How to cook pickled mushrooms. Step-by-step recipes for making pickled mushrooms for the winter at home

What are they, saffron mushrooms? Favorite by many, edible and unpretentious, they belong to the group of russula mushrooms, to the genus Milky.

The cap of the camelina can be up to 15 centimeters in diameter, with the edges bent down, depressed in the middle. In mature mushrooms, the cap resembles a funnel. The color of the cap is usually orange, but sometimes bluish-greenish. On the cap, the skin is smooth to the touch, sticky. If the cap is broken, then inside the flesh also has an orange color, but turns green when oxidized. From the bottom of the cap there are divergent plates. They are also orange, but turn green when pressed. The stem of the mushroom is up to 9 centimeters long, hollow at the bottom, easily crumbles.

Camelina juice has a thick consistency and is similar to milk, only yellow. If you try it, it turns out that this milk is sweet, it smells like coniferous resin. Yes, and the saffron loves to grow in coniferous forests, near young pines and larches, on sandy soils. You can often find camelina in the forest. It is easy to confuse it with a wave at first sight, but after checking the properties listed above, it is not difficult to distinguish a camelina from a wave.

There are several varieties of camelina in our area, such as spruce camelina; Japanese, or fir; pine camelina, or upland; and real redhead. All of them are edible, and they are classified as mushrooms of the first category in terms of nutritional value. They are fried, boiled, salted and marinated, widely used in the preparation of various culinary dishes.

Real camelina is best suited for harvesting for the winter, because its leg is denser than that of other varieties, it does not crumble so much. Yes, and the color, beautiful orange, is preserved during salting and pickling of the real camelina, and if you salt or pickle other types of camelinas, they darken.

A significant advantage of mushrooms is that they do not need to be soaked before cooking. They are only sorted out, the debris stuck to the sticky cap is removed, wiped with a damp cloth. After that, they need to be poured over with boiling water or blanched.

If you salt the mushrooms, then, depending on the method of salting, they begin to eat them either on the 14th day, or already on the 2nd, these are russula. By the way, gourmets allow themselves to really eat them raw - and nothing. Do not be afraid if you find that your urine has turned orange - this is how mushrooms interact with your body, share with you a vivid perception of the world around them.

As for the assimilation of mushrooms by your body, then you don’t have to worry about this. There are practically no contraindications for eating mushrooms. Unless such diseases as cholecystitis, pancreatitis and low acidity of gastric juice. The mushroom, as already mentioned, is very nutritious, but also very rich in vitamins - C, groups B, A, PP. It contains a lot of amino acids, minerals, especially iron, and also the camelina contains lactarioviolin, which is a natural antibiotic. If you make camelina a permanent part of your menu, then as a result you can get a noticeable increase in the level of metabolism, improve vision. You will see how beneficial its effect on the skin, hair and nails.

So, enough introductions, let's go directly to the recipes.

Recipes for canning saffron mushrooms

Ryzhiki lend themselves perfectly to canning, and to any culinary processing. Of course, our ancestors came up with the best way to pickle mushrooms when they went to the forest in large companies, or in an artel, for mushrooms. They took birch bark boxes and salt with them, each found mushroom was shaken off and cleaned of grains of sand and coniferous needles, put in a box. Immediately, along the way, mushrooms poured salt, and returned from the forest with ready-made salting for the winter. Therefore, the artel, so that there is someone to run to collect, someone to salt, and someone to drag.

Marinated saffron milk caps, Vyatka style recipe

Ingredients:

mushroom mushrooms;

Water, preferably spring.

Let's see how to pickle mushrooms for the winter with this recipe. In fact, salt, because we do not add acid, neither vinegar nor citric acid. The amino acids of the mushrooms themselves remain, which are enough in these mushrooms, and they provide the pickling process.

1. Sort the mushrooms, remove debris, wash under running water.

2. Pour water for 2-3 hours, that is, soak. In fact, the technology for processing mushrooms does not provide for soaking, so this item is not required.

3. Put the mushrooms in a saucepan, cover with water and boil for 2-3 minutes, then plunge into cold water to cool. Do not keep in water for a long time, discard in a colander and allow to get rid of moisture, and dry the mushrooms.

4. Take an enameled bucket or a glass jar, put the mushrooms there in layers, putting each mushroom with a hat down. Sprinkle each layer with salt, little by little, counting on the subsequent addition, and for the first time no more than 1 tablespoon of salt should go.

5. Mushrooms should be poured with cold spring water, but a little, not to the top, because in the process of salting juice will flow.

6. Put gauze on the top layer of mushrooms, on the gauze - a wooden circle, and on the circle - not a very weighty weight, for example, a jar of water, closed with a lid. To prevent mold, you can use vegetable oil by boiling it and pouring a little into a bucket over water and mushrooms.

7. Mushrooms will begin to settle in the bucket as the juice is released, so you can add mushrooms to the container for some time, sprinkling them with salt, until the volume of the container is used up.

Connoisseurs say that mushrooms grown in the forest, the so-called "upland", are better suited for this method of harvesting, they are coarser and more fragrant.

Salted saffron milk mushrooms

Ingredients:

Mushroom mushrooms, 1 kg;

Citric acid, 3g;

Allspice, 6 peas;

Bay leaf, 3 leaves;

Let's take a closer look at how to make a harvest for the winter from salted mushrooms.

1. We use brine from pickling mushrooms in a bucket or barrel. In the previous recipe, we carefully followed the process of pickling mushrooms.

2. When the mushrooms are ripe, we will take them out into a bowl and boil the brine. You can put currant and cherry leaves in the brine, and a few black peppercorns if you want to get a more fragrant seaming.

3. Prepare sterilized jars and boiled lids for mushrooms.

4. In each jar we put a bay leaf and a few peas of allspice, put the mushrooms on the shoulders, and pour boiling brine to the top of the jar. If there is not enough brine, just add boiling water.

5. We cover the jars with lids and put them on sterilization. Liter jars require 50 minutes to sterilize, and half-liter jars require 40 minutes.

6. At the end of sterilization, roll up the jars, turn over and cool under a towel.

Hot pickled mushrooms, recipe with photo

Ingredients:

Mushroom mushrooms, 1 kg;

Salt, 7 g;

Citric acid, 1.5 grams;

Water, 150 ml.

Consider the process of pickling and seaming mushrooms for the winter point by point.

1. First, let's deal with mushrooms. Let's sort them out, clean them of debris, wipe them with a cloth. We will trim in size, that is, we will not touch the small ones, but we will divide the large ones into smaller parts. If you are afraid that the mushrooms will darken, immerse them briefly in cold water, putting 20 g of salt per 1 liter of water. But you should not keep mushrooms in water for a long time.

2. How to prepare a marinade is known: mix salt and citric acid with water and boil.

3. Prepare the jars by sterilizing them with boiling water or steam. Boil the lids separately.

4. We lower our mushrooms into the boiling marinade. When they start up the juice, and the marinade boils again, hold the mushrooms in a slow boil for 15 minutes.

5. We move the boiled mushrooms into jars and pour the marinade in which they were just cooked. We roll up and put on cooling, not forgetting to turn the jars over and cover them with a towel.

Pickled mushrooms, canning with spices

Ingredients:

Mushroom mushrooms, 1kg;

Black pepper, 7 peas;

Allspice, 5 peas;

Carnation, 1 bud;

Coarse rock salt, 1 teaspoon;

Table vinegar 9%, half a glass of tea;

Water, ¾ cup tea.

Consider in detail the processes of pickling and seaming mushrooms.

1. We sort the mushrooms, clean them, wipe each mushroom with a cloth, or wash all the mushrooms together under a stream of cold water from the tap.

2. Put the mushrooms in a saucepan, add salt and pour boiling water over them. We leave them under the lid for 3 minutes, after which we throw the mushrooms into a colander, and pour out the water.

3. We prepare the marinade from all the ingredients listed in the recipe. After boiling for several minutes, cool the marinade.

4. We prepare jars, sterilize them with boiling water or steam. Boil the lids separately. We cool everything.

5. In sterilized jars, put our mushrooms on the shoulders, fill to the top with cold marinade and cork the jars.

It is necessary to store such a blank in the refrigerator, and you can start eating mushrooms already after 2-3 days.

Salted mushrooms, dry salting recipe with video

Ingredients:

mushroom mushrooms;

Salt rock;

lava leaf;

Carnation.

Dry salting of mushrooms is a very simple process that has been tried for centuries. There is no particularly strict recipe, except for the expression "salt mushroom is not afraid." And the container must be chosen correctly so that it does not oxidize. In our case, a wide stainless steel saucepan was chosen, and for the lid - a glass or plastic plate of suitable size, on which it is convenient to put the load.

So let's get started.

1. Mushrooms, previously sorted and carefully wiped with a cloth, are carefully laid out in a saucepan with caps down. They are stacked in dense rows, and each row is sprinkled with salt directly from the pack, by eye. After sprinkling with salt, one bay leaf and one clove bud are placed in each row of mushrooms.

2. Mushrooms are collected in the forest, they are of different sizes. There are big ones, and there are very small ones. But the author of the video does not attempt to somehow equalize the size, does not cut anything, but puts all the mushrooms without changing their shape. The only thing he does is use the size of the mushroom to fill in the cavities and voids that occur as the mushrooms are laid out.

3. When all the mushrooms have found their place in the saucepan, the last layer of mushrooms, the last bay leaf and the last clove bud are placed. A control layer of salt is poured on top, not too plentiful, and the process of dry salting is over.

4. A lid is placed on the saucepan, in the form of a transparent plate, and a weight is placed on it, an ordinary jar with a screw cap filled with water.

5. A saucepan with pickled mushrooms is taken out to the balcony or put in the refrigerator if it's hot outside.

6. After 2-3 days, the saucepan opens, and mushrooms appear to the eye, thoroughly seated, covered with juice. At the author of the video, the mushrooms darkened, because they were hog mushrooms. But if it was a mushroom called "real camelina", then it would remain orange. However, the color change did not affect the quality of the salted mushrooms.

7. Now you can take out a few mushrooms from the saucepan, cut them into strips or any other pieces, add olive oil, and sprinkle with chopped onion greens on top. And - on the table. Delicious!

In our review, we tried to find for you the best recipes for harvesting mushrooms, or rather, mushrooms, as part of harvesting for the winter. By the way, mushrooms such as those described in our recipes can be preserved for the winter, but you can also eat them during ripening, without putting it off indefinitely. If you take it seriously, then it’s enough to diversify the table in the summer, and to stock up on mushrooms for the winter. Salted mushrooms, pickled mushrooms - everything will come in handy in winter, so don't let the mushroom season take its course, because you won't catch up with what you missed.

How to salt mushrooms and the most delicious winter mushroom recipes consider in this article. After all, pickles that are prepared from these mushrooms can take their rightful place on the most sophisticated table. They contain many vitamins and beneficial properties. Preparations from mushrooms with a delicate taste retains the shape of dense mushrooms. Spruce mushrooms with a finer texture in blanks have a pronounced resinous aroma.

For salting mushrooms, you need to choose strong, undamaged fruits without worms and process them on the day of collection.

Preparation

If spoiled and wormy fruits are nevertheless caught, they must be removed. The rest of the mushrooms are cleaned of pollution, soil residues, needles and blades of grass.

If large specimens come across, it is better to cut them into 2-4 parts. Although the cut fruits will lose their shape during salting, due to the fact that they will be under oppression, they will certainly be salted, and their taste will not suffer.

Depending on how the mushrooms will be processed further, the further processing method also depends:

• for a cold or hot salting method, after cleaning from debris, the mushrooms are washed;
• To dry, simply wipe with a damp cloth.

Consider cooking recipes tasty snack.

How to salt mushrooms for the winter so that they are crispy, fragrant and delicious - a cold way

When salting by this method, mushrooms are not subjected to heat treatment. There are two options:

• when washed mushrooms are salted;
• when the fruits are not in contact with water, the "dry" method.

Consider both options, let's start with the one that involves washed mushrooms.

Option 1

Salted mushrooms will be crispy if you add fresh leaves:

• currants;
• cherries;
• horseradish;
• grapes;
• oak.

At the same time, mushrooms do not need a lot of different spices, sometimes just salt is enough. In addition, mushrooms can darken if you add a lot of spices.

To make it easier to navigate, the listed ingredients are provided based on 1 kg of mushrooms.

Required products:

Cooking process:

1. Mushrooms are cleaned and washed, garbage is removed, the remnants of the earth, wormy parts of the fungus (sometimes only the leg is affected by worms, you can remove it, but leave the hat).

Advice! If you still want to save wormy specimens, then they must be put in cold salted water for 5 minutes so that the pests crawl out.

Important! Soon the juice will appear, which will dissolve the salt and the mushrooms will begin to salt out.

If there is a pit or underground, you can leave the mushrooms right in the pan in which they were salted. Can be served after another 14 days. It turns out that the total time for salting mushrooms is a month.

dry method

With this salting method, the taste and aroma of the natural product will be preserved to the maximum. The recipe is extremely simple and there is no trick in this type of salting. You only need:

• mushrooms - 1 kg;
• salt - 50 g.
• seasonings are added if desired.

Cooking:

1. Mushrooms for salting are not washed, but cleaned well.
2. Spices and herbs are laid out at the bottom of the pan and on top of the layers.
3. The mushrooms are laid out with their caps up in a salting container, sprinkling each layer with salt.
4. From above it is covered with a plate or a wooden circle and oppression is established.
5. The workpiece is placed in a cool place.
6. As the mushrooms settle and salt out, you can gradually add layers of fresh fruits with salt. Thanks to this, it will be possible to harvest mushrooms sequentially in several passes.
7. With the dry pickling method, the fruits will be ready in 2-3 weeks.
8. It is necessary to store this pickle under oppression.

Watch the video! Salted mushrooms

Recipe for hot mushrooms for the winter in jars

With this method, the principle of laying mushrooms in layers is preserved. But it differs in that the mushrooms are boiled.

For 1 kg of mushrooms you need:

• 50 g of table salt (about 2 partial tablespoons);
• 6 currant leaves;
• 10 pieces. bay leaf;
• 3 cloves of garlic;
• 10 peas of allspice.

Cooking process:

Important! It is necessary to monitor the color of the brine. It should be reddish brown. If it turns gray, then a fungus has appeared and the pickle is spoiled.

This method is well suited for both small and large sliced ​​\u200b\u200bmushrooms. You can try them in 4-6 days.

Watch the video! Salt mushrooms in a hot way

Marinated mushrooms for the winter "five minutes"

This method will allow you to quickly prepare an excellent snack for the arrival of guests.

Here is what is required for this:

Step by step preparation:

1. Peel the mushrooms, put in an enamel pan.
2. Pour water according to the recipe and bring to a boil.
3. Pour in vinegar, add sugar, salt, bay leaf, pepper and chopped garlic. Boil 5 minutes.
4. Arrange in sterilized jars under a nylon lid or roll up. You can try in a couple of hours. Banks can be sterilized
5. Store in refrigerator or cellar for up to 5 months.

Watch the video! Ryzhik marinated in its own juice. The most delicious recipe

An old recipe in a bottle

Pickled mushrooms, salted in a bottle, were valued in France even more than wine. This is due to the fact that the mushrooms are smaller and more appetizing. They have better taste than the old ones.

For such an unusual recipe you need (for 1 bottle):

• 300 g mushrooms;
• 40 g salt.

How to cook:

1. Mushrooms of the right size are cleaned as thoroughly as possible, rinsed.
2. Pour the salt into a flat dish.
3. Each mushroom is dipped in salt and sent to the bottle. Pour the rest of the salt in there.
4. Mushrooms are salted in a cold place until a tart aroma appears.

Fans of "quiet hunting" are always happy to see mushrooms in their baskets. These, at first glance, unsightly mushrooms are not only distinguished by a pleasant taste, but they stand out significantly in their usefulness and a huge amount of vitamins and minerals among other mushroom counterparts. And mushrooms can also be eaten raw, boiled, fried, salted and marinated for the winter! In general, not mushrooms, but a universal product for culinary experiments. From our article today, you will learn how to cook delicious mushrooms for the winter, which will delight you and your guests with their amazing taste.

The recipe for salted mushrooms for the winter in a hot way

The hot method means marinating mushrooms in hot brine. Heat treatment speeds up the process of preparing mushrooms at times and allows you to store them for a long time, for example, in jars for the winter. Our first recipe for making mushrooms for the winter in a hot way is quite simple to perform, and the ingredients for the brine are available.

Ingredients for cooking mushrooms in a hot way for the winter

• mushrooms - 2 kg
• bay leaf - 3-4 pcs.
• cloves - 5-6 pcs.
• small onion - 2 pcs.
• vegetable oil - 3 tbsp. l.
• fresh dill - 30 gr.
• allspice
• vinegar

Step-by-step instructions for a recipe for salting mushrooms in a hot way for winter

1. Pour clean mushrooms with cold water and send to the fire until boiling. Then carefully drain the hot water and pour cold water again, add onion, peppercorns and salt.

   
   

   On a note! The first boiled water is drained in order to get rid of the very intense smell of mushrooms. Therefore, if the sharp mushroom aroma does not bother you, you can immediately cook mushrooms with spices.

2. Bring to a boil again and reduce heat as soon as plentiful foam appears. Be sure to remove the foam with a spoon. Add dill and remaining spices. Cook over medium heat for about 20-25 minutes.

   
   

3. In the meantime, let's prepare the jars. Glass containers must be thoroughly washed and poured over with boiling water. At the bottom of each jar we lay out a couple of peppercorns, pour a spoonful of oil and a little vinegar.

   

4. Using a slotted spoon, pack the mushrooms in jars and then pour hot brine.

   
   

   Important! The brine must cover the mushrooms completely. Otherwise, the workpiece may deteriorate during storage.

5. While still hot, turn the jars upside down and let them cool in this state. Then we store the blanks in the basement or refrigerator.

   
   

Salted mushrooms for the winter: a recipe for dry cooking

Experienced mushroom pickers know that mushrooms for the winter can be prepared in different ways: dry, pickle, pickle. But one of the easiest options is the recipe for dry cooking. First, this is a very simple and fast option. And secondly, mushrooms for the winter, the dry-cooking recipe of which awaits you further, are very tender, with a rich taste and aroma.

Ingredients for making salted mushrooms for the winter in a dry way

• mushrooms - 2 kg
• salt - 100 gr.
• Dill seeds

Instructions for the recipe for the preparation of salted mushrooms in a dry way

1. We wash the mushrooms under a stream of warm water and recline in a colander.
2. We will salt the mushrooms in a large container: a bucket, bowl or tub. We spread the mushroom layer on the bottom of the container with the hats down. Sprinkle with dill seeds and salt.
3. Lay out all the mushrooms layer by layer. Cover with a lid or a large plate on top and put oppression.

   On a note! In the role of oppression, there can be a bottle of water, a heavy can, a cobblestone. The main thing is that after a couple of hours the mushrooms give juice.

4. We leave under oppression for a couple of days at room temperature. Be sure to make sure that the juice covers the mushrooms. After about 3-4 days, a characteristic sour smell will appear, signaling that the workpiece is ready.
5. We take out the mushrooms and lay them out in clean, sterilized jars and pour the marinade over. Close with lids and store in a cool place.

   Important! The brine must be sure to completely cover the mushrooms in the jar. Otherwise, they will get moldy.

Recipe for mushrooms for the winter of cold pickling

Mushrooms are among those mushrooms that do not require long soaking before cooking, including in recipes for the winter. But if your mushroom “catch” is diverse and other varieties are found in it, then you can use cold salting with preliminary soaking. The recipe for mushrooms for the winter of cold salting is also good because you can add a new batch of mushrooms already in the process of salting. On average, salting takes from 1 to 1.5 months.

Ingredients for the recipe for cold pickled mushrooms

• mushrooms
• honey mushrooms
• russula
• currant leaves
• horseradish leaves
• Bay leaf

Important! Take the amount of salt at the rate of 50 gr. per 1 kg of mushrooms. Add additional spices and herbs to your liking.

Step-by-step instructions for harvesting mushrooms for the winter (cold pickling)

1. First of all, mushrooms should be washed several times, removing all sand, dust and insects. Then the mushrooms should be poured with cold clean water and left for 2-3 days.
2. Choose a container for salting. For example, a wooden barrel or can is well suited. Lay the soaked mushrooms in layers on the bottom of the container. Salt each layer and alternate with herbs and spices.
3. We put oppression on top. Mushrooms will immediately give a lot of liquid, which will become a brine for them. Leave for marinating time. Ready mushrooms will give a characteristic sour smell and completely sink to the bottom.

Frozen mushrooms for the winter, a recipe for harvesting

Mushrooms can also be stored frozen for a long time. Frozen mushrooms for the winter, the recipe of which you will find below, are well suited for making mushroom soup or a side dish. The freezing recipe itself is simple, and the taste of such frozen mushrooms remains rich and bright.

Mushrooms are truly unique mushrooms, very useful, with an original taste. They owe their bright color to their high content of beta-carotene. Camelina contains ascorbic acid, B vitamins, fiber and mineral salts that are extremely important for the human body.

Fried mushrooms for the winter in jars is a great opportunity to pamper your family with exquisite taste all year round. Who would refuse a fragrant soup or a pie with mushrooms! Overcooked mushrooms can be added to stewed vegetables, to potato and pasta dishes, even to cook pizza with them. You can diversify the festive dinner with a plate of mushroom delicacy. And this is an incomplete list of dishes with canned mushrooms, it all depends on your imagination.

Advice: fresh mushrooms cannot be stored for a long time, so you should start cooking as soon as they are brought home. As a last resort, place the mushrooms in a bowl of salted water and refrigerate.

Try to preserve mushrooms for the winter using a classic simple recipe. And we, with the help of photos, videos and detailed instructions, will help you with this.

Fried mushrooms without sterilization

Ingredients

Servings: - +

• mushroom mushrooms 1 kg
• Vegetable oil300 g
• Salt 2 tsp

per serving

Calories: 164 kcal

Proteins: 1.58 g

Fats: 17.17 g

Carbohydrates: 2.25 g

1 hour. 10 min. Video recipe Print

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The appetizer is ready, and the result will exceed all your expectations. See for yourself.

Important: do not buy mushrooms from strangers. It is better to take them from trusted sellers or collect them yourself in the forest. So you will be sure that the mushrooms are non-poisonous and you can avoid trouble in the form of severe food poisoning.

Hot fried mushrooms for the winter

This recipe contains vinegar, so the rolls can be stored much longer. The mushrooms, made according to the proposed recipe, are used for sauce for potatoes, cereals, pasta.

Cooking time: 90 minutes

Servings: 20

Energy value

• calorie content - 38.62 kcal;
• proteins - 1.69 g;
• fats - 2.10 g;
• carbohydrates - 4.95 g.

Ingredients

• mushrooms - 3 kg;
• onion - 1 kg;
• carrots - 0.7 kg;
• bell pepper - 1 kg;
• sunflower oil - 50 g;
• butter - 30 g;
• carnation - 5 pcs.;
• laurel - 5 pcs.;
• vinegar 6% - 0.5 tbsp;
• salt - to taste;
• black pepper - to taste.

Step by step cooking

1. Sort thoroughly, wash the mushrooms and cut them into small pieces. Boil for 15 minutes in salted water.
2. Peel the onions and carrots, remove the seeds and tail from the peppers. Grind vegetables in a convenient way for you.
3. Heat up a heavy bottomed pan. Pour half the volume of vegetable oil and melt the butter. Place vegetables in skillet and sauté until soft.
4. Now it's the turn of the redheads. Dry them and cut them into small pieces.
5. Fry the mushrooms until half cooked. Add vegetables and spices to them. Simmer everything together for another hour. Five minutes before the end of cooking, pour in vinegar at the rate of half a tablespoon per half-liter jar.
6. While the dish is languishing on fire, sterilize the container and lids in a way convenient for you.
7. After an hour, lay the fried mushrooms for the winter in jars and roll up the lids.

Wait for the blanks to cool and take them to a cold dark place. Having tried this delicacy in the winter, next year you can preserve much more.

Advice: when using spices, it is important not to overdo it, otherwise the mushrooms risk losing their specific mushroom aroma.

Frozen boiled mushrooms

If for some reason the cellar and pantry are not suitable for storing blanks, the question arises as to whether it is possible to freeze mushrooms for the winter. The following recipe will show you how to do it right. This method is also used for other types of mushrooms.

Cooking time: 90 minutes

Servings: 10

Energy value

• calorie content - 17 kcal;
• proteins - 1.90 g;
• fats - 0.80 g;
• carbohydrates - 2.70 g.

Ingredients

• mushrooms - 1 kg;
• salt - 1 tbsp;
• citric acid - 1 tsp;
• water - 1 l.

Step by step cooking

1. We sort and wash the mushrooms. We put them in an enamel pan. Fill with water with salt and citric acid so that the mushrooms are completely covered with liquid. Let simmer for 10 minutes.
2. After the time has elapsed, turn off the pan, wash the mushrooms. We recline in a colander so that the glass moisture.
3. Arrange the mushrooms in a single layer on a cutting board or tray.
4. We put the product for 2-3 hours in the freezer.
5. We take out the mushrooms and put them in portions in containers or bags and place them in the chamber. The main condition is the tightness of the packaging. Frozen boiled ginger for the winter is ready.

The aroma of forest mushrooms will be especially pleasant when frost is cracking outside the window. Opening the jar, you immediately feel the atmosphere of warm autumn. Fried mushrooms are a very nutritious product; dishes with these mushrooms are suitable for almost any side dish. Mushrooms sprinkled with chopped herbs will decorate the festive table.

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With regular use of mushrooms, metabolism improves and symptoms caused by its disorders (vitiligo, etc.) are eliminated, skin, hair, and vision become better.

It is important that when salted, mushrooms have more calories than meat and poultry, milk, eggs and salted herring, they are three or more times more nutritious than vegetables and fruits. However, this calorie content is much more beneficial due to the multivitamin and saturation of these mushrooms with useful substances, including essential amino acids.

RECIPES

Ryzhik performs well in any cooking method: frying, pickling, salting, etc. Today we will talk about how to salt and pickle these mushrooms so that you can enjoy them and surprise everyone who comes to visit or come to a festive feast with such a wonderful snack.

As already noted, mushrooms have a unique taste and aroma, so some cooks prefer, when salting and pickling these mushrooms, not to suppress their special taste with various seasonings. The first way to prepare mushrooms, which we will talk about, is just that, without using a large amount of spices and seasonings.

RECIPE FOR PICKLE CAKE IN VYATSKIAN

You will need: mushrooms, water (preferably spring water), salt to taste.

How to pickle mushrooms in Vyatka.

Rinse the mushrooms with running water, pour cold water for 2-3 hours, then pour fresh water and bring to a boil and boil for 1-2 minutes, immediately cool in cold water.

Next, put the mushrooms in several layers in a glass jar or an enameled bucket with the hats down and pour cold spring water so that it does not completely cover the mushrooms, in total, during the initial salting, you should take 1 tbsp. salt, the amount of which can then be increased to taste.

Cover the top layer of mushrooms with gauze, lay a wooden circle on top, and place a light oppression on it. When mold appears, you must immediately replace the gauze and boil the circle and oppression.

To avoid the risk of mushroom molding, you can pour a little boiled vegetable oil into the container.

You need to salt the mushrooms until their precipitation stops, while fresh mushrooms can be reported on top (after the last report, you need to salt the mushrooms up to 1.5 months).

AND it is better to use pine mushrooms for this recipe, which are superior to spruce ones in taste and aroma. The former are generally considered preferable to use, because. spruce mushrooms are inferior to them in a number of parameters (thin and fragile hat, they crumble heavily, inferior to pine forests in appearance).

In the Vyatka way, you can salt mushrooms and by the method of hot salting. In any case, these mushrooms are very fragrant. Salted mushrooms in any way can be boiled until tender (until they begin to settle to the bottom of the pan) and preserved in jars.

RECIPE FOR PRESERVING SALTED CAMBERS

You will need: 1 kg of salted mushrooms, 3 g of citric acid, 6 peas of allspice, 3 bay leaves.

How to preserve mushrooms.

Boil the brine remaining from salting the mushrooms for 5 minutes, removing the foam. Throw the mushrooms in a colander and rinse with boiled hot water (two liters).

Put spices, mushrooms into sterilized jars, pour boiled brine, if it is not enough, just add boiling water.

Sterilize jars 1L 50 min or 40min 0.5L, cork with boiled lids.

If desired, blackcurrant leaves, bay leaves, black pepper and other additives to taste can be added to the brine before boiling.

If you preserve mushrooms according to the following recipe, you can also preserve the peculiar and very pleasant taste of these mushrooms. This is the hot salting technique.

RECIPE FOR SALTING CAMBERS IN A HOT WAY

You will need: 1 kg of mushrooms, marinade - for 150 g of water, 7 g of salt and 1.5 g of citric acid.

How to pickle mushrooms. Sort the mushrooms by size, rinse, cut large ones, small ones can be left whole.

So that the mushrooms do not darken, immediately after preparation, put them in salted water (20 g of salt per 1 liter of water), but they should not be kept for long.

After preparation, rinse all the mushrooms, put in a boiling marinade and boil for 15 minutes after boiling.

For the marinade, combine water with spices and vinegar, salt, bring to a boil, cool. Put the mushrooms in sterilized jars, pour in the cold marinade and seal the jars with boiled lids.

You can eat mushrooms, salted or pickled in any way, after 2-3 days, this is not at all dangerous, of course, if these are really real forest mushrooms collected far from the roads. In Rus', it was customary to go to the forest for mushrooms right away with wooden barrels: they were simply sprinkled with salt right away and soaked until consumed.

Try to prepare mushrooms for the winter and amaze everyone who tries such a delicious snack with your culinary talents!