How to pickle saffron mushrooms at home. How to salt mushrooms in jars for the winter in a hot and cold way: better recipes for cooking mushrooms

Description

Marinated mushrooms can act as an independent snack, a side dish for many meat dishes, as well as a very tasty and satisfying filling for pies and other pastries. In fact, there are a lot of options for what you can cook with such homemade pickled mushrooms, and only your imagination can determine the exact number of possible recipes with their participation. For lovers of mushrooms in this regard, there is no limit at all, because the same mushrooms can be eaten even just like that with a piece of bread. You will learn exactly how to properly pickle mushrooms at home if you read our simple step-by-step recipe with photos (pictures).

Pickled mushrooms can be eaten a couple of days after their blockage, and the most impatient often do just that.

Let's start harvesting pickled crispy mushrooms for the winter.

Ingredients

• 
  (1 kg)
• 
  (4-5 pieces)
• 
  (3-4 pieces)
• 
  (5-6 pieces)
• 
  (1 PC.)
• 
  (1 bunch)
• 
  (2 tablespoons)
• 
  (2-3 tablespoons)
• 
  (taste)

Cooking steps

Mushrooms are forest mushrooms, which are best not to buy, but to collect on your own: this way you can definitely collect the most whole, dense and neat mushrooms.

Mushrooms harvested or bought on the market must be thoroughly washed and this is perhaps one of the most time-consuming steps. All because you need to carefully sort out each saffron milk cap and with your own hands peel off branches and blades of grass from it. Washed and peeled mushrooms must be cut in half and put in a deep saucepan, then pour water and bring it to a boil.

The first water, together with the resulting foam, must be drained, and the mushrooms should be washed again. In the next run, bring the water with mushrooms to a boil and at the same time add the indicated amount of salt and spices, as well as the peeled onion. Remove the foam that appears again with a tablespoon, continue to cook the mushrooms.



Add dill to the marinade: You can add as many sprigs as you see fit for the intensity and richness of your marinade. Cook mushrooms for 25 minutes until tender.



Sterilize jars for corking pickled mushrooms in any way known to you: in the oven, slow cooker or steamed. Put one bay leaf at the bottom of each jar and pour a teaspoon of any vegetable oil there. Do not forget and also send vinegar to the jars (5% - to taste): distribute the required amount evenly over all the jars.



We distribute all the cooked mushrooms along with the boiled marinade in the prepared jars, carefully cork them with lids.



Traditionally, banks with mushrooms are turned upside down and left to cool under a warm blanket in this form. Then you can rearrange the jars in a dry dark place until winter or open the jar right there. Pickled mushrooms mushrooms are ready.



Bon appetit!

It is unlikely that there will be people who are indifferent to delicious and crispy pickled mushrooms. After all, this is a wonderful preparation for the winter - an appetizer and table decoration. Let's find out how to pickle mushrooms so that they turn out incredibly tasty and fragrant. For these purposes, you can use both hot and cold methods. Both methods are extremely simple, and dishes prepared with their use are not inferior to each other in taste.

To make the appetizer really tasty and fragrant, you need to properly prepare the marinade for mushrooms. It is the marinade that gives such an amazing taste to the mushrooms.

The simplest and most affordable option involves adding salt and citric acid to the water. However, you can vary it somewhat.

Mushrooms will turn out very tasty and fragrant if you use the following marinade recipe. This will require:

Prepared marinade should be poured over prepared mushrooms in jars and carefully sealed with lids.

Recipe for pickling mushrooms in a hot way

For those who want to learn how to cook pickled mushrooms so that they turn out not only very tasty, but also beautiful, the hot method should be recommended. Another advantage of this method is that it guarantees the mushrooms an incomparable aroma and unique taste, and everyone who tastes them - a pleasant feeling of satiety.

Hot pickled mushrooms have every chance of becoming both a festive and everyday snack.

Components

Let's see how to cook them properly. The list of ingredients needed to prepare this savory treat includes:

• 1 kg of fresh mushrooms;
• 1 liter of clean cold water;
• 1.5 tbsp coarse table salt;
• 5 peas of pepper - allspice and black;
• 2-3 pcs. bay leaves of medium size;
• 2 pcs. fragrant dried cloves;
• 4-5 small pieces of cinnamon;
• 2-3 pcs. blackcurrant leaves.

mushroom preparation

Before pickling mushrooms, they must be prepared:

1. Carefully selected mushrooms should be laid out on a cutting board and with a sharp kitchen knife, remove all coarsened areas.
2. Transfer the mushrooms to a bowl with sufficient depth and rinse thoroughly under running water.
3. Choose a medium-sized saucepan and fill it with clean, cold water, then bring to a boil over high heat.
4. As soon as the water boils, add salt and immediately lower the heat.
5. Carefully add the prepared mushrooms to the pan. They should be boiled for no longer than 10-15 minutes - this will preserve the characteristic bright red optimistic color.
6. After that, the stove should be turned off, and the entire contents of the pan should be carefully drained using a sieve.
7. Rinse the mushrooms under running water and set aside for a while.

Container preparation

In order for mushrooms marinated for the winter in a hot way to turn out very tasty and high-quality, you need to properly prepare the jars for their preparation. First, fill a saucepan with cold water and put it on the stove, turning on the fire harder. While the water is boiling, start preparing the jars - rinse them thoroughly under running water using a foam rubber sponge, as well as a special dish detergent or regular baking soda.

Now washed glass jars with lids need to be properly sterilized. As soon as the water in the pan boils, you need to reduce the level of fire, and after that, each of the cans is alternately placed inside for about 10-15 minutes. Keep in mind that the amount of water in the pot should be such that the jars are completely submerged.

After a while, turn off the burner, and then, using tacks, carefully remove the jars and put them on the table upside down, after spreading a kitchen towel. At this stage, you need to be extremely careful so that hot jars do not burst.

Brine

The next step is to prepare the brine. To do this, for 1 liter of water you need to use 1 tbsp. l. salt, black and allspice, dried cloves, cinnamon and a few blackcurrant leaves. Pour water into a saucepan, put it on the burner and wait for it to boil, then add the prepared spices and stir so that all the salt dissolves. After that, the fire level must be reduced and proceed directly to the pickling process.

Final stage

Mushrooms must be carefully laid out in hot brine, and then boiled for about 10-15 minutes. Turning off the burner, you need to immediately decompose the mushrooms into jars. From above they should be poured with the rest of the brine and tightly closed with lids. If you are interested in how, you can use this method.

Now tightly closed glass jars with mushrooms must be placed on the table with their bottoms up and wrapped in a blanket that retains heat well. When they are completely cool, they should be stored in a refrigerator or cellar, if any.

You can serve this appetizer immediately after cooking.

Recipes for pickling mushrooms for the winter without sterilization

There are other interesting recipes for making pickled mushrooms for the winter, which you will surely appreciate.

In English

The English way of pickling mushrooms for the winter involves preliminary blanching of mushrooms for five minutes. Then drain the water, and rinse the mushrooms thoroughly and cut into thin strips. Next, add to the container:

When the liquid boils, add mushrooms to it and continue cooking for another five minutes. After that, the entire resulting mass should be placed in a jar and put in the refrigerator. After two or three hours, an appetizing and fragrant snack will be completely ready for use. Keep in mind that it is not suitable for long-term storage. And for those who are interested in the recipe for pickled mushrooms without sterilization, this is one of the best and most successful options.

Recipe with spices

There are other interesting ways, for example, pickling mushrooms for the winter in glass jars with spices.

For this recipe, you will need the following set of ingredients:

Before marinating mushrooms for the winter in jars, they must be thoroughly cleaned of contaminants, and then rinsed in running water. After that, pour the mushrooms with boiling water, completely covering them, and cook for twenty minutes.

Next, take another container for the marinade - pour water into it and bring to a boil, and then add all the spices, salt and sugar. After that, pour the required amount of vinegar and carefully lay out the mushrooms. For 40 minutes they must be boiled over low heat, and then placed in pre-sterilized glass jars and rolled up.

With red sauce

You should also like pickled mushrooms in tomato sauce - another simple recipe that does not require sterilization. You will be wondering how to pickle mushrooms for the winter in this way. For this you need to prepare:

Place the peeled mushrooms in a saucepan and add the onions cut into thin rings and carrots grated on a coarse grater. Then mix all this thoroughly with tomato paste and boil for 15-20 minutes, then arrange in sterilized glass jars and roll up. These recipes for marinating mushrooms for the winter will allow you to quickly and easily prepare wonderful snacks.

There are several varieties of mushrooms that are edible and very tasty. They can be salted, boiled, marinated, fried. However, dishes for the winter are especially tasty with real camelina, because it does not darken, does not crumble and retains an appetizing orange color. He has a very dense leg, giving delicacies an indescribable taste. It is not surprising that harvesting mushrooms for the winter is a matter of concern to hundreds of housewives.

There are various ways to prepare these mushrooms for the winter. Each cooking option will not require soaking the product for a long period. The preparation is very simple:

1. sorting out;
2. removing particles of debris that always sticks to hats;
3. wiping with a damp cloth;
4. blanching or boiling water treatment.

What can be done with mushrooms for the winter? Lots of options. If it is decided to salt the product, then it is important to decide on the option of salting. The moment when you can try the delicacy will depend on this.

The product is excellent for canning. This cooking option has been used for hundreds of years. There are several ways to do this kind of preparation.

Vyatka recipe: cold method

An excellent solution is the Vyatka-style pickling recipe. To prepare mushrooms, it is necessary to prepare salt, mushrooms, water. It is better to use filtered or spring water. Such canning of mushrooms is simple. Citric acid, vinegar and other acidic substances are not needed. The method is based on the use of its own acids, which are present in sufficient quantities in the product.

First, the crop is moved: grains of sand, dirt, particles of foliage and grass are removed from it. The product is then thoroughly rinsed under strong running water. Next, the mushrooms must be filled with water and kept in this state for a couple of hours. After that, follow the instructions:

1. transfer everything to a saucepan;
2. to fill with water;
3. boil for a couple of minutes;
4. cool down.

It is not recommended to keep the workpiece in water for a long time: it is necessary to quickly discard the mushrooms in a colander and let them drain. As soon as they dry, the product is laid out in layers in jars. Hats are laid down, and each layer is sprinkled with salt. Salt should not be too much - the first approach should take no more than a tablespoon. Next, the workpiece is filled with water, but not to the brim, because you need to leave room for your own juice.

It is not difficult to prepare mushrooms for the winter in jars according to this recipe. On top of the container, you need to put gauze, and on it - a circle of wood, which is pressed down with a weight. To prevent mold from forming, it is recommended to use ordinary vegetable oil, previously boiled - it is added on top of the mushrooms.

The complete pickling process takes 1.5 months. Since this method is considered cold. All this time, the jars should be stored in the basement or refrigerator.

hot seaming recipe

Seaming from this type of mushroom is just as easy. For this recipe you will need to take:

Let us consider in more detail how to prepare mushrooms in jars for the winter using this technology. To prepare a treat, you need to use a brine, which is suitable for the liquid left over from pickling mushrooms in a barrel or bucket. Boil the liquid, adding a few black peppercorns, cherry and currant leaves to it. This will allow the spin to become more fragrant and vigorous.

Then the jars are sterilized, and the lids are boiled. All containers should be properly prepared:

1. laid out bay leaf;
2. peas of allspice are added;
3. mushrooms are stacked on the shoulders;
4. boiling brine is poured.

Since this preparation is carried out by the hot method, the containers must be closed with lids and sterilized. Banks with a volume of 0.5 liters are aged for 40 minutes, and 1 liter for 50 minutes. Upon completion of the sterilization of the container, roll up and turn over, after which the twist is left to cool under a towel or blanket.

The second "hot" method

Attractive recipes for cooking mushrooms for the winter in a hot way. Among the variety of these methods, many housewives choose pickling. This method involves the use of:

• 7 g salt;
• 1 kg of mushrooms;
• 1.5 g of citric acid.

How to cook mushrooms for the winter according to this recipe? The technology involves the initial processing of mushrooms. They are moved, all debris is removed, after which the crop must be thoroughly wiped with a damp sponge. Then the products should be sorted: small in one direction, large in the other. Large mushrooms are recommended to be further divided into legs and hats, or broken in half. So that the fruits do not darken, it is advisable to briefly lower them into cold water, to which salt is added in a ratio of 20 g per 1 liter.

Then the marinade is cooked. Mix acid and salt with water, then boil the composition. All recipes for preparations of mushrooms for the winter involve the preparation of cans, and this method is no exception. Containers must be sterilized with steam or boiling water. Boil the lids in a separate container.

Next, you can move on to the workpiece itself. In the still boiling marinade, you need to shift the mushrooms. They should start up their own juice, after which the marinade should boil again. For a quarter of an hour, the workpiece is kept on low heat in a slow boil. The boiled product is laid out in prepared containers and poured with marinade. Then the containers need to be rolled up and put on cooling, having previously turned over and covered with a napkin.

Dry way

A simple preparation of mushrooms for the winter is a dry salting method. The dry salting method will not cause difficulties. For him, you need to use not only rock salt and mushrooms, but also cloves and bay leaves.

Consider step by step how to prepare mushrooms for the winter using this technology. There is no strict recipe here. The method has been tested by several generations, thanks to which a stable and fair expression has appeared that the camelina mushroom is not afraid of salt. The main thing is to choose the right container so that the dishes cannot oxidize during storage. An excellent option is a stainless steel pan. A plastic or glass plate is suitable as a cover, on top of which the load will be placed.

The sorted crop must be put in a pan in dense layers, each of which must be passed with salt. You can act "by eye". Immediately put on a clove bud and 1 leaf of lavrushka. Salt is sprinkled on top of all products, but not very plentifully. Then a lid is fixed on the container, and a load is fixed on it. To do this, you can use a regular jar filled with water.

The container can be put in the refrigerator, taken out into the hallway or onto the balcony when it is not hot outside. After a couple of days, the pan opens, and the product itself is completely ready for use. As you can see, such a preparation of mushrooms in a cold way is very simple. Both an experienced hostess and a beginner will cope with it.

If there is a desire and an opportunity to save mushrooms for the winter, recipes for preparing delicious snacks will help to realize the idea effectively and efficiently. Beginners in the matter of quiet hunting will be interested to know how and when you can collect royal mushrooms and get acquainted with the intricacies of their preparation for further processing.

When can you collect mushrooms in the forest?

It will be possible to prepare delicious mushrooms for the winter only after a successful trip to the forest, the result of which will be full baskets of mushroom abundance. Going on a quiet hunt for the first time, the basic information below will come in handy.

1. Ryzhik are often found in forests with coniferous trees, where you can go in search of them from July to October.
2. Thick thickets are not the place where you can find the royal mushroom. This species is very photophilous and prefers a well-lit area.
3. Like any other mushrooms, mushrooms are moisture-loving. If there is a reservoir in a coniferous forest, you should take a closer look at the surrounding area, the likelihood of meeting mushrooms increases significantly. For the same reason, areas with tall dense grass and moss should be more carefully inspected.

How to clean mushrooms?

Having collected the mushroom crop donated by nature, it remains only to process it in a timely and correct manner. For those who do not yet know how to clean saffron mushrooms, the main points of the initial processing of raw materials are presented below.

1. The choice of method for cleaning the product depends on the degree of contamination. When carefully harvested, mushrooms are often cleaner than other mushrooms and require minimal processing. In seven out of ten cases, it is enough to simply wipe the hats with a dry or damp cloth, washcloth, brush
2. If the mushrooms contain many particles of earth and sand, they must be washed, additionally rinsing each specimen under running water.
3. Provided that the mushrooms were cut correctly and the height of the stem does not exceed a centimeter, in addition to cleaning them from dirt, they do not require additional processing or cleaning.

How to cook saffron mushrooms for the winter?

Looking for options on how to process mushrooms, cooking methods for the winter are as relevant as possible, especially if dinner or lunch has already been prepared from a fresh product. From the remaining mushroom mass, you can make a lot of useful blanks.

1. Mushrooms can be frozen in the chamber or dried using a blank as needed until a new harvest.
2. Pickled, salted mushrooms, as well as cold or hot pickled mushrooms are incredibly tasty. Before serving, the appetizer can be seasoned with onion, garlic and vegetable oil.
3. Not the last place in the pantry will be occupied by all kinds of snacks in the form of hodgepodge with mushrooms or mushrooms in tomato, which can act as independent snacks or be added to other multi-component dishes.

How to pickle mushrooms in a cold way for the winter?

One of the most affordable ways to process mushrooms, which retains a maximum of vitamins and valuable elements, is salting mushrooms in a cold way for the winter. To perform the process, choose a suitable container: enameled or glass, in which it will be convenient to place a load on top of the mushrooms.

Ingredients:

• mushrooms - 2 kg;
• salt - 100 g;
• currant leaves - 10-12 pieces;
• allspice, laurel, garlic - to taste.

Cooking

1. Peeled mushrooms are placed in a suitable container, sprinkling the layers with salt, spices, chopped garlic.
2. Cover the mushroom mass with a gauze cut, press it with a load and place it in the cold for 3-4 weeks.

How to pickle mushrooms in a hot way for the winter?

If you want to prepare pickled mushrooms for the winter, recipes for making hot appetizers are perfect for this. The basic version below can be adapted to your taste by changing the composition of additional ingredients, adding new ingredients or replacing them with the proposed ones.

Ingredients:

• mushrooms - 2 kg;
• water - 4 glasses;
• non-iodized salt - 4 teaspoons;
• sugar - 5-6 teaspoons;
• table vinegar - 5 tbsp. spoons;
• laurel, cloves - 4 pcs.;
• peas of black and allspice.

Cooking

1. Salting mushrooms for the winter begins with the preparation of the marinade. Boil water, adding salt, sugar, spices.
2. Lay the washed mushrooms, boil for 5 minutes.
3. Vinegar is poured in, the workpiece is allowed to boil for another 5 minutes, after which it is laid out in sterile jars.
4. The containers are rolled up with lids and, after cooling, they are wrapped in a cold place for further storage.

Caviar from mushrooms for the winter

The following recipe for seaming mushrooms for the winter involves grinding the mushroom mass after boiling and preparing a snack in the form of caviar. The composition of the workpiece is often supplemented with carrots fried to softness, which makes it possible to soften the taste and bring a sweet note to it. Tomatoes will not be superfluous if you first rid them of the peel and seeds, and then stew them with onions and carrots.

Ingredients:

• mushrooms - 2 kg;
• onion - 1 kg;
• vinegar - 1 tbsp. spoon in each jar 0.5 l;
• salt, ground pepper, garlic - to taste;
• oil, herbs, spices.

Cooking

1. Boil mushrooms in salted water until tender, drain, let drain.
2. Fry onions in oil, twist together with mushrooms through a meat grinder.
3. Warm the mass to a boil, season to taste, add garlic, vinegar.
4. At the last stage, hot mushroom caviar from mushrooms is laid out for the winter in a sterile container, wrapped until it cools.

How to fry mushrooms for the winter?

For some, the most delicious mushrooms for the winter are pickled or salted, while others are crazy about fried mushrooms. The following recipe will provide the family with a valuable preparation, which will only have to be opened in the winter before dinner, added to fried potatoes or another dish of your choice and warmed up together for several minutes.

Ingredients:

• mushrooms - 2 kg;
• vegetable oil - 1 glass;
• salt - to taste.

Cooking

1. Prepared mushrooms are laid out in hot oil and fried under the lid for 30 minutes.
2. Remove the lid, evaporate the moisture, salt the mushrooms and arrange them in sterile jars. The oil should completely cover the contents. If it is not enough, an additional portion is calcined and topped up in containers.
3. Fried mushrooms are corked for the winter in steamed vessels, stored in the cold.

Redheads in tomato for the winter - recipe

Mushroom mushrooms acquire an unusual taste if they are supplemented with onions and carrots during canning.

Ingredients:

• mushrooms - 2 kg;
• onions and carrots - 300 g each;
• tomato paste, water and oil - 150 g each;
• salt, sugar, black and allspice peas, laurel - to taste.

Cooking

1. The mushrooms are boiled for 40 minutes, washed under running water, allowed to drain, returned to the pan.
2. Add tomato paste, water, vegetable oil, pepper and laurel.
3. Lay chopped onions and grated carrots, season the mass by adding salt and sugar, stew in low heat for 1 hour.
4. Capped mushrooms in tomato paste for the winter in a sterile container, stored in the cold.

Solyanka with mushrooms and cabbage for the winter

The ideal homemade snack will be prepared. It can be served with bread for dinner as an independent dish in a cold or heated form, used as a dressing for a fragrant and hearty soup or the basis for making a delicious stew, filling in a pie.

Ingredients:

• boiled mushrooms - 1.5 kg;
• cabbage - 2.5 kg;
• onions and carrots - 500 g each;
• bell pepper - 5 pcs.;
• tomato sauce and oil - 250 g each;
• salt, sugar - 100 g each;
• water - 150 ml;
• laurel - 5 pcs.;
• vinegar 70% - 0.5 tbsp. spoons.

Cooking

1. Boil mushrooms until tender in salted water, adding an onion if desired.
2. Chop cabbage, carrots, onions, peppers.
3. Add vegetable oil, water, salt, sugar and tomato sauce, stew the mass for 1 hour.
4. Lay pre-cooked mushrooms, laurel, warm the salad for another 30 minutes, stir in vinegar.
5. After 15 minutes, the appetizer is sealed in a sterile container, insulated until cool.

Redheads in their own juice for the winter

In this case, it contains a minimum of water or is prepared without the addition of liquid at all, thanks to which the appetizer is as rich as possible in taste and incredibly fragrant. The dish acquires a special piquancy by adding chopped onions and garlic.

Ingredients:

• mushrooms - 2 kg;
• onions and garlic cloves - 4 pcs.;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 130 ml;
• currant and horseradish leaves, dill sprigs.

Cooking

1. Prepared horseradish leaves, currants, dill sprigs are laid at the bottom of the dish.
2. Spread mushrooms on top, alternating layers with chopped onion, chopped garlic and sprinkling with salt and sugar.
3. Heat the contents of the container over medium heat to a boil, adding a couple of tablespoons of water, cook for 30 minutes.
4. Vinegar is mixed in and after 5 minutes of boiling, pickled mushrooms are corked for the winter in steamed jars.

Pickled mushrooms for the winter

The next recipe for true gourmets. Prepared by pickling for the winter, they will surprise you with their original spicy taste and aroma. Green leaves before salting should be scalded with boiling water, then dried. Dipped in hot water for a minute and horseradish root after cleaning and before grinding it.

Ingredients:

• mushrooms - 2.5 kg;
• dill seeds - 30 g;
• horseradish root - 0.5 pcs.;
• garlic - 5 cloves;
• non-iodized salt - 80 g;
• sugar - 40 g;
• whey - 0.5 cups;
• currant and horseradish leaves.

Cooking

1. Peeled mushrooms are placed in a suitable container, sprinkling the layers with salt, dill seeds, herbs, chopped garlic and grated horseradish.
2. Sugar is dissolved in whey, poured into mushrooms.
3. The mushrooms are covered with gauze, pressed down with a load and cleaned in the cold for 3-4 weeks.
4. Every 3 days gauze is changed to clean.

Dry salted mushrooms for the winter

To save mushrooms for the winter, simple recipes for preparing blanks without marinades and heat treatment are no less popular than their intricate counterparts. For such a snack, selected pure mushroom specimens that do not require washing are suitable. Small dirt is removed with a brush or cloth.

Ingredients:

• mushrooms - 2 kg;
• non-iodized salt - 100 g.

Cooking

1. Salting mushrooms for the winter begins with the selection and cleaning of mushrooms, which are immediately placed in a container with hats down, sprinkled with salt.
2. Cover the abundance of mushrooms with gauze, press down with a load and leave for salting in a dark and cool place.
3. Every 3 days change gauze to clean and dry.
4. After 10 days, you can take the first sample.

Salad for the winter of mushrooms and vegetables

Cooking mushrooms for the winter according to the following recipe will be the basis for getting a great independent dish that can be served at any table. A jar of such a reserve especially helps out when there is absolutely no time for cooking, but you need to quickly and efficiently feed your family.

Ingredients:

• mushrooms - 2.5 kg;
• onions, carrots, bell peppers and tomatoes - 0.5 kg each;
• rice - 0.5 kg;
• oil - 0.5 l;
• salt - to taste;
• sugar - 20 g;
• vinegar - 100 ml.

Cooking

1. Grind tomatoes, boil with the addition of oil, salt and sugar for 15 minutes.
2. Lay the carrots, cook for another 15 minutes.
3. Throw the rest of the vegetables, boil the same amount.
4. Boiled mushrooms and half-cooked rice are mixed in and the salad is stewed for 40 minutes.
5. Vinegar is mixed in and the mass is sealed in steamed containers, wrapped.

How to freeze mushrooms?

A practical way to harvest mushrooms in the presence of free space in the freezer is to freeze mushrooms for the winter. The main points of the execution of such an undertaking are in the paragraphs below.

1. Mushrooms can be frozen whole or sliced. To do this, they are spread in the freezer in one layer, frozen, and then poured into bags for further freezing and storage.
2. It is convenient to freeze sliced ​​​​mushrooms in bags or other containers in portions, taking out the amount you need at a time as needed.
3. If desired, mushrooms can be fried and then frozen, spreading out in portioned containers.
4. When frozen, raw mushrooms are not washed, but only cleaned off with a brush or napkin.

Dried mushrooms

The next section will help you learn how to dry mushrooms for the winter so that they retain their delicious aroma and valuable properties.

1. As with freezing, mushrooms should not be washed before drying, but only dry-cleaned using a brush or a clean, dry cloth cut.
2. If possible and weather conditions allow, mushrooms can be air-dried by stringing skewers and hanging in a dry and ventilated place.
3. Modern - in an electric dryer or oven. To do this, spread the prepared mushroom mass on pallets or baking sheets and dry at 60 degrees. The oven without convection must be kept ajar at the same time.
4. Before use, mushrooms are poured with hot water for a couple of hours, after which they are boiled until cooked or added to dishes.

Mushrooms belong to agaric mushrooms and are ideal for salting for the winter. Their name corresponds to their appearance: the plates under the caps are orange in color, the caps themselves are variegated. In the article, we will consider how to salt mushrooms for the winter at home.

The flesh of camelinas is orange and has juice that is not bitter, so they are not soaked for a long time, unlike milk mushrooms. When salting, it is not necessary to cook. Thick legs are hidden under the hats, which are just as good in a salty form as hats, which cannot be said about other mushrooms.

Redheads grow in spruce forests in colonies. The harvest season begins in mid-summer and continues until autumn.

The classic recipe for pickling mushrooms

Description of popular salting and pickling recipes I will start with the classics. The classic technology is universal and simple, because it does not involve the use of water. The mushrooms are salted in their own juice, retaining their original taste and aroma.

Ingredients:

• Ryzhik - 1 kg.
• Salt - 40 g.

Cooking:

1. Using a knife, clean the ingredients: make a new cut, put the legs in order.
2. Put the peeled mushrooms in a bowl for salting in layers, sprinkling with salt. Place a weight on top. After 10 days, the dish is ready for tasting.
3. Divide salted mushrooms into prepared jars and add brine. If there is little liquid, add a little chilled boiled water.
4. Roll up jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.

Video recipe

I think you have not seen an easier way to pickle mushrooms before. This recipe does not include the use of any spices, but if you want to diversify the taste, turn on your imagination or simply put your favorite spices in the container. It will turn out a good side dish for classic French meat.

How to salt mushrooms for the winter

The classic recipe is good because it provides ample opportunities for experimentation, but not every housewife has enough time or courage to do this. Therefore, the cold and hot methods of salting mushrooms for the winter are more popular among the people, which have passed the test of time and have become perfect over the years.

hot way

The hot technology for preparing salted mushrooms is the most time-consuming, since it involves heat treatment. But she also has a huge advantage - any mushrooms, regardless of size, are suitable for harvesting for the winter.

Ingredients:

• Ryzhik - 5 kg.
• Salt - 250 g.
• Garlic - 2 cloves.
• Carnation - 10 buds.
• Black pepper - 10 peas.
• Laurel - 10 leaves.
• Currant leaves - 50 g.

Cooking:

1. Sort the mushrooms, send the wormy ones to the bin, and cut the large ones into pieces.
2. Place a large container of water on the stove and heat. Send the prepared mushrooms to the boiling liquid. It is important that they are completely submerged. After boiling again, boil on minimum heat for a few minutes, then reduce heat and hold on the stove for a few more minutes. Be sure to remove the foam.
3. Throw the boiled mushrooms in a colander and cool to room temperature. Then fill the dishes for salting with mushrooms, laying them with hats up. Between layers, make a pillow of salt, black pepper, laurel and currant leaves.
4. Place a large plate on top, cover with three-fold gauze and press down with a load. Place the container in a room where the temperature does not exceed 7 degrees. A basement, cellar, or the bottom shelf of a refrigerator will work.
5. Observe the process periodically and analyze the color of the brine. If the liquid is brown, all is well. Black coloring indicates spoilage of the product.

After a month and a half, you can start tasting. Done right, mushrooms don't disappoint and make good company with fried potatoes or mashed potatoes. However, they are also good as a separate dish with the addition of chopped onions and vegetable oil.

cold way

Cold salting technology is good and this is a fact, because it is better suited for preservation for the winter, since the product retains its vitamin composition and benefits, and is also stored for a long time. The absence of a stage of heat treatment of raw materials adds to the attractiveness of the cold method.

Ingredients:

• Ryzhik - 2 kg.
• Currant leaves - 40 g.
• Garlic - 4 cloves.
• Laurel - 20 leaves.
• Allspice - 30 peas.
• Salt - 100 g.

Cooking:

1. Place the peeled mushrooms on a towel after water procedures. While the raw materials are drying, prepare a container for salting. A glass jar, wooden barrel, or enamel pot will work.
2. Put spices at the bottom of the container, add salt. Put the mushrooms on top with the legs down, sprinkle with salt. Repeat several layers until you run out of ingredients. Cover the container with gauze, set oppression, leave for 6 hours. After the time has elapsed, the contents of the container will settle. It's time to add a new portion of mushrooms.
3. Keep the container in a room with a temperature not exceeding 20 degrees. Change gauze every three days. After two weeks, distribute the mushrooms in glass jars and store in the cold. The shelf life of such canned food is 2 years.

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To properly salt or pickle mushrooms for the winter, it will take time and effort, but the result is worth it. The natural taste of mushrooms, complemented by the aroma of spices and spices, will not leave you indifferent and will give you a frantic pleasure.

The benefits and harms of mushrooms

Ryzhiks have always been valued for their incredible taste, and in many national cuisines they are considered a delicacy. Doctors recognize their great benefits, because mushrooms are not inferior to vegetables and fruits in terms of vitamin composition, and in terms of the amount of proteins they successfully compete even with meat. And the benefits don't end there.

• The composition of mushrooms contains antioxidants that strengthen the immune system and support the body in the fight against infections. The high calcium content benefits people with arthritis.
• There is no cholesterol and fat in mushrooms, which is why they are recommended for diabetics. This mushroom product has also been used in dietary nutrition, and it is indispensable in the prevention of heart disease. Additionally, mushrooms have a positive effect on men's health.
• Scientists are closely studying the benefits of these mushrooms, which is due to the presence of selenium. The results of clinical studies, during which malignant tumors were affected by this mineral, showed that it reduces the likelihood of prostate cancer by 50 percent. Scientists say that the use of saffron milk mushrooms daily at 100 grams is tantamount to full-fledged chemotherapy.

If we talk about harm, mushrooms are not recommended for people with low acidity. Also, the product is contraindicated in pancreatitis and digestive problems, as it is poorly digested.

Mushrooms cause the greatest harm to the body when they are in the basket along with surprisingly similar inedible counterparts. At best, everything ends with nausea, vomiting, convulsions or severe poisoning, and at worst, insanity and death.

The positive or negative effect of mushrooms on the human body is individual and is often determined by the amount of delicacy eaten.

In the old days, per kilogram of mushrooms, they asked for an amount that was enough to buy several bottles of branded French perfumes. Today, these mushrooms have become available and remain in demand in home and restaurant food.

Salted mushrooms are an amazing dish that pleases with excellent taste. But often the mushroom delicacy spoils and ends up in the trash. To prevent this from happening, heed the following tips.

1. Inexperienced mushroom pickers are interested in whether mushrooms are soaked before salting. As I have already said, this procedure is inappropriate. On the contrary, under the influence of water, the shape of the cap of delicacies changes. To avoid this, clean the mushrooms with a toothbrush or wipe with a rag.
2. The storage of canned food deserves special attention. A cold-cooked delicacy is not friendly with high temperatures. It is better to store such preservation in a cellar or pantry, where it is not more than 10 degrees. Under such conditions, a salty dish will last up to two years.
3. If we talk about the hot salting method, the product also reaches readiness in 1.5 months and heat treatment does not affect the cooking time. Many housewives like this recipe, as the risk of mold is close to zero.
4. If the brine has acquired an unpleasant aftertaste, this is the first sign of souring. If such a problem has overtaken, remove the mushrooms from the pickling container, rinse with water, boil for 5 minutes and strain. Then put in clean jars and fill with new brine. Roll up the lids and refrigerate.
5. If mold appears on the surface of the brine, rinse the fabric in warm water with salt, remove the layer of moldy mushrooms, sprinkle healthy mushrooms with mustard powder, put a clean cloth, mug and weight on top.