Pickled and salted mushrooms - step by step recipe with pictures. Redheads for the winter - recipes for freezing, salting in a quick, cold and hot way, marinated in a jar

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.

The saffron mushrooms often remain in the shadow of the more productive wild mushrooms. But they occupied their niche of popular love. Mushroom pickers willingly collect young mushrooms, use them in cooking and prepare them for the winter. You can roll pickled mushrooms in jars, hot or cold pickled and even fried. The article contains the best recipes with mouth-watering photos.

Redheads for the winter with cold salting

First, prepare the main ingredient:

• wash mushrooms well;
• clean from specks;
• dry at room temperature or wipe with a dry towel. These procedures are necessary before any method of harvesting mushrooms.

Camelina tend to darken if left after the initial cut. To prevent this from happening, immediately place the mushrooms in a saline solution (20 g per 1 liter). You can't keep them there for long.

Cold salting of mushrooms is the easiest and most useful way of canning. A wooden barrel, a large enameled or glass container is used:

• lay layers of salt, currant leaves, allspice and black pepper, bay leaf, garlic cloves on the bottom;
• lay the mushrooms with their hats up (2 kg in total will be needed) mixed with layers of spices;
• when the container is completely full, cover it with gauze and a lid with a load.

In this state, oxygen will be minimally supplied under the cover. At temperatures up to +20 ° C, mushrooms will perfectly salt. Change gauze 2 times a week. Maintain this salting regimen for about 3 weeks. Then put the mushrooms in sterile jars. It is not advisable to tightly close the salted billet.

You can pickle mushrooms even easier. It is no coincidence that in the old days they went mushroom picking immediately with a barrel. The mushrooms were sprinkled with salt, pressed down, and so they retained their useful qualities before eating for several weeks. And today, without risk to health, you can eat pickled or pickled mushrooms in any way within a few days after the start of harvesting. Only mushrooms should be really forest, and not collected near highways and other unecological places.

Recipe for pickling mushrooms in a hot way

• 1 liter of water;
• salt - 1 tbsp. l. with a slide + for cooking mushrooms;
• black pepper - 5 peas;
• allspice - 6 peas;
• lavrushka - 2 leaves;
• dried cloves - 2 pcs.;
• cinnamon - 4 pieces;
• currant leaf - 2 pcs.

First you need to cut the mushrooms. Cut off the hardened parts. Large specimens may be divided into parts. Rinse again under water. Then prepare the pot:

1. Fill it with water, bring to a boil.
2. Salt thoroughly.
3. Immediately after that, place the mushrooms in the water. Boil them for a maximum of 15 minutes until the liquid turns yellowish.
4. Remove the saucepan from the heat and drain the broth into the sink through a colander. Rinse the mushrooms with plenty of water and leave to cool.
5. Prepare jars: wash, sterilize, dry.
6. Boil the brine. Fill a saucepan with water (1 l), bring to a boil. Pour all the seasonings and spices, mix them well until the salt (1 tablespoon with a slide) dissolves. Reduce the fire to a minimum.
7. Boil the mushrooms in this boiling liquid for 10-15 minutes. Turn off the fire.
8. Arrange the mushrooms in sterile jars.
9. Fill with brine and roll up.

Attention! Closed jars should be left upside down in a wrapped state for a couple of days. Then place them in a cool room. After opening the jar, mushrooms do not need to be cooked in any additional way.

How to cook fried mushrooms for the winter

Mushroom lovers will appreciate fried mushrooms. The first way to prepare pickles for the winter is classic:

Attention! Fat or oil in the jar before closing the lid should be 1.5-2 cm above the top layer of mushrooms. If the filling is not enough, whip up an additional portion.

Another recipe - in Bulgarian. It differs slightly from the classic, but will significantly change the taste of fried mushrooms.

1. Prepare the vinegar. Finely chop the herbs to taste and chop the garlic clove into several pieces.
2. Before corking, add to each jar 1-2 tbsp. l. vinegar 9%. It must first be mixed with melted fat or butter.
3. Mix the fried mushrooms with garlic and herbs during the laying process.

Mushrooms will be more tender if you boil them in two waters before blocking. With any of these recipes, you will only need to open the jar and heat the contents in a pan. You will get fried mushrooms "like in summer". Can be added to this fry to boiled potatoes or rice.

Recipes for pickled mushrooms for the winter

For the first method, for 1 kg of mushrooms, you will need the following list of spices:

• black pepper - 7 pcs.;
• carnation - 1 pc.;
• allspice - 5 pcs.;
• salt - 1 tsp;
• half a glass of table vinegar 9%;
• drinking water.

Pickled mushrooms

Marinated mushrooms are prepared like this:

1. Start with the marinade. Mix an incomplete glass of water with the indicated proportions of spices, salt and vinegar.
2. Boil and cool.
3. Place clean and prepared mushrooms in a saucepan.
4. Fill with boiling water. Salt.
5. Turn on the fire and simmer the mushrooms under the lid for 3-4 minutes.
6. Strain right away.
7. Put the mushrooms in jars and fill with cold marinade.
8. The clogging of cans occurs in the usual way.

Another pickling option is longer and more thorough. The ingredients in this recipe are the same, only 1 medium onion, a bunch of dill and 2 tbsp. l. vegetable oil. But there is no vinegar in the marinade. Step by step sealing process:

1. Pour prepared mushrooms with plenty of cold water and boil for 4 minutes. Turn off the heat, drain the liquid from the pan.
2. Add water again. Its level is a finger above the mushrooms. Now you can add chopped onion and spices to the pan.
3. After boiling, hold the mushrooms for several minutes over medium heat, stirring and removing the foam.
4. Add chopped dill and reduce heat. Leave to cook covered for about 25 minutes.
5. For blockage, it is better to prepare and sterilize jars with a capacity of 0.5 liters. Pour oil and vinegar into the bottom of each.
6. Arrange the mushrooms in jars. Their layer should not reach 1 cm to the edge.

Close the lids, turn the jars upside down and leave under the insulating material. After a day, they can be moved to a cool and dark place. Pickled mushrooms are versatile in cooking and go well with many dishes, alcohol.

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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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.

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.