Mushrooms 

Ryzhiki for the winter: 6 recipes for every taste

Russia has long been famous for pickles. Camelina took a special place among such blanks. These mushrooms have a bright taste and a pleasant forest aroma. Most often, salted mushrooms are prepared for the winter, but in the marinade these mushrooms are distinguished by their unsurpassed taste.

Russia has long been famous for pickles

Salting mushrooms with onions is not at all a complicated process, especially since the recipe is presented with pictures. The result is a truly royal appetizer that will suit absolutely any feast. Her taste is simply incredible, with a pleasant pungency and flavor characteristic of pickles.

Products:

  • 4.8 kg of saffron milk caps;
  • 0.25 kg of salt;
  • 30 gr. allspice;
  • 0.85 kg of onions.

Preparation:

  1. Sort out all the mushrooms, peel, throw aside the spoiled ones and place them in the container chosen for salting with their legs down.
  2. Peel the onion, chop finely.
  3. Sprinkle the mushrooms with salt and onions.
  4. Be sure to cover the top with a cloth or gauze.

Place in a cool place for at least 40 days.

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How to cold cook mushrooms for the winter

Cold pickling mushrooms is the easiest of all known cooking options. The advantage of this recipe is that already a day after salting, the mushrooms can be stored in jars, it is not at all necessary to keep them in the cellar.

Products:

  • 4.4 kg of saffron milk caps;
  • 85 gr. salt.

Cold pickling mushrooms is the easiest of all known cooking options.

Preparation:

  1. Peel the mushrooms from small forest debris, rinse and put in a container suitable for pickling.
  2. Be sure to salt each layer as evenly as possible.
  3. Put the load on top.
  4. After just a day, juice will begin to stand out, and the mushrooms themselves will acquire a darker shade.
  5. Arrange them in jars, press down with something heavy and fix with lids.
  6. Refrigerate for at least 15 days.

Tip: for pickling, it is better to choose larger specimens, and leave small ones for pickling.

Hot Salted Camelina Recipe

The safest way to pickle at home is, of course, hot. Salting times are shortened as much as possible. The result is a delicious, aromatic appetizer that goes well with almost all dishes and, unsurprisingly, with strong drinks.

Products:

  • 0.9 kg of saffron milk caps;
  • 18 gr. salt;
  • 140 ml of water;
  • 2 gr. citric acid.

The safest way to pickle at home is, of course, hot

Preparation:

  1. At the initial stage of preparation, the mushrooms must be thoroughly cleaned, washed and dried.
  2. Pour water into a saucepan, add citric acid and salt there, bring the liquid to a boil.
  3. Then put all the mushrooms there, cook them for literally 15 minutes.
  4. Immediately after that, put the mushrooms in the jars.
  5. Strain the brine, boil again, pour into jars with mushrooms.
  6. At the end, roll up the container, turn it over.

Step by step cooking pickled mushrooms for the winter

Pickled mushrooms in this case are very aromatic. After all, the mushrooms themselves are characterized by an amazing aroma, and in this case they are also seasoned with spices, which favorably distinguishes this workpiece from others.

Products:

  • 0.9 kg of saffron milk caps;
  • 12 gr. peppercorns;
  • 9 gr. allspice;
  • 2 gr. carnations;
  • 12 gr. salt;
  • 65 ml vinegar.

Pickled mushrooms in this case are very aromatic.

Preparation:

  1. It is imperative to sort, peel, and rinse each mushroom.
  2. Put prepared food in a saucepan, add salt and pour boiling water over it.
  3. Boil for literally 3 minutes and immediately discard in a colander.
  4. Pour fresh water into a saucepan, add pepper, cloves, salt and vinegar to it.
  5. Boil the liquid and cool.
  6. Put the mushrooms in jars and pour over the marinade.
  7. Immediately roll up the cans, rearrange them in the refrigerator or cellar.

Tip: the mushrooms will be pickled after a few days, but it's still better to let them soak in the marinade for at least a month.

Pickled mushrooms with garlic: a step by step recipe

It is even impossible to say for sure how many variations of marinades actually exist. Each of them is somewhat similar to the others and at the same time has cardinal differences. The peculiarity of this is that it contains all the best and most valuable. The appetizer acquires not only a rich aroma, but also a very piquant taste.

Products:

  • 2.3 kg of saffron milk caps;
  • 35 gr. garlic;
  • 35 ml vinegar;
  • 0.25 kg of onions;
  • 8 gr. citric acid;
  • 35 gr. salt;
  • 35 gr. Sahara;
  • 3 gr. carnations;
  • 3 gr. cinnamon:
  • 4 gr. peppercorns;
  • 4 gr. allspice;
  • 3 gr. bay leaf.

The appetizer has not only a rich aroma, but also a very piquant taste.

Preparation:

  1. Rinse all mushrooms, peel, put in a saucepan and fill with water, boil for literally 5 minutes.
  2. After that, drain the liquid, pour boiling water, add salt and citric acid, boil in this composition for 20 minutes, drain in a colander.
  3. Rinse the peeled onions, chop into rings.
  4. Peel and slice the garlic too.
  5. Pour water into a separate saucepan, add sugar and salt, add all the spices, boil.
  6. After boiling, put the mushrooms in a saucepan, boil for 20 minutes.
  7. At the eighteenth minute, pour in the vinegar.
  8. Arrange the finished snack in sterilized jars, add prepared garlic and onions.
  9. Pour the fragrant marinade to the top, roll up.

How to cook pickled mushrooms

Salted mushrooms are loved and revered by everyone, but few people know that they can also be fermented. The peculiarity of such a blank is that lactic acid is formed during fermentation. Accordingly, mushrooms are absorbed by the body much better. Storing such a snack simply cannot cause difficulties, since it is no different from the salty version.

Products:

  • 1.2 kg of saffron milk caps;
  • 35 gr. salt;
  • 25 ml of sour milk;
  • 15 gr. Sahara.

Preparation:

  1. Peel the mushrooms, rinse thoroughly and immediately rinse with boiling water.
  2. After that, put it in a colander, wait until all the liquid has drained.
  3. After such a simple preparation, put the mushrooms in jars or any other container suitable for the fermentation process, sprinkle with a little salt.
  4. Separately prepare the filling, add salt and sugar to the water, pour in the sour milk.
  5. Bring the mixture to a boil, then cool to forty degrees.
  6. Fill the container with mushrooms with the cooled filling.
  7. It is imperative to install the weight so that the workpiece is completely covered with the fill.

Place for 21 days in a cellar or basement.

How to pickle mushrooms (video)

There are a huge number of recipes for preparing mushrooms for the winter. It can be salads, even caviar. The most common and favorite recipe options are salting and pickling. Such snacks are often prepared for future use and in as large a quantity as possible, and all because their taste is amazing and the aroma is amazing. On the festive table, such an appetizer will be in demand to a greater extent by the representatives of the stronger sex. If you serve it with a regular lunch meal, then absolutely no one will refuse this treat. Even the most ordinary dishes, combined with mushrooms, will become something unusually festive and very appetizing. If you add a little imagination, then in winter you can diversify your diet as much as possible, creating real masterpieces in the kitchen from such simple but very tasty blanks.

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