Ryzhiks for the winter: recipes with step by step photos

Mushrooms are excellent in taste, mushrooms that can be used in almost any form. Every housewife naturally wants to stock up mushrooms for the winter, since these mushrooms will be welcome guests on any festive table. Moreover, it is not difficult to do this, and there are many recipes for harvesting saffron milk caps for the winter.

Features of harvesting camelina mushrooms for the winter

Perhaps, it is the mushrooms that can be cooked for the winter in all ways that exist in nature, if desired, and in any case, the resulting dish will have amazing taste characteristics.

These mushrooms are also unusual in that they require minimal preparation, and sometimes they do not need it at all if they grow in clean pine forests. There are recipes for cooking saffron milk caps for the winter by dry cold salting, when the mushrooms do not even need to be washed with water. It is enough just to lightly wipe their caps with a brush, washcloth or damp cloth.

Of course, if the collected mushrooms contain a certain amount of visible dirt: sand, earth or forest litter, then they must be washed in a bucket of cool water, additionally rinsing each mushroom under running water. But even in this case, the mushrooms will not require any special additional cleaning. Especially if they were correctly cut with a knife while still in the forest and the height of the adjacent leg does not exceed 1-2 cm.

There are also wishes for the size of the saffron milk caps used for harvesting by salting and pickling for the winter at home. For these purposes, it is recommended to take mushrooms whose caps do not exceed 5 cm in diameter. Such mushrooms completely retain their shape during processing and look very attractive on the table as a festive treat.

How to cook mushrooms for the winter in jars

In glass jars, you can harvest saffron milk caps for the winter in a variety of ways.

Prepare:

• salted mushrooms in cold, hot and dry ways;
• pickled mushrooms;
• cold and hot pickled mushrooms;
• snacks, semi-finished products and salads with the addition of all kinds of vegetables;
• mushroom caviar;
• fried and baked mushrooms.

All these seams for the winter can be used both as ready-made dishes and as auxiliary components for the preparation of other dishes: fillings for all kinds of pastries, salads, side dishes.

Recipes for harvesting saffron milk caps for the winter

Further, all the main methods of cooking saffron milk caps for the winter with the most delicious recipes will be described in detail.

Pickled mushrooms for the winter

Pickled mushrooms are one of the most popular appetizers, both during a regular feast and at any gala dinner. It is pickling that is one of the fastest ways to cook mushrooms for the winter. The process itself will take a minimum amount of time, and not so many additional ingredients are required. After all, mushrooms are so tasty in themselves that too many spices should not be added to the preparations with them.

You will need:

• 2 kg of saffron milk caps;
• 700 ml of water;
• 1 tbsp. l. salt (no slide);
• 1 tbsp. l. sugar (with a slide);
• ½ tsp ground black pepper;
• 60 ml of 9% vinegar;
• 3 bay leaves.

Preparation:

1. Pour fresh peeled and washed mushrooms with cold water and heat over moderate heat until boiling.
2. Cook for about 10 minutes, be sure to remove the foam that appears.
3. Add sugar, salt, pepper and bay leaf and boil for another 3 minutes.
   
4. Pour in vinegar and boil for an additional 2-3 minutes.
5. The mushrooms are laid out in sterile jars, poured with boiling marinade and sealed with tight nylon lids.
   Attention! If the process of harvesting saffron milk caps is completed at this point, then the mushrooms can only be stored in the refrigerator.

6. For long-term storage in a regular closet, further sterilization is required.
7. To do this, containers with mushrooms are placed in hot water, brought to a boil and sterilized for 20 minutes half-liter jars and 30 minutes - liter.
8. Roll up for the winter, cool and put away for storage.

Salted mushrooms for the winter

It is salted mushrooms for the winter that are traditionally the most popular. They can be salted in three ways: hot, cold and dry. Next, we consider one of the most delicious recipes when mushrooms are salted for the winter in a cold way.

Most often, when salting saffron milk caps, they also do not use spices at all or put them in minimal quantities. After all, not only can they kill the natural aroma and taste of mushrooms, mushrooms can darken from too much spicy spices. But if the main thing in the procurement is to get crispy mushrooms for the winter, then you need to add fresh oak leaves, cherries, black currants or horseradish.

You will need:

• 6 kg of fresh mushrooms;
• 250 g salt (1 cup);
• 20 currant and cherry leaves;
• 50 peas of black pepper.

Preparation:

1. The mushrooms are cleaned of debris adhering to them in the forest, the lower part of the legs is cut off and washed in cold water. If large specimens are caught and there is nowhere else to use them, then they are cut into several pieces.
2. Leave the mushrooms to dry in a colander, and at this time pour boiling water over cherry and currant leaves, then dry them slightly.
3. A certain amount of leaves is placed in a sterile glass jar at the bottom, 1 tbsp is poured. l. salt and put 10 peppercorns. Lay a layer of saffron milk caps so that the caps look down and the legs up.
4. Pour salt and pepper again and place the mushrooms until the jar is completely full.
5. Cover with leaves on top, put a piece of clean cloth, put oppression inside in the form of a glass or a suitable cobblestone.
6. Take out to a cool place with a temperature of no more than + 10 ° C.
7. After a few hours, the juice should come out and completely cover the mushrooms.
8. Every day for a week, you should check the pickled mushroom jars to make sure they are completely covered with brine. If necessary, add cold spring water to the jars.
9. If traces of mold appear on top of the fabric, then the oppression is removed, washed with boiling water. The fabric is either rinsed thoroughly or replaced with a fresh one.
10. After a few weeks, delicious salted mushrooms for the winter can be considered ready and start tasting.

Pickled mushrooms for the winter

Pickled mushrooms differ from salted ones only in a smaller amount of salt used. Otherwise, the processes taking place in both methods of harvesting saffron milk caps for the winter are very similar. As a result of fermentation, lactic acid contributes to the destruction of the membranes of the most difficult to digest fungal cells. Thanks to these processes, both pickled and salted mushrooms are perfectly absorbed by the human body. The positive properties of salted and pickled mushrooms are complemented by the fact that in both cases the mushrooms are harvested for the winter without using vinegar.

You will need:

• 1500 g saffron milk caps;
• 1000 g of white cabbage;
• 5 medium carrots;
• 1/3 tsp cumin;
• water and salt for making brine.

According to this recipe, not only mushrooms, but also cabbage with carrots will be fermented in jars for the winter, which will add additional nutritional value to the dish.

Preparation:

1. First, the brine is boiled on the assumption that 100 g of salt is added to 1 liter of water.
   Comment! For the amount of the above ingredients, you may need from one to two liters of brine cooked and cooled to room temperature.

2. The cabbage is cleaned of the upper leaves, chopped and spread in brine for a quarter of an hour.
3. Then the liquid is poured into a separate container, and the cabbage is left in a saucepan for a while.
4. The mushrooms are washed, large specimens are cut into smaller pieces and boiled in water with a pinch of salt and citric acid for 10 minutes.
5. The water is drained, and the mushrooms are left to free themselves from excess liquid in a colander.
6. Peel the carrots, rub on a coarse grater and mix with cabbage.
7. Mushrooms and cabbage with carrots are laid in sterile jars, sprinkling each layer with caraway seeds.
8. Pour the remaining brine so that it completely covers the vegetables with mushrooms.
9. It is kept for 12 to 24 hours at room temperature, and then taken out to a dark and cold place for at least a week.
10. Several times a day, with a sharp wooden stick, pierce the entire workpiece to the very bottom so that the resulting gases would have the opportunity to come out, and the snack would not turn out to be bitter.
11. In a week, when the brine becomes completely transparent, the pickled mushrooms with cabbage are ready for use.

Camelina salad for the winter

It will turn out very tasty if you cook mushrooms for the winter in the form of a salad with fresh vegetables. Of course, during cooking, all vegetables will necessarily be heat treated. But without this step, such a workpiece cannot be stored for a long time. But this dish is able to amaze any guests with its taste and aroma. Tomatoes, without which the harvest will lose most of its attractiveness, give a special zest to the mushrooms harvested for the winter.

You will need:

• 2 kg of fresh mushrooms;
• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 500 g carrots;
• 500 g of onions;
• 5 tbsp. l. Sahara;
• 4 tbsp. l. topless salt;
• 300 ml of vegetable oil;
• 70 ml of 9% table vinegar.

Preparation:

1. Mushrooms are sorted out, washed, cut into slices.
2. Boil for a quarter of an hour, put in a colander to drain the water.
3. In a preheated frying pan, fry in vegetable oil until golden brown and put in a separate deep bowl.
4. Peel the onions and carrots, chop the onions in half rings, grate the carrots.
5. Chopped vegetables are fried until golden brown and mixed with mushrooms.
6. Tomatoes are washed and cut into slices.
7. Bell peppers are cleaned from seed chambers, cut into strips.
8. In a deep saucepan with thick walls, place tomatoes, peppers, pour about 100 ml of vegetable oil.
9. Add sugar, salt, vinegar, stir and stew for 30-40 minutes over low heat.
10. A mixture of mushrooms, onions and carrots is introduced, the remaining vegetable oil is poured in, mix and simmer for the same amount of time.
11. Distribute in small sterile glass jars, with a capacity of not more than 0.5 liters, seal hermetically and leave to cool wrapped.

Fried mushrooms for the winter

As you know, there is no dispute about tastes. And although many consider salted mushrooms to be the most delicious preparation for the winter, many still prefer to use recipes for mushrooms fried with onions.

You will need:

• 1000 g of fresh mushrooms;
• 150 ml of butter or vegetable oil;
• 1 large onion head;
• salt and pepper to taste.

This recipe for cooking fried mushrooms for the winter in jars is one of the simplest in terms of the composition of the ingredients and the method of cooking.

Preparation:

1. Cut the mushrooms into slices, put them in a dry frying pan and fry until the liquid evaporates completely.
   
2. After that, melted butter or vegetable oil is added.
3. Peel the onion, cut into thin half rings and add to the pan. Mix everything well, salt and pepper to taste, cover and fry for about half an hour over a not very intense heat.
   
4. Spread the hot mushroom mass into small sterile jars, pour the oil remaining in the pan.
   Important! If there is not enough oil to form a layer in each jar with a thickness of at least 10 mm, then it is necessary to heat a new portion of oil in a pan and pour the contents of the jars with it.

5. Close with tight plastic lids and cool.

In this form, the mushroom blank can be stored in the refrigerator or in the cellar. If it is planned to store fried saffron milk caps in the pantry, then the cans must be additionally sterilized in salted water for 40-60 minutes.

Culinary Tips

In order for the preparation of saffron milk caps for future use, it would be possible to preserve the dense elastic consistency of the mushrooms, experienced chefs advise to rinse them in ice water, to which 1 tsp is added. vinegar per liter of volume.

Before serving, pickled, salted or pickled mushrooms are often additionally seasoned with vegetable oil, garlic or onions.

As for the storage of camelina blanks, mushrooms rolled up with metal lids can last up to 10-12 months. But for airtight rolling, any mushroom blank must be sterilized.

Mushroom stocks can be stored under plastic lids only in the refrigerator or in another place where the temperature does not exceed + 5 ° C. For salted and pickled mushrooms, this is practically the only storage option, since they cannot be hermetically sealed.

Conclusion

Ryzhiks for the winter can be prepared in many different ways. For any housewife, there is sure to be a suitable recipe to satisfy the most refined taste.

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