Garlic mushrooms: recipes for winter preparations

Since ancient times, mushrooms have been considered a valuable food product that can be easily absorbed by the human body. In addition, these fruiting bodies are rich in minerals and are a source of protein food, especially for vegetarians and fasting people.

Especially appreciated among gourmets are mushrooms with garlic, prepared by pickling or pickling. But not every cook knows how to carry out these processes in order to enjoy a real delicacy snack in winter.

Ryzhik cooked for the winter with garlic, provided that the pickling and salting processes are carried out correctly, will decorate your festive and everyday table and become welcome “guests”.

We offer several recipes for salting and pickling mushrooms with garlic for the winter, which any housewife can handle. In this article, each option will be described in detail in detail. However, it should be remembered that mushrooms must undergo pre-treatment before cooking, which includes:

• Cleaning fruiting bodies from forest debris and cutting off the lower part of the legs;
• Washing in plenty of water (if it is not dry pickling of mushrooms).

It should be noted that regardless of the chosen method of salting or pickling, the workpiece should be stored in a cool and dark room at a temperature that does not exceed + 10 ° C.

Dry salting of mushrooms with garlic

Salted mushrooms cooked with garlic according to the classic dry method are incredibly tasty, retaining their red color and forest aroma.

• 2,5 kg of rice;
• 120 g salt;
• 8-10 cloves of garlic.

The process of salting mushrooms with garlic is carried out according to step-by-step instructions.

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How to pickle mushrooms with garlic and dill: a step by step description

In this recipe, cooking salted mushrooms with garlic will not take much of your time.

Mushrooms will turn out crispy and retain their attractive appearance.

Many chefs prefer to salt mushrooms for the winter in this way.

• 2 kg of rice;
• 100-120 g of salt;
• 5-7 cloves of garlic;
• 4 pcs. bay leaf;
• a bunch of dill;
• 10 black peppercorns.

How to properly salt mushrooms with garlic, a further step-by-step description will show.

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1. The peeled mushrooms are laid out in a colander and blanched in boiling water for 2-3 minutes.
2. After that, they are immediately washed with cold water and laid out in an enamel pan in layers, each of which is sprinkled with a preservative, chopped garlic, bay leaf, chopped dill and black peppercorns.
3. Cover with a gauze napkin, press down with a load so that the mushrooms are a little compressed, and the juice is released.
4. Take out to a cool room and leave for 1,5-2 weeks.
5. Spread mushrooms in glass jars, fill with brine and close with tight lids. After 10 days, it will be possible to taste the fruiting bodies, as well as treat them to your guests.

Recipe for cold-salted mushrooms in jars

This recipe for cold-salted mushrooms with garlic will make a delicious appetizer out of mushrooms, although it involves keeping the fruiting bodies in brine for a long time. Although this method does not require heat treatment, mushrooms must be soaked for 2 hours before salting.

• 2 kg of rice;
• 100 g salt;
• 5-7 cloves of garlic;
• 10-15 black currant leaves;
• 5 pcs. bay leaf.

This option is best suited for pickling young small mushrooms.

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1. Put the peeled and soaked mushrooms on a wire rack and let drain well.
2. Line the bottom of sterilized jars with currant and bay leaves.
3. Put 2-3 pcs. diced garlic cloves.
4. Distribute the saffron caps down and sprinkle with salt.
5. In addition, sprinkle each layer of mushrooms with chopped garlic.
6. Put the mushrooms in jars to the very top and sprinkle each layer with salt and garlic.
7. Cover the top of the last layer of mushrooms with currant leaves, cover with gauze and press down with a load that will reduce the distance between the fruiting bodies so that salt and spices penetrate into the mushroom pulp.
8. Put the jars with the workpiece in a dark and cool place for 2 weeks. After the expiration of the prescribed period, close the mushrooms with nylon lids and wait about a week more so that you can taste the product.

How to salt mushrooms with garlic and dill

This variant of salting is best cooked hot. Salted mushrooms with garlic and dill are a tasty and fragrant snack for any holiday or even for everyday lunches and dinners. Another plus of this blank is that for the process you can take mushrooms of different sizes that are available. Salting mushrooms with garlic and dill is as easy as shelling pears, even a novice hostess can do it.

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• 5 kg of rice;
• 250-300 g of salt;
• Dill sprigs (possible with umbrellas);
• 10-15 cloves of garlic;
• Black currant leaves;
• 10 pcs. bay leaf;
• 20 black peppercorns.

How to properly salt mushrooms with garlic and dill, you can learn from the step-by-step description of the recipe.

1. Rinse the peeled mushrooms, cut large specimens into several pieces.
2. Put water on the stove in an enameled pan, let it boil and pour in the prepared mushrooms.
3. Boil over high heat for 15 minutes and drain in a colander to drain all the liquid.
4. Allow the mushrooms to cool and proceed to filling the wooden or enameled container.
5. Lay out currant leaves and dill sprigs with a “pillow”.
6. Next, distribute the mushrooms and sprinkle with salt, garlic, pepper and bay leaf.
7. Sprinkle each subsequent layer of mushrooms with salt and spices, spreading them to the very top of the container.
8. Put blackcurrant leaves and dill sprigs on top.
9. Cover with a gauze or cloth napkin and press down with a load so that the mushrooms sit down and let the juice flow.
10. Take the container to a cool room with a temperature not exceeding +10°C for 1 week.
11. Every 3-4 days, the brine should be inspected, which should have a brownish tint.
12. Next, the mushrooms need to be decomposed into sterilized glass jars, pour in brine and close with tight nylon lids.
13. You can start tasting the delicacy in 3-5 days.

Ryzhik, salted with garlic, dill and red ground pepper

The recipe for salted mushrooms cooked with garlic and ground pepper helps to preserve the rich red color and elastic texture of the fruiting bodies. Such mushrooms are well suited as an additional ingredient to any salad.

• 3 kg of rice;
• 150 g salt;
• 8 cloves of minced garlic;
• 1 tsp ground red pepper;
• 3 dill umbrella;
• 8-10 cloves.
• 2-3 leaves of green horseradish.

The method of salting mushrooms with garlic and pepper is prepared according to the following step-by-step description.

1. Pour pre-cleaned and washed mushrooms with boiling water and leave for 10 minutes, constantly stirring with a slotted spoon.
2. Then turn on the fire to maximum and boil the mushrooms for 5 minutes, removing the foam from the surface.
3. Drain the water, place the mushrooms on wire racks and let drain well.
4. Pour the mushrooms into a large enameled pan, add all the spices, salt and spices (except horseradish leaves) and mix well with your hands. This must be done very carefully so that the mushrooms do not mash.
5. In sterilized jars, first put clean horseradish leaves, and then all the mushrooms, along with spices and spices.
6. Press down the mass with your hands so that there are no air “pockets” left in the jars, and close with tight plastic lids.
7. Take out to the basement for 2 months and store at a temperature of + 8 + 10 ° C.

Salted mushrooms with garlic and cumin

Knowing how to pickle mushrooms with garlic and cumin, you will get a tasty and fragrant snack for the festive table, and you will also always be ready for the unexpected arrival of guests.

• 2 kg of rice;
• 100 g salt;
• 1 tsp caraway seeds;
• 6-8 cloves of garlic.

1. This option involves boiling mushrooms in salted water with the addition of citric acid.
2. The peeled mushrooms are washed, poured with boiling water, salt and 2 pinches of citric acid are added.
3. Cook for 15 minutes, from time to time removing the foam from the surface with a slotted spoon.
4. Drain in a colander, let drain and cool.
5. Put the mushrooms in layers in sterilized jars with a wide neck, sprinkling with salt, cumin and chopped garlic.
6. Pour boiling water over the jars and put a small oppression on top so that the mushrooms are immersed in the brine.
7. After cooling, take out to a cool and dark room and leave for 2 weeks.
8. After this period, the mushrooms are ready to eat.

Gingerbread marinated with garlic and butter: a step by step recipe

Marinated mushrooms with garlic and butter are a traditional snack for any winter holiday. This is a real delicacy with an amazing aroma of a combination of mushrooms and spices.

• 3 kg of rice;
• 1,5 Art. l salts;
• 2 Art. liter. sugar;
• 10 cloves of garlic, sliced;
• 100 ml of vegetable oil;
• 50 ml of vinegar;
• 5 peas of black and allspice;
• 3 pcs. bay leaf.

Mashed mushrooms marinated with garlic and oil should be prepared according to the step-by-step recipe below.

1. Place pre-prepared mushrooms in a bowl.
2. Pour in water and boil over medium heat for 10 minutes.
3. Drain the water, and distribute the mushrooms on the grills, let them drain and only then proceed to marinating.
4. Pour a little water into an enameled pan, add peppercorns, bay leaf, garlic, salt, sugar, vinegar and vegetable oil.
5. Boil the mass over low heat for 5-7 minutes, and distribute the mushrooms in jars.
6. Pour in hot marinade and close with tight plastic lids.
7. Allow to cool and store in the basement.

Delicious mushrooms marinated in tomato and garlic

Ryzhik marinated in tomato and garlic is a surprisingly tasty appetizer. Sweetish and fragrant marinade will make the mushrooms tender and crispy.

• 2 kg of rice;
• 500 ml of water;
• 1,5 Art. l salts;
• 2 Art. liter. sugar;
• 4 bud of carnation;
• 300 g of tomato paste;
• 5 peas of allspice, white and black peppers;
• 50 ml of vinegar.

How to pickle mushrooms with garlic in tomato?

1. In this option, all spices and spices, including tomato paste, are boiled for 10 minutes.
2. Then peeled and washed mushrooms are introduced, boiled for 30 minutes over low heat.
3. Mushroom mass is distributed into sterilized glass jars, poured with tomato marinade.
4. The jars are closed with tight nylon lids and left to cool in the room.
5. They are taken out to the basement or placed on the lower shelves of the refrigerator.

Fragrant mushrooms fried for the winter with garlic

If you want to surprise your household with a delicious and fragrant snack, try closing fried mushrooms with garlic for the winter.

• 2 kg of rice;
• ½ tbsp. l. salt;
• vegetable oil;
• 10 cloves of garlic.

The recipe for fried mushrooms with garlic is prepared in stages, following the detailed description.

1. Boil the peeled mushrooms in salted water for 20 minutes, removing the foam.
2. Put in a colander, let drain and cut into pieces.
3. Place in a hot dry skillet and cook until the liquid has evaporated.
4. Pour in vegetable oil in such an amount that the mushrooms float in it.
5. Fry for 40 minutes and add chopped garlic with salt.
6. Stir and continue to fry over medium heat for another 20 minutes.
7. Put the hot mushrooms in sterilized jars, without sealing too much, and pour the vegetable oil in which they were fried to the very top.
8. Roll up with metal lids, let cool at room temperature and only then take it to the basement for storage.