Mushroom salads for the winter: cooking recipes with photos

Milk mushroom salad for the winter is an easy-to-prepare dish that does not require a lot of time and material costs. The snack is nutritious, appetizing and fragrant.

Rules for preparing mushroom salads for the winter

Milk mushrooms must be processed: sorted, garbage and moss removed, washed. To remove bitterness, soak for 4-6 hours in cold water. Change fluid every two hours. After that, the fruits are cut into portions and boiled. As soon as all the parts sink to the bottom, the milk mushrooms are ready.

If tomatoes are used in the recipe, then for a more pleasant taste, it is better to remove the skin from the fruit. To facilitate the process, tomatoes are poured with boiling water.

In salads intended for long-term storage, only winter varieties of cabbage are used. Preference is given to juicy and crispy heads of cabbage. Cut them into equal pieces. Because of the careless appearance, the appetizer will look unappetizing.

A snack is best prepared from a freshly harvested crop.

Salad for the winter with cabbage and mushrooms

Only a late variety is added to the salad, otherwise the workpiece will explode.

Required:

• white cabbage – 2 kg;
• cloves – 2 pcs.;
• milk mushrooms;
• vinegar 9% – 30 ml;
• salt – 100 g;
• onion – 200 g;
• sugar – 40 g;
• tomato paste – 100 ml;
• water – 230 ml;
• sunflower oil – 230 ml;
• peppercorns – 4 pcs.

Step-by-step process:

1. Shred the cabbage. Onion cut into half rings.
2. Boil mushrooms until fully cooked. Cool and grind. Pieces should be portioned.
3. Send mushrooms and onions to the pan. Fry five minutes.
4. Add the remaining oil to the saucepan. Place cabbage. To fill with water. Add vinegar, cloves and pepper. Simmer for half an hour.
5. Pour in the tomato paste. Sweeten and salt. Stir and simmer for a quarter of an hour.
6. Add fried foods. Cook 10 minutes.
7. Transfer hot to sterile jars. Cork.

You can add your favorite spices

Mushroom salad with tomatoes for the winter

You can make a completely natural version of the salad for the winter, using fresh tomatoes instead of tomato paste.

Required:

• cabbage – 1 kg;
• vinegar 9% – 50 ml;
• cargo – 1 kg;
• sunflower oil – 150 ml;
• Tomatoes – 1 kg;
• sugar – 100 g;
• onion – 500 g;
• salt – 100 g;
• carrot – 500

Step-by-step process:

1. Cut into portions of milk mushrooms. Boil in salted water.
2. Grate carrots. Chop onion and cabbage. Cut the tomatoes into cubes.
3. Pour oil into a saucepan. Place carrots with onions and tomatoes. Simmer for 40 minutes.
4. Throw in the cabbage. Salt, then sweeten. Cook 40 minutes.
5. Add mushrooms. Pour in the vinegar. Darken 10 minutes.
6. Transfer to sterile containers. Cork.

Tomatoes are chosen dense and ripe

Salad for the winter of mushrooms and vegetables

The salad comes out bright, tasty and surprisingly fragrant. It is served as a cold appetizer, as an addition to the main course, and also added to soups.

Required:

• cargo – 1,5 kg;
• vinegar 9% – 100 ml;
• onion – 500 g;
• vegetable oil – 300 ml;
• salt – 50 g;
• carrots – 700 g;
• Tomatoes – 1 kg;
• sugar – 150 g;
• bell pepper – 1 kg.

Step-by-step process:

1. Boil mushrooms. Cool and cut into portions.
2. Cut the tomatoes into medium slices. Send to a pan with oil. Simmer until soft.
3. Add pepper cubes, onion strips and grated carrots. Salt. Sweeten.
4. Mix with mushrooms. Simmer over low heat for half an hour.
5. Pour in the vinegar. Mix and immediately transfer to sterile containers. Cork.

Store food in a cool place

How to roll up a salad of mushrooms in liter jars for the winter

Mushroom salad is a great appetizer for any occasion. Cooking it is not difficult if you follow the exact proportions. For conservation use four jars of 1 liter.

Required:

• vegetable oil – 200 ml;
• salt – 40 g;
• zucchini – 3 kg;
• butter – 50 g;
• pepper – 3 g;
• Tomatoes – 1 kg;
• flour – 100 g;
• spice;
• fresh dill – 30 g;
• weight – 1 kg.

Step-by-step process:

1. Cut the skin off the zucchini. Remove seeds. Cut the pulp into slices. Roll in salted flour. Fry.
2. Boil the washed fruit bodies. Cool and cut. Fry in butter with spices.
3. Combine prepared foods in a saucepan.
4. Separately saute the tomatoes, cut into circles. Send to saucepan. Simmer for 20 minutes.
5. Salt. Sprinkle with spices. Transfer to clean containers.
6. Send blanks to a pot of warm water.
7. Sterilize for half an hour. Cork.

Only strong fresh specimens with no signs of rot are suitable.

Milk mushroom salad recipe for the winter without sterilization

When adding vegetables of different colors, the salad turns out not only tasty, but also bright. You can use exclusively milk mushrooms or any other forest fruits along with them.

Required:

• boiled milk mushrooms – 700 g;
• mustard in the grains;
• Bulgarian pepper – 500 g;
• garlic – 4 lobules;
• Bay leaf;
• cucumber – 500 g;
• zucchini – 500 g;
• fresh dill;
• boiled mushrooms – 300 g;
• black pepper (peas);
• onions – 500 g.

Marinade:

• sugar – 160 g;
• water – 1 l;
• vinegar 9% – 220 ml;
• salt – 90 of

Step-by-step process:

1. Cut fruiting bodies. Onions will be needed in thin half rings, cucumbers in slices, peppers in strips, zucchini in cubes. If the zucchini is ripe, then you need to cut off the dense peel.
2. Chop the garlic. Cubes should not be too small.
3. Pour water into a saucepan. Sweeten. Enter vinegar. Add mustard, salt, bay leaves and peppercorns. Boil for five minutes.
4. Add vegetables. Stir. Once the mixture boils, cook for five minutes.
5. Sprinkle with chopped dill. Mix.
6. Transfer to prepared containers. Drizzle oil on top. Cork.

A bright, rich dish will cheer you up.

Delicious salad for the winter of mushrooms with bell pepper

Peppers of any color are suitable for cooking. It tastes better with thick-walled fruits. The salad comes out hearty, rich and nutritious. Serve it with a side dish or with white bread.

Required:

• sunflower oil – 300 ml;
• carrots – 700 g;
• vinegar – 120 ml;
• onion – 500 g;
• sweet pepper – 1 kg;
• sugar – 150 g;
• cargo – 1,5 kg;
• salt – 50 of

Step-by-step process:

1. Rinse and cut the peeled forest fruits. To fill with water. Boil.
2. Warm up the pan. Lay out mushrooms. Fry for three minutes. Do not add oil.
3. Cut the pepper into strips, onion into half rings. Grate the orange vegetable. Use a large grater.
4. Pour hot oil into a large saucepan. Throw in the tomatoes. When they start up the juice, add the prepared ingredients. Salt and pepper.
5. Wait for the boil. Switch the cooking zone to minimum. Extinguish hour. Be sure to stir during the process, otherwise the workpiece will burn.
6. Pour in the vinegar. Interfere.
7. Fill sterile containers. Cork.

Straws should be the same thickness

How to make a mushroom salad with herbs for the winter

Fragrant salad is ideal for the daily menu. It is served with vegetables, boiled potatoes, cereals. Add to pies and soups.

Required:

• cargo – 2 kg;
• pepper – 20 peas;
• Tomatoes – 2 kg;
• sugar – 60 g;
• onion – 1 kg;
• dill – 30 g;
• carrots – 500 g;
• sunflower oil – 500 ml;
• salt – 60 g;
• parsley – 30 g;
• cabbage – 1 kg;
• vinegar – 70 ml.

Step-by-step process:

1. Cut the peeled mushrooms into portions. To fill with water. Salt and cook for 20 minutes. Take off the foam.
2. Chop vegetables. Sprinkle with herbs and spices. Add boiled crop. Simmer for 1,5 hours.
3. Sprinkle with chopped herbs. Cook 10 minutes. Pour in the vinegar. Stir.
4. Transfer to sterile jars. Cork.

For salad, take only fresh herbs.

Storage Rules

Canned milk mushrooms are stored in a cool room. The temperature should be +2°…+10°С. Well suited for this purpose basement and pantry. In winter, you can leave on the glazed balcony, wrapped in blankets.

If the conditions are met, it is necessary to use the salad until the next season. The maximum shelf life is 12 months.

Conclusion

Salad from mushrooms for the winter turns out to be tasty, vitamin and rich. It’s the perfect appetizer for any occasion, as well as a good addition to a family dinner. You can diversify the taste of the proposed recipes with your favorite spices or chili peppers.