Pickled mushrooms: recipes for the winter

Ryzhiki occupy a leading position in nutritional value of all tubular species. The protein in the fruiting body is not inferior in composition to the protein of animal origin. The mushroom is popular not only because of its taste, but also for its versatility in processing. Pickled, salted or pickled mushrooms do not lose their useful properties, they retain their shape well, bright color and taste and aroma characteristic of the species.

Secrets of cooking pickled mushrooms

For harvesting for the winter, only young specimens are taken. In overripe fruiting bodies, the protein begins to break down, releasing toxic compounds. Damaged also do not use. No matter how carefully the mushrooms are processed, the waste products of the larvae remain in the pulp, significantly reducing the value of the processed product. For the preparation of pickled mushrooms, specimens are chosen whose hat does not exceed 5 cm. They are collected in an ecologically clean area.

Use for blanks glass jars of any convenient size, enamelware or a wooden barrel. The mushrooms, fermented in an oak barrel, are distinguished by a pleasant tart woody smell. Pickled mushrooms become more elastic.

Before laying fruiting bodies, a wooden container is poured with warm water for 1-2 days. The material will be saturated with moisture, increase in size, which will prevent the barrel from leaking in the future. Before laying, any type of container is washed with a weak solution of baking soda and treated with boiling water.

Pickled saffron milk caps are delicious when the temperature is right. The recipe calls for the use of sourdough. The optimum temperature for fermentation is 15-20 ⁰C, in such an environment, lactic acid bacteria multiply well, and the process proceeds normally.

Recipes for cooking fermented rice for the winter

For any workpiece, raw materials are pre-prepared:

1. Fruiting bodies are cleaned of earth and remnants of grass or leaves.
2. At the base, the fruit leg is cut off by about 1,5-2 cm.
3. The film is removed from the cap, in young specimens it can be left.
4. The fruiting bodies are washed.
5. So that the remaining sand settles to the bottom, the mushrooms are soaked for 40 minutes.
6. Pour boiling water over, let the water drain.
7. Separate the caps from the legs. This is done during the salting process, because the mushrooms secrete milky juice, which quickly oxidizes and turns dark green.

In some recipes, mushrooms are boiled. This point is not fundamental, boiling does not affect the taste of pickled mushrooms and will not reduce the fermentation time either.

A simple recipe for pickled mushrooms

One of the fastest ways of processing with minimal material costs. The recipe is designed for 10 kg of raw materials, with a smaller or larger volume, the ingredients are changed in compliance with the proportion:

• salt – 350 g;
• sugar – 4 st. l .;
• whey – 0,5 l.

Spices are added as desired, you can use green dill or seeds, garlic. The recipe does not provide for a bay leaf, it is not combined with a fermented milk product, pickled mushrooms will acquire an unpleasant odor.

Sequence of work:

1. Raw materials are placed in the prepared container in layers.
2. Sprinkle each layer with salt.
3. Combine sugar and fermented milk product, stir until the crystals dissolve.
4. Pour into preparation.
5. The load is placed on top.

Harvest mushrooms for fermentation. A day later, the process is checked, mushrooms should let the juice go.

Foam patches form on the surface, and a sour smell comes from the workpiece. This means that fermentation has begun, and after 20 days the mushrooms will reach the desired condition.

Pickled mushrooms with horseradish root

Mushrooms prepared according to the recipe with horseradish are quite popular. Pickled mushrooms are not only a favorite homemade dish, they are on the menu of many elite restaurants and are in high demand. For preparation you will need:

• mushrooms – 10 kg;
• any fermented milk product – 0,5 l;
• medium-sized horseradish root – 2 pcs.;
• dill seeds – 200 g;
• salt – 350 g;
• garlic – 2-3 heads;
• blackcurrant leaves – 25 pcs.;
• sugar – 150

Preparation of pickled mushrooms:

1. Currant leaves are placed in a colander, doused with boiling water.
2. Peel the horseradish root, pass through a meat grinder. Horseradish juice causes irritation of the mucous membranes of the eyes and respiratory organs, so work is carried out in a well-ventilated area.
3. Garlic is cut into thin slices.
4. Lay mushrooms in a container in layers, sprinkle each layer with salt and spices, lay currant leaves on top.
5. Sugar is dissolved in whey or kefir, added to the workpiece.
6. A load is placed on top of the mushrooms.

After a few days, the level of water release by mushrooms is checked. If there is not enough liquid, boiled salted water is added so that the surface is completely covered. If there are no deviations from the proportions of the recipe, mushrooms under the weight of oppression give a sufficient amount of juice.

Pickled mushrooms with cabbage

A tasty, low-calorie dish – pickled mushrooms along with cabbage is recommended for people with obesity. The preparation is useful for digestion, contains a large amount of vitamins and microelements, the deficiency of which is especially noticeable in winter. Required components:

• mushrooms – 600 g;
• chopped cabbage – 2 kg;
• water – 0,5 l;
• dill (seeds) – 4 tsp;
• salt – 2 Art. l .;
• sugar – 1 st. l .;
• black pepper (peas) – 30 pcs.;
• medium-sized carrots – 2 pcs.

Cooking pickled mushrooms with cabbage:

1. Cabbage is shredded.
2. Carrots are grated or cut into small squares.
3. Ryzhik combined with vegetables.
4. Add spices, mix the mass.
5. Dissolve sugar and salt in warm water.
6. The workpiece is placed in a container, compacted.
7. Pour out the water.

After a day, the fermentation process will be noticeable on the surface of the foam, so that air comes out, the workpiece is pierced in several places. The readiness of pickled mushrooms with cabbage is determined by the color of the brine, when it becomes transparent, it means that the processing process is completed.

Terms of storage conditions

Containers with pickled mushrooms are lowered into the basement or placed in a room where the temperature does not exceed +50 ° C. At a higher rate, the fermentation process will resume and the product will deteriorate. Make sure that the fruiting bodies are in liquid, if necessary, add boiled salted water. If mold is found, it is removed, the mugs are washed and oppressed with saline. Subject to storage technology, pickled mushrooms will be suitable until the next season.

Conclusion

Pickled mushrooms are a low-calorie tasty product. For winter preparations, you can use a traditional simple recipe that requires minimal skills and material costs. Pickled mushrooms with horseradish or cabbage are especially popular.