Redheads for the winter: cooking recipes with step by step photos

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

Features of harvesting saffron mushrooms for the winter

Perhaps, it is mushrooms that can, if desired, be cooked for the winter by all methods existing in nature, 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 do not need it at all if they grow in clean pine forests. There are recipes for preparing mushrooms for the winter using the method of dry cold pickling, when the mushrooms do not even need to be washed with water. It is enough just to lightly wipe their hats 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 mushrooms 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 mushrooms for the winter in a variety of ways.

Cooking:

• 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 seamings for the winter can be used both as ready-made dishes and as auxiliary components for the preparation of other dishes: toppings for all kinds of pastries, salads, side dishes.

Recipes for preparing rice for the winter

Next, all the main methods of cooking mushrooms for the winter with the most delicious recipes will be described in detail.

Marinated mushrooms for the winter

Pickled mushrooms are one of the most sought-after snacks, 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 will be required. After all, mushrooms are so tasty mushrooms in themselves that too many spices should not be added to the blanks with them.

You need:

• 2 kg of rice;
• 700 ml of water;
• 1 st. l. salt (no slide);
• 1 st. l. sugar (with a slide);
• ½ tsp ground black pepper;
• 60 ml 9% vinegar;
• 3 bay leaf.

Preparation:

1. Fresh peeled and washed mushrooms are poured with cold water and heated over moderate heat until boiling.
2. Cook for about 10 minutes, be sure to remove the emerging foam.
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. Mushrooms are laid out in sterile jars, poured with boiling marinade and corked with tight nylon lids.
   Attention! If the process of harvesting mushrooms is completed at this point, then the mushrooms can only be stored in the refrigerator.

6. For long-term storage in a conventional pantry, further sterilization is necessary.
7. To do this, containers with mushrooms are placed in hot water, brought to a boil and half-liter jars are sterilized for 20 minutes and liter jars for 30 minutes.
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. The following is one of the most delicious recipes when mushrooms are salted for the winter in a cold way.

Most often, when salting mushrooms, 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 harvesting is to get crispy mushrooms for the winter, then you need to add fresh oak leaves, cherries, black currants or horseradish.

You need:

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

Preparation:

1. Mushrooms are cleaned of debris adhering to them in the forest, cut off the lower part of the legs 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 the leaves of cherries and currants, then dry them slightly.
3. In a sterile glass jar, a certain amount of leaves is placed on the bottom, 1 tbsp. l. salt and put 10 peppercorns. Lay a layer of mushrooms so that the hats look down and the legs look up.
4. Salt and pepper are again poured and mushrooms are laid until the jar is completely filled.
5. They cover it 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, it is necessary to check the jars with pickled mushrooms so that 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 thoroughly rinsed 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 occurring in both ways of harvesting mushrooms 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 remarkably absorbed by the human body. The positive properties of salted and pickled mushrooms are complemented by the fact that in both cases mushrooms are harvested for the winter without the use of vinegar.

You need:

• 1500 g of mushrooms;
• Xnumx 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 and 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 based on the fact that 1 g of salt is added to 100 liter of water.
   Comment! The amount of the above ingredients may require from one to two liters of brine cooked and cooled to room temperature.

2. The cabbage is peeled from the upper leaves, chopped and laid out in brine for a quarter of an hour.
3. Then the liquid is poured into a separate container, and the cabbage is left for a while in the pan.
4. 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 be freed from excess liquid in a colander.
6. Carrots are peeled, rubbed on a coarse grater and mixed with cabbage.
7. Mushrooms and cabbage with carrots are laid out in sterile jars in layers, sprinkling each layer with cumin.
8. Pour the remaining brine so that it completely covers the vegetables with mushrooms.
9. Keep from 12 to 24 hours at room temperature, and then take out to a dark and cold place for at least a week.
10. Several times a day, with a sharp wooden stick, they pierce the entire workpiece to the very bottom so that the resulting gases have the opportunity to go outside, and the snack would not turn out bitter.
11. After a week, when the brine becomes completely transparent, pickled mushrooms with cabbage are ready to eat.

Winter rice salad

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

You need:

• 2 kg of fresh rice;
• 1 kg of tomatoes;
• 1 kg of bell peppers;
• 500 g carrots;
• 500 g of onions;
• 5 Art. liter. sugar;
• 4 tbsp. l. topless salt;
• 300 ml of vegetable oil;
• 70 ml of 9% table vinegar.

Preparation:

1. Mushrooms are sorted, washed, cut into slices.
2. Boil for a quarter of an hour, put in a colander to drain water.
3. In a heated frying pan, fry in vegetable oil until golden brown and spread in a separate deep bowl.
4. Peel onions and carrots, chop onions in half rings, grate carrots.
5. Shredded vegetables are fried until golden brown and mixed with mushrooms.
6. Tomatoes are washed and cut into slices.
7. Bulgarian pepper is cleaned from seed chambers, cut into strips.
8. Tomatoes, peppers are placed in a deep saucepan with thick walls, about 100 ml of vegetable oil are poured.
9. Add sugar, salt, vinegar, stir and simmer for 30-40 minutes over low heat.
10. A mixture of mushrooms, onions and carrots is introduced, the remaining vegetable oil is poured in, mixed and simmered for the same amount of time.
11. Distribute in small sterile glass jars, with a capacity of not more than 0,5 l, hermetically cork and leave to cool in a wrapped form.

Fried mushrooms for the winter

As you know, tastes do not argue. 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 need:

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

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

Preparation:

1. Mushrooms are cut into slices, spread on a dry frying pan and fried until the liquid has completely evaporated.

   

2. After that, melted butter or vegetable oil is added.
3. The onion is peeled, cut into thin half rings and added to the pan. All mix well, salt and pepper to taste, cover with a lid and fry for about half an hour on a not very intense fire.

   

4. The hot mushroom mass is distributed over small sterile jars, poured with the oil remaining in the pan.
   Important! If there is not enough oil to form a layer at least 10 mm thick in each jar, then it is necessary to heat a new portion of oil in a frying pan and pour the contents of the jars with it.

5. Close with tight plastic lids and cool.

In this form, the mushroom preparation can be stored in the refrigerator or in the cellar. If it is supposed to store fried mushrooms in the pantry, then the jars must be additionally sterilized in salted water for 40-60 minutes.

cooking tips

In order for the preparation of mushrooms for future use to maintain a dense elastic consistency of mushrooms, experienced chefs advise washing them in ice water, to which 1 tsp is added. vinegar per liter.

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

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

Under plastic covers, mushroom stocks can only be stored in a 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

Ryzhik 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.