Ryzhiki in their own juice: recipes for the winter

It is believed that canning mushrooms takes a lot of time and effort. The task can be greatly simplified by preparing mushrooms in their own juice. There are many recipes that allow you to quickly prepare the product and preserve its beneficial properties as much as possible.

Ryzhiks are well suited for preparations for the winter: they are salted, pickled, frozen, dried, fermented, and even fried. However, salting mushrooms in their own juice remains one of the most popular.

In order for the blanks to be stored for a long time, it is necessary to know the basic rules for primary processing and further actions, taking into account the characteristics of the recipes.

How to cook mushrooms in your own juice

This type of mushroom does not require time and effort to prepare, since the fruiting bodies do not need to be soaked or washed off with mucus. But before salting mushrooms in their own juice, it is necessary to carry out preparation, including the following steps:

• mushrooms are carefully sorted and specimens that have signs of damage or decay are removed;
• cut off the legs, which are most often not used for pickling or salting, cut into several parts if their size is large;
• the folds of the fruiting bodies are washed well under running cold water.

Then they cook according to the chosen recipe, using hot or cold pickling.

For blanks, small-volume jars are used so that after opening the product is not stored open for more than 3-4 days.

Cooking lasts about 25 minutes, otherwise the characteristic taste, aroma, and elasticity of the fruiting bodies may be lost.

Recipes of mushrooms and rice in their own juice

There are two ways to pickle – cold and hot. The first involves adding vinegar to jars, while the second involves boiling mushrooms with it. Both a 9% solution and an essence are used, the amount of which must be adjusted depending on the required concentration.

The most popular recipes are:

• classical;
• with vegetable oil;
• greens;
• onions;
• barbaris;
• fuck.

Primary pickling is completed in a week. But to get a brighter taste and aroma, you should wait about a month.

The classic recipe for pickled mushrooms in their own juice

To prepare the blank according to the classic recipe, you will need the ingredients:

• mushrooms – 2 kg;
• salt – 2 tsp;
• water – 1;
• citric acid – 0,5 tsp;
• allspice – to taste.

The mushrooms must be cleaned and washed. To get more tender mushrooms, it is important to lower them for several minutes in salted boiling water and drain the liquid. To prepare the marinade, you will need to add salt, citric acid to the water and boil over low heat for 20 minutes. Instead of acid, vinegar can be added to the already cooled marinade so that all fruit bodies are poured over, pepper is added and boiled for 15 minutes. Pack in a sterile container and seal.

After a month, the workpiece can be served on the table by adding oil, herbs or pre-frying the product.

Salted mushrooms in their own juice

To pickle mushrooms in their own juice, you must first clean them of debris with a cloth (you can not wash with water) and put them in a tub, enamel or glassware. It is customary to intersperse the layers with spices – horseradish leaves, cherries, currants, garlic cloves. On top of all layers, it is required to lay a bag of coarse salt, evenly distributing it over the entire surface. Set a circle with oppression on it.

In the process of salting, the fruiting bodies begin to secrete their own juice, which will cover the mushrooms. Excess liquid is removed with a clean spoon. After storage in a cool place for two months, the dish can be served at the table.

Redheads in their own juice for the winter with vegetable oil

You can get an excellent semi-finished product for side dishes, sauces and other dishes if you make mushrooms in your own juice with the addition of vegetable oil. For this you need:

1. Peel and rinse with cold water 2 kg of mushrooms.
2. Boil them over medium heat for about 20 minutes, constantly removing the foam.
3. Drain the water.
4. Add 100 g of vegetable oil.
5. Simmer over low heat for about 10 minutes.
6. Salt, add 50 ml of vinegar (9%) and season with bay leaves (4 pcs.).
7. Prepare glass jars by sterilizing them.
8. Arrange the mushrooms along with the allocated juice in jars.
9. Sterilize jars in hot water for another 30 minutes.
10. Close lids.
11. After cooling, transfer to a cool place for storage.

Ryzhik with onion in own juice

This recipe uses onions for the marinade. As ingredients you should take:

• mushrooms – 2 kg;
• onion – 4 heads;
• dill – 3 branches;
• blackcurrant (leaves) – 5 pcs.;
• salt – 2 Art. l .;
• horseradish leaves – 2 pcs.;
• sugar – 1 st. l .;
• garlic – 4 lobules;
• vinegar (9%) – 8 tbsp. l.

It is best to pickle mushrooms in their own juice in a pressure cooker. For this you need:

1. Put its bottom with horseradish leaves, currants and dill.
2. Peel the fruit bodies, wash, cut into small pieces and lay on a pillow of spices.
3. Top mushrooms with salt, garlic, sugar, and onion, cut into rings.
4. Add vinegar, mix everything and put on the stove.
5. Boil for half an hour.
6. Open the pressure cooker and put the product into jars, removing the greens.
7. Close the jars with lids, turn over and wait until they are completely cool.
8. Store blanks in a cool place.

Pickled mushrooms in their own juice for the winter with horseradish

You can get crispy mushrooms by marinating them in your own juice with horseradish.

To enhance the effect, experienced housewives recommend adding oak leaves scalded with boiling water to the bottom of the jar. To prepare a blank for the winter, you need:

1. Pour 2 kg of fruiting bodies with water, bring to a boil and cook for about 10 minutes.
2. Add allspice, grated horseradish root, bay leaf to the pan and boil over medium heat for 10 minutes.
3. Pour in 9% vinegar (65 ml) and continue cooking for another 5 minutes.
4. Line the bottom of the jars with oak leaves.
5. Arrange mushrooms in jars and sterilize them for 15 minutes.
6. Close the lids and after complete cooling, transfer to a cold place for storage.

Salting mushrooms in their own juice with barberry

An original snack can be obtained by pickling mushrooms along with barberry fruits. For cooking you need:

• mushrooms – 2 kg;
• salt – 2 Art. l .;
• barberry fruits – 1 tbsp. l.;
• bay leaf – 4 pcs .;
• black pepper and allspice – 4 pcs.

Method of preparation:

1. Lay clean mushrooms in enameled dishes in layers, sprinkling them with salt, pepper, barberry.
2. Place bay leaves, gauze, circle and oppression on top.
3. Place the container in a cold place for several hours.
4. Arrange mushrooms in banks.
5. Close the lids and transfer to the basement or cellar.
6. The product will be ready for use in a month.

Spicy mushrooms in their own juice

You can cook a fragrant mushroom marinade in your own juice in a hot way using the ingredients:

• fruit bodies – 2 kg;
• table vinegar (9%) – 250 ml;
• garlic cloves – 40 g;
• sand sugar – 100 g;
• hot chili pepper – 10 g;
• salt – 100 g;
• dill umbrellas – 2 pcs.;
• bay leaf – 6 pcs .;
• tarragon – 1 sprig;
• cloves – 20 pcs.;
• cherry leaves – 5 pcs.;
• allspice – 20 pc.;
• currant leaves – 4 pcs.;
• water – 2 l.

Method of preparation:

1. Rinse fruit bodies thoroughly under running water.
2. Cut large specimens into several pieces.
3. Boil water and dip the mushrooms into it.
4. Boil 5 min.
5. Throw on a sieve and rinse again.
6. Pour 2 liters of water into a separate container and put pepper, bay leaf, cloves, sugar, salt and boiled mushrooms in it.
7. Boil over low heat for 20 minutes, add vinegar at the end.
8. Put cherry, currant, tarragon, dill leaves on the bottom in prepared jars, and mushrooms on top.
9. Pour in the marinade, close the lids and set aside.
10. Store in refrigerator.

Terms and conditions of storage

One of the most important conditions for the long-term preservation of pickles and marinades is the correct sterilization of used jars and lids. There are several options for the procedure:

• in the oven;
• using steam or boiling water;
• in the microwave.

The lids are sterilized by immersing in boiling water.

It is necessary to store blanks in a cool, dark place. The optimum temperature is from 0 ⁰From to 2 ⁰C: at higher thermometer readings, mushrooms can turn sour, at negative temperatures, they can freeze and lose their taste characteristics.

It should be checked whether the fruiting bodies are covered with brine, and in case of shortage, top up (50 g of salt per 1 liter of water). If mold appears on gauze or oppression, rinse them.

The duration of storage of blanks in a refrigerator or cellar is no more than a year.

Conclusion

One of the best mushroom dishes is mushrooms in their own juice. There are many cooking options, among which everyone can find a recipe that suits their preferences. Hot and cold ways equally well set off the taste and aroma of one of the best mushrooms.

By following the rules of preparation and processing, you can get preparations for the winter that can become first courses, appetizers, salad bases.