Ryzhiki for the winter: recipes for cooking at home with photos and videos

Ryzhiki are considered one of the most common types of mushrooms, but many mistakenly underestimate their usefulness, do not know how tasty preparations can be. There are many options for preparing dishes with this ingredient, so it is recommended to find out in advance about the benefits of the product, which recipes are the most popular, and what are the features of cooking mushrooms for the winter.

Composition and useful properties

Mushrooms got their name due to their appearance in the form of a bright red color. This color is given by beta-keratin, which, when ingested, turns into vitamin A. A similar element is necessary for the normal functioning of the organs of vision.

The presence in the composition of a large number of vitamins, mineral s alts, ash substances, saccharides favorably affects the state of the human body. When eaten, the structure of hair, nails, and skin improves. Camelina contains lactrioviolin, which is a unique antibiotic of natural origin and is able to suppress the vital activity of bacteria.

Due to the presence of this effect, mushrooms are often used in traditional medicine recipes for the treatment of inflammatory diseases, including tuberculosis.

The advantage of mushrooms over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they are equal to meat. At the same time, the product has a high energy value, according to this criterion it exceeds the indicators of beef, chicken meat and eggs.

Clean and soak the mushrooms

Today there are a huge number of recipes with mushrooms. They can be boiled, fried, stewed, s alted, consumed with sour cream or fresh with s alt. To get a delicious dish, it is important to properly clean and process the mushrooms. They can be soaked, but experienced connoisseurs of mushrooms say that this can not be done. In practice, the difficulty lies in washing the mushrooms thoroughly, and soaking in water for 1 hour makes this process easier.

How to prepare raw materials:

saffron mushrooms are carefully sorted out - they are highly susceptible to the invasion of worms, so this must be done quickly;
raw materials are placed in a colander and washed thoroughly, completely getting rid of forest debris;
raw materials are laid out on a flat surface, preferably with hats down, and left to dry.

Next, you need to decide on the method of preparation. Most recipes involve heat treatment of mushrooms. When using the s alting method, it is better to choose small-sized mushrooms.

Preparing mushrooms for the winter

At home, there is a wide variety of ways to cook mushrooms, they can act as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:

canning;
s alting;
fermentation.

The method of preparation of preparations for the winter is influenced by taste preferences and sizes of mushrooms. Small mushrooms are often s alted and fermented, larger representatives are used for preservation and frying. When working, it is important to adhere to the following recommendations:

edible mushrooms have a bright orange color of the cap, at the break they show a carrot color and a pleasant aroma; a specific unpleasant odor and the appearance of a white liquid indicate the unsuitability of the material;
saffron mushrooms do not like a lot of spices, it is enough to use a couple of peppercorns, bay leaves, s alting requires 50 grams of s alt per 1 kilogram of raw material;
when mold appears on the surface, it can be removed with gauze pre-moistened in a s alt solution.

Caffeine can be used in combination with other products or as a main ingredient.

Hot pickled

Many people prefer to pickle mushrooms, as the bitterness characteristic of s alted and pickled mushrooms disappears.The advantage of this method is that the finished product can be used as an independent dish, in salads, fillings for pies. The amount of the main ingredients is determined depending on the volume of raw materials. To marinate 1 kilogram of mushrooms you will need:

water - ¾ cup;
s alt - 1 teaspoon;
peppercorns - 4 pieces;
vinegar 6% - 0.5 cup.

In order to pickle mushrooms, do the following:

saffron mushrooms are poured with boiling water in a colander and cooled;
marinade is prepared from water, s alt, pepper;
raw materials are boiled in solution for 25 minutes;
add vinegar to the pot;
cook the mixture for 15 minutes;
packed into banks.

The marinade must completely cover the mushrooms, otherwise they will begin to be affected by mold. After cooling, the blanks are placed in a refrigerator or a dark cellar.

Seasoned canning

The traditional classic recipe uses only s alt. Seasoned preservation involves a long cooking period, but its advantage is the unique taste of mushrooms, which are crispy and fragrant. Use the following ingredients:

saffron mushrooms - 3 kilograms;
s alt - 150 grams;
leaves of oak, currant or cherry;
dill - 1 bunch;
cloves - 3 pieces;
bay leaf - 3 pieces;
black pepper - 15 pieces.

Leaves of plants are scalded with boiling water. The raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Each new level is sprinkled with spices. Leaves are placed on top of the top layer. The container is placed under oppression and removed for 25 days in a cold place. After 5 days, a lot of juice should stand out, if this does not happen, then boiled s alt water is added.

The liquid should always cover the surface of the mushrooms.

S alted mushrooms without sterilization

Small mushrooms are enough to sprinkle with a little s alt for 1.5 hours to get a delicious cold snack. With this method, they are carefully sprinkled with fine s alt and put in the refrigerator for 48 hours, stirring occasionally.

You can cook s alted mushrooms without sterilization using 2 main methods. The first does not involve boiling, and the product is simply covered with s alt, the second requires preliminary heat treatment.In the option without sterilization and cooking mushrooms, perform the following actions:

processed mushrooms boiled for 5 minutes;
raw materials are placed in a colander to drain water;
spread mushrooms in a container in even layers, sprinkle each layer with s alt, add bay leaf, chopped garlic, pepper;
oppression is placed on top of the mushrooms, the workpiece is put in the refrigerator or underground for 45 days.

Calculation of s alt is carried out so that 1 kilogram of raw materials accounted for 50 grams of s alt. Cans of water are used to reinforce the weight of oppression.

Dry s alting recipe

Mushrooms prepared for s alting are laid out in containers, alternating a layer of mushrooms no more than 7 centimeters with s alt, the amount of which should be 50 grams per kilogram of raw materials. An oppression is placed on top of the filled container, after 24 hours the product will begin to release juice.The finished treat will be ready in 30 days.

Sauerkraut mushrooms

Only mushroom caps are used for the recipe, which should hold their shape and not be too big. This option for processing camelina, compared to the s alting method, is considered more useful, since the lactic acid released during the process contributes to better absorption of the product.

The process looks like this:

caps are placed in a colander and poured with boiling water;
pouring solution is prepared from water, sugar, s alt and whey;
raw materials are laid out in a container and poured with a whey mixture;
the product is placed under oppression, the liquid should completely cover the hats.

The dish is ready to eat after 2-3 weeks.

Cold preservation recipe

The cold method allows you to fully preserve the beneficial properties of the product. The recipe will require s alt and mushrooms in the proportion of 50 grams per 1 kilogram, dill and garlic can be added if desired. Mushrooms are laid out in layers with hats down, each new one is sprinkled with s alt. From above, the container is covered with horseradish leaves, which prevents the workpiece from molding.

After 7 days, the workpiece is checked, transferred to jars, pouring them with the secreted juice. If necessary, fill the containers to the level of the neck with saline.

Hot pickling

Delicious and quick, you can cook mushrooms for the winter using the hot s alting method. For 1 kilogram of raw materials you will need:

s alt - 7 grams;
water - 150 milliliters;
citric acid - 1.5 grams.

Marinade is prepared from the listed ingredients. In parallel, the jars are sterilized by any of the possible methods. When using soda, it is important to ensure that no residue remains on the inside of the container.

The mushrooms are dipped into the boiling marinade for 15 minutes, then they are laid out in dry jars. Mushrooms are poured with boiling marinade and covered with lids. The jars are removed to a place of permanent storage only after they have completely cooled down.

With vegetables and rice in jars

This recipe allows you to get a product that is very convenient for use in field conditions, and also makes it possible, if necessary, to quickly prepare a treat for guests. For this you will need:

mushrooms - 1 kilo;
tomatoes - 2 kilograms;
onions, carrots, sweet peppers - 1 kilogram each;
rice - 1 kilo;
sunflower oil - 400 milliliters;
s alt, pepper - to taste.

Step by step instructions:

carrots are rubbed on a coarse grater and put into a pan in hot oil;
fry for 10 minutes;
add chopped onion and pepper, fry for another 10 minutes;
add pieces of mushrooms, tomatoes and half-cooked rice;
the mixture is simmered until the rice is cooked, at which point s alt and black pepper are added.

Jars with the product are sterilized for 20 minutes and after cooling they are put into the cellar.

Recipe for fried mushrooms for the winter

Fried mushrooms are versatile, they can be eaten cold and warm, used for soups and as a side dish, used as a filling in baking. For the recipe you will need:

mushrooms - 2 kilograms;
turnip onion - 4 pieces;
bell pepper - 1 kilogram;
tomato paste - 3 tablespoons
water - 100 milliliters;
vinegar 9% - 1 tablespoon;
vegetable oil;
s alt, sugar and pepper to taste.

Onions in the form of rings and chopped mushrooms are fried in oil in a pan. The temperature regime is chosen average, it is required to achieve complete evaporation of moisture. Separately stewed peppers are added to the main mass, and the mixture is kept on fire for 30 minutes, constantly stirring. A couple of minutes before the end of the process, s alt, pepper, bay leaf and vinegar are introduced.The resulting product is distributed in sterilized jars, put for 30 minutes to boil in water, covered with lids.

After rolling, the containers are removed to cool under the covers.

When mushrooms are ready to eat

Cooking time directly depends on the chosen method. When using the express method, the finished product is obtained in 2-4 hours. When s alting or canning, the average period varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period will be.

How to store the finished product

Canned mushrooms in glass jars can be stored in the refrigerator or in the cellar. The optimum temperature is from 2 to 4 C, a decrease in the indicator below 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C^{acidification and bacteria growth will begin, which will cause spoilage of the product.}

Marinated mushrooms can be stored in the refrigerator at a temperature of 8-10 C^{for at least 40 days. At the first sign of cloudiness or the appearance of mold, the brine is drained and poured over again cooked. Pickled mushrooms are not subject to long-term storage, so they are recommended to be consumed within a week after being ready. To extend the term, they need to be sterilized.}

When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If the liquid is insufficient, it is added using s alted water for this. If there are suspicions that the process of spoiling the workpiece has begun, then the mushrooms can be re-boiled, hot-processed or processed into caviar.