Marinated mushrooms are one of the most delicious and nutritious among such snacks and are very popular with mushroom pickers or gourmets. Due to the delicacy of the base product, the billets are always delicious and appetizing.
How to pickle red?
Prepare marinated mushrooms for the winter can be a classic recipe, or by using more original and non-standard solutions. Each process of creating a delicacy has its own individuality and general rules.
- Ryzhiki must be processed on the first day after harvesting
- Mushroom mass is sorted out, getting rid of wormy or spoiled specimens.
- Rinse the mushrooms thoroughly, washing off particles of earth, sand, grass or leaves.
- Raw or boiled mushrooms are kept in a boiling marinade, they are laid out on sterile cans.
Marinated fast food mushrooms
The priority method of any procurement is always the versions with a minimum of labor and a decent final result. One of those is marinated pickles "Pyatiminutka". The minimum time of heat treatment will allow to keep the maximum of valuable properties and to receive a crunchy structure of mushrooms.
Ingredients:
- rozhiki - 2 kg;
- water - 2 cups;
- sugar - 8 teaspoons;
- salt - 4 teaspoons;
- garlic - 6 teeth;
- vinegar 6% - 200 ml;
- laurel - 5-7 pieces;
- pepper.
Preparation
- Boil water with salt, sugar, adding garlic, laurel and pepper.
- Stir in the marinade vinegar, pawns.
- After repeated boiling, cook the contents of the pan for 5 minutes.
- Lay the mushrooms with the marinade on the cans, cover with lids and put marinated mushrooms in the cold for storage.
How to pickle rozhiki for the winter hot way?
No less tasty are marinated mushrooms for the winter in a hot way. With this preparation, the billet can be stored until the next season, pleasing with its excellent characteristics of household members and guests. The composition of the spicy mix can be supplemented with garlic, cinnamon and other fragrant ingredients.
Ingredients:
- rozhiki - 2 kg;
- water - 1.5 cups;
- granulated sugar - 4 teaspoons;
- salt - 7 teaspoons;
- vinegar 9% - 7 tbsp. spoons;
- laurel - 5-7 pieces;
- pepper, oil.
Preparation
- Reds are placed in a container of water, brought to a boil.
- Add the remaining ingredients for the marinade, except for the oil, boil the mass for 15 minutes.
- Lay the marinated hot rozhikov on the banks, add to each oil, sterilize the containers for 10 minutes, cork, wrap.
How to pickle ginger in a cold way?
Marinated mushrooms in a cold way are less attractive in appearance, but a hundred times tastier and more useful than those prepared with the use of heat treatment. In the process of salting, the mushrooms acquire a dark brown, sometimes green color, which is the norm and does not affect other characteristics of the snack.
Ingredients:
- rozhiki - 2 kg;
- salt - 100 g;
- garlic - 4 teeth;
- laurel - 15-20 pieces;
- sweet pepper and currant leaves - 30 pcs.
Preparation
- The mushrooms are cleaned of contaminants. Preferably in this case, avoid contact with water or carefully dry the product before salting.
- In the container lay mushrooms, sprinkling the layers with salt, leaves, garlic and pepper.
- On top cover gauze gauze, load the cargo and stand at a temperature of 20 degrees 2 weeks.
- Lay out the redheads on the banks, cover up loosely and sent to the cold for storage.
Marinated crispy mushrooms - recipe for winter
Marinated pickles, the recipe of which will be described next, are surprisingly crispy due to the addition of root and horseradish leaves to the harvest. Effectively to enhance the crunch of mushrooms, mistresses also use oak leaves, which need to be scalded with boiling water, then add to the bottom of each jar.
Ingredients:
- rozhiki - 2 kg;
- water - 3 cups;
- sugar - 1,5 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- vinegar 9% - 65 ml;
- laurel - 4 pieces;
- pea pepper, horseradish and leaves.
Preparation
- Rozhiki poured water, placed on the stove and cooked for 10 minutes.
- Add salt and sugar, throw fried horseradish root, pepper, laurel, boil for 5 minutes.
- Stir the vinegar and after 5 minutes of boiling lay the mushrooms on the banks, on the bottom of which lay the leaves.
- Sterilize pickled crispy redheads for 15 minutes, cork, wrap.
How to pickle gingerbread with citric acid?
Those who do not like the taste of vinegar in the preparations, it is more expedient to harvest marinated mushrooms with citric acid, which will give the dish the necessary sourness and ensure proper preservation of the snack. For flavor, you can add dill umbrellas to the marinade, and extra grain of mustard seed will add to the dish.
Ingredients:
- rozhiki - 2 kg;
- water - 4 cups;
- sugar - 1,5 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- citric acid - 0.5 tsp;
- laurel and garlic teeth - 4 pcs .;
- mustard seeds - 1 teaspoon;
- pea peppers, dill umbrellas.
Preparation
- Boil the rozhiki 10 minutes, pour into a sieve, allow to drain.
- From the water, salt, sugar and umbrellas of dill cook marinade, insist it for 20 minutes.
- Put mushrooms in a boiling brine, pepper, laurel, garlic, mustard grains and citric acid.
- Boil a mass of 5 minutes and cork delicious marinated mushrooms for the winter in a sterile container, insulated until cooling.
Marinated mushrooms with butter
A special rich taste and aroma acquire marinated mushrooms in cans, prepared with the addition of fragrant vegetable oil. The latter will not only enhance the fragrance of spices and impregnation of mushrooms, but will also contribute to a more reliable storage of delicacies without unpleasant surprises.
Ingredients:
- rozhiki - 1,5 kg;
- water - 1 l;
- sugar - 40 g;
- salt - 1-1.5 tbsp. a spoon;
- vinegar - 100 ml;
- unrefined oil - 100 ml;
- garlic teeth and cloves - 7 pcs .;
- pea pepper, laurel.
Preparation
- Boil the mushrooms in salted water for 15 minutes, allow to drain.
- Prepare marinade, boiling water with salt, sugar and spices 5 minutes.
- Add the vinegar and oil, warm the mixture for a couple of minutes.
- In the banks lay mushrooms, alternating with chopped garlic, pour marinade.
- Sterilize the containers for 15 minutes, cap, wrap.
Marinated mushrooms - recipe with vinegar
The next version for fans of mushrooms with a pronounced sourish. The following simple recipe for pickled gingerbreads is performed with an impressive portion of vinegar. A special taste of the snack in this case will give the juniper berries and added to the cans chopped onions.
Ingredients:
- rozhiki - 2 kg;
- onion - 2 pieces;
- mustard seeds - 2 tbsp. spoons;
- water - 1 l;
- granulated sugar - 3 tbsp. spoons;
- salt - 2 tbsp. spoons and 2 teaspoons;
- vinegar - 400 ml;
- berries of juniper - 1 tbsp. a spoon;
- mustard in beans - 2 tbsp. spoons;
- pea pepper, laurel.
Preparation
- From water, juniper, spices, sugar and 2 teaspoons of salt, boil the marinade for 15 minutes, pour in the vinegar, boil for 2 minutes.
- Rozhiki poured water to full coverage, adding 2 tbsp. spoon of salt, leave for 20 minutes, washed.
- Fold mushrooms in cans with onion and mustard seeds, pour marinade.
- Sterilize the marinated mushrooms with vinegar for 30 minutes, cork, wrap.
Marinated mushrooms with sugar
Cooked marinated mushrooms at home on the following recipe will please a pleasant sweetish mild taste with moderate piquancy. The preservative component in this case is acetic essence, which must be added to the marinade with mushrooms 5 minutes before the end of cooking.
Ingredients:
- rozhiki - 2 kg;
- mustard seeds - 1 teaspoon;
- water - 1 l;
- sugar - 3 tbsp. spoons;
- salt - 1 tbsp. a spoon;
- acetic essence 70% - 1 tbsp. a spoon;
- sweet pepper - 10 pcs .;
- laurel - 3 pcs.
Preparation
- Reds boil for 10 minutes, put into a marinade, boiled from water, salt, sugar and spices.
- Cook mushrooms for 10 minutes, pour in the acetic acid.
- After 5 minutes, the mass is spread over sterile cans, sterilized for 15 minutes, sealed, wrapped.
Marinated mushrooms in tomato sauce
Unbelievably delicious and mouth-watering pickled mushrooms in tomato stuffing will become a universal home preparation, which can be served independently, added to salad, used to make pizza, other pastries, all kinds of soups, stews, other second courses. If desired, garlic and cloves can be added to the sauce.
Ingredients:
- rozhiki - 1,5 kg;
- tomato sauce and water - 1 glass;
- vegetable oil - 200 ml;
- onion - 0,5 kg;
- sugar - 1 tbsp. a spoon;
- salt - to taste;
- sweet pepper - 10 pcs .;
- laurel - 2-3 pcs.
Preparation
- Boil the mushrooms for 5 minutes, allow to drain.
- Boil water with salt, sugar, spices, lay mushrooms, cook for 20 minutes.
- Add the sauce, butter and chopped onions, add salt to taste, stew for 30-40 minutes.
- Arrange the pickled rozhiki in a sterile container, cork, wrap.
Red mushrooms in their own juice
Marinated mushrooms without vinegar in their own juice acquire a surprisingly rich taste, the degree of piquancy which can be adjusted by adding all kinds of spices and seasonings. Appetizing color of mushrooms will help to keep citric acid, which in this case is also a preservative.
Ingredients:
- rozhiki - 2 kg;
- water - 0.5 cup;
- citric acid - 1 teaspoon;
- salt - 1.5 tbsp. spoons;
- sweet pepper - 10 pcs .;
- laurel - 4 pcs.
Preparation
- Rozhiki pawn in a saucepan.
- In a small amount of water, salt and citric acid are dissolved, poured into mushrooms.
- Add spices, spices, stew mushrooms for 20 minutes, spread out on cans.
- The preform is sterilized for 20 minutes, capped, wrapped.
Marinated mushrooms with garlic
Tasty marinated mushrooms with a rich piquant flavor can be cooked by adding an impressive portion of garlic to the marinade at the end of cooking. Lovers of ostriches can put directly in the cans of a ring of chili peppers, and fans of brightly-flavored preparations of cloves, cinnamon and other spices of their choice.
Ingredients:
- rozhiki - 2 kg;
- garlic - 2 heads;
- water - 0,5 l;
- vinegar - 5 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons;
- fragrant and black pepper - 10 pcs .;
- laurel - 3 pcs.
Preparation
- Boil the mushrooms, let them drain.
- Boil the water with salt and sugar, adding spices.
- Mortgaged, cook for 10 minutes, add vinegar and garlic.
- After 5 minutes, lay out the mass of the containers, cork, wrap.
How to pickle fish and freckles?
Having a striking external resemblance to the red-tailed wavelets, they have completely different characteristics and require an individual approach for marinating. Mushrooms must be pre-soaked for a couple of days, changing the water periodically, then boil until it sinks to the bottom. If during the time that the wavelets were collected, the mushrooms can be marinated together.
Ingredients:
- rozhiki and freckles - 1,5 kg each;
- water - 1 l;
- garlic - 1,5-2 heads;
- grain mustard - 2 teaspoons;
- dill umbrellas - 4 pieces;
- sugar - 6 teaspoons;
- salt - 2 tbsp. spoons;
- apple vinegar - 100 ml.
Preparation
- Pre-soaked and boiled wavelets and prepared red fish are laid in marinade from water, salt and sugar, cook for 10 minutes, pour vinegar.
- Fold the mushrooms in the jars with garlic, dill and mustard seeds, sterilize for 30 minutes.
- Seal the pickled mushrooms and freckles, wrap them until they cool down.