How to salt red tulips for the winter in cans in cold, dry and hot way. Marinated mushrooms for winter - a recipe with a photo

September is traditionally considered the month of mushroom billets. Satisfied "hunters" now and then bring home full buns of harvest, and after - reflect on the ideal way to bring it to the winter table. And the types of blanks, meanwhile, a lot of things: dried mushrooms, frozen, pickled, roasted, salted ... The latter option will be considered in more detail and we learn exactly how to salt rozhiki cold and hot way, in jars with brine, etc.

In what way to salt the fishes for the winter - several types of brine

Undoubtedly, the most pleasant process in harvesting red goblets for the winter is to trek after them into the forest thicket. Active pastime with a lot of positive emotions can not help but like. But then follows a long and monotonous stage of sorting, cleaning and cleaning the collected treasures. If you managed to collect only the redheads, consider it luck. But if in your basket several species of mushrooms are collected, their distribution by sorts will take some more time. Since the old specimens become bitter and friable after pickling, they should be left for re-frying. For pickling, choose only young and strong fungi. Clear them of dirt and leaves, rinse the depressions of the hats. Red-haired do not contain a large amount of milky juice, and therefore do not need soaking. It remains to decide what to salt them for the winter. Today, three main methods are popular, in which it is possible to pickle the fishes:

dry - systematic spillage of rowing layers with salt and spices with further holding the mass under the press;
hot - frying mushrooms in a brine and then rolling into jars;
cold - pouring fish with spicy saline solution without heat treatment.

Why salted rozhikov for winter is better - decide on your own, after checking all the popular methods. In addition, there are not many mushroom blanks!

How to salt rozhikov hot way for the winter in cans: a recipe with a photo

Salted rozhiki - a useful and tasty snack, often helping the owners in the severe winter times and the difficult period of Lent. With their regular use, metabolism is accelerated and the eyes and condition of hair and skin improve. To salivate rozhikov hot way in the banks for the winter does not necessarily have special skills. A simple step-by-step instruction with a photo is enough to avoid typical mistakes.

Ingredients for the hot salting recipe

young redheads - 1 kg
salt of stone - 7 g
drinking water - 150 ml
citric acid - 1.5 g

Step-by-step recipe instruction how to pick up redheads for winter

Remove fresh mushrooms from debris, rinse and dry.
Water with salt and citric acid, boil, put the prepared rozhiki in the brine.
Cook the mushrooms in the salted liquid for 15-20 minutes after boiling. Transfer hot into jars. Fill with filtered brine.
Roll the container with sterile metal covers. Turn the jars to the top of the bottom. After 2 weeks, you can try the mushrooms.

How to salt red mushrooms for the winter in cans in a dry way, a recipe

Pickling redheads in a dry way is an entertaining process, coupled with a mass of nuances. For example, the amount of rock salt, which is used according to the prescription, directly depends on the potential storage of salted mushrooms. And the presence or absence of greenery and spices can radically change the taste of the future royal appetizer for the winter. As you can see, even within the framework of one method of salting, it is possible to distinguish many variations of the prepared dish.

Ingredients for the recipe for dry winter pickling

mushrooms redheads - 1 bucket
salt - 1.5 tbsp
fennel seeds - 50 g

Step-by-step instruction of the recipe for pickling dry-mushrooms for winter

Sorted mushrooms wash and throw in a colander, so that excess liquid has left.
At the bottom of a deep enameled container, pour a little salt and dill seeds. Top the row of redheads with the hats up. Sprinkle a layer of mushrooms with salt and spice. Continue laying the layer until the mushrooms run out.
On a tightly compacted mass, throw a layer of gauze and a flat plate, from above install a 3-liter jar of water. Leave the container in a dark cool place for 2 weeks.
After a fortnight, move the redheads to sterile cans, cover with cabbage leaves and dense lids. Hide mushrooms in the refrigerator for storage.

How to salt the rozhiki coldly in cans with brine, video recipe

Pickling rozhikov cold method in the banks - a universal treatment option. Prepared in this way mushrooms can later be fried, stewed, added to soups, sauces and marinades, and served as a light snack for more complex dishes. Due to the absence of long-term heat treatment, the rozhik retain the chemical composition, and therefore their useful properties do not vanish, but only increase with time. How to salt the rozhikov coldly in cans with brine, see the video recipe.

How to pickle the fishes for the winter in the cans - the prescription for harvesting

To marinate mushrooms for the winter will have to sweat a little over the stove. But the end result will justify all the lost forces and precious hours. To the extent of juicy mushrooms with light acidity, sprinkled with fresh green or bulb onion - what could be better than a traditional favorite snack?

Ingredients for the recipe for marinating mushrooms for winter

rozhiki - 2.5 kg
onions - 3 pcs.
garlic - 3 teeth
vinegar
lemon acid
salt
carnation
ground cinnamon
sugar
sweet and paprika
laurel

Step-by-step instruction of the recipe for pickling red mushrooms for winter

Peel and washed mushrooms in a saucepan, pour in clear water and boil for 3-5 minutes. Drain the liquid.
Slightly boiled rozhiki again pour hot water with salt (1 tsp) and citric acid (0.5 tsp). Cook the mass for another 20-25 minutes and discard it in a colander.
Onion and garlic peel off the husk, rinse and cut into rings.
To prepare marinade, boil in water in an enamel saucepan with sugar, salt and spices. Put mushrooms in boiling liquid and continue cooking for another 20-25 minutes. 2 minutes before the end, add vinegar to the pan.
In sterile liter jars, shift the mushrooms, add onion and garlic, pour the marinade from the pan. Roll the container with sterilized covers.

Knowing how to pickle the redheads in a cold and hot way, how to marinate them for the winter, you will never be left without a decent snack. Pies will always be with a juicy mushroom filling, and sauces - with pieces of spicy and unusually tasty rozhikov.