For many years it was believed that the best mushrooms are boletus. Fortunately, many fans of quiet hunting are ready to challenge this fact, putting forward to the first positions more modest, but not less tasty and useful varieties. For example, rozhiki - easily recognizable orange mushrooms with a convex or dented cap. Such forest "inhabitants" settle by families and stretch themselves with a ribbon on a long plot. In many regions they are classified in the first category, but almost all other species are superior in taste and chemical composition. Since overripe specimens, for the most part, loose and wormy, young ones have great value. They are ideal for all types of blanks for the winter - pickling, pickling, freezing, cooking caviar. Due to the fact that in many countries all the more active continue to preserve the redhead, the recipes for cooking such are replenished from year to year with new interesting variations.
Marinating mushrooms for the winter - cooking recipe with a photo
Ingredients for the recipe for marinating mushrooms for winter
- fresh rozhiki - 1 kg
- leaf of laurel - 5 pcs.
- pepper fragrant - 6 pcs.
- cloves - 4 pcs
- onion - 1 pc.
- dill green - 1 bundle
- vegetable oil - 2 tbsp.
- salt
- vinegar - to taste
Step-by-step instruction for preparing marinated mushrooms
- Fresh elastic mushrooms cut in half, pour a large amount of cold water and cook for 3-4 minutes. Remove the pan from the heat, drain all liquid.
- Slightly cooked again pour water, add spices and onions to the bowl. Cook the mass for a few minutes, constantly cleaning the foam. Add greens, reduce heat and continue cooking for 20-25 minutes.
- Half-liter cans, pre-washed with soda, qualitatively process the steam. Pour into each of 1 teaspoon of oil and vinegar.
- Mushrooms along with the marinade, put into a container, not reaching to the top 1 cm. Tightly clog the ordinary metal or euro-lids.
- Banks turn to the top of the bottom and cover with a warm blanket. After 10-12 hours, rearrange the conservation in a cool, darkened place until winter.
Salted rozhiki for the winter - a recipe for cooking (hot salting)
Ingredients for the recipe for hot mushroom pickling
- fresh fishes - 5 kg
- salt (not iodized) - 250 g
- cloves - 5-10 buds
- leaves of black currant - 50 g
- garlic - 2 teeth
- pepper fragrant - 5 pcs.
- Laurushka - 7 pcs.
Step-by-step instruction for preparing salted mushrooms for winter
- From the total mass of raw materials, remove spoiled, friable and wormy specimens. If the wormhole is abundant, soak the mushrooms for 20 minutes in salt water. Large cut into several pieces, small ones - leave whole.
- Cook the mushroom mass in boiling salted water for 5-6 minutes. Throw it all in a colander and cool to room temperature.
- In a deep container for pickling, place mushrooms with caps upwards, pouring each layer with salt, leaves and spices. Top the flat plate and set the yoke.
- Complete the capacity for 1.5 months in a room with a temperature of 0 to 7C. For example: in the basement, cellar or on the lower shelf of the refrigerating chamber.
- In the course of salting, focus on the color of the brine. If from a transparent or reddish, the process is moving right. If the brine has darkened, the temperature regime has been violated, which means that the continued salting does not make sense.
- After 1.5 - 2 months, the hot salting of redheads for winter is considered complete according to our recipe. You can enjoy a snack and treat guests.
Salted rozhiki for the winter - a recipe for cooking (cold salting)
Ingredients for the recipe for cold mushroom pickling
- fresh fishes - 2 kg
- black currant leaves - 40 g
- fragrant pepper - 20 pcs.
- black pepper
- laurel - 15 pcs
- salt - 100 g
- garlic - 8 teeth
Step-by-step instruction for salted redhead recipe for winter
- Rinse young specimens under running water and spread on dry towels to leave excess liquid.
- At the bottom of the enamel pot, glass jar or wooden barrel, sprinkle a little salt and a portion of the spices. Lay the layer of dried mushrooms up with their caps. Add another layer of salt and spices. Continue laying the mushrooms to the end in the same way.
- On the rammed raw materials, lay a layer of gauze and a flat ditch, from above install a heavy load. As such, you can use a three-liter jar of water.
- Maintain salting in a temperature mode that does not exceed 20 ° C. Every third day, replace the gauze lining.
- Continue to salt the fishes 2-3 weeks according to our cooking recipe. At the end of the period, transfer mushrooms to clean cans before winter. It is not recommended to tighten the container tightly.
Caviar from gingerbread for the winter - recipe in the multivark (video)
Frozen Frozen for Winter - Recipe for Cooking
Step-by-step instructions on how to freeze redheads for winter
- Freeze only fresh and clean ekhemplery. The fungi of today's or yesterday's assembly are the best. Before laying out, carefully clean them from large litter and rinse in running water, not too macerating. Otherwise, the raw material will absorb excess water, which will negatively affect its quality after defrosting.
- Freeze the whole fish and separately. First, spread the mushrooms in the freezer on a flat surface, and after 2-3 hours (when they are already frozen), fold into the portion packets. In the same way, load the next batch. In the final result, the raw material does not form one solid coma.
- In order to protect yourself against accidental ingestion of inedible mushrooms, you can freeze them in a boiled form. Cook the mushrooms with the raw onion for 15 minutes in salted water, then throw it back onto the colander and spread it over the food bags. If during the cooking the bulb turns blue, the whole lot will have to be disposed of. If not, you will have an excellent workpiece for the future frying.
- Store frost at a stable temperature. Mushrooms can be stored for about a year at 18 ° C. It is prohibited to re-freeze such a product. And after defrosting it is recommended to use for several hours.