The salting and pickling of raw mushrooms for the winter is cold, dry and hot: the best recipes. Preparation of canned raw mushrooms with a blueberry branch, cloves, cherry and oak leaves, onions, frying, ginger, quick way: recipe

In this article, we will consider how to cook rawers for the winter.

Content

The mushroom season attracts not only mushroom pickers, but also hostesses who are happy to collect winter blanks. We offer recipes for the harvesting of rawers in various ways, with interesting additives.

Important rules for salting mushrooms of rahs for the winter

Salting mushrooms It does not require much effort and time, therefore it is considered the most common and favorite occupation of housewives. In order to determine whether the mushroom is suitable for salting or not, it is worth trying a raw raw damp, and if you like it in taste, you can start cooking any dish. Sometimes the russula also have a bitter taste, but it is not too pronounced so that the prepared dish does not grieve, you need to soak the mushrooms in salted water, and the bitterness will leave.

Before use, it is worth properly treated and cleaned of mushrooms of pollution. Considering that rawers belong to plate mushrooms, you need to wash them very carefully to maintain the integrity of the hat. They break very much, and most often, if you wash under running water, dirt may remain. It is worth filling the collected mushrooms with boiling water and leave for a while. When the water has cooled, all the dirt and sand will remain at the bottom of the vessel. If you are in a hurry, all the excess can be cut with a knife, but first it should be sharpened properly, otherwise, the mushroom can be broken.

Next, it is worth putting the mushrooms on a colander and rinse under running cold water. This is the most gentle method of washing mushrooms of this species, they will be intact and unharmed, and there will be no trace of dirt and sand.

Raws can be marinated, frozen, but it is best - this is a salting. In order for the appetizer to turn out to be salty, it is important to calculate the amount of salt. And it is best to take mushrooms for 1 kg of mushrooms-50-60 g of kitchen salt. It is after salting that they are unusually tasty, and mushrooms can be made in cold and hot ways.

It is important to remember that the mushrooms do not break under the press, they need to be laid down, even if you cut the leg.

In order for you to get salted mushrooms the first time, it is worth listening to such tips:

For a cold salting Almost any rahs are suitable, except for very bitter and not tasty mushrooms, for hot - without bitterness. Therefore, if you are planting rawers hotly, you should soak the mushrooms for a day, and change water from time to time. Not very bitter varieties-soak for 4-6 hours.
Rinse the mushrooms thoroughly under running water.
It is advisable to remove the film on the hat, so they will look much better, and is stored longer.
For salting, such types of rawers are best suited: blue-yellow, drilling, light yellow, whole.

Before start salting, it is worth properly preparing mushrooms. It is worth selecting the cheese of approximately the same size and in varieties, while damaged, rotten and worm need to be thrown away. Then rinse and clean at will. Mushrooms with a peel are also suitable for consumption, but if you have free time and desire, you can remove it. Then soak the mushrooms for several hours.

Preparation of pickled mushrooms of rahs for the winter with cherry leaves: Recipe

It is difficult to imagine various recipes for pickled vegetables and mushrooms without adding horseradish leaves, currants, cherries, oak. Cherry leaves have long been used in folk medicine as an antiseptic drug. And in home canning, leaves began to be used, because Other fruits do not lose their freshness for a long time.

It is worth noting that cherry leaves are part of a classic saline recipe. Before using the leaves, they need to be taken, rinse and dry, and then leave to infuse at room temperature, preferably in a draft. Of course, it is not worth harvesting leaves in advance, despite whether they are cherry or torn from another tree. For salting or marining, it is worth using only freshly cut leaves and grass.

To prepare a delicious snack from mushrooms according to an old recipe, you will need such a set of products:

5 cloves of garlic and 1 bunch of dill prepare, after - finely chop. 8 pcs. Rinse and dry cherry leaves. Turn and dry the jar.
4 things. Cherry leaves and 1 tsp Put salt to the bottom. Take boiled mushrooms - 2 kg and put in a jar in layers. Each tier must be sprinkled with slis of garlic, chopped herbs, pepper (3 pcs on the layer), salt (1 tsp) and bay leaf (2-3 pcs on the layer).
Cover the mushrooms with gauze, and install the load. After 10-14 days, you can check the mushrooms for readiness. T.K. Mushrooms let the juice, they will settle, so you can report still salted mushrooms in a jar if desired. But in this case, the russula will infuse longer.

A simpler way to prepare a snack with cherry leaves: russula - 2 kg, salt - 3 tbsp, cherry leaves - 6 pcs. (medium size) and black pepper - 6 grains.

Prepare mushrooms and mix in an enameled pan with all the ingredients. Cover and let it brew. It will be enough 2 hours, but the longer the mushrooms will stand, the more they will lumber in herbs and spices. After you need to install the press on top and put in the cellar for 1 week. Despite the simplicity of the ingredients and the preparation process, the appetizer is excellent.

Raw mushrooms pickled for the winter with cloves: recipe

Hot method Preparations of pickles are a little similar to pickling therefore, it is quite possible to use cloves that has an incredible taste. The main thing is not to overdo it, and it is advisable not to use such spices in the recipe that can interrupt the real taste of mushrooms, so the appetizer will be too rich. In order to avoid it better to cook a snack according to a proven recipe, for him you will need: mushrooms - 1 kg, cloves - 3 pcs., Pepper peas - 8 pcs., Leaves of currants and cherries - 5 pcs, salt - 50 g.

Pour prepared mushrooms of 1 liter of cold water and put on small fire. After boiling, add currant leaves, cherries, pepper and cloves, slightly salt.
And cook until the mushrooms are ready. Unlike other preparation recipes, water, of course, cannot be drained.

It is worth cooking over low heat, periodically removing foamy formations and stirring. The brine should become light.

Delicious russula in winter — For the winter

Put the finished mushrooms on jars and pour the resulting brine.
This recipe is similar to Marinovka, however, it must be borne in mind that such a snack is stored for no more than 3 months. Although the dish turns out to be so tasty that it will not make itself a long time.

Salting mushrooms of rahs for the winter with a blueberry branch: Recipe

Salted rawers - This is not only an excellent snack, but the main ingredient for the preparation of holiday salads and dishes. Thus, you can diversify your winter diet and enjoy the forest gifts at least all winter.

You can prepare the russula with the addition of various spices and ingredients, because A variety of herbs and seasonings are great for mushrooms, you can experiment, for example, useful blueberries are perfect. And it is best to use leaves that have healing properties.

In addition to unusual aroma and taste, twigs always look beautiful in banks. In order to prepare rahs with a branch of blueberries, you will need:

Mushrooms - 2 kg
Garlic - 6 cloves
Salt - 1.5 tbsp.
A small twig of blueberries
Pigles with peas - 4 pcs.

Sharp the russula — Blanks with a blueberry branch

Prepare mushrooms: clean, rinse, soak. Peel and cut the garlic into 2-4 parts at will. Break the branch of blueberries.
Put the mushrooms in one layer on the bottom of the dishes, so that they do not wrinkle. On top - part of the salt, several lobules of garlic and part of the blueberries. And so it is worth laying out each layer.
Cover with fabric and lid and let it brew for 12 hours.
You can let it brew for another day, and then the russulas are ready. Traditionally, salted mushrooms with onion rings with the addition of home vegetable oil are also served, there are also and other options for serving such a simple dish, for example:

With Korean carrots
With salty cucumber
With a small amount of grated celery root
Also, onion rings are perfect
Any greens at your discretion

Such mushrooms can be stored for a long time, and for convenience it is worth transferring the snack into jars and close the lid.

Pickled mushrooms for the winter with onions: recipe

Many cooks recommend adding onions not to the finished product, but in the preparation process, this will give the piquancy of the snack.

Need:

Boil 1 kg of rawers, respectively, this recipe is necessary in salted water, with a calculation of 20 g per 1 liter of water.
2 heads of onions should be cut into half rings or rings, at your discretion. Put the prepared currant leaves on the bottom, 2-4 pcs are enough.

Mushrooms need to be rid of excess moisture and let cool completely.
Put the finished rawers in layers, shifting with onions, black peas (2-3 pcs to the layer). Each tier should be sprinkled with salt, with a calculation of 70 g per 1 kg of finished mushrooms. Also, the taste of mushrooms of the dill seeds is perfectly emphasized, for such a number of mushrooms 1-2 tsp is quite enough.
Put the remaining leaves of currants (3-4 pcs) on top and crush with a load. Within 3 days, the mushrooms are insisted in warmth, and after the expiration of the period you need to put in the refrigerator or an unheated cellar.

Salting mushrooms of rahs for the winter hot: Recipe

This method differs from cold in that it involves heat treatment of mushrooms. This method of cooking is convenient in that in a couple of weeks you can try the gifts of the forest. Very brittle and fragile texture, thanks to cooking, becomes more elastic. Cook mushrooms from 20 minutes. up to half an hour, so they will keep a taste, and you can also put a peeled onion.

It is important to remember that, unlike other types of mushrooms, it is impossible to use water after cooking rawers in any case. For taste, a leaf of the laurel and pepper with peas can be added to the mushroom broth.

In order not to lose taste, taste and natural aroma during processing, you should follow this sequence:

Prepared, soaked and cleaned mushrooms must be placed in salted water and put on fire. Until the water boils, it is not worth mixing the product. In the process, you need to remove the foam, and then carefully interfere with the mushrooms with a slotted spoon so as not to damage the texture of the mushrooms.
Transfer the product to a colander or sieve and leave it until the water is draining.
At the bottom of the pan, put spices at your discretion.
Gently lay the mushrooms in layers that need to be salt properly.
Sprinkle the last layer with spices and install the load.

A week later, you can transfer the product to banks, cover with a lid and leave for storage in the refrigerator.

It is worth remembering that stored rawers at a temperature of not higher than +8 ° C. The refrigerator is best suited, but you can lower it into an unheated cellar. Rawsers are very afraid of cold and strong temperature changes. Of course, if a jar of mushrooms is heated, it is categorically impossible to use it. If a freezing is okay, but you should not allow repeated freezing.

To increase the amount of brine that can evaporate, you can add a little boiling water at will. With the right salting of mushrooms, they are stored all winter.

Is it possible and how to pick up the cheese for the winter in a cold way?

Thanks to this method, rawers will always turn out to be crispy and very tasty. The cold method involves the lack of heat treatment of the product, so they retain not only all taste, but also beneficial substances. Next, it is worth preparing the garlic, chopping it on thin slices, and prepare dill.

On the bottom of the vessel, you need to lay out several leaves of currants. Then lay out the mushrooms in layers.
Each layer should be salt, strew with dill and garlic. Cover with pure gauze on top. Then put under the load and take it to a cool place.
After 20 days, you can transfer for convenience to a smaller container, for example, to banks. Pour the juice that formed during the fermentation, and close the plastic lid. Ready mushrooms can be stored in the refrigerator, and they can stand all winter.

Since the cold method allows the use of mushrooms even with a bitter flavor, in order to emphasize the aroma of rawers, you can add a little acute pepper. And for lovers of unusual taste, it is worth adding several juniper berries, an elderberry or bird cherry. The astringency of the berry will allow you to kill bitterness a little, and the brine will not leave anyone indifferent.

And instead of ordinary dill, you can add basil, cilantro and other spicy herbs. A variety of recipes salted rawers So large that it will allow the hostess to realize any imagination. The main thing is not to overdo it with spices and choose several spices that will emphasize the taste of mushrooms.

For convenience, you can use this recipe:

Rawshells - 1 kg
Salt - 40 g
Garlic - 5 pcs.
Lavka leaf - 5 pcs.
Umbrellas of dill-2-3 pcs.
Fragrant pepper with peas - 6 pcs.

At the bottom of the jar, sprinkle part of the salt and part of the spices and a couple of cloves of garlic.

Put the mushrooms in a container, and each of the layers is sprinkled with spicy herbs and salted.
At the end, lay out gauze fabric and install the load.
Periodically, it is worth changing the fabric and washing the load so that mold does not form in the bank. After a couple of days, mushrooms will begin to let the juice and sag. And after 35 days you can use.
It is best to serve mushroom data in vegetable aromatic oil and onions, pre -chop in half rings.

Preparation of raw mushrooms for the winter in a dry way: Recipe

If the fragile pulp fell apart in the process of preparation, this is at all a problem, because you can slide the rahs in a dry way. To do this, you need:

Mushrooms without bitterness - 1 kg
Salt of large grinding - 60 g

Washed and wash rawers. Next, it is worth drying the mushrooms a little. Cut in large pieces. Salt and mix. After that, put the mushrooms in a prepared jar, cover with gauze or cloth, install the load and transfer it to the refrigerator.

After 3 weeks, the mushrooms are ready for use. Before putting it on the table, it is worth washing the rahs from the salt. In the event that you use salted mushrooms to prepare other dishes, after this salting method you can use the gifts of the forest in a day.
Despite the fact that this method is very simple and fast, mushrooms in the refrigerator can be stored over the winter.
Rawsers, like many other mushrooms, are great as pickles, but it is worth remembering that it is best to use young mushrooms, because Mature in the process of fermentation become soft and lose their appearance.

To protect pickles from acidification, add roots or horseradish leaves. But the leaves of oak or cherries will give a busting fortress, currant leaves - a pleasant aroma. Cloves, it is best to use for marining, but not for salting - this spice has a pronounced aroma, it can ruin the dish.

If you close the jar with an ordinary plastic lid, it is better not to use fresh greens - this will significantly reduce the shelf life of the product. When calculating the bookmark, it is worth considering the fact that after soaking, the mushrooms become a little harder. And therefore, it is worth proceeding from the weight of already pre -soaked russula.

For salting Iron or clay dishes are not suitable, it is better to use glass or enameled pan/bucket. To increase the shelf life, you can grease plastic covers from the inside with mustard, in addition, this will give a certain piquancy and aroma of a snack.

Quick pickling of raw mushrooms for the winter: Recipe

If you want to surprise your guests or diversify the festive table, you can cook salt rawers for the winter With mint and Tarhun. Working with these mushrooms is slightly painstaking, because the rahs have a fairly brittle structure, and in order for them to suck very quickly, you need to remove the skin from the hat. If there are few mushrooms, then you can cope for numerical hours, but if you stock up on rawhouses for the future, it is better to use another method.

You will need:

Mushrooms - 1 kg
Water - 2 l
Salt - 60 g
Dill (chopped or dried) - 0.5 tsp.
Garlic-8-10 cloves
Tarhun - 0.5 tsp.
Mint (chopped) - 0.5 tsp.

Cut the mushrooms with plates and place in the dishes where they will salt. After add salt, garlic, water and spices.

Pre -heat the water. Insist in this brine for 12-24 hours. This snack can be immediately consumed with butter and onion rings, for the winter it is worth rolling into jars.
But it is worth remembering that the appetizer is stored will not be as long as a pickled product, because Vinegar that increases the life of canned products is not used.

Sometimes mold forms on the upper layer. To avoid this, you need to remember that mushrooms love coolness and dry air.

Some housewives salt the russula along with other mushrooms, there is nothing wrong with this, the main thing is that the fruits are similar to taste. Best for the “pair” such mushrooms as mushrooms, mushrooms and waves are suitable. Do not mix russula with tubular mushrooms, because They are completely different in shape, taste and are prepared in completely different ways.

It is worth remembering that rawers are best salt in a cold way, this will fully maintain the natural taste of the mushroom.

Salting green mushrooms of rahs for the winter: a recipe with roasting

This is perhaps the most an unusual way of salting, but the main thing is that the mushrooms are incredibly tasty. Since due to the frying, the rawers absorb the maximum spices. In addition, this recipe is very convenient, because You can eat immediately, or store up to 6 months. In a cool place.

You will need 1 kg of rawers: you will need:

20 g of parsley (you can use cilantro, if desired)
50 g of dried garlic
50 g of salt
50 ml of vinegar
50 g of ground pepper

If the russula is not too bitter, they can not be soaked before processing, because The oil will take over all bitterness.

Next, it is worth cutting the mushrooms with plates, and then slightly fry with the addition of oil for about 7-10 minutes. At the same time, it is worth remembering that the mushroom pulp is quite fragile and if small pieces are formed when cutting, they should not be added.
They can burn with frying and ruin the taste of the finished snack.

We cook for the winter — Cook for cold weather

It is important not to fry the russula, so you can completely ruin the dish, but you need to achieve appetizing golden crust as much as possible, for this you need to constantly mix in the cooking process, but so that they do not break. At the end, carefully put it on a paper towel, because Even after heat treatment, the structure of the fungus remains fragile. So all excess oil will be absorbed and the appetizer will not be fat.

Next, you need to put in an enameled pan in layers, with the addition of spices. Let it brew for several hours.
For this recipe, green rahs are best suited, while it should be remembered that it is impossible to cook them in any case, because Water will absorb the entire aroma of mushrooms, and the appetizer will turn out to be completely tasteless.
After the mushrooms are well soaked in spices, you need to pack them in jars, covering them with parsley on top. You need to pour vinegar into each jar, pour boiling water and roll up.
Such mushrooms can be stored up to 6 months, and you can eat in 2 weeks.

There are a lot of ways of serving, and because Onions are already present in the snack, you can add carrots, fresh greens, for example, basil or mint to it. This will make the dish unusual and very fragrant.

It is worth remembering that this snack has a pleasant aroma and a well -pronounced taste of mushrooms, which is why it is great for salads and preparing other exclusive dishes.

Winter preparation of mushrooms of rahs with ginger: Recipe

Another great option for preparing famous rawers is a recipe with the addition of ginger. The appetizer is an island, but incredibly tasty and crispy. For one kilogram of rahs, you need to take such a set of spices:

80 g of salt
1 tsp Sahara
2 tsp garlic
2 tsp dried ginger
5 pieces. bay leaf

Further actions:

To take mushrooms is small in sizes, if the rawers are large - they should be cut into large pieces. Sometimes, so that the salt is very tender, the fungus leg is cut to the base, only peeled hats are used. Ginger will give the severity to which mushrooms are nourished.
It is necessary to insist mushrooms for at least 4 hours, then cook. It is important not to use water for cooking the one in which the mushrooms were insisted. Do not forget to take off timely foam with a slotted spoon.
Put the finished mushrooms on a colander, let it brew a little. Now you need to shift the russula into a deep bowl and mix well with spices. Let it brew 1 hour in a warm place at room temperature.
Substrate on jars. Pour hot water and roll up.
After two weeks, you can take mushrooms for testing.

Such mushrooms can be used in the future for the preparation of soups in the Japanese style, which will perfectly emphasize the taste. You can serve the finished snack with sesame seeds and soy sauce, mustard or season with ordinary oil.