The most successful pickling recipes are cold in the cold way. How to Solish Ryzhikov - Training Methods and Best Preservation Recipes

I love me recipes from the old generation piggy bank! When salting, the redheads always added to the brine of the leaves of the shred and currant. So usually sues cucumbers to crush. The rims are also obtained by crispy and do not spoil if they are stored simply in the refrigerator under the kapron covers. It is not necessary to cloculate their clock.

Babushkin Method of Assign Ryzhikov is one of my favorites. It has a lot of fragrant spices, dill, when you open a jar - the fragrance is extraordinary. Salted rims are delicious as an independent snack, you can also add them to Olivier and other salads.

Salted Ryzhiks on Grandmother's Recipe

Ingredients:

1 kg of fresh redheads;
1 l of water;
2 tbsp. l. stone salt;
2.5 h. L. Sugar spoons;
1 tsp. peas;
2 small crap sheets;
2 laurel sheets;
4-5 leaf of black currant;
1 large dill umbrella.

METHOD OF COOKING SAL RYS

1. Prepare mushrooms: cut off the lower parts by the legs by the legs, remove the diesel and retainable places. Pour selected mushrooms in a large pelvis with a slightly salted water and good "rinse" minutes 5. Water merge, repeat the manipulation a couple more times.

2. Now the rims can be boil - throw in boiling water, prepare 15 minutes, merge into a colander and rinse under a crane with cold water.

3. Banks with a volume of 0.5-0.7 liters (to choose) should be clean, optionally can be sterilized, but the grandmother only hung out with boiling water - it was enough. They are filled with mushrooms, not reaching the "shoulders" of half acetimeter.

4. To do brine: boil the liter of water, put in it salt, dill, sugar, pepper peas and laurel. How boiling again, throw the washed leaves of the shine and currant. After 30 seconds, it is removed from the fire and immediately pour the rods in the banks.

5. Leave a snack on the table until completely cooling, after which it is possible to close with plastic or dumping lids and remove to the bottom shelf in the refrigerator.

Recipe Catherine A.

Ryzhikov - popular mushrooms that culinary will appreciate for taste and versatility in preparation. They are fry, stew, marinate and sissing. Today we'll talk about the methods of salting the useful product for the winter.

The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish hue on a hat. A plate-up hat in mature instances can reach 15 cm in diameter, and the leg is up to 9 cm in height. The shape of the hats is round, with slightly bent edges and an indulged center. Skin on the touch sticky and smooth.

The pulp contains milky juice, which in the context adds greenish-blue colored mushroom plates. The most popular are rims growing in coniferous forests. Milky juice adds unique sharpness to a saturated mushroom taste, with some sourness.
In a classic recipe without applying spices to the aroma of the product, a barely intolerable smell of needles is added.

Mushroom pickers with experience advise to collect mushrooms on their own, and not buy in the store. First, the product may be old and worm, secondly, collected in polluted territory.

Mushrooms have a feature to absorb everything that is in the atmosphere, including the exhaust gases of cars. Therefore, they need to collect them away from industrial areas and highways.

Ryzhika pine have more brown shada in the colors, firing can be greenish.

In order not to make a mistake in the choice, you need to know that the hat in the mushroom is a plate, on a slice there is a milk juice of orange color, with a characteristic resin smell. It is better to collect solid copies.
Of the whole mushroom abundance, these mushrooms are considered the most light in digestibility, despite calorie. First of all, this is a source of protein, which can be replaced by meat if it cannot be used for some reason (post, moral and ethical beliefs).

Ryzhiki is also rich in fiber, vitamins and minerals, amino acids. Even after singing, they retain a sweet-bitter aroma and a kind of sharp taste.

Did you know? From the preserved chronicle records of Vikings, it is known that the most brave warriors of the Berriki in front of the battle were a decoction of hallucinogenic mushrooms. In the trance they heard the voice of God Odin, did not feel pain in the wounds and did not experience fear.

Step-by-step cooking recipe with photos

A hot way prefers many mistresses, as it allows the use of large and repurchased mushrooms. Thermal processing takes longer time, but does not require such careful selection as a cold method.

Kitchen tools

For cooking, the following items will be needed:

pan - 2 pcs;
colander;
plate;
bank 3-liter.

For the Soletia, it is advisable to choose small mushrooms, but if you have large, they can be cut into several parts. So, the following ingredients will be needed:

mushrooms - 5 kg;
salt - 250 g;
fragrant pepper (peas) - 15 pcs.;
black pepper (peas) - 15 pcs.;
- 15 pcs.

Preparation of mushrooms

The preparation of raw materials to the salting is to clean from the nagworn garbage, it is also necessary to remove instances damaged by the worms. For cleaning and cutting mushrooms, a sharp knife is needed, this will be smoothly cut, and not crumbling a fragile mushroom body.

Cuting the lowest solid part of the leg, you can see whether the red worms are seized. After dry cleaning, the raw materials are soaked in the water for half an hour, it is necessary in order to wash the grains from the plates of the Hats. Then large caps and legs cut into two or more parts, small bodies leave integers. After once again washed with cold water.

Did you know?Fans of salty Ryzhikov were Peter I, Tchaikovsky, Shalyapin, Belinsky.

After the specified time, the product agreed and ready to use.

Video: How to salute the rims for the winter

Unusual vintage recipe: how to salute the rims in the bottle

In France, rims salted in bottles were valued more than champagne wines. The cost of the product was due to the size of fungi: small, not larger than 2 cm in the diameter of the cap, looked much more attractive than those that have grown to the size of Lopukhov. In addition, young mushrooms are cleaner and juicy old copies.

In the literature, antique recipes are preserved, describing the salinity in bottles. Here is one of them:

Ingredients:

mushrooms - up to 300 g per container;
salt - up to 40 g.

Cooking:

We select the raw material of the desired size, thoroughly clean, wash away from small grains.
Salt for convenience, we embarrass the plate with a flat bottom, every mushroom dipped into it and pushing the bottle into the throat.
The remaining salt we send there.

Keep mushrooms in a cold place until tartness appears in their aroma.

How to pickle mushrooms with a cold way

Before the process itself, raw materials are thoroughly cleaned from dirt and foliage.

For dry method, the lack of moisture is important, so clean mushrooms are cleaning with a wet sponge and an old toothbrush. If you still were rinsed them, then you carefully dry carefully. Further sequence of actions:

For a dry salting, any capacity is used, except metallic.
Purified raw materials cut into pieces (if necessary) and layers are shifted with salt hats up, so that each instance is well covered with it.
Spices here can not be added using only salt - 40 g per 1 kg of raw materials.
Next, the surface of saline raw materials are covered with gauze, put under the oppression in a cool place.

Ten days later, the product can already be tasting. When the salty is ready, it is shifted in glass jars, a tightly trambia, and sent for storage.

Important! Note that the Ryzhiks grow mainly on sandy or squealed soils, so in the plates there may be small grain of the hats.

Steps of a wet salmon:

Purified and washed in several waters mushrooms for an hour are soaked in salted water.
Then also shift with salt with layers with caps down.
Cover marels or any tight fabric and put under the gilt in a cool place.
From time to time they check the condition of the product, with the slightest signs of mold on the surface, the tissue is changed, and the blowing is rinsed.

The wet method involves a longer cooking period - it is possible to put on banks in 30-40 days.

A small margin can be stored in the refrigerator, in mode from 0 to +6 ° C, and the cellar is suitable. For long-term storage (and hot, and the cold ambassador can stand fresh to two years) The product rush into sterile cans with the same lids.

Many hostesses to extend the shelf life without preservation under the lid, increase the rate of salt during the cooking twice.
Mushrooms should be stored in a dark room, where there are no conditions for the development of mold, at a temperature not higher than +10 ° C. From time to time you need to pay attention to the color of the brine: the fresh product has brown, if the black liquid, the product becomes dangerous, it is impossible to eat it.

What are helpful of the Ryzhikov

Mushrooms are not only tasty, but also useful due to their composition. The product is used in a complex with medical preparations for the treatment of many diseases.

vitamins: beta-carotene, B1, B2, C, RR, Niacin;
minerals: Potassium, Calcium, Magnesium, Phosphorus, Iron;
lactarovivin (antibiotic);

proteins - 2.9 g;
fats - 0.8 g;
carbohydrates - 1 g;
fiber - 2.2 g

The caloric content of salted rims is 23 kcal per 100 g of the product.

Ryzhikov is impossible to confuse with any other fungus. Moreover, this is not how much external, how many flavoring characteristics. Ryzhiki is beautiful in salty, and in pickled, and in fried, and in the boiled form. Mushrooms Ryzhikov, whose recipes are diverse, will become an excellent addition to a daily or festive table. According to its nutritional qualities, the content of amino acids, vitamins and minerals, they exceed beef, chicken and eggs. At the same time, the rims are surprisingly easily accepted by the body, unlike other forest fungi, which can cause discomfort in the stomach. They are low-calories (only 22 kcal per 100 grams), so they can be used even if desired to reset weight.

How to choose and collect

Going to the "quiet hunting" behind the Ryzhikov, you must expect to assemble the full lukshko dietary product, most likely will not come out. These mushrooms are quite rare and small group. Particularly valuable are very young specimens who did not have time to edit worms. Ryzhikov love shaded places and most often found in young spruce, pine plates, on weakly lit glades and edges. By collecting them mushrooms, we will tell you lower), you can surprise our loved ones with useful and delicious dishes.

Ryzhik can have both orange color, justifying name and blue-green. However, in any case, a red milky juice is noticeable on the cutting of the mushroom, which allows inexperienced mushroomnik to navigate in the correctness of his find. You can collect the rhyge from the last days of July and ending with the first frosts. At the same time, the mushrooms are well able to disguise, and to notice a delicious Ryzhik, you should be touched well.

Simple recipe

If you were fortunate enough to recruit young and beautiful redheads, take advantage of the chance to fully enjoy the taste of amazing mushrooms, not spending time on cooking. To do this, you just need to read about whether the rhymes quickly and easily. It is necessary to thoroughly clean them from dirt, rinse and lay down down with hats on a flat dish. It remains only to salt mushrooms and leave one and a half hours. The original snack with a slightly bitter taste is ready.

Salted Ryzhiki

One of the traditional recipes of that, redheads, is also available to a novice culinary. The forest gifts prepared in this way will become a real gift for gourmet. Purified from dirt and washed with flowing water mushrooms must be pouring water and peck for 5 minutes after boiling. All the time you should shoot the resulting foam. Ryzhka give a drain in the colander and lay out in the container (bowl, tub, bowl), speaking each layer of fragrant pepper (10 pcs.), Laurel sheet (2 pcs.), Crushed garlic (3 teeth), dill (beam) and salt ( At the rate of 4 teaspoons of salt per kilogram of rhyge). Put mushrooms and send 45 days to refrigerator. After that, the redheads are packaged into small jars and cover with dense lids or leave it in the cellary. The described recipe for how to salt mushrooms Ryzhikov, one of the easiest and tasty.

How to store a finished product

The room in which the mushrooms of the Ryzhiki will be (Supil Recipes are presented above) must be darkened, cool and well ventilated. The best temperature is 5-6 degrees. With lower indicators, the mushrooms will be frozen, and in the warm environment, the rims can score and lose their unique taste. It is worth periodically to ensure that the brine is completely covered by fungi. With its evaporation, it is necessary to add to the dishes of boiled chilled water in the dishes with the addition of a small amount of salt. If the mold appeared, then it is possible to remove it with a gauze moistened with hot salted water. Mushrooms Ryzhiki (how to cook these forest gifts, we consider in the article) are obtained dense and tasty.

Marinate

Marinated mushrooms are described in this recipe) are distinguished by the saturation of taste and an attractive appearance. They are able to decorate any festive table. Marinated mushrooms differ from salty more sophisticated taste, and the lack of bitterness, which may be present at other cooking methods. The redheads made on this recipe can be used to add many dishes, such as salads and vinegarets. For the preparation of original and satisfying snacks, the following ingredients will be needed:

1 kg of mushrooms;

2/3 glasses of purified water;

Teaspoon salt;

Citric acid (about 1/5 tsp);

Several peas of pepper fragrant.

Spicy Ryzhiki

Mushrooms Ryzhikov, the recipes for the preparation of each mushroom, can be sharp. First of all, it is necessary to determine the storage temperature of a delicious workpiece. If the mushrooms stand in a cool and well-ventilated cellar, then 40 grams of large salt are taken on a kilogram of the rims. If you plan to leave a snack in the apartment, then the salts will need at least 50-60 grams. A sharp and spicy taste will become a real discovery for all fungi lovers.

Ingredients for spicy snacks:

1 kg of rhymes;

Khrena leaf;

5-6 black currant leaves;

3 laurel sheets;

Several peas of fragrant pepper;

0.5 h. Spoons of black hammer pepper;

Cooking spicy snacks

Mushrooms thoroughly clean from the garbage, decompose one layer on the sieve and rinse with steep boiling water. Immediately after this, the rods should be cooled in ice water and give to dry. On the bottom of an enamel pan, bowls or shops evenly decompose the add laurel and pea peppers. Mushrooms lay out up with hats and layers in a layer, mixed with ground pepper. Top to put hell, cover with a wooden circle (or a plate) and leave the cargo. After a month of settling in a cool (+5 degree), the place is delicious spicy mushrooms Ryzhiki (how to cook them, you read in this recipe) can be put on the table.

Summer Product

Mushrooms Ryzhikov (how to prepare them in another way, we describe below) differ from other things that are even better absorbed by the organism due to lactic acid. Copies with a hat are suitable for cooking no more than 5 cm in diameter. Purified and washed rims are shredded with boiling water, they give a track of water and put into glass jars, speaking salt and adding fill. The latter is made from boiled and cooled to forty degrees of water (one liter will need), a tablespoon of acidic milk, fifteen grams of sugar and thirty grams of salt. Water is calculated in such a way as to fully cover the product. Thermal cargo is put on top. Mushrooms for two or three weeks go to a dark cool place to ride. Bon Appetit!

Bright orange rims are widely known and loved by many. You can prepare them in different ways - in any form the dish will delight with excellent taste. Especially popular mushrooms in salt form. And how to salt the rods correctly, so as not to spoil the taste of a valuable product?

Ryzhikov - universal mushrooms. They won popularity due to excellent gastronomic qualities, gentle taste and aroma. But not only those famous forest beauties are famous, they are perfectly learned by the human body, unlike other mushrooms have a wider biological composition:

there are a large amount of protein in the Ryzhka (more than 46%), it allows them to include them in the diet to people who abandoned animal use of products;
bright coloring indicates the presence of carotenoids. Transforming in the human body in vitamin A, the substance is responsible for antioxidant, restoring cell functions;
present in the Ryzhka and Vitamins of the B, PP, C;
the list of and minerals is wide, it includes calcium, magnesium, phosphorus and potassium;
zonal substances and fiber improve the digestion, withdrawing slags from the intestine.

Mushroom Ryzhik is also a natural leakage: the antibiotic lactaroviline was found in its composition. This component causes its anti-inflammatory and antiviral action.

Low caloric content and beneficial properties make the grudges in a valuable product, allow you to include these mushrooms into the dietary nutrition. How to salute the rims at home to be delicious, and also have all useful qualities?

Ryzhiki can be collected in July, the season continues to the first October frosts. You can find bright mushrooms in a spruce or pine forest. They grow by groups, so if one met alone, it means that the other representatives of the family are hidden nearby.

If you are lucky, and in the pine forest will meet strong and fleshy redheads, they will be integer with any size, do not lose beauty during processing. In Ylannik, more subtle types come across, so it is better to collect small copies. Adult mushroom will have to be cut into parts: the hat can break, although this will not affect taste.

What you should know the mushroomnik:

For any singing option, fresh mushrooms are needed. They are processed immediately, you should not postpone the procedure for later.
So that the houses were less than the right, the mushrooms are better cleaned during the collection, cut off the dirty sections, remove the dried leaves and trash.
Solo Ryzhiki is preferable with a diameter of a hat 5 cm: Such mushrooms retain integrity and look at the table very beautiful.
Inexperienced mushroom pickers should be aware that the rims in appearance resemble the waves, only in taste qualities, they won considerably, and they have different cooking methods. In order not to confuse, you need to pay attention to the cut. The pulp of the red-colored redhead is, while pressing a sweet-sized reddish juice.
The best packaging for salting of the Ryzhikov at home is wooden risks: they retain the fresh forest fragrance of the mushroom. If there are no risks, you can use glass jars.
Ryzhiki can be salted with a cold way - there is a recipe for cooking, which implies heat treatment.

Do you need to wash the rhymes before singing? This procedure is superfluous, before cooking mushrooms is well wash enough to remove dirt.

With a cold salting, the color of mushrooms will change: they will darken. If they are serving or podding them with a quick way, their saturated red color will remain.

Hot fashion

Soldering of the Ryzhikov with a hot way implies thermal processing of the product, and although the process takes a long period of time, but allows you to use all the presence of mushrooms, regardless of size.

What will be needed for cooking:

Components:

Ryzhikov - 5 kg
Salt cook - 250 g
Carnation - 10 pcs.
Bay leaf - 10 pcs.
Black currant leaves - 50 g
Garlic - 3 tooth.
Black pepper - 10 pcs.

How to salute Ryzhikov:

Before starting the procedure, mushrooms are required to go through, taking spoiled and worms.
If there are specimens, a little dotted worms, such a throw out a sorry. They are submersible in cold salted water for half an hour.
Selected redheads are carefully soaked, clean. Large cuts on parts, medium-sized mushrooms and small can be shed entirely.
The mushrooms are laid in a boiling water saucepan, it is important that they are completely immersed in the liquid.
When foam appears, it is necessarily cleaned by noise.
Mushrooms boil on maximum fire 2 minutes. Then the flame intensity decreases, and the boiling continues for another 3 minutes.
The boiled rims are leaning on a colander, after that it is necessary to wait for them to be cooled.
The kitchenware is better to choose with a wide throat. Ideally, this is a wooden ride, but if it is not, the enameled saucepan is suitable.
All components are laid out by layers: First, salt and spices are poured onto the bottom - mushrooms, and so to the end.
When the mushrooms are completed and the last row will be covered with salt, everything is covered with gauze, folded in several layers or a clean flaxed napkin.
From above, it is necessary to put the oppression. To do this, you can take a plate or a wooden circle, suitable in the width of the dishes, over to put a three-liter jar, filled with water.

The container is put into the room where the temperature will be held at no less than 0 and not higher than 6 ° C. For these purposes, the cellar is suitable, if it is not, you can use the refrigerator (only to store better on the bottom shelf, since it is there that optimal temperature). The duration of the process of implies with a hot way for the winter - 6 weeks. During this time, it is necessary to periodically look around and check the state of the brine, marla change every 3 days.

A rich brown color speaks of the correct storage and quality of the brine. If he darkened, acquired a gray or black shade, it means that the mushrooms began to deteriorate, the product will have to be thrown away.

On the table mushrooms can be put on a month and a half.

Solim Quick

Fast salting of the Ryzhikov applies when the dish need to cook on an ambulance hand. As a rule, smaller copies are selected. For the preparation of an accelerated recipe, in addition to mushrooms, you will need only a salt (you need 250 g of the product per kilogram). How to do:

mushrooms should be sideway and wash;
fold in the pan legs up: it is believed that they are so arranged faster;
ryzhikov dense the salt, carefully, so as not to be broken, stirred by their hands;
leave for a couple of hours to arrange, clean the cellar or the refrigerator is not required;
after the last time, the released juice is drained, the mushrooms are rinsed well under running water.

It is not recommended to keep it longer: the pulp will absorb salt and the rims will be saved and not so delicious. The dish is almost ready, vegetable oil and bow remains for the last stroke. Ryzhiki, salted by an emergency, eat at once: stored in the refrigerator they are just a few days.

Ryzhiki in English

This recipe for gourmets and for those who want to surprise the guests an unusual dish. What is needed:

Products:

Ryzhikov - 1 kg
Dry wine (red) - 100 ml
Salt - 20 g
Olive oil - 100 ml
Sugar - 20 g
Dijon mustard - 20 g
Bulb - 1 pc.
amount

How to do:

clean mushrooms blanched for 5 minutes in salted water;
leans on the colander;
when mushrooms are cooled, they are cut by straw;
further, the dish is more convenient to cook in the scenery where the wine is poured, the rest of the spices are folded, they bring to a boil;
mushrooms are put in the mixture and boiled 5 minutes.

Then the mass is laid out in glass jars, leave cool, then put in the refrigerator. Can be tasting caviar after 2 hours

Cold way in banks

Soldering of the Ryzhikov Cold way - the option is common. Its advantage is that all valuable substances remain unchanged, therefore benefit from such mushrooms is greater. The recipe is used for winter storage and blanks for a long period. Many are interested in how to salt the rims for the winter in the banks, because there is no cellar, so the solutions have to keep in the refrigerator, and the pan takes a lot of space. There are two methods: one involves the use of water at the preparatory stage, the other allows you to do without it.

Recipe first that you need:

Products:

Ryzhikov - 1 kg
Black currant leaves 15 pcs.
Salt - 50 g
Black pepper scented -15 pcs.
Garlic - 4Zub.
Laurel sheet - 10 pcs.
Khrena leaf - 1 pc.

The main thing is salt, the remaining components are added at will. You can put dill or bitter pepper. Some believe that these ingredients are optional, they only spoil the taste of mushrooms. In fact, everyone chooses what she likes.

ryzhiki clean and wash cool water
they must be dried, for this, clean specimens laid out on a towel or fabric?
suitable utensils are selected: wooden barrel or enameled pan, three-liter banks;
the bottom is laid out, spices and salt, then mushrooms, they are again embarrassed, further in the same sequence layers;
capacity is necessarily covered with gauze;
the oppression is imposed.

The storage temperature for the saturation period should not exceed 5 ° C. Marla change regularly after 3 days, if the mold appeared, the fabric is removed, and the mushrooms are washed with hot water. The readiness is 2 weeks.

On the bottom of the ride or in the middle, to put a sprig of heath or ate, then the unique fragrance of the forest will continue, also the needle will prevent the appearance of mold.

If the salting occurred in a saucepan, banks sterilize over the ferry, then lay mushrooms in them. The container is closed with a caprony lid and lowered into the cellar or removed into the refrigerator. If everything is prepared correctly, such a product will be stored until 2 years.

Dry fashion

The cold salting of the rhymes dry way is recommended to those who plan to keep mushrooms in the banks in winter, as they will start to distinguish a lot of juice and fall, and therefore, they will fit more in the glass container. For cooking on a dry recipe, the rods are not soaked, but only well cleaned from garbage, cut polluted and tied areas. How is the process:

mushrooms gently fold in dishes up with hats.
generously spend the salt every row (by 5 kg of mushrooms - 250 g of salt), if there is a desire, it is allowed to add spices;
mushrooms are laid out almost to the top, you need to leave only 10 cm to the edge.
the march is superimposed on top and presses the oppression.
when the mass falls (the clock is highlighted after 5), the following batch is added to the dishes.

It is necessary to store saline mushrooms in the cellar, without removing the oppression. The Ryzhiki will be ready, too, after a half months, then they can be shifted into banks.

It is worth knowing that such a way to salting the rhymes for the winter is suitable only for the rims. Many species need to soak long, constantly changing water, repeatedly cook, but only then subject to gastronomic processing.

Each chooses a convenient recipe for the salts of the Ryzhikov. But regardless of the preparation option, it will be a wonderful dish of excellent taste.

Every fall in the forest you can collect a variety of diverse mushrooms, and among them one - the redhead is highlighted. The harvest can be so rich that it is more than enough to prepare for the winter. Then at any time of the year, you can open a jar with forest gifts and prepare a delightful delicious first or second dish, or please the guests at the holiday table of your own cooking.

Mushrooms - the product is unique, the time of time, they were in honor of Rus, they were not only dried, but also shed in large oak barrels. With this method of preservation, the taste of the rhymes is specially revealed. Before harvesting the rims for the winter, it is necessary to take into account several important nuances.

Proper preparation of the Ryzhkov to Soldering

As you know, no recipe for dishes or home conservation is simply unthinkable without preliminary preparation of the necessary ingredients. When salting mushrooms, this rule is also not an exception, because from how carefully this stage was performed, the final taste of the dish will depend.

After the redheads were collected, they must be carefully discarded to make sure that they didn't get other species in a handful, and get rid of excess garbage, remove spoiled mushrooms that are not suitable for eating. Be sure to get rid of mushrooms with rotten spots, with signs of worms and from those who have an unattractive, damaged view.

Now you can proceed to the next process - cleaning from dirt and land. Considering pollution can be used a small brush or a small knife. A small damage on the surface of the caps and legs can be neatly cut off, so do not rush, sorting mushrooms for salting.

The next stage - mushrooms need to be thoroughly rinsed in flowing cool water, then dried using kitchen paper towels.

Some hostesses that regularly plant and preserve mushrooms for the winter, as a rule, do not use the feet of fungi for these purposes. With them you can cook many other dishes, for example, fry potatoes or cook the soup, or prepare a warm salad of salt rims (you can pick up legs separately). Also, mushroom legs are perfectly transferred freezing.

Pre-boil the rhyge does not make sense if a cold ambassador is made. Mushrooms after the soles will be ready in about a couple of months.

Quick Recipe Cooking Salted Ryzhikov

After the preparation for the salmon was made, you can proceed directly to the process itself. Let's look at the recipe for the preparation of the Ryzhkov Cold way:

Ingredients:

ryzhiki without legs - 4 kg;
crash large salt - 165 grams;
3-4 cloves of garlic;
10-12 leaflets of currant;
10-12 Cherry leaves;
7-8 umbrellas of fresh or slightly dried dill;
2 laurel leaves;
5 black pepper peppers;
3-4 pepper pepper peas.

Cooking process:

For convenience, a large enameled saucepan without chipping and damage can be used for convenience of this method. It is important that it is dry and clean.
At the bottom of each container, a small amount of salt is embanked, the leaves of currant and cherries attached to the knife of garlic cloves, umbrellas of dill and pea peppers are fitted.
The following layers are laid out mushrooms, a little sprinkled with salt. The layers of mushrooms with salt are repeated until the container will end free space. The top of the container is again covered with currant and cherry leaves and a bay leaf is added from the side.
A layer of gauze is stacked on top of the tank, and already on it a plate or plywood, approximately corresponding to the inner diameter of the pan, and a small oppression, for example, a testicular cobblestone wrapped into the food film. Now everything can be covered with cellophane, but not tight, so that air access is, and remove for storage in a cool place, approximately 2-2.5 months. It can be a cellar or refrigerator, and if the mushrooms are pre-blanched, their ambassador will occur even faster.

To enhance taste, you can take more garlic and cutting the cloves on the slices, lay it layerly with mushrooms.

2-3 weeks after the salting, you can decompose mushrooms on glass cans and stored in the refrigerator. Currant leaves and cherry better put on top of the jar.

Good year - good harvest

I sincerely hope that you no longer have questions how to salt the rims with a cold way to make the workpiece delicious and fragrant.

Soldering in a hot way

The shelf life of any mushrooms, including the Ryzhikov, can be extended if they spawn them for the winter. This recipe provides for a hot ambassador, which increases product storage time and fully reveals its taste and aroma.

Ingredients:

1, 3 kg of freshly edged rims;
700 ml of pure water;
5 peas of fragrant peppers;
2 umbrella of fresh dill;
2 laurel sheets;
4-5 currant leaves;
2 umbrellas carnations;
3 tbsp. Spoons of a large table salt.

Cooking is as follows:

To go through and rinse mushrooms, changing the water, while you can give them to stand and mock the clock pair, constantly stirring them in the container to wash away all the garbage.
Remove those parts near the legs that come into contact with the ground, the small mushrooms leave the whole, large can be cut in half.
Pour water in the pan, add all the dry spices and salt, and bring to a boil. The fire should not be large, it will be enough average. As soon as it boils 5 minutes and the spices will give their flavors into the water, pour treated mushrooms into it.
Peel around 15-18 minutes on a small fire, removing the foam as needed. Throw ready-made mushrooms on a colander, while retaining the brine in which they were cooked.
Prepare clean containers that were previously sterilized. Eliminate boiled mushrooms on jars, laying them up with hats, and pour hot brine.
Roll banks and remove storage in a cold place. If everything does not fit into the prepared packaging, some of the fungi can be stored in the refrigerator, approximately 5-7 days from them you can remove the sample, reflecting sunflower oil and adding finely chopped rings of the onions.

Mariny Ryzhikov

It is necessary to harvest the product only in clean, sterilized glass jars, plastic and metal dishes can not be used.

Ingredients:

10 pcs of fragrant and black peas;
2-3 cloves of fresh garlic;
1.2 kg of rims;
150 ml of apple vinegar;
55 gr. large salt;
5 currant leaves;
3 laurel leaves.

We do this:

For cooking, freshly collected young mushrooms are suitable. Before cooking, they need to be carefully cleaned, then rinse and dry on a clean kitchen towel.
After the mushrooms dry them, they need to decompose on pure sterilized jars, and on the bottom you need to pour a little (with a teaspoon) salt.
Little mushrooms are recommended to the hats up, and between them - add pepper peas, currant leaves and bay leaf. Each row sprinkle with a small amount of salt. Garlic cloves so that they give more their fragrance, it is recommended to cut.
Boil the liter of water with the addition of apple vinegar, add the remaining salt there. Remove the boiling marinade from the fire, pour in tanks that are filled with mushrooms, and roll with covers.
Each capacity should be turned upside down to make sure that the container is sealed, cool and remove for storage. Cooked so pickled rims are not ashamed to put on the table in winter.

In cabbage leaves

In addition to the spices in the salting mushrooms in large volumes in the tank, some hostesses add vegetables, fresh greens to give the future snack of unique fragrance. Ryzhiki will be able to be kept in the cellar for a long time if they are praying with the addition of leaf of white cabbage.

Ingredients:

5 kg of freshly collected rhymes;
8-10 large cabbage leaves of winter grades;
225 gr. large salt;
10 dill umbrellas;
1 head of fresh garlic;
25 leaflets of currant leaves;
25 leaflets of cherry leaves;
65 gr. fresh horseradish (root);
10 peas of fragrant peppers.

The work algorithm is as follows:

Prepare cabbage - rinse the leaves along with the rims in running water and dry. Stren and garlic should be cleaned from the skin.
All spices and greens, seasonings divide into two pieces. To the large enameled pan on the bottom lay out one part of the cabbage leaves with fruit leaves, garlic and spices. Add a little salt.
Now the prepared mushrooms are laid out with neat layers - they need to rinse and dry, clean and, if necessary, be blanched in boiling water.
Each layer of mushrooms is sprinkled with a small amount of large salt. The top layer consists again of cabbage leaves and the remaining spices and seasonings.
On top of them, it is not a very weightless cargo on top, and leave for a couple of weeks for the arrangement, covering the polyethylene capacity to protect against contamination. After this time, the saucepan needs to cover with a lid and after 1.5-2 months you can start tasting the home billet in a variety of salty fried dishes.

If the mushrooms are used not a glass jar, then it is necessary to use a heavy oppression to moderate. It is necessary to ensure that all mushrooms are immersed in the brine and evenly reached their readiness. The oppression of such a form is recommended, so that it is possible to cover the capacitance with a lid - it is much more practical than the food film;
If at the caring of the Rusers, the brine in the container fell, it would know the temperature high to store the temperature, and the fermentation process has already begun. Do not risk and better utilize this workpiece so as not to poison the product;
It is recommended to use only the Hats of Ryzhikov, the legs can easily find other uses, such as roasting and subsequent freezing or drying.
When marinating the rhymes, in addition to vinegar, it is possible to use citric acid in granules. Adding it quite a bit in the marinade, you can give fungams an extra taste and piquancy, and you will have crispy marinated rhyge, whose recipe will ask your guests for the winter;

To carefully clean the forest mushrooms from worms, you can soak them for 2-3 hours in fairly salted water. This technique will make sure to clean the product without cutting the forest gifts.

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