Mushrooms: please be early autumn mood

Mushrooms - mushrooms are completely unique, they are forever conquer those who tried them cooked without unnecessary additives, their wonderful taste and aroma. If you want to prepare the mushrooms for winter use proposed in this article recipes.

The mushrooms absorbed by the body better than all other fungi, so they can eat almost everything, the only exception is people with low acidity of gastric juice, pancreatitis, and cholecystitis. In Europe, these mushrooms are considered a delicacy due to its excellent taste, some connoisseurs even eat them raw. Valued they are and for their usefulness - they have a lot of vitamins (a, B1, B2, C, PP), amino acids, minerals (iron and others) contained in them also kletschka and natural antibiotic victoriaville - enemy of the TB bacteria.

With regular use Ryzhikov improves metabolism and eliminate symptoms caused by disorders (vitiligo and other), better skin, hair, eyes.

Importantly, salted mushrooms calorie meat and poultry, milk, eggs and salt herring, three and more times they are calorie vegetables and fruits. However, this caloric much more useful thanks to polyvitamins and saturation of these fungi provide nutrients, including essential amino acids.

Recipes canning Ryzhikov

The mushrooms perfectly manifest itself with any method of cooking: frying, marinating, pickling, etc. today We will talk about how to salt and marinate these mushrooms for you to be able to enjoy them and to impress such a great snack all, who will come to visit or come for a holiday feast.

As already noted, the mushrooms have a unique taste and aroma, so some cooks prefer, salting and pickling these mushrooms, not to suppress their special flavor to various dishes. The first method blanks Ryzhikov, about which we will speak of such, without the use of a large number of spices and seasonings.

Recipe marinating Ryzhikov in Vyatka

Ingredients: mushrooms, water (better key), salt to taste.

How to marinate the mushrooms in Vyatka. Rinse the mushrooms under running water, cover with cold water for 2-3 hours, then pour fresh water and bring to a boil and boil for 1-2 minutes, immediately cooled in cold water. Then the mushrooms need a few layers put in a glass jar or enamel bucket down hats and cover with cold spring water so that it does not cover the mushrooms completely, only when the primary salting you should take 1 tbsp. of salt, the quantity which can be used to increase the taste. The top layer of mushrooms, cover with gauze, the top lay the wooden circle on it to install non-severe oppression. When the mold you need to immediately replace the cheesecloth and boil circle and oppression. To avoid the risk of zaplesnevelye mushrooms in a container you can pour a little boiled vegetable oils. Salt mushrooms need as long as you do not stop their sediment, thus from above it is possible to report fresh mushrooms (after the last Doklady salt mushrooms need up to 1.5 months).

To use for this recipe better borovye mushrooms that are superior to spruce taste and aroma. First, in General, are preferred for use because spruce mushrooms on a number of parameters they are inferior (thin and fragile hat, they are very crumble, inferior completion in appearance).

Method-Vyatka can besmear mushrooms and a method of hot pickling. In any case, these mushrooms are very fragrant. Saline in any way the mushrooms can boil until tender (until you begin to settle to the bottom of the pan) and to preserve the banks.

Recipe canning salt Ryzhikov

You will need: 1kg salt Ryzhikov, 3 g of citric acid, 6 peas sweet pepper, 3 Bay leaves.

How to preserve mushrooms. Remaining from salting Ryzhikov brine 5 min to boil, removing the foam. Mushrooms drain in a colander and rinse with boiling hot water (two liters). In sterilized jars to combine spices, mushrooms, pour boiled the brine, if it was not enough, pour just boiled water. To sterilize jars 1l 50 min 40min or 0.5 l, cork boiled lids.

If desired, before boiling the brine, you can add the leaves of a black currant, Bay leaf, black pepper and other additives to taste.

If you can mushrooms according to the following recipe, you will also be able to save very unique and pleasant flavor of these mushrooms. This technique hot Ambassador.

Recipe for pickling Ryzhikov hot way

You will need: 1kg Ryzhikov, marinade on 150 g of water, 7 g of salt and 1.5 g of citric acid.

How to pickle mushrooms. To sort the mushrooms in size, washed, coarse cut, fine, you can leave whole.

To the mushrooms have darkened, immediately after preparation, put them in salted water (1 liter of water 20 g of salt), but should keep them for long.

After preparing all the mushrooms wash, put in the boiling marinade and 15 min boil after boiling. Cooked mushrooms to put in sterile jars, cover with filtered marinade (those in which they were cooked), cover and sterilize, cork.

If desired, the mushrooms can be pickle and condiments.

Recipe canning Ryzhikov with seasonings

You will need: 1kg Ryzhikov, 7 black peppercorns, 5 peas, sweet pepper, 1 clove Bud, 0.5 cups of vinegar 9%, 1 teaspoon salt large ? glass of drinking water.

How to marinate the mushrooms. Prepare to go through and wash the mushrooms, put in a saucepan, pour boiling water, add salt, cover and 3 min to leave, then immediately drain in a colander. Marinade the water to combine with spices and vinegar, salt, bring to boil, cool. Put the mushrooms into sterilized jars, pour the cold marinade and seal jars boiled lids.

Eat mushrooms, salted or pickled in any way, it is possible already after 2-3 days, it is absolutely not dangerous, of course, if it's really real forest mushrooms collected far from the road. In Russia walk in the woods for mushrooms was taken immediately with wooden barrels: they just poured salt immediately and kept until use.

Try to prepare the mushrooms for the winter and smite all who try this delicious appetizer, their culinary talents!