Ginger for the winter: recipes for cooking cold and hot ways

Redheads "nest" in groups in spruce, pine forests. Fans of the “silent hunt” know that they should be sought in the grass and in places where moss grows. The season lasts from July to October. This species is almost impossible to confuse with other forest "brethren." They have a yellow-pink or orange-red color. In the place of the cut, milky juice appears, which has shades of red. It changes in the air - it turns green. Redheads gained their popularity hundreds of years ago. They were present at the tables of kings and common people. Mushrooms were exported to France and cost fabulous money.

Beneficial features

The camelina got a bright saturated color due to the high content of beta-carotene, which, when it enters the body, becomes retinol. In addition, they contain vitamins of groups B and C. They are rich in fiber, ash, saccharides, which are necessary for the proper functioning of organs and systems of the body.

Saffron milk contains mineral salts of many elements. They have a valuable substance - lactarioviolin, which is a natural antibiotic and can inhibit the development of bacteria. The mushroom is rich in amino acids, has a low calorie content (in salt form, about 22 kcal per 100 g) and is a find for lovers of losing weight “with taste”.

Salting Methods

Mushrooms are cooked using two main technologies - cold and hot.

1. Cold. The product fully retains all its beneficial properties. The aroma remains unchanged. A distinctive feature is long-term storage without seaming and sterilization. This technology is also called dry or wet method.
2. Hot. It requires a certain amount of time, since it involves heat treatment. Its main advantage is that fruit bodies of the most various sizes are suitable for preparations.

Classic

Features. No water is needed for pickling. Dry mushrooms are very convenient to use in salads. You can combine them with fresh herbs, raw or boiled vegetables.

Ingredients:

• 1 kg of mushrooms;
• 40 g of salt.

Cooking

1. Mushrooms are laid in a container in layers, each layer is salted. We leave under oppression.
2. We endure in the cold.
3. Ten days later we taste the workpiece.

Spicy

Features. Ready mushrooms will make a good company with boiled or fried potatoes, hot meat dishes. You can experiment with spices. Redheads turn out crispy, even despite the absence of vinegar.

Ingredients:

• 2 kg of mushrooms;
• 40 g of currant leaves;
• four garlic cloves;
• 20 bay leaves;
• 30 peas of allspice;
• 100 g of salt.

Cooking

1. We spread the mushrooms in a container in layers, alternating them with spices, spices and salt.
2. Cover with gauze, leave under oppression for six hours. After that, add a new portion of mushrooms.
3. After laying, we hold the container with the workpiece at room temperature. Every three days we change the gauze.
4. Two weeks later we spread the mushrooms in sterile jars. We close with plastic covers. We endure in the cold.

With vinegar

Features. A hot cooking method guarantees long-term storage of snacks - more than two years. The risk of mold is reduced to almost zero.

Ingredients:

• 2 kg of mushrooms;
• 800-900 ml of water;
• 40-50 g of salt;
• 50 g of sugar;
• 100-125 ml of vinegar;
• four bay leaves;
• four buds of cloves;
• allspice and black pepper peas.

Cooking

1. We prepare a brine: add spices, salt, sugar to boiled water.
2. Throw mushrooms into the marinade and cook for five minutes.
3. Add the vinegar and cook the same amount.
4. We lay out in sterile jars, roll up, warm.
5. Clean in the cold after complete cooling.
6. You can take a sample after a month and a half.

Fermented in whey

Features. Such mushrooms are good in that they are perfectly absorbed by the body due to the lactic acid developed during the fermentation process.

Ingredients:

• 2.5 kg of mushrooms;
• 30 g of dill seeds;
• five cloves of garlic;
• 80 g of salt;
• 40 g of sugar;
• 100-120 ml of serum;
• horseradish and currant leaves, horseradish root.

Cooking

1. We act step by step: chop the greens, finely chop the garlic, three horseradish.
2. We lay the mushrooms in a container in layers, alternating with salt, spices and spices.
3. Mix whey with sugar, which should completely dissolve. Fill it with mushrooms.
4. Cover the mushrooms with gauze, leave under oppression. Every three days we change the gauze.
5. Keep in the cold for three to four weeks.

Tomato

Features. The result of this recipe is an appetizing and fragrant salad, an addition to stew or another multi-component dish. Redheads are sweetish. Can supplement potatoes, rice, pasta. Large mushrooms are suitable for this recipe. During the heat treatment, they will not lose their shape as small ones. They do not even need to be cut. They will fit into the jars, since they will turn out to be soft and plastic.

Ingredients:

• 2 kg of mushrooms;
• 300 g of onions;
• 300 g carrots;
• 150 g of tomato paste;
• 150 ml of vegetable oil;
• 150 ml of water;
• 40-50 g of salt;
• 30-40 g of sugar;
• spices and spices.

Cooking

1. First of all, you need to boil the mushrooms for 40 minutes. Then they are washed with cold water and laid out in a colander to get rid of the liquid.
2. Mix mushrooms with tomato paste, sunflower oil, spices and spices.
3. Add the grated carrots and chopped onions, salt, sugar.
4. Simmer for 60 minutes over low heat.
5. We lay out in sterile containers, roll up, warm.
6. We take out in a cold place after complete cooling.

Tips for making your workpiece successful

Almost any container is suitable for blanks, and not just glass jars. Salt mushrooms can be, for example, in a saucepan. It should have a flat surface without any external damage, and even more so rust or holes. Otherwise, the oxidation process may begin, which will lead to spoilage of the product. If the method is used without cooking, then a wooden tub is suitable. The option is optimal for a summer house, a private house, where there is enough free space. The original way to cook mushrooms is the bottled ambassador. Small fruiting bodies are selected that can be pushed into the neck.

For canning, it is not necessary to use fresh mushrooms, frozen ones are also suitable. In the freezer, they are laid out in one layer and slightly frozen. Then transferred to packages and left for storage.It is very important not to wet the mushrooms before freezing so that they do not get saturated with excess water. They are washed after defrosting, immediately before pickling.

Despite the fact that mushrooms are useful for the body, there are contraindications to their use. They are not recommended for people suffering from acute diseases of the stomach and intestines. In large quantities, they should not be used by pregnant women, children, the elderly.

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