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Ryzhiks are considered one of the noblest mushrooms, as they have a delicate taste and aroma. These mushrooms can be enjoyed for a long time if they are pickled or salted for the winter. A particularly tasty snack will be mushrooms cooked without vinegar.

The question arises: how to pickle and salt mushrooms without vinegar so that their amazing taste surprises relatives and guests? Cooking mushrooms using these two methods is fairly easy and inexpensive. The main thing is to use the proposed recipes and clearly follow their step-by-step description.

Preparation for pickling and salting mushrooms without vinegar

Before you start pickling and salting mushrooms without vinegar, you need to do some preliminary preparation.

• Mushrooms are sorted out, rejecting wormy and broken specimens.
• They clean the dirt from the caps, removing the remnants of grass, needles and leaves.
• Cut off the tips of the legs no more than 1-1.5 cm and fill it with cold water.
• Rinse with hands for several minutes and lay out on grates so that excess liquid is glass. If the mushrooms are salted with dry salting, then the mushrooms should not be washed. In this case, the surface of the caps is wiped with a damp kitchen sponge, soft toothbrush or paper towel.

Further actions with mushrooms will depend on which cooking option was chosen - pickling or salting.

Hot marinating mushrooms without vinegar

This method of pickled mushrooms without vinegar is well known among experienced housewives. Hot pickling helps make a delicious winter snack that will decorate any festive table.

• 2 kg of saffron milk caps;
• 1 tbsp. l. no top salt;
• 3 g citric acid;
• 300 ml of purified water;
• 3 peas of black and allspice.

Marinating mushrooms without adding vinegar in a hot version can also be mastered by a novice cook, if he adheres to the step-by-step description of the recipe.

1. The first step is to start preparing the marinade: let the water specified in the recipe boil, add salt and citric acid.
2. Peeled and washed mushrooms are dipped into the marinade, turn off the heat and let stand for 30 minutes.
3. Turn on the fire again and boil the mushrooms in the marinade for 10 minutes.
4. Fruit bodies are laid out in sterilized jars, compacted and poured with marinade.
5. They roll up the lids, turn them over and cover them with an old blanket.
6. After complete cooling, the hot-cooked mushrooms are taken out into a cool room and stored for about 10-12 months.

We marinate mushrooms without vinegar for the winter: a step-by-step description

Marinating mushrooms without adding vinegar, but with such a spicy spice, will make the appetizer richer and more aromatic.

Cooking at home is not difficult at all, the main thing is that all the ingredients are at hand.

• 2 kg of saffron milk caps;
• 1.5 liters of water;
• 10 black peppercorns;
• 5 inflorescences of carnations;
• 2 tsp salt;
• 5 g citric acid.

We marinate mushrooms without vinegar for the winter, following the step-by-step description of the recipe.

The mushrooms prepared for pickling are placed in an enamel pan, poured with the water specified in the recipe, and salt is added.

Bring to a boil and boil for 3-5 minutes.

They are thrown back onto the wire rack and allowed to drain completely.

All spices are added to the mushroom broth, boiled for 5 minutes and allowed to cool slightly.

Mushrooms are placed in sterilized jars, compacted with a spoon.

Bring the marinade to a boil and pour the mushrooms to the very top.

The jars are sealed with sealed lids, allowed to cool and placed in the refrigerator.

After 3-4 days, mushrooms can be put on the table, treating loved ones.

Marinating mushrooms without vinegar with citric acid

For quick pickling of saffron milk caps for the winter without vinegar, you will need citric acid and garlic. As a result, the appetizer will turn out to be spicy and appetizing, which cannot but please men.

• 2 kg of mushrooms;
• 1 liter of water;
• 50 g salt;
• 3 pcs. bay leaf;
• 10 allspice peas;
• 8 cloves of garlic (medium size);
• 10 g citric acid.

How to pickle mushrooms on your own without vinegar, the description of each stage will show.

1. Pour the peeled and washed mushrooms in cold water with water, add salt and after boiling, let it boil for 10 minutes.
2. Place in a colander and drain slightly.
3. Put bay leaf and garlic chopped into slices in sterilized jars.
4. Add citric acid, allspice to the mushroom brine and let it boil for 5 minutes.
5. Put the mushrooms in jars, press down with a spoon so that there are fewer air pockets, and pour over the marinade.
6. Close with tight nylon lids and place under an old blanket until it cools completely.

With humor, it is worth noting that such a snack cannot stand for a long time, because it is eaten almost immediately. You can safely decorate the New Year's table with such yummy to please family members and friends.

Marinated mushrooms without vinegar with cinnamon

Ryzhiks marinated for the winter without vinegar with the addition of cinnamon sticks will become an indispensable dish to the festive table.

Try this recipe and see how delicious it turns out.

• 2 kg of saffron milk caps;
• 7 g citric acid;
• 1 PC. cinnamon sticks;
• 3 peas of black and allspice;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 1 water;
• 2 pcs. bay leaf.

1. Prepared mushrooms are poured with water and boiled for 5 minutes.
2. The water is drained and poured in a new portion, the volume of which is indicated in the recipe.
3. Boil for another 10 minutes and, putting in a colander, allow to drain completely.
4. They are laid out in sterilized jars and the filling is prepared.

As already noted, the mushroom marinade is prepared without vinegar as follows:

1. Mushroom broth combines salt, citric acid, sugar, black and allspice peas, cinnamon stick and bay leaf.
2. Allow to boil, boil for 10 minutes and allow to cool slightly.
3. Strain through cheesecloth or a metal sieve and let it boil again.
4. Jars of mushrooms are poured, covered with metal lids and sterilized. Banks with a capacity of 0.5 liters are sterilized in boiling water for 20 minutes.
5. Lids are rolled up and left to cool without insulation.

Mushrooms without vinegar in their own juice: how to pickle mushrooms

Gingerbreads, cooked without vinegar in their own juice, are usually closed by modern chefs in glass jars, which allows you to preserve the product for a long time. The snack can be perfectly stored not only in the basement, but also in the pantry.

• 3 kg of saffron milk caps;
• 200 g of salt;
• 4 horseradish leaves;
• 10 cherry and black currant leaves;
• 8-10 cloves of garlic.

How to salt mushrooms without using vinegar, a step-by-step description will show.

1. Put cherry, horseradish and currant leaves scalded with boiling water in sterilized jars.
2. Put the mushrooms peeled with a damp sponge on the leaves, caps down.
3. Sprinkle each layer with salt and chopped garlic cloves.
4. Cover the mushrooms with gauze folded in several layers.
5. Pour the remaining salt on it and cover with another layer of gauze on top.
6. Press down with a load and take out to a cool place for 60 days. At the same time, check the cans every 3-4 days, and if mold has appeared, remove it by washing the gauze and the load with hot water with the addition of salt and vinegar.

Harvesting mushrooms without vinegar with vegetable oil

In this embodiment, the preparation of saffron milk caps also takes place without vinegar, but with oil. It is vegetable oil in this case that acts as a preservative for mushrooms. From such fruit bodies, you can make delicious hodgepodge and salads. They can also be used as a filling for pies and pizzas.

• 2 kg of saffron milk caps;
• 100 g of salt;
• 4 sprigs of dill;
• vegetable oil;
• 4 horseradish leaves;
• 6 cloves of garlic;
• 2 pcs. onions.

From the step-by-step description of the recipe, you can learn how to pickle mushrooms without vinegar.

1. Put the peeled and washed mushrooms in an enamel pan, fill them with water so that it covers the fruit bodies.
2. Boil for 15 minutes, put on a wire rack and leave to drain.
3. Chop the onion in half rings, chop the garlic into slices, tear the leaves into pieces with your hands.
4. Pour salt, chopped onion, garlic and horseradish leaves into the boiled and drained mushrooms.
5. Mix well and distribute in sterilized jars.
6. We put oppression on top, cover with gauze and leave for 10 days in a cool room.
7. When the mushrooms let the juice out, remove the gauze and oppression, pour 4 tbsp each into jars of mushrooms. l. calcined vegetable oil and close with tight nylon caps.

Mushroom caviar from camelina without vinegar

Mushroom caviar from camelina cooked without vinegar is a delicious appetizer that will conquer even gourmets. Try to make this dish for the winter and make sure that not only pickled and salted mushrooms are worthy of your attention.

• 1 kg of saffron milk caps;
• 3 heads of onions;
• 5 cloves of garlic;
• 2.5 tbsp. l. freshly squeezed lemon juice;
• Vegetable oil - for frying;
• Salt to taste;
• Ground black pepper - 1 tsp

1. Peeled and washed mushrooms are cut into pieces and placed in a dry hot frying pan.
2. Fry over low heat until the liquid evaporates and cover with vegetable oil.
3. Fry until golden brown and add diced onions.
4. They continue to fry for 15 minutes and season to taste.
5. Pour in black pepper, chopped garlic and lemon juice.
6. Mix the mushroom mass, add vegetable oil (if necessary), and continue to fry over medium heat for 15 minutes.
7. The caviar is placed in sterilized jars and placed in a pot of hot water for sterilization.
8. Sterilized for 20 minutes in boiling water, closed with sealed lids and cooled without insulation.
9. After cooling, the caviar can be taken to the basement, or left in the pantry.