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Ryzhiks are versatile fruiting bodies that can be prepared for the winter in various ways. The most common preparations from camelina are salting, pickling, drying, freezing. You can make delicious caviar or hodgepodge from these mushrooms. They can be pickled with tomatoes and even fermented.

We offer the best recipes for preparations for the winter from saffron milk caps with a step-by-step description of the preparation. Following them, you can be sure that delicious and aromatic mushroom snacks will delight your guests and household members all year round.

Recipes for harvesting saffron milk caps for the winter are very simple. The end result will amaze anyone who tastes them with its taste. Even a novice cook can handle them.

Harvesting of mushroom caviar from camelina

Camelina harvest prepared with caviar is an easy and fairly simple recipe. This vegetable delicacy turns out to be unusually aromatic and nutritious. After cooling, mushroom caviar is rolled up in jars or eaten immediately.

• Mushrooms - 2 kg;
• Carrots and onions - 2 pcs.;
• Tomatoes - 3 pcs.;
• Garlic - 3 cloves;
• Vegetable oil - 5 tbsp. l .;
• Ground black pepper - 1 tsp;
• Salt to taste.

The preparation of camelina mushrooms for the winter should be allowed to brew for 2-3 days, then the snack will turn out "lick your fingers!".

1. Peel the mushrooms, rinse in cold water and boil for 20 minutes.
2. Cook mushrooms should be in salted water with the addition of citric acid, constantly removing the foam from the surface.
3. Place in a colander and drain completely.
4. Peel the carrots and onions, rinse and chop: grate the carrots, cut the onions into cubes.
5. First fry the carrots in vegetable oil until tender, then separate the onions until golden brown.
6. Wash the tomatoes, cut into cubes and add to the carrots and onions, mix.
7. Add diced garlic to the mass, season with salt and pepper, simmer for 20 minutes.
8. In a separate frying pan, fry the boiled mushrooms until golden brown and leave to cool.
9. Skip mushrooms and vegetables through a meat grinder 2 times, mix everything well and put in a pan.
10. Simmer over low heat for 10 minutes, stirring constantly and avoiding burning.
11. Arrange in sterilized jars and pour 2 tbsp on top. l. calcined vegetable oil.
12. Close with tight lids and allow to cool at room temperature.
13. Store the workpiece in the refrigerator or in a dark, well-ventilated basement.

Delicious preparation of camelina: hot salting

Salting is considered one of the most common - a preparation of saffron milk caps, cooked in a hot way. Mushrooms retain their bright red color due to heat treatment.

• Mushrooms - 2 kg;
• Salt - 2 tbsp. l .;
• Dill sprigs;
• Bay leaf - 2 pcs.;
• Black pepper - 7-10 peas.

Peeled and washed mushrooms are boiled for 15 minutes in salted water with the addition of 2 pinches of citric acid.

Throw in a colander and leave for 20 minutes to drain.

Dill twigs and bay leaves are placed at the bottom of sterilized jars.

Next, the mushrooms are distributed in layers, sprinkling with salt and black peppercorns.

Press down with hands, compacting the layers, and close with tight nylon caps.

A tasty preparation of saffron milk caps is stored in the refrigerator or in a dark basement. A cold appetizer is served to the table just 10-13 days after preparation.

Harvesting saffron milk caps for the winter for cooking borscht

Pickling is considered another popular recipe for harvesting camelina mushrooms for the winter. Fruit bodies prepared in this way can be used as a cold snack or as an additional ingredient for salads.

• Mushrooms - 3 kg;
• Water - 700 ml;
• Salt - 1.5 tbsp l .;
• Sugar - 1 tbsp. l .;
• Vinegar - 3 tbsp. l .;
• Carnation buds - 3 pcs.;
• Bay leaf - 2 pcs.

1. After cleaning, the mushrooms should be thoroughly washed, cut off the lower part of the legs and boiled in salted water for 20 minutes.
2. Put in a colander and rinse under running cold water.
3. While the mushrooms are draining from the excess liquid, you should prepare the marinade.
4. Combine salt, sugar and all other spices in water, except vinegar.
5. Boil for 5-7 minutes over medium heat and add vinegar at the end.
6. Arrange the mushrooms in sterilized jars, seal with your hands and pour gently with hot marinade.
7. Roll up with sterilized metal lids, turn over and cover with a blanket.
8. Allow to cool completely and take to a cool cellar.

Harvesting saffron milk caps for the winter is used to make borscht. This dish turns out to be very tasty and satisfying, with the aroma of pickled mushrooms.

What kind of preparation can be made from saffron milk caps with tomatoes?

What preparations can be made from saffron milk caps with tomatoes when the mushroom picking season comes? During this period, you always want to make something unusual and tasty out of them. Try marinated mushrooms with tomatoes - this dish will surprise you with its simple and at the same time sophistication.

• Mushrooms - 2 kg;
• Salt - 1 tbsp l .;
• Sugar - ½ tbsp. l .;
• Tomatoes - 1 kg;
• Garlic - 5 cloves;
• Acetic essence 70%;
• Dill seeds - ½ tsp;
• Black pepper - 10 peas.

The recipe for harvesting made from camelina mushrooms for the winter is described below in stages.

1. Rinse the pre-peeled mushrooms, cut off the ends of the legs.
2. Pour cold water, put on fire and cook for 10 minutes over medium heat.
3. Wash the tomatoes, cut into any shape and twist through a meat grinder.
4. Add salt, sugar and all spices to tomatoes, except vinegar essence and garlic.
5. Boil for 30 minutes over low heat, add mushrooms to the tomatoes and cook for 30 minutes.
6. Put garlic cloves cut into slices in sterilized jars.
7. Put mushrooms in jars up to the very top.
8. Pour 1 tsp into each jar with a capacity of 700 ml. vinegar essence.
9. Roll up the lids, turn upside down and cover with an old blanket. Allow to cool completely and remove to a cool dark place.

What to cook from saffron milk caps: preparation from frozen mushrooms for the winter

Freezing is considered one of the most popular ways to store mushrooms for the winter, especially if you have a large freezer. What to cook from saffron milk caps for the winter to make the preparation tasty?

You can cook an amazingly tasty piece of frozen mushrooms, for example, marinate them before the holiday.

• Mushrooms - 1 kg;
• Salt - ½ tbsp. l .;
• Sugar - 2 tsp;
• Water - 700 ml;
• Vinegar - 2 tbsp. l .;
• Carnation - 1 pc.;
• Bay leaf - 2 pcs.;
• Allspice and black pepper - 5 peas each.

1. Put the frozen mushrooms into boiling water and boil for 10 minutes.
2. While the fruit bodies are boiling, we are preparing the marinade.
3. Combine salt, sugar, vinegar and all the spices from the recipe in water.
4. Boil for 5 minutes and add the boiled mushrooms.
5. Cook for 15 minutes, turn off the stove and leave the mushrooms in the marinade to cool completely.
6. Fill sterilized jars with mushrooms, fill with marinade and close with tight lids.
7. We put it in the refrigerator for storage or take it to the basement. The mushrooms will be ready to eat in 2-3 days.

Recipe for making fried mushrooms with onions

What other preparations can be made from saffron milk caps to please your loved ones with a delicious and aromatic dish? Try fried mushrooms with onions. In winter, this appetizer will look great for both lunch and dinner.

• Mushrooms - 3 kg;
• Vegetable oil;
• Onions - 1 kg;
• Salt and black pepper to taste.

The recipe for fried mushrooms is made according to the following description:

1. We clean the mushrooms, rinse, boil for 10 minutes over medium heat and put in a colander.
2. Let cool, cut into pieces and put in a hot frying pan without oil, fry for 10 minutes.
3. Pour in the oil, fry over medium heat for another 20 minutes.
4. Peel the onion, cut into thin half rings and combine with mushrooms.
5. Stir, salt and pepper to taste, continue to fry for 15-20 minutes, stirring constantly with a wooden spoon.
6. Distribute the hot mushroom mass over sterilized jars, press down with a spoon and pour oil from the pan on top. If it is not enough, then you need to calcine more vegetable oil and pour mushrooms on top.
7. We close it with nylon covers, let it cool completely and take it out into a cool room.

Harvesting cabbage and mushrooms for the winter: a pickling recipe (with video)

The recipe for harvesting cabbage and camelina for the winter, or rather, pickling them, is a fairly simple process. The advantage of fermented fruit bodies is that during fermentation, the resulting lactic acid destroys the membrane of fungal cells. Thanks to this, mushrooms are easily absorbed by the human body.

• Ryzhiki - 1.5 kg;
• Cabbage - 1 kg;
• Carrots - 5 pcs.;
• Salt;
• Cumin - 1/3 tsp

We offer you to watch a video of the preparation of saffron milk caps.

1. Boil the brine at the rate of 100 g of salt per 1 liter of water, let it cool completely.
2. Chop the cabbage and put in the brine for 10 minutes.
3. Select in a colander to glass the liquid, and put in a separate container.
4. Peel the mushrooms, wash and boil for 20 minutes in salted water with a pinch of citric acid.
5. Remove the mushrooms and put in a colander to drain.
6. Peel the carrots, grate and mix with the cabbage.
7. Put cabbage with carrots and mushrooms in layers in large glass jars, sprinkle with caraway seeds.
8. Take out to a cool place and leave for 7 days.
9. 2 times a day, pierce the entire mass to the very bottom with a long knife so that the resulting gas escapes, then the cabbage will not turn out to be bitter.

Such a blank can be used as a cold snack or filling for pies.

Recipe for harvesting saffron milk caps for the winter: salad with mushrooms, rice and vegetables

The recipe for preparing camelina salad for the winter with the addition of rice and vegetables is an amazing appetizer even for a festive table.

Such a salad in winter will save time on cooking breakfasts, it is enough just to put it on a plate.

For lovers of spicy dishes, garlic and red ground pepper can be added to the appetizer.

• Mushrooms 2 kg;
• Carrots, tomatoes, onions and bell peppers - 500 g each;
• Rice - 2 tbsp.;
• Vegetable oil - 2 tbsp.;
• Salt to taste;
• Vinegar - 100 ml;
• Sugar - 1 tbsp. l.

1. Boil the peeled mushrooms for 20 minutes in salted water and put them in a colander to drain.
2. We clean the vegetables, wash them under the tap and chop them: tomatoes - into cubes, peppers - noodles, onions - in thin half rings, three carrots on a coarse grater.
3. We wash the rice in several waters and boil until half cooked.
4. Add salt, sugar, vinegar and oil to chopped tomatoes, boil for 10 minutes.
5. Add carrots to a boiling tomato, cook for 15 minutes and add pepper.
6. Boil over low heat for 15 minutes and add the onion.
7. Add boiled mushrooms, cooked rice until half cooked, mix well until smooth.
8. Cook the whole mixture for 40 minutes over low heat with regular stirring to avoid burning.
9. We distribute the salad in sterilized jars, close with tight lids.
10. We wrap the workpiece and leave to cool, then take it to a dark basement and store it at a temperature not higher than +10 + 12 ° С.