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Since ancient times, mushrooms have been considered a valuable food product that can be easily absorbed by the human body. In addition, these fruiting bodies are rich in minerals and are a source of protein food, especially for vegetarians and fasting people.

Camelina with garlic, prepared by pickling or salting, is especially appreciated among gourmets. But not every cooking lover knows how to carry out these processes in order to enjoy a real gourmet snack in winter.

Ryzhiks cooked for the winter with garlic, provided that the processes of pickling and salting are carried out correctly, will decorate your festive and everyday table and become welcome "guests".

We offer several recipes for salting and pickling mushrooms with garlic for the winter, which any housewife can handle. In this article, each option will be described in detail in detail. However, it should be remembered that mushrooms must be pre-treated before cooking, which includes:

• Cleaning fruit bodies from forest debris and cutting off the lower part of the legs;
• Rinsing with plenty of water (if it is not dry salting of mushrooms).

It should be noted that regardless of the chosen method of salting or pickling, the workpiece should be stored in a cool and dark room at a temperature that does not exceed + 10 ° C.

Dry salting of mushrooms with garlic

Salted mushrooms cooked with garlic according to the classic dry method are incredibly tasty, retaining their red color and forest aroma.

• 2.5 kg of saffron milk caps;
• 120 g salt;
• 8-10 cloves of garlic.

The process of salting mushrooms with garlic is carried out according to step-by-step instructions.

In this recipe, dry peeled mushrooms are not boiled or washed in water.

A thin layer of salt and a few finely chopped cloves of garlic are poured onto the bottom of the enamel container.

Lay out a layer of saffron milk caps so that its height does not exceed 6 cm.

After filling the container, when all the mushrooms are laid out and sprinkled with salt and garlic, cover the top of the fruit bodies with gauze folded in several layers.

Place an inverted plate on top, smaller in diameter than the container with mushrooms, and press down with a load.

After 15 days, when the fruit bodies are completely covered with brine, they can be eaten.

How to pickle mushrooms with garlic and dill: a step-by-step description

In this recipe, cooking salted mushrooms with garlic will not take much of your time.

The mushrooms will be crispy and retain their attractive appearance.

Many culinary experts prefer to salt mushrooms for the winter in this way.

• 2 kg of saffron milk caps;
• 100-120 g of salt;
• 5-7 cloves of garlic;
• 4 things. bay leaf;
• a bunch of dill;
• 10 black peppercorns.

How to salt mushrooms with garlic correctly will be shown in a further step-by-step description.

1. Put the peeled mushrooms in a colander and blanch in boiling water for 2-3 minutes.
2. Then they are immediately washed with cold water and laid out in an enamel pan in layers, each of which is sprinkled with a preservative, chopped garlic, bay leaf, chopped dill and black peppercorns.
3. Cover with a gauze napkin, press down with a load so that the mushrooms are slightly compressed, and the juice is put in.
4. They are taken out to a cool room and left for 1.5-2 weeks.
5. Spread mushrooms in glass jars, fill with brine and close with tight lids. After 10 days, you can taste the fruit bodies, as well as treat them to your guests.

Recipe for cold salted mushrooms in jars

This recipe for mushrooms with garlic, salted in the cold way, will make a delicious snack from mushrooms, although it provides for long-term aging of the fruit bodies in brine.Although this method does not require heat treatment, the mushrooms must be soaked for 2 hours before salting.

• 2 kg of saffron milk caps;
• 100 g of salt;
• 5-7 cloves of garlic;
• 10-15 black currant leaves;
• 5 pieces. bay leaf.

This option is best suited for salting small-sized young saffron milk caps.

1. Put the peeled and soaked mushrooms on a wire rack and drain well.
2. Line the bottom of sterilized jars with currant and laurel leaves.
3. Put 2-3 pieces. diced garlic cloves.
4. Distribute the mushrooms with their caps down and sprinkle with salt.
5. In addition, sprinkle each layer of mushrooms with chopped garlic.
6. Put the mushrooms in jars to the very top and sprinkle each layer with salt and garlic.
7. Cover the top of the last layer of mushrooms with currant leaves, cover with gauze and press down with a load that will reduce the distance between the fruit bodies so that salt and spices penetrate into the mushroom pulp.
8. Put the jars with the blank in a dark and cool place for 2 weeks. After the expiration of the prescribed period, close the mushrooms with nylon lids and wait about a week more so that you can taste the product.

How to salt mushrooms with garlic and dill

This salting option is best cooked hot. Salted mushrooms with garlic and dill are a delicious and aromatic appetizer for any holiday or even for everyday lunches and dinners. Another plus of this blank is that for the process you can take mushrooms of different sizes available. Salting mushrooms with garlic and dill is as easy as shelling pears, even a novice housewife can do it.

• 5 kg of saffron milk caps;
• 250-300 g of salt;
• Dill sprigs (can be combined with umbrellas);
• 10-15 cloves of garlic;
• Black currant leaves;
• 10 pieces. bay leaf;
• 20 black peppercorns.

How to salt mushrooms with garlic and dill correctly, you can learn from the step-by-step description of the recipe.

1. Rinse the peeled mushrooms, cut large specimens into several parts.
2. Put water in an enamel saucepan on the stove, let it boil and add prepared mushrooms.
3. Boil over high heat for 15 minutes and discard in a colander to drain all the liquid.
4. Allow the mushrooms to cool and start filling a wooden or enamel container.
5. Lay out currant leaves and dill sprigs with a "pillow".
6. Then spread the mushrooms and sprinkle with salt, garlic, pepper and bay leaves.
7. Sprinkle each subsequent layer of mushrooms with salt and spices, spreading them to the very top of the container.
8. Top with blackcurrant leaves and dill sprigs.
9. Cover with a gauze or cloth napkin and press down with a load so that the mushrooms sit down and let the juice out.
10. Take the container to a cool room with a temperature not higher than + 10 ° С for 1 week.
11. Every 3-4 days, the brine should be inspected, which should have a brownish tint.
12. Next, the mushrooms need to be laid out in sterilized glass jars, filled with brine and closed with tight nylon lids.
13. You can start tasting the delicacy in 3-5 days.

Gingerbreads, salted with garlic, dill and red pepper

The recipe for salted mushrooms, cooked with garlic and ground pepper, helps to maintain a rich red color and elastic consistency in fruit bodies. These mushrooms work well as an addition to any salad.

• 3 kg of saffron milk caps;
• 150 g of salt;
• 8 cloves of minced garlic;
• 1 tsp ground red pepper;
• 3 dill umbrellas;
• 8-10 carnation buds.
• 2-3 leaves of green horseradish.

The method of salting mushrooms with garlic and pepper is prepared according to the following step-by-step description.

1. Pour boiling water over the pre-peeled and washed mushrooms and leave for 10 minutes, stirring constantly with a slotted spoon.
2. Then turn on the heat to maximum and boil the mushrooms for 5 minutes, removing the foam from the surface.
3. Drain the water, put the mushrooms on wire racks and let them drain well.
4. Pour the mushrooms into a large enamel pan, add all the spices, salt and spices (except horseradish leaves) and mix well with your hands. This must be done very carefully so as not to crush the mushrooms.
5. First put pure horseradish leaves in sterilized jars, and then all the mushrooms along with spices and herbs.
6. Press down the mass with your hands so that there are no air pockets left in the jars, and close with tight plastic lids.
7. Take to the basement for 2 months and store at a temperature of + 8 + 10 ° C.

Salted mushrooms with garlic and caraway seeds

Knowing how to pickle mushrooms with garlic and caraway seeds, you will get a delicious and aromatic appetizer for the festive table, and you will also be always ready for an unexpected arrival of guests.

• 2 kg of saffron milk caps;
• 100 g of salt;
• 1 tsp cumin;
• 6-8 cloves of garlic.

1. This option involves boiling mushrooms in salted water with the addition of citric acid.
2. Peeled mushrooms are washed, poured with boiling water, salt and 2 pinches of citric acid are added.
3. Cook for 15 minutes, from time to time removing the foam from the surface with a slotted spoon.
4. They are thrown in a colander, allowed to drain and cool.
5. Put the mushrooms in layers in sterilized jars with a wide neck, sprinkling with salt, caraway seeds and chopped garlic.
6. Pour boiling water over the jars and put a little pressure on top so that the mushrooms are immersed in the brine.
7. After cooling, take to a cool and dark place and leave for 2 weeks.
8. After this period, the mushrooms are ready to eat.

Gingerbreads marinated with garlic and oil: a step-by-step recipe

Pickled mushrooms with garlic and butter are a traditional snack for any winter holiday. This is a real delicacy with an amazing aroma of a combination of mushrooms and spices.

• 3 kg of saffron milk caps;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 10 slices of garlic, sliced ​​into slices;
• 100 ml of vegetable oil;
• 50 ml vinegar;
• 5 peas of black and allspice;
• 3 pcs. bay leaf.

Gingerbreads marinated with garlic and butter should be prepared according to the step-by-step recipe below.

1. Pre-prepared mushrooms must be put in a saucepan.
2. Cover with water and boil over medium heat for 10 minutes.
3. Drain the water, and distribute the mushrooms on the grates, let them drain, and only then proceed to marinating.
4. Pour some water into an enamel pot, add peppercorns, bay leaves, garlic, salt, sugar, vinegar and vegetable oil.
5. Boil the mass over low heat for 5-7 minutes, and distribute the mushrooms over the jars.
6. Pour in hot marinade and close with tight plastic lids.
7. Allow to cool and store in the basement.

Delicious mushrooms marinated in tomato and garlic

Gingerbreads marinated in tomato and garlic are an amazingly tasty appetizer. The sweet and aromatic marinade will make the mushrooms tender and crispy.

• 2 kg of saffron milk caps;
• 500 ml of water;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 4 carnation buds;
• 300 g tomato paste;
• 5 peas of allspice, white and black peppers;
• 50 ml vinegar.

How should you marinate mushrooms with garlic in tomato?

1. In this option, all spices and herbs are boiled, including tomato paste, for 10 minutes.
2. Then peeled and washed mushrooms are introduced, boiled for 30 minutes over low heat.
3. Mushroom mass is distributed in sterilized glass jars, filled with tomato marinade.
4. Banks are closed with tight nylon lids and left to cool in the room.
5. They are taken out to the basement or placed on the lower shelves of the refrigerator.

Fragrant mushrooms, fried for the winter with garlic

If you want to surprise your household with a delicious and aromatic snack, try closing fried mushrooms with garlic for the winter.

• 2 kg of saffron milk caps;
• ½ tbsp. l. salt;
• vegetable oil;
• 10 cloves of garlic.

The recipe for fried mushrooms with garlic is prepared in stages, following the detailed description.

1. Boil the peeled mushrooms in salted water for 20 minutes, removing the foam.
2. Put in a colander, drain and cut into slices.
3. Put in a hot dry frying pan and fry until the liquid evaporates.
4. Pour in vegetable oil in such an amount that the mushrooms float in it.
5. Fry for 40 minutes and add chopped garlic and salt.
6. Stir and continue to fry over medium heat for another 20 minutes.
7. Put the hot mushrooms in sterilized jars, do not seal much, and pour the vegetable oil in which they were fried to the very top.
8. Roll up with metal lids, allow to cool at room temperature and only then take to the basement for storage.