Gingerbreads with vinegar for the winter: step-by-step recipes for making pickled, salted mushrooms and caviar

For high taste, mushrooms received the 1st category of edibility. This suggests that they can be used not only in a thermally processed form. It turns out that this species, although it is a milkman, can be consumed completely raw, simply sprinkled with salt and seasoned with lemon juice. With such fruit bodies at home, you can also cook a lot of delicious dishes.

However, preparations from these mushrooms intended for long-term storage are especially appreciated. For example, recipes for marinating saffron milk caps for the winter with the addition of vinegar have proven themselves perfectly not only on a daily basis, but also on a festive table. In addition, with such a preservative, you can pickle your favorite mushrooms, and also make caviar from them.

Processing camelina before pickling or pickling mushrooms with vinegar

But before choosing the recipe you like, you need to know about some of the intricacies of the pre-processing of a forest product.

  • It is recommended to choose elastic and strong fruit bodies for pickling and pickling. It is better if they are small or medium in size so that they can be preserved whole. This will make the appetizer look even more appealing. But for caviar, you can safely send broken and "ugly" specimens, cutting off the damaged areas with a knife.
  • The mushrooms should be thoroughly wiped with a kitchen sponge or old toothbrush, paying particular attention to blockages in the plates.
  • Cut off the hardened parts of the legs and rinse the mushrooms in cool water, preferably with the addition of salt.
  • Cut large specimens into pieces, leave small ones intact.
  • Further, the fruiting bodies are either boiled or not. Everything will depend on the specific preservation recipe.

Ryzhiks marinated with vinegar for the winter will appeal to everyone, without exception. Below are 7 recipes for making a delicious cold appetizer.

Cold pickling with vinegar in an oak barrel

It will be very tasty if cold salting of mushrooms is carried out with vinegar in an oak barrel. Thanks to this capacity, the snack will have a light woody aroma. Lunch, dinner or any holiday will be special if such delicious mushrooms are on his table. Cold salting for 4 kg of fresh mushrooms is carried out with these ingredients.

  • Salt - 150 g + 30 g for brine;
  • Vinegar (9%) - 3 tbsp. l .;
  • Water - 2 tbsp.;
  • Black pepper (peas) - 30-40 pcs.;
  • Bay leaves and cloves - 4 pcs.;
  • Fresh dill - 1 medium bunch (finely chop);
  • Oak, currant or grape leaves.

How to salt mushrooms with vinegar in an oak barrel?

  1. The first step is to fill the barrel with water to check for leaks. After a couple of days, the water must be drained and the inner walls must be rinsed with a soda solution.
  2. The wooden circle also needs to be rinsed, then rinsed and dried in a warm, well-ventilated place.
  3. After pre-treatment, which includes cleaning and rinsing, the mushrooms are immersed in a container on a "pillow" of pure oak leaves.
  4. Layers 5-6 cm high are formed, each of which is sprinkled with salt, chopped dill, bay leaves, cloves and pepper.
  5. The water is combined with salt (30 g) and vinegar, after which it is brought to a boil and cooled.
  6. The workpiece is filled with brine and covered with oak leaves.
  7. A wooden circle or an inverted plate with a load is placed on top.
  8. The barrel is taken to the basement for further salting. During the entire storage period, the workpiece must be checked for the presence of brine, which must completely cover the mushrooms. Salted boiled water can fill up the missing amount of liquid.

Harvesting saffron milk caps with vinegar by hot salting

This preparation of saffron milk caps with vinegar is made by hot salting. For 4 kg of freshly picked or purchased mushrooms, you need to take:

  • Salt - 4 tbsp.l .;
  • Water - 1.5 l;
  • A solution of 6% food vinegar - 200 ml;
  • Black pepper (grains) - 15 pcs.;
  • Bay leaves - 5 pcs.;
  • Carnations - 3 pcs.;

Boil the mushrooms until tender and drain the water.

Add the water from the recipe and bring to a boil.

Send pepper, salt, bay leaf and cloves to the mass.

Boil for 5-7 minutes and add vinegar, boil for another 3 minutes.

Transfer the workpiece together with the brine into the salting container, close the lid and put the oppression.

Take it to the basement, and after 3-5 days the snack can be put on the table.

How to pickle mushrooms with vinegar in jars

Salted mushrooms with vinegar are also closed in jars. It is not difficult to carry out this process, moreover, it can be used to increase the storage time of the workpiece up to 1 year. Salting of 4 kg of saffron milk caps takes place with the addition of the following spices and seasonings:

  • Cherry and / or currant leaves;
  • Salt - 5 tbsp l. (with a slide);
  • Dried dill - 1 tsp;
  • Water - 2 tbsp.;
  • A solution of 9% food grade acetic acid - 2-3 tbsp. l .;
  • Black peppercorns - 20-25 pcs.

  1. First of all, you need to marinate the mushrooms with vinegar, water and salt.
  2. To do this, after cleaning, the mushrooms are immersed in a common container and water combined with salt and vinegar is added.
  3. Leave to marinate for several hours, stirring occasionally.
  4. Then spread in layers over sterilized jars, sprinkling with dill and pepper.
  5. Press down the mass with your hands, pour in the remaining brine and cover with clean fresh currant leaves. For each jar, approximately 3-4 fresh leaves are taken.
  6. Close with plastic lids and put in a cool place for storage.

After about 15 days, you can start tasting the appetizer.

Recipe for pickling mushrooms for the winter with 6% vinegar

The recipe for mushrooms, marinated with vinegar for the winter in a cold way, is very popular with many housewives. The appetizer turns out to be very tasty, aromatic and crispy.

  • Mushrooms - 3 kg;
  • Water - 1 L;
  • Vinegar 6% - 200 ml;
  • Sugar and salt - 25 g each;
  • Black pepper - 15 peas;
  • Bay leaf - 10 pcs.

Cold pickling involves boiling the mushrooms separately from the marinade.

  1. So, the mushrooms are cleaned and washed, the tips of the legs are cut off.
  2. Boil for 10 minutes with the addition of a pinch of citric acid.
  3. Marinade for mushrooms with vinegar is prepared as follows: the water from the recipe is brought to a boil, sugar and salt are added, and mixed.
  4. Bay leaves, vinegar and black peppercorns are added, boiled for 5 minutes.
  5. Boiled mushrooms are laid out in sterilized jars and poured with hot marinade to the very top.
  6. To extend the shelf life of the workpiece, sterilize it. Jars of mushrooms are placed in hot water and sterilized over low heat for 40 minutes.
  7. The jars are rolled up with lids, and after cooling they are placed in a dark place. Note that such mushroom blanks can be stored in the pantry room.

Hot marinated mushrooms with vinegar

The recipe for pickled saffron milk caps, cooked hot with vinegar, should be in every housewife's notebook. Its essence lies in boiling the fruit bodies directly in the marinade. For 3 kg of the main product you need to take:

  • Dill - 4 branches;
  • Water - 1 L;
  • Black pepper - 15-20 peas;
  • Carnation - 5 inflorescences;
  • Salt - 3 tsp;
  • Sugar - 1 tbsp. l .;
  • Wine vinegar (you can take the usual 9%) - 4 tbsp. l.

How to marinate mushrooms with vinegar to provide a festive and everyday table with an appetizing cold snack for the winter?

  1. Before pickling, the mushrooms are thoroughly cleaned, washed and the harsh tips of the legs are cut off.
  2. Placed in an enamel pan, on the bottom of which dill sprigs are placed, poured with water and brought to a boil.
  3. Introduce cloves, black and allspice peas.
  4. Allow to boil for 2-3 minutes, add salt, sugar and stir to dissolve the crystals.
  5. Boil for 10 minutes, pour in wine vinegar and cook over low heat for another 5 minutes.
  6. Allow the mass to cool down a little, and then put it in sterilized jars.
  7. Top up with marinade, close with tight lids, cool and take out to the basement. Gingerbreads with vinegar can be tasted the next day.

Recipe for mushrooms marinated with vinegar without sterilization

The recipe for mushrooms marinated with vinegar without sterilization allows you to use the fruit bodies immediately after cooling. However, it should be noted that it is better to store such a snack in a cool place for no more than 4-6 months.

  • Main ingredient - 2 kg;
  • Vinegar - 100 ml;
  • Water - 0.8 l;
  • Vegetable oil - 100 ml;
  • Salt - 2 tsp (with a slide);
  • Sugar - 1 tbsp. l .;
  • bay leaf and carnation - 4 pcs.

  1. Boil the washed and peeled mushrooms in boiling water for 15 minutes.
  2. Marinade for mushrooms is prepared with 9% vinegar: combine all the ingredients in water, including vinegar.
  3. Boil for 3 minutes and then add the fruit bodies.
  4. Boil the mushrooms in the marinade for 5-7 minutes, remove from heat and distribute in sterile jars.
  5. Pour marinade over, close the lids, cover with something warm and let cool.
  6. Take out to a cool place or store in the refrigerator.

Gingerbreads marinated with 9% vinegar: how the marinade is prepared

Gingerbreads marinated with 9% vinegar are considered a classic recipe. The technique of its preparation is very simple, but despite this, the ready-made appetizer will always delight your family and guests with an amazing taste.

  • Ryzhiki - 3 kg;
  • Water - 1 L;
  • Cinnamon - ½ stick;
  • vegetable oil - 50 ml;
  • Vinegar - 6 tbsp. l .;
  • Salt and sugar - 1 tbsp each l .;
  • Black and allspice - 7 peas each.

The recipe for mushrooms with vinegar, harvested for the winter by pickling, will be appreciated by all caring housewives.

  1. Peel the mushrooms, cut off most of the legs and rinse with plenty of cold water.
  2. Pour in water and boil for 20 minutes, constantly removing the foam from the surface.
  3. Drain the water, put the mushrooms in a colander and leave to drain.
  4. Make a marinade: combine salt, sugar in water, stir to dissolve the crystals.
  5. Add mushrooms, let it boil and boil for 5 minutes.
  6. Add pepper, vegetable oil, cinnamon and vinegar.
  7. Continue to cook the mushrooms for another 10 minutes, then remove from the stove.
  8. Distribute in sterilized jars, pour marinade and let cool at room temperature.
  9. After cooling, take the workpiece to a dark and cool basement, you can put it in the refrigerator.

Delicate mushrooms marinated with apple cider vinegar

Gingerbreads marinated with apple cider vinegar have a more delicate and sophisticated taste. Even a novice housewife can cope with this recipe, since it is very easy to prepare.

  • Ryzhiki - 2 kg;
  • Apple cider vinegar - 200 ml;
  • Water - 500 ml;
  • Salt - 2.5 tsp;
  • Sugar - 4 tsp;
  • Garlic - 4 cloves;
  • Black and allspice - 5 peas each;
  • dill umbrellas - 2 pcs.

How to prepare pickled mushrooms with vinegar, he will tell you a step-by-step recipe.

  1. We clean the mushrooms, rinse and boil in salted water for 10 minutes.
  2. We shift with a slotted spoon into an enamel pan and fill with water, the volume of which is indicated in the recipe, let it boil.
  3. We introduce all the spices and herbs, except vinegar, and simmer for 15 minutes.
  4. Pour in vinegar and cook for another 5 minutes, remove from the stove.
  5. We put the mushrooms in sterilized jars, filter the marinade, let it boil.
  6. Fill the mushrooms to the very top, roll up and turn over.
  7. Cover the top with something warm and let cool.
  8. We take it out in a dark and cool room for long-term storage.

Gingerbreads marinated with 70% vinegar: recipe for preparation

The recipe for mushrooms marinated with 70% vinegar is also in great demand among homemade mushroom preparations.

  • Ryzhiki - 3 kg;
  • Acetic essence - 1.5 tsp;
  • Dill umbrellas - 2 pcs.;
  • Water - 0.7 l;
  • Sunflower oil - 6 tbsp l .;
  • Salt - 3 tsp;
  • Granulated sugar - 1 tbsp. l .;
  • Black pepper - 10 peas.

Marinating mushrooms with vinegar takes place according to the following steps:

  1. The mushrooms are cleaned of forest debris, washed and put into an enamel pan.
  2. Pour in water, let it boil and boil for 20 minutes, removing the foam.
  3. Place in a metal sieve or colander and leave to drain.
  4. Water is poured into an enamel pot, the amount of which is indicated in the recipe, and allowed to boil.
  5. Add all the spices and herbs, boil for 5 minutes.
  6. Mushrooms are poured in, boiled for 15 minutes and removed from heat.
  7. The mushrooms are distributed in dry sterilized jars, poured with hot marinade to the very top and rolled up.

Allow to cool, and then take out into a cool and dark room.

How to pickle mushrooms for the winter with vinegar and garlic

The recipe for pickled mushrooms with the addition of vinegar and garlic will make the appetizer spicy, and also revive the boring assortment of the everyday menu in winter. For 2 kg of the main product you need:

  • Garlic - 8-10 cloves;
  • Black and allspice - 6 peas each;
  • Vinegar 9% - 4 tbsp l.
  • Salt - 20 g;
  • Sugar - 30 g;
  • Water - 0.5 l;
  • Bay leaf - 4 pcs.

The recipe for pickling mushrooms with vinegar and garlic is divided into stages.

  1. Boil the mushrooms after cleaning and rinsing in salted water for 5 minutes.
  2. Drain, pour a new portion of water and boil again for 5 minutes, discard in a colander and leave to drain.

Marinade for mushrooms:

  1. Boil the water from the recipe, add salt and sugar, mix.
  2. Pour in all the spices except garlic and vinegar, let the marinade boil for 5 minutes.
  3. Put the dried and cooled mushrooms in sterilized glass containers, sprinkling with slices of garlic.
  4. Pour vinegar into the hot marinade, stir, remove from the stove and pour over the mushrooms.
  5. Close with tight lids, cover with a blanket and leave to cool in this position. Then take it to a cool basement or store it in the refrigerator.

Camelina caviar, cooked for the winter with vinegar

Camelina caviar, cooked with vinegar, will preserve the harvest for the entire winter. With the help of this appetizer, you can make an excellent filling for dough products: pies, pies, pancakes, tartlets, etc.

  • Ryzhiki - 1.5 kg;
  • Vinegar 9% - 2 tbsp l .;
  • Vegetable oil - for frying;
  • Onions - 2 pcs.;
  • Salt and pepper to taste.

To prepare caviar from mushrooms with vinegar for the winter, you need to study the recipe in more detail.

  1. After careful preparation, fresh mushrooms are passed through a meat grinder 1 or 2 times.
  2. We do the same with the onion heads, having previously cut them into 4 parts.
  3. Heat vegetable oil in a frying pan, add onion for frying.
  4. After 3-5 minutes, spread the mushroom mass to the onion and continue to fry for 10 minutes.
  5. Reduce heat, cover and simmer for 25-30 minutes.
  6. 5 minutes before cooking, open the lid, salt and pepper to taste, and then add vinegar.
  7. We distribute the hot mass over sterilized jars, close with tight nylon lids and insulate until it cools.
  8. We take it to the basement, cellar, or put it in the refrigerator.

The given recipes for making pickled mushrooms with vinegar will allow each housewife to find the most suitable recipe for herself, the recipe that she will use annually during the mushroom harvest.


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