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Ryzhiki are not only beautiful and tasty mushrooms. They are a source of protein and vitamins for the human body. You can make anything from them: pickle, pickle, ferment, fry, freeze and dry. The mushrooms cooked in their own juice are especially appreciated. Preserving mushrooms using this method will preserve the gifts of the forest for many months. And thrifty housewives choose this particular cooking option.

In this article, you can learn about recipes for cooking mushrooms in your own juice thanks to the processes of pickling and salting. However, in order to start preserving mushrooms, you should carry out their primary processing.

• Sort out the mushrooms, rejecting wormy ones, as well as broken ones.
• Cut off the bottom of the legs, pour cold water for 10-15 minutes and stir the mushrooms with your hands from time to time.
• Lay out on grates to glaze, and proceed with further manipulations.

Ryzhiks, cooked for the winter in their own juice, will always give you and your guests the opportunity to enjoy a delicious snack. Evaluate the presented recipes for pickling and salting fruit bodies by choosing and preparing one of them.

How to marinate mushrooms in your own juice with the addition of vegetable oil

Ryzhiks in their own juice with the addition of vegetable oil is an excellent semi-finished product that is suitable not only for making fillings, but also for sauces, salads, and also side dishes.

• 2 kg of saffron milk caps;
• 100 ml of vegetable oil;
• 50 ml vinegar 9%;
• 4 things. bay leaf;
• Salt to taste.

You need to marinate mushrooms in your own juice with oil in stages, following the instructions below.

1. Peeled and washed mushrooms are laid out in an enamel pan, filled with water.
2. Boil over medium heat for 20 minutes, constantly removing the foam from the surface.
3. The water is drained, leaving the mushrooms in a saucepan, pour in oil and simmer over low heat for 10 minutes.
4. Add salt, pour in vinegar and introduce bay leaf.
5. With constant stirring, simmer over low heat for 10 minutes.
6. The mushrooms with the extracted juice are poured into sterilized jars.
7. Cover with metal lids and sterilize in hot water for 30 minutes.
8. They are hermetically rolled up, insulated on top with an old blanket and left to cool.
9. After cooling, they are taken out to a dark and cool basement.

Gingerbreads without vinegar, cooked in their own juice

Gingerbreads without vinegar, cooked in their own juice, will appeal to all lovers of mushroom snacks. In this version, citric acid is added instead of vinegar, which helps to maintain the natural color of the fruit bodies.

• 1 kg of saffron milk caps;
• 1 tbsp. l. salt;
• 5 g citric acid;
• ½ tbsp. cold water;
• 5 black peppercorns;
• 2 pcs. bay leaf.

How to cook mushrooms in their own juice with the addition of citric acid?

Put the prepared mushrooms in an enamel pan, pour in water and add salt and citric acid.

Simmer fruit bodies over the slowest heat for 10 minutes, stirring constantly with a wooden spatula.

Add pepper, bay leaf, mix gently and continue simmering for another 10 minutes.

Remove the pan from the stove, let stand for 15 minutes and then distribute into sterilized jars, removing the bay leaf.

Cover with lids and place in a pot of hot water.

Sterilize for 20 minutes, immediately roll up and insulate.

After complete cooling, put the jars in the refrigerator.

Cooking mushrooms, marinated for the winter in their own juice with thyme

Cooking mushrooms in their own juice with the addition of thyme may surprise some housewives. However, only after trying the mushroom marinade, you can understand that this ingredient decorates its taste.

• 2 kg of saffron milk caps;
• 2 tbsp. water;
• 2 tbsp. l. salt;
• 5 allspice peas;
• 3 sprigs of thyme;
• 70 ml vinegar 9%;
• 2 tsp Sahara.

Camelina mushrooms marinated for the winter in their own juice with thyme are an appetizing snack for all occasions.

1. After cleaning and rinsing in cold water, the mushrooms are boiled in an enamel saucepan over medium heat for 20 minutes.
2. The water is drained, the mushrooms are left to cool, and then cut into several pieces.
3. Put the mushrooms in an enamel pan again, pour in water, vinegar, salt and sugar.
4. Stir and simmer over low heat for 15 minutes.
5. Add thyme sprigs and allspice, mix well again and simmer under a closed lid over low heat for another 15 minutes.
6. The prepared snack is laid out in sterilized dry jars, removing thyme from the marinade, covered with lids and sterilized in boiling water for 20 minutes.
7. Banks are rolled up, insulated with an old blanket, then, after cooling, they are taken out to a cool place. You can start tasting the product after 10 days.

How to make mushrooms in your own juice with onion marinade

In the proposed recipe, onions are added to the marinade for mushrooms cooked in their own juice. In addition, this type of snack is better prepared in a pressure cooker, which will help the hostess save time, as well as preserve the nutrients and nutrients in the main product.

• 2 kg of saffron milk caps;
• 5 pieces. black currant leaves;
• 1 sprig of dill;
• 2 leaves of green horseradish;
• 3 cloves of garlic;
• 4 things. onions;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 8 tbsp. l. vinegar 9%.

How to properly pickle mushrooms in your own juice with onions is described below.

1. The bottom of the pressure cooker is covered with horseradish leaves, black currant and dill.
2. Peeled and washed mushrooms are chopped in medium pieces and spread on a "pillow" of leaves.
3. Sprinkle on top with salt, sugar, chopped garlic and onions cut into thin half rings.
4. Add vinegar, mix gently, close the lid and put on the stove.
5. During cooking, the mushrooms release a lot of juice, which will make up the marinade for the fruit bodies.
6. When the temperature in the pressure cooker reaches the maximum mode, turn the fire down and simmer for 30 minutes.
7. Turn off the stove, let stand for 15 minutes and open the lid of the pressure cooker.
8. The leaves are removed from the mushrooms, the fruit bodies are transferred to sterilized jars to the very top.
9. Allow to stand for 10 minutes and roll up with sterilized lids.
10. The jars are turned over, covered with a blanket and left to cool completely.
11. Only completely cooled jars of mushrooms are taken out to a cool place for storage.

How to pickle mushrooms in your own garlic juice

Marinating mushrooms in their own juice with garlic is a savory snack for lovers of "spicy" dishes. Such mushrooms go well with meat as a side dish, or as an additional ingredient in salads.

• 2 kg of saffron milk caps;
• 6-8 cloves of garlic;
• 1 tbsp. water;
• Horseradish leaves;
• 4 inflorescences of a carnation;
• 1.2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tsp vinegar essence 70%.

How to cook mushrooms in your own juice, will tell you a detailed description of the recipe.

1. After pretreatment, the mushrooms are cut into large pieces and poured into an enamel container.
2. Pour in salt, sugar, and pour in water, mix and put on a small fire.
3. Stew for 20 minutes, pour in vinegar essence, introduce cloves, mix.
4. They continue to simmer for another 20 minutes, constantly stirring the mushroom mass in order to prevent burning.
5. Pour in the garlic cut into small cubes and simmer under a closed lid for 10 minutes.
6. Clean horseradish leaves are placed in sterilized jars and filled with mushrooms.
7. Press down with a spoon so that there is no emptiness, and fill it with brine.
8. Place in a saucepan with hot water and sterilize over low heat for 20 minutes.
9. Close with screw caps and turn over, covered with an old blanket on top.
10. After cooling, the jars with mushrooms are taken to the basement or stored in the refrigerator.

Hot canning saffron milk caps in its own juice with dill

There are many ways to cook mushrooms that help preserve vitamins and minerals in the main product.

One of them is canning saffron milk caps in their own juice in a hot way, or rather, salting.

• 2 kg of saffron milk caps;
• 50 g salt;
• 3 pcs. bay leaf;
• 4 cloves of garlic;
• 10 black peppercorns;
• Vegetable oil;
• Dill to taste.

Hot salted mushrooms cooked in their own juice will appeal to all your household and friends, if you follow the instructions below.

1. Cover the bottom of the enamel pot with horseradish leaves, put bay leaves (dill twigs or umbrellas) and sprinkle a thin layer of salt.
2. Boil the mushrooms prepared for salting for 15 minutes, put in a colander and drain.
3. Put the cooled mushrooms in layers in a saucepan on a "pillow" of leaves and salt.
4. Sprinkle each layer with salt, pepper and chopped garlic cloves.
5. Press down with a load and leave for 3 days in a cool place.
6. As soon as brine appears in the mushrooms, distribute them in jars, gently press down with your hands so that there are no "air" pockets.
7. Pour with brine, and pour 3 tbsp into each jar on top. l. calcined hot vegetable oil.
8. Close the jars with nylon lids and store in the refrigerator. Mushrooms are considered ready after 10-15 days from the moment of salting.

Salted mushrooms for the winter, boiled in their own juice with horseradish

Mushrooms salted in their own juice with horseradish root is one of the oldest options for preserving mushrooms for the winter. This ingredient gives the fruiting bodies a spice, and also influences the aroma, making the snack original and savory. However, before salting, the mushrooms should be boiled in their own juice.

• 2.5 kg of saffron milk caps;
• 100 g of chopped horseradish root (grate on a coarse grater);
• 2 tbsp. l. salt;
• 10 peas of black and white peppers;
• 2 dill umbrellas.

The mushrooms cooked for the winter, boiled in their own juice, turn out to be so delicious that having tried the appetizer once, you will prepare it for your household every year.

1. After preliminary cleaning and washing, boil the mushrooms in salted water with the addition of citric acid for 10 minutes.
2. Rinse immediately in cold water and place on a sieve to drain.
3. In a large bowl, combine all the ingredients listed in the recipe, mix well with your hands and leave to rest for 3 hours.
4. Distribute the entire mushroom mass into sterilized jars, seal with your hands, top up with mushroom brine and close with lids.
5. The blank can be refrigerated for 15 days until the mushrooms are completely salted.

How to salt mushrooms in your own juice with dill seeds

Salting of camelina mushrooms in its own juice with dill seeds is remarkable in that it subsequently makes it possible to fry and stew mushrooms, prepare soups, stews from them, and also pickle them. Many housewives believe that salting is the best way to preserve the taste and aroma of mushrooms for a long time.

• 3 kg of saffron milk caps;
• 3 tbsp. l. salt;
• 2 tsp (incomplete) dill seeds;
• Blackcurrant and cherry leaves;
• 10 allspice peas.

How to properly salt mushrooms in your own juice, you can learn from the step-by-step description of the recipe.

1. Place clean currant and cherry leaves on the bottom of a glass or enamel container.
2. Sprinkle a layer of salt and place the mushrooms, caps down.
3. Sprinkle each layer of mushrooms with salt, dill seeds and allspice peas.
4. As soon as the container is full, press down on top with a load so that the mushrooms sag.
5. After 10-12 hours, the mushrooms will secrete juice, which, when combined with salt, forms a brine.
6. If there is not enough liquid to the top, you need to add boiled cold water so that it covers the mushrooms completely, along with the load.
7. After 20 days, the mushrooms are placed in sterilized jars, topped up with brine and covered with tight plastic lids. After 10 days, the snack is ready to eat.

How to pickle mushrooms in your own juice with cloves

Salting of saffron milk caps in its own juice with the addition of cloves is appreciated by true gourmets and will be an adornment at any festive feast.

• 2 kg of saffron milk caps;
• 2 tbsp. l. salt;
• 6 carnation buds;
• 1.5 tbsp. water;
• 2 pcs. bay leaf.

How to make mushrooms in your own juice the perfect snack for the holiday? Check out the step-by-step description of the recipe below.

1. The peeled mushrooms are washed in cold water, cut into large pieces and placed in an enamel pot.
2. Pour the water indicated in the recipe, salt and heat over low heat until boiling.
3. Stirring continuously with a wooden spoon, cook the mushrooms for 20 minutes.
4. Introduce cloves, bay leaves and boil for another 10 minutes with the lid closed.
5. They are laid out in prepared jars, pressed down and poured with mushroom juice to the very top.
6. They are rolled up with lids, covered with a blanket, and after cooling, they are taken out to a well-ventilated basement.

Salting fresh mushrooms in its own juice with barberry

For many culinary experts, salting fresh mushrooms in their own juice with barberry fruits is something new, and you can get confused. However, try making this appetizer and you won't be disappointed.

• 2 kg of saffron milk caps;
• 1 tbsp. l. barberry;
• 2 tbsp. l. salt;
• 4 things. bay leaf;
• 4 allspice and black peppercorns.

How to properly salt mushrooms in your own juice for the winter with barberry, so that you get a tasty and aromatic preparation?

1. Spread the cooked mushrooms in layers in an enamel container, sprinkle with salt, barberry, black and allspice.
2. Put a bay leaf on top, cover with a gauze napkin and press down with a load.
3. Take the container out to a cool place and leave for several hours.
4. Distribute the mushrooms in sterilized jars, press down with your hands so that there is no emptiness, and fill with brine.
5. Close with nylon lids and take out to the basement until fully cooked, which will come in 25-30 days.