Ginger for the winter - recipes for the preparation of original blanks for every taste!

If there is a desire and the ability to keep the redheads for the winter, the recipes for preparing delicious snacks will help to realize the idea effectively and qualitatively. Beginners in the matter of quiet hunting will be interested to know how and when it is possible to assemble royal mushrooms and learn the details of their preparation for further processing.

When can you collect the redheads in the forest?

Prepare delicious rozhiki for the winter will be only after a successful campaign in the forest, the result of which will be full bolls of mushroom abundance. Going to a quiet hunt for the first time, the basic information set out below will have to go.

1. Red-haired are often found in forests with coniferous trees, where you can go in search of them from July to October.
2. Thick thickets - not the place where you can find the king's mushroom. This species is very photophilous and prefers a sunlit area.
3. Like any other mushrooms, redheads are hygrophilous. If there is a pond in a coniferous forest, you should look at the surrounding terrain, the probability of meeting mushrooms increases at times. For the same reason, it is necessary to examine more carefully the areas with high dense grass and moss.

How to peel the fishes?

Gathering the mushroom crop given by nature, it will only be timely and correctly processed. For those who do not know how to clean mushrooms, the main points of the initial processing of raw materials are presented below.

1. The choice of how to clean the product depends on the degree of contamination. With a careful and accurate collection of redheads are often cleaner than other fungi and require minimal processing. In seven out of ten cases, it is enough simply to wipe the hats with a dry or damp cloth, a washcloth, a brush
2. If mushrooms contain many particles of earth and sand, they need to be washed, additionally rinsing each specimen under running water.
3. Provided that the tulips were properly cut and the height of the foot does not exceed a centimeter, in addition to cleaning from the contaminants, they do not require additional processing or cleaning.

How to cook mushrooms for the winter?

Looking for options, how to rework rozhiki, cooking methods for the winter are the most relevant, especially if a fresh product is already prepared dinner or lunch. Of the remaining mushroom mass, you can make a lot of useful workpieces.

1. Mushrooms can be frozen in a chamber or dried, using the workpiece as needed until a new crop.
2. Unbelievably delicious sour, salted mushrooms, as well as pickled mushrooms in cold or hot way. Before serving, the snack can be seasoned with onion, garlic and vegetable oil.
3. Not the last place in the pantry will take all kinds of snacks in the form of a salted salad with mushrooms or mushrooms in tomato, which can act as stand-alone snacks or be added to other multi-component dishes.

How to pickle mushrooms in a cold way for the winter?

One of the most accessible ways of processing mushrooms, which retains a maximum of vitamins and valuable elements - pickling rozhikov cold way for the winter. For the execution of the process, a suitable container is chosen: enameled or glass, in which it will be convenient to place the load on top of the mushrooms.

Ingredients:

• rozhiki - 2 kg;
• salt - 100 g;
• currant leaves - 10-12 pieces;
• sweet pepper, laurel, garlic - to taste.

Preparation

1. Peeled redheads are placed in a suitable container, sprinkling the layers with salt, spices, cut with garlic.
2. Cover the mushroom mass with a gauze cut, press the load and place in the cold for 3-4 weeks.

How to pickle rozhikov hot way for the winter?

If there is a desire to prepare marinated mushrooms for the winter, the recipes for preparing snacks in a hot way will do just fine. The following basic version can be adapted to your taste, changing the composition of additional ingredients, adding new components or replacing them with the proposed ones.

Ingredients:

• rozhiki - 2 kg;
• water - 4 cups;
• salt, non-iodized - 4 teaspoons;
• sugar - 5-6 hours spoons;
• table vinegar - 5 tbsp. spoons;
• laurel, carnation - 4 pcs .;
• peas of black and sweet-scented pepper.

Preparation

1. Salting rozhikov for the winter begins with the preparation of marinade. Boil the water, adding salt, sugar, spices.
2. Lay the washed mushrooms, boil for 5 minutes.
3. Pour in the vinegar, give the preparation to boil for another 5 minutes, after which it is spread over sterile cans.
4. Rinse the containers with lids and after cooling in a wrapped form is removed in the cold for further storage.

Fish roe for the winter

The following recipe for wintering the redheads involves grinding the mushroom mass after boiling and preparing a caviar-like snack. The composition of the workpiece is often supplemented with carrots roasted to softness, which softens the taste and brings a sweet note to it. It is not superfluous to have tomatoes, if you first rid them of peel and seeds, then extinguish with onions and carrots.

Ingredients:

• rozhiki - 2 kg;
• onions - 1 kg;
• vinegar - 1 tbsp. a spoon in each can of 0,5 l;
• salt, ground pepper, garlic - to taste;
• oil, greens, spices.

Preparation

1. Boil in salted water rozhiki to readiness, drain, give drain.
2. Fry the onion in oil, twist together with the mushrooms through a meat grinder.
3. Heat the mass to a boil, season to taste, add garlic, vinegar.
4. At the last stage, hot mushroom roe roe for winter in a sterile container is wrapped, wrapped up before cooling.

How to fry rozhiki for the winter?

For some, the most delicious rozhiki for the winter - marinated or salted, and someone is crazy about fried mushrooms. The following recipe will provide the family with a valuable piece that will only have to be opened in the winter before dinner, add fried potatoes or another dish to choose from and warm up together for several minutes.

Ingredients:

• rozhiki - 2 kg;
• vegetable oil - 1 glass;
• salt - to taste.

Preparation

1. Prepared rozhiki spread in hot oil and fry under the lid for 30 minutes.
2. Remove the lid, evaporate the moisture, add salt to the mushrooms and unfold it on sterile cans. The oil must completely cover the contents. If it is not enough, calcine an additional portion and top up in a container.
3. Fry roasted rozhiki for the winter in steamed vessels, stored in the cold.

Red onions in tomato for the winter - recipe

Unusual taste is acquired by red-tulips, if in canning add to their sauce based on tomato paste with the addition of onions and carrots. The result is a delicious independent snack, an appetizing salad or one of the main ingredients for the preparation of soup, stew or another multi-component dish.

Ingredients:

• rozhiki - 2 kg;
• onions and carrots - 300 g;
• tomato paste, water and oil - 150 g;
• salt, sugar, peas of black and sweet-scented pepper, laurel - to taste.

Preparation

1. Red fish boil for 40 minutes, washed under running water, allowed to drain, returned to the pan.
2. Add tomato paste, water, vegetable oil, pepper and laurel.
3. Lay the chopped onions and grated carrots, season the mass, adding salt and sugar, stew in a small heat for 1 hour.
4. Seal the redheads in tomato paste for the winter in a sterile container, stored in the cold.

Solyanka with ginger and cabbage for the winter

The ideal homemade snack will be harvested hodgepodge with mushrooms for the winter . It can be served with bread for dinner as an independent dish in a cold or heated form, used as a dressing for a fragrant and hearty soup or the basis for making a delicious stew, filling in a pie.

Ingredients:

• rozhiki boiled - 1,5 kg;
• cabbage - 2.5 kg;
• onions and carrots - 500 g;
• Bulgarian pepper - 5 pcs .;
• tomato sauce and butter - 250 g;
• salt, sugar - 100 g;
• water - 150 ml;
• laurel - 5 pieces;
• vinegar 70% - 0.5 tbsp. spoons.

Preparation

1. Boil the mushrooms until ready in salted water, adding the onion, if desired.
2. Grind cabbage, carrots, onions, peppers.
3. Add vegetable oil, water, salt, sugar and tomato sauce, stew for 1 hour.
4. Lay pre-cooked mushrooms, laurel, warm the salad for another 30 minutes, mix the vinegar.
5. After 15 minutes, the snack is sealed in a sterile container, insulated until it cools down.

Rozhiki in his own juice for the winter

In this case, the marinade for redheads for the winter contains a minimum of water or is prepared at all without the addition of liquid, so that the snack is obtained to the maximum saturated to taste and incredibly aromatic. A special spicy dish gets by adding chopped onion and garlic.

Ingredients:

• rozhiki - 2 kg;
• onion and garlic teeth - 4 pcs .;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 130 ml;
• leaves of currant and horseradish, twigs of dill.

Preparation

1. At the bottom of the vessel lay cooked leaves of horseradish, currants, sprigs of dill.
2. Top spread out red, alternating layers with sliced ​​onions, chopped garlic and sprinkled with salt and sugar.
3. Preheat the contents of the container on medium heat to a boil, adding a couple of spoons of water, cook for 30 minutes.
4. Stir in the vinegar and after 5 minutes of boiling sealed marinated mushrooms for the winter in steamed jars.

Crowned redheads for the winter

The next recipe for true gourmets. Cooked salted salmon for the winter will surprise with original piquant taste and aroma. Leaves of greens before salting should be scalded with boiling water, and then dried. Dip in the hot water for a minute and the root of the horse radish after cleaning and before its grinding.

Ingredients:

• rozhiki - 2,5 kg;
• seeds of dill - 30 g;
• horseradish root - 0.5 pcs .;
• garlic - 5 teeth;
• uniodified salt - 80 g;
• sugar - 40 g;
• serum - 0.5 cup;
• leaves of currant and horseradish.

Preparation

1. In a suitable container, lay the peeled mushrooms, sprinkling the layers with salt, dill seeds, greens, sliced ​​garlic and ground horseradish.
2. Dissolve sugar in the serum, pour into the mushrooms.
3. They cover the gauze with gauze, press it with a load and clean it for 3-4 weeks.
4. Every 3 days gauze is changed to clean.

Redheads dry salting for the winter

To keep the redheads for the winter, simple recipes for preparing blanks without marinades and heat treatment are no less popular than their intricate counterparts. For a snack like this, select clean mushroom specimens that do not require washing. Fine dirt is scraped off with a brush or cloth.

Ingredients:

• rozhiki - 2 kg;
• uniodinated salt - 100 g.

Preparation

1. Pickling rozhikov for the winter begins with the selection and cleaning of mushrooms, which immediately put in a container with the caps down, pouring salt.
2. Cover the mushroom abundance with gauze, press down and leave for salting in a dark and cool place.
3. Every 3 days gauze is changed to clean and dry.
4. After 10 days you can shoot the first sample.

Salad for winter from gingerbread and vegetables

Preparing the redheads for the winter according to the following recipe will become the basis for obtaining a great independent dish that can be served to any table. Especially helps the jar of such a stock, when there is absolutely no time for cooking, but you need to quickly and efficiently feed your family.

Ingredients:

• rozhiki - 2,5 kg;
• onions, carrots, bell peppers and tomatoes - 0.5 kg each;
• rice - 0,5 kg;
• oil - 0,5 l;
• salt - to taste;
• sugar - 20 g;
• vinegar - 100 ml.

Preparation

1. Grind tomatoes, boil with the addition of oil, salt and sugar for 15 minutes.
2. They put carrots, cook for another 15 minutes.
3. Throw the rest of the vegetables, boil as much.
4. Stir in cooked mushrooms and semi-prepared rice and simmer the salad for 40 minutes.
5. Stir in the vinegar and cork the mass in steamed containers, wrap.

How to freeze redheads?

A practical way to prepare mushrooms in the presence of free space in the freezer is to freeze the redheads for the winter. The main points of execution of such an undertaking in the paragraphs below.

1. Mushrooms can be frozen whole or sliced. To do this, they are spread in the freezer in one layer, freeze, and then poured into bags for further freezing and storage.
2. Mushroom slicing is conveniently frozen in packets or other packs portionwise, taking out the required quantity at once.
3. If desired, the mushrooms can be fried, and then frozen, spread out in batch containers.
4. When freezing raw mushrooms are not washed, but only scrub the contamination with a brush or napkin.

Dried rouge

The next section will help you learn how to dry the red tulips for the winter, so that they retain their delicious aroma and valuable properties.

1. As with freezing, you can not wash mushrooms before drying, but only clean them with a dry brush or clean dry cloth cut.
2. If there is a possibility and weather conditions allow, the rozhikov can be dried on air, strung on a string, skewers and hung in a dry and ventilated place.
3. A modern way of drying mushrooms - in an electric dryer or oven. To do this, spread the prepared mushroom mass on pallets or trays and dry at 60 degrees. The oven without convection must be kept ajar.
4. Before use, the mushrooms are poured hot water for a couple of hours, after which they are cooked until ready or added to the dishes.