Ryzhiks are forest mushrooms that ripen in early July. For the most part, these mushrooms grow in fields and forest clearings where there are conifers.
It is necessary
- Ryzhiki - 1 kilogram
- Marinade:
- Water- 3/4 cup
- Salt - 1 teaspoon
- Garlic - 3 cloves
- Vinegar 9% - 1/2 cup
- Mustard seeds-1 tsp without a slide
Instructions
Step 1
The mushrooms have a pronounced orange color, thanks to the beta-carotene they contain. They also contain a natural antibiotic - lactrioviolin, which has a powerful effect, it inhibits the growth of most bacteria. Of course, the presence of mineral salts of iron, potassium, phosphorus, sodium, magnesium, calcium also explains the health benefits of saffron milk caps. For harvesting saffron milk caps for the winter, there are options with salting or pickling.
Step 2
For pickling, mushrooms can be placed directly in jars in which they will be stored. The jars must be sterilized with hot steam before filling. Sort fresh mushrooms, remove leaves and needles. Rinse with cold water, cover with salted boiling water and leave for 2-3 minutes under the lid. Then put in a colander and let cool.
Step 3
Pour a pinch of mustard seeds on the bottom of the prepared jars, put a clove of garlic, cut lengthwise. Then put the mushrooms up to half the jar, then add the spices again and add the mushrooms to the top.
Step 4
Prepare the marinade. Add salt and vinegar to cold boiled or just filtered water, you can also add a little garlic juice. Then fill the jars with the marinade and cover the mushrooms with plastic lids. After 2-3 days, the mushrooms can be eaten. Bon Appetit!
