Garlic breasts: recipes for the winter

Every year, the autumn forest gives mushrooms such as mushrooms in abundance. Although most species are considered conditionally edible and need special soaking, they are great for pickling and pickling. Following the technology of preparation, these fruiting bodies can become a real delicacy for any feast.

The breasts are very healthy and contain a variety of vitamins. Especially valuable are garlic dishes. Therefore, many housewives prefer to cook mushrooms with garlic in pickled or salted form for the winter.

The main thing you need to do first is to clear the breasts from the forest debris, cut off the lower part of the legs and rinse. Then pour cold water and leave to soak for 1.5 to 3 days, changing water 2-3 times a day. Only after this should we proceed to further processes.

The proposed recipes for garlic mushrooms will appeal to everyone, because this ingredient makes the dish incredibly tasty and aromatic.

Winter caviar from garlic with garlic: a classic recipe

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Garlic breast caviar is an unusual winter harvest that perfectly diversifies the family diet and replenishes your body with useful vitamins.

• soaked breasts - 2 kg;
• garlic cloves - 12-14 pcs.;
• vegetable oil - 150 ml;
• lemon juice - 2 tbsp. l .;
• onion - 4 pcs.;
• sugar - 5 tsp;
• vinegar 9% - 4 tbsp. l .;
• dill and parsley;
• salt and ground black pepper.

Caviar cooked for the winter from mushrooms with garlic is a classic recipe that any housewife can cook.

1. After soaking the mushrooms (2 days), fill with water, put on fire for boiling.
2. You need to cook mushrooms 2 times for 15 minutes. For the first time, add a little salt and citric acid to the water so that the last bitterness comes out of the mushrooms.
3. Lean back onto the wire rack and leave to drain.
4. In a deep saucepan, heat the oil and introduce the already cut breasts.
5. Fry for 20 minutes, stirring constantly, to prevent burning.
6. Peel the onions and garlic cloves, chop and add to the mushrooms.
7. Stir and fry for 15 minutes, let cool slightly and grind through a meat grinder.
8. Put in a saucepan, add chopped greens, add salt and pepper to taste.
9. Pour vinegar, lemon juice and add sugar.
10. Stir, add a little oil, if it is not enough, fry for 15 minutes.
11. Arrange in sterilized jars, close tight nylon caps.
12. Allow to cool completely and refrigerate.

In addition to this option, many cook caviar from salted breasts with garlic, adding carrots, which changes the taste of the classic recipe, but nevertheless the appetizer acquires its own unique taste and aroma.

How to Pickle Garlic Mushrooms

Pickled mushrooms with garlic - one of the best options for harvesting mushrooms for the winter. Try this recipe only once, and you will never give it up.

• soaked breasts - 2 kg;
• water - 1 l;
• salt - 50 g;
• bay leaves and allspice - 5 pcs.;
• cloves - 5 buds;
• garlic - 10 cloves;
• sugar - 1 tbsp. l .;
• 70% vinegar essence - 2 tbsp. l

The recipe for pickled mushrooms with garlic should be prepared following the step-by-step description.

Mushrooms are ready for use only 7-10 days after pickling.

How to cook mushrooms in tomato with garlic for the winter

Such a fragrant snack will be the decoration of the festive table. The appetizer will go well with boiled rice, potatoes or spaghetti. And besides, the mushrooms cooked in tomato with garlic can be freely served as an independent dish.

• soaked breasts - 2.5 kg;
• tomato paste - 400 g;
• 9% vinegar - 70 ml;
• black and allspice - 6 peas each;
• sugar - 2.5 tbsp. l .;
• onion - 3 pcs.;
• water - 2 tbsp .;
• bay leaf - 4 pcs.;
• salt - 1 tbsp. l .;
• vegetable oil - 200 ml;
• garlic - 10 cloves;
• cloves - 3 buds.

How to cook mushrooms in tomato for the winter, a simple recipe will show.

1. We wash the soaked breasts, cut into slices and put into boiling water.
2. Cook for 30 minutes, constantly removing foam from the surface.
3. We take out in a colander, rinse with water and leave to drain.
4. In a pan, heat the oil, add the onion cut in half rings and fry until soft.
5. Add the mushrooms and fry for 15 minutes over low heat.
6. Pour sugar, mix and fry for 3-5 minutes.
7. Next, put the salt and bay leaf, mix and fry for 10 minutes.
8. We mix tomato paste in the mushroom mixture, add 2 tbsp. water and simmer over low heat for 30 minutes.
9. Pour the vinegar, pour the diced garlic, cloves, a mixture of peppers and mix.
10. Cover with a lid and simmer over low heat for 20-25 minutes, stirring the mass from time to time so as not to burn.
11. We distribute the mushrooms in sterilized jars, close tight nylon caps.
12. Turn over and cover from above with a blanket until the cans are completely cooled.
13. We take it out to the basement or leave it in the refrigerator for storage.

How to salt salted mushrooms with garlic in a hot way: winter salting recipe

How to salt salted mushrooms with garlic in a hot way to surprise your family with a deliciously delicious snack?

• soaked breasts - 2 kg;
• salt - 150 g;
• garlic cloves - 10 pcs.;
• dill umbrellas - 4 pcs.;
• black pepper peas - 10 pcs.;
• currant leaves (any) - 10 pcs.;
• horseradish leaves (coarsely chopped) - 2 pcs.

Hot salting of the bread with the addition of garlic and is carried out in stages.

1. After soaking, boil the mushrooms for 20 minutes in boiling water, removing the foam from the surface.
2. Fold in a colander, leave to drain and then put on a kitchen towel to dry.
3. In the prepared jars put the leaves of horseradish and currant, a layer of salt, sliced ​​garlic.
4. Put the mushrooms on top (with the caps down) and sprinkle with salt, dill umbrellas, black pepper peas.
5. Spread all the mushrooms and spices to the very top of the cans, each time sealing the layers with your hands.
6. Gently and slowly pour boiling water so that there is no air in the banks.
7. Close with nylon covers, allow to cool completely and remove to the cellar.
8. 2 times a week to look at the banks, and if the brine is not enough - add to the top.

After 20-25 days, the mugs are ready for tasting.

Salted mushrooms with garlic and horseradish

Salted mushrooms with garlic and horseradish leaves are an excellent snack option to diversify your family’s daily menu. In addition, such a delicious preparation will look great on a festive feast.

• soaked breasts - 2 kg;
• garlic cloves - 12-15 pcs.;
• blackcurrant leaves - 8 pcs.;
• horseradish leaves - 2 pcs.;
• dill grains - 1 tbsp. l .;
• parsley - 2 bunches;
• salt - 150 g;
• white and allspice peas - 6 pcs.

How to salt salted mushrooms with garlic for the first-class, the recipe will show. So, following the cooking instructions described below, you will get a great snack for the winter.

1. Boil the soaked mushrooms for 30 minutes, rinse and put on a wire rack to drain.
2. Spread the bottom of the sterilized cans with clean leaves of horseradish, as well as currant leaves.
3. Pour a layer of salt and spread the mushrooms up so that the layer does not exceed 5-6 cm.
4. Sprinkle the mushrooms with salt, chopped garlic, peas of white and allspice, dill grains and parsley.
5. Put all the mushrooms and spices, shake the jars and tighten with your hands.
6. Cover with horseradish leaves and close with tight nylon covers.
7. Banks can be taken out to the cellar for 14 days, after which mushrooms can be eaten.

Cold salting of garlic mushrooms

You will like the simplicity of pickling mushrooms with garlic in the cold way, however, you can start eating an appetizer only after 1.5 - 2 months.

• soaked mushrooms - 5 kg;
• salt - 400 g;
• garlic cloves - 20 pcs.;
• dill umbrellas - 10 pcs.;
• bay leaves - 10 pcs.;
• currant leaves.

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

1. Soaking the mushrooms, which will be prepared with cold pickling, should last 4-5 days, so that all the bitterness comes out.
2. We wash the soaked breasts in water and put them into prepared sterilized jars, on the bottom of which currant leaves are already laid.
3. Sprinkle each layer of mushrooms with a layer of salt, chopped garlic, bay leaves and dill umbrellas.
4. Press the last layer with your hands and put a load on top so that the mushrooms do not rise.
5. After 7-10 days, the loaves will start the juice, which, when combined with salt, forms a brine.
6. The brine should cover completely all the mushrooms, if this did not happen, the banks should be added with cold boiled water, otherwise the mushrooms will turn black.
7. After 10 days, we take out the mushrooms in a cool place and store at a temperature of + 8 ° C.

Mushrooms salted with dill and garlic for the winter

A recipe for salted mushrooms cooked with dill and garlic can be your hallmark for festive events.

• soaked breasts - 3 kg;
• salt - 200 g;
• cherry leaves - 15 pcs.;
• garlic cloves - 15 pcs.;
• black pepper - 10 peas;
• dill seeds - 1 tbsp. l .;
• bay leaf - 5 pcs.

Preparation for winter of mushrooms with garlic and dill in a cold way is divided into stages:

1. After prolonged soaking (4 days), the mushrooms are washed well and allowed to drain a little.
2. The bottom of the enamel pan is laid with cherry leaves and a thin layer of salt is poured.
3. Spread a layer of buns and sprinkle with salt, adding dill seeds, bay leaves, black pepper and chopped garlic.
4. The last layer is compacted with hands, covered with gauze folded several times, and on top with an inverted lid.
5. They are crushed by oppression and left in a cool room for 20 days.
6. After this time, the mushrooms are covered with brine and they are distributed in sterile dry jars.
7. Again they are condensed, poured with brine from the pan where the muffins were lying, and closed with tight lids.
8. They are taken out to a cool place and only after 45-55 days can the mushrooms be tasted.

Garlic and mayonnaise breast salad

Use a step-by-step recipe for cooking mayonnaise and garlic. Salty, juicy and crunchy fruiting bodies will not leave any of your guests indifferent to the snack.

• salted mushrooms - 500 g;
• garlic - 3 cloves;
• vegetable oil - 5 tbsp. l .;
• onion - 1 pc.;
• carrots - 1 pc.;
• mayonnaise and dill greens - to taste.

How to make a salted breast salad with garlic and mayonnaise so that loved ones are delighted with the dish?

1. Pour the salted breasts with water and leave for 3 hours, while changing the water several times.
2. Cut the mushrooms into strips and fry in oil until golden brown, put in a salad bowl.
3. In a separate frying pan, fry the onion chopped in half rings until golden and put in mushrooms.
4. Peel, wash and grate carrots on a “Korean” grater.
5. Fry until soft, add chopped garlic cloves, fry together for 5 minutes and also lay out to the mushrooms.
6. Stir, let cool, pour mayonnaise, add chopped herbs and mix. Top of the salad can be decorated with whole sprigs of dill.