Which when pickling or salting are the most delicious. But with proper preparation, the plate-like ones turn out no worse. For example, very, very tasty

may be mushrooms or mushrooms. How to salt such mushrooms? The recipes are pretty simple.

How to salt mushrooms? Pick mushrooms

Boron and Small and dense mushrooms should always be distinguished tastier than large ones. In camelina, spruce varieties are smaller in size. They differ from other mushrooms in a round hat with bent down edges, bright orange flesh and a short hollow leg. Boron, as a rule, is a lighter shade. At the break in camelina, sweetish juice stands out. You can pick these mushrooms from the beginning of July to the end of September. They grow in groups, so if you are lucky enough to find the right place, the supply of mushrooms will certainly be impressive.

If you plan to keep the workpiece in the refrigerator, take fifty grams of salt per kilogram of mushrooms. For storage indoors, one hundred grams of salt will be required. Spices can be any, for example, pepper,

but some just like mushrooms. How to salt them without marinade? Just sort and peel the mushrooms, cut the legs and put them in the bowl with the hats up. Sprinkle with salt, cover with a napkin and put on top of the oppression. Leave for a while. Redheads must condense and settle. Add some more mushrooms and sprinkle them with salt. Repeat the procedure until the whole bowl is filled with salted mushrooms.

How to salt mushrooms with

Try using this method of preparing mushroom preparations for the winter. Sort and rinse the mushrooms. Blanch them in boiling water for a couple of minutes, drop them in a colander and put them in a bowl with their hats up. Pour salt with bay leaf and spices, cover with a napkin, wooden board or circle and lay on top of oppression. After a couple of days, the workpiece is ready for serving. It is especially tasty to eat such an appetizer with potato or meat

dishes. In this combination, you will never regret that you prepared mushrooms.

  with spices?

This method will require more effort, but the result will simply be very tasty and fragrant. For five kilograms of mushrooms, take one hundred grams of currant leaf, ten grams of laurel, allspice, peas, ground pepper, two hundred and fifty grams of salt. Put the peeled mushrooms on a wire rack and scald them with boiling water, then cool with water. Let dry and transfer to a salting dish, on the bottom of which a part of currant leaves, peas of pepper and lavrushka are already laid. Mushrooms should be placed with their hats up. Salt and pepper, cover with the remaining leaves of black currant. Put a napkin on top and bend on a wooden circle. Wait a moment, and then enjoy a great snack with any dish. For the winter, such a blank is simply irreplaceable.

Ginger mushrooms belong to lamellar mushrooms and are ideal for salting for the winter. Their name corresponds to the appearance: the plates under the hats are orange in color, the hats themselves are colorful. In the article, we will consider how to salt mushrooms for the winter at home.

The flesh of saffron milk is orange and has a juice that is not bitter, so they are not soaked for a long time, in contrast to the mushrooms. When salting is optional and cook. Thick legs are hidden under the hats, which are also good in salt form, as are hats, which cannot be said for other mushrooms.

Redheads grow in colonies in spruce forests. The collection season begins in mid-summer and lasts until the fall.

The classic recipe for salting saffron mushrooms

Description of popular salting and pickling recipes will start with the classics. Classical technology is universal and simple, because it does not provide for the use of water. Ginger salts in their own juice, preserving the pristine taste and aroma.

Ingredients:

• Ginger - 1 kg.
• Salt - 40 g.

Cooking:

1. Use a knife to clean the ingredients: make a new cut, tidy the legs.
2. Put the peeled mushrooms in layers for salting, sprinkling with salt. Put the load on top. After 10 days, the dish is ready for tasting.
3. Distribute the salted mushrooms into prepared jars and add brine. If there is little liquid, add a little chilled boiled water.
4. Roll up the jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.

Video recipe

I think you haven’t seen an easier way to pickle mushrooms before. This recipe does not provide for the use of any spices, but if you want to diversify the taste, turn on the imagination or just put your favorite spices in the container. Get a good side dish for classic meat in French.

How to salt mushrooms for the winter

The classic recipe is good in that it provides ample opportunities for experiments, but not every housewife has enough time or courage to do this. Therefore, cold and hot methods of salting saffron mushrooms for the winter, which have passed the test of time and have become perfect over the years, are more popular among the people.

Hot way

Hot cooking technology for salted saffron mushrooms is the most time-consuming because it involves heat treatment. But she also has a huge advantage - any mushrooms are suitable for harvesting for the winter, regardless of size.

Ingredients:

• Ginger - 5 kg.
• Salt - 250 g.
• Garlic - 2 cloves.
• Carnation - 10 buds.
• Black pepper - 10 peas.
• Laurel - 10 leaves.
• Currant leaves - 50 g.

Cooking:

1. Sort out the mushrooms, send the worms to the bin, and cut large ones into pieces.
2. Place a large container of water on the stove and heat. Prepared mushrooms in boiling liquid. It is important that they are completely submerged. After boiling again, cook over low heat for several minutes, then reduce heat and hold on the stove for a few more minutes. Be sure to remove the foam.
3. Discard the boiled saffron mushrooms in a colander and cool to room temperature. Then fill the mushrooms with salting dishes, spreading their hats up. Between the layers make a pillow of salt, black pepper, laurel and currant leaves.
4. Put a large plate on top, cover with triple gauze and press down with a load. Place the container in a room where the temperature does not exceed the mark of 7 degrees. Basement, cellar or lower shelf of the refrigerator is suitable.
5. Periodically monitor the process and analyze the color of the brine. If the liquid is brown, everything is fine. Black color indicates spoilage of the product.

After a month and a half, you can start tasting. If everything is done correctly, the mushrooms will not disappoint and will make good company with fried potatoes or mashed potatoes. However, they are good as a separate dish with the addition of chopped onions and vegetable oil.

Cold way

Cold salting technology is good and this is a fact, because it is better suited for winter preservation, because the product retains its vitamin composition and benefits, and is also stored for a long time. An additional attractiveness to the cold method is added by the absence of a stage of heat treatment of raw materials.

Ingredients:

• Ginger - 2 kg.
• Currant leaves - 40 g.
• Garlic - 4 cloves.
• Laurel - 20 leaves.
• Allspice - 30 peas.
• Salt - 100 g.

Cooking:

1. After the water procedures, lay the cleaned mushrooms on a towel. While the raw materials are drying, prepare a container for salting. A glass jar, a wooden barrel or an enamel pan will do.
2. Put spices on the bottom of the container, add salt. Top the mushrooms with their legs down, sprinkle with salt. Repeat a few layers until the ingredients run out. Cover the container with gauze, set the oppression, leave the clock at 6. After the time has passed, the contents of the container will settle. It's time to add a new portion of mushrooms.
3. Keep the container in a room with a temperature not exceeding 20 degrees. Change cheesecloth every three days. Two weeks later, distribute the mushrooms in glass jars and store in the cold. The shelf life of such canned food is 2 years.

Video cooking

To properly salt or marinate the saffron mushrooms for the winter, it will take time and effort, but the result is worth it. The natural taste of mushrooms, complemented by the aroma of spices and spices, will not leave you indifferent and give frantic pleasure.

The benefits and harms of saffron milk mushrooms

Redheads have always been appreciated for their incredible taste, and in many national cuisines they are considered a delicacy delicacy. Doctors recognize their great benefits, because mushrooms are not inferior to vegetables and fruits in vitamin composition, and in terms of protein they successfully compete even with meat. And the benefits do not end there.

• The composition of saffron milk includes antioxidants that strengthen the immune system and support the body in the fight against infections. High calcium benefits people with arthritis.
• In saffron milk there are no cholesterol and fats, which is why they are recommended for diabetics. This mushroom product has also been used in dietetic nutrition, and it is indispensable in the prevention of heart disease. In addition, mushrooms have a positive effect on men's health.
• Scientists are closely studying the benefits of these mushrooms, due to the presence of selenium. The results of clinical studies, during which malignant formations were exposed to this mineral, showed that it reduces the likelihood of prostate cancer by 50 percent. Scientists argue that eating saffron milk daily at 100 grams is tantamount to full chemotherapy.

If we talk about the harm, mushrooms are not recommended for people with low acidity. Also, the product is contraindicated in pancreatitis and digestive problems, as it is poorly digested.

Mushrooms cause the greatest harm to the body when they are in a basket together with surprisingly similar inedible brethren. In the best case, everything ends with nausea, vomiting, convulsions or severe poisoning, and in the worst - with madness and death.

The positive or negative effect of saffron milk on the human body is individual in nature and is often determined by the amount of delicacy eaten.

In the old days, for a kilogram of mushrooms they asked for an amount that was enough to buy several bottles of branded French perfumes. Today, these mushrooms have become available and remain in demand in home and restaurant meals.

Salty red saffron milk is an amazing dish that pleases an excellent taste. But often the mushroom delicacy spoils and ends up in the bin. To prevent this from happening, listen to the following tips.

1. Inexperienced mushroom pickers are interested in whether mushrooms are soaked before pickling. As I said, this procedure is not practical. Conversely, under the influence of water, the shape of the cap of delicacies changes. To avoid this, brush the mushrooms with a toothbrush or wipe with a rag.
2. Storage of canned goods deserves special attention. Cold-cooked delicacy is not friendly with high temperature. It is better to store such conservation in a cellar or pantry, where not more than 10 degrees. In such conditions, a salty dish will last up to two years.
3. If we talk about the hot method of salting, the product reaches readiness also in 1.5 months and the heat treatment does not affect the time indicator of cooking. Many housewives like this recipe because the risk of mold is nearing zero.
4. If the brine has an unpleasant aftertaste, this is the first sign of souring. If such a problem occurs, remove the mushrooms from the pickling container, rinse with water, boil for 5 minutes and strain. Then put in clean jars and fill with new brine. Roll up the lids and put in the cold.
5. If mold appears on the surface of the brine, rinse the cloth in heated water with salt, remove the layer of mold mushrooms, sprinkle healthy mushrooms with mustard powder, put a clean cloth, circle and weight on top.

How to salt mushroomsand the most delicious   recipes for making saffron mushrooms for the winter  consider this article. After all, the pickles that are prepared from these mushrooms can take their rightful place on the most refined table. They contain many vitamins and beneficial properties. Delicate sausages made from saffron mushrooms retain the shape of dense mushrooms. Spruce mushrooms with a finer texture in the blanks have a pronounced resinous aroma.

For salting mushrooms, you need to choose strong, not damaged fruits without worms and process them on the day of collection.

Training

If, however, spoiled and wormy fruits are caught, they must be removed. The remaining mushrooms are cleaned of contamination, soil residues, needles and grass blades.

If large specimens come across, it is better to cut them into 2-4 parts. Although the cut fruit will lose shape during salting, due to the fact that they will be under oppression, but they will certainly be salted, and besides, their taste will not suffer.

Depending on how the mushrooms are processed further, the further processing method depends on:

• for cold or hot salting method, after cleaning from garbage, mushrooms are washed;
• for dry they just need to be wiped with a damp cloth.

Consider cooking recipes  delicious snacks.

How to salt mushrooms for the winter to be crispy, fragrant, tasty - the cold way

When salting with this method, mushrooms are not subjected to heat treatment. Two options are possible:

• when washed mushrooms are salted;
• when the fruit does not come in contact with water, the “dry” method.

Consider both options, start with the one that involves washed mushrooms.

Option 1

Salted saffron mushrooms will be crispy if you add fresh leaves:

• currants;
• cherries
• horseradish;
• grapes;
• oak.

At the same time, saffron milk does not need many different spices, sometimes only salt is enough. In addition, mushrooms can darken if you add a lot of spices.

To make it easier to navigate, we provide the listed ingredients based on 1 kg of mushrooms.

Required Products:

Cooking process:

1. Mushrooms are cleaned and washed, garbage, soil debris, wormy parts of the mushroom are removed (sometimes only the leg is affected by worms, you can remove it, and leave the hat).

Advice!   If you still want to save wormy specimens, then they must be put in cold salted water for 5 minutes, so that the pests crawled out.

Important! Soon juice will appear, which will dissolve the salt and the mushrooms will begin to salt out.

If there is a pit or a subfloor, you can leave the mushrooms directly in the pan in which they were salted. You can serve to the table after another 14 days. It turns out that the total time for salting mushrooms is a month.

Dry method

With this method of salting, the taste and aroma of the natural product will be preserved to the maximum. The recipe is extremely simple and there is no trick in this type of pickling. Only required:

• mushrooms - 1 kg;
• salt - 50 g.
• seasonings are added if desired.

Cooking:

1. They do not wash mushrooms for salting, but they clean them well.
2. Spices and herbs are laid out on the bottom of the pan and on top of the layers.
3. Redheads are spread with their hats up in a container for salting, pouring salt on each layer.
4. Top is covered with a plate or a wooden circle and oppression is established.
5. The blank is put in a cool place.
6. As the saffron mushrooms settle and salt out, layers of fresh fruits and salt can be added a little. Thanks to this, it will be possible to harvest mushrooms sequentially in several passes.
7. With the dry salting method, the fruits will be ready in 2-3 weeks.
8. Keep this pickle under pressure.

Watch the video!  Salted saffron milk

The recipe for saffron mushrooms for the winter hot way in banks

With this method, the principle of laying mushrooms in layers is preserved. But it differs in that the mushrooms are boiled.

For 1 kg of saffron milk mushrooms it is necessary:

• 50 g of table salt (about 2 incomplete tablespoons);
• 6 leaves of currant;
• 10 pieces. bay leaf;
• 3 cloves of garlic;
• 10 peas of allspice.

Cooking process:

Important!  It is necessary to monitor the color of the brine. It should be tan. If it turns gray, then a fungus has appeared and the pickle is spoiled.

This method is well suited for both small and large chopped mushrooms. You can try them after 4-6 days.

Watch the video!  Salt mushrooms in a hot way

Red saffron marinated for the winter "five-minute"

This method will allow you to quickly cook a great snack for the arrival of guests.

Here's what you need for this:

Step-by-step preparation:

1. Peel the mushrooms, put in an enameled pan.
2. Add prescription water and bring to a boil.
3. Pour vinegar, add sugar, salt, bay leaf, pepper and chopped garlic. Boil for 5 minutes.
4. Put in sterilized jars under a nylon cover or roll up. You can try in a couple of hours. Banks can be sterilized,
5. Store in the refrigerator or basement for up to 5 months.

Watch the video!  Ginger marinated in its own juice. The most delicious recipe

Old bottle blank recipe

Marinated mushrooms, salted in a bottle, valued in France even more than wine. This is due to the fact that the mushrooms are small and more appetizing. They have better taste than older specimens.

For such an unusual recipe, it is necessary (for 1 bottle):

• 300 g of mushrooms;
• 40 g of salt.

How to cook:

1. Mushrooms of the right size are cleaned as thoroughly as possible, rinse.
2. Pour salt into a flat plate.
3. Each mushroom is dipped in salt and sent to a bottle. Pour the rest of the salt there.
4. Mushrooms are salted in a cold place until a tart aroma appears.

Redheads "nest" in groups in spruce, pine forests. Fans of the “silent hunt” know that they should be sought in the grass and in places where moss grows. The season lasts from July to October. This species is almost impossible to confuse with other forest "brethren." They have a yellow-pink or orange-red color. In the place of the cut, milky juice appears, which has shades of red. It changes in the air - it turns green. Redheads gained their popularity hundreds of years ago. They were present at the tables of kings and common people. Mushrooms were exported to France and cost fabulous money.

Beneficial features

The camelina got a bright saturated color due to the high content of beta-carotene, which, when it enters the body, becomes retinol. In addition, they contain vitamins of groups B and C. They are rich in fiber, ash, saccharides, which are necessary for the proper functioning of organs and systems of the body.

Redheads do not require pre-soaking. On the contrary, if this is done, then they will lose their aesthetic qualities, hats are deformed.

Salting Methods

Mushrooms are cooked using two main technologies - cold and hot.

1. Cold. The product fully retains all its beneficial properties. The aroma remains unchanged. A distinctive feature is long-term storage without seaming and sterilization. This technology is also called dry or wet method.
2. Hot. It requires a certain amount of time, since it involves heat treatment. Its main advantage is that fruit bodies of the most various sizes are suitable for preparations.

Before salting, mushrooms need to be prepared. Carefully clean hats and legs with a knife. In case of severe contamination, rinse well in running water.

Classic

Features No water is needed for pickling. Dry mushrooms are very convenient to use in salads. You can combine them with fresh herbs, raw or boiled vegetables.

Ingredients:

• 1 kg of mushrooms;
• 40 g of salt.

Cooking

1. Mushrooms are laid in a container in layers, each layer is salted. We leave under oppression.
2. We endure in the cold.
3. Ten days later we taste the workpiece.

For dry salting, it is better to select fruiting bodies of small sizes. They will not need to be cut into pieces.

Spicy

Features Ready mushrooms will make a good company with boiled or fried potatoes, hot meat dishes. You can experiment with spices. Redheads turn out crispy, even despite the absence of vinegar.

Ingredients:

• 2 kg of mushrooms;
• 40 g of currant leaves;
• four garlic cloves;
• 20 bay leaves;
• 30 peas of allspice;
• 100 g of salt.

Cooking

1. We spread the mushrooms in a container in layers, alternating them with spices, spices and salt.
2. Cover with gauze, leave under oppression for six hours. After that, add a new portion of mushrooms.
3. After laying, we hold the container with the workpiece at room temperature. Every three days we change the gauze.
4. Two weeks later we spread the mushrooms in sterile jars. We close with plastic covers. We endure in the cold.

Cold cooked saffron milk don’t “make friends” with high temperatures. Therefore, they should be stored in conditions not exceeding 10 ° C. A pantry, cellar or refrigerator is suitable. In such conditions, the workpiece can stand for two years.

With vinegar

Features A hot cooking method guarantees long-term storage of snacks - more than two years. The risk of mold is reduced to almost zero.

Ingredients:

• 2 kg of mushrooms;
• 800-900 ml of water;
• 40-50 g of salt;
• 50 g of sugar;
• 100-125 ml of vinegar;
• four bay leaves;
• four buds of cloves;
• allspice and black pepper peas.

Cooking

1. We prepare a brine: add spices, salt, sugar to boiled water.
2. Throw mushrooms into the marinade and cook for five minutes.
3. Add the vinegar and cook the same amount.
4. We lay out in sterile jars, roll up, warm.
5. Clean in the cold after complete cooling.
6. You can take a sample after a month and a half.

In addition to vinegar, ascorbic or citric acids are suitable as a preservative. If vinegar essence is used, then you need to add it in smaller quantities. For 1 kg of mushrooms, a teaspoon is enough.

Fermented in whey

Features Such mushrooms are good in that they are perfectly absorbed by the body due to the lactic acid developed during the fermentation process.

Ingredients:

• 2.5 kg of mushrooms;
• 30 g of dill seeds;
• five cloves of garlic;
• 80 g of salt;
• 40 g of sugar;
• 100-120 ml of serum;
• horseradish and currant leaves, horseradish root.

Cooking

1. We act step by step: chop the greens, finely chop the garlic, three horseradish.
2. We lay the mushrooms in a container in layers, alternating with salt, spices and spices.
3. Mix whey with sugar, which should completely dissolve. Fill it with mushrooms.
4. Cover the mushrooms with gauze, leave under oppression. Every three days we change the gauze.
5. Keep in the cold for three to four weeks.

Unlike harvesting in a jar, pickled mushrooms can become moldy. In this case, rinse the new gauze in warm water with salt. You should also remove the layer of mold mushrooms. The rest is sprinkled with dry mustard.

Tomato

Features The result of this recipe is an appetizing and fragrant salad, an addition to stew or another multi-component dish. Redheads are sweetish. Can supplement potatoes, rice, pasta. Large mushrooms are suitable for this recipe. During the heat treatment, they will not lose their shape as small ones. They do not even need to be cut. They will fit into the jars, since they will turn out to be soft and plastic.

Ingredients:

• 2 kg of mushrooms;
• 300 g of onions;
• 300 g carrots;
• 150 g of tomato paste;
• 150 ml of vegetable oil;
• 150 ml of water;
• 40-50 g of salt;
• 30-40 g of sugar;
• spices and spices.

Cooking

1. First of all, you need to boil the mushrooms for 40 minutes. Then they are washed with cold water and laid out in a colander to get rid of the liquid.
2. Mix mushrooms with tomato paste, sunflower oil, spices and spices.
3. Add the grated carrots and chopped onions, salt, sugar.
4. Simmer for 60 minutes over low heat.
5. We lay out in sterile containers, roll up, warm.
6. We take out in a cold place after complete cooling.

Do not combine mushrooms with other mushrooms, they are self-sufficient and do not tolerate "neighbors in the bank."

Almost any container is suitable for blanks, and not just glass jars. Salt mushrooms can be, for example, in a saucepan. It should have a flat surface without any external damage, and even more so rust or holes. Otherwise, the oxidation process may begin, which will lead to spoilage of the product. If the method is used without cooking, then a wooden tub is suitable. The option is optimal for a summer house, a private house, where there is enough free space. The original way to cook mushrooms is the bottled ambassador. Small fruiting bodies are selected that can be pushed into the neck.

For canning, it is not necessary to use fresh mushrooms, frozen ones are also suitable. In the freezer, they are laid out in one layer and slightly frozen. Then transferred to packages and left for storage. It is very important not to wet the mushrooms before freezing, so that they do not get saturated with excess water. They are washed after defrosting, immediately before pickling.

Time-tested folk methods are used to prevent the appearance of mold. A spoon of vegetable oil is added to the cans before rolling. Together with vinegar or citric acid, it acts as a preservative. In a barrel or pan at the bottom put a sprig of heather or spruce. They prevent mold from developing and provide a forest aroma to the workpiece.

Despite the fact that mushrooms are useful for the body, there are contraindications to their use. They are not recommended for people suffering from acute diseases of the stomach and intestines. In large quantities, they should not be used by pregnant women, children, the elderly.

Salted saffron mushrooms are delicious mushrooms. It seems to me that they are the most delicious of salted mushrooms. But salt must be able to mushrooms. The fact is that when they lie down, they become ugly, green. True, this applies only to those mushrooms that grow in spruce forests. Those that grow in pine forests do not turn green. To preserve the beautiful appearance and the "red" color of saffron milk, they need to be salted exclusively by hot salting. However, it is just as recommended to grease the mushrooms, because they also tend to darken over time and acquire an unpleasant color.

Mushrooms are salted for the winter for about a week. From a three-liter bucket of small and medium saffron mushrooms you will get one liter can of salted mushrooms.

Ingredients

• Mushrooms mushrooms 3 liter bucket
• Horseradish leaves, cherries, currants, dill, horseradish root
• Salt 1 big handful

The process of salting saffron mushrooms for the winter

Rinse the leaves and dill, peel the horseradish root and cut into small pieces. Pour water into a large pot, bring the water to a boil. Dip half the mushrooms in boiling water.

  Boil the mushrooms for five minutes, then remove them with a slotted spoon.

  Dip the second half of the mushrooms into boiling water and, in the same way, crush them for five, boil them, then remove them. If you have to pickle a large number of mushrooms, then be sure to change the water after two batches of mushrooms.

Put horseradish leaves, cherries and currants, dill and pieces of horseradish root on the bottom of a wide pan. Put the hats down (this is important) tightly to each other, in one layer, still hot boiled mushrooms. Sprinkle liberally with salt, top with leaves and roots. Put the second layer of mushrooms, salt again, put the seasonings and so on until you lay and tamp all the mushrooms.

  Cover the mushrooms with a flat plate.

  Put the load on top. I used a pumpkin that was nearby.

Leave the mushrooms under oppression at room temperature for a week. After a week, try the mushrooms, they should already be tasty.

  Wash the mushrooms, transfer to a sterile jar and pour two tablespoons of salt with a brine based on a liter of water. Close the jar tightly with a sterile lid.