Fans of mushrooms mushrooms are appreciated not only for their unique taste, but also great health benefits. They are named so because of the bright red color that the mushrooms have due to the high content of beta-carotene in them. That, in turn, is transformed in the body into vitamin A and has a beneficial effect on vision.

In these bright mushrooms, which can not be confused with any others, there are the most valuable B vitamins and ascorbic acid, which increases immunity. Gingerbread eggs are extremely useful also because they include fiber, saccharides and valuable trace elements: iron, sodium, magnesium, phosphorus, potassium, calcium. All these components are necessary for the proper functioning of the body as a whole, the condition of the skin, nails and hair depends on their content. And these mushrooms are very tasty! That is why it is customary to harvest mushrooms for the winter.

The benefits of saffron mushrooms and prefabricated ones

These amazing gifts of nature contain a natural antibiotic called lactrioviolin, which is used in the treatment of lung diseases and even tuberculosis. In saffron mushrooms, as in other mushrooms, a sufficient amount of protein, they can easily replace meat in the diet, which vegetarians and fasting will be especially happy with.

Redheads are quite high in calories and are superior in energy value to chicken, eggs, herring and even beef. However, the benefits of these mushrooms are much greater than the probability of slightly replenishing. Redheads are also included in the list of staple foods of vegetarians, saturating their body with proteins and amino acids.

Is this not a reason to certainly include mushrooms, which can bring so much benefit, as well as prepare them for the winter!

Methods for harvesting saffron mushrooms for the winter

Freezing

The saffron milk caps are perfectly stored in the freezer. Boil them a little, then fold them into a colander so that the glass is water, cut into pieces and put into bags.

How to dry mushrooms

Like almost any other mushroom, mushrooms are dried. Drying mushrooms is the best way to preserve all the beneficial substances in them. The undoubted advantage of this method of harvesting is that mushrooms are stored for a long time and retain all their nutritional properties.

Mushrooms can be prepared in this way in a natural way by hanging them to dry in a dry, well-ventilated place.

You can speed up this process with the oven. To dry mushrooms in the oven, you will need a baking sheet, which is covered with baking paper. Mushrooms are washed, allowed to dry, cut into pieces and spread on a baking sheet. And then set to dry. Modern ovens are equipped with excellent ventilation, but if you do not have it, slightly open the door.

At the very beginning of the process, it is better to set a low temperature, about 50 ° C. If you start to dry the mushrooms at a high temperature, they can lose their appearance, become dark. After one and a half to two hours, increase the temperature to 70-80 g. C and leave the mushrooms for another couple of hours. Then the degree will need to be lowered to the initial level and the mushrooms dried for another two hours. This, of course, on average, it all depends on how good your oven is and how large pieces of mushrooms you dry. Yes, do not forget to sometimes turn the mushrooms.

How to find out that mushrooms are ready? Break the hat, if the flesh of the mushroom is still wet inside, continue the process, if it is absolutely dry, the work is completed.

By the way, you can also prepare the gifts of nature with the help of an electric dryer, the design of which is specially designed so that the process takes a minimum of time. Each tier of the dryer must be filled with mushrooms, set the optimum temperature - about 55 ° C, and forget about 6 hours mushrooms. Drying of mushrooms in an electric dryer does not require any control.

Canning

There are other ways to harvest mushrooms. They are salted, pickled, made mushroom caviar. Among mushrooms, quite large specimens are often found, so mushroom pickers easily collect several buckets of these excellent gifts of nature in one trip into the forest.

Fleshy red mushrooms are especially good at making caviar. Here is a simple recipe.

Caviar made of mushrooms with carrots and onions

Even a novice hostess can cook mushroom caviar, there is nothing complicated about this. This also will not take much time, but the result will be exceptional. In winter, mushroom caviar can be smeared on bread and eat as a sandwich, can be used as a side dish, and can be used as a filling for zrazy.

What do you need:

• mushrooms - 400-500 gr;
• onions - 2-3 pieces;
• carrots - 3 pcs;
• vegetable oil.

How to cook:

1. Pre boiled mushrooms until half cooked for about twenty minutes.
2. We cut onions and carrots in large pieces, put in a pan, and then pass all the ingredients through a meat grinder.
3. We put the mass into the pan, add the oil and simmer for 15-20 minutes. Do not forget about salt and pepper.
4. Caviar is ready!

You can cook mushroom caviar in a slow cooker. A recipe that is suitable for any mushrooms that do not require preliminary soaking, including mushrooms, see the video:

Salted saffron mushrooms

The best snack for a feast is hard to imagine. Place salted mushrooms on the table, and the guests will be delighted with these crispy, unusually tasty mushrooms!

What do you need:

• a bucket of saffron milk cap;
• 500 gr. coarse salt;
• 15-20 cloves;
• 100 gr. blackcurrant leaves;
• 3 cloves of garlic;
• 15 peas of allspice;
• 10-15 leaves of bay leaf.

Cooking:

1. We sort the mushrooms, soak them for two hours, and then send them to a large pan.
2. Fill with water and cook for ten to fifteen minutes.
3. Discarded boiled mushrooms in a colander and cool.
4. Then we spread the mushrooms in prepared dishes in layers, salt, add all the spices.
5. We put the oppression on top and remove it for a month and a half in a cold place, for example, in the basement, where the temperature does not rise above +7 degrees Celsius.
6. The brine should be brownish in color, but in no case black.
7. Mushrooms usually salted for a long time, so it is better to wait two to three months, and then take the sample.

Marinated mushrooms

Pickled mushrooms differ from salted ones in their spicy, bright taste. A hot method of pickling saffron mushrooms is considered classic. Having prepared them according to this recipe, you won’t be able to tear them home from them in winter! Boiled potatoes and mushrooms - what could be tastier than this simple but healthy food.

What is needed:

• 1 kg of mushrooms;
• 1 tbsp salts;
• a pinch of citric acid, vinegar can be used;
• 150 ml of water.

Cooking:

1. First, prepare the marinade for our mushrooms. To do this, boil water and add salt and citric acid to it.
2. Cans thoroughly wash, rinse and sterilize.
3. In a boiling marinade, dip the mushrooms and cook for thirty minutes.
4. After that, we lay out the snack on the banks, pour the marinade and close the lids.

You can learn another recipe for making pickled mushrooms for the winter by watching the video:

Everything ingenious is simple. Harvesting mushrooms is also a simple task. However, saffron milk prepared in different ways will be your faithful help in winter and spring, during vitamin deficiency, when the body needs to be supported with vitamins.

Wonderful soup can be cooked from dried mushrooms all winter, frozen mushrooms can be used in cooking roasts, casseroles, and fried potatoes with them. Salted and pickled mushrooms will prove to be wonderful as a side dish, as well as an independent snack.

Take the time to make all these wonderful workpieces. After all, one thing is a jar bought in a store, and quite another - if you took it out of your own cellar or refrigerator. Firstly, you know exactly what it is prepared from, and secondly, how it is prepared. Bon Appetit!

Ginger mushrooms are the most popular and easily digestible mushrooms among all the others. Due to these properties, they are popular among many other similar products. They are easily digested, so they can be used in any form: boiled, fried, salted, pickled and even raw. In addition, they have a lot of useful substances that are building and nutritional material for the body.

In many countries of the world, saffron milk is a delicacy, but in our country it is an affordable product. Therefore, pickled saffron mushrooms with onions is a traditional dish on the table in the winter season. But in order for the product to be especially tasty, you need to properly carry out the pickling procedure. There are many recipes for how to deliciously marinate mushrooms for the winter, which differ from each other in composition, but not in taste.

Also on our website you can find out recipes how to make your whole family like them.

1. For any pickling recipe, mushrooms that are collected in the forest no later than a day ago are ideal. In general, the faster the procedure, the more characteristic the taste will have marinade and mushrooms, shading forest aromas.
2. But before you start cooking the marinade and the mushrooms themselves, you should prepare the mushrooms themselves. Feet, as well as hats, should be cleaned of sand and residual particles of foliage and needles. This can be done with a brush. Sometimes they remove the top film, which is covered with a camelina. After that, they are thoroughly washed and drained in a colander until completely dry.
3. Before turning any recipe into life, you should check that all the necessary components are in stock. If something is missing, it will significantly degrade the taste of the finished product. It is imperative to adhere to the time frames that are reserved for each process. Otherwise, the preservation may be swollen or contain pathogenic microbes.
4. Ginger, they are also “royal mushrooms” - one of the most delicious mushroom varieties that conquered the stomachs of many lovers of such delicacies. Marinated saffron mushrooms are a wonderful snack on the festive table, a delicious addition to the side dish, and many prefer to use them as an independent dish, after frying them with onion in butter and seasoning with chopped herbs.
5. Each hostess has several recipes for pickling mushrooms, which are transmitted from generation to generation, from mother to daughter. And who does not have such recipes, we suggest choosing one of the options below.

Having familiarized yourself with the recipes of our site, you can also prepare other tasty preparations, such as preparation for the winter.

Marinating saffron mushrooms for the winter

This recipe for marinating saffron mushrooms is the most common, as the cooking method is very simple and requires special skills. The saffron marinated in a standard marinade will be an ideal component for any dish: salad, stew, soup.

Structure:

• Water;
• 5 tablespoons of vegetable oil;
• 1 kg. peeled and washed mushrooms;
• Dried or fresh herbs;
• 4-5 tablespoons of salt;
• 1 dessert spoon of vinegar;
• Small head of garlic;
• A few bay leaves;
• 10 peas of allspice or black pepper.

As for spices, their number can be adjusted depending on taste preferences. If the family likes more savory dishes, then the amount of pepper, bay leaf and pepper can be significantly increased. As for vinegar, its proportions are best preserved. Unless you use a dessert spoon, but a teaspoon.

How to cook mushrooms for the winter:

1. Washed mushrooms should be distributed in layers in a saucepan and pour water. The liquid should completely cover the mushrooms.
2. Ginger should boil for 30-40 minutes. Then they should be turned off and immediately drain the water. Do not insist the product in boiled water, as this can affect the color of the brine, the smell of plants and the harmful composition of conservation.
3. Ready mushrooms should be poured into a colander, where they should completely drain. Only then can you continue to work.
4. When the mushrooms are fully ready, it is time to start preparing the brine. Pour a little purified water into the container, where garlic, greens, pepper are also placed and vegetable oil is poured.
5. Such a marinade should be boiled over low heat. The process lasts several minutes - better than 10.
6. Until the marinade has cooled, the mushrooms are laid out in a jar, and on top are poured with spicy broth. The container is tightly closed by a nylon cap. The preservation method is often used - the can is hermetically sealed with a metal lid.
7. Store pickled mushrooms better in a cool, but not too cold place. Well, if it is a cellar in which direct sunlight does not penetrate. With small volumes, preservation can be kept in the refrigerator.

For thrifty housewives, we have also prepared that will not only decorate your dining table, but will also be a wonderful and tasty addition to your dinner.

How to pick mushrooms mushrooms

A distinctive feature of this recipe is that the mushrooms are soft and juicy, and the marinade has spicy notes of spices. In addition, the calculation of the ingredients depends on their ratio to unpeeled mushrooms.

Components:

• 1 kilogram of mushrooms;
• 2 tablespoons of salt;
• 125 grams of water;
• 1 dessert spoon of acetic acid;
• 5 leaves of parsley;
• Black pepper peas;
• A few dill umbrellas;
• A small head of garlic.

Hot pickled mushrooms for the winter:

1. To clear mushrooms of sand and foliage, rinse the existing mass well.
2. Put the mushrooms and all other ingredients in a container, where everything will cook, and pour water.
3. All components should boil for half an hour. In this case, the contents of the pan should not be stirred with a spoon, so the broth is tightly closed with a lid and shaken several times during the procedure.
4. When the product cools slightly, it is laid in jars, the containers are filled into the third part with mushrooms and brine, where the plants were boiled.
5. When the boiled mixture is completely distributed across the containers, you can add the remaining marinade to them.
6. Lids can be used both metal and nylon.

This recipe guarantees long-term storage of the pickled product. The main thing is that the place of savings is dark and slightly cool. You can use such mushrooms for cooking soups and gravy. As an independent product, they can also be eaten.

For lovers of winter preparations in our collection of recipes there is also available, which can serve as a separate dish and can also be used for making salads.

Harvesting saffron mushrooms for the winter

This recipe guarantees that each mushroom will retain its shape, but at the same time they will be soft and pleasant to taste. To do this, boil the mushrooms directly in the marinade, which contains many spices.

The main components:

• A kilogram of mushrooms;
• 1 liter of water;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 10 tablespoons of apple cider vinegar 9%;
• 2 grams of citric acid;
• 3-4 cloves;
• A few peas of allspice;
• Greens (optional).

Cooking saffron mushrooms for the winter:

1. All components that are included in the recipe ingredients except saffron mushrooms are placed in a pan and brought to a boil over low heat.
2. When the marinade boils, mushrooms are poured into it, which should be boiled in brine for at least half an hour.
3. While the product is being prepared, sterilize the jars and lids.
4. Mushrooms are laid out on the banks so far without a marinade. It is poured on top when the plants are stacked in containers.
5. Before clogging, pour 1 tablespoon of vegetable oil into each jar.
6. When all the preliminary work is completed, then clogging can be done.
7. When the contents of the glass container have cooled, it can be removed in a cool place. Preservation can be stored for one year. If the term is extended, then the food will lose its corresponding taste and smell. Often expired ingredients lead to the emergence of pathogenic bacteria under the lid.

Pickled mushrooms recipe mushrooms

This recipe is suitable for those who like salads with mushrooms. The saffron marinated according to this recipe is elastic and whole.

The main components:

• 3 kilograms of camelina;
• 100 grams of salt;
• 1/2 teaspoon 70% vinegar;
• 10 peas of black pepper;
• 6-8 glasses of purified water.

How to cook pickled mushrooms:

1. First clean the mushrooms from dirt and rinse several times in water, then let them drain.
2. We put mushrooms in a saucepan and fill them with water so that it slightly covers the hats.
3. Bring the contents to a boil, which should last about 2 minutes.
4. After that, the mushrooms are filtered and left in a colander again.
5. 8 glasses of water are poured into an enameled container, salt and pepper are poured into it. The contents are brought to a boil.
6. After 2 minutes of boiling, mushrooms are added to the substance and boiled for another 10 minutes in the marinade.
7. After the set time has passed, the container is removed from the fire and slightly cooled. Add vinegar to the marinade and let the contents brew for just a few minutes.
8. Mushrooms are placed in sterilized jars, which are poured with brine to the very top.

This method of pickling takes much less time compared to others, so it is often used by housewives. In this case, the mushrooms are completely saturated with marinade, which makes them more juicy.

How to pickle saffron mushrooms for the winter in banks

Gingerbread mushrooms are considered to be gourmet. So each mushroom retains true aroma and taste without additional spices and labor-intensive processes.

Ingredients:

• 1 kilogram of mushrooms;
• Water;
• A few sheets of horseradish;
• Coarse Salt.

How to pickle mushrooms in banks for the winter:

1. Wash the mushrooms from dirt and completely drain them from moisture.
2. Horseradish is placed at the bottom of the enameled container, on top of it mushrooms are filled with layers, each of which is separated by salt.
3. The container is covered with horseradish sheets.
4. After that, the pickled mushrooms are eliminated in a cool dark place for three days. Here they are salted.
5. After three days, the mushrooms are laid out in sterilized banks, while they are hot. A leaf of horseradish is placed on top of the mushrooms in a jar.
6. Banks are closed with nylon caps. Salting for two weeks is cleaned in the refrigerator.

Recipe for pickled saffron mushrooms for the winter

It turns out strong fragrant mushrooms, which are great for making mushroom salads, and as a snack.

Ingredients for cooking:

• fresh "royal mushrooms" - 1 kg;
• salt and sugar - 1.5 tbsp each. l .;
• vinegar 5-9% - 0.5 cups;
• laurel - 1 large leaf;
• black pepper - 10 peas;
• cloves - 4 pieces;
• dried or fresh dill - 2 pieces.

Red saffron marinated for the winter recipes:

1. To begin with, all the mushrooms are sorted for suitability - they are very wormy and rotten and thrown away;
2. Next, pure saffron mushrooms are boiled in salted water. After they are laid out in a colander.
3. While the mushrooms cool, you can do marinade and preparing cans. Wash the container with detergent, rinse well and calcine in the oven.
4. To prepare the marinade, take 1 - 1 1/2 glasses of water, heat it in an enameled bowl.
5. As soon as the water heats up a little - you can add salt, sugar and all the vinegar.
6. After boiling, put the mushrooms, boil again and remove the foam, after which you can enter the remaining spices, except dill.
7. Boil saffron mushrooms in the fill for half an hour, after which they are laid out on the banks, poured and rolled tightly. The fill should cover the mushrooms completely, otherwise mold may appear.

Pickled mushrooms step by step recipe with pictures

The convenience of this recipe is that the result is a ready-made mushroom snack, seasoned with oil and greens. After opening the jars, you can not waste time refueling and immediately serve.

List of ingredients used:

• mushrooms - 1 kg;
• water;
• sunflower oil - 3 tbsp. l .;
• dried / fresh greens - 1 bunch;
• ordinary salt - 3 tsp;
• table vinegar - 0.5 cups;
• small garlic - 1 head;
• lavrushka - 1 leaf;
• peas peas - 6 pieces.

How to pickle mushrooms for the winter hot way:

1. Clean the mushrooms from the ground, blades of grass and other debris, rinse thoroughly.
2. Put a little water for preliminary boiling of mushrooms, add a little salt and boil mushrooms for about 20 minutes. Be sure to collect the foam with a spoon and discard.
3. Rinse mushrooms in cold water.
4. Then you can prepare the fill. To do this, heat 0.5 liters of water, salt, add all the spices, herbs, garlic in the form of slices, pour vinegar and oil. Bring to a boiling point and boil for about 6 minutes.
5. Arrange the mushrooms in a sterilized container, pour boiling fill, tightly close the capron lids. Leave to cool. It is recommended to store pickled mushrooms in a cool place, whether it be a refrigerator or a cellar.

Ginger marinated recipe without sterilization

According to mushroom pickers, saffron mushrooms are the least moody mushrooms in cooking. Therefore, the simplest set of spices for pickling is suitable for them.

List of needed products:

• “Royal mushrooms” - 1 kg;
• water for the marinade - 2/3 cup;
• citric acid - 1/5 tsp;
• allspice - 4 peas;
• salt - 1 tsp.

Hot marinated saffron mushrooms for the winter recipes:

1. As in every recipe, first you need to prepare the mushrooms - peel, wash.
2. Salt water for preliminary boiling, bring to boiling point. Dip the mushrooms in boiling water, turn off the fire after 2-3 minutes and leave the mushrooms under the lid for 25-30 minutes. After draining the liquid.
3. Prepare the marinade, while the saffron mushrooms insist in boiling water, put water on the stove, stir salt and acid in it, boil.
4. Arrange the prepared mushrooms in jars, fill them with filling and close.

We pickle mushrooms in Polish

Mushrooms turn out a little sharp, which makes such an appetizer special among other options. Those who want to try something new must definitely cook mushrooms in Polish.

List of ingredients for cooking:

• mushrooms - 1 kg;
• horseradish slice - 1 piece;
• allspice - 5 peas;
• dry mustard - 1 teaspoon;
• cloves - 2 pieces;
• laurel spice - 1 leaf;
• water - 1 liter;
• table vinegar - 500 gr;
• salt - 50 gr;
• sugar - 80 gr.

Cooking pickled saffron mushrooms in Polish:

The difference between this recipe is that you first need to prepare the marinade, a day before the mushrooms close:

1. warm up 1 liter of water;
2. when the liquid boils, add horseradish, all spices, boil everything for about half an hour;
3. leave to cool and insist on a day;
4. in a day, dissolve salt and sugar in the pouring, put on fire, wait until it boils and cook for another 10 minutes;
5. prepare the mushrooms, boil for about 15 minutes. Remove the foam;
6. put mushrooms in sterilized jars. Pour the mushrooms prepared in advance with a marinade roll;
7. put the product in a cool, unlit place.

A simple recipe for pickling mushrooms

With this cooking method, there is no need for any spices. Mushrooms retain their true taste and aroma, not corrected with bay leaves, cinnamon or cloves. Redheads are strong and slightly brackish.

List of required products:

• mushrooms - 1 kg;
• water for pickling - 150 ml;
• ordinary salt - 10 g;
• citric acid - 1.5 g.

Cooking:

1. Peel the mushrooms, wash, trim the legs as short as possible. Throw out the damaged mushrooms, and if the damage is small - cut off these areas. Large specimens cut into 2-4 parts. You can also sort the mushrooms by size and close them in separate banks.
2. Boil water, dilute salt, acid in it.
3. Put the mushrooms in sterilized jars.
4. Pour marinade to the top. Put jars in medium depth wide pan. Pour the pan with water. Cans should be more than half full of liquid.
5. Put everything on medium heat, boil. Pasteurize 15-20 minutes from the moment of boiling.
6. Roll up cans, leave to cool under a thick towel. After cooling, set in a cool place.

Fancy Mushrooms with Berries

As mentioned above, the highlight of this recipe in its special ingredient, namely juniper berries. Therefore, thanks to them, mushrooms become special in taste and aroma.

Essential Ingredients:

• medium onion heads - 2 pieces;
• mushrooms - 2 kg;
• salt - 2 tbsp. l .;
• large onion - 1 head;
• mustard seeds - 2 tbsp. l

To fill:

• table water - 1 l;
• vinegar 9% - 2 cups;
• sugar - 3 tbsp. l .;
• salt - 2 tsp;
• juniper - 1 tbsp. a spoon;
• allspice - 10 peas;
• regular peas - 15 pieces.

How to cook an unusually delicious mushroom snack:

1. To clean and wash mushrooms. Cut the legs by 0.5 - 1 cm.
2. Place the whole product in an enameled container, pour water with 2 tablespoons with a slide of coarse salt. Leave the mushrooms for 20 minutes, pressing down on top of the lid so that they are completely under water. If there are insects in the mushrooms, they will crawl out and die due to salt.
3. Rinse each fungus manually. Cut large specimens into smaller pieces, leave small ones as is.
4. Sterilize clean cans for harvesting. Spread mustard seeds in the same amount.
5. Peel a large onion head, rinse, cut into rings no more than 5 mm thick. Put it in banks.
6. Boil the marinade: boil water, dissolve salt, pepper, sugar, vinegar, add berries. Boil a quarter of an hour after boiling.
7. Arrange mushrooms on the container, pour the marinade. The fill covers the mushrooms completely. To do this, they can not be folded to the very top of the can. After they are rolled up with nylon caps, previously sterilized.
8. Put jars of mushrooms in a wide pan so that they do not touch. Pour water into the pan. Cans with the product should be immersed in liquid at 2/3 of their height.
9. Put the whole structure on fire, bring to a boil. At the same time, bubbles should rise in the banks. Fire can be slightly reduced so that the water does not boil too much.
10. Pasteurization of mushrooms lasts 25-30 minutes. Then the container is removed, wiped, turned upside down on a towel and left to cool.

1. To close the pickled mushrooms, it is recommended to use nylon caps. They can better and denser close the container with the product.
2. Store seals in a cool place that is not exposed to the sun. The temperature level should not allow freezing of the product, and not exceed +7 degrees.
3. Table vinegar can be replaced with vinegar essence, but you need to add less. You can also use ascorbic acid.
4. Large mushrooms are more conveniently cut into 2-4 parts. Small can not be cut.
5. The fill in which the mushrooms are pickled should be at least 18% with respect to the mushrooms.
6. Filling must necessarily cover the entire product completely. If a piece of mushroom is not covered with it, mold will appear in the jar very soon, and the product will become unsuitable for eating.
7. To prevent mold in banks before pouring, pour a tablespoon of any vegetable oil.
8. Ginger cold salted salmon can be eaten in combination with vegetable oil, vinegar and onions. Remarkably, such mushrooms are used in the preparation of soups and broths. Since each copy maintains a holistic shape, they are also used as decoration for salads and sandwiches. For fried potatoes with mushrooms, this method of salting is also suitable.

Tip:   to make saffron mushrooms crispy, add a few currant leaves to the marinade. They must first be washed, dried and rinsed with boiling water.

Crispbread winter recipe with tarragon

This option involves the preparation of salted mushrooms with the addition of original spices and herbs, due to which they turn out crispy and spicy. The most delicious recipe usually includes currant leaves.

Important:   marinated saffron mushrooms are allowed to be stored and consumed for no more than six months, then they begin to deteriorate, and such a product is very dangerous.

Time for preparing:40 minutes

Servings Per Container:30

The energy value

• calorie content - 19.1 kcal;
• proteins - 1.4 g;
• fats - 0.6 g;
• carbohydrates - 2.2 g.

Ingredients

• mushrooms - 3 kg;
• currant and cherry leaves - 5 pcs.;
• black pepper peas - 16 pcs.;
• salt - 2.5 tbsp;
• sugar - 2 tbsp;
• bay leaf - 3 pcs.;
• garlic - 15 cloves;
• cloves - 4 pcs.;
• water - 1.5 l;
• vinegar essence 70% - 3 tbsp;
• twig of tarragon - 2 pcs.;
• chili pepper - 0.5 pcs.

Step cooking

1. Thoroughly wash the mushrooms, clean, remove damaged areas. If the mushrooms are large, they need to be cut into pieces, and small can be used whole.
2. We discard the mushrooms in a colander and leave the liquid to the glass.
3. Currant leaves are poured with boiling water and dried. This can be done by laying them on a paper towel.
4. Throw mushrooms in a pot of water, and cook for 10 minutes. Be sure to remove the foam.
5. We put cloves, garlic, sugar, bay leaf, pepper, salt in a separate bowl.
6. Add the mushrooms to the mixture, and after 20 minutes pour the vinegar, remove them from the stove.
7. We put mushrooms in sterilized jars, fill the containers with marinade. At the bottom, you first need to put a leaf of laurel, currants, cherries, chopped chili peppers and a few plates of garlic.
8. Cap tightly close the lids. We take a saucepan, put a towel at the bottom, collect hot water into it, lower the cans there. The liquid should be on their shoulders. This is necessary for additional sterilization. We boil a container with a volume of 0.5 l for 10 minutes, and a liter - 15.
9. Roll up the banks, turn upside down. Cool and clean the workpiece in a cool place to store.

Tip: in the future, pickled mushrooms are used not only as a snack, but also as an addition or even the basis for many dishes: salads, soups, sauces, stews, pies.

Marinated saffron mushrooms are an excellent delicacy that is cooked at home. It is very tasty and goes well with fish, meat, boiled and fried potatoes and other first and second courses. Also, the blank will be a great addition to the festive table. Bon Appetit!

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Among the most famous and common mushrooms, a special place is occupied by mushrooms. Culinary experts appreciated the unsurpassed taste of the product that enriches any dish. Traditional medicine uses mushrooms as a medicine for lung diseases, inflammatory diseases, a powerful natural antibiotic. Therefore, choosing blanks for the winter, you should definitely pay attention to saffron mushrooms, and the recipes for preparing goodies will surprise with the simplicity and accessibility of the ingredients.

Redheads are rich in mineral and vitamin composition, which makes the product one of the most useful.

Include mushrooms:

• vitamins A, group B;
• ascorbic acid;
• fiber;
• water
• sucrose;
• ash substances.

The benefits of mushrooms are manifested in their general strengthening effect on the human body.

Mineral salts of iron, phosphorus, sodium, magnesium and calcium, which are part of the product, are responsible for the full functioning of all body systems, affect the health of the skin, hair, nails. The mushroom treat is saturated with a natural antibiotic, which helps to overcome diseases of a bacterial nature.

Fungi are valuable by the presence of amino acids, easily digestible proteins. The bright red color of the mushroom indicates the presence of beta-carotene, which is simply necessary for vision. Also, by eating mushroom treats, you can improve digestion, cope with lung diseases, skin diseases, and prevent the formation of tumors. The saffron milk cap is also used as an antirheumatic agent.

We clean and soak the mushrooms

Before boiling, salting or preserving the most useful mushroom treats for the winter, preliminary preparation of the main ingredients should be done. To do this, you need a small and sharp cutter and a kitchen washcloth.

The preparation of mushrooms is as follows:

• Sort freshly cut mushrooms.

From the time of harvest to the subsequent processing, no more than 10 hours should elapse, provided that the ingredient is stored in a cool room. Fresh mushrooms do not tolerate long-term storage.

• Trim with a knife 3-4 mm from the end of the “leg” of mushrooms. Cut damaged, damaged areas.
• With a washcloth or a kitchen sponge dipped in water, wipe the mushroom caps from litter and dust.
• Pour the blanks into the basin, pour salted water. To preserve a bright shade, add 2-3 teaspoons lemons to the container.
• Leave the raw materials soaked for 20-30 minutes.
• Put the mushrooms in a colander and pour over running water.
• Sprinkle the crop on a waffle towel, dry.

At the same time, prepare cans sterilized by steam, in an oven or microwave, and lids boiled in boiling water.

Mushroom harvesting for the winter

A lot of methods are known for how to prepare tasty and healthy saffron mushrooms in simple home conditions. Mushrooms are easy to pickle, salt, fry and make mushroom snacks from them for the winter. Regardless of which cooking method is chosen, mushroom treats will be an excellent addition to the festive table, perfect as a snack, a quick bite and even a filling for baking.

Hot pickled

Among all the ways to harvest mushrooms for the winter, many housewives choose pickling mushrooms. Thus, you can get rid of specific mushroom bitterness, and use the finished product as an independent dish, an appetizer, add to salads, and baking stuffing.

Ingredients:

1. Mushrooms - 1 kilogram.
2. Water - 200 milliliters.
3. Salt - 7 grams.
4. Allspice - 4 peas.
5. Vinegar - 100 milliliters.

It is easy to pickle mushrooms in the following way:

1. Prepare a marinade based on water, salt and allspice.
2. Prepare mushrooms according to recommendations, put in a colander and scald with boiling water. Cool and dry the product.
3. Pour mushrooms into boiling marinade. Strain mass for 25 minutes.
4. Pour vinegar into the workpiece.
5. After 15 minutes, pack the treats in sterilized jars so that the marinade completely covers the mushrooms. Cork the bottles with lids, cool and transfer to the cellar or refrigerator for storage.

Seasoning

Products:

1. Mushrooms - 2 kilograms.
2. Pepper - 7 peas.
3. Horseradish root - 1 piece.
4. Salt - 7 grams.
5. Vinegar - 100 milliliters.
6. Sugar - 30 grams.
7. Water - 750 milliliters.
8. Laurel - 4 pieces.
9. Currant, cherry leaves - 20 pieces.

Harvesting:

1. Boil the prepared mushrooms for 10 minutes.
2. At this time, peel, rinse and chop the horseradish root. At the bottom of a sterile container, lay out washed and dried leaves of currant, cherry, oak.
3. Add spices, horseradish root, salt, sugar to the mushroom mass. Boil the workpiece for 5 minutes.
4. Pour vinegar into a pan with mushrooms, stir.
5. 5-7 minutes after boiling again, pack mushroom treats in jars.
6. Sterilize the workpiece for 15 minutes in a water bath.
7. Cork jars with mushroom food lids. Turn the container upside down and cool, covering with a blanket.

Salted saffron without sterilization

Ingredients:

1. Mushrooms - 2 kilograms.
2. Vinegar - 70 milliliters.
3. Laurel - 2 pieces.
4. Pepper - 8 peas.
5. Water - 700 milliliters.
6. Salt - 12 grams.
7. Oil - 50 milliliters.
8. Sugar - 25 grams.
9. Carnation - 3 buds.

To cook mushroom treats as follows:

• Peeled and washed mushrooms pour water. Boil the mass for 20 minutes, removing the resulting foam.
• Flip hot mushrooms in a colander and rinse with cold water.
• Pour salt, sugar into enameled dishes, pour water. Boil the liquid by adding spices at a rate other than vinegar.

• In a boiling marinade send mushrooms for 15 minutes.
• Pour vinegar into the workpiece. Boil the mushrooms for another 5 minutes.
• Arrange mushrooms with a slotted spoon on disinfected banks. Pour boiling marinade over mushrooms, not reaching the edge of the neck by 2 centimeters.
• Heat vegetable oil in a water bath and pour into bottles.
• Close the container with clean lids. Cool rolling at room temperature and transfer to storage.

Dry Salting Recipe

Dry salting is the easiest way to harvest mushrooms for the winter. There is no strict recipe, so all the ingredients are taken to taste. The main thing is to choose glassware or stainless steel containers for the workpiece.

Ingredients:

1. Ginger - 1 kilogram.
2. Salt - 50 grams.
3. Laurel - 5 pieces.
4. Clove - 5 pieces.

The process of dry salting is as follows:

1. Put the prepared mushrooms in a single layer in a pan with the hat down. Pour mushrooms with salt directly from the pack, add a leaf of laurel and a bud of cloves. Alternate layers to the top of the dish.
2. Fill the workpiece with salt. Cover the container with mushrooms with a transparent lid from above. Set the load.
3. Transfer the treat to a cool place, protected from direct sunlight.
4. After 2-3 days, the mushrooms will be covered with juice, and it will be possible to take the first test.
5. The delicacy will be completely ready for 30 days.

Pickled mushrooms

Components:

1. Mushrooms - 2.5 kilograms.
2. Serum - 1 liter.
3. Dried dill (seeds) - 35 grams.
4. Horseradish root - ½ pieces.
5. Garlic - 5 cloves.
6. Salt - 85 grams.
7. Sugar - 25 grams.
8. Currant leaves, twigs.

Harvesting:

1. Prepare the mushrooms for cooking, take a sterile container (bowl, pan).
2. Pour boiling water over currant leaves with sprigs, dry.
3. Peel the horseradish root, rinse and grate. Peel the garlic cloves, cut into slices.
4. In the dishes lay out successively in layers the ingredients:

• mushrooms;
• salt:
• currant leaves;
• garlic;
• dill;
• horseradish root.

Alternate layers until components are completely filled.

1. Mix the whey with granulated sugar, pour the mushrooms.
2. Close the container with a lid, placing it on top of oppression.
3. Take the preparation to a cold room for 2-3 days.

On the third day, check the pickled product for the presence of a liquid that should completely cover the fruiting bodies. If there is not enough juice, add a glass of boiled salted water.

1. On the 30th day, put the mushrooms to the table, mixed with olive oil.

Cold Prescription

The peculiarity of this method is that the mushrooms are not subjected to any heat treatment, while maintaining a maximum of useful properties.

Ingredients:

1. Redheads - 2 kilograms.
2. Salt - 100 grams.
3. Dill, garlic, peppercorns, cloves to taste.
4. Horseradish leaf - 1 piece.

Cooking Algorithm:

1. Tampered prepared mushrooms in layers in a pan with their heads down, pouring salt, spices.
2. Put the remaining spices and a leaf of horseradish on top.
3. Cover the container with mushrooms with gauze in 2-3 layers. Once every three days, gauze will need to be boiled or use a new one.
4. Put the workpiece in a cool place.
5. After two weeks, pack ready mushroom treats in jars, pour the allocated juice.
6. Close the lids with mushroom treats and put them in the refrigerator for storage.
7. On the 30th day, you can enjoy delicious and fragrant mushrooms.

Hot salting

The hot method involves the preliminary cooking of mushrooms. Thanks to the proposed recipe, it will be possible not only to deliciously and quickly prepare mushrooms, but also to serve a snack on the table already for 5-7 days.

Ingredients:

1. Mushrooms - 4 kilograms.
2. Salt - 0.2 kilograms.
3. Laurel - 5 pieces.
4. Carnation - 8 inflorescences.
5. Pepper - 30 peas.
6. Currant sheets - 20 pieces.

Procurement Plan:

1. Boil the prepared and soaked mushrooms in water for 10 minutes, adding one bay leaf.
2. On the bottom of an enameled or ceramic saucepan lay out washed and dried sheets of currant and laurel.
3. Transfer the boiled mushrooms to a colander, dry.
4. Put mushrooms in layers in a saucepan, pouring salt and spices.
5. Cover the blank with gauze or a waffle towel. Put a load on top, for example, a bottle of water.

To avoid the formation of mold, treat the napkin and cargo once a day in saline-vinegar solution.

1. After 7 days, the mushrooms can be consumed or corked in sterilized jars, bay with marinade.

With vegetables and rice in jars

Products:

1. Ginger, onions, carrots, sweet peppers - 1 kg each.
2. Tomatoes - 2 kilograms.
3. Rice - 1 cup.
4. Oil - 400 milliliters.
5. Spices - optional.

A step-by-step recipe for mushroom treats is as follows:

• Pour oil into a pan with a thick bottom. Add peeled and grated carrots to the container. Simmer the mass over low heat for 10 minutes.
• Add chopped onion and chopped pepper to the bowl.
• After 10 minutes, add pre-boiled chopped mushrooms into the pan.
• Then send finely chopped peeled tomatoes and rice to the dishes.

• Stew vegetable stew until rice is cooked. Pepper, add salt to taste.
• Put vegetable and mushroom treats in clean jars.
• Sterilize the workpiece in a water bath for 15-20 minutes.
• Roll up cans with disinfected lids.
• After cooling, remove the sunset in a cool place.

The recipe for fried saffron mushrooms for the winter

Ingredients:

1. Mushrooms - 3 kilograms.
2. Onions, carrots, peppers - 1 kilogram.
3. Carnation - 5 inflorescences.
4. Laurel - 5 pieces.
5. Lean oil - 50 grams.
6. Butter - 30 grams.
7. Vinegar - 0.5 teaspoon per can.
8. Salt, pepper to taste.

Cooking Plan:

1. Prepare washed and soaked mushrooms. Grind the product in a convenient way.
2. Peel the onion and chop into half rings. Pepper free from seeds, stalk and cut into strips. Grate the carrots.
3. Heat oil in a pan. Pour vegetable preparations into a pan and fry until soft. Transfer the stew to a clean bowl.
4. Pour mushrooms into a pan and simmer until half-ready. Add vegetables to the mushrooms. Stew the workpiece for 60-70 minutes on low heat.
5. Finished mushrooms sorted into sterile jars.
6. Close the container with lids and store in the refrigerator after cooling.

When the mushrooms are ready to eat

The time when the mushrooms are ready to eat depends on the chosen method of harvesting. Using the quick express method of pickling, the product can be used in food after a few hours. When salting and preserving, the readiness time for refreshments varies from 3 weeks to a month, depending on the size of the fungi.

How to store the finished product

The storage time of the snack also depends on the selected method of preparation. Cold-salted mushrooms are stored in a darkened room with a temperature not exceeding 10 degrees up to six months. With hot salting, the product is stored for no more than 4 months. You can increase the shelf life of the product up to 10 months by transferring the workpiece to sterile jars so that the brine completely covers the mushrooms.

Pickled mushrooms corked in jars with metal lids are stored for 12-14 months in a cold basement or in the refrigerator, with nylon covers for 6 months.

There are several varieties of saffron milk mushrooms that are edible and very tasty. They can be salted, boiled, marinated, fried. However, dishes for the winter turn out to be especially tasty with real saffron milk, since it does not darken, does not crumble and retains a delicious orange color. He has a very dense leg that gives the treats an indescribable taste. It is not surprising that the preparation of saffron mushrooms for the winter is a matter of concern to hundreds of housewives.

There are various ways to cook these mushrooms for the winter. Each cooking option does not require soaking the product for a long period. The preparation is quite simple:

1. sorting out;
2. removing particles of debris that always sticks to hats;
3. wiping with a damp cloth;
4. blanching or processing with boiling water.

What can be done with saffron mushrooms for the winter? A lot of options. If you decide to salt the product, it is important to decide on the option of salting. The moment when you can try a treat will depend on this.

The product is excellent in canning. This cooking option has been used for hundreds of years. There are several ways to do this.

Vyatka recipe: cold method

An excellent solution is the Vyatka pickling recipe. To prepare mushrooms, it is necessary to prepare salt, mushrooms, water. It is better to use filtered or key water. Such canning of saffron mushrooms is simple. Citric acid, vinegar and other acidic substances are not needed. The method is based on the use of its own acids, which are in sufficient quantity in the product.

First, the crop is moved: grains of sand, dirt, particles of foliage and grass are removed from it. Then the product is thoroughly washed under strong jets of running water. Next, the mushrooms must be poured with water and in this state, withstand them for a couple of hours. After this, follow the instructions:

1. put everything in a pan;
2. to fill with water;
3. boil for a couple of minutes;
4. cool.

It is not recommended to keep the preparation in water for a long time: it is necessary to quickly throw the saffron mushrooms into a colander and let them drain. As soon as they dry, the product is laid out in layers in banks. Hats are stacked down, and each layer is sprinkled with salt. There should not be too much salt - no more than a tablespoon should go to the first approach. Next, the workpiece is filled with water, but not to the brim, because you need to leave room for your own juice.

Preparing saffron mushrooms for this winter in banks is easy. On top of the container you need to put gauze, and on it - a circle of wood, which is pressed down with a small weight. To prevent mold, it is recommended to use ordinary vegetable oil, previously boiled - it is added to the top of the mushrooms.

The complete pickling process takes 1.5 months. Since this method is considered cold. All this time, cans should be stored in the basement or refrigerator.

Hot Seal Recipe

It’s just as easy to roll from this type of mushroom. For this recipe you will need to take:

Let's consider in more detail how to prepare mushrooms in banks for the winter using this technology. To prepare goodies, you need to use a brine, which is suitable for the liquid remaining from pickling mushrooms in a barrel or bucket. Boil the liquid, adding to it a few peas of black pepper, cherry and currant leaves. This will allow the spin to become more fragrant and vigorous.

Then the cans are sterilized, and the lids are boiled. All containers should be properly prepared:

1. bay leaf is laid out;
2. peas of allspice are added;
3. mushrooms are laid on the shoulders;
4. boiling brine is poured.

Since this preform is carried out by the hot method, the containers must be closed with lids and sterilized. Banks with a volume of 0.5 liter are aged 40 minutes, and 1 liter - 50 minutes. Upon completion of sterilization, roll up and turn over the containers, after which leave the curl to cool under a towel or blanket.

Second hot method

Attractive recipes for making saffron mushrooms for the winter in a hot way. Among the variety of these methods, many housewives choose pickling. This method involves the use of:

• 7 g of salt;
• 1 kg of mushrooms;
• 1.5 g of citric acid.

How to cook mushrooms for the winter with this recipe? The technology involves the initial processing of mushrooms. They get over, all the garbage is removed, after which the crop must be thoroughly wiped with a damp sponge. Then the products should be sorted: small in one direction, large - in the other. Large saffron milk mushrooms are recommended to be divided into legs and hats or broken in half. So that the fruits do not darken, it is advisable to dip them briefly in cold water, to which salt is added in a ratio of 20 g per 1 liter.

Then the marinade is cooked. Mix acid and salt with water, and then boil the composition. All recipes for saffron milk preparations for the winter involve the preparation of cans, and this method is no exception. The containers must be sterilized by steam or boiling water. Boil the lids in a separate container.

Next, you can move on to the workpiece itself. In still boiling marinade, you need to shift the mushrooms. They must start their own juice, after which the marinade must boil again. For a quarter of an hour, the workpiece is kept on low heat in a slow boiling mode. Boiled product is laid out on prepared containers and poured with marinade. Then the containers need to be rolled up and put on cooling, after having turned over and covered with a napkin.

Dry way

Simple preparation of saffron mushrooms for the winter is a method of dry salting. The method of dry salting will not cause difficulties. For it, it is necessary to use not only rock salt and mushrooms, but also cloves and bay leaves.

Let's consider step by step how to prepare mushrooms for the winter using this technology. There is no strict recipe. The method has been tested by several generations, due to which a steady and fair expression has appeared that mushroom mushroom is not afraid of salt. The main thing is to choose the right container so that the ware cannot oxidize during storage. A great option is a stainless steel pan. As a cover, a plastic or glass plate is suitable, on top of which the cargo will be placed.

The harvested crop should be put in a pan in dense layers, each of which must be passed with salt. You can act "by eye". Immediately put on a clove bud and 1 leaf of parsley. Salt is poured over all products, but not very plentifully. Then the lid is fixed on the container, and on it is the load. To do this, you can use a regular jar filled with water.

The container can be put in the refrigerator, taken out into the canopy or onto the balcony when it is not hot outside. After a couple of days, the pan opens, and the product itself is completely ready for use. As you can see, such preparation of saffron mushrooms in a cold way is very simple. Both an experienced hostess and a beginner will cope with it.