Crispy mushrooms: salting and pickling recipes mushrooms

Canned crispy mushrooms are very important place on the festive and everyday table of any Russian family. Almost all the housewives love to salt and pickle these mushrooms, to delight friends and family with an appetizing snack. However, not all correctly observe the technique itself and the sequence of processes during cooking time, so the finished dish is not so crispy and fragrant. One of the main principles of a quality snack is a thorough preparation of fruiting bodies. So before process at home bought or brought from forests are fruiting bodies, they need to be sorted out, cleaned and washed. It is better just rinse mushrooms in ice water with vinegar, this help them maintain an elastic consistency.

This article presents 7 popular but at the same time simple recipes for crispy saffron mushrooms made by pickling and pickling.

How to salt mushrooms in a cold way to crunch

Salted saffron mushrooms turn out crispy if in a container for salting add fresh leaves of currant, cherry, horseradish, grape or oak. Moreover, these fruiting bodies do not need much the amount of spices, sometimes just salt is enough. By the way say, if you go too far with spices, then salted saffron mushrooms can darken.

• Redheads – 6 kg;
• Salt – 1 tbsp. (250 g);
• Currant leaves – 20 pcs.;
• Black pepper kernels – 60 pcs.

To make mushrooms crunchy, you need to know how to salt them properly way. This recipe uses the cold pickling method, for which does not require pre-heat treatment fruit bodies.

1. To clear mushrooms from the earth and other garbage, to cut off hardened parts of legs and rinse in water. It is recommended to take mushrooms for salting small and medium sizes, the diameter of the hat which does not exceed 6-8 cm. However, if the crop consists mainly of large copies, then they need to be cut into several parts after cleaning up.
2. Leave the mushrooms to drain from excess fluid, and in the meantime scald with boiling water fresh leaves, and then dry.
3. Put a “pillow” of ½ part into the prepared container at the bottom leaves.
4. Top with about 1 tbsp. l salt and 10 black peas pepper.
5. Divide all mushrooms into 6 parts and put one on the “pillow” of them. In this case, the legs of the mushrooms when laying should look up, and hats down.
6. Repeat the procedure for laying fruiting bodies and spices in the form layers.
7. Cover on top with the second half of currant leaves and cover the lid.
8. Install oppression and take it out to a cool place.
9. After 3-4 days, check the mushrooms for the formation of brine. If they are not completely immersed in it, add cold boiled water.
10. After one and a half to two weeks, you can check the snack for readiness.

How to cook crispy mushrooms in a hot way

With hot salting, the preparedness of saffron milk mushrooms is checked after 5-7 days, since the main product is boiled in advance. This way recycling is the most popular since it saves attractive color to fruit bodies. Thanks to the proposed the recipe for salted saffron mushrooms is also crispy and very delicious.

• Redheads – 5 kg;
• Salt – 180-200 g;
• Bay leaf – 7-10 pcs.;
• Fresh dill – 1 bunch;
• Black pepper (grains) – 25-30 pcs.;
• Water – 2 tbsp .;
• Horseradish leaves.

How to cook crispy mushrooms for the winter using hot salting?

After cleaning, immerse the mushrooms in an enameled pan, set to the fire.

Without boiling, add 1 tsp. citric acid for color preservation.

Cook the mass over medium heat for 10 minutes, after which we drain the water and put in a colander.

Rinse again and leave to drain from the liquid.

Put clean and dry leaves in the prepared dishes horseradish.

Then we distribute the mushrooms in layers, pouring them with salt, laurel leaves, pepper and chopped dill.

Pour 2 tbsp. water and cover with horseradish leaves.

We put it under the press and immediately transfer the container to a cool the room.

After a week, the workpiece can be laid out in banks and closed tight kapron covers.

Crispy saffron mushrooms recipe in jars under nylon covers

The following recipe for crispy saffron mushrooms is salted immediately in jars. At it is better to take containers of a small volume – 0.5 and 1 liter. Even the first discovery of conservation violates its environment, resulting in a process oxidation starts to go faster, and saffron milk can turn black.

• The main product is 3 kg;
• Salt – 120 g;
• Garlic – 3 cloves;
• Oak leaves.

How to cook crispy mushrooms, salting them in jars?

1. Clean fruit bodies from dirt and rinse in water.
2. Scald oak leaves with boiling water and dry in sunny rays.
3. In a separate container, connect the mushrooms that have drained from excess fluid, salt and garlic, sliced ​​in slices.
4. Mix everything with your hands and put for several hours under oppression.
5. Put oak leaves on the bottom of sterilized cans.
6. Fill them with mushrooms and pour the resulting brine.
7. If the brine is not enough, then you need to add cold salted water so that it completely covers mushrooms.
8. Close with nylon covers, take to the basement or put in fridge.

How to salt crispy mushrooms with horseradish

This recipe for a savory snack will certainly appeal to all of your homework. Essential oils contained in leaves and horseradish root, make mushrooms resilient and crispy.

• Redheads – 5 kg;
• Salt – 200 g;
• Horseradish root – 50-70 g;
• Horseradish leaves;
• Black pepper (peas) – 50 pcs.

How to salt mushrooms so that crunchy flesh will conquer even the avid gourmet?

1. Horseradish leaves are thoroughly washed and dried, and the root – rub on a fine grater.
2. After cleaning, blanch the mushrooms in boiling water for a couple of minutes, give to drain.
3. We tear the leaves of horseradish into pieces and put it on the bottom prepared capacity.
4. On top we distribute fruiting bodies in layers, each of which sprinkle with salt, horseradish root and pepper.
5. We cover the workpiece with clean gauze, as well as a lid on which we put the goods.
6. We take out the container for further salting in the cool a place.

How to pick mushrooms: a classic crispy recipe pickled mushrooms

Pickled crispy mushrooms are another classic appetizer, allowing to decorate any festival. It’s enough to cook it just even for a novice hostess.

• Mushrooms – 2 kg;
• Salt – 1 tbsp. l (without slide);
• Sugar – 1 tbsp. l (with a slide);
• Vinegar (9%) – 60 ml;
• Ground black pepper – ½ tsp;
• Water – 700 ml;
• Bay leaf – 3 pcs.

As already mentioned, pickled crunchy mushrooms pickle it’s easy to follow a step-by-step description.

1. After thoroughly cleaning the mushrooms, add water and boil 10 min, removing the foam.
2. Add all the spices except the vinegar and boil for another 3 minutes.
3. Gently pour vinegar, and after 3 minutes turn off the fire.
4. Fill sterilized jars with mushrooms and hot marinade.
5. Roll up and let cool, and then take to the basement.

Pickled Crispy Mushrooms with Garlic

This recipe for crispy saffron marinated mushrooms for the winter is a must. all housewives will like it. It is easy to perform and delicious in eating up.

• Redheads – 1.5 kg;
• Sugar – 3 tsp;
• Salt – 2 tsp;
• Garlic – 8 cloves or to taste;
• Clove – 2 pcs.;
• Water – 1 tbsp .;
• Black pepper – 10 peas;
• Vinegar 9% – 5-6 tbsp. l .;
• Vegetable oil – 7 tbsp. l

How to pickle crunchy mushrooms so that only their external did the appetite look in the finished snack?

1. In a non-metallic container, boil the fruiting bodies for 5 minutes and transfer to a pan with marinade.
2. Marinade: mix vinegar with oil and water, add salt, sugar, chopped garlic, cloves and pepper.
3. Stir until the crystals of salt and sugar are dissolved.
4. Boil the mushrooms in the marinade for 5 minutes, then turn off the heat and distribute the appetizer along with the marinade to the sterilized banks.
5. Close tight nylon caps and after complete cooling we take out to the basement.

The very next day, a snack can be safely served.

Crispy mushrooms marinated with cinnamon

A recipe for crispy mushrooms, saffron marinated for the winter with by adding cinnamon sticks, not only gourmets will appreciate it, but all lovers of original snacks.

• The main product is 2 kg;
• Salt and sugar – 1 tbsp. l .;
• Cinnamon stick – 1 pc.;
• Water – 2 tbsp .;
• Black pepper – 15 peas;
• Vinegar 6% – 150 ml.

Crispy mushrooms are prepared for the winter as follows description:

1. In water, combine all the ingredients, except mushrooms, and boil 5 minutes.
2. Then filter the marinade and return it to the stove, immerse there peeled and washed mushrooms.
3. Boil for 5-7 minutes, and then distribute the snack to sterilized banks.
4. Close the lids and take out after cooling in a cool a place.