Ginger with citric acid: pickling recipes and salting

Redheads are considered the most popular, delicious and easily assimilated fruiting bodies among other species. They can salt, pickle, fry, freeze, dry, and cook of which are excellent first and second courses. In addition, mushrooms can consume even raw. Due to the mass of useful properties, these mushrooms are a nutrient for the human body. Although in many Western countries, saffron mushrooms are considered a delicacy, we it is an affordable product.

Pickled and salted are considered especially demanded. mushrooms prepared with citric acid. Traditional snack decorate the festive and everyday feast at any time of the year. IN This article will discuss not only how to pickle, but also how pickle mushrooms with citric acid.

Preparing saffron mushrooms for pickling or pickling

To make the saffron dish tasty and healthy, you need to carry out the correct primary preparation of mushrooms.

• To clear each copy of a fruit body of pollution and cut off the bottom of the legs.
• Pour in plenty of water and rinse thoroughly with hands.
• Remove into a colander and rinse under running water.
• Lay out on a wire rack, leave to drain, and then proceed marinating or pickling processes.

We offer some delicious and interesting pickling recipes and salted saffron mushrooms with citric acid.

The classic recipe for pickled saffron mushrooms with lemon acid

Classic recipe for pickled mushrooms with citric acid widespread among fans of mushroom dishes. He is very simple and does not require special skills, so it can cope with it even a novice cook.

• 2 kg of peeled mushrooms;
• 100 ml of vegetable oil;
• 500 ml of water;
• 1 bunch of fresh parsley or dill;
• 2.5 tbsp. l non-iodized salts;
• ½ tsp citric acid;
• 5 cloves of garlic;
• 15 peas of black pepper;
• 4-6 pcs. bay leaf.

Red saffron marinated with citric acid recipe, great for salads, sauces, vegetable stews and even soups.

Distribute the peeled and washed mushrooms in layers in a pan and pour water so that the liquid completely covers the fruit body.

Allow to boil and simmer for 15 minutes over low heat.

Drain the water immediately, and put the mushrooms in a colander and give completely to drain.

Pour water into an enameled pan, pour vegetable oil, add chopped garlic cloves, herbs, bay leaf and pepper peas.

Allow to boil, add citric acid and boil on slow fire 10 min.

Put mushrooms in sterilized jars, pour the marinade.

Close tight nylon caps, allow to cool completely.

Take out in a cool dark room and store at temperature not higher than + 10 ° С. If conservation is small, then it can be Keep refrigerated.

How to marinate mushrooms with citric acid and onions

Pickled mushrooms with citric acid, prepared for the winter with the addition of onions – a great snack for a festive feast. In addition, such mushrooms will be a good addition to the side dish.

• 2 kg of peeled mushrooms;
• 3 onions;
• 5 tbsp. l vegetable oil;
• 5 inflorescences of carnations;
• 5 peas of allspice and black pepper;
• ½ tsp citric acid;
• 5 pieces. bay leaf;
• 700 ml of water;
• 2 tbsp. l salts;
• Sprigs of dill.

How to pickle mushrooms with citric acid, will tell you step by step recipe description.

1. Boiled peeled mushrooms in boiling water for 15 minutes and immediately rinse under the tap, putting the mushrooms in a colander.
2. After draining, the fruit bodies are again filled with water, introduced onion, salt, bay leaf and other spices cut in half rings, except citric acid and dill.
3. Cook the mushrooms in the marinade for 15 minutes, add citric acid and sprigs of dill.
4. Continue to simmer for another 5-7 minutes.
5. We close the banks with tight nylon caps, wrap in blanket and leave to cool completely.
6. We take it out in a cool room and store for about 10-12 months at temperature not higher than + 10 ° С. You can eat mushrooms immediately after complete cooling.

How to pickle saffron mushrooms with citric acid and grains mustard

For many beginner housewives, the question is interesting: how can pickle mushrooms with citric acid and mustard seeds? If use the proposed recipe – the appetizer will turn out appetizing and tasty.

• 2 kg of peeled mushrooms;
• 5 g of citric acid;
• 3 cloves of garlic;
• 4 peas of black and allspice;
• 1 liter of water;
• 2 dill umbrellas;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara.

Ginger cooked for the winter with citric acid and mustard, go well as a side dish with meat or baked in oven vegetables.

1. In an enameled pan combine water, salt, sugar and umbrellas dill.
2. Boil for 5 minutes, turn off the heat and insist the marinade 20 min
3. Filter and pour into a clean pan, bring back to boiling.
4. Boil the peeled mushrooms in advance for 10 minutes in salted water and recline on a sieve to drain.
5. Put the mushrooms in the marinade, add pepper, chopped peas cloves of garlic and citric acid.
6. Stir, boil for 2-3 minutes and turn off the stove.
7. Put in sterilized jars, pour into each calcined vegetable oil.
8. Roll up the lids, turn upside down and wrap the blanket up to full cooling.
9. Such a workpiece can be stored even in the pantry room.

Sausages in a marinade with citric acid and garlic

The process of marinating saffron mushrooms with the addition of citric acid and garlic is quite simple, it pleases the hostesses with the absence the complexity of the preparation. Mushrooms are very fragrant and juicy, which distinguishes this workpiece from others.

• 2 kg of mushrooms;
• 4 tbsp. water;
• 10-15 cloves of garlic;
• 5 g of citric acid;
• 2 tbsp. l salts;
• 3 pcs. bay leaf;
• 4 peas of black and allspice.

1. Boil the mushrooms in salted water for 10 minutes and lay on colander.
2. Prepare marinade for saffron mushrooms with citric acid, water, specified in the recipe, as well as salt.
3. Boil for 3 minutes and add mushrooms, allspice, bay sheet.
4. Boiled saffron mushrooms in a marinade for 10 minutes and turn off Fire.
5. They take out the fruiting bodies and distribute them into sterilized jars, at the bottom of which sliced ​​slices are already placed garlic.
6. Filter the marinade, let it boil again and pour mushrooms.
7. Cover with metal caps and put on sterilization: cans with a capacity of 0.5 l are sterilized for 60 minutes over low heat.
8. Roll up, turn the lids down and cover with warm coverlet.
9. After cooling, the workpieces are taken out to a cool room and stored 12 months.

How to pickle mushrooms with citric acid at home conditions

Salting saffron mushrooms with citric acid at home also It is considered a reliable way of preserving mushrooms for the winter. IN the result is an aromatic appetizer with a delicious aroma.

• 1 kg of peeled mushrooms;
• 20 g of salt;
• 150 ml of water;
• 3 g of citric acid.

1. Put peeled and washed mushrooms on a kitchen towel and to dry.
2. Pour water into an enameled pan, add citric acid and salt.
3. Bring the marinade to a boil and put the mushrooms in it.
4. Cook for 15 minutes and immediately put the mushrooms in sterilized cans.
5. Bring the marinade to a boil again and immediately pour the mushrooms.
6. Banks roll up, turn over and insulate with a blanket on top.
7. After cooling down, remove to a cool place or leave in the refrigerator.