Hot salted saffron mushrooms: popular ways

At home, the hot salting of saffron milk mushrooms takes one of leading position. Its feature is preliminary boiling fruit ones, which in turn allows you to bring ready-to-eat snack in a short time.

Any caring hostess clearly knows with what dishes to cover a festive and everyday feast to always delight relatives as well as guests. In this regard, mushroom salting is one of basic blanks for the winter period of time.

Salt mushrooms raw or boiled, each mistress decides individually. Many find a middle ground in this matter, salting part of the mushrooms in a cold way, and part – in a hot way. In this article presents 6 recipes that describe exactly hot salting saffron milk cap for the winter.

Cleaning saffron mushrooms before pickling

Before salting mushrooms, you must adhere to simple rules for sorting and cleaning them:

• Select whole items of small and medium for salting sizes, large and broken mushrooms are better to put on another a recycling process where appearance will not matter. it can be frying, boiling, mushroom caviar, etc.
• Remove hard legs with a knife and wipe the hats with a kitchen sponge or an old toothbrush.
• Rinse fruit bodies thoroughly and put on cooking, pouring in enameled water tank and adding 2 preservatives – salt and citric acid. 1 Art. l salt and ¾ tsp citric acid.
• Boil mushrooms on medium heat, regularly removing the resulting the foam. The heat treatment process generally takes 10-15 minutes. Hint: when the mushrooms completely sink to the bottom during cooking, it means they are welded.
• Drain the water through a colander, and leave the mushrooms to drain.

Hot salted saffron mushrooms at home: classic recipe with video

A classic recipe that describes a hot method of salting mushrooms for the winter, is one of the most sought after. Such an ambassador enjoyed by those who do not like to experiment, preferring proven methods for mushroom workpieces. So, 2.5 kg fresh mushrooms should take such extra Ingredients:

• Salt – 2-2.5 tbsp. l .;
• Currant leaves – 15 pcs.;
• Bay leaf and as many dried clove buds – 3 PCS.;
• Black (pea) pepper – 20 pcs.

The recipe for salting saffron mushrooms in a hot way can be viewed in the video.

We wash fresh leaves in water with soda, or doused boiling water.

Wipe each leaf with a kitchen towel or dry on sunshine.

Boil mushrooms after cleaning and washing until cooked. The heat treatment process is described in the subheading “How prepare the mushrooms. ”

Boiled fruit bodies are immersed in a container for salting, preliminarily laying out part of the currant leaves on the bottom. We form layers and pour each of them with salt, bay leaf, cloves and pepper.

Cover with the remaining leaves, as well as dry clean gauze.

Cover with a lid, put the load, thereby crushing harvesting.

We take it out to a cool place for salting, and after a few days get a delicious snack to any table. It is important that the mushrooms completely covered with brine, otherwise there is a big risk that the workpiece will become worthless. If after 2-3 days saffron milk don’t selected the desired amount of fluid, then you can yourself fill this space with cold boiled water, dissolving in her a little salt.

A simple recipe for salting saffron mushrooms in a hot way in banks

The process of hot salting saffron mushrooms for the winter is also carried out in banks. This procedure is very simple, in addition, allows increase the shelf life of the workpiece to 10-12 months. Ambassador 3 kg saffron milk passes with the addition of such seasonings and spices:

• Cherry and / or currant leaves;
• Salt – 3-4 tbsp. l (with a slide);
• Dried dill – 1 tsp;
• Water – 2 tbsp .;
• Black peppercorns – 20-25 pcs.

The process of harvesting saffron mushrooms in jars by hot salting can be seen from the recipe, which has a step by step convenience description.

1. Rinse currant and / or cherry leaves well and to dry.
2. After cleaning and heat treatment, put saffron mushrooms in the common capacity.
3. In 2 tbsp. warm water dilute the salt and pour in the mushrooms.
4. Add pepper and dried dill, mix well.
5. Cover or inverted plate, put on top oppression.
6. After 3-4 hours, distribute the infused mass to sterilized banks and pour the resulting brine.
7. In each put a few pieces of fresh leaves.
8. Close with plastic caps and place in a cool place on storage.
9. In a few days you can start tasting snacks.

Hot salted saffron mushrooms in an oak barrel

Hot salted saffron mushrooms in an oak barrel makes the appetizer light woody aroma. Lunch, dinner or any holiday will be special if there are such delicious mushrooms on his table. An ambassador of 5 kg of fresh saffron milk requires such spices and spices:

• Salt – 200 g;
• Black pepper (peas) – 30-40 pcs.;
• Bay leaf and cloves – 4 pcs.;
• Fresh dill – 1 medium bunch (finely chopped);
• Leaves of oak, currant or grape.

Thanks to a step-by-step recipe for salting saffron mushrooms in a hot way pass without special time and power costs.

1. The first step is to fill the barrel with water to check if there are any leaks. After 3 days, the water must be drained, and Rinse the inner walls and the circle with soda solution.
2. Then rinse the barrel thoroughly and dry in warm, well ventilated place.
3. Ginger after pre-treatment, where cleaning is included and boiling, immersed in a container on a “pillow” of pure oak leaves.
4. 5-6 cm high layers are formed, each of which sprinkled with salt, chopped dill, bay leaf, cloves and pepper.
5. The blank is covered with oak leaves, placed on top wooden circle or inverted plate with cargo.
6. The barrel is taken out to the basement for further salting. For all the time storage the workpiece must be checked for brine, which should completely cover the mushrooms. Salted boiled water can make up for the missing amount of liquid if it is not enough.

Method for hot salting of saffron mushrooms in brine with food vinegar

This method of hot salting mushrooms is done in brine, in which is added acetic acid. To harvest 4 kg mushrooms, you need to take:

• Salt – 4 tbsp. l .;
• Water – 1.5 L;
• A solution of 9% food vinegar – 7 tbsp. l .;
• Black pepper (grain) – 15 pcs.;
• Bay leaf – 5 pcs.;
• Carnations – 3 pcs.;

How to salted saffron mushrooms in a hot way with vinegar?

1. Boil the mushrooms until tender and drain the water.
2. Add water from the recipe and bring to a boil.
3. Send to the mass of pepper, salt, bay leaf and cloves.
4. Boil for 5-7 minutes and add vinegar, boil for another 3 minutes.
5. Distribute the workpiece on sterilized banks, close lids and cool.
6. Take to the basement or put on one of the shelves the refrigerator.

Hot salted saffron mushrooms with garlic and horseradish

Salting is especially popular at home. saffron milk mushrooms with garlic and horseradish. With such spicy appetizer, no meal will not be boring.

• Boiled saffron milk – 2 kg;
• Horseradish root – 20 g;
• Garlic – 5 cloves or more;
• Salt – 2 tbsp. l .;
• Horseradish leaves;
• Black pepper (peas) – 10 pcs.

The recipe for salting saffron mushrooms in a hot way is divided into stages.

1. Boiled mushrooms are laid in layers in a container for salting on “pillow” of pure horseradish leaves.
2. Each layer is sprinkled with grated horseradish root, salt, slices garlic and pepper.
3. Pressed gently with your hands and covered with a clean gauze.
4. A lid or an inverted plate is placed on top, everything pressed by the load.
5. It is taken out to the basement, and after 3-4 days, the workpiece can be served to to the table.

Simple salting of saffron mushrooms in a hot way under oppression

Traditionally, a simple salting of saffron mushrooms in a hot way passes under oppression. A bottle filled with water or smooth stone wrapped in several layers of gauze. 3 kg The main product is taken in total:

• Salt – 4 tbsp. l .;
• Water – 1.5 tbsp.

The recipe for saffron mushrooms by hot salting divided into stages.

1. The boiled main product is poured with salt in containers for pickles.
2. It is filled with water, covered with a lid and placed under oppression.
3. It is taken out in a dark cellar for further storage.
4. If desired, in a few days you can shift the mushrooms in cans and pour the resulting brine.
5. Close with nylon covers, return to the basement or put in fridge.