How to salt and pickle mushrooms mushrooms without vinegar

Redheads are considered one of the most noble mushrooms, as have a delicate taste and aroma. These mushrooms can be long enjoy if pickled or salted for the winter. Special tasty sausage will be mushrooms, cooked without vinegar.

The question arises: how to pickle and salt mushrooms without vinegar, so that did their amazing taste surprise relatives and guests? Mushroom cooking these two ways are quite easy and do not require large costs. The main thing is to take advantage of the proposed recipes and clearly follow their step-by-step description.

Preparation for pickling and salting saffron mushrooms without vinegar

Before you start pickling and salting saffron mushrooms without vinegar, preliminary preparation is necessary.

• Mushrooms sort out, discarding worms and broken instances.
• They clean the dirt from the hats, removing the remnants of grass, needles and leaves.
• Cut off the tips of the legs no more than 1-1.5 cm and pour cold water.
• They are washed with hands for several minutes and laid out on a wire rack, to glass excess fluid. If the mushrooms are salted dry ambassador, then mushrooms should not be washed. In this case, the surface hats are wiped with a damp kitchen sponge, a soft toothbrush or paper towel.

Further actions with the mushrooms will depend on which the cooking option was chosen – pickling or salting.

Hot marinated saffron marigolds without vinegar

This method of pickled saffron mushrooms without vinegar is enough known among experienced housewives. Hot pickling helps make delicious winter snack that will decorate any festive table.

• 2 kg of mushrooms;
• 1 tbsp. l without top salt;
• 3 g of citric acid;
• 300 ml of purified water;
• 3 peas of black and allspice.

Hot marinated saffron mushrooms without hot vinegar the novice culinary can master, if he adheres to step by step description of the recipe.

1. The first thing to do is prepare the marinade: give boil the water specified in the recipe, add salt and lemon acid.
2. The peeled and washed mushrooms are lowered into the marinade, turn off the fire and let stand for 30 minutes.
3. Turn on the fire again and boil the mushrooms in the marinade 10 min
4. The fruit bodies are laid out in sterilized jars, compacted and pour in the marinade.
5. Roll up the lids, turn over and cover with the old a blanket.
6. After cooling completely, the well-prepared mushrooms take out in a cool room and store for about 10-12 months.

Pickle mushrooms without vinegar for the winter: a step-by-step description

Marinating saffron mushrooms without the addition of vinegar, but with such spicy spice will make the appetizer more saturated and aromatic.

Preparing a dish at home is not difficult at all, most importantly, so that all the ingredients are at hand.

• 2 kg of mushrooms;
• 1.5 liters of water;
• 10 peas of black pepper;
• 5 inflorescences of carnations;
• 2 tsp salts;
• 5 g of citric acid.

Pickle mushrooms without vinegar for the winter, following the step-by-step description recipe.

Prepared for pickling mushrooms are placed in enameled pan, fill with water specified in the recipe, and pour salt.

Bring to a boil and boil for 3-5 minutes.

Lean back onto the wire rack and drain completely.

In the mushroom broth add all the spices, cook for 5 minutes and give a little cool off.

Mushrooms are laid out in sterilized jars, compacted a spoon.

Bring the marinade to a boil and pour the mushrooms to the top.

Cork jars with sealed lids, allow to cool and put in fridge.

After 3-4 days, mushrooms can be put on the table, treating loved ones.

Marinating saffron mushrooms without vinegar with citric acid

For a quick pickling of saffron mushrooms for the winter without vinegar, you will need citric acid and garlic. The result is a savory snack and appetizing that men cannot but like.

• 2 kg of mushrooms;
• 1 liter of water;
• 50 g of salt;
• 3 pcs. bay leaf;
• 10 peas of allspice;
• 8 cloves of garlic (medium size);
• 10 g of citric acid.

How to pickle mushrooms without vinegar on your own, will show description of each stage.

1. Pour mushrooms cleaned and washed in cold water with water, add salt and after boiling let it boil for 10 minutes.
2. Tilt in a colander and let drain a little.
3. In sterilized jars, put bay leaf on the bottom and sliced ​​garlic.
4. Introduce citric acid, allspice into mushroom brine and give boil for 5 minutes
5. Put mushrooms in jars, squeeze with a spoon, so that there is less air pockets, and pour the marinade.
6. Close tight nylon caps and put under the old blanket to cool completely.

With humor, it is worth noting that such an appetizer will not be able to long stand, because it is eaten almost immediately. So yummy you can safely decorate the New Year’s table to please family members and friends.

Sausages in a marinade without vinegar with cinnamon

Sausages marinated for the winter without vinegar with the addition of sticks cinnamon, will become an indispensable dish to the festive table.

Try this recipe and see how much it turns out delicious.

• 2 kg of mushrooms;
• 7 g of citric acid;
• 1 PC. cinnamon sticks;
• 3 peas of black and allspice;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 1 water;
• 2 pcs. bay leaf.

1. Prepared mushrooms are poured with water and boiled 5 min
2. Water is drained and poured with a new portion, the volume of which is indicated in recipe.
3. Boil for another 10 minutes and, laying in a colander, give completely to drain.
4. They are laid out in sterilized jars and prepared to fill.

As already noted, marinade for saffron milk is prepared without vinegar as follows:

1. In mushroom broth they combine salt, citric acid, sugar, peas of black and allspice, cinnamon stick and laurel sheet.
2. Allow to boil, boil for 10 minutes and allow to cool slightly.
3. Filter through gauze or a metal sieve and again give to boil.
4. Pour jars of mushrooms, cover with metal lids and put to sterilize. Jars with a capacity of 0.5 l are sterilized in boiling water 20 min.
5. Roll up the lids and leave to cool without insulation.

Sausages without vinegar in their own juice: how to pickle mushrooms

Ginger, cooked without vinegar in their own juice, modern chefs usually close in glass jars that allows you to save the product for a long time. Snack can perfectly stored not only in the basement, but also in the pantry.

• 3 kg of mushrooms;
• 200 g of salt;
• 4 sheets of horseradish;
• 10 leaves of cherry and blackcurrant;
• 8-10 cloves of garlic.

How to salt saffron mushrooms without the use of vinegar, will show a phased description.

1. Put the leaves scalded with boiling water in sterilized jars. cherries, horseradish and currants.
2. Put the mushrooms cleaned with a wet sponge on the leaves with hats down.
3. Sprinkle each layer with salt, as well as cut slices garlic.
4. Cover the mushrooms with gauze folded in several layers.
5. Pour the remaining salt on it and cover with another layer on top gauze.
6. Press down and place in a cool place for 60 days. At check the banks every 3-4 days, and if mold appears – remove by washing gauze and cargo with hot water and salt and vinegar.

Harvesting saffron mushrooms without vinegar with vegetable oil

In this embodiment, the preparation of saffron milk caps also goes without vinegar, but with butter. It is vegetable oil in this case that acts preservative for mushrooms. From such fruiting bodies can be prepared delicious hodgepodge and salads. They can also be used as toppings for pies and pizzas.

• 2 kg of mushrooms;
• 100 g of salt;
• 4 branches of dill;
• vegetable oil;
• 4 leaves of horseradish;
• 6 cloves of garlic;
• 2 pcs. onions.

From the step-by-step description of the recipe, you can learn how to pickle mushrooms without vinegar.

1. Peeled and washed saffron mushrooms are placed in an enameled pan, pour water so that it covers the fruiting bodies.
2. Boil for 15 minutes, put on a wire rack and leave to drain.
3. Grind onions in half rings, garlic slices, tear leaves hands to pieces.
4. Pour salt and chopped onion into boiled and glassed mushrooms. garlic and horseradish leaves.
5. Mix well and distribute in sterilized cans.
6. We put oppression on top, cover with gauze and leave for 10 days in cool room.
7. When the mushrooms start the juice, remove the gauze and oppression, pour into jars with mushrooms for 4 tbsp. l calcined vegetable oil and close tight nylon caps.

Mushroom caviar from saffron milk without vinegar

Mushroom caviar made of saffron milk, made without vinegar – delicious an appetizer that will conquer even gourmets. Try to do for the winter this dish and make sure that not only pickled and salted mushrooms worthy of your attention.

• 1 kg of mushrooms;
• 3 onions;
• 5 cloves of garlic;
• 2.5 tbsp. l fresh squeezed lemon juice;
• Vegetable oil – for frying;
• Salt to taste;
• Ground black pepper – 1 tsp.

1. Peeled and washed mushrooms are cut into pieces and spread on dry hot pan.
2. Fry over low heat until the liquid evaporates and pour vegetable oil.
3. Fry until golden and add diced onion.
4. Continue to fry for 15 minutes and add to taste.
5. Add black ground pepper, chopped garlic and lemon juice.
6. The mushroom mass is mixed, add (if necessary) vegetable butter, and continue to fry over medium heat for 15 minutes.
7. Lay eggs in sterilized jars and put in a pan with hot water for sterilization.
8. Sterilized for 20 minutes in boiling water, closed tight lids and cool without insulation.
9. After cooling, caviar can be taken out to the basement, or you can leave in the pantry.