Pickle for salting and pickling mushrooms: cooking recipes

Salty and pickled mushrooms are considered real a delicacy at all festive feasts. These mushrooms possess biologically active substances and vitamins useful for the human body. Homemade saffron mushrooms can always to please not only your guests with their amazing taste, but also to diversify the family casual menu.

Especially for pickling and pickling are small and strong instances of fruiting bodies, which will affect the excellent appearance finished snacks. Such mushrooms do not lose during heat treatment their attractiveness, and also do not break. Far from the last the role for saffron milk is played by brine. Properly selected spices and spices will make mushrooms a real delicacy.

Processing saffron mushrooms before making a pickle for mushrooms

This article suggests looking at a few recipes, showing how to properly prepare a pickle for saffron mushrooms for the winter. However, before starting cooking, the mushrooms must pass pretreatment.

• They are cleaned of forest debris: small specks, twigs, needles and foliage remnants.
• Cut off the tips of the legs, rinse with plenty of water and laid out on the grates, so that the glass is excess liquid.
• Then proceed with further cooking steps. blanks: blanching or boiling mushrooms, as well as cooking brine.

Let’s start with 3 ways to make a pickle for salted mushrooms.

Cold pickle with garlic for salting saffron mushrooms

This is the most popular way to make brine for saffron milk mushrooms. It is perfect for cold pickling. mushrooms. In addition, this method will help preserve all the nutritional substances and vitamins in the final product.

• 2 kg of mushrooms;
• 2.5 tbsp. l salts;
• 7-10 cloves of garlic (depending on size);
• 1 liter of water;
• Horseradish leaves.

How to make a pickle for salted saffron mushrooms?

1. In an enameled pan, boil water from a recipe.
2. Add salt and sliced ​​garlic cloves.
3. Allow to boil, turn off the heat and leave the brine completely cool off.
4. Wash cleaned saffron mushrooms in water from sand, drain, laying out in a colander.
5. At the bottom of sterilized cans, put clean horseradish leaves and put mushrooms.
6. Press down with your hands, however do it carefully so that the fruit bodies did not break.
7. Pour with cold brine without adding to the top.
8. Close tight plastic lids and remove immediately into the dark basement.
9. Store at a temperature not exceeding + 10 ° C, after 20 days snack ready to eat.

How to cook a brine with horseradish for salting saffron mushrooms hot way

Hot pickled saffron pickle a little It differs not only in technology, but also in added spices. IN in this embodiment, the mushrooms are heat treated in salted water with citric acid.

• 2 kg of mushrooms;
• 2.5 tbsp. l salts;
• 1 tbsp. l chopped horseradish root;
• 5 pieces. bay leaf;
• 3 cloves of garlic;
• 6 peas of black pepper;
• 1 liter of water.

How to properly prepare a pickle for salting mushrooms, using a list of ingredients?

In the water specified in the recipe, put bay leaf, peas black pepper and chopped horseradish root.

Allow to boil, boil for 5 minutes over low heat, and after turn off the stove to stand for 10 minutes.

Boil the peeled and washed mushrooms in salted water with by adding 2 pinches of citric acid for 15 min.

Drain the water, put the mushrooms in a colander and leave for 10 minutes to drain.

Put mushrooms in sterilized jars, pouring them with salt and chopped garlic cubes.

Strain the brine through cheesecloth and pour mushrooms to the top.

Close tight nylon caps, allow to cool completely at room temperature.

Take out in a cool and dark room for 10 days. Across the specified time the mushrooms are ready to eat.

A quick way to prepare a pickle for salted mushrooms

This quick way to make salted mushrooms pickle will appeal to those who love mushroom dishes who are very impatient and They want to taste the snack in a few days. Besides preparation speed, in this version there is another plus: mushrooms completely retain their nutritional properties.

• 2 kg of mushrooms;
• 150 g of salt;
• 3 dill umbrellas;
• 1 liter of water.

1. Clean and washed mushrooms are laid on dill umbrellas in sterilized jars.
2. Each layer of mushrooms is sprinkled with plenty of salt and crushed hands to fill the jar more.
3. Boil water from a recipe and pour gently into jars so as not to burst from the hot.
4. Cover with metal lids and put in a pan with hot water.
5. Sterilize over low heat for 20 minutes and immediately close tight nylon covers.
6. Cover with an old blanket and allow to cool completely.
7. Take out to the basement or leave for storage in the fridge. You can start tasting such an appetizer through 5 days.

After salting in a cold way, a camelina brine may acquire a brownish tint, which is quite natural for this view, and not worth your worries.

Pickle mushrooms pickled with mustard seeds

This option for the preparation of brine for pickling saffron mushrooms is not will leave indifferent those who love crispy and fragrant mushroom snacks. Such a blank prepared at home with the addition of pink mustard seeds – decoration of any festive the table.

• 1.5 kg of mushrooms;
• According to 1 tbsp. l salt and sugar;
• 40 ml of vinegar 9%;
• 1 dec. l pink mustard seeds;
• 3 cloves of garlic;
• 800 ml of water.

Pickle recipe for saffron marinated mushrooms with mustard seeds, prepared according to the instructions below.

1. In the enameled pan, pour the water specified in the recipe, and let’s boil.
2. Pour the mustard seeds, sliced ​​garlic and boil 5 min over low heat.
3. Add salt and sugar, mix and give again to boil.
4. Pour vinegar and turn off the fire, leaving the pan on stove.
5. Cooked mushrooms boil in separate water for 10 minutes, put a slotted spoon in cans and fill with brine until top.
6. We close with tight covers and cover with a blanket on top, leaving cans cool under it.
7. Then put in the refrigerator and store until the moment the snack will be in demand.

How to cook a pickle with barberry for saffron marinade on winter

Pickle for saffron marinade with barberry will make the appetizer unique and aromatic. Your guests will be in delighted with the dishes! The snack will be successful on holidays and as an everyday side dish for boiled potatoes during family dinner.

• 2 kg of mushrooms;
• 1.5 liters of water;
• 2.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 3 tbsp. l vinegar 9%;
• 10 fruits of barberry;
• 6 peas of black and white peppers;
• 3 pcs. bay leaf;
• 2 buds of cloves;
• 6 pcs blackcurrant leaves.

How to make a pickle for mushrooms mushrooms?

1. In an enamel pan, combine the water specified in the recipe, salt and sugar.
2. Stir, boil and boil for 3 minutes.
3. Spread all other spices except vinegar and give again simmer for 10 minutes.
4. Strain the brine, pour in the vinegar and let it boil.
5. Boil the prepared mushrooms separately for 10 minutes, then with a slotted spoon put in brine and simmer for 10 minutes.
6. Distribute mushrooms in sterilized jars, pour until very top brine.
7. Cover with plastic covers and insulate with a blanket on top to complete cooling. Once the mushrooms have cooled, they can begin taste.

Pickle with cloves for mushrooms: recipe for 1 liter of water

This method of pickling with garlic and cloves is great. for those who have no basements. Pickled saffron pickle in jars, has an amazing flavor and will not allow harvesting go bad.

1. 1.5 kg of mushrooms;
2. 1 liter of water;
3. 80 ml of dry red wine;
4. 5 tbsp. l olive oil;
5. 1 tbsp. l salts;
6. ½ tbsp l Sahara;
7. 5 cloves of garlic;
8. 6 buds of cloves.

In this embodiment, the brine for saffron milk is prepared in 1 liter of water.

1. In an enamel pan, combine water, salt and sugar.
2. Allow to boil and boil for 3 minutes, add wine, olive oil, cloves, diced garlic, boil 2 min
3. Boiled mushrooms prepared in advance for 20 minutes in water with adding 2 pinches of citric acid.
4. Drain the water, let the mushrooms drain in a colander and pour into boiling brine.
5. Boil for 10 minutes, put in jars, add marinade.
6. Cover with metal lids and put in hot water.
7. Sterilize over low heat for 15 minutes, roll up.
8. Turn upside down, cover with a blanket on top and allow to cool, then transfer to the pantry or basement.