Quick salting saffron mushrooms for the winter: popular recipes

There are many ways to quickly and tasty salting. saffron milk mushrooms. Many housewives enjoy using them to diversify your family’s daily menu and treat friends to holiday time.

Ginger for most mushroom pickers occupy one of the top lines in the category “favorite mushrooms.” For its appearance, taste and useful properties this type of fruiting bodies is considered a delicacy, which is cooked even in expensive restaurants.

As for the recipes for quick salting of saffron mushrooms for the winter, then in at home they are used very often. However before by processing mushrooms need to be cleaned of dirt, remove the lower parts legs and rinse in cold water. It is worth noting that for salting only young and strong specimens should be selected. In this article The four most popular methods are presented, allowing you to simply and quickly pickle mushrooms.

A dry way to delicious salted saffron mushrooms: a quick recipe

The dry method of quick salting saffron mushrooms allows them subsequently fry, stew, marinate and even cook the first dishes.

• 5 kg of mushrooms;
• 200 g of salt;
• 5 cloves of garlic;
• 2 tbsp. l dried dill;
• Grape leaves;
• 5 bay leaves;
• 20 peas of black and allspice.

A step-by-step recipe will show how quickly and tasty you can salt mushrooms.

In this case, the mushrooms do not come into contact with water, but only carefully cleaned with a damp kitchen sponge or toothbrush.

After dry cleaning, the mushrooms are distributed in layers in a dish pickles, each of which is sprinkled with salt, crushed garlic, pepper, bay leaf and dried dill.

The blank is covered with clean grape leaves and sprinkled with salt again.

A small load is placed and transferred to a cool place for 5 days for the mushrooms to start juice. Redheads settled under the press should be completely immersed in brine. If this did not happen, in cold boiled water is added to the workpiece, making up for the desired fluid level.

Snack readiness is checked after about 15 days.

Quick salting saffron mushrooms with cloves

Quick salting saffron mushrooms by the proposed method implies preliminary boiling of fruiting bodies. Thanks to this simple recipe appetizer can be put on the table in 5-7 days.

• 4 kg of mushrooms;
• 150 g of salt;
• 20-30 peas of black pepper;
• Blackcurrant leaves (pour over boiling water);
• 6 inflorescences of cloves and bay leaves;

A step-by-step recipe will show how to quickly salt the mushrooms at home conditions?

1. Boiled mushrooms from dirt and adhering leaves are boiled in water with adding 1 bay leaf – 10 min.
2. Part of the leaves is laid at the bottom of the prepared container currants and remaining bay leaves.
3. Lay the boiled saffron mushrooms in layers and sprinkle with salt, cloves and black pepper.
4. Cover the workpiece with a clean cloth or gauze.
5. Pressed on top with oppression and carried out for 2-3 days in the basement. Per this time the mushrooms should be covered with brine.
6. As already mentioned, after only a week with a snack you can take the first test.

If you want to keep mushrooms longer, put them in sterilized jars and fill with brine. To prevent mold, cloth and load should be washed periodically hot salted water with vinegar or soda. Banks with blanks are stored both in the basement and on the shelves of the refrigerator.

How to quickly salt mushrooms mushrooms in a hot way (with video)

The following recipe for quick salting saffron mushrooms is also prepared with using the hot method. However, added garlic and horseradish will give a special piquant appetizer.

• 3 kg of boiled saffron mushrooms;
• 170 g of salt;
• Horseradish leaves;
• 3 dried clove buds;
• 3 bay leaves;
• 1 horseradish root;
• 10 cloves of garlic;
• 15 peas of black pepper.

How to salt mushrooms in a quick way to get quality a snack?

1. In an enameled pan or other container for salting put horseradish leaves scalded with boiling water.
2. Next, distribute the boiled saffron mushrooms in layers of 6-7 cm tall.
3. Sprinkle each layer with salt and all other spices, including grated horseradish root and minced garlic.
4. The topmost layer should be sprinkled with salt and covered with fresh leaves.
5. Close with a lid or another plane, put oppression on top and take out in a cold place.
6. From time to time, you should monitor the fluid recovered from mushrooms as a result of salting. Her level should be sufficient to completely cover the workpiece.

The video below shows how to salt mushrooms quickly way.

A quick way to pickle saffron mushrooms with fresh dill

We offer another popular and quick recipe for salted mushrooms. It allows you to harvest your favorite mushrooms when not at hand appropriate utensils.

• 3 kg of mushrooms;
• 120 g of salt;
• 1 bunch of fresh dill;
• 10 peas of black pepper;
• 4 bay leaves.

We offer you to learn in detail how to quickly salt mushrooms.

1. Boiled peeled mushrooms for 15 minutes over medium heat, constantly removing the foam.
2. Lean back onto the grate and leave to drain.
3. At the bottom of the sterilized cans, lay out a bay leaf, a few peas of black pepper, part of chopped fresh dill and a thin layer of salt.
4. Mushrooms are distributed in banks in layers, each of which is poured salt, dill and peas of black pepper.
5. Pour mushroom broth, in which mushrooms were cooked.
6. We put a small load on top so that the mushrooms are in brine, and we take out to the basement for 7-10 days.
7. After the appointed time, we remove the oppression and close cans of nylon caps.