Salting saffron mushrooms cold, hot and dry ways

Salted saffron mushrooms – an amazing taste and aroma appetizer, which at any holiday only decorates the table and pleases present. Guests will be delighted with salted mushrooms. Besides in addition, they will take their rightful place on the table during everyday family meal. How to cook fruit bodies, using the salting process?

There are several ways of salting saffron mushrooms at home. conditions, for example, salting by express, dry, cold and hot ambassador. Fine and delicious salted mushroom appetizer it will be well kept all winter if you follow the rules step by step salting and storage.

However, whatever method of salting saffron mushrooms was chosen, fruit bodies must first be preliminarily cleared forest litter. They must also be washed well in large quantities. water. In addition, the tips of the mushrooms must be cut off. legs, because when salted they turn out to be very stiff.

The amazing ability of salted mushrooms is to preserve the incredible forest aroma and taste. The cold appetizer is excellent suitable for boiled or fried potatoes, as well as a shot glass strong drinks. It can be added to salads, soups, vegetable stew and even make caviar out of it.

A simple way to pickle saffron mushrooms: express option

If you want to please yourself and your household with delicious mushroom after a few hours, then use the pickles mushrooms express way.

• The main product is 2 kg;
• Salt – 4 tbsp. l

A simple way to salmon camelina has one minus – the snack is not should be stored for a long time, it should be eaten in 2-3 days. Therefore for of this variant of salting, a small amount of mushrooms is taken.

Purified fruiting bodies are layered in sterilized layers. glass jars with their heads down.

Sprinkle each layer of saffron milk with salt, sparing no preservative.

Squeeze a small load, and as soon as the mushrooms let the juice, after 5-7 hours they are ready for use. The main thing to do is thoroughly rinse the product from salt, season with vegetable oil, green onions and chopped parsley.

Dry salted saffron mushrooms for the winter: step-by-step instruction

Salting saffron mushrooms for the winter dry way is quite simple, because mushrooms are not soaked, washed, or even boiled. However for This option requires a large amount of salt.

• The main product is 5 kg;
• Salt – 10 tbsp. l .;
• Allspice and black pepper – 10 peas each;
• Bay leaf – 5 pcs.;
• Dill branches – 4 pcs.

Dry salted saffron milk mushrooms should be observed step by step instructions.

1. Mushrooms are cleaned with a damp kitchen sponge, cut off the tips of the legs and spread in layers in a sterilized jar with a wide neck. Preliminarily, dill branches are laid at the bottom of the jar and sprinkled a thin layer of salt.
2. Each row of mushrooms is sprinkled with salt, sweet peas and black peppers, as well as bay leaves.
3. Cover with a gauze napkin, put tea or coffee on it saucer.
4. Pressed down with a load in the form of a plastic bottle, filled with water.
5. After 14 days, mushrooms can be served at the table, treating loved ones and guests, however, pre-washing well in cold water. If the mushrooms turned out to be salty – you can soak the mushrooms in cold water for about 30-40 minutes

Cold method of salting saffron mushrooms

The cold method of salting saffron mushrooms will help to preserve all of them palatability, as well as nutrients. In this embodiment, mushrooms also do not soak, and do not boil.

• The main product is 3 kg;
• Currant and cherry leaves;
• Salt – 4 tbsp. l .;
• Garlic – 6-8 cloves;
• Clove – 4 pcs.;
• Ground black pepper – 1 tsp.

1. Put dried mushrooms in an enamelled way a pan in which leaves scalded with boiling water already lie on the bottom currants and cherries.
2. Each layer of saffron milk mushrooms, which are laid with their hats down, sprinkle with salt, cloves, chopped garlic cloves and ground black pepper.
3. Cover with a cloth and press down with a load, leaving for 25 days under pressure.
4. Every 3-4 days, check the workpiece so that the surface does not mold formed.

Hot salted saffron milk option

We offer another recipe for a quick option for salting saffron mushrooms hot way. It allows you to start eating appetizers already through 5-7 days.

• The main product is 3 kg;
• Salt – 4 tbsp. l .;
• Water – 2 L;
• Garlic – 4 cloves;
• Leaves of black currant and cherry – 7 pcs.;
• Dill seeds – 1 tsp;
• Cloves and allspice – 5 each.

1. After cleaning, rinse the mushrooms and add water.
2. Allow to boil, boil for 5 minutes and add salt, clean leaves currants and cherries, allspice, cloves, as well as seeds dill.
3. Let mushrooms boil in brine for 15 minutes and put in slotted spoon in glass jars, sprinkled with chopped garlic.
4. Strain the brine, let it boil again and pour into jars. If mushrooms will not be in the liquid, they will deteriorate and turn black.
5. Banks should be closed with capron lids, and after cooling, put into cellar.

It is worth saying that no matter what methods of salting saffron mushrooms, you chose cooked mushroom blanks diversify everyday family menu and decorate any holiday table.