Simple cold salted saffron recipes way

At home, salting saffron mushrooms is cold way, and also dry and hot. In the first two cases, the mushrooms do not boiled, and prepared raw, with salt and spices. Hot salting involves preliminary thermal processing.

All of these methods are very popular in the home. the kitchen. It should be noted that the readiness of mushrooms salted with cold and dry method, checked after 3-5 weeks. Ate the same snack prepared by hot salting, then the first tasting is possible spend in 10 days.

This article provides four simple recipes for salting saffron mushrooms. it is in a cold way.

The classic recipe for salting saffron mushrooms for the cold winter (with video)

With the classic recipe for pickling mushrooms, you never the question arises, which snack to put on the holiday table. The aroma and beneficial properties of fruiting bodies will remain at maximum level.

Before embarking on a cold method of salting saffron mushrooms on winter, you need to prepare the ingredients.

• Mushrooms – 5 kg;
• Grape or cherry leaves – 20 pcs.;
• Salt (not iodinated) – 5 tbsp. l .;
• Bay leaf – 4 pcs.;
• Black pepper (peas) – 30 pcs.;
• Dill umbrellas – 2-3 pcs.

1. At the bottom of the prepared dishes lay out a “pillow” of ½ part leaves, pre-dousing them with boiling water and drying.
2. Ginger clean carefully, and then rinse in water.
3. Leave to drain from excess fluid or dip paper towels.
4. We distribute the peeled mushrooms to the laid leaves, making layers 6-7 cm thick each.
5. Sprinkle with salt, bay leaf, pepper and dill, after which cover the workpiece with the remaining leaves.
6. Cover with a plate or a lid, the diameter of which is less than the diameter containers for salting.
7. We put the workpiece under the press, which can be a stone, wrapped in several layers of gauze, or a bottle of water.
8. After about 3-4 weeks, when the mushrooms are ready for use, you can transfer them to sterilized jars, pour brine, close with nylon covers and keep in the basement.

The video below shows how the salted mushrooms go on winter in a cold way.

Cold salted saffron milk in jars

Cold salted saffron milk can be carried out directly in glass jars. Thus, you can ease your task in cooking time, as well as increase the shelf life of the workpiece to 1 of the year.

• Peeled mushrooms – 4 kg;
• Salt – 130 g;
• Clove – 5 pcs.;
• Garlic – 3 cloves;
• Fresh dill – 1 small bunch.

The following step-by-step description will show how to prepare saffron milk mushrooms using ordinary cans instead of large containers.

Rinse the peeled mushrooms in water and let them drain from excess liquid, leaving for 20-30 minutes.

Combine all ingredients in one large container, including chopped dill and garlic.

Mix the mass with your hands and leave it to stand under the press hours.

Then distribute the workpiece in sterilized jars and fill in with the resulting brine.

Mushrooms should be completely immersed in brine, so in the case of lack of it, add the missing amount of cold boiled water.

Close with nylon covers and send the workpiece for storage to the basement or the refrigerator.

Cold salted saffron recipe pan, can not leave anyone indifferent. And under the charm forty degrees such an appetizer leaves the table first.

The recipe for salting saffron mushrooms with oak leaves in a cold way in pan

• Redheads – 5 kg;
• Salt – 200 g;
• Oak leaves;
• Mustard Seed – 1 tbsp. l .;
• Black pepper – 40-50 peas.

To carry out salting saffron mushrooms for the winter in a cold way, Use the recipe with a step-by-step description.

1. Take an enameled pan and rinse the inside walls a solution of water, soda and salt. The cover that will cover the workpiece must also be thoroughly washed in this solution.
2. Dry the pan and lid, and then you can start the process salting.
3. Thoroughly clean and rinse the mushrooms so that small grains of sand do not crunched on the teeth when eating ready-made snacks.
4. After draining from excess fluid, put them with their hats down, making layers of 5-6 cm.
5. Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
6. Cover with clean oak leaves and put on top cheesecloth.
7. Cover, put on top the oppression and take out into the basement on further salting.

You can store a snack in a pan for up to 7 months.

Cold salted saffron mushrooms with horseradish and garlic

Salting mushrooms with horseradish is also carried out in a cold way. By adding this ingredient, an appetizer is obtained Appetizing and spicy. The level of severity can be adjusted by to your taste.

• Mushrooms – 5 kg;
• Horseradish root – 70 g or to taste;
• Garlic cloves – 7-10 pcs. or to taste;
• Salt – 180 g;
• Currant leaves.

Cold salting of saffron mushrooms in the following way:

1. Rinse currant leaves with soda diluted in water, rinse and dry.
2. Ginger clean and rinse in cool water.
3. Put in a colander and set aside until most fluid does not drain.
4. Put currant leaves in a container for pickling.
5. Spread fruit bodies in layers, pouring each with salt, chopped garlic and horseradish root, grated on a fine grater.
6. Cover the workpiece with clean gauze and set the load.
7. Send the container with the workpiece to the basement for further cooking.
8. It is necessary to periodically check how the brine is released. At if necessary, the lack of fluid is compensated by cold boiled water.