Simple methods for salting saffron mushrooms: recipes blanks for the winter

Redheads grow in large groups, so in the harvest season the yield of these mushrooms is quite large. What will help preserve forest gifts for the winter, so that every holiday to please the household and guests delicious treat?

Easy salted saffron recipes – the most suitable option conservation of mushrooms. To do this, it is better to use young and strong fruiting bodies so that hats do not sag during preparation. Mushrooms are salted in several ways: dry, hot and cold. And for each blank there are simple recipes for salting saffron mushrooms, cooked at home. However, before pickling fruiting bodies must be pre-sorted, cleaned and washing.

• Mushrooms to sort and select those copies that will go for salting.
• To clear of pollution: foliage, needles and grass.
• Cut off the ends of the legs by no more than 1.5-2 cm.
• Pour cold water and mix thoroughly. hands.
• Select into a colander and rinse under running water. Next you can go to the process of salting fruit bodies.

Below are 4 of the simplest recipes for salting saffron mushrooms on winter, which will help to cook deliciously delicious and fragrant dishes.

A simple way to pickle saffron mushrooms in glass jars

This simple recipe for salting saffron mushrooms does not require much ingredients and spices. After the mushrooms are sprinkled with salt and placed in sterilized jars, they are left under oppression for further salting out. The positive side of this method is that fruiting bodies are prepared quickly enough, and after about 10-15 days they can start to eat.

• 2 kg of mushrooms;
• 100 g of salt;
• 10 peas of black pepper;
• 4 bay leaves.

Pour the peeled mushrooms with water and boil for 15 minutes on average fire, constantly removing foam.

Lean back onto the grate and leave to drain.

At the bottom of the sterilized glass jars, lay the laurel leaf, a few peas of black pepper and a thin layer of salt.

We distribute the mushrooms in layers, sprinkling with salt and black peas pepper.

Pour mushroom broth, in which mushrooms were cooked.

Dry salted saffron mushrooms: an easy way

A simple dry method of salting saffron mushrooms subsequently allows them fry, stew, marinate and cook soups.

• 2 kg of mushrooms;
• 80 g of salt;
• 5-8 cloves of garlic;
• 2 dill umbrellas;
• 7 peas of allspice.

1. With this method of salting, it is better not to wash the mushrooms, but to clean them wet kitchen sponge or toothbrush.
2. Spread the prepared mushrooms in sterilized jars, sprinkle each layer with salt, minced garlic and peas allspice.
3. Cover with dill umbrellas from above, sprinkle with salt again.
4. Put a small load and let stand in a cool place 5 days for the mushrooms to start juice.
5. The saffron mushrooms settled under the press should be completely immersed in brine.
6. Such mushrooms will be ready for use in 15-20 days.

The piquancy of this appetizer will appeal to all your family and guests.

Hot way of salting saffron mushrooms

A simple recipe for salting saffron mushrooms prepared for the winter hot way, perfect for any holiday feast, and Not only. On any winter day, you can please yourself and your family stunning delicacy.

• 4 kg of mushrooms;
• 4 tbsp. l salts;
• Blackcurrant leaves;
• 8 pcs. inflorescences of cloves and black pepper peas;
• 3 pcs. bay leaf.

1. The mushrooms prepared for salting are boiled in water with adding bay leaf 15 min.
2. In enamel or glass containers, leaves are laid on the bottom currants and remaining bay leaves.
3. Lay out the boiled saffron mushrooms in layers and pour them with salt, cloves and peppercorns.
4. Cover the entire capacity with a clean kitchen towel or gauze.
5. Press down on top with a load so that mushrooms in a few days covered with brine.
6. After only 10 days, such mushrooms can be consumed in food.
7. If you want to keep mushrooms longer, shift them in 10 days into sterilized jars and fill with brine.
8. To prevent mold, a napkin and a load periodically rinse with hot salted water with the addition of vinegar.
9. Banks are stored both in the basement and on the shelves the refrigerator.

The cold way of salting saffron mushrooms at home: a simple recipe

The easiest way to pickle mushrooms for the winter is cold way. Although it provides for long aging fruit bodies; they taste crispy and fragrant. Eat this snack will be possible only after 20-30 days.

• 3 kg of mushrooms;
• 150 g of salt;
• Leaves of cherry and blackcurrant;
• 10 cloves of garlic;
• Sprigs of dill;
• 3 pcs. bay leaf;
• 10 peas of black pepper.

The easiest salting of saffron mushrooms by cold salting in home conditions will not cause you any inconvenience, nor will it take a lot of time.

1. Put leaves scalded with boiling water in an enameled pan cherries and black currants.
2. Next, distribute peeled and washed mushrooms with a layer of no more 6-7 cm.
3. Sprinkle with salt, black pepper, bay leaf and chopped garlic.
4. Put all the mushrooms and sprinkle with salt, garlic and black pepper.
5. The topmost layer should be sprinkled with salt and laid out sprigs of dill.
6. Put oppression on top, cover with a clean kitchen towel and take out in a cold place.
7. Usually mushrooms cooked by this method of salting reach readiness in a month. They turn out very crispy, and perfectly stored in the basement for about 5 months.