How to salt and pickle mushrooms mushrooms without vinegar

Ginger mushrooms are considered one of the most noble mushrooms, as they have a delicate taste and aroma. These mushrooms can be enjoyed for a long time if they are pickled or salted for the winter. Especially tasty appetizer will be saffron mushrooms cooked without vinegar.

The question arises: how to pickle and salt saffron marigolds without vinegar, so that their amazing taste will surprise relatives and guests? Cooking mushrooms in these two ways is quite easy and does not require large expenses. The main thing is to take advantage of the proposed recipes and clearly follow their step-by-step description.

Preparation for pickling and salting saffron mushrooms without vinegar

Before proceeding with pickling and salting saffron mushrooms without vinegar, you need to carry out preliminary preparation.

• Mushrooms sort out, discarding worms and broken specimens.
• They clean the dirt from the hats, removing the remnants of grass, needles and leaves.
• Cut off the ends of the legs no more than 1-1.5 cm and pour in cold water.
• They are washed with hands for several minutes and laid out on a wire rack, so that the glass is excess liquid. If the mushrooms are salted with dry salting, then the mushrooms should not be washed. In this case, the surface of the hats is wiped with a damp kitchen sponge, a soft toothbrush or a paper towel.

Further actions with mushrooms will depend on which cooking option was chosen - pickling or pickling.

Hot marinated saffron mushrooms without vinegar

This method of pickled saffron mushrooms without vinegar is well known among experienced hostesses. Hot pickling helps make a delicious winter snack that will decorate any holiday table.

• 2 kg of mushrooms;
• 1 tbsp. l without top salt;
• 3 g of citric acid;
• 300 ml of purified water;
• 3 peas of black and allspice.

Marinating saffron mushrooms without adding vinegar in a hot version can be mastered by a novice culinary specialist, if he adheres to a phased description of the recipe.

1. The first thing to do is to prepare the marinade: let the water specified in the recipe boil, add salt and citric acid.
2. The peeled and washed mushrooms are lowered into the marinade, turn off the heat and let stand for 30 minutes.
3. Turn on the fire again and boil the mushrooms in the marinade for 10 minutes.
4. The fruit bodies are laid out in sterilized jars, compacted and filled with marinade.
5. Roll up the lids, turn over and cover with an old blanket.
6. After complete cooling, the mushrooms cooked in a hot way are taken out to a cool room and stored for about 10-12 months.

Pickle mushrooms without vinegar for the winter: a step-by-step description

Marinating saffron mushrooms without adding vinegar, but with such a spicy spice will make the appetizer more saturated and aromatic.

Preparing a dish at home is not difficult at all, the main thing is that all the ingredients are at hand.

• 2 kg of mushrooms;
• 1.5 liters of water;
• 10 peas of black pepper;
• 5 inflorescences of carnations;
• 2 tsp salts;
• 5 g of citric acid.

Marinate mushrooms without vinegar for the winter, following the step-by-step description of the recipe.

After 3-4 days, mushrooms can be put on the table, treating loved ones.

Marinating saffron mushrooms without vinegar with citric acid

For quick marinating saffron mushrooms for the winter without vinegar, you will need citric acid and garlic. As a result, the appetizer will turn out to be spicy and appetizing, which men cannot but like.

• 2 kg of mushrooms;
• 1 liter of water;
• 50 g of salt;
• 3 pcs. bay leaf;
• 10 peas of allspice;
• 8 cloves of garlic (medium size);
• 10 g of citric acid.

How to pickle mushrooms without vinegar on your own will show a description of each step.

1. Pour mushrooms cleaned and washed in cold water with water, pour in salt and after boiling let it boil for 10 minutes.
2. Tilt in a colander and let drain a little.
3. In sterilized jars, put bay leaf and sliced ​​garlic on the bottom.
4. Introduce citric acid, allspice into mushroom brine and let it boil for 5 minutes.
5. Put the mushrooms in jars, press down with a spoon so that there are fewer air pockets, and pour the marinade.
6. Close tight nylon covers and put under the old blanket until completely cooled.

With humor, it is worth noting that such an appetizer will not be able to stand for long, because it is eaten almost immediately. You can safely decorate a New Year's table with such yummy to please family members and friends.

Sausages in marinade without vinegar with cinnamon

Ginger marinated for the winter without vinegar with the addition of cinnamon sticks will become an indispensable dish to the festive table.

Try this recipe and see how tasty it is.

• 2 kg of mushrooms;
• 7 g of citric acid;
• 1 PC. cinnamon sticks;
• 3 peas of black and allspice;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 1 water;
• 2 pcs. bay leaf.

1. Prepared mushrooms are poured with water and boiled for 5 minutes.
2. Water is drained and poured with a new portion, the volume of which is indicated in the recipe.
3. Boil for another 10 minutes and, laying in a colander, allow to drain completely.
4. They are laid out in sterilized jars and prepared to fill.

As already noted, marinade for saffron milk is prepared without vinegar as follows:

1. In a mushroom broth they combine salt, citric acid, sugar, peas of black and allspice, cinnamon stick and bay leaf.
2. Allow to boil, boil for 10 minutes and allow to cool slightly.
3. Filter through gauze or a metal sieve and let it boil again.
4. Pour jars of mushrooms, cover with metal lids and set to sterilize. Cans with a capacity of 0.5 l are sterilized in boiling water for 20 minutes.
5. Roll up the lids and leave to cool without insulation.

Sausages without vinegar in their own juice: how to pickle mushrooms

Ginger, cooked without vinegar in their own juice, modern culinary experts usually close in glass jars, which allows you to save the product for a long time. Snack can be perfectly stored not only in the basement, but also in the pantry.

• 3 kg of mushrooms;
• 200 g of salt;
• 4 sheets of horseradish;
• 10 leaves of cherry and black currant;
• 8-10 cloves of garlic.

How to salt mushrooms without the use of vinegar will show a phased description.

1. Put the leaves of cherries, horseradish and currants scalded with boiling water in sterilized jars.
2. Spread the mushrooms, cleaned with a damp sponge, with the hats down on the leaves.
3. Sprinkle each layer with salt, as well as chopped cloves of garlic.
4. Cover the mushrooms with gauze folded in several layers.
5. Pour the remaining salt on it and top with another layer of gauze.
6. Press down and place in a cool place for 60 days.At the same time, check the cans every 3-4 days, and if mold develops, remove it by washing gauze and cargo with hot water and salt and vinegar.

Harvesting saffron mushrooms without vinegar with vegetable oil

In this embodiment, the preparation of camelina also takes place without vinegar, but with oil. It is vegetable oil in this case that acts as a preservative for mushrooms. From such fruiting bodies you can cook delicious hodgepodge and salads. They can also be used as a filling for pies and pizzas.

• 2 kg of mushrooms;
• 100 g of salt;
• 4 branches of dill;
• vegetable oil;
• 4 leaves of horseradish;
• 6 cloves of garlic;
• 2 pcs. onions.

From the step-by-step description of the recipe, you can learn how to pickle mushrooms without vinegar.

1. Peeled and washed saffron mushrooms are placed in an enameled pan, pour water so that it covers the fruiting bodies.
2. Boil for 15 minutes, put on a wire rack and leave to drain.
3. Grind onions in half rings, garlic slices, tear the leaves with our hands into pieces.
4. Pour salt, chopped onions, garlic and horseradish leaves into boiled and glassed mushrooms.
5. Mix well and dispense in sterilized jars.
6. We put oppression on top, cover with gauze and leave for 10 days in a cool room.
7. When the mushrooms start juice, remove the cheesecloth and oppression, pour 4 tbsp in cans with mushrooms. l calcined vegetable oil and close tight nylon caps.

Mushroom caviar from saffron milk without vinegar

Mushroom caviar made of saffron milk, cooked without vinegar, is a delicious appetizer that will even conquer gourmets. Try to make this dish for the winter and make sure that not only pickled and salted mushrooms are worthy of your attention.

• 1 kg of mushrooms;
• 3 onions;
• 5 cloves of garlic;
• 2.5 tbsp. l fresh squeezed lemon juice;
• Vegetable oil - for frying;
• Salt to taste;
• Ground black pepper - 1 tsp.

1. The peeled and washed saffron mushrooms are cut into pieces and spread in a dry hot pan.
2. Fry over low heat until the liquid evaporates and pour in vegetable oil.
3. Fry until golden brown and add onion diced.
4. Continue to fry for 15 minutes and add to taste.
5. Pour black ground pepper, chopped garlic and lemon juice.
6. The mushroom mass is mixed, vegetable oil is added (if necessary), and continue to fry over medium heat for 15 minutes.
7. Lay eggs in sterilized jars and put in a pan with hot water for sterilization.
8. Sterilized for 20 minutes in boiling water, closed with sealed lids and cooled without warming.
9. After cooling, caviar can be taken out to the basement, or left in the pantry.