How to prepare mushrooms with vinegar for the winter

For their high taste, mushrooms received the 1st category of edibility. This suggests that they can be used not only in heat-treated form. It turns out that this species, although it is a lactarius, can be consumed completely raw, just sprinkled with salt and seasoned with lemon juice. With such fruiting bodies at home, you can also cook a lot of delicious dishes.

However, preparations from these mushrooms intended for long-term storage are especially appreciated. For example, recipes for pickling saffron mushrooms for the winter with the addition of vinegar have proven themselves not only on the everyday, but also on the festive table. In addition, with such a preservative, you can pickle your favorite mushrooms, as well as make caviar from them.

Processing saffron mushrooms before pickling or pickling mushrooms with vinegar

But before choosing a recipe you like, you need to know about some of the intricacies of pre-processing a forest product.

• It is recommended to choose elastic and strong fruiting bodies for salting and pickling. It is better if they are small or medium in size so that they can be preserved completely. This will make the appearance of the appetizer even more attractive. But you can safely send broken and “ugly” specimens to caviar, cutting off damaged areas with a knife.
• Mushrooms should be thoroughly wiped with a kitchen sponge or an old toothbrush, paying special attention to blockages in the plates.
• Cut the hardened parts of the legs and rinse the mushrooms in cool water, preferably with the addition of salt.
• Cut large specimens into pieces, leave small ones intact.
• Further, the fruiting bodies are either boiled or not. Everything will depend on the specific prescription.

The saffron marinated for the winter with vinegar will please everyone without exception. Below are 7 recipes for preparing an appetizing cold appetizer.

Cold salting with vinegar in an oak barrel

It will be very tasty if you hold the cold salting of saffron mushrooms with vinegar in an oak barrel. Thanks to this capacity, the snack will have a light woody aroma. Lunch, dinner or any holiday will be special if such delicious mushrooms appear on its table. A cold ambassador for 4 kg of fresh saffron mushrooms is carried out with such ingredients.

• Salt - 150 g + 30 g for brine;
• Vinegar (9%) - 3 tbsp. l .;
• Water - 2 tbsp .;
• Black pepper (peas) - 30-40 pcs.;
• Bay leaf and cloves - 4 pcs.;
• Fresh dill - 1 medium bunch (finely chopped);
• Leaves of oak, currant or grape.

How to salt mushrooms with vinegar in an oak barrel?

1. The first step is to fill the barrel with water to check for leaks. After a couple of days, the water must be drained and the inner walls washed with soda solution.
2. The wooden circle must also be washed, then rinsed and dried in a warm, well-ventilated place.
3. After pre-treatment, which includes cleaning and washing, mushrooms are immersed in a container on a “pillow” of pure oak leaves.
4. Layers of 5-6 cm high are formed, each of which is sprinkled with salt, chopped dill, bay leaf, cloves and pepper.
5. Water combines with salt (30 g) and vinegar, after which it is brought to a boil and cools.
6. The workpiece is poured with brine and covered with oak leaves.
7. A wooden circle or an inverted plate with a load is placed on top.
8. The barrel is taken out to the basement for further salting. For the entire storage time, the workpiece must be checked for the presence of brine, which should completely cover the mushrooms. Salted boiled water can make up for the missing amount of liquid.

Harvesting saffron mushrooms with vinegar using hot salting

This preparation of saffron mushrooms with vinegar is done by hot salting. For 4 kg of freshly picked or purchased mushrooms you need to take:

• Salt - 4 tbsp. l .;
• Water - 1.5 L;
• A solution of 6% food vinegar - 200 ml;
• Black pepper (grain) - 15 pcs.;
• Bay leaves - 5 pcs.;
• Carnations - 3 pcs.;

How to pickle mushrooms with vinegar in jars

Sausages with vinegar are also closed in jars. This process is not difficult to carry out, besides, with its help it is possible to increase the shelf life of the workpiece to 1 year. Salting 4 kg of saffron milk passes with the addition of such spices and seasonings:

• Cherry and / or currant leaves;
• Salt - 5 tbsp. l (with a slide);
• Dried dill - 1 tsp;
• Water - 2 tbsp .;
• A solution of 9% food acetic acid - 2-3 tbsp. l .;
• Black peppercorns - 20-25 pcs.

1. First of all, it is necessary to pickle mushrooms with vinegar, water and salt.
2. To do this, the mushrooms after cleaning are immersed in a common container and add water, combined with salt and vinegar.
3. Leave to marinate for several hours, periodically stirring the mass.
4. Then layers are distributed in sterilized banks, sprinkled with dill and pepper.
5. Press the mass with your hands, fill with the remaining brine and cover with clean fresh leaves of currant. About 3-4 fresh leaves are taken for each jar.
6. They are closed with plastic covers and taken out to a cool place for storage.

After about 15 days, you can start tasting the snacks.

Recipe for marinating saffron mushrooms for the winter with 6% vinegar

The recipe for saffron marinated mushrooms for the winter with cold vinegar is very popular with many housewives. The appetizer is very tasty, fragrant and crispy.

• Mushrooms - 3 kg;
• Water - 1 L;
• Vinegar 6% - 200 ml;
• Sugar and salt - 25 g each;
• Black pepper - 15 peas;
• Bay leaf - 10 pcs.

The cold pickling method involves boiling the mushrooms separately from the marinade.

1. So, mushrooms are cleaned and washed, the ends of the legs are cut off.
2. Boil for 10 minutes with the addition of a pinch of citric acid.
3. Marinade for saffron mushrooms with vinegar is prepared as follows: the water from the recipe is brought to a boil, sugar and salt are introduced, mixed.
4. Bay leaf, vinegar and peppercorns are added, boiled for 5 minutes.
5. Boiled mushrooms are laid out in sterilized jars and poured with hot marinade to the very top.
6. To extend the shelf life of the workpiece, it should be sterilized. Jars of mushrooms are placed in hot water and sterilized over low heat for 40 minutes.
7. Banks are rolled up with lids, and after cooling are put in a dark place. Note that such mushroom preparations can be stored in the pantry room.

Hot marinated saffron mushrooms with vinegar

Recipe for pickled saffron mushrooms, cooked hot with vinegar, should be in every hostess in the notebook. Its essence lies in boiling fruit bodies directly in the marinade. For 3 kg of the main product you need to take:

• Dill - 4 branches;
• Water - 1 L;
• Black pepper - 15-20 peas;
• Carnation - 5 inflorescences;
• Salt - 3 tsp;
• Sugar - 1 tbsp. l .;
• Wine vinegar (you can take the usual 9%) - 4 tbsp. l

How to pick mushrooms with vinegar to provide a festive and casual table with a delicious cold appetizer for the winter?

1. Before pickling, the mushrooms are thoroughly cleaned, washed and cut off the harsh tips of the legs.
2. They are laid in an enameled pan, on the bottom of which dill branches are placed, poured with water and brought to a boil.
3. Enter cloves, peas of black and allspice.
4. Allow to boil for 2-3 minutes, add salt, sugar and mix to dissolve the crystals.
5. Boil for 10 minutes, pour in vinegar and boil on minimum heat for another 5 minutes.
6. Allow a little mass to cool, and then lay out in sterilized jars.
7. Topped with marinade, closed with tight lids, cooled and taken to the basement. Ginger and vinegar can be tasted the very next day.

The recipe for saffron marinated mushrooms with vinegar without sterilization

The recipe for saffron mushrooms, pickled with vinegar without sterilization, allows you to use fruiting bodies immediately after cooling. However, it should be noted that such an appetizer is best stored in a cool place for no more than 4-6 months.

• The main ingredient is 2 kg;
• Vinegar - 100 ml;
• Water - 0.8 L;
• Vegetable oil - 100 ml;
• Salt - 2 tsp. (with a slide);
• Sugar - 1 tbsp. l .;
• 4 bay leaves and cloves

1. Boiled and peeled mushrooms boil in boiling water for 15 minutes.
2. A saffron marinade is prepared with 9% vinegar: combine all the ingredients in the water, including vinegar.
3. Boil for 3 minutes and then add fruiting bodies.
4. Boil the mushrooms in the marinade for 5-7 minutes, remove from heat and distribute in sterile jars.
5. Pour the marinade, cover with lids, cover with something warm and let cool.
6. Take out in a cool place or store in a refrigerator.

Ginger marinated with 9% vinegar: how to prepare the marinade

Ginger marinated with 9% vinegar is considered a classic recipe. The technique of its preparation is very simple, but despite this, the finished snack will always delight your family and guests with an amazing taste.

• Redheads - 3 kg;
• Water - 1 L;
• Cinnamon - ½ sticks;
• vegetable oil - 50 ml;
• Vinegar - 6 tbsp. l .;
• Salt and sugar - 1 tbsp. l .;
• Black and allspice - 7 peas each.

The recipe for saffron mushrooms with vinegar, prepared for the winter by pickling, will be appreciated by all caring housewives.

1. Peel the mushrooms, cut off most of the legs and rinse with plenty of cold water.
2. Pour with water and boil for 20 minutes, constantly removing foam from the surface.
3. Drain the water, put the mushrooms in a colander and leave to drain.
4. Make a marinade: in water, combine salt, sugar, mix to dissolve the crystals.
5. Add mushrooms, boil and simmer for 5 minutes.
6. Introduce pepper, vegetable oil, cinnamon and vinegar.
7. Continue cooking mushrooms for another 10 minutes, and then remove from the stove.
8. Distribute in sterilized jars, pour with marinade and allow to cool at room temperature.
9. After cooling, take the workpiece into a dark and cool basement, you can put it in the refrigerator.

Tender saffron marinated mushrooms with apple cider vinegar

The saffron marinated with apple cider vinegar has a more delicate and refined taste. Even a novice hostess can cope with this recipe, since it is very easy to prepare.

• Redheads - 2 kg;
• Apple cider vinegar - 200 ml;
• Water - 500 ml;
• Salt - 2.5 tsp;
• Sugar - 4 tsp;
• Garlic - 4 cloves;
• Black and allspice - 5 peas each;
• dill umbrellas - 2 pcs.

How to prepare pickled mushrooms with vinegar, will tell you a step-by-step recipe.

1. Mushrooms are cleaned, washed and boiled in salted water for 10 minutes.
2. We transfer the slotted spoon to an enameled pan and fill it with water, the volume of which is indicated in the recipe, let it boil.
3. We introduce all the spices and spices, except for vinegar, and simmer for 15 minutes.
4. Pour the vinegar and cook for another 5 minutes, remove from the stove.
5. We put the mushrooms in sterilized jars, filter the marinade, let it boil.
6. Fill the mushrooms to the very top, roll up and turn over.
7. We cover on top with something warm and let cool.
8. We take it out into a dark and cool room for long-term storage.

Ginger Marinated with 70% Vinegar: Harvest Recipe

The recipe for saffron mushrooms marinated with 70% vinegar is also very popular among homemade mushroom preparations.

• Redheads - 3 kg;
• Acetic essence - 1.5 tsp;
• Dill umbrellas - 2 pcs.;
• Water - 0.7 L;
• Sunflower oil - 6 tbsp. l .;
• Salt - 3 tsp;
• Sugar - 1 tbsp. l .;
• Black pepper - 10 peas.

Marinating saffron mushrooms with vinegar takes place according to the following steps:

1. Mushrooms are cleaned of forest debris, washed and stacked in an enameled pan.
2. Pour water, allow to boil and boil for 20 minutes, removing the foam.
3. Spread in a metal sieve or colander and leave to drain.
4. Pour water into the enameled pan, the amount of which is indicated in the recipe, and let it boil.
5. Enter all the spices and spices, boil for 5 minutes.
6. Pour mushrooms, cook for 15 minutes and remove from heat.
7. Mushrooms are distributed in dry sterilized jars, poured with hot marinade to the very top and rolled up.

Allow to cool, then take out to a cool and dark room.

How to pickle saffron mushrooms for the winter with vinegar and garlic

The recipe for pickled saffron mushrooms with the addition of vinegar and garlic will make the appetizer spicy, as well as revitalize the boring assortment of the daily menu in the winter. For 2 kg of the main product you need:

• Garlic - 8-10 cloves;
• Black and allspice - 6 peas each;
• Vinegar 9% - 4 tbsp. l
• Salt - 20 g;
• Sugar - 30 g;
• Water - 0.5 L;
• Bay leaf - 4 pcs.

The recipe for pickling saffron mushrooms with vinegar and garlic is divided into stages.

1. Boiled saffron milk after cleaning and washing in salted water for 5 minutes.
2. Drain, pour in a new portion of water and boil again for 5 minutes, fold in a colander and leave to drain.

Marinade for saffron milk cap:

3. Boil the water from the recipe, add salt and sugar, mix.
4. Add all spices except garlic and vinegar, let the marinade boil for 5 minutes.
5. Squeezed and cooled mushrooms in sterilized glass containers, pouring slices of garlic.
6. Pour vinegar into the hot marinade, stir, remove from the stove and pour the mushrooms.
7. Close tight covers, cover with a blanket and leave in this position to cool. Then take it to a cool basement or store it in a refrigerator.

Caviar made of mushrooms, prepared for the winter with vinegar

Caviar from saffron milk, cooked with vinegar, will save the harvest for the entire winter period. With this appetizer you can make an excellent filling for dough products: pies, pies, pancakes, tartlets, etc.

• Redheads - 1.5 kg;
• Vinegar 9% - 2 tbsp. l .;
• Vegetable oil - for frying;
• Onion - 2 pcs.;
• Salt and pepper to taste.

To prepare caviar from mushrooms with vinegar for the winter, you need to study the recipe in more detail.

1. Fresh mushrooms after careful preparation are passed through a meat grinder 1 or 2 times.
2. We do the same with the onion heads, having previously cut them into 4 parts.
3. In a pan, heat the vegetable oil, add the onion for frying.
4. After 3-5 minutes, spread the mushroom mass to the onion and continue to fry for 10 minutes.
5. Reduce the heat, cover and simmer for 25-30 minutes.
6. 5 minutes before cooking, open the lid, salt and pepper to taste, and then add vinegar.
7. We distribute the hot mass into sterilized jars, close them with tight nylon covers and warm until cool.
8. We take it out to the basement, cellar, or put it in the refrigerator.

The recipes for pickled saffron rye with vinegar given above will allow each housewife to find the most suitable for herself, that recipe that she will use every year during the collection of mushroom crops.