Pickled saffron mushrooms: mushroom snack recipes
With fermented saffron mushrooms it is possible to provide a delicious cold appetizer for the winter, which, moreover, is perfect for a forty-degree glass on any New Year's holiday. First of all, fruiting bodies are sorted, all rotted and damaged areas are removed, and the lower parts of the legs are cut. Then washed in a large amount of salted water and proceed to the fermentation recipes.
Ginger, fermented with horseradish root
This grandmother’s recipe for pickled saffron mushrooms should be known to every housewife. With such a delicious preparation, any feast will be held with a bang. It is not difficult to cope with saffron mushrooms, the main thing is to observe the proportions and cooking technique.
- Redheads - 5 kg;
- Dill seeds (dried) - 70 g;
- Horseradish root - 1 pc.;
- Garlic - 8-10 cloves;
- Salt - 170 g;
- Sugar - 2 tbsp. l .;
- Sprigs and leaves of currant;
- Water;
- Serum - 1 tbsp.
After cleaning and washing, we leave the fruiting bodies to drain, and in the meantime we prepare glass jars. We wash them in hot water with the addition of soda and detergent, and then dry them. You can also use any wooden utensils for this process. We boil the leaves and twigs of currants with boiling water and dry them.
Three horseradish root on a fine grater, and chop the garlic with slices.
After all the ingredients are prepared, we are engaged in packing fruit bodies in jars. We will carry out this process in the form of alternating layers in the following sequence: mushrooms (with the caps down) - salt, currant leaves, garlic, dill, horseradish root, then again mushrooms, salt ... etc.
We combine the whey with sugar and fill the contents of the cans. We close the lid and put the oppression on top, then we take it out to a cool room. After a few days, check the pickled mushrooms for liquid. It should completely cover the settled fruit bodies. If it is not enough, then you can add salted boiled water.
After a month, you can remove the first sample from saffron milk.
Ginger and sauerkraut: a recipe for a delicious dish
Sauerkraut with saffron mushrooms is not only tasty, but also a very healthy low-calorie dish. With its help, many women successfully maintain the harmony of their figure.
Prepared saffron milk - 300 g;
- Cabbage - 1 kg;
- Warm water - 1 tbsp .;
- Sugar and salt - 2 tsp;
- Carrots - 1 pc.;
- Grains of black pepper - 20 pcs.;
- Dill seeds - 1-2 tsp.
- Chop the cabbage into strips, grate the carrots.
- Combine vegetables with mushrooms, pepper and dill, mix well.
- Tamp the mass thoroughly in a clean 3-liter jar and pour water mixed with salt and sugar.
- Put for the period of souring in a warm place. During this time, it is necessary to pierce the mass in a jar 1-2 times a day with a wooden stick or a long knife so that gas bubbles come out.
- When the brine becomes transparent, we can assume that the pickling is completed.This procedure usually takes several days.
- We transfer the jar to the basement or refrigerator for storage. Or immediately serve to the table in addition to boiled potatoes.
