Hot marinating saffron mushrooms for the winter

Marinating and pickling can be considered one of the best processing options for saffron mushrooms. These cute mushrooms with an orange hat are very appreciated among fans of "silent hunting". And the point here is not only in external attractiveness. Redheads have the highest gustatory qualities, they belong to the 1st category of edibility. This means that such fruiting bodies can be eaten raw.

Most housewives, sorting the mushroom crop brought from the forest, decide to send part of the mushrooms for pickling and pickling. And it is not surprising, because in our time not a single festive event is complete without a cold snack. This article presents the best recipes for making saffron mushrooms for the winter using hot salting and pickling.

Hot pickling and pickling involves heat treatment for fruiting bodies. However, before they need to be cleaned of dirt and adhering debris, cut off the ends of the legs and thoroughly rinse in water. For the mentioned processing processes it is recommended to take small and strong specimens, but large ones are also possible, then they should be cut into several parts.

How to pickle mushrooms for the winter, using the hot method

Hot salted saffron mushrooms for the winter, consists in preliminary boiling of the main product. This procedure takes literally 7-10 minutes, longer does not make sense. After cooking, the mushrooms should be transferred to a colander and give them time to drain from excess fluid.

• 3 kg of the main product;
• 120 g of salt (not iodized);
• 4 dried clove buds;
• 2 tbsp. l dried dill;
• 5 pieces. bay leaf;
• 15 pcs. fresh leaves of currant and / or cherry;
• 20 peas of black pepper.

How to pickle mushrooms for the winter, using the hot method?

Salting saffron mushrooms for the winter hot way: preservation prescription with video

Often hot-salted saffron milk rolls in the winter directly in the banks. This is very convenient, especially if there are no suitable dishes at hand.

• 3.5 kg of mushrooms;
• 5 pcs. bay leaf and cloves;
• 160 g of salt;
• 1 bunch of fresh dill;
• Horseradish leaves;
• Sunflower oil;
• 5-7 cloves of garlic.

To preserve saffron mushrooms for the winter, before the hot canning method, sterilize and dry the jars.

1. Boil mushrooms in slightly salted water for 5-7 minutes, rinse and lay on a wire rack to drain.
2. At the bottom of the containers we lay out pure horseradish leaves, pour a layer of salt on top.
3. We fill the jars with mushrooms, pouring them with salt, chopped garlic, bay leaf, cloves and chopped dill.
4. We put oppression, and for 36 hours we keep the workpiece in a cool room.
5. Then we pour hot sunflower oil into each jar, close it with nylon covers and take it out to a cool place again.

This appetizer is perfect for boiled or fried potatoes.

Below is an additional video describing the preparation of saffron mushrooms for the winter by hot salting.

Hot salted saffron mushrooms recipe

The recipe for salted saffron mushrooms, prepared for the winter in a hot way, will save the appetizer until a new mushroom crop. At the same time, fruit bodies can be stored even in the pantry.

• 4 kg of mushrooms;
• 160-180 g of salt;
• 8 bay leaves;
• 6 clove buds;
• 1 tsp mustard seeds;
• Grape leaves;
• 10-15 cloves of garlic;
• 7-10 peas of allspice and black pepper.

How to salt saffron mushrooms in a hot way to ensure any festive table for the winter with an excellent snack?

1. After the initial treatment from forest debris, mushrooms are washed in a large amount of water and boiled for 10 minutes in water with the addition of 2 pinches of citric acid.
2. After boiling, the drained mushrooms are spread in a bowl for salting, pouring each layer with salt, chopped garlic, mustard, pepper, lavrushka and cloves.
3. Cover with dry leaves of grapes, which are pre-poured with boiling water.
4. Press down with a little oppression and take out for several days in the basement.
5. They monitor the formation of brine, and if it is not enough, then add salty boiled water.

You can start eating such an appetizer after 10-15 days.

Hot salmon saffron recipe for winter hot method

The following recipe for salting saffron mushrooms for the winter in a hot way involves adding horseradish root. This ingredient will make the mushrooms crispy, aromatic and piquant.

• 3 kg of mushrooms;
• 200 g of salt;
• 50 g horseradish root grated on a fine grater;
• 5 cloves of garlic;
• 2 tbsp. cold boiled water;
• 5-7 dill umbrellas;
• A mixture of grains of black and allspice;
• 5 bay leaves.

Cooking saffron mushrooms for the winter by hot salting is divided into stages.

1. After boiling, the fruiting bodies are left in a colander to remove excess moisture.
2. In a container for salting, combine all the ingredients (chop the garlic with slices) and mix by hand.
3. Then pour 2 tbsp. water, cover and put oppression.
4. They carry it to the basement and from time to time check the workpiece for the presence of juice.
5. After 5-7 days, the mushrooms, along with brine, are transferred to sterilized jars and closed with nylon covers.
6. Take out back to the basement or put in the refrigerator for storage.

How to salt mushrooms for the winter hot way: a simple preparation

For salting saffron mushrooms for the winter hot way, you can use a recipe with a minimum amount of ingredients. So, it is enough to take only salt, pepper and the main product itself. Such a set of products will allow simple harvesting to preserve your forest taste and aroma as much as possible.

• 3 kg of mushrooms;
• 150 g of table or sea salt;
• 3 tsp ground black pepper.

How to salt mushrooms for the winter in a hot way to cook a delicious snack, which can also form the basis of various salads and fillings for the dough?

1. Layered boiled fruit bodies in layers for pickling.
2. Pour each layer with salt, as well as pepper.For convenience, visually divide the mushrooms into 3 parts, and for each part we take 40-50 g of salt and 1 tsp. black pepper.
3. We cover the salting with a clean piece of gauze fabric, folded in half, cover with any plane and put oppression.
4. After a few days, you can pour a couple of Art. cold boiled water, but this is only if the brine released in the process is not enough.
5. You can take the first sample from the snack on the 10th day of pickling.

How to cook mushrooms for the winter hot way in brine: a classic recipe

A hot pickling method is to boil fruit bodies directly in the marinade.

The classic recipe below will help every housewife to prepare a delicious snack for the winter, which without any doubt can be put even on the festive table.

• 1.5 kg of fresh mushrooms;
• Salt (not iodinated) - 3 tsp;
• Sugar - 4 tsp;
• Vinegar - 4 tbsp. l .;
• Hot water - 3 tbsp .;
• Bay leaf, cloves - 3 pcs.;
• Black pepper (peas) - 15 pcs.

How to cook mushrooms for the winter, using the hot pickling method?

1. In a pan with hot water add salt, sugar, cloves, lavrushka and pepper, stir until crystals are dissolved.
2. Add fresh mushrooms, which must first be cleaned of dirt and rinse thoroughly.
3. As already mentioned, the mushrooms prepared for the winter in a hot way are boiled in brine, so the pan should be put on fire and bring its contents to a boil.
4. Boil the mushrooms in the marinade for 5 minutes, and then pour the vinegar.
5. Stir and simmer another 3-5 minutes.
6. Distribute to sterilized jars, close with tight nylon caps.
7. After cooling, take out the preservation in the basement or refrigerate.

Harvesting saffron mushrooms hot for the winter: the recipe "Five minutes"

Marinating saffron mushrooms “Pyatiminutka”, prepared hot for the winter, will make it possible to get a delicious snack as soon as possible for the unexpected arrival of guests. This will help a modest set of ingredients and a step-by-step description.

• 1 kg of mushrooms;
• 1 tbsp. water;
• 2 tsp salts;
• 4 tsp Sahara;
• 3 cloves of garlic;
• 100 ml of table vinegar 6%;
• 7 pcs bay leaf;
• 10 grains of black pepper.

Cooking saffron mushrooms for the winter in a hot way will appeal to every housewife with a simple and quick technique.

1. The cleaned mushrooms are transferred to a clean enameled pan.
2. Pour water, the amount of which is indicated in the list of ingredients, and bring to a boil.
3. Carefully pour vinegar, add salt, sugar, pepper, chopped garlic and bay leaf, boil for 5 minutes.
4. Distributed into sterilized glass jars, rolled up or closed with ordinary nylon covers. You can start tasting the snack in a few hours.
5. Transferred to the basement or refrigerator, store no more than 5 months.

How to cook mushrooms with cinnamon hot way for the winter

Among the preparations of saffron mushrooms for the winter hot way, you can choose a recipe with cinnamon. I must say that the pickled snack turns out to be very refined, because this spice will give the mushrooms a sweetish note and an unusual aroma.

• 3 kg of mushrooms mushrooms;
• 2 cinnamon sticks;
• 6 bay leaves;
• 1 liter of water;
• 200 ml bite (apple);
• 15 grains of allspice or black pepper;
• 2 tbsp. l Sahara;
• 1.5 tbsp. l salt.

The recipe for saffron mushrooms, hot pickled for the winter with cinnamon is prepared in stages.

1. First, a marinade is prepared: salt and sugar are dissolved in water, cinnamon sticks are added, as well as pepper and bay leaf.
2. All together, boil for 10 minutes, after which the cinnamon is taken out.
3. Instead, saffron mushrooms, cleaned of dirt and washed in plenty of water, are immersed in the marinade.
4. Vinegar is added next, and the mass continues to boil for another 5-7 minutes.
5. Mushrooms along with the marinade are distributed among prepared jars and rolled up.
6. After cooling, the snack is sent to the basement or cellar.

Cooking saffron mushrooms for the winter in a marinade with hot zest

Traditionally, preparing saffron mushrooms for the winter by hot pickling takes place with the addition of vinegar, however, in this option, we suggest using an equally high-quality preservative - citric acid.

• Fresh mushrooms - 2 kg;
• Citric acid - 1 tsp;
• Lemon zest - 1 tsp;
• Water - 600 ml;
• Salt - 2.5 tsp;
• Sugar - 4 tsp;
• Grains of allspice and black peppers - 7 pcs.;
• Bay leaf, cloves - 2 pcs each.

In this recipe, marinade for saffron mushrooms prepared hot for the winter is done as follows:

1. Put the water on the fire and bring to a boil, then add all the other ingredients from the list, including citric acid and zest.
2. Boil for 5 minutes and immerse the mushrooms, continuing to cook for another 10 minutes.
3. Gently distribute the mass in banks, first shifting the fruiting bodies, and then spilling the remaining marinade.
4. Roll up or close with tight nylon caps.
5. Preservation can be taken out to the basement after complete cooling.

How to prepare mushrooms with onions for the winter hot way

Sausages for the winter can be pickled hot with the addition of onions and green onions.

• 2 kg of mushrooms;
• 1 large onion head;
• 10 feathers of green onions;
• 3 tsp salts;
• 4 tsp Sahara;
• 2.5 tbsp. water;
• 4 bay leaves;
• 6-8 Art. l 9% vinegar;
• 15 pcs. black pepper.

How to prepare mushrooms for the winter by hot pickling according to this recipe?

1. Onions cut into thin half rings, pour vinegar and set aside.
2. Peel and chop the mushrooms if there are large specimens.
3. Chop the green onion feathers and mix with the fruit bodies.
4. In the water from the recipe we combine all the ingredients, including onions and vinegar.
5. Boil for 3 minutes and lay saffron mushrooms mixed with green onions, continue cooking for 10 minutes.
6. Then we take pre-sterilized banks and distribute preservation among them.
7. Roll up the boiled lids, let cool and take out to the basement.