Cooking saffron mushrooms for the winter without cooking

Redheads are considered one of the most delicious, as well as the most valuable fruit bodies. The unique taste and aroma of the prepared dishes shock the gourmets and cannot leave anyone indifferent. Moreover, you can cook these mushrooms in different ways: pickle, fry, salt, freeze and stew, embodying any of your culinary fantasies.

Especially tasty are the mushrooms, prepared for the winter by the method of pickling and pickling. There are several of these options - cold, hot and dry. If the mushrooms are salted in a cold way, then they change their color and darken. With a hot and dry method of salting, fruiting bodies retain their color.

Primary treatment of saffron mushrooms

This article will focus on mushrooms, cooked without cooking. Many housewives successfully use this method of processing, as it saves time and effort. However, before you learn how to cook mushrooms without cooking, it is worthwhile to properly carry out the initial processing of the product.

• To make home with saffron milk less work, they need to be cleaned after being cut.
• Inspect the fruiting bodies and cleanse them of dirt by removing the remains of foliage, needles and grass with a sharp knife.
• Arriving home, cut off the ends of the legs and pour a large amount of water into which salt is added.
• Mix well with your hands so that all the sand comes out of the plates and rinse again, but already under the tap.

It is better to choose not too large specimens of saffron mushrooms, the diameter of the caps of which does not exceed 6 cm. Such fruiting bodies always retain their appearance during salting, it is pleasant to eat them. However, large copies will not be superfluous, if only they are cut into several parts. Ginger, cooked for the winter without cooking, will please everyone without exception, as their taste and aroma will be amazing.

To begin with, we offer 4 recipes for salting saffron mushrooms without boiling. These options will tell you how to properly salted mushrooms for preservation for the winter.

A simple recipe for salted saffron mushrooms without cooking

This recipe for salted saffron mushrooms without cooking is so simple that if you try to cook it only once, you can distribute the recipe to your friends.

• The main product is 2 kg;
• Salt - 100 g;
• Horseradish leaves - 3 pcs.;
• Garlic - 4 cloves;
• Black pepper and allspice - 4 pcs.;
• Carnation buds - 5 pcs.

A step-by-step description of the recipe will show how to properly salt the mushrooms without cooking.

The recipe for spicy salted saffron mushrooms without cooking

Spicy salting of saffron mushrooms without boiling is more preferable, because the fruit bodies are closed immediately in jars.

• The main product is 2 kg;
• Salt - 100 g;
• Shredded horseradish root - 2 tbsp. l .;
• Garlic - 5 cloves;
• Cloves and allspice - 5 pcs.;
• Dill umbrellas - 2 pcs.;
• Bay leaf - 4 pcs.

Salting saffron mushrooms without boiling takes place in stages, according to the description below.

1. Sprinkle the bottom of the sterilized cans with chopped horseradish root (this will prevent the mushrooms from possible souring and mold).
2. Next, lay out the bay leaf and dill umbrella.
3. We distribute the mushrooms in a thin layer, sprinkle with salt, diced garlic, cloves and pepper. All seasonings and spices will add spice and piquancy to the appetizer. Having experience in pickling mushrooms, you can add or remove something from the proposed spices.
4. We spread all the mushrooms, pouring them with preservative and spices.
5. We squeeze it with oppression, we take it out to the basement and wait a few days until the mushrooms empty the juice and fill the entire jar.
6. We bend away and close with simple nylon covers. If the brine is not enough, and it does not cover the mushrooms completely, you should add cold boiled water to the very top.
7. After 14 days, the mushrooms are moved from the basement to the refrigerator and stored for about 5 months. Tasting can be carried out in 20-30 days from the moment of salting.

How to pickle mushrooms without cooking: a method of salting mushrooms with onions

Salted saffron mushrooms, cooked without cooking with onions, are perfect as an independent snack or side dish for main dishes. A large number of delicious treats are prepared from such saffron mushrooms.

• The main product is 2 kg;
• Onions - 600 g;
• Allspice and black pepper - 7 peas each;
• Coriander seeds - 4 pcs.;
• Bay leaf - 5 pcs.;
• Water - 1 L;
• Salt - 100 g.

How to salt salted mushrooms without cooking with the addition of onions to make a delicious snack for the festive table? Use the following method.

1. Cut peeled and washed saffron mushrooms into 2-3 parts and put in a deep enameled bowl.
2. Add peeled onions, chopped into thin rings, add all spices and spices.
3. Mix well with your hands, let stand for 30 minutes and mix again.
4. Distribute in sterilized jars and pour cold boiled water.
5. Close with nylon covers, remove to a cool place and after 15 days you can start tasting.

Salted saffron mushrooms without boiling: a recipe for pickling mushrooms with dry wine

You can make the saffron milk cap without cooking with the addition of dry wine. Try to make such an unusual workpiece, and you will be amazed at how delicious it turns out.

• The main product is 2 kg;
• 100 ml of dry wine and olive oil;
• Onions - 4 pcs.;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Parsley and dill greens - 1 bunch each;
• Mustard powder - 1 tsp.

The recipe for salting saffron mushrooms without cooking should be prepared according to the instructions described in stages.

1. Pre-cleaned and washed mushrooms should be blanched in boiling water for 5 minutes.
2. Rinse immediately with cold water from the tap, drain, and cut into pieces after cooling.
3. Prepare a brine: for this, in a deep stewpan combine oil and dry wine, let it boil for 2-3 minutes.
4. Pour in salt, sugar, chopped onion, chopped herbs and mustard powder.
5. Stir, let it boil again and turn off the heat.
6. Put chopped mushrooms in sterilized jars, pour brine and sterilize for 10 minutes over low heat.
7. Close tight nylon caps and allow to cool completely.
8. You can start eating such an appetizer 2 days after salting.

Marinated saffron mushrooms without boiling: how to marinate mushrooms with citric acid

The following 2 recipes will tell you in detail about the process of marinating saffron mushrooms, which are also considered very tasty. They look great on the festive table as a snack.

Marinated saffron mushrooms without boiling with citric acid is a fairly popular recipe for many cooks.

It allows you to get an appetizing and fragrant snack in the end. Opening a jar of pickled saffron mushrooms in winter, you can decorate any holiday table.

• The main product is 2 kg;
• Salt - 1 tbsp. l .;
• Citric acid - 3 g;
• Purified water - 300 ml.

How to marinate mushrooms without cooking, will show a step-by-step description of the recipe.

1. The peeled mushrooms are washed under a tap with cold water and spread on a kitchen towel to drain.
2. Marinade is prepared: salt and citric acid are combined in water, boiled for 1-2 minutes.
3. In pre-prepared clean jars spread mushrooms and pour marinade.
4. Put in hot water, cover with sterilized metal covers and sterilize the workpiece for 20 minutes over low heat.
5. Roll up, turn upside down and wrap a blanket.
6. After cooling completely, the cans can be left in storage in the pantry room, or refrigerated.
7. Note that pickled mushrooms with citric acid have an amazing taste.

Sausages marinated with olive oil without boiling

The saffron milk itself has a delicate taste, and if you marinate them with oil, it will turn out exquisitely and unusual. Ginger marinated without boiling with the addition of olive oil - a dish for real gourmets.

• The main product is 1 kg;
• Water - 800 ml;
• Clove - 4 pcs.;
• Olive oil - 100 ml;
• Salt - 3 tsp;
• Vinegar 9% - 30 ml;
• Garlic - 8 cloves.

1. Put the mushrooms prepared for pickling into a colander and blanch in boiling water for 5 minutes.
2. Distribute fruiting bodies in sterilized jars, sprinkling with chopped garlic cloves.
3. To prepare marinade: in water combine salt, cloves, olive oil and vinegar.
4. Allow to boil, boil for 3 minutes and turn off the heat, leaving the marinade to cool completely.
5. Pour mushrooms with cooled marinade, put in cold water and begin the sterilization process.
6. Sterilize the workpiece 15 minutes after boiling water.
7. Roll up the cans, cover with a warm blanket and leave for 36 hours.
8. This type of pickling involves storing mushrooms in the refrigerator. You can start eating the snack after 5 days.

How to fry mushrooms without cooking

Many housewives ask: is it possible to fry mushrooms without cooking, so that later they can be closed for the winter? Yes, and right away we suggest you try the recipe for fried mushrooms, which can become your business card when suddenly guests come.

• The main product is 2 kg;
• Vegetable oil - 200 ml;
• Onion - 6 pcs.;
• Salt and ground black pepper to taste.

How to fry saffron mushrooms without cooking to preserve for the winter will show a step-by-step description of the recipe.

1. Pre-peeled and washed mushrooms, cut and put in a dry hot pan.
2. Fry until liquid evaporates and only then add 100 ml of oil.
3. Fry until golden brown and set aside.
4. Peel the onions, wash and cut them into cubes, put in a separate pan with the rest of the oil and fry for 10 minutes over medium heat.
5. Salt to taste and add black ground pepper.
6. Stir, dispense in sterilized jars and close with tight plastic lids.
7. After cooling, you can take it to the basement, or you can leave it in the refrigerator for storage. Such a workpiece is perfectly used as an independent snack or as an additional ingredient to fried or boiled potatoes.