Pickle for salting and pickling saffron mushrooms: recipes

Salty and pickled mushrooms are considered a real delicacy at all festive feasts. These mushrooms have biologically active substances and vitamins that are beneficial to the human body. Homemade preparations of saffron milk mushrooms can always please not only your guests with their amazing taste, but also diversify the family casual menu.

Especially for pickling and pickling, small and strong specimens of fruiting bodies are suitable, which will affect the excellent appearance of the finished snack. Such mushrooms during heat treatment do not lose their attractiveness, and also do not break. Far from the last role for saffron mushrooms plays a pickle. Properly selected spices and spices will make mushrooms a real delicacy.

Processing saffron mushrooms before making a pickle for mushrooms

This article proposes to consider several recipes showing how to properly prepare a brine for saffron mushrooms for the winter. However, mushrooms must undergo pre-treatment before cooking.

• They are cleaned of forest debris: small specks, twigs, needles and foliage residues.
• Cut off the ends of the legs, rinse in large quantities of water and lay them on the grates so that the glass is excess liquid.
• Then proceed to further preparation of the workpiece: blanching or boiling mushrooms, as well as the preparation of brine.

Let's start with 3 ways to prepare a pickle for salting mushrooms.

Cold pickle with garlic for salting saffron mushrooms

This is the most popular way to make pickle mushrooms. It is perfect for the cold version of pickling mushrooms. In addition, this method will help preserve all the nutrients and vitamins in the final product.

• 2 kg of mushrooms;
• 2.5 tbsp. l salts;
• 7-10 cloves of garlic (depending on size);
• 1 liter of water;
• Horseradish leaves.

How to make a pickle for salted saffron mushrooms?

1. In an enameled pan, boil water from a recipe.
2. Add salt and sliced ​​garlic cloves.
3. Allow to boil, turn off the heat and leave the brine to cool completely.
4. Rinse well-cleaned mushrooms in water from sand, drain, lay in a colander.
5. At the bottom of sterilized cans, put clean horseradish leaves and put mushrooms.
6. Press down with your hands, but do it carefully so that the fruiting bodies do not break.
7. Pour with cold brine without adding to the top.
8. Close tight plastic lids and take out immediately into the dark basement.
9. Store at a temperature not exceeding + 10 ° С, after 20 days the snack is ready for use.

How to cook a brine with horseradish for salting saffron mushrooms in a hot way

Hot brine saffron pickle differs a little not only in technology, but also in added spices. In this embodiment, the mushrooms are heat treated in salted water with the addition of citric acid.

• 2 kg of mushrooms;
• 2.5 tbsp. l salts;
• 1 tbsp. l chopped horseradish root;
• 5 pieces. bay leaf;
• 3 cloves of garlic;
• 6 peas of black pepper;
• 1 liter of water.

How to properly prepare a pickle for salting saffron mushrooms using the above list of ingredients?

A quick way to prepare a pickle for salted mushrooms

This quick way to prepare a pickle for salted saffron mushrooms will appeal to those fans of mushroom dishes who are very impatient and want to taste the snack in a few days. In addition to the speed of preparation of the workpiece, in this embodiment there is another plus: mushrooms completely retain their nutritional properties.

• 2 kg of mushrooms;
• 150 g of salt;
• 3 dill umbrellas;
• 1 liter of water.

1. Clean and washed mushrooms are laid on dill umbrellas in sterilized jars.
2. Each layer of mushrooms is plentifully sprinkled with salt and crushed by hands to fill the jar more.
3. Boil water from the recipe and pour gently into jars so that they do not burst from the hot.
4. Cover with metal lids and put in a pan with hot water.
5. Sterilize over low heat for 20 minutes and immediately close with tight nylon caps.
6. Cover the top with an old blanket and allow to cool completely.
7. They are taken out to the basement or left in the refrigerator for storage. You can start tasting such an appetizer in 5 days.

After salting in a cold way, the brine for saffron milk can have a brownish tint, which is quite natural for this species, and is not worth your worries.

Pickle mushrooms pickled with mustard seeds

This option for the preparation of pickle for pickling saffron mushrooms will not leave indifferent those who love crispy and fragrant mushroom snacks. Such a blank prepared at home with the addition of pink mustard seeds is the decoration of any festive table.

• 1.5 kg of mushrooms;
• According to 1 tbsp. l salt and sugar;
• 40 ml of vinegar 9%;
• 1 dec. l pink mustard seeds;
• 3 cloves of garlic;
• 800 ml of water.

The brine recipe for saffron marinated mushrooms with mustard seeds is prepared according to the instructions below.

1. Pour the water specified in the recipe into the enameled pan and let it boil.
2. Pour the mustard seeds, sliced ​​garlic and cook for 5 minutes over low heat.
3. Add salt and sugar, mix and let it boil again.
4. Pour the vinegar and turn off the fire, leaving the pan on the stove.
5. Boil the prepared mushrooms in separate water for 10 minutes, put them in jars with a slotted spoon and pour brine to the top.
6. We close with tight covers and cover with a blanket on top, leaving the banks to cool under it.
7. Then we put in the refrigerator and store until the moment when the snack will be in demand.

How to cook pickle with barberry for saffron marinade for the winter

Pickle for saffron marinade with the addition of barberry fruits will make the appetizer unique and fragrant. Your guests will be delighted with the dishes! The appetizer will be a success both on holidays, and as an everyday side dish for boiled potatoes during a family dinner.

• 2 kg of mushrooms;
• 1.5 liters of water;
• 2.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 3 tbsp. l vinegar 9%;
• 10 fruits of barberry;
• 6 peas of black and white peppers;
• 3 pcs. bay leaf;
• 2 buds of cloves;
• 6 pcs blackcurrant leaves.

How to make a pickle for mushrooms mushrooms?

1. In an enamel pan, combine the water specified in the recipe, salt and sugar.
2. Stir, boil and boil for 3 minutes.
3. Spread all other spices, except for vinegar, and again allow to simmer for 10 minutes.
4. Strain the brine, pour in the vinegar and let it boil.
5. Boil the prepared mushrooms separately for 10 minutes, then put them with a slotted spoon in brine and cook over low heat for 10 minutes.
6. Distribute the mushrooms in sterilized jars, pour brine to the very top.
7. Cover with plastic covers and insulate with a blanket on top until completely cooled. Once the mushrooms have cooled, they can begin to taste.

Pickle with cloves for mushrooms: recipe for 1 liter of water

This method of pickling with garlic and cloves is perfect for those who do not have cellars. The pickle for saffron mushrooms cooked in jars has an amazing aroma and will not allow the workpiece to deteriorate.

1. 1.5 kg of mushrooms;
2. 1 liter of water;
3. 80 ml of dry red wine;
4. 5 tbsp. l olive oil;
5. 1 tbsp. l salts;
6. ½ tbsp. l Sahara;
7. 5 cloves of garlic;
8. 6 buds of cloves.

In this embodiment, the brine for saffron milk is prepared in 1 liter of water.

1. In an enameled pan, combine water, salt and sugar.
2. Let it boil and boil for 3 minutes, add wine, olive oil, cloves, chopped garlic into cubes, boil for 2 minutes.
3. Boiled mushrooms prepared in advance for 20 minutes in water with the addition of 2 pinches of citric acid.
4. Drain the water, let the mushrooms drain in a colander and pour into a boiling brine.
5. Boil for 10 minutes, put in jars, add marinade.
6. Cover with metal lids and put in hot water.
7. Sterilize over low heat for 15 minutes, roll up.
8. Turn upside down, cover with a blanket on top and allow to cool, then transfer to the pantry or basement.