Gingerbread cooked in its own juice: pickling and pickling

Ginger - not only beautiful and tasty mushrooms. They are a source of protein and vitamins for the human body. You can make anything from them: pickle, pickle, ferment, fry, freeze and dry. Mushrooms cooked in their own juice are especially appreciated. Preservation of mushrooms by this method will save the gifts of the forest for many months. And thrifty housewives choose this particular cooking option.

In this article, you can learn about recipes for making saffron mushrooms in your own juice thanks to the processes of pickling and salting. However, in order to proceed with the preservation of mushrooms, their primary processing should be carried out.

• Sort out mushrooms, discarding worms, as well as broken ones.
• Cut the bottom of the legs, pour cold water for 10-15 minutes and occasionally mix the mushrooms with your hands.
• Lay out on the lattice to drain, and proceed with further manipulations.

Ginger, prepared for the winter in its own juice, will always give you and your guests the opportunity to enjoy a delicious snack. Evaluate the presented recipes for pickling and pickling fruit bodies by selecting and preparing one of them.

How to pick mushrooms in your own juice with the addition of vegetable oil

Ginger in its own juice with the addition of vegetable oil is an excellent semi-finished product, which is suitable not only for preparing toppings, but also for sauces, salads, and side dishes.

• 2 kg of mushrooms;
• 100 ml of vegetable oil;
• 50 ml of vinegar 9%;
• 4 things. bay leaf;
• Salt to taste.

Marin mushrooms in their own juice with oil should be phased, following the instructions below.

1. The peeled and washed mushrooms are laid out in an enameled pan, poured with water.
2. Boil over medium heat for 20 minutes, constantly removing foam from the surface.
3. Drain the water, leaving the mushrooms in a pan, pour in oil and simmer for 10 minutes.
4. They add salt, pour vinegar and add bay leaf.
5. With constant stirring, simmer for 10 minutes.
6. Mushrooms with allocated juice are poured into sterilized jars.
7. Cover with metal caps and sterilize in hot water for 30 minutes.
8. Hermetically rolled up, insulated from above with an old blanket and left to cool.
9. After cooling, they are taken out into a dark and cool basement.

Sausages without vinegar, cooked in their own juice

Sausages without vinegar, cooked in their own juice, will appeal to all lovers of mushroom snacks. In this embodiment, citric acid is added instead of vinegar, which helps maintain the natural color of the fruit bodies.

• 1 kg of mushrooms;
• 1 tbsp. l salts;
• 5 g of citric acid;
• ½ tbsp. cold water;
• 5 peas of black pepper;
• 2 pcs. bay leaf.

How to cook mushrooms in your own juice with citric acid?

Cooking saffron marinated mushrooms for the winter in its own juice with thyme

Cooking saffron mushrooms in their own juice with the addition of thyme may surprise some housewives. However, only after tasting the mushroom marinade, you can understand that this ingredient decorates its taste.

• 2 kg of mushrooms;
• 2 tbsp. water;
• 2 tbsp. l salts;
• 5 peas of allspice;
• 3 sprigs of thyme;
• 70 ml of vinegar 9%;
• 2 tsp Sahara.

Marinated mushrooms for winter in their own juice with thyme - a delicious snack for all occasions.

1. After cleaning and washing in cold water, the mushrooms are cooked in an enameled saucepan over medium heat for 20 minutes.
2. The water is drained, the mushrooms are left to cool, and then cut into several parts.
3. Red mushrooms are laid out in an enameled pan, pour water, vinegar, salt and sugar.
4. Stir and simmer for 15 minutes.
5. Add thyme sprigs and allspice, mix well again and simmer under a closed lid over low heat for another 15 minutes.
6. The prepared appetizer is laid out in sterilized dry jars, removing thyme from the marinade, cover with lids and sterilized in boiling water for 20 minutes.
7. Roll up cans, insulate with an old plaid, then after cooling they take it out to a cool place. You can start tasting the product in 10 days.

How to make saffron mushrooms in your own juice with onion marinade

In the proposed recipe, onions marinade, prepared in their own juice, add onions. In addition, this option is better to cook snacks in a pressure cooker, which will help the hostess save time, as well as save nutrients and nutrients in the main product.

• 2 kg of mushrooms;
• 5 pieces. blackcurrant leaves;
• 1 sprig of dill;
• 2 leaves of green horseradish;
• 3 cloves of garlic;
• 4 things. onions;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 8 tbsp. l vinegar 9%.

How to marinate saffron mushrooms in their own juice with onions is described below.

1. The bottom of the pressure cooker is covered with horseradish leaves, blackcurrant and dill.
2. The peeled and washed mushrooms are crushed with medium slices and laid out on a “pillow” of leaves.
3. Pour on top with salt, sugar, chopped garlic and chopped onion into thin rings.
4. Vinegar is introduced, gently mixed, the lid is closed and put on the stove.
5. During cooking, mushrooms secrete a lot of juice, which will make up the marinade for fruiting bodies.
6. When the temperature in the pressure cooker reaches the maximum mode, the fire is reduced and simmered for 30 minutes.
7. Turn off the stove, let stand for 15 minutes and open the lid of the pressure cooker.
8. The leaves are removed from the mushrooms, the fruiting bodies are transferred to sterilized jars to the very top.
9. Allow to stand for 10 minutes and roll up the lids, also sterilized.
10. Banks are turned over, covered with a blanket and left to cool completely.
11. Only fully cooled cans of mushrooms are taken out to a cool place for storage.

How to marinate saffron mushrooms in your own juice with garlic

Marinating saffron mushrooms in their own juice with garlic is a savory snack for lovers of "spicy" dishes. Such mushrooms go well with meat as a side dish, or as an additional ingredient in salads.

• 2 kg of mushrooms;
• 6-8 cloves of garlic;
• 1 tbsp. water;
• Horseradish leaves;
• 4 inflorescences of cloves;
• 1.2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 1 tsp vinegar essence 70%.

How to cook mushrooms mushrooms in their own juice, will tell a detailed description of the recipe.

1. After pre-treatment, the mushrooms are cut into large pieces and poured into an enameled container.
2. Pour salt, sugar, and pour water in, mix and put on a small fire.
3. Stew for 20 minutes, pour vinegar essence, inject cloves, mix.
4. They continue to simmer another 20 minutes, constantly stirring the mushroom mass, so as not to allow burning.
5. Pour garlic, chopped into small cubes, and simmer under a closed lid for 10 minutes.
6. In sterilized jars spread clean horseradish leaves and fill with mushrooms.
7. Squeeze with a spoon so that there is no void, and fill with brine.
8. Put in a pot with hot water and sterilized over low heat for 20 minutes.
9. Close with screw caps and turn over, covering with an old blanket.
10. After cooling, the cans with saffron mushrooms are taken out to the basement or put into storage in the refrigerator.

Canning saffron mushrooms in their own juice with dill in a hot way

There are many ways to prepare mushrooms that help to preserve vitamins and minerals in the main product.

One of them is canning saffron mushrooms in their own juice in a hot way, or rather salting.

• 2 kg of mushrooms;
• 50 g of salt;
• 3 pcs. bay leaf;
• 4 cloves of garlic;
• 10 peas of black pepper;
• Vegetable oil;
• Dill - to taste.

Ginger, made in their own juice by hot salting, will appeal to all your household and friends if you follow the instructions below.

1. “Cover” the bottom of an enameled pan with horseradish leaves, put a bay leaf (twigs or dill umbrellas) and pour a thin layer of salt.
2. Boil the mushrooms prepared for salting for 15 minutes, put in a colander and let drain.
3. Lay the cooled mushrooms in layers in a pan on a “pillow” of leaves and salt.
4. Sprinkle each layer with salt, pepper and chopped garlic cloves.
5. Press down and leave for 3 days in a cool place.
6. As soon as the brine appears in the mushrooms, distribute them into jars, gently press down with your hands so that there are no "air" pockets.
7. Pour with brine, and pour 3 tbsp. In each jar from above. l calcined hot vegetable oil.
8. Close cans with nylon lids and store in the refrigerator. Ready mushrooms are considered after 10-15 days from the moment of salting.

Salted saffron mushrooms for the winter, boiled in their own juice with horseradish

Ginger, salted in its own juice with horseradish root - one of the oldest options for preserving mushrooms for the winter. This ingredient gives the fruit bodies a sharpness and also affects the aroma, making the appetizer original and piquant. However, before salting, the mushrooms should be boiled in their own juice.

• 2.5 kg of mushrooms;
• 100 g chopped horseradish root (grate with a coarse grater);
• 2 tbsp. l salts;
• 10 peas of black and white peppers;
• 2 dill umbrellas.

The saffron mushrooms cooked for the winter, boiled in their own juice, are so delicious that if you try the snack once, you will cook it for your household every year.

1. Boil the mushrooms after preliminary cleaning and washing in salted water with citric acid for 10 minutes.
2. Rinse immediately in cold water and put on a sieve to drain.
3. In a large bowl, mix all the ingredients listed in the recipe, mix well with your hands and leave for 3 hours.
4. Distribute the whole mushroom mass into sterilized jars, seal with your hands, add mushroom brine and cover with lids.
5. The workpiece can be refrigerated for 15 days until the mushrooms are completely salted.

How to salt saffron mushrooms in your own juice with dill seeds

The salting of saffron mushrooms in their own juice with dill seeds is remarkable in that it subsequently makes it possible to fry and stew mushrooms, prepare soups, stew from them, and also pickle them. Many housewives believe that salting is the best way to preserve the taste and aroma of mushrooms for a long period.

• 3 kg of mushrooms;
• 3 tbsp. l salts;
• 2 tsp (incomplete) dill seeds;
• Leaves of blackcurrant and cherry;
• 10 peas of allspice.

How to properly salt the mushrooms in their own juice can be found in the step-by-step description of the recipe.

1. At the bottom of a glass or enameled container, lay clean leaves of currant and cherry.
2. Pour a layer of salt and put the mushrooms with their hats down.
3. Sprinkle each layer of mushrooms with salt, dill seeds and peas of allspice.
4. As soon as the container is full, press down on top with a load so that the mushrooms sag.
5. After 10-12 hours, the mushrooms will secrete juice, which, when combined with salt, forms a brine.
6. If there is not enough liquid to the top, you need to add enough boiled cold water so that it covers the mushrooms completely, along with the load.
7. After 20 days, the mushrooms are laid out in sterilized jars, topped up with brine and closed with tight plastic lids. After 10 days, the snack is ready to eat.

How to pickle saffron mushrooms in your own juice with cloves

Salting saffron mushrooms in its own juice with the addition of cloves is appreciated by true gourmets and will be an ornament on any festive feast.

• 2 kg of mushrooms;
• 2 tbsp. l salts;
• 6 clove buds;
• 1.5 tbsp. water;
• 2 pcs. bay leaf.

How to make saffron mushrooms in their own juice an ideal snack for the holiday? Check out the step-by-step recipe description below.

1. The peeled mushrooms are washed in cold water, cut into large pieces and spread in an enameled pan.
2. The water indicated in the recipe is poured, salted and heated over low heat until it boils.
3. Stirring continuously with a wooden spoon, boil the mushrooms for 20 minutes.
4. Insert cloves, bay leaf and boil for another 10 minutes with the lid closed.
5. They are laid out in prepared jars, crushed and filled with mushroom juice to the very top.
6. Roll up the lids, cover with a coverlet, and after cooling take out to a well-ventilated basement.

Salting of fresh saffron mushrooms in its own juice with barberry

For many culinary specialists, pickling fresh saffron mushrooms in their own juice with barberry fruits is something new, and you can get confused. However, try to cook this appetizer and you will not be disappointed.

• 2 kg of mushrooms;
• 1 tbsp. l barberry;
• 2 tbsp. l salts;
• 4 things. bay leaf;
• 4 peas of allspice and black pepper.

How to salted mushrooms in their own juice for the winter with barberry, to get a tasty and fragrant billet?

1. Spread the cooked mushrooms in layers in an enameled container, sprinkling with salt, barberry, black and allspice.
2. Put a bay leaf on top, cover with a gauze napkin and press down with a load.
3. Take the container to a cool room and leave for several hours.
4. Distribute the mushrooms in sterilized jars, press down with your hands so that there is no void, and pour brine.
5. Close with nylon covers and take to the basement until ready, which will come in 25-30 days.