Ginger with garlic: recipes for winter preparations

From ancient times, saffron milk was considered a valuable food product that can easily be absorbed by the human body. In addition, these fruiting bodies are rich in minerals and are a source of protein foods, especially for vegetarians and fasters.

Among gourmets, mushrooms with garlic prepared by pickling or salting are especially appreciated. But not every fan of cooking knows how to conduct these processes in order to enjoy a real gourmet snack in winter.

Ginger, cooked for the winter with garlic, provided that the pickling and salting processes are carried out correctly, will decorate your festive and everyday table and become the desired "guests".

We offer several recipes for salting and pickling saffron mushrooms with garlic for the winter, which any housewife will cope with. In this article, each option will be described in detail in detail. However, it should be remembered that before cooking the mushrooms must undergo pre-treatment, which includes:

• Cleaning fruit bodies from forest debris and cutting the bottom of the legs;
• Rinse in large quantities of water (if it is not dry mushroom pickling).

It should be noted that regardless of the method of pickling or pickling, the workpiece should be stored in a cool and dark room at a temperature that does not exceed + 10 ° С.

Dry salted saffron mushrooms with garlic

Salted saffron mushrooms cooked with garlic in the classic dry way are incredibly tasty, preserving the red color and forest aroma.

• 2.5 kg of mushrooms;
• 120 g of salt;
• 8-10 cloves of garlic.

The process of salting saffron mushrooms with garlic is carried out according to step-by-step instructions.

How to pickle mushrooms with garlic and dill: step by step description

In this recipe, cooking salted mushrooms with garlic will not take much of your time.

The mushrooms will turn out crispy and retain their attractive appearance.

Many chefs prefer salting mushrooms for the winter in this way.

• 2 kg of mushrooms;
• 100-120 g of salt;
• 5-7 cloves of garlic;
• 4 things. bay leaf;
• a bunch of dill;
• 10 peas of black pepper.

How to salt mushrooms with garlic, will show a further step-by-step description.

1. Peeled mushrooms are laid in a colander and blanched in boiling water for 2-3 minutes.
2. Then immediately washed with cold water and spread in an enamel pan in layers, each of which is sprinkled with a preservative, chopped garlic, bay leaf, chopped dill and peppercorns.
3. Cover with a gauze napkin, press down with a load so that the mushrooms are pressed a little, and let the juice go.
4. Take out in a cool room and leave for 1.5-2 weeks.
5. Put mushrooms in glass jars, pour brine and close with tight lids. In 10 days it will be possible to taste fruiting bodies, as well as treat their guests with them.

Recipe for saffron saffron mushrooms in jars

This recipe for mushrooms with garlic, salted in a cold way, will make a delicious snack out of mushrooms, although it provides for a long aging of fruiting bodies in brine. Although this method does not require heat treatment, before salting, mushrooms should be soaked for 2 hours.

• 2 kg of mushrooms;
• 100 g of salt;
• 5-7 cloves of garlic;
• 10-15 blackcurrant leaves;
• 5 pieces. bay leaf.

This option is best suited for pickling young small saffron mushrooms.

1. Put the peeled and soaked mushrooms on the wire rack and drain well.
2. Line the bottom of sterilized cans with currant and bay leaves.
3. Put 2-3 pcs chopped diced garlic cloves.
4. Spread saffron mushrooms with their hats down and pour over salt.
5. In addition, sprinkle each layer of mushrooms with chopped garlic.
6. Put the mushrooms in jars to the top and sprinkle each layer with salt and garlic.
7. Cover the top of the last layer of mushrooms with currant leaves, cover with gauze and crush with a load that will reduce the distance between the fruiting bodies so that salt and spices penetrate the mushroom pulp.
8. Put the jars with the workpiece in a dark and cool place for 2 weeks. After the expiration of the prescribed period, close the mushrooms with nylon covers and wait about another week for the product to be tasted.

How to salt mushrooms with garlic and dill

This variant of salting is best prepared in a hot way. Salted saffron mushrooms with garlic and dill is a tasty and fragrant snack for any holiday or even for everyday lunches and dinners. Another plus of this workpiece is that for the process, you can take mushrooms of different sizes available. Salt mushrooms with garlic and dill is simple, it can be done even by a novice hostess.

• 5 kg of mushrooms;
• 250-300 g of salt;
• Dill branches (possible with umbrellas);
• 10-15 cloves of garlic;
• Blackcurrant leaves;
• 10 pieces. bay leaf;
• 20 peas of black pepper.

How to salt salmon with garlic and dill can be found in the step-by-step description of the recipe.

1. Rinse the peeled mushrooms, cut large specimens into several parts.
2. Put water on the stove in an enameled pan, let the prepared mushrooms boil and pour in.
3. Boil over high heat for 15 minutes and recline in a colander so that the glass is full of liquid.
4. Allow the mushrooms to cool and start filling up a wooden or enamel container.
5. Lay out the currant leaves and sprigs of dill with a “pillow”.
6. Then distribute the mushrooms and sprinkle with salt, garlic, pepper and bay leaf.
7. Sprinkle each subsequent layer of mushrooms with salt and spices, spreading them to the very top of the container.
8. Lay out the leaves of black currant and dill branches.
9. Cover with gauze or cloth and press down so that the mushrooms sit and let the juice go.
10. Take the container to a cool room with a temperature of no higher than + 10 ° C for 1 week.
11. Every 3-4 days should be examined brine, which should have a brownish tint.
12. Next, the mushrooms need to be decomposed into sterilized glass jars, pour brine and close with tight nylon covers.
13. You can start tasting the delicacy in 3-5 days.

Ginger, salted with garlic, dill and red pepper

The recipe for salted saffron mushrooms cooked with garlic and ground pepper helps preserve the rich red color and elastic texture of the fruit bodies.Such mushrooms are well suited as an added ingredient to any salad.

• 3 kg of mushrooms;
• 150 g of salt;
• 8 cloves of chopped garlic;
• 1 tsp ground red pepper;
• 3 dill umbrellas;
• 8-10 buds of cloves.
• 2-3 leaves of green horseradish.

The method of salting saffron mushrooms with garlic and pepper is prepared according to the following step-by-step description.

1. Pre-cleaned and washed mushrooms, pour boiling water and leave for 10 minutes, constantly stirring with a slotted spoon.
2. Then turn on the fire to maximum and boil the mushrooms for 5 minutes, removing foam from the surface.
3. Drain the water, put the mushrooms on a wire rack and let it drain well.
4. Pour mushrooms into a large enameled pan, introduce all the spices, salt and spices (except horseradish leaves) and mix well by hand. This must be done very carefully so that the mushrooms do not mash.
5. In sterilized jars, put clean horseradish leaves first, and then all the mushrooms, along with spices and spices.
6. Press the mass with your hands so that there are no air "pockets" in the banks, and close with tight plastic lids.
7. Take to the basement for 2 months and store at a temperature of + 8 + 10 ° С.

Salted saffron mushrooms with garlic and caraway seeds

Knowing how to pickle mushrooms with garlic and caraway seeds, you will get a tasty and fragrant snack for the holiday table, and you will also always be ready for the unexpected arrival of guests.

• 2 kg of mushrooms;
• 100 g of salt;
• 1 tsp caraway seeds;
• 6-8 cloves of garlic.

1. This option involves boiling mushrooms in salted water with the addition of citric acid.
2. The peeled mushrooms are washed, pour boiling water, add salt and 2 pinches of citric acid.
3. Cook for 15 minutes, occasionally removing foam from the surface with a slotted spoon.
4. They are thrown back into a colander, allowed to drain and cool.
5. In sterilized jars with a wide neck, lay the mushrooms in layers, pouring salt, caraway seeds and chopped garlic.
6. Pour boiling water over the cans and put a little oppression on top so that the mushrooms are immersed in brine.
7. After cooling, remove to a cool and dark room and leave for 2 weeks.
8. After this period, the mushrooms are ready to eat.

Ginger marinated with garlic and butter: a step by step recipe

Pickled saffron mushrooms with garlic and butter is a traditional appetizer for any winter holiday. This is a real delicacy with an amazing aroma of a combination of mushrooms and spices.

• 3 kg of mushrooms;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 10 cloves of sliced ​​garlic;
• 100 ml of vegetable oil;
• 50 ml of vinegar;
• 5 peas of black and allspice;
• 3 pcs. bay leaf.

Ginger marinated with garlic and butter should be cooked according to the step-by-step recipe below.

1. Pre-prepared mushrooms should be put in a pan.
2. Pour in water and boil over medium heat for 10 minutes.
3. Drain the water, and distribute the mushrooms on the wire rack, drain and only then proceed to marinate.
4. Pour a little water into the enameled pan, add peppercorns, bay leaves, garlic, salt, sugar, vinegar and vegetable oil.
5. Boil the mass over low heat for 5-7 minutes, and distribute the mushrooms in banks.
6. Pour with hot marinade and close with tight plastic lids.
7. Allow to cool and store in the basement.

Tasty saffron marinated in tomato with garlic

Ginger marinated in tomato with garlic is an amazingly delicious appetizer. The sweet and fragrant marinade will make the mushrooms tender and crispy.

• 2 kg of mushrooms;
• 500 ml of water;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• 4 buds of cloves;
• 300 g of tomato paste;
• 5 peas of allspice, white and black peppers;
• 50 ml of vinegar.

How should marinated mushrooms with garlic in tomato?

1. In this embodiment, all spices and spices are boiled, including tomato paste, for 10 minutes.
2. Then introduced peeled and washed mushrooms, cooked for 30 minutes over low heat.
3. In sterilized glass jars, mushroom mass is distributed, filled with tomato marinade.
4. Banks are closed with tight nylon covers and left to cool in the room.
5. They are placed in the basement or placed on the lower shelves of the refrigerator.

Fragrant saffron mushrooms fried for the winter with garlic

If you want to surprise your household with a tasty and fragrant snack, try closing fried mushrooms with garlic for the winter.

• 2 kg of mushrooms;
• ½ tbsp l salts;
• vegetable oil;
• 10 cloves of garlic.

The recipe for fried saffron mushrooms with garlic is prepared in stages, following the detailed description.

1. Boil the peeled mushrooms in salted water for 20 minutes, removing the foam.
2. Put in a colander, drain and cut into pieces.
3. Put in a hot dry pan and fry until liquid evaporates.
4. Pour in vegetable oil in such a quantity that the mushrooms float in it.
5. Fry for 40 minutes and add chopped garlic with salt.
6. Stir and continue to fry over medium heat for another 20 minutes.
7. Put the hot mushrooms in sterilized jars without tightening, and pour to the top with the vegetable oil in which they were fried.
8. Roll up with metal lids, allow to cool at room temperature and only then take them out to the basement for storage.