Redheads with citric acid: pickling and salting recipes

Ginger are considered the most popular, delicious and easily digestible fruiting bodies among other species. They can be salted, marinated, fried, frozen, dried, as well as prepared from them excellent first and second courses. In addition, mushrooms can be consumed even raw. Due to the mass of beneficial properties, these mushrooms are a nutritious material for the human body. Although in many Western countries, saffron milk is considered a delicacy, with us it is an affordable product.

Pickled and salted mushrooms, prepared with citric acid, are considered especially in demand. A traditional appetizer will decorate the festive and everyday feast at any time of the year. This article will discuss not only how to pickle, but also how to pickle mushrooms with citric acid.

Preparing saffron mushrooms for pickling or pickling

In order for the saffron dish to turn out tasty and healthy, you need to carry out the correct initial preparation of mushrooms.

• To clear each copy of a fruiting body of pollution and to cut off the lower part of legs.
• Pour in plenty of water and rinse thoroughly with hands.
• Remove into a colander and rinse under running water.
• Arrange on a wire rack, leave to drain, and then proceed to the process of pickling or salting.

We offer several tasty and interesting recipes for pickling and salting saffron mushrooms with citric acid.

Classic recipe for pickled mushrooms with citric acid

The classic recipe for pickled mushrooms with citric acid is widespread among fans of mushroom dishes. It is very simple and does not require special skills, so even a novice cook can cope with it.

• 2 kg of peeled mushrooms;
• 100 ml of vegetable oil;
• 500 ml of water;
• 1 bunch of fresh parsley or dill;
• 2.5 tbsp. l non-iodized salts;
• ½ tsp citric acid;
• 5 cloves of garlic;
• 15 peas of black pepper;
• 4-6 pcs. bay leaf.

Ginger marinated with citric acid according to the classic recipe are great for making salads, sauces, vegetable stews and even soups.

How to marinate mushrooms with citric acid and onions

Marinated mushrooms with citric acid, cooked for the winter with the addition of onions - a great snack for a festive feast. In addition, such mushrooms will be a good addition to the side dish.

• 2 kg of peeled mushrooms;
• 3 onions;
• 5 tbsp. l vegetable oil;
• 5 inflorescences of carnations;
• 5 peas of allspice and black pepper;
• ½ tsp citric acid;
• 5 pieces. bay leaf;
• 700 ml of water;
• 2 tbsp. l salts;
• Sprigs of dill.

How to marinate saffron mushrooms with citric acid will tell you a step-by-step description of the recipe.

1. Boiled peeled mushrooms in boiling water for 15 minutes and immediately washed under the tap, putting the mushrooms in a colander.
2. After draining, the fruit bodies are again poured with water, we introduce onion, salt, bay leaf and other spices, cut into half rings, except citric acid and dill.
3. Cook mushrooms in the marinade for 15 minutes, introduce citric acid and dill branches.
4. Continue to simmer for another 5-7 minutes.
5. We close the banks with tight nylon covers, wrap them in a blanket and leave to cool completely.
6. We take it out in a cool room and store for about 10-12 months at a temperature not exceeding + 10 ° C. You can eat mushrooms immediately after cooling completely.

How to pickle mushrooms with citric acid and mustard seeds

For many novice housewives, the question is interesting: how can marinated mushrooms with citric acid and mustard grains? If you use the proposed recipe, the snack will turn out to be appetizing and tasty.

• 2 kg of peeled mushrooms;
• 5 g of citric acid;
• 3 cloves of garlic;
• 4 peas of black and allspice;
• 1 liter of water;
• 2 dill umbrellas;
• 1 tbsp. l salts;
• 1.5 tbsp. l Sahara.

The saffron mushrooms cooked for the winter with citric acid and mustard go well as a side dish with meat or oven-baked vegetables.

1. In an enameled pan combine water, salt, sugar and dill umbrellas.
2. Boil for 5 minutes, turn off the heat and insist the marinade for 20 minutes.
3. Filter and pour into a clean pan, bring to a boil again.
4. Boil the peeled mushrooms in advance for 10 minutes in salted water and place on a sieve to drain.
5. Put the mushrooms in the marinade, add peppercorns, chopped garlic cloves and citric acid.
6. Stir, boil for 2-3 minutes and turn off the stove.
7. Arrange in sterilized jars, pour into each calcined vegetable oil.
8. Roll up the covers, turn upside down and wrap a blanket until completely cooled.
9. Such a workpiece can be stored even in the pantry room.

Sausages in a marinade with citric acid and garlic

The process of pickling saffron mushrooms with the addition of citric acid and garlic is quite simple, it pleases the housewives with the lack of laboriousness in cooking. Mushrooms are very aromatic and piquant, which distinguishes this workpiece from others.

• 2 kg of mushrooms;
• 4 tbsp. water;
• 10-15 cloves of garlic;
• 5 g of citric acid;
• 2 tbsp. l salts;
• 3 pcs. bay leaf;
• 4 peas of black and allspice.

1. Mushrooms are boiled in salted water for 10 minutes and discarded in a colander.
2. Prepare marinade for saffron milk with citric acid, the water specified in the recipe, as well as salt.
3. Boil for 3 minutes and add mushrooms, allspice, bay leaf.
4. Boiled saffron mushrooms in a marinade for 10 minutes and turn off the fire.
5. The fruiting bodies are taken out and distributed in sterilized jars, at the bottom of which sliced ​​garlic cloves are already placed.
6. The marinade is filtered, re-allowed to boil and pour mushrooms.
7. Cover with metal lids and put on sterilization: cans with a capacity of 0.5 l are sterilized for 60 minutes over low heat.
8. Roll up, turn the lids down and cover with a warm blanket.
9. After cooling, the workpieces are taken out to a cool room and stored for 12 months.

How to pickle mushrooms with citric acid at home

Salting saffron mushrooms with citric acid at home is also considered a reliable way to preserve mushrooms for the winter. The result is an aromatic appetizer with a delicious aroma.

• 1 kg of peeled mushrooms;
• 20 g of salt;
• 150 ml of water;
• 3 g of citric acid.

1. Put peeled and washed saffron mushrooms on a kitchen towel and dry.
2. Pour water into an enameled pan, add citric acid and salt.
3. Bring the marinade to a boil and put mushrooms in it.
4. Cook for 15 minutes and immediately put the mushrooms in sterilized jars.
5. Bring the marinade to a boil again and immediately pour the mushrooms.
6. Banks roll up, turn over and insulate with a blanket from above.
7. After complete cooling, move to a cool room or store in the refrigerator.