Ginger cooked for the winter: step by step recipes

The most important time of the year when a variety of preparations is made from saffron mushrooms is autumn. It is then time to think about what conservation can be made from the brought gifts of the forest. The most common methods for harvesting saffron mushrooms for future use are pickling, salting, freezing and frying. Cooked saffron mushrooms are especially tasty, from which soups, sauces and other dishes are then prepared. Heat-treated fruiting bodies also pickle, salt, stew and fry.

We offer simple detailed recipes for boiled saffron mushrooms for the winter with a step-by-step description. Adhering to them, you will be sure that delicious mushroom snacks will delight your loved ones throughout the year.

Redheads grow in whole groups, so collecting them and then cooking is a pleasure. What can be cooked from boiled saffron mushrooms so that guests will be surprised by the amazing taste and aroma of the dishes “created” by you? As mentioned above, a variety of dishes and preparations are prepared from boiled mushrooms. This article will discuss how to salt boiled saffron mushrooms, as well as how to pickle, freeze and fry them?

How to clean saffron mushrooms after harvest before boiling mushrooms

Mushroom blanks always turn out tasty, but there is a moment that is considered not very pleasant - the primary processing. Before boiling mushrooms mushrooms after harvest, you should know how to clean them.

• Mushrooms sorted out, discarding worms, rotten and broken.
• Cut the lower part of the legs no more than 1-1.5 cm.
• Pour with plenty of water, leave for 10-15 minutes.
• It is washed with hands and laid out on a wire rack, so that all the excess liquid in the glass.
• Next, the saffron milk is processed with those recipes that are already selected.

The recipe for cooked saffron mushrooms for the winter in banks: a step-by-step description

The recipe for boiled saffron mushrooms for the winter in banks is a great option for apartment buildings. Such a blank can be stored in a dark pantry.

• 2 kg of the main product;
• 500 ml of water;
• 150 ml of vinegar 9%;
• 1.5 tbsp. l salts;
• 5 peas of black and white peppers;
• 3 pcs. bay leaf.

How should you pickle boiled mushrooms, referring to the step-by-step description of the recipe?

How to cook tasty and properly saffron mushrooms for pickling

How to boil mushrooms for the winter to pickle them with vegetable oil? This method is quite simple, but it turns out very tasty.

• 2 kg of the main product;
• Vegetable oil;
• Acetic essence 70%;
• 5 cloves of garlic.

Marinade:

• 1 liter of water;
• 2 tbsp. l salts;
• 3 tbsp. l Sahara;
• 4 peas of allspice;
• 8 peas of black pepper;
• 2 pcs. cloves and bay leaf.

How to cook and marinate mushrooms tasty, will show the step-by-step description below.

1. Pour boiled mushrooms with boiling water and add 1 tsp. acetic acid.
2. Bring to a boil, boil for 3 minutes and drain the liquid.
3. Pour with new water (from the recipe) and boil for no more than 5 minutes.
4. Introduce bay leaf, pepper, cloves and salt with sugar, boil for 10 minutes.
5. Put the mushrooms in sterilized jars, without tamping much, and pour boiling marinade.
6. In each jar add sliced ​​garlic, pour in ½ tbsp. l vinegar essence and 3 tbsp. l boiled vegetable oil.
7. Close the jars with sterilized nylon caps and refrigerate after cooling.

Need to boil mushrooms before pickling and how to do it?

How to boil saffron mushrooms before salting and whether to do this?

To make the dish incredibly tasty and exude a wonderful aroma, mushrooms should be boiled in salted water with the addition of citric acid.

This option of salting saffron mushrooms with horseradish leaves is one of the most popular among cooks.

• 2 kg of the main product;
• 2.5 tbsp. l salts;
• 4 things. horseradish leaves;
• 3 dill umbrellas;
• 10 peas of black pepper;
• 5 cloves of garlic.

How to salted boiled mushrooms, following the step-by-step description?

1. Prepared and rinsed in cold water, put the mushrooms in an enamel pan and put on fire.
2. Allow to boil, add a little salt and 2-3 pinches of citric acid.
3. Boil for 10 minutes over low heat, removing the foam from the surface.
4. Put the mushrooms in a colander and rinse under the tap.
5. Spread on a kitchen towel so that the fruit bodies dry well.
6. In an enameled container put a “pillow” of horseradish leaves on the bottom and sprinkle with salt.
7. Spread a layer of mushrooms and sprinkle with salt, chopped garlic, dill umbrellas and black pepper peas.
8. Sprinkle each layer of mushrooms with salt and spices to the top.
9. Cover with an inverted plate, put gauze folded in several layers on top, and put the load.
10. Pushed down the saffron mushrooms to bring in a cool room, after 3-4 days they will let the juice.
11. There should be enough fluid in the mushrooms to cover the mushrooms. If it is not enough, you should add cold boiled water.
12. After 10-12 days, the mushrooms can be transferred to glass jars or left in a pan. You can start eating such an appetizer in 1 week.

What can be cooked from boiled saffron mushrooms: how to salt mushrooms with dill seeds

The winter salting recipe for boiled saffron mushrooms with dill seeds can never lose its relevance. Its taste and aroma will conquer you and your guests.

• 3 kg of the main product;
• 1 tbsp. l dill seeds;
• 8-10 cloves of garlic;
• 3 tbsp. l salts;
• 15 peas of black and white peppers;
• Blackcurrant leaves.

The recipe for boiled saffron mushrooms for the winter can be done by following the step-by-step instructions.

1. Cut prepared mushrooms into 2-3 parts and fill with water.
2. Boil for 10 minutes and put in a colander to drain from excess fluid.
3. Spread the bottom of the sterilized cans with currant leaves, previously scalded with boiling water and dried.
4. Put slices of mushrooms in a thin layer and sprinkle with salt, chopped garlic, a mixture of peppers and dill seeds.
5. Distributing mushrooms and spices in layers, lay everything to the top of the cans.
6. Seal with your hands, pour hot water and put currant leaves on top.
7. Close with nylon covers, allow to cool and remove to a cool place. After 15 days, the mushrooms will be ready for use.

How to salt salted boiled mushrooms with onions

The recipe for boiled salted saffron mushrooms is perfect for preparing various snacks and salads. Especially delicious is the appetizer of mushrooms, salted with onions.

• 2 kg of the main product;
• 500 g of onions;
• 2.5 tbsp. l salts;
• 3 dill umbrellas;
• 4 buds of cloves.

How should salted boiled mushrooms with onions, using the phased description?

1. To start, saffron mushrooms prepared for salting should be boiled in boiling water with the addition of citric acid for 10 minutes. In this case, constantly need to remove the foam from the surface.
2. Put mushrooms with a slotted spoon in a deep bowl and add salt.
3. Stir and introduce chopped onion into thin rings, buds of cloves and dill umbrellas torn into pieces.
4. Mix well again, leave for 3 hours so that juice stands out from the mushrooms.
5. Distribute into sterilized jars, seal with your hands and pour over the resulting brine.
6. Close with plastic lids and refrigerate.
7. You can start tasting snacks in 10-15 days.

Salted mushrooms recipe: boiled mushrooms with mustard seeds

Salting boiled saffron mushrooms for the winter is an easy way to provide your family with delicious mushrooms for the whole year. For the appetizer to have an exquisite aroma and taste, mustard grains are added during processing.

• 2 kg of the main product;
• 80 g of salt;
• ½ tbsp. l mustard seeds;
• 5-8 cloves of garlic;
• 5 peas of black and allspice;
• 3 pcs. bay leaf;
• Greens parsley and dill.

A step-by-step description of the recipe will show how to salt boiled mushrooms for the winter.

1. The pre-cleaned mushrooms are washed in cold water several times.
2. Immerse in an enameled pan, fill with water and boil for 10 minutes.
3. We lay out on a kitchen towel, leave to cool and drain.
4. In a sterilized glass jar with a wide neck, spread the chopped greens of parsley and dill.
5. Sprinkle with salt and spread the fruit bodies in layers.
6. Sprinkle each layer with salt, mustard seeds, garlic slices, pepper and bay leaf.
7. Cover with a gauze napkin and put the load.
8. We take it out to the basement and leave it for 20 days so that the mushrooms are completely salted.

Do you need to boil mushrooms before freezing and how to do it?

Although freezing forest gifts at home is gaining popularity among culinary experts, many are wondering if mushrooms should be boiled before freezing? This recipe will talk about the proper freezing of boiled fruit bodies, as well as their shelf life.

• Fresh saffron mushrooms;
• Salt and citric acid;
• Bay leaf.

How to boil mushrooms for freezing, then use them for cooking other dishes?

1. Ginger after preliminary cleaning is cut into several parts.
2. Spread in a deep saucepan, injected with a little salt, 1-2 pinches of citric acid and bay leaf.
3. Stew on low heat with the lid closed for 40 minutes. Mushrooms abundantly secrete juice and stew in it.
4. Open the lid and continue to fry until the liquid has completely evaporated.
5. After that, the mushrooms are distributed on a wire rack and allowed to cool.
6. They are laid out portionwise in bags or food-grade plastic containers, so that they are enough for one-time cooking.
7. Boiled mushrooms are stored in the freezer for no more than 6 months.

Thaw should only be done as needed, since fruit bodies are not subject to repeated freezing.

What can be done with boiled saffron mushrooms: mushrooms in their own juice for the winter

For many experienced housewives, the question arises, what can be done with boiled saffron mushrooms, except pickling and pickling? Make mushrooms in your own juice and you will never regret using this recipe.

• 2 kg of the main product;
• 7 g of citric acid;
• ½ tbsp. l salts;
• 2 pcs. bay leaf;
• 5 peas of black pepper;
• 100 ml of water.

Ginger, boiled for the winter in its own juice - a delicious snack for any festive feast.

1. Put the cleaned and washed mushrooms in an enamel container and add water from the recipe.
2. Close the lid, put on a slow fire and bring the mushrooms to a boil.Mushrooms will let in a lot of liquid and will boil in their own juice.
3. Add pepper, citric acid, salt, bay leaf and mix well.
4. To simmer saffron mushrooms for 15 minutes and distribute everything in sterilized jars.
5. Cover with metal lids and put in hot water for sterilization.
6. Sterilize in boiling water for 30 minutes and roll up immediately.
7. Cover with a warm blanket, allow to cool completely and then take to the basement.

Do you need to boil saffron mushrooms before frying and how to do it?

Preserving fried mushrooms is a convenient way of harvesting for the winter. Do you need to boil mushrooms before frying and how to do it right?

• 2 kg of boiled mushrooms;
• 500 g of onion;
• 150 ml of vegetable oil;
• 2 tsp salt.

A step-by-step description will show how to properly cook mushrooms for further preservation. It must be said that each housewife carries out preliminary heat treatment of fruiting bodies at will.

1. Cut boiled mushrooms into slices and fry in oil until golden brown.
2. Cut the onion into half rings, put in a separate pan and fry in oil until soft.
3. Combine all ingredients, salt, mix and fry for 15 minutes.
4. Distribute into sterilized jars and pour oil from the pan.
5. Cover and sterilize in boiling water over low heat for 30 minutes.
6. Roll up, wrap, let cool and take to the basement for long-term storage.

Now knowing how to boil mushrooms, you can cook the most delicious and nutritious preparations for the winter.