Crispy mushrooms: recipes for pickling and pickling mushrooms

Canned crispy saffron mushrooms occupy a very important place on the festive and everyday table of any Russian family. Almost all the housewives love to salt and pickle these mushrooms in order to delight friends and relatives with an appetizing snack. However, not everyone correctly follows the technique itself and the sequence of processes during cooking, so the finished dish does not turn out so crispy and aromatic. One of the main principles of a quality snack is the thorough preparation of fruiting bodies. So, before processing fruit bodies bought or brought from the forest at home, they must be sorted, cleaned and washed. It is best to rinse mushrooms in ice water with the addition of vinegar, this will help them maintain an elastic consistency.

This article presents 7 popular, but at the same time simple recipes for crispy saffron mushrooms, prepared by pickling and pickling.

How to salt mushrooms in a cold way to crunch

Salted saffron mushrooms turn out crispy if you add fresh leaves of currant, cherry, horseradish, grape or oak to the container for pickling. At the same time, these fruiting bodies do not need a lot of spices, sometimes just salt is enough. By the way, if you go too far with spices, then salted saffron mushrooms can darken.

• Redheads - 6 kg;
• Salt - 1 tbsp. (250 g);
• Currant leaves - 20 pcs.;
• Black pepper grains - 60 pcs.

To make mushrooms crunchy, you need to know how to salt them properly. This recipe uses the method of cold salting, which does not require preliminary heat treatment of fruiting bodies.

1. Peel the mushrooms from the ground and other debris, cut off the hardened parts of the legs and rinse in water. It is recommended to take small and medium-sized mushrooms for salting, the hat diameter of which does not exceed 6-8 cm. However, if the crop consists mainly of large specimens, then they need to be cut into several parts after cleaning.
2. Leave the mushrooms to drain from excess fluid, and meanwhile scald fresh leaves with boiling water, and then dry.
3. Put a “pillow” of ½ part of the leaves in the prepared container at the bottom.
4. Top with about 1 tbsp. l salt and 10 peas of black pepper.
5. Divide all mushrooms into 6 parts and lay out one of them on the “pillow”. At the same time, when laying, the mushroom legs should look up, and the caps - down.
6. Repeat the procedure for laying fruiting bodies and spices in layers.
7. Cover on top with the second half of currant leaves and cover.
8. Install oppression and take it to a cool place.
9. After 3-4 days, check the mushrooms for the presence of brine. If they are not completely immersed in it, add cold boiled water.
10. After one and a half to two weeks, you can check the appetite for readiness.

How to cook crispy saffron mushrooms hot

With hot salting, the preparedness of mushrooms is checked after 5-7 days, since the main product is boiled in advance. This method of processing is the most popular, as it retains an attractive color for fruit bodies. Thanks to the proposed recipe, salted saffron mushrooms also turn out to be crispy and very tasty.

• Redheads - 5 kg;
• Salt - 180-200 g;
• Bay leaf - 7-10 pcs.;
• Fresh dill - 1 bunch;
• Black pepper (grains) - 25-30 pcs.;
• Water - 2 tbsp .;
• Horseradish leaves.

How to cook crispy mushrooms for the winter using hot salting?

Crispy mushrooms recipe in jars under nylon covers

The following recipe for crispy saffron mushrooms is salted immediately in jars. In this case, it is better to take containers of a small volume - 0.5 and 1 liter. Even the first discovery of preservation violates its environment, as a result of which the oxidation process begins to go faster, and mushrooms can turn black.

• The main product is 3 kg;
• Salt - 120 g;
• Garlic - 3 cloves;
• Oak leaves.

How to cook crispy mushrooms, pickling them in jars?

1. Clean fruit bodies from dirt and rinse in water.
2. Scale oak leaves with boiling water and dry in the sun.
3. In a separate container, combine mushrooms, salt and garlic, sliced ​​from excess liquid, sliced.
4. Mix everything with your hands and put it under oppression for several hours.
5. Put oak leaves on the bottom of sterilized cans.
6. Fill them with mushrooms and pour the resulting brine.
7. If there is not enough brine, then you need to add cold salted water to the jar so that it completely covers the mushrooms.
8. Close with nylon covers, take to the basement or refrigerate.

How to salt crispy mushrooms with horseradish

This recipe for a savory snack will certainly appeal to all your homemade ones. The essential oils contained in the leaves and horseradish root will make the mushrooms resilient and crispy.

• Redheads - 5 kg;
• Salt - 200 g;
• Horseradish root - 50-70 g;
• Horseradish leaves;
• Black pepper (peas) - 50 pcs.

How to salt mushrooms so that crunchy flesh will conquer even avid gourmets?

1. The horseradish leaves are thoroughly washed and dried, and the root is rubbed on a fine grater.
2. After cleaning, blanch the mushrooms in boiling water for a couple of minutes, let drain.
3. We tear the leaves of horseradish into pieces and put them on the bottom of the prepared container.
4. On top we distribute the fruiting bodies in layers, each of which is sprinkled with salt, horseradish root and pepper.
5. We cover the workpiece with clean gauze, as well as the lid on which we put the load.
6. We take out the container for further salting in a cool place.

How to pick mushrooms: a classic recipe for crispy pickled mushrooms

Pickled crispy saffron mushrooms is another classic appetizer that can beautify any festivity. Cooking it is simple enough even for a novice hostess.

• Mushrooms - 2 kg;
• Salt - 1 tbsp. l (without slide);
• Sugar - 1 tbsp. l (with a slide);
• Vinegar (9%) - 60 ml;
• Ground black pepper - ½ tsp;
• Water - 700 ml;
• Bay leaf - 3 pcs.

As already mentioned, pickled crunchy mushrooms are easy to pickle, just follow the step-by-step description.

1. After thorough cleaning, add the mushrooms to water and boil for 10 minutes, removing the foam.
2. Add all the spices except the vinegar and boil for another 3 minutes.
3. Gently pour vinegar, and after 3 minutes turn off the fire.
4. Fill sterilized jars with mushrooms and hot marinade.
5. Roll up and let cool, and then take to the basement.

Pickled Crispy Mushrooms with Garlic

This recipe for crispy saffron mushrooms pickled for the winter is sure to appeal to all the housewives. It is easy to perform and very tasty to eat.

• Redheads - 1.5 kg;
• Sugar - 3 tsp;
• Salt - 2 tsp;
• Garlic - 8 cloves or to taste;
• Clove - 2 pcs.;
• Water - 1 tbsp .;
• Black pepper - 10 peas;
• Vinegar 9% - 5-6 tbsp. l .;
• Vegetable oil - 7 tbsp. l

How to pickle crunchy mushrooms so that only their appearance in the finished snack would cause appetite?

1. In a non-metallic container, boil the fruiting bodies for 5 minutes and transfer to a pan with marinade.
2. Marinade: mix vinegar with oil and water, add salt, sugar, chopped garlic, cloves and pepper.
3. Stir until the crystals of salt and sugar are dissolved.
4. Boil the mushrooms in the marinade for 5 minutes, then turn off the heat and distribute the appetizer along with the marinade over sterilized jars.
5. We close it with tight nylon covers and after complete cooling we take it out to the basement.

The very next day, a snack can be safely served.

Crispy mushrooms marinated with cinnamon

The recipe for crispy saffron mushrooms, pickled for the winter with the addition of cinnamon sticks, will be appreciated not only by gourmets, but also by all lovers of original snacks.

• The main product is 2 kg;
• Salt and sugar - 1 tbsp. l .;
• Cinnamon stick - 1 pc.;
• Water - 2 tbsp .;
• Black pepper - 15 peas;
• Vinegar 6% - 150 ml.

Crispy mushrooms are harvested for the winter according to the following description:

1. All ingredients except mushrooms are combined in water and boiled for 5 minutes.
2. Then filter the marinade and return it to the stove, dip the peeled and washed mushrooms there.
3. Boil for 5-7 minutes, and then distribute the snack in sterilized jars.
4. Close the lids and take out after cooling in a cool place.