Marinating saffron mushrooms for the winter in various ways

Mushrooms are considered to be magnificent gifts of the autumn forest; they have amazing taste and aroma. They can be saved for the winter in various ways: freeze, pickle, salt, fry, ferment and dry. One of the best options for canning saffron mushrooms is pickling.

The recipes for marinating saffron mushrooms for the winter are quite diverse and can decorate not only a festive feast, but also enrich everyday family lunch or dinner with vitamins. Spices and spices added to the mushroom marinade give the finished appetizer a unique aroma and piquant taste.

Below are a few recipes showing how, at home, pickle mushrooms for the winter. Universal and simple options for mouth-watering snacks even a beginner can cook.

How to peel mushrooms before pickling mushrooms at home?

First of all, it is worth noting that even the simplest recipe for pickling saffron mushrooms requires proper initial processing before cooking. How to peel the mushrooms so that the final result is a tasty and high-quality dish?

• Mushrooms sorted, discarded broken, damaged and rotten.
• Cut off the tips of the legs, rinse well in a large amount of cold water and lay them on wire racks to drain.
• Further processes will depend on which pickling option has been selected - cold or hot. In the hot method, mushrooms are boiled directly in the marinade, and in the cold, separately from it, in plain water. Then boiled fruit bodies are poured with hot marinade.

The easiest way to pickle saffron mushrooms for the winter: a phased recipe

A simple way to pickle saffron mushrooms for the winter is absolutely not a troublesome process for preserving your favorite mushrooms. Even culinary specialists who have absolutely no experience in such matters can cope with it. 5 days after the start of pickling, mushrooms can already be tasted. However, it must be taken into account that only following the proposed recipe and technology will help to prepare a delicious snack.

• 2 kg of mushrooms;
• 4 tbsp. water;
• 5 tbsp. l acetic acid 30%;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 3 pcs. bay leaf;
• 5 peas of black and allspice.

A simple recipe for marinating saffron mushrooms for the winter is described in stages:

Cooking mushrooms with onions for the winter in jars: a recipe for pickling mushrooms

Traditionally, glass containers are used for pickling mushrooms, which are great for storage in apartment conditions. How to pickle mushrooms in banks on their own so that they do not deteriorate and do not ferment?

• 2 kg of mushrooms;
• 1.5 tbsp. l salts;
• ½ tbsp. l Sahara;
• 10 peas of black pepper;
• 5 pieces. bay leaf;
• 50 ml of vinegar 9%;
• 500 ml of water;
• 2 pcs. onions.

Marinating saffron mushrooms in winter in glass jars requires a special approach, since both the containers and the lids must be sterilized.

1. Peeled and washed mushrooms are poured with cold water, add peeled whole onions and bring to a boil.
2. Boil for 20 minutes and take out in a colander, throwing the onion.
3. The mushrooms are allowed to drain and transferred to a pan, where the water from the recipe is already boiling.
4. Boil for 5 minutes and introduce all the spices and spices except vinegar.
5. Pour vinegar and boil another 3-5 minutes.
6. Distribute into cans, pour marinade and roll up.
7. Turn upside down, cover with a blanket and leave to cool.
8. They are taken out to a dark, cool basement and stored at a temperature not exceeding + 10 ° С. You can start tasting such mushrooms in just a few days.

Hot marinated saffron mushrooms for winter: a step-by-step recipe

Cooking saffron mushrooms for the winter by hot pickling will make an amazingly delicious snack for the festive table and soulful gatherings with friends. Mushrooms are tasty, crunchy, juicy and fragrant.

• 3 kg of mushrooms;
• 1 liter of water;
• 2 tbsp. l salts;
• 1.5 tbsp. l Sahara;
• 10 peas of black and allspice;
• 5 pieces. bay leaf;
• 7 cloves of garlic;
• 4 cloves;
• 100 ml of vinegar 9%.

The recipe for saffron mushrooms prepared for the winter by hot pickling is offered with a step-by-step description.

1. After cleansing, the mushrooms are quickly washed in plenty of water.
2. Spread in a colander in small portions and blanch in boiling water for 2-3 minutes.
3. Spread on a sieve to drain, and pour water from the recipe, which is allowed to boil, into the pan.
4. Mushrooms are introduced, cloves, pepper, bay leaf, salt and sugar are added.
5. Cook for 15 minutes, add chopped garlic, pour vinegar.
6. Boil the mushrooms for another 5 minutes and lay in sterilized jars.
7. Filter the marinade, let it boil and pour it into jars.
8. They close tight nylon covers, and after cooling they take them out to the basement. After 3 days, the appetizer can be put on the table and tasted.

Marinated mushrooms mushrooms with 6% vinegar

Marinating saffron mushrooms with vinegar of 6% acidity makes the appetizer crispy, so any festive feast is never complete without such a treat.

• 2 kg of mushrooms;
• 800 ml of water;
• 2 tsp Sahara;
• 3 tsp salts;
• 3 pcs. bay leaf;
• 100 ml of vinegar 6%;
• 6 peas of black, red and white peppers.

Marinating mushrooms mushrooms is carried out at home as follows:

1. We combine all the ingredients from the recipe, except for mushrooms and vinegar.
2. Boil in an enameled saucepan over low heat for 15 minutes.
3. Pour the vinegar and immediately lay the peeled and washed mushrooms.
4. Cook for 15 minutes, distribute in sterilized jars and cover with lids.
5. We put in hot water and sterilize for 20 minutes.
6. Roll up, turn upside down and insulate with an old plaid.
7. Allow to cool completely and remove the room corresponding to the storage conditions of the mushroom preservation.

Harvesting saffron mushrooms for the winter cold pickling

Harvesting saffron mushrooms in a cold pickling method involves filling a can of marinade with pre-boiled fruit bodies. This option makes mushrooms more attractive, because the marinade is transparent and fragrant.

• 2 kg of mushrooms;
• 1 tbsp. l salts;
• ½ tbsp. l Sahara;
• 800 ml of water;
• 4 cloves of garlic;
• 2 branches of dill;
• 50 ml of vinegar 9%.

Cold marinating saffron mushrooms is a simple process, but you should follow the step by step instructions.

1. Prepared mushrooms are subjected to a 10-minute heat treatment.
2. Meanwhile, a marinade is prepared from all the ingredients on the list, boiled for 5-7 minutes.
3. Mushrooms are laid out in sterilized jars and poured with strained boiling marinade.
4. Allow to cool completely and put in a pan with a little warm water.
5. Cover with lids and sterilize 30 minutes after boiling.
6. Roll up, cover with a blanket and leave to cool like that.
7. They are taken out to the basement or put in storage in the refrigerator.

Marinating mushrooms mushrooms without sterilization: recipe with photo

Marinating saffron mushrooms without sterilization is a fairly common way of harvesting mushrooms. However, it should be remembered that it allows you to save the snack for no more than 4-6 months.

• 1 kg of mushrooms;
• 200 ml of water;
• 3 tsp salts;
• 2 tsp Sahara;
• 5 tbsp. l vegetable oil;
• 4 cloves of garlic;
• 3 pcs. bay leaf;
• 5 peas of black and allspice;
• 1 tsp vinegar essence 70%.

We offer a step-by-step recipe with a photo showing how to pick mushrooms for the winter without sterilization.

Raw mushrooms marinade recipe without cooking

Marinovy ​​saffron milk cap without cooking involves preservation of fruiting bodies in raw form. This is a very interesting option that requires careful adherence to cooking techniques.

• 2 kg of mushrooms;
• 1.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 80 ml of vinegar 9%;
• 1 liter of water;
• 4 things. bay leaf;
• 1 tsp ground black pepper;
• 1 tsp Paprika
• 3 cloves of garlic.

Marin mushrooms should be marinated according to a step by step recipe.

1. In an enameled container, combine all the ingredients specified in the recipe, except for mushrooms, and boil for 5 minutes.
2. Spread the peeled and soaked saffron mushrooms in sterilized jars and pour the filtered marinade.
3. Cover and put on for further sterilization. 0.5 liter cans with a preform are sterilized for 30 minutes, and 1 liter for 40 minutes.
4. Roll up covers, turn over and cover with a blanket on top.
5. Leave to cool completely, and then place in a cool and dark room.

Marinated saffron mushrooms with citric acid

For your household, who love the natural taste of forest mushrooms, we offer a recipe for pickling saffron mushrooms at home for the winter with citric acid. In this embodiment, it is enough to put only bay leaf and garlic in the marinade.

• 2 kg of mushrooms;
• 500 ml of water;
• 1.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• ½ tsp citric acid;
• 3 cloves of garlic;
• 2 pcs. bay leaf.

How to pickle saffron mushrooms for the winter with citric acid, step-by-step instructions will tell.

1. Boil the peeled mushrooms in salted water for 20 minutes and put in a colander.
2. Prepare the marinade: in water combine all the spices and spices except citric acid, boil for 5 minutes.
3. Introduce the mushrooms, simmer for 10 minutes and add citric acid.
4. Boil for another 5 minutes and distribute the whole mass into sterilized jars by pulling the bay leaf from the marinade.
5. Close with tight nylon covers, top with a blanket and leave to cool completely.
6. Cooled banks should be transferred to a cool room or left on one of the shelves of the refrigerator.

Homemade marinated saffron mushrooms recipe at home

For lovers of savory mushroom snacks we suggest using a recipe for pickling saffron milk in a hot way with the addition of garlic.

• 2 kg of mushrooms;
• 10-15 cloves of garlic;
• 1 tbsp. l Sahara;
• 2 tbsp. l salt (without top);
• 3 peas of black and allspice;
• 5 tbsp. l vinegar 9%;
• 500 ml of water.

Marinating mushrooms mushrooms for the winter is carried out in banks, according to a step-by-step description. In this case, it is better to use screw caps to avoid the development of botulism bacteria inside the tank.

1. After cleansing, rinse the mushrooms well and put in a salted water for 10 minutes.
2. Drain the water, rinse the mushrooms and fill with other water, the volume of which is indicated in the recipe.
3. Allow to boil and introduce all spices and spices, except for vinegar and garlic.
4. Boil the mushrooms in the marinade for 10 minutes and add the chopped garlic, sliced ​​with slices, and pour the vinegar.
5. Boil for 5 minutes and immediately distribute the mushrooms in sterilized jars.
6. Squeeze a little spoon and pour hot marinade.
7. Screw on the covers, cover with a blanket and leave in this position for 24 hours.
8. Move to a dark basement and store at a temperature not exceeding + 10 ° С.

How to pickle mushrooms with caraway seeds

The recipe for pickling mushrooms mushrooms for the winter with the addition of caraway seeds can be prepared in a cold way. However, do not overdo it with this spice so as not to “kill” the taste and aroma of the main product.

• 1 kg of mushrooms;
• ½ tsp caraway seeds;
• By ½ tbsp. l salt and sugar;
• 30 ml of vinegar 9%;
• 300 ml of water;
• 3 peas of black and allspice.

1. Rinse the peeled mushrooms and boil in salted water with citric acid for 10 minutes.
2. Discard in a colander, rinse with hot water and allow to drain.
3. Cook separately the marinade and simmer for 10 minutes.
4. Distribute the mushrooms in jars, pour the marinade and sterilize for 15 minutes in hot water.
5. Close with nylon covers and wrap the blanket until it cools completely, and then take it out to the basement.

Cooking pickled mushrooms with coriander

This recipe for making saffron mushrooms by pickling will make the appetizer piquant, as coriander seeds are added to it. Such mushrooms can be used as an additional ingredient in any salad.

• 2 kg of mushrooms;
• 1.5 tbsp. l salts;
• 1 liter of water;
• 1 tbsp. l Sahara;
• 1 tsp coriander seeds;
• 70 ml of vinegar;
• 4 cloves of garlic.

1. Pre-cleaned mushrooms pour water, let it boil and keep salt and sugar.
2. Again, allow to boil and boil over medium heat for 10 minutes.
3. Add coriander seeds, vinegar and sliced ​​garlic.
4. Continue boiling, but already in the marinade, for 7-10 minutes, and then immediately distribute in sterilized jars.
5. Top up with marinade and close with tight lids.
6. Mushrooms so marinated in this way can not be covered with a blanket, but simply left in the room until completely cooled.

Marinating saffron mushrooms for the winter with mustard at home: recipe with video

The recipe for pickling saffron mushrooms at home with mustard seeds is one of the most popular. Mushrooms in such a marinade will be a great addition to vegetable stew or soup.

• 2 kg of mushrooms;
• 1 dec. l mustard seeds;
• 5-7 Art. l vegetable oil;
• 4 things. bay leaf;
• 1.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 500 ml of water;
• 5 peas of allspice and white peppers;
• 2 tbsp. l vinegar 9%;
• 4 cloves of garlic.

We offer you to watch a video of marinating saffron mushrooms for the winter with mustard:

The number of spices can be adjusted depending on the taste preferences of each hostess.

1. The peeled and washed mushrooms are distributed in layers in an enamel pan and poured with water so that it covers the fruiting bodies.
2. Boil mushrooms for 10 minutes, then immediately drain the water and put in a colander.
3. Prepare the marinade: pour water, oil, as well as all the spices into the container.
4. Boil over low heat for 10 minutes and immediately pour into sterilized jars, where mushrooms are already laid out.
5. Close with nylon covers, and after cooling, take out to a cool room.

How to pickle mushrooms with cloves: recipe with photo

A distinctive feature of this recipe for pickling saffron mushrooms for the winter is that the mushrooms are juicy and soft, with pleasant notes of spicy cloves.

• 2 kg of mushrooms;
• 2 tbsp. l salts;
• 800 ml of water;
• 1 tbsp. l Sahara;
• 2 dess. l acetic acid 30%;
• 4 things. cloves;
• 3 cloves of garlic;
• 2 pcs. bay leaf;
• 2 dill umbrellas.

Along with a recipe for pickling mushrooms, a photo and a step-by-step description are also offered.

1. We wash the mushrooms cleaned from contamination and spread them in an enameled container.
2. Fill with water and introduce all the ingredients from the recipe, including cloves.
3. Cook over low heat for 15 minutes with the lid closed, while not stirring the contents with a slotted spoon or spoon, but just shaking.
4. Remove from heat and let cool slightly.
5. We put the mushrooms in jars, filling in 2/3 of the part, and fill the rest of the space with the marinade, but without dill umbrellas.
6. We roll up the cans with lids, cover with a blanket and leave to cool.

Recipe for saffron saffron marinated mushrooms for winter

The recipe for pickling saffron mushrooms at home in a spicy marinade is an excellent option for preserving your favorite mushrooms for the winter. Ginger are refined, with spicy taste notes.

• 2 kg of mushrooms;
• 1 liter of water;
• 2 tbsp. l salt (without top);
• 1.5 tbsp. l Sahara;
• 12 peas of black pepper;
• 8 clove inflorescences;
• Bay leaf (1 pc. For each jar);
• 2 tbsp. l vinegar essence 70%;
• 10 cloves of garlic;
• 1/3 of the chili pepper, cut into small pieces;
• A sprig of tarragon;
• Leaves of black currant and cherry.

The recipe for pickling saffron mushrooms for the winter is carried out in banks, so that in winter, by opening one of them, to please your loved ones and guests with a delicious snack.

1. Soaked mushrooms soaked in cold water for 30 minutes and rinse immediately.
2. Large specimens are cut into pieces, small ones are left intact.
3. Boil the mushrooms 2 times for 5 minutes in separate waters and then rinse.
4. In water, mix salt, sugar, peppercorns, cloves and bay leaf.
5. We spread the mushrooms in the marinade and boil for 20 minutes.
6. Turn off the stove and carefully pour in the vinegar essence.
7. In sterilized jars, we lay out the leaves of currant and cherry, as well as add tarragon, chili pepper and chopped garlic.
8. Fill with hot marinade and cover with metal lids.
9. We put in a pan with hot water, on the bottom of which we put a small kitchen towel.
10. We sterilize jars with a capacity of 0.5 l for 15 minutes, immediately roll up and turn upside down.
11. Wrap in a warm blanket and leave to cool completely.
12. Banks can be stored in a dark pantry or on a glazed balcony for no more than 6-7 months.