Preparing marinade for saffron mushrooms in various ways

Redheads are considered one of the most popular fruiting bodies, because their taste is on a par with the most noble mushrooms. For many housewives, the best preparation is pickled mushrooms, cooked at home. How should the marinating process be carried out and how to prepare marinade for saffron mushrooms so that the mushroom snack turns out to be fragrant, hearty and tasty? Whichever method you choose, always clean the forest harvest before the cooking process.

• Mushrooms are cleaned of forest debris, removing from the surface the remains of foliage, needles and grass.
• Cut off the bottom of the legs and rinse with plenty of cold water. If there is no desire to wash the mushrooms, it is better to dry clean using a damp kitchen sponge or gauze.
• Next, the fruiting bodies are boiled for 15 minutes in salted water, reclined in a colander and left to drain.

Marinade, prepared for saffron mushrooms for the winter, makes fruit bodies tender, crispy and fragrant. Such a delicious mushroom snack is eaten primarily, no matter what other dishes are on the table.

We offer you to prepare several recipes for the most delicious marinades for saffron mushrooms, which will make your mushrooms unusually delicious and piquant.

Simple and quick marinade for mushrooms without spices

A simple marinade for making saffron mushrooms really matches its name. It contains only salt, sugar, vinegar, water and no other spices.

• Mushrooms - 1 kg;
• Salt - ½ tbsp. l .;
• Sugar - 2 tsp;
• Vinegar 6% - 2 tbsp. l .;
• Water - 500 ml.

In addition to simplicity, marinade for saffron milk is also quick, it won’t take you much time.

The most delicious marinade for saffron mushrooms using 9% vinegar

Mushrooms are pickled when adding any preservative, for example, vinegar. Marinade for saffron mushrooms with vinegar is a familiar and traditional recipe that is usually used by every hostess.

• Ginger - 1 kg;
• Water - 1 L;
• Salt and sugar - 2 tsp;
• Garlic - 6 cloves;
• Vinegar 9% - 8 tbsp. l .;
• Inflorescence of carnation - 2 pcs.;
• Black pepper - 10 peas.

First of all, prepare marinade for saffron mushrooms using 9% vinegar.

1. To do this, combine all the spices from the recipe in water (cut the garlic into thin slices), allow to boil and boil for 5 minutes.
2. Pour in the vinegar and let it boil for another 2 minutes.
3. Distribute pre-prepared and boiled saffron mushrooms in sterilized jars.
4. Gently pour boiling brine and close with sterilized nylon caps.
5. Cover with a warm blanket and leave to cool completely. Mushrooms are ready for use after 3-4 days.

Ginger in a vinegar marinade is very tasty and can decorate any feast.

How to make marinade for saffron milk without using vinegar

It turns out that mushrooms can be closed without the use of vinegar. The variant of marinade for saffron milk without vinegar is suitable for those who do not like a lot of acid in a dish. Instead of vinegar, it is better to use freshly squeezed lemon juice.

• Mushrooms - 2 kg;
• Lemon juice - 4 tbsp. l .;
• Vegetable oil - 1 tbsp .;
• Salt - 1.5 tbsp. l .;
• Garlic - 3 cloves;
• Water - 300 ml;
• Sugar - 3 tsp;
• Bay leaf - 2 pcs.

How to make marinade for saffron milk without using vinegar?

1. To begin with, peeled and washed mushrooms are boiled in salted water with the addition of a pinch of citric acid for 15 minutes, constantly removing foam with a slotted spoon.
2. Throw back into a colander and leave to drain from excess fluid.
3. In hot water, oil, sugar, salt are combined and allowed to boil.
4. Bay leaves, mushrooms are introduced and boiled for 20 minutes over low heat, then the bay leaves are discarded.
5. Chopped garlic and lemon juice are added, mixed and boiled for 2-3 minutes.
6. Immediately distribute in sterilized jars, add marinade to the top and roll up.
7. Turn over, cover from above with an old blanket and leave to cool completely.
8. They are taken out to the basement and stored at a temperature not exceeding + 10 ° C so that the mushrooms do not become acidic.

Recipe marinade for saffron milk cap with rosemary per 1 liter of water (with video)

The recipe for saffron marinade per 1 liter of water with the addition of sprigs of rosemary will give the fruit bodies a special aroma and delicate taste.

• Redheads - 2 kg;
• Water - 1 L;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l
• Rosemary - 2 branches;
• Vinegar 6% - 80 ml;
• Black pepper - 10 peas.

1. Pour pre-cleaned and washed saffron mushrooms with water and boil for 20 minutes, constantly removing dirty foam from the surface.
2. Introduce sugar, salt, peppercorns, rosemary and pour vinegar.
3. We boil everything together for another 15 minutes and lay the mushrooms in sterilized jars, having previously pulled rosemary branches from the marinade.
4. We roll up the lids, which should also be sterilized.
5. We insulate on top with something warm, and after cooling we take out the cans into a dark and cool basement.

We suggest watching a video of making marinade for saffron milk cap.

Pickled marinade marinade with citric acid

Marinade for saffron mushrooms with citric acid is very tasty. Mushrooms become soft and soft in taste.

• Redheads - 2 kg;
• Citric acid - ½ tsp;
• Clove and bay leaf - 2 pcs.;
• Water - 700 ml;
• Sugar - 1 tbsp. l .;
• Salt - 1.5 tbsp. l .;
• Allspice and black peas - 5 pcs.

1. Pre-cleaned saffron mushrooms are boiled for 10 minutes, drained through a colander and allowed to cool slightly.

Marinade for marinating mushrooms is prepared in several stages.

2. Pour salt and sugar into the hot water specified in the recipe, mix to dissolve the crystals.
3. Allow to boil and introduce spices and spices except citric acid.
4. Add boiled mushrooms to the marinade and simmer for 20 minutes.
5. Pour citric acid, mix, turn off the stove and let stand for 5-7 minutes.
6. In the sterilized jars with a capacity of 0.5 or 0.7 l, distribute the mushrooms, squeeze with a spoon to let the air out.
7. Top up with marinade, close with tight nylon caps and allow to cool.
8. After cooling, store, as expected, only in a cool and dark place.

How to cook cold marinade for mushrooms mushrooms for the winter

How to cook marinade for saffron mushrooms for the winter, cold pickled? We offer an interesting version of the workpiece, which is filled with cold marinade, but the end result is to lick your fingers.

• Redheads - 3 kg;
• Vegetable oil;
• Salt and sugar - 1.5 tbsp each. l .;
• Vinegar 9% - 100 ml;
• Cloves and allspice - 5 pcs.;
• Water - 1 L

1. After preliminary cleaning, rinse the mushrooms and add the water specified in the recipe.
2. Allow to boil and add salt, sugar, cloves and allspice.
3. Boil for 10 minutes, pour in 100 ml of vegetable oil, boil for another 10 minutes.
4. Pour in vinegar, simmer for 5-7 minutes and turn off the stove.
5. Leave the mushrooms in the marinade until completely cooled.
6. Mushrooms pick with a slotted spoon and put in jars, crushing with a spoon to release air.
7. Pour cold marinade for saffron milk into cans and close with tight nylon caps.
8. Can be stored in a refrigerator or stored in a dark basement.

Hot marinated horseradish marinade

We offer marinade recipe for saffron milk mushrooms prepared for the winter by hot salting. The resulting appetizer is very tasty, fragrant and crispy.

• Redheads - 3 kg;
• Salt - 3 tbsp. l .;
• Clove - 5 pcs.;
• Bay leaf - 3 pcs.;
• Water - 1.5 L;
• Horseradish leaves.

1. After pre-treatment, the mushrooms are boiled for 5 minutes in boiling water.
2. Spread in sterilized glass jars, on the bottom of which are laid clean leaves of horseradish.
3. We begin to prepare the marinade: in water from the recipe, salt, bay leaf and clove are combined.
4. Boil for 5-7 minutes over low heat and filter.
5. Hot marinade for saffron mushrooms is poured into boiled mushrooms and closed with nylon covers.
6. After complete cooling, they are taken out into a dark and cool basement. After 10-15 days, the mushrooms can be washed, seasoned with oil, chopped onions in half rings and serve.

Marinade for saffron mushrooms with sugar and mustard seeds

When marinating mushrooms, most of their specific taste is destroyed by acetic acid. To minimize the loss of taste of mushrooms, you can add a little more sugar during cooking than indicated in the recipe.

• Redheads - 2 kg;
• Sugar - 2 tbsp. l .;
• Salt - 1 tbsp. l .;
• Acetic acid 70% - 1 tbsp. l .;
• Water - 1 L;
• Bay leaf - 3 pcs.;
• Allspice - 10 pcs.;
• Mustard seeds - ½ tsp.

Marinade for saffron mushrooms with sugar will make the appetizer more tender and soft, although the crispy properties in the mushrooms will remain.

1. Cooked and washed mushrooms in boiling water for 10 minutes.
2. We drain the water, and put the mushrooms in a colander to drain.
3. Pour water from the recipe, let the mushrooms boil, add sugar and salt.
4. Stir, let boil for 10 minutes and pour in acetic acid.
5. Boil for 5 minutes and immediately distribute in sterilized jars, sprinkling mushrooms with mustard seeds, bay leaves and allspice.
6. Pour marinade, put the jars in hot water and sterilize for 15 minutes.
7. We roll up the covers, insulate with a blanket on top and leave to cool.

Marinade with garlic for boiled saffron mushrooms in 1.5 liters of water

All edible mushrooms are suitable for marinating, but boiled saffron mushrooms are especially tasty. Marinade for boiled saffron mushrooms involves processing mushrooms during boiling with acetic or citric acid. The recipe for pickling fruit bodies will be able to provide you and your household with a satisfying and tasty snack for a long period of time.

• Redheads - 3 kg;
• Salt - 2 tbsp. l .;
• Sugar - 1.5 tsp;
• Vinegar 9% - 5 tbsp. l .;
• Garlic - 10-12 cloves.

For this recipe, marinade for mushrooms is prepared in 1.5 liters of water.

1. After preliminary cleaning, rinse the mushrooms, add water and boil for 5 minutes, removing the foam from the surface.
2. Drain and fill in the new water specified in the recipe, let it boil.
3. Introduce all spices and spices except for garlic.
4. Boil in the marinade for 20 minutes and distribute the mushrooms in jars, pouring chopped garlic cloves.
5. Pour with hot marinade, close with tight lids and warm until completely cooled.
6. Take to the basement or store in the refrigerator.

Caraway marinade for salted saffron mushrooms

A delicious marinade for salting saffron mushrooms is prepared very simply. The refined taste and aroma of fruit bodies will be perfectly preserved during the salting process.

• Redheads - 3 kg;
• Salt - 3 tbsp. l .;
• Water - 2 L;
• Allspice and black pepper - 8 pcs.;
• Caraway seeds - ½ tsp.

1. Peel the mushrooms, rinse and put in a colander to drain.
2. Distribute in a glass or enameled container in layers, pouring with salt.

Marinade for salted saffron mushrooms is prepared as follows:

3. Boil water, add allspice and black pepper, as well as caraway seeds, boil for 5 minutes.
4. Strain through gauze or a metal sieve, allow to cool and pour into the mushrooms.
5. Put an inverted plate upstairs, cover with a gauze napkin and press down so that the liquid completely covers the mushrooms.

After 20 days, the fruiting bodies are ready for use.

Wine vinegar marinade

In this recipe for marinade for saffron mushrooms, wine vinegar is used, which gives the appetizer an unusual aroma. All spices in this embodiment reveal the mushroom taste to the fullest.

• Redheads - 3 kg;
• Wine vinegar - 200 ml;
• Water - 200 ml;
• Carrots and onions - 2 pcs.;
• Black pepper - 10 peas;
• Salt - 2 tbsp. l .;
• Sugar - 1.5 tbsp. l .;
• Carnation - 4 pcs.

Preparation of marinade for canning saffron mushrooms is done in several stages.

1. Peel the vegetables, chop them into cubes and combine with water and vinegar, boil for 7-10 minutes.
2. Mushrooms are boiled separately in boiling water for 10 minutes, reclined in a colander, and after complete drainage are combined with vegetables.
3. The remaining spices with spices are introduced and the whole mass is boiled in the marinade for 15 minutes.
4. Using a slotted spoon, spread the mushrooms and vegetables in sterilized jars.
5. The marinade is simmered for 2 minutes and poured into jars.
6. Close tight caps and insulate with an old coat.
7. Once the mushrooms have completely cooled, take them to a cool basement. The product is ready for use in 10-15 days. It can be used as an independent snack or as a side dish for meat and potatoes.