Recipes for pickled saffron mushrooms prepared without sterilization

Ginger, as you know, one of the most delicious and beloved fruiting bodies in mushroom pickers. For a long time, these mushrooms have been called "royal", since they are akin to boletus in terms of taste and nutrient content.

From mushrooms you can cook amazing pickled appetizers, which have always been considered popular not only for the festive feast. There is no such person who would be indifferent to crispy and tasty pickled mushrooms.

Especially popular experienced housewives call recipes for pickled saffron mushrooms without sterilization. Although there are two ways to pickle mushrooms: cold and hot, in this article we will focus only on hot.

Marinated saffron mushrooms, prepared without sterilization, are as tasty and aromatic as the sterilized ones. Such a workpiece can be used as an independent dish, and can serve as a side dish for boiled potatoes, fried meat or baked fish.

Handling saffron mushrooms before pickling

However, mushrooms must undergo pre-treatment before pickling.

• Sort fruit bodies, discarding spoiled and rotten, cut off the tips of the legs.
• Remove forest debris from the surface of the hats and plates: the remains of grass blades, needles and foliage.
• Pour with cold water and mix the whole mass with your hands for 2-3 minutes.
• Put in a colander, let it drain a little, and then proceed to further processes: boiling and pickling.

The recipe for saffron marinated mushrooms without sterilization with the addition of vinegar

This recipe for pickled saffron mushrooms without sterilization with the addition of vinegar has an incomparable aroma and taste.

Everyone who tries the appetizer notes that the mushrooms are not only tasty and beautiful, but also crispy.

• 2 kg of the main product;
• 70 ml of vinegar 9%;
• 2 pcs. bay leaf;
• 8 peas of black and allspice;
• 700 ml of water;
• 1.5 tbsp. l salts;
• Vegetable oil;
• 1 tbsp. l Sahara;
• 3 buds of cloves.

How to pickle saffron mushrooms without sterilization for the winter with citric acid

For pickled mushrooms for winter without sterilization, the use of some preservative is necessary. In this case, it is better to use not vinegar, but citric acid. This ingredient will make the appetizer more delicate and softer.

• 2 kg of the main product;
• 4 tsp Sahara;
• 1.5 tbsp. lsalts;
• 5 cloves of garlic;
• 3 pcs. bay leaf;
• 6 peas of black and allspice;
• ½ tsp citric acid;
• 1.5 liters of water.

How to pickle mushrooms without sterilization for the winter with citric acid, the following description of the recipe will tell.

1. First, a marinade is prepared: in the water combine all the spices and spices, except citric acid.
2. Allow to boil and simmer for 5 minutes.
3. Introduce peeled and washed mushrooms into boiling marinade, mix.
4. Press on top of the inverted lid, a smaller pan, allow the mushrooms to boil for 20-25 minutes.
5. Remove the lid, pour citric acid into the marinade and allow the mass to boil over low heat for 10 minutes.
6. Distribute the mushrooms in sterilized jars, pour the marinade to the top and roll up.
7. Turn the lids down and insulate with a blanket on top.
8. Leave to cool and then bring to a cool place where the temperature does not exceed + 12 ° C.

The recipe for saffron mushrooms with ketchup, pickled for the winter without sterilization

The recipe for saffron marinated mushrooms for the winter without sterilization with the addition of ketchup is a completely simple process. If you prefer spicy appetizer, then it’s better to take the “chili” ketchup.

• 2 kg of pre-boiled mushrooms;
• 700 g of carrots and onions;
• 400 g of chili ketchup;
• Salt and ground black pepper to taste.

How to pickle mushrooms yourself without sterilization for the winter, a step-by-step description of the recipe will help.

1. Boiled mushrooms are placed in an enameled pan and carrots grated on a Korean grater and chopped onions are added.
2. Mix with ketchup, salt and pepper, if necessary.
3. Boil over low heat for 30 minutes with constant stirring.
4. Distribute into sterilized jars and roll up the lids.
5. Warm from above, allow to cool completely and take out storage in the cellar. It is worth noting that such an appetizer can be tasted immediately after cooling, or can be left to decorate the festive table.