Quick salting saffron mushrooms for the winter: popular recipes
Ginger mushrooms for most mushroom pickers occupy one of the top lines in the category of "favorite mushrooms." For its appearance, taste and useful properties, this type of fruiting bodies is considered a delicacy that is cooked even in expensive restaurants.
As for the recipes for quick salting of mushrooms for the winter, then at home they are used very often. However, before processing, the mushrooms must be cleaned of dirt, remove the lower parts of the legs and rinse in cold water. It should be noted that only young and strong specimens should be selected for salting. This article presents the four most popular methods that allow you to easily and quickly pickle mushrooms.
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Dry way to delicious salted saffron mushrooms: a quick recipe
The dry method of quick salting saffron mushrooms allows them to subsequently fry, stew, marinate and even cook the first dishes.
- 5 kg of mushrooms;
- 200 g of salt;
- 5 cloves of garlic;
- 2 tbsp. l dried dill;
- Grape leaves;
- 5 bay leaves;
- 20 peas of black and allspice.
A step-by-step recipe will show how quickly and tasty you can salted mushrooms.
In this case, the mushrooms do not come in contact with water, but are only thoroughly cleaned with a damp kitchen sponge or a toothbrush.
After dry cleaning, the mushrooms are distributed in layers in a salting dish, each of which is sprinkled with salt, chopped garlic, pepper, bay leaf and dried dill.
From above, the workpiece is covered with clean grape leaves and again sprinkled with salt.
A small load is placed and transferred to a cool place for 5 days so that the mushrooms let the juice go. The saffron mushrooms settled under the press should be completely immersed in the brine. If this does not happen, cold boiled water is added to the workpiece, replenishing the desired liquid level.
Snack readiness is checked after about 15 days.
Fast salted saffron mushrooms with cloves
Quick salting of saffron mushrooms by the proposed method involves the preliminary boiling of fruiting bodies. Thanks to this simple recipe, the appetizer can be put on the table in 5-7 days.
- 4 kg of mushrooms;
- 150 g of salt;
- 20-30 peas of black pepper;
- Blackcurrant leaves (pour over boiling water);
- 6 inflorescences of cloves and bay leaves;
A step-by-step recipe will show how to quickly salted mushrooms at home?
- Mushrooms peeled from dirt and adhering leaves are boiled in water with the addition of 1 bay leaf - 10 minutes.
- At the bottom of the prepared container, part of the leaves of currant and the remaining bay leaves are laid.
- Lay out the boiled mushrooms in layers and sprinkle with salt, cloves and black pepper.
- Cover the workpiece with a clean cloth or gauze.
- Pressed on top with oppression and carried out for 2-3 days in the basement. During this time, the mushrooms should be covered with brine.
- As already mentioned, after only a week from the snack you can take the first sample.
If you want to keep mushrooms longer, transfer them to sterilized jars and fill with brine.To prevent mold, the napkin and cargo should be washed periodically with hot salted water with the addition of vinegar or soda. Cans with blanks are stored both in the basement and on the shelves of the refrigerator.
How to quickly salt mushrooms mushrooms in a hot way (with video)
The following recipe for quick salting of mushrooms is also prepared using the hot method. However, the added garlic and horseradish will give the appetizer a special piquancy.
- 3 kg of boiled saffron mushrooms;
- 170 g of salt;
- Horseradish leaves;
- 3 dried clove buds;
- 3 bay leaves;
- 1 horseradish root;
- 10 cloves of garlic;
- 15 peas of black pepper.
How to salt mushrooms in a quick way to get a quality snack?
- Put horseradish leaves scalded with boiling water in an enameled pan or other container for salting.
- Next, distribute the boiled mushrooms in layers of 6-7 cm in height.
- Sprinkle each layer with salt and all other spices, including grated horseradish root and chopped garlic.
- The topmost layer should be sprinkled with salt and covered with fresh leaves.
- Close the lid or another plane, put the oppression on top and take out in a cold place.
- From time to time, you should monitor the fluid released from the mushrooms as a result of salting. Its level should be sufficient to completely cover the workpiece.
The video below shows how to salt mushrooms in a quick way.
A quick way to pickle saffron mushrooms with fresh dill
We offer another popular and quick recipe for salted mushrooms. It allows you to prepare your favorite mushrooms when there is no suitable utensil at hand.
- 3 kg of mushrooms;
- 120 g of salt;
- 1 bunch of fresh dill;
- 10 peas of black pepper;
- 4 bay leaves.
We offer you to learn in detail how to quickly salt mushrooms.
- Boil the peeled mushrooms for 15 minutes over medium heat, constantly removing the foam.
- Lean back onto the grate and leave to drain.
- On the bottom of the sterilized cans, lay out a bay leaf, several peas of black pepper, a portion of chopped fresh dill and a thin layer of salt.
- Mushrooms are distributed in banks in layers, each of which is sprinkled with salt, dill and peas of black pepper.
- Pour mushroom broth, in which mushrooms were cooked.
- We put a small load on top so that the mushrooms are in the brine, and we take it out to the basement for 7-10 days.
- After the appointed time, we remove the oppression and close the banks with nylon caps.
