Hot salted saffron mushrooms: popular ways

At home, the hot salting of saffron mushrooms occupies one of the leading positions. Its peculiarity lies in the preliminary boiling of fruit ones, which, in turn, allows you to bring the snack to a ready state in a short time.

Any caring hostess clearly knows with what dishes it is possible to cover a festive and everyday feast in order to always please relatives and guests. In this regard, mushroom salting is one of the main preparations for the winter period.

Salt mushrooms raw or boiled, each housewife decides individually. Many find a middle ground in this matter, salting part of the mushrooms in a cold way, and part - in a hot way. This article presents 6 recipes that describe exactly the hot salting of saffron mushrooms for the winter.

Cleaning saffron mushrooms before pickling

Before salting mushrooms, you must follow the simple rules for sorting and cleaning them:

• Select whole specimens of small and medium sizes for salting, it is better to put large and broken mushrooms into another processing process, where the appearance will not matter. It can be frying, cooking, mushroom caviar, etc.
• Remove the hard legs with a knife and wipe the hats with a kitchen sponge or an old toothbrush.
• Thoroughly rinse fruit bodies and put on cooking, pouring into an enameled container of water and adding 2 preservatives - salt and citric acid. 1 Art. l salt and ¾ tsp citric acid.
• Boil the mushrooms over medium heat, regularly removing the resulting foam. The heat treatment process generally takes 10-15 minutes. Hint: when the mushrooms during cooking completely settle to the bottom, then they are cooked.
• Drain the water through a colander, and leave the mushrooms to drain.

Hot salted saffron mushrooms at home: a classic recipe with video

The classic recipe that describes the hot way of salting saffron mushrooms for the winter is one of the most popular. Such an ambassador is used by those who do not like to experiment, preferring proven methods for mushroom preparations. So, for 2.5 kg of fresh mushrooms, you should take these additional ingredients:

• Salt - 2-2.5 tbsp. l .;
• Currant leaves - 15 pcs.;
• Bay leaves and as many dried clove buds - 3 pcs.;
• Black (pea) pepper - 20 pcs.

The recipe for salting saffron mushrooms in a hot way can be seen on the video.

A simple recipe for salting saffron mushrooms in a hot way in jars

The process of hot salting saffron mushrooms for the winter is also carried out in banks. This procedure is quite simple, in addition, it allows to increase the shelf life of the workpiece up to 10-12 months. The ambassador of 3 kg of saffron milk goes with the addition of such seasonings and spices:

• Cherry and / or currant leaves;
• Salt - 3-4 tbsp. l (with a slide);
• Dried dill - 1 tsp;
• Water - 2 tbsp .;
• Black peppercorns - 20-25 pcs.

The process of preparing saffron mushrooms in jars using the hot salting method can be seen from the recipe, which has a step-by-step description for convenience.

1. Rinse and / or cherry leaves thoroughly and dry.
2. After cleaning and heat treatment, put the saffron milk into a common container.
3. In 2 tbsp. warm water dilute the salt and pour in the mushrooms.
4. Add pepper and dried dill, mix well.
5. Cover or inverted plate, put oppression on top.
6. After 3-4 hours, distribute the infused mass in sterilized jars and pour the resulting brine.
7. In each put a few pieces of fresh leaves.
8. Close with plastic lids and store in a cool place.
9. After a few days, you can start tasting the snacks.

Hot salted saffron mushrooms in an oak barrel

Hot salting of saffron mushrooms in an oak barrel gives the appetizer a light woody aroma. Lunch, dinner or any holiday will be special if such delicious mushrooms appear on its table. An ambassador of 5 kg of fresh saffron mushrooms requires the following spices and spices:

• Salt - 200 g;
• Black pepper (peas) - 30-40 pcs.;
• Bay leaf and cloves - 4 pcs.;
• Fresh dill - 1 medium bunch (finely chopped);
• Leaves of oak, currant or grape.

Thanks to a step-by-step recipe, salting saffron mushrooms in a hot way will take place without any special time and power costs.

1. The first step is to fill the barrel with water to check for leaks. After 3 days, the water must be drained, and the inner walls and the circle washed with soda solution.
2. Then rinse the barrel thoroughly and dry in a warm, well-ventilated place.
3. The saffron milk after pre-treatment, which includes cleaning and boiling, is immersed in a container on a “pillow” of pure oak leaves.
4. Layers of 5-6 cm high are formed, each of which is sprinkled with salt, chopped dill, bay leaf, cloves and pepper.
5. The blank is covered with oak leaves, a wooden circle or an inverted plate with cargo is placed on top.
6. The barrel is taken out to the basement for further salting. For the entire storage time, the workpiece must be checked for the presence of brine, which should completely cover the mushrooms. Salted boiled water can make up for the missing amount of liquid if it is not enough.

Method for hot salting of saffron mushrooms in brine with food vinegar

This method of hot salting of saffron milk mushrooms is done in brine, to which acetic acid is added. To harvest 4 kg of mushrooms, you need to take:

• Salt - 4 tbsp. l .;
• Water - 1.5 L;
• A solution of 9% food vinegar - 7 tbsp. l .;
• Black pepper (grain) - 15 pcs.;
• Bay leaf - 5 pcs.;
• Carnations - 3 pcs.;

How to make salting saffron mushrooms hot with vinegar?

1. Boil the mushrooms until tender and drain the water.
2. Add water from the recipe and bring to a boil.
3. Send to the mass of pepper, salt, bay leaf and cloves.
4. Boil for 5-7 minutes and add vinegar, boil for another 3 minutes.
5. Distribute the workpiece in sterilized jars, close the lids and cool.
6. Take to the basement or put on one of the shelves of the refrigerator.

Hot salted saffron mushrooms with garlic and horseradish

Especially popular at home is salting saffron mushrooms in a hot way with the addition of garlic and horseradish. With such a savory snack, no meal will be boring.

• Boiled saffron milk - 2 kg;
• Horseradish root - 20 g;
• Garlic - 5 cloves or more;
• Salt - 2 tbsp. l .;
• Horseradish leaves;
• Black pepper (peas) - 10 pcs.

The recipe for salting saffron mushrooms in a hot way is divided into stages.

1. Boiled mushrooms are stacked in layers for pickling on a “pillow” of pure horseradish leaves.
2. Each layer is sprinkled with grated horseradish root, salt, garlic slices and pepper.
3. Pressed gently with your hands and covered with clean gauze.
4. A lid or an inverted plate is put on top, everything is pressed down by the load.
5. It is taken out to the basement, and after 3-4 days the workpiece can be served to the table.

Simple salting of saffron mushrooms in a hot way under oppression

Traditionally, a simple salting of mushrooms in a hot way passes under oppression. Its role may be played by a bottle filled with water or a smooth stone wrapped in several layers of gauze. For 3 kg of the main product is taken in total:

• Salt - 4 tbsp. l .;
• Water - 1.5 tbsp.

The recipe for the preparation of mushrooms mushrooms by hot salting is divided into stages.

1. Boiled main product is sprinkled with salt in a container for salting.
2. It is filled with water, covered with a lid and put under oppression.
3. It is taken out in a dark cellar for further storage.
4. If desired, in a few days you can transfer the mushrooms into jars and pour the resulting brine.
5. Close with nylon covers, return to the basement or refrigerate.