Simple cold salted saffron recipes

At home, salting saffron mushrooms is carried out in a cold way, as well as dry and hot. In the first two cases, the mushrooms are not boiled, but harvested raw, with salt and spices. Hot salting involves preliminary heat treatment.

All of these methods are very popular in home cooking. It should be noted that the readiness of mushrooms, salted in a cold and dry way, is checked after 3-5 weeks. Ate the same appetizer was prepared by hot salting, then the first tasting can be carried out after 10 days.

This article provides four simple recipes for salting saffron mushrooms in the cold way.

The classic recipe for salting saffron mushrooms for the winter in a cold way (with video)

With the classic recipe for pickling mushrooms, you will never have a question about which appetizer to put on the holiday table. The aroma and beneficial properties of fruiting bodies will remain at the maximum level.

Before you start the cold method of salting saffron mushrooms for the winter, you need to prepare the ingredients.

• Mushrooms - 5 kg;
• Grape or cherry leaves - 20 pcs.;
• Salt (not iodized) - 5 tbsp. l .;
• Bay leaf - 4 pcs.;
• Black pepper (peas) - 30 pcs.;
• Dill umbrellas - 2-3 pcs.

1. At the bottom of the prepared dishes, lay out a “pillow” of ½ part of the leaves, having previously doused them with boiling water and dried.
2. Ginger clean carefully, and then rinse in water.
3. Leave to drain from excess fluid or dip in paper towels.
4. We distribute the peeled mushrooms to the laid out leaves, making layers 6-7 cm thick each.
5. Pour salt, bay leaf, pepper and dill, and then cover the workpiece with the remaining leaves.
6. Cover with a plate or a lid, the diameter of which is less than the diameter of the container for salting.
7. We put the workpiece under the press, which can be a stone wrapped in several layers of gauze, or a bottle of water.
8. After about 3-4 weeks, when the mushrooms are ready for use, you can transfer them to sterilized jars, fill with brine, close with nylon covers and keep in the basement.

The video below shows how the salting of saffron mushrooms for the winter is cold.

Cold salted saffron milk in jars

Cold salted saffron milk can be carried out directly in glass jars. Thus, you can ease your task during cooking, as well as increase the shelf life of the workpiece up to 1 year.

• Peeled mushrooms - 4 kg;
• Salt - 130 g;
• Clove - 5 pcs.;
• Garlic - 3 cloves;
• Fresh dill - 1 small bunch.

The presented step-by-step description will show how to prepare saffron mushrooms using ordinary cans instead of large containers.

The recipe for salting saffron mushrooms cooked in a cold way in a pan can not leave anyone indifferent. And under a forty-degree glass, such an appetizer leaves the table first.

Cold salted saffron recipe with oak leaves in a saucepan

• Redheads - 5 kg;
• Salt - 200 g;
• Oak leaves;
• Mustard Seed - 1 tbsp. l .;
• Black pepper - 40-50 peas.

To carry out salting saffron mushrooms for the winter in a cold way, use the recipe with a step-by-step description.

1. Take an enameled pan and rinse the inside walls with a solution of water, soda and salt. The lid that will cover the workpiece must also be thoroughly washed in this solution.
2. Dry the pan and lid, and then you can proceed to the salting process.
3. Mushrooms should be thoroughly cleaned and washed, so that small grains of sand do not crack on the teeth when eating a prepared snack.
4. After draining from excess fluid, put them with their hats down, making layers of 5-6 cm.
5. Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
6. Cover with clean oak leaves and put gauze on top.
7. Cover, put on top the oppression and take out to the basement for further salting.

You can store a snack in a pan for up to 7 months.

Cold salted saffron mushrooms with horseradish and garlic

Salting mushrooms with horseradish is also carried out in a cold way. By adding this ingredient, the appetizer is mouth-watering and savory. The level of severity can be adjusted to your liking.

• Mushrooms - 5 kg;
• Horseradish root - 70 g or to taste;
• Garlic cloves - 7-10 pcs. or to taste;
• Salt - 180 g;
• Currant leaves.

Cold salting of saffron mushrooms as follows:

1. Rinse currant leaves with soda diluted in water, rinse and dry.
2. Ginger clean and rinse in cool water.
3. Put in a colander and set aside until most of the fluid drains.
4. Put currant leaves in a container for pickling.
5. Spread fruit bodies in layers, pouring each with salt, chopped garlic and horseradish root, grated on a fine grater.
6. Cover the workpiece with clean gauze and set the load.
7. Send the container with the workpiece to the basement for further cooking.
8. It is necessary to periodically check how the brine is released. If necessary, the lack of liquid is compensated by cold boiled water.