Simple methods for salting saffron mushrooms: recipes for winter preparations

The mushrooms grow in large groups, so in the harvest season, the yield of these mushrooms is quite large. What will help preserve the forest gifts for the winter, so that every holiday will delight the household and guests with a delicious treat?

Recipes for simple salting of saffron mushrooms are the most suitable option for preserving mushrooms. To do this, it is better to use young and strong fruiting bodies so that hats are not sagged during the preparation process. Mushrooms are salted in several ways: dry, hot and cold. And for each workpiece there are simple recipes for salted saffron mushrooms, cooked at home. However, before salting, fruiting bodies must undergo preliminary sorting, cleaning and washing.

• Mushrooms to sort and select those specimens that will go for salting.
• To clear of pollution: foliage, needles and grass.
• Cut off the ends of the legs by no more than 1.5-2 cm.
• Pour cold water and mix thoroughly with your hands.
• Select into a colander and rinse under running water. Next, you can proceed to the process of salting fruit bodies.

Below are 4 of the simplest recipes for salting saffron mushrooms for the winter, which will help to prepare stunningly delicious and fragrant dishes.

A simple way to pickle saffron mushrooms in glass jars

This simple recipe for salting saffron mushrooms does not require many ingredients and spices. After the mushrooms are sprinkled with salt and placed in sterilized jars, they are left under oppression for further salting. The positive side of this method is that fruiting bodies are prepared quickly enough, and after about 10-15 days they can start to eat.

• 2 kg of mushrooms;
• 100 g of salt;
• 10 peas of black pepper;
• 4 bay leaves.

Dry salted saffron mushrooms: an easy way

A simple dry method of salting saffron mushrooms allows you to subsequently fry, stew, pickle and cook soups.

• 2 kg of mushrooms;
• 80 g of salt;
• 5-8 cloves of garlic;
• 2 dill umbrellas;
• 7 peas of allspice.

1. With this method, it is better not to wash the salting mushrooms, but to clean them with a damp kitchen sponge or a toothbrush.
2. Distribute the prepared mushrooms in sterilized jars, pouring each layer with salt, chopped garlic and peas of allspice.
3. Cover with dill umbrellas from above, sprinkle with salt again.
4. Put a small load and let stand in a cool place for 5 days so that the mushrooms let the juice go.
5. The saffron mushrooms settled under the press should be completely immersed in the brine.
6. Such mushrooms will be ready for use in 15-20 days.

The piquancy of this appetizer will appeal to all your family and guests.

Hot way of salting saffron mushrooms

A simple recipe for salting saffron mushrooms, prepared for the winter in a hot way, is ideal for any holiday feast, and not only.On any winter day, you can enjoy yourself and your family with an amazing delicacy.

• 4 kg of mushrooms;
• 4 tbsp. l salts;
• Blackcurrant leaves;
• 8 pcs. inflorescences of cloves and black pepper peas;
• 3 pcs. bay leaf.

1. The mushrooms prepared for salting are boiled in water with the addition of bay leaves for 15 minutes.
2. In an enameled or glass container, currant leaves and the remaining bay leaves are laid on the bottom.
3. Lay out the boiled mushrooms in layers and pour them with salt, cloves and peas.
4. Cover the entire container with a clean kitchen towel or gauze.
5. Press down on top with a load so that the mushrooms are covered with brine in a few days.
6. After only 10 days, such mushrooms can be eaten.
7. If you want to keep mushrooms longer, transfer them after 10 days to sterilized jars and fill with brine.
8. To prevent mold, the napkin and cargo should be washed periodically with hot salted water with the addition of vinegar.
9. Banks are stored both in the basement and on the shelves of the refrigerator.

The cold way of salting saffron mushrooms at home: a simple recipe

The easiest way to pickle mushrooms for the winter is the cold method. Although it provides for prolonged aging of fruiting bodies, they taste crispy and fragrant. It will be possible to eat such an appetizer only after 20-30 days.

• 3 kg of mushrooms;
• 150 g of salt;
• Leaves of cherry and blackcurrant;
• 10 cloves of garlic;
• Sprigs of dill;
• 3 pcs. bay leaf;
• 10 peas of black pepper.

The simplest salting of saffron mushrooms by the method of cold salting at home will not cause you any inconvenience, nor will it take much time.

1. Put cherry and blackcurrant leaves scalded with boiling water in an enameled pan.
2. Next, distribute peeled and washed mushrooms with a layer of not more than 6-7 cm.
3. Sprinkle with salt, black pepper, bay leaf and chopped garlic.
4. Put all the mushrooms and sprinkle with salt, garlic and black pepper.
5. The topmost layer should be sprinkled with salt and lined with dill sprigs.
6. Put oppression on top, cover with a clean kitchen towel and place in a cold place.
7. Usually, mushrooms prepared in this way, salting, reach readiness in a month. They turn out to be very crispy, and are perfectly stored in the basement for about 5 months.