Ways and recipes for delicious marinated mushrooms mushrooms (+19 photo)

Redheads are a valuable food in many countries of the world, some species are even considered delicious. First of all, they gained popularity due to their useful properties. But they quickly deteriorate and are not stored for more than 3 days.

There are various ways of harvesting mushrooms for a longer time. One of the best is pickling, which allows you to achieve a bright aroma and rich taste. However, an incorrectly performed pickling procedure can spoil the product, therefore it is important to properly pick mushrooms, and this can be done both hot and cold.

Features of the view and useful properties

In Russia mushrooms grow in mixed and coniferous forests. Their collection falls on the period from July to September. A distinctive feature of saffron milk is their honey or fire color. This color is due to the high content of beta-carotene. The fruit body consists of hats and legs, which are tightly interconnected.

In young mushrooms, the hat resembles a cap: it is semicircular, slightly flattened on top, velvety. After a while, it becomes convex with thin edges slightly wrapped to the leg. The leg is the same color as the hat, or slightly lighter, at the top under the plates lighter, tapering to the base or regular, cylindrical.

Redheads are sources of retinol, ascorbic acid, thiamine, riboflavin, niacin. Their beneficial properties are not inferior to vegetables and fruits. They contain fiber, ash elements, saccharides. The use of camelina has a beneficial effect on the health of the skin, hair and nails, as they are sources of potassium, phosphorus, sodium, magnesium and calcium.

Preparing saffron mushrooms for a pickle

Before proceeding with pickling, make sure all ingredients are in place. The preparation of saffron mushrooms consists of several stages:

1. Sorting. For pickling, it is important to choose the smallest and freshest fruiting bodies. Larger ones can also be used, but their taste will be less saturated, and the appearance is not so presentable. Spoiled and wormy - unsuitable for pickling. They must be thrown away.

   

2. Cleaning up. Freshly picked mushrooms need to be cleaned of needles, leaves and sand. It is necessary to remove the film from the caps. Then wash them with clean, running water and wait until they dry completely.
3. Cutting. Small mushrooms marinated whole, but large must be cut.
4. Cooking. In order to cook mushrooms, you need to place them in a container with clean water. After boiling, cook for a quarter of an hour over low heat. During cooking, regularly remove the resulting foam. Boiled mushrooms are washed and dried again. The water used for boiling must be emptied.

   

Having done all these steps, you should proceed to pickling. If there is too much raw material, you can freeze the leftovers. They can be defrosted and fried at any time.

Ways to pick saffron mushrooms for the winter

There are many ways to pickle mushrooms. Consider how you can pickle mushrooms in the three most common ways.

Hot

Mushrooms prepared in this way can be stored for two years. To preserve 2 kg of mushrooms, it is necessary to prepare the following ingredients:

• 300-350 ml of water;
• 30-35 grams of sugar;
• 50 grams of salt;
• 100 ml of 9% vinegar;
• 5-7 bay leaves;
• Pepper and sunflower oil to taste.

You can also use garlic, cinnamon and other spices.

When marinated in a hot way, prepared, raw mushrooms are placed in a container of water and boiled over medium heat for about a quarter of an hour. After boiling, all ingredients are added to the water, except oil. Cooked mushrooms must be tightly arranged in jars and add oil. After that, you need to sterilize the banks for 10 minutes, roll up and wrap.

Cold

The cold pickling method allows you to achieve an attractive, transparent marinade. To pickle 2 kg of mushrooms, you must:

• 25-30 grams of salt and sugar;
• 4 glasses of water;
• 4 cloves of garlic;
• 2 branches of dill;
• 3 tablespoons of 9% vinegar.

Marinade must be prepared from these ingredients. To do this, all components are placed in a pan and boiled for 10 minutes. Meanwhile, separately cooked mushrooms are stacked in jars and poured with strained, boiling marinade. Before rolling up, the jars must be sterilized.

Simplest

There is an easier way to pickle. Unlike the previous ones, it does not imply sterilization of already filled cans. For this recipe, you need to take:

• 2 kg of mushrooms;
• 800 ml of water;
• 70 ml of 30% vinegar essence;
• 15 grams of salt;
• 10 grams of sugar;
• 3 bay leaves;
• 5 peas of allspice.

For this method, mushrooms are cooked 2 times: first in clean water, then in a marinade prepared from all ingredients except acetic acid. The second time, the mushrooms are cooked for about 10 minutes, and vinegar is added 3 minutes before turning off. Ready mushrooms are distributed in banks and filled with marinade.

Fancy pickling recipes

Pickled mushrooms, especially saffron mushrooms, themselves have a rich taste and aroma. However, many housewives canned them in various unusual ways in order to truly surprise their loved ones.

In Polish

Mushrooms cooked according to this recipe are moderately sharp, and cloves give them a special piquancy. Here is a list of ingredients required for pickling in Polish:

• mushrooms - 1 kg;
• horseradish root - to taste;
• Jamaican pepper - 5 peas;
• mustard powder - 5 grams;
• cloves - 2 pieces;
• bay leaf;
• water - 5 glasses;
• table vinegar - 2 glasses;
• salt - 2 tablespoons;
• sugar - 3 tablespoons.

Marinade must be prepared one day before preservation. To do this, in boiling water you need to add all the ingredients except mushrooms. The next day, the mushrooms laid out on the banks should be poured with marinade and rolled.

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With berries

Juniper berries must be used for this recipe. In addition to them, you need to prepare:

• 2 onions;
• 2 kg of mushrooms;
• 50 grams of salt;
• 2 tbsp. l mustard seeds.
• 5 glasses of water;
• 500 ml of vinegar 9%;
• 60-75 grams of sugar;
• 15 grams of salt;
• 10 pieces of allspice;
• 15 peas of ordinary pepper.

In sterilized jars, you need to put a few grains of cloves. Peeled and diced onions are also arranged in banks. Next - lay mushrooms.

Dissolve salt, pepper, sugar and vinegar in boiling water. Add a tablespoon of berries and cook for 15 minutes. Pour the resulting marinade into jars and close them with sterilized lids. Put in a deep pan, fill with water for 2/3 and pasteurize for 25-30 minutes. After pasteurization, the jars must be wiped and put upside down until completely cooled.

With onion

For this method, prepared mushrooms must be soaked, and then boiled in salted water. Then boil the mushrooms again in the marinade, for which it is necessary (per 1 kg):

• water - 0.5 l .;
• salt - 1 tbsp. a spoon;
• black pepper peas - 6-8 pcs.;
• bay leaves a - 4-5 pcs.;
• dried dill - 1 tbsp. a spoon;
• cloves - 3-4 pcs.

Together with the mushrooms, we send the onion head, cut in half rings, to the marinade. The resulting mass is laid out on sterilized banks. Add 1 tablespoon of oil and apple cider vinegar to each jar. Roll up the cans and wrap it up for 1 day.

With mustard

Mustard kernels give the dish a special piquancy, and citric acid gives a slight acidity and helps to preserve mushrooms for a long time. The first step is to cook the marinade, for which it is taken:

• water - 4 glasses;
• sugar - 1.5 tbsp. spoons;
• salt - 1 tbsp. a spoon;
• dill umbrellas.

Ready marinade leave to infuse for 20 minutes. Then put it on the fire again and wait for it to boil. Add 2 kg of mushrooms, 0.5 teaspoon of citric acid, 4 pieces of bay leaf and garlic cloves and 1 teaspoon of mustard seeds. We cook all this for about 5 minutes, then roll up in sterilized jars and heat until cool.

With spices

And here is a simple pickling recipe for true spice lovers. From the following ingredients, cook marinade:

• 4-5 Art. drinking water;
• 5-7 pcs. black pepper peas;
• 2 pcs. cloves;
• 1.5-2 tsp table salt.

At the end, add half a glass of 9% vinegar. 1 kg of mushrooms laid out in sterilized jars, fill with a cooled marinade and close with boiled lids. Such mushrooms should be stored in the refrigerator.

No cooking

This method allows you to maximize the preservation of useful properties. However, in order for the mushrooms to be stored for a long time, it is necessary to strictly adhere to all proportions. So, for this you need:

• 2 kg of mushrooms;
• 1.5 tbsp. l salts;
• 1 tbsp. l Sahara;
• 80 ml of vinegar 9%;
• 1 liter of water;
• 4 things. bay leaf;
• 1 tsp ground black pepper;
• 1 tsp Paprika
• 3 cloves of garlic.

Peeled mushrooms must be soaked in cold water. Meanwhile, cook all remaining ingredients for 5 minutes. Ginger spread on pre-sterilized jars and pour the cooked marinade. Cover and sterilize for 30-60 minutes. We roll up the cans, turn over and wrap it until it cools completely.

Answers to Common Questions

For those who want to try pickling saffron mushrooms for the first time, various questions may arise. Consider the most common of them.

There are many different pickling recipes. Each hostess can find a suitable way for herself. The pickling process is completely uncomplicated, and the result can exceed all expectations.