As you know, saffron mushrooms are one of the most beloved and delicious mushrooms. They have been familiar to people for more than one hundred years. Thanks to its sunny color, the mushroom was called "saffron". People often call him "royal", in terms of taste and nutrient content, he is equal to white.
Features of the "royal mushroom"
Skilful housewives from saffron milk prepare a huge number of delicious dishes and snacks. One has only to open a cookbook - there you can find many options for its preparation. In addition, saffron mushrooms are considered a delicacy. Their palatability is especially admired by gourmets. They are good not only in fried, but also in marinated form. In our article, we will present recipes for pickling saffron mushrooms at home for the winter.
Tips for properly preparing mushrooms for pickling
Firstly, those mushrooms that were collected no earlier than a day ago are ideal for pickling. And in general, the fresher you take the mushroom, the more aromatic and brighter will be the taste of the marinade and the product itself.
Secondly, for pickling saffron mushrooms you need to properly prepare the raw materials themselves. Hats and legs need to be cleaned of foliage, needles and sand. This is done with a brush. You can also remove the film that covers the cap of the mushroom. After these procedures, they must be thoroughly washed with clean and warm water, then left in a colander so that the water escapes, and wait for the mushrooms to dry. Spoiled, wormy mushrooms are unsuitable for pickling. They should be thrown away. Sort the mushrooms by size. It is known that for pickling saffron mushrooms for the winter, the smallest mushrooms are best suited. Large hats and stalks can be dried or fried in butter with onions, adding a little dill.
Thirdly, before starting the preservation process, you need to check if you have all the necessary ingredients. If one of the components is missing in your marinade, this will inevitably lead to a deterioration in the taste of the finished product. Adhere also to the time limit. Be sure to follow the directions in the recipe.
Fourth, saffron mushrooms, or “king mushrooms” - this is a great dish for a festive table. Often they are added to the side dish, and some prefer to eat these mushrooms as a separate dish, having previously fried them in butter in a deep frying pan. Thus, we see that pickled mushrooms can also be fried.
Fifth, lovers of mushroom picking in their cooking piggy banks hold several recipes for the special preparation of certain dishes. But if you do not have such notes, then this does not matter. We offer you our recipes for pickling saffron mushrooms for the winter.
Preparatory stage
After drying, we select and washed mushrooms in a saucepan with clean water. Then we put it on fire. We are waiting for the water to boil. Reduce the heating temperature and cook them for 15 minutes. During this time, foam will appear on the surface of the water more than once. It should be removed with a slotted spoon. After a quarter of an hour, drain the water through a colander. Rinse our mushrooms again with room temperature water. Attention! The broth that has just been drained cannot be used! So, you yourself prepared mushrooms for pickling, and now we proceed to the study of various recipes.
1. The recipe for pickling saffron mushrooms with vinegar
To pickle mushrooms for the winter, you must use some kind of preservative. It can be citric acid or, as in our case, vinegar. We present to your attention one of the traditional recipes for making saffron mushrooms for the winter.
You will need:
• 2 teaspoons of sugar;
• 2 teaspoons of coarse salt;
• 8 peas of allspice;
• 1 head of garlic or 8 large cloves;
• horseradish (optional);
• vinegar essence - 1 tablespoon; table vinegar in the amount of 8 tablespoons is suitable for replacement;
• three flowers of carnation;
• Bay leaf;
• and dill (optional).
These ingredients are designed for 1 kg of mushrooms and a liter of clean water. If there are more mushrooms, then the number of ingredients for the marinade should be proportionally increased.
Step One: First, prepare the marinade. We put a pot of clean water on the stove. Bring it to a boil, and then add all the spices and keep it on fire for another 5 minutes. Then at the end of cooking the marinade add vinegar.
Step two: you need to prepare jars in which we will pickle our saffron mushrooms. There are many ways to sterilize containers. When your jars are ready, mushrooms and garlic are packed tightly in layers.
Step three: then we take the prepared hot marinade, fill it with mushrooms and close the lids that were sterilized the day before.
Fourth step: rolled up cans are placed with their lids down, then they are wrapped in a warm blanket and wait for complete cooling.
After a day, you can check the cans for leaks. If the lids are not swollen, then marinating saffron mushrooms at home was successful. Jars can be hidden in the pantry.
2. Harvesting saffron mushrooms in a hot way
To pickle saffron mushrooms for the winter hot way you will need:
• 1 kg of mushrooms;
• 2 tablespoons of coarse salt;
• 125 ml of water;
• 1 dessert spoon of acetic acid;
• 5 large sheets of laurel;
• no more than 5 peas of black pepper;
• 3-5 dill umbrellas;
• and a small head of garlic.
Step one: we clean the mushrooms from forest debris. Rinse and leave in a colander to glass the water. Then put them in a pan, combine with the rest of the ingredients, and then fill with water.
Step Two: Bring the products to a boil over medium heat. In this position, the mushrooms in the marinade boil for 30 minutes. Note that it is forbidden to mix the mushroom mixture with a spoon. The pan is simply covered and shaken several times in these half an hour.
Step three: when the boiled mushrooms cool slightly, they are transferred to sterilized jars. The container is filled with 1/3 mushrooms and brine. Then, when you have completely distributed the mushroom mixture into jars, you pour the remaining marinade equally.
Fourth step: both metal and nylon covers are suitable for closing .
This recipe is famous for its long-term storage of products. The main thing is that the cans with the workpiece are stored in a dark and cool place.
These pickled saffron mushrooms are ideal for making soups.
3. "Tsarist" harvesting for the winter without sterilization
According to mushroom pickers, the “royal mushroom,” or saffron mushroom, is the easiest to make. Therefore, for their preservation you will need a minimal set of spices.
For this you need:
• 1 kg of mushrooms;
• pure water for marinade in the volume of 2/3 of a measuring glass;
• citric acid at the tip of a teaspoon;
• allspice in the amount of 4 peas;
• coarse salt - 1 teaspoon.
Step one: prepare the mushrooms. To clear them of sand, needles and foliage, and then rinse thoroughly with running water.
Step two: before cooking, water in a pan must be salt, bring to a boil, and then dip the mushrooms in a boiling liquid. After 3 minutes, the stove turns off, and the mushrooms are in the pan under the lid for 30 minutes. After which the broth merges.
Step three: while the mushrooms are boiling, you begin to cook the marinade. Put water in a small saucepan on a ring, stir salt with acid and boil.
Fourth step: lay ready-made mushrooms in jars, filling with fill. Close it.
Secrets of wise housewives for successful marinating mushrooms
• Nylon caps are best for closing jars with mushrooms.
• Store workpieces in a dark and cool place. Optimum storage temperature +7 0 .
• Food freezing is excluded.
• If you do not have table vinegar, then it is replaced by essence. But remember that it is already added in smaller quantities!
• Instead of citric acid, some housewives add ascorbic acid.
• Another secret is that the fill should cover each mushroom. If a small piece does not hide under it, then this will lead to the growth of mold. As you know, such a product can not be eaten.
• If it suddenly happens that there is not enough filling, then add vegetable oil to the jar, which saves your workpiece from spoilage.
Storage secrets
Pickled mushrooms in a jar are usually stored for 12 to 24 months. But it’s best to eat them during the first year. If you intend to store blanks for a long time, then metal covers will not work, it is better to use glass ones.
Finally
Our article is ending. We have revealed the secrets of proper preparation and proper storage of pickled mushrooms, and also offered you a choice of 3 recipes for pickling mushrooms.
Ginger mushrooms are low-calorie mushrooms, so sometimes you can treat yourself to home-made. In general, pickled royal mushrooms are a great addition to the festive table.