Ginger mushrooms belong to lamellar mushrooms and are ideal for salting for the winter. Their name corresponds to the appearance: the plates under the hats are orange in color, the hats themselves are colorful. In the article, we will consider how to salt mushrooms for the winter at home.
The flesh of saffron milk is orange and has juice that is not bitter, so they are not soaked for a long time, unlike loafs. When salting is optional and cook. Thick legs are hidden under the hats, which are also good in salt form, as are hats, which cannot be said for other mushrooms.
Redheads grow in colonies in the spruce forests. The collection season begins in mid-summer and lasts until the fall.
The classic recipe for salting saffron mushrooms
Description of popular salting and pickling recipes will start with the classics. Classical technology is universal and simple, because it does not provide for the use of water. Ginger salts in their own juice, preserving the pristine taste and aroma.
- mushrooms mushrooms 1 kg
- salt 40 g
- Use a knife to clean the ingredients: make a new cut, tidy the legs.
- Put the peeled mushrooms in layers for salting, sprinkling with salt. Put the load on top. After 10 days, the dish is ready for tasting.
- Distribute the salted mushrooms into prepared jars and add brine. If there is little liquid, add a little chilled boiled water.
- Roll up the jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.
I think you haven’t seen an easier way before. mushroom pickles. This recipe does not provide for the use of any spices, but if you want to diversify the taste, turn on the imagination or just put your favorite spices in the container. Get a good side dish to classic meat in french.
How to salt mushrooms for the winter
The classic recipe is good in that it provides ample opportunities for experiments, but not every housewife has enough time or courage to do this. Therefore, cold and hot methods of salting saffron mushrooms for the winter, which have passed the test of time and have become perfect over the years, are more popular among the people.
Hot way
Hot cooking technology for salted saffron mushrooms is the most time-consuming because it involves heat treatment. But she also has a huge advantage - any mushrooms are suitable for harvesting for the winter, regardless of size.
- Ginger - 5 kg.
- Salt - 250 g.
- Garlic - 2 cloves.
- Carnation - 10 buds.
- Black pepper - 10 peas.
- Laurel - 10 leaves.
- Currant leaves - 50 g.
- Sort out the mushrooms, send the worms to the bin, and cut large ones into pieces.
- Place a large container of water on the stove and heat. Prepared mushrooms in boiling liquid. It is important that they are completely submerged. After boiling again, cook over low heat for several minutes, then reduce heat and hold on the stove for a few more minutes. Be sure to remove the foam.
- Discard the boiled saffron mushrooms in a colander and cool to room temperature. Then fill the mushrooms with salting dishes, spreading their hats up. Between the layers make a pillow of salt, black pepper, laurel and currant leaves.
- Put a large plate on top, cover with triple gauze and press down with a load.Place the container in a room where the temperature does not exceed the mark of 7 degrees. Basement, cellar or lower shelf of the refrigerator is suitable.
- Periodically monitor the process and analyze the color of the brine. If the liquid is brown, everything is fine. Black color indicates spoilage of the product.
After a month and a half, you can start tasting. If everything is done correctly, the mushrooms will not disappoint and will make good company. fried potato or mashed potatoes. However, they are good as a separate dish with the addition of chopped onions and vegetable oil.
Cold way
Cold salting technology is good and this is a fact, because it is better suited for winter preservation, because the product retains its vitamin composition and benefits, and is also stored for a long time.
An additional attractiveness to the cold method is added by the absence of a stage of heat treatment of raw materials.
- Ginger - 2 kg.
- Currant leaves - 40 g.
- Garlic - 4 cloves.
- Laurel - 20 leaves.
- Allspice - 30 peas.
- Salt - 100 g.
- After the water procedures, lay the cleaned mushrooms on a towel. While the raw materials are drying, prepare a container for salting. A glass jar, a wooden barrel or an enamel pan will do.
- Put spices on the bottom of the container, add salt. Top the mushrooms with their legs down, sprinkle with salt. Repeat a few layers until the ingredients run out. Cover the container with gauze, set the pressure, leave the watch at 6. After the time has passed, the contents of the container will settle. It's time to add a new portion of mushrooms.
- Keep the container indoors at a temperature not exceeding 20 degrees. Change cheesecloth every three days. Two weeks later, distribute the mushrooms in glass jars and store in the cold. The shelf life of such canned food is 2 years.
To properly salt or marinate the saffron mushrooms for the winter, it will take time and effort, but the result is worth it. The natural taste of mushrooms, complemented by the aroma of spices and spices, will not leave you indifferent and give frantic pleasure.
The benefits and harms of saffron milk mushrooms
Redheads have always been appreciated for their incredible taste, and in many national cuisines they are considered a delicacy delicacy. Doctors recognize their great benefits, because mushrooms are not inferior to vegetables and fruits in vitamin composition, and in terms of protein they successfully compete even with meat. And the benefits do not end there.
- The composition of saffron milk includes antioxidants that strengthen the immune system and support the body in the fight against infections. High calcium benefits people with arthritis.
- In saffron milk there is no cholesterol and fat, so they are recommended use for diabetics. This mushroom product has also been used in dietetic nutrition, and it is indispensable in the prevention of heart disease. In addition, mushrooms have a positive effect on men's health.
- Scientists are closely studying the benefits of these mushrooms, due to the presence of selenium. The results of clinical studies during which malignant tumors were exposed to this mineral showed that it reduces the likelihood of prostate cancer by 50 percent. Scientists argue that eating saffron milk daily at 100 grams is tantamount to full chemotherapy.
If we talk about the harm, mushrooms are not recommended for people with low acidity. Also, the product is contraindicated in pancreatitis and digestive problems because it is poorly digested.
Mushrooms cause the greatest harm to the body when they are in a basket together with surprisingly similar inedible brethren. In the best case, everything ends with nausea, vomiting, convulsions or severe poisoning, and in the worst - with madness and death.
The positive or negative effect of saffron milk on the human body is individual in nature and is often determined by the amount of delicacy eaten.
In the old days, for a kilogram of mushrooms they asked for an amount that was enough to buy several bottles of branded French perfumes. Today, these mushrooms have become available and remain in demand in home and restaurant meals.
Useful Tips
Salty red saffron milk is an amazing dish that pleases an excellent taste. But often the mushroom delicacy spoils and ends up in the bin. To prevent this from happening, listen to the following tips.
- Inexperienced mushroom pickers are interested in whether mushrooms are soaked before pickling. As I said, this procedure is not practical. Conversely, under the influence of water, the shape of the cap of delicacies changes. To avoid this, brush the mushrooms with a toothbrush or wipe with a rag.
- Storage of canned goods deserves special attention. Cold-cooked delicacy is not friendly with high temperature. It is better to store such conservation in a cellar or pantry, where not more than 10 degrees. In such conditions, a salty dish will last up to two years.
- If we talk about the hot method of salting, the product reaches readiness also in 1.5 months and the heat treatment does not affect the time indicator of cooking. Many housewives like this recipe because the risk of mold is nearing zero.
- If the brine has an unpleasant aftertaste, this is the first sign of souring. If such a problem occurs, remove the mushrooms from the pickling bowl, rinse with water, boil for 5 minutes and strain. Then put in clean jars and fill with new brine. Roll up the lids and put in the cold.
- If mold appears on the surface of the brine, rinse the fabric in heated water with salt, remove the layer of mold mushrooms, sprinkle healthy mushrooms with mustard powder, put a clean cloth, circle and weight on top.
Having listened to these recommendations, it is easy to pickle or salt mushrooms for the winter at home. And when the first signs of a problem appear, do not panic, but take the measures described to save conservation. Good luck
