Ginger mushrooms are one of the most popular mushrooms, distinguished by their original, delicious taste. An essential advantage of saffron mushrooms is the fact that all their species are edible and it is almost impossible to poison them. The described mushrooms are harvested for the future in various ways - they are fried, dried, frozen. However, pickling is considered the most popular harvesting method for the winter.
Ingredient preparation
High-quality and fresh raw materials are the key to tasty and healthy winter harvesting. Therefore, before proceeding with conservation, it is necessary to choose and prepare saffron mushrooms:
- For pickling, fresh, small mushrooms collected on the eve or on the same day, which have a saturated, uniform orange color, are selected.
- Collected mushrooms must be carefully sorted out, discarded rotten, broken, damaged and wormy specimens.
- Fruit bodies should be thoroughly washed under running water several times to get rid of sand and dirt.
- Put the washed mushrooms on a wire rack so that they are slightly dried.
- Large specimens are allowed to be cut into small pieces, for medium ones, legs are cut off from the hats.
In order not to spoil the taste of preservation, it is recommended not to mix saffron mushrooms with other types of mushrooms. Often before cooking the mushrooms are soaked in cold water to remove the taste of bitterness from them. With the product in question, it is not necessary to carry out such activities, since it is not bitter.
Winter mushroom mushrooms in jars in the marinade
Modern cooking has a large number of different recipes for making pickled mushrooms, which can not only enrich the daily menu, but also become a real decoration on the festive table. By adding various spices and spices to recipes, you can get a spicy exclusive snack from simple ingredients with an amazing taste and aroma.
Spicy saffron saffron marinated in a classic hot way
1535 minutes
granulated sugar
1.5 tbsp. l
black and allspice
10 pieces each
acetic acid 9%
100 ml
Nutritional value per 100 g:
- Sort out the saffron milk, clean, wash well, put in boiling water and boil for 2-3 minutes. Strain the mushroom mass. In a separate container, bring to the boil the indicated volume of water, dip the mushrooms there and add spices, except for garlic and vinegar. Cook for 15 minutes.
- Pour vinegar into the marinade and add garlic, boil for another 5 minutes. Arrange the raw materials in sterilized jars. Strain the filling, pour hot in a container.
- Roll up the cans with steel lids or seal with kapron. After 3 days, the dish is ready.
Did you know? In the forests of Eastern Europe and America, there are three species of camelina: spruce, red and milky red: they all grow in groups and form full-fledged habitats. The most valuable of them are young specimens with a cap diameter of not more than 3 cm.
With vinegar
1060 minutes
allspice, black and red
6 pieces each
Nutritional value per 100 g:
- Sort the mushroom mass, clean, rinse thoroughly.
- Fill the pan with water, add all the spices, except vinegar, boil over low heat for 10-15 minutes.
- Dip the mushrooms in the marinade, pour in acetic acid, boil for 15 minutes.
- Place the raw materials in sterilized containers, cover with lids.
- Sterilize the blanks for 20 minutes, roll up. Due to the content of 6% acetic acid, mushrooms come out unusually crisp, beautiful and very tasty.
Important! Since the dish contains vinegar, it is not recommended to use it for people who have problems with the digestive system, especially with gastritis or an ulcer in the acute stage.
With garlic
10 35 minutes
allspice and black (peas)
3 pieces each
Nutritional value per 100 g:
- Rinse the fruit bodies of mushrooms, boil in salted water for about 10 minutes. Strain the mushrooms, place in a container and add water, the volume of which is indicated in the recipe. Bring the water to a boil, pour all the spices except garlic and vinegar.
- Chop the garlic into thin slices. Boil the mushrooms for 10 minutes, add chopped garlic and vinegar.
- Boil for another 5 minutes, arrange in banks, roll up the lids. According to the recipe described, the mushrooms are sharp and crispy. In this form, they are an independent dish or addition to meat, vegetables or a side dish.
No sterilization
640-50 minutes
vegetable oil
3 tbsp. l
dill (fresh or dry)
2 branches
black peppercorns
5-6 pieces
Nutritional value per 100 g:
- Sort mushrooms, rinse several times with cold water.
- Put the mushrooms in a pan coated with enamel, pour clean cold water.
- Bring to a boil, remove the resulting foam, cook for about 15-20 minutes.
- Strain the mushrooms through a colander.
- In a separate container, prepare pouring: add salt, pepper, leaf, dill, vegetable oil and acetic acid to the water, cook for 5 minutes.
- Fill the mushrooms in sterilized containers, pour hot marinade on top.
- Close the banks with lids, turn them over, after they have cooled down, take them out to a cool place. In winter, when it comes time to feast on the billet, culinary experts advise adding pickled onions to the appetizer - this will make it more piquant, rich and turn into a full salad.
Did you know? Redheads have been known since the 18th century. At that time, they were salted in glass bottles and sent from Russia to France, where they were most valued.
With citric acid
1045 minutes
Nutritional value per 100 g:
- Boil the peeled and sorted mushrooms in water for 20 minutes, filter.
- Make a marinade: add all the spices to the water except acid, cook for about 5 minutes.
- Add mushroom raw materials to the spicy brine, boil for 10 minutes, pour citric acid into it.
- Boil the mass for another 5 minutes, place in sterilized glass containers, seal with metal lids. This recipe is perfect for those who prefer the natural taste of forest mushrooms. The appetizer is very aromatic, tasty and aesthetically pleasing.
In a spicy marinade
1040-50 minutes
mustard seeds
2 tbsp. l
black pepper (peas)
8 pieces
juniper berries
1 tbsp. l
Nutritional value per 100 g:
- Rinse mushrooms, boil for 5 minutes.
- At the bottom of the glass jar, fold the onion, cut into rings, and mustard.
- Put the mushroom mass on the onion-mustard pillow.
- Boil the fill: add all the spices to the water, boil for 10 minutes.
- Pour the mixture with a mixture, cover with lids.
- Sterilize jars for 15 minutes, then close with metal lids.
Spicy marinade in this recipe gives the main ingredient an unusual, spicy, rich in various spices taste. Experts advise serving such a dish in addition to the main hot dishes.Important! Any acid (acetic or citric) should be added to the boiling marinade for 3-5 minutes until fully cooked.
With vegetable oil and tomato sauce
890 minutes
vegetable oil
200 ml
Nutritional value per 100 g:
- Sort the mushroom mass, rinse, boil in salted water for no more than 5 minutes.
- Pour water into the container, add all the spices, salt and sugar. Lay the mushrooms and cook for 20 minutes.
- Add tomato sauce, butter and onions to the spicy-mushroom mass. Boil another 30–40 minutes.
- Place the raw materials on the banks that have undergone sterilization, cork with lids. Extremely tasty, fragrant and attractive saffron marinated mushrooms in a tomato marinade are a universal appetizer, which adults and children alike will enjoy. Mushrooms can be served as an independent dish or added to various salads, snacks, pizza, pies.
Storage Features
Mushrooms pickled for the winter are stored in sterilized glass jars in a refrigerator or cellar.
Did you know? Among all the mushrooms, saffron mushrooms are the best supplier of easily digestible amino acids and natural protein, by the amount of which they are equated with meat.
The optimal conditions for the long-term preservation of the workpiece are:
- cool ventilated dry place that is reliably protected from direct sunlight and heat sources;
- room temperature indicators are not higher than + 15 ° С;
- humidity level 65–85%.
Under such conditions, preservation can maintain its taste and marketability for one year, until the next harvesting season.
Ginger - one of the most affordable, tasty, healthy and low-calorie types of mushrooms. In a marinated form, they go well with meat, are wonderful in salads and sauces, and are great as a filling for pie and pizza.