Ingredients for making hot salted mushrooms
- Fresh mushrooms mushrooms 1 kilogram
- Normal cold water 1 liter
- Salt to taste + 1 tablespoon with a slide
- 5 black peppercorns
- Allspice 5 pieces
- Medium sized bay leaves 2-3 pieces
- Dried cloves 2 pieces
- Cinnamon 4-5 slices
- Currant leaf 2-3 pieces
- Main Ingredients Mushrooms
- Serving 10 Servings
- World Cuisine
Sieve, Cooker, Medium saucepan with a lid - 2 pieces, Kitchen gloves, A tablespoon, Small saucepan, Cloth towel, Glass half-liter jar - 2-3 pieces, A spinning lid for cans - 2-3 pieces, Refrigerator, Kitchen tongs , Serving bowl or salad bowl, Deep bowl, Cutting board, Knife, Kitchen sponge, Warm blanket
Cooking saffron mushrooms hot:
Step 1: prepare the mushrooms.
We put the mushrooms in small portions on a cutting board and with the help of a knife we remove the coarsened legs and hats. Then put the mushrooms in a deep bowl and rinse thoroughly under running water.
Now we pour ordinary cold water into a medium pan and put it on a big fire. In order for the liquid to boil faster, we cover the container with a lid. Immediately after this, pour more salt here, mix everything thoroughly and reduce the fire. Attention: water should be well salted. Immediately after that, carefully spread the mushrooms in the pan and cook them for 10-15 minutes. Thus, the component remains the same red in color. After the allotted time, turn off the burner, and pour the contents into the sink through a sieve. We wash the mushrooms under running water and leave aside, and in the meantime, prepare a solution.
Step 2: prepare the jars.
Pour ordinary cold water into a small pot and put on a large fire. In the meantime, thoroughly rinse the jars with lids under running water using a kitchen sponge with a special dishwashing detergent. When the contents in the container begin to boil, we begin to sterilize the container. To do this, first we reduce the fire. Then, carefully, in turn, lay out the jars with lids and sterilize them for 10-15 minutes. Attention: if there is not enough space in the pan for this, then it is better to prepare the containers one at a time. Also, the water should completely cover the banks, so we expect everything in advance. After the allotted time has passed, turn off the burner, and remove the container with lids using kitchen tacks and place it with the neck down on a clean cloth towel. Important: do this with extreme caution, as the cans are very hot and can burst.
Step 3: prepare the brine.
In a clean medium saucepan, pour a liter of ordinary cold water, put on a large fire and cover with a lid. When the liquid boils, add to it 1 tablespoon salt, two kinds of peppercorns, bay leaves, dried cloves, pieces of cinnamon, and also currant leaves. Mix everything thoroughly with a tablespoon until the first component is completely dissolved and reduce the heat to the maximum. Immediately after this, we begin to prepare mushrooms.
Step 4: cook the salted mushrooms in a hot way.
In hot brine, carefully spread the mushrooms and cook for 10-15 minutes. Immediately after that, turn off the burner, and carefully spread the mushrooms with a tablespoon into sterilized jars, fill with the remaining brine and close the lids tightly.
We put the containers upside down, wrap them in a warm blanket and leave them somewhere in a secluded place until they cool completely. After the time, put the sunset in storage in the refrigerator or in the cellar.
Step 5: serve the salted mushrooms in a hot way.
In general, such mushrooms can be served on the dining table immediately after cooking. They turn out not only very beautiful, but also delicious. Therefore, when the time comes, open the jar and with the help of a tablespoon put the mushrooms in a bowl or salad bowl. We treat friends and family with such amazing mushrooms along with fried potatoes and other cereals.
- mushrooms can also be rolled up using a can wrench. Then for this you will need ordinary iron covers with elastic bands;
- 1 liter of water is required for the amount of brine ingredients indicated in the recipe. Accordingly, the more mushrooms you have for seaming, the more fluid you need;
- large mushrooms can be cut into several parts, since the taste of this will not change.