From June to September it is the time for saffron milk caps. These small mushrooms have bright orange flesh that, when broken, releases a sweetish juice. So they are considered one of the best for winter pickling. We'll tell you how to pickle saffron milk mushrooms at home for the winter.
Material selection

Camelina mushrooms selected for pickling must be fresh and, preferably, young. You can determine the age of saffron milk caps when purchasing or collecting them yourself by carefully examining the cap. In older specimens it has a funnel shape and is also decorated with concentric circles of a lighter tone. Young mushrooms are distinguished by a cap, the edges of which are curved towards the stem.
Preparation
Before proceeding directly to pickling, the mushrooms must be sorted, removing caps with signs of spoilage, as well as rotten stems, from the total mass. Damaged fragments can be carefully cut out with a knife.
Then they are washed, however, this must be done with caution, without getting carried away, since mushrooms absorb water well, which is why the final product may turn out to be too watery. For the same reason, many housewives believe that soaking saffron milk caps before salting is not at all necessary.
An important issue is the amount of salt used. The answer depends on how and where you plan to store the salted saffron milk caps. The ideal place, of course, would be the cellar; in extreme cases, you can use the refrigerator. In this case, take 50 g of salt per 1 kg of processed mushrooms.
If the finished product is supposed to be stored at normal room temperature, then the volume of salt used will have to be doubled. But when it comes to spices, everyone comes from their own taste preferences. Ryzhiki are universal mushrooms, so when pickling you can use all kinds of seasonings, spices, or you can do without them at all.
The best container for pickling saffron milk caps is a wooden tub. However, today it is almost impossible to find such a miracle, so glass jars of various sizes are most often used.
Although experienced pickling specialists offer an excellent replacement for traditional wooden containers - ceramic pots or pots. They produce saffron milk caps no worse than those in oak barrels. What you should absolutely not use are plastic buckets or basins, as well as metal utensils - they impart a specific taste to the product.
Salting methods
Many methods of pickling saffron milk caps have long been known. However, the most common are:
* cold;
* hot;
* spicy;
Cold pickling is especially good for summer residents, as it does not require special conditions and a lot of time - you do not have to cook and then cool the product. The hot method is more labor-intensive - the mushrooms are pre-boiled, but this is compensated by the fact that the pickles will be ready much earlier.
Cold method
To begin with, the mass is carefully sorted, the caps are cleaned of adhering twigs and dirt particles, and the lower edge of the legs is cut off with a knife. Fill the prepared container with the processed product, laying the caps in layers. Sprinkle each layer with coarse salt. When the container is filled, the mushrooms are covered with a cotton napkin, a wide plate turned upside down is placed on top, and a weight is placed on it - it can be a small stone, or a three-liter bottle filled with water. If saffron milk caps are salted in jars, then when they are filled to the very shoulders, special crosses are inserted into them, which will act as a press.
After some time, the container will be filled with juice, and the salty mass will noticeably settle. When this happens, you can add fresh saffron milk caps. You can do this until the contents of the dishes stop settling. After 10-15 days you can try the snack, although it will reach its ideal state in 3-4 weeks.
Hot method
With this cooking method, peeled mushrooms are first blanched, that is, immersed in boiling water for 2-3 minutes, after which they are drained in a colander. When the liquid has drained, the saffron milk caps are placed in a bowl with their caps facing up, each layer sprinkled with salt and spices to taste. Having filled the container, cover everything with a dry napkin, place a pressure circle on top, on which the load is placed.
Spicy method
The peeled mushrooms are placed in a large colander, scalded with boiling water, then cold water is added to quickly cool them, after which they are left to drain and dry. With this method, it is better to use large dishes - glass jars are not very suitable for spicy pickling. The bottom of an enamel pan or ceramic pot is first covered with fresh blackcurrant leaves, black peppercorns, as well as several bay leaves. Then they begin to lay the mushrooms. They do this the same way as in the previous method - caps up, sprinkling each layer with a mixture of salt and ground black pepper. When the container is full, it is covered with blackcurrant leaves, a napkin is placed on top, and a pressure circle with a weight is placed on top of it.
Express method
You can also pickle saffron milk caps using a simplified technology. To do this, young mushrooms are sorted out, lightly washed with cool water, and then placed in a small container with their caps down. It is not recommended to use large containers for quick pickling, since pickles prepared in this way have a short shelf life - only a few days. After salting and adding spices, the container is put in the refrigerator. The appetizer will be ready in just 1.5 hours.

Common mushrooms that grow in forests from July to August are saffron milk caps. They have a characteristic color ranging from yellowish-orange to reddish. They have long been considered a valuable food product. They are often eaten by vegetarians due to their high protein and mineral content. There are various ways to prepare them. The most common recipes for how best to pickle saffron milk caps are presented below.

Let's take a closer look at how to prepare specimens before cooking. Preparing saffron milk caps is an important stage. After all, they grow in the ground, and worms love them very much.

Cleaning saffron milk caps for pickling

Regardless of the cooking method, they need to be cleaned. Carry out the procedure with freshly collected specimens.

1. The first thing you need to pay attention to during collection is whether the specimen is edible. Real saffron milk caps exude orange juice when cut, while poisonous ones exude white juice. Still have to double check at home.
2. Remove blades of grass, pieces of soil, moss and other contaminants from the stems and caps. Select wormy and spoiled ones.
3. Divide large saffron milk caps into several parts. Small in size, cook whole.

Soaking mushrooms

Many people are concerned about the question of whether it is necessary to soak saffron milk caps, and how to do it correctly. Saffron milk caps are considered the most successful mushroom for preservation. After all, they are elastic and retain their shape perfectly.

The pulp is a little bitter, but this gives them a special piquancy. Many cooks do not soak saffron milk caps, but only rinse them before salting.

It all depends on the cooking method. If cooked dry, they do not need to be washed. Simply wipe with a damp cloth. In the usual way, rinse under running water. Next, cut off the damaged parts and cut into pieces.

Features of salting saffron milk caps so that they do not darken

Having a dense consistency and rich composition, saffron milk caps are perfectly prepared in different ways. Marinated ones can be used as an independent dish, you just need to season with vegetable oil and add onions. Stewed potatoes with the addition of saffron milk caps are also good, and so on. There are a lot of options and, in any case, this type of mushroom is at its best.

Many people love salted mushrooms, which are easy to prepare at home. A special feature of the product is that you can taste them a week after salting.

The product can be preserved by canning. During the processing process, an unpleasant problem is often discovered - saffron milk caps lose their original attractive appearance. They turn black. In most cases, this is observed during salting, boiling and soaking. Many people believe that the product is spoiled. These are the only representatives that contain thick, sweet-tasting, milky juice.

If saffron milk caps have darkened, this does not mean that they cannot be consumed. Perhaps some factors were not taken into account during cooking.

The most popular cooking method is salting. Specimens may darken both during processing and a few days after salting. If there is no unpleasant odor or mold, there is no need to worry.

Possible causes of darkening:

1. The specimens were not completely covered with brine. Contact with air will cause the flesh of the mushrooms to darken; this is a completely safe phenomenon. If you don’t want to use them as an independent snack, you can make soup or fry them.
2. Most likely, there were different types of saffron milk caps in the basket. Spruce trees tend to darken during heat treatment.
3. A large number of seasonings and spices were used for marinating. For example, adding dill may cause a color change.
4. Stored for a long time before processing.

Every housewife wants to know how to prepare a truly delicious dish and preserve its color qualities. First, the saffron milk caps do not need to be soaked. With the exception of those fruits that were collected near roads. Pre-soaking will remove accumulated harmful substances from the fruit. Experienced mushroom pickers advise replacing this procedure and cleaning the mushrooms with a sponge or toothbrush.

When processing a large volume of products, place in a basin and fill with water with the addition of salt and citric acid. Place pressure, you can use an inverted bowl or tray and place a heavy object on top of it. Keep the container in a cool place, away from direct sunlight. It is important to start salting immediately after cleaning. The container should be made of glass, wood or covered with enamel. Other materials will lead to a reaction and damage to the workpiece.

Recipe for pickled saffron milk caps in glass jars

In addition to salting, pickling is used. Thanks to the special marinade, it turns out very tasty and satisfying.

Hot salting method at home

Let's look at how to properly cook mushrooms below. To get not only tasty, but also healthy preparations, the hot salting method is suitable. Pickled saffron milk caps will not only diversify the everyday table, but also decorate the festive table.

You can highlight the amazing taste of mushrooms by using the following marinade.

List of necessary ingredients per liter of water and kilogram of saffron milk caps:

• sugar – 1 tablespoon;
• salt – 1.5 tablespoons;
• vinegar essence - 1 tablespoon or 8 tablespoons of 9% table vinegar;
• garlic – 6 cloves;
• 8 peas each of black and allspice;
• 2 dried cloves;
• 1 teaspoon ground cinnamon;
• a bunch of dill and bay leaf.

Preparing mushrooms:

1. Inspect each mushroom, remove dirt and damaged areas.
2. Rinse under water or wipe with a damp cloth.
3. Place in a saucepan with water and place on the stove over medium heat. After boiling, reduce the heat, add salt and cook for half an hour. Remove any foam that appears during cooking with a slotted spoon.
4. Drain in a colander. Do not use the resulting decoction. Rinse with water, stirring constantly.

Next you need to prepare the container. For winter preparations, it is better to take 500 milliliter jars. Wash each thoroughly using a kitchen sponge and a special detergent. Take the required number of lids and sterilize along with the jars.

This is done in different ways:

1. Pour water into a bowl with high sides and bring to a boil. Gradually place jar after jar into the basin. If space allows, you can sterilize several jars. The water level should be above the jar. Only in this case can a positive effect be achieved. Boil for 10 minutes.
2. To do this you will need a saucepan and a special device for sterilizing jars. Turn the jar over and place it in the hole to sterilize for 5 minutes. The rising steam will immediately enter the container and remove all existing microbes.
3. Place the jars in a preheated oven and keep there for 10 minutes.
4. Use a microwave. Sterilization time – 3 minutes.
5. Boil the lids in boiling water.

You can determine the required amount of marinade by the actual weight of the mushrooms. When pickling, it is necessary to use a preservative, in this case it is vinegar.

Preparing the marinade

Pour the required amount of water into the pan, add all the ingredients except vinegar and bring to a boil. Boil for 10 minutes. The marinade needs to be made a little saltier.

Marinating steps:

1. Pour the mushrooms into the brine and boil for a quarter of an hour.
2. Pour in vinegar and boil everything thoroughly again.
3. Slowly pour into prepared jars. Rushing may cause the jar to burst.
4. Pour the rest of the brine on top up to the rim.
5. Roll up with sterilized lids.
6. Lay out the blanket. Place the jars with the lids down and wrap them well with a blanket. Wait until it cools down completely.
7. Turn the jars over and make sure they are sealed well and tightly. There should be no wet places in the place where the jar stood.
8. Mark the year of sealing on the lid of the jar with a marker.
9. Consume within a year.

If there is little salt in the mushrooms after opening, add salt before eating.

Cold way

According to another option, mushrooms can be pickled cold. This recipe uses oppression. The ideal option is a jar of water. Do not use bricks, foam blocks, stones or other heavy objects. Contact of the material with brine will result in spoilage of the pickle. The mushrooms are either immediately placed in jars, topped with salt and spices, or all the ingredients are mixed in a saucepan and then placed into jars.

The calculation of ingredients is per kilogram of prepared mushrooms:

• table salt that does not contain iodine - 2 tablespoons;
• garlic – 4 cloves;
• dill;
• cloves - 4 pieces;
• peppercorns – 5 pieces;
• horseradish - 2 leaves;
• oak and currant leaves, spruce branches.

Cooking method:

1. Small fruits must first be cleaned and washed. Separate the caps from the legs. Cut large caps into several pieces.
2. Wash the enamel pan and dry it over gas to remove microorganisms.
3. Pre-scald the leaves and twigs with boiling water. Place half the leaves, a small amount of salt, cloves and pepper on the bottom.
4. Divide the mushrooms into equal parts and lay them in layers, sprinkle with chopped garlic and salt. The hats must be placed on the bottom, and the legs on top.
5. Re-arrange the middle layer and the top layer with leaves and twigs.
6. Cover with a plate of suitable size. Place a three or five liter container of water on top.
7. Place the workpiece in the refrigerator or cellar. Temperature range – 0-5 degrees.
8. After three days, check the amount of brine. If the mushrooms are not completely submerged, add a small amount of cold boiled water.
9. Marinate for 3 weeks. This time is enough for the mushrooms to be salted and soaked in spices.
10. Can be stored in a saucepan, covered with a thick, clean cloth. Or put it in glass boxes or jars.
11. Mushrooms prepared according to this recipe do not require sealing. They can simply be covered with glass lids.
12. It is important to fry the dishes used for storage or hold them over steam to remove germs and bacteria.

Preservation storage rules

During preparation, all sterilization standards must be strictly observed. The hermetically sealed jar can be stored at room temperature in the pantry. It is important that there is no boiler, radiator, stove or stove nearby. Heat encourages microbial growth and will cause product spoilage.

It's good if there is a cellar or basement. The temperature in the room should be 0-10 degrees. It is important to ensure that the cellar is dry.

Mushrooms must not be stored for longer than 2 years. It is better to consume in its pure form within one year; It is important to heat the preparations that remain after opening: frying, boiling, stewing. Keep salted saffron milk caps in a cool room, it is better if there is no direct sunlight. If the storage temperature is above 5 degrees, this will lead to spoilage of the mushrooms.

In ancient times, wooden tubs were used to pickle mushrooms. Wood is an environmentally friendly material. If you don’t have such a tub, a glass container will do. After pickling, store mushrooms for six months. Pickled mushrooms are stored in the basement or cellar.

conclusions

Camelina is considered the royal mushroom. And not in vain - Peter 1 loved these mushrooms very much. Sterilization and hermetically sealed are the most reliable methods of storage. The main goal of preparations is to diversify the winter diet, enrich it with proteins, minerals and vitamins. There is a good saying: “One day feeds the year.” In the summer months, you need to take care of preparing mushrooms, and in the winter months, you need to take care of their proper storage.

Summer time with rains pleases us with an abundance of forest mushrooms. Among them are bright orange-red mushrooms growing in pine and spruce forests. Ryzhiki, along with porcini mushrooms and milk mushrooms, are included in the first category of mushrooms, which classifies mushrooms according to their taste and nutritional qualities. They can be prepared immediately or stored for the winter. Salted saffron milk caps will decorate both everyday and holiday tables!

Saffron milk caps gained popularity not only for their taste, but also for their benefits. The bright color of this mushroom is given by beta-carotene, from which the body synthesizes vitamin A - an antioxidant, an essential component for healthy skin, hair, bones and vision; it stimulates the production of collagen, slowing down aging. Camels contain the natural antibiotic lactarioviolin, which is used in the treatment of bacterial infections.

How to select and prepare saffron milk caps for pickling

Ryzhiki are one of the few mushrooms that are prepared raw. Fresh saffron milk caps of any size are suitable for pickling, but small mushrooms that can be salted whole are ideal. It is important that the saffron milk caps are not overripe and wormy. If holes are visible on the cut of the stem, it is cut off with a knife to the cap and, if the holes do not disappear, the mushroom is thrown away.

There are several ways to salt saffron milk caps; the preparation of mushrooms depends on the salting method. Heavily contaminated saffron milk caps are not suitable for dry pickling. The mushrooms are not washed, but treated with a dry cloth, and dirt is carefully removed from the plates. For other methods, the saffron milk caps are not soaked, but washed thoroughly with a sponge under running water and drained in a colander or placed on a towel.

To ensure that medium and large mushrooms are evenly salted, they are cut into pieces of the same size.

Why are salted saffron milk caps good?

Ryzhiki are pickled, frozen, fried, salted and fermented. During heat treatment, vitamins and beta-carotene in saffron milk caps are partially destroyed. Pickled saffron milk caps last longer than salted ones; they turn out sharp and crispy, but undergo heat treatment. Mushrooms are frozen fresh, boiled or fried; after defrosting, the mushrooms lose their taste and become slightly bitter. Fried saffron milk caps for the winter turn out to be fragrant and tasty, but the vegetable oil in which the saffron milk caps are fried adds calories.

Pickling and pickling are the best ways to preserve not only the beneficial substances and color in saffron milk caps, but also the natural taste. The nutritional value of pickled saffron milk caps is higher than that of salted ones. The fiber contained in saffron milk caps is poorly digested by the body. Lactic acid, which is formed during fermentation, enters the body and contributes to the destruction of fiber.

Methods for salting saffron milk caps

Ryzhiki can be salted in enamel dishes, wooden barrels and glass jars. When using enamel cookware, it is very important that there is not the slightest damage to it. There are three ways to pickle saffron milk caps: dry, cold and hot.

Dry method

Fresh saffron milk caps smell wonderfully like pine needles. The dry method of pickling saffron milk caps will preserve the magnificent natural aroma.

Prepared saffron milk caps, legs up, are laid out in layers in a bowl and sprinkled with salt (40 grams of salt per 1 kg of mushrooms). Mushrooms are added without adding herbs and garlic. The mushrooms are covered with a cloth on top, on which a plate or wooden circle and a weight are placed.

After 2-3 hours, the saffron milk caps give juice. The mushrooms are left for 1-2 days at room temperature, then put in the refrigerator. Fragrant crispy saffron milk caps will be ready in 14 days.

Cold way

The principle of preparation is the same as with the dry method, only before salting the saffron milk caps are washed and salt is added per 10 grams. more. Mushrooms are layered with salt, garlic and herbs (dill, horseradish and currant leaves). When cold-salted, saffron milk caps are ready in 14 days; they turn out crispy, and herbs and garlic add a unique taste and aroma.

Delicious recipe: salted saffron milk caps with onions. For 1 kg. take saffron milk caps:

• 50 gr. salt;
• 4 peas of allspice;
• 150 gr. onions.

Preparation:

• onions are cut into thin half rings and mixed with salt and pepper;
• Place a small amount of the prepared mixture on the bottom of the dish, then alternate layers of saffron milk caps and onions with salt;
• cover the mushrooms and onions with a plate, then several layers of gauze and put pressure (a stone or a jar of water). After a few hours the juice appears;
• The dishes with mushrooms are left at room temperature for 1-2 days, and then put into a cool room at a temperature of +2 to +8 degrees C. After 14 days, the saffron milk caps are ready.

Hot way

To pickle saffron milk caps using the hot method, it will take more time to prepare. The saffron milk caps come in different sizes; they don’t have to be cut, but when cooked, the mushrooms lose some of their nutrients.

After boiling, prepared saffron milk caps are boiled in water for 5 to 10 minutes, removed from the water and cooled. Then put it in a bowl, sprinkle with salt (50 grams per 1 kg of mushrooms), add horseradish leaves, dill umbrellas and peeled garlic cloves between the layers.

The mushrooms are covered with a plate, a cloth, a weight is placed and put away immediately in a cool room. These saffron milk caps will be ready in 30 days.

Important subtleties of salting

The best fabric for covering mushrooms is several layers of gauze. With any method, every 3 days the gauze is removed, washed well and the mushrooms are covered again. If mold appears on top during the salting process, it is removed, the fabric and the load are washed well.

The brine that forms during salting should remain brown throughout the entire time. If the ambient temperature during salting is higher than +10 degrees C, the process may be disrupted and the brine will turn black. Mushrooms in black brine are thrown away.

How to store salted saffron milk caps

It is important not only to pickle salted saffron milk caps correctly, but also to preserve them for a long period. After salting, the mushrooms are removed from the brine and cleaned of leaves and garlic. Place loosely in sterilized jars and fill with brine. It should completely cover the mushrooms.

Saffron milk caps are stored for a long time and mold will not appear if mushrooms with brine in jars are poured with a thin layer of vegetable oil. Such saffron milk caps are also stored well under plastic lids.

The optimal temperature for storing jars of mushrooms is +5 degrees C. A refrigerator, cellar or basement is suitable for storage.

What to cook from salted saffron milk caps

Quick snacks are prepared from aromatic salted saffron milk caps. The mushrooms are removed, washed and chopped if necessary. Add vegetable oil, onions and herbs cut into half rings, mix everything, and the delicious appetizer is ready. Salted mushrooms are seasoned with sour cream and onions, sour cream and chopped garlic.

Salted saffron milk caps are dense and crunchy, so they are added to various salads that require salted or pickled mushrooms according to the recipe.

Quick caviar is prepared from salted saffron milk caps. For 200 gr. mushrooms take 1 pc. onions, 2 tbsp. vegetable oil, herbs and ground pepper to taste. Chopped onions are fried in oil, together with washed mushrooms and chopped herbs, chopped in a blender. Add pepper to the aromatic caviar, leave in the refrigerator for 20 minutes and serve.

Salted saffron milk caps are used to make creamy soups and prepare delicious fillings for pies and pies.

Choose any method of pickling saffron milk caps and enjoy aromatic mushrooms in the winter!

Tasty, nutritious and healthy saffron milk caps are great for adding to everyday dishes or as a delicious treat for the holiday table. The most popular option for preparing them is cold pickling, which preserves all the taste and beneficial qualities of these wonderful mushrooms. And the addition of various spices and herbs gives the salted saffron milk caps a piquant and pleasant tanginess, turning the traditional Russian appetizer into a real delicacy. Interested? From this article you will learn how to cold pickle saffron milk caps using the most popular recipes!

Preparation

To prepare saffron milk caps for cold pickling, you need to check the mushrooms for defects and debris, and then simply wipe the caps and stems with a clean cloth or sponge to remove dirt and cut off any damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms for pickling, more or less the same in size.

Step-by-step recipes with photos

Cold pickling of saffron milk caps is attractive because the appetizer will be ready in 3-4 weeks, unlike the hot method, which requires more effort and time. At the same time, the mushrooms will retain their wonderful forest aroma and taste, as well as nutritional value. They can be consumed as a ready-made snack or placed in glass jars and stored in the refrigerator.

Tip: if you cold-salt saffron milk caps, always add green horseradish leaves to them, which prevent the development of bacteria and add a piquant pungency to the salted mushrooms.

The classic recipe for cold pickling of saffron milk caps for the winter has long been practiced by experienced housewives, because at home they produce a product from which you can quickly create a tasty treat for any occasion.

Number of servings/volume: 4-5 liters

Ingredients:

• fresh saffron milk caps – 5 kg;
• rock salt – 10 tbsp. l.;
• bay leaf – 4 pcs.;
• black peppercorns – 3 tbsp. l.;
• cherry leaf – 20 pcs.;
• horseradish leaf – 4-5 pcs.;
• fresh dill - 4-5 umbrellas.

Preparation:

1. Pour boiling water over cherry and horseradish leaves, dry, divide into two parts and place half on the bottom of a spacious enamel pan so that they form a “cushion” for the mushrooms.
2. Clean the saffron milk caps from defects and rinse them under running water, then pat dry with a paper towel.
3. Layer the mushrooms in the pan on top of the leaves, distributing them evenly and sprinkling each mushroom layer with salt, dill umbels, black peppercorns and bay leaves. Place the other half of the horseradish and cherry tree leaves on top.
4. Cover the container with saffron milk caps with a lid that is smaller in diameter, and press it down with a three-liter glass jar filled with water.
5. Place the container with pressure in a cool place. You can taste the mushrooms for doneness after 14 days, but they will be completely ready in 3-4 weeks.
6. For easy storage, transfer the salted saffron milk caps into sterilized jars, close with tight lids and place in the refrigerator or cellar.

Bon appetit!

Caps of saffron milk caps, cold-salted, are an ideal summer snack that goes perfectly with onion rings in sour cream, fried potatoes or herbs with garlic. To prepare this delicacy, a minimum amount of ingredients is required and only 7 days of salting, and the taste of the finished dish will exceed all your expectations.

Number of servings/volume: 2.5 l

Ingredients:

• fresh saffron milk caps – 3 kg;
• rock salt – 150 g.

Preparation:

1. Clean the saffron milk caps from debris, rinse under running water and separate the stems, leaving only the caps. Don't throw away the legs. They can be prepared separately, for example, fried in sour cream and served with any side dish.
2. Place a small amount of salt on the bottom of a wide enamel pan, spreading it along the bottom.
3. Place the prepared mushroom caps on the salt in 5-centimeter layers, placing them tops down and sprinkling each mushroom layer with an even amount of salt.
4. Cover the contents of the pan with clean gauze, place a wide plate on top, press it down with pressure and place it in a dark, cool place. The saffron milk caps will release juice, which can be supplemented with brine (in the proportions of 20 g of rock salt per 0.5 liter of boiled water) so that they are completely covered.
5. After 3-4 weeks, you can eat salted caps of saffron milk caps as an independent cold appetizer or serve with hot fried potatoes, onion rings and finely chopped herbs.

Bon appetit!

Saffron milk caps, salted for the winter in glass jars, literally fly off the festive table. This is one of the best snacks for forty-proof alcohol: salted saffron milk caps are not only tasty, but also very nutritious, which is extremely important when drinking strong alcoholic beverages.

Number of servings/volume: 4.5 l

Ingredients:

• fresh saffron milk caps – 5 kg;
• rock salt – 250 g;
• dry cloves – 5 pcs.;
• ground black pepper – 50 g;
• black peppercorns – 2 tbsp. l.;
• black currant leaf – 15-20 pcs.;
• bay leaf – 10 pcs.;
• fresh/dry dill – 5 umbrellas.

Preparation:

1. Clean the saffron milk caps from debris and dirt, rinse well.
2. Pour boiling water over 2-3 times and place on a paper towel for 20 minutes to remove excess moisture and dry the mushrooms.
3. Place one part of the blackcurrant and bay leaves, peppercorns and cloves in the bottom of a large saucepan.
4. Place the mushrooms with their caps on top in the pan, sprinkling with salt and ground pepper.
5. When the mushrooms are finished, cover them with the second part of currant leaves, laurel leaves and dill umbrellas.
6. Cover the contents of the pan with a clean, smaller lid, press it down with pressure and leave it for 2 days so that the spices and spices have time to soak the mushrooms.
7. Transfer the contents of the pan into sterilized jars and fill with the resulting brine. The saffron milk caps should be completely immersed in the brine - if there is not enough brine, add the required amount of cold boiled water to the jars.
8. Close the jars with mushrooms with nylon lids and store them in the refrigerator or cellar. Remember that without pasteurization, preservation cannot be stored for very long, so it is recommended to consume saffron milk caps in jars within 2-3 months.

Bon appetit!

Video

We offer you a few more video recipes for cold pickling of saffron milk caps:

Look for other recipes for pickling saffron milk caps in another article on our website.

Recipes for pickling saffron milk caps can be found in this article.

Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who will always feed you delicious food and share cool recipes. Pathologically optimistic.

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Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

From mid-summer to early autumn, forests abound with saffron mushrooms. They grow in large families in spruce forests. Saffron milk caps belong to the order of lamellar mushrooms. But unlike their other counterparts, they rarely become dirty, which makes them much easier to handle. Harvesting peaks in September. It was during this period that many housewives are interested in how to pickle saffron mushrooms for the winter, and actively learn recipes from friends and acquaintances.

The mushrooms have a rich, bright red color, which is how they got their name. In cooking, they are highly valued for their versatility and pleasant taste. They are often stewed, boiled, pickled, but most often they are salted in jars for the winter in various ways.

Saffron milk caps are distinguished by their bright color, which is provided by the presence of beta-carotene. Once in the blood, it is synthesized into vitamin A (retinol), necessary for good vision.

Their composition is also rich in B vitamins and ascorbic acid, which has a beneficial effect on the immune system. Eating mushrooms helps improve digestion, because... they are rich in fiber and zonal substances.

In folk medicine they are often used to treat various inflammations of a bacterial nature. This is possible thanks to the presence of a natural antibiotic - lactyrioviolin. It naturally inhibits the growth of bacteria and leads to complete recovery of the patient.

The presence of protein (more than 4%) makes these forest products a valuable food product, partially replacing meat.

Salted saffron milk caps: the hot method

Hot pickling of saffron milk caps is a recipe based on heat treatment of the product followed by pickling at home.

Ingredients:

• 10 kg of fresh saffron milk caps;
• 500 gr. table salt (not iodized);
• 15-20 clove buds;
• 100 gr. black currant leaves;
• 3 cloves of garlic;
• 15 peas of allspice;
• 10-15 bay leaves.

Before you pickle saffron milk caps for the winter at home, you need to carefully sort through and discard wormy and spoiled mushrooms. If there is a lot of wormhole, then such a batch should be soaked in slightly salted water for several minutes. If everything is fine, then a regular one will do. After cleaning, cut large specimens into several parts, leaving small ones whole, as required by the recipe.

We put water on the stove; when it boils, add the saffron milk caps. Cook after boiling for up to 5 minutes, regularly skimming off any foam that appears.

Drain properly boiled mushrooms through a sieve and cool to room temperature. Then we fill the container prepared for pickling, placing the saffron milk caps up so that they are salted more evenly. Each layer should be generously salted, seasoned with bay leaf, currant leaves and other spices.

When everything is in place, you need to put pressure on top. A wooden circle or an ordinary shallow plate is suitable for this. In this recipe, the weight can be a heavy clean stone or a three-liter jar of water. Cover the dish with a double layer of gauze and apply pressure.

We place the container for 1.5 months in the cold with a temperature of 0 to +7 degrees Celsius. A basement or cellar is suitable for this; at worst, you can use the bottom shelf of the refrigerator.

A clear temperature indicator at home is the brine, or rather its color. During normal salting of saffron milk caps, the brine always has a brownish color. If it turns black, then the ambient temperature is higher than necessary. In this case, the mushrooms are no longer suitable and there is no point in salting them further.

After a month or two, you can enjoy a delicious snack - salted saffron milk caps, prepared according to this recipe for the winter.
Salted saffron milk caps: cold method
This salting method is good because almost all nutrients, vitamins and minerals are preserved in the final product.

Ingredients:

• 1 kg of saffron milk caps;
• 10 pieces. bay leaves;
• 20 gr. black currant leaves;
• 50 g salt;
• 20 pieces of allspice;
• 2-4 cloves of garlic;
• a little black pepper.

Cold salting of saffron milk caps for the winter is most often used for young mushrooms. We clean the mushrooms properly and rinse them with cold water. Then you need to spread them on a dry towel to drain off excess liquid.

In the meantime, prepare the dishes for pickling the saffron milk caps. An enamel-coated pan, glass jar or wooden barrel is perfect for these purposes. Place spices with bay leaves on the bottom and sprinkle a little salt. Although experienced mushroom pickers make do with only salt, so as not to interrupt the already very rich natural taste and aroma of salted saffron milk caps.

We begin to lay out the mushrooms with their caps up, periodically sprinkling them with salt (you need to salt generously). Salt consumption: 1.5 cups of salt per 1 bucket of raw materials. After this, cover the dish with a circle, cover it with gauze and put pressure on top.

To successfully salt saffron milk caps at home, the ambient temperature should not exceed 20 degrees. Every three days we replace the gauze piece on the barrel with a fresh one.

You need to marinate the mushrooms for two weeks, and then put them in clean glass jars. Mushrooms salted in this way are edible for about two years. The recipe says that you cannot seal the jars tightly.

Salted saffron milk caps: a quick way

Quick salting of saffron milk caps is also called emergency. You can use it when you urgently need to prepare a mushroom appetizer. The saffron milk caps salted in this way are used as food immediately, but they are not suitable for long-term storage.

Ingredients:

• Camelina mushrooms;
• Salt.

Cooking method:

We carefully sort and wash freshly collected mushrooms. Place them in a saucepan with the legs facing up. In this position they will salt faster.

Now completely cover everything with salt and leave it to salt at room temperature for 1.5-2 hours. Then drain the dark red juice, thoroughly rinse the saffron milk caps under running water and serve with onion half rings, seasoned with vegetable oil.

Salted saffron milk caps: dry method

This pickling recipe is characterized by the complete absence of water in the entire cooking process. Before pickling, the mushrooms are not even washed, but simply thoroughly cleaned of debris and soil residues. Particular attention is paid to the leg. They scrape it, use a sharp knife to refresh the cut and remove the damaged edges.

Cleaned mushrooms are placed in a pickling bowl with their caps facing up. A ball of mushrooms is generously sprinkled with table salt, then a second ball is formed, etc. We make layers almost to the top, and when there is 10 cm left to the lid, we place a wooden circle on top and press it with pressure.

During the pickling process, the saffron milk caps will release juice and decrease in volume. When this happens, you can add fresh mushrooms on top and salt them, pressing down with pressure.

You can treat yourself to such pickles after 2-3 weeks, but you need to store it in the cellar without removing the oppression.

The above pickling methods are intended only for saffron milk caps; they are not suitable for other types of mushrooms. Before salting, many varieties of forest mushrooms must first be soaked in several waters, boiled and only then salted.

Bon appetit everyone!