I love recipes from the old generation piggy bank! When pickling saffron milk caps, my grandmother always added horseradish and currant leaves to the brine. This is how cucumbers are usually pickled to give them crunch. The saffron milk caps also turn out crispy and do not spoil if you simply store them in the refrigerator under nylon covers. It is not necessary to seal them with a seam.

Grandma’s method of salting saffron milk caps is one of my favorites. It contains a lot of fragrant spices, dill, when you open the jar, the aroma is extraordinary. Salted saffron milk caps are delicious as a stand-alone snack; they can also be added to Olivier salad and other salads.

Salted saffron milk caps according to grandma's recipe

Ingredients:

1 kg of fresh saffron milk caps;
1 liter of water;
2 tbsp. l. rock salt;
2.5 tsp. spoons of sugar;
1 tsp. peppercorns;
2 small leaves of horseradish;
2 bay leaves;
4-5 blackcurrant leaves;
1 large umbrella of dill.

Method for preparing salted saffron milk caps

1. Prepare the mushrooms: cut off the lower parts at the stems with a knife, remove wormy and spoiled areas. Pour selected mushrooms into a large bowl with slightly salted water and rinse thoroughly for about 5 minutes. Drain the water and repeat the manipulation a couple more times.

2. Now you can cook the saffron milk caps - throw them into boiling water, cook for 15 minutes, drain in a colander and rinse under a tap with cold water.

3. Jars with a volume of 0.5-0.7 liters (optional) must be clean, they can be sterilized if desired, but grandma just poured boiling water over them - that was enough. Fill them with mushrooms, not reaching the “hangers” half a centimeter.

4. Make brine: boil a liter of water, add salt, dill, sugar, peppercorns and bay leaves. When it boils again, throw in the washed horseradish and currant leaves. After 30 seconds, remove from heat and immediately pour the saffron milk caps into the jars.

5. Leave the snack on the table until it cools completely, then close it with plastic or nylon lids and put it on the bottom shelf in the refrigerator.

Recipe by Ekaterina A.

Ryzhiki belong to the lamellar mushrooms and are ideal for pickling for the winter. Their name corresponds to their appearance: the plates under the caps are orange in color, and the caps themselves are variegated. In this article we will look at how to pickle saffron milk caps for the winter at home.

The flesh of saffron milk caps is orange and has juice that is not bitter, so they are not soaked for a long time, unlike milk mushrooms. When pickling, it is not necessary to cook. Thick legs are hidden under the caps, which are just as good when salted as the caps, which cannot be said about other mushrooms.

Saffron milk caps grow in colonies in spruce forests. The harvest season begins in mid-summer and continues until autumn.

Classic recipe for pickling saffron milk caps

I’ll start the description of popular salting and pickling recipes with the classics. Classic technology is universal and simple, because it does not involve the use of water. Ryzhiki are salted in their own juice, preserving their original taste and aroma.

Ingredients:

• Saffron milk caps – 1 kg.
• Table salt – 40 g.

Preparation:

1. Using a knife, clean the ingredients: make a new cut, tidy up the legs.
2. Place the peeled saffron milk caps in a pickling bowl in layers, sprinkling with salt. Place a weight on top. After 10 days, the dish is ready for tasting.
3. Distribute the salted mushrooms into prepared jars and add brine. If there is not enough liquid, add a little chilled boiled water.
4. Roll up the jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.

Video recipe

I don’t think you’ve ever come across a simpler way to pickle mushrooms before. This recipe does not require the use of any spices, but if you want to diversify the taste, use your imagination or simply put your favorite spices in the container. It makes a good side dish for classic French meat.

How to pickle saffron milk caps for the winter

The good thing about the classic recipe is that it provides ample opportunities for experimentation, but not every housewife has enough time or courage to do this. Therefore, cold and hot methods of pickling saffron milk caps for the winter are more popular among people, which have stood the test of time and have become perfect over many years.

Hot way

The hot technology for preparing salted saffron milk caps is the most time-consuming, since it involves heat treatment. But it also has a huge advantage - any mushrooms are suitable for harvesting for the winter, regardless of size.

Ingredients:

• Saffron milk caps – 5 kg.
• Salt – 250 g.
• Garlic – 2 cloves.
• Cloves – 10 buds.
• Black pepper – 10 peas.
• Laurel – 10 leaves.
• Currant leaves – 50 g.

Preparation:

1. Sort through the mushrooms, throw the wormy ones in the trash, and cut the large ones into pieces.
2. Place a large container of water on the stove and heat it up. Place the prepared saffron milk caps into boiling liquid. It is important that they become fully immersed. After boiling again, simmer over low heat for a few minutes, then reduce the heat and keep on the stove for a few more minutes. Be sure to skim off the foam.
3. Place the boiled saffron milk caps in a colander and cool to room temperature. Then fill the pickling bowl with mushrooms, placing the caps up. Between layers, make a cushion of salt, black pepper, bay leaves and currant leaves.
4. Place a large plate on top, cover with gauze folded in three and press down with a weight. Place the container in a room where the temperature does not exceed 7 degrees. A basement, cellar or bottom shelf of the refrigerator will do.
5. Periodically monitor the process and analyze the color of the brine. If the liquid is brown, everything is fine. Black color indicates deterioration of the product.

After a month and a half you can start tasting. If done correctly, mushrooms will not disappoint and will make good company with fried potatoes or mashed potatoes. However, they are also 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 preservation for the winter, since the product retains its vitamin composition and benefits, and is also stored for a long time. The absence of a stage of heat treatment of raw materials adds additional attractiveness to the cold method.

Ingredients:

• Saffron milk caps – 2 kg.
• Currant leaves – 40 g.
• Garlic – 4 cloves.
• Laurel – 20 leaves.
• Allspice – 30 peas.
• Salt – 100 g.

Preparation:

1. After water procedures, place the peeled mushrooms on a towel. While the raw materials are drying, prepare a container for pickling. A glass jar, wooden barrel or enamel pan will work.
2. Place spices at the bottom of the container and add salt. Place the saffron milk caps on top, legs down, sprinkle with salt. Repeat several layers until you run out of ingredients. Cover the container with gauze, apply pressure, and leave for 6 hours. After time, the contents of the container will settle. It's time to add a new portion of saffron milk caps.
3. Keep the container in a room with a temperature no higher than 20 degrees. Change the gauze every three days. After two weeks, distribute the mushrooms into glass jars and store in the cold. The shelf life of such canned food is 2 years.

Video cooking

To properly salt or pickle saffron milk caps 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 herbs, will not leave you indifferent and will give you intense pleasure.

The benefits and harms of saffron milk caps

Ryzhiki have always been valued for their incredible taste, and in many national cuisines they are considered a delicacy. Doctors recognize their enormous benefits, because saffron milk caps are not inferior to vegetables and fruits in terms of vitamin composition, and in terms of the amount of proteins they successfully compete even with meat. And the benefits don't end there.

• Camelinas contain antioxidants that strengthen the immune system and support the body in the fight against infections. High calcium content benefits people with arthritis.
• There is no cholesterol or fat in saffron milk caps, which is why they are recommended for diabetics. This mushroom product has also been used in dietary nutrition, and is indispensable in the prevention of heart disease. Additionally, saffron milk caps have a positive effect on men's health.
• Scientists are closely studying the benefits of these mushrooms, which are due to the presence of selenium. The results of clinical studies in which malignant tumors were exposed to this mineral showed that it reduces the likelihood of prostate cancer by 50 percent. Scientists claim that eating 100 grams of saffron milk caps daily is equivalent to full-fledged chemotherapy.

If we talk about harm, saffron milk caps are not recommended for people with low acidity. The product is also contraindicated for pancreatitis and digestive problems, since it is poorly digested.

Mushrooms cause the greatest harm to the body when they end up in a basket together with surprisingly similar inedible fellows. At best, it ends in nausea, vomiting, convulsions or severe poisoning, and at worst, madness and death.

The positive or negative impact of saffron milk caps on the human body is individual in nature and is often determined by the amount of the delicacy eaten.

In the old days, for a kilogram of saffron milk caps they asked for an amount that was enough to buy several bottles of branded French perfume. Today, these mushrooms have become available and remain in demand in home and restaurant food.

Salted saffron milk caps are an amazing dish that delights with excellent taste. But often the mushroom delicacy spoils and ends up in the trash. To prevent this from happening, listen to the following tips.

1. Inexperienced mushroom pickers are interested in whether saffron milk caps are soaked before pickling. As I already said, this procedure is impractical. On the contrary, under the influence of water, the shape of the cap of the delicacy changes. To avoid this, clean the mushrooms with a toothbrush or wipe with a cloth.
2. The storage of canned food deserves special attention. The cold-prepared delicacy is not compatible with high temperatures. It is better to store such preservation in a cellar or pantry, where it is no more than 10 degrees. In such conditions, the salty dish will last up to two years.
3. If we talk about the hot salting method, the product also reaches readiness in 1.5 months and heat treatment does not affect the cooking time. Many housewives like this recipe because the risk of mold is close to zero.
4. 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 container, rinse with water, boil for 5 minutes and strain. Then place in clean jars and fill with new brine. Roll up the lids and refrigerate.
5. If mold appears on the surface of the brine, rinse the cloth in heated water with added salt, remove the layer of moldy mushrooms, dust healthy mushrooms with mustard powder, place a clean cloth, a circle and a weight on top.

Quick salting of saffron milk caps (dry salting - ready in 1.5 hours)

Delicious salted saffron milk caps

This is the easiest and fastest way to pickle saffron milk caps, which can be eaten in just 1.5 hours. No brines or marinades, just sprinkle the layers of mushrooms with salt. The results are very tasty, strong, juicy, aromatic and beautiful salted saffron milk caps! Just beautiful!

Compound

for 1 kg of mushrooms (yields a jar of 600-800 g)

• Saffron milk caps – 1 kg;
• Salt - .

Pine mushrooms

How to pickle saffron milk caps

Please note that the saffron milk caps in this recipe are first cleaned, shaking off debris, salted, and then washed.

• Clean the saffron milk caps: It’s good to shake them off from debris, helping yourself with your hands and a knife (DO NOT WASH!). Cut off the stems from the caps (we also salt them).
• Pickle: Sprinkle the bottom of glass or enamel dishes with salt. Lay out the saffron milk caps in layers (cap down, plates up), sprinkling them with salt (the top layer is salt). Cover with a lid and leave at room temperature for 1.5 hours (until ready). The mushrooms will immediately release their juice and, upon completion of salting, will be completely ready, having slightly decreased in volume.
• Rinse: Place the prepared mushrooms in a colander and rinse under running cool water.
• Storage and serving: Place the washed lightly salted saffron milk caps into a glass jar, pour vegetable oil on top (for better storage), close and store in the refrigerator for no more than 1 week. When serving, taste and add salt if necessary. Ryzhiki can be seasoned with vegetable oil, chopped herbs (green onions, dill, parsley, cilantro or basil) and finely chopped garlic. You can also add 1 teaspoon of table vinegar (6-9%).

Bon appetit!

Instant lightly salted saffron milk caps, sprinkled with green onions

The saffron milk caps were brought home
Cleaned saffron milk caps
Spread the saffron milk caps on salt

Saffron milk caps on salt
Layer of camelina
Sprinkle the saffron milk caps with salt

Mushrooms will quickly release juice when exposed to salt.
Salted saffron milk caps in a glass bowl
Saffron milk caps in a glass jar. Drizzle vegetable oil on top

Bright orange saffron milk caps are widely known and loved by many. They can be prepared in different ways - in any form the dish will delight you with excellent taste. Salted mushrooms are especially popular. How to salt saffron milk caps correctly so as not to spoil the taste of a valuable product?

Saffron milk caps are universal mushrooms. They have gained popularity due to their excellent gastronomic qualities, delicate taste and aroma. But this is not the only thing that forest beauties are famous for; they are perfectly absorbed by the human body, and unlike other mushrooms they have a wider biological composition:

• saffron milk caps contain a large amount of protein (more than 46%), this allows them to be included in the diet of people who refuse to eat animal products;
• bright color indicates the presence of carotenoids. Transformed into vitamin A in the human body, the substance is responsible for the antioxidant, restorative functions of cells;
• present in saffron milk caps are also vitamins B, PP, C;
• the list of minerals is wide, the main ones include calcium, magnesium, phosphorus and potassium;
• zonal substances and fiber improve digestion, removing toxins from the intestines.

The camelina mushroom is also a natural healer: the antibiotic lactarioviolin was found in its composition. This component is responsible for its anti-inflammatory and antiviral effects.

Low calorie content and beneficial properties make saffron milk caps a valuable product and allow these mushrooms to be included in the diet. How to pickle saffron milk caps at home so that it tastes good and also preserves all the beneficial qualities?

Saffron milk caps can be collected as early as July; the season lasts until the first frost in October. You can find bright mushrooms in a spruce or pine forest. They grow in groups, so if one is found, it means that the rest of the family are hiding nearby.

If you are lucky and you find strong and fleshy saffron milk caps in the pine forest, they will be intact at any size and will not lose their beauty during processing. In the spruce forest there are thinner species, so it is better to collect small specimens. An adult mushroom will have to be cut into pieces: the cap may break, although this will not affect the taste.

What a mushroom picker should know:

• For any pickling option, you need fresh mushrooms. They are processed immediately; there is no need to postpone the procedure until later.
• To make it less fuss at home, it is better to clean the mushrooms during collection, cut off dirty areas, and remove dried leaves and debris.
• It is preferable to salt saffron milk caps with a cap diameter of 5 cm: such mushrooms retain their integrity and look very beautiful on the table.
• Inexperienced mushroom pickers should know that saffron milk caps resemble mushrooms in appearance, but they are significantly superior in taste, and their cooking methods are different. To avoid confusion, you need to pay attention to the cut. The flesh of the camelina is bright orange; when pressed, a sweetish reddish juice is released.
• The best container for pickling saffron milk caps at home is wooden tubs: they retain the fresh forest aroma of the mushroom. If there are no tubs, you can use glass jars.
• Ryzhiki can be salted cold - there is also a cooking recipe that involves heat treatment.

Do you need to soak saffron milk caps before salting? This procedure is unnecessary; before cooking, wash the mushrooms well enough to remove dirt.

When cold salting, the color of the mushrooms will change: they will darken. If you boil them or quickly salt them, their rich red color will remain.

Hot way

Hot pickling of saffron milk caps involves heat treatment of the product, and although the process takes a long period of time, it allows you to use all available mushrooms, regardless of size.

What you need for preparation:

Components:

• Saffron milk caps - 5 kg
• Table salt - 250 g
• Cloves - 10 pcs.
• Bay leaf - 10 pcs.
• Black currant leaves - 50 g
• Garlic - 3 teeth.
• Black pepper - 10 pcs.

How to pickle saffron milk caps:

• Before starting the procedure, you need to sort out the mushrooms, discarding spoiled and wormy ones.
• If there are specimens that have been slightly undermined by worms, it would be a shame to throw them away. They are immersed in cold salted water for half an hour.
• Selected saffron milk caps are thoroughly washed and cleaned. Large ones are cut into pieces, medium-sized and small mushrooms can be salted whole.
• Place the mushrooms in a pan of boiling water; it is important that they are completely immersed in the liquid.
• When foam appears, it must be removed with a slotted spoon.
• Boil the mushrooms at maximum heat for 2 minutes. Then the flame intensity decreases and boiling continues for another 3 minutes.
• The boiled saffron milk caps are placed in a colander, after which you need to wait for them to cool.
• It is better to choose dishes for pickling with a wide neck. Ideally, this is a wooden casserole, but if you don’t have one, an enamel pan will work just fine.
• All components are laid out in layers: first, salt and spices are poured onto the bottom, then mushrooms, and so on until the end.
• When the mushrooms are gone and the last row is covered with salt, cover everything with gauze folded in several layers or with a clean linen napkin.
• You definitely need to put pressure on top. To do this, you can take a plate or a wooden circle that fits the width of the dish, and place a three-liter jar filled with water on top.

The container is taken into a room where the temperature will be kept no lower than 0 and no higher than 6 °C. A cellar is suitable for these purposes; if you don’t have one, you can use a refrigerator (it’s better to store it on the bottom shelf, since that’s where the optimal temperature is). The duration of the hot salting process for the winter is 6 weeks. During this time, you should periodically look in and check the condition of the brine; the gauze is changed every 3 days.

A rich brown color indicates proper storage and high-quality condition of the brine. If it darkens, acquires a gray or black tint, this means that the mushrooms have begun to deteriorate and the product will have to be thrown away.

You can put mushrooms on the table after a month and a half.

Salt quickly

Quick pickling of saffron milk caps is used when the dish needs to be prepared in a hurry. As a rule, smaller specimens are selected. To prepare the accelerated recipe, in addition to mushrooms, you only need salt (250 g of product per kilogram). How to do:

• mushrooms should be sorted and washed;
• place them in a pan with their legs up: it is believed that this way they salt out faster;
• sprinkle the saffron milk caps thickly with salt, carefully so as not to break them, mix with your hands;
• leave for a couple of hours to salt out; no need to put it in the cellar or refrigerator;
• After the allotted time, the released juice is drained, the mushrooms are washed well under running water.

It is not recommended to keep it longer: the pulp will absorb salt and the saffron milk caps will be over-salted and not as tasty. The dish is almost ready; for the final touch, all that remains is to add vegetable oil and onions. Emergency salted saffron milk caps are eaten immediately: they are stored in the refrigerator for only a few days.

Saffron milk caps in English

This recipe is for gourmets and for those who want to surprise guests with an unusual dish. What is needed:

Products:

• Saffron milk caps - 1 kg
• Dry wine (red) - 100 ml
• Salt - 20 g
• Olive oil - 100 ml
• Sugar - 20 g
• Dijon mustard - 20 g
• Onion - 1 pc.
• Quantity

How to do:

• pure mushrooms are blanched for 5 minutes in salted water;
• throws it in a colander;
• when the mushrooms have cooled, cut them into strips;
• Then it’s more convenient to cook the dish in a saucepan, into which the wine is poured, the remaining spices are added, and brought to a boil;
• add mushrooms to the mixture and cook for 5 minutes.

Then the mixture is placed in glass jars, left to cool, and then put in the refrigerator. You can taste caviar after 2 hours

Cold method in jars

Cold pickling of saffron milk caps is a common option. Its advantage is that all valuable substances remain unchanged, so the benefits of such mushrooms are greater. The recipe is used for winter storage and preparation for a long period. Many people are interested in how to pickle saffron milk caps for the winter in jars, because you don’t always have a cellar, so you have to keep the pickles in the refrigerator, and the pan takes up a lot of space. There are two methods: one involves the use of water at the preparatory stage, the other allows you to do without it.

The first recipe you need:

Products:

• Saffron milk caps - 1 kg
• Black currant leaves 15 pcs.
• Salt - 50 g
• Allspice black pepper -15 pcs.
• Garlic - 4 teeth.
• Laurel leaf - 10 pcs.
• Horseradish leaf - 1 pc.

The main thing is salt; other ingredients are added as desired. You can add dill or hot pepper. Some people believe that these ingredients are unnecessary and only spoil the taste of the mushrooms. In fact, everyone chooses what they like.

• saffron milk caps are cleaned and washed with cool water,
• Do they need to be dried? To do this, clean specimens are laid out on a towel or cloth?
• suitable utensils are selected: a wooden barrel or an enamel pan, three-liter jars;
• horseradish, spices and salt are laid out on the bottom, then mushrooms, they are again salted, then in the same sequence in layers;
• the container must be covered with gauze;
• oppression is imposed.

The storage temperature during the salting period should not exceed 5 °C. The gauze is changed regularly after 3 days; if mold appears, the fabric is removed and the mushrooms are washed with hot water. Ready time – 2 weeks.

It is good to put a sprig of heather or spruce at the bottom of the tub or in the middle, then the unique aroma of the forest will be preserved, and the needles will also prevent the appearance of mold.

If the salting took place in a saucepan, the jars are sterilized over steam, after which the mushrooms are placed in them. The container is closed with a nylon lid and lowered into the cellar or put in the refrigerator. If everything is prepared correctly, this product will be stored for up to 2 years.

Dry method

Cold salting of saffron milk caps using a dry method is recommended for those who plan to keep mushrooms in jars in winter, as they will begin to release a lot of juice and settle, which means that more of them will fit in a glass container. To prepare a dry recipe, the saffron milk caps are not washed, but only thoroughly cleaned of debris, and polluted and spoiled areas are cut off. How the process works:

• Mushrooms are carefully placed in a bowl with their caps up.
• generously sprinkle each row with salt (for 5 kg of mushrooms - 250 g of salt), if desired, you can add spices;
• The mushrooms are laid out almost to the top; you only need to leave 10 cm to the edge.
• Gauze is placed on top and pressed down with pressure.
• when the mass settles (after 5 hours the juice will be released), the next batch is added to the dishes.

Pickled mushrooms should be stored in the cellar without removing the oppression. The saffron milk caps will also be ready in half a month, at which time they can be transferred to jars.

It is worth knowing that this method of salting saffron milk caps for the winter is only suitable for saffron milk caps. Many types need to be soaked for a long time, constantly changing the water, boiled repeatedly, and only then subjected to gastronomic processing.

Everyone chooses a recipe for pickling saffron milk caps that is convenient for themselves. But regardless of the cooking method, you will get a wonderful dish of excellent taste.

On any table, salted mushrooms will always be a signature dish. The gifts of the forest can be pickled, but it is pickling that allows you to preserve that special mushroom taste and aroma. From this article you will learn how to pickle saffron milk caps - mushrooms are very beautiful, tasty and healthy.

How to salt saffron milk caps using the hot method

Saffron milk caps are aromatic and tasty wild mushrooms that are a good choice for winter preservation.

Many people prefer to salt them raw, but the hot method will preserve their pleasant color.

Ingredients for 1 kg of saffron milk caps:

• liter of water;
• spoon with a heap of salt;
• five peas each of black and allspice;
• two bay and currant leaves each;
• two buds of cloves;
• cinnamon sticks.

Cooking method:

1. We remove the coarsened legs of the saffron milk caps and rinse the remaining parts well.
2. Pour water into the pan, add salt and place the container on the stove. Place the mushrooms in a boiling, well-salted liquid (this is important) and cook for 15 minutes. Then we wash the saffron milk caps and set them aside for now.
3. Pour clean water (liter) into a saucepan. After boiling, pour a spoonful of salt into it, and also add all the herbs, leaves and spices. As soon as the salt crystals are completely dissolved, add the mushrooms and boil them in the marinade for 15 minutes.
4. Then we put it in sterilized jars, fill it with the spicy solution, screw on the lids, wrap it up and wait for it to cool completely.

Cold pickling

The cold salting method is considered the most popular method of preparing salted saffron milk caps.

It allows you to store canned mushrooms for up to two years.

Ingredients for 2 kg of saffron milk caps:

• a third of a glass of coarse salt;
• 32 peas of allspice;
• four garlic cloves;
• 22 bay leaves;
• 40 currants.

Cooking method:

1. We take an enamel container, and if you have one, then a wooden barrel. We put spices on the bottom, sprinkle them with salt and distribute half of the mushrooms so that their caps are facing up. Sprinkle them liberally with salt granules.
2. Cover the container with gauze and put pressure on top. After 5 hours, the mushrooms will settle and it will be possible to add a second batch of saffron milk caps. We also cover them with gauze and keep them under pressure for two weeks.

The gauze will have to be changed daily and ensure that the room temperature remains within +20 degrees. Place the finished mushrooms in clean containers.

Mushrooms for the winter in jars

You can pickle saffron milk caps directly in jars. To do this, take a kilogram of already prepared mushrooms and sterilize the glass container.

1. Place a leaf of horseradish at the bottom of the jar and lay out the mushrooms along with salt in layers.
2. We also cover the top layer with horseradish leaves and leave the saffron milk caps to salt in a dark, cool place for three days.
3. After salting, distribute the mushrooms into hot sterilized jars and place horseradish leaves on top. We close the workpiece with nylon lids and put it in the refrigerator for two weeks.

Recipe for pickling saffron milk caps in English

The peculiarity of the English pickling method is that within a few hours you will be able to taste salty, aromatic and tasty mushrooms. Or, more precisely, mushroom caviar.

Ingredients for 1 kg of saffron milk caps:

• 110 ml each of olive oil and red wine;
• 25 g each of table salt and sugar;
• 20 g Dijon mustard;
• one large onion.

Cooking method:

1. First of all, the saffron milk caps need to be soaked in boiling salted water for five minutes. Then wash them and cut into strips.
2. Pour oil and wine into a saucepan, add salty and sweet granules, add mustard and chopped onion into rings.
3. As soon as the mixture boils, add the chopped saffron milk caps, cook them for five minutes and distribute them into pre-prepared jars. Close them and put them in a cool place.

You can try this mushroom appetizer within two hours.

Dry salting method

1. For pickling, take a container (preferably enameled), at the bottom of which we put any spices. For example, allspice and currant leaves.
2. We distribute the mushrooms over them, caps on top. Sprinkle each layer with salt. You can also put spices on top of the latter.
3. We place a wooden board on the food and press it down with a weight.

Pickling mushrooms this way will take two to three weeks.

You can store prepared mushrooms in the same container where they were salted, but only under pressure.

Express cooking method

To enjoy the taste of a salty snack, you don’t have to wait until winter, because there is a quick way to pickle mushrooms. The advantage of the express method is that it preserves the unique mushroom taste, but the shelf life of such preservation is not as long as we would like.

Cooking method:

1. Take 1 kg of saffron milk caps and 40 g of coarse salt. Place the mushrooms in a large bowl, forming a dense mushroom “clearing”. Sprinkle each layer with salt granules as if it were snow.
2. We first keep the saffron milk caps warm (about an hour), and as soon as the mushrooms release brown juice, put them in the refrigerator for two hours.

If the appetizer is too salty, rinse it with water, then season it with oil and sprinkle with onions. That's all. You can serve a mushroom appetizer at the table.

The appetizer turns out incredibly attractive!

For the recipe you will need 250 g of mushrooms (per container) and 35 g of salt.

Cooking method:

1. We select small specimens from our forest “harvest”, roll them in salt granules and simply push them into the bottle.
2. We also pour the remaining salt into a container and keep the mushrooms in the cold until a tart aroma appears.

The season of saffron milk caps begins in July and ends with the first frosts. As a rule, they are collected in pine and spruce forests, where they grow in large groups. If you come across one mushroom, rest assured that the rest of the family is hiding nearby.

1. For salting, it is important to use fresh products and you should not delay processing them for a long time after the “hunt”.
2. It is better to salt saffron milk caps with a cap 5 cm in diameter - they remain intact after all the manipulations and look great on the table.
3. Wooden tubs are best suited as pickling containers as they do not spoil the aroma of wild mushrooms. If there is no such container, then you can use ordinary glass jars.
4. There is no need to soak the mushrooms before pickling; just rinse them under running water.
5. To preserve the bright color of saffron milk caps, it is better to boil them and salt them quickly.

Salting saffron milk caps is the most common way of processing them, which allows you to preserve their color, taste, aroma and maximum vitamins.