Pickled saffron milk caps are one of the most delicious and nutritious snacks of this kind and are very popular among mushroom pickers and gourmets. Due to its delicacy properties base product preparations made from it are always tasty and appetizing.

How to pickle saffron milk caps?

You can prepare pickled saffron milk caps for the winter according to the classic recipe, or using more original and non-standard solutions. Each process of creating a delicacy has both its own individuality and general rules.

1. Saffron milk caps must be processed within the first 24 hours after collection.
2. The mushroom mass is sorted, getting rid of wormy or spoiled specimens.
3. Wash the mushrooms thoroughly, washing off particles of earth, sand, grass or leaves.
4. Raw or kept in a boiling marinade, placed in sterile jars.

Instant marinated saffron milk caps

The priority method for any preparation is always the version with minimal labor costs and a decent final result. One of these is pickled saffron milk caps “Pyatiminutka”. Minimum time heat treatment will allow you to save maximum valuable properties and get the crispy texture of the mushrooms.

Ingredients:

• saffron milk caps – 2 kg;
• water – 2 glasses;
• sugar – 8 teaspoons;
• salt – 4 teaspoons;
• garlic – 6 cloves;
• vinegar 6% – 200 ml;
• laurel – 5-7 pcs.;
• pepper.

Preparation

1. Boil water with salt, sugar, adding garlic, bay and pepper.
2. Mix vinegar into the marinade and add saffron milk caps.
3. After boiling again, boil the contents of the pan for 5 minutes.
4. Place the mushrooms with the marinade in jars, cover with lids and put the pickled saffron milk caps in the cold for storage.

How to pickle saffron milk caps for the winter using a hot method?

Hot pickled saffron milk caps for the winter are no less tasty. With this preparation, the product can be stored until the next season, delighting household members and guests with its excellent characteristics. The composition of the spicy mix can be supplemented with garlic, cinnamon and other aromatic ingredients.

Ingredients:

• saffron milk caps – 2 kg;
• water – 1.5 cups;
• granulated sugar– 4 teaspoons;
• salt – 7 teaspoons;
• vinegar 9% – 7 tbsp. spoon;
• laurel – 5-7 pcs.;
• pepper, oil.

Preparation

1. Place the saffron milk caps in a container of water and bring to a boil.
2. Add the remaining ingredients for the marinade, except oil, and boil the mixture for 15 minutes.
3. Place pickled hot saffron milk caps in jars, add oil to each, sterilize the containers for 10 minutes, seal and wrap.

How to pickle saffron milk caps in a cold way?

Cold pickled saffron milk caps are less attractive in appearance, but a hundred times tastier and healthier than those prepared using heat treatment. During the salting process, the mushrooms acquire a dark brown, sometimes green color, which is normal and does not affect other characteristics of the snack.

Ingredients:

• saffron milk caps – 2 kg;
• salt – 100 g;
• garlic – 4 cloves;
• laurel – 15-20 pcs.;
• allspice and currant leaves - 30 pcs.

Preparation

1. Mushrooms cleanse of impurities. It is preferable in this case to avoid contact with water or to thoroughly dry the product before salting.
2. Mushrooms are placed in a container, sprinkling the layers with salt, leaves, garlic and pepper.
3. Cover the saffron milk caps with gauze, place a load and keep them at a temperature of 20 degrees for 2 weeks.
4. Place the saffron milk caps in jars, cover them loosely and put them in the cold for storage.

Marinated crispy saffron milk caps - a recipe for the winter

Pickled saffron milk caps, the recipe for which will be outlined next, are surprisingly crispy due to the addition of horseradish root and leaves to the preparation. To enhance the crunch of the mushrooms, housewives also use oak leaves, which need to be scalded with boiling water and then added to the bottom of each jar.

Ingredients:

• saffron milk caps – 2 kg;
• water – 3 glasses;
• sugar – 1.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• vinegar 9% – 65 ml;
• laurel – 4 pcs.;
• peppercorns, horseradish root and leaves.

Preparation

1. The saffron milk caps are filled with water, placed on the stove and boiled for 10 minutes.
2. Add salt and sugar, add grated horseradish root, pepper, bay leaves, and boil for 5 minutes.
3. Stir in vinegar and after another 5 minutes of boiling, place the mushrooms in jars, with leaves placed at the bottom.
4. Sterilize the pickled crispy saffron milk caps for 15 minutes, seal and wrap.

How to pickle saffron milk caps with citric acid?

For those who do not like the taste of vinegar in preparations, it is more advisable to prepare pickled saffron milk caps with citric acid, which will give the dish the necessary sourness and ensure proper preservation of the snack. For flavor, you can add dill umbrellas to the marinade, and mustard seeds will add additional piquancy to the dish.

Ingredients:

• saffron milk caps – 2 kg;
• water – 4 glasses;
• sugar – 1.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• citric acid – 0.5 teaspoon;
• laurel and garlic cloves – 4 pcs.;
• mustard seeds – 1 teaspoon;
• peppercorns, dill umbrellas.

Preparation

1. Boil the saffron milk caps for 10 minutes, pour into a sieve, and allow to drain.
2. Make a marinade from water, salt, sugar and dill umbrellas, leave it for 20 minutes.
3. Place mushrooms in the brine that has boiled again, throw in pepper, bay, garlic, mustard seeds and citric acid.
4. Boil the mixture for 5 minutes and seal the delicious pickled saffron milk caps for the winter in a sterile container and insulate until cool.

Ryzhiki marinated with oil

Special rich taste and the aroma is acquired by pickled saffron milk caps in jars, prepared with the addition of aromatic vegetable oil. The latter will not only enhance the aroma of spices and the permeation of mushrooms with them, but will also contribute to more reliable storage of the delicacy without unpleasant surprises.

Ingredients:

• saffron milk caps – 1.5 kg;
• water – 1 l;
• sugar – 40 g;
• salt – 1-1.5 tbsp. spoon;
• vinegar – 100 ml;
• unrefined oil – 100 ml;
• garlic cloves and cloves - 7 pcs.;
• peppercorns, bay.

Preparation

1. Boil the saffron milk caps in salted water for 15 minutes and allow to drain.
2. Prepare the marinade by boiling water with salt, sugar and spices for 5 minutes.
3. Add vinegar and oil and heat the mixture for a couple of minutes.
4. Mushrooms are placed in jars, alternating with chopped garlic, and poured with marinade.
5. Sterilize containers for 15 minutes, seal and wrap.

Pickled saffron milk caps - recipe with vinegar

The next version is for those who like it with pronounced sourness. The following simple recipe for pickled saffron milk caps is made with an impressive portion of vinegar. In this case, juniper berries and chopped onions added directly to the jars will give the snack a special taste.

Ingredients:

• saffron milk caps – 2 kg;
• onions – 2 pcs.;
• mustard seeds – 2 tbsp. spoons;
• water – 1 l;
• granulated sugar - 3 tbsp. spoons;
• salt – 2 tbsp. spoons and 2 teaspoons;
• vinegar – 400 ml;
• juniper berries – 1 tbsp. spoon;
• mustard beans - 2 tbsp. spoons;
• peppercorns, bay.

Preparation

1. Boil the marinade from water, juniper, spices, sugar and 2 teaspoons of salt for 15 minutes, add vinegar, boil for 2 minutes.
2. Fill the saffron milk caps with water until completely covered, adding 2 tbsp. spoons of salt, leave for 20 minutes, rinse.
3. Place the mushrooms in jars with onions and mustard seeds and pour in the marinade.
4. Sterilize pickled saffron milk caps with vinegar for 30 minutes, seal and wrap.

Pickled saffron milk caps with sugar

Homemade marinated saffron milk caps next recipe will delight you with a pleasant sweetish mild taste with moderate piquancy. The preservative component in this case is vinegar essence, which must be added to the marinade with mushrooms 5 minutes before the end of cooking.

Ingredients:

• saffron milk caps – 2 kg;
• mustard seeds – 1 teaspoon;
• water – 1 l;
• sugar – 3 tbsp. spoons;
• salt – 1 tbsp. spoon;
• vinegar essence 70% – 1 tbsp. spoon;
• allspice – 10 pcs.;
• laurel – 3 pcs.

Preparation

1. Boil the saffron milk caps for 10 minutes, transfer them to a marinade made from water, salt, sugar and spices.
2. Boil the mushrooms for 10 minutes, add acetic acid.
3. After 5 minutes, put the mass into sterile jars, sterilize for 15 minutes, seal, and wrap.

Pickled saffron milk caps in tomato sauce

Incredibly tasty and appetizing pickled saffron milk caps tomato sauce will become universal homemade, which can be served on its own, added to a salad, used in the preparation of pizza, other baked goods, all kinds of soups, stews, and other main courses. If desired, you can add garlic and cloves to the sauce.

Ingredients:

• saffron milk caps – 1.5 kg;
• tomato sauce and water - 1 glass each;
• vegetable oil – 200 ml;
• onion – 0.5 kg;
• sugar – 1 tbsp. spoon;
• salt - to taste;
• allspice – 10 pcs.;
• laurel – 2-3 pcs.

Preparation

1. Boil the saffron milk caps for 5 minutes and let them drain.
2. Boil water with salt, sugar, spices, add mushrooms, cook for 20 minutes.
3. Add sauce, butter and chopped onion, add salt to taste, and simmer for 30-40 minutes.
4. Place the pickled saffron milk caps in a sterile container, seal and wrap.

Ryzhiki marinated in their own juice

Pickled ones acquire a surprisingly rich taste, the degree of piquancy of which can be adjusted by adding all kinds of spices and seasonings. Citric acid, which in this case is also a preservative, will help preserve the appetizing color of the mushrooms.

Ingredients:

• saffron milk caps – 2 kg;
• water – 0.5 cups;
• citric acid – 1 teaspoon;
• salt – 1.5 tbsp. spoons;
• allspice – 10 pcs.;
• laurel – 4 pcs.

Preparation

1. The saffron milk caps are placed in a pan.
2. Dissolve salt and citric acid in a small amount of water and pour it over the mushrooms.
3. Add herbs and spices, simmer the mushrooms for 20 minutes, put them in jars.
4. Sterilize the workpiece for 20 minutes, seal it, and wrap it.

Marinated saffron milk caps with garlic

Delicious pickled saffron milk caps with rich spicy aroma You can cook it by adding an impressive portion of garlic to the marinade at the end of cooking. Fans of spice can put chili pepper rings directly into the jars, and fans of bright-tasting, fragrant preparations can add cloves, cinnamon and other spices of their choice.

Ingredients:

• saffron milk caps – 2 kg;
• garlic – 2 heads;
• water – 0.5 l;
• vinegar - 5 tbsp. spoon;
• sugar – 1 tbsp. spoon;
• salt – 2 tbsp. spoons;
• allspice and black pepper – 10 pcs.;
• laurel – 3 pcs.

Preparation

1. Boil the saffron milk caps and let them drain.
2. Boil water with salt and sugar, adding spices.
3. Add saffron milk caps, boil for 10 minutes, add vinegar and garlic.
4. After 5 minutes, spread the mass into containers, seal and wrap.

How to pickle saffron milk caps and volushki?

Having striking external resemblance with saffron milk caps, volnushki have completely different characteristics and require an individual approach when marinating. The mushrooms must first be soaked for a couple of days, changing the water periodically, and then boiled until they sink to the bottom. If during the time that the mushrooms were soaking, saffron milk caps were collected, the mushrooms can be marinated together.

Ryzhiki are popular mushrooms that chefs value for their taste qualities and versatility in cooking. They are fried, stewed, pickled and salted. Today we’ll talk about salting methods useful product for the winter.

The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish tint on the cap. The lamellar cap in mature specimens can reach 15 cm in diameter, and the stem can be up to 9 cm in height. The shape of the cap is round, with slightly bent edges and a depressed center. The skin is sticky and smooth to the touch.

The pulp contains milky juice, which when cut gives a greenish-blue color to the mushroom plates. The most popular are saffron milk caps that grow in coniferous forests. To the saturated mushroom taste milky juice adds a unique pungency, with some sourness.
IN classic recipe without the use of spices, a subtle scent of pine is added to the aroma of the product.

Experienced mushroom pickers advise picking mushrooms yourself rather than buying them in a store. Firstly, the product may turn out to be old and wormy, and secondly, it was collected in a contaminated area.

Mushrooms have the ability to absorb everything that is in the atmosphere, including car exhaust gases. Therefore, they need to be collected away from industrial areas and highways.

Pine mushrooms have a more brown tint in the color of the cap, while spruce mushrooms can be greenish.

In order not to make a mistake in choosing, you need to know that the cap of the mushroom is lamellar, milky juice appears on the cut orange color, with a characteristic smell of resin. It is better to collect small specimens.
Of all the abundance of mushrooms, these mushrooms are considered the easiest to digest, despite their calorie content. First of all, it is a source of protein that can replace meat if for some reason it cannot be consumed (fasting, moral and ethical beliefs).

Saffron milk caps are also rich in fiber, vitamins and minerals, and amino acids. Even after salting, they retain a bittersweet aroma and a peculiar pungent taste.

Did you know? From the surviving chronicles about the Vikings, it is known that the bravest berserker warriors drank a decoction of hallucinogenic mushrooms before battle. In a trance, they heard the voice of the god Odin, did not feel pain from injuries and did not experience fear.

Step-by-step recipe with photos

Hot way preferred by many housewives, as it allows the use of large and mature mushrooms. Heat treatment takes longer, but does not require such careful selection as the cold method.

Kitchen tools

For preparation you will need the following items:

• pan - 2 pcs.;
• colander;
• plate;
• 3 liter jar.

For pickling, it is advisable to choose small mushrooms, but if you have large ones, you can cut them into several pieces. So, you will need the following ingredients:

• mushrooms - 5 kg;
• salt - 250 g;
• allspice (peas) - 15 pcs.;
• black pepper (peas) – 15 pcs.;
• - 15 pcs.

Preparing mushrooms

Preparing raw materials for salting involves cleaning off adhering debris; it is also necessary to remove specimens damaged by worms. To clean and cut mushrooms, you need a sharp knife; this will cut smoothly and not crumble the fragile mushroom body.

By cutting the lowest hard part of the leg, you can see if the camelina is eaten away by worms. After dry cleaning, the raw materials are soaked in water for half an hour, this is necessary in order to wash out the grains of sand from the cap plates. Then large caps and legs are cut into two or more parts, small bodies are left whole. Then rinse again with cold water.

Did you know?Lovers of salted saffron milk caps were Peter I, Tchaikovsky, Chaliapin, and Belinsky.

After the specified time, the product is salted and ready for use.

Video: how to pickle saffron milk caps for the winter

An unusual old recipe: how to pickle saffron milk caps in a bottle

In France, saffron milk caps salted in bottles were more valuable than champagne wines. The cost of the product was determined by the size of the mushrooms: small ones, no larger than 2 cm in diameter, looked much more attractive than those that had grown to the size of burdocks. In addition, young mushrooms are cleaner and juicier than older specimens.

Preserved in literature old recipes, describing bottle pickling. Here is one of them:

Ingredients:

• mushrooms - up to 300 g per container;
• salt - up to 40 g.

Preparation:

1. We select the raw materials of the required size, thoroughly clean them, and wash them to remove small grains of sand.
2. For convenience, pour salt into a plate with a flat bottom, dip each mushroom in it and push it down the neck of the bottle.
3. We send the remaining salt there too.

Keep the mushrooms in a cold place until their aroma becomes astringent.

How to cold pickle mushrooms

Before the process itself, the raw materials are thoroughly cleaned of dirt and leaves.

For the dry method, the absence of moisture is important, so clean the mushrooms with a damp sponge and an old toothbrush. If you do wash them, dry them thoroughly before salting. Further sequence of actions:

1. For dry salting, use any container except metal.
2. The purified raw materials are cut into pieces (if necessary) and placed in layers with salt, caps up, so that each specimen is well covered with it.
3. You don’t need to add spices here, using only salt - 40 g per 1 kg of raw materials.
4. Next, the surface of the salted raw material is covered with gauze and placed under pressure in a cool place.

After ten days, the product can already be tasted. When the pickle is ready, it is transferred to glass jars, compacting tightly, and sent for storage.

Important! Please note that saffron milk caps grow mainly on sandy or sandy loam soils, so there may be small grains of sand in the cap plates.

Stages of wet salting:

1. The mushrooms, peeled and washed in several waters, are soaked in salted water for an hour.
2. Then they are also layered with salt, caps down.
3. Cover with gauze or any thick cloth and place under pressure in a cool place.
4. From time to time the condition of the product is checked; at the slightest sign of mold on the surface, the fabric is changed and the pressure is washed.

The wet method requires a longer preparation period - you can put it in jars after 30-40 days.

A small supply can be stored in the refrigerator, in a mode from 0 to +6 ° C, a cellar is also suitable. For long-term storage(both hot and cold ambassador can remain fresh for up to two years) the product is rolled into sterile jars with the same lids.

Many housewives, in order to extend the shelf life without preserving them under a lid, double the amount of salt during cooking.
Mushrooms should be stored in a dark room where there are no conditions for the development of mold, at a temperature not exceeding +10 ° C. From time to time you need to pay attention to the color of the brine: fresh product has a brown color; if the liquid is black, the product becomes dangerous and should not be eaten.

What are the benefits of saffron milk caps?

Mushrooms are not only tasty, but also healthy due to their composition. The product is used in combination with medicines for the treatment of many diseases.

• vitamins: beta-carotene, B1, B2, C, PP, niacin;
• minerals: potassium, calcium, magnesium, phosphorus, iron;
• lactarioviolin (antibiotic);

• proteins - 2.9 g;
• fats - 0.8 g;
• carbohydrates - 1 g;
• fiber - 2.2 g.

The calorie content of salted saffron milk caps is 23 kcal per 100 g of product.

Saffron milk caps – delicious mushrooms, which retain their shape and attractive appearance even after salting. That is why many housewives prefer to preserve saffron milk caps for the winter. There are several ways to pickle these mushrooms: hot and cold.

Ryzhiki - delicious mushrooms

Ryzhiki were canned back in Tsarist times. Russia was famous for its salty forest gifts which were served on the royal table.

Interestingly, saffron milk caps pickled in Russia were even exported to Europe

Cold way Pickling mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

Wet recipe

This salting method is optimal for processing large quantities of mushrooms.

In order to prepare saffron milk caps for the winter using a cold wet method, you will need the following ingredients:

• 1 kg of saffron milk caps;
• 50 grams of salt;
• 3 garlic cloves;
• 3 dill umbrellas;
• 15 peppercorns;
• 3 clove buds;
• horseradish leaf

The cold method of pickling mushrooms implies the absence of heat treatment

To do this, you need to adhere to the following technology:

• 1. First of all, the mushrooms are sorted, washed, and cleaned. Then they are laid out on a dry towel so that all the liquid drains from them.
  2. Place a horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns at the bottom of the pickling pan.
  3. Then half of the mushrooms are laid out on the resulting substrate so that after every 2 layers they are sprinkled with salt. On top of them is placed another 1 clove of garlic and 1 bud of cloves, a dill umbrella and 5 peppercorns.
  4. The rest of the mushroom mass is placed on top of the spices, which is also sprinkled with salt every 2 layers. Upper layer mushrooms are decorated with the remaining garlic, cloves, dill and pepper.
  5. The top is covered with gauze folded in 3 layers, and oppression is placed on it. In this position, salting should take place for 2 weeks. Every 2-3 days it is necessary to replace the gauze with fresh one.
  6. After 14 days, the mushrooms are transferred to jars, filled with brine and placed in a cool place. Next, you need to salt the saffron milk caps for another 2 weeks.

Parsley for the winter: 8 storage options

Cold dry pickling

This method of preparing mushrooms means that no water is used to clean them. Basically, the principle of salting is similar to wet, but there are several differences:

• when placing the product in the pan, it should be placed with the cap facing up;
• Sprinkle salt on each layer;
• pickling in a pan lasts 3 weeks, if at this time the mushroom picker has new harvest, it can be added to the already salted mass.

It's interesting that because cold pickling Ready salted mushrooms change their color to green-brown.

Hot salting method

The hot method of pickling saffron milk caps involves heat treatment. In this case, the mushrooms will retain their rich red color. To pickle saffron milk caps using the hot method, you need to:

• 5 kg of saffron milk caps;
• 250 grams of salt;
• 4 garlic cloves;
• 8 clove buds;
• 15 peppercorns;
• dill umbrellas;
• horseradish leaves;
• a little hot pepper.

The hot method of pickling saffron milk caps involves treating them with heat.

Step by step recipe:

1. The mushrooms are sorted, washed and cleaned. They are poured into a bucket and filled with water, left in this state for 1 hour in order to remove possible worms from them.
2. Mushrooms are placed in a basin. 5 liters of water are boiled in a saucepan, and then the resulting boiling water is poured into a container with saffron milk caps. At this time they begin to make cracking sounds.
3. Next, the forest products should be carefully mixed using a slotted spoon for 1-2 minutes. At this time, the crackling will gradually stop, which will indicate the readiness of the mushrooms.
4. Then the saffron milk caps should be boiled. To do this, the product is transferred to boiling water and cooked for 5 minutes. During cooking, foam will form, which must be skimmed off.
5. Everything is thrown into a colander, and the water is drained into the sink. After the excess broth has drained from the mushrooms thrown into a colander, they can be placed back into the basin. Next, salt, 5 peppercorns, 2 clove buds, and a small piece of chili are poured into the same container.
6. Everything is carefully kneaded with your hands so as not to crush the mushrooms.
7. A horseradish leaf and a dill umbrella are placed at the bottom of a sterilized jar, and then they are covered with mushrooms. When placing the saffron milk caps in the jar, they should be pressed lightly to ensure a better pickling process. Place a clove of garlic in the middle. A horseradish leaf and dill are placed on top. So the mushrooms are laid out in all the jars.
8. Then the top is covered with gauze, everything is filled with brine, and the jars are closed. When closing the jar, you must ensure that the mushrooms are tightly placed in the container, otherwise further mold may form.

Chanterelle recipes: the most delicious preparations

Mushrooms are salted at a temperature of 0 to 7 degrees in a dark place for 1.5-2 months.

Ryzhiki marinated in their own juice (video)

Delicious recipe with citric acid

To make pickled mushrooms better stored, you can add Not a large number of citric acid. So, to prepare mushrooms that have a long shelf life for the winter you will need:

• 1 kg of saffron milk caps;
• 3 grams of citric acid;
• 12 peppercorns;
• 3 bay leaves;
• several currant and cherry leaves;
• salt.

To make pickled mushrooms better stored, you can add a small amount of citric acid to them.

Preparation:

• 1. First, the saffron milk caps are peeled and washed, and then salted in a basin or bucket using hot salting technology.
  2. Then the mushrooms are transferred to a separate bowl, and the brine is poured into a saucepan and brought to a boil. At this time, currant and cherry leaves, 3 peppercorns are placed in it, and citric acid is added.
  3. Place 1 bay leaf and 3 peppercorns into prepared jars. Then the mushrooms are placed in jars. The container is completely filled with brine. If during the salting process it turns out that there is not enough brine, you can add boiling water to the jar.
  4. The containers are covered with lids and placed for sterilization. Sterilize the floor liter jars with saffron milk caps it takes 40 minutes, and liter ones – 50.
  5. After sterilization, the saffron milk caps in jars are rolled up, turned upside down, wrapped in a towel and left at room temperature until completely cooled.

How long to cook saffron milk caps before salting

Interestingly, some saffron milk caps can be consumed raw. However, it can be quite difficult to meet or find such a mushroom, because the size of its cap should not exceed the diameter of a five-kopeck coin.

Saffron milk caps in tomato and paprika

Pickled saffron milk caps “Classic”

The most common method of storing mushrooms for a long period. It does not require special knowledge, and therefore even an inexperienced housewife can handle it.

Ingredients:

2 kg of mushrooms;
4 tbsp. water;
2 tbsp. l. acetic acid (30%);
5 pieces. black and allspice;
3 pcs. bay leaves;
1 tbsp. l. Sahara;
2 tbsp. l. salt.

Preparation:

1. Clean the main product, wash it, and immerse it in boiling water. Cook for about 10-15 minutes.

2. Drain the liquid and put the mushrooms back into the same pan.

3. Pour in specified quantity water, bring to a boil, add spices. Stir and cook for about 5 minutes.

4. Add vinegar last and cook for another 2-3 minutes.

5. Hot snack arrange according to glass containers, pre-sterilized, lightly press down with a spoon.

6. Fill aromatic marinade to the top of the cans. We roll it up, wrap it in a blanket, let it cool, and then transfer it to the cellar.

Ryzhiki marinated with onions

In this cooking option, onions are not added to the preserve. But it is used as a spice, which will give the finished snack a unique aroma.

Ingredients:

2 kg of mushrooms;
2 onions;
0.5 l of water;
10 pieces. black peppercorns;
5 pieces. bay leaf;
50 ml 9% vinegar;
½ tbsp. Sahara;
1.5 tbsp. l. salt.

Preparation:

1. Pour thoroughly washed saffron milk caps with water, add the whole peeled onion, place on the stove and bring to a boil.

2. Cook for about 20 minutes, place in a colander to drain excess liquid. We throw away the onion; we won’t need it anymore. Pour into the pan required quantity water, boil, immerse mushrooms in it. Cook for about 5 minutes.

3. At the end, add vinegar, wait 3 minutes and set aside. Place in clean glass jars and pour in hot marinade, roll up.

4. Turn over, wrap and allow to cool completely. Then we put it in a cool, dark place and store it until winter.

Ryzhiki for the winter with garlic

Incredible delicious snack, cooked hot, will become the main decoration festive table. You can add less if you wish. table vinegar.

Ingredients:

3 kg of mushrooms;
1 liter of water;
7 cloves of garlic;
4 things. carnations;
5 pieces. bay leaf;
10 pcs. black and allspice;
100 ml 9% vinegar;
1.5 tbsp. l. Sahara;
2 tbsp. l. salt.

Preparation:

1. Wash the peeled mushrooms thoroughly and place in a colander.
2. Immerse in boiling water for 3 minutes, then immediately remove and transfer to a sieve.
3. Separately, pour water into a saucepan and bring to a boil.
4. Peel the garlic cloves and cut into small pieces.
5. Place the saffron milk caps along with bay leaves, cloves, and two types of pepper. Pour in granulated sugar and salt.
6. Bring to a boil, cook for about 15 minutes, add chopped garlic along with vinegar. We wait 5 minutes and leave.
7. Sterilize the jars. Fill with mushrooms to the top. We filter the liquid, put it on the fire, boil it and pour it over the future appetizer. Cover with lids, cool, and take to the cellar.

Ryzhiki marinated with 6% vinegar

Fragrant, snack with a slightly unusual combination of white pepper and apple cider vinegar. The perfect complement to various vegetable salads.

Ingredients:

2 kg of mushrooms;
4 tbsp. water;
6 peas each of black and white pepper;
3 pcs. bay leaf;
100 ml 6% vinegar;
2 tsp. Sahara;
3 tsp. salt.

Preparation:

1. Combine two types of pepper along with other spices in a saucepan and fill with water.
2. Bring to a boil, reduce heat, cook for 15 minutes.
3. Then add vinegar and immerse well-cleaned and washed mushrooms. Continue cooking for 10-12 minutes.
4. Fill clean half-liter jars and cover with lids. Carefully place in large saucepan With hot water. Sterilize for about 20 minutes.
5. Roll up, turn over, wrap in a warm blanket. We leave it like this for a day, and then transfer it to a room suitable for long-term storage.

Rizhiki in Polish

The peculiarity of this recipe is that the marinade must be prepared 24 hours before canning the saffron milk caps. The appetizer turns out to be quite spicy.

Ingredients:

2 kg of mushrooms;
1 tsp. dry mustard;
2 pcs. a slice of horseradish;
5 pieces. black pepper;
2 pcs. carnations;
Bay leaf;
2 liters of water;
50 ml table vinegar;
100 g sugar;
50 g salt.

Preparation:

1. Boil water, add the listed spices along with horseradish. Cook for 30 minutes over low heat. Set aside, cover with a lid and let sit.
3. During this time, they will completely dissolve in the liquid. bulk products. Place it on the stove again, wait for it to boil, and cook for 10 minutes.
4. Separately, boil the pre-processed main ingredient for about 15 minutes. We remove the foam in a timely manner.
5. Place in a clean glass container, pour in the heated marinade and close with lids.
6. Let it be stored until winter in a cool, dark place.

Ryzhiki, marinated without sterilization

Very light quick recipe preparing pickled mushrooms. The simplest set groceries plus some free time and your winter snack is ready.

Ingredients:

1 kg of mushrooms;
2/3 tbsp. water;
4 things. allspice peas;
citric acid on the tip of a knife;
1 tsp. salt.

Preparation:

1. Clean the saffron milk caps and rinse them in running water.
2. Salt the water and bring to a boil. Carefully immerse the mushrooms, boil for 3 minutes and set aside.
3. Cover with a lid and keep it there for only half an hour. Then drain the liquid.
4. Pour salt and citric acid into distilled water. Bring the marinade to a boil.
5. Divide the appetizer into glass jars, add spicy hot filling and roll up.

Ryzhiki with juniper berries

Perhaps the most unusual step by step recipe with a photo where dry juniper berries are used as the main spice. They give preservation special taste and aroma.

Ingredients:

2 kg of mushrooms;
3 pcs. onions (medium);
2 tbsp. l. mustard beans.

For filling:

1 liter of water;
50 ml vinegar;
2 tbsp. juniper berries;
10 pieces. allspice;
15 pcs. regular pepper;
3 tbsp. l. Sahara;
2 tbsp. l. salt.

Preparation:

1. Trim the stems of processed and washed saffron milk caps by 0.5 cm.

2. Transfer to an enamel pan, fill with water and salt. Press the lid on top and keep it in this position for 20 minutes.
3. Wash each mushroom thoroughly with your hands. We cut large ones into 2-4 parts, do not touch small ones.
4. Pour an equal amount of mustard seeds into the bottom of the sterilized jars.
5. Peel the largest onion, rinse it, chop it into thin rings, and combine with the spice.
6. Prepare the filling. Add juniper berries, pepper, vinegar, sugar and salt to boiling water. After boiling, cook for 15 minutes.
7. Fill the jars filled with mushrooms to the brim and roll them up.
8. Take a large wide saucepan, place the workpiece there, pour in so much water so that the container is immersed 2/3 of the way into it.
9. Place on the stove and boil until bubbles rise in the jars. You can reduce the heat slightly after boiling.
10. We wait half an hour, then carefully remove the jars of mushrooms, wipe them, wrap them in a towel, put them upside down, and let them cool.

Saffron milk caps in tomato and paprika

According to this recipe, preparing saffron milk caps for the winter turns out to be both spicy and sweet. It can be passed through a meat grinder, and will be an excellent dressing for almost any dish.

Ingredients:

1.5 kg of mushrooms;
0.5 kg of onion;
250 ml tomato sauce;
100 ml vegetable oil;
1 tsp. ground paprika(sweet);
3 cloves of garlic;
3-5 pcs. allspice;
1.5 tbsp. l. 9% vinegar;
0.5 tbsp. l.

Preparation:

1. Cut the processed saffron milk caps into 4 parts.
2. Heat the oil in a frying pan, lay them out, fry for about 20 minutes.
3. Peel the onion, rinse it, cut it into small cubes, add to the mushrooms, simmer for half an hour over low heat.
4. Pour in all the spices, except paprika and vinegar, cook for exactly 1 hour. Don't forget to stir.
5. Almost at the very end we introduce them.
6. Distribute the appetizing mass into jars, roll up and cool in a towel.
7. After a day we take it to the basement.

Ryzhiki, pickled for the winter, can be added to first courses and cold appetizers to add piquancy. They also go well with fried potatoes, bean puree, pasta, buckwheat, and can also be served as full meal, seasoned with salt, onion and butter.

In this article we will share several simple recipes for pickling saffron milk caps in jars for the winter so that they are crispy, aromatic and tasty. Salting saffron milk caps is not difficult, but it is important to know about the peculiarities of preparing mushrooms.

There are several main methods of preparation, but most often housewives prefer to pickle saffron milk caps - the recipes for pickling these mushrooms are quite simple, and the result is excellent. Consumption of saffron milk caps has a beneficial effect on immune system and digestion, does not overload the stomach and pancreas, and does not affect weight.

Every mushroom picker knows: if a bright red or yellow-pink barrel flashes in the green forest grass, in winter there will be a delicious snack of saffron mushrooms. They grow abundantly in Russian forests, so they are easy to find between July and September.

Ryzhiki are very popular among those who prefer vegetarian cuisine, because these mushrooms are not only easily digestible, but also contain a large amount of vegetable protein. In addition, high the nutritional value saffron milk caps due to their content minerals, fiber and B vitamins necessary for the normal functioning of the body.

Saffron caps are easily distinguished from other mushrooms by their bright orange-red color, concentric rings on the cap and the milky juice that exudes when cut

So, let's find out how to properly salt saffron milk caps at home so that they are crispy, aromatic and tasty.

Preparation

To prepare saffron milk caps for the pickling process, simply sort through all the mushrooms, check for defects, contaminated ones should be thoroughly rinsed from soil and debris under cool running water, and clean ones should simply be wiped with a soft cloth or sponge. Experienced housewives recommend choosing saffron milk caps of the same size for pickling so that they are salted more evenly, preserving their juiciness and elasticity as much as possible.

Recipes

You can pickle saffron milk mushrooms using cold, hot and quick methods. The interesting thing is that with each of them ready-made snack acquires different taste. Well, if you add spices to the mushrooms when pickling, then even the same recipe will allow you to achieve unique flavor shades.

For canning you need rock salt Coarse enough grind.

The hot method of pickling saffron milk caps in jars takes longer, but its advantage is that the mushrooms can be different sizes. They will be ready to eat in 1.5 months, but the taste of the delicacy will more than compensate for the long wait.

Number of servings/volume: 4-5 liters

Ingredients:

• fresh saffron milk caps – 5 kg;
• rock salt – 250 g;
• garlic – 3-5 cloves;
• bay leaf – 10 pcs.;
• black currant leaves – 20 pcs.;
• dry cloves – 10 pcs.;
• black pepper – 10 peas.

Preparation:

1. Place it on medium heat a saucepan with salted water (at the rate of 1.5 cups of water and 1 tablespoon of salt per 1 kg of saffron milk caps), bring it to a boil and add the mushrooms so that they are completely immersed in water. Increase the heat to high and let the mushrooms simmer for 5-10 minutes until they are well salted.
2. Drain the mushrooms in a colander and let them cool until room temperature. The water will no longer be needed; it can be poured out.
3. Start putting the boiled saffron milk caps in a large container (preferably enameled) with the caps facing up - this way they will be better salted. Alternate the mushroom layers, sprinkling them with salt and adding garlic cloves, cloves and black peppercorns, layers of bay and currant leaves.
4. Having filled the container with mushrooms, cover them with 2-3 layers of clean gauze and place pressure on top in the form of a wide plate or lid, which you press down with a three-liter glass jar filled with water.
5. Place the container with saffron milk caps on bottom shelf refrigerator or deeper into the cellar - there it will be stored for 6 weeks. During this period, periodically check the mushrooms and make sure that they are completely covered with brine, if necessary, change the gauze and wash the oppression.
6. After 6 weeks, you should transfer the salted saffron milk caps into pre-sterilized glass jars and put them in the refrigerator where they will be stored. The mushrooms are already ready at this point and can be eaten immediately, added to dishes or used as an independent snack.

Bon appetit!

Step by step recipe instant cooking cold-salted saffron milk caps will give you delicious snack, which will be stored for a long time and remind you of the wonderful summer days In the woods. In addition, without heat treatment, mushrooms remain crispy, tasty and healthy.

Number of servings/volume: 2-3 liters

Ingredients:

• fresh saffron milk caps – 3 kg;
• rock salt – 150 g;
• garlic – 5 cloves;
• bay leaf – 15 pcs.;
• black currant leaves – 10 pcs.;
• allspice in peas – 25 pcs.

Preparation:

1. Rinse the peeled saffron milk caps under running water and place them on a towel to dry.
2. Place spices and herbs (a small handful of salt, bay leaves, currant leaves, garlic, allspice) in the bottom of a large enamel pan. Place half of the prepared mushrooms on top, stems down, and generously cover them with salt (50 g).
3. Cover the contents of the pan with cheesecloth and a lid or plate of the appropriate size. Press down on top and place the pan in a cool place for 6 hours so that the saffron milk caps settle and release the juice.
4. After 6 hours, put the second half of the mushrooms in the pan, cover with the remaining salt, put pressure on top and return it to a cool place. The gauze needs to be changed every two days. Juicy, elastic, salted saffron milk caps can be consumed after 14 days.

Bon appetit!

If you are expecting guests you want to please unusual dish, – surprise them with spicy saffron milk caps in red wine. (Of course, if you have some supply of mushrooms in the refrigerator.) It only takes 2 hours to prepare, and you will receive a million praises.

Number of servings/volume: 400-500 g

Ingredients:

• fresh saffron milk caps – 1 kg;
• olive oil – 100 ml;
• dry red wine – 90 ml;
• rock salt – 20 g;
• sugar – 15 g;
• French mustard – 20 g;
• allspice in peas – 5 pcs.;
• onion – 1 pc.;
• bay leaf – 5 pcs.

Preparation:

Bon appetit!

Remember that it is hermetically sealed closed banks created with mushrooms ideal conditions for the development of botulism bacilli. They actively reproduce in airless environments (for example, canned food) and secrete toxic substances (botulinum toxins), which can lead to a serious illness that threatens human life. The loose surface of mushrooms is very favorable for bacterial activity. To avoid botulism, always thoroughly sterilize lids and jars, and be careful when washing mushrooms. Pasteurization will be an additional insurance - do not neglect these safety measures.

Video

We invite you to look at a few more simple recipes pickling saffron milk caps according to original recipes from experienced housewives in the following videos:

For recipes for cold pickling of saffron milk caps, see this article.

Recipes for pickling saffron milk caps are in this article.

Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. For so long he has been writing articles on the most different topics, which 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 he has a few among his friends. professional chefs who always feed and share delicious food cool recipes. Pathologically optimistic.

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