Cold pickled saffron milk caps recipe. Salted saffron milk caps - grandma's secret recipe

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Photo gallery: How to pickle saffron milk caps for the winter in jars using cold, dry and hot methods. Pickled saffron milk caps for winter - recipe with photos

September is traditionally considered the month of mushroom preparations. Satisfied “hunters” every now and then bring home full baskets of the harvest, and then think about the ideal way to bring it to the winter table. Meanwhile, there are many types of preparations: dried mushrooms, frozen, pickled, fried, salted... Let's look at the last option in more detail and find out exactly how to pickle saffron milk caps cold and hot, in jars with brine, etc.

How to pickle saffron milk caps for the winter - several types of brine

Of course, the most enjoyable process in harvesting saffron milk caps for the winter is going to the forest to get them. You can't help but like active pastime with a lot of positive emotions. But then follows a long and monotonous stage of sorting, washing and cleaning the collected treasures. If you managed to collect only saffron milk caps, consider it lucky. But if you have several types of mushrooms in your basket, distributing them by variety will take some more time.

Since old specimens become bitter and crumbly after salting, it is better to leave them for overcooking. For pickling, choose only young and strong mushrooms. Clean them from dirt and leaves, rinse the recesses of the caps. Saffron milk caps do not contain a large amount of milky juice, which means they do not need to be soaked. All that remains is to decide what to salt them in for the winter.

Today, three main ways to pickle saffron milk caps are popular:

  • dry - systematically sprinkling the rowing layers with salt and spices and further maintaining the mass under pressure;
  • hot - boiling mushrooms in brine and then rolling them into jars;
  • cold - pouring saffron milk caps with a spicy-salt solution without heat treatment.

What is the best way to pickle saffron milk caps for the winter - decide for yourself, after checking all the popular methods. Besides, you can never have too many mushroom preparations!

How to hot pickle saffron milk caps in jars for the winter: recipe with photos

Salted saffron milk caps are a healthy and tasty snack, often helping out housewives in harsh winter times and the difficult period of Lent. With their regular use, metabolism accelerates and vision and the condition of hair and skin improve. To pickle saffron milk caps using a hot method in jars for the winter, you don’t need to have any special skills. Simple step-by-step instructions with photos are enough to avoid common mistakes.

Ingredients for hot pickling recipe

  • young saffron milk caps - 1 kg
  • rock salt - 7 g
  • drinking water - 150 ml
  • citric acid - 1.5 g

Step-by-step recipe instructions on how to pickle saffron milk caps for the winter


How to pickle saffron milk caps for the winter in jars using the dry method, recipe

Dry salting of saffron milk caps is an entertaining process associated with a lot of nuances. For example, the amount of rock salt used in a recipe directly depends on the potential storage location for pickled mushrooms. And the presence or absence of herbs and spices can radically change the taste of the future royal winter snack. As you can see, even within the same salting method, there are many variations of the finished dish.

Ingredients for dry winter salting recipe

  • saffron milk mushrooms - 1 bucket
  • table salt - 1.5 tbsp
  • dill seeds - 50 g

Step-by-step instructions for a recipe for dry pickling saffron milk caps for the winter

  1. Wash the sorted mushrooms and place in a colander to remove excess liquid.
  2. Place a little salt and dill seeds at the bottom of a deep enamel container. Place a row of saffron milk caps on top. Sprinkle the layer of mushrooms with salt and spices. Continue layering until you run out of mushrooms.
  3. Place a layer of gauze and a flat plate onto the tightly compacted mass, and place a 3-liter jar of water on top. Leave the bowl in a cool, dark place for 2 weeks.
  4. After half a month, transfer the saffron milk caps to sterile jars, cover with cabbage leaves and tight lids. Hide the mushrooms in the refrigerator for storage.

How to properly salt saffron milk caps using a cold method in jars of brine, video recipe

Cold pickling of saffron milk caps in jars is a universal processing option. Mushrooms prepared in this way can subsequently be fried, stewed, added to soups, sauces and marinades, and also served as a light snack to more complex dishes. Due to the absence of long-term heat treatment, saffron milk caps retain their chemical composition, which means their beneficial properties do not disappear, but only increase over time.

How to properly salt saffron milk caps using a cold method in jars of brine, see the video recipe.

How to pickle saffron milk caps for the winter in jars - preparation recipe

To pickle saffron milk caps for the winter, you will have to sweat a little over the stove. But the end result will justify all the lost energy and precious hours. Moderately spicy mushrooms with a slight sourness, sprinkled with fresh green or onions - what could be better than such a traditional, beloved snack?

Ingredients for a recipe for pickling mushrooms for winter

  • saffron milk caps - 2.5 kg
  • onions - 3 pcs.
  • garlic - 3 cloves
  • vinegar
  • lemon acid
  • carnation
  • ground cinnamon
  • sugar
  • allspice and black pepper
  • lavrushka

Step-by-step instructions for a recipe for pickling saffron milk caps for the winter

  1. Place the peeled and washed mushrooms in a saucepan, cover with clean water and boil for 3-5 minutes. Drain the liquid.
  2. Pour lightly cooked saffron milk caps again with hot water with salt (1 tsp) and citric acid (0.5 tsp). Boil the mixture for another 20-25 minutes and discard in a colander.
  3. Peel the onion and garlic, rinse and cut into rings.
  4. To prepare the marinade, boil water with sugar, salt and spices in an enamel saucepan. Place the mushrooms in the boiling liquid and continue cooking for another 20-25 minutes. 2 minutes before the end, add vinegar to the pan.
  5. Place the mushrooms in sterile liter jars, add onions and garlic, and pour in the marinade from the pan. Roll up the containers with sterilized lids.

Knowing how to pickle saffron milk caps cold and hot, how to marinate them for the winter, you will never be left without a decent snack. Pies will always be with juicy mushroom filling, and sauces will always be with pieces of spicy and incredibly tasty saffron milk caps.

Not every housewife knows how to pickle saffron milk caps, even if she masters the art of cooking at a professional level. These unique gifts of nature can be called a real delicacy, of course, provided they are brilliantly prepared. Melting in your mouth and surprisingly juicy, salted saffron milk caps will decorate your table and will be an ideal addition to hot potatoes with sour cream or a delicate salad. Our article contains the best recipes for pickling saffron milk caps in a variety of ways. Hurry up to prepare pickles to have a real belly feast in winter.

How to pickle saffron milk caps at home?

People start collecting and salting saffron milk caps already in mid-summer. Nature gives us a harvest of saffron milk caps until the first cold of October. To find it, just go out into a spruce or pine forest. These mushrooms grow in groups, so it will not be difficult for you to pick a whole bucket of saffron milk caps in just an hour.
In order not to confuse the saffron milk cap with the less tasty, but also incredibly beautiful volnushka, you need to pay attention to the place of the cut. The pulp should be bright orange and a reddish and slightly sweet juice will be released from it.
If you want to preserve all the taste of saffron milk caps, salt the saffron milk caps in wooden tubs. If this is not possible, use ordinary glass jars. It is advisable to process the harvested crop on the same day. Carefully sort and wash the mushrooms, removing any remaining soil and forest debris. Sort the saffron milk caps by size if you have collected a lot.

It is imperative to process mushrooms, no matter what pickling recipe you use. Regardless of the chosen salting method, the workpiece should be stored at a temperature of 5-6 degrees in a place protected from sunlight.

Cold pickling of saffron milk caps

  1. Type of dish: winter preparation.
  2. Weight of the finished dish: 1 kg.
  3. Cooking time: .
  • Fat: 0.8g.
  • Carbohydrates: 0.1 g.
  • Proteins: 1.9 g.
  • Portion – 100 g.

Ingredients

  • Fresh saffron milk caps – 1 kg.
  • Salt – 50 g.
  • Currant leaves – 5-6 pcs.
  • Bay leaves – 10-15 pcs.
  • Garlic – 2-3 cloves.
  • Pepper – 8-10 peas.

Cooking method


How to pickle saffron milk caps using a hot method?

  1. Type of dish: winter preparation.
  2. Subtype of dish: mushroom preparation.
  3. Number of servings out: 10.
  4. Weight of the finished dish: 1 kg.
  5. Cooking time: 3 hours.
  6. National cuisine to which the dish belongs: Russian.
  7. Energy value of the dish:
  8. Calorie content: 22.5 kcal.
  • Fat: 0.8g.
  • Carbohydrates: 0.1 g.
  • Proteins: 1.9 g.
  • Portion – 100 g.

Ingredients

  • Saffron milk caps – 1 kg.
  • Salt – 50 g.
  • Garlic – 5 cloves.

Cooking method

Salting saffron milk caps using this method is quite simple. Any size mushroom will do. Large saffron milk caps must be cut into pieces, filled with water and boiled for 3-5 minutes. Then put everything in a colander and cool. Place layers of saffron milk caps in a clean container, sprinkling each with salt and spices. Cover the top with a napkin and put pressure on it. The container is stored cool for a month, after which its contents are placed in jars.

How to pickle saffron milk caps for the winter in jars: a simple recipe

  1. Type of dish: winter preparation
  2. Subtype of dish: mushroom preparation.
  3. Number of servings out: 10.
  4. Weight of the finished dish: 1 kg.
  5. Cooking time: 1.5 hours.
  6. National cuisine to which the dish belongs: Russian.
  7. Energy value of the dish:
  • Calorie content: 22.5 kcal.
  • Fat: 0.8g.
  • Carbohydrates: 0.1 g.
  • Proteins: 1.9 g.
  • Portion – 100 g.

Ingredients

  • Saffron milk caps – 1 kg.
  • Water – 4 liters.
  • Salt – 50 g.
  • Pepper – 1 g.
  • Garlic – 2 cloves.
  • Bay leaf – 3 pcs.

Cooking method

To pickle saffron milk caps using this method, place them in a colander and scald with boiling water. Then pour cold water over the mushrooms, then place them in a saucepan in layers, sprinkling with salt and spices. Leave the container with pressure in a cool place for 2 weeks. After pickling, you can enjoy this wonderful snack immediately or store it in jars for the winter.

How to salt raw saffron milk caps (without boiling)

  1. Type of dish: appetizer.
  2. Number of servings out: 10.
  3. Weight of the finished dish: 1 kg.
  4. Cooking time: 40 minutes.
  5. National cuisine to which the dish belongs: Russian.
  6. Energy value of the dish:
  • Calorie content: 22.5 kcal.
  • Fat: 0.8g.
  • Carbohydrates: 0.1 g.
  • Proteins: 1.9 g.
  • Portion – 100 g.

Ingredients

  • Saffron milk caps – 1 kg.
  • Salt – 50 g.
  • Garlic – 4 cloves.

Cooking method

Some housewives believe that it is impossible to boil saffron milk caps. Therefore, only methods of pickling mushrooms are used where treatment with boiling water is excluded. Let's talk about one of them. To pickle saffron milk caps, first prepare enamel dishes. Pour salt onto its bottom and lay the first layer of saffron milk caps. Season with salt and pepper again and add a few pieces of garlic. Then lay another layer of saffron milk caps and process it as well. When the container is full, cover the pickle with gauze, place a plate on it and weigh it down with something heavy. You can eat the treat immediately after the juice appears in it.

Dry salting of saffron milk caps for the winter

  1. Type of dish: winter preparation
  2. Subtype of dish: mushroom preparation.
  3. Number of servings out: 50.
  4. Weight of the finished dish: 5 kg.
  5. Cooking time: 2.5 hours.
  6. National cuisine to which the dish belongs: Russian.
  7. Energy value of the dish:
  • Calorie content: 22.5 kcal.
  • Fat: 0.8g.
  • Carbohydrates: 0.1 g.
  • Proteins: 1.9 g.
  • Cholesterol;
  • Portion – 100 g.

Ingredients

  • Saffron milk caps – 5 kg.
  • Salt – 250 g.

Cooking method

The basic rule for pickling saffron milk caps using this method is that mushrooms cannot be washed before cooking. Therefore, they must be collected clean. Remove twigs and leaves of grass. Hats and legs need to be cleaned as thoroughly as possible. Large mushrooms can be cut into pieces. Then salt the saffron milk caps in the usual way: lay them in layers and sprinkle with salt. Press down the workpiece with a pan lid or other device with a large plane. You need to put some weight on it, for example, a jar of water. After half a month, the pickling will be ready. The contents of the container are placed in sterile jars and sealed. In winter, this preparation is served as a separate dish or used as an ingredient for hot dishes or salads.

How to cook salted saffron milk caps with cloves: video recipe

  1. Type of dish: appetizer.
  2. Subtype of dish: mushroom appetizer.
  3. Number of servings out: 10.
  4. Weight of the finished dish: 1 kg.
  5. Cooking time: 1 hour.
  6. National cuisine to which the dish belongs: Russian.
  7. Energy value of the dish:
  • Calorie content: 22.5 kcal.
  • Fat: 0.8g.
  • Carbohydrates: 0.1 g.
  • Proteins: 1.9 g.
  • Cholesterol;
  • Portion – 100 g.

Ingredients

  • Mushrooms – 1 kg.
  • Bay leaf – 15 pcs.
  • Salt – 50-70 g.
  • Cloves – 30 g.

Cooking method

This recipe for pickling saffron milk caps uses fairly large mushrooms. They are placed on the bottom of the pan, a bay leaf, a few cloves and salt are added. This will create about 15 layers. Finally, cover the pan with a plate and press down with a jar of water. After two days, the fresh appetizer can already be served. The entire process of its preparation is shown in the video:

Knowledge of how to pickle saffron milk caps to obtain a tasty, aromatic and high-quality product is especially relevant at the height of the mushroom season. Considering that this forest specimen has lamellar juicy pulp, is devoid of bitterness, and tolerates any heat treatment well, several cooking methods can be distinguished: cold, hot and dry.

Preparing saffron milk caps for pickling

Everyone knows that proper preparation of mushrooms determines the taste of the finished dish. Therefore, the question “is it necessary to soak saffron milk caps before salting” deserves special attention. Ryzhiki do not contain bitterness, so they do not need to be soaked. In addition, many mushroom pickers do not even wash them, but prefer to wipe the collected specimens with a napkin.

  • Pickling saffron milk caps depends on the quality of the chosen mushrooms: saffron milk caps of any size are suitable, but it is better to use small ones that can be cooked whole.
  • The preparation of mushrooms depends on the salting method. For dry mushrooms, do not use very dirty mushrooms, since they cannot be washed, but only need to be treated with a cloth, wiping off the dirt from the plates.
  • For all other methods, saffron milk caps are washed under running water, wiping off dirt with a soft sponge, placed in a colander or dried on a flat surface.

How to salt saffron mushrooms?

Methods for salting saffron milk caps are varied. There are three main ones: hot, cold and dry. When cold, the mushrooms are washed, sprinkled with salt and kept under pressure for about 3 weeks. When hot, saffron milk caps are pre-boiled and the steps of cold cooking are repeated. With the dry method, the mushrooms are not washed, but cleaned and sprinkled with salt.

  • Salting saffron milk caps at home is good because the process can be easily controlled manually, monitoring the purity and quality of the brine. For example, the gauze that covers the mushrooms should be changed every three days.
  • The brine should remain brown throughout the entire time; if it turns black, the mushrooms are thrown away.
  • Regardless of the method, mushrooms should be kept in a cool place and ensure that they are completely covered with brine. If there is not enough juice, add boiled water.

A simple recipe for pickling saffron milk caps

Quick pickling of saffron milk caps allows you to get ready-made mushrooms in just 2 hours. This is the simplest and most convenient method, which does not require marinades, spices or additional components, while preserving the natural freshness and strength of saffron milk caps. To prepare, peeled and washed mushrooms are sprinkled with salt and left for a short time at room temperature.

Ingredients:

  • mushrooms - 1.5 kg;
  • salt - 80 g.

Preparation

  • Before salting saffron milk caps, clear the mushrooms of debris, rinse them and cut off the stems from the caps.
  • Sprinkle the bottom of the dish with salt.
  • Place the saffron milk caps in layers, sprinkling with salt.
  • Salt the top layer generously and leave the mushrooms at room temperature for 2 hours.
  • Rinse, place in a jar, pour over oil and refrigerate.

How to pickle saffron milk caps using a hot method?

Hot pickling of saffron milk caps will require more time due to the heat treatment of the mushrooms. Even taking into account the fact that mushrooms lose some of their vitamins during the cooking process, such preparation has an advantage: the specimens used can be of any size and not even the first freshness, and the preparation with them will still be well stored.

Ingredients:

  • saffron milk caps - 4 kg;
  • salt - 200 g;
  • currant leaves - 6 pcs.;
  • black peppercorns - 15 pcs.;
  • bay leaf - 10 pcs.;
  • water - 6 l;
  • clove of garlic - 8 pcs.

Preparation

  • Pour the processed saffron milk caps with water and cook for 5 minutes.
  • Drain in a colander and cool.
  • Arrange in containers in layers, alternating with salt and spices.
  • Keep under pressure for 1.5 months in a cool room.

How to pickle saffron milk caps cold - recipe

Cold pickling of saffron milk caps at home is a universal option. In this case, the mushrooms are not subjected to heat treatment, and therefore retain nutrients, natural color and acquire excellent taste. Such mushrooms can be served as an independent snack or, subsequently, fried, stewed, or added to sauces.

Ingredients:

  • saffron milk caps - 3 kg;
  • salt - 150 g;
  • bay leaf - 8 pcs.;
  • black peppercorns - 10 pcs.;
  • clove of garlic - 6 pcs.

Preparation

  • Wash and dry the mushrooms.
  • Place some salt and spices at the bottom of the containers.
  • Place the saffron milk caps in dense layers with salt and spices.
  • Cover the top with gauze and apply pressure. Keep in a room with a temperature of no more than 20 degrees Celsius.
  • After 2 weeks, transfer to jars and store refrigerated.

How to salt crispy saffron milk caps?

The recipe for pickling crispy saffron milk caps requires the presence of seasonings. Leaves of cherry, oak, horseradish, currant or grape will give the mushrooms the necessary crunch, elasticity, excellent taste and aroma. The main thing is not to overdo it with the amount of spices and use only one type, otherwise the saffron milk caps may lose their attractiveness and darken.

Ingredients:

  • saffron milk caps - 5 kg;
  • horseradish leaves - 15 pcs.;
  • black pepper in a pot - 30 pcs.;
  • salt - 250 g.

Preparation

  • Before salting the crispy saffron milk caps, place half the horseradish leaves, 20 g of salt and 10 black peppercorns on the bottom of the container.
  • Divide the mushrooms into 5 equal parts and layer them with salt and pepper.
  • Cover the mushrooms with horseradish leaves and place them under pressure for 14 days.

How to pickle saffron milk caps under pressure?

How much to salt saffron milk caps under pressure is a question of interest to both novice housewives and experienced mushroom pickers. It all depends on the salting method. To quickly obtain mushrooms, you can use the hot cooking method and put it under pressure for just a couple of days. With the cold method, oppression is applied for 3 weeks, but readiness is checked after 14 days.

Ingredients:

  • saffron milk caps - 3 kg;
  • salt - 120 g;
  • water - 5 l;
  • citric acid - 5 g;
  • clove of garlic - 6 pcs.;
  • bay leaf - 3 pcs.;
  • cloves - 4 pcs.

Preparation

  • Add 20 g of salt and citric acid to the water and boil the mushrooms for 20 minutes.
  • Place in layers with salt and spices in a container and place under pressure for 5 days.

Dry salting of saffron milk caps

Dry pickling of saffron milk caps differs from previous methods by using unwashed mushrooms. They are simply cleaned of debris with a brush, sprinkled with salt and placed under pressure. In this case, the ratio of salt to the weight of mushrooms is calculated, which determines subsequent storage. If saffron milk caps are kept warm, the amount of salt is increased to 100 g per 1 kg of mushrooms.

Ingredients:

  • saffron milk caps - 2 kg;
  • salt - 200 g;
  • currant leaves - 5 pcs.;
  • clove of garlic - 4 pcs.

Preparation

  • Place peeled saffron milk caps in layers, sprinkling with salt and spices.
  • Cover with gauze and apply pressure for 15 days.

How to salt volushki and saffron milk caps?

Pickling saffron milk caps and volushki is one of the popular ways to prepare them, since the mushrooms have a similar texture and are perfect for cooking together. The only difference is the bitter taste of the mushrooms, due to which the mushrooms are pre-soaked for 6 hours in clean water, dried and salted together with the saffron milk caps using the cold method.

Ingredients:

  • saffron milk caps - 1 kg;
  • wavelets - 1 kg;
  • water - 2 l;
  • salt - 100 g;
  • dill stems - 3 pcs.;
  • horseradish leaves - 4 pcs.;
  • black peppercorns - 8 pcs.

Preparation

  • Fill the volnushki with water for 6 hours.
  • Drain in a colander and dry.
  • Place saffron milk caps and volushki in layers with salt and spices.
  • Place under oppression for 40 days.

How to salt saffron milk caps in a barrel?

The recipe for pickling saffron milk caps in a wooden barrel is considered the most delicious. As a rule, mushrooms are prepared using dry or cold methods, each of which is good, because saffron milk caps, soaked in the aroma of wood, acquire a crunchiness and aroma that is not typical for jarred preparations. In addition, the container is resistant to bacteria and protects mushrooms from spoilage.

Ingredients:

  • saffron milk caps - 10 kg;
  • salt - 550 g;
  • currant leaves - 15 pcs.;
  • head of garlic - 2 pcs.;
  • horseradish root - 1 pc.

Preparation

  • Place a “cushion” of spices and salt at the bottom of the barrel.
  • Place a layer of mushrooms on top.
  • Continue layering the saffron milk caps with spices and salt.
  • Cover with a napkin and place under pressure for 15 days.

Ryzhiki are one of the best agaric mushrooms for pickling at home. According to the collection area, there are boron and spruce saffron milk caps. The first ones, which are younger, have a round cap with edges curved towards the stem; older mushrooms have a funnel-shaped cap with light, concentrically located circles.

The flesh of saffron milk caps is orange. If they are broken, they release a sweetish juice. Ryzhiki are very well suited for pickling for the winter. Every housewife wants to know a simple recipe for preparing saffron milk caps for the winter. We present to your attention recommendations on how to pickle saffron milk caps for the winter.

A plate of salted saffron milk caps is appropriate both on a festive table and at home. Pickling saffron milk caps does not require much time or special skills, and you can easily master the simple technology. So how to properly salt saffron milk caps?

Collected mushrooms must be processed as quickly as possible. Shake off the sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the stem with the remains of mycelium. Place the saffron milk caps for salting in layers in the prepared bowl with the caps down, the plates up, trying to close the recess of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and place pressure on top. This is the “skeleton” of the technology.

Now, learn more about several different ways of how to properly salt saffron milk caps, and you will easily give out advice on how to properly salt saffron milk caps.

How to pickle saffron milk caps for the winter in jars - recipes


In order to pickle saffron milk caps you will need:

  • kilogram of saffron mushrooms;
  • 50 grams of coarse salt;
  • water;
  • container for pickling (jars, buckets, pans, wooden tubs);
  • spices to taste.

How to pickle saffron milk caps for the winter using the dry method

First of all, in order to pickle for the winter, the saffron milk caps need to be disassembled (throw away the wormy and wrinkled ones), then the saffron milk caps need to be thoroughly cleaned (remove dust, dirt, soil, leaves), and cut off the edges of the stems with a sharp knife.

Over time, the saffron milk caps that you will pickle for the winter will release their juice and thicken significantly. As they settle into the bowl, add freshly picked saffron milk caps, sprinkle them with salt until the settling stops and the bowl is completely filled.

The dry method of salting saffron milk caps is suitable for pickling mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and will release a maximum of their own juice when pickling.

To properly salt, process the saffron milk caps according to technology (do not wash them!). Take a container for pickling, line the bottom with currant, cherry, and bay leaves. Start laying out the saffron milk caps in layers, sprinkling with rock salt and adding black peppercorns and pressing down each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper to taste.

Tip 1: To properly salt, never use iodized salt to pickle saffron milk caps. Spoil the product.

Tip 2: do not use cloves, cinnamon, or garlic as a seasoning for pickling saffron milk caps. These seasonings will overpower the amazing natural flavor of the mushrooms. Let's say dill and its seeds. In general, saffron mushrooms require the least amount of seasoning. And so good!

Having finished compacting all the layers, place on the topmost layer the same leaves that you used for the bottom of the container. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of saffron milk caps is covered with brine. If the brine does not cover all the saffron milk caps, then increase the pressure.

Your delicacy is ready!

Mushrooms in spicy brine are a great appetizer that can be used for everyday and holiday meals. Salting is considered one of the simplest methods of preparing food for the winter; even a novice cook can cope with it. Camelina mushrooms will be very tender and tasty after salting.

How to hot pickle saffron milk caps for the winter


One of the most common ways of salting saffron milk caps for the winter is hot salting. So, how to pickle saffron milk caps using the hot method? There is nothing difficult about this, just try.

  • saffron milk mushrooms – 10 kilograms;
  • brine:
  • water - five liters;
  • sugar - 16 tablespoons;
  • salt - 16 tablespoons;
  • vinegar - 8 teaspoons;
  • spices to taste (cloves, cinnamon, allspice, bay leaf, dill, currant leaves).
  1. To pickle saffron milk caps for the winter using the hot method, first prepare the mushrooms for pickling. This must be done no later than 4 hours after picking or purchasing the mushroom.
  2. Clean fresh saffron milk caps to pickle for the winter of any debris and trim off the bottom of the stems and any damaged areas.
  3. Next, wash the saffron milk caps quickly in running cold water so that they do not absorb excess moisture.
  4. Ryzhiki are mushrooms that do not require pre-cooking in order to be salted hot. Just before salting, cut the saffron milk caps into pieces of the same size.
  5. Next, to pickle saffron milk caps using a hot method, place a layer of spices to your taste on the bottom of an enamel pan for pickling saffron milk caps: bay leaf, allspice, cloves, stems and seeds of dill, as well as cherry, black currant and horseradish leaves.
  6. To pickle hot saffron milk caps, place them on the spices with the caps facing down. Each layer of mushrooms must be covered with table salt (forty grams per kilogram of mushrooms). When the bowl is full, add spices to the top layer.
  7. Cover the pickling area with a wooden board and place a weight. Mushrooms in spicy brine will be ready in 7 days.
  8. The finished saffron milk appetizer can be rolled up in sterilized jars (0.5 l and 1 l) and stored all winter.
  9. You can serve saffron milk caps with various dressings. The most popular dressing for mushrooms is bite, onion and vegetable oil. Saffron milk caps also go great with sour cream.

You should not use metal utensils at any stage of salting saffron milk caps. Because oxidation will occur.

Remember, mushrooms are a difficult product to digest, so you shouldn’t overuse them.

How to pickle saffron milk caps for the winter with bay leaves

Saffron milk caps can be salted for the winter using this method. First, peeled saffron milk caps are blanched for 2-3 minutes in boiling water, and then drained in a colander (all the water should drain).

The mushrooms are also covered with a napkin and a circle is placed under pressure.

How to pickle saffron milk caps for the winter in a spicy way

To pickle clean saffron milk caps for the winter, you need to scald them with boiling water on a sieve, then cool them with cold water, let them dry a little and place them in prepared dishes (blackcurrant leaves, allspice and bay leaves are first laid out on the bottom).

Then cover the top with a blackcurrant leaf, a napkin, a circle and a weight.

How to pickle saffron milk caps for the winter with blanching

To properly salt saffron milk caps, place the prepared mushrooms in a saucepan of boiling water for two to three minutes and place in a large sieve. When the water has drained, place it in a container prepared for pickling according to the diagram indicated above. Seasonings are according to your taste, but remember our tip 2.

Tip 3: There should be no strong foreign odors in the place where pickled saffron milk caps are stored, because these mushrooms easily absorb foreign odors, which spoils their own aroma and taste.

How to pickle saffron milk caps for the winter using the wet method with spices

This method of how to properly salt saffron milk caps differs from the previous one only in that the saffron milk caps are not blanched, but scalded with boiling water. Place in layers with salt, peppercorns and chopped onion rings.

Pickled saffron milk caps should be stored in a cool place, but without freezing temperatures.

Ryzhiki are not only very tasty, but also extremely healthy mushrooms, due to the content of natural antibiotics and other useful substances. These bright and beautiful mushrooms usually grow on grassy edges near pine trees. If you don’t know how to cook saffron milk caps, then let’s say right away that most often it is done in water, oil or marinade.

Saffron milk caps for the winter - snack recipe


So, before we talk about how to cook saffron milk caps, let’s say that such a dish is a wonderful appetizer for potatoes and other vegetable dishes.

To prepare this recipe you will need:

  • saffron milk caps;
  • salt and pepper to taste;
  • vegetable oil;
  • butter;
  • sugar;
  • garlic;
  • vinegar;
  • Bay leaf.

How to cook saffron milk caps quickly?

  1. You need to sort and clean the mushrooms. Saffron milk caps are very rarely wormy, but you definitely need to inspect them. Selected saffron milk caps must be washed and cut into slices before cooking.
  2. Pour water over the saffron milk caps, salt the water to your liking and put the pan on the fire. You need to cook saffron milk caps for no more than a quarter of an hour so that they do not lose their nutritional qualities.
  3. Place the saffron milk caps in a colander and let the water drain. While the mushrooms are cooling, you need to prepare clean glassware. Place the cooled saffron milk caps in it, pour vegetable oil over them and add a little chopped garlic. It is advisable to consume this dish within several days.

Saffron milk caps for the winter - recipe in oil

You can also cook saffron milk caps in oil - you will get an excellent preparation for the winter that will perfectly preserve the natural taste of mushrooms.

  1. Before cooking, cut clean saffron milk caps into large pieces and place in a saucepan. Add butter (at the rate of 400 grams of butter per 1 kg of mushrooms)
  2. Cover the container with the saffron milk caps and cook over low heat, stirring occasionally. Wait for the butter to completely melt and become transparent.
  3. Transfer the saffron milk caps into sterilized jars, add hot melted butter and roll up the saffron milk caps with tin lids. Store mushrooms in the cold. Before eating saffron milk caps, just hold the jar in warm water so that the butter melts - and the dish is ready.

Saffron milk caps for the winter in marinade - recipe

For 1 kg of mushrooms you will need:

  • 400 gr. water,
  • 10 gr. salt,
  • 5 gr. Sahara,
  • 50 gr. vinegar,
  • black peppercorns,
  • several bay leaves.

How to cook saffron milk caps for the winter?

  1. Before preparing this recipe, dilute the marinade.
  2. Peel the saffron milk caps and rinse them in cool water. Immediately add the mushrooms to the seasoned water and cook for a quarter of an hour, stirring constantly. Gradually add mushroom juice to the liquid. Ready pickled saffron milk caps should be immediately rolled into sterilized warm jars.

Note!

You don't have to boil the saffron milk caps - even in an almost raw, slightly salted form, they will be edible. However, you should not experiment if you purchased saffron milk caps at the market. It is enough to fry or boil saffron milk caps for only a quarter of an hour to get a tasty and safe dish.

Camelinas often remain in the shadow of more productive forest mushrooms. But they occupied their niche of people's love. Mushroom pickers willingly collect young saffron milk caps, use them in cooking and store them for the winter. You can roll pickled mushrooms into jars, pickled hot or cold, and even fried. The article contains the best recipes with delicious photos.

Cold salted saffron milk caps for the winter

First, prepare the main ingredient:

  • wash the saffron milk caps well;
  • clean away any debris;
  • dry at room temperature or wipe with a dry towel. These procedures are necessary before any method of harvesting mushrooms.

Saffron milk caps tend to darken if left after initial cutting. To prevent this from happening, immediately place the mushrooms in a salty solution (20 g per 1 l). You can't keep them there for a long time.

Cold salting of saffron milk caps is the simplest and healthiest way of canning. A wooden barrel, large enamel or glass container is used:

  • Place layers of salt, currant leaves, allspice and black pepper, bay leaf, garlic cloves on the bottom;
  • place the mushrooms with their caps facing up (2 kg in total) mixed with layers of spices;
  • When the container is completely filled, cover it with gauze and a lid with a weight.

In this state, oxygen will minimally flow under the lid. At temperatures up to +20 °C, mushrooms will be perfectly salted. Change the gauze 2 times a week. Maintain this salting regime for about 3 weeks. Then place the mushrooms in sterile jars. It is not advisable to tightly close the salted product.

You can pickle saffron milk caps even easier. It is no coincidence that in the old days they went mushroom picking with a barrel. The saffron milk caps were sprinkled with salt, pressed down, and their beneficial qualities were preserved until eaten for several weeks. And today you can eat saffron milk caps, marinated or salted in any way, without risk to your health, within a few days after you start harvesting. Only mushrooms must be truly forest mushrooms, and not collected near highways and other non-ecological places.

Recipe for hot pickling of saffron milk caps

  • 1 liter of water;
  • salt - 1 tbsp. l. with a slide + for cooking mushrooms;
  • black pepper - 5 peas;
  • allspice - 6 peas;
  • bay leaf - 2 leaves;
  • dried cloves - 2 pcs.;
  • cinnamon - 4 pieces;
  • currant leaf - 2 pcs.

First you need to cut the mushrooms. Cut off the rough parts. Large specimens can be divided into parts. Rinse again under water. Then prepare the pan:

  1. Fill it with water and bring to a boil.
  2. Salt thoroughly.
  3. Immediately after this, place the saffron milk caps in the water. Boil them for a maximum of 15 minutes until the liquid turns yellowish.
  4. Remove the pan from the heat and drain the broth into the sink through a colander. Rinse the mushrooms with plenty of water and leave to cool.
  5. Prepare the jars: wash, sterilize, dry.
  6. Boil the brine. Fill a saucepan with water (1 liter) and bring to a boil. Add all the seasonings and spices, mix them well until the salt (1 heaped tablespoon) is dissolved. Reduce heat to low.
  7. Boil the mushrooms in this boiling liquid for 10-15 minutes. Turn off the heat.
  8. Place the mushrooms in sterile jars.
  9. Fill with brine and roll up.

Attention! Closed jars should be left upside down and wrapped for a couple of days. Then place them in a cool room. After opening the jar, there is no need to prepare the saffron milk caps in any additional way.

How to cook fried saffron milk caps for the winter

Mushroom lovers will appreciate fried saffron milk caps. The first way to prepare pickles for the winter is classic:


Attention! Before closing the lid, the fat or oil in the jar should be 1.5-2 cm above the top layer of mushrooms. If there is not enough filling, quickly prepare an additional portion.

Another recipe - in Bulgarian. It differs slightly from the classic one, but will significantly change the taste of fried mushrooms.

  1. Prepare the vinegar. Finely chop the greens to taste and chop the garlic clove into several pieces.
  2. Before sealing, add 1-2 tbsp to each jar. l. vinegar 9%. It must first be mixed with melted fat or butter.
  3. Mix the fried saffron milk caps with garlic and herbs during the laying process.

The mushrooms will be more tender if you boil them in two waters before sealing. With any of these recipes, all you need to do is open the jar and heat the contents in a frying pan. You will get fried mushrooms “like in summer”. You can add this to boiled potatoes or rice.

Recipes for making pickled saffron milk caps for the winter

For the first method, for 1 kg of saffron milk caps you will need the following list of spices:

  • black pepper - 7 pcs.;
  • cloves - 1 pc.;
  • allspice - 5 pcs.;
  • salt - 1 tsp;
  • half a glass of table vinegar 9%;
  • drinking water.

Marinated mushrooms

Pickled saffron milk caps are prepared as follows:

  1. Start with the marinade. Mix half a glass of water with the indicated proportions of spices, salt and vinegar.
  2. Boil and cool.
  3. Place clean and prepared mushrooms in a saucepan.
  4. Pour boiling water over it. Add some salt.
  5. Turn on the heat and simmer the mushrooms under the lid for 3-4 minutes.
  6. Strain immediately.
  7. Place the mushrooms in jars and pour cold marinade over them.
  8. The cans are sealed in the usual way.

Another marinating option is longer and more thorough. The ingredients in this recipe are the same, only 1 medium onion, a bunch of dill and 2 tbsp are added. l. vegetable oil. But there is no vinegar in the marinade. Step by step plugging process:

  1. Pour the prepared mushrooms generously with cold water and boil for 4 minutes. Turn off the heat and drain the liquid from the pan.
  2. Add water again. Its level is a finger higher than mushrooms. Now you can add chopped onions and spices to the pan.
  3. After boiling, keep the saffron milk caps for several minutes over medium heat, stirring and skimming off the foam.
  4. Add chopped dill and reduce heat. Leave to simmer covered for about 25 minutes.
  5. To seal, it is better to prepare and sterilize 0.5 liter jars. Pour oil and vinegar into the bottom of each.
  6. Place the mushrooms in jars. Their layer should not reach 1 cm to the edge.

Close the lids, turn the jars over and leave them under insulating material. After a day they can be moved to a cool and dark place. Pickled saffron milk caps are versatile in cooking and go well with many dishes and alcohol.