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.

Camelina pulp orange color. 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 salty saffron milk caps is also appropriate for festive table, and at home. Pickling saffron milk caps does not require much time or special skills, and you can easily master 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 release maximum own juice when salting.

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 rock salt with the addition of black peppercorns and pressing 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 saffron milk caps for pickling. iodized salt. 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 them on the most upper layer the same leaves 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 great snack, which 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 it, 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 salt for the winter, remove debris and trim off the bottom of the legs and any damaged areas.
3. Next, wash the saffron milk caps quickly in a running water cold water- so that they do not absorb excess moisture.
4. Rizhiki - mushrooms that do not require pre-cooking for hot salting. Just before salting, cut the saffron milk caps into pieces of the same size.
5. Next, to salt the saffron milk caps in a hot way, place them on the bottom enamel pan for pickling saffron milk caps, a layer of spices to your taste: bay leaf, allspice, cloves, dill stems and seeds, as well as cherry, blackcurrant 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 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. Ready snack from saffron milk caps can be rolled into 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 gas station for mushrooms - this is a bite, onion and vegetable oil. Saffron milk caps also go great with sour cream.

You cannot use saffron milk caps at any stage of salting. metal utensils. 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. cold water, let dry a little and place 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 them own scent 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 beneficial 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 great snack for potatoes and others 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 the saffron milk caps for no more than a quarter of an hour so that they don’t 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 and pour them over vegetable oil 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 excellent preparation for the winter, which will perfectly preserve the natural taste of mushrooms.

1. Clean saffron milk caps before cooking, cut into pieces in 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 to sterilized jars, add hot melted butter and roll up the saffron milk caps. 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.

Knowledge of how to pickle saffron milk caps to get tasty, aromatic and quality product, are 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 mushrooms determine the taste ready-made 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

Quickly salting saffron milk caps allows you to get prepared mushrooms in just 2 hours. This is the simplest and most convenient method that 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 exposed heat treatment, and from that they save useful material, natural color and acquire excellent taste. These mushrooms can be served as independent snack or, subsequently, fry, stew, add 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 hot way preparations and put the oppression on 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 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?

Recipe for pickling saffron milk caps wooden barrel 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.

Common mushrooms that grow in forests from July to August are saffron milk caps. They have a characteristic color ranging from yellowish-orange to reddish. They have long been considered valuable food product. Vegetarians often eat them because of their high content squirrel and minerals. Exist various ways their cooking. The most common recipes for how best to pickle saffron milk caps are presented below.

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

Cleaning saffron milk caps for pickling

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

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

Soaking mushrooms

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

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

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

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

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

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

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

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

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

Possible causes of darkening:

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

Every housewife wants to know how to truly cook tasty dish and preserve color quality. First, the saffron milk caps do not need to be soaked. With the exception of those fruits that were collected near roads. Pre-soak will allow you to remove accumulated harmful substances. Experienced mushroom pickers It is advised to replace this procedure and clean the saffron milk caps with a sponge or toothbrush.

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

Recipe for pickled saffron milk caps in glass jars

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

Hot salting method at home

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

Emphasize amazing taste mushrooms can be used using the following marinade.

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

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

Preparing mushrooms:

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

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

This is done in different ways:

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

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

Preparing the marinade

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

Marinating steps:

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

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

Cold way

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

Calculation ingredients coming per kilogram of prepared mushrooms:

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

Cooking method:

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

Preservation storage rules

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

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

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

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

conclusions

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

On the slopes of a pine forest from July to November you can find a bright orange mushroom known as saffron milk cap. And where they found one, there will be a second, and a third...! Saffron milk caps grow in groups, so collecting a whole bucket is quite easy.

But what to do with these gifts of the forest so that they do not spoil? How to store them for the winter?They can be pickled, dried or salted. Pickling saffron milk caps is one of the most popular ways to prepare this mushroom!It is about salting that we will talk in our article.

How to pickle saffron milk caps

Different mushrooms are prepared in different ways. Recipes for pickling saffron milk caps can be divided into 3 groups, depending on the method of preparation: dry, cold and hot. It will be useful for every housewife to know how to properly salt saffron milk caps using each of these methods.

Quick methods and dry salting

Fresh, recently harvested saffron milk caps do not have to be subjected to harsh processing. They can be eaten almost raw. And here store-bought mushrooms Cooking in this way is not recommended. How to quickly salt saffron milk mushrooms?

Recipe No. 1. Mushrooms, cooked in a hurry, are perfect.

How to salt: they should be thoroughly washed, peeled and placed in a bowl. It is better to lay them in such a way that the caps are facing down, then they will be better salted. Then completely fill the caps with salt and leave for about an hour and a half. Drain the reddish juice, rinse and serve.

Recipe No. 2. This method is similar to the previous one, but it is even more interesting, because thanks to dry pickling, a pleasant pine aroma remains.

How to salt: the essence of the method is that there is no need to rinse the mushrooms, but they should be thoroughly cleaned. No spices, only salt (40 g per 1 kg of saffron milk caps). Pickles prepared in this way do not last long. In order to make blanks long term storage resort to other recipes.

Hot way

The process of hot-salting saffron milk caps naturally takes longer than previous options. The obvious advantage of this method is that even mushrooms that are not completely fresh can be used for pickling.

Recipe No. 3.

• 50 g salt;
• coriander peas – 2 pcs. (optional);
• bay leaf.

How to pickle saffron milk caps using a hot method: clean the mushrooms, select only clean, unspoiled ones. Chop coarsely, fill the pan to the top with water and put it all on the fire to boil for 5 minutes.

The resulting foam must be removed from time to time. Next, drain the water, place the mushrooms in a pickling bowl, sprinkle with salt and spices. Cover with a cloth and place under pressure for a month and a half (temperature no higher than 8 degrees). During the ripening process, you need to make sure that the brine does not turn black and periodically wring out the towel.

There are several more recipes that are sort of transitional between hot and cold methods.

Recipe No. 4.

Ingredients :

• 50 g salt;
• allspice peas – 1 pc.;
• bay leaf;
• 5 g black pepper;
• 20 g currant leaves.

How to salt: Pour boiling water over the mushrooms, rinse under cold water and dry. Place half of the currant leaves (black) and spices on the bottom of the container. Mushrooms are laid out in slices downwards, sprinkled with salt and pepper.

Recipe No. 5. Very similar to the previous one, but in this case you need to blanch the mushrooms in boiling water for about 3 minutes. The ingredients are the same, with the exception of currant leaves.

Cold way

You can pickle saffron milk caps not only hot, but also cold. What is the best way to salt saffron milk caps in a cold way?

Recipe No. 6.

Ingredients :

• 50 g salt;
• 3 peas of allspice;
• 150 g onions.

Recipe No. 7. This method only requires salt (45 g per kilogram).

How to salt: washed and peeled mushrooms are placed in a container. Turn the caps upside down and sprinkle salt on top. Cover with a towel and put under pressure for about forty days.

This recipe can be continued. Cold pickling saffron milk caps do not allow the preparations to be stored for too long. In order to extend the shelf life of such delicious snack, you can fill the prepared pickles with fresh brine and sterilize them in jars for 30 minutes, and then roll them up. In this way, you can increase the shelf life of preparations several times.

Recipes for dishes with salted mushrooms

It is not enough to just know how to pickle saffron milk caps. Having such a preparation on hand, you can prepare great amount delicious treats, from appetizers to main courses. Below are the most delicious recipes pickling saffron milk caps!

Sandwiches with saffron milk caps

• bread;
• tomatoes;
• green onions;
• sour cream.

Mix finely chopped green onions, salted mushrooms, sour cream. Spread this mixture on bread and place a slice of fresh tomato on top.

Salad with saffron milk caps

• ham;
• egg;
• apple;
• sour cream;
• mayonnaise.

Cut the ham, pickles, apple, egg into cubes. Pour in a 1:1 mixture of sour cream and mayonnaise. Pepper, no need to add salt to the salad.

Potatoes with saffron milk caps

• potato;
• onion;

Boil the potatoes until half cooked, cut into pieces. Chop the onion and chop the mushrooms coarsely if necessary. Fry the onion in a frying pan, add potatoes and mushrooms. Before serving, sprinkle with grated cheese.

Grandma's most delicious recipe for pickling saffron milk caps

Saffron milk caps salted in this way are very tasty; they retain their red color and mushroom aroma.
We sort out the saffron milk caps, remove the wormholes, cut off the stems, and leave only the caps. I usually divide mushrooms into fractions: large, medium and small.

With this method of pickling, we wash the saffron milk caps. Place in an enamel bowl and pour boiling water over it so that the mushrooms are all in the water. Close the lid and let stand for 2-3 minutes.

Remove from boiling water or pour into a colander, let the water drain and dump the mushrooms back into the dish. When the mushrooms have cooled down to room temperature, salt them directly in the dish. I eyeball the salt. For a full three-liter dish of mushrooms, I put two handfuls of salt (regular salt, not extra). If you want it saltier, add three handfuls.

Stir and let stand for 20 minutes, mix again and place in sterilized jars.

We place it tightly so that the liquid is covered, pour 1 tablespoon of salt on the very top, add a horseradish leaf or a circle cut out of a plastic lid.

Do not fill the jar to the top, do not add 1 cm, close it with a boiled plastic lid.
We take half-liter jars, it’s very convenient, I took it out and ate it.

I make several versions, just salt, without adding spices and with garlic (it turns out so yummy!).
If you want it with garlic, use garlic feathers. I pick it from the garden, wash it and put it on the bottom of the jar, in the middle and on top. If you don’t have garlic feathers on hand, put in cloves of garlic, no need to chop, just peel and put in a jar with saffron milk caps. On half liter jar- 3 small cloves of garlic.

When pickling saffron milk caps, I don’t recommend adding other spices; you’ll ruin the taste of the saffron milk caps.
You need to store jars of mushrooms in the refrigerator, on a shelf where it is colder. You can eat them after 3 days, they are the most delicious during this period!
This recipe has one drawback, these saffron milk caps are stored only until the New Year, and if with salt..., you guessed it, 2 months, no more.

Helpful Tips:

If the mushrooms are over-salted, rinse them with running water and soak them a little in cold water or milk.

If the mushrooms begin to sour (lactic acid fermentation occurs, fermenting mushrooms is not harmful, but the mushrooms acquire a sour taste, which not everyone likes), rinse thoroughly with water and salt, put back in the jars.

Recipe for dry pickling of saffron milk caps

We carefully sort the mushrooms, remove needles and leaves. Separate the caps from the legs (the legs are good to fry, and the caps are great for pickling).
When using the dry salting method, do not wash the saffron milk caps, but wipe them with a soft cloth.

Pour the sorted mushrooms into an enamel bowl and sprinkle with salt at the rate of 1 heaped tablespoon of salt per 1 kg of saffron milk caps. If you are afraid that they will turn sour, add a little more salt.

But I warn you that over-salted mushrooms retain less beneficial properties.
Mix the mushrooms with salt carefully; they may become bruised; leave for pickling for a day, stirring occasionally. The mushrooms will brine and shrinkage will occur.

Place in sterile jars, carefully seal so that the brine is above the mushrooms, not to the very top of the jar, put a leaf of horseradish on top and pour in a tablespoon of salt, they recommend adding 1 tablespoon of dry mustard, but I haven’t tried it, they say such mushrooms are well preserved.

Before closing the jar with a plastic lid, place a wooden or plastic circle on the top.
For those who like it with spices, you can put washed herbs, dill, horseradish leaves, currant leaves, bay leaves, garlic leaves, or better yet, put the greens directly in an enamel bowl where the mushrooms will be salted.

The saffron milk caps salted using this method will darken, this is normal. If the top layer does become moldy, just carefully remove and throw away; the rest of the mushrooms are edible. You can eat such saffron milk caps after 7-10 days. The workpieces should be stored in a cool place at 4-5 degrees Celsius.

Recipe for pickling milk mushrooms

We sort the milk mushrooms, clean them of needles and debris, wash them and soak them in cold water, placing them in an enamel bowl. In order for the bitterness to come out of the milk mushrooms, you need to soak it for 2-3 days. The water must be changed, otherwise it will ferment and the color will be gray.

When the milk mushrooms are ready for salting, they will become elastic and will not crumble. Feel free to drain the water and rinse thoroughly. Salt in the same bowl.

Salt consumption is 60g per 1 kg of milk mushrooms.
Salt and mix, put pressure on top and let it salt.

Under no circumstances use iron or aluminum objects, bricks or stones of unknown origin for oppression.

You can add dill umbrellas, currant leaves, and horseradish to the milk mushrooms.
We put the salted milk mushrooms in jars, I recommend putting them in liter jars.
I sprinkle a little salt on the bottom, in the middle and on top, this is to insure against souring. I place the mushrooms tightly, pressing down. I sort by diameter, small ones in one jar, large ones in the other, medium ones.

Cover with a plastic lid and store in a cool place at a temperature of +4-5 degrees. Milk mushrooms are stored for a very long time, up to 3 years. But it is recommended to store for up to one year, and then it’s up to your discretion.

You can eat such milk mushrooms after 20-30 days.

It is very labor-intensive to salt milk mushrooms, but they turn out very crispy and tasty.
If the mushrooms on top become moldy or darken, just take them out and throw them away, and the rest can be eaten.

These are the ways my grandmother salted mushrooms, when she took them out of the cellar, and with boiled potatoes, it’s just a miracle! It’s a pleasure to pick mushrooms and eat them too, it’s a total positive experience!

The methods have been tested, you can add salt! There are still a huge number of ways to prepare mushrooms for the winter, I tried many, but returned to grandma's recipes, they are more reliable.