How to pickle saffron milk recipes for the winter. How to pickle saffron milk caps - preparation methods and the best preservation recipes. What to cook from salted saffron milk caps

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 what determines 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.

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 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.

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?

It will take longer 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 in this case 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?

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 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.

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.

In our family, we always prepare a lot of mushrooms for the winter. We freeze them and, of course, salt them. We prefer to salt saffron milk caps. We also salt the mushrooms and milk mushrooms a little, but we salt the whole 20-liter oak barrel of saffron milk caps. We believe that salted ones are the most delicious.

There are several ways to pickle these mushrooms. The main ones are the cold method, hot salting and the so-called fast method. When pickling mushrooms using a cold method, they change their color and become dark; when pickling mushrooms using a hot and quick method, the color is preserved.

For pickling using any of the methods, you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take wormy mushrooms; carefully cut off any remaining clay or soil from the stem. Remove large debris and leaves.

Of course, it is best to collect mushrooms that are not very large, with a cap diameter of no more than 5 cm. During pickling, such mushrooms will completely retain their appearance, and they are pleasant to serve and eat.

If you are lucky and you collect saffron milk caps, they will remain intact and beautiful in any size, practically without losing their beauty as a result of all the processing and manipulation with them. Such mushrooms grow in pine forests, they are dense, the stem is thick, the mushroom is fleshy, heavy, their cap is slightly closed downwards.

In spruce forests, saffron milk caps grow that are thinner in structure; it is better to collect those that are not very large. When pickling, large mushrooms will need to be cut into 2-4 parts, and the lamellar cap will break during processing. The mushrooms will be tasty, but their appearance will suffer.

So let's look at all the main methods of pickling mushrooms, so that after familiarizing yourself with them, you can make the right choice.

The peculiarity of pickling mushrooms using this method is that we do not heat them. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.

Let's look at the first method first.

We will need (for convenience, the calculation is given for 1 kg of mushrooms):

saffron milk caps – 1 kg
salt - 2 tablespoons (50 g)
garlic -3-4 cloves (optional)
dill - optional
peppercorns - 15 peas
cloves - 4 pieces
horseradish leaf

Preparation:

1. First, we sort and wash the mushrooms. We clean them of forest debris, cut off the darkened section of the stem, and remove the remaining soil from it. We remove wormy mushrooms. Very often, only the stem is wormy, so the cap can be kept and the stem cut off.

If it’s a pity to throw away such mushrooms, then put them in cold salted water for 5-7 minutes. All existing worms will come out of the mushroom. But it is best to discard such mushrooms already at the harvesting stage.

2. Place the mushrooms on a towel to drain all the water.

3. You can salt the mushrooms directly into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.

The second method is more preferable, because the mushrooms will give juice and settle during the pickling process. And you can put as many of them in jars as you can fit. After all, if you store them in the refrigerator, then the space there in the fall is always worth its weight in gold.

4. Consider the method of salting in a saucepan. Place half a horseradish leaf on the bottom. Horseradish prevents mold from growing, so I always add it to all my pickles. All other greens can be used as desired. I always add dill. But many people don’t do this because they want to preserve the natural taste of mushrooms. Personally, the light aroma of dill doesn’t bother me at all, and I even like it.

For the same reason, some people add, and others refuse to put, currant leaves, oak leaves (this is always good), but as a rule, I add salt directly into an oak tub, and there is no need for me to put leaves.

Garlic is also a similarly controversial topic. I add a little of it for spice and piquancy. But some people think that garlic is useless when pickling mushrooms.

And in Lately I began to add a sprig of heather and a spruce twig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we once talked on occasion. She said the twigs preserve the forest flavor of the mushrooms and prevent mold from growing.

In general, what to add is a matter of taste! And as they say, there is no arguing about tastes. The main thing is mushrooms and salt! And everything else, as you like. I only add what I wrote in the ingredients list. You can try the same thing. And if you already have your own experience, then add, or vice versa, remove something from what is proposed.

5. Divide the spices and garlic into approximately 3 parts. One piece on the bottom, one in the middle, and one on top.

6. And so the bottom is laid out, and we begin to put mushrooms in the pan. Here, too, there is no consensus; some place them with their caps down, others up. I think this question is not fundamental. Whatever you think is right is right!

Every two or three layers should be sprinkled with salt. Approximately divide the salt into the required number of parts and lightly add layers of salt. Then, when the mushrooms give juice, the whole brine will taste the same and all the mushrooms will be salted evenly.

It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But I admit honestly, I never measure salt with spoons or glasses, I sprinkle it “by eye.” But this can already be done when you have experience. To begin with, if you have never salted mushrooms, follow the proportions.

7. Place a few more dill sprigs, a little garlic, black peppercorns and clove buds in the middle of the layers.

8. Continue laying out layers of mushrooms and sprinkle them with salt.

9. Place dill, horseradish and remaining spices and garlic on top.

10. Place gauze on top in two or three layers so that it completely covers all the mushrooms. Place a plate on the gauze and a pressure in the form of a cobblestone or a jar of water.

After some time, the saffron milk caps will give juice, which will mix with salt, and pickling will occur. You will need to keep the mushrooms in this position for two weeks in a cool place. Every two to three days you will need to rinse in hot water gauze, or better yet, change it to a new one.

11. After two weeks, you can transfer the mushrooms into jars along with the brine and store them in the refrigerator.

And if there is an underground or pit, then you don’t have to transfer it, but store the mushrooms directly in a saucepan or barrel. You can eat in two weeks. That is, the total salting time is one month.

Dry salting method

This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are boron mushrooms. As I already said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, the basket contains needles and leaves that fall from the trees. It is from them that we clean mushrooms.

Also make sure that there is no soil left on the leg.

The ingredients are the same as in the previous recipe. Basically, just like the cooking process itself.

The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink greatly. And if you went and picked up more saffron milk caps, then you can salt them and put them directly into the same container.

Be sure to cover the top layer with gauze, which also needs to be changed every three days. And oppression is also necessary. Without it, the mushrooms will not produce juice and the pickling process will not occur.

It should be noted that in both the first and second cases, the saffron milk caps will change their color and become green-brown. My dad called these mushrooms “frogs.” Many people are confused by this circumstance and prefer to pickle saffron milk caps using heat treatment.

Hot cooking recipe

This is the method we use to salt mushrooms in our family. Just because saffron milk caps retain their beautiful color. And despite the fact that according to the first method they retain all their beneficial features, because they don’t pass heat treatment, we still choose this method!

Therefore, I salt this variety of mushrooms with minimal heat treatment. My mother also pickles mushrooms. And she, in turn, was taught how to salt like this by one grandmother, whom my mother met quite by accident, on a train. And now, we have been salting saffron milk caps this way for many years. Many thanks to my grandmother, whose name we unfortunately do not know.

We will need:

saffron milk caps – 5 kg
salt - 250 gr
garlic - 3-4 cloves
cloves - 7-8 pcs.
black peppercorns - 15 pcs
red hot pepper - optional
dill
horseradish leaf

And as I said above, recently I began to add a couple of sprigs of heather and young spruce. But this is optional.

Preparation:

1. Sort and wash the mushrooms, clear them of forest debris, cut off any remaining soil from the stems. You also need to select wormy mushrooms; it is better not to use them.

I try to collect saffron milk caps in the forest and immediately clean them of dirt and throw away the wormy ones. And at home I pour them into a bucket, about halfway, and fill them with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect 4 large baskets of mushrooms, and they all need to be processed as quickly as possible.

2. Since I do everything “by eye,” I will tell you in this category. I place about a five-liter bucket of washed saffron milk caps in a basin. I boil water in a five-liter saucepan. And pour boiling water over the mushrooms in a basin. The mushrooms begin to crackle slightly.

Carefully, so as not to damage them, I mix them with a slotted spoon, no more than 1-2 minutes. During this time, the cracking stops, which means the mushrooms are ready.

At this stage, the mushrooms can be boiled. To do this, you need to boil water and place mushrooms in it. Cook for 5 minutes, while removing the foam. However, saffron milk caps don’t produce much foam, so there’s not much to shoot!

But I reduce the processing time by two or three times, and therefore I only scald the mushrooms. This is a proven method, don’t be afraid that too little time is spent on scalding. You can even eat saffron milk caps raw, just season them with salt.

3. And so after 1-2 minutes, carefully drain the water, which has acquired a red color. And then we put the mushrooms in a colander. Also be careful not to damage the appearance. From the bucket raw mushrooms it turns out two full scalded colanders.

4. Let the water drain. And pour them back into the basin. Let them lie down for a while and cool down, so that your hand can bear it when you touch them. Then add salt. I sprinkle 1.5 to 2 handfuls of salt on this amount. If the mushrooms are small, then you need two handfuls of salt, if the chopped mushrooms are large, then one and a half.

Add 5-6 black peppercorns, 2 cloves, a small piece of red hot pepper.

Gently mix the contents with your hands so as not to mash the mushrooms with a spoon. And we taste the mushroom. Not only can you eat it, but it’s also delicious! It should be salty enough to taste, but not too salty. In general, you should like the taste so much that you want to try another mushroom, and then another...

This means that you salted everything correctly!

5. While the mushrooms are salting, we prepare the dishes in which we will prepare them for the winter. I have a 20-liter oak barrel. The mushrooms you get in this way are simply delicious!

But, it is clear that not everyone has such luxury.

Therefore, you can put the salt directly into jars if you store the mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. The ideal storage temperature is from 0 to 7 degrees.

6. Place a leaf of horseradish on the bottom of the prepared container. A sprig of heather and a spruce branch, if available. If not, then don’t, I’ve been salting saffron milk caps without them for many years, and everything was just fine!

Place sprigs of dill on top of them.

7. Place the mushrooms as they sit. Hats up or down doesn't matter.

8. Now let's move on to the next batch. Everything is in the same order. Until we completely fill the entire container, be it jars, or a pan, or a barrel.

9. If the container is large, then add dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.

10. Be sure to place a leaf of horseradish and dill on top. And I also lay out a spruce branch and heather.

11. Be sure to cover the top layer with gauze and lightly press the contents. All mushrooms should be covered with a delicious-smelling reddish brine. If for some reason there was not enough brine and juice, then add a little from the pan in which the colander stood and where the water was drained. Maybe you just need to add a couple of glasses. Or maybe there will be enough juice anyway.

If you put heather on top, then press it down, covering the contents with a flat plate, otherwise you can seriously prick yourself. It is generally better to leave the plate so that suitable pressure can be placed on it.

If you salt the saffron milk caps not in a jar, then there must be pressure so that the mushrooms are completely in the brine. The brine should maintain a reddish color throughout. If it turns gray, it means the air temperature is too high, and the process of mold formation has begun in it.

Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms and pour boiling water over them. Such mushrooms are suitable for food.

But you must admit, it’s better when everything is done correctly, we store it correctly, and our mushrooms, on which we worked so hard, will be inaccessible to any mold.

Try to have such pressure that you can close the pan with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then simply cover it with a plastic lid.

But if we store it in a basement or pit, then a lid is simply necessary and mandatory.

12. We immediately lower the mushrooms into the hole and do not touch them for a month and a half. So that they are thoroughly salted and become delicious.

13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season them with finely chopped onions and vegetable oil, or eat them with sour cream. And there are no mushrooms tastier and more aromatic than saffron milk caps. Take my word for it!

A quick and easy way to pickle

As you know, saffron milk caps grow in several layers, starting from mid-July and ending in September, and sometimes even the beginning of October. There is such a late layer when you go after them, and the ground has already been covered with light frost since early morning.

It is these mushrooms that are good to pickle for the winter. It has already become cold in the pit, and the temperature for storing them is set to just comfortable.

But what to do when you collect saffron milk caps in July? That's right, pickle it in a jar and store it in the refrigerator. Or make a quick pickle and eat it right away, on the same day. How to do it?

And it couldn’t be easier to do it! Take the amount of mushrooms required for pickling. We wash them and clear them of forest debris. Then put it in a saucepan, add the spices and herbs that you like and add thick, thick salt.

Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave it for 2 hours. You don’t need more time, otherwise the mushrooms will over-salt and become very salty.

After the allotted time, wash the mushrooms in cold running water. Place in a colander and allow all the water to drain.

Now you can season the saffron milk caps with oil and sprinkle with fresh chopped onions. That's it, a wonderful tasty snack is ready! You can eat it with pleasure, serving it with boiled potatoes and enjoying the wonderful taste and forest aroma!

I will not now specifically dwell on the beneficial properties of saffron milk caps. Entire articles have been written about this. Let me just say that these are some of the most healthy mushrooms. They are easily absorbed by the body. In terms of the number of valuable amino acids, they are comparable only to meat, and the protein component in them is about 4%.

By energy value saffron milk caps are superior to meat, chicken and eggs. But despite this, they can be consumed even by those who are on a diet.

But like all products, they also have contraindications. For gastritis. In cholecystitis and pancreatitis, taking them is contraindicated.

Well, for everyone else, saffron milk caps are healthy and tasty. And that's why they are loved so much. And they prepare it for the winter using all known methods. We also prepared. And I hope that you will also prepare thanks to my recipes, which were once shared with me, and I share with you with great pleasure. After all good recipes must live long, and be passed on from generation to generation, from person to person!

Bon appetit!

Salted saffron milk caps are very tasty mushrooms. It seems to me that they are the most delicious of salted mushrooms. But you need to know how to pickle saffron milk caps. The fact is that when they lie down, they become ugly and green. True, this only applies to those saffron milk caps that grow in spruce forests. Those that grow in pine forests do not turn green. To preserve the beautiful appearance and “red” color of saffron milk caps, they must be salted exclusively by hot salting. However, it is also recommended to pickle milk mushrooms in the same way, because they also tend to darken over time and acquire an unpleasant color.

Saffron milk caps are pickled for the winter for about a week. From a three-liter bucket of small and medium saffron milk caps you will get one liter jar of salted mushrooms.

Ingredients

Camelina mushrooms 3 liter bucket
Horseradish leaves, cherries, currants, dill, horseradish root
Salt 1 large handful

The process of salting saffron milk caps for the winter

Wash the leaves and dill, peel the horseradish root and cut into small pieces. Fill a large saucepan with water and bring the water to a boil. Place half of the mushrooms in boiling water.

Cook the mushrooms for five minutes, then remove them with a slotted spoon.

Dip the second half of the mushrooms into boiling water and boil them in the same way for five minutes, then remove. If you have to pickle a large number of mushrooms, be sure to change the water after two batches of mushrooms.

Place horseradish, cherry and currant leaves, dill and pieces of horseradish root on the bottom of a wide saucepan. Place the still hot boiled saffron milk caps, caps down (this is important), tightly together, in one layer. Sprinkle generously with salt and top with leaves and roots. Place a second layer of mushrooms, salt again, add seasonings, and so on until all the mushrooms have been placed and compacted.

Cover the mushrooms with a flat plate.

Place a weight on top. I used a pumpkin that was nearby.

Leave the mushrooms under pressure at room temperature for a week. After a week, try the mushrooms, they should already be tasty.

Wash the mushrooms, place them in a sterile jar and add brine at the rate of two tablespoons of salt per liter of water. Close the jar tightly with a sterile lid.

The active season of mushrooms, when you can see them on the table every day, you always want to extend. Salting is an excellent way to preserve this product, while you get a ready-to-eat dish. If you have not yet found your “ideal” pickling method, we will tell you how to pickle saffron milk caps coldly for the winter. There are three types of salting:

The express method allows you to try the dish on the same day, but such saffron milk caps cannot be stored for long.
The hot method is the most common. Its advantage is that there is no need to wait for the salt to dissolve and saturate the red caps.
The cold method allows you to avoid heat treatment and preserve more useful elements in the mushrooms. It is this option of salting that we will consider in more detail.

During salting, it is important to calculate the amount of salt, the volume of which will depend on the storage temperature. If the mushrooms are in a fairly cool place where the temperature does not rise above 6 degrees, you can use the classic consumption of 40 g of salt per 1 kg of saffron milk caps. Under room storage conditions, the amount of salt increases by 2 times.

For pickling mushrooms, it is important to choose the right container. Preference is given to glass, ceramic, wooden or enamel dishes. Its volume should be twice the volume of salted products. Do not use plastic basins or metal pans for these purposes. If you want a perfect-looking dish, choose small mushrooms of the same size. If your basket contains all the mushrooms of different sizes, large samples can be cut so that the salting of saffron milk caps in the cold way is successful, and the dish itself has a presentable appearance on your table.

Ingredients:

3 kg of saffron milk caps;
150 g salt;
Dill with umbrellas;
Garlic, horseradish, currant leaves to taste.

Cooking method

The first sample can be taken after 2 weeks, but you will be able to enjoy the full taste and aroma only after 3 to 4 weeks.

If you noticed, almost all recipes for salted saffron milk caps use horseradish leaves in a cold way. Such a simple and accessible spice prevents the formation of mold on mushrooms and prevents the development of pathogenic bacteria, which extends the shelf life of the preserved food. A ascorbic acid, which horseradish is rich in, will add a special zest and piquancy to the finished product.

Salted saffron milk caps without legs

It is not necessary to wash the saffron milk caps if there is not much dirt on them, just wipe them with a wet cloth. Cold salting of saffron milk caps in this recipe is different in that only the caps are used for salting, and no spices are used. In this way, you get mushrooms in their own juice, without adding extraneous flavors.

Ingredients:

Saffron milk caps 2 – 3 kg;
Salt at the rate of 50 g per 1 kg.

Cooking method

The pickles will be ready in a week. It is better to serve mushrooms as an appetizer with finely chopped herbs and garlic, in sunflower oil or with onions in sour cream. Cold-salted saffron milk caps will complement and decorate any festive table in your house.

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

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

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

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

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

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

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

What a mushroom picker should know:

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

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

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

Hot way

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

What you need for preparation:

Components:

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

How to pickle saffron milk caps:

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

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

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

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

Salt quickly

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

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

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

Saffron milk caps in English

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

Products:

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

How to do:

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

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

Cold method in jars

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

The first recipe you need:

Products:

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

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

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

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

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

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

Dry method

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

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

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

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

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