The most successful recipes for cold pickling of saffron milk caps. Simple step-by-step recipes on how to properly pickle saffron milk caps for the winter in jars

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

Salting saffron milk caps using cold and hot methods: step-by-step recipes

The cold method of pickling mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.

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

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

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

To salt mushrooms, you need to adhere to the following technology:

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

This salting method is optimal for processing large quantity mushrooms

Saffron milk caps for the winter: how to pickle - cold dry salting method

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

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

Interestingly, due to cold salting, ready-salted mushrooms change their color to green-brown.

Hot salting method

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

Saffron milk caps for the winter: how to pickle, cook, cold and hot pickling, step-by-step recipe, how long to cook, in jars, canned

The most successful recipes for cold salting of saffron milk caps

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.

When salting, it is important to calculate the amount of salt, the volume of which will depend on temperature regime storage 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.

Salted saffron milk caps under pressure

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.

1. 3 kg of saffron milk caps;
2. 150 g salt;
3. Dill with umbrellas;
4. Garlic, horseradish, currant leaves to taste.

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.

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 holiday table in your home.

How to cold pickle saffron milk caps for the winter - tips for pickling, Mushroom site

How to pickle saffron milk caps using a cold method?

You must first weigh the mushrooms and calculate the required amount of salt: 40 grams per 1 kilogram of saffron milk caps. After this, you should wash them and clear them of plant debris and sand. You should wash it well, but without fanaticism, because you still can’t wash it perfectly. Don’t let this upset you; during salting, all the remaining garbage will soak on its own.

Then place the mushrooms in a bucket (barrel) in layers with the caps up (plates down). This does not affect the quality of salting in any way, but it helps to avoid settling and getting stuck of small specks and grains of sand between the plates. If the mushrooms are positioned correctly, they will simply be washed off with brine from the smooth surface of the cap.

Sprinkle each layer with salt and spices (any spices you like). You can even do without spices altogether if you don’t have them. But it tastes better with them.

There is no need to add water: the water that was absorbed by the saffron milk caps during washing is enough. Just put pressure on the mushrooms. I usually place a flat plate on top of the mushrooms, and put a three-liter jar of water on top. You can use stone, but not limestone or brick. Cover this structure with a clean towel or other cloth to remove dust and debris.

Wait about 10 days. If you feel sour smell, then the mushrooms are ready. Remove them from the container and place them tightly in glass jars. You can add spices again. Do not add water. Place leaves without bitterness on top (currant, oak, etc.) and make spacers from non-coniferous sticks. I use Popsicle sticks. Store jars in a cool place. If you live in a village, you don’t have to bother with jars, but store mushrooms in a bucket or barrel, but be sure to use pressure.

How to pickle saffron milk caps using a cold method?

Saffron milk caps for the winter - 4 simple recipes for pickling in jars

In our family, we always prepare a lot of mushrooms for the winter. We freeze them, pickle different varieties in jars 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 cold method, hot salting and the so-called fast method. When pickling mushrooms in a cold way, they change their color and become dark, when hot and fast way pickling - the color is preserved.

For pickling using any of the methods, you need fresh mushrooms. If you pick mushrooms yourself, make sure you have at home less work with them, 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 that are thinner in structure grow, so 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.

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

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 incomplete tablespoons (50 g)
• garlic -3-4 cloves (optional)
• dill - optional
• peppercorns - 15 peas
• cloves - 4 pieces
• horseradish leaf

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 a cold place for 5-7 minutes salt water. 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 total time salting 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.

Must be covered upper layer 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 colour. And despite the fact that according to the first method they retain all their beneficial properties, since they do not undergo 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.

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

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, which we worked so hard on, 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 shook with early morning light frost.

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, beautiful delicious snack ready! You can eat it with pleasure, serving it with boiled potatoes and enjoying the wonderful taste and forest aroma!

I will not specifically dwell on beneficial properties oh 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%.

In terms of 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!

Saffron milk caps for the winter - 4 simple recipes pickles in jars

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. Melt in your mouth and amazingly juicy, salted saffron milk caps will decorate your table and will be an ideal complement to hot potatoes with sour cream or a delicate salad. Our article contains best recipes pickling saffron milk caps with the most different ways. Hurry up to prepare pickles to serve in the winter a real holiday belly.

How to pickle saffron milk caps at home?

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: .

• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Fresh mushrooms - 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.

• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Salt – 50 g.
• Garlic - 5 cloves.

Cooking method

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.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Water – 4 liters.
• Salt – 50 g.
• Pepper – 1 g.
• Garlic – 2 cloves.
• Bay leaf – 3 pcs.

Cooking method

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.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Portion - 100 g.

Ingredients

• Ryzhik - 1 kg.
• Salt – 50 g.
• Garlic – 4 cloves.

Cooking method

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.
• Fats: 0.8g.
• Carbohydrates: 0.1 g
• Proteins: 1.9 g
• Cholesterol;
• Portion - 100 g.

Ingredients

• Ryzhik - 5 kg.
• Salt – 250 g.

Cooking method

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.
• Fats: 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

Ryzhiki are some of the best lamellar 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 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 in more detail about several in various ways 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 salting, lay out the bottom with currant, cherry, bay leaves. Start laying out the mushrooms in layers, sprinkling with rock salt with the addition of 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 for salting mushrooms. 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 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 salt mushrooms for the winter in a hot way, first prepare the mushrooms for pickling. This must be done no later than 4 hours after mushroom picking or purchase.
2. Clean fresh mushrooms to salt for the winter, remove debris and cut off the bottom of the legs and any damaged areas.
3. Next, wash the mushrooms quickly in running cold water so that they do not absorb excess moisture.
4. Mushrooms are mushrooms that do not require pre-cooking in order to be hot salted. 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 mushroom dressing 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 beneficial substances. These bright and beautiful mushrooms They 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 mushrooms in oil - you will get an excellent preparation for the winter, which will perfectly preserve the natural taste of mushrooms.

1. Clean mushrooms before cooking, cut into large pieces and put in a saucepan. Add butter (at the rate of 400 grams of butter per 1 kg of mushrooms)
2. Close the container with mushrooms with a lid, and cook over low heat, stirring occasionally. Wait for the butter to completely melt and become transparent.
3. Transfer the mushrooms to sterilized jars, add hot melted butter and roll up the mushrooms with tin lids. Store mushrooms in the cold. Before eating saffron milk caps, just hold the jar in warm water until 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 mushrooms on 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.

Mushroom lovers always stock up on mushrooms and chanterelles, collected with their own hands, during the season. But after this, the question of preserving the product for a long time often arises, which can be done not only by freezing, but also by salting. This method allows you to instantly "preserve" all the useful substances, and also makes it possible to get a ready-to-eat product that becomes an excellent snack or addition to a number of dishes.

Home conservation has several common algorithms, but does not imply any set of rules that must be followed relentlessly. Depending on your taste preferences, the list of what is put in the container with mushrooms and the amount of these components will also vary. And even to say exactly how many days to salt the mushrooms, no one can: here again you need to decide what kind of initial product you want to receive.

However, experienced hostesses distinguish as many as 3 methods, each of which is capable of having up to 10 variations in its technology. This is quick salting, the so-called express, cold salting and hot.

The express salting method is suitable for those who want to try the finished product on the same day, and not wait until it reaches the desired condition. Flaw this method, of course, is that it is not intended for subsequent storage. The mushrooms salted in this way should be consumed 2-3 days in advance, during which they will be kept in the refrigerator. But this perfect option, if guests are expected and you want to surprise them with salted mushrooms. In 2-3 hours, the saffron milk caps will be salted and ready to serve.

To do this, you need to collect a small amount of mushrooms, preferably small ones. They are carefully washed, cleaned and placed in a jar with their legs up. As soon as the bottom is tightly covered with mushrooms, they must be sprinkled with salt, and then a new layer is formed, which is also covered with salt. Its quantity depends on your taste preferences: the classic recipe involves a thin white coating on which a new layer of mushrooms will fit. They should be left until the dark brine appears, then kept for another 1 hour in a cold place, and the salted saffron milk caps are ready to eat.

It should also be noted here that this express salting method is only suitable for saffron milk caps, since other mushrooms require cooking. Just carefully soak the saffron milk caps in water, keeping them in it for 0.5-1 hours, and rinse them with running water to remove debris from the plates. Some recipes even suggest sprinkling salt on the saffron milk caps, covering them with a press and keeping for only 30-40 minutes. After given period mushrooms will give juice and will be suitable for serving. But in this case, young and small mushrooms are needed. An approximate calculation of salt per 1 kg of product is 30-35 g.

How to salt mushrooms in a hot way

Hot salting is the most common method of harvesting mushrooms for the winter. Attractiveness this method in that it is not necessary to select mushrooms by size for him. In addition, due to heat treatment, the waiting period that is given to the mushrooms to be completely saturated with salt and release brine is reduced. But it is still necessary to cut large caps into 2-3 parts in order to facilitate their packaging in a common container.

• The mushrooms should be washed without soaking in water, as with the quick method, passed through a running stream and placed in a saucepan. Water is poured there in such an amount that it completely covers the mushroom caps. It needs to be brought to a boil and allowed to simmer over maximum heat for the next 2-3 minutes. During this time, you must constantly skim off any foam that appears with a slotted spoon, and at the 5th minute, discard the boiled mushrooms in a colander.
• As soon as they have cooled to room temperature, you need to prepare a container for pickling and begin to place pieces of mushrooms into it with the stems down, separating each layer with a thin sprinkle of salt and spices, which can be selected to your taste. In the classic recipe, for 40 g of salt there are 2 chopped cloves of garlic, a torn sprig of dill, 2 currant leaves and a bay leaf. If you wish, you can add a few black peppercorns and ground horseradish here: this will add a piquant taste, making saffron milk caps salted in this way an excellent addition to meat or boiled potatoes. The volumes of each component are indicated for a standard amount of mushrooms in 1 kg.
• Separately, it is worth mentioning the pressure that is applied to the container with saffron milk caps: it is most convenient to cover it with gauze or cotton napkin, and place a plate on top, which is carefully pressed into the salted mass. Therefore, a plate or other flat round object is selected so that its diameter is flush with the inner diameter of the neck of the salting container. You don’t need to put any weights on top: the plate’s own gravity will be enough, otherwise there is a risk of starting to displace the liquid protruding from the mushrooms.

How to cold pickle saffron milk caps

The cold salting method does not greatly affect the taste of the final product, however, for most housewives it is attractive because there is no stage of heat treatment of mushrooms. According to the assurances of experts, any exposure to boiling water on the product destroys the bulk of its useful properties, so an increase in temperature inside is undesirable for almost any product. But due to the fact that the technology will be different from that used in hot salting, more time will be required to wait.

In addition, the amount of salt per 1 kg of mushrooms depends on the conditions in which the container with mushrooms will be stored. If they are kept in a cold place (2-5 degrees, but without a minus sign), a standard volume of 40 g is enough, but if stored in a room where the temperature is 16-20 degrees, you need to double the amount - up to 80-100 g .

Salting mushrooms in a cold way according to the algorithm of action is similar to salting by the express method. Mushrooms need to be washed and cleaned, the lower parts of the legs removed from them, put in a suitable container, sprinkling each layer with salt. Optionally, you can add your favorite spices: for example, currant leaves, black pepper and onion rings. Oppression is necessarily imposed on the mushrooms from above, and 4-5 hours are expected. After that, the mass settles a little, and you can put another 1-2 layers of fresh mushrooms on it, not forgetting to cover the container again with oppression.

How many days to salt saffron milk caps

The time it takes to pickle these mushrooms depends on the characteristics of the product used and the method of its preparation. As already mentioned, express methods allow you to get a finished dish in 2-4 hours, but with cold or hot it may be necessary to wait for 3-5 weeks. Moreover, the larger the saffron milk caps you choose, the longer they will be salted, so it is recommended to give preference to young and small options.

It is also important to know that two types of these mushrooms are eaten: spruce and pine. Small size is characteristic of spruce representatives of the family, as well as bright orange-brown flesh, downturned cap edges and a very short stem. Such saffron milk caps are ideal for cold pickling, while bog mushrooms can be used for hot pickling, where mushrooms of any size and age can cook equally well.

At the same time, we must not forget that salted saffron milk caps must be completely covered with brine during storage. If the liquid released from the mushrooms during the salting process is not enough, add boiled hot water.

Salting of saffron milk caps, like other mushrooms, is carried out in enamel, glass or wooden containers: they are not allowed to be placed in metal or plastic. Otherwise, as you can see, the algorithm for pickling saffron milk caps at home is the simplest of all home preservation schemes.

by the materials LadySpecial.ru

Mushroom lovers always stock up on mushrooms and chanterelles, collected with their own hands, during the season. But after this, the question of preserving the product for a long time often arises, which can be done not only by freezing, but also by salting. This method allows you to instantly “preserve” all the useful substances, and also makes it possible to obtain a ready-to-use product...

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In winter, saffron milk caps, salted at home, are a real delicacy. There are several types of them and all are suitable for pickling. Pine and spruce red mushrooms are more common, where fir predominates and the brightest and densest salmon grows. When salting saffron milk caps at home, it is very important to preserve the unique taste of the mushrooms. Therefore, in the old days, saffron milk caps were generally salted without seasoning, just salt. Strong red mushrooms, salted at home, have a unique taste and tart forest aroma. How to salt mushrooms for the winter.

Cold pickling of saffron milk caps

Classic cold pickling does not require spices or seasonings. Freshly picked mushrooms are sorted, removing wormy and damaged ones, and the stems are cut off. Saffron milk caps recommend not washing, although it is better to rinse quickly. Soaking mushrooms for pickling is not required; orange juice is completely inedible. Place a couple of horseradish leaves on the bottom of the salting dish, lay out the caps in layers (5-6 cm high), and salt the rows. Horseradish or oak leaves, a plate and oppression are placed on top. According to the recipe, per kilogram of raw mushrooms you will need 40-45 grams of salt. After 3-4 days, try the salting and add more salt if necessary.

When the salted mushrooms have settled, you can add others. Make sure that there is a lot of brine; there should be about 3 cm of liquid above the plate. If necessary, add salted boiled water and store the brine in a cool place. Transfer the completely salted saffron milk caps along with the brine into glass jars and pour vegetable oil on top. The oil film protects against mold and saffron milk caps will not deteriorate. Tasty, although the aroma of pickling is not spicy. Fans salt saffron milk caps with dill, bay leaves, currant leaves, and garlic. Salted spruce mushrooms Brown but still delicious. The pine fruits also darken, especially the top layer, although the aroma of mushrooms remains unchanged.

Hot salting of saffron milk caps

Cooking mushrooms is contraindicated; the unique camelina taste and aroma are lost. The sorted and washed caps are blanched in boiling water for one and a half/two minutes or doused with boiling water a couple of times. By the way, this method helps to avoid large darkening of saffron milk caps. The fungi will become elastic and decrease slightly in size. Rinse the saffron milk caps in cold water; when they have cooled, salt them as if using the cold method.