Grandmother's recipes - pickling mushrooms for the winter (saffron milk caps and milk mushrooms). How to prepare salted, pickled, fried saffron milk caps for the winter

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

Preparing saffron milk caps for pickling

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

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

How to salt saffron mushrooms?

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

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

A simple recipe for pickling saffron milk caps

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

Ingredients:

• mushrooms - 1.5 kg;
• salt - 80 g.

Preparation

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

How to pickle saffron milk caps using a hot method?

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

Ingredients:

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

Preparation

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

How to pickle saffron milk caps cold - recipe

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

Ingredients:

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

Preparation

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

How to salt crispy saffron milk caps?

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

Ingredients:

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

Preparation

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

How to pickle saffron milk caps under pressure?

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

Ingredients:

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

Preparation

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

Dry salting of saffron milk caps

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

Ingredients:

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

Preparation

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

How to salt volushki and saffron milk caps?

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

Ingredients:

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

Preparation

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

How to salt saffron milk caps in a barrel?

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

Ingredients:

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

Preparation

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

Quick salting of saffron milk caps (dry salting - ready in 1.5 hours)

Delicious salted saffron milk caps

This is the easiest and fastest way to pickle saffron milk caps, which can be eaten in just 1.5 hours. No brines or marinades, just sprinkle the layers of mushrooms with salt. The results are very tasty, strong, juicy, aromatic and beautiful salted saffron milk caps! Just beautiful!

Compound

for 1 kg of mushrooms (yields a jar of 600-800 g)

• Saffron milk caps – 1 kg;
• Salt - .

Pine mushrooms

How to pickle saffron milk caps

Please note that the saffron milk caps in this recipe are first cleaned, shaking off debris, salted, and then washed.

• Clean the saffron milk caps: It’s good to shake them off from debris, helping yourself with your hands and a knife (DO NOT WASH!). Cut off the stems from the caps (we also salt them).
• Pickle: Sprinkle the bottom of glass or enamel dishes with salt. Lay out the saffron milk caps in layers (cap down, plates up), sprinkling them with salt ( upper layer- salt). Cover with a lid and leave at room temperature for 1.5 hours (until ready). The mushrooms will immediately release their juice and, upon completion of salting, will be completely ready, having slightly decreased in volume.
• Rinse: Place the prepared mushrooms in a colander and rinse under running cool water.
• Storage and serving: Place the washed lightly salted saffron milk caps into a glass jar and pour over the top vegetable oil(for better storage), cover and store in the refrigerator for no more than 1 week. When serving, taste and add salt if necessary. Saffron milk caps can be seasoned with vegetable oil and chopped herbs ( green onions, dill, parsley, cilantro or basil) and finely chopped garlic. You can also add 1 teaspoon of table vinegar (6-9%).

Bon appetit!

Lightly salted saffron milk caps instant cooking, sprinkled green onions

The saffron milk caps were brought home
Cleaned saffron milk caps
Spread the saffron milk caps on salt

Saffron milk caps on salt
Layer of camelina
Sprinkle the saffron milk caps with salt

Mushrooms will quickly release juice when exposed to salt.
Salted saffron milk caps in a glass bowl
Saffron milk caps in glass jar. Drizzle vegetable oil on top

Lovers " quiet hunt“We are always happy to see saffron milk caps in our baskets. These, at first glance, unsightly mushrooms are distinguished not only by their pleasant taste, but also stand out significantly in their usefulness and a huge amount of vitamins and minerals among other mushroom brethren. You can also eat saffron milk caps raw, boiled, fried, salted and pickled for the winter! In general, they are not mushrooms, but a universal product for culinary experiments. From our article today you will learn how to cook delicious saffron milk caps for the winter, which will delight you and your guests with their amazing taste.

Recipe for preparing salted saffron milk caps for the winter using the hot method

The hot method means marinating mushrooms in hot brine. Heat treatment greatly speeds up the process of preparing saffron milk caps and allows you to store them for a long time, for example, in jars for the winter. Our first recipe for preparing saffron milk caps for the winter in a hot way is quite simple to follow, and the ingredients for the brine are readily available.

Ingredients for hot cooking of saffron milk caps for the winter

• saffron milk caps - 2 kg
• bay leaf - 3-4 pcs.
• cloves - 5-6 pcs.
• small onion - 2 pcs.
• vegetable oil - 3 tbsp. l.
• fresh dill - 30 gr.
• allspice
• vinegar

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

1. Pour clean mushrooms cold water and put it on the fire until it boils. Then carefully drain the hot water and fill it with cold water again, add the onion, peppercorns and salt.

   
   

   On a note! The first boiling water is drained in order to get rid of the very intense smell of mushrooms. Therefore, if the sharp mushroom aroma does not bother you, you can immediately cook the mushrooms with spices.

2. Bring to a boil again and reduce the heat as soon as abundant foam appears. Be sure to remove the foam with a spoon. Add dill and remaining spices. Cook over medium heat for about 20–25 minutes.

   
   

3. In the meantime, let's prepare the jars. Glass containers must be thoroughly washed and doused with boiling water. Place a couple of peppercorns on the bottom of each jar, pour in a spoonful of oil and a little vinegar.

   

4. Using a slotted spoon, pack the mushrooms into jars and then fill them with hot brine.

   
   

   Important! The brine must cover the mushrooms completely. Otherwise, the workpiece may deteriorate during storage.

5. While still hot, turn the jars upside down and let them cool in this state. Then we store the preparations in the basement or refrigerator.

   
   

Salted saffron milk caps for the winter: recipe for dry preparation

Experienced mushroom pickers know that saffron milk caps can be prepared for the winter in different ways: dried, pickled, pickled. But one of the most simple options is a dry cooking recipe. Firstly, it is very simple and quick option. And secondly, saffron milk caps for the winter, the recipe for preparing them using the dry method is waiting for you below, turn out to be very tender, with a rich taste and aroma.

Ingredients for preparing salted saffron milk caps for the winter using the dry method

• saffron milk caps – 2 kg
• salt – 100 gr.
• Dill seeds

Instructions for the recipe for preparing salted saffron milk caps using the dry method

1. Wash the mushrooms under running water warm water and drain in a colander.
2. We will pickle the mushrooms in a large container: a bucket, bowl or tub. Place a layer of mushrooms on the bottom of the container, caps down. Sprinkle with dill seeds and salt.
3. Layer out all the mushrooms layer by layer. Cover the top with a lid or a large plate and put pressure on it.

   On a note! The role of oppression can be a bottle of water, a heavy can, or a cobblestone. The main thing is that after a couple of hours the mushrooms give juice.

4. Leave under pressure for a couple of days at room temperature. Be sure to make sure that the juice covers the mushrooms. After about 3–4 days a characteristic sour smell, signaling that the workpiece is ready.
5. We take out the mushrooms and place them in clean, sterilized jars and fill them with marinade. Cover with lids and store in a cool place.

   Important! The brine must completely cover the mushrooms in the jar. Otherwise they will become moldy.

Recipe for winter cold-salted saffron milk caps

Saffron milk caps are one of those mushrooms that do not require long soaking before cooking, including in winter recipes. But if your mushroom “catch” is varied and there are other varieties in it, then you can use cold pickling with preliminary soaking. Recipe for saffron milk caps for the winter cold pickling It’s also good because you can add new batch mushrooms are already in the process of salting. On average, salting takes from 1 to 1.5 months.

Ingredients for the recipe for cold pickling of saffron milk caps

• saffron milk caps
• honey mushrooms
• russula
• currant leaves
• horseradish leaves
• Bay leaf

Important! Take the amount of salt at the rate of 50 g. for 1 kg of mushrooms. Add additional spices and herbs to suit your taste.

Step-by-step instructions for preparing saffron milk caps for the winter (cold pickling)

1. First of all, the mushrooms should be washed several times, removing all sand, dust and insects. Then the mushrooms need to be filled with cold clean water and leave for 2-3 days.
2. Select a container for pickling. For example, a wooden barrel or can works well. Place the soaked mushrooms in layers at the bottom of the container. Salt each layer and alternate with herbs and spices.
3. We put pressure on top. The mushrooms will immediately produce a lot of liquid, which will become a brine for them. Leave for marinating. Ready mushrooms will give a characteristic sourish smell and completely sink to the bottom.

Frozen saffron milk caps for the winter, preparation recipe

Mushrooms can also be stored frozen for a long time. Frozen saffron milk caps for the winter, the recipe for which you will find below, are well suited for cooking. mushroom soup or side dish. The freezing recipe itself is simple, and the taste of such frozen mushrooms remains rich and bright.

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?

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

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

Cold pickling of saffron milk caps

1. Type of dish: winter preparation.
2. Weight of the finished dish: 1 kg.
3. Cooking time: .

• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

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

Cooking method

How to pickle saffron milk caps using a hot method?

1. Type of dish: winter preparation.
2. Subtype of dish: mushroom preparation.
3. Number of servings out: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 3 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:
8. Calorie content: 22.5 kcal.

• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

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

Cooking method

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

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

1. Type of dish: winter preparation
2. Subtype of dish: mushroom preparation.
3. Number of servings out: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

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

Cooking method

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

How to salt raw saffron milk caps (without boiling)

1. Type of dish: appetizer.
2. Number of servings out: 10.
3. Weight of the finished dish: 1 kg.
4. Cooking time: 40 minutes.
5. National cuisine to which the dish belongs: Russian.
6. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

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

Cooking method

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

Dry salting of saffron milk caps for the winter

1. Type of dish: winter preparation
2. Subtype of dish: mushroom preparation.
3. Number of servings out: 50.
4. Weight of the finished dish: 5 kg.
5. Cooking time: 2.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Cholesterol;
• Portion – 100 g.

Ingredients

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

Cooking method

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

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

1. Type of dish: appetizer.
2. Subtype of dish: mushroom appetizer.
3. Number of servings out: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1 hour.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Cholesterol;
• Portion – 100 g.

Ingredients

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

Cooking method

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

Saffron milk caps for the winter - 4 recipes. How to pickle saffron milk caps in jars, simple recipes

In our family, we always prepare a lot of mushrooms for the winter. We freeze them, pickle them in jars various varieties and of course salt. 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 saffron milk caps. 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 salting 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 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 - a simple recipe

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 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.

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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.

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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.

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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 saffron milk caps 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 method of pickling saffron milk caps

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.

With this method of salting, it is recommended to lay the mushrooms with their caps facing up and salt each layer.

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.

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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.

Saffron milk caps for the winter - 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, saffron milk caps retain all their beneficial properties, since they do not undergo heat treatment, we still choose this method!

That’s why I salt saffron milk caps 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.

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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.

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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 a bucket of raw saffron milk caps you get two full scalded colanders.

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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 saffron milk cap. 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. Ideal temperature storage 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.

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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.

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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 saffron milk caps

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 saffron milk caps 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!

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I will not specifically dwell on beneficial properties saffron milk caps. Entire articles have been written about this. I'll just say that