Simple step-by-step recipes on how to properly pickle saffron milk caps in jars for the winter. How to pickle saffron milk caps in jars for the winter using hot and cold methods: better recipes for cooking mushrooms

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

Quickly salting saffron milk caps allows you to get prepared 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.
• Upper layer salt 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 pieces.;
• water - 6 l;
• clove of garlic - 8 pcs.

Preparation

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

How to pickle saffron milk caps cold - recipe

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

Ingredients:

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

Preparation

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

How to salt crispy saffron milk caps?

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

Ingredients:

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

Preparation

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

How to pickle saffron milk caps under pressure?

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.

Delicious, nutritious and healthy saffron milk caps Great for adding to everyday dishes or as a gourmet treat for a holiday table. The most popular option for preparing them is cold salting, which preserves all the flavors and useful qualities these wonderful mushrooms. And the addition of various spices and herbs gives salted saffron milk caps piquancy and pleasant spiciness, turning a traditional Russian appetizer into a real delicacy. Interested? From this article you will learn how to cold pickle saffron milk caps using the most popular recipes!

Preparation

To prepare saffron milk caps for cold pickling, you need to check the mushrooms for defects and debris, and then simply wipe the caps and stems with a clean cloth or sponge to remove dirt and cut off any damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms for pickling, more or less the same in size.

Step-by-step recipes with photos

Cold pickling of saffron milk caps is attractive because the appetizer will be ready in 3-4 weeks, unlike the hot method, which requires more effort and time. At the same time, the mushrooms will retain their wonderful forest aroma and taste, as well as nutritional value. They can be consumed as a ready-made snack or placed in glass jars and stored in the refrigerator.

Tip: if you cold-salt saffron milk caps, always add green horseradish leaves to them, which prevent the development of bacteria and add a piquant pungency to the salted mushrooms.

Classic recipe cold pickling Bringing saffron milk caps for the winter has long been practiced by experienced housewives, because at home they produce a product from which you can quickly create a tasty treat for any occasion.

Number of servings/volume: 4-5 liters

Ingredients:

• fresh saffron milk caps – 5 kg;
• rock salt – 10 tbsp. l.;
• bay leaf – 4 pcs.;
• black peppercorns – 3 tbsp. l.;
• cherry leaf – 20 pcs.;
• horseradish leaf – 4-5 pcs.;
• fresh dill - 4-5 umbrellas.

Preparation:

1. Pour boiling water over cherry and horseradish leaves, dry, divide into two parts and place half on the bottom of a spacious enamel pan so that they form a “cushion” for the mushrooms.
2. Clean the saffron milk caps from defects and rinse them under running water, then pat dry with a paper towel.
3. Layer the mushrooms in the pan on top of the leaves, distributing them evenly and sprinkling each mushroom layer with salt, dill umbels, black peppercorns and bay leaves. Place the other half of the horseradish and cherry tree leaves on top.
4. Cover the container with saffron milk caps with a lid that is smaller in diameter, and press it down with a three-liter glass jar filled with water.
5. Place the container with pressure in a cool place. You can taste the mushrooms for doneness after 14 days, but they will be completely ready in 3-4 weeks.
6. For easy storage, transfer the salted saffron milk caps into sterilized jars, close with tight lids and place in the refrigerator or cellar.

Bon appetit!

Caps of saffron milk caps, cold-salted, are an ideal summer snack that goes perfectly with onion rings in sour cream, fried potatoes or herbs with garlic. To prepare this delicacy, a minimum amount of ingredients is required and only 7 days of salting, and the taste of the finished dish will exceed all your expectations.

Number of servings/volume: 2.5 l

Ingredients:

• fresh saffron milk caps – 3 kg;
• rock salt – 150 g.

Preparation:

1. Clean the saffron milk caps from debris, rinse under running water and separate the stems, leaving only the caps. Don't throw away the legs. They can be prepared separately, for example, fried in sour cream and served with any side dish.
2. Place on the bottom of a wide enamel pan a large number of salt, spreading it over the bottom.
3. Place the prepared mushroom caps on the salt in 5-centimeter layers, placing them tops down and sprinkling each mushroom layer with an even amount of salt.
4. Cover the contents of the pan with clean gauze, place a wide plate on top, press it down with pressure and place it in a dark, cool place. Saffron milk caps will release juice, which can be supplemented with brine (in proportions of 20 g rock salt per 0.5 liters of boiled water) so that they are completely covered.
5. After 3-4 weeks, you can use salted caps of saffron milk caps as an independent cold snack or serve with hot fried potatoes, onion rings and finely chopped greens.

Bon appetit!

Saffron milk caps, salted for the winter in glass jars, literally fly away festive table. This is one of best snacks under forty-proof alcohol: salted saffron milk caps are not only tasty, but also very nutritious, which is extremely important when drinking strong alcoholic beverages.

Number of servings/volume: 4.5 l

Ingredients:

• fresh saffron milk caps – 5 kg;
• rock salt – 250 g;
• dry cloves – 5 pcs.;
• ground black pepper – 50 g;
• black peppercorns – 2 tbsp. l.;
• black currant leaf – 15-20 pcs.;
• bay leaf – 10 pcs.;
• fresh/dry dill – 5 umbrellas.

Preparation:

1. Clean the saffron milk caps from debris and dirt, rinse well.
2. Pour boiling water over 2-3 times and place on a paper towel for 20 minutes to remove excess moisture and dry the mushrooms.
3. Place one part of the blackcurrant and bay leaves, peppercorns and cloves in the bottom of a large saucepan.
4. Place the mushrooms with their caps on top in the pan, sprinkling with salt and ground pepper.
5. When the mushrooms are finished, cover them with the second part of currant leaves, laurel leaves and dill umbrellas.
6. Cover the contents of the pan with a clean, smaller lid, press it down with pressure and leave it for 2 days so that the spices and spices have time to soak the mushrooms.
7. Transfer the contents of the pan into sterilized jars and fill with the resulting brine. The saffron milk caps should be completely immersed in the brine - if there is not enough brine, add the required amount of cold boiled water to the jars.
8. Close the jars with mushrooms with nylon lids and store them in the refrigerator or cellar. Remember that without pasteurization, preservation cannot be stored for very long, so it is recommended to consume saffron milk caps in jars within 2-3 months.

Bon appetit!

Video

We offer you a few more video recipes for cold pickling of saffron milk caps:

Look for other recipes for pickling saffron milk caps in another article on our website.

Recipes for pickling saffron milk caps can be found in this article.

Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. For so long he has been writing articles on the most different topics, which is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who will always feed you delicious food and share cool recipes. Pathologically optimistic.

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Cold salted saffron milk caps for the winter

First, prepare the main ingredient:

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

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

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

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

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

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

Recipe for hot pickling of saffron milk caps

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

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

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

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

How to cook fried saffron milk caps for the winter

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

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

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

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

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

Recipes for making pickled saffron milk caps for the winter

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

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

Marinated mushrooms

Pickled saffron milk caps are prepared as follows:

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

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

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

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

Every autumn in the forest you can collect a lot of variety of mushrooms, and among them one stands out in a special way - saffron milk cap. The harvest can be so rich that it is more than enough to store for the winter. Then, at any time of the year, you can open a jar of forest gifts and prepare a delicious first or second course, or delight your guests at the festive table with homemade homemade preparations.

Mushrooms are a unique product; from time immemorial they were held in high esteem in Rus'; they were not only dried, but also salted in large oak barrels. With this method of preservation, the taste of saffron milk caps is revealed in a special way. Before harvesting saffron milk caps for the winter, you need to take into account several important nuances.

Proper preparation of saffron milk caps for pickling

As you know, not a single recipe for a dish or home canning It’s simply unthinkable without first preparing the necessary ingredients. When pickling mushrooms, this rule is also no exception, because the final taste of the dish will depend on how carefully this stage was performed.

After the saffron milk caps have been collected, they must be carefully torn apart to make sure that no other species are included in the pile, and to get rid of excess debris and remove spoiled mushrooms that are not suitable for consumption. You should definitely get rid of mushrooms with rotten spots, signs of worms, and those that have an unattractive, damaged appearance.

Now you can begin the next process - cleaning from dirt and soil. To remove dirt, you can use a small brush or a small knife. Small damage on the surface of the cap and stem can be carefully cut off, so there is no need to rush when sorting mushrooms for pickling.

The next step is to rinse the mushrooms thoroughly in running cool water and then dry them using kitchen paper towels.

Some housewives who regularly pickle and preserve mushrooms for the winter, as a rule, do not use mushroom stems for these purposes. You can cook many other dishes with them, for example, fry potatoes or cook soup, or prepare a warm salad of salted saffron milk caps (you can pickle the legs separately). Mushroom stems also tolerate freezing well.

It makes no sense to pre-boil saffron milk caps if you are going to cold ambassador. Mushrooms after pickling will be ready in about a couple of months.

A quick recipe for making salted saffron milk caps

After preparation for salting has been made, you can proceed directly to the harvesting process itself. Let's look at the recipe for preparing saffron milk caps using the cold method:

Ingredients:

• saffron milk caps without legs – 4 kg;
• coarse table salt – 165 g;
• 3-4 cloves of garlic;
• 10-12 currant leaves;
• 10-12 cherry leaves;
• 7-8 umbrellas of fresh or slightly dried dill;
• 2 bay leaves;
• 5 black peppercorns;
• 3-4 peas of allspice.

Cooking process:

1. For ease of salting using this method, you can use a large enamel pan without chips or damage. It is important that it is dry and clean.
2. A small amount of salt is poured into the bottom of each container, currant and cherry leaves, garlic cloves pressed with a knife, dill umbrellas and peppercorns are placed on top.
3. Mushrooms are laid out in the next layer and sprinkled with a little salt. Layers of mushrooms with salt are repeated until there is no more free space in the container. The top of the container is again covered with currant and cherry leaves and a bay leaf is added to the side.
4. A layer of gauze is placed on top of the container, and on it is a board or plywood, approximately corresponding to the inner diameter of the pan, and a small bend, for example, a heavy cobblestone wrapped in cling film. Now everything can be covered with cellophane, but not tightly, so that there is air access, and stored in a cool place for approximately 2-2.5 months. This can be a cellar or a refrigerator, and if the mushrooms are pre-blanched, their salting will happen even faster.

To enhance the taste, you can take more garlic and, cutting the cloves into slices, lay it in layers with mushrooms.

2-3 weeks after pickling, you can put the mushrooms in glass jars and store them in the refrigerator. It is better to place currant and cherry leaves on top of the jar.

Lucky year - good harvest

I sincerely hope that you no longer have questions about how to salt saffron milk caps in a cold way to make the preparation tasty and aromatic.

Hot salting

The shelf life of any mushrooms, including saffron milk caps, can be extended if you pickle them for the winter. This recipe involves hot salting, which increases the shelf life of the product and fully reveals its taste and aroma.

Ingredients:

• 1.3 kg of freshly picked saffron milk caps;
• 700 ml of clean water;
• 5 peas of allspice;
• 2 umbrellas of fresh dill;
• 2 bay leaves;
• 4-5 currant leaves;
• 2 carnation umbrellas;
• 3 tbsp. large spoons table salt.

The preparation is as follows:

1. Sort and rinse the mushrooms, changing the water, but you can let them stand and soak for a couple of hours, constantly stirring them in the container to wash off all the debris.
2. Remove those parts of the legs that were in contact with the ground, leave small mushrooms whole, large ones can be cut in half.
3. Pour water into a saucepan, add all the dry spices and salt, and bring to a boil. The fire does not have to be high, a medium level will be enough. As soon as it boils for 5 minutes and the spices release their aromas into the water, add the processed mushrooms to it.
4. Boil for about 15-18 minutes over low heat, skimming off the foam as needed. Place the cooked mushrooms in a colander, reserving the brine in which they were boiled.
5. Prepare clean containers that have been previously sterilized. Place the boiled mushrooms in jars, placing them caps up, and add more hot brine.
6. Roll up the jars and store in a cool place. If everything does not fit into the prepared container, some of the mushrooms can be stored in the refrigerator; after approximately 5-7 days, a sample can be taken from them by seasoning sunflower oil and adding finely chopped onion rings.

Marinating saffron milk caps

The product must be prepared only in clean, sterilized glass jars; plastic and metal containers cannot be used.

Ingredients:

• 10 pcs each of allspice and black peppercorns;
• 2-3 cloves fresh garlic;
• 1.2 kg of saffron milk caps;
• 150 ml apple cider vinegar;
• 55 gr. coarse table salt;
• 5 currant leaves;
• 3 bay leaves.

We do this:

1. Freshly picked young small mushrooms are suitable for cooking. Before cooking, they should be thoroughly cleaned, then rinsed and dried on a clean kitchen towel.
2. After the mushrooms have dried, they need to be placed in clean, sterilized jars, and a little (about a teaspoon) of salt should be poured onto the bottom.
3. It is recommended to place the mushrooms with their caps facing up, and between them add peppercorns, currant leaves and bay leaves. Sprinkle each row with a small amount of salt. It is recommended to cut the garlic cloves so that they release more of their flavor.
4. Boil a liter of water with apple cider vinegar and add the remaining salt. Remove the boiling marinade from the heat, pour into containers filled with mushrooms, and roll up the lids.
5. Each container must be turned upside down to ensure that the container is airtight, cooled, and put away for storage. Marinated saffron milk caps prepared this way are not a shame to put on the table in winter.

In cabbage leaves

In addition to spices, when salting mushrooms in large quantities in a container, some housewives add vegetables and fresh herbs to give the future appetizer a unique aroma. Saffron milk caps can be stored in the cellar for a long time if they are salted with the addition of leaves. white cabbage.

Ingredients:

• 5 kg of freshly picked saffron milk caps;
• 8-10 large cabbage leaves of winter varieties;
• 225 gr. coarse table salt;
• 10 dill umbrellas;
• 1 head of fresh garlic;
• 25 currant leaves;
• 25 cherry leaves;
• 65 gr. fresh horseradish (root);
• 10 peas of allspice.

The operating algorithm is as follows:

1. Prepare the cabbage - rinse the leaves along with the saffron milk caps in running water and dry. Horseradish and garlic should be peeled.
2. Divide all the spices and herbs, seasonings into two pieces. Place one part of the cabbage leaves with fruit leaves, garlic and spices on the bottom of a large enamel pan. Add a little salt.
3. Now the prepared mushrooms are laid out in neat layers - they need to be washed and dried, peeled and, if necessary, blanched in boiling water.
4. Each layer of mushrooms is sprinkled with a small amount of coarse salt. The top layer again consists of cabbage leaves and the remaining spices and seasonings.
5. Place a not very heavy load on top of them and leave for a couple of weeks to salt out, covering the container with polyethylene to protect it from contamination. After this time, the pan needs to be covered with a lid and after 1.5-2 months you can start tasting homemade preparations in a variety of salted saffron milk dishes.

• If not used for salting mushrooms glass jar, then it is necessary to use moderately heavy oppression. This is necessary so that all the mushrooms are immersed in the brine and cook evenly. If possible, it is recommended to bend the form in such a way that it is possible to cover the container with a lid - it is much more practical than cling film;
• If, when salting saffron milk caps, the brine in the container turns gray, it means the temperature in the storage room is high, and the fermentation process has already begun. There is no need to take risks and it is better to dispose of this workpiece so as not to be poisoned by the product;
• For salting, it is recommended to use only caps of saffron milk caps; the legs can easily be used for other purposes, for example, frying and subsequent freezing or drying.
• When pickling saffron milk caps, in addition to vinegar, you can use citric acid in granules. By adding just a little of it to the marinade, you can give the mushrooms additional taste and piquancy, and you will get crispy pickled saffron milk caps, the recipe for which your guests will ask for the winter;

To thoroughly clean forest mushrooms of worms, you can soak them for 2-3 hours in fairly salty water. This technique will ensure the purity of the product without cutting the forest products.

Mushrooms

Description

Rizhiki - hot pickling is one of the most reliable and quick methods preparing tender and fragrant forest mushrooms for the winter with your own hands at home.

Salted saffron milk caps are a universal product. They will make any salad that includes mushrooms unique, giving it an amazing taste. Eating salted saffron milk caps will help the body literally rejuvenate. Those people who have the opportunity to regularly eat these “sunny” mushrooms have a sparkle in their eyes, their nails and hair become stronger, and their skin acquires an even color. This wonderful transformation is facilitated by the presence of youth vitamins A and E in the composition of saffron milk caps, as well as fiber and saccharides, which have a beneficial effect on the digestive organs.

These amazingly beautiful and fragrant mushrooms will decorate the holiday table, and a weekday dinner will instantly turn into a holiday.

Hot salted saffron milk caps will turn out crispy and juicy and will retain their shine and natural aroma. This recipe will not only be a godsend for young housewives, but can also teach experienced cooks a lot. Be sure to leave a place for it on your personal pages cookbook, because you will return to it more than once, because it is in this way that you can prepare excellent mushrooms and milk mushrooms.

Preparing this preparation will take very little time, which will allow you to do it immediately after collection. After all, often, having brought home a large number of mushrooms, you realize that after a pleasant time in the lap of nature, a completely unpleasant activity awaits you for the whole night. Pots, jars, hassle. This simple step-by-step recipe with photographs will save you from all this, which will tell you how to do it all quickly and measuredly. The result of your labors will be excellent and very tasty salted mushrooms that will delight you throughout the winter.

Ingredients

Steps

Select the most beautiful and, preferably, small-sized mushrooms. Remove forest debris from them: blades of grass, pine needles, remnants of earth and cobwebs.



Place the saffron milk caps in a deep bowl and pour warm water. Leave the mushrooms in the water for literally three minutes, and then thoroughly rinse each mushroom with your hands, wiping it with gentle movements. Place clean mushrooms one at a time on a table lined with a towel and leave until completely dry..

After this, prepare the jars: rinse them in warm water with addition baking soda, and then rinse in running water and sterilize in a way convenient for you for five minutes. Also rinse the lids and boil in clean water for two minutes. If the lids are designed with rubber O-rings, be sure to remove them from the lids before lowering them into boiling water. Don't forget to put the rubber bands back in place when the lids have cooled down and the condensation has drained from them..



While the jars are sterilizing, prepare the brine in a stainless steel saucepan or enamel bowl without chips. To do this, mix salt, citric acid and water in the indicated proportions, and then boil this composition. Brine proportions are given per liter jar salted mushrooms.

If desired, you can add spices. Allspice and black pepper are perfect for cooking saffron milk caps, as well as mustard seeds, rosemary and bay leaves, which should be omitted two minutes before the end of cooking. Adjust the amount of spices at your discretion, or you may not use them at all. Place prepared mushrooms in boiling water. Before storing, large mushrooms can be cut into several parts. Boil the saffron milk caps in the brine for twenty minutes over low heat after the brine has returned to a boil. Mushrooms ready for canning will look like in the photo.



After the time has passed, remove the pan from the heat and place the hot saffron milk caps into prepared sterile jars using a clean, dry spoon. Pour the brine left over from cooking over the mushrooms. If desired, you can pour the brine over the mushrooms, strained through a fine sieve. Immediately roll up the workpiece with permanent lids. Wrap the workpiece, turning the jars upside down, with a woolen blanket or cotton blanket, and leave it like that until it cools completely.



Transfer the cooled jars to a place for further storage., in which you can provide the workpiece with comfortable conditions: constant air temperature not exceeding 20 degrees Celsius, good ventilation and darkness.



The first sample from hot-salted saffron milk caps can be taken after two weeks. Serve the saffron milk caps to the table, slightly cooled, generously sprinkled with aromatic sunflower oil or rich sour cream and be sure to sprinkle with onions.



Bon appetit!