Various recipes for pickling saffron milk caps for the winter. How to pickle saffron milk caps - preparation methods and the best preservation recipes

If the year is fruitful for mushrooms, be sure to stock up on saffron milk caps for the winter. They can be frozen, dried, pickled or pickled. Today we will talk about pickling saffron milk caps, namely, the hot pickling method.

When prepared using the hot method, saffron milk caps can be eaten within a couple of days. At the same time, their appearance(shape and color) does not change. The only rule that is relevant for both hot and cold pickling is preliminary soaking (for a day or two) of mushrooms to remove the mucous coating.

Hot pickling of saffron milk caps: recipes

Karelian method of hot salting of saffron milk caps

After soaking, the cleaned mushrooms are boiled for about twenty minutes in water with mild big amount salt. During cooking, you need to stir regularly and carefully remove the foam from the broth;

To remove excess moisture, boiled mushrooms are placed in a colander and cooled;

Then they are laid out in layers in sterile jars. Layers of mushrooms are sprinkled with rock salt.

At the bottom of each jar you can put spices, herbs, leaves and bay leaves. The jars are covered with plastic lids and stored in the refrigerator.

Onions are not added with this method of salting, as they quickly turn sour, changing the taste of the mushroom preparation!

How to pickle saffron milk caps using the hot method in Russian

Boil the mushrooms for 10 minutes in salted water (50 grams of salt per 1 liter), discard and rinse in a colander under running cold water;

Brine -

For a liter of water you need to add 5 peas of allspice and black pepper, 5 pieces of cinnamon, 2-3 bay leaves and currant leaves and 2 cloves. Don't forget to add salt - 2 tbsp. l.;

As soon as the brine begins to bubble, half-ready saffron milk caps are dipped into it and cooked for another ten minutes.

When hot, the mushrooms are placed in jars prepared in advance and rolled up with metal lids. There are no special requirements for the storage location of such workpieces. You can eat saffron milk caps immediately after the jars have cooled.

This is how the British prepare saffron milk caps using the hot method.

Blanch the saffron milk caps in lightly salted water for about five minutes, then drain the liquid and wash the mushrooms. cold water and cut into strips;

Red is poured into the cooking container dry wine And olive oil(80 g each), add salt (1 tsp), sugar (1 tbsp), onion rings and parsley (to taste), Dijon mustard (1 tsp);

When this mixture boils, add mushrooms to it and cook for another 5 minutes.

Place the mushroom mixture in a jar and put it in the refrigerator. After a couple of hours you can eat.

This method of pickling saffron milk caps is not suitable for long-term storage!

Another hot pickling of saffron milk caps

Soak the mushrooms for one day, periodically draining the water and adding fresh water;

After squeezing, pour the saffron milk caps with cold water, salt (2 tablespoons of salt per 1 kg of mushrooms) and cook over low heat for half an hour;

Then the brine is cooled and drained, and the mushrooms are seasoned vegetable oil and chopped onions.

If desired, add dill, garlic, and currant leaves to the mushrooms.

After 2 days of storage in a cool place, use.

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 the salted saffron milk caps a piquant and pleasant tanginess, turning the 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 ready-made 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 a small amount of salt on the bottom of a wide enamel pan, spreading it along 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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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 the 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:

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

Delicious salted saffron milk caps

This is the simplest and quick way pickled saffron milk caps, which can be eaten after 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: prepared mushrooms Place in a colander and rinse under running cool water.
• Storage and serving: Place the washed lightly salted saffron milk caps into a glass jar, pour vegetable oil on top (for better storage), close 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

Many housewives, when preparing for winter period Mushrooms are used as one of the ingredients. Not everyone knows how to pickle saffron mushrooms. This variety is the most common for pickling. They belong to the plastic varieties of mushrooms that have milky juice. They can very often be found in coniferous or mixed forests, not far from coniferous trees. This mushroom prefers soil with high humidity, loamy or clayey. Their color can be bluish or reddish, which allows inexperienced mushroom pickers not to confuse them with other mushrooms growing in the forest belt.

Saffron milk caps grow mainly in coniferous or mixed forests.

For winter harvesting There are several ways to salt saffron milk caps. The most common ones are described in detail below. The recipes are so easy to prepare that they will be useful and accessible to even the most inexperienced housewives.

Recipe for cold pickling of saffron milk caps

Before cooking, mushrooms must be thoroughly washed in running water.

You need to start pickling mushrooms by washing them thoroughly under running water. Then you need to cut the roots and wipe them with a slightly damp piece of gauze or cotton cloth. Place seasonings in a 5-10 liter container, which can be pepper, fresh currant leaves or any other type of spice. The saffron milk caps should be placed to the very edge of the container, but only with their caps up. The layer of mushrooms should be approximately 7 cm and must be sprinkled table salt. For 10 kg of mushrooms, 0.5 kg of salt will be enough. The last layer can be layered with spices. Then the mushrooms must be covered with oppression; you can use a wooden circle or a plate on which a jar filled with water is placed. After a few days, the mushrooms will settle. If desired, you can add a layer or two of fresh saffron milk caps. After all the mushrooms have settled, they must be filled with a 5% solution of table salt. For 10 kg of mushrooms 1 liter is enough saline solution. Store mushrooms in a cool place.

To prepare saffron milk caps for the winter, there are several types of hot pickling. In order to decide which recipe is right for you, you need to consider all available types of pickling:

• Kremlin for the winter;
• in Russian;
• in English;
• in a rustic way.

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Recipe for Kremlin pickling of saffron milk caps

Jars for pickling mushrooms must be prepared by thoroughly cleaning and sterilizing.

Initially, it is necessary to thoroughly soak the saffron milk caps collected in the forest plantation. Once you have washed and cleaned them, fill them with plenty of water and leave them for 20 minutes. It is necessary to add a small amount of table salt to the water. After the time has passed, turn on the heat and cook for 10-15 minutes, remembering to stir and remove the foamy scum. After the saffron milk caps are cooked, drain them in a colander and wait until excess liquid will drain.

At this time, you can start preparing the jars. Initially, they need to be cleaned, for which it is better to use table salt. Then sterilize in a water bath or in the oven. The jars are ready to use. Place mushrooms in them in layers. Sprinkle each of them with table salt. If desired, you can put herbs, spices, bay or currant leaves at the bottom of each vessel. To close the jars, you can use both metal and polyethylene lids. When using the latter type, storing salted saffron milk caps is only possible in the refrigerator.

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Recipe for pickling saffron milk caps in Russian

Saffron milk caps are ready to eat within a few hours after pickling.

Another type of hot salting is salting saffron milk caps in Russian. To prepare mushrooms according to this recipe, you initially need to boil the mushrooms for 10 minutes, after peeling and thoroughly washing them.

They need to be boiled in a solution, for the preparation of which you need to combine 50 g of rock salt and 1 liter of water. Then drain them in a colander and place under cold water. While they are cooling, you can take the time to prepare the brine. To do this, add 5 peas of black and allspice to 1 liter of water, the same amount of cinnamon and cloves, several currant and laurel leaves, 2 tbsp. l. salt. Bring the brine to a boil, then place the mushrooms in it and cook for a few more minutes. Mushrooms must be placed hot into previously prepared containers, then rolled up with metal lids. You can store saffron milk caps prepared according to this recipe in any convenient place, and in winter you can open them and happily delight your guests and family.