Cold salting of saffron mushrooms. Hot cooking technology

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 ambassador and the so-called fast method. When pickling mushrooms using a cold method, they change their color and become dark; when pickling mushrooms using a hot and quick method, the color is preserved.

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

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

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 recently 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. Roughly divide the salt into required quantity parts and lightly season the layers. 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 cheesecloth 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. It will take two weeks to keep the mushrooms in this position. 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 put them in the refrigerator for storage.

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

Dry 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 color. 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, small piece 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. The ideal storage temperature is from 0 to 7 degrees.

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

Place sprigs of dill on top of them.

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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 with finely chopped onions and vegetable oil, or eat it 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 do quick salting and eat immediately, on the same day. How to do this?

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 great taste And forest aroma!

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

Salted mushrooms are one of the most delicious and healthy snacks, which can be set to both everyday and festive table. Saffron milk caps are excellent for preparing the preparation. Pickles from them - a real delicacy, which is different rich taste and a pleasant forest aroma. Many cooks are interested in how to pickle saffron milk caps correctly. The process is simple, and anyone can master it.

General description of the species

Rizhiki (in Latin Lactarius deliciosus, i.e. "delicious milkweed") are edible mushrooms genus milky, family Russula.

Usually saffron milk grows in groups in spruce and pine forests. The mushroom cap, initially convex, straightens as it grows and becomes funnel-shaped with curled edges, shiny, smooth, from four to fifteen centimeters in diameter. The color is orange with concentric circles of a darker shade. The plates are thin, bifurcated, and frequent. The leg is smooth, cylindrical in shape, slightly tapering towards the base. The pulp is elastic, dense, yellow-orange in color. The collection season is from mid-July to the end of September.

Recipes for pickling saffron milk caps

Exists several preparation methods mushrooms for the winter. The main ones are hot, cold and fast methods. Regardless of the method, saffron milk caps need preliminary preparation. To do this, you should sort out the mushrooms and throw away any wormy or rotten specimens. Clean the rest, freeing them from forest debris, soil, and dust. Large mushrooms are cut into two or more parts, small ones can be salted whole.

Recipes instant cooking pickled oyster mushrooms

Cold pickling method

Young housewives often wonder how to properly salt saffron milk caps in a cold way. This not difficult at all. The method is good for harvesting small, strong mushrooms. Salting saffron milk caps in a cold way will allow you to obtain a product that will retain its benefits and vitamin composition. The workpiece will be stored for quite a long time. You will need the following ingredients:

• saffron milk caps - 2 kg;
• table salt - 100 g;
• currant leaf - 50 g;
• pepper sweet pea- 30 pcs.;
• bay leaves- 20 pcs.

You can start cooking:

1. Rinse the peeled saffron milk caps with water and place on a towel.
2. Prepare containers for pickling. This could be a wooden barrel, an enamel pan or a glass jar.
3. Put spices on the bottom and sprinkle with salt. Place mushrooms on top, stems down, sprinkle with salt. Repeat the whole process until the saffron milk caps are gone.
4. Cover the container with clean gauze, press down with a weight and leave for 6 hours. After this time, the mushrooms will settle and a new portion can be added.
5. Place the container in a cool room for 2 weeks. The layer of gauze should be replaced every 3 days.
6. After 14 days, the workpiece is ready. Mushrooms can be placed in pre-pasteurized convenient jars and stored.

Mushroom lovers will be delighted with the natural taste and aroma of spices. Preservation is stored for about two years.

Hot cooking technology

This method is more time-consuming because it involves heat treatment. But you can use mushrooms of any size for pickling. You will need the following products:

• fresh saffron milk caps - 5 kg;
• table salt - 250 g;
• black pepper, laurel and cloves (spice) - 10 pcs.;
• currant leaves - 50 g.

How to pickle boletus mushrooms hot and cold

Cooking steps:

1. Sort through the mushrooms, cut large specimens into slices.
2. Place a large pot of water on the stove and heat it up.
3. Place the prepared mushrooms in a container and wait until they boil.
4. Cook over low heat for 20 minutes, skimming off the foam.
5. Place the saffron milk caps in a colander and cool.
6. Wash the pickling container thoroughly and place the mushrooms in it, caps up. Place salt, currant and bay leaves, and pepper between the layers.
7. Place a plate or wooden circle on top, cover with gauze, and press down with pressure.
8. Place the container in the cellar, refrigerator, pantry, basement or other cool place.
9. The color of the brine should be checked regularly. A brown tint indicates that the process is proceeding correctly. If the brine turns black, it means the product has spoiled.

The pickle will be ready a month and a half after preparation. Mushrooms salted using the hot method are good in combination with puree, fried potatoes, porridge. They are also delicious simply with onions and vegetable oil.

Recipe "Quick and Easy"

There are situations when there is no time to long wait finished product. In this case it will help quick recipe pickling saffron milk caps. Required ingredients:

• mushrooms - 5 kg;
• table salt - 150 g;
• black peppercorns and bay leaves - 20 pcs.;
• dill stems and vegetable oil - to taste.

Sequence of actions.

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Photo gallery: How to pickle saffron milk caps for the winter in jars using cold, dry and hot methods. Pickled saffron milk caps for winter - recipe with photos

September is traditionally considered the month mushroom preparations. Satisfied “hunters” every now and then bring home full baskets of the harvest, and then reflect on the perfect way bring it to winter table. Meanwhile, there are many types of preparations: dried mushrooms, frozen, pickled, fried, salted... Let's look at the last option in more detail and find out exactly how to pickle saffron milk caps cold and hot, in jars with brine, etc.

How to pickle saffron milk caps for the winter - several types of brine

Of course, the most enjoyable process in harvesting saffron milk caps for the winter is going to the forest to get them. You can't help but like active pastime with a lot of positive emotions. But then follows a long and monotonous stage of sorting, washing and cleaning the collected treasures. If you managed to collect only saffron milk caps, consider it lucky. But if you have several types of mushrooms in your basket, distributing them by variety will take some more time.

Since old specimens become bitter and crumbly after salting, it is better to leave them for overcooking. For pickling, choose only young and strong mushrooms. Clean them from dirt and leaves, rinse the recesses of the caps. Saffron milk caps do not contain large number milky juice, which means they do not need to be soaked. All that remains is to decide what to salt them in for the winter.

Today, three main methods are popular in which you can pickle saffron milk caps:

• dry - systematically sprinkling the rowing layers with salt and spices and further maintaining the mass under pressure;
• hot - boiling mushrooms in brine and then rolling them into jars;
• cold - pouring saffron milk caps with a spicy-salt solution without heat treatment.

What is the best way to pickle saffron milk caps for the winter - decide for yourself, after checking all the popular methods. Besides, you can never have too many mushroom preparations!

How to hot pickle saffron milk caps in jars for the winter: recipe with photos

Salted saffron milk caps are a healthy and tasty snack that often helps out housewives during difficult times. winter times and the difficult period of Lent. With them regular use Metabolism accelerates and vision and the condition of hair and skin improve. To pickle saffron milk caps using a hot method in jars for the winter, you don’t need to have any special skills. Simple step by step instructions with a photo is enough to avoid typical mistakes.

Ingredients for hot pickling recipe

• young saffron milk caps - 1 kg
• rock salt - 7 g
• drinking water - 150 ml
• citric acid - 1.5 g

Step-by-step recipe instructions on how to pickle saffron milk caps for the winter

How to pickle saffron milk caps for the winter in jars using the dry method, recipe

Dry salting of saffron milk caps is an entertaining process associated with a lot of nuances. For example, the amount of rock salt used in a recipe directly depends on the potential storage location for pickled mushrooms. And the presence or absence of herbs and spices can radically change the taste of the future royal snack for the winter. As you can see, even within one salting method there are many variations. ready-made dish.

Ingredients for dry winter salting recipe

• saffron milk mushrooms - 1 bucket
• table salt - 1.5 tbsp
• dill seeds - 50 g

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

1. Wash the sorted mushrooms and place in a colander to remove excess liquid.
2. Place a little salt and dill seeds at the bottom of a deep enamel container. Place a row of saffron milk caps on top. Sprinkle the layer of mushrooms with salt and spices. Continue layering until you run out of mushrooms.
3. Place a layer of gauze and a flat plate onto the tightly compacted mass, and place a 3-liter jar of water on top. Leave the bowl in a cool, dark place for 2 weeks.
4. After half a month, transfer the saffron milk caps to sterile jars, cover with cabbage leaves and tight lids. Hide the mushrooms in the refrigerator for storage.

How to properly salt saffron milk caps using a cold method in jars of brine, video recipe

Cold pickling of saffron milk caps in jars is a universal processing option. Mushrooms prepared in this way can subsequently be fried, stewed, added to soups, sauces and marinades, and also served as light snack to more complex dishes. Due to the absence of long-term heat treatment, saffron milk caps are preserved chemical composition, which means their beneficial properties do not disappear, but only increase over time.

How to properly salt saffron milk caps using a cold method in jars of brine, see the video recipe.

How to pickle saffron milk caps for the winter in jars - preparation recipe

To pickle saffron milk caps for the winter you will have to sweat a little kitchen stove. But the end result will justify all the lost energy and precious hours. Moderately spicy mushrooms with a slight sourness, sprinkled with fresh green or onions - what could be better than such a traditional favorite snack?

Ingredients for a recipe for pickling mushrooms for winter

• saffron milk caps - 2.5 kg
• onions- 3 pcs.
• garlic - 3 cloves
• vinegar
• citric acid
• carnation
• ground cinnamon
• sugar
• allspice and black pepper
• lavrushka

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

1. Place the peeled and washed mushrooms in a saucepan, pour clean water and boil for 3-5 minutes. Drain the liquid.
2. Pour lightly cooked saffron milk caps again hot water with salt (1 tsp) and citric acid(0.5 tsp). Boil the mixture for another 20-25 minutes and discard in a colander.
3. Peel the onion and garlic, rinse and cut into rings.
4. To prepare the marinade, boil in enamel pan water with sugar, salt and spices. Place the mushrooms in the boiling liquid and continue cooking for another 20-25 minutes. 2 minutes before the end, add vinegar to the pan.
5. In sterile liter jars transfer the mushrooms, add onions and garlic, pour the marinade from the pan. Roll up the containers with sterilized lids.

Knowing how to pickle saffron milk caps cold and hot, how to marinate them for the winter, you will never be left without decent snack. Pies will always be juicy mushroom filling, and sauces - with pieces of spicy and incredibly tasty saffron milk caps.

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 nature can be called a real delicacy, of course, subject to brilliant preparation. 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 the most delicate salad. Our article contains best recipes pickling saffron milk caps with the most in different ways. Hurry up to prepare pickles to have a real belly festival in winter.

How to pickle saffron milk caps at home?

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

Cold pickling of saffron milk caps

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

• 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

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

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

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

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

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 what determines the taste of a finished 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.

1. 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.
2. 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.
3. For all other methods, saffron milk caps are washed under running water, wiping off dirt with a soft sponge, placed in a colander or dried on a flat surface.

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

1. Salting is good because the process can be easily controlled manually, monitoring the purity and quality of the brine. For example, the gauze that covers the mushrooms should be changed every three days.
2. The brine should remain brown throughout the entire time; if it turns black, the mushrooms are thrown away.
3. Regardless of the method, mushrooms should be kept in a cool place and ensure that they are completely covered with brine. If there is not enough juice, add boiled water.

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

Ingredients:

• mushrooms - 1.5 kg;
• salt - 80 g.

Preparation

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

How to pickle saffron milk caps using a hot method?

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

Ingredients:

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

Preparation

1. Pour the processed saffron milk caps with water and cook for 5 minutes.
2. Drain in a colander and cool.
3. Arrange in containers in layers, alternating with salt and spices.
4. 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 exposed heat treatment, and from that they save useful substances, natural color and acquire excellent taste. These mushrooms can be served as independent snack or, subsequently, fry, stew, add 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

1. Wash and dry the mushrooms.
2. Place some salt and spices at the bottom of the containers.
3. Place the saffron milk caps in dense layers with salt and spices.
4. Cover the top with gauze and apply pressure. Keep in a room with a temperature of no more than 20 degrees Celsius.
5. 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

1. 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.
2. Divide the mushrooms into 5 equal parts and layer them with salt and pepper.
3. Cover the mushrooms with horseradish leaves and place them under pressure for 14 days.

How to pickle saffron milk caps under pressure?

Under pressure is a question of interest to both novice housewives and experienced mushroom pickers. It all depends on the salting method. To quickly obtain mushrooms, you can use 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

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

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

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

How to salt saffron milk caps in a barrel?

Recipe for pickling saffron milk caps wooden barrel 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.