How to prepare salted, pickled, fried saffron milk caps for the winter. Detailed recipes

Ryzhiki are one of the best agaric mushrooms for pickling at home. According to the collection area, there are boron and spruce saffron milk caps. The first ones, which are younger, have a round cap with edges curved towards the stem; older mushrooms have a funnel-shaped cap with light, concentrically located circles.

The flesh of saffron milk caps is orange. If they are broken, they release a sweetish juice. Ryzhiki are very well suited for pickling for the winter. Every housewife wants to know a simple recipe for preparing saffron milk caps for the winter. We present to your attention recommendations on how to pickle saffron milk caps for the winter.

A plate of salted saffron milk caps is appropriate both on a festive table and at home. Pickling saffron milk caps does not require much time or special skills, and you can easily master the simple technology. So how to properly salt saffron milk caps?

Collected mushrooms must be processed as quickly as possible. Shake off the sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the stem with the remains of mycelium. Place the saffron milk caps for salting in layers in the prepared bowl with the caps down, the plates up, trying to close the recess of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and place pressure on top. This is the “skeleton” of the technology.

Now, learn more about several different ways of how to properly salt saffron milk caps, and you will easily give out advice on how to properly salt saffron milk caps.

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

In order to pickle saffron milk caps you will need:

• kilogram of saffron mushrooms;
• 50 grams of coarse salt;
• water;
• container for pickling (jars, buckets, pans, wooden tubs);
• spices to taste.

How to pickle saffron milk caps for the winter using the dry method

First of all, in order to pickle for the winter, the saffron milk caps need to be disassembled (throw away the wormy and wrinkled ones), then the saffron milk caps need to be thoroughly cleaned (remove dust, dirt, soil, leaves), and cut off the edges of the stems with a sharp knife.

Over time, the saffron milk caps that you will pickle for the winter will release their juice and thicken significantly. As they settle into the bowl, add freshly picked saffron milk caps, sprinkle them with salt until the settling stops and the bowl is completely filled.

The dry method of salting saffron milk caps is suitable for pickling mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and will release a maximum of their own juice when pickling.

To properly salt, process the saffron milk caps according to technology (do not wash them!). Take a container for pickling, line the bottom with currant, cherry, and bay leaves. Start laying out the saffron milk caps in layers, sprinkling with rock salt and adding black peppercorns and pressing down each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper to taste.

Tip 1: To properly salt, never use iodized salt to pickle saffron milk caps. Spoil the product.

Tip 2: do not use cloves, cinnamon, or garlic as a seasoning for pickling saffron milk caps. These seasonings will overpower the amazing natural flavor of the mushrooms. Let's say dill and its seeds. In general, saffron mushrooms require the least amount of seasoning. And so good!

Having finished compacting all the layers, place on the topmost layer the same leaves that you used for the bottom of the container. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of saffron milk caps is covered with brine. If the brine does not cover all the saffron milk caps, then increase the pressure.

Your delicacy is ready!

Mushrooms in spicy brine are a great appetizer that can be used for everyday and holiday meals. Salting is considered one of the simplest methods of preparing food for the winter; even a novice cook can cope with it. Camelina mushrooms will be very tender and tasty after salting.

How to hot pickle saffron milk caps for the winter

One of the most common ways of salting saffron milk caps for the winter is hot salting. So, how to pickle saffron milk caps using the hot method? There is nothing difficult about this, just try.

• saffron milk mushrooms – 10 kilograms;
• brine:
• water - five liters;
• sugar - 16 tablespoons;
• salt - 16 tablespoons;
• vinegar - 8 teaspoons;
• spices to taste (cloves, cinnamon, allspice, bay leaf, dill, currant leaves).

1. To pickle saffron milk caps for the winter using the hot method, first prepare the mushrooms for pickling. This must be done no later than 4 hours after picking or purchasing the mushroom.
2. Clean fresh saffron milk caps to pickle for the winter of any debris and trim off the bottom of the stems and any damaged areas.
3. Next, wash the saffron milk caps quickly in running cold water so that they do not absorb excess moisture.
4. Ryzhiki are mushrooms that do not require pre-cooking in order to be salted hot. Just before salting, cut the saffron milk caps into pieces of the same size.
5. Next, to pickle saffron milk caps using a hot method, place a layer of spices to your taste on the bottom of an enamel pan for pickling saffron milk caps: bay leaf, allspice, cloves, stems and seeds of dill, as well as cherry, black currant and horseradish leaves.
6. To pickle hot saffron milk caps, place them on the spices with the caps facing down. Each layer of mushrooms must be covered with table salt (forty grams per kilogram of mushrooms). When the bowl is full, add spices to the top layer.
7. Cover the pickling area with a wooden board and place a weight. Mushrooms in spicy brine will be ready in 7 days.
8. The finished saffron milk appetizer can be rolled up in sterilized jars (0.5 l and 1 l) and stored all winter.
9. You can serve saffron milk caps with various dressings. The most popular dressing for mushrooms is bite, onion and vegetable oil. Saffron milk caps also go great with sour cream.

You should not use metal utensils at any stage of salting saffron milk caps. Because oxidation will occur.

Remember, mushrooms are a difficult product to digest, so you shouldn’t overuse them.

How to pickle saffron milk caps for the winter with bay leaves

Saffron milk caps can be salted for the winter using this method. First, peeled saffron milk caps are blanched for 2-3 minutes in boiling water, and then drained in a colander (all the water should drain).

The mushrooms are also covered with a napkin and a circle is placed under pressure.

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

To pickle clean saffron milk caps for the winter, you need to scald them with boiling water on a sieve, then cool them with cold water, let them dry a little and place them in prepared dishes (blackcurrant leaves, allspice and bay leaves are first laid out on the bottom).

Then cover the top with a blackcurrant leaf, a napkin, a circle and a weight.

How to pickle saffron milk caps for the winter with blanching

To properly salt saffron milk caps, place the prepared mushrooms in a saucepan of boiling water for two to three minutes and place in a large sieve. When the water has drained, place it in a container prepared for pickling according to the diagram indicated above. Seasonings are according to your taste, but remember our tip 2.

Tip 3: There should be no strong foreign odors in the place where pickled saffron milk caps are stored, because these mushrooms easily absorb foreign odors, which spoils their own aroma and taste.

How to pickle saffron milk caps for the winter using the wet method with spices

This method of how to properly salt saffron milk caps differs from the previous one only in that the saffron milk caps are not blanched, but scalded with boiling water. Place in layers with salt, peppercorns and chopped onion rings.

Pickled saffron milk caps should be stored in a cool place, but without freezing temperatures.

Ryzhiki are not only very tasty, but also extremely healthy mushrooms, due to the content of natural antibiotics and other useful substances. These bright and beautiful mushrooms usually grow on grassy edges near pine trees. If you don’t know how to cook saffron milk caps, then let’s say right away that most often it is done in water, oil or marinade.

Saffron milk caps for the winter - snack recipe

So, before we talk about how to cook saffron milk caps, let’s say that such a dish is a wonderful appetizer for potatoes and other vegetable dishes.

To prepare this recipe you will need:

• saffron milk caps;
• salt and pepper to taste;
• vegetable oil;
• butter;
• sugar;
• garlic;
• vinegar;
• Bay leaf.

How to cook saffron milk caps quickly?

1. You need to sort and clean the mushrooms. Saffron milk caps are very rarely wormy, but you definitely need to inspect them. Selected saffron milk caps must be washed and cut into slices before cooking.
2. Pour water over the saffron milk caps, salt the water to your liking and put the pan on the fire. You need to cook saffron milk caps for no more than a quarter of an hour so that they do not lose their nutritional qualities.
3. Place the saffron milk caps in a colander and let the water drain. While the mushrooms are cooling, you need to prepare clean glassware. Place the cooled saffron milk caps in it, pour vegetable oil over them and add a little chopped garlic. It is advisable to consume this dish within several days.

Saffron milk caps for the winter - recipe in oil

You can also cook saffron milk caps in oil - you will get an excellent preparation for the winter that will perfectly preserve the natural taste of mushrooms.

1. Before cooking, cut clean saffron milk caps into large pieces and place in a saucepan. Add butter (at the rate of 400 grams of butter per 1 kg of mushrooms)
2. Cover the container with the saffron milk caps and cook over low heat, stirring occasionally. Wait for the butter to completely melt and become transparent.
3. Transfer the saffron milk caps into sterilized jars, add hot melted butter and roll up the saffron milk caps with tin lids. Store mushrooms in the cold. Before eating saffron milk caps, just hold the jar in warm water so that the butter melts - and the dish is ready.

Saffron milk caps for the winter in marinade - recipe

For 1 kg of mushrooms you will need:

• 400 gr. water,
• 10 gr. salt,
• 5 gr. Sahara,
• 50 gr. vinegar,
• black peppercorns,
• several bay leaves.

How to cook saffron milk caps for the winter?

1. Before preparing this recipe, dilute the marinade.
2. Peel the saffron milk caps and rinse them in cool water. Immediately add the mushrooms to the seasoned water and cook for a quarter of an hour, stirring constantly. Gradually add mushroom juice to the liquid. Ready pickled saffron milk caps should be immediately rolled into sterilized warm jars.

Note!

You don't have to boil the saffron milk caps - even in an almost raw, slightly salted form, they will be edible. However, you should not experiment if you purchased saffron milk caps at the market. It is enough to fry or boil saffron milk caps for only a quarter of an hour to get a tasty and safe dish.

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. Melting in your mouth and surprisingly juicy, salted saffron milk caps will decorate your table and will be an ideal addition to hot potatoes with sour cream or a delicate salad. Our article contains the best recipes for pickling saffron milk caps in a variety of ways. Hurry up to prepare pickles to have a real belly feast 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

The most convenient and easiest mushrooms to pickle are saffron milk caps. This is due to the fact that they do not require special preparation. Some mushroom pickers don’t see the point in pickling them and eat them fresh. But for those who like to stock up on salted mushrooms, there are several recipes for how to properly pickle saffron milk caps.

Before you start cooking saffron milk caps, or rather, salting them, you need to start preparing them. It is important, first of all, to sort through them, removing damaged and other defective specimens.

Note! It is advisable to select saffron milk caps of the same size for pickling, since they will be evenly salted while maintaining a juicy and elastic state.

Cleaning saffron milk caps for pickling

Before you start cleaning saffron milk caps, it is important to know that you should not put off this task, because in warm home conditions the mushrooms very quickly begin to deteriorate, become flabby, and the entire aroma of the forest evaporates into the air. In addition, such mushrooms can even become dangerous.

How to peel mushrooms depends on their future use. In some cases, you have to boil or soak the saffron milk caps, while other options require only dry peeling.

Experienced mushroom pickers begin cleaning saffron milk caps directly in the forest. To do this, you only need a small sharp knife, which removes defective areas and cleans out the most severe contaminants, such as adhered dirt. You also need to immediately remove the roughened part of the mushroom stem. Thanks to this, you can immediately consider the likelihood of damage to the product by worms.

Cleaning mushrooms by boiling is only suitable for hot canning, which involves heat treatment. To do this, you need to fill the mushrooms with water, add a little salt and boil for 5 minutes.

With the cold salting method, cold-type pre-treatment will also be required.

Soaking mushrooms

Beginners and inexperienced housewives often have the question of whether it is necessary to soak saffron milk caps before pickling, and how to do it correctly. And, as mentioned earlier, this process is necessary for the cold salting method.

It consists of the following stages:

1. First, you will need to remove any adhered dirt and leaves. An ordinary kitchen sponge and a damp, clean cloth will help with this. An old toothbrush will also do a great job of removing dirt between the plates.
2. Remove the coarsened lower part of the legs and rinse the mushrooms in a deep container.
3. Drain the dirty water, fill it with clean water and add 2 tablespoons of salt to it. When choosing a container for washing mushrooms, it is important to pay attention to the fact that it must be made of non-metallic material.
4. Leave the mushrooms in that water for several hours. Then drain the water and rinse the saffron milk caps under running cold water. Leave for a while to release excess moisture.

Now you can start pickling the mushrooms.

Features of salting saffron milk caps (so that they do not darken)

In the process of canning mushrooms, especially if the issue concerns home conditions, a problem such as a change in the original appearance, namely their blackening, is often encountered. This most often occurs during the process of soaking, boiling or pickling. But this does not mean that the product cannot be used in the future.

It is necessary to check the product for mold and unpleasant odor and, if there are none, feel free to consume it.

Let's consider what is the reason for this change in saffron milk caps:

• Some mushrooms may not be completely covered with brine during the cooking process. Upon contact with air, a color change occurs. In the future, salted mushrooms can be used without fear.
• Possibility of presence of different types of saffron milk caps. Spruce mushrooms, after heat treatment, will definitely turn black.

• Using an excessive amount of seasonings during the cooking process. This is especially true for dill, the use of which, as a rule, leads to the appearance of black color in mushrooms.
• Long-term storage before processing and preparation.

Recipe for pickled saffron milk caps in glass jars

Pickling saffron milk caps in glass jars of various sizes is most often used. This is due to the fact that they are easier to store in apartment conditions. It is important to do this correctly so that the mushrooms do not ferment and spoil.

For this method you will need the following list of ingredients:

• saffron milk caps – 2 kilograms;
• table salt – 1 ½ tablespoons;
• granulated sugar - ½ tablespoon;
• black pepper – 10 peas;
• bay leaf – 5 pieces;
• nine percent vinegar - 50 milliliters;
• purified water – ½ liter;
• onions - 2 heads.

Step-by-step marinating process:

• Pour pre-prepared (peeled and washed) saffron milk caps with cold water, add the peeled onions as a whole and place on the stove. Bring to boiling point.
• Cook for 20 minutes and then drain the water through a colander. Leave to release excess moisture, discarding the onion first.
• Pour ½ liter of water into a saucepan, bring to a boil, and then put the mushrooms in it. Cook for 5 minutes.

• Add bay leaf, black peppercorns, granulated sugar, and table salt to the saffron milk caps. Boil for 2 minutes and add vinegar. Cook for another 3 minutes.
• Distribute the saffron milk caps into jars that have previously been sterilized, pour in the marinade and seal tightly with sterilized lids.
• Place the jars upside down, wrap them in a warm cloth and do not touch until completely cooled. For storage, it is better to use a darkened basement with a temperature of no more than +10 ˚С.

It turns out very tasty. In a few days you will be able to try the mushrooms.

Hot salting method at home

The hot method of home-salting delicious saffron milk caps is the most time-consuming and labor-intensive. Here the heat treatment of the product is taken as the basis. The main advantage of the method is that even specimens that are not fresh are suitable for cooking. There is also no need to select mushrooms of the same size.

For salting you will need the following components:

• 5 kilograms of saffron milk caps;
• 250 grams of table salt;
• clove buds (dried) – 10 pieces;
• 50 grams of black currant leaves;
• 2 garlic cloves;
• 10 black peppercorns;
• 10 laurel leaves.

How to cook mushrooms using the famous hot method correctly:

• Sort the mushrooms, discarding damaged and wormy specimens. Clean and cut the largest saffron milk caps into quarters. Place a pot of water on the stove. Bring to boiling point.
• Pour in the prepared saffron milk caps and make sure they are completely covered with water. Boil for 2 minutes over high heat. Reduce heat slightly and simmer for another 3 minutes, skimming off any foam that forms.
• Drain the water through a colander and leave until completely cooled.

• Prepare a container for pickling mushrooms and fill it with boiled saffron milk caps. It is advisable for the mushrooms to be positioned with their caps facing up, since this way they will be salted more intensively. Each layer must be salted and sprinkled with prepared spices.
• Cover the container with several layers of clean gauze and set pressure (a flat plate with a three-liter jar of water placed on it will do). Store for 6 weeks in a cool, dark place (temperature should be between 0 and +7 °C).

Note! During the period of salting saffron milk caps, it is necessary to monitor the color of the brine, which should be brown. A change in color to a darker color will indicate spoilage of the product.

Cold way

In order to pickle saffron milk caps using the chosen cold method, you will need to first prepare the following ingredients:

• 5 kilograms of mushrooms (saffron milk caps);
• 20 grape (cherry) leaves;
• 5 tablespoons of table salt;
• 4 bay leaves;
• 30 black peppercorns;
• 2 or 3 dill umbrellas.

Details about pickling mushrooms:

• Pour boiling water over grape or cherry leaves and then dry. Place half of the leaves at the bottom of the container for pickling mushrooms into a kind of pillow.
• Clean the prepared mushrooms well to remove dirt and then rinse in cold water.
• Remove excess moisture with paper towels or leave to drain for a while.
• Distribute the saffron milk caps evenly over the leaf cushion in layers, no more than 7 centimeters in height each.

• Sprinkle each layer with salt, add bay leaves, peppercorns, and dill. The last layer of mushrooms must be covered with the second half of the prepared grape leaves.
• Place a flat dish on top of the leaves, the diameter of which will be slightly smaller than the diameter of the container.
• Place a heavy object on top of the dish, which will act as a press.
• In a month, the mushrooms will be ready for immediate consumption. For ease of storage, they can be transferred to jars that have previously been sterilized, filled with brine and covered with nylon lids. Store in the basement.

You can also pickle saffron milk caps using the cold method, using ordinary glass jars for the process instead of a large container. This not only makes cooking easier, but also increases the storage time of the product.

To prepare you need:

• 4 kilograms of peeled and fully prepared saffron milk caps;
• 130 grams of table salt;
• 5 buds of dried cloves;
• 3 garlic cloves;
• 1 small bunch of fresh dill.

How to pickle mushrooms.

Mushrooms

Description

Ingredients

Steps

To start salting saffron milk caps, of course, you need to stock up on mushrooms. We strongly recommend collecting these ingredients in the forest and not buying them at the market, because who knows in what places the mushrooms were collected. As soon as you have the saffron milk caps at home, start processing them. Mushrooms need to be thoroughly washed, peeled, cut into pieces and soaked in cold salted water for thirty minutes..



After half an hour, drain the mushrooms in a colander and rinse thoroughly with water again to be sure. Leave the saffron milk caps in a colander for a while, and then dry them with paper towels. Next, place some of the saffron milk caps on the bottom of the container, sprinkle them with salt and mustard seeds, and also place a laurel leaf on top of the mushrooms.



On top of the spices, form another layer of saffron milk caps, which also sprinkle with all the spices. Fill the container with the preparation until you run out of mushrooms.



When all the mushrooms are in the pan, press them down firmly with a flat glass plate.



Place a heavy weight on top of the plate. A five-liter bottle filled with water is perfect for this purpose. In this form, take the workpiece to a cool room for two days.



After the specified time, pour the juice formed in the mushrooms into a separate container. A brine will subsequently be prepared from it. Lightly squeeze the mushrooms and pack them into sterile jars.



Place the mushroom infusion on the fire and bring to a boil.





And if you are preserving mushrooms for the winter, then seal them hermetically without cooling them first. It is recommended to store the preserves in a cool place. Pickling saffron mushrooms at home is over.



Bon appetit!

Step 1: prepare the saffron milk caps.

Step 2: prepare the jars.

Step 3: prepare the brine.

Step 4: prepare hot salted saffron milk caps.

Step 5: serve hot salted saffron milk caps.

Mushrooms can also be rolled up using a can opener. Then for this you will need ordinary iron lids with rubber bands;

The amount of brine ingredients indicated in the recipe requires 1 liter of water. Accordingly, the more mushrooms you have for rolling, the more liquid you need;

Large mushrooms can be cut into several parts, as this will not change their taste.