Recipes for pickling saffron milk mushrooms. How to pickle saffron milk caps for the winter in jars using cold, dry and hot methods

Saffron milk caps are among the best candidates for pickling. There are boron mushrooms, which are distinguished by a rounded cap with edges curved towards the stem, and spruce mushrooms, with a funnel-shaped upper part and light circles on it. Knowing how to pickle saffron milk caps at home, you can get an excellent snack for any holiday. It is recommended to store the finished product in a well-ventilated area. Permissible temperature is from +5 to +6°C.

When starting to prepare saffron milk caps for the first time, people ask how long it takes to salt saffron milk caps. The answer depends on which method was chosen. There are two methods of preparation:

1. dry or cold;
2. hot.

Each option has its own characteristics, pros and cons.

Method one

Dry salting of saffron milk caps is a quick method of preparation. It is recommended to use only fresh, self-collected saffron milk caps, since the collection period for purchased specimens cannot be determined.

It’s easy to quickly salt saffron milk caps. There are two options:

• Mushrooms are thoroughly washed, cleaned of damaged areas and stems. After this, they are laid with the plate facing up, covered with salt and left for 1.5 hours. After the time has passed, drain off the resulting reddish juice, rinse the finished product and serve.
• There is also dry salting of saffron milk caps. Unlike the previous option, the mushrooms are not washed, but simply thoroughly cleaned. For 1 kg of prepared material you will need 40 g of salt. No spices needed. The steps are the same as those indicated in the first recipe.

It does not stand out as a separate group, since it is actually no different from dry. Some housewives add onions and allspice. The amount of salt used is 50 g per 1 kg of mushrooms. Sometimes, for complete salting, oppression is used, which is left for at least forty days.

It should be remembered that thanks to the quick method, mushrooms can be eaten after pickling. However, for long-term storage, other options should be chosen.

Through numerous experiments, housewives came up with this interesting option for extending the shelf life of the product: dry-prepared saffron milk caps are placed in jars, filled with brine (prepared separately), after which they are sterilized for half an hour and rolled up. It turns out delicious.

Method two

The hot salting method takes quite a lot of time compared to the previous option. Its advantage is that the time of mushroom picking does not matter. Although it would be correct to throw away the saffron milk caps collected after two days rather than pickle them. This way you can avoid unpleasant consequences.

Let's look at some proven recipes for preparing salted saffron milk caps for the winter. The amount of ingredients is indicated per 1 kg of starting material.

Option one is boiling. For this you need:

1. salt – 50 gr.;
2. sweet peas – 1 pc.;
3. coriander (optional);
4. Bay leaf.

The mushrooms are sorted and cleared of debris. This recipe does not require pre-rinsing. Large specimens are cut into two to four parts. The prepared mushrooms are placed in a pan, filled with water, then brought to a boil and left for five minutes. Be sure to skim off the foam to prevent the salted saffron milk caps from fermenting.

Boiled mushrooms are placed in a container for subsequent pickling. This should be done in layers, sprinkling each new layer with salt and spices. Then they need to be covered with a clean cotton cloth, a wooden circle should be placed on top and the whole thing should be pressed down with pressure. It is recommended to leave the container for one and a half months, the room temperature should not exceed +8°C.

Previously, not only saffron milk caps were salted, but also other mushrooms in deep cellars. It is necessary to monitor the condition of the brine - it should not turn black, and also periodically squeeze it out or, better yet, change the fabric.

Option two - without boiling. You need to prepare:

1. salt – 50 gr.;
2. allspice – 1 pc.;
3. Bay leaf;
4. black pepper – 5 gr.;
5. black currant leaves – 20 gr.

This method will teach you how to salt saffron milk caps without boiling them. Dry-cleaned mushrooms are blanched with boiling water, then washed with running cold water and dried. The bottom of the container is covered with half the leaves, as well as spices. You need to put the saffron milk caps on top, always with the plates facing down. Sprinkle with pepper, salt, and cover with the remaining currants. The container is covered with a cloth, then with a circle and pressure.

Pickling saffron milk caps and milk mushrooms

It is generally accepted that saffron milk caps and milk mushrooms should not be salted together. The opinion regarding the incompatibility of different mushrooms is valid only in relation to the mixing of different families, that is, tubular and lamellar. Another mandatory condition is strict adherence to the cooking technology.

Here are some tips on how to pickle milk mushrooms and saffron milk caps.

For 1 kg of mushrooms you will need about 50 g of salt. It is not recommended to add any spices or seasonings to preserve the taste and aroma of milk mushrooms and saffron milk caps. Salt and mushroom caps are placed in layers with the plates facing down in a container (it can be jars or wooden barrels). Cover the pressure circle and weight with a clean cloth or towel. After three days, the contents will become denser, and the free space is filled with fresh mushrooms. This continues until compaction is complete. The resulting brine should completely cover the workpiece. If there is a deficiency, prepare a saline solution separately (20 g per 1 liter of water).

It should be remembered that milk mushrooms must be soaked before salting - this way you can get rid of the bitterness due to the milky juice they secrete. This is done in water with the addition of salt and citric acid. Based on 1 liter of water, 10 and 2 g of these ingredients will be required, respectively. Soaking time is at least two days. Another option is blanching in boiling water with the addition of 10 g of salt per 1 liter of liquid for 5-6 minutes. After this, the mushrooms are allowed to drain and dry.

There is another recipe for joint salting. To do this, boil the milk mushrooms prepared in the above manner, as well as peeled saffron milk caps, in brine (at the rate of 30 g of salt per 1 liter of water) for at least 30 minutes. Be sure to remove any foam that forms. Then drain in a colander and rinse with cold running water.

Place the prepared mushrooms in a container, layering with salt and spices. Cover with a clean towel, circle and press. Keep for two days at room temperature, then take out into a room with a temperature no higher than +8°C. After how many days can you eat salted mushrooms and mushrooms? The recommended period is 30 days.

Pickling saffron milk caps and red mushrooms

Despite the widespread belief that it is better not to pickle these mushrooms together because of the bitterness that the latter give, there are a large number of recipes for salting saffron milk caps and volnushki. Let's consider a proven and most delicious method.

Volnushki should be soaked in slightly salted water (it is recommended to change the liquid every 3-4 hours). When asked how much to soak, mushroom pickers give different answers. But on average this process takes at least three days. Afterwards, rinse the mushrooms under running water. The saffron milk caps are easy enough to clean. The prepared ingredients are laid out in layers, sprinkled with salt (30-40 g per 1 kg of product). You can add spices - pepper, bay leaf, horseradish, black currant leaves, dry dill. Although this will be unnecessary for saffron milk caps, so it is better to do without additives.

Cover the container with a towel, press down with a circle and pressure. The mushrooms will settle naturally. The vacated space is filled with freshly prepared components. As soon as the settling is over, the container is taken to a cool place and left for at least 1.5 months.

To get a tasty dish and not have to throw away spoiled mushrooms, you need to know some cooking secrets.

Saffron milk caps and soaking

Inexperienced housewives often wonder whether it is necessary to soak saffron milk caps before salting. No need. It is known that these mushrooms are suitable for consumption even in their raw form, of course, if they were not collected near the road.

Also, saffron milk caps are one of the few that do not produce bitterness, so soaking them is not advisable. This is the answer to the question of inexperienced mushroom pickers - how to pickle saffron milk caps so that they do not darken. Moreover, prolonged contact with water negatively affects the shape of the cap, which is why it is recommended not to wash the mushrooms, but to clean them with a dry cloth or toothbrush.

Proper storage

How to store salted saffron milk caps is another question that is often asked by people who are preparing these mushrooms for the first time. The answer to this depends on which salting method was chosen.

If you decide to use the cold method, the saffron milk caps should not be left at room temperature. The optimal mode is no higher than 10°C. Time – two weeks. Ready saffron milk caps can be stored in jars after pickling for another 1.5 months. This time is enough for the product to acquire its ideal taste. A fully finished product retains its quality for two years if stored in a cellar or refrigerator.

The recipe for pickling saffron milk caps at home, based on the hot method, does not affect the time for complete salting - all this also takes a month and a half. But it is the one that is chosen most often, since the risk of mold covering the workpiece is almost zero.

How to avoid darkening

Ryzhiki are very tasty mushrooms, but they require delicate handling. Therefore, you should know how to salt saffron milk caps so that they do not darken. To do this, you need to avoid contact of mushrooms with water. If a large amount of raw material is to be processed at once, the already processed specimens are immersed in water with salt and citric acid. They should stay there no longer than five minutes.

The saffron milk caps have soured and fermented - what to do?

Inexperienced mushroom pickers often encounter a situation where the brine takes on an unpleasant taste. What to do if salted saffron milk caps have turned sour? First of all, the mushrooms are taken out of the container, washed thoroughly and boiled in fresh water for no longer than 5 minutes. Then you should throw them in a colander and let the liquid drain.

Pickling saffron milk caps for the winter in glass jars is quite possible. Dried mushrooms are placed in sterilized containers and filled with freshly prepared brine. Salts for it are taken at the rate of 3 tablespoons per 2 liters of liquid. Roll up the lids and place in a cool place.

If the mushrooms have fermented or mold has appeared on the surface, you should thoroughly rinse the cloth with which they were covered in warm, slightly salted water. After removing the moldy mushrooms, sprinkle the healthy layer with dry mustard. Next - a clean and dry cloth, a circle and fairly heavy pressure.

Our compatriots have been salting saffron mushrooms for a long time. They were not only supplied to the royal table, but also exported to Europe. Today, housewives use glass jars to pickle saffron milk caps. What were saffron milk caps salted in in Rus'? For this purpose, wooden tubs or barrels were used - the most convenient and safest way.

The active season of mushrooms, when you can see them on the table every day, you always want to extend. Salting is an excellent way to preserve this product, while you get a ready-to-eat dish. If you have not yet found your “ideal” pickling method, we will tell you how to pickle saffron milk caps coldly for the winter. There are three types of salting:

• The express method allows you to try the dish on the same day, but such saffron milk caps cannot be stored for long.
• The hot method is the most common. Its advantage is that there is no need to wait for the salt to dissolve and saturate the red caps.
• The cold method allows you to avoid heat treatment and preserve more useful elements in the mushrooms. It is this option of salting that we will consider in more detail.

During salting, it is important to calculate the amount of salt, the volume of which will depend on the storage temperature. If the mushrooms are in a fairly cool place where the temperature does not rise above 6 degrees, you can use the classic consumption of 40 g of salt per 1 kg of saffron milk caps. Under room storage conditions, the amount of salt increases by 2 times.

For pickling mushrooms, it is important to choose the right container. Preference is given to glass, ceramic, wooden or enamel dishes. Its volume should be twice the volume of salted products. Do not use plastic basins or metal pans for these purposes. If you want a perfect-looking dish, choose small mushrooms of the same size. If your basket contains all the mushrooms of different sizes, large samples can be cut so that the salting of saffron milk caps in the cold way is successful, and the dish itself has a presentable appearance on your table.

Ingredients:

1. 3 kg of saffron milk caps;
2. 150 g salt;
3. Dill with umbrellas;
4. Garlic, horseradish, currant leaves to taste.

Cooking method

The first sample can be taken after 2 weeks, but you will be able to enjoy the full taste and aroma only after 3 to 4 weeks.

If you noticed, almost all recipes for salted saffron milk caps use horseradish leaves in a cold way. Such a simple and accessible spice prevents the formation of mold on mushrooms and prevents the development of pathogenic bacteria, which extends the shelf life of the preserved food. And ascorbic acid, which horseradish is rich in, will add a special zest and piquancy to the finished product.

Salted saffron milk caps without legs

It is not necessary to wash the saffron milk caps if there is not much dirt on them, just wipe them with a wet cloth. Cold salting of saffron milk caps in this recipe is different in that only the caps are used for salting, and no spices are used. In this way, you get mushrooms in their own juice, without adding extraneous flavors.

Ingredients:

1. Saffron milk caps 2 – 3 kg;
2. Salt at the rate of 50 g per 1 kg.

Cooking method

The pickles will be ready in a week. It is better to serve mushrooms as an appetizer with finely chopped herbs and garlic, in sunflower oil or with onions in sour cream. Cold salted saffron milk caps will complement and decorate any holiday table in your home.

Methods for pickling saffron milk caps.

The autumn time has come. Mushroom pickers love this time, as there is an opportunity to collect a huge harvest of mushrooms and pickle them for the winter. In autumn, the most delicious and fleshy mushrooms are found. They can already withstand cold weather, and despite the rather chilly nights, they fade quickly.

Cleaning these mushrooms is quite simple. There are no hard films or sand on them. Accordingly, it is enough to immerse the raw material in water and let it stand. After this, the mushrooms are simply washed to remove dirt and grass. You should not wash raw materials with special fanaticism, this may affect its taste.

These are the only mushrooms that do not taste bitter. Accordingly, there is no need to soak them. Just soak for 20 minutes. This is necessary so that the dirt moves away from the legs and is easily washed off.

In general, there is no need to cook these mushrooms before cold salting. They are completely edible and have no bitterness. But if you salt the product using the hot method, then pre-cooking for 20 minutes is required. If the mushrooms are very large, then the heat treatment time should be increased to 1 hour.

Ingredients:

• 3000 g saffron milk caps
• 160 g salt
• Horseradish leaves
• Currant leaves
• Dill umbrellas

Recipe:

• Sort out the raw materials and wash them. No need to clean the caps with a toothbrush
• After this, place the greens indicated on the bottom of the barrel
• Top with a layer of saffron milk caps and salt the main product.
• Place the mushrooms in the tub layer by layer
• After this, place a plate on top and a 3 liter jar of water on it.
• This is a kind of oppression that will allow the mushrooms to salt
• Refrigerate the product for 2 weeks and stir occasionally
• You can try after 14 days, but before complete salting, keep the product in the refrigerator for another 14 days

The recipe is exactly the same as cold pickling. The only difference is that the mushrooms are also sprinkled with garlic along with salt. It is pre-crushed or grated.

A very interesting method that does not involve rolling up cans.

Ingredients:

• 2.8 kg saffron milk caps
• 100 g salt
• 110 ml oil
• bay leaf
• Horseradish and cherry leaves
• 5 cloves garlic

Recipe:

• Rinse the main product and remove the grass with leaves
• Place the pan on the fire and add the mushrooms to it
• Boil the saffron milk caps for 10 minutes and drain the broth
• After this, place spices and leaves on the bottom of the jars, add salt
• Place the cooked product and sprinkle with salt
• Place pressure on top and leave in a warm place for 36-48 hours
• After this, remove the weights and pour hot vegetable oil on top
• Put the preparations in the cellar, you can try them in 10 days

This recipe involves the use of vinegar.

Ingredients for 1 liter of marinade:

• 10 kg of main product
• 1 liter of vinegar 9%
• Bay leaf
• A glass of salt
• 125 g sugar
• Carnation
• 5 heads of garlic

Recipe:

• Wash the king mushrooms and cut into pieces
• Boil in plain water for 10 minutes and drain the broth
• Prepare the marinade and simmer for another 35 minutes
• Transfer to sterile jars and leave in the cellar
• The pickle is ready for tasting after 25 days

The main reason for the darkening of mushrooms is non-compliance with salting rules.

Causes of darkening:

• Lots of spices and vinegar
• Improper storage of the product before salting
• Prepare pickles only in enamel, glass and wooden containers
• Do not roll up the mushrooms with metal lids; it is better to store them in the cellar under nylon covers.

How to pickle saffron milk caps and milk mushrooms together in a cold way: recipe

Saffron milk caps and milk mushrooms go well together. They do not require pre-soaking. The video describes the pickling process in more detail.

VIDEO: Saffron milk caps and milk mushrooms, salting together

Delicious caviar that will help recycle even crushed and damaged mushrooms.

Ingredients:

• 3 kg saffron milk caps
• 5 onions
• 5 cloves garlic
• 50 ml vinegar
• Spices
• Vegetable oil

Recipe:

• Rinse and boil the main product for 25 minutes and drain in a colander
• Let the mushrooms drain and grind in a meat grinder into a homogeneous substance
• Fry the onion in a frying pan, add mushroom paste
• Salt, add spices and remaining oil, vinegar
• Cover with a lid and simmer for a third of an hour, you can roll them into jars after sterilizing them first

There are many options for freezing such mushrooms. Usually they are cleared of debris, washed and dried on a towel. Thus, the prepared saffron milk caps are placed in zip-lock bags and placed in the freezer.

Many housewives boil or fry mushrooms before freezing. Such semi-finished products are frozen in containers.

Saffron milk caps are completely edible mushrooms. Therefore, there is no need to wait 40-60 days, as with wavelets. Accordingly, such mushrooms can be tasted 10-30 days after pickling.

Green saffron milk caps can be eaten. Very often it is these mushrooms that acquire a green tint. This is due to the fact that they grow in coniferous forests. Also, when the mushroom is damaged, green juice may be released. This is normal and this pickle can be eaten.

Saffron milk caps are considered royal mushrooms. They have a delicate taste and pleasant aroma. If properly salted, they will take pride of place even on the holiday table.

VIDEO: Pickling saffron milk caps

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.

Tasty, nutritious and healthy saffron milk caps are great for adding to everyday dishes or as a delicious treat for the holiday table. The most popular option for preparing them is cold pickling, which preserves all the taste and beneficial qualities of 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.

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

Number of servings/volume: 4-5 liters

Ingredients:

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

Preparation:

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

Bon appetit!

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

Number of servings/volume: 2.5 l

Ingredients:

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

Preparation:

1. Clean the saffron milk caps from debris, rinse under running water and separate the stems, leaving only the caps. Don't throw away the legs. They can be prepared separately, for example, fried in sour cream and served with any side dish.
2. Place 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. The saffron milk caps will release juice, which can be supplemented with brine (in the proportions of 20 g of rock salt per 0.5 liter of boiled water) so that they are completely covered.
5. After 3-4 weeks, you can eat salted caps of saffron milk caps as an independent cold appetizer or serve with hot fried potatoes, onion rings and finely chopped herbs.

Bon appetit!

Saffron milk caps, salted for the winter in glass jars, literally fly off the festive table. This is one of the best snacks for 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. She has been writing articles on a variety of topics for so long that she 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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