How to prepare salted, pickled, fried saffron milk caps for the winter. Detailed recipes. What is the best way to pickle saffron milk caps?

Rizhik is one of the most valuable and tasty mushrooms in the forest. It is not for nothing that its bright color, unique taste and aroma attract lovers of dishes prepared from representatives of the mushroom kingdom. It is very healthy - rich in vitamins and amino acids. At the same time, you can prepare it in different ways - boil, fry, and salt, bringing your wildest culinary fantasies to life. And pickled saffron milk caps for the winter are one of the most delicious snacks, recipes for which you will find in this article.

Before we learn how to pickle saffron milk caps, let’s get acquainted with the technique of preparing mushrooms for this procedure. It is important to immediately clean the collected fruiting bodies from debris and rinse with fresh, clean water (preferably running water) upon returning home. Wormy and spoiled saffron milk caps are not used - they should be thrown away.

Then sort the mushrooms by size, choosing small, medium and large among them. To create blanks in jars, it is best to use the smallest ones - they will be a real table decoration. Large ones can also be canned, but before doing so they are cut into small pieces. In addition, they are very fragile and should be handled carefully. In the middle ones, the legs are separated from the caps. By the way, it is best to prepare saffron milk caps for the winter separately from other representatives of the mushroom kingdom, so as not to spoil the taste of the preparation.

The mushrooms prepared in this way are transferred to a pan, which is filled with clean water, and then placed on a preheated stove burner. Having brought to a boil, reduce the heat and cook them for a quarter of an hour.

During cooking, as foam appears on the surface of the water, remove it using a slotted spoon.

Drain the mushrooms using a colander and rinse them with cool, clean water. The drained broth is not used. In this way, preparations are made for pickling saffron milk caps for the winter, recipes for which you will find below.

Recipe 1: pickled saffron milk caps with vinegar for the winter

For the winter, saffron milk caps must be pickled with some kind of preservative. For example, vinegar or citric acid. For example, you can prepare the marinade according to one of the usual and traditional recipes. To do this you will need:

• sugar – 2 tsp;
• coarse salt – 2 tsp;
• allspice and black peppers – 8 peas each;
• garlic – 7-8 cloves or 1 head;
• horseradish - to taste;
• vinegar essence - 1 tbsp. l. You can use table vinegar - 8 tbsp. l.;
• carnation flower – 3 pcs.;
• dill and bay leaf - to taste.

The amount of ingredients is given per liter of water and kilogram of saffron milk caps. If you have more mushrooms, you should increase the amount of spices accordingly.

1. Cook the marinade: put a pan of water on the fire, boil it, add spices and boil for 5 minutes, lastly add vinegar.
2. We thoroughly wash and sterilize the mushroom jars in the oven, after which we tightly place the prepared and previously boiled saffron milk caps into them, sandwiching them with chopped garlic.
3. Pour the hot marinade over the workpiece and cover with boiled lids.
4. Place the jars with the lids down and wrap them in a blanket until they cool completely. After checking the tightness of the closure, store it.

Ryzhiki for the winter, prepared in this way, are not only tasty, but also very beautiful and will be a wonderful decoration for any table. You can take a sample after 3 days.

Recipe 2: pickled saffron milk caps in jars for the winter

Saffron milk caps for the winter turn out to be very tasty even when using the hot pickling method. It differs from the previous one mainly in that the mushrooms are not simply filled with marinade, but boiled in it. In this case, place the peeled saffron milk caps in a saucepan, add water and boil. We drain the first broth along with the foam, and rinse the fruiting bodies with water. Then we start preparing the marinade. You will need:

• fruiting bodies of camelina - 1 kg;
• onion head – 1 pc.;
• cloves – 4 pcs.;
• allspice peas – 6 pcs.;
• vegetable oil – 2 tbsp. l.;
• bay leaves – 5 pcs.;
• sprigs of dill - to taste;
• vinegar 9%;
• salt – 1 tbsp. l.

1. Fill the saffron milk caps with water again, but this time add onion, salt and other seasonings (except vinegar). During cooking, skim off any foam that appears.
2. After some time, add dill to the broth and leave the mushrooms on the stove over low heat for about 25 minutes.
3. Be sure to wash the jars for saffron milk caps and steam them or in the oven - sterilize them, put bay leaves in each jar, and a small spoonful of oil.
4. Add silent vinegar to each container (about a teaspoon). Transfer the mushrooms and broth into jars and close them.
5. Cool the mushrooms, best by placing the jar on the lid and wrapping it in a blanket.

The sample can be taken immediately after the workpiece has cooled.

Rules for storing the finished product

Pickled saffron milk caps are stored for the winter in a dark place where the temperature is low - this could be a cellar or refrigerator. Shelf life depends on conditions - from 1 to 2 years. But it is better not to keep the blanks for more than 1 year. The storage temperature should not exceed +15 degrees.

Attention! It is better not to seal pickled mushrooms with metal lids for long-term storage; it is more correct to use only glass or screw lids with a coating on the inside.

Pickled saffron milk caps are an excellent low-calorie treat. Of course, those who are on diets should not get carried away with them, but still, why not treat yourself to these gifts of the forest. In general, pickled mushrooms are a great addition to any feast.

Among the most famous and widespread mushrooms, saffron milk caps occupy a special place. Culinary experts appreciate the unrivaled taste of the product, which enriches any dish. Traditional medicine uses mushrooms as a medicine for lung diseases, inflammatory diseases, and a powerful natural antibiotic. Therefore, when choosing preparations for the winter, you should definitely pay attention to saffron milk caps, and the recipes for preparing the delicacy will surprise you with the simplicity and availability of ingredients.

Ryzhiki are rich in mineral and vitamin composition, which makes the product one of the most useful.

Mushrooms include:

• vitamins A, group B;
• ascorbic acid;
• fiber;
• water;
• sucrose;
• ash substances.

The benefits of mushrooms are manifested in their restorative effects on the human body.

Mineral salts of iron, phosphorus, sodium, magnesium and calcium included in the product are responsible for the full functioning of all body systems and affect the health of skin, hair, and nails. The mushroom delicacy is rich in natural antibiotics that help fight bacterial diseases.

Mushrooms are valuable for the presence of amino acids and easily digestible proteins. The bright red color of the mushroom indicates the presence of beta-carotene, which is simply necessary for vision. Also, by consuming mushroom treats, you can improve digestion, cope with lung diseases, skin diseases, and prevent the formation of tumors. Camelinas are also used as an antirheumatic agent.

Clean and soak mushrooms

Before boiling, salting or canning a healthy mushroom treat for the winter, you should first prepare the main ingredients. To do this, you will need a small, sharp cutter and a kitchen sponge.

Preparing mushrooms is as follows:

• Sort out freshly cut mushrooms.

From the moment of harvesting to subsequent processing, no more than 10 hours should pass, provided that the ingredient is stored in a cool room. Fresh mushrooms do not tolerate long-term storage.

• Using a knife, cut 3-4 millimeters from the end of the “leg” of the mushrooms. Cut out damaged, damaged areas.
• Using a washcloth or kitchen sponge soaked in water, wipe the mushroom caps from debris and dust.
• Pour the preparations into a basin and fill with salted water. To maintain a bright shade, add 2-3 teaspoons of lemon to the container.
• Leave the raw materials to soak for 20-30 minutes.
• Place the mushrooms in a colander and rinse with running water.
• Spread the harvest on a waffle towel and dry.

At the same time, prepare jars sterilized by steam, in an oven or microwave, and lids boiled in boiling water.

Preparing mushrooms for the winter

There are quite a lot of ways to prepare tasty and healthy saffron milk caps in simple home conditions. It’s easy to marinate mushrooms, salt them, fry them and make them into mushroom snacks for the winter. Regardless of which cooking method is chosen, mushroom treats will be a wonderful addition to the holiday table, great as an appetizer, a quick snack, or even a topping for baked goods.

Hot marinated

Among all the ways to prepare saffron milk caps for the winter, many housewives choose pickling mushrooms. In this way, you can get rid of the specific mushroom bitterness, and use the finished product as an independent dish, snack, add to salads, or as a filling for baked goods.

Ingredients:

1. Mushrooms – 1 kilogram.
2. Water – 200 milliliters.
3. Salt – 7 grams.
4. Allspice – 4 peas.
5. Vinegar – 100 milliliters.

It is easy to marinate mushrooms in the following way:

1. Prepare a marinade based on water, salt and allspice.
2. Prepare the mushrooms according to the recommendations, place in a colander and scald with boiling water. Cool and dry the product.
3. Pour mushrooms into boiling marinade. Simmer the mixture for 25 minutes.
4. Pour vinegar into the preparation.
5. After 15 minutes, pack the treat into sterilized jars so that the marinade completely covers the mushrooms. Seal the bottles with lids, cool and transfer to the cellar or refrigerator for storage.

Canning with seasonings

Products:

1. Mushrooms – 2 kilograms.
2. Pepper – 7 peas.
3. Horseradish root – 1 piece.
4. Salt – 7 grams.
5. Vinegar – 100 milliliters.
6. Sugar – 30 grams.
7. Water – 750 milliliters.
8. Laurel – 4 pieces.
9. Currant, cherry leaves - 20 pieces.

Preparation:

1. Boil the prepared mushrooms for 10 minutes.
2. At this time, peel, rinse and chop the horseradish root. Place washed and dried currant, cherry and oak leaves on the bottom of a sterile container.
3. Add spices, horseradish root, salt, sugar to the mushroom mixture. Boil the preparation for 5 minutes.
4. Pour vinegar into the pan with mushrooms and stir.
5. 5-7 minutes after boiling again, pack the mushroom treat into jars.
6. Sterilize the workpiece for 15 minutes in a water bath.
7. Seal the jars with mushroom treats with lids. Turn the container upside down and cool, covering with a blanket.

Salted saffron milk caps without sterilization

Ingredients:

1. Mushrooms – 2 kilograms.
2. Vinegar – 70 milliliters.
3. Laurel – 2 pieces.
4. Pepper – 8 peas.
5. Water – 700 milliliters.
6. Salt – 12 grams.
7. Oil – 50 milliliters.
8. Sugar – 25 grams.
9. Cloves – 3 buds.

Prepare the mushroom treat as follows:

• Pour cleaned and washed mushrooms with water. Boil the mixture for 20 minutes, skimming off any foam that forms.
• Place the hot saffron milk caps in a colander and rinse with cold water.
• Pour salt, sugar, and water into an enamel bowl. Boil the liquid, adding spices according to the norm, except vinegar.

• Place the saffron milk caps into the boiling marinade for 15 minutes.
• Pour vinegar into the preparation. Boil the mushrooms for another 5 minutes.
• Using a slotted spoon, place the mushrooms into disinfected jars. Pour the boiling marinade over the mushrooms, not reaching the edge of the neck by 2 centimeters.
• Heat vegetable oil in a water bath and pour into bottles.
• Close the containers with clean lids. Cool the seaming at room temperature and transfer to storage.

Dry pickling recipe

Dry pickling is the easiest way to prepare mushrooms for the winter. There is no strict recipe, so all ingredients are taken to taste. The main thing is to choose glassware or stainless steel containers for the workpiece.

Ingredients:

1. Saffron milk caps – 1 kilogram.
2. Salt – 50 grams.
3. Laurel – 5 pieces.
4. Cloves – 5 pieces.

The dry salting process is as follows:

1. Place the prepared mushrooms in a single layer in the pan, cap side down. Cover the saffron milk caps with salt straight from the pack, add a laurel leaf and a clove bud. Alternate layers to the top of the vessel.
2. Cover the workpiece with salt. Cover the container with mushrooms with a transparent lid on top. Install the load.
3. Transfer the treat to a cool place, protected from direct sunlight.
4. After 2-3 days, the saffron milk caps will be covered with juice, and the first sample can be taken.
5. The delicacy will be completely ready on the 30th day.

Pickled mushrooms

Components:

1. Mushrooms – 2.5 kilograms.
2. Whey – 1 liter.
3. Dried dill (seeds) – 35 grams.
4. Horseradish root – ½ piece.
5. Garlic – 5 cloves.
6. Salt – 85 grams.
7. Sugar – 25 grams.
8. Currant leaves, twigs.

Preparation:

1. Prepare the mushrooms for cooking, take a sterile container (bowl, pan).
2. Pour boiling water over currant leaves and twigs and dry.
3. Peel the horseradish root, rinse and grate. Peel the garlic cloves and cut into slices.
4. Place the ingredients in a bowl in successive layers:

• mushrooms;
• salt:
• currant leaves;
• garlic;
• dill;
• horseradish root.

Alternate layers until the container is completely filled with components.

1. Mix whey with granulated sugar and pour over mushrooms.
2. Close the container with a lid, placing pressure on top.
3. Place the workpiece in a cold room for 2-3 days.

On the third day, check the fermented product for the presence of liquid, which should completely cover the fruiting bodies. If there is not enough juice, add a glass of boiled salted water.

1. On the 30th day, serve the saffron milk caps by mixing with olive oil.

Cold preservation recipe

The peculiarity of this method is that the mushrooms are not subjected to any heat treatment, retaining maximum beneficial properties.

Ingredients:

1. Saffron milk caps – 2 kilograms.
2. Salt – 100 grams.
3. Dill, garlic, peppercorns, cloves - to taste.
4. Horseradish leaf – 1 piece.

Cooking algorithm:

1. Pack the prepared mushrooms in layers into a pan with caps down, sprinkling with salt and spices.
2. Place the remaining spices and horseradish leaf on top.
3. Cover the container with mushrooms with gauze in 2-3 layers. Once every three days, the gauze will need to be boiled or a new one used.
4. Place the workpiece in a cool place.
5. After two weeks, pack the finished mushroom treat into jars and pour in the released juice.
6. Cover the containers with mushroom treats and store them in the refrigerator.
7. On the 30th day you can enjoy delicious and aromatic mushrooms.

Hot salting

The hot method involves pre-cooking the mushrooms. Thanks to the proposed recipe, it will be possible not only to prepare mushrooms tasty and quickly, but also to serve the appetizer on the table within 5-7 days.

Ingredients:

1. Mushrooms – 4 kilograms.
2. Salt – 0.2 kilograms.
3. Laurel – 5 pieces.
4. Carnation – 8 inflorescences.
5. Pepper – 30 peas.
6. Currant leaves – 20 pieces.

Procurement plan:

1. Boil the prepared and soaked mushrooms in water for 10 minutes, adding one bay leaf.
2. Place washed and dried currant and bay leaves on the bottom of an enamel or ceramic saucepan.
3. Transfer the boiled saffron milk caps to a colander and dry.
4. Place mushrooms in layers in a saucepan, sprinkling with salt and spices.
5. Cover the workpiece with gauze or a waffle towel. Place a weight on top, for example, a bottle of water.

To avoid the formation of mold, treat the napkin and weight once a day in a salt-vinegar solution.

1. After 7 days, the mushrooms can be eaten or sealed in sterilized jars and filled with marinade.

With vegetables and rice in jars

Products:

1. Saffron milk caps, onions, carrots, sweet peppers - 1 kilogram each.
2. Tomatoes – 2 kilograms.
3. Rice – 1 glass.
4. Oil – 400 milliliters.
5. Spices - optional.

The step-by-step recipe for mushroom treats is as follows:

• Pour oil into a thick-bottomed pan. Add peeled and grated carrots to the container. Simmer the mixture over low heat for 10 minutes.
• Add diced onion and chopped pepper to the bowl.
• After 10 minutes, add pre-cooked sliced ​​mushrooms into the pan.
• Next, place finely chopped peeled tomatoes and rice into the bowl.

• Simmer the vegetable stew until the rice is ready. Pepper and add salt to the dish to taste.
• Place vegetable and mushroom treats into clean jars.
• Sterilize the workpiece in a water bath for 15-20 minutes.
• Roll up the jars with disinfected lids.
• After cooling, remove the seam to a cool place.

Recipe for fried saffron milk caps for the winter

Ingredients:

1. Mushrooms – 3 kilograms.
2. Onions, carrots, peppers - 1 kilogram each.
3. Carnation – 5 inflorescences.
4. Laurel – 5 pieces.
5. Vegetable oil – 50 grams.
6. Butter – 30 grams.
7. Vinegar – 0.5 teaspoon per jar.
8. Salt and pepper to taste.

Cooking plan:

1. Prepare washed and soaked saffron milk caps. Grind the product in a convenient way.
2. Peel the onion and chop into half rings. Remove the seeds and stems from the pepper and cut into strips. Grate the carrots.
3. Heat oil in a frying pan. Place the vegetable preparations in a frying pan and fry until soft. Transfer stew to a clean bowl.
4. Pour the saffron milk caps into a frying pan and steam until half cooked. Add vegetables to mushrooms. Simmer the workpiece for 60-70 minutes over low heat.
5. Sort the finished saffron milk caps into sterile jars.
6. Close the containers with lids and store in the refrigerator after cooling.

When are mushrooms ready to eat?

The time when mushrooms are ready to eat directly depends on the chosen harvesting method. Using a quick express marinating method, the product can be used for food within a few hours. When pickling and preserving, the preparation time for the treat varies from 3 weeks to a month, depending on the size of the mushrooms.

How to store the finished product

The storage time of the snack also depends on the chosen preparation method. Cold-salted mushrooms are stored in a darkened room with a temperature no higher than 10 degrees for up to six months. When hot salted, the product can be stored for no more than 4 months. You can increase the shelf life of the product to 10 months by transferring the product into sterile jars so that the brine completely covers the saffron milk caps.

Pickled mushrooms, sealed in jars with metal lids, are stored for 12-14 months in a cold basement or in the refrigerator, with nylon lids - 6 months.

Mushroom fans value saffron milk caps not only for their unique taste, but also for their great health benefits. They are named so because of the bright red color that the mushrooms have due to their high beta-carotene content. This, in turn, is transformed in the body into vitamin A and has a beneficial effect on vision.

These colorful mushrooms, which cannot be confused with any others, contain valuable B vitamins and ascorbic acid, which improves immunity. Camelinas are also extremely useful because they contain fiber, saccharides and valuable microelements: iron, sodium, magnesium, phosphorus, potassium, calcium. All these components are necessary for the proper functioning of the body as a whole; the condition of the skin, nails and hair depends on their content. And these mushrooms are also very tasty! That is why it is customary to harvest saffron milk caps for the winter.

The benefits of saffron milk caps and preparations made from them

These amazing gifts of nature contain a natural antibiotic called lactriovioline, which is used in the treatment of lung diseases and even tuberculosis. Saffron milk caps, like other mushrooms, contain a sufficient amount of proteins; they can easily replace meat in the diet, which vegetarians and fasting people will be especially happy about.

Saffron milk caps are quite high in calories and are superior in energy value to chicken meat, eggs, herring and even beef. However, the benefits of these mushrooms are much greater than the chance of gaining a little weight. Saffron milk caps are also included in the list of staple foods for vegetarians, saturating their bodies with proteins and amino acids.

Isn’t this a reason to definitely include saffron milk caps in your diet, which can bring so many benefits, and also prepare them for the winter!

Methods for preparing saffron milk caps for the winter

Freezing

Ryzhiki are perfectly stored in the freezer. It is enough to boil them a little, then put them in a colander to drain the water, cut them into pieces and place them in bags.

How to dry saffron milk caps

Like almost any other mushrooms, saffron milk caps are dried. Drying mushrooms is the best way to preserve all the beneficial substances in them. The undoubted advantage of this method of harvesting is that mushrooms are stored for a long time and retain all their nutritional properties.

You can prepare mushrooms in this way naturally by hanging them to dry in a dry, well-ventilated place.

You can speed up this process using the oven. To dry mushrooms in the oven, you will need a baking tray, which is covered with baking paper. Wash the mushrooms, let them dry, cut them into pieces and place them on a baking sheet. And then they put it out to dry. Modern ovens are equipped with excellent ventilation, but if you don’t have it, open the door slightly.

At the very beginning of the process, it is better to set the temperature to low, about 50 degrees C. If you start drying mushrooms at high temperatures, they may lose their appearance and become dark. After one and a half to two hours, increase the temperature to 70-80 degrees C and leave the mushrooms for another couple of hours. Then the temperature will need to be lowered to the initial level and the mushrooms dried for another two hours. This is of course an average, it all depends on how good your oven is and how large the mushroom pieces you are drying. Yes, don't forget to turn the mushrooms over sometimes.

How do you know when the mushrooms are ready? Break the cap, if the mushroom pulp inside is still wet, continue the process, but if it is completely dry, the work is completed.

By the way, you can prepare the gifts of nature using an electric dryer, the design of which is specially designed so that the process takes a minimum of time. Each tier of the dryer must be filled with mushrooms, set to the optimal temperature - approximately 55 degrees C, and forget about the mushrooms for 6 hours. Drying mushrooms in an electric dryer does not require any control.

Canning

There are other ways to prepare saffron milk caps. They are salted, pickled, and made into mushroom caviar. Quite large specimens are often found among saffron milk caps, so mushroom pickers can easily collect several buckets of these excellent gifts of nature during one trip to the forest.

Fleshy red mushrooms are especially good in cooking caviar. Here's a simple recipe.

Camelina caviar with carrots and onions

Even a novice housewife can prepare mushroom caviar; there is nothing complicated about it. It won’t take much time either, but the result will be exceptional. In winter, mushroom caviar can be spread on bread and eaten as a sandwich, can be eaten as a side dish, or can be used as a filling for zraz.

What do you need:

• saffron milk caps – 400-500 g;
• onions – 2-3 pieces;
• carrots – 3 pcs;
• vegetable oil.

How to cook:

1. First boil the saffron milk caps until half cooked for about twenty minutes.
2. We cut the onions and carrots into large pieces, simmer them in a frying pan, and then pass all the ingredients through a meat grinder.
3. Place the mixture in a saucepan, add oil and simmer for 15-20 minutes. Don't forget about salt and pepper.
4. Caviar is ready!

You can cook mushroom caviar in a slow cooker. For a recipe that is suitable for any mushrooms that do not require pre-soaking, including saffron milk caps, watch the video:

Salted saffron milk caps

It’s hard to think of a better snack for a feast. Place salted saffron milk caps on the table, and your guests will simply be delighted with these crispy, incredibly tasty mushrooms!

What do you need:

• a bucket of saffron milk caps;
• 500 gr. coarse salts;
• 15-20 cloves;
• 100 gr. black currant leaves;
• 3 cloves of garlic;
• 15 peas of allspice;
• 10-15 bay leaves.

Preparation:

1. We sort the mushrooms, soak them for two hours, and then put them in a large saucepan.
2. Fill with water and cook for ten to fifteen minutes.
3. Place the boiled mushrooms in a colander and cool.
4. Then we put the mushrooms in layers in the prepared bowl, add salt, and add all the spices.
5. We put oppression on top and put it away for a month and a half in a cold place, for example, in a basement, where the temperature does not rise above +7 degrees Celsius.
6. The brine should be brownish in color, but in no case black.
7. Mushrooms usually take a long time to salt, so it’s better to wait two to three months and then take a sample.

Pickled saffron milk caps

Marinated mushrooms differ from salted ones in their spicy, bright taste. The hot method of pickling saffron milk caps is considered a classic method. Having prepared them according to this recipe, you won’t be able to tear your family away from them in winter! Boiled potatoes and mushrooms - what could be tastier than this simple but healthy food.

What you will need:

• 1 kg of mushrooms;
• 1 tbsp. salt;
• a pinch of citric acid, you can use vinegar;
• 150 ml water.

Preparation:

1. First we prepare the marinade for our mushrooms. To do this, you need to boil water and add salt and citric acid to it.
2. Wash the jars thoroughly, rinse and sterilize.
3. Place the mushrooms in the boiling marinade and cook for about thirty minutes.
4. After this, put the snack in jars, fill it with marinade and close the lids.

You will learn another recipe for making pickled saffron milk caps for the winter by watching the video:

Everything ingenious is simple. Harvesting mushrooms is also a simple task. However, saffron milk caps, prepared in different ways, will be a true help in winter and spring, during vitamin deficiency, when the body needs to be supported with vitamins.

You can cook wonderful soups from dried mushrooms all winter, use frozen saffron milk caps in making stir-fries, casseroles, and fry potatoes with them. Salted and pickled saffron milk caps work great as a side dish or as an independent snack.

Take the time to make all these wonderful preparations. After all, it’s one thing for a jar bought in a store, and quite another thing if you took it out of your own cellar or refrigerator. Firstly, you know exactly what it’s made from, and secondly, how it’s prepared. Bon appetit!

Today we decided to introduce readers to how you can pickle saffron milk caps in jars for the winter. Simple recipes are based on the basic principles of preservation and involve various methods and technologies of preparation. It is not for nothing that saffron milk caps have long been considered one of the most attractive mushrooms. They are not included in the category of “noble”, but belong to the highest category of nutritional value, are well absorbed by the human body and have an interesting, piquant taste, extremely valued by connoisseurs.

Pickled saffron mushrooms are served as a cold appetizer, used as an independent lunch dish (for example, with a side dish of hot boiled potatoes), and also added to winter salads and pie fillings. We bring to your attention some of the most interesting step-by-step methods on how to pickle saffron milk caps at home in a tasty and quick way.

Salting is another way of processing food. Read about cold salting of saffron milk caps and other recipes on our website.

Preparation of raw materials

It is recommended to begin processing any mushrooms no later than 3-4 hours after collection. If stored for a longer period of time, harmful substances may accumulate in them. In addition, saffron milk caps also lose their attractive appearance, as over time greenish-marsh spots appear on them in places where they are cut, damaged, or even pressed with fingers.

Collected mushrooms cleanse from the remains of earth and forest debris and rinse thoroughly in running water. After this, choose a pan that is large enough to hold an equal amount of water in addition to the saffron milk caps. Boil the primary brine, adding 1-1.5 tablespoons of rock salt for every liter of water. When the solution boils, lower the mushrooms into it and cook, periodically removing the foam, until they begin to settle to the bottom. For saffron milk caps, this time is usually about 15 minutes (when properly boiled, they retain a fairly bright color and the ability to crunch appetizingly). Then the mushrooms are placed in a colander and quickly washed with cool water, and the brine is poured out..

It is preferable to marinate saffron milk caps whole, since their fruiting bodies are fragile and can crumble when cut, making the liquid in jars cloudy and unsightly. For seaming, experienced housewives choose small mushrooms - with caps up to 5 cm in diameter. The stems are usually separated from the caps.

Recipes for saffron milk caps pickled for the winter in jars with vinegar

Exists two approaches to preparing saffron milk caps in marinades. The fundamental difference between them is that in one case, the prepared mushrooms are placed in containers and poured with hot marinade, cooked separately, and in the other, the mushrooms are boiled in the marinade mixture and put into jars with it. The choice of method is largely determined by the preferences of the housewife.

In the basic version, nothing is required for harvesting except the mushrooms themselves, water, salt and acid(usually vinegar, lemon is rarely used). Ryzhiki prepared according to this recipe fully retain their specific “forest” taste and aroma. They are best served seasoned with vegetable oil with the addition of onions, cut into thin half rings. In addition, every family has favorite recipes for pickling mushrooms with sets of spices, hot and spicy additives and other ingredients that have been formed over the years. Most often, black and allspice peas, clove buds, bay leaves, garlic, dill umbrellas and horseradish root are put into saffron milk caps. Many housewives add sugar to the marinade, which, according to experts, makes the taste of mushrooms more delicate.

From 1 kilogram of fresh saffron milk caps after all stages of processing, as a rule, approximately 1.5-2 liters of preparations are obtained (depending on the density of the mushrooms).

The taste of saffron milk caps is really very different from other wild mushrooms. Therefore, it is not recommended to marinate them as part of mushroom mixtures in order to fully preserve the piquant “individuality” of the preparations.

The taste of the preparation can be changed, making it less sour by reducing the amount of vinegar, or you can select the most pleasant combination of pungency and spiciness by adding certain seasonings to the marinade.

Ingredients:

• boiled saffron milk caps – 1 kg;
• water – 1 l;
• rock salt – 1.5-2 tbsp. l.;
• sugar – 2 tbsp. l.;
• acetic acid (essence 70%) – 1-2 tsp;
• black and allspice pepper – 8-12 peas each;
• cloves – 6-8 pcs.;
• bay leaf – 2-3 pcs.;
• garlic - 2-3 cloves in each jar;
• herbs (currant or cherry leaves, dill umbrellas, pieces of horseradish root, tarragon sprigs) - all or part of your choice (to taste).

Spicy herbs are distributed evenly among the jars. If desired, you can add a piece of fresh hot pepper to each container.

Preparation:

1. Place cloves of garlic and any set of herbs mixed with boiled saffron milk caps into sterilized jars. Do not place very tightly, filling the jars up to the shoulders.
2. Bring water to a boil, add salt, sugar, dry spices. Boil for 3-4 minutes, add vinegar and remove from heat.
3. Fill the filled jars with marinade to the top, place in a water bath, and pasteurize. Processing time for 0.5 liter cans is 10 minutes, for liter cans – 15 minutes.
4. Seal the jars with hot lids, turn them over, wrap them and leave until cool.

The product keeps well at room temperature for a year.

With this preparation, the “natural” taste of saffron milk caps is preserved as much as possible.

Ingredients:

• saffron milk caps prepared from 1 kg fresh;
• water – 1 l;
• rock salt – 1.5 tbsp. l.;
• acetic acid (70%) – 0.5-0.7 tbsp. l.;
• black pepper and allspice peas – 3-5 pcs.;
• cloves – 2-3 pcs.

Preparation:

The most interesting way to serve this appetizer is with a lot of garlic, cut into thin petals. You can store the marinade in a cool place in your apartment.

The beauty of this preparation lies in the combination of the flavors of saffron milk caps and garlic with the “classic” aroma of sunflower oil. This is a great appetizer for everyday and holiday meals.

Ingredients:

• prepared saffron milk caps – 0.7 kg;
• water – 600 ml;
• rock salt – 1-1.5 tbsp. l.;
• sugar – 1 tbsp. l.;
• table vinegar, 9% – 50-70 ml;
• allspice/cloves – 7-8 pcs./3-4 pcs.;
• Sunflower oil “with flavor” – 1-2 tbsp. l. into each jar;
• garlic - 2-3 cloves in each jar.

Preparation:

1. Finely chop the garlic (it is better not to use a press) and mix with the prepared mushrooms.
2. Sterilize jars. Pour 1-2 tablespoons of oil into the bottom of each container. Place the mixture of saffron milk caps and garlic into jars.
3. Boil water with sugar, salt and spices. Add vinegar before removing from heat.
4. Fill the jars with marinade to the top. Pasteurize in a water bath, seal, turn over onto lids and wrap until cool.

It is better to store jars for no more than 7-8 months, preferably in a cool place.

It is not known whether the British actually prepare such a dish, but the taste of the marinade is very interesting and piquant.

Ingredients:

• prepared saffron milk caps – 0.5-0.6 kg;
• olive oil – 100 ml;
• dry red wine – 100 ml;
• salt (you can use sea salt or iodized salt) – 1 tsp;
• sugar – 1 tsp;
• Dijon/grain mustard – 0.5-1 tsp;
• onion – 1 pc.;
• chopped parsley - 2-3 tbsp. l.

Preparation:

1. Cut the boiled and washed saffron milk caps into strips, and cut a small onion into thin half rings.
2. Mix butter, wine, salt and sugar in a saucepan, bring to a boil, put mushrooms in it and boil for 7-10 minutes.
3. Remove the mixture from the heat, cool slightly, add mustard, parsley and onion, mix well.
4. Place the mixture into small sterilized jars, close with lids (do not seal), cool and place in the refrigerator.

The dish is considered ready 3-4 hours after cooling. It is not suitable for long-term storage, but undoubtedly can decorate any meal.

Video

We offer you a few more recipes with different methods of pickling saffron milk caps in the following videos:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

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As you know, saffron milk caps are one of the most beloved and delicious mushrooms. They have been familiar to people for hundreds of years. Thanks to its sunny color, the mushroom received the name “saffron milk cap”. People often call it “royal”; in terms of taste and nutritional content, it is equivalent to white.

Features of the "royal mushroom"

Skilled housewives prepare a huge number of delicious dishes and snacks from saffron milk caps. You just have to open a cookbook - you can find many options for preparing it. In addition, saffron milk caps are considered a delicacy. Their taste is especially admired by gourmets. They are good not only fried, but also pickled. In our article we will present recipes for pickling saffron milk caps at home for the winter.

Firstly, those mushrooms that were collected no earlier than a day ago are ideal for pickling. In general, the fresher you take the mushroom, the more aromatic and brighter the taste of the marinade and the product itself will be.

Secondly, to pickle saffron milk caps, you need to properly prepare the raw materials themselves. The caps and legs need to be cleared of leaves, pine needles and sand. This is done with a brush. You can also remove the film that covers the mushroom cap. After these procedures, they should be thoroughly rinsed with clean and warm water, then left in a colander to allow the water to drain, and wait for the saffron milk caps to dry. Spoiled, wormy mushrooms are unsuitable for pickling. They should be thrown away. Sort mushrooms by size. It is known that the smallest mushrooms are best suited for pickling saffron milk caps for the winter. Large caps and stalks can be dried or fried in butter with onions, adding a little dill.

Thirdly, before starting the canning process, you need to check if you have all the necessary ingredients on hand. If your marinade is missing one of the components, this will inevitably lead to a deterioration in the taste of the finished product. Also adhere to time limits. Be sure to follow the directions in the recipe.

Fourthly, saffron milk caps, or “royal mushrooms” are an excellent dish for a festive table. They are often added to a side dish, and some prefer to eat these mushrooms as a separate dish, after frying them in butter in a deep frying pan. Thus, we see that pickled saffron milk caps can also be fried.

Fifthly, lovers of mushroom picking keep in their culinary collections several recipes for the special preparation of certain dishes. But if you don’t have such notes, then it doesn’t matter. We offer you our recipes for pickling saffron milk caps for the winter.

Preparatory stage

After drying, transfer the selected and washed mushrooms into a pan with clean water. Then we put it on the fire. We are waiting for the water to boil. Reduce the heating temperature and cook them for 15 minutes. During this time, foam will appear on the surface of the water more than once. It should be removed using a slotted spoon. After a quarter of an hour, drain the water through a colander. We wash our mushrooms again with water at room temperature. Attention! The broth that has just been drained cannot be used! So, you have prepared the saffron milk caps for pickling yourself, and now let’s move on to studying various recipes.

1. Recipe for pickling saffron milk caps with vinegar

To pickle mushrooms for the winter, you need to use some kind of preservative. This could be citric acid or, as in our case, vinegar. We present to your attention one of the traditional recipes for preparing saffron milk caps for the winter.

You will need:

2 teaspoons sugar;
. 2 teaspoons coarse salt;
. 8 peas of allspice;
. 1 head of garlic or 8 large cloves;
. horseradish (optional);
. vinegar essence - 1 tablespoon, table vinegar in the amount of 8 tablespoons is suitable as a substitute;
. three carnation flowers;
. Bay leaf;
. and dill (optional).

These ingredients are designed for 1 kg of saffron milk caps and a liter of clean water. If there are more mushrooms, then the amount of ingredients for the marinade should be increased proportionally.

Step one: first prepare the marinade. Place a pan of clean water on the stove. Bring it to a boil, and then add all the spices and keep it on the fire for another 5 minutes. Then at the end of cooking the marinade, add vinegar.

Step two: we need to prepare the jars in which we will marinate our saffron milk caps. There are a huge number of ways to sterilize containers. When your jars are ready, layer the mushrooms and garlic tightly into them.

Step three: then take the prepared hot marinade, pour it over the mushrooms and close with the lids that were sterilized the day before.

Step four: the rolled up jars are placed with the lids down, then they are wrapped in a warm blanket and wait until they cool completely.

After a day, you can check the jars for leaks. If the lids are not swollen, then marinating the saffron milk caps at home was successful. The jars can be hidden in the pantry.

2. Hot preparation of saffron milk caps

To marinate saffron milk caps for the winter using the hot method, you will need:

1 kg of mushrooms;
. 2 tablespoons of coarse salt;
. 125 ml water;
. 1 dessert spoon of acetic acid;
. 5 large laurel leaves;
. no more than 5 black peppercorns;
. 3-5 dill umbrellas;
. and a small head of garlic.

Step one: clean the mushrooms from forest debris. Rinse and leave in a colander to drain. Then we put them in a saucepan, combine them with the rest of the ingredients, and then fill them with water.

Step two: over medium heat, bring the ingredients to a boil. In this position, the mushrooms are boiled in the marinade for 30 minutes. Please note that it is forbidden to stir the mushroom mixture with a spoon. The pan is simply covered with a lid and shaken several times during this half hour.

Step three: when the boiled mushrooms have cooled a little, they are transferred to sterilized jars. The container is filled 1/3 with mushrooms and brine. Then, when you have completely distributed the mushroom mixture into the jars, you pour the remaining marinade equally.

Step four: both metal and

This recipe has become famous for its ability to store products for a long time. The main thing is that the jars with the preparation are stored in a dark and cool place.

These pickled saffron milk caps are ideal for making soups.

3. “Royal” preparation for the winter without sterilization

According to mushroom pickers, the “royal mushroom,” or saffron milk cap, is the easiest to prepare. Therefore, to preserve them you will need a minimum set of spices.

To do this you need:

1 kg of saffron milk caps;
. 2/3 measuring cup clean water for marinade;
. citric acid on the tip of a teaspoon;
. allspice in the amount of 4 peas;
. coarse salt - 1 teaspoon.

Step one: prepare the mushrooms. Clean them of sand, pine needles and leaves, and then rinse thoroughly with running water.

Step two: before cooking, you need to salt the water in the pan, bring it to a boil, and then lower the mushrooms into the boiling liquid. After 3 minutes, the stove turns off, and the mushrooms are in the pan under the lid for 30 minutes. After which the broth is drained.

Step three: While the mushrooms are boiling, you begin to prepare the marinade. Place water in a small saucepan on the burner, stir salt and acid and boil.

Step four: put the finished saffron milk caps into jars, filling them with filling. Close it.

Secrets of wise housewives for successfully pickling saffron milk caps

Nylon lids are best suited for closing jars with mushrooms.

The workpieces must be stored in a dark and cool place. The optimal temperature for storage is +7 0 C.

Freezing of products is excluded.

If you don’t have table vinegar, then replace it with essence. But remember that it is added in smaller quantities!

Instead of citric acid, some housewives add ascorbic acid.

Another secret is that the filling should cover each mushroom. If a small piece is not hidden under it, it will lead to mold growth. As you know, such a product cannot be eaten.

If it suddenly happens that there is not enough filling, then add vegetable oil to the jar, which saves your workpiece from damage.

Storage Secrets

Pickled mushrooms in a jar are usually stored for 12 to 24 months. But it is best to eat them within the first year. If you intend to store the workpieces for a long time, then metal lids will not work; it is better to use glass ones.

Finally

Our article ends. We have revealed to you the secrets of proper preparation and proper storage of pickled saffron milk caps, and also offered you a choice of 3 recipes for pickling mushrooms.

Saffron milk caps are low-calorie mushrooms, so sometimes you can treat yourself to homemade mushrooms. In general, pickled royal saffron milk caps are a wonderful addition to the holiday table.