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 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 put 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 vegetable oil is added 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.
In our family, we always prepare a lot of mushrooms for the winter. We freeze them, pickle different varieties in jars and, of course, salt them. We prefer to salt saffron milk caps. We also salt the mushrooms and milk mushrooms a little, but we salt the whole 20-liter oak barrel of saffron milk caps. We believe that salted ones are the most delicious.
There are several ways to pickle saffron milk caps. The main ones are the cold method, hot salting and the so-called fast method. When pickling mushrooms using a cold method, they change their color and become dark; when pickling mushrooms using a hot and quick method, the color is preserved.
For pickling using any of the methods, you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take wormy mushrooms; carefully cut off any remaining clay or soil from the stem. Remove large debris and leaves.
Of course, it is best to collect mushrooms that are not very large, with a cap diameter of no more than 5 cm. During pickling, such mushrooms will completely retain their appearance, and they are pleasant to serve and eat.
If you are lucky and you collect saffron milk caps, they will remain intact and beautiful in any size, practically without losing their beauty as a result of all the processing and manipulation with them. Such mushrooms grow in pine forests, they are dense, the stem is thick, the mushroom is fleshy, heavy, their cap is slightly closed downwards.
In spruce forests, saffron milk caps grow that are thinner in structure; it is better to collect those that are not very large. When pickling, large mushrooms will need to be cut into 2-4 parts, and the lamellar cap will break during processing. The mushrooms will be tasty, but their appearance will suffer.
So let's look at all the main methods of pickling mushrooms, so that after familiarizing yourself with them, you can make the right choice.
How to pickle saffron milk caps for the winter in jars in a cold way - a simple recipe
The peculiarity of pickling mushrooms using this method is that we do not heat them. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.
Let's look at the first method first.
We will need (for convenience, the calculation is given for 1 kg of mushrooms):
- saffron milk caps – 1 kg
- salt - 2 tablespoons (50 g)
- garlic -3-4 cloves (optional)
- dill - optional
- peppercorns - 15 peas
- cloves - 4 pieces
- horseradish leaf
Preparation:
1. First, we sort and wash the mushrooms. We clean them of forest debris, cut off the darkened section of the stem, and remove the remaining soil from it. We remove wormy mushrooms. Very often, only the stem is wormy, so the cap can be kept and the stem cut off.
If it’s a pity to throw away such mushrooms, then put them in cold salted water for 5-7 minutes. All existing worms will come out of the mushroom. But it is best to discard such mushrooms already at the harvesting stage.
2. Place the mushrooms on a towel to drain all the water.
3. You can salt the mushrooms directly into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.
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The second method is more preferable, because the mushrooms will give juice and settle during the pickling process. And you can put as many of them in jars as you can fit. After all, if you store them in the refrigerator, then the space there in the fall is always worth its weight in gold.
4. Consider the method of salting in a saucepan. Place half a horseradish leaf on the bottom. Horseradish prevents mold from growing, so I always add it to all my pickles. All other greens can be used as desired. I always add dill. But many people don’t do this because they want to preserve the natural taste of mushrooms. Personally, the light aroma of dill doesn’t bother me at all, and I even like it.
For the same reason, some people add, and others refuse to put, currant leaves, oak leaves (this is always good), but as a rule, I add salt directly into an oak tub, and there is no need for me to put leaves.
Garlic is also a similarly controversial topic. I add a little of it for spice and piquancy. But some people think that garlic is useless when pickling mushrooms.
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And recently I began to add a sprig of heather and a spruce twig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we once talked on occasion. She said the twigs preserve the forest flavor of the mushrooms and prevent mold from growing.
In general, what to add is a matter of taste! And as they say, there is no arguing about tastes. The main thing is mushrooms and salt! And everything else, as you like. I only add what I wrote in the ingredients list. You can try the same thing. And if you already have your own experience, then add, or vice versa, remove something from what is proposed.
5. Divide the spices and garlic into approximately 3 parts. One piece on the bottom, one in the middle, and one on top.
6. And so the bottom is laid out, and we begin to put mushrooms in the pan. Here, too, there is no consensus; some place them with their caps down, others up. I think this question is not fundamental. Whatever you think is right is right!
Every two or three layers should be sprinkled with salt. Approximately divide the salt into the required number of parts and lightly add layers of salt. Then, when the mushrooms give juice, the whole brine will taste the same and all the mushrooms will be salted evenly.
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It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But I admit honestly, I never measure salt with spoons or glasses, I sprinkle it “by eye.” But this can already be done when you have experience. To begin with, if you have never salted mushrooms, follow the proportions.
7. Place a few more dill sprigs, a little garlic, black peppercorns and clove buds in the middle of the layers.
8. Continue laying out layers of saffron milk caps and sprinkle them with salt.
9. Place dill, horseradish and remaining spices and garlic on top.
10. Place gauze on top in two or three layers so that it completely covers all the mushrooms. Place a plate on the gauze and a pressure in the form of a cobblestone or a jar of water.
After some time, the saffron milk caps will give juice, which will mix with salt, and pickling will occur. You will need to keep the mushrooms in this position for two weeks in a cool place. Every two to three days you will need to rinse the gauze in hot water, or better yet, change it for a new one.
11. After two weeks, you can transfer the mushrooms into jars along with the brine and store them in the refrigerator.
And if there is an underground or pit, then you don’t have to transfer it, but store the mushrooms directly in a saucepan or barrel. You can eat in two weeks. That is, the total salting time is one month.
Dry method of pickling saffron milk caps
This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are boron mushrooms. As I already said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, the basket contains needles and leaves that fall from the trees. It is from them that we clean mushrooms.
Also make sure that there is no soil left on the leg.
The ingredients are the same as in the previous recipe. Basically, just like the cooking process itself.
With this method of salting, it is recommended to lay the mushrooms with their caps facing up and salt each layer.
The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink greatly. And if you went and picked up more saffron milk caps, then you can salt them and put them directly into the same container.
Be sure to cover the top layer with gauze, which also needs to be changed every three days. And oppression is also necessary. Without it, the mushrooms will not produce juice and the pickling process will not occur.
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It should be noted that in both the first and second cases, the saffron milk caps will change their color and become green-brown. My dad called these mushrooms “frogs.” Many people are confused by this circumstance and prefer to pickle saffron milk caps using heat treatment.
Saffron milk caps for the winter - hot cooking recipe
This is the method we use to salt mushrooms in our family. Just because saffron milk caps retain their beautiful color. And despite the fact that according to the first method, saffron milk caps retain all their beneficial properties, since they do not undergo heat treatment, we still choose this method!
That’s why I salt saffron milk caps with minimal heat treatment. My mother also pickles mushrooms. And she, in turn, was taught how to salt like this by one grandmother, whom my mother met quite by accident, on a train. And now, we have been salting saffron milk caps this way for many years. Many thanks to my grandmother, whose name we unfortunately do not know.
We will need:
- saffron milk caps – 5 kg
- salt - 250 gr
- garlic - 3-4 cloves
- cloves - 7-8 pcs.
- black peppercorns - 15 pcs
- red hot pepper - optional
- dill
- horseradish leaf
And as I said above, recently I began to add a couple of sprigs of heather and young spruce. But this is optional.
Preparation:
1. Sort and wash the mushrooms, clear them of forest debris, cut off any remaining soil from the stems. You also need to select wormy mushrooms; it is better not to use them.
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I try to collect saffron milk caps in the forest and immediately clean them of dirt and throw away the wormy ones. And at home I pour them into a bucket, about halfway, and fill them with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect 4 large baskets of mushrooms, and they all need to be processed as quickly as possible.
2. Since I do everything “by eye,” I will tell you in this category. I place about a five-liter bucket of washed saffron milk caps in a basin. I boil water in a five-liter saucepan. And pour boiling water over the mushrooms in a basin. The mushrooms begin to crackle slightly.
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Carefully, so as not to damage them, I mix them with a slotted spoon, no more than 1-2 minutes. During this time, the cracking stops, which means the mushrooms are ready.
At this stage, the mushrooms can be boiled. To do this, you need to boil water and place mushrooms in it. Cook for 5 minutes, while removing the foam. However, saffron milk caps don’t produce much foam, so there’s not much to shoot!
But I reduce the processing time by two or three times, and therefore I only scald the mushrooms. This is a proven method, don’t be afraid that too little time is spent on scalding. You can even eat saffron milk caps raw, just season them with salt.
3. And so after 1-2 minutes, carefully drain the water, which has acquired a red color. And then we put the mushrooms in a colander. Also be careful not to damage the appearance. From a bucket of raw saffron milk caps you get two full scalded colanders.
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4. Let the water drain. And pour them back into the basin. Let them lie down for a while and cool down, so that your hand can bear it when you touch them. Then add salt. I sprinkle 1.5 to 2 handfuls of salt on this amount. If the mushrooms are small, then you need two handfuls of salt, if the chopped mushrooms are large, then one and a half.
Add 5-6 black peppercorns, 2 cloves, a small piece of red hot pepper.
Gently mix the contents with your hands so as not to mash the mushrooms with a spoon. And we taste the saffron milk cap. Not only can you eat it, but it’s also delicious! It should be salty enough to taste, but not too salty. In general, you should like the taste so much that you want to try another mushroom, and then another...
This means that you salted everything correctly!
5. While the mushrooms are salting, we prepare the dishes in which we will prepare them for the winter. I have a 20-liter oak barrel. The mushrooms you get in this way are simply delicious!
But, it is clear that not everyone has such luxury.
Therefore, you can put the salt directly into jars if you store the mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. The ideal storage temperature is from 0 to 7 degrees.
6. Place a leaf of horseradish on the bottom of the prepared container. A sprig of heather and a spruce branch, if available. If not, then don’t, I’ve been salting saffron milk caps without them for many years, and everything was just fine!
Place sprigs of dill on top of them.
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7. Place the mushrooms as they sit. Hats up or down doesn't matter.
8. Now let's move on to the next batch. Everything is in the same order. Until we completely fill the entire container, be it jars, or a pan, or a barrel.
9. If the container is large, then add dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.
10. Be sure to place a leaf of horseradish and dill on top. And I also lay out a spruce branch and heather.
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11. Be sure to cover the top layer with gauze and lightly press the contents. All mushrooms should be covered with a delicious-smelling reddish brine. If for some reason there was not enough brine and juice, then add a little from the pan in which the colander stood and where the water was drained. Maybe you just need to add a couple of glasses. Or maybe there will be enough juice anyway.
If you put heather on top, then press it down, covering the contents with a flat plate, otherwise you can seriously prick yourself. It is generally better to leave the plate so that suitable pressure can be placed on it.
If you salt the saffron milk caps not in a jar, then there must be pressure so that the mushrooms are completely in the brine. The brine should maintain a reddish color throughout. If it turns gray, it means the air temperature is too high, and the process of mold formation has begun in it.
Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms and pour boiling water over them. Such mushrooms are suitable for food.
But you must admit, it’s better when everything is done correctly, we store it correctly, and our mushrooms, on which we worked so hard, will be inaccessible to any mold.
Try to have such pressure that you can close the pan with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then simply cover it with a plastic lid.
But if we store it in a basement or pit, then a lid is simply necessary and mandatory.
12. We immediately lower the mushrooms into the hole and do not touch them for a month and a half. So that they are thoroughly salted and become delicious.
13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season them with finely chopped onions and vegetable oil, or eat them with sour cream. And there are no mushrooms tastier and more aromatic than saffron milk caps. Take my word for it!
A quick and easy way to pickle saffron milk caps
As you know, saffron milk caps grow in several layers, starting from mid-July and ending in September, and sometimes even the beginning of October. There is such a late layer when you go after them, and the ground has already been covered with light frost since early morning.
It is these mushrooms that are good to pickle for the winter. It has already become cold in the pit, and the temperature for storing them is set to just comfortable.
But what to do when you collect saffron milk caps in July? That's right, pickle it in a jar and store it in the refrigerator. Or make a quick pickle and eat it right away, on the same day. How to do it?
And it couldn’t be easier to do it! Take the amount of saffron milk caps required for pickling. We wash them and clear them of forest debris. Then put it in a saucepan, add the spices and herbs that you like and add thick, thick salt.
Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave it for 2 hours. You don’t need more time, otherwise the mushrooms will over-salt and become very salty.
After the allotted time, wash the mushrooms in cold running water. Place in a colander and allow all the water to drain.
Now you can season the saffron milk caps with oil and sprinkle with fresh chopped onions. That's it, a wonderful tasty snack is ready! You can eat it with pleasure, serving it with boiled potatoes and enjoying the wonderful taste and forest aroma!
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I will not now specifically dwell on the beneficial properties of saffron milk caps. Entire articles have been written about this. I'll just say that
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?
People start collecting and salting saffron milk caps already in mid-summer. Nature gives us a harvest of saffron milk caps until the first cold of October. To find it, just go out into a spruce or pine forest. These mushrooms grow in groups, so it will not be difficult for you to pick a whole bucket of saffron milk caps in just an hour.In order not to confuse the saffron milk cap with the less tasty, but also incredibly beautiful volnushka, you need to pay attention to the place of the cut. The pulp should be bright orange and a reddish and slightly sweet juice will be released from it.
If you want to preserve all the taste of saffron milk caps, salt the saffron milk caps in wooden tubs. If this is not possible, use ordinary glass jars. It is advisable to process the harvested crop on the same day. Carefully sort and wash the mushrooms, removing any remaining soil and forest debris. Sort the saffron milk caps by size if you have collected a lot.
It is imperative to process mushrooms, no matter what pickling recipe you use. Regardless of the chosen salting method, the workpiece should be stored at a temperature of 5-6 degrees in a place protected from sunlight.
Cold pickling of saffron milk caps
- Type of dish: winter preparation.
- Weight of the finished dish: 1 kg.
- 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?
- Type of dish: winter preparation.
- Subtype of dish: mushroom preparation.
- Number of servings out: 10.
- Weight of the finished dish: 1 kg.
- Cooking time: 3 hours.
- National cuisine to which the dish belongs: Russian.
- 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 – 5 cloves.
Cooking method
Salting saffron milk caps using this method is quite simple. Any size mushroom will do. Large saffron milk caps must be cut into pieces, filled with water and boiled for 3-5 minutes. Then put everything in a colander and cool. Place layers of saffron milk caps in a clean container, sprinkling each with salt and spices. Cover the top with a napkin and put pressure on it. The container is stored cool for a month, after which its contents are placed in jars.How to pickle saffron milk caps for the winter in jars: a simple recipe
- Type of dish: winter preparation
- Subtype of dish: mushroom preparation.
- Number of servings out: 10.
- Weight of the finished dish: 1 kg.
- Cooking time: 1.5 hours.
- National cuisine to which the dish belongs: Russian.
- Energy value of the dish:
- Calorie content: 22.5 kcal.
- Fat: 0.8g.
- Carbohydrates: 0.1 g.
- Proteins: 1.9 g.
- Portion – 100 g.
Ingredients
- Saffron milk caps – 1 kg.
- Water – 4 liters.
- Salt – 50 g.
- Pepper – 1 g.
- Garlic – 2 cloves.
- Bay leaf – 3 pcs.
Cooking method
To pickle saffron milk caps using this method, place them in a colander and scald with boiling water. Then pour cold water over the mushrooms, then place them in a saucepan in layers, sprinkling with salt and spices. Leave the container with pressure in a cool place for 2 weeks. After pickling, you can enjoy this wonderful snack immediately or store it in jars for the winter.How to salt raw saffron milk caps (without boiling)
- Type of dish: appetizer.
- Number of servings out: 10.
- Weight of the finished dish: 1 kg.
- Cooking time: 40 minutes.
- National cuisine to which the dish belongs: Russian.
- Energy value of the dish:
- Calorie content: 22.5 kcal.
- Fat: 0.8g.
- Carbohydrates: 0.1 g.
- Proteins: 1.9 g.
- Portion – 100 g.
Ingredients
- Saffron milk caps – 1 kg.
- Salt – 50 g.
- Garlic – 4 cloves.
Cooking method
Some housewives believe that it is impossible to boil saffron milk caps. Therefore, only methods of pickling mushrooms are used where treatment with boiling water is excluded. Let's talk about one of them. To pickle saffron milk caps, first prepare enamel dishes. Pour salt onto its bottom and lay the first layer of saffron milk caps. Season with salt and pepper again and add a few pieces of garlic. Then lay another layer of saffron milk caps and process it as well. When the container is full, cover the pickle with gauze, place a plate on it and weigh it down with something heavy. You can eat the treat immediately after the juice appears in it.Dry salting of saffron milk caps for the winter
- Type of dish: winter preparation
- Subtype of dish: mushroom preparation.
- Number of servings out: 50.
- Weight of the finished dish: 5 kg.
- Cooking time: 2.5 hours.
- National cuisine to which the dish belongs: Russian.
- Energy value of the dish:
- Calorie content: 22.5 kcal.
- Fat: 0.8g.
- Carbohydrates: 0.1 g.
- Proteins: 1.9 g.
- Cholesterol;
- Portion – 100 g.
Ingredients
- Saffron milk caps – 5 kg.
- Salt – 250 g.
Cooking method
The basic rule for pickling saffron milk caps using this method is that mushrooms cannot be washed before cooking. Therefore, they must be collected clean. Remove twigs and leaves of grass. Hats and legs need to be cleaned as thoroughly as possible. Large mushrooms can be cut into pieces. Then salt the saffron milk caps in the usual way: lay them in layers and sprinkle with salt. Press down the workpiece with a pan lid or other device with a large plane. You need to put some weight on it, for example, a jar of water. After half a month, the pickling will be ready. The contents of the container are placed in sterile jars and sealed. In winter, this preparation is served as a separate dish or used as an ingredient for hot dishes or salads.How to cook salted saffron milk caps with cloves: video recipe
- Type of dish: appetizer.
- Subtype of dish: mushroom appetizer.
- Number of servings out: 10.
- Weight of the finished dish: 1 kg.
- Cooking time: 1 hour.
- National cuisine to which the dish belongs: Russian.
- Energy value of the dish:
- Calorie content: 22.5 kcal.
- Fat: 0.8g.
- Carbohydrates: 0.1 g.
- Proteins: 1.9 g.
- Cholesterol;
- Portion – 100 g.
Ingredients
- Mushrooms – 1 kg.
- Bay leaf – 15 pcs.
- Salt – 50-70 g.
- Cloves – 30 g.
Cooking method
This recipe for pickling saffron milk caps uses fairly large mushrooms. They are placed on the bottom of the pan, a bay leaf, a few cloves and salt are added. This will create about 15 layers. Finally, cover the pan with a plate and press down with a jar of water. After two days, the fresh appetizer can already be served. The entire process of its preparation is shown in the video:
Ryzhiki are popular mushrooms that chefs value for their taste and versatility in cooking. They are fried, stewed, pickled and salted. Today we’ll talk about ways to pickle a healthy product for the winter.
The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish tint on the cap. The lamellar cap in mature specimens can reach 15 cm in diameter, and the stem can be up to 9 cm in height. The shape of the cap is round, with slightly bent edges and a depressed center. The skin is sticky and smooth to the touch.
The pulp contains milky juice, which when cut gives a greenish-blue color to the mushroom plates. The most popular are saffron milk caps that grow in coniferous forests. To the rich mushroom taste, the milky juice adds a unique pungency, with some sourness. 
In the classic recipe, without the use of spices, a subtle scent of pine is added to the aroma of the product.
Experienced mushroom pickers advise picking mushrooms yourself rather than buying them in a store. Firstly, the product may turn out to be old and wormy, and secondly, it was collected in a contaminated area.
Mushrooms have the ability to absorb everything that is in the atmosphere, including car exhaust gases. Therefore, they need to be collected away from industrial areas and highways.
Pine mushrooms have a more brown tint in the color of the cap, while spruce mushrooms can be greenish.
In order not to make a mistake in your choice, you need to know that the cap of the mushroom is lamellar; when cut, a milky orange juice appears, with a characteristic smell of resin. It is better to collect small specimens. 
Of all the abundance of mushrooms, these mushrooms are considered the easiest to digest, despite their calorie content. First of all, it is a source of protein that can replace meat if for some reason it cannot be consumed (fasting, moral and ethical beliefs).
Saffron milk caps are also rich in fiber, vitamins and minerals, and amino acids. Even after salting, they retain a bittersweet aroma and a peculiar pungent taste.
Did you know? From the surviving chronicles about the Vikings, it is known that the bravest berserker warriors drank a decoction of hallucinogenic mushrooms before battle. In a trance, they heard the voice of the god Odin, did not feel pain from injuries and did not experience fear.
Step-by-step recipe with photos
The hot method is preferred by many housewives, as it allows the use of large and mature mushrooms. Heat treatment takes longer, but does not require such careful selection as the cold method.
Kitchen tools
For preparation you will need the following items:
- pan - 2 pcs.;
- colander;
- plate;
- 3 liter jar.
For pickling, it is advisable to choose small mushrooms, but if you have large ones, you can cut them into several pieces. So, you will need the following ingredients:
- mushrooms - 5 kg;
- salt - 250 g;
- allspice (peas) - 15 pcs.;
- black pepper (peas) – 15 pcs.;
- - 15 pcs.
Preparing mushrooms
Preparing raw materials for salting involves cleaning off adhering debris; it is also necessary to remove specimens damaged by worms. To clean and cut mushrooms, you need a sharp knife; this will cut smoothly and not crumble the fragile mushroom body.
By cutting the lowest hard part of the leg, you can see if the camelina is eaten away by worms. After dry cleaning, the raw materials are soaked in water for half an hour, this is necessary in order to wash out the grains of sand from the cap plates. Then large caps and legs are cut into two or more parts, small bodies are left whole. Then rinse again with cold water.
Did you know?Lovers of salted saffron milk caps were Peter I, Tchaikovsky, Chaliapin, and Belinsky.
After the specified time, the product is salted and ready for use.
Video: how to pickle saffron milk caps for the winter
An unusual old recipe: how to pickle saffron milk caps in a bottle
In France, saffron milk caps salted in bottles were more valuable than champagne wines. The cost of the product was determined by the size of the mushrooms: small ones, no larger than 2 cm in diameter, looked much more attractive than those that had grown to the size of burdocks. In addition, young mushrooms are cleaner and juicier than older specimens.
Ancient recipes describing pickling in bottles have been preserved in the literature. Here is one of them:
Ingredients:
- mushrooms - up to 300 g per container;
- salt - up to 40 g.
Preparation:
- We select the raw materials of the required size, thoroughly clean them, and wash them to remove small grains of sand.
- For convenience, pour salt into a plate with a flat bottom, dip each mushroom in it and push it down the neck of the bottle.
- We send the remaining salt there too.
How to cold pickle mushrooms
Before the process itself, the raw materials are thoroughly cleaned of dirt and leaves.
For the dry method, the absence of moisture is important, so clean the mushrooms with a damp sponge and an old toothbrush. If you do wash them, dry them thoroughly before salting. Further sequence of actions:
- For dry salting, use any container except metal.
- The purified raw materials are cut into pieces (if necessary) and placed in layers with salt, caps up, so that each specimen is well covered with it.
- You don’t need to add spices here, using only salt - 40 g per 1 kg of raw materials.
- Next, the surface of the salted raw material is covered with gauze and placed under pressure in a cool place.
Important! Please note that saffron milk caps grow mainly on sandy or sandy loam soils, so there may be small grains of sand in the cap plates.
Stages of wet salting:
- The mushrooms, peeled and washed in several waters, are soaked in salted water for an hour.
- Then they are also layered with salt, caps down.
- Cover with gauze or any thick cloth and place under pressure in a cool place.
- From time to time the condition of the product is checked; at the slightest sign of mold on the surface, the fabric is changed and the pressure is washed.
The wet method requires a longer preparation period - you can put it in jars after 30-40 days. A small supply can be stored in the refrigerator, in a mode from 0 to +6 ° C, a cellar is also suitable. For long-term storage (both hot and cold salting can remain fresh for up to two years), the product is rolled into sterile jars with the same lids.
Many housewives, in order to extend the shelf life without preserving them under a lid, double the amount of salt during cooking. 
Mushrooms should be stored in a dark room where there are no conditions for the development of mold, at a temperature not exceeding +10 ° C. From time to time you need to pay attention to the color of the brine: a fresh product is brown, if the liquid is black, the product becomes dangerous and should not be eaten.
What are the benefits of saffron milk caps?
Mushrooms are not only tasty, but also healthy due to their composition. The product is used in combination with medications to treat many diseases.
- vitamins: beta-carotene, B1, B2, C, PP, niacin;
- minerals: potassium, calcium, magnesium, phosphorus, iron;
- lactarioviolin (antibiotic);
- proteins - 2.9 g;
- fats - 0.8 g;
- carbohydrates - 1 g;
- fiber - 2.2 g.
The calorie content of salted saffron milk caps is 23 kcal per 100 g of product. 
Today, the shelves of shopping centers are sagging with a variety of canned and fresh fruits and vegetables, but it is still nice to use your own supplies, collected and prepared in the summer for the winter, in order to decorate the table for family members, or to display in a festive setting as a delicacy prepared with your own hands. Mushrooms are one of the delicacies that, when served correctly, often become the main dish on the home table. There are many recipes for preparing mushrooms, one of them: how to freeze saffron milk caps for the winter, and at the same time preserve all the flavor components.
Considering all types of mushroom picking for the winter, we can note some nuances characteristic of each of them.
Salted saffron milk caps are a very tasty and healthy food, but they are more of an additive to the main dish, plus when salted, some beneficial properties are lost.
The drying option is more suitable for preparing mushrooms in soups, or after boiling as a seasoning for other dishes, but at the same time, the previous form of saffron milk caps is not pleasing to the eye, and the taste qualities largely lose their properties.
If you freeze mushrooms correctly, saffron milk caps will not lose their taste or shape, and most importantly, they can be included in the preparation of main dishes. You don’t even need to invent anything special: cooked potatoes with mushrooms that have not lost their taste, color, or shape can turn an ordinary dinner into sophistication, an occasion for gathering friends and family. Such evenings become especially intimate and memorable.
Can all mushrooms be frozen?
Almost any mushroom can be frozen and in the future in the winter it will be a first-class food component, but if you think about the preparation rationally (the space in the freezer is not unlimited), only some of the mushrooms are more appropriate for this method. One of the most suitable in this sense is saffron milk caps, a mushroom quite well known and popular among mushroom pickers.
Freezing for the winter is not a difficult task, but it is responsible: you need to not only collect, prepare, but also arrange the saffron milk caps in such a way that they do not damage their appearance after defrosting; again, every housewife strives to use every free centimeter in the chamber.
Basics of preparing for freezing
Not every housewife uses the opportunity to prepare mushrooms for the winter by freezing, so when trying this storage technique for the first time, they often make simple mistakes, for example: after picking, they simply put them in plastic bags and place them in the freezer. It’s even worse if they try to freeze several types in one package at the same time, and they end up with damaged or stale mushrooms. Mushrooms should not be easy to sort by type: saffron milk caps should be collected in one day, cleaned, sorted (excluding wormy, damaged, and flaccid ones).
When sorting out mushrooms for the winter, you don’t need to be greedy: in this sense, the rule is: less is better, but better, which comes in handy. Only the freshest, strongest, and youngest saffron milk caps are selected. A batch ready for storage for the winter is collected from a one-day harvest in order to eliminate lethargy, while the mushrooms are cleaned of debris from their usual habitat: pine needles, sand, earth, leaves.
Heavily soiled ones are washed and cleaned with a soft foam sponge (a new dishwashing sponge is ideal for this case), choosing one at a time, rinsing quickly and carefully under running water so that the mushrooms do not have time to become saturated with excess moisture.
An ordinary clean kitchen towel is used to easily dry the mushrooms from excess moisture. Peeled and dried mushrooms are ready to be stored in the freezer for the winter.
Freezing, little housewife tricks
The recipe for freezing mushrooms for the winter, the process is basically the same in technology, but each housewife has some, albeit small, but her own secrets of the harvesting rules.
Pre-prepared mushrooms are placed on a tray in such a way as to prevent contact with others, and then placed in a chamber. It is best to use the maximum sub-zero freezer temperature. Some refrigerators are equipped with the “Maximum Freezing” function; this type of freezing involves lowering the temperature inside the chamber to -24 degrees Celsius; it can be used in this case without fear.
After about 10 - 12 hours, they are interested in the quality of freezing. The effect is checked by tapping the mushroom on the mushroom; if the sound from the touch resembles the sound of pebbles, then the product can be placed either in a container or other container suitable for storage. For convenience, you can mark the date of preparation with a marker or using a tag.
Even when frozen, mushrooms should be used up within six months; this storage period at -18 degrees Celsius is considered the most optimal in terms of time.
Additional useful information
After the best and most worthy of the mushrooms have been selected and designated for storage, the remainder can also be used in the form of reserves.
This part of the mushrooms is examined more carefully, damaged areas are cut out and thrown away. Residues suitable for storage are cleared of debris, rinsed, dried and frozen according to the same principle. Such supplies, despite their peculiar appearance, can be placed more tightly in a bag or container. In winter, such products make excellent mushroom soups, salads, and stir-fries. One technical nuance: chopped mushroom freezes faster than a whole one, exactly half, so a batch packed for lunch can be packed for storage in the evening. You can freeze not only raw saffron milk caps, but also boiled and stewed ones; you just need to add a little vegetable oil, preferably refined.
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