Fans of “quiet hunting” are always happy to see saffron milk caps in their baskets. These, at first glance, unsightly mushrooms differ not only pleasant taste, but stand out significantly in their usefulness and a huge number vitamins and minerals among other mushroom brethren. You can also eat saffron milk caps raw, boiled, fried, salted and pickled for the winter! In general, not mushrooms, but universal product For culinary experiments. From our article today you will learn how to cook delicious saffron milk caps for the winter, which will delight you and your guests with their amazing taste.
Recipe for preparing salted saffron milk caps for the winter using the hot method
The hot method means marinating mushrooms in hot brine. Heat treatment greatly speeds up the process of preparing saffron milk caps and allows you to store them for a long time, for example, in jars for the winter. Our first recipe for preparing saffron milk caps for the winter in a hot way is quite simple to follow, and the ingredients for the brine are readily available.
Ingredients for hot cooking of saffron milk caps for the winter
- saffron milk caps - 2 kg
- bay leaf - 3-4 pcs.
- cloves - 5-6 pcs.
- small onion - 2 pcs.
- vegetable oil - 3 tbsp. l.
- fresh dill - 30 gr.
- allspice
- vinegar
Step-by-step instructions for a recipe for hot pickling of saffron milk caps for the winter
- Pour clean mushrooms cold water and put it on the fire until it boils. Then carefully drain hot water and pour cold water again, add onion, peppercorns and salt.
On a note! The first boiling water is drained in order to get rid of the very intense smell of mushrooms. Therefore, if sharp mushroom aroma It doesn’t bother you, you can immediately cook the mushrooms with spices.
- Bring to a boil again and reduce the heat as soon as abundant foam appears. Be sure to remove the foam with a spoon. Add dill and remaining spices. Cook over medium heat for about 20–25 minutes.
- In the meantime, let's prepare the jars. Glass containers must be thoroughly washed and doused with boiling water. Place a couple of peppercorns on the bottom of each jar, pour in a spoonful of oil and a little vinegar.
- Using a slotted spoon, pack the mushrooms into jars and then fill them with hot brine.
Important! The brine must cover the mushrooms completely. Otherwise, the workpiece may deteriorate during storage.
- While still hot, turn the jars upside down and let them cool in this state. Then we store the preparations in the basement or refrigerator.
Salted saffron milk caps for the winter: recipe for dry preparation
Experienced mushroom pickers know that saffron milk caps can be prepared for the winter in different ways: dried, pickled, pickled. But one of the most simple options is a dry cooking recipe. Firstly, it is very simple and quick option. And secondly, saffron milk caps for the winter, the recipe for preparing them using the dry method is waiting for you below, turn out to be very tender, with rich taste and aroma.
Ingredients for preparing salted saffron milk caps for the winter using the dry method
- saffron milk caps – 2 kg
- salt – 100 gr.
- Dill seeds
Instructions for the recipe for preparing salted saffron milk caps using the dry method
- Wash the mushrooms under running water warm water and drain in a colander.
- We will pickle the mushrooms in a large container: a bucket, bowl or tub. Place it on the bottom of the container mushroom layer caps down. Sprinkle with dill seeds and salt.
- Layer out all the mushrooms layer by layer. Cover the top with a lid or a large plate and put pressure on it.
On a note! The role of oppression can be a bottle of water, a heavy can, or a cobblestone. The main thing is that after a couple of hours the mushrooms give juice.
- Leave under pressure for a couple of days at room temperature. Be sure to make sure that the juice covers the mushrooms. After about 3-4 days, a characteristic sour smell will appear, signaling that the workpiece is ready.
- We take out the mushrooms and place them in clean, sterilized jars and fill them with marinade. Cover with lids and store in a cool place.
Important! The brine must completely cover the mushrooms in the jar. Otherwise they will become moldy.
Recipe for winter cold-salted saffron milk caps
Saffron milk caps are one of those mushrooms that do not require long soaking before cooking, including in winter recipes. But if your mushroom “catch” is varied and there are other varieties in it, then you can use cold pickling with preliminary soaking. Recipe for saffron milk caps for the winter cold pickling It’s also good because you can add a new batch of mushrooms during the pickling process. On average, salting takes from 1 to 1.5 months.
Ingredients for the recipe for cold pickling of saffron milk caps
- saffron milk caps
- honey mushrooms
- russula
- currant leaves
- horseradish leaves
- Bay leaf
Important! Take the amount of salt at the rate of 50 g. for 1 kg of mushrooms. Add additional spices and herbs to suit your taste.
Step-by-step instructions for preparing saffron milk caps for the winter (cold pickling)
- First of all, the mushrooms should be washed several times, removing all sand, dust and insects. Then the mushrooms need to be filled with cold clean water and leave for 2-3 days.
- Select a container for pickling. For example, a wooden barrel or can works well. Place the soaked mushrooms in layers at the bottom of the container. Salt each layer and alternate with herbs and spices.
- We put pressure on top. The mushrooms will immediately produce a lot of liquid, which will become a brine for them. Leave for marinating. Ready mushrooms will give a characteristic sourish smell and completely sink to the bottom.
Frozen saffron milk caps for the winter, preparation recipe
Mushrooms can also be stored frozen for a long time. Frozen saffron milk caps for the winter, the recipe for which you will find below, are well suited for cooking. mushroom soup or side dish. The freezing recipe itself is simple, and the taste of such frozen mushrooms remains rich and bright.
Step 1: prepare the saffron milk caps.
Place the saffron milk caps in small portions on cutting board and using a knife, remove the coarsened legs and caps. Then place the mushrooms in a deep bowl and rinse thoroughly under running water.
Now pour regular cold water into a medium saucepan and put it on high heat. To make the liquid boil faster, cover the container with a lid. Immediately after this we pour out here more salt, mix everything thoroughly and reduce the heat. Attention: the water should be well salted. Immediately after this, carefully place the saffron milk caps into the pan and cook them for 10–15 minutes. This way the component will remain the same red color. After the allotted time has passed, turn off the burner and pour the contents into the sink through a sieve. We rinse the saffron milk caps under running water and leave them aside, while we prepare the solution.
Step 2: prepare the jars.
Pour plain cold water into a small saucepan and place on high heat. In the meantime, thoroughly rinse the jars with lids under running water using a kitchen sponge with a special detergent for dishes. When the contents in the container boil, we begin to sterilize the container. To do this, first of all, turn down the heat. Then carefully lay out the jars with lids one by one and sterilize them for 10–15 minutes. Attention: if there is not enough space in the pan for this, then it is better to prepare containers one at a time. Also, the water should completely cover the jars, so we calculate everything in advance. After the allotted time has passed, turn off the burner, and take out the containers with lids using oven mitts and place them neck down on a clean cloth towel. Important: Do this with extreme caution as the jars are very hot and may burst.
Step 3: prepare the brine.
Pour a liter of regular water into a clean medium saucepan. cold water, put on high heat and cover with a lid. When the liquid boils, add it 1 tablespoon salt, two types of peppercorns, bay leaves, dried cloves, pieces of cinnamon, and currant leaves. Mix everything thoroughly with a tablespoon until the first component is completely dissolved and reduce the heat to the maximum. Immediately after this we begin to prepare the saffron milk caps.
Step 4: prepare hot salted saffron milk caps.
IN hot pickle carefully place the saffron milk caps and cook for 10–15 minutes. Immediately after this, turn off the burner, and carefully place the mushrooms into sterilized jars using a tablespoon, fill them with the remaining brine and close the lids tightly.
Place the containers upside down, wrap them in a warm blanket and leave them somewhere in a secluded place until they cool completely. After the time has passed, we put the seaming for storage in the refrigerator or in the cellar.
Step 5: serve hot salted saffron milk caps.
In general, such mushrooms can be served with dining table immediately after preparation. They turn out not only very beautiful, but also tasty. Therefore, when the time comes, open the jar and, using a tablespoon, put the saffron milk caps into a bowl or salad bowl. We treat our friends and family to such amazing mushrooms along with fried potatoes and other cereals.
Enjoy your meal!
Mushrooms can also be rolled up using a can opener. Then for this you will need the usual iron caps with elastic 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.
Ryzhiki belong to the lamellar mushrooms and are ideal for pickling for the winter. Their name corresponds appearance: the plates under the caps are orange in color, the caps themselves are variegated. In this article we will look at how to pickle saffron milk caps for the winter at home.
The flesh of saffron milk caps is orange and has juice that is not bitter, so they are not soaked for a long time, unlike milk mushrooms. When pickling, it is not necessary to cook. Thick legs are hidden under the caps, which are just as good when salted as the caps, which cannot be said about other mushrooms.
Saffron milk caps grow in colonies in spruce forests. The harvest season begins in mid-summer and continues until autumn.
Classic recipe for pickling saffron milk caps
Description popular recipes I’ll start salting and marinating with the classics. Classic technology universal and simple, because it does not involve the use of water. Saffron milk caps are salted in own juice, preserving the original taste and aroma.
Ingredients:
- Saffron milk caps – 1 kg.
- Table salt – 40 g.
Preparation:
- Using a knife, clean the ingredients: make a new cut, tidy up the legs.
- Place the peeled saffron milk caps in a pickling bowl in layers, sprinkling with salt. Place a weight on top. After 10 days, the dish is ready for tasting.
- Distribute the salted mushrooms into prepared jars and add brine. If there is not enough liquid, add a little chilled boiled water.
- Roll up the jars with lids and sterilize for at least 30 minutes. Store canned food in a cool place.
Video recipe
I think you have never met more simple way pickling mushrooms. This recipe does not require the use of any spices, but if you want to diversify the taste, use your imagination or simply put your favorite spices in the container. It will work out good side dish to classic meat in French.
How to pickle saffron milk caps for the winter
Classic recipe good because it provides ample opportunities for experimentation, but not every housewife has enough time or courage to do this. Therefore, cold and hot methods of pickling saffron milk caps for the winter are more popular among people, which have stood the test of time and have become perfect over many years.
Hot way
Hot technology Preparing salted saffron milk caps is the most time-consuming, since it involves heat treatment. But it also has a huge advantage - any mushrooms are suitable for harvesting for the winter, regardless of size.
Ingredients:
- Saffron milk caps – 5 kg.
- Salt – 250 g.
- Garlic – 2 cloves.
- Cloves – 10 buds.
- Black pepper – 10 peas.
- Laurel – 10 leaves.
- Currant leaves – 50 g.
Preparation:
- Sort through the mushrooms, throw the wormy ones in the trash, and cut the large ones into pieces.
- Place a large container of water on the stove and heat it up. Place the prepared saffron milk caps into boiling liquid. It is important that they become fully immersed. After boiling again, simmer over low heat for a few minutes, then reduce the heat and keep on the stove for a few more minutes. Be sure to skim off the foam.
- Place the boiled saffron milk caps in a colander and cool until room temperature. Then fill the pickling bowl with mushrooms, placing the caps up. Between layers, make a cushion of salt, black pepper, bay leaves and currant leaves.
- Place a large plate on top, cover with gauze folded in three and press down with a weight. Place the container in a room where the temperature does not exceed 7 degrees. A basement, cellar or bottom shelf of the refrigerator will do.
- Periodically monitor the process and analyze the color of the brine. If the liquid is brown, everything is fine. Black color indicates deterioration of the product.
After a month and a half you can start tasting. If everything is done correctly, the mushrooms will not disappoint and will make good company fried potatoes or mashed potatoes. However, they are also good in quality separate dish with the addition of chopped onions and vegetable oil.
Cold way
Cold technology pickling is good and this is a fact, because it is better suited for preservation for the winter, since the product retains its vitamin composition and benefits, and is also stored for a long time. The absence of a step adds additional attractiveness to the cold method. heat treatment raw materials.
Ingredients:
- Saffron milk caps – 2 kg.
- Currant leaves – 40 g.
- Garlic – 4 cloves.
- Laurel – 20 leaves.
- Allspice– 30 peas.
- Salt – 100 g.
Preparation:
- After water procedures, place the peeled mushrooms on a towel. While the raw materials are drying, prepare a container for pickling. Glass jar, wooden barrel or enamel pan will do.
- Place spices at the bottom of the container and add salt. Place the saffron milk caps on top, legs down, sprinkle with salt. Repeat several layers until you run out of ingredients. Cover the container with gauze, apply pressure, and leave for 6 hours. After time, the contents of the container will settle. It's time to add a new portion of saffron milk caps.
- Keep the container in a room with a temperature no higher than 20 degrees. Change the gauze every three days. After two weeks, distribute the mushrooms into glass jars and store in the cold. The shelf life of such canned food is 2 years.
Video cooking
To properly salt or pickle saffron milk caps for the winter, it will take time and effort, but the result is worth it. The natural taste of mushrooms, complemented by the aroma of spices and herbs, will not leave you indifferent and will give you intense pleasure.
The benefits and harms of saffron milk caps
Saffron milk caps have always been valued for incredible taste, and in many national cuisines considered a delicacy. Doctors recognize them great benefit, because saffron milk caps are not inferior to vegetables and fruits in terms of vitamin composition, and in terms of the amount of protein they successfully compete even with meat. And the benefits don't end there.
- Camelinas contain antioxidants that strengthen the immune system and support the body in the fight against infections. High content calcium benefits people with arthritis.
- There is no cholesterol or fat in saffron milk caps, which is why they are recommended for diabetics. More to this mushroom product found application in dietary nutrition, and it is indispensable in the prevention of heart disease. Additionally, saffron milk caps have a positive effect on men's health.
- Scientists are closely studying the benefits of these mushrooms, which are due to the presence of selenium. The results of clinical studies in which malignant tumors were exposed to this mineral showed that it reduces the likelihood of prostate cancer by 50 percent. Scientists claim that eating 100 grams of saffron milk caps daily is equivalent to full-fledged chemotherapy.
If we talk about harm, saffron milk caps are not recommended for people with low acidity. The product is also contraindicated for pancreatitis and digestive problems, since it is poorly digested.
Greatest harm mushrooms cause harm to the body when they end up in a basket together with surprisingly similar inedible fellows. IN best case scenario it all ends with nausea, vomiting, convulsions or severe poisoning, and in the worst case, madness and death.
The positive or negative impact of saffron milk caps on the human body is individual in nature and is often determined by the amount of the delicacy eaten.
In the old days, for a kilogram of saffron milk caps they asked for an amount that was enough to buy several bottles of branded French perfume. Today, these mushrooms have become available and remain in demand in the home and restaurant food.
Salted saffron milk caps - amazing dish, pleasing excellent taste. But often the mushroom delicacy spoils and ends up in the trash. To prevent this from happening, listen to the following tips.
- Inexperienced mushroom pickers are interested in whether saffron milk caps are soaked before pickling. As I already said, this procedure is impractical. On the contrary, under the influence of water, the shape of the cap of the delicacy changes. To avoid this, clean the mushrooms with a toothbrush or wipe with a cloth.
- The storage of canned food deserves special attention. The cold-cooked delicacy is not friendly with high temperature. It is better to store such preservation in a cellar or pantry, where it is no more than 10 degrees. In such conditions salty dish will last up to two years.
- If we talk about the hot salting method, the product also reaches readiness in 1.5 months and heat treatment does not affect the cooking time. Many housewives like this recipe because the risk of mold is close to zero.
- If the brine has an unpleasant aftertaste, this is the first sign of souring. If such a problem occurs, remove the mushrooms from the pickling container, rinse with water, boil for 5 minutes and strain. Then place in clean jars and fill with new brine. Roll up the lids and refrigerate.
- If mold appears on the surface of the brine, rinse the fabric in heated water with added salt, remove the layer of moldy mushrooms, dust the healthy mushrooms mustard powder, place a clean cloth, a circle and a weight on top.
The incredible variety of conservation products that trade offers today is nothing short of delightful. But there is nothing better than something prepared with your own hands. And even more so when it comes to mushrooms. Saffron milk caps collected in the summer for the winter will be useful for any occasion. And not only in the cold, but also during fasting, when protein is so needed and such an emphasis in food is so pleasant. Exhibited on festive table participating in the preparation of all kinds of dishes, they become a key delicacy. And there are so many benefits from the cute red inhabitants of the forests in terms of vitamins, nutrients and elements... Therefore, as soon as the quiet hunting season begins, its fans use every minute, creating a sea of recipes for preparations. This includes cold and hot salting, pickling, freezing, and even caviar from saffron milk caps!
Join the discussion
Saffron milk caps for the winter - freezing, recipe step by step with photos
There is probably no point in talking about the main difference between mushrooms that have undergone this method of harvesting. Yes, salted and pickled ones are super tasty, healthy and appropriate for any meal. True, they are often given a more modest role - additives to the main dish. Plus, during processing they still lose some useful qualities. And when dried or frozen, saffron milk caps are tasty for the winter, and many useful material saved and become the main dish. By the way, unlike dried ones, frozen ones even look prettier. So, let's get to work!
Ingredients for freezing
- saffron milk caps - 0.5-1 kg.
Step-by-step instruction how to freeze saffron milk caps for the winter
Attention: we take only the freshest (one day of collection) and the strongest.
Attention: they should not absorb moisture!
Attention:
Don’t rush to throw rejected copies into the bin! After sorting them thoroughly, rinse them, dry them in the same way as whole ones, and freeze them in the same way. It’s okay that they will be “substandard” - you can make delicious soups, salads, stir-fries, etc. from them. Especially if the chopped forest products are placed boiled or stewed in vegetable oil (in containers or simply in plastic bags). Having tasted this deliciousness in winter, you will understand that this recipe for freezing saffron milk caps for the winter is unique!
How to pickle saffron milk caps for the winter - quick, cold and hot pickling, delicious recipes
There are two types of mushroom pickling for winter - cold and hot. But those who like to preserve royal mushroom, as our hero is also called, they also know a third method - pickling in a fast way. Each recipe is different special taste, which is achieved by adding different spices. But the preparation for the process is largely the same - sort through the mushrooms, rinse well and clean of all excess, and also select specimens of approximately the same size, then the salting will be better and the treat will be more tasty. Let's now get acquainted with the recipes for pickling saffron milk caps.
Cold salted saffron milk caps for the winter - recipe No. 1 (in a jar)
The main advantage of cold salting for the winter is the lack of heat treatment. This means that all their benefits and taste will be preserved. As for the amount of salt, it depends on where the mushroom preserves will be stored. And yes, this approach requires more time than with hot pickling. But it's worth it. So, let's add salt!
Ingredients for a recipe for winter pickles in a jar
- mushrooms - 1 kilogram
- ground black pepper - to taste
- garlic - 2-3 cloves
- black pepper - 15-20 peas
- bay leaf - 10 pcs.
- currants (or horseradish) - a few leaves
- salt - 50 grams
Step-by-step instructions for cold salting of saffron milk caps
Attention: if there is not enough brine, which should cover the entire mass, you need to add boiled water.
Cold salted mushrooms for the winter - recipe No. 2 (in a tub)
Ingredients for cold pickling recipe
- Saffron milk caps
- Juniper
- Leaves: horseradish, oak, cherry
- Dill
Step-by-step instructions for preparing saffron milk caps for winter
How many days to salt saffron milk caps? Much depends on their type (for example, spruce trees will be salted faster, since they are smaller than hogwood). Cold way salting will allow you to enjoy the preparation within 3-4-5 weeks.
Salted saffron milk caps for the winter - hot method recipe No. 1 (in jars)
Having stocked up mushrooms in a harvest year, caring housewives, as we see, use different ways preparations, including hot ones. This is so great - you can eat the preparation in 2-3 days! In addition, they will hardly change in appearance, that is, they will look appetizing. Well, they last longer. True, to enjoy them, you will have to work hard - get rid of the mucous coating by soaking them for 1-2 days. But the fact that finished product will slightly lose its usefulness, it doesn’t matter - we have other preparations!
Ingredients for the hot pickling recipe for the winter
- Mushrooms - 1 kilogram
- Salt - 50 grams
- Allspice and black pepper - 5 peas each
- Cinnamon - 5 sticks
- Laurel and currant leaf— 2-3 pcs.
- Cloves - 2 pcs.
Step-by-step instructions for a hot mushroom recipe for winter
Yes, I had to work hard. But, as soon as the jar with the preparation has cooled, it can be eaten. But let's not rush, because thanks to the recipe for hot pickling of saffron milk caps, they can be stored for a long time! And winter is ahead, and a jar of this yummy will be very useful to us.
Pickled mushrooms for the winter in jars - hot method recipe No. 2
For this recipe for hot pickling mushrooms, specimens of any size will be used.
Ingredients for hot pickling recipe
- Saffron milk caps - 1 kg
- Salt - 50 grams
- Garlic - 3-4 cloves
- Horseradish (root)
- Bay leaf
- currant leaf
- Dill (inflorescences)
Step-by-step instructions for hot salting
Attention: be sure to remove the foam!
Quick salted saffron milk caps for the winter - recipe with photos
Here you don’t even have to wait for winter - you can eat mushrooms salted this way in a couple of days! True, they do not last long. But it’s also easy to prepare!
Ingredients for quick recipe pickling
- Mushrooms
- Dill
- Peppercorns
- Bay leaf
Step-by-step instructions for quickly salting saffron milk caps
Hot pickled saffron milk caps for the winter - recipe without vinegar
This preparation is also called Vyatka-style pickling. It's not necessary for her large quantity spices and seasonings. For this recipe, take pine specimens - they are tastier and more aromatic than spruce ones.
Ingredients for hot marinating
- mushrooms,
- water (preferably spring water),
- salt to taste.
Step-by-step instructions for pickling saffron milk caps for winter
Caviar from saffron milk caps for the winter, recipe with photos
These mushrooms are unique because with their participation not only the first and second courses are prepared, but also an incomparable preservation. Here is one of best recipes camelina caviar for winter. Both on holidays and on weekdays, this appetizer will make any meal richer in both protein and taste. This beauty can be spread on bread, added to a side dish, or made into a side dish itself. In half an hour, you can either cook or preserve caviar from saffron milk caps daily.
Ingredients for the winter camelina caviar recipe
- mushrooms - 1 kg.
- onions - 3 pcs.
- salt.
Step-by-step instructions for the recipe for camelina caviar
Saffron milk caps for the winter - unique preparations! This delicacy has won the hearts of many gourmets with its specific taste and aroma, its ability to be absorbed by the body and its filling nature. useful vitamins A, B1, B2, C, PP, etc., amino acids, minerals, fiber, natural antibiotic lactarioviolin (destroyer of tuberculosis and bacteria). Regular use These representatives of forest fauna can improve metabolism by an order of magnitude, get rid of unpleasant symptoms caused by these disorders, and improve the condition of skin, hair and vision. Even if their calorie content is higher in salted form than that of meat, poultry, etc., this calorie content benefits from everything useful! Therefore, recipes for saffron milk caps for the winter - be it cold or hot pickling, freezing, pickling or caviar - are always tasty, healthy and satisfying!
Excellent for pickling. These mushrooms delight not only with their wonderful taste and real forest aroma, but also with a loud crunch. And what a wonderful and elegant color they have! It’s not for nothing that many mushroom pickers respect saffron milk caps so much.
Unfortunately, the simplicity of the pickling process is attracting more and more cooks, and old recipes for pickling saffron milk caps are gradually fading into the background, or even being completely forgotten... Therefore, today we will pay close attention to them. And the main ingredient will be wild mushrooms. How to pickle these mushrooms, how to store the preparations, what to serve with - we’ll figure it out in order.
Fast way
The saffron milk caps need to be washed, placed in a pan with their caps down, and generously sprinkled with salt. Layers can be repeated. It will appear after a while brown juice. From the moment it appears, we time it for an hour and a half, wash the mushrooms from salt, pour oil on them and serve.
Very important point- mushrooms salted in this way cannot be stored for a long time! Therefore, you should not cook everything at once. This method is good for those cases when you want to treat yourself to mushrooms right away. How to pickle saffron milk caps for the winter? There are many recipes.
Salting in a barrel
When it comes to talking about traditional Russian cuisine, pot-bellied people always come to mind. wooden barrels, filled to the brim with salted mushrooms...
This method is also suitable for cooking saffron milk caps. How to pickle mushrooms in barrels - cold or hot? It's a matter of taste here. Both options are very good.
The cold method of pickling saffron milk caps is especially notable for the fact that absolutely all the useful components are preserved in the mushrooms.
Before salting saffron milk caps for the winter using this method, wash the mushrooms thoroughly, let them dry and weigh them. The proportions of the products are as follows:
- 10 kg of mushrooms;
- 0.5 kg salt;
- 150 g currant leaves;
- 50 bay leaves;
- 50 g allspice black peppercorns;
- 2 heads of garlic.
Place a little salt, leaves and garlic on the bottom of the dish. Place a layer of mushrooms tightly on top, legs down. We alternate layers of saffron milk caps and salt with spices until the barrel is full. Cover the mushrooms with a clean napkin, place an inverted plate on top, on which we place not too heavy pressure. Mushrooms should be salted in a cool place, the temperature in which does not exceed 20 degrees. Salting time is 3-4 weeks. For pickling, it is recommended to use a wooden, clay or ceramic barrel, but in no case an iron or plastic one.
One can talk endlessly about how to pickle saffron milk caps using the hot method. There are a huge number of recipes, and each of them is good in its own way. We won’t argue, but rather prepare delicious salted mushrooms.
- 10 kg of mushrooms;
- 2 heads of garlic;
- 0.5 kg salt;
- several nets of dill;
- horseradish leaves;
- a handful of bay leaves;
- currant leaves;
- a tablespoon of black peppercorns.
Before hot salting the saffron milk caps, carefully sort them out and wash them. Cut mushrooms that are too large into pieces. Fill with water and place on the stove. When the saffron milk caps boil, foam will appear - it needs to be skimmed off and thrown away. Before salting, the mushrooms need to be boiled for ten minutes, then drained in a colander and allowed to drain. When the mushrooms have cooled, they are placed in layers in a large barrel, sprinkling the layers with salt, spices and seasonings. Oppression is installed on top.
All that remains is to put the barrel in a cold place for about a month. After this, the mushrooms can be served.
In banks
Not everyone has a barrel, and not every home has a suitable place. In a city apartment, you can use another method - roll mushrooms in glass jars and put it in the pantry. This method is no worse.
How to pickle saffron milk caps in jars? Yes, very simple! To prepare two kilograms of mushrooms you will need a bunch of dill, 5 cloves of garlic, a liter bottle refined oil, 2 tbsp. spoons of salt. We clean the mushrooms, scald them with boiling water, place them in sterilized jars, sprinkle them with salt. Place pressure on top of the mushrooms and leave in a cool place for a day. After a day, remove the oppression and pour boiled oil over the mushrooms. We roll it up and put it in the pantry.
Serving
Winter is the most best time to remember our wonderful saffron milk caps. How to salt these mushrooms for the winter, everyone decides based on their own taste. In the case of saffron milk caps, there are not only many recipes for preparing them, but also as many ways to serve them. These mushrooms are delicious on their own; you can simply pour them over them. vegetable oil or sprinkle with chopped onions. Or you can make a sauce from sour cream and herbs, mustard with dill, mayonnaise and garlic. Goes great with them soy sauce. Spicy taste saffron milk caps can be given using lemon juice or fruit vinegar.
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