The mushroom season has come with its various gifts. Only the luckiest lovers of “silent hunting” will need to know how to pickle saffron milk caps. Indeed, mushroom pickers greatly value this variety, considering it the king among others. After all, its pulp is edible even with minimal heat treatment; simply scald the product with boiling water.
And, of course, they can be pickled, salted, boiled, fried, or added to sauces. And what kind of soup they make - simply a delicious aroma with an unusually rich taste, an amazing dish!
Another advantage of saffron milk cap is the absence of similar inedible varieties, that is, only a layman in the matter of collection can confuse this mushroom with another. Although biologists distinguish several species (real, spruce, red, pine, Japanese, alpine), they are all very similar in both appearance and taste.
Mushrooms have long been loved by people. After all, their pulp contains a lot of nutrients, and the calorie content is almost equal to meat.
Therefore, vegetarians and fasting people easily replace plant foods with them and also become healthier! Well, who doesn’t love pickled honey mushrooms or their caviar? No less common are boletus and milk mushrooms, which are also preserved in marinade or salted.
There are specially grown species, for example, oyster mushrooms or champignons. But it’s much more interesting to walk through a fresh, pristine forest in search of a small cap of a hidden mushroom, and behind it another, and another... This is a whole art, which then results in an equally creative process of preparing various dishes and twists. So, if you are lucky enough to collect a sufficient amount of royal mushroom, learn how to salt it correctly!
Delicious pickled saffron milk caps for the winter
This is the most favorite snack for many. Therefore, if you have the opportunity, be sure to prepare it. Moreover, in winter such mushrooms will be valued no less than gold.
What you will need:
- Saffron milk caps – 1 kg.
- A couple of tablespoons of salt.
- 500 ml water.
- 2 bay leaves.
- 8 pieces of peppercorns.
- 6 carnations.
- A teaspoon of vinegar essence 70%.
- Dill – 20 g.
How to cook
Small mushrooms are ideal for marinating this recipe. Wash and clean them, it is better to cut large caps. Fill with salted water and leave for an hour.
After washing, put it in a saucepan, fill it with cold water and put it on the stove.
Bring to a boil, cook for just a couple of minutes. Afterwards, drain the water, wash the mushrooms and put them back into a clean pan.
In another pan, prepare the marinade - pour in 500 ml of water, add all the spices - bay leaf, peppercorns, cloves and salt. Place on the stove, bring to a boil and cook for 5 minutes.
Pour the prepared marinade over the mushrooms in a saucepan, add dill, place on the stove and cook over low heat for 20 minutes after boiling. pour in the essence at the very end, let it boil again, cook for another 2 minutes. We transfer the pan to the table.
We sterilize jars and lids in a convenient way.
Place the mushrooms in jars. Fill with marinade like this. So that they are completely covered with it.
Cover the jars with lids and sterilize 0.5 liter jars in a saucepan with water for 10 minutes. We roll up the jars with lids, let them cool at room temperature and store them in a cool place.
In winter, pickled mushrooms can be served as an independent snack (very tasty with vegetable oil and green onions) or used to make salads.
How to store the finished product
Canned mushrooms in glass jars can be stored in the refrigerator or cellar. The optimal temperature is considered to be from 2 to 4 C; a drop below 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C, souring and bacterial growth will begin, which will cause product spoilage.
Pickled saffron milk caps can be stored in the refrigerator at a temperature of 8-10 C for at least 40 days. At the first sign of cloudiness or the appearance of mold, the brine is drained and refilled with newly prepared brine. Pickled mushrooms cannot be stored for long periods of time, so it is recommended to consume them within a week after they are ready. To extend their life, they need to be sterilized.
When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If there is insufficient liquid, top it up using salted water. If there is a suspicion that the process of spoilage has begun, the mushrooms can be re-boiled, hot-processed or processed into caviar.
Cold salting of saffron milk caps for the winter
Pickling mushrooms is the most popular way to prepare them for the winter. And here saffron milk caps, as well as volushki, milk mushrooms and russula, are simply ideal.
What you will need:
- Saffron milk caps – 1 kg.
- 20 pieces of allspice.
- 50 g salt.
- 10 bay leaves.
- 2 cloves of garlic.
- A few currant leaves.
How to cook
We sort and wash the mushrooms, removing all spoiled and wormy ones. Fill with salted water and leave for an hour. Afterwards, drain the water and place the mushrooms in a colander.
Peel the garlic and cut into slices. Pour a layer of salt onto the bottom of the pan and place mushrooms on top.
On the mushrooms we place several currant leaves, which must be washed well, bay leaves, peppercorns, and cloves of garlic. Sprinkle everything with salt again.
On top we place a plate with a smaller diameter than the pan in which we salt the mushrooms. You need to put some kind of pressure on the plate. After some time, the mushrooms will release juice, and the volume of brine will increase significantly. You can use another pan of water as a load.
Place the pan in a cool place for 15 days. Afterwards, we transfer the mushrooms into sterile jars, fill them with the brine that appears in the pan, close them with lids and store them in the cellar.
Composition and beneficial properties
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 effect 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.
Hot pickled saffron milk caps for the winter
A tasty and simple winter snack that will not leave anyone indifferent. They can be served as an independent dish, or you can use them to prepare something else that is no less tasty.
What you will need:
- Saffron milk caps – 1 kg.
- Salt – 2 tablespoons.
- Water – 300 ml.
- Parsley – 20 g.
- 5 cloves of garlic.
- 3 bay leaves.
- Peppercorns – 6 pieces.
- 3 teaspoons table vinegar.
How to cook
Sort the mushrooms, remove leaves, blades of grass, and other visible debris. Rinse under running water. then leave in salted water for an hour.
Drain the water. Place the mushrooms in a saucepan, add water and place on the stove. Add a little salt and cook for 30 minutes from the moment it boils.
Drain the water and place the saffron milk caps in a colander.
Pour the specified amount of water into a small saucepan, add chopped parsley, finely chopped garlic, peppercorns, and bay leaves. Bring everything to a boil and cook for 5 minutes.
Place the boiled mushrooms in sterile jars and pour half a teaspoon of vinegar into them.
Pour boiling marinade and immediately roll up the lids. Immediately roll up the jars with lids and leave them upside down at room temperature to cool; the jars should be covered with a warm blanket or other warm material so that the blanks cool gradually.
Store in a cool place.
How to clean saffron milk caps?
Having collected the mushroom harvest donated by nature, all that remains is to process it in a timely and correct manner. For those who do not yet know how to peel saffron mushrooms, the main points of the initial processing of raw materials are presented below.
- The choice of cleaning method for the product depends on the degree of contamination. When carefully and correctly collected, saffron milk caps are often cleaner than other mushrooms and require minimal processing. In seven out of ten cases, it is enough to simply wipe the caps with a dry or damp cloth, washcloth, or brush
- If the mushrooms contain many particles of earth and sand, they need to be washed, additionally rinsing each specimen under running water.
- Provided that the saffron milk caps have been cut correctly and the height of the stem does not exceed a centimeter, apart from cleaning them from dirt, they do not require additional processing or cleaning.
A classic recipe for cold pickling of saffron milk caps for the winter with horseradish leaves
This is perhaps the most popular option for pickling saffron milk caps for the winter. A simple express recipe according to which the mushrooms will be ready no earlier than in a month. This is exactly the amount of time it takes for your favorite mushrooms to be salted.
What you will need:
- Saffron milk caps – 1 kg.
- 50 g salt.
- Allspice – 5 pcs.
- Clove pepper – 3 pcs.
- Black peppercorns – 6 pcs.
- 5 currant leaves.
- 2 leaves of horseradish.
How to cook
Sort out the saffron milk caps, remove all debris and leave in salted water for an hour. Afterwards, wash the mushrooms under running water and place in a colander.
Place horseradish leaves on the bottom of a clean pan. Sprinkle a third of the mushrooms on top. Sprinkle with a third of the salt and add the same amount of all the spices from the list. Next is another layer of mushrooms, salt and spices, and then a third layer. The last thing should be the spices. We put black currant leaves and bay leaves on the very top.
A plate smaller than the diameter of the pan is placed on top of the mushrooms in the pan so that it can act as a pressure. And a smaller saucepan filled with water is placed on the plate. Leave the saffron milk caps alone for 2 weeks. The pan with them should be placed in the refrigerator on the bottom shelf.
Then the mushrooms are laid out in sterilized jars, filled with juice formed in the pan from the mushrooms, spices are also laid out in the jars. We roll up the jars and store them in a cool place. You can eat salted saffron milk caps only a month after pickling.
Marinated “in English”
The marinade in this recipe is particularly piquant.
Products:
- boiled saffron milk caps – about half a kilogram;
- vegetable oil;
- dry red wine – 100 ml;
- salt – 1 tsp;
- sugar – 1 tsp;
- mustard (beans) – 1 tsp;
- 1 piece of onion;
- chopped parsley - 2-3 tbsp. l.
How to prepare:
- Prepared mushrooms and onions are chopped.
- In a separate container, combine vegetable oil, wine, salt and sugar and bring to a boil. Then add the saffron milk caps and cook for about 10 minutes.
- Then remove from heat, allow to cool slightly and mix everything.
- Glass jars are sterilized and the workpiece is placed in them.
- The jars are closed with lids (without sealing) and after cooling they are placed in the refrigerator.
After 3-4 hours, the preserves can be eaten.
Important! The product must be consumed in the near future; it cannot be stored.
Salted saffron milk caps in jars for the winter in brine
This is one of the easiest ways to prepare mushrooms for home use. The recipe is simple and will appeal to everyone who loves saffron milk caps.
What you will need:
- Saffron milk caps – 1 kg.
- Salt - to your taste.
For the brine:
- Peppercorns – 5 pcs.
- Allspice – 5 pcs.
- Cloves – 2 pcs.
- Bay leaf – 2 pcs.
- Currant leaves – 2 pcs.
- Cinnamon stick.
- Salt – 15 g.
How to cook
Sort out the saffron milk caps, add cold water and rinse well. Drain the dirty water and refill with clean water. Leave for an hour, strain and place on a paper towel.
Pour clean water into a large saucepan and place on the stove. Bring the water in a saucepan to a boil over high heat, then salt it well and stir.
Pour the processed saffron milk caps into boiling water, wait until it boils and skim off the foam that forms on the surface. Cook the mushrooms for 10-15 minutes from the moment the water boils under the lid over moderate heat.
Next, remove the pan from the heat and drain the hot water. Pass the mushrooms through a sieve or fine colander and rinse thoroughly with cold tap water.
Sterilize jars and lids.
Prepare the brine. Pour clean water into a saucepan and boil it. Next, add salt, peppercorns, bay leaf, allspice, cloves and cinnamon stick to boiling water. For a brighter aroma, add a couple of currant leaves. Mix all ingredients well until the salt is completely dissolved.
As soon as the brine is ready, put the mushrooms in it, put it on the stove and let it boil for 10 minutes after boiling.
Transfer the mushrooms into sterile jars, fill with brine, and roll up the lids.
Place the rolled up jars with the lids down and wrap them in something warm. Keep the jars like this until they have cooled completely. After which they can be put away in the cellar or pantry.
Useful tips
- The saffron milk caps are boiled in salted water, which is then drained. For every liter of water use 1 tbsp. l. rock salt. The mushrooms are dipped into boiling brine and cooked until they settle, that is, sink to the bottom. This usually happens within 15-20 minutes.
- If desired, you can add 1-2 pieces of hot pepper to each jar of mushrooms.
- Ryzhiki are usually pickled whole, it’s beautiful and their elasticity is better preserved this way. Experienced housewives pickle small mushrooms no larger than 5 cm in size; the rest are better cut and pickled.
- You don’t have to add sugar to the marinade at all, but, in my opinion, it makes the mushrooms softer and more tender. If you want to maintain crunchiness, add less sugar.
- From 1 kg of fresh saffron milk caps you get 1.5 liters of canned ones.
- Ryzhiki need to be marinated separately from other mushrooms; this way they better retain their exquisite taste. Again, if there are few saffron milk caps, they will not spoil the mushroom mix.
- If you have collected saffron milk caps in a certain place, then return there next year. Saffron milk caps usually grow in well-lit areas, in the same place every year.
- When I first cook mushrooms, I always put a peeled whole onion in the pan. If suddenly, God forbid, it turns purple, it means that among the good mushrooms there is a poisonous one, such mushrooms cannot be eaten, they must be thrown away without regret!
- People usually ask: how long should you cook saffron milk caps before marinating? I will say that if I cook them for the winter, then I cook them for 50 minutes or more, and if I cook them for every day, then it’s enough to boil them for 10-20 minutes.
- It is not recommended to eat pickled and salted saffron milk caps for people suffering from pancreatitis and cholecystitis, as well as people with low acidity. Although if you know when to stop, there will be no harm, only benefit will remain.
Saffron milk caps marinated with garlic, sugar and vinegar for 2 kg of mushrooms
Delicious and aromatic saffron milk caps are made using this simple recipe, which is sure to be appreciated by anyone who loves such a snack.
What you will need:
- Saffron milk caps – 2 kg.
- Water – 500 ml.
- Sugar – 60 g.
- Table salt – 40 g.
- 6 cloves of garlic.
- 5 bay leaves.
- 10 pieces of peppercorns.
- Allspice – 2 pcs.
- Vinegar 6% - 200 ml.
How to cook
Sort the mushrooms and remove all debris. Place in a bowl, add water and rinse thoroughly. Drain the water and rinse again. Place in a colander and let the water drain.
Sterilize jars and lids.
Boil water in a large saucepan. Throw in salt, sugar, bay leaf, pepper. Stir and let simmer for 5 minutes.
Peel the garlic, wash it, cut it into slices, then add it to the pan. Let the water boil again.
Pour in 6% vinegar and add mushrooms to the prepared marinade.
Bring to a boil and cook for 10 minutes.
Remove from heat and use a spoon to place the saffron milk caps into the jars. Immediately roll up the lids.
Place the rolled up cans on the floor, covering them with a blanket. And leave it like that all night until they have completely cooled down. Then put the jars in the cellar or any cool, dark place for storage.
Dry pickling recipe
If you don't like wet, slightly slimy mushrooms cooked in brine, this recipe is for you.
You will need:
- saffron milk caps – 3 kg;
- salt – 150 gr.
Let's start cooking:
- Using an old toothbrush or dry sponge, brush off any soil and spruce needles from the mushroom caps. Particularly dirty mushrooms can be washed and dried on a towel.
- Place the saffron milk caps in layers in a bucket or pan, sprinkling each layer with salt. If desired, you can also add a little garlic, bay leaf or horseradish leaf.
- Place the mushrooms under pressure and leave them in the cellar or refrigerator for one and a half to two weeks.
- When the saffron milk caps reach the desired condition, drain the released liquid, and put the mushrooms themselves in jars, fill them with vegetable oil and put them in the cellar or refrigerator.
Marinated saffron milk caps with garlic and sunflower oil
These pickled saffron milk caps are perfect as an addition to dinner for potatoes or meat. Saffron milk caps will be stored for a long time, and sunflower oil will not allow them to spoil.
What you will need:
- Saffron milk caps – 700 g.
- Salt – 50 g.
- Sugar – 20 g.
- Allspice – 5 pcs.
- Cloves – 3 pcs.
- Vinegar 9% - 50 ml.
- Sunflower oil – 50 ml.
- Garlic – 4 cloves.
- Bay leaf.
How to cook
Sort the mushrooms, remove all debris, sort. Mushrooms of one small size are ideal for preservation.
Place them in a basin, fill with water, and rinse well. You can leave it to soak for an hour. Then drain the water again, pour in clean water, rinse again and drain in a colander.
Pour water into the pan, put all the mushrooms, put on the stove and let it boil. Cook for 15 minutes after boiling over medium heat. Then drain the water and place the mushrooms in a colander.
Prepare marinade for saffron milk caps. To do this, pour clean water into a saucepan, add salt, sugar, allspice, cloves and bay leaf. Bring the marinade to a boil and cook until the salt and sugar are completely dissolved and the characteristic spicy aroma of spices appears. Remove the pan from the heat and add vinegar and sunflower oil to the marinade. Mix well.
Sterilize jars and lids.
Peel the garlic, wash it, cut each clove into 3 parts.
Place saffron milk caps in each jar, mixing them with garlic.
Pour in the prepared marinade and roll up the lids.
Place the jars upside down on a hard surface and leave them in plain view until they have cooled completely. After which you can transfer the jars of mushrooms to the cellar or a dark, cool place for further storage.
Preliminary preparation
Pickled saffron milk caps - tasty, cheerful and crispy
Before you start pickling freshly picked saffron milk caps, you need to clean them and prepare them for further culinary processing:
- Young specimens of mushrooms are most suitable for pickling.
- Fruiting bodies must be thoroughly cleaned of forest debris and dirt. To remove more stubborn stains, you can use an old toothbrush.
- Then the saffron milk caps are thoroughly washed with running water and dried in a colander.
- Usually, only the mushroom caps are marinated, separating them from the stems.
- Next, the fruiting bodies are boiled in salted water for 15 minutes and dried again in a colander. The resulting broth must be drained.
- Canned saffron milk caps often change color - they become very dark, green or black - this is their normal property.
Marinated saffron milk caps with onions for 1 kg of mushrooms
This is another option for storing mushrooms for the winter, where we will use onions instead of garlic. It will help make the saffron milk caps more flavorful, and the snack itself will become so appetizing that it will be impossible to refuse it.
What you will need:
- Saffron milk caps – 1 kg.
- Vinegar – 9% – 100 ml.
- Sugar – 80 g.
- Salt – 30 g.
- Onions – 100 g.
- A pair of bay leaves.
- Allspice – 10 pieces.
- Grainy mustard – 10 g.
How to cook
Sort out the saffron milk caps, add water, and leave for an hour. After rinsing with your hands, pour again and rinse again. Drain in a colander.
Pour clean water into the pan and bring to a boil. Throw in the mushrooms and cook for 10 minutes after boiling. After draining the water, rinse the mushrooms again and place in a colander.
Now we will prepare the marinade for preservation. Pour a liter of water into the pan, add sugar, salt, bay leaf.
Peel and wash the onion. Finely chop some of the onions and add to the marinade. Add vinegar here, let it boil and cook for 5 minutes. Remove the pan from the heat and let cool.
Sterilize jars and lids.
Place peppercorns in each jar, you can add mustard seeds. Cut the rest of the onions into rings and place them in jars.
Arrange the mushrooms, pour in the marinade, cover with lids.
Place a towel or clean rag on the bottom of a wide pan - this is necessary so that the bottom of the jars does not burst during pasteurization. Place jars of mushrooms in a saucepan and fill them with water at room temperature. The water should reach “up to the shoulders” of the jar. Bring the water in the pan to a boil and continue to simmer over low heat for about 10 minutes. Remove the pan from the heat. Roll up the jars with lids.
Meanwhile, turn on the oven at 100 degrees. Place the jars of saffron milk caps on a baking sheet and place in the oven for 30 minutes.
After the specified time has passed, remove the jars from the oven and place them upside down on a large board until they cool completely. When the jars of saffron milk caps have cooled, they can be transferred to a cool place for storage. It is best to serve pickled saffron milk caps with homemade vegetable oil and fresh onions.
Rules for canning and sterilization
Pickled saffron milk caps are tasty, cheerful and crispy.
The most important thing when preparing homemade preparations is the safety of the finished product. To achieve this, it is necessary to sterilize containers for homemade preparations as thoroughly as possible. This is done in many ways, most often by boiling or sterilizing the jars with steam. Lids for jars must also be thoroughly sterilized.
Jars must be sterilized immediately before the process of placing hot product in them. The most appropriate moment is when they are still hot, but have already dried out after sterilization.
It is very good when jars are sterilized twice - the first time before putting the product in them, and the second time immediately after and before closing the lids. At the same time, the jars are boiled in a large saucepan with a small amount of water.
After screwing on the lids, the jars are turned upside down, wrapped in warm cloth and left to stand until they cool completely, for about a day. The cans are then moved to their permanent storage location.
It is recommended to store pickled saffron milk caps in the refrigerator or cellar at a temperature of 0 to +8 degrees. If you follow the preservation rules and correct storage conditions, the shelf life of pickled saffron milk caps is about 8 months.
The most delicious recipe for pickled saffron milk caps
These pickled saffron milk caps will be prepared according to the most delicious recipe. They will become a real decoration for any table, and the snack itself will come in handy for both guests and household members.
What you will need:
- Saffron milk caps – 1 kg.
- Salt – 30 g.
- Vinegar 9% - 100 ml.
- Sugar – 50 g.
- Carrots – 200 g.
- Hot pepper.
- Peppercorns – 10 g.
- Mustard seeds – 30 g.
- Tarragon herb – 20 g.
How to cook
Sort the mushrooms, wash them, remove all inedible ones. Drain in a colander. Then rinse again under running water.
Place in a saucepan, add water and cook for 20 minutes over medium heat. Drain the water and drain the mushrooms in a colander.
Sterilize jars and lids.
Place a sprig of tarragon, mustard and peppercorns at the bottom of each jar. Peel the hot peppers from seeds, wash them, cut them into slices and also put them in jars.
Place boiled mushrooms tightly in jars.
Peel the carrots, wash them, cut them into thin slices. Add to jars.
Prepare marinade for saffron milk caps. To do this, pour clean water into a saucepan and boil. Then add salt, sugar and bring to a boil again. At the end of cooking, add vinegar and boil again.
Pour the prepared marinade into jars with saffron milk caps and cover with clean lids, but do not close them.
Then, in order to preserve it throughout the winter, it is necessary to pasteurize the jars of saffron milk caps. Place a kitchen towel folded several times on the bottom of a large saucepan, place jars of mushrooms and pour water at room temperature. Over low heat, so as not to burst the jars, bring the water to a boil. Pasteurize the jars for 10-15 minutes. Remove from heat and immediately seal the jars with lids.
Place the rolled up jars on a hard surface with the lids down and wrap them in something warm. Wait until the jars have cooled completely. Our pickled saffron milk caps are ready according to the most delicious recipe!
Storage Features
Mushrooms marinated for the winter are stored in sterilized glass jars in the refrigerator or cellar.
Did you know? Among all mushrooms, saffron milk caps are the best supplier of easily digestible amino acids and natural protein, the quantity of which is comparable to meat.
The optimal conditions for long-term preservation of the workpiece are:
- a cool, ventilated, dry place that is reliably protected from direct sunlight and heat sources;
- room temperature indicators are not higher than +15°C;
- humidity level 65–85%.
Under such conditions, preservation can retain its taste and commercial qualities for one year, until the next harvesting season.
Ryzhiki are one of the most accessible, tasty, healthy and low-calorie types of mushrooms. When marinated, they go well with meat, are wonderful in salads and sauces, and are great as a filling for pie and pizza.
The simplest recipe for pickled saffron milk caps in jars for the winter
These mushrooms are quick and easy to prepare. and eating them is a pleasure. Well, you will definitely like the recipe itself due to its simplicity and ease of preparation.
What you will need:
- Saffron milk caps – 1 kg.
- Water – 1 liter.
- Sugar – 25 g.
- Salt – 30 g.
- Vinegar 9% - 120 ml.
- 6 cloves of garlic.
- Horseradish - a pair of leaves.
- 5 pcs peppercorns.
- 3 pieces of cloves.
- Cinnamon stick.
- Bay leaf – 3 pcs.
- Fresh dill.
- Oak leaves.
