Salted saffron milk caps under pressure: how long to salt mushrooms, how to prevent them from souring

Saffron milk caps are considered one of the most delicious among the autumn lamellar mushroom species.
They are perfect for any winter processing process: pickling, pickling, frying, stewing, freezing and even drying. In this article we will talk about saffron milk caps that are cooked under pressure. Every housewife uses every opportunity to stockpile mushrooms for the winter. We offer several recipes for preparing saffron milk caps under pressure, which include pickling, dry pickling, as well as hot and cold pickling. These options are exactly what you need to make home canning delicious and nutritious for the whole family.

How to salt saffron milk caps under pressure in order to delight guests and family members with delicious savory dishes in winter? The main rule is to choose whole and small specimens of mushrooms for cooking, without damage. But if the mushrooms are large, then it is better to cut them into noodles or just pieces.

As already mentioned, to pickle saffron milk caps under pressure, as a rule, three methods are used - dry, hot and cold. However, first of all, the fruiting bodies must undergo pre-treatment.

Sort the mushrooms, discarding those spoiled by worms and broken ones, clean them from dirt, remnants of leaves and pine needles.
Cut off the bottom of the stem, rinse in cold water and place on a sieve to drain. Next, proceed to boiling, if it is provided for in the recipe.

How to pickle saffron milk caps under pressure using the dry method

Salted saffron milk caps under pressure, prepared in a dry way, are the most convenient and least labor-intensive process. In addition, mushrooms do not lose their taste and forest aroma, and also retain all their nutritional properties.

4 kg of saffron milk caps;
5 tbsp. l. salt;
4 sprigs of dill.

Dill sprigs are placed in an enamel or wooden container.

Next, the fruiting bodies, which were previously cleaned without the use of water, are laid in layers, caps down.

Sprinkle each layer with salt, and cover the very top of the mushrooms with a clean gauze cloth.

An inverted lid, smaller than the diameter of the container, is placed on top, and the fruiting bodies are pressed down with pressure. They can serve as a large plastic water bottle or glass jars.

The container is taken to a cool place and left for 4-5 days until the mushrooms are covered with brine.

The salted fruiting bodies can be left in the pan and new portions of fresh mushrooms can be added. Or you can transfer the workpiece from the container into sterilized jars, fill it with brine, close it with tight lids and take it to a cool room for storage. The saffron milk caps will be ready for consumption in 15-20 days from the moment of pickling.

Salting saffron milk caps under pressure using a hot method and what to do if the mushrooms have soured

Salting saffron milk caps using a hot method under pressure makes it possible to obtain a tender and tasty appetizer - an ideal dish for a festive feast.

2 kg of saffron milk caps;
7 cloves of garlic;
Cherry, horseradish and currant leaves;
3 tbsp. l. salt;
2 dill umbrellas;
1 bunch of parsley.

After pre-treatment, boil the mushrooms for 20 minutes, place on a kitchen towel and dry.
Line the bottom of an enamel pan with clean and dry leaves, then lay out the saffron milk caps and a layer of salt.
Next, sprinkle with chopped garlic cloves and parsley, laying out the main product and sprinkling each row with salt and spices.
Cover the top layer with dill umbrellas, press down with an inverted plate and cover with a clean cloth.
Place in a cool place and leave for 14 days. After the specified time has passed, the snack is ready to eat.

But if saffron milk caps have soured under oppression, how can you correct the situation? In this case, the oppression is removed, as well as the plate and napkin, everything is washed well in water with the addition of vinegar. The top layer of soured mushrooms is removed and discarded. The plate, napkin and oppression are returned to their places - the problem is resolved.

Preparation

You can collect mushrooms for subsequent pickling yourself or buy them from a trusted mushroom picker. In both cases, you need to choose the right raw materials.

Important! Mushrooms collected after a long drought should never be used for food: in the absence of moisture, the fruiting body of the mushroom takes a very long time to form, and all this time it accumulates harmful substances from the atmosphere in its tissues.

The main criterion is elasticity, an even head, and the absence of any defects. The ideal appetizer is made from small mushrooms that can be pickled whole. It is these specimens that have a pleasant crunch and, in addition, look very appetizing on the table.

Pre-processing of raw materials involves performing several procedures:

careful sorting, rejection of wormy, rotten or damaged mushrooms;
when using large saffron milk caps, separate the stems (only the caps and stems are used for preparation; if they are not wormy and healthy, you can fry or cook soup from them);
cleaning from debris, grass, leftover leaves - this procedure should be carried out using a soft sponge and a knife;
rinsing under running water.

Ideally, it is advisable to soak the saffron milk caps prepared in this way for 24 hours before starting pickling. It is important to use cold and slightly salted water for soaking. Compliance with this condition ensures the solution of several problems:

the bitterness that is sometimes present in saffron milk caps disappears from the mushrooms;
salt ensures the opening of the pores of the fruiting body, as a result of which small solid particles, grains of sand and other debris are released and settle to the bottom;
nitrates and other dangerous compounds that the mushroom managed to absorb during the growth process are released from the pulp into the water;
The saffron milk cap becomes more elastic and crunches appetizingly after salting.

To prepare saffron milk caps for the pickling process, simply sort through all the mushrooms, check for defects, contaminated ones should be thoroughly rinsed from soil and debris under cool running water, and clean ones should simply be wiped with a soft cloth or sponge. Experienced housewives recommend choosing saffron milk caps of the same size for pickling so that they are salted more evenly, preserving their juiciness and elasticity as much as possible.

When preparing saffron milk caps for pickling, they must be sorted out, any defects trimmed, washed or wiped, and sorted by size.

To prepare saffron milk caps for cold pickling, you need to check the mushrooms for defects and debris, and then simply wipe the caps and stems with a clean cloth or sponge to remove dirt and cut off any damage. If you want to get juicy, elastic, evenly salted and presentable mushrooms as a result, select the strongest and most beautiful mushrooms for pickling, more or less the same in size.

To ensure that the mushrooms are salted evenly, it is advisable to take mushrooms that are similar in size.

Recipe for pickling saffron milk caps with cloves under pressure

The recipe for salting saffron milk caps under pressure in a hot way allows you to get a delicate snack in just a few days.

Spices for cooking mushrooms:

1 tbsp. l. salt;
A pinch of citric acid;
5 peas each of allspice and black pepper;
2 dill umbrellas;
3 pcs. cloves and bay leaf.

After cleaning, wash the mushrooms and boil in salted water with the addition of citric acid and all spices for 20 minutes, constantly skimming the foam from the surface.
Place in a colander, rinse in cold water and leave to drain.

Spices for pickling 3 kg of saffron milk caps:

3 tbsp. l. salt;
2 cloves of garlic.

How long to salt saffron milk caps under pressure in this variant?

As soon as the mushrooms have completely drained, place them in layers in an enamel pan.
Sprinkle with salt and chopped garlic, laying rows to the very top.
Cover with a napkin and plate, pressing down on top with pressure. If the mushrooms have released little juice, they should be topped up with cold boiled water.
We take it out to a cool room, and after 5 days the mushrooms are ready to eat.
To prevent the workpiece from souring and molding, the oppression, plate and napkin must be periodically washed with salted water and scalded with boiling water.

Salted saffron milk caps have turned green: why, can they be eaten?

salted saffron milk caps are covered with green spots

There are several reasons for this phenomenon:

violation of harvesting technology - mushrooms were collected with strong finger pressure on the pulp
their long exposure to air before salting
soaking in water or prolonged contact with it when cleaning from contamination
you collected spruce saffron milk caps, this reaction is normal for them

If you collected and salted saffron milk caps yourself and are sure that the technology from cutting the mushroom to ripening after putting it in a jar was preserved, take them out, fry them and eat them.

If you have the slightest doubt, refuse to eat the product.

In the future, to avoid greens on salted saffron milk caps, dip them in boiling water with citric acid. It will keep the color of the mushrooms familiar.

How long to keep saffron milk caps under pressure when cold pickling?

Salting saffron milk caps under pressure in a cold way is an excellent option to get a mushroom delicacy that will surprise even gourmets.

4 kg of saffron milk caps;
5 tbsp. l. salt;
Horseradish and cherry leaves;
5 buds of cloves;
4 things. bay leaf;
5 peas each of black and white pepper.

You can find out how long to keep saffron milk caps under pressure from the step-by-step description of the recipe.

Place peeled and washed saffron milk caps in rows and sprinkle with salt, cloves, and black and white pepper.
Cover the mushrooms with bay leaves, horseradish and cherry leaves.
Cover with gauze, folded several times, press down with pressure, which must be placed on an inverted plate.
Take it to the basement and leave it for several days. Note that every 3 days the mushrooms will settle and release juice. You can add a new portion of mushrooms to the pan until the entire container is full. The first batch of saffron milk caps can be eaten after 10-15 days.

How to pickle saffron milk caps under pressure and what to do if the mushrooms are not salted enough?

How to properly pickle saffron milk caps under pressure in a cold way, and after 30 days please your friends and family with a delicious snack?

2 kg of saffron milk caps;
2 tbsp. l. salt;
10 black peppercorns;
1 tsp. mustard seeds;
3 cloves of garlic.

Salting saffron milk caps under pressure is carried out according to the step-by-step description below.

Place the peeled mushrooms in boiling water for 2-3 minutes and remove immediately.
Rinse in cold water and place in an enamel container with the caps down.
Sprinkle with salt, mustard seeds and black peppercorns.
Sprinkle each layer of mushrooms with salt and spices, and sprinkle the very top with chopped garlic cloves.
Cover with a plate, gauze napkin and press down for 7 days, until the mushrooms are completely covered with brine.
Place the mushrooms in sterilized jars, press down with your hands and fill with brine to the very top.
Close with tight nylon lids and take to the basement.

What to do if the saffron milk caps are not salted under pressure? In this case, the brine should be drained and the mushrooms should be washed. Make a new brine with plenty of salt and pour the mushrooms into the jars.

How to pickle saffron milk caps under oppression: detailed description

How to marinate saffron milk caps under pressure so that your family members will be delighted with the amazing mushroom snack?

3 kg of saffron milk caps;
150 g salt;
1 tbsp. l. Sahara;
Black currant leaves;
20 pcs. peas of black and allspice;
10 pieces. bay leaf;
½ chili pepper.

A detailed description will show you how to properly make saffron milk caps under pressure.

Pre-cleaned and washed saffron milk caps are placed in a colander and blanched 2 times for 3 minutes in boiling water.
Rinse under cold water tap and allow to drain well.
The bottom of wide-mouth glass jars is covered with currant leaves, bay leaves and peppercorns.
Mix salt with sugar and sprinkle each layer of mushrooms, not forgetting to add chili pepper.
The last layer of mushrooms is sprinkled with a mixture of salt and sugar and covered with a clean kitchen napkin.
They put pressure on top so that the mushrooms release their juice, and take them out to a cool place for 3 days.

The saffron milk caps themselves will be ready for consumption 10 days after pickling.

Express cooking method

To enjoy the taste of a salty snack, you don’t have to wait until winter, because there is a quick way to pickle mushrooms. The advantage of the express method is that it preserves the unique mushroom taste, but the shelf life of such preservation is not as long as we would like.

Cooking method:

Take 1 kg of saffron milk caps and 40 g of coarse salt. Place the mushrooms in a large bowl, forming a dense mushroom “clearing”. Sprinkle each layer with salt granules as if it were snow.
We first keep the saffron milk caps warm (about an hour), and as soon as the mushrooms release brown juice, put them in the refrigerator for two hours.

If the appetizer is too salty, rinse it with water, then season it with oil and sprinkle with onions. That's all. You can serve a mushroom appetizer at the table.

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