As sad as it may be, summer is coming to an end. A long winter is just around the corner. However, if the cellar is filled with delicious homemade jams and pickles, everything is not so sad! So if you haven’t started preparing the preparations yet, now is the time to do so.
For example, salted mushrooms will come in handy in winter. You can make soups, salads and pies from them, or you can simply eat them as an independent dish. How to salt saffron milk caps for the winter in jars using a simple recipe - read our article!
Many mushroom pickers neglect saffron milk caps, dreaming of more “respectable” porcini mushrooms. However, such neglect is completely undeserved. Ryzhiki have a distinct, individual taste. In addition, they do not have to be subjected to long-term heat treatment. Many people eat this mushroom raw, lightly sprinkled with salt.
By the way, inexperienced mushroom pickers are sometimes frightened by greenish spots on the cap of saffron milk caps. However, this is absolutely normal and does not in any way affect the taste or edibility of the mushrooms.
How to peel saffron milk caps for pickling?
Cleaning these mushrooms is quite simple. There are no hard films or sand on them. Accordingly, it is enough to immerse the raw material in water and let it stand. After this, the mushrooms are simply washed to remove dirt and grass. You should not wash raw materials with special fanaticism, this may affect its taste.
How to peel saffron milk caps for pickling?
Preparing the mushrooms
Before you start cooking saffron milk caps, or rather, salting them, you need to start preparing them. It is important, first of all, to sort through them, removing damaged and other defective specimens.
Note! It is advisable to select saffron milk caps of the same size for pickling, since they will be evenly salted while maintaining a juicy and elastic state.
Cleaning saffron milk caps for pickling
Before you start cleaning saffron milk caps, it is important to know that you should not put off this task, because in warm home conditions the mushrooms very quickly begin to deteriorate, become flabby, and the entire aroma of the forest evaporates into the air. In addition, such mushrooms can even become dangerous.
How to peel mushrooms depends on their future use. In some cases, you have to boil or soak the saffron milk caps, while other options require only dry peeling.
Experienced mushroom pickers begin cleaning saffron milk caps directly in the forest. To do this, you only need a small sharp knife, which removes defective areas and cleans out the most severe contaminants, such as adhered dirt. You also need to immediately remove the roughened part of the mushroom stem. Thanks to this, you can immediately consider the likelihood of damage to the product by worms.
Cleaning mushrooms by boiling is only suitable for hot canning, which involves heat treatment. To do this, you need to fill the mushrooms with water, add a little salt and boil for 5 minutes.
With the cold salting method, cold-type pre-treatment will also be required.
Soaking mushrooms
Beginners and inexperienced housewives often have the question of whether it is necessary to soak saffron milk caps before pickling, and how to do it correctly. And, as mentioned earlier, this process is necessary for the cold salting method.
It consists of the following stages:
- First, you will need to remove any adhered dirt and leaves. An ordinary kitchen sponge and a damp, clean cloth will help with this. An old toothbrush will also do a great job of removing dirt between the plates.
- Remove the coarsened lower part of the legs and rinse the mushrooms in a deep container.
- Drain the dirty water, fill it with clean water and add 2 tablespoons of salt to it. When choosing a container for washing mushrooms, it is important to pay attention to the fact that it must be made of non-metallic material.
- Leave the mushrooms in that water for several hours. Then drain the water and rinse the saffron milk caps under running cold water. Leave for a while to release excess moisture.
Now you can start pickling the mushrooms.
Is it necessary to soak saffron milk caps before salting and for how long?
These are the only mushrooms that do not taste bitter. Accordingly, there is no need to soak them. Just soak for 20 minutes. This is necessary so that the dirt moves away from the legs and is easily washed off.
Is it necessary to soak saffron milk caps before salting and for how long?
Pickled saffron milk caps
For lovers of sour products, we have a recipe for fermenting the mushroom fruits we are considering. When preparing to ferment forest products, separate the caps from the stems in advance - we will only need the first ones.
So:
- Rinse the caps of the saffron milk caps, then pour boiling water over them without removing them from the colander.
- “Knead” a special solution consisting of water, salt, whey and sugar (the ratio is to taste).
- Place the saffron milk crop in a basin or pan, then fill it with the resulting liquid.
- All that remains is to cover the workpiece with a plate, placing a weight on top.
After 20-21 days, the appetizer will be ready to serve.
Is it necessary to cook saffron milk caps and for how long before salting them until they are ready?
In general, there is no need to cook these mushrooms before cold salting. They are completely edible and have no bitterness. But if you salt the product using the hot method, then pre-cooking for 20 minutes is required. If the mushrooms are very large, then the heat treatment time should be increased to 1 hour.
Is it necessary to cook saffron milk caps and for how long before salting them until they are ready?
Collection rules
So:
- Be careful when cutting fruiting bodies, do not confuse saffron milk caps with conditionally edible or poisonous counterparts of the family.
- Before placing your kills in a basket or backpack, remove leaves, debris and visible insects.
- Avoid mushrooms whose flesh is literally riddled with worm passages.
- Try not to collect overripe and partially dried plants - they may be tasteless, and if we talk about the benefits, then the entire storehouse of minerals is “contained” only in young representatives of the crop.
- Assess the area where the colony of saffron milk caps is found - it is important that there are no industrial buildings, roads, cemeteries or sewage rivers nearby. Neglecting this rule can result in serious poisoning.
- Do not store the harvested crop for more than 12 hours - it is preferable to begin heat treatment of the delicacy immediately after returning from the forest, otherwise the mushrooms will quickly deteriorate and all you have to do is throw them away.
If you are not sure that this is an edible species of the family, do not take risks, pass by the find. Have you learned the rules? Then let's move on.
How to pickle saffron milk caps correctly for the winter in a cold way: recipes and secrets
Cold salting allows you to preserve all the beneficial substances and vitamins in the product. It does not require preliminary boiling or boiling of raw materials.
Ingredients:
- 3000 g saffron milk caps
- 160 g salt
- Horseradish leaves
- Currant leaves
- Dill umbrellas
Recipe:
- Sort out the raw materials and wash them. No need to clean the caps with a toothbrush
- After this, place the greens indicated on the bottom of the barrel
- Top with a layer of saffron milk caps and salt the main product.
- Place the mushrooms in the tub layer by layer
- After this, place a plate on top and a 3 liter jar of water on it.
- This is a kind of oppression that will allow the mushrooms to salt
- Refrigerate the product for 2 weeks and stir occasionally
- You can try after 14 days, but before complete salting, keep the product in the refrigerator for another 14 days
How to pickle saffron milk caps correctly for the winter in a cold way: recipes and secrets
Rules for storing workpieces
How do you pickle saffron milk caps?
ColdHot
Pickled saffron milk caps are stored at a temperature no higher than + 8 degrees. The shelf life of the product under metal covers is 12 – 24 months. After opening the can - no more than 14 days.
Mushrooms prepared using the open method can be stored for 3 to 6 months. The brine must completely cover the product, otherwise mold will form on the surface and the product will deteriorate.
During storage, the blanks should not be exposed to sunlight, so you cannot keep the jars on the balcony or loggia. Mushrooms with signs of mold or those that have turned black during storage should not be consumed.
Pickled saffron milk caps are a tasty and healthy product. However, they should not be eaten by those suffering from pancreatitis, cholecystitis and low stomach acidity.
How to cold pickle saffron milk caps with garlic: recipe
The recipe is exactly the same as cold pickling. The only difference is that the mushrooms are also sprinkled with garlic along with salt. It is pre-crushed or grated.
How to cold pickle saffron milk caps with garlic: recipe
Features of the view
Bright orange mushrooms that grow in pine forests from mid-summer to September are called saffron caps. When broken, their pulp releases a juice with a sweetish taste. These representatives of forest flora grow in large groups, so collecting them is a great pleasure. Fans of “silent hunting” love and appreciate these mushrooms because of their taste and richness in nutrients. Moreover, they are easy to identify.
Among mushroom pickers, it is customary to distinguish between pine and spruce varieties. Mushrooms growing in the forest are distinguished by a round cap with edges curved towards the stem. Spruce representatives, which are usually located under these trees, have a funnel-shaped cap decorated with light circles.
Mushrooms become edible even with minimal processing. They can be boiled, fried and pickled. Representatives of agaric mushrooms prepared in this way will perfectly complement any boiled dishes and will become important ingredients in delicious salads. In addition, they make a good sauce for meat. They are most suitable for pickling.
How to pickle saffron milk caps for the winter using the hot method correctly: recipes and secrets
A very interesting method that does not involve rolling up cans.
Ingredients:
- 2.8 kg saffron milk caps
- 100 g salt
- 110 ml oil
- bay leaf
- Horseradish and cherry leaves
- 5 cloves garlic
Recipe:
- Rinse the main product and remove the grass with leaves
- Place the pan on the fire and add the mushrooms to it
- Boil the saffron milk caps for 10 minutes and drain the broth
- After this, place spices and leaves on the bottom of the jars, add salt
- Place the cooked product and sprinkle with salt
- Place pressure on top and leave in a warm place for 36-48 hours
- After this, remove the weights and pour hot vegetable oil on top
- Put the preparations in the cellar, you can try them in 10 days
How to pickle saffron milk caps for the winter using the hot method correctly: recipes and secrets
With milk mushrooms
Milk mushrooms combine harmoniously with saffron milk caps in a crispy, lightly salted appetizer.
What ingredients will you need?
Components:
- equal parts milk mushrooms and mushrooms – 1.5 kg;
- clarified oil - for filling mushrooms in jars;
- 5 pieces. allspice in peas;
- 8 dill umbrellas with seeds;
- 1 liter of filtered water for pouring + 4 liters for cooking mushrooms;
- 1 bay leaf;
- 120 g salt for pouring + 120 g for boiling;
- clove bud;
- 15 pcs. black pepper.
Step-by-step cooking process
Cooking recipe with step-by-step description of the process:
- Clean the mushrooms from needles, damaged areas and other debris.
- Rinse the raw materials under running water, place in a bowl, add water and soak for 2 hours. After the expiration date, drain the liquid.
- Bring 4 liters of water to a boil in a saucepan. Dissolve salt for cooking mushrooms in the liquid, add milk mushrooms, and after 15 minutes add mushrooms and boil for 10-12 minutes.
- Pour water for brine into a container, add two types of pepper, bay leaf and cloves with salt. Boil the brine for 5 minutes, lower the dill umbrellas and remove the filling from the stove.
- Throw the milk mushrooms and mushrooms into a colander, catch the peppers and herbs from the brine and place in a bowl.
- Add boiled mushrooms and pour brine over them. Place a smaller diameter lid on top and place a weight on it.
- Leave the preparation for 3 days in a cool place for salting, then distribute the mushrooms into clean, sterile jars.
Fill the components with oil, close the jars with lids and put the workpiece in a cold cellar or refrigerator. You can try the pickles after 30 days.
How to deliciously marinate saffron milk caps in jars: recipe for marinade for saffron milk caps for 1 liter of water
This recipe involves the use of vinegar.
Ingredients for 1 liter of marinade:
- 10 kg of main product
- 1 liter of vinegar 9%
- Bay leaf
- A glass of salt
- 125 g sugar
- Carnation
- 5 heads of garlic
Recipe:
- Wash the king mushrooms and cut into pieces
- Boil in plain water for 10 minutes and drain the broth
- Prepare the marinade and simmer for another 35 minutes
- Transfer to sterile jars and leave in the cellar
- The pickle is ready for tasting after 25 days
How to deliciously marinate saffron milk caps in jars: recipe for marinade for saffron milk caps for 1 liter of water
What does hot salting mean? Technological process
Hot salting takes the longest time, as it involves exposing the product to temperature. For preparation, you can collect mushrooms of different sizes and types.
The salting process consists of the following stages:
- Peel and sort the dry mushrooms, divide the wide caps into quarters or pieces.
- Pour the peeled saffron milk caps with chilled water and soak for 3 hours.
- Pour a glass of water into a thick-bottomed pan for every 2 kg of mushrooms.
- For filling, for every 2 kg of saffron milk caps, take: 4 tbsp. l. fine salt, 2 bay leaves, 3 black peppercorns, 5 g dried or fresh dill, 3 cloves, 2 currant leaves.
- Place mushrooms in boiling water using a slotted spoon, boil, stir with a spatula.
- During the boiling process, remove any foam from the surface of the boiling liquid.
Hot salted saffron milk caps are made over a fire. - After boiling, cook the mushrooms with light stirring with a wooden spatula for 20 minutes.
- The finished saffron milk caps will sink to the bottom, and the brine will turn from cloudy to transparent.
- Use a slotted spoon to catch the boiled mushrooms and transfer them to a wide plate to allow them to cool faster.
- After cooling, put the saffron milk caps together with the brine into jars and close with a lid. Each jar should contain 5 times more mushrooms than liquid.
- Preservation will be ready for use in 1.5 months.
How to salt saffron milk caps for the winter so that they don’t darken?
The main reason for the darkening of mushrooms is non-compliance with salting rules.
Causes of darkening:
- Lots of spices and vinegar
- Improper storage of the product before salting
- Prepare pickles only in enamel, glass and wooden containers
- Do not roll up the mushrooms with metal lids; it is better to store them in the cellar under nylon covers.
How to salt saffron milk caps for the winter so that they don’t darken?
How to store salted mushrooms
Mushrooms salted using one of the listed methods are stored at a temperature of +4... +6 degrees. If the temperature rises, the product may sour. The storage place should be dark, with good ventilation.
- For pickling, glass, enamel or oak containers are used.
- The saffron milk caps should be completely covered with brine. If it evaporates, you can pour in cold boiled water.
- The workpiece must be stored under pressure.
If you follow the pickling rules and under all the above conditions, the pickles will be stored for 6 months, just to delight your household with delicious mushrooms in winter.
Watch the video! How to store saffron milk caps in winter
Mushroom caviar from saffron milk caps: a recipe for the winter
Delicious caviar that will help recycle even crushed and damaged mushrooms.
Ingredients:
- 3 kg saffron milk caps
- 5 onions
- 5 cloves garlic
- 50 ml vinegar
- Salt
- Spices
- Vegetable oil
Recipe:
- Rinse and boil the main product for 25 minutes and drain in a colander
- Let the mushrooms drain and grind in a meat grinder into a homogeneous substance
- Fry the onion in a frying pan, add mushroom paste
- Salt, add spices and remaining oil, vinegar
- Cover with a lid and simmer for a third of an hour, you can roll them into jars after sterilizing them first
Mushroom caviar from saffron milk caps: a recipe for the winter
With lemon zest
The addition of lemon zest to the preparation gives the dish a citrus piquancy.
What ingredients will you need?
Cooking products:
- freshly cut saffron milk caps – 2 kg;
- clove buds – 2 pcs.;
- citric acid – 10 g;
- bay leaves – 2 pcs.;
- freshly grated lemon zest – 10 g;
- sugar – 40 g;
- black pepper – 7 pcs.;
- filtered water – 600 ml;
- allspice – 7 peas;
- rock salt – 50 g.
Step-by-step cooking process
Instructions for pickling mushrooms step by step:
- Pour 600 ml of water into a container, add pepper, bay leaf and cloves.
- Boil the brine for 5 minutes, add lemon acid and add the zest. After 2 minutes, add sugar and salt. Boil the filling until the crystals dissolve.
- Pour peeled and washed mushrooms into the brine and cook for 10 minutes, stirring.
- Catch the saffron milk caps with a slotted spoon, fill the jars with mushrooms and fill with marinade.
- Cover the jars with lids and after the preparation has cooled, transfer the mushrooms to the cellar or place them on the refrigerator shelf.
Important! To prevent mold from appearing on the surface of the brine, you can add a little oil to the mixture before covering the jar with a lid.
How to freeze saffron milk caps for the winter: recipe
There are many options for freezing such mushrooms. Usually they are cleared of debris, washed and dried on a towel. Thus, the prepared saffron milk caps are placed in zip-lock bags and placed in the freezer.
Many housewives boil or fry mushrooms before freezing. Such semi-finished products are frozen in containers.
How to freeze saffron milk caps for the winter: recipe
Preparation
If you do come across spoiled and wormy fruits, they need to be removed. The remaining mushrooms are cleaned of contamination, soil residues, pine needles and blades of grass.
If you come across large specimens, it is better to cut them into 2-4 parts. Although the cut fruits will lose their shape during salting, due to the fact that they are under pressure, they will certainly be salted, and their taste will not be affected.
Depending on how the mushrooms will be processed further, the further processing method will also depend:
- for the cold or hot pickling method, after cleaning the mushrooms from debris, they are washed;
- To dry them you just need to wipe them with a damp cloth.
Let's look at recipes for making delicious snacks.
Salted saffron milk caps have turned green: why, can they be eaten?
Green saffron milk caps can be eaten. Very often it is these mushrooms that acquire a green tint. This is due to the fact that they grow in coniferous forests. Also, when the mushroom is damaged, green juice may be released. This is normal and this pickle can be eaten.
Salted saffron milk caps have turned green: why, can they be eaten?
Saffron milk caps are considered royal mushrooms. They have a delicate taste and pleasant aroma. If properly salted, they will take pride of place even on the holiday table.
Composition and beneficial properties
The mushrooms got their name due to the peculiarities of their appearance in the form of a bright red color. This color is given by beta-keratin, which, when ingested by the human body, is converted into vitamin A. This element is necessary for the normal functioning of the visual organs.
The presence of a large amount of vitamins, mineral salts, ash substances, and saccharides has a beneficial effect on the condition of the human body. Eating them improves the structure of hair, nails, and skin. Camelinas contain lactrioviolin, which is a unique antibiotic of natural origin and is capable of suppressing the activity of bacteria.
Due to the presence of this effect, mushrooms are often used in traditional medicine recipes for the treatment of inflammatory diseases, including tuberculosis.
The advantage of saffron milk caps over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they contain, they are equal to meat. At the same time, the product has high energy value; according to this criterion, it exceeds that of beef, chicken and eggs.
