Saffron milk caps, canning mushrooms and preparing for the winter, recipes with photos and videos. Pickled saffron milk caps - the best recipes for delicious homemade preserves
In our family, we always prepare a lot of mushrooms for the winter. We freeze them, pickle different varieties in jars and, of course, salt them. We prefer to salt saffron milk caps. We also salt the mushrooms and milk mushrooms a little, but we salt the whole 20-liter oak barrel of saffron milk caps. We believe that salted ones are the most delicious.
There are several ways to pickle saffron milk caps. The main ones are the cold method, hot salting and the so-called fast method. When pickling mushrooms using a cold method, they change their color and become dark; when pickling mushrooms using a hot and quick method, the color is preserved.
For pickling using any of the methods, you need fresh mushrooms. If you pick mushrooms yourself, then in order to have less work with them at home, inspect them when you cut them. Do not take wormy mushrooms; carefully cut off any remaining clay or soil from the stem. Remove large debris and leaves.
Of course, it is best to collect mushrooms that are not very large, with a cap diameter of no more than 5 cm. During pickling, such mushrooms will completely retain their appearance, and they are pleasant to serve and eat.
If you are lucky and you collect saffron milk caps, they will remain intact and beautiful in any size, practically without losing their beauty as a result of all the processing and manipulation with them. Such mushrooms grow in pine forests, they are dense, the stem is thick, the mushroom is fleshy, heavy, their cap is slightly closed downwards.
In spruce forests, saffron milk caps grow that are thinner in structure; it is better to collect those that are not very large. When pickling, large mushrooms will need to be cut into 2-4 parts, and the lamellar cap will break during processing. The mushrooms will be tasty, but their appearance will suffer.
So let's look at all the main methods of pickling mushrooms, so that after familiarizing yourself with them, you can make the right choice.
How to pickle saffron milk caps for the winter in jars in a cold way - a simple recipe
The peculiarity of pickling mushrooms using this method is that we do not heat them. And there are two ways of salting. The first is when we wash the mushrooms, and the second is the so-called “dry” method, in which the mushrooms do not have any contact with water.
Let's look at the first method first.
We will need (for convenience, the calculation is given for 1 kg of mushrooms):
- saffron milk caps – 1 kg
- salt - 2 tablespoons (50 g)
- garlic -3-4 cloves (optional)
- dill - optional
- peppercorns - 15 peas
- cloves - 4 pieces
- horseradish leaf
Preparation:
1. First, we sort and wash the mushrooms. We clean them of forest debris, cut off the darkened section of the stem, and remove the remaining soil from it. We remove wormy mushrooms. Very often, only the stem is wormy, so the cap can be kept and the stem cut off.
If it’s a pity to throw away such mushrooms, then put them in cold salted water for 5-7 minutes. All existing worms will come out of the mushroom. But it is best to discard such mushrooms already at the harvesting stage.
2. Place the mushrooms on a towel to drain all the water.
3. You can salt the mushrooms directly into jars, or you can first pickle them in a saucepan, and only then transfer them to jars.
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The second method is more preferable, because the mushrooms will give juice and settle during the pickling process. And you can put as many of them in jars as you can fit. After all, if you store them in the refrigerator, then the space there in the fall is always worth its weight in gold.
4. Consider the method of salting in a saucepan. Place half a horseradish leaf on the bottom. Horseradish prevents mold from growing, so I always add it to all my pickles. All other greens can be used as desired. I always add dill. But many people don’t do this because they want to preserve the natural taste of mushrooms. Personally, the light aroma of dill doesn’t bother me at all, and I even like it.
For the same reason, some people add, and others refuse to put, currant leaves, oak leaves (this is always good), but as a rule, I add salt directly into an oak tub, and there is no need for me to put leaves.
Garlic also raises the same controversial issue. I add a little of it for spice and piquancy. But some people think that garlic is useless when pickling mushrooms.
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And recently I began to add a sprig of heather and a spruce twig. I put it on the bottom and on top, and sometimes in the middle. This was suggested to me by one grandmother, with whom we once talked on occasion. She said the twigs preserve the forest flavor of the mushrooms and prevent mold from growing.
In general, what to add is a matter of taste! And as they say, there is no arguing about tastes. The main thing is mushrooms and salt! And everything else, as you like. I only add what I wrote in the ingredients list. You can try the same thing. And if you already have your own experience, then add, or vice versa, remove something from what is proposed.
5. Divide the spices and garlic into approximately 3 parts. One piece on the bottom, one in the middle, and one on top.
6. And so the bottom is laid out, and we begin to put mushrooms in the pan. Here, too, there is no consensus; some place them with their caps down, others up. I think this question is not fundamental. Whatever you think is right is right!
Every two or three layers should be sprinkled with salt. Approximately divide the salt into the required number of parts and lightly add layers of salt. Then, when the mushrooms give juice, the whole brine will taste the same and all the mushrooms will be salted evenly.
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It is believed that salt consumption should be 1.5 cups of salt per bucket of mushrooms. But I admit honestly, I never measure salt with spoons or glasses, I sprinkle it “by eye.” But this can already be done when you have experience. To begin with, if you have never salted mushrooms, follow the proportions.
7. Place a few more dill sprigs, a little garlic, black peppercorns and clove buds in the middle of the layers.
8. Continue laying out layers of saffron milk caps and sprinkle them with salt.
9. Place dill, horseradish and remaining spices and garlic on top.
10. Place gauze on top in two or three layers so that it completely covers all the mushrooms. Place a plate on the gauze and a pressure in the form of a cobblestone or a jar of water.
After some time, the saffron milk caps will give juice, which will mix with salt, and pickling will occur. You will need to keep the mushrooms in this position for two weeks in a cool place. Every two to three days you will need to rinse the gauze in hot water, or better yet, change it for a new one.
11. After two weeks, you can transfer the mushrooms into jars along with the brine and store them in the refrigerator.
And if there is an underground or pit, then you don’t have to transfer it, but store the mushrooms directly in a saucepan or barrel. You can eat in two weeks. That is, the total salting time is one month.
Dry method of pickling saffron milk caps
This method differs from the previous one in that when cleaning mushrooms, we do not wash them, but clean them dry. In principle, this is not difficult, especially if the mushrooms are boron mushrooms. As I already said, they grow in pine forests in moss, and when you collect them, they are clean and tidy. Of course, the basket contains needles and leaves that fall from the trees. It is from them that we clean mushrooms.
Also make sure that there is no soil left on the leg.
The ingredients are the same as in the previous recipe. Basically, just like the cooking process itself.
With this method of salting, it is recommended to lay the mushrooms with their caps facing up and salt each layer.
The salting process will continue for at least 2-3 weeks. During this time, the mushrooms will shrink greatly. And if you went and picked up more saffron milk caps, then you can salt them and put them directly into the same container.
Be sure to cover the top layer with gauze, which also needs to be changed every three days. And oppression is also necessary. Without it, the mushrooms will not produce juice and the pickling process will not occur.
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It should be noted that in both the first and second cases, the saffron milk caps will change their color and become green-brown. My dad called these mushrooms “frogs.” Many people are confused by this circumstance and prefer to pickle saffron milk caps using heat treatment.
Saffron milk caps for the winter - hot cooking recipe
This is the method we use to salt mushrooms in our family. Just because saffron milk caps retain their beautiful color. And despite the fact that according to the first method, saffron milk caps retain all their beneficial properties, since they do not undergo heat treatment, we still choose this method!
That’s why I salt saffron milk caps with minimal heat treatment. My mother also pickles mushrooms. And she, in turn, was taught how to salt like this by one grandmother, whom my mother met quite by accident, on a train. And now, we have been salting saffron milk caps this way for many years. Many thanks to my grandmother, whose name we unfortunately do not know.
We will need:
- saffron milk caps – 5 kg
- salt - 250 gr
- garlic - 3-4 cloves
- cloves - 7-8 pcs.
- black peppercorns - 15 pcs
- red hot pepper - optional
- dill
- horseradish leaf
And as I said above, recently I began to add a couple of sprigs of heather and young spruce. But this is optional.
Preparation:
1. Sort and wash the mushrooms, clean them from forest debris, and cut off any remaining soil from the stems. You also need to select wormy mushrooms; it is better not to use them.
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I try to collect saffron milk caps in the forest and immediately clean them of dirt and throw away the wormy ones. And at home I pour them into a bucket, about halfway, and fill them with water. And then I just rinse, the grass and needles float up, I remove them, and all the mushrooms are clean. This greatly reduces their processing time. And this is very significant when you collect 4 large baskets of mushrooms, and they all need to be processed as quickly as possible.
2. Since I do everything “by eye,” I will tell you in this category. I place about a five-liter bucket of washed saffron milk caps in a basin. I boil water in a five-liter saucepan. And pour boiling water over the mushrooms in a basin. The mushrooms begin to crackle slightly.
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Carefully, so as not to damage them, I mix them with a slotted spoon, no more than 1-2 minutes. During this time, the crackling stops, which means the mushrooms are ready.
At this stage, the mushrooms can be boiled. To do this, you need to boil water and place mushrooms in it. Cook for 5 minutes, while removing the foam. However, saffron milk caps don’t produce much foam, so there’s not much to shoot!
But I reduce the processing time by two or three times, and therefore I only scald the mushrooms. This is a proven method, don’t be afraid that too little time is spent on scalding. You can even eat saffron milk caps raw, just season them with salt.
3. And so after 1-2 minutes, carefully drain the water, which has acquired a red color. And then we put the mushrooms in a colander. Also be careful not to damage the appearance. From a bucket of raw saffron milk caps you get two full scalded colanders.
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4. Let the water drain. And pour them back into the basin. Let them lie down for a while and cool down, so that your hand can bear it when you touch them. Then add salt. I sprinkle 1.5 to 2 handfuls of salt on this amount. If the mushrooms are small, then you need two handfuls of salt, if the chopped mushrooms are large, then one and a half.
Add 5-6 black peppercorns, 2 cloves, a small piece of red hot pepper.
Gently mix the contents with your hands so as not to mash the mushrooms with a spoon. And we taste the saffron milk cap. Not only can you eat it, but it’s also delicious! It should be salty enough to taste, but not too salty. In general, you should like the taste so much that you want to try another mushroom, and then another...
This means that you salted everything correctly!
5. While the mushrooms are salting, we prepare the dishes in which we will prepare them for the winter. I have a 20-liter oak barrel. The mushrooms you get in this way are simply delicious!
But, it is clear that not everyone has such luxury.
Therefore, you can put the salt directly into jars if you store the mushrooms in the refrigerator. Or in a large saucepan if you store it in a cool place. The ideal storage temperature is from 0 to 7 degrees.
6. Place a leaf of horseradish on the bottom of the prepared container. A sprig of heather and a spruce branch, if available. If not, then don’t, I’ve been salting saffron milk caps without them for many years, and everything was just fine!
Place sprigs of dill on top of them.
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7. Place the mushrooms as they sit. Hats up or down doesn't matter.
8. Now let's move on to the next batch. Everything is in the same order. Until we completely fill the entire container, be it jars, or a pan, or a barrel.
9. If the container is large, then add dill every two or three layers of mushrooms. Lightly press the layers with your hands to release the juice.
10. Be sure to place a leaf of horseradish and dill on top. And I also lay out a spruce branch and heather.
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11. Be sure to cover the top layer with gauze and lightly press the contents. All mushrooms should be covered with a delicious-smelling reddish brine. If for some reason there was not enough brine and juice, then add a little from the pan in which the colander stood and where the water was drained. Maybe you just need to add a couple of glasses. Or maybe there will be enough juice anyway.
If you put heather on top, then press it down, covering the contents with a flat plate, otherwise you can seriously prick yourself. It is generally better to leave the plate so that suitable pressure can be placed on it.
If you salt the saffron milk caps not in a jar, then there must be pressure so that the mushrooms are completely in the brine. The brine should maintain a reddish color throughout. If it turns gray, it means the air temperature is too high, and the process of mold formation has begun in it.
Of course, this mold is not terrible. You can always change the gauze on which it actually formed. And you can even wash the top layer of mushrooms and pour boiling water over them. Such mushrooms are suitable for food.
But you must admit, it’s better when everything is done correctly, we store it correctly, and our mushrooms, on which we worked so hard, will be inaccessible to any mold.
Try to have such pressure that you can close the pan with salted mushrooms with a lid. If we store it in a jar in the refrigerator, then simply cover it with a plastic lid.
But if we store it in a basement or pit, then a lid is simply necessary and mandatory.
12. We immediately lower the mushrooms into the hole and do not touch them for a month and a half. So that they are thoroughly salted and become delicious.
13. After the allotted time, we take out our salted mushrooms, put them in a salad bowl, season them with finely chopped onions and vegetable oil, or eat them with sour cream. And there are no mushrooms tastier and more aromatic than saffron milk caps. Take my word for it!
A quick and easy way to pickle saffron milk caps
As you know, saffron milk caps grow in several layers, starting from mid-July and ending in September, and sometimes even the beginning of October. There is such a late layer when you go after them, and the ground has already been covered with light frost since early morning.
It is these mushrooms that are good to pickle for the winter. It has already become cold in the pit, and the temperature for storing them is set to just comfortable.
But what to do when you collect saffron milk caps in July? That's right, pickle it in a jar and store it in the refrigerator. Or make a quick pickle and eat it right away, on the same day. How to do it?
And it couldn’t be easier to do it! Take the amount of saffron milk caps required for pickling. We wash them and clear them of forest debris. Then put it in a saucepan, add the spices and herbs that you like and add thick, thick salt.
Then mix everything and add a little more salt on top. Cover with a flat plate or saucer, depending on the size of the pan. And leave it for 2 hours. You don’t need more time, otherwise the mushrooms will over-salt and become very salty.
After the allotted time, wash the mushrooms in cold running water. Place in a colander and allow all the water to drain.
Now you can season the saffron milk caps with oil and sprinkle with fresh chopped onions. That's it, a wonderful tasty snack is ready! You can eat it with pleasure, serving it with boiled potatoes and enjoying the wonderful taste and forest aroma!
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I will not now specifically dwell on the beneficial properties of saffron milk caps. Entire articles have been written about this. I'll just say that
Step 1: clean the saffron milk caps.
First, we clean and thoroughly rinse the saffron milk caps. To be honest, this is the most depressing part for me in the whole recipe, but my sacrifices will be rewarded in the future. After cleaning the mushrooms, pour salted boiling water over them and discard the mushrooms in a colander. You can skip this stage, but, as I noticed, it is after this procedure that saffron milk caps acquire a particularly delicate taste. Next, dear housewives, let’s relax a little and start preparing the marinade.Step 2: prepare the marinade.
I don’t particularly like to complicate my life with recipes that are difficult to conceive and execute, so I prepare the simplest marinade that I can come up with. A small amount of water, a little less than a glass, mix with citric acid and salt, then bring to a boil. Boil the marinade over low heat for about twenty minutes. If desired, you can deviate from the recipe and not add citric acid to the water. It is enough to add just a little vinegar to the warm marinade. Step 3: put the saffron milk caps into jars.
Pour this marinade over the cooked and almost forgotten saffron milk caps, don’t forget to throw in the allspice peas. Cook the mushrooms over the fire for fifteen minutes. I recommend further straining the mushrooms into a clean pan. Place the saffron milk caps in sterilized jars (I usually sterilize the jars in the oven) and fill them with marinade again. Now all that remains is to roll them up and place them in a dark place or, in my case, on the balcony. There they will successfully wait for the imminent serving on the table. Step 4: Serve the pickled saffron milk caps.
Pickled saffron milk caps are usually served as an appetizer at the beginning of a meal or as a side dish on the same plate with the main course. Bon appetit!
Pickled saffron milk caps are a wonderful appetizer for the New Year's table, an ideal lunchtime snack for working people and an excellent dinner for those women who are on a diet and cannot afford a large number of delights
Jars of saffron milk caps can be closed with iron and nylon lids, so they will last the whole year and no problems.
Many mushroom pickers consider the saffron milk cap to be the most noble mushroom. And this is not surprising, because it has a refined taste and aroma. Wanting to enjoy these mushrooms for as long as possible, many people wonder how to pickle saffron milk caps. You can prepare a delicious winter snack quite easily and quickly, the main thing is to know the right recipe and strictly follow it.
It is very easy to recognize saffron milk caps in the forest. They are distinguished by a specific light orange color, which gives the mushroom its name. The cap of a young mushroom can be flat or slightly concave. In this case, the edges will always point down. Older specimens acquire a funnel-shaped shape.
The mushrooms have fairly dense orange flesh. A milky juice is released from the cut. It has a sweetish taste that is slightly bitter. When exposed to air, it acquires a green tint.
The stem of the mushroom has a cylindrical shape. There are small recesses on it, which are painted in a darker color.
Preparing mushrooms for pickling
Marinating saffron milk caps should begin with preparing the mushrooms themselves. To do this, first of all you need to sort them out. Remove any forest debris you encounter. Examine the mushrooms carefully. Wormy and rotten specimens are not suitable for preparing winter snacks.
Rinse the saffron milk caps thoroughly in cool running water. Then calibrate them. It is best if the jars contain mushrooms of the same size. The legs must be trimmed from the bottom by about 2 cm.
Hot method of pickling saffron milk caps
This recipe is quite popular among housewives. Using the hot method, you can get a delicious winter snack that will become the center of any holiday table. For one kilogram of mushrooms you need to prepare the following ingredients:
- 7 grams of salt.
- 1.5 grams of citric acid.
- 150 ml water.
First of all, let's prepare the marinade for the saffron milk caps. To do this, boil water and add salt and citric acid to it.
At the same time, we will prepare the jars for sterilization. Rinse them thoroughly using baking soda. Make sure that no baking soda residue remains on the jars. Dry them a little.
Sterilize the prepared jars with steam. Boil the lids in a separate container.
Place the prepared mushrooms into the boiling marinade. Once they release their juices, continue cooking for 15 minutes. When the mushrooms are ready, they can be placed in jars. Pour in marinade.
Now all that remains is to roll up the jars and leave them to cool. Don't forget to turn them upside down.
Using the hot method, you can prepare a winter snack that will be completely safe and incredibly tasty.
Original recipe
Pickled saffron milk caps can be prepared at home using another recipe. With its help, you will get a winter snack that will amaze everyone with its delicate taste. All you need is a little salt and water.
Before pickling saffron milk caps, you need to soak them in clean water for a couple of hours. Place the soaked mushrooms in a saucepan, add water and boil for three minutes. After this, they need to be filled with cold water and discarded in a colander. Allow the moisture to drain completely.
Place the mushrooms in a properly prepared jar. Make sure that each saffron milk cap is positioned with its cap down. Sprinkle each layer with salt. For the first layer you will need no more than 1 tablespoon. Pour cold water over the saffron milk caps. Do not pour too much of it, as the mushrooms will release juice.
You need to put pressure on top of the mushrooms. This could be a wooden circle on which a jar of water is placed. If you are afraid that mold will form in the mushrooms, then add a little vegetable oil to them.
As they cook, the mushrooms will sink to the bottom. Therefore, after some time, it will be possible to add new saffron milk caps to the jar. This method of pickling saffron milk caps is more accurately called pickling, since the recipe does not involve the use of vinegar. You can eat such a snack after a month and a half. At the same time, keep it in a cool room.
Ryzhiki marinated with seasonings
Ryzhiki have a delicate taste, so you don’t need to use any spices to prepare a delicious snack. But for those who love bright and rich dishes, a recipe for pickling saffron milk caps with the addition of seasonings is more suitable. It is not difficult to prepare such a snack at home. The main thing is to stock up on the necessary ingredients:
- 1 liter of water.
- 7 black peppercorns.
- 1 bud of clove.
- 1 teaspoon table salt
This amount of spices is enough for a kilogram of mushrooms. In addition, you will need half a glass of 9% vinegar.
Place the prepared mushrooms in a saucepan and add a liter of boiling water and salt to them. Place the pan on the fire and boil for three minutes. After this, drain the saffron milk caps in a colander.
To prepare the marinade for saffron milk caps, you will need to mix all the spices with boiling water. Boil the marinade for a few minutes and leave to cool slightly.
At this time, you can sterilize the jars. To do this, boil a liter of water in a saucepan. As soon as the water boils, cover the pan with a sterilizer and place the jars in it. In this way, you can quickly and reliably prepare jars for pickling saffron milk caps.
All that remains is to place the mushrooms in jars and fill them to the top with marinade for saffron milk caps. We seal the jars hermetically. As you can see, preparing such a snack is extremely simple. But remember that it should be stored in the refrigerator. You can serve this snack three days later.
Pickled saffron milk caps “Classic”
The most common method of storing mushrooms for a long period. It does not require special knowledge, and therefore even an inexperienced housewife can handle it.Ingredients:
2 kg of mushrooms;
4 tbsp. water;
2 tbsp. l. acetic acid (30%);
5 pieces. black and allspice;
3 pcs. bay leaves;
1 tbsp. l. Sahara;
2 tbsp. l. salt.
Preparation:
1. Clean the main product, wash it, and immerse it in boiling water. Cook for about 10-15 minutes.
2. Drain the liquid and put the mushrooms back into the same pan.
3. Pour in the specified amount of water, bring to a boil, add spices. Stir and cook for about 5 minutes.
4. Add vinegar last and cook for another 2-3 minutes.
5. Place the hot appetizer in a glass container, pre-sterilized, and lightly press down with a spoon.
6. Fill with aromatic marinade to the top of the jars. We roll it up, wrap it in a blanket, let it cool, and then transfer it to the cellar.
Ryzhiki marinated with onions
In this cooking option, onions are not added to the canned food. But it is used as a spice, which will give the finished snack a unique aroma.
Ingredients:
2 kg of mushrooms;
2 onions;
0.5 l of water;
10 pieces. black peppercorns;
5 pieces. bay leaf;
50 ml 9% vinegar;
½ tbsp. Sahara;
1.5 tbsp. l. salt.
Preparation:
1. Pour thoroughly washed saffron milk caps with water, add the whole peeled onion, place on the stove and bring to a boil.
2. Cook for about 20 minutes, place in a colander to drain excess liquid. We throw away the onion; we won’t need it anymore. Pour the required amount of water into the pan, boil, and immerse the mushrooms in it. Cook for about 5 minutes.
3. At the end, add vinegar, wait 3 minutes and set aside. Place in clean glass jars, pour in the hot marinade, and seal.
4. Turn over, wrap and allow to cool completely. Then we put it in a cool, dark place and store it until winter.
Ryzhiki for the winter with garlic
An incredibly tasty appetizer, prepared hot, will become the main decoration of the festive table. If desired, you can add less table vinegar.
Ingredients:
3 kg of mushrooms;
1 liter of water;
7 cloves of garlic;
4 things. carnations;
5 pieces. bay leaf;
10 pcs. black and allspice;
100 ml 9% vinegar;
1.5 tbsp. l. Sahara;
2 tbsp. l. salt.
Preparation:
1. Wash the peeled mushrooms thoroughly and place in a colander.
2. Immerse in boiling water for 3 minutes, then immediately remove and transfer to a sieve.
3. Separately, pour water into a saucepan and bring to a boil.
4. Peel the garlic cloves and cut into small pieces.
5. Place the saffron milk caps along with bay leaves, cloves, and two types of pepper. Pour in granulated sugar and salt.
6. Bring to a boil, cook for about 15 minutes, add chopped garlic along with vinegar. We wait 5 minutes and leave.
7. Sterilize the jars. Fill with mushrooms to the top. We filter the liquid, put it on the fire, boil it and pour it over the future appetizer. Cover with lids, cool, and take to the cellar.
Ryzhiki marinated with 6% vinegar
A flavorful, light snack with a slightly unusual combination of white pepper and apple cider vinegar. An ideal addition to various vegetable salads.
Ingredients:
2 kg of mushrooms;
4 tbsp. water;
6 peas each of black and white peppers;
3 pcs. bay leaf;
100 ml 6% vinegar;
2 tsp. Sahara;
3 tsp. salt.
Preparation:
1. Combine two types of pepper along with other spices in a saucepan and fill with water.
2. Bring to a boil, reduce heat, cook for 15 minutes.
3. Then add vinegar and immerse well-cleaned and washed mushrooms. Continue cooking for 10-12 minutes.
4. Fill clean half-liter jars and cover with lids. Carefully place in a large saucepan of hot water. Sterilize for about 20 minutes.
5. Roll up, turn over, wrap in a warm blanket. We leave it like this for a day, and then transfer it to a room suitable for long-term storage.
Rizhiki in Polish
The peculiarity of this recipe is that the marinade must be prepared 24 hours before canning the saffron milk caps. The appetizer turns out to be quite spicy.
Ingredients:
2 kg of mushrooms;
1 tsp. dry mustard;
2 pcs. a slice of horseradish;
5 pieces. black pepper;
2 pcs. carnations;
Bay leaf;
2 liters of water;
50 ml table vinegar;
100 g sugar;
50 g salt.
Preparation:
1. Boil water, add the listed spices along with horseradish. Cook for 30 minutes over low heat. Set aside, cover with a lid and let sit.
3. During this time, bulk products will completely dissolve in the liquid. Place it on the stove again, wait for it to boil, and cook for 10 minutes.
4. Separately, boil the pre-processed main ingredient for about 15 minutes. We remove the foam in a timely manner.
5. Place in a clean glass container, pour in the heated marinade and close with lids.
6. Let it be stored until winter in a cool, dark place.
Ryzhiki, marinated without sterilization
A very easy, quick recipe for making pickled mushrooms. A simple set of products plus a little free time and your winter snack is ready.
Ingredients:
1 kg of mushrooms;
2/3 tbsp. water;
4 things. allspice peas;
citric acid on the tip of a knife;
1 tsp. salt.
Preparation:
1. Clean the saffron milk caps and rinse them in running water.
2. Salt the water and bring to a boil. Carefully immerse the mushrooms, boil for 3 minutes and set aside.
3. Cover with a lid and keep for only half an hour. Then drain the liquid.
4. Pour salt and citric acid into distilled water. Bring the marinade to a boil.
5. Divide the appetizer into glass jars, add spicy hot filling and roll up.
Ryzhiki with juniper berries
Perhaps the most unusual step-by-step recipe with photos, where dry juniper berries are used as the main spice. They give preservation a special taste and aroma.
Ingredients:
2 kg of mushrooms;
3 pcs. onions (medium);
2 tbsp. l. mustard beans.
For filling:
1 liter of water;
50 ml vinegar;
2 tbsp. juniper berries;
10 pieces. allspice;
15 pcs. regular pepper;
3 tbsp. l. Sahara;
2 tbsp. l. salt.
Preparation:
1. Trim the stems of processed and washed saffron milk caps by 0.5 cm.
2. Transfer to an enamel pan, fill with water and salt. Press the lid on top and keep it in this position for 20 minutes.
3. Wash each mushroom thoroughly with your hands. We cut large ones into 2-4 parts, do not touch small ones.
4. Pour an equal amount of mustard seeds into the bottom of the sterilized jars.
5. Peel the largest onion, rinse it, chop it into thin rings, and combine with the spice.
6. Prepare the filling. Add juniper berries, pepper, vinegar, sugar and salt to boiling water. After boiling, cook for 15 minutes.
7. Fill the jars filled with mushrooms to the brim and roll them up.
8. Take a large wide pan, place the workpiece there, pour in so much water so that the container is immersed in it 2/3 in height.
9. Place on the stove and boil until bubbles rise in the jars. You can reduce the heat slightly after boiling.
10. We wait half an hour, then carefully remove the jars of mushrooms, wipe them, wrap them in a towel, put them upside down, and let them cool.
Saffron milk caps in tomato and paprika
According to this recipe, preparing saffron milk caps for the winter turns out to be both spicy and sweet. It can be passed through a meat grinder, and will be an excellent dressing for almost any dish.
Ingredients:
1.5 kg of mushrooms;
0.5 kg of onion;
250 ml tomato sauce;
100 ml vegetable oil;
1 tsp. ground paprika (sweet);
3 cloves of garlic;
3-5 pcs. allspice;
1.5 tbsp. l. 9% vinegar;
0.5 tbsp. l.
Preparation:
1. Cut the processed saffron milk caps into 4 parts.
2. Heat the oil in a frying pan, lay them out, fry for about 20 minutes.
3. Peel the onion, rinse, cut into small cubes, add to the mushrooms, simmer for half an hour over low heat.
4. Pour in all the spices, except paprika and vinegar, cook for exactly 1 hour. Don't forget to stir.
5. Almost at the very end we introduce them.
6. Distribute the appetizing mass into jars, roll up and cool in a towel.
7. After a day we take it to the basement.
Ryzhiki, pickled for the winter, can be added to first courses and cold appetizers to add piquancy. They also go well with fried potatoes, mashed beans, pasta, buckwheat, and can also be served as a complete dish, seasoned with salt, onions and butter.
So we went for amazingly tasty and healthy mushrooms - for Rizhiki! And the catch turned out to be a success! How are they useful, you ask? How to prepare them for the winter? And where do they grow? About everything right now...
Useful properties of saffron milk cap!
The pulp of camelina contains a natural antibiotic, lactarioviolin, which suppresses the development of bacterial infections, including tuberculosis. It is believed that this mushroom can have a healing effect in metabolic disorders, for example, vitiligo (spotting of the skin).
In terms of calories (100 g of fresh saffron milk caps contain only 17 kcal, while salted mushrooms are much higher in calories) and nutritional value, salted saffron milk caps are superior to chicken and beef, while they are much easier to digest than other types of mushrooms by the human body.
Among the protein compounds of the mushroom there are a lot of essential amino acids, which are absorbed in the digestive tract by about 80%. Ryzhiki do not contain bitterness and can be eaten even raw without the slightest fear for health.
Where do saffron milk caps grow?
Saffron milk caps grow near spruce trees, in grass, on moss. We travel 60 km from the city. There is such a spruce forest there - simply impenetrable. After picking mushrooms, we spend another fifteen minutes freeing ourselves from spruce needles, which penetrate into all parts of our clothes...))) But it’s worth it. I can hardly convey to you that state of mind when we return with full buckets and baskets of saffron milk caps! It's so cool!
Recipe for pickling saffron milk caps in Zepter dishes!
I clear the saffron milk caps of needles and start preparing them. In the Zepter bowl, I salt a small amount of saffron milk caps for one meal, so that I can eat them within 8 hours. I divide the main part of the mushrooms in half: one for pickling, mainly those that are larger, and those that are small for pickling.
I spread the second layer of mushrooms and also salt, so to the top. Then I cover it with a heavy plate and close it with the Waxie lid. I create a vacuum, turn the screw on the Klose and put the bowl in the refrigerator for 8 hours.
After 8 hours I take it out, turn the screw to “Open” and....!!! Mmmm, yummy, mix saffron milk caps with sour cream, boil the potatoes and bon appetit, as they say.
For the winter, the pickling process is the same, but you can add dill umbrellas and cover the top of the jar with a leaf, press it down with skewers, put three layers of gauze on top of the jar and put it in the refrigerator. After a day, they are basically ready to eat!
Pickled saffron milk caps for the winter!
To do this, I don’t boil the saffron milk caps separately, but cook them in a ready-made marinade. For the marinade, I take 1 tbsp per liter of water. salt, 1.5 tbsp. sugar, 8 tablespoons 9% apple cider vinegar, 3 cloves, 3 allspice peas , 1 g citric acid (so that the color does not deteriorate). The marinade has boiled, I add the saffron milk caps to it and cook over low heat for 20 minutes.
