Ryzhiki are one of the best agaric mushrooms for pickling at home. According to the collection area, there are boron and spruce saffron milk caps. The first ones, which are younger, have a round cap with edges curved towards the stem; older mushrooms have a funnel-shaped cap with light, concentrically located circles.
Camelina pulp orange color. If they are broken, they release a sweetish juice. Ryzhiki are very well suited for pickling for the winter. Every housewife wants to know a simple recipe for preparing saffron milk caps for the winter. We present to your attention recommendations on how to pickle saffron milk caps for the winter.
A plate of salty saffron milk caps is also appropriate for festive table, and at home. Pickling saffron milk caps does not require much time or special skills, and you can easily master simple technology. So how to properly salt saffron milk caps?
Collected mushrooms must be processed as quickly as possible. Shake off the sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the stem with the remains of mycelium. Place the saffron milk caps for salting in layers in the prepared bowl with the caps down, the plates up, trying to close the recess of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and place pressure on top. This is the “skeleton” of the technology.
Now in more detail about several in various ways how to properly salt saffron milk caps, and you will easily give out advice on how to properly salt saffron milk caps.
How to pickle saffron milk caps for the winter in jars - recipes
In order to pickle saffron milk caps you will need:
- kilogram of saffron mushrooms;
- 50 grams of coarse salt;
- water;
- container for pickling (jars, buckets, pans, wooden tubs);
- spices to taste.
How to pickle saffron milk caps for the winter using the dry method
First of all, in order to pickle for the winter, the saffron milk caps need to be disassembled (throw away the wormy and wrinkled ones), then the saffron milk caps need to be thoroughly cleaned (remove dust, dirt, soil, leaves), cut off sharp knife edges of the legs.
Over time, the saffron milk caps that you will pickle for the winter will release their juice and thicken significantly. As they settle into the bowl, add freshly picked saffron milk caps, sprinkle them with salt until the settling stops and the bowl is completely filled.
The dry method of salting saffron milk caps is suitable for pickling mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and release maximum own juice when salting.
To properly salt, process the saffron milk caps according to technology (do not wash them!). Take a container for pickling, line the bottom with currant, cherry, and bay leaves. Start laying out the saffron milk caps in layers, sprinkling rock salt with the addition of black peppercorns and pressing each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper to taste.
Tip 1: To properly salt, never use iodized salt to pickle saffron milk caps. Spoil the product.
Tip 2: do not use cloves, cinnamon, or garlic as a seasoning for pickling saffron milk caps. These seasonings will overpower the amazing natural flavor of the mushrooms. Let's say dill and its seeds. In general, saffron mushrooms require the least amount of seasoning. And so good!
Having finished compacting all the layers, place them on the most upper layer the same leaves you used for the bottom of the container. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of saffron milk caps is covered with brine. If the brine does not cover all the saffron milk caps, then increase the pressure.
Your delicacy is ready!
Mushrooms in spicy brine are a great appetizer that can be used for everyday and holiday meals. Salting is considered one of the simplest methods of preparing food for the winter; even a novice cook can cope with it. Camelina mushrooms will be very tender and tasty after salting.
How to hot pickle saffron milk caps for the winter
One of the most common ways of salting saffron milk caps for the winter is hot salting. So, how to pickle saffron milk caps using the hot method? There is nothing difficult about this, just try.
- saffron milk mushrooms – 10 kilograms;
- brine:
- water - five liters;
- sugar - 16 tablespoons;
- salt - 16 tablespoons;
- vinegar – 8 teaspoons;
- spices to taste (cloves, cinnamon, allspice, Bay leaf, dill, currant leaves).
- To pickle saffron milk caps for the winter using the hot method, first prepare the mushrooms for pickling. This must be done no later than 4 hours after picking or purchasing the mushroom.
- Clean fresh saffron milk caps to pickle for the winter of any debris and trim off the bottom of the stems and any damaged areas.
- Next, wash the saffron milk caps quickly in a running water cold water- so that they do not absorb excess moisture.
- Ryzhiki are mushrooms that do not require pre-cooking in order to be salted hot. Just before salting, cut the saffron milk caps into pieces of the same size.
- Next, to salt the saffron milk caps in a hot way, place them on the bottom enamel pan for pickling saffron milk caps, a layer of spices to your taste: bay leaf, allspice, cloves, dill stems and seeds, as well as cherry, blackcurrant and horseradish leaves.
- To pickle hot saffron milk caps, place them on the spices with the caps facing down. Each layer of mushrooms must be covered with table salt (forty grams per kilogram of mushrooms). When the bowl is full, add spices to the top layer.
- Cover the pickling wooden board and place the weight. Mushrooms in spicy brine will be ready in 7 days.
- The finished saffron milk appetizer can be rolled up in sterilized jars (0.5 l and 1 l) and stored all winter.
- You can serve saffron milk caps with various dressings. The most popular dressing for mushrooms is bite, onion and vegetable oil. Saffron milk caps also go great with sour cream.
You should not use metal utensils at any stage of salting saffron milk caps. Because oxidation will occur.
Remember, mushrooms are a difficult product to digest, so you shouldn’t overuse them.
How to pickle saffron milk caps for the winter with bay leaves
Saffron milk caps can be salted for the winter using this method. First, peeled saffron milk caps are blanched for 2-3 minutes in boiling water, and then drained in a colander (all the water should drain).
The mushrooms are also covered with a napkin and a circle is placed under pressure.
How to pickle saffron milk caps for the winter in a spicy way
To pickle clean saffron milk caps for the winter, you need to scald them with boiling water on a sieve, then cool them. cold water, let dry a little and place in prepared dishes (blackcurrant leaves, allspice and bay leaves are first laid out on the bottom).
Then cover the top with a blackcurrant leaf, a napkin, a circle and a weight.
How to pickle saffron milk caps for the winter with blanching
To properly salt saffron milk caps, place the prepared mushrooms in a saucepan of boiling water for two to three minutes and place in a large sieve. When the water has drained, place it in a container prepared for pickling according to the diagram indicated above. Seasonings are according to your taste, but remember our tip 2.
Tip 3: There should be no strong foreign odors in the place where pickled saffron milk caps are stored, because these mushrooms easily absorb foreign odors, which spoils their own aroma and taste qualities.
How to pickle saffron milk caps for the winter using the wet method with spices
This method of how to properly salt saffron milk caps differs from the previous one only in that the saffron milk caps are not blanched, but scalded with boiling water. Place in layers with salt, peppercorns and chopped onion rings.
Pickled saffron milk caps should be stored in a cool place, but without freezing temperatures.
Ryzhiki are not only very tasty, but also extremely healthy mushrooms, thanks to the content of natural antibiotic and others useful substances. These bright and beautiful mushrooms usually grow on grassy edges near pine trees. If you don’t know how to cook saffron milk caps, then let’s say right away that most often it is done in water, oil or marinade.
Saffron milk caps for the winter - snack recipe
So, before we talk about how to cook saffron milk caps, let’s say that such a dish is a wonderful appetizer for potatoes and other vegetable dishes.
To prepare this recipe you will need:
- saffron milk caps;
- salt and pepper to taste;
- vegetable oil;
- butter;
- sugar;
- garlic;
- vinegar;
- Bay leaf.
How to cook saffron milk caps quickly?
- You need to sort and clean the mushrooms. Saffron milk caps are very rarely wormy, but you definitely need to inspect them. Selected saffron milk caps must be washed and cut into slices before cooking.
- Pour water over the saffron milk caps, salt the water to your liking and put the pan on the fire. You need to cook saffron milk caps for no more than a quarter of an hour so that they do not lose their nutritional qualities.
- Place the saffron milk caps in a colander and let the water drain. While the mushrooms are cooling, you need to prepare a clean glassware. Place the cooled saffron milk caps in it, pour vegetable oil over them and add a little chopped garlic. It is advisable to consume this dish within several days.
Saffron milk caps for the winter - recipe in oil
You can also cook saffron milk caps in oil - you will get an excellent preparation for the winter that will perfectly preserve the natural taste of mushrooms.
- Before cooking, cut clean saffron milk caps into large pieces and place in a saucepan. Add butter (at the rate of 400 grams of butter per 1 kg of mushrooms)
- Cover the container with the saffron milk caps and cook over low heat, stirring occasionally. Wait for the butter to completely melt and become transparent.
- Transfer the saffron milk caps to sterilized jars, add hot melted butter and roll up the saffron milk caps. tin lids. Store mushrooms in the cold. Before eating saffron milk caps, just hold the jar in warm water so that the butter melts - and the dish is ready.
Saffron milk caps for the winter in marinade - recipe
For 1 kg of mushrooms you will need:
- 400 gr. water,
- 10 gr. salt,
- 5 gr. Sahara,
- 50 gr. vinegar,
- black peppercorns,
- several bay leaves.
How to cook saffron milk caps for the winter?
- Before preparing this recipe, dilute the marinade.
- Peel the saffron milk caps and rinse them in cool water. Immediately add the mushrooms to the seasoned water and cook for a quarter of an hour, stirring constantly. Gradually add mushroom juice to the liquid. Ready pickled saffron milk caps should be immediately rolled into sterilized warm jars.
Note!
You don't have to boil the saffron milk caps - even in an almost raw, slightly salted form, they will be edible. However, you should not experiment if you purchased saffron milk caps at the market. It is enough to fry or boil saffron milk caps for only a quarter of an hour to get a tasty and safe dish.
There are hardly people who are indifferent to tasty and crispy pickled mushrooms. After all, this is a wonderful preparation for the winter - a snack and table decoration. Let's find out how to pickle saffron milk caps to make them incredibly tasty and aromatic. For these purposes, you can use both hot and cold methods. Both methods are extremely simple, and dishes prepared using them are not inferior to each other in taste.
To make the appetizer truly tasty and aromatic, you need to properly prepare the marinade for the saffron milk caps. It is the marinade that gives mushrooms such an amazing taste.
The simplest and affordable option involves adding salt to water and citric acid. However, you can diversify it somewhat.
Saffron milk caps will be very tasty and aromatic if you use next recipe preparing the marinade. To do this you will need:
Pour the prepared marinade into the prepared mushrooms in jars and carefully seal them with lids.
Recipe for hot pickling of saffron milk caps
For those who want to learn how to prepare pickled saffron milk caps so that they turn out not only very tasty, but also beautiful, we should recommend hot way. Another advantage this method is that it guarantees the mushrooms an incomparable aroma and unique taste, and everyone who tastes them will get a pleasant feeling of satiety.
Hot marinated saffron milk caps have every chance of becoming both a festive and everyday snack.
Components
Let's look at how to cook them correctly. The list of ingredients needed to prepare this savory treat includes:
- 1 kg of fresh saffron milk caps;
- 1 liter of clean cold water;
- 1.5 tbsp. coarse table salt;
- 5 peppercorns each - allspice and black;
- 2-3 pcs. medium sized bay leaves;
- 2 pcs. fragrant dried cloves;
- 4-5 small pieces of cinnamon;
- 2-3 pcs. blackcurrant leaves.
Preparing mushrooms
Before marinating saffron milk caps, you need to prepare them:
- Carefully selected mushrooms should be placed on cutting board and with the help of sharp kitchen knife remove all rough areas.
- Place the saffron milk caps in a bowl with sufficient depth and rinse thoroughly under running water.
- Choose a medium-sized saucepan and fill it with clean cold water, then bring to a boil over high heat.
- As soon as the water boils, add salt and immediately reduce the heat level.
- Carefully add the prepared mushrooms to the pan. They should be boiled for no longer than 10-15 minutes - this will preserve their characteristic bright red, optimistic color.
- After this, the stove should be turned off, and the entire contents of the pan should be carefully drained using a sieve.
- Rinse the mushrooms under running water and set aside for a while.
Preparing containers
In order for the saffron milk caps marinated hot for the winter to be very tasty and of high quality, you need to properly prepare the jars for storing them. First, fill a pan with cold water and place it on the stove, turning on the heat higher. While the water is boiling, start preparing the jars - rinse them thoroughly under running water using a foam sponge, as well as a special detergent for dishes or regular baking soda.
Now washed glass jars with lids require proper sterilization. As soon as the water in the pan boils, you need to reduce the heat level, and then place each of the cans inside for about 10-15 minutes. Keep in mind that the amount of water in the pan should be such that the jars are completely submerged.
After a while, turn off the burner, and then, using oven mitts, carefully remove the cans and place them on the table upside down, having previously spread them out. kitchen towel. On at this stage Extreme care must be taken to prevent hot jars from bursting.
Brine
The next step is preparing the brine. To do this, you need to use 1 tbsp per 1 liter of water. l. salt, black and allspice, dried cloves, cinnamon and a few black currant leaves. Pour water into a saucepan, put it on the burner and wait until it boils, then add the prepared spices and stir until all the salt dissolves. After this, the heat level must be reduced and the marinating process can begin.
Final stage
Mushrooms must be carefully placed in hot pickle, and then boil them for about 10-15 minutes. After turning off the burner, you need to immediately put the mushrooms into jars. Top them with the rest of the brine and close the lids tightly. If you are interested in how, you can use this method.
Now tightly closed glass jars with mushrooms must be placed on the table with their bottoms up and wrapped in a blanket that retains heat well. When they have completely cooled down, they should be stored in a refrigerator or cellar, if available.
This appetizer can be served immediately after preparation.
Recipes for pickling saffron milk caps for the winter without sterilization
There are others interesting recipes preparing pickled saffron milk caps for the winter, which you will surely appreciate.
In English
The English method of pickling saffron milk caps for the winter involves pre-blanching the mushrooms for five minutes. Then drain the water, rinse the saffron milk caps thoroughly and cut into thin strips. Next, add to the container:
When the liquid boils, add the saffron milk caps and continue cooking for another five minutes. After this, the entire resulting mass should be placed in a jar and put in the refrigerator. After two to three hours, the appetizing and aromatic snack will be completely ready to eat. Please keep in mind that for long-term storage she doesn't fit. And for those who are interested in a recipe for pickled saffron milk caps without sterilization, this is one of the best and most successful options.
Recipe with spices
There are other interesting ways, for example, pickling saffron milk caps for the winter in glass jars with spices.
For this recipe you will need the following set of ingredients:
Before pickling saffron milk caps for the winter in jars, you must thoroughly clean them of contaminants and then rinse them in running water. After this, pour boiling water over the saffron milk caps, completely covering them, and cook for twenty minutes.
Next, take another container for the marinade - pour water into it and bring to a boil, and then add all the spices, salt and sugar. After this, pour the required amount of vinegar and carefully lay out the saffron milk caps. They must be cooked over low heat for 40 minutes, and then placed in pre-sterilized glass jars and rolled up.
With red sauce
You should also like pickled saffron milk caps tomato sauce- Another one simple recipe, which does not require sterilization. You will be wondering how to pickle saffron milk caps for the winter using this method. To do this you need to prepare:
Place the peeled mushrooms in a saucepan and add onions cut into thin rings and grated carrots. Then mix it all thoroughly with tomato paste and boil for 15-20 minutes, then place in sterilized glass jars and roll up. These recipes for pickling saffron milk caps for the winter will allow you to quickly and easily prepare wonderful snacks.
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Classmates
Saffron milk caps are one of the most famous representatives mushrooms They are quite popular because they are relatively easy to find and prepare. In addition, the prices for this product are affordable, and their taste is not inferior to other, more expensive and well-known relatives.
You can use saffron milk caps in the kitchen in different ways:
- fry.
- add to soup or pie;
- pickle;
- marinate;
- to freeze;
- dry.
The most complex and responsible process of all of the above is pickling saffron milk caps for the winter. Such a process requires not only knowledge of the main ingredients, but also cooking techniques. Otherwise, you may end up with a completely inedible product.
How to pickle saffron milk caps
Today there are many recipes for pickling mushrooms, 
including saffron milk caps. However, the simplest and easiest of them can be considered the one below. For it you will need:
- Water.
- 2-3 tbsp. .
- 1 kg. freshly picked saffron milk caps.
- Fresh, dried dill (other herbs will also work, for example).
- 3 tsp salt.
- Half tsp. vinegar.
- 3-4 cloves of garlic.
- 5 – 6 black peppercorns.
We clean the saffron milk caps from soil, leaves, and other debris and wash them thoroughly. Place the mushrooms in rows in a saucepan and fill with water. Bring to a boil and cook for 15-20 minutes, periodically skimming foam from the surface. Drain the water and place the saffron milk caps in a colander.
It is necessary to clarify why it is necessary to drain the water. Firstly, after cooking, there are usually harmful substances, which were contained in mushrooms. Secondly, the color of the liquid will become unpleasantly black. Thirdly, the water will change not only the color, but also the smell.
After the saffron milk caps are cooked, pour a small amount of boiled water into the pan, add salt, herbs, bay leaf, vinegar and oil. The resulting marinade should be cooked for 5 – 6 minutes.
Place the cooled saffron milk caps tightly in a jar, fill with marinade and close with lids (preferably nylon). After the jars have cooled slightly, take them to a cool place. This could be a refrigerator or a cellar.
What can you cook with mushrooms?
After you complete 
pickling saffron milk caps for the winter and the time comes to open the tank you need, the question may arise, what to cook with mushrooms? First of all, saffron milk caps can be served as an independent dish. The product should be placed in a deep plate, poured with vegetable oil. You can also add chopped onions.
In addition, you can put pickled saffron milk caps in the soup. This will give it a characteristic pleasant taste, not to mention the satiety of mushrooms, which can replace meat in the dish. Therefore, they are often added to baked goods, for example, pie with mushrooms and potatoes.
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It is believed that aromatic saffron milk mushrooms can only be cold-salted. Believe me, this is not true at all. Soups are made from saffron milk caps, fried with potatoes, and also pickled in jars for the winter. This one will tell you how to make a pickled delicacy from saffron milk caps. step by step recipe with photo.
How to pickle saffron milk caps for the winter
Let's take it fresh mushrooms saffron milk caps - 1 kilogram. It is better to use small mushrooms for pickling; they will look neater on the plate. But if you managed to collect only large specimens of saffron milk caps, then the caps can be cut into several parts. The disadvantage of such mushrooms is that they are more fragile compared to small ones and, therefore, they will need to be treated more carefully during cooking.
Wash the mushrooms in a large saucepan with cool water. Then, carefully catch the mushrooms with a ladle or with your hands and transfer them to a colander. It is not recommended to drain mushrooms from the pan directly into a sieve, as they may break.
Place clean mushrooms in a pan of boiling water and cook for about 15 minutes.
Remove the resulting foam with a tablespoon.
As soon as the mushrooms began to settle to the bottom, they were cooked. Drain the saffron milk caps into a colander.
Preparing marinade for saffron milk caps. For 1 kilogram of mushrooms we take 100 milliliters of water. For this volume you will need 3 teaspoons of salt, 2 teaspoons of sugar, 4 tablespoons vegetable oil, 2 bay leaves and 6-7 black peppercorns.
Boil the marinade and add 0.5 teaspoon of 70% vinegar essence.
Boil the saffron milk caps in the marinade for 4 minutes.
At the very end of cooking, add 3 chopped garlic cloves and stir. There is no need to cook mushrooms with garlic.
Place the mixture in clean, sterilized jars, fill with marinade and screw on the lids.
You need to store jars of pickled saffron milk caps for the first 24 hours, wrapped in a warm blanket, and then in a cool basement or cellar, along with other preservation.
It is believed that aromatic saffron milk mushrooms can only be cold-salted. Believe me, this is not true at all. Soups are made from saffron milk caps, fried with potatoes, and also pickled in jars for the winter. This step-by-step recipe with photos will tell you how to make a pickled delicacy from saffron milk caps.
How to pickle saffron milk caps for the winter
Take fresh saffron milk mushrooms - 1 kilogram. It is better to use small mushrooms for pickling; they will look neater on the plate. But if you managed to collect only large specimens of saffron milk caps, then the caps can be cut into several parts. The disadvantage of such mushrooms is that they are more fragile compared to small ones and, therefore, they will need to be treated more carefully during cooking.
Wash the mushrooms in a large saucepan with cool water. Then, carefully catch the mushrooms with a ladle or with your hands and transfer them to a colander. It is not recommended to drain mushrooms from the pan directly into a sieve, as they may break.
Place clean mushrooms in a pan of boiling water and cook for about 15 minutes.
Remove the resulting foam with a tablespoon.
As soon as the mushrooms began to settle to the bottom, they were cooked. Drain the saffron milk caps into a colander.
Preparing marinade for saffron milk caps. For 1 kilogram of mushrooms we take 100 milliliters of water. For this volume you will need 3 teaspoons of salt, 2 teaspoons of sugar, 4 tablespoons of vegetable oil, 2 bay leaves and 6-7 black peppercorns.
Boil the marinade and add 0.5 teaspoon of 70% vinegar essence.
Boil the saffron milk caps in the marinade for 4 minutes.
At the very end of cooking, add 3 chopped garlic cloves and stir. There is no need to cook mushrooms with garlic.
Place the mixture in clean jars, fill with marinade and screw on the lids.
You need to store jars of pickled saffron milk caps for the first 24 hours, wrapped in a warm blanket, and then in a cool basement or cellar, along with other preserves.