Step-by-step recipes for making pickled saffron milk caps for the winter at home

Among the most well-known and widespread mushrooms, saffron milk caps occupy a special place. Chefs have appreciated their unrivaled flavor, which enriches any dish. Folk medicine uses them as a remedy for lung ailments and inflammatory diseases, and as a powerful natural antibiotic. Therefore, when choosing preserves for the winter, saffron milk caps are a must-have, and the recipes for this delicacy will surprise you with the simplicity and affordability of the ingredients.

Composition and beneficial properties

Saffron milk caps are rich in minerals and vitamins, which makes them one of the healthiest products.

Includes mushrooms:

• vitamins A, group B;
• ascorbic acid;
• fiber;
• water;
• sucrose;
• ash substances.

The benefits of mushrooms are manifested in their general strengthening effect on the human body.

The mineral salts of iron, phosphorus, sodium, magnesium, and calcium contained in the product are responsible for the proper functioning of all body systems and contribute to the health of skin, hair, and nails. This mushroom delicacy is also rich in a natural antibiotic, which helps fight bacterial diseases.

Mushrooms are valuable for their amino acids and easily digestible proteins. Their bright red color indicates the presence of beta-carotene, essential for vision. Eating these mushrooms can also improve digestion, combat lung and skin conditions, and prevent tumors. Saffron milk caps are also used as an antirheumatic remedy.

We clean and soak the mushrooms

Before cooking, pickling, or canning this incredibly healthy mushroom treat for the winter, you should prepare the main ingredients. To do this, you'll need a small, sharp knife and a kitchen sponge.

Preparation of mushrooms is as follows:

• Sort out freshly cut mushrooms.

No more than 10 hours should pass between harvest and processing, provided the ingredient is stored in a cool place. Fresh mushrooms do not tolerate long-term storage.

• Use a knife to trim 3-4 millimeters from the end of the mushroom stem. Remove any damaged or rotten parts.
• Wipe the mushroom caps to remove dirt and dust using a washcloth or kitchen sponge soaked in water.
• Place the mixture in a bowl and cover with salted water. To preserve the vibrant color, add 2-3 teaspoons of citric acid.
• Leave the raw materials to soak for 20-30 minutes.
• Place the mushrooms in a colander and rinse with running water.
• Spread the harvest on a waffle towel and dry.

At the same time, prepare the jars, sterilized with steam in the oven or microwave, and the lids, boiled in boiling water.

Preparing mushrooms for the winter

There are many simple ways to prepare delicious and healthy saffron milk caps at home. These mushrooms can be easily marinated, salted, fried, and used to make winter mushroom appetizers. Regardless of the cooking method chosen, these mushroom treats make a wonderful addition to any holiday table, and are perfect as an appetizer, a quick snack, or even a filling for baked goods.

Hot marinated

Among all the methods for preserving saffron milk caps for the winter, many housewives choose to pickle them. This eliminates the mushrooms' distinctive bitterness, and the finished product can be used as a standalone dish, appetizer, salad filling, or baked goods.

Ingredients:

1. Mushrooms – 1 kilogram.
2. Water – 200 milliliters.
3. Salt – 7 grams.
4. Allspice – 4 peas.
5. Vinegar – 100 milliliters.

You can easily marinate mushrooms using the following method:

1. Prepare a marinade using water, salt and allspice.
2. Prepare the mushrooms according to the instructions, place them in a colander, and scald with boiling water. Cool and dry.
3. Add the mushrooms to the boiling marinade and simmer for 25 minutes.
4. Pour vinegar into the mixture.
5. After 15 minutes, pour the mushrooms into sterilized jars, making sure the marinade completely covers them. Seal the jars with lids, cool, and store in a cellar or refrigerator.

Canning with spices

Products:

1. Mushrooms – 2 kilograms.
2. Pepper – 7 peas.
3. Horseradish root – 1 piece.
4. Salt – 7 grams.
5. Vinegar – 100 milliliters.
6. Sugar – 30 grams.
7. Water – 750 milliliters.
8. Bay leaves – 4 pieces.
9. Currant and cherry leaves – 20 pieces.

Preparation:

1. Boil the prepared mushrooms for 10 minutes.
2. Meanwhile, peel, rinse, and chop the horseradish root. Place washed and dried currant, cherry, and oak leaves in the bottom of a sterile container.
3. Add spices, horseradish root, salt, and sugar to the mushroom mixture. Boil for 5 minutes.
4. Pour vinegar into the pan with mushrooms and stir.
5. After 5-7 minutes of boiling again, pour the mushroom treat into jars.
6. Sterilize the preparation for 15 minutes in a water bath.
7. Seal the jars with the mushroom treat with lids. Turn the containers upside down and let them cool, covered with a blanket.

Salted saffron milk caps without sterilization

Ingredients:

1. Mushrooms – 2 kilograms.
2. Vinegar – 70 milliliters.
3. Bay leaves – 2 pieces.
4. Pepper – 8 peas.
5. Water – 700 milliliters.
6. Salt – 12 grams.
7. Oil – 50 milliliters.
8. Sugar – 25 grams.
9. Cloves – 3 buds.

To prepare the mushroom treat, follow these steps:

• Cover the peeled and washed mushrooms with water. Simmer for 20 minutes, skimming off any foam that forms.
• Place the hot saffron milk caps in a colander and rinse with cold water.
• Place salt, sugar, and water in an enamel bowl. Bring the liquid to a boil, adding spices as needed, except for the vinegar.

• Place the saffron milk caps in the boiling marinade for 15 minutes.
• Pour vinegar into the mixture. Cook the mushrooms for another 5 minutes.
• Using a slotted spoon, place the mushrooms into sterilized jars. Pour the boiling marinade over the mushrooms, leaving a 2-centimeter (0.75 in) gap from the top of the jars.
• Heat vegetable oil in a water bath and pour into bottles.
• Seal the jars with clean lids. Cool the jars at room temperature and store.

Dry pickling recipe

Dry pickling is the easiest way to preserve mushrooms for the winter. There's no strict recipe, so all ingredients are adjusted to taste. The key is to use glass or stainless steel containers for pickling.

Ingredients:

1. Saffron milk caps – 1 kilogram.
2. Salt – 50 grams.
3. Bay leaves – 5 pieces.
4. Cloves – 5 pieces.

The dry salting process is as follows:

1. Place the prepared mushrooms in a single layer, cap side down, in a saucepan. Sprinkle the mushrooms with salt straight from the packet, add a bay leaf and a clove. Alternate layers until they fill the pan.
2. Sprinkle the mixture with salt. Cover the container with the mushrooms with a transparent lid. Add a weight.
3. Move the treat to a cool place, protected from direct sunlight.
4. After 2-3 days, the saffron milk caps will be covered with juice, and you can take the first sample.
5. The delicacy will be completely ready on the 30th day.

Pickled mushrooms

Components:

1. Mushrooms – 2.5 kilograms.
2. Serum – 1 liter.
3. Dried dill (seeds) – 35 grams.
4. Horseradish root – ½ piece.
5. Garlic – 5 cloves.
6. Salt – 85 grams.
7. Sugar – 25 grams.
8. Currant leaves, twigs.

Preparation:

1. Prepare the mushrooms for cooking, take a sterile container (bowl, saucepan).
2. Pour boiling water over currant leaves and twigs and dry.
3. Peel, rinse, and grate the horseradish root. Peel and slice the garlic cloves.
4. Place the ingredients in layers in a bowl:

• mushrooms;
• salt:
• currant leaves;
• garlic;
• dill;
• horseradish root.

Alternate layers until the container is completely filled with ingredients.

5. Mix the whey with granulated sugar and pour over the mushrooms.
6. Close the container with a lid and place a weight on top.
7. Place the preparation in a cool place for 2-3 days.

On the third day, check the fermented product for liquid, which should completely cover the fruiting bodies. If there's not enough juice, add a glass of boiled, salted water.

8. On the 30th day, serve the saffron milk caps mixed with olive oil.

Cold canning recipe

The unique feature of this method is that the mushrooms are not subjected to any heat treatment, preserving the maximum amount of beneficial properties.

Ingredients:

1. Saffron milk caps – 2 kilograms.
2. Salt – 100 grams.
3. Dill, garlic, peppercorns, cloves – to taste.
4. Horseradish leaf – 1 piece.

Cooking algorithm:

1. Place the prepared mushrooms in layers in a saucepan, caps down, sprinkling with salt and spices.
2. Place the remaining spices and horseradish leaf on top.
3. Cover the container with the mushrooms with 2-3 layers of cheesecloth. Boil the cheesecloth or use new cheesecloth every three days.
4. Place the workpiece in a cool place.
5. After two weeks, pack the finished mushroom treat into jars and pour in the released juice.
6. Close the containers with the mushroom treat with lids and store in the refrigerator.
7. On the 30th day you can enjoy delicious and aromatic mushrooms.

Hot salting

The hot method involves pre-boiling the mushrooms. This recipe not only allows you to prepare mushrooms quickly and deliciously, but also serves them as an appetizer within 5-7 days.

Ingredients:

1. Mushrooms – 4 kilograms.
2. Salt – 0.2 kilograms.
3. Bay leaves – 5 pieces.
4. Carnation – 8 inflorescences.
5. Pepper – 30 peas.
6. Currant leaves – 20 pieces.

Harvesting plan:

1. Boil the prepared and soaked mushrooms in water for 10 minutes, adding one bay leaf.
2. Place washed and dried currant and bay leaves on the bottom of an enamel or ceramic saucepan.
3. Place the boiled saffron milk caps in a colander and dry.
4. Place the mushrooms in layers in a saucepan, sprinkling with salt and spices.
5. Cover the dough with cheesecloth or a waffle towel. Place a weight on top, such as a bottle of water.

To prevent mold formation, treat the napkin and the load in a salt-vinegar solution once a day.

6. After 7 days, the mushrooms can be eaten or sealed in sterilized jars, filled with marinade.

With vegetables and rice in jars

Products:

1. Saffron milk caps, onions, carrots, sweet peppers – 1 kilogram each.
2. Tomatoes – 2 kilograms.
3. Rice – 1 cup.
4. Oil – 400 milliliters.
5. Spices – optional.

The step-by-step recipe for this mushroom treat is as follows:

• Pour oil into a heavy-bottomed saucepan. Add peeled and grated carrots. Simmer over low heat for 10 minutes.
• Add diced onion and strips of pepper to the bowl.
• After 10 minutes, add the pre-boiled, sliced ​​mushrooms into the pan.
• Next, add finely chopped skinless tomatoes and rice to the bowl.

• Simmer the vegetable stew until the rice is cooked. Season with salt and pepper to taste.
• Place the vegetable and mushroom treat into clean jars.
• Sterilize the preparation in a water bath for 15-20 minutes.
• Roll up the jars with disinfected lids.
• After cooling, put the canned goods in a cool place.

Recipe for fried saffron milk caps for the winter

Ingredients:

1. Mushrooms – 3 kilograms.
2. Onions, carrots, peppers – 1 kilogram each.
3. Carnation – 5 inflorescences.
4. Bay leaves – 5 pieces.
5. Vegetable oil – 50 grams.
6. Butter – 30 grams.
7. Vinegar – 0.5 teaspoon per jar.
8. Salt and pepper to taste.

Cooking plan:

1. Prepare the washed and soaked saffron milk caps. Grind the product using your preferred method.
2. Peel the onion and chop into half rings. Remove the seeds and stems from the pepper and cut into strips. Grate the carrots.
3. Heat oil in a frying pan. Add the vegetable stock and fry until soft. Transfer the stew to a clean bowl.
4. Add the saffron milk caps to the pan and steam until half-cooked. Add the vegetables. Simmer for 60-70 minutes over low heat.
5. Sort the prepared saffron milk caps into sterile jars.
6. Close the container with lids and store in the refrigerator after cooling.

When the mushrooms are ready to eat

The time it takes for mushrooms to be ready to eat depends directly on the chosen method of preparation. Using a quick and express pickling method, the product can be eaten within a few hours. When pickling or canning, the readiness time for the treat ranges from three weeks to a month, depending on the size of the mushrooms.

How to store the finished product

The shelf life of the snack also depends on the chosen method of preparation. Cold-salted mushrooms are stored in a darkened room at a temperature no higher than 10 degrees Celsius (50 degrees Fahrenheit) for up to six months. Hot-salted mushrooms have a shelf life of up to four months. You can extend the shelf life to 10 months by transferring the mushrooms to sterile jars, ensuring the brine completely covers the mushrooms.

Pickled mushrooms, sealed in jars with metal lids, can be stored for 12-14 months in a cold cellar or refrigerator; with nylon lids – 6 months.

Canned saffron milk caps with vegetables and spices can be stored for up to 12 months, provided the ingredients and containers are kept sterile.