Recipe for hot pickling of saffron milk caps. Saffron milk preparations: the best mushroom recipes. Marinated crispy saffron milk caps

Pickled saffron milk caps are one of the most delicious and nutritious snacks of this kind and are very popular among mushroom pickers and gourmets. Thanks to the delicious properties of the base product, preparations made from it are always tasty and appetizing.

How to pickle saffron milk caps?

You can prepare pickled saffron milk caps for the winter according to the classic recipe, or using more original and non-standard solutions. Each process of creating a delicacy has both its own individuality and general rules.

Saffron milk caps must be processed within the first 24 hours after collection.
The mushroom mass is sorted, getting rid of wormy or spoiled specimens.
Wash the mushrooms thoroughly, washing off particles of earth, sand, grass or leaves.
Raw or kept in a boiling marinade, placed in sterile jars.

Instant marinated saffron milk caps

The priority method for any preparation is always the version with minimal labor costs and a decent final result. One of these is pickled saffron milk caps “Pyatiminutka”. The minimum heat treatment time will allow you to preserve the maximum valuable properties and obtain a crispy structure of the mushrooms.

Ingredients:

saffron milk caps – 2 kg;
water – 2 glasses;
sugar – 8 teaspoons;
salt – 4 teaspoons;
garlic – 6 cloves;
vinegar 6% – 200 ml;
laurel – 5-7 pcs.;
pepper.

Preparation

Boil water with salt, sugar, adding garlic, bay and pepper.
Mix vinegar into the marinade and add saffron milk caps.
After boiling again, boil the contents of the pan for 5 minutes.
Place the mushrooms with the marinade in jars, cover with lids and put the pickled saffron milk caps in the cold for storage.

How to pickle saffron milk caps for the winter using a hot method?

Hot pickled saffron milk caps for the winter are no less tasty. With this preparation, the product can be stored until the next season, delighting household members and guests with its excellent characteristics. The composition of the spicy mix can be supplemented with garlic, cinnamon and other aromatic ingredients.

Ingredients:

saffron milk caps – 2 kg;
water – 1.5 cups;
granulated sugar – 4 teaspoons;
salt – 7 teaspoons;
vinegar 9% – 7 tbsp. spoon;
laurel – 5-7 pcs.;
pepper, oil.

Preparation

Place the saffron milk caps in a container of water and bring to a boil.
Add the remaining ingredients for the marinade, except oil, and boil the mixture for 15 minutes.
Place pickled hot saffron milk caps in jars, add oil to each, sterilize the containers for 10 minutes, seal and wrap.

How to pickle saffron milk caps in a cold way?

Cold pickled saffron milk caps are less attractive in appearance, but a hundred times tastier and healthier than those prepared using heat treatment. During the salting process, the mushrooms acquire a dark brown, sometimes green color, which is normal and does not affect other characteristics of the snack.

Ingredients:

saffron milk caps – 2 kg;
salt – 100 g;
garlic – 4 cloves;
laurel – 15-20 pcs.;
allspice and currant leaves - 30 pcs.

Preparation

Mushrooms cleanse of impurities. It is preferable in this case to avoid contact with water or to thoroughly dry the product before salting.
Mushrooms are placed in a container, sprinkling the layers with salt, leaves, garlic and pepper.
Cover the saffron milk caps with gauze, place a load and keep them at a temperature of 20 degrees for 2 weeks.
Place the saffron milk caps in jars, cover them loosely and put them in the cold for storage.

Marinated crispy saffron milk caps - a recipe for the winter

Pickled saffron milk caps, the recipe for which will be outlined next, are surprisingly crispy due to the addition of horseradish root and leaves to the preparation. To enhance the crunch of the mushrooms, housewives also use oak leaves, which need to be scalded with boiling water and then added to the bottom of each jar.

Ingredients:

saffron milk caps – 2 kg;
water – 3 glasses;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar 9% – 65 ml;
laurel – 4 pcs.;
peppercorns, horseradish root and leaves.

Preparation

The saffron milk caps are filled with water, placed on the stove and boiled for 10 minutes.
Add salt and sugar, add grated horseradish root, pepper, bay leaves, and boil for 5 minutes.
Stir in vinegar and after another 5 minutes of boiling, place the mushrooms in jars, with leaves placed at the bottom.
Sterilize the pickled crispy saffron milk caps for 15 minutes, seal and wrap.

How to pickle saffron milk caps with citric acid?

For those who do not like the taste of vinegar in preparations, it is more advisable to prepare pickled saffron milk caps with citric acid, which will give the dish the necessary sourness and ensure proper preservation of the snack. For flavor, you can add dill umbrellas to the marinade, and mustard seeds will add additional piquancy to the dish.

Ingredients:

saffron milk caps – 2 kg;
water – 4 glasses;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
citric acid – 0.5 teaspoon;
laurel and garlic cloves – 4 pcs.;
mustard seeds – 1 teaspoon;
peppercorns, dill umbrellas.

Preparation

Boil the saffron milk caps for 10 minutes, pour into a sieve, and allow to drain.
Make a marinade from water, salt, sugar and dill umbrellas, leave it for 20 minutes.
Place mushrooms into the brine that has boiled again, add pepper, bay, garlic, mustard seeds and citric acid.
Boil the mixture for 5 minutes and seal the delicious pickled saffron milk caps for the winter in a sterile container and insulate until cool.

Ryzhiki marinated with oil

Pickled saffron milk caps in jars, prepared with the addition of aromatic vegetable oil, acquire a special rich taste and aroma. The latter will not only enhance the aroma of spices and the permeation of mushrooms with them, but will also contribute to more reliable storage of the delicacy without unpleasant surprises.

Ingredients:

saffron milk caps – 1.5 kg;
water – 1 l;
sugar – 40 g;
salt – 1-1.5 tbsp. spoon;
vinegar – 100 ml;
unrefined oil – 100 ml;
garlic cloves and cloves - 7 pcs.;
peppercorns, bay.

Preparation

Boil the saffron milk caps in salted water for 15 minutes and allow to drain.
Prepare the marinade by boiling water with salt, sugar and spices for 5 minutes.
Add vinegar and oil and heat the mixture for a couple of minutes.
Mushrooms are placed in jars, alternating with chopped garlic, and poured with marinade.
Sterilize containers for 15 minutes, seal and wrap.

Pickled saffron milk caps - recipe with vinegar

The next version is for those who like it with pronounced sourness. The following simple recipe for pickled saffron milk caps is made with an impressive portion of vinegar. In this case, juniper berries and chopped onions added directly to the jars will give the snack a special taste.

Ingredients:

saffron milk caps – 2 kg;
onions – 2 pcs.;
mustard seeds – 2 tbsp. spoons;
water – 1 l;
granulated sugar - 3 tbsp. spoons;
salt – 2 tbsp. spoons and 2 teaspoons;
vinegar – 400 ml;
juniper berries – 1 tbsp. spoon;
mustard beans - 2 tbsp. spoons;
peppercorns, bay.

Preparation

Boil the marinade from water, juniper, spices, sugar and 2 teaspoons of salt for 15 minutes, add vinegar, boil for 2 minutes.
Fill the saffron milk caps with water until completely covered, adding 2 tbsp. spoons of salt, leave for 20 minutes, rinse.
Place the mushrooms in jars with onions and mustard seeds and pour in the marinade.
Sterilize pickled saffron milk caps with vinegar for 30 minutes, seal and wrap.

Pickled saffron milk caps with sugar

Prepared marinated saffron milk caps at home according to the following recipe will delight you with a pleasant sweetish mild taste with moderate piquancy. The preservative component in this case is vinegar essence, which must be added to the marinade with mushrooms 5 minutes before the end of cooking.

Ingredients:

saffron milk caps – 2 kg;
mustard seeds – 1 teaspoon;
water – 1 l;
sugar – 3 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar essence 70% – 1 tbsp. spoon;
allspice – 10 pcs.;
laurel – 3 pcs.

Preparation

Boil the saffron milk caps for 10 minutes, transfer them to a marinade made from water, salt, sugar and spices.
Boil the mushrooms for 10 minutes, add acetic acid.
After 5 minutes, put the mass into sterile jars, sterilize for 15 minutes, seal, and wrap.

Pickled saffron milk caps in tomato sauce

Incredibly tasty and appetizing pickled saffron milk caps in tomato sauce will become a universal homemade preparation that can be served independently, added to a salad, used in the preparation of pizza, other baked goods, all kinds of soups, stews, and other main courses. If desired, you can add garlic and cloves to the sauce.

Ingredients:

saffron milk caps – 1.5 kg;
tomato sauce and water - 1 glass each;
vegetable oil – 200 ml;
onion – 0.5 kg;
sugar – 1 tbsp. spoon;
salt - to taste;
allspice – 10 pcs.;
laurel – 2-3 pcs.

Preparation

Boil the saffron milk caps for 5 minutes and let them drain.
Boil water with salt, sugar, spices, add mushrooms, cook for 20 minutes.
Add sauce, butter and chopped onion, add salt to taste, and simmer for 30-40 minutes.
Place the pickled saffron milk caps in a sterile container, seal and wrap.

Ryzhiki marinated in their own juice

Pickled ones acquire a surprisingly rich taste, the degree of piquancy of which can be adjusted by adding all kinds of spices and seasonings. Citric acid, which in this case is also a preservative, will help preserve the appetizing color of the mushrooms.

Ingredients:

saffron milk caps – 2 kg;
water – 0.5 cups;
citric acid – 1 teaspoon;
salt – 1.5 tbsp. spoons;
allspice – 10 pcs.;
laurel – 4 pcs.

Preparation

The saffron milk caps are placed in a pan.
Dissolve salt and citric acid in a small amount of water and pour it over the mushrooms.
Add herbs and spices, simmer the mushrooms for 20 minutes, put them in jars.
Sterilize the workpiece for 20 minutes, seal it, and wrap it.

Marinated saffron milk caps with garlic

Delicious pickled saffron milk caps with a rich, spicy aroma can be prepared by adding an impressive portion of garlic to the marinade at the end of cooking. Fans of spice can put chili pepper rings directly into the jars, and fans of bright-tasting, fragrant preparations can add cloves, cinnamon and other spices of their choice.

Ingredients:

saffron milk caps – 2 kg;
garlic – 2 heads;
water – 0.5 l;
vinegar - 5 tbsp. spoon;
sugar – 1 tbsp. spoon;
salt – 2 tbsp. spoons;
allspice and black pepper – 10 pcs.;
laurel – 3 pcs.

Preparation

Boil the saffron milk caps and let them drain.
Boil water with salt and sugar, adding spices.
Add saffron milk caps, boil for 10 minutes, add vinegar and garlic.
After 5 minutes, spread the mass into containers, seal and wrap.

How to pickle saffron milk caps and volushki?

Having a striking external resemblance to saffron milk caps, volnushki have completely different characteristics and require an individual approach when marinating. The mushrooms must first be soaked for a couple of days, changing the water periodically, and then boiled until they sink to the bottom. If during the time that the mushrooms were soaking, saffron milk caps were collected, the mushrooms can be marinated together.

How to pickle saffron mushrooms at home

Ryzhiki are the most popular and easily digestible mushrooms among all the others. Thanks to these properties, they are popular among many other similar products. They are easy to digest, so they can be used in any form: boiled, fried, pickled, pickled and even raw. In addition, they have a lot of useful substances, which are building and nutritional materials for the body. In many countries around the world, saffron milk caps are a delicacy, but in our country they are a very affordable product. Therefore, pickled saffron milk caps with onions are a traditional dish on the table in the winter season. But in order for the product to be especially tasty, you need to carry out the marinating procedure correctly. There are many recipes for how to deliciously marinate saffron milk caps for the winter, which differ from each other in composition, but not in taste.

How to cook saffron milk caps for the winter - preparation:

For any pickling recipe, saffron milk caps that were collected in the forest no later than a day ago are ideal.

In general, the faster the procedure is carried out, the more characteristic the marinade and mushrooms will taste, highlighting the forest aromas. But before you start preparing the marinade and the mushrooms themselves, you should prepare the mushrooms themselves.

The legs, as well as the caps, should be cleaned of sand and residual particles of foliage and pine needles. This can be done with a brush.

Sometimes the top film that covers the camelina is removed. After this, they are thoroughly washed and drained in a colander until completely dry.

Before turning any recipe into reality, you should check that all the necessary components are available. If something is missing, it will significantly deteriorate the taste of the finished product.

It is imperative to adhere to the time frames allocated for each process. Otherwise, the preservation may swell or contain pathogenic microbes. Ryzhiki, also known as “royal mushrooms,” are one of the most delicious mushroom varieties that have conquered the stomachs of many lovers of such delicacies.

Pickled saffron milk caps are a wonderful appetizer for a holiday table, a tasty addition to a side dish, and many people prefer to eat them as an independent dish, having previously been fried with onions in butter and seasoned with chopped herbs.

Every housewife has several recipes for pickling mushrooms, passed down from generation to generation, from mother to daughter. And for those who do not have such recipes, we suggest choosing one of the options below.

After reading the recipes on our site, you can also prepare other delicious preparations, such as pickled ginger and canned beans for the winter.

Marinating saffron milk caps for the winter

This recipe for pickling saffron milk caps is the most common, since the cooking method is very simple and requires special skills. Ryzhiki, marinated in a standard marinade, will be an ideal component for any dish: salad, stew, soup.

Compound:

Water; 5 tablespoons of vegetable oil;

1 kg. peeled and washed saffron milk caps;

Dried or fresh herbs;

4-5 tablespoons of salt;

1 dessert spoon of vinegar;

Small head of garlic;

Several bay leaves;

10 peas of allspice or black pepper.

As for spices, their quantity can be adjusted depending on taste preferences. If the family likes more savory dishes, then the amount of pepper, bay leaf and pepper can be increased significantly. As for vinegar, it is better to maintain its proportions. Unless you use a dessert spoon, but a teaspoon.

How to cook saffron milk caps for the winter:

Washed saffron milk caps should be distributed in layers in a saucepan and filled with water. The liquid should completely cover the mushrooms.

The saffron milk caps should simmer for 30-40 minutes. Then they should be turned off and the water drained immediately. You should not infuse the product in boiled water, as this can affect the color of the brine, the smell of the plants and the harmful composition of the preservation.

The finished mushrooms need to be poured into a colander, where they should drain completely.

Only after this can you continue to work.

When the mushrooms are completely ready, it’s time to start preparing the brine.

Pour a little purified water into the container, into which garlic, herbs, pepper are also placed and vegetable oil is poured. This marinade should be simmered over low heat.

The process lasts several minutes - better than 10.

While the marinade has not cooled, put the mushrooms in a jar and pour the spicy broth on top. The container is tightly closed with a nylon lid.

A preservation method is often used - the jar is hermetically sealed with a metal lid.

It is better to store pickled saffron milk caps in a cool, but not too cold place.

It’s good if it’s a cellar that doesn’t get direct sunlight. For small quantities, preservation can be stored in the refrigerator.

For thrifty housewives, we have also prepared recipes for pickled apples that will not only decorate your dinner table, but will also be a wonderful and tasty addition to your dinner.

How to pickle saffron mushrooms

A distinctive feature of this recipe is that the mushrooms are soft and juicy, and the marinade has piquant notes of spices. In addition, the calculation of ingredients depends on their ratio to unpeeled mushrooms.

Components:

1 kilogram of mushrooms;

2 tablespoons salt;

125 grams of water;

1 dessert spoon of acetic acid;

5 bay leaves;

Black peppercorns;

Several dill umbrellas;

A small head of garlic.

Hot pickled saffron milk caps for the winter:

Clean the mushrooms from sand and leaves, rinse the existing mass well.

Place the mushrooms and all other ingredients in a container where everything will be cooked, and add water.

All components should boil for half an hour. In this case, the contents of the pan cannot be stirred with a spoon, so the broth is tightly closed with a lid and shaken several times during the procedure.

When the product has cooled slightly, it is placed in jars, the containers are filled to a third with mushrooms and brine, where the plants were boiled.

When the boiled mixture is completely distributed among the containers, you can add the remaining marinade into them.

Lids can be used both metal and nylon.

This recipe guarantees long-term storage of the pickled product. The main thing is that the storage place is dark and slightly cool.

These saffron milk caps can be used to make soups and gravy. They can also be eaten as an independent product.

For lovers of winter preparations, our collection of recipes also includes a recipe for pickling corn, which can serve as a separate dish or be used for making salads.

Preparing saffron milk caps for the winter

This recipe guarantees that each mushroom will retain its shape, but at the same time they will be soft and pleasant to the taste. To do this, mushrooms are boiled directly in the marinade, which contains many spices.
Main components:
A kilogram of mushrooms;

1 liter of water;

2 tablespoons salt;

3 tablespoons sugar;

10 tablespoons of apple cider vinegar 9%;

2 grams of citric acid; 3-4 cloves;

A few peas of allspice;

Greens (optional).

Preparing saffron milk caps for the winter:

All components that are included in the recipe ingredients except saffron milk caps are placed in a saucepan and brought to a boil over low heat.

When the marinade boils, mushrooms are poured into it, which must be boiled in brine for at least half an hour. While the product is being prepared, you need to sterilize the jars and lids.

The mushrooms are placed in jars without any marinade. It is poured from above when the plants are placed in containers.

Before sealing, pour 1 tablespoon of vegetable oil into each jar.

When all the preliminary work is completed, the sealing can be done.

When the contents of the glass container have cooled, it can be stored in a cool place.

Canned food can be stored for one year.

If the period is extended, the food will lose its corresponding taste and smell. Often, expired ingredients lead to the appearance of pathogenic bacteria under the lid.

Marinated mushrooms recipe saffron milk caps

This recipe is suitable for those who love salads with mushrooms. Saffron milk caps marinated according to this recipe turn out firm and whole.

Main components:

3 kilograms of saffron milk caps;

100 grams of salt;

1/2 teaspoon 70% vinegar;

10 black peppercorns;

6-8 glasses of purified water.

How to prepare pickled saffron milk caps:

First clean the mushrooms from dirt and rinse them several times in water, then let them drain.

Place the saffron milk caps in a saucepan and fill them with water so that it lightly covers the caps. Bring the contents to a boil, which should last about 2 minutes.

After this, the mushrooms are filtered and left in a colander again. 8 glasses of water are poured into an enamel container, salt and pepper are poured into it.

The contents are brought to a boil. After 2 minutes of boiling, mushrooms are added to the substance and boiled for another 10 minutes in the marinade.

After the set time has passed, the container is removed from the heat and cooled slightly.

Add vinegar to the marinade and let the contents brew for just a few minutes.

Mushrooms are placed in sterilized jars, which are filled with brine to the very top.

This method of marinating takes much less time compared to others, so it is often used by housewives. In this case, the mushrooms are completely saturated with the marinade, which makes them juicier.

Home canning of saffron milk caps remains one of the most popular preparations today. These charming fruiting bodies are quite common in our territory, so “hunting” for them always brings a bountiful harvest. In addition to the fact that saffron milk caps are very tasty and aromatic, they have many beneficial properties. Many housewives are happy to prepare various first and second courses from them, including delicious preparations for the winter. This will diversify your daily and holiday diet, as well as enrich it with nutrients.

There are many ways to preserve saffron milk caps. They can be marinated, pickled, fried and made into other delicious snacks that are used in combination with various dishes. For example, mushroom salads prepared for the winter are excellent as fillings for dough products: pies, pies, pancakes, pizzas, tartlets, etc. With such preservation you can also safely organize a quick snack between main meals. As for pickled and salted cold appetizers, not a single celebration is complete without it!

Before starting recipes for canning saffron milk caps at home, it is necessary to carry out appropriate preparation. To do this, we need a small sharp knife that is comfortable to hold in our hand, as well as a kitchen sponge or an old toothbrush.

Important: it is better to process the collected mushrooms immediately after returning from the forest, since they cannot stand fresh storage for a long time. No more than 10 hours should pass from the moment of harvesting to its processing, provided that the product was stored in a cool room.

Using a knife, we cut off the hardened parts of the legs, as well as slightly damaged areas.
Using a kitchen sponge or toothbrush, wipe each mushroom cap to remove any adhering debris.
Place the harvest in a suitable container and fill it with salted water. You can also add a couple of teaspoons of citric acid to the water to preserve the color.
Leave for 20-30 minutes, and then mix with your hands.
Drain the liquid and rinse again under running water.

Preserving saffron mushrooms for the winter using hot pickling

Preserving saffron milk caps for the winter using the hot salting method involves preliminary boiling of the fruiting bodies. Thanks to this simple recipe, the appetizer can be put on the table within 5-7 days after salting.

4 kg of saffron milk caps;
180-200 g salt;
Black currant leaves (pour boiling water over them);
8 clove inflorescences;
20-30 black peppercorns;
6 bay leaves.

We can preserve saffron milk caps using the hot method according to the step-by-step description.

Mushrooms prepared for pickling are boiled in water with the addition of 1 bay leaf for 10 minutes.

Place part of the currant leaves and the remaining bay leaves on the bottom of an enamel or wooden container.

Lay out the boiled saffron milk caps in layers and sprinkle with salt, cloves and black pepper.

Cover the mixture with a clean kitchen napkin or gauze.

Press down on top with a weight so that after a few days the mushrooms are covered with brine.

As already noted, after just a week, such saffron milk caps can be eaten.

Banks are stored both in the basement and on refrigerator shelves.

How to preserve salted saffron milk caps for the winter in a cold way (with video)

The simplest option for pickling saffron milk caps is considered to be the cold method. Although it involves a longer salting process, the mushrooms taste crisp and flavorful. You will be able to eat such a snack only after 20-25 days.

3 kg of saffron milk caps;
150 g salt;
Oak, currant or cherry leaves;
1 bunch of fresh dill;
3 dried clove buds;
3 bay leaves;
15 black peppercorns.

How should you preserve salted saffron milk caps using the cold method?

Place cherry, oak or blackcurrant leaves scalded with boiling water in an enamel pan or other container for pickling.
Next, distribute the peeled and soaked saffron milk caps for 3-4 hours. They need to be laid in layers of no more than 6-7 cm.
Sprinkle each layer with salt, black pepper, cloves, bay leaf and finely chopped dill.
The topmost layer should be sprinkled with salt and covered with fresh leaves.
Close with a lid or other surface, put pressure on top and take it to a cool place.
From time to time you should monitor the liquid released from the mushrooms as a result of pickling. Its level should be sufficient to completely cover the workpiece. If 3-5 days after the start of salting there is not enough juice released, then you need to add cold boiled water.

The video below shows how to preserve saffron milk caps by cold pickling. After watching it, even a novice housewife will successfully cope with the task of processing the mushroom harvest.

Salted saffron milk caps, canned for the winter in jars: a recipe for cooking mushrooms

Salted saffron milk caps, preserved in jars for the winter, are a popular way to prepare your favorite mushrooms when you don’t have utensils on hand that comply with the pickling rules.

2 kg of saffron milk caps;
100 g salt;
1 tbsp. l. dried dill;
10 black peppercorns;
4 bay leaves.

This simple pickling recipe doesn't require many ingredients or spices. The taste of mushrooms prepared this way is very rich. We offer you to learn in detail how to preserve saffron milk caps for the winter in jars.

Pour the peeled mushrooms with water and boil for 15 minutes over medium heat, constantly skimming off the foam.
Place on a wire rack and leave to drain.
Place a bay leaf, a few black peppercorns, dried dill and a thin layer of salt on the bottom of sterilized jars.
We distribute the mushrooms into jars in layers, each of which is sprinkled with salt and black peppercorns.
Pour in the mushroom broth in which the saffron milk caps were cooked.
We put a small weight on top so that the mushrooms are in the brine, and we take them to the basement for 10-15 days.
After the designated time has passed, remove the oppression and close the jars with nylon lids.

The best recipe for canned saffron milk caps: classic pickling

One of the best recipes for canned saffron milk caps is classic pickling. No holiday or friendly party is complete without a delicious cold appetizer on the table. In addition, using pickled saffron milk caps, you can prepare various salads that will be eaten in no time.

2 kg of saffron milk caps;
1 tbsp. l. salt;
2 tbsp. l. granulated sugar;
10-15 grains of black pepper;
3 bay leaves;
4 cloves;
2 cloves of garlic;
700 ml water;
5 tbsp. l. vinegar 9%.

After cleaning, boil the saffron milk caps separately in water and place in sterilized jars.
Mix all the ingredients except vinegar in the water from the recipe and boil over medium heat for 5 minutes.
Strain the marinade and put it back on the fire, add vinegar and boil for 3 minutes.
Remove the marinade from the stove and pour it into the jars of mushrooms.
Close with tight nylon lids and leave to cool at room conditions.
Place in the basement for storage for up to 6 months.

In addition to the step-by-step description, we also suggest watching a video that shows how to preserve saffron milk caps for the winter.

Saffron milk caps in marinade: a recipe for canning mushrooms in jars for the winter

Traditionally, saffron milk caps are preserved in jars, and the recipe with citric acid is no exception. Fruit bodies marinated with this preservative will be crispy and aromatic.

The recipe for this snack is very simple and does not require special skills. Even a novice cook can handle it.

2.5 kg of prepared main product;
1.5 tbsp. l. salt and sugar;
1 tsp. citric acid (without slide);
700 ml water;
1 bunch of fresh dill;
100 ml vegetable oil;
15 black peppercorns;
4-6 pcs. bay leaf.

Distribute the peeled and washed saffron milk caps in layers in a saucepan and add water so that the liquid completely covers the fruiting bodies.
Let it boil and simmer for 15 minutes over low heat.
Immediately drain the water, place the mushrooms in a colander and allow to drain completely.

The marinade for canning saffron milk caps is made as follows:

Pour the water from the recipe into an enamel pan, add vegetable oil, add chopped herbs, bay leaves and peppercorns.
Let it boil, add citric acid and simmer over low heat for 5 minutes.
Place mushrooms in sterilized jars and pour marinade over them.
Close with tight nylon lids and let cool completely.
Place in a cool, dark storage area. If the preservation is small, it can be stored in the refrigerator.

Preserving saffron milk caps using the hot method with garlic

Among the recipes for preparing saffron milk caps, canned for the winter, you can also note marinating with garlic.

With such a savory appetizer, any celebration will be held at the highest level, especially if you plan to put strong drinks on the table.

1.5 kg of fruiting bodies;
3 tsp. salt;
5 tsp. Sahara;
60 ml 9% vinegar;
100 ml vegetable oil;
5 bay leaves;
2 tbsp. purified water;
17-20 peas of black and allspice;
8-10 cloves of garlic.

How to preserve saffron milk mushrooms with garlic?

Combine salt, sugar, bay leaf, a mixture of peppers, vegetable oil and vinegar in the water from the recipe.
Bring to a boil and add mushrooms that have been thoroughly cleaned and washed. At first glance, there may not be enough water, but don’t worry. During the cooking process, the fruiting bodies decrease in size, releasing their own liquid.
Boil the mixture for 10 minutes and add the garlic cloves passed through a press.
Stir and continue cooking for at least 5 minutes.
Distribute the workpiece into sterilized jars and close with screw or nylon lids.
We put it in the refrigerator or take it to the basement for storage.
You can check the readiness of the snack the very next day.

Recipe for preserving saffron milk caps for the winter by fermenting

For saffron mushrooms, winter canning by fermentation is also available. It is known that such fruiting bodies are healthier than salted ones, since in the process lactic acid is formed, which destroys the thick cell membranes of the fungus, which are poorly digested in the stomach.

2 kg of saffron milk caps;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
2-3 tbsp. l. whey or skim sour milk;
1 liter of warm boiled water.

The recipe for preserving saffron milk caps for the winter is divided into stages.

The main product is soaked for 2-3 hours in cold water or doused with boiling water.
Leave excess liquid to drain and place in sterilized jars.
Whey, salt and sugar are combined in warm water.
Fill jars with mushrooms with sweet and sour filling, and place a wooden circle or oppression on top. Make sure that the liquid completely covers the mushrooms.
Take it to a cool room and store it in the same way as salted mushrooms.

Recipe for canning saffron mushrooms and cabbage at home

How else can you preserve saffron milk caps at home? Experienced cooks often combine their favorite mushrooms with various products. For example, a very tasty snack is obtained by fermenting white cabbage and fruiting bodies.

2 kg cabbage;
500 g caps of saffron milk caps;
2 carrots;
20 black peppercorns;
4 bay leaves;
2 tsp. salt and sugar;
500 ml warm water.

The recipe for canning saffron milk caps for the winter by fermentation is described in stages.

Shred the cabbage into strips and grate the carrots on a coarse grater.
Boil the caps of the saffron milk caps for 10-15 minutes, and then rinse them, transferring them to a colander.
Let it drain for a while and then cut into pieces.
Combine cabbage, saffron milk caps, carrots, peppers and bay leaves in a common bowl.
Stir with your hands and transfer to clean glass jars, pressing down well.
Leave in a warm place for 3-4 days until the appetizer has fermented.
2 times a day we pierce the workpiece with a wooden stick from the top to the very bottom of the jar.
After fermentation is complete, we transfer the snack to storage in the basement or refrigerator.

A method for preserving saffron milk caps for the winter with tomato paste in glass jars

A delicious mushroom solyanka that can be used as a filling for dough products, as well as as an addition to first courses.

2 kg of peeled saffron milk caps;
4 onions;
1 kg of sweet bell pepper;
3 tbsp. l. tomato paste;
100 ml water;
1 tbsp. l. 9% vinegar;
Salt, sugar, pepper to taste;
Vegetable oil.

How to properly preserve saffron milk caps using the above list of products?

Peel the onion and cut into half rings; follow the same procedure with the pepper.
Fry the onion in vegetable oil and add sliced mushrooms.
Continue to fry over medium heat until the moisture has evaporated from the saffron milk caps.
At the same time, you need to fry the pepper, and then combine it with mushrooms and onions.
Season the mixture with tomato paste and add water.
Simmer over low heat for at least 30 minutes.
A few minutes before cooking, add salt, sugar, bay leaf, pepper and vinegar to taste.
Distribute into sterilized jars and sterilize for half an hour, covering with lids.
Roll up and let cool, wrapped in a warm blanket.
Place glass jars containing preserved saffron milk caps in the basement for the winter.

Canned fried saffron milk caps: a simple recipe

There are other ways to preserve saffron milk caps for the winter. We suggest preparing fried fruit bodies in oil.

Prepared saffron milk caps;
Vegetable oil or interior fat;
Salt.

Canned fried saffron milk caps are prepared quickly and easily, according to the step-by-step description.

Cut the fruiting bodies into pieces and fry in a dry frying pan until the liquid evaporates.
Pour in a large amount of vegetable oil so that the saffron milk caps literally float in it. The same amount should be taken for interior lard.
Continue frying over low heat for 20 minutes, then add salt to taste.
Place in sterilized jars and seal with lids.
We wait for it to cool down and transfer it to the basement, you can leave it in the refrigerator.

Canning saffron milk caps: homemade caviar recipe

Mushroom caviar is also suitable for saffron milk caps canned for the winter. It is not difficult to make, but it brings maximum benefits for festive and everyday feasts.

1.5 kg of peeled mushrooms;
3 onions;
2 cloves of garlic;
Vegetable oil;
Salt pepper.

The recipe for canning saffron mushrooms in the form of caviar is divided into simple steps.

The mushrooms are boiled in salted water for 10 minutes, then washed under the tap.
The onion is peeled and passed through a meat grinder.
Next, the fruiting bodies are crushed in a meat grinder.
Place everything together in one deep frying pan with some vegetable oil and simmer for 30 minutes.
Add chopped garlic, as well as salt and pepper.
After a few minutes, the stove is turned off, and the caviar is placed in sterilized jars.
It is closed with tight nylon lids, cooled and taken to the basement.

Canning saffron milk caps with vegetables and rice

We offer an equally interesting recipe for canning saffron mushrooms for the winter at home. The traditional “tourist’s breakfast” in combination with mushrooms, vegetables and rice will work well as an independent dish.

1 kg of saffron milk caps;
2 kg tomato;
1 kg of onions, carrots and sweet peppers;
1 tbsp. rice;
400 ml vegetable oil;
Salt and pepper.

A step-by-step recipe for canned saffron milk caps is as follows:

Pour oil into a pan and add grated carrots.
After 10 minutes, add chopped onion and pepper.
After another 10 minutes, add the boiled mushrooms, cut into slices, into the pan.
Next add chopped tomatoes and rice.
Simmer everything together until the rice is ready, then add salt and pepper to taste.
We sterilize the jars with the preparation for 15-20 minutes, after which we roll them up.
After cooling, we take the preservation to the basement.

Russia has long been famous for its pickles. A special place among such preparations was occupied by saffron milk caps. These mushrooms have a bright taste and a pleasant forest aroma. Most often, salted saffron milk caps are prepared for the winter, but even in marinade, these mushrooms have unsurpassed taste.

Russia has long been famous for pickles

Pickling mushrooms with onions is not a complicated process at all, especially since the recipe is presented with pictures. The result is a truly royal appetizer that will suit absolutely any feast. Its taste is simply incredible, with a pleasant pungency and a characteristic aftertaste of pickles.

Products:

4.8 kg of saffron milk caps;
0.25 kg salt;
30 gr. allspice;
0.85 kg onions.

Preparation:

Sort all the mushrooms, peel them, throw the spoiled ones aside and place them in the container chosen for pickling, legs down.
Peel the onion and chop finely.
Sprinkle the saffron milk caps with salt and onions.
Be sure to cover the top with cloth or gauze.

Place in a cool place for at least 40 days.

How to cook saffron milk caps for the winter in a cold way

Pickling mushrooms in a cold way is the simplest of all known cooking options. The advantage of this recipe is that just a day after salting, the mushrooms can be stored in jars; it is not at all necessary to keep them in the cellar.

Products:

4.4 kg of saffron milk caps;
85 gr. salt.

Pickling mushrooms in a cold way is the simplest of all known cooking options.

Preparation:

Clean the saffron milk caps from small forest debris, rinse and place in a container suitable for pickling.
Be sure to salt each layer as evenly as possible.
Place the weight on top.
After just a day, juice will begin to release, and the mushrooms themselves will acquire a darker shade.
Place them in jars, weigh them down with something heavy and secure with lids.
Place in the refrigerator for at least 15 days.

Advice: it is better to choose larger specimens for pickling, and leave small ones for pickling.

Recipe for hot pickling of saffron milk caps

The most reliable way to pickle at home is, of course, hot. The salting time is reduced as much as possible. The result is a delicious, aromatic snack that goes well with almost all dishes and, not surprisingly, with strong drinks.

Products:

0.9 kg of saffron milk caps;
18 gr. salt;
140 ml water;
2 gr. citric acid.

The most reliable way to pickle at home is, of course, hot.

Preparation:

At the initial stage of preparation, mushrooms must be thoroughly cleaned, washed and dried.
Pour water into the pan, add citric acid and salt, and bring the liquid to a boil.
Then put all the saffron milk caps there and cook them for literally 15 minutes.
Immediately after this, put the saffron milk caps into jars.
Strain the brine, boil again, pour into jars with mushrooms.
Finally, roll up the container and turn it over.

Step-by-step preparation of pickled saffron milk caps for the winter

In this case, pickled mushrooms turn out to be very fragrant. After all, saffron milk caps themselves are characterized by an amazing aroma, and in this case they are also seasoned with spices, which distinguishes this preparation from others.

Products:

0.9 kg of saffron milk caps;
12 gr. peppercorns;
9 gr. allspice;
2 gr. carnations;
12 gr. salt;
65 ml vinegar.

Marinated mushrooms in this case turn out to be very fragrant

Preparation:

Be sure to sort out, clean, and rinse each mushroom.
Place the prepared products in a saucepan, add salt and pour boiling water.
Boil for literally 3 minutes and immediately drain in a colander.
Pour fresh water into the pan, add pepper, cloves, salt and vinegar.
Boil the liquid and cool.
Place saffron milk caps in jars and pour marinade over them.
Immediately roll up the jars and place them in the refrigerator or cellar.

Advice: the mushrooms will pickle in just a few days, but it’s still better to let them soak in the marinade for at least a month.

Pickled saffron milk caps with garlic: step-by-step recipe

It’s even impossible to say exactly how many variations of marinades actually exist. Each of them is somewhat similar to the others and at the same time has fundamental differences. The peculiarity of this is that it contains all the best and most valuable. The appetizer acquires not only a rich aroma, but also a very piquant taste.

Products:

2.3 kg of saffron milk caps;
35 gr. garlic;
35 ml vinegar;
0.25 kg of onion;
8 gr. citric acid;
35 gr. salt;
35 gr. Sahara;
3 gr. carnations;
3 gr. cinnamon:
4 gr. peppercorns;
4 gr. allspice;
3 gr. bay leaf.

The appetizer has not only a rich aroma, but also a very piquant taste.

Preparation:

Wash all the saffron milk caps, peel them, place them in a saucepan and add water, boil for literally 5 minutes.
After this, drain the liquid, pour boiling water, add salt and citric acid, simmer in this mixture for 20 minutes, and drain in a colander.
Wash the peeled onion and chop into rings.
Peel the garlic too and cut into slices.
Pour water into a separate pan, add sugar and salt, add all the spices, and boil.
After boiling, place the mushrooms in the pan and simmer for 20 minutes.
At the eighteenth minute, add vinegar.
Place the prepared snack in sterilized jars, add the prepared garlic and onions.
Pour the aromatic marinade to the top and roll up.

How to cook pickled saffron milk caps

Salted mushrooms are loved and revered by everyone, but few people know that they can also be fermented. The peculiarity of this preparation is that lactic acid is formed during fermentation. Accordingly, saffron milk caps are absorbed by the body much better. Storing such a snack simply cannot cause any difficulties, since it is no different from the salty version.

Products:

1.2 kg of saffron milk caps;
35 gr. salt;
25 ml sour milk;
15 gr. Sahara.

Preparation:

Peel the saffron milk caps, rinse thoroughly and immediately pour boiling water over them.
After this, drain in a colander and wait until all the liquid has drained.
After such simple preparation, place the mushrooms in jars or any other container suitable for the fermentation process, sprinkle with a little salt.
Prepare the filling separately, add salt and sugar to the water, pour in sour milk.
Bring the mixture to a boil, then cool to forty degrees.
Fill the container with mushrooms with the cooled filling.
Be sure to install the weight so that the workpiece is completely covered with pouring.

Place in a cellar or basement for 21 days.

How to pickle saffron milk caps (video)

There are a huge number of recipes that allow you to prepare saffron milk caps for the winter. It could be salads, even caviar. The most common and favorite recipe options can be safely called salting and marinating. Such snacks are often prepared for future use and in as large quantities as possible, and all because their taste is amazing and their aroma is amazing. On the festive table, such an appetizer will be in greater demand among the stronger sex. If you serve it with a regular lunch meal, absolutely no one will refuse this treat. Even the most ordinary dishes in combination with mushrooms will become something unusually festive and very appetizing. If you add a little imagination, then in winter you can diversify your diet as much as possible, creating real masterpieces in the kitchen from such simple but very tasty preparations.

Rizhik is one of the most valuable and tasty mushrooms in the forest. It is not for nothing that its bright color, unique taste and aroma attract lovers of dishes prepared from representatives of the mushroom kingdom. It is very healthy - rich in vitamins and amino acids. At the same time, you can prepare it in different ways - boil, fry, and salt, bringing your wildest culinary fantasies to life. And pickled saffron milk caps for the winter are one of the most delicious snacks, recipes for which you will find in this article.

Before we learn how to pickle saffron milk caps, let’s get acquainted with the technique of preparing mushrooms for this procedure. It is important to immediately clean the collected fruiting bodies from debris and rinse with fresh, clean water (preferably running water) upon returning home. Wormy and spoiled saffron milk caps are not used - they should be thrown away.

Then sort the mushrooms by size, choosing small, medium and large among them. To create blanks in jars, it is best to use the smallest ones - they will be a real table decoration. Large ones can also be canned, but before doing so they are cut into small pieces. In addition, they are very fragile and should be handled carefully. In the middle ones, the legs are separated from the caps. By the way, it is best to prepare saffron milk caps for the winter separately from other representatives of the mushroom kingdom, so as not to spoil the taste of the preparation.

The mushrooms prepared in this way are transferred to a pan, which is filled with clean water, and then placed on a preheated stove burner. Having brought to a boil, reduce the heat and cook them for a quarter of an hour.

During cooking, as foam appears on the surface of the water, remove it using a slotted spoon.

Drain the mushrooms using a colander and rinse them with cool, clean water. The drained broth is not used. In this way, preparations are made for pickling saffron milk caps for the winter, recipes for which you will find below.

Recipe 1: pickled saffron milk caps with vinegar for the winter

For the winter, saffron milk caps must be pickled with some kind of preservative. For example, vinegar or citric acid. For example, you can prepare the marinade according to one of the usual and traditional recipes. To do this you will need:

sugar – 2 tsp;
coarse salt – 2 tsp;
allspice and black peppers – 8 peas each;
garlic – 7-8 cloves or 1 head;
horseradish - to taste;
vinegar essence - 1 tbsp. l. You can use table vinegar - 8 tbsp. l.;
carnation flower – 3 pcs.;
dill and bay leaf - to taste.

The amount of ingredients is given per liter of water and kilogram of saffron milk caps. If you have more mushrooms, you should increase the amount of spices accordingly.

Cook the marinade: put a pan of water on the fire, boil it, add spices and boil for 5 minutes, lastly add vinegar.
We thoroughly wash and sterilize the mushroom jars in the oven, after which we tightly place the prepared and previously boiled saffron milk caps into them, sandwiching them with chopped garlic.
Pour the hot marinade over the workpiece and cover with boiled lids.
Place the jars with the lids down and wrap them in a blanket until they cool completely. After checking the tightness of the closure, store it.

Ryzhiki for the winter, prepared in this way, are not only tasty, but also very beautiful and will be a wonderful decoration for any table. You can take a sample after 3 days.

Recipe 2: pickled saffron milk caps in jars for the winter

Saffron milk caps for the winter turn out to be very tasty even when using the hot pickling method. It differs from the previous one mainly in that the mushrooms are not simply filled with marinade, but boiled in it. In this case, place the peeled saffron milk caps in a saucepan, add water and boil. We drain the first broth along with the foam, and rinse the fruiting bodies with water. Then we start preparing the marinade. You will need:

fruiting bodies of camelina - 1 kg;
onion head – 1 pc.;
cloves – 4 pcs.;
allspice peas – 6 pcs.;
vegetable oil – 2 tbsp. l.;
bay leaves – 5 pcs.;
sprigs of dill - to taste;
vinegar 9%;
salt – 1 tbsp. l.

Fill the saffron milk caps with water again, but this time add onion, salt and other seasonings (except vinegar). During cooking, skim off any foam that appears.
After some time, add dill to the broth and leave the mushrooms on the stove over low heat for about 25 minutes.
Be sure to wash the jars for saffron milk caps and steam them or in the oven - sterilize them, put bay leaves in each jar, and a small spoonful of oil.
Add silent vinegar to each container (about a teaspoon). Transfer the mushrooms and broth into jars and close them.
Cool the mushrooms, best by placing the jar on the lid and wrapping it in a blanket.

The sample can be taken immediately after the workpiece has cooled.

Rules for storing the finished product

Pickled saffron milk caps are stored for the winter in a dark place where the temperature is low - this could be a cellar or refrigerator. Shelf life depends on conditions - from 1 to 2 years. But it is better not to keep the blanks for more than 1 year. The storage temperature should not exceed +15 degrees.

Attention! It is better not to seal pickled mushrooms with metal lids for long-term storage; it is more correct to use only glass or screw lids with a coating on the inside.

Pickled saffron milk caps are an excellent low-calorie treat. Of course, those who are on diets should not get carried away with them, but still, why not treat yourself to these gifts of the forest. In general, pickled mushrooms are a great addition to any feast.