Continuing the theme of mushrooms and preparing them for the winter, today I propose to replenish your home supplies with salted saffron milk caps.
These mushrooms turn out very tasty, crispy and aromatic. They are so great to put on the table in winter along with boiled potatoes. Your guests will also love this mushroom appetizer. Salted saffron milk caps will help you out more than once when preparing a quick dinner or serving an appetizer on a holiday table.
All recipes are easy to prepare; mushrooms completely retain their appearance and hardly change color if they are salted correctly. Moreover, they look very joyful on the table, attracting all eaters with their appetizing appearance.
In addition, saffron milk caps are incredibly healthy; it is not for nothing that their nutritional properties are compared to porcini mushrooms. In terms of protein content, they are comparable to meat, poultry and fish. In addition, they are well absorbed by the body.
How to pickle saffron milk caps using the cold method. Simple recipe
Pickling saffron milk caps does not involve heat treatment, which allows the mushrooms to retain their beautiful bright color. The method used here is called cold. Everything is done simply and quickly; you will need an enamel pan in which to salt them.
Ingredients:
- saffron milk mushrooms - any quantity
- salt - 1 tbsp. l. (with a large slide) for 1 kg of mushrooms
- horseradish leaves - optional
- dill umbrellas - optional
- After clearing the saffron milk caps from forest debris and rinsing them under running water, you should cut off the end of the stem with the ground. Remove wormy specimens. If you hate to throw them away, then soak them in cold salted water for 10 minutes (1 tablespoon of salt per liter). All living creatures will crawl out of them. Then rinse through a sieve to drain all the water. If you collected saffron milk caps in dry weather and they are clean, you don’t need to wash them. This will be the so-called dry pickling method, where the mushrooms do not come into contact with water.
- Now we will place the prepared mushrooms in the pan. You can put fresh horseradish leaves on the bottom, which will protect against mold. In our family, we always salt these mushrooms without adding herbs and spices, since we believe that saffron milk caps are self-sufficient and fully retain their taste when salted.
Layer the mushrooms and sprinkle them with salt. Here you can put dill sprigs, bay leaves, oak leaves, and a sprig of wild rosemary between the layers, if you see fit. - When the pan is full, add salt to the top layer. Experienced mushroom pickers say that if you put a green fern leaf on top of the pickling, then mold is not a problem. Ferns don’t grow in our forest, so I didn’t check. Write in the comments, it will be interesting to see how you do.
- Cover with an inverted plate and place pressure on top, for example, in the form of a jar filled with water. You can also weigh the plate down with a cobblestone. It is important that the pressure be heavy so that the mushrooms give juice. It is in it that they will be salted.
- We take it out into the cold, you can put it on a shelf in the refrigerator. We stand for 2 weeks. And then you can leave the appetizer in the pan or put it in dry jars along with the brine. It will be more convenient for you. The mushrooms should be kept for another 2 weeks. It turns out that after a month you can take the first sample. This is when the mushrooms become most fragrant.
With garlic
Garlic provides the preparation with pungency and a pleasant aroma.
What ingredients will you need?
Required set of products:
- 2 kg of mushrooms;
- 10 pieces. black peppercorns;
- 20 g horseradish root;
- 7 cloves of young garlic;
- 40 g fine salt.
Step-by-step cooking process
Hot salting method step by step:
- Remove mushrooms from branches and debris. Cut large specimens into large pieces, and leave small ones whole.
- Pour cold water over the saffron milk caps in a saucepan, put it on the stove and boil for 15 minutes, then strain the liquid and cool the mushrooms.
- Rub the horseradish root with a fine grater and chop the garlic into cubes.
- Mix all prepared ingredients in a bowl, cover with a plate on which to place a weight.
- Place the pickles on the bottom shelf of the refrigerator or place them in the cellar for 4 days.
Serve mushrooms with finely chopped onion rings and fresh dill.
Hot pickling of saffron milk caps for the winter is very tasty and always successful
Salting of saffron milk caps can be done not only cold, but also hot. In this case, the mushrooms are pre-boiled and salted along with sliced garlic cloves, dill seeds, mustard seeds and bay leaves. After a month, you get an incredibly tasty snack.
The mushrooms can be placed on a serving dish, seasoned with vegetable oil and chopped onion rings, or seasoned with sour cream. It’s hard to think of anything tastier than a snack!
Ingredients:
- dill seeds or dill umbrellas - optional
- We sort the mushrooms, remove debris and cut off the stems from the ground. You can cut large caps into 2-4 pieces, and leave small ones as is. Rinse with running water and drain in a colander.
- Transfer the saffron milk caps to a cooking pot and fill with water.
- Bring to a boil. Cook for 5 minutes over medium heat, constantly skimming off the foam.
- Then place the mushrooms in a colander to drain the water completely.
- In an enamel basin, wooden boat, glass container or plastic container, we will lay out the mushroom caps in layers so that the plate part is facing up.
- After laying out the layer, salt it with a good pinch of coarse salt. Don’t be afraid to over-salt the mushrooms; this won’t happen with saffron milk caps. Scatter slices of garlic, caraway seeds (aka dill seeds) and a couple of bay leaves, crushed in your hands. We do this until the mushrooms run out.
By the way, if in another 2-3 days you collect new saffron milk caps, you can also add them to the same salting process.
- Cover the mushrooms with gauze folded several times and press with any pressure. We send it to salt in the refrigerator for 3-4 weeks.
Preparing the mushrooms
Before you start cooking saffron milk caps, or rather, salting them, you need to start preparing them. It is important, first of all, to sort through them, removing damaged and other defective specimens.
Note! It is advisable to select saffron milk caps of the same size for pickling, since they will be evenly salted while maintaining a juicy and elastic state.
Cleaning saffron milk caps for pickling
Before you start cleaning saffron milk caps, it is important to know that you should not put off this task, because in warm home conditions the mushrooms very quickly begin to deteriorate, become flabby, and the entire aroma of the forest evaporates into the air. In addition, such mushrooms can even become dangerous.
How to peel mushrooms depends on their future use. In some cases, you have to boil or soak the saffron milk caps, while other options require only dry peeling.
Experienced mushroom pickers begin cleaning saffron milk caps directly in the forest. To do this, you only need a small sharp knife, which removes defective areas and cleans out the most severe contaminants, such as adhered dirt. You also need to immediately remove the roughened part of the mushroom stem. Thanks to this, you can immediately consider the likelihood of damage to the product by worms.
Cleaning mushrooms by boiling is only suitable for hot canning, which involves heat treatment. To do this, you need to fill the mushrooms with water, add a little salt and boil for 5 minutes.
With the cold salting method, cold-type pre-treatment will also be required.
Soaking mushrooms
Beginners and inexperienced housewives often have the question of whether it is necessary to soak saffron milk caps before pickling, and how to do it correctly. And, as mentioned earlier, this process is necessary for the cold salting method.
It consists of the following stages:
- First, you will need to remove any adhered dirt and leaves. An ordinary kitchen sponge and a damp, clean cloth will help with this. An old toothbrush will also do a great job of removing dirt between the plates.
- Remove the coarsened lower part of the legs and rinse the mushrooms in a deep container.
- Drain the dirty water, fill it with clean water and add 2 tablespoons of salt to it. When choosing a container for washing mushrooms, it is important to pay attention to the fact that it must be made of non-metallic material.
- Leave the mushrooms in that water for several hours. Then drain the water and rinse the saffron milk caps under running cold water. Leave for a while to release excess moisture.
Now you can start pickling the mushrooms.
The best recipe for pickling saffron milk caps for the winter in glass jars
If you want to prepare mushrooms for long-term storage in an ordinary apartment, pay attention to this recipe. Here saffron milk caps are prepared hot, i.e. boiled. Separately, the brine is boiled with spices and poured over the mushrooms.
Ingredients:
- freshly picked saffron milk caps - any quantity
for 1.5 liters of brine:
- 1.5 l - water
- 8-10 pcs. - black and allspice peas
- 4 pcs. - cloves and bay leaf
- 1 stick - cinnamon
- 1 tbsp. l. - regular salt
- We will sort out the mushrooms, removing the stems, soil and any debris. Wash with running water and let the water drain through a colander.
- Let's put the jars to sterilize. An oven heated to 100 degrees is used here.
- Fill the pan with mushrooms with water and place on the stove. After boiling, cook the saffron milk caps for a short time - 10 minutes. Remove from heat and place them on a sieve.
- Let's put the brine to boil. Pour the required amount of water, add salt and spices. Cook after boiling for 5 minutes.
- Place the mushrooms in the spicy brine, bring to a boil and cook for another 10 minutes. Turn off the heat and place the saffron milk caps in jars along with the brine to the very top. Screw on the boiled lids and turn them upside down, checking for leaks.
Preparation
To prepare saffron milk caps for the pickling process, simply sort through all the mushrooms, check for defects, contaminated ones should be thoroughly rinsed from soil and debris under cool running water, and clean ones should simply be wiped with a soft cloth or sponge. Experienced housewives recommend choosing saffron milk caps of the same size for pickling so that they are salted more evenly, preserving their juiciness and elasticity as much as possible.
When preparing saffron milk caps for pickling, they must be sorted out, any defects trimmed, washed or wiped, and sorted by size.
Video about how to quickly and easily pickle saffron milk caps at home
I would like to introduce you to another super quick way to pickle saffron milk caps, when you can eat the mushrooms in just four days. Although there are ways to salt even faster - literally in 2 hours. Some mushroom pickers believe that saffron milk caps can be eaten almost raw, but personally I would not dare to try such an appetizer. Therefore, I offer you this option, it is simple and quick, and the mushrooms turn out very tasty. At the beginning of the video, the author filmed him collecting saffron milk caps in the forest. It will be interesting to see for those who are not yet familiar with these wonderful gifts of the forest.
Today you learned the most common ways to prepare saffron milk caps for the winter. These mushrooms are very tasty and healthy, which is why many people like to collect them in the forest and make home supplies. I would be glad if you use this selection and add another successful snack to your shelves.
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