Saffron milk caps in their own juice: pickled, salted, recipes for the winter

Content

1 How to cook saffron milk caps in your own juice
2 Recipes for saffron mushrooms in their own juice
3 Terms and conditions of storage
4 Conclusion

It is believed that canning mushrooms takes a lot of time and effort. The task can be greatly simplified by preparing saffron milk caps in their own juice. There are many recipes that allow you to quickly prepare the product and preserve its beneficial properties as much as possible.

Saffron milk caps are well suited for preparing for the winter: they are salted, pickled, frozen, dried, fermented, and even fried. However, pickling mushrooms in their own juice remains one of the most popular.

In order for the preparations to be stored for a long time, it is necessary to know the basic rules of primary processing and further actions, taking into account the specifics of the recipes.

How to cook saffron milk caps in your own juice

This type of mushroom does not require time and effort to prepare, since the fruiting bodies do not need to be soaked or mucus washed off. But before salting saffron milk caps in their own juice, it is necessary to carry out preparations that include the following steps:

mushrooms are carefully sorted and specimens that show signs of spoilage or rotting are removed;
cut off the legs, which are most often not used for pickling or salting, cut into several parts if their size is large;
Wash the folds of the fruiting bodies well under running cold water.

Next, prepare according to the chosen recipe, using hot or cold marinating.

For preparations, small jars are used so that after opening the product is not stored open for more than 3-4 days.

Cooking lasts about 25 minutes, otherwise the characteristic taste, aroma, and elasticity of the fruiting bodies may be lost.

Recipes for saffron mushrooms in their own juice

There are two methods of marinating - cold and hot. The first involves adding vinegar to jars, while the second involves boiling mushrooms along with it. Both a 9% solution and an essence are used, the amount of which must be adjusted depending on the required concentration.

The most popular recipes are:

classical;
with vegetable oil;
greens;
onions;
barberry;
horseradish.

Primary marinating is completed within a week. But to get a brighter taste and aroma, you should wait about a month.

Classic recipe for pickled saffron milk caps in their own juice

To prepare the preparation according to the classic recipe, you will need the following ingredients:

saffron milk caps – 2 kg;
salt – 2 tsp;
water – 1 tbsp.;
citric acid – 0.5 tsp;
allspice - to taste.

The saffron milk caps must be cleaned and washed. To obtain more tender mushrooms, it is important to immerse them in salted boiling water for a few minutes and drain the liquid. To prepare the marinade, you will need to add salt and citric acid to the water and boil over low heat for 20 minutes.Instead of acid, you can add vinegar to the already cooled marinade so as to cover all the fruiting bodies, add pepper and cook for 15 minutes. Pack into sterile containers and seal.

After a month, the workpiece can be served by adding butter, herbs or pre-frying the product.

Salted saffron milk caps in their own juice

To pickle saffron milk caps in their own juice, you must first clean them of debris using a cloth (you cannot wash them with water) and place them in a tub, enamel or glass container. It is customary to alternate the layers with spices - horseradish leaves, cherries, currants, garlic cloves. On top of all layers you need to place a bag of coarse salt, distributing it evenly over the entire surface. Place a circle with pressure on it.

During the pickling process, the fruiting bodies begin to secrete their own juice, which covers the mushrooms. Remove excess liquid with a clean spoon. After storing in a cool place for two months, the dish can be served.

Saffron milk caps in their own juice for the winter with vegetable oil

You can get an excellent semi-finished product for side dishes, sauces and other dishes if you make saffron milk caps in their own juice with the addition of vegetable oil. To do this you need:

Peel and rinse 2 kg of mushrooms with cold water.
Boil them over medium heat for about 20 minutes, constantly skimming off the foam.
Drain the water.
Add 100 g of vegetable oil.
Simmer over low heat for about 10 minutes.
Salt, add 50 ml of vinegar (9%) and season with bay leaves (4 pcs.).
Prepare glass jars by sterilizing them.
Place the saffron milk caps along with the released juice into jars.
Sterilize the jars in hot water for another 30 minutes.
Close the lids.
After cooling, transfer to a cool place for storage.

Ryzhiki with onions in their own juice

This cooking recipe uses onions for the marinade. The ingredients should be:

mushrooms – 2 kg;
onions – 4 heads;
dill – 3 sprigs;
black currant (leaves) – 5 pcs.;
salt – 2 tbsp. l.;
horseradish leaves – 2 pcs.;
sugar – 1 tbsp. l.;
garlic – 4 cloves;
vinegar (9%) – 8 tbsp. l.

It is best to marinate saffron milk caps in their own juice in a pressure cooker. To do this you need:

Line the bottom with horseradish leaves, currants and dill.
Peel, wash, cut the fruit bodies into small pieces and place on a bed of spices.
Top the mushrooms with salt, garlic, sugar, and onion, cut into rings.
Add vinegar, mix everything and put on the stove.
Cook for half an hour.
Open the pressure cooker and divide the product into jars, removing the greens.
Close the jars with lids, turn them over and wait until they cool completely.
Store the workpieces in a cool place.

Marinated saffron milk caps in their own juice for the winter with horseradish

You can get crispy saffron milk caps by marinating them in their own juice with horseradish.

To enhance the effect, experienced housewives recommend adding oak leaves scalded with boiling water to the bottom of the jar. To prepare the preparation for the winter you need:

Pour 2 kg of fruiting bodies with water, bring to a boil and cook for about 10 minutes.
Add allspice, grated horseradish root, bay leaf to the pan and boil over medium heat for 10 minutes.
Pour in 9% vinegar (65 ml) and continue cooking for another 5 minutes.
Line the bottom of the jars with oak leaves.
Place the saffron milk caps in jars and sterilize them for 15 minutes.
Close with lids and after cooling completely, transfer to a cool place for storage.

Pickling saffron milk caps in their own juice with barberry

You can get an original snack by pickling saffron milk caps together with barberry fruits. For preparation you need:

saffron milk caps – 2 kg;
salt – 2 tbsp. l.;
barberry fruits – 1 tbsp. l.;
bay leaf – 4 pcs.;
black and allspice pepper – 4 pcs.

Cooking method:

Place clean mushrooms in an enamel bowl in layers, sprinkling them with salt, pepper, and barberry.
Place bay leaves, a gauze napkin, a circle and a bend on top.
Place the container in a cool place for several hours.
Place the saffron milk caps into jars.
Close with lids and transfer to the basement or cellar.
The product will be ready for use in a month.

Spicy saffron milk caps in their own juice

You can prepare a fragrant marinade of saffron milk caps in your own juice using a hot method using the following ingredients:

fruiting bodies – 2 kg;
table vinegar (9%) – 250 ml;
garlic cloves – 40 g;
granulated sugar – 100 g;
hot chili pepper – 10 g;
salt – 100 g;
dill umbrellas – 2 pcs.;
bay leaf – 6 pcs.;
tarragon - 1 sprig;
cloves – 20 pcs.;
cherry leaves – 5 pcs.;
allspice – 20 pcs.;
currant leaves – 4 pcs.;
water – 2 l.

Cooking method:

Rinse the fruiting bodies thoroughly under running water.
Cut large specimens into several pieces.
Boil water and add mushrooms there.
Cook for 5 minutes.
Place on a sieve and rinse again.
Pour 2 liters of water into a separate container and put pepper, bay leaf, cloves, sugar, salt and boiled saffron milk caps into it.
Boil over low heat for 20 minutes, add vinegar at the end.
Place cherry, currant leaves, tarragon, dill on the bottom of the prepared jars, and saffron milk caps on top.
Add marinade, close the lids, and cool.
Store in the refrigerator.

Terms and conditions of storage

One of the most important conditions for the long-term preservation of pickles and marinades is proper sterilization of the jars and lids used. There are several options for the procedure:

in the oven;
using steam or boiling water;
in the microwave.

The lids are sterilized by immersing them in boiling water.

The workpieces must be stored in a cool, dark place. The optimal temperature is from 0 ⁰From to 2 ⁰C: at higher thermometer readings, the mushrooms may turn sour; at negative temperatures, they may freeze and lose their flavor characteristics.

You should check whether the fruiting bodies are covered with brine, and if there is not enough brine, add (50 g of salt per 1 liter of water). If mold appears on gauze or oppression, wash it.

The duration of storage of blanks in a refrigerator or cellar is no more than a year.

Conclusion

One of the best mushroom dishes is saffron milk caps in their own juice. There are many cooking options, among which everyone can find a recipe that suits their preferences. Hot and cold methods equally well highlight the taste and aroma of one of the best mushrooms.

By following the rules of preparation and processing, you can obtain preparations for the winter that can become first courses, snacks, and bases for salads.