How to pickle saffron milk caps: delicious recipes

Pickled saffron milk caps are an appetizing dish that is appropriate for any table and can add variety to every lunch or dinner. There are many interesting, yet simple ways to pickle aromatic and juicy wild mushrooms.

Is it possible to pickle saffron milk caps?

Saffron milk caps appear in the second half of summer; it is at this time that mushroom pickers go to coniferous forests to find their clusters among the grass. The collection season is 1-1.5 months, so if there is a large amount of collected raw materials, you need to come up with a way to preserve it for the winter. One of the most common is pickling. For this purpose, freshly harvested raw materials are used.If collecting short mushrooms seems too difficult, you can buy them at any market during the picking season.

Saffron milk caps are great for canning for the winter. These mushrooms have many advantages:

• wonderful aroma and taste, not inferior to other mushrooms;
• relatively affordable price on the market (this is important for those who do not collect them themselves);
• ease of processing and preparation, which is important for novice housewives without pickling experience.

Winter preparations turn out very tasty and appetizing. They can be eaten as a separate appetizer, simply by placing the mushrooms on a plate and seasoning them with vegetable oil, or used for making soups, salads and pies. Therefore, the pickled appetizer is considered universal and will be useful to any housewife.

Preparing saffron milk caps for pickling

Collected (or purchased) forest gifts require preliminary preparation. They are sorted out, rotten and damaged specimens are removed. Additionally, calibration is carried out - sorted by size. The legs are trimmed with a knife to remove soil-contaminated areas. Next, the raw materials are cleaned of large forest debris, twigs, pine needles, under running water.

After washing (soaking), the raw materials are thrown into a colander, allowing the water to drain. Then it is laid out on paper or a towel until completely dry.

Typically, pickled saffron milk caps are prepared from small specimens. But if there are not large quantities of them, large ones are cut into several parts.

How long to cook saffron milk caps before marinating

Saffron milk caps are one of the few mushrooms that can be eaten even raw.But many housewives prefer to carry out short-term heat treatment, so the raw materials will retain their attractive appearance (they will not darken or turn green during storage). In general, it is recommended to boil saffron milk caps for 10-15 minutes, but you can reduce this time to 2-3 minutes in order to preserve their beneficial qualities.

Cooking proceeds as follows:

1. Place prepared mushrooms in a large saucepan and fill with cold water.
2. Bring to a boil over medium heat.
3. As soon as the water begins to boil, reduce the heat to minimum.
4. Cook the mushrooms without stirring with a spoon (this can deform them), just shake the whole pan periodically.
5. Place the cooked mushrooms in a colander and allow the water to drain.
6. Additionally, they are laid out on a towel to dry.

At this stage, the preparation of raw materials for marinating ends.

How to pickle saffron milk caps

There are several ways to pickle saffron milk caps, which differ significantly from each other. Each housewife chooses the most convenient and easy one for herself.

Hot method

Recipes for pickling saffron milk caps at home using a hot method imply obtaining a tender and juicy finished product. This method is not suitable for lovers of crispy mushrooms. It consists of adding all the necessary seasonings to the water, adding the mushrooms there and boiling everything together for 30 minutes. The hot mixture is then filled into sterilized jars.

Cold way

This method differs sharply from the above in technological features. In this case, the mushrooms are boiled separately and the marinade is prepared separately. The standard cold method technology is quite simple:

1. The mushrooms are boiled for 10 minutes, dried and placed in jars. The remaining water after cooking is poured into the sink.
2. In a separate pan, prepare the marinade according to one of the recipes. Then they pour the contents of the cans up to their shoulders.
3. The jars are rolled up and the pieces are allowed to cool to room temperature.
4. Next comes sterilization. The jars are sterilized within 30 minutes from the moment the water boils.

This method allows you to obtain beautiful and well-stored preparations for the winter with a clear and aromatic brine.

Without sterilization

There is another method by which you can deliciously marinate saffron milk caps without additional sterilization of the almost finished product. In essence, it is a cross between the hot and cold methods. Here it is proposed to boil pre-boiled saffron milk caps in a separately prepared marinade for 5 minutes and pour the entire mixture into clean jars.

The best recipes for pickled saffron milk caps

So, there are quite a few ways to pickle mushrooms, and there are even more recipes for making this preparation. Each housewife can choose the most convenient marinating method for herself. Below are the most interesting and delicious recipes for making pickled saffron milk caps.

A simple recipe for pickled saffron milk caps for the winter

Here we consider the easiest recipe for cooking with standard ingredients, but, nevertheless, the finished product turns out very tasty. It’s not for nothing that this method is considered a classic and is widely used among housewives.

To prepare you will need 1 kg of saffron milk caps.

For the marinade:

• water – 1000 ml;
• vinegar (70%) – 0.5 tsp.
• salt – 3 tsp;
• sugar – 2 tsp;
• vegetable oil – 4 tbsp. l.;
• bay leaf – 2 pcs.;
• peppercorns – 6 pcs.;

How to do:

1. The saffron milk caps, boiled for 15 minutes, are dried and placed in clean jars.
2. The marinade recipe for saffron milk caps is as follows: add salt, butter and sugar, spices from the list of ingredients into a saucepan, add the specified amount of water, and bring to a boil.
3. As soon as the brine boils, vinegar is added to it.
4. The brine itself is boiled for a couple more minutes and poured into jars filled with mushrooms. They're rolling up.
5. The last stage is sterilization of the finished product. The jars are then cooled, wrapped, at room temperature.

Ryzhiki in spicy marinade

Marinade plays an important role in such preparation. When spices are added, the finished product acquires a refined aroma.

You can make it using the following ingredients:

• salt – 2 tbsp. l.;
• sugar – 20 g;
• vegetable oil (unrefined) – 50 ml;
• cloves – 4 pcs.;
• garlic – 4 cloves;
• peppercorns – 6 pcs.;
• vinegar (9%) – 50 ml;
• bay leaf – 1 pc.;
• water – 0.6 l.

This amount of ingredients is calculated for 800 g of saffron milk caps.

Preparation:

1. While the peeled mushrooms are cooked and dried, you can begin preparing the marinade. To do this, place spices (cloves, pepper, bay leaves), salt and sugar in a separate small saucepan (saucepan) and add water.
2. After the brine boils, boil it for no more than 15 minutes. During this time, all the aroma of the spices will have time to unfold.
3. At the very end, after removing from the stove, oil and vinegar are added to the marinade.
4. Mushrooms are placed in jars, chopped garlic is laid out, then the marinade is poured. The container is rolled up.

Marinated saffron milk caps with onions

One of the most famous recipes for preparing pickled saffron milk caps for the winter is preparing it with onions. It’s not for nothing that the recipe has become so widespread; the finished product will be very tasty.

For marinade for 1 kg of saffron milk caps you will need:

• onion – 100 g;
• salt – 30 g;
• sugar – 80 g;
• peppercorns – 10 g;
• vinegar – 100 ml;
• bay leaf – 2 pcs.;
• mustard (grainy) – 10 g;
• water – 0.6 l.

Preparation:

1. While the mushrooms are boiled in a separate pan and then dried, you can prepare the marinade. Boil water in a saucepan, add bay leaves, salt and sugar. Half of the onion, cut into half rings or small cubes, is also added here.
2. The brine is cooked for 5-7 minutes, then removed from the heat and cooled.
3. Place peppercorns, mustard seeds and the remaining chopped onion into a clean container for preservation. Then the cooked mushrooms are laid out.
4. The entire contents of the jars are filled with already cooled brine and sterilized.
5. The rolled up jars are cooled upside down at room temperature.

Pickled saffron milk caps with cinnamon

You can diversify your usual mushroom preparation with cinnamon. This spice will give the finished product originality and new, incomparable spicy notes.

List of ingredients:

• saffron milk caps – 2 kg.

For the marinade:

• salt – 1 tbsp. l.;
• sugar – 1.5 tbsp. l.;
• citric acid – 7 g;
• cinnamon – 1 stick;
• black pepper, allspice – 3 peas each;
• water – 1 l.

Cooking instructions:

1. Mushrooms are prepared using standard technology: peeled, washed, boiled and left to dry. In the meantime, start preparing the brine. The marinade for saffron milk caps is prepared as follows: add seasonings and spices to 1 liter of water and boil for 10 minutes.
2. As soon as the marinade has cooled slightly, it is filtered through cheesecloth and boiled again.
3. The mushrooms are placed in clean jars, filled with aromatic marinade and sent for sterilization.

Pickled saffron milk caps for the winter without cooking

This option for preparing winter preparations is one of the most popular. Here, using citric acid, you can marinate mushrooms without pre-cooking them.By the way, this is one of the recipes for pickled saffron milk caps not with vinegar, but with citric acid, which acts as a preservative. The finished product retains almost all the beneficial substances, since cooking is not provided; many housewives note that the addition of citric acid makes the preparation unusually tasty.

Ingredients for marinade for 2 kg of saffron milk caps:

• salt – 1 tbsp. l.;
• citric acid – 3 g;
• water – 0.3 l.

Cooking instructions:

1. The mushrooms are washed especially thoroughly and laid out to dry.
2. The brine is prepared in a saucepan: salt and acid are dissolved in water and boiled for a couple of minutes.
3. Mushrooms are distributed into a clean container and filled with marinade.
4. Banks are sterilized. Cool the finished products upside down under a blanket.

Instant marinated saffron milk caps

For those who don’t like to spend too much time cooking, there is a quick marinating option. It consists of making brine without adding spices. The list of components required for the marinade for 1 kg of saffron milk caps is very simple:

• salt – 0.5 tbsp. l.;
• sugar – 2 tsp;
• vinegar (7%) – 2 tbsp. l.;
• water – 0.5 l.

Instructions:

1. Mushrooms are boiled with the addition of a pinch of citric acid and a small amount of salt and dried.
2. Pour water into a saucepan, add salt and sugar, wait until it boils, add vinegar and cook for 3 minutes.
3. Mushrooms are placed in jars and filled with brine.
4. Jars with the finished product are sterilized, screwed and cooled at room conditions.

Marinated saffron milk caps with carrots and onions

This recipe is usually used when preparing milk mushrooms, but pickled saffron milk caps also turn out just as good.

Ingredients:

• saffron milk caps – 1 kg.

For the marinade:

• salt – 1 tbsp. l.;
• sugar – 1.5 tbsp. l.;
• vinegar (30%) – 100 ml;
• onion – 1 pc.;
• carrots – 1 pc.;
• black pepper, allspice – 5 peas each;
• cloves – 5 pcs.;
• bay leaf – 2 pcs.;
• water – 0.3 l.

Preparation:

1. Boiled and dried mushrooms are placed in jars.
2. Peel the carrots and onions, chop them into small pieces and place them in a saucepan, add water.
3. All spices are added there (except for vinegar) and cooked until the vegetables are ready.
4. The resulting brine is poured into jars. The container is closed.

Pickled saffron milk caps in a slow cooker

Usually a multicooker is used for stewing mushrooms, but this device can become a real helper in marinating. To prepare pickled saffron milk caps in a slow cooker you will need 1 kg of mushrooms.

Ingredients for marinade:

• salt – 2 tsp;
• sugar – 2 tsp;
• vinegar (9%) – 3 tbsp. l.;
• garlic – 4 cloves;
• cloves – 3 pcs.;
• bay leaf – 3 pcs.;
• water – 0.4 l;
• vegetable oil.

Preparation:

1. After washing and drying, the mushrooms are placed in the working bowl of the multicooker. Water, salt, sugar, a little vegetable oil, and vinegar are also added here.
2. The multicooker is turned on in the “Quenching” mode for 15 minutes.
3. Next, add the rest of the spices and chopped garlic into thin circles. Set the “Quenching” mode again. Treatment duration is 30 minutes.
4. The entire resulting mass is distributed into clean jars, and 2 tablespoons of hot oil are poured into each of them.
5. The container is rolled up and cooled under a blanket.

Pickled saffron milk caps with mustard

The appetizer prepared according to the proposed recipe has an exquisite aroma and multifaceted taste. It will definitely appeal to those who like to try “something new.”

Ingredients for marinade for 1 kg of saffron milk caps:

• salt – 30 g;
• sugar – 50 g;
• vinegar – 100 ml;
• pepper, pod – 1 pc.;
• mustard (grains) – 30 g;
• allspice – 10 g;
• carrots – 200 g;
• tarragon – 20 g;
• water – 0.5 l.

Preparation:

1. Tarragon, peppercorns, mustard and boiled mushrooms are placed in sterilized jars. Capsicums are carefully cleaned of seeds, divided into small pieces and added to the mushrooms.
2. The carrots are washed, peeled and cut into small slices. Sent to banks.
3. The brine is prepared in the following sequence: add salt and sugar to boiling water, and add vinegar after dissolving.
4. The brine is poured into jars. After sterilization, they are cooled at room temperature.

Marinated saffron milk caps in Polish

This slightly unusual dish will appeal to lovers of spicy snacks. To diversify the simplest pickling recipe, you will need 1 kg of saffron milk caps and the following ingredients for the marinade:

• salt – 50 g;
• sugar – 80 g;
• vinegar – 500 ml;
• horseradish (small piece) – 1 pc.;
• mustard (powder) – 1 tsp;
• allspice – 5 peas;
• cloves – 2 pcs.;
• bay leaf – 1 pc.;
• water – 1 l.

Preparation:

1. The brine is prepared 1 day before seaming. First, the specified amount of water is boiled, mustard, pepper, cloves, bay leaves and horseradish are added. The brine is boiled for 30 minutes, then left to infuse for 24 hours.
2. Add sugar and salt to the cool marinade and boil again. Cook for 10 minutes.
3. At the same time, you can boil the mushrooms, dry them, and put them in jars.
4. The brine is poured into containers with mushrooms. They're rolling up.

Marinated saffron milk caps with garlic

The appetizer prepared according to this recipe has a wonderful aroma and quite piquant taste. If desired, the amount of garlic can be increased. To marinate 2 kg of saffron milk caps with garlic, you will need for the marinade:

• garlic – 30 g;
• citric acid – 7 g;
• vinegar – 30 ml;
• onion – 200 g;
• salt – 30 g;
• sugar – 30 g;
• cinnamon - to taste;
• allspice, black – 5 peas each;
• cloves – 5 pcs.;
• bay leaf – 2 pcs.

Preparation:

1. Boil the saffron milk caps for 5 minutes, then add a little salt and citric acid. Cook them with these ingredients for another 20 minutes. Then dry.
2. Pour 1 liter of water into a saucepan, add salt, sugar, herbs and spices (except vinegar), cook for 15 minutes. Turn off the fire and add vinegar.
3. Mushrooms, garlic cut into thin slices and onions chopped into rings are placed in jars.
4. Top the contents of the jars with still hot brine.
5. The final stage is sterilization.

When can you eat pickled saffron milk caps?

Opinions differ on when the pickled product will be ready to eat. Some believe that at least 1 week should pass after screwing the cans, others claim that when sterilization is carried out, the blank can be opened the very next day. Most are inclined to believe that 3 days is more than enough, and pickled saffron milk caps can be consumed after this period of time.

Terms and conditions of storage

The maximum shelf life of blanks directly depends on the material of the lids. For example, if the jars were sealed for the winter with metal lids, then the blanks are perfectly stored for up to 14 months. If nylon or screw caps are used, shelf life is reduced to six months.

The workpieces should be stored in a cool room with an air temperature no higher than + 5 ⁰C. The basement, cellar or bottom shelves of the refrigerator are suitable for these purposes. In autumn, the finished product can be temporarily stored on the balcony.

Conclusion

Pickled saffron milk caps will be an excellent addition to any table or even a stand-alone dish that will please any gourmet.The main advantage of this preparation is the ease of preparation, and the result is a tasty and satisfying snack. It is for these reasons that pickling is considered one of the most convenient and tasty ways of harvesting forest products.

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