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Saffron milk caps are mushrooms that are easily digested by the body, which is why they are most popular among mushroom pickers. During the season, they can be easily prepared for the winter. Every housewife has a lot of proven methods, but the most popular is the recipe for pickled saffron milk caps without sterilization.
How to pickle saffron milk caps without sterilization
To make a preparation without sterilization, you need to select the freshest mushrooms that were collected no more than a day ago. Such marinated preparations completely retain the aroma, the filling will have a rich taste.
Before cooking, saffron milk caps are prepared:
- clean the caps and legs from sand;
- remove the film that covers the mushrooms;
- rinse thoroughly under running water;
- dry well in a colander.
After this, prepare all the necessary ingredients for the recipe in advance. The marinating time is strictly observed, otherwise the jars will swell or microbes will form in them. Such rolls are unsuitable for food.
The marinade itself for pouring is prepared immediately before rolling. This may be a standard recipe with vinegar, although there are no less interesting options.Favorite spices, bay leaves, allspice, and herbs are added to the marinade. In winter, all you have to do is remove the saffron milk caps from the jars, mix with finely chopped onions, and pour over vegetable oil. A delicious snack is ready!
Recipes for pickled saffron milk caps for the winter without sterilization
The following recipes for pickled saffron milk caps make it possible to prepare juicy, aromatic mushrooms coated with a spicy marinade. They are suitable for festive feasts and everyday dinners. No special ingredients are required; they can be found in every home.
Recipe for pickled saffron milk caps without sterilization with vinegar
The classic pickling recipe calls for vinegar. They use regular table acid 9%, not essence.
Ingredients:
- saffron milk caps – 1 kg;
- table salt – 2 tbsp. l.;
- water – 125 g;
- vinegar – 1.5 tsp;
- bay leaf – 5 pcs.;
- hot peppercorns – 2-3 pcs.;
- dill - 2 umbrellas;
- garlic – 5 cloves.
How to cook:
- Prepare the mushrooms, place them in a saucepan and add clean water for the marinade. Bring to a boil and cook for 30 minutes. During the cooking process, do not stir with a spoon, just shake the pan a few times.
- Wash the jars with baking soda, rinse well, and dry. Fill 2/3 with mushrooms, then pour in the hot marinade.
- Cover the containers with lids and seal. Turn it upside down and place it under a warm blanket for self-sterilization.
You can store the rolls prepared according to this recipe for a long time, but be sure to store them in a cool place. This could be a cellar, basement, glazed loggia. Marinated mushrooms are suitable for preparing salads, stews, soups and as an independent dish.
Pickled saffron milk caps for the winter without sterilization with citric acid
Small-sized fruit bodies can be marinated whole by boiling them in the marinade until tender. To prevent them from falling apart, the recipe uses citric acid and apple cider vinegar.
Ingredients:
- saffron milk caps – 1 kg;
- water – 1 l;
- table salt – 2 tbsp. l.;
- granulated sugar - 3 tbsp. l.;
- apple cider vinegar 9% – 10 tbsp. l.;
- citric acid - on the tip of a knife;
- cloves – 3 buds;
- allspice – 5-6 peas;
- greens - 1 bunch.
How to cook:
- They start with the marinade. Pour water into the pan, add all the spices, sugar and salt. Boil.
- Prepare the raw materials, put them in the marinade and cook for 30 minutes. At the end of cooking, add vinegar and citric acid.
- Wash and pasteurize jars and lids in advance. Dry well so that there is no moisture on the inner walls.
- Place the saffron milk caps into jars, filling them a little more than half. Fill with marinade to the top.
- Pour 1 tbsp into each jar. l. vegetable oil. Quickly seal the saffron milk caps.
Place the finished seaming to cool under a warm blanket, then put it in a cool place. Mushrooms marinated according to this recipe are suitable for salads, as they remain elastic for a long time.
The most delicious recipe for pickled saffron milk caps without sterilization
You can prepare a spicy appetizer from saffron milk caps by adding ketchup to the marinating recipe. You can use regular kebab or spicy, it will give the dish a spicy note.
Ingredients:
- saffron milk caps – 2 kg;
- carrots – 700 g;
- onion – 700 g;
- ketchup – 2 packs;
- salt and pepper - to taste.
How to cook:
- Pre-clean the mushrooms, chop if necessary or leave whole. Boil in salted water for 30 minutes. Place in an enamel pan.
- Grate the carrots on a Korean grater, cut the onion into thin rings. Add to mushrooms.
- Add ketchup to the mixture, add salt and pepper to taste, mix well. You can add greens. Boil the saffron milk caps in the mixture for about 30 minutes, stirring constantly so as not to burn.
- Wash the jars and lids, pasteurize them, fill them to the top with salad and roll them up. Insulate the top until it cools completely, then transfer to a cool place.
You can prepare saffron milk caps according to this recipe for long-term storage or for serving. Immediately after cooling, the snack can be tasted.
Terms and conditions of storage
Pickled saffron milk caps must be stored in a cool place without sterilization, otherwise the jars will explode. Shelf life – no more than 1 year. The longer the seams sit, the less nutrients they contain. The taste and aroma of mushrooms is lost and they become soft. You should not eat such a product.
Conclusion
The time-tested recipe for pickled saffron milk caps without sterilization is best saved in a culinary notebook. If there are a lot of mushrooms, you can try new methods of pickling, but the classic recipe will never let you down.
