Recipes for hot pickling of saffron milk caps

Camelina (milky mushroom) is a very healthy mushroom, which has been used for a long time for preparing preserved soups and fried. Hot pickled saffron milk caps for the winter are a common appetizer. They can be served on a regular day at the dinner table, and perfectly complement the wealth of culinary delights for the holiday. There are many ways to pickle mushrooms to diversify your diet. Among the recipes there are both simple and very original options.

Preparing saffron milk caps for hot pickling

In advance, before you start hot pickling saffron milk caps for the winter, it is important to properly prepare them for this process. First of all, the mushrooms should be washed, removing debris and dirt, then the roots should be cut off and washed again.

In order for all the insects and worms to come out of the saffron milk caps, they need to be soaked in cool water for a short period of time, compacting them on top. After half an hour, uninvited harmful guests will appear on the surface, which you just need to wash off.

How to pickle saffron milk caps in a hot way

This recipe for preparing milkweeds involves pre-boiling them (hot method). This variety does not need to be cooked several times: one procedure is enough, which takes no more than 7 - 10 minutes. Then, when the saffron milk caps are boiled, you need to let them drain. For this purpose, they are placed in a colander. You need to marinate dried raw materials, without excess liquid.

Recipes for preparing pickled saffron milk caps for the winter using the hot method

In order to marinate saffron milk caps for the winter in a hot way according to all the rules, it is necessary not only to strictly follow the cooking technology, but also to take into account a number of accompanying nuances:

1. To close the finished product, the easiest way is to seal the containers using nylon lids.
2. When pickling hot, vinegar can be replaced with essence, diluting it with boiled water or ascorbic acid. It is not recommended to marinate milkweeds with aspirin.
3. The filling used for marinating must be present in such a volume that it completely covers all the raw materials, and its amount in relation to the product must be at least 18%.
4. To avoid the appearance of mold in the container with the product, it is recommended to add a tablespoon of oil to it - it is poured immediately before closing the container with pickled products.

A simple recipe for hot pickled saffron milk caps for the winter

Cooking according to this recipe allows for the process of preparing the product for the winter using various spices and additives, but there is a universal classic version that will be appreciated even by gourmets.

To prepare a hot pickled winter snack you will need:

• delicious milkweed – 2 kg;
• salt – 20 g;
• water – 300 ml;
• lemon – 3 g.

Marinating (hot preparation):

1. Distribute the prepared milkweed into pre-sterilized jars.
2. Boil clean water, add acid and salt.
3. Pour boiling water over the prepared product until the liquid completely covers it.
4. Place the jars for sterilization in a wide saucepan, pour water into it so that the container with mushrooms is drowned by more than half.
5. Turn on medium heat and wait until it comes to a full boil.
6. Sterilization from the moment of boiling should continue for 20 minutes.
7. Seal the jars tightly using plastic or metal lids, depending on ease of use.
8. Allow the pieces to cool and put them in a cool, dark place.

The described marinating recipe is simple and at the same time allows you to obtain a universal product that can be included in a wide variety of dishes, including salads.

Hot pickling of saffron milk caps for the winter with oil

Hot canning of saffron milk caps can be done using various additives. Ordinary vegetable oil, which has not been refined, will give pickled milkweed a special aroma. In addition to improving taste, sunflower oil will also contribute to safer storage of saffron milk caps during the winter.

To prepare for the winter you will need:

• saffron milk caps – 3 kg;
• granulated sugar – 100 g;
• salt – 90 g;
• water – 2 l;
• unrefined oil - 1 tbsp.;
• vinegar - 1 tbsp.;
• a few peppercorns (black or allspice) and laurel leaves - according to taste preferences;
• cloves - 10 buds;
• garlic cloves – 15 pcs.

The process of preparing pickled milkweeds using the hot method for the winter:

1. Place the boiled raw materials in jars.
2. Place chopped garlic cloves.
3. Prepare the marinade by boiling water and adding granulated sugar, the required amount of salt and pre-prepared spices. Boil everything for 5 - 7 minutes.
4. Add the oil and vinegar component to the marinade and wait for the liquid to boil.
5. Pour the hot marinade over the saffron milk caps.
6. Sterilize the jars with mushrooms according to all the rules for at least 10 minutes, close the lids and wrap them in a warm blanket or scarf.

Recipe for pickling saffron milk caps for the winter using the hot method with garlic

For those who prefer savory snacks, here is a recipe that uses a large amount of garlic. This root vegetable will make the milkweed more fragrant and incredibly tasty. In winter, such salting will be most appropriate.

For pickled saffron milk caps you will need:

• laticifers – 2.5 kg;
• distilled water – 0.75 l;
• garlic cloves - 2 large heads;
• granulated sugar – 5 tsp;
• table salt – 10 tsp;
• diluted essence or vinegar - 6 tbsp. l.;
• black and allspice peppercorns – 15 pcs.;
• bay seasoning – 3 – 5 pcs.

Preparing pickled saffron milk caps for the winter:

1. Boil water, add spices, sugar and salt.
2. Place the boiled milkweed into the marinade and let it simmer for 10 minutes.
3. Add garlic and vinegar, boil and leave in this form for approximately 5 - 7 minutes.
4. Distribute the mushrooms into pre-sterilized jars and pour the prepared marinade into them.
5. Roll them up and wrap them up.
6. Store at a temperature not exceeding 5 ^OC, after allowing the finished product to cool.

Spicy pickled saffron milk caps for the winter using the hot method

Hot marinade for saffron milk caps for the winter can be not only piquant, but also spicy and aromatic. Cinnamon will help make the snack more sophisticated.

To prepare spicy pickled saffron milk caps for the winter using the hot method, you need to prepare:

• laticifers – 1.5 kg;
• cinnamon – 1 stick;
• laurel – 3 leaves;
• water – ½ l;
• apple cider vinegar (if it is unavailable, you can replace it with regular vinegar) – 100 ml;
• spices in the form of black or allspice peas (according to taste preferences) - 5 - 7 pcs.;
• salt – 3 tsp;
• granulated sugar – 3 tsp.

Preparing pickled mushrooms:

1. Make the marinade - boil bay leaves, peppercorns and cinnamon in water with salt and sugar. You need to boil for at least 10 minutes.
2. Then you need to remove the cinnamon from the marinade and immerse the prepared saffron milk caps in it.
3. Wait until it boils and add vinegar.
4. Let the liquid boil for another 7 - 10 minutes.
5. Place the mushrooms in the prepared jars, not forgetting to add the marinade so that it covers the saffron milk caps.
6. Seal with lids and refrigerate after the pieces have cooled completely.

Hot marinating of saffron milk caps with mustard seeds

Mustard will make winter pickling not only more tasty, but also extremely healthy. Therefore, this recipe is often prepared by adherents of a healthy lifestyle. For marinating, you should prepare the following components:

• laticifers – 1 kg;
• mustard seeds – 5 – 8 g;
• little vegetable - 8 tbsp. l.;
• bay seasoning – 2 leaves;
• rock salt – 3 tsp;
• granulated sugar – 3 tsp;
• filtered water – ½ l;
• black, allspice and white pepper - 3 - 4 peas each (you can exclude one of the types);
• garlic – 5 cloves;
• vinegar component - 2 tbsp. l.

Preparing the product for the winter using the hot method:

1. Cook the marinade by adding all the ingredients to the water.
2. After 12 min. After the marinade has boiled, it must be poured into jars previously filled with boiled mushrooms.
3. Close with lids and keep warm.
4. After cooling, move the workpieces to a cool place without access to light.

Saffron milk caps in hot marinade with onions

There is also an interesting recipe in which saffron milk caps are covered for the winter with a lot of onions.

To prepare you need:

• prepared mushrooms – 1.5 kg;
• onion – 2 large heads;
• green onions - 20 feathers;
• salt and granulated sugar - 5 tsp each;
• water – 3 tbsp.;
• laurel – 5 leaves;
• vinegar - 9 tbsp. l.;
• peppers in the form of peas – 20 pcs.

Preparing saffron milk caps for the winter using the hot method:

1. Cut the onion into rings to make thin slices.
2. Pour vinegar over it.
3. Chop green onions and mix with mushrooms.
4. Prepare a marinade from water and other ingredients.
5. After 3 min.boil, add onion rings to it, boil.
6. Place the saffron milk caps and herbs in the marinade and simmer for another 10 minutes.
7. Place the hot stock into prepared containers and seal tightly using lids.

Hot marinating of saffron milk caps with juniper berries

A hot marinade for saffron milk caps can be made even more healthy and tasty if you add juniper berries to it.

To prepare for the winter you will need:

• mushrooms – 3 kg;
• onion head – 3 pcs.;
• rock salt – 3 tsp;
• purified or purchased water – 1.5 l;
• granulated sugar – 100 g;
• vinegar - 2 tbsp. l.;
• spices, for example, allspice - 10 pcs.;
• juniper berries – 2 tbsp. l.

To prepare an original snack for the winter, you need to follow the following steps:

1. Place onion, cut into thin rings, into prepared jars.
2. Make a marinade from water and remaining ingredients. You need to cook it for at least 15 minutes.
3. Place boiled mushrooms in a preparation container.
4. Pour brine (marinade) over everything.
5. Cover with lids.
6. Sterilize the workpiece for 30 minutes.
7. Remove to cool.

Terms and conditions of storage

It is not difficult to prepare pickled saffron milk caps as a preparation for the winter, but it is important to follow the rules and storage periods.

To do this, you need to take into account the following recommendations and tips on how to properly preserve products:

1. Tara. The container in which pickled milkweed will be stored all winter should be made of glass or wood.It is allowed to use undamaged enameled containers. It is prohibited to store workpieces in metal or galvanized containers, as this can cause oxidation and have a negative impact on health.
2. After the mushrooms are cooked hot, they need to be securely sealed with lids. Then the workpiece must cool completely.
3. Preservation should be stored all winter in a cool place. The best option is a cellar or basement. If saffron milk caps are left in the refrigerator, it is best to place them on the bottom shelf. The maximum permissible storage temperature is +5 ^OC (at a higher level, the laticifers turn sour and become poisonous), and the minimum is 0 ^OC (at a lower level, the unsurpassed taste characteristics of the product are lost).

The appearance of the brine will help you understand that something is wrong with the preservation. There are several characteristic signs that indicate the product’s suitability for consumption:

1. A brownish and slightly cloudy appearance of the brine is considered normal; you should not re-marinate the products: they will last all winter without negative consequences.
2. The black color of the liquid indicates that the canned milkweed has begun to deteriorate. Most likely, the storage temperature was exceeded. In this case, you don’t even have to think about preserving the preparation for the winter; the mushrooms need to be disposed of, since they have become toxic. Pickling them in order to preserve the product is dangerous.
3. A sour brine that has not changed its color indicates that the fermentation stage has begun in the preservation. It is better to throw away such mushrooms without leaving them for the winter. It is also prohibited to marinate them again.

If some changes are visible in the jars that have just cooled down, for example, the brine is bubbling, the lids are swollen, etc., then the milkies can still be saved in one simple way.

To do this, you need to carry out the following manipulations:

1. Drain all the brine from the saffron milk caps and rinse them under cold running water.
2. Boil water and add mushrooms there.
3. Boil for 5 - 10 minutes.
4. Place the saffron milk caps in a colander again and remove all the liquid.
5. Prepare new jars.
6. Cook the marinade (you can use the previous manufacturing method or prepare a standard version from water and salt in the following proportion: per 1 liter of water component - 1.5 tablespoons of salt).
7. Place milkweed in jars and pour boiled hot marinade over them.
8. Roll up with metal lids or use plastic ones.

It is not difficult to pickle milkweeds for the winter; the main thing is to take precautions, since even such a harmless variety can cause severe poisoning.

Conclusion

Hot pickled saffron milk caps for the winter are a unique preparation that can be prepared even by beginners. Preservation stores well and contains many beneficial properties of mushrooms. Canned food can be used for preparing salads and hot dishes.

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