How to quickly pickle saffron milk caps for the winter at home

Quick pickling of saffron milk caps takes only 1-1.5 hours. Mushrooms can be cooked hot or cold, with or without pressure. They are stored in the refrigerator, cellar or on the balcony - the place should not only be cool, but also dry and dark.

How to quickly pickle saffron milk caps at home

Usually these mushrooms are completely salted within 1-2 months. However, it is possible to speed up this process so that the saffron milk caps are salted as quickly as possible, for example, in 1-2 weeks. To do this, they use pressure, which is placed on the saffron milk caps and gradually squeezes out all the juice from them. Thanks to this method, in some cases you won’t even need to use water.

In other cases, when oppression is not used, the salting technology takes a longer time (up to 2 months). Traditionally, two methods are used in practice:

1. Cold - without heating.
2. Hot – with preliminary boiling in boiling water for 5-7 minutes.

All recipes for quick pickling, one way or another, are based on these methods. They differ only in individual ingredients - in some cases they add garlic, in others - bay leaf and pepper, in others - even dry red wine and Dijon mustard.

Recipes for quick pickling of saffron milk caps

There are several simple ways to quickly pickle saffron milk caps.

Raw

This is one of the easiest ways to quickly salt saffron milk caps for the winter. To do this, take an enamel pan or bucket and raw mushrooms with salt and seasonings. The ratio of ingredients is:

• mushrooms – 1 kg;
• coarse salt - 2 tablespoons;
• garlic – 3-4 cloves (optional);
• horseradish – 2-3 leaves;
• dill - 3-4 sprigs.

In this recipe, there is no water among the ingredients, which is no coincidence - the liquid will be obtained from the saffron milk caps themselves during pickling. It will appear quickly, but if the juice is not enough, after a few days you should add a little cool boiled water.

Express pickling of saffron milk caps will take no more than an hour. They work like this:

1. The mushrooms are washed under water or simply shaken off the sand. Some mushroom pickers don’t even remove the remaining pine needles - they will serve as an additional “flavor.” The only mandatory action is to cut off the tips of the legs that are contaminated with soil.
2. The saffron milk caps are laid in several layers so that the caps are at the bottom.
3. Sprinkle salt on each layer, add garlic cloves cut into several longitudinal pieces and sprigs of dill.
4. The last layer is covered with horseradish leaves, which will not only give an interesting aroma, but will also “scare off” bacteria and other microorganisms.
5. A press is placed on top - it can be a stone, a container of water or a heavy frying pan, etc.
6. During the first days after pickling, the saffron milk caps will begin to quickly release juice, and within a week they will be ready for the first tasting.

Hot method

You can also salt saffron milk caps tasty and quickly using the hot method, which in practice is used even more often than the previous “waterless” option. For salting you will need:

• mushrooms – 1 kg;
• salt – 2 large spoons;
• pepper – 7 peas;
• ground pepper – 1 dessert spoon;
• bay leaf – 2-3 pieces;
• horseradish leaves - 2-3 pieces.

You can make quick-cooking salted saffron milk caps like this:

1. Wash the mushrooms and cut off the ends of the stems.
2. Pour hot, but not boiling water so that it completely covers the saffron milk caps.
3. Heat, let it boil and turn off after 5 minutes. During the cooking process, you need to constantly monitor the foam and remove it.
4. Quickly drain the water and transfer the saffron milk caps to an enamel pan or other container for pickling. Each row is placed caps down, salt and pepper are poured onto them.
5. Add bay leaves, sprinkle peppercorns. Place a few horseradish leaves on top and place under pressure.

Quick salting of saffron milk caps using a hot method is shown in the video:

English recipe

You can quickly and deliciously salt saffron milk caps using the English recipe, which is also based on hot salting technology. You need to take the following ingredients:

• mushrooms – 1 kg;
• dry red wine – 0.5 cups;
• olive oil – 0.5 cups;
• salt – 1 large spoon;
• sugar – 1 large spoon;
• Dijon mustard – 1 large spoon;
• onion - 1 medium size piece.

The sequence of actions is as follows:

1. The mushrooms are washed, placed in hot water, brought to a boil and turned off the stove after 5 minutes.
2. Cut into strips and set aside.
3. Pour oil and wine into a large saucepan, immediately add salt, add sugar and simmer the onion cut into rings along with mustard.
4. As soon as the mixture boils, add saffron milk caps and continue cooking for 5 minutes.
5. Then this whole mass is quickly transferred to a jar and put in the refrigerator so that the saffron milk caps are infused.

As a result of this pickling recipe, you get real mushroom caviar, which becomes completely ready after 2 hours. You can prepare it for the winter, but store it only in rolled, pre-sterilized jars.

Terms and conditions of storage

The prepared product is stored in a dark and cool place where the temperature does not rise above +8^OC, but also does not fall below zero. Such conditions can be ensured:

• in a refrigerator;
• in the cellar;
• on a glazed balcony, loggia.

The shelf life depends on the salting technology:

1. If quick-cooking salted saffron milk caps were rolled up in a jar, they are stored for 2 years. After opening the can, it is advisable to consume the product within 1-2 weeks.
2. If saffron milk caps are salted hot, they can be stored at room temperature, but no more than 3 months. The container can be immediately put in the refrigerator - then storage is possible for 6 months from the date of preparation.
3. In the case of cold salting, the shelf life is similar. In this case, saffron milk caps should be kept only in non-oxidizing containers - ceramic, wooden, glass or enamel.

Conclusion

The fastest possible pickling of saffron milk caps is achieved by applying pressure. Thanks to the constant squeezing of the mushrooms, they are salted in just a week, after which the dish becomes completely ready. If you do not apply oppression, salting will not be as fast and will take at least 1.5 months.

Recommended Posts

Greens for the winter with salt

Recipe for sauerkraut with pepper

Recipe for sauerkraut for the winter in jars

How to salt cabbage in a barrel for the winter

Recipe for pickling cabbage with butter

How to pickle cabbage in Korean

Pickling cabbage: a simple recipe

Fried honey mushrooms for the winter

Pickled tomatoes for the winter in jars