Is it possible to salt milk mushrooms and saffron milk caps together: salting and pickling recipes

You can pickle milk mushrooms and saffron milk caps already in the first days of August. The preparations made during this period will help out in the cold season, when you need to quickly prepare a delicious snack or salad. Dishes made from saffron milk caps and milk mushrooms are real Russian delicacies that will be highly appreciated by both households and guests.

Is it possible to pickle and salt milk mushrooms along with saffron milk caps?

Despite the fact that experienced mushroom pickers advise salting each type separately, professional chefs believe that assorted mushrooms, on the contrary, can surprise with a variety of flavors. The main thing to remember is that processing rules may vary depending on the type of mycelium.

The peculiarity of the joint pickling of saffron milk caps and milk mushrooms lies in the additional processing of the latter. Milk mushrooms contain a large amount of lactic acid, which, released from the chopped mushrooms, gives the marinade and brine a bitter taste and makes the preservation unsuitable for consumption. Therefore, forest raw materials, as a rule, are soaked for 1-2 days in cold water, not forgetting to change it periodically.

After pre-treatment, you can safely salt the saffron milk caps and milk mushrooms together.

How to salt milk mushrooms and saffron milk caps together

There are no special secrets associated with preparing these types of mushrooms for canning. Processing of milk mushrooms begins a day earlier. It must be remembered that the health of future gourmets depends on proper preparation.

How to prepare milk mushrooms and saffron milk caps for pickling

To begin with, the mushrooms are sorted out, removing wormy and overgrown specimens. They are not suitable for food and can ruin the entire taste of the preparation.

Then the raw materials are cleaned of adhering dirt, leaves, moss and pine needles. This is done by hand using a clean piece of cloth. Mushrooms are not washed, as after contact with water they quickly darken and spoil.

The third stage is sorting. For convenience, all raw materials are divided by size. Large specimens are separated from small ones and stored in jars. However, this is not a mandatory procedure. Even mushrooms of different sizes can be pickled and salted.

Next, the saffron milk caps are put in the refrigerator for a day, and the peeled milk mushrooms are poured with cold water and soaked for a day. It is recommended to change the water every 2 hours.

Immediately before salting, both types of mushrooms are thoroughly washed with clean running water and placed in a colander.

Traditional recipe for pickling milk mushrooms and saffron milk caps

The classic recipe for pickling milk mushrooms and saffron milk mushrooms is simple and accessible. After all, its implementation requires only 2 ingredients: mushrooms and salt.

You should prepare:

• mushrooms – 1 kg of each type;
• table salt – 80 g.

For pickling you only need 2 ingredients: mushrooms and salt.

Steps:

1. Peel the mushrooms, soak the milk mushrooms a day before pickling, and rinse.
2. Place fruit bodies and salt in an enamel pan in layers, press down with a weight and leave for 10 days.
3. The raw materials will produce brine, after which the mushrooms must be placed in jars and filled with the resulting brine.
4. If necessary, you can add a little boiled cold water.
5. Roll up the preserved food with lids and place it in a pan of boiling water for sterilization for half an hour.
6. Turn the jars upside down.

After cooling, store it in the basement or on the balcony.

How to pickle milk mushrooms and saffron milk caps in a cold way

The “cold” method of salting saffron milk caps and milk mushrooms allows you to preserve most of the valuable nutrients and vitamins.

You should prepare:

• milk mushrooms and mushrooms - 1.5 kg each;
• salt – 60 g;
• table horseradish leaves – 10 pcs.;
• bay leaf – 6 pcs.;
• garlic – 7 cloves;
• horseradish root – 50 g;
• dill seeds (dry) – 5 g.

The cold method of pickling mushrooms helps preserve vitamins in them

Steps:

1. Place 5 horseradish leaves on the bottom of a large saucepan, then a third of the prepared mushrooms.
2. Sprinkle everything generously with salt (20 g).
3. Repeat 2 more times.
4. Cover the top layer with the remaining leaves.
5. Set the pressure and leave the workpiece for 3 days.
6. Cut the horseradish root into circles, chop the garlic.
7. Place the milk mushrooms and saffron milk caps in jars, sprinkling them with garlic, bay leaves and horseradish.
8. Pour the remaining brine into each container.
9. Scald the nylon lids with boiling water and close the jars with them.

How to pickle saffron milk caps and milk mushrooms using the hot method

Salting milk mushrooms and saffron milk caps using a hot method is not particularly difficult, but it allows you to use mushrooms of any size.

You should prepare:

• saffron milk caps and milk mushrooms – 3 kg each;
• salt – 300 g;
• garlic – 3 cloves;
• cloves – 12 pcs.;
• black pepper – 12 peas;
• bay leaf – 12 pcs.;
• currant leaf – 60 g.

The color of the pickling brine should be dark brown

Steps:

1. Boil milk mushrooms and saffron milk mushrooms (pre-cut specimens that are too large into pieces).
2. Drain everything in a colander and cool.
3. Fill pickling containers with mushrooms, sprinkling each layer with salt, pepper, bay leaves and currant leaves.
4. Press the mushrooms down with a weight and leave them in a room with a temperature no higher than 7 °C for 1.5 months.

How to salt milk mushrooms and saffron milk caps with garlic

The garlic in this recipe for pickling milk mushrooms and saffron milk caps gives the dish a spicy taste and aroma.

You should prepare:

• milk mushrooms and mushrooms - 2 kg each;
• black pepper – 20 peas;
• horseradish root – 40 g;
• salt – 80 g;
• garlic – 14 cloves.

Mushrooms can be served with vegetable oil

Steps:

1. Cover the mushrooms with water and boil for at least half an hour.
2. Drain and leave to cool in a colander.
3. Grate the horseradish root and chop the garlic.
4. Connect all components. Mix well.
5. Transfer to a pickling container, press down with pressure and leave for 4 days in a cool basement.

Serve with vegetable oil and onions.

How to pickle milk mushrooms and saffron milk caps together with dill and horseradish

Dill and horseradish are the most commonly used seasonings when pickling mushrooms.

You should prepare:

• milk mushrooms and mushrooms - 2 kg each;
• garlic – 6 cloves;
• dill umbrellas – 16 pcs.;
• water – 1.5 l;
• grated horseradish root – 50 g;
• citric acid – 4 g;
• coarse salt – 100 g;
• horseradish leaf – 4 pcs.;
• bay leaves – 10 pcs.

Salted mushrooms can be served with mashed potatoes

Steps:

1. Put water on the fire, add laurel, pepper and horseradish root.
2. After boiling, simmer for 5 minutes, remove from heat, cool and strain through cheesecloth.
3. Pour cold water over the mushrooms, add citric acid and cook for a quarter of an hour. Drain and cool.
4. Place the mushrooms in the prepared container, sprinkling each layer with salt, chopped garlic, laurel and dill umbrellas.
5. Pour brine over everything and cover with horseradish leaves on top.
6. Cover with scalded nylon lids and leave for 10 days in a cool room.

Serve with mashed potatoes and fresh dill.

How to salt milk mushrooms and saffron milk caps in a barrel for the winter

Salting milk mushrooms and saffron milk caps in a barrel is a classic recipe in Russian cuisine.

You should prepare:

• saffron milk caps and milk mushrooms – 3 kg each;
• salt – 300 g;
• garlic – 5 cloves;
• pepper – 18 peas;
• cloves – 10 pcs.;
• red pepper – 1 pc.;
• fresh dill – 50 g;
• horseradish leaves – 50 g;
• heather branch – 2 pcs.;
• branch of a young Christmas tree – 2 pcs.

Barrel salting will be especially tasty with fresh sour cream

Steps:

1. Pour boiling water over the prepared mushrooms and stir gently for a couple of minutes.
2. Drain the water and let cool.
3. Pour mushrooms (milk mushrooms and saffron milk caps) into a separate container and add salt.
4. Add pepper (peas), cloves, dill, chopped garlic and hot pepper. Mix well.
5. Place half of the horseradish leaves, 1 branch of heather and 1 branch of young spruce on the bottom of the oak barrel.
6. Place the mushrooms in a barrel.
7. Cover the top with the remaining horseradish, heather and spruce branches.
8. Cover the mushrooms with a clean piece of gauze (need to be changed every 3 days).
9. Place under pressure for 2 weeks in a cool place at a temperature of 2 to 7 °C.

Barrel salting is especially tasty with fresh sour cream and finely chopped onions.

How to pickle milk mushrooms and saffron milk caps according to the classic recipe

This recipe allows you to change the amount of vinegar and spices to achieve the desired taste sensation.

You should prepare:

• milk mushrooms and mushrooms prepared - 1 kg each;
• water – 2 l;
• salt – 80 g;
• sugar – 80 g;
• acetic acid 70% (essence) – 15 ml;
• black and allspice pepper – 15 peas each;
• cloves – 12 pcs.;
• bay leaves – 5 pcs.;
• garlic – 5 cloves;
• currant leaf – 3 pcs.;
• dill umbrellas – 5 pcs.;
• horseradish root – 30 g.

The amount of vinegar can be adjusted to achieve the desired taste sensation

Steps:

1. Boil the mushrooms (30 minutes).
2. Place saffron milk caps and milk mushrooms into prepared jars, alternating layers with currant leaves, dill and horseradish.
3. Make the marinade: boil 2 liters of water, add salt, sugar, remaining spices.
4. Simmer for 4 minutes, remove from heat and add acetic acid.
5. Pour marinade over everything and pasteurize in a water bath for 10-15 minutes (depending on the size of the container).
6. Seal the lids, leave to cool, and then put them in the basement.

Milk mushrooms and saffron milk caps marinated with horseradish and parsnip roots

This recipe will appeal to lovers of sour marinades. Parsnip root and juniper berries will add a special piquancy to the dish.

You should prepare:

• prepared saffron milk caps and milk mushrooms – 2 kg each;
• onions – 4 pcs.;
• mustard (grains) – 20 g;
• water – 2 l;
• sugar – 120 g;
• salt – 60 g;
• vinegar – 700 ml;
• juniper berries – 30 g;
• pepper (peas) – 8 pcs.

Marinated mushrooms can be served with baked potatoes or rice

Steps:

1. Cook the marinade: add sugar, salt (20 g), juniper and pepper to 2 liters of boiling water.
2. Add vinegar to the marinade and simmer for a couple more minutes.
3. Pour cold water with 40 g of salt over the mushrooms and leave for 1 hour.
4. Cut the onion into half rings.
5. Arrange milk mushrooms and saffron milk caps in jars in layers, interspersed with mustard seeds and chopped onions.
6. Pour over the marinade and send for sterilization for half an hour.
7. Seal the jars.

The blanks are wrapped until they cool completely, after which they are put in the refrigerator or basement. Before serving, marinated mushrooms are sprinkled with vegetable or vegetable oil and sprinkled with chopped herbs. Serve with baked potatoes or rice.

After how many days can you eat salted milk mushrooms and saffron milk caps?

If you salt milk mushrooms and saffron milk caps correctly, then after a short time they can be consumed. The exact period depends on the chosen salting method. So, with the cold method, you need to let the mushrooms salt for 7 to 15 days. And with hot marinating, you can try the delicacy after 4-5 days.

Storage rules

You can make preparations throughout the mushroom season: August-September. The preparations are stored in the basement.Before use, this room is pre-treated against mold and pests, and is also well ventilated to avoid stagnation of dampness.

Since there are no basements in the city, storage can be organized in an apartment if necessary. To do this, use a storage room (if available) and a balcony.

On the loggia, the windows in the place where the workpieces will be stored are pre-shaded. This is necessary to avoid exposure to sunlight, which can provoke fermentation. Ideally, preserves should be stored on closed shelves or in a closed cabinet.

However, we must not forget about maintaining the required temperature and humidity, so the balcony or loggia must be regularly ventilated.

Conclusion

Salting milk mushrooms and saffron milk caps is not that difficult. With a responsible approach, even a beginner can cope with this task. The main thing is to carefully process the mushrooms and monitor their condition during pickling.

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