Saffron milk caps for the winter: cooking recipes with step-by-step photos

Ryzhiki are mushrooms of excellent taste that can be consumed in almost any form. Every housewife naturally wants to stock up on saffron milk caps for the winter, since these mushrooms will be welcome guests on any holiday table. Moreover, this is not at all difficult to do, and there are many recipes for preparing saffron milk caps for the winter.

Features of harvesting saffron mushrooms for the winter

Perhaps, it is saffron milk mushrooms that can be prepared for the winter using all the methods existing in nature, and in any case, the resulting dish will have amazing taste characteristics.

These mushrooms are also unusual in that they require minimal preparation, and sometimes do not need it at all if they grow in clean pine forests. There are recipes for preparing saffron milk caps for the winter using the method of dry cold salting, when the mushrooms do not even need to be washed with water. It is enough just to lightly wipe their caps with a brush, washcloth or damp cloth.

Of course, if the collected saffron milk caps contain a certain amount of visible dirt: sand, earth or forest litter, then they must be washed in a bucket of cool water, additionally rinsing each mushroom under running water. But even in this case, the mushrooms will not require any special additional cleaning. Especially if they were cut correctly with a knife in the forest and the height of the adjacent leg does not exceed 1-2 cm.

There are also requests for the size of saffron milk caps used for harvesting by salting and pickling for the winter at home. For these purposes, it is recommended to take mushrooms whose caps do not exceed 5 cm in diameter. Such mushrooms completely retain their shape during processing and look very attractive on the table as a holiday treat.

How to cook saffron milk caps for the winter in jars

In glass jars you can prepare saffron milk caps for the winter in a variety of ways.

Prepared:

• salted mushrooms using cold, hot and dry methods;
• pickled saffron milk caps;
• cold and hot pickled mushrooms;
• snacks, semi-finished products and salads with the addition of all kinds of vegetables;
• mushroom caviar;
• fried and baked saffron milk caps.

All these winter wraps can be used both as ready-made dishes and as auxiliary components for preparing other dishes: fillings for all kinds of baked goods, salads, side dishes.

Recipes for saffron milk preparations for the winter

Next, all the main methods of preparing saffron milk caps for the winter will be described in detail with the most delicious recipes.

Pickled saffron milk caps for the winter

Marinated mushrooms are one of the most popular appetizers, both during a regular feast and at any gala dinner.Pickling is one of the fastest ways to prepare saffron milk caps for the winter. The process itself will take a minimal amount of time, and not many additional ingredients will be required. After all, saffron milk caps are such tasty mushrooms on their own that you shouldn’t add too many spices to preparations with them.

You will need:

• 2 kg of saffron milk caps;
• 700 ml water;
• 1 tbsp. l. salt (without a slide);
• 1 tbsp. l. sugar (with a slide);
• ½ tsp. ground black pepper;
• 60 ml 9% vinegar;
• 3 bay leaves.

Preparation:

1. Fresh peeled and washed mushrooms are poured with cold water and heated over moderate heat until boiling.
2. Cook for about 10 minutes, being sure to remove any foam that appears.
3. Add sugar, salt, pepper and bay leaf and cook for another 3 minutes.
   
4. Pour in vinegar and boil for an additional 2-3 minutes.
5. Place the mushrooms in sterile jars, pour boiling marinade over them and seal with tight nylon lids.
   Attention! If the process of preparing saffron milk caps is completed at this point, then the mushrooms can only be stored in the refrigerator.

6. For long-term storage in a regular pantry, further sterilization is necessary.
7. To do this, containers with mushrooms are placed in hot water, brought to a boil and half-liter jars are sterilized for 20 minutes and liter jars for 30 minutes.
8. They are rolled up for the winter, cooled and stored.

Salted saffron milk caps for the winter

It is salted saffron milk caps that are traditionally the most popular for the winter. They can be salted in three ways: hot, cold and dry. Next, we consider one of the most delicious recipes, when saffron milk caps are cold-pickled for the winter.

Most often, when pickling saffron milk caps, they also do not use spices at all or add them in minimal quantities.After all, not only can they interrupt the natural aroma and taste of saffron milk caps, but too many spicy spices can cause the mushrooms to darken. But if the main thing in the preparation is to get crispy saffron milk caps for the winter, then you need to add fresh oak leaves, cherries, black currants or horseradish.

You will need:

• 6 kg of fresh saffron milk caps;
• 250 g salt (1 cup);
• 20 leaves of currant and cherry;
• 50 black peppercorns.

Preparation:

1. Mushrooms are cleaned of debris that has stuck to them in the forest, the lower part of the legs is cut off and washed in cold water. If large specimens are found and there is nowhere else to use them, then cut them into several pieces.
2. Leave the mushrooms to dry in a colander, and at this time pour boiling water over the cherry and currant leaves, then lightly dry them.
3. Place a certain amount of leaves at the bottom of a sterile glass jar and add 1 tbsp. l. salt and add 10 peppercorns. Lay a layer of saffron milk caps so that the caps look down and the legs look up.
4. Add salt and pepper again and add mushrooms until the jar is completely filled.
5. Cover the top with leaves, place a piece of clean cloth, and place pressure inside in the form of a glass or a suitable cobblestone.
6. Place in a cool place with a temperature of no more than + 10 °C.
7. After a few hours, the juice should come out and completely cover the mushrooms.
8. Every day for a week it is necessary to check the jars of pickled mushrooms to ensure that they are completely covered with brine. If necessary, add cold spring water to the jars.
9. If traces of mold appear on top of the fabric, remove the pressure and wash it with boiling water.The fabric is either thoroughly rinsed or replaced with a fresh one.
10. After a few weeks, delicious salted saffron milk caps for the winter can be considered ready and you can start tasting them.

Pickled saffron milk caps for the winter

Pickled saffron milk caps differ from salted ones only in the smaller amount of salt used. Otherwise, the processes occurring in both methods of preparing saffron milk caps for the winter are very similar. As a result of fermentation, lactic acid contributes to the destruction of the membranes of the most difficult to digest fungal cells. Thanks to these processes, both pickled and salted saffron milk caps are perfectly absorbed by the human body. The positive properties of salted and pickled mushrooms are complemented by the fact that in both cases saffron milk caps are prepared for the winter without the use of vinegar.

You will need:

• 1500 g saffron milk caps;
• 1000 g white cabbage;
• 5 medium carrots;
• 1/3 tsp. caraway;
• water and salt for making brine.

According to this recipe, not only saffron milk mushrooms, but also cabbage and carrots will be fermented in jars for the winter, which will give the dish additional nutritional value.

Preparation:

1. First, the brine is boiled based on the fact that 100 g of salt is added to 1 liter of water.
   Comment! For the amount of the above ingredients, you may need from one to two liters of brine, boiled and cooled to room temperature.

2. The cabbage is peeled from the top leaves, chopped and placed in brine for a quarter of an hour.
3. Then the liquid is poured into a separate container, and the cabbage is left in the pan for some time.
4. The mushrooms are washed, large specimens are cut into smaller pieces and boiled in water with the addition of a pinch of salt and citric acid for 10 minutes.
5. The water is drained, and the mushrooms are left to free themselves from excess liquid in a colander.
6. The carrots are peeled, grated on a coarse grater and mixed with cabbage.
7. Lay mushrooms, cabbage and carrots in sterile jars, sprinkling each layer with caraway seeds.
8. Pour in the remaining brine so that it completely covers the vegetables and mushrooms.
9. Keep for 12 to 24 hours at room temperature, and then take out to a dark and cool place for at least a week.
10. Several times a day, with a sharp wooden stick, the entire preparation is pierced to the very bottom so that the resulting gases have the opportunity to escape and the snack does not turn out bitter.
11. After a week, when the brine becomes completely transparent, the pickled saffron milk caps and cabbage are ready to eat.

Saffron milk salad for the winter

It will be very tasty if you prepare saffron milk mushrooms for the winter in the form of a salad with fresh vegetables. Of course, during cooking, all vegetables will necessarily be subjected to heat treatment. But without this step, such a product cannot be stored for a long time. But this dish can amaze any guests with its taste and aroma. Tomatoes give a special flavor to saffron milk caps prepared for the winter, without which the preparation will lose most of its attractiveness.

You will need:

• 2 kg of fresh saffron milk caps;
• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 500 g carrots;
• 500 g onions;
• 5 tbsp. l. Sahara;
• 4 tbsp. l. salt without top;
• 300 ml vegetable oil;
• 70 ml 9% table vinegar.

Preparation:

1. Mushrooms are sorted, washed, cut into slices.
2. Boil for a quarter of an hour, place in a colander to drain the water.
3. In a heated frying pan, fry in vegetable oil until golden brown and place in a separate deep bowl.
4. Onions and carrots are peeled, the onion is chopped into half rings, and the carrots are grated.
5. Fry chopped vegetables until golden brown and mix with saffron milk caps.
6. The tomatoes are washed and cut into slices.
7. Bell peppers are peeled from the seed chambers and cut into strips.
8. Place tomatoes, peppers in a deep saucepan with thick walls, pour about 100 ml of vegetable oil.
9. Add sugar, salt, vinegar, stir and simmer for 30-40 minutes over low heat.
10. Add a mixture of mushrooms, onions and carrots, pour in the remaining vegetable oil, mix and simmer for the same amount of time.
11. Distribute into small sterile glass jars with a capacity of no more than 0.5 liters, seal hermetically and leave to cool wrapped.

Fried saffron milk caps for the winter

As you know, there is no arguing about tastes. And although many consider salted saffron milk caps to be the most delicious preparation for the winter, many still prefer to use recipes for fried mushrooms with onions.

You will need:

• 1000 g of fresh saffron milk caps;
• 150 ml butter or vegetable oil;
• 1 large onion;
• salt and pepper to taste.

This recipe for preparing fried saffron milk caps for the winter in jars is one of the simplest, both in terms of ingredients and cooking method.

Preparation:

1. Mushrooms are cut into slices, placed in a dry frying pan and fried until the liquid has completely evaporated.
   
2. After this, add melted butter or vegetable oil.
3. The onion is peeled, cut into thin half rings and added to the pan. Mix everything well, salt and pepper to taste, cover with a lid and fry for about half an hour over not very intense heat.
   
4. Distribute the hot mushroom mass into small sterile jars and add the remaining oil in the pan.
   Important! If there is not enough oil to form a layer at least 10 mm thick in each jar, then you need to heat a new portion of oil in a frying pan and pour it into the contents of the jars.

5. Cover with thick plastic lids and cool.

In this form, the mushroom preparation can be stored in the refrigerator or in the cellar. If you intend to store fried saffron milk caps in the pantry, then the jars must be additionally sterilized in salted water for 40-60 minutes.

Cooking tips

In order for the preparation of saffron milk caps for future use to preserve the dense, elastic consistency of the mushrooms, experienced chefs advise rinsing them in ice water, to which 1 tsp is added. vinegar per liter volume.

Before serving, pickled, salted or pickled mushrooms are often additionally seasoned with vegetable oil, garlic or onions.

As for storing saffron milk preparations, mushrooms rolled up with metal lids can last up to 10-12 months. But for hermetically sealed sealing, any mushroom preparation must be sterilized.

Mushroom stocks can only be stored under plastic covers in the refrigerator or in another place where the temperature does not exceed + 5 °C. For salted and pickled saffron milk caps, this is practically the only storage option, since they cannot be hermetically sealed.

Conclusion

Ryzhiki for the winter can be prepared in many different ways. For any housewife there is sure to be a suitable recipe to satisfy the most sophisticated taste.

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