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Simple recipes for salted saffron milk caps for the winter will help even an inexperienced housewife prepare a wonderful cold appetizer that will be a wonderful addition to the holiday table. The preparation process is easy, and the result exceeds all expectations.
How to simply pickle saffron milk caps
Ryzhiki are excellent for preparing pickling preparations for the winter: they are very aromatic and juicy, and do not require the addition of a large amount of spices. Before choosing the easiest way to pickle saffron milk caps, you need to familiarize yourself with all the possible ones. Pickling mushrooms is divided into two large groups:
- dry;
- wet.
The first involves sprinkling the saffron milk caps with dry salt, the second involves salting them in brine. Dry salting is most often used, because these mushrooms independently secrete a large amount of juice, in which they are pickled.
Wet salting is used if the released juice sours and tastes unpleasant. Then the salted mushrooms are washed, blanched and filled with hand-prepared brine (1.5 tablespoons of salt per 1 liter of water).
Salting for the winter is also divided into cold and hot.The essence of the first is that the entire process takes place without preliminary heat treatment; in the second method, the saffron milk caps are briefly boiled. It should be noted that scalded or boiled mushrooms do not change their color during salting, but raw ones become greenish-brown.
Therefore, most housewives choose the heat treatment method. On the other hand, the taste of the finished product suffers somewhat from cooking, and the raw material loses its aroma.
One of the operations to prepare raw materials for cooking is soaking in cold water. Some housewives skip this stage of preparation, since soaking removes the slight bitterness characteristic of saffron milk caps. Those who prefer winter preparations without bitterness soak the mushrooms for 2 hours. In this case, the water should be cold. It is not recommended to increase the soaking time, as the mushrooms may spoil.
Before salting, large species are cut into large pieces, small ones are left whole.
The dishes for making salted saffron milk caps should not be metal; the ideal material for this is wood or glass; enamel pans are also suitable. Under no circumstances should you use galvanized containers - products in them quickly oxidize and deteriorate.
Simple recipes for pickling saffron milk caps
So, the process of preparing salted saffron milk caps is very easy, so this mushroom preparation for the winter will not cause problems for novice housewives. Below are the simplest ways to pickle saffron milk caps for the winter.
Hot pickling for the winter
The simplest and fastest salting of saffron milk caps involves heat treatment.In this case, the preparation for the winter can be eaten 1.5 months after preparation.
Ingredients:
- saffron milk caps – 1 kg;
- table salt – 50 g;
- allspice and peas - 1 tsp each;
- Bay leaf.
How to do:
- Boil washed and dried saffron milk caps in boiling water for 5 minutes, constantly skimming off the foam.
- The water is drained, the mushrooms are placed in sterilized jars, sprinkled with salt, and spices are added. The jars are rolled up and stored in the cellar at a temperature no higher than + 5 0WITH.
- After 1.5 months, salted saffron milk caps are ready to eat.
You can get salted mushrooms in a common container. To do this, boiled saffron milk caps are placed in a pan, covered with a cloth and pressed down with pressure. The fabric is changed periodically (once every few days). The holding time is the same - 1.5 months.
Cold salting for the winter
The simplest, but longer-term, salting of saffron milk caps is considered to be cold.
You will need:
- saffron milk caps – 1 kg;
- table salt – 2 tbsp. l.;
- garlic (optional) – 1-2 cloves.
How to do:
- Peel the garlic cloves and cut into thin slices.
- The washed and dried mushrooms are placed with their caps down in a saucepan or basin, garlic is added and sprinkled with salt.
- Cover the top of the mushrooms with gauze and apply pressure. It is recommended to first place horseradish leaves under cheesecloth - this will prevent mold from forming.
- The process lasts 1-2 weeks at a temperature of + 10-15 0C. During this time, the fabric is periodically changed.
- When the juice is released from the salted mushrooms, taste it. If everything is fine, then they are distributed into jars, rolled up and stored in a cellar with an air temperature no higher than + 5 0WITH.In 1.5 months, the preparations for the winter will be ready.
A simple recipe for pickling saffron milk caps for the winter with seasonings
Despite the fact that salted saffron milk caps are very tasty even without adding any seasonings, they will help diversify the dish and give it a completely new taste. The ingredients for the simplest recipe for pickling saffron milk caps with winter seasonings are as follows:
- saffron milk caps – 1 kg;
- salt – 40 g;
- horseradish leaves;
- currant leaf – 20 g;
- dill umbrella – 20 g;
- peppercorns – 5 pcs.;
- garlic – 1-2 cloves.
How to do:
- Horseradish and currant leaves, dill and garlic cut into thin slices are placed at the bottom of the pickling container.
- Place the mushrooms with their caps up and sprinkle with salt.
- Place a layer of mushrooms on top and sprinkle with salt again. Seasonings and leaves are added every 2-3 layers.
- When everything is distributed and laid out, horseradish leaves, currants and spices are laid out on the top layer. The entire contents of the container are covered with a wooden circle, and pressure is installed.
- When the brine is released from the salted mushrooms, the oppression is removed. Cover the container with a lid and transfer it to a cool room. After 3 weeks, the salted mushrooms can be placed in clean jars, filled with brine and closed with lids.
Terms and conditions of storage
Salted saffron milk caps for the winter are stored at a temperature of + 1-5 0C. A decrease in the optimal temperature contributes to a loss of taste.On the contrary, too high temperatures cause mold and spoilage of the salted product. A basement, a cellar, the bottom shelf of a refrigerator, or a balcony in the fall are suitable for storing pickles for the winter. Depending on the salting method, the preparations for the winter are stored for up to 2 years: with hot salting - up to 1 year, with cold salting - up to 2 years. In any case, if the storage rules are followed, the workpiece will last until the next quiet hunting season, which begins in late July or early August.
Conclusion
Simple recipes for salted saffron milk caps for the winter will be useful to any housewife who prefers quick and easy preparations. Everyone can choose for themselves the simplest and most convenient way to pickle saffron milk caps. Salted mushrooms will be a hearty addition to holiday and everyday lunches.
