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Dry salted saffron milk caps are highly valued among lovers of these mushrooms. This kind of preparation is a universal solution for preparing many dishes. Dry salting allows you to use saffron milk caps for soups, main courses and baked goods. It is important to learn how to properly prepare and store preparations.
Preparing saffron milk caps for dry pickling
Before subjecting saffron milk caps to dry salting, it is necessary to prepare them. To do this you will need:
- Clean the fruiting bodies from all kinds of debris and dirt.
- Trim the legs, removing only the dirty part.
- Treat the mushrooms with a sponge or slightly damp brush.
How to salt saffron milk caps using the dry method
Dry salting of saffron milk caps for the winter can be done in various ways. But there are certain processing rules that should be followed:
- For every kilogram of the main product there is 50 g of salt.
- Spices are not added to the classic salting recipe, since they only clog the natural flavor of the mushrooms. If desired, you can process it using various spices.
- Dry salting allows you to start eating the snack within 10 days after preparation.
Recipes for dry pickling of saffron milk caps
You can salt saffron milk caps using a dry method according to various recipes. Each housewife can choose the most suitable option for herself. It is important to take into account your taste preferences and the form in which the snack will be used in the future.
A simple recipe for dry salting of saffron milk caps
The easiest way to pickle saffron milk caps is the dry method according to the classic recipe. This preparation will help diversify the winter diet, since mushrooms can be added to any dish that includes their use.
To prepare pickling you need:
- prepared mushrooms – 7 kg;
- coarse salt – 400 g.
Salting procedure:
- The peeled fruiting bodies must be placed in an enamel container in layers, alternating with salt.
- Then cover with a plate of suitable diameter.
- Place pressure (a jar of water, a brick, etc.).
- Leave everything in a cool place for 10 - 15 days.
- Transfer the mushroom mass into jars (they should be sterilized first), pour in the resulting brine, and close the lids.
- Place the workpiece in the cellar or refrigerator.
Dry salted saffron milk caps with cloves
By adding cloves to the main product, you can give the finished dish an original aroma. But such a recipe will be more difficult to execute.
For salting you will need:
- saffron milk caps – 4 kg;
- salt – 200 – 250 g;
- bay leaf – 10 pcs.;
- clove buds – 20 pcs.
Salting process:
- Prepare an enamel container.
- Place a layer of mushrooms, sprinkle with salt and add spices.
- Repeat layers, trying to make them even.
- Cover the container with a plate or lid of a suitable diameter so that it fits tightly to the mushrooms.
- Lay gauze on top, folded in 5 - 7 layers.
- Place the load.
- Place the container with the mushroom mass in a cool room for 10 - 15 days.
- After this, the snack can be divided into jars, adding brine and spices to each jar.
Dry salting of saffron milk caps for the winter with garlic
The dry method of pickling saffron milk caps using garlic involves preparing a savory snack that can even be served at a holiday table.
To prepare a spicy preparation, you need to stock up on the following ingredients:
- saffron milk caps – 3 kg;
- garlic – 8 cloves;
- dill (umbrellas) – 6 pcs.;
- horseradish leaves – 2 – 4 pcs.;
- salt – 200 g.
The salting process is as follows:
- Place horseradish leaves (half the original amount) on the bottom of the enamel container. They must first be scalded with boiling water and then dried, since pickling involves the use of dry ingredients.
- Place dill umbrellas (also scalded and dried) - ½ part.
- Make a layer of fruiting bodies.
- Sprinkle with salt and a small amount of chopped garlic.
- Next, lay out the mushrooms in layers, seasoning them with salt and garlic.
- The last ones will be the remaining horseradish leaves and garlic umbrellas.
- Then the mushrooms need to be covered with gauze, a plate on top and a press installed.
- The finished snack will need to be refrigerated for 15 days.
After the pickling period has passed, the mushrooms must be placed in prepared jars, pour the resulting brine into them, and cover with plastic lids. The workpiece should be stored in a cool place, and it can be tasted after 30 days from the start of salting.
Dry pickling of saffron milk caps at home with mustard seeds
Dry salting of saffron milk caps can also be done using mustard. This method will allow you to diversify your everyday diet and decorate any holiday table.
To salt saffron milk caps, you need the following ingredients:
- saffron milk caps – 3 kg;
- coarse salt – 150 g;
- bay leaf – 6 pcs.;
- mustard seeds – 2 tsp;
- spruce branches – 2 pcs.
It is quite simple to prepare a preparation using mustard and spruce branches, and the aroma of the finished dish can surprise even experienced cooks. The salting process looks like this:
- Prepare a wooden or enamel container.
- Place a spruce branch on the bottom.
- Place a layer of prepared fruiting bodies on top (you need to lay them out with their caps down).
- Sprinkle with mustard seeds and salt, add some bay leaves.
- Lay the mushrooms in layers, not forgetting the salt and spices.
- Cover the top with a fir branch, then with gauze.
- Press down with a plate or lid and install the weight.
- Send the composition to a cool place for 15 days, remembering to change the gauze every 3 days.
- After the specified time, the workpiece can be transferred to sterilized jars or left in the original container.
Dry pickling of saffron mushrooms with pepper
Mushrooms with peppers are a fragrant and at the same time tender appetizer that will diversify the everyday menu and surprise guests at the festive table.
For dry salting you will need the following ingredients:
- saffron milk caps – 2 kg;
- rock salt – 100 g;
- allspice peas – 15 – 20 pcs.;
- cherry and chokeberry leaves - to taste.
The ambassador is carried out as follows:
- Dry-processed fruiting bodies must be placed in an enamel bowl on a prepared layer of currant and cherry leaves.
- Sprinkle with salt and pepper.
- If necessary, repeat the layers, each of which should also be covered with salt and pepper.
- Cover with remaining leaves.
- Cover the workpiece with a gauze cloth, install the lid and weight.
- Place in a cool place for a week.
The products will be ready to eat after 3 weeks.
How to transfer dry salted saffron milk caps into jars
Dry salting of saffron milk caps at home can be done using any of the options listed above. The classical method is most often used. In order for the workpiece to be stored for a long time, it is important to take into account a number of nuances when transferring products into containers for subsequent storage:
- Pickled mushrooms should be placed in a colander.
- Run under running cold water and rinse thoroughly.
- Place in glass jars (they must be pre-sterilized).
- Pour a little vegetable oil on top.
- Close with lids.
This preparation can be kept in the refrigerator for no more than 7 days. Before serving, you can season the mushrooms with herbs, garlic and vegetable oil.If desired, add vinegar and other ingredients.
Terms and conditions of storage
Forest harvest prepared by salting must be properly stored. Products that use spices and various additives in the form of currant or spruce leaves can last 10 to 12 months when unopened. In this case, the storage temperature should not exceed 10 OC. Mushrooms prepared according to the classic recipe cannot be stored for more than 7 days.
Conclusion
Dry-salted saffron milk caps are an excellent option for harvesting forest products. The product is not only easy to prepare, but also very easy to store. It is important to note that with this method of preparation, all useful substances and microelements are preserved in the mushroom mass.
