Hot pickling of saffron milk caps: with garlic, mustard seeds, in Russian

Pickling saffron milk caps for the winter using a hot method is not difficult if you know the principles of preparation. If you follow all the recommendations for the proposed recipes, you will get a delicious appetizer that will become the highlight of the holiday table.

Preparing saffron milk caps for hot pickling at home

Mushrooms are washed with cold water to get rid of large debris. The legs must be cleaned with a knife from any remaining soil. Then pour cold water and leave for 2 hours. Soaking will remove their bitterness. You cannot increase the time, otherwise the product will deteriorate.

Before pickling, large mushrooms are cut into large pieces, and small ones are left whole.

How to pickle saffron milk caps using the hot method

Hot salting of saffron milk caps does not change the rich color of the mushrooms, which is why many housewives like this method. Do not use metal utensils for salting. The ideal material is glass or wood; enamel containers are also suitable.

For pickling, choose only fresh mushrooms that have not been eaten by worms. Before cooking, boil them in boiling water for 10 minutes, then pour into a colander and allow excess liquid to drain. Then additional products specified in the recipe are added to improve the taste of the pickling.

Recipes for hot salted saffron milk caps for the winter

Cooking saffron milk caps using a hot method is an easy process that does not pose any difficulties even for novice cooks. Below are the best and simplest options for pickling mushrooms for the winter.

Classic recipe for hot salted saffron milk caps

This is the simplest and most common pickling option. You will have to spend a minimum of time on preparation, but the result will exceed all expectations.

You will need:

• garlic – 3 cloves;
• saffron milk caps – 10 kg;
• bay leaf – 15 pcs.;
• cloves - 20 buds;
• table salt – 500 g;
• allspice – 15 peas;
• black currant leaves – 100 g.

How to cook:

1. Sort through the mushrooms, then chop. Leave the small ones as is. Remove spoiled and wormy ones. Fill with water and leave for 2 hours.
2. Drain the liquid. Fill with water again. Place on maximum heat. When it boils, cook for 5 minutes. Be sure to remove the foam. Along with it, the remaining debris rises to the surface.
3. Place the boiled product into the prepared container with a slotted spoon.Sprinkle each layer generously with salt and spices. Cover with bay leaves and currant leaves. Cover with gauze.
4. Place a metal plate and a large jar filled with water on top.
5. Put it in the basement for 1.5 months. The temperature should not exceed +7°C.

Recipe for hot pickling of saffron milk caps with garlic

The recipe with the addition of garlic is very popular among housewives, which gives the appetizer a spicy aroma and a pleasant aftertaste.

You will need:

• saffron milk caps – 2 kg;
• black pepper – 10 peas;
• horseradish – 20 g root;
• salt – 40 g;
• garlic – 7 cloves.

How to cook:

1. Sort through the mushrooms. Cut into large pieces. Pour water and cook for a quarter of an hour. Drain the liquid. Cool.
2. Grate horseradish. Cut the garlic into cubes.
3. Combine all prepared and remaining products from the list. To stir thoroughly.
4. Place a plate with a weight on top. Place the salting in the basement for 4 days.

Salting saffron milk caps with mustard seeds

Hot pickling of saffron milk caps with mustard thanks to step-by-step pickling will turn out tasty and crispy.

You will need:

• vinegar – 40 ml (9%);
• saffron milk caps – 1.5 kg;
• water – 800 ml;
• garlic – 3 cloves;
• coarse salt – 20 g;
• pink mustard – 20 g;
• sugar – 20 g.

How to cook:

1. Pour the volume of water specified in the recipe into an enamel container. Boil.
2. Add mustard and sliced ​​garlic cloves. Cook for 5 minutes.
3. Add salt, then sugar. Stir and wait until it boils. Pour in vinegar. Remove from heat immediately.
4. Pour the prepared mushrooms with water and cook for 10 minutes. Remove with a slotted spoon and transfer to jars.
5. Fill with brine to the brim. Close tightly with lids. Cover with a warm cloth.
6. Place the pickling in the refrigerator for storage.

Hot salting of saffron milk caps in Russian

The old recipe for hot salting is deservedly popular among housewives. The snack turns out aromatic and retains almost all the beneficial substances.

You will need:

• saffron milk caps – 1.5 kg;
• black pepper – 7 peas;
• water – 1 liter for brine + 1.7 liter for cooking;
• bay leaf – 3 leaves;
• currants – 3 leaves;
• cloves – 2 buds;
• salt – 75 g for cooking + 40 g for brine;
• allspice – 7 peas;
• cinnamon – 5 pieces.

How to cook:

1. Boil water for cooking. Add salt. Cook until completely dissolved.
2. Sort through the mushrooms. Leave only whole and strong ones. Rinse. Pour into boiling water.
3. After 13 minutes, drain the liquid.
4. Add salt, bay leaf, pepper, currant leaves and spices to the brine water. Mix.
5. When the brine boils, add the mushrooms. Cook for 10 minutes.
6. Transfer to prepared jars. Fill with brine to the brim. Roll up.
7. Cover with a warm cloth and leave until completely cool.

Hot method of salting milk mushrooms and mushrooms

You can deliciously salt saffron milk caps using a hot method in combination with other mushrooms, for which milk mushrooms are ideal. The snack turns out lightly salted and crispy.

You will need:

• milk mushrooms – 750 g;
• vegetable oil;
• allspice – 5 peas;
• saffron milk caps – 750 g;
• dill - 8 umbrellas;
• water – 1 liter for brine + 4 liters for cooking;
• bay leaf – 1 pc.;
• salt – 120 g for brine + 120 g for cooking;
• cloves – 1 bud;
• black pepper – 15 peas.

Cooking method:

1. Peel and rinse the mushrooms. Soak in cold water for 2 hours. Drain the liquid.
2. Boil 4 liters of water. Pour in salt intended for cooking. Mix. Place the milk mushrooms, after 15 minutes add the remaining mushrooms. Cook for 12 minutes.
3. Separately boil the water for the brine.Add pepper, bay leaf, cloves and salt. Cook for 5 minutes. Throw in the dill umbrellas and remove from the heat.
4. Drain the mushrooms in a colander. Using a slotted spoon, remove the peppers and herbs from the brine and place them on the bottom of the prepared container. Lay out the boiled products, then pour in the brine.
5. Place a plate with a weight on top. Leave for 3 days in a cold room, then transfer to small jars.
6. Drizzle oil on top of the pickle, which will help increase the shelf life of the snack. Put it in the basement. The dish will be completely ready in a month.

Quick hot salting of saffron milk caps

Hot pickling of saffron milk caps is very tasty and can be achieved using a quick method. The beauty of this recipe is that you don't have to wait weeks to enjoy the amazing flavor.

You will need:

• water – 1 l;
• dill - 3 umbrellas;
• saffron milk caps – 2 kg;
• salt – 150 g.

How to cook:

1. Peel and rinse the mushrooms. Add water and cook for 7 minutes. Drain the liquid and cool the finished product.
2. Place dill at the bottom of the prepared jars. Arrange mushrooms in layers, sprinkling with salt.
3. Boil the volume of water specified in the recipe and pour in the ingredients. Cover with metal lids and immediately place in a pan of boiling water.
4. Sterilize for 20 minutes. Close with nylon lids. Wrap a blanket on top.
5. When the workpieces have cooled, transfer to a cool room. The appetizer using the proposed method will be ready in 3 days.

Hot pickling of saffron milk caps for the winter in jars with horseradish

Hot pickling of saffron milk caps with marinade in a jar is convenient due to the speed of preparation.

You will need:

• saffron milk caps – 2 kg;
• garlic – 3 cloves;
• water – 1.2 l;
• horseradish – 20 g of chopped root;
• citric acid – 2 g;
• coarse salt – 50 g;
• black pepper – 6 peas;
• horseradish leaves – 2 pcs.;
• bay leaf - 5 pcs.

How to cook:

1. Add bay leaves, horseradish and black pepper to the specified volume of water. Place on low heat.
2. When the liquid boils, cook for 5 minutes. Remove from heat and leave for 10 minutes.
3. Peel and wash the mushrooms. To fill with water. Add some salt. Add citric acid. Cook for a quarter of an hour. Drain the liquid and transfer the boiled raw materials into a colander. Leave for 10 minutes.
4. Place in prepared jars. Sprinkle each layer with salt and finely chopped garlic cloves.
5. Strain the brine through several layers of gauze and pour into jars to the very top. Cover with a washed horseradish leaf.
6. Close with nylon lids. Leave the pickling in a cool room for 10 days.

Recipe for hot salted mushrooms with cinnamon

A simple recipe for hot pickling of saffron milk caps will help you prepare a tasty, satisfying and beautiful winter preparation.

You will need:

• saffron milk caps – 1 kg;
• currants – 3 leaves;
• bay leaf – 3 pcs.;
• water – 1 l;
• cinnamon – 5 sticks;
• black pepper – 5 peas;
• salt – 30 g;
• cloves – 2 buds;
• allspice – 5 peas.

How to cook:

1. Remove rough caps and stems from mushrooms. Place in a deep bowl, add water and rinse.
2. Pour water into the pan. Turn on maximum heat. Add more salt. Stir until dissolved.
3. Switch to the minimum burner mode. Place mushrooms. Cook for a quarter of an hour. Pour the contents through a sieve into the sink. Rinse the boiled product with cold water.
4. Sterilize jars.
5. Boil the volume of water specified in the recipe. Add salt, pepper, bay leaves, cloves. Add cinnamon sticks and currant leaves. Mix. Cook for 5 minutes on low heat.
6. Place mushrooms in boiling brine. Cook for 10 minutes. Transfer to jars with a slotted spoon. Pour in brine and roll up.

The pickling is delicious served with thinly sliced ​​onions and chopped herbs.

Recipe for hot pickling of saffron milk caps with lemon zest

If you don’t like the taste of vinegar in your dishes, then you should try a delicious recipe for hot pickling of saffron milk caps with the addition of lemon zest.

You will need:

• saffron milk caps – 2 kg;
• cloves – 2 buds;
• citric acid – 10 g;
• bay leaf – 2 pcs.;
• sugar – 40 g;
• lemon zest – 10 g;
• black pepper – 7 grains;
• water – 600 ml;
• allspice – 7 grains;
• salt – 50 g.

How to cook:

1. To boil water. Add cloves, pepper and bay leaves. Cook for 5 minutes. Add citric acid and zest. After a couple of minutes, add salt and sugar. Stirring constantly, cook until dissolved.
2. Place prepared mushrooms. Cook for 10 minutes.
3. Remove with a slotted spoon. Transfer to jars and fill with marinade. Roll up and cover the pickling with nylon lids.
4. When the preservation has cooled completely, move it to the basement.

Recipe for cooking saffron milk caps for the winter using the hot method with onions

Thanks to the onion, you can prepare a real royal appetizer using the proposed method, which is suitable for any feast. The taste is pleasantly spicy. For greater effect, it is better to use only small mushrooms.

You will need:

• saffron milk caps – 2.3 kg;
• bay leaf – 3 g;
• garlic – 35 g;
• vinegar – 35 ml;
• cloves – 3 g;
• allspice – 4 g;
• onion – 250 g;
• sugar – 40 g;
• water for marinade – 1 l;
• citric acid – 7 g;
• peppercorns – 4 g;
• salt – 40 g;
• cinnamon – 3 g.

How to cook:

1. Sort through the mushrooms, removing any spoiled ones.Rinse. Pour water and cook for a quarter of an hour.
2. Drain the liquid and add boiling water so that all products are completely covered.
3. Add salt. Add citric acid. Cook for 20 minutes. Drain the water through a colander.
4. Cut the onion into rings and slice the garlic.
5. Pour the amount of sugar and salt indicated in the recipe into the water. Add spices and spices. Boil. Add mushrooms. Cook for a quarter of an hour.
6. Pour in vinegar. Mix.
7. Remove the boiled products using a slotted spoon. Stir in garlic and onion. Place in jars and pour over hot marinade. Roll up. You can try pickling after 1.5 months.

Hot pickling of saffron milk caps in a jar in English

According to the proposed method, after 2 hours the snack is completely ready for consumption.

Ingredients:

• saffron milk caps – 1 kg;
• onion – 130 g;
• dry red wine – 100 ml;
• Dijon mustard – 20 g;
• olive oil – 100 ml;
• sugar – 20 g;
• table salt – 20 g.

How to cook:

1. Salt the water. Pour over prepared mushrooms. Place on the fire and cook after boiling for 5 minutes. Drain the liquid. Rinse the mushrooms with cold water and chop.
2. Pour sugar and salt into a saucepan. Pour in the wine, then the oil. Place mustard and onion cut into rings. Turn on medium heat.
3. When the mixture boils, add mushrooms. Cook for 5 minutes. Transfer the pickling into jars and hide in the refrigerator.

Terms and conditions of storage

The pickling is stored in a pantry or basement. The ideal temperature is +1°…+5°С. When the specified temperature decreases, the snack loses its taste. A higher one provokes the formation of mold on the surface and, as a result, damage to the workpiece. The shelf life, subject to proper conditions, is a maximum of 1 year.

Conclusion

Any housewife can pickle saffron milk caps for the winter using a hot method. Everyone will be able to choose the most suitable ideal option from the proposed recipes. In order for the pickling to please you with its taste and not cause disappointment, you must strictly adhere to the proportions specified in the recipe.

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