Pickled saffron milk caps for the winter

Pickled saffron milk caps for the winter are a savory cold appetizer, a side dish for other dishes, an addition to salads, and a filling for pies. Saffron milk caps are marinated in two ways: boiled and poured with hot marinade or boiled in marinade sauce. The basic ingredients for the preparation are only saffron milk caps, salt and acid, and the set of spices is chosen by the hostess.

Pickled saffron milk caps for the winter with 9% vinegar

Pickled saffron milk caps for the winter with 9% vinegar will be a good option for preparing a savory snack and a simple way to process this gift of the forest. Cook the mushrooms in a spicy marinade with cloves, pepper, bay leaf and garlic. Saffron milk caps marinated in vinegar remain crispy and retain their aroma and taste well.

1. 
   Pickled saffron milk caps are prepared very simply for the winter.According to the recipe, prepare all the spices immediately so as not to forget anything.
2. 
   The saffron milk caps chosen for pickling, preferably small and of the same size, should be cleared of forest debris and carefully rinsed under running water, especially the lower part of the cap. Cut large saffron milk caps into pieces. Transfer the saffron milk caps to a colander and shake off excess liquid.
3. 
   In a saucepan for cooking mushrooms, boil a glass of clean water, dissolve a teaspoon of salt in it and transfer the prepared saffron milk caps to boiling water. They will give a lot of their juice.
4. 
   After boiling, add all the spices to the saffron milk caps except garlic. Skim the foam from the surface of the broth. Cover the pan with a lid and cook the saffron milk caps over low heat for 20 minutes.
5. 
   While the mushrooms are cooking, sterilize the jars and lids in any way. Remove bay leaves from the cooked mushrooms, and instead put peeled garlic cloves, pour in 9% vinegar, mix everything, cook for 1-2 minutes and turn off the heat.
6. 
   Place the hot saffron milk caps in sterile jars, fill them completely with marinade and immediately seal the jars with lids. Then put them on the lids, wrap them in a warm blanket and after cooling completely, transfer the saffron milk caps pickled with vinegar to a cold place for storage. Good luck and delicious preparations!

Pickled saffron milk caps with 70% vinegar

To prepare pickled saffron milk caps, vinegar, along with salt, is a mandatory ingredient, and in this recipe we use 70% vinegar. Add a teaspoon of it to each jar. We prepare a spicy marinade. We marinate saffron milk caps using a hot method without sterilization, and this preparation is stored only for a few months and in a cold place.

Cooking time: 3 hours.

Cooking time: 1 hour.

Servings: 4 l.

Ingredients:

• Saffron milk caps – 3 kg.

For the marinade:

• Salt – 1 tbsp.
• Sugar – 2 tbsp.
• Cloves – 5 buds.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.
• Sweet peas – 4 pcs.
• Vinegar 70% in a liter jar - 1 tsp.

Cooking process:

Step 1. Clean freshly picked saffron milk caps from forest debris. Then rinse them well and carefully, so as not to break them, under running water, place them in a basin and soak for half an hour, placing any weight on top.

Step 2. After the soaking time has expired, rinse the saffron milk caps again, place them in a large saucepan and cook over low heat for 50 minutes. Add 4-6 tablespoons of salt to the water, but the mushrooms will not be salty, since the broth is drained.

Step 3. Place the cooked mushrooms in a colander to drain all the broth. During this time, cook the marinade for the saffron milk caps. The calculation of water for the marinade is 0.5 liters per liter jar. Add salt, sugar and all the spices to the marinade according to the recipe.

Step 4. Be sure to sterilize clean jars and lids in any way, and when storing the workpiece in the refrigerator, you can also use nylon ones.

Step 5. Loosely place the boiled saffron milk caps into jars, pour in the hot marinade and pour a teaspoon of 70% vinegar into each jar.

Step 6. Seal the jars tightly, place them on the lids and, after completely cooling, transfer them to a cool place for storage. Good luck and delicious preparations!

How to pickle saffron milk caps with citric acid?

Pickled saffron milk caps are prepared with citric acid less often than with vinegar, but there is such an option. Citric acid is a good preservative and does not have a specific aroma like vinegar, and saffron milk caps in such a marinade will retain their delicious qualities well. We prepare pickled saffron milk caps using a hot method, without sterilization, and herbs and spices are added according to the personal taste of the hostess.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Saffron milk caps – 1 kg.
• Salt – 1 tsp. with a slide.
• Citric acid – ½ tsp.
• Water – ½ tbsp.
• Spices - optional.

Cooking process:

Step 1. Freshly picked saffron milk caps are sorted by size, cleared of forest debris, and the lower third of their stems are removed.

Step 2. Then the saffron milk caps, carefully so that the fragile caps do not break, are washed under running water and placed in a colander to remove excess liquid.

Step 3. The jars for the preparation are washed with baking soda and sterilized in any way. The seaming lids are simply boiling.

Step 4. In a separate saucepan, bring clean water to a boil. Then the calculated amount of salt and citric acid is dissolved in it. If desired, spices are added to the marinade.

Step 5. Transfer the prepared saffron milk caps into another pan, pour in the hot marinade and cook over low heat for 15 minutes. Long-term cooking is not needed for saffron milk caps.

Step 6. Boiled saffron milk caps are placed loosely in sterile jars, filled with hot marinade to the very top and immediately sealed hermetically. The jars are placed on the lids and covered with a warm blanket.

Step 7. After complete cooling, the saffron milk caps marinated with citric acid are transferred to a dark and cool place for storage. The saffron milk caps are served seasoned with vegetable oil and onions. Good luck and delicious preparations!

Crispy saffron milk caps with sunflower oil in jars

Crispy saffron milk caps with sunflower oil in jars will be an excellent appetizer for any table and will complement any meat or vegetable dishes well.Sunflower oil is added to the marinade, and it does not allow the saffron milk caps to spoil, and supplemented with garlic and spices, it will give the pickled saffron milk caps an interesting taste. We marinate saffron milk caps using a hot method and without sterilization.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Fresh saffron milk caps – 1 kg.

For the marinade:

• Water – 100 ml.
• Vegetable oil – 4 tbsp.
• Garlic – 3 cloves.
• Black peppercorns – 7 pcs.
• Bay leaf – 2 pcs.
• Vinegar essence – 0.5 tsp.
• Salt – 3 tsp.
• Sugar – 2 tsp.

Cooking process:

Step 1. Sort through fresh saffron milk caps and, if possible, choose small fruits for this preparation, since large ones are fragile and break easily. Rinse the saffron milk caps in a separate bowl, changing the water several times.

Step 2. Transfer the washed saffron milk caps to a colander using a ladle or your hands to drain off excess liquid.

Step 3. Then put the clean saffron milk caps into a large saucepan with boiling water and cook them for 15 minutes.

Step 4. During cooking there will be a lot of foam on the surface and it must be removed periodically with a spoon. The settling of saffron milk caps to the bottom of the pan is considered a sign that the mushrooms are ready.

Step 5. Place the boiled saffron milk caps in a colander.

Step 6. For the marinade, boil 100 ml of clean water in another saucepan. Dissolve salt and sugar in it, add the spices indicated in the recipe (bay leaf with black pepper) and pour in vegetable oil.

Step 7. Cook the marinade over low heat for a couple of minutes, add vinegar essence and stir.

Step 8. Place the boiled saffron milk caps into the boiling marinade and cook for 5 minutes.

Step 9. Towards the end of cooking, add peeled garlic cloves to the saffron milk caps, stir and turn off the heat.

Step 10Place the saffron milk caps in pre-sterilized jars, pour in the marinade and seal tightly with lids. Place the jars on the lids, cover them well with a warm blanket for a day and, after completely cooling, transfer them to a cold place for storage. Delicious and successful preparations!

Saffron milk caps marinated with cloves for the winter

If there is a rich harvest of saffron milk caps, the options for preparing them for the winter are salting or pickling. In this recipe we prepare pickled saffron milk caps with cloves for the winter. This spice is used only for pickling mushrooms and, although not everyone likes it, we make the marinade with a strong spicy aroma. From 3 to 20 buds of cloves are added per liter of pickled mushrooms, but this is according to personal taste. We marinate the saffron milk caps using a hot method, without sterilization and with the addition of vinegar essence as the main ingredient of the mushroom marinade.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Fresh saffron milk caps – 600 gr.

For the marinade:

• Water – 100 ml.
• Cloves – 3 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 2 pcs.
• Vinegar 70% – 0.5 tsp.
• Salt – 1 tbsp.
• Sugar – 2 tsp.

Cooking process:

Step 1. First of all, prepare all the ingredients for marinating according to the recipe and the volume of the workpiece you need. Carefully remove the saffron milk caps so as not to break the fragile caps, remove forest debris and rinse with cold water.

Step 2. Pour a small amount of water into a saucepan for cooking mushrooms, transfer clean saffron milk caps into it. Mushrooms will release enough of their juice when cooked.

Step 3. Add a tablespoon of salt to the saffron milk caps and add the amount of spices indicated in the recipe. With more mushrooms, the spices increase proportionally.To taste, the brine should be a little salty, but the saffron milk caps in jars will pick up the salt and turn out very tasty.

Step 4. Cook the saffron milk caps over low heat under a closed lid for 10 minutes from the start of the marinade boiling.

Step 5. After the cooking time has passed, turn off the heat, pour the calculated amount of 70% vinegar into the saffron milk caps and mix everything well. Place the hot saffron milk caps in pre-sterilized jars, pour the marinade over them and press the mushrooms into the jar with a spoon.

Step 6. Then seal the jars tightly with plastic lids, cool to room temperature and store in a cool place. Delicious and successful preparations!

Ryzhiki marinated with garlic

Garlic is most often used for pickling saffron milk caps, but there are also delicious recipes for saffron milk caps marinated with garlic, which many will enjoy. Garlic is added to the mushrooms and is not cooked in the marinade, and this preparation is supplemented with vegetable oil, which makes the mushrooms much tastier. We marinate saffron milk caps using a hot method and sterilization, which allows them to be stored for a year.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Fresh saffron milk caps – 1 kg.
• Garlic – 3 cloves.

For the marinade:

• Water – 1 l.
• Sweet peas – 8 pcs.
• Vinegar 9% – 70 ml.
• Salt – 1.5 tbsp.
• Sugar – 1 tbsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Carefully prepare freshly picked saffron milk caps for pickling: clean the mushrooms from forest debris, rinse with cold water and boil for 40 minutes in water with added salt. Place the boiled saffron milk caps in a colander.

Step 2. Garlic cloves, and the quantity can be increased to your taste, peeled, finely chopped with a knife and added to the boiled saffron milk caps.Mix the mushrooms and garlic and leave for half an hour at room temperature so that they are saturated with the garlic aroma.

Step 3. During this time, sterilize clean jars in any way and boil the sealing lids. Pour a spoonful of vegetable oil into each jar and place the saffron milk caps with garlic. There is no need to pack the mushrooms tightly. In a saucepan, cook the marinade with the amount of salt, sugar and allspice specified in the recipe. Cook the marinade for 3-4 minutes, pour in table vinegar and immediately turn off the heat.

Step 4. Completely pour the hot marinade over the saffron milk caps and garlic in the jars. Then the workpiece must be sterilized, like other home preserves. Sterilization time for liter jars is 15 minutes. Then seal the jars hermetically, put them on the lids and cover them with a warm blanket. Cooled saffron milk caps marinated with garlic are best stored, like all mushrooms, in a cool, dark place. Good luck and delicious preparations!

Pickled saffron milk caps with mustard seeds

Pickled saffron milk caps with mustard seeds and adding other spices to the marinade will be a delicious snack for you and not only due to the special spicy taste, because it is not always possible to collect a lot of saffron milk caps, and the mushrooms are boiled down, and from 1 liter of mushrooms only 380 grams of the preparation remains. In this recipe, we marinate young saffron milk caps and sterilize them so that they can be stored well.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Portions small jar: 0.5 l.

Ingredients:

• Fresh saffron milk caps – 1 kg.

For the marinade:

• Water – 1 l.
• Mustard seeds – ½ tsp.
• Coriander seeds – ½ tsp.
• Bay leaf – 4 pcs.
• Dill umbrella – 2 pcs.
• Salt – 12 gr.
• Apple vinegar – 15 ml.

Cooking process:

Step 1.Carefully clean freshly picked young saffron milk caps from forest debris, place them in a separate bowl and cover with cold water for 15 minutes. Then carefully rinse the mushrooms under running water so that they remain intact.

Step 2. Cut clean saffron milk caps into halves to eliminate wormy specimens, and transfer to a saucepan for cooking.

Step 3. Add washed dill umbrellas, bay leaves to the saffron milk caps and add half a teaspoon each of mustard grains and coriander seeds.

Step 4. Then add salt to the mushrooms.

Step 5. Pour a liter of cold water over the saffron milk caps and place the pan over medium heat.

Step 6. Remove all the foam from the surface of the boiled mushrooms so that the marinade remains transparent. Boil the saffron milk caps in the marinade for 10-12 minutes. During this time, they should settle to the bottom, which indicates the readiness of the mushrooms.

Step 7. Using a slotted spoon, transfer the boiled saffron milk caps along with the spices from the pan into a separate dry bowl. Mushroom broth can be used for soup or sauce.

Step 8. Pour a tablespoon of apple cider vinegar into them and mix well.

Step 9. Then transfer the saffron milk caps to a clean jar and compact them with a spoon.

Step 10. Add mushroom broth to the jar up to the level of the hangers.

Step 11. Sterilize a jar of saffron milk caps marinated with mustard seeds for 10 minutes, seal hermetically, place on a lid and, after cooling, store in any cold place. Good luck and delicious preparations!

Delicious pickled saffron milk caps with onions

Pickled saffron milk caps with onions, as an option for preparing saffron milk caps for the winter, will be a good appetizer for any table. Saffron milk caps have their own distinct forest aroma, and onions will give the mushrooms a special taste. We marinate mushrooms hot and without sterilization. Put the onion in the marinade for a crispy taste of the saffron milk caps, add table vinegar.

Cooking time: 1 hour 10 minutes.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Fresh saffron milk caps – 1 kg.
• Onion – 1 pc.
• Cloves – 3 pcs.
• Sweet peas – 6 pcs.
• Bay leaf – 4 pcs.
• Dill – 1 bunch.
• Salt - to taste.
• Vinegar 9% – 2 tbsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Place the saffron milk caps prepared for pickling into a saucepan, add clean water, bring to a boil and drain the broth completely. Then refill the saffron milk caps with water, add salt to your taste, peeled and chopped onion, two bay leaves and clove buds. Bring everything to a boil and skim off the foam from the surface.

Step 2. Add a washed bunch of dill to the mushrooms and cook the saffron milk caps over low heat for 25 minutes.

Step 3. Place the rest of the spices in pre-sterilized jars, pour in vegetable oil and vinegar.

Step 4. Then place the saffron milk caps cooked in onion marinade into jars and pour the hot marinade over them. Seal the jars with saffron milk caps hermetically.

Step 5. Place the jars on the lids, wrap them tightly in a warm blanket for additional sterilization, and after cooling completely, transfer the saffron milk caps marinated with onions for storage in a dark, cool place. Good luck and delicious preparations!

How to prepare saffron milk caps using the hot method for the winter?

Hot marinating of saffron milk caps for the winter is the most popular option and saffron milk caps retain their crunchy and special “forest” aroma and taste well, so they are always prepared in their pure form and without the addition of other mushrooms. In this recipe, we prepare the marinade for saffron milk caps without spices and seasonings, but this is at the hostess’s discretion. When serving, such saffron milk caps are complemented with onions and vegetable oil. We marinate saffron milk caps with sterilization.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Fresh saffron milk caps – 1 kg.
• Salt – ½ tbsp.
• Sugar – 2 tsp.
• Vinegar 6% – 2 tbsp.
• Water – 500 ml.
• Citric acid – 1 pinch.

Cooking process:

Step 1. Clean the saffron milk caps from forest debris, remove wormy specimens and carefully rinse the mushrooms in cold water. Place clean saffron milk caps in a saucepan, add water, add a pinch of citric acid so that the mushrooms retain their bright color, and cook for 15 minutes.

Step 2. Place the boiled saffron milk caps in a colander, rinse under running water and leave for a couple of minutes to drain excess liquid.

Step 3. Boil 500 ml of water in a separate saucepan, dissolve the amount of salt and sugar indicated in the recipe in it and boil the marinade for 3-5 minutes. Then pour vinegar into the marinade and turn off the heat.

Step 4. Place the prepared saffron milk caps tightly into clean jars and pour in the prepared hot marinade. Cover the jars with clean lids and sterilize them, like all homemade products. Sterilization time is 15 minutes for liter jars.

Step 5. After the sterilization time has expired, seal the jars with hot pickled saffron milk caps, place them on the lids, do not wrap them, and after completely cooling, transfer them for storage to a cold place, basement or refrigerator. After a week, the saffron milk caps will be completely marinated and can be served. Good luck and delicious preparations!

Pickled saffron milk caps in their own juice

Marinating saffron milk caps in their own juice is quite popular among many housewives as a way to quickly and easily prepare this mushroom and store the preparation for several months. The saffron milk caps simmer over low heat and during this time give a lot of their juice.Such mushrooms are complemented with vegetable oil, onions, garlic and other spices, which will only enhance the taste of saffron milk caps. In this recipe, add saffron milk caps with bay leaves and pepper and cook with sterilization.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Saffron milk caps – 1 kg.
• Salt – 1 tbsp.
• Water – ½ tbsp.
• Citric acid – 5 g.
• Black peppercorns – 5 pcs.
• Bay leaf - to taste.

Cooking process:

Step 1. Prepare the saffron milk caps for pickling: sort, clean and rinse carefully. We cut large hearths into pieces. We transfer the prepared saffron milk caps into a large saucepan, pour in half a glass of water, no more, because saffron milk caps will give a lot of their juice, add salt and citric acid.

Step 2. Place the pan with the saffron milk caps on minimal heat and simmer the saffron milk caps for 10 minutes from the start of the boil. Stir the saffron milk caps periodically with a wooden spoon.

Step 3. After this time, add bay leaves to the saffron milk caps, add peppercorns and continue simmering for another 10 minutes.

Step 4. Then remove the pan with saffron milk caps from the heat and leave for 15 minutes. Remove bay leaves. Place the boiled saffron milk caps along with the juice into clean jars, filling them to the very top.

Step 5. Cover the jars with lids and sterilize in a large saucepan with hot water for 20 minutes.

Step 6. Sterilized saffron milk caps marinated in their own juice are hermetically sealed, put on lids and left under a warm blanket overnight.

Step 7. The saffron milk caps prepared according to this recipe are stored well even in an apartment. Delicious and successful preparations!