Cold-processed saffron milk caps for the winter

Cold-processed saffron milk caps for the winter are one of the most popular options for preparing this royal mushroom for the winter and are rightly classified as real Russian delicacies. When cold salted, saffron milk caps perfectly retain their beneficial qualities and excellent taste, they only change their color to a darker one, and the herbs and spices, according to the selected recipes, make the taste of the mushrooms more piquant and pungent.

Cold salting of saffron milk caps for the winter

Salting saffron milk caps for the winter in a cold way, that is, with the exception of heat treatment, perfectly preserves the crispy taste and real aroma of this mushroom. Salt is taken at least 40 grams. for 1 kg of saffron milk caps. In this recipe, we salt the saffron milk caps according to the classic recipe, in a bucket and for flavor we add garlic with dill umbrellas and a horseradish leaf. The pickling time for saffron milk caps is at least 3 weeks.

1. 
   How to pickle saffron milk caps coldly for the winter? Place freshly picked mushrooms in a deep bowl and fill with cold water for one hour. At the same time, the saffron milk caps will be better cleared of forest debris. We wash the greens and peel the heads of garlic.
2. 
   We thoroughly rinse the soaked saffron milk caps under running water and place them in a colander to drain excess liquid.
3. 
   Take a clean enamel bucket, pour a little salt on the bottom and place clean saffron milk caps downwards. Sprinkle them evenly with a spoon of salt and add finely chopped garlic.
4. 
   Place an umbrella of dill and a coarsely chopped horseradish leaf on the layer of saffron milk caps.
5. 
   In this way, lay out all the saffron milk caps in layers and cover with greens on top.
6. 
   We place a flat plate on the mushrooms, put any pressure on them and leave the saffron milk caps in a cool place for 5 hours so that they release their juice and settle.
7. 
   After this time, we move the bucket of saffron milk caps to the basement and it is important that the mushrooms are under pressure and completely covered with brine.
8. 
   For pickling, saffron milk caps need 3 weeks. After this time, cold-salted saffron milk caps can be served as an independent snack or used for other dishes. Good luck and delicious preparations!

Saffron milk caps under cold pressure for the winter

Salting saffron milk caps for the winter in a cold way requires the mandatory use of pressure so that the mushrooms give enough of their juice and are evenly salted. The salting time using this method is 2 weeks. For harvesting, it is better to choose small saffron milk caps and prepare them properly. There is no need to pre-soak the saffron milk caps, but you can add any set of spices.

Cooking time: 1 day.

Cooking time: 35 minutes.

Servings: 2 l.

Ingredients:

• Saffron milk caps – 6 kg.
• Salt – 300 gr.
• Horseradish leaf – 4 pcs.
• Garlic – 180 gr.

Cooking process:

Step 1. Sort the saffron milk caps and rinse under running water. Peel the garlic cloves. Wash the horseradish leaves and chop coarsely.

Step 2. For pickling, take a suitable large container and place horseradish leaves on the bottom.

Step 3.Place a few garlic cloves on top of the leaves.

Step 4. Then lay out a layer of saffron milk caps, caps down.

Step 5. Sprinkle the saffron milk caps evenly with two tablespoons of salt.

Step 6. Place garlic on the layer of saffron milk caps. In this way, lay another 4-6 layers of saffron milk caps.

Step 7. Then place a flat plate with a smaller diameter on top of the mushrooms and place any pressure on top.

Step 8. Cover the dishes with a napkin and leave at room temperature for a day so that the mushrooms give enough of their juice.

Step 9. After a day, place the saffron milk caps in the cold so that they are completely covered with brine.

Step 10. Leave the saffron milk caps under pressure for pickling for two weeks. Then put the salted saffron milk caps into jars and can be stored for a long time in the cellar or refrigerator. Good luck and delicious preparations!

Cold salted saffron milk caps with horseradish

Horseradish in the form of leaves, or better yet the root, makes cold-salted saffron milk caps more crunchy, imparts a special aroma and is a natural preservative. In this recipe for pickling saffron milk caps, we take horseradish root cut into pieces and supplement the preparation with garlic and dill umbrellas. We soak the saffron milk caps in salted water to make it easier to wash off forest debris.

Cooking time: 1 day.

Cooking time: 35 minutes.

Servings: 8.

Ingredients:

• Saffron milk caps – 5 kg.
• Salt – 250 gr.
• Horseradish root - to taste.
• Garlic – 5 heads.
• Fresh dill - to taste.

Cooking process:

Step 1. Place the collected saffron milk caps, and it is advisable to process them on the day of collection, into a deep bowl, fill with water with the addition of a spoonful of salt per 1 kg of mushrooms and leave for a couple of hours.

Step 2. Then rinse the saffron milk caps thoroughly under running water, removing any remaining debris.

Step 3. Place the washed mushrooms in a colander to drain excess liquid.

Step 4.Clean all the saffron milk caps this way.

Step 5. Peel the garlic and horseradish roots and cut them into small pieces.

Step 6. To pickle saffron milk caps, take an enamel or glass bowl. Scald the fresh dill umbrellas with boiling water and place them on the bottom of the dish.

Step 7. Place prepared saffron milk caps on top of the dill in layers and caps down.

Step 8. Sprinkle each layer of saffron milk caps evenly with 50 grams. salt and chopped horseradish root with garlic.

Step 9. Compact the layers of saffron milk caps with your hand and a plate. Place all the saffron milk caps in a bowl this way.

Step 10. Then place a flat plate on top of the saffron milk caps and place any weight. Leave the saffron milk caps at room temperature for one day. During this time, the mushrooms will give enough of their juice.

Step 11. After a day, compactly place the saffron milk caps in small, clean jars, fill with the remaining brine, close the lids tightly and place in the refrigerator.

Step 12. After 7 days, not earlier, you can serve the saffron milk caps salted with horseradish. Store this delicious snack in the refrigerator. Good luck and delicious preparations!

A simple recipe for pickling saffron milk caps with salt without spices

Ryzhiki have their own distinct mushroom flavor and can be salted with salt without spices. The option is simple and salted saffron milk caps, both dry and washed. For pickling, it is better to choose small mushrooms, and there is no need to soak them, because saffron milk caps do not contain bitterness. Salting time is 1-1.5 months.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Saffron milk caps – 1 kg.
• Salt – 100 gr.

Cooking process:

Step 1. Clean fresh saffron milk caps from forest debris, rinse well under running water and leave in a colander for a couple of minutes to drain excess liquid.

Step 2. Spread an even layer of salt 1.5 cm thick on the bottom of the enamel dish.

Step 3.Cut off the long stems of the saffron milk caps. Then place the mushrooms in layers and caps down in a bowl.

Step 4. Sprinkle the layers of saffron milk caps with salt so that they are evenly salted.

Step 5. Place a napkin on top of the saffron milk caps. Place a flat plate and any weight on it and leave it at room temperature for 3 days so that the mushrooms release their juice. Then move them to the basement or put them in the refrigerator. Rinse the napkin periodically.

Step 6. After 1-1.5 months, the saffron milk caps with salt without spices will be ready and can be served. Good luck and delicious preparations!

Pickling saffron milk caps with herbs and pepper

Pickling saffron milk caps with herbs and pepper will be your next option for this delicacy for the winter, and hot pepper and black peppercorns will give the dish a piquant and spicy taste. In this recipe, we use horseradish, cherry and currant leaves as a set of greens. Add the spices with garlic and bay leaf.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Saffron milk caps – 1 kg.
• Rock salt – 50 gr.
• Hot pepper - to taste.
• Black peppercorns – 3 pcs.
• Horseradish leaf – 2 pcs.
• Garlic – 5 pcs.
• Currant leaf – 4 pcs.
• Cherry leaf – 4 pcs.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. We clean the saffron milk caps from forest debris and rinse them well under running water.

Step 2. Wash the green leaves and scald with boiling water.

Step 3. Peel the garlic cloves with hot pepper and cut into slices.

Step 4. Place horseradish leaves on the bottom of the pickling dish. We lay washed saffron milk caps on top of them in layers, sprinkling each layer with salt, chopped garlic with hot pepper, black peppercorns and pieces of bay leaf.

Step 5. Place all the saffron milk caps in this way. Place the remaining green leaves on top of them.

Step 6.Cover the mushrooms with a flat plate, place any weight on top and transfer them immediately to a cold basement. After a month, saffron milk caps with herbs and pepper can be served. Good luck and delicious preparations!