Saffron milk caps in jars for the winter

Saffron milk caps for the winter in jars are a very tasty and appetizing mushroom preparation that will be an interesting addition to your shelves. Bright saffron milk caps can be pickled, salted or turned into original caviar. We have collected the best culinary options for you in our proven selection of ten simple recipes with step-by-step photographs.

Pickled saffron milk caps with vinegar for the winter in jars

Pickled saffron milk caps with vinegar for the winter in jars will delight you with their appetizing appearance, bright taste and pleasant crunch. This treat can be served with hot side dishes or simply eaten with bread. To prepare for long-term storage, use our proven recipe.

1. 
   To prepare pickled saffron milk caps for the winter in jars, we will prepare the necessary ingredients. We measure out the required number of saffron milk caps and sort them out.
2. 
   Next, rinse the ingredient well under water.We cut large mushrooms into pieces.
3. 
   Place the saffron milk caps in a deep saucepan. Fill with water and boil. Afterwards, drain the water and add new one. Add bay leaf, cloves, peppercorns, vegetable oil and peeled onion pieces. Add salt and bring to a boil again.
4. 
   Add dill to the mixture and cook for about 30 minutes. Then turn off the heat and pour in vinegar.
5. 
   We sterilize jars. Place spices (bay leaves, peppercorns and cloves) on the bottom.
6. 
   Fill the containers with hot mushrooms in the marinade. Close the lids, turn the top upside down and let cool.
7. 
   Pickled saffron milk caps with vinegar are ready for the winter in jars.

Pickled saffron milk caps with citric acid for the winter

Marinated saffron milk caps with citric acid for the winter are a simple and tasty preparation that will definitely diversify your home table. This treat will serve as a delicious cold snack for the whole family. To prepare, use a proven step-by-step recipe from our selection.

Cooking time – 40 minutes

Cooking time – 20 minutes

Portions – 2 l.

Ingredients:

• Peeled saffron milk caps – 2 kg.
• Vegetable oil – 100 ml.
• Water – 0.5 l.
• Greens – 1 bunch.
• Salt – 2.5 tbsp.
• Garlic – 5 cloves.
• Citric acid – 0.5 tsp.
• Black peppercorns – 15 pcs.
• Bay leaf – 4 pcs.

Cooking process:

Step 1. To prepare pickled saffron milk caps with citric acid for the winter, measure out the required amount of mushrooms. We sort them out, wash them, put them in a large saucepan and fill them with water.

Step 2. Boil the contents and then cook for 15 minutes.

Step 3. Place the mushrooms in a colander and let the water drain completely.

Step 4. Prepare the spices according to the list and citric acid.

Step 5.Pour water, vegetable oil into a saucepan, add chopped garlic cloves, herbs, bay leaves and black peppercorns. Boil the contents and add citric acid, then cook for 10 minutes.

Step 6. Place the mushrooms in sterilized jars and fill with hot marinade.

Step 7. Close the jars with nylon lids, turn them upside down and let them cool.

Step 8. Pickled saffron milk caps with citric acid are ready for the winter. Store in a cool place.

Hot preparation of saffron milk caps

Preparing saffron milk caps using the hot method is a tasty and easy-to-implement idea for long-term storage. Such a treat will taste interesting and incredibly appetizing. Serve as a cold appetizer, and for cooking, take note of the proven step-by-step recipe.

Cooking time – 50 minutes

Cooking time – 20 minutes

Portions – 1 l.

Ingredients:

• Peeled saffron mushrooms – 1 kg.
• Water – 1 l.
• Salt – 1 tbsp. with a slide
• Black peppercorns – 5 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 2 pcs.
• Cloves – 2 pcs.
• Cinnamon – 1/3 stick.
• Currant leaf – 3 pcs.

Cooking process:

Step 1. To prepare saffron milk caps using the hot method, select the required amount of mushrooms. We sort them out and clean them of dirt.

Step 2. Next, rinse the saffron milk caps well under water.

Step 3. Place them in a deep pan. Fill with water and bring to a boil over high heat. Immediately after boiling, add salt, reduce heat and boil for about 10-15 minutes.

Step 4. Place the mushrooms in a colander and rinse under water.

Step 5. Wash the jars with lids well. Afterwards, sterilize the jars over steam for about 10-15 minutes, boil the lids.

Step 6. Prepare the brine.Bring water to a boil with salt and spices. Place the mushrooms in the brine and cook for 10-15 minutes over low heat. Pour the treat into jars and roll up. Turn it upside down, wrap it in a blanket and leave until completely cool.

Step 7. Hot preparation of saffron milk caps is completed. Store the workpieces in a cool place.

Ryzhiki cold way

Cold-processed saffron milk caps turn out incredibly appetizing and rich in taste. This treat will add variety to your home or holiday table. Serve with hot dishes or as an independent snack. To prepare, use a proven step-by-step idea.

Cooking time – 1 day

Cooking time – 30 minutes

Portions – 1 l.

Ingredients:

• Peeled saffron milk caps – 1 kg.
• Salt – 50 gr.
• Horseradish leaf – 1 pc.
• Dill umbrella – 4 pcs.
• Garlic – 1 head.
• Cloves – 2 buds.

Cooking process:

Step 1. To prepare saffron milk caps using the cold method, prepare the required amount of mushrooms. Let's go through them.

Step 2. Clean the product from any contaminants and rinse them under water.

Step 3. Cut off the tails. You can only pickle the caps. This way the preparation will be tastier and more attractive.

Step 4. Place the prepared caps in layers in an enamel pan. Alternate mushrooms with salt and spices from the list.

Step 5. Place the oppression on top and leave the saffron milk caps for 5 hours at room temperature. Then we transfer it to a cool place for a day.

Step 6. Transfer the pickled mushrooms into sterile jars and fill with the released brine. We close them with scalded metal lids and store them in the cold. If you do not plan to store the treat for a long time, you can close it with nylon lids.

Step 7. Cold-processed saffron milk caps are ready!

Cold pickling of saffron milk caps

Cold pickling of saffron milk caps is an easy way to please yourself and your loved ones with an incredibly tasty and appetizing snack. The finished mushrooms are crispy and attractive. Serve them to the table, supplemented with black bread, onion rings and spices.

Cooking time – 1 month

Cooking time – 30 minutes

Portions – 1 l.

Ingredients:

• Peeled saffron milk caps – 1 kg.
• Salt – 50 gr.

Cooking process:

Step 1. To cold pickle saffron milk caps, prepare the required amount of mushrooms.

Step 2. We sort through the mushrooms and remove the damaged parts.

Step 3. Clean the ingredient from branches and other debris.

Step 4. The caps of saffron milk caps can be cleaned with a sponge. We wash the mushrooms well under water.

Step 5. Place the mushrooms in a sterile jar in layers, sprinkling with salt.

Step 6. Place pressure on the mushrooms and place the workpiece in the refrigerator. We pickle the treat for at least a month. Then close it with a nylon lid.

Step 7. Cold pickling of saffron milk caps is completed.

Saffron milk caps with oil in jars for the winter

Saffron milk caps with oil in jars for the winter will delight you with their interesting taste and appetizing appearance. With this treat you will diversify your home menu. To prepare mushrooms for long-term storage, use a proven recipe with step-by-step photographs.

Cooking time – 35 minutes

Cooking time – 15 minutes

Portions – 1 l.

Ingredients:

• Peeled saffron milk caps – 1 kg.
• Water – 100 ml.
• Vegetable oil – 4 tbsp.
• Bay leaf – 2 pcs.
• Vinegar essence 70% – 0.5 tsp.
• Salt – 3 tsp.
• Sugar – 2 tsp.
• Black peppercorns – 6 pcs.
• Garlic – 3 cloves.

Cooking process:

Step 1. To prepare saffron milk caps with butter in jars for the winter, measure out the required amount of mushrooms, sort them out and clean them well.

Step 2.Next, rinse the mushrooms thoroughly under water and place on a sieve.

Step 3. Transfer the main ingredient to a pan of boiling water. Boil for 15 minutes.

Step 4. During the cooking process, be sure to remove the foam.

Step 5. Place the boiled saffron milk caps in a colander and let the water drain.

Step 6. Leave the mushrooms for a while and make the marinade. In a saucepan, combine sugar, salt, bay leaf, peppercorns, vegetable oil and 100 milliliters of water.

Step 7. Bring the marinade to a boil and at the end pour the vinegar essence into it.

Step 8. Immerse the mushrooms here and cook for four minutes.

Step 9. Add pieces of peeled garlic and turn off the heat. Place the mushrooms in sterilized jars and fill with marinade and oil. Close with lids and let cool completely.

Step 10. Saffron milk caps with oil in jars are ready for the winter. Take the workpieces for storage in a cool place.

Marinated saffron milk caps with garlic

Marinated saffron milk caps with garlic will delight you with their appetizing appearance, bright taste and aroma. This treat can be served with hot side dishes or simply eaten with bread. To prepare for long-term storage, use our proven recipe with step-by-step photographs.

Cooking time – 50 minutes

Cooking time – 15 minutes

Portions – 2 l.

Ingredients:

• Peeled saffron milk caps – 2 kg.
• Water – 1 l.
• Salt – 4 tsp.
• Sugar – 2 tsp.
• Vinegar 9% – 100 ml.
• Garlic – 4 cloves.
• Black peppercorns - to taste.
• Sweet peas - to taste.
• Bay leaf - to taste.
• Cloves - to taste.

Cooking process:

Step 1. To prepare pickled saffron milk caps with garlic, first of all, we sort out the mushrooms and rinse them thoroughly under water. Leave the small ones whole, cut the larger ones into pieces.

Step 2.Place the mushrooms in a large saucepan, fill them with a small amount of water and boil after boiling for about 10 minutes.

Step 3. During this time, the saffron milk caps will slightly decrease in size.

Step 4. Transfer the mushrooms to a colander to drain the water. Set aside for now.

Step 5. Prepare a fragrant marinade. To do this, pour a liter of water into a saucepan, add salt, sugar, peppercorns, cloves and bay leaves. Bring to a boil. Stir until the dry ingredients (salt and sugar) are completely dissolved.

Step 6. Dip the mushrooms into the boiling marinade and boil them for 5 minutes.

Step 7. At the end of cooking, pour the specified amount of vinegar.

Step 8. Peel the garlic cloves, divide them into thin slices and place them in the marinade with mushrooms. Cook everything together for another 5 minutes and turn off the heat.

Step 9. Next, pour the workpiece into sterilized jars. Place in a large saucepan with a towel on the bottom. Pour in water so that it reaches the hangers of the jars. Bring the water to a boil and sterilize the filled jars in it for 10-15 minutes. We take out the blanks, roll up the lids and leave to cool.

Step 10. Marinated saffron milk caps with garlic are ready. Take it away for storage.

Fried saffron milk caps for the winter in jars

Fried saffron milk caps in jars for the winter will not leave anyone indifferent and will pleasantly surprise you with their appetizing appearance. With this treat you will diversify your home menu. To prepare for long-term storage, use a proven recipe with step-by-step photographs.

Cooking time – 1 hour

Cooking time – 15 minutes

Portions – 1 l.

Ingredients:

• Peeled saffron milk caps – 1 kg.
• Vegetable oil – 240 ml.
• Salt – 60 gr.

Cooking process:

Step 1. To prepare fried saffron milk caps for the winter, measure out the required amount of mushrooms in jars.We carefully sort them out, clean them and rinse them under water.

Step 2. Place the mushrooms in a dry, well-heated frying pan. Fry until the moisture evaporates.

Step 3. Pour out the vegetable oil. Stir and simmer for 10 minutes. Then close the lid. Reduce the heat and simmer for half an hour.

Step 4. Salt the workpiece and fry for another 7 minutes.

Step 5. Rinse the jars with soda and sterilize them in any convenient way.

Step 6. Place the workpiece here, leaving 3 cm to the top. Fill the empty space with the liquid that remains after frying. If there is not enough, then heat up the missing volume of oil separately. We roll up, turn the jars upside down, cover with a warm blanket and leave to cool for two days.

Step 7. Fried saffron milk caps in jars are ready for the winter. Can be taken away for storage.

Saffron milk caps in tomato sauce for the winter

Ryzhiki in tomato sauce for the winter are incredibly original and rich in taste. This treat will add variety to your home or holiday table. Serve with hot dishes or as an independent snack. To prepare, use a proven step-by-step idea.

Cooking time – 2 hours 20 minutes

Cooking time – 30 minutes

Portions – 2 l.

Ingredients:

• Peeled saffron milk caps – 2 kg.
• Tomato paste – 150 gr.
• Vegetable oil – 150 ml.
• Onions – 300 gr.
• Carrots – 300 gr.
• Black peppercorns – 8 pcs.
• Bay leaf – 3 pcs.
• Water – 150 ml.
• Salt - to taste.
• Sugar - to taste.

Cooking process:

Step 1. To prepare saffron milk caps in tomato sauce for the winter, measure out the required amount of mushrooms. We sort and rinse them under water.

Step 2. Place the well-washed saffron milk caps in a saucepan, salt them and fill them with water.

Step 3. Cook for 40 minutes, then place in a colander. We rinse the product and put it back into the pan.

Step 4.We dilute tomato paste in water.

Step 5. Add spices to the same mixture and add vegetable oil. Mix.

Step 6. Cut the onions into thin half rings.

Step 7. Grate the carrots.

Step 8. We send the vegetables to the mushrooms, pour in the tomato mixture, add salt and sugar. Stir and cook after boiling over low heat for 1 hour. Pour the treat into sterilized jars. Roll up, wrap in a blanket and leave until completely cool.

Step 9. Saffron milk caps in tomato sauce are ready for the winter!

Camelina caviar for the winter

Caviar from saffron milk caps for the winter will delight you with its interesting taste and nutritional value. With this treat you will diversify your home menu. To prepare an original mushroom product, use a proven recipe with step-by-step photographs.

Cooking time – 1 hour

Cooking time – 20 minutes

Portions – 0.5 l.

Ingredients:

• Boiled saffron milk caps – 0.5 kg.
• Onions – 1 pc.
• Carrots – 1 pc.
• Dill – 2 branches.
• Vegetable oil – 250 ml.
• Vinegar 9% – 1.5 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. To prepare caviar from saffron milk caps for the winter, measure out the required amount of mushrooms, sort and clean them.

Step 2. Next, wash the mushrooms thoroughly under water and chop them.

Step 3. Place the mushrooms in the pan. Salt, add water and cook for 10 minutes after boiling.

Step 4. Place the saffron milk caps in a colander and rinse under water.

Step 5. Place the mushrooms in a frying pan with vegetable oil. Fry until the moisture evaporates.

Step 6. Add grated carrots and chopped onions here. Fry for about 5 minutes.

Step 7. Salt and pepper the preparation to taste.

Step 8. Grind the fried foods using a blender.

Step 9. Pour vinegar into the mixture and mix thoroughly.

Step 10Place the mixture in small sterilized jars.

Step 11. Place the filled jars in a saucepan with a towel on the bottom and boiling water. We sterilize half-liter jars for 10-12 minutes, liter jars for 15-20 minutes.

Step 12. Take the jars out of the water, close the lids, and turn them upside down. Cover with a blanket and leave until completely cool.

Step 13. Camelina caviar is ready for the winter. Put it away for storage.