Salted saffron milk caps for the winter

Salted saffron milk caps for the winter are an amazing treat that will become a favorite dish for family and friends. You can prepare salted saffron milk caps in various ways, which are covered in today’s selection. Even a novice cook can handle pickling mushrooms for the winter. Everything is extremely simple and fast. However, to taste this delicious appetizer, you will have to be patient, since the salting process in some recipes is quite long.

Hot salting of saffron milk caps in jars for the winter

Hot pickling of saffron milk caps in jars for the winter requires care, just like any dish. It is important to sort, sort and process the mushrooms well. In this case, the budget snack will conquer absolutely everyone. Therefore, I recommend treating the process responsibly in order to surprise you with the result and receive compliments in return.

1. 
   To prepare salted saffron milk caps for the winter, we carefully sort through the mushrooms, separating specimens from forest debris. We immediately prepare the jars.Wash them thoroughly with baking soda and rinse under running warm water. We place the washed jars over steam and sterilize the containers. Boil the lids or pour boiling water over them.
2. 
   Place the prepared mushrooms in the sink and use a dishwashing sponge to thoroughly rinse them.
3. 
   When all the mushrooms are washed, we begin to cook them.
4. 
   Boil a liter of water in a saucepan, adding two tablespoons of coarse salt. Carefully place the washed mushrooms into the boiling brine. After boiling, boil at medium temperature for 10 minutes.
5. 
   While the saffron milk caps are ready, cook the marinade. Separately combine cinnamon, cloves, bay leaves and allspice. Fill with filtered water. Add salt and sugar. Let it boil for 10-15 minutes. Carefully strain the cooked saffron milk caps through a sieve or colander, and then fill sterile containers with them.
6. 
   Pour boiling aromatic marinade. Cover with sterile lids and roll up the pieces. We check if air is leaking. Turn it upside down, wrap it up and cool. We move the cooled seams for storage.
7. 
   We store the preparations in a cool place. We use it as an independent snack or for preparing various salads. Bon appetit!

Cold salted saffron milk caps

Cold salted saffron milk caps are the simplest and most delicious preparation, without which not a single family feast is complete. Anyone can easily prepare salted saffron milk caps in a cold way. You don’t need to have any special knowledge, everything will work out the first time, even if the kitchen is not your thing.

Cooking time – 3 weeks 5 hours 30 minutes.

Cooking time - 30 min.

Portions – 10

Ingredients:

• Saffron milk caps – 2.5 kg.
• Dill umbrellas – 4 pcs.
• Rock salt – 125 gr.
• Horseradish leaves – 2-3 pcs.
• Garlic – 2 heads.

Cooking process:

Step 1. Unload the collected saffron milk caps into a large container and fill with cold water. Leave to soak for 1 hour. This will help us get rid of forest debris and bugs. Meanwhile, we wash the dill inflorescences and horseradish leaves, remove the husks from the garlic and chop the cloves into slices.

Step 2. After an hour, thoroughly rinse each specimen and place it in a convenient, capacious container with the caps facing down. This way, all excess liquid will drain out.

Step 3. Prepare a bucket for food needs or another container for pickling saffron milk caps. Pour a little salt and form a layer of mushrooms, placing the mushrooms caps down. Salt and flavor with slices of garlic.

Step 4. After tearing the horseradish leaf into pieces with your hands, place it on top of the mushrooms along with the dill umbrellas.

Step 5. Alternating mushroom layers with spices and salt, fill the container. Sprinkle salt and aromatic herbs on top.

Step 6. Cover with a lid or flat plate and place the oppression. Let stand for 5 hours in a cool place until the juice is released.

Step 7. After a while, when the juice is released, place the workpiece in the refrigerator. To ensure that the mushrooms are constantly in the brine, we take a heavier load.

Step 8. Salting saffron milk caps this way will take 3 weeks. When the time comes, we take a sample. Place the mushroom appetizer in sterilized jars and store it in the refrigerator or basement. Bon appetit!

Saffron milk caps in their own juice for the winter

Saffron milk caps in their own juice for the winter are a delicious treat for lovers of mushroom treats and pickles. Mushroom preparation comes out as inexpensive as possible and incredibly tasty. Unlike vegetables from your garden, mushrooms do not require care, just time to collect and process them.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 10

Ingredients:

• Saffron milk caps – 1 kg.
• Filtered water – 0.3-0.5 l.
• Salt - to taste.
• Bay leaf – 4-5 pcs.
• Allspice peas – 5-6 pcs.
• Cloves – 3-4 pcs.
• Onions – 1 pc.
• Dill - several sprigs.
• Vegetable oil – 2 tbsp.
• Vinegar 6% – 2-3 tbsp.

Cooking process:

Step 1. Having carefully examined the mushrooms, we remove damaged and dented specimens. After thoroughly washing the saffron milk caps, cut the mushrooms into pieces. After unloading into a large saucepan, pour water. Place it on the fire, wait for it to boil, then strain. Fill with water again, season with spices, salt, add onion. Boil, skim off the foam and minimize heat.

Step 2. Add the washed dill sprigs and cook over low heat for 25 minutes. Dill goes well with mushrooms and adds an incredible aroma.

Step 3. After thoroughly rinsing the jars, sterilize the glass containers. Pour a teaspoon of deodorized vegetable oil and acetic acid into each container. Put spices on the bottom. We adjust the spices and their quantity at our discretion.

Step 4. Place boiled saffron milk caps, previously strained from the broth, into prepared sterilized containers. When the mushrooms are distributed among the jars, add the liquid in which they were cooked. Screw caps are boiled. After shaking off the liquid, tightly seal the containers.

Step 5. Turning the workpieces over, wrap the twists and wait for them to cool completely. We move the cooled seams to the cellar. Serve the appetizer with hot dishes as an appetizer. A mushroom treat will perfectly complement fried or boiled potatoes. The snack is ideal for those who are fasting. Bon appetit!

Salted saffron milk caps with onions for the winter

Salted saffron milk caps with onions for the winter are the simplest and easiest option for those who love simple recipes. Preparation will take no more than twenty minutes. Anyone can easily pickle mushrooms this way. Take it into service and stock up on amazing preparations for the winter.

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2 l.

Ingredients:

• Saffron milk caps – 3 kg.
• Onions – 500 gr.
• Salt – 150 gr.
• Ground black pepper – 20 gr.

Cooking process:

Step 1. We carefully sort out the saffron milk caps. We cut off broken specimens. Place in the sink and rinse under running water.

Step 2. Remove the colored layer from the bulbs, wash them, and then cut them into cubes.

Step 3. Combine salt and pepper and stir.

Step 4. For pickling, we use enamel or plastic dishes for food purposes. Lightly sprinkle the bottom with spices and place the saffron milk caps on top. Sprinkle with chopped onions and spices. Thus, we fill the pickling container.

Step 5. Having filled the container, place a flat plate, pressing it with a weight. Leave it on the table to form juice. After standing for a day, the workpiece can be laid out in containers.

Step 6. Fill clean, baked jars with mushrooms and fill with the released brine. The saffron milk caps should be under the liquid. Seal with clean nylon lids. We store the snack in the refrigerator or basement. Bon appetit!

Salted saffron milk caps without cooking for the winter

Salted saffron milk caps without cooking for the winter have an unforgettable taste and crispy texture. Salting mushrooms this way is a real pleasure. A minimum of body movements, a maximum of well-fed and joyful people. Processing mushrooms requires special care. If we want to get a quality product at the end, we act strictly according to the instructions.

Cooking time – 4 hours 00 minutes

Cooking time - 30 min.

Portions – 6 l.

Ingredients:

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

Cooking process:

Step 1. Unload the collected saffron milk caps into a large container, add 5 tablespoons of coarse salt. Fill with water. Cover with a flat plate of smaller diameter than the container. Soak for 2-3 hours.

Step 2. Strain the mushrooms and rinse. We review the saffron milk caps one by one, removing debris. We update the leg with a thin cut.

Step 3. We process all mushrooms in this way.

Step 4. After processing, proceed to the next steps.

Step 5. We scrape the horseradish root and remove the husks from the garlic. Measure out the required amount of salt. Cut horseradish and garlic into slices.

Step 6. Rinse the dill and pour boiling water over it.

Step 7. Place dill on the bottom of an enamel pan and add salt. We distribute the processed saffron milk caps downwards.

Step 8. Salt and add slices of garlic and horseradish. Season with dill inflorescences.

Step 9. Alternating layers, fill the dishes.

Step 10. This is how you get a full enamel pan.

Step 11. Place a flat dish on top and place pressure to release the juice. Leave it for a day.

Step 12. After a day, distribute the snack into clean, sterile jars, not forgetting to seal. Add brine. Close with clean nylon lids. We put the preparations in the refrigerator for another day. Check to see if the brine level has dropped and top up if necessary. The mushrooms should be submerged in liquid.

Step 13. The saffron milk caps will be ready in a week. We store the preparations in the cellar and take them out as needed. Bon appetit!