Not every housewife knows how to pickle saffron milk caps, even if she masters the art of cooking at a professional level. These unique gifts of nature can be called a real delicacy, of course, provided they are brilliantly prepared. Melting in your mouth and surprisingly juicy, salted saffron milk caps will decorate your table and will be an ideal addition to hot potatoes with sour cream or a delicate salad. Our article contains the best recipes for pickling saffron milk caps in a variety of ways. Hurry up to prepare pickles to have a real belly feast in winter.

How to pickle saffron milk caps at home?

People start collecting and salting saffron milk caps already in mid-summer. Nature gives us a harvest of saffron milk caps until the first cold of October. To find it, just go out into a spruce or pine forest. These mushrooms grow in groups, so it will not be difficult for you to pick a whole bucket of saffron milk caps in just an hour.
In order not to confuse the saffron milk cap with the less tasty, but also incredibly beautiful volnushka, you need to pay attention to the place of the cut. The pulp should be bright orange and a reddish and slightly sweet juice will be released from it.
If you want to preserve all the taste of saffron milk caps, salt the saffron milk caps in wooden tubs. If this is not possible, use ordinary glass jars. It is advisable to process the harvested crop on the same day. Carefully sort and wash the mushrooms, removing any remaining soil and forest debris. Sort the saffron milk caps by size if you have collected a lot.

It is imperative to process mushrooms, no matter what pickling recipe you use. Regardless of the chosen salting method, the workpiece should be stored at a temperature of 5-6 degrees in a place protected from sunlight.

Cold pickling of saffron milk caps

1. Type of dish: winter preparation.
2. Weight of the finished dish: 1 kg.
3. Cooking time: .

• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

• Fresh saffron milk caps – 1 kg.
• Salt – 50 g.
• Currant leaves – 5-6 pcs.
• Bay leaves – 10-15 pcs.
• Garlic – 2-3 cloves.
• Pepper – 8-10 peas.

Cooking method

How to pickle saffron milk caps using a hot method?

1. Type of dish: winter preparation.
2. Subtype of dish: mushroom preparation.
3. Number of servings out: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 3 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:
8. Calorie content: 22.5 kcal.

• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

• Saffron milk caps – 1 kg.
• Salt – 50 g.
• Garlic – 5 cloves.

Cooking method

Salting saffron milk caps using this method is quite simple. Any size mushroom will do. Large saffron milk caps must be cut into pieces, filled with water and boiled for 3-5 minutes. Then put everything in a colander and cool. Place layers of saffron milk caps in a clean container, sprinkling each with salt and spices. Cover the top with a napkin and put pressure on it. The container is stored cool for a month, after which its contents are placed in jars.

How to pickle saffron milk caps for the winter in jars: a simple recipe

1. Type of dish: winter preparation
2. Subtype of dish: mushroom preparation.
3. Number of servings out: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

• Saffron milk caps – 1 kg.
• Water – 4 liters.
• Salt – 50 g.
• Pepper – 1 g.
• Garlic – 2 cloves.
• Bay leaf – 3 pcs.

Cooking method

To pickle saffron milk caps using this method, place them in a colander and scald with boiling water. Then pour cold water over the mushrooms, then place them in a saucepan in layers, sprinkling with salt and spices. Leave the container with pressure in a cool place for 2 weeks. After pickling, you can enjoy this wonderful snack immediately or store it in jars for the winter.

How to salt raw saffron milk caps (without boiling)

1. Type of dish: appetizer.
2. Number of servings out: 10.
3. Weight of the finished dish: 1 kg.
4. Cooking time: 40 minutes.
5. National cuisine to which the dish belongs: Russian.
6. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Portion – 100 g.

Ingredients

• Saffron milk caps – 1 kg.
• Salt – 50 g.
• Garlic – 4 cloves.

Cooking method

Some housewives believe that it is impossible to boil saffron milk caps. Therefore, only methods of pickling mushrooms are used where treatment with boiling water is excluded. Let's talk about one of them. To pickle saffron milk caps, first prepare enamel dishes. Pour salt onto its bottom and lay the first layer of saffron milk caps. Season with salt and pepper again and add a few pieces of garlic. Then lay another layer of saffron milk caps and process it as well. When the container is full, cover the pickle with gauze, place a plate on it and weigh it down with something heavy. You can eat the treat immediately after the juice appears in it.

Dry salting of saffron milk caps for the winter

1. Type of dish: winter preparation
2. Subtype of dish: mushroom preparation.
3. Number of servings out: 50.
4. Weight of the finished dish: 5 kg.
5. Cooking time: 2.5 hours.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Cholesterol;
• Portion – 100 g.

Ingredients

• Saffron milk caps – 5 kg.
• Salt – 250 g.

Cooking method

The basic rule for pickling saffron milk caps using this method is that mushrooms cannot be washed before cooking. Therefore, they must be collected clean. Remove twigs and leaves of grass. Hats and legs need to be cleaned as thoroughly as possible. Large mushrooms can be cut into pieces. Then salt the saffron milk caps in the usual way: lay them in layers and sprinkle with salt. Press down the workpiece with a pan lid or other device with a large plane. You need to put some weight on it, for example, a jar of water. After half a month, the pickling will be ready. The contents of the container are placed in sterile jars and sealed. In winter, this preparation is served as a separate dish or used as an ingredient for hot dishes or salads.

How to cook salted saffron milk caps with cloves: video recipe

1. Type of dish: appetizer.
2. Subtype of dish: mushroom appetizer.
3. Number of servings out: 10.
4. Weight of the finished dish: 1 kg.
5. Cooking time: 1 hour.
6. National cuisine to which the dish belongs: Russian.
7. Energy value of the dish:

• Calorie content: 22.5 kcal.
• Fat: 0.8g.
• Carbohydrates: 0.1 g.
• Proteins: 1.9 g.
• Cholesterol;
• Portion – 100 g.

Ingredients

• Mushrooms – 1 kg.
• Bay leaf – 15 pcs.
• Salt – 50-70 g.
• Cloves – 30 g.

Cooking method

This recipe for pickling saffron milk caps uses fairly large mushrooms. They are placed on the bottom of the pan, a bay leaf, a few cloves and salt are added. This will create about 15 layers. Finally, cover the pan with a plate and press down with a jar of water. After two days, the fresh appetizer can already be served. The entire process of its preparation is shown in the video:

Mushrooms, the fruiting bodies of which can be yellow-pink or orange-red, and in cuts or breaks secrete milky juice, colored in various shades of red and immediately turning blue in the air, are called saffron milk caps. Some people confuse them with volnushki, but they can be easily distinguished: sections of volnushki do not turn blue. There are several types of saffron milk caps, the names of which consist of the word “saffron milk cap” and added words or phrases: real, spruce, red, red pine, Japanese or fir, salmon or alpine.

Camelina has always been considered a valuable mushroom. In the old days, these mushrooms were salted in tubs, and taken to the royal table or for export salted in bottles (the diameter of the mushroom cap was smaller than the neck of the bottle: no more than 2 cm). It has always been believed that saffron milk caps should be salted without spices, as they can spoil the taste and aroma of the mushroom. The easiest way is to eat it as a snack, just peel the saffron milk cap and lightly add salt.

Although these mushrooms, like milk mushrooms, belong to the same family of Russula and the genus Laticaria (they secrete milky juice), the method of pickling them is different. Milk mushrooms are soaked for several days or boiled before salting to remove the bitterness, but mushrooms should not be soaked or boiled. You can salt them as soon as you bring them from the forest. You can’t even wash them, just clean them of adhering foreign particles.

Recipe 1

Pickling saffron milk caps is not a difficult task. The main thing is to follow a few simple rules: do not use spices and (it is better to take stone). You can salt in a jar, tub or enamel pan. Salted saffron milk caps cannot be stored in the cold.

Ingredients:

1 kg of peeled saffron milk caps;

1 tablespoon (slightly topped) of salt.

Mushrooms are placed in dense layers (caps down, plates up) in prepared (washed and dried) containers. Sprinkle each layer with salt, distributing it evenly throughout the entire volume of mushrooms. You need to press down the mushrooms carefully so as not to damage them. They will soon give out juice that will completely cover them. Gauze and a small weight are placed on the top layer. When salting in a jar, instead of a load, two wooden sticks are used, resting against its walls and forming a cross. Salting saffron milk caps does not last long. The mushrooms are kept at room temperature for one day, then transferred to the refrigerator.

Recipe 2

If milk mushrooms are salted cold or hot, then pickling saffron milk caps is only a cold method. Not only is no preliminary preparation in the form of boiling or soaking required, but this cannot even be done, since the saffron milk caps will simply be spoiled (their specific taste and aroma will disappear). You need to salt saffron milk caps separately from other mushrooms due to differences in preparation methods and duration of salting. It is better to use spruce for pickling and to make pies or fry. Ingredients required:

Peeled saffron milk caps;

Salt at the rate of 3 to 4% by weight of mushrooms.

The saffron milk caps are placed in a prepared container (as described in recipe 1) and sprinkled evenly with salt. Cover with gauze. Construct a load sufficient for the appearance of juice, but such as not to crush the mushrooms. It doesn't take much time to pickle saffron milk caps. As soon as they give juice, they can be consumed, but it is better to wait 2-4 days. Mushrooms can be stored throughout the winter without freezing. They are only the most delicious in the first month, since during this time they absorb the optimal amount of salt.

Recipe 3

If in our country the traditional salting of saffron milk caps excludes the use of a hot method or the use of any spices or ingredients, then, for example, in Great Britain saffron milk caps are salted hot with the addition of wine, butter, mustard and sugar. The saffron milk caps salted in this way are cooled in the refrigerator before serving as a snack. They are not stored for long - no more than 2 weeks. Ingredients:

1 small onion, cut into rings;

80 ml olive oil;

1 tablespoon light brown sugar;

1 teaspoon salt;

500 g saffron milk caps (only caps are used).

Bring lightly salted water to a boil in a saucepan. Prepared (peeled) mushrooms are blanched for 2 minutes. The water is drained, the mushrooms are cut into thin strips. Add onion rings, parsley, mustard, sugar and salt to a saucepan with wine and olive oil. Bring the mixture to a boil, then add the mushrooms. Reduce heat and cook for 5 minutes. Remove from heat and allow to cool, transfer to a storage container and place in the refrigerator. Leave for 2 hours and serve as an appetizer.

Delicious salted saffron milk caps

This is the easiest and fastest way to pickle saffron milk caps, which can be eaten in just 1.5 hours. No brines or marinades, just sprinkle the layers of mushrooms with salt. The results are very tasty, strong, juicy, aromatic and beautiful salted saffron milk caps! Just beautiful!

Compound

for 1 kg of mushrooms (yields a jar of 600-800 g)

• Saffron milk caps – 1 kg;
• Salt - .

Pine mushrooms

How to pickle saffron milk caps

Please note that the saffron milk caps in this recipe are first cleaned, shaking off debris, salted, and then washed.

• Clean the saffron milk caps: It’s good to shake them off from debris, helping yourself with your hands and a knife (DO NOT WASH!). Cut off the stems from the caps (we also salt them).
• Pickle: Sprinkle the bottom of glass or enamel dishes with salt. Lay out the saffron milk caps in layers (cap down, plates up), sprinkling them with salt (the top layer is salt). Cover with a lid and leave at room temperature for 1.5 hours (until ready). The mushrooms will immediately release their juice and, upon completion of salting, will be completely ready, having slightly decreased in volume.
• Rinse: Place the prepared mushrooms in a colander and rinse under running cool water.
• Storage and serving: Place the washed lightly salted saffron milk caps into a glass jar, pour vegetable oil on top (for better storage), close and store in the refrigerator for no more than 1 week. When serving, taste and add salt if necessary. Ryzhiki can be seasoned with vegetable oil, chopped herbs (green onions, dill, parsley, cilantro or basil) and finely chopped garlic. You can also add 1 teaspoon of table vinegar (6-9%).

Bon appetit!

Instant lightly salted saffron milk caps, sprinkled with green onions

The saffron milk caps were brought home
Cleaned saffron milk caps
Spread the saffron milk caps on salt

Saffron milk caps on salt
Layer of camelina
Sprinkle the saffron milk caps with salt

Mushrooms will quickly release juice when exposed to salt.
Salted saffron milk caps in a glass bowl
Saffron milk caps in a glass jar. Drizzle vegetable oil on top

Ryzhiki, salted under pressure, can rightfully be considered one of the most popular snacks on the festive and everyday table. It’s unlikely that anyone will refuse to eat a delicious mushroom, which, moreover, perfectly complements almost any dish.

By their nature, saffron milk caps contain a lot of vitamins and beneficial microelements. In addition, this species belongs to category 1 of edibility, which means they can be eaten raw, without any processing. The vast majority of mushroom pickers greatly appreciate such advantages in saffron milk caps and consider them universal mushrooms. So, they cope with any processing process for the winter: pickling, salting, drying, freezing. Delicious first and second courses are prepared from saffron milk caps.

If we talk about salting saffron milk caps under pressure, then in this case the quality of the cold appetizer will depend on several factors. For example, you should carefully prepare the mushrooms and the container for pickling, and also correctly calculate the amount of spices and herbs. In addition, the workpiece must be stored properly so that it does not deteriorate.

Salting saffron milk caps under pressure involves cold and hot methods. The first consists of salting raw fruit bodies that have only undergone cleaning and rinsing. And for the second option, the product is pre-boiled for 10 minutes. To pickle delicious and healthy saffron milk caps under pressure, you need to follow the following rules:

Sort through the fruiting bodies, leaving only whole and strong specimens. They are ideal for preparing cold appetizers.

Cut off the lower parts of the legs or remove them completely. This part of the fruiting bodies can be preserved separately, or together with the caps.

Take a toothbrush or kitchen sponge and scrub each piece, paying special attention to heavily soiled areas.

Rinse the mushroom crop thoroughly and then boil for 10 minutes in water with a pinch of citric acid added. Let us remind you that boiling should only be carried out using the hot salting method.

How to pickle saffron milk caps under pressure: preparing dishes

Before you learn how to pickle saffron milk caps under pressure, you should also prepare the dishes:

• Rinse the inside of the container thoroughly with a solution made of water, soda and salt.
• Pour boiling water over and place in a warm place to dry. To pickle saffron milk caps under pressure, you can use only non-metallic dishes. Most often this is a wooden barrel, an enamel pan (bucket), and glass jars.
• Prepare a gauze cloth with which to cover the workpiece, washing it thoroughly and drying it.
• A wooden circle or any other surface (for example, a plate) should also be doused with boiling water and dried.
• Prepare a weight: stone, brick, bottle or glass jar filled with water. If stone or brick is used, then it must be washed in a saline solution, dried and wrapped in a clean cloth.

How to salt saffron milk caps under pressure at home

How to pickle saffron milk caps yourself under pressure at home? The following steps will help even novice housewives cope with this important process:

• After cleaning and boiling (using the hot method), the mushrooms are placed in a container for pickling, caps down.
• First, a “pillow” is formed at the bottom of the dish from clean currant, cherry, grape, horseradish or oak leaves.
• Salt, spices and herbs are distributed between the layers of fruiting bodies. Usually, for 1 kg of saffron milk caps, it is enough to take 40-50 g of table or sea salt without any additives. Spices and herbs can be any: fresh or dried dill, a mixture of pepper grains, garlic, horseradish root, bay leaf, cloves, mustard seeds, nutmeg, coriander, etc. However, there is no need to overdo it and put a lot of seasonings. Ryzhiki themselves are very tasty and aromatic, so they do not need a lot of spices.
• Cover the workpiece with fresh leaves of cherry, currant, oak, etc.
• Cover with a clean napkin or gauze, place the plane and install the load. Under pressure, the saffron milk caps settle and release aromatic juice.
• Take the container with the workpiece into a cool room.

Pickling saffron milk caps: how many days to keep mushrooms under pressure

After the snack is in the basement, cellar or any other cool room, some time must pass for further salting. How to determine how long you need to keep saffron milk caps under pressure? Since this type of fruiting body does not have bitterness, salting takes several days. After just 2 days, the saffron milk caps settle to the bottom and release juice. This procedure must be monitored, since the released liquid must completely cover the mushrooms. If this is not observed, then it is recommended to replenish the missing volume of liquid with cold boiled water.

In particular, the answer to the question of how many days to salt saffron milk caps under pressure will depend on the salting method. With the cold method, it takes 7-10 days for the mushrooms to cook, and with the hot method – 3-4 days. After the allotted time, the saffron milk caps can be transferred from a common container into sterilized glass jars, filled with brine and covered with nylon lids.

Pickling and salting can be considered one of the best processing options for saffron milk caps. These cute mushrooms with an orange cap are very prized among lovers of “quiet hunting”. And the point here is not only in external attractiveness. Ryzhiki have the highest taste qualities; they are classified in the 1st category of edibility. This means that such fruiting bodies can be eaten raw.

Most housewives, sorting the mushroom harvest brought from the forest, decide to send some of the saffron milk caps for pickling and pickling. And it’s not surprising, because nowadays not a single festive event is complete without a cold appetizer. This article presents the best recipes for preparing saffron milk caps for the winter using hot pickling and pickling methods.

Hot salting and pickling involves heat treatment of fruiting bodies. However, first they need to be cleaned of dirt and adhering debris, cut off the ends of the legs and rinsed thoroughly in water. For the mentioned processing processes, it is recommended to take small and strong specimens, but large ones are also possible, then they should be cut into several parts.

Salting saffron milk caps for the winter, carried out using a hot method, involves preliminary boiling of the main product. This procedure takes literally 7-10 minutes, longer does not make sense. After cooking, transfer the mushrooms to a colander and give them time to drain excess liquid.

• 3 kg of main product;
• 120 g salt (not iodized);
• 4 dried clove buds;
• 2 tbsp. l. dried dill;
• 5 pieces. bay leaf;
• 15 pcs. fresh currant and/or cherry leaves;
• 20 black peppercorns.

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

Peel the mushrooms, rinse, add water and put on fire.

Boil for 10 minutes, drain and let drain.

Place clean leaves at the bottom of the prepared container, add a layer of salt, as well as some of all the spices and herbs.

Place a layer (about 6 cm) of saffron milk caps on top and again sprinkle a thin layer of salt and spices.

Layer the main product along with the spices layer by layer until they are gone.

Place a few currant leaves on the top layer, cover with a clean cloth and press down with pressure.

Place the container with mushrooms in a cool and dark room, and after a couple of days check for the presence of juice. If it is not enough, you need to add salted boiled water in the required volume, which will depend on the space unfilled with juice.

After a week or a week and a half, you can start tasting saffron milk caps.

Hot pickling of saffron milk caps for the winter: canning recipe with video

Hot-salted saffron milk caps are often rolled directly into jars for the winter. This is very convenient, especially if you don’t have suitable utensils at hand.

• 3.5 kg of saffron milk caps;
• 5 pcs. bay leaf and cloves;
• 160 g salt;
• 1 bunch of fresh dill;
• Horseradish leaves;
• Sunflower oil;
• 5-7 cloves of garlic.

To preserve saffron milk caps for the winter, you need to sterilize and dry the jars before using the hot canning method.

1. Boil the saffron milk caps in lightly salted water for 5-7 minutes, rinse and place on a wire rack to drain.
2. Place clean horseradish leaves at the bottom of the containers and sprinkle a layer of salt on top.
3. Fill the jars with mushrooms, sprinkling them with salt, chopped garlic, bay leaf, cloves and chopped dill.
4. We apply pressure and keep the workpiece in a cool room for 36 hours.
5. Then pour hot sunflower oil into each jar, close it with nylon lids and take it out again to a cool place.

This appetizer is perfect with boiled or fried potatoes.

Below is an additional video describing the preparation of saffron milk caps for the winter using the hot pickling method.

Recipe for salted saffron milk caps, prepared hot for the winter

The recipe for salted saffron milk caps, prepared hot for the winter, will allow you to preserve the snack until the next mushroom harvest. At the same time, you can even store fruiting bodies in the pantry.

• 4 kg of saffron milk caps;
• 160-180 g salt;
• 8 bay leaves;
• 6 buds of cloves;
• 1 tsp. mustard seeds;
• Grape leaves;
• 10-15 cloves of garlic;
• 7-10 peas each of allspice and black pepper.

How to salt saffron milk caps in a hot way to provide any holiday table with an excellent snack for the winter?

1. After undergoing primary treatment to remove forest debris, the saffron milk caps are washed in plenty of water and boiled for 10 minutes in water with the addition of 2 pinches of citric acid.
2. After boiling, the drained mushrooms are placed in a bowl for pickling, sprinkling each layer with salt, chopped garlic, mustard, pepper, bay leaf and cloves.
3. Cover with dry grape leaves, which are first doused with boiling water.
4. They press down with a slight pressure and take it out to the basement for several days.
5. Monitor the formation of brine, and if there is not enough of it, add salted boiled water.

You can start eating this snack after 10-15 days.

Recipe for hot salting of saffron milk caps with horseradish for the winter

The following recipe for hot pickling of saffron milk caps for the winter involves adding horseradish root. This ingredient will make the mushrooms crispy, flavorful and savory.

• 3 kg of saffron milk caps;
• 200 g salt;
• 50 g horseradish root, finely grated;
• 5 cloves of garlic;
• 2 tbsp. cold boiled water;
• 5-7 dill umbrellas;
• A mixture of black and allspice grains;
• 5 bay leaves.

Preparing saffron milk caps for the winter using hot pickling is divided into stages.

1. After boiling, the fruiting bodies are left in a colander to remove excess moisture.
2. Combine all the ingredients in a pickling container (chop the garlic into slices) and mix with your hands.
3. Then pour 2 tbsp. water, cover with a lid and put on pressure.
4. They take it to the basement and check the workpiece from time to time for the presence of juice.
5. After 5-7 days, the mushrooms along with the brine are transferred to sterilized jars and covered with nylon lids.
6. Take it back to the basement or put it in the refrigerator for storage.

How to pickle saffron milk caps for the winter using the hot method: simple preparation

To pickle saffron milk caps for the winter using a hot method, you can use a recipe with a minimum amount of ingredients. So, it’s enough to take just salt, pepper and the main product itself. This set of products will allow simple preparation to preserve its forest taste and aroma as much as possible.

• 3 kg of saffron milk caps;
• 150 g table or sea salt;
• 3 tsp. ground black pepper.

How to hot pickle saffron milk caps for the winter in order to prepare an appetizing appetizer that can also form the basis of various salads and dough fillings?

1. Place the boiled fruiting bodies in layers in a bowl for pickling.
2. Sprinkle each layer with salt and pepper. For convenience, visually divide the mushrooms into 3 parts, and for each part we take 40-50 g of salt and 1 tsp. black pepper.
3. We cover the salting with a clean piece of gauze fabric, folded in half, cover it with any plane and apply oppression.
4. After a few days, you can pour a couple of tablespoons into the preparation. cold boiled water, but this is only if there is not enough brine released in the process.
5. You can take the first sample from the snack already on the 10th day of pickling.

How to cook saffron milk caps for the winter using a hot method in brine: a classic recipe

The hot pickling method involves boiling the fruit bodies directly in the marinade.

The classic recipe below will help every housewife prepare a delicious snack for the winter, which without any doubt can be placed even on the holiday table.

• 1.5 kg of fresh saffron milk caps;
• Salt (non-iodized) – 3 tsp;
• Sugar – 4 tsp;
• Vinegar - 4 tbsp. l.;
• Hot water – 3 tbsp;
• Bay leaf, cloves – 3 pcs.;
• Black pepper (peas) – 15 pcs.

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

1. Add salt, sugar, cloves, bay leaves and pepper to a saucepan with hot water, stir until the crystals dissolve.
2. Add fresh mushrooms, which must first be cleaned of dirt and rinsed thoroughly.
3. As already mentioned, saffron milk caps prepared for the winter in a hot way are boiled in brine, so the pan should be put on the fire and its contents should be brought to a boil.
4. Boil the mushrooms in the marinade for 5 minutes and then pour in the vinegar.
5. Stir and cook over low heat for another 3-5 minutes.
6. Distribute into sterilized jars and close with tight nylon lids.
7. After cooling, take the preserved food to the basement or put it in the refrigerator.

Preparing saffron milk caps using the hot method for the winter: “Five-minute” recipe

Marinating saffron milk caps “Pyatiminutka”, prepared hot for the winter, will allow you to quickly get a delicious snack for the unexpected arrival of guests. A modest set of ingredients and a step-by-step description will help with this.

• 1 kg of saffron milk caps;
• 1 tbsp. water;
• 2 tsp. salt;
• 4 tsp. Sahara;
• 3 cloves of garlic;
• 100 ml table vinegar 6%;
• 7 pcs. bay leaf;
• 10 grains of black pepper.

Cooking saffron milk caps for the winter in a hot way will please every housewife with its simple and quick technique.

1. Mushrooms that have been cleaned are transferred to a clean enamel pan.
2. Pour in water, the amount of which is indicated in the list of ingredients, and bring to a boil.
3. Carefully pour in vinegar, add salt, sugar, pepper, chopped garlic and bay leaf, boil for 5 minutes.
4. Distribute into sterilized glass jars, roll up or cover with ordinary nylon lids. You can start tasting the appetizer within a few hours.
5. Transfer to the basement or refrigerator and store for no more than 5 months.

How to cook saffron milk caps with cinnamon in a hot way for the winter

Among the preparations of saffron milk caps for the winter using the hot method, you can choose a recipe with cinnamon. It must be said that the pickled appetizer turns out to be very delicious, because this spice will give the mushrooms a sweetish note and an unusual aroma.

• 3 kg of camelina mushrooms;
• 2 cinnamon sticks;
• 6 bay leaves;
• 1 liter of water;
• 200 ml bite (apple);
• 15 grains of allspice or black pepper;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

The recipe for hot marinated saffron milk caps with cinnamon for the winter is prepared in stages.

1. First, prepare the marinade: dissolve salt and sugar in water, add cinnamon sticks, as well as pepper and bay leaf.
2. Boil everything together for 10 minutes, after which the cinnamon is removed.
3. Instead, saffron milk caps, cleaned of dirt and washed in plenty of water, are immersed in the marinade.
4. Vinegar is then added and the mixture continues to boil for another 5-7 minutes.
5. Mushrooms along with the marinade are distributed into prepared jars and rolled up.
6. After cooling, the snack is sent to the basement or cellar.

Cooking saffron milk caps for the winter in a hot marinade with zest

Traditionally, hot pickling of saffron milk caps for the winter involves the addition of vinegar, but in this version we suggest using an equally high-quality preservative – citric acid.

• Fresh mushrooms – 2 kg;
• Citric acid – 1 tsp;
• Lemon zest – 1 tsp;
• Water – 600 ml;
• Salt – 2.5 tsp;
• Sugar – 4 tsp;
• Allspice and black pepper grains – 7 pcs.;
• Bay leaf, cloves - 2 pcs.

In this recipe, the marinade for saffron milk caps prepared for the winter using a hot method is made as follows:

1. Place the water on the fire and bring to a boil, then add all the other ingredients from the list, including citric acid and zest.
2. Boil for 5 minutes and immerse the mushrooms, continuing to cook for another 10 minutes.
3. Carefully distribute the mass among the jars, first transferring the fruiting bodies, and then pouring the remaining marinade.
4. Roll up or cover with thick nylon lids.
5. Preservation can be taken to the basement after complete cooling.

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

For the winter, saffron milk caps can be pickled hot with the addition of onions and green onions.

• 2 kg of saffron milk caps;
• 1 large onion;
• 10 green onions;
• 3 tsp. salt;
• 4 tsp. Sahara;
• 2.5 tbsp. water;
• 4 bay leaves;
• 6-8 tbsp. l. 9% vinegar;
• 15 pcs. black pepper.

How to prepare saffron milk caps for the winter by hot pickling according to this recipe?

1. Cut the onion into thin half rings, pour in vinegar and set aside.
2. We clean and chop the mushrooms if there are large specimens.
3. Chop the green onion feathers and mix with the fruiting bodies.
4. In the water from the recipe, combine all the ingredients, including onions and vinegar.
5. Boil for 3 minutes and add the saffron milk caps mixed with green onions and continue cooking for 10 minutes.
6. Then we take pre-sterilized jars and distribute the preservation among them.
7. We roll up the boiled lids, let it cool and take it to the basement.