Ryzhiks are a favorite delicacy at many feasts. They can be pickled, salted, fried, frozen, and simply boiled. The most time-consuming stage of mushroom preparation is their collection and cleaning, then the process is quite simple. Today we will talk about how you can marinate mushrooms and get a really tasty and aromatic product at the same time. There are many recipes, and such a variety will satisfy many gourmets. So, how to marinate mushrooms?

To cook a pickled product deliciously, you need to properly prepare it for the pickling process. There is a step-by-step instruction for this:

1. Thoroughly clean the collected mushrooms and wash them under running water.
2. Take a saucepan and cover with water, place the container on the stove and bring to a boil.
3. Add salt and reduce heat.
4. Place the mushrooms in a saucepan and cook for about 20 minutes.
5. After this time, turn off the stove and drain the water. Throw the mushrooms themselves in a colander, be sure to rinse them and let the excess water drain. Then you can start preparing the brine.

If you have a lot of mushrooms, you can safely freeze them so that they do not deteriorate. But any day you can get frozen mushrooms and boldly fry them with potatoes or just boil them for a snack.

Pickling options

Marinating saffron milk caps is not a particularly difficult process. The main thing is to follow the technique of cooking mushrooms so that they do not darken. There are several ways to marinate mushrooms, some of which you can see in the table below. All recipes require 1 kg of pre-boiled mushrooms.

You need to pickle mushrooms for 2 - 3 days. All this time, jars of mushrooms should be in the refrigerator.

Cooking saffron milk caps for the winter: recipes for delicious pickles

How wonderful it is sometimes to climb into the cellar in winter and get a jar of pickled mushrooms from there. However, in order to implement our plans, you need to try to prepare them in advance. Mushrooms pickled for the winter are prepared as follows:

1. Wash the mushrooms and spread them in even layers throughout the pan. Then pour water so that it completely covers the mushrooms.
2. Place the pot on the stove and cook for about 20 to 25 minutes. After that, you need to immediately pour out the water from the pan and transfer the mushrooms to a colander, where excess water will finally drain from them.
3. After the mushrooms are ready, you need to start cooking them further. Brine options will be presented below.
4. Lay the mushrooms in sterilized jars and pour the prepared brine on top. If you plan to taste the prepared product in the near future, you can close the jar with a nylon lid. In the case of marinating saffron milk caps for the winter for long-term storage, it is necessary to roll up the cans with a metal lid.
5. Store mushrooms for the winter in a cool, dark place. Ideal if it is a cellar.

Knowing how to pickle mushrooms for the winter, you can get a truly delicious snack for any meal. To delight yourself and your guests with an unusual taste, try various options for preparing brines.

Ryzhiki are truly unique mushrooms, very useful, with an original taste. They owe their bright color to their high beta-carotene content. Camelina contains ascorbic acid, B vitamins, fiber and mineral salts, which are extremely important for the human body.

Fried mushrooms for the winter in cans are a great opportunity to pamper your family with exquisite taste all year round. Who would refuse a fragrant soup or pie with mushrooms! Fried mushrooms can be added to stewed vegetables, potato and pasta dishes, even to cook pizza with them. You can diversify your festive dinner with a plate of mushroom delicacies. And this is an incomplete list of dishes with canned mushrooms, it all depends on your imagination.

Advice: fresh mushrooms cannot be stored for a long time, so you should start cooking as soon as they are brought home. As a last resort, place the mushrooms in a bowl of salted water and refrigerate.

Try preserving mushrooms for the winter using the classic simple recipe. And we, with the help of photos, videos and detailed instructions, will help you with this.

Fried mushrooms without sterilization

Ingredients

Servings: - +

• Mushrooms 1 kg
• Vegetable oil300 g
• Salt 2 tsp

Per serving

Calories: 164 kcal

Proteins: 1.58 g

Fats: 17.17 g

Carbohydrates: 2.25 g

1 hour. 10 minutes. Video Recipe Print

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The appetizer is ready, and the result will exceed all your expectations. See for yourself.

Important: do not buy mushrooms from strangers. It is better to take them from trusted sellers or collect them in the forest yourself. This way you can be sure that the mushrooms are non-toxic and can avoid the nuisance of severe food poisoning.

Hot fried mushrooms for the winter

This recipe contains vinegar, so you can store seams for much longer. Ryzhiks made according to the proposed recipe are used for sauce for potatoes, cereals, pasta.

Time for preparing: 90 minutes

Servings: 20

Energy value

• calorie content - 38.62 kcal;
• proteins - 1.69 g;
• fats - 2.10 g;
• carbohydrates - 4.95 g.

Ingredients

• mushrooms - 3 kg;
• onions - 1 kg;
• carrots - 0.7 kg;
• bulgarian pepper - 1 kg;
• sunflower oil - 50 g;
• butter - 30 g;
• cloves - 5 pcs.;
• laurel - 5 pcs.;
• vinegar 6% - 0.5 tablespoons;
• salt to taste;
• black pepper to taste.

Step by step cooking

1. Sort carefully, wash the mushrooms and cut them into small pieces. Boil 15 minutes in salted water.
2. Peel the onions and carrots, remove the seeds and tail from the peppers. Chop the vegetables in a way convenient for you.
3. Heat a heavy-bottomed skillet. Pour in half the vegetable oil and melt the butter. Place vegetables in a skillet and sauté until tender.
4. Now it's the turn of the mushrooms. Dry them and cut into small pieces.
5. Fry the mushrooms until half cooked. Add vegetables and spices to them. Simmer everything together for another hour. Five minutes before the end of cooking, pour the vinegar at the rate of half a tablespoon into a half-liter jar.
6. While the dish is simmering on the fire, sterilize the containers and lids in a way convenient for you.
7. After an hour, put the fried mushrooms in jars for the winter and roll up the lids.

Wait for the blanks to cool and take them to a cold, dark place. Having tasted this delicacy in winter, you will preserve much more next year.

Advice: when using spices, it is important not to overdo it, otherwise the mushrooms risk losing their specific mushroom aroma.

Frozen boiled mushrooms

If for some reason the cellar and the pantry are not suitable for storing blanks, the question arises as to whether it is possible to freeze mushrooms for the winter. The following recipe will tell you how to do it right. This method is also used for other types of mushrooms.

Time for preparing: 90 minutes

Servings: 10

Energy value

• calorie content - 17 kcal;
• proteins - 1.90 g;
• fats - 0.80 g;
• carbohydrates - 2.70 g.

Ingredients

• mushrooms - 1 kg;
• salt - 1 tablespoon;
• citric acid - 1 tsp;
• water - 1 l.

Step by step cooking

1. We also sort out my mushrooms. We put them in an enamel pan. Fill with water with salt and citric acid so that the mushrooms are completely covered with liquid. Let it boil for 10 minutes.
2. After the time has elapsed, turn off the pan, wash the mushrooms. We put it in a colander so that the glass is moisture.
3. Lay out the mushrooms in one layer on a cutting board or tray.
4. We put the product in the freezer for 2-3 hours.
5. We take out the mushrooms and put them in containers or bags in portions and place them in the chamber. The main condition is the tightness of the package. Boiled frozen mushroom for the winter is ready.

The aroma of forest mushrooms will be especially pleasant when frost is bursting outside the window. Having opened the jar, you will immediately feel the atmosphere of warm autumn. Fried mushrooms are a very nutritious product; dishes with these mushrooms go well with almost any side dish. Mushrooms sprinkled with chopped greens will decorate the festive table.

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With the regular use of saffron milk caps, the metabolism improves and the symptoms caused by its disorders (vitiligo, etc.) are eliminated, the skin, hair, and vision become better.

It is important that salted mushrooms are more nutritious than meat and poultry, milk, eggs and salted herring; they are three or more times more nutritious than vegetables and fruits. However, this calorie content is much healthier due to the multivitamin and saturation of these mushrooms with useful substances, including essential amino acids.

RECIPES FOR CANNING SKINS

Ryzhiks perfectly show themselves in any cooking method: frying, pickling, salting, etc. Today we will talk about how to salt and pickle these mushrooms so that you can enjoy them and surprise everyone who comes to visit or come to a festive feast with such a wonderful snack.

As already noted, mushrooms have a unique taste and aroma, therefore, some cooks prefer, pickling and pickling these mushrooms, not to suppress their special taste with various seasonings. The first way to prepare saffron milk caps, which we will talk about, is exactly this, without using a large amount of spices and seasonings.

RECIPE FOR MARINATING VYATSKY SKINS

You will need: mushrooms, water (preferably spring), salt to taste.

How to pickle mushrooms in Vyatka style.

Rinse the mushrooms with running water, cover with cold water for 2-3 hours, then cover with fresh water and bring to a boil and boil for 1-2 minutes, immediately cool in cold water.

Next, the mushrooms need to be laid out in several layers in a glass jar or an enamel bucket with caps down and filled with cold spring water so that it does not completely cover the mushrooms, in total, with the initial salting, you should take 1 tbsp. salt, the amount of which can then be increased to taste.

Cover the top layer of mushrooms with gauze, lay a wooden circle on top, install light oppression on it. When mold appears, you need to immediately replace the gauze and boil the circle and oppression.

To avoid the risk of fungi mold, you can pour a little boiled vegetable oil into the container.

You need to salt the mushrooms until their sediment stops, while fresh mushrooms can be reported from above (after the last report, the mushrooms need to be salted up to 1.5 months).

AND it is better to use pine mushrooms for this recipe, which are superior to spruce in taste and aroma. The former are generally considered preferable to use, because spruce mushrooms are inferior to them in a number of parameters (a thin and fragile cap, they crumble strongly, inferior to pine mushrooms in appearance).

In the Vyatka way, mushrooms can be salted with the hot salting method. In any case, these mushrooms are very aromatic. Salted mushrooms in any way can be boiled until tender (until they begin to settle to the bottom of the pan) and preserved in jars.

RECIPE FOR PRESERVATION OF SALT SKIES

You will need: 1 kg of salted mushrooms, 3 g of citric acid, 6 allspice peas, 3 bay leaves.

How to preserve mushrooms.

Boil the brine remaining from the salting of mushrooms for 5 minutes, removing the foam. Throw the mushrooms in a colander and rinse with boiled hot water (two liters).

Put spices, mushrooms in sterilized jars, pour in boiled brine, if it was not enough, just add boiling water.

Sterilize 1L cans for 50 min or 40min 0.5L, seal with boiled lids.

If desired, black currant leaves, bay leaves, black pepper and other additives to taste can be added to the brine before boiling.

If you canned mushrooms according to the following recipe, you will also be able to preserve the peculiar and very pleasant taste of these mushrooms. This is the hot salting technique.

RECIPE FOR FASTENING SKIERS HOT WAY

You will need: 1 kg of mushrooms, marinade - for 150 g of water, 7 g of salt and 1.5 g of citric acid.

How to pickle mushrooms. Sort the mushrooms by size, rinse, cut large ones, small ones can be left whole.

To prevent the mushrooms from darkening, immediately after preparation, put them in salted water (for 1 liter of water, 20 g of salt), but they should not be kept for long.

After preparation, rinse all the mushrooms, put in a boiling marinade and boil for 15 minutes after boiling.

For the marinade, combine water with spices and vinegar, salt, bring to a boil, cool. Put the mushrooms in sterilized jars, pour in the cold marinade and seal the jars with boiled lids.

You can eat mushrooms, salted or pickled in any way, in 2-3 days, it is absolutely not dangerous, of course, if these are really real forest mushrooms collected far from the roads. In Russia, it was customary to go to the forest for saffron milk caps immediately with wooden barrels: they were simply sprinkled with salt at once and kept that way until use.

Try to prepare mushrooms for the winter and amaze everyone who tastes such a delicious appetizer with your culinary talents!

What are they, mushrooms? Favorite by many, edible and unpretentious, they belong to the group of russula mushrooms, to the genus Millechnik.

The cap of the saffron milk cap can be up to 15 centimeters in diameter, with the edges bent down, depressed in the middle. In mature mushrooms, the cap resembles a funnel. The color of the cap is usually orange, but sometimes bluish-greenish. On the cap, the skin is smooth to the touch, sticky. If the cap is broken, then the inside of the pulp also has an orange color, but turns green when oxidized. There are diverging plates at the bottom of the cap. They are also orange, but turn green when pressed. The leg of the mushroom is up to 9 centimeters long, hollow at the bottom, easily crumbles.

Camelina juice has a thick consistency and is similar to milk, only yellow. If you try it, it turns out that this milk is sweet, smells like pine resin. And the mushroom loves to grow in coniferous forests, near young pines and larches, on sandy soils. Camelina can often be found in the forest. It is easy to confuse it with a wavelet at first glance, but after checking the properties listed above, it is not difficult to distinguish a mushroom from a wavelet.

There are several varieties of camelina in our area, such as spruce camelina; Japanese, or fir; pine mushroom, or pine mushroom; and a real mushroom. All of them are edible, and they are classified as nutritious category 1 mushrooms. They are fried, boiled, salted and pickled, widely used in the preparation of various culinary dishes.

The real saffron milk cap is best suited for winter preparations, because its leg is denser than that of other varieties, it does not crumble so much. Yes, and the color, a beautiful orange, is preserved when salting and pickling real camelina, and if you salt or pickle other types of saffron milk caps, they darken.

A weighty advantage of saffron milk caps is that they do not need to be soaked before being prepared for cooking. They just sort them out, remove the debris adhering to the sticky cap, wipe them with a damp cloth. After that, they need to be doused with boiling water or blanched.

If you salt the mushrooms, then, depending on the method of salting, they begin to eat them either on the 14th day, or already on the 2nd, these are russula after all. By the way, gourmets really allow themselves to eat them raw - and nothing. Do not be alarmed only if you find that your urine has turned orange - this is the way the mushrooms interact with your body, share with you a vivid perception of the world around you.

As for the assimilation of saffron milk caps by your body, you do not need to worry about this. There are practically no contraindications for eating saffron milk caps. Is that diseases such as cholecystitis, pancreatitis and low acidity of gastric juice. The mushroom, as already mentioned, is very nutritious, but also very rich in vitamins - C, group B, A, PP. It contains a lot of amino acids, minerals, especially iron, and camelina contains lactarioviolin in its content, it is a natural antibiotic. If you make mushrooms a permanent part of your menu, then as a result you can get a noticeable increase in the level of metabolism, improve vision. You will see how beneficial it is for skin, hair and nails.

So, enough of the introductions, let's go directly to the recipes.

Recipes for canning mushrooms

Ryzhiks lend themselves well to canning, and any culinary treatment. Of course, our ancestors came up with the best way of salting saffron milk caps when they went to the forest in large companies, or in an artel, for mushrooms. They took birch bark boxes and salt with them; each mushroom they found was shaken off and cleaned of grains of sand and pine needles, and put into a box. Right there, along the way, they sprinkled the mushrooms with salt, and returned from the forest with ready-made salting for the winter. Therefore, an artel, so that there is someone to run around to collect, someone - to salt, and someone - to drag.

Pickled mushrooms, Vyatka recipe

Ingredients:

Mushrooms;

Water, preferably spring water.

Let's see how to marinate mushrooms for the winter using this recipe. In fact - salt, because we do not add acids, neither vinegar nor citric acid. The amino acids of the saffron milk caps remain, which are enough in these mushrooms, and they provide the marinating process.

1. Sort out the mushrooms, clear of debris, wash under running water.

2. Cover with water for 2-3 hours, that is, soak. In fact, the technology for processing saffron milk caps does not provide for soaking, so this item is not required.

3. Put mushrooms in a saucepan, cover with water and boil for 2-3 minutes, then immerse in cold water to cool. Do not keep in water for a long time, discard in a colander and allow to get rid of moisture, and mushrooms dry out.

4. Take an enamel bucket or glass jar, put the mushrooms there in layers, putting each mushroom head down. Sprinkle each layer with salt, little by little, counting on the subsequent addition, and the first time it should take no more than 1 tablespoon of salt.

5. Mushrooms should be poured with cold spring water, but a little, not to the top, because in the process of salting juice will flow.

6. Put cheesecloth on the top layer of mushrooms, a wooden circle on the cheesecloth, and a not very weighty weight on the circle, for example, a jar of water closed with a lid. To prevent mold, you can use vegetable oil by boiling it and pouring a little into a bucket on top of water and mushrooms.

7. Mushrooms will begin to settle in the bucket as the juice is released, so you can add mushrooms to the container for a while, sprinkling with salt, until the container volume is fully used.

Experts say that mushrooms grown in the forest, the so-called "hog" mushrooms, are better suited for this method of harvesting, they are coarser and more aromatic.

Salted mushrooms, mushroom roll

Ingredients:

Mushrooms mushrooms, 1 kg;

Citric acid, 3g;

Allspice, 6 peas;

Bay leaf, 3 leaves;

Let's take a closer look at how to make salted saffron milk caps for the winter.

1. We use brine from salted mushrooms in a bucket or barrel. In the previous recipe, we closely followed the process of pickling mushrooms.

2. When the mushrooms are ripe, we put them in a bowl and boil the brine. You can put currant and cherry leaves in the brine, and a few peas of black pepper, if you want to get a more aromatic roll.

3. Prepare sterilized jars and boiled lids for mushrooms.

4. In each jar, put a bay leaf and a few peas of allspice, put the mushrooms on the shoulders, and fill the jar to the top with boiling brine. If there is not enough brine, just add boiling water.

5. Cover the jars with lids and put them on sterilization. Liter cans take 50 minutes to sterilize, and half-liter cans take 40 minutes.

6. At the end of sterilization, roll up the jars, turn them over and cool under a towel.

Hot marinated mushrooms, recipe with photo

Ingredients:

Mushrooms mushrooms, 1 kg;

Salt, 7 g;

Citric acid, 1.5 grams;

Water, 150 ml.

Let's take a look at the process of pickling and rolling saffron milk caps for the winter.

1.First, let's deal with mushrooms. Let's sort them out, clean them of debris, wipe them with a cloth. We will trim in size, that is, we will not touch the small ones, but we will divide the large ones into smaller parts. If you are afraid that the mushrooms will darken, immerse them briefly in cold water, putting 20 g of salt in 1 liter of water. But you should not keep mushrooms in water for a long time.

2. How to make marinade is known: mix salt and citric acid with water and boil.

3.Prepare jars by sterilizing them with boiling water or steam. Boil the lids separately.

4.In the boiling marinade we lower our mushrooms. When they start up the juice and the marinade starts to boil again, let the mushrooms simmer for 15 minutes.

5.Place the boiled mushrooms in jars and fill with the marinade in which they were just boiled. We roll up and put on cooling, not forgetting to turn over the jars and cover them with a towel.

Pickled mushrooms, canning with spices

Ingredients:

Mushrooms mushrooms, 1kg;

Black pepper, 7 peas;

Allspice, 5 peas;

Cloves, 1 bud;

Coarse rock salt, 1 teaspoon;

Table vinegar 9%, half a glass of tea;

Water, ¾ cup of tea.

Let's consider in detail the processes of marinating and rolling saffron milk caps.

1. We sort out the mushrooms, clean them, wipe each mushroom with a cloth, or wash all the mushrooms together under a stream of cold tap water.

2. Put mushrooms in a saucepan, add some salt to them and pour boiling water over them. We leave them under the lid for 3 minutes, after which we put the mushrooms in a colander, and pour out the water.

3. Prepare the marinade from all the ingredients listed in the recipe. After boiling for several minutes, cool the marinade.

4. Prepare jars, sterilize them with boiling water or steam. Boil the lids separately. We cool everything.

5. Put our mushrooms in sterilized jars up to their hangers, fill them to the top with cold marinade and seal the jars.

You need to store such a blank in the refrigerator, and you can start eating mushrooms after 2-3 days.

Salted mushrooms, recipe for dry salting with video

Ingredients:

Mushrooms;

Rock salt;

Lava leaf;

Carnation.

Dry salting of saffron milk caps is a very simple process that has been tested for centuries. There is no particularly strict recipe, except for the expression "the mushroom is not afraid of salt." And the container must be selected correctly so that it does not oxidize. In our case, a wide stainless steel saucepan was chosen, and for the lid, a glass or plastic plate of a suitable size was chosen, on which it is convenient to place the load.

So let's get started.

1. Mushrooms, pre-sorted and carefully wiped with a cloth, are carefully laid out in a saucepan, caps down. They are stacked in dense rows, and each row is sprinkled with salt directly from the pack, by eye. After sprinkling with salt, one bay leaf and one clove bud are placed in each row of mushrooms.

2. Mushrooms are collected in the forest, they are of different sizes. There are large ones and there are very small ones. But the author of the video does not make any attempts to somehow equalize the size, does not cut anything, but puts all the mushrooms without changing their shape. The only thing he does is use the size of the mushroom to fill the cavities and voids that appear as the mushrooms are laid out.

3. When all the mushrooms have found their place in the saucepan, then the last layer of mushrooms, the last bay leaf and the last clove bud are placed. A control layer of salt is poured on top, not too abundant, and the dry salting process is over.

4. A lid is placed on the saucepan, in the form of a transparent plate, and a weight is placed on it, an ordinary jar with a screw cap filled with water.

5. A saucepan with salted mushrooms is taken out to the balcony or put in the refrigerator if it's hot outside.

6. After 2-3 days, the saucepan is opened, and the mushrooms are completely seated, covered with juice. The author of the video has darkened mushrooms because they were pine mushrooms. But if it was a mushroom called "real mushroom", it would remain orange. However, the color change did not affect the quality of the salted mushrooms.

7. Now you can take out a few mushrooms from the saucepan, cut them into strips or any other pieces, add olive oil, and sprinkle with chopped onion on top. And - on the table. Very tasty!

In our review, we tried to find for you the best recipes for harvesting mushrooms, or rather, mushrooms, as part of harvesting for the winter. Mushrooms such as those described in our recipes, by the way, can be preserved for the winter, but you can also eat them during ripening, without postponing the matter indefinitely. If you are serious about it, then it will be enough to diversify the table in the summer, and to stock up on mushrooms for the winter. Salted mushrooms, pickled mushrooms - everything will come in handy in winter, so do not let the mushroom season take its course, because you will not catch up with lost time.

There are several varieties of saffron milk caps that are edible and delicious. They can be salted, boiled, pickled, fried. However, dishes for the winter turn out to be especially tasty with real saffron milk cap, since it does not darken, does not crumble and retains an appetizing orange color. He has a very dense leg, which gives the delicacies an indescribable taste. It is not surprising that harvesting saffron milk caps for the winter is a question that worries hundreds of housewives.

There are various ways to prepare these mushrooms for the winter. Each cooking option does not require the product to be soaked for an extended period. The preparation is quite simple:

1. sorting out;
2. removal of debris that always sticks to the caps;
3. wiping with a damp cloth;
4. blanching or boiling water treatment.

What can be done with saffron milk caps for the winter? There are a lot of options. If you decide to salt the product, then it is important to decide on the salting option. The moment when you can taste the delicacy will depend on this.

The product lends itself well to canning. This culinary option has been used for hundreds of years. There are several ways to do this.

Vyatka recipe: cold method

An excellent solution is the Vyatka style pickling recipe. To prepare mushrooms, you need to prepare salt, mushrooms, water. It is better to use filtered or key water. Such canning of mushrooms is simple. Citric acid, vinegar and other acidic substances are not needed. The method is based on the use of its own acids, which are present in sufficient quantities in the product.

First, the crop is moved: grains of sand, dirt, particles of foliage and grass are removed from it. Then the product is thoroughly rinsed under strong jets of running water. Next, the mushrooms must be poured with water and kept in this state for a couple of hours. After that, follow the instructions:

1. put everything in a saucepan;
2. to fill with water;
3. boil for a couple of minutes;
4. cool.

It is not recommended to keep the workpiece in water for a long time: it is necessary to quickly discard the mushrooms in a colander and let them drain. As soon as they dry, the product is laid out in layers in jars. The hats are laid down, and each layer is sprinkled with salt. There should not be too much salt - the first approach should take no more than a tablespoon. Further, the workpiece is filled with water, but not to the brim, since you need to leave room for your own juice.

It is not difficult to cook mushrooms in jars according to this recipe for the winter. On top of the container, you need to put gauze, and on it - a circle of wood, which you press down with a weight. To prevent mold from forming, it is recommended to use ordinary vegetable oil, pre-boiled - it is topped up on top of the mushrooms.

The complete marinating process takes 1.5 months. Since this method is considered cold. All this time, the jars must be stored in the basement or refrigerator.

Hot seaming recipe

It is just as simple to carry out rolling from this type of mushrooms. For this recipe you will need to take:

Let's consider in more detail how to prepare mushrooms in jars for the winter using this technology. To prepare a treat, you need to use a brine, which is suitable for the liquid left over from pickling mushrooms in a barrel or bucket. Boil the liquid by adding to it a few black peppercorns, cherry and currant leaves. This will allow the curl to become more flavorful and vigorous.

Then the jars are sterilized, and the lids are boiled. All containers should be properly prepared:

1. bay leaf is laid out;
2. allspice peas are added;
3. mushrooms are laid on the shoulders;
4. boiling brine is poured.

Since this preparation is carried out by the hot method, the containers must be closed with lids and sterilized. Banks with a volume of 0.5 liters are kept for 40 minutes, and 1 liter - 50 minutes. Upon completion of sterilization, roll up the containers and turn them over, then leave the twist to cool under a towel or blanket.

Second hot method

Recipes for cooking saffron milk caps for the winter in a hot way are attractive. Among the variety of these methods, many housewives choose pickling. This method involves the use of:

• 7 g salt;
• 1 kg of saffron milk caps;
• 1.5 g citric acid.

How to cook mushrooms for the winter according to this recipe? The technology involves the initial processing of mushrooms. They get over, all the debris is removed, after which the crop must be thoroughly wiped with a damp sponge. Then the products should be sorted: small in one direction, large in the other. It is recommended to divide large mushrooms into legs and caps, or break them in half. To prevent the fruits from darkening, it is advisable to briefly immerse them in cold water, to which salt is added in a ratio of 20 g per 1 liter.

Then the marinade is cooked. Mix acid and salt with water, then boil the composition. All recipes for preparations from camelina for the winter involve the preparation of cans, and this method is no exception. Containers must be sterilized with steam or boiling water. Boil the lids in a separate container.

Then you can go to the workpiece itself. In the still boiling marinade, you need to transfer the mushrooms. They should start up their own juice, after which the marinade should boil again. For a quarter of an hour, the workpiece is kept on low heat in a slow boil mode. The boiled product is laid out in prepared containers and poured with marinade. Then the containers need to be rolled up and put on cooling, having previously turned over and covered with a napkin.

Dry method

The simple preparation of saffron milk caps for the winter is a dry salting method. The dry salting method will not cause difficulties. For it, you need to use not only rock salt and mushrooms, but also cloves and bay leaves.

Let's consider in stages how to prepare mushrooms for the winter using this technology. There is no strict recipe here. The method has been tested for several generations, thanks to which a stable and fair expression has appeared that the mushroom is not afraid of salt. The main thing is to choose the right container so that the dishes cannot oxidize during storage. An excellent option is a stainless steel pan. A plastic or glass plate is suitable as a lid, on top of which the load will be placed.

The harvested crop must be put in a saucepan in dense layers, each of which must be passed through with salt. You can act "by eye". Immediately put on a clove bud and 1 sheet of lavrushka. Salt is poured on top of all products, but not very abundantly. Then a lid is fixed on the container, and on it is a load. To do this, you can use a regular jar filled with water.

The container can be put in the refrigerator, taken out into the hallway or onto the balcony when it is not hot outside. After a couple of days, the pan opens, and the product itself is completely ready for use. As you can see, such preparation of saffron milk caps in a cold way is very simple. Both an experienced hostess and a beginner can handle it.