Pickled saffron milk caps “Classic”
The most common method of storing mushrooms for a long period. It does not require special knowledge, and therefore even an inexperienced housewife can handle it.Ingredients:
2 kg of mushrooms;
4 tbsp. water;
2 tbsp. l. acetic acid (30%);
5 pieces. black and allspice;
3 pcs. bay leaves;
1 tbsp. l. Sahara;
2 tbsp. l. salt.
Preparation:
1. Clean the main product, wash it, and immerse it in boiling water. Cook for about 10-15 minutes.
2. Drain the liquid and put the mushrooms back into the same pan.
3. Pour in the specified amount of water, bring to a boil, add spices. Stir and cook for about 5 minutes.
4. Add vinegar last and cook for another 2-3 minutes.
5. Place the hot appetizer in a glass container, pre-sterilized, and lightly press down with a spoon.
6. Fill with aromatic marinade to the top of the jars. We roll it up, wrap it in a blanket, let it cool, and then transfer it to the cellar.
Ryzhiki marinated with onions
In this cooking option, onions are not added to the preserve. But it is used as a spice, which will give the finished snack a unique aroma.
Ingredients:
2 kg of mushrooms;
2 onions;
0.5 l of water;
10 pieces. black peppercorns;
5 pieces. bay leaf;
50 ml 9% vinegar;
½ tbsp. Sahara;
1.5 tbsp. l. salt.
Preparation:
1. Pour thoroughly washed saffron milk caps with water, add the whole peeled onion, place on the stove and bring to a boil.
2. Cook for about 20 minutes, place in a colander to drain excess liquid. We throw away the onion; we won’t need it anymore. Pour the required amount of water into the pan, boil, and immerse the mushrooms in it. Cook for about 5 minutes.
3. At the end, add vinegar, wait 3 minutes and set aside. Place in clean glass jars, pour in the hot marinade, and seal.
4. Turn over, wrap and allow to cool completely. Then we put it in a cool, dark place and store it until winter.
Ryzhiki for the winter with garlic
An incredibly tasty appetizer, prepared hot, will become the main decoration of the festive table. If desired, you can add less table vinegar.
Ingredients:
3 kg of mushrooms;
1 liter of water;
7 cloves of garlic;
4 things. carnations;
5 pieces. bay leaf;
10 pcs. black and allspice;
100 ml 9% vinegar;
1.5 tbsp. l. Sahara;
2 tbsp. l. salt.
Preparation:
1. Wash the peeled mushrooms thoroughly and place in a colander.
2. Immerse in boiling water for 3 minutes, then immediately remove and transfer to a sieve.
3. Separately, pour water into a saucepan and bring to a boil.
4. Peel the garlic cloves and cut into small pieces.
5. Place the saffron milk caps along with bay leaves, cloves, and two types of pepper. Pour in granulated sugar and salt.
6. Bring to a boil, cook for about 15 minutes, add chopped garlic along with vinegar. We wait 5 minutes and leave.
7. Sterilize the jars. Fill with mushrooms to the top. We filter the liquid, put it on the fire, boil it and pour it over the future appetizer. Cover with lids, cool, and take to the cellar.
Ryzhiki marinated with 6% vinegar
A flavorful, light snack with a slightly unusual combination of white pepper and apple cider vinegar. An ideal addition to various vegetable salads.
Ingredients:
2 kg of mushrooms;
4 tbsp. water;
6 peas each of black and white peppers;
3 pcs. bay leaf;
100 ml 6% vinegar;
2 tsp. Sahara;
3 tsp. salt.
Preparation:
1. Combine two types of pepper along with other spices in a saucepan and fill with water.
2. Bring to a boil, reduce heat, cook for 15 minutes.
3. Then add vinegar and immerse well-cleaned and washed mushrooms. Continue cooking for 10-12 minutes.
4. Fill clean half-liter jars and cover with lids. Carefully place in a large saucepan of hot water. Sterilize for about 20 minutes.
5. Roll up, turn over, wrap in a warm blanket. We leave it like this for a day, and then transfer it to a room suitable for long-term storage.
Rizhiki in Polish
The peculiarity of this recipe is that the marinade must be prepared 24 hours before canning the saffron milk caps. The appetizer turns out to be quite spicy.
Ingredients:
2 kg of mushrooms;
1 tsp. dry mustard;
2 pcs. a slice of horseradish;
5 pieces. black pepper;
2 pcs. carnations;
Bay leaf;
2 liters of water;
50 ml table vinegar;
100 g sugar;
50 g salt.
Preparation:
1. Boil water, add the listed spices along with horseradish. Cook for 30 minutes over low heat. Set aside, cover with a lid and let sit.
3. During this time, bulk products will completely dissolve in the liquid. Place it on the stove again, wait for it to boil, and cook for 10 minutes.
4. Separately, boil the pre-processed main ingredient for about 15 minutes. We remove the foam in a timely manner.
5. Place in a clean glass container, pour in the heated marinade and close with lids.
6. Let it be stored until winter in a cool, dark place.
Ryzhiki, marinated without sterilization
A very easy, quick recipe for making pickled mushrooms. A simple set of products plus a little free time and your winter snack is ready.
Ingredients:
1 kg of mushrooms;
2/3 tbsp. water;
4 things. allspice peas;
citric acid on the tip of a knife;
1 tsp. salt.
Preparation:
1. Clean the saffron milk caps and rinse them in running water.
2. Salt the water and bring to a boil. Carefully immerse the mushrooms, boil for 3 minutes and set aside.
3. Cover with a lid and keep for only half an hour. Then drain the liquid.
4. Pour salt and citric acid into distilled water. Bring the marinade to a boil.
5. Divide the appetizer into glass jars, add spicy hot filling and roll up.
Ryzhiki with juniper berries
Perhaps the most unusual step-by-step recipe with photos, where dry juniper berries are used as the main spice. They give preservation a special taste and aroma.
Ingredients:
2 kg of mushrooms;
3 pcs. onions (medium);
2 tbsp. l. mustard beans.
For filling:
1 liter of water;
50 ml vinegar;
2 tbsp. juniper berries;
10 pieces. allspice;
15 pcs. regular pepper;
3 tbsp. l. Sahara;
2 tbsp. l. salt.
Preparation:
1. Trim the stems of processed and washed saffron milk caps by 0.5 cm.
2. Transfer to an enamel pan, fill with water and salt. Press the lid on top and keep it in this position for 20 minutes.
3. Wash each mushroom thoroughly with your hands. We cut large ones into 2-4 parts, do not touch small ones.
4. Pour an equal amount of mustard seeds into the bottom of the sterilized jars.
5. Peel the largest onion, rinse it, chop it into thin rings, and combine with the spice.
6. Prepare the filling. Add juniper berries, pepper, vinegar, sugar and salt to boiling water. After boiling, cook for 15 minutes.
7. Fill the jars filled with mushrooms to the brim and roll them up.
8. Take a large wide saucepan, place the workpiece there, pour in so much water so that the container is immersed 2/3 of the way into it.
9. Place on the stove and boil until bubbles rise in the jars. You can reduce the heat slightly after boiling.
10. We wait half an hour, then carefully remove the jars of mushrooms, wipe them, wrap them in a towel, put them upside down, and let them cool.
Saffron milk caps in tomato and paprika
According to this recipe, preparing saffron milk caps for the winter turns out to be both spicy and sweet. It can be passed through a meat grinder, and will be an excellent dressing for almost any dish.
Ingredients:
1.5 kg of mushrooms;
0.5 kg of onion;
250 ml tomato sauce;
100 ml vegetable oil;
1 tsp. ground paprika (sweet);
3 cloves of garlic;
3-5 pcs. allspice;
1.5 tbsp. l. 9% vinegar;
0.5 tbsp. l.
Preparation:
1. Cut the processed saffron milk caps into 4 parts.
2. Heat the oil in a frying pan, lay them out, fry for about 20 minutes.
3. Peel the onion, rinse, cut into small cubes, add to the mushrooms, simmer for half an hour over low heat.
4. Pour in all the spices, except paprika and vinegar, cook for exactly 1 hour. Don't forget to stir.
5. Almost at the very end we introduce them.
6. Distribute the appetizing mass into jars, roll up and cool in a towel.
7. After a day we take it to the basement.
Ryzhiki, pickled for the winter, can be added to first courses and cold appetizers to add piquancy. They also go well with fried potatoes, mashed beans, pasta, buckwheat, and can also be served as a complete dish, seasoned with salt, onions and butter.
With regular consumption of saffron milk caps, metabolism improves and symptoms caused by its disorders (vitiligo, etc.) are eliminated, skin, hair, and vision become better.
It is important that when salted, saffron milk caps are more caloric than meat and poultry, milk, eggs and salted herring; they are three or more times more caloric than vegetables and fruits. However, this calorie content is much more beneficial due to the multivitamin content and saturation of these mushrooms with useful substances, including essential amino acids.
RECIPES FOR CANNING saffron milk caps
Saffron milk caps perform well in any cooking method: frying, pickling, pickling, etc. Today we will talk about how to salt and marinate 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 appetizer.
As already noted, saffron milk caps have a unique taste and aroma, so some cooks prefer, when salting and marinating these mushrooms, not to suppress their special taste with various seasonings. The first method of preparing saffron milk caps, which we will talk about, is exactly this, without using a large amount of spices and seasonings.
RECIPE FOR MARINATED MALFUNCTIONS IN VYATSKI
You will need: saffron milk caps, water (preferably spring water), salt to taste.
How to pickle saffron milk caps in Vyatka style.
Rinse the mushrooms with running water, pour in cold water for 2-3 hours, then add fresh water and bring to a boil and boil for 1-2 minutes, immediately cool in cold water.
Next, you need to place the mushrooms in several layers in a glass jar or enamel bucket with the caps down and fill with cold spring water so that it does not cover the mushrooms completely; in total, during the initial salting you should use 1 tbsp. salt, the amount of which can then be increased to taste.
Cover the top layer of mushrooms with gauze, place a wooden circle on top, and place light pressure on it. If mold appears, you should immediately replace the gauze and boil the circle and pressure.
To avoid the risk of mushrooms becoming moldy, you can pour a little boiled vegetable oil into the container.
You need to salt the mushrooms until their precipitation stops, while you can add fresh mushrooms on top (after the last report, you need to salt the mushrooms for up to 1.5 months).
AND It is better to use saffron milk caps for this recipe, which are superior to spruce mushrooms in taste and aroma. The former are generally considered preferable for use, because spruce saffron milk caps are inferior to them in a number of parameters (the cap is thin and fragile, they crumble badly, they are inferior to bog mushrooms in appearance).
You can also pickle saffron milk caps using the Vyatka method using the hot pickling method. In any case, such mushrooms turn out to be very fragrant. Salted saffron milk caps 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 PRESERVING SALTED MALFUNCTIONS
You will need: 1 kg of salted saffron milk caps, 3 g of citric acid, 6 allspice peas, 3 bay leaves.
How to preserve saffron milk caps.
Boil the brine remaining from salting the saffron milk caps for 5 minutes, skimming off the foam. Place the mushrooms in a colander and rinse with boiled hot water (two liters).
Place spices and mushrooms in sterilized jars, pour in boiled brine; if there is not enough, just add boiling water.
Sterilize 1 liter jars for 50 minutes or 40 minutes for 0.5 liter jars, seal with boiled lids.
If desired, before boiling, you can add black currant leaves, bay leaves, black pepper and other additives to taste to the brine.
If you preserve saffron milk caps according to the following recipe, you will also be able to preserve the unique and very pleasant taste of these mushrooms. This is a hot salting technique.
RECIPE FOR SILKING MALFUNCTIONS IN A HOT METHOD
You will need: 1 kg of saffron milk caps, marinade - 150 g of water, 7 g of salt and 1.5 g of citric acid.
How to pickle saffron milk caps. Sort the mushrooms by size, rinse, chop large ones, small ones can be left whole.
To prevent the mushrooms from darkening, immediately after preparation put them in salted water (20 g of salt per 1 liter of water), but they should not be kept for long.
After preparation, rinse all the mushrooms, put them in a boiling marinade and boil for 15 minutes after boiling.
To make the marinade, combine water with spices, vinegar, salt, bring to a boil, and cool. Place the mushrooms in sterilized jars, pour in the cold marinade and seal the jars with boiled lids.
You can eat saffron milk caps, salted or pickled in any way, after 2-3 days; this is not at all dangerous, of course, if these are really real forest saffron milk caps, collected far from roads. In Rus', it was customary to go into the forest for saffron milk caps immediately with wooden barrels: they were simply sprinkled with salt immediately and kept there until consumed.
Try preparing saffron milk caps for the winter and amaze everyone who tries this delicious snack with your culinary talents!
Camelinas often remain in the shadow of more productive forest mushrooms. But they occupied their niche of people's love. Mushroom pickers willingly collect young saffron milk caps, use them in cooking and store them for the winter. You can roll pickled mushrooms into jars, pickled hot or cold, and even fried. The article contains the best recipes with delicious photos.
Cold salted saffron milk caps for the winter
First, prepare the main ingredient:
- wash the saffron milk caps well;
- clean away any debris;
- dry at room temperature or wipe with a dry towel. These procedures are necessary before any method of harvesting mushrooms.
Saffron milk caps tend to darken if left after initial cutting. To prevent this from happening, immediately place the mushrooms in a salty solution (20 g per 1 l). You can't keep them there for a long time.
Cold salting of saffron milk caps is the simplest and healthiest way of canning. A wooden barrel, large enamel or glass container is used:
- Place layers of salt, currant leaves, allspice and black pepper, bay leaf, garlic cloves on the bottom;
- place the mushrooms with their caps facing up (2 kg in total) mixed with layers of spices;
- When the container is completely filled, cover it with gauze and a lid with a weight.
In this state, oxygen will minimally flow under the lid. At temperatures up to +20 °C, mushrooms will be perfectly salted. Change the gauze 2 times a week. Maintain this salting regime for about 3 weeks. Then place the mushrooms in sterile jars. It is not advisable to tightly close the salted product.
You can pickle saffron milk caps even easier. It is no coincidence that in the old days they went mushroom picking with a barrel. The saffron milk caps were sprinkled with salt, pressed down, and their beneficial qualities were preserved until eaten for several weeks. And today you can eat saffron milk caps, marinated or salted in any way, without risk to your health, within a few days after you start harvesting. Only mushrooms must be truly forest mushrooms, and not collected near highways and other non-ecological places.
Recipe for hot pickling of saffron milk caps
- 1 liter of water;
- salt - 1 tbsp. l. with a slide + for cooking mushrooms;
- black pepper - 5 peas;
- allspice - 6 peas;
- bay leaf - 2 leaves;
- dried cloves - 2 pcs.;
- cinnamon - 4 pieces;
- currant leaf - 2 pcs.
First you need to cut the mushrooms. Cut off the rough parts. Large specimens can be divided into parts. Rinse again under water. Then prepare the pan:
- Fill it with water and bring to a boil.
- Salt thoroughly.
- Immediately after this, place the saffron milk caps in the water. Boil them for a maximum of 15 minutes until the liquid turns yellowish.
- Remove the pan from the heat and drain the broth into the sink through a colander. Rinse the mushrooms with plenty of water and leave to cool.
- Prepare the jars: wash, sterilize, dry.
- Boil the brine. Fill a saucepan with water (1 liter) and bring to a boil. Add all the seasonings and spices, mix them well until the salt (1 heaped tablespoon) is dissolved. Reduce heat to low.
- Boil the mushrooms in this boiling liquid for 10-15 minutes. Turn off the heat.
- Place the mushrooms in sterile jars.
- Fill with brine and roll up.
Attention! Closed jars should be left upside down and wrapped for a couple of days. Then place them in a cool room. After opening the jar, there is no need to prepare the saffron milk caps in any additional way.
How to cook fried saffron milk caps for the winter
Mushroom lovers will appreciate fried saffron milk caps. The first way to prepare pickles for the winter is classic:
Attention! Before closing the lid, the fat or oil in the jar should be 1.5-2 cm above the top layer of mushrooms. If there is not enough filling, quickly prepare an additional portion.
Another recipe - in Bulgarian. It differs slightly from the classic one, but will significantly change the taste of fried mushrooms.
- Prepare the vinegar. Finely chop the greens to taste and chop the garlic clove into several pieces.
- Before sealing, add 1-2 tbsp to each jar. l. vinegar 9%. It must first be mixed with melted fat or butter.
- Mix the fried saffron milk caps with garlic and herbs during the laying process.
The mushrooms will be more tender if you boil them in two waters before sealing. With any of these recipes, all you need to do is open the jar and heat the contents in a frying pan. You will get fried mushrooms “like in summer”. You can add this to boiled potatoes or rice.
Recipes for making pickled saffron milk caps for the winter
For the first method, for 1 kg of saffron milk caps you will need the following list of spices:
- black pepper - 7 pcs.;
- cloves - 1 pc.;
- allspice - 5 pcs.;
- salt - 1 tsp;
- half a glass of table vinegar 9%;
- drinking water.
Marinated mushrooms
Pickled saffron milk caps are prepared as follows:
- Start with the marinade. Mix half a glass of water with the indicated proportions of spices, salt and vinegar.
- Boil and cool.
- Place clean and prepared mushrooms in a saucepan.
- Pour boiling water over it. Add some salt.
- Turn on the heat and simmer the mushrooms under the lid for 3-4 minutes.
- Strain immediately.
- Place the mushrooms in jars and pour cold marinade over them.
- The cans are sealed in the usual way.
Another marinating option is longer and more thorough. The ingredients in this recipe are the same, only 1 medium onion, a bunch of dill and 2 tbsp are added. l. vegetable oil. But there is no vinegar in the marinade. Step by step plugging process:
- Pour the prepared mushrooms generously with cold water and boil for 4 minutes. Turn off the heat and drain the liquid from the pan.
- Add water again. Its level is a finger higher than mushrooms. Now you can add chopped onions and spices to the pan.
- After boiling, keep the saffron milk caps for several minutes over medium heat, stirring and skimming off the foam.
- Add chopped dill and reduce heat. Leave to simmer covered for about 25 minutes.
- To seal, it is better to prepare and sterilize 0.5 liter jars. Pour oil and vinegar into the bottom of each.
- Place the mushrooms in jars. Their layer should not reach 1 cm to the edge.
Close the lids, turn the jars over and leave them under insulating material. After a day they can be moved to a cool and dark place. Pickled saffron milk caps are versatile in cooking and go well with many dishes and alcohol.
How to pickle saffron mushrooms at home
Ryzhiki are the most popular and easily digestible mushrooms among all the others. Thanks to these properties, they are popular among many other similar products. They are easy to digest, so they can be used in any form: boiled, fried, pickled, pickled and even raw. In addition, they have a lot of useful substances, which are building and nutritional materials for the body. In many countries around the world, saffron milk caps are a delicacy, but in our country they are a very affordable product. Therefore, pickled saffron milk caps with onions are a traditional dish on the table in the winter season. But in order for the product to be especially tasty, you need to carry out the marinating procedure correctly. There are many recipes for how to deliciously marinate saffron milk caps for the winter, which differ from each other in composition, but not in taste.
How to cook saffron milk caps for the winter - preparation: 
For any pickling recipe, saffron milk caps that were collected in the forest no later than a day ago are ideal.
In general, the faster the procedure is carried out, the more characteristic the marinade and mushrooms will taste, highlighting the forest aromas. But before you start preparing the marinade and the mushrooms themselves, you should prepare the mushrooms themselves.
The legs, as well as the caps, should be cleaned of sand and residual particles of foliage and pine needles. This can be done with a brush.
Sometimes the top film that covers the camelina is removed. After this, they are thoroughly washed and drained in a colander until completely dry.
Before turning any recipe into reality, you should check that all the necessary components are available. If something is missing, it will significantly deteriorate the taste of the finished product.
It is imperative to adhere to the time frames allocated for each process. Otherwise, the preservation may swell or contain pathogenic microbes. Ryzhiki, also known as “royal mushrooms,” are one of the most delicious mushroom varieties that have conquered the stomachs of many lovers of such delicacies.
Pickled saffron milk caps are a wonderful appetizer for a holiday table, a tasty addition to a side dish, and many people prefer to eat them as an independent dish, having previously been fried with onions in butter and seasoned with chopped herbs.
Every housewife has several recipes for pickling mushrooms, passed down from generation to generation, from mother to daughter. And for those who do not have such recipes, we suggest choosing one of the options below.
After reading the recipes on our site, you can also prepare other delicious preparations, such as pickled ginger and canned beans for the winter.
Marinating saffron milk caps for the winter
This recipe for pickling saffron milk caps is the most common, since the cooking method is very simple and requires special skills. Ryzhiki, marinated in a standard marinade, will be an ideal component for any dish: salad, stew, soup.
Compound:
Water; 5 tablespoons of vegetable oil;
1 kg. peeled and washed saffron milk caps;
Dried or fresh herbs;
4-5 tablespoons of salt;
1 dessert spoon of vinegar;
Small head of garlic;
Several bay leaves;
10 peas of allspice or black pepper.
As for spices, their quantity can be adjusted depending on taste preferences. If the family likes more savory dishes, then the amount of pepper, bay leaf and pepper can be increased significantly. As for vinegar, it is better to maintain its proportions. Unless you use a dessert spoon, but a teaspoon.
How to cook saffron milk caps for the winter:
Washed saffron milk caps should be distributed in layers in a saucepan and filled with water. The liquid should completely cover the mushrooms.
The saffron milk caps should simmer for 30-40 minutes. Then they should be turned off and the water drained immediately. You should not infuse the product in boiled water, as this can affect the color of the brine, the smell of the plants and the harmful composition of the preservation.
The finished mushrooms need to be poured into a colander, where they should drain completely.
Only after this can you continue to work.
When the mushrooms are completely ready, it’s time to start preparing the brine.
Pour a little purified water into the container, into which garlic, herbs, pepper are also placed and vegetable oil is poured. This marinade should be simmered over low heat.
The process lasts several minutes - better than 10.
While the marinade has not cooled, put the mushrooms in a jar and pour the spicy broth on top. The container is tightly closed with a nylon lid.
A preservation method is often used - the jar is hermetically sealed with a metal lid.
It is better to store pickled saffron milk caps in a cool, but not too cold place.
It’s good if it’s a cellar that doesn’t get direct sunlight. For small quantities, preservation can be stored in the refrigerator.
For thrifty housewives, we have also prepared recipes for pickled apples that will not only decorate your dinner table, but will also be a wonderful and tasty addition to your dinner.
How to pickle saffron mushrooms 
A distinctive feature of this recipe is that the mushrooms are soft and juicy, and the marinade has piquant notes of spices. In addition, the calculation of ingredients depends on their ratio to unpeeled mushrooms.
Components:
1 kilogram of mushrooms;
2 tablespoons salt;
125 grams of water;
1 dessert spoon of acetic acid;
5 bay leaves;
Black peppercorns;
Several dill umbrellas;
A small head of garlic.
Hot pickled saffron milk caps for the winter:
Clean the mushrooms from sand and leaves, rinse the existing mass well.
Place the mushrooms and all other ingredients in a container where everything will be cooked, and add water.
All components should boil for half an hour. In this case, the contents of the pan cannot be stirred with a spoon, so the broth is tightly closed with a lid and shaken several times during the procedure.
When the product has cooled slightly, it is placed in jars, the containers are filled to a third with mushrooms and brine, where the plants were boiled.
When the boiled mixture is completely distributed among the containers, you can add the remaining marinade into them.
Lids can be used both metal and nylon.
This recipe guarantees long-term storage of the pickled product. The main thing is that the storage place is dark and slightly cool.
These saffron milk caps can be used to make soups and gravy. They can also be eaten as an independent product.
For lovers of winter preparations, our collection of recipes also includes a recipe for pickling corn, which can serve as a separate dish or be used for making salads.
Preparing saffron milk caps for the winter 
This recipe guarantees that each mushroom will retain its shape, but at the same time they will be soft and pleasant to the taste. To do this, mushrooms are boiled directly in the marinade, which contains many spices.
Main components:
A kilogram of mushrooms;
1 liter of water;
2 tablespoons salt;
3 tablespoons sugar;
10 tablespoons of apple cider vinegar 9%;
2 grams of citric acid; 3-4 cloves;
A few peas of allspice;
Greens (optional).
Preparing saffron milk caps for the winter:
All components that are included in the recipe ingredients except saffron milk caps are placed in a saucepan and brought to a boil over low heat.
When the marinade boils, mushrooms are poured into it, which must be boiled in brine for at least half an hour. While the product is being prepared, you need to sterilize the jars and lids.
The mushrooms are placed in jars without any marinade. It is poured from above when the plants are placed in containers.
Before sealing, pour 1 tablespoon of vegetable oil into each jar.
When all the preliminary work is completed, the sealing can be done.
When the contents of the glass container have cooled, it can be stored in a cool place.
Canned food can be stored for one year.
If the period is extended, the food will lose its corresponding taste and smell. Often, expired ingredients lead to the appearance of pathogenic bacteria under the lid.
Marinated mushrooms recipe saffron milk caps 
This recipe is suitable for those who love salads with mushrooms. Saffron milk caps marinated according to this recipe turn out firm and whole.
Main components:
3 kilograms of saffron milk caps;
100 grams of salt;
1/2 teaspoon 70% vinegar;
10 black peppercorns;
6-8 glasses of purified water.
How to prepare pickled saffron milk caps:
First clean the mushrooms from dirt and rinse them several times in water, then let them drain.
Place the saffron milk caps in a saucepan and fill them with water so that it lightly covers the caps. Bring the contents to a boil, which should last about 2 minutes.
After this, the mushrooms are filtered and left in a colander again. 8 glasses of water are poured into an enamel container, salt and pepper are poured into it.
The contents are brought to a boil. After 2 minutes of boiling, mushrooms are added to the substance and boiled for another 10 minutes in the marinade.
After the set time has passed, the container is removed from the heat and cooled slightly.
Add vinegar to the marinade and let the contents brew for just a few minutes.
Mushrooms are placed in sterilized jars, which are filled with brine to the very top.
This method of marinating takes much less time compared to others, so it is often used by housewives. In this case, the mushrooms are completely saturated with the marinade, which makes them juicier.
Ryzhiki are delicious mushrooms that retain their shape and attractive appearance even after pickling. That is why many housewives prefer to preserve saffron milk caps for the winter. There are several ways to pickle these mushrooms: hot and cold.
Ryzhiki - delicious mushrooms
Ryzhiki were canned back in Tsarist times. Russia was famous for its salted forest gifts, which were served on the royal table.
Interestingly, saffron milk caps pickled in Russia were even exported to Europe
The cold method of pickling mushrooms implies the absence of heat treatment. This cooking method is divided into two types: wet and dry.
Wet recipe
This salting method is optimal for processing large quantities of mushrooms.
In order to prepare saffron milk caps for the winter using a cold wet method, you will need the following ingredients:
- 1 kg of saffron milk caps;
- 50 grams of salt;
- 3 garlic cloves;
- 3 dill umbrellas;
- 15 peppercorns;
- 3 clove buds;
- horseradish leaf
The cold method of pickling mushrooms implies the absence of heat treatment To do this, you need to adhere to the following technology:
- First of all, the mushrooms are sorted, washed, and cleaned. Then they are laid out on a dry towel so that all the liquid drains from them.
- Place a horseradish leaf, dill, 1 clove of garlic, 1 clove bud and 5 peppercorns at the bottom of the pickling pan.
- Then half of the mushrooms are laid out on the resulting substrate so that after every 2 layers they are sprinkled with salt. On top of them is placed another 1 clove of garlic and 1 bud of cloves, a dill umbrella and 5 peppercorns.
- The rest of the mushroom mass is placed on top of the spices, which is also sprinkled with salt every 2 layers. The top layer of mushrooms is decorated with the remaining garlic, cloves, dill and pepper.
- The top is covered with gauze folded in 3 layers, and oppression is placed on it. In this position, salting should take place for 2 weeks. Every 2-3 days it is necessary to replace the gauze with fresh one.
- After 14 days, the mushrooms are transferred to jars, filled with brine and placed in a cool place. Next, you need to salt the saffron milk caps for another 2 weeks.
Parsley for the winter: 8 storage options
Cold dry pickling
This method of preparing mushrooms means that no water is used to clean them. Basically, the principle of salting is similar to wet, but there are several differences:
- when placing the product in the pan, it should be placed with the cap facing up;
- Sprinkle salt on each layer;
- Pickling in a saucepan lasts 3 weeks; if at this time the mushroom picker has a new crop, it can be added to the already salted mass.
Interestingly, due to cold salting, ready-salted mushrooms change their color to green-brown.
Hot salting method
The hot method of pickling saffron milk caps involves heat treatment. In this case, the mushrooms will retain their rich red color. To pickle saffron milk caps using the hot method, you need to:
- 5 kg of saffron milk caps;
- 250 grams of salt;
- 4 garlic cloves;
- 8 clove buds;
- 15 peppercorns;
- dill umbrellas;
- horseradish leaves;
- a little hot pepper.
The hot method of pickling saffron milk caps involves treating them with heat. Step by step recipe:
- The mushrooms are sorted, washed and cleaned. They are poured into a bucket and filled with water, left in this state for 1 hour in order to remove possible worms from them.
- Mushrooms are placed in a basin. 5 liters of water are boiled in a saucepan, and then the resulting boiling water is poured into a container with saffron milk caps. At this time they begin to make cracking sounds.
- Next, the forest products should be carefully mixed using a slotted spoon for 1-2 minutes. At this time, the crackling will gradually stop, which will indicate the readiness of the mushrooms.
- Then the saffron milk caps should be boiled. To do this, the product is transferred to boiling water and cooked for 5 minutes. During cooking, foam will form, which must be skimmed off.
- Everything is thrown into a colander, and the water is drained into the sink. After the excess broth has drained from the mushrooms thrown into a colander, they can be placed back into the basin. Next, salt, 5 peppercorns, 2 clove buds, and a small piece of chili are poured into the same container.
- Everything is carefully kneaded with your hands so as not to crush the mushrooms.
- A horseradish leaf and a dill umbrella are placed at the bottom of a sterilized jar, and then they are covered with mushrooms. When placing the saffron milk caps in the jar, they should be pressed lightly to ensure a better pickling process. Place a clove of garlic in the middle. A horseradish leaf and dill are placed on top. So the mushrooms are laid out in all the jars.
- Then the top is covered with gauze, everything is filled with brine, and the jars are closed. When closing the jar, you must ensure that the mushrooms are tightly placed in the container, otherwise further mold may form.
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Mushrooms are salted at a temperature of 0 to 7 degrees in a dark place for 1.5-2 months.
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Delicious recipe with citric acid
To make pickled mushrooms better stored, you can add a small amount of citric acid to them.. So, to prepare mushrooms that have a long shelf life for the winter you will need:
- 1 kg of saffron milk caps;
- 3 grams of citric acid;
- 12 peppercorns;
- 3 bay leaves;
- several currant and cherry leaves;
- salt.
To make pickled mushrooms better stored, you can add a small amount of citric acid to them. Preparation:
- First, the saffron milk caps are peeled and washed, and then salted in a basin or bucket using hot salting technology.
- Then the mushrooms are transferred to a separate bowl, and the brine is poured into a saucepan and brought to a boil. At this time, currant and cherry leaves, 3 peppercorns are placed in it, and citric acid is added.
- Place 1 bay leaf and 3 peppercorns into prepared jars. Then the mushrooms are placed in jars. The container is completely filled with brine. If during the salting process it turns out that there is not enough brine, you can add boiling water to the jar.
- The containers are covered with lids and placed for sterilization. It takes 40 minutes to sterilize half-liter jars of saffron milk caps, and 50 minutes for liter jars.
- After sterilization, the saffron milk caps in jars are rolled up, turned upside down, wrapped in a towel and left at room temperature until completely cooled.
How long to cook saffron milk caps before salting
Interestingly, some saffron milk caps can be consumed raw. However, it can be quite difficult to meet or find such a mushroom, because the size of its cap should not exceed the diameter of a five-kopeck coin.
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