Salted saffron milk caps

Red salty treat

How to properly salt crispy and juicy saffron milk caps
Crispy saffron milk mushrooms not only have an excellent taste, but are also beneficial for humans, as they contain the natural antibiotic lactriovioline, which inhibits the growth of harmful bacteria. Traditionally, one of the most popular ways to prepare saffron milk caps for the winter is to pickle them. This article describes several simple ways to properly salt saffron milk caps at home so that it turns out tasty and inexpensive.

Such useful saffron milk caps

Lactarius, or simply saffron milk cap - the mushroom received this name for its bright red and even reddish hue, which is formed due to the rich content of beta-carotene. Once in the human body, this valuable substance is converted into retinol (or vitamin A), which is a powerful antioxidant, as well as an indispensable component for improving vision and skin condition. In addition, saffron milk caps contain vitamins B and C, which contribute to the normal functioning of immune and metabolic processes in the body.

Mushrooms also contain a very valuable natural antibiotic called lactariovilin, which can suppress many bacteria. The effective effect of this substance is especially pronounced in the treatment of pulmonary infections, including such a dangerous disease as tuberculosis. The antibacterial and antiseptic properties of camelina can also be used for external use by applying a clean piece of the mushroom to the site of a cut or insect bite.

The general composition of saffron milk caps includes:

water - 90%;
proteins - 4%;
fiber - 2%;
carbohydrate component - about 1.5%;
mineral components - up to 1.5%;
fats - up to 1%.

For people who do not eat meat, saffron milk caps will be an almost irreplaceable product, since the amino acid content of the proteins of this mushroom can be compared with proteins of animal origin. This is why saffron milk caps and many other types of mushrooms are often called “plant meat.”

If we talk about the nutritional value of camelina, these mushrooms in their raw form contain a minimum of calories and can serve as an excellent dietary product. In the cooked state, the calorie content of camelina increases significantly. Thus, 100 g of salted mushrooms exceeds beef by 80 kcal, chicken by 75, salted herring by 55, chicken eggs by 44, and milk by 17 calories. Despite the rather high calorie content in the finished state, saffron milk caps are very easily digestible and have a rich vitamin component, which makes them a valuable and healthy product.

How to properly pickle mushrooms for the winter: recipes

Preliminary preparation

How to properly salt crispy and juicy saffron milk caps
Freshly picked saffron milk caps need to be prepared for the further salting process.

Fruiting bodies must be carefully sorted and cleaned of dirt and forest debris. Throw away any rotten specimens that have fallen into the basket and are too damaged by insects. If the damage to the fruiting bodies is not too extensive, you can carefully cut them out with a knife.
Mushrooms should be thoroughly washed under running water and then wiped with a clean sponge.
Next, they need to be cut into pieces of equal size. Then they will salt evenly. Small specimens do not need to be cut if they are the same size as the rest of the pieces.

Safety regulations

How to properly salt crispy and juicy saffron milk caps
Whenever it comes to home canning, the question of the safety of the finished product should always come first. In order for homemade pickles to be stored successfully and for a long time, it is necessary to carry out the sterilization procedure for glass containers for them as carefully as possible. There are several ways to sterilize jars for home canning:

In the microwave - jars and lids should be washed with soda and mustard, and then wiped dry. The lids need to be boiled in a saucepan with water for 7 minutes, and one and a half centimeters of water should be poured into the jars and rotated for 5 minutes in the microwave at a power of 800 watts. They will be disinfected with hot steam from boiling water.
In water - wash the jars and lids thoroughly with laundry soap, and then boil in a large saucepan for 7 minutes. Dry the sterilized jars by placing them upside down on a clean towel.
Steamed – jars and lids should be thoroughly washed. Then boil water in a large container, place the lids directly into the water, and place the jars over the pan on a sieve or colander with their necks down. Next boil for 25 minutes. The jars will be well sterilized when large drops of water appear inside them. The finished jars should be placed to dry on a clean towel with their necks down.
In the oven - the lids and jars must be thoroughly washed and kept in the oven for 20 minutes at a temperature of 150 degrees. This method is not suitable for lids - screws with rubber bands - they will have to be boiled separately.

Conservation rules:

The finished product must be placed in jars hot, immediately after preparation.
You should not allow voids to form inside the jar, trying to “stuff” the product there as tightly as possible.
After adding the product, put the lids on the jars, but do not screw them on yet.
Next, the jars need to be disinfected in the oven for 15 minutes, at a temperature of 120 degrees, or boiled in a saucepan with water, with a small amount of water, for 10 minutes. Then screw the lids tightly.
While the jars are cooling, turn them over onto the lids, wrapping them in warm material.
Store cooled jars in the refrigerator, cellar, or other dark and cool place, with a temperature range from 0 to +10 degrees.

When salting

You need to use the most common table salt. Iodized and sea salt are good on their own, but in pickles they can cause fermentation.
When salting, you need to use enamel dishes - pots and buckets. Or wooden, if you have one.
A salted product usually needs to be pressed down on top with a flat object that has a slightly smaller diameter than the container with the product. Large flat plates work very well for this. You also need to place a weight on top, the role of which is perfectly performed by a three-liter jar of water.

Salted saffron milk caps: dry method

This pickling recipe is characterized by the complete absence of water in the entire cooking process. Before pickling, the mushrooms are not even washed, but simply thoroughly cleaned of debris and soil residues. Particular attention is paid to the leg. They scrape it, use a sharp knife to refresh the cut and remove the damaged edges.

Cleaned mushrooms are placed in a pickling bowl with their caps facing up. A ball of mushrooms is generously sprinkled with table salt, then a second ball is formed, etc. We make layers almost to the top, and when there is 10 cm left to the lid, we place a wooden circle on top and press it with pressure.

During the pickling process, the saffron milk caps will release juice and decrease in volume. When this happens, you can add fresh mushrooms on top and salt them, pressing down with pressure.

You can treat yourself to such pickles after 2-3 weeks, but you need to store it in the cellar without removing the oppression.

The above pickling methods are intended only for saffron milk caps; they are not suitable for other types of mushrooms. Before salting, many varieties of forest mushrooms must first be soaked in several waters, boiled and only then salted.

Bon appetit everyone!

Saffron milk caps are mushrooms that grow in abundance in our forests from July to September. They have a characteristic color of yellow-pink or orange-red tones. Camelinas have long been considered a valuable food product, rich in protein and minerals. They are easily absorbed by the human body and are used by vegetarians as the main source of protein food. They are prepared in different ways. One of the most common is their salting. Let's take a closer look at several popular options for salting a forest delicacy.

Salting saffron milk caps using the hot method takes the longest time. It is based on heat treatment of the product. Its main advantage is that for pickling you can take any mushrooms you like, even not fresh ones. Another plus is that you don’t need to select mushrooms by size. Absolutely all available samples will be used.

You will need:

Saffron milk caps – 5kg;
Table salt – 250 g;
10 dried clove buds;
Black currant – 50 g leaves;
Garlic – 2 cloves;
Black pepper – 10 peas;
Bay leaf – 10 pcs.

How to salt saffron milk caps:

We sort through the mushrooms and get rid of wormy specimens. We clean and cut especially large samples into several parts. Place a pan of water on the stove and heat the water.
Place mushrooms into boiling water. You need to make sure that the water completely covers the mushrooms. You need to let the saffron milk caps simmer for a couple of minutes at maximum heat. Cook for another three minutes, simultaneously skimming off the resulting foam with a slotted spoon.
Drain the boiled mushrooms through a colander and cool to normal temperature.
Fill the prepared pickling containers with saffron milk caps. It is better to place them with their caps facing up for more uniform salting. Carefully salt all layers one by one, sprinkle with prepared seasonings: bay leaf, currant leaf and other spices.
After filling the container, you need to put pressure on it. A large plate with a three-liter jar of water placed on it is quite suitable. Cover the pickling container with several layers of gauze or napkins and place pressure on top. An ordinary plate with the correct diameter is quite suitable for oppression.
The finished container should be stored for six weeks in a room with a temperature of 0 to +7 degrees. A cellar or basement is quite suitable, or in extreme cases, the bottom shelf of the refrigerator.
We periodically monitor the process and monitor the color of the brine. It should have a brown color throughout the entire cooking period. The appearance of a black color in the brine will indicate spoilage of the product.
After a month and a half, it is quite possible to start tasting the delicacy.

Hot way

How to properly salt crispy and juicy saffron milk caps
You will need:

Saffron milk caps – 5 kg.
Salt – 250 gr.
Garlic – 5 cloves, medium size.
Bay leaf – 10 pcs.
Dry cloves – 10 pcs.
Black peppercorns – 10 pcs.

Cooking:

Place the mushrooms in a saucepan with salted water, at the rate of 1 tbsp. a spoonful of salt and 1.5 l. water per kilogram of saffron milk caps. The layer of water should completely cover the fruiting bodies.
Boil the mushrooms for 10 minutes and dry in a colander.
Several bay leaves are placed at the bottom of a pickling container, and a layer of mushrooms is placed on them, with the stems facing up. Place a layer of bay leaf, pepper, cloves and garlic on it. Sprinkle with a little salt.
Thus, alternate layers of mushrooms and seasonings with salt, laying them out to the top of the container.
On the top layer of seasonings you need to place gauze, folded several times, and place a lid on it - a plate and place a weight.
Next, the pickling container needs to be placed in a dark, cold place for 6 weeks; a cellar or the bottom shelf of the refrigerator will do. It is necessary to periodically ensure that the mushrooms are completely covered with brine, change the gauze and, sometimes, rinse the plate and load, then wipe them dry with a clean towel to avoid molding of the mushrooms.
At the end of the salting period, the saffron milk caps should be placed in glass jars and covered with lids, observing the rules for preservation and sterilization of containers set out above.
Next, the product is sent to its permanent storage location. You can eat mushrooms one and a half months after pickling.

Cold salting of saffron milk caps in jars

Cold salting of saffron milk caps can be done directly in glass jars. Thus, you can make your task easier during preparation, and also increase the shelf life of the product to 1 year.

Peeled saffron milk caps - 4 kg;
Salt - 130 g;
Cloves - 5 pcs.;
Garlic - 3 cloves;
Fresh dill - 1 small bunch.

The presented step-by-step description will show how to prepare saffron milk caps using ordinary jars instead of large containers.

Rinse the peeled mushrooms in water and let them drain of excess liquid, leaving for 20-30 minutes.

Combine all ingredients in one large container, including chopped dill and garlic.

Mix the mixture with your hands and leave it under pressure for several hours.

Then distribute the workpiece into sterilized jars and fill with the resulting brine.

The mushrooms must be completely immersed in the brine, so if there is not enough brine, add the missing amount with cold boiled water.

Close with nylon lids and store the workpiece in the basement or refrigerator.

The recipe for pickling saffron milk caps prepared cold in a saucepan cannot leave anyone indifferent. And with a glass of forty-degree wine, such a snack is the first to leave the table.

Cold way

How to properly salt crispy and juicy saffron milk caps
You will need:

Mushrooms – 3 kg.
Salt – 150 gr.
Garlic – 3 cloves, medium size.
Bay leaf – 15 pcs.
Black peppercorns – 25 pcs.

Cooking:

Rinse the prepared mushrooms with running water and dry on a towel.
You need to place spices and herbs at the bottom of the pickling container.
Mushrooms are laid on top in an even layer, plates up, and covered with salt.
Rolled gauze is placed on the top layer, a lid is installed - a plate, and a weight. Place the container in a cool, dark place for 6 hours. During this time, the mushrooms will be salted, settle and release juice.
Then a second layer of mushrooms is laid out, covered with the remaining salt, and again placed under the plate and weight.
Next, the container is again placed in a cold, shaded place for 2 weeks, periodically checking the condition of the workpiece. After this, the product is ready for use.

Recipe for cold pickling of saffron milk caps with oak leaves in a saucepan

Saffron milk caps - 5 kg;
Salt - 200 g;
Oak leaves;
Mustard seed - 1 tbsp. l.;
Black pepper - 40-50 peas.

To pickle saffron milk caps for the winter in a cold way, use the recipe with a step-by-step description.

Take an enamel pan and rinse the inner walls with a solution of water, soda and salt. The lid that will cover the workpiece also needs to be thoroughly washed in this solution.
Dry the pan and lid, and then you can begin the salting process.
Clean and rinse the mushrooms thoroughly so that small grains of sand do not crunch on your teeth when eating the prepared snack.
After the excess liquid has drained, place them caps down, making layers of 5-6 cm.
Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
Cover with clean oak leaves and place cheesecloth on top.
Cover with a lid, put a pressure on top and take it to the basement for further salting.

You can store the snack in a pan for up to 7 months.

Cold salting of caps

How to properly salt crispy and juicy saffron milk caps
This recipe uses only mushroom caps.

Required:

Mushrooms – 1 kg.
Salt – 40 gr.

Cooking:

For pre-prepared fruiting bodies, the caps are separated from the stems. The legs won't go to waste - you can easily freeze them for future use and then make soup from them, or use them straight away in a stir-fry.
The caps are laid out in a pickling container, and each layer is sprinkled with salt.
Rolled gauze is placed on the last layer of salt, and a plate is placed on it - a lid and a weight.
The container is placed in a cold and dark place for a week, after which the mushrooms are ready to eat.

If you want to save part of the workpiece, you can put them in jars, filling them with the brine in which they were salted. This must be done while also observing the rules for preservation and sterilization of glass containers.

Express methods

How to properly salt crispy and juicy saffron milk caps
These methods are used when it is necessary for salted saffron milk caps to appear on the table within a few hours.

First method

Required:

Mushrooms – 1 kg.
Salt – 20 gr.
Onions – 5 pcs.
Olive oil – 100 ml.
Dry red wine – 90 ml.
Sugar – 15 gr.
Mustard – 20 gr.
Spices - to taste.

Cooking:

Pre-prepared mushrooms need to be dipped in boiling salted water.
Then the saffron milk caps should be doused with cold water and cut into slices.
Place onion, cut into rings, at the bottom of the saucepan, pour wine over it and add salt, spices, mustard and butter. Decide how much spices to add according to your taste; you can make a more or less spicy and piquant dish.
The mixture is stirred and brought to a boil, and then mushroom slices are placed there and cooked for 5 minutes.
Then the saffron milk caps are left to marinate in this mixture for 2 hours, after which they are ready to eat.

After two hours, the mushrooms are ready to eat!

Second method

How to properly salt crispy and juicy saffron milk caps
You will need:

Saffron milk caps – 1 kg.
Salt – 200 gr.
Spices and herbs - to taste.

Cooking:

Place the prepared and peeled mushrooms in a saucepan, add spices and herbs to them and sprinkle everything with plenty of salt.
Next, everything is thoroughly mixed and once again sprinkled generously with salt.
Cover the preparation with a lid and leave to infuse in a cool, dark place for 2 hours.
After two hours, the saffron milk caps are ready to eat. You can rinse them briefly in water to remove excess salt.

Salted saffron milk caps will easily decorate your everyday or holiday meal, delighting you with their signature pleasant crunch. And the availability of these mushrooms in our forests, and the simplicity of the salting technology, will allow you to enjoy this salty delicacy almost without any restrictions.

Boiled saffron milk caps for the winter

Large mushrooms are sorted by size, cut into equal pieces, removing wormy places and rotten parts. In this case, the saffron milk caps must first be thoroughly washed and cleared of forest debris and mucus.

Pour filtered water into a clean enamel container and bring it to a boil.
Prepared saffron milk caps are placed in boiling water, brought to a boil again, and the heat is reduced to low. Cook the mushrooms for 10 minutes.
During the cooking process, a lot of foam is formed, which should be removed using a slotted spoon.
After the product has settled to the bottom, it can be filtered through a colander and left to cool.
Completely cooled saffron milk caps are transferred to a plastic container for subsequent freezing and long-term storage.

Such forest gifts are also stored well in cellophane bags for freezing. It is recommended to sign all packages, indicating the dates of procurement.

Frozen mushrooms, which are first lightly fried in a small amount of vegetable oil, are also considered tasty. Once defrosted, they can be used to prepare various dishes and add to baked goods.