Canned saffron milk caps for the winter. Step-by-step recipes for pickled saffron milk caps: cooking is tasty and simple. Fried saffron milk caps for the winter: recipe with photos

How many days can you eat pickled saffron milk caps?

How much does Pickled saffron milk caps cost (average price for 1 jar)?
Often, novice amateur mushroom pickers confuse the saffron milk mushroom with the favorite inhabitants of our latitudes, chanterelles. However, although there are certain similarities between the two types of mushrooms, for example in color, saffron milk caps have nothing to do with chanterelles and vice versa. What’s even more interesting is that under the name saffron milk cap there is not just one type of mushroom, but a whole group that, according to scientific classification, belongs to the genus Milky.

The mushroom camelina received its original Russian name not only due to its bright color and noticeable from afar. According to some versions, the mushroom camelina got its name from the German word reizker or the Hungarian word rizike. All types of saffron mushrooms differ from other representatives of the mushroom kingdom in their yellow-pink and orange-red coloring of the fruiting body.

In addition, the camelina mushroom is distinguished by the red color of the milky juice contained in the mushroom fruiting body. In many countries around the world, camelina mushrooms are valued for their taste and consumer qualities. In addition, saffron milk mushrooms are considered real delicacies. Researchers continue to discover new mushroom species of camelina, such as Lactarius indigo or blue camelina.

This mushroom is distinguished by a noticeable blue color of both its fruiting body and milky juice, which is not typical for the entire species as a whole. This variety of saffron milk caps grows in Asia, as well as on the American continent. The camelina mushroom has found wide use in cooking. Like the vast majority of other mushrooms, saffron milk caps are boiled, fried, dried, frozen and canned. In addition, saffron milk mushrooms can be eaten fresh.

Ryzhiki are perfect for preparing mushroom soup, salad, appetizers, as well as sauces for domestic animal and poultry dishes. Pickled saffron milk caps are considered a special delicacy. Pickled saffron milk caps can be purchased ready-made in domestic grocery stores. However, a mass-market product can never compare with home-made pickled saffron milk caps.

Pickled saffron milk caps: how to prepare crispy mushrooms for the winter using a simple recipe

Greetings to all readers of the magazine! Today we’ll look at how to prepare pickled saffron milk caps for the winter in jars at home. The peculiarity of such mushrooms is that they are very beautiful, crispy, and most importantly, tasty, and they will always help us out if uninvited guests suddenly arrive.

So, let’s look at preparing saffron milk caps step by step: collected, peeled, washed, boiled and pickled.

I advise you to start cooking mushrooms immediately upon arrival from the forest, because they do not last long, they begin to darken and there are more worms. Of course, you are very tired, but you will have to be patient in order to fully enjoy the excellent taste of a delicious dish - pickled saffron milk caps. Although cleaning and cooking them is not at all difficult. Wash small, strong and elastic mushrooms in running water, soak for 30 minutes and start cooking.

How to marinate:

hot with sterilization - mushrooms are boiled in a marinade and sterilized in jars for 15-20 minutes, then rolled up for the winter (stored in the pantry);
hot without sterilization - boiled mushrooms are poured with hot marinade or immediately boiled in the marinade and covered for the winter (stored in a cool place);
cold - boiled mushrooms are poured with cooled oil marinade and stored in the refrigerator (cannot be stored for long);
original - vegetables, herbs, roots, gourmet spices, and various oils are added to mushrooms.

Today we prepare charming saffron milk caps using the hot method without sterilization. The method is simple and clear, so it can be called classic.

Primary processing of saffron milk caps in the forest and at home

To quickly clean mushrooms at home, the best option would be the primary processing of saffron milk caps in the forest during collection. To do this you need:

Use a knife to cut off contaminated and damaged areas from the mushrooms, which will save time in the future.
Remove remnants of grass, leaves and pine needles from the surface of the cap, cut off the tips of the legs.

Pre-treatment of saffron milk caps includes several options. It all depends on what dishes will be prepared from them. Therefore, before mushrooms appear as a snack on the table, they must undergo not only cleaning from contaminants, but also heat treatment.

Subsequent treatment is carried out at home. A step-by-step description will show you how to properly process saffron mushrooms after harvesting:

Mushrooms are sorted out, rotten and wormy ones, if any, are discarded. After cutting, when exposed to air, the mushrooms may slightly change color from red to greenish or bluish - this is a completely natural process, and there is absolutely no problem with this.
Young and whole fruiting bodies should be put in one direction, and cut, broken and large specimens should be put in the other.
If primary processing has not been carried out in the forest, then it is necessary to cut off the lower part of the stem and remove the top layer of plates if it is damaged.

How to properly process saffron milk mushrooms further?

Place the mushrooms in a large amount of cold water and mix thoroughly with your hands so that all the sand is removed from the plates. However, we note that if you plan to dry or freeze mushrooms, then washing the fruiting bodies is prohibited. This can greatly affect the further storage of the main product, and it can be completely spoiled.

Next, each cook determines independently which recipes for processing mushrooms he will use. Processing fruit bodies for long-term storage involves preservation processes such as pickling, salting, frying, freezing and mushroom caviar. Small and strong specimens are well suited for salting and pickling. Large, chopped or broken mushrooms are cut into pieces and sent for other processing.

Other recipes

For the winter in jars with pasteurization

Preparing pickled saffron milk caps is not particularly different from pickling other types of mushrooms. And, as always, if you want to be sure that the mushrooms will last all winter, you should pasteurize them for 15-20 minutes, depending on the size of the jars. Be sure to add more garlic and herbs to the jars. Take dill umbrellas, parsley sprigs, currant and cherry leaves. Oak leaves are also perfect; they will contribute to excellent crunchiness. It is good to add horseradish root to this option. I'm sure it will turn out delicious and will be stored for a long time.

When is poisoning possible?

When collecting saffron milk caps, their growth location is of great importance. Everyone knows that all mushrooms have the quality of a sponge; they absorb substances from the air and soil. Mushrooms collected in environmentally friendly places have a number of useful qualities.

Their contents include:

cellulose;
vitamins;
microelements;
natural antibiotic.

For those who want to lose weight, saffron milk caps are an excellent product for achieving the desired result. But, despite the beneficial effect they have on the body, these mushrooms can cause poisoning.

Avoid silent hunting near busy highways

Mushroom intoxication can develop in the following situations:

collecting mushrooms in places of increased harmfulness (near factories, factories, highways);
saffron milk caps have begun the process of rotting;
improper heat treatment of mushrooms when storing them for the winter (pathogenic bacteria develop in the jar);
pickling mushrooms in galvanized dishes;
collecting pale toadstools instead of edible mushrooms (only inexperienced mushroom pickers can make such a mistake).

Important. Poisoning by saffron milk caps is almost impossible, since they cannot be confused with any poisonous mushrooms due to their characteristic bright cap. But still, a mistake is made by inexperienced mushroom pickers, and instead of tasty mushrooms, some types of poisonous milkweeds and conditionally edible mushrooms end up in their basket.

Table No. 1. What mushrooms can edible saffron milk caps be confused with:

Name of mushrooms	Description
Amber milky.	This mushroom is very similar in appearance to saffron milk caps. A distinctive feature is the specific smell and juice. The amber milkweed has a distinct smell and color, reminiscent of chicory. When broken, it releases white juice.
Pink wave.	This mushroom belongs to a number of conditionally edible mushrooms, that is, pink mushroom can be consumed only after a long process of heat treatment.

But if we talk about poisoning by saffron milk caps, then to eliminate the risk, you should follow the rules for collecting mushrooms and processing techniques.

Benefits for the body

Ryzhiki are very famous and widespread mushrooms. They are valued not only for their original taste, but also for their powerful beneficial properties:

they owe their beautiful color to the high content of beta-carotene, which in the body is converted into retinol (vitamin A), the benefits of which are widely known;
they contain a natural antibiotic - lactarioviolin, which inhibits the growth of most harmful bacteria. Thanks to him, saffron milk caps are used in the treatment of many diseases and even tuberculosis;
they are rich in protein, in terms of the number of valuable amino acids they are even compared to meat, which is why pickled saffron milk caps are especially valued by vegans and vegetarians;
have a good effect on the condition of the skin, nails, and hair, because they contain mineral salts of potassium, sodium, magnesium, phosphorus, and calcium.

After heat treatment, the composition of amino acids in saffron milk caps will not change, which is why they are so useful when pickled and we try to prepare more of them for the winter.

Useful tips

The saffron milk caps are boiled in salted water, which is then drained. For every liter of water use 1 tbsp. l. rock salt. The mushrooms are dipped into boiling brine and cooked until they settle, that is, sink to the bottom. This usually happens within 15-20 minutes.
If desired, you can add 1-2 pieces of hot pepper to each jar of mushrooms.
Ryzhiki are usually pickled whole, it’s beautiful and their elasticity is better preserved this way. Experienced housewives pickle small mushrooms no larger than 5 cm in size; the rest are better cut and pickled.
You don’t have to add sugar to the marinade at all, but, in my opinion, it makes the mushrooms softer and more tender. If you want to maintain crunchiness, add less sugar.
From 1 kg of fresh saffron milk caps you get 1.5 liters of canned ones.
Ryzhiki need to be marinated separately from other mushrooms; this way they better retain their exquisite taste. Again, if there are few saffron milk caps, they will not spoil the mushroom mix.
If you have collected saffron milk caps in a certain place, then return there next year. Saffron milk caps usually grow in well-lit areas, in the same place every year.
When I first cook mushrooms, I always put a peeled whole onion in the pan. If suddenly, God forbid, it turns purple, it means that among the good mushrooms there is a poisonous one, such mushrooms cannot be eaten, they must be thrown away without regret!
People usually ask: how long should you cook saffron milk caps before marinating? I will say that if I cook them for the winter, then I cook them for 50 minutes or more, and if I cook them for every day, then it’s enough to boil them for 10-20 minutes.
It is not recommended to eat pickled and salted saffron milk caps for people suffering from pancreatitis and cholecystitis, as well as people with low acidity. Although if you know when to stop, there will be no harm, only benefit will remain.

Processing saffron milk caps for the winter: fried mushrooms in oil

Fried mushrooms can also be canned for a long shelf life. Processing saffron milk caps in oil is an excellent option for preparing them for the winter.

The peeled and washed fruiting bodies are cut into pieces and placed in a dry frying pan.
Fry until the liquid evaporates and pour in a large amount of oil so that the mushrooms literally float in it.
Fry over medium heat for 25-30 minutes with constant stirring.
Add a little salt, mix and, while hot, distribute into sterilized jars.
Cover with tight nylon lids, allow to cool and place in the refrigerator.

How to pickle saffron milk caps?

You can prepare pickled saffron milk caps for the winter according to the classic recipe, or using more original and non-standard solutions. Each process of creating a delicacy has both its own individuality and general rules.

Saffron milk caps must be processed within the first 24 hours after collection.
The mushroom mass is sorted, getting rid of wormy or spoiled specimens.
Wash the mushrooms thoroughly, washing off particles of earth, sand, grass or leaves.
Raw or boiled mushrooms are kept in a boiling marinade and placed in sterile jars.

Instant marinated saffron milk caps

The priority method for any preparation is always the version with minimal labor costs and a decent final result. One of these is pickled saffron milk caps “Pyatiminutka”. The minimum heat treatment time will allow you to preserve the maximum valuable properties and obtain a crispy structure of the mushrooms.

saffron milk caps – 2 kg;
water – 2 glasses;
sugar – 8 teaspoons;
salt – 4 teaspoons;
garlic – 6 cloves;
vinegar 6% – 200 ml;
laurel – 5-7 pcs.;
pepper.

Boil water with salt, sugar, adding garlic, bay and pepper.
Mix vinegar into the marinade and add saffron milk caps.
After boiling again, boil the contents of the pan for 5 minutes.
Place the mushrooms with the marinade in jars, cover with lids and put the pickled saffron milk caps in the cold for storage.

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

Hot pickled saffron milk caps for the winter are no less tasty. With this preparation, the product can be stored until the next season, delighting household members and guests with its excellent characteristics. The composition of the spicy mix can be supplemented with garlic, cinnamon and other aromatic ingredients.

saffron milk caps – 2 kg;
water – 1.5 cups;
granulated sugar – 4 teaspoons;
salt – 7 teaspoons;
vinegar 9% – 7 tbsp. spoon;
laurel – 5-7 pcs.;
pepper, oil.

Place the saffron milk caps in a container of water and bring to a boil.
Add the remaining ingredients for the marinade, except oil, and boil the mixture for 15 minutes.
Place pickled hot saffron milk caps in jars, add oil to each, sterilize the containers for 10 minutes, seal and wrap.

How to pickle saffron milk caps in a cold way?

Cold pickled saffron milk caps are less attractive in appearance, but a hundred times tastier and healthier than those prepared using heat treatment. During the salting process, the mushrooms acquire a dark brown, sometimes green color, which is normal and does not affect other characteristics of the snack.

saffron milk caps – 2 kg;
salt – 100 g;
garlic – 4 cloves;
laurel – 15-20 pcs.;
allspice and currant leaves - 30 pcs.

Mushrooms cleanse of impurities. It is preferable in this case to avoid contact with water or to thoroughly dry the product before salting.
Mushrooms are placed in a container, sprinkling the layers with salt, leaves, garlic and pepper.
Cover the saffron milk caps with gauze, place a load and keep them at a temperature of 20 degrees for 2 weeks.
Place the saffron milk caps in jars, cover them loosely and put them in the cold for storage.

Marinated crispy saffron milk caps - a recipe for the winter

Pickled saffron milk caps, the recipe for which will be outlined next, are surprisingly crispy due to the addition of horseradish root and leaves to the preparation. To enhance the crunch of the mushrooms, housewives also use oak leaves, which need to be scalded with boiling water and then added to the bottom of each jar.

saffron milk caps – 2 kg;
water – 3 glasses;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar 9% – 65 ml;
laurel – 4 pcs.;
peppercorns, horseradish root and leaves.

The saffron milk caps are filled with water, placed on the stove and boiled for 10 minutes.
Add salt and sugar, add grated horseradish root, pepper, bay leaves, and boil for 5 minutes.
Stir in vinegar and after another 5 minutes of boiling, place the mushrooms in jars, with leaves placed at the bottom.
Sterilize the pickled crispy saffron milk caps for 15 minutes, seal and wrap.

How to pickle saffron milk caps with citric acid?

For those who do not like the taste of vinegar in preparations, it is more advisable to prepare pickled saffron milk caps with citric acid, which will give the dish the necessary sourness and ensure proper preservation of the snack. For flavor, you can add dill umbrellas to the marinade, and mustard seeds will add additional piquancy to the dish.

saffron milk caps – 2 kg;
water – 4 glasses;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
citric acid – 0.5 teaspoon;
laurel and garlic cloves – 4 pcs.;
mustard seeds – 1 teaspoon;
peppercorns, dill umbrellas.

Boil the saffron milk caps for 10 minutes, pour into a sieve, and allow to drain.
A marinade is made from water, salt, sugar and dill umbrellas, and left for 20 minutes.
Place mushrooms into the brine that has boiled again, add pepper, bay, garlic, mustard seeds and citric acid.
Boil the mixture for 5 minutes and seal the delicious pickled saffron milk caps for the winter in a sterile container and insulate until cool.

Ryzhiki marinated with oil

Pickled saffron milk caps in jars, prepared with the addition of aromatic vegetable oil, acquire a special rich taste and aroma. The latter will not only enhance the aroma of spices and the permeation of mushrooms with them, but will also contribute to more reliable storage of the delicacy without unpleasant surprises.

saffron milk caps – 1.5 kg;
water – 1 l;
sugar – 40 g;
salt – 1-1.5 tbsp. spoon;
vinegar – 100 ml;
unrefined oil – 100 ml;
garlic cloves and cloves – 7 pcs.;
peppercorns, bay.

Boil the saffron milk caps in salted water for 15 minutes and allow to drain.
Prepare the marinade by boiling water with salt, sugar and spices for 5 minutes.
Add vinegar and oil and heat the mixture for a couple of minutes.
Mushrooms are placed in jars, alternating with chopped garlic, and poured with marinade.
Sterilize containers for 15 minutes, seal and wrap.

Pickled saffron milk caps - recipe with vinegar

The next version is for lovers of mushroom preparations with a pronounced sourness. The following simple recipe for pickled saffron milk caps is made with an impressive portion of vinegar. In this case, juniper berries and chopped onions added directly to the jars will give the snack a special taste.

saffron milk caps – 2 kg;
onions – 2 pcs.;
mustard seeds – 2 tbsp. spoons;
water – 1 l;
granulated sugar - 3 tbsp. spoons;
salt – 2 tbsp. spoons and 2 teaspoons;
vinegar – 400 ml;
juniper berries – 1 tbsp. spoon;
mustard beans - 2 tbsp. spoons;
peppercorns, bay.

Boil the marinade from water, juniper, spices, sugar and 2 teaspoons of salt for 15 minutes, add vinegar, boil for 2 minutes.
Fill the saffron milk caps with water until completely covered, adding 2 tbsp. spoons of salt, leave for 20 minutes, rinse.
Place the mushrooms in jars with onions and mustard seeds and pour in the marinade.
Sterilize pickled saffron milk caps with vinegar for 30 minutes, seal and wrap.

How to pickle saffron milk caps for the winter in jars - recipes with photos

Ryzhiki are one of the best agaric mushrooms for pickling at home. According to the collection area, there are boron and spruce saffron milk caps. The first ones, which are younger, have a round cap with edges curved towards the stem; older mushrooms have a funnel-shaped cap with light, concentrically located circles.

The flesh of saffron milk caps is orange. If they are broken, they release a sweetish juice. Ryzhiki are very well suited for pickling for the winter. Every housewife wants to know a simple recipe for preparing saffron milk caps for the winter. We present to your attention recommendations on how to pickle saffron milk caps for the winter.

A plate of salted saffron milk caps is appropriate both on a festive table and at home. Pickling saffron milk caps does not require much time or special skills, and you can easily master the simple technology. So how to properly salt saffron milk caps?

Collected mushrooms must be processed as quickly as possible. Shake off the sand from each mushroom, remove blades of grass, leaves, remove damaged parts, cut off the tip of the stem with the remains of mycelium. Place the saffron milk caps for salting in layers in the prepared bowl with the caps down, the plates up, trying to close the recess of the cap with the legs. Sprinkle each layer with salt. Cover with a clean cloth, press down with a lid and place pressure on top. This is the “skeleton” of the technology.

Now, learn more about several different ways of how to properly salt saffron milk caps, and you will easily give out advice on how to properly salt saffron milk caps.

How to pickle saffron milk caps in jars for the winter - recipes

In order to pickle saffron milk caps you will need:

kilogram of saffron mushrooms;
50 grams of coarse salt;
water;
container for pickling (jars, buckets, pans, wooden tubs);
spices to taste.

How to pickle saffron milk caps for the winter using the dry method

First of all, in order to pickle for the winter, the saffron milk caps need to be disassembled (throw away the wormy and wrinkled ones), then the saffron milk caps need to be thoroughly cleaned (remove dust, dirt, soil, leaves), and cut off the edges of the stems with a sharp knife.

Next, place the mushrooms in the prepared bowl with their caps facing up, sprinkle them with salt, cover with a cotton napkin, then place a plate or wooden circle on top, and put a weight on it.

Over time, the saffron milk caps that you will pickle for the winter will release their juice and thicken significantly. As they settle into the bowl, add freshly picked saffron milk caps, sprinkle them with salt until the settling stops and the bowl is completely filled.

The dry method of salting saffron milk caps is suitable for pickling mushrooms collected immediately after rain. In this case, the mushrooms will absorb a lot of moisture and will release a maximum of their own juice when pickling.

To properly salt, process the saffron milk caps according to technology (do not wash them!). Take a container for pickling, line the bottom with currant, cherry, and bay leaves. Start laying out the saffron milk caps in layers, sprinkling with rock salt and adding black peppercorns and pressing down each layer with your hands. Take salt at the rate of 40-50 grams per 1 kilogram of mushrooms, and pepper to taste.

Tip 1: To properly salt, never use iodized salt to pickle saffron milk caps. Spoil the product.

Tip 2: do not use cloves, cinnamon, or garlic as a seasoning for pickling saffron milk caps. These seasonings will overpower the amazing natural flavor of the mushrooms. Let's say dill and its seeds. In general, saffron mushrooms require the least amount of seasoning. And so good!

Having finished compacting all the layers, place on the topmost layer the same leaves that you used for the bottom of the container. Cover with a cloth and leave under pressure in a cool place for 5-7 days. Make sure that the top layer of saffron milk caps is covered with brine. If the brine does not cover all the saffron milk caps, then increase the pressure.

Your delicacy is ready!

Mushrooms in spicy brine are a great appetizer that can be used for everyday and holiday meals. Salting is considered one of the simplest methods of preparing food for the winter; even a novice cook can cope with it. Camelina mushrooms will be very tender and tasty after salting.

How to hot pickle saffron milk caps for the winter

Pickled saffron milk caps for the winter

Rizhiki are mushrooms with a unique taste and a whole range of useful nutrients. In addition to the fact that they are well digestible and contain a lot of amino acids necessary for our body, these bright mushrooms are also rich in vitamins. But let's be honest, we love these beauties not for their benefits, but for their taste. And therefore, pickled saffron milk caps for the winter are an incredibly appetizing snack. Let's replenish our supplies with them!

Rizhiki are mushrooms with a unique taste and a whole range of useful nutrients. In addition to the fact that they are well digestible and contain a lot of amino acids necessary for our body, these bright mushrooms are also rich in vitamins. But let's be honest, we love these beauties not for their benefits, but for their taste. And therefore, pickled saffron milk caps for the winter are an incredibly appetizing snack. Let's replenish our supplies with them!

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Methods for processing saffron milk caps for the winter: cold, hot and fast

Each culinary specialist uses methods for processing saffron milk caps that are more suitable for his or her taste. Pickling is the most common way to prepare mushrooms for the winter. We offer the best options for pickling saffron milk caps - cold, hot and quick.

Cold way.

With the cold method of processing saffron milk caps for the winter, the fruiting bodies are not boiled, but simply undergo primary processing and washing in cold water.

Next, they are distributed into an enamel, wooden or glass container in layers, sprinkled with salt, bay leaf, black peppercorns and other spices.

Press down with pressure and leave for 2 weeks. During this time, you need to rinse the oppression several times and make sure that the brine completely covers the saffron milk caps.

Hot method.

With the hot method of processing saffron milk caps for the winter, after cleaning, the mushrooms are boiled for 15 minutes in salted water.

Place on a wire rack and, after completely draining, lay out in layers, sprinkling with salt, garlic, bay leaf and a mixture of peppercorns.

Cover with a gauze napkin or linen cloth, cover with oppression on top.

After 5-7 days, the mushrooms are ready to eat.

Fast way.

This option for processing saffron milk caps allows you to taste the fruiting bodies within 4-5 hours.

After preliminary cleaning and washing in running water, young saffron milk caps are left on a wire rack to drain.
Place in a deep enamel bowl with the caps facing up.
Add a little salt so that the preservative gets on each mushroom.
Press down with pressure and leave for several hours.
As soon as the mushrooms release reddish juice, they can be eaten.

According to some housewives, saffron milk caps salted in this way have a slight bitterness. However, this only adds a special piquancy to the dish.