What can you cook from frozen saffron milk caps? We prepare delicious and aromatic dishes from saffron milk caps. Recipe for vegetable stew from saffron milk caps

Saffron milk caps are considered one of the most common types of mushrooms, but many people mistakenly underestimate their usefulness and do not know how tasty the preparations can be. There are many options for preparing dishes with this ingredient, so it is recommended to find out in advance about the benefits of the product, which recipes are the most popular, and what are the features of preparing saffron milk caps for the winter.

The mushrooms got their name due to the peculiarities of their appearance in the form of a bright red color. This color is given by beta-keratin, which, when ingested by the human body, is converted into vitamin A. This element is necessary for the normal functioning of the visual organs.

The presence of a large amount of vitamins, mineral salts, ash substances, and saccharides has a beneficial effect on the condition of the human body. Eating them improves the structure of hair, nails, and skin. Camelinas contain lactrioviolin, which is a unique antibiotic of natural origin and is capable of suppressing the activity of bacteria.

Due to the presence of this effect, mushrooms are often used in traditional medicine recipes for the treatment of inflammatory diseases, including tuberculosis.

The advantage of saffron milk caps over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they contain, they are equal to meat. At the same time, the product has high energy value; according to this criterion, it exceeds that of beef, chicken and eggs.

Clean and soak mushrooms

Today there are a huge number of recipes with saffron milk caps. They can be boiled, fried, stewed, salted, eaten with sour cream or fresh with salt. To obtain a tasty dish, it is important to properly clean and process mushrooms. They can be soaked, but experienced connoisseurs of saffron milk caps say that this is not necessary. In practice, the difficulty is to thoroughly wash the mushrooms, and soaking in water for 1 hour makes this process easier.

How to prepare raw materials:

• saffron milk caps are carefully sorted - they are highly susceptible to worm invasion, so this must be done quickly;
• the raw materials are placed in a colander and thoroughly washed, completely getting rid of forest debris;
• The raw materials are laid out on a flat surface, preferably caps down, and left to dry.

Preparing mushrooms for the winter

At home, there are a wide variety of ways to prepare saffron milk caps; they can serve as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:

• canning;
• pickling;
• fermentation.

The method of preparing the preparation for the winter is influenced by the taste preferences and size of the mushrooms. Small saffron milk caps are often salted and fermented; larger representatives are used for canning and frying. When working, it is important to adhere to the following recommendations:

• edible saffron milk caps have a bright orange cap, show a carrot-like color when broken, and a pleasant aroma; a specific unpleasant odor and the appearance of white liquid indicate the unsuitability of the material;
• saffron milk caps do not like a lot of spices; using a couple of peppercorns and bay leaves is enough; when pickling, 50 grams of salt per 1 kilogram of raw material is required;
• If mold appears on the surface, it can be removed with gauze previously soaked in a salt solution.

Camelinas can be used in combination with other products or act as the main ingredient.

Hot marinated

Many people prefer to pickle saffron milk caps, as this eliminates the bitterness characteristic of salted and pickled mushrooms. The advantage of this method is that the finished product can be used as an independent dish, in salads, and fillings for pies. The amount of main ingredients is determined depending on the volume of raw materials. To marinate 1 kilogram of saffron milk caps you will need:

• water - ¾ cup;
• salt - 1 teaspoon;
• peppercorns - 4 pieces;
• vinegar 6% - 0.5 cups.

To marinate mushrooms, perform the following steps:

• pour boiling water over the saffron milk caps in a colander and cool;
• prepare a marinade from water, salt, pepper;
• the raw materials are boiled in the solution for 25 minutes;
• add vinegar to the pan;
• cook the mixture for 15 minutes;
• put into jars.

The marinade must completely cover the mushrooms, otherwise they will begin to become moldy. After cooling, the workpieces are placed in a refrigerator or dark cellar.

Canning with seasonings

In the traditional classic recipe, only salt is used. Canning with seasonings requires a long cooking period, but its advantage is the unique taste of the mushrooms, which are crispy and aromatic. The following ingredients are used:

• saffron milk caps - 3 kilograms;
• salt - 150 grams;
• oak, currant or cherry leaves;
• dill - 1 bunch;
• cloves - 3 pieces;
• bay leaf - 3 pieces;
• black pepper - 15 pieces.

Plant leaves are scalded with boiling water. The raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Each new level is sprinkled with seasonings. Leaves are placed on top of the top layer. The container is placed under pressure and stored in a cold place for 25 days. After 5 days, a lot of juice should be released; if this does not happen, then add boiled salted water.

The liquid should always cover the surface of the mushrooms.

Salted saffron milk caps without sterilization

Small mushrooms just need to be sprinkled with a little salt for 1.5 hours to get a delicious cold snack. With this method, they are thoroughly sprinkled with fine salt and placed in the refrigerator for 48 hours, stirring occasionally.

You can prepare salted saffron milk caps without sterilization using 2 main methods. The first does not involve boiling, and the product is simply covered with salt, the second requires preliminary heat treatment. In the option without sterilization and cooking mushrooms, perform the following steps:

• Boil the processed mushrooms for 5 minutes;
• the raw materials are placed in a colander to drain the water;
• Place mushrooms in even layers in a container, sprinkle each layer with salt, add bay leaf, chopped garlic, and pepper;
• oppression is placed on top of the mushrooms, the workpiece is put into the refrigerator or underground for 45 days.

The calculation of salt is carried out so that there are 50 grams of salt per 1 kilogram of raw materials. Jars of water are used to increase the weight of the oppression.

Dry pickling recipe

Mushrooms prepared for pickling are placed in containers, alternating a layer of saffron milk caps of no more than 7 centimeters with salt, the amount of which should be 50 grams for each kilogram of raw materials. Pressure is placed over the filled container; after 24 hours the product will begin to release juice. The finished treat will be ready in 30 days.

Pickled mushrooms

For the recipe, only mushroom caps are used, which should keep their shape and not be too large. This option for processing saffron milk caps, compared to the salting method, is considered more useful, since the lactic acid released during the process contributes to better absorption of the product.

The process looks like this:

• the caps are placed in a colander and poured over with boiling water;
• A filling solution is prepared from water, sugar, salt and whey;
• the raw materials are placed in a container and filled with whey mixture;
• the product is placed under pressure, the liquid should completely cover the caps.

The ready-to-eat dish is received after 2-3 weeks.

Cold preservation recipe

The cold method allows you to preserve the beneficial properties of the product as fully as possible. The recipe will require salt and mushrooms in a proportion of 50 grams per 1 kilogram; if desired, you can add dill and garlic. Mushrooms are laid out in layers, caps down, each new one is sprinkled with salt. The top of the container is covered with horseradish leaves, which prevents the workpiece from molding.

After 7 days, the workpiece is checked, transferred to jars, filling them with the released juice. If necessary, fill the containers to the level of the neck with saline solution.

You can prepare saffron milk caps tasty and quickly for the winter using the hot pickling method. For 1 kilogram of raw materials you will need:

• salt - 7 grams;
• water - 150 milliliters;
• citric acid - 1.5 grams.

A marinade is prepared from the listed ingredients. At the same time, the jars are sterilized using any of the possible methods. When using baking soda, it is important to ensure that no residue remains on the inside of the container.

Mushrooms are dipped into the boiling marinade for 15 minutes, then they are placed in dry jars. Pour the boiling marinade over the mushrooms and cover with lids. The jars are removed to a place of permanent storage only after they have completely cooled.

With vegetables and rice in jars

This recipe allows you to get a product that is very convenient for consumption on the go, and also makes it possible, if necessary, to quickly prepare a treat for guests. To do this you will need:

• mushrooms - 1 kilogram;
• tomatoes - 2 kilograms;
• onions, carrots, sweet peppers - 1 kilogram each;
• rice - 1 kilogram;
• sunflower oil - 400 milliliters;
• salt, pepper - to taste.

Step-by-step instruction:

• grate the carrots on a coarse grater and place them in a saucepan in hot oil;
• fry for 10 minutes;
• add chopped onion and pepper, fry for another 10 minutes;
• add pieces of mushrooms, tomatoes and rice boiled until half cooked;
• The mixture is simmered until the rice is cooked, at which point salt and black pepper are added.

Jars with the product are sterilized for 20 minutes and, after cooling, put into the cellar.

Recipe for fried saffron milk caps for the winter

Fried saffron milk caps are universal, they can be eaten cold or warmed, used for making soups and as a side dish, and used as a filling for baking. For the recipe you will need:

• mushrooms - 2 kilograms;
• turnip onions - 4 pieces;
• bell pepper - 1 kilogram;
• tomato paste - 3 tablespoons
• water - 100 milliliters;
• vinegar 9% - 1 tablespoon;
• vegetable oil;
• salt, sugar and pepper - to taste.

Ring-shaped onions and chopped mushrooms are fried in oil in a frying pan. The temperature regime is chosen to be medium, it is necessary to achieve complete evaporation of moisture. Separately stewed peppers are added to the main mass, and the mixture is kept on the fire for 30 minutes, stirring constantly. A couple of minutes before the end of the process, add salt, pepper, bay leaf and vinegar. The resulting product is distributed into sterilized jars, placed in water for 30 minutes to boil, covered with lids.

After rolling, the containers are put under a blanket to cool.

When are mushrooms ready to eat?

Cooking time directly depends on the chosen method. When using the express method, the finished product is obtained in 2-4 hours. When pickling or canning, the average period varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period.

How to store the finished product

Canned mushrooms in glass jars can be stored in the refrigerator or cellar. The optimal temperature is considered to be from 2 to 4 C; lowering the value below 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C, souring and bacterial growth will begin, which will cause product spoilage.

Pickled saffron milk caps can be stored in the refrigerator at a temperature of 8-10 C for at least 40 days. At the first sign of cloudiness or the appearance of mold, the brine is drained and refilled with newly prepared brine. Pickled mushrooms cannot be stored for long periods of time, so it is recommended to consume them within a week after they are ready. To extend their life, they need to be sterilized.

When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If there is insufficient liquid, top it up using salted water. If there is a suspicion that the process of spoilage has begun, the mushrooms can be re-boiled, hot-processed or processed into caviar.

Saffron milk caps are representatives of the genus Lactarius, the main difference of which is their yellow-red-orange color and reddish milky juice.

Appearance

The caps of saffron milk caps have an average diameter of 4-12 centimeters, their color varies from ocher-yellow to dark orange. In young mushrooms, the edges of the caps are curled, but later they straighten out and become funnel-shaped. At the bottom of the caps there are many frequent thin plates of orange-red color that turn green when pressed.

The legs of saffron milk caps are 3-7 centimeters high and up to 2 centimeters thick. Their color is the same as the caps or a little lighter. The legs narrow towards the base, they are hollow inside and covered with small pits on top.

The flesh of the mushroom is dense, yellow-orange in color, turning green at the break. The saffron milk caps secrete abundantly thick milky juice. It has a sweetish fruity smell and an orange tint that turns greenish when exposed to air.

Kinds

Common types of saffron milk caps are:

Real (ordinary)

It is also called pine and pine. It most often grows in groups in coniferous forests. Begins to ripen en masse by the end of July. This type of saffron milk cap has a denser stem, which is a plus for pickling. In addition, the advantage of this type is the preservation of the orange color of salted and pickled mushrooms.

Spruce

It is distinguished by its smaller size (cap diameter up to 8 cm) and bitter taste. Often found in spruce forests, ripens in late summer and autumn. In preparations it often turns green.

Where does it grow

Saffron milk caps are quite common mushrooms in the forests of our country. Since saffron milk caps most often form mycorrhiza with spruce and pine, they grow in groups in spruce and pine plantings and forests; they love bright, less often damp places. Spruce forms of the fungus are found in moss and grass of young spruce forests, pine forms - in dry places of pine forests.

Collection method

You can go to the forest for saffron milk caps as early as July, going from a young pine forest or a dense spruce forest. Since these mushrooms like cool temperatures, look for camelina in shaded areas of lawns and near trees (look from the north side). Mushrooms love to hide under fallen spruce and pine branches and brushwood. They mostly grow up in large families.

How to choose and where to buy

When collecting saffron milk caps yourself or buying this type of mushroom, it is important to know what it looks like so as not to confuse saffron milk caps and volnushki. You can distinguish the saffron milk cap from the pink saffron milkweed by the presence of hairiness on the caps of the saffron milk caps, as well as by the milky juice (in the saffron milk cap it is colorless).

If you can’t process the saffron milk caps right away, you can keep them in the vegetable compartment of the refrigerator for several days (not washed).

Characteristics

• Camelina is a tasty mushroom that is most often consumed in salted form.
• Camelinas ripen from July to October, giving maximum yield in August.
• All types of these mushrooms are edible and nutritious (belong to the first category).
• The juice of saffron milk caps has a bright orange-red color and turns green in the air.
• When salted, camelina remains orange-red or becomes bluish-green, sometimes acquiring a brown tint.
• In some countries they are classified as delicious mushrooms.

Nutritional value and calorie content

100 g of saffron milk caps contain:

Chemical composition

Saffron milk caps include:

• proteins;
• carbohydrates, including polysaccharides;
• fats;
• vitamins, including provitamin A;
• minerals (salts of magnesium, phosphorus, potassium and other elements);
• antibiotics;
• antirheumatic substances.

Beneficial features

These mushrooms also have the following effects:

• Anti-inflammatory
• Antifungal
• Antioxidant
• Restoring metabolic disorders
• Antirheumatic
• Bactericidal
• Improves vision
• Accelerating recovery from lung diseases
• Stimulates bowel function

Harm

Ryzhiki should not be consumed if:

• Low acidity of gastric juice
• Cholecystitis
• Absence of gallbladder
• Acute gastrointestinal diseases
• Constipation
• Pancreatitis

After eating foods with saffron milk caps, your urine may appear red. Excessive consumption of saffron milk caps may also cause unpleasant symptoms such as decreased performance, muscle weakness and constipation.

Application

In cooking

• Ryzhiki are consumed fresh, first scalded with boiling water, and also stewed and fried.
• Very often these mushrooms are salted and pickled.
• Rizhik goes well with various vegetables and potatoes.
• They are often added to okroshka and salads.
• You can use saffron milk caps to make a filling for dumplings.
• Camelina soup has a rich color and excellent taste.
• These mushrooms make a good mushroom sauce, suitable for meat dishes.

How to cook

There is no need to soak the saffron milk caps before cooking. It is only recommended to scald the mushrooms with boiling water. Peeled saffron milk caps are washed and dipped in salted water. You need to cook the mushrooms for 15-20 minutes.

Salty

Before salting, the saffron milk caps are cleaned and wiped with a cloth (not washed), placed in a bucket in rows, sprinkling each of them with salt. Then the bucket is covered with a lid and pressure. When the salted saffron milk caps settle, fresh ones are added to them. You can eat such mushrooms after 2 weeks. Ready-made salted mushrooms can simply be served with garlic and onions, or added to salads, okroshka, and vegetable dishes.

Quick method The preparation of saffron milk caps is dry salting. Mushrooms, thoroughly cleaned of contaminants, are placed in a bowl with their caps down and completely covered with salt. After 1.5 hours, the juice is drained, the mushrooms are washed and served. Salt requires about 40 grams for every kilogram of mushrooms. Mushrooms salted in this way cannot be stored for a long time.

Cold pickling saffron milk caps include the use of:

• Only salt (40-60 g for every kg of saffron milk caps). The washed mushrooms are laid out with their caps down and covered with salt, after which they are kept covered with a towel under pressure for 40 days.
• Salt (for each kg of mushrooms 50 g), allspice (3 peas) and onions (150 g). The mushrooms are not washed, but only wiped and placed with their caps facing up, after which they are sprinkled with chopped onions mixed with pepper and salt.

Hot salting longer, but can be used even for not very fresh mushrooms and will provide them with long-term storage. Fill the chopped mushrooms completely with water and put on the fire to boil for 5 minutes. After draining the water, place the mushrooms in a bowl in which they will be salted, and then cover with salt and seasonings. For every kilogram of mushrooms you need to take:

• 50 grams of salt;
• 1 pea of ​​allspice;
• bay leaf;
• 2 coriander peas.

Having covered the container with mushrooms with a cloth, put pressure on top and hide the saffron milk caps for 1.5 months in a cool place (with a temperature of up to +8). The fabric should be wrung out periodically. The recipe can be varied by adding currant leaves. They are placed on the bottom of the container with mushrooms, as well as on top of the saffron milk caps.

Fried

The washed mushrooms are poured with boiling water and salt and left in a closed container for several minutes. After draining the water and allowing the mushrooms to cool slightly, they are placed in jars, poured with chilled marinade and covered with lids. These pickled saffron milk caps can be eaten after 30 days.

If you notice the appearance of mold in the jars, rinse the mushrooms with boiling water, prepare a new marinade, place the mushrooms boiled in it in clean jars and fill with marinade.

In medicine

Camelina can be used in the treatment of:

• Tuberculosis
• Metabolic disorders
• Rheumatism
• Vitiligo
• Visual impairment
• Skin diseases

For medicinal purposes, both fresh mushrooms and dried saffron milk caps crushed into powder are used. Camelina can also serve as an excellent external remedy - fresh mushrooms are cut and applied to insect bites, sore joints, shallow wounds or boils.

The favorite pastime of many people, in which they feel in complete harmony with nature, is the so-called “silent hunt” - picking mushrooms. A person often needs to rest his soul and regain emotional balance. And mushrooms are a truly Russian food product. Therefore, mushroom fishing enjoys well-deserved popularity among people.

One of the most valuable varieties of mushrooms are saffron milk caps. Fans of “quiet hunting” have always been of genuine interest in saffron mushrooms, recipes and properties of these gifts of nature. Whole families of saffron milk caps grow under birch, aspen, and coniferous trees. These mushrooms are very easy to spot. They are distinguished by a bright, large cap with a slightly depressed, small stem in the middle. In a good year, saffron milk caps can be found in the forest from June to the end of October.

Of course, saffron milk cap is an edible mushroom, and in terms of nutritional value it is a mushroom of the first category. Culinary experts know a great variety of different recipes for preparing saffron milk caps and value them very much for their unparalleled gastronomic qualities. Saffron milk caps are fried, salted, pickled, stewed, added to sauces, meat dishes, and various salads as a savory additional ingredient. Saffron milk caps are prepared without prior boiling. The nutritional value of these mushrooms enriches the daily diet of any person.

The reddish, rather bright red tint gave this mushroom its name. This color indicates the presence of beta-carotene in the composition of saffron milk caps, which, when ingested by the human body, turns into retinol - vitamin A. What vitamin A represents for human health is known to many - it is the “vitamin of vision”. In addition, saffron milk caps contain B vitamins (riboflavin, thiamine, niacin) and ascorbic acid, which are very beneficial for the body. These mushrooms contain a lot of fiber and saccharides. The benefits of saffron milk caps are complemented by mineral salts, phosphorus, calcium, potassium, magnesium, and sodium.

The most valuable component of saffron milk caps is lactarioviolin, a natural antibiotic that helps suppress the growth of many bacteria. Of the variety of wild mushroom species, saffron milk caps stand out for their ease of digestibility by the human body. And in terms of the amount of protein present, these gifts of the forest can be compared with high-quality meat.

Considering saffron milk mushrooms, recipes and properties, it should be noted their high calorie content. Therefore, people who are forced to regularly monitor their own weight should not get too carried away with these mushrooms. Although for many people, the beneficial properties of saffron milk caps outweigh the excessive calorie content of these gifts of nature. For example, saffron milk caps are an indispensable food product for people who adhere to religious fasts. For them, this is the main source of proteins, microelements and essential amino acids.

Of course, saffron milk caps also have contraindications for consumption. People who have pancreatitis, cholecystitis, or low acidity of gastric juice will have to give up these mushrooms. In some cases, saffron milk caps provoke constipation, muscle weakness, and exacerbation of chronic diseases of the digestive system.

Salted saffron milk caps are very tasty. Pickling saffron milk caps is quite simple. It is necessary to place pre-processed mushrooms in rows of small thickness in a pickling vessel. Each layer is sprinkled with salt at the rate of 30 grams of salt per kilogram of mushrooms. You can add garlic, horseradish, dill, but it’s better to do without additives. Oppression is placed on top. The mushrooms are ready in a week.

Fried saffron milk caps with sour cream are food for gourmets. You need to prepare half a kilogram of saffron milk caps, an onion, a quarter glass of sour cream, pepper, dill. Prepared peeled saffron milk caps are fried in oil. Fry the finely chopped onion separately. After mixing the ingredients, continue simmering for 40 minutes. Next, add sour cream and boil for about another quarter of an hour. Fried saffron milk caps, sprinkled with pepper and dill, are served on a beautiful plate.

Camelina mushrooms retain their taste and aroma also in pickled and dried form. They will always provide the family with a hearty, tasty, healthy lunch. You just need to put in minimal effort to assemble and cook them. Bon appetit!

Saffron milk caps are mushrooms with a characteristic yellow-orange color and an almost red milky juice when cut. They grow in the spruce and pine forests of vast Russia. Therefore, any mushroom picker should be able to cook saffron milk caps. Dishes made from these mushrooms are rich in flavor and very appetizing in taste.

Harm and benefits of saffron milk caps for the body

These yellow-orange mushrooms are a true natural antibiotic. The medicinal substances contained in them cope with pathogenic microorganisms and even Koch's bacillus. Saffron milk caps contain so many different vitamins and minerals that they can easily surpass any vegetables and fruits in health. The benefits of these mushrooms for the body are due to the fact that they:

• They have an anti-inflammatory effect.
• Cope with various fungal diseases.
• Removes toxins from the body.
• Eliminates bloating.
• Have a beneficial effect on vision.
• Improves intestinal function.

But despite all their beneficial qualities, these mushrooms also carry some harm. They are contraindicated for use for problems such as:

• Low stomach acidity.
• If the gallbladder is removed.
• For problems with constipation.
• If you have liver disease.

In addition, with significant overeating of such mushrooms, urine may turn reddish, loss of strength, and constipation. Therefore, everything needs to be done in moderation.

Use in cooking

Ryzhiki are a universal product. They can be prepared in completely different ways:

• Consume raw, after dipping in boiling water for a few seconds.
• Fry or stew.
• Pickle and salt for the winter.
• The combination of mushrooms, vegetables and potatoes is another perfect dish.
• Use in various soups. They turn out rich in color and bright aroma.
• Use for preparing sauces for meat dishes.
• Place inside pies and dumplings.

A fragrant and unusually tasty appetizer made from saffron milk caps is prepared in onion batter. To do this, grate two large onions, add two or three eggs, a spoonful of mayonnaise and ketchup. Season everything well with salt and pepper. Gently add flour so that the dough is liquid, like pancakes, without lumps. This will be the batter for the mushrooms.

Prepared saffron milk caps need to be boiled for 10 minutes and dried. Be sure to cut off the stems all the way to the cap. Heat oil in a frying pan; there should be enough oil for the mushrooms to float freely. Then dip the forest product in batter and lower it into boiling oil. Fry until golden brown. Place the finished product on a napkin to remove excess fat. This dish goes well with any vegetables.

You need to start marinating the product with preliminary heat treatment. Boil mushrooms in slightly salted water for 45 minutes. Then allow all excess liquid to drain.

For one kilogram of boiled mushrooms, you need to brine about a liter of clean water, 4 tablespoons of rock salt, 1 teaspoon of vinegar essence, ¼ cup of vegetable oil, add peppercorns, garlic and bay leaves to taste. Prepare brine for pickling from all these products. Boil it for at least 10 minutes.

Place the cooled, boiled mushrooms into prepared containers, pour over the hot marinade and close with lids. In winter, thrifty housewives can always treat their dear guests to such a snack.

Camelina mushrooms, the preparation of which begins immediately after being collected in the forest or purchased at the market, are a most valuable delicacy in any kitchen. They are easily absorbed by the body, so they can be used to prepare completely different dishes.

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.

Also on our website you can find recipes so that your whole family will like them.

1. 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.
2. 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.
3. 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.
4. 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 fried them with onions in butter and seasoned with chopped herbs.
5. 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 preparations 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:

1. Washed saffron milk caps should be distributed in layers in a saucepan and filled with water. The liquid should completely cover the mushrooms.
2. 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.
3. The finished mushrooms need to be poured into a colander, where they should drain completely. Only after this can you continue to work.
4. 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.
5. This marinade should be simmered over low heat. The process lasts several minutes - better than 10.
6. 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.
7. 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 dishes that will not only decorate your dining table, but will also become 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:

1. Clean the mushrooms from sand and leaves, rinse the existing mass well.
2. Place the mushrooms and all other ingredients in a container where everything will be cooked, and add water.
3. 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.
4. 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.
5. When the boiled mixture is completely distributed among the containers, you can add the remaining marinade into them.
6. 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, which can serve as a separate dish or be used for preparing 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:

1. 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.
2. When the marinade boils, mushrooms are poured into it, which must be boiled in brine for at least half an hour.
3. While the product is being prepared, you need to sterilize the jars and lids.
4. The mushrooms are placed in jars without any marinade. It is poured from above when the plants are placed in containers.
5. Before sealing, pour 1 tablespoon of vegetable oil into each jar.
6. When all the preliminary work is completed, the sealing can be done.
7. 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:

1. First clean the mushrooms from dirt and rinse them several times in water, then let them drain.
2. Place the saffron milk caps in a saucepan and fill them with water so that it lightly covers the caps.
3. Bring the contents to a boil, which should last about 2 minutes.
4. After this, the mushrooms are filtered and left in a colander again.
5. 8 glasses of water are poured into an enamel container, salt and pepper are poured into it. The contents are brought to a boil.
6. After 2 minutes of boiling, mushrooms are added to the substance and boiled for another 10 minutes in the marinade.
7. 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.
8. 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.

How to pickle saffron milk caps for the winter in jars

Cold pickled saffron milk caps are considered exquisite. This way, each mushroom retains its true aroma and taste without additional spices or labor-intensive processes.

Ingredients:

• 1 kilogram of mushrooms;
• Water;
• Several sheets of horseradish;
• Coarse salt.

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

1. Wash the mushrooms from dirt and completely dry them from moisture.
2. Horseradish is placed at the bottom of an enamel container, and saffron milk caps are poured on top of it in layers, each of which is separated with salt.
3. The container is covered with horseradish sheets.
4. After this, the pickled mushrooms are removed to a cool, dark place for three days. Here they will be salted.
5. After three days, the mushrooms are placed in sterilized jars while they are hot. A horseradish leaf is placed on top of the mushrooms in the jar.
6. The jars are closed with nylon lids. The pickling is stored in the refrigerator for two weeks.

Recipe for pickled saffron milk caps for the winter

The result is strong, aromatic mushrooms that are perfect for preparing mushroom salads and as a snack.

Ingredients for cooking:

• fresh “royal mushrooms” - 1 kg;
• salt and sugar - 1.5 tbsp. l.;
• vinegar 5-9% - 0.5 cups;
• laurel - 1 large leaf;
• black pepper - 10 peas;
• cloves - 4 pieces;
• dried or fresh dill - 2 pieces.

Recipes for marinated saffron milk caps for the winter:

1. To begin with, all the mushrooms are sorted for suitability - those that are very wormy and rotten are thrown away, the rest are washed, cleaned of debris, and the stems are trimmed.
2. Next, clean saffron milk caps are boiled in salted water. Afterwards they are placed in a colander.
3. While the saffron milk caps are cooling, you can start marinating and preparing the jars. Wash the container with detergent, rinse well and bake in the oven.
4. To prepare the marinade, take 1 - 1 1/2 cups of water and heat it in an enamel bowl.
5. As soon as the water warms up a little, you can add salt, sugar and all the vinegar.
6. After boiling, add the saffron milk caps, boil again and skim off the foam, after which you can add the remaining spices, except dill.
7. Boil the saffron milk caps in the filling for half an hour, after which they are put into jars, poured in and rolled up tightly. The filling must cover the mushrooms completely, otherwise mold may appear.

Pickled saffron milk caps step by step recipe with pictures

The convenience of this recipe is that the result is a ready-made mushroom appetizer, seasoned with butter and herbs. After opening the jar, you don’t have to waste time on dressing and serve it right away.

List of ingredients used:

• mushrooms - 1 kg;
• water;
• sunflower oil - 3 tbsp. l.;
• dried/fresh greens - 1 bunch;
• ordinary salt - 3 tsp;
• table vinegar - 0.5 cups;
• small garlic - 1 head;
• bay leaf - 1 leaf;
• peppercorns - 6 pieces.

How to pickle saffron milk caps for the winter in a hot way:

1. Clean the saffron milk caps from soil, blades of grass and other debris and rinse thoroughly.
2. Put some water to pre-boil the mushrooms, add a little salt and boil the saffron milk caps for about 20 minutes. Be sure to collect the foam with a spoon and throw it away.
3. Rinse the saffron milk caps under cold water.
4. Then you can prepare the filling. To do this, heat 0.5 liters of water, add salt, add all the spices, herbs, garlic in the form of cloves, pour in vinegar and oil. Bring to boiling point and cook for about 6 minutes.
5. Place the mushrooms in a sterilized container, pour boiling water over them, and close tightly with nylon lids. Leave to cool. It is recommended to store pickled saffron milk caps in a cool place, be it a refrigerator or a cellar.

Pickled saffron milk caps recipe without sterilization

According to mushroom pickers, saffron milk caps are the least capricious mushroom to prepare. Therefore, the simplest set of pickling spices is suitable for them.

List of required products:

• “royal mushrooms” - 1 kg;
• water for marinade - 2/3 cup;
• citric acid - 1/5 tsp;
• allspice - 4 peas;
• salt - 1 tsp.

Hot pickled saffron milk caps for the winter recipes:

1. As with every recipe, first you need to prepare the mushrooms - peel and wash.
2. Salt the water for pre-boiling and bring to boiling temperature. Place the mushrooms in boiling water, after 2-3 minutes turn off the heat and leave the mushrooms covered for 25-30 minutes. Then drain the liquid.
3. Prepare the marinade, while the saffron milk caps are infused in boiling water, put water on the stove, stir salt and acid in it, and boil.
4. Place the prepared mushrooms in jars, fill them with filling and close.

Marinate saffron milk caps in Polish

The mushrooms turn out to be a little spicy, which makes this appetizer special among other options. Those who want to try something new should definitely cook Polish-style saffron milk caps.

List of ingredients for cooking:

• saffron milk caps - 1 kg;
• horseradish slice - 1 piece;
• allspice - 5 peas;
• dry mustard - 1 teaspoon;
• cloves - 2 pieces;
• bay spice - 1 leaf;
• water - 1 liter;
• table vinegar - 500 g;
• salt - 50 g;
• sugar - 80 gr.

Preparation of pickled saffron milk caps in Polish:

The difference in this recipe is that you first need to prepare the marinade, a day before closing the mushrooms:

1. heat 1 liter of water;
2. when the liquid boils, add horseradish, all the spices, boil everything for about half an hour;
3. leave to cool and infuse for a day;
4. a day later, dissolve salt and sugar in the filling, put on fire, wait until it boils and cook for another 10 minutes;
5. prepare the mushrooms, boil for 15 minutes. Remove the foam;
6. Place mushrooms in sterilized jars. Pour the marinade prepared in advance over the saffron milk caps;
7. Place the product in a cool, unlit place.

A simple recipe for pickling saffron milk caps

With this cooking method there is no need for any spices. Mushrooms retain their true taste and aroma, uncorrected by bay leaves, cinnamon or cloves. The saffron milk caps are strong and slightly salty.

List of required products:

• saffron milk caps - 1 kg;
• water for pickling - 150 ml;
• regular salt - 10 g;
• citric acid - 1.5 gr.

Cooking:

1. Peel the mushrooms, wash them, trim the stems as short as possible. Throw away damaged mushrooms, and if the damage is small, trim off these areas. Cut large specimens into 2-4 pieces. You can also sort the saffron milk caps by size and seal them in separate jars.
2. Boil water, dilute salt and acid in it.
3. Place mushrooms in sterilized jars.
4. Pour marinade to the top. Place the jars in a medium-deep, wide saucepan. Fill the pan with water. The jars should be more than half covered with liquid.
5. Put everything on medium heat and boil. Pasteurize for 15-20 minutes from the moment of boiling.
6. Roll up the jars and leave to cool under a thick towel. After cooling, place in a cool place.

Unusual mushrooms with berries

As mentioned above, the highlight of this recipe is its special ingredient, namely juniper berries. Consequently, thanks to them, mushrooms become special in taste and aroma.

Required ingredients:

• medium onion heads - 2 pieces;
• saffron milk caps - 2 kg;
• salt - 2 tbsp. l.;
• large onion - 1 head;
• mustard beans - 2 tbsp. l.

For filling:

• table water - 1 l;
• vinegar 9% - 2 cups;
• sugar - 3 tbsp. l.;
• salt - 2 tsp;
• juniper - 1 tbsp. spoon;
• allspice - 10 peas;
• regular peppercorns - 15 pieces.

How to prepare an unusually tasty mushroom appetizer:

1. Peel and wash the saffron milk caps. Trim the legs by 0.5 - 1 cm.
2. Place the entire product in an enamel container, add water and add 2 heaped tablespoons of coarse salt. Leave the mushrooms for 20 minutes, pressing the lid on top so that they are completely under water. If there are insects in the mushrooms, they will crawl out and die due to the salt.
3. Wash each mushroom by hand. Cut large specimens into smaller pieces, leave small ones as is.
4. Sterilize clean jars for preparation. Spread equal amounts of mustard seeds.
5. Peel a large onion, rinse, cut into rings no more than 5 mm thick. Divide into jars.
6. Cook the marinade: boil water, dissolve salt, pepper, sugar, vinegar, add berries. Cook for a quarter of an hour after boiling.
7. Place the saffron milk caps in a container and pour in the marinade. The filling covers the mushrooms completely. To do this, they do not need to be folded to the very top of the jar. Afterwards they are rolled up with nylon covers, previously sterilized.
8. Place the jars of mushrooms in a wide saucepan so that they do not touch. Pour water into the pan. Cans of product should be immersed in liquid to 2/3 of their height.
9. Place the entire structure on the fire and bring to a boil. At the same time, bubbles should rise in the jars. The heat can be reduced a little so that the water does not boil too much.
10. Pasteurization of mushrooms lasts 25-30 minutes. Then the container is taken out, wiped, turned upside down on a towel and left to cool.

1. It is recommended to use nylon lids to cover pickled mushrooms. They can better and more tightly close the container with the product.
2. Store the seams in a cool place out of direct sunlight. The temperature level should not allow the product to freeze and should not exceed +7 degrees.
3. Table vinegar can be replaced with vinegar essence, but you need to add it in smaller quantities. You can also use ascorbic acid.
4. It is more convenient to cut large mushrooms into 2-4 parts. Small ones don't need to be cut.
5. The filling in which the mushrooms are pickled should be at least 18% relative to the mushrooms.
6. The filling must cover the entire product completely. If a piece of mushroom is not covered with it, mold will very soon appear in the jar, and the product will become unfit for consumption.
7. To prevent the appearance of mold in jars, before rolling, pour a tablespoon of any vegetable oil.
8. Cold-salted saffron milk caps can be eaten in combination with vegetable oil, vinegar and onions. Such mushrooms are excellently used in the preparation of soups and broths. Since each specimen retains its integral shape, they are also used as a decoration for salads and sandwiches. This salting method is also suitable for fried potatoes with mushrooms.