TOP 15 recipes for preparing saffron milk caps for the winter using hot and cold methods, with and without sterilization

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.

Composition and beneficial properties

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.

Next you need to decide on the cooking method. Most recipes involve heat treatment of saffron milk caps. When using the pickling method, it is better to choose small mushrooms.

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

Prepared for pickling mushrooms spread 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.

Hot salting

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 C⁰, decrease in indicator less than 0 C⁰ will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C⁰ souring and bacterial growth will begin, which will cause spoilage of the product.

Pickled saffron milk caps can be stored in the refrigerator at a temperature of 8-10 C⁰ 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.