Saffron milk caps for the winter: 6 recipes for pickling, pickling, frying

Ryzhiki are very popular mushroom fruits distributed throughout our country. Experienced gatherers never miss the opportunity to harvest a crop, since the forest product is valued not only for its bright taste, but also for its rich chemical composition, and therefore for its benefits to the body.

The delicacy is added to all kinds of soups, salads, sauces, and it is also customary to prepare saffron milk caps for the winter. Since the shelf life of a fresh product is very limited, today we will look at how to stock up on the product for future use by studying in detail the proven recipes of mushroom gourmets and skilled housewives. However, before you plunge into cooking, let’s remember the rules, the observance of which will save lovers of “silent hunting” from unnecessary worries and troubles.

Article on the topic - saffron milk mushrooms are a delicacy.

Collection rules

So:

Be careful when cutting fruiting bodies, do not confuse saffron milk caps with conditionally edible or poisonous counterparts of the family.
Before placing your kills in a basket or backpack, remove leaves, debris and visible insects.
Avoid mushrooms whose flesh is literally riddled with worm passages.
Try not to collect overripe and partially dried plants - they may be tasteless, and if we talk about the benefits, then the entire storehouse of minerals is “contained” only in young representatives of the crop.
Assess the area where the colony of saffron milk caps is found - it is important that there are no industrial buildings, roads, cemeteries or sewage rivers nearby. Neglecting this rule can result in serious poisoning.
Do not store the harvested crop for more than 12 hours - it is preferable to begin heat treatment of the delicacy immediately after returning from the forest, otherwise the mushrooms will quickly deteriorate and all you have to do is throw them away.

If you are not sure that this is an edible species of the family, do not take risks, pass by the find. Have you learned the rules? Then let's move on.

Wet and dry salting method

If you have not yet tried to stock up on orange forest gifts, but have decided to experiment, prepare the following ingredients for the first recipe that we will study - cold pickling.

We will need: 2 kilograms of saffron milk caps, 100 grams of salt, 30 black peppercorns, 8 cloves, 1-2 horseradish leaves, 2 currant leaves, dill/garlic - optional. Below are step-by-step cooking instructions, following which will save you from troubles in the form of a spoiled dish:

Carefully sort through the forest harvest, getting rid of damaged, old or spoiled specimens.
Thoroughly rinse the mushrooms from debris, soil and dust, refresh the stem cut. If traces of worms are found in the pulp, remove the stem and examine the cap; perhaps it remains intact, which means it is suitable for food.
If it is fundamentally important for you to make sure that the fruiting bodies do not hide crawling insects, prepare a salty solution and place the mushrooms in it. After 10 minutes, all insects will leave their “shelters”.

Rinse the selected plants under running water so as not to damage them with strong pressure, then place them on a cloth that absorbs moisture well. Your goal is to get rid of excess fluid.
Prepare a container suitable for pickling, it can be a saucepan or a large jar. Some housewives begin to salt reserves in large saucepans or basins, because it is more convenient to get to the workpiece, which means to replenish it as soon as the first batch of mushrooms settles, having lost excess liquid.
Place a horseradish leaf on the bottom of the container. Not everyone knows that horseradish is a protection against bacteria and fungi; it simply prevents mold from forming. You can also add pepper and currants with dill - natural seasonings will add a special piquancy to the dish.
Chop the garlic, measure out about one-fifth of the salt and add the ingredients to the pan, spreading it evenly.
Place a fifth of clean mushrooms, caps down.
“Double” a layer of salt with garlic, then mushrooms again.
Approximately in the middle of the “construction” again add horseradish, dill, peppercorns, and clove flowers.

Continue alternating layers of saffron milk caps and salt, finishing with a layer of food crystals.
Cover the workpiece with several layers of gauze, then a lid, and then place it under pressure. Further preparation will take 15-18 days, and the product should be in a cool room (at a temperature no higher than 18 degrees Celsius). It is strongly recommended to replace the gauze at least once every two days. After several weeks, you can transfer the mushrooms to a jar - now saffron milk caps should be stored in the refrigerator for the winter.

Cold pickling

Fans of cold salting using the dry method should repeat all the described manipulations, with the exception of the stage at which the saffron milk caps are washed or soaked in water. Just take a damp paper towel or wet cloth and wipe each mushroom to remove any dust/contaminants. In this case, it is fundamentally important to get rid of all fruiting bodies damaged by worms (of course, if you do not want to flavor the delicacy with creeping meat).

It is worth noting that the main ingredients of both recipes are exclusively salt and mushrooms; all other ingredients are added based solely on individual preferences, because some people do not like dill, while others do not like garlic. You can spice up the dish by seasoning it with any additives familiar to your family.

Experts who have “eaten dog” when it comes to pickling saffron milk caps or other mushroom crops recommend not preparing large quantities of appetizers if you are a beginner and have no experience with a particular recipe. To begin with, you should take a small “batch” of the product and experiment; you may not like the result and will require individual modification.

Hot pickling of saffron milk caps in jars

A fairly good way to pickle saffron milk caps, which in turn will retain their pleasant color and taste. With this method of pickling, mushrooms can be eaten after the jars have cooled, since they will already be ready. If these jars stand for another month or two, then the saffron milk caps will acquire a richer taste and aroma.

For salting we need:

Ingredients for hot pickling in jars

Salting process:

1. Prepare the mushrooms well for pickling, sort them and wash them.

2. Place the saffron milk caps in an enamel pan, fill with water and salt so that the water is sufficiently salted. Then put on the fire, bring to a boil and simmer for 7-10 minutes.

3. Now we need to carefully dump the mushrooms into a colander and rinse them with cold water, then leave the remaining moisture to drain.

4. At this time, prepare the marinade. Pour purified water into a saucepan, add black pepper, allspice, bay leaf, cloves, salt and bring to a boil. Take enough water to just cover the mushrooms in the pan.

5. It is also necessary to prepare the jars by sterilizing them in advance by steaming or in the oven. Place horseradish leaves, currant leaves, oak leaves and garlic cloves on the bottom of the jars, you should get an even distribution.

6. Dip the saffron milk caps into the boiled marinade and leave to simmer for 8-10 minutes, do not forget to remove the foam, after which we transfer them to prepared jars. The jars need to be rolled up, turned upside down, covered with a towel and left to cool.

9. As soon as the jars have cooled, the mushrooms are ready to eat, but it is better to let them sit for at least another week. Such mushrooms can be stored in any conditions and it is not necessary to store them in the refrigerator, but still conditions up to +7°C are recommended for any pickles.

How to pickle saffron milk caps in a quick way

Experienced mushroom pickers know that the fruiting period of saffron milk caps is “broken” into several waves of harvesting. The first mushrooms appear on the surface of the forest floor in July, the “final” mushrooms appear in early October. In order to find a use for a huge harvest of mushrooms, you have to work not only for “long-term” spins, sometimes it is important to simply enjoy the delicious fruits here and now.

Video of salting in 2 hours

Let’s imagine a situation in which the forest harvest has already reached the housewife’s table, but there is no way to do it all day long (plus wait at least a month for the results). If you leave mushrooms untreated, they will simply spoil in about 24 hours. The only correct solution is the quick salting method. The edible snack will be ready in just a few hours.

So let's get started:

Prepare the existing fruiting bodies of the plant. Clear away debris, leaves, bugs and soil. Rinse the mushrooms under running, cold water.
Determine the container for pickling, it can be a saucepan, jar, basin or cauldron.
Cut the saffron milk caps as you see fit or leave them whole.
Place the harvest in the designated container.
Add peppers, herbs and any spices that you prefer in everyday cooking to the mushrooms.
It remains to introduce a large amount of salt - about 10 times more than usual.
Mix the contents of the pan or basin thoroughly so that the salt and seasonings are evenly distributed throughout all the saffron milk caps.
Organize pressure, for example, place a jar of water on a plate covering the mushrooms.
Leave for 90-120 minutes.

After the specified time has passed, remove the mushrooms into a colander and rinse well under running cold water. Wait until all excess liquid drains.

The appetizer is ready, you can enjoy the treat by adding a little sunflower oil and chopped onion into half rings. Salted saffron milk caps go perfectly with potato dishes.

Helpful advice: do not increase the specified salting time, the mushrooms will be oversaturated with salt and will become impossible to eat.

How to pickle saffron milk caps in a hot way quickly and tasty

The appetizer prepared hot is more tender, soft and spicy, since various spices are already used here.

Saffron milk caps – 1 kg
Salt – 50 g
Black peppercorns – 1 tsp.
Allspice – 1 tsp.
Bay leaf – 2-4 pcs.
Garlic – 3-4 cloves
Mustard seeds - to taste
Dill seeds or sprigs, optional

Preparation:

Rinse the product, peel it, cut the caps that are too large in half, cut off the stems (they can be used for another dish or also salted).
Heat water on the stove, and just before boiling, throw in the saffron milk caps.
Stir, wait for it to boil again and cook for 3-5 minutes, no more, reducing the heat solely to maintain the temperature.
At this time, it is important to carefully remove the foam, which contains debris missed during washing.
At the end of this time, drain the raw materials through a colander or sieve, rinse with running water, shaking slightly. This will clean the mushrooms again and cool faster.
Allow the saffron milk caps to cool to room temperature.
After this, prepare the enamel dishes without chips.
Peel the garlic, cut into slices.
Place the mushrooms in a container, caps down, in a thin layer, on top evenly with garlic pieces and salt (distributing it approximately equally throughout the entire volume of raw materials).
Sprinkle with spices; bay leaf can be mashed in your hands so that it releases its aroma better.
Place all the saffron milk caps in the same way, add spices and salt on top.
Place a clean piece of gauze on top, covering the workpiece with it, and apply pressure from an inverted saucer and jar onto it.
Place the container in the refrigerator; the snack will be ready in 3-4 weeks. It will be stored at low temperatures almost all winter.
By the way, if the preparation is still ongoing, then a second portion can be added to the same container after 2-4 days. This way the salting will proceed approximately evenly. If more than a week has passed between collections, you will have to take another pan.

You can’t imagine how tasty these mushrooms are, especially with potatoes or meat! You can just swallow your tongue!

Hot preparation method - marinating

Many housewives prefer heat treatment of any forest products, and only after that they begin to prepare dishes for their intended purpose. The advantages of this method are obvious: the bitterness goes away from the mushrooms, and all kinds of microorganisms that have gotten into the pulp die. In addition, it becomes possible to add fruiting bodies to sauces, salads or baked goods, and not just eat them as an independent dish or snack.

So, in order to prepare pickled saffron milk caps, you will need:

1 kilogram of fresh forest products.
200 ml water.
1 teaspoon salt.
120 ml table vinegar (6%).
5 black peppercorns.

Prepared (cleaned of dirt, washed) saffron milk caps are placed in a colander or on a special mesh, doused with boiling water, and then set aside to cool. In the meantime, a marinade is prepared from half a glass of water with pepper and salt.

The resulting seasoned mixture with mushrooms is placed on the stove and boiled for 25-30 minutes over low heat. After the specified time has passed, table vinegar is added to the container with the marinade, then the cooking process is extended for another 20 minutes. The final stage is distributing the treats into pre-sterilized jars and sealing them with lids.

It is important that the filling of the jars is maximum, that is, you need to pour the marinade right up to the lid. Failure to comply with this condition increases the likelihood that the rolled mushrooms will become moldy and become unsuitable for eating. It is also necessary to adhere to storage rules: saffron milk caps will retain their taste and quality for the winter if you place them in a refrigerator or dark basement with an air temperature not exceeding +18 degrees.

How to cook fried saffron milk caps for the winter

Mushroom lovers will appreciate fried saffron milk caps. The first way to prepare pickles for the winter is classic:

Take a frying pan with thick walls. Melt any base for frying on it: lard, lard, pour vegetable oil to taste. There should be a lot of fat.
Place the mushrooms in a hot frying pan and place them under the lid over medium heat.
After 30 min. remove the cover. This is necessary for the liquid to evaporate.
After another 1/4 hour, salt the mushrooms and turn off the heat.
While the mushrooms are simmering on the stove, prepare containers for canning. From practice, 0.5 liter jars are best suited. They should be degreased by washing with soda, sterilized in the usual way and dried. Boil the lids and a clean tablespoon to sterilize.

Fried mushrooms
As soon as the saffron milk caps arrive, spoon them into the jars. Fill with the same fat.
Roll up and store the jars in a cool place.

Attention!
Before closing the lid, the fat or oil in the jar should be 1.5-2 cm above the top layer of mushrooms. If there is not enough filling, quickly prepare an additional portion. Another recipe - in Bulgarian. It differs slightly from the classic one, but will significantly change the taste of fried mushrooms.

Prepare the vinegar. Finely chop the greens to taste and chop the garlic clove into several pieces.
Before sealing, add 1-2 tbsp to each jar. l. vinegar 9%. It must first be mixed with melted fat or butter.
Mix the fried saffron milk caps with garlic and herbs during the laying process.

The mushrooms will be more tender if you boil them in two waters before sealing. With any of these recipes, all you need to do is open the jar and heat the contents in a frying pan. You will get fried mushrooms “like in summer”. You can add this to boiled potatoes or rice.

Pickled saffron milk caps

For lovers of sour products, we have a recipe for fermenting the mushroom fruits we are considering. When preparing to ferment forest products, separate the caps from the stems in advance - we will only need the first ones.

So:

Rinse the caps of the saffron milk caps, then pour boiling water over them without removing them from the colander.
“Knead” a special solution consisting of water, salt, whey and sugar (the ratio is to taste).
Place the saffron milk crop in a basin or pan, then fill it with the resulting liquid.
All that remains is to cover the workpiece with a plate, placing a weight on top.

After 20-21 days, the appetizer will be ready to serve.

Cooking features

Saffron milk caps are amazing mushrooms. They go well with many side dishes and foods. The Spaniards fry them whole. In Poland and the Balkans - served fried in butter. In Cyprus, it is fried over coals and served with various sauces or stewed with onions, coriander and red wine.

Here you will often find them in prepared preparations – salted and pickled. Have you tried frying? Those who have at least once tried fried saffron milk caps were captivated by this appetizing, aromatic dish. Fried saffron milk caps diversify the daily menu and will decorate the holiday table. Their taste largely depends on knowing several secrets.

Before culinary manipulations, you need to carefully sort out the mushrooms and discard any wormy ones (they are often found).
Worthy for roasting - cut into several small pieces (4-8 depending on size). It’s good if each piece includes a fragment of the cap and stem. Some recipes call for the use of whole mushroom caps, for example, saffron milk caps in flour. In this case, you need to cut off the legs from them. There is no point in throwing away such a valuable product: the legs can be fried separately as an independent dish, or you can use them to make mushroom caviar for the winter.
Before frying, saffron milk caps must be cleared of forest debris. They have a cap of a specific shape - a real collection of pine needles, blades of grass, and sand. And insects in the lapels of hats are frequent guests. For “cleaning” it is convenient to use a toothbrush. After this procedure - water procedures. If this point is not given due attention, then the impression of the “zherekha” can be spoiled by at least the nasty crunch of sand on the teeth.
It is not necessary to boil the saffron milk caps; some recipes do not specify this stage of processing at all. But in most cases, saffron milk caps are still boiled in salted water for 15–20 minutes before frying.
It is not recommended to fry mushrooms under the lid. This method of frying will prevent excess moisture from escaping and instead of an appetizing dish you will end up with shapeless porridge. Cover with a lid 5–7 minutes before the end of cooking, then simmer over low heat.
The oil is added after all the liquid has evaporated. It is important not to overdo it with spices. They can drown out the mushroom flavor.
Ryzhiki are combined with other varieties of mushrooms. They can be combined with milk mushrooms, porcini mushrooms and even boletus mushrooms. You will get an assortment. Moreover, such a mushroom bouquet can not only be fried, but also canned.
The taste of the finished dish is complemented by sour cream, green onions, garlic and spices.

There are many recipes, and each one is worthy of attention.

With onion

“Zharekha” with onions is one of the most popular and easiest to prepare mushroom dishes.

Fried saffron milk caps with onions can also be frozen for later use.

We take:

one onion;
50 milliliters of vegetable oil;
500 grams of mushrooms;
salt and pepper - to taste.

Cooking:

Cut the processed saffron milk caps into pieces and boil for 15 minutes.
Place the mushrooms in a colander. Place on a heated frying pan. When all the liquid has evaporated, add vegetable oil.
After 10 minutes of frying (without a lid), finely chopped onion is added to the frying pan.
After the golden crust appears, close the lid and turn off the stove.

With potatoes

In August, when mushroom hunting begins, the potato harvest is in full swing. Therefore, a couple of “mushrooms and potatoes” are in great demand this season. Simple, fast and practically free.

We take:

0.6-0.7 kilograms of saffron milk caps;
100 milliliters of vegetable oil;
0.5 kilograms of potatoes;
0.2-0.3 kilograms of onions;
salt, spices - to taste.

Cooking:

Boil the washed and cut into 4-6 pieces saffron milk caps for 15 minutes in salted water, drain in a colander.
Peel the potatoes, cut them into small pieces, and cut the onions into half rings.
Place mushrooms on a heated frying pan. When all the liquid has evaporated, add oil.
Fry the mushrooms without a lid for 10 minutes.
Add the onion and continue to fry until it turns golden.
Next comes the potato wedges. Fry, stirring, until the potatoes are ready. A few minutes before the end of frying, add salt and pepper.

In flour

When you bring a lot of saffron milk caps from the forest, the question arises: what to do with them? It is clear that most of it will be spent on winter preparations, but it is worth leaving a little for preparing the next dinner or lunch. Have you tried everything - both in sour cream and with potatoes? It's time for the saffron milk caps fried in flour.

We take:

50 grams of flour;
60 milliliters of vegetable oil;
500 grams of mushrooms;
10 grams of salt
a bunch of greenery.

Cooking:

The prepared mushrooms are dried using paper napkins.
We separate the hats from the legs.
Mix flour with salt in a separate container.
Gently roll the caps and legs in the flour mixture and place them on a flat surface. At this time, the oil in the frying pan should heat up.
Fry the saffron milk caps on each side until golden brown. Then simmer under a closed lid for 5 minutes.
Before serving, decorate with greens.

In cream

Cream will complement the mushroom flavor.

We take:

one onion;
1 kilogram of mushrooms;
70 milliliters of vegetable oil;
200 milliliters of cream;
salt and seasonings - to taste.

Cooking:

Cut the prepared mushrooms into small pieces.
Finely chop the onion.
Fry the mushrooms until half cooked for 10 minutes. Then add onions to them.
After another 10 minutes, pour the cream into the pan. Close the lid and reduce the heat to low. The dish is cooked for another 5–7 minutes.

Calorie content

Fried saffron milk caps have high nutritional value. They saturate the body with protein and relieve hunger for a long time. Wherein:

calorie content per 100 grams – only 17.4 kcal;
fat content is minimal - 0.8 g;
protein volume – almost 2 g;
carbohydrates – about 0.5 g.

IMPORTANT! It is recommended to eat any mushrooms in the first half of the day: they are quite a heavy product for digestion.