Pickled saffron milk caps, stored in jars for the winter, are an amazingly tasty snack! Crispy, aromatic mushrooms will find their rightful place among preparations made from forest products, as will the caviar made from them, which I have already talked about. It is in our country that saffron milk caps are popular among several generations of residents, when people realized that mushrooms are edible, and in many countries they are considered a delicacy. But in order to prepare an appetizer that lives up to its loud name, novice mushroom pickers will have to learn some nuances and not miss the recipe.
Try to immediately process the harvested crop; the success of the snack largely depends on this. The saffron milk caps will not lose their inherent aroma and taste and will turn out pleasantly crispy.
Pickled saffron milk caps for the winter - a simple recipe in jars with vinegar
If you want to learn how to properly marinate the gifts of the forest, master this method - the simplest. Read the step-by-step story and repeat the steps - I’ll share all the secrets. Take:
- Ryzhiki – 700 gr.
- Water - a glass.
- Salt - a large spoon.
- Garlic – 3 cloves.
- Cloves – 3 buds.
- Peppercorns – 10 + 5 pcs. allspice.
- Bay leaf – 5 leaves.
- Vinegar 9% - 3 large spoons.
Step by step recipe:
Any preparation begins with the preparation of the main product. Sort through the saffron milk caps and remove any debris. Rinse with plenty of water and set aside to remove excess glass. There is no need to soak the mushrooms. Cut off the long stems and divide the large caps into several parts.
Put the water to boil. I don't pour too much because the mushrooms will release their juice. When the liquid boils, add a tablespoon of salt and immerse the chopped saffron milk caps.
Let it boil, add all the seasonings listed in the recipe into a saucepan. Stir, cook covered for about 20 minutes. After boiling, adjust the heat to low. At the same time, sterilize the lids with the jars.
After the specified time has passed, remove the bay leaf and replace it with chopped garlic. Pour in the vinegar and mix the contents thoroughly again.
Cook for just a couple more minutes, then turn off the burner. Place the mixture into jars. Screw on with screw caps, or roll up under a regular iron one. Place the jars upside down. Cover with a blanket and wait until it cools completely. Then check to see if the marinade is leaking. Store the preserves in an unheated pantry or cellar.
How to make saffron milk caps in your own juice with onion marinade
In the proposed recipe, onions are added to the marinade for saffron milk caps cooked in their own juice. In addition, it is better to cook this snack option in a pressure cooker, which will help the housewife save time, as well as preserve nutrients and beneficial substances in the main product.
- 2 kg of saffron milk caps;
- 5 pieces. black currant leaves;
- 1 sprig of dill;
- 2 leaves of green horseradish;
- 3 cloves of garlic;
- 4 things. onions;
- 2 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 8 tbsp. l. vinegar 9%.
How to properly marinate saffron milk caps in their own juice with onions is described below.
- The bottom of the pressure cooker is covered with horseradish leaves, black currants and dill.
- Peeled and washed saffron milk caps are chopped into medium pieces and placed on a “cushion” of leaves.
- Sprinkle salt, sugar, chopped garlic and onion cut into thin half rings on top.
- Add vinegar, mix gently, close the lid and place on the stove.
- During cooking, mushrooms release a lot of juice, which will form the marinade for the fruiting bodies.
- When the temperature in the pressure cooker reaches maximum, reduce the heat and simmer for 30 minutes.
- Turn off the stove, let it stand for 15 minutes and open the lid of the pressure cooker.
- Remove the leaves from the mushrooms, transfer the fruiting bodies to sterilized jars to the very top.
- Let stand for 10 minutes and cover with lids that have also been sterilized.
- The jars are turned over, covered with a blanket and left to cool completely.
- Only completely cooled jars of mushrooms are taken to a cool place for storage.
How to pickle saffron milk caps in a hot way
In fact, all marinating is done hot, since the mushrooms must be boiled. This recipe is known as “Polish style”. It is distinguished from others by its spicy-tasting marinade.
We take:
- Mushrooms – 1 kg.
- Salt – 50 gr.
- Granulated sugar – 80 gr.
- Water - liter.
- Vinegar 9% - ½ cup.
- Mustard powder - teaspoon.
- Horseradish root - a piece.
- Sweet peas – 5 pcs.
- Carnation buds - a couple.
- Laurel is a leaf.
Marinate:
- Prepare the marinade in advance. Add a piece of horseradish, cloves, pepper, bay leaf, and mustard to a liter of boiling water. Cook for 30 minutes. remove from the stove and leave to steep for a day.
- The next day, boil the infusion again, adding salt, sugar and vinegar. Add the prepared saffron milk caps to the marinade and cook for 15 minutes.
- Skim off the foam, catch the mushrooms, and distribute among the jars. Pour boiling marinade over it and seal tightly. After cooling, move to a cool place.
Delicious mushrooms are not only prepared for the winter. Coming from the forest, you can quickly fry saffron milk caps, cook soup, or bake in the oven. about all the cooking recipes on a separate page of the site.
Pickled saffron milk caps are the most delicious recipe
A simple way to pickle saffron milk caps for the winter is a completely hassle-free process for preserving your favorite mushrooms. Even those cooks who have absolutely no experience in such matters can cope with it.
Ingredients:
- Ryzhiki 700 grams
- Salt 2 tbsp
- Sugar 20 grams
- Allspice 5-7 peas
- Cloves 3-4 pcs.
- Vinegar 9%50 ml
- Sunflower oil 50 ml
- Garlic 4 cloves
- Bay leaf 1 piece
Preparation:
- Calibrate the harvest of saffron milk caps, select small ones for marinade. It is good to clean the mushrooms from forest debris and rinse them.
- Place the saffron milk caps in a saucepan, pour in clean cold water, add a little salt and boil the saffron milk caps for 15-20 minutes. Strain the broth.
- For the marinade, mix salt, sugar, peppercorns, cloves and bay leaves, pour in 600 ml of clean water and boil the marinade until the salt and sugar are completely dissolved and the spicy aroma is revealed. Add vinegar and aromatic sunflower oil to the hot marinade.
- Wash 250 gram jars well with soda and scald with boiling water.
- Place boiled saffron milk caps tightly in a jar mixed with chopped garlic.
- Pour the marinade over the saffron milk caps, seal the jars tightly, cool completely at room temperature, and store in the cold.
- The recipe for “Marinated saffron milk caps” is ready, bon appetit
