What to cook from saffron milk caps. How to cook saffron milk caps: simple recipes for dishes with mushrooms. Saffron milk caps for the winter - hot cooking recipe

It is generally accepted that the king of mushrooms is the boletus. However, many mushroom pickers put pine or pine saffron milk cap in first place. It can be found in young pine trees that grow along the grassy edges of older ones pine forests. Look for it where pine trees were planted to strengthen the soil from destruction on high hills, and where pine trees grow on the slopes of already formed dens. Rizhik - a gentle, affectionate and kind name - was given to this mushroom for its wonderful taste. It is impossible to talk about these mushrooms without a diminutive form. “Come, friend, I have excellent saffron milk caps,” - this is how they invite you to a table somewhere in the Vologda region or in a Nizhny Novgorod village.

Ryzhik is easy to recognize. This is a bright, orange-red mushroom with concentric darker orange zones, at the break it secretes a milky orange juice, not caustic, with a resinous odor, turning green in the air. The cap of the mushroom is up to 17 cm in diameter; in young mushrooms it is rounded-convex, in old ones it is wide-funnel-shaped. The edges of the cap are first curved, then straight. Do not strive for large sizes, because the saffron milk cap is loved not only by humans. Worms often climb there and begin their journey, as a rule, from the leg. The leg of the camelina is cylindrical, 2-6 cm long, up to 2 cm thick, the flesh inside is white, and therefore attractive.

Saffron milk caps never grow alone, but always in families in the form of ribbons or lines. Where there are a lot of saffron milk caps, in the Nizhny Novgorod or Vyatka forests, they like to pickle saffron milk caps in bottles. Only those mushrooms that are able to fit into the narrow neck of the bottle get into pickling. Rizhik is a first category mushroom, one of the most delicious mushrooms. It is consumed fresh, salted, canned and pickled, retaining its bright orange color when pickled. Many believe that fried saffron milk caps are in no way inferior in taste to mushrooms prepared using old methods.

There are pine (pine) and spruce (spruce) saffron milk caps. Surely they are brothers. Only the spruce tree has a thinner cap, reddish-orange or bluish-greenish. The color zones on the cap are less noticeable, the flesh of the mushroom is brittle and loose, and the milky juice is carrot-red in color. When salted, the camelina turns green. As the Russian writer Vladimir Soloukhin said in his essay “The Third Hunt”: “Both one and the other are saffron milk caps, just as two people are two people. But one of them is a big guy, an athlete, with bulges of muscles, a blush, all breathing beauty and strength, and the other is thin and pale.”

Saffron milk caps can be collected from the end of July to the end of October, i.e. until the first hard frost. When collecting, you need to be very careful, because, despite their brightness, saffron milk caps hide quite successfully in thick grass. You can stand nearby and not see them; you have to bend down and rake the grass. And if you find one, a whole family of saffron milk caps is sure to be lurking nearby. Now let’s talk about ways to process and store saffron milk caps at home.

Raw saffron milk caps

Take the youngest and cleanest mushrooms, rinse them thoroughly in running water. Then place them in a deep bowl with the slices up and salt so that the salt gets on each mushroom. After an hour and a half, the mushrooms will give reddish juice and can be eaten. The saffron milk caps salted in this way are slightly bitter, which gives the taste a special piquancy. (This dish is considered an excellent addition to a glass of cold vodka.)

Salted saffron milk caps

There are two ways to pickle saffron milk caps: cold and dry pickling. Let's consider both options:
Cold way. Carefully sort the saffron milk caps, remove any debris, and rinse with water. Cut off the long stems, if any, and place the mushrooms in the prepared dish, caps down, in dense layers 6-10 cm thick. Sprinkle each layer of mushrooms with salt at the rate of 40-60 g of salt per kilogram of fresh mushrooms. Place a wooden circle of the appropriate diameter, wrapped in a clean cloth, on top of the mushrooms placed in the dish. Place a weight (oppression) on the circle, preferably a stone that does not dissolve in brine. The load should displace the air remaining between the mushrooms and compact them. After 1-2 days, the mushrooms will produce juice. Mushrooms salted in this way will be ready 30-40 days after salting.

Dry salting. Pine and spruce saffron milk caps do not have a pungent taste and have a resinous aroma, so it is better to salt them dry. Its essence is that before pickling, the mushrooms are not washed, but thoroughly cleaned. It's not difficult, because... saffron milk caps usually grow in clean grass in well-ventilated areas. Place the peeled mushrooms in a bowl and sprinkle with salt at the rate of 40 g per 1 kg of mushrooms. Do not put any herbs and spices, because... This causes saffron milk caps to lose their specific taste and aroma. When the saffron milk caps are salted and acquire a pleasant taste, you can make canned food from them for longer storage. To do this, you need to transfer them into pre-steamed glass jars and fill them with fresh brine. Roll up the lids and sterilize the jars: 0.5-liter jars - 30 minutes, liter jars - 40 minutes.

Salted mushrooms should be stored in a cool, well-ventilated room at a temperature of 5-6 degrees, but not lower than 0. At low temperatures, the mushrooms will freeze, crumble and lose their taste. At temperatures above 6 degrees, souring and spoilage may occur. You must ensure that the mushrooms are always covered with brine. If the brine evaporates and does not cover all the mushrooms, add cooled boiled water to the bowl. If mold appears, rinse the mug and fabric in hot, lightly salted water. Remove mold on the walls of the dishes with a clean cloth soaked in hot water.

Pickled saffron milk caps

For pickling, select caps of saffron milk caps with a diameter of no more than 5 cm. After cleaning and washing them, scald them with boiling water and place them on a sieve. Then place in glass jars, sprinkle with salt and fill with filling (for 1 kg of mushrooms 30 g of salt, 15 g of sugar and a tablespoon of sour milk or whey). Place a weight on top so that the mushrooms are always in the liquid. The fermentation process lasts 2-3 weeks.

In the Carpathian region, saffron milk caps are fermented by first soaking them for 2 hours in cold water. The soaked mushrooms are placed in glass jars and poured with cold sweet and sour filling. A wooden circle or oppression is placed on top. To prepare 1 liter filling boiled water dissolve 70 g of table salt, 20 g of sugar and add 2 tablespoons of skim sour milk or whey.

Pickled mushrooms are healthier than salted ones, because... The lactic acid formed during fermentation destroys the thick membranes of fungal cells, which are poorly digested in the human stomach. Pickled mushrooms should be stored in the same way as salted ones.

Pickled saffron milk caps

Pour selected, peeled and washed young caps of saffron milk caps with salted boiling water and leave for 2-3 minutes in a tightly sealed container. Then place them on a sieve and let cool. Place the cooled mushrooms in jars, pour cold marinade and close the lids. The marinade is prepared as follows: for 1 kg of mushrooms, take 3/4 cup of water, a teaspoon of salt, spices and boil for 20-30 minutes over low heat. After cooling slightly, add 0.5 cups of 8% vinegar to the marinade.

Store pickled saffron milk caps in a cool room, at a temperature of about 8 degrees. They can be eaten 25-30 days after pickling. When mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, baked jars and pour the marinade again.

Recipes with saffron milk caps

Potato soup with salted saffron milk caps

Ingredients:
200 g salted saffron milk caps,
6 glasses of milk,
50 g butter,
1 bay leaf,
salt, herbs to taste.

Preparation:
Boil the salted saffron milk caps, drain the water, finely chop the mushrooms and place in a saucepan. Add bay leaf, sautéed onion, and finely chopped potatoes to them. Pour boiling milk, add butter and cook until tender. Sprinkle the soup with finely chopped dill or parsley.

Soup with fresh saffron milk caps

Ingredients:
300 g fresh saffron milk caps,
1 head of onion,
1 tbsp. semolina,
2 tbsp. Sour cream,
1 tbsp. l. ghee,
salt, pepper, dill to taste.

Preparation:
Peel and finely chop the onion. Wash and chop the mushrooms. Melt the butter in a cauldron, add mushrooms and onions, add salt and pepper, and add semolina in a thin stream. Boil for 30 minutes. When serving, season with sour cream and sprinkle with dill.

Fresh saffron milk caps in sour cream

Ingredients:
10-12 pieces of fresh saffron milk caps,
1 onion,
1-2 tbsp. l. sour cream,
frying oil,
salt to taste.

Preparation:
Lightly fry the chopped onion in oil. Then add washed, flour-breaded fresh saffron milk caps, add salt and fry in oil. When the saffron milk caps are fried, add sour cream to them and heat on the stove until ready.

Potatoes with saffron milk caps

Ingredients:
500 g potatoes,
1 cup chopped salted saffron milk caps,
3 tbsp. l. grated cheese
25-30 g sour cream,
50 g butter.

Preparation:
Boil jacket potatoes in salted water. Peel it, cut into slices and fry in oil. Chop the salted saffron milk caps. Place the fried potatoes in layers in a frying pan, layering them with saffron milk caps. Sprinkle with grated cheese, pour over sour cream, drizzle with oil and bake in the oven.

Boiled saffron milk caps

Carefully inspect the mushrooms for the presence of worms. Rinse well, cut into medium pieces and boil in salted water for 10-15 minutes. Place the boiled saffron milk caps in a colander and let cool. Place the cooled mushrooms in a bowl and season vegetable oil, add a clove of grated garlic. Serve with boiled potatoes.

Salad with saffron milk caps and squid

Ingredients:
200 g pickled saffron milk caps,
400 g boiled squid,
5 pieces of boiled potatoes,
2 pickled cucumbers,
1 glass of mayonnaise,
1 cup green salad,
ground black pepper and salt to taste.

Preparation:
Cut pickled saffron milk caps, boiled squid, boiled potatoes, pickled cucumbers into slices, chop onions, mix everything. Season with salt, pepper, mayonnaise and place in a salad bowl on green lettuce leaves.

Fresh saffron milk salad

Ingredients:
300 g fresh saffron milk caps,
2 onions,
1/2 cup sour cream,
salt and pepper to taste.

Preparation:
Scald peeled and washed saffron milk caps with boiling water and soak in it for 1-2 minutes, add fried onions, salt, season with sour cream and pepper, simmer in the oven for 5-10 minutes.

Salad of pickled saffron milk caps with eggs and green peas

Ingredients:
200 g pickled saffron milk caps,
75 g green onions,
3 tbsp. l. sour cream,
1 hard-boiled egg,
5 tbsp. canned green peas,
salt to taste.

Preparation:
Coarsely chop the mushrooms, add chopped egg, canned green peas, chopped green onions, salt, sour cream. Mix everything, put it in a heap in a salad bowl and pour sour cream on top. Before serving, garnish with green onions and sliced ​​eggs.

Salted saffron milk salad

Ingredients:
250 g salted saffron milk caps,
2 onions,
1 apple,
3 tbsp. vegetable oil,
pepper and sugar to taste.

Preparation:
Cut the saffron milk caps into small strips, the onion and peeled apple into cubes. Mix everything, season with pepper, sugar, and oil. Before serving, garnish with onion rings or chopped herbs.

Sandwiches with saffron milk caps

Ingredients:
150 g salted or pickled saffron milk caps,
50 g butter,
1 head of onion,
3 tbsp. Sour cream,
1 tomato
3 slices of bread,
green onions to taste.

Preparation:
Rinse the mushrooms under running cold water, place in a colander to drain, chop finely, mix with sour cream and finely chopped onion. Spread the bread with butter and place the mushroom mince on it. Garnish the sandwiches with tomato slices and green onions.

Many people make marinated or salted saffron milk caps, believing that in this form they are most delicious. However, many people also like these mushrooms fried. Therefore, information on how to fry saffron milk caps in a frying pan will not be superfluous. It's never too late to learn new recipes.

Cooking features

In order for fried saffron milk caps to turn out truly delicious, you should know some of the features of cooking them in a frying pan.

• Before cooking, saffron milk caps must be thoroughly cleared of forest debris. They have a specific shaped cap, in which blades of grass and needles often accumulate, so it is convenient to use an old toothbrush to clean them. After cleaning, the saffron milk caps need to be washed.
• Pre-treatment of saffron milk caps includes more than just washing. They should be sorted out, throwing away the spoiled ones (wormy saffron milk caps are often found). Good specimens need to be cut into several pieces (4–8 depending on size). It is desirable that each piece includes a fragment of the cap and stem. An exception can be made only for young mushrooms, the size of which is already small. It's also worth keeping in mind that some recipes call for using whole mushroom caps. If you choose this one, then you only need to cut off the stems from the mushrooms, which can also be fried in a frying pan or used to prepare mushroom caviar.
• It is not necessary to boil the saffron milk caps; some recipes do not include this stage of processing. However, in most cases, saffron milk caps are still boiled in salted water for 15–20 minutes.
• You cannot fry saffron milk caps all the time under the lid; it must be removed at least temporarily so that excess moisture from the mushrooms can evaporate. Otherwise, instead of appetizing saffron milk caps in the frying pan, you will find a shapeless mass.
• When using spices, it is important not to overdo it so that they do not overwhelm the pleasant aroma of the mushrooms.

Otherwise, the specifics of preparing fried saffron milk caps depend on the recipe.

Ryzhiki fried with onions

• saffron milk caps – 0.5 kg;
• vegetable oil – 50 ml;
• onions – 0.2 kg;

Cooking method:

• Sort, wash the saffron milk caps and cut them into small pieces.
• Boil (15 minutes in salted water).
• When the water has drained, place the saffron milk caps in a preheated frying pan and heat without oil until some of the moisture has evaporated from them.
• Pour oil into the pan and, stirring the mushrooms occasionally, fry them for 10–15 minutes.
• Add diced onions to the mushrooms, salt and ground black pepper if desired, stir.
• Fry until the onion turns golden.
• Reduce heat and cover the pan with a lid. Simmer the saffron milk caps for 5 minutes and place on plates.

Frying saffron milk caps in a frying pan according to this recipe is not at all difficult. You don’t even need to boil them first, but simply pour boiling water over them. But in this case they need to be cut very finely.

Ryzhiki fried with potatoes

• saffron milk caps – 0.6-0.7 kg;
• vegetable oil – 100 ml;
• potatoes – 0.5 kg;
• onions – 0.2-0.3 kg;
• salt, ground black pepper - to taste.

Cooking method:

• Boil the washed and cut into 4-6 pieces saffron milk caps for a quarter of an hour in salted water, drain them in a colander.
• Peel the potatoes and cut into small cubes.
• Peel the onions and cut into half rings.
• Heat half the oil in a frying pan and add the saffron milk caps.
• Fry the mushrooms with the lid open until excess liquid has evaporated.
• Add the onion and continue to fry until it turns golden.
• Pour in the remaining oil and add the potatoes. Fry, stirring occasionally, until the potatoes are done. A few minutes before, salt and pepper the dish.

Roasted saffron milk caps with potatoes are usually served with sour cream and herbs, but even without them they turn out very tasty and filling. If you wish, you can fry mushrooms not on a vegetable stove, but on butter. In this case, the dish will turn out even more aromatic and tender.

Ryzhiki fried in flour

• medium-sized or large saffron milk caps – 0.5 kg;
• wheat flour – 50 g;
• salt – 10 g;
• vegetable oil - how much will be needed;
• greens - for decoration.

Cooking method:

• Thoroughly peel raw saffron milk caps, wash them, pour boiling water over them and dry with a napkin.
• Cut off the caps: they and the legs will need to be fried separately.
• Mix flour with salt. Add some ground black pepper if desired.
• Heat oil in a frying pan.
• Dredge mushroom caps in flour and fry on all sides until crispy. Cover with a lid and simmer for 5–10 minutes over low heat.
• Do the same with the legs.
• Place the caps and stems on a plate and sprinkle with chopped herbs.

The saffron milk caps fried according to this recipe turn out very beautiful, appetizing and crispy.

Ryzhiki fried in sour cream

• saffron milk caps – 1 kg;
• sour cream – 0.2 kg;
• onion – 0.2 kg;
• vegetable or melted butter – 60–80 ml;
• salt, seasonings - to taste.

Cooking method:

• Wash the saffron milk caps and cut into small pieces.
• Cut the onion into cubes.
• Fry the saffron milk caps in oil for 10 minutes.
• Add the onion and fry the mushrooms with it for another 10 minutes.
• Season with salt and pepper and cover the pan with a lid. Simmer mushrooms in sour cream for 15–20 minutes.

Ryzhiki, fried according to this recipe, can be used as a sauce for potatoes, buckwheat porridge, and pasta.

Fried saffron milk caps for the winter

Composition (per 1 l):

• saffron milk caps – 1 kg;
• vegetable oil – 0.2 l;
• salt – 5 g.

Cooking method:

• Boil the prepared (washed and chopped) saffron milk caps for 15 minutes.
• Heat the oil in a deep frying pan with a thick bottom.
• Place the saffron milk caps in the oil and fry them for 30 minutes. Add salt 5 minutes before readiness.
• Place the mushrooms in sterilized jars and cover with the oil in which they were fried. Close with nylon lids and store in a cool place after cooling.

The saffron milk caps will be better stored if the oil, before pouring it into the mushrooms in jars, is mixed half and half with table (9 percent) vinegar - according to this recipe, fried saffron milk caps are prepared for the winter in Bulgaria.

It’s worth frying saffron milk caps in a frying pan at least once - using any of the above recipes, they are easy to prepare, and the result will exceed expectations.

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 that are building and nutritional material 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 winter time year. 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. Saffron milk caps, 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 festive table, a tasty addition to a side dish, and many prefer to eat them as an independent dish, after frying them with onions in butter and seasoning 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 others. delicious preparations, such as preparing 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 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 preliminary work is completed, 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 placed in 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 over 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.

Much has been written about how saffron milk mushrooms are prepared. culinary recipes. They do everything they can with them: fry them, salt them, and marinate them. Potatoes with saffron milk caps are classic dish Russian cuisine, the history of which goes back more than one century.

Saffron milk caps are very easy to recognize even for those who are not an avid mushroom picker. Mushroom caps have a bright orange-red color; their shape can be either round and convex, or funnel-shaped. It is not recommended to collect large specimens, because they can be favored by forest insects and worms.

It is no coincidence that the color of saffron milk caps is so rich. This is explained by the high content of beta-carotene in the mushroom, which is transformed into vitamin A when it enters the human body. It plays a very important role in maintaining health and visual acuity.

The benefit of mushrooms is that they are a source of minerals and trace elements that a person needs to maintain normal life. Among them:

• sodium;
• magnesium;
• potassium;
• phosphorus;
• iron;
• calcium, etc.

The mushroom contains a plant-derived antibiotic called lactrioviolin. It naturally inhibits the growth of harmful microorganisms and is used to treat bacterial infections.

The amino acids found in saffron milk caps are easily digestible by the human body. That is why after eating mushrooms prepared in various ways there is no feeling of heaviness in the stomach.

Saffron milk caps can be included in vegetarian menus because they are a complete source of protein and a high-calorie food. It is recommended to eat them during fasting, when the body has an urgent need for nutrients.

Along with beneficial properties, saffron milk caps also have some harmful ones. Among them:

• ability to cause constipation;
• inability to be consumed by people with diseases of the digestive system.

Please note that it is necessary to avoid including mushrooms in the diet after undergoing gall bladder surgery.

In addition, despite the recognition of saffron milk caps, people who have no experience in this matter should be careful when collecting them. Even one poisonous mushroom that accidentally gets into the basket can have the most negative impact on health and pose a real danger.

How to pickle saffron mushrooms (video)

Methods of marinating and salting

Rizhiki are mushrooms that can be eaten raw. To do this, you need to choose only young, strong specimens that have not spoiled or been eaten by worms. They are washed well under ordinary running cold water, and then placed in a deep container with the plates facing up. After this, the mushrooms must be thoroughly salted so that the salt gets on each of them. After 1 hour or a little more, the saffron milk caps will give juice of a special reddish hue. This means you can eat them. In this way, salted mushroom is considered a good appetizer for strong alcoholic drinks.

Pickling saffron milk caps is also popular. How to salt them? This is done in two ways:

• cold;
• dry

For the first method, the mushrooms are sorted, cleared of any remaining soil, grass and leaves, and washed. If they have long legs, then they must be cut off and then placed tightly with their caps down in the prepared dish. The mushroom layers should be from 6 to 10 cm thick and thoroughly sprinkled with salt (for 1 kg of saffron milk caps - 60 g of salt). Everything is placed under pressure to get rid of excess air inside. The dish takes about 30 days to prepare.

It is recommended to dry-pickle pine and spruce saffron milk caps. It implies the absence of any liquid during the cooking process; the mushrooms are not even washed, only cleaned. In the container where they are placed in the same way as for cold salting, the forest product is sprinkled with salt (40 g of salt per 1 kg of saffron milk caps).

Dry salted mushroom can be used to prepare canned food that lasts longer. The saffron milk caps are placed in steamed glass jars, filled with brine, the lids are rolled up and sterilized.

To prepare pickled saffron milk caps, you need to carefully select mushrooms that have caps no more than 5 cm in diameter. They are cleaned, washed, and always doused with boiling water. Only the caps are placed in jars, covered with salt, and filled with a solution of 30 g of salt, 15 g of sugar, 1 tbsp. l. sour milk per 1 kg of mushrooms. The weight that is placed on the mushrooms should go into the liquid. The preparation process takes 3 weeks.

Pickled saffron milk caps are also quite simple to prepare. The prepared caps are poured with boiling salted water and allowed to brew for 3 minutes under the lid. After this, drain the liquid and cool the mushrooms, then put them in jars and pour marinade at room temperature.

The marinade is specially prepared from ¾ glass of water, 1 tsp. salt and spices to taste per 1 kg of mushrooms. It is boiled for 30 minutes over low heat, and then ½ cup of 8% vinegar is added.

How to cook saffron milk caps (video)

Recipe for soup, salad and potatoes with saffron milk caps

An exquisite tender soup is prepared from fresh saffron milk caps. To do this you need to take:

• mushrooms - 300 g;
• onion - 1 pc.;
• semolina - 1.5 tbsp. l.;
• sour cream - 2 tbsp. l.;
• ghee - 1 tbsp. l.

Finely chop the onion, wash and chop the mushrooms. Fry the onions and saffron milk caps in melted butter, add salt, and gradually add semolina. Boil everything over low heat for 30 minutes, serve with sour cream and herbs. If little liquid has formed during the stewing process, you can add water or broth.

To prepare potatoes with saffron milk caps you need to take:

• chopped salted saffron milk caps - 1 cup;
• potatoes - 0.5 kg;
• grated hard cheese - 2 tbsp. l.;
• sour cream - 30 g;
• butter - 50 g.

First boil the potatoes in their skins, cool, peel and fry. Place potatoes and mushrooms in layers in a deep frying pan, sprinkle with cheese, pour in sour cream, and bake in the oven for 20-30 minutes.

Pickled saffron milk caps can be used to make a salad. You need to take the following ingredients:

• pickled mushrooms - 200 g;
• chicken egg - 1 pc.;
• green peas - 4 tbsp. l.;
• sour cream - 2 tbsp. l.;
• green onion - 70 g;
• salt.

The egg needs to be boiled, the remaining ingredients cut, mixed, seasoned with sour cream, and salt. The resulting salad can complement your holiday table.

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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 nutritional value 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. Ryzhiki 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 beneficial properties 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 with pancreatitis, cholecystitis, low acidity gastric juice. 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 - 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!