Canned saffron milk caps for the winter. Step-by-step recipes for pickled saffron milk caps: cooking is tasty and simple. Fried saffron milk caps for the winter: recipe with photos

Ryzhiki are a favorite delicacy at many feasts. They can be pickled, salted, fried, frozen or simply boiled. The most labor-intensive stage of preparing mushrooms is collecting and cleaning them, then the process is quite simple. Today we’ll talk about how you can marinate saffron milk caps and get a really tasty and aromatic product. Exists a large number of recipes, and such a variety will appeal to many gourmets. So, how to pickle saffron milk caps?

To prepare a pickled product deliciously, you need to properly prepare it for the pickling process. For this there is step-by-step instruction:

Thoroughly clean the collected saffron milk mushrooms and wash them under running water.
Take a pan and fill it with water, place the container on the stove and bring to a boil.
Add salt and reduce heat.
Place the mushrooms in the pan and cook for about 20 minutes.
After this time, turn off the stove and drain the water. Place the mushrooms themselves in a colander, be sure to rinse them and allow excess water to drain. Next, you can start preparing the brine.

If you have a lot of mushrooms, you can safely freeze them so that they do not spoil. But on any day you can get frozen saffron milk caps and safely fry them with potatoes or simply boil them for a snack.

Pickling options

Pickling saffron milk caps is not a particularly complicated process. The main thing is to follow the technique of cooking mushrooms so that they do not darken. You can pickle saffron milk caps in several ways, some of which you will see in the table below. All recipes require 1 kg of mushrooms, pre-boiled.

Recipe name	What is needed for brine	How to cook
Flavorful and simple recipe	garlic – 1 pc.; vinegar essence - 8 tbsp. l.; salt (it is best to choose coarse) – 1 tbsp. l.; dry cloves – 2 – 3 pcs.; cinnamon – 1 tsp; horseradish – about 3 – 4 leaves; sugar – 1 tbsp. l.; allspice in the form of peas – 5 – 7 pcs.; Bay leaf- some; dill - several umbrellas; water – 100 ml.	Put water on the fire and add all the ingredients there, except saffron milk caps and vinegar. After boiling the marinade for several minutes, add vinegar at the end, and then pour the brine into jars with saffron milk caps.
Hot way	water – 150 ml; citric acid – 1.5 g.	Preparing a sour-salty marinade is simple. Just boil water, add salt and citric acid. After 5 minutes of cooking, pour the prepared brine into jars with mushrooms. This option may well be winter, you just need to roll up the containers with metal lids
With spices	cloves – 1 bud; salt – 1 tsp; black pepper – 7 pcs.; water – 1000 ml; vinegar essence 9% – 100 ml.	Place the saffron milk caps in a saucepan, add salt and water. Boil for 5 minutes, place the mushrooms in a colander. To make the marinade, mix all the spices with water and cook for a few minutes, then cool. Place the pickled saffron milk caps in jars and refrigerate.

Mushrooms need to be marinated for 2 to 3 days. All this time, the jars of mushrooms should be in the refrigerator.

Preparing saffron milk caps for the winter: recipes for delicious pickles

How wonderful it is sometimes to crawl into the cellar in winter and take out a jar of pickled saffron milk caps. However, in order to implement your plan, you need to try to prepare them in advance. Marinated mushrooms for the winter are prepared as follows:

Wash the mushrooms and distribute them throughout the pan in even layers. Then add water so that it completely covers the saffron milk caps.
Place the pan on the stove and cook them for about 20 - 25 minutes. After this, you need to immediately pour the water out of the pan and transfer the saffron milk caps to a colander, where the excess water will finally drain from them.
After the mushrooms are ready, you need to proceed with their further preparation. Brine options will be presented below.
Place saffron milk caps in sterilized jars and pour prepared brine on top. If you plan to taste the prepared product in the near future, you can close the jar with a nylon lid. If you pickle saffron milk caps for the winter for long-term storage, you need to seal the jars with a metal lid.
Mushrooms should be stored for the winter in a cool, dark place. Ideal if it is a cellar.

Knowing how to pickle saffron milk caps for the winter, you can truly get delicious snack for any feast. To please yourself and your guests with an unusual taste, try different options for preparing brines.

Recipe name	Brine ingredients	How to cook
Marinating saffron mushrooms recipe for the winter with spices	bay leaf – 2 – 3 pcs.; black pepper in the form of peas – 5 pcs.; dried dill - 2 umbrellas; sugar – 1 tbsp. l.; drinking water - half a liter; allspice – 5 pcs.; dried cloves – 1 – 3 pcs.; salt – 2 tsp; vinegar essence (preferably 9%) – 100 ml.	Add water to the container and put on fire. Bring to a boil, add sugar and salt, as well as all other spices. Then pour in vinegar and add saffron milk caps. After 40 minutes of cooking over low heat, you can put the product in sterilized jars and roll them up
Recipe for pickling saffron milk caps with tomato sauce	onion – 1 kg; carrots – 1 kg; salt - according taste preferences; tomato paste – 750 g.	The recipe for cooking mushrooms involves placing saffron milk caps in a pan in layers and adding grated carrots and onions cut into rings. Next, this is all thoroughly mixed with the sauce and cooked for half an hour. Salt should be to your taste. As soon as the mushrooms are ready, put them in jars and roll them up
Traditional recipe	clean water – 100 ml; sunflower vegetable oil – 2 – 3 tbsp. l.; salt – 3 tsp; black peppercorns – 5 – 8 pcs.; bay leaf – 1 pc.; head of garlic – about 3 – 4 cloves; vinegar - half 1 tsp; fresh or dried dill - 2 sprigs.	Pour water into a saucepan and place it on the stove. Add spices, salt, oil, dill and garlic to the future brine. After the marinade boils, cook it for another 5 minutes and add vinegar at the end. After this, distribute the finished brine into jars with saffron milk caps placed in them.

Many mushroom pickers consider saffron milk cap to be the most noble mushroom. This is not at all surprising, since it has a pleasant and refined aroma and taste. Many housewives are wondering how to prepare mushrooms for the winter. An excellent dish of pickled or pickled saffron milk caps can be made easily and quickly if you find the right recipe preparations. There are several of them presented in the article.

How to recognize saffron milk cap?

This mushroom cannot be confused with others due to their light orange color, which gave them their name. On a young mushroom the cap is flat or slightly curved inward, with the edges always looking down. Over time, saffron milk caps become like a funnel.

The flesh of these mushrooms is orange and quite dense. If you cut a mushroom, it will produce milky juice. Its taste is sweetish with bitterness. The mushroom comes into contact with air, which turns it greenish. The stem of the mushroom is cylindrical in shape and has grooves painted in a darker color.

Technology of preparation for marinating

Mushrooms must be prepared before marinating. First, they are sorted through to remove all forest debris. Next, the mushrooms are carefully examined and specimens with worms and rotten ones that are unsuitable for pickling are removed. They are then thoroughly washed under running water and sorted by size. The legs are shortened at the bottom by two centimeters.

Step-by-step recipes with pictures

So, let's proceed directly to harvesting mushrooms for future use.

Hot marinating of saffron milk caps

This recipe quite popular with housewives. This method allows you to get an excellent snack, a jar of which is pleasant to open in the winter, especially on holidays. If you have one kilogram of saffron milk caps, you will need the following ingredients in quantities:

Salt - 7 grams.
Citric acid - 1.5 grams.
150 ml water.

How to cook?

This recipe involves opening the jar in winter, the snack is completely safe and has an unsurpassed taste.

Original pickling recipe

You can pickle mushrooms for the winter according to the following recipe. The winter snack obtained in this way will amaze with its incredibly delicate taste. You don't need a lot of ingredients, just need water and salt.

Before salting, saffron milk caps are soaked in clean water. After that, they are transferred to a saucepan, filled with water and boiled for three minutes. Then the saffron milk caps are poured cold water and discard in a colander, allow time for the water to drain completely.
Place the mushrooms in a sterilized jar, caps down, in layers. Sprinkle each row with 1 tablespoon of salt. Pour cold water over the mushrooms, there should be a little of it, otherwise the saffron milk caps will release juice.
A weight is placed on top of the mushrooms. A wooden circle on which a jar of water is placed is suitable. If you are afraid that mold will appear and grow in the container, add a little vegetable oil to the mushrooms.
After a while they will begin to sink to the bottom. This will mean that you can add a new portion.

This recipe allows you to pickle saffron milk caps without using vinegar. Jars of red mushrooms should be stored in cool conditions. After a month and a half, the snack is ready to eat.

Pickled saffron milk caps with seasoning

Mushrooms themselves have an excellent subtle taste, so they are cooked without any seasonings. However, there are gourmets who prefer rich dishes; it is for them that there is the following recipe with the addition of seasonings. This snack is easy to prepare. What will it require?

For one kilogram of saffron milk caps you need to take:

Liter of water.
Black peppercorns - 7 pieces.
Cloves - 1 piece.
Salt - 1 teaspoon.
Half a glass of 9% table vinegar.

How to cook:

This recipe is quite simple, it involves storing saffron milk caps in the refrigerator. After three days, the snack is ready to eat.

Recipe with spices

Marinated mushrooms for the winter can be prepared according to the following recipe. To do this you need to take the following ingredients:

Boiled saffron milk caps - 1 kg.
Drinking water- 0.5 l.
Salt - two teaspoons.
Sugar - 1 tablespoon.
Allspice peas - 5 pieces.
Black peppercorns - 5 pieces.
Laurel - 3 leaves.
Carnations - 2 pieces.
Dried dill umbrellas - 2 pieces.
Vinegar 9% - 100 ml.

How to cook:

Recipe for pickled saffron milk caps with red sauce

This recipe is quite simple. You will need the following ingredients:

Pre-boiled saffron milk caps should be taken in the amount of 1 kg.
Take 1 kg of onions.
You need to prepare 1 kg of carrots.
You need tomato paste - 750 grams.
You can take salt to taste.

How to cook?

Mushrooms are placed in a pan and added to them onion, cut into thin rings, and coarsely grated carrots.
Combine with tomato paste and cook for about 15-20 minutes, after which they are placed in sterilized jars and rolled up.

Marinating saffron milk caps in English without sterilizing jars

Preparing mushrooms this way involves blanching the mushrooms for five minutes. After which the water is drained, and the saffron milk caps are thoroughly washed and cut into thin strips. Then add to the container:

Dry red wine - 80 ml.
Olive oil- 80 ml.
Add sugar and salt to taste.
Omit the Dijon mustard.
The green part of the parsley.
Thin onion rings.

When the liquid begins to boil, add the saffron milk caps and cook for another 5 minutes. Then the whole mass is placed in a jar, which, after cooling, is placed in the refrigerator. A fragrant and appetizing snack will be ready to eat in three hours. Remember that this recipe does not require long-term storage. It is for those who appreciate the speed of preparing pickled saffron milk caps without sterilizing the jars.

Pickling saffron milk caps. Cold method

To prepare mushrooms for the winter using this method, you need to take the following ingredients:

Fresh saffron milk caps - 1 kg.
Currant leaf - 6 pieces.
Laurel leaf - 12 pieces.
Garlic cloves - 3 pieces.
Peppercorns - 9 pieces.
Salt - 50 grams.

How to cook?

Hot salting of saffron milk caps

To pickle mushrooms for the winter using the hot method, you need to take:

One kg of saffron milk caps.
Salt - 50 grams.
Garlic cloves - 5 pieces.

How to cook?

So this is not all recipes preparing saffron milk caps for the winter. There are tons of other great recipes for delicious, nutritious winter snacks. All you need is a little time and desire. Surely many housewives will want to treat their family and guests to such a delicious dish as pickled or salted saffron milk caps.

Pickled saffron milk caps are one of the most delicious and nutritious snacks of this kind and are very popular among mushroom pickers and gourmets. Thanks to the delicious properties of the base product, preparations made from it are always tasty and appetizing.

How to pickle saffron milk caps?

You can prepare pickled saffron milk caps for the winter according to classic recipe, or using more original and non-standard solutions. Each process of creating a delicacy has both its own individuality and general rules.

Saffron milk caps must be processed within the first 24 hours after collection.
The mushroom mass is sorted, getting rid of wormy or spoiled specimens.
Wash the mushrooms thoroughly, washing off particles of earth, sand, grass or leaves.
Raw or kept in a boiling marinade, placed in sterile jars.

Instant marinated saffron milk caps

The priority method for any preparation is always the version with minimal labor costs and a decent final result. One of these is pickled saffron milk caps “Pyatiminutka”. The minimum heat treatment time will allow you to preserve the maximum valuable properties and obtain a crispy structure of the mushrooms.

Ingredients:

saffron milk caps – 2 kg;
water – 2 glasses;
sugar – 8 teaspoons;
salt – 4 teaspoons;
garlic – 6 cloves;
vinegar 6% – 200 ml;
laurel – 5-7 pcs.;
pepper.

Preparation

Boil water with salt, sugar, adding garlic, bay and pepper.
Mix vinegar into the marinade and add saffron milk caps.
After boiling again, boil the contents of the pan for 5 minutes.
Place the mushrooms with the marinade in jars, cover with lids and put the pickled saffron milk caps in the cold for storage.

How to pickle saffron milk caps for the winter using a hot method?

Hot pickled saffron milk caps for the winter are no less tasty. With this preparation, the product can be stored until the next season, delighting household members and guests with its excellent characteristics. The composition of the spicy mix can be supplemented with garlic, cinnamon and other aromatic ingredients.

Ingredients:

saffron milk caps – 2 kg;
water – 1.5 cups;
granulated sugar – 4 teaspoons;
salt – 7 teaspoons;
vinegar 9% – 7 tbsp. spoon;
laurel – 5-7 pcs.;
pepper, oil.

Preparation

Place the saffron milk caps in a container of water and bring to a boil.
Add the remaining ingredients for the marinade, except oil, and boil the mixture for 15 minutes.
Place pickled hot saffron milk caps in jars, add oil to each, sterilize the containers for 10 minutes, seal and wrap.

How to pickle saffron milk caps in a cold way?

Cold pickled saffron milk caps are less attractive in appearance, but a hundred times tastier and healthier than those prepared using heat treatment. During the salting process, the mushrooms become dark brown, in places green color, which is normal and does not affect other characteristics of the snack.

Ingredients:

saffron milk caps – 2 kg;
salt – 100 g;
garlic – 4 cloves;
laurel – 15-20 pcs.;
allspice and currant leaves - 30 pcs.

Preparation

Mushrooms cleanse of impurities. It is preferable in this case to avoid contact with water or to thoroughly dry the product before salting.
Mushrooms are placed in a container, sprinkling the layers with salt, leaves, garlic and pepper.
Cover the saffron milk caps with gauze, place a load and keep them at a temperature of 20 degrees for 2 weeks.
Place the saffron milk caps in jars, cover them loosely and put them in the cold for storage.

Marinated crispy saffron milk caps - a recipe for the winter

Pickled saffron milk caps, the recipe for which will be outlined next, are surprisingly crispy due to the addition of horseradish root and leaves to the preparation. To enhance the crunch of the mushrooms, housewives also use oak leaves, which need to be scalded with boiling water and then added to the bottom of each jar.

Ingredients:

saffron milk caps – 2 kg;
water – 3 glasses;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar 9% – 65 ml;
laurel – 4 pcs.;
peppercorns, horseradish root and leaves.

Preparation

The saffron milk caps are filled with water, placed on the stove and boiled for 10 minutes.
Add salt and sugar, add grated horseradish root, pepper, bay leaves, and boil for 5 minutes.
Stir in vinegar and after another 5 minutes of boiling, place the mushrooms in jars, with leaves placed at the bottom.
Sterilize the pickled crispy saffron milk caps for 15 minutes, seal and wrap.

How to pickle saffron milk caps with citric acid?

For those who do not like the taste of vinegar in preparations, it is more advisable to prepare pickled saffron milk caps with citric acid, which will give the dish the necessary sourness and ensure proper preservation of the snack. For flavor, you can add dill umbrellas to the marinade, and mustard seeds will add additional piquancy to the dish.

Ingredients:

saffron milk caps – 2 kg;
water – 4 glasses;
sugar – 1.5 tbsp. spoons;
salt – 1 tbsp. spoon;
citric acid – 0.5 teaspoon;
laurel and garlic cloves – 4 pcs.;
mustard seeds – 1 teaspoon;
peppercorns, dill umbrellas.

Preparation

Boil the saffron milk caps for 10 minutes, pour into a sieve, and allow to drain.
A marinade is made from water, salt, sugar and dill umbrellas, and left for 20 minutes.
Place mushrooms into the brine that has boiled again, add pepper, bay, garlic, mustard seeds and citric acid.
Boil the mixture for 5 minutes and seal the delicious pickled saffron milk caps for the winter in a sterile container and insulate until cool.

Ryzhiki marinated with oil

Pickled saffron milk caps in jars, prepared with the addition of aromatic vegetable oil, acquire a special rich taste and aroma. The latter will not only enhance the aroma of spices and the permeation of mushrooms with them, but will also contribute to more reliable storage of the delicacy without unpleasant surprises.

Ingredients:

saffron milk caps – 1.5 kg;
water – 1 l;
sugar – 40 g;
salt – 1-1.5 tbsp. spoon;
vinegar – 100 ml;
unrefined oil – 100 ml;
garlic cloves and cloves – 7 pcs.;
peppercorns, bay.

Preparation

Boil the saffron milk caps in salted water for 15 minutes and allow to drain.
Prepare the marinade by boiling water with salt, sugar and spices for 5 minutes.
Add vinegar and oil and heat the mixture for a couple of minutes.
Mushrooms are placed in jars, alternating with chopped garlic, and poured with marinade.
Sterilize containers for 15 minutes, seal and wrap.

Pickled saffron milk caps - recipe with vinegar

The next version is for those who like it with pronounced sourness. The following simple recipe for pickled saffron milk caps is made with an impressive portion of vinegar. In this case, juniper berries and chopped onions added directly to the jars will give the snack a special taste.

Ingredients:

saffron milk caps – 2 kg;
onions – 2 pcs.;
mustard seeds – 2 tbsp. spoons;
water – 1 l;
granulated sugar - 3 tbsp. spoons;
salt – 2 tbsp. spoons and 2 teaspoons;
vinegar – 400 ml;
juniper berries – 1 tbsp. spoon;
mustard beans - 2 tbsp. spoons;
peppercorns, bay.

Preparation

Boil the marinade from water, juniper, spices, sugar and 2 teaspoons of salt for 15 minutes, add vinegar, boil for 2 minutes.
Fill the saffron milk caps with water until completely covered, adding 2 tbsp. spoons of salt, leave for 20 minutes, rinse.
Place the mushrooms in jars with onions and mustard seeds and pour in the marinade.
Sterilize pickled saffron milk caps with vinegar for 30 minutes, seal and wrap.

Pickled saffron milk caps with sugar

Prepared marinated saffron milk caps at home according to the following recipe will delight you with a pleasant sweetish mild taste with moderate piquancy. The preservative component in this case is vinegar essence, which must be added to the marinade with mushrooms 5 minutes before the end of cooking.

Ingredients:

saffron milk caps – 2 kg;
mustard seeds – 1 teaspoon;
water – 1 l;
sugar – 3 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar essence 70% – 1 tbsp. spoon;
allspice – 10 pcs.;
laurel – 3 pcs.

Preparation

Boil the saffron milk caps for 10 minutes, transfer them to a marinade made from water, salt, sugar and spices.
Boil the mushrooms for 10 minutes, add acetic acid.
After 5 minutes, put the mass into sterile jars, sterilize for 15 minutes, seal, and wrap.

Pickled saffron milk caps in tomato sauce

Incredibly tasty and appetizing pickled saffron milk caps in tomato sauce will become a universal homemade preparation that can be served independently, added to a salad, used in the preparation of pizza, other baked goods, all kinds of soups, stews, and other main courses. If desired, you can add garlic and cloves to the sauce.

Ingredients:

saffron milk caps – 1.5 kg;
tomato sauce and water - 1 glass each;
vegetable oil – 200 ml;
onion – 0.5 kg;
sugar – 1 tbsp. spoon;
salt - to taste;
allspice – 10 pcs.;
laurel – 2-3 pcs.

Preparation

Boil the saffron milk caps for 5 minutes and let them drain.
Boil water with salt, sugar, spices, add mushrooms, cook for 20 minutes.
Add sauce, butter and chopped onion, add salt to taste, and simmer for 30-40 minutes.
Place the pickled saffron milk caps in a sterile container, seal and wrap.

Ryzhiki marinated in their own juice

Pickled ones acquire a surprisingly rich taste, the degree of piquancy of which can be adjusted by adding all kinds of spices and seasonings. Citric acid, which in this case is also a preservative, will help preserve the appetizing color of the mushrooms.

Ingredients:

saffron milk caps – 2 kg;
water – 0.5 cups;
citric acid – 1 teaspoon;
salt – 1.5 tbsp. spoons;
allspice – 10 pcs.;
laurel – 4 pcs.

Preparation

The saffron milk caps are placed in a pan.
Dissolve salt and citric acid in a small amount of water and pour it over the mushrooms.
Add herbs and spices, simmer the mushrooms for 20 minutes, put them in jars.
Sterilize the workpiece for 20 minutes, seal it, and wrap it.

Marinated saffron milk caps with garlic

Delicious pickled saffron milk caps with a rich, spicy aroma can be prepared by adding an impressive portion of garlic to the marinade at the end of cooking. Fans of spice can put chili pepper rings directly into the jars, and fans of bright-tasting, fragrant preparations can add cloves, cinnamon and other spices of their choice.

Ingredients:

saffron milk caps – 2 kg;
garlic – 2 heads;
water – 0.5 l;
vinegar - 5 tbsp. spoon;
sugar – 1 tbsp. spoon;
salt – 2 tbsp. spoons;
allspice and black pepper – 10 pcs.;
laurel – 3 pcs.

Preparation

Boil the saffron milk caps and let them drain.
Boil water with salt and sugar, adding spices.
Add saffron milk caps, boil for 10 minutes, add vinegar and garlic.
After 5 minutes, spread the mass into containers, seal and wrap.

How to pickle saffron milk caps and volushki?

Having a striking external resemblance to saffron milk caps, volnushki have completely different characteristics and require an individual approach when marinating. The mushrooms must first be soaked for a couple of days, changing the water periodically, and then boiled until they sink to the bottom. If during the time that the mushrooms were soaking, saffron milk caps were collected, the mushrooms can be marinated together.

Pickled saffron milk caps are in no way inferior to other mushrooms; they are just as tasty and unique. Saffron milk caps are very beautiful, and salads based on them can be easily prepared for the winter.

Step-by-step recipe for pickled saffron milk caps: how to cook

Rizhiki are not at all difficult to prepare, just as easy as other mushrooms. They are suitable for absolutely any event. You can serve them to your guests and be sure that absolutely everyone will like them. The most important thing is to strictly follow the step-by-step recipe, then you can get the most delicious result.

You will definitely need the following products:

Saffron milk caps - a kilogram is enough.
Bay leaf - four leaves.
Carnations - three pieces.
Peppercorns - five pieces.
Onion - one.
Greens – You can add any greens you want.
Vegetable oil - two tablespoons.
Vinegar - you can take nine percent (two tablespoons) or six percent (three tablespoons).
Spices - all at your discretion, for example, specialized stores have seasonings for cooking pickled mushrooms.
Water – half a liter.

First, you should rinse everything thoroughly.

Further preparation:

Cut into any shape, as long as they are medium in size.
Place everything in a saucepan and fill with water. We are waiting for the boiling point.
Mushrooms have a specific smell; to get rid of it in the future, pour out all the water after boiling.
Fill the saffron milk caps again with water, chop the onion and throw it into the pan, followed by various seasonings and salt. We wait until everything boils. Remove any foam that appears.
Turn down the heat and add herbs (you can throw in a whole bunch, or you can cut them).

All that remains is to cook everything for at least half an hour. Then remove everything from the stove and pack the mushrooms into jars. Add oil, pepper and bay leaf to each jar.

Saffron milk caps in their own juice (video)

Dishes of pickled mushrooms

There are many most different dishes, which contain marinated saffron mushrooms:

Salads.
Soups.
Side dishes.

The taste of these dishes is very spicy and interesting. Cooking them is a pleasure. You can discover a lot of different tastes that will appeal to your loved ones.

Red fish

It is called this because it contains saffron mushrooms and ordinary fish.

For this salad you will need the following ingredients:

Saffron milk caps.
Cod.
Walnuts.
Carrot.
Spices.
Eggs.
Mayonnaise.

You can take any fish you like, for example cod.

Preparation:

Boil it, adding alternately bay leaf, salt, peppercorns, carrots and onions. After the fish is cooked, it will need to be cleaned and mashed with a fork.
Take another onion, chop and fry until golden brown. Mix with fish and place on a plate. Cover everything with a small layer of mayonnaise on top.
Next come the mushrooms. Shred them and mix with mayonnaise and walnuts, which are pre-fried in a frying pan and finely chopped.
Then cover it all with a mayonnaise layer. Rub boiled eggs over the entire salad.

Solyanka from pickled saffron milk caps

For hodgepodge you will need:

Pickled saffron milk caps.
Tomato.
Cucumber.
Spices.
Greenery

Cooking method:

Take about four hundred grams of mushrooms and cut them into small cubes.
Chop the onion and fry together with the mushrooms for about three minutes. At the end you can add grated tomato.
Take a cucumber, cut it into cubes and fry it with everything else. After two minutes, pour warm water over everything and cook over low heat.
As soon as the soup boils, start adding salt, pepper, capers and bay leaves. At the end, you can season the soup with finely chopped lemon and herbs.

Caviar

You will need:

Saffron milk caps.
Spices.

It's quite simple:

You need to fry the onion in oil until golden brown.
Next, the mushrooms must be processed through a meat grinder.
The resulting mass is mixed with onions and placed in various jars. You can also add garlic and dill.

That's all. Of course, there is also a dessert called “Ryzhik”, but it has nothing to do with pickled mushrooms.

Salted saffron milk caps: how to quickly prepare them at home

How to prepare salted saffron milk caps at home? There is an answer to this question.

You can prepare them most in a fast way– dry.

For this you will need:

Mushrooms.
Spices.

First of all, the saffron milk caps must be washed very carefully and thoroughly.

Next, you need to place the mushrooms caps down in a bowl.
Sprinkle each layer with salt and put it in the refrigerator.
After an hour and a half, we take it out and pour out the juice that formed from the mushrooms, rinse again under running water.

There is another recipe for pickling saffron milk caps; it is practically no different from the first, but its only advantage is that it leaves that unique forest aroma:

There is no need to rinse them under water, just clean them very well.
Salt everything (if you took a kilogram of saffron milk caps, then you will need about forty grams of salt). We leave everything for an hour.

Salad of pickled saffron milk caps for the winter

For the winter, you always need to pickle some vegetables to survive the cold days along with summer cucumbers and tomatoes. But besides them, mushrooms are also pickled, which are an integral part of all feasts. To enjoy all the delights of this dish, you need to follow the step-by-step recipe in order.

To begin, prepare the ingredients:

Saffron milk caps.
Carrot.
Bell pepper.
Spices.
Vinegar.
Tomatoes.

Preparation:

Chop the mushrooms and put them in a saucepan to cook. Then fry it a little in a frying pan.
Pass the carrots through a grater and cut the onion into half rings.
Cut the tomatoes into medium-sized pieces, and the bell pepper into cubes.
Place a saucepan on the fire and pour in vegetable oil; as soon as the oil is hot, add the tomatoes. Simmer them until they release their juice.
Next come the rest of the vegetables. The very last ones will be mushrooms.
Salt everything and add three tablespoons of sugar. Wait until everything comes to a boil.
Then reduce the heat and cook for about an hour. But stir the vegetables for an hour.
At the very end, add three tablespoons of vinegar.
Next, all that remains is to pour everything into jars, screw it on, cover with a towel and turn it over. Leave it for a day, and then move everything to a more suitable place.

If you want, you can add various seasonings five minutes before cooking. Don’t be afraid, experiment and create your own unique dish that will captivate every guest in your home. The most important thing is don’t overdo it, otherwise your mushrooms won’t last a week.

Hot dishes of pickled saffron milk caps

You can also add them to stir-fry soup for a delicious flavor.

In addition, you can prepare regular potatoes with pickled saffron milk caps, you only need:

Mushrooms.
Potato
Spices.

Let's start cooking:

Fry the mushrooms in oil, then transfer them to a plate lined with a napkin so that they are not too greasy.
While the mushrooms are resting, start frying the potatoes.
Five minutes before readiness, add the mushrooms to the frying pan, salt and pepper everything thoroughly.

You can add chopped herbs, and low-fat sour cream will serve as a dressing.

You can also prepare a delicious and satisfying soup:

Saffron milk caps.
Potato.
Pearl barley.

First of all, place the pan on the stove, add water and increase the heat.

Take a potato, cut it into slices or medium-sized cubes and throw it into boiling water, wait literally ten minutes and add pearl barley.
While everything is cooking, take out the pickled mushrooms and cut them like potatoes. Place everything in a frying pan and fry along with the onions.
Send the finished mixture to the potatoes and pearl barley.
You can add spices at your discretion.
Then wait until everything is cooked well, and then you can turn off the stove.

In addition, you can also add pickled mushrooms to a classic vinaigrette, the most important thing is not to store this salad for a long time, as it can easily spoil.

Casserole of pickled saffron milk caps

In the pictures on the Internet, the dishes look very beautiful and appetizing, so I want to achieve a similar result. But no matter how you prepare the casserole with pickled mushrooms, it will still remain the most delicious and appetizing of all.

For the casserole you will need the following products:

Pickled saffron milk caps.
Ham.
Eggs.
Potato.

Preparation:

The very first step is to fry the onion; after your onion has acquired a soft consistency, you need to cut the ham into thin layers and place it in a frying pan.
Next come the mushrooms, which need to be chopped and fried along with ham and onions.
Then beat the eggs, finely beat the potatoes and put them in the oven, be sure to grease the baking sheet with oil. Place the mushroom filling on top of the potatoes, pouring the egg mixture over everything.
Next, bake the mushroom casserole for about half an hour at 180 degrees.

Pickled saffron milk caps for the winter (video)

Cook more, develop your skills and surprise not only your guests, but also your household with your culinary talents. Start experimenting, turn your kitchen into a real laboratory and give free rein to your imagination!

Saffron milk caps grow in our forests from early summer to late autumn. All their types are suitable for consumption. That is why a large number of these gifts of nature are made delicious dishes, both everyday and festive. To have this opportunity all year round, many housewives prepare saffron milk mushrooms for the winter different ways. They are pickled, salted and frozen.

Today we will look step by step at one of the popular harvesting methods and tell you how to pickle saffron milk caps for the winter in jars. See our tips with photos.

This option involves heat treatment of the product and pouring it with hot marinade. This is the most popular and simple recipe for preparing mushrooms for the winter, and it is very tasty - your guests will simply lick their fingers!

Ingredients

Servings: – + 20

Fresh saffron milk caps 2 kg
Water 2 l
Vegetable oil 6 tbsp. l.
Table vinegar 9% 60 ml
Dill 4 branches
Salt 6 tsp.
Garlic 7 cloves
Bay leaf 2 pcs.
Black peppercorns 16 pcs.

Per serving

Calories: 11 kcal

Proteins: 1 g

Fats: 0.4 g

Carbohydrates: 0.8 g

50 min. Video recipe Print

We clean and wash the mushrooms well to remove dirt and debris (leaves, soil).

Take an enamel pan and put the saffron milk caps in it in layers. Fill this container with clean water.

Place on the fire and wait until the boiling process begins. The foam needs to be skimmed off and then cooked for about 20 minutes over low heat. Place the mushrooms in a colander.

Pour clean hot water into a separate container. You need to salt it, put pepper, oil, bay leaf, dill and garlic in it. Cook the mixture for 5 minutes.

We take sterilized jars, put saffron milk caps in them, and then fill them with marinade.

Roll up the containers with lids and set aside to cool. After this, they can be taken to a dark, cool room.

Advice: To make the saffron milk caps crispy, add a few currant leaves to the marinade. They must first be washed, dried and doused with boiling water.

Recipe for crispy winter mushrooms with tarragon

This option involves cooking salted mushrooms with the addition of original spices and herbs, making them crispy and spicy. The most delicious recipe usually includes currant leaves.

Important: pickled saffron milk caps can be stored and consumed for no more than six months, then they begin to spoil, and such a product is very dangerous.

Cooking time: 40 minutes

Number of servings: 30

Energy value

calorie content – 19.1 kcal;
proteins – 1.4 g;
fats – 0.6 g;
carbohydrates – 2.2 g.

Ingredients

saffron milk caps – 3 kg;
currant and cherry leaves – 5 pcs.;
black peppercorns – 16 pcs.;
salt – 2.5 tbsp;
sugar – 2 tbsp;
bay leaf – 3 pcs.;
garlic – 15 cloves;
cloves – 4 pcs.;
water – 1.5 l;
vinegar essence 70% – 3 tbsp;
tarragon sprig – 2 pcs.;
chili pepper – 0.5 pcs.

Step-by-step preparation

Wash the mushrooms thoroughly, clean them, remove damaged areas. If the saffron milk caps are large, they need to be cut into pieces, but small ones can be used whole.
Place the mushrooms in a colander and leave to drain.
Pour boiling water over currant leaves and dry. This can be done by placing them on a paper towel.
Throw the mushrooms into a pan of water and cook for 10 minutes. You definitely need to remove the foam.
Place cloves, garlic, sugar, bay leaf, pepper, and salt in a separate bowl.
Add mushrooms to the mixture, and after 20 minutes add vinegar, remove them from the stove.
Place saffron milk caps in sterilized jars and fill the containers with marinade. At the bottom you first need to put a leaf of laurel, currants, cherries, chopped chili pepper and several slices of garlic.
We loosely close the containers with lids. Take a pan, put a towel on the bottom, fill it with hot water, and put the jars in it. The liquid should be up to their shoulders. This is necessary for additional sterilization. Boil a 0.5 liter container for 10 minutes, and a liter container for 15.
Roll up the jars and turn them upside down. Cool and put the workpiece in a cool storage place.