There are plenty of ways to prepare saffron milk caps for the winter, but most often housewives prefer to salt these mushrooms. The salting recipes are pretty simple and the results are amazing. The consumption of these mushrooms improves the functioning of the immune system in the winter. A distinctive feature is that it is saffron milk caps that do not provoke negative reactions from the gastrointestinal tract and do not aggravate the work of the pancreas. Also mushrooms are very popular among fans of vegetarianism. The proteins in the composition are well absorbed and are an irreplaceable source of vegetable protein. The high value lies in the mineral composition. Salted mushrooms are especially tasty.
Proper preparation of saffron milk caps for salting
As you know, no recipe for a dish or home preservation is simply unthinkable without preliminary preparation of the necessary ingredients. When salting mushrooms, this rule is also no exception, because the final taste of the dish will depend on how carefully this stage was performed.
After the mushrooms have been collected, they must be carefully chopped up to make sure that other species have not got into the pile, and get rid of excess garbage, remove spoiled mushrooms that are not suitable for eating. Be sure to get rid of fungi with rotten spots, with signs of worminess and those that have an unattractive, damaged appearance.
Now you can proceed to the next process - cleaning from dirt and earth. You can use a small brush or small knife to clean off dirt. Small spoilage on the surface of the cap and leg can be carefully cut off, so do not rush to sort the mushrooms for pickling.
Ryzhiki
The next step is to rinse the mushrooms thoroughly in running cool water, and then dry them using kitchen paper towels.
Some housewives who regularly pickle and preserve mushrooms for the winter, as a rule, do not use the legs of the mushrooms for these purposes. You can cook many other dishes with them, for example, fry potatoes or boil soup, or prepare a warm salad of salted mushrooms (you can pickle the legs separately). Also, mushroom legs tolerate freezing well.
It makes no sense to pre-boil the mushrooms in the event that a cold salting is made. After pickling, the mushrooms will be ready in about a couple of months.
A quick recipe for salted mushrooms
After the preparation for salting has been made, you can proceed directly to the harvesting process itself. Let's look at the recipe for cold saffron milk caps:
Ingredients:
- mushrooms without legs - 4 kg;
- coarse salt - 165 gr;
- 3-4 cloves of garlic;
- 10-12 currant leaves;
- 10-12 cherry leaves;
- 7-8 umbrellas of fresh or slightly dried dill;
- 2 bay leaves;
- 5 black peppercorns;
- 3-4 peas of allspice.
Cooking process:
- For the convenience of salting with this method, you can use a large enamel pot without chips or damage. It is important that it is dry and clean.
- A small amount of salt is poured into the bottom of each container, currant and cherry leaves, garlic cloves pressed down with a knife, dill umbrellas and peppercorns are laid on top.
- The next layer is laid out with mushrooms, sprinkled with salt a little. The layers of mushrooms with salt are repeated until the container runs out of free space. The top of the container is again covered with currant and cherry leaves and a bay leaf is added on the side.
- A layer of gauze is laid on top of the container, and already on it is a board or plywood, approximately corresponding to the inner diameter of the pan, and a little oppression, for example, a weighty cobblestone wrapped in cling film. Now everything can be covered with cellophane, but not tightly so that there is air access, and stored in a cool place, for about 2-2.5 months. This can be a cellar or refrigerator, and if the mushrooms are pre-blanched, their ambassador will happen even faster.
To enhance the taste, you can take more garlic and cut the cloves into slices, lay it in layers with mushrooms.
2-3 weeks after salting, you can put the mushrooms in glass jars and store in the refrigerator. Currant and cherry leaves are best placed on top of the jar.
Good year - good harvest
I sincerely hope that you no longer have questions about how to cold salt the mushrooms in order to make the preparation tasty and aromatic.
With garlic
Garlic provides the preparation with sharpness and pleasant aroma.
What ingredients are needed
Required set of products:
- 2 kg of mushrooms;
- 10 pieces. black peppercorns;
- 20 g horseradish root;
- 7 cloves of young garlic;
- 40 g fine salt.
Step by step cooking process
Hot salting method step by step:
- Select mushrooms from branches and debris. Cut large specimens into large pieces, and leave small ones whole.
- Pour the mushrooms with cold water in a saucepan, put it on the stove and boil for 15 minutes, then drain the liquid and cool the mushrooms.
- Rub the horseradish root with a fine grater, and chop the garlic into cubes.
- Mix all prepared components in a bowl, cover with a plate on which to place the load.
- Remove the pickles on the bottom shelf of the refrigerator or place them in the cellar for 4 days.
Serve the mushrooms with finely chopped onion rings and fresh dill.
Hot salting
The shelf life of any mushrooms, including saffron milk caps, can be extended by salting them for the winter. This recipe provides for hot salting, which increases the shelf life of the product and fully reveals its taste and aroma.
Ingredients:
- 1, 3 kg of freshly picked mushrooms;
- 700 ml of pure water;
- 5 peas of allspice;
- 2 umbrellas of fresh dill;
- 2 bay leaves;
- 4-5 currant leaves;
- 2 carnation umbrellas;
- 3 tbsp. tablespoons of coarse table salt.
The preparation is as follows:
- Go through and rinse the mushrooms, changing the water, while you can let them stand and soak for a couple of hours, constantly stirring them in the container to wash off all the debris.
- Remove those parts of the legs that were in contact with the ground, leave small mushrooms intact, large ones can be cut in half.
- Pour water into a saucepan, add all dry spices and salt, and bring to a boil. The fire should not be large, an average level will be enough. As soon as it boils for 5 minutes and the spices release their aromas into the water, pour the processed mushrooms into it.
- Boil for about 15-18 minutes over low heat, skimming off the foam as needed. Throw the ready-made mushrooms in a colander, while retaining the brine in which they were cooked.
- Prepare clean containers that have been previously sterilized. Arrange the boiled mushrooms in jars, placing them caps upside down, and pour more hot brine.
- Roll up the cans and store in a cold place.If everything does not fit into the prepared container, some of the mushrooms can be stored in the refrigerator, after about 5-7 days, a sample can be removed from them, seasoning with sunflower oil and adding finely chopped onion rings.
It's straight to the table
How to pickle mushrooms for the winter using the hot method
Hot salting of saffron milk caps for the winter consists in preliminary boiling of the main product. This procedure takes literally 7-10 minutes, it does not make sense longer. After cooking, the mushrooms should be transferred to a colander and given time to drain from excess liquid.
- 3 kg of main product;
- 120 g salt (not iodized);
- 4 dried clove buds;
- 2 tbsp. l. dried dill;
- 5 pieces. bay leaf;
- 15 pcs. fresh currant and / or cherry leaves;
- 20 black peppercorns.
How to pickle mushrooms for the winter using the hot method?
Peel the mushrooms, rinse, add water and put on fire.
Boil for 10 minutes, drain and drain.
Put clean leaves on the bottom of the prepared container, pour a layer of salt, as well as some of all the spices and herbs.
Put a layer (about 6 cm) of saffron milk caps on top and add a thin layer of salt and spices again.
Layer by layer, lay out the main product along with the spices until they run out.
Put a few currant leaves with the top layer, cover with a clean cloth and press down with oppression.
Put the container with mushrooms in a cool and dark room, and after a couple of days check for juice. If it is not enough, you need to add salted boiled water in the required volume, which will depend on the space not filled with juice.
After a week and a half, you can start tasting the mushrooms.
Marinating saffron milk caps
The product must be prepared only in clean, sterilized glass jars; plastic and metal utensils must not be used.
Ingredients:
- 10 pieces of allspice and black peppercorns;
- 2-3 cloves of fresh garlic;
- 1.2 kg of saffron milk caps;
- 150 ml of apple cider vinegar;
- 55 gr. coarse table salt;
- 5 currant leaves;
- 3 bay leaves.
We do this:
- Freshly picked small small mushrooms are suitable for cooking. Before cooking, they must be thoroughly cleaned, then rinsed and dried on a clean kitchen towel.
- After the mushrooms have dried, they must be decomposed into clean sterilized jars, and a little (about a teaspoon) of salt must be poured onto the bottom.
- It is recommended to spread the mushrooms with their caps up, and between them - add peppercorns, currant leaves and bay leaves. Sprinkle each row with a little salt. It is recommended to cut the cloves of garlic to give more of their flavor.
- Boil a liter of water with the addition of apple cider vinegar, add the remaining salt there. Remove the boiling marinade from the heat, pour into containers filled with mushrooms and roll up the lids.
- Each container must be turned upside down to make sure that the container is sealed, cool and put away for storage. Pickled mushrooms cooked in this way are not a shame to put on the table in winter.
Winter delicacy
What to do if salted mushrooms are sour
Sometimes it happens that salted mushrooms turn sour. But this trouble can be corrected if the acidified product is noticed in time. When the first signs of acidification appear, the following actions should be performed:
- The old brine is drained.
- The mushrooms are washed, then boiled for about 5 minutes in salted water.
- Put 0.5 tsp at the bottom of the jar. mustard seeds.
- Prepare brine at the rate of 1 tbsp. l. salt (no top) per 1 liter of water.
- The jar is filled with mushrooms and poured with boiling brine.
Naturally, such manipulations cannot but affect the taste of the mushrooms - it becomes somewhat dull. But in any case, it is better to digest the pickles than to eat the missing product or throw it away.
In cabbage leaves
In addition to spices, when salting mushrooms in large volumes, some housewives add vegetables, fresh herbs to the containers to give the future snack a unique aroma. Ryzhiks can be stored in the cellar for a long time if they are salted with the addition of white cabbage leaves.
Ingredients:
- 5 kg of freshly picked mushrooms;
- 8-10 large cabbage leaves of winter cabbage varieties;
- 225 gr. coarse table salt;
- 10 dill umbrellas;
- 1 head of fresh garlic;
- 25 leaves of currant leaves;
- 25 cherry leaves;
- 65 gr. fresh horseradish (root);
- 10 peas of allspice.
The work algorithm is as follows:
- Prepare the cabbage - rinse the leaves together with the mushrooms in running water and dry. Horseradish and garlic should be peeled.
- Divide all spices and herbs, seasonings into two pieces. Place one part of cabbage leaves with fruit leaves, garlic and spices in a large enamel saucepan on the bottom. Add some salt.
- Now prepared mushrooms are laid out in neat layers - they need to be washed and dried, peeled and, if necessary, blanched in boiling water.
- Each layer of mushrooms is sprinkled with a small amount of coarse salt. The top layer is again made up of cabbage leaves and leftover spices and seasonings.
- Place a not very weighty load on top of them, and leave for a couple of weeks for salting, covering the container with polyethylene to protect it from contamination. After this time, the pan must be covered with a lid and after 1.5-2 months you can start tasting homemade products in a variety of salted mushroom dishes.
Method number 1. Raw
Photo:
- 1 kg of saffron milk caps
- 2 tbsp coarse salt
- Garlic (optional)
- Horseradish leaves
First you need to rinse the mushrooms. Some mushroom pickers insist that you just need to shake them off of sand and dirt, and if spruce needles have stuck somewhere, this will only give the mushrooms a “forest spirit”. Maybe. So, we cleaned and washed the mushrooms, cut off the ground from the legs, if any.
We spread the whole mushrooms, caps down, in layers in the pan. Sprinkle each layer with salt. You can add a little garlic, just cut the cloves in half and spread on the mushrooms. You can also add a little dill. And that's all. Top mushrooms can be covered with horseradish leaves - from mold. Put a plate or lid on and press down with a press (stone or just a jar of water).
Wait until the mushrooms release their juice, taste the resulting brine and add salt, if necessary. The mushrooms will be ready for tasting in about a week. You can store mushrooms in a saucepan, basement, or refrigerator. And you can put it in jars, you just need to make sure that the brine covers them completely, regardless of the container.
Helpful hints and tips
- If a glass jar is not used for salting mushrooms, then it is imperative to use moderately heavy oppression. This is necessary so that all the mushrooms are immersed in the brine and evenly come to readiness. Oppression, if possible, is recommended in such a shape that it is possible to cover the container with a lid - it is much more practical than cling film;
- If, when salting mushrooms, the brine in the container turns gray, then the temperature in the room is high for storage, and the fermentation process has already begun. It is not worth the risk and it is better to dispose of this workpiece so as not to be poisoned by the product;
- For salting, it is recommended to use only mushroom caps, the legs can easily be used for other uses, for example, frying and subsequent freezing or drying.
- When pickling saffron milk caps, in addition to vinegar, you can use citric acid in granules. By adding quite a bit of it to the marinade, you can give the mushrooms an additional taste and piquancy, and you will get crispy pickled mushrooms, the recipe for which your guests will ask for the winter;
To thoroughly cleanse forest mushrooms from worms, you can soak them for 2-3 hours in sufficiently salty water. This technique will allow you to make sure that the product is clean without cutting the forest gifts.
In what dishes to salt mushrooms in a cold way
For cold cooking salted saffron milk caps, you need appropriate dishes. Wooden tubs, glass or enameled containers without scratches, damages and chips are suitable. In this capacity, cans, bottles, pots or buckets with lids can act.
It is possible to salt mushrooms in a cold way in a glass jar only after it has been thoroughly washed and sterilized. Enamelled utensils should undergo a similar treatment.
A wooden tub or barrel has long been considered the best container for salted mushrooms. The preferred material for their manufacture is oak or cedar. Today you can find such a container, but before you start to salt in it, it is necessary to prepare. This applies to both new tubs and those already in use:
- New barrels are soaked in water for two weeks to remove tannins, which can cause darkening of fruit bodies and brine.
- The container is washed thoroughly.
- Steamed with boiling water and caustic soda solution (50 g per bucket of water).
- Fumigate raw tub with sulfur to destroy harmful organisms.
Important! Do not salt in galvanized, aluminum or plastic dishes, since materials of manufacture are capable of emitting harmful substances during oxidation, leading to poisoning.
Experts do not advise making a cold salting of mushrooms in clay pots, since salt becomes unusable under the influence of salt. It is quite possible that there is lead in the glaze of such dishes, which gets into the brine and poisons it.
