Methods and recipes for delicious marinated saffron milk cap mushrooms (+19 photos)

Saffron milk caps are a valuable food in many countries, and some species are even considered a delicacy. They gained popularity primarily due to their nutritional properties. However, they spoil quickly and don't keep for more than three days.

There are various methods for preserving mushrooms for longer periods. Pickling is considered one of the best, as it allows for a vibrant aroma and rich flavor. However, improper pickling can ruin the product, so it's important to pickle saffron milk caps correctly, using either the hot or cold method.

Features of the species and useful properties

In Russia, saffron milk caps grow in mixed and coniferous forests. They are harvested between July and September. A distinctive feature of saffron milk caps is their honey- or fiery-hued coloration. This color is due to their high beta-carotene content. The fruiting body consists of a cap and a stem, which are tightly fused together.

When young, the cap resembles a hood: semicircular, slightly flattened at the top, and velvety. Over time, it becomes convex, with thin edges curling slightly toward the stem. The stem is the same color as the cap or slightly lighter, lighter at the top under the gills, tapering toward the base or becoming regular and cylindrical.

Saffron milk caps are a source of retinol, ascorbic acid, thiamine, riboflavin, and niacin. Their beneficial properties are comparable to those of fruits and vegetables. They contain fiber, ash, and saccharides. Consuming them is beneficial for the health of the skin, hair, and nails, as they are a source of potassium, phosphorus, sodium, magnesium, and calcium.

Preparing saffron milk caps for pickling

Before you begin marinating, make sure you have all the ingredients. Preparing saffron milk caps involves several steps:

1. Sorting. For pickling, it's important to select the smallest and freshest fruiting bodies. Larger ones can also be used, but their flavor will be less intense and their appearance will be less appealing. Spoiled or wormy fruiting bodies are unsuitable for pickling and should be discarded.

   

2. Cleaning. Freshly picked mushrooms should be cleaned of pine needles, leaves, and sand. The membrane should be removed from the caps. Then, wash them under clean, running water and allow them to dry completely.
3. Slicing. Small saffron milk caps are marinated whole, but large ones need to be chopped.
4. Cooking. To boil the mushrooms, place them in a container of clean water. Once boiling, simmer for 15 minutes over low heat. Skim off any foam that forms during cooking. Rinse and dry the cooked mushrooms again. Discard the cooking water.

   

Once you've completed all these steps, you can begin marinating. If you have too much raw material, you can freeze the leftovers. They can be defrosted and fried at any time.

Methods for pickling saffron milk caps for the winter

There are many ways to marinate mushrooms. Let's look at three of the most common methods.

Hot

Mushrooms prepared this way can be stored for up to two years. To preserve 2 kg of saffron milk caps, you'll need the following ingredients:

• 300-350 ml of water;
• 30-35 grams of sugar;
• 50 grams of salt;
• 100 ml 9% vinegar;
• 5-7 bay leaves;
• Pepper and sunflower oil – to taste.

You can also use garlic, cinnamon and other spices.

When pickling using the hot method, prepare raw milk mushrooms and place them in a container of water and simmer over medium heat for about 15 minutes. Once the water boils, add all ingredients except the oil. Pack the cooked mushrooms tightly into jars, then add the oil. Sterilize the jars for 10 minutes, then seal and wrap.

Cold

Cold marinating produces an attractive, clear marinade. To marinate 2 kg of mushrooms, you will need:

• 25-30 grams of salt and sugar;
• 4 glasses of water;
• 4 cloves of garlic;
• 2 sprigs of dill;
• 3 tablespoons of 9% vinegar.

These ingredients need to be used to prepare the marinade. To do this, place all the ingredients in a saucepan and simmer for 10 minutes. Meanwhile, place the separately cooked mushrooms in jars and pour the strained, boiling marinade over them. Before rolling up, the jars must be sterilized.

The simplest one

There's a simpler method for pickling. Unlike the previous methods, it doesn't require sterilizing the already filled jars. For this recipe, you'll need:

• 2 kg of saffron milk caps;
• 800 ml of water;
• 70 ml 30% vinegar essence;
• 15 grams of salt;
• 10 grams of sugar;
• 3 bay leaves;
• 5 allspice peas.

For this method, the mushrooms are boiled twice: first in clean water, then in a marinade made from all the ingredients except vinegar. The second time, the mushrooms are boiled for about 10 minutes, and the vinegar is added 3 minutes before turning off the heat. The cooked mushrooms are divided into jars and covered with the marinade.

Unusual pickling recipes

Pickled mushrooms, especially saffron milk caps, have a rich flavor and aroma on their own. However, many home cooks preserve them in a variety of unusual ways to truly surprise their loved ones.

In Polish

Mushrooms prepared according to this recipe are moderately spicy, and the cloves add a special piquant flavor. Here's a list of ingredients needed for Polish-style pickling:

• saffron milk caps – 1 kg;
• horseradish root – to taste;
• Jamaican pepper – 5 peas;
• mustard powder - 5 grams;
• cloves – 2 pieces;
• bay leaf;
• water – 5 glasses;
• table vinegar – 2 cups;
• salt – 2 tablespoons;
• sugar – 3 tablespoons.

The marinade should be prepared the day before canning. To do this, add all the ingredients except the mushrooms to boiling water. The next day, pour the marinade over the mushrooms, then seal them in jars.

With berries

This recipe calls for juniper berries. In addition, you'll need to prepare:

• 2 onions;
• 2 kg of saffron milk caps;
• 50 grams of salt;
• 2 tbsp mustard seeds.
• 5 glasses of water;
• 500 ml vinegar 9%;
• 60-75 grams of sugar;
• 15 grams of salt;
• 10 pieces of allspice;
• 15 regular peppercorns.

Place a few cloves in each sterilized jar. Peel and slice the onion into half rings and arrange them in the jars. Next, add the saffron milk caps.

Dissolve salt, pepper, sugar, and vinegar in boiling water. Add a tablespoon of berries and simmer for 15 minutes. Pour the marinade into jars and seal with sterilized lids. Place them in a deep saucepan, fill with water 2/3 full, and pasteurize for 25-30 minutes. After pasteurization, wipe the jars dry and turn them upside down to cool completely.

With onions

For this method, the prepared saffron milk caps must be soaked and then boiled in salted water. Then, cook the mushrooms again in a marinade, which requires (per 1 kg):

• water - 0.5 l.;
• salt - 1 tbsp;
• black peppercorns - 6-8 pcs.;
• bay leaves a - 4-5 pcs.;
• dried dill - 1 tbsp;
• cloves - 3-4 pcs.

Add a half-ringed onion to the marinade along with the mushrooms. Place the mixture into sterilized jars. Add 1 tablespoon of oil and apple cider vinegar to each jar. Turn the sealed jars upside down and wrap them for 1 day.

With mustard

Mustard seeds will add a special piquant flavor to the dish, and citric acid will add a slight tartness and help preserve the mushrooms for a long time. First, you need to make the marinade, using:

• water – 4 glasses;
• sugar – 1.5 tablespoons;
• salt – 1 tbsp;
• dill umbrellas.

Let the prepared marinade sit for 20 minutes. Then return to the heat and bring to a boil. Add 2 kg of mushrooms, 0.5 teaspoon of citric acid, 4 bay leaves, 4 garlic cloves, and 1 teaspoon of mustard seeds. Cook for about 5 minutes, then seal in sterilized jars and refrigerate until cool.

With spices

Here's a simple marinade recipe for true spice lovers. Make the marinade using the following ingredients:

• 4-5 tbsp. drinking water;
• 5-7 black peppercorns;
• 2 pcs. cloves;
• 1.5-2 teaspoons of table salt.

Finally, add half a glass of 9% vinegar. Place 1 kg of mushrooms in sterilized jars, pour the cooled marinade over them, and seal with boiled lids. Store these mushrooms in the refrigerator.

Without cooking

This method allows for maximum preservation of the beneficial properties. However, to ensure long-term storage of the mushrooms, it's essential to strictly adhere to all proportions. To do this, you need:

• 2 kg of saffron milk caps;
• 1.5 tbsp. salt;
• 1 tbsp. sugar;
• 80 ml vinegar 9%;
• 1 liter of water;
• 4 pcs. bay leaf;
• 1 tsp ground black pepper;
• 1 tsp paprika;
• 3 cloves of garlic.

Soak the cleaned mushrooms in cold water. Meanwhile, boil all the remaining ingredients for 5 minutes. Place the saffron milk caps in pre-sterilized jars and pour the prepared marinade over them. Cover with lids and sterilize for 30-60 minutes. Roll up the jars, turn them over, and wrap them until completely cool.

Answers to frequently asked questions

Those who want to try pickling saffron milk caps for the first time may have various questions. Let's look at the most common ones.

There are many different marinating recipes. Every home cook can find a method that suits them. The marinating process is quite simple, and the results can exceed all expectations.