Methods for pickling red saffron milk cap mushrooms at home and recipes with them (+16 photos)

Rich in protein and minerals, saffron milk caps are considered a valuable food. They have long been used in authentic recipes across the world. Their taste and nutritional value are reminiscent of meat, making them popular among vegetarians.

To preserve these precious gifts of nature for a long time, you need to use the right preservation methods. They can be dried, pickled, or salted. The most common method is salting. Saffron milk cap mushrooms can be salted using either the cold or hot method.

Features of the species

Bright orange mushrooms that grow in pine forests from midsummer to September are called saffron milk caps. Their flesh releases a sweet-tasting juice when crushed. These forest flora grow in large groups, making them a delight to pick. Fungi enthusiasts love and appreciate these mushrooms for their flavor and nutritional value. They are also easy to identify.

Mushroom pickers typically distinguish between pine forest and spruce varieties. Pine forest mushrooms have round caps with edges curved toward the stem. Spruce mushrooms, which typically grow under these trees, have funnel-shaped caps decorated with light-colored circles.

Mushrooms become edible even with minimal processing. They can be boiled, fried, and pickled. Lamellar mushrooms prepared this way are a great addition to any boiled dish and are an essential ingredient in delicious salads. They also make a great sauce for meat. They are especially suitable for pickling.

Preparation and processing of mushrooms

To preserve mushrooms at home efficiently, it's important to choose the right ingredients. The best-looking and most flavorful pickles are those made from young saffron milk caps picked in pine forests. Their delicate flavor and firm, juicy texture will enhance any side dish.

First, carefully sort through the collected mass, removing any wormy or spoiled pieces. The remaining material should be freed of any contaminants and pine needles. Large mushrooms should be cut into several pieces to ensure better absorption of the mushroom pulp.

Depending on the subsequent preservation method, the material is prepared differently. For example, cold and hot pickling require rinsing each mushroom under running water immediately after cleaning. For dry pickling, simply wiping the material with a slightly damp cloth is sufficient.

Methods for pickling saffron milk caps for the winter

Dry, cold, and hot pickling methods are used. With a clear understanding of how to pickle these mushrooms, you can pickle them for the winter or for a shorter period.

Hot

Any size and even any degree of freshness can be pickled using this method. To pickle 1 kg of mushrooms, you'll need the following ingredients:

• salt – 50 g;
• currant leaves – 20 g;
• bay leaf – 2 pcs;
• allspice peas – 1 pc;
• ground black pepper – 5 g;
• garlic clove – 1 pc.

First, carefully sort and clean the mushrooms, removing any wormy ones. Then, add them to boiling water until the mushrooms are completely covered. Bring to a boil over high heat and simmer for five minutes, skimming off any foam periodically with a slotted spoon. Drain the mushrooms in a colander and cool to room temperature.

Place the mushroom mixture in layers in the prepared container, sprinkling each layer with spices and salt. Once the container is filled, cover it with cheesecloth and press it down with a weight. Store the product in this form at a temperature of 0 to 7 degrees Celsius for six weeks.

Cold

Among the many preparation methods, cold pickling has become particularly popular. Before pickling, clean the raw material and dry it by laying it out on a dry towel. An enamel pot, glass jar, or wooden barrel are best for pickling.

To prepare 1 kg of the finished product you will need the following ingredients:

• table salt – 50 g;
• bay leaves – 10 pieces;
• garlic – 2 cloves;
• black currant leaves – 20 g;
• allspice black pepper – 15 peas.

Salt the spices and place them on the bottom. Arrange the saffron milk caps on top, caps up, and sprinkle them with salt. Cover them with cheesecloth and place a weight on top. Once the mushroom mixture has compacted, you can add the next batch of saffron milk caps. After two weeks, store the mushrooms in clean glass jars.

Raw

Saffron milk caps are considered completely edible. Young, undamaged specimens can even be eaten raw after cleaning.

To dry-salt 1 kg of raw saffron milk caps, you will need the following ingredients:

• salt – 40 g;
• allspice black pepper – 5 peas;
• one bay leaf;
• cherry leaves.

First, thoroughly clean the caps and gills, removing any damaged parts or hardened areas on the body with a knife. Lay the mushrooms out, cap-side down, in 5-6 cm thick layers, generously sprinkling them with spices and salt.

Pre-scalded and dried cherry leaves are placed on top of the mushroom mixture. A weight is placed on top of them. This preparation should be placed in a cool place until a brine forms, completely covering the mushroom mixture.

Unusual recipes

Saffron milk caps are a great source of culinary experimentation, so they're added to a variety of dishes. Pickling these mushrooms can also be unusual.

The English way

With this method, the product will be ready to eat in just a few hours. To prepare 1 kg, use the following ingredients:

• olive oil – 100 ml;
• dry red wine – 100 ml;
• one onion, sliced ​​into rings;
• Dijon mustard – 20 g;
• table salt – 20 g;
• sugar – 20 g.

First, boil the mushrooms in salted water for 5 minutes. Then remove them and rinse them in a colander under running water. Cut the washed mushrooms into shavings.

Place the prepared ingredients in a saucepan and bring to a boil. Then add the saffron milk caps and simmer for five minutes. Pour the mixture into jars and refrigerate.

In bottles

A unique method has long been used to pickle small saffron milk caps, using small mushrooms that fit through the neck of a bottle. To preserve 200-300 grams of saffron milk caps, you'll need 40 grams of salt, which is poured completely into the container. Afterward, it's recommended to keep the container in the cold until a tart aroma emerges.

Dry method

Freshly picked saffron milk caps can be prepared as a quick appetizer. Dry salting is a good option. To do this, wash and clean the mushrooms thoroughly, place them cap-side down on a plate, and sprinkle with salt. After two hours, drain the reddish juice, rinse the mushrooms, and serve.

Spicy way

With this method, washed saffron milk caps are first scalded with boiling water and then cooled with cold water. The slightly dried saffron milk caps are placed cap-side up in a bowl on a prepared base of currant leaves, bay leaves, and allspice, and sprinkled with salt and ground black pepper.

The pickle is covered with currant leaves on top, on which a weight is placed.

Popular dishes based on

After pickling, saffron milk caps can be used as ingredients in various delicious dishes and quick snacks.

Here are some of them:

1. To make sandwiches with these mushrooms, you'll need bread, tomatoes, green onions, and sour cream. Finely chopped saffron milk caps should be mixed with green onions and sour cream, then spread on bread, topped with a tomato.

   

2. To make a mushroom salad, you'll need salted mushrooms, ham, a hard-boiled egg, and an apple. All the chopped ingredients are mixed and topped with equal parts sour cream and mayonnaise. You can season the salad with pepper, but salting is not recommended.
3. Boil the potatoes until half-cooked and chop. Then fry the onions, adding the potatoes and mushrooms to the pan. Sprinkle with grated cheese before serving.

Answers to frequently asked questions

Many homemakers have questions about pickling saffron milk caps. Below are answers to the most common questions:

Thus, there are many recipes for pickling saffron milk caps. However, they all rely on dry, hot, and cold methods. Unique spices and seasonings create the unique and rich flavor profile of this popular, bright orange mushroom.