Salted saffron milk caps for the winter - 2 cooking recipes

Salted saffron milk caps for the winter are the brightest and most delicious mushroom preparation that lifts your spirits. Ryzhiki can be eaten as an independent dish or added as an ingredient to any salads, soups, snacks, and baked goods. Choose the best recipe with photos, saffron milk caps are waiting!

Salted saffron milk caps for the winter

One of the most beautiful and delicious mushrooms, saffron milk caps are salted for the winter in two ways: hot and cold. There are recipes for which the mushrooms are not initially cooked, but taken raw. Moreover, it is not even recommended to wash them, but only to clean them of blades of grass, soil and other debris. Such a method could be 100% relevant in an ideal ecological environment. But unfortunately, most of us live in areas with high levels of pollution. So, to avoid “anything”, it’s better to play it safe and boil the mushrooms.

If you absolutely do not want to do this, then at least soak it in cold water with added salt for several hours. This makes it easier for everything unnecessary to stick off the mushrooms. It is important to keep in mind that due to the increased content of oxide acids in saffron milk caps, not very attractive bluish spots begin to appear on their surface. There is no need to be afraid of this, you just need to continue cooking.

The main difference between the hot method of pickling mushrooms and the cold method is the use of water of different temperatures. Everything else is essentially the same. That is, almost all recipes for salted saffron milk caps, after washing and cleaning, begin with the process of laying mushrooms in a suitable container in layers, sprinkled with salt and spices.

It’s good to lay dill branches and horseradish root on the bottom, on top of them there is a first mushroom layer the thickness of one full saffron milk cap) The calculation is something like this: fifty grams of salt per kilo of red babies. It is better to lay them out with their caps down, and cut off the long stems (if any). The layers are alternated, with every second or third layer containing a set of spices. In addition to the above, it can be garlic, pepper, currant leaves, bay leaf, cloves and so on.

When the dish is full, its contents are filled with water, cold or hot. Or they simply place a plate on top and put pressure on them so that the mushrooms themselves release liquid and salt in their own juice. Usually the first sample can be taken after a day. If all this mushroom wealth is not immediately rolled into jars for more convenient and long-term storage.