Salting saffron milk caps cold way

Step-by-step preparation

Cooking time: 14 day 1 hr

1. STEP 1

   

   How to pickle saffron milk caps for the winter in a cold way? It is better to salt the saffron milk caps on the day they are picked, when they are fresh and hard, and if mushrooms with worms are caught, they will not have time to infect the rest of the mushrooms. To avoid detection of worms in the preparation in the future, it is better to soak the mushrooms in salt water. To do this, clean the saffron milk caps, remove any debris, leaves, soil, and rinse under running water.

2. STEP 2

   

   Pour cold water over the mushrooms, add salt and leave for a couple of hours. Then drain the water, rinse the mushrooms, place them in a colander and let the water drain well.

3. STEP 3

   

   When pickling mushrooms, horseradish leaves are often used because this plant has antibacterial properties and prevents mold and spoilage of the product. Also take blackcurrant leaves, peppercorns, allspice, cloves, bay leaves and salt. Thanks to this set, the mushrooms will turn out fragrant and crispy.

4. STEP 4

   

   For pickling, it is better to use glass, ceramic, enamel or wooden containers so that its volume is twice the amount of mushrooms. Place washed and dried horseradish leaves on the bottom. Sprinkle one third of the cooked mushrooms on top. Also pour a third of the prepared amount of salt and each spice on them. Again a layer of mushrooms, salt and spices.

5. STEP 5

   

   Add two more layers of mushrooms in the same way. Top with the remaining spices, salt, blackcurrant leaves, bay leaf and chopped garlic. Place a plate on top of the mushrooms in the pan, the size of which is smaller than the diameter of the pan - it will act as a pressure. Place a smaller saucepan filled with water on the plate. Leave the saffron milk caps like this for 2 weeks. Place the pan with them in the refrigerator on the bottom shelf.

6. STEP 6

   

   Then place the mushrooms in sterilized jars, pour in the juice formed in the pan from the mushrooms, and also place the spices in the jars. Roll up the jars and store them in a cool place. You can eat salted saffron milk caps only a month after pickling.

Comments on the recipe

YaTaNyusha

19.11.2023

4.7

I found 2 large saffron milk caps, whole and without worms, and now I’m thinking what should I do with them... pickle them? 2 pieces?))) but I really want it...

Elena

19.11.2023

4.7

Tell me how to store mushrooms after pickling, I’m afraid over time, in a month or two, they will become very salty!

naniki

19.11.2023

5

what beauties! this is the healthiest way and the most delicious saffron milk - there are simply no tastier mushrooms))), it is mushrooms without heat treatment that contain those same antioxidants))

babaj

19.11.2023

4.7

Thank you, long time ago recipe.

Silver

19.11.2023

5

I love this red delicacy with its unique spruce aroma!!!!