What to do with saffron milk caps for the winter: the best recipes and methods for preserving

Saffron milk caps are among the most common mushrooms. They grow throughout most of Russia. Therefore, the fruiting bodies end up in almost every mushroom picker's basket. They are delicious, but have a poor shelf life. It's best to preserve them for the winter.

How to properly pick mushrooms for long-term storage?

Ryzhik (common, pine, autumn, noble) belongs to the genus Lactarius. It grows in groups. If you see one cap, it means there are many nearby. The peak harvest season for the forest harvest occurs in early autumn. Large numbers of specimens can be found in spruce and pine plantations.

Raw mushrooms can only be stored for a few hours. Proper harvesting can help slightly extend their shelf life:

• Discard mushrooms with signs of rot, a deformed cap, or a rotten stem.
• There are size preferences. Small mushrooms (up to 5 cm in diameter) are suitable for winter preservation. These are young mushrooms that have the longest shelf life. Their small size allows them to retain their integrity and makes the jar attractively appetizing.
• When heading into the forest, take a wicker basket or plastic container with you. This will prevent damage to the mushroom tissue.

Some mushroom pickers don't shy away from wormy saffron milk caps. If you notice worms on the cut surface, soak the mushroom in salted water for 7 minutes upon returning home. The worms won't survive the high salt concentration and will leave their nest. Afterward, drain the water and rinse thoroughly.

Rules for preparing saffron milk caps

Many mushrooms require soaking. Saffron milk caps are an exception. They have no bitterness at all, meaning the procedure can be omitted.

It's recommended to begin treating milkweeds while they're still in the forest. To do this:

1. Use a knife to cut off any spoiled parts from the mushrooms.
2. Remove any remaining grass, leaves, and pine needles from the surface of the cap.
3. Remove the tips of the stems. If the tissue has changed color and become greenish, don't be alarmed; this is a characteristic feature of the milkweed.

Upon arrival home, sort the harvest. Put the small mushrooms to one side—they're good for pickling and marinating. Put the larger ones to the other—they're ready for dinner. Then, pour cold water over the milk mushrooms. Let them soak for 30 minutes. Afterward, rinse each mushroom under running water.

How long to cook saffron milk caps?

The need to pre-boil saffron milk caps is debatable. If the mushrooms were picked in a trusted location, boiling them is not necessary.

Young specimens collected in the forest away from roads and industrial buildings can be used after steeping them in salted water. In this case, steeping time is approximately three hours. Place the specimens in a cool, well-ventilated area.

Cooking time depends on what you'll be doing with the fruiting bodies later: marinating, salting, frying, etc. The standard cooking time is 15-25 minutes. It can be extended to 30 minutes.

The work can be carried out in different ways:

• In a saucepan. You'll need a large container to prevent the caps from getting damaged during the mixing process. Place the milk caps in it and cover with cold water. Bring to a boil on the stove, add salt, and reduce the heat. Don't forget to skim off any foam. You won't need a lid.
• In a multicookerPlace the washed mushrooms in the bowl. Fill with water until all the mushrooms are submerged. Add salt. Close the lid and select the "Boil" mode. Wait for the cycle to complete. Drain, cool, and use for further cooking.
• In the microwave. Place the washed milk mushrooms in a bowl. Sprinkle with salt (or your favorite spices). Add a little water, just enough to cover the bottom layer of the mushrooms. Place the bowl in the slow cooker for 5 minutes on high power.

Pickling

This is the most popular method for preserving saffron milk caps for a certain period of time. There are numerous recipes. All variations fall into two categories: cold pickling and hot pickling.

Cold-processed saffron milk caps

By pickling your harvest this way, you can enjoy delicious fruits all year long. Cold-prepared pickles can be stored for up to 12 months.

What actions to take:

1. Choose a medium-sized container.
2. Start placing the mushrooms in layers, caps down. Sprinkle each layer with salt.
3. When the container is full, place a wooden circle on top. After a while, the fruiting bodies will settle. Add more saffron milk caps.
4. Place the pickled vegetables in a room where the temperature does not exceed 20 degrees Celsius. Store for 2 weeks.
5. Then, transfer the milk caps to the refrigerator for 1.5 months. After this time, you can enjoy the prepared fruit or store it in a cool place (at a temperature of up to 7 degrees Celsius) for long-term storage.

Hot-cooked saffron milk caps

To prepare pickled saffron milk caps using this method, dip the mushrooms in boiling water for 25 minutes or boil them for 15 minutes in salted water.

The next step is to proceed as follows:

1. Place the processed fruiting bodies in a sterilized jar. Sprinkle each layer with salt and spices.
2. Cover with gauze.
3. Place the load.
4. Place the container in the refrigerator to marinate for several days (about 10).

The product has a shelf life of 1 year at a temperature of +5°C. It can be stored in a living room, but the shelf life is 2 months.

Pickled saffron milk caps

Pickled milk caps taste similar to salted ones. The only difference is that less salt is used in the preparation process. Otherwise, the processes are very similar.

Ingredients:

• mushrooms – 1.5 kg;
• white cabbage – 1 kg;
• carrots – 5 medium-sized pieces;
• cumin – 7 g;
• water – 1 l;
• salt – 100 g.

Preparation process:

1. Boil the brine by adding salt to the water.
2. Peel the cabbage, chop it, and marinate it for 30 minutes.
3. Drain the liquid into a separate container. Set the cabbage aside.
4. Cut the mushrooms (if any are large). Boil for 10 minutes. Cool, draining the water.
5. Grate the carrots on a coarse grater and mix with the cabbage.
6. Place layers of mushrooms and vegetables in sterilized jars. Sprinkle each layer with caraway seeds.
7. Fill the container with brine. 1 liter may not be enough, so cook a little longer. The ingredients should be completely covered with the marinade.
8. Let the mixture sit at room temperature for 24 hours. Then, transfer the container to a cool place for 7 days.

Every 2-3 days, poke the pickled saffron milk caps with a wooden stick to allow gases to escape. This prevents bitterness.

How to pickle saffron milk caps?

There are numerous recipes for pickling saffron milk caps. Each mushroom picker chooses one based on their taste preferences. Some of them are labor-intensive. Men who have harvested a large quantity prefer to pickle their mushrooms in the simplest way.

List of necessary products:

• saffron milk caps – 10 kg;
• coarse salt – 500 g;
• cloves – 20 sprigs;
• black currant leaves – 100 g;
• garlic – 3 cloves;
• allspice – 15 peas;
• bay leaf – 15 leaves.

Preparation process:

1. Sort the milk mushrooms. Soak them in salted water for 2 hours. Place them in a large saucepan.
2. Cover with water and cook for 15 minutes. Cool.
3. Place the fruiting bodies in layers in the container where they will be stored, adding spices and salt.
4. Place a weight on top and store in the basement for 1.5 months.

If you don't have currant leaves, you can replace them with horseradish root, which is grated on a fine grater and also distributed over the mushroom layers.

Canning

Preserving milk caps is the most popular way to stock up on this healthy product for the winter. This process changes the composition only slightly, but the milk cap's flavor develops in a unique way.

Saffron milk caps marinated with garlic, sugar and vinegar (2 kg of mushrooms)

Saffron milk caps prepared according to this recipe are very flavorful and tender. They make a great appetizer on their own or a great salad ingredient.

Necessary products:

• mushrooms – 2 kg;
• water – 500 ml;
• sugar – 60 g;
• salt – 40 g;
• garlic – 6 cloves;
• bay leaf – 5 pcs.;
• black pepper – 10 peas, allspice – 2 pcs.;
• vinegar 6% – 200 ml.

Cooking steps:

1. Rinse the mushrooms twice.
2. Bring water to a boil in a large bowl, adding all the spices. Simmer the brine for 5 minutes.
3. Cut the garlic into thin slices. Add to the pan. Bring the water to a boil again.
4. Pour the vinegar and mushrooms into the marinade. Leave the container on the stove for another 10 minutes.
5. Place the preserves in jars. Seal with lids. Place them on the floor and cover with a blanket. Let the preserves cool overnight, then move them to the cellar.

Marinated saffron milk caps with garlic and sunflower oil

This recipe is favored more by mushroom pickers than by their wives. This is because it's quick and easy to prepare. Even the most inexperienced cook can handle it.

Ingredients:

• saffron milk caps – 700 g;
• salt – 50 g;
• sugar – 20 g;
• allspice – 5 peas;
• cloves – 3 pcs.;
• vinegar 9% – 50 ml;
• sunflower oil – 50 ml;
• 1 bay leaf;
• garlic – 4 cloves.

Cooking process:

1. Select small mushrooms. Place them in a bowl and rinse twice.
2. Pour 500 ml of water into a saucepan, add the fruiting bodies, bring to a boil, and simmer for 15 minutes.
3. While the mushrooms are cooling, prepare the marinade. Pour 1 liter of water into a container and add sugar, salt, pepper, cloves, and bay leaf. Bring to a boil. Do not remove from the heat until the spices are completely dissolved. The characteristic aroma of the spices should emerge.
4. Remove the brine from the heat. Pour in the oil. Stir.
5. Divide the garlic into 3 parts.
6. Place mushrooms in each jar, mixing with garlic.
7. Pour warm marinade over.
8. Close with lids.
9. Place the workpiece in the basement after it has cooled completely.

Marinated saffron milk caps with onions per 1 kg of mushrooms

An interesting winter preserve for saffron milk caps that doesn't involve garlic. In this case, the onion will impart flavor to the mushrooms.

Ingredients:

• saffron milk caps – 1 kg;
• vinegar 9% – 100 ml;
• sugar – 80 g;
• salt – 30 g;
• onions – 100 g;
• bay leaf – 2 pcs.;
• allspice – 10 pcs.;
• mustard seeds – 10 g.

Progress of work:

1. Pour 1 liter of water into a saucepan. Bring to a boil. Add the prepared fruiting bodies. Simmer for another 10 minutes after boiling.
2. While the treat is cooling, add sugar, salt, bay leaf, finely chopped onion (50% of the recipe), and vinegar to the container. Place on the stove and simmer for 5 minutes after it boils.
3. Place pepper, mustard, onion, sliced ​​into rings, and mushrooms into each sterilized jar.
4. Pour in the brine. Close the lids, but not tightly.

The final step is pasteurization. You can do this using any convenient method. The best way is as follows:

1. Place a towel on the bottom of a wide container.
2. Install the jars.
3. Fill with water until it reaches the shoulders of the jar.
4. Boil the mixture for 10 minutes.

The simplest recipe for pickled saffron milk caps in jars

The recipe is little different from those described above. The only thing that makes it a favorite among mushroom pickers is its piquant flavor.

Necessary products:

• saffron milk caps – 1 kg;
• sugar – 25 g;
• salt – 30 g;
• vinegar 9% – 120 ml;
• garlic – 6 pcs.;
• horseradish – 2 leaves;
• peppercorns – 5 pcs.;
• cloves – 3 pcs.;
• cinnamon – 1 stick;
• bay leaf – 3 pcs.;
• fresh dill and oak leaves.

How to cook:

1. Boil the mushrooms for 15 minutes after the water boils. Cool.
2. Dissolve salt and sugar in a bowl. Add spices.
3. Bring to a boil. Add vinegar at the end.
4. Slice the garlic and arrange it in jars. Add the parboiled oak leaves, horseradish, and dill. Then add the mushrooms.
5. Roll up the lids and let cool.

Saffron milk cap caviar

This spicy snack makes an excellent pie filling. Saffron milk caps can also be served as a sandwich topper.

Ingredients:

• mushrooms – 1 kg;
• garlic – 5 cloves;
• onions – 300 g;
• carrots – 2 large;
• parsley – 3 sprigs;
• vegetable oil – 50 ml;
• apple cider vinegar 6% – 20 ml;
• pepper and salt to taste.

Cooking steps:

1. Cut the peeled and prepared milk mushrooms. Boil.
2. Drain the water. Grind the mushrooms through a meat grinder.
3. Finely dice the onion and grate the carrots. Fry in oil until golden brown.
4. Add the vegetables to the mushroom mixture. Blend until smooth.
5. Place the mixture on the stove and simmer for 20 minutes.
6. Season the caviar with chopped parsley, pepper, garlic, salt, and vinegar. Simmer for another 10 minutes.
7. Transfer the treat into jars, seal, and let cool.

Stew of saffron milk caps

The result is a winter preserve that can serve as a complete, nutritious meal. Preparation takes little time.

Necessary products:

• mushrooms – 3.5 kg;
• pepper, salt to taste;
• onion – 1 pc.;
• tomato paste – 500 ml;
• carrots – 1 pc.;
• vegetable oil – 450 ml;
• garlic – 5 cloves.

Stages of creating a “masterpiece”:

1. Boil the saffron milk caps. Let them cool, then cut into large pieces (if the mushrooms are large).
2. Grate the carrots on a coarse grater.
3. Dilute tomato paste in 250 ml of water.
4. Cut the onion into half rings.
5. Pour oil into a saucepan. Once heated, add the vegetables. Simmer for 10 minutes. Then add the mushrooms and finely chopped garlic.
6. Sprinkle with salt and pepper. Reduce heat and simmer for another 30 minutes.
7. Transfer the dish into sterilized jars. Roll up. Let cool.

Fried saffron milk caps

Many believe that the most delicious winter preserve is salted saffron milk caps. But fried canned mushrooms receive many rave reviews from mushroom pickers and housewives.

Ingredients:

• saffron milk caps – 1 kg;
• butter – 150 g;
• onion – 1 pc.;
• salt and pepper to taste.

Progress of work:

1. Slice the pre-boiled mushrooms. Fry in a pan until all the moisture has evaporated.
2. Add oil.
3. Cut the onion into half rings. Add to the mushrooms.
4. Season it.
5. Cover and cook for 30 minutes over high heat, stirring constantly.
6. Divide the appetizer among the jars. Pour the remaining oil into the jars. The resulting layer should be about 10 mm thick. If the layer is lower, melt more.
7. Cover with lids. Let cool.

If the snack will be stored in a pantry and not in a cellar, then additionally sterilize the mushroom mass in water for 1 hour.

Spicy pickled saffron milk caps

This is a complete main course that takes 2 hours to prepare. If you're worried about the appetizer being too spicy, remove some of the seeds from the chili pepper.

Necessary products:

• saffron milk caps – 1 kg;
• salt – 30 g;
• sugar – 20 g;
• vinegar 9% – 70 ml;
• allspice – 8 peas;
• chili - half a medium pod;
• mustard seeds – 10 g.

Progress of work:

1. Boil prepared mushrooms in salted water for 40 minutes.
2. Judge. Cut into small slices, it should look like strips.
3. Cut the pepper into small pieces.
4. Add salt, sugar, mustard, and chili to 1 liter of water. Pour the brine over the pita. Once it boils, add the fruiting bodies.
5. Place the mixture into jars.

Marinated saffron milk caps with wine

Following this recipe for the preserve yields a savory delicacy. A slight sourness is noticeable during the meal. This does not indicate spoilage. The wine imparts this unique flavor.

Ingredients:

• saffron milk caps – 1 kg;
• olive oil – 100 ml;
• dry red wine – 100 ml;
• salt – 15 g;
• sugar – 15 g;
• onion – 1 pc.;
• mustard seeds – 10 g;
• parsley – 2 sprigs.

Progress of work:

1. Boil the mushrooms for 40 minutes. Cool.
2. Cut the onion into half rings.
3. In a heavy saucepan, combine butter, wine, salt, and sugar. Place on the stovetop.
4. Once boiling, add the fruiting bodies. Simmer for 10 minutes.
5. Remove the mixture from the heat. Let it rest for a bit. Season with mustard, chopped parsley, and onion.
6. Place into sterilized jars.

Saffron milk caps with citric acid (without vinegar)

Men love this appetizer, thanks to its piquant flavor. A single jar can last for about a year, but these mushrooms are usually served in this form for festive occasions.

Necessary products:

• saffron milk caps – 2 kg;
• salt – 50 g;
• bay leaf – 3 pcs.;
• allspice – 10 peas;
• garlic – 8 cloves;
• citric acid – 10 g.

Progress of work:

1. Boil the cleaned mushrooms for 10 minutes. Cool.
2. Place bay leaves and sliced ​​garlic on the bottom of a sterilized jar.
3. Add citric acid and pepper to the water in which the fruiting bodies were boiled. Boil for 5 minutes.
4. Place the milk mushrooms in the jars filled with spices. Press down firmly with a spoon. There should be no air pockets.
5. Pour in the marinade.
6. Close with lids.

How to freeze saffron milk caps?

It's recommended to freeze saffron milk caps after frying or boiling. Fresh mushrooms can be frozen, but then they must be not only defrosted but also heat-treated before cooking.

How to properly freeze fruiting bodies:

1. Clean off any debris, dirt, etc.
2. Rinse twice.
3. Boil.
4. Let cool. Dry slightly by transferring to a sieve.
5. Place the delicacy on a cutting board in a single layer.
6. Place in the freezer.
7. Remove after 3 hours.
8. Divide the mixture into individual portions in bags.

How to dry saffron milk caps?

Like other mushrooms, saffron milk caps can be stored dried. There are several options for preparing dried milk caps: outdoors, in an electric dehydrator, microwave, or convection oven. Not everyone has the necessary equipment, and drying them outdoors can be a disaster if it rains.

A safe bet is to use the oven. What to do:

1. Place the washed, sorted, and sliced ​​mushrooms on a parchment-lined baking sheet. Spread the mushrooms in a single layer.
2. Preheat oven to 80 degrees.
3. Send the container with the fruiting bodies in. Keep the door slightly ajar at all times.

Saffron milk caps are a very common mushroom found in the forest. They grow in clusters, making it easy to harvest a large quantity. However, this fresh delicacy only lasts for three hours. To enjoy this healthy treat all winter long, you can pickle, preserve, or salt them.

Frequently Asked Questions