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Simple recipes for salted saffron milk caps for the winter will help even an inexperienced housewife prepare a wonderful cold appetizer, which will be a great addition to the festive table. The preparation process is easy and the result exceeds all expectations.
How easy it is to pickle mushrooms
Ryzhiks are great for preparing salted preparations for the winter: they are very fragrant and juicy, do not require the introduction of a large amount of spices. Before choosing the easiest way to pickle mushrooms, you need to familiarize yourself with all the possible ones. Salted mushrooms are divided into two large groups:
- dry;
- wet.
The first involves sprinkling the mushrooms with dry salt, the second - the salting in brine. It is the dry salting that is most often used, because these mushrooms independently release a large amount of juice, in which they are salted.
A wet ambassador is used in the event that the released juice turns sour and becomes unpleasant to the taste. Then the salted mushrooms are washed, blanched and poured with hand-cooked brine (1.5 tablespoons of salt per 1 liter of water).
Also, salting for the winter is divided into cold and hot. The essence of the first is that the whole process takes place without preliminary heat treatment; in the second method, the mushrooms are short-boiled. It should be noted that scalded or boiled mushrooms do not change their color during salting, and raw ones turn greenish-brown.
Therefore, most housewives choose exactly the method with heat treatment. On the other hand, cooking affects the taste of the finished product somewhat, the raw material loses its aroma.
One of the operations for preparing raw materials for cooking is soaking in cold water. Some housewives skip this stage of preparation, since when soaking, the light bitterness characteristic of mushrooms leaves. Those who prefer winter preparations without bitterness soak the mushrooms for 2 hours. In this case, the water must be cold. It is not recommended to increase the soaking time, as the mushrooms may deteriorate.
Before salting, large species are cut into large pieces, small ones are left intact.
Dishes for obtaining salted saffron milk caps should not be metal, the ideal material for this is wood or glass, enamel pots are also suitable. In no case should you use galvanized containers - products in it quickly oxidize and deteriorate.
Simple recipes for salting saffron milk caps
So, the process of cooking salted saffron milk caps is very easy, so such mushroom harvesting for the winter will not cause problems for novice housewives. Below are the simplest ways to pickle saffron milk caps for the winter.
Hot salting for the winter
The simplest and fastest salting of saffron milk caps involves heat treatment. In this case, the preparation for the winter can be eaten 1.5 months after preparation.
Ingredients:
- mushrooms - 1 kg;
- table salt - 50 g;
- allspice and peas - 1 tsp each;
- Bay leaf.
How to do:
- The washed and dried mushrooms are boiled in boiling water for 5 minutes, constantly removing the foam.
- The water is drained, the mushrooms are laid out in sterilized jars, sprinkled with salt, and spices are added. Banks are rolled up and put into a cellar with a temperature not higher than + 5 0FROM.
- After 1.5 months, salted mushrooms are ready to eat.
You can get salted mushrooms in a common container. To do this, put the boiled mushrooms in a saucepan, cover with a cloth and press down with oppression. The fabric is periodically changed (once every few days). The holding time is the same - 1.5 months.
Cold salting for the winter
The simplest, but more time-consuming salting of saffron milk caps is considered cold.
You will need:
- mushrooms - 1 kg;
- table salt - 2 tbsp. l .;
- garlic (optional) - 1-2 cloves.
How to do:
- The cloves of garlic are peeled, cut into thin circles.
- The washed and dried mushrooms are placed with caps down in a saucepan or basin, garlic is added and sprinkled with salt.
- From above, the mushrooms are covered with gauze, oppression is set. It is recommended to pre-put horseradish leaves under the gauze - this will prevent mold.
- The process lasts 1-2 weeks at a temperature of + 10-15 0C. During this time, the fabric is periodically changed.
- When the juice is released from the salted mushrooms, it is tasted. If everything is fine, then they are distributed among the banks, rolled up and put into a cellar with an air temperature of no higher than + 5 0C. In 1.5 months, the blanks for the winter will be ready.
A simple recipe for salting saffron milk caps for the winter with seasonings
Despite the fact that salted mushrooms are very tasty and without adding any seasonings, they will help to diversify the dish and give it a completely new taste. The ingredients for the simplest recipe for salting camelina with seasonings for the winter are as follows:
- mushrooms - 1 kg;
- salt - 40 g;
- horseradish leaves;
- currant leaf - 20 g;
- dill umbrella - 20 g;
- peppercorns - 5 pcs.;
- garlic - 1-2 cloves.
How to do:
- Horseradish and currant leaves, dill and garlic cut into thin slices are placed at the bottom of the pickling container.
- Place the mushrooms with their caps facing up, sprinkle with salt.
- Lay a layer of mushrooms on top and sprinkle with salt again. Seasonings and leaves are added every 2-3 layers.
- When everything is distributed and laid out, horseradish leaves, currants and spices are laid out on the top layer. The entire contents of the container are covered with a wooden circle, oppression is set.
- When brine is released from the salted mushrooms, the oppression is removed. The container is closed with a lid and transferred to a cool room. After 3 weeks, salted mushrooms can be put into clean jars, filled with brine and covered with lids.
Terms and conditions of storage
Salted mushrooms for the winter are stored at a temperature of + 1-5 0C. Lowering the optimum temperature contributes to the loss of palatability. On the contrary, too high temperatures cause mold and spoilage of the salty food. For storing pickles for the winter, a basement, a cellar, the lower shelf of the refrigerator are suitable, in the fall - a balcony. Depending on the method of salting, blanks for the winter are stored for up to 2 years: with hot salting - up to 1 year, with cold - up to 2 years. In any case, if the storage rules are observed, the harvest will stand until the next quiet hunting season, which begins in late July or early August.
Conclusion
Simple recipes for salted saffron milk caps for the winter will come in handy for any housewife who prefers quick and easy preparations. Everyone can choose for themselves the simplest and most convenient way of salting saffron milk caps. Salted mushrooms are a hearty addition to a festive and everyday meal.
