How to Salt Saffron Milk Caps for Winter: 8 Homemade Recipes

Source: Lena, AdobeStock

Delicious and aromatic saffron milk caps make an amazing snack for winter. It's best to salt them immediately after harvesting, as this ensures they remain firm and crunchy. As with other mushrooms, you'll need to be patient, as they need to infuse for about a month, or even two. We share 8 excellent recipes!

1. Cold Salting Saffron Milk Caps

Source: tatgrib.ru

No water is used for the marinade here – only the mushrooms themselves and spices.

Preparation time: 1 hour.
Yield: 4 servings.

• 1 kg saffron milk caps
• 5 currant leaves
• 2 horseradish leaves
• 3 cloves garlic
• 3 bay leaves
• 3 clove buds
• 50 g salt
• 6 black peppercorns
• 6 allspice berries

1. If the saffron milk caps are freshly picked, first rinse them, remove debris, and soak them for a couple of hours in cold water with a few spoons of salt. Then rinse again and pat dry slightly.
2. Place horseradish leaves on the bottom of a pot, and a third of the saffron milk caps on top. On them, add a third of the salt and all the spices: bay leaf, all the pepper, and cloves.
3. Layer another layer of saffron milk caps and a layer of spices, and repeat once more. On top, arrange currant leaves and chopped garlic.
4. Leave the saffron milk caps under a press for 2 weeks in the refrigerator.
5. After this, seal the saffron milk caps along with the released juice into sterilized jars and leave the mushrooms in a cool place for at least another month.

2. Hot Salting Saffron Milk Caps

Source: usadba-dzr.ru

A good recipe for preparing a large quantity of mushrooms.

Preparation time: 1 hour.
Yield: 10 servings.

• 5 kg saffron milk caps
• 250 g and 5 tbsp salt
• 7.5 cups water
• 5 cloves garlic
• 20 currant leaves
• 10 clove buds
• 10 black peppercorns
• 10 bay leaves

1. Rinse and sort the saffron milk caps, cover them with water and add 5 tbsp salt. Bring to a boil and cook the mushrooms for 5-10 minutes over high heat.
2. Drain the saffron milk caps in a colander and let them cool.
3. Mix 250 g salt, all the leaves and spices, and chopped garlic.
4. Layer the saffron milk caps and spices in a large container. Cover everything with cheesecloth and press down with a weight. A three-liter jar filled with water will work.
5. Place the saffron milk caps in the refrigerator or a cold cellar for 5-6 weeks, then serve or seal in sterilized jars.

Canning and Preserving

8 Excellent Homemade Chicken Stew Recipes

3. Quick Salting Saffron Milk Caps

Source: gribnikwiki.ru

This recipe requires significantly less time for salting saffron milk caps.

Preparation time: 12 hours.
Yield: 8 servings.

• 3 kg saffron milk caps
• 150 g salt
• 5 cloves garlic
• 15 bay leaves
• 10 currant leaves
• 25 allspice berries

1. Sort and thoroughly rinse the saffron milk caps, then dry them on a towel.
2. Place a handful of salt and all the spices with leaves on the bottom of a pot.
3. Layer half of the saffron milk caps on top and sprinkle with another 50 g of salt. Press everything down with a jar of water.
4. Place the saffron milk caps under a press overnight in the refrigerator or another cool place.
5. Add the second half of the mushrooms on top, sprinkle with the remaining salt, cover with cheesecloth, replace the press, and put everything back in a cool place for another 2 weeks.
6. Change the cheesecloth every 2-3 days. After 2 weeks, the salted saffron milk caps can be served.

4. Saffron Milk Caps in Wine

Source: cafebabaluba.ru

This is one of the quickest saffron milk cap recipes – perfect for a festive table, for example.

Preparation time: 3 hours.
Yield: 5 servings.

• 1 kg saffron milk caps
• 100 ml olive oil
• 20 g and 2 tbsp salt
• 15 g sugar
• 90 ml dry red wine
• 4 allspice berries
• 20 g grainy mustard
• 1 onion

1. Boil the saffron milk caps in boiling water with 2 tbsp salt for about 7 minutes, rinse them with cold water, and cut into pieces.
2. Chop the onion, pour oil and wine over it, add mustard, pepper, sugar, and 20 g salt, and bring everything to a boil.
3. Add the saffron milk caps to the boiling marinade, stir, and cook for another 5 minutes.
4. Let the mushrooms cool slightly, transfer them to a glass container, and refrigerate for 2 hours.

Canning and Preserving

Saffron Milk Caps for Winter: 12 Simple and Delicious Recipes

5. Saffron Milk Caps with Salt

Source: aromaty-taygi.ru

The simplest recipe – just saffron milk caps, salt, and nothing else.

Preparation time: 24 hours.
Yield: 10 servings.

• 5 kg saffron milk caps
• 5 tbsp salt

1. Sort the saffron milk caps, clean them of all debris, rinse, and pat dry slightly.
2. Layer the mushrooms in a large container, caps down, and sprinkle each layer with salt.
3. Press everything down with a small weight, cover with cheesecloth, and leave for 24 hours.
4. Seal the saffron milk caps in sterile jars and leave them in a cool place for at least another month.

Canning and Preserving

Turnips for Winter: 10 Most Delicious Homemade Recipes

6. Saffron Milk Caps with Dill and Horseradish

Source: nekrasowka.ru

An excellent piquant snack with a bright aroma and a truly "robust" flavor.

Preparation time: 2 days.
Yield: 10 servings.

• 5 kg saffron milk caps
• 5 heads of garlic
• 5 dill umbels
• 250 g and 5 tbsp salt
• 5 horseradish roots

1. Rinse and sort the saffron milk caps. Cover them with water, add 5 tbsp salt, stir, and leave under a press for 2-3 hours. Then rinse again and pat dry slightly.
2. Peel the garlic, grate the horseradish, rinse and chop the dill umbels.
3. Place a little of all the additives on the bottom of the pot and sprinkle with 50 g of salt.
4. Layer the saffron milk caps on top, caps down. Salt again and add the spicy mixture. Continue layering until all ingredients are used, pressing everything down periodically.
5. Leave the mushrooms under a press (a three-liter jar with water) for 24 hours at room temperature.
6. Transfer the mushrooms to sterile jars with the resulting brine and refrigerate for 10-14 days. Salted saffron milk caps are ready!

7. Salting Saffron Milk Caps in Bottles

Source: somonfood.ru

An interesting salting method for the smallest saffron milk caps.

Preparation time: 30 minutes.
Yield: 1 serving.

• 250-300 g saffron milk caps
• 40 g salt

1. Rinse and sort all the small mushrooms.
2. Roll them in salt and individually push them into the neck of a bottle.
3. Add the remaining salt to the bottle and leave the saffron milk caps in a cold place until a characteristic tartness appears in their aroma.

Canning and Preserving

20 Original Tomato Sauces for Winter

8. Salting Saffron Milk Caps in a Barrel

Source: lavrushka.info

In fact, they can be prepared in any suitable container, but this recipe is best for a barrel!

Preparation time: 1 hour.
Yield: 20 servings.

• 20 kg saffron milk caps
• 500 g salt
• 200 g currant leaves
• 200 g oak leaves
• 200 g cabbage leaves
• 20 black peppercorns
• 200 g dill stalks

1. Rinse, sort, and dry the saffron milk caps.
2. Wash the barrel and sprinkle salt on the bottom. Layer the saffron milk caps on top, caps down.
3. Layer them, sprinkling each layer with salt. Place dill, pepper, oak, and currant leaves between the layers. Not all mushrooms will fit at once.
4. Cover everything with a lid, place a weight on top, and leave the saffron milk caps for a week in a cool place.
5. After a week, drain the excess brine and add more mushrooms. Repeat this until the saffron milk caps are packed as tightly as possible.
6. Arrange cabbage leaves on top. These can later be used for stuffed cabbage rolls or other dishes.
7. Seal the barrel and leave it in a cold place for at least another month.