Source: Shaiith, AdobeStockBright and aromatic saffron milk caps hold a special place among common mushrooms. They are found almost everywhere and have an excellent taste, so the question of “how to preserve saffron milk caps for winter” is quite natural. We share 12 proven recipes!
1. Marinated Saffron Milk Caps for Winter
Source: attuale.ruA basic recipe that you can diversify with any spices.
You will need: 1 kg saffron milk caps, 2 tbsp salt, 500 ml water, 2 bay leaves, 1 tsp mixed peppercorns, 6 clove buds, 20 g dill seeds, 1 tsp vinegar essence.
Preparation: Boil saffron milk caps for half an hour in boiling water and drain. Boil 500 ml of water with all other ingredients, except for the vinegar essence.
Simmer for a couple of minutes, add the saffron milk caps and cook for another 20 minutes. Pour in the vinegar essence, distribute the mushrooms with the marinade into jars and sterilize them for another 15 minutes. Seal for winter.
2. Saffron Milk Caps in Tomato for Winter
Source: zhar-i-par.ruSaffron milk caps are one of the best mushrooms for cooking in tomato.
You will need: 2 kg saffron milk caps, 150 g tomato paste, 150 ml vegetable oil, 300 g each of onions and carrots, 150 ml water, spices, sugar, salt.
Preparation: Boil saffron milk caps in boiling water for half an hour, drain and transfer to an empty pot. Add chopped onions, grated carrots, and all other ingredients. Simmer the mixture for about 1 hour over low heat and seal the preparation in sterilized jars.
3. Saffron Milk Cap Caviar with Onions and Carrots for Winter
Source: ok.ruThis mushroom caviar is very easy to prepare, and you can enjoy it all year round.
You will need: 500 g saffron milk caps, 100 g onions, 120 g carrots, 250 ml vegetable oil, 15 g salt, 20 ml vinegar, 20 g herbs, spices.
Preparation: Boil saffron milk caps for half an hour in boiling water and drain. Chop them arbitrarily and fry in oil over medium heat. Add chopped carrots and onions, and fry everything with the mushrooms until cooked.
Finally, add spices and salt, and finely chop the caviar using a meat grinder or blender. Add chopped herbs and vinegar, place the mushroom caviar into clean dry jars, sterilize them for 20 minutes in boiling water and seal for winter.
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4. Spicy Marinated Saffron Milk Caps for Winter
Source: de-fragrance.ruPiquant saffron milk caps with a unique taste.
You will need: 1 kg saffron milk caps, 100 ml vinegar, 30 g salt, 500 ml water, 50 g sugar, 200 g carrots, 1 hot red pepper, 30 g grainy mustard, 10 g mixed peppercorns.
Preparation: Boil saffron milk caps for 20 minutes in boiling water and drain. Arrange arbitrarily chopped hot pepper, carrots, mustard, and peppercorns in sterilized jars. Chop and add the saffron milk caps there as well.
Boil water with sugar and salt. Pour in vinegar, bring to a boil again and pour this marinade over the saffron milk caps. Sterilize the jars for 15 minutes in boiling water and seal.
5. Salted Saffron Milk Caps in Jars for Winter
Source: agro-tm.ruAn excellent way to salt saffron milk caps for winter without vinegar.
You will need: 1 kg saffron milk caps, 1 liter water, 1 tsp black and allspice peppercorns, 1 tsp cloves and cinnamon, 2 bay leaves and 2 currant leaves, salt.
Preparation: Boil saffron milk caps in salted water for 15 minutes after boiling, drain and rinse. Boil 1 liter of water with 15 g of salt and all remaining additives. Simmer for 5 minutes and place the saffron milk caps into this brine. Cook for another 10 minutes and seal in sterilized jars.
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6. Saffron Milk Cap Caviar with Garlic and Onions
Source: pinterest.comFor caviar, you can even use broken or overly large mushrooms – they will be chopped anyway.
You will need: 1 kg saffron milk caps, 300 g onions, 7 cloves garlic, 100 ml vegetable oil, 20 ml apple cider vinegar, 2 tsp salt, spices.
Preparation: Boil saffron milk caps for half an hour in boiling water, and chop and fry the onions until golden. Pass the mushrooms and onions through a meat grinder, pour in the oil and simmer everything for 20 minutes. Add salt, spices, crushed garlic and simmer for another 10 minutes. Pour vinegar into the caviar and seal it in sterilized jars.
7. Salted Saffron Milk Caps for Winter
Source: gribnicha.ruThis appetizer stores perfectly for up to 1 year in a dark, cold place.
You will need: 1 kg saffron milk caps, salt and spices to taste.
Preparation: Boil saffron milk caps for 15 minutes in salted water and drain. Layer them in clean jars, sprinkling salt and your favorite spices between layers. Cover with gauze, place a weight on top and leave the saffron milk caps in the refrigerator for 7-10 days. After that, close and store the jars.
8. Saffron Milk Cap Caviar with Tomato Paste for Winter
Source: for-grib.ruInstead of tomato paste, you can also use ketchup or another sauce.
You will need: 2 kg saffron milk caps, 3 onions, 700 g carrots, 200 ml tomato paste, 5 cloves garlic, salt and spices.
Preparation: Boil saffron milk caps for 20 minutes in boiling water and fry in oil. Arbitrarily chop and fry onions with carrots. Pass everything through a meat grinder and add tomato paste, garlic, and spices. Simmer everything together for 30-40 minutes, place the mushroom caviar into prepared jars, sterilize them for another 20 minutes in boiling water and seal for winter.
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9. Sauerkraut with Saffron Milk Caps
Source: kvashenaya-kapusta.ruOr saffron milk caps with cabbage – change the proportions as you wish.
You will need: 1.5 kg saffron milk caps, 1 kg cabbage, 5 carrots, 7 g caraway seeds, 1 liter water, 100 g salt.
Preparation: Chop and boil saffron milk caps for 10 minutes in boiling water, then drain and chop them. Boil brine from water and salt, pour over the shredded cabbage and leave for half an hour. Drain the brine into another container, and add grated carrots to the cabbage and mix.
In clean jars, layer cabbage and saffron milk caps, sprinkling caraway seeds between layers. Pour in brine so that it completely covers the preparation. Leave the preparation for 24 hours at room temperature and then for a week in a cold place. Once every 1-2 days, pierce everything to the bottom with a wooden stick. Close the preparation and store it.
10. Cold-Salted Saffron Milk Caps for Winter
Source: usadba-dzr.ruThe peculiarity of this recipe is that it does not require marinade or brine.
You will need: 1 kg saffron milk caps, 2 tbsp allspice peppercorns, 50 g salt, 10 bay leaves, 2 cloves garlic, 10 g currant leaves.
Preparation: Rinse and sort the saffron milk caps. Place half of the peppercorns, leaves, and sliced garlic in a salting container. Layer the mushrooms, sprinkling them with salt, and place the remaining additives on top.
Leave the preparation under a weight for about 2 weeks in a cool place. After that, distribute the saffron milk caps into sterilized jars, pour in the brine and seal for winter.
11. Saffron Milk Cap Salad with Vegetables for Winter
Source: ok.ruDelicious, vibrant, and very appetizing – a ready-made appetizer for any table.
You will need: 300 g carrots, 2 tbsp vinegar, 300 g onions, 500 g bell peppers, 2 kg saffron milk caps, 1 kg tomatoes, 1 tbsp salt, 4 cloves garlic, spices, 150 ml vegetable oil.
Preparation: Boil saffron milk caps for half an hour in boiling water and chop. Arbitrarily chop onions, carrots, and bell peppers, fry them in oil for 5 minutes and add the saffron milk caps. Fry together for another 7 minutes.
Peel the tomatoes, grate them or chop finely, and add them to the mixture. Simmer everything together for 1 hour over low heat, and 5 minutes before the end – add garlic and spices. Distribute the salad into clean dry jars, sterilize for 15 minutes in boiling water and seal for winter.
12. Fried Saffron Milk Caps for Winter
Source: za-edoy.ruFried saffron milk caps are best frozen rather than sealed in jars.
You will need: 1 kg saffron milk caps, 3 tbsp vegetable oil.
Preparation: Rinse and sort the saffron milk caps, chop and fry them in vegetable oil for about 20 minutes until the moisture evaporates. Let them cool, then transfer to containers and put them in the freezer.