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At home, salting of saffron milk caps is carried out in a cold way, as well as dry and hot. In the first two cases, the mushrooms are not boiled, but harvested raw, with salt and spices. Hot salting means pre-heat treatment.

All of these methods are very popular in home cooking. It should be noted that the readiness of cold and dry salted mushrooms is checked after 3-5 weeks. If the snack was prepared by hot salting, then the first tasting can be carried out after 10 days.

This article provides four simple recipes for cold pickling mushrooms.

The classic recipe for salting saffron milk caps for the winter in a cold way (with video)

With the classic recipe for pickling mushrooms, you will never have a question about which appetizer to put on the festive table. The aroma and beneficial properties of the fruit bodies will remain at the maximum level.

Before starting the cold method of salting saffron milk caps for the winter, you need to prepare the ingredients.

• Mushrooms - 5 kg;
• Grape or cherry leaves - 20 pcs.;
• Salt (not iodized) - 5 tbsp l .;
• Bay leaf - 4 pcs.;
• Black pepper (peas) - 30 pcs.;
• Dill umbrellas - 2-3 pcs.

1. At the bottom of the prepared dishes we spread a “pillow” of ½ part of the leaves, after having poured boiling water over them and dried them.
2. We carefully clean the mushrooms and then rinse them in water.
3. Leave it to drain from excess liquid or dip it with paper towels.
4. We distribute the peeled mushrooms on the laid out leaves, making layers 6-7 cm thick each.
5. Sprinkle with salt, bay leaves, pepper and dill, and then cover the blank with the remaining leaves.
6. Cover with a plate or lid, the diameter of which is less than the diameter of the salting container.
7. We put the blank under the press, which can be a stone wrapped in several layers of gauze, or a bottle of water.
8. After about 3-4 weeks, when the mushrooms are ready for use, you can transfer them to sterilized jars, pour with brine, close them with nylon lids and keep them in the basement.

The video below shows how the saffron milk caps are salted for the winter in a cold way.

Salting mushrooms in a cold way in jars

Cold pickling of saffron milk caps can be carried out directly in glass jars. Thus, you can make it easier for yourself during cooking, as well as increase the shelf life of the workpiece up to 1 year.

• Peeled mushrooms - 4 kg;
• Salt - 130 g;
• Carnation - 5 pcs.;
• Garlic - 3 cloves;
• Fresh dill - 1 small bunch.

The presented step-by-step description will show how to prepare mushrooms using ordinary jars instead of large containers.

Rinse the peeled mushrooms in water and let them drain from excess liquid, leaving for 20-30 minutes.

Combine all ingredients in one large bowl, including chopped dill and garlic.

Stir the mixture with your hands and leave to stand under a press for several hours.

Then distribute the workpiece in sterilized jars and fill it with the resulting brine.

The mushrooms must be completely immersed in the brine, therefore, if there is a shortage of it, add the missing amount with cold boiled water.

Close with nylon lids and send the workpiece for storage to the basement or refrigerator.

The recipe for salting mushrooms cooked in a cold way in a saucepan cannot leave anyone indifferent. And under a forty-degree glass, such an appetizer leaves the table first.

Recipe for salting mushrooms with oak leaves in a cold saucepan

• Ryzhiki - 5 kg;
• Salt - 200 g;
• Oak leaves;
• Mustard seed - 1 tbsp l .;
• Black pepper - 40-50 peas.

To carry out the cold salting of saffron milk caps for the winter, use the recipe with a step-by-step description.

1. Take an enamel pan and rinse the inner walls in it with a solution of water, soda and salt. The lid that will cover the workpiece also needs to be thoroughly washed in this solution.
2. Dry the pan and lid, and then you can start the salting process.
3. Thoroughly peel and rinse the mushrooms so that small grains of sand do not crunch on the teeth when eating a ready-made snack.
4. After draining off excess liquid, lay them with their caps down, making layers of 5-6 cm.
5. Sprinkle each layer evenly with dry salt, mustard seeds and black pepper.
6. Cover with clean oak leaves and cheesecloth on top.
7. Cover with a lid, put the oppression on top and take it to the basement for further salting.

You can store a snack in a saucepan for up to 7 months.

Cold salting of mushrooms with horseradish and garlic

Salting mushrooms with horseradish is also carried out in a cold way. Thanks to the addition of this ingredient, the appetizer turns out to be appetizing and spicy. The spiciness level can be adjusted to your liking.

• Mushrooms - 5 kg;
• Horseradish root - 70 g or to taste;
• Garlic cloves - 7-10 pcs. or to taste;
• Salt - 180 g;
• Currant leaves.

Cold salting of camelina mushrooms is done as follows:

1. Wash currant leaves with soda diluted in water, rinse and dry.
2. Peel and rinse the mushrooms in cool water.
3. Transfer to a colander and set aside until most of the liquid has drained.
4. Put currant leaves in a container for salting.
5. Distribute the fruit bodies in layers, sprinkling each with salt, chopped garlic and horseradish root, grated on a fine grater.
6. Cover the workpiece with clean gauze and place the weight.
7. Send the container with the workpiece to the basement for further cooking.
8. It is necessary to periodically check how the brine is released. If necessary, the lack of liquid is replenished by cold boiled water.