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Usually mushroom pickers prefer to collect small and strong specimens of saffron milk caps in the forest to pickle and pickle them for the winter. However, this desire does not always coincide with the possibilities. Sometimes only large fruiting bodies can be brought home. But this does not upset the fans of "quiet hunting" at all, because even large saffron milk caps can be used at home.

First of all, it should be noted that large mushrooms must be strong and intact in order to be processed. In addition, mushrooms should be collected only in ecologically clean places, since they accumulate radiation and salts of heavy metals from the air. Therefore, the older the mushroom, the more harmful substances it will absorb. It is also important to thoroughly clean the product, soak and boil. If the recommendations mentioned have been followed, then you can not fear for your health and harvest large fruiting bodies.

What to make of large saffron milk caps in order to prepare them for the winter?

How to salt large mushrooms for the winter in a cold way: a recipe for salting large mushrooms

Many experienced mushroom pickers will never pass by large fruit bodies in the forest, because there is always a "job" for them to decorate the everyday and festive table. If we talk about the cold method of salting for large saffron milk caps, then it consists in the absence of preliminary boiling.

• 3 kg of large saffron milk caps;
• 150 g table salt;
• 2 tbsp. l. dried dill;
• 5 bay leaves;
• Currant leaves;
• 20-30 black peppercorns.

How should large mushrooms be salted cold?

1. Since the cold method involves salting raw fruit bodies, in this case we will use soaking and blanching.
2. We clean the mushrooms from debris and adhering dirt, cut off the legs and fill them with acidified water. For 1 liter of water, add 0.5 tsp. citric acid, this will help maintain the natural color of the fruiting body.
3. After 2-3 hours, put the mushrooms in a colander and put them in boiling water for blanching for 3-4 minutes.
4. We rinse in water and leave to drain from excess liquid.
5. We line the prepared dishes with clean currant leaves, and pour a layer of salt on top, about 40-50 g.
6. Add 1-2 bay leaves, 0.5 tbsp. l. dill, 7-10 black peppercorns.
7. Spread the mushroom layer with the caps down, and then repeat the procedure for adding salt and spices as described in the previous steps.
8. We cover the workpiece laid in layers with several currant leaves, close with a suitable lid and any other plane.
9. We establish oppression, creating a press for mushrooms, and take out to a cool place.
10. After 3-4 days, open the lid and see how the juice is released. It should be enough to completely cover the mushrooms.
11. After another 10-12 days, you can check the snack for readiness, and then decorate the table with it.

How to salt large mushrooms hot

Hot salting is one of the most suitable processing methods for forest products.

Some housewives are interested in whether it is possible to salt large mushrooms at all? Yes, you can, and it's very simple.

• 5 kg of saffron milk caps;
• 200 g of salt;
• 40-50 grains of allspice and black pepper;
• 4-5 buds of cloves and bay leaves;
• 3 tbsp. l. mustard seeds;
• Horseradish leaves;
• 2 bunches of fresh dill.

How to salt large mushrooms using the hot method?

Boil the fruit bodies cleaned of dirt and washed out for 15 minutes in salted water.

We transfer to a colander and set aside so that the water from the saffron milk caps is well glass.

We tear the horseradish leaves into pieces with our hands and pour them over with boiling water, dry them.

Rinse the dill thoroughly and chop it finely with a knife.

At the bottom of the salting container, we form a "pillow" of horseradish leaves.

Put 1/5 of the salt and other spices on it.

From above we distribute approximately a layer of 1 kg of large saffron milk caps, cut into several parts.

Next, in the second circle, lay out a layer of mushrooms, salt, bay leaf, pepper, cloves, dill and mustard seeds.

Having laid all the ingredients, cover the workpiece with a cloth napkin or gauze, close it with a flat plate and place the load.

After 7-10 days of storage in a cool room, the workpiece can be placed on the table for a treat.

What to make from big mushrooms for future use: a savory appetizer with garlic

How else can you salt large mushrooms for the winter? For example, you can add garlic to taste when salting, thanks to which the appetizer will become spicy and tangy, which men will really like.

• 4 kg of saffron milk caps;
• 160-180 g of salt (not iodized);
• 10-15 cloves of garlic;
• Cherry and / or oak leaves;
• 35-40 black peppercorns;
• 1 tsp coriander seeds.

How to pickle large mushrooms with garlic?

1. Cut the peeled fruit bodies into large pieces and boil for 10-15 minutes.
2. After the procedure, drain it by transferring it to a colander for a while.
3. Put cherry and / or oak leaves washed with soda in glass jars or in any other (non-metallic) dish.
4. In a separate container, mix the boiled mushrooms, salt, coriander, pepper and garlic, cut into slices.
5. Then transfer the mass to a "pillow" of fresh leaves in jars.
6. Press down well with your hands, cover with a napkin and place the load.
7. Take it to the basement, and after a few days check the appetizer for readiness.

A popular recipe for cooking pickled big mushrooms for the winter

What else can you cook from large saffron milk caps for the winter? For example, pickling is considered an equally popular processing method.

• 2 kg of large saffron milk caps;
• 1 tbsp. l. salt;
• 750 ml of water;
• 2 tbsp. l. Sahara;
• 5-6 st. l. 9% vinegar;
• 3 dried clove buds;
• 5 bay leaves;
• 15-20 peas of black pepper.

The recipe for cooking pickled large saffron milk caps for the winter is divided into stages.

The main product, peeled and soaked for 2 hours, is immersed in the water specified in the recipe. Beforehand, it is better to cut each copy into large pieces.

Add salt, sugar, cloves, bay leaf and stir until the crystals of the 1st and 2nd ingredients dissolve.

Boil for 10 minutes and add vinegar, continue cooking for a couple of minutes.

Sterilize glass jars and fill each one with pickled mushrooms. When transferring mushrooms, it is better to remove the bay leaf.

Close with nylon caps and let cool, wrapped in a warm blanket.

Take it to the basement, but you can leave it stored in the refrigerator.

What else to cook from large saffron milk caps: a recipe for mushroom caviar

It is useful for all housewives to know what can be done with large saffron milk caps. So, mushroom caviar is one of the best options for processing large and not very beautiful specimens of fruit bodies.

• 1 kg of saffron milk caps;
• 300 g onions;
• 2 tsp 9% vinegar;
• Vegetable oil;
• Salt and pepper to taste.

A step-by-step recipe will show you what to make from large saffron milk caps.

1. Boil fruit bodies for 5 minutes and let them drain off excess liquid by transferring to a colander or wire rack.
2. Pass through a meat grinder 1 or 2 times, depending on the desired grain size.
3. Chop the onion with a meat grinder, and then put in a frying pan preheated with oil.
4. Fry and add the mushroom mass, stir and continue to fry for 10-15 minutes.
5. Cover, reduce heat and simmer for 20 minutes.
6. Add salt, pepper to taste and vinegar, stir and simmer with the lid open for another 5 minutes.
7. Spread the mass into sterilized jars and close with nylon lids.
8. After cooling down, take the workpieces to the basement or leave in the refrigerator. It is necessary to store the conservation no more than 4 months, if longer, then the cans should be re-sterilized along with the blanks.

Large mushrooms fried for the winter

The following recipe will show you what else to do with large mushrooms.

• Ryzhiki;
• Vegetable oil;
• Salt.

Step by step preparation of large saffron milk caps fried for the winter:

1. Cut the fruit bodies into pieces and fry in a little vegetable oil until the liquid evaporates.
2. Fill with oil so that the mushrooms literally float in it.
3. Season with salt to taste and fry for 20 minutes with the lid open.
4. Distribute in sterilized jars and fill with the remaining oil.
5. Close with nylon covers or roll up with metal ones, allow to cool and take to the basement.