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Mushrooms are considered one of the most delicious among the autumn lamellar types of mushrooms. They are perfect for any processing process for the winter: pickling, salting, frying, stewing, freezing and even drying. This article will focus on saffron milk caps, which are cooked under oppression.

Each housewife uses every opportunity to prepare mushrooms for the winter. We offer several recipes for cooking mushrooms under pressure, which include pickling, dry pickling, as well as hot and cold pickling. These options are just what you need to make homemade canning tasty and nutritious for the whole family.

How to salt mushrooms under yoke in order to delight guests and family members with delicious spicy dishes in winter? The main rule is to choose whole and small specimens of mushrooms for cooking, without damage. But if the mushrooms are large, then it is better to cut them into noodles or just pieces.

As already mentioned, for pickling mushrooms under oppression, as a rule, they use three methods - dry, hot and cold. However, first of all, fruiting bodies must undergo preliminary processing.

• Sort out the mushrooms, rejecting those spoiled by worms and broken, clean them of dirt, leaves and needles.
• Cut off the bottom of the leg, rinse in cold water and place on a sieve to drain. Next, proceed to boiling, if provided for by the recipe.

How to dry pickle mushrooms under pressure

Dry-cooked salted mushrooms under pressure is the most convenient and labor-consuming process. In addition, mushrooms do not lose their taste and forest aroma, and also retain all the nutritional properties.

• 4 kg of saffron milk caps;
• 5 tbsp. l. salt;
• 4 sprigs of dill.

Dill twigs are placed in an enamel or wooden container.

Next, the fruit bodies, which were previously cleaned without the use of water, are laid in layers, with their caps down.

Sprinkle each layer with salt, and cover the very top of the mushrooms with a clean gauze napkin.

An inverted lid is placed on top, smaller than the diameter of the container, and the fruit bodies are pressed down with oppression. This can be a large plastic water bottle or glass jars.

The container is taken out to a cool place and left for 4-5 days, until the mushrooms are covered with brine.

Salted fruit bodies can be left in the saucepan and new portions of fresh mushrooms can be added. Or you can transfer the workpiece from the container to sterilized jars, fill it with brine, close it with tight lids and take it to a cool room for storage.

The mushrooms will be ready for use in 15-20 days from the moment of salting.

Hot salting of mushrooms under pressure and what to do if mushrooms are sour

Hot salting of saffron milk caps under yoke makes it possible to get a delicate and tasty appetizer - an ideal dish for a festive feast.

• 2 kg of saffron milk caps;
• 7 cloves of garlic;
• Cherry, horseradish and currant leaves;
• 3 tbsp. l. salt;
• 2 dill umbrellas;
• 1 bunch of parsley.

1. After pretreatment, boil the mushrooms for 20 minutes, put on a kitchen towel and dry.
2. Cover the bottom of the enamel pot with clean and dry leaves, then lay out the mushrooms and a layer of salt.
3. Next, sprinkle with chopped garlic cloves and parsley, spreading the main product and sprinkling each row with salt and spices.
4. Cover the top layer with dill umbrellas, press down with an inverted plate and cover with a clean cloth.
5. Take out to a cold place and leave for 14 days. After the mentioned time has elapsed, the snack is ready to eat.

But if the mushrooms soured under the yoke, how to fix the situation? In this case, oppression is removed, as well as a plate and a napkin, everything is washed well in water with the addition of vinegar.The top layer of sour mushrooms is removed and discarded. The plate comes back, the napkin and the oppression into place - the problem is settled.

Recipe for salting mushrooms with cloves under yoke

The recipe for salting mushrooms under pressure in a hot way allows you to get a delicate snack in a few days.

Spices for cooking mushrooms:

• 1 tbsp. l. salt;
• A pinch of citric acid;
• 5 allspice and black peppercorns each;
• 2 dill umbrellas;
• 3 pcs. cloves and bay leaves.

1. After cleaning, wash the mushrooms and boil in salted water with the addition of citric acid and all spices for 20 minutes, constantly removing the foam from the surface.
2. Throw in a colander, rinse in cold water and leave to drain.

Spices for pickling 3 kg of saffron milk caps:

• 3 tbsp. l. salt;
• 2 cloves of garlic.

How long should the mushrooms be salted under yoke in this version?

1. As soon as the mushrooms are completely drained, lay them in layers in an enamel pan.
2. Sprinkle with salt and chopped garlic, spreading the rows to the very top.
3. We cover with a napkin and a plate, pressing down on top with oppression. If the mushrooms have released little juice, they should be topped up with cold boiled water.
4. We take it out in a cool room, and after 5 days the mushrooms are ready for use.
5. In order to prevent souring of the workpiece and mold, oppression, a plate and a napkin should be periodically washed with salted water and scalded with boiling water.

How long should the mushrooms be kept under the yoke when cold salting?

Cold salting of mushrooms under pressure is a great option to get a mushroom delicacy that will surprise even gourmets.

• 4 kg of saffron milk caps;
• 5 tbsp. l. salt;
• Horseradish and cherry leaves;
• 5 carnation buds;
• 4 things. bay leaf;
• 5 black and white peppercorns each.

How long to keep mushrooms under yoke, you can find out from the step-by-step description of the recipe.

1. Lay the peeled and washed mushrooms in rows and sprinkle with salt, cloves, and black and white pepper.
2. Cover the mushrooms on top with bay leaves, horseradish and cherry leaves.
3. Cover with gauze, folded several times, press down with oppression, which must be placed on an inverted plate.
4. Take to basement and leave for several days. Note that every 3 days the mushrooms will settle and release the juice. You can add a new portion of mushrooms to the pan until the entire container is full. The first batch of saffron milk caps can be eaten after 10-15 days.

How to salt mushrooms under pressure and what to do if the mushrooms are not salted?

How to properly salt mushrooms under pressure in a cold way, and after 30 days please your friends and household with a delicious snack?

• 2 kg of saffron milk caps;
• 2 tbsp. l. salt;
• 10 black peppercorns;
• 1 tsp mustard seeds;
• 3 cloves of garlic.

Salting of saffron milk caps under pressure is carried out according to the step-by-step description presented below.

1. Dip the peeled mushrooms in boiling water for 2-3 minutes and immediately remove.
2. Rinse in cold water and place in an enamel container, caps down.
3. Sprinkle with salt, mustard seeds and black peppercorns.
4. Sprinkle each layer of mushrooms with salt and spices, and sprinkle the very top with chopped garlic cloves.
5. Cover with a plate, gauze napkin and press down for 7 days, until the mushrooms are completely covered with brine.
6. Arrange the mushrooms in sterilized jars, press down with your hands and pour the brine to the very top.
7. Close with tight nylon lids and take out to the basement.

What if the mushrooms are not salted under the yoke? In this case, the brine should be drained, the mushrooms should be rinsed. Make a new brine with plenty of salt and pour the mushrooms into the jars.

How to pickle mushrooms under yoke: a detailed description

How to marinate mushrooms under yoke so that your family members are delighted with an amazing mushroom snack?

• 3 kg of saffron milk caps;
• 150 g of salt;
• 1 tbsp. l. Sahara;
• Black currant leaves;
• 20 pcs. peas of black and allspice;
• 10 pieces. bay leaf;
• ½ chili pod.

A detailed description will show you how to make saffron milk caps correctly.

1. Pre-peeled and washed mushrooms are put in a colander and blanched 2 times for 3 minutes in boiling water.
2. Rinse under a tap with cold water and drain well.
3. The bottom of glass jars with a wide neck is covered with currant leaves, bay leaves and peppercorns.
4. Salt is mixed with sugar and sprinkled with each layer of mushrooms, not forgetting to add chili peppers.
5. Sprinkle the last layer of mushrooms with a mixture of salt and sugar, cover with a clean kitchen napkin.
6. They put oppression on top so that the mushrooms let the juice out, and take it out to a cool place for 3 days.

The mushrooms themselves will be ready to eat 10 days after pickling.