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Salted and pickled mushrooms are considered a real delicacy at all festive feasts. These mushrooms have biologically active substances and vitamins that are useful for the human body. Homemade saffron milk caps can always delight not only your guests with their amazing taste, but also diversify the family everyday menu.

Small and strong specimens of fruit bodies are especially suitable for pickling and pickling, which will affect the excellent appearance of the finished snack. Such mushrooms do not lose their attractiveness during heat treatment, and they also do not break. Brine plays an important role for saffron milk caps. Correctly selected spices and herbs will make mushrooms a real delicacy.

Processing camelina before making a pickle for mushrooms

This article proposes to consider several recipes showing how to properly prepare a pickle for saffron milk caps for the winter. However, before cooking, the mushrooms must be pre-treated.

• They are cleared of forest debris: small debris, twigs, needles and leaves.
• The ends of the legs are cut off, washed in a large amount of water and laid out on grates so that excess liquid is glass.
• Then proceed to further steps to prepare the workpiece: blanching or boiling mushrooms, as well as preparing the brine.

Let's consider, for a start, 3 ways of making a pickle for pickling saffron milk caps.

Pickle with garlic for cold pickling mushrooms

This is the most popular way to prepare saffron milk brine. It is perfect for cold pickling of mushrooms. In addition, this method will help preserve all the nutrients and vitamins in the final product.

• 2 kg of saffron milk caps;
• 2.5 tbsp. l. salt;
• 7-10 cloves of garlic (depending on size);
• 1 liter of water;
• Horseradish leaves.

How to make a pickle for salted saffron milk caps correctly?

1. Boil the recipe water in an enamel pot.
2. Add salt and garlic cloves cut into slices.
3. Let it boil, turn off the heat and leave the brine to cool completely.
4. Rinse the peeled mushrooms well in water to remove the sand, drain, put in a colander.
5. Put clean horseradish leaves and mushrooms on the bottom of sterilized jars.
6. Press down with your hands, but do it carefully so that the fruiting bodies do not break.
7. Fill with cold brine, without adding to the very top.
8. Close with tight plastic lids and take out directly to a dark basement.
9. Store at a temperature not exceeding + 10 ° С, after 20 days the snack is ready for use.

How to cook horseradish pickle for hot pickling saffron milk caps

The brine for hot-cooked mushrooms is slightly different not only in technology, but also in the added spices. In this version, the mushrooms are heat treated in salted water with the addition of citric acid.

• 2 kg of saffron milk caps;
• 2.5 tbsp. l. salt;
• 1 tbsp. l. chopped horseradish root;
• 5 pieces. bay leaf;
• 3 cloves of garlic;
• 6 black peppercorns;
• 1 liter of water.

How to properly prepare a brine for pickling saffron milk caps using the given list of ingredients?

Put bay leaf, black peppercorns and chopped horseradish root into the water indicated in the recipe.

Let it boil, simmer for 5 minutes over low heat, and after turning off the stove, let it stand for 10 minutes.

Boil the peeled and washed mushrooms in salted water with the addition of 2 pinches of citric acid for 15 minutes.

Drain the water, put the mushrooms in a colander and leave to drain for 10 minutes.

Put mushrooms in sterilized jars, sprinkle them with salt and chopped garlic cubes.

Strain the brine through cheesecloth and pour the mushrooms to the very top.

Close with tight nylon caps, let cool completely at room temperature.

Move to a cool and dark room for 10 days. After the indicated time, the mushrooms are ready to eat.

A quick way to prepare brine for salting saffron milk caps

This quick method of making a brine for pickling saffron milk caps will appeal to those lovers of mushroom dishes who are very impatient and want to taste the appetizer in a few days. In addition to the speed of preparation of the workpiece, this option has one more advantage: the mushrooms fully retain their nutritional properties.

• 2 kg of saffron milk caps;
• 150 g of salt;
• 3 dill umbrellas;
• 1 liter of water.

1. Clean and washed mushrooms are placed on dill umbrellas in sterilized jars.
2. Sprinkle each layer of mushrooms abundantly with salt and press down with your hands to fill the jar more.
3. Boil the water from the recipe and pour it carefully into the jars so as not to burst from the hot.
4. Cover with metal lids and put in a pot of hot water.
5. Sterilized over low heat for 20 minutes and immediately closed with tight nylon lids.
6. Cover with an old blanket and allow to cool completely.
7. They are taken out to the basement or stored in the refrigerator. You can start tasting such an appetizer after 5 days.

After cold salting, the brine for saffron milk caps can acquire a brownish tint, which is quite natural for this species, and is not worth your worries.

Pickle for pickling mushrooms with mustard seeds

This option for making brine for pickling saffron milk caps will not leave indifferent those who love crispy and aromatic mushroom snacks. Such a homemade preparation with the addition of pink mustard seeds is a decoration of any festive table.

• 1.5 kg of saffron milk caps;
• 1 tbsp. l. salt and sugar;
• 40 ml vinegar 9%;
• 1 dec. l. seeds of pink mustard;
• 3 cloves of garlic;
• 800 ml of water.

The recipe for a pickle for mushrooms marinated with mustard seeds is prepared according to the instructions below.

1. Pour the water indicated in the recipe into an enamel pot and let it boil.
2. Pour in mustard seeds, garlic cut into slices and simmer for 5 minutes over low heat.
3. Add salt and sugar, stir and let it boil again.
4. Pour in the vinegar and turn off the heat, leaving the pot on the stove.
5. Boil the prepared mushrooms in separate water for 10 minutes, put them in jars with a slotted spoon and fill with brine to the very top.
6. We close with tight lids and cover with a blanket on top, leaving the jars to cool under it.
7. Then we put in the refrigerator and store until the moment when the snack is in demand.

How to make a pickle with barberry for the marinade of mushrooms for the winter

Pickle for camelina marinade with the addition of barberry fruits will make the appetizer unique and aromatic. Your guests will love the dish! The appetizer will be a success on holidays, and as an everyday side dish for boiled potatoes during a family dinner.

• 2 kg of saffron milk caps;
• 1.5 liters of water;
• 2.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. vinegar 9%;
• 10 barberry fruits;
• 6 peas of black and white peppers;
• 3 pcs. bay leaf;
• 2 carnation buds;
• 6 pcs. black currant leaves.

How to make a pickle for camelina mushrooms correctly?

1. In an enamel saucepan, combine the water indicated in the recipe, salt and sugar.
2. Stir, let it boil and simmer for 3 minutes.
3. Add all other spices, except vinegar, and let simmer again for 10 minutes.
4. Strain the brine, pour in the vinegar and let it boil.
5. Cook the prepared mushrooms separately for 10 minutes, then put them in the brine with a slotted spoon and simmer for 10 minutes.
6. Distribute the mushrooms in sterilized jars, pour brine to the very top.
7. Close with plastic lids and insulate the top with a blanket until it cools completely. Once the mushrooms have cooled down, you can start tasting them.

Pickle with cloves for mushrooms: recipe for 1 liter of water

This method of pickling with garlic and cloves is great for those who don't have cellars. Pickle for mushrooms cooked in cans has an amazing aroma and will not allow the preparation to deteriorate.

1. 1.5 kg of saffron milk caps;
2. 1 liter of water;
3. 80 ml dry red wine;
4. 5 tbsp. l. olive oil;
5. 1 tbsp. l. salt;
6. ½ tbsp. l. Sahara;
7. 5 cloves of garlic;
8. 6 carnation buds.

In this version, the brine for saffron milk caps is prepared for 1 liter of water.

1. Combine water, salt and sugar in an enamel saucepan.
2. Let it boil and boil for 3 minutes, add wine, olive oil, cloves, diced garlic, boil for 2 minutes.
3. Boil the mushrooms prepared in advance in water for 20 minutes with the addition of 2 pinches of citric acid.
4. Drain the water, let the mushrooms drain in a colander and pour into the boiling brine.
5. Boil for 10 minutes, put in jars, top up with marinade.
6. Cover with metal lids and put in hot water.
7. Sterilize over low heat for 15 minutes, roll up.
8. Turn it upside down, cover it with a blanket and let it cool, then transfer it to the closet or basement.