Harvesting saffron milk caps at home for the winter: photos, the best recipes for canned mushrooms

In the fall, it's time to think about how to make preparations for the winter from saffron milk caps in order to please your loved ones. The most common methods are pickling, salting, freezing, caviar and salads. In winter, you can make delicious soup, borscht, mushroom sauce and other goodies from such blanks.

We offer the best recipes for camelina preparations for the winter with a step-by-step description. Following them, you can be sure that delicious mushroom snacks will delight you and your guests all winter. The main thing is not to waste time and start preparing the option you have chosen.

Harvesting saffron milk caps with carrots for the winter in jars: a recipe with a video

Modern housewives use a practical and convenient way of harvesting saffron milk caps for the winter - in jars. An interesting recipe for pickling mushrooms at home will make the appetizer tasty, aromatic and crispy.

  • 5 kg of mushrooms;
  • 2 liters of water;
  • 200 ml of a solution of 9% acetic acid;
  • 70 g sugar;
  • 100 g of salt;
  • 20 black peppercorns;
  • 10 pieces. bay leaf;
  • 300 g of carrots and onions.

Watch also a video of how the preparation of saffron milk caps for the winter in jars is going on.

The mushrooms are cleaned and washed, the tips of the legs are cut off.

The marinade is being prepared: the water is brought to a boil, sugar and salt are added, everything is mixed.

The onion is cut into half rings, the carrots are chopped with a grater, and all together are introduced into the boiling marinade.

Bay leaves and black peppercorns are added, boiled for 5 minutes.

The washed mushrooms are laid out in batches in a colander and dipped in a boiling marinade for 10 minutes.

They are laid out in sterilized jars and filled with hot marinade to the very top.

To extend the shelf life of the workpiece, sterilize it. Jars of mushrooms are placed in hot water and sterilized over low heat for 40 minutes.

They are rolled up with lids, and after cooling they are placed in a dark place. Note that such mushroom blanks can be stored in the pantry room.

Fried mushrooms for the winter: a recipe for borscht and garnish

Is it possible to preserve fried mushrooms so that their taste delights you and your family? We offer a recipe for preparing fried saffron milk caps for the winter in the simplest way.

  • 2 kg of saffron milk caps;
  • 100 ml of vegetable oil;
  • Salt and ground pepper to taste.

Harvesting for the winter from fried mushrooms is prepared in stages.

  1. We clean the mushrooms, rinse and put them in boiling water.
  2. Boil for 20 minutes over medium heat and, put in a colander, rinse.
  3. Put in a hot dry frying pan and fry over low heat until all the liquid has evaporated.
  4. Pour in oil, salt and pepper to taste, mix.
  5. Fry until golden brown, and then distribute in dry, clean jars.
  6. Press down with a spoon so that the air comes out, and fill in the oil that remains in the pan. If there is not enough oil, some more of it should be calcined in a frying pan, and then pour over.
  7. We close it with nylon lids, let it cool, and after cooling we put it in the refrigerator.

Fried mushrooms can be used to prepare a delicious garnish for meat. In addition, from such a preparation of saffron milk caps for the winter, you can make borscht or soup, which will surprise you with its unique mushroom taste.

The recipe for harvesting saffron milk caps for the winter by freezing

The recipe for harvesting saffron milk caps for the winter by freezing is one of the best ways to preserve the beneficial properties of the product. In addition, this semi-finished product can be used to prepare almost any dish.

  • Mushrooms;
  • Kitchen sponge;
  • Food grade plastic containers or bags.

At home, it will not be difficult to make a harvest of saffron milk caps for the winter.

  1. Sort out the mushrooms, discarding the rotten and damaged ones.
  2. Remove forest debris with a damp kitchen sponge.
  3. Cut off the sealed ends of the legs and place in a thin layer on a tray.
  4. Place in the freezer and leave for 3-4 hours until the mushrooms are frozen.
  5. Remove from freezer and place in plastic containers. If the mushrooms will be laid out in plastic bags, you need to release air from them and tie them up. Each container with mushrooms should be signed with the date of freezing.

Harvesting saffron milk caps for the winter in a hot way: a recipe for salted mushrooms with garlic

The recipe for harvesting saffron milk caps for the winter using the hot method of salting is quite simple. Such salting will allow you to put the appetizer on the table in 7-10 days.

  • 3 kg of saffron milk caps;
  • 3-4 tbsp. l. salt;
  • 5 cloves of garlic;
  • 3 dill umbrellas;
  • 15 black peppercorns;
  • Black currant leaves.

The preparation of salted saffron milk caps for the winter is proposed to be done according to the detailed description given for each stage.

  1. Rinse the mushrooms cleaned of debris in plenty of water.
  2. Put in water, bring to a boil and boil for 10 minutes.
  3. Transfer to a colander and rinse with cold water, leave to drain.
  4. Put "pillows" of black currant leaves in sterilized jars, put dill umbrellas and pour a small amount of preservative.
  5. Place the boiled mushrooms on a "pillow" of leaves and dill, caps down.
  6. Sprinkle with salt, and then fill the jars to the very top, sprinkle with salt, black peppercorns and chopped garlic.
  7. Pour the mushroom broth in which the mushrooms were cooked into the jars and close with tight lids.
  8. Cool at room temperature and refrigerate.

Dry salting of saffron milk caps for the winter

The recipe for preparing salted camelina mushrooms for the winter by dry salting is an excellent option to preserve all the taste and nutritional properties of the product. It is worth trying it only once, and it will be difficult to refuse such a snack.

  • 3 kg of saffron milk caps;
  • 120 g salt;
  • 3 pcs. bay leaf;
  • 5 peas of allspice.

  1. The mushrooms are pre-cleaned without the use of water and the lower part of the legs is cut off.
  2. Spread in layers in sterilized jars, sprinkling each row with salt, allspice and bay leaves.
  3. Cover with a gauze napkin on top and press down with a load.
  4. After 4-5 days, the fruiting bodies will settle and release the juice, which will turn brown.
  5. After another 7 days, the mushrooms will be ready to eat.

A simple recipe for harvesting saffron milk caps for the winter using the cold salting method

We recommend using the recipe for preparing saffron milk caps for the winter using the cold salting method. The appetizer turns out to be crispy, aromatic and very tasty. Fruit bodies salted in this way retain all their nutritional properties and trace elements. Although it takes more time to reach their readiness than with the hot method.

  • 3 kg of saffron milk caps;
  • 15-20 peas of black pepper;
  • 5 pieces. bay leaf;
  • 150-180 g of salt.

Salting saffron milk caps, as preparation for the winter, is a fairly simple option, and you do not need to stand near the stove for a long time.

The main factor in cold salting is the use of glass, wood, ceramic or enamel containers.

  1. Young specimens of saffron milk caps are cleaned of dirt and sand, washed in cold water and spread on a kitchen towel to dry out.
  2. They are laid out in layers in a container in which they will be salted, sprinkled with salt, black peppercorns and bay leaves.
  3. After filling the container, the mass is pressed down with your hands to compact.
  4. Put something heavy on the surface and cover with a gauze napkin.
  5. Leave under yoke for 3 weeks, checking the presence of brine in the mushrooms 2 times a week. If there is little liquid in the workpiece, add cold boiled water.

Harvesting pickled saffron milk caps for the winter: a recipe for mushrooms with cinnamon

Use also another recipe for harvesting camelina mushrooms pickled for the winter - with the addition of cinnamon. The appetizer will turn out to be original, and will delight your family and guests with an amazing taste.

  • 4 kg of saffron milk caps;
  • 1 liter of water;
  • ½ cinnamon sticks;
  • 50 ml of vegetable oil;
  • 8 tbsp. l. vinegar;
  • 2.5 tbsp. l. salt;
  • 2 tbsp. l. Sahara;
  • 10 black and allspice peas each.

This preparation for the winter is prepared from boiled mushrooms, which speeds up the process of pickling them.

  1. Peel the mushrooms, cut off most of the legs and rinse with plenty of cold water.
  2. Pour in water and boil for 20 minutes, constantly removing the foam from the surface.
  3. Drain the water, put the mushrooms in a colander and leave to drain.
  4. Make a marinade: combine salt, sugar in water from the recipe, stir to dissolve the crystals.
  5. Pour in the mushrooms, let it boil and boil for 5 minutes.
  6. Add pepper, vegetable oil, cinnamon and vinegar.
  7. Continue to cook the mushrooms for another 10 minutes, then remove from the stove.
  8. Distribute in sterilized jars, fill with marinade and let cool at room temperature.
  9. After cooling, take the workpieces to a dark and cool basement.

Harvesting boiled saffron milk caps for the winter with hot pepper

This original way of harvesting saffron milk caps for the winter will not leave anyone indifferent. Such an appetizer, prepared at home, is perfect for strong drinks.

  • 3 kg of saffron milk caps;
  • 500 ml of water;
  • 300 ml of vegetable oil;
  • 1 tbsp. l. vinegar 70%;
  • 5 cloves of garlic;
  • 1 chili pepper;
  • 1 tbsp. l. salt;
  • 1.5 tbsp. l. Sahara;
  • 6 carnation buds;
  • 7 peas of black and allspice;
  • 2 dill umbrellas.

Use a detailed recipe with a photo so that the preparation for the winter from saffron milk caps turns out to be delicious.

  1. We clean the mushrooms, rinse and boil in salted water for 15-20 minutes.
  2. Take out with a slotted spoon in an enamel pan, fill with water specified in the recipe, and let it boil.
  3. We introduce all the spices and herbs, except for acetic acid, and simmer for 15 minutes.
  4. Pour in vinegar and cook for another 5 minutes, remove from the stove.
  5. We put the mushrooms in sterilized jars, filter the marinade, let it boil.
  6. Fill the mushrooms to the very top, roll up and turn over.
  7. Cover the top with something warm and let cool.
  8. We take it out in a dark and cool room for long-term storage.

Harvesting caviar from saffron milk caps with tomato paste for the winter

Caviar, as a preparation of camelina for the winter, is one of the most popular options for preparing mushroom snacks. Every chef can take advantage of this special recipe. By opening a jar with such a blank in winter, you can diversify your everyday and even holiday menu.

  • 3 kg of saffron milk caps;
  • 500 g of carrots and onions;
  • 5 tbsp. l. tomato paste;
  • 4 cloves of garlic;
  • Vegetable oil;
  • Ground black pepper and salt - to taste.

To make the appetizer tasty and aromatic, you need to let it brew after cooling for 2-3 days.

  1. The mushrooms are cleaned of forest debris and dirt, the tips of the legs are cut off and washed in warm water with the addition of salt (for 1 kg of mushrooms, you need to take ½ tablespoon of salt).
  2. After washing, the fruit bodies are poured with water and boiled over medium heat for 20 minutes, removing the foam that appears on the surface all the time.
  3. While the cooking process is in progress, carrots and onions are peeled, which are chopped into cubes.
  4. Onions are fried separately in a pan and laid out in a bowl.
  5. Then the carrots are fried until tender and combined with onions.
  6. The boiled mushrooms are washed, left in a colander to drain and chopped with a meat grinder.
  7. They are fried in vegetable oil until golden brown and combined with chopped vegetables.
  8. The whole mass is mixed, salted and peppery to taste, tomato paste is added and simmered over low heat for 20 minutes. If the caviar is too thick, add 1 tbsp. boiled water and stir.
  9. Diced garlic is introduced, everything is mixed and languished for another 20 minutes.
  10. Mushroom caviar is placed in sterilized jars and closed with tight nylon lids.
  11. It is left in the room until it cools completely, and then it is taken out to the basement or stored in the refrigerator.

What to cook from saffron milk caps for the winter: a recipe for preparing a fragrant salad

If you have mushrooms, we suggest making a salad. The recipe for harvesting saffron milk caps for the winter as a salad is an excellent option for a fragrant cold snack for any festive table.

  • 3 kg of saffron milk caps;
  • 1 kg eggplant;
  • 700 g onions;
  • 500 g fresh tomatoes;
  • 300 ml of vegetable oil;
  • 3 tbsp. l. 9% vinegar;
  • 1 tbsp. l. Sahara;
  • Salt to taste;
  • 1 tsp a mixture of ground peppers.
  1. Peel the mushrooms, rinse and boil in salted water with the addition of 2 pinches of citric acid.
  2. Put in a colander, rinse under the tap with cold water and leave to drain.
  3. While the mushrooms are flowing down, peel the eggplants, cut into small cubes and fry in vegetable oil.
  4. Peel the onion, wash and cut into thin half rings, then fry until golden brown.
  5. Cut the mushrooms (if large), fry in oil until golden brown, mix with onions and eggplants.
  6. Cut the tomatoes into cubes or grind in a meat grinder, stew in a pan with the addition of oil and salt for 10-15 minutes.
  7. Pour the tomato mixture into the mushrooms with vegetables, salt to taste, add pepper, mix.
  8. Add sugar, pour in vinegar and simmer for 40 minutes over low heat.
  9. Distribute in sterilized jars and roll up with metal lids.
  10. Insulate on top and leave to cool completely.
  11. Take out to the basement and store at a temperature not higher than + 10 + 12 ° ะก for about 4-6 months.

Having chosen any recipe for preparing saffron milk caps for the winter, and knowing what to cook to surprise and delight your family members, you can start preparing a delicious snack.