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Mushrooms are considered magnificent gifts of the autumn forest, they have an amazing taste and aroma. They can be saved for the winter in various ways: freeze, pickle, salt, fry, ferment and dry. One of the best options for canning mushrooms is pickling.

Recipes for marinating saffron milk caps for the winter are quite varied and can decorate not only a festive feast, but also enrich an everyday family lunch or dinner with vitamins. The spices and herbs added to the mushroom marinade give the finished snack a unique aroma and piquant taste.

Below are several recipes showing how to marinate mushrooms for the winter at home. Versatile and simple options for mouth-watering snacks can be prepared even by a novice cook.

How to clean mushrooms before pickling mushrooms at home?

First of all, it should be noted that even the simplest recipe for marinating mushrooms requires proper initial processing before cooking. How to peel mushrooms so that the end result is a tasty and high-quality dish?

• Mushrooms are sorted out, broken, spoiled and rotten are discarded.
• Cut off the ends of the legs, rinse well in a large amount of cold water and lay them out on grates so that they are glazed.
• Further processes will depend on which pickling option was chosen - cold or hot. With the hot method, the mushrooms are boiled directly in the marinade, and with the cold method, separately from it, in plain water. Then the boiled fruit bodies are poured with hot marinade.

The easiest way to marinate saffron milk caps for the winter: a step-by-step recipe

A simple way to marinate saffron milk caps for the winter is not a troublesome process at all for preserving your favorite mushrooms. Even those chefs who have absolutely no experience in such matters can cope with it. 5 days after the start of pickling, the mushrooms can already be tasting. However, it should be borne in mind that only compliance with the proposed recipe and technology will help prepare a delicious snack.

• 2 kg of saffron milk caps;
• 4 tbsp. water;
• 5 tbsp. l. acetic acid 30%;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 pcs. bay leaf;
• 5 black and allspice peas.

A simple recipe for pickling saffron milk caps for the winter is described in stages:

Rinse the peeled mushrooms, put in an enamel pan with boiling water.

Boil for 10-15 minutes, immediately drain the water, and rinse the mushrooms and return to an empty pan.

Pour in the water from the recipe, let it boil, add all the spices and herbs except vinegar. Stir and boil the main product in the marinade for 5-7 minutes, pour in the vinegar and continue cooking for a few more minutes.

Distribute the mushrooms in sterile glass jars, press down a little with a spoon and pour hot marinade to the very top. Roll up or close with tight nylon lids, wrap with a warm blanket. Leave in the room until it cools completely, and then take out to a dark and cool basement.

Cooking mushrooms with onions for the winter in jars: a recipe for pickling mushrooms

Traditionally, glass containers are used for pickling mushrooms, which are excellent for storage in an apartment. How to marinate mushrooms in jars on your own so that they do not deteriorate and ferment?

• 2 kg of saffron milk caps;
• 1.5 tbsp. l. salt;
• ½ tbsp. l. Sahara;
• 10 black peppercorns;
• 5 pieces. bay leaf;
• 50 ml vinegar 9%;
• 500 ml of water;
• 2 pcs. onions.

Marinating saffron milk caps in glass jars for the winter requires a special approach, since both containers and lids must be sterilized.

1. Pour peeled and washed mushrooms with cold water, add peeled whole onions and bring to a boil.
2. Boil for 20 minutes and remove in a colander, discarding the onion.
3. The mushrooms are allowed to drain and transferred to a saucepan, where the water from the recipe is already boiling.
4. Cook for 5 minutes and add all the spices and herbs except vinegar.
5. Pour in vinegar and cook for another 3-5 minutes.
6. Distribute in jars, pour marinade and roll up.
7. Turn upside down, cover with a blanket and leave to cool.
8. They are taken out to a dark cool basement and stored at a temperature not exceeding + 10 ° С. You can start tasting such mushrooms after a few days.

Hot marinating mushrooms for the winter: a step by step recipe

Cooking saffron milk caps for the winter with a hot marinating method will make an amazingly tasty snack for a festive table and sincere gatherings with friends. Mushrooms are tasty, crispy, juicy and aromatic.

• 3 kg of saffron milk caps;
• 1 liter of water;
• 2 tbsp. l. salt;
• 1.5 tbsp. l. Sahara;
• 10 peas of black and allspice;
• 5 pieces. bay leaf;
• 7 cloves of garlic;
• 4 carnations;
• 100 ml vinegar 9%.

The recipe for saffron milk caps, harvested for the winter by the hot pickling method, is offered with a step-by-step description.

1. After peeling, the mushrooms are quickly washed in plenty of water.
2. Spread in a colander in small portions and blanch in boiling water for 2-3 minutes.
3. Spread on a sieve so that it is glazed, and water from the recipe is poured into a saucepan, which is allowed to boil.
4. Camelina is introduced, cloves, pepper, bay leaves, salt and sugar are added.
5. Cook for 15 minutes, add garlic crushed into cubes, pour in vinegar.
6. Boil the mushrooms for another 5 minutes and put them in sterilized jars.
7. The marinade is filtered, allowed to boil and poured into jars.
8. They are closed with tight nylon lids, and after cooling, they are taken out to the basement. After 3 days, the appetizer can be put on the table and tasted.

Marinating camelina mushrooms with 6% vinegar

Marinating mushrooms with vinegar of 6% acidity makes the appetizer crispy, so any festive meal is never complete without such a treat.

• 2 kg of saffron milk caps;
• 800 ml of water;
• 2 tsp Sahara;
• 3 tsp salt;
• 3 pcs. bay leaf;
• 100 ml vinegar 6%;
• 6 peas of black, red and white peppers.

Marinating mushrooms of camelina is carried out at home as follows:

1. We combine all the ingredients from the recipe, except for mushrooms and vinegar.
2. Boil in an enamel saucepan over low heat for 15 minutes.
3. Pour in the vinegar and immediately lay in the peeled and washed mushrooms.
4. Cook for 15 minutes, distribute in sterilized jars and cover with lids.
5. We put in hot water and sterilize for 20 minutes.
6. We roll it up, turn it upside down and warm it with an old blanket.
7. Let it cool completely and take out a room that meets the storage conditions for mushroom preservation.

Cold pickling of mushrooms for the winter

Harvesting saffron milk caps by cold pickling means filling a jar with pre-boiled fruit bodies with marinade. This option makes the mushrooms more attractive, because the marinade is transparent and aromatic.

• 2 kg of saffron milk caps;
• 1 tbsp. l. salt;
• ½ tbsp. l. Sahara;
• 800 ml of water;
• 4 cloves of garlic;
• 2 sprigs of dill;
• 50 ml vinegar 9%.

Cold pickling of saffron milk caps is a simple process, but you should follow the step-by-step instructions.

1. Prepared mushrooms are subjected to 10-minute heat treatment.
2. In the meantime, a marinade is prepared from all the ingredients proposed in the list, boiled for 5-7 minutes.
3. The mushrooms are placed in sterilized jars and poured with strained boiling marinade.
4. Allow to cool completely and place in a saucepan with lukewarm water.
5. Cover with lids and sterilize 30 minutes after boiling.
6. Roll up, cover with a blanket and leave to cool.
7. Take it out to the basement or store it in the refrigerator.

Marinating mushrooms without sterilization: a recipe with a photo

Marinating saffron milk caps without sterilization is a fairly common way of harvesting mushrooms. However, it should be remembered that it allows you to keep the snack for no more than 4-6 months.

• 1 kg of saffron milk caps;
• 200 ml of water;
• 3 tsp salt;
• 2 tsp Sahara;
• 5 tbsp. l. vegetable oil;
• 4 cloves of garlic;
• 3 pcs. bay leaf;
• 5 peas of black and allspice;
• 1 tspvinegar essence 70%.

We offer a step-by-step recipe with a photo showing how to marinate mushrooms for the winter without sterilization.

After cleaning, the mushrooms are washed in cold water and carefully transferred to a colander to drain.

Place in an enamel pan with boiling water and cook for 15 minutes over low heat. Constantly remove the foam from the surface with a spoon or slotted spoon.

Prepare a marinade from all the proposed ingredients, except for vinegar essence and garlic, boil for 5 minutes. Pour in acid, lay boiled mushrooms and boil in the marinade for 5-7 minutes. Add garlic crushed into cubes, mix and immediately distribute into sterilized jars.

Pour in marinade, tighten the lids and insulate with an old blanket for 24 hours. Place for storage in a dark and well-ventilated room.

The recipe for marinating raw mushrooms without cooking

Marinating saffron milk caps without cooking provides for raw canning of fruit bodies. This is a very interesting option that requires careful adherence to cooking techniques.

• 2 kg of saffron milk caps;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 80 ml vinegar 9%;
• 1 liter of water;
• 4 things. bay leaf;
• 1 tsp ground black pepper;
• 1 tsp paprika;
• 3 cloves of garlic.

The marinating of camelina mushrooms should be carried out according to a step-by-step recipe.

1. In an enameled container, combine all the ingredients specified in the recipe, except for mushrooms, and boil for 5 minutes.
2. Put the peeled and soaked mushrooms in sterilized jars and pour over the strained marinade.
3. Cover with lids and put on further sterilization. 0.5 l cans with the workpiece are sterilized for 30 minutes, and 1 liter for 40 minutes.
4. Roll up the lids, turn over and cover with a blanket on top.
5. Leave to cool completely, and then take to a cool and dark place.

Marinating mushrooms with citric acid

For your households who love the natural taste of forest mushrooms, we offer a recipe for pickling saffron milk caps at home for the winter with citric acid. In this version, it is enough to put only bay leaf and garlic in the marinade.

• 2 kg of saffron milk caps;
• 500 ml of water;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• ½ tsp citric acid;
• 3 cloves of garlic;
• 2 pcs. bay leaf.

How to marinate mushrooms for the winter with citric acid, step-by-step instructions will tell you.

1. Boil the peeled mushrooms in salted water for 20 minutes and discard in a colander.
2. Prepare the marinade: combine all spices and herbs in water, except citric acid, boil for 5 minutes.
3. Add mushrooms, simmer for 10 minutes and add citric acid.
4. Boil for another 5 minutes and distribute the whole mass into sterilized jars, removing the bay leaf from the marinade.
5. Close with tight nylon lids, cover with a blanket on top and leave to cool completely.
6. Transfer the cooled jars to a cool room or leave on one of the shelves of the refrigerator.

Recipe for marinating mushrooms with garlic at home

For lovers of spicy mushroom snacks, we suggest using the recipe for hot marinating mushrooms with the addition of garlic.

• 2 kg of saffron milk caps;
• 10-15 cloves of garlic;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt (no top);
• 3 peas of black and allspice;
• 5 tbsp. l. vinegar 9%;
• 500 ml of water.

The marinating of camelina mushrooms for the winter is carried out in jars, according to the step-by-step description. In this case, it is best to use screw caps to avoid the development of botulism bacteria inside the container.

1. After cleansing, rinse the mushrooms well and cook for 10 minutes in salted water.
2. Drain the water, and rinse the mushrooms and fill with another water, the volume of which is indicated in the recipe.
3. Let it boil and add all the spices and herbs except vinegar and garlic.
4. Boil the mushrooms in the marinade for 10 minutes and at the end add garlic chopped into slices, and pour in the vinegar.
5. Boil for 5 minutes and immediately distribute the mushrooms into sterilized jars.
6. Press down a little with a spoon and pour over the hot marinade.
7. Screw on the lids, cover with a blanket and leave in this position for 24 hours.
8. Take to a dark basement and store at a temperature not exceeding + 10 ° С.

How to pickle mushrooms with caraway seeds

The recipe for marinating camelina mushrooms for the winter with the addition of caraway seeds can be prepared in a cold way. However, do not overdo it with this spice, so as not to "kill" the taste and aroma of the main product.

• 1 kg of saffron milk caps;
• ½ tsp cumin;
• For ½ tbsp. l. salt and sugar;
• 30 ml vinegar 9%;
• 300 ml of water;
• 3 peas of black and allspice.

1. Rinse the peeled mushrooms and boil in salted water with the addition of citric acid for 10 minutes.
2. Throw in a colander, rinse with hot water and drain.
3. Prepare the marinade separately and simmer for 10 minutes.
4. Distribute the mushrooms in jars, pour the marinade and put in hot water to sterilize for 15 minutes.
5. Close with nylon covers and wrap with a blanket until it cools completely, and then take it to the basement.

Cooking marinated mushrooms with coriander

This recipe for cooking camelina mushrooms by pickling will make the appetizer spicy, since coriander seeds are added to it. These mushrooms can be used as an addition to any salad.

• 2 kg of saffron milk caps;
• 1.5 tbsp. l. salt;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 1 tsp coriander seeds;
• 70 ml vinegar;
• 4 cloves of garlic.

1. Pour the pre-peeled mushrooms with water, let it boil and add salt and sugar.
2. Let it boil again and simmer over medium heat for 10 minutes.
3. Add coriander seeds, vinegar and sliced ​​garlic.
4. Continue boiling, but already in the marinade, for 7-10 minutes, and then immediately distribute into sterilized jars.
5. Top up with marinade to the very top and close with tight lids.
6. The mushrooms marinated in this way can not be covered with a blanket, but simply left in the room until they cool completely.

Marinating saffron milk caps for the winter with mustard at home: a recipe with a video

The recipe for pickling saffron milk caps at home with mustard seeds is one of the most popular. Mushrooms in such a marinade will be an excellent addition to vegetable stew or soup.

• 2 kg of saffron milk caps;
• 1 dec. l. mustard seeds;
• 5-7 st. l. vegetable oil;
• 4 things. bay leaf;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 500 ml of water;
• 5 peas of allspice and white peppers;
• 2 tbsp. l. vinegar 9%;
• 4 cloves of garlic.

We offer you to watch a video of marinating saffron milk caps for the winter with mustard:

The amount of spices can be adjusted depending on the taste preferences of each housewife.

1. Peeled and washed mushrooms are spread in layers in an enamel saucepan and poured with water so that it covers the fruiting bodies.
2. Boil the mushrooms for 10 minutes, then immediately drain and put in a colander.
3. Prepare the marinade: pour water, oil, and all the spices and herbs into a container.
4. Boil over low heat for 10 minutes and immediately pour into sterilized jars, where mushrooms are already laid out.
5. Close with nylon caps, and after cooling, take to a cool room.

How to pickle mushrooms with cloves: a recipe with a photo

A distinctive feature of this recipe for marinating camelina for the winter is that the mushrooms are juicy and soft, with pleasant notes of spicy cloves.

• 2 kg of saffron milk caps;
• 2 tbsp. l. salt;
• 800 ml of water;
• 1 tbsp. l. Sahara;
• 2 dec. l. acetic acid 30%;
• 4 things. carnations;
• 3 cloves of garlic;
• 2 pcs. bay leaf;
• 2 dill umbrellas.

Together with the recipe for marinating saffron milk caps, a photo and a step-by-step description are also offered.

1. We wash the mushrooms cleaned of contamination and put them in an enamel container.
2. Fill with water and add all the ingredients from the recipe, including the cloves.
3. Cook over low heat for 15 minutes with the lid closed, while not interfering with the contents with a slotted spoon or spoon, but only shake it.
4. Remove from heat and let cool slightly.
5. We put the mushrooms in jars, filling in 2/3 parts, and fill the rest of the space with marinade, but without dill umbrellas.
6. We roll up the jars with lids, cover with a blanket and leave to cool.

Recipe for marinating mushrooms with tarragon for the winter

The recipe for marinating mushrooms at home in a spicy marinade is an excellent option for preserving your favorite mushrooms for the winter. The mushrooms are exquisite, with spicy flavors.

• 2 kg of saffron milk caps;
• 1 liter of water;
• 2 tbsp. l.salt (no top);
• 1.5 tbsp. l. Sahara;
• 12 black peppercorns;
• 8 carnation inflorescences;
• Bay leaf (1 pc. For each can);
• 2 tbsp. l. vinegar essence 70%;
• 10 cloves of garlic;
• 1/3 part chili, cut into small pieces;
• A sprig of tarragon;
• Blackcurrant and cherry leaves.

The recipe for marinating saffron milk caps for the winter is carried out in jars, so that in winter, opening one of them, please your loved ones and guests with a delicious snack.

1. Soak the peeled mushrooms in cold water for 30 minutes and rinse immediately.
2. Cut large specimens into pieces, small ones - leave them whole.
3. Boil the mushrooms 2 times for 5 minutes in separate waters and then rinse.
4. Mix salt, sugar, peppercorns, cloves and bay leaves in water.
5. We spread the mushrooms in the marinade and boil for 20 minutes.
6. Turn off the stove and carefully pour in the vinegar essence.
7. We put currant and cherry leaves in sterilized jars, and also add tarragon, chili and garlic chopped into slices.
8. Fill with hot marinade and cover with metal lids.
9. We put it in a saucepan with hot water, on the bottom of which we put a small kitchen towel.
10. We sterilize cans with a capacity of 0.5 liters for 15 minutes, immediately roll up and turn upside down.
11. We wrap it with a warm blanket and leave it to cool completely.
12. Jars can be stored in a dark pantry or on a glassed-in balcony for no more than 6-7 months.