TOP 15 recipes for cooking saffron milk caps for the winter, hot and cold, with and without sterilization
Ryzhiks are considered one of the most common types of mushrooms, but many mistakenly underestimate their usefulness, do not know how tasty the preparations can be. There are many options for preparing dishes with such an ingredient, so it is recommended to find out in advance about the benefits of the product, which recipes are the most popular, and what are the features of cooking saffron milk caps for the winter.
Composition and useful properties
The mushrooms got their name due to the peculiarities of their appearance in the form of a bright red color. This color is given by beta-keratin, which, when it enters the human body, turns into vitamin A. Such an element is necessary for the normal functioning of the organs of vision.
The presence of a large amount of vitamins, mineral salts, ash substances, saccharides in the composition has a beneficial effect on the state of the human body. Eating them improves the structure of hair, nails, skin. Ryzhiks contain lactrioviolin, which is a unique antibiotic of natural origin and is able to inhibit the vital activity of bacteria.
Due to the presence of this effect, mushrooms are often used in recipes for traditional medicine, for the treatment of inflammatory diseases, including tuberculosis.
The advantage of saffron milk caps over other varieties is their easy digestibility by the body, and in terms of the amount of amino acids they are equated to meat. At the same time, the product has a high energy value, according to this criterion, it exceeds the indicators of beef, chicken meat and eggs.
We clean and soak mushrooms
Today there are a huge number of recipes with mushrooms. They can be boiled, fried, stewed, salted, eaten with sour cream or fresh with salt. To get a tasty dish, it is important to properly peel and process the mushrooms. They can be soaked, but experienced connoisseurs of saffron milk caps say that this can not be done. In practice, the difficulty is to thoroughly wash the mushrooms, and soaking in water for 1 hour makes this process easier.
How to prepare raw materials:
- mushrooms are carefully sorted out - they are highly susceptible to the invasion of worms, so this must be done quickly;
- the raw materials are placed in a colander and thoroughly washed, completely getting rid of forest debris;
- the raw material is laid out on a flat surface, preferably with the caps down, and left to dry.
Next, you need to decide on the cooking method.Most recipes involve cooking saffron milk caps. When using the salting method, it is better to choose mushrooms that are small in size.
Mushroom harvesting for the winter
At home, there is a wide variety of ways to prepare saffron milk caps; they can serve as an independent snack or as a side dish for other dishes. In order to prepare them for the winter, the following options can be used:
- canning;
- salting;
- pickling.
The method of preparing the blank for the winter is influenced by the taste preferences and the size of the mushrooms. Small-sized mushrooms are often salted and fermented, larger representatives are used for preservation and frying. When working, it is important to adhere to the following recommendations:
- edible saffron milk caps have a bright orange color of the cap, at the break they show a carrot color and a pleasant aroma; a specific unpleasant odor and the appearance of a white liquid indicate the unsuitability of the material;
- mushrooms do not like a lot of spices, it is enough to use a couple of peppercorns, bay leaves, when salting, 50 grams of salt is required per 1 kilogram of raw materials;
- if mold appears on the surface, it can be removed with gauze, previously soaked in a salt solution.
Gingerbreads can be used in combination with other products or act as the main ingredient.
Hot marinated
Many people prefer to marinate mushrooms, since the bitterness characteristic of salted and pickled mushrooms disappears. The advantage of this method is that the finished product can be used as an independent dish, in salads, fillings for pie pies. The amount of the main ingredients is determined depending on the volume of raw materials. To marinate 1 kilogram of saffron milk caps you will need:
- water - ¾ glass;
- salt - 1 teaspoon;
- peppercorns - 4 pieces;
- vinegar 6% - 0.5 cups.
In order to pickle mushrooms, do the following:
- mushrooms are poured with boiling water in a colander and cooled;
- prepare a marinade from water, salt, pepper;
- raw materials are boiled in solution for 25 minutes;
- add vinegar to the pan;
- boil the mixture for 15 minutes;
- laid out in banks.
The marinade must completely cover the mushrooms, otherwise they will start to grow moldy. After cooling, the workpieces are placed in a refrigerator or dark cellar.
Canning with spices
The traditional classic recipe uses only salt. Seasoning canning involves a long cooking period, but its advantage is the unique taste of the mushrooms, which are crispy and aromatic. The following ingredients are used:
- mushrooms - 3 kilograms;
- salt - 150 grams;
- oak, currant or cherry leaves;
- dill - 1 bunch;
- cloves - 3 pieces;
- bay leaf - 3 pieces;
- black pepper - 15 pieces.
Plant leaves are scalded with boiling water. The raw materials are soaked in water for 4 hours, dried and laid out in layers of 6 centimeters. Each new level is sprinkled with seasonings. Leaves are placed on top of the top layer. The container is placed under oppression and removed for 25 days in a cold place. After 5 days, a lot of juice should stand out, if this did not happen, then add boiled salt water.
The liquid should always cover the surface of the mushrooms.
Salted mushrooms without sterilization
It is enough to sprinkle small mushrooms with salt for 1.5 hours to get a delicious cold snack. With this method, they are thoroughly sprinkled with fine salt and put into the refrigerator for 48 hours, stirring occasionally.
You can cook salted mushrooms without sterilization using 2 main methods. The first does not imply boiling, and the product is simply covered with salt, the second requires preliminary heat treatment. With the option without sterilization and cooking mushrooms, the following actions are performed:
- boiled mushrooms for 5 minutes;
- the raw materials are placed in a colander to drain the water;
- spread mushrooms in even layers, sprinkle each layer with salt, add bay leaf, chopped garlic, pepper;
- oppression is placed on top of the mushrooms, the workpiece is removed to the refrigerator or subfloor for 45 days.
The calculation of salt is carried out so that there is 50 grams of salt per 1 kilogram of raw materials. Cans of water are used to increase the weight of the oppression.
Dry salting recipe
Prepared for salted mushrooms spread in containers, alternating a layer of saffron milk caps not more than 7 centimeters with salt, the amount of which should be 50 grams for each kilogram of raw materials. Oppression is placed on top of the filled container, after 24 hours the product will begin to release juice. The finished treat will be ready in 30 days.
Pickled mushrooms
For the recipe, only mushroom caps are used, which should keep their shape and not be too large. This option for processing saffron milk caps, in comparison with the salting method, is considered more useful, since the lactic acid released in the process contributes to better assimilation of the product.
The process looks like this:
- the hats are placed in a colander and poured over with boiling water;
- a filling solution is prepared from water, sugar, salt and milk whey;
- the raw materials are placed in a container and poured with a whey mixture;
- the product is placed under pressure, the liquid must completely cover the caps.
The ready-to-eat dish is received after 2-3 weeks.
Cold preservation recipe
The cold method allows you to fully preserve the beneficial properties of the product. For the recipe, you will need salt and mushrooms in a proportion of 50 grams per 1 kilogram, if you wish, you can add dill and garlic. Mushrooms are laid out in layers with caps down, each new one is sprinkled with salt. From above the container is covered with horseradish leaves, which prevents the workpiece from becoming moldy.
After 7 days, the workpiece is checked, transferred to jars, filling them with the released juice. If necessary, fill the containers with saline to the level of the neck.
Hot salting
Tasty and quick, mushrooms can be cooked for the winter using the hot salting method. For 1 kilogram of raw materials you will need:
- salt - 7 grams;
- water - 150 milliliters;
- citric acid - 1.5 grams.
A marinade is prepared from the listed ingredients. In parallel, cans are sterilized in any of the possible ways. When using baking soda, it is important to ensure that no residue remains on the inside of the container.
Mushrooms are dipped in a boiling marinade for 15 minutes, then they are laid out in dry jars. Mushrooms are poured with boiling marinade and covered with lids. Banks are removed to a permanent storage place only after they have completely cooled down.
With vegetables and rice in jars
Such a recipe allows you to get a product that is very convenient for use in field conditions, and also makes it possible, if necessary, to quickly prepare a treat for guests. This will require:
- mushrooms - 1 kilogram;
- tomatoes - 2 kilograms;
- onions, carrots, sweet peppers - 1 kilogram each;
- rice - 1 kilogram;
- sunflower oil - 400 milliliters;
- salt, pepper - to taste.
Step-by-step instruction:
- carrots are rubbed on a coarse grater and put in a saucepan in hot oil;
- frying is carried out for 10 minutes;
- add chopped onions and peppers, fry for another 10 minutes;
- add pieces of mushrooms, tomatoes and boiled rice until half cooked;
- the mixture is stewed until the rice comes, at which point salt and black pepper are added.
The cans with the product are sterilized for 20 minutes and, after cooling, are removed to the cellar.
The recipe for fried mushrooms for the winter
Fried mushrooms are versatile, they can be eaten cold and heated, used for making soups and as a side dish, used as fillings for baking. The recipe will require:
- mushrooms - 2 kilograms;
- turnip onions - 4 pieces;
- Bulgarian pepper - 1 kilogram;
- tomato paste - 3 tablespoons
- water - 100 milliliters;
- vinegar 9% - 1 tablespoon;
- vegetable oil;
- salt, sugar and pepper to taste.
Ring-shaped onions and chopped mushrooms are fried in oil in a pan. The temperature regime is chosen medium, it is required to achieve complete evaporation of moisture. Separately stewed pepper is added to the bulk, and the mixture is kept on fire for 30 minutes, stirring constantly. A couple of minutes before the end of the process, salt, pepper, bay leaf and vinegar are introduced. The resulting product is distributed in sterilized jars, set for 30 minutes to boil in water, covered with lids.
After rolling, the containers are removed to cool under the blanket.
When the mushrooms are ready to eat
The cooking time directly depends on the chosen method. When using the express method, the finished product is obtained in 2-4 hours. When salting or canning, the average period varies from 3 to 5 weeks, while the smaller the mushrooms, the shorter the period will be.
How to store the finished product
Canned mushrooms in glass jars can be kept in the refrigerator or in the cellar. The optimum temperature is considered to be from 2 to 4 C, a decrease in the indicator less than 0 C will lead to freezing of the workpiece, and the mushrooms will lose their taste. When the temperature rises above 7 C acidification and reproduction of bacteria will begin, which will cause spoilage of the product.
Pickled mushrooms can be stored in the refrigerator at a temperature of 8-10 C not less than 40 days. At the first sign of turbidity or the appearance of mold, the brine is drained and poured over with newly prepared. Pickled mushrooms cannot be stored for a long time, so it is recommended to eat them within a week after being ready. To extend the term, they must be sterilized.
When storing pickled mushrooms, it is important to ensure that the liquid completely covers the mushrooms. If there is insufficient liquid, it is topped up using salted water for this. If there are suspicions of the beginning of the process of spoilage of the workpiece, then the mushrooms can be boiled again, hot processed or processed into caviar.
