In this article, we will share a few simple recipes for salting saffron milk caps in jars for the winter so that they are crispy, aromatic and tasty. Salting mushrooms is not difficult, but it is important to know about the peculiarities of preparing mushrooms.
There are several main cooking methods, but most often housewives prefer to salt the mushrooms - the recipes for salting these mushrooms are quite simple, and the result is excellent. Eating saffron milk caps has a beneficial effect on the immune system and digestion, does not overload the stomach and pancreas, and does not affect weight.
Every mushroom picker knows: if a bright red or yellow-pink barrel flashed in the green forest grass, in winter there will be a delicious snack made from mushrooms. They grow abundantly in Russian forests, so it's easy to find them between July and September.
Ryzhiks are very popular with those who prefer vegetarian cuisine, because these mushrooms are not only easy to digest, but also contain a large amount of vegetable protein. In addition, the high nutritional value of saffron milk caps is due to the content of minerals, fiber and B vitamins, which are necessary for the normal functioning of the body.
They are easily distinguished from other mushrooms by their bright orange-red color, concentric rings on the cap and milky juice that stands out on the cut.
So, let's find out how to properly salt mushrooms at home so that they are crispy, aromatic and tasty.
Preparation
To prepare the mushrooms for the salting process, you just need to sort out all the mushrooms, check for defects, the contaminated ones need to be thoroughly rinsed from the ground and debris under cool running water, and the clean ones just wipe with a soft cloth or sponge. Experienced housewives recommend choosing mushrooms of the same size for salting so that they are salted more evenly, preserving as much juiciness and elasticity as possible.
Recipes
Mushrooms can be salted using cold, hot and quick methods. Interestingly, with each of them, the finished snack acquires a different taste. Well, if you add spices to the mushrooms when salting, then even the same recipe will allow you to achieve unique taste shades.
For canning, you need rock salt of a sufficiently coarse grinding.
The hot method of pickling saffron milk caps in jars takes more time, but its advantage is that mushrooms can be of different sizes. They will be ready to eat in 1.5 months, but the taste of the delicacy is more than compensated for by the long wait.
Servings / Volume: 4-5 liters
Ingredients:
- fresh mushrooms - 5 kg;
- rock salt - 250 g;
- garlic - 3-5 cloves;
- bay leaf - 10 pcs.;
- black currant leaves - 20 pcs.;
- dry cloves - 10 pcs.;
- black pepper - 10 peas.
Preparation:
- Put a saucepan of salted water over medium heat (at the rate of 1.5 cups of water and 1 tablespoon of salt per 1 kg of saffron milk caps), bring it to a boil and add the mushrooms so that they are completely immersed in the water. Raise the heat to high and let the mushrooms simmer for 5-10 minutes so that they are well salted.
- Place the mushrooms in a colander and let cool to room temperature. You no longer need water, you can pour it out.
- Start putting the boiled mushrooms in a large container (preferably enameled) with the caps facing up - this way they will be salted better. Alternate the mushroom layers, sprinkle with salt and add garlic cloves, cloves and black peppercorns, with layers of bay and currant leaves.
- After filling the container with mushrooms, cover them with 2-3 layers of clean gauze and put oppression on top in the form of a wide plate or lid, which you press down with a three-liter glass jar filled with water.
- Place the container with mushrooms on the bottom shelf of the refrigerator or deeper in the cellar - there it will be stored for 6 weeks. During this period, periodically check the mushrooms and make sure that they are completely covered with brine, if necessary, change the gauze and wash the oppression.
- After 6 weeks, you should transfer the salted mushrooms to pre-sterilized glass jars and refrigerate, where they will be stored. Mushrooms are already ready by this point and can be eaten immediately, adding to dishes or using them as an independent snack.
Bon Appetit!
A step-by-step recipe for instant cold-pickled saffron milk caps will give you an appetizing snack that will last for a long time and remind you of wonderful summer days in the forest in winter. In addition, without heat treatment, the mushrooms remain crispy, tasty and healthy.
Servings / Volume: 2-3 liters
Ingredients:
- fresh mushrooms - 3 kg;
- rock salt - 150 g;
- garlic - 5 cloves;
- bay leaf - 15 pcs.;
- black currant leaves - 10 pcs.;
- allspice peas - 25 pcs.
Preparation:
- Rinse the peeled mushrooms under running water and lay them on a towel to dry.
- Place the spices and herbs (a small handful of salt, laurel leaves, currant leaves, garlic, allspice peas) on the bottom of a large enamel saucepan. Place half of the prepared mushrooms on top, feet down, and cover generously with salt (50 g).
- Cover the contents of the pot with cheesecloth and an appropriately sized lid or plate. Press down with pressure from above and put the pan in a cool place for 6 hours so that the mushrooms settle and let the juice flow.
- After 6 hours, put the other half of the mushrooms in a saucepan, cover with the remaining salt, put oppression on top and return it to a cool place. The gauze needs to be changed every two days. Juicy, firm, salty mushrooms can be consumed in 14 days.
Bon Appetit!
If you are waiting for guests who want to please with an unusual dish, surprise them with spicy mushrooms in red wine. (Of course, if there is some supply of mushrooms in the refrigerator.) It takes only 2 hours to cook, and you will get a million praise.
Servings / Volume: 400-500 g
Ingredients:
- fresh mushrooms - 1 kg;
- olive oil - 100 ml;
- dry red wine - 90 ml;
- rock salt - 20 g;
- sugar - 15 g;
- French mustard - 20 g;
- allspice peas - 5 pcs.;
- onion - 1 pc .;
- bay leaf - 5 pcs.
Preparation:
Bon Appetit!
Remember that hermetically sealed mushroom jars create ideal conditions for the development of botulism bacilli. They actively multiply in airless environments (for example, canned food) and release toxic substances (botulinum toxins), which can lead to a serious illness that threatens human life. The loose surface of fungi is very favorable for the vital activity of bacteria. To avoid botulism, always sterilize the lids and jars thoroughly and be careful about rinsing the mushrooms. Pasteurization will be an additional insurance - do not neglect these safety measures.
Video
We suggest you look at a few more simple recipes for salting mushrooms according to author's recipes from experienced housewives in the following videos:
See this article for recipes for cold salting of saffron milk caps.
Recipes for pickling saffron milk caps are in this article.
Freelancer with diverse interests and hobbies. He loves to be closer to nature, to eat deliciously and to philosophize about the eternal. For so long she has been writing articles on a variety of topics that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He does not like to stand at the stove, but among his friends there are several professional chefs who will always serve delicious food and share cool recipes. Pathologically optimistic.
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Step 1: prepare the mushrooms.
Put the mushrooms in small portions on a cutting board and use a knife to remove the roughened legs and hats. Then put the mushrooms in a deep bowl and rinse thoroughly under running water.
Now pour ordinary cold water into a medium saucepan and set over high heat. In order for the liquid to boil faster, cover the container with a lid. Immediately after that, pour more salt here, mix everything thoroughly and reduce the heat. Attention: the water should be well salted. Immediately after that, carefully put the mushrooms in a saucepan and cook them for 10-15 minutes... This way the component will remain the same reddish in color. After the allotted time, turn off the burner, and pour the contents into the sink through a sieve. We wash the mushrooms under running water and leave aside, and in the meantime, prepare a solution.
Step 2: prepare the jars.
Pour plain cold water into a small saucepan and set over high heat. In the meantime, we thoroughly rinse the jars with lids under running water using a kitchen sponge with a special dish detergent. When the contents in the container boil, we begin to sterilize the container. To do this, first of all, we turn down the fire. Then carefully lay out the jars with lids in turn and sterilize them for 10-15 minutes. Attention: if there is not enough space in the pan for this, then it is better to prepare the containers one at a time. Also, the water must completely cover the cans, so we calculate everything in advance. After the allotted time, turn off the burner, and take out the container with lids with the help of kitchen oven mitts and put the neck down on a clean cloth towel. Important: Do this with extreme caution as the jars are very hot and may burst.
Step 3: prepare the brine.
Pour a liter of ordinary cold water into a clean medium saucepan, put on high heat and cover with a lid. When the liquid boils, add to it 1 tablespoon salt, two kinds of peppercorns, bay leaves, dried cloves, pieces of cinnamon, and currant leaves. Mix everything thoroughly with a tablespoon until the first component is completely dissolved and reduce the heat to the maximum. Immediately after that, we begin to cook the mushrooms.
Step 4: cook salted mushrooms hot.
Gently spread the mushrooms in a hot brine and cook for 10-15 minutes... Immediately after that, turn off the burner, and carefully place the mushrooms with a tablespoon in sterilized jars, fill with the remaining brine and close tightly with lids.
We put the containers upside down, wrap them in a warm blanket and leave them somewhere in a secluded place until they cool completely. After the time has elapsed, we put the roll-up for storage in the refrigerator or in the cellar.
Step 5: serve hot salted mushrooms.
In general, these mushrooms can be served at the dinner table immediately after cooking. They turn out to be not only very beautiful, but also delicious. Therefore, when the time comes, open the jar and use a tablespoon to put the mushrooms in a bowl or salad bowl. We treat friends and family members with such amazing mushrooms along with fried potatoes and other cereals.
Enjoy your meal!
Mushrooms can also be rolled up using a tin key. Then for this you need ordinary iron covers with rubber bands;
For the amount of brine ingredients specified in the recipe, you need 1 liter of water. Accordingly, the more mushrooms you have for seaming, the more liquid you need;
Large mushrooms can be cut into several pieces, as this will not change their taste.
- And mushrooms with bay leaves do this: they blanch the prepared mushrooms for 2-3 minutes in boiling water (counting from the beginning of the boil), put them on a sieve. Then the mushrooms are placed in a barrel (dish) with their caps facing up, sprinkling them with salt and shifting with spices. The filled barrel is covered with a clean napkin, the circle and the weight are placed. In this case, the same proportions of the ratio and salt must be observed as in the previous method.
Spicy mushrooms: clean mushrooms are scalded twice with boiling water on a sieve and cooled with cold water. They are allowed to dry, and then placed in a bowl, on the bottom of which blackcurrant and bay leaves and pepper are preliminarily placed. Place the mushrooms with their caps facing up, sprinkle with salt and hot pepper. When the dishes are full, blackcurrant and laurel leaves and allspice are again put on top, cover the mushrooms with a napkin, lay a circle and press down with a load. The proportions are as follows: prepared mushrooms - 10 kg, salt - 400 g, black currant leaves - 200 g, bay leaves - 20 g, allspice - 12-13 g, black bitter pepper - 50 g.
After pretreatment, the mushrooms are boiled in salted water with spices (for 1 kg of mushrooms, 2 tablespoons of salt, 1 bay leaf, 2 black currant leaves, 3 black peppercorns, 3 cloves) for 20-30 minutes.
The broth is then drained, the mushrooms are washed in cold water, thrown into a colander and allowed to dry. After that, they are salted in the same way as with the cold method, adding spices and salt to the container (at the rate of one and a half to two tablespoons of salt per 1 kg of boiled mushrooms) and covered with a napkin, a circle and a load.
Hot cooked mushrooms can be eaten in a few days.
Mushrooms should always be in brine. If it becomes less, then you can add cold to the container boiled water... A napkin, a circle and a load should be rinsed from time to time in warm salted water, and then poured over with boiling water.
Remove mold that appears on the walls of the dishes with a clean cloth soaked in hot water.
Salt mushrooms
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18 Ryzhiks, like milk mushrooms, can always be found in large numbers in the forest. These mushrooms are best for pickling for the winter. Do not know, how to salt mushrooms? The Land of the Soviets shares with you the recipes for salted mushrooms.
There are three ways to pickle saffron milk caps: hot, cold and express method. Each method of preparing mushrooms is good in its own way.
Cold salting of saffron milk caps
The cold method of salting is good because mushrooms retain all their useful properties. To pickle mushrooms using this method, take 1 kg of mushrooms:
- 50 g salt
- 20 g currant leaves
- 10 bay leaves
- 20 peas of allspice black pepper
- a few cloves of garlic (cut into slices)
- ground black pepper to taste
Only young mushrooms are suitable for this method of salting saffron milk caps. The mushrooms need to be peeled and rinsed in cold water. Dry the washed mushrooms a little, then start putting them in a bowl in which you will salt the mushrooms. Pour some salt on the bottom of the dish, then start spreading the mushrooms in layers, with the caps facing up. Sprinkle each layer with salt and add spices.
Now put a clean gauze napkin on top of the mushrooms, cover it with a plate or a wooden circle. Place the weight on the plate. The mushrooms should be sent to a cool place (cellar or refrigerator) where they will be salted for 3-4 weeks.
It is best to use a wooden or ceramic barrel for pickling saffron milk caps. You can also pickle mushrooms in jars. Do not salt mushrooms in plastic or iron containers.
Hot salting of saffron milk caps
Ryzhiks can also be cooked by hot salting. It is good because mushrooms are salted in this way a little faster, and you can use mushrooms of various sizes. To pickle mushrooms using this method, you will need:
- 5 kg of saffron milk caps
- 1 head of garlic
- 250 g salt
- dill branches
- Bay leaf
- currant leaves
- black peppercorns
So, how to salt mushrooms with a hot method: peel and wash the mushrooms. Not only small mushrooms are suitable for hot salting, but also large ones. Cut large mushroom caps into medium-sized pieces. Fill the mushrooms with water and set them to simmer for 3-4 minutes. After boiling the mushrooms, remove the foam from them. Throw the boiled mushrooms in a colander and cool. Put cold mushrooms in a salting container, caps up. Sprinkle each layer with salt and spices. Place a clean napkin on top and cover with a plate or wooden circle. Now place a load on top of the mushrooms. Put the container in a cool place for a month. Then the mushrooms can already be served.
Express method of salting saffron milk caps
It remains only to tell how to salt mushrooms by the express method. This method of salting saffron milk caps is right for you if you want to treat yourself to a delicious snack today. So, you will need:
- small mushrooms
The mushrooms salted by the express method cannot be long, they should be eaten within a couple of days, so do not take a lot of mushrooms. Peel the mushrooms, place them caps down in a glass dish. Sprinkle generously with salt on each layer. Do not spare salt, since the mushrooms should be completely covered with it. After the brown brine appears, wait another hour and a half. After this time, the mushrooms can be served.
How to salt mushrooms correctly
Mushrooms are perhaps one of the most delicious mushrooms! They become even tastier if they are properly salted. But not everyone knows how to salt mushrooms correctly. Many are even afraid to step into the forest, but you can keep silent about mushrooms. Due to ignorance of how to properly salt mushrooms, it is easier for people to buy ready-made factory pickles and eat semi-finished products. But food is always tastier, as they say "only after the fire." Therefore, here you will learn how to salt mushrooms correctly. After all, how nice it will cook to salt the mushrooms with your own hands, and then, having treated the family, to receive an enthusiastic "thank you".
How to salt mushrooms correctly? On the Internet, you will read many recipes and take something interesting from each. But, like any cooking, the salting of mushrooms is the work of the cook's own hands and taste. Here, only your preferences in spices, spices and the amount of salt are decided. To know how to salt mushrooms correctly, you need to know the main points. First, these mushrooms do not need to be washed. It is best to wipe the mushrooms with a damp cloth to remove dust, sand, bacteria. Even you take deep dishes and gradually lay them in layers (about 5-7 cm). After each layer, sprinkle with salt evenly, about 50 g per 1 kg of mushrooms. At the end, just put it under oppression for 5 days.
The mushrooms are very tasty if you add black pepper or hot chili to them.
This gives the appetizer a special taste and goes well with a cheerful feast, for example, with vodka. Layers of mushrooms are also advised to sprinkle with dill or add heads of garlic. how to salt mushrooms correctly is quite simple and often depends on the preference of the cook himself. You will know when the appetizer is ready, after your mushrooms "extract" the juice. Try it at this moment! The mushrooms should be moderately salty. And the brine itself must cover the appetizing mushrooms to the top, otherwise they will darken and deteriorate. On the very surface of the dish in which you are salting saffron milk caps, put a leaf of horseradish, for a sharp taste and to avoid the appearance of mold.
Ryzhiks are edible mushrooms, they simply cannot be poisoned! In brine, they acquire a confident aroma and even “allow” themselves to be salted without spices. The mushrooms themselves are very tasty mushrooms. The recipe for how to properly salt mushrooms is the easiest and fastest chef's job today. In this case, it is better to overdo it with brine, and tamp the mushrooms themselves well.
Imagine that today even white people are less popular than mushrooms. They contain the most optimal amount of protein, which is so necessary for the human body.
You can also cook mushrooms with "dry" salting, that is, do not soak them at all. And in this case, use spices to a minimum. Do everything to your taste and you will definitely not regret it, because the recipe for how to salt mushrooms correctly is always a win-win. Now you know how to salt mushrooms correctly.
Marinate mushrooms or how to pickle mushrooms correctly
Good day, dear readers. I have already said that I went to pick mushrooms and brought many different kinds of mushrooms, including mushrooms. I already wrote how to salt mushrooms, and today we will be with you marinate mushrooms... Yes, yes, just pickle, usually everything is salted, and we will pickle !!! I'll tell you honestly, this recipe used to pickle mushrooms for the first time, but I'll tell you that it turned out very tasty.
Ingredients for marinating saffron milk caps:
- mushrooms
- all ingredients are taken per 1 liter of water
- salt 1 tbsp
- sugar 1.5 tbsp. spoons
- vinegar 9% - 8 tablespoons
- cloves - 3 pcs.
- peppercorns - a couple of pieces
Marinate mushrooms
Before pickling, we will thoroughly peel and wash our mushrooms.
Kare_l: salt the mushrooms. mushrooms.
And still.
Whatever you say, even a porcini mushroom is not the main one for a Russian person ...
Well, yes, delicious and aromatic. Handsome, of course ...
But at all times in Russia, they were not put on the table for a dear guest. And they took out salted mushrooms from the cellar, from the imperishable oak tubs.
Of the pickles, for all their diversity, there are two species, which stand apart among them. Since ancient times, they have been mentioned not among other pickles, but by their proud names. And in Domostroy it is written: "And dry the mushrooms and salt the mushrooms ..."
That's about mushrooms and milk mushrooms and I want to tell you.
Yesterday I started harvesting pickled mushrooms. Not only did I go far behind them, but I also had to cross the rather big lake by boat in order to get to the inaccessible spruce forest from the land.
The result is good. I took only mushrooms and yellow milk mushrooms:
Let's talk about mushrooms first.
Of course, of the salted mushrooms, they are the most precious. Here's everything they have in a special way, both taste and appearance. And they are salted in a completely different way, not like others.
They grow in spruce and pine trees, the taste of "pine" and "spruce" differ, and they are different in appearance. These are spruce:
Camelina is said to have the highest protein content of all forest mushrooms. Therefore, they are wormy much more often than others. Today, before I salted a bucket of clean saffron milk caps, I crumbled three buckets in the forest with a knife ...
Ryzhiks are salted in the so-called "dry" way. Do not soak at all.
Spices - to a minimum. I only add horseradish leaves and dill.
And you can eat them in a couple of weeks, that's how they are mushrooms ...
How to salt mushrooms?
Disassemble and peel the mushrooms, cut off the edges of the legs with a sharp knife, place in a suitable dish with the caps facing up, sprinkle with salt, cover with a cotton napkin, put a plate or a wooden circle on top, and put a load on it. After a while, mushrooms salted in this way, releasing their juice, will noticeably thicken. As they settle, freshly picked mushrooms can be added to the dishes, sprinkling them with salt until the settling stops and the dishes are full.
Salted mushrooms with bay leaf
Ryzhiks can be salted for the winter in this way. First, peeled mushrooms are blanched for 2-3 minutes in boiling water and discarded in a colander. Then the mushrooms are placed, caps up, in a bowl, shifting with spices and sprinkling with salt. They also cover the top with a clean napkin and put a circle with a load.
Salting mushrooms in a spicy way
Clean mushrooms are scalded on a sieve with boiling water, cooled with cold water, allowed to dry a little and placed in a dish. Black currant leaves, allspice and bay leaf are preliminarily placed on the bottom of it. Place the mushrooms with their caps facing up and sprinkle with salt and ground pepper. The top is again covered with a blackcurrant sheet, a napkin, a circle and pressed down with a load.
The consumption of products for this method of salting is as follows:
- mushrooms - 5 kg;
- currant leaf - 100 g;
- bay leaf - 10 g (50 leaves);
- allspice - 6 g (120 peas);
- ground black pepper - 25 g;
- salt - 250 g.
The easiest way to pickle mushrooms for the winter
You do not need to wash the peeled mushrooms, but simply put them caps up in a suitable dish, sprinkle with a mixture of salt, ground pepper and chopped onions.
- Camelina mushrooms - 5 kg;
- salt - 250 g;
- allspice - 30 g;
- onion - 800 g.
Salted mushrooms are good in winter, and with vodka ... A royal snack.
How to salt mushrooms. royal food!
Salting of saffron milk caps. how to salt mushrooms - a recipe with a photo
Salting mushrooms is a typical procedure for salting mushrooms. How to salt mushrooms for the winter, and what mushrooms to choose at the same time - many, even experienced mushroom pickers, do not know the truthful answers to these questions. Firstly, mushrooms are valuable mushrooms that belong to the same group with milk mushrooms, but, unlike the latter, they are not soaked in preparation for salting. Ryzhiks are easy to confuse with little waves, however, for seasoned mushroom pickers, the difference is obvious: some turn blue on the cut, others do not. For salting saffron milk caps, the most suitable mushrooms are those that grow in pine forests.
The optimal way of salting saffron milk caps is cold, without boiling (they have no bitterness), with this processing the mushrooms retain their shape, bright color and aroma. Although there is an opinion that saffron milk caps do not have to be washed, I adhere to the golden rule: "You cannot spoil porridge with butter", so all mushrooms are thoroughly washed before salting, pickling and absolutely any preparation for the winter. Salted mushrooms for the winter in barrels (tubs), cans, buckets and pans; spices are considered unnecessary here and can spoil the final result, but if you wish, you can use a special seasoning "for pickling mushrooms."
Ingredients for the recipe for salted mushrooms:
- coarse salt - 1-1.5 cups;
- mushrooms mushrooms - 1 bucket (10 liter).
Recipe for salting saffron milk caps:
1. We clean the mushrooms and rinse with water, especially the plates under the cap, from the soil and leaves.
2. Small strong mushrooms can be set aside for pickling, and large ones can be used for pickling.
3. Separate the hats and legs from each other.
4. We put a layer of saffron milk caps with plates upwards in any non-metallic container (most conveniently - a bucket).
5. Fall asleep with salt, while trying to get into each fungus.
6. We continue the procedure until we have consumed all the mushrooms.
7. Then place a flat plate or wooden circle.
8. After that, any load and cover the container with gauze or a clean towel.
9. We take out the dishes with saffron milk caps in a cool place for half a month. Then they can be tightly transferred to jars, covered with a leaf or horseradish on top and stored in the refrigerator.
Ready-made salted mushrooms can be cut into pieces, served with pickled onions, sprinkled with vegetable oil or cook a pie, salad, caviar, etc.
The most delicious grandma's recipe for salting mushrooms
The mushrooms salted in this way are very tasty, they retain their reddish color and the aroma of mushrooms.
We sort out the mushrooms, remove the wormholes, cut off the legs, leave only the caps. Usually I divide mushrooms into fractions, large, medium and small.
With this method of salting, we wash the mushrooms. We put it in an enamel bowl and fill it with boiling water, so that the mushrooms are all in the water. Close the lid and let stand for 2-3 minutes.
We take it out of boiling water or pour it into a colander, let the water drain and dump the mushrooms back into the dish. When the mushrooms have cooled to room temperature, salt them right in the dish. I take the salt by eye. On a full three-liter dish of mushrooms, put two handfuls of salt (ordinary salt, not extra). If you want saltier, add three handfuls.
Stir and let stand for 20 minutes, mix again and place in sterilized jars.
We put it tightly so that the liquid would cover, pour 1 tablespoon of salt on the very top, put a horseradish leaf or a circle cut from a plastic lid.
Do not fill the jar to the top, do not report 1 cm, close with a plastic, boiled lid.
We take half-liter cans, very convenient, took out and ate.
I make several options, just salt, without adding spices and with garlic (it turns out so yummy!).
For garlic, use garlic feathers. I tear it off the garden bed, rinse it and put it on the bottom of the can, in the middle and on top. There are no garlic feathers at hand, put the cloves of garlic, you do not need to chop, just clean and put in a jar with mushrooms. For a half-liter jar - 3 small cloves of garlic.
When salting saffron milk caps, I do not recommend adding other spices, you will kill the taste of saffron milk caps.
You need to store jars of mushrooms in the refrigerator, on a shelf where it is colder. You can eat in 3 days, they are the most delicious during this period!
This recipe has one drawback, these mushrooms are stored only until the New Year, and if with salt ..., guess not, 2 months, no more.
Helpful hints:
If mushrooms are salted, rinse them with running water and soak a little in cold water or milk.
If the mushrooms begin to sour (lactic acid fermentation occurs, fermentation of mushrooms is not harmful, but the mushrooms acquire a sour taste, which not everyone likes), rinse thoroughly with water and salt, put back in jars.
Dry salting recipe for saffron milk caps
We carefully sort out the mushrooms, remove the needles and leaves. Separate the caps from the legs (the legs are good to fry, and the caps are great for salting).
With the dry method of salting, the mushrooms are not washed, but wiped with a soft cloth.
Pour the sorted mushrooms into an enamel bowl and sprinkle with salt at the rate of 1 tablespoon with a heap of salt per 1 kg of saffron milk caps. If you are afraid that they will sour, add a little more salt.
But I warn you that salted mushrooms retain less useful properties.
We mix the mushrooms with salt gently, they can wrinkle, leave for salting for a day, stirring occasionally. The mushrooms will give brine and shrinkage will occur.
We put it in sterile jars, carefully seal it so that the brine is over the mushrooms, not to the very top of the jar, put a horseradish leaf on top and pour a tablespoon of salt, it is advised to pour 1 tablespoon of dry mustard, but I have not tried it, they say such mushrooms are well preserved.
Place a piece of wood or plastic on top of the jar with a plastic lid before closing it.
Those who like with spices can put washed herbs, dill, horseradish leaves, currant leaves, lavrushka, garlic leaves in jars, or better put the herbs directly in an enamel bowl, where the mushrooms will be salted.
Salted mushrooms with this method will darken, this is normal. If the top layer nevertheless becomes moldy, just carefully remove and discard, the rest of the mushrooms are edible. You can eat such mushrooms in 7-10 days. You need to store the workpieces in a cool place at 4-5 degrees Celsius.
Recipe for pickling milk mushrooms
We sort out the milk mushrooms, clean them of needles and debris, rinse and soak in cold water, placing them in an enamel bowl. In order for the bitterness from the milk mushrooms to come out, it takes 2-3 days. The water must be changed, otherwise sour, the color will be gray.
When the milk mushrooms are ready for pickling, they will become elastic and will not crumble. Feel free to drain the water and rinse thoroughly. Salt in the same bowl.
Salt consumption 60g per 1 kg of mushrooms.
Salt and mix, put oppression on top and let it season with salt.
In no case do not use iron, aluminum things, bricks and stones of unknown origin for oppression.
Umbrellas of dill, currant leaves, horseradish can be added to the milk mushrooms.
We put the salted milk mushrooms in banks, I advise you to put them in liter jars.
At the bottom, I sprinkle a little salt, in the middle and on top, this is for insurance against acidification. I put the mushrooms tightly, pressing down. I sort by diameter, small into one jar, large, medium-sized into others.
We close it with a plastic lid, store in a cold place at a temperature of + 4-5 degrees. Milk mushrooms are stored for a very long time, up to 3 years. But it is recommended to store it for up to one year, and there it is at your discretion.
You can eat such milk mushrooms in 20-30 days.
It is very laborious to salt the milk mushrooms, but they turn out to be very crispy and tasty.
If the mushrooms on top become moldy or darken, just take out and discard, and the rest can be eaten.
My grandmother salted mushrooms in these ways, as she gets them out of the cellar, but with boiled potatoes, it's just a miracle! Gathering mushrooms is a pleasure and there is also, it turns out a solid positive!
The methods have been tested, you can salt! There are many more ways to harvest mushrooms for the winter, I tried many, but returned to my grandmother's recipes, they are more reliable.
Ryzhiki are popular mushrooms that culinary experts appreciate for their taste and versatility in cooking. They are fried, stewed, pickled and salted. Today we'll talk about ways of salting a useful product for the winter.
The mushroom has a bright dark orange or reddish-orange color, sometimes there is a greenish tint on the cap. The lamellar cap in mature specimens can reach 15 cm in diameter, and the stem up to 9 cm in height. The shape of the cap is round, with slightly bent edges and a depressed center. The skin is sticky and smooth to the touch.
The pulp contains milky juice, which in the cut gives a greenish-blue color to the mushroom plates. The most popular are mushrooms growing in coniferous forests. To the rich mushroom taste, milky juice adds a unique pungency, with some sourness. 
In the classic recipe without the use of spices, the subtle scent of pine needles is added to the aroma of the product.
Experienced mushroom pickers advise you to pick mushrooms yourself, and not buy in the store. Firstly, the product may be old and wormy, and secondly, collected in a contaminated area.
Mushrooms have the ability to absorb everything in the atmosphere, including the exhaust gases of cars. Therefore, they need to be collected away from industrial areas and highways.
Pine mushrooms have a more brown tint in the color of the cap, spruce can be greenish.
In order not to be mistaken in the choice, you need to know that the cap of the mushroom is lamellar, the milky juice of orange appears on the cut, with a characteristic smell of resin. Better to collect small specimens. 
Of all the mushroom abundance, it is these mushrooms that are considered the easiest to digest, despite the calorie content. First of all, it is a source of protein that can be used as a substitute for meat if it cannot be consumed for some reason (fasting, moral and ethical convictions).
Ryzhiks are also rich in fiber, vitamins and minerals, amino acids. Even after salting, they retain a bittersweet aroma and a peculiar pungent taste.
Did you know? From the surviving chronicle records of the Vikings, it is known that the most brave warriors of the berserkers used a decoction of hallucinogenic mushrooms before the battle. In a trance, they heard the voice of the god Odin, did not feel the pain of wounds and did not feel fear.
Step-by-step cooking recipe with photo
The hot method is preferred by many housewives, as it allows the use of large and standing mushrooms. Heat treatment takes longer, but does not require as careful selection as the cold method.
Kitchen tools
For cooking, you will need the following items:
- saucepan - 2 pcs.;
- colander;
- plate;
- can 3-liter.
For salting, it is advisable to choose small mushrooms, but if you have large ones, you can cut them into several pieces. So, the following ingredients will be needed:
- mushrooms - 5 kg;
- salt - 250 g;
- allspice (peas) - 15 pcs.;
- black pepper (peas) - 15 pcs.;
- - 15 pcs.
Mushroom preparation
Preparation of raw materials for salting consists in cleaning from adhering debris, and specimens damaged by worms must also be removed. To clean and cut mushrooms, you need a sharpened knife, this will cut evenly, and not chop up the fragile mushroom body.
By making a cut in the hardest part of the leg, you can see if the mushroom has been eaten away by worms. After dry cleaning, the raw materials are soaked in water for half an hour, this is necessary in order to wash out the grains of sand from the plates of the caps. Then large caps and legs are cut into two or more parts, small bodies are left intact. Then it is washed again with cold water.
Did you know?Lovers of salted saffron milk caps were Peter I, Tchaikovsky, Chaliapin, Belinsky.
After the indicated time, the product has salted and is ready for use.
Video: how to salt mushrooms for the winter
Unusual old recipe: how to pickle mushrooms in a bottle
In France, mushrooms salted in bottles were more expensive than champagne. The cost of the product was due to the size of the mushrooms: small caps no larger than 2 cm in diameter looked much more attractive than those that had grown to the size of burdocks. In addition, young mushrooms are cleaner and juicier than old specimens.
In the literature, ancient recipes have been preserved describing salting in bottles. Here is one of them:
Ingredients:
- mushrooms - up to 300 g per container;
- salt - up to 40 g.
Preparation:
- We select raw materials of the required size, thoroughly clean them, wash them from small grains of sand.
- For convenience, pour salt into a plate with a flat bottom, dip each mushroom into it and push it into the neck of the bottle.
- We send the remaining salt there.
How to cold pickle mushrooms
Before the process itself, the raw materials are thoroughly cleaned of dirt and foliage.
For the dry method, the absence of moisture is important, so they clean the mushrooms with a damp sponge and an old toothbrush. If, nevertheless, you washed them, then dry thoroughly before salting. Further sequence of actions:
- For dry salting, use any container, except metal.
- The cleaned raw materials are cut into pieces (if necessary) and put in layers with salt, caps up, so that each piece is well covered with it.
- You can not add spices here, using only salt - 40 g per 1 kg of raw materials.
- Next, the surface of the salted raw material is covered with gauze, put under oppression in a cool place.
Important! Please note that mushrooms grow mainly on sandy or sandy loam soils, so there may be small grains of sand in the cap plates.
Wet salting stages:
- The mushrooms, peeled and washed in several waters, are soaked in salted water for an hour.
- Then they are also shifted with salt in layers, caps down.
- Cover with gauze or any thick cloth and put under oppression in a cool place.
- From time to time, the condition of the product is checked, at the slightest sign of mold on the surface, the fabric is changed, and the oppression is washed.
The wet method assumes a longer cooking period - you can put it in jars in 30-40 days. A small stock can be stored in the refrigerator, in the mode from 0 to +6 ° C, the cellar will do too. For long-term storage (both hot and cold salting can stand fresh for up to two years), the product is rolled up in sterile jars with the same lids.
Many housewives, in order to extend the shelf life without preservation under the lid, double the salt rate during cooking. 
Mushrooms should be stored in a dark room, where there are no conditions for the development of mold, at a temperature not exceeding + 10 ° C. From time to time, you need to pay attention to the color of the brine: a fresh product is brown, if the liquid is black, the product becomes dangerous, it should not be eaten.
Why are mushrooms useful?
Mushrooms are not only tasty, but also healthy due to their composition. The product is used in combination with medicines to treat many diseases.
- vitamins: beta-carotene, B1, B2, C, PP, niacin;
- minerals: potassium, calcium, magnesium, phosphorus, iron;
- lactarioviolin (antibiotic);
- proteins - 2.9 g;
- fats - 0.8 g;
- carbohydrates - 1 g;
- fiber - 2.2 g
The calorie content of salted mushrooms is 23 kcal per 100 g of product. 
