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Cold-Salted Saffron Milk Caps for the Winter

Distinctive, fragrant, zesty, and utterly delicious! Cold-salting saffron milk caps for the winter is one of the most common ways to put up mushrooms. With this method there's no heat treatment, so they retain more nutrients. The mushrooms stay firm and crunchy.

Snezhana

Recipe author

Composition / ingredients

Servings:

Saffron milk caps

Currant leaves (black)

Horseradish (leaves)

Garlic

Bay leaf

Allspice

Cloves

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 2 g

Fats 17 % 1 g

Carbohydrates 50 % 3 g

22 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you cold-salt saffron milk caps for the winter? It's best to salt them the day they're picked, when they're fresh and firm — and if any wormy mushrooms got in, they won't have time to affect the others. To avoid finding worms in the preserve later, it's best to soak the mushrooms in salted water. To do this, clean the saffron milk caps, remove any debris, leaves, and soil, and rinse them under running water.
Step 2:

Cover the mushrooms with cold water, add salt, and leave them for a couple of hours. Then drain the water, rinse the mushrooms, tip them into a colander, and let the water drain well.
Step 3:

Horseradish leaves are often used when salting mushrooms, because the plant has antibacterial properties that prevent mold and spoilage. Also get black currant leaves, peppercorns, allspice, cloves, bay leaf, and salt. With this lineup, the mushrooms will turn out fragrant and crunchy.
Step 4:

For salting, it's best to use a glass, ceramic, enamel, or wooden container with a volume twice that of the mushrooms. Lay the washed and dried horseradish leaves on the bottom. Spread a third of the prepared mushrooms on top. Sprinkle them with a third of the salt and of each spice. Then another layer of mushrooms, salt, and spices.
Step 5:

Lay out two more layers of mushrooms the same way. Top with the remaining spices, salt, black currant leaves, bay leaf, and chopped garlic. Set a plate smaller than the diameter of the pot on top of the mushrooms — it will act as a weight. Place a smaller pot filled with water on the plate. Leave the saffron milk caps like this for 2 weeks, with the pot on the bottom shelf of the refrigerator.
Step 6:

Then transfer the mushrooms to sterilized jars, pour over the juice that formed in the pot, and divide the spices among the jars too. Seal the jars and store them in a cool place. The salted saffron milk caps can be eaten only a month after salting.