How to properly store saffron milk caps

There are several important recommendations for storing saffron milk caps at home until processing and during the winter.

Rules for storing saffron milk caps

It is not always possible to process saffron milk caps brought from the forest immediately. Fortunately, they can stay in usable condition in the refrigerator for 1 day. You can extend this period by several days by boiling the saffron milk caps in salted water and sending them in a ready-made state to a refrigeration device.

In order to keep saffron milk caps in a suitable form much longer than them freeze, salted or marinate.

Experienced housewives most like to freeze saffron milk caps that have already been fried in vegetable oil and previously soaked (for 15 minutes) in salted water. Cooled mushrooms must be placed in bags or trays and placed in the freezer. In it, the saffron milk caps will remain edible for six months.

Rules for storing salted saffron milk caps

There are two ways to pickle such mushrooms: hot and cold. This processing of saffron milk caps significantly prolongs their preservation. But each method requires slightly different storage conditions.

Ryzhiki, which are salted using the cold method, cannot be left in a warm place. Mushrooms need 2 weeks to salt.The temperature in the room with the future workpiece should range from 10 °C to 20 °C. After the required period, the saffron milk caps must be transferred to a barrel or jars and sent to a cellar or refrigeration unit. The container with mushrooms must be closed with a lid. It needs to be pressed down on top with some kind of weight. In this state, the saffron milk caps should last a month and a half.

In general, the entire period of cold pickling of saffron milk caps takes 2 months. But after all the necessary manipulations, salted saffron milk caps can remain in suitable condition in a cold place for 2 years. The thermometer mark in the room with the finished product should be in the range from 0 °C to 7 °C.

If you salt saffron milk caps using the hot method, it will be easier to store them. This is due to the fact that the mushrooms undergo heat treatment during cooking, and then they are packaged in sterilized jars. Many people like this method better than the first, because a film of mold rarely forms on the surface of mushrooms cooked using the hot method.

In one case or another, it is necessary to monitor the brine of pickled saffron milk caps: it should be a pleasant brown shade. If the liquid turns black, then the mushrooms are already spoiled. This can happen due to the elevated temperature in the room where they are stored. Such saffron milk caps should absolutely not be eaten. They are dangerous to human health.

See the video “Ryzhiki. Salted saffron milk caps. Mushrooms. How to store saffron milk caps in winter. Simply delicious!” from the channel “Cooking. Just. Tasty":