Salted saffron milk caps for the winter - recipe (dry salting of mushrooms).

Dry salting of mushrooms is a method of pickling where only salt acts as a preservative. It is used for salting mushrooms such as saffron milk caps and saffron mushrooms - a type of red-brown milk mushroom. These milk mushrooms have milky juice that is not bitter like other milk mushrooms.

How to pickle mushrooms (saffron milk caps) for the winter using the dry method.

We clean the existing mushrooms, wipe them with a dry cloth (no need to wash them) and place them in a tub, often sprinkling them with salt. When the vessel is full, cover it with a clean cloth and place pressure on top. There is no need to add water and spices to the preparation - this can ruin the piquant, resinous taste that these mushrooms are endowed with.

The process of preparing saffron milk caps for pickling is complete. Place the tub of mushrooms in a dark, rather cool room (16-18°C). From the next day we begin to check whether the juice from the mushrooms has emerged above the pressure. If the liquid does not appear, increase the load, rinse the cloth in clean water and cover the mushrooms again. You should rinse the material all the time until the juice comes out above the pressure, and then transfer the mushrooms to a place where it is even colder (5-10°C).

You can try salted saffron milk caps after 7-10 days. We continue to store the remaining workpiece in a cold place. Ready-made mushrooms go well as an appetizer and as an addition to a side dish.