Easily recognizable in young pine forests, mushrooms grow in families. Experienced lovers prefer to grease these representatives of the Mlechnik clan. Bright orange beautiful mushrooms have a resinous smell of their juice. Small ones are especially good and rarely affected by parasites, so they are great for salting.

Selection and preparation of ingredients

Salting is a traditional method of making saffron mushrooms as homemade preparations. From ancient times in Russia they preferred the dry method of salting under oppression for the winter. The very next day, mushrooms can be eaten. To preserve coniferous aroma and resinousness, it is necessary to take into account some rules and aspects when collecting and preparing for the process.

It is believed that mushrooms can be eaten raw. Usually slightly salted.

First thing that matters: Which method do you prefer - dry, hot or cold. For dry salting, spruce and pine species are suitable, which must not be washed, but very well cleaned. In cold salting, peeled fruit bodies should be washed. These are instant cooking methods.

A hot method is a completely different matter.

Pre-learn helpful tips:

1. Choose medium or small mushrooms. Only whole copies are suitable.
2. Hats can be cleaned with an unnecessary toothbrush.
3. Rinse. Boil in salted water with citric acid (3/4 tablespoon of salt and 1 teaspoon of acid in 1 liter of water).
4. When cooking over medium heat, remove the foam. Fruit bodies have settled - now they are ready.
5. Drain thoroughly.

With the right actions, it will turn out very tasty to salt the mushrooms.

If you stick to the recipe points, salted saffron mushrooms will turn out well. The aroma of coniferous forest will remain in the banks, and the taste of popular mushrooms will intensify and become inimitable.

Important! When collecting saffron milk mushrooms in the forest, carefully unscrew them from the base, and sprinkle the exposed place with grass or earth. So you protect the mycelium from drying out.