Hot pickled saffron milk caps

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make hot pickled saffron milk caps for the winter? Prepare all ingredients. It is better to use small and fresh saffron milk caps for pickling. Thoroughly clean the mushrooms from soil and leaves, remove wormy and rotten mushrooms. Rinse them under running water. Place them in a colander and let the water drain. If the mushrooms are not collected independently, and there is no confidence in their freshness and purity, then they can be soaked in salted water, leaving them in it for a couple of hours.

2. STEP 2

   

   Then drain the water, put the mushrooms in a saucepan, add water and put on fire, add a little salt and cook for half an hour over medium heat from the moment the water boils.

3. STEP 3

   

   Drain the water in which the mushrooms were cooked. Drain the saffron milk caps in a colander to drain off excess liquid. Wash the jars of soda, place them upside down in a cold oven, preheat the oven to 150°C and sterilize the jars 0.5 liter - 10 min, 1 liter - 15 min. Wash the lids and boil. You can sterilize jars in another convenient and proven way, for example, by steaming or in the microwave.

4. STEP 4

   

   How to make a marinade? Rinse the parsley under running water, dry on a paper towel and finely chop with a knife. Peel the garlic and cut the cloves into slices.

5. STEP 5

   

   Pour clean water into the pan. Place parsley, garlic, peppercorns, bay leaf in it. Bring the marinade to a boil and cook for a couple of minutes.

6. STEP 6

   

   Place the mushrooms in jars so that they reach the hangers of the jars. Pour a teaspoon of table vinegar into 0.5 liter jars.

7. STEP 7

   

   Pour the boiling marinade over the mushrooms in the jars. Immediately roll up the jars with lids and leave them upside down at room temperature to cool; the jars should be wrapped in a warm blanket or other warm material so that the blanks cool gradually.

8. STEP 8

   

   After cooling, store the jars of mushrooms in a cool place. The pickled saffron milk caps are ready. Read a lot of important and useful information about winter preparations in the article at the end of the recipe. Bon appetit!