Pickled saffron milk caps

Name: Pickled saffron milk caps
Total time: 3 h
Yield: 5
Ingredients: 1 kg Saffron milk caps; 2 tablespoon Salt; 0.5 L Water; 2 Bay leaf; 8 Peppercorns; 6 Carnation; 1 teaspoon Vinegar essence; 20 g Dill

A very tasty, aromatic and tender snack. The process of preparing pickled saffron milk caps for the winter is not at all complicated, and the result is a very appetizing homemade preparation. These mushrooms can be served as a stand-alone snack or used in salads.

72

10623

Elena Taylor

Recipe author

Calories

45kcal

Protein

3g

Fat

3g

Carbs

6g

*Nutrition per serving

Ingredients

Servings: 5

1kg

2tablespoon

0.5L

2

8

6

1teaspoon

20g

Step-by-step preparation

Cooking time: 3 hr

STEP 1
How to prepare pickled saffron milk caps for the winter? Prepare the necessary ingredients. After picking, it is better not to leave the mushrooms for a long time; proceed immediately to pickling them. It is better to collect small mushrooms; they will not only look beautiful in jars. It is believed that large mature mushrooms accumulate harmful substances, so small ones are more beneficial.
STEP 2
Wash the saffron milk caps, remove wormy mushrooms and debris, cut off large caps. You can soak the mushrooms in salted water, leaving them for a couple of hours. In this case, all the insects hidden in the mushrooms will emerge, and the mushrooms will be washed off better.
STEP 3
After soaking, rinse the mushrooms again, place them in an enamel pan, cover with cold water and put on fire. Bring to a boil, then drain the water, rinse the mushrooms again and return to the pan.
STEP 4
Pour cold water into another pan. Add pepper, salt, cloves and bay leaf, place the pan on the fire, bring to a boil and simmer the marinade for a few minutes. Rinse the dill.
STEP 5
Pour the boiling marinade over the mushrooms in a saucepan, add the washed dill and cook the mushrooms over low heat for 20 minutes. Then pour in acetic acid, let the marinade boil and cook the mushrooms for a couple more minutes. Turn off the heat.
STEP 6
While the mushrooms are cooking, wash the jars (I have a 0.5 liter capacity) with baking soda and sterilize using one of the convenient methods: in the oven, in the microwave or by steaming. I always use oven sterilization for jars. To do this, place the wet jars neck down on a wire rack in a cold oven, set the temperature to 150 degrees and keep the jars in the oven for about 15 minutes (0.5 liter volume). Wash the lids with soda and boil for 3-5 minutes.
STEP 7
Place the mushrooms in sterile jars and fill them with the marinade remaining in the pan up to the shoulders of the jar.
STEP 8
Cover the jars with lids and sterilize in a saucepan with water for 10-15 minutes. Cover the jars with lids and leave at room temperature until completely cooled. Store mushrooms in a cool place. Happy harvesting!