Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Saffron Milkcaps1 kg
- Salt2 tbsp
- Water1.5 cup
- Parsley20 g
- Garlic5 cloves
- Bay Leaf3 pcs
- Peppercorns6 pcs
- Table Vinegar3 tsp
Nutrition
per 100 g
- Calories
- 17 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. Thoroughly clean the fresh mushrooms, removing any soil and leaves, and discard any spoiled mushrooms. Rinse under running water, drain in a colander, and let the water drain. If you did not pick the mushrooms yourself and are unsure of their freshness and cleanliness, soak them in salted water for a couple of hours. Sterilize jars and lids. I used 0.5 l jars. For the specified amount of ingredients, you need about 2–3 jars depending on the size of the mushrooms, how tightly they are packed, and how much they shrink during cooking.
Transfer the mushrooms to a saucepan, cover with water, and place over heat. Add a little salt and cook for about 30 minutes over medium heat from the moment the water boils.
Drain the water in which the mushrooms were cooked. Transfer the saffron milkcaps to a colander and let the excess liquid drain.
Pour water into a saucepan. Wash the herbs, pat dry, and finely chop. Peel the garlic and cut the cloves into slices. Add the herbs, garlic, peppercorns, and bay leaf to the saucepan. Bring the marinade to a boil and cook for about 2 minutes.
Place the mushrooms in the jars, filling them up to the shoulders. Pour 1 teaspoon of table vinegar into each jar.
Pour the boiling marinade over the mushrooms in the jars. Immediately seal the jars with lids and leave them upside down at room temperature until completely cooled.
Serve the pickled saffron milkcaps as an appetizer or use them in salads. Bon appétit!
