Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Slippery Jacks1 kg
- Saffron Milkcaps1 kg
- Water1 l(+ water for boiling the mushrooms)
- Sugar60 g
- Salt40 g
- Bay leaf3 g
- Peppercorns5 pcs
- Allspice berries3 g
- Vinegar30 ml
- Garlic3 cloves
Nutrition
per 100 g
- Calories
- 22 kcal
- Protein
- 2 g
- Carbohydrates
- 3 g
Instructions
First of all, sort through the mushrooms and remove all forest debris. If the mushrooms are large, cut them into quarters. Small ones can be left whole. Then cover the slippery jacks and saffron milkcaps with clean water and rinse them thoroughly to remove sand. Drain the water and tip the mushrooms into a colander. Arrange the mushrooms on a cutting board and cut away any spoiled areas. Boil the mushrooms one type at a time. Put the cleaned saffron milkcaps into a pot and cover with clean cool water. Bring the water to a boil and cook the mushrooms over low heat for 10 minutes. Skim off the foam that forms during cooking with a spoon or slotted spoon. Then do the same with the slippery jacks. Cover them with clean water and boil for 15–20 minutes, periodically skimming off the foam. Put the cooked mushrooms into a colander and drain the water. Prepare the marinade for the mushrooms. To do this, pour clean water into a pot and add salt, sugar, peppercorns, and allspice berries. Stir everything well and bring to a boil. You can adjust the spices to your taste. Transfer the boiled slippery jacks and saffron milkcaps to the pot with the marinade and cook everything together for 20–25 minutes. Then add vinegar to the pot and stir. Boil everything again for about 5 minutes. Remove the pot from the heat. Prepare the jars for preserving. Wash the jars well and sterilize them over steam or in the oven. Boil the lids. Peel the garlic, wash it, and cut it lengthwise into medium pieces. Put garlic and bay leaf into each prepared jar. Then, using a large spoon or ladle, pack the slippery jacks and saffron milkcaps together with the marinade into the jars in a dense, mixed layer. Seal the jars with clean lids. Place the jars with the pickled mushrooms on a flat surface and cover with a warm blanket. Leave overnight until completely cool. After that, they can be stored in a cool place. The pickled saffron milkcaps and slippery jacks are ready. Enjoy!
