Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Saffron Milkcap1 kg
- Water3 l(1 l - for marinade)
- Sugar25 g
- Table salt30 g
- Vinegar120 ml
- Garlic6 cloves
- Horseradish10 g
- Peppercorns5 pcs
- Allspice3 pcs
- Cinnamon7 g
- Bay leaf5 g
- Dill10 g(dry umbels)
- Oak leaves10 g
Nutrition
per 100 g
- Calories
- 11 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
Instructions
Before marinating, you need to prepare the saffron milk caps for preserving. Thoroughly wash the mushrooms under running water in a bowl, changing the water several times. Remove all debris, twigs and soil that inevitably get into the basket when collecting mushrooms. After that, drain the mushrooms in a colander to let the water run off. Spread the saffron milk caps on a cutting board and cut off any spoiled areas unsuitable for preserving. In a suitably sized pot (to fit all the mushrooms), bring water to a boil and add the washed saffron milk caps. Cook the mushrooms from the moment the water returns to a boil for 10-15 minutes. This time is enough for the saffron milk caps to become slightly softer but retain their beautiful color and characteristic forest flavor. After the specified time, remove the pot from the heat, pour off the water and drain the mushrooms in a colander or pass through a large sieve. Rinse the saffron milk caps again under cold running water. Prepare suitable containers for the mushrooms. Wash the jars thoroughly and sterilize them over steam, in the oven or by any other method. Boil the lids. Prepare the marinade for the saffron milk caps. In a pot bring 1 l of clean water to a boil. Add salt, sugar, pepper, bay leaf, cloves and cinnamon. Mix everything well and boil the marinade for a couple of minutes. At the end add vinegar for preserving and remove the pot from the heat. Peel and rinse the garlic and distribute among the sterilized jars. Add dry dill umbels and oak leaves (washed and scalded with boiling water beforehand). Arrange the cooked mushrooms evenly in the jars and pour over the prepared marinade. Seal with lids. Place the sealed jars in a secluded spot, turning them upside down and covering with a warm blanket. Leave the jars in this position until completely cooled. Store the finished pickled saffron milk caps in a dark, cool place for a year. Enjoy!
