Pickled Saffron Milkcaps with Garlic

Nutrition

Instructions

1. 1

   Carefully inspect the mushrooms, removing forest debris (twigs, soil), and discard any spoiled or unsuitable parts. For preserving, it is best to select Saffron Milkcaps of roughly the same size. Place the selected Saffron Milkcaps in a bowl of cold water and wash well to remove sand and dirt. Drain the water and repeat the procedure. Then drain again and place the mushrooms in a colander to let the water drain off. Pour clean water into a pot, add the washed and sorted mushrooms, and bring to a boil. Boil the Saffron Milkcaps for about 15 minutes over medium heat, then strain through a sieve, discarding the water. Prepare the marinade for the Saffron Milkcaps. To do this, pour clean water into a pot, add salt, sugar, allspice, cloves and bay leaf. Bring the marinade to a boil and cook until the salt and sugar are completely dissolved and a characteristic spicy aroma of the spices appears. Remove the pot from the heat and add vinegar and sunflower oil to the marinade. Stir well. Prepare the jars for preserving: wash them well, scald with boiling water or sterilize in the oven. Boil the lids as well. Peel the garlic, rinse and cut into medium pieces lengthwise along the cloves (not too finely). Pack the boiled Saffron Milkcaps tightly into clean sterilized jars, interspersing them with the sliced garlic pieces. Pour the marinade over the mushrooms in the jars and seal tightly with clean lids. Turn the jars upside down on a hard surface and leave them in plain sight until they cool completely. After that, you can transfer the jars with mushrooms to a cellar or a dark, cool place for further storage. Pickled Saffron Milkcaps are best served with sliced onion dressed with aromatic vegetable oil. Enjoy!