Pickled Saffron Milkcaps with Garlic, Sugar and Vinegar

Nutrition

Instructions

1. 1

   This recipe differs from many other methods of marinating mushrooms primarily in its simplicity and minimal preparation time, since the Saffron Milkcaps are not pre-boiled but cooked together with the marinade. First, inspect the mushrooms for spoiled pieces or pieces unsuitable for preserving. Select beautiful, unspoiled Saffron Milkcaps of suitable size. Then place the mushrooms in a large bowl, pour in water and wash them thoroughly to remove soil and other debris. Drain the dirty water and, if necessary, rinse again. Place the Saffron Milkcaps in a colander for a while until the water drains off. Wash the jars thoroughly in advance. Immediately after washing, place the wet jars upside down in a cold oven. Set the oven to 120°C and sterilize the glass jars for 15 minutes. The lids can be sterilized in the same way. Prepare a quick marinade for the mushrooms. In a large pot (it should hold all the Saffron Milkcaps), bring water to a boil. Add salt, sugar, bay leaf, peppercorns and allspice to the boiling water. You can add any other spices to taste. Peel the garlic into cloves, wash it and also add it to the marinade pot. Stir. Bring the water with the spices in the pot to a boil again. Pour in the 6% vinegar and add the prepared Saffron Milkcaps. Bring the contents of the pot to a boil again and cook the mushrooms in the marinade for 5 minutes. Remove the pot from the heat. Using a large spoon or ladle, place the mushrooms together with the marinade into sterilized jars and immediately seal with lids. Place the sealed jars on the floor, wrapping them in a blanket. Leave them like this overnight until they cool completely. After that, put the jars in a cellar or any cool, dark place for storage. Enjoy!