Pickled Saffron Milk Caps with Onion

Nutrition

Instructions

1. 1

   Rinse the saffron milk caps well under running water, drain in a colander and let the water drain. Arrange the mushrooms on a board, cut out spoiled pieces, and remove any mushrooms unsuitable for preserving. Pour clean water into a pot and bring it to a boil. Add the saffron milk caps to the boiling water and boil for 5-10 minutes. Then remove the pot from the heat and strain the boiled mushrooms through a sieve or colander. Set the saffron milk caps aside and prepare the marinade for preserving. To do this, bring water to a boil, add the sugar, salt and bay leaf. Peel and rinse the onion. Finely chop part of the onion and add it to the marinade. Add the vinegar to the pot and bring the marinade back to a boil. Remove the pot from the heat and cool the marinade. Prepare the jars and lids for preserving the mushrooms. Wash thoroughly, sterilise the jars over steam, and boil the lids. Put allspice berries and a little whole-grain mustard into the clean jars. Cut the remaining onion into rings and also divide among the jars. Place the boiled saffron milk caps into the jars and pour over the cooled marinade. Cover the jars with clean lids. Line the bottom of a wide pot with a towel or clean cloth - this is needed so the bottoms of the jars do not crack during pasteurisation. Place the jars with the mushrooms into the pot and fill with room-temperature water. The water should reach the “shoulders” of the jars. Bring the water in the pot to a boil and continue to simmer over low heat for about 10 minutes. Remove the pot from the heat. Seal the jars with lids. Meanwhile, preheat the oven to 100 degrees Celsius. Transfer the jars with the saffron milk caps to a baking tray and place in the oven for 30 minutes. After the indicated time, remove the jars from the oven and place them upside down on a large board until completely cool. When the jars with saffron milk caps have cooled, they can be moved to a cool place for storage. Pickled saffron milk caps are best served with homemade vegetable oil and fresh onion. Happy preserving!