Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Saffron Milkcaps1 kg
- Salt2 tbsp(coarse rock salt)
- Water0.5 l(for marinade)
- Bay leaf2 pcs
- Peppercorns8 pcs(or allspice)
- Cloves6 pcs
- Vinegar essence1 tsp(70%, can use 9% table vinegar — 1 tbsp per 1 l of water)
- Dill20 g
Nutrition
per 100 g
- Calories
- 14 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the necessary ingredients. After picking, do not leave the mushrooms for long — proceed to marinating immediately. For preserving, it is better to select small mushrooms: they look nicer in jars and are considered more beneficial than large mature ones.
Rinse the saffron milkcaps, remove worm-eaten mushrooms and debris, and cut large caps. If desired, soak the mushrooms in salted water for 2–3 hours.
After soaking, rinse the mushrooms again, place them in an enamel saucepan, cover with cold water and bring to a boil. Then drain the water, rinse the mushrooms again and return them to the saucepan.
Pour cold water for the marinade into another saucepan. Add peppercorns, salt, cloves and bay leaf, bring to a boil and simmer the marinade for 2–3 minutes. Rinse the dill.
Pour the boiling marinade over the mushrooms, add the rinsed dill and cook over low heat for about 20 minutes. Then pour in the vinegar essence, bring the marinade to a boil and cook the mushrooms for another 2 minutes. Turn off the heat.
While the mushrooms are cooking, wash 0.5 l jars with baking soda and sterilize them. Place the wet jars neck down on a rack in a cold oven, set the temperature to 150 degrees and keep for about 15 minutes. Wash the lids with baking soda and boil for 3–5 minutes.
Pack the mushrooms into sterile jars and pour the remaining marinade from the saucepan up to the jar shoulders.
Cover the jars with lids and sterilize in a saucepan with water for 10–15 minutes. Seal the jars with lids and leave at room temperature until completely cooled. Store the mushrooms in a cool place.
