Pickled Saffron Milkcaps: The Most Delicious Recipe

Nutrition

Instructions

1. 1

   First, carefully inspect the mushrooms, sort them and discard any spoiled or inedible parts. Then place the saffron milkcaps in a basin and wash thoroughly to remove sand, twigs and other debris. Do not keep the mushrooms in water for a long time, so they do not absorb water. Boil the mushrooms in a pot of clean water over medium heat for 15-20 minutes from the moment the water returns to a boil. Drain the water from the mushrooms and turn them out into a colander. Next, sterilize the jars and lids. Place tarragon sprigs, whole-grain mustard, and peppercorns on the bottom of the clean sterilized jars. Wash the hot chili pepper, carefully remove the seeds, cut into medium pieces, and also add to the jars. Pack the boiled saffron milkcaps tightly into the jars. Peel the carrot, wash it, and cut into thin slices. Arrange the carrot slices randomly in the jars among the packed saffron milkcaps. Prepare the marinade for the saffron milkcaps. To do this, pour clean water into a pot and bring to a boil. Then add salt and sugar and bring to a boil again. At the end of cooking, add vinegar and bring to a boil again. Pour the prepared marinade over the jars with saffron milkcaps and cover with clean lids, but do not seal. Then, to preserve the canned mushrooms for the whole winter, you need to pasteurize the jars with saffron milkcaps. Place a kitchen towel folded several times on the bottom of a large pot, put the jars with mushrooms, and pour in room-temperature water. Over low heat, so the jars do not crack, bring the water to a boil. Pasteurize the jars for 10-15 minutes. Remove from heat and immediately seal the jars with lids. Place the sealed jars upside down on a hard surface and wrap them in something warm. Wait until the jars cool completely. Pickled saffron milkcaps according to the most delicious recipe are ready. Store them in a dark, cool place for one year.