Salted Saffron Milkcaps in Jars by the Hot Method for Winter

Nutrition

Instructions

1. 1

   First, thoroughly clean the saffron milkcaps of forest debris and dirt. Then cover the mushrooms with clean cold water and wash them thoroughly. Drain the dirty water and wash again in clean water. Repeat if necessary until the water after the mushrooms is clean and clear. Then dry the saffron milkcaps by spreading them on paper towels — they absorb water best. Pour clean water into a large pot and place it on the stove. Bring the water to a boil over high heat, then salt it well and stir. Add the prepared saffron milkcaps to the boiling water, wait for it to boil again, and skim off the foam that forms on the surface. Cook the mushrooms for 10–15 minutes from the moment the water comes to a boil, covered, over moderate heat. Then remove the pot from the heat and drain the hot water. Pass the mushrooms through a sieve or fine colander and rinse them well with cold tap water. In parallel, prepare containers for the mushrooms. Thoroughly wash glass jars with detergent and sterilize them over steam or by any other method. Boil the jar lids for 5 minutes. Prepare the brine for salting the saffron milkcaps. Pour clean water into a pot and bring it to a boil. Then add salt, peppercorns, bay leaf, allspice, cloves and a cinnamon stick to the boiling water. For a brighter aroma, add a couple of currant leaves. Stir all the ingredients well until the salt is completely dissolved. As soon as the brine is ready, put the pre-boiled saffron milkcaps into the pot with it and boil them again in the brine for about ten minutes. Then use a large spoon to transfer the saffron milkcaps together with the brine into sterilized jars and hermetically seal them with hot lids. Place the sealed jars upside down and wrap them in something warm. Keep the jars this way until they are completely cool. After that, they can be put in the cellar or pantry. Happy preserving!