Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Saffron milk caps1 kg
- Allspice berries20 pcs
- Salt50 grock salt
- Bay leaf10 pcs
- Garlic2 cloves
- Blackcurrant leaves10 g
Nutrition
per 100 g
- Calories
- 24 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 4 g
Instructions
Prepare the necessary ingredients: fresh saffron milk caps and coarse non-iodized rock salt.
Wash the mushrooms, sort through them, removing debris and any wormy or spoiled mushrooms. Soak the saffron milk caps in salted water for a couple of hours. Drain the mushrooms in a colander and let the water drain off completely.
Peel the garlic cloves and cut them into large slices. Wash the salting container well, preferably with a baking soda solution. Use a pot made of non-reactive material. Sprinkle a layer of salt over the bottom of the pot. Arrange the prepared mushrooms on top.
Place several well-washed and dried blackcurrant leaves, bay leaves, allspice berries, and garlic slices on top of the mushrooms. Sprinkle everything with the remaining salt. Place a plate smaller in diameter than the pot on top and set a weight on it.
Leave the mushrooms to salt for 15 days in a cool place. Then pack the mushrooms into pre-sterilized jars and pour the brine remaining from the salting over them. Seal the jars with lids and store them in a pantry.
Store the finished salted saffron milk caps in glass jars, covered with brine, under nylon or screw-top lids in a cool place: in a cellar, refrigerator, or on a balcony at a temperature of 0 to +5 °C. Make sure the brine completely covers the mushrooms.
