Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Saffron milkcaps1 kg
- Currant leaves5 pcs(blackcurrant)
- Horseradish2 pcs(leaves)
- Garlic3 cloves
- Bay leaf3 pcs
- Allspice5 pcs
- Cloves3 pcs
- Peppercorns6 pcs
- Salt50 g
Nutrition
per 100 g
- Calories
- 22 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 3 g
Instructions
Prepare the ingredients. Clean the saffron milkcaps, remove debris and leaves, and rinse the mushrooms under running water.
Cover the mushrooms with cold water, add a little salt, and leave for about a couple of hours. Then drain off the water, rinse the mushrooms, put them in a colander, and let the water drain well.
Place washed and dried horseradish leaves on the bottom of a spacious pot. Sprinkle one third of the prepared mushrooms on top. On them, also sprinkle one third of the prepared amount of salt and of each spice. Repeat with a layer of mushrooms, salt, and spices.
In the same way, lay out two more layers of mushrooms. On top add the remaining spices, salt, blackcurrant leaves, bay leaf, and sliced garlic. Place a plate smaller in diameter than the pot over the mushrooms; it will act as a weight. Place a smaller-in-volume pot or a jar filled with water on the plate. Leave the mushrooms in this form for about 2 weeks on the bottom shelf of the refrigerator.
Sterilize the jars and lids. Put the mushrooms into the sterilized jars, pour in the juice that formed in the pot from the mushrooms, and distribute the spices among the jars as well. Seal the jars and store them in a cool place. The salted saffron milkcaps can be eaten only after one month from the moment of salting.
Serve the saffron milkcaps as an appetizer or as an accompaniment to other dishes.
