Milk mushrooms, pickled in tomato
Description
Perfect for winter stocks. This is a simple recipe for preparing saffron milk caps pickled in tomato. When sealing the jars, you can optionally add a little vinegar if you're concerned (I usually don't). The preserves keep wonderfully in the refrigerator or any other cool place, such as a basement or cellar. Good luck
Instructions
- 1
Step 1
Wash the mushrooms, clean them, and boil until tender. Run the tomatoes through a meat grinder.
- 2
Step 2
Pass the tomatoes through a sieve to remove the seeds and skin.
- 3
Step 3
Now run through a meat grinder: onion, garlic, and bell pepper.
- 4
Step 4
Mix the ingredients passed through a meat grinder and pour everything into a pot, adding salt and sugar at the end. When it thickens, remove from the heat.
- 5
Step 5
Place at the bottom of sterilized jars: garlic, dill, and peppercorns. Then add the mushrooms, and tomatoes on top.