Pickled saffron milk caps for winter
Description
A simple way to stock up ahead of time. Here is a simple recipe for preparing marinated saffron milk caps for winter. Nothing in the recipe is complicated. Wash the mushrooms, clean them, and soak them in water. Then boil them twice, add salt and spices. Voila, everything is ready! All that remains is to pack them into jars and store them in a cool place. By the way, you can eat the saffron milk caps as early as the next day. Good luck! The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Wash the milk caps thoroughly and soak them in water for several hours.
- 2
Step 2
Cut the largest mushrooms; small ones can be left whole. Cover the milk mushrooms with water, bring to a boil, and cook for another 20 minutes.
- 3
Step 3
Drain the water and add fresh water, add salt (3 tsp per 1 liter) and spices, and cook for 20 minutes.
- 4
Step 4
Arrange the cooked mushrooms in three-liter jars, add cloves of garlic, pour in the brine in which the milk mushrooms were boiled and 50 ml of vinegar per jar. Seal the jars with lids.