Marinated Moss Mushrooms
Description
Homemade preserves keep for a long time. The recipe for marinating saffron milk caps is simple. Boil them, make the marinade, and seal in jars. You can eat them right after they cool or save them for better times. When serving, add chopped onion, garlic, and herbs to the mushrooms. Dress with vegetable oil and mix. The preserve is ready for winter storage.
Instructions
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Step 1
1. Slippery jacks must first be cleaned and rinsed. While cleaning, I sorted the mushrooms. For marinating, I selected mushrooms with not a single wormhole and caps no more than 5–6 cm in diameter.
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Step 2
2. Then place the mushrooms in a pot, cover with water, and bring to a boil over heat. Reduce the heat and simmer the mushrooms for about 10–15 minutes. Stir the mushrooms occasionally so they don’t stick to the bottom of the pot.
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Step 3
3. After boiling, transfer the mushrooms to a colander. Then start making the marinade. Pour water into a pot. For each liter of water, use 1 tablespoon of salt (you can use a little more) and 1 tablespoon of sugar. Add several bay leaves and a few garlic cloves. Finally, add a little cloves. Wait until it comes to a boil.
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Step 4
4. After it comes to a boil, add 1 tablespoon of vinegar and add the mushrooms. Let them simmer for 5 minutes.
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Step 5
5. Arrange the mushrooms in clean sterilized jars. Fill to the top with marinade. Seal the jars and let them cool. Pickled honey mushrooms are ready!