Volnushki, Hot Method
Description
Winter preserves at home. As you can see, the hot-method recipe for saffron milk caps is very simple, and anyone can handle it. Of course, cleaning and soaking will take time and patience, but then cooking will take you 40 minutes at most. And what a delicious side dish with potatoes it will be in winter! That is why I am sharing it now. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Sort through the honey mushrooms, wash them, and remove any debris. Soak in water for 24 hours. You can change the water a couple of times.
- 2
Step 2
2. Now boil for 10–15 minutes in salted boiling water, skim off the foam, and drain in a colander.
- 3
Step 3
3. Rinse the mushrooms once more, and boil them in fresh water together with all the seasonings and spices listed in the ingredients. Boil for 15 minutes.
- 4
Step 4
4. Now transfer the mushrooms into clean, sterilized jars, cover them with brine (the same brine in which the mushrooms were cooked), seal the jars, wrap them in newspaper, and put them under a blanket until they have cooled completely. Then—into cold storage. Done!