Marinated hedgehog mushrooms
Description
Homemade preserves keep for a long time. For pickling saffron milk caps, I recommend choosing young caps with caps 3–5 cm across. It is best to pick mushrooms whose gills curl inward. Inspect the mushrooms carefully. Any that are worm-infested must not be pickled under any circumstances.
Instructions
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Step 1
1. First, sort through the milk-cap mushrooms, wash them thoroughly, and clean each one of fuzz and the outer skin. It is best to do this from the edge toward the center of the mushroom. Leave the stems on small milk-caps, trimming off the tip; on large ones with flat caps, remove the stems completely.
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Step 2
2. Next, transfer the mushrooms to boiling salted water (1 tbsp per 1 L of water) and cook for 20 minutes, skimming off the foam from time to time.
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Step 3
3. Set the hedgehog mushrooms aside in a colander and sterilize the pickling jars in the oven for 5 minutes.
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Step 4
4. Now slice the onion into rings, the carrot into rounds, and cut large garlic cloves in half lengthwise.
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Step 5
5. To prepare the marinade, add sliced onion, carrot, and garlic to 1 liter of water; add salt, sugar, cloves, bay leaves, and black peppercorns.
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Step 6
6. After the marinade comes to a boil, add the vinegar to the pot and add the mushrooms. Cook for 10–15 minutes.
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Step 7
7. Place the mushrooms with vegetables and spices into jars, pour in the marinade, seal with lids, and you're done! It's best to store in the refrigerator.