We marinate saffron milk caps for the winter in jars, without sterilization

How to pickle saffron milk caps for the winter

Take fresh saffron milk mushrooms - 1 kilogram. It is better to use small mushrooms for pickling; they will look neater on the plate. But if you managed to collect only large specimens of saffron milk caps, then the caps can be cut into several parts. The disadvantage of such mushrooms is that they are more fragile compared to small ones and, therefore, they will need to be treated more carefully during cooking.

Wash the mushrooms in a large saucepan with cool water. Then, carefully catch the mushrooms with a ladle or with your hands and transfer them to a colander. It is not recommended to drain mushrooms from the pan directly into a sieve, as they may break.

Place clean mushrooms in a pan of boiling water and cook for about 15 minutes.

Remove the resulting foam with a tablespoon.

As soon as the mushrooms began to settle to the bottom, they were cooked. Drain the saffron milk caps into a colander.

Preparing marinade for saffron milk caps. For 1 kilogram of mushrooms we take 100 milliliters of water.For this volume you will need 3 teaspoons of salt, 2 teaspoons of sugar, 4 tablespoons of vegetable oil, 2 bay leaves and 6-7 black peppercorns.

Boil the marinade and add 0.5 teaspoon of 70% vinegar essence.

Boil the saffron milk caps in the marinade for 4 minutes.

At the very end of cooking, add 3 chopped garlic cloves and stir. There is no need to cook mushrooms with garlic.

Place the workpiece on clean sterilized jars, fill with marinade and screw on the lids.

You need to store jars of pickled saffron milk caps for the first 24 hours, wrapped in a warm blanket, and then in a cool basement or cellar, along with other preserves.