Salt-Cured Saffron Milk Cap Mushrooms in Jars for Winter
An easy homemade way to salt-cure wild mushrooms! Salt-cured saffron milk caps in jars are a great way to keep these delicious forest finds all year long. They make a popular, welcome appetizer at any gathering.
Lesya
Recipe author
Salt-Cured Saffron Milk Cap Mushrooms in Jars for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 0 %
0 g
Carbohydrates 67 %
2 g
11 kcal
GI:
100
/
0
/
0
- First, clean the saffron milk caps thoroughly of forest debris and dirt. Cover the mushrooms with clean cold water and rinse well, then drain the dirty water and rinse again in fresh water. Repeat as needed until the water runs clear. Then dry the mushrooms on a paper towel, which soaks up water best. Pour clean water into a large pot and set it on the stove. Bring it to a boil over high heat, then salt it well and stir. Add the cleaned mushrooms to the boiling water, bring it back to a boil, and skim off any foam that rises to the surface. Cook the mushrooms, covered, for 10–15 minutes from the time the water boils, over moderate heat. Take the pot off the heat and drain the hot water. Drain the mushrooms in a sieve or fine colander and rinse them well with cold tap water. Meanwhile, prepare your jars: wash the glass jars well with detergent and sterilize them over steam or any way you like, and boil the lids for 5 minutes. Now make the curing brine: pour clean water into a pot and bring it to a boil, then add the salt, peppercorns, bay leaf, allspice, cloves, and cinnamon stick. For a brighter aroma, add a couple of currant leaves. Stir everything well until the salt fully dissolves. Once the brine is ready, add the pre-boiled mushrooms and cook them in the brine for about ten minutes. Then use a large spoon to transfer the mushrooms and brine into the sterilized jars and seal tightly with hot lids. Set the sealed jars upside down and wrap them in something warm. Leave them until completely cool, then move them to a cellar or pantry. Happy canning!
Caloric content of the products possible in the composition of the dish
- Fresh ginger - 17 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Cinnamon stick - 261 kcal/100g
- Currant leaves - 0 kcal/100g
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