Quick-Pickled Saffron Milk Caps with Garlic
The fastest way to put up mushrooms! These vinegar-pickled saffron milk caps are wonderfully tasty and come together fast. The method keeps as much of the mushrooms' goodness as possible, and they turn out crisp with a distinctive flavor!
Kinga
Recipe author
Quick-Pickled Saffron Milk Caps with Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
1 g
Fats 14 %
1 g
Carbohydrates 71 %
5 g
26 kcal
GI:
50
/
0
/
50
- What sets this recipe apart from other ways of pickling mushrooms is its simplicity and short cooking time—the saffron milk caps aren't boiled beforehand but cook right in the marinade. First, look the mushrooms over and discard any damaged or unusable pieces, keeping the nice, firm, evenly sized ones. Put them in a large bowl, cover with water, and rinse thoroughly to remove dirt and debris. Drain off the dirty water and rinse again if needed, then let them drain in a colander. Wash your jars well ahead of time. Right after washing, set the wet jars upside down in a cold oven, turn it to 250°F (120°C), and sterilize the glass for 15 minutes; you can sterilize the lids the same way. To make the quick marinade, bring water to a boil in a large pot (big enough to hold all the mushrooms). Add the salt, sugar, bay leaves, and peppercorns, plus any other spices you like. Peel and rinse the garlic cloves and add them too. Stir, and bring the spiced water back to a boil. Pour in the 6% vinegar, add the prepared mushrooms, bring everything back to a boil, and simmer for 5 minutes. Take the pot off the heat. Using a large spoon or ladle, pack the mushrooms and marinade into the sterilized jars and seal them right away. Set the sealed jars on the floor, wrap them in a blanket, and leave them overnight until fully cooled. Then move the jars to a cellar or any cool, dark place for storage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh ginger - 17 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Water - 0 kcal/100g
- Table salt - 0 kcal/100g
- Clove pepper (allspice) - 263 kcal/100g
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