Pickled Saffron Milk Caps and Slippery Jacks
Vibrant wild mushrooms on your table all year round! Pickled saffron milk caps and slippery jacks... what could be better than delicious wild mushrooms served up with fragrant oil and zesty spices? Only twice as many of them! A lot of people pickle slippery jacks and saffron milk caps separately, but this recipe brines them together. It makes a more interesting appetizer than using just one kind of mushroom — and the flavor of these pickled mushrooms is simply superb!
homjak
Recipe author
Pickled Saffron Milk Caps and Slippery Jacks
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 %
2 g
Fats 0 %
0 g
Carbohydrates 60 %
3 g
22 kcal
GI:
33
/
0
/
67
- First, sort through the mushrooms and clear away any forest debris. Cut large mushrooms into quarters; small ones can be left whole. Cover the slippery jacks and saffron milk caps with clean water and rinse thoroughly to wash off any grit. Drain and tip the mushrooms into a colander. Spread them out on a cutting board and trim off any damaged spots. Boil the mushrooms separately, one type at a time. Put the cleaned saffron milk caps in a pot and cover with clean, cool water. Bring to a boil and cook over low heat for 10 minutes, skimming off the foam that forms with a spoon or slotted spoon. Do the same with the slippery jacks: cover with clean water and cook for 15–20 minutes, skimming the foam now and then. Drain the boiled mushrooms in a colander. Make the marinade: pour clean water into a pot and add the salt, sugar, peppercorns, and allspice. Stir well and bring to a boil; adjust the spices to taste. Add the boiled slippery jacks and saffron milk caps to the marinade and cook everything together for 20–25 minutes. Stir in the vinegar and boil for about 5 minutes more, then take the pot off the heat. Prepare your canning jars: wash them well and sterilize over steam or in the oven, and boil the lids. Peel and rinse the garlic and cut it lengthwise into medium pieces. Put some garlic and a bay leaf in each jar. Using a large spoon or ladle, pack the mushrooms and marinade into the jars in a tight, well-mixed layer. Seal the jars with clean lids. Set the jars of pickled mushrooms on a flat surface and wrap them in a warm blanket. Leave overnight until completely cool, then move them to a cool place for storage. Your pickled saffron milk caps and slippery jacks are ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh saffron milk caps - 17 kcal/100g
- Slippery jacks - 23 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 cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
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