Pickled Saffron Milk Caps with Garlic
Crisp, appetizing mushrooms with a spicy aroma! Pickled saffron milk caps with garlic are the best appetizer for a holiday spread — and not just then. They can star in a salad, or go alongside boiled potatoes and pan-fried meat or fish for dinner.
Viburnum
Recipe author
Pickled Saffron Milk Caps with Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 50 %
4 g
Carbohydrates 38 %
3 g
47 kcal
GI:
67
/
0
/
33
- Carefully look the mushrooms over, cleaning off any forest debris (twigs, dirt) and trimming away spoiled or unsuitable spots. For canning, it's best to pick out saffron milk caps of roughly the same size. Put them in a basin of cold water and rinse well to remove sand and grit. Drain and repeat, then drain again and tip the mushrooms into a colander to let the water run off. Pour clean water into a pot, add the rinsed, sorted mushrooms, and bring to a boil. Cook the saffron milk caps for about 15 minutes over medium heat, then strain through a sieve, discarding the water. Make the marinade: pour clean water into a pot and add the salt, sugar, allspice, cloves, and bay leaf. Bring to a boil and cook until the salt and sugar fully dissolve and the spices give off their characteristic aroma. Take the pot off the heat and stir in the vinegar and sunflower oil. Mix well. Prepare your canning jars — wash them thoroughly and scald with boiling water or sterilize in the oven; boil the lids too. Peel and rinse the garlic and cut it lengthwise into medium pieces (not too fine). Pack the boiled mushrooms tightly into the clean, sterilized jars, layering in the chopped garlic. Pour the marinade over the mushrooms and seal tightly with clean lids. Set the jars upside down on a solid surface and leave them out until completely cool, then move them to a cellar or a dark, cool place for storage. Pickled saffron milk caps are best served with sliced onion dressed in fragrant vegetable oil. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh saffron milk caps - 17 kcal/100g
- Cloves - 323 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Allspice - 263 kcal/100g
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