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Pickled Saffron Milk Caps with Onion

Delicious homemade mushrooms in a one-of-a-kind marinade! Pickled saffron milk caps with onion is a winning canning recipe — the mushrooms keep their gorgeous bright color while the flavor turns out distinctive and spicy. This appetizer is the perfect addition to a family dinner or a festive table.

Alina ViktorovnaAuthor avatar
Recipe author
Pickled redheads with with a bow
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 1 g
Fats 13 % 1 g
Carbohydrates 75 % 6 g
31 kcal
GI: 33 / 0 / 67
  • Rinse the saffron milk caps well under running water, drain in a colander, and let the water run off. Spread the mushrooms on a board, cut out any damaged pieces, and discard any that aren't suitable for canning. Pour clean water into a pot and bring to a boil. Add the mushrooms and cook for 5–10 minutes. Take the pot off the heat and strain the boiled mushrooms through a sieve or colander. Set the mushrooms aside and make the canning marinade: boil water and add the sugar, salt, and bay leaf. Peel and rinse the onion. Finely chop part of it and add it to the marinade. Add the vinegar and bring the marinade back to a boil, then take it off the heat and let it cool. Prepare jars and lids for canning: wash thoroughly, sterilize the jars over steam, and boil the lids. Put allspice berries and a little mustard seed in the clean jars. Slice the remaining onion into rings and divide it among the jars. Add the boiled mushrooms and pour the cooled marinade over them. Cover the jars with clean lids. Line the bottom of a wide pot with a towel or clean cloth — this keeps the jars from cracking during pasteurizing. Set the jars in the pot and add room-temperature water; it should come up to the shoulders of the jars. Bring the water to a boil and keep it at a gentle simmer for about 10 minutes. Take the pot off the heat and seal the jars. Meanwhile, heat the oven to 210°F (100°C). Transfer the jars to a baking sheet and put them in the oven for 30 minutes. After that, remove them and set them upside down on a large board until completely cool. Once cooled, move the jars to a cool place for storage. Pickled saffron milk caps are best served with homemade vegetable oil and fresh onion. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Fresh saffron milk caps - 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 cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Whole-grain mustard - 135  kcal/100g

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