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Pickled Saffron Milk Caps — The Tastiest Recipe

Delicious mushrooms with a one-of-a-kind flavor! These pickled saffron milk caps, made with the tastiest recipe, will win over anyone. What sets them apart is the use of tarragon sprigs, which give the mushrooms a spicy, slightly tangy, anise-like taste and a fragrant aroma.

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Pickled ginger is the most delicious recipe
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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 14 % 1 g
Fats 14 % 1 g
Carbohydrates 71 % 5 g
27 kcal
GI: 40 / 0 / 60
  • First, look the mushrooms over carefully, sorting out and discarding any spoiled or inedible parts. Put the saffron milk caps in a basin and rinse thoroughly to remove sand, twigs, and other debris. Don't leave them in the water too long, or they'll soak it up. Boil the mushrooms in a pot of clean water over medium heat for 15–20 minutes from the moment the water returns to a boil. Drain the mushrooms and tip them into a colander. Next, sterilize the jars and lids. Put tarragon sprigs, mustard, and peppercorns in the bottom of the clean, sterilized jars. Wash the chili pepper, carefully remove the seeds, cut it into medium pieces, and add it to the jars too. Pack the boiled mushrooms tightly into the jars. Peel, wash, and cut the carrots into thin slices, tucking them in randomly among the mushrooms. Make the marinade: pour clean water into a pot and bring to a boil, then add the salt and sugar and bring back to a boil. At the end, add the vinegar and bring to a boil once more. Pour the hot marinade into the jars and cover with clean lids, but don't seal them yet. To keep the preserves through the winter, the jars need to be pasteurized. Line the bottom of a large pot with a kitchen towel folded several times, set the jars in it, and add room-temperature water. Bring to a boil over low heat so the jars don't crack, then pasteurize for 10–15 minutes. Take the pot off the heat and seal the jars right away. Set the sealed jars lid-side down on a solid surface and wrap them in something warm. Wait until they're completely cool. Your pickled saffron milk caps — the tastiest recipe — are ready. Store them in a dark, cool place for up to a year.
  • Enjoy!

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fresh saffron milk caps - 17  kcal/100g
  • Tarragon - 25  kcal/100g
  • Tarragon (tarhun) - 40  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
  • Hot chili pepper - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Whole-grain mustard - 135  kcal/100g

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