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Pickled Saffron Milk Caps — A Simple Recipe

Make tasty mushrooms and enjoy them all winter! These pickled saffron milk caps are a simple recipe you'll love for how easy it is and how reliably good the results are. With minimal effort and time, you get deliciously crisp mushrooms to enjoy all through the cold season.

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Pickled ginger is a simple 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 33 % 1 g
Fats 0 % 0 g
Carbohydrates 67 % 2 g
11 kcal
GI: 50 / 0 / 50
  • Before pickling, you need to get the saffron milk caps ready for canning. Rinse the mushrooms thoroughly in a bowl under running water, changing the water several times. Remove all the debris, twigs, and dirt that inevitably end up in the basket when foraging. Then tip the mushrooms into a colander to drain. Lay them out on a cutting board and trim off any spoiled spots that aren't suitable for canning. In a pot large enough to hold all the mushrooms, bring water to a boil and add the rinsed saffron milk caps. Cook for 10–15 minutes from the moment the water returns to a boil — just long enough for the mushrooms to soften slightly while keeping their lovely color and woodsy flavor. Take the pot off the heat, drain, and tip the mushrooms into a colander or large sieve. Rinse them once more under cold running water. Get your jars ready: wash thoroughly and sterilize over steam, in the oven, or any other way; boil the lids. Make the marinade: bring 1 liter (about 4¼ cups) of clean water to a boil in a pot. Add the salt, sugar, peppercorns, bay leaf, allspice, and cinnamon. Stir well and simmer the marinade for a couple of minutes. At the end, add the vinegar and take the pot off the heat. Peel and rinse the garlic and divide it among the sterilized jars. Add the dried dill heads and oak leaves (rinsed first and scalded with boiling water). Pack the boiled mushrooms evenly into the jars and pour the marinade over them. Seal with the lids. Set the sealed jars in an out-of-the-way spot, turned upside down and covered with a warm blanket, and leave them until completely cool. Store the finished pickled saffron milk caps in a dark, cool place for up to a year. Enjoy!

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

  • Garlic - 143  kcal/100g
  • Horseradish - 49  kcal/100g
  • Grated horseradish with lemon - 117  kcal/100g
  • Grated horseradish with garlic - 72  kcal/100g
  • Grated table horseradish - 117  kcal/100g
  • Fresh saffron milk caps - 17  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Fresh dill - 38  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
  • Water - 0  kcal/100g
  • Salt - 0  kcal/100g
  • Oak leaves - 0  kcal/100g
  • Allspice - 263  kcal/100g

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