Hot salting of saffron milk caps
Gather the ingredients for pickling saffron milk caps using the hot method for the winter.
Prepare the jars for preservation immediately: rinse with a baking soda solution, sterilize in a boiling kettle, or use another convenient method. The jars should be dry before filling. The lids should be boiled.
Fresh mushrooms should be processed immediately to prevent them from spoiling. Wash the mushrooms and remove any grass or dirt. Large caps should be cut into pieces; smaller ones can be left whole. Cover the mushrooms with water, add a tablespoon of salt, and bring to a boil. Cook the saffron milk caps over medium heat for 10 minutes, skimming off any foam as they cook.
Then drain the broth and rinse the mushrooms with cold water.
Prepare the brine. Pour water into a metal bowl, add a tablespoon of salt, bay leaf, cloves, and pepper. Bring the broth to a boil.
Add mushrooms to it and cook them in the broth for about 15 minutes.
Then place the mushrooms in sterile jars and pour boiling brine over them.
Immediately seal the jars with lids. Let them cool upside down under a warm blanket at room temperature.
The hot salting of saffron milk caps for the winter is complete.
Store in a cool place for future use. Enjoy!
