Pickled saffron mushrooms for the winter

Ingredients for cooking pickled saffron mushrooms for the winter

  1. Redheads 1-1.2 kilograms
  2. Water 100 milliliters
  3. Vegetable oil 2-3 tablespoons
  4. Dill (fresh or dried) 2 branches
  5. Salt 3 teaspoons
  6. Acetic acid 0.5 teaspoon
  7. Garlic 3-4 cloves
  8. Bay leaf 1 piece
  9. Black pepper 5-8 peas
  • Main Ingredients Mushrooms


Saucepan, glass jars with lids, colander, slotted spoon, kitchen knife, ladle.

Cooking pickled saffron mushrooms for the winter:

Step 1: prepare the mushrooms.

First, the hardest part. We sort out the mushrooms, clean them from a bunch of twigs, leaves, and then rinse with water from other smaller debris. At the same time, you can wash the saffron milk cap in both running and standing water, simply changing it several times. Separate the caps from the legs, and large mushrooms and completely cut into several parts.
After cleaning, carefully transfer the saffron mushrooms into the pan and pour them with clean (preferably key or bottled) water. Put on a strong fire, bring to a boil. Turn down the power and cook mushrooms for 15-20 minutes. Be sure to remove foam from the surface of the broth.
Throw the boiled mushrooms into a colander and rinse with cold water. The broth remaining after cooking must be drained, it is not suitable for food, but you yourself will understand this in the process.

Step 2: put the mushrooms in jars.

Place prepared mushrooms in sterilized glass jars. Mushrooms should lie tight to each other and reach the shoulders of the container.
By the way, if you wish, you can also put onions in jars, cut into thin rings or half rings, then you will immediately get a kind of mushroom salad.

Step 3: prepare the marinade.

Now prepare the marinade. To do this, pour clean water into the pan, put it on the fire and add salt, black pepper peas, bay leaf, garlic cloves, dill sprigs and vegetable oil. After the marinade boils, it will need to be boiled again 5 minutesso that the aromas and tastes of the spices mix. At the very end, pour vinegar into the pan and remove the finished marinade from the heat.

Step 4: pickle mushrooms for the winter.

Pour the hot marinade into cans with mushrooms. Close the workpiece with nylon or screw caps and let cool at room temperature.
Keep saffron marinated for the winter in a cool place.

Step 5: serve the pickled mushrooms.

Serving pickled mushrooms is best in a separate small plate as a snack, so that everyone can take as much as necessary. However, sometimes in the winter evenings it is very useful to open a small jar with these delicious mushrooms and eat all at once, not shared with anyone.
Enjoy your meal!

Recipe Tips:

- Ginger is best pickled separately from other mushrooms. Even if you have very few mushrooms of this species, try to pick up a small jar for them, and not try to cook them together with all the mushrooms.

- You can’t cover the mushrooms with metal caps for rolling, it’s better to use kapron or screw.