Saffron milk caps using the hot method for the winter

Ryzhiki salted in brine

Appetizing saffron milk caps can be salted not only using the cool method, but also in hot brine. The mushrooms themselves must be boiled in advance, and the brine must also be specially prepared. In general, there is nothing complicated about pickling this mushroom if you follow the recipe literally.

Salted saffron milk caps using the hot method

Are you looking for a way to preserve the taste and juiciness of new mushrooms forever? Then try the recipe for salted saffron milk caps using the hot method. Mushrooms prepared in this way are stored for a very long time, so you can be measured: the most delicious snack for the whole family will always be ready to eat.

Marinated saffron milk caps with garlic

For lovers of garlic preparations, we offer a recipe for pickling saffron milk caps. Garlic will give the mushrooms a special smell and pungency. You will please your loved ones with a good and delicious snack. You can make a pie with these saffron milk caps or add them to a salad. To obtain high-quality preservation, it is important to follow the recipe and technology correctly.

Homemade pickled saffron milk caps

Saffron milk caps are not considered generous mushrooms, but they are highly valued by connoisseurs for their fascinating and special taste. Saffron milk caps are usually salted in the autumn, and in the summer you can pickle them in jars. This recipe suggests that you marinate saffron milk caps without sterilization and by long-term cooking in primary brine, followed by filling them with marinade in jars.

Saffron milk caps in their juice

Now we will start making the most delicious mushroom snack with wild mushrooms. Saffron milk caps marinated in their juice, which they release during boiling. Herbs and spices add a pleasant aromatic smell to the mushrooms; you adjust the amount of salt to your taste. To serve, simply sprinkle the mushrooms with green onions or onions and pour over a small amount of vegetable oil.

Hot pickled saffron milk caps

Mushrooms can be preserved for the winter using the hot and cool method. Now I would like to share the usual recipe for fragrant pickled saffron milk caps using the hot method. The mushrooms turn out crispy and very appetizing. Be sure to prepare it to enjoy this juicy snack given to us in the winter.

Marinated saffron milk caps with butter

I would like to share a recipe for pickled saffron milk caps with butter. This recipe has long been used in our family from generation to generation. I found out about him from my own mother, and my mother, in turn, from her own mother, and so on. I hope that our recipe will be useful for you, and that you will like the pickled mushrooms.

Pickled saffron milk caps with citric acid

Autumn is a delightful time, which is rich in such beautiful gifts as saffron milk caps. Almost all housewives prepare mushrooms for the winter with vinegar, but I want to share a simple and quick recipe for pickled saffron milk caps with citric acid. The manufacturing process is complicated only by the preparatory processing of the mushrooms.

Pickled saffron milk caps with vinegar

Ryzhiki, thanks to their taste and appetizing appearance, are deservedly considered one of the best mushrooms of the Russula family. Pickled saffron milk caps with vinegar are a good winter snack. Mushrooms will fit harmoniously into any festive menu.

Pickled saffron milk caps for the winter

What snacks are most popular at family gatherings, besides vegetable wraps? That's right, pickled mushrooms. We offer a recipe for crispy pickled saffron milk caps, which are perfectly preserved and go well with almost any dish, not counting fish.

Pickled saffron milk caps - regular recipe

Marinated saffron milk caps for the winter are a true culinary discovery. The result is a fragrant delicacy that there is no shame in offering to guests or opening and serving to relatives along with boiled potatoes and meat.

Salted saffron milk caps with onions for the winter

Fragrant salted mushrooms with onions can be served for lunch with potatoes. It’s easy to prepare an appetizer, and the appetizing dish will keep you entertained all year round.

Salting saffron milk caps using the hot method is an always successful recipe

A fast and common method for pickling saffron milk caps for the winter is the hot method. Appetizing mushrooms will become a pleasant appetizer for your table, which can be served as an independent dish or as an addition to side dishes.

Salting saffron milk caps using the hot method in glass jars

Appetizing and fragrant saffron milk caps will serve as a good snack for your table. Mushrooms salted using the hot method are common in production. They can be served with mashed potatoes or as a cool snack on their own.

Pickled saffron milk caps: how to prepare crispy mushrooms for the winter according to the usual recipe

Greetings to all readers of the magazine! Now we’ll look at how to prepare pickled saffron milk caps for the winter in jars at home. The highlight of these mushrooms is that they are very beautiful, crispy, and most importantly – tasty, and they will always help us out if uninvited guests suddenly arrive.

So, let’s look at making saffron milk caps step by step: collected, peeled, washed, boiled and pickled.

I advise you to start making mushrooms immediately upon arrival from the forest, because they do not last long, they begin to darken and there are more worms. Naturally, you are very tired, but you will have to be patient in order to fully enjoy the good taste of a unique dish - pickled saffron milk caps. Although cleaning and cooking them is not difficult at all. Wash small, strong and elastic mushrooms in running water, soak for 30 minutes and start cooking.

What methods to marinate:

hot with sterilization - mushrooms are boiled in a marinade and sterilized in jars for 15-20 minutes, then rolled up for the winter (stored in the pantry);
hot without sterilization - boiled mushrooms are poured with hot marinade or immediately boiled in the marinade and covered for the winter (stored in a cold place);
cool - boiled mushrooms are poured with cooled oil marinade and stored in the refrigerator (cannot be stored long-term);
unusual - vegetables, herbs, roots, unique spices, and various oils are added to mushrooms.

Now we prepare charming saffron milk caps using the hot method without sterilization. The method is simple and clear, therefore it can be called traditional.

Ingredients

Please note that we add 1 teaspoon of vinegar to each liter jar .

Our recipe

Video recipe

Look at the usual recipe for pickling saffron milk caps, accessible even to children.

Other recipes

For the winter in jars with pasteurization

The preparation of pickled saffron milk caps does not differ much from the pickling of other types of mushrooms. And, as usual, if you want to be sure that the mushrooms will last all winter, you should pasteurize them for 15-20 minutes, depending on the size of the jars. Be sure to add more garlic and herbs to the jars. Take dill umbrellas, parsley sprigs, currant and cherry leaves. Oak leaves are also excellent; they will contribute to excellent crunchiness. It’s great to add horseradish root to this option. I'm sure it will turn out delicious and will be stored for a long time.

Prepared using the hot method with sterilization. Pour hot vegetable aromatic oil into the bottom of each container. Mixed with a regular marinade, it will add fat and jelly to the dish.

Let's serve butter saffron milk caps on New Year's holidays as a cool snack with alcohol, or bake pies with their insides with rice and onions. Believe me, it's delicious!

I have already said that I really love garlic. Everything is delicious with it, it gives a hint of spice, smell and astringency. Marinating saffron milk caps is perfect with garlic. If all other production standards are observed, such preparations are perfectly stored until the next mushroom season and will amuse us at the gala table and at a quiet family dinner. We'll eat them with potatoes and pies, or cut them into a unique salad. Try this recipe!

We prepare saffron milk caps in English to eat 3-4 hours after cooling. We make the marinade based on dry snow-white wine with the addition of olive oil and Dijon grain mustard. The rest is all classic, and don’t forget to add onions and chopped parsley. It will turn out very tasty, it’s impossible to resist such mushrooms. Let's serve this exciting special dish for an evening meal, because it is not designed for canning. Curious, do the British really cook mushrooms this way?

In its own juice

Marinating in your own juice is not a difficult task at all. We simply do not drain the water during cooking, but immediately make a marinade in it. It is clear that mushrooms consist of 90 percent water, and when they are boiled, they release this water, in other words, their own juice. We will marinate in this juice.

Boil the saffron milk caps for 20 minutes in a small amount of water and wait for them to release juice. Then add all the marinade ingredients directly into the pan with the mushrooms and simmer for another 10 minutes. Ready! In my opinion, such mushrooms are tastier and healthier than those from which the first water is combined. Prepare and try it yourself.

Benefits for the body

Ryzhiki are very famous and widespread mushrooms. They are valued not only for their unique taste, but also for their massive beneficial characteristics:

they owe their beautiful color to the high content of beta-carotene, which in the body is converted into retinol (vitamin A ), the usefulness of which is widely known;
they contain a natural antibiotic - lactarioviolin, which inhibits the growth of most harmful microbes. Thanks to him, saffron milk caps are used in the treatment (the process of alleviating, relieving or eliminating symptoms and diseases) of almost all diseases and even tuberculosis;
they are rich in protein, due to the number of valuable amino acids they are even associated with meat, which is why pickled saffron milk caps are especially valued by vegans and vegetarians;
have an excellent effect on the condition of the skin, nails, and hair, because they contain mineral salts of potassium, sodium, magnesium, phosphorus, and calcium.

After heat treatment, the composition of amino acids in saffron milk caps will not change, which is why they are so useful when pickled and we try to prepare more of them for the winter.

Useful tips

The saffron milk caps are boiled in salted water, which is later drained. For any liter of water use 1 tbsp. l. rock salt. The mushrooms are dipped into the bubbling brine and cooked until they settle, in other words, sink to the bottom. This usually happens within 15-20 minutes.
If desired, you can add 1-2 pieces of hot pepper to each jar of mushrooms.
Ryzhiki are usually marinated completely, this is wonderful and their elasticity is better preserved this way. Experienced housewives pickle small mushrooms no larger than 5 cm in size; others are better cut and pickled.
You don’t have to add sugar to the marinade at all, but, in my opinion, it makes the mushrooms softer and more tender. If you want to maintain crunchiness, add less sugar.
1 kg of new saffron milk caps yields 1.5 liters of canned mushrooms.
Ryzhiki must be marinated separately from other mushrooms; this way they better retain their own unique taste. Again, if there weren’t enough saffron milk caps, they won’t spoil the mushroom mix.
If you have collected saffron milk caps in a certain place, then return there the next year. Saffron milk caps usually grow in well-lit areas, every year in the same place.
When I first cook mushrooms, I always put a peeled whole onion in the pan. If suddenly, God forbid, it turns purple, it means that among the good mushrooms there is a poisonous one, such mushrooms are not allowed to be eaten, they must be thrown out without regret!
People usually ask: how long should you cook saffron milk caps before marinating? I will say that if I cook them for the winter, then I cook them for 50 minutes or more, and if I cook them for any day, then it’s enough to boil them for 10-20 minutes.
People suffering from pancreatitis and cholecystitis, as well as people with low acidity, are not advised to eat pickled and salted saffron milk caps. Although if you know when to stop, there will be no harm, only usefulness remains.

Conclusion

We figured out how to pickle wonderful wild mushrooms - saffron milk caps. We also discussed 5 unique options, although there are many more. I’m sure that you also prepare pickled mushrooms for the winter and use them in other recipes. Tell us about it in the comments, share your experience.

Let's learn how to pickle the most delicious saffron milk caps for the winter

Camelina is one of the mushrooms that are completely edible and cannot cause poisoning. They begin to be collected in the pine forest from summer until dawn and stored for the winter. Homemade preparations using the pickling method are very easy and even inexperienced housewives can do it.

Fundamentally! It is necessary to collect young specimens, without worms and dust. They should not be stored for a long time after collection and should not be prepared quickly.

Black spots appear in places where cutting or pressure is applied, but this is not scary. It is necessary to carefully clean the products from debris and dirt, wash and drain the water. The caps are separated from the stalks, but you should not crumble them, otherwise the brine will be cloudy. No pre-soaking at home is required. But some housewives advise salting and soaking the collected fruits in advance, similar to how pickling is done for honey mushrooms, chanterelles or milk mushrooms.

Different methods of how to pickle saffron milk caps for the winter in jars are a common recipe.

Before pickling saffron milk caps for the winter, they are boiled and the water is drained - it is unsuitable for future use, it is brown in color. There are several pickling methods for long-term storage.

The difference between the hot and cool marinating methods is as follows. With a cool cooking option, the fruits are boiled and then poured with hot marinade. With the hot method, the mushrooms are boiled directly in the filling.

Components

Saffron milk caps are boiled with the usual ingredients: water, salt, sugar, peppercorns, bay leaf. Depending on the recipe, vinegar, onion, and other ingredients are added.

The saffron milk caps are previously boiled in an enamel pan for 10–15 minutes. The water needs to be drained - it is no longer needed and has no taste value.

In jars of vinegar

It is better to marinate saffron milk caps for the winter in jars with vinegar. For a couple of kilograms of saffron milk caps they take:

water – 4 tbsp.;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.;
bay leaf – 3 pcs.;
acetic acid (30%) – 5 tbsp. l. or vinegar (9%) in proportion;
dark pepper and others - 5 pcs. all sorts of things.

Boiled mushrooms are poured with water and spices are added according to the recipe, except vinegar.
Bring to a boil, stirring and boiling for about 5 minutes.
Then pour in vinegar and boil for the same amount.

The marinade comes out very fragrant.

In hot pouring

You can marinate saffron milk caps for the winter in jars using the hot method in a specially prepared filling. This is the most popular manufacturing method. Mushrooms can taste different: the most or least sour, depending on the amount of vinegar poured. Products used:

saffron milk caps after preparatory boiling – 1 kg;
water – 1 l;
salt – 1.5 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar essence (70%) – 1–2 tsp;
peppercorns of various types - 8–12 pcs.;
cloves – 6–8 pcs.;
bay leaf – 2–3 pcs.;
garlic – 2–3 cloves per 1 jar;
spices and horseradish root to taste.

Spicy seasonings and garlic are placed directly into sterilized jars to taste; you can add part of a hot pepper pod.
Everything is mixed with previously boiled saffron milk caps. Correct styling must be free without pressure.
Then water is poured in, mixed with seasonings and boiled for 3-4 minutes.
Vinegar is poured in at the end.

Jars with fruits are filled to the top with the bubbling mixture and pasteurized: half-liter jars - 10 minutes, liter jars - 15 minutes. Roll up the jars and turn them over until they cool completely. You can even store pickled saffron milk caps in a room, at normal temperature, for about a year.

Boiled in marinade

With this method of canning, the finished saffron milk caps will have a crunchy quality.

For 3 kg of saffron milk caps you will need:

water – 1 l;
salt – 2 tbsp. l.;
sugar – 1.5 tbsp. l.;
bay leaf – 5 pcs.;
dark pepper and others – 10 pcs. all sorts of things
garlic – 7 cloves;
cloves – 4 pcs.;
vinegar (9%) – 100 ml.

After washing, the mushrooms are blanched, the water is allowed to drain and placed in an enamel pan.
Pour in clean cool water according to the recipe and bring to a boil. Then add blanched mushrooms, salt, sugar and some seasonings: cloves, bay leaves and peppercorns.
Boil the mixture for 15 minutes, add vinegar and add finely chopped garlic.
Boil the marinade for about 5 minutes and transfer the mushrooms to previously washed glass jars. They need preparatory sterilization.

The hot remaining salty marinade is filtered, brought to a boil and poured into jars with saffron milk caps.

The jars are sealed with thick plastic lids and placed in a cold space (cellar).

Keep in mind! Preservation is ready after 3 days (can be eaten), but can be stored in a cold place (for example, in a cellar or basement) for a long period.

Marinated with aromatic oil

Original pickling will decorate any feast. Products:

it is necessary to cook the saffron milk caps in advance - 0.7 kg;
water – 600 ml;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar (9%) – 50–70 ml;
allspice peas – 7–8 pcs.;
cloves – 3–4 pieces;
sunflower oil (unrefined, flavored) – 1–2 tbsp. l.;
garlic - 1-2 cloves for each jar.

Mix finely chopped garlic with saffron milk caps.
Pour the oil into jars.
Fill the jars with a mixture of boiled saffron milk caps and garlic.
Prepare the marinade: add all ingredients except vinegar to boiling water.
Then add vinegar, remove from heat, pour into jars to the top.

The jars are pasteurized, rolled up, turned over and wrapped. After cooling, the seaming can be stored for up to 8 months.

Marinated “in English”

In this recipe, the marinade is particularly piquant.

boiled saffron milk caps – about half a kilogram;
vegetable oil (preferably olive);
dry reddish wine – 100 ml;
salt – 1 tsp;
sugar – 1 tsp;
mustard (beans) – 1 tsp;
1 piece of onion;
chopped parsley - 2-3 tbsp. l.

How to cook correctly:

Cooked mushrooms and onions are chopped.
In a separate container, combine vegetable oil, wine, salt and sugar and bring to a boil. Then add the saffron milk caps and cook for about 10 minutes.
Then remove from heat, allow to cool slightly and mix everything.
Glass jars are sterilized and laid out in their preparation.
The jars are closed with lids (without sealing) and after cooling they are placed in the refrigerator.

After 3-4 hours, the preserves can be eaten.

Fundamentally! The product must be consumed as soon as possible; it cannot be stored.

Other recipes

You can preserve saffron milk caps in your own juice; this is a quick method. With all this, the marinade turns out to be special, not to the taste of many. Mushrooms are washed and boiled in small portions in 1 liter of water. The fruits will boil down and, after light compaction, will be covered with bubbling water. Then they add the usual set of seasonings and vinegar to taste. Place in sterilized jars and store for long-term storage.

Pickling saffron milk caps can be a classic option, but citric acid is added to the water during the first boiling. Then they close as usual. This changes the taste of the final product.

Answers to common questions

Most often people are interested in which dishes you can use pickled saffron milk caps. This mushroom is so pure that it can even be eaten raw. The preparation is consumed as a cool appetizer (cut with onions and sprinkled with vegetable oil), as a separate dish in addition to a side dish, placed in salads and pies as the inside (without the help of others or with other ingredients, for example, with potatoes). In winter, crispy mushroom preparation is very tasty. The brine also tastes good.

Pickled saffron milk mushrooms for the winter - the best ordinary recipes

Pickled saffron milk caps, stored in jars for the winter, are a wonderfully tasty appetizer! Crispy, fragrant mushrooms will find their worthy space among the preparations from the gifts of the forest. In our country, saffron milk caps are popular among several generations of inhabitants, when people realized that mushrooms are suitable for food, and in almost all countries they are considered a delicacy. But in order to prepare an appetizer that matches the sonorous name, novice mushroom pickers will have to figure out certain aspects and not miss the recipe.

Try to immediately process the collected collection; the success of the snack depends on this in almost everything. The saffron milk caps will not lose their inherent smell and taste and will turn out pleasantly crispy.

Pickled saffron milk caps for the winter - the usual recipe in jars with vinegar

If you want to learn how to properly marinate the gifts of the forest, master this method - the most common one.
Read the step-by-step story and repeat the actions - I share all the secrets. Take:

Ryzhiki – 700 gr.
Water - a glass.
Salt - a large spoon.
Garlic – 3 cloves.
Cloves – 3 buds.
Peppercorns – 10 + 5 pcs. aromatic pepper.
Bay leaf – 5 leaves.
Vinegar 9% - 3 huge spoons.

No matter what preparation begins with the preparation of the main product. Sort through the saffron milk caps and remove any debris. Rinse with plenty of water and discard excess glass. There is no need to soak the mushrooms. Cut off the long legs, divide the huge caps into several parts.

Put the water to boil. I don't pour too much because the mushrooms will release their own juice. When the liquid boils, add a tablespoon of salt and immerse the saffron milk cap.

Let it boil, add all the seasonings listed in the recipe into a saucepan. Stir and cook covered for about 20 minutes. After boiling, adjust the heat to low. At the same time, sterilize the lids with the jars.

After this time, remove the bay leaf and replace it with chopped garlic. Pour in the vinegar and stir the contents well again.

Cook for a few more minutes, then turn off the burner. Place the mixture into jars. Screw on with screw-shaped lids, or roll up under an ordinary metal one. Place the containers upside down. Cover with a blanket and wait until it cools completely. Afterwards, check to see if the marinade is leaking. Store canned food in an unheated pantry or cellar.

How to pickle saffron milk caps using the hot method

In fact, all marinating is done using the hot method, since the mushrooms are certainly boiled. This recipe is known as “Polish style”. What distinguishes it from the rest is the spicy-tasting marinade.

Mushrooms – 1 kg.
Salt – 50 gr.
Sweet sand – 80 gr.
Water - liter.
Vinegar 9% - ½ cup.
Mustard powder - teaspoon.
Horseradish root - a piece.
Fragrant peas – 5 pcs.
Carnation buds - a couple.
Laurel is a leaf.

Prepare the marinade in advance. Add a piece of horseradish, cloves, pepper, bay leaf, and mustard to a liter of boiling water. Cook for 30 minutes. remove from heat and leave to steep for a day.
The next day, boil the infusion again, adding salt, sugar and vinegar. Add cooked saffron milk caps to the marinade and cook for 15 minutes.
Skim off the foam, catch the mushrooms, and distribute among the jars. Pour in the bubbling marinade and seal tightly. After cooling, move to a cool space.

Crispy saffron milk caps marinated with citric acid

With the most common set of spices you will get the best snack. Crispy, delicious mushrooms will not be lost even on a festive table. Unlike other preparation options, vinegar, the smell of which not everyone can tolerate, is replaced with lemon acid. Thanks to this, the marinade becomes softer, without a pronounced odor.

Saffron milk caps – 1 kg.
Citric acid – 1/5 of a small spoon.
Salt - a small spoon.
Water – 2/3 cup.
Fragrant peas – 4 pcs.

Sort through the mushrooms, remove any debris, rinse, cut off the stems, and cut the caps into pieces that are comfortable for consumption.
Boil water and add salt. Place the mushroom stock in boiling water. Boil for a few minutes, turn off the burner, and keep covered for about half an hour.
Then take out the mushrooms, drain all the liquid, and distribute into jars.
To make the marinade, boil water in the amount indicated in the recipe. Add salt and citric acid. Once the spice crystals have dissolved, pour into jars.
Roll up the preserves or screw on screw caps. Cool slowly under a blanket, then check the curling properties and take it away for long-term storage in a cool room such as a cellar.

Saffron milk caps marinated for the winter with oil without sterilization

Keep the recipe for the finished snack: open it, put it on a plate and serve it. Very fast and comfortable.

Mushrooms – 1 kg.
Sunflower oil – 3 huge spoons.
Dill greens - a bunch.
Salt – 3 teaspoons.
Table vinegar – ½ cup.
Garlic is a small head.
Before peas – 6 pcs.
Bay leaf.
Water.

Sort out old and rotten mushrooms and remove debris.
Boil slightly salted water and boil the saffron milk caps for 20 minutes. Remove any foam that appears.
Wash the mushrooms under plenty of running water and discard, discarding any remaining water.
Make the marinade. To do this, bring the water to a boil, add salt, all the seasonings, chopped garlic, dill. When the filling boils, remove from the stove.
Fill sterilized jars with mushrooms and pour in the filling. Seal under the nylon lid. Store only in a cool, unheated area.

How to cook pickled saffron milk caps with onions

Another recipe for a delicious snack with crispy saffron milk caps. Pay attention to the unique composition of seasonings for the marinade. The appetizer will be made with a spicy marinade and will be very appetizing.

Mushrooms – 2 kg.
Onion – 2 heads.
Salt – 2 huge spoons.
Mustard seeds – 2 huge spoons.

Water - liter.
Vinegar 9% - 2 cups.
Salt – 2 huge spoons.
Sweet sand – 3 spoons.
Pepper, dark – 15 peas.
Juniper berries - spoon.
Allspice – 10 peas.

Prepare the saffron milk caps for processing, cut off the stems and divide the caps into parts. Rinse, fill with cool water, in which 2 huge spoons of large salt were diluted in advance. Soak for approximately 20 minutes. Then drain the water.
Divide the mustard seeds into jars. Chop the onions into large rings and send them next. Fill the jars to the top with chopped saffron milk caps.
Cook the marinade, adding all the seasonings and spices listed in the recipe list.
Pour, completely covering the mushrooms. Cover with lids and place in a wide saucepan filled with hot water.
Sterilize the workpieces for 25-30 minutes, counting the time after the water boils in the pan.
At the end of processing, seal the canned food using any usual method. put it on your butt, wrap it warmly. A day later, check the tightness of the twist and hide the blanks for winter storage.

Ryzhiki with onions, butter and tomato sauce

Very unusual, but incredibly tasty! A ready-made spicy snack will appear on your table.

Saffron milk caps – 1.5 kg.
Onion – 2 heads.
Tomato sauce - glass.
Sunflower oil - a glass.
Sugar - a tablespoon.
Salt - to taste.
Peppercorns, bay leaves.

Prepare the saffron milk caps for work, cut them and wash them.
Cook the marinade from the listed herbs and spices. When the grains of salt and sugar have dispersed, transfer the mushrooms to the pan.
Cook for a quarter of an hour. Then add chopped onion, tomato sauce, and oil.
Let it boil vigorously, cook for another 15 minutes.
Fill the containers and pour in the tomato marinade. Seal the containers and cool slowly under a warm shelter. Keep refrigerated.

Video recipe for saffron milk caps marinated in their own juice

It never hurts to try the latest recipe, I hope you love experimenting as much as I do. Keep the author's version of the winter preparation! Successful canning for you and delicious snacks on the table!