Salted saffron milk caps

1. Clean the saffron milk caps from forest debris, rinse if necessary, because Sometimes the earth gets stuck between the plates. Place the saffron milk caps with the cap down, i.e. plates up. Sprinkle each layer with salt so that the salt gets evenly onto each mushroom.

2. Press down on top with a flat dish with a small weight.

3. After about a day, a small amount of slightly slimy juice will be released and the saffron milk caps will change color.

4. You can leave everything as is for half a month in a cool place, covering it with gauze or cotton cloth, or put it straight into jars.

5. In jars, mushrooms also need to be pressed a little so that they are completely under the salted juice, usually pressed with plastic or wooden boards and secured with lids.

6. Cold-cooked salted saffron milk caps are ready. They are delicious on their own, as well as with the addition of chopped onions and sour cream, to mashed potatoes, in salads, etc. Bon appetit!