Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps5 kg(white, firm)
- Table salt5 tbsp(coarse, for brine)
- Dill(preferably with seed heads)
- Garlic8 g
- Peppercorns8 pcs
- Bay leaf2 pcs
- Vegetable oil0.5 tbsp
- Water4 l(for brine; separate water needed for soaking and blanching mushrooms)
Nutrition
per 100 g
- Calories
- 10 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
White milk caps are some of the most popular mushrooms for salting in Russian cuisine. The hot salting method has been known since the 19th century - it allows you to quickly prepare mushrooms for storage and avoid the risk of poisoning. The difference from the cold method is in preliminary boiling, which makes the mushrooms safe and more tender. Traditionally, milk caps are salted with garlic, dill, and pepper, which gives them a piquant flavor.
How to salt milk caps at home?
Sort through the milk caps, remove forest debris. Important: be sure to scrape off the spore-bearing gills under the cap - they cause bitterness. Cut large specimens into 2-4 pieces, leave small ones whole.
Cover the mushrooms with cold water (the more water, the better). The mushrooms should be completely covered with water; they darken on contact with air. You can add 1 tsp of citric acid or vinegar to the water to keep the mushrooms from darkening. Soak the mushrooms for 2-3 days, changing the water and rinsing them every 4-5 hours (leave overnight without changing the water) so the milk caps do not taste bitter.
Bring water to a boil (1 L per 1 kg of mushrooms), add salt (1-2 tbsp per 1 L). Submerge the milk caps in the boiling water and keep them for exactly 7 minutes (if overcooked, the mushrooms will be less crunchy and softer). Immediately transfer them to cold water to stop cooking.
Secret: for even processing, do this in small batches.
Add to the water for the brine: salt, peppercorns, bay leaf, dill, garlic. Bring to a boil, cool to room temperature.
A weight is a load that presses down the mushrooms so they do not float.
In a pot or small barrel, layer the mushrooms, sprinkling additional spices to taste, starting from the bottom of the pot. You can use blackcurrant, horseradish, or oak leaves, and cloves. Pour the brine prepared in step 3 over them so that it completely covers the milk caps. Place a weight (for example, a plate + a jar of water) on them for 24 hours. Store in a cool place. Important: gently stir with a spatula 2-3 times a day.
Put the mushrooms into sterile jars, pour brine to the top. Pour a little vegetable oil on top - this prevents mold growth. Close with sterile plastic lids. Methods for sterilizing jars and lids are described in the article below the recipe. Store only in a cool place (!) - refrigerator, cellar, pantry.
The mushrooms will be ready in a month. From 5 kg of fresh milk caps you get about 4-5 jars of 0.8 L (or 3-4 1-liter jars). If the mushrooms seem too salty when tasting, simply rinse them in cold water. Enjoy your meal!
Mistakes that can ruin the preserve:❌ Insufficient soaking – bitterness will remain.❌ Storing at room temperature – risk of fermentation!
✅ Who will be interested in this recipe:Lovers of homemade preserves.Those who want to salt mushrooms safely.Fans of Russian cuisine.Mushroom hunters.
✅ Possible ingredient substitutions:Dill → dill seeds or fennel.Garlic → horseradish or mustard seeds (for heat).Peppercorns → allspice or cloves. ✅ Ingredient selection specifics:Milk caps should be fresh, firm, without wormholes.Salt – only coarse, without iodine and additives.Garlic – preferably fresh, not sprouted.Dill – preferably with seed heads (they give more aroma).
✅ Ingredient prep:Clean the milk caps from forest debris, rinse in cold water.Peel the garlic and slice into thin pieces.Rinse the dill and pat dry.Tip: it is better to salt the prepared mushrooms right away so they do not darken.
✅ Serving and presentation options:Serve with onions and vegetable oil.Add onion rings and a little vinegar.For a festive occasion – garnish with herbs and lemon slices. ✅ Portions and storage:Store in the refrigerator or cellar (up to 6 months).Can be sealed into jars after salting.
✅ Dietary recommendations and substitutions:Gluten-free – the recipe is suitable.Vegan – all ingredients are plant-based.To enhance flavor, add more fresh dill, garlic, and bay leaf. ✅ Culinary tips and secrets:To prevent mushrooms from darkening, add a pinch of citric acid.For crunch, add blackcurrant or cherry leaves. ✅ Interesting facts:In the old days, milk caps were salted in oak barrels – they imparted a special aroma.These mushrooms were called 'royal' for their dense flesh and rich taste.
How to calculate the number of jars, why jars explode and how to avoid it, as well as secrets and life hacks, read in the article about winter preserves.
How to properly sterilize jars for preserves, as well as sterilize (pasteurize) preserves for long-term storage, why do it at all, which sterilization method is the most reliable and convenient, read in this article.
For preparation, it is better to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind that it can impart an unpleasant characteristic off-taste to the dish.
Read all about the nuances of ideal dish presentation in this article.
Since the degree of saltiness, sweetness, bitterness, spiciness, acidity, and pungency is individual for each person, always add spices, seasonings, and condiments according to your taste! If you are using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (for example, chili pepper).
