Pickled White Milk Caps

Nutrition

Instructions

1. 1

   Clean the white milk caps of any forest debris, as is inevitable when picking wild mushrooms. You can clean the caps with a soft brush or sponge. Cut away all spoiled bits. It is better not to preserve overly soft mushrooms. Pour cold water into a basin and thoroughly wash the milk caps in it. Then pour off the dirty water and rinse the milk caps once more. Drain the mushrooms in a colander and dry them slightly. For marinating, select milk caps of roughly the same size, preferably small ones — they marinate faster. If the milk caps are very large, they can be cut. Place the washed mushrooms in a pot of water and put on the stove. Bring the water to a boil and remove the white foam from the surface. Boil the milk caps in the pot over moderate heat, covered, for about 10 minutes. Then remove the pot from the heat and pour off the water. Drain the milk caps in a colander again and rinse with cold running water. Prepare the marinade. To do this, pour clean water into a pot, add salt, sugar, and all the necessary spices — bay leaf, black peppercorns, allspice, and cloves. Mix the ingredients well. Put the pot with the marinade on the stove and bring to a boil. Once the marinade boils, transfer the boiled white milk caps to the pot with it. Boil the mushrooms in the marinade for 15 minutes over low heat, stirring occasionally. Wash glass jars to remove any dirt. Sterilize them upside down in the oven at 100–120 degrees Celsius or in the microwave at maximum power for 2–3 minutes, first pouring a small amount of water into them. Boil the lids separately in a pot. Place a peeled garlic clove (large cloves can be cut) and washed and dried currant leaves (you can add cherry leaves) on the bottom of each jar. Using a slotted spoon, transfer the milk caps from the pot with the marinade into each jar. Fill the jars about 3/4 full with mushrooms. Pour 9% table vinegar into each jar. Add the marinade from the pot up to the rim of each jar. Seal with clean lids. Turn the jars upside down until completely cool. After the jars of mushrooms have cooled, they can be moved to a dark, cool place. They are especially good served dressed with vegetable oil, pieces of garlic, and fresh herbs (ideally dill). Happy preserving!