White Milk Caps for Winter

Nutrition

Instructions

1. 1

   First, when preparing mushrooms for salting, wash them well. Use a brush or sponge to wash all the juice off the surface, otherwise the mushrooms may taste bitter. Remove all dirt and pine needles, and cut out any wormy spots. Place the mushrooms in a deep basin and cover with plenty of cold water. To fully submerge all the mushrooms, you can press them down with a weight that is not too heavy. Soak the milk caps for 2 days, changing the water every 5-7 hours. After 2 days, drain the water and rinse the mushrooms several times under running water. The milk caps are ready for salting. Remove the stems from the mushrooms. They are not suitable for salting; they can be used for frying or making other mushroom dishes. Pour 5 l of water into a large pot, add the salt, and place over heat. Bring the brine to a boil, carefully add the mushrooms, and simmer over low heat for 30 minutes. Foam will form throughout the process; remove it with a spoon or skimmer. Drain the milk caps in a sieve and rinse with plenty of cold running water. Take an enamel basin and sprinkle a small amount of salt over the bottom. Arrange the mushroom caps in layers about 5 cm thick. Sprinkle each layer with a mixture of salt, finely chopped garlic, finely grated horseradish, dill, currant leaves, and crushed bay leaf. Arrange all the mushrooms, cover with a lid, and press down with any suitable weight on top. Leave in a cold place for 3 days, until the mushrooms are completely covered with juice. Sterilize the jars in the oven, microwave, or by any other convenient method. Pack the milk caps together with their juice up to the top and seal. Store the sealed white milk caps in a cool, dark place; a cellar or loggia is ideal. Serve rinsed, with a little onion, vinegar, vegetable oil, and sour cream. Enjoy!