Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps1 kg
- Salt40 g
- Currant leaves10 pcs
- Horseradish2 pcs(leaves)
- Dillto taste
- Garlic3 cloves
- Pepper5 pcs(black peppercorns)
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare all necessary ingredients. Clean the mushrooms of forest debris and leaves, trim the stems.
Place the black milk caps in a large pot or bucket and cover with cold water until completely submerged. Soak for approximately 5–7 days, changing the water daily. Drain the liquid and rinse each mushroom.
Divide the greens, horseradish leaves and garlic into 3 roughly equal parts. Sprinkle a thin layer of salt on the bottom of a suitable container. Arrange the 1st part of the greens, horseradish leaves and garlic. Leave small cloves whole; cut large cloves into pieces.
Arrange the milk caps cap side down. Sprinkle each layer with a small amount of salt. Place the 2nd part of the greens and garlic in the middle of the mass as well.
Sprinkle the top layer with the remaining salt. Arrange the 3rd part of the greens, horseradish leaves and garlic. Place a plate or wooden circle on top, weigh down with a weight. Leave the container in a cool dark place to salt for approximately 45 days. Ensure that the mushrooms are completely covered by the released brine. If there is not enough liquid, add a little boiled warm water. If mold appears, remove the spoiled top layers.
Place the finished salted black milk caps together with the brine into sterilized jars at the rate of approximately 1 jar of 0.5 l per 1 kg of fresh mushrooms. Cover the top with the greens that were in the container with the mushrooms. Close the jars with nylon lids and store in a cool dark place, for example, in a cellar.
The salted black milk caps are completely ready. You can taste the preserve immediately after 45 days of salting. Enjoy!
