Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Rufous Milkcaps5 kg
- Salt200 g(coarse table salt)
- Garlic2 cloves(2 heads)
- Dill300 g
- Currant300 g(leaves)
- Horseradish9 g(leaves - 3 pcs)
Nutrition
per 100 g
- Calories
- 21 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
This recipe for salted Rufous Milkcaps comes from my grandmother, who makes them every year. It is very simple, and these mushrooms are good to make for winter. It is prepared as follows: the mushrooms need to be sorted and cleaned. Trim the stems, leaving 1 cm below the cap. The caps should be washed well. Before salting, the mushrooms must be soaked to remove the milky sap, then covered with cold salted water. The water should be changed after 10 hours. The soaking time for the mushrooms is about 2–3 days. Place the prepared Rufous Milkcaps cap side down in a jar for salting, sprinkling with salt and adding garlic cloves and leaves between layers. The leaves should be on top. On top, place a boiled linen cloth or cheesecloth folded in 3 layers, then a polyethylene or wooden disc, and put a weight on it. As needed, add a 4% table salt solution to the mushrooms so that the top layer does not dry out. The mushrooms must be stored at 2 to 8 °C. A cold cellar is suitable for this.
The salted Rufous Milkcaps will be ready to eat after 1 or 1.5 months. This recipe for tasty and healthy food is ready!
