Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Rufous Milkcap mushrooms5 kg
- Water1 l
- Salt2 tbsp
- Sugar1 tbsp
- Peppercorns10 pcs
- Bay leaf4 pcs
- Cloves10 pcs
- Allspice5 pcs
- Ground coriander5 g
- Vinegar100 ml
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Collect the mushrooms and rinse them in the sink to remove sand. Then boil the Rufous Milkcap mushrooms in lightly salted water for 20 minutes. Change the water and soak them for 24 hours, changing the water every 3–4 hours, until all the bitterness is gone. Taste the mushrooms; when they become bland, you can marinate them. Prepare the marinade (the amount depends on the quantity of mushrooms): per 1 liter of water add 10 black peppercorns, 1 tbsp sugar, 2 tbsp salt, 4 bay leaves, 10 cloves, 20 coriander seeds, 5 allspice berries, 100 ml 9% vinegar. First add all the ingredients to the marinade except the vinegar and boil for 20 minutes, then add the vinegar and mushrooms and boil for another 10 minutes. Put the finished pickled Rufous Milkcap mushrooms into prepared jars, pour the marinade over the top, seal and wrap until completely cool. In winter, we eat the mushrooms with pleasure! Enjoy your meal!
