Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps600 g
- Water700 ml(+ water for boiling and soaking the mushrooms)
- Salt30 g(+ salt for boiling the mushrooms)
- Sugar25 g
- Peppercorns4 pcs
- Garlic4 cloves
- Bay leaf4 pcs
- Dill(dried)
- Table vinegar30 ml
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 1 g
- Carbohydrates
- 3 g
Instructions
1. Clean the milk caps, removing any twigs and leaves that got into the basket when picking. Cut away any unsuitable, damaged or spoiled parts and rinse well under running water to remove soil. Place the mushrooms in a basin or large bowl and cover with clean cool water. Soak the milk caps for 3 days, changing the water periodically; this helps draw out the bitterness that milk caps contain. 2. After soaking, drain the milk caps. Transfer them to a saucepan, cover with fresh clean water and place over heat. Lightly salt the water, bring to a boil and skim off the foam that forms on the surface. Cover the saucepan with a lid, reduce the heat to the minimum and boil the milk caps for 20 minutes. Drain the water, then tip the milk caps into a large sieve and rinse with cold water. 3. Next, prepare the marinade for the milk caps. Pour the required amount of water into a saucepan, add the salt, sugar, bay leaf and black peppercorns. Bring to a boil and simmer all the ingredients for 5 minutes until the salt and sugar crystals have completely dissolved. 4. Transfer the pre-boiled milk caps to the saucepan with the boiling marinade. Simmer the mushrooms in the marinade for another 15 minutes. Add the table vinegar and cook for a couple of minutes more. Remove the saucepan with the milk caps from the heat. 5. Prepare glass jars for preserving the mushrooms for the winter. Wash them thoroughly with hot water and dish soap. Sterilize the jars in the oven or over steam. Boil the lids. 6. Peel the garlic, rinse it and cut the cloves into small pieces. Scald the dried dill sprigs with boiling water and dry them on a towel. 7. Place the garlic pieces and dried dill in the bottom of the clean sterilized jars. Using a large spoon, transfer the milk caps together with the marinade from the saucepan to the jars, filling them to the very top. Seal with the clean lids. 8. Turn the jars with the mushrooms upside down and wrap them in something warm. After a week, the pickled mushrooms can be tasted. Happy preserving!
