Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps1 kg
- Salt2 tbsp
- Bay leaf2 pcs
- Peppercorns6 pcs
- Cloves6 pcs
- Dill10 g
- Parsley10 g
Nutrition
per 100 g
- Calories
- 19 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the necessary ingredients. Thoroughly rinse the mushrooms, removing dirt and forest debris. Sterilize the jars and lids.
Place the rinsed mushrooms in a suitably sized container, cover them completely with cold water, and place a light weight on top. Leave the mushrooms like this for about 24 hours. Then drain the water, rinse the mushrooms, cover again with cold water, place the weight on top, and leave them to soak for another 24 hours.
Rinse the mushrooms again and place them in a pot. Add the salt and cover the mushrooms with water. Put the pot with the mushrooms over heat, bring to a boil, and simmer over low heat until the mushrooms sink to the bottom, about 10-15 minutes. Stir the milk caps occasionally and skim off any foam from the surface of the brine.
Pour the clear brine from cooking the mushrooms into a separate container. Do not discard it. Drain the mushrooms in a colander.
Add all the spices and herbs to the pot with the brine, bring it to a boil, and cook for about 5 minutes.
Pack the mushrooms into sterilized jars. Arrange the mushrooms tightly up to the shoulders of the jars. Pour the boiling marinade over the milk caps in the jars, distribute the peppercorns and cloves among the jars, and remove the bay leaf and herbs. Seal the jars with lids, turn them upside down, cover with a warm blanket, and leave until completely cooled.
Serve the milk caps after aging in a cool, dark place for about 1.5 months as an appetizer with main dishes or as an addition to salads.
