Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps1 kgwhite
- Salt3 tbsp
- Garlic3 cloves
- Dill20 g
- Peppercorns6 pcs
For the marinade per 1 l of water:
Salt2 tbsp
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the necessary ingredients. Carefully sort the freshly gathered mushrooms, clean them, and discard any wormy or spoiled ones. Rinse the mushrooms under running water, place them in a deep container, and cover with cold water. Sterilize the jars and lids.
Leave the mushrooms to soak for a couple of days, changing the water about 3-4 times.
After soaking, rinse the mushrooms again and place them in a pot. Cut large caps into several pieces. Pour clean cold water into the pot, having first dissolved salt in it at the ratio of 3 tbsp of salt per 1 l of water. Bring the mixture to a boil and cook the mushrooms over medium heat for about 5 minutes. Then drain the mushrooms in a colander and discard the water.
Pack the mushrooms into the sterilized jars. Along with the mushrooms, add several peeled garlic cloves, dill umbels, and black peppercorns to each jar.
Pour water into a pot and add salt at the ratio of 2 tbsp per 1 l of water. Bring the mixture to a boil and heat until the salt is completely dissolved, then immediately pour the boiling marinade over the mushrooms in the jars so that the marinade completely covers the contents.
Close the jars with lids, let the mushrooms cool at room temperature, and store in a cool place.
Serve the milk caps as an appetizer or as a component in salads.
