Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps10 kg
- Water1 lfor soaking the mushrooms
- Salt500 gmixed with all the spices
- Vinegar essence3 tbsp80%
- Bay leaf10 pcs
- Peppercornsto taste
- Clovesto taste
Nutrition
per 100 g
- Calories
- 14 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
My maternal grandmother is a mushroom forager. Every autumn we go mushroom picking with her. She knows all the best mushroom spots, which is why we always come home with full baskets. Grandma cooks a great variety of mushroom dishes, but the recipe for pickled milk caps has stuck in my memory. I always eat these mushrooms with pleasure; recently I learned to make them myself and now I will share the preparation method with you. First, the mushrooms need to be washed well and soaked for about 6–8 hours. After this time, remove the mushrooms from the water and rinse again. Then blanch the milk caps for about 2 minutes in rapidly boiling water. Then keep them in cold water until completely cooled. Now place the mushrooms in even layers in a barrel. Put spices and salt between each layer, using the ratio: for 10 kg of milk caps – 500 g of spices and salt. Also do not forget to add the vinegar essence; no water should be added. Leave the mushrooms like this for 24 hours; after this time, rinse the mushrooms with cold water, place them into jars and pour over the marinade that formed while they were in the barrel.
