Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- milk caps2 kg
- peppercorns5 pcs
- bay leaf3 pcs
- salt100 g
- garlic3 cloves
- water1.5 l
- parsley10 g
Nutrition
per 100 g
- Calories
- 10 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare the ingredients. Wash the milk caps thoroughly, removing dirt and debris from the caps and from under them with a brush or sponge. Cut large mushrooms into several pieces. Sterilize the jars and lids.
Place the mushrooms in a pot or basin and cover with cold water. To keep the mushrooms from floating, you can weigh them down with a light weight. Leave the mushrooms in the water in a cool place for 24 hours so that the bitterness leaves the milk caps and the mushrooms become crunchy and firm after salting. Change the water several times.
Drain the water from the container with the mushrooms, rinse the mushrooms, transfer them to a cooking pot, add 1 1/2 tbsp of salt. Cover the mushrooms with water and place over heat. When the water boils, reduce the heat to low and simmer the mushrooms for about 20 minutes from the moment the water boils.
Place garlic cloves cut into large pieces, black peppercorns, bay leaf, and sprigs of parsley or dill into the sterilized jars. Pack the mushrooms tightly on top. Sprinkle each layer of mushrooms with coarse salt. Pour the boiling brine in which they were cooked over the mushrooms. Immediately seal the jars with lids.
Let the jars with the preserve cool at room temperature, and put them away for storage in a cool place. They will be ready to eat in about a month.
Serve the milk caps as an appetizer or use them in preparing salads and other dishes.
