Pickled Black Milk Caps

Nutrition

Instructions

1. 1

   Clean the milk caps collected in the forest thoroughly of dirt and soil, remove twigs and leaves. Trim or cut off spoiled parts with a sharp knife. 2. Rinse the mushrooms several times with clean cold water. Black milk caps have a very pronounced forest aroma, but they can become bitter when canned. Therefore, it is better to soak them in water for about 3 days beforehand. During this time, the water in which the mushrooms are sitting must be periodically drained and replaced with fresh water. 3. After 3 days, drain the milk caps in a colander and pour off all excess water. Cut any specimens that are too large so that the mushrooms are more or less the same size. 4. Transfer the milk caps to a pot and pour in enough water to cover all the mushrooms. Boil the mushrooms over moderate heat for 20 minutes, periodically skimming off the dirty foam that forms on the surface. Then drain the milk caps in a colander again and rinse with cold water. 5. Make the marinade. To do this, pour clean water into a pot, add salt and sugar. Stir everything, bring to a boil, and add the milk caps. Boil the mushrooms again in the marinade for another 20 minutes. 6. Sterilize the glass jars over steam or in an oven. Boil the lids for them. 7. Place the spices on the bottom of the sterilized jars: currant and cherry leaves that have been pre-scalded with boiling water and dried, allspice, cloves, black peppercorns, and bay leaf. Peel the garlic, separate it into cloves, and wash. Put one garlic clove in each jar. Pour 9% table vinegar into each jar (at the rate of 5 ml per half-liter jar). 8. Transfer the mushrooms from the pot with the marinade into the prepared jars and pour the remaining marinade over them up to the very top. Seal hermetically with clean lids. 9. Place the sealed jars of mushrooms upside down and wrap them in a blanket until completely cool. After that, they can be moved to a cellar or basement for storage for up to one year. Good luck with your preserving!