Hot-Packed Pickled Milk Caps in Jars

Nutrition

Instructions

1. 1

   Prepare all necessary ingredients. Freshly picked small mushrooms are perfect for marinating. Soak the milk caps in cold water for 1–2 days. Change the water 2–3 times a day. Wash each mushroom thoroughly with a brush, sponge, or small knife. Cut large caps into portion-sized pieces; leave small milk caps whole. Sterilize the jars and lids.

   
2. 2

   Place the mushrooms in a suitably sized pot. Cover with cold water, add a little salt, and set over high heat. When it comes to a boil, foam will form; skim it off with a spoon. Reduce the heat and cook the milk caps over moderate heat for about 20 minutes. The mushrooms should become tender but remain springy. Drain the cooked mushrooms in a colander.

   
3. 4

   Pour cold water into a pot. Add salt, sugar, as well as bay leaf and allspice berries. Bring to a boil over high heat.

   
4. 5

   Add the milk caps to the pot with the marinade, add a few garlic cloves, and cook everything together for about 15 minutes after it comes to a boil. Pour in the vinegar and keep on the stove for about 1–2 minutes more.

   
5. 6

   Pack the milk caps into sterile jars and seal with sterile lids. Turn the jars upside down and wrap them in a warm blanket. Leave until completely cooled, then store in a cool place. From the indicated amount of ingredients I got 2 jars of 700 ml and a little extra for tasting. The pickled milk caps can be eaten 7–10 days after sealing.

   
6. 7

   Serve the finished pickled milk caps with onion rings and aromatic sunflower oil. Sprinkle with fresh dill or scallions. Enjoy!