Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps2.5 kg
- Salt75 g(2.5 heaped tbsp)
- Sugar0.8 tsp(1 pinch)
- Garlic5 cloves
- Currant leaves4 pcs
- Horseradish leaves1 pcs
- Peppercorns3 pcs
- Dill(preferably sprigs with umbels)
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
First, you need to gather fresh, clean milk caps in the forest or buy them at the market. You can preserve both black and white milk caps; the principle is almost the same.
Clean the milk caps of debris, discard wormy mushrooms, and trim the stems to a clean spot. Place the mushrooms in a large pot or bucket and cover with cold water so they are completely covered and float freely. How many days should raw milk caps be soaked? Soak the milk caps for 4-5 days, changing the water twice a day, then rinse them well. If you are preparing white milk caps, soaking for 2-3 days is sufficient.
Mix the salt with the sugar. Sprinkle a little salt into a suitable container and place a layer of milk caps. Sprinkle a little salt on top and add the next layer. Continue layering and sprinkling the layers with salt until the mushrooms are used up. Cover the top with the remaining salt. Use coarse, non-iodized salt. Place a weight on top of the mushrooms and leave the milk caps for one day in a cool place.
Peel the garlic and wash it well together with the herbs in warm water. You can use not only fresh herbs but also dried ones, and also add bay leaf and allspice. Wash the jars in hot water with baking soda and sterilize them by any convenient method. Read more about sterilization at the end of the recipe.
Place some of the herbs and garlic on the bottom of the jars. Pack in the milk caps without pressing too firmly, up to the neck, and pour in the brine that formed during the day. Using a clean knife, plunge it into the jars to remove the air.
Place the remaining herbs and garlic on top, and you can sprinkle a little more salt. If needed, add more brine to the top and close with clean nylon lids. Since fermentation will occur and liquid may leak out, it is best to place the jars on a plate or in another container. Leave the raw milk caps for winter in jars for 30-40 days in a cool place until ready.
Store the finished milk caps in the refrigerator or cellar. If the milk caps seem too salty, you can simply rinse them with cold water, then dress with oil and serve. Bon appétit!
Bon appétit!
