Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
Boiling:
Woolly Milkcap mushrooms2 kg- Water3 l
- Salt3 tbsp
Marinating:
Garlic1 cloves- Vinegar30 ml(9%)
- Sugar50 g
- Salt80 g
- Cloves4 pcs
- Water1 l
- Bay leaf1 pcs
- Allspice3 pcs
Nutrition
per 100 g
- Calories
- 11 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
Instructions
Prepare all necessary ingredients. From the specified 2 kg of fresh mushrooms, you will get approximately 3–4 0.5 l jars.
Sort the mushrooms, discarding old and wormy specimens. Clean the caps of any dirt and cut off the stems. Rinse the mushrooms and soak in cold water for about 3 days, changing the water once a day.
Wash the jars and lids in hot baking soda solution and rinse. Boil the lids for about 5 minutes and sterilize the jars using your preferred method. Rinse the soaked mushrooms under cold water and transfer to a pot. Cover with water, bring to a boil, add salt, and simmer gently for about 25 minutes. Drain the Woolly Milkcap mushrooms in a sieve.
Place salt, sugar, spices, and sliced garlic into a clean pot. Pour in the water and bring the mixture to a rolling boil.
Return the boiled mushrooms to the pot with the boiling marinade. Cook over low heat for about 15 minutes. Remove the pot from the heat, pour in the vinegar, and stir gently.
Immediately pack the hot mushrooms with marinade into the prepared jars and seal tightly. Turn the jars upside down, wrap them, and leave in this position until completely cool.
Store the jars in a cool place. You can taste the mushrooms after 1–2 days, but for the flavors to fully combine, it is recommended to wait about 1 month. Happy preserving!
