Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Woolly Milkcap mushrooms1.5 kg
- Water1 l
- Garlic4 cloves
- Currant leaves4 pcs
- Salt70 g(rock salt)
- Black peppercorns4 pcs
- Allspice5 pcs
- Bay leaf5 pcs
- Cloves5 pcs
Nutrition
per 100 g
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. From the given amount of ingredients, on average you get 2 jars with a volume of 0.5 l.
Remove any leaves, forest debris, and soil from the Woolly Milkcap mushrooms and rinse thoroughly under running water. Soak the mushrooms in cold water and leave for 24 hours. During this time, change the water several times, each time rinsing the mushrooms and covering them with fresh cold water.
Rinse the mushrooms again, transfer to a pot, cover with cold water, place over heat, bring to a boil and simmer over medium heat for about 15 minutes. The mushrooms should become soft and elastic. Pour the broth into another container, and transfer the mushrooms to a colander so the water can drain completely. Then return the mushrooms to the pot.
Add salt, peppercorns, cloves, bay leaf, washed currant leaves and thin garlic slices to the pot with the mushrooms. Pour the mushroom broth, brought to a boil, over everything, cover with a plate of a smaller diameter, place a weight on top and leave until completely cooled, then refrigerate for 24 hours.
Wash the jars and their lids with baking soda and sterilize using any convenient method. Divide the mushrooms among the jars and fill with brine up to the shoulders of the jars. Seal the jars with a seaming key or close with screw lids and store in a cool place. It is recommended to open the jar with Woolly Milkcap mushrooms no earlier than in 2 weeks. During this time, they will be well salted.
Serve salted Woolly Milkcap mushrooms with thinly sliced onion and sour cream, or with a drop of sunflower oil and herbs. They are excellent as a cold appetizer with potatoes boiled in their skins or as an ingredient for vinaigrette instead of cucumbers. Bon appétit!
