The forest, understood.

Mushroom RecipesMushrooms for winter

Salting Black Milk Caps for Winter

Make a traditional mushroom appetizer — delight your family! Salting black milk caps for winter is not the simplest task, but the result is always pleasing. The mushrooms turn out very tasty, fairly dense in texture, moderately salted and spicy. They can be served as an appetizer, not only on weekdays but also on a festive table, with various dressings (traditionally milk caps are dressed with oil, onion and garlic; sour cream is often used instead of oil). You can also add salted black milk caps to salads or make sandwiches with them.

SaltedSalads
Total time
5 d 3 h
Servings
15

Ingredients

Servings15

This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.

  • Black milk caps1 kg
  • Salt40 g
    (coarse, non-iodized)
  • Allspice4 pcs
  • Dill20 g
    (umbels)
  • Currant leaves20 g

Nutrition

per 100 g

Calories
10 kcal
Protein
1 g

Instructions

  1. Carefully sort the black milk caps, removing forest debris and cutting out spoiled spots. Cut off the stems — only the caps of the black milk caps are needed for salting. Then thoroughly wash the mushrooms under running water. Transfer the washed mushrooms to a suitably sized pot, cover with cold water and leave for 24 hours. Every 6-8 hours, drain the liquid and cover the milk caps with fresh water. When the indicated time has passed, rinse the mushrooms under running water, put them back in the pot, cover with water and place over high heat; bring the liquid to a boil. When the water boils, add the allspice to the pot. Boil the milk caps over low heat for 30 minutes. Skim off any foam that forms. After 30 minutes, drain the milk caps in a colander and wait until the excess liquid drains off and the mushrooms cool completely. Meanwhile, prepare the container in which you will salt the milk caps. Wash it with a warm baking soda solution, then scald with boiling water. It is best to use an enameled pot as the salting container. Place washed currant leaves that have been poured over with boiled water on the bottom of the container, along with the dill umbels (treat them the same way as the leaves). Place a single layer of mushrooms in the container cut side up, sprinkle with salt, then add the next layer and sprinkle with salt again. Continue until all the milk caps are placed in the pot. Also place 2-3 currant leaves between the layers. Cover the mushrooms with leaves on top as well. Cover the mushrooms with a piece of cheesecloth, place a suitably sized flat plate on top, and put a weight on it. For example, you can use a 2- or 3-liter jar filled with water. Next, the mushrooms should stand at room temperature (no higher than 22-23 degrees Celsius) for 4 days. On the very first day, a lot of juice will appear in the pot. It should completely cover the mushrooms, and the cheesecloth should be rinsed daily under running water. After 4 days, place the finished mushrooms in sterile jars and close with sterile lids. Store the mushrooms in the refrigerator or a cold cellar. Enjoy!

Similar recipes

Back to the library