Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps1 kg
- Water2 l
- Salt6 tbsp
- Peppercorns5 pcs
- Garlic2 cloves
- Dill(one sprig with the umbel)
- Currant leaves4 pcs
- Horseradish1 pcs(leaves)
Nutrition
per 100 g
- Calories
- 6 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
Instructions
Start by preparing the mushrooms. Use black milk caps, or white ones if preferred. Sort through the mushrooms, removing any wormy or spoiled ones. Clean the milk caps of debris and pine needles, rinse the greens, peel and wash the garlic.
Put the milk caps in a container and cover them with cold water. How long should milk caps be soaked before hot salting? Soak the mushrooms for 3 days, changing the water 2 times every day. After that, rinse the milk caps well.
Transfer the milk caps to a thick-bottomed pot, cover with cold water and add a little salt. Bring everything to a boil over medium heat. How long should milk caps be boiled for hot salting? Boil the mushrooms for 15 minutes. Remove any foam that forms with a slotted spoon. Drain the boiled milk caps in a colander and let the cooking liquid drain completely.
Prepare a suitable container for further salting. Sprinkle some salt on the bottom and add some of the black peppercorns, greens and garlic.
Arrange the boiled milk caps in layers, caps down, sprinkling each layer with salt and layering with the greens and garlic. Sprinkle the top layer of mushrooms with salt and cover with horseradish leaves, dill and currant leaves. Cover with a plate and place a weight on top; this can be a jar of water or a stone. The mushrooms should be well pressed and covered with their liquid. Put the milk caps in a cool dark place for 5 days.
Wash the jars and lids thoroughly with baking soda and sterilize them by any convenient method. Put a little of the greens on the bottom of each jar, then pack the mushrooms tightly into the jars and cover with the remaining greens. Completely cover the milk caps with the resulting brine to the very top of the jars, so no air pockets remain. Close the jars loosely with lids and put them in a cold place for 35 days.
Serve salted milk caps as a standalone appetizer, drizzled with vegetable oil and sprinkled with fresh onion. They can also be added to a salad or served with boiled potatoes. Enjoy!
