Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps1 kg
- Salt5 tbsp
- Garlic30 g
- Bay leaf5 pcs
- Peppercorns15 pcs
Nutrition
per 100 g
- Calories
- 22 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
1. Wash the milk caps, place them in a pot, and cover with water. Leave the mushrooms to soak for 3 days, changing the water twice a day.
2. Peel the garlic and cut it into slices.
3. Place the milk caps in a suitably sized pot, add the salt, garlic, bay leaf, and peppercorns, and mix.
4. After half an hour, pack the milk caps with the spices into clean jars and pour over the juice released during salting.
5. Transfer to a cool place for storage.
After 25-30 days, the mushrooms are ready to eat and, of course, can be stored in a cool place for another couple of months.
Note that this recipe uses the cold method of salting milk caps, which involves a large amount of salt (about 100 g per 1 kg of mushrooms) for reliable preservation. Before eating, it is advisable to soak a portion of the salted mushrooms to remove excess salt (soaking time depends on your taste preferences).
I do not recommend reducing the amount of salt in the recipe, as it is the main preservative and the mushrooms are not heat-treated during salting. But if you still decide to reduce the salt concentration in the recipe, keep in mind that such a preserve may not keep for long (preferably in the refrigerator) and the salt should not be less than 30-50 g per 1 kg of milk caps.
To ensure your summer supplies delight you throughout the cold season, read the basic rules, secrets, and lifehacks about winter preserves.
Wishing you a delicious winter and good health!
