Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Milk caps2.5 kg
- Salt200 g(medium grind)
- Garlic50 g
- Horseradish root100 g
- Cherry leaves7 pcs
- Peppercorns7 pcs(allspice)
Nutrition
per 100 g
- Calories
- 19 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Wash and sort the mushrooms, removing forest debris until they are perfectly clean.
Put the prepared mushrooms in a bucket, cover with cold water, cover with a lid (smaller in diameter) and set a weight (I filled a 3 l jar with water and set it on top — an excellent device).
Put the bucket with the mushrooms in a cool place for 3 days, remembering to replace the water with clean water 2–3 times a day. This removes the bitterness from the mushrooms.
Take the well-soaked mushrooms out of the bucket, clean them and sort them.
Peel the garlic and horseradish root. Leave the cloves whole and cut the horseradish root into pieces.
Sprinkle the mushrooms with salt and place them in prepared clean, dry jars (sprinkle each mushroom with salt individually!). Between the mushroom layers, add garlic cloves, horseradish pieces, peppercorns, and cherry leaves.
When the jars are full to the top, sprinkle the surface with salt and close with nylon lids.
Put the jars in the refrigerator. After 30 days, the mushrooms can be eaten.
These preserves must be stored only in the refrigerator!
Wishing you a cozy winter and delicious preserves)
P.S. Before serving, these mushrooms are usually dressed with vegetable oil and onion cut into thin half-rings.
