The forest, understood.

Mushroom RecipesMushrooms for winter

Cold-Salted White Milk Caps in Jars

Crispy mushrooms like from a barrel in the best village traditions! Cold-salting milk caps preserves their natural flavour and crunch. This is how our great-grandmothers salted them. The three-day soaking technique removes all bitterness, and long aging under a weight gives a rich, balanced flavour.

Salted
Total time
45 d
Servings
16

Ingredients

Servings16

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

  • Milk caps2 kg
  • Salt80 g
  • Sugar2 g
  • Garlic16 g
  • Horseradish4 g
  • Peppercorns2 g
  • Bay leaf2 g
  • Currant leaves4 g

Nutrition

per 100 g

Calories
17 kcal
Protein
2 g
Fat
1 g
Carbohydrates
1 g

Instructions

  1. Prepare all necessary ingredients. Carefully sort the milk caps, removing forest debris and wormy mushrooms.

    Шаг 1.

  2. Rinse the mushrooms, place in a deep bowl or pot and cover with cold water. Leave to soak for 3 days to remove the bitterness characteristic of milk caps.

    Шаг 2.

  3. Sprinkle a little salt on the bottom of a large pot. Arrange a layer of mushrooms and sprinkle with salt again. Fill the whole container this way, adding the sugar in the middle. Place a weight on top.

    Шаг 3.

  4. Leave the mushrooms in a cool place for 5–7 days. During this time the mushrooms will release juice, become well salted and settle. Periodically check that they are completely covered with brine. When the mushrooms are ready, sterilise the jars and their lids.

    Шаг 4.

  5. Pack the mushrooms into sterilised jars, pressing firmly, and layer with garlic and horseradish slices, peppercorns, bay leaf and currant leaf. Close the jars with polyethylene lids. Put in a cool place, placing plates under the bottoms of the jars, and leave for 30–40 days to finish salting.

    Шаг 5.

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