Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Woolly Milkcap mushrooms2 kg
- Salt100 g(coarse)
- Black peppercorns10 pcs
- Allspice berries5 pcs
- Blackcurrant leaves5 pcs
- Bay leaf3 pcs
- Garlic3 cloves
- Parsley5 g
Nutrition
per 100 g
- Calories
- 24 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare all necessary ingredients: sort and rinse Woolly Milkcap mushrooms, measure salt and spices, rinse blackcurrant leaves and parsley.
Carefully sort the Woolly Milkcap mushrooms, remove debris and spoiled mushrooms, cut off most of the stems, and rinse under cold water. Place them in a large container, cover with cold water, and leave to soak for 2 days, changing the water several times.
Boil the mushrooms in salted water for about 20 minutes until tender. Let the mushrooms cool, then drain them, reserving the water; it will be needed for salting. Peel the garlic and cut into slices.
On the bottom of an enamel pot or another non-oxidizing container, sprinkle 1/2 of the measured salt and add a few allspice berries. Distribute the mushrooms on top. Place washed and dried blackcurrant leaves and a few sprigs of fresh parsley on the mushrooms.
Distribute the remaining salt, black peppercorns and allspice berries, garlic, and bay leaf over the surface of the mushrooms. Pour 1/2 of the water in which the Woolly Milkcap mushrooms were boiled into the pot. Place a plate upside down on top so that it completely covers the contents but is smaller in diameter than the container. Place a weight on the plate, for example a pot of water. Leave the Woolly Milkcap mushrooms to salt for 3 days in this container in a cool place.
Prepare jars for storing salted Woolly Milkcap mushrooms. Wash the jars with baking soda and sterilize by steaming, in the microwave, or in the oven. Wash the lids and boil them.
After 3 days, place the Woolly Milkcap mushrooms into sterile jars, pour the brine over them, and seal with lids. Store the jars in a cool place.
After 1 month, the salted Woolly Milkcap mushrooms can be served.
