Salted Milk Caps or White Caps
⏳ Time
5 hours
🥕 Ingredients
3
🍽️ Servings
12
Description
Salted Milk Caps or White Caps
Ingredients
- Salted milk caps - 6 lbs
- Salt - 1 cup
- Black Currant Leaves - to taste
Step by Step guide
Step 1
Thoroughly wash fresh milk caps or white caps (you can soak them in water overnight).
Step 2
Place the mushrooms in an enameled bucket, salting each layer thoroughly (1 cup of coarse salt for 1 bucket, but do not use iodized salt). If desired, you can add black currant leaves (to taste).
Step 3
Put the mushrooms under a weight in a cool place (cellar, refrigerator, balcony...) for 4–6 days.
Step 4
Then tightly pack the milk caps into sterilized jars so that the liquid covers the mushrooms (if there is not enough liquid, you can fill it with brine — 1 tablespoon of salt per 1 liter of water).
Step 5
Seal the jars with a plastic lid and place them in the cellar or refrigerator. They can be eaten after a week.
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