topfood.cloud
All recipes
Salted marinated milk-cap mushrooms
Preserves

Salted marinated milk-cap mushrooms

60 min4 serv.21 февр. 2026 г.

Description

A canning recipe without unnecessary fuss. Here is a simple recipe for salted, marinated milk-cap mushrooms. First, sterilize the jars that will hold the mushrooms and the lids as well. Let the preserves steep for 2 weeks before eating. Store them in a cool place if you can: refrigerator, root cellar, or basement. Good luck. Your batch is ready for winter storage.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the milk-cap mushrooms and soak them in cold water for 24 hours. You will need to change the water several times.

  2. 2

    Step 2

    Step 2

    Now it is time to boil the mushrooms in well-salted water with peppercorns and a bay leaf added. Cook for 30 minutes after the water comes to a boil.

  3. 3

    Step 3

    Step 3

    Pack the mushrooms into sterilized jars, first placing garlic, horseradish, pepper, and cloves on the bottom. On top, add dill, currant and cherry leaves, and a tablespoon of salt. Pour the marinade over the mushrooms and seal. Ready to eat in 2 weeks!

  4. 4

    Step 4

    Step 4

    Done. Serve at the table or store.