Milk caps, salted in a barrel
Description
Winter preservation at home. When using this recipe to prepare milk caps pickled in a barrel, you need to thoroughly familiarize yourself with the characteristics of your barrel’s material—otherwise the mushrooms can even oxidize! So be careful and do everything properly—you won’t regret it; I’ve never made tastier milk caps pickled in a barrel at home. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Wash the mushrooms very thoroughly and clean them.
- 2
Step 2
2. Cover with cold lightly salted water and keep under light weight for two days, changing the water twice a day.
- 3
Step 3
3. Place garlic and spices on the bottom of the barrel, add the washed mushrooms, and sprinkle them with salt as you layer them.
- 4
Step 4
4. Now you need a heavier weight, and press down from above with the barrel lid as well. Store in a cool place and after 2 days add fresh ones underneath, as the mushrooms settle. When the barrel is full, move it to the cellar for a month to a month and a half.
- 5
Step 5
5. Serve the mushrooms with any feast! The aroma is amazing!