Source: Tramp51, AdobeStockMilk caps are very convenient to gather because they grow in groups. That's why their harvest is usually generous, leading to the question – what to do with them. Today, we'll share 12 excellent recipes for preparing marinated milk caps for winter!
1. Marinated Milk Caps in Their Own Juice for Winter
Source: бабушкинырецепты.рфThis recipe is especially good for those who have a cellar to store the preparation.
You will need: 3.5 kg milk caps, 150 g rock salt, 8 cloves garlic, 4 liters water.
Preparation: Soak the milk caps in cold water for three days, changing the water 2-3 times a day. Sprinkle the bottom of an enameled container with salt, place the milk caps in it cap-side down, and layer them, sprinkling with salt and crushed garlic.
Cover the mushrooms with a cotton cloth and leave them under a press. After a day, the milk caps should release juice; otherwise, a heavier press will be needed. Periodically change the cloth and wash the press. Marinate the milk caps for at least 1.5 months.
2. Marinated Milk Caps Without Sterilization
Source: uspeh-dacha.ruYou don't need to sterilize the jars, but wash them with baking soda or scald them with boiling water.
You will need: 2.5 kg milk caps, 12 ml vinegar essence, 1.5 liters water, 5 tbsp salt, 2 dill umbrellas, 3 sprigs dill, 4 bay leaves, 1 tbsp allspice peas, 1 tsp cloves, 4 cloves garlic.
Preparation: Soak the milk caps for 3 days, changing the water 2-3 times a day. Then boil them for 45 minutes in boiling water over low heat and rinse. Boil 1.5 liters of water with salt, all spices, and vinegar essence. Boil for 6 minutes. Place the milk caps, dill sprigs and umbrellas, and garlic in jars. Pour the boiling marinade over everything, seal, and store in a cool place.
3. Marinated Milk Caps in a Quick Marinade
Source: ok.ruOptionally, add any spices to the marinade to taste.
You will need: 1 kg milk caps, 1 liter water, 6 tbsp vinegar, 2 tbsp salt, 2 tbsp sugar.
Preparation: Soak the milk caps for 3 days in cold water, changing it constantly. Then rinse and boil the mushrooms in clean water for 10 minutes after boiling. Rinse again. Boil 1 liter of water with salt, sugar, and vinegar, add the milk caps, boil for another 20 minutes, and seal them in sterilized jars.
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4. Marinated Yellow Milk Caps for Winter
Source: nekrasowka.ruYellow milk caps are less common than white ones, but having a recipe on hand won't hurt.
You will need: 3 kg yellow milk caps, 5 oak leaves, 70 g salt, 10 g dill seeds, 3.5 liters water, 10 black peppercorns and 10 allspice peas, 6 cloves garlic, 80 ml vegetable oil.
Preparation: Rinse the milk caps, cover them with clean water, and boil for 15 minutes after boiling. Drain the water, repeat the previous step, and rinse the milk caps again. Boil 3.5 liters of clean water, add all the spices, and add the mushrooms.
Boil the yellow milk caps for 10-15 minutes, let them cool, and add the chopped garlic and oak leaves. Leave them under a press for 6-7 days in a cold place. Arrange them in jars and pour vegetable oil on top. Close and store the mushrooms in a cold, dark place.
5. Marinated Milk Caps Without Cooking for Winter
Source: gotovim-doma.ruMilk caps are peculiar mushrooms that require a special approach due to their milky sap.
You will need: 1 kg milk caps, 20 ml vinegar, 20 ml vegetable oil, 1 onion, 2 carrots, 15 g salt, 2 cloves garlic.
Preparation: Soak the milk caps for 3 days in water, changing it 3 times a day. Then rinse and chop. Roughly chop the onion and carrots, and fry them for a couple of minutes. Mix all ingredients with the mushrooms and seal in sterilized jars.
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6. Marinated Milk Caps with Vegetable Oil
Source: dzen.ruThanks to the oil, the appetizer acquires a more delicate taste.
You will need: 1.5 kg milk caps, 30 ml vinegar, 60 ml vegetable oil, 700 ml water, 8 allspice peas, 2 cloves garlic, 1.5 tsp sugar, 30 g salt, spices to taste.
Preparation: Boil the milk caps for half an hour in clean boiling water. Change the water and boil them for another half an hour. Then repeat this step one more time. Separately, boil 700 ml of water with salt, sugar, and spices. Add the milk caps to the marinade and boil for another 15 minutes. 2-3 minutes before the end, pour in the vinegar. Place the garlic and mushrooms in prepared jars, and pour in the oil. Seal with lids.
7. Marinated Milk Caps in a Barrel
Source: fabulae.ruThe most classic and ancient recipe possible!
You will need: 10 kg milk caps, 25-30 currant leaves and cherry leaves each, 12 horseradish leaves, 500 g coarse salt, 4 dill umbrellas.
Preparation: Scald an oak barrel with boiling water and steam it under film. Soak the milk caps for 3 days in cold water, changing the water morning and evening. Place all the leaves on the bottom of the barrel, then a layer of mushrooms cap-side down, and then salt. Alternate the layers, adding dill and spices to taste during the process.
Cover the milk caps with a thick cloth and leave them under a press of sufficient weight so that the mushrooms release juice within a day. Prepare the milk caps for 1.5 months, periodically changing the cloth and washing the press. The temperature in the cellar should be below +10 degrees Celsius.
8. Marinated Black Milk Caps for Winter
Source: vego-kolbasa.ruAnother interesting alternative to white milk caps!
You will need: 1.5 kg black milk caps, 1 liter water, 10 g sugar, 50 g salt, 5 tbsp vinegar, 10 allspice peas.
Preparation: Soak the black milk caps for 2-3 days, changing the water morning and evening. Rinse, pour in 1 liter of water, add sugar and salt, and bring everything to a boil. Boil for 30-40 minutes, skimming off the foam. Add allspice and vinegar, leave for another 5 minutes, and seal the milk caps in prepared jars. Store the marinated mushrooms in a cool place.
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9. Marinated Raw Milk Caps for Winter
Source: pro-orehi.ruFor aroma, we'll add more various leaves.
You will need: 2 kg milk caps, 150 g salt, 30 g dill umbrellas, 2 horseradish leaves, 6 cherry leaves, 8 currant leaves, 4 black peppercorns and 4 allspice peas each, 2 bay leaves, 15 g garlic.
Preparation: Soak the milk caps for three days in cold water, changing it 2-3 times a day. Rinse the mushrooms and all the leaves. Place some leaves on the bottom of an enameled pot. Then layer the milk caps cap-side down, alternating these layers with all the leaves, spices, and salt in any order.
Cover the last layer of mushrooms with horseradish leaves, and then with a clean towel. Leave the milk caps under a press in a cellar or refrigerator for 40 days, and then arrange them in clean jars.
10. Marinated Milk Caps with Vinegar Essence
Source: mirtesen.ruWe'll tell you how to get the proportions of concentrated essence right.
You will need: 1.5 kg milk caps, 5 ml vinegar essence, 700 ml water, 8 allspice peas, 2 bay leaves, 1.5 tsp sugar, 30 g salt.
Preparation: Soak the milk caps for a couple of days, regularly changing the water. Then boil them for another half an hour in clean water and rinse. Boil the water for the marinade with all the spices, add the milk caps, and cook for another 10 minutes. Add the vinegar essence, cook for another 3-4 minutes, and seal the mushrooms in jars.
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11. Marinated Milk Caps with Onions for Winter
Source: spmguild.ruAn amazing appetizer for the cold season.
You will need: 1 kg milk caps, 5 currant leaves, 5 sprigs dill, 1 onion, 2 cloves garlic, 3 bay leaves, 7 allspice peas, 120 g salt.
Preparation: Soak the milk caps for three days, changing the water 2-3 times a day. Rinse them, drain, and pat dry. Place leaves in a jar or enameled container, then layer the milk caps, dill, leaves, crushed garlic, pepper, salt, and sliced onion rings.
Layer them arbitrarily, but salt them well. Greens should be on top. Cover everything with several layers of cheesecloth and leave under a press at room temperature for 3 days. Then transfer the jar to the refrigerator or cellar for another 1 month, shaking periodically.
12. Marinated Milk Caps with Horseradish for Winter
Source: vosadu-li-vogorode.ruThe slightly bitter taste of horseradish perfectly complements any mushroom preparation.
You will need: 1.5 kg milk caps, 2 dill umbrellas, 5 allspice peas, 3 bay leaves, 1 horseradish root, 160 ml vinegar, 45 g salt, 750 ml water.
Preparation: Soak the milk caps in water for a day, changing it periodically, then boil them for another half an hour in clean water and rinse. Grate the horseradish. Boil the water for the marinade with all the spices, boil for 2 minutes, and pour in the vinegar. Place the horseradish, dill, and milk caps in jars. Pour the marinade over everything and sterilize the preparations in boiling water for another 15 minutes.