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Salty waves for winter

Salt-Cured Woolly Milkcaps for Winter (Hot Method)

Tasty, crunchy woolly milkcap mushrooms, salt-cured the hot way. During mushroom season, lots of people put up mushrooms for winter in all sorts of ways. Woolly milkcaps (volnushki) are in the brittlegill family and need a good long cooking before you eat them; they're also a little bitter, which is why they're usually salt-cured for winter. There are several ways to do it, but the most common is the hot method — one of the simplest and quickest — and the mushrooms come out fragrant, tasty, and crunchy.

Snezhana

Recipe author

Composition / ingredients

Servings:

Woolly milkcaps

1.5

Water

Garlic

Currant leaves

Salt (coarse)

Peppercorns

Allspice

Bay leaf

Cloves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 2 g

Fats 0 % 0 g

Carbohydrates 50 % 2 g

16 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients for salt-curing the mushrooms: the spices, garlic, and salt.
Step 2:

Clean the leaves, debris, and dirt off the mushrooms and wash them well under running water. To draw out the bitterness that woolly milkcaps have, soak them in cold water for a full day, changing the water several times — each time rinsing the mushrooms and covering them with fresh cold water.
Step 3:

Rinse the mushrooms again. Put them in a heavy-bottomed pot, cover with cold water, bring to a boil, and cook over medium heat for about 15 minutes.
Step 4:

Drain the water from the pot into another container, and tip the mushrooms into a colander to drain completely.
Step 5:

Put the mushrooms in a pot. Lay the rinsed black currant leaves and bay leaves on top. Sprinkle with the salt and add the peppercorns and cloves.
Step 6:

Peel the garlic cloves, slice them thin, and add them to the pot with the mushrooms. Bring the cooking water back to a boil and pour it over the mushrooms right away, so they're completely covered.
Step 7:

Take a large plate a little smaller than the pot's diameter and set it right on top of the mushrooms; weight it down with a smaller pot full of water or some other weight. Let the mushrooms cool, then refrigerate the pot for a day. Meanwhile, sterilize your jars (smaller ones are best) — any usual way works: a water bath or the oven, and boil the lids. Dry the jars and lids.
Step 8:

Pack the mushrooms into the jars, pouring the brine up to the shoulders so it covers them completely. Seal the jars and store them in a cool place. It's best not to open a jar of woolly milkcaps for at least two weeks — by then they'll be well cured and the bitterness will be gone. Enjoy!