Pickled Woolly Milkcaps
An incredibly tasty pickled mushroom recipe! My family adores pickled mushrooms. You can eat them on their own or serve them alongside a side dish. Pickled woolly milkcaps with potatoes are simply scrumptious!
Victoria
Recipe author
Pickled Woolly Milkcaps
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 %
2 g
Fats 0 %
0 g
Carbohydrates 60 %
3 g
22 kcal
GI:
67
/
0
/
33
- Sort through the woolly milkcaps and wash each mushroom well, one by one. Cut off the stems and keep just the caps. 2. Soak them in salted water for a day, changing the water 2 or 3 times, then rinse them once more. 3. Set a pot on the heat, salt it with 3 tablespoons of salt per 3 liters of water, and cook over low heat for half an hour, skimming off the foam as it forms. 4. Drain the milkcaps in a colander and let the water run off. 5. Pour water into a pot and add all the marinade ingredients. Peel the onion and cut it into half-rings; peel the garlic cloves. 6. Once the marinade boils, add the vegetables and mushrooms and cook for a quarter of an hour. 7. Pack the milkcaps into sterilized jars and pour the boiling marinade over them. If you're putting them up for winter, seal the jars and store them somewhere cool.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Volnovushki - 22 kcal/100g
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