Marinated White Milk Mushrooms
Now your favorite appetizer can always be on the table! Marinated white milk mushrooms (belye gruzdi) are a delicious foraged treasure, put up so you can enjoy them even in the dead of winter. Use the pickled mushrooms in all kinds of salads, serve them alongside pan-fried potatoes, or just snack on them straight from the jar.
irin-lima
Recipe author
Marinated White Milk Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
1 g
Fats 0 %
0 g
Carbohydrates 67 %
2 g
15 kcal
GI:
50
/
0
/
50
- Clean the white milk mushrooms of the forest debris that's unavoidable when foraging — brush the caps with a soft brush or sponge and cut away any spoiled bits. It's best not to preserve mushrooms that are too soft. Fill a basin with cold water and rinse the mushrooms thoroughly, then drain the dirty water and rinse them once more. Drain in a colander and let them dry a bit. For pickling, choose mushrooms of roughly the same size — small ones are best, since they pickle faster; cut any large ones down. Put the rinsed mushrooms in a pot of water and set it on the stove. Bring to a boil and skim the white foam off the surface. Cook the mushrooms over moderate heat, covered, for about 10 minutes. Take the pot off the heat and drain. Drain the mushrooms again in a colander and rinse with cold running water. Make the marinade: pour clean water into a pot and add the salt, sugar, and all the spices — bay leaf, black peppercorns, allspice, and cloves. Stir well, set the pot on the stove, and bring to a boil. Once it boils, add the cooked mushrooms and simmer them in the marinade over low heat for 15 minutes, stirring occasionally. Clean the glass jars and sterilize them upside down in the oven at 210–250°F (100–120°C), or in the microwave at full power for 2–3 minutes with a little water in them; boil the lids separately in a pot. Put a peeled garlic clove (cut large cloves) and rinsed, dried currant leaves (you can add cherry leaves too) in the bottom of each jar. Using a slotted spoon, transfer the mushrooms into the jars, filling them about 3/4 full. Pour 9% table vinegar into each jar, then top off with marinade from the pot right to the rim. Seal with clean lids. Turn the jars upside down until completely cool, then move them to a dark, cool spot. They're especially good served dressed with vegetable oil, a little garlic, and fresh herbs (dill is ideal). Happy canning!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Pickled milk mushrooms - 26 kcal/100g
- Fresh milk mushrooms - 16 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Table vinegar - 11 kcal/100g
- Allspice - 263 kcal/100g
- Currant leaves - 0 kcal/100g
Similar recipes
Related and additional categories: