Hot-Marinated Milk Mushrooms
Delicious mushrooms with a bright, woodsy aroma! Hot-marinating milk mushrooms (gruzdi) preserves a lot of their nutrients and lots of good protein. Follow proper cleanliness throughout and you'll have pickled mushrooms whose flavor and aroma you can enjoy all year long.
NataliM
Recipe author
Hot-Marinated Milk Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
1 g
Fats 0 %
0 g
Carbohydrates 75 %
3 g
18 kcal
GI:
33
/
0
/
67
- Pick the twigs and leaves that ended up in your basket out of the milk mushrooms, cut away any unsuitable or spoiled parts, and rinse them well of soil under running water. Put the mushrooms in a basin or large bowl and cover with clean cool water. Soak them for 3 days, changing the water periodically — this draws out the bitterness milk mushrooms contain. 2. Once soaked, drain off the water. Put the mushrooms in a pot, cover with fresh clean water, and set it on the heat. Lightly salt the water, bring it to a boil, and skim off the foam. Cover, lower the heat to a minimum, and cook the mushrooms for 20 minutes. Drain, then turn the mushrooms into a large sieve and rinse with cold water. 3. Now make the marinade: pour the measured water into a pot and add the salt, sugar, bay leaf, and black peppercorns. Bring to a boil and simmer all the ingredients for 5 minutes, until the salt and sugar dissolve completely. 4. Add the pre-cooked mushrooms to the pot of boiling marinade and simmer them for another 15 minutes. Then add the table vinegar and cook a couple of minutes more before taking the pot off the heat. 5. Prepare glass jars for canning: wash them thoroughly in hot water with detergent, then sterilize them in the oven or over steam, and boil the lids. 6. Peel and rinse the garlic and cut the cloves into small pieces. Scald the dried dill sprigs with boiling water and pat them dry on a towel. 7. Put the garlic and dried dill in the bottom of the clean, sterilized jars. With a large spoon, transfer the mushrooms along with the marinade into the jars, right to the top. Seal with clean lids. 8. Turn the jars upside down and wrap them in something warm. After a week, the pickled mushrooms are ready to taste. 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
- Bay leaf - 313 kcal/100g
- Dill greens - 38 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
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