How to make
The mushrooms are cleaned, washed and strained from the water. It is desirable that the milk cap mushrooms are no more than 3-4 cm in diameter.
They are placed in a large container, sprinkled with salt, the sour cherry leaves are added, dill sprigs, garlic cloves, everything is mixed thoroughly, placed tightly in an enameled canister. A shallow plate with almost the same diameter as the canister is placed on top - to fit its walls, pour enough water to cover the mushrooms, press it down with a stone and leave it in a cool place.
The next day, everything is taken out again, mixed and returned into the canister. From then on, the pickle is left for 20 days to ferment.
The canister is kept in a cold place, it can safely be on an open balcony.
Before consumption, the required amount of mushrooms is then taken out, washed well with cold water and transferred into a salad plate.
The milk cap mushrooms are served with finely chopped onion and a little oil or olive oil. Since this mushroom pickle is very tasty, unusual for us and the amount given here is relatively small, there is no danger of it staying around for long.
I do not advise you to make larger quantities, because during the later winter months or spring you will not be able to store it properly. It cannot be sterilized! Don't worry if the brine becomes a little slimy and dark. This is normal.
Find out how to make milk cap mushroom soup.
