Pickled milk caps with onions quick preparation

Pickled milk caps with onions quick preparation – one of the ways to prepare these mushrooms. Pre-boiled and then pickled milk caps turn out to be very tasty, no worse than the usual champignons or oyster mushrooms. Such pickled milk caps can be eaten as a standalone dish or added to salads.

Cooking time: 4 hours.

Caloric content: 15 kcal per 100 grams of the dish.

Yield: 5 servings.

Ingredients

• 1 kg of milk caps;
• 1 large onion;
• 2 l of water;
• 1 tsp of salt;
• 2-3 tbsp of vegetable oil.

For the marinade:

• 250-300 ml of water;
• 2-3 tbsp of 9% vinegar;
• 1 tsp of salt;
• 2 tsp of sugar.

Preparation

1. First, clean the collected milk caps from dirt, needles, or leaves. For this, slightly scrape the dirty spots with a knife (you do not need to clean the caps and stalks of the milk caps, like, for example, with butter mushrooms).

2. Then thoroughly rinse the mushrooms (it is best to do this under running water), especially between the plates, under the caps of the milk caps. The washed mushrooms should be placed whole in a pot, covered with cold water, and set to boil (during the cooking process, the mushrooms will reduce in volume). When the water boils, watch out so that the milk caps do not 'run away' and definitely remove the mushroom foam. Salt the mushrooms and boil for 10 minutes.

3. Then place the milk caps in a colander, rinse, and allow the excess water to drain.

4. Cut the cooled boiled milk caps into strips (it is better to cut the caps and stalks of the mushrooms separately) and place them in a deep container (bowl or pot) for further pickling.

5. Add the onion to the sliced milk caps (it should be cut into thin half-rings).

6. Prepare the marinade for the milk caps. In a separate container (for example, a bowl), mix salt, sugar, 9% vinegar, and warm water (the dry ingredients should completely dissolve).

7. Pour the prepared marinade over the mushrooms with onions (the marinade should completely cover the mushrooms), stir. Then cover the container with a lid or food wrap and set it to marinate in the refrigerator for approximately 3 – 4 hours (the milk caps can be pickled for a longer time, but not longer than a day).

8. After the milk caps with onions have marinated, take them out of the refrigerator, drain the marinade, and squeeze the mushrooms well. Transfer the milk caps with onions to a salad bowl, drizzle with vegetable oil, mix, and serve.