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Quick Pickled Milk Caps with Onions
Instructions
First of all, I clean the gathered milk caps of dirt, needles, and leaves. To do this, I lightly scrape any dirty spots with a knife (unlike butter mushrooms, for example, the caps and stalks of milk caps do not need to be peeled).
Then I rinse the mushrooms thoroughly (it is best to do this under running water), especially between the gills under the caps. I put the washed mushrooms whole into a pot, cover them with cold water, and set them to boil (during cooking the mushrooms will shrink in volume). When the water comes to the boil, I make sure the milk caps do not boil over, and I always skim off the mushroom foam. I salt the mushrooms and boil them for 10 minutes.
Then I tip the milk caps into a colander, rinse them, and let the excess water drain off.
I cut the cooled, boiled milk caps into strips (it is better to cut the caps and stalks separately) and put them into a deep container (a bowl or a pot) for further pickling.
To the chopped milk caps I add the onion (it should be cut into thin half-rings).
I make the marinade for the milk caps. In a separate container (a bowl, for example) I mix the salt, sugar, 9% vinegar, and warm water (the dry ingredients should dissolve completely).
I pour the prepared marinade over the mushrooms and onion (the marinade should completely cover the mushrooms) and stir. After that I cover the container with a lid or cling film and put it in the fridge to marinate for about 3–4 hours (the milk caps can be marinated for longer, but not more than a day).
Once the milk caps and onion have marinated, I take them out of the fridge, drain off the marinade, and squeeze the mushrooms well. I transfer the milk caps with onion to a salad bowl, drizzle them with vegetable oil, stir, and serve.Bon appétit!
Tips
- 1
The 10-minute boil is essential – it is the "secret" to safety. Raw mushrooms may contain toxins, and boiling removes them.
- 2
Rinse after boiling – this removes bitterness. Without rinsing, the milk caps may taste bitter because of the juice they release.
- 3
The marinade must cover everything completely – the mushrooms should sit in the liquid. Otherwise the top ones will not soak through and will stay bland.
- 4
3–4 hours in the fridge is optimal. Served straight away, the flavour is "fresh"; after a full day it is sharply vinegary. The same principle works for other kinds of quick mushroom marinades.
FAQ
How do I choose milk caps? +
Ideally, young milk caps (5–7 cm across the cap). Old ones will crumble during boiling. Colour: pink, red, green, purple – all are edible. Fresh ones are firm, with no worm holes and no slime on the cap. For buying, choose fresh forest mushrooms from a market or shop. Do not use forest mushrooms from unknown sources – it is dangerous. Throw away wormy ones, do not try to "rescue" them. Size: small ones whole, large ones cut in half. If there are acrid milk caps (bitter to the taste), do not use them, as they are inedible. Before cooking, soak them in cold water for 30 minutes – this removes the bitterness. Forest milk caps are better than greenhouse ones – more fragrant.
What can I use instead of milk caps? +
Alternatives: butter mushrooms (more "meaty"), porcini (the premium option), birch boletes, honey mushrooms. Champignons will also do (shop-bought, not from the forest). Oyster mushrooms are an unusual option. Forest mushrooms taste better than greenhouse ones. Defrost frozen ones in the fridge for 4–6 hours. Soak dried ones for 2–3 hours in cold water. Gyromitra and morels are not suitable (they need different handling). Do not boil champignons – marinating is enough for them. For a "premium" snack, use a mix of milk caps and porcini, 50/50.
How long do marinated milk caps keep? +
In the fridge, in a jar with a lid – 5–7 days. Without oil (oil shortens the shelf life). Any longer and they will develop a film and lose their flavour. Write the date on the jars – it makes them easy to keep track of. After 7 days, do not taste them, it is dangerous. If a white film appears on the surface, throw everything away. This is a quick-pickle snack, not for long-term storage. For winter preserves, boil in jars for 30 minutes with sterilizing. Do not leave them at room temperature for more than 2 hours after marinating. For a "lunch to go", a small jar is handy. Do not freeze them – the marinade will separate from the mushrooms.
What do I serve milk caps with? +
As a standalone snack – with rye or dark bread. With boiled potatoes (a forester's classic). With a shot of cold vodka – the "Russian" way to serve. With grilled meat or shashlik – for extra sharpness. With fresh herbs (dill, parsley) – fragrant. With country-style baked potatoes. As a "snack with beer" – salty and sour. With chicken or meat salads – a piquant note. For a "lean (meat-free) version" – with vegetable stew or porridge. With a cup of herbal tea it is not the best match; they go better with alcoholic drinks. A versatile mushroom snack for winter meals and picnics.
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