Traditional Salted Milk Caps with Blackcurrant Leaves

Home Rufous milkcaps Total Time: 55 min Servings: 8 servings Difficulty: Easy

The Nordic heritage preservation method: parboiled wild milk caps layered in crocks with coarse sea salt, blackcurrant leaves, garlic, and dill crowns.

Traditional Salted Milk Caps with Blackcurrant Leaves Images are illustrative

Instructions

  1. Parboil bitter milk caps in boiling water for 20 minutes, drain thoroughly and rinse cold.
  2. Line bottom of sterile jar or crock with blackcurrant leaves and dill crown.
  3. Pack mushrooms tightly in 3 cm layers, sprinkling coarse salt and garlic between layers.
  4. Top with leaves and a sterile weight to keep submerged.
  5. Store in cold cellar or fridge; ready to eat in 3-4 weeks.

Forager's Tip

Always use non-iodized coarse salt so mushrooms remain firm and crisp.

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