Grandmother’s Pickled Milkcap Mushrooms with Onions

Home Woolly milkcaps Total Time: 65 min Servings: 8 servings Difficulty: Medium

Properly parboiled woolly milkcaps in a sweet-sour spiced vinegar marinade with abundant onion rings and allspice.

Grandmother’s Pickled Milkcap Mushrooms with Onions Images are illustrative

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Instructions

  1. Parboil milkcaps for 20 minutes to leach bitterness, drain and rinse.
  2. Boil marinade spices with onion rings and mushrooms.
  3. Stir in vinegar and pack hot into jars.

Forager's Tip

Parboiling removes the peppery milk sap, resulting in crunchy, tangy pickled mushrooms.

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