Polish Pickled Orange Milk Mushroom

Polish Orange Milk Mushroom – proper name Lactarius Deliciousus – in polish just ‘rydze’ – are popular wild edible mushroom that Poles harvest in the fall. It is just about time now, from late September to October that these are in season. I was never a huge fan of mushroom picking – first because I only know few mushroom for sure, second – because I could never find one. Recently, on the walks with my dogs to the woods, I just see them and pick, then make sure with my neighbor – local villager - who knows all about wild mushrooms – and fry fresh or pickle.

SERVES: 4-6 jars

PREP TIME: 15 min

NEED: 6 1-cup jars, 3 liter / quart pot, 1 liter / quart pot


  1. 500g wild orange milk mushroom, cleaned (see here)
  2. 1/2 cup vinegar
  3. 1/2 cup water
  4. 1 tsp salt
  5. 1 tsp sugar
  6. 1 small onion
  7. 6 garlic gloves
  8. Spices:
    1. 6 bay leaf
    2. 12 allspice
    3. 3 tsp mustard seeds


  1. Bring to boil 2 liters of water in a large pot, add mushroom and cook on medium heat for 5 minutes
  2. In each jar, prepare spices (1 bay leaf, 2 all spice, 1/2 tsp mustard seeds), 1 garlic clove and 1 layer of onion (ingredients #6-8)
  3. In a small pot, bring to boil vinegar, water, salt and sugar (ingredients #2-5)
  4. Using a spoon, pack as many mushroom as you can in one jar
  5. Cover mushroom with hot liquid and let cool.
  6. Seal the jar and let marinade for 5 days.
  7. Store for months in dark place (like cabinet).

PAIR WITH: salads, bread, eat on the side, with sandwich, as snack or finger food, with cheese platter

pickled orange milk mushroom recipe


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