Here is a traditional way of storing milk-caps (based on this link). And below picture of another method, drying (but not milk-caps, other misc forest mushrooms which doesn’t require boiling before use).

Forest mushrooms, part 2
 
Ingredients
  • Milk-caps
  • 100-200g of salt / 1 kg of mushrooms
  • 5l of water / 1 kg of mushrooms
Instructions
  1. Depending of milk-caps, boil them 10 to 15 minutes.
  2. Drain the mushrooms in a colander
  3. Rinse with fresh water and again drain
  4. Add layers of salt and mushrooms to a glass jar
  5. Add some weight on the mushrooms and store in a cool place

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