Salted white milk mushrooms

Those who returned from the forest with full baskets of mushrooms, the question arises what to cook from them. This method of dry salting of milk mushrooms takes a lot of time, but the snack is worth it. The mushrooms turn out to be crispy and unsurpassed in taste.

Nowadays, salted milk mushrooms are a special gourmet snack on any table. This dish is highly appreciated by men. In this recipe, you are invited to pickle milk mushrooms in a cold way, because it is with this pickling method that the mushrooms retain their aroma and remain crispy.

Milk mushrooms are highly nutritious fleshy mushrooms, rich in easily digestible components and vitamins. Boiled milk mushrooms can be successfully used in dietary nutrition as a substitute for meat or fish. Today I want to share a recipe for salted milk mushrooms in a cold way.

Some people have a reasonable question whether it is possible to salt milk mushrooms together with volvushki and, if so, how best to do it. Yes, these mushrooms are similar in their properties and origin, so there are no obstacles to joint pickling.

An ancient way of salting mushrooms is salting them in a wooden barrel. This barrel is placed in a cold, dark place. Mushrooms are stored in it for a long time, salted well and take in the smells of aromatic herbs.

This recipe is suitable for when you need to pickle a small amount of white milk mushrooms. Mushrooms are immediately soaked in brine, and then placed in a jar with seasonings. Your snack will be ready in a month. It is convenient to store salted mushrooms in jars in the refrigerator.

We bring to your attention a classic recipe for cold pickling of white milk mushrooms. The amount of salt for mushrooms in all recipes is the same. You can change the amount of seasonings to your liking, because someone likes the pure mushroom taste, and someone loves the spicy one. You can salt the milk mushrooms in an enamel pan, but, of course, it is better in a barrel.

Hot salted white milk mushrooms cannot ferment, so they can be stored for a long time. If possible, salt the white milk mushrooms using the proposed method. With such mushrooms, you can cook pickle and hodgepodge, and if you add to the salad instead of traditional champignons, you will get a dish with a new taste.

Salted milk mushrooms in the process of salting always lose some of their strong and crunchy taste, oak leaves contain a lot of tannins, it is not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves keep fungi from mold. They do not have their own aroma and do not interrupt the natural taste of salty milk mushrooms, and spices and seasonings can be added before serving the mushrooms to the table. Salt the milk mushrooms in a cold way with preliminary soaking.

In this recipe, you are invited to pickle milk mushrooms in a slightly different way. Milk mushrooms are not soaked, but boiled. In this case, mushrooms can be eaten after 2 weeks. Boiled and then pickled milk mushrooms will not only be a good snack for you, but you can add them to various dishes.

Milk mushrooms, like all salted mushrooms, go well with dill. Do not spare dill and can add it in the form of umbrellas, and seeds and fresh. The appetizer will be very aromatic and crispy. Salt in a cold way with a short soaking. The most important thing in the recipe is to withstand the prescribed period of salting, so that the milk mushrooms acquire their wonderful taste.

You will like the salting of milk mushrooms with garlic for the winter with the simplicity of preparation and the special aroma of mushrooms.Such mushrooms are worthy of a festive table. Salt in a cold way.

Milk mushrooms are usually salted in an enamel pot or in jars. The latter, of course, are more convenient for storage and are available for everyone who is at least a little interested in preparations for the winter. Hot salting is carried out using a heated marinade, into which pre-processed mushrooms must be immersed. The entire sequence of actions is clearly outlined in the recipe. Even if you have never pickled milk mushrooms, step-by-step photos and detailed instructions will not make a mistake.