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How to salt milk mushrooms to be crispy

0
901
Kitchen Eastern European
Calorie content 15.5 kcal
Portions 4 l.
Cooking time 43 d.
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
How to salt milk mushrooms to be crispy
Content

I want to share a recipe for wonderful salted milk mushrooms for the winter. Salted milk mushrooms are crispy and quite aromatic. I prepare this appetizer every year, and I try to prepare as many salted mushrooms as possible.

Ingredients

Cooking process

step 1 out of 8
Sort out the milk mushrooms, peel and rinse them in cold running water. Put the milk mushrooms in a bucket, cover with cold water and leave for 3 days. To get rid of the bitterness, change the water in the morning and evening. Then drain the water and rinse the milk mushrooms. Rinse the dill umbrellas, blackcurrant leaves, and horseradish. Place a few horseradish and black currant leaves on the bottom of the bucket.
step 2 out of 8
Add about a tablespoon or a little more coarse salt.
step 3 out of 8
Peel the garlic and rinse under cold running water. Cut the peeled garlic cloves into several pieces. Add a small handful of chopped garlic and a few dill umbrellas to the bucket.
step 4 out of 8
Then lay out a layer of milk mushrooms with the caps down, sprinkling with coarse salt on top.
step 5 out of 8
Then add some chopped garlic, horseradish leaves and black currant leaves.
step 6 out of 8
Alternating layers, fill the bucket completely until all the mushrooms are gone. Place horseradish leaves on top.
step 7 out of 8
Cover the milk mushrooms with a plate of smaller diameter, put a heavy load on top. I usually put a full three-liter can. Place the bucket with milk mushrooms in a dark, cool place, such as a cellar or basement, and leave for about 30-40 days.
step 8 out of 8
Serve crispy milk mushrooms, seasoned with vegetable oil and decorate with half rings of onions or red onions.

Bon Appetit!

 

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