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How to salt milk mushrooms with dry salting

2808

Kitchen Eastern European

Calorie content 31.3 kcal

Portions 1 l.

Cooking time 37 d.

Proteins * 2.1 gr.

Fats * 0.7 g

Carbohydrates* 4.7 gr.

How to salt milk mushrooms with dry salting

Content

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.

Ingredients

White milk mushrooms 1 kg Salt 40 gr. Dill 1 bundle Garlic 5 - 6 teeth. Bay leaf 1 PC. Horseradish root 1 - 2 pcs. Black peppercorns taste Allspice taste

Cooking process

Peel the mushrooms, remove the debris and rinse in cool water.

Cut off the legs of the milk mushrooms. Cut large caps into several parts, leave small ones intact.

Fold the mushrooms, caps down, into a container with a volume depending on the amount: in a saucepan or bucket. Cover the mushrooms with a plate and cover with cold water to completely cover the mushrooms. It is necessary to soak the milk mushrooms for 2 days to remove their bitterness, while changing the water 3 times a day, pouring out the old one and pouring in the fresh one.

After the soaking period, chop the bay leaf into a separate bowl. Add the peeled, washed and chopped garlic and finely chopped (pre-peeled and washed) horseradish root.

Add salt and chopped dill. Grind the peas of 2 types of pepper in a mortar and mix with the prepared seasoning mixture. Pour 1/2 tsp at the bottom of the washed jar. spices and lay out the mushrooms in layers, sprinkling each layer with seasoning. Gently press down on the mushrooms by tamping them down. Cover the jar with a lid, without completely closing, and refrigerate for 35 days. Once every few days, you need to press down the mushrooms with a pusher for potatoes or put oppression on top.