How to salt mushrooms - recipe

We clean the mushrooms from random debris, cut off the damaged areas, clean the dirty legs with a knife. We wash the prepared mushrooms under running water several times until the raw materials are completely clean. Let the water drain after rinsing. We leave small mushrooms as they are, cut medium-sized mushrooms into two parts, large ones into four. It is necessary to bring all pieces of saffron milk caps to approximately the same size for optimal salting.

Pour water into a large saucepan (the amount of water is approximately 3 liters), bring it to a boil and immerse the chopped mushrooms. Bring the contents of the pan to a boil again and cook for five minutes, remembering to remove the resulting foam.

After the end of the specified cooking time, the mushrooms are immediately thrown into a colander and filtered from the broth. Additionally, we rinse the boiled mushrooms under running cold water. Let the mushrooms cool down.

Peel the garlic, rinse and dry. We cut each clove into thin plates. At this stage, it is worth noting that the amount of garlic depends on individual preferences. If you need spicy mushrooms with an intense garlic aroma, then the number of cloves can be increased. In the case when the active taste of garlic is undesirable, we reduce the number of cloves to two or three. The amount of garlic given in the recipe is an average option to get a medium piquancy. Put the cooled mushrooms in a container for salting saffron milk caps in thin layers, with their caps down. We shift each layer with slices of garlic, sprinkle with salt, dried dill and mustard seeds. Bay leaves should be lightly kneaded in the palms and also placed between the layers of saffron milk caps.

After all the mushrooms are placed in a container, cover them with gauze folded in several layers, put a lid of a smaller diameter on top, and put any load on it.

We remove the mushrooms under the press in the refrigerator. Within three to four weeks, the mushrooms will be salted. After the specified period, mushrooms can be eaten. After salting, mushrooms should also be stored in the refrigerator for two to three months.