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Pickled milk mushrooms under a nylon lid

3263

Kitchen Russian

Calorie content 16 kcal

Portions 3 l.

Cooking time 45 d.

Proteins * 1.8 gr.

Fats * 0.8 gr.

Carbohydrates* 0.5 gr.

Pickled milk mushrooms under a nylon lid

Content

Well-salted pickled milk mushrooms can be easily stored under a nylon lid. The cooking process cannot be called fast, but the result fully justifies the large investment of time and effort. Milk mushrooms are very well suited for pickling, they turn out to be tasty and aromatic.

Ingredients

White milk mushrooms 6 Kg Dill umbrellas taste Black peppercorns taste Bay leaf taste Black currant leaves taste Salt 1 tbsp.

Cooking process

Peel and rinse the mushrooms, then soak the mushrooms under pressure for three days. Change the water twice a day, get rid of the bitterness.

When the bitterness leaves the mushrooms, it's time to start salting them.

Place the mushrooms, caps down, in a bucket or basin. Lay out the first layer like this.

Sprinkle a row of mushrooms with salt, then add another layer of mushrooms. So sprinkle all the mushrooms with salt completely.

Match the plate size to cover the mushrooms in the bowl. Put oppression on top and remove the basin with mushrooms for two days in a cold place - a cellar or refrigerator.

After the allotted time, check the mushrooms - the brine will be dark, and the mushrooms themselves will be light.

Transfer a third of the mushrooms to a liter jar. Add six peppercorns, then add a couple of dill umbrellas and one bay leaf. Add more mushrooms to the jar.