Pickled milk mushrooms with onions
0
1157
Kitchen
Russian
Calorie content
9 kcal
Portions
0.5 l.
Cooking time
30 d.
Proteins *
1.1 gr.
Fats *
0.1 g
Carbohydrates*
2.5 gr.
Pickled milk mushrooms with onions are an excellent cold appetizer for a festive table. The process of pickling mushrooms takes quite a long time, but it's worth it. Milk mushrooms are crispy, spicy and moderately salty. To serve them, you just need to fill them with a little oil and sprinkle with herbs.
Ingredients
Cooking process
We wash the milk mushrooms under cool running water, removing the debris. We put the mushrooms in a small bucket or basin and fill them with cold water. We leave the mushrooms for a day, during which every 3-4 hours we drain the water and fill in a new one. This procedure is necessary in order to get rid of the milk juice, which is contained in the mushrooms and gives them bitterness.
We wash the currant leaves and dry them on a towel. Pour a little salt on the bottom of the jar, put two sprigs of dill, a bay leaf and a couple of peppercorns. Then we put a couple of onion rings and a couple of garlic plates. Distribute the mushrooms on top and salt a little. Then again we put a layer of spices, onions and garlic, mushrooms, salt on top. Thus, we put all the ingredients in the jar. The final layer should be a layer of greenery.
We cover the mushrooms on top with a layer of gauze folded in 2 layers and put a load (this can be a jar of water or a small stone that you use as oppression). We leave the jar with milk mushrooms at room temperature for 3 days, during the infusion they will let the juice in, in which they will marinate. After the indicated time, we put the jar with milk mushrooms in the refrigerator or cellar and shake them a little every few days. The milk mushrooms will be ready in a month.