Pickled milk mushrooms at home
0
1463
Kitchen
Russian
Calorie content
15.5 kcal
Portions
3 l.
Cooking time
45 minutes
Proteins *
1.3 gr.
Fats *
0.8 gr.
Carbohydrates*
1.8 gr.
Pickled milk mushrooms will not only become an excellent appetizer on any table, but are also suitable for preparing salads. They are low in calories, but a lot of nutrients. The most delicious milk mushrooms are young, small in size. They are strong, with a pronounced fleshy, dense texture, which does not change at all when pickled, but on the contrary "grows stronger". It is very important to take a responsible approach to the preparation of mushrooms and thoroughly clean them after collection: an incredible amount of needles, leaves and other small forest litter stick to the caps of the mushrooms.
Ingredients
Cooking process
The milk mushrooms must be cleaned of contamination immediately after collection. We remove and discard large debris, clean the small debris from the surface of the fruit bodies with a knife. We wash the milk mushrooms in a large amount of water several times in order to finally remove debris and dirt.
Drain the water after soaking, and put the milk mushrooms in a saucepan and fill it with new clean water. Place the pot on the stove and bring the contents to a boil. Cook the mushrooms from the moment of boiling for twenty minutes. After this time, we completely drain the broth, and pour the milk mushrooms with the specified amount of water and add salt, cloves and black peppercorns. Stir the mass, bring to a boil and cook for another twenty-five minutes.
I wash the cans with a soda solution and sterilize in any convenient way. Wash the lids and boil in water for a couple of minutes. In prepared sterile jars we lay out hot milk mushrooms along with broth and spices. We also put peeled and washed chives in each jar, and pour in vinegar. After that, we roll up the jars with lids and leave until they cool completely. We put the cooled jars in a cool dark place for storage.
Bon Appetit!