Pickled milk mushrooms in glass jars
0
1779
Kitchen
Eastern European
Calorie content
20.8 kcal
Portions
1.5 l.
Cooking time
50 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
5 gr.
Marinating milk mushrooms for the winter is quite simple. You just need to carefully process the raw mushrooms, then boil them and mix with the marinade. The final density of the mushrooms depends on how accurately the proportions of salt and acid are observed. Done correctly, the milk mushrooms will delight you with a crispy texture and piquant taste.
Ingredients
Cooking process
We sort out the milk mushrooms from random debris, clean them with a knife from surface contamination. Then wash the mushrooms in running water until they are perfectly clean. If the fruit bodies are too large, then we cut them into smaller pieces. We put clean milk mushrooms in a saucepan and fill with water. We put the container on the stove and bring the water with mushrooms to a boil. Cook the milk mushrooms for thirty minutes, periodically removing the foam from the surface. Throw the boiled milk mushrooms in a colander and rinse with water.
To prepare the marinade, pour the specified amount of water into a saucepan. Add salt, granulated sugar, black peppercorns and bay leaves. We immerse the boiled milk mushrooms in the liquid and put the pan on the stove. From the moment of boiling, we boil the mushrooms in the marinade for fifteen minutes.
Bon Appetit!