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Salted black milk mushrooms with garlic for the winter

0
984
Kitchen Eastern European
Calorie content 15.5 kcal
Portions 2.5 l.
Cooking time 40 d.
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Salted black milk mushrooms with garlic for the winter
Content

The hostess's garlic is rarely added to salted milk mushrooms, as it interrupts the taste of mushrooms, but there are also lovers of garlic pickles. Garlic for mushrooms is cut into slices and added at the rate of 4 cloves per 1 kg of mushrooms. Salt black milk mushrooms in a cold way, which preserves the crispy taste of the mushrooms.

Ingredients

Cooking process

step 1 out of 6
Clean black mushrooms from debris and dirt and rinse well under running water, removing dirt with a brush or sponge.
step 2 out of 6
Rinse the green leaves and peel the chives. Cut the garlic into slices.
step 3 out of 6
For pickling milk mushrooms, take a large dish and put green leaves and dill umbrellas on its bottom. Then put the washed milk mushrooms in layers, placing them with their caps downwards. Sprinkle each layer of mushrooms with salt and garlic.
step 4 out of 6
Put greens, dill on top of the mushrooms and place a flat plate and oppression. Put the dishes with mushrooms in a cool place for 8 days.
step 5 out of 6
After this time, put the salted milk mushrooms in sterile jars, cutting large mushrooms into pieces.
step 6 out of 6
Close the jars with nylon lids and put them in the refrigerator for 1 month. During this time, the milk mushrooms will finally be salted, ripen and you can serve them to the table.

Happy blanks!

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