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Salted black milk mushrooms with dill for the winter

0
1515
Kitchen Eastern European
Calorie content 15.5 kcal
Portions 2.5 l.
Cooking time 45 d.
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Salted black milk mushrooms with dill for the winter
Content

Salted milk mushrooms are combined to taste with the aroma of dill. In this recipe, you are invited to salt them in a cold way and immediately in jars. Take dill in umbrellas. If they are not there, then you can use dry dill seeds for pickling milk mushrooms.

Ingredients

Cooking process

step 1 out of 5
Wash the milk mushrooms well with a brush and soak in cold water for 3 days, changing it 3-4 times a day.
step 2 out of 5
After this time, rinse the soaked milk mushrooms again under running water. Scald jars for pickling mushrooms with boiling water. Also scald dill umbrellas with boiling water by placing them in a colander.
step 3 out of 5
Put dill umbrellas, black peppercorns, currant leaves and peeled chives in prepared jars.
step 4 out of 5
Then put the prepared milk mushrooms in layers in layers and tightly, sprinkling each layer with salt and shifting with garlic.
step 5 out of 5
Place any oppression on the mushrooms: wooden sticks or a nylon cover. Put jars of mushrooms in a cold place for 1.5 months. After this time, salted milk mushrooms with dill can be eaten. Mushrooms salted in this way can be stored for a long time in a cool place. Over time, they will acquire a beautiful purple color.

Happy blanks!

 

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