Salted milk mushrooms for the winter in brine
0
2917
Kitchen
Eastern European
Calorie content
15.5 kcal
Portions
5 l.
Cooking time
45 d.
Proteins *
1.3 gr.
Fats *
0.8 gr.
Carbohydrates*
1.8 gr.
Nowadays, salted milk mushrooms are a special gourmet snack on any table. This dish is highly appreciated by men. In this recipe, you are invited to pickle milk mushrooms in a cold way, because it is with this pickling method that the mushrooms retain their aroma and remain crispy.
Ingredients
Cooking process
First, soak fresh milk mushrooms in cold water for 1 hour, and then wash with a sponge, trying to thoroughly remove debris and dirt, especially between the plates. Then put the washed mushrooms in a large bowl (plastic bucket) and cover with cold water and place any load on them. Soak the milk mushrooms for 2-3 days to remove all the bitterness. Change the water every 12 hours.
Wash the soaked milk mushrooms again and place them in a salting dish. Place them with their caps down, in layers, sprinkling each layer with salt at the rate of 40 g of salt per 1 kg of mushrooms. Tamp the mushrooms a little and, covering with a flat plate, put any oppression on them. Place dishes with mushrooms in a cool place for 3 days.
After this time, put the salted milk mushrooms in clean jars. Lay also in layers, placing chopped dill, peppercorns and laurel leaves between the layers of mushrooms. Then prepare the brine for pouring at the rate of 3 tbsp. l. salt per 1 liter of water. Pour the prepared brine over the mushrooms in jars.
Happy blanks!