Salted milk mushrooms with dill for the winter
0
2134
Kitchen
Eastern European
Calorie content
15.5 kcal
Portions
3 l.
Cooking time
45 d.
Proteins *
1.3 gr.
Fats *
0.8 gr.
Carbohydrates*
1.8 gr.
Milk mushrooms, like all salted mushrooms, go well with dill. Do not spare dill and can add it in the form of umbrellas, and seeds and fresh. The appetizer will be very aromatic and crispy. Salt in a cold way with a short soaking. The most important thing in the recipe is to withstand the prescribed period of salting, so that the milk mushrooms acquire their wonderful taste.
Ingredients
Cooking process
Then place them in a deep bowl and pour cold water overnight. During this time, the milk mushrooms will get wet, lose their bitterness, and you can easily wash them. Rinse the soaked milk mushrooms with running water and remove the dirt from the caps with a brush. Use a knife to cut off the bases of the legs. Cut large mushrooms into halves or quarters.
Install any press on the mushrooms, which is an important point when salting mushrooms. Put the dishes with mushrooms in a cold place for 1.5 months. Check the mushrooms periodically so that they do not dry out on top or become moldy. After a month and a half, you can take a sample and serve a snack to the table.
Happy blanks!