Salted milk mushrooms in jars for the winter
0
2065
Kitchen
Eastern European
Calorie content
15.5 kcal
Portions
4 l.
Cooking time
45 d.
Proteins *
1.3 gr.
Fats *
0.8 gr.
Carbohydrates*
1.8 gr.
Hard, strong and slightly sour, these mushrooms will be the highlight of your table. In this recipe, you are invited to pickle milk mushrooms hot and in jars. This method does not require prolonged soaking of the mushrooms and there is no risk that the mushrooms will sour.
Ingredients
Cooking process
Thoroughly clean and wash the milk mushrooms. Place them in a deep bowl and cover completely with cold water. To soak the milk mushrooms more quickly, dissolve salt in water at the rate of 2 tbsp. l. for 1 liter of water. Place any load on top. It is enough to soak the milk mushrooms in salt water only for a day.
Then discard the milk mushrooms in a colander and rinse with cold water. In a separate saucepan, boil the brine using the amount of water and salt specified in the recipe. Add caraway seeds, laurel leaves and black peppercorns to the brine. Pour vinegar into the boiled brine and boil it for 5 minutes.
Put washed dill umbrellas and cherry and currant leaves in clean, sterilized jars. Peel and chop the garlic. Arrange it in jars as well. Put the boiled milk mushrooms tightly in jars, filling them to the very top. Pour hot brine into the jars. Then close the jars tightly with lids, cover them with a warm blanket and, after cooling, transfer to a cool place. It will be possible to eat salted milk mushrooms only after 1.5 months.
Happy blanks!