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➠ Hot salting of white milk mushrooms

Hot salting of white milk mushrooms

2031

Kitchen Eastern European

Calorie content 15.5 kcal

Portions 1 l.

Cooking time 30 minutes.

Proteins * 1.3 gr.

Fats * 0.8 gr.

Carbohydrates* 1.8 gr.

Content

Hot salted white milk mushrooms cannot ferment, so they can be stored for a long time. If possible, salt the white milk mushrooms using the proposed method. With such mushrooms, you can cook pickle and hodgepodge, and if you add to the salad instead of traditional champignons, you will get a dish with a new taste.

Ingredients

White milk mushrooms 2 Kg Salt 80 gr. Garlic 1 PC. Dill seeds 1 tbsp Greens optional

Cooking process

Clean the freshly collected white milk mushrooms from forest debris, put them in a deep bowl and fill them with cold water overnight.

Then wash them thoroughly with a brush or sponge, transfer them to the same dish and fill them with water for 2 days to soak and remove bitterness. Soaking milk mushrooms makes them especially tasty.

Put an ordinary plate and a small weight on top of the mushrooms so that all the mushrooms are submerged in the water.

After 2 days, rinse the milk mushrooms again and transfer to a saucepan. Cover them with water and bring to a boil over high heat. Cook the mushrooms for 5 minutes from the start of the boil.

Remove the boiled milk mushrooms from the broth with a slotted spoon and immediately put them in a clean jar in layers.

Sprinkle the layers of mushrooms with salt in the amount indicated in the recipe, dill seeds and chopped garlic.

Fill the jar with mushrooms to the very top. Use a knife to pierce the mushrooms along the wall of the jar so that the air leaves and the brine falls to the bottom of the jar.