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➠ Cold salting of white milk mushrooms

Cold salting of white milk mushrooms

2151

Kitchen Eastern European

Calorie content 17.5 kcal

Portions 1 l.

Cooking time 45 d.

Proteins * 1.6 gr.

Fats * 1 gr.

Carbohydrates* 1.8 gr.

Content

We bring to your attention a classic recipe for cold pickling of white milk mushrooms. The amount of salt for mushrooms in all recipes is the same. You can change the amount of seasonings to your liking, because someone likes the pure mushroom taste, and someone loves the spicy one. You can salt the milk mushrooms in an enamel pan, but, of course, it is better in a barrel.

Ingredients

White milk mushrooms 2 Kg Salt 80 gr. Garlic taste Black peppercorns taste Allspice taste Horseradish leaves taste

Cooking process

Clean the collected white milk mushrooms from forest debris and remove the bases of the legs. Then rinse the mushrooms and place in a deep container, depending on the amount of your mushrooms. Fill the milk mushrooms with cold water for 2 days and put a little oppression on top so that the mushrooms are completely immersed in water. Change the water every 6-8 hours.

Then rinse the soaked milk mushrooms well under running water, removing the remaining dirt, and you can start the salting process. Put some salt on the bottom in a large saucepan. Then place the garlic and peppercorns, chopped into wedges.

With hats down, lay out a layer of milk mushrooms.

Sprinkle them with salt according to the amount specified in the recipe and shift them over with garlic and peppercorns. Place all prepared milk mushrooms in the same way.

Place a plate on top of the mushrooms and put any oppression on it. If juice appears on the surface of the mushrooms, it means that the weight of the oppression is sufficient. Transfer the pan to a cool place with a temperature of no more than 8 ° C. After a month and a half, the white milk mushrooms will be well salted, saturated with the aroma of spices, and you can serve them to the table.

Eat to your health!