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Salting white milk mushrooms in jars for the winter

0
1736
Kitchen Eastern European
Calorie content 17.5 kcal
Portions 1 l.
Cooking time 30 d.
Proteins * 1.6 gr.
Fats * 1 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Salting white milk mushrooms in jars for the winter
Content

This recipe is suitable for when you need to pickle a small amount of white milk mushrooms. Mushrooms are immediately soaked in brine, and then placed in a jar with seasonings. Your snack will be ready in a month. It is convenient to store salted mushrooms in jars in the refrigerator.

Ingredients

Cooking process

step 1 out of 5
Clean the mushrooms from forest debris, remove the bases of the legs and rinse well under running water. If it is difficult to wash off the dirt, then soak the mushrooms in water with vinegar for 1 hour, then the mushrooms will be easily washed off.
step 2 out of 5
Place the washed milk mushrooms in a deep bowl and pour brine prepared at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water for one day. Place any press on top of the mushrooms. It is advisable to change the brine several times during soaking, so cook it in larger quantities.
step 3 out of 5
Cut the soaked milk mushrooms into medium pieces. Leave small mushrooms whole. Then scald the milk mushrooms with boiling water. Try mushrooms for salinity. If it is not enough for your taste, then add by placing the mushrooms in the jar.
step 4 out of 5
Put the prepared mushrooms tightly and in layers in a jar, placing chopped garlic, peppercorns and green spicy leaves between the layers.
step 5 out of 5
Be sure to squeeze the milk mushrooms in the jar with any oppression and put the jar in a cool place for 1 day. The mushrooms will settle under the oppression, so you can report them more. After a day, close the jar with a nylon lid and put the mushrooms in the refrigerator for 1 month. After this time, the milk mushrooms will acquire a wonderful taste and you can serve them to the table.

Eat to your health!

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