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Hot salting of black milk

0
1503
Kitchen Eastern European
Calorie content 15.5 kcal
Portions 1 l.
Cooking time 14 minutes
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Hot salting of black milk
Content

Hot salting of black mushrooms is the most popular method of harvesting these mushrooms. Black milk mushrooms will remain firm and crispy despite heat treatment. Salting them begins with soaking the mushrooms for one day. Then the mushrooms are boiled for only 5 minutes and placed in jars along with salt and spices.

Ingredients

Cooking process

step 1 out of 5
Clean the mushrooms from forest debris, scrape the legs with a knife and cut off their bases. Place the peeled mushrooms in a large bowl and cover with cold water.
step 2 out of 5
Cover the mushrooms with a plate and place any weight on top. Soak the milk mushrooms for a day. During this time, change the water 3-4 times.
step 3 out of 5
After a day, rinse the mushrooms thoroughly under running water.
step 4 out of 5
Place the prepared mushrooms in a saucepan, cover with cold water, put laurel leaves, black pepper, salt at the rate of 2 tbsp. l. per 1 kg of fresh mushrooms and cook over medium heat for 20 minutes from the beginning of the boil. Then discard the boiled milk mushrooms in a colander and cool.
step 5 out of 5
Place dill umbrellas and chives in a clean jar. Then put the boiled mushrooms in jars in layers and sprinkle each layer with salt at the rate of 1 tbsp. l. for 1 kg of mushrooms. Spread the dill and garlic between the layers. Cover the jars with a gauze napkin. Place a load on the mushrooms. Put the mushrooms for pickling in a cool place for 2 weeks. After this time, they can be served with onions and sunflower oil.

Happy blanks!

 

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