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Cold salting of black mushrooms

0
1313
Kitchen Eastern European
Calorie content 16 kcal
Portions 5 l.
Cooking time 30 minutes.
Proteins * 1.8 gr.
Fats * 0.8 gr.
Carbohydrates* 0.5 gr.
* per 100 gr. product
Cold salting of black mushrooms
Content

Cold salted black milk mushrooms have a slightly different texture and aroma than those salted with heat treatment. According to this recipe, you can quickly prepare milk mushrooms with a large harvest, which makes it possible to choose young and dense mushrooms for harvesting. You can pick mushrooms gradually. They are salted in a large container and added as they come from the forest. Salted without any spices, which makes it possible to enjoy the pure taste of salted mushrooms.

Ingredients

Cooking process

step 1 out of 8
Clean black milk mushrooms from forest debris, remove damaged and old specimens and soak for 2 days in cold water, changing it every 12 hours. Then rinse the mushrooms well under running water and discard them in a colander to drain all the water.
step 2 out of 8
Prepare a large container for pickling milk. Lay the prepared mushrooms in it in layers, sprinkling each layer with salt in the calculated amount.
step 3 out of 8
Place the mushrooms with their caps down. Make the thickness of the mushroom layer 5–6 cm, no more, otherwise they will be salted unevenly.
step 4 out of 8
Sprinkle the top layer of mushrooms with salt more abundantly.
step 5 out of 8
Cover the mushrooms in the container with a piece of cloth and place a plate or a wooden circle with a weight on it. Place the container with mushrooms in a cool place.
step 6 out of 8
Within a few days, the milk mushrooms will give juice and settle. You can transfer to them the next portion of the mushrooms salted in another bowl.
step 7 out of 8
Mushroom pickle can be poured into a jar and then added to soup or sauce to add mushroom flavor.
step 8 out of 8
After a month, the black milk mushrooms will finally be salted. You can put them in separate jars, close them with nylon lids and store in a cool place.

Happy blanks!

 

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