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Salting black milk mushrooms in jars for the winter

0
1225
Kitchen Eastern European
Calorie content 30 kcal
Portions 1 l.
Cooking time 60 days
Proteins * 1.9 gr.
Fats * 0.6 g
Carbohydrates* 4.7 gr.
* per 100 gr. product
Salting black milk mushrooms in jars for the winter
Content

Every housewife wants to pickle milk mushrooms so that they have a crispy taste and a wonderful aroma. This nondescript mushroom has more protein than chicken meat, and is the only non-animal product that contains vitamin D. In modern apartments, this preparation can be made by salting black milk mushrooms in jars.

Ingredients

Cooking process

step 1 out of 6
Prepare all the mushroom pickling spices you need.
step 2 out of 6
Soak black milk mushrooms peeled from debris for 2-3 days in cold water, changing it every 8 hours. Then wash the mushrooms thoroughly, cleaning the dirty areas with a sponge.
step 3 out of 6
Wash the jar with baking soda. At the bottom of the jar, place a dill umbrella and a spruce twig, chopped horseradish root and slices of garlic.
step 4 out of 6
Place the prepared mushrooms in a jar in layers. Sprinkle each layer of milk mushrooms with salt in the calculated amount and put laurel leaves, garlic slices and allspice peas between the layers. Press the milk mushrooms well with your hand so that they give juice.
step 5 out of 6
When the jar is filled to the very top, press the mushrooms with wooden sticks or a nylon lid folded crosswise, bending it slightly. It is important that the milk mushrooms are completely covered with brine.
step 6 out of 6
Put the jar with the mushrooms on a plate so that the mushroom juice does not flow on the table, and leave the mushrooms at room temperature for 2 days. Then close the mushrooms with a clean lid and, without removing the oppression, refrigerate for 2 months. Black milk mushrooms need more time for good salting than white ones.

Happy blanks!

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