Salting black milk mushrooms at home
0
839
Kitchen
Eastern European
Calorie content
30 kcal
Portions
2 p.
Cooking time
43 d.
Proteins *
1.9 gr.
Fats *
0.6 g
Carbohydrates*
4.7 gr.
You are offered the simplest recipe for pickling black milk mushrooms at home. Although these mushrooms are considered conditionally edible, this appetizer will turn out to be very tasty. Salt milk mushrooms with a lot of seasonings and in small non-standard jars.
Ingredients
Cooking process
Wash any jars that are convenient to take at home. Peel the garlic and horseradish root. Cut the horseradish into small pieces. In each jar, place chopped horseradish root, a dill umbrella and chopped garlic into slices. Then put the soaked black milk mushrooms tightly in the jars. You can cut large mushrooms into pieces. Sprinkle the layers of mushrooms with salt. Lay cherry, currant and laurel leaves on top of the mushrooms.
On the mushrooms on top of the leaves, place the oppression in the form of wooden sticks folded crosswise. If this does not produce enough juice, add some salt water. Leave jars of mushrooms for 3 days at room temperature. Then close the lids, just don't roll them up, and place them in a cold place for 40 days.
Eat to your health!