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Cold pickling of milk mushrooms in glass jars

0
1411
Kitchen Eastern European
Calorie content 16 kcal
Portions 1 l.
Cooking time 50 d.
Proteins * 1.8 gr.
Fats * 0.8 gr.
Carbohydrates* 0.5 gr.
* per 100 gr. product
Cold pickling of milk mushrooms in glass jars
Content

Cold pickling of mushrooms in jars will be an easy and quick way for you to prepare mushrooms for the winter. Milk mushrooms are crispy and combine the natural forest aroma with the aroma of spices. With a large amount of mushrooms, it is suggested to first salt them for 3 days in a large bowl, and then put them in glass jars.

Ingredients

Cooking process

step 1 out of 6
Clean the milk mushrooms from dirt and sand and rinse thoroughly with a soft brush under running water. Cut large mushrooms into pieces. Then put the mushrooms in any large container, fill it with cold water and place oppression on them (a jar of water). Soak the mushrooms for 2 days, changing the water every 12 hours.
step 2 out of 6
Then put the soaked milk mushrooms in layers in a salting dish, sprinkle each layer with salt in the calculated amount and place with the caps down.
step 3 out of 6
Cover the mushrooms with a flat plate, put the oppression on them again and put them in a cool place for 3 days.
step 4 out of 6
After this time, put the salted milk mushrooms in clean jars. Place dill umbrellas on the bottom of the jar. Place the mushrooms in the same way in layers and with caps down, shifting each layer with bay leaves, currant leaves and chopped green dill.
step 5 out of 6
Pour the milk mushrooms in a jar with brine prepared at the rate of 3 tbsp. l. salt per liter of water. Place the dill umbrella and currant leaves on top of the mushrooms in the jar.
step 6 out of 6
Close the jars with clean plastic lids and place them in a cool place, basement, or refrigerator. After 45 days, the milk mushrooms will acquire the real taste of salted mushrooms and you can serve them to the table.

Happy blanks!

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