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Salting milk mushrooms with boiling

3260

Kitchen Eastern European

Calorie content 16 kcal

Portions 3 l.

Cooking time 14 days

Proteins * 1.8 gr.

Fats * 0.8 gr.

Carbohydrates* 0.5 gr.

Content

In this recipe, you are invited to pickle milk mushrooms in a slightly different way. Milk mushrooms are not soaked, but boiled. In this case, mushrooms can be eaten after 2 weeks. Boiled and then pickled milk mushrooms will not only be a good snack for you, but you can add them to various dishes.

Ingredients

White milk mushrooms 6 Kg Salt 200 gr. Black peppercorns taste Dill seeds taste

Cooking process

Sort out the mushrooms from forest debris and fill with cold water for 1-2 hours. Then rinse them thoroughly, remove the roots.

Place the mushrooms in a large saucepan. Bring mushrooms to a boil over high heat.

Remove the foam from the boiled mushrooms.

Boil the milk mushrooms over low heat until tender. After 25-30 minutes, the mushrooms will settle to the bottom, which means they are ready.

Rinse the boiled milk mushrooms with running water, placing them in a colander.

Put the boiled mushrooms in layers and with caps downwards in a container for salting.

Sprinkle each layer to your liking with spices and salt at the rate of 40 g of salt per 1 kg of fresh mushrooms or ½ tbsp. l. for ½ kg of boiled.

On top of the mushrooms, place a napkin of their fabric, a flat plate and any load. Place the container with mushrooms in a cold place. Periodically check the mushrooms and, if mold appears, rinse the napkin and remove the mold with a cloth dipped in vinegar. 7