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Salting milk mushrooms with soaking

0
983
Kitchen Eastern European
Calorie content 15.5 kcal
Portions 3 l.
Cooking time 35 d.
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Salting milk mushrooms with soaking
Content

Milk mushrooms, especially black ones, themselves are very bitter due to the large amount of bitter milky juice. As a result of soaking, the juice and bitterness are gone, but the mushroom aroma and its crisp taste remain. In this recipe, you are encouraged to soak the milk mushrooms for a week before pickling and change the water 2-3 times a day, and then pickle in a 3-liter jar. Try it, the result is wonderful!

Ingredients

Cooking process

step 1 out of 6
Clean the mushrooms from forest debris, wash with a brush, because the caps of these mushrooms are always very dirty. Then put the milk mushrooms in a deep bowl, fill it with cold water and place the weight on them. Drain the water regularly, 2-3 times a day, and pour the mushrooms clean.
step 2 out of 6
During soaking, you can rinse the mushrooms again, this will better remove all forest dirt.
step 3 out of 6
After a week, rinse the soaked milk mushrooms again under running water and discard them in a colander to remove excess liquid. Soaked milk mushrooms will change their color to a darker one and acquire a special specific smell.
step 4 out of 6
Place the dill umbrellas and spices in a clean 3 liter jar.
step 5 out of 6
Put the milk mushrooms prepared for salting in a jar in layers, sprinkling each layer with salt in the calculated amount and shifting the mushrooms with spices.
step 6 out of 6
Be sure to place a load on the mushrooms in the jar. This can be a plastic water bottle or a smaller jar. Put the jar with mushrooms for salting in a cool place with a temperature of no more than 10 ° C. After a month, remove the load and put the salted milk mushrooms in a smaller bowl. Fill the mushrooms with brine. Your delicious pickle is ready. You can serve it to the table.

Happy blanks!

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