Milk mushrooms are one of those mushrooms that are considered inedible in many Western European countries. The fact is that it is impossible to fry such mushrooms unprepared, they need preliminary salting. But not every person is familiar with the recipe for the correct pickling of milk mushrooms.
Instructions
After that, the prepared and peeled milk mushrooms must be folded into a spacious container (for example, in a wide low pan) with the caps down. The mushrooms are filled with cold water and soaked in it for at least 2-3 days (the water must be changed once a day). This simple procedure allows you to soak pungent juice from the milk mushrooms. Now the milk mushrooms are almost ready for pickling.
You can pre-boil them in boiling water for 15-20 minutes, but you don't have to. Boiled mushrooms need two weeks of salting, and uncooked milk mushrooms must be left in the brine for at least two months. The taste in this case will also be slightly different - uncooked milk mushrooms after salting have a stronger taste and stronger aroma than boiled ones. After preparing the mushrooms, you can start salting them.
First, the mushrooms should be weighed in order to accurately determine the required amount of salt. One kilogram of mushrooms requires about 40 grams of salt. You can salt milk mushrooms in ordinary three-liter cans. Salt is poured on the bottom of the jar and fresh leaves of cherries, horseradish, currants, cloves of garlic cut into pieces, dill stalks are placed. Mushrooms are placed in a jar, caps down, sprinkled with spices (for example, black peppercorns) and salt, as well as chopped pieces of horseradish root.
When the jar is filled with mushrooms, it is covered on top with currant leaves or horseradish leaves, and covered with a clean cloth on top. The contents of the jar must be pressed down with oppression, and a plastic bag is placed on top of the open jar (to protect it from dust). You cannot tie the bag - the air must circulate freely. The jar is sent to the refrigerator or basement, and in two months the milk mushrooms will be ready for consumption. Salted milk mushrooms are a real delicacy!
