The meaty caps of the mushrooms become crispy and aromatic when salted, which is what makes them such a popular snack. You can salt milk mushrooms in hot and cold ways, in any case, they taste good.
Cold salted milk mushrooms with spices
To pickle mushrooms in this way, you will need:
- 10 kg of peeled milk mushrooms;
- 300 g of coarse salt;
- 5 dill umbrellas;
- a small root of fresh horseradish;
- 10 peas of black pepper;
- 10 bay leaves;
- 2 heads of garlic.
Place the processed mushrooms in a deep bowl and cover them with ice water. Place the milk mushrooms in a cold place to soak. To prevent them from spoiling, change the water in which they are soaked 2-3 times every day.
After three days, you can start pickling the mushrooms. To do this, take a clean enamel pot, wooden barrel, or ceramic container. Pour a small amount of salt, spices, a little horseradish cut into small pieces and a part of garlic cut into small slices on its bottom. On top of this layer, lay the mushrooms with their caps down, their layer should be about 10 cm, pour the mushrooms on top with salt and spices.
Alternate the mushrooms and salt and spices until they are completely filled in the container of your choice. Then cover the contents of the pan with a clean cotton napkin, before that you need to scald it with boiling water. Place the weight on a napkin and put the mushrooms to pickle in a cool place for 30 days. Check the milk mushrooms periodically, no mold should form on the napkin. If this happens, change the napkin and wash the load. Also, make sure that the mushrooms are completely submerged in the resulting brine, if necessary, increase the weight.
Hot salted milk mushrooms
Salting mushrooms hot is somewhat easier than cold. Before starting salting, wash the milk mushrooms and cut off their legs, then boil them in water for 10 minutes. If you are going to pickle large caps along with small ones, cut them into 2-3 pieces. For 1 kg of boiled hats, take the following ingredients:
- 2 tbsp. salt;
- 1 bay leaf;
- 3 black peppercorns;
- 3 carnation buds;
- 2 umbrellas of dill;
- 2 black currant leaves;
- ½ tbsp. water.
Pour water into a saucepan, put salt in it and bring to a boil. After that, put the milk mushrooms and seasonings in the water, cook them for 10 minutes, stirring constantly. Remove the boiled mushrooms with a slotted spoon on a flat dish to cool. Then put them in clean jars, fill with brine and close with polyethylene lids. Put the jars in the refrigerator, the milk mushrooms will be ready to eat in 35-40 days.
