It is pleasant to treat yourself to fragrant crunchy lumps in winter. From ancient times, a simple way of storing mushrooms is known - salting. Salted milk mushrooms are a real delicacy, at one time they were served to the royal table. To make the milk mushrooms really tasty, you need to salt them correctly.
How to salt raw milk mushrooms for the winter
You can salt milk mushrooms for the winter in different ways. But first, the mushrooms are carefully washed in several waters, the dirt from the cap is wiped off with a sponge. Then they are soaked for 3-5 days in cold water, changing it at least once a day. In cold salting, the prepared mushrooms are placed raw in an enamel or wooden container. Sprinkle with salt (5-6% by weight of mushrooms), press down on top with oppression. In a month the milk mushrooms will be ready.
For further storage, the mushrooms are washed, transferred to jars and poured with fresh brine (3% salt). Add a teaspoon of acetic acid to a three-liter jar, sterilize and close with a nylon lid. Such milk mushrooms can be stored for up to a year. To prevent mold from appearing in the jar, the lid from the inside can be greased with mustard.
Milk mushrooms, salted according to this recipe, have a piquant taste. The washed mushrooms are placed in a saucepan, sprinkled with spices and salt. For 1 kg of dry mushrooms, take 40 g of salt, several branches of dill, horseradish root, a head of garlic, bay leaf, 4-6 peas of allspice. The mushrooms are pressed down with a load so that a brine appears. They will become stronger in 30-35 days.
How to salt milk mushrooms hot for the winter
Hot salting means boiling mushrooms. Separate the caps from the legs. Boil the legs for caviar. Milk mushrooms are sorted by size, boiled in water slightly acidified with vinegar separately large and small caps for 15-25 minutes. For 1 liter of water, take a spoon with a slide of salt. I discard the boiled milk mushrooms in a colander. After the water drains, they are tightly placed in jars, sprinkled with spices: sweet peas, cloves, bay leaves, garlic. Prepare a brine: for 1 liter of water 2 tbsp. l. salt and pour the milk mushrooms. Close with nylon caps.
How to salt small mushrooms
Small weights, with a cap diameter of 2-3 cm, can be salted in vinegar. Boiled chilled mushrooms are placed in small sterilized jars, shifted with dill branches. Pour a solution of 1 part of table vinegar, 1 part of water, 2 tbsp. l. salt per liter of liquid. When serving, the weights are poured with vegetable oil, seasoned with black pepper, horseradish seasoning.
