Milk mushrooms are considered the best mushrooms for pickling, and all because of their juiciness and meatiness. They can be safely served on the festive table, and in everyday life they are popular.
Preparing milk mushrooms for salting
In the West, these mushrooms are classified as inedible, and in Russia, milk mushrooms are traditionally considered the best conditionally edible, because they surpass meat in their nutritional value. Before salting, they must be cleaned of needles, earth and leaves. To do this, brush the mushrooms with a brush under running cool water and wash them white. If the mushrooms have wormy spots, then remove them with a knife. Only then can you start soaking. To do this, place the mushrooms in a basin or bucket, and then fill them with clean cold water. Cover the container with weights with a lid, putting a press on it. Leave the mushrooms in this state for 1-2 days, changing the water periodically. It should be borne in mind that during soaking, the milk mushrooms decrease, which simplifies their preparation. Rinse the soaked mushrooms thoroughly under running water immediately before salting.
Salting milk mushrooms in a cold way
Lay the prepared milk mushrooms in layers in an enamel pan. If there are large mushrooms, cut them into small pieces. Salt each layer evenly and put on it a few bay leaves, peppercorns, currant leaves and garlic chopped into slices. Place the dill umbrellas on the very top, then cover the pan with a lid and press down with a load. Milk mushrooms will give juice, which should completely cover them. Store the mushroom pot in a cool place. And after 5-7 days, spread the milk mushrooms in glass jars and fill with brine, to which you can additionally add dill umbrellas. Close the jars with plastic lids and refrigerate for storage.
Hot salting of milk mushrooms
Remove the legs from the prepared milk mushrooms, since only the caps will go for salting. Prepare a brine from 1 liter of water and 3 tbsp. l. salt, boil it and add mushrooms there. Boil the milk mushrooms for about half an hour, periodically skimming off the foam. Throw the boiled mushrooms in a colander and rinse them under running water. Pour a thin layer of salt on the bottom of the enamel saucepan, on which put the milk mushrooms, caps down, sprinkle them with spices. Each layer of mushroom must be salted and seasoned. Cover the very top of the pan with a clean towel, on which you put oppression, and it will sometimes need to be rinsed in hot salted water. After two days, transfer the salted milk mushrooms to a cool place, and after a month you can safely eat them.
