Salted crunchy milk mushrooms are a real delicacy. The taste of this product is so good that it is impossible to restrain yourself from trying the food the very next day after salting. However, these mushrooms are really tasty only after aging in brine for at least 30 days.
The process of preparing the mushrooms for salting takes a lot of time, because the mushrooms require soaking for three days in water. That is why many are so impatient to enjoy the dish in the first days after canning. However, in order not to be disappointed in the taste of the dish, you should not tast the product so early, because the mushrooms are not salted at all.
In general, the readiness of this product depends on the method of salting and the size of the mushrooms. If young mushrooms are preserved, and the hot method of salting is used, then the product is quite suitable for serving on the table after 10-20 days of aging in brine. Large mushrooms, cold salted, can be eaten no earlier than a month after salting.
If you want to pickle the mushrooms so that they can be served on the table after a day or two, then in this case you should use the recipe for express pickling of mushrooms. You will need:
- 2, 5 kg of mushrooms;
- 250 grams of salt;
- 2 bay leaves;
- 3-4 peas of allspice;
- 2 liters of water.
Rinse well-soaked milk mushrooms, put in a saucepan, cover with water, add salt (120 grams) and put on fire. Boil the mushrooms after boiling for 15-20 minutes, then let the brine cool completely, then boil the mushrooms again, but for 10 minutes.
Cool the mushrooms, transfer them to an enamel pan, sprinkle each layer with salt (you must use the remaining 130 grams) and spices, pour cold brine (in which the mushrooms were cooked) and put under pressure. After 24-48 hours, the mushrooms can be eaten.
