Salted mushroom recipes originate from antiquity. Our distant ancestors perfectly mastered the art of the ambassador. They gave preference to milk mushrooms. Modern housewives continue this tradition. And those who have not yet tried to make a tasty mushroom preparation can easily learn thanks to the recipe that has not lost its popularity.
It is necessary
- Milk mushrooms - 5 kg
- Salt - 300 g
- Garlic - 18 cloves
- Horseradish leaves - 6 pcs.
- Currant leaves - 12 pcs.
- Dill stalks - 6 pcs.
- Peppercorns - 6 pcs.
- Liter glass jars - 6 pcs.
- For soaking:
- Water - 10 l
- Salt - 100 g
- Citric acid - 20 g
Instructions
Step 1
First of all, the milk mushrooms must be sorted out, removing the wormy and rotten ones. Then clean, while the legs must be removed. Rinse thoroughly and place in an enamel dish, caps down.
Step 2
Prepare a solution for soaking from salt - 50 g, water - 5 l and citric acid - 10 g. Pour the mushrooms with liquid and leave for 12 hours. After this time, replace the solution with a new one and keep the milk mushrooms in it for another half day. Then pour boiling water over them.
Step 3
Rinse glass jars thoroughly with baking soda and wipe dry with a clean towel. Put all the ingredients in a prepared container in layers, starting with salt and spices, and ending with mushrooms. Put a sheet of horseradish on top in each jar. Ideally, you should have four layers. First, you need to divide the amount of all ingredients by six.
Step 4
Roll the cheesecloth three times and cut into 6 squares measuring 5 * 5 cm. Put them on top of the horseradish. You can also use a bandage. Cut out circles from the plastic lids, which will easily fit into the jar, and place on cheesecloth. Prepare oppression. 0.25 liter jars filled with water are perfect for this. Place the mushrooms under load in a cool place for several days. The temperature should be between 5 and 7 degrees.
Step 5
As soon as the mushrooms settle and give juice, you need to remove the oppression and gauze. Then take one jar and supplement others with its contents. As a result, you get five liter cans of salted milk mushrooms. Close them with ordinary plastic lids and put them in a cellar or refrigerator. The mushrooms will be ready after 35 days.
