Salted milk mushrooms for the winter – a simple and tasty recipe, how to cook step by step
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Who doesn’t love pickled mushrooms? Crispy milk mushrooms will not go unnoticed at any feast. Serve with onions and vegetable oil. I draw your attention to the fact that before starting salting, mushrooms must be soaked in water for 2-3 days.
Step by step cooking recipe
Sort the mushrooms, clean them of sand and forest debris, cut off the legs, rinse the hats thoroughly with water. Cut large specimens, leave small ones whole.
Place the mushrooms in an enameled bucket, cover with salt, cover with cold water and leave to soak for 2-3 days, changing the water three times a day.
Rinse all greens and lightly dry. Peel the garlic.
Put a sheet of horseradish on the bottom of the salting container, put the soaked mushrooms with their caps down, sprinkling with salt and shifting with the remaining leaves, dill, pepper and garlic.
Place clean gauze on top of the mushrooms, place a suitable size plate or a special wooden circle and place oppression. Mushrooms will be ready to eat in 20-30 days.
When the milk mushrooms are salted enough, put them in pre-sterilized jars and roll them up. Store salted mushrooms in the refrigerator.
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