Salting milk mushrooms for the winter - 3 cooking recipes

I wanted to please my loved ones with a fabulous appetizer - pickled milk mushrooms. Look at recipes with photos, find out the stages of preparation, nutritional value, cooking and storage times, the subtleties of cold and hot salting. It’s easy to entertain your family and friends with the original taste of this ancient dish!

Salting milk mushrooms for the winter

Choose perfect, proven recipes for pickling milk mushrooms on the bestrecipes24.com website. Try different salting methods. Prepare black and white milk mushrooms. Appreciate the uniqueness of various salads, appetizers, caviar and even cutlets with the addition of pickled mushrooms. Salted milk mushrooms, thanks to their crispy flesh and unique taste, will become welcome guests on the table!

You should select milk mushrooms very carefully! Old, soft, wormy and with any living creatures are not suitable. It is advisable to choose mushrooms of approximately the same size. It is better to cut large milk mushrooms. Clean each mushroom from dirt, remove any damage, trim the stems almost to the cap. Rinse well under running water (especially the recesses under the cap). It is convenient to clean dirt between the internal plates with a soft brush. The hot salting method is faster and safer. Cold salting will allow you to fully appreciate the unique taste of milk mushrooms.

Interesting recipe: 1. Thoroughly soak the milk mushrooms for at least 3-4 days, changing the water several times a day.2. Place dill umbrellas, currant and cherry leaves on the bottom of the pickling tank. Place mushrooms on top, heads down, in one layer. Add salt (per 1 kg of milk mushrooms 30 mg of coarse salt). 3. Add garlic, horseradish root, black peppercorns, bay leaves.4. Place in layers, alternating mushrooms with salt and seasonings for pickling, all milk mushrooms.5. Place horseradish leaves on top.6. Place a light weight on the layered mushrooms and put them in a cool place (refrigerator, cellar, basement) for 35-40 days.

Helpful tips:• If you add salt and citric acid to the soaking water, this procedure will go faster.• If you boil the milk mushrooms for about 5 minutes before salting, the bitterness is guaranteed to go away and the mushroom appetizer will be ready in 25 days.• If after a day under pressure If the mushrooms release little liquid, you can add salted brine.