How to salt milk mushrooms

Step-by-step preparation

Cooking time: 1 day 1 hr

1. STEP 1

   

   How to salt milk mushrooms for the winter? Prepare all ingredients. After collecting mushrooms, you need to immediately proceed to preparing the preparation so that the mushrooms do not lie dry for a long time and do not spoil. Wash the milk mushrooms thoroughly, remove dirt and debris from the caps and under them with a brush or sponge. It is better to use small mushrooms for pickling, but if you come across mushrooms with large caps, but strong and without worms, then you can pickle them by cutting them into large pieces.

2. STEP 2

   

   Place the mushrooms in a saucepan or basin and cover with cold, clean water. To prevent the mushrooms from floating, you can press them down on top with a not very heavy weight, for example, a plate. The water in the pan needs to be changed several times a day. Leave the mushrooms in a cool place in water for a day so that the bitterness from the milk mushrooms goes away and the mushrooms become crispy and elastic after salting.

3. STEP 3

   

   Then drain the water from the container with the mushrooms, rinse the mushrooms with clean water, transfer them to an enamel pan for cooking, add one and a half tablespoons of coarse salt. A separate article, link at the end of the recipe, will help you choose the ideal container for preservation. Pour water over the mushrooms and put on fire. When the water boils, reduce the heat to low and cook the mushrooms for about 20 minutes from the moment the water boils.

4. STEP 4

   

   It is better to take small jars for pickling mushrooms. Sterilize the jars using any proven and reliable method: in a water bath, in the microwave or in the oven. Boil the lids and dry. How to calculate the required number of cans, as well as other interesting information about preservation, read the article about blanks, the link is at the end of the recipe.

5. STEP 5

   

   Place garlic cloves, black peppercorns, bay leaves cut into large pieces into sterilized jars; you can add a sprig of parsley or dill for flavor. Place mushrooms from the pan on top, pack them tightly. Sprinkle each layer of mushrooms with coarse salt. Pour the boiling brine in which they were cooked over the mushrooms. Immediately roll up the jars of mushrooms with clean lids.

6. STEP 6

   

   Let the jars with the preparation cool at room temperature and store them in a cool place. Salted mushrooms can be served a month after pickling. Bon appetit and happy cooking!

Comments on the recipe

Catherine

10.11.2023

4.6

I love these mushrooms! Here is another option for salting milk mushrooms for the winter.