Salted milk mushrooms in jars

Step-by-step preparation

Cooking time: 2 day 1 hr

1. STEP 1

   

   How to prepare salted milk mushrooms in jars for the winter? Prepare the necessary ingredients. Carefully sort freshly picked mushrooms, clean them, remove wormy and spoiled mushrooms. Rinse the mushrooms under running water, place them in a deep container and fill with cold water.

2. STEP 2

   

   Leave the mushrooms to soak for a couple of days, changing the water several times during this time so that it does not start to sour. This helps reduce bitterness in mushrooms.

3. STEP 3

   

   After soaking, rinse the mushrooms again and place them in the pan. Cut large caps into several pieces to make them easier to place in jars. Pour clean cold water into the pan, in which you have previously diluted coarse rock salt at the rate of three tablespoons of salt per liter of water. Bring the mixture to a boil and cook the mushrooms over medium heat for about 5 minutes. Then place the mushrooms in a colander and drain the water.

4. STEP 4

   

   Sterilize the jars, wash them with soda and sterilize them in a water bath, in the microwave or in the oven. Wash the lids with baking soda and boil. Place the mushrooms in sterilized jars. Along with the mushrooms, put several peeled cloves of garlic, dill umbrellas and black peppercorns into the jar.

5. STEP 5

   

   Prepare the marinade. To do this, pour water into a saucepan, add coarse salt at the rate of two tablespoons per liter of water. Bring the mixture to a boil so that the salt is completely dissolved and immediately pour the boiling marinade over the mushrooms in the jars so that the marinade completely covers the contents.

6. STEP 6

   

   Close the jars with clean lids, let them cool at room temperature and store them in a cool place. You should open a jar of salted mushrooms no earlier than a month after preparation, so that the mushrooms are well salted and the bitterness is completely gone. Happy preparations!

Comments on the recipe

Marta

06.11.2023

4.5

Thanks to the author for the recipe, I’ll keep it in my piggy bank. I haven’t tried closing the milk mushrooms; I usually close porcini mushrooms for the winter using this recipe. It turns out delicious!