White milk mushrooms - salting in several ways

In the midst of the mushroom picking period, the question of their further processing always arises. I would like to turn these gifts of forests and fields into a real culinary delicacy, an excellent snack and decoration of any table. Here are some options for preparing white milk mushrooms for the winter. Salting is the best option for this type of mushroom.

Hot way

This is one of the fastest ways. Here's how to salt Salting hot salting is not difficult. You should start by carefully processing the mushrooms. Since they are usually collected in the forest, a lot of garbage comes across: twigs, leaves and earth. All this must be removed and rinsed with water. Next, remove a thin layer of skin from the caps. After that, you need to soak the mushrooms in water for about 4 hours. During this time, it is necessary to change the water several times.
These mushrooms have some bitterness and it should go away.

Next, boil the milk mushrooms for 20 minutes, adding salt to the water. Then we drain the broth and fill in a new portion of warm water. We boil for about 10 minutes. The boiling process before allowing to speed up the salting. The finished mushrooms should settle to the bottom of the pot. Now we let them cool down a little, and at this time we prepare the jars. Next, put the milk mushrooms in jars, sprinkling them with salt. We also use chopped garlic, bay leaves, dill, peppercorns and other spices. You can also cook whites in a saucepan while it has the same recipe. Only the oppression must be put on top. After a day, after keeping the mushrooms at room temperature, we send them to a cooler place. After another day, you can eat them.

Cold way

This is a longer cooking option, but no less effective, because very tasty white milk mushrooms are obtained. Salting is carried out using the following products: one kilogram of mushrooms, three large tablespoons of salt (iodized), a few cloves of garlic, dill umbrellas, a few cherry leaves and peppercorns. We start with the preparation of the milk mushrooms. We go through them, removing damaged, wormy and old ones. We remove debris and rinse them with water. It is better if all mushrooms are about the same size, then they will be salted evenly. Therefore, we cut large specimens into pieces. We take suitable dishes (enameled). The size depends on the amount of mushrooms and the rest of the ingredients. Put the mushrooms in a container and fill them with one handful of coarse salt. Then fill it with cold water and soak the mushrooms for about two days. Change the water three times a day, but do not add salt. In this way, we remove the bitterness. When the soaking process is over, you need to take the salting dish and line the bottom with horseradish leaves. Next, put the milk mushrooms down with their hats in a thin layer. Place all the spicy leaves, garlic and pepper on top. So we continue layer by layer. We cover the top with clean gauze, put a wooden oppression and a load. You can also add white milk mushrooms to this dish. Salting lasts 20-30 days. Then the mushrooms can be put in clean jars and closed. If there is not enough brine during the salting process, then a heavier load should be put. The excess brine is drained. If the mushrooms are very salty, then they are soaked before use.