How to salt milk mushrooms: 6 simple recipes for the winter
Milk mushrooms are best suited for salting. They not only look attractive, but also taste delicious. There are several variations of such blanks. Even before you salt the milk mushrooms, you need to familiarize yourself with all the recipes and choose the most suitable one. Observing exactly the recipe, it will be possible to prepare crispy and aromatic mushrooms that can decorate any table.
Milk mushrooms are best suited for salting.
Milk mushrooms, like most other mushrooms, can be salted not only hot, but also cold. If the first option allows you to speed up the salting process, then in the second case the mushrooms remain as crisp as possible, which is also important.
Hot salting of milk mushrooms: a step by step recipe
This method of preparation ensures the preservation of the product even at room temperature. That is why hostesses, despite certain difficulties, often resort to using this recipe.
Required products:
- 2 kg of mushrooms;
- 80 gr. salt;
- 2 liters of water;
- 50 gr. garlic;
- 10 gr. allspice;
- 5 gr. carnations;
- 5 gr. bay leaves.
This method of preparation ensures the safety of the product even at room temperature. Cooking steps:
- Pour water into a saucepan, add salt and spices there, and heat it on the stove.
- The mushrooms should be sorted out, rinsed well and added to the same saucepan, and boiled.
- After boiling, they need to be boiled for another 25 minutes, not forgetting to remove the foam.
- The garlic must be peeled, chopped finely and poured into the pan after it is removed from the stove.
- Boiled milk mushrooms should be put in another pan, pour the brine there and put under oppression, move to a cool place for 24 hours.
- After that, the mushrooms, together with the brine, must be boiled and decomposed into sterile, already dry jars, filled to the top with brine, and hermetically sealed.
Wrap the mushrooms in jars, after cooling, store in the pantry or cellar.
How to properly prepare milk mushrooms in a cold way
You can quickly salt freshly picked milk mushrooms thanks to this recipe... They will not only be fragrant, but also crispy. The most difficult thing is to wait until the mushrooms are ready, because you really want to quickly take a sample.
Required products:
- 10 kg of mushrooms;
- 0.5 kg of salt.
Cooking steps:
- The milk mushrooms must be soaked, only after that they should be transferred to a barrel or pan in layers.
- Sprinkle each layer with salt.
- Cover the container with gauze and put oppression on top.
- Salted milk mushrooms will be ready after 2 months.
Tip: the mushrooms must be soaked, as they taste a little bitter. After the milk mushrooms lie in cold water, the unpleasant bitterness will disappear.
