How to salt milk mushrooms for the winter, several proven ways

We need:

Freshly harvested milk mushrooms - 1 bucket.

Coarse salt (ideally sea salt) - 2 cups.

Peppercorns - standard bag.

Allspice - 20 peas.

Currant leaf - 20 pieces.

Dill umbrellas - 10 pieces.

Two large heads of garlic.

Bay leaf - 1 packet.

Soak the mushrooms and rinse as described above.

We put it in a prepared container in layers, plates up.

Cut a large mushroom into pieces in advance.

There are 2 - 3 tablespoons of salt per layer of mushrooms.

Each layer includes: salt, several leaves of lavrushka, both types of pepper, currant leaf, coarsely chopped garlic.

The top layer is dill umbrellas.

We close all this miracle and put oppression on it. If the milk mushrooms were not given juice, which covered them entirely, increase the oppression and put in a cold place for a week.

After that, we lay out the mushrooms in the prepared jars, trying to stack them more tightly.

Pour with brine and lay dill umbrellas.

Seal with lids and transfer to cold.

Hot salting of milk mushrooms

We need:

Freshly harvested milk mushrooms - 1 kilogram.

Lavrushka is a pair of large leaves.

Garlic - 5 large cloves.

Dill - 5 branches.

Currant - 5-10 leaves (to taste).

Coarse salt to taste.

When the mandatory procedures are followed, we do the following:

We remove the legs - they do not participate in the workpiece.

We make a brine: a liter of water (it is better to buy non-carbonated mineral water) for three tablespoons of salt.

We boil the brine and boil the milk mushrooms in it for half an hour, all the while removing the resulting foam.

We take out the mushrooms, discard them in a colander and rinse thoroughly in running water.

Pour a small amount of salt on the bottom of the prepared dishes.

We spread the milk mushrooms with plates up, in layers of five centimeters.

We sprinkle each of the layers with seasonings and salt (five percent of the weight of the already laid out milk mushrooms).

Cover the last layer with clean gauze or a rag and set the oppression.

From time to time you will have to wash the oppression from the mucus growing on it.

After two days, we put it out in the cold, and after a month you can already serve all this splendor on the table.

Milk is the king among salted mushrooms. With boiled or fried potatoes and sour cream on any table, he will be in the spotlight. True, not for long - such delicacies are swept off the table with the speed of a hurricane and ask for more.

So - harvest more, especially since you already know how to pickle milk mushrooms, and - bon appetit.