How to salt milk mushrooms to make them crispy

How to prepare milk mushrooms

First, sort out the mushrooms and discard the spoiled ones. If you collected it yourself, do not leave those in which you doubt.

Soak the milk mushrooms in cold water for 2-3 days. Press down on top, for example with a plate, so that they are completely immersed in the liquid. Change the water several times during this time. This soaking will help get rid of the bitterness in the taste.

Rinse the mushrooms under running water and remove any dirt with a sponge or toothbrush. Cut large specimens into halves or quarters, leave small ones whole. Remove the legs if desired.

Use enamel or glassware for salting.

How to salt milk mushrooms hot

Ingredients

1 kg of mushrooms;
2 liters of water + a little more (if necessary);
6 tablespoons of salt;
3-5 peas of black pepper;
2 cloves of garlic;
1 dill umbrella.

Preparation

Place the mushrooms in a saucepan. Dissolve half of the salt in 1 liter of water and fill the milk mushrooms with the resulting brine. Bring to a boil over medium heat and simmer for 5 minutes. Throw the milk mushrooms in a colander and cool.

In another saucepan, bring the remaining water and salt to a boil. Cool to room temperature.

Put pepper and garlic at the bottom of the jar, mushrooms and dill on top. Cover with brine and leave overnight. Add water in the morning if necessary to bring it to the top. Close the lid and refrigerate. After 2-3 months, the milk mushrooms are ready. Store them in the refrigerator.

How to salt milk mushrooms in a cold way

Ingredients

5-7 cloves of garlic;
7-10 peas of allspice;
10–12 black peppercorns;
40 g salt;
1 kg of milk mushrooms.

Preparation

Peel and cut the garlic into medium pieces.

At the bottom of the pan, place a couple of peas of both types of pepper, a little garlic and lightly salt. Lay out the mushroom layer with the caps facing down. Sprinkle with salt again, add garlic and pepper. Continue making layers until you fill the container almost to the top.

Then press down on everything with a plate and place oppression on it, for example, a jar of water. Cover with a tissue or gauze so that no dust gets inside. Store in a cool place at a temperature of approximately 5–6 ° C. After 35-40 days, the mushrooms are ready. They can be eaten straight away or placed in jars along with the brine and stored in the refrigerator.