2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The hot way of s alting milk mushrooms makes it possible to prepare an amazing snack for the winter. Let's look at the recipe in detail.
S alting milk mushrooms in a hot way. Adding spices
You will need a lot of water, two tablespoons of coarse s alt for each liter for brine and the same amount in order to boil the mushrooms. The hot method of s alting milk mushrooms involves the use of spices: ten peas of allspice per liter, the same amount of black, a few grains of cloves, cherry leaves, laurel and currants to taste. You can also add roots - parsley and horseradish. Garlic wouldn't hurt either.
A hot way to pickle milk mushrooms. Preparing mushrooms
Mushrooms need to be washed and cleaned very well. A sponge and brush will help you with this. Try not to damage the pulp of the mushrooms, at the same time clean them as thoroughly as possible from debris. It is better to pickle milk mushrooms in enameled or stainless (made of high-quality steel) dishes. Make sure that there are no chips or scratches on it. First, boil the required amount of water by adding s alt. Dip spices and mushrooms into boiling water. Now they should cook for a third of an hour, and in the meantime you will take care of the brine.
The hot method of s alting mushrooms implies that the brine is prepared directly in the pan in which you will s alt the mushrooms. Dissolve s alt in water, boil, add spices (except horseradish and garlic). Throw the boiled mushrooms in a colander, and then dip in the brine when the excess water drains. In it, they again need to be boiled for about a quarter of an hour. After removing the decoction with mushrooms from the heat, put garlic and horseradish in it. Stir so that the spices are distributed throughout the volume of the brine. Install a moderate weight on top. He should not flatten the milk mushrooms - they should simply be pressed down to prevent contact with oxygen. S alting mushrooms in a hot way implies that in this position, mushrooms with brine should stand in a cool place for up to six days. Then they should be poured along with the liquid into sterilized jars, pour a thin layer of olive or refined vegetable oil on top (this is done to prevent oxygen from entering). Now the jars should be placed in the refrigerator or cellar. But milk mushrooms are not quite ready yet - the last phase of s alting lasts about a month. Ready mushrooms can be served seasoned with vegetable oil and onions. They are cut or eaten whole.
Other ways of s alting milk mushrooms
For the cold method, you need to calculate the s alt with maximum accuracy. Its weight should be four percent of the total weight of the mushrooms. Also, for several days, these mushrooms need to be soaked, draining the water every day and pouringnew mushrooms. Place a layer of s alt on the bottom of the jar, top it with horseradish leaves, cherries and currants, garlic cloves and dill stalks. Place the milk mushrooms head down, then add s alt and spices again, and so on until the top of the jar. The mushrooms will release juice. After this happens, they are placed in a cool place for four months. Such mushrooms make an excellent filling for pies, they are also used as garnishes and as part of snacks.
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