Fleshy hats of milk mushrooms at a pickles become crunchy and fragrant, it does them by such popular snack. It is possible to salt milk mushrooms hot and cold in the ways, anyway they turn out nice to the taste.
Milk mushrooms salty cold-process with spicery
To salt mushrooms this way, it will be required to you: - 10 kg of the cleaned milk mushrooms;
- 300 g of coarse salt; - 5 umbrellas of fennel;
- small root of fresh horse-radish; - 10 peas of a black pepper; - 10 bay leaves; - 2 heads of garlic. Lay out the processed mushrooms in deep capacity and fill in them with ice water. Put milk mushrooms to otmachivatsya in a cold spot. That they didn't deteriorate, every day 2-3 times change water in which they are soaked.
In three days it is possible to start salting mushrooms. For this purpose take the clean enameled pan, a wooden keg or ceramic capacity. Pour out on its bottom a small amount of salt, spices, the horse-radish which is a little cut by small pieces and a part cut on small segments, garlic. Over this layer lay out milk mushrooms hats down, their layer has to make about 10 cm, from above fill up mushrooms I will merge also spices. Alternate mushrooms and salt to spices until they completely fill the chosen capacity. Then cover pan contents with a clean cotton napkin, it before it needs to be scalded abrupt boiled water. On a napkin establish cargo and put mushrooms to be salted to the cool place for 30 days. Periodically check milk mushrooms, on a napkin the mold shouldn't be formed. If it occurred, change a napkin and wash up cargo. Also you watch that mushrooms were completely shipped in the formed brine, if necessary increase cargo.
Milk mushrooms salty in the hot way
It is slightly simpler to salt mushrooms in the hot way than cold. Before starting salting, wash up milk mushrooms and cut off at them legs, then boil them in water a current of 10 minutes. If you are going to salt big hats together with small, cut them on 2-3 parts. On 1 kg of boiled hats take the following ingredients: - 2 tablespoons of salt; - 1 bay leaf; - 3 peas of a black pepper; - 3 buds of a carnation; - 2 umbrellas of fennel; - 2 leaves of blackcurrant; - ½ cups of water. Pour out water in a pan, put in it salt and bring to the boil. After that lay out milk mushrooms and seasonings in water, you cook them 10 minutes, constantly stirring slowly. Take out boiled mushrooms a skimmer on a flat dish that they cooled down. Then lay them in clean banks, fill in with a brine and close covers from polyethylene. Remove banks in the fridge, milk mushrooms will be ready-to-serve in 35-40 days.