Salty crunchy milk mushrooms - the real delicacy. Gustatory qualities of this product are so good that it is impossible to restrain not to taste viands already next day after salting. However these mushrooms only after endurance in a brine of at least 30 days are really tasty.
Process of preparation of milk mushrooms for salting takes a lot of time, mushrooms demands three-day soaking in water. For this reason much so can't wait to regale on a dish in the first days after conservation. However not to be disappointed in taste of a dish, you shouldn't carry out tasting of a product so early, mushrooms still aren't salted at all.
In general, readiness of this product depends on a way of salting and the size of milk mushrooms. If very young mushrooms are preserved, at the same time the hot method of a pickles is used, then the product is quite suitable for giving for a table already 10-20 days of endurance later in a brine. The large mushrooms salted cold-process can be eaten not earlier, than in a month after salting.
If you wish to salt milk mushrooms so that they could be given on a table already day two later, then in this case you should use the recipe of express salting mushrooms. It is required to you:
- 5 kg of milk mushrooms;
- 250 grams of salt;
- 2 bay leaves;
- 3-4 peas of allspice;
- 2 liters of water.
Wash out well soaked milk mushrooms, put in a pan, fill in with water, add salt (120 grams) and put on fire. Boil thoroughly mushrooms after boiling of 15-20 minutes then let's a brine cool down completely, then again boil thoroughly mushrooms, but minutes 10.
Cool mushrooms, shift them in the enameled pan, powdering each layer I will merge (it is necessary to use the remained 130 grams) and spices, fill in with a cold brine (in which mushrooms cooked) and lay a baking plate bends. 24-48 hours later mushrooms can be eaten.