Cold salting of milk mushrooms for the winter

White milk mushrooms grow in a pine forest shallow underground, forming a small mound.

You dig up such a bulge, and there is a beautiful mushroom!

Collecting them is an extremely exciting and enjoyable activity. Pickling milk mushrooms at home is no less interesting. Today I will describe an old traditional method of salting. Cold pickled milk mushrooms will captivate guests and household members, since they are the most delicious when prepared in a cold way. In addition, this salting process is the fastest, very simple and easy.

How to cook salted milk mushrooms for the winter

If you are lucky enough to pick mushrooms with your own hands, soak them in plenty of water as soon as you come from the forest. After about half an hour, you can start directly washing. This should be done using a stiff sponge or brush. The accordion under the cap is washed by frequently patting it in water or under a strong stream. Large milk mushrooms can be cut in half, small and medium ones can be left whole. Cut off suspicious areas.

Place the clean and white mushrooms prepared in this way into a container. A large enamel pan or bucket will do.Place a leaf of horseradish on the bottom and place the caps down on top of the milk mushrooms. Sprinkle the layers with salt at the rate of 50 grams per kilogram of mushrooms. Add bay leaf and a few cloves of garlic to taste. Do not add water, the mushrooms will release their juice.

Place dill stems with umbrellas, raspberry and currant leaves on top, cover with a flat plate and place under pressure in a cool place.

In a month our salted milk mushrooms are ready. If the top layer of mushrooms is slightly moldy, you can throw them away. The lower layers will remain tasty and snow-white.

There are a lot of variations in the use of prepared mushrooms. Our family's favorites are salted milk mushrooms fried with potatoes or as a cold snack with the addition of onions, sunflower oil or mayonnaise.