Salted milk mushrooms without boiling
Description
Homemade preserves keep for a long time. This method of preparing salted saffron milk caps without boiling does take a bit more time than regular pickling or salting with boiling, but the mushrooms turn out crisper and juicier! Although I did tweak this classic recipe for salted saffron milk caps without boiling a little—I boiled the salted mushrooms for an extra 20 minutes even though the recipe didn’t call for it, so you don’t have to boil them at all either. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Prepare the ingredients. Wash and clean the mushrooms thoroughly.
- 2
Step 2
2. Rinse the mushrooms again; cut large ones into pieces.
- 3
Step 3
3. Cover with cold salted water and keep in a cool place for two days. Then boil for 20 minutes.
- 4
Step 4
4. Wash, peel, and chop the onion and garlic. Slice the onion into half-rings; mince the garlic as finely as possible.
- 5
Step 5
5. Layer the saffron milk caps with salt, garlic, bay leaf, and onion. Keep under a weight for another week, and then they are ready to eat!