Salted canned milk mushrooms
Description
Winter preserve made at home. Here is a simple recipe for salted, canned milk caps. From 5 kg of fresh milk caps you will get five 800-gram jars. Note that this recipe does not use spices. When serving, you can add garlic, dill, vegetable oil, and onion to the mushrooms. Store in a cool, dark place.
Instructions
- 1
Step 1
Thoroughly clean and rinse the mushrooms in cold water.
- 2
Step 2
Put the mushrooms in a large basin and cover with water. Place something heavy on top so the mushrooms do not float (I use a bucket). Soak the mushrooms for 5 days, changing the water daily.
- 3
Step 3
Rinse the saffron milk caps and cut them into pieces. Put the mushrooms in a basin and layer them with salt. Leave the mushrooms under weight for 3 days.
- 4
Step 4
After 3 days, put the milk caps into jars and seal. Store everything in the refrigerator.