Salted Butter Mushrooms
Description
Homemade preserves keep for a long time. This is a classic recipe for salted butter mushrooms. After you place the salted mushrooms in jars, watch one important detail: the mushrooms must be covered with brine; if needed, you can add vegetable oil on top. Store the pickles in the refrigerator; in 2–3 weeks everything will be ready. Good luck. Keep in a cool, dark place.
Instructions
- 1
Step 1
Rinse the saffron milk caps thoroughly, removing all forest debris and slime. Boil the mushrooms in salted water for 15 minutes, then rinse again.
- 2
Step 2
Ingredients for salting.
- 3
Step 3
Into an enamel pot, spread a layer of salt, arrange the butter mushrooms cap side down. Add a bay leaf, dill greens, finely chopped garlic, pepper, and sprinkle with salt.
- 4
Step 4
On top, arrange the next layer of mushrooms, herbs and spices, and don't forget the salt.
- 5
Step 5
Cover the mushrooms with a wide plate and place something heavy on top, such as a bottle of water. Leave them like this for 24 hours; the butter mushrooms will release their juice.
- 6
Step 6
Arrange the mushrooms in sterilized jars and pour in the brine, then seal with lids. Store in the refrigerator; after 2 weeks everything will be ready to eat.