Salted milk-cap mushrooms, hot method

Description

Perfect for winter preserves. A simple recipe for salted milk mushrooms using the hot method. The finished preserves are stored in a cool place—a refrigerator or a cool cellar. Salted milk mushrooms prepared by the hot method can be served after one to two weeks. Have a nice day. Jars keep for up to a year in a cool place.

Instructions

1. 1

   Step 1

   

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   Sort through the milk mushrooms, clean them, and wash them.

2. 2

   Step 2

   

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   Before salting, milk mushrooms are soaked in cold water for 7–8 hours. Then boil the mushrooms in boiling lightly salted water for 15 minutes, skimming off the foam.

3. 3

   Step 3

   

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   Place the cooled saffron milk caps in a sterilized jar, sprinkling each layer with salt and dill seeds with pepper. Close the jars and store in a cool place.

4. 4

   Step 4

   

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   Jars are sealed. Store for winter.