Salted Saffron Milk Caps, Cold Method
Description
Homemade preserves keep for a long time. This recipe for salted milk caps using the cold method may take quite a while for the salting process itself, but you'll only need about forty minutes at most from you—while you're packing them into jars. So it's very convenient, in my opinion: the mushrooms salt themselves, and in a month you'll reap the rewards—enjoying tasty cold-salted milk caps at home or when you're visiting. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Clean the mushrooms, sort through them, and wash them. Trim off the stems and cover the caps with cold water.
- 2
Step 2
2. Soak the mushrooms in prepared salted water (10 g salt and 2 g citric acid per 1 L water). Leave for 24 hours. It is recommended to change the water at least twice.
- 3
Step 3
3. When the bitterness is gone, scald the mushrooms with boiling water. Cut large mushrooms into pieces.
- 4
Step 4
4. For 1 kg of mushrooms, use 40 g of salt. Place garlic, pepper, salt, and spices on the bottom of the jar. It is better to alternate a layer of mushrooms with a layer of salt and spices.
- 5
Step 5
5. Place a weight on top and move the jars to a cool, dark place for 24 hours. When they settle slightly, add more mushrooms and repeat until the jar is full. After a month, they're ready to eat!