Quick Salted Milk Mushrooms
Description
A simple way to put food up for later. This is a simple recipe for quick salted milk caps. First, soak the mushrooms in cold water for 10 hours, then rinse them. The salting itself goes very quickly. Layer the milk caps, sprinkling each layer with salt, and do not forget horseradish leaves and dill. Keep under a press for up to 25 days, after which the mushrooms are ready to eat. Have a nice day. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Thoroughly rinse the saffron milk caps, clean them, and soak in cold water for 10 hours, then rinse again.
- 2
Step 2
Place dill umbels with seeds and horseradish leaves at the bottom of the pot. Then layer the saffron milk caps, salting after each layer.
- 3
Step 3
On top, add dill and horseradish leaves, cover with salt, and press down with something heavy.
- 4
Step 4
After 20–25 days, the milk mushrooms are ready—salted and crisp.