Salted Milk Mushrooms in Jars for Winter

Description

This recipe for salting milk caps in jars for winter, as you can see, is actually very simple. And what delicious mushrooms you'll end up with! Milk caps salted this way for winter are best stored in the refrigerator when made at home. They can keep for up to six months, but are usually eaten sooner.

Instructions

1. 1

   Step 1

   

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   1. Wash the mushrooms thoroughly.

2. 2

   Step 2

   

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   2. Cover with cold water and keep under a weight for three days.

3. 3

   Step 3

   

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   3. Change the water every day so that all the dirt and the characteristic bitterness leave the mushrooms. Then slice the mushrooms and salt them. Use non-iodized salt.

4. 4

   Step 4

   

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   4. This is what they look like. Place them under heavy weight again for three days.

5. 5

   Step 5

   

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   5. Then transfer to jars. Pour over with the released juice.