Salted Milk Mushrooms, Cold Method
Description
Here is a classic recipe for preparing salted saffron milk caps using the cold method. Cold preparation, of course, takes longer than pickling mushrooms using the hot method, but it is worth it. After a long month of waiting, you will have a wonderful appetizer that fits any table. Good luck. Jars can be stored for up to a year in a cool place.
Instructions
- 1
Step 1
Wash and clean the mushrooms. Boil in salted water for 10 minutes.
- 2
Step 2
Cover the cooked mushrooms with a plate and place something heavy on top. Leave overnight.
- 3
Step 3
The next day, pack the mushrooms into sterilized jars. Garlic — layer of mushrooms — 1 tsp. salt — garlic — mushrooms — salt. Pour the brine the mushrooms were in on top. Pack down firmly, add horseradish and dill leaves. Seal with lids and store in the refrigerator. The mushrooms are ready in a month.