Milky Cap Mushrooms, Cold Method
Description
A simple way to prepare them in advance. This cold-pickling recipe for honey mushrooms is appealing above all for its simplicity and accessibility. After all, you do not have to use barrels as in the old days—everything is much more accessible! The main thing to tell those who want to know how to cold-pickle honey mushrooms so they do not spoil is to watch them during the salting process: the top layer of mushrooms must always stay in the brine, or they will grow mold! I wish you good luck making a tasty appetizer. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Thoroughly wash the mushrooms and clean off any debris. Trim the stems, then soak the mushrooms in water with citric acid and salt added (10 g per liter of water).
- 2
Step 2
2. The next day, wash the mushrooms again and keep them in the same solution under light weight once more. The main thing is to remove the bitterness.
- 3
Step 3
3. Scald the already prepared mushrooms with boiling water and pack them into a jar, sprinkling with salt and layering with horseradish and dill leaves. Keep under weight in a cool place until the mushrooms release their juice.
- 4
Step 4
4. In just a month, the mushrooms are ready to serve!