Salting Mushrooms
Description
Winter preserves made at home. For salting, I used about 5 kg of mushrooms and ended up with 5 jars of 800 grams each. When eating salted saffron milk caps, it is recommended to add garlic, vegetable oil, onion, and spices. If you like, you can even make a simple salad. To sum up: salting mushrooms at home is definitely a complicated process, but the result is superb. The preserves are ready for winter storage.
Instructions
- 1
Step 1
Carefully sort through the saffron milk caps and rinse them under cold water.
- 2
Step 2
Place the mushrooms in a large container (basin) and cover with cold water. Place a lid or wide plate on top, and set a weight on it that is not too heavy. The mushrooms should be fully submerged in water but should not be pressed to the bottom.
- 3
Step 3
The next day, rinse the mushrooms and cover them with clean water. Continue changing the water this way for 5 days.
- 4
Step 4
To check whether the mushrooms are ready for salting, cut into one and taste it. If it is not bitter, you can safely move on to the next step.
- 5
Step 5
Cut each mushroom into several pieces. Layer the saffron milk caps in a basin, sprinkling with salt as you go. Place a weight on top that is much heavier than the previous one. Let the mushrooms steep for three days, periodically removing the weight and stirring the mushrooms.
- 6
Step 6
On the fourth day, arrange the mushrooms in sterilized jars and seal with lids. Store the milk mushrooms in the refrigerator.