Cold Salting of Saffron Milk Caps
Description
Winter preserves at home. Want a tasty lightly salted mushroom appetizer to go with a shot? Then you definitely need to salt milk mushrooms using the cold method at home. Mushrooms salted this way keep for a whole year. You can use them not only as an appetizer, but also as an important ingredient in salads and other dishes. Good luck! Store in a cool, dark place.
Instructions
- 1
Step 1
Sort through and rinse the saffron milk caps. Transfer the mushrooms to a large container and cover with cold water. Cover with a plate and place under a weight (2 kg) for 3 days. Change the water 2–3 times a day so they do not turn bitter later.
- 2
Step 2
After three days, remove the mushrooms from the water, pat them dry, and rub them thoroughly with salt. Layer the milk caps in a large basin or barrel. Between each layer, add garlic and pieces of horseradish root. Cover the top layer with several layers of cheesecloth, then place dill and leaves of currant, horseradish, and cherry on top. Place the weight (press) again (3 kg). Store the mushrooms in a cool place for 30 days.
- 3
Step 3
Next, the mushrooms can be stored in sterilized jars in a cool place, without screwing on the lids.