Salting Milk Caps
Description
A preservation recipe without unnecessary complications. I personally just love salted mushrooms. But as you know, store-bought preserves are not the same at all — they lack the flavor and aroma of homemade mushrooms. That is exactly why, once I discovered this simple way to salt saffron milk caps on my own, I salt mushrooms every year! Guests at feasts then admire such a wonderful appetizer for a long time afterward! So I recommend you try salting saffron milk caps at home as well — it is very simple, and the result will not disappoint you. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Wash the mushrooms thoroughly and clean off any small debris. Then lightly salt the water and add citric acid. Soak for three days.
- 2
Step 2
2. Every day you need to change the brine for the wave mushrooms, but it won’t take much time. On the third day, pack the pickling container in layers—mushrooms, then salt, dill, and seasonings—and so on. Place the mushrooms cap-side down.
- 3
Step 3
3. Cover the mushrooms with a lid (a wooden one works best), and place a weight on top so the mushrooms release their juice faster but do not float. Leave them like this for a day. They should be completely submerged in the brine.
- 4
Step 4
4. And together with the weight, move the mushrooms to a cold place for one to two months. Done!