Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Woolly Milkcaps700 g
- Salt30 g
- Bay leaf3 pcs
- Currant leaves3 pcs
- Dillto taste
- Water1 l
Nutrition
per 100 g
- Calories
- 9 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
Instructions
Salted mushrooms are good. Any are good, but salted Woolly Milkcaps are the best. The only drawback is that when salted and pickled, they lose their pink color and become somewhat plain-looking, gray. But I think that won't stop you, and you will try to prepare them according to my recipe. Woolly Milkcaps are salted using hot and cold methods; neither is difficult, but for now I will tell you only about the cold method. Wash the mushrooms thoroughly, but do not try to taste them raw — you will get poisoned, not fatally, of course, but you will suffer for a couple of days; they can be made into food only after certain processing. For cold salting, prepare a brine at the rate of 1 l of 2% salt solution per 10 kg of mushrooms. Soak the Woolly Milkcaps for 2-3 days, changing the brine 2 times a day. After soaking, sprinkle a handful of salt over the bottom of a container and place the mushrooms cap-side down. Arrange the mushrooms in layers, sprinkling each layer with salt, about 2 tbsp per 10 kg of mushrooms. Also add spices to each layer. Cover with a clean cloth and place a weight on top. If the released juice is insufficient, add brine (750 g of salt per 16 kg of mushrooms). These salted Woolly Milkcaps are ready in 40-50 days.
