Black milk mushrooms for the winter

Most often, white milk mushrooms are used for salting, but black ones are in no way inferior to them in taste and their properties. Therefore, feel free to pick such mushrooms and harvest them for the winter in a hot way.

Often, an unusual combination of products gives an excellent result, this fully applies to milk mushrooms in tomato. The appetizer turns out to be simply extraordinary: spicy tomato sauce and crispy mushrooms.

Salted milk mushrooms are combined to taste with the aroma of dill. In this recipe, you are invited to salt them in a cold way and immediately in jars. Take dill in umbrellas. If they are not there, then you can use dry dill seeds for pickling milk mushrooms.

The hostess's garlic is rarely added to salted milk mushrooms, as it interrupts the taste of mushrooms, but there are also lovers of garlic pickles. Garlic for mushrooms is cut into slices and added at the rate of 4 cloves per 1 kg of mushrooms. Salt black milk mushrooms in a cold way, which preserves the crispy taste of the mushrooms.

You are offered the simplest recipe for pickling black milk mushrooms at home. Although these mushrooms are considered conditionally edible, this appetizer will turn out to be very tasty. Salt milk mushrooms with a lot of seasonings and in small non-standard jars.

Every housewife wants to pickle milk mushrooms so that they have a crispy taste and a wonderful aroma. This nondescript mushroom has more protein than chicken meat, and is the only non-animal product that contains vitamin D. In modern apartments, this preparation can be made by salting black milk mushrooms in jars.

Cold salted black milk mushrooms have a slightly different texture and aroma than those salted with heat treatment. According to this recipe, you can quickly prepare milk mushrooms with a large harvest, which makes it possible to choose young and dense mushrooms for harvesting. You can pick mushrooms gradually. They are salted in a large container and added as they come from the forest. Salted without any spices, which makes it possible to enjoy the pure taste of salted mushrooms.

Hot salting of black mushrooms is the most popular method of harvesting these mushrooms. Black milk mushrooms will remain firm and crispy despite heat treatment. Salting them begins with soaking the mushrooms for one day. Then the mushrooms are boiled for only 5 minutes and placed in jars along with salt and spices.

Salted milk mushrooms in the process of salting always lose some of their strong and crunchy taste, oak leaves contain a lot of tannins, it is not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves keep fungi from mold. They do not have their own aroma and do not interrupt the natural taste of salty milk mushrooms, and spices and seasonings can be added before serving the mushrooms to the table. Salt the milk mushrooms in a cold way with preliminary soaking.

Milk mushrooms, especially black ones, themselves are very bitter due to the large amount of bitter milky juice. As a result of soaking, the juice and bitterness are gone, but the mushroom aroma and its crisp taste remain. In this recipe, you are encouraged to soak the milk mushrooms for a week before pickling and change the water 2-3 times a day, and then pickle in a 3-liter jar. Try it, the result is wonderful!

Cold pickling of mushrooms in jars will be an easy and quick way for you to prepare mushrooms for the winter. Milk mushrooms are crispy and combine the natural forest aroma with the aroma of spices. With a large amount of mushrooms, it is suggested to first salt them for 3 days in a large bowl, and then put them in glass jars.