Hot salting of milk mushrooms in glass jars

We sort out the milk mushrooms from random debris, clean them from surface contamination. If there are places that cannot be cleaned, it is better to simply cut them off. Then we thoroughly wash the mushrooms in a large amount of water. You can use a toothbrush to get the best cleaning results. We place the washed milk mushrooms in a bowl of a suitable volume and fill it with cold water. We leave them to soak for twelve hours. During this time, you need to change the water a couple of times.

Pour water for cooking in the specified amount into a saucepan and add salt. Bring the solution to a boil and dip the soaked milk mushrooms into it. We boil for thirty minutes, be sure to remove the foam.

After the specified time, the mushrooms are thrown into a colander and rinsed with a stream of cold running water.

To prepare the brine, bring the specified volume of water to a boil and add salt, allspice peas and bay leaves. Boil for one minute and remove from the stove. Wash the jar and lid and sterilize it in any convenient way. Put pieces of peeled garlic and dill umbrellas at the bottom of the jar. Put the prepared milk mushrooms on top. Fill them with hot brine and cover them loosely. Cool the rest of the brine and store in the refrigerator. We leave the mushrooms in a jar at room temperature overnight. And in the morning we add the remaining brine to the jar, since some of it will be absorbed into the mushrooms. We close the milk mushrooms with a lid and put them in the refrigerator or cold cellar. After three to four weeks, the mushrooms will be salted and ready to eat.