Milk mushrooms for the winter using the hot method
Description of preparation:
Soaking milk mushrooms allows them to get rid of bitterness and pine aroma. Milk mushrooms are perfectly stored in a cellar or in a cold basement. Do not cover the mushrooms with iron tight lids, as without oxygen access, botulism may develop in the jars. If the mushrooms are too salty, rinse them with cold water and you can even soak them briefly in cold water.
Prepare all the necessary ingredients for cooking black milk mushrooms for the winter using a hot method.
Clean the mushrooms from dirt and place them in a container. Fill the milk mushrooms with cold water and soak them for 3-4 days, every day, changing the water twice.
Gently rinse the milk mushrooms again and place them in a saucepan with a thick bottom. Pour in cold water and cook for 30 minutes after boiling. Drain the mushrooms in a colander and rinse.
Pour water into a saucepan, add salt and bring to a boil. Rinse the greens and place in a saucepan except for the garlic, cook for 30 minutes over medium heat.
Place the boiled mushrooms in the brine and cook for 30 minutes. Remove from heat and cool completely.
Wash the jars thoroughly and sterilize in any convenient way. Place the finished mushrooms in jars so that there is greenery on top and brine to the very top. Cover with plastic lids and store in a cool place. They will be ready in 15 days.
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