The fleshy hats of the breasts when salted become crispy and fragrant, which is what makes them such a popular snack. You can salt the breasts in hot and cold ways, in any case they turn out to taste good.
Pick your recipe
Cold salted breasts with spices
To pickle mushrooms this way, you will need:
- 10 kg of peeled milk;
- 300 g of coarse salt;
- 5 dill umbrellas;
- a small root of fresh horseradish;
- 10 peas of black pepper;
- 10 bay leaves;
- 2 heads of garlic.
Put the processed mushrooms in a deep bowl and fill them with ice water. Put the breasts soaked in a cold place. So that they do not deteriorate, every day 2-3 times change the water in which they are soaked.
Three days later, you can start pickling mushrooms. To do this, take a clean enameled pot, wooden barrel or ceramic bowl. Pour a small amount of salt, spices, a little chopped in small pieces of horseradish and a portion of garlic, cut into small slices, onto its bottom. On top of this layer, lay the mushrooms with the caps down, their layer should be approximately 10 cm, top with mushrooms, salt and spices.
Alternate the mushrooms and salt with spices until they completely fill the selected container. Then cover the contents of the pan with a clean cotton cloth, it must be scalded before boiling with boiling water. Set the load on a napkin and put the mushrooms in a cool place for 30 days. Periodically check the breasts; mold should not form on the napkin. If this happens, change the cloth and wash the load. Also make sure that the mushrooms are completely immersed in the resulting brine, if necessary, increase the load.