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What is the boiling time for milk mushrooms that will be salted?

Milk mushrooms

Milk mushrooms should be boiled for 15 minutes. Before boiling the mushrooms, put them into water for some time.

Salted milk mushrooms (complicated recipe)

Ingredients for salting milk mushrooms
Milk mushrooms, for every kilogram of milk mushrooms you need to have 50 grams of salt (2 tablespoons), 12 leaves of blackberry, cherry 6 leaves, 2 dill ligament, 5 bay leaves, 2 oak leaf, cloves and cinnamon, pepper and garlic to taste (by the way, garlic lowers shelf life of salted milk mushrooms, better put garlic to the mushrooms when serving).
Cooking salted milk mushrooms
Soak mushrooms in ice water for 24 hours, every 12 hours change the water. Cook the mushrooms in enamelware for 15 minutes on low heat, add a tablespoon of salt and cook for another hour. Cool them.
At the bottom of the dish (an enamel pan, ideally - a barrel of oak) pour a layer of salt, leaves, spices, a bunch of dill. Put mushrooms in equal layers, sprinkling with salt, pepper, garlic and seasonings. Pour the brine (half a cup per 1 kg of milk mushrooms). Put a clean cloth on the top and pressure. Keep in refrigerator for 10-15 days and after salted mushrooms can be put in jars.

Salted milk mushrooms (easy way)

Per kilogram of milk mushrooms you will need 1.5 tablespoons of salt, 2 bay leaves, 3-4 pieces of black pepper.

Cooking salted milk mushrooms
Keep milk mushrooms for 8-10 hours in the icy water, put in an enamel pan, sprinkling each layer with 1-1.5 tsp of salt, add bay leaf and pepper. Then put under pressure. Leave for a week in the fridge and after you can put salted milk mushrooms in the jars.

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