We salt milk mushrooms in a jar in a cold way recipe. How to salt white milk mushrooms - the best ways to harvest mushrooms for the winter

Bitter pungent taste and firmness mushrooms create a lot of trouble for housewives in the kitchen, especially when harvesting for the winter. I would like to get rid of the bitterness caused by milky milk, and at the same time preserve their original hardness. Despite these controversial properties of mushrooms, they still found their place in many dishes. In addition, lovers of "silent hunting" appreciate them for their saturation with vitamins and proteins, as well as for their calorie content, which is equivalent to meat. We managed to collect advice from experienced chefs and learn in detail how to prepare delicious milk mushrooms for the winter.

Drying milk mushrooms

Like any mushrooms, these representatives of the russula genus are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven, at the stake.

Important! Due to the taste characteristics, milk mushrooms were included in the list of conditionally edible mushrooms. They are not toxic and not hallucinogenic, but are suitable for eating only after special processing.

If you chose this one out of the many ways of harvesting milk mushrooms for the winter, before starting work you should have young and not flabby mushrooms collected in sunny weather. Select undamaged specimens, carefully inspect them, clean them of the remnants of leaves and earth. After that, wipe with a damp cloth, but do not wash. Water is very quickly absorbed into the structure of forest trophies, as a result of which they lose their taste properties, and over time they can become moldy and crumble. Large mushrooms need to be divided in half and cut off the legs of all.

Now it's time to decide where you will harvest milk mushrooms for the winter.

How to dry mushrooms naturally

Mushrooms strung on pre-prepared rods of stainless materials or harsh threads are hung in the air on a sunny day or in a well-ventilated dry room. It is desirable that drying takes place away from the road, in a place protected from wind and dust. The ideal option is an attic or roof.

To cook mushrooms in the air and the sun, you can use a wooden sieve, a sheet of plywood, and even an ordinary table. In these cases, the workpieces are spread in a thin layer and they are monitored to turn them over in time. Mushrooms need sunbathing until they lose their juiciness, until they become dry and brittle. For this, in good weather, sometimes a day is enough.

How to dry milk mushrooms using the oven

When the dampness of the street does not allow for natural cooking, dry the milk mushrooms in the oven. First, they are kept at temperatures up to 50 degrees and
placed at the top of the oven. And when the moisture evaporates, after about 4 hours, the temperature can be gradually adjusted to the level of 75 degrees and rearranged lower. Do not forget to turn the milk mushrooms and make sure that they do not get tired. It is recommended to dry them at the initial temperature. If you want to dry several baskets of forest gifts, you can, without waiting for the completion of the process of the first baking sheet, put the second one in the top row. But remember that for each batch, the inventory must be washed and wiped dry.

Did you know? Gourmets refuse dried mushrooms, believing that during processing they lose their taste and acquire an unpleasant dark color.

Ready mushrooms are placed in plastic bags and sent for storage away from strong-smelling products. Before eating, be sure to scrupulously wash and soak for several hours in water in order to remove their inherent bitterness.

How to pickle milk mushrooms for the winter

Salted milk mushrooms are loved by many with a variety of recipes for cooking for the winter. It is these blanks that are very popular with culinary specialists of different levels. Depending on taste preferences, there are several salting techniques. And almost always there is no risk that the mushrooms will turn out tasteless.

How to prepare milk mushrooms for salting for the winter

Forest trophies will acquire a delicate spicy taste only after doing some cooking tricks. In the process of preparation, as usual, they must be sorted out, sorted, cleaned of soil residues and weighed. Immediately throw away stained mushrooms with insects or worms living in them. Then thoroughly rinse everything selected, preferably in running water using a washcloth or toothbrush. Pure mushrooms are left to soak for three days in an enamel pan.

Moreover, the water must be renewed daily every 4 hours. If the kitchen where the container is located is hot, two days will be enough. Readiness is checked by chewing a small piece of mushroom. If they are not bitter, they are thoroughly washed and large specimens are cut coarsely.

How to salt milk mushrooms for the winter in a cold way

Before preparing milk mushrooms for the winter using this technology, it is important to take their soaking seriously - this will be reflected in their taste. Traditional recipes for simple salting do not require excess ingredients.

For cooking you need:

• 2 cups of table salt;
• old dill stems without caps;
• a few leaves of cherries (can be replaced with currants);
• horseradish leaves;
• a few cloves of garlic;
• 5 kg mushrooms.

Salt the mushrooms and transfer to a prepared container. Suitable wooden tub, enamel pan. It is important that there are no splits and rust spots on the dishes. Dip small mushrooms in salt each separately. Then we generously shift them with garlic, chopped horseradish. So that your pickle does not darken, experienced chefs recommend tying it loosely with gauze, on which put all the remaining leaves on top, including horseradish.

Then we cover it with a plate (if we are talking about a saucepan) or a circle, we pump it with something heavy, but small, so that the mushrooms will soon drown in the brine that will be released. We send the barrel to the cellar and make sure that mold does not form on top.

If you are salting milk mushrooms in a cold way for the first time, remember: to avoid this, the top layer should always be in brine. In a month, you can diversify your table with pickles. Ready-made mushrooms amaze with the whiteness of the fleshy pulp and taste, they are transferred to glass jars or left in a tub.

Important! In no case do not clog salted milk mushrooms with a tight lid. This contributes to the development of microbes that cause botulism and poisoning.

Salted milk mushrooms are used to prepare simple salads, festive dishes, various snacks and savory diet cutlets. And also served as a separate dish with sunflower oil and onions.

How to salt milk mushrooms in a hot way (in jars)

This method was created for impatient lovers of mushroom dishes. Delicious mushrooms can be savored in a few weeks. Also, the technique is considered safer, because mushrooms undergo heat treatment during harvesting. Salting mushrooms in a hot way is also not troublesome. The composition of the marinade can only be from vinegar and salt, and can be supplemented with leaves of laurel, currant, cherry, horseradish; garlic cloves, dill, allspice or black pepper. You can expand the ingredients to your liking.

For marinating mushrooms according to the classic recipe, you need:

• currant leaves;
• 2 tablespoons of salt;
• 1 kg of mushrooms;
• 1 liter of water;
• 6 tablespoons of vinegar;
• 2 tablespoons of sugar.

We cut the prepared mushrooms and transfer them to a saucepan with water. After boiling, cook for another 10 minutes, removing the foam. Mix salt and sugar with water, add vinegar and put on fire. When it boils, add the mushrooms and boil for about 20 minutes. After that, transfer to jars and roll up the lids.

When choosing a cooking method, many are interested in how to store salted milk mushrooms. When compared, the cold method loses. Such mushrooms can stand in the cellar for no more than six months, and pickled ones will not spoil for a year. True, in both methods their hardness is lost, the pickle is suitable for filling in pies and soup.

Methods for freezing milk mushrooms

Freezing is often pierced by inexperienced mushroom pickers. Subsequently, milk mushrooms, after defrosting, look like something slippery, gray and unpleasant.

Obviously, this method is not easy and requires certain knowledge:

1. Milk mushrooms are wet mushrooms. If they are sent to the freezer without pre-treatment, they will retain their natural bitterness and will not be suitable.
2. The lower the porosity, the more the mushroom is suitable for freezing.
3. Before freezing milk mushrooms should be sorted by size. The big ones are cut into pieces.
4. Frozen mushrooms can be stored for no more than four months at a temperature of -14 degrees.
5. Mushrooms can only be defrosted once.
6. When defrosting, milk mushrooms do not thaw in the microwave or oven.
7. Before freezing, milk mushrooms are boiled, fried or simply scalded.

The culinary history of milk mushrooms began in Rus' more than a thousand years ago, when incomparable snacks, fragrant pickles and dried semi-finished products were prepared from them. Then such mushrooms were salted in tens of kilograms in special barrels. Today, mushroom pickers not only know how to salt white milk mushrooms for the winter, but also successfully store them in freezers, and earlier the only way to preserve the impeccable taste of the product for a long time was salting. In our article you will certainly find a lot of useful information on this topic.

Regardless of which particular recipe for pickling white mushrooms you liked, every housewife should know a couple of secrets and culinary tricks:

Armed with these useful tips, you can safely proceed to the processing of mushrooms and the preparation of delicious preservation from mushrooms. We have selected for you the most successful recipes for salting such forest products for every taste:

Cold-salted white mushrooms

Ingredients:

• fresh milk mushrooms - 5 kg .;
• rock salt - 0.4 kg;
• horseradish root;
• currant and cherry branches with leaves;
• dried dill;
• garlic.

Cooking process:

1. Salting white mushrooms in a cold way, in any case, begins with the preliminary processing of mushrooms and their thorough cleaning. After rinsing under running water, each mushroom must be cleaned of debris and dirt, and then all mushrooms should be placed in a large enameled pan or bowl, pour cold water, and loosely cover with a lid or a flat dish with a large load on top.
2. Soak the mushrooms in cold water for three days, it will need to be changed daily at least 3 times. After that, all the liquid that has absorbed bitterness and other unnecessary enzymes must be drained.
3. This recipe provides that after soaking, each mushroom should be generously rubbed with salt. After that, the products can be evenly distributed over the prepared salting dish. Spread the mushrooms in layers, and sprinkle each of them with spices, spices and garlic petals with horseradish root.
4. When the dishes for salting are completely filled, the top layer of mushrooms must be covered with three layers of gauze, and the rest of the spices, dried herbs and horseradish leaves should be placed on top. A press should be placed above the products, which will accelerate the release of brine from the mushrooms.
5. When the saline solution completely covers the milk mushrooms, they will need to be placed in a cool place and kept there for about a month. If there is not enough juice, add saline from time to time to prevent food from becoming moldy.
6. Now you know how to pickle white milk mushrooms in a cold way. It remains only to distribute the mushrooms in sterilized jars, close them with lids and send them to the cellar for storage.

Classical salting of milk mushrooms in a cold way

Ingredients:

• salt - 0.15 kg;
• milk mushrooms - 5 kg;
• currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.;
• dry dill - 3-5 branches;
• horseradish leaves - 2 pcs.

Cooking process:

1. Salted white milk mushrooms in a cold way according to the traditional recipe will certainly appeal to your taste and will be an excellent addition to the festive table. First, start processing fresh mushrooms. The sooner you start cleaning them after collecting the product, the better. This will minimize possible waste and improve the quality of the final preservation.
2. After washing and cleaning, pour the mushrooms with cold clean water, which will get rid of bitterness and other harmful substances. Now you can cover the bottom of the prepared barrel or saucepan for salting with currant and cherry leaves, as well as half of the dried dill. Lay the mushrooms in a dense layer, caps down, and sprinkle generously with salt on top. Approximately 25-30 grams of salt should go to each layer.
3. Repeat layers until you run out of mushrooms, and top with the remaining dill and horseradish leaves. Then you will need to cover the food with a clean towel or cotton cloth, put a flat dish on top and put a load on it. Keep mushrooms in a cellar or other cool place for at least 40 days until completely salted.
4. Ready-made mushrooms can be eaten immediately, added to pies or supplemented with delicious recipes for winter salads. Mushrooms can also act as an excellent independent snack. Divide into sterilized jars and store in a cool place.

Hot way: spicy pickled white milk mushrooms

Ingredients:

• white milk mushrooms - 5 kg .;
• salt - 0.05 kg for each liter of marinade;
• sugar - 0.025 kg for each liter of marinade;
• vinegar - 0.015 liters for each liter of marinade;
• garlic;
• carnation;
• allspice and black pepper;
• Bay leaf.

Cooking process:

1. Salting white mushrooms in a hot way is also not complete without careful processing and soaking procedures. After three days spent in cold water, the mushrooms will become suitable for the next stage of preparation.
2. Pour the mushrooms into a saucepan, cover with cold water and send to medium heat. When the broth boils, boil the milk mushrooms for 10 minutes. Do not forget to remove the foam from time to time. After cooking, they should be rinsed under running water, and then poured with new water, supplemented with spices and boiled again. This should take about 15 minutes.
3. Sterilize the canning jars, and then place slices of fresh garlic, currant leaves and cherries on their bottom. As soon as the marinade with milk mushrooms is removed from the heat, you can put the products in jars and pour them with hot spicy broth up to the neck. Then close the canned food with lids, wrap them in a blanket, cool completely and send them to the cellar for storage. Such salting of white mushrooms in a hot way will take you very little time.

Pickled mushrooms: the second option for hot canning

Ingredients:

• fresh milk mushrooms - 1 kg .;
• water - 1 l.;
• vinegar - 0.125 l.;
• sugar - 0.05 kg;
• salt - 0.05 kg.

Cooking process:

1. If you just want to salt white mushrooms in a hot way, this recipe should certainly interest you. First, free the forest products from debris and dirt, wash thoroughly, sort out the mushrooms, and then leave them to soak for three days.
2. Rinse the soaked milk mushrooms, fill with fresh water, and send to the fire in a large saucepan. From the moment of boiling, cook for 10 minutes. Drain the finished broth, add new water and season with vinegar, salt and sugar. In such spicy water, boil milk mushrooms for at least 15 minutes.

Hot salting of white mushrooms in this case consists in the fact that the mushrooms, just removed from the fire, are packaged in jars, corked and cooled. Conservation is ready! It is best to store such products in the refrigerator or in the cellar. An equally tasty snack can turn out if.

Greetings, my dears!

Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch mushrooms at the festive table, especially on New Year's Eve, which is just around the corner (some four months left!).

By the way, in ancient times in Rus', the mushroom was called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day the breast is considered inedible, so it is not eaten even in salty form.

For salting, mainly the white representative of this fungus is used. While in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish hat. However, in our article you will also find a very tasty recipe for pickling black mushrooms. So get creative and enjoy the fruits of your labor! Happy preparations!

Mushrooms cooked according to this recipe are incredibly crispy and mouth-watering. It is especially pleasant to serve them to the table along with onions and vegetable oil.

Ingredients:

• Milk mushrooms
• Garlic
• Dill or fennel seeds

We clean and soak the mushrooms in a bowl of water. We insist for a day. We drain the water several times to get rid of bitterness.

We put oppression in the form of a plate so that the milk mushrooms are completely immersed in water.

After a day, we remove the remaining dirt from the mushrooms with a brush and transfer them to a clean container.

Fill with water so that the milk mushrooms are completely immersed in water. We put on fire.

Immediately after boiling, we note the time and boil the mushrooms for no more than five minutes! Otherwise, they will not turn out crispy.

With the help of a slotted spoon, we take out the milk mushrooms from the pan and transfer them to another container.

Sprinkle the first layer of mushrooms with salt.

We put it under pressure and leave it for two days at room temperature, not forgetting to periodically check the mushrooms.

Let's take the pressure off.

We begin to put the milk mushrooms in a jar, not forgetting to flavor each layer with garlic and dill. The procedure is repeated until the jar is full.

We pierce the mushrooms near the walls of the jar several times with a knife so that excess air does not form, and the brine penetrates down.

Sprinkle the rest of the garlic and fennel seeds on top.

Fill the jar to the brim with boiled salted and cold water. We close with a capron lid. We send milk mushrooms for storage for a month in the refrigerator. After that, you can eat, bon appetit!

How to salt raw mushrooms (mushrooms) in a hot way - a simple winter recipe in jars

Well, just very tasty mushrooms are obtained if you cook them using this technology. Most importantly, do not spare salt and water for them!

Prepare for 2 buckets of milk mushrooms:

• 6 liters of water
• 18 tablespoons salt (heaping)
• Bay leaf
• black peppercorns

Step by step cooking method:

Rinse mushrooms well.

Divide them into clean containers.

Fill with water and put on fire to boil.

Bring to a boil and immediately remove the foam.

Lower the heat and cook for 5 more minutes.

Drain the water through a colander. While the milk mushrooms cool down a bit, prepare the brine: pour water into the pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.

At the bottom of each pre-washed jar, place one bay leaf and a third of a teaspoon of black pepper.

Arrange the mushrooms loosely in the jars.

Fill with hot brine and close the jars with nylon lids. Put our blanks in a cool place and after 40 days enjoy their incomparable taste.

Tip: be sure to check that the jars are filled with brine to the brim, otherwise the mushrooms will darken!

Proper salting of dry milk mushrooms for the winter in a hot way

This recipe will provide you with a delicious mushroom appetizer for the holiday table. Your guests will love it, you'll see!

We will need:

• dry milk mushrooms
• horseradish leaf
• raspberry leaf
• cherry leaf
• oak leaf
• 2 dill umbrellas
• Bay leaf
• carnation
• allspice

Step by step cooking method:

Soak for 6-7 days, changing the water three times a day.

We put on fire, bring to a boil and cook over low heat for 15-20 minutes.

Drain the water through a colander and leave the mushrooms to cool for 30 minutes.

At the bottom of the salting container we spread the bay leaf, allspice, cloves, garlic and a couple of pinches of salt.

We also add a couple of cherry leaves and one leaf of raspberry, horseradish, oak, as well as a dill umbrella.

We spread the first layer of mushrooms, sprinkle them with a pinch of salt and again spread the same spices and seasonings as for the first layer.

After laying the last layer, cover the mushrooms with leaves.

We cover the container with mushrooms with gauze and put the press. We remove the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure that there is brine in the mushrooms, otherwise they will deteriorate!

If you do not want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salt water to each of them.

How to salt milk mushrooms quickly and simply not for the winter?

I really like this recipe, because you can eat such mushrooms after 5 days. I do not like the cold way of pickling mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning by them increases.

Take the following ingredients:

• Milk mushrooms
• Garlic
• Black peppercorns
• Bay leaf

Step by step cooking method:

Rinse and soak the mushrooms overnight, changing the water two to three times during this time.

Transfer the mushrooms to a saucepan with slightly salted water, put on the stove, wait for it to boil and then cook on the fire for 20-30 minutes.

Cool the mushrooms until warm.

Prepare garlic, black peppercorns, bay leaf and salt.

Salt each mushroom and place in a bowl with a hat down.

Place garlic, bay leaf and pepper on each layer of mushrooms.

Set the oppression and put the mushrooms in the refrigerator. After 5 days, you can enjoy ready-made salted milk mushrooms, bon appetit!

Recipe on how to salt black milk mushrooms in a hot way (in brine)

Most often, porcini mushrooms are used for salting. However, black is no worse. Especially if you know how to cook them properly. So try it, good luck!

Prepare:

• Black milk mushrooms
• dill umbrellas
• Bay leaf
• Garlic
• peppercorns

Step by step cooking method:

Clean the mushrooms and scrape their legs. Fill with water.

Soak for a day, not forgetting to change the water for black milk mushrooms a couple of times.

The next day, drain the water and rinse the mushrooms.

Fill the pot with water and put on fire.

After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and boil them over medium heat for 40-45 minutes.

Drain the water through a colander and leave the mushrooms to cool.

Put the dill and garlic in the bottom of the jar.

Spread a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of mushrooms.

Top each layer of mushrooms with dill and garlic.

Cover with gauze on top, put a press and leave in a cool place for 2 weeks.

How to salt white milk mushrooms for the winter in jars in a cold way - the right recipe at home

My grandmother knows this way. Moreover, milk mushrooms always turned out to be very tasty and fragrant. If you want to try, welcome to the table!

Ingredients:

• White milk mushrooms
• Garlic
• Allspice
• Black peppercorns

Step by step cooking method:

Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.

Thoroughly wash each breast with a dishwashing sponge.

At the bottom of the pan we put chopped cloves of garlic, peas of allspice and black pepper, as well as salt at the rate of 1 tablespoon with a slide per 1 kg of mushrooms.

Lay the mushrooms upside down.

Sprinkle each layer with garlic and pepper.

When the container is 2/3 full, be sure to set the oppression so that the mushrooms release the juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, salted white milk mushrooms are ready! Bon appetit!

Cooking salted mushrooms with cold brine

This recipe was taught to me by a familiar mushroom picker, who actually does not crawl out of the forest in the fall. After all, the end of August - the beginning of September is the hottest time for collecting milk mushrooms.

Take for 1 kg of mushrooms:

• 40 g salt
• bunch of dill
• 1 PC. bay leaf
• horseradish root
• 5-6 garlic cloves
• pepper - to taste

Step by step cooking method:

Clean and cut the mushrooms.

Put them in the pan with the pores up.

For three days, soak the milk mushrooms in a saucepan with oppression, changing the water 2-3 times a day.

Crush a dry bay leaf into a cup, chop the garlic cloves and horseradish root.

Add salt and dill.

Add ground pepper mixture.

Mix well.

Pour a mixture of spices to the bottom of the jar and lay out the mushrooms. Do everything in layers.

Press down on the mushrooms to make them tighter.

In this form, the jar must be put in the refrigerator. In 30-40 days they will be ready!

Attention: if you tightly close the jar of mushrooms, then botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!

Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)

In order for the mushrooms to be crispy and tasty, they need to be salted in a cold way. However, many are afraid to do this because of the risk of catching botulism, because milk mushrooms are considered conditionally edible mushrooms.

Therefore, if you are so afraid for your health, but at the same time do not want to give up pickled mushrooms, cook them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!

Do you have a favorite recipe for salted mushrooms? If yes, I will be glad if you share your experience in the comments. See you on the blog!

Milk mushrooms are very tasty mushrooms that are just perfect for pickling or pickling. The recipe for this appetizer is very simple, but there will be a delicious dish on the table that will win over every member of the family. Even the most demanding gourmets will not be able to remain indifferent when they see this work of culinary art on the table.

1. Milk mushrooms are ideal for pickling or pickling.
2. It is important to correctly calculate the required amount of salt. If the dry salting method is used, then 40 g of salt per 1 kg of mushrooms is taken. With a cold version of salting, 3.5-4.5% of salt is taken for the total weight of the mushrooms.
3. When using the cold salting method, the mushrooms must be blanched (place in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, salt). Thanks to this technique, souring will not occur, unpleasant bitterness will go away.
4. For salting, it is recommended to use barrels or tubs made of spruce.
5. Salted mushrooms must be stored at a temperature of 0-4C.
6. Before serving, they are washed or soaked in clean water (cold).

The best step-by-step recipes for salting milk mushrooms in a cold way with a photo

You can cook a huge number of a wide variety of dishes from mushrooms, but the most popular recipe for salting milk mushrooms. The ready-made appetizer fascinates with its soft and delicate taste, it will be a great addition to any holiday table. How to properly salt milk mushrooms is of interest to many housewives. Experienced mushroom pickers recommend adding cherry, horseradish or currant leaves, thanks to which the taste of the finished dish will become much brighter and more interesting.

Recipe for salting in a barrel

Ingredients:

• milk mushrooms - 4.5-5 kg;
• salt (not very fine) - 2 tbsp.;
• currant (cherry) leaves - to taste;
• garlic - 7-8 cloves;
• horseradish (leaves and root) - 2-3 pcs.;
• dill tubes (only without a hat) - to taste.

Cooking:

1. This is the easiest way to prepare a delicious snack. First you need to clean, rinse well and soak the mushrooms.
2. Carefully place them in a container (barrel).
3. Place garlic, horseradish, spices between layers.
4. Then pour plain running cold water, place a lid on top. Next, set the oppression, so that the mushrooms will be completely covered with brine.
5. For a day or two, the barrel should stand in a cool room. It is important to regularly change the water to fresh water, and soak the snack for at least 2 days.
6. Then leave the barrels in a cool place for a month. During salting, constantly make sure that the top layers of preservation are covered with brine, otherwise mold will begin to appear.
7. As soon as the appetizer is ready, arrange the mushrooms in pre-sterilized glass jars, close with plastic lids. But they can be stored directly in barrels.

Canned white milk mushrooms without vinegar in jars

Ingredients:

• milk mushrooms white - 3-4 kg;
• vegetable oil - to taste;
• salt - to taste;
• dill (umbrellas) - 3-4 pcs.;
• garlic - 4-5 cloves.

Cooking:

1. Peel the mushrooms, rinse several times with running water.
2. Soak them for 2-3 days in clean water (it is important to change the water once a day).
3. If the mushrooms are very large, they need to be cut into pieces.
4. After a few days, fill a deep saucepan with water and put on fire. Once it starts to boil, add salt.
5. Put mushrooms in boiling water. Boil them exactly 7 minutes.
6. Then remove the mushrooms and transfer to a container filled with cold water. Add salt - for 3 liters of water 1 stack of the substance.
7. To taste, put dill umbrellas, chopped garlic cloves there (vinegar is not needed).
8. Oppression is placed on top, you must wait about 24 hours.
9. After the time has elapsed, spread the appetizer into pre-prepared jars, pour brine on top, add vegetable oil, close the jars with plastic lids.
10. A month later, this delicious dish will be completely ready.

Black mushrooms in hot brine

Ingredients:

• black milk mushrooms - 1 kg;
• dry dill umbrellas - 2-3 pcs.;
• salt - 50 g;
• garlic - 5-6 cloves;
• fresh cabbage leaves - 3-4 pcs.

Cooking:

1. Milk mushrooms are thoroughly cleaned of debris, cleaned, washed several times with cold water. Then they are transferred to a large basin, filled with water and left for several hours.
2. After the specified time, the mushrooms are transferred to a deep container, filled with water, put on the stove. As soon as they begin to boil, the fire is reduced to a minimum, the container is left on the stove for another 20 minutes.
3. The mushrooms are removed with a slotted spoon and set aside to cool.
4. Mushroom broth is filtered and cooled, left for some time in the refrigerator.
5. In a deep container in which milk mushrooms will be salted, 2-3 tbsp. l. coarse salt, then - dill seeds, peeled garlic cloves are laid. You can add bay leaf, but only a little so it doesn't feel too strong.
6. Mushrooms are laid out with hats down and evenly distributed, a little salt is poured, the first layer is laid out again, etc.
7. A flat plate and a liter jar of water (press) are placed on top.
8. Milk mushrooms should be completely covered with brine. If it is not enough, add plain water.
9. Instead of a lid, use a clean towel or gauze folded in several layers.
10. Wait a few days for the milk mushrooms to be well salted.
11. Then fill them with pre-prepared jars, lay cabbage leaves on top.
12. Close the jars with lids and send to the cellar or store in the refrigerator.
13. A week later, the appetizer will be ready. It turns out very tasty preservation.

Salting dry mushrooms for the winter

Ingredients:

• currant leaves - to taste;
• dry milk mushrooms - 2-3 kg;
• cherry leaves - to taste;
• salt - 5% of the total mass of mushrooms;
• horseradish leaves - to taste;
• garlic - 4-5 cloves;
• onion - 1 head;
• dill umbrellas - 3-4 pieces;
• horseradish root - to taste.

Cooking:

1. Milk mushrooms are washed a couple of times with cold water, transferred to a saucepan, where water is poured.
2. A wooden circle or a simple plate and oppression are laid out on top. Then the container is placed in a cool place.
3. Milk mushrooms need to be soaked for several days, it is important to change the water daily.
4. After three days, sort the mushrooms - leave the small ones whole, and divide the large ones into pieces.
5. Arrange the mushrooms in layers in pre-prepared glass jars. Each layer is salted, cloves of garlic with horseradish leaves are placed.
6. Pure gauze is placed on the top layer, then cherry, horseradish and currant leaves.
7. At the end, oppression is established, and the container is placed in a cool place. In a month, the preservation will be ready for use. Each serving can be supplemented with slices of onion and pepper.

Recipe for salting assorted milk mushrooms and mushrooms

Ingredients:

• milk mushrooms - 2-3 kg;
• vinegar - for each tank 1 tsp;
• waves - 2-3 kg;
• bay leaf - to taste;
• peppercorns - to taste;
• cloves - 2-3 pcs.;
• cherry leaves - to taste;
• salt - 2 tbsp. l.;
• currant leaves - to taste.

Cooking:

1. Milk mushrooms and volnushki are washed 2-3 times with plenty of running water, then soaked for several hours. At the end of the time, the water changes to clean, and the container with mushrooms is placed on the stove.
2. As soon as the water starts to boil, the fire decreases, the product is cooked for another 10 minutes. The foam is removed periodically.
3. Then the liquid is drained, the mushrooms are left for a while until they cool slightly.
4. For the marinade, all components are combined. The mixture is put on the stove, brought to a boil, then mushrooms are added. Everything is boiled together for exactly 15 minutes.
5. Washed leaves, garlic are laid out in pre-sterilized glass jars; sliced ​​into thin slices, boiled mushrooms; vinegar and marinade are poured - the jars must be filled to the neck.
6. The preservation is closed, wrapped in a warm blanket and left to cool completely.
7. Salted mushrooms should be stored in a cool room.

Fresh mushrooms marinated with garlic and horseradish in a saucepan

Ingredients:

• fresh milk mushrooms - 5-6 kg;
• horseradish (root) - 3 pcs.;
• salt - per 1 liter of water 4 tbsp. l.;
• garlic - 4-5 cloves.

Cooking:

1. Mushrooms are thoroughly washed, dirt is removed. Then they must be soaked in plenty of cold water, left for several hours. It is best to wash the mushrooms with a brush or dish sponge.
2. To prepare the marinade, salt dissolves in water (4 tablespoons of the substance are taken per 1 liter of liquid). The mixture is put on the stove and brought to a boil, then the fire is turned off, and the marinade is left to cool completely.
3. Mushrooms are laid out in a saucepan filled with slightly salted water and boiled for 15 minutes. Thanks to this, all harmful substances are removed from them.
4. Then the mushrooms are poured with clean water, brought to a boil, boiled for half an hour. After the time has elapsed, the product is leaned back into a colander so that all the excess liquid is gone, left to cool.
5. Dried mushrooms are laid out in sterilized jars (heads down), garlic and horseradish are added to them.
6. After adding the brine, the jars are closed with lids and placed in a cool place. In a month, the appetizer will be completely ready.

Video

How to properly salt milk mushrooms in a cold way, with the addition of garlic or horseradish? At first it may seem that the process of preparing such an appetizer is very complicated, but it is not. The main thing is to thoroughly clean the mushrooms, removing all the dirt, sand and leaves that could stick to the milk mushrooms in the forest. To make the appetizer acquire an interesting and bright taste, use additional ingredients. For example, cloves, peppercorns, currant or cherry leaves. These video tutorials will help you:

Salting milk mushrooms: part 2

Mushroom picking season is in full swing. But not all of them can be fried millet in a pan or dried for the winter. For mushrooms, for example, the best cooking option is salting (although modern culinary specialists both fry and stew them). However, not everyone knows how to salt white milk mushrooms.

How to distinguish a breast

These mushrooms grow in large numbers in our forests. And collecting them is a pleasure: they grow in large colonies, and it is quite easy to distinguish them from inedible relatives. But before salting white milk mushrooms, you need to understand that they are raw, and black, and yellow, and peppery.

The most delicious in salting are considered white (they are also called real - raw) milk mushrooms. The cap of such a mushroom is white or yellowish (rather, even creamy) with watery stains. It is uneven in shape (wavy), tucked up and heavily pubescent along the edges. If the breast is broken anywhere, a white juice will appear, which will turn grayish in the air. It is best to look for such mushrooms in birch and pine forests.

If you have collected a yellow species, then you definitely need to figure out how to salt milk mushrooms in jars - they are used only in salted form. The hat of the yellow milk mushroom can grow up to 15 cm in diameter. But this is not the maximum. The black ones are the largest. Their hats can be 20-22 cm. This type of mushroom is eaten salty, but pre-boiled.

The pepper mushroom is also considered interesting. The fact is that if it is dried and crushed, it will completely replace the pepper on your table.

Secrets to Getting Great Crispy Salted Mushrooms

So, we already know that milk mushrooms are a great snack on the winter table. Crispy, delicious, it will remind you of the sunny autumn days of "silent hunting". But the stories of the masters about how to properly salt the white milk mushrooms are disheartening, and it seems that it is tedious and difficult.

To begin with, it is worth remembering a few important details:

1. Only young and dense mushrooms are suitable for salting without traces of “rust” and worms.
2. Before salting white milk mushrooms, be sure to soak them for several days.
3. Use the correct container: chipped-enamelled dishes, ceramic or wooden barrels, glass jars.
4. Be sure to rinse already prepared mushrooms under running water; the same should be done with a rag that covers the pickles, and oppression.

Processing method

So, if you are going to salt milk mushrooms, you will need a recipe that is proven and suitable for your mushrooms. Because, as already mentioned, black milk mushrooms are necessarily boiled before salting, and white ones can be sent to a jar and raw. Actually, there are two main methods for preparing salted mushrooms: a cold method and a hot one.

Preparation

In both cases, the preparatory stage involves not only thoroughly washing the mushrooms, but also soaking them in clean water. If the days are hot, then the water needs to be changed every 2 hours, and the total time the mushrooms stay in it should not be stretched for more than 1.5 days (day, night, day). In cool weather, you can increase the time to 2-3 days with a water change every 4-5 hours. All the bitterness will come out of the mushrooms.

cold way

How to salt white milk mushrooms is easy to understand. The main thing is to follow all the rules. If you don't have many mushrooms, a clean glass jar is fine. Of course, traditional oak barrels are preferable, but where can you get them?

Pour a layer of salt on the bottom of the jar (remember that coarse non-iodized salt should be used for all types of pickles). It should be assumed that about 40 g of salt is taken for each kilogram of mushrooms. We put horseradish and currant or cherry leaves, garlic (it should also be cut into small plates) and dill inflorescences on it. Having dealt with the spices, proceed to laying the mushrooms. This must be done very calmly and carefully so as not to break fragile mushrooms. Fold mushrooms should be caps down. Sprinkle each layer with peppercorns (3-4 pcs.). Fill the jar to the top and cover the mushrooms with currant or cherry leaves.

Then you need to create oppression. For this, a lid or saucer smaller than the neck of the jar is taken, and a load is placed on it. The entire structure must be removed for 1-2 months in a cool dark place. In the city, this is most often a refrigerator, but in the countryside - a basement.

hot way

If you are not sure that you know how to salt milk mushrooms, the hot way is for you. Firstly, most people are afraid to use raw mushrooms, and secondly, this technology prevents them from souring in the marinade.

For hot salting, you can not soak milk mushrooms for so long. A couple of hours is enough. Then each batch of mushrooms should be boiled in salted water for 20-30 minutes. Water for each serving must be changed.

During the cooking process, foam will appear on the surface of the pan, which must be removed as much as possible. Next, the mushrooms are leaned back on a sieve and washed with cold running water.

The salting container is filled with spices (unlike cold pickling, onions can also be used here), then the mushrooms are folded with their hats down and, pressed down with a load, they are cleaned for a week in a cool place.

If you have collected a whole load of milk mushrooms, then it is not advisable to boil them several pieces at a time. A large amount of mushrooms are blanched. Salted water is boiled in a saucepan and mushrooms are dipped into it in blanching nets (these are containers in the form of stainless steel nets). After 15-20 minutes, the milk mushrooms are taken out and the water is allowed to drain. Then, based on the calculation: 60 g of salt per kilogram of already boiled mushrooms, they are salted in prepared containers. Such pickles will be ready in 20 days.