Fast salting of mushrooms. Salted milk mushrooms

Milk mushrooms are the most valuable of the conditionally edible mushrooms for lovers of "silent hunting". The most common version of their preparation for the winter can be called hot cooking. Such mushrooms are juicy and fleshy, in addition, they have an amazing aroma. There are a large number of different recipes for preparing these mushrooms, which will help you understand how to pickle milk mushrooms at home.

Hot salting

This is one of the most requested methods. It is simple to implement and has many advantages. In particular, this method has the following advantages:

• there are no specific odors in salted milk mushrooms;
• during the cooking process, their natural bitterness will be removed from the mushrooms;
• mushrooms will have a unique taste, which cannot but please gourmets.

The hot method is considered the safest in the case of conditionally edible mushrooms. For salting milk mushrooms in a hot way you will need the following ingredients:

• mushrooms - 1 kg;
• table salt - 60 g;
• large garlic - 4 cloves;
• peppercorns - 10 pieces;
• currant leaves - 10 pieces;
• dill (inflorescences) - 2-3 pieces.

Salting itself involves following a simple algorithm. With it, you can easily prepare a dish. This recipe will help to pickle white milk mushrooms:

This year, somehow, trips for mushrooms are not encouraging. We have been several times and all attempts have been unsuccessful. And on one of these trips, I came across a family of milk mushrooms. They stood in the clearing, white and beautiful: some of them were smaller, others larger. Family - in a word!

I was delighted with the find, because in those places where we wandered through the forest, they, in principle, do not grow. And here, such good luck!

We love pickled mushrooms. And we especially respect just white milk mushrooms, and, of course, mushrooms. Last year, there were just “sea” mushrooms, and I. But we don’t particularly know the places where milk mushrooms grow, and we rarely collect them. That is why, I considered the find by accidental luck.

And of course, upon arrival home, I took up their salting. I choose the simplest recipe for salting them. When using it, you can already eat mushrooms in a week, and if you really want to, then after 5 days. This option is called the "hot method". It involves boiling mushrooms and then pouring them with hot brine.

Thanks to this recipe, mushrooms are salted much faster than with the so-called "cold method". When salting in this version, the mushrooms should stand for at least one and a half to two months. The cold method has a lot of its advantages, and the most important of them is that the mushrooms retain their forest flavor and stay crunchy for a long time. For pickling in barrels and long-term storage, this is the ideal way.

The hot method allows you to quickly get the product ready for use. Therefore, I personally use it not for long-term storage, but salt to quickly eat salted mushrooms. Although such a workpiece also withstands long-term storage. But it should certainly be stored only in a cold place.

Today we use just such a quick and easy way, and let's dwell on it in more detail.

How to pickle milk mushrooms in jars in a hot way: the easiest recipe

We will need:

• milk mushrooms
• dill
• currant leaf
• Bay leaf
• garlic
• black peppercorns
• hot capsicum

There is no certain number of proportions of ingredients. Everything is put on the eye. Below I will describe in detail what is done and how. And in principle, according to the description and photo, it will be clear what and how much to put in each jar.

I will only have one jar today. Let's take a look at her example.

The mushroom is considered conditionally edible because it has a bitter taste, milky juice. It is for this reason that mushrooms should be soaked in cold water for a long time and thoroughly, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.

Mushrooms come in different varieties, and therefore different types. And their main difference is that there are whites and there are black representatives of this species. The first ones are not as bitter as the second ones, and it takes 1 to 2 days to soak them. The second ones need to be soaked for 3 to 4 days. And I met people who soak black milk mushrooms for up to 6 days.

One of the advantages of the hot method is that it is not necessary to soak the mushrooms for such a long time! As I already noted, today we have a very simple and fast way.

This is a brief description of the product that we will prepare today. And now you can proceed to the recipe itself.

Cooking:

1. We, as a rule, carry all mushrooms from the forest. And even if they are bought on the market, they are still forest ones. And so they always have a lot of forest litter and dirt. After all, it happens that they literally have to be dug out of the ground and a pile of leaves. Therefore, we bring them home quite dirty. And I must say that this rubbish and dirt just cannot be cleaned.

Therefore, it is better to start by soaking them in cold water for 20 minutes.

Having previously cut off the remnants of the earth from the leg, put them in a basin with a hat down. Fill with cold water. Put a large flat plate on top as a press to lightly press them. So they are better covered with water and get wet faster.

And for easier cleaning, you can pour a tablespoon of 9% vinegar into the basin. Dirt will be removed much easier and faster.

And while they are soaked in this way, prepare a brush, or a sponge for washing dishes. It is she who is easiest to clean the leaves and clay stuck to the hat.

It must also be said that the mushroom cap has a rather interesting shape. I would compare it to a funnel. And very often in the narrowest place of this "funnel" clay or earth accumulates. You can clean it with a toothbrush. So have it ready just in case.

It is better not to peel the mushrooms with a knife. The hat has a somewhat fleecy terry structure, and if you use such a sharp tool for cleaning, you can break all its natural beauty. With a knife, you can only scrape the leg so that it acquires its natural white color.

2. And so, after the mushrooms have lain in the water for the right time, you can start cleaning them. We use for this both brushes, or a sponge.

Fresh, young specimens are quite light in color. Older specimens already have a yellow cap, and they also have a hollow leg. It is better to cut it off, as it is already quite tough.

If you salt young specimens, then their color will remain white, with a slightly bluish tint. Old mushrooms will have yellowish-gray hues. Of course, they will not be as beautiful as their young counterparts, but they can be eaten.

In Siberia, milk mushrooms are often salted along with mushrooms and mushrooms. The color of the finished dish may in this case differ from the usual. But the taste is amazing!

I also have a few tremors today. I will also put them into action. These mushrooms are always clean and tidy, they apparently always worry about their appearance, which is why they got such a name.

3. Washed mushrooms can be cut into two or four parts, or you can leave them as a whole. It depends on their size. Of course, whole mushrooms always look better than chopped ones. And putting these on the table as an appetizer is a pleasure!

As a rule, if the “catch” is large, then you can sort them, and cook some whole, and cut some. But today I have a rather modest “catch”, and there is nothing special for me to sort. Therefore, I leave small specimens whole, and cut larger ones into two or four parts. And all this will be the contents of one jar.

4. Transfer the washed and chopped (if cut) mushrooms to the cooking pot. A large saucepan or an enameled bucket is good for this, especially if there are a lot of mushrooms. Fill them with water. Salt to taste. The brine should be a little saltier than the usual liquid for our taste, or for example the broth. Depending on the volume of mushrooms, you can add one to three tablespoons of salt.

Since I have very few mushrooms, and only one jar will turn out, I pour only a spoonful of salt.

Salt is best used large, but not stone. It is dirty, and for its proper use, the brine must be prepared in advance, without mushrooms. Then strain, strain. Generally long. And do not take iodized salt, it is believed that its use can cause unnecessary fermentation processes in such a case.

Breasts must be boiled. And you can use two options for this:

• just cook in salted water.
• boil in salted water with the addition of currant leaves, dill and bay leaf.

In the second option, you will get a real brine, which will immediately give a certain taste to the mushrooms. You can boil them in it, and fill the contents of the cans with it.

I choose the first option. I will lay the greens fresh in jars.

5. And so, let the brine boil, then reduce the heat. The brine should not boil much, but it should not simply remain without any movement. Light boiling is the state we need at the moment.

During the cooking process, foam will form. It must be removed. Together with her, we will remove accidentally left leaves and small forest rubbish.

6. Boil mushrooms for 20 minutes. Then put them in a colander and let the water drain. Do not pour out the brine, we will still need it.

7. Rinse and sterilize the jars thoroughly. It is best to use small containers. I have prepared a liter jar, in which I will salt our mushrooms.

Prepare lids. You can use both screw caps and regular nylon caps. Both those and others should also be washed thoroughly, and then poured over with boiling water.

Metal lids can be kept in boiling water for up to 5 - 7 minutes, and even boiled. But kapron should be held in boiling water for no more than 10 - 15 seconds so that they do not melt.

8. Greens also need to be scalded with boiling water.

In each jar, put one dill umbrella, two blackcurrant leaves, one bay leaf, a piece of hot pepper (who loves), black peppercorns - 5 - 8 pcs. You can also put one chopped clove of garlic for flavor.

Optionally, you can also add one or two cloves.

9. Start laying out the mushrooms in layers. If the mushrooms are whole, then put 3-4 pieces down and sprinkle with salt. For this amount, you need one incomplete teaspoon. If they are chopped, then their number should approximately correspond to the above number.

So lay out all the mushrooms in layers. At the same time, try not to crush them, but to invest quite tightly. Extra voids do not allow mushrooms to remain crispy. And yet, try to lay them out not in a mess, but for example, only hats up, or only hats down. This way, the plates of mushrooms will be better preserved, they will not break during storage and when they are further removed from the container.

And don't forget to sprinkle them with salt. Don't worry, there won't be much. Mushrooms are quite dense, and salt is needed so that they can salt well inside. Approximately in the middle, put another sprig of dill and a chopped clove of garlic.

10. Bring the drained brine to a boil and fill the jar with it to the very top. So that when you cover it with a lid, excess liquid spills out. Screw the lid or put on a nylon.

11. Allow to cool and then store in a dark, cool place. Mushrooms can only be stored in the refrigerator in the apartment. You can also use a cold basement in your house.

The finished product can be eaten in a week. Of course, the mushrooms will not have time to gain their strength until the end, but they will already be quite tasty. They gain their full taste in about three to four weeks.

Milk mushrooms can be served with hot boiled potatoes. It is very tasty to season them with chopped onions, season with sour cream or vegetable oil.

Salted milk mushrooms in jars for the winter in a hot way

This is another recipe by which milk mushrooms can be prepared by soaking them first. The recipe is as simple as the one above, but it will take more time. And that's just the time it takes to soak.

As already mentioned, you can soak mushrooms for a day or two. The author of the video offers a day.

Let's see how it's done.

Mushrooms turned out very beautiful, white. And I'm sure very tasty.

Salted mushrooms can be used not only in everyday food, it is always great to serve them to the festive table. Such an appetizer is always welcome on the table for any holiday.

Also with salted mushrooms, you can cook hodgepodges, or. And you can also use them for cooking second courses, or add them as an ingredient in salads. So, or simply not conceivable without the addition of mushrooms. And if in the original we use champignons, or other pickled mushrooms, then with the addition of salted ones, we can get new interesting tastes.

When salted milk mushrooms are in the refrigerator, you can not be afraid that the family will remain hungry. Having quickly boiled pasta, or potatoes, taking out the treasured jar, and seasoning the contents with oil, half an hour after the start of cooking, a delicious welcome dinner will be on the table.

Therefore, if there is an opportunity to salt the mushrooms, do not miss it. Moreover, salting itself with the proposed recipe will not cause you any trouble.

Bon appetit!

You don't need to be a networking genius to learn how to salt milk mushrooms hot and cold for the winter. These mushrooms are white beauties waving their hats in forest clearings.

As practice shows, it is difficult to collect them. When they are young, it is problematic to find. Sometimes it seems that they are playing hide and seek with us. And while mushroom pickers are searching, milk mushrooms make their way to the surface, overcoming a layer of mosses and fallen leaves.

When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We have considered the technology of hot salting. Now let's talk about the cold method.

It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend focusing on soaking. The procedure is extremely important. Before salting, clean and rinse the mushrooms well, since it is not necessary to boil. To facilitate the task will help the use of brushes, sponges and brushes.

Ingredients:

• milk mushrooms - 5 kg
• salt - 500 g
• dill tubes
• horseradish leaves
• currant and cherry leaves
• garlic

Cooking:

1. Fold the peeled and washed mushrooms into a glass or enamel bowl. A wide pan, basin or bucket will do.
2. Fill the mushrooms with water and cover with a large plate. Put oppression on top, then take it to a cool place for three days. Change the water several times daily.
3. After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and arrange in containers in which they will be salted.
4. Between the layers, make a pillow of horseradish and garlic. When the container is full, cover with gauze folded several times. Put the horseradish leaves and the remaining greens on top of the cheesecloth.
5. Put oppression on the circle, which will hide the mushrooms in the brine.
6. Take the dishes to the cellar for a month. During this period, watch all the time. The brine should always cover the milk mushrooms. Of course, if you do not want the mushrooms to become moldy.
7. After the time has elapsed, move the milk mushrooms into jars without rolling up the lids. Store in a cool place.

This salting technology allows you to cook clean and snow-white mushrooms. Cutlets, appetizers, caviar or salads are prepared on their basis.

The benefits and harms of mushrooms

In conclusion, I will add a few words about the benefits and harms of mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, milk mushrooms are considered the best representatives of the mushroom kingdom. And this is no accident.

The benefits of tasty and fragrant milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and marinated, and eaten with onions and sour cream.

The invaluable benefits are known to people suffering from tuberculosis. This mushroom neutralizes the pathogenic bacillus. Regular use helps to get rid of urolithiasis and kidney failure.

This natural antibiotic is used to treat severe diseases. Mushrooms contain many vitamins. They act as a source of riboflavin and thiamine. No wonder they are used in the pharmaceutical industry.

Harm is due to improper preparation. The composition of milk mushrooms includes milky juice, which causes poisoning. Careful processing allows you to remove toxins. That is why mushrooms are recommended to be thoroughly washed and thoroughly soaked at home.

Among the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the best mushrooms for pickling. Despite the fact that the mushroom is considered only a conditionally edible mushroom, the ease of picking it even for beginner mushroom pickers, as well as its rich taste, made the mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms could be seen on almost every table in winter. However, now, when recipes for mushroom preparations are not a secret to anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming less and less common. But you will not deny yourself the pleasure of eating real salted milk mushrooms seasoned with sour cream in winter, will you?

Despite the fact that it is a pleasure to collect milk mushrooms, since they grow in large groups, you will have to work hard to rid these mushrooms of bitter milky juice, as well as clean them from earth, needles and leaves. To do this, mushrooms are brushed under a stream of cool water, soaked and washed white. Put freshly picked mushrooms in a bowl of water, wash them a little from dirt and leaves, rinse in water and clean with a brush. With peeled mushrooms, use a small knife to remove wormy places, cut off the base of the stem and all ugly places that you would not want to see in your plate in winter. Once all the mushrooms are prepared, you can proceed to the next step - soaking. It is in the process of soaking that the main toxic substances are removed from the mushrooms, this is especially important for large, already middle-aged mushrooms, who have managed to accumulate a lot of excess substances in themselves.

Put the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely in the water, for this you should lower a flat lid on them and put them under a small press. In this state, leave the milk mushrooms for a day or two, periodically changing the water. During soaking, the mushrooms are greatly reduced in size, in this form it becomes easier to make blanks from them. Drain the water from the bucket or basin in which the mushrooms were soaked, and rinse the milk mushrooms themselves several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for salting.

Salted milk mushrooms (cold salting)

Ingredients:
1 bucket of freshly picked mushrooms,
2 tbsp. salt,
1 package of black peppercorns,
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic
1 package bay leaf.

Cooking:
Prepare milk mushrooms in the way described above, i.e. peel, soak and rinse them. In an enameled pan or bucket, lay the prepared mushrooms in layers, plates up. Large mushrooms pre-cut into pieces. Salt each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. Place a few bay leaves, peppercorns, currant leaves and sliced ​​​​cloves of garlic on each layer of mushrooms. On the topmost layer of mushrooms, additionally lay dill umbrellas, cover everything with a lid and press down with a load. Mushrooms should give juice, which should completely cover them, if this does not happen, put a heavier weight on top and leave in a cool place for 5-7 days. After this time, arrange the mushrooms in glass jars, trying to pack the mushrooms as tightly as possible. Pour the brine on top of each jar and lay out the dill umbrellas. Try to get rid of any air bubbles left in the jar, cover with a sterile plastic lid and put in a cool place.

Salted milk mushrooms (hot salting)

Ingredients:
1 kg mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
piece of horseradish root
salt.

Cooking:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove stems from mushrooms, they will not be used for salting. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and boil the mushrooms in it for 20-30 minutes, constantly removing the foam. Then take out the mushrooms, throw them in a colander and rinse in running water. Sprinkle some salt on the bottom of an enameled or glass container. Lay the mushrooms with their hats down in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and set the oppression. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days it will be possible to serve delicious salted milk mushrooms to the table.

Salted mushrooms with mustard

Ingredients:
1 kg of fresh mushrooms,
2 tbsp salt,
500 ml of water
1 dill umbrella
1 tsp mustard seeds,
2 cloves of garlic
horseradish leaves,
2 peas of allspice.

Cooking:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water, the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole, their legs do not need to be cut off. Bring the water to a boil and simmer the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkling with chopped garlic. Cut the dill stalk into pieces 3-4 mm longer than the diameter of the neck of the jar, set the resulting parts crosswise so that the dill prevents the mushrooms from floating to the surface. Close the jars with plastic lids and store in a cool place. After 10 days, the mushrooms will be ready to eat.

Ingredients:
1 kg mushrooms,
3 tbsp salt,
5-6 cloves of garlic
1 bunch of dill with an umbrella,
3 oak leaves
3 cherry leaves
1 large sheet of horseradish
5-6 black peppercorns.

Cooking:
Prepare the mushrooms for salting, soak them in salt water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, while adding salt is not necessary. Wash the mushrooms in running water and cut off the stems. Cut large mushrooms in half or quarters. Peel the garlic, put the container for salting the mushrooms with horseradish leaves, put the mushrooms on the horseradish with their hats down in several layers. Each layer must be salted and shifted with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and put a heavy weight on top, cover everything again with clean gauze and tie. If there is too much brine, you can drain it, if not enough, then you need to put a heavier load. Mushrooms will be ready in 25-30 days. Put the finished mushrooms in sterile jars, close with plastic lids and put in a cold place.

Ingredients:
1 bucket of fresh mushrooms,
bulb onions,
1.5 st. salt.

Cooking:
Prepare mushrooms for pickling. Place the soaked and peeled mushrooms in a container for salting, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under oppression for a month, after a month transfer to jars, cover with lids and store in a cool place.

Ingredients:
5 kg mushrooms,
1 horseradish root
1 st. non-iodized salt
1 head of garlic
20 currant leaves,
20 cherry leaves
1 bunch dill,
6-8 cabbage leaves.

Cooking:
Clean the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 liters. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and fill with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into slices, and cut each slice in half. Peel the horseradish root and cut into slices. Divide the cabbage leaves into several large pieces. Put the mushrooms in layers in a plastic basin, each layer should be no more than two mushroom caps in height. Lay each layer with salt, spices and leaves. Cover the mushrooms with a flat lid, place a yoke on top and leave at room temperature for 30-40 hours, during this time stir the mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished mushrooms in the refrigerator, periodically turning over and shaking. Salted mushrooms can be served on the table already 2 months after salting, before use, they must be washed in cold boiled water.

Ingredients:
1 kg of small black mushrooms prepared for salting,
5 umbrellas and dill stalks,
5 cloves of garlic
vegetable oil,
water,
2.5 tbsp non-iodized salt.

Cooking:
Boil water, add a little vegetable oil to it, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then put them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stalks into 5 cm pieces and set aside, they will come in handy later. Put the mushrooms in an enamel bowl and place oppression on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, mix and leave under pressure again for 12 hours. After that, put the mushrooms very tightly in jars and press down with dill stalks folded crosswise, pour the finished mushrooms with the brine formed during the time the mushrooms were under oppression. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.

Ingredients:
5 kg fresh mushrooms,
250 gr. salt.

Cooking:
Rinse each mushroom thoroughly under running water and cut off the lower part of the leg, as well as all ugly and suspicious places. Put the washed milk mushrooms in a large basin or bucket, fill with cold water and place a small weight on top so that each mushroom is completely submerged in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing the remaining contaminants, and poured with fresh water. The process of soaking mushrooms lasts 5 days, i.e. daily you have to drain the old water and pour new. During this time, the mushrooms will significantly decrease in volume. On the fifth day, milk mushrooms should lose their bitterness, which means they become completely ready for salting. Cut each mushroom into 6-8 pieces. Put the resulting pieces in a basin in layers, sprinkling each layer with salt. Put a flat lid on top and heavy oppression on it. Leave the mushrooms under oppression for 3 days, while stirring them daily. After 3 days, milk mushrooms can be put in jars. Banks should be very tightly packed with mushrooms and closed with plastic lids. Store jars with milk mushrooms in the refrigerator, mushrooms will be ready in 1.5-2 months.

Milk mushrooms have long been considered especially valuable and tasty mushrooms. They are ideally combined with fried potatoes, beloved by the Russian people, serve as an excellent snack and, in combination, are a real decoration of the table. Salted milk mushrooms are served with sour cream, herbs, butter, onions, many salads, main courses and even soups are prepared with them. Do not deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make some jars of salted mushrooms!

Fragrant crispy milk mushrooms will decorate the everyday and festive table. You can prepare them in the fall in different ways. Many houses make salted milk mushrooms for the winter: this harvesting method is quite simple and allows you to emphasize the taste of crispy mushrooms with a conspicuous cone-shaped hat. However, they will be a delicious snack only if they are salted correctly.

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If the rules for their preparation are not followed, instead of an appetizing snack, you can get poisoned.

• It is strictly forbidden to collect mushrooms growing in ecologically unfavorable areas, near enterprises, along highways.
• Before salting, the milk mushrooms must be sorted out well, cutting out the damaged, wormy places, and if the mushroom is completely damaged, throwing it out entirely. At the same time, mushrooms should be cleaned of forest debris. The most contaminated places can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning the mushrooms from debris and washing, it does not hurt to immediately cut them in the way required in the recipe: either cut into 2-4 parts lengthwise so that each of them has a stem and a hat, or cut off the legs, leaving only hats. Zealous housewives do not throw away the remaining legs, but make mushroom caviar out of them.
• The next step is soaking the mushrooms. You can’t skip it, because otherwise they will remain bitter. To soak them, they are poured with cold water so that it completely covers them. Mushrooms will float up, but they can be drowned by placing a lid on top and a small weight on it. Milk mushrooms should be soaked for 3 days. The water should be changed at least twice a day.
• Not all dishes are suitable for soaking and subsequent salting of mushrooms, but only wooden, glass and enameled ones. Galvanized can cause a reaction due to which the mushrooms become inedible. Clay containers are also considered unsuitable for preparing salted mushrooms for the winter.
• After soaking, milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each.

Further actions depend on the chosen salting method. There are two of them: hot and cold. However, there are many more recipes for salted milk mushrooms for harvesting them for the winter.

Cold-salted mushrooms: a simple recipe

• milk mushrooms - 10 kg;
• salt - 0.5 kg.

Cooking method:

• Mushroom caps, pre-soaked and washed, put in a wooden barrel or a large enameled container with caps down. Expect that from 10 kg of mushrooms you should get 10 layers.
• Sprinkle each layer with coarse salt. It should take 40-50 g per layer.
• Wrap a wooden disc with gauze and place it on top of the mushrooms. If you use a saucepan, then gauze can be laid directly on the mushrooms, and put a lid or dish of a suitable diameter on top.
• Place something heavy on top. It can be a stone, a pot or a jar of water. Place the container in a cold place (up to 16 degrees). After 2 months, it will be possible to take a sample.

If you want to get more fragrant milk mushrooms, you can put horseradish leaves, currants, cherries, a few peas of allspice, a dill umbrella on the bottom of a barrel or pan. The advantage of this salting method is that new rows of mushrooms can be reported from above as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of brining, the need to soak in water before serving to remove excess salt.

Black mushrooms, salted in jars

• black milk mushrooms - 2 kg;
• dill umbrellas (with stems) - 10 pcs.;
• salt - 100 g;
• garlic - 2 heads;
• water - 1.5 l;
• vegetable oil - 50 ml.

Cooking method:

• Dissolve 20 g of salt in water, put on fire. When it boils, dip the milk mushrooms soaked in advance and cut into 2-4 parts (depending on size) into it. Boil for 8 minutes, pour in the oil, stir, put the milk mushrooms in a colander and let the water drain.
• Cut the stems off the dill, but don't throw it away. Divide each umbrella into several parts.
• Peel the garlic and chop finely.
• Toss mushrooms with salt, garlic and dill sprigs. Put pressure on them.
• After 12 hours, stir the milk mushrooms and set the oppression again.
• Sterilize the jars, boil the lids.
• Put the mushrooms in jars, pouring them with brine. Press down, secure by laying dill stems crosswise. Close the lids and place in the refrigerator.

Ready-to-eat milk mushrooms, salted for the winter according to this recipe, will only be in a month and a half, but it is undesirable to store them for more than three months. All this time they will take up space in the refrigerator - you need to be prepared for this if there is no cellar. If available, jars can be stored in it, as long as it is cold enough.

White milk mushrooms, salted in jars

• white milk mushrooms - 2 kg;
• water - 1.5 l;
• salt - 70 g;
• vegetable oil - 50 ml;
• garlic - 3 cloves;
• dill seeds - 20 g.

Cooking method:

• Sort, cut and soak the mushrooms.
• Boil water by adding 20 g of salt to it.
• Dip the mushrooms in boiling water, remove after 7 minutes.
• After the water drains, mix the milk mushrooms with garlic, dill seeds, and salt, chopped into thin plates.
• Set oppression for a day.
• Sterilize jars and lids.
• Put in jars, pouring brine, mushrooms. Top with vegetable oil, close the lids.

After a month and a half, milk mushrooms can be eaten. Store them only in the refrigerator and no longer than three months.

Mushrooms salted for the winter in cabbage leaves

• milk mushrooms - 5 kg;
• water - 5 l;
• salt - 0.3 kg;
• garlic - 1 head;
• dill (fresh) - 100 g;
• currant leaves - 20 pcs.;
• cherry leaves - 20 pcs.;
• cabbage leaves - 10 pcs.

Cooking method:

• Soak the mushroom caps in cold water, changing it 2 times a day, for two days.
• Dissolve 50 g of salt in 5 liters of water and pour over the mushrooms. Soak in salted water for 8-12 hours. Rinse, change the water to clean and soak for another 3-5 hours.
• Dry the mushrooms.
• Chop the peeled garlic (cut each clove into 2-3 pieces).
• Wash, dry, cut dill.
• Spread the mushrooms in layers, sprinkling with dill, salt, shifting garlic cloves, cherry, currant, cabbage leaves.
• Set oppression and put in a cold cellar for two months, after which mushrooms are allowed to be eaten.

If desired, milk mushrooms salted for the winter according to this recipe can also be stored in the refrigerator, but the pan with them will take up a lot of space.

Salted mushrooms with onions

• milk mushrooms - 5 kg;
• salt - 0.25 kg;
• water - 5 l;
• onion - 1 kg.

Cooking method:

• Pour milk mushrooms soaked for 2 days in cold water with salt water (50 g of salt per 5 liters of water). Soak in it for 12 hours, rinse twice in running water, dry.
• Cut the peeled onion into thin rings or half rings.
• Mix the mushrooms with salt and onions, place a weight on them.
• Keep the milk mushrooms under oppression for two days, stirring every 8–12 hours.
• Arrange in sterilized jars, fill with brine, close with plastic lids and store in the refrigerator.

You can eat mushrooms after 2 months, before soaking in water. It is allowed to store no more than 4 months.

Mushrooms salted for the winter in a hot way

• milk mushrooms - 2 kg;
• salt - 80 g;
• water - 2 l;
• garlic - 5 cloves;
• allspice (peas) - 5 pcs.;
• cloves - 3 pcs.;
• bay leaf - 3 pcs.

Cooking method:

• Put salt, pepper, bay leaf and cloves into the water. Heat until the salt dissolves, put the mushrooms in the water and bring to a boil.
• Boil for 25 minutes, constantly skimming off the foam.
• Cut the garlic cloves into 2-3 pieces depending on the size.
• Mix with mushrooms removed from heat.
• Mushrooms, filled with brine, in which they were boiled, send under oppression. They should be under it for a day, at this time they should be kept in a cool place.
• Sterilize jars.
• Boil the brine for 5 minutes along with the mushrooms.
• Spread the mushrooms, crushing them with a spoon, pour boiling brine, roll up.
• Let cool under a warm blanket.

Hot-salted mushrooms can be stored at room temperature all winter. Despite the fact that it is more laborious than cold, many housewives choose it.

Mushrooms salted in hot brine

• milk mushrooms - 1 kg;
• salt - 50 g;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• fresh horseradish (root) - 20 g;
• dill (seeds) - 20 g;
• water - 1 l.

Cooking method:

• Prepare the mushrooms by soaking them well. Only hats are used for salting.
• Peel and finely chop the horseradish, garlic.
• Boil the brine by adding salt and dill to the water.
• Dip the milk mushrooms in the brine, boil them for half an hour, constantly removing the foam.
• Rinse the mushrooms, mix them with horseradish and garlic. Fill with brine, cover with clean gauze, press down. Put in the refrigerator for a day. In this form, it is desirable to leave them, it will be possible to eat in 2 weeks.
• If there is not enough free space in the refrigerator, boil the brine with mushrooms in a day and put them in sterilized jars, sealing them tightly and letting them cool under something warm. In this case, mushrooms can be stored at room temperature.

Salted milk mushrooms according to this recipe are quite spicy. If there are no lovers of spicy dishes in your family, it is better to give the advantage to the previous recipe.