Poplar milk mushrooms salted in a hot way. Mushrooms, salted in hot jars

At the end of summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite “silent hunt”. Such representatives of the mushroom kingdom as boletus, whites, mushrooms and others are placed in the basket. It is considered special chic to find a clearing of strong white milk mushrooms. It is these mushrooms that are considered one of the best for preparing blanks in the form of pickles for the winter. Learn how to salt white milk mushrooms at home in two main ways: hot and cold.

Before you start salting milk mushrooms, you must collect them and properly prepare them. At the same time, they should be collected only in those forest belts that are at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.

You can salt mushrooms of any kind - excellent preparations are obtained from black, dry, oak, aspen, real white mushrooms. The main thing is to choose among them not rotten and not wormy. It is best to use small mushrooms, but large ones will do if they are not old.

Preparing mushrooms for pickling

No matter how clean and beautiful the mushrooms collected in the forest would be, it will be possible to pickle mushrooms only after their thorough preparation. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge, a knife - this will speed up the cleansing process. Rotting or wormy areas are cut off. The lamellar part is washed under the pressure of running water.

Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruiting bodies. But you can also soak the mushrooms in order to rid them of dried motes.

How much to soak depends directly on the purpose for which this procedure is carried out. For example, to remove garbage, just a few hours are enough, but preparing for salting white mushrooms at home without cooking involves a long process of keeping them in water, which must constantly be replaced with fresh water in the process. After that, they must be rinsed.

Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The legs of the fruiting bodies are usually cut off, leaving only a centimeter.

Preparing dishes

It is possible to salt milk mushrooms for the winter only in certain dishes. It should be either a glass container or enameled, but it must be without enamel chips. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are harvested for the winter in jars.

Do not use earthenware - it deteriorates when exposed to saline. The composition of the coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in brine and penetrates into mushrooms. Do not use tin galvanized utensils either.

Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New tubs made of oak are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the tree. Otherwise, the mushrooms, and the brine in which they swim, will turn black.

After that, each tub is rinsed with water and brushed, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 liters of water). It is customary to fumigate a container treated in this way with a sulfuric smoke bomb - this will ensure that there are no pathogens and substances left in the tree that can ruin all the workpieces.

Glass containers or enameled containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.

Cold pickling method

Most often, mushroom pickers use this particular method of preparing the workpiece. Salting milk mushrooms in a cold way is done without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.

To begin with, the fruiting bodies must be soaked. To do this, white milk mushrooms prepared and cleaned of litter are poured into a large enameled basin or bucket, after which they are filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies are immersed in water, but it is not worth pressing them down hard at this stage.

In this state, the mushrooms are kept for about 3-5 days, while at least 2 times a day a complete water change is necessary.

Please note that sour mushrooms cannot be used for salting - they become hazardous to health.

Spices, currant and horseradish leaves are placed in the prepared container at the bottom, sprinkled with salt on top, then the soaked mushrooms are laid in layers with their hats down (some are laid with plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, currant leaves. At the same time, the consumption of salt is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white mushrooms is also covered with currant and horseradish leaves.

On top of all the mushrooms, a plate is placed that is slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), oppression is placed on top of it - something heavy, usually a stone (bricks, dolomite, limestone, metal are not used). products) or you can put a glass jar of water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. From above, it is advisable to cover the entire structure with a cloth to protect the mushrooms from dust.

Freshly picked white milk mushrooms can also be added to the container as the old ones settle.

You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, white milk mushrooms begin to be laid out very tightly in sterilized jars and poured with the resulting brine. A sheet of currant or horseradish is placed on the surface, and a little vegetable oil is poured on top, after which the jar is buried with a plastic lid.

The taste of salted mushrooms can also be seriously affected by the set of seasonings used to prepare the workpiece. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too much spice can drown out the true taste and aroma of white mushrooms. The most natural taste is obtained if only salt is used.

Hot pickling method

There is a recipe for pickling mushrooms and with pre-cooking mushrooms. Many people prefer to use it, as it is faster (mushrooms will be ready to eat in 15 days), and it is more likely that all the toxins accumulated from the air during growth will come out of the fruiting bodies.

Salting mushrooms in a hot way is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a saucepan (enamelled), poured with water, into which 3 leaves of laurel are added and brought to a boil, then boiled for 15-20 minutes over low heat. The foam is removed with a slotted spoon.

Boiled mushrooms after cooling in their own broth are transferred to a colander. Then white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption - 30-40 g / kg. A layer of spices, blanched currant and horseradish leaves, dill inflorescences are placed on the bottom of the container and on top of the mushrooms. After that, oppression is placed on top (a plate of a smaller container diameter and a glass jar with liquid).

The amount of salt often depends on the plans - how long white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less of it. For longer periods, white milk mushrooms are aged in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be laid out in jars and closed with nylon lids.

At the same time, putting mushrooms in jars is also important correctly. The container must be sterilized. Mushrooms are placed in a jar with caps down and poured with brine so that it completely covers them. Currant or horseradish leaves are laid on top and only after that they are closed with boiled nylon lids.

Salting milk mushrooms in a hot way is quite simple and even more familiar to many than cold. In addition, this option for preparing blanks allows you to get a fragrant and tasty delicacy as quickly as possible and will very soon save your home from the presence of large containers with pickled white milk mushrooms.

It is noteworthy that white milk mushrooms are recommended to be washed with cold water before use to wash off the salt. This is especially true for fruit bodies harvested in brine with a high salt concentration. In general, white milk mushrooms prepared in this way are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in brine - if it evaporates, then boiled water is poured into the container.

According to what recipe to pickle white milk mushrooms, it's up to you. Try both methods and choose the most optimal and suitable option for you.

Be sure to try these salted mushrooms. They grow in many places and are quite easy to collect, especially in summer, when they do not hide under a mountain of leaves that have just flown from trees. They are tasty and worth your attention.

If you are going to buy mushrooms, be very careful. Do not take even from those in whom you are sure, if they cannot show you the appropriate document on the quality of the product.

General principles of preparation

In order for mushrooms to be stored for a long time and turn out tasty, they must be properly prepared. This is a hint of sterility. Remember that mushrooms are a rather dangerous product that requires a lot of attention, both in selection and preparation.

Sterilize jars twice. First, before the milk mushrooms get into it, and then again with them. This is very important when it is not only about health, but also about life.

The recipe for the correct salting of milk mushrooms in a hot way

Cooking time

calories per 100 grams

How to cook:

Tip: To make the mushrooms slightly spicy, add horseradish leaves.

Hot pickling of mushrooms in jars

We'll show you how to make salted milk mushrooms special and roll them into jars. All this thanks to some additional ingredients in the form of horseradish leaves, currant leaves and cherry leaves. You should definitely try this!

How much time - 5 hours and 10 minutes.

What is the calorie content - 11 calories.

How to cook:

1. Peel the mushrooms as much as possible by hand, then put them in a bowl and pour cool water;
2. Leave them like this for a few hours. For example, if you pour in the morning, then after lunch you can already continue working;
3. When time has passed, we advise you to deal with each load separately. It is necessary to rinse each of them separately with running water to get rid of sand and earth;
4. It is advisable to chop large mushrooms a little, because it is important that they are convenient to eat later;
5. During this time, by the way, you can do the brine, namely, place a stewpan on the stove;
6. Pour water into it, add bay leaves, salt, cherry, horseradish and currant leaves;
7. There also put dill along with cloves;
8. When it all starts to boil, add milk mushrooms and cook them for thirty minutes;
9. When time passes, the mushrooms will sink, and the brine will become transparent;
10. Take them out to cool. Can be laid out on a tray in one layer to reach the goal sooner;
11. While the milk mushrooms are getting cold, we suggest boiling the lids and sterilizing the jars;
12. Peel the garlic, cut into slices;
13. Distribute black pepper and garlic in jars;
14. Next, tamp the milk mushrooms and pour them with strained brine (without leaves, cloves and dill);
15. Screw on the lids and let the mushrooms stand for 25 days.

Tip: the longer the mushrooms stand, the tastier they will be. Minimum - 25 days, and preferably a few months.

Quick salting of mushrooms in a hot way

If you are one of those people who constantly do not have time, a lot of work, or simply little desire to bookmark, we advise you to follow this recipe, because we are ready to pickle quick salted mushrooms.

How much time - 1 hour and 20 minutes.

What is the calorie content - 8 calories.

How to cook:

1. Rinse each mushroom thoroughly, wash it from sand, dirt and earth;
2. If there are large "individuals", cut them into several pieces so that it is convenient to prick on a fork and generally eat;
3. Pour them into a saucepan, pour water and salt;
4. Boil for twenty minutes - this is necessary in order to completely boil out all the harm and dirt from the products and, of course, to boil;
5. While the milk mushrooms are boiling, prepare a brine from the amount of water and salt that is indicated in the list of necessary ingredients;
6. So, in addition to water and salt, black pepper and bay leaves should be placed in a saucepan;
7. When the brine boils, put the mushrooms into it and cook for another ten minutes;
8. At the end of time, add dill and garlic;
9. By the way, do not forget to peel the garlic first, remove the dry ends with a sharp knife and cut each slice into slices of the same thickness;
10. Stir, close the container with a lid and allow the mushrooms to cool completely;
11. When the milk mushrooms have cooled, bring them to a boil again, but this time immediately pour them into pre-prepared jars;
12. Roll up the jars with lids and cool the snack under the blankets upside down.

Tip: instead of blankets, you can use warm jackets, sweaters and even towels.

Ambassador of the Black Mushrooms

Do you prefer black mushrooms? Let's roll them up then. Do not forget that we will salt in a hot way, so you will have to wait longer than usual for the result.

How much time - 3 hours and 50 minutes.

What is the calorie content - 10 calories.

How to cook:

1. First you need to clean all the mushrooms from sand, dirt and earth;
2. After that, rinse them with running water until they are perfectly clean - it is important that the water jet is not too thick and does not damage the mushrooms;
3. Put the mushrooms in a bowl, pour cold water and let stand for three hours;
4. After that, rinse them again with running water and set aside;
5. Pour most of the water into a large saucepan, add salt and place it on the stove;
6. Bring to a boil and then add the mushrooms;
7. Boil them for twenty minutes, not forgetting to remove the foam from the surface of the water;
8. In another saucepan, pour a smaller part of the water and the second part of the salt;
9. There are also bay leaves, black pepper, cloves and allspice;
10. Stir and bring to a boil, then add the dill and remove the container from the heat;
11. Drain the boiled mushrooms into a colander and let them drain;
12. When the mushrooms are drained, place them in jars, pour over the brine and roll up the lids. If the brine has cooled by this time, bring it to a boil again;
13. It will take about a month to wait for the mushrooms to be ready.

Tip: For savory mushrooms, we recommend adding a chili pod, a few cloves of garlic, or a lot of black peas to the mushrooms.

Hot salting of mushrooms with vinegar

Real mushroom roll. We present you a recipe for salted milk mushrooms with the addition of vinegar. Again, a recipe for those who love traditional ways of harvesting.

How much time - 4 hours and 20 minutes.

What is the calorie content - 14 calories.

How to cook:

1. Clean the mushrooms from the ground, twigs, leaves and other dirt;
2. Rinse them with running water, and then, if possible, soak them for at least half an hour, and preferably for several hours. To do this, place the mushrooms in a bowl and pour them with water. That's all, let them soak;
3. When the milk mushrooms are soaked, drain them into a colander and leave;
4. Pour water into a saucepan, add cinnamon, bay leaves, salt, allspice, cloves and citric acid, put the container on fire;
5. Mushrooms cut into small slices and place in a container with spices;
6. Remove it to the stove and bring to a boil;
7. At this moment, foam will probably stand out on the surface and it must be removed without fail with a spoon or slotted spoon;
8. Next, cook milk mushrooms for about twenty minutes;
9. At the end of cooking, they should sink to the bottom, and the brine should become transparent;
10. At this point, you can pour in the vinegar, mix;
11. Pour the brine with mushrooms into pre-prepared jars;
12. Put them in a saucepan, pour water and boil for half an hour, no more;
13. Roll up with lids and put away "under a fur coat."

Tip: you can use not only vinegar, but also its essence, but then you have to dilute it with water, otherwise the workpiece can cause serious harm to health.

To get the piquant taste of mushrooms, add a pod of hot pepper to each jar. It can be chili, cayenne pepper, jalapeno. You can also add a lot of garlic or black peas.

As a "fur coat" you can use not only blankets. It can be any voluminous and preferably warm things in which you can wrap jars: sweaters, sweaters, towels, etc.

Not everyone likes salted milk mushrooms, but we strongly recommend that fans of this bookmark try all our recipes. If you are not a fan, make at least one jar. We assure you that you will not be able to stop, because it is insanely delicious!

How pleasant it is to open a jar of delicious and fragrant milk mushrooms, cooked at home, with love in the cold winter. Treat them to your family and friends, serve fried potatoes to them and enjoy a quiet evening with your family.

But for this you have to work a little on the twist. Prepare the necessary ingredients, brine and choose the right mushrooms.

• All you need is fresh mushrooms. Do not buy mushrooms with dark spots on the caps - this is the first sign of stale mushrooms.
• Milk mushrooms are mushrooms that love to absorb organic compounds, including dirt. They must be washed thoroughly.
• To make the mushrooms more tender, add a little sugar while cooking.
• Before cooking, milk mushrooms in all recipes should be cleaned and soaked in cool water for 1 day. Change water every 6 hours.
• Like any other spins for the winter, jars with milk mushrooms should be properly closed, otherwise there is a risk of infection with a dangerous disease - botulism.

Milk mushrooms in a hot salting way - a classic recipe

This is a recipe for salting milk mushrooms from Soviet times. Cook and eat with pleasure, remembering your childhood.

Cooking time - 1 hour.

Ingredients:

• 3 kg of fresh mushrooms;
• 5 bay leaves;
• 6-7 garlic cloves;
• 2 liters of water;
• 150 gr. salt;
• 15 gr. black peppercorns.

Cooking:

1. Take water in a saucepan and boil it. Sprinkle salt and pepper into it. Add mushrooms. Boil for about 15 minutes.
2. Clean the garlic.
3. Strain the brine after cooking into a container separate from the mushrooms.
4. Lay out the milk mushrooms on the banks. Add garlic and bay leaf to each. Fill with brine.
5. Roll up the jars and put them in a cold place.

Salting black mushrooms

Someone likes white milk mushrooms, and someone likes black ones more. The salting recipe is not much different, but, nevertheless, there are some nuances.

Cooking time - 1 hour.

Ingredients:

• 4 kg black mushrooms;
• 5 bay leaves;
• 1 head of garlic;
• 3 liters of water;
• 3 tablespoons of rosemary;
• 1 lemon;
• salt, pepper - to taste.

Ingredients:

• 1 kg of dry milk mushrooms;
• 1.5 liters of water;
• 100 gr. salt;
• 10 gr. black peppercorns;
• 200 ml of vinegar;
• 2 bunches of dill;
• 5 bay leaves;
• 5 sprigs of currant.

Cooking:

1. Pour water into a saucepan. Sprinkle salt, pepper and add currant sprigs.
2. When the water boils, add the mushrooms. Boil 30 minutes. 5 minutes before cooking, add vinegar.
3. Strain the brine, distribute the mushrooms in jars. Add bay leaf, dill. Pour brine on top.
4. Put the rolled jars in the cold.

Salting white mushrooms with onions and garlic

There are recipes in which onion and garlic are also salted with mushrooms. These mushrooms are perfect as an appetizer.

Cooking time - 1.5 hours.

Ingredients:

• 3 kg of white mushrooms;
• 2 kg of onions;
• 2 liters of water;
• 6 heads of garlic;
• 200 ml of vinegar;
• dill;
• salt, pepper - to taste.

Cooking:

1. Boil the soaked milk mushrooms for 15 minutes in salted and peppered water. 5 minutes before cooking, add vinegar.
2. Peel off the onion and garlic. Cut the onion into rings, and divide the garlic into slices.
3. Put mushrooms, 10 onion rings and 10 garlic cloves in each jar. Add dill and pour in brine.
4. Seal the jars and refrigerate.

This is the most unusual and piquant recipe for salting milk mushrooms. For cooking, use a thick and concentrated tomato paste.

Cooking time - 1 hour.

Ingredients:

• 3 kg of mushrooms;
• 800 gr. tomato paste;
• 7 bay leaves;
• 2 liters of water;
• star anise;
• 1 tablespoon of sugar;
• 200 ml of vinegar;
• salt, pepper - to taste.

Cooking:

1. Boil prepared mushrooms in a saucepan with salted and peppered water.
2. Next, strain the brine, and stew the mushrooms in a pan with tomato paste. At this stage, you can add a tablespoon of sugar.
3. Put the tomato mushrooms in sterilized jars. Add bay leaf, star anise and vinegar.
4. Fill the jars with brine and roll up for the winter. Keep in a cold place.

Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give fleshy mushroom hats not only the desired crunchiness and aroma, but also remove the toxins contained.

How to pickle milk mushrooms?

Salting of milk mushrooms is done in cold or hot ways. Both involve pre-soaking mushrooms in water for three days. After the procedure, in the cold - the mushrooms are sprinkled with salt and sent under oppression, in the hot - they are boiled in brine and are under load for a day, boiled and laid out in containers.

1. Mushrooms have the ability to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak in water for 2 hours.
2. In the process of sorting, you can separate the legs from the caps, cut the caps according to the recipe.
3. With the main three-day soaking, the mushrooms should be poured with cold water, oppression should be set and the water should be changed once a day. After the end of the process, rinse the mushrooms thoroughly.
4. Particular attention should be paid to dishes. For soaking, only glass, ceramic or wooden containers are used.

Quick salting of mushrooms is the easiest harvesting option. In fact, this is one of the versions of the hot salting method in which the mushrooms are boiled, sprinkled with salt and put under oppression for several days. The amount of brine is controlled by the water remaining from cooking. As a result, the mushrooms acquire a crispy texture and are salted in a week.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Before salting milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
2. Add the rest of the water and cook for 20 minutes.
3. Strain the water and refrigerate.
4. Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
5. Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms in a hot way?

Particularly busy housewives will suit This is a convenient option for processing a large number of mushrooms. To do this, milk mushrooms are boiled, cooled, poured with fresh brine, put under oppression and after 3 days they are laid out in jars. The duration of cooking is compensated by the lack of bitterness and delicate taste.

Ingredients:

• milk mushrooms - 500 g;
• dill umbrellas - 2 pcs.;
• horseradish leaf - 2 pcs.;
• water - 3 l;
• salt - 60 g;
• bay leaf - 1 pc.;
• garlic clove - 3 pcs.

Cooking

1. Milk mushrooms pour 1.5 liters of water with 30 g of salt and cook for 15 minutes.
2. Make a new brine from the remaining water and salt.
3. Put mushrooms, laurel in the brine and cook for 20 minutes.
4. Remove from heat, add spices and press down with oppression.
5. After 6 days, transfer to clean jars, fill with brine and put salted milk mushrooms in the cold for 45 days.

Especially delicious. This method does not provide for heat treatment: the mushrooms are simply sprinkled with salt and put under pressure. With such salting, milk mushrooms retain all the nutrients and are saturated with the aromas of herbs and spices. The latter, give the mushrooms strength, crunchiness and excellent taste.

Ingredients:

• milk mushrooms - 4.5 kg;
• salt - 500 g;
• horseradish leaves - 6 pcs.;
• horseradish root - 1 pc.;
• garlic clove - 8 pcs.;
• cherry leaves - 5 pcs.;
• water - 4 l;
• dill umbrellas - 3 pcs.

Cooking

1. Before salting milk mushrooms, fill them with water for 3 days.
2. Transfer to a clean bowl, add salt, spices.
3. Put under oppression and send for a month in the cold.

Salting white mushrooms with short soaking and blanching will allow you to enjoy a crispy preparation after 25 days, which is appropriate for a short shelf life of this type of mushroom. Such a "flaw" is perfectly compensated by the expressive color and juicy dense pulp, ideal for this method of preparation.

Ingredients:

• milk mushrooms - 3 kg;
• salt - 20 g;
• water - 2.5 l;
• black pepper in a pot - 10 g;
• currant leaves - 4 pcs.

Cooking

1. Before salting white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
2. Rinse, blanch for 5 minutes.
3. Arrange in jars, add 140 g of salt and spices.
4. Keep refrigerated for 25 days.

Salted black milk mushrooms are a popular delicacy for which experienced mushroom pickers advise the cold method. Salting in cabbage leaves is the easiest and relatively quick option to turn bitter mushrooms into an excellent preparation. Soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

• milk mushrooms - 5 kg;
• cabbage leaves - 7 pcs.;
• salt - 400 g;
• horseradish root - 1 pc.;
• dill umbrellas - 15 pcs.;
• garlic head - 1 pc.;
• currant leaves - 10 pcs.

Cooking

1. Before salting black mushrooms, put them for 3 hours in a solution of 170 g of salt and 10 liters of water. Rinse.
2. Salt in 220 g of salt and spices.
3. Cover with cabbage leaves and put under oppression for two days.
4. Arrange in jars and put in the cold for 2 months.

The recipe for salting milk mushrooms is variability. So, pre-soaked and boiled mushrooms can be an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with the traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

• milk mushrooms - 3.5 kg;
• onion - 900 g;
• carrots - 400 g;
• head of garlic - 2 pcs.;
• oil - 300 ml;
• sugar - 200 g;
• salt - 50 g;
• vinegar - 200 ml.

Cooking

1. Soak the mushrooms for 3 days, rinse and boil.
2. Cut onions, carrots and mushrooms into strips.
3. Fry the onion.
4. Mix vinegar, salt, sugar, oil and garlic.
5. Pour mushrooms and vegetables with marinade and refrigerate.

The old way of salting milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms were saturated with tannins and became crispy and fragrant. Another advantage was that as they were harvested, new mushrooms could be added. The disadvantage of this method is that the milk mushrooms need to be washed well after salting.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• horseradish leaves - 10 pcs.;
• dill umbrellas - 15 pcs.

Cooking

1. Soak mushroom caps for 3 days.
2. Put some greens and salt on the bottom of the barrel.
3. Lay the mushrooms in layers, adding salt.
4. Put under oppression for 2 months.

Salting dry mushrooms, or white loading (the mushroom got its name because of the dry cap), is simple. The absence of bitterness makes it possible to apply the dry pickling method, which does not require pre-soaking the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkled with salt.

Salted milk mushrooms will decorate any snack table. Preparing this delicious appetizer is not difficult at all. The most commonly used hot salting of milk mushrooms. When using this harvesting method, the bitterness inherent in these mushrooms is guaranteed to be removed, so you don’t have to worry that the pickle will turn out unsuccessful.

Milk mushrooms are conditionally edible mushrooms. This means that for safe consumption, they must be cooked properly. But improperly cooked milk mushrooms can cause serious poisoning.

First of all, mushrooms need to be cleaned. This is a rather tedious and painstaking work, since on the inside of the mushrooms there are necessarily particles of earth, needles and other forest debris. After clearing the mushrooms of debris, immerse the milk mushrooms in water. You need to use a large container so that the mushrooms are completely covered with water.

Soak for at least six hours, periodically changing the water. Such preparation allows us to solve two problems at once. First, the water will remove the dirt. Secondly, milk mushrooms will lose some of their bitterness.

Next, it will be possible to cut the milk mushrooms into several parts, but you can leave the mushrooms whole. They are cut, usually if they plan to salt in jars, since large mushrooms simply will not go into a narrow neck. When salting in a bucket or other container with a wide top, it is not necessary to cut the mushrooms.

When salting mushrooms, spices are used. Most often, dill is used - umbrellas and dry seeds, garlic, bay leaf, allspice and black peppercorns.

You need to store salted milk mushrooms in a refrigerator or cellar, the optimum storage temperature is + 3-5 degrees. It is impossible to freeze mushrooms or keep them warm, the workpiece will deteriorate. It is important to ensure that the mushrooms are constantly covered with brine. If there is not enough brine, you need to pour cold boiled water into the container with mushrooms. Salted milk mushrooms are served with onions and butter. In addition, they can be used to prepare salads and other dishes.

Interesting facts: despite the fact that the mushroom is just a conditionally edible mushroom, our ancestors greatly appreciated it. So in Siberia, the mushroom got the name "Kings of mushrooms."

A quick recipe for salting milk mushrooms in jars

To begin with, here is a quick recipe for making salted milk mushrooms. With this method of preparation, I do not use long soaking. Mushrooms are spicy with a slight bitterness.

• 3 kg of mushrooms;
• 2 tablespoons of salt for each leaf of water;
• 5-7 oak leaves;
• 10 black peppercorns;
• 5 cloves of garlic;
• 5-7 dill umbrellas.

Read also: Marinated zucchini for the winter - 8 delicious recipes

Thoroughly clean the mushrooms from adhering debris. We soak them for 1 hour in water to make it easier to wash off the dirt, and gently clean them with a brush from grains of sand and dirt. Then rinse again by rinsing under running water. We cut the mushrooms into pieces so that they can be placed in glass jars.

Pour water into the pan, add two tablespoons of salt for each liter, put on fire. As the brine boils, put the prepared milk mushrooms. As it boils, we reduce the fire and cook, periodically removing the foam and stirring. Add bay leaf and peppercorns.

You need to cook until the brine becomes transparent, and the milk mushrooms themselves settle to the bottom of the pan. As a rule, it takes 20-30 minutes to cook. We shift the cooked mushrooms with a slotted spoon to a colander. We do not pour out the brine.

Let the milk mushrooms cool down a bit, then lay them out in jars, which were previously washed clean and warmed up in the oven. We filter the brine by putting clean, boiled gauze, folded in three or four layers, into a colander. Bring the filtered brine to a boil and pour it into jars.

We check that there are no voids left on the walls of the jar. If air bubbles are visible, shake the jar several times to remove them. Pour the brine so that it reaches the edges of the jar. We cover the jars with plastic lids, cool and put in the refrigerator or take them to the cellar. After 40 days, salted milk mushrooms are ready.

Salt black milk mushrooms in a hot way

If you have collected or purchased black milk mushrooms on the market, then you can pickle them according to the following recipe.

• 1.5 kg of black mushrooms;
• 4 liters of water (for cooking) and 1 liter for brine;
• 6 tablespoons of salt for cooking and 6 more spoons for brine;
• 50 ml of vegetable oil;
• 15 black peppercorns;
• 5 peas of allspice;
• 1 bud of cloves;
• 1 bay leaf;
• 5-7 dill umbrellas.

Thoroughly rinse and clean black mushrooms as above. Rinse the mushrooms well with a brush again under running water and put them in a container. Pour cold water and soak for three hours. This soaking removes bitterness. If you like the slightly bitter taste of salted mushrooms, then you do not need to soak the mushrooms, the main bitterness will go away when boiled.

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We put a large saucepan with 4 liters of water, add salt and bring to a boil. We lower the milk mushrooms into salted boiling water and cook for 20-30 minutes, removing the foam. The main readiness guideline is that the mushrooms sink to the bottom. Throw ready mushrooms in a colander.

Prepare the brine in a separate bowl. Pour a liter of water with salt into the pan, add bay leaf and both types of peppercorns. We boil the brine for five minutes, a minute before readiness we put dill umbrellas.