How to salt milk mushrooms an easy way. Raw milk mushroom: salting according to a traditional recipe

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

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 at all times were considered one of the best mushrooms for pickling. There has never been a lack of them in Russia.

Collecting milk mushrooms is a pleasure, both for beginners and experienced mushroom pickers. This is because they grow in large groups. In our country, you can find several types of these mushrooms: real (raw), black, yellow, aspen and pepper.

Where to look for mushrooms?

These mushrooms cannot be confused with any other. However, milk mushrooms have several doubles and imitators. They differ in color and, so-called, shaggy on the edges of the hat. As a rule, they are not as luxurious as those of a real mushroom. Tight fragile podgruzdki, for example, only pretend. They have a smooth and dry head, without hairs and not so perfumed. A real mushroom mushroom emits the finest beads of sticky, like honey, sharp-smelling juice. It sparkles on the curved cilia of the plates.

The first place in terms of aroma and taste is rightfully occupied by a real mushroom or raw. It has a creamy yellow or white cap. On it, in turn, there are slightly watery places. On the tucked edges you can see the edge. The milky juice is white, in the air it becomes yellow-sulfur. A real mushroom must be sought in pine-birch and birch forests from Europe to Siberia. The yellow mushroom is located in spruce-fir and just spruce forests. The cap of this mushroom grows in diameter from 5 to 15 centimeters. You can meet such a breast both in the Far East and in Europe. By the way, the mushroom is conditionally edible. It is eaten only in salt form.

In August, the real hunt for black mushrooms begins. It can be found in birch and mixed forests. It differs from relatives in size. The hat of a large black mushroom can grow up to 20 centimeters in diameter. It is fleshy and dense, brown, almost black. The black mushroom is first boiled and then salted. Almost simultaneously with the black mushroom, the aspen mushroom begins to grow. It appears in August-September in damp aspen forests. Its difference: a whitish hat with brownish or reddish spots. Peppercorn got its name for a reason. They can completely replace the seasoning. This mushroom can be dried, chopped and seasoned with all kinds of dishes, like mustard.

Of course, most often you can stumble upon a raw breast. If there are frequent, but not heavy rains in the summer, then you need to wait for the harvest of milk mushrooms. You can go on a quiet mushroom hunt in early September. There are two main ways to pickle milk mushrooms. Let's consider both.

Cold salting of mushrooms

First you need to prepare the mushrooms. If you decide to use the cold salting method, then at the preparation stage, the milk mushrooms need to be soaked in water. This is necessary in order to get rid of the bitterness in these mushrooms. First of all, you need to thoroughly rinse the mushrooms, clean each one of dirt, leaves and earth, and also cut off the wormy parts. Very often, mushroom pickers cut off the legs of mushrooms. By the way, they can be eaten separately. For example, fry. After the milk mushrooms are cleanly washed, they must be placed in a spacious container (where you will soak the mushrooms) with their hats down. Don't waste your time on this event. Milk mushrooms need to be soaked for 2-3 days. In this case, the water should be changed every day or even twice a day.

Recipe for salted mushrooms for the winter

For cold salting, it is worth learning the following formula: you need to take 4 percent of the salt from the total weight of the mushrooms. In other words, for one kilogram of soaked milk mushrooms we store 40 grams of salt. Traditionally, wooden (preferably oak) barrels are taken for salting mushrooms. But if you plan to pickle a small amount of milk mushrooms, then an ordinary glass jar will do. And here the main thing is to lay the mushrooms correctly. Pour a layer of salt at the very bottom of our container, then put currant leaves, horseradish, cherries for flavor, as well as chopped garlic cloves (1-2 cloves are enough), even dill stems, best with tops. Put the mushrooms on top of the greens. Attention! Mushrooms must be placed with their hats down! And then sprinkle with black pepper on top (2-3 peas per layer is enough) and salt. For a piquant taste and if desired, you can add a bay leaf to the jar with the future delicacy. Then we make another layer. That is, we repeat the entire procedure described above again. And so on, until the jar is filled to the brim. From above, mushrooms are covered with cherry and currant leaves.

Next, put a lid on the mushrooms (preferably smaller than the neck of the jar) or a plate (if you took not a jar, but a wider dish as a container). We put the load on top. As it may fit, for example, a container of water, a weight or other rather heavy object. After everything is packed, we put the container in the basement or refrigerator. The most delicious salted mushrooms can be tasted in a month or a half. This method is suitable for different types of mushrooms. How to salt milk mushrooms, in a cold or hot way - the hostess must decide.

Hot salting of mushrooms

This method of pickling mushrooms will take much less time. It is usually used if there are no conditions for soaking mushrooms or, for example, in hot weather, when it is necessary to process mushrooms as soon as possible. In total, there are two ways to boil mushrooms. And which one to resort to - the number of mushrooms will best show. If you have a few mushrooms at your disposal, then you can boil them in portions. And each portion must be put in new water so that bitterness comes out of the mushrooms completely. It should take at least 20 minutes to cook. After that, the mushrooms should be washed in cold water, then put in a colander or sieve, and then placed in a container, sprinkled with salt. As in the previous method, here you will need about 40-50 grams of salt per kilogram of mushrooms.

Mushrooms must be seasoned with onions, horseradish, garlic and dill, and cover the container on top and put a load on the lid. Keep the dish in the cold for only 6-8 days. After that, hot-salted milk mushrooms can be served at the table.

But with a large number of milk mushrooms, they must be lowered into mesh containers, which are most often used for blanching and are made of stainless steel, and boiled in them for 15-20 minutes in salted water.

During cooking, foam will form. Don't forget to take it off regularly. We discard the boiled mushrooms on the grate and let the water drain. Then the milk mushrooms should be salted in the same way as described in the cold salting method. It is only necessary to add 6 percent of salt from the total weight of the prepared mushrooms. In this case, milk mushrooms will be salted only after 20-25 days. In this way, it is better to salt black milk mushrooms. With the advice of the editors, the site will take a minimum of time to prepare, and you will be satisfied with the result!
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In traditional Russian cuisine, milk mushrooms occupied an important place, although they are considered inedible all over the world. Salads, appetizers, soups and pies were prepared from them. To preserve mushrooms for the winter, most often they were salted. These mushrooms have a rather unusual taste. In addition, they are useful as they contain protein.

dry mushroom

The breast has a large funnel-shaped hat. Dry milk mushroom differs from its relatives in that it lacks the milky juice characteristic of other species.

These mushrooms are fried, boiled, baked, but salting reveals their taste best. Salting can be done in two ways - cold and hot. There should not be a long gap between picking mushrooms and processing them, it is best to deal with them immediately.

Preparation

Salting dry mushrooms begins with the process of cleaning them. This stage is the most difficult. You will need a dish sponge and an unnecessary toothbrush. First of all, the earth and foliage are washed off the mushrooms. After that, you need to change the water and do a more thorough cleaning. To do this, you need to go through all the dark places with a sponge or brush, constantly changing the water. In addition, it is important to get rid of all darkening, rot.

soaking

You can choose any recipe for salting dry mushrooms. But in any case, you can not do without soaking. Mushrooms are laid out with hats down in a suitable container and poured with cold water. They must be kept there for at least three days. In this case, the water should cover them completely, for which you can use a small press. At the very end of soaking, the water needs to be slightly salted.

You can determine the correctness of soaking the milk mushroom using the folk method. You need to take a piece of the mushroom, cut it and try the cut on the tongue. If the mushroom is properly soaked, then it will not be bitter.

Hot salting

Hot salting of dry mushrooms makes them soft, without a characteristic crunch. But this method of salting helps to preserve the original shape of the fungus and its color.

Fresh milk mushrooms are cleaned of debris, washed in water, changing it several times. After preliminary preparation, the mushrooms must be boiled for 20 minutes, then, using a slotted spoon, put them in a wide bowl.

For salting, you need to prepare a brine, for which 2 tbsp are taken per 1 liter of water. l. salt, black and allspice (10 peas each), a few bay leaves, currant leaves.

Boiled mushrooms are lowered into boiling brine with a slotted spoon and boiled for about half an hour. Then horseradish root and a head of garlic are added.

After the pan is removed from the heat, it is necessary to put oppression on the mushrooms and leave them like that for 3-4 days, then put them in jars, cover with cabbage leaves on top and cork with lids. Mushrooms will be ready in a month.

Hot salting of dry mushrooms for the winter in jars

For a kilogram of mushrooms, you need to take 3-4 cloves of garlic, two tablespoons of salt, 10 black peppercorns, 10 blackcurrant leaves, dill.

Salting dry milk mushrooms in a hot way for the winter begins with their preparation. Thoroughly washed mushrooms are placed in boiling salted water and boiled for five minutes. Too large mushrooms can be pre-cut into pieces.

The jars are sterilized, a small amount of salt is poured to the bottom, two peas of pepper are put. A little salt, 2 peppercorns, dill, blackcurrant leaf are poured onto the bottom of the sterilized jar, then the mushrooms are laid tightly in layers, sprinkling each with salt and spices. Pour in the water in which the milk mushrooms were boiled. Banks are closed with boiled polyethylene lids. After they have cooled down, put them in the refrigerator. You can try in a month and a half.

cold ambassador

Salting dry milk mushrooms in a cold way is a little more difficult. Mushrooms are thoroughly cleaned and washed, cut into slices and laid out in a suitable container. Pour running water and put under oppression for three to five days. Water is changed every day.

After the specified period, the mushrooms are taken out and sprinkled with salt. Then they are laid out in a dish for salting in layers with salt, adding horseradish and garlic. The dishes are closed with gauze, on which they spread. This is used so that the mushrooms do not become dark. Milk mushrooms are put under oppression, they must be completely covered with brine. A month later, the mushrooms are transferred to sterile jars and poured with brine. Cold salting dry mushrooms makes the mushroom more fragrant and juicy. In addition, after such processing, it will remain clean and snow-white.

Salting in a barrel

Consider the recipe for salting dry mushrooms in a barrel. For ten kilograms of mushrooms, take 0.5 kg of salt, garlic (4-5 heads), dill stalks, horseradish, cherry and currant leaves. In addition, sterile gauze is needed to cover the barrel, the circle of wood and oppression.

After soaking and washing the milk mushrooms, they are placed in a barrel. Mushrooms are sprinkled with salt, adding spices and leaves, covered with horseradish leaves on top. Sterile gauze is laid out on top of the barrel, on which a wooden circle and oppression are placed. In the event that the brine is not allocated enough, you need to pick up the oppression heavier. Mushrooms are infused in the cellar for about a month, after which they can be tasted. If necessary, the salting period can be extended.

If a layer of mold has appeared on the surface of the barrel, it must be removed entirely, the gauze must be changed, the circle and oppression sterilized.

Salting in a jar

Salting dry milk mushrooms for the winter in a jar is not much different from salting in a barrel. Mushrooms are thoroughly washed and placed in an enamel pan, poured with water. A wooden circle or plate is placed on top, on which oppression is placed. The weight should not be too heavy. Dishes with mushrooms are cleaned in a cool place. Mushrooms are soaked for three days, while the water must be constantly changed.

After the specified period, the mushrooms are sorted and cut, if necessary. Glass jars for salting are thoroughly washed and poured over with boiling water. It is best if the jar has a wide mouth.

Milk mushrooms are laid in layers, rubbing each mushroom with salt. In order not to oversalt the mushrooms, the amount of salt should be about three percent of the weight of the mushrooms. If there is too much salt, then the mushrooms will have to be washed before eating.

Layers of mushrooms are shifted with horseradish and garlic. On top of the last layer of mushrooms, a clean, rough cloth folded in half is placed, a horseradish leaf, cherry and currant leaves are placed on it. Then they put a circle and put oppression.

A container with milk mushrooms should be stored in a cold place for a month. After the salting time has elapsed, greens and cloth are taken out of the jars, covered with lids and put in the refrigerator. If the top layer of mushrooms is covered with mold, then they must be washed with running water.

So that salting dry milk mushrooms for the winter does not turn out to be an unsuccessful experiment, you need to choose the right dishes. You can use a wooden, glass and stainless container, which must first be thoroughly washed. For salting, use a large one. Sending milk mushrooms for salting, it is advisable to lay them with their hats down. At the same time, the shape of the fungus is preserved.

If the salting of dry mushrooms was a little unsuccessful and the mushrooms turned out to be oversalted, they are soaked in milk, while the delicate structure of the fungus is preserved. Take the required amount of mushrooms and place in milk for two to three hours. If this was not enough, the procedure can be repeated by taking fresh milk. You should not be alarmed by the purple or green tint that the breast can acquire, this is due to a chemical reaction. Mushrooms soaked in milk are washed with running water. When soaked in water, the mushroom may lose its consistency, in addition, this negatively affects their taste.

Salting dry mushrooms is a great way to preserve mushrooms for the winter. Milk mushrooms, salted in any way, can be added to soups, salads. And you can serve as a snack, adding onions and sunflower oil.

Mushrooms are a great gift of nature to man. They can be collected in different parts of our country and prepared on the basis of a variety of dishes. Mushrooms are perfectly absorbed by the body and saturate it with many useful substances. But only those that were collected away from industrial enterprises and highways can bring benefits. Such mushrooms can be boiled, fried and cooked in the oven, in addition, they are great for preparing blanks. Let's remind our readers how to salt white milk mushrooms at home?

White milk mushrooms are excellent mushrooms for harvesting for the winter. They can be collected in mixed pine-birch, birch, and deciduous forests. Milk mushrooms are wonderful mushrooms for pickling, which can be done at home.

How to salt white milk mushrooms for the winter at home?

For salting mushrooms, you need to prepare five kilograms of mushrooms, a couple of glasses of medium-ground salt, dill tubes without umbrellas, horseradish root and leaves, garlic, cherry or currant leaves.

Clean and wash the mushrooms. Transfer them to an enameled, plastic or glass container (a bucket, basin or wide saucepan would be an excellent option). Pour the prepared mushrooms with cold running water and cover with a flat plate of a suitable size. Place a small oppression on top (a jar filled with water).

Take the mushrooms out for three days in a fairly cool place. Do not forget to change the water to fresh three times a day.

After taking out the milk mushrooms, sprinkle each mushroom with salt and send it to a salting container. Between the layers of mushrooms, place peeled garlic cloves and medium-sized pieces of horseradish roots.
Cover the mushrooms with gauze, folding it two to three times. Spread the leaves of horseradish on gauze, this will prevent the darkening of the mushrooms. Place the rest of the greens on top.

Place such oppression on the mug so that the mushrooms are completely covered with the brine released from them. Take the container with fungi to a fairly cool place and leave for one month. But at the same time, be careful that the upper mushrooms do not dry out, otherwise they may become moldy.

Pickled mushrooms should be transferred to sterilized jars, but they do not need to be sealed with lids. Rinse the top layer with cold water if necessary. Store mushrooms in the cold.

How to salt white milk mushrooms in a cold way?

To carry out such salting, you need to prepare one hundred and fifty grams of coarse salt, five kilograms of milk mushrooms, ten leaves of cherries and currants, a couple of dill umbrellas and a couple of horseradish leaves.

Rinse and soak the mushrooms, so bitterness will go away from them. It is advisable to soak the milk mushrooms for three days, periodically changing the water to fresh.
Put currant and cherry leaves on the bottom of a suitable container. Add some dill to them. Lay the milk mushrooms down with hats in one row on top and salt. For a kilogram of mushrooms, use about thirty grams of salt (a tablespoon without top). Put a layer of mushrooms on top again, adding dried dill to them and adding some salt. Salt all the mushrooms in this way. Put horseradish leaves on top of them, cover with a piece of clean cloth. Cover the prepared mushrooms with a large flat dish, set a light oppression and put it in a cool place (in the refrigerator, cellar or basement). Leave the mushrooms for forty days, after which they will be ready for consumption.

How to salt white milk mushrooms in a hot way?

To prepare such a blank, you need to stock up on milk mushrooms and water. For a liter of water, you will need a couple of tablespoons with a large hill of rock salt (for brine and the same amount for cooking), twenty to thirty peas of black pepper, ten peas of allspice and a few cloves. Also use bay leaves, currant and cherry leaves (based on their presence and your taste preferences), a few cloves of garlic and horseradish.

Clean the mushrooms and wash them well. Prepare a large enamel or stainless steel saucepan. Boil water and add salt (a tablespoon of salt per liter). Dip the mushrooms in boiling water and bring them to a boil. Boil for fifteen to twenty minutes.

While the mushrooms are boiling, prepare the brine. Dissolve salt in water (a couple of tablespoons per liter), add all dry spices. Boil the brine in a separate container. After it boils and the salt dissolves, drain the water from the boiled mushrooms. Send the milk mushrooms to a colander - this will drain excess liquid from them. Send the mushrooms to the boiling brine and cook again, now with spices.

Take the pot off the heat, add the garlic and the horseradish. Spread it gently over the entire volume of the mushrooms. Place a circle on top, and put a not very heavy oppression on top. He should not flatten the mushrooms, but only lower them under water. Send mushrooms under oppression to a cold place. After five or six days, transfer the mushrooms to sterile jars, fill with brine, add some vegetable oil and cork. Send the jars to the cellar or refrigerator for thirty to forty days, after the mushrooms are finally ready.

Salted mushrooms can be eaten on their own. They can also be used to make pizza, pies and salads as a delicious topping. There are recipes for caviar and other delicacies based on them.