How to pickle wet milk mushrooms. Salt milk mushrooms for the winter - delicious options for salting mushrooms

Milk mushrooms are boiled for minutes, soaked in salted water for 1 hour. If mushrooms are boiled for harvesting, they are first soaked in salted water from 1 hour to 2 days. Soaking time depends on the method of further processing of mushrooms and the purpose of the product (salting, marinating, etc.).

Boil for minutes before frying.

How to cook milk mushrooms

1. Thoroughly clean the mushrooms under running water from adhering grass, leaves and dirt.
2. Soak milk mushrooms in salted water for 1 hour (for every liter of water - 2 tablespoons of salt).
3. Put a pot of fresh water on the fire, put the mushrooms and cook for 15 minutes over moderate heat.

How to salt mushrooms simply

Products
For every kilogram of mushrooms
Salt - 1.5 tablespoons
Bay leaf - 2 leaves
Black pepper - 5 pieces

Cooking salted mushrooms in a cold way
1. Keep milk mushrooms for 8-10 hours in ice water, put in an enamel pan, pouring 1-1.5 tsp each layer. salt, bay leaf and pepper.
2. Then put under oppression. For complete salting, leave for a week in the refrigerator - and you can lay out ready-made milk mushrooms in jars.

How to salt milk mushrooms (the hard way)

Products for pickling milk mushrooms
For every kilogram of mushrooms
Salt - 50 grams (2 tablespoons)
Currant leaves - 12 leaves
Cherry leaves - 6 leaves
Dill - 2 bunches
Bay leaf - 5 pieces
Oak leaves - 2 pieces
Cloves and cinnamon - a pinch each
Black peppercorns - 5 pieces
Garlic - 5 petals (by the way, garlic reduces the shelf life of salted mushrooms, it is still better to put them directly when serving ready-made salted mushrooms).

Cooking salted mushrooms in a hot way
1. Soak the milk mushrooms in ice water for a day, changing the water every 12 hours.
2. Boil milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool down.
3. Pour a layer of salt, seasoning leaves, a bunch of dill on the bottom of the dishes (enamelled pan; ideally, a barrel made of oak, but in no case made of aspen and other resinous wood).
4. Put the mushrooms in equal layers, sprinkling with salt, pepper, garlic and seasoning sheets.
5. Pour in brine (half a cup per 1 kg of milk mushrooms). Put a clean cloth on top and oppression.
6. Keep in the refrigerator for 10-15 days - and you can lay out ready-made salted milk mushrooms in jars. Milk mushrooms can be stored all winter.

How to cook pickle with milk mushrooms

Products
Milk mushrooms (fresh or canned) - 400 grams
Onion - 2 heads
Tomato - 2 pieces
Pickled cucumber - 2 pieces
Olives (pitted) - 15-20 pieces
Parsley root - 15 grams
Butter - 2 tablespoons
Water or broth - 1.5 liters
Bay leaf - 2 pieces
Salt, hot pepper and black peas - to taste
Greens and lemon - for decoration

How to cook pickle with milk mushrooms
1. Thoroughly clean 400 grams of mushrooms under running water from adhering grass, leaves and dirt, and cut into pieces. If canned mushrooms are used to prepare the pickle, then they also need to be washed from the brine.
2. Peel 2 onions, 15 grams of parsley root and chop finely.
3. Heat the pan, melt a tablespoon of butter; fry the onion, mushrooms and parsley. In another frying pan, melt 1 tablespoon of butter and simmer 2 diced pickles.
4. Pour 1.5 liters of water or broth into a saucepan, boil, put the fried vegetables and mushrooms, and cook over moderate heat for 15 minutes.
5. Rinse 2 tomatoes, cut into slices and add to the soup along with 2 tablespoons of chopped olives.
6. Season the pickle with a few black peppercorns, add 2 bay leaves, salt and hot pepper to taste, and mix.
7. Boil the soup until done. Before serving, it is recommended to add greens and a slice of lemon to the plates.

Fkusnofakty

- On the surface of the mushrooms there is a lot of different rubbish, which is not so easy to clean off. You can make this process easier with a regular toothbrush. The villi are able to remove the smallest particles of foliage and dirt. You can also use a hard sponge for washing dishes. Rinse the mushrooms during cleaning only under running water.

The 2 most common types of mushrooms are black and white. Both of them are great for homemade preparations. Moreover, it is allowed to make pickles from both types of mushrooms at once.

- Before canning milk mushrooms must be soaked in order to remove bitterness from them as much as possible. Black milk mushrooms are soaked for a period of 12 to 24 hours, and white ones are left in water for up to 2 days. If both white and black milk mushrooms go into the harvest at once, they should be soaked for 2 days. During this time, it is advisable to change the water several times. You can make sure that there is no bitterness by tasting the mushrooms. To do this, it is enough to draw the very tip of the tongue along the surface of the mushroom.

For cooking soup and fried milk mushrooms soaking mushrooms is not necessary, because. bitterness acquires a bright taste only with a cold harvesting method.

When salting and pickling milk mushrooms should be laid with hats down. So the mushroom will better retain its shape when rammed, will not break, and will also retain its taste.

Calorie milk mushrooms - 18 kcal / 100 grams.

Sometimes during cooking, black milk mushrooms turn purple or greenish. Do not be afraid, this is a normal reaction for this type of mushroom.

You can go on a quiet hunt for mushrooms from August to September. They grow mainly in sunlit places in birch, as well as mixed deciduous forests - in these you can often find white milk mushrooms. Often they can be found in the thickets of young birches. Black mushrooms prefer to grow in sunny areas next to mosses.

Milk mushrooms are valued for their excellent taste, special aroma and beneficial properties. This mushroom is rich in ascorbic acid, vitamins B1 and B2, which have a beneficial effect in the treatment of various serious diseases.

Before frying, pre-soaked milk mushrooms must be boiled. 10 minutes is enough, then fry the mushrooms for 5-7 minutes over medium heat - When picking mushrooms, a mushroom can be confused with a milky one. However, double consumption can lead to stomach problems, nausea and vomiting. With the external similarity of mushrooms, the milky has a specific spicy smell. Particular attention should be paid to the mushroom cap - in a real young mushroom it is funnel-shaped, and its edges are wrapped inward.

With prolonged soaking, mushrooms can darken: this is mainly due to improper soaking. Wash mushrooms and soak in fresh water. So that the mushrooms do not darken, it is necessary to store the milk mushrooms under the load when soaking - so that all the mushrooms are immersed in water.

How to pickle milk mushrooms

What you need for pickling mushrooms
Milk mushrooms - strong fresh mushrooms
For the marinade - for every liter of water: 2 tablespoons of salt, 1 tablespoon of sugar, 9% vinegar.
For every kilogram of mushrooms - 3 leaves of lavrushka, 5 leaves of currant, 2 cloves of garlic, 3 peppercorns.

Preparing mushrooms for pickling
1. Clean the milk mushrooms, rinse, put in a saucepan, pour water.
2. Boil milk mushrooms for 10 minutes after boiling water, removing the foam.

Marinade preparation
1. Prepare the marinade: put water on fire, salt, sweeten and add spices.
2. Put the mushrooms in the marinade, cook for another 15 minutes.

How to pickle milk mushrooms
1. Arrange milk mushrooms in jars, pour 2 teaspoons of vinegar into each liter jar.
2. Fill the jars with the remaining marinade.
3. Store pickled milk mushrooms in a cold place.
After a month, the milk mushrooms are completely marinated.

Milk mushrooms are a popular variety of mushrooms. They are white and black, as can be seen in the photo, but the shade has little effect on the taste of such a “catch”. The attractiveness of these mushrooms lies in the fact that they can be prepared in different ways for the winter. Detailed recipes with photos will help cooks pickle and pickle a product that will be a wonderful addition to a festive table or an ordinary dinner. The process of preparing milk mushrooms will not take much time, which can be understood from the description of the recipes, but the result is worth the effort.

Preparing milk mushrooms for harvesting for the winter

Regardless of which option for preparing milk mushrooms for the winter is chosen, the product should be prepared for cooking. Mushrooms need to be cleaned from:

• leaves;
• needles;
• earth.

The easiest way to do this is with a brush. It is recommended to keep the mushrooms under a stream of cold water. This will soak the product from the milky bitter juice and wash it from contaminants. It is recommended to put freshly cut milk mushrooms in a container with water. You need to wash off the main dirt from them, after which you can use a brush. Pure mushrooms need to be processed from wormy areas, cutting those out with a knife. It is also worth cutting off all damaged areas and the base of the leg.

Mushrooms are cleared from earth and grass

The next stage in the preparation of white and black mushrooms is soaking. This procedure allows you to get rid of not only milky juice, but also toxins that accumulate in mushrooms.

Advice. It is especially important to soak older milk mushrooms, as they contain the most harmful substances.

To do this, the crop is folded into a large container - a bucket, a bathtub or a basin, and filled with water. The product must be completely covered with liquid. To do this, a small press is installed on top or a flat cover is fixed. Soak the product for 1-2 days. Water should be changed periodically. After the liquid is drained, and the milk mushrooms should be washed several times in cool clean water. Now the product is ready for pickling or salting.

Before cooking, milk mushrooms are soaked for 1-2 days

Recipe for hot salting of milk mushrooms (white and black)

To pickle mushrooms in this way, you need to take:

• 1 kg mushrooms of any color
• 3-4 garlic cloves
• 2 bay leaves
• 4-5 sprigs of dill
• 1 piece of horseradish root
• 5-6 currant leaves

Salted milk mushrooms

Prepared mushrooms need to remove the legs. This part of the product will not be salted. Next, prepare the brine. For 1 liter of water, it is recommended to use a couple of large spoons of table salt. The resulting composition should be boiled. Prepared milk mushrooms are added to it. They will need to be boiled in brine for at least 20 minutes. Black milk mushrooms are boiled for 7-8 minutes. Rising foam must be constantly removed.

After about 30 minutes, the mushrooms should be thrown into a colander. They are washed with running water. Next, you need to take glass or enameled containers and pour a little salt on their bottom. Hats down in the dishes are shifted mushrooms. Each layer should be about 5 cm. Salt and spices should be put on them.

Attention! The ratio of salt to weight of milk mushrooms should be 5%.

When the layout is completed, you need to close the workpiece with clean gauze or a waffle towel and put oppression. Systematically it should be washed in salted hot water. After a couple of days, the container is moved to a cold place. After another 25 days, the delicacy can be tasted.

Hot salted mushrooms can be eaten 25 days after preparation

Cold ambassador of white mushrooms

To prepare mushrooms for the winter according to this recipe, you need to prepare:

• 1 bucket of freshly cut mushrooms;
• 2 cups of salt;
• 10 dill umbrellas;
• 1 package of black pepper (peas);
• 12 cloves of garlic;
• 20 currant sheets;
• 1 pack of bay leaf.

Prepared mushrooms are transferred to a bucket or an enameled pan in layers. The plates of mushrooms should look up. Very large specimens can be cut in half or into several pieces. Each layer should be evenly salted. To do this, use 1 to 3 large tablespoons of salt. The specific amount of spice depends on the volume of the selected container and its diameter.

Cold salted mushrooms

On each layer lays out several peppercorns, bay leaves, sliced ​​\u200b\u200bcloves of garlic and currant leaves. The layout is completed with dill umbrellas. Then the container is closed with a lid, which is fixed with a press. This will allow the mushrooms to give juice.

The workpiece is placed for about a week in a cool place. At the end of this period, the resulting mushrooms must be tightly decomposed into glass jars, filling the containers with brine and adding dill umbrellas. The container is closed with nylon lids and placed in a cellar, basement or refrigerator.

Classic recipe for pickled white and black mushrooms

Milk mushrooms - both white and black - can not only be salted, but also pickled. To prepare a savory and appetizing snack for the winter, you need to take:

• 2 kg of mushrooms;
• 50 g of salt;
• 2 liters of water;
• 20 ml of 70% vinegar essence;
• 5 peas of allspice;
• 4 bay leaves;
• 5 carnations.

Pickled milk mushrooms

The prepared product must be coarsely cut and pour 1 liter of water into which 10 g of salt was previously poured. The container with the workpiece is put on fire and brought to a boil. You need to cook milk mushrooms for 20 minutes, periodically removing the foam. Then the mushrooms are leaned back in a colander and washed. They need to give time to glass all the water.

Next, prepare the marinade. The remaining amount of salt is added to 1 liter of water. The container is placed on the stove. When boiling, laurel leaves, cloves, pepper are added to the composition. Mushrooms are transferred to the resulting marinade, which must be boiled for a quarter of an hour. Next, the essence is poured in, the composition is mixed, removed from the stove, and the milk mushrooms are laid out in jars. The container must first be sterilized.

The workpiece is poured with hot marinade, and the jars must be hermetically rolled up. They must be wrapped in scarves or a blanket and wait until they cool completely. You can store such blanks all winter.

Pickled mushrooms can be stored all winter

You can also prepare white and black milk mushrooms for the winter using other recipes. There are a lot of options for pickling and salting.

Pickled milk mushrooms - video recipe

Preparations of milk mushrooms for the winter - photo

Cooking mushrooms for the winter

Now in stores you can find any pickles. But it’s more pleasant to make mushrooms for the winter on your own! For you, a simple recipe on how to salt milk mushrooms in jars!

2 h

20 kcal

4.64/5 (45)

There is a tradition in my family. Every autumn, on one of the days off, we gather with the whole family and go to the forest to pick mushrooms. I have loved this event since childhood and have always looked forward to it. First, walking in the woods was fun. And secondly, I have always loved mushrooms.

Recipes for their preparation are passed down from generation to generation. My grandmother and mother taught me how to cook different types of mushrooms, but my favorite ones are salted milk mushrooms. Preparing them for the winter is very easy, but how much fun!

How to prepare mushrooms for salting

If you like to go for mushrooms on your own, then it will not be difficult for you to collect mushrooms - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.

The most important point in preparing breasts is getting rid of them milky bitter juice. It's very easy to do this:

1. Rinse the mushrooms under running water using a soft brush. Get rid of dirt and needles.
2. Use a knife to cut out any wormy or unsightly areas. Cut off the base of the leg.
3. Pour cold water into a basin or bucket. Put the mushrooms in there. Make sure they were completely submerged, you can use the lid and weight for this.
4. In this state, milk mushrooms must be left for a couple of days. The water needs to be changed periodically. During soaking, the mushrooms will shrink slightly in size.
5. After a couple of days, drain the water and rinse mushrooms under cool water repeatedly.

As you can see, there is nothing complicated in preparing mushrooms. Now they can be salted.

Recipes for salted milk mushrooms for the winter in jars

I will tell you two of my favorite recipes. Since I do not like to mess around in the kitchen for a long time, I always try to simplify the cooking process as much as possible. That is why my very easy recipes, even those who pickle mushrooms for the first time will cope with them. For you - two ways of salting milk mushrooms.

How to salt milk mushrooms in a cold way

Required products:

What do we have to do:

1. First you need to prepare the mushrooms in the above way.
2. After the milk mushrooms are soaked, the largest of them need to be cut into pieces.
3. In an enamel bowl or bucket layer the mushrooms. Pour 2 tablespoons of salt on each layer, put a few chopped cloves of garlic, parsley, currant leaves. Sprinkle with black peppercorns. Repeat these steps layer by layer. On the topmost layer we spread dill umbrellas.
4. We cover the bucket or basin with a lid, put the load on top. Mushrooms should give juice. This will take approximately 5-7 days. During this time, they should be stored in a cool, dark place.
5. After this time, transfer the mushrooms to sterilized jars and fill them with juice. Try to stack the mushrooms as close to each other as possible. Roll up the banks.

As you can see, there is nothing complicated in salting mushrooms. But when you get them in the winter, everyone will be amazed at the great taste. In addition, mushrooms cooked in this way will be incredibly crispy.

How to salt milk mushrooms in a hot way

Required products:

• 5 kg of mushrooms;
• 10 leaves of lavrushka;
• 15 cloves of garlic;

• 15 currant leaves;
• piece of horseradish;
• dill, salt.

What do we have to do:

1. Prepare the mushrooms in the above way.
2. Mushroom stalks need to be removed., they will not be used for salting.
3. cook brine of 5 liters of water and 10-15 tablespoons of salt. It must be put on fire, bring to a boil and place the mushrooms there. Boil milk mushrooms in this brine for half an hour. Don't forget to skim off the foam.
4. After half an hour, the milk mushrooms need to be removed and thrown into a colander. They must be rinsed with running water.
5. Prepare an enamel basin or bucket. Sprinkle some salt on the bottom. Spread the mushrooms hats down in layers of 5 cm. Sprinkle each layer with salt, chopped garlic, grated horseradish, dill, parsley. Cover the top with a lid and put a weight on it. Leave the mushrooms in this form for several days in a cool place. During this time, they will secrete juice.
6. Transfer the finished milk mushrooms along with the juice into sterilized jars and roll up.

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.

Autumn is the time for home-made preparations and salting of milk mushrooms, which have always been considered the best mushrooms for pickling. In the old days, milk mushrooms were salted in huge barrels for the winter, so they used only the cold method. If there are few mushrooms, it is more convenient to salt them in a hot way, they will not lose their taste. It's easier, no need to mess around with soaking and the mushrooms are ready in a couple of weeks. If milk mushrooms are salted raw, they must be soaked for 1-2 days. Water is changed 2-3 times a day, making sure that it is always cold. When the milk mushrooms become elastic and resilient, they begin to pickle.

It is more convenient and better to salt mushrooms in wooden barrels and tubs, only where to keep them in our apartments! Therefore, enameled buckets, pots and tanks are the most suitable containers for pickling milk mushrooms. It is necessary to ensure that the enamel is intact without cracks and chips. The acid formed during the fermentation of mushrooms interacts with the metal and forms compounds harmful to humans. You can also salt milk mushrooms in plastic buckets and containers, but they must be for food. It is more convenient to store salting in the refrigerator, transferring it to glass jars.

Cold way of pickling milk mushrooms

Currant and cherry leaves, a couple of dill umbrellas are placed in a bucket, and a little salt is added. Soaked milk mushrooms are placed with their hats down so that there are no voids. After 3-5 rows, umbrellas and dill stalks, garlic cloves, blackcurrant leaves are added, and so on to the top. The top layer of mushrooms is covered with greenery, the remnants of garlic and salt, covered with gauze or canvas, put a plate and put oppression. Salting can be left at room temperature for a day, then the salt will quickly dissolve, after which it is taken out to the cold. After a day, the brine that has come out should close the mushrooms and the plate, if this does not happen, add the load. In extreme cases, add salted boiled water. Salted mushrooms settle, then fresh mushrooms can be added to them. Milk mushrooms ferment (ferment) for the first week, when the fermentation process is over, they can be transferred to sterilized jars. Mushrooms of cold salting are ready in a month, after their last laying in the dishes.

• For a 12 liter bucket of soaked milk mushrooms
• 500-550 gr coarse salt
• 100 gr currant leaves
• 2 large heads of garlic
• handful of cherry leaves
• 8-10 dill stalks with umbrellas

Salting milk mushrooms in glass jars

The soaked mushrooms are laid in layers, sprinkled with chopped garlic and salt, pressing firmly with a clean spoon or hands. Put greens on top, add salt, put a plastic cover on top (without putting it on). Instead of oppression, it is convenient to use lids from small jars of coffee, they are soft, well inserted and removed. Banks with mushrooms are placed in the refrigerator. If little juice is released after a day, add salted water. In the cold, the fermentation process also takes place, in this case the brine rises, it must be poured into a clean bowl. When the fermentation is over, the brine level may decrease, then the drained one is topped up. The jar is sealed with a plastic lid.

Hot way of pickling milk mushrooms

For hot salting, mushrooms are soaked for 2-3 hours, then the forest debris will easily leave. Then the milk mushrooms are washed, wormholes and damage are removed. Prepared mushrooms are dipped in salted water (1 tablespoon per liter) and boiled for 15-20 minutes. During cooking, the milk mushrooms are stirred and the foam is removed. The boiled mushrooms are thrown into a colander, and when the water drains and they cool, they begin to pickle. For a kilogram of boiled mushrooms, take 2 tablespoons of coarse salt. Currant and cherry leaves, dill umbrellas and garlic to taste. Mushrooms are salted by shifting them with seasonings and sprinkling with salt, after which they cover with a plate and put a load. Milk mushrooms should be covered with brine, if there is not enough of it, brine is added (30 g per liter). The fermentation process lasts 5-6 days, during this time the brine sometimes becomes cloudy and has a specific smell. Transfer the finished mushrooms together with the brine into clean glass jars, pour vegetable oil on top and put on the lids.