How to salt milk mushrooms white. How to prepare milk mushrooms for the winter: simple recipes

Ingredients for salting milk mushrooms in a hot way:

milk mushrooms (dry, wet, black - it doesn't matter)

much water

per liter of water:

two tablespoons with a large hill of rock salt - for brine, the same amount for cooking

20-30 black peppercorns

10 allspice peas

a few cloves (who loves)

bay leaf, currant leaves, cherries - according to the presence and taste

a few cloves of garlic, horseradish - according to the presence and taste

Cooking salted mushrooms in a hot way:

From the forest we bring rather littered mushrooms. They need to be washed, a regular sponge and a toothbrush help with this. For salting milk mushrooms, you will need either an enameled pan without chips, or a high-quality stainless steel one.

Prepare spices. Boil water, salt (1-2 tablespoons of rock salt per liter). Place mushrooms in boiling water, bring to a boil. Boil for about 15-20 minutes.

While the mushrooms are cooking, prepare the brine. In water, based on a liter of water, two tablespoons of rock salt (in the comments, users write that one is enough), without additives with a large slide, add salt, all dry spices. Garlic and horseradish will come into play later. The brine is boiled in a separate pan, and the milk mushrooms will be salted right in it. When the brine boils and the salt has dissolved, drain the water from the first pan. We recline the mushrooms in a sieve or colander so that excess water is also drained from them. Transfer the mushrooms to the brine. And cook again, now in brine with spices. The total cooking time for mushrooms (including boiling in water and boiling in brine) should be 25-30 minutes.

Remove the pan with milk mushrooms from the fire, add garlic, horseradish. If possible, distribute it throughout the volume. We put a circle on top, put a not very heavy oppression. Oppression should only crush the mushrooms, not flatten them. Milk mushrooms should be topped with brine. Contact with oxygen must be excluded. Otherwise, they will not be disassembled later. Mushrooms under oppression are removed in a cool place: basement, cellar. I have them on my patio.

After 5-6 days, we shift the mushrooms into clean, sterile jars. Fill the jars with brine, in which the mushrooms were previously salted. To exclude contact of milk mushrooms with oxygen, add vegetable oil to the jars and close the lids. In this form, we remove the mushrooms in the refrigerator (cellar) for 30-40 days for the final salting. Take a look at the top photo. It clearly shows the boundary above the brine. So it's not air, but the same oil.

Salted milk mushrooms are cut into pieces or served whole, seasoned with vegetable oil. Sometimes onions are added to them.

P.S. Due to lack of patience, today I tried two-week-old salted briskets. I liked it, but they still have to stand up. Bon appetit!!!

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 of them 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. Remember to change the water three times a day for fresh water.

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.

More recently, it has rained and now the warm, sunny weather has returned - it is time favorable for the mushroom harvest. This season is quite generous for mushrooms. The fact that there are many of them can be judged by the abundance in the markets and the numerous mushroom pickers selling the collected gifts of nature along the highways.

Now, it's time for tubular mushrooms - boletus, boletus, butter and other forest delicacies that are most suitable for preparing delicious dishes and harvesting for the winter. They are pickled, dried, fried, etc.

But a little more time will pass and milk mushrooms will appear. They are not boiled or fried, they are not suitable for this. But on the other hand, they can be salted and used as a delicious fragrant snack. In winter, get it out of the jar, rinse the salted mushrooms, sprinkle with onion, pour vegetable oil, and on the table - delicious, you will lick your fingers!

We have already talked about why people love milk mushrooms, what benefits they told. Let's consider today how to salt milk mushrooms in a cold and hot way for the winter? But before proceeding directly to the recipes, let's get acquainted with some tips from experienced mushroom pickers on the preliminary preparation of mushrooms before salting. It is very important to know them, as this will help to prepare really tasty salted milk mushrooms and keep them for a long time:

Some useful tips for salting:

Edible mushrooms in the forest are not always clean on the outside, so be sure to sort through, remove adhering debris, remove old, spoiled, broken ones - they are not suitable for pickling.

Wash the remaining mushrooms with running water, brush them with a brush. Place in a wide dish, such as an enameled or plastic bowl, with the caps down. Fill with cold water and leave for a couple of days in a cool place. Pre-soaking will help get rid of bitterness. Change the water periodically. At the last change, add some salt to the water.

Use ordinary table salt, preferably coarse. Iodized or fluorinated is not suitable.

It is very important not to violate the recommended proportion of salt per 1 kg of mushrooms, so as not to oversalt the finished product. However, if this happens, you do not need to be upset. It is enough to rinse or soak ready-made milk mushrooms for 2-3 hours with cold water so that they become less salty.

And yet, experts do not recommend rolling cold-salted milk mushrooms into jars in order to avoid the multiplication of botulism bacteria, which threatens with serious poisoning. Hot-salted mushrooms can be rolled up, but carefully following all the rules for sterilization.

Salt mushrooms for the winter in a clean, dry bowl. Ideally, of course, milk mushrooms, like other agaric mushrooms, are best salted in an oak barrel. But in the conditions of an ordinary city apartment, this is not available to everyone. Therefore, experienced mushroom pickers advise using enameled pots, ceramic containers or glass jars. We will cook in a large enamel pot (tank) or bucket. So, let's get down to our recipes:

Harvesting mushrooms for the winter on their own

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

For cooking, we need: 10 kg of milk mushrooms, 100 g of salt, 4 peeled heads of garlic, dry dill umbrellas, fresh or dried leaves of horseradish, cherries and black currants.

Also prepare a large piece of clean gauze, a wooden circle and oppression. Instead of a wooden circle, you can use an enameled lid from dishes of a smaller diameter, and as oppression, a heavy rounded stone scalded with boiling water.

Cooking:

Pour a thin layer of salt on the bottom of the pan, put a layer of horseradish leaves, currants, cherries. Add an umbrella of dill, 6-7 garlic cloves cut in half. Next, lay a layer of mushrooms, be sure to caps down. Again, put the leaves, garlic and dill, but smaller, sprinkle with salt. So shift each layer of mushrooms with a small amount of spices and sprinkle with salt.

When the pan is full, cover the mushrooms with the remaining spices, cover them with cheesecloth so that it completely covers the mushrooms, and its ends hang down to about the middle of the walls of the pan.

Take it to a cellar or other cool place. Put a clean wooden circle or lid on top, place the oppression. It is better to use heavier oppression so that enough brine stands out. This is very important for the quality of the finished product.

Leave the mushrooms to salt for a month. Then try. If you are not ready yet, let them salt further. Ideally, the salting period is one and a half to two months. Then you can eat.

Wear clean rubber gloves or use plastic bags when you take the mushrooms out of the pot. This will prevent mold. If it does appear, carefully remove it, replace the gauze, wash the circle and oppression. Ready mushrooms can be left in a saucepan, but it is better to put them in jars, close the lids and put them in the refrigerator.

How to salt milk mushrooms in a hot way for the winter?

The difference between this method and the previous one is that the milk mushrooms are pre-boiled. This greatly reduces their preparation time. However, hot-cooked mushrooms are still less fragrant and resilient than cold-salted ones. But they are ready for use almost immediately.

For the recipe, we need: 10 kg of mushrooms, salt to taste (about 1 tbsp per 1 kg), fresh or dried blackcurrant leaves, parsley, pieces of horseradish root, allspice peas, a head of peeled garlic. You can add a few cloves. But this is an amateur.

Cooking:

Boil prepared mushrooms in batches. Plunge the first portion into a pot of boiling water. When it boils again, reduce the temperature so that the water barely boils. Add salt, a few peppercorns, cloves. Boil 15 min. Strain the brine through a colander into a separate clean saucepan, boil again.

Put hot milk mushrooms in a large enameled pan (tank). Add garlic, currant leaves, pieces of horseradish root. Pour in hot mushroom brine. Cover with gauze, put a wooden circle or a cover of a slightly smaller diameter, set oppression. Leave it like that for a day.

Then spread the milk mushrooms in clean glass jars, fill with brine. Close with tight plastic lids and store in the refrigerator. Mushrooms prepared in this way are immediately ready for use.

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 a little 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, lime stones, 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 treat 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.

Good afternoon friends!

What do you think about when you see fragrant, crispy cold-salted milk mushrooms on the table. I am sure that men will not mind missing a stack or two of strong, for such an appetizer. And women will try to find out the recipe for an amazingly tasty preparation for the winter.

These robust mushrooms with a fleshy funnel-shaped hat, on a short thick leg with white milky juice of a burning taste, are used exclusively for pickling, unlike other mushrooms, for example, which are only fried or dried.

These milkers are considered conditionally edible, therefore, when cooking, they must be boiled, and when cold, they are soaked. You can salt them in barrels, tubs, enameled pans. I suggest preparing salted milk mushrooms in jars for long-term storage in a city apartment.

How to pickle milk mushrooms in a cold way so that they are tasty and crispy

We sort freshly picked milkers, remove dry forest rubbish: needles, adhering leaves. We cut large hats into small pieces that will easily fit in the mouth and will be soaked faster. Cut off the legs, rinse under running water.

We put the mushrooms in a container, fill it with water so that it covers them a little from above, keep them under pressure so that they do not float up and are constantly in the water.

Soaking time depends on the temperature. At room temperature, the process will be faster, at a cooler longer. If they are not soaked to the end, they will not be bitter, but sharp.

This process should be taken with full responsibility, because it depends on it how tasty and crispy the mushrooms turn out.

For detailed additional information, especially for beginners, check out this video.

Interestingly, milk mushrooms are not soaked in running water, but only turn black.

So, after soaking, the mushrooms should:

• change color - black milk mushrooms from dark olive to wine-red, whites acquire a bluish tint;
• become soft and elastic;
• decrease in volume by almost a third.

Cooking:

• milk mushrooms - how much they collected
• salt - 40-50 g per 1 kg of soaked milkers

We put the prepared soaked semi-finished products on the bottom of the prepared container, put salt and spices between the layers and on top.

We put spices according to our preferences, these can be: oak leaves, currants, cherries, horseradish, dill umbrellas, garlic. Someone prefers to salt without spices.

We cover the mushrooms from above with a clean cotton cloth, then with a folded shield, it can be a wooden circle or a pan lid.

We use a can of juice as oppression. Milk mushrooms under the press will compact, settle and release juice. After a week, we check if there is a brine in the jars. If there is too much of it, then we drain it, if it is not enough, we increase the load or add brine. Which we prepare separately, dissolving 20 g of salt in a liter of boiled cold water.

We send the container for storage in a cool cellar. After 35-40 days we take a sample.

You can always make pickled mushrooms from salted mushrooms by adding marinade.

The roots remaining after salting are used for making sauces and soups. Finely chop and dry, laying out on canvas on a hot day in the sun or in the shade. Then crush into powder and store in a dry place.

Salted milk mushrooms in jars - a step by step recipe for the winter

The recipe for cooking "immediately in jars" for the winter reduces the time, you do not need to once again shift the milk mushrooms from the container to the jars.

If the workpiece turns out to be very salty, soak it in water, changing the water. Then cut into bite-size pieces and serve with thinly sliced ​​onion and fragrant vegetable oil.

How to store salted mushrooms in an apartment?

The question arises before city dwellers - how to keep salty crunchy mushrooms in jars, in an apartment? It is important not only to cook, but also to keep this delicious preparation for the winter. Below are tips for you:

1. For long-term storage, we use glass jars or wooden barrels.

2. Mushrooms must be in brine. We put a cotton cloth soaked in alcohol on them. After that, we bend them with chopsticks, turning them crosswise over the shoulders of the can. We also moisten the sticks and the lid with alcohol. And under a nylon cover we send it for storage in the refrigerator.

3. The ideal temperature in a room or refrigerator is from +1 to +4 degrees.

4. Below 0 degrees - the pickle will freeze and lose its nutritional and taste value. Above +7 degrees - sour and moldy.

The main thing is that the mushrooms do not freeze in the cold and do not peroxide in the heat.

5. The room must be ventilated and dry.

6. From the moment of opening the jar, the contents should be consumed within 2 days, if there is a suspicion of the quality of the product, resolutely send it to the wastebasket.

7. Another way to store salted mushrooms at home is in the freezer. After salting, drain the brine, put the blanks in plastic bags (best in portions) and send them to the freezer. They are stored for a long time and well, without losing consumer qualities. After defrosting, they are ready to eat and do not require additional processing.

Salted mushrooms of cold salting for the winter in jars under ideal conditions can be stored until the next harvest, in our country they barely “survive” until the New Year.

Mushroom season is gaining momentum, stay tuned for new posts about mushrooms: where they grow, how to harvest, what dishes to cook and many more interesting things. Do not miss! See you!