How to salt milk mushrooms in a cold way is a simple recipe. Recipe step by step

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. 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.

Depending on the region, there are different varieties of lactifers (a genus of mushrooms). They are so called for the milky juice that comes out if you cut or break the breast. As for the name, there are versions that it came from the fact that mushrooms grow in a heap (breast) or on a heap. Most of the species can be found under the foliage in the form of heap families. How to pickle milk mushrooms using old and modern recipes so that they are crispy white and fragrant.

Types of mushrooms for conservation

Let's dwell a little on the main types of mushrooms. Based on their characteristics, slightly different approaches and methods of preservation are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible, because they can be eaten not immediately after cleaning, but after preliminary technological processing. Most of them initially have a bitter taste.

white or real

As the name suggests, it is a white-colored mushroom (with creamy-yellowish patches) with a slimy cap. In Siberia and the Urals, they are also called “raw”, because of the always wet funnel of a shaped hat on a thick, hollow leg inside. Along the edges of the cap are velvety fibers. Bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests, birch forests. Considered one of the most delicious (category 1).

aspen mushroom

It looks like a white mushroom, but its leg is thinner. May have, closer to the edge, pinkish spots, no fringe. The pulp is slightly less fleshy, but more dense and dry. Therefore, in salting they are more crispy, they are not recommended to pickle. It is clear that you need to look for them under the aspens.

Yellow breast (pitted, yellow wave)

It resembles white, only its color is different shades of yellow, the presence of small spots on the hat is acceptable. The main habitats are coniferous forests. When it is salted, it has a grayish tint. Initially appearing white milk may acquire a yellowish-gray tint. Rare, tasty mushroom.

Ginger oak (oak mushroom)

Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The hat is reddish in color, may have protruding rings. In terms of taste, it belongs to the mushrooms of the second category. The juice is very bitter. Therefore, it requires a fairly long soaking. Milk is white, does not change color.

Skripun (violinist)

This is a mushroom in color with a real mushroom, only without a fringe. Milky juice does not turn yellow. The name is clear, it is a hundred less soft and creaks, if you rub it lightly with your fingers. Suitable only for salting after soaking, it turns out a crispy, tasty mushroom.

Black mushroom, russula

It differs from all other species in shades of flowers, from greenish to brown, blackish. It is characteristic for him that there is no milky juice in it, therefore, bitterness. For this reason, it can be used in the preparation of soups, salads.

Preparing mushrooms for conservation

Before canning milk mushrooms, they need to be prepared.

Preparing mushrooms for the winter:

After harvesting, the mushrooms must be thoroughly cleaned of dirt;
cut the legs that were in the ground, or clean them well;
then rinse several times;
mushrooms, in which bitter milky juice is present, must be soaked in water.

Regarding the soaking of mushrooms with water from bitterness, each species has its own period. Much in this matter depends on the weather in the region, the place of growth.

Basic rules to follow

Important. Water should not turn sour and stagnate, so it needs to be changed 2, 3 times a day.
It is necessary to drain, slightly pressing the mushrooms, then pour a new portion. The main criterion for the readiness of milk mushrooms for conservation can be considered the disappearance of the taste of bitterness. The easiest way to check this is to try a cut of the mushroom for bitterness by licking with your tongue. If not bitter, then you can preserve.

canning

There are two main methods of preserving mushrooms, they are salted and pickled. Milk mushrooms are of little use for drying, as these are agaric mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break, crumble. Therefore, dry milk mushrooms are rarely harvested.

Fact. Meaty, tasty milk mushrooms are well suited for salting.

Methods tested by hostesses (2 main ones):

Salting milk mushrooms in a cold way;
salting milk mushrooms in a hot way.

Important. Using these methods, you can then store the mushrooms in a cold place (cellar, refrigerator, cool balcony, veranda) in food containers. Or they are closed for the winter in jars, but they must also be kept in a cool room.

Cold pickling method

A simple recipe for salting milk mushrooms at home, a cold way. Milk mushrooms are not blanched, not boiled. Mushrooms remain fragrant, tasty.

How to salt milk mushrooms, step by step recipe

Each housewife has her own recipes, secrets. You can add different spices, spices, based on taste preferences.

Sequencing:

Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. Better not immediately in jars, in a larger bowl, the mushrooms will be salted evenly;
prepare a brine: two, 3 tablespoons of rock salt per liter of water;
let the brine boil, then cool;
pour milk mushrooms, stirring, but carefully so that the mushrooms do not break;
the brine should cover the milk mushrooms;
oppression is placed on top.

Up to 4 days we maintain the container at a temperature of 20-24 degrees. We make sure that the liquid covers the mushrooms, otherwise the upper top layer darkens. You can adjust the salt concentration by tasting. Add or vice versa, dilute with a little boiled cold water if you think they are brackish.

When the mushrooms are salted, you can lay them out in jars. Depending on where the preservation will be stored, they are either rolled up with metal lids or covered with plastic ones.

Advice. If there is a cellar, then plastic is enough, put a sheet of horseradish on top, the brine should cover the mushrooms.

Herbs and spices

The salting method described above is the basic recipe. Depending on taste preferences, pickled mushrooms are added:

Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic aftertaste, leaves of laurel, blackcurrant, cherry.

Optionally, for lovers of interesting flavor combinations, coriander, Provence herbs, thyme, cilantro, etc.

Advice. All of these ingredients can be added when the pickles are served. In winter, salted milk mushrooms are a great snack, especially with potatoes. It is delicious, especially if they are seasoned with butter, sour cream.

Hot pickling method

According to this recipe, you can cook mushrooms more quickly. If they are covered with metal lids in jars, then they can be stored in a moderately cool place.

Quick pickling method

Proportions per kilogram of milk mushrooms: water (glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, horseradish leaf, one dill umbrella, several peppercorns.

Clean and wash the mushrooms in cold water, 3 times;
then pour water, leave overnight;
washed again;
add water and bring to a boil, removing the resulting foam;
drained through a colander, washed again;
soak again in cold water for half an hour;
drained, washed again 3 times;
jars are prepared, thoroughly washed, sterilized;
fill jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on them;
separately boil water with the addition of salt and peppercorns;
fill banks;
for storage reliability, jars with mushrooms can be sterilized for half an hour, then rolled up.

Mushrooms are obtained with a pleasant aroma, crispy.

The second way of salting

Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Pour in water, boil (30-40 minutes);
the broth is poured into a container through a colander;
mushrooms are transferred to a saucepan, spices and garlic are added to taste;
pour strained broth;
leave under oppression for a couple of days, gently mixing and tasting, you can slightly salt;
when the mushrooms are salted, they are laid out in clean, sterilized jars;
put a sheet of horseradish on top, cover with a lid.

Note. Often they are interested in how to pickle black milk mushrooms. All the methods described above are suitable, only they can not be soaked for a long time, it is enough to soak before salting for about 3 hours.

Marinating milk mushrooms

As a result of marinating mushrooms, a ready-made product for consumption is obtained. Mushrooms with bitterness must first be soaked in the manner described above.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence needs 20 ml. Add a couple of sheets of bay leaf, a few pieces of black pepper, sweet peas, cloves.

The sequence of pickling mushrooms:

After soaking, the mushrooms are thoroughly washed;
first, boil the mushrooms in a liter of water, with the addition of half a tablespoon of salt;
boil for 20 minutes, remove the foam, remove, rinse, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, at the end pour in the essence;
mushrooms are taken out with a slotted spoon, laid out in sterilized jars;
pour marinade, roll up.

In order to increase the period of thermal pasteurization, jars with mushrooms are turned over, then wrapped.

Note. A piquant recipe is that garlic (1.2 small cloves) and sugar (1.2 tablespoons to taste) are added to the mushrooms. The sequence of actions is the same.

These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. Indeed, subject to certain rules, culinary improvisations are always acceptable.

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

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

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

Salted milk mushrooms (cold salting)

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

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

Salted milk mushrooms (hot salting)

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

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

Salted mushrooms with mustard

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

We will need:

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

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

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

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

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

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

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Optionally, you can also add one or two cloves.

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

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

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

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

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

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

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

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

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

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

Let's see how it's done.

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

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

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

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

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

Bon appetit!

Milk mushrooms are most often used for these purposes. In terms of their nutritional value, they practically do not differ from milk, meat and mushrooms. As for the specific hot and peppery taste of these mushrooms, our housewives have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about the existing methods of pickling and salting this product.

The most important nuances

It should be noted that harvesting milk mushrooms is not as difficult as it might seem at first glance. You just need to familiarize yourself with some of the subtleties of this process. Almost any mushroom is suitable for pickling and salting. The only thing to do initially is to get rid of the old instances. It is also important to ensure that there are no stains or other damage on them. Do not use mushrooms with wormholes and insects.

Before salting, mushroom caps are recommended to be washed with a stiff brush. A steel sponge is best suited for these purposes. To make the prepared product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.

It is desirable to store the finished product in glassware. You can also use enameled containers for this. But they must be inspected in advance for cracks, chips and rust. Spoiled pans are not suitable for storing mushrooms. It is important to remember that cooked more than six months ago are no longer suitable for consumption. Pickled, they can be stored for no longer than twelve months.

Existing methods

To date, there are different ways of harvesting milk mushrooms. The most popular are salting and pickling. Dried or frozen mushrooms are of little use for further use.

Most people prefer salting, believing that such milk mushrooms are much tastier than those that were filled with marinade. Mushrooms prepared in this way are very tasty and pleasantly crispy. However, the second method is also popular with modern housewives, since it is recognized as safer.

The technology of harvesting milk mushrooms in a hot way

This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to a simple cleaning of the product. As for the brine, for each liter of liquid, you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic to prepare it.

In order for the harvesting of milk mushrooms for the winter to pass without complications, it is necessary to strictly follow the recommended technology. At the initial stage, mushrooms are boiled in lightly salted water. They are simmered under the lid for about a quarter of an hour. It is important not to overdo it with salt. It is enough to put no more than three tablespoons of this component on a ten-liter container.

Next, mushrooms are sent to a brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they are completely cool. After that, the container is kept for a week in a cool place. After seven days, milk mushrooms are laid out in pre-sterilized jars, poured with brine, added a tablespoon of vegetable oil and covered with plastic lids. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that harvesting milk mushrooms in this way takes at least forty days. To do this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will turn out to be more tasty and fragrant.

But modern realities are such that not every housewife has the opportunity to use a natural wood barrel. In addition, not all families consume a large amount of mushrooms. Therefore, you can salt them in a standard glass container.

Harvesting milk mushrooms for the winter in jars using the cold method

For these purposes, liter containers are usually used. First, in each jar is placed:

• Two or three laurels.
• A couple of cloves of garlic.
• Ten cherry and currant leaves.
• Three stalks of Umbrella dill.
• Two tablespoons of table salt.

After that, pre-soaked mushrooms are put in containers with spices, they are carefully tamped and filled with water. Filled jars are covered with clean gauze and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt milk mushrooms for the winter in a cold way, one cannot fail to mention one important nuance. Before serving, such mushrooms must be thoroughly washed.

Barrel salting technology

It should be noted that mushrooms prepared in this ancient way are saturated with the aroma of natural wood, so they turn out to be unusually tasty. In order for the harvesting of milk mushrooms to pass without any difficulties, it is necessary to strictly observe the indicated proportions.

Ten kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is layered. It is very important that horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle and oppression are placed.

The contents of the container are regularly checked for mold. In the event of its appearance, they immediately get rid of it, change the gauze and process the circle and oppression. In about a month, the mushrooms will be completely ready for use. They are taken out of the barrel, after putting on sterile gloves.

How to pickle white milk mushrooms with cabbage leaves?

The presence of greens makes mushrooms more tasty and fragrant. Therefore, many housewives often use this particular recipe. In order for the workpiece to go quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen should have the following components:

• Eight cabbage leaves.
• Five kilograms of white mushrooms.
• Ten sprigs of dill with umbrellas.
• 200 grams of salt.
• Head of garlic.
• Fuck root.
• Twenty currant and cherry leaves.

Pre-prepared mushrooms are blanched. Greens are washed in cool running water. As for cabbage leaves, each of them is divided into small fragments.

Milk mushrooms are placed in a three-liter clean jar, sprinkled with salt, part of the greens and garlic passed through the press. The layers are alternated until the container is filled. Then the dishes are covered with a lid, a load is placed on top and sent to a cool place until fully cooked.

Option without the use of spices: a list of products

It should be noted that the preparation according to this recipe is so simple that even an inexperienced cook can cope with it without any problems. Despite the use of a minimum set of ingredients, the mushrooms are quite tasty. Before starting the process, you need to make sure that you have at your disposal:

• Five kilos of fresh black mushrooms.
• 250 grams of coarse table salt.

Cooking technology

Adhering dirt is removed from fresh raw materials, all suspicious areas are cut off and washed thoroughly. Milk mushrooms processed in this way are sent to a capacious enamel bowl, poured with cold water and pressed down with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after that, you can proceed to the next, most important step.

In order for the harvesting of milk mushrooms for the winter to take place at an accelerated pace, it is advisable to cut large specimens into several smaller pieces. Soaked and prepared mushrooms are placed in a deep wide bowl, sprinkling layers of coarse table salt. Some flat object (a plate, a lid or a board) is placed on top, pressed down with a load and left for three days. The contents of the container are stirred daily, trying not to damage the caps. After this time, the pickle is transferred to pre-prepared jars and covered with non-metallic lids. Densely stuffed dishes are sent for further storage in the refrigerator or cellar. After two months, the mushrooms will be completely ready for use.

onion recipe

Before salting milk mushrooms for the winter, you should stock up on all the necessary ingredients. In this case, your kitchen should have:

• A ten-liter bucket of fresh mushrooms.
• 330 grams of salt.
• At least five large onions.

Before you start salting, milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large saucepan, alternating with salt and onion rings. Something flat is placed on the last layer and a load is placed.

After a month and a half, the milk mushrooms, the harvesting of which is discussed in today's article, are laid out in clean glass jars and sent to the refrigerator.

Another Recipe: List of Ingredients

As mentioned earlier, black mushrooms are considered conditionally edible mushrooms. Therefore, they are most often harvested by the hot method. In order for you to get a tasty and fragrant snack, you need to stock up on the necessary products in advance. Your kitchen should have:

• One and a half kilograms of fresh black mushrooms.
• Four liters of water.
• Six tablespoons of table salt.
• Fifteen black peppercorns.
• Carnation.
• Bay leaf.
• Five peas of allspice.
• Seven umbrellas of dill.

So that the harvesting of milk mushrooms is not interrupted in search of the required components, the above list must be replenished with clean water for brine and vegetable oil.

Process description

First of all, you should deal with mushrooms. They are washed by removing all the dirt with a small brush. After that, milk mushrooms are poured with clean cold water and left for three hours. It is worth noting that in this case it is not necessary to soak at all. But if you still decide to do this, then after three hours a capacious saucepan is filled with four liters of water and, after waiting for it to boil, coarse salt and mushrooms are sent into it. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.

Meanwhile, prepare the brine in a separate bowl. To do this, add bay leaf, cloves, salt and two types of peppers to a container of boiling water. At the very end, dill umbrellas are sent to the brine and the stove is immediately turned off.

The boiled milk mushrooms are thrown into a colander so that excess liquid is drained from them, laid out in a clean bowl and poured with hot brine. To prevent mushrooms from floating up, they are pressed with a flat plate on which a press is installed. After that, the container is cleaned in a cool place. After three days, the mushrooms are laid out in pre-prepared jars, poured with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in a cellar or pantry. A month later, salted milk mushrooms can be served at the table.