How to salt milk mushrooms for the winter cold. How to pickle milk mushrooms for the winter in jars, harvesting in hot and cold ways

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.

We always manage to collect both dry and wet milk mushrooms, and loads, there are both yellow and black milk mushrooms, which are popularly called pigs. But there are also boletus and mushrooms, russula and boletus .... We then have to wash, peel and marinate all this, and roll it into glass jars. We can all night, groaning, disassemble and prepare mushroom "catch". But salting and pickling mushrooms is worth it - how great it is to open a jar or two in winter!

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 favorites 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 white 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. In the first case, the white milk mushroom does not need to be boiled, in the second, the ambassador includes the following stage - to put salt, we need boiled 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.

Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health, and nutrients, but has a bitter aftertaste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and delight yourself with a delicious everyday and festive snack for the whole winter, it is enough to soak the mushrooms and start salting.

This article has collected the best recipes for salting milk mushrooms at home and properly processing mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is their collection.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and never eat it raw.

It is these foods that absorb the most poisons in the first place, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest properly.
2. If dirt is not removed under running water, clean it with a toothbrush.
3. To remove all harmful substances, lower for two hours in a basin of cold water.
4. Next, for salting, cut into 3-4 parts. You can also salt only the caps, and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, while changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. Mushrooms should be in liquid, not floating on the surface.
6. In the process of soaking milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wooden or glassware. Salt milk mushrooms in metal and clay should not be. The metal oxidizes, and the clay absorbs all the flavor.

Rinse and soak the mushrooms before cooking.

Method number 1. How to salt milk mushrooms at home in a cold way

This is the easiest mushroom pickling recipe since it eliminates the need for a brine.

You will need:

1. 1 kg of white mushrooms
2. 40 g salt
3. bunch of dill
4. 2 bay leaves
5. 5 garlic cloves
6. horseradish root
7. Black ground pepper to taste

Cold cooking method

Step by step preparation:

1. At the first stage, we soak the mushrooms for three for, as indicated above, in order to remove all the bitterness from them.
2. Next, in a deep bowl, grind the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for salting. Put a little mixture on the bottom, pieces of mushrooms, pickling mixture again and alternate layers until the end of the ingredients.
4. We tamp with a wooden pusher, close with a plastic lid and send the jar to the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method number 2. How to salt milk mushrooms at home in a hot way

This way of salting is considered the safest, since when boiling milk mushrooms, all natural bitterness and unpleasant odor will go away, and additional heat treatment will protect your health.

You will need:

1. 1 kg of white mushrooms
2. 60 g salt
3. 5 garlic cloves
4. 10-12 black peppercorns
5. 10-12 black currant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step by step preparation:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and send them to a pot of water. Bring to a boil.
2. Cook over low heat for five minutes, periodically removing the foam.
3. Transfer to a colander, rinse with cold water. Let drain and dry.
4. We pack the mushrooms in layers in a jar, shifting them with black peppercorns, currant leaves, garlic cloves cut into halves and dill umbrellas.
5. Fill with mushroom broth.
6. Cool the appetizer, close with plastic lids and store in a cold place. For complete salting, milk mushrooms will need about a month and a half.

Tip: metal lids are not suitable for clogging milk mushrooms, because they tend to actively oxidize.

Method number 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference of this method.

This type of mushroom usually grows in families - if you managed to find one such family, then there are several more hiding nearby.

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step by step preparation:

1. At the first stage, we process mushrooms in the traditional way: we clean, wash, soak for three days.
2. Thoroughly wash the barrel, scald with boiling water and dry.
3. We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until the end of the ingredients. We cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not let the juice out.
5. In the process of salting, milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Tip: it is strictly forbidden to use iodized salt for salting, otherwise the mushrooms will turn black.

Method number 4. How to salt milk mushrooms at home is delicious - the easiest step-by-step recipe

This salting method is suitable for those who simply love mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The easiest recipe

Step by step preparation:

1. Mushrooms are soaked for three days in a known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, each sprinkled with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, mix milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork with nylon lids and store in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onion
4. 250 g coarse salt

With onion

Step by step preparation:

1. Mushrooms are soaked for three days.
2. We prepare a brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice with plain water, taking them out of the brine and lowering them back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. Peel the onion and finely chop it.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under the press, we wait 2 days. We mix the composition every 7 hours, after which we lay it out in sterilized jars and tamp it well.
7. Fill with brine, cork with nylon lids, send to the cold or cellar for 2 days, after which you can try milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack, they prepared for you the most unusual way of pickling milk mushrooms.

You will need:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Salted mushrooms with cabbage

Step by step preparation:

1. Mushrooms are prepared in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. Every 4 hours we take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. My cabbage, currant and cherry leaves.
4. We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to the tasting. Bon appetit!

Tip: how to quickly and easily sterilize jars for winter preparations, read the article at the link.

Another interesting recipe on how to salt milk mushrooms at home for the winter, you will learn from this video:

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.

Mushroom mushrooms are the most favorite among mushroom pickers, which are considered the best among conditionally edible. The structure of the mushroom is fleshy, juicy. Mostly they are salted hot or cold, but there are other methods of preservation. Mushrooms are tasty and fragrant. We propose to consider in more detail several step-by-step recipes on how to salt milk mushrooms at home.

Fresh mushrooms have a slight bitterness, since the porous structure absorbs not only useful, but also harmful compounds from the environment.

With improper preparation of the main ingredient, instead of tasty and fragrant pickles, poison is obtained.

• It is impossible to collect milk mushrooms growing near main roads, industrial enterprises, garbage dumps.
• Before salting, milk mushrooms need to be sorted out, damaged and wormy places removed. If a whole mushroom is damaged, be sure to throw it away.
• Remove forest debris: leaves, twigs. Clean with a brush if necessary. If the dirt does not go away, then put it in an enameled container and pour cold water over it. Cover and leave for 30-120 minutes.

• Cut the mushrooms according to the recipe. You can separate the legs from the hats. Some housewives use the last part to prepare mushroom caviar.
• After the mushrooms have been cleaned and cut, they need to be soaked. This item cannot be ignored. Otherwise, the product will remain bitter, thus spoiling the taste of the finished dish. Put the chopped mushrooms in a suitable container, pour cold water. Put a lid on top, and a heavy object on it. Soak 70-72 hours. Remember to change fluid 2-3 times a day.
• For salting, dishes made of natural wood, glass, or enamel are used. Galvanized can cause a reaction due to which the "forest gifts" will be unfit for food. Clay containers are also not recommended.

Selection and preparation of mushrooms before starting the process

Before you start canning, you need to know how to choose the right mushrooms:

1. For salting, young, strong milk mushrooms are used. Otherwise, during harvesting, the hat will become flabby, tasteless, and the characteristic crunch will disappear.
2. Mushrooms should be clean, not wormy.
3. Do not forget about pre-soaking and removing bitterness.
4. As soon as the soaking process is completed, the mushrooms are washed under running water several times.
5. Spread in a colander or sieve to drain excess moisture.

That's all - freshly picked milk mushrooms are cooked in the future according to the chosen recipe.

Recipes for salting milk mushrooms at home

There are several ways to salt milk mushrooms at home. We offer to consider the basic step-by-step recipes.

hot way

Components:

• fresh milk mushrooms - 3.8 kilograms;
• clean water - 4.5 liters;
• rock salt - 170 grams;
• lavrushka - 8 leaves;
• black pepper - 12 pieces;
• carnation inflorescences - 8 pieces;
• garlic - 12-14 pieces.

Pre-prepare "forest gifts": sort, clean, rinse and soak with regular water changes for 3 days.

Combine the liquid with table, coarse salt, aromatic spices in a separate saucepan. Place on the stove and bring to a boil at medium heat.

Mushrooms cut, mix with brine. Reduce the power of the hob to a minimum, simmer for 30 minutes. Do not forget to regularly remove the foam from the surface.

Remove mushrooms from the stove. Peel the garlic, chop into slices. Put it in the main mass, mix.

Put under the press for 29-30 hours in the cold.

In the meantime, we start preparing the container. Wash jars, dry in the oven.

Boil the mushrooms and continue cooking for 10-20 minutes. Put the mushrooms into the prepared glass jar and pour over the brine.

cold way

Let's take a look at a simple canning method:

• freshly picked mushrooms - 6 kilograms;
• rock salt - 250 grams.

This recipe is a quick one:

• process mushrooms: sort out, remove debris, rotten places;
• soak for 2-3 days, rinse;
• put raw milk mushrooms in a suitable container. From the indicated amount, 5 layers should be obtained;
• everyone is sure to wake up with salt for canning;
• place a press on top;
• put the finished structure in the cold;
• after 60 days, packaged in sterile jars.

Before serving, mushrooms must be washed to remove excess salt. Optionally seasoned with vegetable oil and sprinkled with fresh chopped herbs.

White mushrooms in cabbage leaves

To salt white milk mushrooms, you need to prepare:

• mushrooms - 2.5 kilograms;
• clean water - 2.5 liters;
• rock salt - 150 grams;
• garlic - 70 grams;
• fresh dill - 50 grams;
• currant leaves - 10 pieces;
• cherry leaves - 10-12 pieces;
• cabbage leaves - 5 pieces.

Sort the milk mushrooms, remove debris and rotten places. Rinse and soak, separate the legs from the caps. For salting, it is recommended to use only hats.

Rinse them under running water. Pour the indicated amount of liquid into an enameled container, add 25 grams of salt. Lay out the mushroom caps, stand for 10-11 hours. Then change the water to clean and continue to soak for another 5 hours.

Strain through a sieve, wait for excess moisture to drain.

Peel the garlic, rinse, and cut each of the cloves into 3 parts.

Wash the dill, shake off excess moisture and chop finely.

Put the mushrooms and other aromatic ingredients according to the recipe in layers in the prepared container. Each of the layers must be sprinkled with plenty of salt.

Place a heavy load on top. Leave for 60 days, after exposing them to the cold. After the specified time, milk mushrooms can be eaten.

Salting with onions

Products:

• milk mushrooms - 2.7 kilograms;
• salt - 130 grams;
• clean water - 2.5 liters;
• onion turnip - 500 grams.

Mushrooms pre-prepare: sort, peel, rinse and soak.

Pour the specified amount of water into a separate container, pour 50 grams of coarse salt. Stir until completely dissolved. Put the prepared mushrooms, cover and leave for 10 hours, rinse well.

Peel, wash and chop the onion heads into rings or strips.

Put the mushrooms in a suitable container, add onion and salt. Stir, put a heavy object on top. Refrigerate for 2 days. Remember to stir every 10-11 hours.

As you can see, pickling milk mushrooms is easy. After the time has passed, pack in sterile jars, pour brine.

Salt in hot brine

How to pickle milk mushrooms in a hot way was written above, but many housewives like their mushrooms to crunch and be perfectly preserved until winter:

• freshly picked mushrooms - 5.4 kilograms;
• table salt -250 grams;
• clean water - 5.4 liters;
• garlic - 2-3 heads of medium size;
• horseradish (root part) - 15 grams;
• tarragon - optional;
• dill umbrellas.

Sort mushrooms, clean from excess debris. Remove the leg, as only caps will be required for salting.

Peel and chop the horseradish root and garlic cloves.

Now let's start preparing the brine. To do this, pour the indicated amount of water into a capacious container, add salt, add dill umbrellas.

Dip the processed mushrooms into it, cook for 30 minutes. Do not forget to regularly clean the foam from the surface. After the specified time, rinse the mushrooms, but do not pour out the brine. Put in a clean container, mixed with garlic and horseradish. Pour hot brine, put a press on top. Put away in the cold. After 14 days, the mushrooms are used for their intended purpose.

in Korean

Components:

• boiled mushrooms - 2 kilograms;
• onion turnip - 0.5 kilograms;
• carrots - 180 grams;
• garlic - 1 head;
• chili pepper - 2 pieces;
• seasoning for salads in Korean - 15 grams;
• oil - 130 milliliters;
• vinegar - 100 milliliters;
• granulated sugar - 130 grams;
• coarse salt - 20 grams.

Peel the onion heads from the husk, chop into strips. Grease the pan with oil, heat and fry the vegetable.

Peel and cut carrots in the same way. Combine with vegetables in a pan. Remove skin from garlic, mince.

Mix boiled mushrooms with other ingredients according to the recipe. Pack in sterile jars, cover. Set to sterilize for a quarter of an hour. Carefully remove and roll up. The blanks are fragrant, tasty and stored strictly in the refrigerator.

Forest crispy barrel milk mushrooms

In ancient times, housewives used wooden barrels to pickle milk mushrooms and other forest mushrooms. In order to feel the taste and aroma of "forest gifts", special attention must be paid to the processing of the container.

If the barrel is new, then it is enough to soak it for 2-3 days so that the boards have time to swell.

If the wooden container was previously used, then it needs to be soaked for 2 weeks, regularly replacing the liquid.

Before salting milk mushrooms, it is necessary to pour boiling water into the barrel and cool. These steps allow you to properly prepare the canning container.

You can salt milk mushrooms in wooden barrels according to any of the above recipes.

Storage rules

Salted mushrooms should be stored in the cold. It is important that the sun's rays do not penetrate the room. It can be in the refrigerator, cellar or dry basement.