How to salt raw milk mushrooms at home. How to salt milk mushrooms in hot and cold ways: a royal snack

Mushrooms contain maximum amount protein, which is why the product has high value. Many housewives prefer to salt milk mushrooms for the winter, so that later they can enjoy a snack at any convenient time. Crispy fragrant mushrooms served not only for everyday, but also festive table. To save everything useful elements and remove toxins from the cavity of the mushrooms, it is important to carry out salting correctly.

Salting milk mushrooms: features of the procedure

Mushrooms have the unpleasant property of absorbing poisons from the environment. Can't eat salty raw milk mushrooms without their pre-treatment. Otherwise, instead of useful properties You are filling your body with toxins.
The best place for harvesting is considered to be a thicket or clearing away from highways. It is strongly not recommended to collect mushrooms near the highway, industrial plants and other enterprises that emit gases into the environment (unfavorable areas in terms of ecology).
Before salting, sort out the milk mushrooms, exclude wormy and damaged specimens. As mentioned earlier, mushrooms absorb all the garbage, so it must be eliminated. Scrub the stains with a soft sponge or a child's toothbrush. If the dirt cannot be cleaned, send the milk mushrooms to a basin of water, repeat the manipulations after 2 hours.
In the process of sorting and cleaning, chop the mushrooms into 3-4 parts along the fibers. If desired, you can separate the caps from the legs, and then carry out the salting separately. Some housewives prefer to pickle hats, and make mushroom caviar from the legs.
To soak, pour the fruit cold water fully. Drown milk mushrooms with a plate, put on dishes three-liter jar with liquid (arrange a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, milk mushrooms are washed 3-5 times, while attention is paid to each fetus.
For manipulations with mushrooms, glass, ceramic, wooden container. Do not use metal or earthenware, the first containers are oxidized, the second ones absorb all the juice and aroma.

Salting milk mushrooms: a traditional option

mushrooms - 6 kg.
salt (table, coarse) - 320-340 gr.

Sort through the collected milk mushrooms, eliminate rotten and spoiled specimens. It is also necessary to cut off the holes that were formed from the puncture of coniferous trees.
Cut off about 3 mm from the leg, rinse the mushrooms in the basin, constantly change the water. Now choose a suitable dish for soaking, send milk mushrooms into it, fill it with cold water.
Put a plate on top, set oppression (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water, and not floating on the surface.
Change the liquid every 4 hours so that the milk mushrooms do not stagnate. After 7-10 hours, foam will begin to form in the water, you need to drain it immediately. After that, rinse the mushrooms 3-4 times, pour water again.
The duration of soaking is 3-5 days, during which time all toxins will come out of the mushrooms. In the process of soaking, the fruits will decrease in size due to the loss of juice. After the mushroom pulp ceases to be bitter, the mushrooms can be salted.
Chop the milk mushrooms into small pieces (along the fibers), if desired, leave only the hats, and put the legs on the caviar. Put the slices in a suitable dish, sprinkle with salt. Alternate the components in layers (salt-mushrooms-salt).
After salting, place the contents under the press, placing a flat plate and a bottle of water on top of it. Oppression is maintained for 3 days, throughout the entire period the mushrooms must be periodically mixed (about 4 times a day).
Sterilize the container in advance using a water bath or oven. Dry the jars, spread the pickled mushrooms on them. Pack the contents tightly, as the milk mushrooms are stored without marinade.
Cap Compound nylon lids. Send in the cold, the exposure time is 1.5-2 months, during this period the mushrooms will infuse and be ready for use.

Hot way of salting milk mushrooms

garlic - 6 teeth
mushrooms - 2.2 kg.
drinking water - 2.2 liters.
table salt - 85 gr.
laurel leaf - 4 pcs.
pea pepper - 6 pcs.
dried cloves - 4 stars

Rinse and soak the mushrooms in running water, change fluid every 4 hours. The aging period is 3 days, during which time all the bitterness will come out of the mushrooms. The fruits will decrease in volume due to the loss of juice.
Mix water with bay leaf, salt, cloves, pepper, pour the mixture into a saucepan. Put on the stove, simmer on medium power until the crystals dissolve. Chop the mushrooms and send them to the brine, simmer for half an hour, remove the foam with a slotted spoon.
Remove the mushrooms from the stove, add chopped garlic to the brine. Set oppression (a flat plate and a five-liter bottle), leave the mushrooms to languish in brine. Send the contents to the cold, wait 30 hours.
Engage in the sterilization of cans, dry the container. Boil the mixture of mushrooms and solution over high heat for 10 minutes. Pour the contents into hot containers, carefully tamp the milk mushrooms.
Cap Compound tin lids, turn neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until cool, move to the cold.

purified water - 4.5 liters.
mushrooms - 4.7 kg.
onion - 900 gr.
crushed sea salt - 225 gr.

Sort the milk mushrooms, eliminate all unnecessary, clean the mushrooms with a soft sponge. Rinse the fruits under the tap several times, then send them to a basin of cold water. Set oppression, soak milk mushrooms for 3 days.
After 7 hours after the start of soaking, foam forms on the surface, drain the liquid. Change water 4 times a day. When the mushrooms decrease in size, they will lose their bitterness. It is at this point that you can start salting.
Prepare a solution of 4.5 liters. filtered water and 60 gr. salt, wait for the granules to dissolve. Pour the mushrooms with the composition, leave for 11-12 hours. During the entire soaking period, rinse the fruits 2 times.
Now remove the milk mushrooms, and set the brine aside, you will need it. Partially dry the mushrooms. Peel the onion, chop it finely (rings or half rings), add milk mushrooms and the remaining salt.
Put the contents (onions, mushrooms, salt) under pressure, wait 48 hours. Stir the composition of the container every 7 hours. Sterilize the jars, arrange on them ready mushrooms, tamp well.
Fill with brine, cork with nylon lids, send to the cold or cellar for infusion. After 2 days, you can start tasting mushrooms.

Salting mushrooms in cabbage leaves

currant leaves - 25 pcs.
cherry leaves - 25 pcs.
mushrooms - 5.5 kg.
crushed salt - 330 gr.
garlic - 10 cloves
fresh dill- 1-2 bundles
cabbage leaves (large) - 12 pcs.
drinking water - 5.5 liters.

Sort the mushrooms, wash the caps with a soft brush, cut off the legs. Rinse the fruits under the tap, then transfer to a basin and fill with cold water. Soak milk mushrooms for 2.5-3 days, renew the liquid every 6 hours.
When the specified period expires, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 gr. salt with filtered water, wait for the crystals to dissolve. Pour the mushrooms with brine and set oppression, wait 12 hours.
Remove the mushrooms from the solution every 4 hours, rinse them plain water. After the allotted time, remove the fruits from the salty liquid, leave in a colander to dry.
Chop garlic into plates, chop fresh dill, rinse cabbage, currant and cherry leaves. Sterilize the jars, start laying out the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other ingredients.
Pack the contents so that the mushrooms reach the edges of the jar. cork plastic lids, insist in the refrigerator for 1.5-2 months. During this period, the fruits will be salted as much as possible, so you can start tasting.

Before salting, milk mushrooms must be soaked. Such a move will remove poisons from the cavity of the mushrooms, making them usable. This step cannot be skipped, otherwise you will not get rid of the bitter taste.

Video: how to quickly pickle milk mushrooms

Milk mushrooms are those mushrooms that are great for salting. Cooked in this way, they become very fragrant, tasty and crispy.

If you were able to collect a basket of mushrooms, be sure to pickle them. This is usually done either hot or cold. The latter involves a longer salting of mushrooms, but they simply acquire amazing taste. Cold salting mushroom lets get real delicacy To winter table. You will definitely like such meaty and at the same time crispy mushrooms.

Raw by cold method

So, you managed to collect a large basket of magnificent mushrooms, and you brought it home. Now the main thing is to process the entire batch of mushrooms as quickly as possible. Sort the milk mushrooms - young specimens, strong and healthy, are suitable for salting. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise, you risk spoiling the entire ambassador. After selecting good mushrooms, proceed to clean them. Sand and dirt are strongly eaten into milk mushrooms, so cleansing must be approached with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrape each mushroom well from the outside and inside, remove all dirt, sand, adhering leaves and blades of grass. Cut off the bad spots with a knife. Wash the mushrooms in cool water. Now you can start soaking. Milk mushrooms must be kept in water for at least a day in order to get rid of their characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how raw milk mushrooms are soaked. Salting in a cold way will be successful only after removing all the bitterness from the mushrooms. Important: if you don’t soak the milk mushrooms properly, you won’t be able to get rid of bitterness even by subsequent repeated boiling!

Raw milk mushroom: salting according to the classic recipe

In order to cook salted crunchy mushrooms, you will need the following ingredients:

milk mushrooms - 5 kg;
salt - 150 g;
and cherries - 10 pcs.;
- 3 umbrellas;
- 2 pcs.

So let's consider cold way salting mushrooms. First, clean well, rinse and soak the mushrooms for three days. All bitterness will come out during this time. After these preliminary operations, you can proceed to the direct preparation of enamelware without chips, rust, cracks. Put cherry and currant leaves on its bottom, add dill to them. On top of them we place the mushrooms with hats down. Salt. Repeat the layer of mushrooms again, adding dill and salt. Thus, we lay out all the milk mushrooms, not forgetting to add some salt. When the pan is full, put the horseradish leaves on top. We cover the container with a clean towel (you can even boil it), put a dish on top and put oppression on it. Everything - you can clean the workpiece in the refrigerator. This is how raw milk mushrooms are prepared. salting traditional way will allow you to get excellent snack to the holiday table. After 40 days, the mushrooms will be completely ready. You can serve them with vegetable oil and decorating onions. You need to store this primordially Russian snack in the refrigerator, transferring the mushrooms to sterilized glass jars. It is necessary to eat salted milk mushrooms within six months. Enjoy your meal!

Since ancient times, the mushroom was considered one of the most best mushrooms intended for salting. After cooking, he acquired excellent taste qualities: juicy, meaty and a special "forest" aroma. In addition, the breast is very useful, as it contains a large number of valuable nutrients: phosphorus, magnesium, potassium, calcium and vitamins A, B1, E, B2, C, PP. This conditionally contains a significant amount of protein (32 g per 100 g of mushrooms), so it can easily replace meat. In this article, we'll show you how to do it right. hot salting mushrooms. Using our tips, you can cook delicious and useful mushrooms, which will become the main decoration of your table.

Hot preparation of mushrooms for conservation

In Russia, milk mushrooms are harvested for the winter in two main ways: cold and hot. The latter involves the use heat treatment to improve the preservation of canned goods. In any case, no matter which method is used, milk mushrooms must be pre-processed and prepared. They should be cleaned of sand and earth, leaves and blades of grass and rinsed well under running water. You should also scrape carefully when removing upper layer accumulating dirt. Special attention should be given to the area near the head of the milk mushroom.

After all the mushrooms are well cleaned and washed, they are placed in a pot or bucket of water and covered with a lid. An oppression is placed on top, preventing the mushrooms from floating to the water surface. The main thing is to pick up a not too heavy oppression, otherwise the mushrooms can be damaged and crushed. After that, you can safely leave the milk mushrooms alone for a few days to soak. The water in the container must be changed regularly (3-4 times a day) in order for the mushrooms to actively give off all their bitterness.

Recipe for salting milk mushrooms in a hot way

The hot way is considered the best option home canning, allowing you to get juicy, soft mushrooms with a pronounced aroma. If you have the opportunity to collect milk mushrooms and prepare them for the winter, be sure to use the hot salting method.

To prepare 5 kg of mushrooms, you will need the following ingredients:

milk mushrooms;
garlic - 15 cloves;
pepper (peas) - 20 pcs.;
coarse salt - 10 tablespoons;
Bay leaf;
dill umbrellas;
green currant leaves - 20 pcs.

So, we will tell you how hot salting of mushrooms is made at home. After soaking, the mushrooms are placed in a saucepan with salted water and boiled for 15 - 20 minutes. The resulting foam should be removed periodically. While they are cooking, you need to prepare the rest of the products: rinse and dry the currant leaves, peel and cut the garlic into thin slices. We sterilize jars (you can do this quickly in microwave oven) and sprinkle some salt in them. We also place black peppercorns, dill umbrellas on the bottom. After boiling, the mushrooms are thrown into a colander and left to cool.

Then they are distributed among prepared jars as follows: a layer of mushrooms, then a layer of salt, dill, garlic, currant leaves and black peppercorns. Alternate layers until the entire jar is filled. After that, bring the broth in which our milk mushrooms were cooked to a boil, and pour it into jars. Immediately close the containers that also need to be boiled beforehand. Let our mushrooms cool down. This is how the salting of mushrooms takes place in a hot way. Everything, you can put the most delicious in the refrigerator homemade. Two months after the hot salting of the mushrooms was made, the mushrooms can be tasted. It is advisable to wash the mushrooms before use. You can also squeeze one clove of garlic, add thin half rings onion and season the dish with a weak solution of vinegar.

It is probably difficult to find such a person who does not like salted or pickled mushrooms ..
Many housewives choose milk mushrooms for harvesting mushrooms for the winter, and this is not at all surprising, since these mushrooms really turn out to be very tasty.

In general, few people know that a breast is not quite edible mushroom. That is, it can easily be called edible, but only after it has undergone the necessary processing. But on the other hand, milk mushrooms are very convenient to collect, there is absolutely nothing complicated about this, since such mushrooms usually grow in fairly large groups.

Previously, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today there are other recipes for blanks that we have no right to refuse, especially if you are an avid mushroom picker. And since you like to pick mushrooms, it is not surprising that you will also have to learn how to cook them.

In fact, main feature of these mushrooms is that they contain milk, a kind of bitter juice, which we must definitely get rid of before we start cooking from this type of mushroom, and even more so put them on the table. First, the mushrooms for this are cleaned of forest debris, branches and needles, and then they need to be soaked for quite a long time. After milk mushrooms need to be washed before white color.

Why is soaking so important?
The fact is that milk mushrooms contain substances that are quite easy to poison, that is, real toxins. So that these toxins do not get into our body, you need to thoroughly wash the milk mushrooms, put them in a container, pour them gently with very cold water and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will definitely float, so it’s better to take a large lid from enamel pan and put them on top. It is best if you soak the milk mushrooms for as long as possible - two days. In order for the mushrooms not to deteriorate during this time, and the water in them does not bloom, it is necessary to change it as often as possible. Then you need milk mushrooms that you soaked right amount time, wash several times in running water. Only after that can we say that these mushrooms are completely ready for seaming and the risk of getting some kind of poisoning is simply minimal.

1. Milk mushrooms salted for the winter. simple recipe without spices.

In order to cook milk mushrooms according to this old and simple recipe, have to take:

Coarse salt, you can use regular salt - 250 grams;
Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you have collected must first be cleaned well, and all places that seem suspicious to you must be removed. Wormy areas need to be cut off, and also do not leave those places in which there are punctures from the needles. After that, you need to cut off each mushroom and a little lower part from the stem. Then be sure to rinse the milk mushrooms, while changing the water several times. After that, transfer them to an enameled bucket without chips or a large basin, fill with water, slightly open the top with a not too heavy oppression so that all milk mushrooms are constantly in the water. Change water often. After a night in the water, the mushrooms will begin to foam. Immediately drain the water, rinse the mushrooms a couple of times, pour new water again.
In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such a soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking mushrooms, they need to be cut into several pieces. After these pieces are laid out in a large enameled basin. We put a layer of mushrooms tightly - sprinkled everything with salt, and repeat the same thing again until you lay out all the mushrooms you have.

After you need to put a large flat lid on top, install oppression on it. Mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, arrange the mushrooms in sterilized jars. Mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, it will be necessary to compact the mushrooms tightly enough. Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time has elapsed, the mushrooms will be completely ready to eat.

2. Salted milk mushrooms for the winter.

For this recipe, you will need to take the following products:

Black milk mushrooms - 1 kilogram;
Dill umbrellas - 5 pieces;
Vegetable oil;
Garlic - 5 large cloves;
Water;
Sea salt, but not iodized - 2 tablespoons with a slide.

To begin with, put water on fire, let everything boil, and then pour quite a bit of vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we talked about above, must be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms on a colander. In this case, the water should completely drain from the mushrooms.

Put the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the 5 cm long dill stalks, we will still need them, but a little later. Next, you need to put oppression on the mushrooms from above so that they fit snugly against each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. After oppression, you need to return to the place for another 12 hours. Then you need to spread the milk mushrooms into jars, press them down a little and fix them with dense dill stems laid out crosswise.

Mushrooms, as they are ready, in jars need to be poured with brine, which will turn out in the process of insisting milk mushrooms under oppression. After that, put the mushrooms in the refrigerator for a month under nylon lids.
You can try them no earlier than 30 days.

3. Milk mushrooms salted with cabbage leaves for the winter.

It's pretty old recipe, familiar to our grandmothers.

In order to cook mushrooms on it, you need to take the following products:

Milk mushrooms - 5 kilograms of mushrooms;
Horseradish root fresh small size - 1 piece;
Coarse salt, but always without the addition of iodine - 1 cup;
Garlic - one head of winter variety;
Currant fresh leaves without damage - 20 pcs;
Cherry leaves without damage - 20 pieces;
Fresh dill - one bunch;
8 cabbage leaves.

First you need to sort out all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - about 5 tablespoons of salt were added to 10 liters of water. After that, the mushrooms again need to be filled with water, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and clean the horseradish root. Garlic needs to be peeled, disassembled into separate cloves. After that, you need to cut each garlic clove lengthwise into two halves. Horseradish root should be cut into very thin plates.

Next, wash well cold water cabbage leaves, tear them in two large pieces every. Then you need to take a container, preferably a plastic basin, and put everything that you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then mushrooms again and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.
At room temperature mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly in prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with the juice that stood out from them while the mushrooms were infused.
Mushrooms close with plastic lids, store in the refrigerator. Such mushrooms are served on the table after two months.

4. Salted milk mushrooms for the winter with the addition of onions.

For this recipe you need the following products:

Bucket fresh mushrooms for 10 liters;
Onion;
Salt - 1.5 cups of coarse salt.

Prepare mushrooms for salting as described above. After the mushrooms, if they are not too large, you need to put them in the basin as a whole, if the mushrooms are large, cut them, sprinkling each layer with salt and onion, cut into rings or half rings. After that, you need to store milk mushrooms under oppression for a whole month in a cool place, and then put them in jars, dry and sterilized, and put them in the refrigerator.

5. Salted milk mushrooms in oak leaves.

In order to cook mushrooms with oak leaves, you need to take the following products and spices:

Milk mushrooms - one kilogram;
Salt - 3 tablespoons without top;
Garlic - 5 cloves;
Dill with an umbrella - a bunch;
Oak leaves - 3-4 small leaves without damage;
Cherry leaves - 3 pieces;
Horseradish leaf - 1 piece;
Black pepper - 6 pieces.

First, the mushrooms must be prepared for salting according to the method indicated at the beginning of the article.

Water for salting mushrooms should be taken salted, pour 10 liters of water and dissolve 5 tablespoons of salt. Water is changed three times every day, but salt is added only the very first time.

After that, you need to cut off part of the legs from the mushrooms, and wash the mushrooms themselves well. Then you must most large mushrooms cut into several parts, and small ones can be salted whole.

Next, you need to take the garlic and peel it, into the container in which you will put the mushrooms for pickling, you need to send horseradish leaves. Mushrooms should be put with caps down, and so a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If the brine is not enough. then the load must be even heavier.
Mushrooms stand like this for about a month, and then they are laid out in jars and put in the refrigerator.

6. Salted mushrooms with mustard.

In order to cook mushrooms salted with mustard, you need to take the following ingredients:

Fresh mushrooms - 1 kilogram;
Salt - 2 tablespoons;
Water - half a liter;
Dill - 1 umbrella;
Grain mustard - 1 teaspoon;
Garlic - a few cloves;
horseradish leaves;
Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut them if necessary. After you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms into the water. Next, you need to put a container with all this on fire, boil after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Banks are stored in the refrigerator under polyethylene lids.
Mushrooms prepared in this way can be eaten after 10 days.

7. Milk mushrooms salted in hot brine.

In order to cook salted milk mushrooms for the whole family according to this recipe, you must prepare the following:

Kilogram of mushrooms;
Bay leaves - 2 pieces;
4 cloves of garlic;
Dill - 5 branches;
5 currant leaves;

It is necessary to soak the milk mushrooms and process for salting as described above. After you need to cut off the legs, in this way I pickle only hats. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.

After that, you need to get the mushrooms, wash them. After that, take a container for salting, sprinkle its bottom with salt, lay the mushrooms with their hats down, the thickness of the first layer is 5 centimeters. After that, you need to sprinkle with all the spices and salt, and the top layer is covered with gauze or a towel, and oppression is placed on top. The grip should be heavy enough. The mushrooms themselves should not be touched during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have a wooden one. Let the mushrooms be indoors for 2 days, and after that they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!! Salted vodka pods..)))

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with frost. No normal person will remain indifferent!

Purpose:
For lunch: For a snack
For the holiday table
On nature
For dinner: For a snack
Unexpected guests: For a snack

Ingredients:
Milk mushrooms
Salt (depending on how to soak the mushrooms)
Dried dill (tops are best, i.e. umbrellas)
Garlic (cut into slices)
Bay leaf
Black pepper
Sour cream 150 g.
Onion - 2 pcs.
Greens (parsley or dill)

Recipe:
I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We wash well. We take a container (where we will salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, mushrooms again. After every 2-3 layers, add spices (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - last layer carefully sprinkle with salt. All this charm under the press and send to cool place(balcony, cellar, refrigerator) for 45 days.

After waiting for the due date, we wash the mushrooms, and soak the bay with cold water. At the same time, you can throw a bottle of vodka into the freezer ..)))

Drain the water, chop the mushrooms, add sour cream.

Add half-cut onions.

Sprinkle with herbs, take out vodka, pour a glass of wine for your beloved man and .... listen to how smart and beautiful you are ..)))

Mushrooms are one of the most delicious species mushrooms, which are familiar to almost every mushroom picker. They have a flat and slightly convex light-colored hat and a small leg. Since ancient times, these mushrooms have been considered a delicacy, so it is customary to put salted or pickled milk mushrooms on the festive table.

Salting milk mushrooms is a little easier than pickling. However, if the salting technology is violated or if the pretreatment milk mushrooms may darken and turn out not so crispy and fragrant. Let's talk about how to pickle milk mushrooms so that they remain light and tasty.

For salting, use enameled, wooden or glassware.
When salting, it is not recommended to hermetically seal the dishes where the mushrooms will be salted. This will keep them fresh for the duration of storage.
Be sure to soak the mushrooms before salting. You need to do this during the day and change the water every 3 hours.
Use only fresh mushrooms. If you salt old milk mushrooms, they will turn out dark.
To preserve the light shade of the mushrooms, be sure to rinse them thoroughly before pickling. Be sure to remove all debris and leaves.
Do not use wormy or damaged mushrooms.
To preserve the white color of the mushrooms, add citric acid when soaking.

How to pickle milk mushrooms so that they are white

First way

Ingredients

White milk mushrooms 3-4 kg.
Coarse salt 3-4 tbsp. l.
Dried dill and parsley to taste
Horseradish leaf 1 pc.
Currant leaves 7-8 pcs.

Sequencing

Rinse the mushrooms under cool water and leave the mushrooms to soak for a day. Mushrooms should stand in a cool place.
Rinse horseradish and currant leaves under cold water, then dry them.
Sterilize the dishes in which the milk mushrooms will be salted.
Put the currant leaves in the bottom of the pickling dish and put 1⁄3 of all the mushrooms on them and salt them. On one layer of mushrooms you need to put 1 tbsp. l. salt. Then put some dried herbs on top of the mushrooms.
Put another layer of mushrooms, salt it and put dried herbs on top. Lay out all the layers one by one.
Place horseradish leaves on top. Cover the mushrooms with a plate, place a heavy oppression on top and put the mushrooms to salt for 40 days in a cool place.

Second way