How to salt boiled milk mushrooms in jars. Salted milk mushrooms in jars for the winter in a hot way

Many housewives prefer to use mushrooms for salting, they have great nutritional value and amazing taste. When preparing winter preparations, one of the most pressing questions is: how to salt white milk mushrooms? To do this, you can use a cold or hot method.

Preparing for salting white mushrooms

Before salting of white mushrooms is carried out, they are collected or purchased. At the same time, rotten and wormy mushrooms should be avoided, it is better to opt for small mushrooms or large ones, which should not be too old. Then they need to be properly prepared. In doing so, the following points are taken into account:

• first of all, you need to remove all the leaves, earthen debris;
• a knife in this case is also useful, they can cut off all rotten, wormy areas;
• then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
• the lamellar part must be washed under the pressure of water from the tap.

How to soak white milk mushrooms?

A feature of this type of mushroom is that the white mushroom is bitter. To get rid of bitterness, it must be soaked in cold water. In addition, this process will help get rid of specks. When conducting it, you need to take into account such nuances:

• for debris, they can be soaked for several hours, and then washed and processed;
• to get rid of bitterness, the process of keeping in water will be much longer - it will take 3-5 days;
• for all the time you will have to change the water several times, and rinse the mushrooms;
• Another way to soak when deciding how to salt white milk mushrooms is to put them in a bag of matting and keep them under running water for 3-4 days.

How to cook white milk mushrooms for pickling?

When white milk mushrooms are salted, with a hot cooking method, an important preparatory step will be to pre-boil them. To do this, perform the following actions:

1. Boil white mushrooms in salted water, add a little vinegar so that the mushrooms do not turn black.
2. During cooking, be sure to remove the foam, then the marinade will remain white and transparent. As soon as it is completely cleared of foam, spices can be added to it.
3. Cooking white mushrooms takes only 10-15 minutes. As soon as the mushrooms sink to the bottom, and the brine becomes transparent, they are considered ready.

How to salt white milk mushrooms at home?

For housewives who want to pickle whites are offered in several options that involve cold and hot cooking methods. They have the following features:

1. In the first case, heat treatment of mushrooms is not used; the cooking process is based on keeping them under load for a long period of time.
2. With the hot method, if you are going to pickle white milk mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms must be mixed with salt and sent under oppression or boiled in brine and left under load for a day, then boiled again and put into sterilized jars.
3. When deciding how to salt porcini mushrooms at home, special attention is paid to dishes. It should be a glass or enameled container without splinters. The best container is a tub made of wood, which must be soaked so that it swells and prevents leakage.

Quick salting of white mushrooms

Busy housewives who do not have enough time to mess around with salting for a long time should take note of the quick way to cook white milk mushrooms. This is the simplest option, which is one version of the hot method. The end result is a crispy, delicious snack. It will be ready in just a week, and the whole family will be able to enjoy its indescribable taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Pour 7 liters of water over white milk mushrooms and leave for 5 hours.
2. After the set time, pour in the remaining water and cook for 20 minutes.
3. Strain the water, cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days. Transfer to banks.
4. Further salting of white mushrooms at home occurs by keeping in the cold for 7 days.

How to salt white milk mushrooms in a cold way?

With the cold method, you can cook salted white milk mushrooms, the recipe of which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. They retain all the nutrients, and the milk mushrooms themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.

Ingredients:

• milk mushrooms - 4 kg;
• salt - 400 g;
• horseradish - 1 root;
• garlic - 6 cloves;
• cherry leaves - 4 pcs.;
• water - 4 l;
• dill - 3 umbrellas.

Cooking

1. Pour milk mushrooms with water for 3 days.
2. After this period, transfer to a clean bowl, add salt and spices. Place weight on top.
3. Place the container in the cold for a month.

White milk mushrooms - hot salting

The salty white method is especially suitable for busy housewives, because the whole process consists of just a few steps. Mushrooms need to be boiled, cooled and poured with freshly prepared brine, kept under pressure. This method is also good because the mushrooms are not bitter, but with a mild taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Mushrooms pour water and leave for 5-6 hours.
2. Pour in the remaining water and boil for 20 minutes.
3. Drain the water, cool the mushrooms.
4. Make a brine of water, salt and spices, pour mushrooms over them, boil for 20 minutes. Install the load and leave for a day.
5. The last step, which includes this recipe for salting white mushrooms, is to boil them and put them in sterilized jars.

Salting white milk mushrooms using beets

One of the most interesting options is salting white milk mushrooms with beets. If you cook this root crop correctly, it will retain most of the nutrients and help fight various diseases. An appetizer is ideal as an addition to porridge or meat dishes. Incredibly tasty salads are obtained from a mixture of beets and mushrooms.

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

much water

per liter of water:

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

20-30 black peppercorns

10 allspice peas

a few cloves (who loves)

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

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

Cooking salted mushrooms in a hot way:

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

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

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

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

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

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

All mushroom pickers want to save their mushroom harvest in any way until the beginning of next year, as sometimes it happens that the amount of the harvest cannot be eaten even in a week. It is clear that you can distribute the collected mushrooms to friends, but you also need to leave something for yourself.

One of the wonderful ways of harvesting mushrooms known since ancient times is pickling mushrooms. We offer you one of the options salting milk mushrooms in a hot way. It is suitable for salting any kind of mushrooms.

For salting milk mushrooms in a hot way, you will need the following ingredients: Milk mushrooms will go for any:

• dry mushrooms,

Cold and clear water.

Spices spices and additives:

• Rock salt - 2 tablespoons with a slide per liter of water, both for hot processing (boiling mushrooms) and for brine.
• Black peppercorns - 25 peas per liter of brine.
• Allspice -10 peas per liter of brine.
• Cloves - 4 pieces per liter of brine.
• Bay leaf (if any) - three to four leaves per liter of water.
• Cherry and currant leaves - to taste and if available.
• Garlic - a few cloves per liter of brine.
• Horseradish - to taste, if available.

Preparatory work for salting milk mushrooms in a hot way:

1. Prepare the mushrooms.

Fresh mushrooms, no matter how carefully they are collected, contain a lot of garbage. Therefore, they must be washed well. Both a toothbrush and a dishwashing sponge are great for this purpose. In some places you need to scrape off and cut off with a knife, something superfluous. Preparing mushrooms for salting is the most tedious task, because each mushroom must be carefully examined, wormy legs and hats and contaminated with soil must be removed.

2. We prepare the dishes.

You need to carefully approach the choice of dishes for pickling purposes. It should be either a very good enamel pan without chips, or a high-quality stainless steel. You will need two good quality pots. One for cooking mushrooms, the other for salting.

The procedure for salting milk mushrooms in a hot way:

1. Cook mushrooms.

Take one pan, pour two-thirds of water into it, add rock salt to the water at the rate of 2 tablespoons per liter of water. If there are three liters of water, then add 6 tablespoons of salt. Put the pot on the fire and let the water boil. When the water boils, take the prepared mushrooms and lower them into the pan. It should be noted that the mushrooms should float freely in the pan, so you should not overload it. Cook the mushrooms, stirring over a medium flame for about 20 minutes.

2. Cooking the brine.

While the milk mushrooms are cooking, take water and boil it in another pan. We add rock salt to the water at the rate of 2 tablespoons with a slide per liter of water, add all the spices and spices there, but do not put horseradish with garlic. We will add them later. When the brine boils and the salt has completely dissolved in it, it would be good to strain it, although many mushroom pickers do not do this.

3. We start salting milk mushrooms in a hot way

Take a pot with mushrooms boiled in it. Drain the water, tip the milk mushrooms on a sieve or in a colander so that the water from them is glass. It is important. We shift the mushrooms from the sieve into a saucepan with boiling brine. Now they should boil for half an hour in brine.

4. We put milk mushrooms on exposure.

Remove the pot with mushrooms in brine from the heat, leave them to cool slightly, and add the garlic and horseradish, stirring all over. Top with a circle, an enameled lid of a smaller diameter and apply oppression. Oppression should not allow air to reach the mushrooms, but it is also not necessary to flatten them. It is important that the brine completely covers the milk mushrooms and excludes their contact with oxygen. Remove mushrooms under oppression in the cellar, on the loggia, in any cool place.

5. We put milk mushrooms in storage.

After a week, the mushrooms are decomposed into sterile jars. From above, pour the brine from the pan into jars with salted mushrooms. Then pour a layer of vegetable oil to prevent the penetration of atmospheric oxygen to the product. We close the polyethylene lids and remove the jars of mushrooms for a month or forty days in the basement or refrigerator for ripening. In jars, the oil will be on top. Oil is a preservative that prevents putrefactive processes. It will not allow air for the development of spoilage.

This ends the salting of mushrooms in a hot way. It only takes patience to wait for the time when they can be used.

Milk mushrooms have been loved by many since ancient times. Even in ancient Rus', they began to be considered a real delicacy and served on festive tables. As a rule, they are eaten in salted or pickled form. The first method is more popular, because thanks to it milk mushrooms are even more fragrant and tasty. Here are a few recipes for salting these mushrooms.

Features of salting milk mushrooms

To prepare delicious mushrooms, you need to know a few tips.

• Before salting, milk mushrooms should be soaked in water for 1-2 days. If this is not done, then the milk mushrooms will be bitter. In the process of soaking, the water should be changed 3-4 times. All water after soaking must be drained.
• Old and dark milk mushrooms are not suitable for salting. It is best to choose light mushrooms.
• Wash the mushrooms with the hard side of the sponge. This will remove all the dirt that has ingrained in them.
• It is best to salt mushrooms in wooden, glass, enamel or ceramic dishes.
• Salted mushrooms should be stored for no more than a day.

The classic recipe for salting milk mushrooms

Mushrooms prepared according to this recipe can be used not only as a main dish, but also as an additional dish. For example, add them to salads.

• Milk mushrooms 4.5-5 kg.
• Salt 200 gr.
• Horseradish roots 2 pcs.
• Currant leaves 10-15 pcs.
• Cherry leaves 10-15 pcs.
• Dried dill to taste.

Sequencing:

• Prepare the mushrooms. Clean them and remove all dirt. Next, you need to soak them for 1-2 days to remove bitterness.
• Put a few leaves of cherries, currants and a little dill in the prepared barrel or dishes at the bottom. Put some of the mushrooms on them with caps down and salt. Then put the cherry with currants and dill again. Layers must be alternated until the mushrooms run out. Add horseradish root on top.
• Cover the dish first with a towel, then with a flat dish and place a weight on top. Leave the mushrooms in a cool place for 40-45 days.

Mushrooms can be eaten immediately after cooking. You can also preserve them and store them in a cool place.

Salting milk mushrooms in a hot way

These mushrooms are perfect as an addition to the main dish. You need to store them in a cool place.

Ingredients needed for cooking:

• Milk mushrooms 5-6 kg.
• Salt 300 gr.
• 1 package bay leaf.
• Black peppercorns 1 sachet.

Sequencing:

• First of all, prepare the mushrooms for salting. To do this, they need to be soaked in water for 1-2 days. Then you need to boil them in boiling water for 15-20 minutes.
• Put the mushrooms caps up in the prepared dishes, salt and pepper.
• Put the mushrooms in a cool place for 3 weeks.

If suddenly the mushrooms seem over-salted, then you need to soak them in water for 3 hours and rinse with hot water.

Salting milk mushrooms in a cold way

These mushrooms are perfect for a festive table. It is best to eat them immediately after cooking, but you can also preserve them and store them in a dark, cool place. Unlike the classic method, additional ingredients are added during the cooking process, and the salting time is also reduced.

For cooking you will need the following ingredients:

• Milk mushrooms 1 kg.
• Salt 0.3 kg.
• Dried dill.
• Horseradish root 1 pc.
• Currant leaves.
• Cherry leaves.
• Garlic 3-4 pcs.

Sequencing:

• Clean the mushrooms and remove all dirt. Then soak the mushrooms for a few days to remove the bitterness from them.
• Mushrooms need to be rubbed with salt and put on the bottom of the dish, where they will be salted. Then put currant leaves, cherries, some garlic and dill. Next, you need to put the mushrooms again and add cherry leaves, currants and dill again.
• Cover the mushrooms with several layers of cheesecloth, a flat plate and a weight on top.
• Put the mushrooms in a dark, cool place for a month.

Mushrooms can be eaten immediately or put in sterilized jars and then closed.

Milk mushrooms are a healthy and tasty product that many can afford. They are not so difficult to pickle, so such recipes can be used as often as possible. As a result, mushrooms are tasty and healthy.

Milk mushrooms are very tasty mushrooms that are just perfect for pickling or pickling. The recipe for this appetizer is very simple, but there will be a delicious dish on the table that will win over every member of the family. Even the most demanding gourmets will not be able to remain indifferent when they see this work of culinary art on the table.

1. Milk mushrooms are ideal for pickling or pickling.
2. It is important to correctly calculate the required amount of salt. If the dry salting method is used, then 40 g of salt per 1 kg of mushrooms is taken. With a cold version of salting, 3.5-4.5% of salt is taken for the total weight of the mushrooms.
3. When using the cold salting method, the mushrooms must be blanched (place in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, salt). Thanks to this technique, souring will not occur, unpleasant bitterness will go away.
4. For salting, it is recommended to use barrels or tubs made of spruce.
5. Salted mushrooms must be stored at a temperature of 0-4C.
6. Before serving, they are washed or soaked in clean water (cold).

The best step-by-step recipes for salting milk mushrooms in a cold way with a photo

You can cook a huge number of a wide variety of dishes from mushrooms, but the most popular recipe for salting milk mushrooms. The ready-made appetizer fascinates with its soft and delicate taste, it will be a great addition to any holiday table. How to properly salt milk mushrooms is of interest to many housewives. Experienced mushroom pickers recommend adding cherry, horseradish or currant leaves, thanks to which the taste of the finished dish will become much brighter and more interesting.

Recipe for salting in a barrel

Ingredients:

• milk mushrooms - 4.5-5 kg;
• salt (not very fine) - 2 tbsp.;
• currant (cherry) leaves - to taste;
• garlic - 7-8 cloves;
• horseradish (leaves and root) - 2-3 pcs.;
• dill tubes (only without a hat) - to taste.

Cooking:

1. This is the easiest way to prepare a delicious snack. First you need to clean, rinse well and soak the mushrooms.
2. Carefully place them in a container (barrel).
3. Place garlic, horseradish, spices between layers.
4. Then pour plain running cold water, place a lid on top. Next, set the oppression, so that the mushrooms will be completely covered with brine.
5. For a day or two, the barrel should stand in a cool room. It is important to regularly change the water to fresh water, and soak the snack for at least 2 days.
6. Then leave the barrels in a cool place for a month. During salting, constantly make sure that the top layers of preservation are covered with brine, otherwise mold will begin to appear.
7. As soon as the appetizer is ready, arrange the mushrooms in pre-sterilized glass jars, close with plastic lids. But they can be stored directly in barrels.

Canned white milk mushrooms without vinegar in jars

Ingredients:

• milk mushrooms white - 3-4 kg;
• vegetable oil - to taste;
• salt - to taste;
• dill (umbrellas) - 3-4 pcs.;
• garlic - 4-5 cloves.

Cooking:

1. Peel the mushrooms, rinse several times with running water.
2. Soak them for 2-3 days in clean water (it is important to change the water once a day).
3. If the mushrooms are very large, they need to be cut into pieces.
4. After a few days, fill a deep saucepan with water and put on fire. Once it starts to boil, add salt.
5. Put mushrooms in boiling water. Boil them exactly 7 minutes.
6. Then remove the mushrooms and transfer to a container filled with cold water. Add salt - for 3 liters of water 1 stack of the substance.
7. To taste, put dill umbrellas, chopped garlic cloves there (vinegar is not needed).
8. Oppression is placed on top, you must wait about 24 hours.
9. After the time has elapsed, spread the appetizer into pre-prepared jars, pour brine on top, add vegetable oil, close the jars with plastic lids.
10. A month later, this delicious dish will be completely ready.

Black mushrooms in hot brine

Ingredients:

• black milk mushrooms - 1 kg;
• dry dill umbrellas - 2-3 pcs.;
• salt - 50 g;
• garlic - 5-6 cloves;
• fresh cabbage leaves - 3-4 pcs.

Cooking:

1. Milk mushrooms are thoroughly cleaned of debris, cleaned, washed several times with cold water. Then they are transferred to a large basin, filled with water and left for several hours.
2. After the specified time, the mushrooms are transferred to a deep container, filled with water, put on the stove. As soon as they begin to boil, the fire is reduced to a minimum, the container is left on the stove for another 20 minutes.
3. The mushrooms are removed with a slotted spoon and set aside to cool.
4. Mushroom broth is filtered and cooled, left for some time in the refrigerator.
5. In a deep container in which milk mushrooms will be salted, 2-3 tbsp. l. coarse salt, then - dill seeds, peeled garlic cloves are laid. You can add bay leaf, but only a little so it doesn't feel too strong.
6. Mushrooms are laid out with caps down and evenly distributed, a little salt is poured, the first layer is laid out again, etc.
7. A flat plate and a liter jar of water (press) are placed on top.
8. Milk mushrooms should be completely covered with brine. If it is not enough, add plain water.
9. Instead of a lid, use a clean towel or gauze folded in several layers.
10. Wait a few days for the milk mushrooms to be well salted.
11. Then fill them with pre-prepared jars, lay cabbage leaves on top.
12. Close the jars with lids and send to the cellar or store in the refrigerator.
13. A week later, the appetizer will be ready. It turns out very tasty preservation.

Salting dry mushrooms for the winter

Ingredients:

• currant leaves - to taste;
• dry milk mushrooms - 2-3 kg;
• cherry leaves - to taste;
• salt - 5% of the total mass of mushrooms;
• horseradish leaves - to taste;
• garlic - 4-5 cloves;
• onion - 1 head;
• dill umbrellas - 3-4 pieces;
• horseradish root - to taste.

Cooking:

1. Milk mushrooms are washed a couple of times with cold water, transferred to a saucepan, where water is poured.
2. A wooden circle or a simple plate and oppression are laid out on top. Then the container is placed in a cool place.
3. Milk mushrooms need to be soaked for several days, it is important to change the water daily.
4. After three days, sort the mushrooms - leave the small ones whole, and divide the large ones into pieces.
5. Arrange the mushrooms in layers in pre-prepared glass jars. Each layer is salted, cloves of garlic with horseradish leaves are placed.
6. Pure gauze is placed on the top layer, then cherry, horseradish and currant leaves.
7. At the end, oppression is established, and the container is placed in a cool place. In a month, the preservation will be ready for use. Each serving can be supplemented with slices of onion and pepper.

Recipe for salting assorted milk mushrooms and mushrooms

Ingredients:

• milk mushrooms - 2-3 kg;
• vinegar - for each tank 1 tsp;
• waves - 2-3 kg;
• bay leaf - to taste;
• peppercorns - to taste;
• cloves - 2-3 pcs.;
• cherry leaves - to taste;
• salt - 2 tbsp. l.;
• currant leaves - to taste.

Cooking:

1. Milk mushrooms and volnushki are washed 2-3 times with plenty of running water, then soaked for several hours. At the end of the time, the water changes to clean, and the container with mushrooms is placed on the stove.
2. As soon as the water starts to boil, the fire decreases, the product is cooked for another 10 minutes. The foam is removed periodically.
3. Then the liquid is drained, the mushrooms are left for a while until they cool slightly.
4. For the marinade, all components are combined. The mixture is put on the stove, brought to a boil, then mushrooms are added. Everything is boiled together for exactly 15 minutes.
5. Washed leaves, garlic are laid out in pre-sterilized glass jars; sliced ​​into thin slices, boiled mushrooms; vinegar and marinade are poured - the jars must be filled to the neck.
6. The preservation is closed, wrapped in a warm blanket and left to cool completely.
7. Salted mushrooms should be stored in a cool room.

Fresh mushrooms marinated with garlic and horseradish in a saucepan

Ingredients:

• fresh milk mushrooms - 5-6 kg;
• horseradish (root) - 3 pcs.;
• salt - per 1 liter of water 4 tbsp. l.;
• garlic - 4-5 cloves.

Cooking:

1. Mushrooms are thoroughly washed, dirt is removed. Then they must be soaked in plenty of cold water, left for several hours. It is best to wash the mushrooms with a brush or dish sponge.
2. To prepare the marinade, salt dissolves in water (4 tablespoons of the substance are taken per 1 liter of liquid). The mixture is put on the stove and brought to a boil, then the fire is turned off, and the marinade is left to cool completely.
3. Mushrooms are laid out in a saucepan filled with slightly salted water and boiled for 15 minutes. Thanks to this, all harmful substances are removed from them.
4. Then the mushrooms are poured with clean water, brought to a boil, boiled for half an hour. After the time has elapsed, the product is leaned back into a colander so that all the excess liquid is gone, left to cool.
5. Dried mushrooms are laid out in sterilized jars (heads down), garlic and horseradish are added to them.
6. After adding the brine, the jars are closed with lids and placed in a cool place. In a month, the appetizer will be completely ready.

Video

How to properly salt milk mushrooms in a cold way, with the addition of garlic or horseradish? At first it may seem that the process of preparing such an appetizer is very complicated, but it is not. The main thing is to thoroughly clean the mushrooms, removing all the dirt, sand and leaves that could stick to the milk mushrooms in the forest. To make the appetizer acquire an interesting and bright taste, use additional ingredients. For example, cloves, peppercorns, currant or cherry leaves. These video tutorials will help you:

Salting milk mushrooms: part 2