How to salt yellow milk mushrooms in a cold way recipe. How to salt white milk mushrooms - the best ways to harvest mushrooms for the winter

N once in Rus', the mushroom was considered the "King of Mushrooms" and even ahead of the mushroom rating mushrooms . Milk mushrooms were salted for the winter in large quantities, and then they prepared snacks, salads, okroshka from them, baked pies with them.

In those days, there were no freezers and seamers, so pickling milk mushrooms, like mushroom drying , were the only way to preserve valuable products, the season for which is very short. It is not out of place for us to remember how to salt milk mushrooms for the winter. After all, even with modern gastronomic opportunities, salted milk mushrooms remain one of the best delicacies of Russian cuisine.

How to salt milk mushrooms for the winter

Salting milk mushrooms in a hot way

With the hot salting method, milk mushrooms are not soaked. Bitterness is removed by boiling for 20-30 minutes. After that, the water is drained, and the mushrooms are washed in cold water and thrown into a colander. A large number of boiled mushrooms are hung in a bag of thin fabric to make the water glass.

Then the mushrooms are placed in jars, pots or tubs, sprinkled with salt at the rate of 50 g of salt per 1 kg of mushrooms. Garlic, onion, horseradish, tarragon, dill are added together with salt. Boiled mushrooms are salted faster and are ready in a week.

With the hot method of salting milk mushrooms, a shorter heat treatment is also used - blanching. To remove the milky juice, washed and peeled mushrooms are placed in boiling water for 5-8 minutes. With a small amount of mushrooms, a colander is used. After the milk mushrooms are immediately washed in cold water until they are cooled.

Mushrooms are laid in layers in a bowl, sprinkled with salt and seasonings: garlic, parsley roots, horseradish, dill, celery, oak leaves, currants, cherries are added. For 1 kg of mushrooms, 50 g of salt are consumed. Readiness comes in 7-10 days. Store salted milk mushrooms in a cold place.

Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go for pickling milk mushrooms in a hot way for the winter. The mushrooms themselves are quite fleshy and juicy, with their own special flavor. How to properly and safely salt milk mushrooms for the winter will be prompted by the recipes below.

Also on our site you can find recipes that your whole family will like.

Using the hot salting method gives several advantages at once. Firstly, mushrooms will never have an unpleasant odor, secondly, natural bitterness will go away from mushrooms when boiled, and thirdly, they will surely delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to cook conditionally edible mushrooms.

Required products:

• one kilogram of white mushrooms;
• 60 grams of table salt (coarse);
• 4 large garlic cloves;
• 10 black peppercorns;
• 10 blackcurrant leaves;
• 2-3 umbrellas of overripe dill.

Salt milk mushrooms step by step recipe:

1. Freshly picked milk mushrooms should be cleaned of plant debris, which sticks to the hats of these mushrooms more than to the rest of the “gifts of the forest”. Cleaning milk mushrooms is a tedious task, but the result is worth it.
2. Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, then it’s better to get rid of such mushrooms, they definitely won’t go into salting.
3. Wash the hats thoroughly in cold running water (under the tap), use a soft brush to facilitate the work.
4. Cut large mushrooms into several smaller pieces, small and medium ones can be left whole.
5. Put the processed mushrooms in a saucepan, pour plain water, you can add salt, wait for a strong boil.
6. After boiling the water, boil the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
7. Catch all the mushrooms with a slotted spoon and rinse in a colander in cold water, so they cool down a bit and drain.
8. Sprinkle a small part of salt on the bottom of a sterilized container, throw two peppercorns, a dill umbrella, two blackcurrant leaves, the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
9. Do not pour out the mushroom broth, but pour it over the laid milk mushrooms, they must stand so that excess air comes out (you will see how small bubbles rise to the surface).
10. Next, clog the container, cool, rearrange in the refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
11. A month and a half later, the white breasts will be completely salted and will be edible.

After reviewing the recipes on our site, you can also cook other delicious preparations, such, and.

How to salt milk mushrooms in Altai

An old Altai recipe for salting white mushrooms in a barrel will tell you how to save a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in conservation. The output is a lot of tasty and fragrant salted mushrooms, which can be treated to a large number of people. By correctly calculating the products, you can pickle both 20 and 30 kilograms of mushrooms.

Need to:

• 10 kg of fresh mushrooms;
• 0.4 kg of edible salt (not iodized);
• 35 grams of green dill;
• 40 gr. chopped garlic;
• 18 grams of grated horseradish root;
• 10 laurels. leaves;
• 40 grams of souls. pepper.

How to salt white milk mushrooms:

1. Sort the milk mushrooms, cut off the legs (they will not be needed in salting), wash the hats.
2. Place the processed mushrooms in a large basin, fill with completely cold clean water.
3. Soaking will take from two to four days, it is necessary to change the water in the basin, do this at least once a day.
4. After a while, put all the mushrooms in a colander or sieve so that the remaining liquid drains.
5. The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
6. Mushrooms are laid in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the bowl.
7. Cover the top layer with a clean white rag or linen napkin, put a padded wooden circle, put the most heavy press. If the load is not heavy enough, milk mushrooms will not give juice.
8. In the process of salting, the volume of mushrooms will noticeably decrease, so more mushrooms can be added here, if desired.
9. During the first days, under the yoke, a mushroom brine should appear over the circle.
10. After 25 days, the milk mushrooms will be salted and will be suitable for eating.

Recipe for salting milk mushrooms

This recipe does not use any spices or spices at all, only coarse salt is the only preservative. Thus, you will fully feel the taste of mushrooms, not seasoned with anything superfluous. Salted white mushrooms can be used in different variations: as a separate snack, as well as as part of salads and soups.

For thrifty housewives, we have also prepared, which will not only decorate your dining table, but will also be a wonderful and tasty addition to your dinner.

We take:

• five kg of freshly picked mushrooms:
• 300 grams of coarse table salt.

Salt milk mushrooms recipe:

1. Wash each mushroom separately in cool running water, pay special attention to the hats, they accumulate a lot of forest debris. Cut off the damaged areas, cut the mushrooms themselves into small pieces, so you can also see the state of the mushroom inside (if there are traces of wormholes, then such specimens need to be thrown away, they will not work in pickling).
2. Place the washed and processed milk mushrooms in a clean wide basin or a large bucket, pour cold water here. Since they themselves are lighter than water, they will naturally float to the surface, in order to immerse them back into the liquid, you need to put a flat object on top a little less than the diameter of the container and press it down with something heavy. It is not worth pressing down the breasts strongly, we just need them to completely disappear in the liquid and the soaking process begins.
3. Soaking will take five days, and every day it is necessary to change the water at least once. The foam that appeared on the surface of the liquid indicates that it is time to refresh the water for mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
4. After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a slice of the mushroom on your tongue, if it is not bitter, then the mushrooms are definitely ready for salting.
5. Put the pieces of soaked mushrooms in a separate basin, abundantly sprinkled with salt. For any mushroom pickles, they usually take salt that does not contain iodine, otherwise the mushrooms will simply turn black.
6. Put a circle on top of the mushroom surface and place the heaviest load possible (now it should compress the mushrooms well).
7. In this state, milk mushrooms should stand for three days, and they need to be mixed once daily. During this time, the mushrooms will release their own juice, mixed with salt, it will become a brine, in which milk mushrooms will be salted.
8. Three days later, put the milk mushrooms in banks, they should be laid very tightly, without voids. Lids for closing are used either polyethylene or ordinary ones with a screw thread.
9. The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.

For lovers of winter preparations, our piggy bank of recipes also has one, which can serve as a separate dish or be used for making salads.

How to salt milk mushrooms in a cold way recipe

Not all lovers of salted mushrooms are satisfied with the hot salting of mushrooms, many people prefer to salt the mushrooms in a cold way. Cooked with this salting option, white milk mushrooms turn out crispy and remain as snow-white as before cooking. Various salads, snacks, caviar and even meatballs are made from such mushrooms.

Recipe Ingredients List:

• milk mushrooms (white) - five kilograms;
• non-iodized salt - two glasses;
• stems of old dill (without seeds) - 10 pieces;
• garlic - 1 large head;
• cherry and currant leaves - 15 pcs.;
• horseradish leaves - 5 pieces;
• horseradish - 1 small root.

How to pickle milk mushrooms in a cold way step by step recipe:

1. Rinse and clean mushrooms from dirt.
2. Fold clean milk mushrooms into a capacious dish such as an enameled (plastic) bucket, pan, basin.
3. Pour cold water from the tap, cover the mushroom area with a wide plate or a special circle, press down with a not too heavy load.
4. Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
5. After soaking, roll each mushroom in salt and place in a container where the mushrooms will be salted.
6. Place peeled garlic cloves and chopped horseradish root mixed with mushrooms.
7. Close the surface of the mushrooms with gauze folded in several layers, put horseradish leaves, cherries, currants and dill stalks on it.
8. Put a heavy oppression, under it the breasts should expire with juice that will cover them completely. If the brine is not enough, then you can add salty cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
9. Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
10. Then you can store salted milk mushrooms in the same container or transfer them to jars. Keep cold.

How to salt milk mushrooms

This recipe is a simple option for salting white mushrooms with a short soak and blanch. A salted mushroom preparation made using this method is ready in 25 days.

Take:

• 3 kg of mushrooms;
• 150 grams of salt;
• a tablespoon of black peas pepper;
• 10 black leaves currants.

Salted milk mushrooms recipe:

1. Sort fresh mushrooms, clean, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
2. Soaking will take 36 hours, change the water 4-5 times during this time, add salt to fresh water.
3. After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
4. Place boiled milk mushrooms in a sieve to drain.
5. Arrange mushrooms in jars and sprinkle with salt, peppercorns and blackcurrant leaves.
6. Close with nylon lids, store in the refrigerator.

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack, and as one of the ingredients of a dish. To this day, mushrooms are considered the best classic mushrooms for pickling, so salted mushrooms are sometimes even called "royal".

The mushroom is a strong, juicy, fleshy mushroom with a pleasant aroma and a delicate, slightly sweetish taste. In terms of nutritional value and protein content, it is not inferior to beef, is rich in vitamins C, D and B12 and is useful for diabetics because it does not increase blood sugar levels. In addition, in a salty form, milk mushrooms are also a heavenly delight for the stomach. How to salt milk mushrooms in order to be able to enjoy this healthy delicacy all year round?

The key is proper preparation.

Milk mushrooms are northern mushrooms, you will not find them in the south. Collect them from the end of July to the end of September. They live in birch or deciduous forests mixed with birches. These modest people usually hide from mushroom pickers under a layer of fallen leaves or needles, or hide under driftwood. They live in large friendly families, so that, having found one breast, you can find a dozen or two of his companions nearby.

Unlike neat chanterelles, milk mushrooms are big “sluts”, so they need to be thoroughly washed before salting. First, they are soaked for 2-3 hours in cold water, then they are washed under a strong jet, cleaning off the dirt with a brush and sponge, wormholes are cut out and the legs are cut off, leaving about 3-5 mm. In very small mushrooms, the legs do not need to be cut off.

Before salting milk mushrooms in jars, you should decide on the preferred method of salting. Hot is faster and is suitable when it is hot outside and there is a risk that the mushrooms will quickly deteriorate or there is no confidence in their quality. The cold method is slower, but mushrooms salted in this way turn out to be a little tastier.

Hot express way

Before hot salting, washed and peeled milk mushrooms are soaked in cold water for 2-3 hours - this is necessary so that bitterness comes out of the mushrooms. Then they are 20-25 minutes. boiled in heavily salted water and laid out in prepared jars, sprinkled with salt at the rate of 25-30 g per 1 kg of forest dwellers. Salt should be regular, table salt, but not iodized.

Then it remains only to add spices to the jars - bay leaves, cloves, finely chopped garlic, allspice - and pour everything with water in which the mushrooms were boiled. Add 1 teaspoon to each jar. l. 9% vinegar and add 1 table. l. vegetable oil. After the jars are rolled up and sent to the cellar or refrigerator. It will be possible to taste the delicacy in 3-4 days, but it is better to let it stand for at least 1 month. Here's how to salt milk mushrooms for the winter in a hot way - it's not difficult at all.

cold way

Salting in a cold way is a slightly longer process, but with this method you can do without cooking, which somewhat worsens the taste of mushrooms. How to salt raw milk mushrooms in a cold way:

1. Mushrooms are soaked for 2-3 days in water with the addition of salt (10 g per 1 liter) or citric acid (2 g per 1 liter). At the same time, the water is drained and changed to fresh at least 2 times a day.
2. For salting, barrels and tubs are used, but an enameled basin or a plastic bucket is quite suitable. Mushrooms are placed in a suitable container, sprinkled with plenty of salt (40 g per 1 kg of mushrooms), spices are added - garlic, cloves, allspice, dried dill seeds. Then they are pressed down with oppression and sent to be salted in a refrigerator or cellar.
3. After another 5-7 days, they can be laid out in jars or simply left to ripen in the same container for 1-1.5 months.

Milk mushrooms are stored at a temperature not higher than 6-9ºС (otherwise they will turn sour), but not lower than 0ºС (otherwise they will freeze). If they turned out to be excessively salty, they are soaked in milk for 2-3 hours, then they are thoroughly washed with hot water.

Salted milk mushrooms are a truly royal dish, a real pearl of Russian cuisine.

Salted mushrooms, be it milk mushrooms or any other, are always a tasty and fragrant snack on your table. Men always appreciate such a mushroom appetizer. And today we will talk specifically about milk mushrooms, we will salt in a cold way.

Such an appetizer requires exposure to time before eating it. This is the difference between the hot method, in which the mushrooms can be eaten almost immediately. But it is with the cold version that milk mushrooms remain very fragrant and crispy.

Salted milk mushrooms can be not only a great addition to your everyday lunch or dinner. They will fit perfectly on the table for any celebration and everyone will eat them with pleasure. And for strong drinks, an appetizer will go with a bang. They are usually served with oil and garnished with fresh herbs, however, this is a matter of taste.

Recipe for fragrant, crispy salted mushrooms for the winter in a jar

The process of pickling mushrooms itself takes a lot of time, but you won’t need so much for cooking, only about an hour. Delicious salted mushrooms will be edible in a month.

Ingredients:

• Milk mushrooms - 1 kg
• Salt - 40 g
• Garlic - 4 cloves
• Currant leaves - to taste
• dill stalks - to taste
• horseradish leaves - to taste
• Black peppercorns - 6 pcs

Cooking steps:

Soak the mushrooms in a bowl of cold water. They must be thoroughly washed, sorted and cut off the legs.

If the dirt is difficult to remove, you can add a small amount of vinegar to the water. This will help to easily wash the mushrooms.

Prepare a solution for soaking mushrooms. For a liter of water, add 10 grams of salt and 2 grams of citric acid. Pour the solution into the basin, put the mushrooms under the press so that they are completely covered with liquid. Leave for a day, during which the solution needs to be changed at least a couple of times.

Milk mushrooms have a bitter taste, so the soaking procedure should not be neglected, it will help remove this bitterness from them.

Then cut large specimens into smaller pieces. Pour boiling water over them

We begin to fill the jar, for this, place a part of the cloves of garlic, a few peppercorns, salt and leaves on the bottom. Then a layer of mushrooms and alternate with the ingredients that are laid out on the bottom of the jar. So fill it up completely

Build oppression, put the jar in a cool place for a day. The mushrooms should settle, then they can still be reported to the jar. A month will pass and you can treat your family and friends with salted milk mushrooms.

Eat with pleasure!

A simple recipe for making salted mushrooms in a cold way

After harvesting mushrooms, do not postpone their processing indefinitely. Since they tend to deteriorate quickly, and it will be much easier to clean them immediately than after time has passed. Salted mushrooms will be an excellent snack on your table.

Ingredients:

• Milk mushrooms - 5 kg
• Salt - 200 g
• Dill - bunch
• Garlic - 1 clove
• Black peppercorns - to taste

Cooking steps:

When picking mushrooms, be guided by whole and not damaged ones, and also be very careful, milk mushrooms are often confused with inedible poisonous mushrooms, if in doubt, it’s better not to risk

The most time-consuming and demanding process from you is sorting out and thoroughly cleaning the mushrooms from forest dirt and litter. Before that, soak them overnight, to facilitate your work, again, this way the bitterness will go away from the mushrooms

Prepare a container, it is best that it be deep. At the bottom, spread the inflorescence of dill, garlic, which can be cut into plates and black peppercorns

Put the clean mushrooms in layers, be sure to caps down. Sprinkle each layer with salt, put peppercorns and garlic slices between them. You can add cloves, but that's up to you.

Put dill umbrellas on top

Install the press in the container, put it in a dark, cool place. They will salt for a month - a month and a half. During this time, it is necessary to check them so that the top layer does not dry out and deteriorate.

Cook in a good mood, good luck to you!

How to salt milk mushrooms in a barrel

And let's remember how our grandmothers and not only them cooked. Previously, milk mushrooms were salted only in a barrel. If you have it, I advise you to definitely try this recipe. Delicious mushrooms salted at home will not leave you indifferent.

Ingredients:

• Milk mushrooms - 2 kg
• Salt - 100 g
• Garlic - to taste
• horseradish leaves - to taste
• cherry leaves - to taste

Cooking steps:

Rinse the mushrooms thoroughly, remove the spoiled

In a deep bowl, soak the milk mushrooms in slightly salted water, pressing down with oppression, for a day. During this time, the water will need to be changed at least 3-4 times.

Wash the barrel inside before laying. Lay the garlic, leaves on the bottom, then lay the mushrooms in layers, caps down. Sprinkle each layer with salt.

When all the mushrooms are inside the barrel, you need a good press on top, and then cover it all with a lid. Move the barrel to a cool place and after a month and a half you can treat yourself and loved ones to mushrooms.

Happy cooking, bon appetit!

Delicious milk mushrooms for the winter, salted in brine in a jar

The process of waiting for the finished product will take about two months. Believe me, even though it's a long time, it's definitely worth it. Salty and slightly crunchy mushrooms will taste great. Such an appetizer for both the feast and the world.

Ingredients:

• Milk mushrooms - 3 kg
• Garlic - 2 pcs
• horseradish leaves - to taste
• Dill - to taste
• Salt - to taste

Cooking steps:

Thoroughly wash the mushrooms from forest dirt, you can use a soft brush to facilitate the task. Just don't overdo it so you don't damage them. Cut off the legs from the mushrooms, sort them carefully to remove the bad ones.

Transfer the cleaned milk mushrooms to a saucepan or basin, fill with water, press down with something heavy. Can be done as in the photo. Leave it like this for a day or more. Change water periodically

Soaking milk mushrooms is a very important procedure if you do not want to get a snack with pronounced bitterness.

Wash the jars before laying, sterilize. Fill the jars in layers, the first layer will be garlic, then the mushrooms, which are covered with a teaspoon of salt. Thus completely fill the banks. Fill with boiled cold water, close the jars with lids and put them in the refrigerator.

It is worth waiting a little, a month or a little more. And then you can try and enjoy. Bon appetite!

Cold salted milk mushrooms without spices

This recipe is for a small bucket of mushrooms. We will not add anything other than salt. Later, when serving salted mushrooms, you can add garlic and herbs to taste.

Ingredients:

• Milk mushrooms - 3-5 kg
• Salt - 250 g

Cooking steps:

Rinse freshly harvested mushrooms thoroughly with cold water.

Soak the mushrooms for a couple of days, the water must be changed, drain it a couple of times a day and fill in a new one

After soaking, rinse the milk mushrooms thoroughly with cold water, drain the liquid

Cut large mushrooms into smaller pieces. Sprinkle with salt, place a press on top. 3 days let them stay in a cool place in this state

Then fill clean jars with mushrooms and put them in the refrigerator. It will be possible to eat milk mushrooms in a month. Treat family and friends, bon appetit!

Salted milk mushrooms, a recipe for cooking with horseradish

I have another interesting recipe for you. Juicy, fragrant and crispy mushrooms will not only be an excellent snack, but also suitable as an ingredient for salads. They can be stored for a whole year at the right temperature.

Ingredients:

• Milk mushrooms - 5 kg
• Coarse salt - 500 g
• Horseradish root - 1 pc.
• Garlic - 10 cloves
• Leaves - to taste (horseradish, cherry, currant)
• Dill - to taste

Cooking steps:

Sort the mushrooms, wash thoroughly from dirt and litter. Transfer to a basin or deep dish, fill with plenty of water. On top, place a flat plate on which you want to set something heavy, maybe a jar filled with water. Mushrooms should be soaked for three days, while the water must be changed

Then remove the mushrooms from the water, dry them, and then rub them with plenty of salt. Transfer them to a container in layers with pieces of horseradish, garlic cloves and leaves of horseradish, currant, cherry. At the same time, quite a bit, as if tamping. Put dill on top, cover the container with several layers of gauze and set oppression. Remove the container with mushrooms in a dark and cool place for a month

Bon appetite!

Recipe for salting milk mushrooms on video

If you still have questions about cooking delicious fragrant and crispy mushrooms, then the recipe presented in the video will help you understand each step of the necessary actions.

Enjoy an amazing snack, bon appetit!

Milk mushrooms are very tasty mushrooms, ideal for salting or pickling. If you do everything according to the rules, you will get an amazing snack. And my recipes will help you with this. Have a good day and mood

What could be more fragrant, appetizing and tastier than all other pickles on the winter table than eye-catching crispy salted milk mushrooms! These magnificent mushrooms serve as a real decoration of the Russian feast and are consumed with pleasure by the hosts and guests as an addition to the main dishes and an excellent appetizer. Modern housewives have learned not only to salt milk mushrooms, but also to pickle, boil and stew them. However, the primacy among the preferences of eaters is still given to salted milk mushrooms, which are prepared in two ways of salting: cold and hot. So, if you turned out to be a successful mushroom picker and brought these gifts of the forest from a “quiet hunt”, and now you don’t know what to do next, we bring to your attention a hot salting method.

What is required for salting?
First of all, of course, the mushrooms themselves. It doesn't matter if it's white or black, dry or wet. Water in large quantities, and as additional ingredients - the following products (data are given for 1 liter of water):

• salt of medium grinding without iodine content - 20 g (both for brine and for cooking);
  
• dill seeds, preferably fresh; several heads of garlic; horseradish root and leaves - all according to individual taste;
  
• allspice and black peppercorns - 10 pieces each;
  
• clove grains, as well as cherry or currant leaves, for an amateur;
  
• cabbage leaves.
  

How to salt milk mushrooms?

1. First of all, clean the mushrooms from foliage and forest debris. Then rinse well with a hard abrasive sponge or brush.
   
2. Prepare a large enamel saucepan with an intact inner surface.
   
3. Dip the mushrooms in boiling salted water and boil for 20-25 minutes.
   
4. While the milk mushrooms are cooking, prepare the brine for now without adding horseradish and garlic. All other spices are added to the water in the right amount, after which the solution is brought to a boil.
   
5. Drain the water from the boiled mushrooms and put the mushrooms in a sieve or colander to drain the water.
   
6. Transfer the milk mushrooms to a saucepan with ready-made brine and cook for another half an hour.
   
7. When the mushrooms are boiled in brine with spices, add horseradish, garlic and berry leaves, distributing them evenly in the mushroom mass.
   
8. Mushrooms in a saucepan with brine, cover with clean cabbage leaves and scalded with boiling water. Lay the base for the oppression on top, and on top of it - the oppression itself (moderately heavy).
   
9. When all the main salting steps are completed, put the pan with milk mushrooms in a cool place for 4-5 days. In this case, the mushrooms must be completely covered with brine. Otherwise, they can stick together tightly and lose their appetizing appearance.
   
10. After a certain time, sterilize the jars and carefully place the mushrooms in glass containers, filling them to the top with brine and tightly closing the lids, after pouring 1-2 tablespoons of vegetable oil into the jars over the brine to prevent contact with oxygen and possible souring.
    
11. Upon completion of work, remove the jars to a cold place (refrigerator or cellar) for 30-40 days. Whether they will stand there for so long depends on the patience of your household. Many start tasting without waiting for the due date. However, it is believed that it is necessary to wait in order to avoid possible eating disorders or even poisoning.
    

Mushrooms are served to the table as a whole and sliced, with onions or garlic, in vegetable oil or with sour cream - there is already a place for your taste preferences! Bon appetit to you - and mushroom abundance to your table!