Salting mushrooms white milk mushroom recipe. Salting of soaked and boiled mushrooms

Mushrooms collected in the forest, sorted by type.

And cook for 20 minutes from the moment of boiling.

Then drain the water through a colander and rinse the mushrooms with cold running water.

Then once again put the milk mushrooms in salted boiling water (1 tablespoon of salt per 2 liters of water) and boil for 20 minutes from the moment of boiling.

We wash the mushrooms and leave them in a colander until excess liquid drains. At this time, we cook the brine: pour 1 liter of water into the pan, put on fire, when the water boils, add 1 tablespoon of salt with a large slide.

And put spices (bay leaves, cloves, black and allspice peas) in boiling water, bring to a boil and boil to dissolve the salt crystals.

Put peppercorns, allspice, dill umbrellas and bay leaf into a clean liter jar.

Then we spread the milk mushrooms tightly, pressing the mushrooms to each other, and pour hot brine.

Next, put the jar of milk mushrooms in the refrigerator, closing with a plastic lid, and leave to salt for another 10-12 days.

Bon appetit!

It's mushroom picking season. Of course, a certain amount can be used to prepare delicious mushroom dishes: julienne, your favorite fried potatoes with mushrooms, soups. And what to do with the rest of the collected mushrooms? That's right - mushrooms can and should be salted and pickled.

This time we will talk about salting. Salting mushrooms for the winter in jars is best for people living in the city. Most do not have cellars, so the blanks have to be stored in the refrigerator.

Today we choose milk mushrooms, mushrooms are economical, but no less tasty. Delicate, with a delicate taste, not too salty and not spicy. An excellent appetizer not only for dinner, but also for the festive table.

I'll tell you how to pickle milk mushrooms in a hot way at home, it's very simple. Try it, you will like it.

How to pickle milk mushrooms for the winter so that they are white, crispy, fragrant

Ingredients:

• Milk mushrooms 2.5 kg
• Salt 100 g
• Allspice
• Black peppercorns
• Garlic ½ head
• Bay leaf 3 leaves
• Horseradish root 15 g
• Dill 3 sprigs
• horseradish leaves
• currant leaves

Cooking:

First of all, wash milk mushrooms well, remove all garbage. We get rid of leaves, twigs, remove wormy specimens.

We put a large pot with milk mushrooms on the stove, cook over low heat for 20 minutes, starting from boiling. Put 3 bay leaves into the water. At this stage, we do not salt the water, we will do it in a salt container, later

Leave the mushrooms in this broth until cool. Then we will salt the cooled milk mushrooms.

When cool, transfer them to a sieve to drain excess water.

We dip all cooked greens in turn into a boiling solution. This operation is called blanching.

We take a saucepan, put 3 chopped cloves of garlic, a sprig of dill, a currant leaf on the bottom. Add a little horseradish root, allspice 10 peas. Add a leaf of horseradish, pour a small handful of salt.

We spread, down with hats, milk mushrooms

We laid out a 3 cm layer, pour it again with spices, add salt, and so on until the end. Pour the rest of the salt and spices. Top with horseradish leaves. You can put more garlic, currant or horseradish leaves, this is not critical

Install oppression from above. To do this, put a plate of a suitable diameter on top, put a load.

Brine, cool and put in the refrigerator. In case the mushrooms give little brine, then add from the refrigerator.

Salting under oppression will stand for a day, juice will appear. We shift the contents into jars, put the mushrooms tightly, cover with horseradish leaves on top

We close the jars with plastic lids, send them to the refrigerator for 15 days. After that, the mushrooms will be ready for use.

A very simple recipe that does not require much effort and time.

Hot salted mushrooms in jars

Gathered mushrooms in the forest. I don't know whether to rejoice at this event or be upset. Indeed, in addition to collecting them, there is still a lot of trouble to process and save them. It takes a lot of time to prepare a delicious dish from them. I offer you a recipe for salting milk mushrooms for the winter. They turn out crispy, lightly salted.

Ingredients:

• Milk mushrooms
• Garlic
• dill seeds

Cooking:

We clean the mushrooms from dirt

First, milk mushrooms must be washed from the ground, remove debris, get rid of bitterness. Mushrooms are very fragile, tender. It is very easy to damage them, their beautiful appearance will be lost.

To do this, we soak milk mushrooms and leave for a day. Periodically drain the dirty water so that bitterness comes out. So that they are always in the water, put a plate on top

A day has passed, the mushrooms are soaked in the water, the dirt is already easily behind them.

With a sponge made of metal shavings, for washing dishes, we remove the remnants of dirt. We put clean mushrooms in a spacious metal container.

Pour in water to completely cover the mushrooms. We put the dishes on the fire

After boiling, cook for only 5 minutes. If you cook longer, the mushrooms will already become soft, they will not be crispy. Using a slotted spoon, remove them from the pan, let the excess water drain

In a new container for salting, we shift the mushrooms in layers. Sprinkle each layer with 2 pinches of salt.

They put a layer on it, sprinkled it with salt, and so on every time. From above we put oppression from a plate and cargo. As a load, in the country, we take a stone wrapped in a plastic bag. In this form, the blanks will ferment at room temperature for a day.

In a day we remove the load, the preparation of salting is over

You can transfer pickles to a jar. We ram them very well in the bank. Sprinkle in layers of finely chopped garlic and dill seeds.

The jars were filled to the brim. Now we need to release the air. To do this, we pierce the blank along the edges of the can with a knife several times around the entire perimeter of the neck, the air comes out

So that the brine is completely mixed with mushrooms

Sprinkle the rest of the dill and garlic on top. To the edges of the jar, add cold boiled water, which was previously salted

We close the jars with a clean plastic lid and send them to the refrigerator or cellar for about a month.

In a month it will be possible to enjoy the unique taste of salted mushrooms

Recipe for salting milk mushrooms for the winter in a hot way with boiling

Mushrooms appear in the forest. We fry them with potatoes. Cook soup, dry for the winter.

I offer another recipe for pickling milk mushrooms, which can be eaten in a month. But you can salt it and leave it for the winter, when there will not be such an abundance of vegetables and fruits as in summer. This is a delicious snack, try it!

Ingredients:

Cooking:

Soak mushrooms in water for 2 hours. We change the water several times, the bitterness from the mushrooms goes away. The mushrooms themselves soak in the water, dirt is easier to remove from them. Mushrooms are rinsed several times, put in a large saucepan on the stove. It is necessary to boil the mushrooms for 30 minutes

Our workpiece begins to boil, bubbles appear in the water, foam forms, which we remove with a ladle. We pour salt, approximately, as we cook soup, we try, if it is not enough, we add. Salt is better to take large, for pickles. Constantly stir

Banks are not sterilized. Wash cans of soda in advance, rinse with boiling water.

We put the mushrooms on the banks, add the brine under the neck. Close with clean plastic lids. We strive to ensure that there is no air cushion between the salt and the lid. Leave at room temperature until the next morning. Then we put it in the cellar or refrigerator

You can open jars and eat milk mushrooms in a month. Rinse the mushrooms in cold water, season with vegetable oil, chopped rings, onions and you can already have a snack

Store for the winter in a cellar or refrigerator.

Recipe for quick salting of mushrooms at home

This is the easiest, fastest way to salt mushrooms. With this method of salting, the mushrooms are crispy, tender, with a natural taste of mushrooms.

They do not require soaking for 3 days. I advise you to try it, I hope you like it.

Ingredients:

• Milk mushrooms
• Bay leaf
• Black peppercorns

Cooking:

Soak mushrooms in cold water for half an hour. Using a brush, thoroughly wash each mushroom under running water.

Mushrooms are washed. We sorted them out, cut off the black areas, cleaned the legs

We shift the mushrooms into a large saucepan, fill with water and put on fire.

Bring to a boil, reduce heat to medium, continue to cook. Foam will begin to appear, which we carefully remove

The foam has ceased to appear, remove from heat. Drain the water through a colander. Let the mushrooms cool down.

At this time, we make a brine. Pour water into a saucepan, put on fire. Salt at the rate of half a cup per 1 liter of water.

Bring to a boil and turn off.

Preparing jars and lids. To do this, wash the jars in warm water with detergent, turn over, put on the neck so that the water is glass. We will prepare plastic lids, also washed. Banks are not sterilized

In each jar, put 1 bay leaf and 1/3 tsp. black peppercorns

At the bottom of the jar we put the mushrooms stronger and larger. In the middle we put the halves, if the mushrooms were cut. At the very top are small mushrooms.

We don’t ram the mushrooms, as they put it, that’s fine. They are warm, pour hot brine. We make sure that the brine, of course, covers the mushrooms, is filled to the brim of the jar. Close jars with lids

We remove our blanks in the cellar or in the refrigerator. After 40 days, the mushrooms will be ready to eat. Over time, they will turn white. But if you want them to be perfectly white, there is such a nuance.

Take citric acid on the tip of a knife, add to each jar, shake. I don’t usually do this, they look beautiful and are very tasty even without it.

Video recipe for pickling mushrooms hot in jars

Check out another recipe for salting milk mushrooms in a hot way

Maybe some way of salting you like, try it!

Proper salting of white mushrooms makes it possible to preserve mushrooms even in lean years. You can choose the right recipe for salting white mushrooms in a cold way on this page. However, recipes for salting white mushrooms in a hot way are also presented in a wide variety, with different layouts of spices and ingredients.

Among this magnificence, you can choose options for your homemade creations of unique tastes. It is worth saying that hot pickling of white milk mushrooms for the winter is the safest in terms of preventing infectious intestinal diseases. Read about how to properly pickle white mushrooms in a hot way in jars for long-term storage on this page. A huge amount of information has been collected on how to make salting mushrooms for the winter a simple and enjoyable activity that allows you to prepare a healthy and tasty product for your family.

Usually agaric mushrooms go into salting, but sometimes tubular mushrooms are also salted. For salting white mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference being that they are thoroughly washed. So that the washed mushrooms do not turn black, they are dipped in pre-prepared clean salted water. White milk mushrooms are soaked for 3-5 days. The water for soaking is slightly salted so that the mushrooms do not turn sour. It is changed 2-3 times a day. Soaked mushrooms are kept in a cold place. The dishes for salting are pre-treated: glass and enameled (without damaging the enamel) are calcined, the barrels are steamed and scraped, then washed with cold water.

How to salt white milk mushrooms at home (recipe with video)

There are several ways to salt white mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms are not subject to long-term storage due to the large percentage of water they contain. A few days after harvest, mushrooms wither, lose their freshness and juiciness, and become unfit for consumption. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into stable food products, i.e. canned, only a few hours after harvest.

A well-chosen recipe for salting a white mushroom will allow you to keep this forest gift longer. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When drying mushrooms, up to 76% of their water is removed from them. The remaining moisture for the development of microorganisms is not enough, which leads to their death.

Before you properly salt white milk mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. During pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and common salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Watch how to salt white milk mushrooms in the video, which shows the whole process in detail.

Recipes for salting white mushrooms in a cold way

Before salting the white mushroom in a cold way, dill umbrellas, currant leaf and horseradish leaf are placed on the bottom of the cooked dishes, a dense layer of mushrooms is laid with caps down from 5 to 8 cm, sprinkled evenly with salt and spices, then the next layer of mushrooms is laid. When the dishes are full, the mushrooms are covered with a clean linen cloth, then a lid is included in the dishes and oppression is placed on top. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dish, and so on until it is filled.

Milk mushrooms are suitable for cold salting, white podgruzdki. You can salt them both separately and in a mixture. Before salting the white milk mushrooms according to the cold canning recipe, the mushrooms must be sorted out, cleaned of debris, poured with clean water and left for 1-3 hours so that the adhering particles of debris and dirt get wet. Then the mushroom caps must be washed from adhering dirt and rinsed thoroughly in clean water. Before laying the mushrooms on the bottom of the container, you need to pour a layer of salt. Blackcurrant, cherry and oak leaves, horseradish leaves and root, dill stalks are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut off at a distance of 0.5 cm from the cap. Mushrooms should be laid tightly, caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).

The recipe for how to continue salting white milk mushrooms in a cold way

We continue to study the recipe for how to salt white milk mushrooms in a cold way further, after preliminary preparation of raw materials. So, before salting white milk mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted and washed with running water. It's time for the magic of the salting process itself.

1. 35–50 g of salt is taken per 1 kg of fresh mushrooms, or, according to old norms, 1.5–2 tbsp. salt on a bucket of mushrooms.
2. From above, mushrooms should be covered with a layer of currant leaves, horseradish, cherries, dill, to protect them from mold, which may appear on the surface of the brine.
3. Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, lime and dolomite stones, rusty metal objects.

If there is no suitable stone, you can take an enamel pan with intact enamel and fill it with something heavy. The severity of the oppression should be chosen so as to press the mushrooms and force the air out of them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole salting process takes 1.5–2 months, then the mushrooms can be used as food. The room temperature during salting mushrooms should not exceed 6-8 ° C, otherwise they may turn sour or moldy, but should not fall below 0 ° C, because salting is slower at low temperatures. If the mushrooms freeze, they turn black and become tasteless.

It is best to store mushrooms ready to eat at a temperature of 0-4 ° C. The brine should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle and oppression in this solution. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, the legs cut off, then the oppression and the top layer of leaves are removed, the mushrooms are laid on top of the salted ones, as described above, covered again with a layer of leaves so that they completely cover the mushrooms, and the oppression is returned to its place.

Recipe for salting white milk mushrooms in a cold way at home

In order to carry out salting porcini mushrooms at home, you need to prepare the following ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g salt

The recipe for salting white mushrooms in a cold way begins with the fact that the mushrooms need to be soaked for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid per 1 liter of water).

In the process of soaking, the water must be changed 4-5 times.

Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their hats down.

Sprinkle each layer of mushrooms (no more than 5 cm) with salt and dill seeds.

Cover the top layer with gauze folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days.

After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also pouring them layer by layer with salt.

Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the bank, then it will be necessary to increase the oppression.

Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready for use.

Recipes for salting white milk mushrooms for the winter in jars

Each locality has its own recipe for salting white milk mushrooms for the winter, some of them deserve our attention.

Cold salting of white mushrooms in Belarusian: before salting (and they are salted raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, podgruzdki - 2 days.

Vyatka salting white mushrooms for the winter in jars is distinguished by a preliminary stage: mushrooms are soaked for 5 days.

In Moscow: mushrooms, podgruzdki soaked in slightly brackish water for 3 days.

Volga: mushrooms are by no means soaked, it is believed that they lose their taste. They are only well washed and immediately salted. The bitterness will go away.

In Oryol: just do not salt raw mushrooms! Be sure to boil it first. They become more fragrant, and softer, and easier on the stomach.

How to salt white milk mushrooms in a hot way

And now it's time to learn how to salt white milk mushrooms in a hot way, since with this canning option, the shelf life is significantly prolonged.

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 blackcurrant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 garlic cloves
• black peppercorns to taste
• 30 g salt

For brine:

• 3 liters of water
• 150 g salt

Wash mushrooms in several waters and remove debris. Prepare a brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkling with salt and shifting with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cold place. After 30-35 days, the mushrooms will be ready to eat.

How to pickle white milk mushrooms in a hot way so that they are crispy

About how to pickle white milk mushrooms in a hot way, in general terms, was described above. And now let's share the secret of how to pickle milk mushrooms so that they are white and crispy and stored in winter2 as long as possible.

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve let the water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room - less. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week they become usable. The brine during the entire storage period should completely cover the mushrooms in order to avoid mold. If there is little brine and it does not cover the mushrooms, chilled salted boiled water should be added (50 g, i.e. 2 tablespoons of salt, are taken per 1 liter of water). During storage, fungi should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Recipe for salting white mushrooms in a hot way

The ingredients for this recipe for pickling white milk mushrooms in a hot way are the following products:

• 1 kg mushrooms
• 5 bay leaves
• 3 garlic cloves
• 15 g dill seeds
• 5-6 black peppercorns
• 60 g salt

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay mushrooms on top in layers, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

How to pickle white milk mushrooms for the winter

Before pickling a white mushroom for the winter according to this recipe, you need to take the following products according to the layout:

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now about how to properly pickle white milk mushrooms for the winter, for this, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or the whole night. The water is allowed to drain in layers, sprinkling each layer with salt, placed in large jars or a barrel. The bottom is covered with salt, the mushrooms are laid (caps down) in a layer of 5–6 cm and again sprinkled with salt. The top layer is sprinkled with salt more saturated, covered with a clean napkin, a wooden circle with oppression is placed on it. After a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms salted earlier in another small bowl. The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.

Recipes: how to pickle white milk mushrooms in jars at home

It is very difficult to choose the right recipe for pickling white milk mushrooms, since each family has its own taste preferences. Before pickling white milk mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation further on the page.

Dry salting of white milk mushrooms

Mushrooms prepared - 10 kg; salt - 500 g.

Clean and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, are noticeably compacted. As they settle, you can add fresh tribes, sprinkling them with salt until the dishes are full and the settling stops. Mushrooms are ready to eat in 35 days.

Salting blanched white milk mushrooms

For 10 kg of raw mushrooms, 400–500 g of salt (2–2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

Peeled and washed mushrooms are blanched: placed on a sieve, poured with plenty of boiling water, steamed or dipped in boiling water for a short time to make the mushrooms elastic. Then they are quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Salting of soaked and boiled mushrooms

Many agaric mushrooms have a bitter, pungent, or unpleasant taste and smell. These shortcomings are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well.

Mushrooms are put in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to have a refrigerator so that they do not sour. Soaking time from 1 to 3 days. Water is changed at least once a day.

Sometimes it is better to replace soaking with scalding.

Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms, mushrooms are dipped in boiling water and boiled for 5 to 30 minutes. Water after each cooking or scalding must be poured out. After cooking the mushrooms, the pan should be wiped well with dry salt, washed thoroughly and wiped dry.

Salting of white milk mushrooms and mushrooms in Altai

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g

Mushrooms are sorted, cleaned, cut off the leg and soaked in cold water for 2-3 days. Water is changed at least once a day. Then the mushrooms are thrown back on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If within 2 days the brine does not appear, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

White milk mushrooms spicy

• 1 kg mushrooms
• 50 g salt
• Bay leaf
• Dill seeds
• black pepper to taste

Before pickling white milk mushrooms at home according to this recipe, soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing foam. Cool the milk mushrooms in brine and arrange in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Close the jars with a lid and store in a cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Milk mushrooms spicy

• 1 kg mushrooms
• 50 g salt
• Garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool mushrooms in brine. Put garlic, cloves, pepper at the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the mushrooms with brine and close the jars with lids. Store in cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Milk mushrooms with onions

• 1 bucket of milk mushrooms
• 400 g salt
• onion to taste

Wash the mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkling with salt and chopped onion. Press on top with oppression and keep in a cool place for 1.5–2 months.

Small mushrooms with dill

• 1 bucket of small mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put pressure. Keep in a cool place for 1-1.5 months. Soak the mushrooms before eating.

Mushrooms with horseradish

• 10 kg mushrooms
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut off the stems. Soak prepared mushrooms in cold water for 2-4 days. Change water at least once a day. Then throw the mushrooms into a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top. If brine is not formed during the day, the load should be increased. After the mushrooms settle, add fresh ones to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready to eat 20-25 days after laying the last batch.

Salted milk mushrooms

• 1 kg boiled mushrooms
• 50 g salt
• horseradish leaves
• black currant leaves
• spices to taste

Soak the peeled mushrooms for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms as well. Cover with gauze and put a light oppression so that in a day the mushrooms are immersed in brine.

Hot pickled white milk mushrooms in Oryol style

• 1 kg of mushrooms
• 2 tbsp. spoons of salt
• 5 allspice peas
• 7 black peppercorns
• red ground pepper
• 20 g dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.

Salted blanched white milk mushrooms

• 10 kg mushrooms
• 400–500 g salt (2–2.5 cups)
• garlic
• parsley
• horseradish leaves
• dill or celery stalks

Blanch the cleaned and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water over them, keep them for a couple or dip them in boiling water for a short time so that the mushrooms become elastic, not brittle. Then cool quickly with cold water. Throw in a colander, let the water drain. Transfer to the prepared container in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, blanched mushrooms are salted and suitable for consumption. In this way, it is good to salt russula, ringed caps, rows.

White mushrooms sterilized in brine

• fresh firm mushrooms
• lemon acid

Rinse the peeled mushrooms, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and arrange well dried in jars to a height of 1.5 cm below the edge. Pour in brine (per 1 liter of water 1 tablespoon of salt without top), close with lids and sterilize at a temperature of 100 ° C - 90-95 minutes. Refrigerate the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 °C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 °C).

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Since ancient times, mushrooms have been considered one of the best mushrooms for pickling. After cooking, it acquired excellent taste qualities: juiciness, fleshiness and a special "forest" aroma. In addition, the breast is very useful, as it contains a large amount 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 will tell you how hot salting of mushrooms is carried out correctly. Using our tips, you can cook delicious and healthy mushrooms that 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 of heat treatment to improve the preservation of canned food. 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 gently removing the top layer that accumulates dirt. Particular attention should be paid to the area near the mushroom cap.

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 method is considered the best option for home canning, which allows 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 the jars (you can do this quickly in the microwave) and pour a little salt into 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 delicious homemade preparations in the refrigerator. 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 onion half rings and season the dish with a weak solution of vinegar.

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.