Salting milk mushrooms in a hot way for the winter. Delicious salting of mushrooms in a hot way at home

Fragrant crispy milk mushrooms will decorate the everyday and festive table. You can prepare them in the fall in different ways. Many houses make salted milk mushrooms for the winter: this harvesting method is quite simple and allows you to emphasize the taste of crispy mushrooms with a conspicuous cone-shaped hat. However, they will be a delicious snack only if they are salted correctly.

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If the rules for their preparation are not followed, instead of an appetizing snack, you can get poisoned.

• It is strictly forbidden to collect mushrooms growing in ecologically unfavorable areas, near enterprises, along highways.
• Before salting, the milk mushrooms must be sorted out well, cutting out the damaged, wormy places, and if the mushroom is completely damaged, throwing it out entirely. At the same time, mushrooms should be cleaned of forest debris. The most contaminated places can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning mushrooms from debris and washing, it does not hurt to immediately cut them in the way required in the recipe: either cut into 2-4 pieces along so that each of them has a leg and a hat, or cut off the legs, leaving only hats. Zealous housewives do not throw away the remaining legs, but make mushroom caviar out of them.
• The next step is soaking the mushrooms. You can’t skip it, because otherwise they will remain bitter. To soak them, they are poured with cold water so that it completely covers them. Mushrooms will float up, but they can be drowned by placing a lid on top and a small weight on it. Milk mushrooms should be soaked for 3 days. The water should be changed at least twice a day.
• Not all dishes are suitable for soaking and subsequent salting of mushrooms, but only wooden, glass and enameled ones. Galvanized can cause a reaction due to which the mushrooms become inedible. Clay containers are also considered unsuitable for preparing salted mushrooms for the winter.
• After soaking, milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each.

Further actions depend on the chosen salting method. There are two of them: hot and cold. However, there are many more recipes for salted milk mushrooms for harvesting them for the winter.

Cold-salted mushrooms: a simple recipe

• milk mushrooms - 10 kg;
• salt - 0.5 kg.

Cooking method:

• Mushroom caps, pre-soaked and washed, put in a wooden barrel or a large enameled container with caps down. Expect that from 10 kg of mushrooms you should get 10 layers.
• Sprinkle each layer with coarse salt. It should take 40–50 g per layer.
• Wrap a wooden disc with gauze and place it on top of the mushrooms. If you use a saucepan, then gauze can be laid directly on the mushrooms, and put a lid or dish of a suitable diameter on top.
• Place something heavy on top. It can be a stone, a pot or a jar of water. Place the container in a cold place (up to 16 degrees). After 2 months, it will be possible to take a sample.

Video recipe for the occasion:

If you want to get more fragrant milk mushrooms, you can put horseradish leaves, currants, cherries, a few peas of allspice, a dill umbrella on the bottom of a barrel or pan. The advantage of this salting method is that new rows of mushrooms can be reported from above as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of brining, the need to soak in water before serving to remove excess salt.

Black mushrooms, salted in jars

• black milk mushrooms - 2 kg;
• dill umbrellas (with stems) - 10 pcs.;
• salt - 100 g;
• garlic - 2 heads;
• water - 1.5 l;
• vegetable oil - 50 ml.

Cooking method:

• Dissolve 20 g of salt in water, put on fire. When it boils, dip the milk mushrooms soaked in advance and cut into 2-4 parts (depending on size) into it. Boil for 8 minutes, pour in the oil, stir, put the milk mushrooms in a colander and let the water drain.
• Cut the stems off the dill, but don't throw it away. Divide each umbrella into several parts.
• Peel the garlic and chop finely.
• Toss mushrooms with salt, garlic and dill sprigs. Put pressure on them.
• After 12 hours, stir the milk mushrooms and set the oppression again.
• Sterilize the jars, boil the lids.
• Put the mushrooms in jars, pouring them with brine. Press down, secure by laying dill stems crosswise. Close the lids and place in the refrigerator.

Ready-to-eat milk mushrooms, salted for the winter according to this recipe, will only be in a month and a half, but it is undesirable to store them for more than three months. All this time they will take up space in the refrigerator - you need to be prepared for this if there is no cellar. If available, jars can be stored in it, as long as it is cold enough.

White milk mushrooms, salted in jars

• white milk mushrooms - 2 kg;
• water - 1.5 l;
• salt - 70 g;
• vegetable oil - 50 ml;
• garlic - 3 cloves;
• dill seeds - 20 g.

Cooking method:

• Sort, cut and soak the mushrooms.
• Boil water by adding 20 g of salt to it.
• Dip the mushrooms in boiling water, remove after 7 minutes.
• After the water drains, mix the milk mushrooms with garlic, dill seeds, and salt, chopped into thin plates.
• Set oppression for a day.
• Sterilize jars and lids.
• Put in jars, pouring brine, mushrooms. Top with vegetable oil, close the lids.

After a month and a half, milk mushrooms can be eaten. Store them only in the refrigerator and no longer than three months.

Mushrooms salted for the winter in cabbage leaves

• milk mushrooms - 5 kg;
• water - 5 l;
• salt - 0.3 kg;
• garlic - 1 head;
• dill (fresh) - 100 g;
• currant leaves - 20 pcs.;
• cherry leaves - 20 pcs.;
• cabbage leaves - 10 pcs.

Cooking method:

• Soak the mushroom caps in cold water, changing it 2 times a day, for two days.
• Dissolve 50 g of salt in 5 liters of water and pour over the mushrooms. Soak in salted water for 8-12 hours. Rinse, change the water to clean and soak for another 3-5 hours.
• Dry the mushrooms.
• Chop the peeled garlic (cut each clove into 2-3 pieces).
• Wash, dry, cut dill.
• Spread the mushrooms in layers, sprinkling with dill, salt, shifting garlic cloves, cherry, currant, cabbage leaves.
• Set oppression and put in a cold cellar for two months, after which mushrooms are allowed to be eaten.

If desired, milk mushrooms salted for the winter according to this recipe can also be stored in the refrigerator, but the pan with them will take up a lot of space.

Salted mushrooms with onions

• milk mushrooms - 5 kg;
• salt - 0.25 kg;
• water - 5 l;
• onion - 1 kg.

Cooking method:

• Pour milk mushrooms soaked for 2 days in cold water with salt water (50 g of salt per 5 liters of water). Soak in it for 12 hours, rinse twice in running water, dry.
• Cut the peeled onion into thin rings or half rings.
• Mix the mushrooms with salt and onions, place a weight on them.
• Keep the milk mushrooms under oppression for two days, stirring every 8–12 hours.
• Arrange in sterilized jars, fill with brine, close with plastic lids and store in the refrigerator.

You can eat mushrooms after 2 months, before soaking in water. It is allowed to store no more than 4 months.

Mushrooms salted for the winter in a hot way

• milk mushrooms - 2 kg;
• salt - 80 g;
• water - 2 l;
• garlic - 5 cloves;
• allspice (peas) - 5 pcs.;
• cloves - 3 pcs.;
• bay leaf - 3 pcs.

Cooking method:

• Put salt, pepper, bay leaf and cloves into the water. Heat until the salt dissolves, put the mushrooms in the water and bring to a boil.
• Boil for 25 minutes, constantly skimming off the foam.
• Cut the garlic cloves into 2-3 pieces depending on the size.
• Mix with mushrooms removed from heat.
• Mushrooms, filled with brine, in which they were boiled, send under oppression. They should be under it for a day, at this time they should be kept in a cool place.
• Sterilize jars.
• Boil the brine for 5 minutes along with the mushrooms.
• Spread the mushrooms, crushing them with a spoon, pour boiling brine, roll up.
• Let cool under a warm blanket.

Hot-salted mushrooms can be stored at room temperature all winter. Despite the fact that it is more laborious than cold, many housewives choose it.

Mushrooms salted in hot brine

• milk mushrooms - 1 kg;
• salt - 50 g;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• fresh horseradish (root) - 20 g;
• dill (seeds) - 20 g;
• water - 1 l.

Cooking method:

• Prepare the mushrooms by soaking them well. Only hats are used for salting.
• Peel and finely chop the horseradish, garlic.
• Boil the brine by adding salt and dill to the water.
• Dip the milk mushrooms in the brine, boil them for half an hour, constantly removing the foam.
• Rinse the mushrooms, mix them with horseradish and garlic. Fill with brine, cover with clean gauze, press down. Put in the refrigerator for a day. In this form, it is desirable to leave them, it will be possible to eat in 2 weeks.
• If there is not enough free space in the refrigerator, boil the brine with mushrooms in a day and put them in sterilized jars, sealing them tightly and letting them cool under something warm. In this case, mushrooms can be stored at room temperature.

Salted milk mushrooms according to this recipe are quite spicy. If there are no lovers of spicy dishes in your family, it is better to give the advantage to the previous recipe.

At the end of summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite “silent hunt”. Such representatives of the mushroom kingdom as boletus, whites, mushrooms and others are placed in the basket. It is considered special chic to find a clearing of strong white milk mushrooms. It is these mushrooms that are considered one of the best for preparing blanks in the form of pickles for the winter. Learn how to salt white milk mushrooms at home in two main ways: hot and cold.

Before you start salting milk mushrooms, you must collect them and properly prepare them. At the same time, they should be collected only in those forest belts that are at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.

You can salt mushrooms of any kind - excellent preparations are obtained from black, dry, oak, aspen, real white mushrooms. The main thing is to choose among them not rotten and not wormy. It is best to use small mushrooms, but large ones will do if they are not old.

Preparing mushrooms for pickling

No matter how clean and beautiful the mushrooms collected in the forest would be, it will be possible to pickle mushrooms only after their thorough preparation. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge, a knife - this will speed up the cleansing process. Rotting or wormy areas are cut off. The lamellar part is washed under the pressure of running water.

Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruiting bodies. But you can also soak the mushrooms in order to rid them of dried motes.

How much to soak depends directly on the purpose for which this procedure is carried out. For example, to remove garbage, just a few hours are enough, but preparing for salting white mushrooms at home without cooking involves a long process of keeping them in water, which must constantly be replaced with fresh water in the process. After that, they must be rinsed.

Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The legs of the fruiting bodies are usually cut off, leaving only a centimeter.

Preparing dishes

It is possible to salt milk mushrooms for the winter only in certain dishes. It should be either a glass container or enameled, but it must be without enamel chips. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are harvested for the winter in jars.

Do not use earthenware - it deteriorates when exposed to saline. The composition of the coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in brine and penetrates into mushrooms. Do not use tin galvanized utensils either.

Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New tubs made of oak are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the tree. Otherwise, the mushrooms, and the brine in which they swim, will turn black.

After that, each tub is rinsed with water and brushed, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 liters of water). It is customary to fumigate a container treated in this way with a sulfuric smoke bomb - this will ensure that there are no pathogens and substances left in the tree that can ruin all the workpieces.

Glass containers or enameled containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.

Cold pickling method

Most often, mushroom pickers use this particular method of preparing the workpiece. Salting milk mushrooms in a cold way is done without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.

To begin with, the fruiting bodies must be soaked. To do this, white milk mushrooms prepared and cleaned of litter are poured into a large enameled basin or bucket, after which they are filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies are immersed in water, but it is not worth pressing them down hard at this stage.

In this state, the mushrooms are kept for about 3-5 days, while at least 2 times a day a complete water change is necessary.

Please note that sour mushrooms cannot be used for salting - they become hazardous to health.

Spices, currant and horseradish leaves are placed in the prepared container at the bottom, sprinkled with salt on top, then the soaked mushrooms are laid in layers with their hats down (some are laid with plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, currant leaves. At the same time, the consumption of salt is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white mushrooms is also covered with currant and horseradish leaves.

On top of all the mushrooms, a plate is placed that is slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), oppression is placed on top of it - something heavy, usually a stone (bricks, dolomite, limestone, metal are not used). products) or you can put a glass jar of water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. From above, it is advisable to cover the entire structure with a cloth to protect the mushrooms from dust.

Freshly picked white milk mushrooms can also be added to the container as the old ones settle.

You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, white milk mushrooms begin to be laid out very tightly in sterilized jars and poured with the resulting brine. A sheet of currant or horseradish is placed on the surface, and a little vegetable oil is poured on top, after which the jar is buried with a plastic lid.

The taste of salted mushrooms can also be seriously affected by the set of seasonings used to prepare the workpiece. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too much spice can drown out the true taste and aroma of white mushrooms. The most natural taste is obtained if only salt is used.

Hot pickling method

There is a recipe for pickling mushrooms and with pre-cooking mushrooms. Many people prefer to use it, as it is faster (mushrooms will be ready to eat in 15 days), and it is more likely that all the toxins accumulated from the air during growth will come out of the fruiting bodies.

Salting mushrooms in a hot way is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a saucepan (enamelled), poured with water, into which 3 leaves of laurel are added and brought to a boil, then boiled for 15-20 minutes over low heat. The foam is removed with a slotted spoon.

Boiled mushrooms after cooling in their own broth are transferred to a colander. Then white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption - 30-40 g / kg. A layer of spices, blanched currant and horseradish leaves, dill inflorescences are placed on the bottom of the container and on top of the mushrooms. After that, oppression is placed on top (a plate of a smaller container diameter and a glass jar with liquid).

The amount of salt often depends on the plans - how long white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less of it. For longer periods, white milk mushrooms are aged in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be laid out in jars and closed with nylon lids.

At the same time, putting mushrooms in jars is also important correctly. The container must be sterilized. Mushrooms are placed in a jar with caps down and poured with brine so that it completely covers them. Currant or horseradish leaves are laid on top and only after that they are closed with boiled nylon lids.

Salting milk mushrooms in a hot way is quite simple and even more familiar to many than cold. In addition, this option for preparing blanks allows you to get a fragrant and tasty delicacy as quickly as possible and will very soon save your home from the presence of large containers with pickled white milk mushrooms.

It is noteworthy that white milk mushrooms are recommended to be washed with cold water before use to wash off the salt. This is especially true for fruit bodies harvested in brine with a high salt concentration. In general, white milk mushrooms prepared in this way are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in brine - if it evaporates, then boiled water is poured into the container.

According to what recipe to pickle white milk mushrooms, it's up to you. Try both methods and choose the most optimal and suitable option for you.

Cooking mushrooms for the winter

Now in stores you can find any pickles. But it’s more pleasant to make mushrooms for the winter on your own! For you, a simple recipe on how to salt milk mushrooms in jars!

2 h

20 kcal

4.64/5 (45)

There is a tradition in my family. Every autumn, on one of the days off, we gather with the whole family and go to the forest to pick mushrooms. I have loved this event since childhood and have always looked forward to it. First, walking in the woods was fun. And secondly, I have always loved mushrooms.

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

Recipes for their preparation are passed down from generation to generation. My grandmother and mother taught me how to cook different types of mushrooms, but my favorite ones are salted milk mushrooms. Preparing them for the winter is very easy, but how much fun!

How to prepare mushrooms for salting

If you like to go for mushrooms on your own, then it will not be difficult for you to collect white mushrooms - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.

The most important point in preparing breasts is getting rid of them milky bitter juice. It's very easy to do this:

1. Rinse the mushrooms under running water using a soft brush. Get rid of dirt and needles.
2. Use a knife to cut out any wormy or unsightly areas. Cut off the base of the leg.
3. Pour cold water into a basin or bucket. Put the mushrooms in there. Make sure they were completely submerged, you can use the lid and weight for this.
4. In this state, milk mushrooms must be left for a couple of days. The water needs to be changed periodically. During soaking, the mushrooms will shrink slightly in size.
5. After a couple of days, drain the water and rinse mushrooms under cool water repeatedly.

As you can see, there is nothing complicated in preparing mushrooms. Now they can be salted.

Recipes for salted milk mushrooms for the winter in jars

I will tell you two of my favorite recipes. Since I do not like to mess around in the kitchen for a long time, I always try to simplify the cooking process as much as possible. That is why my very easy recipes, even those who pickle mushrooms for the first time will cope with them. For you - two ways of salting milk mushrooms. In the first case, the white milk mushroom does not need to be boiled, in the second, the ambassador includes the following stage - to put salt, we need boiled mushrooms.

How to salt milk mushrooms in a cold way

Required products:

What do we have to do:

1. First you need to prepare the mushrooms in the above way.
2. After the milk mushrooms are soaked, the largest of them need to be cut into pieces.
3. In an enamel pot or bucket layer the mushrooms. Pour 2 tablespoons of salt on each layer, put a few chopped cloves of garlic, parsley, currant leaves. Sprinkle with black peppercorns. Repeat these steps layer by layer. On the topmost layer we spread dill umbrellas.
4. We cover the bucket or basin with a lid, put the load on top. Mushrooms should give juice. This will take approximately 5-7 days. During this time, they should be stored in a cool, dark place.
5. After this time, transfer the mushrooms to sterilized jars and fill them with juice. Try to stack the mushrooms as close to each other as possible. Roll up the banks.

As you can see, there is nothing complicated in salting mushrooms. But when you get them in the winter, everyone will be amazed at the great taste. In addition, mushrooms cooked in this way will be incredibly crispy.

How to salt milk mushrooms in a hot way

Required products:

• 5 kg of mushrooms;
• 10 leaves of lavrushka;
• 15 cloves of garlic;

• 15 currant leaves;
• piece of horseradish;
• dill, salt.

What do we have to do:

1. Prepare the mushrooms in the above way.
2. Mushroom stalks need to be removed., they will not be used for salting.
3. cook brine of 5 liters of water and 10-15 tablespoons of salt. It must be put on fire, bring to a boil and place the mushrooms there. Boil milk mushrooms in this brine for half an hour. Don't forget to skim off the foam.
4. After half an hour, the milk mushrooms need to be removed and thrown into a colander. They must be rinsed with running water.
5. Prepare an enamel basin or bucket. Sprinkle some salt on the bottom. Spread the mushrooms hats down in layers of 5 cm. Sprinkle each layer with salt, chopped garlic, grated horseradish, dill, parsley. Cover the top with a lid and put a weight on it. Leave the mushrooms in this form for several days in a cool place. During this time, they will secrete juice.
6. Transfer the finished milk mushrooms along with the juice into sterilized jars and roll up.

Harvesting mushrooms for the winter is a very important event. Mushroom preserves can be used as a decoration for a dish or consumed every day. Among the whole variety of edible mushrooms for winter salting, milk mushrooms are best suited. There are many recipes for their preparation, even in Ancient Rus' this product was considered the most important for salting. Mushrooms are of two types: white and black.

To prepare pickles, you need to know the basic rules for salting mushrooms. It does not matter what ingredients you use, purchased or collected in the forest, they must be thoroughly washed, cleaned of earth, grass and other debris. For these purposes, you can use a non-rigid toothbrush. Then follow the instructions:

1. Peel the food with a knife and remove the top film from them. Pay more attention to the core. The accumulated dirt between the plates must also be completely removed. Here you just need a toothbrush. Place the washed and peeled mushrooms in an enamel bowl, add cold water to them and soak. Press down on them with something heavy.
2. Soaking mushrooms is a must, because this ingredient is conditionally edible. Without proper processing, they should not be eaten. Compared to black mushrooms, porcini mushrooms contain bitter components in a smaller amount, so they are soaked for 3-4 days, and black mushrooms for a week. When the bitterness is completely eliminated, the mushrooms are ready for consumption.
3. In the process of soaking the product, you need to periodically change the water. After 3-4 such changes, add a tablespoon of salt per 2 liters of liquid. At the end of the required period, rinse the products in running water and salt.

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

The process of preparing mushrooms for the winter can be carried out in two ways: hot and cold. When using the first option, the taste of the finished dish becomes a little more tender, as if it “melts in your mouth”. If you use cold salting, the mushroom retains its shape better and crunches. It doesn't matter which mushrooms you use for cooking: white, black. The ingredients and the salting process do not differ. The only thing is that black mushrooms are a suitable option for hot salting (with blanching), while porcini mushrooms are best salted cold.

Pickled black mushrooms in jars

For cooking you will need the following ingredients:

• water - 1 l;
• black milk mushrooms - 2 kg;
• salt - 20 g;
• Dill seeds;
• allspice and black peppercorns - 10 pieces each;
• clove grains, currant and cherry leaves;
• cabbage leaves.

Step by step recipe:

1. When the mushrooms are thoroughly washed and cleaned, it is necessary to blanch them in boiling, salted water for 6 minutes. For cooking, use an enamel pan. The cooking process takes 20-25 minutes.
2. While the mushrooms are cooking, you need to start preparing the brine. Do not add horseradish and garlic yet. Put all other seasonings in water, bring to a boil.
3. Drain the water from the finished mushrooms, throw them on a sieve so that all the liquid is glass. Transfer the mushrooms to a saucepan with brine, cook for 30 minutes. Now you can add horseradish, currant leaves, cherries. Cover the mushrooms with cabbage leaves, set the base for oppression on top, and then the heavy load itself.
4. Set the container with milk mushrooms in a cool place for 4-5 days. If the mushrooms are not completely covered with the brine, they may stick together and lose their appetizing appearance.
5. After the specified time, spread the milk mushrooms in sterilized jars, fill with brine and tightly close the lids. Store in a cool place for a month.

Boiled white milk mushrooms in hot brine

Ingredients:

• mushrooms - 2 kg;
• water - 1 l;
• salt - 2 large spoons;
• black peppercorns, bay leaf, currant leaves, cherries;
• garlic - 2 cloves.

Procedure:

1. You need to cook such a dish in an enameled pan without chips or stainless steel. Bring water to a boil, add salt. Lower the mushrooms and cook for 15-20 minutes.
2. Meanwhile, prepare the brine. Take a liter of water and 2 large spoons of salt, all prepared spices. Horseradish and garlic will need to be used later. Brine and mushrooms should be cooked in separate containers.
3. Put the finished mushrooms on a sieve to remove excess water from them. Transfer them to a boiling brine, boil again, but already in water with spices. Cooking time 30 minutes.
4. Remove the container with mushrooms from the fire, add garlic, horseradish. Place a circle on top and then a light weight. Make sure that the milk mushrooms are covered with brine. Leave them in a cold place for 5-6 days.
5. After the allotted time, put the pickle in clean jars, roll up. Take it to the cellar. Keep preservation for 30-40 days.

A quick way to pickle dry mushrooms for the winter

Required Ingredients:

• salt - 250 g;
• milk mushrooms - 5 kg;

1. Step-by-step cooking recipe: Wash the main product, salt it, and then cut it lengthwise. Then each mushroom will have a leg and a hat. Place mushrooms in a deep enameled container or wooden barrel. Sprinkle each layer with salt. It should not be iodized, otherwise the liquid will turn into an ugly shade.
2. Set a plate on top, and put a load on it. Use a heavy rock or jar of water. Leave for three days, stir occasionally. When the mushrooms give juice, you can put them in jars, roll up the lids on top.
3. Send containers with conservation to a cold place. Put pickles on the table with onions, vegetable oil.

Recipe for salting assorted milk mushrooms and mushrooms

Required products:

• white milk mushrooms - 2 kg;
• waves - 2 kg;
• currant leaves, cherries;
• peppercorns;
• granulated sugar - a tablespoon;
• salt - 2 large spoons;
• clove, bay leaf;
• vinegar - a teaspoon for each jar.

Step-by-step salting recipe:

1. Before cooking, be sure to wash and soak the main ingredients. Set the container with salting products on fire, bring to a boil, cook for 10 minutes. Periodically it is necessary to remove the foam. When the milk mushrooms settle, place new portions to them to fill the dishes.
2. Remove the liquid from the mushrooms, wait until they cool.
3. To prepare the marinade, combine all the products by placing them on the stove, lay out the milk mushrooms, boil them for another 15 minutes.
4. In prepared sterilized jars, put the washed leaves, garlic cloves, then a layer of mushrooms. Pour everything with vinegar, fill the rest of the space in the jar with marinade.
5. Cover the preservation with lids, roll up, wrap with a blanket, wait until it cools completely.
6. Storage of milk mushrooms is carried out at a cool temperature.

Salting wet milk mushrooms without vinegar

Required products:

• white milk mushrooms - 1 kg;
• dill umbrellas;
• garlic - 3-4 cloves;
• salt - 2 large spoons;
• black pepper - 10 peas;
• blackcurrant leaves.

Step by step recipe:

1. Thoroughly wash the products (including garlic), cut the mushrooms into pieces. Remove skin from garlic, mince.
2. Salt the water and bring it to a boil. Place mushrooms in boiling water, cook for 5 minutes.
3. Take a washed, sterilized jar, put a little salt, peppercorns, dill, currant leaves on the bottom. Sprinkle the main ingredients in one layer.
4. Sprinkle each layer of mushrooms with salt and spices. Add the water where the milk mushrooms were cooked. Roll up the container, cool and place in the refrigerator.
5. After 1-1.5 months, the pickle will be ready.

Video recipe: how to properly salt milk mushrooms so that they are crispy

Salted mushrooms are a tasty and fragrant snack. Using them, it is easy to create many dishes, so it is very profitable to preserve this product for the winter. You can cook a delicious salad, mushroom soup. Milk mushrooms do not exceed beef in terms of calories, and the composition suggests a high percentage of proteins. To get a tasty and healthy dish, you must carefully prepare the ingredients, and also salt according to all the rules. If you are a fan of crunchy mushrooms, use the recipe described in this video:

Prepare hot salted mushrooms according to this recipe - this is an excellent option for harvesting mushrooms for the winter, all lovers of these mushrooms should try it!

They say that by preparing hot-salted milk mushrooms, you ensure yourself one hundred percent success! Such mushrooms can also be put on the festive table, delighting guests who will not be torn off by the ears from such a delicacy, as they say, and serve with potatoes or any other dish during a regular meal. At any time, it will be so nice to get a jar of do-it-yourself salted mushrooms!

Since the time of our great-grandparents, such salted mushrooms have been equated with delicacies - and for good reason! Salted milk mushrooms are really very good, regardless of the chosen method of salting - hot or cold. But today we will talk about the first. This is a reliable option for harvesting milk mushrooms, which is not at all difficult to master.

Ingredients:

• milk mushrooms
• water, (below the ingredients per 1l)
• black pepper, 20 peas
• allspice, 10 peas
• cloves, 3-4 pcs.
• salt, 2 tbsp. (with a slide)
• Bay leaf
• currant, (leaves)
• garlic
• horseradish, (leaves)
• cherry, (leaves)

How to cook hot salted mushrooms:

Wash the mushrooms well with a sponge or toothbrush.

Pour several liters of water into a saucepan, add 1-2 tbsp for each liter. salt, put mushrooms in boiling water, boil for 15-20 minutes after boiling.

For brine in another saucepan, bring water with spices to a boil, put dried milk mushrooms in it, boil them in brine for another 10-15 minutes.

Remove the pan with mushrooms in brine from the fire, add peeled and chopped or whole garlic cloves, horseradish root, mix, put oppression on top - the mushrooms should be completely covered with brine, you need to keep them in it in a cool place for 5-6 days.

Prepare sterilized jars, put in each a few leaves of horseradish, cherries, currants - it is not necessary to use everything, if desired.

Greens before laying in sterilized jars must be scalded with boiling water.

Put the mushrooms in jars, pour the brine in which they were salted, pour vegetable oil on top of the mushrooms, close with sterilized lids.

Remove the mushrooms in jars in a cold place for another 30-40 days.

Serve salted milk mushrooms, sliced ​​or whole, seasoned with vegetable oil and sprinkled with onions.

You can try milk mushrooms after two weeks of salting.

We salt mushrooms in a hot way.

You can soak them in water for a day before salting the mushrooms, periodically changing the water so that all the bitterness is gone. But usually black milk mushrooms and other types of mushrooms that taste bitter are soaked. White milk mushrooms can not be soaked.

1. White mushrooms - 1 kg
2. Dill umbrellas
3. Garlic - 3-4 cloves
4. Salt - 2 tbsp.
5. Black pepper - 10 peas
6. Blackcurrant leaves - 10 pcs

The process of salting milk mushrooms in a hot way:

1. Wash and clean the mushrooms, cut large ones into pieces. We wash the greens, peel the garlic and cut it thinly with a knife.

3. At the bottom of the sterilized jar, pour a little salt, 2 peppercorns, a dill umbrella, a blackcurrant leaf and put one layer of milk mushrooms on them, caps up. Then again sprinkle with salt and spices and lay out the second layer. And so on until we fill the entire jar.

Milk mushrooms will be ready in 1-1.5 months. Store salted mushrooms in the refrigerator.

Method number 2 Tatyana Lavrentieva's recipe.

Mushrooms are thoroughly washed, cleaned. soak for a day. In a saucepan for 5 liters of water 5 tbsp. salt, 1 tsp vinegar 70%, when the solution boils, lower the milk mushrooms, how much will come in and boil for 5 minutes. We take out with a slotted spoon and put them hot in a jar. Between the mushrooms we put dill, currant (leaf), garlic, we do not put the mushrooms tightly and pour the syrup.

Syrup: for 1 liter of water 3-4 tablespoons of salt, 8-10 peppercorns, a few cloves, 3-4 leaves of parsley, boil everything for 10 minutes. When the mushrooms are placed in a jar, pour the syrup, leaving about a centimeter of space for vegetable oil. Roll up the lids. You can also nylon lids, but then store in the refrigerator. If you roll up, then they can stand for two years.

If milk mushrooms are poured with the same brine in which they were boiled, then they will be completely “snotty”, better as a separate syrup. Mushrooms are delicious.