Salting milk mushrooms for the winter in a hot and cold way. Salting milk mushrooms for the winter in various ways at home

Autumn is coming, and with it the season of mushrooms and other mushrooms will come. Those who love "quiet hunting" will understand me - I just love to wander through the autumn forest, inhale the smell of rotten leaves, listen to the rustle of pine needles underfoot and look for "prey". Of course, you need to know what mushrooms you are collecting, if you are not sure about the edibility of the mushroom, then it is better not to take it. Well, milk mushrooms, you can’t confuse them with any mushrooms, they are painfully peculiar. Round white caps with a depression in the middle, spicy smell, moist surface and milky juice released when broken. These mushrooms love to camouflage themselves under fallen needles and leaves. They grow in families, and if you find one fungus, then there are several more nearby. The milk mushroom is common in the northern latitudes of Russia, in the Urals, in Siberia and is rightfully considered the most delicious, even in proverbs it is mentioned! In the west, it is little known, not popular, and considered inedible. Milk mushrooms are mostly good in salting (or pickling) with fragrant leaves, with garlic or onions. Mushrooms are pre-soaked, as the milky juice can give an unpleasant bitterness. There are two ways to harvest milk mushrooms - they are salted cold or. In the first case, they are not subjected to heat treatment before salting, and in the second they are pre-boiled. Here is the second method and will be discussed.

Ingredients:

• milk mushrooms - 2 kg.
• blackcurrant leaves - 3 pieces.
• cherry leaves - 5 pieces.
• garlic - 1 head.
• dill umbrellas - 4-5 pieces (together with stems).
• bay leaf - 5 pieces.
• allspice peas - 15 peas.

for brine:

• salt - 2 tbsp. spoons.
• sugar - 1 tbsp. spoon.
• water - 1 liter.

1. Peel the mushrooms from leaves or needles and soak in water for an hour so that the mushrooms become elastic and do not break. Wash and clean them again, thoroughly washing out all forest debris and earth from the plates. When the mushrooms are clean, fill the container (bucket, pot) with water and leave the mushrooms to soak for a day or two, changing the water in the morning and evening. Thus, the mushrooms will not be bitter.

2. Pour water into a saucepan and boil it, put milk mushrooms into it. Mushrooms will significantly decrease in volume and it will be possible to report more. Bring to a boil and cook mushrooms for 15-20 minutes. Don't forget to take off the foam.

3. In the meantime, prepare the garlic, spices and aromatic herbs. Currant and cherry leaves, dill umbrellas are scalded with boiling water. Peel the garlic and cut into slices.

4. Drain the mushrooms and set aside for now. We prepare the brine from the correspondence to 1 liter of water - 2 tbsp. salt and 1 tbsp. Sahara. Bring to a boil, put the bay leaf, peppercorns, dill and cook for another 3-5 minutes. Now put the milk mushrooms in the brine and bring to a boil. Turn off the heat and leave the mushrooms in the pan to cool.

5. Put milk mushrooms in a sterilized jar, sprinkle with garlic and currant and cherry leaves, pour brine so that all mushrooms are completely covered. No need to fill the jar tightly with mushrooms! Let them float in the brine. Close the lid and store in a cool place.

The mushrooms will be ready in a month. I use jars with screw caps. You can close with plastic lids, but then the top layer of mushrooms may darken from air access. My milk mushrooms are in the refrigerator, they do not grow moldy.

Delicious preparations for you!!!

Sincerely, Nadezhda Yurikova.

Milk mushrooms are most often used for these purposes. In terms of their nutritional value, they practically do not differ from milk, meat and mushrooms. As for the specific hot and peppery taste of these mushrooms, our housewives have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about the existing methods of pickling and salting this product.

The most important nuances

It should be noted that harvesting milk mushrooms is not as difficult as it might seem at first glance. You just need to familiarize yourself with some of the subtleties of this process. Almost any mushroom is suitable for pickling and salting. The only thing to do initially is to get rid of the old instances. It is also important to ensure that there are no stains or other damage on them. Do not use mushrooms with wormholes and insects.

Before salting, mushroom caps are recommended to be washed with a stiff brush. A steel sponge is best suited for these purposes. To make the prepared product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.

It is desirable to store the finished product in glassware. You can also use enameled containers for this. But they must be inspected in advance for cracks, chips and rust. Spoiled pans are not suitable for storing mushrooms. It is important to remember that cooked more than six months ago are no longer suitable for consumption. Pickled, they can be stored for no longer than twelve months.

Existing methods

To date, there are different ways of harvesting milk mushrooms. The most popular are salting and pickling. Dried or frozen mushrooms are of little use for further use.

Most people prefer salting, believing that such milk mushrooms are much tastier than those that were filled with marinade. Mushrooms prepared in this way are very tasty and pleasantly crispy. However, the second method is also popular with modern housewives, since it is recognized as safer.

The technology of harvesting milk mushrooms in a hot way

This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to a simple cleaning of the product. As for the brine, for each liter of liquid, you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic to prepare it.

In order for the harvesting of milk mushrooms for the winter to pass without complications, it is necessary to strictly follow the recommended technology. At the initial stage, mushrooms are boiled in lightly salted water. They are simmered under the lid for about a quarter of an hour. It is important not to overdo it with salt. It is enough to put no more than three tablespoons of this component on a ten-liter container.

Next, mushrooms are sent to a brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they are completely cool. After that, the container is kept for a week in a cool place. After seven days, milk mushrooms are laid out in pre-sterilized jars, poured with brine, added a tablespoon of vegetable oil and covered with plastic lids. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that harvesting milk mushrooms in this way takes at least forty days. To do this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will turn out to be more tasty and fragrant.

But modern realities are such that not every housewife has the opportunity to use a natural wood barrel. In addition, not all families consume a large amount of mushrooms. Therefore, you can salt them in a standard glass container.

Harvesting milk mushrooms for the winter in jars using the cold method

For these purposes, liter containers are usually used. First, in each jar is placed:

• Two or three laurels.
• A couple of cloves of garlic.
• Ten cherry and currant leaves.
• Three stalks of Umbrella dill.
• Two tablespoons of table salt.

After that, pre-soaked mushrooms are put in containers with spices, they are carefully tamped and filled with water. Filled jars are covered with clean gauze and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt milk mushrooms for the winter in a cold way, one cannot fail to mention one important nuance. Before serving, such mushrooms must be thoroughly washed.

Barrel salting technology

It should be noted that mushrooms prepared in this ancient way are saturated with the aroma of natural wood, so they turn out to be unusually tasty. In order for the harvesting of milk mushrooms to pass without any difficulties, it is necessary to strictly observe the indicated proportions.

Ten kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is layered. It is very important that horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle and oppression are placed.

The contents of the container are regularly checked for mold. In the event of its appearance, they immediately get rid of it, change the gauze and process the circle and oppression. In about a month, the mushrooms will be completely ready for use. They are taken out of the barrel, after putting on sterile gloves.

How to pickle white milk mushrooms with cabbage leaves?

The presence of greens makes mushrooms more tasty and fragrant. Therefore, many housewives often use this particular recipe. In order for the workpiece to go quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen should have the following components:

• Eight cabbage leaves.
• Five kilograms of white mushrooms.
• Ten sprigs of dill with umbrellas.
• 200 grams of salt.
• Head of garlic.
• Fuck root.
• Twenty currant and cherry leaves.

Pre-prepared mushrooms are blanched. Greens are washed in cool running water. As for cabbage leaves, each of them is divided into small fragments.

Milk mushrooms are placed in a three-liter clean jar, sprinkled with salt, part of the greens and garlic passed through the press. The layers are alternated until the container is filled. Then the dishes are covered with a lid, a load is placed on top and sent to a cool place until fully cooked.

Option without the use of spices: a list of products

It should be noted that the preparation according to this recipe is so simple that even an inexperienced cook can cope with it without any problems. Despite the use of a minimum set of ingredients, the mushrooms are quite tasty. Before starting the process, you need to make sure that you have at your disposal:

• Five kilos of fresh black mushrooms.
• 250 grams of coarse table salt.

Cooking technology

Adhering dirt is removed from fresh raw materials, all suspicious areas are cut off and washed thoroughly. Milk mushrooms processed in this way are sent to a capacious enamel bowl, poured with cold water and pressed down with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after that, you can proceed to the next, most important step.

In order for the harvesting of milk mushrooms for the winter to take place at an accelerated pace, it is advisable to cut large specimens into several smaller pieces. Soaked and prepared mushrooms are placed in a deep wide bowl, sprinkling layers of coarse table salt. Some flat object (a plate, a lid or a board) is placed on top, pressed down with a load and left for three days. The contents of the container are stirred daily, trying not to damage the caps. After this time, the pickle is transferred to pre-prepared jars and covered with non-metallic lids. Densely stuffed dishes are sent for further storage in the refrigerator or cellar. After two months, the mushrooms will be completely ready for use.

onion recipe

Before salting milk mushrooms for the winter, you should stock up on all the necessary ingredients. In this case, your kitchen should have:

• A ten-liter bucket of fresh mushrooms.
• 330 grams of salt.
• At least five large onions.

Before you start salting, milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large saucepan, alternating with salt and onion rings. Something flat is placed on the last layer and a load is placed.

After a month and a half, the milk mushrooms, the harvesting of which is discussed in today's article, are laid out in clean glass jars and sent to the refrigerator.

Another Recipe: List of Ingredients

As mentioned earlier, black mushrooms are considered conditionally edible mushrooms. Therefore, they are most often harvested by the hot method. In order for you to get a tasty and fragrant snack, you need to stock up on the necessary products in advance. Your kitchen should have:

• One and a half kilograms of fresh black mushrooms.
• Four liters of water.
• Six tablespoons of table salt.
• Fifteen black peppercorns.
• Carnation.
• Bay leaf.
• Five peas of allspice.
• Seven umbrellas of dill.

So that the harvesting of milk mushrooms is not interrupted in search of the required components, the above list must be replenished with clean water for brine and vegetable oil.

Process description

First of all, you should deal with mushrooms. They are washed by removing all the dirt with a small brush. After that, milk mushrooms are poured with clean cold water and left for three hours. It is worth noting that in this case it is not necessary to soak at all. But if you still decide to do this, then after three hours a capacious saucepan is filled with four liters of water and, after waiting for it to boil, coarse salt and mushrooms are sent into it. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.

Meanwhile, prepare the brine in a separate bowl. To do this, add bay leaf, cloves, salt and two types of peppers to a container of boiling water. At the very end, dill umbrellas are sent to the brine and the stove is immediately turned off.

The boiled milk mushrooms are thrown into a colander so that excess liquid is drained from them, laid out in a clean bowl and poured with hot brine. To prevent mushrooms from floating up, they are pressed with a flat plate on which a press is installed. After that, the container is cleaned in a cool place. After three days, the mushrooms are laid out in pre-prepared jars, poured with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in a cellar or pantry. A month later, salted milk mushrooms can be served at the table.

For any housewife, salted mushrooms in the house can become both a table decoration and a help for every day. Among the salting recipes, salted milk mushrooms stand out. They were used in ancient Rus'. Then the breast was considered the king of autumn mushrooms for winter salting.

On the Internet, you can find many articles on how to salt milk mushrooms, how to collect them and how to cook them. We have tried to collect for you only the best and time-tested salting recipes. Feel free to take them on board!

How to distinguish a mushroom from other mushrooms?

At the moment, in the European part of Russia, there are two types of milk mushrooms: black and white, which differ from each other in the color of the hat. They mainly grow in mixed forests, hiding in the grass or under fallen leaves. Small mushrooms are not at all easy to notice, while adult mushrooms can reach a diameter of 15-20 cm.

You can recognize the mushroom by the color of the hat. In porcini mushrooms, it is light, and in black mushrooms, it is dark brown. And the breast differs from other mushrooms in the presence of the so-called "fringe" (special villi about 2 mm long) around the cap. In young mushrooms, the caps are most often bent down; in the process of growing up, the fungus acquires a cone-shaped depression right in the center of the cap.

Recipes for salting milk mushrooms

In general, there are two main recipes for salting mushrooms for the winter: cold salting and hot. The taste of ready-made mushrooms will be slightly different. The mushroom becomes more tender when salted hot and, as it were, “melts in the mouth”, while when cold it retains its shape better and seems to crunch.

There is practically no difference in whether you will salt white milk mushrooms or, conversely, black ones. Officially, it is believed that black mushrooms are much better suited for hot pickling (they are stronger and harder), and white mushrooms for cold pickling, since this mushroom is more tender.

In general, 40-50 grams of salt per kilogram of mushrooms is taken for salting mushrooms. This is approximately one tablespoon. You will also need garlic (2-3 cloves), a few stalks of dill, black peppercorns and 10 leaves of horseradish, cherries and currants.

Salting milk mushrooms in a cold way

Of course, this recipe takes much longer, but the mushrooms will remain just as beautiful - as if fresh. You carefully clean the milk mushrooms from the ground, various leaves and adhering twigs. They are washed in cool water (you can just under a tap), cleaned of dirt with a soft sponge and a knife. You will also need to remove the legs, which, if desired, can be prepared separately according to this recipe:

You mix finely chopped and well-fried legs with sour cream or mayonnaise, add pepper and salt to taste. Simmer the resulting mixture for a few more minutes over low heat. This sauce is especially good with potatoes, rice and meat dishes.

All peeled milk mushrooms must go through the soaking procedure. It is most convenient to do this either in a wide saucepan or in an enameled basin. You lay the mushrooms upside down and pour cold water. In order for the milk mushrooms to soak well, they are left in a dark and cool place for at least a day. During this time, you change the water 2-3 times, make sure that there is less foam on the surface. The fact is that in the process of soaking, absolutely all the bitterness comes out of the mushrooms, and with it the toxic substances that the fungus could absorb from the ground.

And one more important point. Like all other agaric mushrooms, milk mushrooms are prone to absorbing toxins. They can accumulate in mushroom juice. To see it, you can cut the mushroom, it resembles milk. That is why in the process of collecting, washing and subsequent soaking, wash your hands often with soap and water, avoid getting mushroom "milk" on your face and eyes.

Our distant ancestors always salted mushrooms in wooden tubs, similar to cucumbers and cabbage. Today, salting mushrooms is best either in glass or earthenware. You lay a layer of leaves on the bottom of the container, add peppercorns, a few pieces of garlic, dill. A layer of mushrooms is placed on top, which are already well soaked. Do this "plates" up. If the mushrooms are small, feel free to put them whole. But it is advisable to cut large ones into several parts - depending on their size. The layer is well salted, the procedure is repeated: a layer of currant, cherry and horseradish leaves, a layer of mushrooms and salt.
By the way, instead of cherry leaves, you can always take a bay leaf. It gives the mushrooms an extra flavor. Sometimes oak leaves are added to it. Their tannins keep the shape and strength of mushrooms.

Lay the mushrooms so that you have a few centimeters left to the edge of the dish. You cover the last layer of greens with gauze or any cotton fabric and press well. You need to press so that your mushrooms give juice. To do this, you can use any load: a weight, a bottle filled with water, a stone. Mushrooms must be completely covered with brine.

When will the mushrooms be ready? Not earlier than 30 or even 40 days after the start of salting. They are laid out in jars (sterilized), cleaned in the refrigerator. However, in cool and dark places like a cellar or a balcony under a canopy, mushrooms can stand in their original dishes all winter.

Salting milk mushrooms in a hot way

If you are limited in time and you won’t be able to “exercise” with mushrooms for a long time, try salting milk mushrooms in another way - hot. To do this, you dip the washed and peeled milk mushrooms into boiling water, boil them for 15-20 minutes. Then the mushrooms will need to be thrown into a colander and let the water drain. As with the cold salting method, during the cooking process, you may develop foam on the surface. Take it off with a slotted spoon.

By the way, when cooking milk mushrooms are significantly reduced in size. Keep this in mind when preparing the dishes for salting. Of course, boiled mushrooms become elastic, they are easier to stack. On the other hand, they can be very deformed, so be careful and let the mushrooms cool down beforehand. Still boiled mushrooms always give a lot of juice, so oppression can be easier than with cold pickling. Otherwise, the salting process repeats the cold one completely. In two weeks, you will be able to eat hot pickled milk mushrooms.

Recipe for quick salting of mushrooms

In this recipe, you take cabbage leaves, milk mushrooms, salt without iodine, dill in the form of seeds and garlic. Large debris in the form of hay, foliage and remnants of the earth is removed from the mushrooms. Milk mushrooms are placed in a bath or bucket, filled with cold water. In this form, they are left for several hours.

Each mushroom is then thoroughly washed under running water with a toothbrush or a regular dishwashing sponge. Mushrooms are placed in a clean large bowl.

At the next stage of cooking, you place all the washed milk mushrooms in a pot of water and cook from the moment of boiling over low heat for 20 minutes. The water is filtered and put in the refrigerator, and the mushrooms are cooled. At the bottom of the bucket we put 2 tablespoons of salt, lay out dill seeds, garlic. Lay the milk mushrooms on top with their hats down, sprinkle with salt again and alternate rows. We salt it under oppression for 2-3 days, after which we transfer it to sterilized jars and press it on top with a cabbage leaf. Close with nylon lids, place in the refrigerator for storage. These mushrooms can be eaten in a week. They quickly salt out, because they have already been welded. In winter, such milk mushrooms can be eaten not only with potatoes. They go well with pizza, serve as a filling for pies and salads.

Two tips from experienced chefs

1. During heat treatment, just like when soaking, milk mushrooms can change their color. For example, if the mushrooms darken and turn bluish-gray, you have collected real milk mushrooms. But if they turn pink, you have come across inedible mushrooms. Recently, many false mushrooms have appeared on the outskirts of cities and in forests. So be careful!

2. Salted milk mushrooms are an excellent snack, so it is very beneficial to salt them for the winter. Milk mushrooms can be served whole, garnishing the dish with onion rings and seasoning with sunflower oil. You can make a simple salad by finely chopping mushrooms and mixing with onions and herbs. It is best to season this salad with mayonnaise or sour cream. And from salted mushrooms you get a great soup.

Among the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the best mushrooms for pickling. Despite the fact that the mushroom is considered only a conditionally edible mushroom, the ease of picking it even for beginner mushroom pickers, as well as its rich taste, made the mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms could be seen on almost every table in winter. However, now, when recipes for mushroom preparations are not a secret to anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming less and less common. But you will not deny yourself the pleasure of eating real salted milk mushrooms seasoned with sour cream in winter, will you?

Despite the fact that it is a pleasure to collect milk mushrooms, since they grow in large groups, you will have to work hard to rid these mushrooms of bitter milky juice, as well as clean them from earth, needles and leaves. To do this, mushrooms are brushed under a stream of cool water, soaked and washed white. Put freshly picked mushrooms in a bowl of water, wash them a little from dirt and leaves, rinse in water and clean with a brush. With peeled mushrooms, use a small knife to remove wormy places, cut off the base of the stem and all ugly places that you would not want to see in your plate in winter. Once all the mushrooms are prepared, you can proceed to the next step - soaking. It is in the process of soaking that the main toxic substances are removed from the mushrooms, this is especially important for large, already middle-aged mushrooms, who have managed to accumulate a lot of excess substances in themselves.

Put the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely in the water, for this you should lower a flat lid on them and put them under a small press. In this state, leave the milk mushrooms for a day or two, periodically changing the water. During soaking, the mushrooms are greatly reduced in size, in this form it becomes easier to make blanks from them. Drain the water from the bucket or basin in which the mushrooms were soaked, and rinse the milk mushrooms themselves several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for salting.

Salted milk mushrooms (cold salting)

Ingredients:
1 bucket of freshly picked mushrooms,
2 tbsp. salt,
1 package of black peppercorns,
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic
1 package bay leaf.

Cooking:
Prepare the milk mushrooms in the manner described above, i.e. peel, soak and rinse them. In an enameled pan or bucket, lay the prepared mushrooms in layers, plates up. Large mushrooms pre-cut into pieces. Salt each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. Place a few bay leaves, peppercorns, currant leaves and sliced ​​​​cloves of garlic on each layer of mushrooms. On the topmost layer of mushrooms, additionally lay dill umbrellas, cover everything with a lid and press down with a load. Mushrooms should give juice, which should completely cover them, if this does not happen, put a heavier weight on top and leave in a cool place for 5-7 days. After this time, arrange the mushrooms in glass jars, trying to pack the mushrooms as tightly as possible. Pour the brine on top of each jar and lay out the dill umbrellas. Try to get rid of any air bubbles left in the jar, cover with a sterile plastic lid and put in a cool place.

Salted milk mushrooms (hot salting)

Ingredients:
1 kg mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
piece of horseradish root
salt.

Cooking:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove stems from mushrooms, they will not be used for salting. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and boil the mushrooms in it for 20-30 minutes, constantly removing the foam. Then take out the mushrooms, throw them in a colander and rinse in running water. Sprinkle some salt on the bottom of an enameled or glass container. Lay the mushrooms with their hats down in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and set the oppression. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days it will be possible to serve delicious salted milk mushrooms to the table.

Salted mushrooms with mustard

Ingredients:
1 kg of fresh mushrooms,
2 tbsp salt,
500 ml of water
1 dill umbrella
1 tsp mustard seeds,
2 cloves of garlic
horseradish leaves,
2 peas of allspice.

Cooking:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water, the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole, their legs do not need to be cut off. Bring the water to a boil and simmer the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkling with chopped garlic. Cut the dill stalk into pieces 3-4 mm longer than the diameter of the neck of the jar, set the resulting parts crosswise so that the dill prevents the mushrooms from floating to the surface. Close the jars with plastic lids and store in a cool place. After 10 days, the mushrooms will be ready to eat.

Ingredients:
1 kg mushrooms,
3 tbsp salt,
5-6 cloves of garlic
1 bunch of dill with an umbrella,
3 oak leaves
3 cherry leaves
1 large sheet of horseradish
5-6 black peppercorns.

Cooking:
Prepare the mushrooms for salting, soak them in salt water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, while adding salt is not necessary. Wash the mushrooms in running water and cut off the stems. Cut large mushrooms in half or quarters. Peel the garlic, put the container for salting the mushrooms with horseradish leaves, put the mushrooms on the horseradish with their hats down in several layers. Each layer must be salted and shifted with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and put a heavy weight on top, cover everything again with clean gauze and tie. If there is too much brine, you can drain it, if not enough, then you need to put a heavier load. Mushrooms will be ready in 25-30 days. Put the finished mushrooms in sterile jars, close with plastic lids and put in a cold place.

Ingredients:
1 bucket of fresh mushrooms,
bulb onions,
1.5 st. salt.

Cooking:
Prepare mushrooms for pickling. Place the soaked and peeled mushrooms in a container for salting, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under oppression for a month, after a month transfer to jars, cover with lids and store in a cool place.

Ingredients:
5 kg mushrooms,
1 horseradish root
1 st. non-iodized salt
1 head of garlic
20 currant leaves,
20 cherry leaves
1 bunch dill,
6-8 cabbage leaves.

Cooking:
Clean the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 liters. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and fill with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into slices, and cut each slice in half. Peel the horseradish root and cut into slices. Divide the cabbage leaves into several large pieces. Put the mushrooms in layers in a plastic basin, each layer should be no more than two mushroom caps in height. Lay each layer with salt, spices and leaves. Cover the mushrooms with a flat lid, place a yoke on top and leave at room temperature for 30-40 hours, during this time stir the mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished mushrooms in the refrigerator, periodically turning over and shaking. Salted mushrooms can be served on the table already 2 months after salting, before use, they must be washed in cold boiled water.

Ingredients:
1 kg of small black mushrooms prepared for salting,
5 umbrellas and dill stalks,
5 cloves of garlic
vegetable oil,
water,
2.5 tbsp non-iodized salt.

Cooking:
Boil water, add a little vegetable oil to it, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then put them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stalks into 5 cm pieces and set aside, they will come in handy later. Put the mushrooms in an enamel bowl and place oppression on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, mix and leave under pressure again for 12 hours. After that, put the mushrooms very tightly in jars and press down with dill stalks folded crosswise, pour the finished mushrooms with the brine formed during the time the mushrooms were under oppression. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.

Ingredients:
5 kg fresh mushrooms,
250 gr. salt.

Cooking:
Rinse each mushroom thoroughly under running water and cut off the lower part of the leg, as well as all ugly and suspicious places. Put the washed milk mushrooms in a large basin or bucket, fill with cold water and place a small weight on top so that each mushroom is completely submerged in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing the remaining contaminants, and poured with fresh water. The process of soaking mushrooms lasts 5 days, i.e. daily you have to drain the old water and pour new. During this time, the mushrooms will significantly decrease in volume. On the fifth day, milk mushrooms should lose their bitterness, which means they become completely ready for salting. Cut each mushroom into 6-8 pieces. Put the resulting pieces in a basin in layers, sprinkling each layer with salt. Put a flat lid on top and heavy oppression on it. Leave the mushrooms under oppression for 3 days, while stirring them daily. After 3 days, milk mushrooms can be put in jars. Banks should be very tightly packed with mushrooms and closed with plastic lids. Store jars with milk mushrooms in the refrigerator, mushrooms will be ready in 1.5-2 months.

Milk mushrooms have long been considered especially valuable and tasty mushrooms. They are ideally combined with fried potatoes, beloved by the Russian people, serve as an excellent snack and, in combination, are a real decoration of the table. Salted milk mushrooms are served with sour cream, herbs, butter, onions, many salads, main courses and even soups are prepared with them. Do not deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make some jars of salted mushrooms!

Greetings, my dears!

Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch mushrooms at the festive table, especially on New Year's Eve, which is just around the corner (some four months left!).

By the way, in ancient times in Rus', the mushroom was called the "king of mushrooms", since it was the only one of all that was salted. In European countries, on the contrary, to this day the breast is considered inedible, so it is not eaten even in salty form.

For salting, mainly the white representative of this fungus is used. While in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish hat. However, in our article you will also find a very tasty recipe for pickling black mushrooms. So get creative and enjoy the fruits of your labor! Happy preparations!

Mushrooms cooked according to this recipe are incredibly crispy and mouth-watering. It is especially pleasant to serve them to the table along with onions and vegetable oil.

Ingredients:

• Milk mushrooms
• Garlic
• Dill or fennel seeds

We clean and soak the mushrooms in a bowl of water. We insist for a day. We drain the water several times to get rid of bitterness.

We put oppression in the form of a plate so that the milk mushrooms are completely immersed in water.

After a day, we remove the remaining dirt from the mushrooms with a brush and transfer them to a clean container.

Fill with water so that the milk mushrooms are completely immersed in water. We put on fire.

Immediately after boiling, we note the time and boil the mushrooms for no more than five minutes! Otherwise, they will not turn out crispy.

With the help of a slotted spoon, we take milk mushrooms out of the pan and transfer them to another container.

Sprinkle the first layer of mushrooms with salt.

We put it under pressure and leave it for two days at room temperature, not forgetting to periodically check the mushrooms.

Let's take the pressure off.

We begin to put the milk mushrooms in a jar, not forgetting to flavor each layer with garlic and dill. The procedure is repeated until the jar is full.

We pierce the mushrooms near the walls of the jar several times with a knife so that excess air does not form, and the brine penetrates down.

Sprinkle the rest of the garlic and fennel seeds on top.

Fill the jar to the brim with boiled salted and cold water. We close with a capron lid. We send milk mushrooms for storage for a month in the refrigerator. After that, you can eat, bon appetit!

How to salt raw mushrooms (mushrooms) in a hot way - a simple winter recipe in jars

Well, just very tasty mushrooms are obtained if you cook them using this technology. Most importantly, do not spare salt and water for them!

Prepare for 2 buckets of milk mushrooms:

• 6 liters of water
• 18 tablespoons salt (heaping)
• Bay leaf
• black peppercorns

Step by step cooking method:

Rinse mushrooms well.

Divide them into clean containers.

Fill with water and put on fire to boil.

Bring to a boil and immediately remove the foam.

Lower the heat and cook for 5 more minutes.

Drain the water through a colander. While the milk mushrooms cool down a bit, prepare the brine: pour water into the pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.

At the bottom of each pre-washed jar, place one bay leaf and a third of a teaspoon of black pepper.

Arrange the mushrooms loosely in the jars.

Fill with hot brine and close the jars with nylon lids. Put our blanks in a cool place and after 40 days enjoy their incomparable taste.

Tip: be sure to check that the jars are filled with brine to the brim, otherwise the mushrooms will darken!

Proper salting of dry milk mushrooms for the winter in a hot way

This recipe will provide you with a delicious mushroom appetizer for the holiday table. Your guests will love it, you'll see!

We will need:

• dry milk mushrooms
• horseradish leaf
• raspberry leaf
• cherry leaf
• oak leaf
• 2 dill umbrellas
• Bay leaf
• carnation
• allspice

Step by step cooking method:

Soak for 6-7 days, changing the water three times a day.

We put on fire, bring to a boil and cook over low heat for 15-20 minutes.

Drain the water through a colander and leave the mushrooms to cool for 30 minutes.

At the bottom of the salting container we spread the bay leaf, allspice, cloves, garlic and a couple of pinches of salt.

We also add a couple of cherry leaves and one leaf of raspberry, horseradish, oak, as well as a dill umbrella.

We spread the first layer of mushrooms, sprinkle them with a pinch of salt and again spread the same spices and seasonings as for the first layer.

After laying the last layer, cover the mushrooms with leaves.

We cover the container with mushrooms with gauze and put the press. We remove the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure that there is brine in the mushrooms, otherwise they will deteriorate!

If you do not want to store milk mushrooms in such a container for a whole month, you can arrange them in jars and add salt water to each of them.

How to salt milk mushrooms quickly and simply not for the winter?

I really like this recipe, because you can eat such mushrooms after 5 days. I do not like the cold way of pickling mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning by them increases.

Take the following ingredients:

• Milk mushrooms
• Garlic
• Black peppercorns
• Bay leaf

Step by step cooking method:

Rinse and soak the mushrooms overnight, changing the water two to three times during this time.

Transfer the mushrooms to a saucepan with slightly salted water, put on the stove, wait for it to boil and then cook on the fire for 20-30 minutes.

Cool the mushrooms until warm.

Prepare garlic, black peppercorns, bay leaf and salt.

Salt each mushroom and place in a bowl with a hat down.

Place garlic, bay leaf and pepper on each layer of mushrooms.

Set the oppression and put the mushrooms in the refrigerator. After 5 days, you can enjoy ready-made salted milk mushrooms, bon appetit!

Recipe on how to salt black milk mushrooms in a hot way (in brine)

Most often, porcini mushrooms are used for salting. However, black is no worse. Especially if you know how to cook them properly. So try it, good luck!

Prepare:

• Black milk mushrooms
• dill umbrellas
• Bay leaf
• Garlic
• peppercorns

Step by step cooking method:

Clean the mushrooms and scrape their legs. Fill with water.

Soak for a day, not forgetting to change the water for black milk mushrooms a couple of times.

The next day, drain the water and rinse the mushrooms.

Fill the pot with water and put on fire.

After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and boil them over medium heat for 40-45 minutes.

Drain the water through a colander and leave the mushrooms to cool.

Put the dill and garlic in the bottom of the jar.

Spread a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of mushrooms.

Top each layer of mushrooms with dill and garlic.

Cover with gauze on top, put a press and leave in a cool place for 2 weeks.

How to salt white milk mushrooms for the winter in jars in a cold way - the right recipe at home

My grandmother knows this way. Moreover, milk mushrooms always turned out to be very tasty and fragrant. If you want to try, welcome to the table!

Ingredients:

• White milk mushrooms
• Garlic
• Allspice
• Black peppercorns

Step by step cooking method:

Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.

Thoroughly wash each breast with a dishwashing sponge.

At the bottom of the pan we put chopped cloves of garlic, peas of allspice and black pepper, as well as salt at the rate of 1 tablespoon with a slide per 1 kg of mushrooms.

Lay the mushrooms upside down.

Sprinkle each layer with garlic and pepper.

When the container is 2/3 full, be sure to set the oppression so that the mushrooms release the juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, salted white milk mushrooms are ready! Bon appetit!

Cooking salted mushrooms with cold brine

This recipe was taught to me by a familiar mushroom picker, who actually does not crawl out of the forest in the fall. After all, the end of August - the beginning of September is the hottest time for collecting milk mushrooms.

Take for 1 kg of mushrooms:

• 40 g salt
• bunch of dill
• 1 PC. bay leaf
• horseradish root
• 5-6 garlic cloves
• pepper - to taste

Step by step cooking method:

Clean and cut the mushrooms.

Put them in the pan with the pores up.

For three days, soak the milk mushrooms in a saucepan with oppression, changing the water 2-3 times a day.

Crush a dry bay leaf into a cup, chop the garlic cloves and horseradish root.

Add salt and dill.

Add ground pepper mixture.

Mix well.

Pour a mixture of spices to the bottom of the jar and lay out the mushrooms. Do everything in layers.

Press down on the mushrooms to make them tighter.

In this form, the jar must be put in the refrigerator. In 30-40 days they will be ready!

Attention: if you tightly close the jar of mushrooms, then botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!

Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)

In order for the mushrooms to be crispy and tasty, they need to be salted in a cold way. However, many are afraid to do this because of the risk of catching botulism, because milk mushrooms are considered conditionally edible mushrooms.

Therefore, if you are so afraid for your health, but at the same time do not want to give up pickled mushrooms, cook them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!

Do you have a favorite recipe for salted mushrooms? If yes, I will be glad if you share your experience in the comments. See you on the blog!