Salt milk mushrooms in brine in a cold way. How to salt milk mushrooms in a cold way

Milk mushrooms are divided into several types, but the most popular and common:

• white;
• yellow;
• black.

It is easy to recognize the first two types of "overweight" mushrooms - by their characteristic light shade. But only mushroom pickers with experience know what blackies look like. Surprisingly, the color of this representative of eukaryotic organisms can vary even within a species, grading from dirty olive to dark brown. These mushrooms grow in families. Their distinguishing feature is the presence of villi around the circumference of the cap. The edges of the “cap” look down, and the older the mushroom, the larger the depression in it.

The main thing to remember when bringing milk mushrooms into the house is that they are classified as conditionally edible. It is strictly forbidden to eat them raw, even for the sake of testing.

Preliminary preparation

Before salting with mushrooms, you will have to tinker in five stages.

1. Casting. Arriving home with a full basket of "catch", it should be sorted out. Mushrooms that have a non-marketable appearance will have to be sent to the trash can. The same applies to broken specimens: you can salt the “wreckage”, but whether it will be pleasant for you to eat them in winter is the question.
2. Bath procedures. Each mushroom must be washed under running water before soaking. You can use a soft bristled toothbrush for this. This device, atypical for the kitchen, will help remove particles of sand, dust, needles that have settled on the leg and hat of the forest guest.
3. Soak. A large plastic bowl will do for this pretreatment step. You can also soak in a plastic bucket, if there is not so much space in the kitchen, and there is simply nowhere to put a voluminous basin. Each mushroom must be turned upside down, carefully placed in a container. It remains to fill the contents with cold water, change the liquid within two to three days. If the room is cool, you can change the water once a day. If, on the contrary, it is quite warm, then at least three times a day.
4. Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is only a preliminary one.
5. Flushing. After soaking, the product must be rinsed again under running water. Only after that the forest gifts will be completely ready for the next stage of preparation.

Cooking milk mushrooms without pre-soaking is not recommended. Fresh mushrooms are bitter like chili peppers. And the main task of "water procedures" is to deprive the product of the bitterness accumulated in it.

2 thermal methods

Eating a breast brought from the forest immediately after cooking will not work. Before enjoying the taste of this delicacy product, it will have to be thoroughly soaked. Milk mushrooms are not eaten without preliminary soaking. By the way, in ancient Rus', this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so the forest dweller was not only eaten, but also treated with it. Nowadays, there are two methods of salting.

Hot

Peculiarity. First, the mushrooms must be slightly boiled. To do this, add a couple of tablespoons of salt to a 10-liter saucepan. Put the dishes on the fire, bring the liquid to a boil - and send the mushrooms into it for 20-25 minutes. Both for boiling and for subsequent salting, only ordinary table salt is used. Spice with additives, iodized or marine are not suitable for the process.

Grocery set:

• milk mushrooms - 1 kg;
• pure water - 2 l;
• salt - two tablespoons;
• garlic - one head;
• bay leaf - two;
• horseradish leaf - one;
• dill seeds - a teaspoon;
• sunflower oil.

What do we do

1. First, prepare the brine by dissolving the indicated amount of salt in water. If there are more raw materials than indicated in the recipe, increase both the amount of salt and the volume of water according to the available proportions.
2. Drain hot water from boiled mushrooms, pour them with prepared brine.
3. Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
4. Turn off the heat, add peeled garlic cloves and horseradish to the pan, set the oppression directly on the mushrooms. Let the contents cool to room temperature. It is important that all this time the mushrooms are completely covered with brine.
5. After complete cooling, we remove the container with mushrooms in a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
6. By the end of the term for the “conclusion” of mushrooms in an impromptu dungeon, we prepare jars for packaging: they can be calcined in the oven or sterilized by pouring boiling water over glass containers several times.
7. We pack the mushrooms in jars, carefully laying the mushrooms with their hats down, fill them with the same brine in which they languished before.
8. In each jar filled with mushrooms, add a tablespoon of sunflower oil, after which we cover the container with a nylon lid and put it in the refrigerator.

Milk mushrooms salted according to this recipe are ready to eat in 14 days. Young mushrooms can "reach" before the specified period.

Cold

Peculiarity. In a cold way, it is best to salt white milk mushrooms, doing this not in a pan, but in a barrel. Of course, only if you have where to put this barrel. The basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional accessories. First of all, it is a sterilized oppression. Sterilization consists in a one-time scalding with boiling water. You also need a pre-sterilized circle made of natural wood, a large amount of gauze. This method is sometimes called dry because it does not involve the use of additional liquid.

Grocery set:

• milk mushrooms - 10 kg;
• table salt - 0.4 kg;
• garlic - ten heads;
• dill stalks - seven pieces;
• horseradish leaves - five pieces;
• currant leaves;
• cherry leaves.

What do we do

1. Washed under running water after soaking, put the milk mushrooms in a barrel in layers, alternately sprinkling each with salt, shifting with currant and cherry leaves, as well as dill stems.
2. After laying the contents, we cover the mushrooms with wide leaves of horseradish, and on top of them - with several layers of clean gauze.
3. We put a wooden circle on top of the gauze, put a sterilized oppression on it.
4. If we notice that too little brine is released, we change the set oppression to a more weighty one.
5. We keep the mushrooms under oppression for about a month, and after that we begin to try the delicacy.

If you find mold in the barrel, the entire moldy layer of mushrooms will have to be sent to the trash can. The gauze should be changed, and the wooden circle and oppression should be further sterilized before reinstallation.

"Colored" pickling variations

Cold-cooked salted milk mushrooms are a real delight for connoisseurs and gourmets. However, it is almost impossible to implement a recipe in a city apartment. The reason is not only in the lack of free space for installing the keg, but also in unsuitable temperature conditions. However, you always have an alternative - pickle mushrooms under nylon or pickle under a tin lid. Below are three recipes for black, white and yellow mushrooms.

Fried whites in tomato

Peculiarity. It is believed that this method of preservation is most relevant for white mushrooms. The reason lies solely in the aesthetic component. White in red looks more effective than dark brown or yellow. Therefore, by and large, the recipe can be used to prepare any kind of mushrooms, especially the smallest and youngest.

Grocery set:

• white milk mushrooms - 4 kg;
• water - 5 l;
• vegetable oil - 0.25 l;
• onions - six large heads;
• 9% vinegar - half a glass;
• black pepper - ten peas;
• laurel - four leaves;
• tomato paste - 0.75 kg;
• sugar - half a glass;
• salt - to taste.

What do we do

1. Boil pre-soaked milk mushrooms in boiling water for a quarter of an hour.
2. Turn off the stove, drain the contents of the pan into a colander, leave for another 15 minutes, so that all the water accumulated in the mushrooms glass into the sink.
3. Pour the specified amount of refined vegetable oil into a deep frying pan, throw onion cut into half rings.
4. After three minutes, add sugar to the onion, mix thoroughly until the latter is dissolved, fry for the same amount of time.
5. We send mushrooms and all spices to the pan. Salt to your taste.
6. After ten minutes, put the entire volume of tomato paste into the pan and simmer for another ten minutes.
7. Before turning off the stove, add vinegar, instantly mix the contents of the pan, and lay it out as quickly as possible in the pre-sterilized jars.
8. We roll the container under the tin lids, turn it upside down until morning, wrap it in a warm blanket.

According to a similar recipe, you can preserve volnushki and mushrooms, but these mushrooms do not need to be soaked beforehand. It is enough to boil for 15 minutes in boiling water.

Salted blacks in a jar

Peculiarity. According to this recipe, it is convenient to salt black milk mushrooms in a city apartment. Neither a barrel, nor oppression, nor a cellar will be needed. But the delicacy will turn out to be no less tasty than the housewives in Ancient Rus'. Jars filled with forest gifts are covered with nylon lids and stored in the refrigerator. The product matures for about 30 days, after which it becomes completely ready to be sent to the gourmet's stomach.

Grocery set:

• black milk mushrooms - 1 kg;
• table salt - two or three tablespoons;
• dill umbrellas - three;
• dill stalks - five or six;
• garlic - two cloves in each jar;
• dried laurel;
• cherry and currant leaves;
• horseradish leaves;
• salt.

What do we do

1. We spread the bottom of each jar with leaves of horseradish, cherries and currants mixed, put a few leaves of laurel on top.
2. We carefully tamp the mushrooms, laying them with their legs up, sprinkling with salt and shifting with dill stalks.
3. From above, we “cover” the last layer of mushrooms with a dill umbrella, and it with a piece of clean gauze folded several times. It is important not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.

Mistresses are advised to take a liter container. It is important to pack the mushrooms tightly so that the juice is released as actively as possible. Horseradish leaves can be replaced with cabbage leaves.

Pickled yellow in Polish

Peculiarity. Pickled yellow milk mushroom salad is very popular in Poland. Approximately, as we have salted tomatoes or lightly salted cucumbers. But those who prepare such a salad for the first time should take into account its specific garlic flavor. For the first time, cook just a couple of servings, and if you and your household like it, prepare it for future use - so that there is enough “silent hunting” until the next season.

Grocery set:

• yellow milk mushrooms - 2 kg;
• clean drinking water - 3 l;
• salt - one fifth of a glass;
• sugar - 0.3 kg;
• laurel - one leaf;
• garlic - five large heads;
• 9% vinegar - one fifth of a glass;
• dried cloves - three buds;
• currant and cherry leaves - three or four each.

What do we do

1. In the indicated volume of water, dissolve table salt in the amount of two tablespoons, boil the liquid.
2. We send mushrooms to the pan, cook in boiling water for about 15 minutes.
3. We drain the water, and throw the main ingredient into a colander so that the water is glass.
4. We prepare the brine: boil a liter of water, add all the spices and garlic to it, pour the indicated amount of sugar and two tablespoons of salt.
5. We throw leaves into the brine, then mushrooms, and boil again in a fragrant liquid for about ten minutes.
6. We shift the milk mushrooms into a glass, pre-sterilized container, pour 0.03 liters of acetic acid into each jar, pour hot brine, roll it under tin lids.

From the indicated amount of ingredients, two glass jars of preservation with a volume of 1 liter each should be obtained.

Shelf life

When organizing a home “cannery”, you should remember about the shelf life of products prepared for the winter. The table will tell you how long you can store mushrooms cooked in different ways.

Table - Shelf life of blanks from milk mushrooms

It is strictly forbidden to roll salted mushrooms under a tin cover so as not to create fertile soil for the development of botulism.

It is believed that pickling, which involves pre-boiling the main ingredient, is a safer way to harvest. Additional heat treatment disinfects mushrooms, destroys toxins lurking in them. According to any of the proposed recipes, you can also cook dry milk mushrooms, popularly referred to as podgruzdki. The choice of this type of mushroom greatly simplifies the task for the hostess, reduces the duration of the culinary process. And all because the loaders are not bitter, which means that there is no need to soak them.

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 milk mushrooms in the way 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!

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 a little 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, lime stones, 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 treat 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.

In this article, we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.

Juicy, fleshy and appetizing mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom "rating" of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt white milk mushrooms at home so that you have delicious treats with mushrooms for the winter.

Milk mushrooms make an excellent snack for alcoholic drinks, they are added to salads, pies and okroshka; and the amount of protein contained in them saturates the body with this nutrient.

Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot salting), milk mushrooms are soaked for 1-3 hours in cold, slightly salted water. Mushrooms that will be salted in a cold way must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot salting, milk mushrooms are soaked for 1-3 hours, for cold - 3 days, for "dry" they are not soaked at all

Recipes

Milk mushrooms are traditionally salted in two ways: hot and cold. But the third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms in a hot way, it will not take much time, but the mushrooms will remain hard even after heat treatment, and the cold method will provide you with tasty and elastic mushrooms, but soaking them will take several days. Which way is better - choose for yourself. Photo and video recipes will help you with this.

hot way

Hot pickling of white mushrooms in jars is the simplest recipe that does not require much time, special effort and expensive ingredients. With such salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt (1.5-2 tablespoons per 1 liter of water);
• black pepper in peas - 1-2 tbsp. l.;
• allspice in peas - 10 pcs.;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• dill - to taste;
• garlic - 4 cloves;
• blackcurrant leaf - 4 pcs.

The cooking time of mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For mushrooms, this is an average of 20 minutes, but readiness is best determined not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “drown”, then they are ready).

Cooking:

1. Dip the pre-soaked milk mushrooms in a large pot of water, where they should float freely (there should be at least twice as much water in the pan as mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several visits (after each serving, water must be poured out). Pour into the pan 1.5-2 tbsp. l. salt per 1 liter of water and leave to boil over medium heat for 15-30 minutes so that the salt dissolves and salts the mushrooms well. Stir gently from time to time.
2. Make a brine. Take another pot. For 1 liter of water, pour 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Put the brine on a small fire.
3. 15-30 minutes passed, all milk mushrooms “drowned”. Drain the water from the boiled mushrooms through a colander, then transfer them to a saucepan with brine and boil for 30 minutes.
4. Peel the garlic. Large cloves can be cut in half.
5. At the end of half an hour, remove the pan with brine and milk mushrooms from the stove, add garlic, mix.
6. Put washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with a not too heavy oppression so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can use ready-made milk mushrooms in a week.

Bon appetit!

cold way

Cold salting does not require heat treatment of mushrooms, but it will take a long time to wait for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt - 250 g;
• garlic - 1 head;
• bay leaf - 5 pcs.;
• blackcurrant leaf - 5 pcs.;
• black pepper in peas - 1 tbsp. l.;
• horseradish, root - 1-2 pcs.;
• sugar - 1 tsp

Cooking:

1. Clean and rinse the milk mushrooms, then soak for 3 days, making sure to change the water twice a day.
2. At the end of the period, rinse thoroughly and salt the mushrooms again, pouring salt on the bottom of a clean enameled container. Put a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat the steps until the mushrooms run out. In the middle of the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
3. Cover the mushrooms with an inverted plate and lightly press down on it with a load (for example, a three-liter jar of water), leave the container in this form for a day. After that, milk mushrooms will release a large amount of juice and will be ready for the next stage of salting.
4. Cut garlic and horseradish into thin slices. Spread the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
5. Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Put them in the refrigerator or cellar for a month. The temperature of the room where pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will turn sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their excellent taste. The upper mushrooms should not come into contact with air - keep an eye on this and constantly add brine to them, otherwise mold will quickly cover them. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.

Bon appetit!

Do not be lazy and perform additional "insurance" against botulism infection - pasteurization of filled cans (carried out immediately before their hermetic sealing).

Dry way

The third way of salting milk mushrooms is “dry”. Mushrooms are not only not soaked, but they are not even washed. They simply clean it of forest debris and earth and wipe it with a clean cloth.

Then they act as when salting in a cold way: they are placed in layers in a container, sprinkled with coarse salt (not iodized), oppression is established and kept in a cool place for 25-30 days. Milk mushrooms at the same time secrete juice and settle. If it happens in the place where you can still pick up mushrooms, they can be added to the container (enamelled pan) in portions, again sprinkled with salt. And then already shift the mushrooms into jars and put in the refrigerator.

Cooked in a "dry" way, milk mushrooms turn out to be very tasty, albeit spicy, "for an amateur." Before eating, such mushrooms are washed, cut into slices, mixed with chopped onion and garlic and seasoned with vegetable oil.

Store salted or pickled milk mushrooms for no longer than a year.

Video

We offer you to watch a video that tells about another recipe for salting white milk mushrooms:

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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

Preparing for salting white mushrooms

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

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

How to soak white milk mushrooms?

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

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

How to cook white milk mushrooms for pickling?

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

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

How to salt white milk mushrooms at home?

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

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

Quick salting of white mushrooms

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

Ingredients:

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

Cooking

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

How to salt white milk mushrooms in a cold way?

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

Ingredients:

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

Cooking

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

White milk mushrooms - hot salting

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

Ingredients:

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

Cooking

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

Salting white milk mushrooms using beets

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