Salted milk mushrooms are a purely Slavic appetizer."Why?" - you ask. Because this mushroom is considered conditionally edible and is cooked only in our area.

It is completely safe for health, and nutrients but has a bitter taste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but ideal for pickling.

Especially if the end product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and please yourself the whole winter with delicious everyday and festive snack, just soak the mushrooms and start pickling.

This article has collected best recipes how to salt milk mushrooms at home and properly handle mushrooms before cooking.

Cooking mushrooms for pickling

And the most important thing in cooking mushrooms is picking them.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and by no means eaten raw.

It is these products that primarily absorb the largest number poisons, so stay away from highways and factories during the mushroom season.

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest thoroughly.
2. If dirt cannot be removed under running water, brush it off with a toothbrush.
3. To remove all harmful substances, immerse in a basin of cold water for two hours.
4. Next, cut into 3-4 pieces for salting. You can also salt only the caps, and use the legs to cook mushroom caviar.
5. Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. The mushrooms should be in liquid and not float to the surface.
6. In the process of soaking, the milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wood, or glass dishes. You should not salt the milk mushrooms in metal and clay. The metal is oxidized, and the clay absorbs all the aroma.

Before cooking, the mushrooms need to be washed and soaked

Method number 1. How to salt milk mushrooms at home in a cold way

This is the simplest recipe for pickling mushrooms, as it eliminates the need to prepare the brine.

You will need:

1. 1 kg of white milk mushrooms
2. 40 g salt
3. Bunch of dill
4. 2 bay leaves
5. 5 cloves of garlic
6. Horseradish root
7. Ground black pepper to taste

Cold cooking method

Step by step cooking:

1. At the first stage, we soak the mushrooms for three times, as indicated above, in order to remove all the bitterness from them.
2. Next, grind dry bay leaf, garlic and horseradish in a deep bowl. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for pickling. At the bottom we spread a little mixture, pieces of mushrooms, again the pickling mixture and alternate layers until the end of the ingredients.
4. We tamp it with a wooden crush, close it with a plastic lid and send the jar to the refrigerator.
5. Salt the mushrooms for 30-40 days, after which you can taste them.
6. If the appetizer tastes too salty, you can rinse the mushrooms with water.

Method number 2. How to salt milk mushrooms at home in a hot way

This way of salting is considered the safest, since when boiling, all natural bitterness, an unpleasant odor, and additional heat treatment will protect your health.

You will need:

1. 1 kg of white milk mushrooms
2. 60 g salt
3. 5 cloves of garlic
4. 10-12 peas of black pepper
5. 10-12 black currant leaves
6. 2-3 umbrellas of dill

Milk mushrooms in brine

Step by step cooking:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and send them to a saucepan with water. Bring to a boil.
2. Cook over low heat for five minutes, periodically skimming off the foam.
3. Transfer to a colander, rinse with cold water. Let it drain and dry.
4. We tamp the mushrooms in layers into a jar, shifting with black peppercorns, currant leaves, chopped garlic cloves in halves and dill umbrellas.
5. Fill with mushroom broth.
6. Cool the appetizer, close it with plastic lids and store in a cool place. For complete salting, the milk mushrooms will take about a month and a half.

Tip: metal lids are not suitable for clogging lumps, since they have the property of actively oxidizing.

Method number 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference between this method.

This type of mushroom usually grows in whole families - if you managed to find one such family, then several more are hiding nearby.

You will need:

1. 5 kg of fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half a head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step by step cooking:

1. At the first stage, we process the mushrooms in the traditional way: we clean, rinse, soak for three days.
2. Thoroughly wash the barrel, scald with boiling water and dry.
3. We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously sprinkle with salt.
4. We alternate until the end of the ingredients. Cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not be allowed to juice.
5. In the process of salting, the milk mushrooms will noticeably decrease in volume. The mushrooms will be ready for food in 25 days.

Tip: for salting it is strictly forbidden to use iodized salt otherwise the mushrooms will turn black.

Method number 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

This method of pickling is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg of mushrooms
2. 150-160 g coarse salt

The easiest recipe

Step by step cooking:

1. We soak the mushrooms for three days in an already known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, sprinkling each with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, stir the milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork with nylon lids and store in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 l of water
2. 5 kg of mushrooms
3. 1 kg of onions
4. 250 g coarse salt

With onion

Step by step cooking:

1. We soak the mushrooms for three days.
2. Prepare brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice. plain water, taking it out of the brine and lowering it back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. We peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onions.
6. We put all the components under the press, wait 2 days. We mix the composition every 7 hours, after which we put it in sterilized jars and tamp it well.
7. Fill with brine, seal with nylon lids, send it to the cold or cellar for 2 days, after which you can taste the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For an appetizer, we have prepared for you the most unusual way of pickling milk mushrooms.

You will need:

1. 25 cherry and currant leaves
2. 5 kg of mushrooms
3. 300 g coarse salt
4. Head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 l of water

Milk mushrooms, salted with cabbage

Step by step cooking:

1. We prepare the mushrooms in the way indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. Every 4 hours we take them out of the brine and rinse them with running water.
3. Cut the garlic into plates, chop the dill. We wash cabbage, currant and cherry leaves.
4. We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to tasting. Bon Appetit!

Advice: how to easily and quickly sterilize jars for winter preparations, read the article at the link.

One more interesting recipe how to salt milk mushrooms at home for the winter, you will learn from this video:

Milk mushrooms are one of the favorites of mushroom pickers, moreover, they are considered the best among conditionally edible mushrooms. Usually they go to salting milk mushrooms in a hot way for the winter. The mushrooms themselves are quite fleshy and juicy, having their own special flavor... The recipes below will tell you how to properly and safely salt milk mushrooms for the winter.

Also on our site you can learn recipes so that your whole family will like them.

Using the hot salting method has several advantages at once. Firstly, mushrooms will never have an unpleasant odor, and secondly, natural bitterness will leave the mushrooms during boiling, and thirdly, they will certainly delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to prepare conditionally edible mushrooms.

Required products:

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

Salt milk mushrooms step by step recipe:

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

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

How to salt mushrooms in Altai style

An old Altai recipe for salting white milk mushrooms in a barrel will tell you how you can save a large amount of harvested mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking process. The list of ingredients also includes all the familiar and classic spices in conservation. The result is a lot of tasty and aromatic salty milk mushrooms that can be served to a large number of people. Having correctly calculated the products, you can pickle both 20 and 30 kilograms of mushrooms.

Necessary:

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

How to salt white milk mushrooms:

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

Recipe for pickling milk mushrooms

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

For thrifty housewives, we have also prepared, which will not only decorate your dinner table but also become beautiful and tasty addition for your dinner.

We take:

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

Salt milk mushrooms recipe:

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

For lovers of winter preparations, there is also a recipe in our collection of recipes, which can serve as a separate dish or be used for making salads.

How to cold salt milk mushrooms recipe

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

Recipe Ingredient List:

• milk mushrooms (white) - five kilograms;
• salt, not iodized - two glasses;
• stalks of old dill (without seeds) - 10 pieces;
• garlic - 1 large head;
• cherry and currant leaves - 15 pcs.;
• horseradish leaves - 5 pieces;
• horseradish - 1 small root.

How to cold pickle milk mushrooms step by step recipe:

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

How to salt milk mushrooms

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

Take:

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

Salted milk mushrooms recipe:

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

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good both as a stand-alone snack and as one of the ingredients of any dish. Milk mushrooms are considered the best to this day. classic mushrooms for salting, therefore salty lump sometimes even called "royal".

In this article, we will share a few simple recipes for hot salting of milk mushrooms in jars, as well as talk about the features of preparing mushrooms and the dangers associated with them.

If you want to start preserving mushrooms for the winter, be sure to try pickling white and black milk mushrooms, which are famous for their pleasant taste. Hot salted milk mushrooms can be harvested in any quantity, since such salting is quite quick and simple. The great advantage of this method of salting is that thanks to heat treatment, the mushrooms retain their maximum nutritional and useful properties.

Pickles should be kept cold, as canned milk mushrooms will not last long at room temperature. Subject to all of the following rules of salting and storage, these mushrooms will delight you in winter with delicious, juicy, crispy pulp, which is great as a snack and an independent dish.

Well, are you already interested in how to salt milk mushrooms in a hot way in jars? We have collected the best step-by-step recipes for you.

Preparation - soaking

So that the canned milk mushrooms do not taste bitter, before salting (in a hot way), be sure to soak them for 2-3 hours in slightly salted cold water, having previously cleaned the mushrooms from debris and thoroughly rinsing them. Carefully cut off the legs - they can be salted separately. If the mushrooms have large caps, it is recommended to cut them into several small pieces so that they are better salted. After that, you can proceed to the main stage of hot salting.

Recipes

We offer several simple recipes for hot salting of mushrooms.

Before salting, the soaked milk mushrooms must be boiled well - heat treatment allows you to get rid of their bitter or spicy taste as well as from a damp earthy smell. If you cook mushrooms in several passes, be sure to pour out the water after each boil and change it to clean, remembering to add salt.

Servings / Volume: 7-8 l

Ingredients:

• fresh milk mushrooms - 5 kg;
• rock salt - 200 g;
• cloves, dry inflorescences - 5-10 pcs.;
• dill, umbrellas - 2 bunches;
• black peppercorns - 3 tbsp. l .;
• bay leaf - 5 pcs.;
• cherry leaf - 5-10 pcs.;
• black currant leaf - 10 pcs.

Preparation:

1. Pour water into an enamel pot, based on the proportions of 1.5 cups of water to 1 kg of mushrooms, then add salt and bring the brine to a boil.
2. When the water starts to boil, place the prepared milk mushrooms in a saucepan and cook them for 10-15 minutes, stirring without fail to tender mushrooms did not burn.
3. Gently discard the finished mushrooms in a colander to drain the excess liquid, then transfer to a large container to cool slightly.
4. Prepare jars and lids - sterilize them.
5. Place the milk mushrooms tightly in jars, shifting them with dill umbrellas, currant leaves, laurel and cherry leaves, black peppercorns and cloves.
6. Pour the brine in which the mushrooms were cooked into the jars (up to the neck).
7. Close the jars with the lids hermetically.

Canned milk mushrooms are ready!

Getting started with homemade preparations, it is important to understand that food stored in hermetically sealed containers can cause severe food poisoning. Canned food made from mushrooms is especially unpredictable in this sense. The fact is that mushrooms have a complex, loose surface, on which, after washing, microscopic particles of forest land can easily remain, containing the causative agents of one of the most dangerous diseases - botulism. In an airless environment (that is, in rolled up cans), these bacteria begin to actively multiply and release toxins that are fatal to humans. At the same time, the “infected” bank is no different from the “clean” one. To avoid trouble, it is necessary to rinse the mushrooms as thoroughly as possible, as well as sterilize the jars and lids prepared for canning. It is equally important to strictly follow the recommendations regarding the time for boiling mushrooms and the norms for laying vinegar and salt in the workpieces, since these ingredients create an environment in the jars that inhibits the development of bacteria. Additional "insurance" against botulism infection is provided by pasteurization of filled cans, which is carried out immediately before their hermetic sealing.

Black milk mushrooms not only taste excellent, but also have medicinal properties, for which they are highly respected by Siberians, famous for their excellent health. These mushrooms look appetizing among festive dishes and decorate the table with their unusual look: wet, elastic, black side and you just want to bite.

Servings / Volume: 2.5 l

Ingredients:

• fresh black milk mushrooms - 1.5 kg;
• rock salt - 9 tbsp. l .;
• black peppercorns - 1-2 tbsp. l .;
• allspice black pepper in peas - 10 pcs.;
• dill, umbrellas - 5-7 pcs.;
• cloves, dry inflorescences - 1-3 pcs.;
• bay leaf - 4-5 pcs.;
• vegetable oil - 50 ml.

Preparation:

1. Wash the mushrooms well from dirt with a brush, then soak them for 2 hours in cold water so that it draws out the bitter milky juice from the mushrooms.
2. At the end of the specified time, boil 4 liters of water in a large enamel saucepan, add salt (1.5-2 tbsp. L. Per 1 liter of water) to it and boil the mushrooms in this brine for 15-20 minutes, removing the foam with a slotted spoon.
3. Put another saucepan with 1 liter of water over medium heat and add black and allspice to the water, bay leaves and clove inflorescences for making a spicy brine. After the water starts to boil, add salt (1 tablespoon) to the future brine, boil it for a few minutes, put the dill and turn off the heat.
4. Throw the prepared milk mushrooms in a colander - let excess brine drain from them. Pour the water in which they were boiled - it will no longer be needed.
5. Catch herbs and peppers from a saucepan with a spicy brine, transfer them to the bottom of a wide container in which salting will take place, and spread the mushrooms on top, filling them with brine so that it completely hides the caps. So that the milk mushrooms do not float, place them under iron cover and press down with a liter glass jar of water. Place the container with mushrooms in a dark, cool place for 3 days.
6. Prepare jars and lids.
7. After 3 days, lay out the future delicacy in glass jars, after placing a layer of brine spices on their bottom. Place the mushrooms as densely as possible, then fill them with brine almost to the brim (leaving 2-3 mm), and pour a small amount on top vegetable oil... Close the jars with milk mushrooms with thermal lids, store in the refrigerator. After a month, the mushrooms will be saturated with spices and you can enjoy mouth-watering black milk mushrooms of home salting.

Bon Appetit!

It is recommended to store canned mushrooms for no longer than a year (even in a refrigerator or cold cellar).

Video

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Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value... All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give the meaty mushroom caps not only the desired crispness and aroma, but also remove the contained toxins.

How to pickle milk mushrooms?

Salting of milk mushrooms is done by cold or hot methods. Both involve pre-soaking the mushrooms in water for three days. After the procedure, in the cold - the mushrooms are sprinkled with salt and sent under oppression, in the hot - they are boiled in brine and are under load for a day, boiled and laid out in containers.

1. Mushrooms tend to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak them in water for 2 hours.
2. In the process of busting, you can separate the legs from the caps, cut the caps according to the recipe.
3. With the main three-day soaking, the mushrooms should be poured with cold water, set the oppression and change the water once a day. After the end of the process, rinse the mushrooms thoroughly.
4. Particular attention should be paid to the dishes. Only glass, ceramic or wooden containers are used for soaking.

Quick salting of milk mushrooms is the most simple option blanks. In fact, this is one of the versions of the hot salting method in which the mushrooms are boiled, sprinkled with salt and put under oppression for several days. The amount of brine is controlled by the water remaining from the cooking. As a result, the mushrooms acquire a crispy texture and are salted in a week.

Ingredients:

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

Preparation

1. Before you salt the milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
2. Top up with remaining water and cook for 20 minutes.
3. Strain the water and put it in the cold.
4. Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
5. Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms hot?

Suitable for especially busy housewives.This is a convenient option for processing a large amount of mushrooms. To do this, the milk mushrooms are boiled, cooled, poured with fresh brine, put under oppression and after 3 days they are laid out in jars. The cooking time is compensated by the lack of bitterness and delicate taste.

Ingredients:

• mushrooms - 500 g;
• dill umbrellas - 2 pcs.;
• horseradish leaf - 2 pcs.;
• water - 3 l;
• salt - 60 g;
• bay leaf - 1 pc .;
• clove of garlic - 3 pcs.

Preparation

1. Pour the milk mushrooms with 1.5 liters of water with 30 g of salt and cook for 15 minutes.
2. Use the remaining water and salt to make a new brine.
3. Put mushrooms, laurel in the brine and cook for 20 minutes.
4. Remove from heat, add spices and press down.
5. After 6 days, transfer to clean jars, fill with brine and put salted milk mushrooms in the cold for 45 days.

Especially delicious. This method does not provide for heat treatment: the mushrooms are simply sprinkled with salt and put under oppression. With such salting, the milk mushrooms retain all the nutrients and are saturated with the aromas of herbs and spices. The latter give the mushrooms strength, crunchiness and excellent taste.

Ingredients:

• mushrooms - 4.5 kg;
• salt - 500 g;
• horseradish leaves - 6 pcs.;
• horseradish root - 1 pc .;
• clove of garlic - 8 pcs.;
• cherry leaves - 5 pcs.;
• water - 4 l;
• dill umbrellas - 3 pcs.

Preparation

1. Before you salt the milk mushrooms, fill them with water for 3 days.
2. Transfer to a clean bowl, add salt and spices.
3. Put it under oppression and send it for a month in the cold.

Salting white milk mushrooms with a short soaking and blanching will allow you to enjoy crispy harvesting in 25 days, which is appropriate for a short shelf life of this type of mushroom. This "flaw" is perfectly compensated by the expressive color and juicy dense pulp, which is ideal for this method of preparation.

Ingredients:

• milk mushrooms - 3 kg;
• salt - 20 g;
• water - 2.5 l;
• black pepper in a pot - 10 g;
• currant leaves - 4 pcs.

Preparation

1. Before salt the white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
2. Rinse, blanch for 5 minutes.
3. Divide into jars, add 140 g of salt and spices.
4. Store cold for 25 days.

Salted black milk mushrooms are a popular delicacy for which experienced mushroom pickers advise cold way... Salting in cabbage leaves is the easiest and relatively quickest option to turn bitter mushrooms into an excellent preparation. Soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

• milk mushrooms - 5 kg;
• cabbage leaves - 7 pcs.;
• salt - 400 g;
• horseradish root - 1 pc .;
• dill umbrellas - 15 pcs.;
• head of garlic - 1 pc.;
• currant leaves - 10 pcs.

Preparation

1. Before salting black milk mushrooms, put them in a solution of 170 g of salt and 10 liters of water for 3 hours. Rinse.
2. Salt in 220 g of salt and spices.
3. Cover with cabbage leaves and put under pressure for two days.
4. Divide into jars and refrigerate for 2 months.

The recipe for pickling milk mushrooms is variable. So, pre-soaked and boiled mushrooms can be an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with the traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

• milk mushrooms - 3.5 kg;
• onions - 900 g;
• carrots - 400 g;
• head of garlic - 2 pcs.;
• oil - 300 ml;
• sugar - 200 g;
• salt - 50 g;
• vinegar - 200 ml.

Preparation

1. Soak the milk mushrooms for 3 days, rinse and boil.
2. Cut onions, carrots and mushrooms into strips.
3. Fry the onions.
4. Combine vinegar, salt, sugar, oil and garlic.
5. Pour the marinade over the mushrooms and vegetables and refrigerate.

The old way of pickling milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms became saturated with tannins and became crispy and aromatic. Another advantage was that new mushrooms could be reported as they were harvested. The disadvantage of this method is that the milk mushrooms need to be washed well after salting.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• horseradish leaves - 10 pcs.;
• dill umbrellas - 15 pcs.

Preparation

1. Soak the mushroom caps for 3 days.
2. Put some of the herbs and salt on the bottom of the barrel.
3. Lay the mushrooms in layers, adding salt.
4. Put under oppression for 2 months.

Salting dry milk mushrooms, or white loading (the mushroom got this name because of the dry cap), is simple. The absence of bitterness allows the use of a dry pickling method, which does not require pre-soaking of the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkling with salt.

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

Juicy, fleshy and appetizing milk mushrooms have long reigned in the Russian forests, attracting mushroom pickers who flocked to him 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 for the winter you have delicious treats with mushrooms.

From the lumps it turns out great snack To alcoholic beverages, they are added to salads, pies and okroshka; and the amount of protein contained in them is enough to saturate 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), the 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 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 is also widespread - "dry". Each of them has its own advantages and disadvantages: for example, if you salt the mushrooms in a hot way, it will not take much time, but the mushrooms even after heat treatment will remain firm, and the cold method will provide you with tasty and firm mushrooms, but they will take several days to soak. Which method is better - choose for yourself. Photo and video recipes will help you with this.

Hot way

Hot salting of white milk mushrooms in jars is the simplest recipe that does not require much time, special effort and expensive ingredients. With this 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 tbsp. l. per 1 liter of water);
• black peppercorns - 1-2 tbsp. l .;
• allspice peas - 10 pcs.;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• dill - to taste;
• garlic - 4 cloves;
• black currant 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 it is better to determine readiness not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they "sink", then they are ready).

Preparation:

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 the mushrooms). It is advisable to boil a large number of mushrooms in portions, in several passes (after each portion, pour out the water). Pour 1.5-2 tbsp into a saucepan. l. salt in 1 liter of water and leave to simmer over medium heat for 15-30 minutes so that the salt dissolves and salted the mushrooms well. Stir gently from time to time.
2. Make a pickle. Take another pot. For 1 liter of water, pour 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Place the brine over low heat.
3. It took 15-30 minutes, all the milk mushrooms "drowned". Drain the boiled mushrooms through a colander, then transfer them to a saucepan with brine and boil for 30 minutes.
4. Peel the garlic. Large teeth 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 the garlic, stir.
6. Place the washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with not too heavy pressure so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can eat 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, crunching pleasantly 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.;
• black currant leaf - 5 pcs.;
• black peppercorns - 1 tbsp. l .;
• horseradish, root - 1-2 pcs.;
• sugar - 1 tsp

Preparation:

1. Peel 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 by sprinkling salt on the bottom of a clean enamel container. Put a layer of soaked milk mushrooms on top of the salt, cover them with a layer of salt and repeat 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, the milk mushrooms will release a large amount of juice and will be ready for the next stage of salting.
4. Cut the garlic and horseradish into thin slices. Arrange the prepared mushrooms in the jars in moderately dense layers, sandwiching them with pepper, horseradish, garlic, as well as bay and currant leaves.
5. Close the jars with lids - not hermetically 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 in which the salted mushrooms are stored should not exceed +5 ℃ - otherwise the mushrooms will sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their beautiful taste... The upper milk mushrooms should not come into contact with air - watch this and constantly add brine to them, otherwise they will quickly become covered with mold. 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 carry out additional "insurance" against botulism infection - pasteurization of filled cans (carried out immediately before their hermetic sealing).

Dry method

The third method of pickling milk mushrooms is "dry". Mushrooms are not only not soaked, but not even washed. Simply cleared of forest debris and earth and wiped with a clean cloth.

Then they act as in cold salting: they are placed in a container in layers, sprinkled with coarse salt (not iodized), oppression is set and kept in a cool place for 25-30 days. At the same time, the milk mushrooms secrete juice and settle. If it happens in a place where you can still pick up mushrooms, they can be added to the container (enamel pan) in portions, again sprinkling with salt. And then put the mushrooms in jars and refrigerate.

Prepared "dry" milk mushrooms are very tasty, albeit spicy, "for an amateur". Before eating, these mushrooms are washed, cut into slices, mixed with chopped onions and garlic and seasoned with vegetable oil.

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

Video

We offer for viewing a video that tells about another recipe for how to salt white milk mushrooms:

Freelancer with diverse interests and hobbies. He loves to be closer to nature, to eat deliciously and to philosophize about the eternal. For so long she has been writing articles on a variety of topics that she is already erudite in the most unexpected areas. Loves forests, blossoming 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 will always serve delicious food and share cool recipes. Pathologically optimistic.

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