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Salted milk mushrooms are a simple recipe. Salt milk mushrooms for the winter - delicious options for pickling mushrooms

How tasty it is to salt dry milk mushrooms - this question worries beginner lovers of quiet hunting. Collecting these mushrooms is not the most exciting experience. It is enough to find several meadows, and the mushroom picker will fulfill the plan for collecting the mushrooms.

Now it remains to properly prepare them for salting and stock up on a cold snack with crispy skin for the whole winter.

Types of mushrooms and their useful properties

Among the dry species of this class of mushrooms, we single out several edible ones, which experienced mushroom pickers prepare for pickling:

  • White or "right" weight - in Russia it was also called pepper. The size of the cap is 60-250 millimeters, it is painted white or white-yellow. Young fungi suitable for salting have a flat, flat surface; in old mushrooms, it takes the form of a curved funnel with curved edges. A delicate fluff grows along the edges of the cap. The outer side is slightly sticky, has a damp surface. Foliage, needles and other plant debris always accumulate here.

The height of the cylindrical leg is up to 90 millimeters. Inside, it is tubular, with white flesh. When pressed, it emits a whitish juice, which, under the influence of air, becomes a grayish or dirty yellow hue. Harvesting begins in early July and continues until early October.

  • Yellow lump. Yellow color the cap grows to 280 millimeters. It is colored yellow or even golden; small scales grow on the surface. The shape is slightly convex, with aging the edges rise, and the cap becomes like a bowl with slightly bent edges. Usually the surface is dry, rough, but becomes sticky and slimy when wet. Leg length - up to 120 millimeters, hollow inside. The outer surface is sticky with small blotches of bright yellow color on the grooves and pits in the body of the leg.

Frequent plates at the bottom of the cap with aging of the fungus become covered with dark red spots. After cutting, mushrooms secrete juice from the stem, which spreads the smell of fruit through the forest. They grow in spruce forests, but you can also find a family near birches.

  • Bitter lump. The brown cap grows up to 120 millimeters in shape and resembles a bell. With growth, it straightens, only a small tubercle remains in the center. The surface is smooth, sticky and slippery in wet weather. The edges are slightly lightened in color. The thin cylindrical leg grows up to 90 millimeters. It has a slight thickening at the bottom and is covered with fluff. The plates of the cap are not wide, clearly outlined.

After cutting, there is no smell, but the pulp of the mushroom is very bitter, therefore, when preserved, it needs to be soaked for a long time.

  • Black podgruzdok is one of the most popular edible mushrooms. Sometimes it is also called black russula. The hat is convex with the edges wrapped inward. With aging, it straightens, the edges do not unfold completely. Leg with dense cylindrical flesh. Grows in the most shaded areas of the forest. It is easy to distinguish such a mushroom from others - it grows blue plates.

In terms of protein content, milk mushrooms can compete with porcini mushrooms and beef. The pulp contains the whole range of useful trace elements and metals in large quantities, and they are present in balanced quantities and are completely absorbed by the human body. With constant use, the level of sugar in the blood does not rise; the intake of such pickles is recommended for patients with diabetes mellitus. Protein, unlike animals, does not contribute to weight gain, but it can quickly satisfy hunger.

Preparing mushrooms for salting

There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness contained in the milky juice secreted by the fungus, to cleanse the sticky caps from foliage and needles. It is not recommended to peel the skin from the caps and legs, as in the case of noble mushrooms. Armed with a household brush, they simply remove debris under running water, wash off the fungi.

The knife will only come in handy when removing wormy areas and trimming long legs. They should turn white, slippery and clean.

Important! Mushrooms of one type may require longer water procedures, therefore it is recommended to collect only young fungi. It is better to walk in the woods longer and breathe clean air than to quickly collect "old people" with tough pulp and increased levels of toxins and bitterness.

Now it remains to put the washed mushrooms in a large enamel pot or basin and completely fill it with water. There comes a crucial moment of preparatory work - soaking the bitterness. How much time to soak - there is no unambiguous definition of the timing. It all depends on the type of milk mushrooms. If it is enough to hold the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushroom you will need at least 7 days of constant water replacement and rinsing the fungi under running water.

The main thing is that the milk mushrooms are completely submerged in water. To do this, you need to put a lid of a suitable size and a small weight in the basin. It can be a gymnastic kettlebell or a few packs of salt placed in a saucepan.

After soaking, the mushrooms are laid out in a large basin, placed under the tap and each lump is thoroughly washed under running water. Now you can start to perform the main stage - salting or pickling the mushrooms with a crispy crust.

For novice mushroom pickers, it is important to know the minimum amount of salt when different ways blanks. Only coarse salt is used for salting. "Extra" or iodized salt is not used for vitrification.

The data are given taking into account the proportion of the amount of salt per kilogram of fungi:

  • dry salting of milk mushrooms - 40 grams;
  • hot or cold - up to 60 grams;
  • marinade preparation - up to 60 grams.

Note to the hostess! Do not worry if you oversalt the milk mushrooms. To correct the situation, without losing taste, a simple soaking of a portion of milk mushrooms in milk will help. After standing in it for 40-60 minutes, the fungi will become juicier and normally salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.

Harvesting dry milk mushrooms for the winter, recipes

Cook delicious and useful mushrooms in a simple home environment is not difficult. It is enough to know the order of preparation and implementation of the main stages and to treat the work responsibly.

Altai milk mushrooms

The process is simple, but you need to expect this cold appetizer within a month.

To prepare 1 kilogram of mushrooms, prepare a set of spices and other ingredients:

  • coarse table salt - 40 grams;
  • 1 bay leaf;
  • aromatic peppercorns - 6 pieces;
  • greens and horseradish root to taste. It depends 80% on the last ingredient whether the salty mushrooms crunch, but it makes no sense to overly apply it. Horseradish will overpower the natural mushroom flavor;
  • dill with umbrellas - 1 bunch;
  • peeled cloves of garlic - 3 pieces.

Put a layer of spices and horseradish root on the bottom in a clean enamel pot or large glass jar. Layers of fungi are placed on top, sprinkling them with chopped dill with the addition of salt so that it is evenly distributed over all layers.

Cover the pan with a clean gauze napkin, put a wooden circle and set a small saucepan with oppression. Rinse the napkin daily under running water, remove excess juice.

In a cold way

This technique allows you to cook mushrooms in field conditions without containers and spices. It will be possible to add spices at home and transfer the salted lumps to jars or other containers. In this way, it is not recommended to harvest mushrooms with a high bitterness content, but at home you can successfully withstand bitter milk mushrooms or valui in water even for several weeks, and then prepare a delicious cold snack.

Recipe for making mushrooms tightly packed in a 10 liter bucket:

  • If large milk mushrooms are collected, they will have to be cut into several parts, the young are laid whole in a large saucepan or barrel. Bay leaves, cherry or black currant leaves are placed on the bottom to taste.
  • Lay out a layer of mushrooms tightly. Its thickness should be a maximum of 40-50 millimeters. A portion of salt is poured on top, a few peas of allspice, chopped herbs and dill umbrellas, a bay leaf and a few cloves of garlic are added.

  • In this way, fill the pan, not reaching the top of 100-150 millimeters. This space will be needed to collect the juice that has come out and install the oppression.
  • The top is covered with horseradish leaves, cherries, and it is recommended to add a few fragrant dill umbrellas.
  • A napkin made of natural loose material is laid on top, covered with a wooden circle and a load is placed.

  • Rinse the napkin daily and remove excess juice. If you plan to close the product in glass jars and rolling them with lids, on the 8-9th day, the mushrooms are laid out in a sterile dish, poured to the top with juice from a saucepan and hermetically rolled up.

On a note! If a layer of mold has formed on top of the mushroom layer, we recommend not to get upset. It is enough to remove the top layer, add 100-200 grams vegetable oil, replace the napkin with a boiled piece of cloth and constantly rinse the gauze to prevent the loss of tasty lumps.

Hot way

Cooked mushrooms will be without a crispy crust, but will retain their juiciness and tender flesh. This technique shortens the cooking time and makes the dish safe, because the milk mushrooms pass heat treatment... Thanks to this, it is recommended to roll pickles directly into the jar. Indispensable products in this recipe are milk mushrooms, garlic, dill and salt. Optionally, you can add laurel, cloves, but this is not for everybody:

  • chopped or whole mushrooms are placed in a saucepan, a set of spices, salt, garlic cloves are added here, water is poured and boiled for 20-25 minutes over medium heat;
  • ready-made mushrooms are laid out in jars, poured with brine to the top and sealed with steel lids;
  • jars are turned over and wrapped in a blanket to gradually cool and infuse pickles.

A simple recipe for milk mushrooms in a bank

This recipe is similar to the previous one. We only note that before placing the mushrooms in the pan, they must be weighed in order to determine the required amount of salt. The cooking steps are slightly different. Pre-scald the mushrooms separately for 20 minutes, then drain the water, add salt and mix it with the mushrooms. In a separate container, suitable in volume, put umbrellas and dill greens, garlic and peas on the bottom hot pepper and lay tight boiled mushrooms With salt.

Shake the pan several times to tighten the mixture and remove air bubbles. Add horseradish leaves, dill umbrellas, cherry leaves on top. A boiled gauze napkin, a wooden circle and a load are packed. Banks are lowered into the cellar or placed in the refrigerator. After 45-50 days, it will be possible to taste the finished product.

The quick way to pickle

The recipe is given for the preparation of 10 kilograms of milk mushrooms:

  • using simple blanching of mushrooms, you can avoid prolonged soaking of the bitterness from the mushrooms. Enough peeled milk mushrooms boil for 20 minutes. Then they are dipped in cold water and boiled again in fresh water for 10-15 minutes. The milk mushrooms are thrown onto a slotted spoon and again dipped in cold water. The finished broth can be used for cooking mushroom soup or cabbage soup;
  • a layer of salt is poured onto the bottom of a bucket or pan, garlic chopped into slices and dill umbrellas are added. The amount of spices depends on the taste of the hostess, the main thing is not to interrupt the natural taste of the mushrooms;

  • spread the mushrooms in layers, covering each with a layer of spices and salt. Gauze and cargo are laid on top and removed to a cool, dark place for 5-7 days;
  • ready-made salted fungi are placed in sterilized jars, completely filled with brine and hermetically sealed. Or the containers are covered with a cabbage leaf and kept in a cold place.

Salting in a barrel

In order to properly prepare a large number of crispy mushrooms for the winter, if possible, ensure the storage of the finished product in a cool place, it is recommended to lay out salted milk mushrooms in wooden barrels or in glass containers with a large neck. Barrels and other containers before salting are processed without using household chemicals... Simple mustard or soda ash will help wash the surfaces.

New barrels are completely filled with water and soaked for 2 weeks, draining completely after 48 hours. For this method of salting, it is better to use dry salting of mushrooms, but townspeople and farmers use quick hot salting of mushrooms. Everyone decides individually, but it's better to take your time and cook a delicious crustacean with a crispy crust.

Cooking recipes are given above.

Pickled crispy

One more quick way, but milk mushrooms do not lose their attractive "crunchy" quality. Knowing a simple recipe will help you to quickly and tasty pickle milk mushrooms. The recipe and the amount of ingredients are given for cooking 5 servings of the product:

  • 1 kilogram of mushrooms is washed and cleaned with a brush, the dirty water is drained and the mushrooms are soaked for 24 hours. During this time, the water is changed at least 3-4 times.
  • Peel 3-4 garlic cloves and cut them into thin petals. A few pinches of black currant leaves, laurel leaves and 10 cloves are washed in water.

  • Put 40 grams of coarse salt, 10-12 pieces of allspice peas, bay leaves and soaked mushrooms in a saucepan. On low heat, constantly stirring, bring to a boil, remove the heat to a minimum and simmer the mixture for another 30-40 minutes.
  • Pour 2 level tablespoons of sugar into each 500-gram jar and pour the entire remaining set of spices. Mushrooms are placed on top, the containers are completely filled with brine from the pan.

It remains to hermetically close the cans with metal lids and wrap them in a blanket until they cool completely.

How many days are salted

It is not recommended to rush and start tasting the milk mushrooms before they are ready. V best case it threatens with severe stomach upset. If there is a desire to quickly eat mushrooms, it is recommended to use the hot method of pickling or pickling mushrooms, but this method kills the reasons for the attractiveness of salted milk mushrooms - delicate pulp and crispy crust.

But hot salted milk mushrooms can be eaten only after 25-30 days, and cold - after 60 days.

Note to the hostess! Do not be alarmed if the milk mushrooms change color when salted. They may turn green, and black spots take on a purple hue. This is a natural reaction of the pulp of the fungus to salt and spices.

Storage rules

The rules for storing salted dry milk mushrooms do not differ from the recommendations for preserving other pickles from mushrooms or vegetables. The only difference is the possible responsibility of your relatives for inadequate conditions. Remember - mushroom poisoning puts relatives in the hospital for a long time, and this is at best.

When screwing into jars, it is recommended to use only clean, sterilized jars and lids. At the first sign of a swollen lid, salted mushrooms can still be digested, but if a layer of black mold appears, it is better to throw such a product into the trash.

Salted mushrooms stored in barrels or in containers not sealed with hermetically sealed lids must be monitored at least once every 2-3 days, constantly rinsing the napkin in clean boiling water and draining excess brine. We recommend pouring 200-300 milliliters of vegetable oil or vodka into the barrel, this will avoid the formation of mold.

Any storage method has its own term. The maximum time to consume salted mushrooms, regardless of the storage method, is 12 months.

Conclusion

Salting tasty and healthy milk mushrooms is within the power of any housewife. The process is simple and does not require a lot of time and effort, but it is worth remembering the safety of the family and taking a responsible attitude to the implementation of each, even the most insignificant, operation. Only in this case on festive table there will always be a dish with salted or pickled milk mushrooms.

It’s probably hard to find a person who doesn’t like salted or pickled mushrooms ..
Many housewives choose milk mushrooms for harvesting mushrooms for the winter, and this is not at all surprising, since these mushrooms are really very tasty.

In general, few people know that milk mushrooms are not entirely edible mushrooms. That is, it can easily be called edible, but only after it has been properly processed. But on the other hand, it is very convenient to collect milk mushrooms, there is absolutely nothing complicated in this, since such mushrooms usually grow in rather large groups.

Earlier, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today other recipes for blanks have appeared, which we have no right to refuse, especially if you are an avid mushroom picker. And since you love to pick mushrooms, it is not surprising that you still have to learn how to cook them.

In fact, the main feature of these mushrooms is that they contain milk, a kind of bitter juice, which we must get rid of before starting to cook from this type of mushrooms and even more so to put them on the table. First, for this, mushrooms are cleaned of forest debris, branches and needles, and then you need to soak for quite a long time. After the milk mushrooms need to be washed until white.

Why is soaking so important?

The fact is that milk mushrooms contain substances that are easy enough to poison, that is, the most real toxins. To prevent these toxins from getting into our body, you need to thoroughly wash the milk mushrooms, put them in a container, pour them gently with very cold water and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will surely float up, so it is better to take a large lid from an enamel pan and put it on top of them. It is best if you soak the milk mushrooms for as long as possible - two days. In order for the mushrooms to not deteriorate during this time, and the water in them does not bloom, it is imperative to change it as often as possible. Then you need to wash the milk mushrooms that you soaked for the right amount of time several times in running water. Only after this can we say that these mushrooms are completely ready for seaming and the risk of getting some kind of poisoning is simply minimal.

1. Milk mushrooms, salted for the winter. a simple recipe without adding spices.

In order to cook milk mushrooms according to this old and simple recipe, have to take:

  • - Coarse salt, ordinary salt can be - 250 grams;
  • - Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you have collected must first be well cleaned, remove all the places that seem suspicious to you. Wormy areas need to be cut off, and also not to leave those places in which there are punctures from the needles. After that, you need to cut off from each mushroom and a little lower part from the stem. Then be sure to rinse the milk mushrooms, changing the water several times. Then transfer them to an enameled bucket without chips or a large basin, fill it with water, open it slightly from above with a not too heavy pressure so that all the milk mushrooms are constantly in the water. Change the water often. After a night in the water, the mushrooms will begin to foam. Drain the water immediately, rinse the mushrooms a couple of times, and refill with new water.
In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking the mushrooms, you need to cut them into several pieces. Then these pieces are laid out in a large enamel basin. We put a layer of milk mushrooms tightly - sprinkled everything with salt, and again repeat the same thing until you put out all the mushrooms you have.

Then you need to put a large flat lid on top, install the oppression on it. Mushrooms should stand like this for three days, and you should knead them several times every day. When the time comes, put the mushrooms in sterilized jars. Mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, the mushrooms will need to be tamped tightly enough. Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time is up, the mushrooms will be completely ready to eat.

2. Salted milk mushrooms for the winter.

For this recipe, you will need to take the following products:

  • - Black milk mushrooms - 1 kilogram;
  • - Dill umbrellas - 5 pieces;
  • - Vegetable oil;
  • - Garlic - 5 large cloves;
  • - Water;
  • - Sea salt, but not iodized - 2 heaped tablespoons.

First, put the water on the fire, let everything boil, and then pour quite a bit of vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we talked about above, must be placed in water. Let everything cook in this form for about 8 minutes, and then spread the milk mushrooms on the drushlag. In this case, the water must completely drain from the mushrooms.

Put the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the 5 cm long dill stalks, we will need them later, but a little later. Next, you need to put oppression on top of the mushrooms so that they fit tightly to each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. After the oppression must be returned to its place for another 12 hours. Then you need to spread the milk mushrooms in banks, press them down a little and fix them with dense dill stalks laid out in a criss-cross pattern.

Mushrooms, as they are ready, need to be poured in jars with brine, which will turn out in the process of infusing the milk mushrooms under yoke. Then put the mushrooms in the refrigerator under nylon lids for a month.
You can try them no earlier than after 30 days.

3. Milk mushrooms, salted with cabbage leaves for the winter.

It's pretty old recipe, familiar to our grandmothers.

In order to cook mushrooms using it, you need to take the following products:

  • - Milk mushrooms - 5 kilograms of mushrooms;
  • - Small fresh horseradish root - 1 piece;
  • - Coarse salt, but without the addition of iodine - 1 glass;
  • - Garlic - one head of winter variety;
  • - Fresh currant leaves without damage - 20 pcs;
  • - Cherry leaves without damage - 20 pieces;
  • - Fresh dill - one bunch;
  • - 8 cabbage leaves.

First you need to sort out all the milk mushrooms and peel them, then you need to soak them in water, which you have already salted a little - about 5 tablespoons of salt were added to 10 liters of water. After that, the mushrooms need to be filled with water again, this time for 5 hours. Then you need to thoroughly wash all the prepared herbs, wash and peel the horseradish root. The garlic needs to be peeled, disassembled into separate slices. After that, you need to cut each garlic clove lengthwise into two halves. The horseradish root should be cut into very thin slices.

Then wash thoroughly in cold water cabbage leaves, tear them in two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything that you have prepared into it. A layer of mushrooms should be laid out in two rows, after which spices with salt and cabbage leaves should go. Then again the mushrooms and so on until the very end, until everything is laid out. After that, take the flat lid and put everything under the yoke.
At room temperature mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix the milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly on prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with juice, which was released from them, while the mushrooms were infused.
Cover mushrooms with plastic lids, store in the refrigerator. Such mushrooms are served on the table in two months.

4. Salted milk mushrooms for the winter with the addition of onions.

This recipe requires the following products:

Prepare mushrooms for salting as described above. After the mushrooms, if they are not too large, you need to put the whole in the basin, if the mushrooms are large - cut, sprinkle each of the layers with salt and onions, cut into rings or half rings. After that, you need to store the milk mushrooms under yoke for a whole month in a cool place, and then put them in cans, dry and sterilized, and put them in the refrigerator.

5. Salted milk mushrooms in oak leaves.

In order to cook milk mushrooms with oak leaves, you need to take the following products and spices:

  • - Milk mushrooms - one kilogram;
  • - Salt - 3 tablespoons without top;
  • - Garlic - 5 cloves;
  • - Dill with an umbrella - a bunch;
  • - Oak leaves - 3-4 small leaves without damage;
  • - Cherry leaves - 3 pieces;
  • - Horseradish leaf - 1 piece;
  • - Black pepper - 6 pieces.

First, the mushrooms need to be prepared for pickling according to the method indicated at the beginning of the article.

You need to take salted water for pickling mushrooms, pour 10 liters of water and dissolve 5 tablespoons of salt. The water is changed three times every day, but salt is added only for the very first time.

After that, you need to cut off part of the legs from the mushrooms, and wash the mushrooms themselves well. Then you have to cut the largest mushrooms into several pieces, and the small ones can be salted whole.

Next, you need to take the garlic and peel it, in a container in which you will put the mushrooms for pickling, you need to send it with horseradish leaves. Mushrooms should be placed with their caps down, and so on a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits together as tightly as possible. If the brine is not enough. then the load must be even heavier.
Mushrooms stand like this for about a month, and then they are laid out in jars and put into the refrigerator.

6. Salted mushrooms with mustard.

In order to cook salted milk mushrooms with mustard, you need to take the following ingredients:

  • - Fresh milk mushrooms - 1 kilogram;
  • - Salt - 2 tablespoons;
  • - Water - half a liter;
  • - Dill - 1 umbrella;
  • - Grain mustard - 1 teaspoon;
  • - Garlic - several cloves;
  • - Horseradish leaves;
  • - Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut if necessary. Then you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms in the water. Next, you need to put the container with all this on the fire, boil it after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Jars are kept in the refrigerator under plastic lids.
Mushrooms cooked in this way can be eaten after 10 days.

7. Milk mushrooms, salted in hot brine.

In order to cook salted milk mushrooms for the whole family according to this recipe, you must prepare the following:

  • - A kilogram of mushrooms;
  • - Bay leaves - 2 pieces;
  • - 4 cloves of garlic;
  • - Dill - 5 branches;
  • - 5 leaves of currant;

It is necessary to soak and process the milk mushrooms for salting as described above. After you need to cut off the legs, in this way I marinate only the hats. Then you have to prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on the fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be constantly removed from the mushrooms.

After that, you need to get the mushrooms, wash. Then take a container for salting, sprinkle the bottom with salt, put the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After that, sprinkle with all the spices and salt, and cover the top layer with gauze or a towel, and put oppression on top. The oppression should be heavy enough. You should not touch the mushrooms themselves during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have it made of wood. Let the mushrooms be indoors for 2 days, and then they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and kept in the refrigerator the rest of the time.

And finally, a killer option !!! Salted milk mushrooms with vodka ..)))

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with hoarfrost. Not a single normal person will remain indifferent!)))))

Purpose:
For lunch: For a snack
On the festive table
On nature
For dinner: For a snack
Unexpected guests: For a snack

Ingredients:

  • - Milk
  • - Salt (depending on how you steep the mushrooms)
  • - Dried dill (the tops are best, i.e. umbrellas)
  • - Garlic (cut into wedges)
  • - Bay leaf
  • - Black pepper
  • - Sour cream 150 g.
  • - Bulb onions - 2 pcs.
  • - Greens (parsley or dill)

Recipe:
I do not indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We rinse well. We take a container (where we will salt it) and begin to lay it out in layers: a layer of mushrooms, fill it with salt, again mushrooms. Add spices every 2-3 layers (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - carefully fill the last layer with salt. All this beauty is put under the press and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

After waiting for the due date, we wash the mushrooms, and soak them with cold water. At the same time, you can throw a bottle of vodka into the freezer ..)))

Drain the water, chop the mushrooms, add the sour cream.

Add the onion cut into half rings.

Sprinkle with herbs, take out vodka, pour a glass for your beloved man and .... listen to how smart and beautiful you are ..)))

If you find an error, please select a piece of text and press Ctrl + Enter.

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

Preparation for salting white milk mushrooms

Before the white milk mushrooms are salted, they are collected or purchased. In this case, 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 this case, the following points are taken into account:

  • first of all, you need to remove all the leaves, earthy 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 plate part must be rinsed under the pressure of tap water.

How to soak white milk mushrooms?


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

  • for debris, they can be soaked for several hours, and then rinsed and processed;
  • to get rid of bitterness, the aging process in water will be much longer - it will take 3-5 days;
  • for the entire time, you will have to change the water several times, and rinse the mushrooms;
  • Another method of soaking 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 the white milk mushrooms in salted water, add a little vinegar so that the mushrooms do not turn black.
  2. During cooking, it is imperative to remove the foam, then the marinade will remain white and transparent. Once it is completely free of foam, you can add spices 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, they are offered in several versions, which involve a cold and hot cooking method. They have the following features:

  1. In the first case, the 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, going to salt white milk mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms need to be mixed with salt and sent under oppression or boiled in brine and left under load for a day, then boil again and put in sterilized jars.
  3. When deciding how to salt porcini mushrooms at home, special attention is paid to dishes. It should be a glass or enamel container without fragments. The best container is a tub made of wood, which must be soaked so that it swells and prevents leakage.

Quick salting of white milk 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 prepare white milk mushrooms. This is the simplest option and is a version of the hot method. The end result is a crispy, delicious appetizer. 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.

Preparation

  1. Pour white milk mushrooms with 7 liters of water and leave for 5 hours.
  2. After the allotted 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 milk 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 salty white milk mushrooms, the recipe for which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. All nutrients are preserved in them, 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.

Preparation

  1. Pour water over the milk mushrooms for 3 days.
  2. After this period, transfer to a clean dish, add salt and spices. Place the load 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 only a few steps. Mushrooms need to be boiled, cooled and covered 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.

Preparation

  1. Pour the mushrooms with 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 from water, salt and spices, pour over the mushrooms, boil for 20 minutes. Install the load and leave for a day.
  5. The last step, which includes this recipe for salting white milk mushrooms, is to boil them and put them in sterilized jars.

Salting white milk mushrooms using beets


One of the most interesting options- this is the salting of white milk mushrooms with beets. If you cook this root vegetable 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 delicious salads are made from a mixture of beets and mushrooms.

Until frost comes, the mushroom theme is very relevant. Milk mushrooms are late mushrooms, collection is in full swing until the very frost.

It is not always possible to salt mushrooms in a bucket or in a saucepan, it can be inconvenient, and finding a cool place in the apartment to put a bucket is problematic. You can prepare mushrooms in jars right away. The technology for preparing milk mushrooms for the winter in jars is the same, and they will be salted for a month and a half, but it is much easier to attach a jar in the refrigerator.

You can salt milk mushrooms in jars for the winter in both cold and hot ways, most importantly, they must be stored in a cool place. I like the first way more. In the second case, the milk mushrooms must be boiled until tender.

Milk must be soaked,. Peel the garlic. We will prepare jars for pickling milk mushrooms. We will wash them well, it is not necessary to sterilize them.

Cut the garlic into slices.

In a saucepan, mix the milk mushrooms, salt, garlic, bay leaf and peppercorns.

Mix gently so that all the mushrooms get salt and spices, leave for half an hour.

After half an hour, we will spread it over the prepared jars. We put it more tightly. Pour the juice from the mushrooms on top.

We send mushrooms for storage in a cool place (refrigerator, balcony, cellar). The milk mushrooms in the banks are ready for the winter. After a month you can start trying them ...

Milk mushrooms are favorites of mushroom pickers. They are juicy, fleshy, and have a special smell. Salting of mushrooms is most often carried out in a hot way, but other methods of pickling delight mushroom-eaters with a delicious aroma and unsurpassed taste. You need to figure out how to properly salt the gifts of the forests, and take note of a few of the best recipes.

Every mushroom picker worries about how to salt white milk mushrooms so as to remove their bitterness and specific smell. Since these mushrooms are conditionally edible, the method hot salting milk mushrooms are the best way to remove their natural bitterness and get rid of a specific smell.

It is very simple to salt milk mushrooms in a hot way, for this you will need:

  • white milk mushrooms (1 kg);
  • salt (60 g);
  • garlic (4 cloves, you need to take larger ones);
  • leaves black currant(10 pieces);
  • dill (3 overripe umbrellas);
  • black peppercorns (10 peas).

Now step by step recipe pickles:

  1. Thoroughly clean the mushrooms from plant debris, which adheres very well to them, especially on the caps.
  2. Cut off the legs, no more than 1 centimeter should remain at the base. You should carefully examine each mushroom, cut out rotten areas and wormholes, if any.
  3. It is good to wash the mushroom caps in water; not the slightest debris and dirt should remain on them.
  4. Smaller specimens can be left intact, while larger specimens must be cut into two or more pieces, depending on their size.
  5. Put the prepared mushrooms in a saucepan and add water, you can add salt. Then bring to an intense boil and hold for another 5 minutes. The foam generated in the process must be removed without fail.
  6. Catch the mushrooms in a colander and rinse thoroughly with cold water: this way they cool faster and drain better.
  7. Put some salt on the bottom of the sterilized jar, then 2 peppercorns, 1 dill umbrella, 2 black currant leaves and put the first layer of mushrooms. Then repeat the ingredients again: salt, pepper, dill, and so on. It is worth noting that the mushrooms should be packed tightly.
  8. Pour the contents of the jars with mushroom broth, which remained after boiling them (in no case pour it out). Wait for air to come out. This will become noticeable when bubbles begin to rise to the surface of the can.
  9. Seal jars, cool and move to a cold storage place. It is important to take into account that metal lids are not suitable for the hot method of salting milk mushrooms.
  10. The mushrooms should stand for more than 1 month: this way they will pickle well and delight with their taste and aroma. Salting of dry mushrooms is also possible with this method.

Cold method

Unlike the first, hot method of pickling milk mushrooms in jars, cold method excludes their heat treatment.

How to salt milk mushrooms in a cold way without cooking? This is quite simple to do. The recipe for cold pickling of milk mushrooms differs in the duration of pickling, which takes more than 2 months at a certain temperature (no more than 10 degrees).

The preparation of mushrooms is similar to the first method: they are cleaned, washed, cut, carefully examined for the presence of spoiled ones.

At the bottom of the enamel pan are laid out:

  • allspice peas;
  • horseradish (it is better to take both roots and leaves);
  • Bay leaf;
  • cherry and black currant leaves (you can also take black currant twigs);
  • Dill;
  • Carnation;
  • caraway;
  • garlic.

All ingredients are added to taste, but it is important not to overdo it in order not to overpower the taste of the mushrooms.

The next action is based on laying out the mushrooms with their caps up. Each separate layer must be covered with table salt. The approximate amount of salt per 1 kg of mushrooms is 50 g. Cover the contents with a non-synthetic cloth, then a lid and put oppression. If the cold pickling of milk mushrooms is done in jars, a simple bottle can be used instead of oppression. Every day, the milk mushrooms under pressure will increase the juice and settle. Therefore dry or raw mushrooms you can continuously pour into the pan in layers until it is completely full.

How to cold pickle milk mushrooms according to other recipes? There is another proven method of cold salting. Salting dry milk mushrooms is similar to cooking fresh ones. It involves sprinkling every 2 - 3 layers with spices and salt. When all the mushrooms are placed in a saucepan, they are poured with boiled, pre-chilled water. Then a circle and oppression are laid on top. It is important to ensure that each mushroom is completely in the brine: this is the only way to salt all the mushrooms.

When the mushrooms begin to settle, you can report fresh ones. Close container tightly and keep cool.

There are a huge number of recipes with the addition of salted white milk mushrooms. They can be served as a separate dish with sunflower oil, onions, potatoes, sour cream. Soups with the addition of salted mushrooms, previously fried in a pan, are also very tasty. Any dish with their participation will be tasty and aromatic.

Unusually delicious recipe

Every lover of canned and tasty things should know several options for how to properly salt milk mushrooms at home. Having in stock several ways of salting, you can always give preference to one or the other and delight guests and loved ones with tasty ones on long winter days. The following recipe will tell you how to salt milk mushrooms without spices and spices, using only salt.

This recipe for pickling milk mushrooms is the most economical. It only needs 5 kg fresh mushrooms and about 300 g of salt.

It is necessary to salt the mushrooms, adhering to the following rules:

  1. Peel, rinse each mushroom. You need to do this with great care, paying close attention to the hats. Then cut large specimens into pieces.
  2. Well-prepared mushrooms are placed in a container (this can be a bucket or a basin). Fill the contents with cold water. Since water is heavier than mushrooms, they will float. Therefore, you need to put something flat on top and press everything down with a heavy object so that all the milk mushrooms are under water, but at the same time they are not pressed down. When the mushrooms are completely hidden in the water, the process of soaking them begins.
  3. Soaking lasts 5 days, and it is necessary to change the water daily. This should be done as soon as foam appears on the water, which indicates that it is time to refresh the liquid. If this signal is ignored, the gifts of the forest will simply turn sour and their further use will be impossible.
  4. After 5 days, the soaking process ends. The only thing: the slice of the mushroom still needs to be tasted on the tongue to make sure that all the bitterness is gone.
  5. It is good to salt the milk mushrooms and put them in a basin. It is important to know that you cannot use iodized salt for salting mushrooms, otherwise they will turn black.
  6. Put a circle on the pelvis and place the heaviest object on it so that the mushrooms are under good pressure. This process takes 3 days, the milk mushrooms must be stirred once a day. During this time, the gifts of the forests will release juice, which, mixed with salt, forms a brine, where they will be salted.
  7. After three days, the mushrooms are tightly laid out in jars. Caps can be used both with twist threads and polyethylene.
  8. The workpiece must be stored for at least a month.

That's the whole secret of how deliciously pickle milk mushrooms for the winter.


Altai salting method

The oldest recipe from the Altai Territory will tell you how to salt milk mushrooms in a barrel. This salting method is very simple, although soaking takes quite a long time.

How to salt a white milk mushroom in a barrel? To do this, use the same classic ingredients, as for the previous methods of salting. You will need here:

  • fresh mushrooms (the amount will already be impressive - 10 kg);
  • 400 g of salt (necessarily non-iodized);
  • green dill (35 g);
  • chopped garlic (40g);
  • grated horseradish root (20 g);
  • 10 bay leaves;
  • allspice (40 g).

Salting process:

  1. Preparation of mushrooms (everything is exactly the same as in the previous methods).
  2. Put the prepared mushrooms in a basin, where and pour cold water.
  3. Soak for about 4 days, changing the water at least once a day.
  4. After soaking, the mushrooms must be placed in a sieve or colander to drain all the remaining liquid.
  5. The barrel must be prepared in advance: rinse well, rinse with boiling water and dry.
  6. Layers of mushrooms, spices and salt are laid out until all the ingredients are in the barrel.
  7. The top layer is covered with clean cloth, a downward circle is placed on top and a heavy load is placed. You should pay special attention to the fact that if the load is not heavy enough, the mushrooms will not release juice.
  8. The contents of the barrel will gradually decrease during salting, so mushrooms can be added if desired.
  9. After 25 days, the dish will be at the full disposal of those wishing to enjoy a delicious meal.

This Altai recipe is quite simple to prepare and, thanks to the large amount of mushrooms, makes it possible to enjoy their great taste for a longer time.

There are many ways to prepare milk mushrooms for the winter: hot salting, cold, according to the Altai recipe. All of them will delight you with delicious taste in winter and will decorate any table. The main thing is to follow all the rules mentioned above.