Mushrooms 

How to salt milk mushrooms in a cold way

Collecting milk mushrooms is not carried out by many people, because not everyone knows how to properly prepare them. They are delicious and crispy when salted. Such a dish will be an excellent addition to any festive table, while they can be salted using different methods. In this article, various recipes will be presented on how to salt milk mushrooms in a cold way, in addition, it will be possible to find out the features and tips for proper salting.

Salting features

Raw mushrooms have a slightly bitter taste and can absorb toxins like other types of mushrooms. If you do not follow certain rules during cooking, then the milk mushrooms will not be an appetizing snack, but a poison. Therefore, it is recommended to read some tips:

  1. It is forbidden to collect mushrooms that grow near factories, factories, roads and other areas with poor environmental conditions.
  2. Before salting, the product must be carefully sorted out, damage must be removed, as well as wormy places and so on. Along with this, the product is cleaned, it is cleaned of dirt, if it is very dirty, then you can use a brush, and also to simplify washing, leave the milk mushrooms in water for a couple of hours.
  3. After peeling, the milk mushrooms should be soaked to remove the bitter taste. They need to be soaked in cold water, and it is also recommended to put a small load on top of them so that they do not float to the surface. The soaking period is 3 days, and the water should be changed from 2 times a day.
  4. In addition, you need to know that not all dishes are suitable for salting. It is recommended to use wooden, enamelled or glassware. The rest of the containers are not used.
  5. When the product is soaked, it should be thoroughly rinsed and only then you can begin to salt.

Before salting milk mushrooms in a cold way, it is recommended to familiarize yourself with the list of cooking tips:

  1. The main thing is to calculate the salt in the correct proportions. For the cold method, about 3.5-4.5% salt is used for the total weight of the product.
  2. Before salting, the mushrooms are blanched - this is a must. This allows you to get rid of bitterness and there will be no souring of the product.
  3. It is better to use a barrel in which the milk will be salted or to make a clutch of spruce.
  4. The product should be stored in a cool temperature, from 0 to +4 degrees.
  5. Before serving, a snack should be rinsed or soaked in water.

Having familiarized yourself with the features of salting, you can proceed to direct cooking. Below you will find a wide variety of recipes for cold pickling.

Easy to prepare recipe

This recipe is the easiest to pickle. For him, only 10 kg of mushrooms and 0.5 kg of salt will be enough. Salting is carried out in the following steps:

  1. After soaking and rinsing the caps of the mushrooms, they should be placed in a container in such a way that the caps are directed downward. For 10 kg of product, about 10 layers of mushrooms should be obtained.
  2. Each layer should be sprinkled with salt, up to 50 grams of coarse salt should be spent per layer.
  3. When the mushrooms are laid, it is necessary to wrap a disc of wood with gauze and put it on top of the mushrooms. If there is no disc, then the gauze is placed directly on the mushrooms, and a lid is placed on top of them.
  4. Next, on top of the lid or disc, you need to put a jar of water to press down.
  5. The container should be sent to a cold place for 2 months. After 2 months, you can taste the mushrooms.

If you wish, then for the scent of milk mushrooms, you can lay sheets of horseradish, currants on the bottom of the container, and also add allspice and dill. This recipe has an advantage over others because mushrooms can be added on top of salted mushrooms. But the method also has a drawback, which lies in the duration of preparation and in order for the mushrooms to turn out better to store the product in the cellar. Before serving, the milk mushrooms are washed and the remaining salt is removed.

Salting in a jar of black mushrooms

This recipe needs the following ingredients:

  1. Milk mushrooms - 2 kg.
  2. Dill (umbrellas) - 10 pcs.
  3. Salt - 100 gr.
  4. Garlic - 2 goals
  5. Water - 1.5 liters.
  6. Vegetable oil - 50 gr.

Salting method:

  1. Dissolve about 20 grams of salt in water and put the water on fire, bring to a boil. After that, the soaked and chopped milk mushrooms must be dipped in water and boiled for about 6-8 minutes.
  2. Next, oil is added to the water and everything is mixed. The mushrooms are sent to a colander and left to drain the water.
  3. Dill umbrellas should be divided into pieces, and the garlic should be peeled and cut into pieces. Then add dill and garlic to the mushrooms and put pressure.
  4. After 12 hours, the snack is mixed and left under oppression again.
  5. Banks should be sterilized and lids prepared. The mushroom is laid out in the prepared jars and the marinade is poured on top.
  6. Dill stalks are placed on top of the jar, and the container is closed with lids. Further, the milk mushrooms are sent to the refrigerator for 1.5 months.

When 1.5 months have passed, you can start eating them. This recipe can be used to prepare mushrooms for winter, but they should not be stored for more than 3 months.

Salting in a jar of white milk mushrooms

For salting white milk mushrooms you will need:

  1. Milk mushrooms - 2 kg.
  2. Water - 1.5 liters.
  3. Salt - 70 gr.
  4. Vegetable oil - 50 gr.
  5. Garlic - 3 teeth.
  6. Dill (seeds) - 20 gr.

Cooking method:

  1. The mushrooms are prepared and soaked, and after that you need to put the water on the fire and let it boil. 20 grams of salt is added to it.
  2. Mushrooms are placed in boiling water and left for 6 minutes. Next, they go to a colander.
  3. When the water drains from the mushrooms, add chopped garlic, the rest of the salt and dill seeds to them. After that, the mushrooms must stand under oppression throughout the day.
  4. After a day, you need to prepare jars and lids where the product is laid out. Brine is poured on top of the mushrooms, oil is added to the jars and tightened with lids.

After 1.5 months, the mushrooms can be used. Store in the refrigerator for no more than 90 days.

Milk mushrooms in cabbage leaves

Cold salting of milk mushrooms can be using different ingredients. All of them can add flavor and flavor to the mushrooms. This recipe is perfect for salting for the winter, because mushrooms can be stored for a long time. For cooking you will need:

  1. Milk mushrooms - 5 kg.
  2. Water - 5 liters.
  3. Salt - 300 gr.
  4. Garlic - 1 head
  5. Dill - 100 gr.
  6. Currant and cherry leaves - 20 pcs.
  7. Cabbage leaves 10 pcs.

Salting:

  1. Initially, the mushrooms are prepared and soaked.
  2. Further, 50 grams of salt dissolves in water and milk mushrooms are poured with it. In such water, they will have to stand for 12 hours. Further, they need to be taken out and rinsed, as well as changed to clean water and left for another 5 hours.
  3. After soaking, the mushrooms are sent to a colander to glass the water. At this time, garlic, dill are cut and the leaves are washed.
  4. In the prepared container, you need to lay the milk mushrooms in layers and sprinkle each layer with salt, dill, garlic and leaves.
  5. Further, oppression is put and the product is sent for a couple of months to the cellar for salting.

If there is no cellar, then you can use the refrigerator.

Salting with onions

It is very good to make salted milk mushrooms with onions; the following ingredients are needed for cooking:

  1. Milk mushrooms - 5 kg.
  2. Salt - 250 gr.
  3. Water - 5 liters.
  4. Onions - 1 kg.

Mushrooms should be salted according to the following method:

  1. After the mushrooms are tall, they need to be poured with 5 liters of water, in which 50 grams of salt is previously dissolved. In slightly salted water, the product remains for 12 hours, and then the mushrooms should be removed and rinsed under water and allowed to dry.
  2. Next, the onion is cooked, peeled and cut into rings. After that, it can be added to the mushrooms and mixed. Salt is also added.
  3. The ingredients are transferred to the desired container and the load is placed on top.
  4. Stir the mushrooms every 8 hours and keep under pressure for 2 days.
  5. After 2 days, the milk mushrooms are sent to the prepared jars, and then they are filled with brine and closed with plastic lids.

In this state, the product is stored in the refrigerator for 60 days. Before serving, the milk mushrooms are soaked in water. The term of use is no more than 4 months.

Milk milk with horseradish and garlic

In order to prepare a dish you will need:

  1. Milk mushrooms - 5 kg.
  2. Salt - 60 gr. for 1 liter of water.
  3. Horseradish - 3 roots.
  4. Garlic - 5 teeth

Salt milk mushrooms in a cold way:

  1. Milk mushrooms are prepared and soaked.
  2. After 2 days of soaking, it is necessary to make a brine for the mushrooms, in which they will be salted. To do this, salt dissolves in water, and the water is boiled, after which it is left to cool.
  3. The mushrooms are laid out in the right container, in which there will be a little salt water, and boiled for about 10-15 minutes. This will draw out and remove harmful particles from the product.
  4. Further, pure water is poured into the milk mushrooms, and they are boiled for another 15 minutes. After that, you need to let the water drain and cool the mushrooms.
  5. When the mushrooms dry out, they are placed in jars together with garlic and horseradish.
  6. Next, the brine is added and the containers are closed with lids.

Using a step-by-step guide, the milk mushrooms will be ready to eat in a month. Storage is carried out in a cold place.

Using different recipes, you can make a wide variety of crunchy appetizers on the table. Cold salted milk mushrooms are suitable for any event, and if cooked correctly, many people will fall in love with the dish.