→ Salted milk mushrooms in a barrel. Milk mushrooms marinated for the winter. Cold salted milk mushrooms in jars

Salted milk mushrooms in a barrel. Milk mushrooms marinated for the winter. Cold salted milk mushrooms in jars

If you were able to collect a bucket of milk mushrooms, this is already a great success. It is not so easy to find the milk mushroom - it knows how to camouflage itself. You won’t come across it by chance - you need to know the places, but only if you’re lucky. . . Finding and collecting is half the battle, but the question immediately arises: what is best to do with them. The answer is simple: of course, pickling is the best thing you can do with milk mushrooms. Today I want to tell you a simple recipe for salting raw milk mushrooms for the winter in jars of any size. It turns out very tasty. And I will offer not just one recipe, but several. If you do everything exactly as prescribed in the technology and follow the recipe, then for the winter you will get delicious preparation for any holiday and on a weekday. The taste of milk mushrooms cannot be compared with anything. Neither of forest mushrooms doesn't have that. Therefore, I suggest you try pickling according to these recipes.

Raw milk mushrooms: pickling according to the classic recipe


Recipe:

  • raw white or yellow milk mushrooms - 5 kg;
  • coarse salt - 150 g;
  • umbrella dill - 3 umbrellas;
  • horseradish leaf - 2 pcs.;
  • cherry leaf - 11 pcs.;
  • currant leaf - 11 pcs.

Technology:

  1. Mushrooms must be thoroughly cleaned and processed. Rinse the processed milk mushrooms in several waters. Pour them into a large enamel bowl. A stainless steel container will do. But under no circumstances use plastic basins. It’s better to take a large metal pan instead of a basin. Pour in salted water and leave to soak for three days. This way the inherent bitterness will go away from the milk mushroom and the small worms and all the dirt hidden between the plates will come up.
  2. After three days, the water from the milk mushrooms must be drained. Rinse the mushrooms thoroughly again.
  3. Next you need to prepare a large enamel pan. Check it carefully for chips, cracks and rust. If you miss one chip, you can ruin the entire workpiece.
  4. Place currant and cherry leaves on the bottom of the prepared container. We put dill umbrellas on them. If you like dill, you can easily increase the amount, but without fanaticism, of course. Maximum of five umbrellas - otherwise the taste of the milk mushroom will be killed by the aroma of dill. And it will work out mushroom appetizer with the taste of herbs and spices - in this case no one will guess the mushroom.
  5. When all the spices and herbs are laid out on the bottom, we begin adding mushrooms. I place the milk mushrooms with their caps down - this way more mushrooms fit into the pan and the caps break less. The twist aesthetics are maintained at their best.
  6. Salt the first row of mushrooms laid down. Place the second row on it, adding an umbrella of dill on top and salting the mushrooms.
  7. In this order, the entire pan is placed and filled until the milk mushrooms are gone. Sprinkle each layer with salt and lay out an umbrella of dill. There should be a horseradish leaf on top.
  8. After this, cover the pan with a perfectly clean (you can even boil it in advance) towel.
  9. On top you need to place a plate or dish of suitable diameter (with a diameter smaller than the diameter of the pan). Do not use metal lids for this. Place pressure on top. Press it down a little.
  10. The pan is moved to the refrigerator, where it waits in the wings for 40 days. When the time is right, transfer the milk mushrooms into sterilized, preferably liter jars, and store them in the refrigerator.
  11. The product can be stored for six months. But she never “lived” with me for more than two months. Typically, such rolls are eaten before the expiration date.

A note to the hostess: do not try to improve the taste of the salted milk mushroom with additional spices - they will interrupt the true taste of the mushroom. As a last resort - a few peas of black pepper, a couple of bay leaves and two or three buds of cloves.

Salting milk mushrooms in cabbage leaves


Recipe:

  • white breast - 5.5 kg;
  • fine salt - 335 g;
  • garlic - 10 cloves;
  • fresh dill - 100 g;
  • filtered water - 5.5 l;
  • large cabbage leaf - 12 pcs.;
  • currant leaf - 25 pcs.;
  • cherry leaf - 25 pcs.

Technology:

  1. Preservation according to this recipe is rarely found anywhere. I came across it by chance and decided to try it. Hot salting The milk mushrooms were already boring - I wanted milk mushrooms salted somehow differently. The result surprised and pleased. Now this method has become my priority.
  2. Sort the raw milk mushrooms thoroughly. The hats need to be washed with a sponge - a regular dishwashing foam one will do, but a new one, of course.
  3. After washing, trim the stems. Rinse the mushrooms several times under a stream. Pour into a bowl. Pour in salted cold water. Soaking will take three days. The water needs to be changed every six hours.
  4. After the soaking period has expired, the mushrooms must be thoroughly rinsed again under running water.
  5. In a separate bowl, mix 60 g of salt with water. Wait until the crystals completely dissolve.
  6. Pour the resulting brine into a bowl with milk mushrooms. Keep under pressure for 12 hours.
  7. During this time, you will need to remove the milk mushrooms from the brine every four hours. Rinse them in a colander with running water and return them back to the brine.
  8. When 12 hours have passed, the mushrooms will need to be removed from the brine. It's easier to drain them through a colander and leave them there for a while to dry.
  9. Jars of any size must be sterilized in advance. Wait until they are dry and begin laying out the mushrooms. First, lay a row of mushrooms, caps down. For mushrooms - chopped dill, cabbage leaves (torn to fit jars), salt, chopped garlic and other ingredients.
  10. Mushrooms should be in a jar “under the neck”. We close the jars with plastic lids and put them in the refrigerator. Salted milk mushrooms should stand there for 2 months.

Tip: before pickling mushrooms, be sure to soak them. Otherwise, bitterness and all sorts of nasty things may remain in the pores of the mushrooms. For those who are willing to wait two months for salted milk mushrooms, three days of soaking is not a hindrance.

Now it’s no secret to you how to salt raw milk mushrooms in jars for the winter - choose a simple recipe from the two proposed ones yourself. Better yet, try both - the flavor will be different. But in both cases, the taste of milk mushrooms and notes of autumn forest will give you pleasure on cold winter days.

It's probably hard to find a person who doesn't like salted or pickled mushrooms...

Many housewives choose milk mushrooms to prepare mushrooms for the winter, and this is not at all surprising, since these mushrooms really turn out to be very tasty.

In general, few people know that milk mushrooms are not really edible mushroom. That is, it can easily be called edible, but only after it has undergone the necessary processing. But milk mushrooms are very convenient to collect; there is absolutely nothing difficult about it, since such mushrooms usually grow in fairly large groups.

Previously, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today other recipes for preparations have appeared, which we have no right to refuse, especially if you are an avid mushroom picker. And since you love picking mushrooms, it’s not surprising that you’ll also 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 we start cooking with this type of mushroom, and even more so putting them on the table. First, the mushrooms for this purpose are cleaned of forest debris, branches and needles, and then they need to be soaked 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 quite easy to poison, that is, real toxins. To prevent these toxins from entering our body, we need to thoroughly wash the milk mushrooms, put them in a container, pour them very carefully cold water and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will definitely float, so it’s better to take a large lid from enamel pan and place them on top. It is best if you soak the milk mushrooms for as long as possible - two days. To ensure that the mushrooms do not deteriorate during this time and the water in them does not bloom, it is necessary to change it as often as possible. Then you need to wash the milk mushrooms, which you have soaked for the required 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 prepare milk mushrooms according to this old and simple recipe, have to take:

  • – Coarse salt, or regular salt - 250 grams;
  • – Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you collect must first be thoroughly cleaned, removing all places that seem suspicious to you. The wormy areas need to be cut off, and also those places where there are punctures from pine needles should not be left. Afterwards you need to cut off each mushroom and a little of the lower part from the stem. Then be sure to rinse the milk mushrooms, changing the water several times. Then put them in an enamel bucket without chips or a large basin, fill it with water, open the top slightly with a not too heavy oppression so that all the milk mushrooms are constantly in the water. Change the water more often. After a night in the water, the mushrooms will begin to form foam. Immediately drain the water, rinse the mushrooms a couple of times, and add new water again.
In general, milk mushrooms can be soaked for two to five days; less is not advisable, 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, as their juice will be washed out. Once you have discovered. that the mushroom pulp is no longer bitter, the milk mushrooms are completely ready for pickling. Before you start cooking mushrooms, you need to cut them into several pieces. Afterwards these pieces are placed in a large enamel basin. Place a dense layer of milk mushrooms, sprinkle everything with salt, and repeat the same thing again until you have laid out all the mushrooms you have.

Afterwards you need to put a large flat lid on top and install pressure on it. The mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, place the mushrooms in sterilized jars. The mushrooms need to be packed very tightly, as they will be stored without marinade. Therefore, after each layer you will need to compact the mushrooms quite tightly. Cover everything with plastic lids, put it in the refrigerator, let it sit for 2 months. Once this time has elapsed, the mushrooms will be completely ready for consumption.

2. Salted milk mushrooms for the winter.

For this recipe you will need 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 just a little vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we discussed above, need to be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms in a colander. The water should completely drain from the mushrooms.

Place the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the dill stems, 5 cm long, we will need them later, but a little later. Next, you need to put pressure 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. Afterwards, the oppression must be returned to its place for another 12 hours. Then you need to place the milk mushrooms in jars, press them down a little and secure them with dense dill stems laid out crosswise.

Once they are ready, the mushrooms in jars need to be filled with brine, which will be obtained during the process of infusing the milk mushrooms under pressure. Then put the mushrooms under nylon covers in the refrigerator for a month.
You can try them no earlier than after 30 days.

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

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

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

  • – Milk mushrooms - 5 kilograms of mushrooms;
  • – Fresh horseradish root of small size - 1 piece;
  • – Coarse salt, but always without adding iodine - 1 cup;
  • – 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 through all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - added about 5 tablespoons of salt to 10 liters of water. After this, the mushrooms need to be filled with water again, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and peel the horseradish root. The garlic needs to be peeled and disassembled into separate cloves. After this, you need to cut each garlic clove lengthwise into two halves. The horseradish root must be cut into very thin slices.

Next, wash thoroughly cold water cabbage leaves, tear them into two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then again mushrooms and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.
At room temperature Mushrooms in this form should last for about two days, maybe a little less. During this time, you need to stir the milk mushrooms at least 4 times. Afterwards you need to place the milk mushrooms quite tightly into prepared dry sterilized glass jars. Don’t forget to water the milk mushrooms with the juice that came out of them while the mushrooms were brewing.
Cover the mushrooms with plastic lids and store in the refrigerator. Such mushrooms are served on the table after two months.

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

For this recipe you need the following products:

  • – A 10-liter bucket of fresh milk mushrooms;
  • - Onion;
  • – Salt - 1.5 cups of coarse salt.

Prepare mushrooms for pickling as described above. Afterwards, the mushrooms, if they are not too large, should be placed whole in a basin; if the mushrooms are large, cut into pieces, sprinkling each layer with salt and onion, cut into rings or half rings. After this, you need to store the milk mushrooms under pressure for a whole month in a cool place, and then put them in dry and sterilized jars and put them in the refrigerator.

5. Salted milk mushrooms in oak leaves.

In order to prepare 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.

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

Afterwards, you need to cut off some of the stems from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several parts, and the small ones can be pickled whole.

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

6. Salted mushrooms with mustard.

In order to prepare milk mushrooms salted 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 - a few cloves;
  • – Horseradish leaves;
  • – Allspice - to taste.

First, prepare the mushrooms as indicated above - soak them and cut them, if necessary. Afterwards you need to put horseradish leaves and salt, mustard and pepper, dill, and mushrooms into the water. Next, you need to put the container with all this on the fire, boil after boiling for 10 minutes. Afterwards, the milk mushrooms are placed in jars, dry and sterilized, and the whole thing is covered with finely chopped garlic. The jars are stored in the refrigerator under plastic lids.
Mushrooms prepared in this way can be eaten after 10 days.

7. Milk mushrooms, salted in hot brine.

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

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

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

After this, you need to remove the mushrooms and wash them. Then take a pickling container, sprinkle the bottom with salt, place the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After this, you need to sprinkle with all the spices and salt, and cover the top layer with gauze or a towel, and put pressure on top. The oppression should be quite heavy. You shouldn’t touch the mushrooms themselves during the pickling process, but it’s better to wash the mold every 2-3 days, especially if you have a wooden one. Let the mushrooms remain indoors for 2 days, and then they should be taken out into the cold for a whole month. The mushrooms are placed in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!! Salty mushrooms with vodka..)))

Firm and crispy mushrooms with onions and sour cream... and a glass of vodka covered with frost. No normal person will remain indifferent!)))))

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

Ingredients:

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

Recipe:
I don’t indicate the amount 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. Rinse well. We take a container (where we will add salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, then mushrooms again. Every 2-3 layers add spices (dill, garlic, bay leaf, peppercorns). We continue this way until the mushrooms are gone - carefully cover the last layer with salt. We put all this beauty under pressure and send it to a cool place (balcony, cellar, refrigerator) for 45 days.

After waiting the allotted time, wash the mushrooms and soak them in cold water. At the same time, you can throw a bottle of vodka into the freezer..)))

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

Add 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..)))

Milk mushrooms are those mushrooms that are perfect for pickling. Cooked in this way, they become very aromatic, tasty and crispy.

If you were able to collect a basket of milk mushrooms, be sure to pickle them. This is usually done either hot or cold. The latter involves salting the mushrooms for a longer time, but they acquire a simply amazing taste. Cold salting of milk mushrooms allows you to get a real delicacy for winter table. You will definitely like these meaty and at the same time crispy mushrooms.

Raw cold method

So, you managed to collect a large basket of magnificent milk mushrooms, and you brought it home. Now the main thing is to process the entire batch of mushrooms as quickly as possible. Sort through the milk mushrooms - young specimens, strong and healthy, are suitable for pickling. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise, you risk ruining the entire ambassador. After selection good mushrooms start cleaning them. Sand and dirt are strongly eaten into milk mushrooms, so you need to approach cleansing with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrub each mushroom thoroughly from the outside and inside, remove all dirt, sand, stuck leaves and blades of grass. Trim the bad spots with a knife. Rinse the mushrooms with cool water. Now you can start soaking. Milk mushrooms should definitely be kept in water for at least a day in order to get rid of their characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how raw milk mushrooms are soaked. Cold pickling will be successful only after all the bitterness has been removed from the mushrooms. Important: if you do not soak the milk mushrooms properly, you will not be able to get rid of the bitterness even by subsequent repeated boiling!

Raw milk mushroom: pickling according to the classic recipe

In order to prepare salted crispy mushrooms, you will need the following ingredients:

  • milk mushrooms - 5 kg;
  • salt - 150 g;
  • and cherries - 10 pcs.;
  • - 3 umbrellas;
  • - 2 pcs.

So let's consider cold method pickling milk mushrooms. First, thoroughly clean, rinse and soak the mushrooms for three days. All the bitterness will come out during this time. After these preliminary operations, you can proceed to the actual preparation of enamel cookware without chips, rust, or cracks. Place cherry and currant leaves on the bottom and add dill to them. Place the mushrooms on top of them, caps down. Let's add some salt. Repeat the layer of mushrooms again, adding dill and salt. In this way, lay out all the milk mushrooms, not forgetting to add salt to them. When the pan is full, add horseradish leaves on top. Cover the container with a clean towel (you can even boil it), put a dish on top and put pressure on it. That's it - you can put the workpiece in the refrigerator. This is how raw milk mushrooms are prepared. Salting in the traditional way will allow you to get an excellent snack for festive table. After 40 days, the mushrooms will be completely ready. You can serve them by seasoning with vegetable oil and decorating onions. You need to store this original Russian appetizer in the refrigerator, transferring the mushrooms into sterilized glass jars. You need to eat salted milk mushrooms within six months. Enjoy your meal!

One of many people’s favorite homemade preparations is canned mushrooms. You can salt it for the winter different types. But the most common is salting milk mushrooms. These mushrooms have an incredible aroma and look attractive. There are many options for preparations based on them; in order for them to turn out very tasty, you need to strictly follow the chosen cooking recipe and follow the advice.

Like other mushrooms, milk mushrooms can be pickled cold or hot. The last option is fast, but cold pickling The milk mushrooms will turn out very crispy, which is why many people love them. They are also good for pickling.

Among useful tips for preparation:

Naturally, every housewife has her own secrets for pickling milk mushrooms. Recipes can also include additional ingredients at your discretion.

Cold cooking method

This method is very popular, and there is no need to pre-boil the mushrooms. Cold-salting milk mushrooms at home makes them very tasty and juicy. If the mushrooms are not used from the store, but are collected with your own hands, then it is better to look for them in forests far from industrial enterprises and highways. The milk mushrooms should be young and not wormy.

Mushrooms are prepared for pickling in the following way:

  • after assembly, you need to remove any remaining leaves and dirt with a brush;
  • Each mushroom is washed under cold water, the wormy parts need to be cut off. If there is a lot of dirt, then they should be soaked for several hours;
  • the prepared mushrooms are placed in a large container with their caps down and filled with water without salt;
  • then the container is covered and the weight is installed. They need to be kept like this for several days, and the water needs to be changed twice every day.

IN traditional recipe To make milk mushrooms very tasty, it is better to pickle them in a wooden barrel. Of course, not everyone has such capacity. If there are not many mushrooms, then for pickling take an ordinary jar with a wide neck, a large enameled saucepan or a ceramic container.

You can pickle the mushrooms whole or cut them at your discretion. They are salted cold like this:

  • A layer of dried dill, allspice, cloves, bay leaves, garlic, horseradish roots, leaves and branches of currants and cherries is placed on the bottom. There shouldn’t be too many spices, they can overwhelm the taste of the mushrooms;
  • The next layer is mushrooms in one row. They are topped with black peppercorns;
  • then come spices and herbs, then again mushrooms, so the layers are repeated until the top;
  • the last layer is horseradish leaves;
  • Sterile gauze is placed on top, then the container is covered with a lid, which should be smaller than the neck;
  • the container is pressed down with a weight in the form of a weight or a bottle of water.

For cooking you will need milk mushrooms, table salt (50 g per kilogram of mushrooms), onions, horseradish, garlic, dill, tarragon and black peppercorns.

The recipe is:

  • the mushrooms are washed, heavy dirt is removed with a sponge or cut off;
  • the greens are washed, the onions and garlic are chopped;
  • mushrooms are boiled in boiling water for 30 minutes;
  • the broth is drained, they are washed under running water;
  • then you need to let the excess liquid drain;
  • add salt to the bottom of the jar and add herbs;
  • then they post it boiled mushrooms legs up;
  • add salt and spices.

First, the mushrooms should be soaked in cold water for several hours to rid them of debris. Then they are washed individually and trimmed if necessary. Then they should be cut so that each piece contains part of the cap and stem at the same time.

The milk mushrooms are poured into a container in cold water, a small weight is placed on top, the water will need to be changed if foam appears. They are kept in this mode for five days in a row. On the sixth day, the soaked milk mushrooms are filtered and placed in a large container, sprinkled with salt. A heavy oppression is placed on top of the container. They are kept in this state for another three days, not forgetting to stir every day. Then they are placed in jars along with the brine, covered with lids and kept in the refrigerator.

It is recommended to serve them at the table as a snack along with herbs and sunflower oil. Another interesting option how to salt milk mushrooms - it's in brine. In this recipe, there is no need to cut the mushrooms; they are used as a whole in the required quantity. And to make the brine, per liter of water take 2 tablespoons of salt, 20 black peppercorns, bay leaves and currant leaves, garlic and horseradish.

As in previous options, milk mushrooms are washed well. Then they are soaked in cold water for three hours. Bring water to a boil in a saucepan, add mushrooms and salt and cook for about half an hour, then remove. Spices and brine are added to the mushrooms, and pressure is placed on top. In this case, they need to be completely covered with liquid. They are kept like this for 5 days, then they are laid out in prepared jars and a couple of spoons are added there. vegetable oil. The pickling is covered with nylon lids and kept in the cellar for at least a month.

The snack is placed in jars and closed according to canning rules. Keep in a cool place.

Canned salted milk mushrooms in winter will be an excellent addition to any table and to different dishes. They can be cooked cold or hot, depending on how much time the housewife has for cooking. In any case, it will take several days of aging for the mushrooms to become as tasty and aromatic as possible and to please guests.

Milk mushrooms are the most valuable of the conditionally edible mushrooms for lovers of “quiet hunting”. The most common version of preparing them for the winter can be called hot cooking. These mushrooms are juicy and meaty; in addition, they have an amazing aroma. There are a large number different recipes preparing these mushrooms, which will help you understand how to pickle milk mushrooms at home.

Hot salting

This is one of the most popular methods. It is simple to implement and has many advantages. In particular, this method has the following advantages:

  • there are no specific odors in salted milk mushrooms;
  • during the cooking process, their natural bitterness will be removed from the mushrooms;
  • mushrooms will have unique taste, which cannot but please gourmets.

The hot method is considered the safest in the case of conditionally edible mushrooms. For salting milk mushrooms using the hot method you will need the following ingredients:

  • mushrooms - 1 kg;
  • table salt - 60 g;
  • large garlic - 4 cloves;
  • peppercorns - 10 pieces;
  • currant leaves - 10 pieces;
  • dill (inflorescences) - 2-3 pieces.

Salting itself involves following simple algorithm. With its help you can easily prepare a dish. The following recipe will help you pickle white milk mushrooms:

 

 
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