→ How to quickly pickle milk mushrooms in a cold way. Simple recipes for pickling milk mushrooms at home using hot and cold methods. Recipes for cold salting white milk mushrooms

How to quickly pickle milk mushrooms in a cold way. Simple recipes for pickling milk mushrooms at home using hot and cold methods. Recipes for cold salting white milk mushrooms

Boiled milk mushrooms retain all their consumer properties, which are especially valued in these mushrooms. It has crunch, strength and elastic consistency when salted and pickled. Recipes for boiled milk mushrooms include different options for salting and marinating at home. This article talks about all the intricacies of this culinary art of harvesting mushrooms for the winter. Information is also provided on how to preserve preserves and use them for culinary purposes in your kitchen. Recipes for preparing boiled milk mushrooms for the winter with a variety of ingredients will allow you to make tasty and appetizing preparations.

How to salt boiled milk mushrooms for the winter is described in the form of simple step-by-step instructions that even a novice housewife can implement. Read about how to pickle boiled milk mushrooms and how to choose a suitable container for this process. Arm yourself with the knowledge of how to pickle boiled milk mushrooms for the winter in jars and barrels, and choose the option that suits you.

Recipe for salting boiled milk mushrooms

This recipe for how to pickle boiled milk mushrooms describes the general technology for cooking mushrooms. Before cooking milk mushrooms, they are checked very carefully and those that cause suspicion are discarded. Worthy, overripe, flabby mushrooms that are unsuitable for consumption should also be discarded. To prevent the peeled mushrooms from turning black, they are dipped in salted water, adding a little vinegar. To keep the marinade light and transparent, the foam must be removed while cooking the mushrooms. Spices should be added to the marinade only when it is completely cleared of foam. Cook the mushrooms in the marinade for 10–15 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

If you use the hot salting method, you must follow the following instructions.

First you need to peel and rinse the mushrooms, put them in a deep saucepan and fill with cold water, put on high heat and bring to a boil.


Then reduce the heat and simmer the contents of the container until cooked.


Milk mushrooms are cooked for 20–25 minutes.


Boiled mushrooms should be drained in a colander.


When the water has drained, place them, caps down, in enamel dishes in layers up to 5 cm thick, seasoning each with salt and spices.


Salt is taken at the rate of 15 g per 0.5 kg of mushrooms.


The top of the mushrooms should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a weight.


The mushrooms will be ready after 1.5–2 weeks.

Do not worry if you see mold on the surface of mushrooms salted in this way. It just needs to be removed periodically with a rag soaked in vinegar. In this case, the weight and wooden circle should be washed each time in boiled water and soda, and the fabric should be changed.

Hot salting is used for salting milk mushrooms such as violin milk mushrooms, black milk mushrooms, but sometimes real milk mushrooms, podgrudki, yellow and aspen milk mushrooms. Peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by cap size. Large caps, if they are salted together with small ones, are cut into 2-3 parts.

Recipe for boiled and salted milk mushrooms

According to this recipe for boiled and salted milk mushrooms, pour 1 kg of milk mushrooms into an enamel bowl:

  • 0.5 glasses of water

Pour:

  • 2 tablespoons

They put it on fire. During the cooking process, remove the foam and stir constantly so as not to burn. At the end of cooking, when the mushrooms begin to settle to the bottom, add per 1 kg of mushrooms:

  • 1 bay leaf
  • 2 blackcurrant leaves
  • 3 black peppercorns
  • 3 carnations
  • 5 g dill

Cooked mushrooms along with brine are placed in barrels or jars and closed. These mushrooms are ready for consumption in 40-50 days. You can hot pickle mushrooms in another way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, drain in a colander or hang in a bag made of thin fabric to drain. Place the mushrooms in the prepared dish in layers, sprinkling with salt and spices.

What to cook from boiled milk mushrooms

Further in the recipes you can find interesting ways to cook mushrooms. What can be prepared from boiled milk mushrooms is described below.

How to salt boiled black milk mushrooms in jars

For 1 kg of boiled milk mushrooms:

  • salt 45-60 g
  • garlic
  • Dill
  • black currant leaf

Before salting boiled milk mushrooms in jars, you need to prepare the raw materials, marinade and container. Rinse the jars with soda and sterilize in any convenient way. Then layer boiled black milk mushrooms, aromatic herbs, salt and pour brine over everything.

How to salt boiled milk mushrooms

Before salting the boiled milk mushrooms, take the following ingredients:

  • 1 kg milk mushrooms
  • 1–2 bay leaves
  • 2–3 blackcurrant leaves
  • 20 g dill
  • 10 g parsley
  • 1–2 cloves of garlic
  • black peppercorns to taste
  • 30 g salt

For the brine:

  • 3 liters of water
  • 150 g salt

Wash the milk mushrooms in several waters and remove debris, soak for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving salt in boiling water. Place the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes clear and the mushrooms settle to the bottom, place them in a colander and let cool. Place the mushrooms in a jar, sprinkle with salt and arrange with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cool place.

After 30–35 days, the mushrooms will be ready to eat.

Recipe for pickling boiled milk mushrooms

The recipe for pickling boiled milk mushrooms requires the following ingredients:

  • 1 kg milk mushrooms
  • 5 bay leaves
  • 3 cloves garlic
  • 15 g dill seeds
  • 5–6 black peppercorns
  • 60 g salt.

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms using a slotted spoon, place in an enamel container and let cool. At the bottom of the jar prepared for pickling, place some bay leaves, a few black peppercorns, dill seeds and a clove of garlic, sprinkle salt, place mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a weight. After a week, close the jar with a lid and put it in a cool place.

Recipes for salting milk mushrooms using the boiled method

Salting milk mushrooms using the boiled method allows you to guarantee some sterility of the raw materials. This kills all pathogenic microorganisms. The recipe for pickling boiled milk mushrooms can be found further on the page, where different layouts and processing options are offered.

How to salt boiled milk mushrooms

Components:

  • Boiled milk mushrooms – 5 kg
  • Dill greens – 50 g
  • Bay leaf -8-10 pcs.
  • Peppercorns – 30 g
  • Black currant leaves – 150 g
  • Salt – 500 g

Before salting the boiled milk mushrooms, peel, rinse and boil freshly picked mushrooms in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, the mushrooms placed in a linen bag and placed under a weight to completely remove the liquid. Place the squeezed mushrooms in layers in a pickling bowl, sprinkling each layer with salt and arranging with spices. Place the remaining blackcurrant leaves on top, then a clean linen napkin, a wooden circle and a weight on it. To prevent the top layer from becoming moldy, it must be filled with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. In about a month and a half, the mushrooms will be ready to eat.

Marinated boiled milk mushrooms

Prepare the marinade in an enamel bowl per 1 kg of mushrooms:

  • 1/2 cup water
  • 2/3 cup 8% vinegar

To prepare marinated boiled milk mushrooms, dip the cooked milk mushrooms into the boiled marinade, cook over low heat, stirring continuously, skim off any foam that forms. When foam stops forming, add 1 kg of mushrooms to the marinade:

  • 1 teaspoon granulated sugar
  • 2 pieces of cloves and cinnamon
  • a little dill
  • bay leaf
  • on the tip of a knife add citric acid to preserve the natural color of the mushrooms

How to pickle boiled milk mushrooms

Before marinating boiled milk mushrooms, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Place in a colander, cool, place in jars and pour in pre-prepared marinade. Marinade for 1 kg of fresh mushrooms:

  • 0.4 l water
  • teaspoon salt
  • 6 black peppercorns
  • 3 pieces bay leaf, cloves and cinnamon
  • a little garlic
  • citric acid.

This entire mixture is boiled for 20-30 minutes over low heat. After cooling the marinade, add 1/3 of a faceted glass of 8% table vinegar.

Components:

  • Boiled milk mushrooms – 5 kg
  • Onions – 7–8 pcs.
  • Table vinegar – 1 l
  • Water – 1.5 l
  • Allspice peas – 2 teaspoons
  • Bay leaf -8-10 pcs.
  • Ground cinnamon – 0.5 teaspoon
  • Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil.

Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.

Recipes for pickling boiled milk mushrooms in jars for the winter

The ingredients for the recipe for boiled milk mushrooms for the winter include the following products:

  • Young small milk mushrooms – 5 kg
  • Vegetable oil – 0.6 l
  • Table vinegar – 2.5 cups
  • Ground black pepper -3-4 teaspoons
  • Bay leaf – 5–6 pcs.
  • Salt - to taste

According to recipes for boiled milk mushrooms in jars for the winter, you need to peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and boil for 10 minutes. Before pickling boiled milk mushrooms for the winter, put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

How to salt boiled milk mushrooms for the winter

There are many ways to salt boiled milk mushrooms for the winter using heat treatment technology. Next, let's look at the most interesting of them.

Boiled marinated milk mushrooms

The ingredients for preparing boiled pickled milk mushrooms are products such as:

  • Water – 120 ml
  • Table vinegar 6% – 1 glass
  • Milk mushrooms – 2 kg
  • Cinnamon – 1 piece
  • Cloves – 3 buds
  • Bay leaf – 3 pcs.
  • Black peppercorns – 4 pcs.
  • Sugar=granulated sugar – 2 teaspoons
  • Citric acid on the tip of a knife
  • Salt – 60 g

Sort and process the milk mushrooms, rinse. Prepare a pan, pour vinegar, water into it, add salt. Place on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pan. Remove any foam that forms from time to time. After waiting until the foam stops appearing, add sugar, spices, and citric acid. 5. The mushrooms are ready if they are soft enough. You need to remove the pan from the heat, place the mushrooms on a dish and cool. Then distribute them into jars and pour in the cooled marinade - broth. Close with regular plastic lids. Place the jars in the cellar.

Store them for 1 year at a constant temperature of 3–4 °C.

How to salt boiled milk mushrooms for the winter (with photo)

Ingredients:

  • 1 kg milk mushrooms
  • blackcurrant and horseradish leaves

For the brine:

  • 1 liter of water
  • 30 g salt
  • 8–10 black peppercorns
  • 2 bay leaves

Before salting boiled milk mushrooms for the winter, the mushrooms must be thoroughly washed. Place in boiling water (60 g of salt per 1 liter of water), cook for 15–20 minutes after boiling. Drain the water, place the mushrooms in a colander and let the liquid drain. To make the brine, boil water, add spices and salt. Place the mushrooms in the brine and cook for 5–10 minutes. Then transfer the mushrooms along with the brine into a pickling container, cover with currant and horseradish leaves. Place a light pressure on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then move to a cold place for 30–40 days.

See how to pickle mushrooms, milk mushrooms and boiled mushrooms in the photo, which shows step-by-step culinary technology.







Recipe for salted boiled black milk mushrooms

Salted boiled milk mushrooms according to the recipe with garlic, dill and black currant leaves always cause delight with their taste. For cooking you need boiled black milk mushrooms in sufficient quantities.

Ingredients:

  • 3–4 kg milk mushrooms with legs
  • Garlic
  • Dill
  • Bay leaf
  • black currant leaves
  • black peppercorns

Cooking method:

Peel the mushrooms, cut large ones into slices along with the stems and rinse thoroughly. Fill a large saucepan a third full with water and when it boils, add the mushrooms (without salt). While the water is boiling, constantly skim off the foam. As soon as the water becomes clear, salt the mushrooms, bring to a boil and cook for 40–45 minutes. After this time, drain the mushrooms in a colander, rinse under running water and place in a bowl. Finely chop the garlic, mix with mushrooms, add salt if necessary, put dill on top and place in the refrigerator for 10-12 hours. Place blackcurrant leaves, part of the mushroom dill and mushrooms on top of it on the bottom of the sterilized jars. Then fill the contents of the jars with brine, put the remaining mushroom dill on top and tamp everything down thoroughly with a spoon. Pour the brine to the top of the jars and close them only with plastic lids. To make the brine, boil water with salt, pepper and bay leaf.



Depending on the region, there are different varieties of laticifers (a genus of mushrooms). They are so called for the milky juice that comes out if the milk mushroom is cut or broken. There are versions about the name that it comes from the fact that mushrooms grow in a heap (chest) or on a heap. Most species can be found under the foliage in clustered families. How to pickle milk mushrooms using ancient and modern recipes so that they are white, crispy and aromatic.

Types of mushrooms for preservation

Let's dwell a little on the main types of milk mushrooms. Based on their characteristics, slightly different approaches and methods of canning are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible because they can be eaten not immediately after cleaning, but after preliminary technological processing. The vast majority of them initially have a bitter taste.




White or real

From the name it is clear that by color it is a white mushroom (with creamy-yellowish inclusions) with a slimy cap. In Siberia and the Urals they are also called “raw”, because of the always wet funnel-shaped cap on a thick, hollow stem inside. There are velvety fibers along the edges of the cap. The bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests and birch forests. It is considered one of the most delicious (category 1).




Aspen mushroom

Similar to a white milk mushroom, but its leg is thinner. It may have pinkish spots closer to the edge, no fringe. The pulp is slightly less fleshy, but denser and drier. Therefore, when salted, they are crispier; it is not recommended to marinate them. It is clear that you need to look for them under aspen trees.




Yellow milk mushroom (pitted, yellow mushroom)

It resembles white, only its color is different shades of yellow, the presence of small spots on the cap is acceptable. The main habitats are coniferous forests. When it is salted, it develops a grayish tint. Initially, the white milk that appears may acquire a yellowish-gray tint. Rare, tasty mushroom.




Oak saffron milk cap (oak mushroom)

Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The cap is reddish in color and may have visible rings. In terms of taste, it belongs to the second category of mushrooms. The juice is very bitter. Therefore, it requires quite a long soaking. The milk is white and does not change shade.




Skripun (violin)

This is a mushroom in color with a real milk mushroom, only without the fringe. The milky juice does not turn yellow. As the name suggests, it is less soft and creaks if you lightly rub it with your fingers. Suitable only for pickling after soaking; the result is a crispy, tasty mushroom.




Black milk mushroom, russula

It differs from all other species in shades of colors, from greenish to brown, blackish. What is characteristic of it is that it contains no milky juice, and therefore no bitterness. For this reason, it can be used in the preparation of soups and salads.




Preparing mushrooms for preservation

Before canning milk mushrooms, they need to be prepared.

Preparing milk mushrooms for the winter:

After picking, mushrooms must be thoroughly cleaned of dirt;
trim the legs that were in the ground or clean them well;
then rinse several times;
mushrooms that contain a bitter milky juice should be soaked in water.

Regarding soaking mushrooms in water to remove bitterness, each type has its own deadline. Much in this matter depends on the weather in the region and place of growth.

Basic rules to follow

Important. The water should not turn sour and stagnate, so it needs to be changed 2 or 3 times a day.
It is necessary to drain, lightly pressing the mushrooms, then fill with a new portion. The main criterion for the readiness of milk mushrooms for preservation can be considered the disappearance of the bitter taste. The easiest way to check is to taste a cut of the mushroom for bitterness by licking it with your tongue. If it doesn't taste bitter, you can preserve it.




Canning

There are two main methods for preserving mushrooms: they are salted and pickled. Milk mushrooms are of little use for drying, since they are lamellar mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break and crumble. Therefore, dry milk mushrooms are rarely prepared.

Fact. Fleshy, tasty milk mushrooms are well suited for pickling.

Methods tested by housewives (2 main):

Cold salting of milk mushrooms;
hot salting of milk mushrooms.

Important. Using these methods, you can then store the mushrooms in a cold place (cellars, refrigerator, cool balcony, veranda) in food containers. Or they are closed in jars for the winter, but they also need to be kept in a cool room.




Cold salting method

A simple recipe for pickling milk mushrooms at home, cold method. Milk mushrooms are not blanched or boiled. Mushrooms remain aromatic and tasty.

How to salt milk mushrooms, step-by-step recipe

Each housewife has her own recipe and secrets. You can add different spices and spices based on your taste preferences.

Sequencing:

Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. It’s better not to put it straight into jars; in a larger container the mushrooms will be salted evenly;
prepare the brine: two or 3 tablespoons of rock table salt per liter of water;
let the brine boil, then cool;
pour in the milk mushrooms, stirring, but carefully so that the mushrooms do not break;
The brine should cover the milk mushrooms;
oppression is placed on top.

We keep the container at a temperature of 20-24 degrees for up to 4 days. Make sure that the liquid covers the mushrooms, otherwise the top layer will darken. You can adjust the salt concentration by tasting. Add or, conversely, dilute a little boiled cold water if you think they are salty.




When the mushrooms are salted, you can put them in jars. Depending on where the preserves will be stored, they are either rolled up with metal lids or covered with plastic ones.

Advice. If you have a cellar, then plastic is enough, put a leaf of horseradish on top, the brine should cover the mushrooms.

Herbs and spices

The pickling method described above is a basic recipe. Depending on taste preferences, the following is added to pickled mushrooms:

Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic taste, laurel leaves, black currant, cherry.

Optionally, for lovers of interesting flavor combinations, coriander, Provençal herbs, thyme, cilantro, etc.

Advice. All these ingredients can be added when the pickles are served. In winter, salted milk mushrooms are an excellent snack, especially with potatoes. It's delicious, especially if you season it with butter and sour cream.




Hot salting method

This recipe allows you to cook mushrooms more quickly. If they are covered with metal lids in jars, they can be stored in a moderately cool place.

Quick salting method

Proportions per kilogram of milk mushrooms: water (a glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, a horseradish leaf, one dill umbrella, several peppercorns.

Peel and wash the mushrooms in cold water, 3 times;
then fill with water and leave overnight;
wash again;
add water and bring to a boil, removing the resulting foam;
drain through a colander and rinse again;
soak again in cold water for half an hour;
drain, wash again 3 times;
prepare the jars, wash them thoroughly, sterilize them;
fill the jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on top;
boil water separately with the addition of salt and peppercorns;
fill the jars;
To ensure safe storage, you can sterilize jars of mushrooms for half an hour, then roll them up.

The mushrooms come out with a pleasant aroma and are crispy.




Second salting method

Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Fill with water and boil (30-40 minutes);
the broth is poured into a container through a colander;
transfer the mushrooms into a saucepan, add spices and garlic to taste;
pour in the strained broth;
leave under pressure for a couple of days, gently stirring and tasting, you can add a little salt;
when the mushrooms are salted, they are placed in clean, sterilized jars;
Place a horseradish leaf on top and cover with a lid.

Note. People often ask how to pickle black milk mushrooms. All of the methods described above are suitable, only they do not need to be soaked for a long time; it is enough to soak them first before salting for about 3 hours.

Marinating milk mushrooms

As a result of marinating mushrooms, a ready-to-eat product is obtained. Milk mushrooms with bitterness must first be soaked in the manner described above.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence requires 20 ml. Add a couple of bay leaves, a few pieces of black pepper, allspice, and cloves.




Sequence of marinating milk mushrooms:

After soaking, the mushrooms are thoroughly washed;
First, boil the mushrooms in a liter of water, adding half a tablespoon of salt;
cook for 20 minutes, remove the foam, skim off, wash, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, and at the end add the essence;
remove the mushrooms using a slotted spoon and place them in sterilized jars;
I pour marinade over it and roll it up.

In order to increase the period of thermal pasteurization, the jars of mushrooms are turned over and then wrapped.




Note. A spicy recipe is that garlic (1.2 small cloves) and sugar (1.2 tablespoons to taste) are additionally added to the mushrooms. The sequence of actions is the same.

These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. After all, subject to certain rules, culinary improvisations are always acceptable.

Milk mushroom is a fairly common mushroom with many types. But because of the bitter taste, many mushroom pickers avoid it. But the taste can be corrected if the mushrooms are properly processed. After that, they become no less valuable than others. They can be prepared fresh or stored for future use. Let's consider , how to properly salt milk mushrooms so that they are not bitter and do not change color.

They can be salted raw or slightly boiled. But, regardless of the salting method, they must be soaked. Otherwise they will be bitter and it will be impossible to eat them.

If you salt them raw, the color does not change, but if you boil them, they will darken. If you add citric acid during cooking, the color will be preserved. But you don’t need to cook it for long, just a couple of minutes.

Selection and preparation of mushrooms before starting the process

To prepare a tasty and high-quality pickled milk mushroom, you need to take suitable mushrooms:

  • You shouldn’t collect everything; those that are too old become rough and tasteless. It is better to leave them in place, let them ripen and produce a new harvest next year.
  • Wormy ones should also be discarded immediately in the forest so that they do not take up space in the basket. You can get rid of the larvae, but this is not the main problem with wormy mushrooms. When worms eat them, they begin to deteriorate inside and become dangerous, you can be poisoned by them.
  • Mushrooms covered with mold cannot be taken, they are spoiled.

After going to the forest, the first thing you need to do is sort out the mushrooms, remove the garbage and, if there are any, get rid of dubious specimens that accidentally or mistakenly ended up in the basket.

Then start soaking. Mushrooms are soaked for at least three days. Add a little salt to the water. Approximately 50 g per liter of water. Make sure that the mushrooms do not float and soak evenly. It is necessary to change the water as often as possible, this way the bitterness will go away faster. Before salting, rinse milk mushrooms with clean water several times, preferably under the tap.

Recipes for salting milk mushrooms at home

Salted milk mushrooms have always been popular in Rus'. Today there are many recipes for their preparation, but they are all divided into hot and cold.

Hot method

This method includes heat treatment. After the mushrooms have undergone the soaking procedure, they are boiled, then placed in glass jars, enamel or wooden dishes and salted.

Milk mushrooms do not cook for long, about 15-20 minutes. At the beginning of cooking, they are on the surface of the water, and then settle to the bottom. At this point you need to change the water and cook further until they settle again.

For the first time, you can add water so that it covers the mushrooms halfway. They will release their juice, and that will be enough. Then add water to cover the mushrooms.

Repeat the procedure 2-3 times, then strain the milk mushrooms and wash them under the tap. Further actions are carried out according to the recipe.

Cold way

This method is simpler and the product is more flavorful. Without heat treatment, the taste is fully preserved. But before salting, you also need to soak for a long time to remove the bitterness.

Instant recipes with various additives are used. Milk mushrooms are used raw, well soaked and washed. Made with onions, cabbage, garlic and horseradish. And this is not the entire list of ingredients that can be found in these pickles.

The prepared milk mushrooms are placed in layers in a used vessel, alternating with spices. Each layer is well salted; you don’t have to skimp on the salt. Before use, they need to be soaked again, but not for so long.

Place a weight on top and put the container in the cold. After a day, the juice should be released, covering the mushrooms. If this does not happen, you need to increase the pressure. Sometimes this doesn’t help, then you need to add salt to the mushrooms - it is possible that there was not enough salt or it turned out to have impurities and was not salted. Over time, the mushrooms settle. You can add new ones to them.

White milk mushrooms in cabbage leaves

It turns out delicious if you salt milk mushrooms along with cabbage leaves. Both mushrooms and cabbage benefit from this:

  • You can use both hot and cold pickling. But hot is better, this way a lot of mushroom juice won’t come out and the brine won’t spoil.
  • The boiled milk mushrooms are filtered and cooled.
  • It is better to make pickling in a wooden barrel, it will be more flavorful.
  • Spices and cabbage leaves are placed in a thick layer on the bottom. A layer of mushrooms is poured on top and salted. This is done several times until the entire barrel is filled.
  • Make brine and pour it into the barrel to the brim.

A ten-liter keg requires the following ingredients:

  • cabbage leaves - 6 kg;
  • boiled milk mushrooms - 3 kg;
  • salt for brine - 200 g;
  • water - 5 liters.

If desired, the cabbage does not need to be divided into leaves.

Pickling with onions

If you pickle milk mushrooms with a lot of onions, you get a ready-made snack. To do this, cut the peeled onion into half rings and boil the mushrooms. You don’t have to boil it, then it will take longer before consuming.

Ingredients:

  • milk mushrooms - 3 kg;
  • onions - 4-5 pieces;
  • salt - 100 g;
  • spices to taste and choice.

Place onions and mushrooms in rows in a bowl. Salt and season each row with spices.

Salt in hot brine

According to this recipe, milk mushrooms need to be boiled for 15-20 minutes in water, then strained and placed in boiling brine and cooked for the same amount of time. After that, put them in jars, drain the excess brine and pour a little vegetable oil into each jar to stop the air from entering. Close the lid and put it in the cellar.

For 1 liter of brine:

  • water - 1 liter;
  • salt - 1-2 tbsp. l.;
  • dry spices to taste.

If desired, you can add chopped garlic and horseradish root. But they are added to the mushrooms after cooking and infused a little so that everything is evenly soaked.

In Korean

According to this recipe, milk mushrooms are very aromatic and tasty. Ingredients:

  • mushrooms - 3 kg;
  • onion - 1 kg;
  • carrots - half a kilo;
  • seasoning "loin";
  • vegetable oil - 300 ml;
  • vinegar - 200 ml;
  • salt, sugar, garlic, black pepper to taste.

Carrots and onions are fried in oil, mushrooms are boiled. Everything is mixed and left to soak.

Forest crispy barrel milk mushrooms

Since ancient times, mushroom pickers have been salting milk mushrooms in wooden barrels. This gave them an unusual taste, especially if the barrel was oak. In villages, such pickles can still be found. And, of course, you can get a recipe on how to do it correctly.

To ensure that the taste of the main ingredient does not deteriorate, you need to pay special attention to the barrel. It must be carefully prepared before use. If it is new, it is enough to soak it for a couple of days for the boards to swell.

If the barrel has already been used before, it needs to be soaked for a couple of weeks, changing the water periodically, and then washed thoroughly. Before salting the mushrooms, pour boiling water into the barrel and leave until cool. After all the activities, the vessel should not have any foreign odors.

You can salt milk mushrooms in a barrel in different ways - both cold and hot. It is important to soak the mushrooms well to remove any bitterness before salting. Ingredients for the easiest method:

  • milk mushrooms - 10 kg;
  • salt - 0.5 kg;
  • horseradish and black currant leaves.

Raw or boiled milk mushrooms are placed in a barrel, sprinkled with salt and covered with leaves. Raw ones will be crispier and more elastic, boiled ones will be softer.

Milk mushrooms are the most favorite among mushroom pickers and are considered the best among the conditionally edible ones. The structure of the mushroom is fleshy and juicy. They are mainly salted hot or cold, but there are other methods of preservation. The mushrooms turn out tasty and aromatic. We suggest looking in more detail at several step-by-step recipes on how to salt milk mushrooms at home.

Fresh mushrooms have a slight bitterness, since the porous structure absorbs not only useful, but also harmful compounds from the environment.

If the main ingredient is improperly prepared, instead of a tasty and aromatic pickle, the result is poison.

  • You cannot collect milk mushrooms growing near highways, industrial enterprises, or garbage dumps.
  • Before salting, milk mushrooms need to be sorted out and damaged and worm-eaten areas removed. If a whole mushroom is damaged, be sure to throw it away.
  • Remove forest debris: leaves, twigs. If necessary, clean with a brush. If the dirt does not come off, then place it in an enamel container and fill with cold water. Cover and leave for 30-120 minutes.
  • Depending on the recipe, cut the mushrooms. You can separate the stems from the caps. Some housewives use the last part to prepare mushroom caviar.
  • After the milk mushrooms have been peeled and cut, they need to be soaked. This point cannot be ignored. Otherwise, the product will remain bitter, thus spoiling the taste of the finished dish. Place the chopped milk mushrooms in a suitable container and fill with cold water. Place a lid on top and a heavy object on it. Soak for 70-72 hours. Remember to change the fluid 2-3 times a day.
  • For salting, utensils made of natural wood, glass, or enamel are used. Galvanized can cause a reaction due to which the “forest gifts” will be unsuitable for food. Clay containers are also not recommended.

Selection and preparation of mushrooms before starting the process

Before you start canning, you need to know how to choose the right mushrooms:

  1. Young, strong milk mushrooms are used for pickling. Otherwise, during harvesting, the cap will become flabby, tasteless, and the characteristic crunch will disappear.
  2. Mushrooms must be clean and free from worms.
  3. Don’t forget about pre-soaking and removing bitterness.
  4. As soon as the soaking process is completed, the mushrooms are washed under running water several times.
  5. Place in a colander or sieve to drain excess moisture.

That's all - freshly picked milk mushrooms are further prepared according to the chosen recipe.


Recipes for salting milk mushrooms at home

There are several ways to salt milk mushrooms at home. We suggest considering the basic step-by-step recipes.

Hot method

Components:

  • fresh milk mushrooms – 3.8 kilograms;
  • clean water – 4.5 liters;
  • rock salt – 170 grams;
  • bay leaf – 8 leaves;
  • black pepper – 12 pieces;
  • carnation inflorescences – 8 pieces;
  • garlic – 12-14 pieces.

Pre-prepare the “forest gifts”: sort, clean, rinse and soak with regular water changes for 3 days.

Combine the liquid with table salt, coarse salt, and aromatic spices in a separate pan. Place on the stove and bring to a boil at medium heat.

Cut the mushrooms and mix with brine. Reduce the power of the hob to a minimum and simmer for 30 minutes. Don't forget to regularly remove the foam from the surface.


Remove the milk mushrooms from the stove. Peel the garlic and chop into slices. Add it to the main mass and mix.

Place under a press for 29-30 hours in the cold.

In the meantime, we begin to prepare the container. Wash the jars and dry them in the oven.

Boil the mushrooms and continue cooking for 10-20 minutes. Place mushrooms in a prepared glass jar and fill with brine.

Cold way

We suggest considering a simple method of canning:

  • freshly picked mushrooms – 6 kilograms;
  • rock salt – 250 grams.

This version of the recipe is quick to prepare:

  • process the mushrooms: sort through, remove debris, rotten places;
  • soak for 2-3 days, rinse;
  • Place raw milk mushrooms in a suitable container. The specified amount should yield 5 layers;
  • everyone is sure to wake up with salt for canning;
  • place a press on top;
  • place the finished structure in the cold;
  • after 60 days, package in sterile jars.

Before serving to guests, mushrooms must be washed to remove excess salt. If desired, season with vegetable oil and sprinkle with fresh chopped herbs.


White milk mushrooms in cabbage leaves

To salt white milk mushrooms, you need to prepare:

  • mushrooms – 2.5 kilograms;
  • clean water – 2.5 liters;
  • rock salt – 150 grams;
  • garlic – 70 grams;
  • fresh dill – 50 grams;
  • currant leaves - 10 pieces;
  • cherry leaves - 10-12 pieces;
  • cabbage leaves - 5 pieces.

Sort the milk mushrooms, remove debris and rotten areas. Wash and soak, separate the stems from the caps. For pickling, it is recommended to use only caps.

Rinse them under running water. Pour the specified amount of liquid into an enamel container and add 25 grams of salt. Place mushroom caps and let sit for 10-11 hours. Then change the water to clean water and continue soaking for another 5 hours.

Strain through a sieve and wait for excess moisture to drain.

Peel the garlic, rinse, and cut each clove into 3 parts.

Wash the dill, shake to remove excess moisture and chop finely.

Place mushrooms and other aromatic ingredients in layers according to the recipe into the prepared container. Each layer must be generously sprinkled with salt.

Place a heavy weight on top. Leave for 60 days, after exposing them to the cold. After the specified time, the milk mushrooms can be eaten.

Pickling with onions

Products:

  • milk mushrooms – 2.7 kilograms;
  • salt – 130 grams;
  • clean water – 2.5 liters;
  • turnip onion – 500 grams.

Pre-prepare the mushrooms: sort, peel, rinse and soak.

Pour the specified amount of water into a separate container and add 50 grams of coarse salt. Stir until completely dissolved. Place the prepared mushrooms, cover and leave for 10 hours, rinse well.

Peel the onion heads, rinse and chop into rings or strips.


Place the mushrooms in a suitable container, add onion and salt. Stir and place a heavy object on top. Refrigerate for 2 days. Don't forget to stir every 10-11 hours.

As you can see, pickling milk mushrooms is not difficult. After the time has passed, pack into sterile jars and fill with brine.

Salt in hot brine

How to pickle milk mushrooms in a hot way was written above, but many housewives like their mushrooms to crunch and be perfectly preserved until the winter:

  • freshly picked mushrooms – 5.4 kilograms;
  • table salt – 250 grams;
  • clean water - 5.4 liters;
  • garlic – 2-3 medium-sized heads;
  • horseradish (root part) – 15 grams;
  • tarragon - optional;
  • dill umbrellas.

Sort the mushrooms and remove excess debris. Remove the stem, as only the caps will be needed for salting.

Peel and chop the horseradish root and garlic cloves.


Now let's start preparing the brine. To do this, pour the specified amount of water into a large container, add salt, and add dill umbrellas.

Place the processed mushrooms in it and cook for 30 minutes. Do not forget to regularly remove foam from the surface. After the specified time, rinse the mushrooms, but do not pour out the brine. Place in a clean container, stirring with garlic and horseradish. Pour hot brine and place a press on top. Refrigerate. After 14 days, the mushrooms are used for their intended purpose.

In Korean

Components:

  • boiled mushrooms – 2 kilograms;
  • onion – 0.5 kilograms;
  • carrots – 180 grams;
  • garlic – 1 head;
  • chili pepper – 2 pieces;
  • Korean salad seasoning – 15 grams;
  • oil – 130 milliliters;
  • vinegar - 100 milliliters;
  • granulated sugar – 130 grams;
  • coarse salt – 20 grams.

Peel the onion heads and chop into strips. Grease a frying pan with oil, heat and fry the vegetable.

Peel and cut the carrots in the same way. Combine with vegetables in a frying pan. Remove the husks from the garlic and chop.

Mix boiled mushrooms with other ingredients according to the recipe. Pack into sterile jars and cover. Let it sterilize for a quarter of an hour. Carefully remove and roll up. The preparations are aromatic, tasty and are stored strictly in the refrigerator.

Forest crispy barrel milk mushrooms

In ancient times, housewives used wooden barrels to pickle milk mushrooms and other forest mushrooms. In order to feel the taste and aroma of the “gifts of the forest”, special attention must be paid to the processing of the container.

If the barrel is new, then soaking it for 2-3 days is enough so that the boards have time to swell.

If a wooden container has been used previously, then it needs to be soaked for 2 weeks, regularly replacing the liquid.


Before salting the milk mushrooms, you need to pour boiling water into the barrel and cool it. These steps allow you to properly prepare the container for canning.

You can salt milk mushrooms in wooden barrels according to any recipe described above.

Storage rules

Salted milk mushrooms should be stored in the cold. It is important that the sun's rays do not penetrate into the room. Can be in the refrigerator, cellar or dry basement.

Cold salting of milk mushrooms

Milk mushrooms have long been considered the most valuable and high-calorie mushrooms. Their nutrients are perfectly absorbed by the body, and any dish made from salted milk mushrooms has an inimitable taste. Milk mushrooms salted in a cold way are especially tasty. It is cold salting that contributes to the preparation of an unusually juicy and aromatic mushroom dish. And although finding rich “mushroom spots” is not easy, it is still worth it, because the final result will exceed all culinary expectations. Fans of mushroom appetizers especially revere milk mushrooms, so they approach the technology of salting them carefully and seriously. Among the colossal variety of recipes for cold pickling of milk mushrooms, there is one good recipe with simple ingredients. Ingredients for cold pickling of milk mushrooms:

  • milk mushrooms – 5 kg;
  • horseradish (leaves and root);
  • garlic;
  • cherry or currant leaves;
  • dill stems;
  • medium salt – 2 cups;

Recipe for cold pickling of milk mushrooms

The first thing to do with mushrooms is to wash and peel them. Next, you can transfer the milk mushrooms into a deep and wide dish (pan, bucket, and similar large containers). The dishes should be glass, enamel or plastic. Pour the mushrooms in the bowl with running cool water and cover with a voluminous non-convex plate, on top of which place some kind of weight (for example, a full jar of water) for oppression. Take the soaked mushrooms to a cooler place (basement) and leave the milk mushrooms for 3 days. Change the water in the container with the mushrooms at least 3 times a day. After several days, you need to remove the milk mushrooms, sprinkle each individual mushroom with salt and place it in a bowl for pickling. Between the mushroom layers, you definitely need to put chopped horseradish roots and peeled garlic so that the taste of homemade milk mushrooms for the winter turns out to be more piquant and rich. All mushrooms must be covered with double or even triple gauze, on which horseradish (several leaves) must be laid out so that the mushrooms do not darken.

Cold salting of milk mushrooms

You can place greens on top of the horseradish leaves. You need to press the mushrooms on top very firmly so that the brine comes out of them, which completely covers the milk mushrooms. In this state, the mushrooms should stand quietly for up to 1 month in a cool place. Sometimes look at the top of the mushrooms so that they do not “peek out” from the brine and become dry, otherwise they may become moldy. After pickling the mushrooms, they will need to be transferred to sterilized jars and not closed with lids. You can not remove the mushrooms from the pickling container, just leave the container with the mushrooms in a cold place. You should get clean and light mushrooms, but just in case, it is better to rinse the top layer of mushrooms. This cold pickling of milk mushrooms makes mushrooms an excellent appetizer and filling for caviar, salads and even cutlets. On any festive or everyday table, salted milk mushrooms will be an affordable and tasty luxury. Once you try this cold mushroom pickle, you will no longer be able to deny yourself the pleasure of enjoying this dish every year!

Recipe for cold salting of milk mushrooms with photo

How to pickle milk mushrooms for the winter: video

This video describes in detail the process of pickling milk mushrooms and explains how to quickly and easily pickle milk mushrooms at home.

A simple recipe for pickling milk mushrooms at home

 

 
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