home → Vegetables Delicious pickling of black milk mushrooms at home. Salted milk mushrooms for the winter Cold salted black milk mushrooms in jars

Delicious pickling of black milk mushrooms at home. Salted milk mushrooms for the winter Cold salted black milk mushrooms in jars

Most foreign reference publications classify these mushrooms as inedible. Domestic mushroom pickers do not share the opinion of foreign experts and go to harvest black milk mushrooms in shaded areas of birch and mixed forests from the beginning of August until the end of October. In winter, salted crispy mushrooms have not only excellent taste, but also medicinal properties, are able to compete with the best restaurant dishes. All that remains is to choose the appropriate recipe and figure out how to pickle black milk mushrooms for the winter.

Black milk mushroom in cooking

The taste qualities of black milk mushrooms are well known to those lovers of these mushrooms with slightly coarse flesh and a specific, slightly resinous aroma, who have mastered the secrets of their proper preparation. Nigella is pickled, boiled, fried, used as a side dish, added to stews, and used as a filling for pies. But the most common method is salting black milk mushrooms, during which each salted mushroom changes its black color to purple-burgundy. Mushrooms prepared in this way not only have an amazing taste, but also successfully replace meat, provided that the milk mushrooms are properly prepared for cooking.

From collection to processing

Demonstrate the wonders of dexterity by looking for nigella tubercles under the forest floor? that's only half the battle. Having delivered the collected mushrooms home, you will have to work hard before remembering your favorite recipe for preparing milk mushrooms for the winter.

Sorting

To make the finished treat really tasty, it is better to divide the milk mushrooms. Small and strong mushrooms are prepared separately from mature specimens with a large cap. This is how the taste qualities of the future snack are fully revealed. In addition, young specimens are more aromatic and crunchy. Sorting by type requires special attention. You can follow the example of some housewives and cook, for example, white milk mushrooms together with black ones. However, in this case the one will be lost unique taste and the aroma inherent in each type of mushroom, since white milk mushrooms are salted differently than black ones.

Cleaning up debris

Using a hard, wide brush, it is necessary to remove accumulated debris and needles. The caps usually collect more, so the brush is replaced with a knife, with which the debris is scraped off from each fruit. The cleaning process is one of the most important, since any foreign matter can cause poisoning.

Removing softened and darkened areas

A sharp knife is used to free healthy pulp from damaged areas.

Washing

Running water will help completely remove all debris. Each mushroom is washed with special care and placed on a sieve.

Soaking

This procedure is included in all existing pickling recipes, as it eliminates bitterness and acrid taste. The milk mushrooms, cleared of debris and washed, are placed in a wide container and filled with water at room temperature with the addition of salt. The amount of salt is 1 tbsp. l. for 2 liters of water, which needs to be changed every day. The soaking time for nigella is from 3 to 7 days. If the milk mushrooms are mature with large caps, then the water must be changed at least twice a day. After soaking is completed, the nigella are washed and placed on a sieve to remove excess liquid.

Basic rules for salting

When all the necessary requirements for preparing mushrooms have been met, you can begin pickling black milk mushrooms at home. For the best result, you will need to carry out a kind of test: cut off a piece of mushroom with a sharp knife and taste the cut. The absence of unpleasant bitterness will be a signal to start salting nigella for the winter.

Intermediate steps such as right choice salt (it is better to use ordinary table salt, without any additives or flavor enhancers), the determination of the salting method, as well as the place where the nigella will be located until serving, must be completed by the time the soaking process is completed.

Choosing the appropriate salting method

For those for whom mushroom harvesting and preparation have already become a family tradition, there is no need to find an answer to the question of how to pickle black milk mushrooms for the winter. Each of these families has its own special recipes. But beginners have to act by trial and error, because different ways and even the most insignificant nuances can change the taste of the finished product in one direction or another.

The main task is to choose the most suitable salting method. Here it is necessary to be guided by individual requirements. For example:

It is more convenient to prepare a large number of nigellas using cold method pickling.
For those who don’t like to wait, the hot method is more suitable, since the soaking time for milk mushrooms in brine will be only one month.
More patient people will like the cold method. If there is storage space in the cellar, the aging time of milk mushrooms falls within the range of one and a half to two months.
Mushroom pickers who are undemanding about the appearance of the finished product will prefer the hot salting method, since with the cold method each mushroom must be whole and placed in the brine strictly with the cap down.
For pickling, there is a wooden tub specially designed for this purpose, as well as a cellar where the pickled mushrooms can spend a long time. In this case, the cold salting method is ideal.
You can also salt nigella in a glass container, and wait for the preparation to ripen, placing it for storage in the house. Simple pickling In this case, hot-cooking black milk mushrooms for the winter turns out to be the best choice.
High demands are placed not only on taste and aroma, but also on the degree of softness of the finished milk mushroom. Prefer crunchy mushrooms over soft and pliable ones? Then you need to salt only cold.

The best recipes for the owner's piggy bank

Let's look at several recipes that are suitable for pickling a delicious mushroom.

Hot salt: recipe No. 1

This is the simplest option for preparing hot salted black milk mushrooms for the winter.

Peeled, washed and soaked mushrooms are brought to a boil.
Then the milk mushrooms are removed from the boiling water using a slotted spoon, and the water and foam are drained.
The nigella are returned to the container and filled with clean water again. The required amount of rock salt without additives or flavor enhancers is also added to the pan. The brine should be saturated.
In the resulting salt solution, nigella is boiled for an hour.
After cooking is completed, a bay leaf is placed in the pan, allspice peas and clove buds are added.
After this, the mushrooms are left alone until they cool completely.
Next, the bay leaf is removed. The mushrooms are removed and placed in glass jars.
The brine from the pan is added as the mushrooms are placed. For those who like a more piquant taste, it is recommended to add finely chopped dill and garlic to each jar.
The finished product is placed in a cool place.

After about 5-7 days, the mushrooms can be served.

Hot salting: recipe No. 2

The second option, which describes how to pickle black milk mushrooms in a hot way, is no less simple than the previous one. The nigella are boiled, placed on a sieve, and then laid out in layers in an enamel bucket or pan, sprinkled with rock salt at the rate of 2-3 tbsp. l. for 1 kg of black milk mushrooms. A large plate with pressure is placed on top. You can try the results of your work in just a couple of weeks.

Cold method: recipe No. 3

To salt black milk mushrooms in a cold way, you will need an enamel container (bucket, pan, tank). In it, currant leaves are located at the bottom, and then mushrooms are placed in layers, positioned strictly with their caps down. Each layer must be sprinkled with rock salt. The amount of salt is 2-3 tbsp. l. per 1 kg of nigellas that have already undergone the soaking procedure.

You can simultaneously add spices such as dill, garlic (optional), cloves, allspice peas. However, there are connoisseurs of salted mushrooms who prefer the product to be completely free from any spices. The main thing is that they are crispy and retain their unique aroma.

The last layer is covered with a clean cloth. Next, a plate and pressure are placed. Gradually, brine begins to appear in the container. It is necessary to carefully ensure that the milk mushrooms are completely immersed in the salty liquid. If it is not enough, add brine prepared from 1 tbsp. l. salt per 0.5 liters of water. Be sure to keep an eye on the fabric on the surface. If traces of mold appear, the fabric should be washed and washed more often. Salting time is 40 days.

Another option for cold salting: recipe No. 4

The traditional cold pickling of black milk mushrooms is still practiced in villages. The washed nigella are soaked for only 7 hours, and then placed in layers in wooden tubs. Dill, garlic are also added there. currant leaf and salt at the rate of 60 g of salt per 1 kg of black milk mushrooms. A clean cloth is placed on top and oppression is placed. The salting period is from two to three weeks. Large tubs are not filled immediately, but as fresh mushrooms arrive.

By choosing a way to prepare black milk mushrooms for future use, and spending very little time processing the harvest, in winter you can get excellent snack not only for the holiday table. Salted mushrooms will especially please you during a long fast, since they replace meat with great success.

Any type can be preserved edible mushrooms. Particularly tasty are preparations made from lamellar types of fruits: milk mushrooms, trumpet mushrooms, russula, etc. Today we will talk about black milk mushrooms or nigella, the second name given by the people because of their appearance. The species is not particularly popular among mushroom pickers, since not everyone knows how to prepare it correctly. Therefore, we suggest considering recipes for preparing black milk mushrooms for the winter.

Cold method

This method is very labor-intensive, so salting will not be quick. The result of such work will certainly surprise you with its taste and aroma. Despite the long soaking, the cooking method is popular with many housewives. The cold version allows you to preserve all the vitamins and other substances that benefit the body.

Products:

fresh mushrooms - 1.5 kg;
non-iodized salt - 75 g;
dill (umbrellas and stems) - 8 pcs.;
black peas - 10-15 pcs.;
currant leaves - 15 pcs.;
bay leaf - 15 pcs.;
horseradish leaves - 15 pcs.;
garlic - 5 cloves.

The operating procedure is as follows:

Sort out the collected mushrooms, remove debris, dirt and rotten fruits. Cut off the stems, as they are not used for pickling. Only the caps are used, and the second part can be boiled and frozen for soup or a second course.
Place the prepared ingredient in a deep saucepan and fill with filtered water. Place in a cool place for 3-4 days. This is required so that the mushrooms release bitterness and toxic substances that spoil the taste of the product. It is recommended to change the water and rinse the fruits every morning and evening.
We will salt the milk mushrooms in an enamel bucket. Therefore, it needs to be thoroughly washed with soap and doused with boiling water 2 times.
Rinse the aromatic herbs, place on a dry kitchen towel and dry. Remove the peel from the garlic cloves and chop into half rings.
Place some laurel leaves, currants, horseradish, garlic slices, peppercorns and dill inflorescences along with stems on the bottom of the prepared container. Place a small layer of mushrooms, making sure to add plenty of salt on top. Continue adding prepared foods until they are gone.

Advice! If the caps are large, then they can be cut into several parts.

The last layer of mushrooms must be covered with horseradish leaves, and then with gauze folded in several layers. Place under pressure.
After some time, the caps will begin to secrete juice, which must cover the mushrooms along with gauze and leaves. If there is not enough brine, then you must prepare a new solution and add it to the required volume. Otherwise, the caps will begin to become moldy.
Place in a cool place and leave for 1.5 months, adding brine if necessary. Place into clean, sterile jars. Close and store in a cool place.

Pickling in cabbage leaves

The recipe for making bitter black milk mushrooms is quite unusual, but it allows you to turn the tasteless mushroom fruits into a good salty snack. The workpiece will always go off with a bang. The mushrooms will absorb the aroma of salted cabbage and acquire an original flavor. Let's look at how black milk mushrooms are salted according to an unusual recipe.

Products:

cabbage - 10 large leaves;
table salt without additives - 200 g;
fresh mushrooms - 5 kg;
horseradish root - 100 g;
dill (umbrellas + stems) - 20 pcs.;
cherry leaves - 22 pcs.;
garlic - 70 g;
currant leaf - 22 pcs.

Sort the main ingredient, remove damaged parts, leaves and twigs. Rinse thoroughly under water, place in an enamel bucket and fill with salt solution (add 180 g of non-iodized salt per 10 liters of filtered liquid). Cover and leave for 3 hours. This action allows you to remove all living creatures from the mushrooms, which will then end up on the surface of the water. Strain and rinse the milk mushrooms again. Fill with water again and leave for 5 hours.
Wash the cabbage leaves and cut into large squares or rectangles. Peel off the skin of the vigorous root in a thin layer and chop into rings 2 mm thick. Divide the garlic into cloves and remove the husks, rinse and cut into slices.
Wash and dry fresh aromatic leaves, dill. Place the following ingredients in layers on the bottom of an enamel pan: mushrooms, salt, dill, garlic, horseradish and leaves. We distribute the ingredients in the same way until they run out.
The last layer must be covered with cabbage leaves. Place a wooden round cutting board on them and a heavy weight on top. Leave the container with its contents room temperature for 35 hours. During this time period, be sure to stir 2 to 4 times.
After the time has passed, place the snack tightly in sterile jars, close and refrigerate. After 60 days, the snack can be consumed.

Hot method

Considered one of the most popular salting methods lamellar mushrooms. The cooking process is simple and does not take much time. Due to heat treatment, the fruits remain elastic and do not fall apart. Let's figure out how to hot-salt black milk mushrooms for the winter.

Products:

fresh mushrooms - 2 kg;
filtered water for cooking - 4 l;
rock salt - for cooking - 120 g;
peppercorns - 20 pcs.;
sweet peas - 10 pcs.;
carnation inflorescences - 2 pcs.;
bay leaf - 2 leaves;
dill umbrellas - 10 pcs.;
for brine, filtered water - 1.5 l;
rock salt - 120 g;
oil - 75 ml.

Sort the mushrooms, remove twigs and dirt. Cut out the stems and thoroughly clean the caps using a small brush. Place the prepared fruits in an enamel bowl and pour cold liquid, cover and leave on the table for 3 hours.
Drain in a colander and place in a saucepan, add the required amount of cooking water, add salt and bring to a boil. Cook for 20 minutes at medium heat; the foam that forms on the surface must be removed regularly.
Pour brine water into a second pan, add laurel leaves, peppercorns, and cloves. Boil, add salt and cook for 5 minutes, stirring regularly. Place the dill inflorescences and turn off the heat on the stove.
Strain through a sieve, wait until excess moisture drains. Place spices from the brine at the bottom of the container where the salting will take place, then mushrooms and fill them with the hot mixture.
Due to their lightness, the caps will begin to float, so they need to be pressed down a little by placing a press. Place in a cool place for 3 days. After the time has passed, place in sterile jars, fill with brine without adding 5 mm to the edge and add 2 tablespoons of vegetable oil to each container. Cover with plastic lids and place in the refrigerator. After 30 days, black milk mushrooms can be consumed.

With onions

Salted black mushrooms with onions are a tasty, pleasant preparation that does not contain unnecessary ingredients. Onion goes well with any “forest gifts”. We suggest you consider a recipe for the winter on how to salt nigella.

Products:

fresh mushrooms - 10-liter bucket;
non-iodized salt - 320 g;
onion - 400 g.

The cooking process will be like this:

If desired, you can increase the amount of onions. Sort the milk mushrooms, remove unedible fruits and debris. Rinse thoroughly, place in a large saucepan, fill with filtered water, cover and leave for 4 days, changing the liquid regularly.
Peel the onion, rinse, chop into rings 3-4 mm thick. Place the fruits in a colander and wait for the liquid to drain.
Wash the container where the mushrooms will be salted and scald with boiling water. Place milk mushrooms in it in layers, then salt, onion rings and so on until all the products are gone. Place under a press for 1.5 months, putting it in a cool place. After the time has passed, place in sterile jars and close.

Black milk mushrooms without spices - simple and tasty

Products:

mushrooms - 5 kg;
rock salt - 0.24 kg.

The preparation itself is as follows:

Sort out the black milk mushrooms, remove dirt and unedible parts. Wash well, place in a suitable pan, fill with water and place under a press for best soaking. Leave in this form for 3 days, regularly changing the water so that the “forest fruits” do not sour.
Drain in a colander, rinse and place in enamel pan generously sprinkle each layer with salt. Place the cargo on top and leave the container with the contents for 3 days. Every day you need to carefully mix the snack.
Wash the jars with soap and soda solution and heat in the oven. Spread the mushroom fruits tightly; there is no need to spill the brine. Close tightly and store in a cool place for 60 days. Afterwards you can eat it.
Preserving salty, crispy black milk mushrooms is quite difficult. To do this, you need to follow several rules: a dark, well-ventilated place, and a certain temperature (from 0 to +6, but no more). The higher the temperature, the greater the risk of mold and spoilage of the preserved food. The best place is considered to be a refrigerator or cellar.

Properly soaked, skillfully salted and preserved black milk mushrooms turn out very tasty and aromatic. An indisputable advantage is the preservation useful properties. The salted pulp is rich in substances that remove chronic inflammatory processes.

“Gypsy baby”, “nigella” and even “toadstool” - all these names in common people belong to one of the most famous delicacies in world cuisine, a gourmet lover - black milk mushroom.

Black milk mushrooms are mushrooms, representatives of the Russula family, inconspicuous for mushroom pickers and, according to some professional publications, conditionally poisonous.

What this mushroom looks like, its differences from its counterparts, search methods, as well as the most popular recipes for preparing black milk mushrooms will be described in our article.

You will also find out whether it is possible to grow this mushroom delicacy at home!

Origin

Black milk mushroom belongs to the genus Lactaceae, the Russula family. Currently, about twenty types of different milk mushrooms are known, some are classified as edible, others are conditionally edible. Black milk mushroom in foreign catalogs often refers to inedible mushrooms, in Russia he has long and successfully been considered one of the most delicious mushrooms for pickling and is officially classified as a conditionally edible species.

The composition of milk mushrooms is also worth special attention. First of all, it is a fairly high-calorie product that contains a large amount of protein, even more than chicken meat. The mushroom is also rich in B vitamins and is one of the few foods plant origin, which contains vitamin D. Hence the universal love for this product on the part of vegetarians and followers of a healthy lifestyle.

INTERESTING FACTS!Milk mushrooms were popular back in the days of Kievan Rus, as evidenced by some chronicle sources. Our ancestors accurately noticed that this mushroom does not grow alone and called it a “pile” or “heap.” And what’s surprising is that these days, its popularity is not falling; for example, in Siberia I consider it the most useful of all types.

What does this tasty and healthy mushroom look like?

The leg is about six to eight centimeters in height and two to three centimeters in diameter, the cap is funnel-shaped, slightly raised up. The diameter of the milk mushroom cap is about fifteen centimeters. The color shades of the cap range from brown to dark olive. The color in the center is always several tones darker than the color of the edges of the mushroom cap. Depending on the habitat and type of forest, the caps of milk mushrooms may or may not have a sticky coating, depending on the moisture level of the forest.

How to distinguish a black milk mushroom from a false milk mushroom and from a pig mushroom

Unfortunately, it is very easy to confuse the black milk mushroom with its poisonous counterparts - the false milk mushroom and the black milk mushroom, which in recent years have increasingly become classified as poisonous mushrooms, due to the ability to accumulate heavy metals.

Rules

Harmful substances were discovered in the pig, which, when entering the human body, lead to a significant decrease in red blood cells in the blood, which can provoke severe intoxication, even death. The danger is that manifestations of poisoning may not occur immediately, but several hours and sometimes years after eating the mushroom!

IMPORTANT! Be careful when picking mushrooms! In recent years, there has been a trend towards mimicry of poisonous mushroom species, which are becoming more and more similar in appearance to edible mushrooms. And such cases of poisoning with “familiar mushrooms” are becoming more and more frequent!

You need to know a few simple nuances in order to be able to distinguish black milk mushrooms from poisonous “imitators”:

Black milk mushroom usually always grows straight.
The downward plates of the black milk mushroom are evenly attached to its leg
The milk mushroom plates are always light

Appearance of the pig

Now let's look in more detail at the differences between black milk mushrooms and svinushka and false ones.

In the forest, black milk mushrooms often grow next to pig mushrooms and can confuse an inexperienced mushroom picker. If you examine both mushrooms in detail, you can note that the svinushka has a larger cap, up to twenty centimeters in diameter, versus an average of no more than fifteen centimeters of the cap of the milk mushroom. The shape and shades of the pig's cap are also slightly different - the cap is first convex and then flat, with the edge turned inward. The color is yellow-brown, sometimes with an admixture of olive. The flesh of the mushroom is light brown, darkens when cut. The plates can be easily removed from the cap. The leg is up to nine centimeters, the same color as the cap, and, as a rule, is shifted to the side and narrowed downwards.

The difference between black milk mushroom and its false and poisonous counterpart

The cap is from four to twelve centimeters in diameter, dense and fleshy, sometimes with a tubercle that is first folded along the edge and then droops. The older the false mushroom, the more “naked” its cap is. The color ranges from purplish-reddish to dirty pink with a gray or brown tint. The plates are narrow, whitish, becoming beige-pink or orange-ocher with age. The leg is dense, over time it becomes hollow Pulp false mushroom yellowish with a reddish tint.

Where does the black milk mushroom grow, the subtleties of search and transportation

The season for collecting black milk mushrooms begins in August and lasts until the end of autumn. “Habitat” – clearings and edges in pine-birch and mixed forests; sometimes these mushrooms can also be found on mountain slopes and abandoned country roads.

As mentioned earlier, black milk mushrooms grow in groups, so if you find one mushroom, then most likely there is a whole “nest” lurking nearby, but despite their rather large size, the camouflage of milk mushrooms in a pile of leaves is comparable to the camouflage of a chameleon.

INTERESTING!Many experienced “hunters” of black milk mushrooms rely on their sense of smell when searching for them, assuring that this genus of mushrooms is characterized by a specific mixture of smells of mushrooms, fruits and pepper spices, which allows them to accurately determine their location.

It is better to collect milk mushrooms after light rain and of medium size, this way they will be stored longer and reduce the risk that the mushrooms are overripe and wormy.

The mushroom must be cut carefully, not broken or uprooted, so as not to damage the mycelium. The leg should be cut off close to the ground.

Milk mushrooms belong to the genus Lactiferae and the structure of their tissue is fragile and brittle, so mushrooms must be stacked in such a way that there is space between them. If the milk mushrooms are placed tightly, they will probably be damaged.

Is it possible to grow black milk mushrooms at home?

Many gourmets would like to be able to grow black milk mushrooms industrially or at least in their dachas, and theoretically this is possible. But practically too problematic.

The milk mushroom grows in close symbiosis with the tree; its mycelium is located in its roots. In addition, milk mushrooms “grow” to certain tree species, so it is very difficult to grow them at home.

Dishes from black milk mushrooms

Preparing black milk mushrooms before salting

Black milk mushrooms are very tasty and there are many recipes for preparing them. However, they all take a very long time. And you need to start with the mandatory preparatory activities.

Mushrooms must be washed very thoroughly, as they usually contain a lot of soil and sand, which can significantly spoil the taste of any dish.

It is better to cut large mushrooms into several parts, so that with prolonged soaking the bitterness can be completely eliminated. Small mushrooms do not need to be cut.

Milk mushrooms contain milky juice, so they should be soaked in lightly salted water for three days. The water needs to be changed every six to seven hours. Any container for soaking is suitable, except galvanized and aluminum. The container with mushrooms should be kept in a cool place.

Salting black milk mushrooms cold and hot

There are two main ways to pickle black milk mushrooms: cold and hot.

Cold salting- a lengthy procedure, but cooks resort to it more often, since it is believed that the taste of milk mushrooms when cold-salted is more unique and resinous.
Hot salting much simpler and less time-consuming, but the taste of mushrooms is not so bright.

Let's look at each of these recipes for cooking black milk mushrooms in more detail.

Cold pickling

We will need per 1 liter:

– black milk mushrooms 1.5 kg;
– rock salt – 3-4 tbsp. l.;
– horseradish leaf – 5 pcs.;
– bay leaf – 5-6 pcs.;
– garlic – 2-3 cloves;
– black pepper – 1-2 tsp;

Initially, milk mushrooms must be prepared for salting as described above in the article. After three days we get the mushrooms. Each milk mushroom is rubbed with salt and placed in layers in a pan, alternating with sliced horseradish and garlic. The laid out layers are covered with gauze, currant or cherry leaves and horseradish leaves are laid on top. I install the oppression and keep it in a cool place for a month. It is important to ensure that the milk mushrooms do not become moldy and to regularly add brine. A month later, the mushrooms are rolled into sterilized jars.

Hot salting - a minimum of time and effort

Ingredients for pickling per 1 liter:

– black milk mushrooms 1.5 kg;
– rock salt – 3-4 tbsp. l.;
– currant or cherry leaf – 5-6 pcs.;
– horseradish leaf – 5 pcs.;
– bay leaf – 5-6 pcs.;
– dill, umbrellas/dry – 4-6 pcs./3-4 tsp;
– garlic – 2-3 cloves;
– black pepper – 1-2 tsp;
– black pepper, sweet peas – 4-6 pcs.

Soak the mushrooms for at least three days. Let's get it. Place in a saucepan, add water so that the mushrooms float freely and cook over medium heat. Once it boils, wait 20-30 minutes.

In another pan, prepare the brine. Mix 1 liter of water, 2 tbsp. salt and put on fire. After it boils, add all the other spices except garlic.

Transfer the boiled mushrooms from the first pan into boiling brine. Cook for 30 minutes. Turn off and let cool. Then add the garlic, mix and put it in a cool place under a load for 10-15 days. After two weeks, our salted crispy milk mushrooms are absolutely ready to eat.

Marinating black milk mushrooms

The most popular pickling method is marinating in brine with garlic, vinegar, pepper and bay leaf; some cooks also add cloves.

The process is simple:

Soak the mushrooms for at least three days. Transfer to a saucepan and bring to a boil over heat. The milk mushrooms should boil for at least 10 minutes. During the cooking process, you need to regularly remove the foam from the mushrooms. After 10 minutes, put it back in the city and rinse under running water.
Prepare the brine for 1 kg of milk mushrooms. Mix the ingredients (1 liter of water, 2 tablespoons of salt, bay leaf, horseradish, pepper), bring to a boil and cook for 15 minutes.
Place garlic, dill, currant leaves on the bottom of sterilized jars, then loosely place mushrooms on top, fill with marinade and add 1 tsp. 9% vinegar per 1 jar.
Close the lids, cover with a warm blanket and let cool completely. It is better to store pickled black milk mushrooms in a cool, dark place.

Fried black milk mushrooms

How to properly fry a delicacy mushroom?

Frying black milk mushrooms is not as popular as salting them, but also has a right to exist. For this method of preparing black milk mushrooms, it is best to use only the caps.

Soak the mushrooms for three days. Boil in boiling water twice for 5 minutes, changing the water each time.

Place the mushrooms in a colander and let them cool and drain off excess water. Then finely chop and simmer covered in a frying pan without adding oil for 10 minutes.

The juice that was released during the stewing process must be drained and added to the pan. vegetable oil, garlic and parsley and fry the milk mushrooms until golden brown.

Bon appetit!

Black milk mushrooms are mushrooms that have been known since ancient times. They are very popular in Russia, especially in Siberia. As a rule, they are served salted. These mushrooms not only have an amazing taste, but also have a number of medicinal properties.

For lovers of original and delicious preparations we have also prepared other options for preparing twists, such as, for example, and.

Hot salting of milk mushrooms is one of two popular ways of salting this product. This preparation method is relatively simple and will not take much of your time. Despite the fact that milk mushrooms are boiled in water using this method, later, in their finished form, they remain quite elastic and do not fall apart. The proposed salting method is very good for mushrooms of the conditionally edible category, which includes milk mushrooms.

Need to:

fresh black milk mushrooms - 1.5 kg;
plain water (for boiling) - 4 liters;
non-iodized salt (for boiling) - 6 tbsp. l.;
black polka dots pepper - 15 pcs.;
allspice peas - 5 pieces;
cloves (spice) - 1 pc.;
laurel - 1 leaf;
dill umbrellas - 7 pcs.;
clean water (for brine) - 1 liter;
non-iodized salt (for brine) - 6 tbsp. l. per liter;
vegetable oil - 50 gr.

How to pickle black milk mushrooms in a hot way:

Milk mushrooms are mushrooms that not only hide from the eyes of seekers, but also like to hang a bunch of forest debris on their hats. Their further cleaning takes a long time and is probably the most tedious task. Wash the indicated number of black milk mushrooms thoroughly, removing all dirt on the mushrooms; when cleaning the caps, you can use a small brush or just a toothbrush.
Pour the washed mushrooms with cold water and soak for three hours; in principle, you don’t have to do this step, since with the hot pickling method, the main thing is to boil the mushrooms, and pre-soaking is not necessary.
Pour four liters of plain water into a large saucepan (the milk mushrooms will be cooked in it), boil, pour coarse salt into the bubbling liquid according to the recipe and add all the mushrooms. Boiling will take a little time - only 20 minutes (stove heat is medium). The foam that appears during the cooking process must be removed.
Place a separate pan of water on the stove, this is where the brine for the milk mushrooms will be prepared. Add bay leaf, two types of peppercorns and cloves. Wait until the water boils, then add non-iodized salt and boil the brine for five minutes. Throw in the dill umbrellas next and turn off the heat.
In the meantime, place the boiled mushrooms in a colander, leave to drain the excess liquid, and pour out the very water in which the milk mushrooms were boiled; it will no longer be needed.
Prepare any container where the milk mushrooms will begin to be salted (for example, a wide container or bowl), place the caught spices and herbs from the brine on the bottom. Next, put all the milk mushrooms and pour hot brine over them, so that it completely covers the mushrooms.
The milk mushrooms will float, since they are lighter than water, so their area must be pressed down with some object of the same size (board, plate, pan lid, etc.), and a press must be placed on top.
Place in any cool place and wait three days.
After time has passed, pack the mushrooms into jars, place the milk mushrooms tightly enough so that there are no voids, and evenly distribute the herbs and spices at the bottom of each container.
Fill the mushrooms with brine almost to the edges of the jar, leaving a couple of millimeters, and distribute the brine to the very top. oil.
Close the jars with non-metallic lids and put them in the pantry or cellar.
Hot-salted black milk mushrooms will be ready in a month.

How to salt black milk mushrooms in a cold way

This pickling recipe will require quite a lot of time, but the result of painstaking work will definitely please everyone. Despite the lengthy process of soaking mushrooms, most housewives choose this method of pickling. Black milk mushrooms cooked using the cold method are very healthy, as they retain all natural microelements and vitamins.

List of ingredients:

freshly picked milk mushrooms - 1 kg;
coarse salt - 50 g;
dill umbrellas with stems - 5 pieces;
peppercorns (black) - 7-10 pieces;
large currant leaves - 10 pcs.;
cherry leaves (or bay leaves) - 10 pieces;
horseradish - 10 leaves;
garlic - 3 large cloves.

Cold salting of black milk mushrooms:

Rinse freshly picked mushrooms in running water, clearing them of forest debris, separate the stems from the caps. For preservation, we only need the caps; if desired, the legs can be boiled separately and used at your discretion (for soup, fry, freeze).
Prepare a wide and deep container, for example, an enamel basin or pan. Place the mushroom caps in the selected container and fill with cold water. In this state, the milk mushrooms should stand for 1 to 3 days, and the water is changed 2-3 times a day so that foam does not form and the mushrooms do not sour. During the long soaking process, toxins that might have been absorbed by the milk mushrooms come out of them, and the bitterness also goes away.
Further salting will take place in other containers: wooden tubs, clay or glassware, to choose from.
Wash and dry all dill leaves and umbrellas. Peel the garlic and cut into arbitrary pieces.
Place some of the leaves (cherry, currant and horseradish), chopped garlic cloves, peppercorns, and dill stems on the bottom of the container selected for pickling. Cherry leaves are often replaced with bay leaves without sacrificing flavor.
Place a layer of mushrooms, but not all of them, and add salt. Then the process is repeated: leaves, milk mushrooms, salt, until the ingredients run out. If the caps are very large, they can be cut into several parts; small and medium ones can be left whole.
Be sure to cover the last layer of mushrooms with horseradish leaves, then cover with gauze or white cotton cloth folded in several layers.
Press down with a flat board or plate and place the weight. The caps will produce juice that should cover them.
Leave them in a cool place for 1 month or 40 days, make sure that the top layer is always covered with mushroom brine, otherwise the caps will become moldy.
After this time, the mushrooms will be well salted and become suitable for consumption. Pack in pre-sterilized jars and store in the refrigerator (other options, basement, cellar).

Salting black milk mushrooms recipe without spices

Delicious black milk mushrooms, cooked without any spices, despite the minimum ingredients, are in great demand. Having tasted these salted milk mushrooms, you will be able to enjoy the pure taste of mushrooms, not seasoned with extraneous tastes.

Necessary:

milk mushrooms (fresh) - five kilograms;
coarse salt (without adding iodine) - 250 grams.

How to pickle black milk mushrooms for the winter:

Clean fresh mushrooms from dirt, cut off all suspicious areas. Rinse thoroughly in water.
Place clean and processed milk mushrooms in any enamel container, pour here cold water, press down with a press, so the mushrooms are immersed in the liquid.
Soak for 2 to 5 days, remembering to change the water every time foam appears.
After 5 days, the mushrooms will definitely be ready for pickling, as the pulp will no longer be bitter. The total volume of milk mushrooms will be significantly reduced. Cut large specimens into smaller pieces.
Place soaked and prepared mushrooms in a wide, deep container (for example, a basin), and sprinkle with salt every 3-4 cm.
Place a flat object (for example, a board, lid, plate) on top of the last mushroom layer so that it completely hides them. Place a heavy load. Thus, the milk mushrooms should stand for three days, and every day you need to carefully knead the mushrooms in the container.
After time, place the salted preparation into prepared jars. Mushrooms should be laid in very dense layers. Milk mushrooms will be stored without brine. Lids for jars should not be metal.
Place the filled jars in a cold cellar (refrigerator) for a couple of months, during which time the mushrooms will cook and be edible.

How to pickle black milk mushrooms for the winter in cabbage leaves

An interesting recipe for this preparation will show how tasty and relatively quickly you can turn bitter milk mushrooms into an excellent salty snack, which is always one of the first dishes eaten with a bang. The mushrooms will absorb the juices of the salted cabbage, thanks to which they will acquire an original taste.

You will need (for five kg of black milk mushrooms):

cabbage - 8 large leaves;
salt (not iodized) - one glass (220 g);
large horseradish root - 1 piece;
old dill (with umbrellas) - 20 pcs.;
cherry - 20 intact leaves;
garlic head - 1 piece;
black currant leaves - 20 pcs.

Salted black milk mushrooms recipe:

Sort the mushrooms, wash and pour salted water for 3 hours (concentration - 170 grams of salt/10 liters of plain water). In the process, all the living creatures that were in the mushrooms will emerge.
Next, pour out the salt water, thoroughly wash the mushrooms and cover with plain water for five hours.
Wash all the leaves well, cut the cabbage leaves into large pieces.
Peel the horseradish root and cut into rings.
Rinse the dill under cool water.
Divide the head of garlic into cloves, peel them and cut into slices.
Place the soaked mushrooms evenly in layers in a basin as follows: mushrooms with salt, dill umbrellas, chopped garlic, horseradish rings and leaves (each layer of milk mushrooms two caps thick) and so on.
Be sure to cover the last layer of mushrooms with cabbage leaves, place a wooden circle or lid on them, and place any heavy press on top of everything.
Leave the basin with milk mushrooms at room temperature (20 to 25° Celsius) for 1.5 days (30 to 40 hours). While salting in the basin, the mushrooms must be stirred at least 2 times.
Next, transfer the milk mushrooms into jars of any size, the main thing is that the mushrooms fit tightly to each other, place the containers in the refrigerator, wait two months, after which you can eat.

How to pickle black milk mushrooms with onions

Milk mushrooms salted with onions, delicious salted preparation, in which there is nothing superfluous. Onions go well with any mushrooms and milk mushrooms are no exception.

What do you need:

milk mushrooms - 1 bucket (volume 10 l);
salt - 1.5 tbsp. (330 g);
onions - from 5 large heads.

How to salt black milk mushrooms recipe:

In this preparation, the amount of onion is placed from 5 heads, that is, you can add more at will.
Prepare mushrooms for pickling: peel, rinse and soak in water (3 to 5 days). Change the water every time foam begins to appear on the surface, otherwise the milk mushrooms will simply deteriorate and turn into poison.
Cut the onions into rings.
Place the soaked milk mushrooms in a large container, alternating as follows - mushrooms, salt, onion rings, and so on.
Place the contents of the container under heavy pressure and leave for 30-45 days (the place should be cool).
When the time comes, place the mushrooms in jars and store in the refrigerator.

Salted black milk mushrooms are undoubtedly an excellent appetizer for a variety of table treats, as well as for alcoholic strong drinks. In addition, they are used as one of the ingredients in various dishes, so harvesting black milk mushrooms for the winter is a very profitable business.

Also great for festive table, and preparing it will not take you much time.

Salting of black milk mushrooms is carried out using hot and cold methods. Before processing, mushrooms are soaked for 3 days to remove bitterness.

Pickled black milk mushrooms are served with hot dishes and vegetables.

Number of servings: 5
Preparation time: 72 minutes
Cooking time: 90 minutes

How to hot pickle black milk mushrooms

An ancient Russian appetizer is served with sour cream, onions and herbs.

Preparation:

Soak the mushrooms for 4 days, remembering to change the water 2 times a day. This procedure is needed to remove the caustic milky juice from milk mushrooms.
Place the pieces in boiling water and cook them for 30 minutes, skimming off the foam.
Rinse the mushrooms again, cut the largest ones into 2-4 parts.
Mix the preparations with chopped horseradish leaves and dill umbrellas.
Place the food in a deep bowl and sprinkle it with salt. Cover the workpieces with a plate, place on top liter jar with water.
Place the mushrooms in the cold and leave them for 14 days. You can try the lightly salted snack after 1-2 days.

The preparations must be washed before use.

Recipe for cold pickling of black milk mushrooms

This method does not involve preliminary heat treatment, so the mushrooms are salted for at least 45 days.

Ingredients:

black milk mushrooms – 1 kg;
garlic – 1 head;
salt – 40 g;
cherry leaves – 5 pcs.;
black currant leaves – 4 pcs.;
bay leaf – 4 pcs.;
dill rosettes – 2 pcs.;
horseradish leaf – 1 pc.

Cooking steps:

Cover the mushrooms with water and leave them for 3 days. Change the infusion every 8-12 hours.
Cut the garlic into slices, chop the herbs.
Place the milk mushrooms in the pan, caps down. Sprinkle each layer with salt, garlic and herbs.
Cover the workpieces with whole leaves, place a plate on top and place a jar of water.
Place the mushrooms in the cellar or refrigerator. In winter, the workpieces can be kept on a glazed balcony.

Rinse the finished treat and soak for 12 hours to get rid of excess salt. Serve the appetizer with vegetable oil, green onions and sour cream.

Salted milk mushrooms with mustard

Mushrooms prepared according to this recipe are crispy and flavorful.

Ingredients:

milk mushrooms – 1 kg;
water – 500 ml;
salt – 60 g;
mustard beans – 15 g;
garlic – 2 cloves;
horseradish leaves – 2 pcs.;
peppercorns – 2 pcs.;
dill umbrella – 1 pc.

Preparation:

Soak the mushrooms for 3 days, put them in water. Add mustard, spices and salt.
Boil the brine and cook the milk mushrooms for 10 minutes.
Transfer the preparations into a jar, sprinkling the layers with chopped garlic and herbs. Cover the workpiece with a plastic lid and refrigerate it.

The treat will be ready in 10 days.

Salted milk mushrooms are added to soups, vegetable stew and salads.

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