Salted milk mushrooms are especially appetizing. By using good recipe salting milk mushrooms in a hot way, you can provide yourself with supplies for the winter.
In ancient times, wooden tubs were usually used for salting.
Today the most commonly used glass containers, which is environmentally friendly and retains all the qualities of the dish.
Preparing mushrooms for salting
Milk mushrooms that were only collected in the forest or purchased from a store require thorough cleaning. Nothing extra should go into the bank.
Usually preparation is carried out in the following way:
- Thoroughly clean mushrooms from dirt, dust and foreign particles;
- Be sure to remove the root parts of the legs, it is better to cut off the legs completely - to the caps;
- Mushrooms are washed especially thoroughly under running water. cold water so that they become perfectly clean;
- Soak them for long time in water (only in cold water), for about half a day (this is necessary to eliminate bitterness);
- The cold water in which the mushrooms are soaked must be changed after a few hours.
Salting milk mushrooms in a hot way at home
There are certain methods of salting this type of mushrooms in jars that any housewife can use. They are quite simple and affordable, and it will take a little time to complete such work. So, we present you recipes for salting milk mushrooms in a hot way.
Salt white milk mushrooms
The hot salting method will provide raw mushrooms amazing taste. At the same time, there is nothing complicated in it. For this method you will need the following ingredients:
- Milk mushrooms white (raw) - 5 kg;
- Salt - 250 g;
- Allspice - 25 g;
- Bay leaf - 10 pieces;
- Garlic - 1 head;
- Blackcurrant leaves - 4 pieces.
These items are also needed:
- Capacious saucepan;
- Wooden lid (plastic is also suitable);
- Wide gauze;
- Oppression (you can use an ordinary brick);
- Glass jars with lids for winter harvesting;
- Sieve.
Step-by-step actions for salting white milk mushrooms in a hot way:
After the mushrooms are ready to eat, you can cook any dish from them or use them with other products.
In the event that it was planned to salt the mushrooms for the winter, they must first be boiled before blocking the mushrooms.
Usually they adhere to such an algorithm of actions when salting raw milk mushrooms in a hot way into jars:
After that, the mushrooms will be really ready for long-term storage. Banks should be placed in a dark, cool room (pantry or cellar).
The best you will always find on our website.
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Recipe for pickling black mushrooms
Experts usually advise salting this type of mushrooms using the boiling water method. In this case, they are especially soft and pleasant to the taste. What you need to prepare salted mushrooms in this way:
- Black mushrooms - 3 kg;
- Large cabbage leaves - a few pieces (to cover the surface of the container);
- Salt - 1 tablespoon;
- Water - 1300 ml;
- Dill seed - 1/2 teaspoon;
- Black peppercorns - 15 pcs.;
- Allspice peas - 15 pcs.;
- Cherry leaves - a few pieces;
- Horseradish - to taste;
- Garlic - 5-6 cloves;
- Clove seeds - ½ teaspoon.
Additional tools: enameled saucepan, sieve, load (oppression), glass jars and lids (for corking).
Step by step:
- Before pickling black mushrooms, clean prepared mushrooms are boiled in a saucepan for six minutes;
- The brine is prepared separately: dill seeds, cloves, cherry leaves, peppercorns (both types), clove seeds and salt are placed in water. After that, everything is brought to the boiling point;
- Milk mushrooms are thrown back on a sieve;
- Then they are placed in a container with brine and boiled for half an hour;
- At the end of cooking, horseradish and garlic are thrown into the pan with mushrooms, removed from the heat;
- The surface of the container with milk mushrooms is covered with cabbage leaves, a lid and a load are placed on top. It is important that the mushrooms are completely covered with liquid;
- A pot with milk mushrooms is placed in a room with a low temperature for several days;
- After they are well infused, it is necessary to prepare sterile jars, put mushrooms in them, pour in brine water and roll up the lids.
With proper sterilization of the jars and their full blockage, such a product can be left for the winter.
The hot method of processing milk mushrooms guarantees a special taste and usefulness of the product. The mushrooms will melt in your mouth. To make them especially tasty, you must adhere to the following rules:
- Before leaving the mushrooms to infuse after boiling, make sure they are well covered with liquid. Otherwise, such milk mushrooms will stick together and lose their taste;
- Mushrooms will be finally ready only 30 days after their preparation;
- Additional ingredients, like cloves, currant leaves, give the mushrooms a special spicy taste However, it is not recommended to abuse them - everything should be in moderation.
Subject to all the rules for preparing salted milk mushrooms in a hot way, you can get a tasty and useful product, which will allow you to create new dishes. Properly salted mushrooms can be stored for a long time without fear of reducing their quality.
Milk mushrooms have been loved by many since ancient times. Also in ancient Russia they began to be considered a real delicacy and served on festive tables. As a rule, they are eaten in salted or pickled form. The first method is more popular, because thanks to it milk mushrooms are even more fragrant and tasty. Here are a few recipes for salting these mushrooms.
Features of salting milk mushrooms
For cooking delicious mushrooms need to know a few tips.
- Before salting, milk mushrooms should be soaked in water for 1-2 days. If this is not done, then the milk mushrooms will be bitter. In the process of soaking, the water should be changed 3-4 times. All water after soaking must be drained.
- Old and dark milk mushrooms are not suitable for salting. It is best to choose light mushrooms.
- Wash the mushrooms with the hard side of the sponge. This will remove all the dirt that has ingrained in them.
- It is best to salt mushrooms in wooden, glass, enamel or ceramic dishes.
- Salted mushrooms should be stored for no more than a day.
The classic recipe for salting milk mushrooms
Mushrooms prepared according to this recipe can be used not only as a main dish, but also as an additional dish. For example, add them to salads.
- Milk mushrooms 4.5-5 kg.
- Salt 200 gr.
- Horseradish roots 2 pcs.
- Currant leaves 10-15 pcs.
- Cherry leaves 10-15 pcs.
- Dried dill to taste.
Sequencing:
- Prepare the mushrooms. Clean them and remove all dirt. Next, you need to soak them for 1-2 days to remove bitterness.
- Put a few leaves of cherries, currants and a little dill in the prepared barrel or dishes at the bottom. Put some of the mushrooms on them with caps down and salt. Then put the cherry with currants and dill again. Layers must be alternated until the mushrooms run out. Add horseradish root on top.
- Cover the dish first with a towel, then with a flat dish and place a weight on top. Leave the mushrooms in a cool place for 40-45 days.
Mushrooms can be eaten immediately after cooking. You can also preserve them and store them in a cool place.
Salting milk mushrooms in a hot way
These mushrooms are perfect as an addition to the main dish. You need to store them in a cool place.
Ingredients needed for cooking:
- Milk mushrooms 5-6 kg.
- Salt 300 gr.
- 1 package bay leaf.
- Black peppercorns 1 sachet.
Sequencing:
- First of all, prepare the mushrooms for salting. To do this, they need to be soaked in water for 1-2 days. Then you need to boil them in boiling water for 15-20 minutes.
- Put the mushrooms caps up in the prepared dishes, salt and pepper.
- Put the mushrooms in a cool place for 3 weeks.
If suddenly the mushrooms seem over-salted, then you need to soak them in water for 3 hours and rinse with hot water.
Salting milk mushrooms in a cold way
These mushrooms are perfect for holiday table. It is best to eat them immediately after cooking, but you can also preserve them and store them in a dark, cool place. Unlike classic way added during cooking additional ingredients and shortening the curing time.
For cooking you will need the following ingredients:
- Milk mushrooms 1 kg.
- Salt 0.3 kg.
- Dried dill.
- Horseradish root 1 pc.
- Currant leaves.
- Cherry leaves.
- Garlic 3-4 pcs.
Sequencing:
- Clean the mushrooms and remove all dirt. Then soak the mushrooms for a few days to remove the bitterness from them.
- Mushrooms need to be rubbed with salt and put on the bottom of the dish, where they will be salted. Then put currant leaves, cherries, some garlic and dill. Next, you need to put the mushrooms again and add cherry leaves, currants and dill again.
- Cover the mushrooms with several layers of cheesecloth, a flat plate and a weight on top.
- Put the mushrooms in a dark, cool place for a month.
Mushrooms can be eaten immediately or put in sterilized jars and then closed.
Milk mushrooms are useful and delicious product that many people can afford. They are not so difficult to pickle, so such recipes can be used as often as possible. As a result, mushrooms are tasty and healthy.
Among the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the most best mushrooms for salting. Despite the fact that the mushroom is considered only a conditionally edible mushroom, the ease of picking it even for beginner mushroom pickers, as well as the rich taste, made the mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms in winter could be seen on almost every table. However, now, when recipes for mushroom preparations are not a secret to anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming less and less common. But you will not deny yourself the pleasure of eating real salted milk mushrooms seasoned with sour cream in winter, will you?
Despite the fact that it is a pleasure to collect milk mushrooms, since they grow in large groups, you will have to work hard to rid these mushrooms of the bitter milky juice, as well as clean them from the earth, needles and leaves. To do this, mushrooms are brushed under a stream of cool water, soaked and washed white. Put freshly picked mushrooms in a bowl of water, wash them a little from dirt and leaves, rinse in water and clean with a brush. With peeled mushrooms, use a small knife to remove wormy places, cut off the base of the stem and all the ugly places that you would not want to see in your plate in winter. Once all the mushrooms are prepared, you can proceed to the next step - soaking. It is during the soaking process that the main toxic substances are removed from the mushrooms, this is especially important for large, already middle-aged mushrooms, who have managed to accumulate a lot of excess substances in themselves.
Put the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely in the water, for this you should lower a flat lid on them and put them under a small press. In this state, leave the milk mushrooms for a day or two, periodically changing the water. During soaking, the mushrooms are greatly reduced in size, in this form it becomes easier to make blanks from them. Drain the water from the bucket or basin in which the mushrooms were soaked, and rinse the milk mushrooms themselves several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for salting.
Salted milk mushrooms (cold salting) 
Ingredients:
1 bucket of freshly picked mushrooms,
2 tbsp. salt,
1 package of black peppercorns,
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic
1 package bay leaf.
Cooking:
Prepare the milk mushrooms in the manner described above, i.e. peel, soak and rinse them. In an enameled pan or bucket, lay the prepared mushrooms in layers, plates up. Large mushrooms pre-cut into pieces. Salt each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. On each layer of mushrooms lay out a few bay leaves, peppercorns, currant leaves and diced garlic cloves. On the topmost layer of mushrooms, additionally lay dill umbrellas, cover everything with a lid and press down with a load. Mushrooms should give juice, which should completely cover them, if this does not happen, put a heavier weight on top and leave in a cool place for 5-7 days. After this time, arrange the mushrooms in glass jars, trying to pack the mushrooms as tightly as possible. Pour the brine on top of each jar and lay out the dill umbrellas. Try to get rid of any air bubbles left in the jar, cover with a sterile plastic lid and put in a cool place.
Salted milk mushrooms (hot salting)
Ingredients:
1 kg mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
piece of horseradish root
salt.
Cooking:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove stems from mushrooms, they will not be used for salting. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and boil the mushrooms in it for 20-30 minutes, constantly removing the foam. Then take out the mushrooms, throw them in a colander and rinse in running water. Sprinkle some salt on the bottom of an enameled or glass container. Lay the mushrooms with their caps down in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and set the oppression. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days it will be possible to serve delicious salted milk mushrooms to the table.
Salted mushrooms with mustard
Ingredients:
1 kg of fresh mushrooms,
2 tbsp salt,
500 ml of water
1 dill umbrella
1 tsp mustard seeds,
2 cloves of garlic
horseradish leaves,
2 peas of allspice.
Cooking:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water, the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole, their legs do not need to be cut off. Bring the water to a boil and simmer the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkling with chopped garlic. Cut the dill stalk into pieces 3-4 mm longer than the diameter of the neck of the jar, set the resulting parts crosswise so that the dill prevents the mushrooms from floating to the surface. Close the jars with plastic lids and store in a cool place. After 10 days, the mushrooms will be ready to eat.
Ingredients:
1 kg mushrooms,
3 tbsp salt,
5-6 cloves of garlic
1 bunch of dill with an umbrella,
3 oak leaves
3 cherry leaves
1 large sheet of horseradish
5-6 black peppercorns.
Cooking:
Prepare the mushrooms for salting, soak them in salt water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, while adding salt is not necessary. Wash the mushrooms in running water and cut off the stems. Cut large mushrooms in half or quarters. Peel the garlic, put the container for salting the mushrooms with horseradish leaves, put the mushrooms on the horseradish with their hats down in several layers. Each layer must be salted and shifted with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and put a heavy weight on top, cover everything again with clean gauze and tie. If there is too much brine, you can drain it, if not enough, then you need to put a heavier load. Mushrooms will be ready in 25-30 days. Put the finished mushrooms in sterile jars, close with plastic lids and put in a cold place.
Ingredients:
1 bucket of fresh mushrooms,
onion,
1.5 st. salt.
Cooking:
Prepare mushrooms for pickling. Place the soaked and peeled mushrooms in a container for salting, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under oppression for a month, after a month transfer to jars, cover with lids and store in a cool place.
Ingredients:
5 kg mushrooms,
1 horseradish root
1 st. non-iodized salt
1 head of garlic
20 currant leaves,
20 cherry leaves
1 bunch dill,
6-8 cabbage leaves.
Cooking:
Clean the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 liters. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and fill with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into slices, and cut each slice in half. Peel the horseradish root and cut into slices. cabbage leaves split into several large pieces. Put the mushrooms in layers in a plastic basin, each layer should be no more than two mushroom caps in height. Lay each layer with salt, spices and leaves. Cover the milk mushrooms with a flat lid, place oppression on top and leave at room temperature for 30-40 hours, during this time stir the milk mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished mushrooms in the refrigerator, periodically turning over and shaking. Salted mushrooms can be served on the table already 2 months after salting, before use, they must be washed in cold boiled water.
Ingredients:
1 kg of small black mushrooms prepared for salting,
5 umbrellas and dill stalks,
5 cloves of garlic
vegetable oil,
water,
2.5 tbsp non-iodized salt.
Cooking:
Boil water, add some vegetable oil, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then put them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stalks into 5 cm pieces and set aside, they will come in handy later. Put the mushrooms in enamelware and install oppression on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, mix and leave under pressure again for 12 hours. After that, put the milk mushrooms very tightly in jars and press down with dill stalks folded crosswise, ready mushrooms fill with brine formed during the time the mushrooms were under oppression. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.
Ingredients:
5 kg fresh mushrooms,
250 gr. salt.
Cooking:
Rinse each mushroom thoroughly under running water and cut off the lower part of the leg, as well as all ugly and suspicious places. Put the washed milk mushrooms in a large basin or bucket, fill with cold water and place a small weight on top so that each mushroom is completely submerged in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing the remaining contaminants, and poured with fresh water. The process of soaking mushrooms lasts 5 days, i.e. daily you have to drain the old water and pour new. During this time, the mushrooms will significantly decrease in volume. On the fifth day, milk mushrooms should lose their bitterness, which means they become completely ready for salting. Cut each mushroom into 6-8 pieces. Put the resulting pieces in a basin in layers, sprinkling each layer with salt. Put a flat lid on top and heavy oppression on it. Leave the mushrooms under oppression for 3 days, while stirring them daily. After 3 days, milk mushrooms can be put in jars. Banks should be very tightly packed with mushrooms and closed with plastic lids. Store jars with milk mushrooms in the refrigerator, mushrooms will be ready in 1.5-2 months.
Milk mushrooms have long been considered especially valuable and delicious mushrooms. They are ideally combined with the beloved Russian people fried potatoes, serve great snack and in combination are a real decoration of the table. Salted milk mushrooms are served with sour cream, herbs, butter, onions, many salads, main courses and even soups are prepared with them. Do not deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make some jars of salted mushrooms!
Ingredients for salting milk mushrooms in a hot way:
milk mushrooms (dry, wet, black - it doesn't matter)
much water
per liter of water:
two large heaping tablespoons rock salt- for brine, the same amount for cooking
20-30 black peppercorns
10 allspice peas
a few cloves (who loves)
bay leaf, currant leaves, cherries - according to the presence and taste
a few cloves of garlic, horseradish - according to the presence and taste
Cooking salted mushrooms in a hot way:
From the forest we bring rather littered mushrooms. They need to be washed, a regular sponge and a toothbrush help with this. For salting milk mushrooms, you will need or enamel pan without chips, or high quality stainless steel.
Prepare spices. Boil water, salt (1-2 tablespoons of rock salt per liter). Place mushrooms in boiling water, bring to a boil. Boil for about 15-20 minutes.
While the mushrooms are cooking, prepare the brine. In water, based on a liter of water, two tablespoons of rock salt (in the comments, users write that one is enough), without additives with a large slide, add salt, all dry spices. Garlic and horseradish will come into play later. The brine is boiled in a separate pan, and the milk mushrooms will be salted right in it. When the brine boils and the salt has dissolved, drain the water from the first pan. We recline the mushrooms in a sieve or colander so that excess water is also drained from them. Transfer the mushrooms to the brine. And cook again, now in brine with spices. The total cooking time for mushrooms (including boiling in water and boiling in brine) should be 25-30 minutes.
Remove the pan with milk mushrooms from the fire, add garlic, horseradish. If possible, distribute it throughout the volume. We put a circle on top, put a not very heavy oppression. Oppression should only crush the mushrooms, not flatten them. Milk mushrooms should be topped with brine. Contact with oxygen must be excluded. Otherwise, they will not be disassembled later. Mushrooms under oppression are removed in a cool place: basement, cellar. I have them on my patio.
After 5-6 days, we shift the mushrooms into clean, sterile jars. Fill the jars with brine, in which the mushrooms were previously salted. To exclude contact of milk mushrooms with oxygen, add vegetable oil to the jars and close the lids. In this form, we remove the mushrooms in the refrigerator (cellar) for 30-40 days for the final salting. Take a look at the top photo. It clearly shows the boundary above the brine. So it's not air, but the same oil.
Salted milk mushrooms are cut into pieces or served whole, seasoned with vegetable oil. Sometimes onions are added to them.
P.S. Due to lack of patience, today I tried two-week-old salted briskets. I liked it, but they still have to stand up. Enjoy your meal!!!
At the end of summer and autumn in the forests appear different kinds mushrooms, and all mushroom pickers rush to their favorite “quiet hunt”. Such representatives of the mushroom kingdom as boletus, whites, mushrooms and others are placed in the basket. It is considered especially chic to find a clearing of strong white milk mushrooms. It is these mushrooms that are considered one of the best for preparing blanks in the form of pickles for the winter. Learn how to salt white milk mushrooms at home in two main ways: hot and cold.
Before you start salting milk mushrooms, you must collect them and properly prepare them. At the same time, they should be collected only in those forest belts that are at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.
You can salt mushrooms of any kind - excellent preparations are obtained from black, dry, oak, aspen, real white mushrooms. The main thing is to choose among them not rotten and not wormy. It is best to use small mushrooms, but large ones will do if they are not old.
Preparing mushrooms for pickling
No matter how clean and beautiful the mushrooms collected in the forest would be, it will be possible to pickle mushrooms only after their thorough preparation. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge, a knife - this will speed up the cleansing process. Rotting or wormy areas are cut off. The lamellar part is washed under the pressure of running water.
Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruiting bodies. But you can also soak the mushrooms in order to rid them of dried motes.
How much to soak depends directly on the purpose for which this procedure is carried out. For example, to remove garbage, just a few hours are enough, but preparing for salting white mushrooms at home without cooking involves a long process of keeping them in water, which must constantly be replaced with fresh water in the process. After that, they must be rinsed.
Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The legs of the fruiting bodies are usually cut off, leaving only a centimeter.
Preparing dishes
It is possible to salt milk mushrooms for the winter only in certain dishes. It should be either a glass container or enameled, but it must be without enamel chips. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are harvested for the winter in jars.
Do not use earthenware - it deteriorates under the influence saline solution. The composition of the coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in brine and penetrates into mushrooms. Do not use tin galvanized utensils either.
Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New tubs made of oak are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the tree. Otherwise, the mushrooms, and the brine in which they swim, will turn black.
After that, each tub is rinsed with water and brushed, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 liters of water). It is customary to fumigate a container treated in this way with a sulfuric smoke bomb - this will ensure that there are no pathogens and substances left in the tree that can ruin all the workpieces.
Glass containers or enameled containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.
Cold pickling method
Most often, mushroom pickers use this particular method of preparing the workpiece. Salting milk mushrooms in a cold way is done without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.
To begin with, the fruiting bodies must be soaked. To do this, white milk mushrooms prepared and cleaned of litter are poured into a large enameled basin or bucket, after which they are filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies are immersed in water, but it is not worth pressing them down hard at this stage.
In this state, the mushrooms are kept for about 3-5 days, while at least 2 times a day a complete water change is necessary.
Please note that sour mushrooms cannot be used for salting - they become hazardous to health.
Spices, currant and horseradish leaves are placed in the prepared container at the bottom, sprinkled with salt on top, then the soaked mushrooms are stacked in layers with their hats down (some are laid with plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, currant leaves. At the same time, the consumption of salt is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white mushrooms is also covered with currant and horseradish leaves.
On top of all the mushrooms, a plate is placed a little smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), oppression is placed on top of it - something heavy, usually a stone (bricks, dolomite, lime stones, metal are not used). products) or you can put a glass jar of water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. From above, it is advisable to cover the entire structure with a cloth to protect the mushrooms from dust.
Freshly picked white milk mushrooms can also be added to the container as the old ones settle.
You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, white milk mushrooms begin to be laid out very tightly in sterilized jars and poured with the resulting brine. A sheet of currant or horseradish is placed on the surface, and a little vegetable oil is poured on top, after which the jar is buried with a plastic lid.
The taste of salted mushrooms can also be seriously affected by the set of seasonings used to prepare the workpiece. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too a large number of spices can drown out the true taste and aroma of white mushrooms. The most natural taste is obtained if only salt is used.
Hot pickling method
There is a recipe for pickling mushrooms and with pre-cooking mushrooms. Many people prefer to use it, as it is faster (mushrooms will be ready to eat in 15 days), and it is more likely that all the toxins accumulated from the air during growth will come out of the fruiting bodies.
Salting mushrooms in a hot way is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a saucepan (enamelled), poured with water, into which 3 leaves of bay are added and brought to a boil, then boiled for 15-20 minutes over low heat. The foam is removed with a slotted spoon.
Boiled mushrooms after cooling in their own broth are transferred to a colander. Then white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption - 30-40 g / kg. A layer of spices, blanched currant and horseradish leaves, dill inflorescences are placed on the bottom of the container and on top of the mushrooms. After that, oppression is placed on top (a plate of a smaller container diameter and glass jar with liquid).
The amount of salt often depends on the plans - how long white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less of it. For longer periods, white milk mushrooms are aged in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be laid out in jars and closed with nylon lids.
At the same time, putting mushrooms in jars is also important correctly. The container must be sterilized. Mushrooms are placed in a jar with caps down and poured with brine so that it completely covers them. Currant or horseradish leaves are laid on top and only after that they are closed with boiled nylon lids.
Salting milk mushrooms in a hot way is quite simple and even more familiar to many than cold. In addition, this option for preparing blanks allows you to get fragrant and delicious treat as quickly as possible and very soon will save your home from the presence of large containers with salted white milk mushrooms.
It is noteworthy that white milk mushrooms are recommended to be washed with cold water before use to wash off the salt. This is especially true for fruit bodies harvested in brine with a high salt concentration. In general, white milk mushrooms prepared in this way are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in brine - if it evaporates, then boiled water is poured into the container.
According to what recipe to pickle white milk mushrooms, it's up to you. Try both methods and choose the most optimal and suitable option for you.
