With the onset of the mushroom season, people went to the forests in families and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only whites, milk mushrooms and mushrooms. And it is not surprising, because real whites, milk mushrooms and saffron milk mushrooms do not have poisonous counterparts. Therefore, there is no information about mushroom poisoning in Russia until the middle of the 18th century.
In Russian national cuisine mushrooms have always been given a special place and there were many recipes with them. These are pies, and soups, hodgepodges, roasts ... Salted mushrooms - fragrant milk mushrooms were especially valued, they were even exported to neighboring countries.
There are two ways of harvesting milk mushrooms: the so-called "hot" method, when the mushrooms are pre-boiled, and the "cold" method, when the mushrooms are salted raw. Today we will figure out how to salt milk mushrooms in a cold way in jars. But to treat yourself to such mushrooms, it will take more than one day and even more than one week.
And, of course, in order to cook salted milk mushrooms in a cold way, first we have to go on a "silent hunt", milk mushrooms like to hide among the needles or under the foliage.
We clean the milk mushrooms and wash them from forest debris. To get rid of bitterness, milk mushrooms are soaked in water for 2-3 days, changing the water in the morning and evening.
At the first stage, we need to salt the milk mushrooms, so only mushrooms and salt are needed. We take salt not iodized and without any additives in the form of vitamins.
Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. True, I already do everything by eye, for several years I got used to it and learned. At the bottom of the bucket, pour a little salt and spread the soaked milk mushrooms, salt again. And so on, layer by layer.
In the middle of the bucket, add a teaspoon of sugar, for a better formation of lactic acid bacteria. By the way, in the old days, whey was used for this.
The bucket is filled with mushrooms. On top we put a plate and a small load, which can then be increased. I have in this case- a decanter with water. We leave the mushrooms for a day.
After a day, a lot of liquid will stand out.
At the second stage, we need fragrant leaves, spices, garlic and horseradish. I wash and clean everything. Cut horseradish and garlic into slices. It is good if there are oak or cherry leaves.
Lay out salted milk mushrooms in jars, sprinkling with slices of garlic and horseradish, add peppercorns, blackcurrant and laurel leaves. Mushrooms are laid more tightly, but without fanaticism.
We close the lids, but not tightly. There is a process of salting and fermentation, so brine can flow out. At this stage, I put small plates under the jars. We send it to a cold place (refrigerator, balcony, cellar) for 30-40 days, where salted milk mushrooms will reach the desired degree of readiness in a cold way.
Now you know how to salt milk mushrooms in a cold way in jars. Bon appetit!
And this is for your mood! A squirrel picked mushrooms with us.
Autumn is the time for harvesting mushrooms. When it often rains, but it's still warm, it's the most mushroom time. We, now, have gone the last, most fruitful, wave of milk mushrooms. There are many lovers of mushroom hunting among my acquaintances and everyone is interested in how to make mushroom preparations, how to pickle milk mushrooms deliciously so that the stocks please in the winter. I will tell you how my parents did the salting of milk mushrooms, volnushki, saffron mushrooms, valuev. They were born and grew up in the village in the most difficult time for the country and the gifts of the forest helped to survive from hunger.
How delicious to pickle milk mushrooms
There are two main recipes for salting mushrooms with your own hands. With and without boiling. They are all called differently, but more often as “hot” and “cold”.
What you need to pickle mushrooms:
- Mushrooms - milk mushrooms (any subspecies) black, dry, Russian, etc.
- coarse salt
Not necessarily, according to your taste and taste preferences
- peppercorns
- Carnation
- horseradish leaves
- black currant leaves
- Bay leaf
How to make preparations of mushrooms correctly?
You need to pick mushrooms in clean forests, away from roads and enterprises. Take the young and only those that you know. Everything that is not known or there is doubt falls into the category of toadstool. I do not advise buying mushrooms, this is a lottery game.
Collected milk mushrooms must be prepared for salting. To do this, you need to wash them well with your own hands from forest debris and dirt.
The interval between picking mushrooms and processing them should be as short as possible, the most correct thing is to do them as soon as you get home.
Some recommend soaking milk mushrooms in water for several hours, we did not do that. Unless, in order to better wash the mushrooms, they took two basins, filled them with water, put the milk mushrooms in one with hats down, and washed them with a cloth, sponge and toothbrush in the other. In the end, the debris from the back of the mushrooms is well washed off with a large pressure from the shower.
Fresh milk mushrooms bitter taste. In order to remove this bitterness, coarse salt is necessarily used, fine salt will not work. Coarse salt has a remarkable property to absorb moisture and draw bitterness from mushrooms. That is why mushrooms are salted and kept under oppression.
It’s easier to salt milk mushrooms in a “cold” way, but it takes longer, so the pan must be enameled. Mushrooms do not need to be boiled. The rest is done in the same way as above.
Salting in a cold way lasts 30-45 days, the temperature for salting is not higher than 10 degrees.
Mushrooms are firm and crispy.
Delicious salted milk mushrooms, can be cooked as a separate dish, in unrefined sunflower oil or in sour cream with onions To boiled potatoes and porridge cooked in water. Or as part of other dishes, for example, make scrambled eggs, add to soups.
Happy mushroom hunting!
Greetings, my dears!
Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch mushrooms at the festive table, especially on New Year, which is already just around the corner (some four months left!).
By the way, in ancient times in Russia, the mushroom was called the "king of mushrooms", since it was the only one of all that was salted. In European countries, on the contrary, to this day the breast is considered inedible, so it is not eaten even in salty form.
For salting, mainly the white representative of this fungus is used. While in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish hat. However, in our article you will find very delicious recipe pickling black mushrooms. So get creative and enjoy the fruits of your labor! Happy preparations to you!
Mushrooms cooked according to this recipe are incredibly crispy and mouth-watering. It is especially pleasant to serve them to the table along with onions and vegetable oil.
Ingredients:
- Milk mushrooms
- Garlic
- Dill or fennel seeds
We clean and soak the mushrooms in a bowl of water. We insist for a day. We drain the water several times to get rid of bitterness.
We put oppression in the form of a plate so that the milk mushrooms are completely immersed in water.
After a day, we remove the remaining dirt from the mushrooms with a brush and transfer them to a clean container.
Fill with water so that the milk mushrooms are completely immersed in water. We put on fire.
Immediately after boiling, we note the time and boil the mushrooms for no more than five minutes! Otherwise, they will not turn out crispy.
With the help of a slotted spoon, we take milk mushrooms out of the pan and transfer them to another container.
Sprinkle the first layer of mushrooms with salt.
We put under pressure and leave for two days at room temperature not forgetting to periodically check the mushrooms.
Let's take the pressure off.
We begin to put the milk mushrooms in a jar, not forgetting to flavor each layer with garlic and dill. The procedure is repeated until the jar is full.
We pierce the mushrooms near the walls of the jar several times with a knife so that excess air does not form, and the brine penetrates down.
Sprinkle the rest of the garlic and fennel seeds on top.
To the brim we fill a jar of boiled salted and cold water. We close with a capron lid. We send milk mushrooms for storage for a month in the refrigerator. After that, you can eat, bon appetit!
How to salt raw mushrooms (mushrooms) in a hot way - a simple winter recipe in jars
Well, just very delicious mushrooms are obtained by preparing them using this technology. Most importantly, do not spare salt and water for them!
Prepare for 2 buckets of milk mushrooms:
- 6 liters of water
- 18 tablespoons salt (heaping)
- Bay leaf
- black peppercorns
Step by step cooking method:
Rinse mushrooms well.
Divide them into clean containers.
Fill with water and put on fire to boil.
Bring to a boil and immediately remove the foam.
Lower the heat and cook for 5 more minutes.
Drain the water through a colander. While the milk mushrooms cool down a bit, prepare the brine: pour water into the pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.
At the bottom of each pre-washed jar, place one bay leaf and a third of a teaspoon of black pepper.
Arrange the mushrooms loosely in the jars.
Pour hot brine over and seal jars nylon lids. Put our blanks in a cool place and after 40 days enjoy their incomparable taste.
Tip: be sure to check that the jars are filled with brine to the brim, otherwise the mushrooms will darken!
Proper salting of dry milk mushrooms for the winter in a hot way
This recipe will give you delicious mushroom appetizer to the holiday table. Your guests will love it, you'll see!
We will need:
- dry milk mushrooms
- horseradish leaf
- raspberry leaf
- cherry leaf
- oak leaf
- 2 dill umbrellas
- Bay leaf
- Carnation
- allspice
Step by step cooking method:
Soak for 6-7 days, changing the water three times a day.
We put on fire, bring to a boil and cook over low heat for 15-20 minutes.
Drain the water through a colander and leave the mushrooms to cool for 30 minutes.
At the bottom of the salting container we spread the bay leaf, allspice, cloves, garlic and a couple of pinches of salt.
We also add a couple of cherry leaves and one leaf of raspberry, horseradish, oak, as well as a dill umbrella.
We spread the first layer of mushrooms, sprinkle them with a pinch of salt and again spread the same spices and seasonings as for the first layer.
After laying the last layer, cover the mushrooms with leaves.
We cover the container with mushrooms with gauze and put the press. We remove the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure that there is brine in the mushrooms, otherwise they will deteriorate!
If you do not want to store milk mushrooms in such a container for a whole month, you can arrange them in jars and add salt water to each of them.
How to salt milk mushrooms quickly and simply not for the winter?
I really like this recipe, because you can eat such mushrooms after 5 days. I do not like cold way salting mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning by them increases.
Take the following ingredients:
- Milk mushrooms
- Garlic
- Black peppercorns
- Bay leaf
Step by step cooking method:
Rinse and soak the mushrooms overnight, changing the water two to three times during this time.
Transfer the mushrooms to a saucepan with slightly salted water, put on the stove, wait for it to boil and then cook on the fire for 20-30 minutes.
Cool the mushrooms until warm.
Prepare garlic, black peppercorns, bay leaf and salt.
Salt each mushroom and place in a bowl with a hat down.
Place garlic, bay leaf and pepper on each layer of mushrooms.
Set the oppression and put the mushrooms in the refrigerator. After 5 days, you can enjoy ready-made salted milk mushrooms, bon appetit!
Recipe on how to salt black milk mushrooms in a hot way (in brine)
Most often, porcini mushrooms are used for salting. However, black is no worse. Especially if you know how to cook them properly. So try it, good luck!
Prepare:
- Black milk mushrooms
- dill umbrellas
- Bay leaf
- Garlic
- peppercorns
Step by step cooking method:
Clean the mushrooms and scrape their legs. Fill with water.
Soak for a day, not forgetting to change the water for black milk mushrooms a couple of times.
The next day, drain the water and rinse the mushrooms.
Fill the pot with water and put on fire.
After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and boil them over medium heat for 40-45 minutes.
Drain the water through a colander and leave the mushrooms to cool.
Put the dill and garlic in the bottom of the jar.
Spread a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of mushrooms.
Top each layer of mushrooms with dill and garlic.
Cover with gauze on top, put a press and leave in a cool place for 2 weeks.
How to salt white milk mushrooms for the winter in jars in a cold way - the right recipe at home
My grandmother knows this way. Moreover, milk mushrooms always turned out to be very tasty and fragrant. If you want to try, welcome to the table!
Ingredients:
- White milk mushrooms
- Garlic
- Allspice
- Black peppercorns
Step by step cooking method:
Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.
Thoroughly wash each breast with a dishwashing sponge.
At the bottom of the pan we put chopped cloves of garlic, peas of allspice and black pepper, as well as salt at the rate of 1 tablespoon with a slide per 1 kg of mushrooms.
Lay the mushrooms upside down.
Sprinkle each layer with garlic and pepper.
When the container is 2/3 full, be sure to set the oppression so that the mushrooms release the juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, salted white milk mushrooms are ready! Bon Appetit!
Cooking salted mushrooms with cold brine
This recipe was taught to me by a familiar mushroom picker, who actually does not crawl out of the forest in the fall. After all, the end of August - the beginning of September is the hottest time for collecting milk mushrooms.
Take for 1 kg of mushrooms:
- 40 g salt
- bunch of dill
- 1 PC. bay leaf
- horseradish root
- 5-6 garlic cloves
- pepper - to taste
Step by step cooking method:
Clean and cut the mushrooms.
Put them in the pan with the pores up.
For three days, soak the milk mushrooms in a saucepan with oppression, changing the water 2-3 times a day.
Crush a dry bay leaf into a cup, chop the garlic cloves and horseradish root.
Add salt and dill.
Add ground pepper mixture.
Mix well.
Pour a mixture of spices to the bottom of the jar and lay out the mushrooms. Do everything in layers.
Press down on the mushrooms to make them tighter.
In this form, the jar must be put in the refrigerator. In 30-40 days they will be ready!
Attention: if you tightly close the jar of mushrooms, then botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!
Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)
In order for the mushrooms to be crispy and tasty, they need to be salted in a cold way. However, many are afraid to do this because of the risk of catching botulism, because milk mushrooms are considered conditionally edible mushrooms.
Therefore, if you are so afraid for your health, but at the same time do not want to give up pickled mushrooms, cook them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon Appetit!
Do you have a favorite recipe for salted mushrooms? If yes, I will be glad if you share your experience in the comments. See you on the blog!
For any housewife, salted mushrooms in the house can become both a table decoration and a help for every day. Among the salting recipes, salted milk mushrooms stand out. They were also used in ancient Russia. Then the breast was considered the king of autumn mushrooms for winter salting.
On the Internet, you can find many articles on how to salt milk mushrooms, how to collect them and how to cook them. We have tried to collect for you only the best and time-tested salting recipes. Feel free to take them on board!
How to distinguish a mushroom from other mushrooms?
At the moment, in the European part of Russia, there are two types of milk mushrooms: black and white, which differ from each other in the color of the hat. They mainly grow in mixed forests, hiding in the grass or under fallen leaves. Small mushrooms are not at all easy to notice, while adult mushrooms can reach a diameter of 15-20 cm.
You can recognize the mushroom by the color of the hat. In porcini mushrooms, it is light, and in black mushrooms, it is dark brown. And the breast differs from other mushrooms in the presence of the so-called "fringe" (special villi about 2 mm long) around the cap. In young mushrooms, the caps are most often bent down; in the process of growing up, the fungus acquires a cone-shaped depression right in the center of the cap.
Recipes for salting milk mushrooms
In general, there are two main recipes for salting mushrooms for the winter: cold salting and hot. Taste prepared mushrooms it will be slightly different. The mushroom becomes more tender when salted hot and, as it were, “melts in the mouth”, while when cold it retains its shape better and seems to crunch.
There is practically no difference in whether you will salt white milk mushrooms or, conversely, black ones. Officially, it is believed that black mushrooms are much better suited for hot pickling (they are stronger and harder), and white mushrooms for cold pickling, since this mushroom is more tender.
In general, 40-50 grams of salt per kilogram of mushrooms is taken for salting mushrooms. This is approximately one tablespoon. You will also need garlic (2-3 cloves), a few stalks of dill, black peppercorns and 10 leaves of horseradish, cherries and currants.
Salting milk mushrooms in a cold way
Of course, this recipe takes much longer, but the mushrooms will remain just as beautiful - as if fresh. You carefully clean the milk mushrooms from the ground, various leaves and adhering twigs. They are washed in cool water (you can just under a tap), cleaned of dirt with a soft sponge and a knife. You will also need to remove the legs, which, if desired, can be prepared separately according to this recipe:
You mix finely chopped and well-fried legs with sour cream or mayonnaise, add pepper and salt to taste. Simmer the resulting mixture for a few more minutes over low heat. This sauce is especially good with potatoes, rice and meat dishes.
All peeled milk mushrooms must go through the soaking procedure. It is most convenient to do this either in a wide saucepan or in an enameled basin. You lay the mushrooms upside down and pour cold water. In order for the milk mushrooms to soak well, they are left in a dark and cool place for at least a day. During this time, you change the water 2-3 times, make sure that there is less foam on the surface. The fact is that in the process of soaking, absolutely all the bitterness comes out of the mushrooms, and with it the toxic substances that the fungus could absorb from the ground.
And one more important point. As the others agaric mushrooms, milk mushrooms are prone to absorbing toxins. They can accumulate in mushroom juice. To see it, you can cut the mushroom, it resembles milk. That is why in the process of collecting, washing and subsequent soaking, wash your hands often with soap and water, avoid getting mushroom "milk" on your face and eyes.
Our distant ancestors always salted mushrooms in wooden tubs by analogy with cucumbers and cabbage. Today, salting mushrooms is best either in glass or earthenware. You lay a layer of leaves on the bottom of the container, add peppercorns, a few pieces of garlic, dill. A layer of mushrooms is placed on top, which are already well soaked. Do this "plates" up. If the mushrooms are small, feel free to put them whole. But it is advisable to cut large ones into several parts - depending on their size. The layer is well salted, the procedure is repeated: a layer of currant, cherry and horseradish leaves, a layer of mushrooms and salt.
By the way, instead of cherry leaves, you can always take a bay leaf. It gives the mushrooms an extra flavor. Sometimes oak leaves are added to it. Their tannins keep the shape and strength of mushrooms.
Lay the mushrooms so that you have a few centimeters left to the edge of the dish. You cover the last layer of greens with gauze or any cotton fabric and press well. You need to press so that your mushrooms give juice. To do this, you can use any load: a weight, a bottle filled with water, a stone. Mushrooms must be completely covered with brine.
When will the mushrooms be ready? Not earlier than 30 or even 40 days after the start of salting. They are laid out in jars (sterilized), cleaned in the refrigerator. However, in cool and dark places like a cellar or a balcony under a canopy, mushrooms can stand in their original dishes all winter.
Salting milk mushrooms in a hot way
If you are limited in time and you won’t be able to “exercise” with mushrooms for a long time, try salting milk mushrooms in another way - hot. To do this, you dip the washed and peeled milk mushrooms into boiling water, boil them for 15-20 minutes. Then the mushrooms will need to be thrown into a colander and let the water drain. As with the cold salting method, during the cooking process, you may develop foam on the surface. Take it off with a slotted spoon.
By the way, when cooking milk mushrooms are significantly reduced in size. Keep this in mind when preparing the dishes for salting. Certainly, boiled mushrooms become elastic, they are easier to stack. On the other hand, they can be very deformed, so be careful and let the mushrooms cool down beforehand. Still boiled mushrooms always give a lot of juice, so oppression can be easier than with cold pickling. Otherwise, the salting process repeats the cold one completely. In two weeks, you will be able to eat hot pickled milk mushrooms.
Recipe quick salting mushrooms
In this recipe, you take cabbage leaves, milk mushrooms, salt without iodine, dill in the form of seeds and garlic. Large debris in the form of hay, foliage and remnants of the earth is removed from the mushrooms. Milk mushrooms are placed in a bath or bucket, filled with cold water. In this form, they are left for several hours.
Each mushroom is then thoroughly washed under running water with a toothbrush or a regular dishwashing sponge. Mushrooms are placed in a clean large bowl.
At the next stage of cooking, you place all the washed milk mushrooms in a pot of water and cook from the moment of boiling over low heat for 20 minutes. The water is filtered and put in the refrigerator, and the mushrooms are cooled. At the bottom of the bucket we put 2 tablespoons of salt, lay out dill seeds, garlic. Lay the milk mushrooms on top with their hats down, sprinkle with salt again and alternate rows. We salt under the yoke for 2-3 days, after which we transfer it to sterilized jars and press it on top cabbage leaf. Close with nylon lids, place in the refrigerator for storage. These mushrooms can be eaten in a week. They quickly salt out, because they have already been welded. In winter, such milk mushrooms can be eaten not only with potatoes. They go well with pizza, serve as a filling for pies and salads.
Two tips from experienced chefs
1. During heat treatment, just like when soaking, milk mushrooms can change their color. For example, if the mushrooms darken and turn bluish-gray, you have collected real milk mushrooms. But if they turn pink, you have come across inedible mushrooms. Recently, many false mushrooms have appeared on the outskirts of cities and in forests. So be careful!
2. Salted milk mushrooms are great snack, so it is very beneficial to salt them for the winter. Milk mushrooms can be served whole, garnishing the dish with onion rings and dressing sunflower oil. You can make a simple salad by finely chopping mushrooms and mixing with onions and herbs. It is best to season this salad with mayonnaise or sour cream. And from salted mushrooms you get a great soup.
Pickled mushrooms are a very good option for a cold appetizer for any holiday. The process of their preservation is simple, if you know how to cook milk mushrooms for the winter. This variety of mushrooms is considered primordially Russian; all types are found in the forests, which can be easily found in any supermarket.
How to cook mushrooms for the winter
Cooking pickled mushrooms requires the initial preparation of ingredients. The procedure consists of several stages that should not be skipped. Milk mushrooms must go through a stage of careful selection, cleaning, so that no dirt or debris gets into the marinade. Then they should be well soaked throughout the day. Below will be described in detail how to pickle milk mushrooms.
How to clean mushrooms
The stage of cleaning the edible mushroom consists of two parts. First, you should carefully sort out all the milk mushrooms, exclude obviously overgrown, wormy mushrooms or those that seem inedible to you. Sort by size, because small mushrooms are said to be much tastier. Next, clean them well of dirt, rinse, wipe with a washcloth or a toothbrush with soft bristles. If before that they are soaked for at least 1 hour, all the garbage will be removed easier.
Soaking milk mushrooms
You can start soaking even before cleaning, but more often it happens after. Typically, this is used cold water, in which they put 10 g of salt per liter. Change the fluid frequently, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, if you boil it. To do this, boil the mushrooms 3-4 times for 20 minutes in a large volume of salt water, then rinse them thoroughly.
This method of accelerated soaking has one significant disadvantage - milk mushrooms cease to be crispy, and this is one of the properties that is so appreciated by hostesses and guests. After soaking, it is necessary to rinse the workpiece well under running water. These preparations are enough to move on to your chosen recipe for making delicious homemade mushrooms.
Marinade recipes for mushrooms for the winter
As a rule, a separate marinade for this dish is not prepared, it is used directly during preservation. This component can be used different ingredients according to the recipe of your choice. Below is an example of preparing the base for 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:
- sugar - 16 g;
- water - 1 l;
- bay leaf - 3 pcs;
- vinegar - 40 ml;
- black pepper (peas) - 8 pcs.;
- salt - to taste.
Canning milk mushrooms
The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast where required. cold appetizer. The ingredients themselves are quite inexpensive. The cooking method is as follows:
Ingredients:
- milk mushrooms (black / white) - 5 kg;
- coarse salt - 150 g;
- dill umbrellas - 2-3 pcs.;
- horseradish leaves - 2 pcs.;
- currant leaves, cherries - 10 pcs.
Cooking:
- Prepare the ingredients, clean well, rinse the products, get rid of bitterness.
- At the bottom of the saucepan for salting, put the leaves of cherries, currants, along with part of the dill.
- Add the mushrooms in one row, caps down.
- Salt at the rate of 30 g (tablespoon without top) per 1 kg of milk mushrooms.
- Then again a layer of mushrooms with dill, salt. Add all the salt.
- Put horseradish leaves on the very top, cover with a clean cloth, cover with a flat dish and put something heavy on top for oppression.
- Remove the salting in a cool place for 40 days.
Recipe for pickled mushrooms for the winter
There are many ways to pickle mushrooms using various ingredients. The choice of composition depends solely on the preferences of relatives, friends and you. The complexity of replacing some components does not change, so you can safely experiment, for example, you can pickle 2-3 cans for classic version, and 2 each with spices and cinnamon. The following describes in detail the methods for preparing black, white milk mushrooms according to popular recipes.
The classic recipe for marinating milk mushrooms
Below will be the most common option for pickling milk mushrooms, which is called the classic. As a rule, most housewives use it as a proven way to please the taste preferences of most people. To prepare you need to prepare:
- salt - 40 g;
- water - 2 l;
- vinegar - 20 ml;
- allspice black pepper - 10 peas;
- bay leaves - 8 pcs.;
- dried cloves - 10 pcs.;
- mushrooms - 4 kg.
Cooking:
- Well-washed milk mushrooms should be boiled for 15 minutes in a saucepan.
- Drain the water, transfer the workpiece to a clean container, add liquid.
- Put pepper, salt, vinegar, cloves, bay leaf in a bowl.
- Put the pan on the fire and boil the workpiece for 20 minutes in the marinade. During this time, you can sterilize the jars.
- Arrange the ingredients in the prepared container, close with nylon lids.
- The jars should cool in the room, after which they can be put in the basement. They will be ready for use in 5 days.
Spicy pickled milk mushrooms for the winter
If you already know how to pickle milk mushrooms classical way, you can try something new - spicy mushrooms. This type of cooking has its own specific taste and can become a highlight on your festive table. To pickle you will need:
- sugar - 20 g;
- mushrooms (any kind) - 2 kg;
- salt - 60 g;
- cherry leaves - 2 pcs.;
- water - 3 l;
- currant leaves, laurel - 2 pcs.;
- garlic - 3 cloves;
- cloves - 2 pcs.;
- black hot pepper(potted) - 2 pcs.;
- table vinegar- 20 ml.
Cooking method:
- Carefully sort the milk mushrooms, soak them for 2 days, changing the water. Large mushrooms should be cut.
- Liter cans process for 15 minutes, prepare lids.
- Dissolve 1 tablespoon of salt in 2 liters of water, boil all the mushrooms in it for 20 minutes after boiling. Foam that will appear should be removed.
- After that, you need to rinse the contents of the pan well under running water. At this time, prepare the marinade from 1 tablespoon of sugar, 2 tablespoons of salt and 1 liter of water. Put it on fire.
- When the marinade begins to boil, put all the leaves, cloves, peppers and the workpiece into it.
- Boil the contents for 15 minutes, put the garlic on the 10th, which before that, cut into thin slices.
- Arrange hot mushrooms in jars, tamp them with a spoon (carefully).
- Pour 10 ml of vinegar into each container.
- Fill the workpiece with boiling marinade to the edges of the jar, cover them with roofs.
- Wrap the container in a warm blanket, turn upside down. After a day, you can put them in the cellar or pantry.
How to pickle mushrooms with cinnamon
For this recipe, a black type of mushroom is suitable, but if white ones are available, you can use them. Below is a way to pickle mushrooms with cinnamon. You will need:
- bay leaf - 3 pcs.;
- water - 2 l;
- allspice - 3 peas;
- salt - 20 g;
- vinegar essences - 10 ml;
- cinnamon - half a stick;
- milk mushrooms - 1 kg;
- citric acid - 3 g.
Cooking
- Before pickling, you should thoroughly clean and cut the mushrooms.
- Sterilize jars for conservation, sterilize lids.
- Boil milk mushrooms in a liter of salt water for 15 minutes, throwing in all of its amount from the recipe. Remove the foam periodically.
- Transfer the workpiece to a colander, wait until the water drains, no need to rinse.
- Boil the marinade from the remaining amount of water and vinegar, also put cinnamon, bay leaf, pepper.
- Add milk mushrooms to this brine for 20 minutes.
- Remove the cinnamon and place it in the bottom of a canning container. Put the workpiece on top, press down gently with a spoon.
- Pour in citric acid, fill with marinade.
- Cover the jar with a lid and put in a pot of water, sterilize for 30 minutes.
- Screw on the lids, cover with a blanket and place upside down.
- A day later, you can put them in the pantry, basement.
Harvesting milk mushrooms for the winter with onions and tomatoes
Some housewives decide to pickle milk mushrooms with onions and tomatoes. This combination gives the dish spicy taste because these products harmonize well with each other. You can make preparations at the same time when you close the tomatoes. To pickle milk mushrooms you will need:
- water - 3 l;
- mushrooms - 2 kg;
- onion- 1 kg;
- salt - 60 g;
- vinegar essence(70%) - 20 ml;
- vegetable oil - 100 ml.
- tomatoes - 1 kg.
Cooking
- Cut raw soaked and washed milk mushrooms, then boil in 3 liters of water with two tablespoons of salt. Keep on fire until the mushrooms start to sink down.
- Take out the workpiece, dry it.
- Pour boiling water over the tomatoes, remove the peel, chop coarsely.
- Peel the onion, cut into half rings.
- Pour oil into a saucepan, put mushrooms, salt to taste, fry for 10 minutes. Take it out, put it in a bowl.
- Separately, fry the onion until golden brown, add it to the base.
- Fry the tomatoes until soft, add to the rest of the ingredients.
- Pour vinegar into the pan, simmer the salad for 30 minutes over low heat, stirring regularly so that the food does not burn.
- Put all the contents in jars, roll up, wrap in a blanket and let cool.
Video: how to pickle white milk mushrooms
