A delicious recipe for salting milk mushrooms for the winter. How to cook white milk mushrooms for pickling? Recipes: how to pickle white milk mushrooms in jars at home

Good afternoon friends!

What do you think about when you see fragrant, crispy cold-salted milk mushrooms on the table. I am sure that men will not mind missing a stack or two of strong, for such an appetizer. And women will try to find out the recipe for an amazingly tasty preparation for the winter.

These robust fellows with a fleshy funnel-shaped hat, on a short thick leg with white milky juice burning taste, are used exclusively for salting, unlike other mushrooms, for example, which are only fried or dried.

These milkers are considered conditionally edible, therefore, when cooking, they must be boiled, and when cold, they are soaked. You can salt them in barrels, tubs, enamel pots. I propose to cook salted milk mushrooms in jars for long-term storage in a city apartment.

How to pickle milk mushrooms in a cold way so that they are tasty and crispy

We sort freshly picked milkers, remove dry forest rubbish: needles, adhering leaves. We cut large hats into small pieces that will easily fit in the mouth and will be soaked faster. Cut off the legs, rinse under running water.

We put the mushrooms in a container, fill it with water so that it covers them a little from above, keep them under pressure so that they do not float up and are constantly in the water.

Soaking time depends on the temperature. At room temperature, the process will be faster, with more cool longer. If they are not soaked to the end, they will not be bitter, but sharp.

This process should be taken with full responsibility, because it depends on it how tasty and crispy the mushrooms turn out.

For detailed additional information, especially for beginners, check out this video.

Interestingly, milk mushrooms are not soaked in running water, but only turn black.

So, after soaking, the mushrooms should:

change color - black milk mushrooms from dark olive to wine-red, whites acquire a bluish tint;
become soft and elastic;
decrease in volume by almost a third.

Cooking:

milk mushrooms - how much they collected
salt - 40-50 g per 1 kg of soaked milkers

We put the prepared soaked semi-finished products on the bottom of the prepared container, put salt and spices between the layers and on top.

We put spices according to our preferences, these can be: oak leaves, currants, cherries, horseradish, dill umbrellas, garlic. Someone prefers to salt without spices.

We cover the mushrooms from above with a clean cotton cloth, then with a folded shield, it can be a wooden circle or a pan lid.

We use a can of juice as oppression. Milk mushrooms under the press will compact, settle and release juice. After a week, we check if there is a brine in the jars. If there is too much of it, then we drain it, if it is not enough, we increase the load or add brine. Which we prepare separately, dissolving 20 g of salt in a liter of boiled cold water.

We send the container for storage in a cool cellar. After 35-40 days we take a sample.

You can always make pickled mushrooms from salted mushrooms by adding marinade.

The roots remaining after salting are used for making sauces and soups. Finely chop and dry, laying out on canvas on a hot day in the sun or in the shade. Then crush into powder and store in a dry place.

Salted milk mushrooms in jars - a step by step recipe for the winter

The recipe for cooking "immediately in jars" for the winter reduces the time, you do not need to once again shift the milk mushrooms from the container to the jars.

If the workpiece turns out to be very salty, soak it in water, changing the water. Then cut into bite-size pieces and serve with thinly sliced onion and fragrant vegetable oil.

How to store salted mushrooms in an apartment?

The question arises before city dwellers - how to keep salty crunchy mushrooms in jars, in an apartment? It is important not only to cook, but also to keep this delicious preparation for the winter. Below are tips for you:

1. For long-term storage use glass jars or wooden barrels.

2. Mushrooms must be in brine. We put a cotton cloth soaked in alcohol on them. After that, we bend them with chopsticks, turning them crosswise over the shoulders of the can. We also moisten the sticks and the lid with alcohol. And under a nylon cover we send it for storage in the refrigerator.

3. The ideal temperature in a room or refrigerator is from +1 to +4 degrees.

4. Below 0 degrees - the pickle will freeze and lose its nutritional and taste value. Above +7 degrees - sour and moldy.

The main thing is that the mushrooms do not freeze in the cold and do not peroxide in the heat.

5. The room must be ventilated and dry.

6. From the moment you open the jar, the contents should be consumed within 2 days, if you suspect the quality of the product, resolutely send it to the wastebasket.

7. Another way to keep salted mushrooms at home is in freezer. After salting, drain the brine, lay the blanks in plastic bags(best in portions) and send to the freezer. They are stored for a long time and well, without losing consumer qualities. After defrosting, they are ready to eat and do not require additional processing.

Salted cold-salted mushrooms for the winter in jars ideal conditions can be stored until the next harvest, in our country they barely “survive” until the New Year.

Mushroom season is gaining momentum, stay tuned for new posts about mushrooms: where they grow, how to harvest, what dishes to cook and many more interesting things. Do not miss! See you!

Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give fleshy mushroom caps not only the desired crunchiness and aroma, but also to remove the contained toxins.

How to pickle milk mushrooms?

Salting of milk mushrooms is done in cold or hot ways. Both involve pre-soaking mushrooms in water for three days. After the procedure, in the cold - the mushrooms are sprinkled with salt and sent under oppression, in the hot - they are boiled in brine and are under load for a day, boiled and laid out in containers.

Mushrooms have the ability to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak in water for 2 hours.
In the process of sorting, you can separate the legs from the caps, cut the caps according to the recipe.
With the main three-day soaking, mushrooms should be poured cold water, set oppression and change the water once a day. After the end of the process, rinse the mushrooms thoroughly.
Particular attention should be paid to dishes. For soaking, only glass, ceramic or wooden containers are used.

Quick salting of mushrooms is the most simple option blanks. In fact, this is one of the versions of the hot salting method in which the mushrooms are boiled, sprinkled with salt and put under oppression for several days. The amount of brine is controlled by the water remaining from cooking. As a result, the mushrooms acquire a crispy texture and are salted in a week.

Ingredients:

milk mushrooms - 10 kg;
salt - 500 g;
Bay leaf- 6 pcs.;
allspice - 10 g;
water - 8 l.

Cooking

Before salting milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
Add the rest of the water and cook for 20 minutes.
Strain the water and refrigerate.
Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms in a hot way?

Particularly busy housewives will suit This is a convenient option for processing a large number mushrooms. To do this, milk mushrooms are boiled, cooled, poured with fresh brine, put under oppression and after 3 days they are laid out in jars. The duration of cooking is compensated by the lack of bitterness and delicate taste.

Ingredients:

milk mushrooms - 500 g;
dill umbrellas - 2 pcs.;
horseradish leaf - 2 pcs.;
water - 3 l;
salt - 60 g;
bay leaf - 1 pc.;
garlic clove - 3 pcs.

Cooking

Milk mushrooms pour 1.5 liters of water with 30 g of salt and cook for 15 minutes.
Make a new brine from the remaining water and salt.
Put mushrooms, laurel in the brine and cook for 20 minutes.
Remove from heat, add spices and press down with oppression.
After 6 days, transfer to clean jars, fill with brine and put salted milk mushrooms in the cold for 45 days.

Especially delicious. This method does not provide heat treatment: mushrooms are simply sprinkled with salt and put under oppression. With such salting, milk mushrooms retain all the nutrients and are saturated with the aromas of herbs and spices. The latter give the mushrooms strength, crunchiness and excellent taste.

Ingredients:

milk mushrooms - 4.5 kg;
salt - 500 g;
horseradish leaves - 6 pcs.;
horseradish root - 1 pc.;
garlic clove - 8 pcs.;
cherry leaves - 5 pcs.;
water - 4 l;
dill umbrellas - 3 pcs.

Cooking

Before salting milk mushrooms, fill them with water for 3 days.
Transfer to a clean bowl, add salt, spices.
Put under oppression and send for a month in the cold.

Salting white mushrooms with short soaking and blanching will allow you to enjoy a crispy preparation after 25 days, which is appropriate for a short shelf life of this type of mushroom. This “flaw” is perfectly compensated by the expressive color and juicy dense pulp, ideal for this method cooking.

Ingredients:

milk mushrooms - 3 kg;
salt - 20 g;
water - 2.5 l;
black pepper in a pot - 10 g;
currant leaves - 4 pcs.

Cooking

Before salting white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
Rinse, blanch for 5 minutes.
Arrange in jars, add 140 g of salt and spices.
Keep refrigerated for 25 days.

Salted black milk mushrooms are a popular delicacy for which experienced mushroom pickers advise cold way. Salting in cabbage leaves is the simplest and relatively fast option turn bitter mushrooms into excellent workpiece. Soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire amazing taste.

Ingredients:

milk mushrooms - 5 kg;
cabbage leaves - 7 pcs.;
salt - 400 g;
horseradish root - 1 pc.;
dill umbrellas - 15 pcs.;
garlic head - 1 pc.;
currant leaves - 10 pcs.

Cooking

Before salting black mushrooms, put them for 3 hours in a solution of 170 g of salt and 10 liters of water. Rinse.
Salt in 220 g of salt and spices.
Cover with cabbage leaves and put under oppression for two days.
Arrange in jars and put in the cold for 2 months.

The recipe for salting milk mushrooms is variability. So, pre-soaked and boiled mushrooms can be an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

milk mushrooms - 3.5 kg;
onion - 900 g;
carrots - 400 g;
head of garlic - 2 pcs.;
oil - 300 ml;
sugar - 200 g;
salt - 50 g;
vinegar - 200 ml.

Cooking

Soak the mushrooms for 3 days, rinse and boil.
Cut onions, carrots and mushrooms into strips.
Fry the onion.
Mix vinegar, salt, sugar, oil and garlic.
Pour mushrooms and vegetables with marinade and refrigerate.

The old way of salting milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms were saturated with tannins and became crispy and fragrant. Another advantage was that as they were harvested, new mushrooms could be added. The disadvantage of this method is that the milk mushrooms need to be washed well after salting.

Ingredients:

milk mushrooms - 10 kg;
salt - 500 g;
horseradish leaves - 10 pcs.;
dill umbrellas - 15 pcs.

Cooking

Soak mushroom caps for 3 days.
Put some greens and salt on the bottom of the barrel.
Lay the mushrooms in layers, adding salt.
Put under oppression for 2 months.

Salting dry mushrooms, or white loading (the mushroom got its name because of the dry cap), is simple. The absence of bitterness makes it possible to apply the dry pickling method, which does not require pre-soaking the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkled with salt.

Milk mushrooms for the winter - best recipes

Before moving on to the question: how to salt and pickle milk mushrooms for the winter, a few words about assembly and preparation.

Almost every mushroom lover knows that the best time for the mushroom harvest - September. It is at this time that you can collect as many mushrooms as possible, regardless of preferences. The richest are oak and birch forests. If you are lucky enough to find just a few kilograms of your favorite mushrooms, you can easily figure out what to cook, but what to do when the find drags you into several buckets? Of course, it is best to make a seam, pickle and marinate them to enjoy the winter. It is about how best to pickle and salt mushrooms, as well as about the nuances of these processes, we will learn further.

Preliminary preparation

When making preparations from milk mushrooms for the winter, salting or pickling them, it is worth remembering that the main stage is preliminary preparation mushrooms. So the basis for salting or pickling milk mushrooms for the winter is their preliminary, long-term soaking, which can last up to 3 days. This is primarily due to the presence of bitterness. The housewives, who once harvested milk mushrooms for the winter, claim that if they are soaked incorrectly, the mushrooms will be bitter, which means that it is impossible to eat them. No matter how much you cook them, you won’t be able to get rid of bitterness without first soaking them.

The bitterness of mushrooms is the secreted juice that we can see when cutting the mushroom. This juice is lactic acid, spoiling the taste of any dish, when it enters the dish. Its main feature is considered not only a very bitter taste, but also the fact that it cannot be interrupted by anything. If lactic acid gets into preservation, even before tasting, you can see that the workpiece is spoiled:

The mushroom marinade will become cloudy;
The color of the mushrooms will begin to change;
Gradually, the entire marinade will turn white.

In order to prevent spoilage of products, it is worth adhering to the technologies exactly, as well as taking into account some features that we will learn about later.

Peculiarities

Every housewife prefers to preserve mushrooms for the winter, because this way they are stored longer. Many types of mushrooms are suitable for conservation, including milk mushrooms, but the main thing is to make blanks only from fresh mushrooms. Spots resembling rust can indicate the old age of the fungus. Also, before cooking, you need to sort out worms and mushrooms with residents.

Remember also that milk mushrooms are mushrooms that collect dirt, which means that they must be washed and cleaned very thoroughly before the soaking process. For cleaning it is recommended to use sponges and even brushes.

When it comes to soaking, don't skimp on water and be lazy. The water in which the milk mushrooms are located should be changed at least once every 4 hours. When soaking, we take into account the temperature in the room, if it is high, you need to soak them for no more than a day, because further, under the influence of temperature, they will begin to sour.

If you decide to pickle milk mushrooms, it is better to use glass or enameled dishes that do not have cracks, rust or other damage. Ceramic and wooden containers are also ideal. When pickling milk mushrooms, adding sugar, the mushrooms become unusually tender and delicate in taste.

Technology for preparing milk mushrooms for pickling and salting for the winter

To make the seaming for the winter delicious, you should follow the following tips for preparing milk mushrooms for cooking:

First you need to choose fresh mushrooms: buy or collect. At the same time, it is worth immediately discarding old milk mushrooms, inedible species and mushrooms with insects. You can not use overgrown mushrooms, which most often beckon because they are harmful to health. You can also separate the milk mushrooms by size, since the most delicious are small mushrooms;
Next, you need to clean the mushrooms. So that no debris, dirt and other waste remains on the mushrooms, you can clean them with a soft-bristled brush or other improvised material. Mushrooms are best cleaned if before that they stay in water for at least an hour;
The next stage of preparation is the soaking of mushrooms. In most cases, they are soaked in ordinary cold water With a small amount salt. Moreover, the more often you change the water, the cleaner the mushrooms will be. Usually soaking lasts at least a day, preferably more. If there is no desire to soak milk mushrooms for a long time, you can get rid of lactic acid through digestion. To boil out the bitterness, it will be necessary to boil milk mushrooms in very salty water for about 25 minutes at least 3 times. For cooking, you need to take a lot of water, and after the milk mushrooms wash well. This method helps to reduce the waiting time, but after cooking, pickled milk mushrooms will no longer be crispy;
When the milk mushrooms are soaked, they must be thoroughly rinsed under the tap and you can start making blanks for the winter.

We make blanks from milk mushrooms for the winter (the best recipes)

Marinate milk mushrooms according to the classic recipe

For this you need:

mushrooms ( milk mushrooms) - 3 kg;
water - 3 l;
salt - 70 g;
6 sheets of laurel;
allspice (peas) - 8 pcs.;
cloves - 8 pcs.;
70% acetic acid- 30 ml.

We take pre-soaked milk mushrooms, cut them into large pieces and fill them with water, 1.5 liters and 20 g of salt will be enough. We put the mushrooms on the stove, and wait until they boil, continue to cook for about 20 minutes, periodically removing the resulting noise. After 20 minutes, we draw out the mushrooms, rinse well and leave for a few minutes so that the water is completely drained from them.

At this time, you can start preparing the marinade. Take 1.5 liters of water and the rest of the salt. We wait until the water boils, then put spices and leaves in a saucepan, boil for several minutes. Next, add mushrooms to the same pan with marinade and boil them for about 15 minutes. The essence is added last, and now the mushrooms can be removed from the fire and, without letting them cool, put them in prepared jars. After laying out the mushrooms, pour the marinade to the top, and tightly close the jars.

About 7 days after cooking, pickled milk mushrooms are considered ready. It is during this time that they are sufficiently saturated with marinade and acquire an amazing taste. You can store them throughout the winter. Best of all this mushroom appetizer serve, seasoned with herbs, onions (garlic) and poured with fragrant oil.

Milk mushrooms for the winter with spices

We take:

mushrooms - 3-4 kg;
water: 4 l;
salt: 90 g;
sugar: 30 g;
3 bay leaves;
3 currant leaves;
3 cherry leaves;
5 cloves of garlic;
black pepper (peas): 3 pcs.;
carnations: 3 pcs.;
30 ml 9% vinegar.

Cooking:

It is necessary to pre-soaked mushrooms, if necessary, cut into pieces. We sterilize the jars for 15 minutes, you will need two pieces, with a volume of 1 liter. At the same time, dissolve 1 tbsp. l. salt in 2 liters of water and put the mushrooms into the liquid, boil for 20 minutes after boiling. In the process of cooking, we collect noise.

Next, we wash the finished milk mushrooms under a running stream and discard in a colander to drain excess liquid. At this time, we are engaged in marinade, for which we need 1 liter. liquids, 2 tbsp. l. salt and sugar. Boil the liquid, then add the mushrooms and the rest of the ingredients, except for vinegar and garlic. We cook all this for 30 minutes and about 5 minutes before removing from heat, add thinly sliced \u200b\u200bcloves of garlic.

Now the mushrooms are completely ready for laying in containers, tamping tightly. After laying, add 10 ml of vinegar to the mushrooms and fill them with marinade to the top. Further, if desired, you can roll up or hermetically close the lid. After about a day, the banks can be hidden. After insisting, milk mushrooms become crispy and acquire an unusual sour-sweet taste.

Milk mushrooms with cinnamon

Need to:

2 kg of mushrooms - mushrooms;
water: 3 l;
salt: 40 g;
6 sheets of laurel;
allspice (peas): 10 pcs.;
cinnamon stick;
40 ml of vinegar;
6 g of citric acid.

Cooking:

To prepare the mushrooms, we take all the salt and dissolve in 1 liter. water. We boil pre-soaked and washed milk mushrooms for about 15 minutes, gradually removing the noise. We do not wash the mushrooms, but simply leave them to drain excess water.

To prepare the marinade, we take the remaining water, add vinegar, spices, bay leaves and cinnamon to it, bring everything to a boil, then lay out the milk mushrooms and boil for 20 minutes. Before laying out the mushrooms, you need to put the cinnamon caught from the marinade on the bottom of the containers and put the mushrooms on it. Gently tamp the milk mushrooms, fall asleep citric acid and fill with marinade. Next, the jars with milk mushrooms need to be sterilized for about half an hour by placing the jars covered with lids in a pot of water. Now you can roll up the jars and let them cool.

Mushroom appetizer with onions and tomatoes

Necessary:

mushrooms ( mushrooms): 3 kg;
onions: 2 kg;
tomatoes: 2 kg;
water: 6 l;
salt: 120 g;
sunflower oil: 150 ml;
30 ml 70% acetic acid.

Pickling:

Grind the mushrooms (soaked and washed) to small sizes. We mix all the water and salt, boil the milk mushrooms until they sink to the bottom. Then let the water drain and dry the mushrooms.
Boiling water should be poured over the tomatoes and peeled, cut into large pieces. Bow mode thin halves of the ring.
We take a frying pan, spread the milk mushrooms, salt and fry for about 10 minutes. Transfer to a saucepan.
Fry the onion until it acquires a golden color, spread on mushrooms.
Next, fry the tomatoes until they soften, and also transfer them to the pan.
Add vinegar to this and simmer over low heat for 30 minutes, stirring constantly.
We lay out the finished salad in jars and roll it up.

A simple pickling recipe (without spices)

Let's take:

2 kg mushrooms ready for pickling;
water: 4 l;
salt: 100 g;
80 g of granulated sugar;
vinegar: 240 ml.

How to cook:

It is necessary to take 1 liter of liquid, 30 g of salt and prepared mushrooms. Boil them until they sink to the bottom of the pan. We remove noise during the cooking process. Then we wash the mushrooms and decant the water from them.

Now we prepare the marinade, take 1 liter of water, add the remaining salt and all the granulated sugar to it, boil. After we spread the mushrooms there and cook for 8 minutes, add vinegar and boil the same amount. Then we shift the mushrooms into pre-prepared containers and pour the marinade. Now you can roll up the banks. Ready mushrooms you need to leave in a warm place for 5 days, until completely marinated, and only then put it on the shelves for storage.

Polish milk mushrooms for the winter

We take:

3 kg mushrooms;
water: 5 l;
salt: 75 g;
45 g of granulated sugar;
2 leaves of laurel;
30 cloves of garlic;
20 ml of vinegar;
carnations: 5 pcs.;
several sheets of currants and cherries.

We marinate:

We soak clean milk mushrooms in water for two days in advance.

Dissolve 20 g of salt in 3 liters of liquid, boil the mushrooms for about 15 minutes. Then rinse and leave the liquid to escape. We take 2 liters of water for the marinade, fruit leaves and a bay leaf, whole cloves of garlic and cloves, and the remaining salt and granulated sugar, boil. Then add mushrooms and boil for another 20 minutes. Next, put milk mushrooms in jars, distribute the vinegar and pour over the marinade. Can be rolled up. There are 3 jars with a capacity of 1 liter.

Spicy mushrooms

Ingredients:

milk mushrooms: 3 kg;
several leaves of cherries and currants;
6 cloves of garlic.

For the marinade:

water: 2 l;
salt: 4 tbsp. l.;
sugar: 1.5 tbsp. l.;
allspice and black peppercorns;
laurel leaves;
cloves;
9% vinegar: 2 tsp/jar.

Cooking:

Boil the pre-prepared milk mushrooms until tender, rinse and drain the water. We mix and boil all the ingredients for the marinade, then add the mushrooms and boil for another 15 minutes, now in sterilized containers you need to put the fruit leaves on the bottom, chopped garlic into plates and put the mushrooms on top. Add vinegar and pour marinade, roll up.

Marinated mushrooms

Let's take:

mushrooms ( mushrooms): 10 kg;
water: 4 l;
salt: 4.5 tbsp. l.;
black pepper (peas): 15 pcs.;
carnations: 7 pcs.;
3 umbrellas of dry dill;
180 ml of vinegar.

How to marinate:

It is necessary to boil the mushrooms (soaked in advance for two days) for 15 minutes, rinse. Put everything except vinegar in a saucepan with mushrooms, cook for 10 minutes. After that, pour in the vinegar and cook for another 5 minutes, put it in jars and sterilize.

Mushroom Salting Recipes

Cold salting method

We prepare milk mushrooms for salting: clean, wash, put in a container, fill with water. Soak for 2 days. During this time, we change the water several times.

We lay the milk mushrooms in several layers in a large container without damage. Sprinkle each layer well with salt. On top of the container lay a wooden disk wrapped with gauze (or something similar). We put a heavy weight on the disk. For 2 months we leave milk mushrooms in a cool room.

Salted mushrooms in jars

You will need:

mushrooms: 3 kg;
15 dill umbrellas;
salt: 150 g;
3 heads of garlic;
water: 2 l;
sunflower oil: 75 ml.

How to cook:

Dissolve 40 g of salt in water, boil, add mushrooms cut into pieces (pre-soaked and washed). Cook for about 10 minutes, pour in the oil. After we catch the mushrooms and decant the water. We take dill branches, separate the umbrellas (do not throw away the branches). We divide them into parts, chop the garlic. Mix mushrooms with salt, garlic and dill. We put them under oppression for half a day, mix and again under oppression for the same amount. After we put the mushrooms in jars, pour over the brine and lay the dill stalks with the last layer. The workpiece is hermetically sealed and stored in the refrigerator.

Salted mushrooms with garlic and spices

This recipe will allow you to enjoy delicious salty fragrant mushrooms in a month.

Ingredients:

Mushroom mushrooms - 1 kg.
Garlic - 4-6 cloves.
Salt - 45 g.
Seasonings (pepper, ginger, oregano, cloves) - a little to taste.

How to cook:

Wash the mushrooms thoroughly, remove old and spoiled ones. Put clean milk mushrooms in an enameled container, and fill with cold water.
Leave them to soak in a cool place for 2-3 days (while changing the water once a day).
Next cut large pieces milk mushrooms and put in a wooden barrel. Chop the garlic, mix it with salt, seasonings and evenly sprinkle the mushrooms with the mixture.
Cover with a light cloth on top, lay a circle and press down with oppression.
Put in a cool place for 25 - 35 days. After that you can try.

Mushrooms with raspberry and currant leaves

Ingredients:

Milk mushrooms 2 kg.
90 g salt.
Raspberry and currant leaves - 10 pieces each.
Dill sprigs - 3-5 pcs.
Peppercorns - a little to taste.

How to cook:

Sort, clean and wash the mushrooms thoroughly, then soak them in cold salted water for two days. Change the water several times during this time.
Next, change the water and cook for 15 minutes, drain in a colander.
Transfer the milk mushrooms to a wooden container, while sprinkling each layer with pepper and salt. Close the top layer of mushrooms with currant leaves, raspberries and dill sprigs, then cover with a cloth or gauze. Put a circle of wood and oppression on top.

Remove mushrooms in a cool place for 25 - 35 days. After that, you can try and enjoy fragrant salted crunchy mushrooms.

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. The taste of ready-made mushrooms 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. It is officially believed that black mushrooms are much better suited for hot salting(they are stronger and harder), and white - for the cold, because 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 nylon lids put 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.

You don't need to be a networking genius to learn how to salt milk mushrooms hot and cold for the winter. These mushrooms are white beauties waving their hats at forest clearings.

As practice shows, it is difficult to collect them. When they are young, it is problematic to find. Sometimes it seems that they are playing hide and seek with us. And while mushroom pickers are searching, milk mushrooms make their way to the surface, overcoming a layer of mosses and fallen leaves.

When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We have considered the technology of hot salting. Now let's talk about the cold method.

It is noteworthy that dry fresh milk mushrooms salt equally. Therefore, I recommend focusing on soaking. The procedure is extremely important. Before salting, clean and rinse the mushrooms well, since it is not necessary to boil. To facilitate the task will help the use of brushes, sponges and brushes.

Ingredients:

milk mushrooms - 5 kg
salt - 500 g
dill tubes
horseradish leaves
currant and cherry leaves
garlic

Cooking:

Put the cleaned and washed mushrooms in a glass or enamelware. A wide pan, basin or bucket will do.
Fill the mushrooms with water and cover with a large plate. Put oppression on top, then take it to a cool place for three days. Change the water several times daily.
After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and arrange in containers in which they will be salted.
Between the layers, make a pillow of horseradish and garlic. When the container is full, cover with gauze folded several times. Put the horseradish leaves and the remaining greens on top of the cheesecloth.
Put oppression on the circle, which will hide the mushrooms in the brine.
Take the dishes to the cellar for a month. During this period, watch all the time. The brine should always cover the milk mushrooms. Of course, if you do not want the mushrooms to become moldy.
After the time has elapsed, move the milk mushrooms into jars without rolling up the lids. Store in a cool place.

This salting technology allows you to cook clean and snow-white mushrooms. Cutlets, appetizers, caviar or salads are prepared on their basis.

The benefits and harms of mushrooms

In conclusion, I will add a few words about the benefits and harms of mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, milk mushrooms are considered the best representatives of the mushroom kingdom. And this is no accident.

The benefits of tasty and fragrant milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and marinated, and eaten with onions and sour cream.

The invaluable benefits are known to people suffering from tuberculosis. This mushroom neutralizes the pathogenic bacillus. Regular use helps to get rid of urolithiasis and kidney failure.

This natural antibiotic is used to treat severe diseases. Mushrooms contain many vitamins. They act as a source of riboflavin and thiamine. No wonder they are used in the pharmaceutical industry.

Harm is due to improper preparation. The composition of milk mushrooms includes milky juice, which causes poisoning. Careful processing allows you to remove toxins. That is why mushrooms are recommended to be thoroughly washed and thoroughly soaked at home.