How much mushrooms are salted. Salted mushrooms with mustard

In order to cook milk mushrooms according to this old and simple recipe, have to take:

Coarse salt, you can use regular salt - 250 grams;
Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you have collected must first be cleaned well, and all places that seem suspicious to you must be removed. Wormy areas need to be cut off, and also do not leave those places in which there are punctures from the needles. After that, you need to cut off each mushroom and a little lower part from the stem. Then be sure to rinse the milk mushrooms, while changing the water several times.

After that, transfer them to an enameled bucket without chips or a large basin, fill with water, slightly open the top with a not too heavy oppression so that all milk mushrooms are constantly in the water. Change water often. After a night in the water, the mushrooms will begin to foam. Immediately drain the water, rinse the mushrooms a couple of times, pour new water again.

In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such a soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking mushrooms, they need to be cut into several pieces. After these pieces are laid out in a large enameled basin. They put a layer of mushrooms tightly - sprinkled everything with salt, and repeat the same thing again until you lay out all the mushrooms you have.

After you need to put a large flat lid on top, install oppression on it. Mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, arrange the mushrooms in sterilized jars. Mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, it will be necessary to compact the mushrooms tightly enough.

Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time has elapsed, the mushrooms will be completely ready to eat.

2. SALTED BRUMS WITH CABBAGE LEAVES

It's pretty old recipe, familiar to our grandmothers.

In order to cook mushrooms on it, you need to take the following products:

Milk mushrooms - 5 kilograms of mushrooms;
Horseradish root fresh small size - 1 piece;
Coarse salt, but always without the addition of iodine - 1 cup;
Garlic - one head of winter variety;
Currant fresh leaves without damage - 20 pcs;
Cherry leaves without damage - 20 pieces;
Fresh dill - one bunch;
8 cabbage leaves.

First you need to sort out all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - about 5 tablespoons of salt were added to 10 liters of water. After that, the mushrooms again need to be filled with water, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and clean the horseradish root. Garlic needs to be peeled, disassembled into separate cloves. After that, you need to cut each garlic clove lengthwise into two halves. Horseradish root should be cut into very thin plates.

Next, wash well cold water cabbage leaves, tear them in two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything that you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then mushrooms again and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.

At room temperature mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly in prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with the juice that stood out from them while the mushrooms were infused.
Mushrooms close with plastic lids, store in the refrigerator. Such mushrooms are served on the table after two months.

3. SALTED BRUMS WITH THE ADDITION OF ONIONS

For this recipe you need the following products:

Bucket fresh mushrooms for 10 liters;
Onion;
Salt - 1.5 cups of coarse salt.

Prepare mushrooms for salting as described above. After the mushrooms, if they are not too large, you need to put them in the basin as a whole, if the mushrooms are large, cut them, sprinkling each of the layers with salt and onion, cut into rings or half rings. After that, you need to store milk mushrooms under oppression for a whole month in a cool place, and then lay them out in jars, dry and sterilized, and put them in the refrigerator.

4. SALTED BRUMS IN OAK LEAVES

In order to cook mushrooms with oak leaves, you need to take the following products and spices:

Milk mushrooms - one kilogram;
Salt - 3 tablespoons without top;
Garlic - 5 cloves;
Dill with an umbrella - a bunch;
Oak leaves - 3-4 small leaves without damage;
Cherry leaves - 3 pieces;
Horseradish leaf - 1 piece;
Black pepper - 6 pieces.

First, the mushrooms must be prepared for salting according to the method indicated at the beginning of the article.

Water for salting mushrooms should be taken salted, pour 10 liters of water and dissolve 5 tablespoons of salt. Water is changed three times every day, but salt is added only the very first time.

After that, you need to cut off part of the legs from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several pieces, and the small ones can be salted whole.
Next, you need to take the garlic and peel it, into the container in which you will put the mushrooms for pickling, you need to send horseradish leaves. Mushrooms should be put with caps down, and so a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If the brine is not enough. then the load must be even heavier.

Mushrooms stand like this for about a month, and then they are laid out in jars and put in the refrigerator.

5. SALTED MUSTER WITH MUSTARD

In order to cook mushrooms salted with mustard, you need to take the following ingredients:
Fresh mushrooms - 1 kilogram;
Salt - 2 tablespoons;
Water - half a liter;
Dill - 1 umbrella;
Grain mustard - 1 teaspoon;
Garlic - a few cloves;
horseradish leaves;
Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut them, if necessary. After you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms into the water. Next, you need to put a container with all this on fire, boil after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Banks are stored in the refrigerator under polyethylene lids.

Mushrooms prepared in this way can be eaten after 10 days.

6. SALTED BRINS IN HOT BRINE

In order to cook salted milk mushrooms for the whole family according to this recipe, you must prepare the following:

Kilogram of mushrooms;
Bay leaves - 2 pieces;
4 cloves of garlic;
Dill - 5 branches;
5 currant leaves;

It is necessary to soak the milk mushrooms and process for salting as described above. After you need to cut off the legs, in this way I pickle only hats. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.
After that, you need to get the mushrooms, wash them. After that, take a container for salting, sprinkle its bottom with salt, lay the mushrooms with their hats down, the thickness of the first layer is 5 centimeters. After that, you need to sprinkle with all the spices and salt, and the top layer is covered with gauze or a towel, and oppression is placed on top. The grip should be heavy enough. The mushrooms themselves should not be touched during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have a wooden one. Let the mushrooms be indoors for 2 days, and after that they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!!

7. SALTED MUSCLES UNDER VODKA

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with frost. No normal person will remain indifferent!

Ingredients:

Milk mushrooms
Salt (depending on how to soak the mushrooms)
Dried dill (tops are best, i.e. umbrellas)
Garlic (cut into slices)
Bay leaf
Black pepper
Sour cream 150 g.
Onion - 2 pcs.
Greens (parsley or dill)

I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We wash well. We take a container (where we will salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, mushrooms again. After every 2-3 layers, add spices (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - the last layer is carefully covered with salt. All this charm is under pressure and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

After waiting for the due date, we wash the mushrooms, and the bay cold water soak. At the same time, you can throw a bottle of vodka into the freezer ..)))

Drain the water, chop the mushrooms, add sour cream.
Add half-cut onions.

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 hats not only the desired crunchiness and aroma, but also remove the toxins contained.

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, the mushrooms should be poured with cold water, oppression should be set and the water should be changed 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 of 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 pieces.;
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 an 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.

The mushroom is one of the most delicious and valuable mushrooms. It is quite juicy and fleshy, has its own special flavor. Due to the specific bitterness, these mushrooms are mainly used for pickling. We will tell you how to salt milk mushrooms in a cold and hot way. In this article, we have collected the most interesting recipes in our opinion.

mushroom preparation

Before salting milk mushrooms, they must be properly prepared. Carefully sort the mushrooms, cut out wormy and damaged places. At the same time, clean them of forest debris. Rub the most contaminated areas with a soft brush, and if this does not help, soak the milk mushrooms in water for 2-3 hours.

The next step is soaking. If this is not done, bitterness will be present in the pickles. Pour the mushrooms with cold water so that it completely covers them. To prevent milk mushrooms from floating up, put a lid on top, and a load on it. The duration of soaking is at least 3 days. Change water twice a day.

Remember that not every dish is suitable for soaking and subsequent salting. Use only glass, wooden or enamel containers. In galvanized, a reaction may occur due to which the product will become inedible. Clay containers are also considered unsuitable for the preparation of salted mushrooms.

After soaking, rinse the mushrooms several times. If there are few of them, then pay special attention to each. AT general recipes salting mushrooms are simple, they determine your next steps.

Recipe #1

Milk mushrooms salted in hot brine with spices and herbs. To cook mushrooms according to this recipe, you will need: black milk mushrooms - 2 kg, water for brine - 1 l, black and allspice peppercorns - 10 pieces each, dill seeds, cabbage leaves, cherries and currants, clove seeds, garlic - 2 cloves, horseradish, salt.

Cooking method: when the mushrooms are ready, blanch them in salted, boiling water (for 3 minutes). After blanching, leave them in the water and prepare the brine. Salt the brine water, put pepper, dill seeds, clove seeds in it, bring it to a boil and boil for about 20-25 minutes.

Now drain all the water from the blanched mushrooms and transfer them to a colander to drain all the liquid. Place the mushrooms in a container of boiling brine and boil for 30 minutes. After that, turn off the brine, add cherry and currant leaves, garlic, horseradish. Put the cabbage leaves on top, the basis for oppression and the heavy load itself. Put the pan in a cool place for 4-5 days. Remember, if the mushrooms are not completely covered with brine, they will lose their appetizing appearance. At the end of the specified time, arrange the mushrooms in sterilized jars, fill with brine and roll up the lids. Store for a month in a cool place.

Recipe #2

Boiled mushrooms in hot brine. Required Ingredients: milk mushrooms - 2 kg, water for brine - 1 l, bay leaf, black peppercorns, cherry and currant leaves, garlic - 2 cloves, horseradish, salt.

Cooking method: Boil water and add salt. Dip the milk mushrooms into the container and cook for 15-20 minutes. In the meantime, prepare the brine. Dissolve in 1 liter of water 2 tbsp. l. salt, add all prepared spices. Garlic and horseradish will be needed later. Mushrooms and brine should be cooked in separate pans. Put the finished mushrooms in a colander to drain excess water. Then transfer them to the boiling brine and boil again. Cooking time 30 minutes. Remove the pot of mushrooms from the heat, add horseradish and garlic. Place a circle on top, and a light load on it. Make sure the mushrooms are completely submerged in the brine. Leave them in a cold place for 5-6 days. At the end of the allotted time, place the pickle in sterile jars and roll up. Store the preservation in the cellar for 30-40 days.

Recipe #3

Mushrooms, salted in jars (without vinegar). To cook mushrooms you will need: milk mushrooms - 1 kg, garlic - 3-4 cloves, blackcurrant leaves, dill umbrellas, black pepper - 10 peas, salt.

Method of preparation: wash the products thoroughly (including garlic) and chop the mushrooms (depending on the size of the jar). Remove all the husks from the garlic and pass it through a meat grinder. Add minced garlic to water and bring to a boil. Immerse the mushrooms in boiling water and cook for 5 minutes. Take a sterilized jar, put currant leaves, a little salt, dill, peppercorns on the bottom. Sprinkle each layer of mushrooms with spices and salt. Add the water in which the mushrooms were boiled. Roll up the jars, cool them and put them in the refrigerator. After 1-1.5 months, the pickle is ready for use.

Recipe #1

Mushrooms salted in cabbage leaves. Required Ingredients: water - 5 l, mushrooms - 5 kg, garlic - 1 head, salt - 0.3 kg, fresh dill- 100 g, cherry leaves - 20 pcs., currant leaves- 20 pcs., Cabbage leaves - 10 pcs.

Cooking method: dissolve 50 g of salt in 5 liters of water and pour the soaked mushrooms. Soak them for 8-12 hours in salted water. Rinse, change the water to clean and soak again for 3-5 hours. Drain the liquid and dry the mushrooms. Chop the peeled garlic (cut each clove into 2-3 pieces). Wash, cut and dry the dill. Spread the milk mushrooms in layers, sprinkling with salt, dill, shifting leaves of cherries, cabbage, currants and garlic cloves. Place oppression on top and place the container in the cellar for two months. After this time, mushrooms are allowed to be eaten.

Recipe #2

Mushrooms pickled in jars with onions. Required Ingredients: milk mushrooms - 5 kg, onion - 1 kg, water - 5 l, salt - 0.25 kg.

Cooking method: pour mushrooms with salted water (based on 5 liters of water 50 g of salt). Soak them in brine for 12 hours, then rinse twice under running water and dry a little. Peel and cut the onion into thin rings. Evenly mix milk mushrooms with onion, salt and place a weight on top. Keep the pickles under pressure for two days, stirring every 8-12 hours. Arrange the mushrooms in sterile jars, fill with the resulting brine, cover with plastic lids and refrigerate.

Recipe #3

Mushrooms salted in a barrel the classic way . Required Ingredients: milk mushrooms - 5 kg, dry dill - 3-5 sprigs, salt - 0.15 kg, cherry leaves - 10 pieces, currant leaves - 10 pieces, horseradish leaves.

Method of preparation: cover the bottom of the prepared pan or barrel with cherry and currant leaves, as well as half of the dried dill. Lay the milk mushrooms with caps down in a dense layer, and sprinkle with salt on top (at the rate of 25-30 g of salt for each layer). Repeat layers until you run out of mushrooms. Put the horseradish leaves and the remaining dill on top. Cover food with a cotton cloth or clean towel, place a flat dish and a small weight. Keep milk mushrooms in the cellar until completely salted (at least 40 days).

Milk mushrooms are most often used for these purposes. In its own way nutritional value they practically do not differ from milk, meat and mushrooms. As for the specific hot and peppery taste of these mushrooms, our housewives have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about the existing methods of pickling and salting this product.

The most important nuances

It should be noted that harvesting milk mushrooms is not as difficult as it might seem at first glance. You just need to familiarize yourself with some of the subtleties of this process. Almost any mushroom is suitable for pickling and salting. The only thing to do on initial stage, is to get rid of old instances. It is also important to ensure that there are no stains or other damage on them. Do not use mushrooms with wormholes and insects.

Before salting mushroom caps it is recommended to wash with a stiff brush. A steel sponge is best suited for these purposes. To make the prepared product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.

Keep finished product preferably in a glass container. You can also use enameled containers for this. But they must be inspected in advance for cracks, chips and rust. Spoiled pans are not suitable for storing mushrooms. It is important to remember that cooked more than six months ago are no longer suitable for consumption. Pickled, they can be stored for no longer than twelve months.

Existing methods

To date, known different ways breast blanks. The most popular are salting and pickling. Dried or frozen mushrooms are of little use for further use.

Most people prefer salting, believing that such milk mushrooms are much tastier than those that were filled with marinade. Mushrooms prepared in this way are very tasty and pleasantly crispy. However, the second method is also popular with modern housewives, since it is recognized as safer.

The technology of harvesting milk mushrooms in a hot way

This is one of the most simple ways. Its main advantage is that there is no need to pre-soak the mushrooms. AT this case can be limited to simple cleaning of the product. As for the brine, for each liter of liquid, you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic.

In order for the harvesting of milk mushrooms for the winter to pass without complications, it is necessary to strictly follow the recommended technology. At the initial stage, mushrooms are boiled in lightly salted water. They are simmered under the lid for about a quarter of an hour. It is important not to overdo it with salt. It is enough to put no more than three tablespoons of this component on a ten-liter container.

Next, mushrooms are sent to a brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they are completely cool. After that, the container is kept for a week in a cool place. After seven days, milk mushrooms are laid out in pre-sterilized jars, poured with brine, added in a tablespoon vegetable oil and closed with polyethylene lids. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that harvesting milk mushrooms in this way takes at least forty days. To do this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will turn out to be more tasty and fragrant.

But modern realities are such that not every housewife has the opportunity to use a natural wood barrel. In addition, not all families use a large number of mushrooms. Therefore, you can salt them in a standard glass container.

Harvesting milk mushrooms for the winter in jars using the cold method

For these purposes, liter containers are usually used. First, in each jar is placed:

Two or three laurels.
A couple of cloves of garlic.
Ten cherry and currant leaves.
Three stalks of Umbrella dill.
Two tablespoons of table salt.

After that, pre-soaked mushrooms are put in containers with spices, they are carefully tamped and filled with water. Filled jars are covered with clean gauze and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt milk mushrooms for the winter in a cold way, one cannot fail to mention one thing. important nuance. Before serving, such mushrooms must be thoroughly washed.

Barrel salting technology

It should be noted that mushrooms prepared with this the old fashioned way, are impregnated with the aroma of natural wood, so they turn out to be unusually tasty. In order for the harvesting of milk mushrooms to pass without any difficulties, it is necessary to strictly observe the indicated proportions.

Ten kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is layered. It is very important that horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle and oppression are placed.

The contents of the container are regularly checked for mold. In the event of its appearance, they immediately get rid of it, change the gauze and process the circle and oppression. In about a month, the mushrooms will be completely ready for use. They are taken out of the barrel, after putting on sterile gloves.

How to pickle white milk mushrooms with cabbage leaves?

The presence of greens makes mushrooms more tasty and fragrant. Therefore, many housewives often use this particular recipe. In order for the workpiece to go quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen should have the following components:

Eight cabbage leaves.
Five kilograms of white mushrooms.
Ten sprigs of dill with umbrellas.
200 grams of salt.
Head of garlic.
Fuck root.
Twenty currant and cherry leaves.

Pre-prepared mushrooms are blanched. Greens are washed in cool running water. As for cabbage leaves, each of them is divided into small fragments.

Milk mushrooms are placed in a three-liter clean jar, sprinkled with salt, part of the greens and garlic passed through the press. The layers are alternated until the container is filled. Then the dishes are covered with a lid, a load is placed on top and sent to a cool place until fully cooked.

Option without the use of spices: a list of products

It should be noted that the preparation according to this recipe is so simple that even an inexperienced cook can cope with it without any problems. Despite the use of a minimum set of ingredients, the mushrooms are quite tasty. Before starting the process, you need to make sure that you have at your disposal:

Five kilos of fresh black mushrooms.
250 grams of coarse table salt.

Cooking technology

Adhering dirt is removed from fresh raw materials, all suspicious areas are cut off and washed thoroughly. Milk mushrooms processed in this way are sent to a roomy enamelware, pour cold water and press down with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after that, you can proceed to the next, most important step.

In order for the harvesting of milk mushrooms for the winter to take place at an accelerated pace, it is advisable to cut large specimens into several smaller pieces. Soaked and prepared mushrooms are placed in a deep wide dish, pouring layers of coarse table salt. Some flat object (a plate, a lid or a board) is placed on top, pressed down with a load and left for three days. The contents of the container are stirred daily, trying not to damage the caps. After this time, the pickle is transferred to pre-prepared jars and covered with non-metallic lids. Densely stuffed dishes are sent for further storage in the refrigerator or cellar. After two months, the mushrooms will be completely ready for use.

onion recipe

Before salting milk mushrooms for the winter, you should stock up on all necessary ingredients. In this case, your kitchen should have:

A ten-liter bucket of fresh mushrooms.
330 grams of salt.
At least five large onions.

Before you start salting, milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in large saucepan, alternating with salt and onion rings. Something flat is placed on the last layer and a load is placed.

After a month and a half, mushroom mushrooms, the harvesting of which is discussed in today's article, are laid out in clean glass jars and sent to the refrigerator.

Another Recipe: List of Ingredients

As mentioned earlier, black mushrooms are considered conditionally edible mushrooms. Therefore, they are most often harvested by the hot method. So that you get delicious and fragrant snack need to stock up in advance necessary products. Your kitchen should have:

One and a half kilograms of fresh black mushrooms.
Four liters of water.
Six tablespoons of table salt.
Fifteen black peppercorns.
Carnation.
Bay leaf.
Five peas of allspice.
Seven umbrellas of dill.

So that the harvesting of milk mushrooms is not interrupted in search of the required components, the above list must be replenished with clean water for brine and vegetable oil.

Process description

First of all, you should deal with mushrooms. They are washed by removing all the dirt with a small brush. After that, milk mushrooms are poured with clean cold water and left for three hours. It is worth noting that in this case it is not necessary to soak at all. But if you nevertheless decide to do this, then after three hours a capacious saucepan is filled with four liters of water and, after waiting for it to boil, coarse salt and mushrooms are sent into it. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.

Meanwhile, prepare the brine in a separate bowl. To do this, add bay leaf, cloves, salt and two types of peppers to a container of boiling water. At the very end, dill umbrellas are sent to the brine and the stove is immediately turned off.

The boiled milk mushrooms are thrown into a colander so that excess liquid is drained from them, laid out in a clean bowl and poured with hot brine. To prevent mushrooms from floating up, they are pressed with a flat plate on which a press is installed. After that, the container is cleaned in a cool place. After three days, the mushrooms are laid out in pre-prepared jars, poured with brine, added a small amount of high-quality vegetable oil, covered with non-metallic lids and hidden in the cellar or pantry. A month later, salted milk mushrooms can be served at the table.

Mushrooms collected in the forest, sorted by type.

And cook for 20 minutes from the moment of boiling.

Then drain the water through a colander and rinse the mushrooms with cold running water.

Then once again put the milk mushrooms in salted boiling water (1 tablespoon of salt per 2 liters of water) and boil for 20 minutes from the moment of boiling.

We wash the mushrooms and leave them in a colander until excess liquid drains. At this time, we cook the brine: pour 1 liter of water into the pan, put on fire, when the water boils, add 1 tablespoon of salt with a large slide.

And put spices in boiling water ( bay leaves, cloves, black and allspice peas), bring to a boil and boil to dissolve the salt crystals.

Into clean liter jar spread peppercorns, allspice, dill umbrellas and bay leaf.

Then we spread the milk mushrooms tightly, pressing the mushrooms to each other, and pour hot brine.

Next, put the jar of milk mushrooms in the refrigerator, closing with a plastic lid, and leave to salt for another 10-12 days.

Enjoy your meal!