Why milk mushrooms darken when salted: reasons for how to salt and bleach correctly

Milk mushrooms are considered one of the most popular and favorite fruiting bodies among mushroom pickers and gourmets. These fruiting bodies belong to the highest category of mycobionts. Experienced mushroom lovers will always recognize a milky white mushroom with a yellowish mycelium and a cap with concentric rings.

In Russian cuisine, milk mushrooms have a special meaning - salted mushrooms are a favorite appetizer on any holiday table. In addition, salting milk mushrooms is an excellent option for preparing fruiting bodies for the winter.

Since these mushrooms have a bitter taste due to the milk contained in the pulp, there are situations when the milk mushrooms turn black when soaked, boiled or salted.

What happens to the fruiting bodies, why does the milk mushroom turn black? Sometimes these mushrooms can darken almost immediately when cut. Mycologists classify almost all types of milk mushrooms as conditionally edible mushrooms, since they cannot be eaten raw. As mentioned above, the unpleasant hot peppery taste of the fruiting bodies disappears only after soaking and boiling. However, lovers of mushroom “hunting” respect these mushrooms, which bear unpredictably abundant fruit, have high nutritional value and excellent gastronomic qualities. The white milk mushroom, also called real milk mushroom, is especially prized. But be that as it may, many mushroom pickers, especially beginners, wonder why white milk mushrooms turn black.

It turns out that any milk mushroom turns black when cut because it secretes an acrid whitish juice, which, when in contact with air, first turns gray-yellow and then literally turns black. However, this should not frighten fans of “mushroom hunting”, who are distrustful of fruiting bodies that “suspiciously” change color when cut. In practice, it has been confirmed that after proper processing, mushrooms become edible and very tasty, with a crunchy texture.

Recipe for salting boiled milk mushrooms

This recipe for how to pickle boiled milk mushrooms describes the general technology for cooking mushrooms.
Before cooking milk mushrooms, they are checked very carefully and those that cause suspicion are discarded. Worthy, overripe, flabby mushrooms that are unsuitable for consumption should also be discarded. To prevent the peeled mushrooms from turning black, they are dipped in salted water, adding a little vinegar. To keep the marinade light and transparent, the foam must be removed while cooking the mushrooms. Spices should be added to the marinade only when it is completely cleared of foam. Cook the mushrooms in the marinade for 10–15 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear. If you use the hot salting method, you must follow the following instructions.

First you need to peel and rinse the mushrooms, put them in a deep saucepan and fill with cold water, put on high heat and bring to a boil.

Then reduce the heat and simmer the contents of the container until cooked.

Milk mushrooms are cooked for 20–25 minutes.

Boiled mushrooms should be drained in a colander.

When the water has drained, place them, caps down, in enamel dishes in layers up to 5 cm thick, seasoning each with salt and spices.

Salt is taken at the rate of 15 g per 0.5 kg of mushrooms.

The top of the mushrooms should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a weight.

The mushrooms will be ready after 1.5–2 weeks.

Do not worry if you see mold on the surface of mushrooms salted in this way. It just needs to be removed periodically with a rag soaked in vinegar. In this case, the weight and wooden circle should be washed each time in boiled water and soda, and the fabric should be changed.

Hot salting is used for salting milk mushrooms such as violin milk mushrooms, black milk mushrooms, but sometimes real milk mushrooms, podgrudki, yellow and aspen milk mushrooms. Peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by cap size. Large caps, if they are salted together with small ones, are cut into 2-3 parts.

How to cook milk mushrooms so that the mushrooms do not darken?

Some housewives noticed that the milk mushrooms darkened during cooking, why did this happen?
If the water is rarely changed during soaking the mushrooms, then the remaining bitterness may come out during boiling - this is what gives the milk mushrooms a dark color. How should you cook milk mushrooms so as not to darken? Usually, when cooked, all fruiting bodies darken a little. But some experienced mushroom pickers advise boiling milk mushrooms whole in salted water, and only cutting them after boiling. You can also add garlic cloves, cut into several pieces, as well as dry mustard (1/2 tbsp per 2 liters of water) to the water with mushrooms.

Hot salting method

Salting black milk mushrooms using a hot method requires boiling them. In this case, you can do without pre-soaking. Nigellas are generally cleaned of forest debris right at the collection site and the base of the stem with adhering soil is necessarily cut off.

At home, bring mushrooms without washing them, put them in a saucepan, pour boiling water over them and cook for 20-25 minutes. As a result, black milk mushrooms become especially dense and elastic, so that handling them becomes much more convenient.

After waiting until the boiled fruit bodies have cooled, they are thoroughly washed to remove any remaining debris, placed in a colander to completely drain the water, and only then weighed, determining the amount of salt needed for the preparation. For every kilogram of boiled mushroom raw material there should be 50-55 g of coarsely ground rock salt.

Having measured out the required amount of this basic seasoning, lay the milk mushrooms in layers in the prepared container, not forgetting to add salt to each new level. Here, the placement of caps up or down no longer plays a fundamental role, since boiled mushrooms become denser and withstand oppressive pressure in any position. If the preparation contains only milk mushrooms and salt, it will completely preserve the taste and aromatic qualities of these mushrooms. Those who prefer a more complex bouquet also intersperse the mushroom layers with cherry and currant foliage, coarsely chopped cloves of peeled garlic and even spruce branches.

In any case, the layout is completed with salt and seasonings to taste, the top of the workpiece is covered with a clean cotton cloth, and on it there is a weight placed on a plate or a wooden circle. After a few hours, the container is filled with escaping brine. It must completely cover the fruiting bodies. If the released liquid is not enough, add a cold solution of salt in boiled water (2 tablespoons per liter) to the container to the required level. The pickling is put in a cool place.

In addition to this high-speed method of hot salting, there are also slower options, in which pre-soaked mushrooms are boiled for at least 20 minutes, and after cooling, they are laid out in prepared containers in layers, alternating with salt and spices to taste. The broth is stored so that, if necessary, you can add it to the container, and all further steps proceed in exactly the same way as for other mushroom pickles.

With the hot salting method, black milk mushrooms reach readiness after 10-12 days. If in the future they are stored in jars, the mushrooms are placed very tightly in them. Then they fill it almost to the top with brine, especially making sure that the fruiting bodies are still completely covered with it, and that no air cavities form in the depths of the jars. Calcined vegetable oil is poured on top and, covered with plastic lids, put away for storage.

Preparing mushrooms for pickling

There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness contained in the milky juice secreted by the mushroom, and to clean the sticky caps from leaves and pine needles. It is not recommended to peel the skins from the caps and stems, like noble mushrooms. Armed with a household brush, simply remove debris under running water and wash off fungi.

Important! Mushrooms of the same type may require longer water procedures, so it is recommended to collect only young fungi. It’s better to take a longer walk in the forest and breathe clean air than to quickly collect “old people” with hard pulp and increased levels of toxins and bitterness

Now all that remains is to place the washed mushrooms in a large enamel pan or basin and completely fill it with water. The crucial moment of preparatory work comes - soaking the bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of milk mushrooms. If it is enough to keep the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushrooms you will need at least 7 days of constantly changing the water and rinsing the fungi under running water.

The main thing is that the milk mushrooms are completely immersed in water. To do this, you will need to place a suitable sized lid and a small weight in the basin. This could be a gymnastic weight or several packs of salt placed in a pan.

TOP 16 recipes for cold salted tomatoes in jars without vinegarRead

After soaking, the mushrooms are placed in a large basin, placed under the tap and each mushroom is thoroughly washed under running water. Now you can begin the main stage - salting or marinating mushrooms with a crispy crust.

For beginning mushroom pickers, it is important to know the minimum amount of salt for different harvesting methods. For salting, use only coarse salt

“Extra” or iodized salt is not used for capping.

The data is given taking into account the proportion of the amount of salt per kilogram of fungi:

dry pickling of milk mushrooms – 40 grams;
hot or cold – up to 60 grams;
preparation of marinade - up to 60 grams.

Note to the owner! Don't worry if the milk mushrooms are too salty. Simply soaking a portion of milk mushrooms in milk will help correct the situation without loss of taste. After standing in it for 40-60 minutes, the mushrooms will become juicier and properly salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.

More ways to pickle milk mushrooms

Dry salting of milk mushrooms

Ingredients:

Milk mushrooms – 10 kg
salt – 500 g.

Peel and disassemble the mushrooms, cut off the stem, place in a wooden barrel, sprinkle with salt, cover with a napkin, place a circle and a weight on top.
Pickled mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh triba, sprinkling them with salt until the dish is full and the settling stops. Mushrooms are ready to eat after 35 days. Salting boiled milk mushrooms

For 10 kg of boiled milk mushrooms:

450–600 g salt
garlic
onion
horseradish
tarragon or dill stems

Clean and washed mushrooms are boiled in lightly salted water. The cooking time depends on the type of mushroom. Cool in cold water. Allow the water to drain on a sieve. Then the mushrooms are placed in a barrel, mixed with salt, covered with a cloth and a lid with pressure. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt.

Seasonings are placed at the bottom of the dish or mixed with mushrooms. After a week they become suitable for consumption. The brine must completely cover the mushrooms throughout the storage period to avoid mold. If there is not enough brine and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g, i.e. 2 tablespoons of salt per 1 liter of water). During storage, mushrooms should be checked from time to time and mold should be removed. The lid, oppression stone and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Salting milk mushrooms and milk mushrooms in Altai style

Ingredients:

mushrooms – 10 kg
dill greens – 35 g
horseradish root – 20 g
garlic – 40 g
allspice – 35–40 peas
bay leaf – 10 sheets
salt – 400 g.

The mushrooms are sorted, cleaned, the stalk is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. Then the mushrooms are thrown onto a sieve and placed in a barrel, layered with spices and salt. Cover with a napkin, place a circle and a weight. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is filled with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

Salted blanched milk mushrooms

Ingredients:

10 kg mushrooms
400–500 g salt (2–2.5 cups)
garlic
parsley
horseradish leaves
stalks of dill or celery

Blanch the peeled and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water over them, steam them or put them in boiling water for a short time so that the mushrooms become elastic and not brittle. Then cool quickly by pouring cold water. Place in a colander and let the water drain. Place in a prepared wooden tub in layers, sprinkling each layer with salt and topping with garlic, parsley, horseradish leaves, dill and celery. After 3–4 days, the blanched mushrooms are salted and ready for consumption.

Mold on salted mushrooms

But don't leave them unattended during this time. If the cellar is not cold enough, mushrooms may grow on the surface in a bucket or jar of mushrooms, but of a different kind. These are mold fungi of the Fusarium genus, among them there are very toxic species, and there are not so much. Many people do not throw away moldy mushrooms, but remove the mold, the top layer of mushrooms, boil the rest and pickle it again or prepare mushroom caviar. And many will say that it’s delicious and no one got poisoned. Yeah, I ate it myself... But boiling does not kill fusariotoxins, so in order not to risk it, you need to prevent them from appearing on milk mushrooms and other mushrooms.

If you find that mucous clots have begun to form on the surface of the brine, they must be eliminated.

A week after storing, I remove the weight and drain the top brine (formed above the plate). I pour clean water and drain it again. Since the mushrooms have already stood and compacted, and the plate simply stuck to them, washing is not difficult.

I wipe the sides of the bucket with a cloth soaked in vinegar. I pour in a clean saline solution (1 tablespoon of salt per 1 liter of water) and place the weight again. And so on every week. There is another way to avoid mold formation - pour a 5 mm layer of vegetable oil onto a plate. But it seems to me that it is more suitable for salted mushrooms in jars rather than in a bucket or barrel.

How to bleach mushrooms?

If the mushroom fruits do not turn dark when soaked, this issue can be resolved by boiling them in water seasoned with vinegar or citric acid. This will definitely help restore their whiteness.

What if the already pickled mushrooms have darkened? To solve this issue, you should close the jars not with metal lids, but with paper soaked in vodka or medical alcohol.

The top is wrapped tightly with rope or strong threads. It’s even better to add hot vegetable oil on top and leave in a cool place.

Since these mushrooms have a bitter taste due to the milk contained in the pulp, there are situations when the milk mushrooms turn black when soaked, boiled or salted.

What mushroom turns blue when cooked?

Inexperienced mushroom pickers classify as “Bruises” any mushroom that looks like a porcini mushroom if the flesh turns blue when cut. Most often, the word “Bruise” is used to describe Gyroporus cyanescens.

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How to salt milk mushrooms at home

There are 3 main ways to pickle milk mushrooms: hot, cold and dry.
Each of them has its own characteristics. How to salt milk mushrooms at home correctly to achieve the expected result. The advantage of the hot method is the speed of the process. Can be done in a few hours. The cold version takes several days, but the mushrooms are softer and more flavorful. It is imperative to follow the recipe in order to completely eliminate the natural bitterness of mushrooms. Regardless of the method chosen, soaking and cleaning are required.

Hot salting of milk mushrooms

The choice of method depends on the availability of free time. Salting milk mushrooms using the hot method at home does not require much effort or expensive ingredients. The bitterness completely disappears from the mushrooms, they retain their structure and remain crispy.

To prepare 8 liters of product you will need the following ingredients:

5 kg of milk mushrooms;
2 large spoons of salt per 1 liter of water;
2 tablespoons whole black pepper;
10 peas of allspice;
4 star cloves;
2 bay leaves;
4 cloves of garlic;
dill;
4 currant leaves.

The presence of spices gives mushrooms a unique aroma and unique taste. Despite the impressive list of components, the hot method is quite simple, not labor-intensive and economical.

Cooking method:

The milk mushrooms must be soaked in salted water for 3-4 hours. Then they are washed with a brush, removing debris.
Water is poured into the pan. It should be 2 times more than mushrooms. For each liter, add one and a half tablespoons of salt. In this composition, the mushrooms are boiled for 15-25 minutes. They should sink to the bottom.
In another pan, a spicy brine is prepared, which includes seasonings and 2 tablespoons of salt per liter of liquid. Don't forget about allspice, bay leaf, cloves and dill. They give the finished product a special taste.
The boiled mushrooms are poured into a colander, drained a little and transferred to a pan with brine, where they are cooked for another 30 minutes.
Finally, add the garlic and stir. Currant leaves and a smaller lid are laid on the surface of the mushrooms, which must be pressed down with a weight so that all the milk mushrooms are in the brine.

The pan is placed in a cool place, where it needs to sit for at least a week until it is completely ready.

Cold salting of milk mushrooms

How to salt milk mushrooms in a cold way so that they do not become bitter and become soft. For experienced housewives this will not be difficult, but for beginners, you need to strictly follow the recipe. With the cold method, the result will have to wait a little longer than with the hot method.

For 8 liters of finished product you will need:

5 kg of milk mushrooms;
250 g salt;
head of garlic;
5 bay leaves;
5 currant leaves;
horseradish root;
2 tablespoons black peppercorns;
a small spoon of sugar.

Cold salting of milk mushrooms at home begins with soaking. This will take at least 3 days. The water is changed in the morning and evening so that the fermentation process does not begin.

Cooking method:

To begin the pickling process, you will need a large enamel container. Pour salt into the bottom and add a layer of mushrooms. In this way, the products alternate until all the milk mushrooms are gone. In the middle between the layers you need to add a spoonful of sugar. It will promote the production of lactic acid bacteria.
Place a smaller lid and a good weight on top of the mushrooms. The products are left in this form for a day.
Next, the spices are prepared. Garlic and horseradish root are cut into thin slices. Mushrooms should be placed in jars, alternating with spices. They are closed with nylon lids.
The workpiece is placed in the cellar for a month. The jars can also be placed in the refrigerator. The temperature should be within 5 degrees. The salting process will take at least a month, after which the milk mushrooms can be eaten.

To avoid botulism, after a month the jars must be sterilized and hermetically sealed.

Useful tips

There are secrets to ensure that milk mushrooms do not darken even before processing begins. First of all, it is recommended to immediately put them in cold water upon arrival from the forest. It is best to clean and cut fruit bodies directly in water.

If the fruiting bodies in a container with water constantly float to the surface, they can be pressed down with a weight so that they do not darken. Mushroom caps protruding above the water, one way or another, come into contact with air.

Since the color of the mushroom pulp is affected not only by the air, but also by the light of the sun, the fruiting bodies should be soaked in a shaded place. You should not leave the bowl on a lit windowsill.

Citric acid will help return mushrooms to their white color.

Rules of caution

If prepared and stored correctly, salted milk mushrooms will provide benefits, and they cannot cause harm. You need to follow certain rules when making a tasty and healthy product. Milk mushrooms, like all other mushrooms, take nutrients from the soil. For this reason, they cannot be collected near busy highways, landfills, cities, or industrial facilities.

Inexperienced mushroom pickers may confuse milk mushrooms with false or poisonous mushrooms. If you have the slightest doubt, it is better not to take such a mushroom. This will help avoid poisoning. To remove toxic substances, the mushrooms are pre-soaked in cold salted water for 1.5 days.

It is better to throw away spoiled mushrooms, with traces of animal bites or insect activity.

The collected forest gifts must be processed on the same day. There are a variety of mushroom recipes to suit every taste. The shelf life of salted milk mushrooms is 6 months. Then they lose their taste and some of their beneficial properties.

When salting and pickling, jars should not be sealed, this increases the risk of developing botulism. An ordinary polyethylene lid is sufficient.

Recipe for pickling raw milk mushrooms in jars for the winter

Recipe:

Collection. From an aesthetic point of view, small solid specimens are better suited for this method. In a transparent glass container they look more attractive than a shapeless mass of large caps cut into pieces.
Soaking. This is done once. Usually at night, because the mushroom picker comes home tired, he brings a whole bucket of mushrooms with an additional weight, sorted them out, cleaned them, filled them with water, and moved to a horizontal position. But, if you still have time, you can soak it for a couple of hours.
Salting. Remove the mushrooms from the water, clean them again and rinse thoroughly. Place in a saucepan, preferably a ten-liter one, made of stainless steel, adding some spices is possible, fill with cold water, add salt at the rate of one tablespoon per five kilograms of mushrooms, and cook in boiling water for half an hour. At this time, sterilize the jars and lids, prepare a hot brine at the rate of two tablespoons of salt per liter of water. Don’t be afraid to over-salt; over-salted mushrooms can be soaked before use to reduce the saltiness. This oversalting is a salvation from souring, which can lead to the lid breaking off. Next, use a slotted spoon to place the hot mushrooms into hot jars, adding spices, cover with hot lids, then wrap for eight hours. Afterwards, wash and dry the jars and tidy up.
Storage. Milk mushrooms in jars will be ready for use in a week or a month, depending on the spices added. Many spices are not boiled, but added, and you have to wait until the product ripens. It is best to store jars in the cellar at a temperature of six degrees. If you store it at home - in a pantry or kitchen cabinet, on the floor, then it is better to eat it quickly.

This pickling recipe has its pros and cons.

The advantage is that the time from leaving home to buy the product to placing the cans for storage can be less than a day. It is also always easier to eat a half-liter or liter jar in one day with your family or guests, taking it out of the cellar, pantry, or kitchen cabinet, than to put your hands into a bucket of saline solution, and sometimes you have to defrost the whole bucket for two days.
The disadvantage of this method is that there is a risk of damage to the product. This can happen when, due to the inability to store at low temperatures, you were unable to avoid fermentation and souring in jars with closed lids, and the lids break off. In addition, botulism bacteria can develop in jars, which can lead to serious health consequences.

Video: marinating milk mushrooms

Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words, they require special pre-treatment. If the cooking technology is followed, they become a delicious dish, and also very healthy. They contain more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets especially appreciate salted milk mushrooms, although milk mushrooms marinated for the winter also turn out tasty and crispy. In addition, they are stored better, which is why many housewives prefer to prepare them in this way.

Interesting Facts

All information about the genus of milk mushrooms is fully applicable to the blue milk mushroom:

All milk mushrooms are very nutritious and rich in vitamins and amino acids, and therefore can replace meat.
These mushrooms can be eaten by people with diabetes, since milk mushrooms do not affect blood sugar.
Salted milk mushrooms acquire anti-inflammatory properties.
Milk milk prevents the formation of stones in the gall bladder and kidneys.

In particular, some sources call dog milk mushroom the best antibiotic (from edible mushrooms).
Milk mushrooms contain vitamin D, which helps the body absorb calcium and has a beneficial effect on the condition of nails and hair.
Milk mushrooms are used in folk recipes for pulmonary diseases.

At the same time, milk mushrooms, including this type, should not be given to children up to school age, since their digestion is difficult due to the presence of a large amount of chitin. For the same reason, those who suffer from digestive problems should not eat mushrooms. Also, if you have had allergic reactions to mushrooms before, you do not need to use them again.

Salting milk mushrooms requires adherence to a certain technology, since errors in the recipe can lead to the introduction of clostridia bacteria, which produce botulinum toxin, which, when ingested, causes a deadly disease - botulism.

Why milk mushrooms darken when salted, how to salt and bleach them correctly

Pickled milk mushrooms are one of the most popular options for storing mushrooms for the winter.

This dish is a wonderful addition to the holiday table, and more! Knowledgeable mushroom lovers really appreciate pickled milk mushrooms for their high taste: they have a pronounced mushroom taste and have a pleasant crunch on the teeth.

But this product has one unpleasant property - it quickly darkens during processing. Why do milk mushrooms often darken when salted, and how to avoid this?

Why do milk mushrooms darken when salted?

The main problem that the housewife faces when pickling milk mushrooms is darkening or blueing. The reaction begins on the way home from the forest. The mushrooms immediately begin to darken when cut, and when boiled or salted, they completely lose their original white color.

This happens because the pulp contains milk, which causes such a reaction. Because of it, raw mushroom bodies have a hot peppery taste, which disappears only when soaked and salted. When the mushroom is cut, the released milk comes into contact with the air, and when cut it becomes gray-yellow in color. Then it literally turns dark or blue before our eyes.

However, you should not be afraid of this. If properly processed, milk mushrooms will be absolutely edible, tasty and crispy.

When soaked in water

Before salting, mushrooms must be soaked in water for one and a half to five days. During this time, the water should be changed up to five times a day. But often the fruits darken even when soaked in water.

Basically, this only happens with mushrooms that have been out of water for a long time, so even before cleaning they must be immediately immersed in it.

Another reason for the darkening of mushroom fruits is sunlight. To avoid discoloration after cleaning, the mushrooms are immediately placed in water under a weight and covered with a lid.

Soaking mushrooms in water before salting is also necessary in order to remove unnecessary bitterness from them and make the pulp more elastic. It is better to do this in warm salt water. Warm water will quickly remove the bitter taste from the fruit, and salt will prevent the mushroom crop from souring.

In brine

Unfortunately, mushroom fruits can also turn black in brine. Why is this happening? The first reason is overripe mushrooms. They begin to lose bitterness very quickly and because of this they darken. The second reason is the lack of brine in jars. Mushrooms that are not covered with salt water come into contact with air and therefore lose their light color.

How to salt milk mushrooms so they don’t darken

After soaking for a long time in water, the milk mushrooms can be pickled. There are two options for pickling: hot and cold. When using the first one, the mushrooms must first be boiled in salted water. Next, the boiled salted milk mushrooms are washed. After this, they are placed tightly in sterile jars in layers:

a small layer of salt, a couple of peppercorns;
dill umbrellas, currant leaves;
layer of mushrooms.

Then the layers are repeated. The stacked mushrooms are poured with mushroom broth and the air is allowed to escape. Cool the workpiece and cover with plastic lids. Mushrooms are salted in a cool place for 30-40 days.

When choosing the second option, in an enamel bowl, raw milk mushrooms are covered in layers of salt, spices, garlic, dill umbrellas, you can also use horseradish root, which is first cut into thin strips. The entire mass is then placed under the load. After a few days, the milk mushrooms will release juice, which will completely cover them and prevent them from changing color.

If all technologies are followed correctly, no external changes will occur to the mushrooms.

Is it possible to eat milk mushrooms if they have darkened?

If the mushrooms are left without brine for a short time, they should be completely filled with water and left like that for three to five days. After this they can be eaten.

Things are worse when the mushrooms become dark under pressure during pickling. These are definitely not worth eating.

Most likely, an inedible species got into the pickling or there were a lot of old fruits with accumulated toxins. This can be very dangerous to health and life!

How to bleach mushrooms?

If the mushroom fruits do not turn dark when soaked, this issue can be resolved by boiling them in water seasoned with vinegar or citric acid. This will definitely help restore their whiteness.

What if the already pickled mushrooms have darkened? To solve this issue, you should close the jars not with metal lids, but with paper soaked in vodka or medical alcohol.

The top is wrapped tightly with rope or strong threads. It’s even better to add hot vegetable oil on top and leave in a cool place.

Is it possible to eat milk mushrooms if they have darkened?

If the mushrooms are left without brine for a short time, they should be completely filled with water and left like that for three to five days. After this they can be eaten.

Things are worse when the mushrooms become dark under pressure during pickling. These are definitely not worth eating.

Most likely, an inedible species got into the pickling or there were a lot of old fruits with accumulated toxins. This can be very dangerous to health and life!

Recipes

We offer several simple recipes for hot pickling mushrooms.

Preserving white milk mushrooms with seasonings

Before salting, soaked milk mushrooms must be thoroughly boiled - heat treatment allows you to get rid of their bitter or pungent taste, as well as the damp, earthy smell. If you cook mushrooms in several batches, be sure to pour out the water after each cooking and replace it with clean water, not forgetting to add salt.

Number of servings/volume: 7-8 l

Ingredients:

fresh milk mushrooms – 5 kg;
rock salt – 200 g;
cloves, dry inflorescences – 5-10 pcs.;
dill, umbrellas – 2 bunches;
black pepper in peas - 3 tbsp. l.;
bay leaf – 5 pcs.;
cherry leaf – 5-10 pcs.;
black currant leaf – 10 pcs.

Preparation:

Pour water into an enamel pan based on the proportions of 1.5 cups of water per 1 kg of mushrooms, then add salt and bring the brine to a boil.
When the water begins to boil, place the prepared milk mushrooms in the pan and cook them for 10-15 minutes, making sure to stir so that the tender mushrooms do not burn.
Carefully place the finished mushrooms in a colander to drain any excess liquid, then transfer them to a large container to cool slightly.
Prepare jars and lids - sterilize them.
Place the milk mushrooms tightly in jars, topping them with dill umbrellas, currant, laurel and cherry leaves, black peppercorns and cloves.
Pour the brine in which the mushrooms were boiled into the jars (up to the neck).
Seal the jars with lids.

Canned milk mushrooms are ready!

How to pickle correctly

Peel and rinse the milk mushrooms. Place caps down in a large container and fill with cold water. To prevent the mushrooms from floating, cover with a large plate or a lid of slightly smaller volume than the container used. Soak for 3 days, changing the water at least three times a day to avoid souring.

Scrape the soaked mushrooms, removing any remaining dirt. Check to see if there are any limp specimens after soaking. If there are any, mercilessly get rid of them, because if they are salted they will become lethargic and tasteless. Only strong, elastic milk mushrooms should be used for pickling.

Sprinkle the bottom of a non-metallic (glass, plastic or enamel without chips) dish with salt, place a layer of selected milk mushrooms on top, repeat the sequence. For 1 kg of mushrooms you will need 40 g of salt (about 2 tbsp).

After all the mushrooms are in the bowl mixed with salt, put pressure on top. This could be a plate with a 3-liter jar filled with water. Leave in a cool, dark place, and after a week, put into jars. However, experienced mushroom pickers advise not to close the lids too tightly. If you have a cellar or a glassed-in balcony, it is better to leave the milk mushrooms in a large container under pressure, adding brine if necessary.

Pickled and over-salted mushrooms

Sometimes during the cooking process it turns out that the milk mushrooms are over-salted. This problem can be easily solved in several simple ways.

Mold on salted mushrooms: what to do?

In country literature they write that the appearance of mold on the surface of salted mushrooms is normal. What to do in this case?

The mold needs to be removed.
Rinse the cloth that covered the mushrooms well in hot salted water. Do the same with a wooden circle and oppression.
The walls of the dishes where there was mold should be wiped dry with a clean damp cloth.

It is believed that the appearance of mold in an acidic environment is natural, and it is harmless to humans. The fact is that during aerobic fermentation (fermentation and pickling of mushrooms as well) favorable conditions are created for the proliferation of yeast and mold.

Such mold does not harm humans, but it must be removed so as not to spoil the entire dish.

And if the mushrooms have soured, you can boil them again, but this does not always help - as in our case, for example.

What to do if the pickled milk mushrooms are too salty?

Pickled or pickled milk mushrooms that are too salty can be soaked in cold water for 2-3 hours before eating. In this case, the water should be changed every 30 minutes. Then place the mushrooms on a wire rack or sieve and leave to drain thoroughly.

Next, you can make a cold appetizer from the soaked mushrooms by cutting them into pieces and seasoning them with vegetable oil, onions or green onions. You can add chopped dill and parsley, mix and safely serve. You can be sure that guests will not notice anything.

https://youtube.com/watch?v=0C9QdeJ-U0Y

We suggest you read: How to remove bitterness from black radish

Sometimes some housewives feel like they have over-salted marinade in their mushrooms. What to do if you over-salt the milk mushrooms in the marinade?

You need to take a small piece of cloth and pour 1 tbsp into it. flour and tie tightly with strong thread.
Place in boiling marinade and leave for 10 minutes. The flour will be able to absorb excess salt, then the marinade will acquire an excellent taste, and your mushrooms will be saved!

Why does mold appear and what to do to prevent its occurrence?

Mold on mushrooms can appear as a result of several reasons:

non-compliance with cooking technology;
violation of the temperature regime during the salting process;
jars or other containers were not previously sterilized or this procedure was performed poorly;
insufficient amount of salt;
little liquid.

In practice, the appearance of mold is usually caused by several reasons.

And as mentioned above, if this fate befell pickled mushrooms rolled into jars, then there is no point in finding out why, you just need to throw them away.

But salted in wooden tubs or other containers, they begin to actively save, eliminating not only the consequences, but also the cause that caused the mold.

After measures have been taken to destroy it, the mushrooms must be stored at a temperature of no more than six degrees Celsius. Fresh spices are added to the container, in the form of onions, garlic, dill, horseradish leaves (depending on the recipe).

It is important to strictly adhere to the recipes for salting and pickling mushrooms, then the risk that mold will appear on them will be minimal. Among the general recommendations before salting, we note the following:

Among the general recommendations before salting, we note the following:

disinfection measures (sterilization of jars and treatment of wooden tubs with vinegar and boiling water);
use only glass jars, as well as wooden and enamel containers;
you need a lot of salt, you can always soak it;
the surface of the mushrooms should be covered with liquid at least one centimeter over the pressure;
regularly rinse the pressure and edges of the container in which the mushrooms are salted;
do not neglect spices.

These basic rules will help preserve the beneficial and tasteful qualities of mushrooms, which will pleasantly please your household and guests during the mushroom off-season.

Crispy salted mushrooms are the secret dream of any gourmet. Even those who are not fans at all will not refuse to try milk mushrooms, and even more so - saffron milk cap or chanterelle. Not every housewife knows the secrets of proper salting, and subsequent storage raises a lot of questions. Most often the problem arises: what to do if salted mushrooms become moldy?

Ingredients for the recipe for pickling milk mushrooms:

milk mushrooms – 5 kg;
medium salt – 2 cups;
dill tubes without umbrellas;

horseradish root and leaves;
garlic;
cherry or currant leaves.

Soaked milk mushrooms: how to cook, how long to keep under pressure?

We first wash, clean and soak the milk mushrooms for three days. After this, wash them under running water and place them in a saucepan with the caps facing up; each layer is sprinkled with salt at the rate of 30 grams per 1 kg of soaked mushrooms.

Periodically (every 2-3 layers) add spices: laurel, oak, cherry, currant leaves, ground pepper, grated dry roots and herbs.

Soaked milk mushrooms: how to cook, how long to keep under pressure?

Having added up to a third, pour in mineral carbonated water so that the top layer is not covered, and continue adding until the pan is 2/3 full, again pour in mineral water and fill completely. Pour water again so that the last 2 layers are not covered with water.

We place a plate and press on top of it, wait an hour, if the water and juice have not covered the edges of the plate, and accordingly the top layer of mushrooms, add a little more mineral water to cover.

After a week it can be served; the total storage time in the cellar or refrigerator is no more than 60 days. After 20 days, transfer to jars and cover with lids to prevent the brine from evaporating.

How to set up a Meizu phone - initial settings

As with any other smartphone, the first launch of the gadget is accompanied by initial setup. So, let's imagine that you bought Meizu and pressed the power button for the first time. A loading screen with the company logo of the company and its Flyme firmware appears on the display.

Then the owner needs to select the language in which the smartphone will operate. If you are reading this material, then you probably need to indicate Russian. But if necessary, you can select another language from the list of available ones.

The next screen shows the region selection. This refers to the country in which the owner of the smartphone lives. The choice of a specific region determines a number of settings. For example, if you specify India, the volume of the smartphone will be higher. And for Russia, several local applications will be installed immediately.

The next menu is the user agreement. As a rule, almost all users skip it by clicking the “I Accept” button

But, if this is your first time becoming the owner of Meizu, it is still recommended to take into account the information from the developers. This way the owner will immediately receive answers to many questions

The next step is choosing a Wi-Fi network. It is needed to log in to your personal account and download the starter application package. If you currently do not have access to the router, you can click the “Skip” button.

One of the last steps is setting up a fingerprint. It is provided only on those models that have a corresponding scanner. We'll talk more about the technology later, so at first you can skip finger registration.

Well, now the owner of Meizu can be congratulated on the successful setup of the new device. All you have to do is click the “Start” button, after which the smartphone’s desktop will open.

The appearance of the desktop may differ from the one shown, since much depends on the current firmware version. Updates add themes and different background images.

If you want to change any other device parameters, you need to click on the settings icon. The menu has a friendly appearance, so a beginner can immediately understand where the parameter he is interested in is located.

There is no particular point in dwelling in more detail on all the settings, since each person needs to change different parameters. The main thing is that the initial setup has already been done. Next, we will deal with the most important functions of Meizu.

Why can a tooth die?

The most common cause of tooth death is pulp removal at the dentist's office.
A similar operation is performed for pulpitis, when the nerve is already inflamed and does not bring any benefit, but only causes severe pain and is a source of infection in the body. Sometimes nerve death occurs without dental intervention. This can happen due to injury, for example, if you seriously bruised your jaw and did not see a doctor. After this, the tooth usually hurts for a while, but then the pain goes away, and the tooth becomes dead due to the death of the pulp.

Also, the nerve can die if you have endured pain from pulpitis for a long time using painkillers and traditional medicine. For example, propolis is a powerful pain reliever - applying it to a tooth helps you forget about pulpitis, but the tooth is still destroyed.

A fracture can cause nerve death

Description

Blue milk mushroom received this name due to the ability to form blue-purple spots on the surface in places of mechanical impact. Its milky juice also turns blue in the air. This feature often scares away mushroom pickers, but in fact this mushroom is quite good in pickles.

hat

The cap of the blue milk mushroom grows of medium size (up to about 14 cm in diameter). The color of the cap is yellow, sometimes a concentric pattern is visible on its surface.

The shape of the caps of young specimens is semicircular, then the edges rise and a funnel with rounded edges is formed. The surface texture is rough due to hair-like scales (the cap appears to be covered with hair), which is why this mushroom received the name “dog mushroom”.

In humid weather, the surface of the cap becomes sticky.

Leg

The leg of the dog milk mushroom is short and thick (in mature mushrooms it is approximately 10*3 cm in height and in diameter, respectively). The stem of this mushroom is often uneven, with surface defects. When mechanically damaged it turns blue. Mature mushrooms have a hollow stem, young mushrooms have a solid stem.

Spore-bearing layer

Like all milk mushrooms, it has a lamellar spore-bearing layer. The plates in it are frequently located and thin. Their color ranges from yellow (in young specimens) to purple (in mature specimens).

Pulp

The pulp of the dog milk mushroom is firm and white. On the cut, a milky sap is noticeable, which is initially white, but quickly turns blue in the presence of oxygen. Due to the milky juice, the pulp has a bitter taste, which is eliminated by soaking or boiling.

Spore powder

The spore powder contained in the hymenophore of the dog milk mushroom is yellow; the spores are small, individually also yellow in color.

Mushrooms collected near the tracks.

It is strictly forbidden to collect not only milk mushrooms, but also other mushrooms near roads. Mushrooms collected in such places will change color even at the soaking stage. There will be not only black and gray paints, there will be greenish stains, bluish spots, in general, beautiful and not edible. It is difficult to explain why mushrooms grown in a polluted environment become colored faster, but the fact remains. You are unlikely to pick such mushrooms yourself, but for sale, they usually carry what has grown closer to the city, and often in the city itself. We have local pensioners, not burdened by morals, who collect mushrooms right in the forest belt connecting two microdistricts.

The photo shows a real milk mushroom