How to pickle raw mushrooms (milk mushrooms) in a hot way - a simple winter recipe in jars
Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!
Prepare 2 buckets of milk mushrooms:
- 6 liters of water
- 18 tablespoons salt (heaped)
- Bay leaf
- black peppercorns
Cooking method in stages:
Rinse the milk mushrooms thoroughly.
Place them in clean containers.
Fill with water and put on fire to cook.
Bring to a boil and immediately skim off the foam.
Reduce heat and cook for another 5 minutes.
Drain the water through a colander. While the milk mushrooms cool slightly, prepare the brine: pour water into a pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.
Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.
Place the mushrooms loosely among the jars.
Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.
Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!
Hot salting
Long-term storage of milk mushrooms can also be ensured thanks to hot salting. With this method, before sending the mushrooms into the saline solution, they are first boiled. Prolonged soaking is not required.
- Peeled milk mushrooms are poured with cool water with added salt (10 g of salt per 1 liter), brought to a boil and boiled for 5-6 minutes. The liquid is drained and will no longer be useful.
- Boiled mushrooms are poured with fresh boiling water (0.5 cups per 1 kg), salt is added in the same proportion as the first time, brought to a boil again and kept on fire for 10 minutes. Add spices 3 minutes before the end of cooking.
- The mushrooms are placed in jars along with the brine, placing them as tightly as possible and pouring the brine up to the shoulders of the container.
- Salt milk mushrooms hot for at least 30 days. They can be stored in the refrigerator for 3-4 months.
Milk mushrooms can also be pickled. It’s good to pamper your family with pickles until spring, provided they are stored in the refrigerator. At room temperature, the shelf life will be reduced to 3-4 months.
Remember the main thing: the correct harvesting and storage technology guarantees safe consumption and a long service life of milk mushrooms.
Written by Nikolay Budnik and Elena Mekk.
Many mushroom pickers are faced with the question: how to store harvested mushrooms in a city apartment? This is especially true for salted mushrooms. We will share our many years of experience.
We salt mushrooms mainly in a cold way in buckets, tanks, and pans. Place a cotton cloth on the mushrooms, then a lid or saucer (so that the distance to the walls is 0.5 - 2 centimeters), then a squeeze (usually a three-liter jar with the required amount of water). The mushroom juice should cover the mushrooms. In this form they are salted on the balcony for 30 - 40 days.
When the mushrooms are salted, we put them in jars of the required size, filling them tightly, without voids. The mushrooms should almost reach the top of the jar. A cotton cloth soaked in vodka is placed on them. VODKA IS NEEDED TO PREVENT MOLD GROWING! After this, the mushrooms are crushed with sticks placed crosswise over the shoulders of the jar. These sticks are also moistened with vodka.
Juice should appear above the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salted water (1 tablespoon per liter of boiled water). The top of the jar is closed with a thick plastic lid with a side, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dried out more and were preserved worse.
In this form, salted mushrooms can be stored in a cool place until the next harvest, or even longer. We usually store mushrooms in a cupboard under the window. You can use a refrigerator, a floor near the balcony, and a caisson - whoever has what options. The main thing is that the mushrooms do not freeze in the cold and do not become acidic in the heat.
1. Ready-made salted mushrooms are compacted tightly into glass jars so that there are no voids left.
2. Bending sticks are split off from a pine or spruce block. This manufacturing method is very productive.
3. Sticks, cloth and lid are disinfected with vodka.
4. The brine should appear above the mushrooms.
5. In this form, mushrooms can be stored for one to two years!
Small videos about storing mushrooms in a city apartment.
How to properly fill jars with mushrooms.
How to close jars for long-term storage of mushrooms
Basic storage rules
Whatever salting method is chosen, there is one general rule: salted mushrooms should be stored in a place
- protected from light,
- with low humidity,
- at a temperature not exceeding +6°C,
- and not falling below 0°C.
If the temperature drops below zero, the products will freeze, become brittle and lose their taste. At temperatures above +6°C, pickles begin to sour, after which it will become unsafe to eat them.
Sterilization
To make the storage of salted mushrooms longer, they are sterilized. The workpieces should be kept on the refrigerator shelf in conditions from 0°C to +15°C and humidity not exceeding 75%.
The shelf life of pickles is limited to 6 – 8 months. And if the blanks were preserved industrially, it will be larger, since manufacturers use different preservatives. The shelf life of salted mushrooms purchased in a store is always indicated on the jar.
For pickling, it is best to use containers made of glass and wood. Enameled cookware is also suitable. Salting in containers should be avoided:
“Salted milk mushrooms are something better than all mushrooms!” - noted in one of the children's poems. One of its features is that it is not stored fresh. Indeed, these mushrooms have long been known for being consumed mainly in pickled form. Today they are fried, boiled, pickled. But most people traditionally prefer to eat these mushrooms salted. Let's figure out how to store salted milk mushrooms after pickling.
Keep it fresh
How to store milk mushrooms fresh? Unfortunately, like all mushrooms, they do not last long.
They will last a day at most in a cool, dark place. Whether it's a refrigerator, cellar or basement. They cannot be stored longer! They will begin to produce toxic toxins. That’s why it’s so important to process them or cook them immediately after picking. Or at least in 10-15 hours.
Pickled
You can also pickle milk mushrooms. It is easier to store mushrooms processed in this way. Since you can keep rolled up jars even at room temperature. But then the shelf life of pickled milk mushrooms will be about several months. And they will last up to a year in the refrigerator.
Useful tips
Experienced mushroom pickers know their secrets, the knowledge of which allows them to make tasty and healthy preparations.
For example, you cannot store fresh milk mushrooms in a plastic bag: without air, mold may appear.
In the room where jars or other containers with pickles are kept, there should be good ventilation and no dampness.
A very important point is the choice of containers for storing pickles. Suitable containers:
- three-liter jars;
- enamel pots and buckets;
- wooden barrels and caddy.
It is not allowed to store pickled and salted milk mushrooms in clay, galvanized, aluminum, tin and plastic containers.
Storing dried milk mushrooms
Dried milk mushrooms are stored in dry, well-ventilated areas, on racks, packaged or hung in bundles. It is unacceptable to store dried mushrooms together with salted and pickled mushrooms, with fragrant herbs and wet foods. If the mushrooms are damp or moldy, they must be sorted and dried, removing the spoiled ones. Store mushrooms in closed glass containers or cloth bags. Dried mushrooms can be stored for years. But over time they lose their taste. Dry mushrooms are highly hygroscopic, quickly absorb moisture, as well as various foreign odors. They cannot be stored together with other products.
Preliminary preparation for salting
All mushrooms love cleanliness, so before you pickle them at home, you need to thoroughly clean them:
- The collected mushrooms must be washed in several waters.
- Remove all foreign objects, paying special attention to the spaces between the plates in the cap. Insects can often hide there.
- Clean the outer surface of the mushrooms using a knife or a new foam sponge for washing dishes.
- Remove all rotten parts. Experts advise cutting off the legs as well, storing only the caps of the milk mushrooms.
- If necessary, especially large caps can be carefully cut into segments convenient for storage in jars.
Prepared mushrooms are poured with cold salted and acidified (2 g of citric acid, 10 g of salt per 1 liter) water for 2 days. Long soaking helps get rid of bitterness and toxic juice. Before starting harvesting, it is good to change the water several times.
How to store fresh milk mushrooms
As a rule, milk mushrooms cannot be stored fresh, and they are not frozen. The milk mushroom has a slight bitterness, and when frozen it disappears. The main storage method is salting and pickling for the winter. These are the only options for having this delicacy on the table in winter. The duration of storage even in a cool room does not exceed a day. If milk mushrooms sit longer, they begin to produce toxic toxins. The temperature of the room where fresh mushrooms are located should be from +2 o C to +10 o C. Storing in such conditions is still allowed for only a short time. Milk mushrooms must be canned or cooked, for example, boiled or fried.
It is better to freeze freshly cut mushrooms immediately.
Where to store raw milk mushrooms
It is recommended to keep milk mushrooms in a cool room, usually a cellar, canopy or refrigerator. Pre-cleaned and washed mushrooms are placed in water for soaking. In this state, the future delicacy can sit for another day or two if there is no time to start salting right away.
How long do fresh milk mushrooms last?
The shelf life of freshly cut mushrooms is very short, approximately 12 hours. If it is not possible to preserve immediately, you can save milk mushrooms until the next day by placing them in a flat container and without closing them. Immediately before salting, you need to sort them out again and make sure there is no rot or worms.
How to remake salted milk mushrooms. Hot salted milk mushrooms: 6 recipes
I remember how my parents would gather for the forest, and they would not return without three buckets of mushrooms. But I’m not a mushroom picker at all; I didn’t eat them at all until I was 20 years old. And I had to wash every little thing and participate in pickling. Especially if my mother cooked the salted milk mushrooms using the hot method. It’s not difficult there; you can entrust a lot of things to your family.
Now I respect them, apparently they really say that tastes change with age.
So, admit it, have you ever experienced that salted fruits taste bitter? I think that this was definitely the case with young housewives. And all this is due to lactic acid, which is found in mushrooms. You can get rid of it in two ways: soaking and boiling.
The first method is very long, because they advise keeping the fruits for up to 7 days (changing the water three times a day so that the caustic juice comes out). Nowadays, not everyone observes this time and often soaking is limited to one or two days. However, the salted milk mushrooms remain crispy.
The second option is to boil the acid three times for twenty minutes each. Of course, this is much faster, but the fruits will stop crunching, and that’s why we love them too.
In general, in the recipes I will tell you all the cooking options, and it’s up to you to choose.
Very surprisingly, you can use the same marinades for mushrooms as for cucumbers and use the same spices.
Maintain optimal temperature conditions
The air temperature in the place where milk mushrooms are stored should not exceed + 6 °C, but also not fall below 0 °C. In the heat, salted mushrooms can sour and spoil. In the cold they will freeze, become brittle and tasteless.
What to do to prevent salted mushrooms from molding?
Sterilization, boiling in very salty water, a cloth, wooden oppression - this is the secret of success.
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How to cold salt milk mushrooms at home
This method is called cold and is perhaps the most common. I prefer this option myself. There is no need to cook the milk mushrooms here, so all the forest flavor, and even enhanced by seasonings, remains with them.
Ingredients:
- Milk mushrooms
- Salt - 40 g per 1 kg of mushrooms
- Dill umbrellas
- Dill greens
- Peppercorns
- Bay leaf
- Currant leaves
For the brine:
- For 1 liter of water you need 3 tablespoons of salt
If fresh mushrooms become moldy. Similar:
You shouldn’t be afraid of mold, it’s not that scary and the situation can be corrected with salted mushrooms. But if pickled ones become moldy, they should be thrown away immediately. If the mold is only on top, then you should remove the top layer of mushrooms and drain the entire solution, then rinse all the mushrooms with running water and bring them to a boil in a new saline solution, and then put them in clean sterilized jars. You can add spices and seasonings again. Mold may appear due to a broken salting technology process. There could be rows of jars, or little salt or a small amount of brine was put in. If mold has penetrated deep into the jar, then it is better to throw away the mushrooms.
To be honest, they salt the milk mushrooms, knowing for sure that the top layer will become moldy). This has been going on since ancient times. Therefore, none of the housewives are even upset about this. Many people cover the container where the milk mushrooms are salted with a clean cloth, and then remove it along with the mold. Others simply remove the top layer of mushrooms along with herbs (dill, bay leaf, horseradish leaf). The brine is drained and the mushrooms are washed. Sometimes they are boiled again for a few minutes (I don’t boil them). They try and determine what is missing, salt? And then the mushrooms are put back into a clean bowl with new additions of herbs, garlic, and so on. Milk mushrooms are salted in an open container; there is no need to worry about botulism.
Throw everything away immediately! Mold is very dangerous. It releases a neurotoxin that is very dangerous to the body. The fact is that mold is a fungal microorganism. When it becomes visible to the naked eye, it means there is already a catastrophic amount of it and such a product must be thrown away immediately. And while it was not visible, it was already there anyway, but it could only be detected with the help of laboratory analysis. And this means that the mushrooms are completely spoiled. Where it seems that there is no mold, in fact it is there, but it is still invisible to the eye. Think about your health - people get poisoned by mushrooms anyway, and moldy ones are generally terrible.
In my opinion, mushrooms, even milk mushrooms, even salted ones, are not such a valuable product that you would endanger your health and the health of your loved ones in order to save it. Yes, there are different types of mold, there is even healthy and tasty mold (just remember Roquefort cheese), but how do we, ordinary citizens without the appropriate laboratory equipment, know what kind of mold has grown on mushrooms, and what toxin or something else, it’s like is it producing now? Mold on food is a lottery, and most often a losing one, so I never listen to those people who in such cases repeat: “But this mold is nothing terrible. I’ve done this a hundred times - and nothing!” For me, any mold - this representative of a separate kingdom (neither an animal nor a plant), always poses a danger, no matter in what form and no matter what color and smell it is.
They probably didn't have enough salt, but that's okay. Salted mushrooms can always be washed under running water and consumed safely. Remove the mold from the top, rinse, add salt if necessary. And rinse or sterilize the container in which they will be stored very well.
I love salted milk mushrooms with sour cream and onions. During the mushroom year, we salt them in huge quantities. Yes, from time to time you have to observe a situation where mold forms on the surface of a jar, which of course is frustrating. There are several reasons for the appearance of mold, namely: – non-compliance with the cooking technology (lack of salt, lack of moisture); – dirty dishes in which mushrooms were prepared and stored; – the mushrooms were not washed and cleaned well enough. Mold on the surface of the jar is not dangerous. It appears as a result of the interaction of the air inside the can and the humid environment. Tik mushrooms can be eaten, but the mold must first be removed along with the top layer of mushrooms and discarded. Mushrooms should be rinsed under cold water before use. Even better, before closing the jar, put a cotton cloth on top, which will absorb the mushroom juice and mold. When you open the jar, the cloth is removed and in most cases, there will be no mold on the mushrooms themselves. If mold has affected the entire jar, then this is a sign that germs and dirt have entered the jar and all the mushrooms are infected with it. Such a jar, no matter how much you would like it, will have to be thrown away because... Eating such mushrooms is extremely dangerous.
How to store ready-made salted milk mushrooms in glass jars in the refrigerator
Salted and pickled mushrooms are stored in glass jars, enamel buckets, wooden tubs or stainless steel tanks. Before storing ready-made salted milk mushrooms, you need to prepare a container suitable for this. In enameled buckets, you should check the strength of the enamel: old buckets with damaged enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid) and forms toxic compounds. Before storing salted milk mushrooms in glass jars, it would be useful to know that canned food should be hidden from constant exposure to sunlight. You can lower them into the basement for this. So, the article further talks about how to store milk mushrooms in the refrigerator, and you can also find out about the shelf life of this preservation.
How to make brine
If the brine is made without observing the required proportions of ingredients, the shelf life of salted mushrooms can be significantly reduced. An insufficient amount of salt will cause souring and fermentation processes. Also, you don't need to add it in too much quantity. It will, of course, extend the shelf life of salted mushrooms, but then no one will be able to eat them.
To play it safe, you need to adhere to the exact proportions of water and salt specified in time-tested recipes.
If the mushrooms are directly in the brine, you need to stir them at least once every few days. This is necessary so that they are salted evenly.
The most reliable way to preserve mushrooms is to pickle them. This type of preservation is widely used due to the simplicity of the process and the absence of additional processing. You can store pickled mushrooms at home, even if you don’t have a cellar or basement. What methods exist for storing this workpiece will be discussed further.
