How to properly salt milk mushrooms for the winter at home using cold and hot methods

There are several proven recipes for pickling milk mushrooms at home. Below you will find several recipes for preparing these mushrooms both cold and hot. Salted milk mushrooms have always occupied a place of honor on the tables of our ancestors. Most often they were served in their pure form as an appetizer, but they could also be found in other dishes as an addition. But in Europe it is not deservedly considered inedible and it is practically impossible to find it on the counter or on the table.

Perhaps you have already tried to prepare these mushrooms for the winter yourself and perhaps also encountered such a problem as a slight bitterness. To avoid this, the collected mushrooms need to be soaked well in water before starting cooking. The bitterness is contained in their juice or, popularly, in the milk that appears on the cut of the mushroom. There is much less milk in white milk mushrooms than in black milk mushrooms, which means that dark milk mushrooms need to be soaked much longer. But don’t let this fact scare you, if you follow our instructions you will definitely succeed and when you open a jar in winter you can only get positive emotions.

How to salt milk mushrooms so that they are aromatic, crispy and very tasty

I have tested this method of pickling more than once; the mushrooms really turn out very tasty and crispy. When you open the jar, the aroma will certainly spread throughout the house so that all the neighbors will come running to try it.

Ingredients:

• milk mushrooms

brine for 1 liter of water

• salt 2 tbsp. spoons
• black peppercorns 5-6 peas
• allspice peas 3-4 peas
• bay leaf 1-2 pcs.

Cooking process:

The mushroom itself is quite fragile, and if you immediately begin to thoroughly wash and clean it, you can break most of the harvested crop. And this mushroom can be quite dirty. So the first thing you need to do is put them in a large container and fill them with water. The mushrooms will of course float, so they will need to be attached with something. Usually for this I use a sieve or a large Soviet aluminum drushlyak, and soak the mushrooms in a large bucket.

Soaking will remove the bitterness from the mushroom. And the dirt will gradually begin to dissolve in the water. It is important not to forget to change the water. Change the water approximately every 2-3 hours.

Next, take a dish sponge, a small knife or a toothbrush in your hands and clean the mushrooms from any remaining dirt. If you come across a fairly large specimen, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and taste better.

Place the prepared forest gifts in a saucepan or cup, fill it with water and place it on the stove. Bring to a boil and simmer over low heat for 25 minutes. If foam starts to appear, it will definitely need to be removed. At the end of cooking, drain the water and place the mushrooms in a colander.

In order to pickle something you will need to prepare a brine; in our case it will be prepared as follows. It is important to prepare enough brine so that the mushrooms are completely hidden in it. so I will prepare three liters of brine at once. I’ll add salt, pepper, and bay leaves into the water and put the pan on the fire. When it boils, carefully add the mushrooms and cook for another 10-15 minutes at medium boil.

While the mushrooms are cooking, you can begin to prepare and sterilize the jars in which you will place the mushrooms. It is best to take small containers. The best option is jars no larger than 1 liter.

Place the mushrooms in jars, fill them with brine, screw on the lids and wrap them in a warm blanket. Let the jars cool to room temperature. Next, we transfer the already cooled jars to a cool place for long-term storage.

What can be prepared from boiled milk mushrooms

It is not for nothing that the milk mushroom in Rus' received the name “royal”. In ancient times, people valued this mushroom very much and came up with many ways to prepare it. Many traditional recipes have survived to this day, and modern chefs and housewives have supplemented them with their own culinary ideas.

Traditional dish of Russian cuisine - gruddyanka

Traditional dish of Russian cuisine - gruddyanka

Boiled milk mushrooms go well with meat products, vegetables and root vegetables, and herbs. They are consumed as an independent snack, flavored with butter, and also as an ingredient for various soups and stews, salads, pies and pies, dumplings and dumplings. They are used to prepare minced mushrooms and caviar, solyanka, and make preparations for the winter.

How to cold salt milk mushrooms at home

Let's move on. I present to you another option for pickling mushrooms, but now it will be a cold method, and you can understand why it is called that by reading the recommendations.

Ingredients:

• milk mushrooms 1 kg.
• salt 2 tablespoons
• dill umbrellas 2-3 pcs.

Cooking process:

And so let's start with the fact that first you will need to soak the mushrooms in water for 3 days, changing the water every 5-6 hours. It is important that the water covers the mushrooms completely; for this, they can be covered with a lid that will be smaller than the container itself. The lid is not so heavy that it crushes the mushroom and not so light that it allows the mushrooms to float to the surface.

After three days, drain the water and clean each mushroom, then rinse under running water. If the mushrooms are too large, it is better to cut them into several parts. The mode is to better salt the body of the mushroom.

Next, take a small saucepan, sprinkle the bottom with salt and begin placing the mushrooms with their caps down. And so each layer will need to be sprinkled with salt and pepper and covered with dill. When the last layer is laid, it should also be sprinkled with salt on top.

We put a plate on top, place a weight on it and put our mushrooms in a cool place to salt. cooking time 35-45 days.

How to pickle boiled milk mushrooms in a bucket

For true lovers of quiet hunting, a recipe for pickling boiled milk mushrooms in a bucket for the winter will come in handy. For brine, every 5 kg of mushrooms you will need:

• salt – 200 g;
• bay leaf – 5-7 pcs.;
• dill - 10-12 umbrellas;
• horseradish and currant leaves - 3 pcs.;
• allspice -10 peas;
• cloves – 2-3 pcs.

How to salt:

1. Place seasonings at the bottom of the bucket.
2. Place the boiled fruit bodies without excess liquid in one layer, caps down.
3. Salt the layer.
4. Repeat a similar procedure several times until all the prepared mushrooms are in the bucket.
5. Cover the top layer with gauze or cloth, then with an enamel lid so that the handle faces down.
6. Place pressure on the lid (you can take a jar of water or a washed stone).
7. After a few days, the fruiting bodies will begin to settle and release brine.
8. Remove excess liquid.

You can periodically add new layers on top until they stop settling

Advice! During pickling, you should make sure that the bucket does not leak and that the milk mushrooms are completely hidden by the brine.

Salted milk mushrooms in jars for the winter - the hot method

The recipe is quite universal and allows you to get tasty and aromatic salted milk mushrooms in almost 7-8 days. But it is best to wait 30-35 days to get full-fledged and, what is important, salted mushrooms without bitterness.

Ingredients:

• milk mushrooms
• garlic
• dill umbrellas
• Bay leaf
• allspice peas
• salt 2 tablespoons per 1 liter of water

Cooking process:

The mushroom is quite capricious and cannot be brought from the forest and cooked on the same day. It will definitely need to be soaked in water for at least three days. Otherwise, the product will be very bitter.

Soaking solves several problems at once. Firstly, the mushroom will stop tasting bitter. Secondly, it will become less fragile, and thirdly, the dirt on the mushrooms will become wet and will easily separate, or, more often than not, it will fall off on its own.

Place the soaked and peeled mushrooms into a saucepan and fill with water. Cut large mushrooms so that you don’t have to worry about stuffing them hot into the neck of the jar.

You need to boil the mushrooms until tender. To do this, fill them with water and put the pan on the fire. Bring to a boil and cook over medium heat for 15 minutes. Make sure that the boiling is not too violent. When foam appears, remove it with a spoon or slotted spoon.

After the first cooking, place the mushrooms in a colander and drain the water completely. Next, prepare the correct brine. For proper brine you need to take 2 tbsp. spoons of salt per 1 liter of water, 3-5 peas of allspice, 2 bay leaves, a couple of dill umbrellas. The next step is to boil this brine.

While the brine is boiling, cut several cloves of garlic into thin slices and distribute evenly among the jars. Afterwards, put the mushrooms in jars and fill them with boiling brine. Pour the brine right up to the neck and screw on the lids. After cooling, transfer the jars of mushrooms to the basement or cellar for long-term storage.

How to marinate boiled milk mushrooms with spices

Even a culinary novice who has decided to learn how to make preparations for the winter can reproduce the recipe for crispy pickled mushrooms with spices. To marinate for the winter, you need to take the main ingredient - 2.5 kg of milk mushrooms, as well as additional spices for the brine:

• bay leaves – 5 pcs.;
• salt – 5 tbsp. l.;
• allspice – 20 peas;
• sugar – 3 tbsp. l.;
• garlic – 1 head;
• horseradish - 1 root;
• cherry and oak leaves - to taste.

Stages of work:

1. Chop the soaked fruiting bodies and add water to the pan.
2. Add sugar, salt, bay leaf and pepper there. Add horseradish root chopped in a meat grinder.
3. Turn on low heat and immediately after the water boils, remove from the stove.
4. Remove the mushrooms and let them drain.
5. Prepare jars for pickling: rinse, sterilize.
6. Place garlic cloves, currant and cherry leaves, and pepper on the bottom.
7. Fill the container with mushrooms and top with marinade.
8. Seal and cool.

Send the snack to be stored in the refrigerator

Marinated milk mushrooms with vinegar and onions - the simplest and most delicious recipe

Salted mushrooms are undoubtedly very tasty, but how about pickled milk mushrooms? This recipe is quite simple, but very tasty. He is familiar to me from a distant, distant childhood. One day our family brought home almost half a bath of these mushrooms and we had to not only salt them, but also marinate them.

Ingredients:

• milk mushrooms
• water 1 liter
• salt 2 tbsp. spoons
• vinegar 9% 1 tbsp. spoon
• sugar 0.5 tsp
• onion 1 medium head

Cooking process:

According to the familiar scheme, we first soak the mushrooms in water, then clean them of dirt. Fill with water and cook in boiling water for 5-7 minutes. While the milk mushrooms are cooking, take the onion head. Peel it and cut it into half rings.

In order to prepare 1 liter of marinade, you need to add 2 tablespoons of salt to 1 liter of water and bring the liquid to a boil. Then put a bay leaf and pour in the vinegar according to the recipe, sugar and onion half rings. Stir the marinade, let it boil and add the mushrooms. Cook for 10 minutes on medium heat.

Next, turn off the heating completely. Using a slotted spoon, remove the mushrooms from the marinade and place them in sterile jars to the very top.

Don't forget to put 1-2 cloves of garlic in each jar. Pour the remaining marinade into jars and secure the jars with sterile lids.

Then we wrap the jars in a warm blanket or blanket and leave them with the lids down until they cool completely. When the jars have cooled, transfer them to a cool place for long-term storage.

Features of storing workpieces

Homemade salted milk mushrooms are stored in a cool place, t° up to +4°C. In such conditions, the mushrooms will remain for quite a long time at the level of salting at which you place them in the cellar.

Did you know? To make milk mushrooms easier to clean, fill them with water with the addition of table vinegar (9%), 10

–
15 drops per 1 liter.
After 20 minutes, wipe off any remaining dirt and grass from the caps using the hard side of a scouring pad. Salted milk mushrooms are not just a wonderful snack, but also a very healthy dietary dish. Since mushrooms are pickled without the use of vinegar, oil and sugar, they fully retain their natural taste and nutritional properties.

Recipe for pickling black milk mushrooms

As you know, in nature there are not only white milk mushrooms, but also so-called black ones. They can also be eaten like white ones. And if there are mushrooms, then there must be a method of preparation. Therefore, I offer you a video recipe for preparing black milk mushrooms.

As mentioned above in the article, black ones have a much higher bitterness content, so they will need to be soaked for much longer. You can see how to soak these mushrooms correctly and how best to prepare these mushrooms in the video clip below.

This concludes the selection about pickling milk mushrooms. I think that you will succeed and in winter you will have delicious salted milk mushrooms on your table. And if you have your own recipes or suggestions for this article, then you can share your observations in the comments under the article. Everyone, bon appetit.

Selection and preparation of ingredients

Milk mushrooms are classified as conditionally edible mushrooms, that is, they cannot be eaten raw, only after cooking in some way. However, there are quite a few types of inedible milk mushrooms that a novice mushroom picker may mistake for edible. So if you are not an experienced mushroom picker, but want to collect milk mushrooms in the forest for pickling for the winter, it is better to take a knowledgeable person with you.

If you buy mushrooms at the market, try to ensure that they meet the following criteria:

• milk mushrooms should be as fresh as possible (the caps should not be sticky or covered with mucus, the stem sections should be fresh and of a natural color);
• try to pick mushrooms of approximately the same size for pickling;
• the cap and stem should be quite dense and elastic;
• natural color and smell without foreign impurities (fresh white mushrooms have a fruity smell).

Did you know? The breast contains vitamins D and B12, as well as natural antibiotics and a group of microorganisms that promote the digestive process. And the protein content in dried mushrooms is over 30%, which is more than in any type of meat.

Secrets of preliminary preparation

Before choosing a way to salt the harvest of milk mushrooms, it is worth learning some of the features and secrets of tasty preparation:

• Fruit bodies should not be wormy or spoiled.
• If there is “rust” on the mushroom, you do not need to use it for pickling.
• The milk mushrooms should definitely be soaked, this will relieve them of their characteristic bitterness. Some experienced lovers of quiet hunting devote 2-3 days to this process, but if there is no time, then 3-4 hours will be enough. Water must be constantly changed and fresh water added.

• For salting, you need to choose the following types of dishes: ceramic, enamel (pan or bucket), glass, wooden barrel. There should be no chips or cracks in the container.
• Each portion of mushrooms that is removed must be washed to get rid of salt and mucus. Then wash the gauze that covers the preservation and re-install the pressure.
• To pickle milk mushrooms, you can use only salt or supplement the preparation with aromatic herbs and spices: dry dill, cherry leaves, currants, horseradish, black and allspice peppers, cloves, garlic.

Mushrooms in sweet-spicy marinade with tomatoes

The sweet-spicy taste of mushrooms in this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of medium-sized ripe tomatoes;
• kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and crosswise. The milk mushrooms are boiled in salted water for an hour, constantly skimming off the foam. After cooking, they are washed to remove salt and placed in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, and add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, mix the onions and tomatoes well with the mushrooms, add vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Place the mushrooms in sterilized jars, roll them up with tin lids, and wrap them in a blanket to let the appetizer cool. After cooling, they can be stored in a cool, dark place.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peppercorns;
• twenty currant or cherry leaves;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. Afterwards, rinse the milk mushrooms, change the water and leave again for five hours.

Dry the fruits. Cut the peeled garlic into three parts. Wash and finely chop the dill. Lay out the mushrooms in layers, sprinkling each of them with dill, salt and garlic, as well as leaves of berries and cabbage. Place pressure on top and put the container in a cold cellar or pickling shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Getting ready for pickling at home

All known types of milk mushrooms are suitable for pickling: black, yellow, oak and aspen milk mushrooms, white or black milk mushrooms, and the most famous – white milk mushrooms. All these varieties are salted together or separately. The most delicious mushrooms are those salted in a cold way.

The process of preparing fruits for pickling looks like this:

1. Rinse the milk mushrooms, remove any adhering leaves, debris and dirt that stick well to the sticky cap.
2. Cut off the stems, leaving half a centimeter at the base.
3. Clean the fruits with a cloth or toothbrush.
4. Rinse the mushrooms well under running cold water.
5. Cut the fruits into 2 parts (if they are small or medium), large ones - into 4.
6. Place the pieces in a large container filled with water and leave for 2-3 days. Remember to change the fluid every 3-4 hours.

Important! Do not ignore the process of soaking milk mushrooms, because one bitter mushroom can ruin the entire pickling.

Preparing containers

Containers for storing the workpiece (wooden, ceramic, glass) must be thoroughly washed and doused with boiling water. If you plan to salt mushrooms in jars that you will seal, they must be sterilized.

Preservation should be stored in a cool, dark place - cellar, basement, in the house on the balcony. The optimal temperature in this room should be from 0 to 6 C.