Milk mushrooms are one of the best types of mushrooms for pickling. When prepared correctly, they turn out tasty, meaty and firm. You definitely can't buy these in a store. They are stored until the next mushroom season. The main thing is to choose not old, but young mushrooms with a dense structure.
How to pickle milk mushrooms? There are three main options: hot, cold and dry method. We offer a selection of the most successful photo recipes with the secrets of pickling incredibly tasty milk mushrooms. The approximate calorie content of the finished product per 100 g is 20 kcal.
Before salting, milk mushrooms are not only washed, but also soaked for 48 hours, since many types are quite bitter. After this, they reduce their volume by about three times. From a 10 liter bucket comes out about a three liter jar of salted mushrooms.
How to quickly and deliciously pickle milk mushrooms - a step-by-step recipe with photos
It is believed that real milk mushrooms are the most delicious when salted, or raw or wet. If the year is not very fruitful, you can pickle several types at once. As a rule, this is a violin, aspen, yellow, white volnushka or podgruzd. This mushroom platter, cooked cold, turns out very tasty.
The indicated amount of salt and spices is calculated for 1 kg of raw, freshly picked milk mushrooms. If necessary, the quantity should be increased in proportion to the number of mushrooms.
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Cooking time: 2 hours 0 minutes
Quantity: 1 serving
How many days are they salted?
Do not open containers ahead of time and try preservation. If you want to cook mushrooms for quick consumption, then you need to pay attention to hot pickling or marinating. However, in this case the forest product will not be crispy. Using this quick cooking method, the canned food can be opened within a month. If the cold method was chosen, then you can try your own homemade snack after two months.
Attention! Salting may change its color - this is a normal and natural reaction to salt.
How to pickle milk mushrooms in jars for the winter at home
Elastic forest mushrooms prepared according to this recipe are perfectly preserved throughout the winter without a gram of vinegar and oil. You can use them for salads or as an independent complete snack, even for the holiday table.
Required Products:
- 2 kg of milk mushrooms;
- Head of garlic;
- Salt;
- Peppercorns.
Preparation:
- We take the necessary products. Soak the mushrooms in cold water for at least 1 day and only after that clean them under the cap and outside. We cut off the roots that are too long. Large fruits can be cut in half or into 4 parts.
- Fill with water, put on the stove and cook over low heat for 1.5 hours. Don’t forget to use a slotted spoon to remove the foam that forms during boiling. After this, filter, fill with clean water and boil for another half hour.
- We sterilize jars and lids. Chop the garlic in any convenient way. At the bottom we put a good pinch of salt (about ½ tsp), 5 black peppercorns and a little garlic. Add boiled mushrooms. Place salt and garlic on top again.
- Roll up with tin or screw lids and store in a cool, dark place. These milk mushrooms go well with fried potatoes and fresh herbs.
Without brine
The recipe is quite original. After all, we will pickle the mushrooms in jars without brine. They are not just salted, but undergo a fermentation process. They are fermenting. Thus, these are pickled milk mushrooms.
I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:
With this type of salting, the caps never become bitter. They do not shrink in the jar, since we will pack them very tightly. And cover the top with horseradish leaves, which we will fill with oil. This good shutter will protect the workpiece from damage.
Ingredients:
- 3-4 kg of mushrooms;
- 150-200 g salt;
- 2-3 leaves of horseradish;
- head of garlic;
- 10-15 peas each of black and allspice;
- a bunch of dill umbrellas.
Preparation:
Returning from the forest, we sort through the trophies and sort them. Which ones will be used for frying and which ones will be used for salting. We wash the pickling caps and cut the large ones into pieces.
Pour water into a large container and bring to a boil. We transfer the gifts of the forest.
To make the bitterness come out faster, we will boil it in salted water. To do this, put 1 tablespoon of salt in a 5-liter pan.
After boiling, remove the foam and cook for 10 minutes. Drain the broth.
Prepare the necessary ingredients for pickling: salt and pepper, dill umbrellas, horseradish leaves and garlic.
Place a horseradish leaf at the bottom of a 3-liter sterilized jar. It is better to take young leaves. Throw in half the black and allspice peas. Add some garlic and 2 dill umbrellas. A few pinches of salt.
On top, on a pillow of leaves and spices, lay a layer of milk mushrooms (a 3-centimeter layer). Salt it with 2 pinches of salt. Place a layer of mushrooms again.
We must compact the layers, trying to displace air. Approximately in the middle of the jar, scatter the remaining peppercorns and garlic. Thus, we fill the jar. Having compacted the last layer, there should be 3-4 centimeters left to the edge of the jar.
Cover the top layer completely with horseradish leaves. Add a pinch of salt. Fill with vegetable oil.
Oil prevents oxygen from penetrating inside the can. Close the container with a nylon lid.
The fermentation process must take place without access to oxygen.
The jar must be placed on the floor for 3-4 days, and then put in a cool place. The entire fermentation process takes from 10 to 20 days. This depends on the temperature conditions.
Pickled milk mushrooms are somewhat reminiscent of pickled cucumbers. Just as crispy, with a pleasant, sour aroma. They go well with porridge, mashed potatoes, baked vegetables, and meat dishes.
They are not just tasty, but also very, very healthy. Mushrooms are difficult to digest food for humans. Therefore, they are not recommended to be included in the diet of young children. And fermented food stimulates the gastrointestinal tract. Milk mushrooms turn from a heavy food into an easily digestible one.
Hot salting of raw milk mushrooms
A very simple option for pickling mushrooms. The appetizer will be ready after 40 days of marinating in salt, but the preparation must be stored in a cool place - a refrigerator or cellar.
The recipe uses dill seeds as a seasoning, but if you don't like the taste and smell of dill, you can omit them altogether.
Required Products:
- 1.5 kg of milk mushrooms;
- Garlic - to taste;
- Dill seeds - optional;
- 75 salt;
- Boiling water.
Preparation:
- We clean the mushrooms, wash them thoroughly and fill them with cold water for 3 days. During this time we change the water several times. After this, fill the milk mushrooms with a new portion of water and boil for no more than 5 minutes.
- Place in a colander and do not rinse again. Place a few cloves of garlic and a pinch of dill seeds at the bottom of half-liter sterilized jars.
- Then fill it halfway with mushrooms. Sprinkle with dill seeds again and don’t forget about the garlic. Fill to the top and season again with garlic and dill seeds. Distribute 75 g of salt evenly among the jars. From the specified amount of products, 4 half-liter jars are obtained. Pour boiling water and immediately roll up the lids.
- We roll each jar on the table so that the salt inside dissolves. Wrap it in a blanket, and after complete cooling, transfer it to a storage place. After 30–40 days, the milk mushrooms will be perfectly salted and will be ready to serve.
Useful tips and tricks
White milk mushrooms, recipes for which are based on the correct preliminary preparation of mushrooms, will turn out crispy, aromatic and without bitterness if the following subtleties are taken into account during their preparation:
| Basic Tips | Description of manipulations |
| Mushrooms must be cleaned of debris immediately after collection. | It is recommended to clear the mushroom from large debris and damaged areas immediately in the forest. It is recommended to remove small debris between the plates in the cap with a toothbrush after first soaking it in water. |
| When collecting milk mushrooms, give preference to young mushrooms | Young mushrooms contain less milky juice, so they are less bitter and do not require long soaking. |
| Picking mushrooms after the rain | In dry weather, mushrooms contain more bitterness |
| Soak the collected mushrooms in salted water for about 30-40 minutes. | The soaking process makes it easier to remove stuck small debris, and salt water also allows you to wash slugs and bugs from the hidden places of the mushroom. |
| If limp milk mushrooms are found during the soaking process, they should be discarded immediately | If limp mushrooms are left and salted, the preparation will quickly turn sour. Also, when cooked, limp mushrooms can turn into mush, ruining the taste and appearance of the product. |
| To keep milk mushrooms crispy, you need to use currant, horseradish or oak leaves when preparing them. | These spices contain substances that help preserve the strength of mushrooms. |
When salted or marinated, white milk mushrooms can be served only 1.5-2 months after they are prepared. If you open the preparation earlier, the mushrooms will still taste bitter, even if their preparation was correct. It is important that if the milk mushrooms are slightly bitter, then to eliminate the defect it is recommended to season them with sour cream and spices. This advice can be used for both fried and salted or pickled mushrooms (with any recipe composition).
Author: Kotlyachkova Svetlana
Recipe for cold pickling of crispy milk mushrooms
The crispiest milk mushrooms are obtained only through the cold salting method. It's fast, convenient, simple, and the result is always perfect. Only glass containers should be used for pickling. Do not skimp on the salt; it is better to wash off the excess with water or soak it in milk for a short time. It will turn out even more interesting and tender.
Required Products:
- 1 kg of white milk mushrooms;
- A bunch of dill;
- Half a head of garlic;
- 2 small horseradish roots;
- 1 bay leaf;
- 150 g salt.
Preparation:
- We clean the mushrooms well and wash them from films and sand. We cut large specimens into several parts, leaving small ones whole. Place it in a bucket and any convenient container, porous side up. We put some kind of pressure, for example, a plate, and fill it with water. Oppression is needed so that the mushrooms do not float to the surface. Leave for 2 days. 2 times a day, drain the water and replace it with clean water.
- Finely chop the garlic and horseradish root. Grind the bay leaf in a mortar or just between your palms.
- Chop fresh dill and mix with other seasonings. Add salt and mix. Place mushrooms and a good handful of salt and spices in jars in layers. No need to fill with water.
- We leave the filled jars in the refrigerator for 20–30 days, periodically compacting the mushrooms with a spoon so that they are evenly salted. After this you can rinse and eat. You probably won’t find a better mushroom appetizer than salted milk mushrooms with herbs and spices.
How to pickle dry milk mushrooms
Most often, dry milk mushrooms grow in sandy soil, so it is extremely important to thoroughly wash them from debris and small grains of sand. The taste of these mushrooms is not much different from white or black milk mushrooms, but pickling has its own specifics.
Necessary products;
- Dry milk mushrooms;
- Salt;
- Water.
Preparation:
- First, soak freshly picked mushrooms in cold water and leave for several hours. Then wash them under running water until they are completely clean. Remove the top skin with a knife, as well as the film at the bottom. Cut off the root completely, leaving only the caps. Leave smaller mushrooms whole, and cut larger ones into 2-6 pieces depending on size. Transfer to a clean saucepan. Fill with cold water and bring to a boil.
- Immediately drain into a colander. Return to the pan, add a new portion of cold water and this time cook for at least 2 hours. Don't forget to add salt to taste right during the cooking process. There is no exact amount of salt, but it is better to let the mushrooms be slightly salted, then they can be washed or soaked before serving. The shelf life of such preparations directly depends on the amount of salt.
- During the cooking process, the volume of milk mushrooms will greatly decrease. We sterilize the jars in the oven for 10 minutes at a temperature of 150 degrees. Pour boiling water over the lids, leave for 15 minutes and place on a dry towel. Fill the jars with mushrooms to the very top, adding a small amount of the liquid in which they were cooked.
- We additionally sterilize the jars in a large saucepan for 15 minutes from the moment of boiling. Roll up the lids and wrap with a blanket. Leave to cool. As a winter snack, such mushrooms will come in handy during Lent, but they will also be delicious together with meat.
Description of preparation:
Fresh milk mushrooms produce milk, so they must be soaked, otherwise the mushrooms will taste bitter.
If desired, you can add cherry leaves or other herbs for pickling as desired, the main thing is that they do not interrupt the taste of the milk mushrooms themselves. After the milk mushrooms have stood for a day, they should be covered with liquid on top. If the mushrooms on top remain dry, be sure to pour in cold, boiled, lightly salted water. Otherwise, the mushrooms will become moldy on top. Main ingredient: Mushrooms / Milk mushrooms Dish: Preparations / Pickling
How to pickle black or white milk mushrooms
We suggest pickling black milk mushrooms not in jars, but in large containers. A special barrel or a regular enamel bucket will do. The cold salting process itself remains the same, but is a little simplified and speeded up, since you don’t have to roll up the jars.
Never use plastic utensils. When stored for a long time, it releases harmful substances.
Required Products:
- 3 kg of black milk mushrooms;
- Horseradish leaves;
- Bay leaf;
- A few cloves of garlic;
- Peppercorns;
- A bunch of dill.
Preparation:
- Soak the mushrooms for 24 hours. Wash thoroughly to remove dirt and remove all films. At the bottom of a bucket or barrel we place horseradish leaves, several whole sprigs of dill, 2-3 cloves of garlic and 5 black peppercorns.
- Next, make a layer of mushrooms, which we generously sprinkle with salt. Then again lay out the milk mushrooms tightly and add salt.
- We continue until the products run out. At the very end, add a few more horseradish leaves, bay leaves, and fresh dill. We cover it with clean gauze, put a plate, and put some kind of pressure on top. We put it in a cellar or other dark, cool place.
- After 40 days, the salted milk mushrooms can be washed and served as a snack not only during Lent, but also on holidays. The mushrooms turn out crispy, firm and retain their original structure.
