Salting and pickling milk mushrooms in the winter: many simple and straightforward recipes. Delicious recipes for salting and marinating milk mushrooms.
Autumn is a magical time with many gifts, one of which is mushrooms. No matter how the industrial cultivation of mushrooms develops, they cannot compare with the tasty and aromatic mushrooms collected in the vast expanses of our multifaceted homeland. This article is devoted to harvesting milk mushrooms in winter. Regardless of whether you are a young housewife or have been storing mushrooms in the winter for many years, we guarantee that you will definitely find an interesting new recipe in this article.
How to clean, wash and how long to soak milk mushrooms before salting?
Young housewives do not like milk mushrooms, since they are quite a lot of work, and they also need to be soaked to remove bitterness. But we will tell you how to process a large number of milk mushrooms in a short time and do it with minimal cost. There are two methods of preparation, we recommend trying both options and using the one that suits you.
To begin with, be sure to sort out the mushrooms, add the elastic and fresh ones, but it is better to immediately discard the spoiled, rotten and wormy ones. There is an opinion that they can be cut off and put into action. Yes, you can, but not during the winter months. It is better to prepare the trimmed ones immediately for the table.
How to clean, wash and how long to soak milk mushrooms before salting?
Now wash each mushroom under running water, washing away dirt and sand, and place the milk mushrooms in a pan or bucket in which you will soak.
For two days, change the water 3 times a day to fresh water, then rinse the mushrooms again and you can move on to canning.
The second method says that after sorting the milk mushrooms, immediately send them to soak for 2 hours, and then rinse them under running water and send them to soak for two days.
Important: milk mushrooms are often confused with poisonous mushrooms, so if you are new to mushroom picking, go pick with an experienced mushroom picker. If there was at least one poisonous mushroom in the basket, the entire basket must be thrown away! Remember - life is more valuable than any delicacy, so don’t risk it.
Cleaning the milk mushrooms is the next important step after soaking. Remember that mushrooms are difficult for the stomach to digest and any improper processing can result in a hospital bed. Therefore, it is important to carefully process each mushroom.
Soaking milk mushrooms can be different... sometimes even like this!
Cleaning milk mushrooms is simple - use a stiff brush and running water to rinse the brush. We clean both the caps and the stems. A toothbrush or the hard side of a washcloth is perfect for the job; take something that you don’t mind throwing away after use. Cleaned milk mushrooms are completely white. In addition, do not forget to first remove the mucus from the black milk mushrooms and then clean them until they are white.
But if you have dried milk mushrooms, just soak them for 30 minutes before cooking, and there is no need to clean them further!
Important: after soaking, take out one mushroom, break it off and try a piece; if it doesn’t taste bitter, you can move on to the next step.
How does such poisoning occur?
The main difference between intoxication caused by eating mushrooms and food poisoning with other foods is that symptoms appear after 3-5 hours, that is, much later than, for example, after eating spoiled bread or sausage.
This feature is due to the fact that mushrooms are difficult to digest and take a long time to digest. Of course, if you eat a deadly poisonous species, for example, toadstool, the symptoms will appear many times faster. But milk mushrooms, both real and false, do not have toxins that are deadly to humans.
The characteristic first symptom is a pain in the stomach that begins suddenly. As a rule, it is not associated with the likelihood of an intestinal disorder, believing that the pain is the result of overeating or an exacerbation of ulcers or gastritis.
After some time, the pain is supplemented by the following manifestations:
- Sudden vomiting, without a preceding period of nausea.
- Extreme churning in the stomach and an urgent need to quickly go to the toilet.
- Watery diarrhea, with a strong specific odor.
In severe or complex, mixed cases, these manifestations are accompanied by fever, chills, severe sweating and muscle weakness. These symptoms are not typical for intoxication with all types of milk mushrooms. These fungi cause a disorder of peristalsis, dysfunction in the intestines, rather than manifestations of complete poisoning of the body.
However, the temperature may rise due to the individual reaction of the body. In this case, the thermometer reading will remain at 37-37.4. If a person has a high fever, fever, hallucinations or other very severe symptoms, then the poisoning is clearly not caused by milk mushrooms.
How to salt milk mushrooms for the winter at home: a simple simple recipe
Using this recipe, you can prepare salted mushrooms both for the winter and in a week. This recipe is also considered an express method. We will need dishes with holes in the bottom; a medium saucepan with a juice evaporator or any other pan with a colander bottom is especially suitable.
We take the mushrooms, wash them, clean them, boil them for 10 minutes (pre-cook them to remove harmful substances from the mushrooms), put them in a pan with holes in the bottom, place a plate on top and press down to squeeze out excess liquid. Please note - the storage location is a cellar or refrigerator.
We take out the mushrooms and lay out the first layer - sprinkle with salt and so on layer by layer until the container is completely filled. If desired, add spices to each layer. We put pressure on top and send it back to a cool place for another three days.
How to salt milk mushrooms for the winter at home: a simple simple recipe
After this, we transfer the milk mushrooms into jars and close them under a nylon lid, storing them in the refrigerator or cold cellar.
Cold salting of white and black milk mushrooms for the winter: step-by-step recipe
The cold recipe is valued for its simplicity, but it requires spending more time, albeit passive, but somewhere in your kitchen there will be a container with mushrooms.
- We clean the milk mushrooms, wash them, clean them, soak them, boil them as usual for 15 minutes;
- Cut into pieces or slices, depending on what you like best;
- Fill it with water and put it under pressure in a cellar or a cold place for a week;
- We change the water once a day, a total of 7 times a week;
- Drain the water and inspect the mushrooms again, discard or cut off any spoiled ones;
- Now we prick one layer of mushrooms into the bowl, add salt, the next layer and salt again. To the top. We place the oppression and turn it over once a day, not forgetting to return the oppression to its place. At this time, the mushrooms release juice and are actively salted in a cool place;
- On the third day, we sterilize the jars and put milk mushrooms in them, close them in any way, you can even put them under plastic and put them in the cellar.
Why did the brine in the jar become cloudy?
Nothing just happens. This means that somewhere you made a mistake and did something wrong. There are several reasons why the brine in the jar becomes cloudy:
- Poorly washed cucumbers. The smallest particles of dirt could get into the pickle jar and the process of rotting could begin.
- Poorly washed jars. Dirt could also get into the jar, or the jar was washed with detergent; small pieces of soap that are invisible to our eyes could remain on the inner walls of the jar and because of this the brine could become cloudy.
- Spicy herbs are poorly washed. They may also have tiny particles of dirt, which could cause the process of rotting to begin.
- Sea or iodized salt was used. It contains substances that may cause clouding.
- Lids and jars were poorly sterilized. This applies to both empty and filled jars with cucumbers.
- Violation of the tightness of the container. In other words, poorly rolled cans. The reason for this may be poor-quality lids or chips on the neck of the jar.
- The reason for the cloudiness of the brine in jars may not depend on the housewife. The reason may be due to the fact that cucumbers are loaded with chemicals. Even pre-soaking may not help.
What to do if the brine in the jar becomes cloudy?
If the brine in the jar becomes cloudy, this is bad. In most cases, such cucumbers should be thrown away. Because such poor-quality products can lead to a disease such as botulism. And if you managed to avoid such a disease, then you may have an upset stomach.
- First situation. So, if the brine becomes cloudy 2 - 3 days after preservation, then it can be saved. The cause of the cloudiness, in this case, may be due to the development of lactic acid fermentation. This step is necessary when pickling cucumbers. The reason why this can happen is not adding vinegar during preservation. Actions. If the lid of the workpiece is not swollen, then the jar of cloudy brine can be opened, and the brine can be poured into a saucepan and boiled. After this, you need to rinse the cucumbers with boiling water right in the jar, then you need to pour boiling water over them for five minutes. After this, you need to pour the water from the cucumbers and fill them with boiled brine and do not forget to add vinegar. You can also make a new one instead of the old brine by adding a portion of vinegar to it. Then close the jar with a sterile lid and cool the jar upside down, wrapped in a blanket.
- Second situation. One of the reasons for the cloudiness of the brine in a jar is lactic acid fermentation. Some housewives know about this and therefore, after canning, they put the jar in the refrigerator and watch it so that it ferments. Within 7 - 10 days, the turbidity settles and the brine becomes clear. Actions. If the lid is not swollen and remains flat, then such cucumbers can be opened and safely eaten, however, such cucumbers will have a slightly different taste from the rest. And if the brine has not become transparent, then such cucumbers can be eaten only if they have undergone long-term heat treatment, for example, by boiling pickle.
- Third situation. If the lid of the jar is swollen, then such cucumbers should not be eaten. This means that bacteria and microbes have entered the jar, which are harmful not only to vegetables, but also to humans. Although there are also housewives who use such cucumbers to prepare pickle sauce.
Hot salting of white and black milk mushrooms for the winter?
This method will require much less time, but you will have to work harder than with cold salting. So, wash and re-sort the mushrooms, peel and soak them, and then put them in an enamel pan or basin and cook for 30 minutes. Remove the mushrooms and place them on a large platter in one layer.
Prepare the brine: per liter of water 2 tbsp. spoons of salt, a mixture of peppers, herbs to taste. The water boils and boils for 2-3 minutes.
Hot salting of white and black milk mushrooms for the winter?
Add the cooled milk mushrooms from the tray to the brine (so that they have time to cool), and add a horseradish root and a clove of garlic for piquancy.
Place in a colander and place under pressure in an enamel pan. The extracted juice from the mushrooms should cover the top layer of mushrooms by 1 cm, but if there is not enough juice, add the brine from the milk mushrooms. In this form, we put it in the refrigerator after cooling, or we take it to the basement. You just have to remember about them in a month, because they will need to be taken out of the pan and moved into jars.
Varieties of milk mushrooms
Milk mushrooms are not considered safe mushrooms, although they do not have poisonous counterparts. In Russia, they are classified as conditionally edible mushrooms, which must be soaked with frequent changes of water before salting. As a result of this procedure, the burning milky juice of milk mushrooms is removed. If consumed without salting and insufficient pre-washing, short-term symptoms of milk mushroom poisoning occur - diarrhea and vomiting.
In Western countries, milk mushrooms are considered inedible.
White milk mushroom
It is considered the “king of mushrooms”, having the best taste. The cap of a young specimen is white, but as it matures it becomes yellowish in color.
To avoid poisoning from salted milk mushrooms, before salting, white types are pre-soaked for 2 days, changing the water every 4 hours. Canned food is ready for consumption in 1.5-2 months. If salted milk mushrooms are bitter, you can fix it:
- rinse with cold water;
- add vinegar, onion, sunflower oil.
Yellow milk mushroom
The main difference between the yellow mushroom and its white counterpart is the absence of fringe along the edge of the cap and its yellow color. Yellow milk mushrooms grow in damp places - near ponds, dead wood, in moss. The concave funnel-shaped cap collects water. Yellow specimens are suitable for pickling; they are not inferior in taste to white ones.
Black milk mushroom
The color of the mushroom cap varies from olive to dark brown. The grayish pulp secretes milky juice. Nigella rests on a short stalk. Black milk mushroom grows up to 25 cm in diameter. Until recently, it was considered the best option for pickling. At the end of the 20th century, it began to be considered a poisonous mushroom due to the content of the mutagen nekatorin.
Oak milk mushroom
The mushroom was named after its favorite place of distribution: it grows in deciduous forests. It is collected near beech, hazel, and oak. The flat cap has a bright reddish or brick color. The pulp has a pleasant shade with a pinkish tint.
Mushrooms similar to milk mushrooms
There are mushrooms that look like milk mushrooms. They are not used in cooking, but some mushroom pickers still use them after thorough soaking and salting. Such false, but conditionally edible milk mushrooms are considered:
- Squeaky, felt milk mushroom, or dry mushroom. It stands on a short leg, almost completely rooted in the ground. The pulp is very dense. The violin is used for pickling. You can identify it in the forest by a peculiar creaking sound when the caps rub against each other or against the basket.
- Milkweed, or camphor milk mushroom. It is distinguished by a brown concave cap with a wavy edge. The characteristic smell of camphor oil does not attract mushroom pickers.
- Peppery look. Found in deciduous and mixed forests. The acrid pulp tastes like pepper. When broken, the flesh quickly darkens to an olive green color. They are consumed only salted after prolonged soaking.
How to pickle volushki and milk mushrooms together in a cold way: a delicious recipe
Often, having gone to collect milk mushrooms, we return with other mushrooms. In this recipe, we propose to pickle mushrooms and milk mushrooms together and treat your family to a delicious assortment.
Mushrooms must be re-sorted by removing previously damaged mushrooms, then peeled and washed. Pour in cold water and let it soak to remove the bitterness for three days, remembering to change the water every day.
How to pickle volushki and milk mushrooms together in a cold way: a delicious recipe
Next, rinse under running water and place the layer in an enamel pan, sprinkle salt and chopped seasonings evenly on it: horseradish roots, parsley, parsnips, ground pepper mixture, dried parsley and dill. Add another layer and sprinkle again, and so on layer by layer. After laying the last layer, sprinkle with salt and spices, place the plate so that it completely covers the mushrooms, but does not come into contact with the pan (with a gap of 3-5 mm). We install the oppression and leave it like that for a month. Additionally, you can layer the mushrooms with oak, cherry and currant leaves. The effect is like a barrel.
After a month, remove the mushrooms and put them in jars, since the brine (juice) will gradually evaporate and they will dry out.
Rules for storing salted mushrooms
To minimize the risk of mold forming on mushrooms, they must be stored properly.
Cold salting requires at least 40 days to complete the process. At the same time, immediately after you have poured the salt solution over the mushrooms, they need to stand at room temperature for 2-3 days for the fermentation process to begin. Only after this they are sent into the cold.
Traditionally, milk mushrooms and trumpet mushrooms are salted in a cold way. At the same time, salting chanterelles or saffron milk caps may require very little time: 5-6 days. That's why they are immediately placed in a cold place.
Some recipes for hot salted mushrooms require no more than two weeks to be fully prepared: it also makes sense to immediately place them in a cool cellar or basement under temperature conditions. After fermentation is complete, they are left at the same temperature or transferred to the refrigerator, just monitor the level of brine: it should completely cover the mushrooms.
Above, in paragraph 5, a sequence of actions is outlined to help prevent the formation of mold.
How to salt milk mushrooms and saffron milk caps together: recipe
Milk mushrooms with saffron milk caps complement each other and form a delicious ensemble. As usual, the mushrooms must be washed, peeled, soaked and large mushrooms cut into two parts. The most delicious assortment cut into slices. After this, the mushrooms are discarded in a colander to drain the juice.
In the meantime, prepare the brine in the usual way, but with leaves and roots of horseradish, parsley, parsnip root, pepper mixture and oak leaves.
How to salt milk mushrooms and saffron milk caps together: recipe
After the brine boils, throw the mushrooms into it and cook for 20 minutes so that the brine smolders and does not boil. Place the mushrooms in a colander for a few minutes and transfer to sterile jars. Roll it up and place it in a blanket until it cools completely.
We put it in the cellar or refrigerator for the whole winter.
Why did the salted milk mushrooms ferment and what to do?
Many housewives who have encountered this problem say that everything seemed to be done according to the recipe, the storage conditions were met, but the milk mushrooms still fermented in the jars. Perhaps you still missed or overlooked something. For example, you can completely adhere to the step-by-step cooking instructions, but just slightly under-twist the seamer and ruin everything.
Why did the milk mushrooms ferment in the jar?
Always thoroughly check your workpieces immediately after seaming.
- If the jars are rolled up correctly, then there will be no leakage of liquid at the junction with the lid.
- After sealing, wipe the jar dry and turn the lid down for a few minutes.
- If the lid leaks, the workpiece will quickly deteriorate and cannot be stored.
- To do this, you need to open the jar, re-sterilize the contents, and then salt or pickle them, and then close the jar again.
Fermented milk mushrooms look like this: small gas bubbles appear in the jar and the mushrooms acquire an unpleasant aftertaste. The nylon lids on the jars swell, and sometimes the brine even begins to leak out. Opinions differ on what to do with sour mushrooms. Some are sure that fermented milk mushrooms can be eaten if fermentation began immediately after the blockage. Others assure that it is better not to risk your health and throw away the cooked mushrooms.
How to avoid fermentation of milk mushrooms
Saving sour canned food is a thankless and dangerous task. It is better to prevent a problem than to deal with it later. Compliance with the recipe and sterility will avoid fermentation of the product.
To reduce the likelihood of pickles going missing, you should follow a few simple rules:
Jars and lids are thoroughly washed with water and soda, rinsed, sterilized by steam or inside the oven. Even with a strong adoration of onions, their presence in preservation is minimized. It causes fermentation.
Milk mushrooms have gone sour – don’t regret the product. It's better to throw away the preserved food. Mushroom poisoning is severe and causes serious damage to the body. It is much more expensive to cure than to make a new salting.
Milk mushrooms, canned in jars or salted, have become sour - the situation is unpleasant. All the work went down the drain, and the product is a pity. To prevent this from happening in the future, you need to figure out your mistakes and find the cause of the fermentation.
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The collected mushrooms were poorly cleaned and washed before salting. Many other ingredients used. For example, lovers of pickles like to put a lot of onions, and it is this that causes fermentation.
How to salt milk mushrooms and russula together: recipe
We clean the milk mushrooms, wash them and set them to soak for two days; for these two days we send the russulas to the cellar; on the third day, wash them in the same way and set them to soak all together for a day. Rinse under running water on the fourth day and add to boiling brine prepared according to the standard recipe. Cook for 25 minutes and pour hot with a small amount of brine into sterile jars. Roll up and wrap in a blanket for 3-4 hours until completely cooled, move to a cold cellar.
How to salt milk mushrooms and russula together: recipe
Feature: when sorting mushrooms, divide them into three parts, according to size. Salt also separately. Whole small mushrooms for the holiday table, cut medium ones in half for salads, chop large ones into slices for pies and other pastries.
How to soak dry milk mushrooms
Ingredients:
- 9–10 large dried milk mushrooms
- 250 ml milk, 1 egg
- 4–5 tbsp. spoons of ground crackers
- 3–4 tbsp. spoons of fat
- water
- salt
- pepper.
Before soaking dry milk mushrooms, rinse the mushrooms thoroughly and soak in milk mixed with water for 3-4 hours. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten them in beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.
Fresh or salted milk mushrooms fried in sour cream
For 1 serving:
- milk mushrooms, real or yellow, fresh or salted 5 - 6 pcs.
- 2 tbsp. tablespoons butter or olive oil
- 1 tbsp. spoon of wheat flour
- 1/2 cup sour cream
- salt (for fresh mushrooms).
Dry prepared fresh or salted young milk mushrooms on a towel, roll in flour (fresh - salt), fry in preheated oil, pour in sour cream, boil, remove from heat. Serve boiled potatoes as a side dish.
Salted mushrooms, fried in vegetable oil, with potatoesIngredients:
- 1 plate of salted milk mushrooms
- 1 – 2 onions
- 1/2 cup vegetable oil
- 1 kg of hot boiled potatoes.
Soak the salted mushrooms in water, then remove them with a slotted spoon and let the water drain; add onion and fry in vegetable oil in a frying pan. Served with hot boiled potatoes.
Mushrooms stewed with potatoes
Ingredients:
- 400 g milk mushrooms
- 4 – 5 potato tubers
- 1/2 cup sour cream
- 1 tbsp. spoon of tomato puree
- 2 tbsp. spoons of butter
- 1 onion
- salt
- pepper
- bay leaf to taste
- dill greens.
Peel the mushrooms, rinse and leave for 5 – 6 minutes.
put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour in sour cream. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7 – 10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all the products are completely cooked. When serving, sprinkle with herbs. Marinated or salted mushrooms with vegetable oil and potatoes
Ingredients:
- 1 plate of marinated or salted mushrooms
- 1 – 2 onions
- 1/3 cup vegetable oil
- 1 kg of hot boiled potatoes.
Select mushrooms from the marinade, add finely chopped onion, stir and, pour in vegetable oil or sour cream, serve with hot potatoes. Salted mushrooms, if they are too salty, soak in cold boiled water, remove with a slotted spoon and drain; then add onion, vegetable oil and serve fried or cold along with hot potatoes.
Soaking milk mushrooms before marinating
Almost all varieties of milk mushrooms are pickled: white, dry, black milk mushrooms. Before pickling, mushrooms are sorted and washed thoroughly. If heavily soiled, mushrooms should be soaked for 3–4 hours in a 3% saline solution. Mushrooms boiled in water or in their own juice are marinated. Mushrooms taste better and are preserved well if they are pickled by type, but different mushrooms or several types of mushrooms with the same taste can be pickled in one container. Mushrooms must be clean and whole. The pulp is dense and elastic. If mushrooms are collected in very dry weather, more water is added. When the water boils, add the prepared mushrooms and cook over low heat. Remove the foam with a slotted spoon. The duration of cooking depends on the type, size and age of the mushrooms. Cooking is completed 20 minutes after secondary boiling. When the marinade becomes lighter, the foam stops, the mushrooms collect in the middle of the cauldron and settle to the bottom, and the cooking is stopped. 3-5 minutes before this, add spices to the mushrooms:
- salt, vinegar essence
- Bay leaf
- allspice (peas)
- cloves and cinnamon
You can watch in detail how to soak milk mushrooms in the video, which shows the entire technological process of preparing raw materials.
https://youtube.com/watch?v=GiDymOesedk
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How to pickle poplar, spruce and aspen milk mushrooms?
Poplar, aspen and spruce milk mushrooms are distinguished by their neutral taste and less bitterness. To pickle them, it is best to use the hot method, and also add garlic or pepper to the pickle for spiciness and piquancy.
So, after you bring the milk mushrooms home, immediately fill them with water and then go and rest for an hour from the road. After an hour, wash and clean the milk mushrooms, remove the sticky part of the cap and rinse again with running water. If necessary, cut and discard any spoiled ones.
How to pickle poplar, spruce and aspen milk mushrooms?
Fill with cold water and put in a cool place for two days, since they are less bitter, they can be soaked a little less.
On the third day, put the brine on the stove, and while it boils, wash the mushrooms again. Place milk mushrooms into boiling brine and cook in it for 20 minutes. Meanwhile, sterilize the jars and lids. Pour the mushrooms with a small amount of brine and roll up. Place in a warm place until it cools completely and hide in the cellar.
Why do salted milk mushrooms ferment?
If there is something wrong with the preservation, fermentation occurs in the jars of pickles. Sometimes housewives take it for a normal phenomenon. In fact, if bubbles and foam appear, this indicates the development of negative processes. We can immediately conclude that the preservation has turned sour. However, if a problem is discovered on the first day, the product can still be salvaged.
In jars with high-quality preservation, the brine is not cloudy, there is no foam or carbonated bubbles
It is difficult to determine exactly why the salted milk mushrooms have fermented. Preservation usually turns sour in the following cases:
- The collected mushrooms were poorly cleaned and washed before salting.
- The ingredients were not used according to the recipe, the proportions were not correct. This most often involves salt and vinegar.
- Many other ingredients used. For example, lovers of pickles like to put a lot of onions, and it is this that causes fermentation.
- Preservation will turn sour quickly if unsterilized jars and lids are used.
- Unrolled salted milk mushrooms are stored in the refrigerator. The preservation is sent to a cool, dark basement. If storage rules are violated, the product will ferment.
- The twist will be lost if oxygen gets inside the jar due to depressurization of the lid.
- Pickles can turn sour if the cooking technology is incorrect, for example, if the mushrooms are boiled for less than the required time.
- The entire jar of product will turn sour if a spoiled mushroom gets among the good fruiting bodies.
To avoid such a situation, you need to be responsible for salting, follow the recipe and sanitation.
Video recipe for pickling milk mushrooms:
Yellow milk mushroom: how to salt?
The yellow milk mushrooms arrive closer to late autumn, when the rest of the milk mushrooms are already leaving. The fruit is fleshy, juicy and has excellent taste. It is absolutely not suitable for cold salting.
Upon arrival home, you should immediately fill them with cold water; if there is ice, you can add a little ice to the water. This way the yellow milk mushroom will open up in a special way. After 30-40 minutes it can be sorted, washed, cleaned and refilled with cold or ice water and sent to a cellar or other cold place for three days.
Yellow milk mushroom: how to salt?
Remove, rinse, add boiling brine and cook for 30 minutes so that the brine smolders and does not boil. Pour into jars and order. Put it in the cellar.
But that's not all! Cover several jars with lids, but not plastic, and refrigerate for 3 days. After this time, you can enjoy lightly salted yellow milk mushrooms.
How to tell if milk mushrooms have gone sour
From the first days it is difficult to determine that the preservation has soured. Initially, salted milk mushrooms look normal, even if the destructive process has already started inside the jar. The spoilage of the product is indicated by bright signs that appear after a few days, when it is already too late to save the mushrooms.
Salted mushrooms should not smell sour
You can determine the deterioration of salting by the following signs:
- Without the fermentation process, fruiting bodies cannot sour, and it is always accompanied by the release of gases. Since they have nowhere to go, the lid swells. With strong saturation, it even rips off the neck of the jar. The brine becomes cloudy.
- When the milk mushrooms foam, this is already a clear sign that they have soured. Foam forms on the surface of the brine. Over time, it becomes overgrown with mold, which grows over all the mushrooms.
- If salted milk mushrooms smell sour, this is the third sure sign that they have soured. However, the smell can be heard if the mushrooms are simply salted in a container for quick consumption. With conservation, the situation is more complicated. You can smell the sourness after opening the lid.
If the pickle has at least one of the listed signs, preservation cannot be revived. The product is thrown away, otherwise you can get severe poisoning.
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How to pickle milk mushrooms deliciously in glass jars for the winter: marinade recipe for 1 liter of water
Despite the fact that the pickling process is more harmful than pickling, and it appeared not so long ago, nowadays most people are accustomed to pickled mushrooms and prefer pickling. Let us remind you that pickles can be given to children as soon as you switch them to adult food, but with marinades it is better to wait until they are 6-7 years old.
Preparing for pickling is exactly the same as for salting, so let’s move on to the recipe straight away.
Pour the already soaked milk mushrooms with water and cook for 15 minutes. Drain the water and place in a colander.
How to pickle milk mushrooms deliciously in glass jars for the winter: marinade recipe for 1 liter of water
Prepare the brine: for 1 kg of milk mushrooms we need 1 liter of water, 6 tbsp. spoons of vinegar 9%, 2 tbsp. spoons of salt and the same amount of sugar. Thanks to sugar, the milk mushrooms are crispy and tender. Cook the brine with all the ingredients except vinegar.
Pour the milk mushrooms into the boiling brine and cook for 15 minutes, removing the foam. Pour milk mushrooms with a small amount of brine into a sterile jar, add vinegar and immediately roll up the lid. We place the bottom down and wrap the jars. We store it in the pantry; a cool room is no longer so important when there is vinegar in the seams.
Why do salted mushrooms spoil and should they ferment?
Some people mistakenly assume that fermentation inside pickle jars is normal. However, in fact, if the twist begins to ferment, this indicates negative processes that should not occur within it.
In the first days after pickling, fermentation may indicate violations of the cooking technology. Such a preparation can still be saved, but if fermentation began after a week or a month, it is necessary to get rid of the twist.
How to revive pickled mushrooms if the mushrooms are sour
In fact, there are several reasons why pickled mushrooms spoil:
- Poor quality cleaning of the product and insufficient rinsing.
- Failure to comply with the proportions of ingredients when marinating (not enough salt or vinegar).
- A large number of third-party ingredients (onions in preserves often cause fermentation).
- No sterilization of jars or lids.
- Failure to comply with storage conditions for canned mushrooms.
- A loose lid and oxygen getting inside the can.
- Violation of cooking technology (boiling mushrooms for insufficiently long time, etc.).
- Use for cooking spoiled mushrooms.
Marinated milk mushrooms with garlic: recipe
The cooking process is identical, but the brine is a little different, we will describe exactly that. For the brine we will need: for 1 kg of milk mushrooms we will need 1 liter of water, 7 tbsp. spoons of vinegar 9%, 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar, peppercorns, bay leaf, 2 cloves of garlic and a currant leaf per liter jar.
Marinated milk mushrooms with garlic: recipe
We cook the brine without vinegar, when we pour the milk mushrooms into the jar: into each liter jar we send 2 cloves of garlic, a spice leaf and a few peppercorns. Pour in vinegar and roll up.
How to pickle milk mushrooms under pressure in jars
Salting milk mushrooms under pressure in jars will not require additional time from you, as well as a lot of spices and herbs. Just boil the mushrooms and sprinkle them with salt and pepper.
- 3 kg of fresh milk mushrooms;
- 150 g salt;
- 15 black peppercorns.
A step-by-step description of the recipe will show you how to properly pickle milk mushrooms under pressure.
- Remove debris from fresh milk mushrooms, cut off the ends of the stems by 1.5-2 cm and rinse well in plenty of water.
- Pour water so that the mushrooms float freely, add salt and let it boil.
- Boil 2 times for 15 minutes or 3 times for 10 minutes, constantly changing the water after each boiling. This process will help remove the bitterness from the milk mushrooms and make their consistency denser and crispier.
- Place in a colander or on a wire rack, let drain and cut large specimens into several pieces.
- Place the mushrooms in sterilized jars, sprinkling them with salt and black peppercorns.
- Shake well, press with your fingers to release the air, cover with an inverted coffee saucer or other object and place the weight.
- Take it to a cold place and after 4-5 days watch how the mushrooms release juice. If the resulting brine does not completely cover the mushrooms, add cold boiled water to the very top.
Milk mushrooms in tomato for the winter: recipes
Preparing for seaming milk mushrooms in the usual way.
For 4 kg of peeled milk mushroom we will need:
- 5 liters of water
- A spoon of lean butter;
- 6 large onions;
- 4 laurel leaves
- 10 assorted peppercorns;
- 100 gr. Sahara
- 100 gr. salt
- 100 gr. vinegar 9%
- 750 ml tomato paste
Chop the mushrooms into slices or cubes and place them in boiling water. Remove foam and cook for 15 minutes. Place in a colander and let the water drain.
Milk mushrooms in tomato for the winter: recipes
At the same time, put a frying pan on the stove, pour a spoonful of oil and fry the onion rings until it turns slightly golden, add sugar and fry for another 2-3 minutes.
Add the mushrooms to the onions, and if you don’t have a large frying pan, transfer them to a roasting pan or a thick-bottomed pan and continue frying, adding spices.
After frying the mushrooms for 10 minutes, add tomato paste and continue to simmer for another 10 minutes.
Add vinegar, mix and turn off the komorka. Place in sterile jars and seal. We wrap it in a blanket, let it cool and put it in the cellar.
What to do if black milk mushrooms have fermented?
A completely logical question arises: what to do if the milk mushrooms have fermented? It is worth saying that if the mushrooms began to ferment immediately after spinning, they can be remade. In this case, the brine is completely drained, and the mushrooms are thoroughly washed several times in plenty of water. Next, the fruiting bodies are subjected to a repeated salting process, but with more salt added than the first time. In addition, garlic, dill, cloves, horseradish and black currant leaves are added.
Sometimes milk mushrooms can ferment during pickling, why does this happen? In this case, if the mushrooms were pickled 2-3 days ago, then they can be saved; for this, a different marinade is made. But if more than a week has passed since the mushrooms have fermented, then the best option would be to throw them away.
In order to correct fermented milk mushrooms, they are boiled in boiling water for 20 minutes, drained, washed and then boiled in a new marinade. The vinegar from the recipe does not need to be boiled immediately along with the brine, but rather added to each jar before sealing. And it is better to screw the jars with screw caps rather than roll them up with metal ones, so that botulism does not develop without access to air.
However, if the reworking method does not suit you, and you have doubts, you can make mushroom caviar with onions from fermented milk mushrooms. The mushrooms are pre-soaked for several hours and then boiled for 15 minutes. Fried salted milk mushrooms with onions are an excellent option for preparing for the winter.
When eating such mushrooms, you should always remember that if you have any suspicions about their suitability, it is better not to take risks and throw away the preparation without regretting it!
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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.
Recipe for salting milk mushrooms under pressure in a cold way
If you choose to pickle milk mushrooms under pressure in a cold way, then it is better for the mushrooms to be blanched.
This process, carried out after soaking the milk mushrooms, eliminates the risk of them souring.
- 3 kg of soaked milk mushrooms;
- 150 g salt;
- cherry and currant leaves;
- dill branches;
- 4 bay leaves;
- 5 peas each of black and allspice;
- 5 cloves of garlic.
Cold-cooked milk mushrooms can be consumed within 15-20 days.
- After pre-soaking for 2 days, rinse the mushrooms and place in small batches in boiling water for 3-4 minutes.
- Line the bottom of glass jars with clean currant and cherry leaves.
- Sprinkle a layer of salt and lay out the mushroom caps.
- Sprinkle each subsequent layer of mushrooms with chopped garlic, salt, bay leaf, black and allspice peas, and broken dill branches.
- The last layer should be salt, which should be covered with cherry and currant leaves.
- Cover the top with an inverted coffee saucer and press down with a weight.
After 3-4 days, the brine should cover the milk mushrooms completely. If this does not happen, you should increase the load on the mushrooms.
Why do milk mushrooms darken or turn green when salted?
For pickling, it is recommended to choose young, elastic mushrooms. If, when soaked in non-salted water, the milk mushroom darkens significantly, it means that it is old and not suitable for pickling. But darkening during salting is a natural process of some types of milk mushrooms. If you want to get light milk mushrooms, we recommend marinating them.
Why do milk mushrooms darken or turn green when salted?
Cold salting of milk mushrooms
This summer of 2015 is simply amazing for the harvest of berries and mushrooms. On the first of August, I picked a one and a half liter jar of blueberries from a thrice-picked clearing. The mushrooms didn’t disappoint either, but the milk mushrooms were especially impressive.
We must immediately warn you that no matter how talented a cook you are, the most important thing in pickling mushrooms is to have a place to store them. Mushrooms can be infused without problems only in a deep, cold cellar, where it is 4-5 degrees. Putting them for pickling in an apartment, pantry, or on the balcony is a thankless task.
There are many recipes for salting milk mushrooms; I salted them cold, as my grandfather taught me.
So, before cooking milk mushrooms, they need to be thoroughly soaked in cold water. Ideally, 5-7 days, changing the water twice a day every day - it becomes slimy, it can simply ferment or sour, especially if it’s warm, but the main thing is that soaking is needed to get rid of the bitterness.
If there is fine forest debris on the mushrooms, it will get wet and fall off. We thoroughly rinse the milk mushrooms one last time in cold water until they are completely clean. You can salt in any container except metal. If there are not very many mushrooms - in a plastic bucket or small wooden barrel. If there are a lot of mushrooms, they are pickled in large barrels, adding new batches of mushrooms.
It is advisable to choose a container for pickling with a wide neck. I use a regular 10 liter plastic bucket for pickling.
Marinade for milk mushrooms
- coarse rock salt, non-iodized
- garlic
- dill umbrellas
- horseradish leaves
But you don’t need water yet. That is, this is not a ready-made marinade - it is formed during the infusion process, since mushrooms contain a lot of water.
At the bottom of the bucket we put horseradish leaves, dill, a few cloves of garlic and pour a handful of salt, about a tablespoon. The calculation of salt for milk mushrooms is as follows: approximately 40-50 g per 1 kg of mushrooms.
Now take the washed mushrooms and squeeze them thoroughly between your palms - no extra water is needed.
Place the mushrooms, caps down, in an even layer and sprinkle with salt. For each layer of mushrooms I use a flat spoon of salt or a dessert spoon. Add garlic cloves and dill sprigs again.
Next, lay it out in layers, squeezing the mushrooms each time, squeezing them between your palms. To the very top of a bucket or other container. Place large mushrooms in one layer, small ones in three to four layers. Place horseradish leaves on top again to cover all the mushrooms. They also need to be salted. It is advisable to put a piece of clean linen fabric or any other cotton fabric on top.
Important: now you need to choose a plate of such a diameter that it just fits into the bucket easily. But the plate must be flat, not soup-deep - otherwise emptiness and mold will form under the hump of the plate. Cover the mushrooms with a plate turned upside down and press down. As a pressure, you can use a large washed (calcined) stone, a jar of water, but I use a 5-liter canister of water.
Leave the mushrooms in a cool place in the apartment for 2 days. During this time, the mushrooms will settle under pressure and become compacted, then it will be possible to add another layer of mushrooms, and if excess water forms, drain it. If we report mushrooms, we leave them at home for another 2 days. Let's see if there is enough liquid and if the load is suitable. It is very important that the mushrooms are completely covered with liquid. They didn’t swim in it, but they didn’t stick out from above. If the brine does not release under the load after 2 days, there is no need to add water, you need to change the load to a heavier one. Wait another 2 days and only if the brine does not appear, add saline solution (1 tablespoon of salt per 1 liter of water). Then you can transfer the mushrooms to the cellar for storage. I put a clean bag over the structure of the bucket with the load to prevent dust from flying. Milk mushrooms are salted for 1.5 months.
How soon can you eat pickled and salted milk mushrooms?
Of course, in most cases we pickle and salt in the winter, but you still want to try the mushroom delicacy right away, especially with a large family circle, which most often gathers in the summer and early autumn. Lightly salted milk mushrooms can be tried a week after hot salting, and a month after cold salting; pickled milk mushrooms can be opened after 3-5 days.
How soon can you eat pickled and salted milk mushrooms?
How to properly salt raw milk mushrooms so that they are crispy, aromatic and tasty?
Very tasty raw milk mushrooms, cold salted. The recipe is very simple without any problems, and the result always pleases with its taste.
Required per 1 kg of mushrooms: 50 g. salt:
- Milk mushrooms - 3 kg
- Dill seeds
- Garlic
- Rock salt - 150 gr.
Cooking steps:
1. Sort the mushrooms. Wash off forest leaves and sand/soil. Soak in cold water for 2 days, changing the water 3-4 times a day. When soaking, place a lid on top so that the mushrooms are all submerged in water and do not float up.
2. The milk mushrooms are wet. Cut large caps in half. Place them in a bowl (in which the salting will take place) with the caps facing down, so they are best salted. Lightly add salt to each layer, sprinkle with dill seeds and add garlic, which must first be cut into slices.
3. Place a weight on top so that the milk mushrooms are under pressure, cover with a kitchen towel and take them to a cool place, no higher than 5 degrees Celsius.
4. After 3-4 hours, when the mushrooms stand under pressure, liquid will be released and it should cover the mushrooms completely. If the liquid does not come out, then prepare the brine, dissolve 1 heaping tablespoon of rock salt in 1 liter of water and pour over the mushrooms. If the mushrooms are left without liquid, they will turn black and spoil.
5. After 5 days, you can put it in sterile jars and close it with a nylon lid and leave it like that for about another 35 days.
Adviсe
Before salting milk mushrooms, you should take into account a few tips. Following them will help you obtain excellent preservation and reveal the taste of these mushrooms.
Salted milk mushrooms with vegetables in jars for the winter
How long to cook milk mushrooms before salting
To get crispy pulp, you need to prepare for salting:
- Sort through the mushrooms and get rid of damaged ones. If there is minor worm damage, the area can be cut out. But if more than 20% of the mushroom is eaten, it is better to throw it away.
- It is necessary to get rid of dirt. If the mushrooms were collected after rain, the dirt eats into the stem and under the cap, so take a brush to clean out all the debris. Even if this does not help, you can soak the mushrooms in bottled or filtered water for 2-3 hours.
- Peel - cut off the base of the stem and scrape off the cap with a knife. Small ones are left whole. Large ones are cut into 2 or 4 pieces or separate the stem from the cap.
- Repeated long soaking. This procedure will relieve bitterness. Transfer the mushrooms into a large enamel container. Add cold filtered water and add a little salt. Stir until the crystals dissolve. Holding time is at least 2 days. During this period it is necessary to change the water 6-7 times.
Afterwards, the mushrooms can either be immediately sent for pickling, or they can be pre-boiled.
Cooking is done like this:
- Take a large container and pour in a lot of cold water so that the mushrooms float freely and do not press tightly against each other during heat treatment.
- Bring to a boil, reduce heat to low, measure time.
- Cook the mushrooms for 15-20 minutes. The heat treatment time does not depend on the soaking period.
- Carefully remove the mushrooms with a slotted spoon so as not to damage the caps. Draining the water from the pan will compromise the integrity.
Prepared cut milk mushrooms
What are the ways to pickle milk mushrooms?
You can salt in the following ways:
- Cold - does not require boiling. Use only for self-harvested mushrooms. The collection is carried out away from highways and industrial zones. Otherwise, like other mushrooms, they absorb heavy metals and toxic waste.
- The hot method is boiling. When choosing how to salt milk mushrooms, you can prefer the option with or without brine.
Using spices, you can get spicy milk mushrooms. They can be used in cold and hot recipes.
Why did the salted milk mushroom turn pink?
If it is black - nigella - then the color change to pink-burgundy is a normal process.
Light-colored mushrooms may also turn pink. This is caused by the pickling ingredients or chemical reactions in the mushroom pulp. If the dish does not ferment and the shade is not too bright, then this is not a deviation from the norm.
Prepared milk mushrooms in a jar
What to do so that the salted milk mushrooms do not darken on the plate when put out of the jar
They can darken at any stage of cooking. The color may turn dark blue or pinkish brown. This is a natural process and is not a sign of product spoilage. To reduce the intensity of darkening, it is recommended to follow the following rules:
- When soaking, change the water more often.
- Boil in plenty of water.
- Try to ensure that they are completely immersed in liquid when cooking. Contact with oxygen may cause the cap to darken.
- Darkening during pickling may indicate that the mushroom is quite old. It will contain more milky juice and natural bitter substances, which cause this process.
- If the brine is made in the wrong proportion with a small amount of salt, it causes blue discoloration. It is recommended to adhere to the technology and recipe to avoid this effect.
Darkening, blueing, or acquiring a pink tint is not a reason to throw away the preserved food. Mushrooms can be consumed if there are no fermentation processes or foaming in the jar.
What to do if milk mushrooms are over-salted
There are several ways to get rid of excess salt. To improve the taste you need to follow some simple steps:
- Pour the marinade into a saucepan, put the container on the fire and let it boil.
- Then take a small piece of sterile gauze or clean cloth, add 1 tablespoon of wheat flour and wrap thoroughly. Dip the bag into the boiling mushroom marinade and leave there for ten minutes.
- After this, pour the liquid into the main components and let them stand for a day. As a rule, flour absorbs everything unnecessary, the taste improves noticeably, so there is no trace of the problem.
There is another option that will help get rid of excess salt:
- You need to rinse each specimen well under running water, add fresh water and boil for 10 minutes.
- Then drain the water, add new water, put it back on the stove and repeat the process. As a result, the taste is normalized.
Boil for 10 minutes, and then again, but in fresh water.
Many housewives use a different method; for this you need to prepare:
- garlic – 3-5 cloves;
- black pepper – 5-6 peas;
- vinegar – 1 teaspoon;
- granulated sugar – 1 tablespoon;
- clean water – 2 liters.
- First you need to take the main components out of the jar, rinse them under high water pressure, and put them in a pan.
- After this, prepare a new brine from the prepared ingredients and pour it into a container.
- Then you need to leave everything for 2 hours. After the time has passed, you can enjoy the snack; no trace of the former problem remains.
How to save over-salted milk mushroom soup?
If you have prepared soup from over-salted mushrooms without trying the milk mushrooms in advance, then there is also a way out. How to save over-salted milk mushrooms in the first dish?
- Add grated carrots to the soup and boil.
- Fresh, well-washed rice or pearl barley is poured into gauze, folded in half.
- Tie it in a bag and dip it into the soup, boil for 20 minutes and remove.
- Add 150-200 ml of low-fat sour cream to the finished soup and cook again over low heat for 10 minutes.
- If the soup still remains a little salty, dilute 4 tbsp in a small bowl. l. hot soup with 2 tbsp. l. flour.
- Whisk to remove any lumps that have formed and pour into the soup in a thin stream, mixing thoroughly.
What to do if milk mushrooms are over-salted
There are several ways to get rid of excess salt. To improve the taste you need to follow some simple steps:
- Pour the marinade into a saucepan, put the container on the fire and let it boil.
- Then take a small piece of sterile gauze or clean cloth, add 1 tablespoon of wheat flour and wrap thoroughly. Dip the bag into the boiling mushroom marinade and leave there for ten minutes.
- After this, pour the liquid into the main components and let them stand for a day. As a rule, flour absorbs everything unnecessary, the taste improves noticeably, so there is no trace of the problem.
There is another option that will help get rid of excess salt:
- You need to rinse each specimen well under running water, add fresh water and boil for 10 minutes.
- Then drain the water, add new water, put it back on the stove and repeat the process. As a result, the taste is normalized.
Boil for 10 minutes, and then again, but in fresh water.
Many housewives use a different method; for this you need to prepare:
- garlic – 3-5 cloves;
- black pepper – 5-6 peas;
- vinegar – 1 teaspoon;
- granulated sugar – 1 tablespoon;
- clean water – 2 liters.
- First you need to take the main components out of the jar, rinse them under high water pressure, and put them in a pan.
- After this, prepare a new brine from the prepared ingredients and pour it into a container.
- Then you need to leave everything for 2 hours. After the time has passed, you can enjoy the snack; no trace of the former problem remains.
Svetlana Kazakova
Psychologist. Specialist from the site b17.ru
