Black milk mushrooms: hot salting

When salted, milk mushrooms, which include nigella, often called black milk mushrooms, are especially tasty, aromatic and crispy. Therefore, it wouldn’t hurt for every mushroom picker to know how to pickle nigella for the winter. This can be done hot or cold, as well as in jars. However, in order to avoid unpleasant surprises, you need to know the rules for salting black milk mushrooms at home.

How to hot pickle black milk mushrooms

Properly salted chernukhas have a decent taste, become juicy and aromatic. The fleshy pulp is not only tasty, but also healthy. It contains a large amount of protein, vitamins E, A, PP and B.

Salted black milk mushrooms prepared hot have a number of advantages over the cold method:

the mushrooms will have a forest aroma;
when boiled, the bitterness will go away;
salted chernukhas can be served after a month;
preservation can be kept at room temperature.

To provide yourself with a supply of pickled mushrooms for the whole winter, you should properly prepare the products and choose the recipe you like.

First of all, the blackberries are thoroughly washed to remove soil and leaves and soaked in cold water for 48 hours.

Important! When soaking mushrooms, you should change the water at least 4 times a day.

To speed up the process, the mushrooms are blanched. They are immersed in hot salt water for 5 minutes and cooled.

To pickle black milk mushrooms at home using a hot method, choose stainless steel dishes, a wooden tub or glass jars. To prevent the nigella from becoming deformed, they are placed in a container strictly with their caps down. The mushrooms are stacked in layers, adding salt to each layer. For 1 kg of mushrooms you need 2 tbsp. l. salt. To make the snack aromatic and crispy, blackcurrant and oak leaves, horseradish and various spices are added to the pickling container. Garlic is used extremely rarely in pickling, as the mushrooms acquire an unpleasant odor.

The last layer is salted, covered with a horseradish leaf, covered with clean gauze, covered with a wooden circle and pressed so that the juice begins to stand out. The container is placed in a cool room and kept for 1.5 months. Once a week, the salting is inspected and the gauze is washed. If there is no brine, add salted boiled water.

Important! When salted, black milk mushrooms change their color to greenish-purple.

We collect

Nigella belongs to the family Russulaceae , genus Milky . These mushrooms are found in birch, mixed forests, spruce forests and parks from July to October. Usually nigella grow in nests. What a pleasure it is to pick these mushrooms when they “gone”! Sometimes you even have to move on all fours, picking out the lumps of earth with a stick or finger. This is exactly how tiny, newly born young mushrooms are found. In salted form they have no equal. In some places, the black mushroom grows so readily that the mushrooms literally crawl on top of each other. Nigella has a cap 5 - 15 cm. Sometimes in old mushrooms it grows to 20 cm or more. But they are usually wormy. The cap of young nigella is convex, strong, and as it grows it takes on a funnel-shaped shape. The skin is chestnut-colored with a brownish tint and sometimes has faint concentric circles or black spots with a greenish tint. After cooking and salting, it becomes wine-cherry color. In cloudy rainy weather, droplets of moisture are visible on the cap. The plates of young fungi are creamy, then they turn brown and acquire a greenish tint. The pulp is white, turning grayish-brown when cut. Milkworms secrete milky juice when they break. In nigella it is white and caustic. The strong, stocky leg of the black milk mushroom is dense, up to 6 cm high, up to 3 cm thick. In old black milk mushrooms it is hollow. And how fragrant are nigellas! Especially in pickling. These crispy mushrooms can be unmistakably identified by their special smell and “vigorous” taste. Nigella is classified as a mushroom of the third (according to some sources, fourth) category. It is salted after preliminary soaking.

Sometimes black milk mushroom is confused with black milk mushroom , which often grows in pine forests. It has a dirty brown cap and black and gray plates. The pulp is pinkish at first, then darkens and turns black when cut. There is no milky juice. This tasty mushroom is considered by some authors of reference books to be conditionally edible, of the fourth category. It belongs to the genus Russula. After salting, the mushroom turns black.

How long to cook black milk mushrooms for pickling

Chernukhas have a natural bitterness. To make salted black milk mushrooms, cooked hot for the winter, tasty and crispy, they are soaked and boiled:

Place mushrooms in boiling salted water and cook over low heat.
After a quarter of an hour, they are thoroughly washed.
Pour water into the pan and bring to a boil, add mushrooms and cook for another 15 minutes.
At the end of cooking, add allspice, an umbrella of dill and several laurel leaves.
Place the boiled chernukhas on a wire rack to drain all the liquid, and proceed to hot salting.

There are a large number of recipes on how to deliciously pickle black milk mushrooms using a hot method. They are simple and accessible, and require a minimum of time to complete. By choosing the most suitable one, you can stock up on salting for a long time.

Black milk mushroom: what kind of mushroom is it?

A family of mushrooms called black milk mushrooms grow in entire clusters, which is how they get their name. They are found in birch and mixed forests, in parks and along roads. They appear in July, and are collected until the coldest weather.

This mushroom is popularly called nigella. This is explained by the fact that it has a very dark cap. Its size can reach up to 20 cm in diameter. But large mushrooms are no longer suitable for pickling, since they are already old and wormy. Only young, small specimens are collected. Their cap is still flat, with barely noticeable drooping edges. With age, it already takes on the shape of a funnel.

These mushrooms are ideal for pickling. But before you start cooking, they need to be soaked for a long time. Otherwise, you cannot get rid of bitterness. Despite such a long preparation, mushroom pickers still prepare black milk mushrooms for the winter, and all because no other mushrooms will be as tasty as these. Everyone has their own special recipes for making nigella.

How to pickle black milk mushrooms using the classic recipe using a hot method

The hot method is a popular method of salting nigella. Despite the fact that they are boiled, they remain elastic and do not fall apart.

mushrooms – 2 kg;
salt – 5 tbsp. l.;
water – 3 l;
spices - to taste.

Cooking instructions:

Chernukhas are thoroughly washed and boiled in salted water for a quarter of an hour.
At the same time prepare a marinade from water, spices and salt.
After 5 minutes, the mushrooms are placed in a pickling container, filled with brine and pressed.
After 4 days, put into containers and put in the refrigerator.

Salted milk mushrooms: recipes for the winter in jars, cooking using hot and cold methods

Salted milk mushrooms, recipes for preparing them for the winter , which we will consider in this article, are prepared by almost all mushroom lovers.

Many consider them one of the best mushrooms for pickling. And although milk mushrooms are only conditionally edible, they have a rich taste when properly prepared.

In addition, they are easy to collect, which is why milk mushrooms are gaining more and more popularity in our country.

Preparing mushrooms for pickling

Picking a basket of milk mushrooms is not difficult; in nature they grow in large groups. But if you don’t want to hunt them yourself, you can buy milk mushrooms at the market. The main thing is to remove the bitter milky juice from the mushrooms before cooking them.

How to do it:

Mushrooms must be washed under running water. Use a soft brush to remove dirt and pine needles. Cut off the base of the leg, cut out wormy and defective areas.
Now you need to soak the mushrooms well so that all the bitterness comes out. This will take a couple of days. To do this, you need to take a large container (basin or bucket), pour cool water into it and pour in the mushrooms. You need to make sure that they are completely in the water; you can cover them with a lid and press them down with a weight. During this time, you need to change the water several times, then the bitterness will come out in large quantities and faster. The mushrooms will become slightly smaller as they soak.
After 2 days, the water is drained, and the milk mushrooms are washed under running cool water several more times.

There are no difficulties in preparing mushrooms for pickling. Let's move on directly to the process.

Recipes for salted milk mushrooms in jars for the winter

There are two options for pickling mushrooms:

To understand which method you like best, you need to try both. Let's consider them.

Cold way

To do this you need:

10 liter bucket of milk mushrooms;
400 g salt;
12 cloves of garlic;
20 g bay leaf;
20 g black peppercorns;
10 dill umbrellas;
20 currant leaves.

Preparation:

Before cooking, you need to soak the milk mushrooms for two days, using the method described above.

The largest fruits are cut into pieces.
Place in layers in an enamel bucket or pan: mushrooms, 2 tbsp. spoons of salt, cloves of garlic, currant leaves, bay leaf. Everything is sprinkled with peppercorns. Layers are made until the mushrooms are gone. Umbrellas of dill are placed on top.
Cover the container with mushrooms with a smaller lid, place a weight on top and leave for 5-7 days. During this time, the mushrooms will release juice. They must be stored in a cool, dark room.
After this time, place the mushrooms in sterilized jars , pour in juice and roll up. The sterilization process can be carried out over steam, in the microwave, or in the oven.

It’s a simple recipe, but thanks to it the milk mushrooms will have a great taste and become very crispy, just what you need for the winter

You can simplify the task:

Sterilize the jars in advance (over steam, in the microwave, in the oven, as convenient).
Place mushrooms in them in layers and sprinkle each layer with salt and spices, carefully tamping with a wooden masher.
Cover with a loose lid and place in the refrigerator.
They need to be compacted periodically. It would be better to put down oppression.
In 1-15 months the mushrooms will be ready. If suddenly they turn out to be too salty, you can soak them in cold water.

Watch the video! Cold salted milk mushrooms

Hot way

For this method you will need:

5 kg of mushrooms;
10 bay leaves;
15 currant leaves;
15 cloves of garlic;
5 liters of water;
10-15 tbsp. spoons of salt;
dill, horseradish

Cooking process:

The mushrooms are prepared and soaked. The legs need to be cut off; they are not salted.
You need to make a brine: add salt to the water, bring to a boil and add mushrooms.
Boil the milk mushrooms for 30 minutes, constantly skimming off the foam.
Drain in a colander and rinse under running water.
Pour salt into the bottom of an enamel container, lay out a layer of mushrooms, placing them with their caps down. The layer thickness should be 5 cm. Sprinkle them with salt, dill, chopped garlic cloves and grated horseradish.
Continue until you run out of ingredients.
Cover with a lid and place a weight on top.
Leave for several days in a dark place so that the milk mushrooms release their juice.
Pickled mushrooms are placed in sterilized jars, filled with juice and rolled up.

As in the previous recipe, you can put the mushrooms in prepared jars under a press and leave them in the refrigerator for 30-40 days.
Watch the video! Hot salted milk mushrooms

Salted milk mushrooms - quick recipe for pickling black milk mushrooms

For this recipe you will need:

1 kg of mushrooms (small black milk mushrooms, prepared for pickling);
5 cloves of garlic;
5 umbrellas and dill stems;
2.5 tbsp. spoons of regular table salt;
vegetable oil;
water.

Cooking steps:

Boil water, add vegetable oil, add mushrooms and boil for 7-8 minutes, skimming off the foam;
Drain in a colander until the water has completely drained.
Gently mix mushrooms, salt, garlic, dill umbrellas.
Place everything under pressure in an enamel pan or bucket.
After 12 hours, mix the mixture and leave under pressure for another 12 hours.
Place milk mushrooms in jars as tightly as possible, cover the top with dill stalks crosswise, cut into 5 cm pieces, pour in the brine that was released while the mushrooms were under pressure.
Cover with plastic lids and leave in the refrigerator for a month. After this time, the mushrooms are ready!

Watch the video! Salted black milk mushrooms

How to store salted milk mushrooms

It is better to choose a cool place to store jars of mushrooms. This could be a balcony, cellar or basement. Sometimes a pantry will do. But if there are only a few jars, you can cover them with a plastic lid and leave them in the refrigerator. In winter, with boiled potatoes, pickled milk mushrooms go great. Bon appetit!

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The expert is a graduate of the Agricultural Academy of the Izhevsk State Agricultural Academy, and by vocation an amateur gardener, I share with you my experience and all sorts of secrets, so that for you the garden turns into a hobby that would bring you a lot of pleasure!

Hot salting of black milk mushrooms with dill and cloves

Mushrooms with dill and cloves are a delicious pickle that contains nothing extra.

Chernukha – 1.5 kg;
cloves – 1 pc.;
dill umbrella – 7 pcs.;
allspice – 5 pcs.;
black peppercorns – 15 pcs.;
bay leaf – 1 pc.

For the marinade:

boiled water – 1 l;
salt – 6 tbsp. l.;
oil – 2 tbsp. l.

Execution:

Washed chernukhas are soaked for 48 hours in cold water.
Add 6 tbsp to 4 liters of water. l. salt and bring to a boil. Place the prepared mushrooms and boil for 25 minutes.
Prepare the brine in a separate pan. To do this, add spices and salt to boiling water. After five minutes, remove the pan from the heat and add dill.
The boiled nigella is placed in a colander to get rid of the liquid.
Spices that have been boiled in brine are placed at the bottom of the pickling container, along with cooled mushrooms and the prepared marinade is poured in so that the chernukhi are completely covered.
To prevent them from floating up, place a plate on top, install a press and put it in a cool place.
After 3 days, the pickling mixture with spices is packed tightly into jars.
The container is filled up to the hangers with marinade, and oil is added on top.
Cover with plastic lids and put in the cellar or refrigerator for a month.

Salting nigellas with cabbage leaves

Black milk mushrooms acquire a very original taste due to the fact that they are salted together with cabbage . Its pleasant acidity helps achieve harmony of taste. The snack turns out to be unusual, aromatic and tasty.

Products:

300 gr. cabbage;
2 kg of nigella;
220 gr. salt;
45 gr. horseradish root;
35 gr. dill umbrellas;
35 gr. cherry leaves;
180 gr. garlic;
35 gr. currant leaves.

Preparation:

Black milk mushrooms should be sorted out and placed in a pan with salted water, kept in it for only 3 hours.
Then drain the water and add fresh, no longer salted water, leave for another 5 hours.
Chop the cabbage coarsely and wash all the leaves.
Cut the peeled horseradish root into rings.
Grind the garlic into slices.
Place the prepared mushrooms in a glass or clay container in layers, sprinkle with salt, adding all other products.
Cover the container with cabbage leaves on top and apply pressure.
Leave in a warm place for 36 hours.
Then transfer to jars and place in the refrigerator for 60 days.

A simple recipe for hot salting black milk mushrooms

A delicious snack is made without additional ingredients. A dish prepared according to this recipe reveals the taste and aroma of milk mushrooms.

Ingredients:

nigella – 1.5 kg;
salt – 6 tbsp. l.

Performance:

The mushrooms are washed and soaked for 2 days, remembering to change the water every 4 hours.
Pour 4 liters of water into a saucepan and bring to a boil. Dip the mushrooms and cook for half an hour, periodically removing the foam.
Boiled mushrooms are placed in a colander to remove liquid.
Prepare a pickling container and begin to add boiled milk mushrooms, adding salt to each layer.
The top layer is covered with gauze, a wooden circle is placed and oppression is placed.
The container is removed for 30 days in a cool room.
The finished pickling can be placed in clean jars and stored.

Black milk mushrooms marinated for the winter preparation recipe with step-by-step photos PhotoRecipe.ru

Pickled milk mushrooms turn out much tastier than salted ones. In addition, when pickling, vinegar is used, which creates an acidic environment and prevents the proliferation of botulinus spores, which cause botulism.

Black mushroom belongs to the category of conditionally edible mushrooms and requires compliance with certain rules when preparing. When finished (salted, pickled) it takes on a rich purple-burgundy hue.

Ingredients:

Black milk mushrooms
Currant leaves
cherry leaves
Garlic
Vinegar 9%
Spices: salt, sugar, bay leaf, allspice, black pepper, cloves.

How to cook pickled milk mushrooms

1. A prerequisite for preparing black milk mushrooms is pre-soaking and boiling. You need to soak milk mushrooms for at least 3 days, changing the water regularly (2-3 times a day).

2. Then the mushrooms should be thoroughly washed under running water and cleaned of any remaining soil and leaves. Select small and medium-sized mushrooms. Large mushrooms can be cut so that they fit easily into the jar.

3. Put the mushrooms on the fire and cook after boiling, in pre-salted water, for at least 15-20 minutes. Skim off the dirty foam. Then drain the water, rinse the mushrooms and place in a colander.

Hot pickling of black milk mushrooms with garlic

The aroma of garlic can overpower the taste of mushrooms, so it is not often added to pickles. But lovers of garlic flavor need to know that garlic is added only in small pieces at the beginning of the cooking process. For 1 kg of mushrooms take 3-4 small slices.

Required ingredients:

boiled mushrooms – 5 kg;
blackcurrant and cherry leaves - 20 pcs.;
salt – 1 tbsp.;
garlic – 1 head;
horseradish – 5 pcs.;
dill seeds – 2 tbsp. l.;
spices - to taste.

Performance:

The bottom of the container is covered with horseradish, cherry, and black currant leaves, initially scalded with boiling water, and garlic cut into small pieces is added.
Chernukhas are laid out in layers, caps down, sprinkled with salt and spices.
The final layer is covered with salt and covered with leaves.
Place a load to obtain brine and put it in a cool room.

Black milk mushroom is a great trophy (video)

Black milk mushrooms are very specific mushrooms. If you approach the process of preparing them without due attention, the dish will simply turn out to be spoiled, bitter, and have a pungent tarry odor. But this fact does not bother blackie lovers. It is enough to soak them in advance so that all undesirable consequences are eliminated. The preparations are very aromatic and delicious. It doesn’t matter at all which recipe was chosen. Each recipe has its own characteristics and irrefutable advantages. Accordingly, it becomes possible to experiment a little and choose a preparation that will fully meet all the requirements and simply diversify your diet as much as possible. Moreover, salted mushrooms can be served not only as a snack, but also safely used in the preparation of soups, main courses and salads.

Hot pickling of black milk mushrooms directly in jars

Salting black milk mushrooms according to this recipe is done quickly, without wasting effort and time. For this, only caps are used.

Ingredients:

Chernukha – 1 kg;
salt – 2 tbsp. l.;
favorite spices.

Performance:

The caps are cleaned and soaked in salted water.
After 48 hours, drain the water, pour in new water and cook for 10 minutes.
The broth is filtered, the mushrooms are washed in cold water.
Add salt, spices, milk mushrooms to the brine and cook for about another half hour.
While the cooking process is taking place, the jars are prepared. They are washed with soda solution and scalded with boiling water.
Mushrooms are compacted into prepared containers, spices and herbs are evenly distributed and filled with brine.
The jars are covered with plastic lids and stored in a cool place.

Black milk mushroom powder

From nigella you can prepare an amazing preparation in the form of powder. In the future, store it in a regular jar and add it to various dishes. These can be sauces, gravies and even soups. The process of preparing them will be as simple as possible, since the main component has been prepared in advance.

Products:

1.25 kg of black milk mushrooms;
6 gr. carnations;
14 gr. peppercorns;
12 gr. coriander;
2 gr. bay leaves.

Preparation:

Wash the milk mushrooms, peel if necessary and dry on a towel.
After that, dry them to the required condition in the oven.
Place dry mushrooms in a blender bowl and grind into powder.
Place all the spices in a mortar and grind them too.
Mix all prepared products.
Transfer the prepared mixture into a clean and completely dry jar.

Store in a dark and fairly cool place.

How to quickly pickle black milk mushrooms using a hot method with currant and cherry leaves

Blackcurrant and cherry leaves give the snack a unique aroma.

Ingredients:

boiled chernukha – 2.5 kg;
salt – 5 tbsp. l.;
spices - to taste;
dill umbrella – 3 pcs.;
cherry and black currant leaves - 15 pcs.

Step by step execution:

Chernukhas are placed in a prepared container for pickling, sprinkling each layer with salt, spices and herbs.
The top is covered with a cotton towel and a wooden circle and a press is installed.
The container is put in a cool place for a month.
Once a week it is necessary to check the workpiece for the presence of brine.
To save space, the pickling can be divided into jars and stored in the cellar.

Recipes for cooking milk mushrooms

If you want to add variety to your dinner table, be sure to use one of the recipes for preparing milk mushrooms.

Roast with mushrooms

Roast is a very satisfying dish that will not leave you indifferent. To prepare it you will need the following ingredients:

milk mushrooms 500 g;
potatoes 500 g;
1 medium carrot;
1 medium onion;
spices to taste;
tomato.

Ideal if you have a baking sleeve.

Optionally, if you want a heartier roast, add shredded pork or chicken.

The cooking technology is simple.

Potatoes are cut into cubes.
Carrots in half circles.
Onion in half rings.
Mushrooms are cut into two or four parts depending on their size.
Then, all the vegetables and mushrooms are placed in a baking bag. Add spices, a little oil, and then mix everything thoroughly.
Then the tomato is cut into cubes and added to the ingredients.
If you want to add meat, cut it into small cubes or sticks. Add and mix well again.
Tie the baking bag on the back side. Make several cuts in the top.
Place in a baking dish, then place in the oven at 200 degrees for an hour and a half.

The finished dish will not only be tasty, but also incredibly satisfying.

Mushroom pizza

An ideal option if guests unexpectedly appear on the doorstep and you urgently need to come up with something.

Great if you already have dough or pizza base. But if it doesn’t exist, it’s not a problem to make it.

You will need 175 g of flour.
A teaspoon of dry yeast.
110 ml warm water.
A pinch of salt and a pinch of sugar.

All ingredients are mixed well until smooth. Add 2 tablespoons of vegetable oil, after which the dough is formed.

Cover the dough with a towel for literally 15 minutes and put it in a warm place.

As soon as it starts to rise, you need to roll out the dough into a pizza base and place it on a baking sheet.

Lubricate the base with ketchup and your favorite sauce.
Cut the mushrooms into slices and place on the base.
If you have cucumbers or olives, chop them and add them to the pizza.
Existing sausages can also be chopped and thrown on top.
Send the pizza to bake in the oven at 200 degrees for 15 minutes.
Then grate the cheese on a fine grater and distribute it over the filling.
Place in the oven for another 10 minutes.

A tasty and quick dish is ready.

Stuffed mushrooms

This is a wonderful appetizer that is ideal for a holiday table.

To prepare this dish, you need to choose the largest caps in size.

Remove the legs and chop them well. You also need to cut the onion and chop it.
Fry the onion along with the legs.
At the same time, prepare the sauce. To do this, mix a tablespoon of mayonnaise with a tablespoon of teriyaki sauce. Add some balsamic vinegar. Mix everything well.
Then, mix the onions and chopped mushrooms together with the sauce.
Place the filling among the caps.
Send them to bake in the oven at 150 degrees for 20 minutes.
Grate the cheese and make a cheese cap on each mushroom.
Bake in the oven for another 5 minutes.

A hearty, tasty and healthy dish is ready, enjoy.

Hot salting of black milk mushrooms with horseradish

Horseradish and oak leaves make salted blackberries dense and crispy.

Ingredients:

boiled nigella – 10 kg;
horseradish root – 20 g;
salt – 400 g;
spices - to taste;
oak leaves – 5–7 pcs.

Performance:

Place ¼ of an oak leaf, spices and horseradish on the bottom of the pickling container.
The mushrooms are distributed in layers, sprinkling each layer with salt and spices.
The top layer is covered with horseradish.
Cover with a napkin, plate and place the weight.
If after 2-3 days the brine does not appear, add salted water or increase the load.
As the volume of the product decreases, you can add a new batch of mushrooms until the container is completely filled.
You can use pickling 40 days after the last planting.

Description and photo of Black milk mushroom

Once you see a milk mushroom, you will remember exactly what it looks like. An unremarkable appearance that practically merges with the autumn forest soil does not attract attention. Therefore, you should carefully watch your step so as not to step on the gray hats. It is also known under other names: gypsy, blackling, nigella, black hollow, olive-black milk mushroom.

Lactarius necator - from Latin.

Nigella's cap

The diameter of the black milk mushroom can reach 20 cm. Most often, caps with a diameter of 7 to 10 cm are found. If you look closely, you can see that in the very center the cap is slightly depressed. This is due to the tight attachment to the leg. It is often wide or funnel-shaped, with the edges folded inward.

The skin of the mushroom becomes covered with mucus if the weather is not hot or there is precipitation. The mucus is sticky and attracts insects. The cap has a dark olive or light olive hue, with dark spots, which are mainly grouped in the very center of the mushroom.

Important! It is the black milk mushroom that is characterized by the concept of “variability.” The color of its cap varies from dark shades to yellow and even brown. And the center of the cap is much darker than its edges. This is due to the composition of the soil, as well as the influence of sunlight on the fungus.

Leg

The leg reaches a maximum length of 8 cm. More often you can find a mushroom whose stem length is from 3 to 5 cm. Quite stable, with a diameter of 1.5 to 3 cm. The interesting structure is due to the fact that the stem is wide at the point where the mushroom is attached to the cap, and then tapers towards the bottom. The outside of the leg is mucous, slightly smooth. Has the same shade of color as the cap. In the upper part it has a lighter shade, and then it becomes darker.

At the very beginning of growth and development, the leg is dense and stuffed, but by the end of the season it becomes hollow and can easily be pressed through.

Records

The plates are small and neatly descend along the stem. They belong to the branched type. They can be called thin and clear. Unlike the stem and cap, the plates are quite light. A light and spore-like powder that lies deep in the plates.

Pulp

The pulp is considered dense and has a white tint when cut. However, when interacting with oxygen, it gradually becomes sulfur. Quite brittle, the mushroom itself is very fragile and must be handled carefully. Milky juice is released in copious amounts; it has a white tint, but the taste is not the most pleasant, and even slightly pungent.

Rules for storing hot-salted black milk mushrooms

The accumulation of lactic acid and the breakdown of carbohydrates in salted milk mushrooms occurs on the 10th day of fermentation. Therefore, they should ferment at a temperature no higher than 2 degrees. Pickling, according to experts, should be stored for no more than 8 months, but if the preparation rules are followed, it can be stored for up to two years.

Important! When stored on an open balcony, freezing should not be allowed, as the blackberries lose their taste and become shapeless.

During storage, it is necessary to check the container several times a month for the presence of brine. If the top layer is not covered with marinade, add 4% saline solution.

Hot salting of black milk mushrooms:

Onion recipe

Onions go well with mushrooms, giving milk mushrooms a pleasant crunch and piquant aroma.

You can salt black milk mushrooms at home with onions.

The recipe follows.

What ingredients will you need?

Required set of products for procurement:

1 bucket with a volume of 10 liters of milk mushrooms;
5 cups (330 g) finely ground salt;
5 large onions.

Step-by-step cooking process

Preparing a snack involves performing the following steps:

The washed mushroom caps should be soaked in water for 3 to 5 days.
When soaking, the water should be changed as soon as foam begins to appear on the surface.
Peeled onions need to be cut into rings.
The soaked nigellas should be placed in a spacious bowl, then salt and onion rings should be added. Repeat layers of products.
It is necessary to place pressure on top of the workpiece and leave it for 45 days in a cold place.
At the end, you need to distribute the milk mushrooms among the fried jars, after which it is better to cover the containers with nylon lids and put them away for storage on the shelf of the refrigerator.

Cooked milk mushrooms with onions can be served as a spicy appetizer, and they can also be easily used in salads, pizza and pies.

Milk mushrooms in tomato sauce

You can salt black milk mushrooms in spicy tomato sauce at home. An excellent appetizer is considered a culinary delight, and it must be served at the holiday table.

What ingredients will you need?

Required ingredients for cooking:

1 kg of black freshly picked milk mushrooms;
6 dried or green dill umbrellas;
50 g finely chopped salt;
4 star cloves;
3 bay leaves;
300 ml thick tomato paste;
10 peppercorns;
10 horseradish leaves;
3 garlic cloves.

Step-by-step cooking process

Method for preparing nutritious, draining and savory delicacies:

Washed and soaked milk mushrooms must be boiled in boiling water for 25 minutes.
Separately, place salt with pepper, bay leaf, cloves and tomato paste in a saucepan.
You need to pour 200 ml of water into the pan, after which you can boil the brine and put in the dill umbrellas.
The bottom of the vessel must be lined with horseradish leaves, at which time the mushrooms should be discarded in a colander.
Place milk mushrooms on horseradish leaves, sprinkle with grated garlic. The layers need to be alternated, and when the ingredients are finished, you need to fill the workpiece with tomato sauce and place pressure on the surface.
The container should be stored in a cool place for at least 3 days.
At the end, milk mushrooms with garlic and spices should be distributed into sterile jars, and then the container should be filled with tomato brine.
It is better to store the snack in the cellar, covering the container with nylon tight lids.
You can try a crispy snack for the first time no earlier than after 2 months.

Useful tips and tricks

You can salt black milk mushrooms at home if you are confident in the quality of the raw materials. Nigella, like many other mushrooms, absorb toxins into the pulp and have a bitter taste.

To avoid poisoning and get a delicious snack, you must follow the cooking recommendations:

It is strictly prohibited to collect mushrooms in environmentally polluted places, near plants and factories, as well as on the sides of roads.
You should not collect nigellas with a cap diameter of less than 6-7 cm, as they do not have a pronounced mushroom taste.
For pickling, only mushroom caps should be used, and the stems should be left for soup, caviar, or pies filling.
Only enamel, wood or glass containers are suitable for soaking black milk mushrooms, as the product may react with galvanized bowls and release toxins.
If the mushroom pulp darkens during soaking, it means that the nigella is old and not suitable for pickling, and slight darkening during pickling is the norm for milk mushrooms.

You can pickle black milk mushrooms using the cold and hot method at home with the fragrant leaves of currants, the tartness of oak and the spring freshness of dill. The mushrooms are firm and crispy. They can be served as an appetizer, as well as in salads, pizza and pies.

With oak and currant leaves

You can salt black milk mushrooms at home with the addition of oak leaves and fresh currants. Oak gives pickles fragile elasticity, a piquant taste and an unobtrusive harmonious aroma.

What ingredients will you need?

To make pickles like 100 years ago, you need:

1 kg of freshly picked nigella;
3 tbsp. l. without a hill of finely ground salt;
5 cloves of young garlic;
a bunch of dill umbrellas with seeds;
4 oak leaves without damaged areas;
3 currant leaves;
1 leaf of crispy horseradish;
6 black peppercorns.

Step-by-step cooking process

First you need to clean and soak the milk mushrooms according to the described method.

The following steps should be followed:

In 10 liters of water you need to dissolve 5 tbsp. l. finely chopped salt. You need to cut off the stems from the soaked mushrooms so that the caps remain.
The garlic should be peeled.
The container in which the mushrooms will be salted must be lined with horseradish leaves, then you need to lay the mushrooms caps down in 2 layers.
It is necessary to add salt to each mushroom layer; it is better to distribute currant leaves, oak leaves, garlic and dill with seeds between the layers.
From above you need to cover the workpiece with a clean cloth or gauze. It is better to install pressure on top so that the products fit tightly to each other.
The structure should be kept cool for a month, after which the salted mushrooms should be placed in sterile jars and placed on a refrigerator shelf.
The mushroom appetizer should be served with sliced crispy onions and aromatic butter.