Salted boiled mushrooms. Hot pickling of mushrooms is an easy and tasty recipe. How to salt milk mushrooms in a cold way at home

It is probably difficult to find such a person who does not like salted or pickled mushrooms ..

Many housewives choose milk mushrooms for harvesting mushrooms for the winter, and this is not at all surprising, since these mushrooms really turn out to be very tasty.

In general, few people know that a mushroom is not quite an edible mushroom. That is, it can easily be called edible, but only after it has undergone the necessary processing. But on the other hand, milk mushrooms are very convenient to collect, there is absolutely nothing complicated about this, since such mushrooms usually grow in fairly large groups.

Previously, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today there are other recipes for blanks that we have no right to refuse, especially if you are an avid mushroom picker. And since you like to pick mushrooms, it is not surprising that you will also have to learn how to cook them.

In fact, the main feature of these mushrooms is that they contain milk, a kind of bitter juice, which we must definitely get rid of before we start cooking from this type of mushroom, and even more so put them on the table. First, the mushrooms for this are cleaned of forest debris, branches and needles, and then they need to be soaked for quite a long time. After milk mushrooms need to be washed before white color.

Why is soaking so important?

The fact is that milk mushrooms contain substances that are quite easy to poison, that is, real toxins. So that these toxins do not get into our body, you need to thoroughly wash the milk mushrooms, put them in a container, pour them gently with very cold water and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will definitely float, so it’s better to take a large lid from enamel pan and put them on top. It is best if you soak the milk mushrooms for as long as possible - two days. In order for the mushrooms not to deteriorate during this time, and the water in them does not bloom, it is necessary to change it as often as possible. Then you need to wash the milk mushrooms, which you soaked for the right amount of time, several times in running water. Only after that can we say that these mushrooms are completely ready for seaming and the risk of getting some kind of poisoning is simply minimal.

1. Milk mushrooms salted for the winter. simple recipe without spices.

In order to cook milk mushrooms according to this old and simple recipe, have to take:

• - Coarse salt, you can use ordinary salt - 250 grams;
• - Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you have collected must first be cleaned well, and all places that seem suspicious to you must be removed. Wormy areas need to be cut off, and also do not leave those places in which there are punctures from the needles. After that, you need to cut off each mushroom and a little lower part from the stem. Then be sure to rinse the milk mushrooms, while changing the water several times. After that, transfer them to an enameled bucket without chips or a large basin, fill with water, slightly open the top with a not too heavy oppression so that all milk mushrooms are constantly in the water. Change water often. After a night in the water, the mushrooms will begin to foam. Immediately drain the water, rinse the mushrooms a couple of times, pour new water again.
In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such a soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking mushrooms, they need to be cut into several pieces. After these pieces are laid out in a large enameled basin. They put a layer of mushrooms tightly - sprinkled everything with salt, and repeat the same thing again until you lay out all the mushrooms you have.

After you need to put a large flat lid on top, install oppression on it. Mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, arrange the mushrooms in sterilized jars. Mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, it will be necessary to compact the mushrooms tightly enough. Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time has elapsed, the mushrooms will be completely ready to eat.

2. Salted milk mushrooms for the winter.

For this recipe, you will need to take the following products:

• - Black milk mushrooms - 1 kilogram;
• - Dill umbrellas - 5 pieces;
• - Vegetable oil;
• - Garlic - 5 large cloves;
• – Water;
• - Sea salt, but not iodized - 2 tablespoons with a slide.

To begin with, put water on fire, let everything boil, and then pour quite a bit of vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we talked about above, must be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms on a colander. In this case, the water should completely drain from the mushrooms.

Put the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the 5 cm long dill stalks, we will still need them, but a little later. Next, you need to put oppression on the mushrooms from above so that they fit snugly against each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. After oppression, you need to return to the place for another 12 hours. Then you need to spread the milk mushrooms into jars, press them down a little and fix them with dense dill stems laid out crosswise.

Mushrooms, as they are ready, in jars need to be filled with brine, which will turn out in the process of insisting milk mushrooms under oppression. Then put for a month under nylon lids mushrooms in the fridge.
You can try them no earlier than 30 days.

3. Milk mushrooms salted with cabbage leaves for the winter.

It's pretty old recipe, familiar to our grandmothers.

In order to cook mushrooms on it, you need to take the following products:

• - Milk mushrooms - 5 kilograms of mushrooms;
• - Horseradish root fresh small size - 1 piece;
• - Coarse salt, but always without the addition of iodine - 1 cup;
• - Garlic - one head of winter variety;
• - Currant fresh leaves without damage - 20 pcs;
• – cherry leaves without damage - 20 pieces;
• - Fresh dill - one bunch;
• - 8 cabbage leaves.

First you need to sort out all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - about 5 tablespoons of salt were added to 10 liters of water. After that, the mushrooms again need to be filled with water, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and clean the horseradish root. Garlic needs to be peeled, disassembled into separate cloves. After that, you need to cut each garlic clove lengthwise into two halves. Horseradish root should be cut into very thin plates.

Next, wash well cold water cabbage leaves, tear them in two large pieces every. Then you need to take a container, preferably a plastic basin, and put everything that you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then mushrooms again and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.
At room temperature mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly in prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with the juice that stood out from them while the mushrooms were infused.
Mushrooms close with plastic lids, store in the refrigerator. Such mushrooms are served on the table after two months.

4. Salted milk mushrooms for the winter with the addition of onions.

For this recipe you need the following products:

• - Bucket fresh mushrooms for 10 liters;
• - Onion;
• - Salt - 1.5 cups coarse salt.

Prepare mushrooms for salting as described above. After the mushrooms, if they are not too large, you need to put them in the basin as a whole, if the mushrooms are large - cut, sprinkling each of the layers with salt and onion, cut into rings or half rings. After that, you need to store milk mushrooms under oppression for a whole month in a cool place, and then put them in jars, dry and sterilized, and put them in the refrigerator.

5. Salted milk mushrooms in oak leaves.

In order to cook milk mushrooms with oak leaves, you need to take the following products and spices:

• - Milk mushrooms - one kilogram;
• - Salt - 3 tablespoons without top;
• - Garlic - 5 cloves;
• - Dill with an umbrella - a bunch;
• - Oak leaves - 3-4 small leaves without damage;
• - Cherry leaves - 3 pieces;
• - Horseradish leaf - 1 piece;
• - Black pepper - 6 pieces.

First, the mushrooms must be prepared for salting according to the method indicated at the beginning of the article.

Water for salting mushrooms should be taken salted, pour 10 liters of water and dissolve 5 tablespoons of salt. Water is changed three times every day, but salt is added only the very first time.

After that, you need to cut off part of the legs from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several pieces, and the small ones can be salted whole.

Next, you need to take the garlic and peel it, into the container in which you will put the mushrooms for pickling, you need to send horseradish leaves. Mushrooms should be put with caps down, and so a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If the brine is not enough. then the load must be even heavier.
Mushrooms stand like this for about a month, and then they are laid out in jars and put in the refrigerator.

6. Salted mushrooms with mustard.

In order to cook mushrooms salted with mustard, you need to take the following ingredients:

• - Fresh milk mushrooms - 1 kilogram;
• - Salt - 2 tablespoons;
• - Water - half a liter;
• - Dill - 1 umbrella;
• - Grain mustard - 1 teaspoon;
• - Garlic - a few cloves;
• - Horseradish leaves;
• - Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut them, if necessary. After you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms into the water. Next, you need to put a container with all this on fire, boil after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Banks are stored in the refrigerator under polyethylene lids.
Mushrooms prepared in this way can be eaten after 10 days.

7. Milk mushrooms salted in hot brine.

In order to cook salted milk mushrooms for the whole family according to this recipe, you must prepare the following:

• - Kilogram of mushrooms;
• - Bay leaves - 2 pieces;
• - 4 cloves of garlic;
• - Dill - 5 branches;
• - 5 currant leaves;

It is necessary to soak the milk mushrooms and process for salting as described above. After you need to cut off the legs, in this way I pickle only hats. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.

After that, you need to get the mushrooms, wash them. After that, take a container for salting, sprinkle its bottom with salt, lay the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After that, you need to sprinkle with all the spices and salt, and the top layer is covered with gauze or a towel, and oppression is placed on top. The grip should be heavy enough. The mushrooms themselves should not be touched during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have a wooden one. Let the mushrooms be indoors for 2 days, and after that they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!! Salted vodka pods..)))

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with frost. No normal person will remain indifferent!

Purpose:
For lunch: For a snack
On festive table
On nature
For dinner: For a snack
Unexpected guests: For a snack

Ingredients:

• – Milk mushrooms
• - Salt (depending on how to soak the mushrooms)
• – Dried dill (tops are best, i.e. umbrellas)
• - Garlic (cut into slices)
• - Bay leaf
• - Black pepper
• – Sour cream 150 g.
• - Onion - 2 pcs.
• - Greens (parsley or dill)

Recipe:
I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We wash well. We take a container (where we will salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, mushrooms again. After every 2-3 layers, add spices (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - the last layer is carefully covered with salt. All this charm is under pressure and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

After waiting for the due date, we wash the mushrooms, and soak the bay with cold water. At the same time, you can throw a bottle of vodka into the freezer ..)))

Drain the water, chop the mushrooms, add sour cream.

Add half-cut onions.

Sprinkle with herbs, take out vodka, pour a glass of wine for your beloved man and .... listen to how smart and beautiful you are ..)))

Salted milk mushrooms are especially appetizing. By using good recipe salting milk mushrooms in a hot way, you can provide yourself with supplies for the winter.

In ancient times, wooden tubs were usually used for salting.

Today, glass containers are most often used, which are environmentally friendly and retain all the qualities of the dish.

Preparing mushrooms for salting

Milk mushrooms that were only collected in the forest or purchased from a store require thorough cleaning. Nothing extra should go into the bank.

Usually preparation is carried out in the following way:

1. Thoroughly clean mushrooms from dirt, dust and foreign particles;
2. Be sure to remove the root parts of the legs, it is better to cut off the legs completely - to the caps;
3. The mushrooms are especially thoroughly washed under running cold water so that they become perfectly clean;
4. Soak them for a long time in water (only cold), for about half a day (this is necessary to eliminate bitterness);
5. The cold water in which the mushrooms are soaked must be changed after a few hours.

Salting milk mushrooms in a hot way at home

There are certain methods of salting this type of mushrooms in jars that any housewife can use. They are quite simple and affordable, and it will take a little time to complete such work. So, we present you recipes for salting milk mushrooms in a hot way.

Salt white milk mushrooms

The hot salting method will provide raw mushrooms amazing taste. At the same time, there is nothing complicated in it. This method will require the following ingredients:

• Milk mushrooms white (raw) - 5 kg;
• Salt - 250 g;
• Allspice - 25 g;
• Bay leaf - 10 pieces;
• Garlic - 1 head;
• Blackcurrant leaves - 4 pieces.

These items are also needed:

• Capacious saucepan;
• Wooden lid (plastic is also suitable);
• Wide gauze;
• Oppression (you can use an ordinary brick);
• Glass jars with lids for winter harvesting;
• Sieve.

Step-by-step actions for salting white milk mushrooms in a hot way:

After the mushrooms are ready to eat, you can cook any dish from them or use them with other products.

In the event that it was planned to salt the mushrooms for the winter, they must first be boiled before blocking the mushrooms.

Usually, they adhere to such an algorithm of actions when salting raw milk mushrooms in a hot way into jars:

After that, the mushrooms will be really ready for long-term storage. Banks should be placed in a dark, cool room (pantry or cellar).

The best you will always find on our website.

And what preparations for the winter can be made from tomatoes? you will know everything!

If you love tomato juice, then do not be too lazy to cook it at home for the winter on your own, so as not to buy low-quality goods in the store. Recipes for Successful Conservation!

Recipe for pickling black mushrooms

Experts usually advise salting this type of mushrooms using the boiling water method. In this case, they are especially soft and pleasant to the taste. What you need to prepare salted mushrooms in this way:

• Black mushrooms - 3 kg;
• Large cabbage leaves - a few pieces (to cover the surface of the container);
• Salt - 1 tablespoon;
• Water - 1300 ml;
• Dill seed - 1/2 teaspoon;
• Black peppercorns - 15 pcs.;
• Allspice peas - 15 pcs.;
• Cherry leaves - a few pieces;
• Horseradish - to taste;
• Garlic - 5-6 cloves;
• Clove seeds - ½ teaspoon.

Additional tools: enameled saucepan, sieve, load (oppression), glass jars and lids (for corking).

Step by step:

1. Before pickling black mushrooms, clean prepared mushrooms are boiled in a saucepan for six minutes;
2. The brine is prepared separately: dill seeds, cloves, cherry leaves, peppercorns (both types), clove seeds and salt are placed in water. After that, everything is brought to the boiling point;
3. Milk mushrooms are thrown back on a sieve;
4. Then they are placed in a container with brine and boiled for half an hour;
5. At the end of cooking, horseradish and garlic are thrown into the pan with mushrooms, removed from the heat;
6. The surface of the container with milk mushrooms is covered cabbage leaves, put a lid and weight on top. It is important that the mushrooms are completely covered with liquid;
7. A pot with milk mushrooms is placed in a room with a low temperature for several days;
8. After they are well infused, it is necessary to prepare sterile jars, put mushrooms in them, pour in brine water and roll up the lids.

With proper sterilization of the jars and their full blockage, such a product can be left for the winter.

The hot method of processing milk mushrooms guarantees a special taste and usefulness of the product. The mushrooms will melt in your mouth. To make them especially tasty, you must adhere to the following rules:

1. Before leaving the mushrooms to infuse after boiling, make sure they are well covered with liquid. Otherwise, such milk mushrooms will stick together and lose their taste;
2. Finally ready mushrooms will be only 30 days after their preparation;
3. Additional ingredients, like cloves, currant leaves, give the mushrooms a particularly piquant taste, but it is not recommended to abuse them - everything should be in moderation.

Subject to all the rules for preparing salted milk mushrooms in a hot way, you can get a tasty and useful product, which will allow you to create new dishes. Properly salted mushrooms can be stored for a long time without fear of reducing their quality.

Depending on the region, there are different varieties milky (genus of mushrooms). They are so called for the milky juice that comes out if you cut or break the breast. As for the name, there are versions that it came from the fact that mushrooms grow in a heap (breast) or on a heap. Most of the species can be found under the foliage in the form of heap families. How to pickle milk mushrooms using old and modern recipes so that they are white crispy and fragrant.

Types of mushrooms for conservation

Let's dwell a little on the main types of mushrooms. Based on their characteristics, slightly different approaches and methods of preservation are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible, because they can be eaten not immediately after cleaning, but after preliminary technological processing. Most of them initially have a bitter taste.

white or real

As the name suggests, it is a white-colored mushroom (with creamy-yellowish patches) with a slimy cap. In Siberia and the Urals, they are also called “raw”, because of the always wet funnel of a shaped hat on a thick, hollow leg inside. Along the edges of the cap are velvety fibers. Bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests, birch forests. Considered one of the most delicious (category 1).

aspen mushroom

Looks like white mushroom but the legs are thinner. May have, closer to the edge, pinkish spots, no fringe. The pulp is slightly less fleshy, but more dense and dry. Therefore, in salting they are more crispy, they are not recommended to pickle. It is clear that you need to look for them under the aspens.

Yellow breast (pitted, yellow wave)

It resembles white, only its color is different shades of yellow, the presence of small spots on the hat is acceptable. The main habitats are coniferous forests. When it is salted, it has a grayish tint. Initially appearing white milk may acquire a yellowish-gray tint. Rare, tasty mushroom.

Oak mushroom (oak mushroom)

Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The hat is reddish in color, may have protruding rings. In terms of taste, it belongs to the mushrooms of the second category. The juice is very bitter. Therefore, it requires a fairly long soaking. Milk is white, does not change color.

Skripun (violinist)

This is a mushroom in color with a real mushroom, only without a fringe. Milky juice does not turn yellow. The name is clear, it is a hundred less soft and creaks, if you rub it lightly with your fingers. Suitable only for salting after soaking, it turns out a crispy, tasty mushroom.

Black mushroom, russula

It differs from all other species in shades of flowers, from greenish to brown, blackish. It is characteristic for him that there is no milky juice in it, therefore, bitterness. For this reason, it can be used in the preparation of soups, salads.

Preparing mushrooms for conservation

Before canning milk mushrooms, they need to be prepared.

Preparing mushrooms for the winter:

After harvesting, the mushrooms must be thoroughly cleaned of dirt;
cut the legs that were in the ground, or clean them well;
then rinse several times;
mushrooms, in which bitter milky juice is present, must be soaked in water.

Regarding the soaking of mushrooms with water from bitterness, each species has its own period. Much in this matter depends on the weather in the region, the place of growth.

Basic rules to follow

Important. Water should not turn sour and stagnate, so it needs to be changed 2, 3 times a day.
It is necessary to drain, slightly pressing the mushrooms, then pour a new portion. The main criterion for the readiness of milk mushrooms for conservation can be considered the disappearance of the taste of bitterness. The easiest way to check this is to try a cut of the mushroom for bitterness by licking with your tongue. If not bitter, then you can preserve.

canning

There are two main methods of preserving mushrooms, they are salted and pickled. Milk mushrooms are of little use for drying, as these are agaric mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break, crumble. Therefore, dry milk mushrooms are rarely harvested.

Fact. meaty, delicious milk mushrooms good for salting.

Methods tested by hostesses (2 main ones):

Salting milk mushrooms in a cold way;
salting milk mushrooms in a hot way.

Important. Using these methods, you can then store the mushrooms in a cold place (cellar, refrigerator, cool balcony, veranda) in food containers. Or they are closed for the winter in jars, but they must also be kept in a cool room.

Cold pickling method

A simple recipe for salting milk mushrooms at home, cold way. Milk mushrooms are not blanched, not boiled. Mushrooms remain fragrant, tasty.

How to salt milk mushrooms, step by step recipe

Each housewife has her own recipes, secrets. You can add different spices, spices, based on taste preferences.

Sequencing:

Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. Better not immediately in jars, in a larger bowl, the mushrooms will be salted evenly;
prepare a brine: two, 3 tablespoons of rock salt per liter of water;
let the brine boil, then cool;
pour milk mushrooms, stirring, but carefully so that the mushrooms do not break;
the brine should cover the milk mushrooms;
oppression is placed on top.

Up to 4 days we maintain the container at a temperature of 20-24 degrees. We make sure that the liquid covers the mushrooms, otherwise the upper top layer darkens. You can adjust the salt concentration by tasting. Add or vice versa, dilute with a little boiled cold water if you think they are brackish.

When the mushrooms are salted, you can lay them out in jars. Depending on where the preservation will be stored, they are either rolled up with metal lids or covered with plastic ones.

Advice. If there is a cellar, then plastic is enough, put a sheet of horseradish on top, the brine should cover the mushrooms.

Herbs and spices

The salting method described above is basic recipe. Depending on taste preferences, pickled mushrooms are added:

Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic aftertaste, leaves of laurel, blackcurrant, cherry.

Optionally, for lovers of interesting flavor combinations, coriander, Provencal herbs, thyme, cilantro, etc.

Advice. All of these ingredients can be added when the pickles are served. In winter, salted milk mushrooms are a great snack, especially with potatoes. It is delicious, especially if they are seasoned with butter, sour cream.

Hot pickling method

According to this recipe, you can cook mushrooms more quickly. If they are covered with metal lids in jars, then they can be stored in a moderately cool place.

Quick pickling method

Proportions per kilogram of milk mushrooms: water (glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, horseradish leaf, one dill umbrella, several peppercorns.

Clean and wash the mushrooms in cold water, 3 times;
then pour water, leave overnight;
washed again;
add water and bring to a boil, removing the resulting foam;
drained through a colander, washed again;
soak again in cold water for half an hour;
drained, washed again 3 times;
jars are prepared, thoroughly washed, sterilized;
fill jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on them;
separately boil water with the addition of salt and peppercorns;
fill banks;
for storage reliability, jars with mushrooms can be sterilized for half an hour, then rolled up.

Mushrooms are obtained with a pleasant aroma, crispy.

The second way of salting

Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Pour in water, boil (30-40 minutes);
the broth is poured into a container through a colander;
mushrooms are transferred to a saucepan, spices and garlic are added to taste;
pour strained broth;
leave under oppression for a couple of days, gently mixing and tasting, you can slightly salt;
when the mushrooms are salted, they are laid out in clean, sterilized jars;
put a sheet of horseradish on top, cover with a lid.

Note. Often they are interested in how to pickle black milk mushrooms. All the methods described above are suitable, only they can not be soaked for a long time, it is enough to soak before salting for about 3 hours.

Marinating milk mushrooms

As a result of marinating mushrooms, a ready-made product for consumption is obtained. Mushrooms with bitterness must first be soaked in the manner described above.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence 20 ml is needed. Add a couple of sheets of bay leaf, a few pieces of black pepper, sweet peas, cloves.

The sequence of pickling mushrooms:

After soaking, the mushrooms are thoroughly washed;
first, boil the mushrooms in a liter of water, with the addition of half a tablespoon of salt;
boil for 20 minutes, remove the foam, remove, rinse, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, at the end pour in the essence;
mushrooms are taken out with a slotted spoon, laid out in sterilized jars;
pour marinade, roll up.

In order to increase the period of thermal pasteurization, jars with mushrooms are turned over, then wrapped.

Note. Spicy Recipe, lies in the fact that garlic (1, 2 small cloves) and sugar (1, 2 tablespoons to taste) are additionally added to the mushrooms. The sequence of actions is the same.

These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. Indeed, subject to certain rules, culinary improvisations are always acceptable.

Mushroom mushrooms are the most favorite among mushroom pickers, which are considered the best among conditionally edible. The structure of the mushroom is fleshy, juicy. Mostly they are salted hot or cold, but there are other methods of preservation. Mushrooms are tasty and fragrant. We propose to consider in more detail several step by step recipes how to salt milk mushrooms at home.

Fresh mushrooms have a slight bitterness, since the porous structure absorbs not only useful, but also harmful compounds from the environment.

With improper preparation of the main ingredient, instead of tasty and fragrant pickles, poison is obtained.

• It is impossible to collect milk mushrooms growing near main roads, industrial enterprises, garbage dumps.
• Before salting, milk mushrooms need to be sorted out, damaged and wormy places removed. If a whole mushroom is damaged, be sure to throw it away.
• Remove forest debris: leaves, twigs. Clean with a brush if necessary. If the dirt does not go away, then put it in an enameled container and pour cold water over it. Cover and leave for 30-120 minutes.

• Cut the mushrooms according to the recipe. You can separate the legs from the hats. Some housewives use the last part to prepare mushroom caviar.
• After the mushrooms have been cleaned and cut, they need to be soaked. This item cannot be ignored. Otherwise, the product will remain bitter, thus spoiling the taste of the finished dish. Put the chopped mushrooms in a suitable container, pour cold water. Put a lid on top, and a heavy object on it. Soak 70-72 hours. Remember to change fluid 2-3 times a day.
• For salting, dishes made of natural wood, glass, or enamel are used. Galvanized can cause a reaction due to which the "forest gifts" will be unfit for food. Clay containers are also not recommended.

Selection and preparation of mushrooms before starting the process

Before you start canning, you need to know how to choose the right mushrooms:

1. For salting, young, strong milk mushrooms are used. Otherwise, during harvesting, the hat will become flabby, tasteless, and the characteristic crunch will disappear.
2. Mushrooms should be clean, not wormy.
3. Do not forget about pre-soaking and removing bitterness.
4. As soon as the soaking process is completed, the mushrooms are washed under running water several times.
5. Spread in a colander or sieve to drain excess moisture.

That's all - freshly picked milk mushrooms are cooked in the future according to the chosen recipe.

Recipes for salting milk mushrooms at home

There are several ways to salt milk mushrooms at home. We offer to consider the basic step-by-step recipes.

hot way

Components:

• fresh milk mushrooms - 3.8 kilograms;
• clean water - 4.5 liters;
• rock salt - 170 grams;
• lavrushka - 8 leaves;
• black pepper - 12 pieces;
• carnation inflorescences - 8 pieces;
• garlic - 12-14 pieces.

Pre-prepare "forest gifts": sort, clean, rinse and soak with regular water changes for 3 days.

Combine the liquid with table, coarse salt, aromatic spices in a separate saucepan. Place on the stove and bring to a boil at medium heat.

Mushrooms cut, mix with brine. Reduce the power of the hob to a minimum, simmer for 30 minutes. Do not forget to regularly remove the foam from the surface.

Remove mushrooms from the stove. Peel the garlic, chop into slices. Put it in the main mass, mix.

Put under the press for 29-30 hours in the cold.

In the meantime, we start preparing the container. Wash jars, dry in the oven.

Boil the mushrooms and continue cooking for 10-20 minutes. Put the mushrooms into the prepared glass jar and pour over the brine.

cold way

Let's take a look at a simple canning method:

• freshly picked mushrooms - 6 kilograms;
• rock salt - 250 grams.

This recipe is a quick one:

• process mushrooms: sort out, remove debris, rotten places;
• soak for 2-3 days, rinse;
• place in a suitable container raw milk mushrooms. From the indicated amount, 5 layers should be obtained;
• everyone is sure to wake up with salt for canning;
• place a press on top;
• put the finished structure in the cold;
• after 60 days, packaged in sterile jars.

Before serving, mushrooms must be washed to remove excess salt. Optionally seasoned with vegetable oil and sprinkled with fresh chopped herbs.

White mushrooms in cabbage leaves

To salt white milk mushrooms, you need to prepare:

• mushrooms - 2.5 kilograms;
• clean water - 2.5 liters;
• rock salt - 150 grams;
• garlic - 70 grams;
• fresh dill - 50 grams;
• currant leaves - 10 pieces;
• cherry leaves - 10-12 pieces;
• cabbage leaves - 5 pieces.

Sort the milk mushrooms, remove debris and rotten places. Rinse and soak, separate the legs from the caps. For salting, it is recommended to use only hats.

Rinse them under running water. Pour the indicated amount of liquid into an enameled container, add 25 grams of salt. Lay out the mushroom caps, stand for 10-11 hours. Then change the water to clean and continue to soak for another 5 hours.

Strain through a sieve, wait for excess moisture to drain.

Peel the garlic, rinse, and cut each of the cloves into 3 parts.

Wash the dill, shake off excess moisture and chop finely.

Put the mushrooms and other aromatic ingredients according to the recipe in layers in the prepared container. Each of the layers must be sprinkled with plenty of salt.

Place a heavy load on top. Leave for 60 days, after exposing them to the cold. After the specified time, milk mushrooms can be eaten.

Salting with onions

Products:

• milk mushrooms - 2.7 kilograms;
• salt - 130 grams;
• clean water - 2.5 liters;
• onion turnip - 500 grams.

Mushrooms pre-prepare: sort, peel, rinse and soak.

Pour the specified amount of water into a separate container, pour 50 grams of coarse salt. Stir until completely dissolved. Put the prepared mushrooms, cover and leave for 10 hours, rinse well.

Peel, wash and chop the onion heads into rings or strips.

Put the mushrooms in a suitable container, add onion and salt. Stir, put a heavy object on top. Refrigerate for 2 days. Remember to stir every 10-11 hours.

As you can see, pickling milk mushrooms is easy. After the time has passed, pack in sterile jars, pour brine.

Salt in hot brine

How to pickle milk mushrooms in a hot way was written above, but many housewives like their mushrooms to crunch and be perfectly preserved until winter:

• freshly picked mushrooms - 5.4 kilograms;
• table salt -250 grams;
• clean water - 5.4 liters;
• garlic - 2-3 heads of medium size;
• horseradish (root part) - 15 grams;
• tarragon - optional;
• dill umbrellas.

Sort mushrooms, clean from excess debris. Remove the leg, as only caps will be required for salting.

Peel and chop the horseradish root and garlic cloves.

Now let's start preparing the brine. To do this, pour the indicated amount of water into a capacious container, add salt, add dill umbrellas.

Dip the processed mushrooms into it, cook for 30 minutes. Do not forget to regularly clean the foam from the surface. After the specified time, rinse the mushrooms, but do not pour out the brine. Put in a clean container, mixed with garlic and horseradish. Pour hot brine, put a press on top. Put away in the cold. After 14 days, the mushrooms are used for their intended purpose.

in Korean

Components:

• boiled mushrooms - 2 kilograms;
• onion turnip - 0.5 kilograms;
• carrots - 180 grams;
• garlic - 1 head;
• chili pepper - 2 pieces;
• seasoning for salads in Korean - 15 grams;
• oil - 130 milliliters;
• vinegar - 100 milliliters;
• granulated sugar - 130 grams;
• coarse salt - 20 grams.

heads onion peel off the husk, chop into strips. Grease the pan with oil, heat and fry the vegetable.

Peel and cut carrots in the same way. Combine with vegetables in a pan. Remove skin from garlic, mince.

Mix boiled mushrooms with other ingredients according to the recipe. Pack in sterile jars, cover. Set to sterilize for a quarter of an hour. Carefully remove and roll up. The blanks are fragrant, tasty and stored strictly in the refrigerator.

Forest crispy barrel milk mushrooms

In ancient times, housewives, for pickling milk mushrooms and others forest mushrooms used wooden barrels. In order to feel the taste and aroma of "forest gifts", special attention must be paid to the processing of the container.

If the barrel is new, then it is enough to soak it for 2-3 days so that the boards have time to swell.

If the wooden container was previously used, then it needs to be soaked for 2 weeks, regularly replacing the liquid.

Before salting milk mushrooms, it is necessary to pour boiling water into the barrel and cool. These steps allow you to properly prepare the canning container.

You can salt milk mushrooms in wooden barrels according to any of the above recipes.

Storage rules

Salted mushrooms should be stored in the cold. It is important that the sun's rays do not penetrate the room. It can be in the refrigerator, cellar or dry basement.

Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give fleshy mushroom hats not only the desired crunchiness and aroma, but also remove the toxins contained.

How to pickle milk mushrooms?

Salting of milk mushrooms is done in cold or hot ways. Both involve pre-soaking mushrooms in water for three days. After the procedure, in the cold - the mushrooms are sprinkled with salt and sent under oppression, in the hot - they are boiled in brine and are under load for a day, boiled and laid out in containers.

1. Mushrooms have the ability to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak in water for 2 hours.
2. In the process of sorting, you can separate the legs from the caps, cut the caps according to the recipe.
3. With the main three-day soaking, the mushrooms should be poured with cold water, oppression should be set and the water should be changed once a day. After the end of the process, rinse the mushrooms thoroughly.
4. Particular attention should be paid to dishes. For soaking, only glass, ceramic or wooden containers are used.

Quick salting of mushrooms is the most simple option blanks. In fact, this is one of the versions of the hot salting method in which the mushrooms are boiled, sprinkled with salt and put under oppression for several days. The amount of brine is controlled by the water remaining from cooking. As a result, the mushrooms acquire a crispy texture and are salted in a week.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Before salting milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
2. Add the rest of the water and cook for 20 minutes.
3. Strain the water and refrigerate.
4. Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
5. Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms in a hot way?

Particularly busy housewives will suit This is a convenient option for processing a large number mushrooms. To do this, milk mushrooms are boiled, cooled, poured with fresh brine, put under oppression and after 3 days they are laid out in jars. The duration of cooking is compensated by the lack of bitterness and delicate taste.

Ingredients:

• milk mushrooms - 500 g;
• dill umbrellas - 2 pcs.;
• horseradish leaf - 2 pcs.;
• water - 3 l;
• salt - 60 g;
• bay leaf - 1 pc.;
• garlic clove - 3 pcs.

Cooking

1. Milk mushrooms pour 1.5 liters of water with 30 g of salt and cook for 15 minutes.
2. Make a new brine from the remaining water and salt.
3. Put mushrooms, laurel in the brine and cook for 20 minutes.
4. Remove from heat, add spices and press down with oppression.
5. After 6 days, transfer to clean jars, fill with brine and put salted milk mushrooms in the cold for 45 days.

Especially delicious. This method does not provide heat treatment: mushrooms are simply sprinkled with salt and put under oppression. With such salting, milk mushrooms retain all the nutrients and are saturated with the aromas of herbs and spices. The latter give the mushrooms strength, crunchiness and excellent taste.

Ingredients:

• milk mushrooms - 4.5 kg;
• salt - 500 g;
• horseradish leaves - 6 pcs.;
• horseradish root - 1 pc.;
• garlic clove - 8 pcs.;
• cherry leaves - 5 pcs.;
• water - 4 l;
• dill umbrellas - 3 pcs.

Cooking

1. Before salting milk mushrooms, fill them with water for 3 days.
2. Transfer to a clean bowl, add salt, spices.
3. Put under oppression and send for a month in the cold.

Salting white mushrooms with short soaking and blanching will allow you to enjoy a crispy preparation after 25 days, which is appropriate for a short shelf life of this type of mushroom. Such a "flaw" is perfectly compensated by the expressive color and juicy dense pulp, ideal for this method of preparation.

Ingredients:

• milk mushrooms - 3 kg;
• salt - 20 g;
• water - 2.5 l;
• black pepper in a pot - 10 g;
• currant leaves - 4 pcs.

Cooking

1. Before salting white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
2. Rinse, blanch for 5 minutes.
3. Arrange in jars, add 140 g of salt and spices.
4. Keep refrigerated for 25 days.

Salted black milk mushrooms are a popular delicacy for which experienced mushroom pickers advise the cold method. Salting in cabbage leaves is the easiest and relatively quick option to turn bitter mushrooms into an excellent preparation. Soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

• milk mushrooms - 5 kg;
• cabbage leaves - 7 pcs.;
• salt - 400 g;
• horseradish root - 1 pc.;
• dill umbrellas - 15 pcs.;
• garlic head - 1 pc.;
• currant leaves - 10 pcs.

Cooking

1. Before salting black mushrooms, put them for 3 hours in a solution of 170 g of salt and 10 liters of water. Rinse.
2. Salt in 220 g of salt and spices.
3. Cover with cabbage leaves and put under oppression for two days.
4. Arrange in jars and put in the cold for 2 months.

The recipe for salting milk mushrooms is variability. So, pre-soaked and boiled mushrooms can be an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

• milk mushrooms - 3.5 kg;
• onion - 900 g;
• carrots - 400 g;
• head of garlic - 2 pcs.;
• oil - 300 ml;
• sugar - 200 g;
• salt - 50 g;
• vinegar - 200 ml.

Cooking

1. Soak the mushrooms for 3 days, rinse and boil.
2. Cut onions, carrots and mushrooms into strips.
3. Fry the onion.
4. Mix vinegar, salt, sugar, oil and garlic.
5. Pour mushrooms and vegetables with marinade and refrigerate.

The old way of salting milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms were saturated with tannins and became crispy and fragrant. Another advantage was that as they were harvested, new mushrooms could be added. The disadvantage of this method is that the milk mushrooms need to be washed well after salting.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• horseradish leaves - 10 pcs.;
• dill umbrellas - 15 pcs.

Cooking

1. Soak mushroom caps for 3 days.
2. Put some greens and salt on the bottom of the barrel.
3. Lay the mushrooms in layers, adding salt.
4. Put under oppression for 2 months.

Salting dry mushrooms, or white loading (the mushroom got its name because of the dry cap), is simple. The absence of bitterness makes it possible to apply the dry pickling method, which does not require pre-soaking the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkled with salt.