How to salt milk mushrooms an easy way. Salted milk mushrooms for the winter. Quick salting of mushrooms in a hot way: a recipe for salting mushrooms with garlic

It is easy to recognize the first two types of "overweight" mushrooms - by their characteristic light shade. But only mushroom pickers with experience know what blackies look like. Surprisingly, the color of this representative of eukaryotic organisms can vary even within a species, grading from dirty olive to dark brown. These mushrooms grow in families. Their distinguishing feature is the presence of villi around the circumference of the cap. The edges of the “cap” look down, and the older the mushroom, the larger the depression in it.

The main thing to remember when bringing milk mushrooms into the house is that they are classified as conditionally edible. It is strictly forbidden to eat them raw, even for the sake of testing.

Preliminary preparation

Before salting with mushrooms, you will have to tinker in five stages.

1. Casting. Arriving home with a full basket of "catch", it should be sorted out. Mushrooms that have a non-marketable appearance will have to be sent to the trash can. The same applies to broken specimens: you can salt the “wreckage”, but whether it will be pleasant for you to eat them in winter is the question.
2. Bath procedures. Each mushroom must be washed under running water before soaking. You can use a soft bristled toothbrush for this. This device, atypical for the kitchen, will help remove particles of sand, dust, needles that have settled on the leg and hat of the forest guest.
3. Soak. A large plastic bowl will do for this pretreatment step. You can also soak in a plastic bucket, if there is not so much space in the kitchen, and there is simply nowhere to put a voluminous basin. Each mushroom must be turned upside down, carefully placed in a container. It remains to fill the contents with cold water, change the liquid within two to three days. If the room is cool, you can change the water once a day. If, on the contrary, it is quite warm, then at least three times a day.
4. Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is only a preliminary one.
5. Flushing. After soaking, the product must be rinsed again under running water. Only after that the forest gifts will be completely ready for the next stage of preparation.

Cooking milk mushrooms without pre-soaking is not recommended. fresh mushroom bittersweet than chili peppers. And the main task of "water procedures" is to deprive the product of the bitterness accumulated in it.

2 thermal methods

Eating a breast brought from the forest immediately after cooking will not work. Before enjoying the taste of this delicacy product, it will have to be thoroughly soaked. Milk mushrooms are not eaten without preliminary soaking. By the way, in ancient Russia, this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so the forest dweller was not only eaten, but also treated with it. Nowadays, there are two methods of salting.

Hot

Peculiarity. First, the mushrooms must be slightly boiled. To do this, add a couple of tablespoons of salt to a 10-liter saucepan. Put the dishes on the fire, bring the liquid to a boil - and send the mushrooms into it for 20-25 minutes. Both for boiling and for subsequent salting, only ordinary table salt is used. Spice with additives, iodized or marine are not suitable for the process.

Grocery set:

• milk mushrooms - 1 kg;
• pure water - 2 l;
• salt - two tablespoons;
• garlic - one head;
• bay leaf - two;
• horseradish leaf - one;
• dill seeds - a teaspoon;
• sunflower oil.

What do we do

1. First, prepare the brine by dissolving the indicated amount of salt in water. If there are more raw materials than indicated in the recipe, increase both the amount of salt and the volume of water according to the available proportions.
2. Drain hot water from boiled mushrooms, pour them with prepared brine.
3. Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
4. Turn off the heat, add peeled garlic cloves and horseradish to the pan, set the oppression directly on the mushrooms. Let the contents cool to room temperature. It is important that all this time the mushrooms are completely covered with brine.
5. After complete cooling, we remove the container with mushrooms in a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
6. By the end of the term for the “conclusion” of mushrooms in an impromptu dungeon, we prepare jars for packaging: they can be calcined in the oven or sterilized by pouring boiling water over glass containers several times.
7. We pack the mushrooms in jars, carefully laying the mushrooms with their hats down, fill them with the same brine in which they languished before.
8. Add a tablespoon to each jar filled with mushrooms. sunflower oil, after which we cover the container with a nylon lid, put it in the refrigerator.

Milk mushrooms salted according to this recipe are ready to eat in 14 days. Young mushrooms can "reach" before the specified period.

Cold

Peculiarity. In a cold way, it is best to salt white milk mushrooms, doing this not in a pan, but in a barrel. Of course, only if you have where to put this barrel. The basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional accessories. First of all, it is a sterilized oppression. Sterilization consists in a one-time scalding with boiling water. You also need a pre-sterilized circle made of natural wood, a large number of gauze. This method is sometimes called dry because it does not involve the use of additional liquid.

Grocery set:

• milk mushrooms - 10 kg;
• table salt - 0.4 kg;
• garlic - ten heads;
• dill stalks - seven pieces;
• horseradish leaves - five pieces;
• currant leaves;
• cherry leaves.

What do we do

1. Washed under running water after soaking, put the milk mushrooms in a barrel in layers, alternately sprinkling each with salt, shifting with currant and cherry leaves, as well as dill stems.
2. After laying the contents, we cover the mushrooms with wide leaves of horseradish, and on top of them - with several layers of clean gauze.
3. We put a wooden circle on top of the gauze, put a sterilized oppression on it.
4. If we notice that too little brine is released, we change the set oppression to a more weighty one.
5. We keep the mushrooms under oppression for about a month, and after that we begin to try the delicacy.

If you find mold in the barrel, the entire moldy layer of mushrooms will have to be sent to the trash can. The gauze should be changed, and the wooden circle and oppression should be further sterilized before reinstallation.

"Color" variations of salting

Cold-cooked salted milk mushrooms are a real delight for connoisseurs and gourmets. However, it is almost impossible to implement a recipe in a city apartment. The reason is not only in the lack of free space for installing the keg, but also in unsuitable temperature conditions. However, you always have an alternative - pickle mushrooms under nylon or pickle under a tin lid. Below are three recipes for black, white and yellow mushrooms.

Fried whites in tomato

Peculiarity. It is believed that this method of preservation is most relevant for mushrooms. white color. The reason lies solely in the aesthetic component. White in red looks more effective than dark brown or yellow. Therefore, by and large, the recipe can be used to prepare any kind of mushrooms, especially the smallest and youngest.

Grocery set:

• white milk mushrooms - 4 kg;
• water - 5 l;
• vegetable oil - 0.25 l;
• onions - six large heads;
• 9% vinegar - half a glass;
• black pepper - ten peas;
• laurel - four leaves;
• tomato paste - 0.75 kg;
• sugar - half a glass;
• salt - to taste.

What do we do

1. Boil pre-soaked milk mushrooms in boiling water for a quarter of an hour.
2. Turn off the stove, drain the contents of the pan into a colander, leave for another 15 minutes, so that all the water accumulated in the mushrooms glass into the sink.
3. In a deep frying pan, pour the specified amount of refined vegetable oil, we throw the onion cut into half rings.
4. After three minutes, add sugar to the onion, mix thoroughly until the latter is dissolved, fry for the same amount of time.
5. We send mushrooms and all spices to the pan. Salt to your taste.
6. After ten minutes, put the entire volume into the pan tomato paste and simmer another ten minutes.
7. Before turning off the stove, add vinegar, instantly mix the contents of the pan, and lay it out as quickly as possible in the pre-sterilized jars.
8. We roll the container under tin lids, turn it upside down until morning, wrap it in a warm blanket.

According to a similar recipe, you can preserve volushki and mushrooms, but these mushrooms do not need to be soaked beforehand. It is enough to boil for 15 minutes in boiling water.

Salted blacks in a jar

Peculiarity. According to this recipe, it is convenient to salt black milk mushrooms in a city apartment. Neither a barrel, nor oppression, nor a cellar will be needed. But the delicacy will turn out to be no less tasty than the housewives in Ancient Russia. Banks filled with forest gifts are covered nylon lids are stored in the refrigerator. The product matures for about 30 days, after which it becomes completely ready to be sent to the gourmet's stomach.

Grocery set:

• black milk mushrooms - 1 kg;
• table salt - two or three tablespoons;
• dill umbrellas - three;
• dill stalks - five or six;
• garlic - two cloves in each jar;
• dried laurel;
• cherry and currant leaves;
• horseradish leaves;
• salt.

What do we do

1. We spread the bottom of each jar with leaves of horseradish, cherries and currants mixed, put a few leaves of laurel on top.
2. We carefully tamp the mushrooms, laying them with their legs up, sprinkling with salt and shifting with dill stalks.
3. From above, we “cover” the last layer of mushrooms with a dill umbrella, and it with a piece of clean gauze folded several times. It is important not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.

Mistresses are advised to take a liter container. It is important to pack the mushrooms tightly so that the juice is released as actively as possible. Horseradish leaves can be replaced with cabbage leaves.

Pickled yellow in Polish

Peculiarity. Pickled yellow milk mushroom salad is very popular in Poland. Approximately, as we have salted tomatoes or salted cucumbers. But those who prepare such a salad for the first time should take into account its specific garlic flavor. For the first time, cook just a couple of servings, and if you and your household like it, prepare it for future use - so that there is enough “silent hunting” until the next season.

Grocery set:

• yellow milk mushrooms - 2 kg;
• clean drinking water - 3 l;
• salt - one fifth of a glass;
• sugar - 0.3 kg;
• laurel - one leaf;
• garlic - five large heads;
• 9% vinegar - one fifth of a glass;
• dried cloves - three buds;
• currant and cherry leaves - three or four each.

What do we do

1. In the indicated volume of water, dissolve table salt in the amount of two tablespoons, boil the liquid.
2. We send mushrooms to the pan, cook in boiling water for about 15 minutes.
3. We drain the water, and throw the main ingredient into a colander so that the water is glass.
4. We prepare the brine: boil a liter of water, add all the spices and garlic to it, pour the indicated amount of sugar and two tablespoons of salt.
5. We throw leaves into the brine, then mushrooms, and boil again in a fragrant liquid for about ten minutes.
6. We shift the milk mushrooms into a glass, pre-sterilized container, pour 0.03 l into each jar acetic acid, pour hot brine, roll up under tin lids.

From the indicated amount of ingredients, two glass jars of preservation with a volume of 1 liter each should be obtained.

Shelf life

When organizing a home “cannery”, you should remember about the shelf life of products prepared for the winter. The table will tell you how long you can store mushrooms cooked in different ways.

Table - Shelf life of blanks from milk mushrooms

It is strictly forbidden to roll salted mushrooms under a tin cover so as not to create fertile soil for the development of botulism.

It is believed that pickling, which involves pre-boiling the main ingredient, is a safer way to harvest. Additional heat treatment disinfects mushrooms, destroys toxins lurking in them. According to any of the proposed recipes, you can also cook dry milk mushrooms, popularly referred to as podgruzdki. The choice of this type of mushroom greatly simplifies the task for the hostess, reduces the duration of the culinary process. And all because the loaders are not bitter, which means that there is no need to soak them.

You don't need to be a networking genius to learn how to salt milk mushrooms hot and cold for the winter. These mushrooms are white beauties waving their hats in forest clearings.

As practice shows, it is difficult to collect them. When they are young, it is problematic to find. Sometimes it seems that they are playing hide and seek with us. And while mushroom pickers are searching, milk mushrooms make their way to the surface, overcoming a layer of mosses and fallen leaves.

When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We have considered the technology of hot salting. Now let's talk about the cold method.

It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend focusing on soaking. The procedure is extremely important. Before salting, clean and rinse the mushrooms well, since it is not necessary to boil. To facilitate the task will help the use of brushes, sponges and brushes.

Ingredients:

• milk mushrooms - 5 kg
• salt - 500 g
• dill tubes
• horseradish leaves
• currant and cherry leaves
• garlic

Cooking:

1. Fold the peeled and washed mushrooms into a glass or enamel bowl. A wide pan, basin or bucket will do.
2. Fill the mushrooms with water and cover with a large plate. Put oppression on top, then take it to a cool place for three days. Change the water several times daily.
3. After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and arrange in containers in which they will be salted.
4. Between the layers, make a pillow of horseradish and garlic. When the container is full, cover with gauze folded several times. Put the horseradish leaves and the remaining greens on top of the cheesecloth.
5. Put oppression on the circle, which will hide the mushrooms in the brine.
6. Take the dishes to the cellar for a month. During this period, watch all the time. The brine should always cover the milk mushrooms. Of course, if you do not want the mushrooms to become moldy.
7. After the time has elapsed, move the milk mushrooms into jars without rolling up the lids. Store in a cool place.

This salting technology allows you to cook clean and snow-white mushrooms. Based on them, snacks, caviar or salads are prepared.

The benefits and harms of mushrooms

In conclusion, I will add a few words about the benefits and harms of mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, milk mushrooms are considered the best representatives of the mushroom kingdom. And this is no accident.

The benefits of tasty and fragrant milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and marinated, and eaten with onions and sour cream.

The invaluable benefits are known to people suffering from tuberculosis. This mushroom neutralizes the pathogenic bacillus. Regular use helps to get rid of urolithiasis and kidney failure.

This natural antibiotic is used to treat severe diseases. Mushrooms contain many vitamins. They act as a source of riboflavin and thiamine. No wonder they are used in the pharmaceutical industry.

Harm is due to improper preparation. The composition of milk mushrooms includes milky juice, which causes poisoning. Careful processing allows you to remove toxins. That is why mushrooms are recommended to be thoroughly washed and thoroughly soaked at home.

Plus, for a reason high calorie mushrooms are difficult to digest. Experts do not recommend eating a lot of junk food. People suffering from intestinal upset and gastritis know firsthand about the dangers of mushrooms. And the main reason bad influence considered sufficient fiber content. It doesn't benefit everyone.

Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health, and useful substances but has a bitter taste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and please yourself the whole winter with delicious everyday and festive snack, it is enough to soak the mushrooms and start salting.

This article has collected best recipes how to salt milk mushrooms at home and properly process mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is their collection.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and never eat it raw.

It is these foods that absorb the most poisons in the first place, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest properly.
2. If dirt is not removed under running water, clean it with a toothbrush.
3. To remove all harmful substances, lower for two hours in a basin of cold water.
4. Next, for salting, cut into 3-4 parts. You can also salt only the caps, and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, while changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. Mushrooms should be in liquid, not floating on the surface.
6. In the process of soaking milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wooden or glassware. Salt milk mushrooms in metal and clay should not be. The metal oxidizes, and the clay absorbs all the flavor.

Rinse and soak the mushrooms before cooking.

Method number 1. How to salt milk mushrooms at home in a cold way

This is the easiest mushroom pickling recipe since it eliminates the need for a brine.

You will need:

1. 1 kg of white mushrooms
2. 40 g salt
3. bunch of dill
4. 2 bay leaves
5. 5 garlic cloves
6. horseradish root
7. Black ground pepper to taste

cold way cooking

Step by step preparation:

1. At the first stage, we soak the mushrooms for three for, as indicated above, in order to remove all the bitterness from them.
2. Next, in a deep bowl, grind the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for salting. Put a little mixture on the bottom, pieces of mushrooms, pickling mixture again and alternate layers until the end of the ingredients.
4. We tamp with a wooden pusher, close with a plastic lid and send the jar to the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method number 2. How to salt milk mushrooms at home in a hot way

This way of salting is considered the safest, because when boiled, all the natural bitterness, unpleasant smell, and additional heat treatment will protect your health.

You will need:

1. 1 kg of white mushrooms
2. 60 g salt
3. 5 garlic cloves
4. 10-12 black peppercorns
5. 10-12 black currant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step by step preparation:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and send them to a pot of water. Bring to a boil.
2. Cook over low heat for five minutes, periodically removing the foam.
3. Transfer to a colander, rinse with cold water. Let drain and dry.
4. We pack the mushrooms in layers in a jar, shifting them with black peppercorns, currant leaves, garlic cloves cut into halves and dill umbrellas.
5. Fill with mushroom broth.
6. We cool the snack, close plastic lids and store in a cold place. For complete salting, milk mushrooms will need about a month and a half.

Tip: metal lids are not suitable for clogging milk mushrooms, because they tend to actively oxidize.

Method number 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels several kilograms - and this is the main difference of this method.

This type of mushroom usually grows in families - if you managed to find one such family, then there are several more hiding nearby.

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step by step preparation:

1. At the first stage, we process the mushrooms traditional way: clean, rinse, soak for three days.
2. Thoroughly wash the barrel, scald with boiling water and dry.
3. We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until the end of the ingredients. We cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not let the juice out.
5. In the process of salting, milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Tip: it is strictly forbidden to use iodized salt for salting, otherwise the mushrooms will turn black.

Method number 4. How to salt milk mushrooms at home is delicious - the easiest step-by-step recipe

This salting method is suitable for those who simply love mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The easiest recipe

Step by step preparation:

1. Mushrooms are soaked for three days in a known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, each sprinkled with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, mix milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork with nylon lids and store in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onion
4. 250 g coarse salt

With onion

Step by step preparation:

1. Mushrooms are soaked for three days.
2. We prepare a brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice with plain water, taking them out of the brine and lowering them back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. Peel the onion and finely chop it.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under the press, we wait 2 days. We mix the composition every 7 hours, after which we lay it out in sterilized jars and tamp it well.
7. Fill with brine, cork with nylon lids, send to the cold or cellar for 2 days, after which you can try milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack they prepared for you the most unusual way salting mushrooms.

You will need:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Salted mushrooms with cabbage

Step by step preparation:

1. Mushrooms are prepared in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. Every 4 hours we take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. My cabbage, currant and cherry leaves.
4. We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to the tasting. Enjoy your meal!

Tip: how to quickly and easily sterilize jars for winter preparations Read the article at the link.

Another interesting recipe how to salt milk mushrooms at home for the winter, you will learn from this video:

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 breast is not quite 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 the milk mushrooms need to be washed until white.

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. After that, put the mushrooms in the refrigerator for a month under nylon lids.
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 each. 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 the 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 ..)))

Choose impeccable tried and tested recipes for salting milk mushrooms on the website. Try different salting methods. Prepare black and white milk mushrooms. Appreciate the originality of various salads, appetizers, caviar and even cutlets with the addition of pickled mushrooms. Salted milk mushrooms, thanks to their fleshy crispy pulp and unique taste, will become welcome guests on the table!

The mushrooms should be selected very carefully! Old, soft, wormy and with any living creatures are not suitable. It is advisable to choose mushrooms of approximately the same size. Large mushrooms are best cut. Clean each mushroom from dirt, remove damage, cut off the legs almost under the hat. Rinse well under running water (especially the recesses under the cap). It is convenient to clean the dirt between the plates of the inner part with a soft brush. hot way salting is faster and safer. Cold salting will allow you to fully appreciate the unique taste of mushrooms.

The five most commonly used ingredients in mushroom pickling recipes are:

Interesting recipe:
1. Thoroughly soak milk mushrooms for at least 3-4 days, changing the water several times a day.
2. Put dill umbrellas, currant and cherry leaves on the bottom of the salting tank. Lay the mushrooms on top, heads down, in a single layer. Salt (for one kg of mushrooms 30 mg of coarse salt).
3. Add garlic, horseradish root, black peppercorns, bay leaves.
4. Lay in layers, alternating mushrooms with salt and seasonings for pickling, all milk mushrooms.
5. Put horseradish leaves on top.
6. Put a light weight on the mushrooms laid in layers, put them in a cold place (refrigerator, cellar, basement) for 35-40 days.

The five fastest recipes for salting milk mushrooms:

Helpful Hints:
. If salt is added to the water during soaking and citric acid, the process will be faster.
. If you boil the milk mushrooms for about 5 minutes before salting, then the bitterness is guaranteed to go away and the mushroom snack will be ready in 25 days.
. If a day later, under the yoke, little liquid was released from the mushrooms, then you can add salty brine.