Through trial and error, I got acquainted with new ways over and over again and now I am ready to provide you with 5 of the most delicious recipes for salted milk mushrooms.

Before cooking, I would like to note one unpleasant feature of these mushrooms. Although they grow in friendly heaps and therefore it is pleasant to collect them, it is rather difficult to clean them of dirt and get rid of bitterness.

This requires:

1. Place the mushrooms in a suitable dish or bowl and remove as much dirt as possible with a dishwashing sponge.
2. Remove all signs of spoilage and worminess with a knife. Severely spoiled mushrooms should be thrown out without hesitation.
3. Pour the peeled mushrooms with water to the top. They will float regardless of the water level. Therefore, put a not heavy plate on top so that it serves as a kind of oppression. In this form, the milk mushrooms need to stand for 2-3 days. The water needs to be constantly changed so that it does not die out.
4. During soaking, the mushrooms will decrease in size. This is very good, because it will be more pleasant to salt them.

I love salted or pickled milk mushrooms for their elasticity and crunch. And if you cook them correctly and tasty, then the dish will be doomed to success!

Menu:

1. Hot salted milk mushrooms for the winter

Mushrooms cooked using this method are very crispy and firm. It is very simple to prepare such milk mushrooms for the winter. See for yourself.

Ingredients:

• 3 kilograms of fresh milk mushrooms;
• 7 peppercorns (it is better to use a mixture of different ones);
• 150 grams of salt (3 tablespoons are for brine, and the rest is for pouring mushrooms);
• 4 bay leaves;
• head of garlic;
• dill hats.

Step by step description of the recipe:

1.Load to sort out, wash as thoroughly as possible. If you have them large, then you can cut them into pieces. But more beautiful and, it seems, tastier, whole small mushrooms are obtained.

2. Transfer them to a saucepan and fill with clean water so that they float freely there. Add 3 tablespoons of coarse salt, a couple of dill caps, and all the other ingredients. Stir to completely melt the salt. Do this carefully so as not to damage the mushrooms. Put on fire. After boiling, cook the milk mushrooms on low power for 20 minutes.

3. Put the mushrooms in the prepared jars in layers, caps down. Sprinkle each layer with a thin layer of salt. As I already said, the salt should be exactly coarse, without any additives. Add the layers to the top and pour the brine in which the milk mushrooms were cooked.

It is better to take banks with a denomination of 1 liter. This amount of snacks can be eaten at one time without having to store leftover mushrooms after opening. Pre-fill the jars with half boiling water and cover with lids. Rinse the closure lids with hot water too. This will sterilize them.

4. Close with nylon caps and allow to cool completely. Usually, the next morning, I already move them to the basement or cellar.

2. Dry salting of milk mushrooms

Milk mushrooms, of course, are good in any form. But they are even tastier if you salt them in your own juice. They retain a maximum of nutrients and natural taste. Perhaps the only drawback of such salting is that the appetizer can be served only after a month. But, having heroically waited for the allotted time, you will receive the coveted crisp delicacy.

Ingredients:

• 2-3 kilos of fresh milk mushrooms;
• head of garlic;
• allspice and black pepper taste;
• salt - 2-3 full tablespoons (1 tablespoon per 1 kg of mushrooms).

Step by step description of the recipe:

1.For cooking, we need a spacious enamel saucepan. It must be well rinsed, rinsed and wiped dry. Put a few peppercorns on the bottom, chop a couple of cloves of garlic and add evenly 0.5-1 tablespoons of salt without a slide.

2. Soak the mushrooms for 2-3 days in water, changing the liquid 2 times a day. Only then can you easily wash them from leaves, dirt and sand. Moreover, this procedure allows you to get rid of bitterness. Lay out the prepared milk mushrooms with their legs up and repeat the first layer again.

3. Repeat all layers in the same way until you run out of milk mushrooms. The top layer must be spices. Now that all the ingredients are in the pan, you need to take a plate that fits around the circumference to cover all the mushrooms. Put it on top, and on it - a jar of water.

4. Already at this stage, the mushrooms will begin to give out juice. In it they will be pickled. Now the container needs to be covered with a towel and taken to a cold place. The temperature there should be in the range of 0-8 degrees above zero.

After a month, or preferably two, the appetizer can be served at the table.

3. Recipe for salting crispy milk mushrooms with horseradish

In the case of pickling milk mushrooms, there is never too much crunch. This characteristic feature is what distinguishes these mushrooms. By adding horseradish and other aromatic ingredients to the classic recipe, the appetizer turns out to be even tastier. Crunch lovers will definitely appreciate it.

Ingredients:

• 5 kilograms of milk mushrooms (cleaned and processed);
• several leaves of currant and cherry bush;
• 250 grams of coarse rock salt;
• a few leaves and a medium horseradish root;
• several stalks of dill (without greens and seeds);
• 2 heads of garlic.

Step by step description of the recipe:

This recipe is very similar to the previous one. Here we also need a saucepan or wooden barrel. We will salt in it. Only this recipe contains aromatic seasonings.

1. At the bottom of a dry and clean dish, chop a little garlic, put the leaves, dill, sprinkle with salt and chop the horseradish root. Divide all these ingredients into several parts, as we will lay them in layers on the mushrooms. Lay the mushrooms on top in an even layer, legs up. Repeat the seasoning layer.

2. Continue layers until all ingredients run out. Then you need to set a plate or small tray, and put a heavy jar on top. This will serve as a good press for juicing.

3. Place the salted dishes in a cold place (not higher than 8 degrees Celsius) and leave for at least 1-1.5 months. The dish can be stored directly in the saucepan or bucket with which you marinated it. You do not need to transfer to banks and roll up.

These mushrooms are very aromatic and crispy. An excellent dish will be served with fresh onions and potatoes. Help yourself!

4. Salted milk mushrooms for the winter in a hot way in jars

Other mushrooms can be harvested using this recipe. The brine is aromatic and versatile. It turns out very tasty and beautiful. I advise you to try it too!

Ingredients for a 0.5 liter jar:

• Mushrooms (as much as you like);
• 2 tablespoons of vegetable oil;
• a clove of garlic.

For the marinade:

• half a liter of water;
• half a tablespoon of granulated sugar and salt;
• 2 bay leaves;
• 2 cloves;
• 12 peas of a mixture of allspice;
• half a teaspoon of dill seeds;
• a teaspoon of seventy percent vinegar.

Step by step description of the recipe:

1. Soak the load in water for several days. Remember to drain and refill water at least 2 times a day. After only 2-3 days of soaking, it will be easier to clean them. This can be done with a dishwashing sponge or an unnecessary toothbrush. Then, with a knife, peel off the top layer from the cap and leg. The inside of the cap can also be cleaned with a knife if there is a lot of dirt.

2. Cut the milk mushrooms into several pieces, if necessary. Boil in water 15 minutes after boiling. In the process, be sure to remove the foam. Then drain the liquid and rinse the pieces with cold water. Repeat all this (boil and rinse).

3. In a saucepan, combine all marinade ingredients except vinegar. Bring to a boil and stir to melt the salt and granulated sugar. As soon as the brine boils, put the mushrooms in it and boil it at low power for 15 minutes.

4. Then add acetic acid and mix. Boil for a minute and remove from heat.

5. Chop the garlic into a sterilized jar, and then spread the boiled milk mushrooms. Pour with brine and add oil. Screw on with a sterile cap.

6. Put the jars aside and cover with a towel. After cooling, transfer to a basement or refrigerator. You can store it all winter.

5. Video - Recipe for pickling milk mushrooms in a hot way

Another simple recipe for harvesting milk bags for the winter. Here you will learn not only how to pickle your favorite snack, but also how easy it is to peel mushrooms and remove dirt. Although the video does not last long, as they say, brevity is the sister of talent. Everything is described clearly, clearly, without unnecessary words.

Mushrooms, especially milk mushrooms, are undeniably tasty food. But some do not dare to cook them on their own, fearing to do something wrong and the dish will turn out to be dangerous to eat. In fact, the danger of mushrooms is no secret to anyone. But fixing it is quite simple. First, jars and other storage utensils must be clean and sterile. Secondly, mushrooms must be carefully selected and spoilage removed. Well, storage temperature plays a very important role. The best option is 0-8 degrees Celsius.

So, do not deny yourself the pleasure of enjoying your favorite snack in winter and summer. I wish you good luck and success in pickling mushrooms and more! See you soon!

Milk mushrooms are delicious mushrooms. They are black, yellow, or white in color. But they have a specific bitterness, so they are mainly used for salting. There are a huge number of different recipes that allow you to properly harvest them for the winter. Many housewives most often perform salting of milk mushrooms in a hot way. The mushrooms come out crispy and flavorful.

Useful properties and harm

This representative of the genus Mlechnik is considered to be conditionally edible. It is rich in vegetable protein, so it can easily replace meat. Milk mushrooms contain a huge amount of calcium, potassium, phosphorus and magnesium. In addition, they contain various vitamins:

• retinol;
• ascorbic and niacin;
• tocopherol;
• thiamine and riboflavin.

People with tuberculosis need to add these mushrooms to their diet. It is known that they contain substances that inhibit the pathogenic bacillus. Milk mushrooms also help with kidney failure and urolithiasis. This natural antibiotic is used in the fight against certain pathologies. Due to the presence of a huge amount of vitamins, it is often used in pharmaceuticals.

If not cooked properly, the milk mushroom can harm the body. It contains milky juice, which can cause poisoning. In order to destroy toxic substances, the product requires careful processing. That is why such mushrooms are advised to wash and soak well after harvest.

Milk mushrooms are a very high-calorie product. They are poorly digested in the stomach, which is why it is not recommended to eat them in large quantities. For gastritis and intestinal upset, it is also better to stop eating mushrooms, as they contain a lot of fiber, which is not beneficial for everyone.

Preparing for salting

It should be borne in mind that not all dishes are suitable for soaking and further preservation. It is best to use a wooden, enamelled or glass container. In a galvanized pan, a reaction can occur that makes the mushrooms unusable. Also, do not use clay pots for such purposes. After soaking, the milk must be rinsed well.

Hot salting method

White milk mushrooms, cooked not according to the rules, have a specific aroma and strong bitterness. Heat treatment will help remove their unpleasant taste and aroma. To cook salted milk mushrooms hot, you need the following ingredients:

• 1 kg of mushrooms;
• 4 large cloves of garlic;
• several overripe dill umbrellas;
• 10 currant leaves;
• at least 60 grams of salt;
• some black peppercorns.

Before proceeding with salting, it is necessary to cut off the legs at the base of the mushrooms (no more than 1 centimeter should remain). During this, they are carefully examined and rotten places are removed. The cap of each weight should be washed thoroughly to get rid of dirt and debris.

Large specimens are cut into several parts depending on size, while small ones are left intact. Then the mushrooms are put in a container, filled with water and slightly salted. They are brought to a boil and kept on fire for another 5 minutes. During the cooking process, foam forms, which must be removed. Then all the mushrooms are caught with a slotted spoon. Rinse the milk mushrooms with cold water and put them in a colander so that they cool faster.

Salt is poured into a sterilized jar, a few peppercorns, black currant leaves and dill are added. The first layer of boiled milk mushrooms is laid out on these ingredients. Then you should repeat everything again. It is recommended to lay the mushrooms tightly enough.

After cooking, the broth remains, and it is he who is poured into a jar with the ingredients laid out. You will have to wait for some time until all the air is out. When bubbles appear on the surface, you can proceed to rolling, and you should not use metal lids. Banks are cooled and put away in a cool place. They must be stored for more than 1 month.

Salted milk mushrooms cooked in a hot way are very tasty and aromatic. This method is also suitable for salting dry mushrooms.

Canning black mushrooms

Milk mushrooms, which the autumn forest gives to people in abundance, are considered conditionally edible mushrooms, in other words, they need special preliminary processing. Subject to the technology of preparation, they become a delicacy dish, moreover, very useful. They have more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Salted milk mushrooms are especially appreciated by gourmets, although mushrooms marinated for the winter are also tasty and crispy. In addition, they are better stored, which is why many housewives prefer to harvest them in this way.

Technology features

When cutting off a lump, it is difficult not to notice how light juice is released from the leg - this is lactic acid, which can spoil the taste of any dish, as it is very bitter. Once in conservation, it will quickly make it unusable: the marinade will soon become cloudy, acquire a white tint, first at the bottom, then throughout the jar. To make the preparation tasty, appetizing and safe, the technology should be strictly followed when preserving the milk mushrooms.

• The first thing to do after collecting the milk mushrooms is to sort them out. The main task is to exclude inedible mushrooms getting into conservation. You should not spare the overgrown and wormy ones: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside small mushrooms separately, the most delicious.
• The second stage is cleaning the lumps from debris and dirt. Experienced mushroom pickers use a soft-bristled toothbrush for this. It will be easier to clean the mushrooms if you soak them at least an hour before.
• After cleaning and sorting, the milk mushrooms must be soaked. This is usually done in cold water, slightly salted (10 g of salt per liter of water). This water should be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, it can be boiled. In this case, the milk mushrooms need to be boiled 3-4 times for 20 minutes in a large amount of salt water, rinsing them thoroughly after boiling. This accelerated method has only one drawback - the mushrooms pickled after such processing will not be crispy, and that is why they are appreciated.
• After soaking, the milk mushrooms should be washed well in running water and start preservation according to the selected recipe.

Additionally, it should be noted that it is impossible to collect milk mushrooms along highways, since they absorb toxic substances well, which even soaking does not help to get rid of completely.

Pickled milk mushrooms - a classic recipe

• milk mushrooms - 2 kg;
• water - 2 l;
• salt - 50 g;
• bay leaf - 4 pcs.;
• cloves - 5 pcs.;

Cooking method:

• Pour the pre-soaked and coarsely chopped milk mushrooms with 1 liter of water, adding 10 g of salt to it, put on fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.
• Take out the milk mushrooms, rinse, wait until the water is completely drained from them.
• Prepare a marinade from 1 liter of water, the remaining salt, putting pepper, cloves, laurel leaves in a saucepan while boiling.
• Dip the mushrooms in the marinade, boil for 15 minutes.
• Pour in the essence, stir, remove from heat and immediately spread the milk mushrooms in pre-prepared sterilized jars.
• Pour the hot marinade over the mushrooms so that it covers them completely.
• Close the jars hermetically with pre-boiled lids, put upside down.
• Wrap up with a blanket and wait for the blanks to cool completely.

You can store marinated milk mushrooms according to the classic recipe all winter. They are usually served, sprinkled with oil and cut onions or garlic to them. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled milk mushrooms - a simple recipe

• milk mushrooms (already peeled and cut) - 1 kg;
• water - 2 l;
• salt - 50 g;
• sugar - 40 g;
• table vinegar (9 percent) - 120 ml.

Cooking method:

• Prepare the milk mushrooms by soaking them well and the jars by sterilizing them in the oven or steamed.
• In salted water, using 1 liter of water and 10 g of salt from the amount of the ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, it is necessary to carefully remove the foam that will form on the surface.
• Discard the mushrooms in a colander, rinse them with plenty of water.
• Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Put milk mushrooms in a saucepan and cook for 10 minutes, pour in vinegar and continue to cook the same amount.
• Spread the milk mushrooms, pouring them with boiling marinade, in banks, roll up the banks.
• The mushrooms should cool in a warm place, while it is better to put the jars with the lids down. They will be marinated for another 5 days, after which they can be removed for the winter in the pantry.

For pickling milk mushrooms according to this recipe, spices are not needed, but the marinade is tasty due to the balanced combination of salt, sugar, acetic acid.

Milk mushrooms in a spicy marinade

• milk mushrooms - 2 kg;
• water - 3 l;
• salt - 60 g;
• sugar - 20 g;
• bay leaf - 2 pcs.;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• garlic - 3 cloves;
• black pepper (peas) - 2 pcs.;
• cloves - 2 pcs.;
• table vinegar (9 percent) - 60 ml.

Cooking method:

• Peel, sort out the milk mushrooms. Soak them for two days, changing the water periodically. Cut large pieces into several pieces.
• Sterilize two liter jars within 15 minutes, prepare the lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
• Dissolve a tablespoon of salt in two liters of water, dip the milk mushrooms in a saline solution and boil them in it for 20 minutes after boiling. In this case, it is necessary to remove all the resulting foam.
• Rinse the boiled milk mushrooms in running water and, while it flows, prepare a marinade from 1 liter of water, two tablespoons of salt, and a tablespoon of sugar.
• When the brine boils, dip currant, cherry, laurel, pepper and cloves in it, put mushrooms in it.
• Cook for a quarter of an hour, adding thin slices of garlic 5 minutes before the end of cooking.
• Put the hot mushrooms in the jars, gently tamping them with a spoon.
• Pour 30 ml of vinegar into each liter jar. If half a liter is used, then it is enough to add a teaspoon of acetic acid to each.
• Pour boiling brine over the milk mushrooms so that it completely covers them. Close the jars with the prepared lids. You can roll up or use screw caps.
• Turn the jars over, wrap them in a warm blanket, and leave to cool underneath. After a day, it's time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe are crispy and appetizing, the marinade has a pleasant spicy aroma, has a balanced sweet-sour-salty taste.

Milk mushrooms marinated with cinnamon

• milk mushrooms - 1 kg;
• water - 2 l;
• salt - 20 g;
• bay leaf - 3 pcs.;
• allspice (peas) - 5 pcs.;
• cinnamon -? part of the stick;
• table vinegar - 20 ml;
• citric acid - 3 g.

Cooking method;

• Prepare the milk mushrooms by peeling them thoroughly, soaking them, sorting and cutting them into pieces.
• Sterilize the quart jar and lid.
• Boil the mushrooms for 15 minutes in a liter of salt water, using all the salt indicated in the recipe. Remember to skim off the lather. Throw the milk mushrooms in a colander, wait for the water to drain. You do not need to rinse them.
• From the second liter of water and a tablespoon of vinegar, cook the marinade, putting in it pepper, bay leaf and cinnamon.
• Put the milk mushrooms in the marinade and cook for 20 minutes.
• Catch the cinnamon from the marinade and place on the bottom of the jar, put the mushrooms on top, crushing them with a spoon. Pour in citric acid, cover with marinade.
• Place the jar, covered with a lid, in a pot of water and sterilize for half an hour.
• Seal cans, turn over, cover with a blanket. After cooling down, put it in a room where you store the blanks for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Milk mushrooms marinated with onions and tomatoes

• milk mushrooms - 2 kg;
• onions - 1 kg;
• tomatoes - 1 kg;
• water - 3 l;
• salt - 60 g;
• vegetable oil - 100 ml;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

• Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Take out and dry. You need to cook until the mushrooms go down, skimming off the foam.
• Pour boiling water over the tomatoes and peel them off. Cut into large pieces.
• Remove the husk from the onion, cut it into thin half rings.
• Pour oil into a saucepan, put milk mushrooms in it, salt to taste (a tablespoon of salt will be enough for the entire workpiece) and fry them for 10 minutes. Remove and transfer to a saucepan.
• Fry the onion until golden brown and place with the milk mushrooms.
• Fry the tomatoes until tender. Transfer them to the onion with mushrooms.
• Pour vinegar into a saucepan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
• Transfer the salad to sterilized jars, roll up, let cool under a winter blanket.

This blank is a ready-made salad, where the main ingredient is pickled milk mushrooms. If you cook it for the winter at least once, it will become your traditional preparation.

Pickled milk mushrooms in Polish

• milk mushrooms - 2 kg:
• water - 3 l;
• salt - 50 g;
• sugar - 30 g;
• bay leaf - 1 pc .;
• garlic - 20 cloves;
• table vinegar (9 percent) - 60 ml;
• cloves - 3 pcs.;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.

Cooking method:

• Peel, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
• Dissolve two teaspoons of salt in two liters of water, bring to a boil.
• Add the mushrooms and boil them for 12-15 minutes, removing the foam. Rinse the milk mushrooms, let the water drain from them.
• Prepare the brine by boiling a liter of water and putting currant and cherry leaves, laurel, cloves of garlic (whole), cloves in it, adding two tablespoons of salt and one and a half tablespoons of sugar.
• Dip the milk mushrooms in the brine and cook them in it for 20 minutes.
• Transfer the mushrooms to sterilized jars, fill with boiling brine, pour 30 ml of vinegar into each liter jar, seal. There should be two liter cans in total.
• Let cool under a winter blanket and store for long periods.

Mushrooms pickled according to a recipe popular in Poland have a specific aroma: some are delighted with it, others - on the contrary. Therefore, if you are harvesting mushrooms in a garlic marinade for the first time, you should not make a lot of such a snack at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify the diet and decorate the festive table. Lots of recipes allow you to choose a snack to your liking.

Salted milk mushrooms recipes for the winterwhich we will consider in this article are prepared by almost all mushroom lovers. They are considered by many to be one of the best pickling mushrooms. And although milk mushrooms are only conditionally edible, they have a rich taste when properly prepared. In addition, they are easy to collect, so they are gaining more and more popularity in our country.

Preparing mushrooms for salting

It will not be difficult to collect a basket of milk mushrooms, in nature they grow in large groups. But if you do not want to hunt them yourself, you can buy milk mushrooms on the market. The main thing is to remove the bitter milky juice from the mushrooms before cooking them.

How to do it:

There are no difficulties in preparing mushrooms for salting. Let's go directly to the process.

Recipes for salted milk mushrooms for the winter in banks

There are two options for salting mushrooms:

• Cold;
• Hot.

To understand which method you like best, you need to try both. We will consider them.

Cold way

This requires:

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

Preparation:

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

1. The largest fruits are cut into pieces.
2. Layer in an enamel bucket or pan: mushrooms, 2 tbsp. tablespoons of salt, cloves of garlic, currant leaves, bay leaf. Everything is sprinkled with peppercorns. Layers are made until the mushrooms run out. Dill umbrellas are placed on top.
3. The container with mushrooms must be covered with a smaller lid, put the load on top and left for 5-7 days. During this time, the mushrooms will release juice. Store them in a cool, dark place.
4. After this time, put the mushrooms in sterilized banks denser, pour juice and roll up. The sterilization process can be carried out,

An uncomplicated recipe, but thanks to him the milk mushrooms will taste great and become very crispy, for winter what you need.

You can simplify the task:

1. Banks sterilized in advance (, as convenient).
2. Lay mushrooms in them and sprinkle each layer with salt and spices, gently tamping with a wooden crush.
3. Cover with a leaky lid, refrigerate.
4. Periodically they need to be tamped. Better to put oppression.
5. After 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 leaves of bay leaves;
• 15 currant leaves;
• 15 cloves of garlic;
• 5 liters of water;
• 10-15 st. tablespoons of salt;
• dill, horseradish.

Cooking process:

1. The mushrooms are prepared and soaked. The legs must be cut off, they are not salted.
2. It is necessary to make a brine: pour salt into the water, bring to a boil and pour mushrooms there.
3. Boil the milk mushrooms for 30 minutes, constantly removing the foam.
4. Throw in a colander and rinse under running water.
5. Pour salt on the bottom of the enameled container, put 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.
6. Continue until you run out of ingredients.
7. Cover with a lid, adjust the weight on top.
8. Leave for several days in a dark place so that the milk mushrooms are allowed to juice.
9. 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 for 30-40 days in the refrigerator.

Watch the video! Hot salted milk mushrooms

Salted milk mushrooms quick recipe for pickling black milk mushrooms

This recipe will require:

• 1 kg of mushrooms (small black mushrooms, prepared for salting);
• 5 cloves of garlic;
• 5 umbrellas and dill stalks;
• 2.5 tbsp. tablespoons of ordinary table salt;
• vegetable oil;
• water.

Cooking steps:

1. Boil the water, add vegetable oil, pour the mushrooms and boil for 7-8 minutes, removing the foam;
2. Throw in a colander until the water is completely drained.
3. Gently stir mushrooms, salt, garlic, dill umbrellas.
4. Place everything under pressure in an enamel pot or bucket.
5. After 12 hours, stir the mass and leave it under pressure for another 12 hours.
6. Put the milk mushrooms in the jars as tightly as possible, cover the top with the dill stalks in a criss-cross pattern, cut into 5 cm pieces, pour the brine that stood out while the mushrooms were under oppression.
7. Cover with plastic lids and refrigerate for a month. After this time, the mushrooms are ready!

Watch the video! Salted black milk mushrooms

How to store salted milk mushrooms

For storing jars of mushrooms, it is better to choose a cool place. This can be a balcony, cellar or basement. Sometimes a pantry will work as well. But if the jars are few, you can cover them with a plastic lid and leave them in the refrigerator. In winter, with boiled potatoes, pickled milk mushrooms go with a bang. Enjoy your meal!

Milk mushrooms especially appreciated in Russia - in other countries such mushrooms are considered inedible because of their pungent taste. Russian people have learned to deal with this problem. Milk mushrooms have a high nutritional value, comparable to meat or milk. There are several recipes for harvesting milk mushrooms for the winter.

Salting in a barrel

One of the best options for harvesting milk mushrooms for the winter is salting. In a barrel, such mushrooms have been salted for more than a century.

For 1 kg of mushrooms, 50 grams of salt, horseradish and cherry leaves, garlic are needed. Seasonings should be added to your taste.

To get rid of the pungent taste, the mushrooms must first be thoroughly rinsed, and then immersed in cold water with salt and put on a light weight. It takes 2 days to soak the raw materials. The water needs to be changed twice a day.

At the bottom of the prepared barrel, you need to lay out the leaves. Place the mushrooms sprinkled with salt. It is imperative to put a large load into the barrel, and close the top with a lid. Store the barrel in a cool place. Mushrooms settle over time, so it is worth adding raw materials every few days. The filled barrel must be stored in the cellar. The workpiece can be used in a month and a half.

Hot salting

Salting in a hot way, you can not only get a delicious preparation, but also save your time.

For 1 kg of raw materials, you will need 50 grams of salt, dill seeds, peppercorns and bay leaves. Choose the amount of spices to your liking.

The milk mushrooms must be washed and soaked in cold water for 8 hours. After that, you need to boil the water, salt and lower the mushrooms in it for a quarter of an hour. The resulting foam must be removed. After the milk mushrooms should cool. Banks must be sterilized. The mushrooms should be laid in layers, sprinkled with salt and spices. Store rolled up jars in a cold place.

Pickled milk mushrooms

For the winter, milk mushrooms can not only be salted, but also pickled. To do this, 1 kg of raw materials needs 2 tbsp. l. salt, 2 times less sugar, peppercorns and bay leaves. You will also need vinegar at the rate of 1 tbsp. l. per can (0.5 l).

Milk mushrooms need to be washed and cleaned. Especially large specimens are best cut. Raw materials must be poured with water and cooked for 10 minutes, removing the foam. Then the water must be drained, and the mushrooms must be rinsed. Make a marinade from water and spices. When it boils, you need to dip the milk mushrooms into it for a quarter of an hour.

Banks must be sterilized. Place garlic at the bottom of each container. For flavor, you can add currant and cherry leaves. Then you need to tightly lay the mushrooms, pour the marinade and add the vinegar. After cooling, rolled up banks must be removed in the cold.

Winter salad with milk mushrooms

For the winter, you can prepare a delicious salad with. To do this, you need to prepare 1 kg of mushrooms, onions, carrots and tomatoes, fresh dill, ground black pepper, bay leaf and vinegar 9% (1 tbsp. L.).

The milk mushrooms must be coarsely chopped and boiled for 20 minutes in salted water, removing the foam. Be sure to let them cool down. Chop the tomatoes and onions, and chop the carrots into a grater. Then these ingredients must be mixed with mushrooms and vegetable oil and simmer for half an hour. The fire should be small. Then you need to pour in vinegar and add finely chopped dill. After that, the mixture must be kept on low heat for another 10 minutes. The prepared salad must be laid out in jars, having previously sterilized them, and closed.

Frozen milk mushrooms

To prepare it is enough to freeze them. They should be boiled or fried first. The raw materials must be thoroughly washed and cleaned, the mushrooms should be boiled for at least a quarter of an hour, while the foam must be removed. If you want to fry the mushrooms, you should first cut them into small pieces. You can fry the milk mushrooms in both vegetable and butter. Moisture will evaporate during cooking, so the mushrooms will, in fact, be stewed. The moisture should evaporate as much as possible, so the mushrooms should be fried for at least 15 minutes. The fried piece must cool.