Chocolate brownie cake recipe. Chocolate brownie recipe with photo step by step

03.03.2020 Desserts and cakes

The taste of preservation ultimately depends on the quality of preparation of brine for milk mushrooms. One small mistake and all the work will be in vain, and the mushrooms are irretrievably spoiled. What should be the brine for filling breasts, you can find out on this page. Here are numerous recipes on how to make the pickle for milk mushrooms tasty, well-preserving and keeping raw materials in excellent condition for a long time. Please note that ready-made pickle for milk mushrooms can be stored for no more than a day. If during this time it has not been used, then it is better to pour it out. Therefore, before making a pickle for milk mushrooms for the winter, carefully calculate the required amount depending on the prepared raw materials.

In order to make a brine for pickling milk mushrooms in a hot way, water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, mushrooms are dipped into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are added. Before making a pickle for salted milk mushrooms, you need to carefully calculate the amount of products used. For 1 kg of prepared mushrooms, they consume:

2 tablespoons of salt
2-3 bay leaves
2-3 black currant leaves
4-5 cherry leaves
3 black peppercorns
3 carnation buds
5 g of dill.

Boil the milk mushrooms, counting from the moment of boiling, for 5-10 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent.

The boiled mushrooms are carefully placed in a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed.

The brine should be no more than 1/5 of the mass of the mushrooms.

The mushrooms are ready for use in 40–45 days.

How to prepare a pickle for pickling milk mushrooms in a cold way

Before preparing the pickle for pickling milk mushrooms, prepare the raw materials for canning. The cold method of pickling milk mushrooms means soaking. Mushrooms should be cleaned of debris and soil, rinsed thoroughly, put in an enamel bowl, put a hose on the bottom, and a plate or some other heavy object on top. Place the container in the bath, turn on cold water and make such a pressure that the stream of water flowing out of the dishes is no thicker than 3-4 mm. The included water should be left for 10-12 hours. After this time, put the mushrooms in a prepared dish, sprinkling each layer with spices. Before preparing the pickle for mushrooms in a cold way, you need to take the following ingredients for 1 kg of mushrooms:

bay or currant leaf
Dill
garlic or horseradish
600 g salt

Next, put a clean cloth and oppression on the mushrooms. After a few days the mushrooms have settled and squeezed out, a new portion can be added to the container. In order to avoid the appearance of mold on the surface of the mushrooms, it is recommended to ensure that they are covered with juice. If it is not enough, you can add brine prepared at the rate of 2 tablespoons of salt per 1 liter of water. After the juice is released from the mushrooms, transfer them to sterilized jars and fill with the prepared brine. It is advisable to add a small amount of vinegar essence to each jar, and then sterilize them and roll them up with boiled lids.

Cold pickling brine

To prepare a pickle for pickling milk mushrooms in a cold way, take the following ingredients:

1 kg of mushrooms
25 g dill seeds
40 g of salt.

Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed 4–5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) must be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then it will be necessary to increase the oppression.

Pickle for milk mushrooms in banks

Ingredients:

1 kg of mushrooms
5 bay leaves
3 cloves of garlic
15 g dill seeds
5-6 peas of black pepper
60 g of salt.

Pickle for mushrooms in jars is obtained by fermenting and preserving mushrooms. Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and 1/2 teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar, prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a weighted circle. After a week, close the jar with a lid and put in a cool place.

Pickle for black mushrooms

In order to prepare a pickle for black mushrooms, you need to take 1 bucket of mushrooms:

1.5 cups of salt.

Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden bowl, sprinkle with salt. You can sprinkle them with chopped white onions.

Cold salted milk mushrooms

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then put in large jars, sprinkle with dill, and sprinkle lightly with salt every 2 rows of milk mushrooms. Pour a decent amount of salt on top and cover with a cabbage leaf. Oppression is not needed.

Pickle recipe for pickling milk mushrooms

Ingredients:

10 kg mushrooms
400 g salt
35 g dill (greens)
18 g horseradish (root)
40 g garlic
35-40 allspice peas
10 bay leaves.

To use this recipe for pickling milk mushrooms, the mushrooms are sorted and peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. The mushrooms are ready to eat 30–40 days after pickling.

Pickle for pickling milk mushrooms

Boil the milk mushrooms in slightly salted water:

2 tbsp. tablespoons of salt
1 liter of water

Remove foam that forms during cooking with a slotted spoon.

250-300 g marinade filling

You can prepare brine for pickling milk mushrooms from the following ingredients:

400 ml water
1 tsp salt
6 peppercorns
3 pieces of bay leaves, cinnamon, cloves, star anise
3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with low boiling water for 40 minutes. After sterilization, seal the mushrooms immediately and place in a cool place.

Pickled milk pickle

In order to prepare a delicious pickle for pickled milk mushrooms, you need to take the following ingredients:

1 kg of mushrooms
1½ – 2 cups water
50–70 ml of 30% acetic acid
15-20 g (2-3 tsp) salt
15 peppercorns
10 allspice peas
2 bay leaves
1-2 onions
1 carrot.

For pickling, select small mushrooms or cut into larger pieces. Peel fresh mushrooms, rinse with cold water and, throwing them on a sieve, let the water drain. Then boil the mushrooms in a little water or without adding water for 5-10 minutes. Preparation of the marinade: pour water into a bowl and boil it for several minutes along with allspice and chopped onion and carrots, add acetic acid to the end of cooking. Dip the slightly dried mushrooms in the marinade and cook for 4-5 minutes, then season. Transfer the mushrooms to jars or bottles, pour the marinade so that the mushrooms are covered with it. Close the dishes immediately, cool them down and take them to the storage room.

Fragrant pickle for white milk mushrooms

Ingredients:

1 kg of mushrooms
2 glasses of water
50-60 ml 30% acetic acid
1 tbsp. spoon of salt
1-2 teaspoons of sugar
10 peppercorns
5 pieces. carnation
2 bay leaves
1-2 onions
½ carrots.

Peel the mushrooms, rinse quickly in cold water, put in a colander and boil. Prepare the marinade from water, seasonings and cut vegetables, add acetic acid to the end of cooking. Put the squeezed mushrooms in a fragrant pickle for white milk mushrooms and cook for another 5-10 minutes. Then put the mushrooms together with the marinade into jars and immediately close tightly.

Pickled milk mushrooms in brine

The marinade is poured into an enamel pan, put on the fire, brought to a boil and the prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off the resulting foam. For the marinade:

1 kg of fresh mushrooms
1 tablespoon salt
200 g of a 6% solution of food grade acetic acid.

When foam no longer forms in the boiling marinade, spices are added to the pan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool by covering the pan with gauze or a clean cloth. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked. The jars are closed with plastic lids or parchment and stored in a cold place. For 1 kg of fresh mushrooms:

1 teaspoon granulated sugar
5 allspice peas
2 pcs. cloves and the same amount of cinnamon
a little star anise
Bay leaf
0.5 g citric acid to preserve the natural color of the mushrooms.

Pickle for dry mushrooms

Dry milk mushrooms are boiled in salted water:

2 tablespoons of salt
1 liter of water

Then they are thrown onto a sieve, cooled, laid out in jars and poured with a cold marinade prepared in advance. The jars are closed with lids and stored in a cold place. To prepare a pickle for dry milk mushrooms, for 1 kg of mushrooms you need:

0.4 l of water
1 teaspoon salt
6 allspice peas
3 pcs. bay leaf
Carnation
Cinnamon
a little star anise
citric acid

The mixture should be boiled in an enamel saucepan for 20-30 minutes over low heat. When the marinade has cooled slightly, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms.

Pickled mushrooms are stored at about 8 ° C.

They can be used in food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown onto a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and refill with the marinade.

Brine for milk mushrooms for 1 liter of water

Ingredients:

1 kg of mushrooms
1-2 bay leaves
2-3 black currant leaves
20 g dill greens
10 g parsley
1-2 cloves of garlic
black peppercorns to taste
30 g of salt.

For brine:

1 liter of water
50 g of salt.

Wash the mushrooms in several waters and remove debris. Milk mushrooms need to be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare brine for milk mushrooms for 1 liter of water by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add black peppercorns. Close the jar with a nylon lid and put in a cold place. After 30–35 days, the mushrooms will be ready to eat.

Milk mushrooms in cold pickled brine in jars

Ingredients:

1 kg of mushrooms
25 g dill seeds
40 g of salt.

Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed 4–5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) must be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days, if after this time there is not enough brine in the jar, then it will be necessary to increase the oppression. Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.

Many housewives are interested in how to salt milk mushrooms in order to preserve 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 the meaty mushroom caps not only the desired crispness and aroma, but also remove the contained toxins.

How to pickle milk mushrooms?

Salting of milk mushrooms is done by cold or hot methods. Both involve pre-soaking the 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.

Mushrooms tend 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 them in water for 2 hours.
In the process of busting, you can separate the legs from the hats, cut the hats according to the recipe.
With the main three-day soaking, the mushrooms should be poured with cold water, set the oppression and change the water once a day. After the end of the process, rinse the mushrooms thoroughly.
Particular attention should be paid to the dishes. Only glass, ceramic or wooden containers are used for soaking.

Quick salting of mushrooms is the simplest option for harvesting. 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 the 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 liters.

Preparation

Before you salt the milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
Top up with remaining water and cook for 20 minutes.
Strain the water and put it in the cold.
Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms hot?

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

Ingredients:

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

Preparation

Pour the milk mushrooms with 1.5 liters of water with 30 g of salt and cook for 15 minutes.
Use the remaining water and salt to make a new brine.
Put mushrooms, laurel in the brine and cook for 20 minutes.
Remove from heat, add spices and press down.
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 for heat treatment: the mushrooms are simply sprinkled with salt and put under oppression. With such salting, the 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:

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

Preparation

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

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

Preparation

Before salt the white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
Rinse, blanch for 5 minutes.
Divide into jars, add 140 g of salt and spices.
Store cold 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 quickest 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.;
head of garlic - 1 pc.;
currant leaves - 10 pcs.

Preparation

Before salting black milk mushrooms, put them in a solution of 170 g of salt and 10 liters of water for 3 hours. Rinse.
Salt in 220 g of salt and spices.
Cover with cabbage leaves and put under pressure for two days.
Divide into jars and refrigerate for 2 months.

The recipe for pickling milk mushrooms is variable. 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 the traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

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

Preparation

Soak the milk mushrooms for 3 days, rinse and boil.
Cut onions, carrots and mushrooms into strips.
Fry the onions.
Combine vinegar, salt, sugar, oil and garlic.
Pour the marinade over the mushrooms and vegetables and refrigerate.

The old way of pickling milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms became saturated with tannins and became crispy and aromatic. Another advantage was that new mushrooms could be reported as they were harvested. 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.

Preparation

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

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

Milk mushrooms are delicious mushrooms that are just perfect for pickling or pickling. The recipe for this appetizer is very simple, but there will be a delicious dish on the table that will conquer every family member. Even the most demanding gourmets cannot remain indifferent when they see this work of culinary art on the table.

Milk mushrooms are ideal for pickling or pickling.
It is important to correctly calculate the required amount of salt. If the dry method of salting is used, then 40 g of salt is taken per 1 kg of mushrooms. With the cold option of salting, 3.5-4.5% salt is taken for the total weight of the mushrooms.
When using the cold salting method, the mushrooms must be blanched (put in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, salt). Thanks to this technique, souring will not occur, unpleasant bitterness will go away.
For salting, it is recommended to use barrels or tubs made of spruce.
Salted mushrooms must be stored at 0-4C.
Before serving, they are washed or soaked in clean water (cold).

The best step-by-step recipes for cold pickling milk mushrooms with a photo

A huge variety of dishes can be prepared from mushrooms, but the recipe for pickling milk mushrooms is the most popular. The ready-made appetizer captivates with its soft and delicate taste, will be a great addition to any festive table. How to salt milk mushrooms correctly is of interest to many housewives. Experienced mushroom pickers recommend adding cherry, horseradish or currant leaves, thanks to which the taste of the finished dish will become much brighter and more interesting.

Barrel salting recipe

Ingredients:

milk mushrooms - 4.5-5 kg;
salt (not very fine) - 2 tbsp.;
currant leaves (cherry) - to taste;
garlic - 7-8 cloves;
horseradish (leaves and root) - 2-3 pcs.;
tubes of dill (only without the cap) - to taste.

Preparation:

This is the easiest process for preparing a delicious snack. First you need to peel, rinse well and soak the mushrooms.
Place them carefully in a container (barrel).
Place garlic, horseradish, spices between layers.
Then pour in plain cold running water, place the lid on top. Then set the oppression, so that the mushrooms will be completely covered with brine.
For a day or two, the barrel should be in a cool room. It is important to regularly change the water to fresh, and soak the snack for at least 2 days.
Then leave the barrels in a cool place for a month. During salting, constantly make sure that the upper layers of the preservation are covered with brine, otherwise mold will begin to appear.
As soon as the appetizer is ready, arrange the mushrooms in pre-sterilized glass jars, close with plastic lids. But they can also be stored directly in barrels.

Canned white milk mushrooms without vinegar in jars

Ingredients:

white milk mushrooms - 3-4 kg;
vegetable oil - to taste;
salt to taste;
dill (umbrellas) - 3-4 pcs.;
garlic - 4-5 cloves.

Preparation:

Peel the mushrooms, rinse several times with running water.
They need to be soaked for 2-3 days in clean water (it is important to change the water once a day).
If the mushrooms are very large, they need to be cut into pieces.
After a few days, fill a deep saucepan with water and put it on fire. Add salt as soon as it starts to boil.
Put the milk mushrooms in boiling water. Cook them for exactly 7 minutes.
Then remove the mushrooms and transfer to a container filled with cold water. Add salt - for 3 liters of water, 1 shot of the substance.
Add dill umbrellas and chopped chives to taste (no vinegar needed).
Oppression is put on top, you need to wait about 24 hours.
After the time has elapsed, spread the snack in pre-prepared jars, pour the brine on top, add vegetable oil, close the jars with plastic lids.
After a month, this delicious dish will be completely ready.

Black milk mushrooms in hot brine

Ingredients:

black milk mushrooms - 1 kg;
dry dill umbrellas - 2-3 pcs.;
salt - 50 g;
garlic - 5-6 cloves;
fresh cabbage leaves - 3-4 pcs.

Preparation:

Milk mushrooms are thoroughly cleaned of debris, cleaned, washed several times with cold water. Then they are transferred to a large basin, filled with water and left for several hours.
After the specified time has elapsed, the mushrooms are transferred to a deep container, filled with water, and placed on the stove. As soon as they begin to boil, the fire is reduced to a minimum, the container is left on the stove for another 20 minutes.
The milk mushrooms are taken out with a slotted spoon and set aside until they cool.
The mushroom broth is filtered and cooled, left for some time in the refrigerator.
2-3 tbsp is poured into a deep container in which the milk mushrooms will be salted. l. coarse salt, then - dill seeds, peeled chives are placed. You can add bay leaves, but just a little so that it doesn't feel too strong.
The mushrooms are laid out with their caps down and evenly distributed, a little salt is poured in, the first layer is laid out again, etc.
A flat plate and a liter jar of water (press) are placed on top.
The milk mushrooms should be completely covered with brine. If it is not enough, add plain water.
Use a clean towel or folded gauze instead of a lid.
Wait a few days for the milk mushrooms to be well salted.
Then fill the prepared jars with them, put the cabbage leaves on top.
Close the jars with lids and send them to the cellar or store them in the refrigerator.
After a week, the appetizer will be ready. It turns out a very tasty preservation.

Salting dry mushrooms for the winter

Ingredients:

currant leaves - to taste;
dry milk mushrooms - 2-3 kg;
cherry leaves - to taste;
salt - 5% of the total mass of mushrooms;
horseradish leaves - to taste;
garlic - 4-5 cloves;
onion - 1 head;
dill umbrellas - 3-4 pcs.;
horseradish root to taste.

Preparation:

Milk mushrooms are washed a couple of times with cold water, transferred to a saucepan, where water is poured.
A wooden circle or a simple plate is laid out on top and oppressed. Then the container is placed in a cool place.
You need to soak the milk mushrooms for several days, it is important to change the water daily.
After three days, sort the mushrooms - leave the small ones intact, and divide the large ones into parts.
Spread the milk mushrooms in layers in pre-prepared glass jars. Each layer is added, garlic cloves with horseradish leaves are placed.
Put clean gauze on the top layer, then cherry, horseradish and currant leaves.
At the end, oppression is installed, and the container is placed in a cool place. In a month, the conservation will be ready for use. You can supplement each serving with slices of onion and pepper.

Recipe for pickling assorted milk mushrooms and volvushki

Ingredients:

milk mushrooms - 2-3 kg;
vinegar - for each tank 1 tsp;
waves - 2-3 kg;
bay leaf - to taste;
peppercorns - to taste;
cloves - 2-3 pcs.;
cherry leaves - to taste;
salt - 2 tbsp. l .;
currant leaves - to taste.

Preparation:

Milk mushrooms and waves are washed 2-3 times with plenty of running water, then soaked for several hours. At the end of the time, the water changes to clean, and the container with the mushrooms is placed on the stove.
As soon as the water starts to boil, the fire decreases, the product is cooked for another 10 minutes. The foam is removed periodically.
Then the liquid is drained, the mushrooms are left for a while, until they cool slightly.
For the marinade, all components are connected. The mixture is placed on the stove, brought to a boil, then mushrooms are added. Everything is boiled together for exactly 15 minutes.
In pre-sterilized glass jars, washed leaves, garlic are laid out; boiled mushrooms, cut into thin slices; vinegar and marinade are poured - the jars must be filled to the neck.
The preservation is closed, wrapped in a warm blanket and left to cool completely.
Store pickled mushrooms in a cool place.

Fresh milk mushrooms marinated with garlic and horseradish in a saucepan

Ingredients:

fresh milk mushrooms - 5-6 kg;
horseradish (root) - 3 pcs.;
salt - for 1 liter of water 4 tbsp. l .;
garlic - 4-5 cloves.

Preparation:

The mushrooms are thoroughly washed, dirt is removed. Then they must be soaked in a large amount of cold water, left for several hours. It is best to clean the mushrooms with a brush or dish sponge.
To prepare the marinade, salt dissolves in water (4 tablespoons of substance are taken for 1 liter of liquid). The mixture is put on the stove and brought to a boil, then the fire is turned off, and the marinade is left to cool completely.
The mushrooms are placed in a saucepan filled with a little salted water and boiled for 15 minutes. Thanks to this, all harmful substances are removed from them.
Then the mushrooms are poured with clean water, brought to a boil, boiled for half an hour. After the time has elapsed, the product is thrown back in a colander so that all excess liquid is gone, it is left to cool.
Dried mushrooms are laid out in sterilized jars (caps down), garlic and horseradish are added to them.
After adding the brine, the jars are closed with lids and placed in a cool place. In a month, the appetizer will be completely ready.

Video

How should milk be salted in a cold way, with the addition of garlic or horseradish? At first it may seem that the process of preparing such a snack is very complicated, but it is not. The main thing is to thoroughly clean the mushrooms, removing all dirt, sand and leaves that could adhere to the mushrooms in the forest. To make the appetizer an interesting and bright taste, use additional ingredients. For example, cloves, peppercorns, currant or cherry leaves. These video master classes will help you:

Pickling milk mushrooms: part 2

Until frosts come, the mushroom theme is very relevant. Milk mushrooms are late mushrooms, collection is in full swing until the very frost.

It is not always possible to salt mushrooms in a bucket or in a saucepan, it can be inconvenient, and finding a cool place in an apartment to put a bucket in is problematic. You can prepare mushrooms immediately in jars. The technology for preparing milk mushrooms for the winter in jars is the same, and they will be salted for a month and a half, but it is much easier to attach a jar in the refrigerator.

You can salt milk mushrooms in jars for the winter in both cold and hot ways, most importantly, they must be stored in a cool place. I like the first way more. In the second case, the milk mushrooms must be boiled until tender.

Milk must be soaked,. Peel the garlic. We will prepare jars for pickling milk mushrooms. We will wash them well, it is not necessary to sterilize them.

Cut the garlic into slices.

In a saucepan, mix the milk mushrooms, salt, garlic, bay leaf and peppercorns.

Mix gently so that all the mushrooms get salt and spices, leave for half an hour.

After half an hour, we will spread it over the prepared jars. We put it more tightly. Pour the juice from the mushrooms on top.

We send mushrooms for storage in a cool place (refrigerator, balcony, cellar). The milk mushrooms in the banks are ready for the winter. After a month you can start trying them ...