Mushrooms are an excellent gift from nature to humans. They can be collected in different parts of our country and prepared on their basis a variety of dishes. Mushrooms are well absorbed by the body and saturate it with many useful substances. But only those that were collected away from industrial enterprises and highways can be useful. These mushrooms can be boiled, fried and cooked in the oven, and they are also great for preparing blanks. Let's remind our readers how to salt white milk mushrooms at home?

White milk mushrooms are excellent mushrooms for harvesting for the winter. They can be collected in mixed pine-birch, birch and deciduous forests. Milk mushrooms are wonderful mushrooms for pickling, which can be done at home.

How to salt white milk mushrooms for the winter at home?

For pickling milk mushrooms, you need to prepare five kilograms of milk mushrooms, a couple of glasses of medium-ground salt, tubes of dill without umbrellas, horseradish root and leaves, garlic, cherry or currant leaves.

Peel and rinse the mushrooms. Transfer them to an enamel, plastic, or glass container (a bucket, basin, or wide saucepan is an excellent option). Pour the prepared mushrooms with cold running water and cover with a flat plate of a suitable size. Place a small oppression on top (a jar filled with water).

Take the mushrooms out for three days in a fairly cool place. Do not forget to change the water to fresh water three times a day.

Then take out the milk mushrooms, sprinkle each mushroom with salt and send it to the salting container. Place peeled cloves of garlic and small pieces of horseradish roots between the layers of mushrooms.
Cover the mushrooms with gauze, folding it two to three times. Spread horseradish leaves on gauze, this will prevent darkening of the milk mushrooms. Place the rest of the greenery on top.

Place such oppression on the mug so that the mushrooms are completely covered with the brine that comes out of them. Take the container with the fungus to a fairly cool place and leave it on for one month. But at the same time, make sure that the upper mushrooms do not dry out, otherwise they may become moldy.

Salted mushrooms need to be transferred to sterilized jars, but they do not need to be sealed with lids. Rinse the top coat with cold water as needed. Store the milk mushrooms cold.

How to cold salt white milk mushrooms?

To carry out such salting, you need to prepare one hundred and fifty grams of coarse salt, five kilograms of milk mushrooms, ten cherry and currant leaves, a couple of dill umbrellas and a couple of horseradish leaves.

Rinse and soak the mushrooms to remove the bitterness. It is advisable to soak the milk mushrooms for three days, periodically changing the water to fresh.
Place the currant and cherry leaves on the bottom of a suitable container. Add some dill to them. Put the milk mushrooms on top with their caps down in one row and salt. For a kilogram of mushrooms, use about thirty grams of salt (a topless tablespoon). Put a layer of mushrooms on top again, adding dried dill and salt to them. In this way, salt all the mushrooms. Put horseradish leaves on top of them, cover with a piece of clean cloth. Cover the prepared mushrooms with a large flat dish, put on light oppression and put them in a cool place (in the refrigerator, cellar or basement). Leave the mushrooms for forty days, after which they will be ready to eat.

How to salt white milk mushrooms hot?

To prepare such a blank, you need to stock up on milk and water. For a liter of water, you will need a couple of tablespoons with a large slide of rock salt (for brine and the same amount for cooking), twenty to thirty peas of black pepper, ten peas of allspice and a few cloves. Also use bay leaves, currant and cherry leaves (focusing on their availability and your taste preferences), a few cloves of garlic and horseradish.

Peel the mushrooms and rinse them well. Prepare a large enamel or stainless steel pot. Boil water and salt (with a tablespoon of salt per liter). Dip the milk mushrooms in boiling water and bring them to a boil. Cook for fifteen to twenty minutes.

While the mushrooms are boiling, prepare the brine. Dissolve salt in water (a couple of tablespoons per liter), add all dry spices. Boil the brine in a separate container. After it boils and the salt dissolves, drain the water from the boiled mushrooms. Send the milk mushrooms to a colander - so excess liquid will drain from them. Send the mushrooms to the boiling brine and cook again, this time with spices.

Remove the pan from heat, add garlic and horseradish. Spread it gently all over the mushrooms. Place a circle on top, and put not very heavy oppression on top. He should not flatten the mushrooms, but only lower them under the water. Send the milk mushrooms under oppression in a cold place. After five to six days, transfer the mushrooms to sterile jars, fill with brine, add a certain amount of vegetable oil and seal. Send the jars to the cellar or refrigerator for thirty to forty days, after the mushrooms will be finally ready.

Salted milk mushrooms can be eaten by themselves. They can also be used to make pizzas, pies and salads as delicious toppings. There are recipes for making caviar and other delicacies based on them.

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 fleshy mushroom caps not only the desired crispness and flavor, but also remove the contained toxins.

How to pickle milk mushrooms?

Salting of 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.

1. Mushrooms tend to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, it is necessary to sort them out, clean them of debris and soak them in water for 2 hours.
2. In the process of busting, you can separate the legs from the hats, cut the hats according to the recipe.
3. 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.
4. 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

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

How to salt milk mushrooms hot?

Suitable for especially busy housewives. This is a convenient option for processing large quantities 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 banks. 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

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

Especially delicious. This method does not provide for heat treatment: the mushrooms are simply sprinkled with salt and put under pressure. 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

1. Before you salt the milk mushrooms, fill them with water for 3 days.
2. Transfer to a clean bowl, add salt and spices.
3. 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

1. Before salt the white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
2. Rinse, blanch for 5 minutes.
3. Divide into jars, add 140 g of salt and spices.
4. 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 simplest and relatively quick option turn bitter mushrooms into an excellent preparation. Soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

• 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

1. Before you salt black milk mushrooms, put them in a solution of 170 g of salt and 10 liters of water for 3 hours. Rinse.
2. Salt in 220 g of salt and spices.
3. Cover with cabbage leaves and put under pressure for two days.
4. 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:

• 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

1. Soak the milk mushrooms for 3 days, rinse and boil.
2. Cut onions, carrots and mushrooms into strips.
3. Fry the onions.
4. Combine vinegar, salt, sugar, oil and garlic.
5. 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 as they were harvested, new mushrooms could be reported. 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

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

Salting dry 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 mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkling with salt.

If you were able to collect a bucket of milk mushrooms, this is already a great success. It is not so easy to find a lump - he knows how to disguise. You won't go out on it by accident - you need to know the places, but if you're lucky. ... ... Finding and collecting is half the battle, but the question immediately arises: what is better to do with them. The answer is simple: of course, salt is the best thing to do with milk mushrooms. Today I want to tell you a simple recipe for how to salt raw milk mushrooms for the winter in jars of any size. It turns out very tasty. And I will offer not one recipe, but several. If you do everything exactly as prescribed in the technology and follow the recipe, then for the winter you will receive a delicious preparation for any holiday and for a weekday. The taste of a lump cannot be compared with anything. None of the forest mushrooms has this. Therefore, I propose to try the salting according to these recipes.

Raw milk mushrooms: salting according to the classic recipe

Recipe:

• raw white or yellow milk mushrooms - 5 kg;
• coarse salt - 150 g;
• umbrella dill - 3 umbrellas;
• horseradish leaf - 2 pcs.;
• cherry leaf - 11 pcs.;
• currant leaf - 11 pcs.

Technology:

1. Mushrooms must be carefully cleaned and processed. Rinse the treated milk mushrooms in multiple waters. Transfer them to a large enamel bowl, a stainless steel container. But never use plastic basins. It is better to take a large metal pan instead of a basin. Pour in salted water and leave to soak for three days. So the bitterness inherent in it will leave the lump and small worms and all the dirt hidden between the plates will emerge.
2. After three days, the water from the mushrooms must be drained. Rinse the mushrooms thoroughly again.
3. Next, you need to prepare a large enamel pot. Check it carefully for chips, cracks and rust. Missing one chip can ruin the entire workpiece.
4. At the bottom of the prepared container, it is necessary to lay currant and cherry leaves. We put dill umbrellas on them. If you like dill, you can safely increase its amount, but without fanaticism, of course. A maximum of five umbrellas - otherwise the taste of the weight will be killed by the aroma of dill. And you will get a mushroom appetizer with the taste of spices and spices - in this case, no one will guess the mushroom.
5. When all the spices and herbs are laid out on the bottom, we start laying the mushrooms. I put the mushrooms with their caps down - this way more mushrooms enter the pan, and the caps break less. The twist aesthetics are preserved at their best.
6. Salt the first row of mushrooms. Put the second row on it, adding a dill umbrella on top and salt the mushrooms.
7. In this order, the entire pan is stacked and filled until the milk mushrooms run out. Sprinkle each layer with salt and spread it over the dill umbrella. There should be a horseradish leaf on top.
8. After that, cover the pan with a perfectly clean (you can even boil it in advance) with a towel.
9. On top, you need to put a plate or dish of a suitable diameter (with a diameter less than the diameter of the pan). Do not use metal covers for this. Put oppression on top. Press it down a little.
10. The pan is moved to the refrigerator, where it waits for 40 days. When the time is right, transfer the milk mushrooms to sterilized, preferably liter jars, and store them in the refrigerator.
11. The workpiece can be stored for six months. But for more than two months she did not "live" with me even once. Typically, these seals are eaten before the expiration date.

A note to the hostess: do not try to improve the taste of the salty milk mushroom by adding additional spices - they will kill the true taste of the mushroom. As a last resort - a few black peppercorns, a couple of lavrushka leaves and two or three cloves.

Salted milk mushrooms in cabbage leaves

Recipe:

• white breast - 5.5 kg;
• fine salt - 335 g;
• garlic - 10 cloves;
• fresh dill - 100 g;
• filtered water - 5.5 l;
• large cabbage leaf - 12 pcs.;
• currant leaf - 25 pcs.;
• cherry leaf - 25 pcs.

Technology:

1. Preservation according to this recipe is found in few places. Accidentally bumping into it, I decided to try it. The hot salting of the mushrooms has already become boring - I wanted the mushrooms, salted somehow differently. The result surprised and pleased. Now this method has become a priority for me.
2. Sort raw milk mushrooms thoroughly. The hats need to be washed with a sponge - regular foam rubber for washing dishes will do, but new, of course.
3. After washing, trim the legs. Rinse the mushrooms several times under the groove. Pour into a bowl. Pour in salted cold water. Soaking will take three days. The water needs to be changed every six hours.
4. After the expiration of the soaking period, the mushrooms must be thoroughly rinsed again under running water.
5. In a separate bowl, mix 60 g of salt with water. Wait for the crystals to completely dissolve.
6. Pour the resulting brine into a basin with milk mushrooms. Hold under oppression for 12 hours.
7. During this time, you will need to remove the milk mushrooms from the brine every four hours. In a colander, rinse them with running water and return to the brine.
8. When 12 hours have passed, the mushrooms will need to be removed from the brine. It's easier to drain them through a colander and leave them there for a while to dry.
9. Jars of any size need to be sterilized in advance, wait until they dry and start laying out the mushrooms. First, lays a row of mushrooms, caps down. For mushrooms - chopped dill, cabbage leaves (chopped to fit a can), salt, chopped garlic and other ingredients.
10. Mushrooms should be in a jar "under the neck". We close the jars with plastic lids and put them in the refrigerator. Salted milk mushrooms should stand there for 2 months.

Tip: before pickling mushrooms, be sure to soak them. Otherwise, bitterness and all sorts of nasty things may remain in the pores of the mushrooms. Those who are ready to wait for salted milk mushrooms for two months, three days for soaking is not a hindrance.

Now it's no secret for you how to salt raw milk mushrooms in jars for the winter - choose a simple recipe from the two suggested. Better to try both - the aroma is different. But both there, and there, the taste of milk mushrooms and the notes of the autumn forest will delight you on cold winter days.

Milk mushrooms are most often used for these purposes. In terms of their nutritional value, they practically do not differ from milk, meat and boletus. As for the specific hot-peppery taste of these mushrooms, our housewives have long learned to get rid of it by preliminary soaking. After reading today's post, you will learn about the existing methods of pickling and salting this product.

The most important nuances

It should be noted that the procurement of milk mushrooms is not as difficult as it might seem at first glance. You just need to familiarize yourself with some of the intricacies of this process. Almost any mushroom is suitable for pickling and salting. The only thing to do initially is to get rid of the old copies. It is also important to ensure that they are not stained or otherwise damaged. Do not use milk mushrooms with wormholes and insects.

It is recommended to rinse mushroom caps with a stiff brush before salting. A steel sponge is best suited for this purpose. To make the harvested product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.

It is advisable to store the finished product in a glass container. You can also use enamelled containers for this. But they must be inspected in advance for cracks, chips and rust. Spoiled pots are not suitable for storing mushrooms. It is important to remember that those cooked more than six months ago are already unusable. In pickled form, they can be stored for no longer than twelve months.

Existing techniques

To date, different methods of harvesting milk mushrooms are known. Salting and pickling are considered the most popular. Dried or frozen mushrooms are of little use for further use.

Most people prefer salting, considering that such milk mushrooms are much tastier than those that have been filled with marinade. Mushrooms prepared in this way are very tasty and pleasantly crispy. However, the second method is also popular with modern housewives, since it is recognized as safer.

Hot method

This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to simple product cleaning. As for the brine, for its preparation, for each liter of liquid, you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic.

In order for the harvesting of mushrooms for the winter to pass without complications, the recommended technology must be strictly observed. At the initial stage, the mushrooms are boiled in slightly salted water. They are tormented under the lid for about a quarter of an hour. It is important not to overdo it with salt. On a ten-liter container, it is enough to put no more than three tablespoons of this component.

Next, the milk mushrooms are sent to the brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they cool completely. After that, the container is kept for a week in a cool place. After seven days, the milk mushrooms are laid out in pre-sterilized jars, poured with brine, add a tablespoon of vegetable oil and closed with plastic lids. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that harvesting the mushrooms in this way takes at least forty days. To do this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will turn out to be more tasty and aromatic.

But modern realities are such that not every housewife has the opportunity to use a barrel made of natural wood. In addition, not all families consume large amounts of mushrooms. Therefore, they can be salted in a standard glass container.

Preparation of milk mushrooms for the winter in banks by the cold method

For these purposes, liter containers are usually used. First, each jar is placed:

• Two or three lavrushkas.
• A couple of cloves of garlic.
• Ten cherry and currant leaves each.
• Three stems of umbrella dill.
• Two tablespoons of table salt.

After that, pre-soaked mushrooms are placed in a container with spices, thoroughly tamped and poured with water. The filled cans are covered with clean gauze and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt milk mushrooms for the winter in a cold way, one cannot fail to mention one important nuance. Before serving, such mushrooms must be thoroughly rinsed.

Salting technology in barrels

It should be noted that mushrooms cooked in this ancient way are saturated with the aroma of natural wood, so they turn out to be extremely tasty. In order for the harvesting of the mushrooms to pass without any difficulties, the indicated proportions must be strictly observed.

Ten kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is laid in layers. It is very important that horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle is placed and oppression.

The contents of the container are regularly checked for mold growth. If it appears, they immediately get rid of it, change the gauze and process the circle and oppression. After about a month, the mushrooms will be completely ready to eat. They are taken out of the barrel, after putting on sterile gloves.

How to pickle white milk mushrooms with cabbage leaves?

The presence of greenery makes mushrooms more tasty and aromatic. Therefore, many housewives often use this particular recipe. In order for the workpiece to go through quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen must have the following components:

• Eight cabbage leaves.
• Five kilograms of white milk mushrooms.
• Ten sprigs of dill with umbrellas.
• 200 grams of salt.
• Head of garlic.
• Horseradish root.
• Twenty currant and cherry leaves each.

Pre-prepared mushrooms are blanched. Greens are washed in cool running water. As for the cabbage leaves, each of them is divided into small fragments.

Milk mushrooms are placed in a three-liter clean jar, sprinkled with salt, some greens and garlic passed through a press. The layers are alternated until the container is filled. Then the dishes are covered with a lid, a load is placed on top and sent to a cool place until fully cooked.

Non-spice option: product list

It should be noted that the preparation according to this recipe is so simple that even an inexperienced cook can handle it without any problems. Despite the use of a minimal set of ingredients, the mushrooms are quite tasty. Before starting the process, you need to make sure that you have at your disposal:

• Five kilos of fresh black mushrooms.
• 250 grams of coarse table salt.

Cooking technology

Adhered dirt is removed from fresh raw materials, all suspicious areas are cut off and thoroughly washed. The milk mushrooms processed in this way are sent to a capacious enamel bowl, poured with cold water and pressed down with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after that, you can proceed to the next, most important stage.

In order for the harvesting of mushrooms for the winter to take place at an accelerated pace, it is advisable to cut large specimens into several smaller parts. The soaked and prepared mushrooms are placed in a deep wide dish, sprinkling the layers with coarse table salt. A flat object (plate, lid or board) is placed on top, pressed with a load and left for three days. The contents of the container are stirred daily, being careful not to damage the caps. After this time, the pickles are transferred to pre-prepared jars and covered with non-metallic lids. Densely stuffed dishes are sent for further storage in the refrigerator or in the cellar. After two months, the mushrooms will be completely ready to eat.

Onion recipe

Before you salt the milk mushrooms for the winter, you should stock up on all the necessary ingredients. In this case, your kitchen should have:

• A ten-liter bucket of fresh mushrooms.
• 330 grams of salt.
• At least five large onions.

Before starting salting, the milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large saucepan, alternating with salt and onion rings. Place something flat on the last layer and place a load.

After a month and a half, the mushrooms, the preparation of which is considered in today's article, are laid out in clean glass jars and sent to the refrigerator.

Another recipe: list of ingredients

As mentioned earlier, black milk mushrooms are considered conditionally edible mushrooms. Therefore, they are most often harvested using the hot method. In order for you to get a delicious and aromatic snack, you need to stock up on the necessary products in advance. Your kitchen should have:

• One and a half kilograms of fresh black milk mushrooms.
• Four liters of water.
• Six tablespoons of table salt.
• Fifteen peas of black pepper.
• Carnation.
• Bay leaf.
• Five peas of allspice.
• Seven dill umbrellas.

So that the harvesting of the mushrooms is not interrupted by the search for the required components, the above list must be replenished with clean water for brine and vegetable oil.

Process description

First of all, you should deal with mushrooms. They are washed by removing all the dirt with a small brush. After that, the milk mushrooms are poured with clean cold water and left for three hours. It should be noted that in this case it is not at all necessary to soak. But if you nevertheless decide to do this, then after three hours a spacious saucepan is filled with four liters of water and, after waiting for it to boil, coarse salt and mushrooms are sent into it. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.

Meanwhile, the brine is prepared in a separate bowl. To do this, add bay leaves, cloves, salt and two types of peppers to a container of boiling water. At the very end, dill umbrellas are sent to the brine and the stove is immediately turned off.

The cooked milk mushrooms are thrown into a colander so that excess liquid is drained from them, put them in a clean dish and poured with hot brine. To prevent the mushrooms from floating up, they are pressed down with a flat plate on which the press is installed. After that, the container is removed to a cool place. After three days, the mushrooms are laid out in pre-prepared jars, poured with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in a cellar or pantry. After a month, salted milk mushrooms can be served.

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

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

The milk mushrooms you collected must first be well cleaned, remove all the places that seem suspicious to you. Wormy areas need to be cut off, and also do not leave those places in which there are punctures from needles. After that, you need to cut off from each mushroom and a little lower part from the leg. Then rinse the milk mushrooms, changing the water several times.

After that, transfer them to an enameled bucket without chips or a large basin, fill it with water, open it slightly from above with a not too heavy pressure so that all the milk mushrooms are constantly in the water. Change the water often. After a night in the water, the mushrooms will begin to foam. Drain the water immediately, rinse the mushrooms a couple of times, and refill with new water.

In general, milk mushrooms can be soaked from two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such 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, you need to cut them into several pieces. Then these pieces are laid out in a large enamel basin. We put a layer of milk mushrooms tightly - sprinkled everything with salt, and again repeat the same thing until you put out all the mushrooms you have.

Then you need to put a large flat cover on top, install the oppression on it. The mushrooms should stand like this for three days, and you should knead them several times every day. When the time comes, put the mushrooms in sterilized jars. The mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, the mushrooms will need to be tamped tightly enough.

Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time is up, the mushrooms will be completely ready to eat.

2. LOADS OF SALT WITH CABBAGE LEAF

This is a rather old recipe, familiar to our grandmothers.

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

Milk mushrooms - 5 kilograms of mushrooms;
Small fresh horseradish root - 1 piece;
Coarse salt, but without adding iodine - 1 glass;
Garlic - one head of the winter variety;
Fresh currant 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 peel 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 need to be filled with water again, this time for 5 hours. Then you need to thoroughly wash all the prepared herbs, wash and peel the horseradish root. Garlic needs to be peeled, disassembled into separate slices. After that, you need to cut each garlic clove lengthwise into two halves. The horseradish root should be cut into very thin slices.

Next, wash the cabbage leaves thoroughly in cold water, tear them into 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, after which spices with salt and cabbage leaves should go. Then again the mushrooms and so on until the very end, until everything is laid out. After that, take the flat lid and put everything under the yoke.

At room temperature, mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix the milk mushrooms at least 4 times. After you need to lay out the milk mushrooms quite tightly on prepared glass dry sterilized jars. Do not forget to water the milk mushrooms with juice, which was released from them, while the mushrooms were infused.
Cover mushrooms with plastic lids, store in the refrigerator. Such mushrooms are served on the table in two months.

3. LOADS OF SALT WITH ADDITIONAL CHICKEN ONION

This recipe requires the following products:

A bucket of fresh milk mushrooms for 10 liters;
Onion;
Salt - 1.5 cups of coarse salt.

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

4. SALT LOADS 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 in the manner indicated at the beginning of the article.

You need to take salted water for pickling mushrooms, pour 10 liters of water and dissolve 5 tablespoons of salt. The water is changed three times every day, but salt is added only for 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 parts, and the small ones can be salted whole.
Next, you need to take the garlic and peel it, in a container in which you will put the mushrooms for pickling, you need to send it with horseradish leaves. Mushrooms should be placed with their 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 into the refrigerator.

5. LOADS OF SALT WITH MUSTARD

In order to cook salted milk mushrooms 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 - several cloves;
Horseradish leaves;
Allspice to taste.

First, prepare the mushrooms, as indicated above - soak them and cut if necessary. Then you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms in the water. Next, you need to put the container with all this on the fire, boil it 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. Jars are stored in the refrigerator under plastic lids.

Mushrooms cooked in this way can be eaten after 10 days.

6. LOADS OF SALT IN HOT BRINE

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

A kilogram of milk mushrooms;
Bay leaves - 2 pieces;
4 cloves of garlic;
Dill - 5 branches;
5 leaves of currant;

It is necessary to soak the milk mushrooms and process for salting as described above. After that, you need to cut off the legs, in this way marinate only the hats. Then you have to prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on the fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be constantly removed from the mushrooms.
After that, you need to get the mushrooms, wash. After that, take a container for salting, sprinkle the bottom with salt, put 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 cover the top layer with gauze or a towel, and put oppression on top. The oppression should be heavy enough. It is not worth touching the mushrooms themselves 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 then they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and kept in the refrigerator the rest of the time.

And finally, a killer option !!!

7. SALT BARRELS FOR VODKA

Hard and crispy mushrooms with onions and sour cream ... and a glass of vodka covered with hoarfrost. Not a single normal person will remain indifferent!

Ingredients:

Milk mushrooms
Salt (depending on how you steep the mushrooms)
Dried dill (best tops, i.e. umbrellas)
Garlic (cut into wedges)
Bay leaf
Black pepper
Sour cream 150 g.
Bulb onions - 2 pcs.
Greens (parsley or dill)

I do not 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 rinse well. We take a container (where we will salt it) and begin to lay it out in layers: a layer of mushrooms, fill it with salt, again mushrooms. Add spices every 2-3 layers (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - the last layer is thoroughly covered with salt. All this beauty is put under the press and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

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

Drain the water, chop the mushrooms, add the sour cream.
Add the onion cut into half rings.