Salting milk mushrooms in a cold way

Milk mushrooms have long been considered the most valuable and high-calorie mushrooms. Their nutrients are perfectly absorbed by the body, and any dish of salted mushrooms has an inimitable taste. Cold-salted milk mushrooms are especially delicious. It is cold salting that contributes to the preparation of an unusually juicy and fragrant mushroom dish. And although it is not easy to find rich “brunch places”, it’s still worth it, because the final result will exceed all culinary expectations. Fans of mushroom snacks especially revere milk mushrooms, so they approach the technology of their salting carefully and seriously. Among the huge variety of recipes for the cold method of pickling mushrooms, there is one good recipe, with simple ingredients. Ingredients for cold pickling of mushrooms:

• milk mushrooms - 5 kg;
• horseradish (leaves and root);
• garlic;
• cherry or currant leaves;
• dill stalks;
• salt of medium grinding - 2 cups;

Recipe for salting milk mushrooms in a cold way

The first thing to do with mushrooms is to wash and clean them. Further, it is already possible to shift the milk mushrooms into a deep and wide dish (pot, bucket, and similar volumetric containers). The dishes should be glass, enameled or plastic. Pour the mushrooms in a bowl with cool running water and cover with a voluminous non-convex plate, on top of which put some weight (for example, a full can of water) for oppression. Take the filled mushrooms to a cooler place (basement) and leave the milk mushrooms for 3 days. Change the water in the container with mushrooms at least 3 times a day. Between the mushroom layers, it is imperative to lay out chopped horseradish roots and peeled garlic so that the taste of homemade preparations for the winter from mushrooms turns out to be more piquant and rich. All mushrooms must be covered with double or even triple gauze, on which horseradish (several leaves) must be laid out so that the mushrooms do not darken.

Cold salting of mushrooms

On top of the leaves of horseradish, you can spread the greens. It is necessary to press down the mushrooms from above very strongly so that a brine stands out from them, which completely covers the milk mushrooms. In this state, the mushrooms should stand quietly for up to 1 month in a cool place. Look sometimes at the top of the mushrooms so that they do not “peep out” of the brine and do not become dry, otherwise they may become moldy. After pickling the mushrooms, they will need to be transferred to sterilized jars and not closed with lids. You can not remove the mushrooms from the pickle container, just leave the bowl with mushrooms in a cold place. You should get clean and light mushrooms, but just in case, it is better to rinse the top mushroom layer. Such a cold salting of mushrooms makes an excellent snack and filling for caviar, salads and even meatballs from mushrooms. On any festive or everyday table, salted milk mushrooms will be an affordable and tasty luxury. Having tried such a cold mushroom pickle once, you will no longer be able to deny yourself the pleasure of feasting on this dish every year!

The recipe for salting milk mushrooms in a cold way with a photo

How to pickle milk mushrooms for the winter: video

This video describes in detail the process of pickling mushrooms, explains how to quickly and easily pickle mushrooms at home.

A simple recipe for salting milk mushrooms at home

Mushrooms contain the maximum amount of protein in their composition, which is why the product is of high value. Many housewives prefer to salt milk mushrooms for the winter, so that later they can enjoy a snack at any convenient time. Crispy fragrant mushrooms are served not only to the everyday, but also to the festive table. In order to preserve all the useful elements and remove toxins from the cavity of the mushrooms, it is important to carry out the salting correctly.

Features of the procedure

1. Mushrooms have the unpleasant property of absorbing poisons from the environment. You can not eat salted raw milk mushrooms without pre-treatment. Otherwise, instead of useful properties, you will stuff the body with “toxins”.
2. The best place for harvesting is considered to be a thicket or clearing away from highways. It is strongly not recommended to collect milk mushrooms near the highway, industrial plants and other enterprises that emit gases into the environment (unfavorable areas in terms of ecology).
3. Before salting, sort out the milk mushrooms, exclude wormy and damaged specimens. As mentioned earlier, mushrooms absorb all the garbage, so it must be eliminated. Scrub the stains with a soft sponge or a child's toothbrush. If the dirt cannot be cleaned, send the milk mushrooms to a basin of water, repeat the manipulations after 2 hours.
4. In the process of sorting and cleaning, chop the mushrooms into 3-4 parts along the fibers. If desired, you can separate the caps from the legs, and then carry out the salting separately. Some housewives prefer to pickle hats, and make mushroom caviar from the legs.
5. To soak, fill the fruit with cold water completely. Drown the milk mushrooms with a plate, put a three-liter jar of liquid on the dishes (arrange a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, milk mushrooms are washed 3-5 times, while attention is paid to each fetus.
6. For manipulations with mushrooms, glass, ceramic, wooden containers are suitable. Do not use metal and earthenware, the first containers oxidize, the second ones absorb all the juice and aroma.

Traditional option

• mushrooms - 6 kg.
• salt (table, coarse) - 320-340 gr.

1. Sort through the collected milk mushrooms, eliminate rotten and spoiled specimens. It is also necessary to cut off the holes that were formed from the puncture of coniferous trees.
2. Cut off about 3 mm from the leg, rinse the mushrooms in the basin, constantly change the water. Now choose a suitable dish for soaking, send milk mushrooms into it, fill it with cold water.
3. Put a plate on top, set oppression (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water, and not floating on the surface.
4. Change the liquid every 4 hours so that the milk mushrooms do not stagnate. After 7-10 hours, foam will begin to form in the water, you need to drain it immediately. After that, rinse the mushrooms 3-4 times, pour water again.
5. The duration of soaking is 3-5 days, during which time all toxins will come out of the mushrooms. In the process of soaking, the fruits will decrease in size due to the loss of juice. After the mushroom pulp ceases to be bitter, the mushrooms can be salted.
6. Chop the milk mushrooms into small pieces (along the fibers), if desired, leave only the hats, and put the legs on the caviar. Put the slices in a suitable dish, sprinkle with salt. Alternate the components in layers (salt-mushrooms-salt).
7. After salting, place the contents under the press, placing a flat plate and a bottle of water on top of it. Oppression is maintained for 3 days, throughout the entire period the mushrooms must be periodically mixed (about 4 times a day).
8. Sterilize the container in advance using a water bath or oven. Dry the jars, spread the pickled mushrooms on them. Pack the contents tightly, as the milk mushrooms are stored without marinade.
9. Seal the composition with nylon lids. Send in the cold, the exposure time is 1.5-2 months, during this period the mushrooms will infuse and be ready for use.

Hot pickling method

• garlic - 6 teeth
• mushrooms - 2.2 kg.
• drinking water - 2.2 liters.
• table salt - 85 gr.
• laurel leaf - 4 pcs.
• pea pepper - 6 pcs.
• dried cloves - 4 stars

1. Pre-rinse and soak the mushrooms in running water, change the liquid every 4 hours. The aging period is 3 days, during which time all the bitterness will come out of the mushrooms. The fruits will decrease in volume due to the loss of juice.
2. Mix water with bay leaf, salt, cloves, pepper, pour the mixture into a saucepan. Put on the stove, simmer on medium power until the crystals dissolve. Chop the mushrooms and send them to the brine, simmer for half an hour, remove the foam with a slotted spoon.
3. Remove the mushrooms from the stove, add chopped garlic to the brine. Set oppression (a flat plate and a five-liter bottle), leave the mushrooms to languish in brine. Send the contents to the cold, wait 30 hours.
4. Engage in the sterilization of cans, dry the container. Boil the mixture of mushrooms and solution over high heat for 10 minutes. Pour the contents into hot containers, carefully tamp the milk mushrooms.
5. Seal the composition with tin lids, turn the neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until cool, move to the cold.

• purified water - 4.5 liters.
• mushrooms - 4.7 kg.
• onion - 900 gr.
• crushed sea salt - 225 gr.

1. Sort the milk mushrooms, eliminate all unnecessary, clean the mushrooms with a soft sponge. Rinse the fruits under the tap several times, then send them to a basin of cold water. Set oppression, soak milk mushrooms for 3 days.
2. After 7 hours after the start of soaking, foam forms on the surface, drain the liquid. Change water 4 times a day. When the mushrooms decrease in size, they will lose their bitterness. It is at this point that you can start salting.
3. Prepare a solution of 4.5 liters. filtered water and 60 gr. salt, wait for the granules to dissolve. Pour the mushrooms with the composition, leave for 11-12 hours. During the entire soaking period, rinse the fruits 2 times.
4. Now remove the milk mushrooms, and set the brine aside, you will need it. Partially dry the mushrooms. Peel the onion, chop it finely (rings or half rings), add milk mushrooms and the remaining salt.
5. Put the contents (onions, mushrooms, salt) under pressure, wait 48 hours. Stir the composition of the container every 7 hours. Sterilize the jars, spread the finished mushrooms on them, tamp well.
6. Fill with brine, cork with nylon lids, send to the cold or cellar for infusion. After 2 days, you can start tasting mushrooms.

Salting in cabbage leaves

• currant leaves - 25 pcs.
• cherry leaves - 25 pcs.
• mushrooms - 5.5 kg.
• crushed salt - 330 gr.
• garlic - 10 cloves
• fresh dill - 1-2 bunches
• cabbage leaves (large) - 12 pcs.
• drinking water - 5.5 liters.

1. Sort the mushrooms, wash the caps with a soft brush, cut off the legs. Rinse the fruits under the tap, then transfer to a basin and fill with cold water. Soak milk mushrooms for 2.5-3 days, renew the liquid every 6 hours.
2. When the specified period expires, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 gr. salt with filtered water, wait for the crystals to dissolve. Pour the mushrooms with brine and set oppression, wait 12 hours.
3. Remove the mushrooms from the solution every 4 hours, rinse them with plain water. After the allotted time, remove the fruits from the salty liquid, leave in a colander to dry.
4. Chop garlic into plates, chop fresh dill, rinse cabbage, currant and cherry leaves. Sterilize the jars, start laying out the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. Pack the contents so that the mushrooms reach the edges of the jar. Cork with plastic lids, insist in the refrigerator for 1.5-2 months. During this period, the fruits will be salted as much as possible, so you can start tasting.

Before salting, milk mushrooms must be soaked. Such a move will allow the poisons to be removed from the cavity of the mushrooms, making them usable. This step cannot be skipped, otherwise you will not get rid of the bitter taste.

Video: how to quickly pickle milk mushrooms

With the onset of the mushroom season, people went to the forests in families and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only whites, milk mushrooms and mushrooms. And it is not surprising, because real whites, milk mushrooms and saffron milk mushrooms do not have poisonous counterparts. Therefore, there is no information about mushroom poisoning in Russia until the middle of the 18th century.

In Russian national cuisine, mushrooms have always been given a special place and there were many recipes with them. These are pies, and soups, hodgepodges, roasts ... Salted mushrooms - fragrant milk mushrooms were especially valued, they were even exported to neighboring countries.

There are two ways of harvesting milk mushrooms: the so-called "hot" method, when the mushrooms are pre-boiled, and the "cold" method, when the mushrooms are salted raw. Today we will figure out how to salt milk mushrooms in a cold way in jars. But to treat yourself to such mushrooms, it will take more than one day and even more than one week.

And, of course, in order to cook salted milk mushrooms in a cold way, first we have to go on a "silent hunt", milk mushrooms like to hide among the needles or under the foliage.

We clean the milk mushrooms and wash them from forest debris. To get rid of bitterness, milk mushrooms are soaked in water for 2-3 days, changing the water in the morning and evening.

At the first stage, we need to salt the milk mushrooms, so only mushrooms and salt are needed. We take salt not iodized and without any additives in the form of vitamins.

Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. True, I already do everything by eye, for several years I got used to it and learned. At the bottom of the bucket, pour a little salt and spread the soaked milk mushrooms, salt again. And so on, layer by layer.

In the middle of the bucket, add a teaspoon of sugar, for a better formation of lactic acid bacteria. By the way, in the old days, whey was used for this.

The bucket is filled with mushrooms. On top we put a plate and a small load, which can then be increased. In this case, I have a carafe of water. We leave the mushrooms for a day.

After a day, a lot of liquid will stand out.

At the second stage, we need fragrant leaves, spices, garlic and horseradish. I wash and clean everything. Cut horseradish and garlic into slices. It is good if there are oak or cherry leaves.

We lay out the salted milk mushrooms in jars, sprinkling with slices of garlic and horseradish, add peppercorns, blackcurrant and laurel leaves. Mushrooms are laid more tightly, but without fanaticism.

We close the lids, but not tightly. There is a process of salting and fermentation, so brine can flow out. At this stage, I put small plates under the jars. We send it to a cold place (refrigerator, balcony, cellar) for 30-40 days, where salted milk mushrooms will reach the desired degree of readiness in a cold way.

Now you know how to salt milk mushrooms in a cold way in jars. Bon appetit!

And this is for your mood! A squirrel picked mushrooms with us.

Even in the days of Ancient Russia, people knew recipes for salting various types of milk mushrooms. They were collected not in baskets, but in whole carts and salted in bulky wooden barrels, in order to later enjoy this exquisite taste during feasts and feasts. If you have ever done such culinary experiments on your own, you probably know that the process of pickling and salting such wild mushrooms takes a very long time. Fortunately, modern chefs know how to quickly pickle milk mushrooms, and are happy to share their recipes.

Ingredients:

• milk mushrooms - 1 kg;
• salt - 0.05 kg;
• black pepper - 10 or 12 peas;
• water - 2 liters;
• garlic - 1 head;
• dried dill;
• fresh horseradish leaves;
• Bay leaf.

Cooking process:

1. If you want to go fast, it's worth knowing that without a thorough three-day soak, these foods are not entirely safe to eat. In any case, fresh mushrooms must be very carefully cleaned and soaked in cold water, which needs to be changed from time to time.
2. After soaking, rinse the products, pour them into a deep saucepan, fill with water and be sure to salt. In this liquid, the mushrooms should be boiled to finally boil out the bitterness and small particles of debris. The brine itself is prepared separately, according to the proportions that were indicated in the list of ingredients. To do this, boil water with salt, bay leaf and black pepper.
3. When the brine is ready, you should lower the pre-boiled mushrooms into it and cook for about 10 minutes. Only after that, you can add more peeled garlic and dry dill seeds to the pan. Thoroughly mix the mixture with the mushrooms, cover with a lid or a flat plate, and then wait until the brine has completely cooled at room temperature.
4. In this form, a pan with milk mushrooms should be stored in a cold place for several days, but not more than a week. Then they can be packaged in sterilized jars, pour the marinade, add a little vegetable oil to each jar for taste and send the pickles to the refrigerator. Such a quick salting of mushrooms will not take you much time and will practically not cause trouble. They will be completely ready for use in three or four weeks, but even after 10-15 days such milk mushrooms are already very tasty.

Quick cold salting

Ingredients:

• milk mushrooms - 10 kg;
• rock salt - 0.4 kg;
• garlic - 5 heads;
• dried dill - a few stems;
• currant and horseradish leaves.

Cooking process:

1. Quickly and simply milk mushrooms are salted in wooden barrels. First you will need to wash them thoroughly under running water, paying special attention to this procedure. Then the cleaned mushrooms are folded into a deep bowl for soaking. It can be a bucket, an enamel pan or even a barrel. Cold water should completely cover each breast. In this form, they will stay for about three days, the water needs to be changed every 3-5 hours, otherwise the products will turn sour and deteriorate.
2. Soaked milk mushrooms can be rinsed a little, dried and laid in layers on the bottom of the barrel for salting. Lay the mushrooms with their caps down, very tightly to each other, and each layer must be sprinkled with salt along with herbs and spices. The topmost layer should be covered with horseradish leaves, and a dense layer of clean gauze should be placed on top, which should become a support for a wooden circle with oppression. Under pressure, the mushrooms will release juice. It is necessary that it completely covers the products.
3. The level of marinade in the barrel should be monitored for 3 or 4 weeks. That is how much time the products need for complete salting and acquiring an excellent taste. Mold can appear on the surface of the pickles, you need to get rid of it in time.

An accelerated version of salting from boiled mushrooms

Ingredients:

• milk mushrooms - 10 kg;
• Dill seeds;
• cabbage leaves;
• rock salt;
• garlic.

Cooking process:

1. Sort freshly picked forest milk mushrooms, throw away spoiled food and free the mushrooms from grass, debris and dirt. After that, they need to be folded into a deep bucket or bowl and poured with cold water, which will completely cover the milk mushrooms. Mushrooms should be allowed to stand for about 2-3 hours.
2. Then each mushroom will need to be rinsed under running water, rubbed with a brush, freed from the legs and sent to a deep clean bowl. Many mushroom pickers believe that you can get rid of the bitterness of mushrooms without prolonged soaking. Instead, mushrooms are sent to the fire in a pot of cold salted water, brought to a boil and boiled for about half an hour. The cooking procedure should be repeated again with a new portion of water. It is due to this that a really fast ambassador of milk mushrooms is obtained.
3. Remove boiled mushrooms from the pan with a slotted spoon and cool. It is better to drain the broth, but some housewives leave it in the refrigerator for making soups and sauces.
4. It is best to salt milk mushrooms quickly in a bucket. Sprinkle the bottom of the dish generously with rock salt, fresh garlic cloves and dried dill seeds. Only after that you can start laying the mushrooms with caps down. Each new layer is sprinkled with salt. Finally, place a flat weighted plate on the food, which will help the mushroom marinade to release as soon as possible. If your own mushroom juice is not enough, you can add a little broth from the refrigerator.

In this form, the mushrooms are salted for several days. Then they need to be laid out in jars, and covered with cabbage leaves on top. Cover the pickles with nylon lids and refrigerate. After a week, they can be served with fried potatoes or as an independent snack. This is the fastest way to pickle mushrooms.

Milk mushrooms have long been considered one of the best among conditionally edible mushrooms. Their name comes from the Old Slavonic "Gruzdi", which means "heap", due to the growth characteristic of Mushrooms in large clusters in one place. Due to their nutritional and beneficial properties, they are popular among culinary specialists. It is best to salt milk mushrooms in a cold way, because this way they will not only retain nutrients, but also become very juicy and fragrant. Guests will definitely appreciate such an appetizer on your holiday table.

Salted milk mushrooms have a pleasant elastic texture, they are especially good as a savory snack seasoned with onions, sour cream and herbs (as in the photo)

Salting Features

Before salting mushrooms, they need to be sorted out well, cut off damaged, rotten or wormy places. It is also necessary to clean the mushrooms of debris, and if the dirt does not leave, soak them for 1 hour in cold water.

Milk mushrooms themselves have a bitter taste and in order to get rid of it, you need to soak them in cold water. To do this, place the mushrooms in a suitable container and fill with water so that it covers them completely. To prevent the milk mushrooms from floating up, press them down with a suitable plate with a small weight on top. After that, you need to leave the mushrooms to soak for 2-3 days, changing the water 3 times a day.

Not all dishes are suitable for salting milk mushrooms, but only enameled, wooden or glass.

Recipes for salting milk mushrooms in a cold way

We suggest that you familiarize yourself with several recipes for pickling mushrooms and choose the most suitable for you.

Thanks to this salting, the mushrooms will be very soft and tasty.

Volume: 5 l

Ingredients:

• fresh white milk mushrooms - 5.5 kg;
• rock salt - 300 g;
• black pepper sweet peas - 2 tbsp. l.;
• garlic - 15 cloves.

Cooking:

Prepare a container for salting. It can be a wooden barrel or an ordinary enamel pan. Cut and put 3 cloves of garlic and 10 peppercorns on the bottom of the dish, sprinkle everything with a generous handful of salt. Start laying the pre-soaked mushrooms in layers with the hats down. Please note that the thickness of the layers should not exceed 5 cm. Spread chopped garlic, a few peppercorns and sprinkle with salt on each layer. Don't be stingy with the garlic, as it gives the mushrooms a rich flavor and prevents mold. After all the mushrooms are laid out, it is necessary to build oppression. Take a dish that is suitable in size, press the mushrooms with it and put some kind of weight on top. Keep the workpiece in a cool place where the temperature does not exceed 10℃. After 2 months of such salting, you can start tasting.

You can learn more about this method from the video:

Although according to many foreign classifications, the black mushroom belongs to inedible varieties of mushrooms, in Russia it has long been respected and considered one of the best for pickling. We offer one of the ways in which you can pickle fragrant and very tasty milk mushrooms for the winter.

Volume: 5 l

Ingredients:

• fresh black milk mushrooms - 5.5 kg;
• rock salt - 300 g;
• garlic - 10-15 cloves;
• grape leaf - 10 pcs.;
• blackcurrant leaf - 10 pcs.;
• cherry leaf - 10-15 pieces;
• horseradish leaf - 10 pcs.

Cooking:

At the bottom of a glass jar, put 1-2 leaves of currants, grapes, cherries and horseradish. Arrange the mushrooms on top in a single layer, caps up. Cut 2 cloves of garlic and add to the jar, cover the entire layer with salt. Lay leaves again, garlic, and then mushrooms, salt. Proceed in the same way until the jar is full. Mushrooms should be packed tightly. The last layer should be only from horseradish leaves, as it has bactericidal properties. The next step is the installation of oppression. It is necessary to choose a load suitable for the neck of the can. Many use a smaller jar filled with water. Salted mushrooms should be put in a cool place and after a month it will be possible to take a sample.

This is the standard method for pickling mushrooms. If you have never encountered salting such mushrooms before, then this method is perfect for you.

Volume: 5 l

Ingredients:

• fresh white milk mushrooms - 5.5 kg;
• rock salt - 300 g;
• dry dill - 10 umbrellas;
• horseradish, root - 5 pcs.;
• horseradish, leaves - 10 pcs.;
• garlic - 10 cloves;
• blackcurrant leaf - 10 pcs.

Cooking:

To begin with, mushrooms need to be soaked in cold water for 2-3 days, changing the water 3 times a day. After that, we get rid of excess moisture by laying them on paper towels. Now sprinkle each mushroom with salt, and then put in layers in a salting container. Between the layers of mushrooms, add peeled garlic cloves and pieces of horseradish root. After filling the container, cover the mushrooms with horseradish leaves, and then with clean gauze folded in half. In conclusion, we put oppression on top of such a weight that, after extracting the juice, the milk mushrooms are completely covered with it. We take the mushrooms to a cool place for 1 month. It is important to ensure that the mushrooms that are on top do not remain dry, otherwise mold will form. After they are salted, we transfer the mushrooms to sterilized jars, but do not twist the lids, but simply close them tightly. We leave to store in the cold. Thanks to salting in this way, the mushrooms will remain snow-white and clean.

Bon Appetit!

The mushroom has long been considered the best mushroom for pickling. Next, we will tell you how to cook juicy, crispy milk mushrooms in Altai.

Volume: 10 l

Ingredients:

• fresh white milk mushrooms - 11 kg;
• rock salt - 0.5-0.6 kg;
• dry dill - 15-20 umbrellas;
• garlic - 5 heads;
• black pepper sweet peas - 5 tbsp. l.;
• dry cloves - 15-20 pcs.

Cooking:

Pour milk mushrooms with cold water and leave to soak for 2-3 days, changing the water 3 times a day. After that, put the mushrooms in the prepared container in layers. Sprinkle each layer with salt and prepared spices to taste. After the container is filled, the top layer should be covered with clean gauze or a cotton towel. Then install oppression (a jar of water, a stone). Next, the mushrooms should be removed in a cold place. If after a few days the oppression is not covered with brine, then you need to increase the weight of the oppression. In about a month, Altai-style fragrant mushrooms will be ready.

As you can see, pickling milk mushrooms in a cold way is very simple. And most importantly, thanks to such salting, their beneficial properties are not lost. Salted milk mushrooms will be an excellent snack on your holiday table or a valuable ingredient for a variety of everyday dishes.

Video

You can find several recipes for cold pickling of mushrooms in the following videos:

Text: Anna Smirnova

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