It is probably difficult to find such a person who does not like salted or pickled mushrooms ..
Many housewives choose milk mushrooms for harvesting mushrooms for the winter, and this is not at all surprising, since these mushrooms really turn out to be very tasty.

In general, few people know that a mushroom is not quite an edible mushroom. That is, it can easily be called edible, but only after it has undergone the necessary processing. But on the other hand, milk mushrooms are very convenient to collect, there is absolutely nothing complicated about this, since such mushrooms usually grow in fairly large groups.

Previously, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today there are other recipes for blanks that we have no right to refuse, especially if you are an avid mushroom picker. And since you like to pick mushrooms, it is not surprising that you will also have to learn how to cook them.

In fact, the main feature of these mushrooms is that they contain milk, a kind of bitter juice, which we must definitely get rid of before we start cooking from this type of mushroom, and even more so put them on the table. First, the mushrooms for this are cleaned of forest debris, branches and needles, and then they need to be soaked for quite a long time. After the milk mushrooms need to be washed until white.

Why is soaking so important?

The fact is that milk mushrooms contain substances that are quite easy to poison, that is, real toxins. So that these toxins do not get into our body, you need to thoroughly wash the milk mushrooms, put them in a container, pour them gently with very cold water and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will definitely float, so it's better to take a large lid from an enamel pan and put them on top. It is best if you soak the milk mushrooms for as long as possible - two days. In order for the mushrooms not to deteriorate during this time, and the water in them does not bloom, it is necessary to change it as often as possible. Then you need to wash the milk mushrooms, which you soaked for the right amount of time, several times in running water. Only after that can we say that these mushrooms are completely ready for seaming and the risk of getting some kind of poisoning is simply minimal.

1. Milk mushrooms salted for the winter. simple recipe without spices.

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

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

The milk mushrooms you have collected must first be cleaned well, and all places that seem suspicious to you must be removed. Wormy areas need to be cut off, and also do not leave those places in which there are punctures from the needles. After that, you need to cut off each mushroom and a little lower part from the stem. Then be sure to rinse the milk mushrooms, while changing the water several times. After that, transfer them to an enameled bucket without chips or a large basin, fill with water, slightly open the top with a not too heavy oppression so that all milk mushrooms are constantly in the water. Change water often. After a night in the water, the mushrooms will begin to foam. Immediately drain the water, rinse the mushrooms a couple of times, pour new water again.
In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such a soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking mushrooms, they need to be cut into several pieces. After these pieces are laid out in a large enameled basin. They put a layer of mushrooms tightly - sprinkled everything with salt, and repeat the same thing again until you lay out all the mushrooms you have.

After you need to put a large flat lid on top, install oppression on it. Mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, arrange the mushrooms in sterilized jars. Mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, it will be necessary to compact the mushrooms tightly enough. Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time has elapsed, the mushrooms will be completely ready to eat.

2. Salted milk mushrooms for the winter.

For this recipe, you will need to take the following products:

• - Black milk mushrooms - 1 kilogram;
• - Dill umbrellas - 5 pieces;
• - Vegetable oil;
• - Garlic - 5 large cloves;
• – Water;
• - Sea salt, but not iodized - 2 tablespoons with a slide.

To begin with, put water on fire, let everything boil, and then pour quite a bit of vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we talked about above, must be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms on a colander. In this case, the water should completely drain from the mushrooms.

Put the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the 5 cm long dill stalks, we will still need them, but a little later. Next, you need to put oppression on the mushrooms from above so that they fit snugly against each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. After oppression, you need to return to the place for another 12 hours. Then you need to spread the milk mushrooms into jars, press them down a little and fix them with dense dill stems laid out crosswise.

Mushrooms, as they are ready, in jars need to be filled with brine, which will turn out in the process of insisting milk mushrooms under oppression. After that, put the mushrooms in the refrigerator for a month under nylon lids.
You can try them no earlier than 30 days.

3. Milk mushrooms salted with cabbage leaves for the winter.

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

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

• - Milk mushrooms - 5 kilograms of mushrooms;
• - Horseradish root fresh small size - 1 piece;
• - Coarse salt, but always without the addition of iodine - 1 cup;
• - Garlic - one head of winter variety;
• - Currant fresh leaves without damage - 20 pcs;
• - Cherry leaves without damage - 20 pieces;
• - Fresh dill - one bunch;
• - 8 cabbage leaves.

First you need to sort out all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - about 5 tablespoons of salt were added to 10 liters of water. After that, the mushrooms again need to be filled with water, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and clean the horseradish root. Garlic needs to be peeled, disassembled into separate cloves. After that, you need to cut each garlic clove lengthwise into two halves. Horseradish root should be cut into very thin plates.

Next, wash 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, followed by spices with salt and cabbage leaves. Then mushrooms again and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.
At room temperature, mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly in prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with the juice that stood out from them while the mushrooms were infused.
Mushrooms close with plastic lids, store in the refrigerator. Such mushrooms are served on the table after two months.

4. Salted milk mushrooms for the winter with the addition of onions.

For this recipe you need the following products:

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

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

5. Salted milk mushrooms in oak leaves.

In order to cook milk mushrooms with oak leaves, you need to take the following products and spices:

• - Milk mushrooms - one kilogram;
• - Salt - 3 tablespoons without top;
• - Garlic - 5 cloves;
• - Dill with an umbrella - a bunch;
• - Oak leaves - 3-4 small leaves without damage;
• - Cherry leaves - 3 pieces;
• - Horseradish leaf - 1 piece;
• - Black pepper - 6 pieces.

First, the mushrooms must be prepared for salting according to the method indicated at the beginning of the article.

Water for salting mushrooms should be taken salted, pour 10 liters of water and dissolve 5 tablespoons of salt. Water is changed three times every day, but salt is added only the very first time.

After that, you need to cut off part of the legs from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several pieces, and the small ones can be salted whole.

Next, you need to take the garlic and peel it, into the container in which you will put the mushrooms for pickling, you need to send horseradish leaves. Mushrooms should be put with caps down, and so a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If the brine is not enough. then the load must be even heavier.
Mushrooms stand like this for about a month, and then they are laid out in jars and put in the refrigerator.

6. Salted mushrooms with mustard.

In order to cook mushrooms salted with mustard, you need to take the following ingredients:

• - Fresh milk mushrooms - 1 kilogram;
• - Salt - 2 tablespoons;
• - Water - half a liter;
• - Dill - 1 umbrella;
• - Grain mustard - 1 teaspoon;
• - Garlic - a few cloves;
• - Horseradish leaves;
• - Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut them, if necessary. After you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms into the water. Next, you need to put a container with all this on fire, boil after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Banks are stored in the refrigerator under polyethylene lids.
Mushrooms prepared in this way can be eaten after 10 days.

7. Milk mushrooms salted in hot brine.

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

• - Kilogram of mushrooms;
• - Bay leaves - 2 pieces;
• - 4 cloves of garlic;
• - Dill - 5 branches;
• - 5 currant leaves;

It is necessary to soak the milk mushrooms and process for salting as described above. After you need to cut off the legs, in this way I pickle only hats. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.

After that, you need to get the mushrooms, wash them. After that, take a container for salting, sprinkle its bottom with salt, lay the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After that, you need to sprinkle with all the spices and salt, and the top layer is covered with gauze or a towel, and oppression is placed on top. The grip should be heavy enough. The mushrooms themselves should not be touched during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have a wooden one. Let the mushrooms be indoors for 2 days, and after that they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!! Salted vodka pods..)))

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with frost. No normal person will remain indifferent!

Purpose:
For lunch: For a snack
For the holiday table
On nature
For dinner: For a snack
Unexpected guests: For a snack

Ingredients:

• – Milk mushrooms
• - Salt (depending on how to soak the mushrooms)
• – Dried dill (tops are best, i.e. umbrellas)
• - Garlic (cut into slices)
• - Bay leaf
• - Black pepper
• – Sour cream 150 g.
• - Onion - 2 pcs.
• - Greens (parsley or dill)

Recipe:
I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We wash well. We take a container (where we will salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, mushrooms again. After every 2-3 layers, add spices (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - the last layer is carefully covered with salt. All this charm is under pressure and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

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

Drain the water, chop the mushrooms, add sour cream.

Add half-cut onions.

Sprinkle with herbs, take out vodka, pour a glass of wine for your beloved man and .... listen to how smart and beautiful you are ..)))

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Greetings, my dears!

Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch mushrooms at the festive table, especially on New Year's Eve, which is just around the corner (some four months left!).

By the way, in ancient times in Rus', the mushroom was called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day the breast is considered inedible, so it is not eaten even in salty form.

For salting, mainly the white representative of this fungus is used. While in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish hat. However, in our article you will also find a very tasty recipe for pickling black mushrooms. So get creative and enjoy the fruits of your labor! Happy preparations!

Mushrooms cooked according to this recipe are incredibly crispy and mouth-watering. It is especially pleasant to serve them to the table along with onions and vegetable oil.

Ingredients:

• Milk mushrooms
• Garlic
• Dill or fennel seeds

We clean and soak the mushrooms in a bowl of water. We insist for a day. We drain the water several times to get rid of bitterness.

We put oppression in the form of a plate so that the milk mushrooms are completely immersed in water.

After a day, we remove the remaining dirt from the mushrooms with a brush and transfer them to a clean container.

Fill with water so that the milk mushrooms are completely immersed in water. We put on fire.

Immediately after boiling, we note the time and boil the mushrooms for no more than five minutes! Otherwise, they will not turn out crispy.

With the help of a slotted spoon, we take out the milk mushrooms from the pan and transfer them to another container.

Sprinkle the first layer of mushrooms with salt.

We put it under pressure and leave it for two days at room temperature, not forgetting to periodically check the mushrooms.

Let's take the pressure off.

We begin to put the milk mushrooms in a jar, not forgetting to flavor each layer with garlic and dill. The procedure is repeated until the jar is full.

We pierce the mushrooms near the walls of the jar several times with a knife so that excess air does not form, and the brine penetrates down.

Sprinkle the rest of the garlic and fennel seeds on top.

Fill the jar to the brim with boiled salted and cold water. We close with a capron lid. We send milk mushrooms for storage for a month in the refrigerator. After that, you can eat, bon appetit!

How to salt raw mushrooms (mushrooms) in a hot way - a simple winter recipe in jars

Well, just very tasty mushrooms are obtained if you cook them using this technology. Most importantly, do not spare salt and water for them!

Prepare for 2 buckets of milk mushrooms:

• 6 liters of water
• 18 tablespoons salt (heaping)
• Bay leaf
• black peppercorns

Step by step cooking method:

Rinse mushrooms well.

Divide them into clean containers.

Fill with water and put on fire to boil.

Bring to a boil and immediately remove the foam.

Lower the heat and cook for 5 more minutes.

Drain the water through a colander. While the milk mushrooms cool down a bit, prepare the brine: pour water into the pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.

At the bottom of each pre-washed jar, place one bay leaf and a third of a teaspoon of black pepper.

Arrange the mushrooms loosely in the jars.

Fill with hot brine and close the jars with nylon lids. Put our blanks in a cool place and after 40 days enjoy their incomparable taste.

Tip: be sure to check that the jars are filled with brine to the brim, otherwise the mushrooms will darken!

Proper salting of dry milk mushrooms for the winter in a hot way

This recipe will provide you with a delicious mushroom appetizer for the holiday table. Your guests will love it, you'll see!

We will need:

• dry milk mushrooms
• horseradish leaf
• raspberry leaf
• cherry leaf
• oak leaf
• 2 dill umbrellas
• Bay leaf
• carnation
• allspice

Step by step cooking method:

Soak for 6-7 days, changing the water three times a day.

We put on fire, bring to a boil and cook over low heat for 15-20 minutes.

Drain the water through a colander and leave the mushrooms to cool for 30 minutes.

At the bottom of the salting container we spread the bay leaf, allspice, cloves, garlic and a couple of pinches of salt.

We also add a couple of cherry leaves and one leaf of raspberry, horseradish, oak, as well as a dill umbrella.

We spread the first layer of mushrooms, sprinkle them with a pinch of salt and again spread the same spices and seasonings as for the first layer.

After laying the last layer, cover the mushrooms with leaves.

We cover the container with mushrooms with gauze and put the press. We remove the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure that there is brine in the mushrooms, otherwise they will deteriorate!

If you do not want to store milk mushrooms in such a container for a whole month, you can arrange them in jars and add salt water to each of them.

How to salt milk mushrooms quickly and simply not for the winter?

I really like this recipe, because you can eat such mushrooms after 5 days. I do not like the cold way of pickling mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning by them increases.

Take the following ingredients:

• Milk mushrooms
• Garlic
• Black peppercorns
• Bay leaf

Step by step cooking method:

Rinse and soak the mushrooms overnight, changing the water two to three times during this time.

Transfer the mushrooms to a saucepan with slightly salted water, put on the stove, wait for it to boil and then cook on the fire for 20-30 minutes.

Cool the mushrooms until warm.

Prepare garlic, black peppercorns, bay leaf and salt.

Salt each mushroom and place in a bowl with a hat down.

Place garlic, bay leaf and pepper on each layer of mushrooms.

Set the oppression and put the mushrooms in the refrigerator. After 5 days, you can enjoy ready-made salted milk mushrooms, bon appetit!

Recipe on how to salt black milk mushrooms in a hot way (in brine)

Most often, porcini mushrooms are used for salting. However, black is no worse. Especially if you know how to cook them properly. So try it, good luck!

Prepare:

• Black milk mushrooms
• dill umbrellas
• Bay leaf
• Garlic
• peppercorns

Step by step cooking method:

Clean the mushrooms and scrape their legs. Fill with water.

Soak for a day, not forgetting to change the water for black milk mushrooms a couple of times.

The next day, drain the water and rinse the mushrooms.

Fill the pot with water and put on fire.

After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and boil them over medium heat for 40-45 minutes.

Drain the water through a colander and leave the mushrooms to cool.

Put the dill and garlic in the bottom of the jar.

Spread a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of mushrooms.

Top each layer of mushrooms with dill and garlic.

Cover with gauze on top, put a press and leave in a cool place for 2 weeks.

How to salt white milk mushrooms for the winter in jars in a cold way - the right recipe at home

My grandmother knows this way. Moreover, milk mushrooms always turned out to be very tasty and fragrant. If you want to try, welcome to the table!

Ingredients:

• White milk mushrooms
• Garlic
• Allspice
• Black peppercorns

Step by step cooking method:

Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.

Thoroughly wash each breast with a dishwashing sponge.

At the bottom of the pan we put chopped cloves of garlic, peas of allspice and black pepper, as well as salt at the rate of 1 tablespoon with a slide per 1 kg of mushrooms.

Lay the mushrooms upside down.

Sprinkle each layer with garlic and pepper.

When the container is 2/3 full, be sure to set the oppression so that the mushrooms release the juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, salted white milk mushrooms are ready! Bon appetit!

Cooking salted mushrooms with cold brine

This recipe was taught to me by a familiar mushroom picker, who actually does not crawl out of the forest in the fall. After all, the end of August - the beginning of September is the hottest time for collecting milk mushrooms.

Take for 1 kg of mushrooms:

• 40 g salt
• bunch of dill
• 1 PC. bay leaf
• horseradish root
• 5-6 garlic cloves
• pepper - to taste

Step by step cooking method:

Clean and cut the mushrooms.

Put them in the pan with the pores up.

For three days, soak the milk mushrooms in a saucepan with oppression, changing the water 2-3 times a day.

Crush a dry bay leaf into a cup, chop the garlic cloves and horseradish root.

Add salt and dill.

Add ground pepper mixture.

Mix well.

Pour a mixture of spices to the bottom of the jar and lay out the mushrooms. Do everything in layers.

Press down on the mushrooms to make them tighter.

In this form, the jar must be put in the refrigerator. In 30-40 days they will be ready!

Attention: if you tightly close the jar of mushrooms, then botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!

Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)

In order for the mushrooms to be crispy and tasty, they need to be salted in a cold way. However, many are afraid to do this because of the risk of catching botulism, because milk mushrooms are considered conditionally edible mushrooms.

Therefore, if you are so afraid for your health, but at the same time do not want to give up pickled mushrooms, cook them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!

Do you have a favorite recipe for salted mushrooms? If yes, I will be glad if you share your experience in the comments. See you on the blog!

Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go for pickling milk mushrooms in a hot way for the winter. The mushrooms themselves are quite fleshy and juicy, with their own special flavor. How to properly and safely salt milk mushrooms for the winter will be prompted by the recipes below.

Also on our site you can find recipes that your whole family will like.

Using the hot salting method gives several advantages at once. Firstly, mushrooms will never have an unpleasant odor, secondly, natural bitterness will go away from mushrooms when boiled, and thirdly, they will surely delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to cook conditionally edible mushrooms.

Required products:

• one kilogram of white mushrooms;
• 60 grams of table salt (coarse);
• 4 large garlic cloves;
• 10 black peppercorns;
• 10 blackcurrant leaves;
• 2-3 umbrellas of overripe dill.

Salt milk mushrooms step by step recipe:

1. Freshly picked milk mushrooms should be cleaned of plant debris, which sticks to the hats of these mushrooms more than to the rest of the “gifts of the forest”. Cleaning milk mushrooms is a tedious task, but the result is worth it.
2. Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, then it’s better to get rid of such mushrooms, they definitely won’t go into salting.
3. Wash the hats thoroughly in cold running water (under the tap), use a soft brush to facilitate the work.
4. Cut large mushrooms into several smaller pieces, small and medium ones can be left whole.
5. Put the processed mushrooms in a saucepan, pour plain water, you can add salt, wait for a strong boil.
6. After boiling the water, boil the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
7. Catch all the mushrooms with a slotted spoon and rinse in a colander in cold water, so they cool a little and drain.
8. Sprinkle a small part of salt on the bottom of a sterilized container, throw two peppercorns, a dill umbrella, two blackcurrant leaves, the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
9. Do not pour out the mushroom broth, but pour it over the laid milk mushrooms, they must stand so that excess air comes out (you will see how small bubbles rise to the surface).
10. Next, cork the container, cool, rearrange in the refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
11. A month and a half later, the white breasts will be completely salted and will be edible.

After reviewing the recipes on our site, you can also cook other delicious preparations, such, and.

How to salt milk mushrooms in Altai

An old Altai recipe for salting white mushrooms in a barrel will tell you how to save a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in conservation. The output is a lot of tasty and fragrant salted mushrooms, which can be treated to a large number of people. By correctly calculating the products, you can pickle both 20 and 30 kilograms of mushrooms.

Need to:

• 10 kg of fresh mushrooms;
• 0.4 kg of edible salt (not iodized);
• 35 grams of green dill;
• 40 gr. chopped garlic;
• 18 grams of grated horseradish root;
• 10 laurels. leaves;
• 40 grams of souls. pepper.

How to salt white milk mushrooms:

1. Sort the milk mushrooms, cut off the legs (they will not be needed in salting), wash the hats.
2. Place the processed mushrooms in a large basin, fill with completely cold clean water.
3. Soaking will take from two to four days, it is necessary to change the water in the basin, do this at least once a day.
4. After a while, put all the mushrooms in a colander or sieve so that the remaining liquid drains.
5. The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
6. Mushrooms are laid in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the bowl.
7. Cover the top layer with a clean white rag or linen napkin, put a padded wooden circle, put the most heavy press. If the load is not heavy enough, milk mushrooms will not give juice.
8. In the process of salting, the volume of mushrooms will noticeably decrease, so more mushrooms can be added here, if desired.
9. During the first days, under the yoke, a mushroom brine should appear over the circle.
10. After 25 days, the milk mushrooms will be salted and will be suitable for eating.

Recipe for salting milk mushrooms

This recipe does not use any spices or spices at all, only coarse salt is the only preservative. Thus, you will fully feel the taste of mushrooms, not seasoned with anything superfluous. Salted white mushrooms can be used in different variations: as a separate snack, as well as as part of salads and soups.

For thrifty housewives, we have also prepared, which will not only decorate your dining table, but will also be a wonderful and tasty addition to your dinner.

We take:

• five kg of freshly picked mushrooms:
• 300 grams of coarse table salt.

Salt milk mushrooms recipe:

1. Wash each mushroom separately in cool running water, pay special attention to the hats, they accumulate a lot of forest debris. Cut off the damaged areas, cut the mushrooms themselves into small pieces, so you can also see the state of the mushroom inside (if there are traces of wormholes, then such specimens need to be thrown away, they will not work in pickling).
2. Place the washed and processed milk mushrooms in a clean wide basin or a large bucket, pour cold water here. Since they themselves are lighter than water, they will naturally float to the surface, in order to immerse them back into the liquid, you need to put a flat object on top a little less than the diameter of the container and press it down with something heavy. It is not worth pressing down the breasts strongly, we just need them to completely disappear in the liquid and the soaking process begins.
3. Soaking will take five days, and every day it is necessary to change the water at least once. The foam that appeared on the surface of the liquid indicates that it is time to refresh the water for mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
4. After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a slice of the mushroom on your tongue, if it is not bitter, then the mushrooms are definitely ready for salting.
5. Put the pieces of soaked mushrooms in a separate basin, abundantly sprinkled with salt. For any mushroom pickles, they usually take salt that does not contain iodine, otherwise the mushrooms will simply turn black.
6. Put a circle on top of the mushroom surface and place the heaviest load possible (now it should compress the mushrooms well).
7. In this state, milk mushrooms should stand for three days, and they need to be mixed once daily. During this time, the mushrooms will release their own juice, mixed with salt, it will become a brine, in which milk mushrooms will be salted.
8. Three days later, put the milk mushrooms in banks, they should be laid very tightly, without voids. Covers for closing are used either polyethylene or conventional with a screw thread.
9. The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.

For lovers of winter preparations, our piggy bank of recipes also has one, which can serve as a separate dish or be used for making salads.

How to salt milk mushrooms in a cold way recipe

Not all lovers of salted mushrooms are satisfied with the hot salting of mushrooms, many people prefer to salt the mushrooms in a cold way. Cooked with this salting option, white milk mushrooms turn out crispy and remain as snow-white as before cooking. Various salads, snacks, caviar and even meatballs are made from such mushrooms.

Recipe Ingredients List:

• milk mushrooms (white) - five kilograms;
• non-iodized salt - two glasses;
• stems of old dill (without seeds) - 10 pieces;
• garlic - 1 large head;
• cherry and currant leaves - 15 pcs.;
• horseradish leaves - 5 pieces;
• horseradish - 1 small root.

How to pickle milk mushrooms in a cold way step by step recipe:

1. Rinse and clean mushrooms from dirt.
2. Fold clean milk mushrooms into a capacious dish such as an enameled (plastic) bucket, pan, basin.
3. Pour cold water from the tap, cover the mushroom area with a wide plate or a special circle, press down with a not too heavy load.
4. Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
5. After soaking, roll each mushroom in salt and place in a container where the mushrooms will be salted.
6. Place peeled garlic cloves and chopped horseradish root mixed with mushrooms.
7. Close the surface of the mushrooms with gauze folded in several layers, put horseradish leaves, cherries, currants and dill stalks on it.
8. Put a heavy oppression, under it the breasts should expire with juice that will cover them completely. If the brine is not enough, then you can add salty cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
9. Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
10. Then you can store salted milk mushrooms in the same container or transfer them to jars. Keep cold.

How to salt milk mushrooms

This recipe is a simple option for salting white mushrooms with a short soak and blanch. A salted mushroom preparation made using this method is ready in 25 days.

Take:

• 3 kg of mushrooms;
• 150 grams of salt;
• a tablespoon of black peas pepper;
• 10 black leaves currants.

Salted milk mushrooms recipe:

1. Sort fresh mushrooms, clean, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
2. Soaking will take 36 hours, change the water 4-5 times during this time, add salt to fresh water.
3. After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
4. Place boiled milk mushrooms in a sieve to drain.
5. Arrange mushrooms in jars and sprinkle with salt, peppercorns and blackcurrant leaves.
6. Close with nylon lids, store in the refrigerator.

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack, and as one of the ingredients of a dish. To this day, mushrooms are considered the best classic mushrooms for pickling, so salted mushrooms are sometimes even called "royal".

Among the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the best mushrooms for pickling. Despite the fact that the mushroom is considered only a conditionally edible mushroom, the ease of picking it even for beginner mushroom pickers, as well as its rich taste, made the mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms could be seen on almost every table in winter. However, now, when recipes for mushroom preparations are not a secret to anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming less and less common. But you will not deny yourself the pleasure of eating real salted milk mushrooms seasoned with sour cream in winter, will you?

Despite the fact that it is a pleasure to collect milk mushrooms, since they grow in large groups, you will have to work hard to rid these mushrooms of bitter milky juice, as well as clean them from earth, needles and leaves. To do this, mushrooms are brushed under a stream of cool water, soaked and washed white. Put freshly picked mushrooms in a bowl of water, wash them a little from dirt and leaves, rinse in water and clean with a brush. With peeled mushrooms, use a small knife to remove wormy places, cut off the base of the stem and all ugly places that you would not want to see in your plate in winter. Once all the mushrooms are prepared, you can proceed to the next step - soaking. It is in the process of soaking that the main toxic substances are removed from the mushrooms, this is especially important for large, already middle-aged mushrooms, who have managed to accumulate a lot of excess substances in themselves.

Put the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely in the water, for this you should lower a flat lid on them and put them under a small press. In this state, leave the milk mushrooms for a day or two, periodically changing the water. During soaking, the mushrooms are greatly reduced in size, in this form it becomes easier to make blanks from them. Drain the water from the bucket or basin in which the mushrooms were soaked, and rinse the milk mushrooms themselves several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for salting.

Salted milk mushrooms (cold salting)

Ingredients:
1 bucket of freshly picked mushrooms,
2 tbsp. salt,
1 package of black peppercorns,
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic
1 package bay leaf.

Cooking:
Prepare the milk mushrooms in the manner described above, i.e. peel, soak and rinse them. In an enameled pan or bucket, lay the prepared mushrooms in layers, plates up. Large mushrooms pre-cut into pieces. Salt each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. Place a few bay leaves, peppercorns, currant leaves and sliced ​​​​cloves of garlic on each layer of mushrooms. On the topmost layer of mushrooms, additionally lay dill umbrellas, cover everything with a lid and press down with a load. Mushrooms should give juice, which should completely cover them, if this does not happen, put a heavier weight on top and leave in a cool place for 5-7 days. After this time, arrange the mushrooms in glass jars, trying to pack the mushrooms as tightly as possible. Pour the brine on top of each jar and lay out the dill umbrellas. Try to get rid of any air bubbles left in the jar, cover with a sterile plastic lid and put in a cool place.

Salted milk mushrooms (hot salting)

Ingredients:
1 kg mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
piece of horseradish root
salt.

Cooking:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove stems from mushrooms, they will not be used for salting. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and boil the mushrooms in it for 20-30 minutes, constantly removing the foam. Then take out the mushrooms, throw them in a colander and rinse in running water. Sprinkle some salt on the bottom of an enameled or glass container. Lay the mushrooms with their hats down in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and set the oppression. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days it will be possible to serve delicious salted milk mushrooms to the table.

Salted mushrooms with mustard

Ingredients:
1 kg of fresh mushrooms,
2 tbsp salt,
500 ml of water
1 dill umbrella
1 tsp mustard seeds,
2 cloves of garlic
horseradish leaves,
2 peas of allspice.

Cooking:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water, the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole, their legs do not need to be cut off. Bring the water to a boil and simmer the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkling with chopped garlic. Cut the dill stalk into pieces 3-4 mm longer than the diameter of the neck of the jar, set the resulting parts crosswise so that the dill prevents the mushrooms from floating to the surface. Close the jars with plastic lids and store in a cool place. After 10 days, the mushrooms will be ready to eat.

Ingredients:
1 kg mushrooms,
3 tbsp salt,
5-6 cloves of garlic
1 bunch of dill with an umbrella,
3 oak leaves
3 cherry leaves
1 large sheet of horseradish
5-6 black peppercorns.

Cooking:
Prepare the mushrooms for salting, soak them in salt water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, while adding salt is not necessary. Wash the mushrooms in running water and cut off the stems. Cut large mushrooms in half or quarters. Peel the garlic, put the container for salting the mushrooms with horseradish leaves, put the mushrooms on the horseradish with their hats down in several layers. Each layer must be salted and shifted with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and put a heavy weight on top, cover everything again with clean gauze and tie. If there is too much brine, you can drain it, if not enough, then you need to put a heavier load. Mushrooms will be ready in 25-30 days. Put the finished mushrooms in sterile jars, close with plastic lids and put in a cold place.

Ingredients:
1 bucket of fresh mushrooms,
bulb onions,
1.5 st. salt.

Cooking:
Prepare mushrooms for pickling. Place the soaked and peeled mushrooms in a container for salting, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under oppression for a month, after a month transfer to jars, cover with lids and store in a cool place.

Ingredients:
5 kg mushrooms,
1 horseradish root
1 st. non-iodized salt
1 head of garlic
20 currant leaves,
20 cherry leaves
1 bunch dill,
6-8 cabbage leaves.

Cooking:
Clean the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 liters. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and fill with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into slices, and cut each slice in half. Peel the horseradish root and cut into slices. Divide the cabbage leaves into several large pieces. Put the mushrooms in layers in a plastic basin, each layer should be no more than two mushroom caps in height. Lay each layer with salt, spices and leaves. Cover the mushrooms with a flat lid, place a yoke on top and leave at room temperature for 30-40 hours, during this time stir the mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished mushrooms in the refrigerator, periodically turning over and shaking. Salted mushrooms can be served on the table already 2 months after salting, before use, they must be washed in cold boiled water.

Ingredients:
1 kg of small black mushrooms prepared for salting,
5 umbrellas and dill stalks,
5 cloves of garlic
vegetable oil,
water,
2.5 tbsp non-iodized salt.

Cooking:
Boil water, add a little vegetable oil to it, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then put them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stalks into 5 cm pieces and set aside, they will come in handy later. Put the mushrooms in an enamel bowl and place oppression on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, mix and leave under pressure again for 12 hours. After that, put the mushrooms very tightly in jars and press down with dill stalks folded crosswise, pour the finished mushrooms with the brine formed during the time the mushrooms were under oppression. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.

Ingredients:
5 kg fresh mushrooms,
250 gr. salt.

Cooking:
Rinse each mushroom thoroughly under running water and cut off the lower part of the leg, as well as all ugly and suspicious places. Put the washed milk mushrooms in a large basin or bucket, fill with cold water and place a small weight on top so that each mushroom is completely submerged in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing the remaining contaminants, and poured with fresh water. The process of soaking mushrooms lasts 5 days, i.e. daily you have to drain the old water and pour new. During this time, the mushrooms will significantly decrease in volume. On the fifth day, milk mushrooms should lose their bitterness, which means they become completely ready for salting. Cut each mushroom into 6-8 pieces. Put the resulting pieces in a basin in layers, sprinkling each layer with salt. Put a flat lid on top and heavy oppression on it. Leave the mushrooms under oppression for 3 days, while stirring them daily. After 3 days, milk mushrooms can be put in jars. Banks should be very tightly packed with mushrooms and closed with plastic lids. Store jars with milk mushrooms in the refrigerator, mushrooms will be ready in 1.5-2 months.

Milk mushrooms have long been considered especially valuable and tasty mushrooms. They are ideally combined with fried potatoes, beloved by the Russian people, serve as an excellent snack and, in combination, are a real decoration of the table. Salted milk mushrooms are served with sour cream, herbs, butter, onions, many salads, main courses and even soups are prepared with them. Do not deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make some jars of salted mushrooms!

Proper salting of white mushrooms makes it possible to preserve mushrooms even in lean years. You can choose the right recipe for salting white mushrooms in a cold way on this page. However, recipes for salting white mushrooms in a hot way are also presented in a wide variety, with different layouts of spices and ingredients.

Among this magnificence, you can choose options for your homemade creations of unique tastes. It is worth saying that hot pickling of white milk mushrooms for the winter is the safest in terms of preventing infectious intestinal diseases. Read about how to properly pickle white mushrooms in a hot way in jars for long-term storage on this page. A huge amount of information has been collected on how to make salting porcini mushrooms for the winter a simple and enjoyable activity that allows you to prepare a healthy and tasty product for your family.

Usually agaric mushrooms go into salting, but sometimes tubular mushrooms are also salted. For salting white mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference being that they are thoroughly washed. So that the washed mushrooms do not turn black, they are dipped in pre-prepared clean salted water. White milk mushrooms are soaked for 3-5 days. The water for soaking is slightly salted so that the mushrooms do not turn sour. It is changed 2-3 times a day. Soaked mushrooms are kept in a cold place. The dishes for salting are pre-treated: glass and enameled (without damaging the enamel) are calcined, the barrels are steamed and scraped, then washed with cold water.

How to salt white milk mushrooms at home (recipe with video)

There are several ways to salt white mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms are not subject to long-term storage due to the large percentage of water they contain. A few days after harvest, mushrooms wither, lose their freshness and juiciness, and become unfit for consumption. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into stable food products, i.e. canned, only a few hours after harvest.

A well-chosen recipe for salting a white mushroom will allow you to keep this forest gift longer. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When drying mushrooms, up to 76% of their water is removed from them. The remaining moisture for the development of microorganisms is not enough, which leads to their death.

Before you properly salt white milk mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. During pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and common salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Watch how to salt white milk mushrooms in the video, which shows the whole process in detail.

Recipes for salting white mushrooms in a cold way

Before salting the white mushroom in a cold way, dill umbrellas, currant leaf and horseradish leaf are placed on the bottom of the cooked dishes, a dense layer of mushrooms is laid with caps down from 5 to 8 cm, sprinkled evenly with salt and spices, then the next layer of mushrooms is laid. When the dishes are full, the mushrooms are covered with a clean linen cloth, then a lid is included in the dishes and oppression is placed on top. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dish, and so on until it is filled.

Milk mushrooms are suitable for cold salting, white podgruzdki. You can salt them both separately and in a mixture. Before salting the white milk mushrooms according to the cold canning recipe, the mushrooms must be sorted out, cleaned of debris, poured with clean water and left for 1-3 hours so that the adhering particles of debris and dirt get wet. Then the mushroom caps must be washed from adhering dirt and rinsed thoroughly in clean water. Before laying the mushrooms on the bottom of the container, you need to pour a layer of salt. Blackcurrant, cherry and oak leaves, horseradish leaves and root, dill stalks are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut off at a distance of 0.5 cm from the cap. Mushrooms should be laid tightly, caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).

The recipe for how to continue salting white milk mushrooms in a cold way

We continue to study the recipe for how to salt white milk mushrooms in a cold way further, after preliminary preparation of raw materials. So, before salting white milk mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted and washed with running water. It's time for the magic of the salting process itself.

1. 35–50 g of salt is taken per 1 kg of fresh mushrooms, or, according to old norms, 1.5–2 tbsp. salt on a bucket of mushrooms.
2. From above, mushrooms should be covered with a layer of currant leaves, horseradish, cherries, dill, to protect them from mold, which may appear on the surface of the brine.
3. Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, lime and dolomite stones, rusty metal objects.

If there is no suitable stone, you can take an enamel pan with intact enamel and fill it with something heavy. The severity of the oppression should be chosen so as to press the mushrooms and force the air out of them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole salting process takes 1.5–2 months, then the mushrooms can be used as food. The room temperature during salting mushrooms should not exceed 6-8 ° C, otherwise they may turn sour or moldy, but should not fall below 0 ° C, because salting is slower at low temperatures. If the mushrooms freeze, they turn black and become tasteless.

It is best to store mushrooms ready to eat at a temperature of 0-4 ° C. The brine should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle and oppression in this solution. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, the legs cut off, then the oppression and the top layer of leaves are removed, the mushrooms are laid on top of the salted ones, as described above, covered again with a layer of leaves so that they completely cover the mushrooms, and the oppression is returned to its place.

Recipe for salting white milk mushrooms in a cold way at home

In order to carry out salting porcini mushrooms at home, you need to prepare the following ingredients:

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

The recipe for salting white mushrooms in a cold way begins with the fact that the mushrooms need to be soaked for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid per 1 liter of water).

In the process of soaking, 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 hats down.

Sprinkle each layer of mushrooms (no more than 5 cm) 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 pouring them layer by layer with salt.

Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the bank, 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 for use.

Recipes for salting white milk mushrooms for the winter in jars

Each locality has its own recipe for salting white milk mushrooms for the winter, some of them deserve our attention.

Cold salting of white mushrooms in Belarusian: before salting (and they are salted raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, podgruzdki - 2 days.

Vyatka salting white mushrooms for the winter in jars is distinguished by a preliminary stage: mushrooms are soaked for 5 days.

In Moscow: mushrooms, podgruzdki soaked in slightly brackish water for 3 days.

Volga: mushrooms are by no means soaked, it is believed that they lose their taste. They are only well washed and immediately salted. The bitterness will go away.

In Oryol: just do not salt raw mushrooms! Be sure to boil it first. They become more fragrant, and softer, and easier on the stomach.

How to salt white milk mushrooms in a hot way

And now it's time to learn how to salt white milk mushrooms in a hot way, since with this canning option, the shelf life is significantly prolonged.

Ingredients:

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

For brine:

• 3 liters of water
• 150 g salt

Wash mushrooms in several waters and remove debris. Prepare a brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing 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, sprinkling with salt and shifting with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cold place. After 30-35 days, the mushrooms will be ready to eat.

How to pickle white milk mushrooms in a hot way so that they are crispy

About how to pickle white milk mushrooms in a hot way, in general terms, was described above. And now let's share the secret of how to pickle milk mushrooms so that they are white and crispy and stored in winter2 as long as possible.

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve let the water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room - less. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week they become usable. The brine during the entire storage period should completely cover the mushrooms in order to avoid mold. If there is little brine and it does not cover the mushrooms, chilled salted boiled water should be added (50 g, i.e. 2 tablespoons of salt, are taken per 1 liter of water). During storage, fungi should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Recipe for salting white mushrooms in a hot way

The ingredients for this recipe for pickling white milk mushrooms in a hot way are the following products:

• 1 kg mushrooms
• 5 bay leaves
• 3 garlic cloves
• 15 g dill seeds
• 5-6 black peppercorns
• 60 g salt

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). 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 part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay mushrooms on top in layers, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

How to pickle white milk mushrooms for the winter

Before pickling a white mushroom for the winter according to this recipe, you need to take the following products according to the layout:

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now about how to properly pickle white milk mushrooms for the winter, for this, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or the whole night. The water is allowed to drain in layers, sprinkling each layer with salt, placed in large jars or a barrel. The bottom is covered with salt, the mushrooms are laid (caps down) in a layer of 5–6 cm and again sprinkled with salt. The top layer is sprinkled with salt more saturated, covered with a clean napkin, a wooden circle with oppression is placed on it. After a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms salted earlier in another small dish. The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.

Recipes: how to pickle white milk mushrooms in jars at home

It is very difficult to choose the right recipe for pickling white milk mushrooms, since each family has its own taste preferences. Before pickling white milk mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation further on the page.

Dry salting of white milk mushrooms

Mushrooms prepared - 10 kg; salt - 500 g.

Clean and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, are noticeably compacted. As they settle, you can add fresh tribes, sprinkling them with salt until the dishes are full and the settling stops. Mushrooms are ready to eat in 35 days.

Salting blanched white milk mushrooms

For 10 kg of raw mushrooms, 400–500 g of salt (2–2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

Peeled and washed mushrooms are blanched: placed on a sieve, poured with plenty of boiling water, steamed or dipped in boiling water for a short time to make the mushrooms elastic. Then they are quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Salting of soaked and boiled mushrooms

Many agaric mushrooms have a bitter, pungent, or unpleasant taste and smell. These shortcomings are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well.

Mushrooms are put in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top - a load. Dishes with soaked mushrooms are put in the cold, it is better to have a refrigerator so that they do not sour. Soaking time from 1 to 3 days. Water is changed at least once a day.

Sometimes it is better to replace soaking with scalding.

Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms, mushrooms are dipped in boiling water and boiled for 5 to 30 minutes. Water after each cooking or scalding must be poured out. After cooking the mushrooms, the pan should be wiped well with dry salt, washed thoroughly and wiped dry.

Salting of white milk mushrooms and mushrooms in Altai

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g

Mushrooms are sorted, cleaned, cut off the leg and soaked in cold water for 2-3 days. Water is changed at least once a day. Then the mushrooms are thrown back on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If within 2 days the brine does not appear, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

White milk mushrooms spicy

• 1 kg mushrooms
• 50 g salt
• Bay leaf
• Dill seeds
• black pepper to taste

Before pickling white milk mushrooms at home according to this recipe, soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing foam. Cool the milk mushrooms in brine and arrange in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Close the jars with a lid and store in a cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Milk mushrooms spicy

• 1 kg mushrooms
• 50 g salt
• Garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool mushrooms in brine. Put garlic, cloves, pepper at the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the mushrooms with brine and close the jars with lids. Store in cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Milk mushrooms with onions

• 1 bucket of milk mushrooms
• 400 g salt
• onion to taste

Wash the mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkling with salt and chopped onion. Press on top with oppression and keep in a cool place for 1.5–2 months.

Small mushrooms with dill

• 1 bucket of small mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put pressure. Keep in a cool place for 1-1.5 months. Soak the mushrooms before eating.

Mushrooms with horseradish

• 10 kg mushrooms
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut off the stems. Soak prepared mushrooms in cold water for 2-4 days. Change water at least once a day. Then throw the mushrooms into a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top. If brine is not formed during the day, the load should be increased. After the mushrooms settle, add fresh ones to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready to eat 20-25 days after laying the last batch.

Salted milk mushrooms

• 1 kg boiled mushrooms
• 50 g salt
• horseradish leaves
• black currant leaves
• spices to taste

Soak the peeled mushrooms for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms as well. Cover with gauze and put a light oppression so that in a day the mushrooms are immersed in brine.

Hot pickled white milk mushrooms in Oryol style

• 1 kg of mushrooms
• 2 tbsp. spoons of salt
• 5 allspice peas
• 7 black peppercorns
• red ground pepper
• 20 g dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.

Salted blanched white milk mushrooms

• 10 kg mushrooms
• 400–500 g salt (2–2.5 cups)
• garlic
• parsley
• horseradish leaves
• dill or celery stalks

Blanch the cleaned and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water over them, keep them for a couple or dip them in boiling water for a short time so that the mushrooms become elastic, not brittle. Then cool quickly with cold water. Throw in a colander, let the water drain. Transfer to the prepared container in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, blanched mushrooms are salted and suitable for consumption. In this way, it is good to salt russula, ringed caps, rows.

White mushrooms sterilized in brine

• fresh firm mushrooms
• lemon acid

Rinse the peeled mushrooms, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and arrange well dried in jars to a height of 1.5 cm below the edge. Pour in brine (per 1 liter of water 1 tablespoon of salt without top), close with lids and sterilize at a temperature of 100 ° C - 90-95 minutes. Refrigerate the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 °C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 °C).

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