Milk is a fairly common mushroom that has many species. But because of the bitter taste, many mushroom pickers bypass it. But the taste can be corrected if the mushrooms are properly processed. After that, they become no less valuable than others. They can be prepared fresh or harvested for future use. Consider , how to salt milk mushrooms correctly so that they are not bitter and do not change color.

They can be salted raw or slightly cooked. But, regardless of the method of salting, they must be soaked. Otherwise, they will be bitter, and it will be impossible to eat them.

If they are salted raw, the color does not change, but if boiled, they will darken. If you add citric acid while cooking, the color will remain. But you don't need to cook for long, just a couple of minutes.

Selection and preparation of mushrooms before starting the process

To prepare delicious and high-quality pickling from milk mushrooms, you need to take suitable mushrooms:

• You should not collect everything, too old ones become rude and tasteless. It is better to leave them in place, let them ripen and give a new crop for the next year.
• Worms should also be discarded immediately in the forest so that they do not take up space in the basket. You can get rid of the larvae, but this is not the main problem of wormy mushrooms. When the worms eat them up, they begin to deteriorate inside and become dangerous, they can be poisoned.
• Moldy mushrooms cannot be taken, they are spoiled.

After going into the forest, the first thing you need to do is sort out the mushrooms, remove the garbage and, if any, get rid of the dubious specimens that accidentally or by mistake got into the basket.

Then proceed to soak. Mushrooms are soaked for at least three days. A little salt is added to the water. Per liter of water about 50 g. Make sure that the mushrooms do not float and are soaked evenly. It is necessary to change the water as often as possible, so the bitterness will go away faster. Before salting the mushrooms, rinse with clean water several times, preferably under the tap.

Recipes for pickling milk mushrooms at home

Salted milk mushrooms have always been popular in Russia. Today, many recipes for their preparation are known, but they are all divided into hot and cold.

Hot way

This method includes heat treatment. After the mushrooms have passed the soaking procedure, they are boiled, then put in glass jars, enameled or wooden dishes and salted.

Boil milk mushrooms for a short time, about 15-20 minutes. At the beginning of cooking, they are on the surface of the water, and then they settle to the bottom. At this point, you need to change the water and cook further until they settle again.

For the first time, water can be poured so that it covers the mushrooms up to half. They'll run their juice, and that will be enough. Then pour water so that the mushrooms are covered.

The procedure is repeated 2-3 times, then the milk mushrooms are filtered and washed under the tap. Further actions are performed according to the recipe.

In a cold way

This method is simpler, and the preparation is more flavorful. Without heat treatment, the taste is retained in full. But before salting, you also need to soak for a long time to remove the bitterness.

Instant recipes with various additives are used. Milk mushrooms are used raw, well soaked and washed. It is made with onions, cabbage, garlic and horseradish. And this is not the whole list of ingredients that can be found in these pickles.

Prepared milk mushrooms are placed in a container used in layers, alternating with spices. Each layer is salted well, you can not spare salt. Before using them, you need to soak them again, but not for so long.

Apply a load from above and remove the container in the cold. After a day, the juice covering the mushrooms should stand out. If this does not happen, you need to increase the oppression. Sometimes this does not help, then you still need to salt the mushrooms - it is possible that the salt was not enough or it turned out to be with impurities and did not salt it. Over time, the mushrooms settle. You can add new ones to them.

White milk mushrooms in cabbage leaves

It turns out tasty if you salt the milk mushrooms with cabbage leaves. Both mushrooms and cabbage benefit from this:

• Both hot salting and cold salting can be used. But hotter is better, so a lot of mushroom juice will not stand out and the brine will not deteriorate.
• Strain the boiled milk mushrooms and cool.
• It is better to make salting in a wooden barrel, it will turn out to be more aromatic.
• Spices and cabbage leaves are placed on the bottom in a thick layer. A layer of mushrooms is poured on top and salted. This is done several times until the entire barrel is full.
• Brine is made and poured into the barrel to the brim.

A ten-liter keg requires the following ingredients:

• cabbage leaves - 6 kg;
• boiled milk mushrooms - 3 kg;
• brine salt - 200 g;
• water - 5 liters.

If desired, the cabbage does not need to be divided into leaves.

Salting with onions

If you pickle milk mushrooms with a lot of onions, you get a ready-made snack. To do this, cut the peeled onion into half rings, and boil the mushrooms. You do not need to boil, then more time should pass before use.

Ingredients:

• milk mushrooms - 3 kg;
• onions - 4-5 pieces;
• salt - 100 g;
• spices to taste and choice.

Put the onion and mushrooms in rows in a bowl. Salt and season each row with spices.

Salt in hot brine

According to this recipe, the milk mushrooms need to be boiled for 15-20 minutes in water, then filtered and dipped in a boiling brine and cook the same amount. After that, put them in jars, drain the excess brine and pour a little vegetable oil into each jar to stop air access. Close the lid and put in the cellar.

For 1 liter of brine:

• water - 1 liter;
• salt - 1-2 tbsp. l .;
• dry spices to taste.

Add chopped garlic and horseradish root if desired. But they are added to the mushrooms after boiling and insisted a little so that everything is evenly saturated.

In korean

According to this recipe, milk mushrooms are very aromatic and tasty. Ingredients:

• mushrooms - 3 kg;
• onions - 1 kg;
• carrots - a pound;
• seasoning "loin";
• vegetable oil - 300 ml;
• vinegar - 200 ml;
• salt, sugar, garlic, black pepper to taste.

Carrots and onions are fried in oil, mushrooms are boiled. All are mixed and left to soak.

Forest crispy barrel milk mushrooms

Since ancient times, mushroom pickers have salted milk mushrooms in wooden barrels. This gave them an unusual taste, especially if the barrel is oak. In villages, such salting can still be found. And, of course, you can get a recipe for how to do it right.

To prevent the taste of the main ingredient from spoiling, you need to pay special attention to the keg. Before use, it must be carefully prepared. If it is new, it is enough to soak it for a couple of days to make the boards swell.

If the keg has already been used before, it must be soaked for a couple of weeks, changing the water periodically, and then thoroughly washed. Before salting mushrooms, pour boiling water into a barrel and leave to cool. After all the activities, the vessel should not have any foreign odors.

You can salt milk mushrooms in a barrel in different ways - both cold and hot. It is important to soak the mushrooms well before the ambassador from the bitterness. Ingredients for the easiest way:

• milk mushrooms - 10 kg;
• salt - 0.5 kg;
• horseradish and black currant leaves.

Raw or boiled milk mushrooms are laid out in a barrel, sprinkled with salt and shifted with leaves. Raw ones will turn out to be crisper and more elastic, boiled ones will be softer.

In late summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite "quiet hunt". Such representatives of the mushroom kingdom as boletus, white, mushroom and others are put in the basket. It is considered special chic to find a clearing of strong white milk mushrooms. It is these mushrooms that are considered one of the best for preparing preparations in the form of pickles for the winter. Learn how to salt white milk mushrooms at home in two main ways: hot and cold.

Before you start to salt the milk mushrooms, you must collect them and prepare them correctly. At the same time, they should be collected only in those forest belts that are located at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.

You can salt any kind of milk mushrooms - excellent blanks are obtained from black, dry, oak, aspen, real white mushrooms. The main thing is to choose among them not rotten and not wormy. It is best to use small mushrooms, but large ones will do if they are not old.

Preparing mushrooms for salting

No matter how clean and beautiful the mushrooms collected in the forest would be, it will be possible to pickle the milk mushrooms only after their careful preparation. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge, a knife - this will speed up the cleaning process. Rotten or wormy areas are cut off. The lamellar part is washed under the pressure of running water.

Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruit bodies. But you can soak mushrooms in order to rid them of dried specks.

How much to soak depends directly on the purpose for which this procedure is carried out. For example, to remove garbage, just a few hours is enough, but preparing for salting white milk mushrooms at home without cooking involves a long process of keeping them in water, which in the process must be constantly replaced with fresh water. After that, they must be rinsed.

Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The legs of the fruiting bodies are usually cut off, leaving only a centimeter.

Preparing dishes

It is possible to salt milk mushrooms for the winter only in certain dishes. It should be either a glass container or enamel, but it must be without chips of enamel. Also, in the old fashioned way, some continue to use wooden pots. Most often, mushrooms are harvested for the winter in banks.

Do not use earthenware - it will deteriorate when exposed to the saline solution. The coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in the brine and penetrates the mushrooms. Also, do not use galvanized tin dishes.

Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New tubs made of oak are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the tree. Otherwise, the mushrooms, and the brine in which they swim, will turn black.

After that, each tub is rinsed with water and cleaned with a brush, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 L of water). It is customary to fumigate the container processed in this way with a smoke sulfur bomb - this will ensure that there are no pathogens and substances left in the tree that can spoil all the workpieces.

Glass containers or enameled containers are washed well with soap, after which they are dried in the oven - sterilization is carried out. Clean dishes should be odorless.

Cold salting method

Most often, mushroom pickers use this particular method of preparing the workpiece. Cold pickling of mushrooms is made without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.

First, the fruit bodies must be soaked. To do this, white milk mushrooms, prepared and cleaned of litter, are poured into a large enameled basin or bucket, after which they are filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies are submerged in water, but it is not worth pressing them down too much at this stage.

In this state, the mushrooms are kept for about 3-5 days, while at least 2 times a day, a complete water replacement is required.

Please note that sour mushrooms cannot be used for salting - they become hazardous to health.

Spices, currant and horseradish leaves are placed on the bottom in a prepared container, sprinkled with salt on top, then soaked mushrooms are stacked in layers with their caps down (some are laid with plates down). Each layer of mushrooms is sprinkled with salt, peas, chopped garlic, dill umbrellas, currant leaves. In this case, the salt consumption is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white mushrooms is also covered with currant and horseradish leaves.

On top of all the mushrooms, a plate is placed in size slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), oppression is placed on top of it - something heavy, usually stone (bricks, dolomite, lime stones, metal products) or you can put a glass jar of water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. From above, it is advisable to cover the entire structure with a cloth to protect the mushrooms from dust

Freshly picked white milk mushrooms can also be added to the container as the old ones settle.

It is possible to salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under oppression, but this time not for long. Literally after 3 days, white milk mushrooms begin to be very tightly laid out in sterilized jars and filled with the resulting brine. A sheet of currant or horseradish is placed on the surface, and a little vegetable oil is poured on top, after which the jar is buried with a plastic lid.

The taste of salty milk mushrooms can be seriously affected by the set of seasonings used to prepare the workpiece. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, black currant or cherry leaves, garlic, and cumin are used. But remember that too much spice can drown out the true taste and aroma of the white milk mushrooms. The taste is most natural when only salt is used.

Hot salting method

There is a recipe for pickling milk mushrooms and pre-boiling mushrooms. Many people prefer to use it, since it is faster (the mushrooms will be ready to eat in 15 days), and it is more likely that all the toxins accumulated from the air during growth will be released from the fruit bodies.

Hot salting of mushrooms looks like this: mushrooms prepared and soaked for 6-12 hours are placed in a pan (enameled), filled with water, to which 3 laurel leaves are added and brought to a boil, then cooked for 15-20 minutes over low heat. In this case, the foam is removed with a slotted spoon.

Boiled mushrooms, after cooling in their own broth, are transferred to a colander. Then the white milk mushrooms are placed in a prepared container in layers, which are sprinkled with salt. Salt consumption - 30-40 g / kg. A layer of spices, blanched currant and horseradish leaves, dill inflorescences are placed on the bottom of the container and on top of the mushrooms. After that, oppression is placed on top (a plate of a smaller container diameter and a glass jar with liquid).

The amount of salt often depends on the plans - how much white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add a smaller one. For longer periods, white milk mushrooms are aged in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days, the workpiece can be laid out in jars and closed with nylon lids.

At the same time, putting mushrooms in jars is also important correctly. The container must be sterilized. The mushrooms are placed in a jar with their caps down and filled with brine so that it completely covers them. Currant or horseradish leaves are placed on top and only after that they are closed with boiled nylon lids.

Salting milk mushrooms hot is quite simple and even more familiar to many than cold. In addition, this option for preparing blanks allows you to get a fragrant and tasty delicacy as quickly as possible and very soon will save your house from the presence of large containers with salted white milk mushrooms.

It is noteworthy that before use, it is recommended to rinse white milk mushrooms with cold water to wash off the salt. This is especially true for fruit bodies harvested in brine with a high salt concentration. In general, white milk mushrooms, prepared in this way, are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in the brine - if it evaporates, then boiled water is poured into the container.

What recipe to pickle white milk mushrooms is up to you. Try both methods and choose the most optimal and suitable option for you.

Correct salting of white milk mushrooms provides the possibility of preserving mushrooms even in lean years. You can find the right recipe for cold pickling of white milk mushrooms on this page. However, recipes for hot salting of white milk mushrooms are also presented in a wide variety, with different layouts of spices and ingredients.

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

Usually lamellar mushrooms are salted, but sometimes tubular mushrooms are salted. For salting white milk mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference 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 sour. It is changed 2-3 times a day. The soaked mushrooms are kept in a cool place. Salting dishes are pre-treated: glass and enamel (without damaging the enamel) are ignited, 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 milk mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms cannot be stored for a long time due to the large percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned.

A correctly selected recipe for how to salt a white milk mushroom will allow you to preserve this forest gift for a longer time. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

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

Before you properly salt the white milk mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which the canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by the high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the 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 on how to cold pickle white milk

Before salting the white lump in a cold way, dill umbrellas, currant leaves and horseradish leaves are placed on the bottom of the cooked dishes, a dense layer of mushrooms is placed 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 the lid that goes into the dish and the 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 with a mixture. Before pickling the white milk mushrooms according to the cold canning recipe, the mushrooms must be sorted out, cleaned of debris, filled with clean water and left for 1-3 hours to soak off the adhering particles of debris and dirt. Then the mushroom caps must be washed from the adhering dirt and rinsed thoroughly in clean water. Before placing the mushrooms on the bottom of the container, you need to pour a layer of salt. On top of it are placed black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The mushroom legs are cut off at a distance of 0.5 cm from the cap. You need to lay the mushrooms tightly, with the caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic).

The recipe for how to further salt white milk mushrooms in a cold way

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

1. Take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5-2 tbsp. salt on a bucket of mushrooms.
2. From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherries, dill, in order to protect them from mold that 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, limestone and dolomite stones, metal rusting objects.

If you don't have a suitable stone, you can take an intact enamel pot and fill it with something heavy. The severity of the oppression should be chosen so as to squeeze the mushrooms and force the air out of them, but not crush them. After 1–2 days, the mushrooms will settle and produce juice. The whole process of salting takes 1.5–2 months, then the mushrooms can be used for food. The temperature in the room during salting of mushrooms should not exceed 6–8 ° C, otherwise they may turn sour or moldy, but also should not drop below 0 ° C, because salting is slower at low temperatures. If the mushrooms freeze, they turn black and tasteless.

It is best to store ready-to-eat mushrooms at 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 fill the mushrooms with a 10% solution of salt in boiled water. If mold appears, you need to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse a wooden circle in this solution and bend. If the tub is not full, you can add mushrooms harvested later. They need to be cleaned, washed, cut off the legs, then remove the oppression and the upper layer of leaves, put the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.

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

In order to carry out the salting of 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 milk mushrooms in the cold way begins with the fact that the mushrooms need to be soaked for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid).

During the soaking process, the water must be changed 4–5 times.

Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down.

Each layer of mushrooms (no more than 5 cm) must be sprinkled with salt and dill seeds.

Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days.

After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer.

Mushrooms remain in a warm room for another 5 days; if after this time there is little brine in the jar, then it will be necessary to increase the oppression.

Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.

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 milk mushrooms in Belarusian: before salting (and salting raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, loading - 2 days.

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

In Moscow: milk mushrooms are soaked in slightly brackish water for 3 days.

In Volga: mushrooms are not soaked in any way, they believe that they lose their taste. They are only washed well and salted immediately. The bitterness will pass by itself.

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

How to salt white milk mushrooms hot

And now it's time to find out how to salt white milk mushrooms hot, since this canning option significantly prolongs the shelf life.

Ingredients:

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

For brine:

• 3 l of water
• 150 g salt

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

How to hot pickle white milk mushrooms to make them crispy

How to salt white milk mushrooms in a hot way, in general terms, was described above. And now we will 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. The duration of cooking depends on the type of mushroom. Chilled in cold water. Allow water to drain on a sieve. 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 you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable. The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. If there is little brine and it does not cover the mushrooms, add chilled salted boiled water (for 1 liter of water, take 50 g, that is, 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold. The lid, the oppression stone and the fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a solution of salt or vinegar.

Hot salting white milk mushrooms recipe

The ingredients for this hot pickling white mushroom recipe are the following:

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

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

How to properly salt white milk mushrooms for the winter

Before you salt the white milk 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 salt 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 a whole night. Water is allowed to drain and in layers, sprinkling each layer with salt, placed in large jars or a barrel. The bottom is covered with salt, the mushrooms are placed (caps down) with 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, and 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 previously salted in another small bowl. 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

Choosing a suitable recipe for how to pickle white milk mushrooms is very difficult, since each family has its own taste preferences. Before you pickle 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

Prepared mushrooms - 10 kg; salt - 500 g

Peel and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, close with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh tribes by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat after 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).

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

Salting soaked and boiled mushrooms

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

Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Soaking time from 1 to 3 days. The 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, podgruzdi dipped in boiling water and cook for 5 to 30 minutes. The water must be poured out after each boiling or scalding. After boiling the mushrooms, the pot should be well wiped with dry salt, washed thoroughly and wiped dry.

Altai-style salting of white milk mushrooms and podgruzdy

• 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

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

Spicy white milk mushrooms

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

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

Spicy milk mushrooms

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

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

Milk mushrooms with onions

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

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

Small milk 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 prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.

Milk mushrooms with horseradish

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

Peel the mushrooms, cut off the legs. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in 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 with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20-25 days after the last batch is placed.

Salted milk mushrooms

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

Soak the peeled mushrooms for 24 hours in salted water (30–35 g of salt per 1 l of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Put in a container in layers, sprinkle with salt and shift with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in the brine.

Hot salted white milk mushrooms in Orlov style

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

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

Salted blanched white milk mushrooms

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

Blanch the peeled and washed mushrooms. To do this, put them in a colander, pour abundantly with boiling water, keep them steamed or for a short time lower them in boiling water so that the mushrooms become elastic, not fragile. Then cool quickly by pouring cold water. Throw in a colander, let the water drain. Transfer to a prepared container in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, the blanched mushrooms are salted and ready to eat. In this way, it is good to salt russula, ringed caps, ryadovki.

With the onset of the mushroom season, families went to the forests and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only white, milk mushrooms and mushrooms. And it is not surprising, because real whites, milk mushrooms and 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 had a special place and there were many recipes with them. These are pies, soups, hodgepodge, roast ... Salted mushrooms were especially appreciated - fragrant milk mushrooms, they were even exported to neighboring countries.

There are two ways to prepare 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 cold salt milk mushrooms in jars. But to treat yourself to such milk 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 "quiet 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 the 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 it. Put some salt on the bottom of the bucket and put the soaked milk mushrooms, salt again. And so, layer by layer.

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

The bucket is filled with mushrooms. We put a plate and a small weight on top, which can then be increased. In this case, I have a decanter of water. We leave the milk mushrooms for a day.

After a day, a lot of fluid will be released.

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

We lay out salted milk mushrooms in jars, sprinkling with garlic and horseradish slices, add peppercorns, black currant leaves and laurel. We put the mushrooms more tightly, but without fanaticism.

We close the lids, but not tightly. The process of salting and fermentation is in progress, so brine may leak out. At this stage, I place small plates under the cans. We send to a cold place (refrigerator, balcony, cellar) for 30-40 days, where salted milk mushrooms will reach the required degree of readiness in a cold way.

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

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

- Russian mushroom, considered the best for pickling. In the west, it is considered inedible because of its pungent, peppery taste. In the Slavic countries, they learned to get rid of it by soaking. In terms of nutritional value, it is not inferior to boletus, meat and milk, and therefore there are those who want to hunt for it. There are several ways to salt it, which are described below.

The rules for pickling milk mushrooms

The most difficult thing will be to wash the mushrooms from dust, dirt, spruce branches and grass. You can use a brush for this. All spoiled and unsightly places must be removed and soaked milk mushrooms in a basin of cold water. Make sure that the liquid covers the mushrooms, so place a load on top. Milk mushrooms are soaked for 2-5 days, during which it is necessary to change the water, especially if it is hot in the room.

How to tell that mushrooms are ready for pickling - taste the cut. If it is not bitter, you can start harvesting for the winter.

The most important thing is to use ordinary table salt for salting, without adding components that enhance the taste.

It depends on which method of pickling you choose, and where the mushrooms will be located: in the cellar or at home. Having stopped on the cold method of salting, it will take 1.5-2 months to wait for ready-made mushrooms. The hot method shortens the period to 30 days.

You need to salt the milk mushrooms in brine as a whole, laying them with their caps down.

Salt milk mushrooms in a cold way

You can cold salt milk mushrooms in a barrel and in jars. The first option is preferable, because it allows you to enjoy fragrant mushrooms with a wood aroma and infused according to ancient Russian recipes. But you can preserve mushrooms in the usual way in jars and open them as needed.

Salting stages in a barrel:

1. Place 10 kg of washed and soaked mushrooms in a barrel, stirring with 400 gr. salt, spices, and leaves, cherries and currants. Add 5 heads of garlic and dill stalks.
2. The last layer should be with horseradish leaves. Lay out sterile gauze on top, on which put a wooden circle and oppression.
3. The mushrooms need to be checked regularly and if mold has formed on the surface, it must be removed, the gauze changed, the circle and oppression processed and returned to its place.
4. You can try mushrooms in a month, taking them out with sterile gloves.

Salting stages in jars:

It is not difficult to salt raw milk mushrooms in a cold way, the main thing is to rinse it before serving.

Salt milk mushrooms in a hot way

Salting milk mushrooms hot is easier than cold. The advantage of this method is that it is not necessary to soak the mushrooms - it is enough to peel them. When preparing brine, for each liter of liquid, use 1-2 tbsp. l. salt, a head of garlic, laurel leaves, horseradish, dill seeds and black peppercorns.

Next steps:

1. Boil mushrooms in water with the addition of salt: 2-3 tbsp. l. in a 10 liter saucepan. Simmer for 15-20 minutes under the lid.
2. Prepare the brine by dissolving salt in hot water, adding pepper, bay leaf and placing mushrooms in it. Simmer under the lid for 10 minutes, and then add spices, put oppression and cool.
3. Store the container in a cool place for a week. After the expiration date, the mushrooms can be closed in sterilized jars, filling with brine. Use plastic covers. Do not forget to add 1 tbsp to each jar. l. vegetable oil. After 21-28 days, milk mushrooms can be tasted.

It is easy to salt dry milk mushrooms in a hot way, but they can "reach condition" earlier than the nominal period.

How to salt yellow milk mushrooms

Salting pickled milk mushrooms is not accepted. When salted, the mushrooms are not boiled, but soaked and, covered with spices and salt, are closed in jars. When pickling, the milk mushrooms are boiled and this significantly increases the safety of the workpieces.

Here is the original recipe for making yellow milk mushrooms:

1. If you get yellow milk mushrooms in your basket, then you need to wash them at home, soak them for several days and cut them into pieces.
2. Of the spices, we only need salt and chopped garlic. Put the container with mushrooms on the fire and salt, adding water. Put salt on the eye, but the water should taste too salty.
3. Remove the foam with a spoon and cook the milk mushrooms for 5 minutes. Remove them with a slotted spoon, stir with garlic and place in glass containers. Pour with brine, and pour a spoonful of vegetable oil on top. Let cool and close with plastic or iron screw caps. Put it in the refrigerator. You can eat in a couple of days.