There are several proven recipes for pickling milk mushrooms at home. Below you will find several recipes for preparing these mushrooms both cold and hot. Salted milk mushrooms have always occupied a place of honor on the tables of our ancestors. Most often they were served in their pure form as an appetizer, but they could also be found in other dishes as an addition. But in Europe it is not deservedly considered inedible and it is practically impossible to find it on the counter or on the table.
Perhaps you have already tried to prepare these mushrooms for the winter yourself and perhaps also encountered such a problem as a slight bitterness. To avoid this, the collected mushrooms need to be soaked well in water before starting cooking. The bitterness is contained in their juice or, popularly, in the milk that appears on the cut of the mushroom. There is much less milk in white milk mushrooms than in black milk mushrooms, which means that dark milk mushrooms need to be soaked much longer. But don’t let this fact scare you, if you follow our instructions you will definitely succeed and when you open a jar in winter you can only get positive emotions.
I have tested this method of pickling more than once; the mushrooms really turn out very tasty and crispy. When you open the jar, the aroma will certainly spread throughout the house so that all the neighbors will come running to try it.
Ingredients:
- milk mushrooms
brine for 1 liter of water
- salt 2 tbsp. spoons
- black peppercorns 5-6 peas
- allspice peas 3-4 peas
- bay leaf 1-2 pcs.
Cooking process:
The mushroom itself is quite fragile, and if you immediately begin to thoroughly wash and clean it, you can break most of the harvested crop. And this mushroom can be quite dirty. So the first thing you need to do is put them in a large container and fill them with water. The mushrooms will of course float, so they will need to be attached with something. Usually for this I use a sieve or a large Soviet aluminum drushlyak, and soak the mushrooms in a large bucket.
Soaking will remove the bitterness from the mushroom. And the dirt will gradually begin to dissolve in the water. It is important not to forget to change the water. Change the water approximately every 2-3 hours.
Next, take a dish sponge, a small knife or a toothbrush in your hands and clean the mushrooms from any remaining dirt. If you come across a fairly large specimen, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and taste better.
Place the prepared forest gifts in a saucepan or cup, fill it with water and place it on the stove. Bring to a boil and simmer over low heat for 25 minutes. If foam starts to appear, it will definitely need to be removed. At the end of cooking, drain the water and place the mushrooms in a colander.
In order to pickle something you will need to prepare a brine; in our case it will be prepared as follows. It is important to prepare enough brine so that the mushrooms are completely hidden in it. so I will prepare three liters of brine at once. I’ll add salt, pepper, and bay leaves into the water and put the pan on the fire. When it boils, carefully add the mushrooms and cook for another 10-15 minutes at medium boil.
While the mushrooms are cooking, you can begin to prepare and sterilize the jars in which you will place the mushrooms. It is best to take small containers. The best option is jars no larger than 1 liter.
Place the mushrooms in jars, fill them with brine, screw on the lids and wrap them in a warm blanket. Let the jars cool to room temperature. Next, we transfer the already cooled jars to a cool place for long-term storage.
How to cold salt milk mushrooms at home
Ingredients:
- milk mushrooms 1 kg.
- salt 2 tablespoons
- dill umbrellas 2-3 pcs.
Cooking process:
And so let's start with the fact that you will first need to soak the mushrooms in water for 3 days, changing the water every 5-6 hours. It is important that the water covers the mushrooms completely; for this they can be covered with a lid that will be smaller than the container itself. The lid is not so heavy that it crushes the mushroom and not so light that it allows the mushrooms to float to the surface.
After three days, drain the water and clean each mushroom, then rinse under running water. If the mushrooms are too large, it is better to cut them into several parts. This mode is designed to better salt the body of the mushroom.
Next, take a small saucepan, sprinkle the bottom with salt and begin placing the mushrooms with their caps down. And so each layer will need to be sprinkled with salt and pepper and filled with dill. When the last layer is laid, it should also be sprinkled with salt on top.
We put a plate on top, place a weight on it and put our mushrooms in a cool place to salt. cooking time 35-45 days.
Salted milk mushrooms for the winter in jars - the hot method
The recipe is quite universal and allows you to get tasty and aromatic salted milk mushrooms in almost 7-8 days. But it’s best to wait 30-35 days to get full-fledged and, importantly, without bitterness, salted mushrooms.
Ingredients:
- milk mushrooms
- garlic
- dill umbrellas
- Bay leaf
- allspice peas
- salt 2 tablespoons per 1 liter of water
Cooking process:
The mushroom is quite capricious and cannot be brought from the forest and cooked on the same day. It will definitely need to be soaked in water for at least three days. Otherwise, the product will be very bitter.
Soaking solves several problems at once. Firstly, the mushroom will stop tasting bitter. Secondly, it will become less fragile, and thirdly, the dirt on the mushrooms will become wet and will easily separate, or, more often than not, it will fall off on its own.
Place the soaked and peeled mushrooms into a saucepan and fill with water. Cut large mushrooms so that you don’t have to worry about stuffing them hot into the neck of the jar.
You need to boil the mushrooms until tender. To do this, fill them with water and put the pan on the fire. Bring to a boil and cook over medium heat for 15 minutes. Make sure that the boiling is not too violent. When foam appears, remove it with a spoon or slotted spoon.
After the first cooking, place the mushrooms in a colander and drain the water completely. Next, prepare the correct brine. For proper brine you need to take 2 tbsp. spoons of salt per 1 liter of water, 3-5 peas of allspice, 2 bay leaves, a couple of dill umbrellas. The next step is to boil this brine.
While the brine is boiling, cut several cloves of garlic into thin slices and distribute evenly among the jars. Afterwards, put the mushrooms in jars and fill them with boiling brine. Pour the brine right up to the neck and screw on the lids. After cooling, transfer the jars of mushrooms to the basement or cellar for long-term storage.
Marinated milk mushrooms with vinegar and onions - the simplest and most delicious recipe
Salted mushrooms are undoubtedly very tasty, but how about pickled milk mushrooms? This recipe is quite simple, but very tasty. He is familiar to me from a distant, distant childhood. One day our family brought home almost half a bath of these mushrooms and we had to not only salt them, but also marinate them.
Ingredients:
- milk mushrooms
- water 1 liter
- salt 2 tbsp. spoons
- vinegar 9% 1 tbsp. spoon
- sugar 0.5 tsp
- onion 1 medium head
Cooking process:
According to the familiar scheme, we first soak the mushrooms in water, then clean them of dirt. Fill with water and cook in boiling water for 5-7 minutes. While the milk mushrooms are cooking, take the onion head. Peel it and cut it into half rings.
In order to prepare 1 liter of marinade, you need to add 2 tablespoons of salt to 1 liter of water and bring the liquid to a boil. Then put a bay leaf and pour in the vinegar according to the recipe, sugar and onion half rings. Stir the marinade, let it boil and add the mushrooms. Cook for 10 minutes on medium heat.
Don't forget to put 1-2 cloves of garlic in each jar. Pour the remaining marinade into jars and secure the jars with sterile lids.
Then we wrap the jars in a warm blanket or blanket and leave them with the lids down until they cool completely. When the jars have cooled, transfer them to a cool place for long-term storage.
Recipe for pickling black milk mushrooms
As you know, in nature there are not only white milk mushrooms, but also so-called black ones. They can also be eaten like white ones. And if there are mushrooms, then there must be a method of preparation. Therefore, I offer you a video recipe for preparing black milk mushrooms.
As mentioned above in the article, black ones have a much higher bitterness content, so they will need to be soaked for much longer. You can see how to soak these mushrooms correctly and how best to prepare these mushrooms in the video clip below.
It's probably hard to find a person who doesn't like salted or pickled mushrooms...
Many housewives choose milk mushrooms to prepare 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 milk mushrooms are not entirely edible mushrooms. That is, it can easily be called edible, but only after it has undergone the necessary processing. But milk mushrooms are very convenient to collect; there is absolutely nothing difficult about it, 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 other recipes for preparations have appeared, which we have no right to refuse, especially if you are an avid mushroom picker. And since you love picking mushrooms, it’s not surprising that you’ll 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 get rid of before we start cooking with this type of mushroom, and even more so putting them on the table. First, the mushrooms for this purpose 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. To prevent these toxins from entering our body, we need to thoroughly wash the milk mushrooms, put them in a container, carefully pour very cold water over them 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 it on top of them. It is best if you soak the milk mushrooms for as long as possible - two days. To ensure that the mushrooms do not 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 have soaked for the required amount of time, several times in running water. Only after this 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. a simple recipe without adding spices.
In order to prepare milk mushrooms according to this old and simple recipe, you need to take:
- — Coarse salt, you can use regular salt - 250 grams;
- — Milk mushrooms - 5 kilograms of soaked mushrooms;
The milk mushrooms you collect must first be thoroughly cleaned, removing all places that seem suspicious to you. The wormy areas need to be cut off, and also those places where there are punctures from pine needles should not be left. Afterwards you need to cut off each mushroom and a little of the lower part from the stem. Then be sure to rinse the milk mushrooms, changing the water several times. Then put them in an enamel bucket without chips or a large basin, fill it with water, open the top slightly with a not too heavy oppression so that all the milk mushrooms are constantly in the water. Change the water more often. After a night in the water, the mushrooms will begin to form foam. Immediately drain the water, rinse the mushrooms a couple of times, and add new water again.
In general, milk mushrooms can be soaked for two to five days; less is not advisable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.
After such soaking, the mushrooms will lose quite a lot in volume, as their juice will be washed out. Once you have discovered. that the mushroom pulp is no longer bitter, the milk mushrooms are completely ready for pickling. Before you start cooking mushrooms, you need to cut them into several pieces. Afterwards these pieces are placed in a large enamel basin. Place a dense layer of milk mushrooms, sprinkle everything with salt, and repeat the same thing again until you have laid out all the mushrooms you have.
Afterwards you need to put a large flat lid on top and install pressure on it. The mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, place the mushrooms in sterilized jars. The mushrooms need to be packed very tightly, as they will be stored without marinade. Therefore, after each layer you will need to compact the mushrooms quite tightly. Cover everything with plastic lids, put it in the refrigerator, let it sit for 2 months. Once this time has elapsed, the mushrooms will be completely ready for consumption.
2. Salted milk mushrooms for the winter.
For this recipe you will need 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 heaped tablespoons.
First, put the water on the fire, let everything boil, and then pour just a little vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we discussed above, need to be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms in a colander. The water should completely drain from the mushrooms.
Place the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the dill stems, 5 cm long, we will need them later, but a little later. Next, you need to put pressure on top of the mushrooms so that they fit tightly to each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. Afterwards, the oppression must be returned to its place for another 12 hours. Then you need to place the milk mushrooms in jars, press them down a little and secure them with dense dill stems laid out crosswise.
Once they are ready, the mushrooms in jars need to be filled with brine, which will be obtained during the process of infusing the milk mushrooms under pressure. Then put the mushrooms under nylon covers in the refrigerator for a month.
You can try them no earlier than after 30 days.
3. Milk mushrooms, salted with leaves of white cabbage for the winter.
This is a fairly old recipe, familiar to our great-grandmothers.
In order to cook mushrooms using it, you need to take the following products:
- — Milk mushrooms - 5 kilograms of mushrooms;
- — Small fresh horseradish root - 1 piece;
- — Coarse salt, but always without adding iodine - 1 cup;
- — Garlic - one head of winter variety;
- — Fresh currant leaves without damage - 20 pcs;
- — Cherry leaves without damage - 20 pieces;
- — Fresh dill - one bunch;
- - 8 cabbage leaves.
First you need to sort through all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - added about 5 tablespoons of salt to 10 liters of water. After this, the mushrooms need to be filled with water again, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and peel the horseradish root. The garlic needs to be peeled and separated into separate cloves. After this, you need to cut each garlic clove lengthwise into two halves. The horseradish root must be cut into very thin slices.
Next, wash the cabbage leaves thoroughly in cold water and tear them into two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything 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 again mushrooms 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 should last about two days in this form, maybe a little less. During this time, you need to stir the milk mushrooms at least 4 times. Afterwards you need to place the milk mushrooms quite tightly into prepared dry sterilized glass jars. Don’t forget to water the milk mushrooms with the juice that came out of them while the mushrooms were brewing.
Cover the mushrooms with plastic lids and 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 10-liter bucket of fresh milk mushrooms;
- - Onion;
- — Salt - 1.5 cups of coarse salt.
Prepare mushrooms for pickling as described above. Afterwards, the mushrooms, if they are not too large, should be placed whole in a basin; if the mushrooms are large, cut into pieces, sprinkling each layer with salt and onion, cut into rings or half rings. After this, you need to store the milk mushrooms under pressure for a whole month in a cool place, and then put them in dry and sterilized jars and put them in the refrigerator.
5. Salted milk mushrooms in oak leaves.
In order to prepare 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 need to be prepared for pickling according to the method indicated at the beginning of the article.
For pickling mushrooms, you need to take salted water; pour and dissolve 5 tablespoons of salt into 10 liters of water. The water is changed three times every day, but salt is added only the very first time.
Afterwards, you need to cut off some of the stems from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several parts, and the small ones can be pickled whole.
Next, you need to take the garlic and peel it, and add horseradish leaves to the container in which you will put the mushrooms for pickling. Mushrooms should be placed caps down, and so on in a couple of layers. Afterwards, you need to salt each layer of mushrooms, put cherry leaves, as well as oak leaves, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, and 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 there is not enough brine. then the load should be even heavier.
The mushrooms sit like this for about a month, and then they are put into jars and put in the refrigerator.
6. Salted mushrooms with mustard.
In order to prepare milk 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. Afterwards you need to put horseradish leaves and salt, mustard and pepper, dill, and mushrooms into the water. Next, you need to put the container with all this on the fire, boil after boiling for 10 minutes. Afterwards, the milk mushrooms are laid out in jars, dry and sterilized, and the whole thing is covered with finely chopped garlic. The jars are stored in the refrigerator under plastic lids.
Mushrooms prepared in this way can be eaten after 10 days.
7. Milk mushrooms, salted in hot brine.
In order to prepare salted milk mushrooms for the whole family according to this recipe, you must prepare the following:
- — A kilogram of milk mushrooms;
- — Bay leaves - 2 pieces;
- - 4 cloves of garlic;
- — Dill - 5 sprigs;
- - 5 currant leaves;
You need to soak the milk mushrooms and process them for pickling as described above. After you need to cut off the legs, I marinate only the caps using this method. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on the fire, allowed to boil, and then the mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.
After this, you need to remove the mushrooms and wash them. Then take a pickling container, sprinkle the bottom with salt, place the mushrooms with their caps down, the thickness of the first layer is 5 centimeters. After this, you need to sprinkle with all the spices and salt, and cover the top layer with gauze or a towel, and put pressure on top. The oppression should be quite heavy. You shouldn’t touch the mushrooms themselves during the pickling process, but it’s better to wash the mold every 2-3 days, especially if you have a wooden one. Let the mushrooms remain indoors for 2 days, and then they should be taken out into the cold for a whole month. The mushrooms are placed in jars and stored the rest of the time in the refrigerator.
And finally a killer option!!! Salty mushrooms with vodka..)))
Firm and crispy 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
On the festive table
On nature
For dinner: For appetizer
Unexpected guests: For a snack
Ingredients:
- — Milk mushrooms
- — Salt (depending on how you soak the mushrooms)
- — Dried dill (tops are best, i.e. umbrellas)
- - Garlic (cut into slices)
- - Bay leaf
- - Black pepper
- — Sour cream 150 g.
- — Onions - 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. Rinse well. We take a container (where we will add salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, then mushrooms again. Every 2-3 layers add spices (dill, garlic, bay leaf, peppercorns). We continue this way until the mushrooms are gone - carefully cover the last layer with salt. We put all this beauty under pressure and send it to a cool place (balcony, cellar, refrigerator) for 45 days.
After waiting the allotted time, wash the mushrooms and soak them in 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 onion cut into half rings.
Sprinkle with herbs, take out vodka, pour a glass for your beloved man and... listen to how smart and beautiful you are..)))
Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.
It is completely safe for health, and useful substances, but has a bitter aftertaste.
It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.
Especially if the final product is slightly crispy.
And in order to get rid of the unpleasant aftertaste and delight yourself with a delicious everyday and holiday snack for the whole winter, just soak the mushrooms and start pickling.
This article contains the best recipes for salting milk mushrooms at home and properly processing mushrooms before cooking.
Preparing mushrooms for pickling
And the most important thing in cooking mushrooms is collecting them.
In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms. and under no circumstances eat raw.
It is these foods that absorb the greatest amount of poisons first, so during the mushroom season, go away from highways and factories.
Also adhere to the following rules:
- Before pickling, carefully sort the mushrooms and discard any wormy or damaged ones. Rinse the rest thoroughly.
- If stains cannot be removed under running water, brush them off with a toothbrush.
- To remove all harmful substances, immerse it in a bowl of cold water for two hours.
- Next, for pickling, cut into 3-4 pieces. You can also salt only the caps and use the legs to prepare mushroom caviar.
- Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, place a plate on top and put pressure on it. Mushrooms should be in liquid and not floating on the surface.
- During the soaking process, the milk mushrooms will lose all their bitter juice and noticeably decrease in volume.
- Use ceramic, wooden or glass dishes. You should not salt milk mushrooms in metal or clay containers. The metal oxidizes, and the clay absorbs all the aroma.
Before cooking, mushrooms need to be washed and soaked. Method No. 1. How to salt milk mushrooms at home in a cold way
This is the easiest recipe for pickling mushrooms, since it eliminates the need to prepare brine.
You will need:
- 1 kg white milk mushrooms
- 40 g salt
- Bunch of dill
- 2 bay leaves
- 5 cloves garlic
- Horseradish root
- Ground black pepper to taste
Cold cooking method Step-by-step preparation:
- At the first stage, soak the mushrooms for three minutes, as indicated above, to remove all the bitterness from them.
- Next, in a deep bowl, chop the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, add salt and ground black pepper to taste.
- Take a jar for pickling. Place a little mixture on the bottom, pieces of mushrooms, and the pickling mixture again and alternate layers until the ingredients are gone.
- We compact it with a wooden masher, close it with a plastic lid and put the jar in the refrigerator.
- We salt the mushrooms for 30-40 days, after which they can be tasted.
- If the appetizer tastes too salty, the mushrooms can be washed with water.
Method No. 2. How to salt milk mushrooms at home using a hot method
This method of salting is considered the safest, since when boiled, all the natural bitterness and unpleasant odor will be removed from the milk mushrooms, and additional heat treatment will protect your health.
You will need:
- 1 kg white milk mushrooms
- 60 g salt
- 5 cloves garlic
- 10-12 black peppercorns
- 10-12 blackcurrant leaves
- 2-3 dill umbrellas
Milk mushrooms in brine Step-by-step preparation:
- We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and place them in a pan with water. Bring to a boil.
- Cook over low heat for five minutes, periodically skimming off the foam.
- Place in a colander and rinse with cold water. Let it drain and dry.
- We compact the mushrooms into a jar in layers, adding black peppercorns, currant leaves, halved garlic cloves and dill umbrellas.
- Fill with mushroom broth.
- Let the snack cool, cover with plastic lids and store in a cool place. For complete salting, milk mushrooms will need about a month and a half.
Tip: metal lids are not suitable for sealing milk mushrooms, as they tend to actively oxidize.
Method No. 3. How to salt milk mushrooms at home - Altai recipe
In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference between this method.
This type of mushroom usually grows in whole families - if you manage to find one such family, it means there are several more hiding nearby.
You will need:
- 5 kg fresh mushrooms
- 200 g coarse salt
- Large bunch of dill
- Half a head of garlic
- 10 g grated horseradish root
- 5 bay leaves
- 20 g allspice
Mushrooms cooked in a barrel Step-by-step preparation:
- At the first stage, we process the mushrooms in the traditional way: peel, rinse, and soak for three days.
- Wash the barrel thoroughly, scald with boiling water and dry.
- Place the prepared mushrooms in it, layering each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
- Alternate until we run out of ingredients. Cover the top layer with gauze or a clean linen napkin. We place a heavy press on top - if this is not done, the milk mushrooms will not release juice.
- During the salting process, the milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.
Tip: it is strictly forbidden to use iodized salt for pickling, otherwise the mushrooms will turn black.
Method No. 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe
This pickling method is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.
You will need:
- 3 kg mushrooms
- 150-160 g coarse salt
The simplest recipe Step-by-step preparation:
- We soak the mushrooms for three days using the already known method.
- Then we take a glass or wooden bowl for salting and lay out the milk mushrooms in layers, generously sprinkling each one with salt.
- We place a press on top and keep the workpiece under pressure for three days.
- During this time, mix the milk mushrooms 4 times a day.
- After which we place the mushrooms in small, pre-sterilized jars, seal them with nylon lids and store them in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.
Method number 5. Salted mushrooms with onions
You will need:
- 5 liters of water
- 5 kg mushrooms
- 1 kg onions
- 250 g coarse salt
With onion Step-by-step preparation:
- Soak the mushrooms for three days.
- Prepare a brine from water and 60 g of salt. Pour the milk mushrooms with the resulting mixture and leave for 12 hours. During this time, you need to rinse them twice with plain water, removing them from the brine and putting them back in.
- We take out the milk mushrooms, preserving the brine - we will need it later.
- Peel the onion and chop it finely.
- Mix the mushrooms with the remaining salt and onion.
- We put all the components under pressure and wait 2 days. Stir the mixture every 7 hours, then place it in sterilized jars and compact well.
- Fill with brine, seal with nylon lids, put in the cold or cellar for 2 days, after which you can try the milk mushrooms.
Method number 6. Cooking milk mushrooms in cabbage leaves
For a snack, we have prepared for you the most unusual way of pickling milk mushrooms.
You will need:
- 25 cherry and currant leaves each
- 5 kg mushrooms
- 300 g coarse salt
- head of garlic
- 2 bunches of dill
- 12 cabbage leaves
- 5 liters of water
Milk mushrooms, salted with cabbage Step-by-step preparation:
- We prepare the mushrooms in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We set the pressure and wait 12 hours.
- Every 4 hours, take them out of the brine and rinse with running water.
- Cut the garlic into slices, chop the dill. Wash cabbage, currant and cherry leaves.
- Place the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
- We cover the finished milk mushrooms with nylon lids and leave for a month and a half, after which we begin tasting. Bon appetit!
Tip: how to quickly and easily sterilize jars for winter preparations, read the article at the link.
You will learn another interesting recipe for how to pickle milk mushrooms at home for the winter in this video:
Choose perfect, proven recipes for pickling milk mushrooms on the website. Try different salting methods. Prepare black and white milk mushrooms. Appreciate the uniqueness of various salads, appetizers, caviar and even cutlets with the addition of pickled mushrooms. Salted milk mushrooms, thanks to their crispy flesh and unique taste, will become welcome guests on the table!
You should select milk mushrooms very carefully! Old, soft, wormy and with any living creatures are not suitable. It is advisable to choose mushrooms of approximately the same size. It is better to cut large milk mushrooms. Clean each mushroom from dirt, remove any damage, trim the stems almost to the cap. Rinse well under running water (especially the recesses under the cap). It is convenient to clean dirt between the internal plates with a soft brush. The hot salting method is faster and safer. Cold salting will allow you to fully appreciate the unique taste of milk mushrooms.
The five most commonly used ingredients in milk mushroom pickling recipes:
Interesting recipe:
1. Thoroughly soak the milk mushrooms for at least 3-4 days, changing the water several times a day.
2. Place dill umbrellas, currant and cherry leaves on the bottom of the pickling tank. Place mushrooms on top, heads down, in one layer. Add salt (per 1 kg of milk mushrooms 30 mg of coarse salt).
3. Add garlic, horseradish root, black peppercorns, laurel leaves.
4. Place all the milk mushrooms in layers, alternating mushrooms with salt and pickling seasonings.
5. Place horseradish leaves on top.
6. Place a light weight on the layered mushrooms and put them in a cold place (refrigerator, cellar, basement) for 35-40 days.
Five of the fastest recipes for pickling milk mushrooms:
Helpful Tips:
. If you add salt and citric acid to the water during soaking, this procedure will go faster.
. If you boil the milk mushrooms for about 5 minutes before salting, the bitterness is guaranteed to go away and the mushroom appetizer will be ready in 25 days.
. If after a day, under pressure, little liquid has been released from the mushrooms, then you can add salted brine.
Depending on the region, there are different varieties of laticifers (a genus of mushrooms). They are so called for the milky juice that comes out if the milk mushroom is cut or broken. There are versions about the name that it comes from the fact that mushrooms grow in a heap (chest) or on a heap. Most species can be found under the foliage in clustered families. How to pickle milk mushrooms using ancient and modern recipes so that they are white, crispy and aromatic.
Types of mushrooms for preservation
Let's dwell a little on the main types of milk mushrooms. Based on their characteristics, slightly different approaches and methods of canning are used, but, in general, they are similar.
Fact. These mushrooms are considered conditionally edible because they can be eaten not immediately after cleaning, but after preliminary technological processing. The vast majority of them initially have a bitter taste.
White or real
From the name it is clear that by color it is a white mushroom (with creamy-yellowish inclusions) with a slimy cap. In Siberia and the Urals they are also called “raw”, because of the always wet funnel-shaped cap on a thick, hollow stem inside. There are velvety fibers along the edges of the cap. The bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests and birch forests. It is considered one of the most delicious (category 1).
Aspen mushroom
Similar to a white milk mushroom, but its leg is thinner. It may have pinkish spots closer to the edge, no fringe. The pulp is slightly less fleshy, but denser and drier. Therefore, when salted, they are crispier; it is not recommended to marinate them. It is clear that you need to look for them under aspen trees.
Yellow milk mushroom (pitted, yellow mushroom)
It resembles white, only its color is different shades of yellow, the presence of small spots on the cap is acceptable. The main habitats are coniferous forests. When it is salted, it has a grayish tint. Initially, the white milk that appears may acquire a yellowish-gray tint. Rare, tasty mushroom.
Oak saffron milk cap (oak mushroom)
Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The cap is reddish in color and may have visible rings. In terms of taste, it belongs to the second category of mushrooms. The juice is very bitter. Therefore, it requires quite a long soaking. The milk is white and does not change shade.
Skripun (violin)
This is a mushroom in color with a real milk mushroom, only without the fringe. The milky juice does not turn yellow. As the name suggests, it is less soft and creaks if you lightly rub it with your fingers. Suitable only for pickling after soaking; the result is a crispy, tasty mushroom.
Black milk mushroom, russula
It differs from all other species in shades of colors, from greenish to brown, blackish. What is characteristic of it is that it contains no milky juice, and therefore no bitterness. For this reason, it can be used in the preparation of soups and salads.
Preparing mushrooms for preservation
Before canning milk mushrooms, they need to be prepared.
Preparing milk mushrooms for the winter:
After picking, mushrooms must be thoroughly cleaned of dirt;
trim the legs that were in the ground or clean them well;
then rinse several times;
mushrooms that contain a bitter milky juice should be soaked in water.
Regarding soaking mushrooms in water to remove bitterness, each type has its own deadline. Much in this matter depends on the weather in the region and place of growth.
Basic rules to follow
Important. The water should not turn sour and stagnate, so it needs to be changed 2 or 3 times a day.
It is necessary to drain, lightly pressing the mushrooms, then fill with a new portion. The main criterion for the readiness of milk mushrooms for preservation can be considered the disappearance of the bitter taste. The easiest way to check is to taste a cut of the mushroom for bitterness by licking it with your tongue. If it doesn't taste bitter, you can preserve it.
Canning
There are two main methods for preserving mushrooms: they are salted and pickled. Milk mushrooms are of little use for drying, since they are lamellar mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break and crumble. Therefore, dry milk mushrooms are rarely prepared.
Fact. Fleshy, tasty milk mushrooms are well suited for pickling.
Methods tested by housewives (2 main):
Cold salting of milk mushrooms;
hot salting of milk mushrooms.
Important. Using these methods, you can then store the mushrooms in a cold place (cellars, refrigerator, cool balcony, veranda) in food containers. Or they are closed in jars for the winter, but they also need to be kept in a cool room.
Cold salting method
A simple recipe for pickling milk mushrooms at home, cold method. Milk mushrooms are not blanched or boiled. Mushrooms remain aromatic and tasty.
How to salt milk mushrooms, step-by-step recipe
Each housewife has her own recipe and secrets. You can add different spices and spices based on your taste preferences.
Sequencing:
Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. It’s better not to put it straight into jars; in a larger container the mushrooms will be salted evenly;
prepare the brine: two or 3 tablespoons of rock table salt per liter of water;
let the brine boil, then cool;
pour in the milk mushrooms, stirring, but carefully so that the mushrooms do not break;
The brine should cover the milk mushrooms;
oppression is placed on top.
We keep the container at a temperature of 20-24 degrees for up to 4 days. Make sure that the liquid covers the mushrooms, otherwise the top layer will darken. You can adjust the salt concentration by tasting. Add or, conversely, dilute a little boiled cold water if you think they are salty.
When the mushrooms are salted, you can put them in jars. Depending on where the preserves will be stored, they are either rolled up with metal lids or covered with plastic ones.
Advice. If you have a cellar, then plastic is enough, put a leaf of horseradish on top, the brine should cover the mushrooms.
Herbs and spices
The pickling method described above is a basic recipe. Depending on taste preferences, the following is added to pickled mushrooms:
Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic taste, laurel leaves, black currant, cherry.
Optionally, for lovers of interesting flavor combinations, coriander, Provençal herbs, thyme, cilantro, etc.
Advice. All these ingredients can be added when the pickles are served. In winter, salted milk mushrooms are an excellent snack, especially with potatoes. It's delicious, especially if you season it with butter and sour cream.
Hot salting method
This recipe allows you to cook mushrooms more quickly. If they are covered with metal lids in jars, they can be stored in a moderately cool place.
Quick salting method
Proportions per kilogram of milk mushrooms: water (a glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, a horseradish leaf, one dill umbrella, several peppercorns.
Peel and wash the mushrooms in cold water, 3 times;
then fill with water and leave overnight;
washed again;
add water and bring to a boil, removing the resulting foam;
drain through a colander and rinse again;
soak again in cold water for half an hour;
drain, wash again 3 times;
prepare the jars, wash them thoroughly, sterilize them;
fill the jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on top;
boil water separately with the addition of salt and peppercorns;
fill the jars;
To ensure safe storage, you can sterilize jars of mushrooms for half an hour, then roll them up.
The mushrooms come out with a pleasant aroma and are crispy.
Second salting method
Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Fill with water and boil (30-40 minutes);
the broth is poured into a container through a colander;
transfer the mushrooms into a saucepan, add spices and garlic to taste;
pour in the strained broth;
leave under pressure for a couple of days, gently stirring and tasting, you can add a little salt;
when the mushrooms are salted, they are placed in clean, sterilized jars;
Place a horseradish leaf on top and cover with a lid.
Note. People often ask how to pickle black milk mushrooms. All of the methods described above are suitable, only they do not need to be soaked for a long time; it is enough to soak them first before salting for about 3 hours.
Marinating milk mushrooms
As a result of marinating mushrooms, a ready-to-eat product is obtained. Milk mushrooms with bitterness must first be soaked in the manner described above.
Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence requires 20 ml. Add a couple of bay leaves, a few pieces of black pepper, allspice, and cloves.
Sequence of marinating milk mushrooms:
After soaking, the mushrooms are thoroughly washed;
First, boil the mushrooms in a liter of water, adding half a tablespoon of salt;
cook for 20 minutes, remove the foam, remove, wash, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, and at the end add the essence;
remove the mushrooms using a slotted spoon and place them in sterilized jars;
I pour in the marinade and roll it up.
In order to increase the period of thermal pasteurization, the jars of mushrooms are turned over and then wrapped.
Note. A spicy recipe is that garlic (1.2 small cloves) and sugar (1.2 tablespoons to taste) are additionally added to the mushrooms. The sequence of actions is the same.
These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. After all, subject to certain rules, culinary improvisations are always acceptable.
