Like salty mushrooms. Quick cooking milk mushrooms: recipes with a step by step description

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.

Actually, main feature of these mushrooms lies in the fact 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.

It's pretty 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 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 well cold water cabbage leaves, 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 lay them out 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 hats 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
On the festive 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 ..)))

What mushrooms are suitable for salting

1. Pick young mushrooms that are firm, resilient and free of rust-like spots. Of course, cut them with a knife so that the milk mushrooms will please you with their harvest more than once.
2. Old mushrooms (with spots) are not suitable for salting - they will irrevocably spoil the taste of the workpiece. Worm milk mushrooms with other flaws are also not suitable. In a word, in order for conservation to please you and your guests, choose beautiful mushrooms.
3. You can salt any kind of milk mushrooms: white, black, yellow, pepper, aspen and oak. Wherein cold way salting is optimally suited for white, the most familiar to us milk mushrooms. They turn out firm and crispy.
4. Salted black milk mushrooms will be tastier when cooked, besides hot way salting is considered safer. Such mushrooms will no longer crunch, but they have a mild taste, they are faster to cook.

Training

1. As soon as you have collected (or bought) mushrooms, immediately start preparing them for salting. It is necessary to remove from them all the forest debris and dirt, which is attracted by sticky mushroom caps. To do this, wash them thoroughly by hand, brushing off the dirt with an old toothbrush or hard sponge. Litter from the back of the hats is perfectly washed off under running water or shower pressure.
2. Next, soak the mushrooms for 2-3 days in cold water. This is necessary so that natural bitterness leaves the mushrooms. We change the water three to four times a day. And then the mushrooms will not turn sour, they will not turn into porridge. We must drain the old water - it has absorbed all unnecessary substances and enzymes. So that the mushrooms do not float when soaked, you can put a lid on top, crushing it with some kind of weight.
3. Many do not soak milk mushrooms before the hot salting method - only before the cold one. But I try to get rid of them anyway. Just with the hot method, I pre-soak them for a shorter time - about a day. After all, even one bitter mushroom can ruin our seamings.

Tip: for all stages of cooking milk mushrooms, choose the right dishes. Enameled pans or basins fit perfectly, no chips, cracks or rust, glass jars, wooden tubs, ceramic containers, plastic buckets. Do not take galvanized dishes - they can cause an undesirable reaction, irrevocably spoiling the taste of mushrooms.

How to salt white milk mushrooms in a cold way: a recipe with a photo

For salting mushrooms, the most necessary components are the milk mushrooms themselves and coarse salt. It absorbs excess moisture and draws out the bitterness from the mushrooms. fine salt not suitable, especially - iodized. Just a regular kitchen. Other ingredients are optional but highly recommended. With them, your mushrooms will get spicy flavors, they will not be so bland.

In a cold way, you can salt not only white milk mushrooms, but also others - yellow, oak, aspen, even black. Although light species look more aesthetically pleasing, they do not change their color after salting. In the future, such mushrooms can be served as an independent snack, seasoning them vegetable oil and onions, and also use them as part of different salads, cook from them mushroom caviar and meatballs, fragrant soups, homemade pizza.

Ingredients:

• 5 kg mushrooms
• 250 g coarse salt (not iodized)
• 1 large head of garlic
• 8-10 dill stalks without seeds
• 10-15 pcs. cherry leaves
• 10-15 pcs. black currant leaves
• 4-5 pcs. horseradish leaves
• 1 small horseradish root

Cooking

Wash fresh mushrooms, remove all debris and be sure to soak in a large basin or bucket for 2-3 days, covering the top with a lid with a load. The room must be cool. We change the water every 6 hours. Then again, rinse the mushrooms well in running water.

We are preparing a container for pickling mushrooms. Dishes must be clean, scalded with boiling water. A wooden tub or barrel, an enameled bucket is perfect. cold ambassador- a long process, it takes from 30 to 45 days, so we first salt the mushrooms in a separate container, and then put them in jars.

Tip: How much salt is needed per 1 kg of mushrooms for salting? We proceed from the formula: 4-5 percent of salt from the total weight of mushrooms. That is, for 1 kg of mushrooms, we need 40-50 g of coarse salt. With the hot salting method, the amount of salt can be increased up to 6 percent - 50-60 g of salt per 1 kg of mushrooms.

Now we roll each mushroom in salt and put it with the hats down on the bottom of the salting dish. Sprinkle each layer with 2 tablespoons of salt, peeled and chopped garlic, grated or chopped horseradish root. When all the mushrooms are laid, cover them with gauze folded in several layers or a thin cloth. On top we lay out the washed leaves of cherries, currants and horseradish, as well as dill stalks.

We cover the dishes with a wide plate or lid, put a load - for example, a jar of water. We put in a cool place (temperature - no higher than 10 degrees Celsius). Mushrooms will release juice in a few hours. Make sure that the brine covers them completely and mold does not form. If there is not enough juice, you can add a little such a brine: for 1 liter of cold boiled water - 50 g of coarse salt (stir until completely dissolved).

Now let's be patient. Milk mushrooms will be salted for at least a month. The top layer should not remain dry, so check the mushrooms from time to time.

When 30-40 days pass, we sterilize the jars and tightly pack the salted milk mushrooms into them. Pour them on top with cold brine, formed in a tub or pan during salting. We close with plastic lids scalded with boiling water. We store in the refrigerator or cellar for no more than six months.

Now, knowing how to salt a white mushroom in a cold way, you can similarly cook other edible types of this mushroom.

Note to the hostess: If the milk mushrooms are too salty when served, soak them for an hour in cold water or milk.

Salt the mushrooms hot

The hot method takes less time than the cold method, and cooked mushrooms last longer. True, since they are boiled, they will no longer crunch so temptingly. But their delicate taste looks like a real delicacy. Such a preparation for the winter will help you out more than once when preparing various fast food. I will share with you the secrets of how you can deliciously pickle milk mushrooms in a hot way, especially since the recipe is simple and understandable.

Ingredients:

• 5 kg fresh mushrooms
• 250-280 g coarse table salt
• 1 head of garlic
• 9-10 pcs. bay leaf
• 25 g allspice peas
• 4-5 pcs. black currant leaves
• Cabbage leaves - according to the number of cans

Cooking

1. We clean the mushrooms from debris, wash, cut off the lower part of the legs. You can cut off the legs completely and fry them - you will have tasty dish for dinner.
2. Then soak the milk mushrooms for at least half a day, and preferably for a day. The taste of pre-soaked milk mushrooms is much brighter, without bitterness. We change the water four or five times a day. Then we drain it.
3. We take a wide saucepan, pour water into it and put it on fire. As soon as the water boils, we throw in the prepared mushrooms, a couple of peppercorns, currant leaves and cook over low heat for 15-20 minutes. Stir from time to time, remove the foam.
4. If all the milk mushrooms do not fit in the pan, boil them in portions. At the same time, we pour new water into the pan every time. In this case, do not add pepper and currant leaves to the water, save them for brine.
5. While the mushrooms are cooking, peel the garlic and cut it into slices. Strain the mushroom decoction through a sieve into another bowl. Rinse the mushrooms themselves again.
6. At the bottom of an enameled bucket or wooden tub pour 2 tbsp. tablespoons of coarse salt, lay out a little chopped garlic, currant leaves, laurel. Then we tightly lay the milk mushrooms with their heads down (this way they better retain their shape). Sprinkle with salt. And so we continue to lay in layers, sprinkling with leaves, pepper and salt. In total, 50-60 g of coarse salt should go for 1 kg of mushrooms.
7. Fill with a decoction of mushrooms. We put a wide plate on top, press it down with oppression. The liquid should completely cover the mushrooms. Cover with a clean towel or gauze, put in a cool place for two to three days.
8. We sterilize jars, scald plastic lids with boiling water. We put the mushrooms tightly in jars, pour the brine over the shoulders, press down on top with the washed cabbage leaf. We close the lids, put in the cellar or refrigerator. After a week, salted breasts can be served on the table.

Tip: It's best not to roll the mushroom jars with metal lids to avoid the danger of botulism.

9. There are many different recipes how to quickly pickle milk mushrooms at home. I propose to watch a simple video recipe on how to salt delicious milk mushrooms for the winter in jars.

A simple recipe for salting black mushrooms in jars

Black milk mushrooms do not look as aesthetically pleasing as their white counterparts, but even after boiling they remain elastic, and also have healing properties. You can salt them in any way. I prefer hot salting, it is very simple, and milk mushrooms are surprisingly tasty. So, a simple recipe for how tasty and easy it is to salt black mushrooms in jars for blanks for the whole cold winter.

Ingredients:

• 1.5 kg black mushrooms
• 6 art. tablespoons coarse salt for boiling
• 4 liters of water

For brine:

• 1 liter of water
• 6 art. tablespoons of salt (per 1 liter of water)
• 50 ml vegetable oil
• 12-15 black peppercorns
• 5-6 allspice peas
• 1 clove bud
• 6-7 dill umbrellas
• 1 bay leaf

Cooking

1. Wash mushrooms, remove dirt, soak in cold water for at least three hours (or longer). Then we drain this water.
2. Pour 4 liters of plain water into a large saucepan, bring it to a boil. Pour in 6 tablespoons of salt, stir until dissolved. Then we lower the mushrooms into the pan, reduce the heat to medium and cook them for 20 minutes. Stir, remove the foam.
3. Meanwhile, prepare the brine in another saucepan. Pour in a liter of water, add peppercorns, bay leaf, cloves. Bring to a boil and add salt. Boil over low heat for five minutes. At the end, add dill umbrellas and turn off the fire.
4. We drain the water from the boiled milk mushrooms, throw them into a colander. We are waiting for all the liquid to drain. From another pan with brine, we take out the spices and dill with a slotted spoon.
5. We take a wide bowl or basin, a bucket. We spread the spices from the brine on the bottom, then place the milk mushrooms, pour hot brine so that the liquid completely covers the mushrooms. From above, we press down with a board with a lid from the pan or a flat plate so that the mushrooms do not float up.
6. We put any press and take out the container with mushrooms in the cellar or on the balcony. We leave there for 3 days.
7. Now you can prepare sterilized jars, rinse the lids with boiling water. We place the spices at the bottom of each jar, then lay the mushrooms tightly with their hats down. Fill the milk mushrooms with brine so that two or three millimeters remain to the edge of the jar. Fill the remaining space with vegetable oil and close the jars with plastic lids.
8. We take the mushrooms in jars to the cold, leave to infuse. The black salted milk mushrooms will be ready in about a month.

Can you salt white and black mushrooms together?

Note to the hostess: You can pickle white and black milk mushrooms together, in one jar. Of course, they must first be soaked by changing the water. Black and white mushrooms taste almost the same, and they look very interesting in jars.

Recipe for salting dry mushrooms

Dry milk mushrooms (in other words, white boots) differ from their counterparts in that their hat is not sticky, but dry. It is thick and a little rough. Such mushrooms grow most often under birches, oaks, aspens, along the banks of rivers.

Many mushroom pickers prefer not to soak dry milk mushrooms before salting, since it does not contain bitter milky juice. Therefore, preservation for the winter from dry mushrooms does not take much time. But I advise you to soak the mushrooms for 3-4 hours in cold water before pickling. After this water procedure, all debris is easily cleaned from them.

You can pickle dry milk mushrooms in any of the above ways, it always turns out very tasty, just perfect for pickling! I also offer you my favorite recipe for pickles for the winter from these mushrooms. This is a cold way, milk mushrooms will infuse longer, but the result is worth it.

Ingredients:

• 5 kg dry milk mushrooms
• 200 g coarse salt
• 10 allspice peas
• 1 head of garlic
• 5-6 sheets of horseradish
• 3-4 st. tablespoons dry dill
• 10-12 black currant leaves
• 3-4 pcs. bay leaf
• 1-2 pcs. clove buds

Cooking

Pour milk mushrooms with cold water, soak for 3 to 6 hours (or longer). Then we drain the liquid, wash the mushrooms with running water, brushing off all the debris with a brush.

At the bottom of a pot or barrel, put a third of all the spices and leaves. Then lay the milk mushrooms with their hats down, sprinkle well with salt (also the third part).

Transfer the mushrooms to a cold place, let them salt. Every day, check that the milk mushrooms are completely covered with juice. If there is not enough liquid, pour brine on top (40 g of salt per 1 liter of cold boiled water).

In 40 days the milk mushrooms will be ready. We put them in sterilized jars and close the lids. We store in a cool place.

Can you salt milk mushrooms and mushrooms together?

I am often asked if milk mushrooms can be salted together with other mushrooms, for example, mushrooms or volnushki? Why not, if you want to get a delicious mushroom platter. Just keep in mind that the waves, like milk mushrooms, should be pre-soaked (in a separate bowl). We soak them for the same amount of time as milk mushrooms, and then we cook them together. We change the water several times a day.

As for mushrooms, they do not require soaking. Therefore, first we salt the mushrooms in a cold way, and after three days we add the soaked milk mushrooms to them. And we continue to salt.

How much salt?

Sprinkle each layer with salt: 40 g per 1 kg of mushrooms.

We lay out the finished mushrooms in jars. They look very appetizing, and the taste is excellent.

Now you are already familiar with recipes for salting milk mushrooms in jars at home in a cold and hot way. I am sure that everything will work out for you, and homemade ones will be happy to eat delicious mushrooms in winter. Bon Appetit!

Cooking mushrooms for the winter

Now in stores you can find any pickles. But it’s more pleasant to make mushrooms for the winter on your own! For you, a simple recipe on how to salt milk mushrooms in jars!

2 h

20 kcal

4.64/5 (45)

There is a tradition in my family. Every autumn, on one of the days off, we gather with the whole family and go to the forest to pick mushrooms. I have loved this event since childhood and have always looked forward to it. First, walking in the woods was fun. And secondly, I have always loved mushrooms.

We always manage to pick up both dry and wet milk mushrooms, and loaders, there are both yellow and black milk mushrooms, which are popularly called pigs. But there are also boletus and mushrooms, russula and boletus .... We then have to wash, peel and marinate all this, and roll it into glass jars. We can all night, groaning, disassemble and prepare mushroom "catch". But salting and marinating mushrooms is worth it - how great it is to open a jar or two in winter!

Recipes for their preparation are passed down from generation to generation. My grandmother and mother taught me how to cook different types mushrooms, but my favorites are salted milk mushrooms. Preparing them for the winter is very easy, but how much fun!

How to prepare mushrooms for salting

If you like to go for mushrooms on your own, then it will not be difficult for you to collect white mushrooms - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.

The most important point in preparing breasts is getting rid of them milky bitter juice. It's very easy to do this:

1. Rinse the mushrooms under running water using a soft brush. Get rid of dirt and needles.
2. Use a knife to cut out any wormy or unsightly areas. Cut off the base of the leg.
3. Pour cold water into a basin or bucket. Put the mushrooms in there. Make sure they were completely submerged, you can use the lid and weight for this.
4. In this state, milk mushrooms must be left for a couple of days. The water needs to be changed periodically. During soaking, the mushrooms will shrink slightly in size.
5. After a couple of days, drain the water and rinse mushrooms under cool water repeatedly.

As you can see, there is nothing complicated in preparing mushrooms. Now they can be salted.

Recipes for salted milk mushrooms for the winter in jars

I will tell you two of my favorite recipes. Since I do not like to mess around in the kitchen for a long time, I always try to simplify the cooking process as much as possible. That is why my very easy recipes, even those who pickle mushrooms for the first time will cope with them. For you - two ways of salting milk mushrooms. In the first case white mushroom you don’t need to cook, in the second the ambassador includes the next step - to put salt, we need boiled mushrooms.

How to salt milk mushrooms in a cold way

Required products:

What do we have to do:

1. First you need to prepare the mushrooms in the above way.
2. After the milk mushrooms are soaked, the largest of them need to be cut into pieces.
3. IN enamel pan or bucket layer the mushrooms. Pour 2 tablespoons of salt on each layer, put a few chopped cloves of garlic, parsley, currant leaves. Sprinkle with black peppercorns. Repeat these steps layer by layer. On the topmost layer we spread dill umbrellas.
4. We cover the bucket or basin with a lid, put the load on top. Mushrooms should give juice. This will take approximately 5-7 days. During this time, they should be stored in a cool, dark place.
5. After this time, transfer the mushrooms to sterilized jars and fill them with juice. Try to stack the mushrooms as close to each other as possible. Roll up the banks.

As you can see, there is nothing complicated in salting mushrooms. But when you get them in the winter, everyone will be amazed at the great taste. In addition, mushrooms cooked in this way will be incredibly crispy.

How to salt milk mushrooms in a hot way

Required products:

• 5 kg of mushrooms;
• 10 leaves of lavrushka;
• 15 cloves of garlic;

• 15 currant leaves;
• piece of horseradish;
• dill, salt.

What do we have to do:

1. Prepare the mushrooms in the above way.
2. Mushroom stalks need to be removed., they will not be used for salting.
3. cook brine of 5 liters of water and 10-15 tablespoons of salt. It must be put on fire, bring to a boil and place the mushrooms there. Boil milk mushrooms in this brine for half an hour. Don't forget to skim off the foam.
4. After half an hour, the milk mushrooms need to be removed and thrown into a colander. They must be rinsed with running water.
5. Prepare an enamel basin or bucket. Sprinkle some salt on the bottom. Spread the mushrooms hats down in layers of 5 cm. Sprinkle each layer with salt, chopped garlic, grated horseradish, dill, parsley. Cover the top with a lid and put a weight on it. Leave the mushrooms in this form for several days in a cool place. During this time, they will secrete juice.
6. Transfer the finished milk mushrooms along with the juice into sterilized jars and roll up.

In this article, we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.

Juicy, fleshy and appetizing mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom "rating" of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt the white milk mushrooms at home, so that for the winter you have delicious treats with mushrooms.

From mushrooms it turns out great snack to alcoholic beverages, they are added to salads, pies and okroshka; and the amount of protein contained in them saturates the body with this nutrient.

Training

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot salting), milk mushrooms are soaked for 1-3 hours in cold, slightly salted water. Mushrooms that will be salted in a cold way must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot salting milk mushrooms are soaked for 1-3 hours, for cold - 3 days, for "dry" they are not soaked at all

Recipes

Milk mushrooms are traditionally salted in two ways: hot and cold. But the third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms in a hot way, it will not take much time, but mushrooms even after heat treatment will remain firm, and the cold method will provide you with delicious and resilient mushrooms, but they will take several days to soak. Which way is better - choose for yourself. Photo and video recipes will help you with this.

hot way

Hot pickling of white mushrooms in jars is the simplest recipe that does not require much time, special effort and expensive ingredients. With such salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt (1.5-2 tablespoons per 1 liter of water);
• black pepper in peas - 1-2 tbsp. l.;
• allspice in peas - 10 pcs.;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• dill - to taste;
• garlic - 4 cloves;
• blackcurrant leaf - 4 pcs.

The cooking time of mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For mushrooms, this is an average of 20 minutes, but readiness is best determined not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “drown”, then they are ready).

Cooking:

1. Dip the pre-soaked milk mushrooms in a large pot of water, where they should float freely (there should be at least twice as much water in the pan as mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several visits (after each serving, water must be poured out). Pour into the pan 1.5-2 tbsp. l. salt per 1 liter of water and leave to boil over medium heat for 15-30 minutes so that the salt dissolves and salts the mushrooms well. Stir gently from time to time.
2. Make a brine. Take another pot. For 1 liter of water, pour 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Put the brine on a small fire.
3. 15-30 minutes passed, all milk mushrooms “drowned”. Drain the water from the boiled mushrooms through a colander, then transfer them to a saucepan with brine and boil for 30 minutes.
4. Peel the garlic. Large cloves can be cut in half.
5. At the end of half an hour, remove the pan with brine and milk mushrooms from the stove, add garlic, mix.
6. Put washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with a not too heavy oppression so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can use ready-made milk mushrooms in a week.

Bon Appetit!

cold way

Cold salting does not require heat treatment of mushrooms, but it will take a long time to wait for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt - 250 g;
• garlic - 1 head;
• bay leaf - 5 pcs.;
• blackcurrant leaf - 5 pcs.;
• black pepper in peas - 1 tbsp. l.;
• horseradish, root - 1-2 pcs.;
• sugar - 1 tsp

Cooking:

1. Clean and rinse the milk mushrooms, then soak for 3 days, making sure to change the water twice a day.
2. At the end of the period, rinse thoroughly and salt the mushrooms again, pouring salt on the bottom of a clean enameled container. Put a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat the steps until the mushrooms run out. In the middle of the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
3. Cover the mushrooms with an inverted plate and lightly press down on it with a load (for example, three-liter jar with water), leave the container in this form for a day. After that, milk mushrooms will release a large amount of juice and will be ready for the next stage of salting.
4. Cut garlic and horseradish into thin slices. Spread the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
5. Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Put them in the refrigerator or cellar for a month. The temperature of the room where pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will turn sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their beautiful palatability. The upper mushrooms should not come into contact with air - keep an eye on this and constantly add brine to them, otherwise mold will quickly cover them. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.

Bon Appetit!

Do not be lazy and perform additional "insurance" against botulism infection - pasteurization of filled cans (carried out immediately before their hermetic sealing).

Dry way

The third way of salting milk mushrooms is “dry”. Mushrooms are not only not soaked, but they are not even washed. They simply clean it of forest debris and earth and wipe it with a clean cloth.

Then they act as when salting in a cold way: they are placed in layers in a container, sprinkled with coarse salt (not iodized), oppression is established and kept in a cool place for 25-30 days. Milk mushrooms at the same time secrete juice and settle. If it happens in the place where you can still pick up mushrooms, they can be added to the container (enamelled pan) in portions, again sprinkled with salt. And then already shift the mushrooms into jars and put in the refrigerator.

Cooked in a "dry" way, milk mushrooms turn out to be very tasty, albeit spicy, "for an amateur." Before eating, such mushrooms are washed, cut into slices, mixed with chopped onion and garlic and seasoned with vegetable oil.

Store salted or pickled milk mushrooms for no longer than a year.

Video

We offer you to watch a video that tells about another recipe for salting white milk mushrooms:

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. Doesn't like to stand by the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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And cook for 20 minutes from the moment of boiling.

Then drain the water through a colander and rinse the mushrooms with cold running water.

Then once again put the milk mushrooms in salted boiling water (1 tablespoon of salt per 2 liters of water) and boil for 20 minutes from the moment of boiling.

We wash the mushrooms and leave them in a colander until excess liquid drains. At this time, we cook the brine: pour 1 liter of water into the pan, put on fire, when the water boils, add 1 tablespoon of salt with a large slide.

And put spices in boiling water (bay leaves, cloves, peas of black and allspice), bring to a boil and boil to dissolve the salt crystals.

Into clean liter jar spread peppercorns, allspice, dill umbrellas and bay leaf.

Then we spread the milk mushrooms tightly, pressing the mushrooms to each other, and pour hot brine.

Next, put the jar of milk mushrooms in the refrigerator, closing with a plastic lid, and leave to salt for another 10-12 days.

Bon Appetit!