Many housewives prefer to use mushrooms for pickling; they have great nutritional value and amazing taste. In preparation winter preparations One of the most pressing questions is: how to salt white milk mushrooms? To do this, you can use cold or hot way.
Preparing for pickling white milk mushrooms
Before salting white milk mushrooms, they are collected or purchased. In this case, you should avoid rotten and wormy mushrooms; it is better to opt for small mushrooms or large ones, which should not be too old. Then they need to be properly prepared. The following points are taken into account:
- first of all, you need to remove all leaves and earthen debris;
- a knife will also come in handy in this case; it can be used to cut off all rotten, worm-eaten areas;
- then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
- The plate part must be washed under pressure from the tap.
How to soak white milk mushrooms?
The peculiarity of this type of mushroom is that white milk mushroom bitter. To get rid of bitterness, you need to soak it in cold water. In addition, this process will help get rid of debris. When carrying it out, you need to take into account the following nuances:
- to remove debris, they can be soaked for several hours, and then washed and treated;
- to get rid of bitterness, the process of aging in water will be much longer - it will take 3-5 days;
- During the entire period you will have to change the water several times and rinse the mushrooms;
- Another method of soaking when deciding how to salt white milk mushrooms is to place them in a bag made of matting and keep them under running water for 3-4 days.
How to cook white milk mushrooms for pickling?
When salting white milk mushrooms, with a hot cooking method, an important preparatory step will be to pre-boil them. To do this, perform the following actions:
- White milk mushrooms need to be boiled in salted water, add a little vinegar so that the mushrooms do not turn black.
- During cooking, be sure to remove the foam, then the marinade will remain white and transparent. Once it is completely free of foam, you can add spices to it.
- Cooking white milk mushrooms takes only 10-15 minutes. As soon as the mushrooms sink to the bottom and the brine becomes clear, they are considered ready.
How to salt white milk mushrooms at home?
For housewives who want to pickle whites, they are offered in several options, which involve cold and hot cooking methods. They have the following features:
- In the first case, do not use heat treatment mushrooms, the cooking process is based on keeping them under a load for a long period of time.
- With the hot method, if you are going to pickle white milk mushrooms, you must first soak them for 3 days in cold water. Then the mushrooms need to be mixed with salt and sent under pressure or boiled in brine and left under weight for a day, then boiled again and placed in sterilized jars.
- When deciding how to salt milk mushrooms at home, special attention is paid to the dishes. It should be a glass or enamel container without splinters. The best container is a wooden tub, which must be soaked so that it swells and prevents leakage.
Quick salting of white milk mushrooms
Busy housewives who don’t have enough time to tinker with salting for a long time should take note quick way cooking white milk mushrooms. This is the simplest option, which is one of the versions of the hot method. The end result will be crispy great snack. It will be ready in just a week, and the whole family will be able to enjoy its indescribable taste.
Ingredients:
- mushrooms – 10 kg;
- salt – 500 g;
- bay leaf – 6 pcs.;
- allspice – 10 g;
- water – 8 l.
Preparation
- Pour white milk mushrooms into 7 liters of water and leave for 5 hours.
- After the required time, pour in the remaining water and cook for 20 minutes.
- Strain the water, cool the mushrooms, sprinkle with salt and spices, and put under pressure for 3 days. Transfer to jars.
- Further salting of white milk mushrooms at home occurs by keeping them in the cold for 7 days.
How to salt white milk mushrooms in a cold way?
Using the cold method, you can prepare salted white milk mushrooms, the recipe of which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. Everything is saved in them nutrients, and the milk mushrooms themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.
Ingredients:
- milk mushrooms – 4 kg;
- salt – 400 g;
- horseradish - 1 root;
- garlic – 6 cloves;
- cherry leaves – 4 pcs.;
- water – 4 l;
- dill - 3 umbrellas.
Preparation
- Soak milk mushrooms in water for 3 days.
- After this period, transfer to a clean bowl, add salt and spices. Place the weight on top.
- Place the container in the cold for a month.
White milk mushrooms - hot pickling
The salted whites method is especially suitable for busy housewives because the whole process consists of just a few steps. The mushrooms need to be boiled, cooled, poured with freshly prepared brine, and kept under pressure. This method is also good because the mushrooms are not bitter, but have a mild taste.
Ingredients:
- mushrooms – 10 kg;
- salt – 500 g;
- bay leaf – 6 pcs.;
- allspice – 10 g;
- water – 8 l.
Preparation
- Cover the mushrooms with water and leave for 5-6 hours.
- Pour in the remaining water and boil for 20 minutes.
- Drain the water and cool the mushrooms.
- Make a brine from water, salt and spices, pour it over the mushrooms, and simmer for 20 minutes. Place the weight and leave it for a day.
- The last step in this recipe for pickling white milk mushrooms is to boil them and place them in sterilized jars.
Pickling white milk mushrooms using beets
One of the most interesting options is pickling white milk mushrooms with beets. If you prepare this root vegetable correctly, it will retain most of the useful substances and will help fight various diseases. The snack is ideal as an addition to porridge or meat dishes. A mixture of beets and mushrooms makes incredibly tasty salads.
Good afternoon friends!
Today we have a rather popular topic; we will be salting mushrooms. Their variety is quite simple and is probably familiar to each of you - these are milk mushrooms. Here we will choose the cold pickling method. Only thanks to this process will we be able to get crispy mushrooms as a result.
The time for harvesting such a harvest occurs at the end of summer and beginning of autumn. Nature has endowed us with its riches. And even people who do not have their own garden can please themselves with a jar of salted milkweed. True, collecting them is not so easy; they hide under coniferous foliage. Therefore, when collecting this type of milkweed, you need to be patient.
Despite the simplicity of this mushroom, there are many recipes for its preparation. There are even two main methods: hot and cold. In the first option, the edible caps are boiled, and in the second, they are soaked and aged. Naturally, the hot method is quite fast, but the result will not be the same. With cold salting you will get crispy and tasty caps. Which can be seasoned later onions and vegetable oil.
Cold salted milk mushrooms, quick cooking
Do you know that even in the old days milk mushrooms were considered the most edible mushroom. Or rather, he was the only one of the genus of milkweeds suitable for salting. First of all, I suggest you consider the most classic recipe instant cooking.
We will do the salting in a saucepan. Therefore, worry about the required container in advance, preferably enamel or wooden dishes.
We will need:
It is very difficult to predict how much and what to put, I’m talking about seasoning, salt and various additives. This is why the layout will not specifically indicate the weight. But in the cooking recipe, I will specify how much and what was added.
The thing is that some people prefer saltier mushrooms, while others like a spicy taste.
On average per 1 kg. For milk mushrooms you need 1 tablespoon of salt (heaped), more is possible. It all depends on your preferences.
- milk mushrooms
- garlic
- black peppercorns
- pepper sweet pea
Preparation:
Before you start pickling, you need to start processing an important ingredient.
1. Pour the collected milk mushrooms with cold water and soak them for 2-3 days. But you don’t just fill it in and forget it, the water needs to be changed 3-4 times a day, more often, but not less often. This way we will get rid of the foliage and needles formed on the caps.
Do not try to strip the foliage from the mushroom immediately after harvesting. This way you will waste your time and damage the caps. And you won’t get any results.
Be sure to check that there is also no suspicious debris in the form of sand between the internal plates.
2. When our milk mushrooms are washed and soaked required time, you can do the salting. For this we need a fairly deep pan. At the bottom of which we pour a small amount of salt. Add some peppercorns and 2-3 cloves of garlic, cutting it into small slices in advance.
Next we put the mushrooms in one layer. This should be done with the caps facing down.
Then again sprinkle the mushrooms with all the seasonings: pepper, salt and garlic. Repeat this several layers until the milk mushrooms are gone.
For those who like it spicy, you can add horseradish and similar seasonings. But keep in mind that in this case the taste of the mushroom will not be rich.
3. The matter remains small. Now, put pure oppression on top of all the ingredients. The ideal option would be a plate of the appropriate size. On top we place a heavy jar with some contents to make the pressure heavier.
It’s advisable not to skimp on garlic. He has more than one useful quality, but several at once. It has a spicy taste, aroma and, of course, antimicrobial properties. This will further preserve the shelf life of our products.
Be sure to check that after you apply pressure, juice appears on the surface. This is a sign that the weight of the load that is located at the top is the most suitable.
Cover the prepared pan with food and pressure on the surface with a towel. Place in the cold at a temperature of +5-8 degrees. We leave it in this state for 1-1.5 months. Naturally, more is better.
After the time required for salting, you can serve it to the table. And don’t be afraid of getting diseases like botulism.
Salt the milk mushrooms immediately in jars
This recipe is convenient because we will do the salting directly in jars. And we'll even come up with it unusual way to apply pressure. And you will learn about it in more detail below. So, let’s stock up on a pen and notebook and get to work.
We will need:
- mushrooms - 1.5 kg. (one and a half liter jar)
- salt - 90 gr.
- dill with umbrella - 1 pc.
- spruce branch - 1 pc.
- allspice peas - 5-6 pcs.
- bay leaf - 3-4 pcs.
- garlic cloves - 4-5 pcs.
- horseradish root
- bends in the form of small sticks - 2 pcs.
Preparation:
1. Similar to the previous recipe, soak the mushrooms for 2-3 days. Periodically changing the water and cleaning the caps. It is better to clean with a soft sponge, the abrasive side.
2. We will use a small jar for pickling, only one and a half liters. Before salting, we wash it thoroughly using soda-containing products.
At the bottom of the treated jar we place a sprig of spruce and an umbrella of dill. Lightly cut two cloves of garlic and place it next. Add a small amount of salt and black peppercorns. Now we lay the mushrooms in one or two layers. Lightly press them to the bottom so that juice forms on the surface. Repeat the seasoning layer: salt, pepper, garlic, bay leaf and horseradish. Then mushrooms again.
This way we fill the entire jar of pickles. Don't forget to press the mushrooms to form juice.
3. When the jar is filled to the very top, press the mushrooms firmly again. As if compacting them together. And insert small bends in the form of sticks. Thus, our products will not be able to escape from the brine. And they will remain in it during the entire marinating time.
We put the jars in some container. This is necessary if the juice leaks through the lids. Leave in this state for 2 days at room temperature.
Then cover with lids and put in the refrigerator for 2 months. After a while, you can open the jar of pickles and serve. It turns out extremely tasty.
If the mushrooms taste slightly salty. You and I don’t worry about washing them under cold water. Season with vegetable oil and fresh onions. And you can serve it to the table. In addition you can use table vinegar. Again, this is optional.
Recipe for crispy mushrooms for the winter
Mushrooms prepared according to the recipe below turn out crispy and very aromatic. Garlic added to the composition gives them flavor. Here we will use it a lot, so if you don’t like it, reduce the amount of this vegetable by half. Or use a different recipe.
We will need:
- milk mushrooms - 4 kg.
- salt - 200 gr. (calculating 50 grams per 1 kg of peeled milk mushrooms)
- dill - 2 umbrellas
- garlic - 1 head
- allspice - to taste
- bay leaf - 3 pcs.
Preparation:
1. Place the mushrooms we have collected in a bathtub or basin. Fill it with water, so to speak, to destroy the bitterness. I will not describe the processing process; it is described in more detail in previous recipes. Therefore, I ask you to raise you a little higher and read.
2. If the mushrooms are not small, you can cut them into several parts. And leave some entirely.
We will be salting in a saucepan, so I advise you to worry about the availability of dishes in advance. Do you know why this salting method is convenient? It's all about the volume of our container; thanks to its large dimensions, we can add another batch of mushrooms.
Well, look, for example, you salted 4 kg today. milk mushrooms And tomorrow I gained another 2 kilograms, what should I do? In the same way, you pass them through the necessary processing process, and also put them in the pan with the rest of the product. Naturally, additionally increasing the seasonings used. And the salting period.
3. Pour all the bulk seasonings into the prepared pan (in small portions). Place the mushrooms with their caps down. Place sliced garlic cloves on top. Try to fit this spicy vegetable for each hat.
So we lay out all our ingredients. Leaving the dill umbrellas for last.
In order for the mushrooms to be saturated with the aroma of the bay leaf as best as possible, it should be broken into pieces.
Now cover everything with a plate. So that it fits as tightly as possible. We put a load on top, for example a three-liter jar of water. Then be sure to put it in a cool place.
Be sure to deliver it the next day and check whether juice has formed on the surface. If it is not there, then the load located on the surface must be increased. Therefore, to prevent this from happening, try to do everything correctly in advance. Otherwise, your message will simply become moldy.
I will pickle milk mushrooms for 1-1.5 months. This is the time, so to speak, according to general recommendations. But despite this, many try their preparations after 2 weeks. I advise you not to risk your health, and be sure to abstain.
After the time has passed, place the pickles in jars and lower them into the cellar for further storage. Such mushrooms can last until spring. And what an amazing spicy taste they have.
How to salt black milk mushrooms in a cold way
Black milk mushrooms are an ideal milkfish for pickling. This is what most experienced mushroom eaters say. The thing is that they retain their taste and strength much longer. And when salted in jars, it acquires a beautiful purple-cherry color.
To make your mushrooms crispy, be sure to soak them in cold water for 3-4 days before salting. Every day, change the water 3 times, at least.
We will need:
- milk mushrooms - 1 kg.
- salt - 2 tablespoons
- dill umbrella - 2 pcs.
- black peppercorns and allspice
- garlic - 4-5 cloves
- bay leaf - 1-2 pcs.
Preparation:
1. Initially, it is necessary to prepare the dishes in which we will salt. In our case, these are banks. Our task is to pour boiling water over them before the whole process.
Do the same with dill umbrellas, so to speak, additionally disinfecting them.
2. Place dill in sterilized and cooled jars. Next, add the garlic cloves, cutting them into slices in advance. We also put salt, pepper and bay leaf here.
Then add a layer of processed mushrooms. This is how we transfer all our ingredients. That is, a layer of seasonings, then mushroom. We repeat again and so on until the very top.
In the end, our task is to create some kind of load on the surface. You can use a small lid that fits freely into the opening of the jar, and insert something heavy on top. If there is nothing suitable, use ordinary wooden sticks instead of oppression. Sticking them in and placing them crosswise on the lid.
When the pickle is ready, carefully remove it and start testing.
Pickling of this type of mushroom occurs within a month and a half. Since the method is cold, therefore, the salting period increases. Such preparations can be stored for a very long time. The main thing is to comply with storage standards; the most important thing is that it should be in a cool place.
Video on how to pickle milk mushrooms at home
The author of this recipe suggests that we pickle white milk mushrooms in a cold way. As additional seasonings, he uses horseradish root, dill in bunches, rock salt and bay leaf. For better placement of mushrooms, we are offered to use a potato masher (for potatoes). And, in my opinion, this option is very interesting. I suggest you familiarize yourself with it in more detail...
What else I liked about this short video recipe is that the author initially prepares all the spices. Well, look, I finely chopped the garlic and dill, mixed it all in one bowl and seasoned with salt. Agree, this greatly simplifies the pickling process.
Our article has come to an end again, it’s time to say “bye.” All recipes are almost identical to each other. The thing is that their salting method is the same, cold. This explains it. Despite this, I am sure that you have already noted something for yourself and may have already started preparing it. I wish you successful endeavors.
See you again, friends!
Mushroom picking season is in full swing. But not all of them can be fried in a frying pan or dried for the winter. For milk mushrooms, for example, the best option preparation - pickling (although modern cooks fry and stew them). However, not everyone knows how to pickle white milk mushrooms.
How to distinguish milk mushrooms
These mushrooms grow in large quantities in our forests. And collecting them is a pleasure: they grow in large colonies, and distinguishing them from their inedible relatives is quite easy. But before you salt white milk mushrooms, you need to understand that they can be raw, black, yellow, and peppery.
White (also called real - raw) milk mushrooms are considered the most delicious when pickled. The cap of this mushroom is white or yellowish (more likely even creamy) with watery streaks. It is uneven in shape (wavy), tucked in and heavily pubescent at the edges. If the milk mushroom is broken anywhere, it will appear white juice, which will turn grayish in air. It is best to look for such mushrooms in birch and pine forests.
If you have collected the yellow variety, then you definitely need to figure out how to salt milk mushrooms in jars - they are used only in salted form. The cap of the yellow milk mushroom can grow up to 15 cm in diameter. But this is not the maximum yet. Black ones are considered the largest. Their caps can be 20-22 cm. This type of mushroom is eaten salted, but first boiled.
Pepper mushrooms are also considered interesting. The fact is that if you dry it and crush it, it can completely replace pepper on your table.
Secrets to getting great crispy salted mushrooms
So, we already know that milk mushrooms are an excellent snack for winter table. Crispy, delicious, it will remind you of the sunny autumn days of “quiet hunting”. But the stories of the masters about how to properly pickle white milk mushrooms are depressing, and it seems that it is tedious and difficult.
First, there are a few important details to remember:
- Only young and firm mushrooms without traces of “rust” or worms are suitable for pickling.
- Before salting white milk mushrooms, be sure to soak them for several days.
- Use correct container: enamel dishes without chips, ceramic or wooden barrels, glass jars.
- Be sure to rinse already prepared mushrooms under running water; you should do the same with the cloth that covers the pickles and the pressure.
Processing method
So, if you are planning to salt milk mushrooms, you will need a proven recipe that is suitable specifically for your mushrooms. Because, as already mentioned, black milk mushrooms must be boiled before salting, and white milk mushrooms can easily be sent to a jar and raw. Actually, there are two main methods for preparing salted milk mushrooms: cold method and hot.
Preparation
In both cases preparatory stage involves not only thoroughly washing the mushrooms, but also soaking them in clean water. If the days are hot, then the water needs to be changed every 2 hours, and the total time the milk mushrooms stay in it should not be extended by more than 1.5 days (day, night, day). In cool weather, you can increase the time to 2-3 days with water changes every 4-5 hours. All the bitterness will come out of the mushrooms.
Cold way
It’s not difficult to understand how to salt white milk mushrooms. The main thing is to follow all the rules. If you only have a few mushrooms, clean ones will do just fine. glass jar. Of course, traditional oak barrels are preferable, but where can you get them?
Add a layer of salt to the bottom of the jar (remember that for all types of pickles you should use coarse, non-iodized salt). It should be assumed that for every kilogram of mushrooms, about 40 g of salt is taken. We place horseradish and currant or cherry leaves on it, garlic (this should also be cut into small slices) and dill inflorescences. Having dealt with the spices, start arranging the mushrooms. This must be done very calmly and carefully so as not to break the fragile mushrooms. The milk mushrooms should be folded with their caps facing down. Sprinkle each layer with peppercorns (3-4 pcs.). Fill the jar to the top and cover the mushrooms with currant or cherry leaves.
Then you need to create oppression. To do this, take a lid or saucer smaller than the neck of the jar, and place a load on it. The entire structure must be removed for 1-2 months in a cool, dark place. In the city this is most often a refrigerator, but in suburban conditions it is a basement.
Hot way
If you are not sure that you know how to salt milk mushrooms, the hot method is for you. Firstly, most people are afraid to use raw mushrooms, and secondly, this technology prevents them from souring in the marinade.
For hot salting You don’t have to soak the milk mushrooms for that long. A couple of hours is enough. Then each batch of mushrooms should be boiled in salted water for 20-30 minutes. The water needs to be changed for each serving.
During the cooking process, foam will appear on the surface of the pan, which must be removed as much as possible. Next, the mushrooms are placed on a sieve and washed with cold running water.
The pickling container is filled with spices (unlike cold pickling, onions can also be used here), then mushrooms are also placed with their caps down and, pressed down with a load, they are put away in a cool place for a week.
If you have collected a whole cart of milk mushrooms, then boiling them a few pieces at a time is impractical. A large volume of mushrooms is blanched. Boil salted water in a saucepan and place mushrooms in nets for blanching (these are containers in the form of stainless steel nets). After 15-20 minutes, the milk mushrooms are removed and the water is allowed to drain. Then, based on the calculation: 60 g of salt per kilogram of already boiled mushrooms, they are salted in prepared containers. These pickles will be ready in 20 days.
The culinary history of milk mushrooms began in Rus' more than a thousand years ago, when incomparable snacks, aromatic pickles and dried semi-finished products were prepared from them. Back then, tens of kilograms of such mushrooms were salted in special barrels. Today, mushroom pickers not only know how to pickle white milk mushrooms for the winter, but also successfully store them in freezers, and previously the only way to preserve the impeccable taste of the product for a long time was salting. In our article you will certainly find a lot useful information about this theme.
Regardless of which recipe for pickling white milk mushrooms you like, every housewife should know a couple of secrets and culinary tricks:
Armed with these useful tips, you can safely start processing mushrooms and preparing delicious preserved milk mushrooms. We have selected for you the most successful recipes pickling of such forest products for every taste:
White milk mushrooms, cold-salted
Ingredients:
- fresh milk mushrooms – 5 kg;
- rock salt – 0.4 kg;
- horseradish root;
- currant and cherry branches with leaves;
- dried dill;
- garlic.
Cooking process:
- Cold salting of white milk mushrooms in any case begins with pre-treatment mushrooms and their thorough cleaning. After rinsing under running water, each mushroom must be cleaned of debris and dirt, and then all the milk mushrooms must be placed in a large enamel pan or a bowl, fill with cold water, and cover loosely with a lid or a flat dish with a large load.
- Soak the mushrooms in cold water for three days; it will need to be changed at least 3 times daily. After this, all the liquid that has absorbed bitterness and other unnecessary enzymes must be drained.
- This recipe requires that after soaking, each mushroom should be generously rubbed with salt. After this, the products can be evenly distributed over the prepared salting vessel. Lay out the mushrooms in layers, and sprinkle each of them with herbs, spices and garlic petals with horseradish root.
- When the pickling dish is completely filled, the top layer of milk mushrooms must be covered with three layers of gauze, and the remaining spices, dried herbs and horseradish leaves should be placed on top. It is worth placing a press over the food, which will speed up the release of brine from the mushrooms.
- When the salt solution completely covers the milk mushrooms, they will need to be placed in a cool place and kept there for about a month. If there is not enough juice, add salt solution from time to time to prevent the food from becoming moldy.
- Now you know how to pickle white milk mushrooms in a cold way. All that remains is to distribute the mushrooms into sterilized jars, close them with lids and send them to the cellar for storage.
Classic cold salting of milk mushrooms
Ingredients:
- salt – 0.15 kg;
- milk mushrooms – 5 kg;
- currant leaves – 10 pcs.;
- cherry leaves – 10 pcs.;
- dry dill – 3-5 sprigs;
- horseradish leaves – 2 pcs.
Cooking process:
- Cold salted white milk mushrooms traditional recipe will certainly suit your taste and will be an excellent addition festive table. Do the processing first fresh mushrooms. The sooner you start cleaning them after harvesting the produce, the better. This will minimize possible waste and improve the quality of the final conservation.
- After washing and cleaning, pour cold, clean water over the mushrooms, which will remove bitterness and other harmful substances. Now you can line the bottom of the prepared barrel or saucepan for pickling with currant and cherry leaves, as well as half of the dried dill. Place the mushrooms in a thick layer, caps down, and generously sprinkle salt on top. Each layer should use approximately 25-30 grams of salt.
- Repeat layers until the mushrooms are gone, and top with the remaining dill and horseradish leaves. Then you will need to cover the food with a clean towel or cotton cloth, place a flat dish on top and place the load on it. Until they are completely salted, keep the milk mushrooms in a cellar or other cool place for at least 40 days.
- Ready-made mushrooms can be eaten immediately, added to pies or supplemented with them delicious recipes winter salads. Milk mushrooms can also act as an excellent independent snack. Place in sterilized jars and store in a cool place.
Hot method: spicy pickled white milk mushrooms
Ingredients:
- white milk mushrooms – 5 kg;
- salt – 0.05 kg per liter of marinade;
- sugar – 0.025 kg per liter of marinade;
- vinegar - 0.015 l for each liter of marinade;
- garlic;
- carnation;
- allspice and black pepper;
- Bay leaf.
Cooking process:
- Salting white milk mushrooms using a hot method is also not complete without careful processing and soaking procedures. After three days spent in cold water, the mushrooms will become suitable for the further stage of preparation.
- Place the mushrooms in a saucepan, cover with cold water and place over medium heat. When the broth boils, boil the milk mushrooms for 10 minutes. Don't forget to remove the foam from time to time. After cooking, they should be rinsed under running water, and then filled with new water, supplemented with spices and boiled again. This should take about 15 minutes.
- Sterilize the canning jars, and then place plates on the bottom fresh garlic, currant and cherry leaves. As soon as the marinade with milk mushrooms is removed from the heat, you can put the products in jars and fill them with hot spicy broth up to the neck. Then close the canned food with lids, wrap them in a blanket, cool completely and store them in the cellar. This hot salting of white milk mushrooms will take you very little time.
Pickled mushrooms: the second option for hot canning
Ingredients:
- fresh milk mushrooms – 1 kg;
- water – 1 l.;
- vinegar - 0.125 l.;
- sugar – 0.05 kg;
- salt – 0.05 kg.
Cooking process:
- If you just want to salt white milk mushrooms in a hot way, this recipe should certainly interest you. First, free forest products from debris and dirt, wash thoroughly, sort out the mushrooms, and then leave them to soak for three days.
- Rinse the soaked milk mushrooms, add fresh water, and place on the fire in a large saucepan. From the moment it boils, cook for 10 minutes. Drain the finished broth, add new water and season with vinegar, salt and sugar. It is necessary to cook milk mushrooms in such spicy water for at least 15 minutes.
Hot pickling of white milk mushrooms in this case involves the fact that the mushrooms, just removed from the heat, are packaged in jars, sealed and cooled. Preservation is ready! It is best to store such products in the refrigerator or cellar. No less delicious snack it may happen if .
At the end of summer and autumn, they appear in the forests different kinds mushrooms, and all the mushroom pickers rush to their favorite “silent hunt”. Representatives of the mushroom kingdom such as boletus, boletus, saffron milk cap, and others are placed in the basket. It is considered especially chic to find a clearing of strong white milk mushrooms. These mushrooms are considered one of the best for preparing pickles for the winter. Find out how to pickle white milk mushrooms at home in two main ways: hot and cold.
Before you start salting milk mushrooms, you must collect them and prepare them properly. 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 milk mushrooms of any kind - excellent preparations are made from black, dry, oak, aspen, and real white milk mushrooms. The main thing is to choose among them those that are not rotten or wormy. It is best to use small mushrooms, but large ones will also work if they are not old.
Preparing mushrooms for pickling
No matter how clean and beautiful the mushrooms collected in the forest are, you can pickle milk mushrooms only after they have been carefully prepared. 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 or a knife - this will speed up the cleansing process. Rotten or worm-eaten areas are cut off. The plate 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 fruiting bodies. But you can also soak mushrooms in order to rid them of dried specks.
How much soaking depends directly on the purpose for which this procedure is carried out. For example, to remove debris, just a few hours are enough, but preparing to pickle white milk mushrooms at home without cooking involves a long process of keeping them in water, which must be constantly replaced with fresh water during the process. After this, 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 stems of fruiting bodies are usually cut off, leaving only a centimeter.
Preparing the dishes
You can salt milk mushrooms for the winter only in certain containers. It should be either a glass container or an enameled one, but it must be without chips of the enamel. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are stored in jars for the winter.
Do not use earthenware - it will deteriorate when exposed to 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 into the mushrooms. Also do not use galvanized tin utensils.
Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New oak tubs 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 wood. Otherwise, the mushrooms, and even the brine in which they swim, will turn black.
After this, 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 liters of water). It is customary to fumigate containers treated in this way with a sulfur smoke bomb - this will ensure that there are no pathogenic microorganisms or substances left in the wood that can spoil all the preparations.
Glass containers or enamel containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.
Cold salting method
Most often, mushroom pickers use this method of preparation. Cold salting of milk mushrooms is done 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 fruiting bodies need to be soaked. To do this, prepared and cleaned of white milk mushrooms are poured into a large enamel basin or bucket, and then 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 immersed in water, but you should not press them too hard at this stage.
The mushrooms are kept in this state for about 3-5 days, and a complete water change is necessary at least 2 times a day.
Please note that sour mushrooms cannot be used for pickling - they become hazardous to health.
Spices, currant and horseradish leaves are placed on the bottom of the prepared container, salt is sprinkled on top, then the soaked mushrooms are laid in layers with their caps down (some are laid with the plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, and 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 milk mushrooms is also covered with currant and horseradish leaves.
A plate is placed on top of all the mushrooms, a size slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), a pressure is placed on top of it - something heavy, usually a stone (bricks, dolomite, limestone, metal products) or you can put a glass jar with 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. It is advisable to cover the entire structure with a cloth on top to protect the mushrooms from dust.
You can also add freshly picked white milk mushrooms to the container as the old ones settle.
You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, the white milk mushrooms begin to be laid out very tightly in sterilized jars and filled with the resulting brine. A currant or horseradish leaf is placed on the surface, and a little is poured on top vegetable oil, after which the jar is covered with a plastic lid.
The taste of salted milk mushrooms can be seriously affected by the set of seasonings used to prepare the preparation. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too much spice can drown out the true taste and aroma of white milk mushrooms. The most natural taste is obtained if only salt is used.
Hot salting method
There is a recipe for salting milk mushrooms and pre-cooking the mushrooms. Many people prefer to use it, since it is faster (the mushrooms will be ready for consumption in 15 days), and it is more likely that all the toxins accumulated from the air during growth will be released from the fruiting bodies.
Salting milk mushrooms using a hot method is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a pan (enamel), filled with water, to which 3 laurel leaves are added and brought to a boil, then cooked for 15-20 minutes over low heat. The foam is removed with a slotted spoon.
After cooling in their own broth, boiled mushrooms are transferred to a colander. Then the white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption – 30-40 g/kg. A layer of spices, blanched currant and horseradish leaves, and dill inflorescences are placed on the bottom of the container and on top of the mushrooms. Then a pressure is placed on top (a plate of smaller diameter container and a glass jar with liquid).
The amount of salt often depends on plans - how long the white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less. For more long terms white milk mushrooms are kept in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be placed in jars and covered with nylon lids.
At the same time, it is also important to put mushrooms in jars 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 then covered with boiled nylon lids.
Salting milk mushrooms in a hot way is quite simple and even more common for many than in a cold way. In addition, this option for preparing preparations allows you to obtain aromatic and tasty treat as quickly as possible and very soon it will rid your home of the presence of large containers with salted white milk mushrooms.
It is noteworthy that it is recommended to rinse white milk mushrooms with cold water before eating to remove the salt. This is especially true for fruiting 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 brine - if it evaporates, then boiled water is added to the container.
It’s up to you to decide which recipe to pickle white milk mushrooms. Try both methods and choose the most optimal and suitable option for you.
