Lightly salted milk mushrooms recipe. Salting milk mushrooms at home in different ways

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,contains a lot of proteinAnd 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 all winter with delicious everyday and holiday snack, just soak the mushrooms and start pickling.

This article has collected best recipes, how to salt milk mushrooms at home and properly process 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 mushroom season go away from highways and factories.

Also adhere to the following rules:

1. Before pickling, carefully sort the mushrooms and discard any wormy or damaged ones. Rinse the rest thoroughly.
2. If stains cannot be removed under running water, brush them off with a toothbrush.
3. To remove all harmful substances, place them in a basin for two hours. cold water.
4. Next, for pickling, cut into 3-4 pieces. You can also salt only the caps and use the legs to prepare mushroom caviar.
5. 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.
6. During the soaking process, the milk mushrooms will lose all their bitter juice and noticeably decrease in volume.
7. Use ceramic, wood or glassware. 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. 1 kg white milk mushrooms
2. 40 g salt
3. Bunch of dill
4. 2 bay leaves
5. 5 cloves garlic
6. Horseradish root
7. Black ground pepper taste

Cold way preparations

Step-by-step preparation:

1. At the first stage, soak the mushrooms for three minutes, as indicated above, to remove all the bitterness from them.
2. 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.
3. 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.
4. We compact it with a wooden masher, close it with a plastic lid and put the jar in the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. 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, unpleasant odor, and additional heat treatment will protect your health.

You will need:

1. 1 kg white milk mushrooms
2. 60 g salt
3. 5 cloves garlic
4. 10-12 black peppercorns
5. 10-12 blackcurrant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step-by-step preparation:

1. 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.
2. Cook over low heat for five minutes, periodically skimming off the foam.
3. Place in a colander and rinse with cold water. Let it drain and dry.
4. We compact the mushrooms into a jar in layers, adding black peppercorns, currant leaves, halved garlic cloves and dill umbrellas.
5. Fill with mushroom broth.
6. 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:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half a head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step-by-step preparation:

1. At the first stage, we process the mushrooms traditional way: clean, wash, soak for three days.
2. Wash the barrel thoroughly, scald with boiling water and dry.
3. We place the prepared mushrooms in it, arranging each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. 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.
5. 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:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The simplest recipe

Step-by-step preparation:

1. We soak the mushrooms for three days using the already known method.
2. Then we take a glass or wooden bowl for salting and lay out the milk mushrooms in layers, generously sprinkling each one with salt.
3. We place a press on top and keep the workpiece under pressure for three days.
4. During this time, mix the milk mushrooms 4 times a day.
5. 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:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onions
4. 250 g coarse salt

With onion

Step-by-step preparation:

1. Soak the mushrooms for three days.
2. 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.
3. We take out the milk mushrooms, preserving the brine - we will need it later.
4. Peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onion.
6. 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.
7. 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:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Milk mushrooms, salted with cabbage

Step-by-step preparation:

1. 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.
2. Every 4 hours, take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. Wash cabbage, currant and cherry leaves.
4. Place the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. 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.

Another interesting recipe You will learn how to salt milk mushrooms at home for the winter from this video:

Milk mushrooms are the most favorite among mushroom pickers and are considered the best among the conditionally edible ones. The structure of the mushroom is fleshy and juicy. They are mainly salted hot or cold, but there are other methods of preservation. The mushrooms turn out tasty and aromatic. We propose to consider in more detail several step by step recipes, how to salt milk mushrooms at home.

Fresh mushrooms have a slight bitterness, since the porous structure absorbs not only useful, but also harmful compounds from the environment.

If the main ingredient is improperly prepared, instead of a tasty and aromatic pickle, the result is poison.

• You cannot collect milk mushrooms growing near highways, industrial enterprises, or garbage dumps.
• Before salting, milk mushrooms need to be sorted out and damaged and worm-eaten areas removed. If a whole mushroom is damaged, be sure to throw it away.
• Remove forest debris: leaves, twigs. If necessary, clean with a brush. If the dirt does not come off, then place it in an enamel container and fill with cold water. Cover and leave for 30-120 minutes.

• Depending on the recipe, cut the mushrooms. You can separate the stems from the caps. Some housewives use the last part to prepare mushroom caviar.
• After the milk mushrooms have been peeled and cut, they need to be soaked. This point cannot be ignored. Otherwise, the product will remain bitter, thus spoiling the taste ready-made dish. Place the chopped milk mushrooms in a suitable container and fill with cold water. Place a lid on top and a heavy object on it. Soak for 70-72 hours. Remember to change the fluid 2-3 times a day.
• For salting, utensils made of natural wood, glass, or enamel are used. Galvanized can cause a reaction due to which the “forest gifts” will be unsuitable for food. Clay containers are also not recommended.

Selection and preparation of mushrooms before starting the process

Before you start canning, you need to know how to choose the right mushrooms:

1. Young, strong milk mushrooms are used for pickling. Otherwise, during harvesting, the cap will become flabby, tasteless, and the characteristic crunch will disappear.
2. Mushrooms must be clean and free from worms.
3. Don’t forget about pre-soaking and removing bitterness.
4. As soon as the soaking process is completed, the mushrooms are washed under running water several times.
5. Place in a colander or sieve to drain excess moisture.

That's all - freshly picked milk mushrooms are further prepared according to the chosen recipe.

Recipes for salting milk mushrooms at home

There are several ways to salt milk mushrooms at home. We suggest considering the basic step-by-step recipes.

Hot method

Components:

• fresh milk mushrooms – 3.8 kilograms;
• clean water – 4.5 liters;
• rock salt – 170 grams;
• bay leaf – 8 leaves;
• black pepper – 12 pieces;
• carnation inflorescences – 8 pieces;
• garlic – 12-14 pieces.

Pre-prepare the “forest gifts”: sort, clean, rinse and soak with regular water changes for 3 days.

Combine the liquid with table salt, coarse salt, and aromatic spices in a separate pan. Place on the stove and bring to a boil at medium heat.

Cut the mushrooms and mix with brine. Reduce the power of the hob to a minimum and simmer for 30 minutes. Don't forget to regularly remove the foam from the surface.

Remove the milk mushrooms from the stove. Peel the garlic and chop into slices. Add it to the main mass and mix.

Place under a press for 29-30 hours in the cold.

In the meantime, we begin to prepare the container. Wash the jars and dry them in the oven.

Boil the mushrooms and continue cooking for 10-20 minutes. Place mushrooms in a prepared glass jar and fill with brine.

Cold way

We suggest considering a simple method of canning:

• freshly picked mushrooms – 6 kilograms;
• rock salt – 250 grams.

This version of the recipe is quick to prepare:

• process the mushrooms: sort through, remove debris, rotten places;
• soak for 2-3 days, rinse;
• Place raw milk mushrooms in a suitable container. The specified amount should yield 5 layers;
• everyone is sure to wake up with salt for canning;
• place a press on top;
• place the finished structure in the cold;
• after 60 days, package in sterile jars.

Before serving to guests, mushrooms must be washed to remove excess salt. If desired, season with vegetable oil and sprinkle with fresh chopped herbs.

White milk mushrooms in cabbage leaves

To salt white milk mushrooms, you need to prepare:

• mushrooms – 2.5 kilograms;
• clean water – 2.5 liters;
• rock salt – 150 grams;
• garlic – 70 grams;
• fresh dill – 50 grams;
• currant leaves – 10 pieces;
• cherry leaves - 10-12 pieces;
• cabbage leaves - 5 pieces.

Sort the milk mushrooms, remove debris and rotten areas. Wash and soak, separate the stems from the caps. For pickling, it is recommended to use only caps.

Rinse them under running water. Pour the specified amount of liquid into an enamel container and add 25 grams of salt. Place mushroom caps and let sit for 10-11 hours. Then change the water to clean water and continue soaking for another 5 hours.

Strain through a sieve and wait for excess moisture to drain.

Peel the garlic, rinse, and cut each clove into 3 parts.

Wash the dill, shake to remove excess moisture and chop finely.

Place mushrooms and other mushrooms in a prepared container. aromatic ingredients according to the recipe. Each layer must be generously sprinkled with salt.

Place a heavy weight on top. Leave for 60 days, after exposing them to the cold. After the specified time, the milk mushrooms can be eaten.

Pickling with onions

Products:

• milk mushrooms – 2.7 kilograms;
• salt – 130 grams;
• clean water – 2.5 liters;
• turnip onion – 500 grams.

Pre-prepare the mushrooms: sort, peel, rinse and soak.

Pour the specified amount of water into a separate container and add 50 grams of coarse salt. Stir until completely dissolved. Place the prepared mushrooms, cover and leave for 10 hours, rinse well.

Peel the onion heads, rinse and chop into rings or strips.

Place the mushrooms in a suitable container, add onion and salt. Stir and place a heavy object on top. Refrigerate for 2 days. Don't forget to stir every 10-11 hours.

As you can see, pickling milk mushrooms is not difficult. After the time has passed, pack into sterile jars and fill with brine.

Salt in hot brine

How to pickle milk mushrooms in a hot way was written above, but many housewives like their mushrooms to crunch and be perfectly preserved until the winter:

• freshly picked mushrooms – 5.4 kilograms;
• table salt – 250 grams;
• clean water - 5.4 liters;
• garlic – 2-3 medium-sized heads;
• horseradish (root part) – 15 grams;
• tarragon - optional;
• dill umbrellas.

Sort the mushrooms and remove excess debris. Remove the stem, as only the caps will be needed for salting.

Peel and chop the horseradish root and garlic cloves.

Now let's start preparing the brine. To do this, pour the specified amount of water into a large container, add salt, and add dill umbrellas.

Place the processed mushrooms in it and cook for 30 minutes. Do not forget to regularly remove foam from the surface. After the specified time, rinse the mushrooms, but do not pour out the brine. Place in a clean container, stirring with garlic and horseradish. Pour hot brine and place a press on top. Refrigerate. After 14 days, the mushrooms are used for their intended purpose.

In Korean

Components:

• boiled mushrooms – 2 kilograms;
• onion – 0.5 kilograms;
• carrots – 180 grams;
• garlic – 1 head;
• chili pepper – 2 pieces;
• Korean salad seasoning – 15 grams;
• oil – 130 milliliters;
• vinegar - 100 milliliters;
• granulated sugar – 130 grams;
• coarse salt – 20 grams.

Peel the onion heads and chop into strips. Grease a frying pan with oil, heat and fry the vegetable.

Peel and cut the carrots in the same way. Combine with vegetables in a frying pan. Remove the husks from the garlic and chop.

Mix boiled mushrooms with other ingredients according to the recipe. Pack into sterile jars and cover. Let it sterilize for a quarter of an hour. Carefully remove and roll up. The preparations are aromatic, tasty and are stored strictly in the refrigerator.

Forest crispy barrel milk mushrooms

In ancient times, housewives used to pickle milk mushrooms and other forest mushrooms, used wooden barrels. In order to feel the taste and aroma of the “gifts of the forest”, special attention must be paid to the processing of the container.

If the barrel is new, then soaking it for 2-3 days is enough so that the boards have time to swell.

If a wooden container has been used previously, then it needs to be soaked for 2 weeks, regularly replacing the liquid.

Before salting the milk mushrooms, you need to pour boiling water into the barrel and cool it. These steps allow you to properly prepare the container for canning.

You can salt milk mushrooms in wooden barrels according to any recipe described above.

Storage rules

Salted milk mushrooms should be stored in the cold. It is important that no one enters the room Sun rays. Can be in the refrigerator, cellar or dry basement.

Cold salting of milk mushrooms

Milk mushrooms have long been considered the most valuable and high-calorie mushrooms. Their nutrients They are perfectly absorbed by the body, and any dish made from salted milk mushrooms has an inimitable taste. Milk mushrooms salted in a cold way are especially tasty. Exactly cold pickling contributes to the preparation of unusually juicy and aromatic mushroom dish. And although it’s not easy to find rich “fruit spots”, it’s still worth it, because the final result will exceed all culinary expectations. Lovers mushroom snacks Milk mushrooms are especially revered, so the technology for salting them is approached carefully and seriously. Among the colossal variety of recipes for the cold method of salting milk mushrooms, there is one good recipe, with simple ingredients. Ingredients for cold pickling of milk mushrooms:

• milk mushrooms – 5 kg;
• horseradish (leaves and root);
• garlic;
• cherry or currant leaves;
• dill stems;
• medium salt – 2 cups;

Recipe for cold pickling of milk mushrooms

The first thing to do with mushrooms is to wash and peel them. Next, you can transfer the milk mushrooms into a deep and wide dish (pan, bucket, and similar large containers). The dishes should be glass, enamel or plastic. Pour the mushrooms in the bowl with running cool water and cover with a voluminous non-convex plate, on top of which place some kind of weight (for example, a full jar of water) for oppression. Take the soaked mushrooms to a cooler place (basement) and leave the milk mushrooms for 3 days. Change the water in the container with the mushrooms at least 3 times a day. After several days, you need to remove the milk mushrooms, sprinkle each individual mushroom with salt and place it in a bowl for pickling. Between the mushroom layers, be sure to place chopped horseradish roots and peeled garlic for flavor. homemade for the winter, milk mushrooms turned out to be more piquant and rich. All mushrooms must be covered with double or even triple gauze, on which horseradish (several leaves) must be laid out so that the mushrooms do not darken.

Cold salting of milk mushrooms

You can place greens on top of the horseradish leaves. You need to press the mushrooms on top very firmly so that the brine comes out of them, which completely covers the milk mushrooms. In this state, the mushrooms should stand quietly for up to 1 month in a cool place. Sometimes look at the top of the mushrooms so that they do not “peek out” from the brine and become dry, otherwise they may become moldy. After pickling the mushrooms, they will need to be transferred to sterilized jars and not closed with lids. You can not remove the mushrooms from the pickling container, just leave the container with the mushrooms in a cold place. You should get clean and light mushrooms, but just in case, it is better to rinse the top layer of mushrooms. This cold pickling of milk mushrooms makes mushrooms an excellent appetizer and filling for caviar, salads and even cutlets. On any holiday or everyday table salted milk mushrooms will be an affordable and delicious luxury. Once you try this cold mushroom pickle, you will no longer be able to deny yourself the pleasure of enjoying this dish every year!

Recipe for cold salting of milk mushrooms with photo

How to pickle milk mushrooms for the winter: video

This video describes in detail the process of pickling milk mushrooms and explains how to quickly and easily pickle milk mushrooms at home.

A simple recipe for pickling milk mushrooms at home

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 really edible mushroom. 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, 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, or regular salt - 250 grams;
• – Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you have collected 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.

It's pretty 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;
• – Fresh horseradish root of small size - 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 disassembled 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 in this form should last for about two days, 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 placed 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 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 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 (best tops, 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..)))

In this article we will share several simple recipes for hot pickling milk mushrooms in jars, and also talk about the features of preparing mushrooms and the dangers associated with them.

If you want to start canning mushrooms for the winter, be sure to try pickling white and black milk mushrooms, which are famous for their pleasant taste. Hot-salted milk mushrooms can be prepared in any quantity, since such salting is quite quick and simple. The great advantage of this method of pickling is that, thanks to heat treatment, the mushrooms retain maximum of their nutritional and beneficial properties.

Pickles should be kept refrigerated, since canned milk mushrooms will not last long at room temperature. If you follow all the pickling and storage rules listed below, these mushrooms will delight you in the winter with tasty, juicy, crispy pulp, which is great as a snack and a separate dish.

Well, are you already interested in how to pickle milk mushrooms using the hot method in jars? We have collected the best step-by-step recipes for you.

Preparation - soaking

To prevent canned milk mushrooms from becoming bitter, before salting (precisely the hot method), be sure to soak them for 2-3 hours in lightly salted cold water, having first cleared the mushrooms of debris and washed them thoroughly. Carefully cut off the legs - they can be salted separately. If the milk mushrooms have large caps, it is recommended to cut them into several small pieces so that they are better salted. After this, you can proceed to the main stage of hot salting.

Recipes

We offer several simple recipes for hot pickling mushrooms.

Before salting, soaked milk mushrooms must be thoroughly boiled - heat treatment allows you to get rid of their bitter or pungent taste, as well as the damp, earthy smell. If you cook mushrooms in several batches, be sure to pour out the water after each cooking and replace it with clean water, not forgetting to add salt.

Number of servings/volume: 7-8 l

Ingredients:

• fresh milk mushrooms – 5 kg;
• rock salt – 200 g;
• cloves, dry inflorescences – 5-10 pcs.;
• dill, umbrellas - 2 bunches;
• black pepper in peas - 3 tbsp. l.;
• bay leaf – 5 pcs.;
• cherry leaf – 5-10 pcs.;
• black currant leaf – 10 pcs.

Preparation:

1. Pour water into an enamel pan based on the proportions of 1.5 cups of water per 1 kg of mushrooms, then add salt and bring the brine to a boil.
2. When the water begins to boil, place the prepared milk mushrooms in the pan and cook them for 10-15 minutes, stirring constantly so that tender mushrooms didn't burn.
3. Carefully place the finished mushrooms in a colander to drain any excess liquid, then transfer them to a large container to cool slightly.
4. Prepare jars and lids - sterilize them.
5. Place the milk mushrooms tightly in jars, topping them with dill umbrellas, currant, laurel and cherry leaves, black peppercorns and cloves.
6. Pour the brine in which the mushrooms were boiled into the jars (up to the neck).
7. Seal the jars with lids.

Canned milk mushrooms are ready!

When starting homemade preparations, it is important to understand that products stored in hermetically sealed containers can cause serious illness. food poisoning. Canned food made from mushrooms are especially unpredictable in this sense. The fact is that mushrooms have a complex, loose surface, on which, after washing, microscopic particles of forest soil can easily remain, containing the causative agents of one of the most dangerous diseases - botulism. In an airless environment (that is, in sealed cans), these bacteria begin to actively multiply and release toxins that are fatal to humans. At the same time, the “infected” jar is no different in appearance from the “clean” one. To avoid disaster, it is necessary to wash the mushrooms as thoroughly as possible, and also to sterilize the jars and lids prepared for canning. It is equally important to strictly follow the recommendations regarding the time for boiling mushrooms and the norms for adding vinegar and salt to the preparations, since these ingredients create an environment in the jars that inhibits the development of bacteria. Additional “insurance” against botulism infection is provided by pasteurization of filled jars, which is carried out immediately before sealing them.

Black milk mushrooms not only have an excellent taste, but also have medicinal properties, for which they are highly respected by Siberians, famous for their excellent health. These mushrooms look delicious among holiday dishes and decorate the table with their unusual appearance: a moist, elastic, black side that just makes you want to bite.

Number of servings/volume: 2.5 l

Ingredients:

• fresh black milk mushrooms – 1.5 kg;
• rock salt – 9 tbsp. l.;
• black pepper in peas – 1-2 tbsp. l.;
• allspice black pepper in peas – 10 pcs.;
• dill, umbrellas – 5-7 pcs.;
• cloves, dry inflorescences – 1-3 pcs.;
• bay leaf – 4-5 pcs.;
• vegetable oil – 50 ml.

Preparation:

1. Wash the milk mushrooms well from dirt with a brush, then soak them for 2 hours in cold water so that it draws out the bitter milky juice from the mushrooms.
2. At the end of the specified time, boil 4 liters of water in a large enamel pan, add salt to it (1.5-2 tbsp per 1 liter of water) and boil the mushrooms in this brine for 15-20 minutes, removing the foam with a slotted spoon.
3. Place another pan with 1 liter of water over medium heat and add black and allspice, bay leaves and clove inflorescences for preparing a spicy brine. After the water begins to boil, add salt (1 tablespoon) to the future brine, boil it for several minutes, add dill and turn off the heat.
4. Place the finished milk mushrooms in a colander and let the excess brine drain from them. Pour out the water in which they were boiled - it will no longer be needed.
5. Catch the herbs and peppers from the pan with the spicy brine, place them on the bottom of a wide container in which the salting will take place, and place the mushrooms on top, pouring the brine over them so that it completely hides the caps. To prevent milk mushrooms from floating, place them under iron lid and press down with a liter glass jar of water. Place the container with mushrooms in a dark, cool room for 3 days.
6. Prepare jars and lids.
7. After 3 days, distribute the future delicacy among glass jars, having previously placed a layer of spices from the brine on their bottom. Place the mushrooms in as dense a layer as possible, then fill them almost to the brim with brine (leaving 2-3 mm), and pour a small amount on top vegetable oil. Close the jars with milk mushrooms with thermal lids and store in the refrigerator. In a month, the mushrooms will be saturated with spices and you will be able to enjoy delicious home-salted black mushrooms.

Bon appetit!

It is recommended to store preserved mushrooms for no longer than a year (even in the refrigerator or cold cellar).

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Freelancer with diverse interests and hobbies. 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. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but he has a few among his friends. professional chefs who always serve delicious food and share cool recipes. Pathologically optimistic.

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