Proper salting of mushrooms. How to salt white milk mushrooms - the best ways to harvest mushrooms for the winter

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

Rules for salting milk mushrooms

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

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

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

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

Salt milk mushrooms in brine should be whole, laying with caps down.

Salt milk mushrooms in a cold way

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

The stages of salting in a barrel:

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

Stages of salting in banks:

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

Salt milk mushrooms in a hot way

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

Further actions:

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

It is easy to salt dry milk mushrooms in a hot way, and they can “reach condition” earlier than the nominal time.

How to salt yellow milk mushrooms

It is not customary to salt pickled milk mushrooms. When salting, the mushrooms are not boiled, but soaked and, covered with spices and salt, they are closed in jars. When pickling, milk mushrooms are boiled and this significantly increases the safety of the blanks.

Here original recipe cooking yellow mushrooms:

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

The culinary history of milk mushrooms began in Russia more than a thousand years ago, when incomparable snacks, fragrant pickles and dried semi-finished products were prepared from them. Then such mushrooms were salted in tens of kilograms in special barrels. Today, mushroom pickers not only know how to salt white milk mushrooms for the winter, but also successfully store them in freezers, and earlier 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 of useful information on this topic.

Regardless of which particular recipe for pickling white mushrooms you liked, every housewife should know a couple of secrets and culinary tricks:

Armed with these useful tips, you can safely proceed to the processing of mushrooms and the preparation of delicious preservation from mushrooms. We have selected for you the most successful recipes salting such forest products for every taste:

Cold-salted white mushrooms

Ingredients:

• fresh milk mushrooms - 5 kg .;
• rock salt - 0.4 kg;
• horseradish root;
• currant and cherry branches with leaves;
• dried dill;
• garlic.

Cooking process:

1. Salting white milk mushrooms in a cold way, 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 mushrooms should be placed in a large enameled pan or bowl, pour cold water over it, and loosely cover with a lid or a flat dish with a large load on top.
2. Soak mushrooms in cold water for three days, it will need to be changed daily at least 3 times. After that, all the liquid that has absorbed bitterness and other unnecessary enzymes must be drained.
3. This recipe provides that after soaking, each mushroom should be generously rubbed with salt. After that, the products can be evenly distributed over the prepared salting dish. Spread the mushrooms in layers, and sprinkle each of them with spices, spices and garlic petals with horseradish root.
4. When the dishes for salting are completely filled, the top layer of mushrooms must be covered with three layers of gauze, and the rest of the spices, dried herbs and horseradish leaves should be placed on top. A press should be placed above the products, which will accelerate the release of brine from the mushrooms.
5. When the saline 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 more from time to time. saline solution so that the products do not become moldy.
6. Now you know how to pickle white milk mushrooms in a cold way. It remains only to distribute the mushrooms in sterilized jars, close them with lids and send them to the cellar for storage.

Classical salting of milk mushrooms in a cold way

Ingredients:

• salt - 0.15 kg;
• milk mushrooms - 5 kg;
• currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.;
• dry dill - 3-5 branches;
• horseradish leaves - 2 pcs.

Cooking process:

1. Salted white milk mushrooms in a cold way traditional recipe will surely please you and will be an excellent addition to the festive table. Get processing first fresh mushrooms. The sooner you start cleaning them after collecting the product, the better. This will minimize possible waste and improve the quality of the final preservation.
2. After washing and cleaning, pour the mushrooms with cold clean water, which will get rid of bitterness and other harmful substances. Now you can cover the bottom of the prepared barrel or saucepan for salting with currant and cherry leaves, as well as half of the dried dill. Lay the mushrooms in a dense layer, caps down, and sprinkle generously with salt on top. Approximately 25-30 grams of salt should go to each layer.
3. Repeat layers until you run out of mushrooms, and top with the remaining dill and horseradish leaves. Then you will need to cover the food with a clean towel or cotton cloth, put a flat dish on top and put a load on it. Keep mushrooms in a cellar or other cool place for at least 40 days until completely salted.
4. Ready-made mushrooms can be eaten immediately, added to pies or supplemented with them. delicious recipes winter salads. Mushrooms can also act as an excellent independent snack. Divide into sterilized jars and store in a cool place.

Hot way: spicy pickled white milk mushrooms

Ingredients:

• white milk mushrooms - 5 kg .;
• salt - 0.05 kg for each liter of marinade;
• sugar - 0.025 kg for each liter of marinade;
• vinegar - 0.015 liters for each liter of marinade;
• garlic;
• carnation;
• allspice and black pepper;
• Bay leaf.

Cooking process:

1. Salting white mushrooms in a hot way is also not complete without careful processing and soaking procedures. After three days spent in cold water, the mushrooms will become suitable for the next stage of preparation.
2. Pour the mushrooms into a saucepan, cover with cold water and send to medium heat. When the broth boils, boil the milk mushrooms for 10 minutes. Do not forget to remove the foam from time to time. After cooking, they should be rinsed under running water, and then poured with new water, supplemented with spices and boiled again. This should take about 15 minutes.
3. Sterilize canning jars, and then lay records on their 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 pour them with hot spicy broth up to the neck. Then close the canned food with lids, wrap them in a blanket, cool completely and send them to the cellar for storage. Such salting of white mushrooms in a hot way 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:

1. If you just want to salt white mushrooms in a hot way, this recipe should certainly interest you. First, free the forest products from debris and dirt, wash them thoroughly, sort out the mushrooms, and then leave them to soak for three days.
2. Rinse the soaked milk mushrooms, fill with fresh water, and send to the fire in a large saucepan. From the moment of boiling, cook for 10 minutes. Drain the finished broth, add new water and season with vinegar, salt and sugar. In such spicy water, boil milk mushrooms for at least 15 minutes.

Hot salting of white mushrooms in this case consists in the fact that the mushrooms, just removed from the fire, are packaged in jars, corked and cooled. Conservation is ready! It is best to store such products in the refrigerator or in the cellar. Not less than tasty snack it can happen if .

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 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 we can 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, have 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 the cabbage leaves thoroughly in cold water, 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 caps 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
For the holiday 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 ..)))

Mushrooms contain the maximum amount of protein in their composition, which is why the product is of high value. Many housewives prefer to salt milk mushrooms for the winter, so that later they can enjoy a snack at any convenient time. Crispy fragrant mushrooms served not only for everyday, but also festive table. To save everything useful elements and remove toxins from the cavity of the mushrooms, it is important to carry out salting correctly.

Features of the procedure

1. Mushrooms have the unpleasant property of absorbing poisons from the environment. You can not eat salted raw milk mushrooms without pre-treatment. Otherwise, instead of useful properties You are filling your body with toxins.
2. The best place for harvesting is considered to be a thicket or clearing away from highways. It is strongly not recommended to collect milk mushrooms near the highway, industrial plants and other enterprises that emit gases into environment(unfavorable areas in terms of ecology).
3. Before salting, sort out the milk mushrooms, exclude wormy and damaged specimens. As mentioned earlier, mushrooms absorb all the garbage, so it must be eliminated. Scrub the stains with a soft sponge or a child's toothbrush. If the dirt cannot be cleaned, send the milk mushrooms to a basin of water, repeat the manipulations after 2 hours.
4. In the process of sorting and cleaning, chop the mushrooms into 3-4 parts along the fibers. If desired, you can separate the caps from the legs, and then carry out the salting separately. Some housewives prefer to pickle hats, and make mushroom caviar from the legs.
5. To soak, fill the fruit with cold water completely. Drown milk mushrooms with a plate, put on dishes three-liter jar with liquid (arrange a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, milk mushrooms are washed 3-5 times, while attention is paid to each fetus.
6. For manipulations with mushrooms, glass, ceramic, wooden containers are suitable. Do not use metal and earthenware, the first containers oxidize, the second ones absorb all the juice and aroma.

Traditional option

• mushrooms - 6 kg.
• salt (table, coarse) - 320-340 gr.

1. Sort through the collected milk mushrooms, eliminate rotten and spoiled specimens. It is also necessary to cut off the holes that were formed from the puncture of coniferous trees.
2. Cut off about 3 mm from the leg, rinse the mushrooms in the basin, constantly change the water. Now choose a suitable dish for soaking, send milk mushrooms into it, fill it with cold water.
3. Put a plate on top, set oppression (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water, and not floating on the surface.
4. Change the liquid every 4 hours so that the milk mushrooms do not stagnate. After 7-10 hours, foam will begin to form in the water, you need to drain it immediately. After that, rinse the mushrooms 3-4 times, pour water again.
5. The duration of soaking is 3-5 days, during which time all toxins will come out of the mushrooms. In the process of soaking, the fruits will decrease in size due to the loss of juice. After the mushroom pulp ceases to be bitter, the mushrooms can be salted.
6. Chop the milk mushrooms into small pieces (along the fibers), if desired, leave only the hats, and put the legs on the caviar. Put the slices in a suitable dish, sprinkle with salt. Alternate the components in layers (salt-mushrooms-salt).
7. After salting, place the contents under the press, placing a flat plate and a bottle of water on top of it. Oppression is maintained for 3 days, throughout the entire period the mushrooms must be periodically mixed (about 4 times a day).
8. Sterilize the container in advance using a water bath or oven. Dry the jars, spread the pickled mushrooms on them. Pack the contents tightly, as the milk mushrooms are stored without marinade.
9. Seal the composition with nylon lids. Send in the cold, the exposure time is 1.5-2 months, during this period the mushrooms will infuse and be ready for use.

Hot pickling method

• garlic - 6 teeth
• mushrooms - 2.2 kg.
• drinking water - 2.2 liters.
• table salt - 85 gr.
• laurel leaf - 4 pcs.
• pea pepper - 6 pcs.
• dried cloves - 4 stars

1. Pre-rinse and soak the mushrooms in running water, change the liquid every 4 hours. The aging period is 3 days, during which time all the bitterness will come out of the mushrooms. The fruits will decrease in volume due to the loss of juice.
2. Mix water with bay leaf, salt, cloves, pepper, pour the mixture into a saucepan. Put on the stove, simmer on medium power until the crystals dissolve. Chop the mushrooms and send them to the brine, simmer for half an hour, remove the foam with a slotted spoon.
3. Remove the mushrooms from the stove, add chopped garlic to the brine. Set oppression (a flat plate and a five-liter bottle), leave the mushrooms to languish in brine. Send the contents to the cold, wait 30 hours.
4. Engage in the sterilization of cans, dry the container. Boil the mixture of mushrooms and solution over high heat for 10 minutes. Pour the contents into hot containers, carefully tamp the milk mushrooms.
5. Seal the composition with tin lids, turn the neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until cool, move to the cold.

• purified water - 4.5 liters.
• mushrooms - 4.7 kg.
• onion- 900 gr.
• crushed sea salt - 225 gr.

1. Sort the milk mushrooms, eliminate all unnecessary, clean the mushrooms with a soft sponge. Rinse the fruits under the tap several times, then send them to a basin of cold water. Set oppression, soak milk mushrooms for 3 days.
2. After 7 hours after the start of soaking, foam forms on the surface, drain the liquid. Change water 4 times a day. When the mushrooms decrease in size, they will lose their bitterness. It is at this point that you can start salting.
3. Prepare a solution of 4.5 liters. filtered water and 60 gr. salt, wait for the granules to dissolve. Pour the mushrooms with the composition, leave for 11-12 hours. During the entire soaking period, rinse the fruits 2 times.
4. Now remove the milk mushrooms, and set the brine aside, you will need it. Partially dry the mushrooms. Peel the onion, chop it finely (rings or half rings), add milk mushrooms and the remaining salt.
5. Put the contents (onions, mushrooms, salt) under pressure, wait 48 hours. Stir the composition of the container every 7 hours. Sterilize the jars, spread the finished mushrooms on them, tamp well.
6. Fill with brine, cork with nylon lids, send to the cold or cellar for infusion. After 2 days, you can start tasting mushrooms.

Salting in cabbage leaves

• currant leaves - 25 pcs.
• cherry leaves - 25 pcs.
• mushrooms - 5.5 kg.
• crushed salt - 330 gr.
• garlic - 10 cloves
• fresh dill - 1-2 bunches
• cabbage leaves (large) - 12 pcs.
• drinking water - 5.5 liters.

1. Sort the mushrooms, wash the caps with a soft brush, cut off the legs. Rinse the fruits under the tap, then transfer to a basin and fill with cold water. Soak milk mushrooms for 2.5-3 days, renew the liquid every 6 hours.
2. When the specified period expires, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 gr. salt with filtered water, wait for the crystals to dissolve. Pour the mushrooms with brine and set oppression, wait 12 hours.
3. Remove the mushrooms from the solution every 4 hours, rinse them with plain water. After the allotted time, remove the fruits from the salty liquid, leave in a colander to dry.
4. Chop garlic into plates, chop fresh dill, rinse cabbage, currant and cherry leaves. Sterilize the jars, start laying out the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. Pack the contents so that the mushrooms reach the edges of the jar. Cork with plastic lids, insist in the refrigerator for 1.5-2 months. During this period, the fruits will be salted as much as possible, so you can start tasting.

Before salting, milk mushrooms must be soaked. Such a move will allow the poisons to be removed from the cavity of the mushrooms, making them usable. This step cannot be skipped, otherwise you will not get rid of the bitter taste.

Video: how to quickly pickle milk mushrooms

Delicious and fragrant milk mushrooms will always decorate any holiday or dinner table. They are often harvested in the fall in many popular ways. Some prefer to salt mushrooms for the winter, while others cook caviar or salads from them. Salting is the most effective way to prepare forest fruits. It will keep them as long as possible in a usable form. It is only important to choose a suitable and tasty recipe.

Features in the preparation of milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste, because, like all mushrooms, they absorb a large amount of toxins. If you do not follow the rules of preparation, then as a result you can get a real poison.

1. 1. It is strictly forbidden to collect those mushrooms that grow near dangerous areas such as large enterprises, large factories, factories or highways.
2. 2. Before proceeding with salting, milk mushrooms need to be sorted out well, cut out damage, wormy areas. Forest litter, sheets and sticks also need to be disposed of. If the area is particularly dirty, it can be rubbed with a soft brush or soaked for several hours in cold water. In parallel with cleaning, it is worth immediately cutting the mushrooms into two or four parts lengthwise, so that each has a hat and a leg, or cut off the legs from the hats and use only the top. The legs make excellent caviar.
3. 3. All mushrooms need to be soaked. This item must not be skipped, otherwise bitterness will be present. To do this, mushrooms are poured with cold water so that the liquid covers them completely. When the mushrooms float to the top, they should be sunk by placing a plate with a flat bottom or a lid on top. Three days is the most optimal time for soaking. After that, you can pull them out and proceed to the next steps.
4. 4. Far from all the utensils that are available in the kitchen are suitable for cooking milk mushrooms. Wooden, glass or enameled - three ideal options. In galvanized plates or pans, mushrooms can become inedible, and clay containers are considered unsuitable for harvesting for the winter.
5. 5. During the soaking of mushrooms, the water needs to be changed several times a day so that the bitterness from the fruits comes out much faster and in greater quantities.

There are two main ways of pickling mushrooms: cold and hot. It is important to try both methods to find the one that suits you best.

Cold pickling method

Ingredients for making snacks at home:

• ten kilograms of mushrooms;
• half a kilo of salt.

Step-by-step cooking, step by step recipe:

1. 1. Mushrooms are washed, cleaned of the remnants of the earth, leaves and other dirt, and then soaked in water for three days. Then they can be laid out in a large glass container or in an enameled dish with the hats down. Ideally, you should have ten layers.
2. 2. During laying out, mushrooms alternate with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. 3. A wooden plate is placed on the mushrooms, and oppression wrapped in gauze or a clean towel is placed on top. This load can be replaced with a jar of water, a stone or a dumbbell. They will help the rapid release of fluid.
4. 4. Under this pressure, it is required to keep the mushrooms for two months, after which you can try the snack.

Secret. To make the milk mushrooms more fragrant and tasty, at the very bottom of the container in which they will be marinated, you can put the leaves of blackcurrant, horseradish, cherries, as well as peppercorns, dill umbrellas or garlic.

A feature of this method is that during the salting period, new layers can be added from above, because the previous ones will sink to the bottom. Before serving with milk mushrooms, it is required to remove excess salt by washing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten umbrellas of dill;
• one hundred grams of salt;
• two heads of garlic;
• one and a half liters of clean water;
• fifty milliliters vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt is poured into the liquid. When the water boils, already soaked and cut mushrooms are placed in it. Depending on the size of the fruit, the cooking time can vary from eight to ten minutes on average. Next, oil is poured in, stirred, and the milk mushrooms are leaned back into a colander to glass the liquid.

At this time, the stalks are cut off from the dill, the umbrellas are cut into several parts. The garlic is peeled and finely chopped. Mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. After twelve hours, the milk mushrooms must be mixed and again put under the load.

At this time, the jars are sterilized, the lids are boiled. Mushrooms can be laid out in clean containers, watering with brine. At the end, press them down, close the lids and put in a dark, cold place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can be opened only after one and a half. So that they do not take up space in the refrigerator, they are cleaned in the cellar or garage until ready.

White mushrooms in jars

Recipe Ingredients:

• two kilograms of white mushrooms;
• one and a half liters of water;
• seventy grams of salt;
• fifty milliliters of vegetable oil;
• three heads of garlic;
• Dill seeds.

Mushrooms are soaked for three days, after which they are washed and cleaned of dirt and earth residues. At this time, boil water and add all the salt. Lower all the fruits, cut into four parts, boil for seven minutes. Milk mushrooms are placed in a colander to glass the liquid, then mixed in a large container with garlic, dill, salt.

A wooden plate, a plate and oppression are placed on top for a day. Mushrooms are laid out in sterilized jars, poured with brine, vegetable oil is poured on top, rolled up with lids. After a month and a half of conservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peas of pepper;
• twenty leaves of currant or cherry;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. After washing the milk mushrooms, change the water and leave again for five hours.

Dry the fruit. Cut the peeled garlic into three parts. Wash, finely chop the dill. Put the mushrooms in layers, each of which is sprinkled with dill, salt and garlic, as well as leaves of berries and cabbage. Set oppression on top and put the container in a cold cellar or marinating shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for easy way pickle mushrooms:

• five kilograms of mushrooms;
• a quarter kilogram of salt;
• five liters of water;
• kilogram of onions.

Two days before cooking, mushrooms are soaked in salt water (fifty grams of salt per five liters). After the liquid is drained, and the milk mushrooms are washed from bitterness and dried. Onions are peeled and cut into cubes or half rings. Mushrooms are mixed with vegetable and salt, a heavy weight is placed on top for the next ten hours.

During salting, mushrooms need to be stirred at least five times. After decomposing into sterilized jars, close with lids and store for the next three months.

Hot way to pickle mushrooms

Ingredients for Cooking Delicious Mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces allspice peas;
• cloves and bay leaf to taste.

In a large container, mix water, spices and herbs. The liquid is heated over low heat until the salt is completely dissolved, then soaked mushrooms are placed and brought to a boil. Boil for half an hour, periodically removing the foam from the top. At this time, garlic is cut into three parts, mixed with milk mushrooms, which have already been removed from the fire.

Mushrooms with spices and brine, where they were boiled, are put under oppression or a heavy load for a day, so that more liquid is released. Banks are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the mushrooms, the mass is boiled together with the brine for five minutes, then they are laid out in a container, tamping well, poured with boiling brine and rolled up with lids.

The snack jars should be allowed to cool under the covers, then removed. long-term storage in a dark and cool place. This method will help keep the mushrooms in a usable form much longer than cold way salting mushrooms.

Salted mushrooms in hot brine

Ingredients for making appetizers:

• kilogram of mushrooms;
• fifty grams of salt;
• three cloves of garlic;
• bay leaf, fresh horseradish;
• twenty grams of dill seeds;
• litere of water.

We prepare the mushrooms by soaking them well in water. We cut off only hats from the legs that will be suitable for the recipe. We clean and cut horseradish and garlic. At this time, boil water, put salt and dill in it, then dip milk mushrooms into the brine, cook for half an hour, regularly removing foam.

We wash the mushrooms under running water after cooking, mix with horseradish and garlic, pour brine and cover with gauze, press down with a marinating oppression for several days. After the allotted time has elapsed, we lay out the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Recipe Ingredients:

• five kilograms of porcini mushrooms;
• fifty grams of salt per liter;
• twenty-five grams of sugar per liter;
• fifteen grams of vinegar per liter;
• garlic heads;
• spices to taste.

Salting mushrooms in a hot way means doing without particularly thorough and lengthy processing. It is only required to soak them in water for three days so that they are ready for use. Next, mushrooms are poured into a large saucepan, poured with cold water and sent to medium heat. When the liquid boils, add salt and spices, boil for twenty minutes.

After that, put the mushrooms in a sterilized jar in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour the marinade, close the lids and put under a warm blanket to cool. After a couple of days, the mushrooms will cool down completely and they can be sent to a cool and dark place for further storage.

This cooking method does not take much time. At hot salting, unlike cold, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in sweet and spicy marinade with tomatoes

The sweet-spicy taste of mushrooms according to this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of ripe tomatoes of medium size;
• kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and across. Milk mushrooms are boiled in salt water for an hour, constantly removing the foam. After cooking, they are washed from salt and put in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, onions and tomatoes need to be mixed well with mushrooms, pour vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Put the mushrooms in sterilized jars, roll them up with tin lids, wrap them in a blanket so that the snack cools down. After cooling, they can be removed in a cold dark place.

Pickled black mushrooms

Often an appetizer prepared according to this recipe is called the "Black Prince".

Cooking Ingredients:

• kilogram of mushrooms;
• two liters of water;
• Bay leaf;
• ten milliliters of vinegar;
• lemon acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Milk mushrooms are boiled with one tablespoon of salt for about twenty minutes. The foam that will form must be cleaned regularly. After cooking, the mushrooms are overturned in a colander and washed with running cold water. All spices, ordinary table vinegar are intended for making marinade sauce, so they are boiled in water. A second teaspoon of salt is also sent there. Cinnamon is removed from the liquid, and milk mushrooms are placed in brine for half an hour.

Pickled mushrooms are laid out at the very bottom of the sterilized jars, crushing each layer with a spoon, pour a little on top citric acid, pour the resulting marinade and cover with lids. Containers must be removed for storage in a dark and cool place until winter.

Rules for storing mushrooms in banks

It is not uncommon to find twenty days after the salt has been blocked that molds begin to form in the jars, the containers may swell, and the tin lids rot.

To avoid these processes, which lead to spoilage of mushrooms, you need to monitor the quality of the product itself, wash the milk mushrooms thoroughly and strictly follow the cooking recipe. Jars and lids must also be in perfect condition. Under the right storage conditions, mushrooms can stay in them from three months to two years. And open jars should not be stored for more than seven days after opening.