Hot raw milk mushrooms. How to salt white milk mushrooms - the best ways to harvest mushrooms for the winter. A simple recipe for milk mushrooms in a bank

How to salt milk mushrooms at home - hot and cold salting methods

Milk mushrooms, although they belong to conditionally edible mushrooms, are in fact a delicious delicacy that you are not ashamed to put even on a festive table. You just need to be able to correctly distinguish them, collect and cook.

The most beloved mushroom pickers and remarkable in taste are white milk mushrooms (aka raw, aka real) and black (gypsy, nigella). These are lamellar, rather large mushrooms with dense ("fleshy") brittle flesh, fundamentally differing only in the color of the cap with pubescent edges bent inward - its color varies from yellowish white to dark brown. Both species are found in deciduous and mixed forests, hide in moss or grass, love bright places, usually "live" in groups.

How to salt milk mushrooms for the winter

The season for their collection begins in the middle of summer and ends only at the end of September. And then the most interesting thing begins - salting and pickling of milk mushrooms. They will not go into fresh soup or a frying pan because of the caustic bitter milky juice, but canned in a tub or jar to delight gourmets on cold winter days - for a sweet soul. White and black milk mushrooms are salted in exactly the same way.

FACT! In addition to white and black milk mushrooms, their "relatives" are also salted - oak and aspen milk mushrooms, podgruzdi, waves. They can be salted together with milk mushrooms or separately.

Today we will present you the most popular, simple, fast and delicious ways salt the milk mushrooms so that they remain tasty, crispy and aromatic. Write down how to properly salt milk mushrooms for the winter!

Soaking and boiling milk mushrooms before salting

Let's make a reservation right away - before cooking, all milk mushrooms need thorough cleaning, washing, cutting off the legs (they do not go into salting, only hats with "hemp" about 1 cm long), and then long soaking (2-5 days) or boiling ( 5-30 minutes). The last two procedures are designed to cleanse the mushrooms from the toxic milky juice, which gives them bitterness.

Soaking milk mushrooms is used in front of them before cold salting, boiling is part of the hot salting.

Soak the milk mushrooms in cold salted water (1 tablespoon salt per 1 liter of water) under slight pressure, otherwise light mushrooms float to the surface. During soaking, it is recommended to change the water several times - the foam formed on the surface of the water will "tell you" about the need for this process.

After several days, when the soaking process is over, the milk mushrooms will greatly decrease in size. Before further salting, you can try the cut of the mushroom on the tongue - there should be no bitterness in it.

IMPORTANT! For soaking and subsequent salting of milk mushrooms, wooden, glass and enameled dishes are suitable. It is not recommended to use galvanized and earthenware dishes.

Boiling milk mushrooms is part of the hot salting method, depending on the recipe, it takes from a few minutes to half an hour (see below). Then the water is drained, and the mushrooms are washed in cold water and discarded in a colander.

In addition, there is a mixed method of salting - both with soaking and blanching of milk mushrooms.

After salting, the milk mushrooms are stored in brine in the cold (0-5 ° C), but in no case are they frozen. With an insufficient amount of brine, add cold boiled water.

There are two radically different ways of delicious pickling of milk mushrooms - cold and hot. In the first case, mushrooms are more elastic and crisp, do not change their color. The second method is considered safer (remember - these mushrooms are conditionally edible), plus salting is much faster.

Both methods, in turn, have different variations of recipes, consisting in the duration of processing of mushrooms and a set of spices. We are offering to you step by step recipes pickling milk mushrooms at home.

Simplest cold way salt milk mushrooms

Ingredients: 5 kg of fresh milk mushrooms, 0.3 kg of coarse salt (not iodized!).

Salting process

Peeled and soaked mushroom caps (large ones are cut into pieces, small ones are left intact) are placed in a deep container in layers, and each layer is abundantly sprinkled with salt. At the end of the laying out of the layers, a depressing circle is placed on the salted mushroom mass and a heavy load is placed, which should "compress" the milk mushrooms as much as possible. Place the container in a cold place (up to 16 ° C).

Before serving, the mushrooms salted in this way must be washed, eliminating the possible excess of salt.

How to salt milk mushrooms with spices (cold classic method)

Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of coarse salt (not iodized!), Cherry and black currant leaves (20 pcs.), Dill umbrellas (5 pcs.), Horseradish leaves (5 pcs.), Black pepper and sweet peas ( 10 pcs.), bay leaf (5 pcs.).

Salting process

Cherry, horseradish and currant leaves, part of dill umbrellas are placed at the bottom of a deep container. The spices are mixed. Then pieces and small caps of peeled and soaked mushrooms are placed in this container in layers of 5-10 cm, and each layer is abundantly sprinkled with a mixture of spices. From above, everything is covered with another layer of leaves. Then a downward circle is placed on the mushroom mass and a heavy load is placed, which should "compress" the milk mushrooms as much as possible. Place the container in a cold place (up to 15 ° C).

The mushrooms can be left in this container for the entire salting period (at least 1.5 months), or after a few days they can be mixed and very tightly, without voids, placed in sterilized glass jars, which should be closed with lids and left in the same cool room until the end of the process.

IMPORTANT! If, during storage or salting, mold appears on the wooden bending circle, gauze or the walls of the dishes, they are washed with hot salted water.

How to salt milk mushrooms in a barrel (in Altai, cold method)

Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of coarse salt (not iodized!), 5 bay leaves, 20 g of garlic, 20 g of dill, 10 g of horseradish, 20 g of allspice, 5 pcs. carnations.

Salting process

A wooden barrel is being prepared (preferably oak) - it is thoroughly cleaned inside and out, scalded with boiling water and dried. All spices are mixed. Pieces and small caps of peeled and soaked mushrooms are placed in a barrel in layers, and each layer is abundantly sprinkled with a mixture of spices. The top layer is covered with gauze (cotton cloth), a depressing circle is placed on it and a heavy load is placed, which should "compress" the milk mushrooms as much as possible. Place the container in a cold place (up to 16 ° C).

If the process goes well, after a couple of days the rotting circle should be covered with juice. If this does not happen, the load should be replaced with a heavier one. If the barrel is not filled to the top, new mushrooms collected and processed as indicated above can be added to it within 3 days.

Milk mushrooms are salted in this way for about 1.5 months.

Ingredients: 5 kg of fresh milk mushrooms, 0.1 kg of salt (not iodized!), 5 bay leaves, 10 cherry and currant leaves, 2 heads of garlic, 20 g of dill, 20 g of allspice and black peppercorns, 5 pcs. carnations.

Salting process

Peeled and cut milk mushrooms are boiled in salted water for at least half an hour, then the mushrooms are thrown onto the drushlag so that the excess liquid is glass. During this time, a brine is prepared in another container - spices (except for garlic and leaves) are poured with water and brought to a boil. After boiling, boiled milk mushrooms are added here and everything is boiled together for about half an hour. At the end of cooking, add cloves of garlic and berry leaves, carefully mixing them into the mushroom mass.

Mushrooms, drenched in the brine in which they were cooked, are sent under oppression for 3-5 days and placed in a cool place. After that, the mushrooms are laid out in sterilized glass jars (adding 1 tablespoon of vegetable oil to each on top), cover them with lids and leave in the same cool room until the end of the process, which will take about 2-3 weeks.

ON A NOTE! Some housewives boil them in brine for about 5 minutes and roll them up hot before laying out the milk mushrooms in the jars.

How to salt milk mushrooms with soaking and boiling (mixed method)

Ingredients: 5 kg of fresh mushrooms, 100 ml of vegetable oil, 0.2 kg of coarse salt (not iodized!), Black currant leaves (20 pcs.), Black pepper and sweet peas (10 pcs.), Bay leaf (5 pcs.) ...

Salting process

Peeled mushrooms are cut and soaked in cold salted water for a day and a half. Then the milk mushrooms are washed under running cold water, blanched in boiling water with vegetable oil 5-7 minutes, thrown in a colander to drain excess liquid. The spices are mixed. Then the pieces and small caps of the prepared mushrooms are tightly placed in sterilized glass jars in layers of 5-10 cm, alternating with leaves and sprinkling with a mixture of spices (you can add a little brine in which the milk mushrooms were cooked). Then they put oppression and send the jars to a cool place for 12-20 hours. Then the jars are covered with lids and placed in the refrigerator. Milk mushrooms salted in this way will be ready in 1-1.5 months.

Milk mushrooms with onions (cold method)

Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of salt (not iodized!), 1 kg of onions.

Salting process

Peeled mushrooms are cut and soaked in cold water for 2-3 days. Then a brine is prepared (for 4 liters of water, 50 g of salt), into which the mushrooms are sent for another 12 hours. After that, the milk mushrooms are taken out, washed in running water and slightly dried. Now it's the turn of the bow. It is finely chopped, sprinkled with the remaining salt and added to the mushrooms. All together again sent under the press for 2 days, mixing the contents every 7-10 hours.

Then the mushrooms are tightly placed in sterilized jars, filled with brine, covered with plastic lids and stored in the refrigerator. Milk mushrooms salted in this way with onions will be ready in 1-1.5 months.

Salted milk mushrooms are a wonderful snack that is appreciated by many. Why buy preserves in the store when you can pickle milk mushrooms at home to your liking? Do you have any favorite mushroom recipes? Add to my selection

Milk mushrooms occupied an important place in traditional Russian cuisine, although they are considered inedible all over the world. They were used to prepare salads, snacks, soups and pies. To preserve the mushrooms for the winter, they were most often salted. These mushrooms have a rather unusual taste. They are also healthy because they contain protein.

Dry weight

The mushroom has a large funnel-shaped cap. Dry milk mushroom differs from its relatives in that it lacks the milky juice characteristic of other species.

These mushrooms are fried, boiled, baked, but salting reveals their taste best. Salting can be done in two ways - cold and hot. There should not be a long gap between picking mushrooms and processing them, it is best to tackle them right away.

Preparation

Salting dry mushrooms begins with the process of cleaning them. This stage is the most difficult. You will need a dish sponge and an unnecessary toothbrush. First of all, soil and foliage are washed off the mushrooms. After that, you need to change the water and do a more thorough cleaning. To do this, you need to walk over all dark places with a sponge or brush, constantly changing the water. In addition, it is important to get rid of all discoloration and rot.

Soaking

You can choose any recipe for salting dry milk mushrooms. But in any case, soaking is indispensable. Mushrooms are laid out with caps downwards in a suitable container and poured over with cold water. They need to be kept there for at least three days. In this case, the water must cover them completely, for which you can use a small press. At the very end of soaking, the water needs to be slightly salted.

You can determine the correctness of the soaking of the milk mushroom using the folk method. You need to take a piece of mushroom, cut it and try the cut on the tongue. If the mushroom is soaked correctly, then it will not taste bitter.

Hot salting

Hot salting of dry milk mushrooms makes them soft, without the characteristic crunch. But this method of salting helps to preserve the original shape of the mushroom and its color.

Fresh milk mushrooms are cleaned of debris, washed in water, changing it several times. After preliminary preparation, the mushrooms must be boiled for 20 minutes, then put them in a wide bowl using a slotted spoon.

For salting, you need to prepare a brine, for which 2 tbsp is taken for 1 liter of water. l. salt, black and allspice (10 peas each), several bay leaves, currant leaves.

Boiled mushrooms are dipped into a boiling brine with a slotted spoon and boiled for about half an hour. Then horseradish root and head of garlic are added.

After the pan is removed from the heat, it is necessary to set the oppression on the mushrooms and leave them so for 3-4 days, then put them in jars, cover with cabbage leaves on top and cork with lids. The mushrooms will be ready in a month.

Hot salting of dry milk mushrooms for the winter in jars

For a kilogram of milk mushrooms, you need to take 3-4 cloves of garlic, two tablespoons of salt, 10 black peppercorns, 10 black currant leaves, dill.

Hot salting of dry milk mushrooms for the winter begins with their preparation. Thoroughly washed mushrooms are placed in boiling salted water and boiled for five minutes. Too large mushrooms can be pre-cut in parts.

The jars are sterilized, a small amount of salt is poured on the bottom, two peas of pepper are put. A little salt, 2 peppercorns, dill, blackcurrant leaf are poured into the bottom of the sterilized jar, then the mushrooms are laid tightly in layers, sprinkling each with salt and spices. Pour in water in which the milk mushrooms were cooked. Banks are closed with boiled polyethylene lids. After they have cooled, put in the refrigerator. You can try it in a month and a half.

Cold ambassador

Cold salting of dry meat is a little more difficult. The mushrooms are thoroughly cleaned and washed, cut into slices and placed in a suitable container. Pour running water and put under oppression for three to five days. The water is changed every day.

After the specified period, the mushrooms are removed and sprinkled with salt. Then they are laid out in a salting dish in layers with salt, adding horseradish and garlic. The dishes are covered with gauze, on which they are spread. This is used to prevent the mushrooms from becoming dark. Milk mushrooms are put under oppression, they must be completely covered with brine. After a month, the mushrooms are transferred to sterile jars and poured with brine. Cold salting of dry weight makes the mushroom more aromatic and juicy. In addition, after such treatment, it will remain clean and snow-white.

Salting in a barrel

Consider a recipe for salting dry milk mushrooms in a barrel. For ten kilograms of mushrooms, take 0.5 kg of salt, garlic (4-5 heads), dill stalks, horseradish, cherry and currant leaves. In addition, sterile gauze is needed to cover the barrel, wood circle, and oppression.

After soaking and washing the milk mushrooms, they are placed in a barrel. Sprinkle the mushrooms with salt, add spices and leaves, cover with horseradish leaves on top. A sterile gauze is laid on top of the barrel, on which a wooden circle is placed and oppression. In the event that the brine is not released enough, you need to pick up heavier oppression. Mushrooms are infused in the cellar for about a month, after which you can try them. If necessary, the salting period can be extended.

If a layer of mold appears on the surface of the barrel, it must be removed entirely, the gauze must be changed, the circle must be sterilized and oppressed.

Salting in a jar

Salting dry milk mushrooms for the winter in a jar is not much different from salting in a barrel. Mushrooms are thoroughly washed and placed in an enamel pan, filled with water. A wooden circle or plate is laid on top, on which oppression is placed. The oppression should not be too heavy. The dishes with mushrooms are removed in a cool place. Mushrooms are soaked for three days, while the water must be constantly changed.

After the specified period, the mushrooms are sorted and cut, if necessary. Glass jars for salting, they are thoroughly washed and poured over with boiling water. It is best if the jar has a wide neck.

Milk mushrooms are laid in layers, rubbing each mushroom with salt. In order not to oversalt the mushrooms, the amount of salt should be about three percent of the weight of the mushrooms. If there is too much salt, then the mushrooms will have to be washed before eating.

Layers of mushrooms are shifted with horseradish and garlic. On top of the last layer of mushrooms, a clean coarse cloth folded in half is placed, on it a horseradish leaf, cherry and currant leaves. Then they put a circle and put oppression.

Containers with milk mushrooms need to be stored in a cold place for a month. After the salting time has elapsed, greens and cloth are taken out of the jars, covered with lids and put into the refrigerator. If the top layer of fungi is covered with mold, then they must be rinsed with running water.

So that salting dry milk mushrooms for the winter does not turn out to be an unsuccessful experiment, you need to choose the right dishes. You can use a wooden, glass and stainless steel container, which must first be washed thoroughly. For salting, use a large one. Sending milk mushrooms for salting, it is advisable to lay them with their caps down. At the same time, the shape of the mushroom is preserved.

If the salting of dry mushrooms is a little unsuccessful and the mushrooms are salted, they are soaked in milk, while the delicate structure of the mushroom is preserved. Take the required amount of mushrooms and place them in milk for two to three hours. If this turned out to be not enough, the procedure can be repeated by taking fresh milk. You should not be alarmed by the violet or green tint, which the lump can acquire at the same time, this is due to a chemical reaction. The mushrooms soaked in milk are washed with running water. When soaked in water, the mushroom can lose its consistency, in addition, this negatively affects their taste.

Salting dry mushrooms is a great way to preserve mushrooms for the winter. Milk mushrooms, salted in any way, can be added to soups, salads. Or you can serve it as a snack by adding onion and sunflower oil.

Through trial and error, I over and over again got acquainted with new ways and now I am ready to provide you with 5 of the most delicious recipe salted milk mushrooms.

Before cooking, I would like to note one unpleasant feature of these mushrooms. Although they grow in friendly heaps and therefore it is pleasant to collect them, it is rather difficult to clean them of dirt and get rid of bitterness.

This requires:

1. Place the mushrooms in a suitable dish or bowl and remove as much dirt as possible with a dishwashing sponge.
2. Remove all signs of spoilage and worminess with a knife. Severely spoiled mushrooms should be thrown out without hesitation.
3. Pour the peeled mushrooms with water to the top. They will float regardless of the water level. Therefore, put a not heavy plate on top so that it serves as a kind of oppression. In this form, the milk mushrooms need to stand for 2-3 days. The water needs to be constantly changed so that it does not die out.
4. During soaking, the mushrooms will decrease in size. This is very good, because it will be more pleasant to salt them.

I love salted or pickled milk mushrooms for their elasticity and crunch. And if you cook them correctly and tasty, then the dish will be doomed to success!

Menu:

1. Salted milk mushrooms in a hot way for the winter

Mushrooms cooked using this method are very crispy and firm. It is very simple to prepare such milk mushrooms for the winter. See for yourself.

Ingredients:

• 3 kilograms of fresh milk mushrooms;
• 7 peppercorns (it is better to use a mixture of different ones);
• 150 grams of salt (3 tablespoons are for the brine, and the rest is for pouring the mushrooms);
• 4 bay leaves;
• head of garlic;
• dill hats.

Step by step description of the recipe:

1.Load to sort out, wash as thoroughly as possible. If you have them large, then you can cut them into pieces. But more beautiful and, it seems, tastier, whole small mushrooms are obtained.

2. Transfer them to a saucepan and fill with clean water so that they float freely there. Add 3 tablespoons of coarse salt, a couple of dill caps and all the other ingredients. Stir until the salt melts completely. Do this carefully so as not to damage the mushrooms. Put on fire. After boiling, cook the milk mushrooms on low power for 20 minutes.

3. Put the mushrooms in the prepared jars, with their caps down. Sprinkle each layer with a thin layer of salt. As I already said, the salt should be exactly coarse, without any additives. Add the layers to the top and pour the brine in which the milk mushrooms were cooked.

It is better to take banks with a denomination of 1 liter. This amount of snacks can be eaten at one time without having to store leftover mushrooms after opening. Pre-fill the jars with half boiling water and cover with lids. Rinse the closure lids with hot water too. This will sterilize them.

4. Close with nylon caps and allow to cool completely. Usually the next morning, I already move them to the basement or cellar.

2. Dry salting of milk mushrooms

Milk mushrooms, of course, are good in any form. But they are even tastier if they are salted in own juice... They retain a maximum of nutrients and natural taste. Perhaps the only drawback of such salting is that the appetizer can be served only after a month. But, having heroically waited for the allotted time, you will receive the coveted crisp delicacy.

Ingredients:

• 2-3 kilos of fresh milk mushrooms;
• head of garlic;
• allspice and black pepper taste;
• salt - 2-3 full tablespoons (1 tablespoon per 1 kg of mushrooms).

Step by step description of the recipe:

1.For cooking, we need a spacious enamel saucepan. It must be well rinsed, rinsed and wiped dry. Put a few peppercorns on the bottom, chop a couple of garlic cloves and add evenly 0.5-1 tablespoons of salt without a slide.

2. Soak the mushrooms for 2-3 days in water, changing the liquid 2 times a day. Only then can you easily wash them from leaves, dirt and sand. In addition, this procedure allows you to get rid of the bitterness. Lay out the prepared milk mushrooms with their legs up and repeat the first layer again.

3. Repeat all layers in the same way until you run out of milk mushrooms. The top layer must be spices. Now that all the ingredients are in the pan, you need to take a plate that fits around the circumference to cover all the mushrooms. Put it on top, and on it - a jar of water.

4. Already at this stage, the mushrooms will begin to give out juice. In it they will marinate. Now the container needs to be covered with a towel and taken to a cold place. The temperature there should be in the range of 0-8 degrees above zero.

After a month, or preferably two, the appetizer can be served at the table.

3. Recipe for salting crispy milk mushrooms with horseradish

In the case of pickling milk mushrooms, there is never too much crunch. It is this characteristic feature that distinguishes these mushrooms. By adding to classic recipe horseradish and other aromatic ingredients, the appetizer turns out to be even tastier. Crunch lovers will definitely appreciate it.

Ingredients:

• 5 kilograms of milk mushrooms (cleaned and processed);
• several leaves of a currant and cherry bush;
• 250 grams of coarse rock salt;
• a few leaves and a medium horseradish root;
• several stalks of dill (without herbs and seeds);
• 2 heads of garlic.

Step by step description of the recipe:

This recipe is very similar to the previous one. Here we also need a saucepan or wooden barrel. We will salt in it. Only this recipe contains aromatic spices.

1. At the bottom of a dry and clean dish, chop a little garlic, put the leaves, dill, sprinkle with salt and chop the horseradish root. Divide all these ingredients into several parts, as we will lay them in layers on the mushrooms. Lay the mushrooms on top in an even layer, legs up. Repeat the seasoning layer.

2. Continue layers until all ingredients run out. Then you need to set up a plate or small tray, and put a heavy jar on top. This will serve as a good press for juicing.

3. Place the salted dishes in a cold place (no higher than 8 degrees Celsius) and leave for at least 1-1.5 months. The dish can be stored directly in the saucepan or bucket with which you marinated it. You do not need to transfer to banks and roll up.

These mushrooms are very fragrant and crispy. An excellent dish will be served with fresh onions and potatoes. Help yourself!

4. Hot salted milk mushrooms for the winter in jars

Other mushrooms can be harvested using this recipe. The brine is aromatic and versatile. It turns out very tasty and beautiful. I advise you to try it too!

Ingredients for a 0.5 liter jar:

• Mushrooms (as much as you like);
• 2 tablespoons of vegetable oil;
• a clove of garlic.

For the marinade:

• half a liter of water;
• half a tablespoon of granulated sugar and salt;
• 2 bay leaves;
• 2 cloves;
• 12 peas of a mixture of allspice;
• half a teaspoon of dill seeds;
• a teaspoon of seventy percent vinegar.

Step by step description of the recipe:

1. Soak the load in water for several days. Remember to drain and refill water at least 2 times a day. After only 2-3 days of soaking, it will be easier to clean them. This can be done with a dishwashing sponge or an unnecessary toothbrush. Then, with a knife, peel off the top layer from the cap and leg. The inside of the cap can also be cleaned with a knife if there is a lot of dirt.

2. Cut the milk mushrooms into several pieces, if necessary. Boil in water 15 minutes after boiling. In the process, be sure to remove the foam. Then drain the liquid and rinse the pieces with cold water. Repeat all this (boil and rinse).

3. In a saucepan, combine all marinade ingredients except vinegar. Bring to a boil and stir to melt the salt and granulated sugar. As soon as the brine boils, put the mushrooms in it and boil it at low power for 15 minutes.

4. Then add acetic acid and mix. Boil for a minute and remove from heat.

5. Chop the garlic into a sterilized jar, and then spread the boiled milk mushrooms. Pour with brine and pour in oil. Screw on with a sterile cap.

6. Put the jars aside and cover with a towel. After cooling, transfer to a basement or refrigerator. You can store it all winter.

5. Video - Recipe for pickling milk mushrooms in a hot way

Another simple recipe for harvesting milk bags for the winter. Here you will learn not only how to pickle your favorite snack, but also how easy it is to peel mushrooms and remove impurities. Although the video does not last long, as they say, brevity is the sister of talent. Everything is described clearly, clearly, without unnecessary words.

Mushrooms, especially milk mushrooms, are undeniably tasty food. But some do not dare to cook them on their own, fearing to do something wrong and the dish will turn out to be dangerous to eat. In fact, the danger of mushrooms is no secret to anyone. But fixing it is quite simple. First, jars and other storage utensils must be clean and sterile. Secondly, mushrooms must be carefully selected and spoilage removed. Well, the storage temperature plays a very important role. The best option is 0-8 degrees Celsius.

So, do not deny yourself the pleasure of enjoying your favorite snack in winter and summer. I wish you good luck and success in pickling mushrooms and more! See you soon!

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

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

The milk mushrooms make an excellent snack for alcoholic beverages, they are added to salads, pies and okroshka; and the amount of protein contained in them is enough to saturate the body with this nutrient.

Preparation

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

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

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

Recipes

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

Hot way

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

Servings / Volume: 7-8 l

Ingredients:

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

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

Preparation:

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

Bon Appetit!

Cold way

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

Servings / Volume: 7-8 l

Ingredients:

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

Preparation:

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

Bon Appetit!

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

Dry method

The third method of pickling milk mushrooms is "dry". Mushrooms are not only not soaked, but not even washed. Simply cleared of forest debris and earth and wiped with a clean cloth.

Then they act as in cold salting: they are placed in a container in layers, sprinkled with coarse salt (not iodized), oppression is set and kept in a cool place for 25-30 days. At the same time, the milk mushrooms secrete juice and settle. If it happens in a place where you can still pick up mushrooms, they can be added to the container (enamel pan) in portions, again sprinkling with salt. And then put the mushrooms in jars and refrigerate.

Prepared "dry" milk mushrooms are very tasty, albeit spicy, "for an amateur". Before eating, these mushrooms are washed, cut into slices, mixed with chopped onions and garlic and seasoned with vegetable oil.

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

Video

We offer for viewing a video, which tells about another recipe for how to salt white milk mushrooms:

Freelancer with diverse interests and hobbies. He loves to be closer to nature, to eat deliciously and to philosophize about the eternal. For so long she has been writing articles on a variety of topics that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He does not like to stand at the stove, but among his friends there are several professional chefs who will always serve delicious food and share cool recipes. Pathologically optimistic.

Found a bug? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some believe that freezing leads to a loss of nutrients and useful properties vegetable products. As a result of the studies carried out, scientists have found that a decrease nutritional value practically absent when frozen.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a "negative calorie content", that is, digesting more calories than they contain. In fact, the digestive process uses only 10-20% of the calories from food.

The homeland of pepper is America, but the main breeding work on the breeding of sweet varieties was carried out, in particular, by Ferenc Horvat (Hungary) in the 1920s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, therefore it got its usual name - "Bulgarian".

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips... With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

Natural toxins are found in many plants; those that are grown in gardens and orchards are no exception. So, in the seeds of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

Compost - rotted organic residues of various origins. How to do it? Everything is stacked in a heap, a hole or a large box: kitchen leftovers, tops of garden crops, weeds mown before flowering, thin twigs. All this is interlayered with phosphate rock, sometimes with straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically ted up or pierced for the flow of fresh air. Usually compost “matures” for 2 years, but with modern additives it can be ready in one summer season.

24.07.2019 06:47

Mushroom season is in full swing, so harvesting mushrooms different ways- one of the primary tasks. If you are lucky enough to stumble upon a pretty forest clearing inhabited by a mushroom family, then this is a huge success.

Delicious, crispy, juicy, fleshy - this is all about salty milk mushrooms. This is the best mushroom preparation for the winter, which is rolled up in jars and cooked in a hot way.

If you have collected a lot of milk mushrooms, then hurry home and immediately process them, since lying in a basket, they are stored for no more than 6 hours. If you can't do this right away, then lay out in a single layer in a cool dry room and cover with a cloth. But first, wet it well and squeeze it out. Thus, they can be stored for no more than 16 hours. Then the milk mushrooms need to be processed or thrown away (((.

Unlike morels, milk mushrooms are not dried or fried. The reason is the bitter juice, which spoils the whole taste of the milk mushrooms. And when they are cooked hot - boiled in salt water or soaked - this specific bitterness goes away.

And now I invite you to get acquainted with the best recipes an amazingly tasty snack for any table - salty lumps.

Hot salted milk mushrooms for the winter in jars

This is a great option for an appetizer that is not ashamed to be served at the festive table. She flies away at once! Salted milk mushrooms are especially good for hot potatoes))).

Ingredients:

• mushrooms;
• salt - 30 g per 1 kg of mushrooms;
• salt - 2 tablespoons for cooking;
• Bay leaf;
• black peppercorns;
• garlic;
• carnation umbrellas;
• dill umbrellas;
• black currant leaves.

Preparation:

Before you start cooking pickles, peel the mushrooms, trim off the spoiled areas, rinse, trim the legs. Cut large hats into pieces.

Milk mushrooms are salted in a hot way in two ways:

1. Soaked and sprinkled with salt;
2. They are not soaked in brine.

Both in the first and in the second case, cooking is necessary.

So, put the mushrooms in a deep container, pour water here, put a little oppression on top. Let it stand for a day.

Important: the milk mushrooms should be soaked in a warm room, since it is the temperature of the room that affects the duration of this procedure.

When the day has passed, the milk mushrooms will still be hard, but the water will darken. Change it, let the mushrooms stand for another day.

When the specified time expires, check whether the caps are hard or not, be sure to look at what color the water is.

If the caps have acquired softness and elasticity, and the water remains transparent, then the process is over, if not, fill the mushrooms with water again, let them stand for another 24 hours.

In the process of soaking, the milk mushrooms greatly decrease in volume, by about a third, and they have a bright pronounced mushroom aroma. Black milk mushrooms acquire a beautiful burgundy hue after soaking, and whites become bluish.

Then boil the mushrooms by sending them in boiling salted water (for 1 liter of water, 2 tablespoons of salt). Simmer over low heat, stir constantly and skim off the foam. When the mushrooms sink to the bottom, the brine becomes transparent, take them out and transfer to a sieve, let the water drain.

Put the milk mushrooms in the jars that you prepare in advance. Lay them so that the hats are at the bottom. Sprinkle all layers with salt - 100 grams of salt is needed for a three-liter jar - herbs, as well as spices. Scald greens in advance with boiling water.

That's all. Milk mushrooms cooked according to this recipe are extremely tasty. They will be fully ready in a month. You need to store the workpiece in a cool place, preferably in the refrigerator.

A quick recipe for making milk mushrooms without soaking in brine

If you love a spicy snack, then this recipe for making milk mushrooms is exactly what you need. Mushrooms are prepared quickly and easily, and the result exceeds all expectations!

Ingredients:

• mushrooms;
• salt per 1 liter of water - 2 tablespoons;
• Oak Leaf;
• black peppercorns;
• garlic;
• dill umbrellas.

Preparation:

1. Peel the milk mushrooms. For easy cleaning, soak the mushrooms in water in advance, and then rinse. If the caps are large, cut them into quarters.
2. Pour water into a high saucepan, put salt, put on fire, boil. Place the mushrooms here.
3. Boil again. Then cook the milk mushrooms at a low boil, stir occasionally. Skim off the foam that has formed.
4. Add bay leaves, spices, and pepper. We take everything by eye.
5. Boil the milk mushrooms for 20 minutes.
6. When the brine becomes transparent, and the mushrooms settle to the bottom, it means that they are ready. Remove them from the stove, transfer to a colander. Do not pour out the brine. We still need it.
7. Transfer warm milk mushrooms to pre-sterilized jars.
8. Pour in hot filtered brine. Shake the jars gently to fill any voids between the mushrooms.
9. Top up the brine in such a way that it reaches the edges, close with nylon lids and store in the refrigerator.

Milk mushrooms are also well stored in a cold cellar at temperatures from 0 to + 6 ° C. Otherwise, they will freeze and their taste will deteriorate.

Such mushrooms can be served with potatoes, fresh dill and sprinkled with garlic and poured with fragrant vegetable oil.

On holiday tables milk mushrooms will be appreciated as an independent snack in sour cream. They can also be mixed with vegetable oil and chopped onions. You can't even imagine how tasty this snack is and believe me, your household and guests will be the first to sweep this food off the table.

If you like spicy things, then you can add mustard mushrooms. Horseradish or a spicy hodgepodge will do. Such milk mushrooms are ideal for making salads.

Well, that's all, you can pamper your family with unusually tasty salty milk mushrooms!