Cold salted milk mushrooms. Salting milk mushrooms for the winter in various ways at home

Milk mushrooms are best suited for salting. They not only look attractive, but also taste delicious. There are several variations of such blanks. Even before pickling milk mushrooms, you need to familiarize yourself with all the recipes and choose the most suitable one. Observing exactly the recipe, it will be possible to prepare crispy and aromatic mushrooms that can decorate any table.

Milk mushrooms are best suited for salting.

Milk mushrooms, like most other mushrooms, can be salted not only hot, but also cold. If the first option allows you to speed up the salting process, then in the second case the mushrooms remain as crisp as possible, which is also important.

This method of preparation ensures the preservation of the product even at room temperature. That is why hostesses, despite certain difficulties, often resort to using this recipe.

Required products:

2 kg of mushrooms;
80 g of salt;
2 liters of water;
50 g of garlic;
10 g allspice;
5 g cloves;
5 g bay leaves.

This method of preparation ensures the safety of the product even at room temperature.

Cooking steps:

Pour water into a saucepan, add salt and spices there, and heat it on the stove.
The mushrooms should be sorted out, rinsed well and added to the same saucepan, and boiled.
After boiling, they need to be boiled for another 25 minutes, not forgetting to remove the foam.
The garlic must be peeled, chopped finely and poured into the pan after it is removed from the stove.
Boiled milk mushrooms should be put in another pan, pour the brine there and put under oppression, move to a cool place for 24 hours.
After that, the mushrooms, together with the brine, must be boiled and decomposed into sterile, already dry jars, filled to the top with brine, and hermetically sealed.

Wrap the mushrooms in jars, after cooling, store in the pantry or cellar.

Cold salting method

You can quickly salt freshly picked milk mushrooms thanks to this recipe... They will not only be fragrant, but also crispy. The most difficult thing is to wait until the mushrooms are ready, because you really want to quickly take a sample.

Milk is a strong, juicy, fleshy mushroom with a pleasant aroma and a delicate, slightly sweetish taste. In terms of nutritional value and protein content, it is not inferior to beef, it is saturated with vitamins C, D and B12 and is useful for diabetics, since it does not increase blood sugar levels. In addition, salted milk mushrooms are also a heavenly delight for the stomach. How to salt milk mushrooms so that you can enjoy this healthy delicacy all year round?

The main thing is the right preparation

Milk mushrooms are northern mushrooms, you will not find them in the south. They are harvested from late July to late September. They live in birch or deciduous forests mixed with birch. These modest ones usually hide from mushroom pickers under a layer of fallen leaves or needles, or huddle under driftwood. They live in large friendly families, so that, having found one lump, you can find a dozen or two of his companions nearby.

Unlike neat chanterelles, milk mushrooms are big "slovens", so they must be washed thoroughly before salting. First, they are soaked for 2-3 hours in cold water, then washed under a strong stream, cleaning off the dirt with a brush and sponge, cut out wormholes and cut off the legs, leaving about 3-5 mm. For very small mushrooms, the legs do not need to be cut off.

Before salting milk mushrooms in jars, you should decide on the preferred method of salting. Hot - faster and is suitable when it is hot outside and there is a risk that the mushrooms will quickly deteriorate or there is no confidence in their quality. The cold method is slower, but milk pickles salted in this way are slightly tastier.

Hot express way

Before hot salting, washed and peeled milk mushrooms are soaked for 2-3 hours in cold water - this is necessary for the bitterness to come out of the mushrooms. Then there are 20-25 minutes. boiled in highly salted water and laid out in prepared jars, sprinkling with salt at the rate of 25-30 g per 1 kg of forest dwellers. Salt should be regular, table salt, but not iodized.

Then it remains only to add spices to the jars - bay leaf, cloves, finely chopped garlic, allspice - and pour everything with water in which the mushrooms were cooked. Add 1 teaspoon to each jar. l. 9% vinegar and add 1 table. l. vegetable oil. After the cans are rolled up and sent to the cellar or refrigerator. It will be possible to taste the delicacy in 3-4 days, but it is better to let it stand for at least 1 month. Here's how to salt milk mushrooms for the winter in a hot way - it's not difficult at all.

Cold way

Cold salting is a slightly longer process, but with this method, you can do without cooking, which somewhat impairs the taste of the mushrooms. How to salt raw milk mushrooms in a cold way:

Mushrooms are soaked for 2-3 days in water with the addition of salt (10 g per 1 l) or citric acid (2 g per 1 l). At the same time, the water is drained and changed to fresh water at least 2 times a day.
Barrels and tubs are used for salting, but an enamel bowl or plastic bucket is fine. Mushrooms are placed in a suitable container, sprinkled with abundant salt (40 g per 1 kg of mushrooms), spices are added - garlic, cloves, allspice, dried dill seeds. Then they are pressed down with oppression and sent to be salted in a refrigerator or cellar.
After another 5-7 days, they can be laid out in jars or simply left to ripen in the same container for 1-1.5 months.

The milk mushrooms are stored at a temperature not higher than 6-9 ° C (otherwise they will turn sour), but also not lower than 0 ° C (otherwise they will freeze). If they turn out to be too salty, they are soaked for 2-3 hours in milk, then thoroughly washed with hot water.

Salted milk mushrooms are a truly royal dish, a real gem of Russian cuisine.

Delicious and fragrant milk mushrooms will always decorate any festive or dinner table. They are often harvested in autumn in many popular ways. Some people prefer to salt mushrooms for the winter, while others use them to cook caviar or salads. Salting is the most effective way to prepare forest fruits. It will allow you to 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. It is strictly forbidden to pick mushrooms that grow near such dangerous areas as large enterprises, large factories, factories or motorways.
2. Before proceeding with salting, the milk mushrooms need to be sorted out well, cut out damage, wormy areas. You also need to get rid of forest litter, sheets and sticks. 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 cap and a leg, or cut off the legs from the caps and use only the top. The legs make excellent caviar.
3. All milk mushrooms need to be soaked. This item should not be skipped, otherwise bitterness will be present. For this, the mushrooms are poured with cold water so that the liquid completely covers them. When the mushrooms float, they should be submerged by placing a flat-bottomed plate or lid on top. Three days is the best time for soaking. After that, you can pull them out and proceed to the next steps.
4. For the preparation of milk mushrooms, not all utensils that are available in the kitchen are suitable. Wooden, glass or enamel are three ideal options. In galvanized dishes or pans, mushrooms can become inedible, and clay containers are considered unsuitable for winter storage.
5. During the soaking of the 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 milk mushrooms: cold and hot. It is important to try both methods to determine which one works best.

Cold salting method

Ingredients for making a snack at home:

ten kilograms of mushrooms;
half a kilogram of salt.

Step by step cooking, step by step recipe:

1. Mushrooms are washed, cleaned from the remnants of soil, 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 enamel dish with the caps down. Ideally, you should have ten layers.
2. During laying, the mushrooms are alternated 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. A wooden plate is placed on the mushrooms, and oppression wrapped in gauze or a clean towel on top. This weight can be replaced with a can of water, a stone, or a dumbbell. They will aid in the rapid release of fluid.
4. Under such pressure, it is required to keep the mushrooms for two months, after which you can try a snack.

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

A feature of this method is that during the period of salting from above, new layers can be reported, because the previous ones will sink to the bottom. Before serving, excess salt must be removed from the weights by rinsing them under running water.

Black salted milk mushrooms in jars

two kilograms of black mushrooms;
ten dill umbrellas;
one hundred grams of salt;
two heads of garlic;
one and a half liters of clean water;
fifty milliliters of 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, mushrooms that have already been soaked and cut 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 thrown 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. Peel and chop the garlic. The mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. Twelve hours later, the milk mushrooms need to be mixed and put under the load again.

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

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

White milk mushrooms in jars

Ingredients for the recipe:

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

The mushrooms are soaked for three days, after which they are washed and cleaned of the remnants of dirt and earth. At this time, water is boiled and all the salt is poured. Dip all the fruits, cut into four pieces, boil for seven minutes. The milk mushrooms are put 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 of it for a day. Mushrooms are laid out in sterilized jars, poured with brine, vegetable oil is poured on top, and lids are rolled up. 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. Then rinse the milk mushrooms, change the water and leave again for five hours.

Dry the fruits. Cut the peeled garlic into thirds. Wash, finely chop the dill. Arrange the mushrooms in layers, each sprinkling with dill, salt and garlic, as well as the leaves of berries and cabbage. Install oppression on top and remove the container in a cold cellar or marinating shed for two months.

After the indicated time, the snack can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for an easy way to pickle mushrooms:

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

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

During salting, the mushrooms must be stirred at least five times. Then put it in sterilized jars, close the lids and store for the next three months.

Hot way of salting mushrooms

Ingredients for making delicious mushrooms:

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

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

Mushrooms with spices and brine, where they were cooked, 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 milk mushrooms, the mass is boiled together with brine for five minutes, then they are laid out in a container, tamping well, poured with boiling brine and rolled up with lids.

Banks with snacks should be allowed to cool under a blanket, then put away for long-term storage in a dark and cool place. This method will help keep the mushrooms in a usable form much longer than the cold method of pickling milk mushrooms.

Salted milk mushrooms in hot brine

Products for preparing snacks:

a 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 well in water. We cut off only the caps from the legs, which will be suitable for the recipe. Clean and chop horseradish and garlic. At this time, we boil water, put salt and dill in it, then dip the milk mushrooms in the brine, cook for half an hour, regularly removing the foam.

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

Spicy white mushrooms

Ingredients for the recipe:

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

Salting mushrooms hot means avoiding particularly careful and lengthy processing. You only need to soak them in water for three days so that they are ready for use. Next, the milk 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 milk mushrooms in a dense layer in sterilized jars, 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 completely and can be sent to a cool and dark place for further storage.

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

Mushrooms in a sweet and spicy marinade with tomatoes

Many will love the sweet-spicy mushroom flavor of this recipe. The dish can decorate any table.

Products for cooking:

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

Peeled and washed mushrooms are cut into pieces along and across. The milk mushrooms are boiled in salted water for an hour, constantly skimming off the foam. After boiling, they are washed free of salt and placed in a large saucepan, sprinkling with salt on each layer. Next, peel the onion, cut into half rings, fry until the vegetables are golden brown, add to the mushrooms. The tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until tender.

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 up with tin lids, wrap them in a blanket to cool the appetizer. After cooling, they can be removed to a cool, dark place.

Pickled black milk mushrooms

This recipe is often referred to as the "Black Prince".

Ingredients for cooking:

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

Boil the milk mushrooms with one spoonful of salt for about twenty minutes. The foam that will form must be removed regularly. After cooking, the mushrooms are thrown into 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. The second teaspoon of salt is also sent there. Cinnamon is removed from the liquid, and the milk mushrooms are placed in the brine for half an hour.

Pickled mushrooms are laid out at the very bottom of sterilized jars, crushing each layer with a spoon, pour a little citric acid on top, 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 milk mushrooms in banks

Often twenty days after the salting is blocked, you may find that mold fungi begin to form in the cans, the containers may swell, and the tin lids may rot.

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

Good afternoon friends!

What do you think about when you see fragrant, crispy cold salted milk mushrooms on the table? I am sure that men will not mind to miss a glass or two of a strong one, with such a snack. And women will try to find out the recipe for an amazingly tasty preparation for the winter.

These robust ones with a fleshy funnel-shaped cap, on a short thick stem with a white milky juice of a pungent taste, are used exclusively for pickling, unlike other mushrooms, for example, which are only fried or dried.

These milkmen are considered conditionally edible, therefore, when cooking, they must be boiled, and when cold, they are soaked. They can be salted in barrels, tubs, enamel pots. I suggest preparing salted milk mushrooms in jars for long-term storage in a city apartment.

How to cold pickle milk mushrooms to make them tasty and crispy

We sort the freshly collected milkmen, remove dry forest litter: needles, adhered leaves. We cut large caps into small pieces that will easily fit into the mouth and will soak faster. Cut off the legs, rinse under running water.

We put the mushrooms in a container, fill them with water, so that it covers them slightly from above, hold them under yoke so that they do not float up and are constantly in the water.

The soaking time depends on the temperature. At room temperature, the process will take place faster, with cooler temperatures longer. If they are not soaked to the end, they will not be bitter, but spicy.

This process should be taken with full responsibility, since it depends on it how tasty and crispy the mushrooms turn out to be.

Check out this video for detailed additional information especially for beginners.

It is interesting that the milk mushrooms are not soaked in running water, but only turn black.

So, after soaking, the mushrooms should:

change color - black milk mushrooms from dark olive to wine-red, whites acquire a bluish tint;
become soft and elastic;
decrease in volume by almost a third.

Preparation:

mushrooms - how many collected
salt - 40-50 g per 1 kg of soaked milkers

We put the prepared soaked semi-finished products on the bottom of the prepared container, put salt and spices between the layers and on top.

We put spices according to our preferences, it can be: oak leaves, currants, cherries, horseradish, dill umbrellas, garlic. Someone prefers to salt without spices.

We cover the mushrooms on top with a clean cotton cloth, then with a depressing shield, this can be a wooden circle or a saucepan lid.

We use a can of juice as oppression. The milk mushrooms will thicken under the press, settle and release juice. After a week, we check if there is a pickle in the jars. If there is too much of it, then we drain it, if it is not enough, we increase the load or add brine. Which we cook separately, dissolving 20 g of salt in a liter of boiled cold water.

We send the container for storage in a cool cellar. After 35-40 days, we remove the sample.

You can always make pickled mushrooms from salted mushrooms by adding marinade.

The roots remaining after salting are used for making sauces and soups. Finely chop and dry, spreading out on canvas on a hot day in the sun or in the shade. Then grind into powder and store in a dry place.

Salted milk mushrooms in banks - a step-by-step recipe for the winter

The recipe for cooking "immediately in jars" for the winter reduces the time, it is not necessary to shift the milk mushrooms once again from the container to the jars.

If the workpiece turns out to be very salty, soak it in water, changing the water. Then cut into pieces "for one bite" and serve with thinly sliced onion and fragrant vegetable oil.

How to store salted mushrooms in an apartment?

The question arises for city dwellers - how to keep salty crispy mushrooms in jars, in an apartment? It is important not only to cook, but also to preserve this tasty preparation for the winter. Below are tips for you:

1. For long-term storage, we use glass jars or wooden barrels.

2. Mushrooms must be in brine. We put a cotton cloth soaked in alcohol on them. After that, we bend them with chopsticks, winding them crosswise over the shoulders of the can. We also moisten the sticks and the lid with alcohol. And under the nylon lid we send it for storage in the refrigerator.

3. The ideal temperature in the room or refrigerator is from +1 to +4 degrees.

4. Below 0 degrees - pickles will freeze and lose nutritional and taste value. Above +7 degrees - sour and moldy.

The main thing is that the mushrooms do not freeze in the cold and do not peroxidize in the warmth.

5. The room must be ventilated and dry.

6. From the moment the can is opened, the contents should be consumed within 2 days, if there is a suspicion of the quality of the product, strongly send it to the trash can.

7. Another way to keep salted mushrooms at home is in the freezer. After salting, we drain the brine, put the blanks in plastic bags (best in portions) and send them to the freezer. They are stored for a long time and well, without losing consumer qualities. After defrosting, they are ready to eat and do not require additional processing.

Cold-salted salted mushrooms for the winter in jars under ideal conditions can be stored until the next harvest, with us they barely "survive" until the New Year.

Mushroom time is gaining momentum, wait for new posts about mushrooms: where they grow, how to collect, what dishes to cook and many more interesting things. Do not miss! See you!

Milk mushrooms are a special kind of mushrooms, which were harvested by the ancient Slavs. Traditionally, various side dishes and stews were prepared from them, and fruits were salted and boiled in order to be eaten later in winter. Not every variety of mushrooms is suitable for pickling, but knowing a few simple rules, you can cook these mushrooms for future use.

Milk mushrooms are a special type of mushrooms, which were harvested by the ancient Slavs.

Salting of mushrooms is inherently a unique process, since the fruits harvested by this method are later used in various variations - to stew, fry and even pickle. At the same time, the mushrooms retain all the beneficial properties and natural structure.

Conventionally, the salting stage is divided into several stages:

Stage 1. Direct preparation of fruits for processing. Each lump must be inspected for both mechanical damage and worminess. Further, all fruits are sorted, since salting of several types in one container must not be allowed. First of all, this can spoil the taste of the final dish due to the difference in the structure and taste characteristics of the varieties.
Stage 2... At this step, each mushroom must be cleaned of skin, dirt or other debris accidentally brought from the forest. Some types of fruits cannot be washed under running water, as this will only spoil their structure. However, milk mushrooms can be processed with a liquid - this will not affect their taste. Soak the milk mushrooms in ice water for several hours, and ideally overnight. During this time, toxic substances or bitterness will come out. It is recommended to change the fluid every 2-3 hours, depending on the change in its color. If the mushrooms are not too fresh or very dirty, then first for 2-3 hours they need to be soaked in water with the addition of salt, and after that in plain water.
Stage 3. In this step, the washed and soaked fruits should be cut into equal sized pieces. Large milk mushrooms are cut into 8 parts, and small ones into 4-6 slices. Please note that the size of the lobule should not exceed five centimeters in length, since in this case the milk mushrooms will not be salted well. The legs of lamellar mushrooms are not recommended and must be cut off completely.
Stage 4... The mushroom ambassador himself. There are several technologies for this process that are applicable to milk mushrooms - cold, hot and dry. Cold is preferred.

Cold method of pickling milk mushrooms (video)

A step-by-step recipe for salted milk mushrooms in a cold way in barrels

Cold salting of mushrooms provides for the complete absence of heat treatment of mushrooms. Thanks to this, they are dense, juicy. For this type of salting you need:

milk mushrooms;
salt (based on 10 grams of salt per 1 liter of water);
oak barrel.

Cold salting of mushrooms is carried out according to the following algorithm:

Pre-washed and chopped mushrooms must be tightly placed in a bowl with a large diameter, caps down in one or two layers. In this position, they need to be poured with slightly salted water for several days to get rid of excess bitterness.
Next, you only need salt and mushrooms. Table salt should be taken on the basis that it should be about 4% of the total mass of mushrooms. For example, if the milk mushrooms are only 1 kilogram, then 40 grams of salt is needed.
The most important thing in cold salting is to put all the fruits correctly. The bottom of the oak barrel is completely covered with salt, and then leaves of currant, horseradish, cherry or dill, a few leaves of bay leaves and a couple of cloves of garlic are placed on it. This is followed by a layer of mushrooms, laid with the caps down. The fruits are then covered with salt and a few peas of allspice. After - again a layer of mushrooms and again greens. In this way, the layers are alternated until the barrel is full. The last layer is currant or cherry leaves.
A wooden lid with a smaller diameter than the container itself is installed on the barrel. You can use a large platter or plate instead. A load is placed on top.
In this form, the mushrooms are transferred to the basement or any other cool place for 1 month. After 35-40 days, the fruits are ready for consumption.

Cold salting of mushrooms provides for the complete absence of heat treatment of mushrooms

How to cold salt milk mushrooms in jars for the winter

The ambassador in the jars is not too different from the mushroom preparation technology according to the previous recipe. However, there are still a few differences.

You will need:

milk mushrooms (white);
currant leaves;
horseradish leaves;
Bay leaf;
allspice peas;
black peppercorns;
table salt not iodized.

Hot way of pickling milk mushrooms (video)

The recipe is simple:

Soak pre-peeled mushrooms for about two days in salted water. Thus, all the bitterness from the fruit is removed.
Prepare jars - wash and scald with boiling water, wipe dry.
Each of the fruits from the total mass must be carefully rolled in salt and placed in jars. Mix seasonings with them, add salt, horseradish root and other spices.
Put cheesecloth folded in 3-4 layers on the surface of the mushrooms. Put all the leaves (cherries, horseradish or currants), other herbs and spices on it.
Place a small plate on top or several, if there are many cans. A load is placed on them in the form of a small weight or a half-liter can of water. This is done so that the milk mushrooms are allowed to juice, which should cover them completely. If the released juice is not enough, then salted water is added to the jars.
You need to salt the milk mushrooms in this way for about 1 month, and then transfer them to a container suitable for consumption. If during this time mold has appeared on the surface of the mushrooms, the walls of the jar or the plate itself, then the object must be washed with hot water.

Salting milk mushrooms in a cold way will be easy for any housewife

Cold recipe for salted milk mushrooms in a hurry

For quick preparation of milk mushrooms you will need:

about five kilograms of mushrooms;
1 head of garlic;
About 500 grams of salt.

The mass of salt must be calculated so that it constitutes about 4% of the total mass of the mushrooms.

Cold salted milk mushrooms in a hurry

Let's start cooking:

Rinse the milk mushrooms under running water, remove the dirt and cut off the legs.
Leave them to soak for 5 days, changing the water every 12 hours. The degree of readiness of the milk mushrooms is easy to determine - the cut fruit must be attached to the tongue. If it doesn't sting or taste bitter, then you're done!
Cut each mushroom into several pieces. Place in layers in a basin, sprinkle with salt and chopped garlic cloves. Install the bend on top.
In this position, the mushrooms should stand for 3-4 days. They need to be mixed daily. The fruits will give off a lot of juice - do not worry, this is how it should be.
After three days, put the fruits in jars, stuffing the container very tightly. Close with screw caps.
After a week, the mushrooms are ready to eat.

Serve with spices - dill, vegetable oil and onions.

How to quickly pickle milk mushrooms (video)

Let's summarize:

Before using milk mushrooms, you need to carefully prepare. Damaged fruits, as well as insufficiently peeled parts, must not be used. This can ruin the entire crop.
There are several ways to salt mushrooms, but the most preferable one is cold.
The term for salting the mushrooms depends on the method of preparation. On average, the fruits can be consumed after 1-1.5 months.

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