Mushrooms are an excellent gift from nature to humans. They can be collected in different parts of our country and prepared on their basis a variety of dishes. Mushrooms are well absorbed by the body and saturate it with many useful substances. But only those that have been collected away from industrial enterprises and highways can be useful. These mushrooms can be boiled, fried and cooked in the oven, and they are also great for preparing blanks. Let's remind our readers how to salt white milk mushrooms at home?
White milk mushrooms are excellent mushrooms for harvesting for the winter. They can be collected in mixed pine-birch, birch and deciduous forests. Milk mushrooms are wonderful mushrooms for pickling, which can be done at home.
How to salt white milk mushrooms for the winter at home?
For pickling milk mushrooms, you need to prepare five kilograms of milk mushrooms, a couple of glasses of medium-ground salt, tubes of dill without umbrellas, horseradish root and leaves, garlic, cherry or currant leaves.
Peel and rinse the mushrooms. Transfer them to an enamel, plastic, or glass container (a bucket, basin, or wide saucepan is an excellent option). Pour the prepared mushrooms with cold running water and cover with a flat plate of a suitable size. Place a small oppression on top (a jar filled with water).
Take the mushrooms out for three days in a fairly cool place. Do not forget to change the water to fresh water three times a day.
Then take out the milk mushrooms, sprinkle each mushroom with salt and send it to the container for salting. Place peeled cloves of garlic and small pieces of horseradish roots between the layers of mushrooms.
Cover the mushrooms with gauze, folding it two to three times. Spread horseradish leaves on gauze, this will prevent darkening of the milk mushrooms. Place the rest of the greenery on top.
Place such oppression on the mug so that the mushrooms are completely covered with the brine that comes out of them. Take the container with the fungus to a fairly cool place and let it sit for one month. But at the same time, make sure that the upper mushrooms do not dry out, otherwise they may become moldy.
Salted mushrooms need to be transferred to sterilized jars, but they do not need to be sealed with lids. Rinse the top coat with cold water as needed. Keep milk mushrooms cold.
How to cold salt white milk mushrooms?
To carry out such salting, you need to prepare one hundred and fifty grams of coarse salt, five kilograms of milk mushrooms, ten cherry and currant leaves, a couple of dill umbrellas and a couple of horseradish leaves.
Rinse and soak the mushrooms to remove the bitterness. It is advisable to soak the milk mushrooms for three days, periodically changing the water to fresh.
Place the currant and cherry leaves on the bottom of a suitable container. Add some dill to them. Put the milk mushrooms on top, with their caps down in one row and salt. For a pound of mushrooms, use about thirty grams of salt (a topless tablespoon). Put a layer of mushrooms on top again, adding dried dill and salt to them. In this way, salt all the mushrooms. Put horseradish leaves on top of them, cover with a piece of clean cloth. Cover the prepared mushrooms with a large flat dish, put on light oppression and put them in a cool place (in the refrigerator, cellar or basement). Leave the mushrooms for forty days, after which they will be ready to eat.
How to salt white milk mushrooms hot?
To prepare such a blank, you need to stock up on milk and water. For a liter of water, you will need a couple of tablespoons with a large slide of rock salt (for brine and the same amount for cooking), twenty to thirty peas of black pepper, ten peas of allspice and a few cloves. Also use bay leaves, currant and cherry leaves (focusing on their availability and your taste preferences), a few cloves of garlic and horseradish.
Peel the mushrooms and rinse them well. Prepare a large enamel or stainless steel pot. Boil water and salt (with a tablespoon of salt per liter). Dip the milk mushrooms in boiling water and bring them to a boil. Cook for fifteen to twenty minutes.
While the mushrooms are boiling, prepare the brine. Dissolve salt in water (a couple of tablespoons per liter), add all dry spices. Boil the brine in a separate container. After it boils and the salt dissolves, drain the water from the boiled mushrooms. Send the milk mushrooms to a colander - so excess liquid will drain from them. Put the mushrooms in the boiling brine and cook again, now with spices.
Remove the pan from heat, add garlic and horseradish. Spread it gently over the entire volume of the mushrooms. Place a circle on top, and put not very heavy oppression on top. He should not flatten the mushrooms, but only lower them under the water. Send the milk mushrooms under oppression in a cold place. After five to six days, transfer the mushrooms to sterile jars, fill with brine, add a certain amount of vegetable oil and seal. Send the jars to the cellar or refrigerator for thirty to forty days, after the mushrooms will be finally ready.
Salted milk mushrooms can be eaten by themselves. They can also be used to make pizzas, pies and salads as delicious toppings. There are recipes for making caviar and other delicacies based on them.
Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is cooked only in our area.
It is completely safe for health, and useful substances, but has a bitter taste.
It is for this reason that milk mushrooms are not suitable for frying or soups, but ideal for pickling.
Especially if the final product is slightly crispy.
And in order to get rid of the unpleasant aftertaste and delight yourself with a delicious everyday and festive snack for the whole winter, it is enough to soak the mushrooms and start pickling.
In this article, we have collected the best recipes on how to salt milk mushrooms at home and properly process mushrooms before cooking.
Cooking mushrooms for pickling
And the most important thing in cooking mushrooms is picking them.
In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and never eaten raw.
It is these foods that absorb the most poisons in the first place, so go away from highways and factories during the mushroom season.
Also stick to the following rules:
- Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest thoroughly.
- If the dirt cannot be removed under running water, brush it off with a toothbrush.
- To remove all harmful substances, immerse in a bowl of cold water for two hours.
- Next, cut into 3-4 pieces for salting. You can also salt only the caps, and use the legs to cook mushroom caviar.
- Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. The mushrooms should be in liquid and not float to the surface.
- In the process of soaking, the milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
- Use ceramic, wood, or glass dishes. You should not salt the milk mushrooms in metal and clay. The metal is oxidized and the clay absorbs all the aroma.
Before cooking, the mushrooms need to be washed and soaked Method number 1. How to salt milk mushrooms at home in a cold way
This is the easiest recipe for pickling mushrooms, as it eliminates the need to prepare the brine.
You will need:
- 1 kg of white mushrooms
- 40 g salt
- Bunch of dill
- 2 bay leaves
- 5 cloves of garlic
- Horseradish root
- Ground black pepper to taste
Cold cooking method Step by step cooking:
- At the first stage, we soak the mushrooms for three times, as indicated above, in order to remove all the bitterness from them.
- Then grind dry bay leaf, garlic and horseradish in a deep bowl. We also send finely chopped dill there, pour salt and ground black pepper to taste.
- We take a jar for pickling. At the bottom we spread a little mixture, pieces of mushrooms, again the pickling mixture and alternate layers until the end of the ingredients.
- We tamp it with a wooden crush, close it with a plastic lid and send the jar to the refrigerator.
- Salt the mushrooms for 30-40 days, after which you can taste them.
- If the appetizer tastes too salty, the mushrooms can be rinsed with water.
Method number 2. How to salt milk mushrooms at home in a hot way
This way of salting is considered the safest, since when boiled, all natural bitterness, an unpleasant odor will go away from the mushrooms, and additional heat treatment will protect your health.
You will need:
- 1 kg of white mushrooms
- 60 g salt
- 5 cloves of garlic
- 10-12 peas of black pepper
- 10-12 black currant leaves
- 2-3 umbrellas of dill
Milk mushrooms in brine Step by step cooking:
- We wash the mushrooms well, discard the damaged ones, cut them into 3-4 pieces and send them to a saucepan with water. Bring to a boil.
- Cook over low heat for five minutes, periodically skimming off the foam.
- Transfer to a colander, rinse with cold water. Let it drain and dry.
- Tamp the mushrooms in layers in a jar, shifting with black peppercorns, currant leaves, chopped garlic cloves in halves and dill umbrellas.
- Fill with mushroom broth.
- Cool the appetizer, close with plastic lids and store in a cool place. For complete salting, the milk mushrooms will take about a month and a half.
Advice: metal lids are not suitable for sealing lumps, since they have the property of actively oxidizing.
Method number 3. How to salt milk mushrooms at home - Altai recipe
In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference between this method.
This type of mushroom usually grows in whole families - if you managed to find one such family, then several more are hiding nearby.
You will need:
- 5 kg of fresh mushrooms
- 200 g coarse salt
- Large bunch of dill
- Half a head of garlic
- 10 g grated horseradish root
- 5 bay leaves
- 20 g allspice
Mushrooms cooked in a barrel Step by step cooking:
- At the first stage, we process the mushrooms in the traditional way: we clean, wash, soak for three days.
- Thoroughly wash the barrel, scald with boiling water and dry.
- We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously sprinkle with salt.
- We alternate until the end of the ingredients. Cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not be allowed to juice.
- In the process of salting, the milk mushrooms will noticeably decrease in volume. The mushrooms will be ready for food in 25 days.
Tip: it is strictly forbidden to use iodized salt for salting, otherwise the mushrooms will acquire a black tint.
Method number 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe
This method of pickling is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.
You will need:
- 3 kg of mushrooms
- 150-160 g coarse salt
The easiest recipe Step by step cooking:
- We soak the mushrooms for three days in an already known way.
- Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, each with plenty of salt.
- We put a press on top and hold the workpiece under pressure for three days.
- During this time, stir the milk mushrooms 4 times a day.
- Then we put the mushrooms in small, pre-sterilized jars, cork them with nylon lids and store in a cool place - a cellar or a refrigerator. They will be ready for use in a month and a half.
Method number 5. Salted mushrooms with onions
You will need:
- 5 l of water
- 5 kg of mushrooms
- 1 kg of onions
- 250 g coarse salt
With onion Step by step cooking:
- We soak the mushrooms for three days.
- Prepare brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice with plain water, removing them from the brine and lowering them back.
- We take out the milk mushrooms, while maintaining the brine - we still need it.
- Peel the onion and chop it finely.
- Mix the mushrooms with the remaining salt and onions.
- We put all the components under the press, wait 2 days. We mix the composition every 7 hours, after which we put it in sterilized jars and tamp it well.
- Fill with brine, seal with nylon caps, send it to the cold or cellar for 2 days, after which you can taste the milk mushrooms.
Method number 6. Cooking milk mushrooms in cabbage leaves
For an appetizer, we prepared for you the most unusual way of pickling milk mushrooms.
You will need:
- 25 cherry and currant leaves
- 5 kg of mushrooms
- 300 g coarse salt
- Head of garlic
- 2 bunches of dill
- 12 cabbage leaves
- 5 l of water
Milk mushrooms, salted with cabbage Step by step cooking:
- We prepare the mushrooms in the way indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
- We take them out of the brine every 4 hours and rinse them with running water.
- Cut the garlic into plates, chop the dill. We wash cabbage, currant and cherry leaves.
- We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
- We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to tasting. Bon Appetit!
Tip: how to easily and quickly sterilize jars for winter preparations, read the article at the link.
Another interesting recipe for how to salt milk mushrooms at home for the winter, you will learn from this video:
Many housewives prefer to use mushrooms for pickling; they have great nutritional value and amazing taste. When preparing winter preparations, one of the most pressing questions is: how to salt white milk mushrooms? For this, you can use the cold or hot method.
Preparation for salting white milk mushrooms
Before the white milk mushrooms are salted, they are collected or purchased. In this case, rotten and wormy mushrooms should be avoided; it is better to opt for small or large mushrooms, which should not be too old. Then they need to be properly prepared. In this case, the following points are taken into account:
- first of all, you need to remove all leaves, earthy debris;
- a knife in this case is also useful, they can cut off all rotten, wormy areas;
- then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
- the plate part must be rinsed under the pressure of water from the tap.
How to soak white milk mushrooms?
A feature of this type of mushroom is that the white milk mushroom is bitter. To get rid of the bitterness, you need to soak it in cold water. In addition, such a process will help get rid of specks. When conducting it, you need to take into account the following nuances:
- for debris, they can be soaked for several hours, and then rinsed and processed;
- to get rid of bitterness, the aging process in water will be much longer - it will take 3-5 days;
- for the entire time, you will have to change the water several times, and rinse the mushrooms;
- another method of soaking when deciding how to salt white milk mushrooms is to put them in a bag of matting and keep them under running water for 3-4 days.
How to cook white milk mushrooms for pickling?
When white mushrooms are salted, with a hot method of cooking, an important preparatory step will be to boil them first. To do this, perform the following actions:
- Boil the white milk mushrooms in salted water, add a little vinegar so that the mushrooms do not turn black.
- During cooking, it is imperative to remove the foam, then the marinade will remain white and transparent. Once it is completely free of foam, you can add spices to it.
- Cooking white mushrooms takes only 10-15 minutes. As soon as the mushrooms sink to the bottom and the brine becomes transparent, they are considered ready.
How to salt white milk mushrooms at home?
For housewives who want to pickle whites, they are offered in several versions, which involve a cold and hot cooking method. They have the following features:
- In the first case, the heat treatment of mushrooms is not used; the cooking process is based on keeping them under load for a long period of time.
- With the hot method, when going to salt white milk mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms need to be mixed with salt and sent under oppression or boiled in brine and left under load for a day, then boiled again and laid out in sterilized jars.
- When deciding how to salt porcini mushrooms at home, special attention is paid to dishes. It should be a glass or enamel container without debris. The best container is a tub made of wood, which must be soaked so that it swells and prevents leaks.
Quick salting of white milk mushrooms
Busy housewives who do not have enough time to mess around with salting for a long time should take note of the quick way to prepare white milk mushrooms. This is the simplest option and is a version of the hot method. The end result is a crispy, delicious snack. It will be ready in just a week, and the whole family will be able to enjoy its indescribable taste.
Ingredients:
- mushrooms - 10 kg;
- salt - 500 g;
- bay leaf - 6 pcs.;
- allspice - 10 g;
- water - 8 liters.
Preparation
- Pour white milk mushrooms with 7 liters of water and leave for 5 hours.
- After the allotted time, pour in the remaining water and cook for 20 minutes.
- Strain the water, cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days. Transfer to banks.
- Further salting of white milk mushrooms at home occurs by keeping in the cold for 7 days.
How to salt white milk mushrooms in a cold way?
With the cold method, you can cook salty white milk mushrooms, the recipe for which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. All nutrients are preserved in them, and the milk mushrooms themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.
Ingredients:
- milk mushrooms - 4 kg;
- salt - 400 g;
- horseradish - 1 root;
- garlic - 6 cloves;
- cherry leaves - 4 pcs.;
- water - 4 l;
- dill - 3 umbrellas.
Preparation
- Pour water over the milk mushrooms for 3 days.
- After this period, transfer to a clean dish, add salt and spices. Place the load on top.
- Place the container in the cold for a month.
White milk mushrooms - hot salting
The salty whites method is especially suitable for busy housewives, because the whole process consists of only a few steps. Mushrooms need to be boiled, cooled and poured over with freshly prepared brine, held under pressure. This method is also good because the mushrooms are not bitter, but with a mild taste.
Ingredients:
- mushrooms - 10 kg;
- salt - 500 g;
- bay leaf - 6 pcs.;
- allspice - 10 g;
- water - 8 liters.
Preparation
- Pour the mushrooms with water and leave for 5-6 hours.
- Pour in the remaining water and boil for 20 minutes.
- Drain the water, cool the mushrooms.
- Make a brine from water, salt and spices, pour mushrooms over it, boil for 20 minutes. Install the load and leave for a day.
- The last step, which includes this recipe for salting white milk mushrooms, is to boil them and put them in sterilized jars.
Salting white milk mushrooms using beets
One of the most interesting options is salting white milk mushrooms with beets. If you cook this root vegetable correctly, then it will retain most of the nutrients and help fight various diseases. The appetizer is ideal as an addition to porridge or meat dishes. Incredibly delicious salads are obtained from a mixture of beets and mushrooms.
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 recipes for 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:
- Place the mushrooms in a suitable dish or bowl and remove as much dirt as possible with a dishwashing sponge.
- Remove all signs of spoilage and worminess with a knife. Severely spoiled mushrooms should be thrown out without hesitation.
- 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.
- 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. Hot salted milk mushrooms 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 brine, and the rest is for pouring 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 to completely melt the salt. 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 in layers, caps down. Sprinkle each layer with a thin layer of salt. As I said, the salt should be 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 you salt them in your 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 rinsed well, rinsed and wiped dry. Put a few peppercorns on the bottom, chop a couple of cloves of garlic 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. Put the prepared milk mushrooms upside down 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 within 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. This characteristic feature distinguishes these mushrooms. By adding horseradish and other aromatic ingredients to the classic recipe, 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 currant and cherry bush;
- 250 grams of coarse rock salt;
- a few leaves and a medium horseradish root;
- several stalks of dill (without greens 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 seasonings.
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 aromatic 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. Only after 2-3 days of soaking will it 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 the marinade ingredients except the 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 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 add 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 salt your favorite snack, but also how to easily peel mushrooms and remove dirt. 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, 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!
Milk mushrooms are one of the most delicious types of mushrooms that are familiar to almost every mushroom picker. They have a flat and slightly convex cap of a light color and a small leg. Since ancient times, these mushrooms have been considered a delicacy, so it is customary to put salted or pickled milk mushrooms on the festive table.
Salting milk mushrooms is a little easier than pickling. However, if the salting technology is violated or if the pretreatment is incorrect, the milk mushrooms may darken and turn out to be not so crispy and aromatic. Let's talk about how to pickle milk mushrooms so that they remain light and tasty.
- For salting, use enamel, wood or glassware.
- When salting, it is not recommended to hermetically seal dishes where mushrooms will be salted. This will keep them fresh during storage.
- Be sure to soak the mushrooms before salting. This should be done during the day and the water should be changed every 3 hours.
- Use only fresh mushrooms. If you salt old milk mushrooms, they will turn out dark.
- To preserve the light shade of the mushrooms, be sure to thoroughly rinse them before salting. Be sure to remove all debris and leaves.
- Do not use wormy or damaged mushrooms.
- To keep the mushrooms white, add citric acid while soaking.
How to pickle milk mushrooms so that they are white
The first way
Ingredients
- White milk mushrooms 3-4 kg.
- Coarse salt 3-4 tbsp. l.
- Dried dill and parsley to taste
- Horseradish leaf 1 pc.
- Currant leaves 7-8 pcs.
Sequencing
- Rinse the mushrooms under cool water and let the mushrooms soak overnight. The milk mushrooms should be kept in a cool place.
- Rinse the horseradish and currant leaves under cold water, then dry them.
- Sterilize the dishes in which the milk mushrooms will be salted.
- Put the currant sheets on the bottom of the salting dish and put 1⁄3 of all the mushrooms on them and salt them. On one layer of mushrooms, you need to put 1 tbsp. l. salt. Then put some of the dried herbs on top of the mushrooms.
- Add another layer of mushrooms, salt and dry herbs on top. Lay out all the layers one at a time.
- Place horseradish leaves on top. Cover the milk mushrooms with a plate, put heavy oppression on top and put the milk mushrooms in a cool place for 40 days.
Second way
Ingredients
- Milk mushrooms 4-5 kg.
- Salt 2 cups
- Citric acid for soaking
- Garlic clove 3-4 pcs.
- Dried dill
- Horseradish leaves 8 pcs.
- Cherry leaves 10 pcs.
Sequencing
- Rinse and clean out dirt and debris.
- Prepare salted water for soaking: take 2 g citric acid per liter. water and 10 g of salt. All ingredients must be mixed and soaked mushrooms in the resulting water.
- Rub the mushrooms with salt. Cut the garlic into chunks.
- Sterilize the pickling jars and put the washed cherry leaves on the bottom of the prepared dishes, put some of the mushrooms on top, put the washed currant leaves, dried dill, garlic and horseradish leaves.
- Alternate layers until the mushrooms run out.
- Cover the milk mushrooms with a plate, put oppression on top and put the milk mushrooms in a cool place for 40 days.
Cooked salted mushrooms can be no more than six months. They can be served as an appetizer or to complement a main course. Salted milk mushrooms will go well with boiled potatoes, stewed vegetables or meat.