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. 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 into the prepared jars in layers, 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 and you don't have to store leftover mushrooms after opening. Pre-fill the jars with half boiling water and cover with lids. Also rinse the closure lids with hot water. 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 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. 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 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 mushrooms 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!
- Russian mushroom, considered the best for pickling. In the west, it is considered inedible because of its pungent, peppery taste. In the Slavic countries, they learned to get rid of it by soaking. In terms of nutritional value, it is not inferior to boletus, meat and milk, and therefore there are those who want to hunt for it. There are several ways of salting it, which are described below.
The rules for pickling milk mushrooms
The most difficult thing will be to wash the mushrooms from dust, dirt, spruce branches and grass. You can use a brush for this. All damaged and unsightly places must be removed and the milk mushrooms soaked in a basin of cold water. Make sure that the liquid covers the mushrooms, so place a load on top. Milk mushrooms are soaked for 2-5 days, during which it is necessary to change the water, especially if it is hot in the room.
How to tell that mushrooms are ready for pickling - taste the cut. If it is not bitter, you can start harvesting for the winter.
The most important thing is to use ordinary table salt for salting, without adding components that enhance the taste.
It depends on which method of pickling you choose, and where the mushrooms will be located: in the cellar or at home. Stopping at the cold pickling method, it will take 1.5-2 months to wait for ready-made mushrooms. The hot method shortens the period to 30 days.
You need to salt the milk mushrooms in brine as a whole, laying them with their caps down.
Salt milk mushrooms in a cold way
You can salt milk mushrooms in a cold way in a barrel and in jars. The first option is preferable, because it allows you to enjoy fragrant mushrooms with the aroma of wood and infused according to ancient Russian recipes. But you can preserve mushrooms in the usual way in jars and open them as needed. 
Salting stages in a barrel:
- Place 10 kg of washed and soaked mushrooms in a barrel, stirring with 400 gr. salt, spices, and leaves, cherries and currants. Add 5 heads of garlic and dill stalks.
- The last layer should be with horseradish leaves. Lay out sterile gauze on top, on which put a wooden circle and oppression.
- The mushrooms need to be checked regularly and if mold has formed on the surface, it must be removed, the gauze changed, the circle and oppression processed and returned to its place.
- You can try mushrooms in a month, taking them out with sterile gloves.
Salting stages in jars:
It is not difficult to salt raw milk mushrooms in a cold way, the main thing is to rinse it before serving.
Salt milk mushrooms in a hot way
Salting milk mushrooms hot is easier than cold. The advantage of this method is that it is not necessary to soak the mushrooms - it is enough to peel them. When preparing brine, for each liter of liquid, use 1-2 tbsp. l. salt, a head of garlic, laurel leaves, horseradish, dill seeds and black peppercorns. 
Further actions:
- Boil mushrooms in water with salt: 2-3 tbsp. l. in a 10 liter saucepan. Simmer for 15-20 minutes under the lid.
- Prepare the brine by dissolving salt in hot water, adding pepper, bay leaf and placing mushrooms in it. Simmer under the lid for 10 minutes, and then add spices, put oppression and cool.
- Store the container in a cool place for a week. After the expiration date, the mushrooms can be closed in sterilized jars, filling with brine. Use plastic covers. Do not forget to add 1 tbsp to each jar. l. vegetable oil. After 21-28 days, milk mushrooms can be tasted.
It is easy to salt dry milk mushrooms in a hot way, but they can "reach condition" earlier than the nominal period.
How to salt yellow milk mushrooms
Salting pickled milk mushrooms is not accepted. When salted, the mushrooms are not boiled, but soaked and, covered with spices and salt, are closed in jars. When pickling, the milk mushrooms are boiled and this significantly increases the safety of the blanks.
Here is the original recipe for making yellow milk mushrooms:
- If you get yellow milk mushrooms in your basket, then you need to wash them at home, soak them for several days and cut them into pieces.
- Of the spices, we only need salt and chopped garlic. Put the container with mushrooms on the fire and salt, adding water. Put salt on the eye, but the water should taste too salty.
- Remove the foam with a spoon and cook the milk mushrooms for 5 minutes. Remove them with a slotted spoon, stir with garlic and place in glass containers. Pour with brine, and pour a spoonful of vegetable oil on top. Let cool and close with plastic or iron screw caps. Put it in the refrigerator. You can eat in a couple of days.
Hot salted milk mushrooms are a recipe for one hundred percent success both at a festive and at an everyday dinner with potatoes. How nice it is to take out a jar of salted mushrooms in winter and put it on the festive table next to other snacks. Milk mushrooms are one of the most popular types for pickling. Since the time of our grandparents, this type of mushroom has been equated with a delicacy.
Milk mushrooms are delicious and nutritious mushrooms, undeservedly ignored by many mushroom pickers.
Features of this type of mushroom
Due to the fleshy base, unique aroma and delicate taste, most lovers of mushroom pickles prefer to stock up on these mushrooms for the winter. And although today there are several types of processing and preparation of milk mushrooms (stewing, frying, pickling), salting is considered the most ancient way.
There are two methods for salting this type of mushroom: the cold method and the hot method. The difference between these procedures is that with the cold method the milk mushrooms will be salted raw, the mushrooms are pre-soaked in liquid, and with the hot method they are subjected to heat treatment after soaking. Hot preparation of this type of mushroom is considered the most popular among mushroom lovers. We will tell you how to prepare and pickle this type of mushroom so that the milk mushrooms do not lose their shape or color and retain their characteristic mushroom crunch.
Before salting, the milk mushrooms must be cleaned of soil, leaves and insects.
So, if you wanted salted milk mushrooms in a hot way, you need to do the following. You bought milk mushrooms at the market, brought you their acquaintances or you yourself collected them in the forest, you will bring home not only mushrooms, but also a piece of the forest: earth, grass, leaves and other garbage. We clean the mushrooms from forest debris with our hands and transfer them to a bath or a large bowl. We give the mushrooms the opportunity to swim in cold water for several hours. In the meantime, the milk mushrooms are performing water procedures, do not forget to periodically change their water. This is necessary not only to remove as much dirt as possible, cold water will remove the bitterness characteristic of this type of mushroom. After that, be patient and use a sponge or toothbrush. Each mushroom must be rinsed under clean water, removing small grains of dirt. You don't want you to listen not to the crunch of mushrooms all winter, but to the creak of sand on your teeth? Then you can cut the milk mushrooms into several parts or leave them intact, there are no strict recommendations here. This completes the preparatory stage. People who have pickled more than one jar of milk mushrooms testify that preparing for pickling is the most laborious process, taking half the time.
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How to cook crispy milk mushrooms
If you do not want to mess around with soaking mushrooms for a long time before pickling, but like the milk mushrooms retain their specific crunch, try this recipe. Its main difference is that there is no need to add salt during heat treatment. So, to cook crispy salted milk mushrooms in a hot way, we need: mushrooms, salt, dill seeds, cabbage leaves and garlic. Put the clean mushrooms in a saucepan, fill it with cold water and let it boil. After boiling, we mark for 20 minutes and let the mushrooms boil over low heat. We take them out of the water, cool them down. And we filter the water from the pan and put it in a cool place.
Dill seeds can be added to add a spicy flavor to the mushrooms.
At the bottom of the container in which the mushrooms will be salted, put 3 tablespoons of salt, sprinkle with dill seeds and garlic cloves on top. Now carefully lay out the mushrooms with their legs up, add a layer of mushrooms on top and again. Thus, we put all the mushrooms in a container, cover the layers with a flat plate, and put some kind of oppression on top. This can be a jar of pickles or a small saucepan of water. The brine that will be given to the milk mushrooms must completely cover the "pyramid" under the plate. If there is not enough liquid, the water in which the mushrooms were cooked will be useful. Cover the bucket or bowl in which the mushrooms will be salted with a clean towel and leave the mushrooms for three days.
After this time, we prepare sterilized jars and transfer the milk mushrooms to glass containers, pressing tightly against each other, helping with a cabbage leaf. We close the jars of mushrooms with plastic lids and send them for storage to the refrigerator or basement. After eight or ten days, the salted milk mushrooms can be taken out of the jar and put on the table for dinner.
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Milk mushrooms with pickle
This recipe does not contain such and such a special secret, mushrooms are salted much longer than in the previous recipe, but at the same time salted milk mushrooms give such an indescribable aroma and taste that you want to try again and again. For such a recipe, you need to stock up on: the mushrooms themselves, salt, allspice and black pepper, garlic, horseradish and vegetable oil. You can also take cloves, cherry or currant leaves, as well as bay leaves to your taste.
In an enamel saucepan, bring the water to a boil, add salt at the rate of two tablespoons per liter of liquid, put the milk mushrooms and let them boil for about 20 minutes. While the milk mushrooms are boiling, there is time to prepare the brine in a separate container. The ratio of salt and water is the same, add 25 black peppercorns and 10 allspice, if you wish, you can add bay leaves and other dry spices to your taste.
For pickling mushrooms, you need 2 tablespoons of salt per liter of water.
Let the water boil over low heat and wait until the salt dissolves. While the brine is boiling, take out the milk mushrooms with a slotted spoon, transfer them to a pan with brine and let the mushrooms boil in the second pan for 10-15 minutes.
Next, remove the pan from the heat, add a few cloves of garlic and horseradish to the brine with mushrooms. Cover the mushrooms with a plate or something flat to press down on the mushrooms. It is very important here not to overdo it with oppression, so as not to crush the mushrooms in the pan and turn them into porridge. Make sure that the brine completely covers the mushrooms. Ready! Now you need to cover the container with a towel and remove the mushrooms in the cold for six days. After this time, we steal the milk mushrooms in the banks, having previously sterilized them. Pour brine into jars with mushrooms, in which the milk mushrooms languish, and add several tablespoons of vegetable oil to each container. This is necessary in order to block the access of oxygen to the mushrooms. We close glass jars with plastic lids and put them in a refrigerator or cellar. Salted milk mushrooms will be ready in 5-7 weeks.
Since ancient times, the milk mushroom was considered the "king" of mushrooms. Salted milk mushrooms - a delicious snack, very popular to this day.
White milk mushrooms grow in a pine forest shallow underground, forming a small mound.
Dig such a bulge, and there is a handsome mushroom!
Picking them up is extremely exciting and enjoyable. Salting of milk mushrooms at home is no less interesting. Today I will describe the old traditional way of salting. Cold pickled milk mushrooms will captivate guests and households, because, cooked in the cold way, they are the most delicious. In addition, such a salting process is the fastest, very simple and easiest.
How to cook salted milk mushrooms for the winter
If you are lucky enough to pick mushrooms with your own hands, soak them in plenty of water as soon as you come out of the forest. After about half an hour, you can start direct washing. This should be done with a hard sponge or brush. The accordion under the cap is washed out by frequent patting on the water or under a strong stream. Large milk mushrooms can be cut in half, small and medium ones can be left intact. Cut off suspicious places.
Prepared in this way, we put clean and white mushrooms in a container. A large enamel pot or bucket will do. A horseradish sheet should be put on the bottom, spread on top of the milk mushrooms with the caps down. Sprinkle the layers with salt at the rate of 50 grams per kilogram of mushrooms. Add bay leaf and a few cloves of garlic to taste. We do not add water, the mushrooms will release their juice.
Top with dill stalks with umbrellas, raspberry and currant leaves, cover with a flat plate and put under oppression in a cool place.
In a month, our salted milk mushrooms are ready. If the top layer of mushrooms is slightly moldy, they can be thrown away. The lower layers will remain delicious and crisp white.
There are a lot of variations in the use of ready-made mushrooms. The favorites in our family are salted milk mushrooms fried with potatoes or as a cold snack with the addition of onions, sunflower oil or mayonnaise.
Milk mushrooms: salting mushrooms
Preparing mushrooms for salting
Salting mushrooms is the easiest way to store mushrooms for future use. Milk mushrooms preserved in a strong brine of sodium chloride are then used to make soups, pie fillings, stews, side dishes and snacks.
Mushrooms for harvesting must be collected in the early morning, until they are warmed up by the sun's rays. In this case, the mushrooms can be stored for a longer time. Warmed up by the sun, they deteriorate faster, becoming covered with mucus.
After cutting the mushroom, you need to remove the leaves, soil, straw and other debris adhering to it. Then the milk mushrooms are sorted by size. Strong, fresh, not wormy or overripe mushrooms are suitable for salting.
If you cannot process the mushrooms on the day of collection, you need to clean them of leaves and dirt, but not wash them. It is good to keep mushrooms in the refrigerator or other cool dark place before canning
It is necessary to process milk mushrooms on the day of collection. This is a prerequisite for the preservation of all nutrients in mushrooms.
Before canning, the mushrooms must be washed very thoroughly. To do this, they are placed in a colander and repeatedly lowered into a bucket of cold water, allowing it to drain.
Recipes for pickling milk mushrooms
Salting is a very common way of preserving mushrooms for future use. Milk mushrooms are usually subjected to this type of processing, which, due to their specific taste and the content of milk bitter juice, are not recommended to be preserved in another way.
There are 2 ways to salt mushrooms: cold and hot.
Before salting, be sure to clean and thoroughly rinse the milk mushrooms, at the same time removing wormy and damaged mushrooms.
For the cold salting method you will need:
10 kilograms of mushrooms; - 400-500 grams of coarsely ground table salt; - garlic; - Dill; - cherry and currant leaves; - cumin.
When pickling mushrooms, the amount of table salt is 4–5% of the weight of mushrooms prepared for processing
Pour the prepared washed peeled mushrooms with cold water and soak for 2-3 days, remembering to change the water 2 times a day. Lay the soaked milk mushrooms in layers in jars or barrels with the caps down. Sprinkle each layer with salt, chopped cloves of garlic, chopped dill, cherry and currant leaves, caraway seeds. Having laid all the mushrooms in this way, place a circle on top, and light oppression on it.
After a few days, when the mushrooms release their juice and settle, add more fresh mushrooms to the dishes. Sprinkle them with salt, spices and put the oppression again. After 30–40 days from the beginning of pickling, the milk mushrooms will be ready for consumption.
To pickle milk mushrooms in a hot way, you need to take:
10 kilograms of mushrooms; - 400-500 grams of coarsely ground table salt; - 1-1.2 liters of water.
Peel the milk mushrooms and rinse with plenty of cold water. Then fill the mushrooms with clean water, add the required amount of salt and cook over medium heat. Add 3 grams of citric acid to whiten mushrooms, if desired.
Catch the boiled mushrooms from the broth with a slotted spoon and cool. Discard in a colander. When excess water drains, place the milk mushrooms in glass jars or barrels. Place light oppression on top.
You can also pickle milk mushrooms according to the Bulgarian cuisine recipe. There this dish is called turshiya, which means "pickle". As a result of such salting, a very tasty dish is obtained that increases the appetite. When processing mushrooms in the form of turshia, no special devices are required.
When salting mushrooms, lactic acid is a preservative. It is formed as a result of the fermentation of the sugars contained in the mushrooms under the influence of various lactic bacteria.
In order for lactic acid fermentation to take place correctly, proportions must be observed. You should take 2.5-5% of the salt by weight of the processed mushrooms. If you take more salt, it will have a bad effect on the fermentation process. For example, at 10% concentration the fermentation process slows down, and at 20% it stops.
To prepare turshii from mushrooms, you will need the following ingredients: - 10 kilograms of mushrooms; - 150 grams of granulated sugar; - 150 grams of table salt.
Peel the milk mushrooms, rinse and sort. Then blanch the mushrooms. To do this, scald them with boiling water or immerse them in boiling water for a few minutes. The amount of water should be 4 times the volume of the mushrooms. Place small and chopped milk mushrooms in boiling water for 2-3 minutes, large ones for 4-5. Then transfer the mushrooms to cold water for 5-10 minutes or hold under running water. Then place the milk mushrooms in a suitable dish. Sprinkle each row with a mixture of salt and sugar. When all the mushrooms are laid, fill them with cold water and leave for lactic acid fermentation. It lasts 14-15 days and occurs at a temperature of 15-18 ° C. During all this time, make sure that the dishes with the mushrooms are filled to the top. At the end of the fermentation process, place the mushrooms in a cool place.