More recently, the rains have passed and now it has recovered, the warm, sunny weather is a good time for the mushroom harvest. This season is quite generous with mushrooms. The fact that there are many of them can be judged by the abundance in the markets and the numerous mushroom pickers selling the collected gifts of nature along the highways.
Now is the time for tubular mushrooms - boletus, boletus, boletus and other forest delicacies, which are most suitable for preparing delicious dishes and harvesting for the winter. They are pickled, dried, fried, etc.
But a little more time will pass and milk mushrooms will appear. They are not boiled or fried, they are not very suitable for this. But they can be salted and used as a delicious aromatic snack. In winter, remove from the jar, rinse the salted mushrooms, sprinkle with onions, pour with vegetable oil, but on the table - delicious, lick your fingers!
We have already talked about why people love milk mushrooms, what benefits we told about them. Let's consider today how to salt milk mushrooms in a cold and hot way for the winter? But before proceeding directly to the recipes, let's get acquainted with some tips from experienced mushroom pickers on the preliminary preparation of mushrooms before salting. It is very important to know them, as this will help to cook really tasty salted milk mushrooms and keep them for a long time:
A few helpful tips for salting:
Edible mushrooms in the forest are not always clean outside, therefore, be sure to sort out, remove adhering debris, remove old, spoiled, broken ones - they are not suitable for salting.
Rinse the remaining mushrooms with running water and scrub them with a brush. Place in a wide dish, such as an enamel or plastic bowl, caps down. Cover with cold water and leave in a cool place for a couple of days. Pre-soaking will help get rid of the bitterness. Change the water periodically. At the last change, add some salt to the water.
Use regular table salt, preferably coarse salt. Iodized or fluorinated is not suitable.
It is very important not to violate the recommended proportion of salt per 1 kg of mushrooms, so as not to oversalt the finished product. However, if this happened, there is no need to be upset. Rinse enough ready-made milk mushrooms or soak for 2-3 hours in cold water so that they become less salty.
And yet, experts do not recommend putting cold-salted milk mushrooms into jars in order to avoid the multiplication of botulism bacteria, which threatens with serious poisoning. Hot salted mushrooms can be rolled up, but carefully observing all the rules for sterilization.
You need to salt the milk mushrooms for the winter in a clean, dry container. Ideally, of course, milk mushrooms, like other lamellar mushrooms, are best salted in an oak barrel. But in the conditions of an ordinary city apartment, this is not available to everyone. Therefore, experienced mushroom pickers advise using enamel pots, ceramic containers or glass jars. We will cook in a large enamel pot or bucket. So, let's get down to our recipes:
Harvesting mushrooms for the winter on your own
How to salt milk mushrooms in a cold way for the winter?
For cooking, we need: 10 kg of milk mushrooms, 100 g of salt, 4 peeled heads of garlic, dry dill umbrellas, fresh or dried leaves of horseradish, cherry and black currant.
Also prepare a large piece of clean gauze, a wooden circle, and the oppression. Instead of a wooden circle, you can use an enamel lid from dishes of a smaller diameter, and as oppression - a heavy rounded stone scalded with boiling water.
Cooking:
Put a thin layer of salt on the bottom of the pan, put a layer of horseradish leaves, currants, cherries. Add the dill umbrella, 6-7 garlic cloves, chopped in half. Next, lay a layer of mushrooms, be sure to caps down. Put the leaves, garlic and dill again, but to a lesser extent, sprinkle with salt. So shift each layer of mushrooms with a small amount of spices and sprinkle with salt.
When the pan is completely full, cover the mushrooms with the remaining spices, cover them with gauze so that it completely covers the mushrooms, and its ends hang down approximately to the middle of the sides of the pan.
Take it to a cellar or other cool place. Place a clean wooden circle or lid on top, place the oppression. It is better to use a heavier bend so that enough brine is released. This is very important for the quality of the finished product.
Leave the mushrooms to salt for a month. Then try it. If you're not ready yet, let the salt continue. Ideally, the salting period is one and a half to two months. Then you can eat.
Wear clean rubber gloves or cellophane bags when removing milk mushrooms from the pan. This will prevent mold growth. If it does appear, carefully remove it, replace the gauze, wash the circle and oppression. Ready mushrooms can be left in a saucepan, but it is better to put them in jars, close with lids and put them in the refrigerator.
How to salt milk mushrooms hot for the winter?
The difference between this method and the previous one is that the milk mushrooms are pre-boiled. This significantly shortens the cooking time. However, hot-cooked mushrooms are still less aromatic and elastic than cold salted mushrooms. But on the other hand, they are ready to use almost immediately.
For the recipe, we need: 10 kg of mushrooms, salt to taste (about 1 tablespoon per 1 kg), fresh or dried black currant leaves, lavrushka, pieces of horseradish root, allspice peas, a head of peeled garlic. You can add a few clove buds. But this is not for everybody.
Cooking:
Boil the prepared milk mushrooms in batches. Dip the first serving in a pot of boiling water. When it boils again, lower the temperature so that the water barely boils. Add salt, a few peppercorns, and cloves. Cook for 15 minutes. Strain the brine through a colander into a separate, clean saucepan, boil again.
Put hot milk mushrooms in a large enamel pan (tank). Add garlic, currant leaves, horseradish root pieces. Pour in hot mushroom brine. Cover with gauze, put a wooden circle or a slightly smaller lid, set the oppression. Leave it like that for a day.
Then put the milk mushrooms in clean glass jars, fill with brine. Close with plastic lids and store in the refrigerator. Mushrooms prepared in this way are immediately ready for use.
Correct salting of white milk mushrooms provides the possibility of preserving mushrooms even in lean years. You can find the right recipe for cold pickling of white milk mushrooms on this page. However, recipes for hot salting of white milk mushrooms are also presented in a wide variety, with different layouts of spices and ingredients.
Among this splendor, you can choose options for your home art of unique tastes. It is worth saying that hot salting of white milk mushrooms for the winter is the safest in terms of preventing infectious intestinal diseases. Read about how the hot salting of white milk mushrooms in jars for long-term storage is carried out on this page. A huge amount of information has been collected on how to make pickling white mushrooms for the winter a simple and enjoyable activity, allowing you to prepare a healthy and tasty product for your family.
Usually lamellar mushrooms are salted, but sometimes tubular mushrooms are salted. For salting white milk mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference that they are thoroughly washed. So that the washed mushrooms do not turn black, they are dipped in pre-prepared clean salted water. White milk mushrooms are soaked for 3-5 days. The water for soaking is slightly salted so that the mushrooms do not sour. It is changed 2-3 times a day. The soaked mushrooms are kept in a cool place. Salting dishes are pre-treated: glass and enamel (without damaging the enamel) are ignited, the barrels are steamed and scraped, then washed with cold water.
How to salt white milk mushrooms at home (recipe with video)
There are several ways to salt white milk mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms cannot be stored for a long time due to the large percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned.
A correctly selected recipe for how to salt a white milk mushroom will allow you to preserve this forest gift for a longer time. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.
When mushrooms are dried, up to 76% of their water is removed from them. The remaining moisture is not enough for the development of microorganisms, which leads to their death.
Before you properly salt the white milk mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which the canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by the high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the sugars are converted into lactic acid. The latter, together with table salt, is a preservative.
Watch how to salt white milk mushrooms in the video, which shows the whole process in detail.
Recipes on how to cold pickle white milk
Before salting the white lump in a cold way, dill umbrellas, currant leaves and horseradish leaves are placed on the bottom of the cooked dishes, a dense layer of mushrooms is placed with caps down from 5 to 8 cm, sprinkled evenly with salt and spices, then the next layer of mushrooms is laid. When the dishes are full, the mushrooms are covered with a clean linen cloth, then the lid that goes into the dish and the oppression is placed on top. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dish, and so on until it is filled.
Milk mushrooms are suitable for cold salting, white podgruzdki. You can salt them both separately and with a mixture. Before pickling white milk mushrooms according to the cold canning recipe, the mushrooms must be sorted out, cleaned of debris, filled with clean water and left for 1-3 hours so that the adhering particles of debris and dirt are soaked. Then the mushroom caps must be washed from the adhering dirt and rinsed thoroughly in clean water. Before placing the mushrooms on the bottom of the container, you need to pour a layer of salt. On top of it are placed black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The mushroom legs are cut off at a distance of 0.5 cm from the cap. You need to lay the mushrooms tightly, with the caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic).
The recipe for how to further salt white milk mushrooms in a cold way
We continue to study the recipe for how to cold salt white milk mushrooms further, after preliminary preparation of the raw materials. So, before salting the mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted out and rinsed with running water. It's time for the magic of the salting process itself.
- Take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5-2 tbsp. salt on a bucket of mushrooms.
- From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherries, dill, in order to protect them from mold that may appear on the surface of the brine.
- Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag.
- For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, limestone and dolomite stones, metal rusting objects.
If you don't have a suitable stone, you can take an intact enamel pot and fill it with something heavy. The severity of the oppression should be chosen so as to squeeze the mushrooms and force the air out of them, but not crush them. After 1–2 days, the mushrooms will settle and produce juice. The whole process of salting takes 1.5–2 months, then the mushrooms can be used for food. The temperature in the room during salting of mushrooms should not exceed 6–8 ° C, otherwise they may turn sour or moldy, but also should not drop below 0 ° C, because salting is slower at low temperatures. If the mushrooms freeze, they turn black and tasteless.
It is best to store ready-to-eat mushrooms at 0–4 ° C. The brine should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to fill the mushrooms with a 10% solution of salt in boiled water. If mold appears, you need to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse a wooden circle in this solution and bend. If the tub is not full, you can add mushrooms harvested later. They need to be cleaned, washed, cut off the legs, then remove the oppression and the upper layer of leaves, put the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.
Recipe for salting white milk mushrooms in the cold way at home
In order to carry out the salting of porcini mushrooms at home, you need to prepare the following ingredients:
- 1 kg of mushrooms
- 25 g dill seeds
- 40 g salt
The recipe for salting white milk mushrooms in the cold way begins with the fact that the mushrooms need to be soaked for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid).
During the soaking process, the water must be changed 4–5 times.
Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down.
Each layer of mushrooms (no more than 5 cm) must be sprinkled with salt and dill seeds.
Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days.
After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer.
Mushrooms remain in a warm room for another 5 days; if after this time there is little brine in the jar, then it will be necessary to increase the oppression.
Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.
Recipes for salting white milk mushrooms for the winter in jars
Each locality has its own recipe for salting white milk mushrooms for the winter, some of them deserve our attention.
Cold salting of white milk mushrooms in Belarusian: before salting (and salting raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, loading - 2 days.
Vyatka salting white mushrooms for the winter in jars is distinguished by a preliminary stage: the mushrooms are soaked for 5 days.
In Moscow: milk mushrooms are soaked in slightly brackish water for 3 days.
In Volga: mushrooms are not soaked in any way, they believe that they lose their taste. They are only washed well and salted immediately. The bitterness will pass by itself.
In Oryol: just do not salt the mushrooms raw! Be sure to boil first. They become more fragrant, and softer, and easier for the stomach.
How to salt white milk mushrooms hot
And now it's time to find out how to salt white milk mushrooms hot, since this canning option significantly prolongs the shelf life.
Ingredients:
- 1 kg of mushrooms
- 1-2 bay leaves
- 2-3 black currant leaves
- 20 g dill greens
- 10 g parsley
- 1-2 cloves of garlic
- black peppercorns to taste
- 30 g salt
For brine:
- 3 l of water
- 150 g salt
Wash the mushrooms in several waters and remove debris. Prepare the brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add black peppercorns. Close the jar with a nylon lid and put it in a cold place. After 30–35 days, the mushrooms will be ready to eat.
How to hot pickle white milk mushrooms to make them crispy
How to salt white milk mushrooms in a hot way, in general terms, was described above. And now we will share the secret of how to pickle milk mushrooms so that they are white and crispy and stored in winter2 as long as possible.
For 10 kg of boiled mushrooms 450-600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).
Clean and washed mushrooms are boiled in lightly salted water. The duration of cooking depends on the type of mushroom. Chilled in cold water. Allow water to drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable. The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. If there is little brine and it does not cover the mushrooms, add chilled salted boiled water (for 1 liter of water, take 50 g, that is, 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold. The lid, the oppression stone and the fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a solution of salt or vinegar.
Hot salting white milk mushrooms recipe
The ingredients for this hot pickling white mushroom recipe are the following:
- 1 kg of mushrooms
- 5 bay leaves
- 3 cloves of garlic
- 15 g dill seeds
- 5-6 peas of black pepper
- 60 g salt
Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and 1/2 teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar, prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a weighted circle. After a week, close the jar with a lid and put in a cool place.
How to properly salt white milk mushrooms for the winter
Before you salt the white milk mushroom for the winter according to this recipe, you need to take the following products according to the layout:
For 10 kg of raw mushrooms from 450 to 600 g of salt (2-3 cups).
And now about how to properly salt white milk mushrooms for the winter, for this, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or a whole night. Water is allowed to drain and in layers, sprinkling each layer with salt, placed in large jars or a barrel. The bottom is covered with salt, the mushrooms are placed (caps down) with a layer of 5–6 cm and again sprinkled with salt. The top layer is sprinkled with salt more saturated, covered with a clean napkin, and a wooden circle with oppression is placed on it. After a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms previously salted in another small bowl. The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.
Recipes: how to pickle white milk mushrooms in jars at home
Choosing a suitable recipe for how to pickle white milk mushrooms is very difficult, since each family has its own taste preferences. Before you pickle white milk mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation further on the page.
Dry salting of white milk mushrooms
Prepared mushrooms - 10 kg; salt - 500 g
Peel and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, close with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh tribes by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat after 35 days.
Salting blanched white milk mushrooms
For 10 kg of raw mushrooms, 400-500 g of salt (2-2.5 cups) (garlic, parsley, horseradish, dill or celery stalks).
The peeled and washed mushrooms are blanched: placed on a sieve, poured abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, the blanched mushrooms are ready to eat.
Salting soaked and boiled mushrooms
Many lamellar mushrooms taste and smell bitter, pungent, or unpleasant. These disadvantages are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well.
Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Soaking time from 1 to 3 days. The water is changed at least once a day.
Sometimes it is better to replace soaking with scalding.
Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk, podgruzdi dipped in boiling water and cook for 5 to 30 minutes. The water must be poured out after each boiling or scalding. After boiling the mushrooms, the pot should be well wiped with dry salt, washed thoroughly and wiped dry.
Altai-style salting of white milk mushrooms and podgruzdy
- Mushrooms - 10 kg
- dill greens - 35 g
- horseradish root - 20 g
- garlic - 40 g
- allspice - 35-40 peas
- bay leaf - 10 sheets
- salt - 400 g
The mushrooms are sorted, peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. Then the mushrooms are thrown on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms is gradually reduced by one third. After 20 days, the mushrooms are ready to eat.
Spicy white milk mushrooms
- 1 kg of mushrooms
- 50 g salt
- Bay leaf
- Dill seeds
- black pepper to taste
Before salting the white milk mushrooms at home according to this recipe, soak the mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine and put in layers in sterilized jars, sprinkle with salt, dill seeds and pepper. Close the jars with a lid and store in the cellar or refrigerator. The mushrooms will be ready to eat in 10 days.
Spicy milk mushrooms
- 1 kg of mushrooms
- 50 g salt
- Garlic, dill, currant and cherry leaves, bay leaves, cloves, black pepper to taste
Soak the milk mushrooms in cold water for 7–8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaves and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine. Put garlic, cloves, pepper on the bottom of sterilized jars. Then put the cooled milk mushrooms. On top of each jar, put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the brine over the mushrooms and close the jars with lids. Store in a cellar or refrigerator. The mushrooms will be ready to eat in 10 days.
Milk mushrooms with onions
- 1 bucket of milk mushrooms
- 400 g salt
- onions to taste
Wash the milk mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press down on top with oppression and keep in a cool place for 1.5–2 months.
Small milk mushrooms with dill
- 1 bucket of small mushrooms
- 400 g salt
- dill to taste
Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.
Milk mushrooms with horseradish
- 10 kg of mushrooms
- 400 g salt
- garlic, horseradish root, dill, bay leaf, allspice to taste
Peel the mushrooms, cut off the legs. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20-25 days after the last batch is placed.
Salted milk mushrooms
- 1 kg of boiled milk mushrooms
- 50 g salt
- horseradish leaves
- black currant leaves
- spices to taste
Soak the peeled mushrooms for 24 hours in salted water (30–35 g of salt per 1 l of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Put in a container in layers, sprinkle with salt and shift with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in the brine.
Hot salted white milk mushrooms in Orlov style
- 1 kg of mushrooms
- 2 tbsp. tablespoons of salt
- 5 allspice peas
- 7 black peppercorns
- ground red pepper
- 20 g dill
- 2-3 black currant leaves
Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, black currant leaves and dill stalks.
Salted blanched white milk mushrooms
- 10 kg of mushrooms
- 400-500 g salt (2-2.5 cups)
- garlic
- parsley
- horseradish leaves
- dill or celery stalks
Blanch the peeled and washed mushrooms. To do this, put them in a colander, pour abundantly with boiling water, keep them steamed or for a short time lower them in boiling water so that the mushrooms become elastic, not fragile. Then cool quickly by pouring cold water. Throw in a colander, let the water drain. Transfer to a prepared container in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, the blanched mushrooms are salted and ready to eat. In this way, it is good to salt russula, ringed caps, ryadovki.
White milk mushrooms sterilized in brine
- fresh dense mushrooms
- lemon acid
Rinse the peeled mushrooms, cut the large ones into 2 or 4 pieces and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and put in well-dried jars to a height of 1.5 cm below the edge. Pour with brine (for 1 liter of water 1 tablespoon of salt without top), close the lids and sterilize at a temperature of 100 ° C for 90–95 minutes. Cool the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45-50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 ° C).
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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 heat treated 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, but to the creak of sand on your teeth, do you? 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, in order 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 put a layer of milk mushrooms. 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 should 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, you can add bay leaves and other dry spices to your taste if you wish.
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 cooking, take out the milk mushrooms with a slotted spoon, put them in a saucepan 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 the brine into the 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.
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 table salt are then used to make soups, pie fillings, stews, side dishes and snacks.
Mushrooms for harvesting must be collected in the early morning, until the sun's rays warms them up. 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 and not overripe mushrooms are suitable for salting.
If you cannot process the mushrooms on the day of harvest, you need to clean them of leaves and dirt, but do 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 the 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 bowl. 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 salt 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 pickling 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.
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 them under running water. Then place the milk mushrooms in a suitable bowl. 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 milk mushrooms are filled to the top. At the end of the fermentation process, place the mushrooms in a cool place.
In late summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite "quiet hunt". Such representatives of the mushroom kingdom as boletus, white, mushroom and others are put in the basket. It is considered special chic to find a clearing of strong white milk mushrooms. It is these mushrooms that are considered one of the best for preparing preparations in the form of pickles for the winter. Learn how to salt white milk mushrooms at home in two main ways: hot and cold.
Before you start to salt the milk mushrooms, you must collect them and prepare them correctly. At the same time, they should be collected only in those forest belts that are located at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.
You can salt any kind of milk mushrooms - excellent blanks are obtained from black, dry, oak, aspen, real white mushrooms. The main thing is to choose among them not rotten and not wormy. It is best to use small mushrooms, but large ones will do if they are not old.
Preparing mushrooms for salting
No matter how clean and beautiful the mushrooms collected in the forest would be, it will be possible to pickle the milk mushrooms only after their careful preparation. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge, a knife - this will speed up the cleaning process. Rotten or wormy areas are cut off. The lamellar part is washed under the pressure of running water.
Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruit bodies. But you can soak mushrooms in order to rid them of dried specks.
How much to soak depends directly on the purpose for which this procedure is carried out. For example, to remove garbage, just a few hours is enough, but preparing for salting white milk mushrooms at home without cooking involves a long process of keeping them in water, which in the process must be constantly replaced with fresh water. After that, they must be rinsed.
Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The legs of the fruiting bodies are usually cut off, leaving only a centimeter.
Preparing dishes
It is possible to salt milk mushrooms for the winter only in certain dishes. It should be either a glass container or enamel, but it must be without chips of enamel. Also, in the old fashioned way, some continue to use wooden pots. Most often, mushrooms are harvested for the winter in banks.
Do not use earthenware - it will deteriorate when exposed to the saline solution. The coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in the brine and penetrates the mushrooms. Also, do not use galvanized tin dishes.
Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New tubs made of oak are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the tree. Otherwise, the mushrooms, and the brine in which they swim, will turn black.
After that, each tub is rinsed with water and cleaned with a brush, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 L of water). It is customary to fumigate the container processed in this way with a smoke sulfur bomb - this will ensure that there are no pathogens and substances left in the tree that can spoil all the workpieces.
Glass containers or enameled containers are washed well with soap, after which they are dried in the oven - sterilization is carried out. Clean dishes should be odorless.
Cold salting method
Most often, mushroom pickers use this particular method of preparing the workpiece. Cold pickling of mushrooms is made without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.
First, the fruit bodies must be soaked. To do this, white milk mushrooms, prepared and cleaned of litter, are poured into a large enameled basin or bucket, after which they are filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies are submerged in water, but it is not worth pressing them down too much at this stage.
In this state, the mushrooms are kept for about 3-5 days, while at least 2 times a day, a complete water replacement is required.
Please note that sour mushrooms cannot be used for salting - they become hazardous to health.
Spices, currant and horseradish leaves are placed on the bottom in a prepared container, sprinkled with salt on top, then soaked mushrooms are stacked in layers with their caps down (some are laid with plates down). Each layer of mushrooms is sprinkled with salt, peas, chopped garlic, dill umbrellas, currant leaves. In this case, the salt consumption is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white mushrooms is also covered with currant and horseradish leaves.
On top of all the mushrooms, a plate is placed in size slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), oppression is placed on top of it - something heavy, usually stone (bricks, dolomite, lime stones, metal products) or you can put a glass jar of water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. From above, it is advisable to cover the entire structure with a cloth to protect the mushrooms from dust
Freshly picked white milk mushrooms can also be added to the container as the old ones settle.
It is possible to salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under oppression, but this time not for long. Literally after 3 days, white milk mushrooms begin to be very tightly laid out in sterilized jars and filled with the resulting brine. A sheet of currant or horseradish is placed on the surface, and a little vegetable oil is poured on top, after which the jar is buried with a plastic lid.
The taste of salty milk mushrooms can be seriously affected by the set of seasonings used to prepare the workpiece. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, black currant or cherry leaves, garlic, and cumin are used. But remember that too much spice can drown out the true taste and aroma of the white milk mushrooms. The taste is most natural when only salt is used.
Hot salting method
There is a recipe for pickling milk mushrooms and pre-boiling mushrooms. Many people prefer to use it, since it is faster (the mushrooms will be ready to eat in 15 days), and it is more likely that all the toxins accumulated from the air during growth will be released from the fruit bodies.
Hot salting of mushrooms looks like this: mushrooms prepared and soaked for 6-12 hours are placed in a pan (enameled), filled with water, to which 3 laurel leaves are added and brought to a boil, then cooked for 15-20 minutes over low heat. In this case, the foam is removed with a slotted spoon.
Boiled mushrooms, after cooling in their own broth, are transferred to a colander. Then the white milk mushrooms are placed in a prepared container in layers, which are sprinkled with salt. Salt consumption - 30-40 g / kg. A layer of spices, blanched currant and horseradish leaves, dill inflorescences are placed on the bottom of the container and on top of the mushrooms. After that, oppression is placed on top (a plate of a smaller container diameter and a glass jar with liquid).
The amount of salt often depends on the plans - how much white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add a smaller one. For longer periods, white milk mushrooms are aged in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days, the workpiece can be laid out in jars and closed with nylon lids.
At the same time, putting mushrooms in jars is also important correctly. The container must be sterilized. The mushrooms are placed in a jar with their caps down and filled with brine so that it completely covers them. Currant or horseradish leaves are placed on top and only after that they are closed with boiled nylon lids.
Salting milk mushrooms hot is quite simple and even more familiar to many than cold. In addition, this option for preparing blanks allows you to get a fragrant and tasty delicacy as quickly as possible and very soon will save your house from the presence of large containers with salted white milk mushrooms.
It is noteworthy that before use, it is recommended to rinse white milk mushrooms with cold water to wash off the salt. This is especially true for fruit bodies harvested in brine with a high salt concentration. In general, white milk mushrooms, prepared in this way, are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in the brine - if it evaporates, then boiled water is poured into the container.
What recipe to pickle white milk mushrooms is up to you. Try both methods and choose the most optimal and suitable option for you.