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

More recently, it has rained and now the warm, sunny weather has recovered - it is time favorable for the mushroom harvest. This season is quite generous for 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, it's time for tubular mushrooms - boletus, boletus, butter and other forest delicacies that 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 suitable for this. But on the other hand, they can be salted and used as a delicious fragrant snack. In winter, take it out of the jar, rinse the salted mushrooms, sprinkle with onions, pour vegetable oil, and on the table - delicious, you will lick your fingers!

We have already talked about why people love milk mushrooms, what benefits they told. 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 prepare really tasty salted milk mushrooms and keep them for a long time:

Some useful tips for salting:

Edible mushrooms in the forest are not always clean on the outside, so be sure to sort them out, remove adhering debris, remove old, spoiled, broken ones - they are not suitable for salting.

Wash the remaining mushrooms with running water, brush them with a brush. Place in a wide dish, such as an enameled or plastic bowl, with the caps down. Fill with cold water and leave for a couple of days in a cool place. Pre-soaking will help get rid of bitterness. Change the water periodically. At the last change, add some salt to the water.

Use ordinary table salt, preferably coarse. 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 happens, you do not need to be upset. It is enough to rinse or soak ready-made milk mushrooms for 2-3 hours with cold water so that they become less salty.

And yet, experts do not recommend rolling 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 following all the rules for sterilization.

Salt mushrooms for the winter in a clean, dry bowl. Ideally, of course, milk mushrooms, like other agaric 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 enameled pots, ceramic containers or glass jars. We will cook in a large enamel pot (tank) or bucket. So, let's get down to our recipes:

Harvesting mushrooms for the winter on their 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, cherries and black currants.

Also prepare a large piece of clean gauze, a wooden circle and oppression. Instead of a wooden circle, you can use an enamelled lid from dishes of a smaller diameter, and as oppression, a heavy rounded stone scalded with boiling water.

Cooking:

Pour a thin layer of salt on the bottom of the pan, put a layer of horseradish leaves, currants, cherries. Add an umbrella of dill, 6-7 garlic cloves cut in half. Next, lay a layer of mushrooms, be sure to caps down. Again, put the leaves, garlic and dill, but smaller, sprinkle with salt. So shift each layer of mushrooms with a small amount of spices and sprinkle with salt.

When the pan is full, cover the mushrooms with the remaining spices, cover them with cheesecloth so that it completely covers the mushrooms, and its ends hang down to about the middle of the walls of the pan.

Take it to a cellar or other cool place. Put a clean wooden circle or lid on top, place the oppression. It is better to use a heavier oppression so that enough brine stands out. This is very important for the quality of the finished product.

Leave the mushrooms to salt for a month. Then try. If you are not ready yet, let them salt further. Ideally, the salting period is one and a half to two months. Then you can eat.

Wear clean rubber gloves or use plastic bags when you take the mushrooms out of the pot. This will prevent mold. 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 the lids and put them in the refrigerator.

How to salt milk mushrooms in a hot way for the winter?

The difference between this method and the previous one is that the milk mushrooms are pre-boiled. This greatly reduces their preparation time. However, hot-cooked mushrooms are still less fragrant and resilient than cold-salted ones. But they are ready for use almost immediately.

For the recipe, we need: 10 kg of mushrooms, salt to taste (about 1 tbsp per 1 kg), fresh or dried blackcurrant leaves, parsley, pieces of horseradish root, allspice peas, a head of peeled garlic. You can add a few cloves. But this is an amateur.

Cooking:

Boil prepared mushrooms in batches. Plunge the first portion into a pot of boiling water. When it boils again, reduce the temperature so that the water barely boils. Add salt, a few peppercorns, cloves. Boil 15 min. Strain the brine through a colander into a separate clean saucepan, boil again.

Put hot milk mushrooms in a large enameled pan (tank). Add garlic, currant leaves, pieces of horseradish root. Pour in hot mushroom brine. Cover with gauze, put a wooden circle or a cover of a slightly smaller diameter, set oppression. Leave it like that for a day.

Then spread the milk mushrooms in clean glass jars, fill with brine. Close with tight plastic lids and store in the refrigerator. Mushrooms prepared in this way are immediately ready for use.

Since ancient times in Kievan Rus, mushrooms have been considered a very valuable and tasty mushroom. There are a lot of recipes with them: mushrooms are pickled, salted, salads are prepared from them, they are eaten smeared with sour cream. One of the stages of cooking milk mushrooms is their cooking. So, how to cook milk mushrooms? It's simple, the main thing is to follow the recommendations.

How to cook milk mushrooms?

For this you will need:

mushroom mushrooms;
some salt;
Bay leaf;
ground pepper;
Carnation;
currant leaves;
onion;
sunflower oil;
vinegar.

How to cook milk mushrooms correctly - recipe number 1

Breast is a milky mushroom. It contains milk vessels that release juice when they are mechanically damaged. It is a slightly bitter tasting liquid that is almost impossible to remove during cooking. Therefore, it is not customary to boil milk mushrooms and eat them immediately. The process of boiling milk mushrooms is usually one of the stages in the preparation of these delicious mushrooms.
Salted milk mushrooms are a very tasty and popular dish, but not everyone will agree to wait about 30–45 days for the mushrooms to ripen for consumption. You can cook mushrooms much faster. Pour milk mushrooms for 24 hours with cold water. It is necessary to do this in order to eliminate the milky juice from them. After that, you need to rinse the mushrooms well again, change the water and cook the milk mushrooms for 20 minutes from the moment of boiling. Change the water again and repeat this procedure.
Next, add bay leaf, ground black pepper, salt and cloves to the pan where the milk mushrooms were boiled, so that a cool brine comes out. Then cool the milk mushrooms, mix with chopped onions and sunflower oil.
The mushrooms are ready and they can be served at the table.
Bon Appetit everyone!

How to cook milk mushrooms correctly - recipe number 2

Clean and wash the mushrooms well before boiling them. Fill a saucepan with water and place over a high heat. After the water boils, put the milk mushrooms in the pan and boil them for 5-10 minutes. After the milk mushrooms have settled to the bottom of the pan, this means that they are ready.
Prepare sterile jars in advance, and put spices on their bottom. Then put the milk mushrooms in jars, put onion rings on top and fill with brine.
Make a brine from the same water in which the mushrooms were boiled, then add bay leaves, salt, pepper, cloves, and currant leaves to it.
Now in the winter there will be something to eat.

Are you a fan of the so-called royal mushrooms, but still do not know how to salt milk mushrooms in jars? In this article, you can find some useful tips.

An interesting fact is that in some countries milk mushrooms are classified as inedible mushrooms. This is all because they do not know how to properly prepare these wonderful mushrooms for the salting process.

Now let's move on to the topic of our article and find out how to salt milk mushrooms in jars.

Do not forget to soak milk mushrooms in water just before salting in jars. This is necessary so that the mushrooms do not taste bitter.

In order to salt milk mushrooms in jars, first of all, you need to clean the milk mushrooms from the ground, wash them thoroughly and cut off the legs. The fact is that if you follow the classic recipe, then the legs of the milk mushrooms do not need to be salted in jars. Before salting milk mushrooms in jars, prepare a shallow and wide pan. Put the mushrooms in it in such a way that the hats look down, then fill them with cold water. As for soaking, it must be done for at least two days. Do not forget to change the water daily, it is best to do this twice a day. Thanks to this, bitterness and unpleasant caustic juice will disappear.
Now that the milk mushrooms have already soaked quite well, we proceed directly to the answer to the question of how to salt milk mushrooms in jars. To do this, you need to prepare the most common three-liter jar. Weigh the milk mushrooms first to find out how much salt you will need to use. Prepare salt at the rate: for 40 grams of salt - one kilogram of milk mushrooms.
Then, in order to salt the milk mushrooms, pour a layer of salt on the bottom of the prepared jar, lay currant leaves, cherries, horseradish, dill stalks and garlic slices. After that, start laying the milk mushrooms in jars in a row, make sure that the hats look down. Also add salt, horseradish root pieces and black peppercorns.
Next, put in a jar - the next layer of mushrooms, followed by a layer of seasonings and salt. And so on and so forth. When you fill the jar completely with milk mushrooms, put a sheet of horseradish on their top layer, and it must, in turn, be covered with a cloth (necessarily clean). Set oppression on the fabric from above. It is necessary to store salted milk mushrooms in jars in the basement or in the refrigerator.
In a month, your milk mushrooms in jars will be ready. But keep in mind that they will settle, their volume will become about a third smaller.
Try another hot way of salting milk mushrooms in jars. With it, you will still have to boil or blanch mushrooms in salted water. Boil them for 15-20 minutes, wait until the water drains, and start salting.
Bon Appetit!

Your attention is a recipe for salting milk mushrooms in a hot way. Your mushrooms will turn out spicy, tasty, devoid of an unpleasant smell and bitterness. The mushrooms will be ready in a month! And they will be stored until spring. Salted hats of young milk mushrooms are considered the most delicious, in truth, royal. In addition, an important fact is that 100 grams of salted mushrooms contain 1 gram of fat, 2 grams of protein, 1 gram of carbohydrates, and 18 calories.

How to salt milk mushrooms - recipe

In order to salt milk mushrooms according to the recipe, you will need the following ingredients:

fresh milk mushrooms - 2 kilograms of dry mushrooms,
Dill seeds,
garlic - 6 cloves,
900 grams of salt
blackcurrant leaves.

Also, to salt milk mushrooms according to the recipe, prepare the following dishes:

pan,
colander,
wooden circle,
bucket of 10 liters (enamelled),
a special container for salting (barrel, pan or can).

Sequencing:

First, mushrooms need to be prepared to be salted. To do this, carefully clean, sort and weigh them. Then you will have to wash each mushroom under cold running water. After that, place the milk mushrooms in an enameled bucket with a volume of 10 liters, fill with water.
Soak the milk mushrooms for three days, changing the water twice a day - in the morning and in the evening.
After the milk mushrooms are soaked, they should be thoroughly washed and cut into large pieces.
At this time, you also need to peel and chop the garlic, not finely chop, wash the currant leaves.
Now we proceed to the very process of preparing salted mushrooms according to the recipe.
Place chopped mushrooms in a saucepan, cover completely with water and boil. Boil milk mushrooms for ten minutes, removing noise in time.
When the milk mushrooms are cooked, transfer them to a colander, let the water drain. After this, the mushrooms need to be cooled.
Put the milk mushrooms in a layer in the prepared container, sprinkle it with salt, garlic and dill seeds. Place a few blackcurrant leaves on top. Then again a row of mushrooms, a row of spices and salt.
After that, cover the container with a napkin and place the circle on top along with the load.
In a month you will be able to serve ready-made salted milk mushrooms according to this recipe. At the same time, do not forget to season the mushrooms with vegetable oil and thinly sliced onions.

Milk mushrooms are just those mushrooms that are most delicious when salted. There are two ways of salting milk mushrooms - hot and cold. If you are interested in exactly how to salt milk mushrooms in a hot way, then you have found exactly what you were looking for!

In this article, you can learn how to salt milk mushrooms in a hot way. If you think that boiled mushrooms will be soft, you are deeply mistaken. After all, a breast with a hot salting method will have the same crunch, color and shape. So let's get started.

Salting milk mushrooms in a hot way - recipe number 1

To salt milk mushrooms in a hot way, you will need the following ingredients:

mushroom mushrooms,
Salt without iodine medium grinding,
Garlic,
cabbage leaves,
Dill seeds.

In order to start salting mushrooms in a hot way, clean your mushrooms of all large debris - foliage, earth and hay.
Then put the milk mushrooms in a tub or bucket and fill them with cold water. Let them soak in this way for several hours. Do this procedure so that all the bitterness is gone from the mushrooms.
After that, for salting mushrooms in a hot way, you will have to wash each mushroom very carefully. Do it better under running water. For better cleaning, use a toothbrush or a washcloth to wash dishes. Place the mushrooms in a large, clean bowl.
Now that all the milk mushrooms are washed, in order to pickle them in a hot way, put the mushrooms in a pre-prepared pot of water and put on the stove. After the water boils, it is necessary to boil the milk mushrooms for twenty minutes.
Next, using a slotted spoon, remove the milk mushrooms from the water, transfer to a sieve and wait until they cool. The water from which you just took out the milk mushrooms does not need to be poured out. Better strain it and put it in the fridge.
At the next stage of pickling mushrooms, it is necessary to pour about two tablespoons of salt into the bottom of the prepared bucket. Then lay the garlic cloves, previously peeled and chopped, and dill seeds.
To salt mushrooms in a hot way on a layer of salt, you need to lay out the milk mushrooms with hats down.
Salt a number of laid out mushrooms for salting in a hot way and lay out the next portion of milk mushrooms. Don't forget to salt it too. Etc.
When all the milk mushrooms are laid out, place a plate (preferably flat) on top of them, place the load on it. As a weight for salting in a hot way, we recommend using a regular jar of water. The milk mushrooms will secrete a brine, which should completely cover them. If you notice that the brine is not enough, then the water in which the milk mushrooms were boiled will come in handy. Just add it to the mushroom bowl and cover with a towel.
After that, leave the milk mushrooms for salting in a hot way for two to three days so that they are salted.
Now sterilize the jars with mushrooms, put the mushrooms into them, and press them on top with a cleanly washed cabbage leaf.
Banks should be closed with capron lids. Now you can put jars of mushrooms in the refrigerator for storage.
After a week, you can eat salted milk mushrooms. Bon Appetit!

Salting milk mushrooms in a hot way - recipe number 2

How to salt milk mushrooms in a hot way? It seems that milk mushrooms are mushrooms specially created for salting. It is the best way to cook milk mushrooms - salting.

mushroom mushrooms,
Garlic,
Salt, but not iodized and not evaporated,
Umbrella seeds.

In order to start salting mushrooms in a hot way, first clean the mushrooms from all debris, leaves, needles and place in a container filled with water. As for the legs, it is better to cut them. Leave only a centimeter at the mushroom caps themselves.
Do this so that when laying the mushrooms in the pickling container in rows, the upper mushrooms do not break the hats of the lower mushrooms.
Wash each mushroom thoroughly. Ideally, make a 45 degree tilt of the container. You can also use an old toothbrush for a more thorough cleansing.
After your mushrooms for salting in a hot way are washed, put them in a pre-prepared dish. So, we have successfully completed the first stage.
Then put the mushrooms in a saucepan and put on the stove. When the water boils, be sure to continue to boil the milk mushrooms for another twenty minutes.
After that, take a slotted spoon. With it, carefully remove the milk mushrooms into a wide dish and wait until they cool. In no case do not pour out the water in which the milk mushrooms have just been boiled. Just strain it and put it in the refrigerator.
Next, take a clean bucket, sprinkle salt on its bottom in a thin layer, spread the dill seeds and garlic, previously peeled and chopped. Now you can start the process of laying the mushrooms in rows with the legs down for hot pickling. When the first row is laid, salt it and lay the next row. Etc.
When all the milk mushrooms are laid, put a plate on top, and a load on it. Mushrooms will secrete juice, which should completely cover them. Otherwise, add the same water in which they were cooked.
Milk mushrooms in order to salt in a hot way, must stand for three days and be salted. Then take a jar and put all the mushrooms in it. And on top of them you need to put a cabbage leaf. Cover jars with nylon lids.
In a week, the mushrooms will be ready. Now you know exactly how salting milk mushrooms is carried out in a hot way. Bon Appetit!

If you ask your grandparents how to salt milk mushrooms in a cold way, you will only get a smile in response. And all because in their time, almost everyone knew the recipe for pickling milk mushrooms. In fact, mushrooms can be salted in two ways: hot and cold. But first, let's talk a little about this beautiful mushroom for a superficial acquaintance.

The mushroom itself is a fairly common mushroom belonging to the russula family. His hat is umbrella-shaped with a lamellar surface from the inside, a 3-5 cm leg. It is generally accepted among the people that milk mushrooms are in no way inferior to meat in terms of calorie content. As the salting process takes on a slightly bluish tint. In ancient times, the mushroom was called the "king of mushrooms", as it was considered the only mushroom that was subject to the salting process. More than one century has passed, and milk mushrooms have retained their place as a leader in the group - mushrooms for pickling.

Recipe for salting milk mushrooms

Before salting milk mushrooms in a cold way, we will give you a couple of tips:

When salting milk mushrooms in a cold way, never use loose spices.
In no case do not pour a lot of salt, because the mushrooms absorb it very much, and then it will be difficult to wash off the excess salt.

Let's return to our topic, about how salting of milk mushrooms is carried out in a cold way. You will need: milk mushrooms, a bucket, cherry leaves, raspberry branches, black pepper (peas), salt, currant leaves, dill.

Salting milk mushrooms in a cold way - recipe

After you have thoroughly washed the mushrooms for pickling in a cold way, put them carefully in a bucket (handle them very gently, because the mushrooms crumble if handled carelessly) on top of each other, fill with plain water and let it brew for 3 days.
After that, in order to salt the milk mushrooms in a cold way, take a bucket (of course, from ancient times it is customary to salt milk mushrooms in oak barrels, but not everyone has such a luxury today) and cover the bottom with cherry and currant leaves. Lay the first row of milk mushrooms on them, head down. Place a couple of dill sprigs, a few raspberry sprigs, a couple of chopped garlic cloves on top of the mushrooms, and sprinkle with 2 pinches of pepper and salt. Continue layering the mushrooms in this way, layer by layer, all the way to the top.
When the milk mushrooms run out and the bucket is full, put cherry leaves on the last row and cover everything with gauze. Each owner has oppression at home, remember where you hid it, because now you need it for salting milk mushrooms in a cold way. We put oppression on top of the gauze and put our bucket of mushrooms in the chill.
Milk mushrooms will reach their readiness in 40 days, so you need to be a little patient. That's the whole secret of salting mushrooms.

The mushroom has long been considered a valuable mushroom. The main thing in this matter is to cook it correctly, otherwise if it is not cooked correctly, it will be tasteless and bitter, so you need to know how to handle them. These recipes will give you an idea on how to salt milk mushrooms so that they are tasty, fragrant and strong.

How to pickle milk mushrooms for the winter?

The breast is always considered an excellent snack for any table, both for the festive and on a weekday, potatoes are simply overeating. The main thing is to know how to fill them correctly, sometimes it is enough to add a green onion and fill them with vegetable oil or sour cream. This is an indispensable dish in the diet on fasting days, and you can add it on your own and in salads. Today we will tell you how to salt milk mushrooms in two ways. The first method is hot salting (bitterness is eliminated when mushrooms are boiled) and the second method is cold salting for the winter - when the mushrooms are pre-soaked.

How to salt milk mushrooms for the winter in a hot way?

To pickle milk mushrooms for the winter, you will need:

vegetable oil;
water;
salt - 2 tablespoons;
milk mushrooms - 1 kg.

The hot method of salting milk mushrooms is correctly less troublesome, therefore it is used more often.
Rinse mushrooms thoroughly, clean from leaves, grass, dirt. Cut off the legs.
Boil the caps in salted water for 30-40 minutes. After cooking, rinse the caps thoroughly, then lay them on a sieve, let the water drain.
Next, lay the milk mushrooms in a container prepared for salting with hats down. To do this, sprinkle the bottom of the container with salt and spices. Further in layers: mushrooms - spices, mushrooms - spices, etc. Take salt at the rate of 40 grams of salt per 1 kilogram of mushrooms.
Cover with a clean cloth and place under pressure.
Milk mushrooms will be ready to eat in 30-40 days.

Summer is a great time for those who love "quiet hunting". Spending a whole day among the beauty of the forest, and in the evening returning tired, with a whole basket of milk mushrooms, is just a real feast for the soul. But the work of the mushroom picker does not end there. Milk mushrooms are mushrooms that require special attention and approach. In order to serve milk mushrooms to the table in the cold winter season, they must first be properly cleaned and soaked. So, how to pickle mushrooms mushrooms? Everything is easy and simple.

How to salt milk mushrooms for the winter in a cold way - recipe number 1

This is a time-consuming method, but milk mushrooms retain their unique forest smell - leaves, mold and golden autumn.
As soon as possible after collecting the mushrooms in the forest, start processing them: wash them in several waters, clean them of adhering leaves, grass and dirt, and remove the wormy parts. Trim the legs (only hats are used for salting).
Place the mushrooms in a large container with the caps down and fill with water. Soak the mushrooms for at least 5 days, but ideally spend the full ten days on this! Then the milk mushrooms will have time to lose their inherent bitterness and the unpleasant smell of mold. Every day, mushrooms need to be washed and the water changed not once a day, but at least twice a day, and preferably three. This guarantees you a perfect, absolutely safe product. After all, you do not heat-treat milk mushrooms, do you?
Now proceed to the actual fact, to properly salt milk mushrooms. Calculate the amount of salt at the rate of 40-45 grams (1.5 tablespoons) of salt per 1 kilogram of milk mushrooms. Prepare spices. Necessarily black peppercorns, bay leaf. Other seasonings to your taste.
Lay the bottom of the mushrooms prepared in order to properly salt the mushrooms, lay out the containers with currant and cherry leaves, sprinkle with salt and start laying the mushrooms in layers with the caps down, sprinkling each layer with salt and spices.
Having laid out all the milk mushrooms, again put the leaves of currant, cherry, mint on top. Cover tightly with a clean cloth and place a press on top.
Salty milk mushrooms will be ready for use in 30-40 days.

How to salt milk mushrooms for the winter in a cold way - recipe number 2

In this recipe, we will tell you the second way of how to salt milk mushrooms in a cold way. The essence of this method of salting mushrooms for the winter is that bitterness is also removed during soaking. Soaking takes about a day. Mushrooms are poured with cold water and during these days, the water is changed every 4 hours.
After soaking the mushrooms, in order to salt them, blanch for 8 minutes, pour into a colander and wait until the water has completely drained. Salt, dill and garlic are added, everything is mixed well, but so as not to damage the mushrooms.
Then milk mushrooms are immersed in enameled dishes and oppression is set. Can be left overnight. Before you start laying out the mushrooms in jars, you need to mix them again.
And then the milk mushrooms, in order to salt, are tightly laid out in prepared jars, and poured with brine, which stood out when the mushrooms were salted. Close with nylon lids and after a month you can safely eat.
Mushroom mushrooms are poured with cold water for a day to salt, but if necessary, you can do it for one more. Water must be changed every 6 hours. Then, in order to salt the milk mushrooms, the water is drained and the milk mushrooms are laid out in layers in prepared glass jars. Garlic, horseradish and bay leaf are thrown at the bottom of the jar, cloves can be optional. Sprinkle each layer of mushrooms with salt, add dill and pepper. Banks are closed with nylon lids and put in a refrigerator or cellar. A month later, the mushrooms are ready to eat.
Bon Appetit!

How to salt milk mushrooms for the winter in a cold way - recipe number 3

In order to properly salt mushrooms mushrooms, you will need:

milk mushrooms;
a large basin or bucket;
Toothbrush;
short knife;
water;
salt.

Before salting, clean the milk mushrooms, remove dry leaves and herbs from them.
Next, put them in a large container, then fill with cold water for a couple of hours. During this time, the dirt dried to the mushrooms will get wet. After pre-soaking, drain all the water and transfer the mushrooms to the sink.
Next, take a short knife and remove the milk mushrooms from the top film (it is simply impossible to remove particles of sand and earth from it). It is especially good to wash the recesses in the middle of the hat. If the mushrooms are large, it is better to cut them into pieces, so it will be easier to clean them. Using a toothbrush, you can remove dirt and sand between the plates on the inside of the fungus. Just place the mushroom under a stream of cold running water and “sweep” the dirt along the plates with a brush.
Next, to properly salt, put the peeled mushrooms in a clean container. A large bucket or basin is perfect for this. Fill dishes with mushrooms no more than 50%. Pour milk mushrooms with clean water and put in a cold place. In order to avoid the souring of mushrooms, the water must be changed every four hours. Ideally, milk mushrooms should be soaked under running water and, if you have the opportunity, use this method.
After you drain the water three or four times, then add salt to the next mushroom filling, at the rate of one tablespoon per two liters of water. Milk mushrooms should be soaked in saline solution for 48 hours. Remember that in order to salt milk mushrooms for the winter, salt water needs to be changed periodically (do this at least twice a day).
Serve mushrooms at the table after soaking them in the Cold War.

Tips for salting milk mushrooms for the winter:

Tip 1: If you don’t even guess with salt when you decide to pickle milk mushrooms correctly, don’t be discouraged. Just before use, soak salted milk mushrooms in water, and preferably in milk (only rinse thoroughly after milk).

Tip 2: Do not throw away the legs from the mushrooms! Some you can immediately prepare for dinner. Boil them and fry with onions in butter. Boil the rest of the legs in salted water for 40-50 minutes, put on a sieve and leave to drain the water completely (for about an hour). Place on paper towel to dry completely. Then fill containers tightly with these legs and place in the deep freezer. You can always have fried mushrooms for dinner!

Fragrant appetite to you!

Milk mushrooms are just those mushrooms that have been salted for a long time, and only then other cooking options appeared: fry, pickle, stew, etc. But no matter what they say, the most delicious mushrooms were, are and will be salted. There are only two salting recipes: a cold method and a hot method. However, variations are possible, but we will start from the key two.

What are you, bastard?

The mushroom is an exclusively Russian mushroom. In the west, east, and even in the south, the value of milk mushrooms as a food product is not even suspected. Meanwhile, he firmly entered the minds of our compatriots as an incredibly tasty preparation for the winter.

There are many varieties of mushrooms. The yellow mushroom is easily recognizable by the golden yellow color of the cap and the dark rings on it. But there are still real mushrooms with a cream hat, raw mushrooms, aspen mushrooms, poplar, parchment, pepper, black mushrooms (nigella). And they are all great for pickling!

General rules for salting milk mushrooms

Before talking about the two main methods of salting milk mushrooms, we will outline the general rules for harvesting. Focus on them when you salt milk mushrooms, regardless of type, color, category, etc.

When salting milk mushrooms are never subjected to heat treatment. That is, they are simply salted. When pickling, milk mushrooms are boiled. This is done to make snacks safer.

All milk mushrooms should be soaked for at least 24 hours before pickling or salting - ideally three days. Only then will the characteristic bitterness leave them. Even if you boil them several times, but do not soak them, the bitterness will not completely go away.

For canning, take any milk mushrooms, except for very old mushrooms. They are easy to distinguish by characteristic spots, somewhat reminiscent of rust.

Do not use worm mushrooms for harvesting. We also advise you to throw away milk mushrooms that other insects have managed to feast on.

Wash the mushrooms very well after harvesting. They are great at picking up dirt. The hard side of the sponge you use to wash dishes is best suited for this purpose. You can also use a regular toothbrush.

While soaking the mushrooms, change the water once every three to four hours. If the room is hot, milk mushrooms should be soaked for at least 1.5 days.

For salting milk mushrooms, glass, ceramic, enameled dishes are ideal. It is best, of course, to get a wooden barrel somewhere.

If you add a little sugar during pickling or salting, the taste of mushrooms will be incredibly delicate.

Like any mushrooms, it is not recommended to cork hermetically during pickling. You at times increase the risk of infection with botulism and poisoning.

All pickled milk mushrooms are stored longer than salted ones. The latter can be consumed a maximum of 6 months after salting.

Salting milk mushrooms in a hot way

Probably every mushroom picker has heard about how to salt milk mushrooms in a hot way. However, few will dare this recipe, and here's why. It is believed that after thermal hot treatment, mushrooms such as mushrooms lose their famous mushroom crunch and become very soft. I would like to dispel this baseless myth using the example of this recipe. Boiled and salted mushrooms will turn out solid, without changing either their original color or their shape.

The most traditional ingredients for salting are taken: mushrooms, dill seeds, garlic, cabbage leaves, medium grinding salt (so that it does not contain iodine). Initially, you remove all the accumulated debris from the mushrooms: leaves, hay, remnants of the earth, and so on. Then put them in a bucket and fill with cold water. If you live in an apartment and don't have a bucket handy, a regular bath will do. In this form, the mushrooms are left for a couple of hours.

Next, you thoroughly wash each mushroom under running water using a toothbrush or dishwashing sponge. Mushrooms are placed in a clean bowl. After you wash all the milk mushrooms, place them in a pot of water, put on fire. Cook for 20 minutes over low heat. You take out all the mushrooms with a slotted spoon and let them cool. It is better not to pour out the water that remains after cooking, but to put it in the refrigerator, having previously filtered it.

Next, you take a bucket and pour a small layer of salt on its bottom - about two tablespoons. Spread dill seeds, chopped and peeled garlic cloves on top. From above, milk mushrooms are laid out with hats down. Do this in an even layer. Sprinkle with salt and lay out all subsequent layers of mushrooms in the same way. As oppression (load), we suggest taking a flat plate, on which you will need to put a jar of water on top. The brine that stands out should completely cover the mushrooms. If it does not cover, splash some water in which they were boiled. Cover the container with a clean towel and leave for about 2-3 days for salting.

After this time, the mushrooms are tightly transferred to sterilized jars, and pressed on top with a clean cabbage leaf. Prepare nylon lids and close sterilized jars with mushrooms with them. Place them in the refrigerator for storage.

When can you eat such mushrooms? Within a week they will acquire their natural taste and aroma. That is, milk mushrooms are salted out quickly enough, since they were pre-cooked. In winter, such mushrooms can be eaten not only with mashed potatoes or potatoes in any form. After all, they are also an excellent filling for pies, salads and pizza.

Salting milk mushrooms in a cold way

The cold salting method provides that you will salt the milk mushrooms raw. As already mentioned, mushrooms contain bitter milky juice, therefore, before salting, it is imperative to soak in water for a couple of hours, periodically changing it. However, if you pickle black or white milk mushrooms, this procedure is not necessary. The fact is that these types of mushrooms do not contain milky juice.

How to understand that the milky juice from the mushrooms is completely gone? This is not so difficult to do - just try the water. If she has ceased to be bitter, you can start salting. For 1 kg of pre-cooked mushrooms, 50 grams of salt is taken. You pour a layer of salt on the bottom of the dish, after which you cover it with a layer of horseradish leaves mixed with blackcurrant and cherry leaves. Don't forget to add dill stalks as well. Pre-cooked mushrooms are placed with caps down in layers of 5-10 centimeters. Each of the layers is sprinkled with salt, bay leaves, garlic and pepper are added.

Be sure to cover the stacked mushrooms on top with currant, dill and cherry leaves. During storage, this will help protect them from mold penetration.

It is advisable to lay a wooden circle on top of the leaves, which will correspond to the diameter of the dish in which you salt the mushrooms. In principle, you can also use an enameled lid, slightly smaller than the pan in diameter. Wrap the circle / lid with gauze, and press down on top with some good oppression. It could be a stone, another clean enamelled pan with a weight inside. For oppression, it is better not to use lime or dolomite stones, as they can partially dissolve in brine and ruin your dish.

Within two days, your mushrooms should give juice and settle. They will be ready in about a month and a half, not earlier. Cold-salted milk mushrooms are stored at a temperature of + 5-6 degrees in a refrigerator or a ventilated basement. At higher temperatures, milk mushrooms can turn sour. Sub-zero temperatures will make them ice cream. As a result, mushrooms will become brittle, and their taste will decrease.

If you will salt milk mushrooms in a large bowl, remember that the mushrooms must be reported gradually during the collection process. Only after its completion, the leaves are stacked on top and a circle with a load is placed.
During storage of salted mushrooms, make sure that they are constantly in brine and do not float. If the brine is not enough, add cold boiled water.

It may happen that mold will appear on a wooden mug, the walls of dishes and gauze during storage. Do not despair - this problem is solvable! You just need to rinse it with hot salted water.
A small amount of mushrooms can also be salted in an ordinary glass jar, covered with a cabbage leaf on top. The jar is closed with a plastic lid and stored in the refrigerator.

As you can see, there is nothing complicated in salting milk mushrooms in both cold and hot ways. It remains for us to wish you only one thing: salty mushrooms and bon appetit!

Cooking mushrooms for the winter

Now in stores you can find any pickles. But it’s more pleasant to make mushrooms for the winter on your own! For you, a simple recipe on how to salt milk mushrooms in jars!

2 h

20 kcal

4.64/5 (45)

There is a tradition in my family. Every autumn, on one of the days off, we gather with the whole family and go to the forest to pick mushrooms. I have loved this event since childhood and have always looked forward to it. First, walking in the woods was fun. And secondly, I have always loved mushrooms.

Recipes for their preparation are passed down from generation to generation. My grandmother and mother taught me how to cook different types of mushrooms, but my favorites are salted milk mushrooms. Preparing them for the winter is very easy, but how much fun!

How to prepare mushrooms for salting

If you like to go for mushrooms on your own, then it will not be difficult for you to collect mushrooms - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.

The most important point in preparing breasts is getting rid of them milky bitter juice. It's very easy to do this:

Rinse the mushrooms under running water using a soft brush. Get rid of dirt and needles.
Use a knife to cut out any wormy or unsightly areas. Cut off the base of the leg.
Pour cold water into a basin or bucket. Put the mushrooms in there. Make sure they were completely submerged, you can use the lid and weight for this.
In this state, milk mushrooms must be left for a couple of days. The water needs to be changed periodically. During soaking, the mushrooms will shrink slightly in size.
After a couple of days, drain the water and rinse mushrooms under cool water repeatedly.

As you can see, there is nothing complicated in preparing mushrooms. Now they can be salted.

Recipes for salted milk mushrooms for the winter in jars

I will tell you two of my favorite recipes. Since I do not like to mess around in the kitchen for a long time, I always try to simplify the cooking process as much as possible. That is why my very easy recipes, even those who pickle mushrooms for the first time will cope with them. For you - two ways of salting milk mushrooms.

How to salt milk mushrooms in a cold way

Required products:

What do we have to do:

First you need to prepare the mushrooms in the above way.
After the milk mushrooms are soaked, the largest of them need to be cut into pieces.
In an enamel bowl or bucket layer the mushrooms. Pour 2 tablespoons of salt on each layer, put a few chopped cloves of garlic, parsley, currant leaves. Sprinkle with black peppercorns. Repeat these steps layer by layer. On the topmost layer we spread dill umbrellas.
We cover the bucket or basin with a lid, put the load on top. Mushrooms should give juice. This will take approximately 5-7 days. During this time, they should be stored in a cool, dark place.
After this time, transfer the mushrooms to sterilized jars and fill them with juice. Try to stack the mushrooms as close to each other as possible. Roll up the banks.

As you can see, there is nothing complicated in salting mushrooms. But when you get them in the winter, everyone will be amazed at the great taste. In addition, mushrooms cooked in this way will be incredibly crispy.

How to salt milk mushrooms in a hot way

Required products:

5 kg of mushrooms;
10 leaves of lavrushka;
15 cloves of garlic;

15 currant leaves;
piece of horseradish;
dill, salt.

What do we have to do:

Prepare the mushrooms in the above way.
Mushroom stalks need to be removed., they will not be used for salting.
cook brine of 5 liters of water and 10-15 tablespoons of salt. It must be put on fire, bring to a boil and place the mushrooms there. Boil milk mushrooms in this brine for half an hour. Don't forget to skim off the foam.
After half an hour, the milk mushrooms need to be removed and thrown into a colander. They must be rinsed with running water.
Prepare an enamel basin or bucket. Sprinkle some salt on the bottom. Spread the mushrooms hats down in layers of 5 cm. Sprinkle each layer with salt, chopped garlic, grated horseradish, dill, parsley. Cover the top with a lid and put a weight on it. Leave the mushrooms in this form for several days in a cool place. During this time, they will secrete juice.
Transfer the finished milk mushrooms along with the juice into sterilized jars and roll up.

Pickled and salted mushrooms in Russia have always been considered an integral part of the festive table, and special preference was given to salted mushrooms. Milk mushrooms are much meatier and more aromatic than other types of mushrooms, except for porcini, of course. There are more than 70 types of mushrooms, but for salting I usually prefer white, raw mushrooms.

The season for harvesting milk mushrooms lasts differently in different regions of Russia, as a rule, from mid-July to the end of August.

How to collect milk mushrooms and distinguish them from other mushrooms

How to salt milk mushrooms

If you break the breast, then a milky liquid will surely stand out from it.

Raw milk mushrooms are very bitter.
The mushrooms are hiding under the foliage.
Milk mushrooms, as a rule, grow in "families", if you find one mushroom, look for more mushrooms nearby.
Hats of mushrooms are lamellar below.
The caps of young mushrooms are bent inward, and the caps of old mushrooms form a “funnel” inside, the edges rise up towards the sun.
If the white mushrooms have changed color to gray-green, then these are real mushrooms. The color of the fungus especially changes in the place where the milk was released.
After collecting mushrooms, hands will be very bitter, as after hot pepper, so remember: when collecting mushrooms in the forest, you can’t scratch your eyes, face and other unprotected parts of the body without washing your hands thoroughly. Take water with you so that you can at least rinse your hands in the forest after picking mushrooms. At home, be sure to wash your hands with vegetable oil, and then with soap. Do this every time you change the water in the mushrooms and come into contact with mushrooms.

Secrets of salting milk mushrooms

You can not salt and pickle very old mushrooms that have "rust" spots.
You can not salt wormy mushrooms or mushrooms with insects.
Do not salt the mushrooms without soaking them, they will be very bitter, even if you boil them 2-3 times. Be sure to soak the milk mushrooms, changing the water to clean every 3-4 hours. Many recommend doing this for 2-3 days. But if it is hot, then the water with mushrooms quickly deteriorates and begins to smell and foam unpleasantly. Therefore, it is better to soak the mushrooms from a day to a day and a half, that is, 1 night and 2 days. To make the mushrooms lose their bitterness faster, you can soak them every 2 hours. Soaked milk mushrooms will lose their bitterness, and you will get an excellent snack.
It is better to salt milk mushrooms in enameled dishes that do not have rust and cracks, in a ceramic barrel, a wooden barrel or in a glass container.
After you take out a portion of the mushrooms from the dishes, rinse them and rinse the rag and oppression each time.
Milk mushrooms can be salted and pickled, rolled up in jars for the winter.

How to salt and pickle milk mushrooms

How to salt milk mushrooms

Mushroom pickers recommend salting mushrooms with currant, cherry and horseradish leaves, others insist that salt and dry dill are enough for mushrooms. Which way you will salt, choose for yourself. If without leaves, then follow all the recommendations for cooking, removing ingredients you do not need, except for salt.

Soak the mushrooms, changing the water to clean, until the mushrooms are no longer bitter. Put cherry leaves, currants and part of dill on the bottom of the dish. Lay the mushrooms in one row with the caps down. After the first round, salt the mushrooms, calculating so that for 1 kg. mushrooms need 30 g of salt (1 tablespoon without top). Then continue to spread the mushrooms with salt, adding a little dry dill.

Cover the last layer with horseradish leaves, and cover with a clean rag on top. Put a suitable size plate and a small oppression, for example, you can wash (boil) a stone and put it on a plate. Dishes with mushrooms should be placed in a cold place (basement, cellar or refrigerator). Mushrooms will be ready to eat in 40 days.

Pickled milk mushrooms

How to salt milk mushrooms

Salted milk mushrooms are considered the best snack, but now not everyone has a basement or cellar. Therefore, many began to pickle milk mushrooms. Those who have already tried it know that pickled mushrooms are no less tasty than salted ones. Pickled milk mushrooms have their advantages: they are easier to store, easier to roll, and they need to be boiled, which eliminates the risk of poisoning.

Ingredients:

Milk mushrooms - 4 kg,
Water - 2 liters,
Salt - 3 tbsp. spoons without top
Peppercorns - 8-10 pcs.,
Carnation - 5 pcs.,
Dry dill - 2 umbrellas (can be replaced with dry seeds, no more than 1/2 teaspoon),
Vinegar 9% - 120 ml.

How to pickle milk mushrooms:

Be sure to soak the milk mushrooms for a day, changing the water. Pour enough water into a large saucepan. Boil mushrooms for 12-15 minutes. Then rinse them in a colander under running water. Boil the marinade from all the ingredients except vinegar, and put the mushrooms in it. Boil for 10 minutes, then pour in the vinegar, cook for another 5 minutes and roll into sterilized clean jars.