Salted milk mushrooms quickly. Milk mushrooms, salted in jars for the winter. Hot salted milk mushrooms for the winter

How to pickle milk mushrooms for the winter - recipe with photos

Delicious salted mushrooms are always an amazing appetizer. And every mushroom picker is well aware of this simple truth. But in order for the milk mushrooms to turn out especially tasty, you need to know how to properly prepare and salt them. In order to enjoy the mushroom gifts of nature in winter, you need to learn a couple of simple recipes on how to properly salt milk mushrooms in jars. You don't need anything complicated or supernatural for this.

1. Type of dish: preparation for the winter
2. Subtype of dish: dish of milk mushrooms
3. Number of servings out: 6-8 servings.
4. Weight of the finished dish: 400-500 g.
5. Cooking time:
6. National cuisine to which the dish belongs: Russian.
7. Energy or nutritional value of the dish:

Ingredients for making salted milk mushrooms

So, the ingredients of this winter mushroom delicacy are:

• milk mushrooms;
• dill (whole stalk with umbrella);
• horseradish leaves;
• garlic (it is advisable to take more of it);
• salt;
• young cherry shoots (optional).

Instructions for salting milk mushrooms

1. Preparing pickled milk mushrooms for the winter begins with cleaning the mushrooms from excess debris (needles, leaves, soil, etc.). Then the mushrooms are cleaned and placed in a deep bowl. A deep container is needed so that something heavy can be placed on top of the mushrooms (for pressure) and the brine does not leak out. A little later, see if there is enough brine; if there is not enough, then you will need to add it to the jars that are sealed for the winter.
2. All the mushrooms that have been placed in a deep bowl must be poured with boiling water and boiled for 5-7 minutes. The milk mushrooms should not boil; just bring them to a boil. Afterwards, the container with mushrooms is covered with a plate, on top of which something heavy is placed so that the mushrooms “drown” in the brine. An ordinary three-liter jar filled with water will perfectly serve as a load. If some of the milk mushrooms float on top of the brine liquid, they will simply turn black. In this state, the pickles are left for one night.
3. The very next day, the mushrooms can be transferred to a jar. But it is important to remember the correct technology for laying milk mushrooms when salting. First, garlic (and more) is laid out at the bottom of the jar, then a layer of aromatic mushrooms, then 1 tsp. salt, then again garlic - mushrooms - salt and so on until you have placed all the milk mushrooms. When all the mushroom contents are in the jars, they need to be filled with the brine in which they were salted. Everything needs to be compacted well.
4. The air that accumulates in the jars must be eliminated with a knife. And at the very end, you need to put dill, cherry branches and horseradish leaves into jars. Cover the jars tightly with lids and place in the refrigerator. After a month, the salted milk mushrooms are completely ready. Welcome to the table!

A simple recipe for pickling milk mushrooms for the winter

Recipe for pickling milk mushrooms for the winter

Ingredients

• strong white milk mushrooms;
• a couple of cloves of garlic;
• water;
• dill umbrellas;
• coarse table salt;
• sunflower oil;

Cooking instructions

Salting milk mushrooms for the winter

For a three-liter jar, the brine content should not exceed 800 ml. Afterwards, you can add a little vegetable oil to the mushrooms and then close the jars with plastic lids for the winter. The mushrooms will be ready no earlier than in a month, or even forty days. All this time, jars of pickles must be kept in the refrigerator. These were simple culinary recipes that revealed the secrets of ordinary pickling of an unusually tasty mushroom snack made from milk mushrooms. Eat with pleasure and health!

How to pickle milk mushrooms in jars for the winter: video

This video describes in detail the process of salting milk mushrooms in jars for the winter, and explains how easy it is to make such seaming at home.

How to salt milk mushrooms in jars for the winter - step-by-step video recipe

Proper salting of white milk mushrooms makes it possible to preserve mushrooms even in lean years. You can choose the right recipe for cold pickling of white milk mushrooms on this page. However, recipes for hot-salting 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 creativity 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 to properly pickle white milk mushrooms using a hot method in jars for long-term storage on this page. A huge amount of information has been collected on how to make pickling white milk 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 used for pickling, but sometimes tubular mushrooms are also pickled. To pickle white milk mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference being that they are thoroughly washed. To prevent the washed mushrooms from turning black, they are dipped in previously prepared clean salted water. White milk mushrooms are soaked for 3-5 days. The soaking water is lightly salted so that the mushrooms do not sour. It is changed 2-3 times a day. Soaked mushrooms are kept in a cool place. The dishes for pickling are pre-treated: glass and enamel (without damaging the enamel) are calcined, the barrels are steamed and scraped, then washed with cold water.

How to properly salt white milk mushrooms at home (recipe with video)

There are several ways to pickle white milk mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms cannot be stored for long periods of time due to the high percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should only be used for consumption just a few hours after collection after suitable heat treatment or processed into stable food products, i.e. canned.

A correctly selected recipe for salting white milk mushrooms will allow you to preserve this forest gift longer. At home, mushrooms are prepared for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When drying mushrooms, up to 76% of the water present in them is removed. The remaining moisture is not enough for the development of microorganisms, which leads to their death.

Before you properly salt 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 high temperatures during cooking, and then by the action of acetic acid and table salt. When salting mushrooms, fermentation occurs, during which sugars turn into lactic acid. The latter, together with table salt, is a preservative.

Watch how to pickle white milk mushrooms in the video, which shows the whole process in detail.

Recipes for cold salting white milk mushrooms

Before salting white milk mushrooms in a cold way, place dill umbrellas, currant leaves and horseradish leaves on the bottom of the prepared dish, lay a dense layer of mushrooms with caps down from 5 to 8 cm, sprinkle evenly with salt and spices, then lay the next layer of mushrooms. When the dish is full, cover the mushrooms with a clean linen cloth, then cover the dish with a lid and place pressure on top. A few days later, when the mushrooms have settled, a new layer of mushrooms is placed in the same dish, and so on until it is filled.

Milk milk and white milk mushrooms are suitable for cold salting. You can salt them separately or as a mixture. Before you pickle white milk mushrooms according to the cold canning recipe, you need to sort out the mushrooms, clean them of debris, fill them with clean water and leave for 1–3 hours so that the adhered particles of debris and dirt are soaked. Then the mushroom caps need to be washed from adhering dirt and rinsed thoroughly in clean water. Before placing the mushrooms, add a layer of salt to the bottom of the container. Black currant, cherry and oak leaves, horseradish leaves and roots, and dill stems are placed on top of it to give the mushrooms a better taste and aroma. The mushroom stems are cut off at a distance of 0.5 cm from the cap. Mushrooms should be placed tightly, caps down, in layers 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).

A recipe for how to further pickle white milk mushrooms in a cold way

We continue to study the recipe for how to salt white milk mushrooms in a cold way further, after preliminary preparation of the raw materials. So, before salting the white milk mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted and washed with running water. It's time for the magic of the pickling process itself.

1. 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.
2. The top of the mushrooms should be covered with a layer of currant, horseradish, cherry, and dill leaves to protect them from mold that may appear on the surface of the brine.
3. Then the mushrooms are covered with a wooden circle, a weight is placed on it and the container is covered with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, limestone and dolomite stones, or metal objects that rust.

If you don't have a suitable stone, you can take an enamel pan with intact enamel and fill it with something heavy. The severity of the pressure should be selected so as to press the mushrooms and displace the air from them, but not crush them. After 1–2 days, the mushrooms will settle and release juice. The entire pickling process takes 1.5–2 months, then the mushrooms can be used for food. The temperature in the room when pickling mushrooms should not exceed 6–8 °C, otherwise they may turn sour or moldy, but it should not fall below 0 °C, because at low temperatures pickling is slower. If the mushrooms freeze, they turn black and become tasteless.

It is best to store ready-to-eat mushrooms at a temperature of 0–4 °C. The brine should completely cover the mushrooms. If there is not enough brine or it has leaked out for some reason, you need to pour a 10% salt solution in boiled water over the mushrooms. 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 wash the wooden circle and the bend in this solution. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, cut off the stems, then remove the oppression and the top layer of leaves, place the mushrooms on top of the salted ones, as described above, cover them again with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.

Recipe for cold pickling of white milk mushrooms at home

In order to pickle porcini mushrooms at home, you need to prepare the following ingredients:

• 1 kg mushrooms
• 25 g dill seeds
• 40 g salt

The recipe for cold pickling of white milk mushrooms begins with the fact that the mushrooms need to be soaked for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid per 1 liter of water).

During the soaking process, the water must be changed 4-5 times.

Sprinkle a layer of salt on the bottom of the jar, then place the prepared mushrooms with their caps down.

Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds.

Cover the top layer with gauze folded in 2-3 layers, place a circle with a weight and leave at room temperature for 2-3 days.

After this time, the mushrooms will settle, and new mushrooms can be added on top, also sprinkling them with salt layer by layer.

The mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then the pressure will need to be increased.

Mushrooms should be stored in a cool place; after 1–1.5 months they will be ready for consumption.

Recipes for pickling white milk mushrooms in jars for the winter

Each locality has its own recipe for pickling white milk mushrooms for the winter, some of them deserve our attention.

Cold salting of white milk mushrooms in Belarusian style: Before salting (and they are salted raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, milk mushrooms - 2 days.

In Vyatka Pickling white milk mushrooms in jars for the winter is distinguished by a preliminary stage: the mushrooms are soaked for 5 days.

In Moscow: Milk mushrooms and milk mushrooms are soaked in slightly brackish water for 3 days.

In Volga: Mushrooms should never be soaked; it is believed that they lose their taste. They are only washed well and immediately salted. The bitterness will go away on its own.

In Oryol: Just don’t salt the mushrooms raw! Be sure to boil it first. They become more fragrant, more tender, and easier on the stomach.

How to pickle white milk mushrooms using a hot method

And now it’s time to learn how to pickle white milk mushrooms using the hot method, since this canning option significantly extends the shelf life.

Ingredients:

• 1 kg mushrooms
• 1–2 bay leaves
• 2–3 blackcurrant leaves
• 20 g dill
• 10 g parsley
• 1–2 cloves of garlic
• black peppercorns to taste
• 30 g salt

For the brine:

• 3 liters of water
• 150 g salt

Wash the mushrooms in several waters and remove any debris. Prepare the brine by dissolving salt in boiling water. Place the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes clear and the mushrooms settle to the bottom, place them in a colander and let cool. Place the mushrooms in a jar, sprinkle with salt and arrange with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cool place. After 30–35 days, the mushrooms will be ready to eat.

How to pickle white milk mushrooms in a hot way so that they are crispy

In general terms, how to pickle white milk mushrooms using a hot method was described above. And now we’ll share the secret of how to pickle milk mushrooms so that they are white and crispy and can be stored in the winter2 for as long as possible.

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stems).

Clean and washed mushrooms are boiled in lightly salted water. The cooking time depends on the type of mushroom. Cool in cold water. Let the water 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 pressure. 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: in a damp and warm room there is more salt, in a well-ventilated room - less. Seasonings are placed at the bottom of the dish or mixed with mushrooms. After a week they become suitable for consumption. The brine must completely cover the mushrooms throughout the storage period to avoid mold. If there is not enough brine and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g, i.e. 2 tablespoons of salt per 1 liter of water). During storage, mushrooms should be checked from time to time and mold should be removed. The lid, oppression stone and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Recipe for hot pickling of white milk mushrooms

The ingredients for this recipe for hot pickling of white milk mushrooms are the following products:

• 1 kg milk mushrooms
• 5 bay leaves
• 3 cloves garlic
• 15 g dill seeds
• 5–6 black peppercorns
• 60 g salt

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms using a slotted spoon, place in an enamel container and let cool. At the bottom of the jar prepared for pickling, place some bay leaves, a few black peppercorns, dill seeds and a clove of garlic, sprinkle salt, place 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 circle with a weight. After a week, close the jar with a lid and put it in a cool place.

How to properly pickle white milk mushrooms for the winter

Before you pickle white milk mushrooms for the winter according to this recipe, you need to take the following products according to the layout:

For 10 kg of raw mushrooms, 450 to 600 g of salt (2-3 cups).

And now about how to properly pickle white milk mushrooms for the winter. To do this, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more delicate flesh are quickly washed with cold water, bitter mushrooms are soaked for several hours or the whole night. Allow the water to drain and layer it, sprinkling each layer with salt, and place it in large jars or a barrel. The bottom is covered with salt, the mushrooms are placed (caps down) in a layer of 5-6 cm and again sprinkled with salt. The top layer is sprinkled with more salt, covered with a clean napkin, and a wooden circle with pressure is placed on it. After a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms that were previously salted in another small bowl. The resulting brine is not poured out, but is 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 suitable for consumption after one or two months.

Recipes: how to pickle white milk mushrooms in jars at home

Choosing the right recipe for how to pickle white milk mushrooms is very difficult, since each family has its own taste preferences. Before pickling white milk mushrooms in jars, we invite you to familiarize yourself with the most interesting methods 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 stem, place in a bowl, sprinkle with salt, cover with a napkin, place a circle and a weight on top. Pickled mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh triba, sprinkling them with salt until the dish is full and the settling stops. Mushrooms are ready to eat after 35 days.

Pickling 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).

Peeled and washed mushrooms are blanched: placed on a sieve, poured generously with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cool, fill with cold water or keep in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Pickling soaked and boiled mushrooms

Many lamellar mushrooms have a bitter, pungent or unpleasant taste and odor. These shortcomings are eliminated if you soak the mushrooms in water for 2-3 days or boil them thoroughly.

Place the mushrooms in a bowl and pour cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, with a weight on top. Place the dishes with soaked mushrooms in the cold, preferably a refrigerator, so that they do not sour. Soaking time is 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 odor should be boiled. Milk mushrooms and podgruzdi are dipped in boiling water and cooked for 5 to 30 minutes. The water must be thrown away after each cooking or scalding. After cooking the mushrooms, the pan should be thoroughly wiped with dry salt, washed thoroughly and wiped dry.

Salting white milk mushrooms and milk mushrooms in Altai style

• 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, cleaned, the stalk 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 onto a sieve and placed in a barrel, layered with spices and salt. Cover with a napkin, place a circle and a weight. 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 filled with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

Spicy white milk mushrooms

• 1 kg milk mushrooms
• 50 g salt
• Bay leaf
• Dill seeds
• black pepper to taste

Before you pickle white milk mushrooms at home according to this recipe, soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another bowl, add fresh water, add salt, bay leaf and cook for 15 minutes, skimming off the foam. Cool the milk mushrooms in brine and place them in sterilized jars in layers, sprinkling them 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 milk mushrooms
• 50 g salt
• Garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7–8 hours. Then rinse, put in another bowl, add fresh water, add salt, bay leaf and cook for 15 minutes, skimming off the foam. Cool the milk mushrooms in brine. Place garlic, cloves, and pepper at the bottom of sterilized jars. Then lay out the cooled milk mushrooms. Place dill, currant leaves, cherries and 1 tbsp on top of each jar. l. salt. Pour 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 and soak for 2 days, changing the water every day. Place the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press down on top and keep in a cool place for 1.5–2 months.

Small milk mushrooms with dill

• 1 bucket of small milk mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Place the prepared mushrooms in large jars in layers, sprinkling with dill and salt. Sprinkle salt on top and cover with cabbage leaves. Do not put oppression. Store in a cool place for 1–1.5 months. Soak the mushrooms before eating.

Milk mushrooms with horseradish

• 10 kg milk mushrooms
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Clean the mushrooms and cut off the stems. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then place the mushrooms in a colander and let the liquid drain. Place the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a weight on top. If brine does not form within 24 hours, the load should be increased. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). Mushrooms will be ready for consumption 20–25 days after the last batch is planted.

Salted milk mushrooms

• 1 kg 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 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Drain in a colander and cool. Place in a container in layers, sprinkling with salt and arranging with spices, horseradish and black currant leaves. Also place leaves on top of the mushrooms. Cover with gauze and apply light pressure so that after a day the mushrooms are immersed in the brine.

Hot-salted white milk mushrooms in Oryol style

• 1 kg mushrooms
• 2 tbsp. spoons of salt
• 5 allspice peas
• 7 black peppercorns
• ground red pepper
• 20 g dill
• 2–3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5–8 minutes. Drain in a colander and cool. Place in a container in layers, sprinkling with salt and arranging with spices, blackcurrant leaves and dill stems.

Salted blanched white milk mushrooms

• 10 kg mushrooms
• 400–500 g salt (2–2.5 cups)
• garlic
• parsley
• horseradish leaves
• stalks of dill or celery

Blanch the peeled and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water over them, steam them or put them in boiling water for a short time so that the mushrooms become elastic and not brittle. Then cool quickly by pouring cold water. Place in a colander and let the water drain. Place in prepared containers in layers, sprinkling each layer with salt and garlic, parsley, horseradish leaves, dill and celery. After 3–4 days, the blanched mushrooms are salted and ready for consumption. This is a good way to salt russula, ringed caps, and rows.

White milk mushrooms sterilized in brine

• fresh firm mushrooms
• lemon acid

Wash the peeled mushrooms, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then strain, rinse with cold water and, well dried, place in jars to a height of 1.5 cm below the rim. Pour in brine (1 tablespoon of salt per 1 liter of water), close with lids and sterilize at 100 °C for 90–95 minutes. Upon completion of sterilization, immediately cool the jars. 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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Milk mushrooms are rightfully considered one of the best mushrooms for pickling. When cooked, they become meaty, juicy and retain their unique aroma, which is always associated with nature and the forest. Recipes for hot pickling of milk mushrooms are among the simplest. Not only an experienced cook, but even a beginner can master them. When properly prepared, these wonderful mushrooms will retain all their beneficial properties and acquire an incredible taste and aroma.

Preparing for work

Before hot pickling milk mushrooms for the winter, you need to choose the right mushrooms and prepare all the other ingredients. The first thing you need to do is collect or buy milk mushrooms. The first option is more preferable, since you will know for sure that the mushroom is fresh and not collected in places with poor ecology. If you don’t have this opportunity, you can buy mushrooms. In order to choose them correctly, you must follow some rules:

Before cooking this mushroom, you need to perform a number of preparatory measures. If you have picked mushrooms in the forest, then when you come home, you need to immediately sort them out. Damaged, rotten and very small specimens must be removed from the total mass. Next, you need to remove all plant debris (blades of grass, twigs, leaves) and clean the milk mushrooms from adhering earth and sand.

At the next stage of preparation, you need to thoroughly rinse the mushrooms under running cold water. During washing, you can simultaneously remove the top layer, in which all the dirt and harmful substances accumulate. Gently perform this procedure not only with the stem, but also with the cap.

The sorted and peeled mushrooms are placed in a pan of water. Then a small weight is placed on top, which will prevent them from floating to the surface. It is very important that the pressure is not too heavy and does not crush the milk mushrooms with its weight. So they are left to soak for at least a week. Several times a day you need to drain the old water and add new water. After soaking, the mushrooms will lose all their bitterness, and they will become suitable for further pickling.

Salting occurs in this way:

Quick salting

This is one of the fastest ways to pickle milk mushrooms. It contains a minimum of ingredients, which in the correct proportions allow you to obtain a high-quality finished product. For quick salting, you need 5 kilograms of fresh milk mushrooms and 250 g of coarse salt.

Mushrooms are pickled in the following way:

The assorted mushrooms are prepared in the following way:

Preparation without vinegar

This recipe allows you to make delicious pickles without using vinegar. The taste of the finished product will not suffer from this, but will only benefit. A kilogram of aromatic milk mushrooms is prepared using the following products: four cloves of garlic, 10 peas of allspice, black currant leaves, dill umbrellas, salt.

Until frost sets in, the mushroom topic is very relevant. Milk mushrooms are late mushrooms; harvesting is in full swing until frost.

It is not always possible to salt mushrooms in a bucket or pan; it can be inconvenient, and finding a cool place in the apartment to put the bucket is problematic. You can prepare mushrooms directly in jars. The technology for preparing milk mushrooms for the winter in jars is the same, and they will be salted for a month and a half, but placing the jar in the refrigerator is much easier.

You can salt milk mushrooms in jars for the winter either cold or hot, the main thing is to store them in a cool place. I like the first method better. In the second case, the milk mushrooms must be boiled until tender.

The milk mushrooms need to be soaked. Let's peel the garlic. Let's prepare jars for pickling milk mushrooms. We'll wash them well; there's no need to sterilize them.

Cut the garlic into slices.

In a saucepan, mix milk mushrooms, salt, garlic, bay leaf and peppercorns.

Mix carefully so that all the mushrooms get salt and spices, leave for half an hour.

After half an hour, pour into prepared jars. Lay it down more tightly. Pour the juice that came out of the mushrooms on top.

We send the mushrooms for storage in a cool place (refrigerator, balcony, cellar). Milk mushrooms in jars are ready for the winter. In a month you can start trying them...

Greetings, my dears!

Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch on mushrooms at the festive table, especially on New Year, which is just around the corner (only four months left!).

By the way, in ancient times in Rus', milk mushrooms were called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day milk mushrooms are considered inedible, so they do not eat them even in salted form.

For pickling, mainly the white representative of this mushroom is used. When in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish cap. However, in our article you will find a very tasty recipe for pickling black milk mushrooms. So get creative and enjoy the fruits of your labor! Happy cooking to you!

Mushrooms prepared according to this recipe turn out incredibly crispy and appetizing. It’s especially nice to serve them to the table with onions and vegetable oil.

Ingredients:

• Milk mushrooms
• Garlic
• Dill or fennel seeds

Clean and soak the mushrooms in a bowl of water. We insist for a day. Drain the water several times to remove the bitterness.

We place a pressure plate in the form of a plate so that the milk mushrooms are completely immersed in water.

After a day, use a brush to remove the remaining dirt from the mushrooms and transfer them to a clean container.

Fill with water so that the milk mushrooms are completely immersed in water. We put it on fire.

Immediately after boiling, check the time and boil the mushrooms for no more than five minutes! Otherwise they won't turn out crispy.

Using a slotted spoon, remove the milk mushrooms from the pan and transfer them to another container.

Sprinkle the first layer of mushrooms with salt.

Place under a press and leave for two days at room temperature, remembering to periodically check the mushrooms.

We remove the oppression.

We begin to place the milk mushrooms in the jar, not forgetting to flavor each layer with garlic and dill. We repeat the procedure until the jar is full.

We pierce the mushrooms at the walls of the jar with a knife several times so that excess air does not form and the brine penetrates downwards.

Sprinkle the remaining garlic and fennel seeds on top.

Fill the jar to the brim with boiled, salted and cold water. Close with a nylon lid. We put the milk mushrooms in the refrigerator for storage for a month. After that you can eat, bon appetit!

How to pickle raw mushrooms (milk mushrooms) in a hot way - a simple winter recipe in jars

Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!

Prepare 2 buckets of milk mushrooms:

• 6 liters of water
• 18 tablespoons salt (heaped)
• Bay leaf
• black peppercorns

Cooking method in stages:

Rinse the milk mushrooms thoroughly.

Place them in clean containers.

Fill with water and put on fire to cook.

Bring to a boil and immediately skim off the foam.

Reduce heat and cook for another 5 minutes.

Drain the water through a colander. While the milk mushrooms cool slightly, prepare the brine: pour water into a pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.

Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.

Place the mushrooms loosely among the jars.

Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.

Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!

Proper hot salting of dry milk mushrooms for the winter

This recipe will provide you with a delicious mushroom appetizer for your holiday table. The guests will be delighted, you'll see!

We will need:

• dry milk mushrooms
• horseradish leaf
• raspberry leaf
• cherry leaf
• oak leaf
• 2 dill umbrellas
• Bay leaf
• carnation
• allspice

Cooking method in stages:

Soak for 6-7 days, changing the water three times a day.

Place on the fire, bring to a boil and simmer over low heat for 15-20 minutes.

Drain the water through a colander and leave the mushrooms to cool for 30 minutes.

Place bay leaf, allspice, cloves, garlic and a couple of pinches of salt on the bottom of the pickling container.

We will also add a couple of cherry leaves and one leaf each of raspberry, horseradish, oak, as well as a dill umbrella.

We lay out the first layer of mushrooms, sprinkle them with a pinch of salt and again lay out the same spices and seasonings as for the first layer.

After laying the last layer, cover the milk mushrooms with leaves.

Cover the container with mushrooms with gauze and put on the press. We put the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure there is brine in the mushrooms, otherwise they will spoil!

If you don’t want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salted water to each of them.

How to salt milk mushrooms quickly and simply not for the winter?

I really like this recipe because you can eat these mushrooms in just 5 days. I don’t like the cold method of salting milk mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning from them increases.

Take the following ingredients:

• Milk mushrooms
• Garlic
• Black peppercorns
• Bay leaf

Cooking method in stages:

Wash and soak the mushrooms for a day, changing the water two or three times during this time.

Place the milk mushrooms in a saucepan with slightly salted water, place on the stove, wait until it boils and then cook over the heat for 20-30 minutes.

Cool the mushrooms until warm.

Prepare garlic, black peppercorns, bay leaf and salt.

Salt each mushroom and place it in a container with the cap down.

Place garlic, bay leaf and pepper on each layer of milk mushrooms.

Place pressure and put the mushrooms in the refrigerator. After 5 days you can enjoy the ready-made salted milk mushrooms, bon appetit!

A recipe for how to pickle black milk mushrooms in a hot way (in brine)

Most often, porcini mushrooms are used for pickling. However, Black is no worse. Especially if you know how to cook them correctly. So try it, for good health!

Prepare:

• Black milk mushrooms
• Dill umbrellas
• Bay leaf
• Garlic
• Peppercorns

Cooking method in stages:

Clean the mushrooms and scrape their stems. Fill with water.

Soak for 24 hours, remembering to change the water for the black milk mushrooms a couple of times.

The next day, drain the water and rinse the mushrooms.

Fill the pan with milk mushrooms with water and put on fire.

After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and cook them over medium heat for 40-45 minutes.

Drain the water through a colander and leave the mushrooms to cool.

Place dill and garlic at the bottom of the jar.

Place a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of milk mushrooms.

Top each layer of mushrooms with dill and garlic.

Cover the top with gauze, place the press and leave in a cool place for 2 weeks.

How to pickle white milk mushrooms for the winter in jars in a cold way - the right recipe at home

My grandmother knows this method. Moreover, her milk mushrooms always turned out very tasty and aromatic. If you want to try it, please come to the table!

Ingredients:

• White milk mushrooms
• Garlic
• Allspice
• Black peppercorns

Cooking method in stages:

Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.

We thoroughly wash each mushroom with a dishwashing sponge.

At the bottom of the pan we place chopped garlic cloves, allspice and black peppercorns, as well as salt at the rate of 1 heaped tablespoon per 1 kg of mushrooms.

Place the mushrooms caps down.

Sprinkle each layer with garlic and pepper.

When the container is 2/3 full, be sure to press down so that the mushrooms release their juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, the salted white milk mushrooms are ready! Bon appetit!

Preparing salted milk mushrooms using cold brine

This recipe was taught to me by a mushroom picker I know, who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.

Take for 1 kg of mushrooms:

• 40 g salt
• bunch of dill
• 1 PC. bay leaf
• horseradish root
• 5-6 cloves of garlic
• pepper - to taste

Cooking method in stages:

Clean and slice the mushrooms.

Place them in a saucepan, pores side up.

For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.

Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.

Add salt and dill.

Add the ground pepper mixture.

Mix everything well.

Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.

Press down the milk mushrooms to make them tighter.

In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!

Attention: if you tightly close a jar of mushrooms, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!

Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)

To make the mushrooms crispy and tasty, you need to salt them cold. However, many are afraid to do this because of the risk of contracting botulism, because milk mushrooms are considered conditionally edible mushrooms.

Therefore, if you are so worried about your health, but at the same time do not want to give up pickled milk mushrooms, prepare them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!

Do you have a favorite recipe for salted milk mushrooms? If yes, I will be glad if you share your experience in the comments. See you again on the blog!