Is it possible to salt milk mushrooms in an aluminum flask? How to pickle milk mushrooms for the winter at home

Milk mushrooms are a special type of mushroom, which were harvested by the ancient Slavs. Traditionally, various side dishes and stews were prepared from them, as well as salted and boiled fruits so that later in winter period to eat. Not every variety of mushroom is suitable for pickling, but knowing a few simple rules, you can cook these mushrooms for future use.

Milk mushrooms are a special type of mushroom, which were harvested by the ancient Slavs.

Pickling mushrooms is inherently unique process, since fruits harvested by this method are subsequently used in various variations- stew, fry and even marinate. At the same time, the mushrooms retain everything beneficial features and natural structure.

Conventionally, the salting stage is divided into several stages:

• Stage 1. Direct preparation of fruits for processing. Each mushroom must be inspected for both mechanical damage and worminess. Next, all the fruits are sorted, since it is impossible to allow several types of pickling in one container. First of all, this can spoil the taste of the final dish due to the difference in structure and taste characteristics varieties.
• Stage 2. At this step, each mushroom must be cleaned of skin, dirt or other debris accidentally brought from the forest. Some types of fruits cannot be washed under running water, as this will only spoil their structure. However, milk mushrooms can be treated with liquid - this will not affect their taste. Soak the milk mushrooms in ice water for several hours, or ideally overnight. During this time, toxic substances or bitterness will come out. It is recommended to change the liquid every 2-3 hours, depending on its color change. If the mushrooms are not too fresh or very dirty, then first you need to soak them for 2-3 hours in water with added salt, and then in plain water.
• Stage 3. At this step, the washed and soaked fruits need to be cut into pieces of the same size. Large milk mushrooms are cut into 8 pieces, and small ones into 4-6 slices. Please note that the size of the slice should not exceed five centimeters in length, as in this case the milk mushrooms will not pickle well. The stems of agaric mushrooms are not recommended for use, so they must be completely cut off.
• Stage 4. The mushroom ambassador himself. There are several technologies for this process applicable to milk mushrooms - cold, hot and dry. Cold is preferred.

Cold method of salting milk mushrooms (video)

Step-by-step recipe for cold salted milk mushrooms in barrels

Cold Ambassador milk mushrooms provides for the complete absence heat treatment mushrooms Thanks to this, they turn out dense and juicy. For this type of salting you need:

• milk mushrooms;
• salt (at the rate of 10 grams of salt per 1 liter of water);
• oak barrel.

Cold salting of milk mushrooms is carried out according to the following algorithm:

1. Pre-washed and chopped mushrooms must be placed tightly in a bowl with a large diameter, with the caps facing down, in one or two layers. In this position, they need to be filled with lightly salted water for several days to get rid of excess bitterness.
2. Next, you only need salt and mushrooms. Table salt should be taken on the basis that it should be about 4% of the total mass of mushrooms. For example, if the milk mushroom is only 1 kilogram, then 40 grams of salt are needed.
3. The most important thing in cold salting is to arrange all the fruits correctly. Bottom oak barrel completely covered with salt, and then currant, horseradish, cherry or dill leaves, a few bay leaves and a couple of cloves of garlic are placed on it. Next comes a layer of milk mushrooms, placed caps down. The fruits are then covered with salt and several peas of allspice. After that - again a layer of mushrooms and again greens. In this way, alternate layers until the barrel is filled. The last layer is currant or cherry leaves.
4. A wooden lid of smaller diameter than the container itself is installed on the barrel. You can use it instead large dish or a plate. A load is placed on top.
5. In this form, the mushrooms are transferred to the basement or any other cool place for 1 month. After 35-40 days, the fruits are ready to eat.

Cold salting of milk mushrooms involves the complete absence of heat treatment of mushrooms

How to cold salt milk mushrooms in jars for the winter

Salting in jars is not too different from the technology for preparing mushrooms according to the previous recipe. However, there are still a few differences.

You will need:

• milk mushrooms (white);
• currant leaves;
• horseradish leaves;
• Bay leaf;
• allspice peas;
• black peppercorns;
• non-iodized table salt.

Hot method of salting milk mushrooms (video)

The recipe is simple:

1. Soak pre-cleaned mushrooms in salted water for about two days. This removes all the bitterness from the fruit.
2. Prepare the jars - wash and scald with boiling water, wipe dry.
3. Each of the fruits from the total mass must be carefully rolled in salt and placed in jars. Mix the seasonings with them, add salt, horseradish root and other spices.
4. Place gauze folded in 3-4 layers on the surface of the milk mushrooms. Place all the leaves (cherries, horseradish or currants), other herbs and spices on it.
5. Place a small plate on top, or several if there are a lot of cans. A load in the form of a small weight or half liter jar with water. This is done so that the milk mushrooms release juice, which should cover them completely. If the juice released is not enough, add salted water to the jars.
6. It takes about 1 month to salt the milk mushrooms in this way, after which they are transferred to a container suitable for consumption. If during this time mold appears on the surface of the mushrooms, the walls of the jar, or the plate itself, then the item should be washed with hot water.

Salting milk mushrooms in a cold way will not be difficult for any housewife.

Recipe for cold salted milk mushrooms in a hurry

For instant cooking milk mushrooms you will need:

• about five kilograms of mushrooms;
• 1 head of garlic;
• About 500 grams of salt.

The mass of salt should be calculated so that it is approximately 4% of the total mass of mushrooms.

Cold salted milk mushrooms in a hurry

Let's start cooking:

1. Rinse the milk mushrooms under running water, remove dirt and cut off the stems.
2. Leave them to soak for 5 days, changing the water every 12 hours. The degree of readiness of milk mushrooms is easy to determine - the cut fruit must be applied to the tongue. If it doesn't sting or taste bitter, then it's ready!
3. Cut each mushroom into several pieces. Place in layers in a bowl, sprinkling with salt and chopped garlic cloves. Place a bend on top.
4. In this position, the mushrooms should stand for 3-4 days. They need to be stirred daily. The fruits will release a lot of juice - don’t worry, that’s how it’s supposed to be.
5. After three days, place the fruits in jars, filling the container very tightly. Close with screw caps.
6. After a week, the mushrooms are ready to eat.

Serve with spices - dill, vegetable oil and onions.

How to quickly pickle milk mushrooms (video)

Let's summarize:

• Before eating, milk mushrooms must be carefully prepared. Damaged fruits and insufficiently cleaned parts should not be used. This can ruin the entire harvest.
• There are several ways to salt mushrooms, but the most preferable is cold.
• The salting time for milk mushrooms depends on the method of preparation. On average, the fruits can be consumed after 1-1.5 months.

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Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health, And useful substances, but has a bitter aftertaste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and delight yourself all winter with delicious everyday and holiday snack, just soak the mushrooms and start pickling.

This article has collected best recipes, how to salt milk mushrooms at home and properly process mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is collecting them.

So as not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and under no circumstances eat raw.

These are the foods that absorb the most greatest number poisons, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

1. Before pickling, carefully sort the mushrooms and discard any wormy or damaged ones. Rinse the rest thoroughly.
2. If stains cannot be removed under running water, brush them off with a toothbrush.
3. To withdraw everything harmful substances, lower for two hours in a basin with cold water.
4. Next, for pickling, cut into 3-4 pieces. You can also salt only the caps and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, place a plate on top and put pressure on it. Mushrooms should be in liquid and not floating on the surface.
6. During the soaking process, the milk mushrooms will lose all their bitter juice and noticeably decrease in volume.
7. Use ceramic, wood or glassware. You should not salt milk mushrooms in metal or clay containers. The metal oxidizes, and the clay absorbs all the aroma.

Before cooking, mushrooms need to be washed and soaked.

Method No. 1. How to salt milk mushrooms at home in a cold way

This is the easiest recipe for pickling mushrooms, since it eliminates the need to prepare brine.

You will need:

1. 1 kg white milk mushrooms
2. 40 g salt
3. Bunch of dill
4. 2 bay leaves
5. 5 cloves garlic
6. Horseradish root
7. Black ground pepper taste

Cold way preparations

Step-by-step preparation:

1. At the first stage, soak the mushrooms for three minutes, as indicated above, to remove all the bitterness from them.
2. Next, in a deep bowl, chop the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, add salt and ground black pepper to taste.
3. Take a jar for pickling. Place a little mixture on the bottom, pieces of mushrooms, and the pickling mixture again and alternate layers until the ingredients are gone.
4. We compact it with a wooden masher, close it with a plastic lid and put the jar in the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method No. 2. How to salt milk mushrooms at home using a hot method

This method of salting is considered the safest, since when boiled, all the natural bitterness will be removed from the milk mushrooms, bad smell, and additional heat treatment will protect your health.

You will need:

1. 1 kg white milk mushrooms
2. 60 g salt
3. 5 cloves garlic
4. 10-12 black peppercorns
5. 10-12 blackcurrant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step-by-step preparation:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and place them in a pan with water. Bring to a boil.
2. Cook over low heat for five minutes, periodically skimming off the foam.
3. Place in a colander and rinse with cold water. Let it drain and dry.
4. We compact the mushrooms into a jar in layers, adding black peppercorns, currant leaves, halved garlic cloves and dill umbrellas.
5. Fill with mushroom broth.
6. Let the snack cool, cover with plastic lids and store in a cool place. For complete salting, milk mushrooms will need about a month and a half.

Advice: metal lids They are not suitable for clogging milk mushrooms, because they tend to actively oxidize.

Method No. 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels several kilograms - and this is the main difference between this method.

This type of mushroom usually grows in whole families - if you manage to find one such family, it means there are several more hiding nearby.

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half a head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step-by-step preparation:

1. At the first stage, we process the mushrooms traditional way: clean, wash, soak for three days.
2. Wash the barrel thoroughly, scald with boiling water and dry.
3. Place the prepared mushrooms in it, arranging each layer with spices: chopped dill and garlic, finely chopped bay leaf, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until we run out of ingredients. Cover the top layer with gauze or a clean linen napkin. We place a heavy press on top - if this is not done, the milk mushrooms will not release juice.
5. During the salting process, the milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Advice: it is strictly forbidden to use iodized salt, otherwise the mushrooms will turn black.

Method No. 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

This pickling method is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The simplest recipe

Step-by-step preparation:

1. We soak the mushrooms for three days using the already known method.
2. Then we take a glass or wooden bowl for salting and lay out the milk mushrooms in layers, generously sprinkling each one with salt.
3. We place a press on top and keep the workpiece under pressure for three days.
4. During this time, mix the milk mushrooms 4 times a day.
5. After which we place the mushrooms in small, pre-sterilized jars, seal them with nylon lids and store them in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onions
4. 250 g coarse salt

With onion

Step-by-step preparation:

1. Soak the mushrooms for three days.
2. Prepare a brine from water and 60 g of salt. Pour the milk mushrooms with the resulting mixture and leave for 12 hours. During this time you need to rinse them twice plain water, taking it out of the brine and putting it back.
3. We take out the milk mushrooms, preserving the brine - we will need it later.
4. Peel the onion and chop it finely.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under pressure and wait 2 days. Stir the mixture every 7 hours, then place it in sterilized jars and compact well.
7. Fill with brine, seal with nylon lids, put in the cold or cellar for 2 days, after which you can try the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack we have prepared for you the best unusual way pickling milk mushrooms.

You will need:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Milk mushrooms, salted with cabbage

Step-by-step preparation:

1. We prepare the mushrooms in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We set the pressure and wait 12 hours.
2. Every 4 hours, take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. Wash cabbage, currant and cherry leaves.
4. Place the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We cover the finished milk mushrooms with nylon lids and leave for a month and a half, after which we begin tasting. Bon appetit!

Tip: how to quickly and easily sterilize jars for winter preparations, read the article at the link.

Another interesting recipe You will learn how to salt milk mushrooms at home for the winter from this video:

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 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. Collected great amount information on how to make pickling white milk mushrooms for the winter a simple and enjoyable activity that allows you to prepare healthy and delicious 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 salt white milk mushrooms at home, and you should choose the most suitable one for yourself. suitable method. 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 processing into persistent food products, i.e. canned.

The right recipe for how to salt white milk mushroom, 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 cooking natural canned food microflora is killed by the high temperature at which canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed high temperature during cooking and then by action acetic acid and table salt. When salting mushrooms, fermentation occurs, during which sugars turn into lactic acid. The latter together with table salt and 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, they are placed in the same bowl. new layer mushrooms, 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, and pour clean water and leave for 1-3 hours to allow any adhering particles of debris and dirt to soak. 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 root, and dill stems are placed on top of it to give the mushrooms 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 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 there is no suitable stone, you can take 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 (for 1 liter of water, 20 g of salt and 1 teaspoon citric acid).

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 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 own recipe 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, loadings - 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 nylon cover and put 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(for 1 liter of water take 50 g, i.e. 2 tablespoons of salt). 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 boil, wipe the inner edge of the dish 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: 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 pleasant taste 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

Choose suitable recipe 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 you familiarize yourself with the most in interesting ways 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).

Cleaned and washed mushrooms are blanched: placed on a sieve, poured generously with boiling water, steamed or a short time immerse in boiling water 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. The dishes with soaked mushrooms are placed in the cold, better 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 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 mushroom is one of the most delicious and valuable mushrooms. It is quite juicy and meaty, and has its own special aroma. Due to their specific bitterness, these mushrooms are used mainly for pickling. We will tell you how to pickle milk mushrooms in a cold and hot way. In this article we have collected the most interesting recipes in our opinion.

Preparing mushrooms

Before salting milk mushrooms, they must be properly prepared. Carefully sort the mushrooms, cut out any wormy or damaged areas. At the same time, clean them of forest debris. Rub the most contaminated areas with a soft brush, and if this does not help, soak the milk mushrooms in water for 2-3 hours.

The next step is soaking. If this is not done, there will be bitterness in the pickles. Pour cold water over the mushrooms until it completely covers them. To prevent milk mushrooms from floating, place a lid on top and a weight on it. The duration of soaking is at least 3 days. Change the water twice a day.

Remember that not every dish is suitable for soaking and subsequent salting. Use only glass, wood or enamel containers. In galvanized steel, a reaction may occur that will render the product inedible. Clay containers are also considered unsuitable for preparing salted mushrooms.

After soaking, rinse the mushrooms several times. If there are few of them, then pay special attention to each. IN general recipes Pickling milk mushrooms is simple, they determine your further actions.

Recipe No. 1

Milk mushrooms salted in hot brine with spices and herbs. To prepare mushrooms for this recipe, you will need: black milk mushrooms - 2 kg, water for brine - 1 l, black and allspice peppers - 10 pieces each, dill seeds, cabbage, cherry and currant leaves, clove seeds, garlic - 2 cloves, horseradish, salt.

Method of preparation: when the mushrooms are prepared, blanch them in salted, boiling water (for 3 minutes). After blanching, leave them in water and prepare the brine. Salt the water for the brine, add pepper, dill seeds, clove seeds, bring it to a boil and boil for about 20-25 minutes.

Now drain all the water from the blanched mushrooms and place them in a colander to drain all the liquid. Place the milk mushrooms in a container with boiling brine and cook for 30 minutes. After this, turn off the brine, add cherry and currant leaves, garlic, horseradish. Place on top cabbage leaves, the basis for oppression and the heavy load itself. Place the pan in a cool place for 4-5 days. Remember, if the mushrooms are not completely covered with brine, they will lose their appetizing appearance. At the end of the specified time, place the mushrooms in sterilized jars, fill with brine and roll up the lids. Store for a month in a cool place.

Recipe No. 2

Boiled milk mushrooms in hot brine. Required Ingredients:milk mushrooms - 2 kg, water for brine - 1 l, bay leaf, black peppercorns, cherry and currant leaves, garlic - 2 cloves, horseradish, salt.

Method of preparation: boil water and add salt. Place the milk mushrooms in a container and cook for 15–20 minutes. Meanwhile, start preparing the brine. Dissolve 2 tbsp in 1 liter of water. l. salt, add all the prepared spices. Garlic and horseradish will be needed later. Mushrooms and brine should be cooked in separate pans. Place the finished milk mushrooms in a colander to drain excess water. Then transfer them to boiling brine and boil again. Cooking time is 30 minutes. Remove the pan with mushrooms from the heat, add horseradish and garlic. Place a circle on top and a light weight on it. Make sure the mushrooms are completely immersed in the brine. Leave them in a cool place for 5-6 days. At the end of the allotted time, place the pickles in sterile jars and roll up. Store the preserves in the cellar for 30–40 days.

Recipe No. 3

Milk mushrooms, pickled in jars (without vinegar). To prepare mushrooms you will need: milk mushrooms - 1 kg, garlic - 3-4 cloves, black currant leaves, dill umbrellas, black pepper - 10 peas, salt.

Method of preparation: thoroughly wash the food (including garlic) and chop the mushrooms (depending on the size of the jar). Remove all the skins from the garlic and pass it through a meat grinder. Add crushed garlic to the water and bring it to a boil. Immerse the mushrooms in boiling water and cook for 5 minutes. Take a sterilized jar, put currant leaves, a little salt, dill, and peppercorns on the bottom. Sprinkle each layer of milk mushrooms with spices and salt. Add the water in which the mushrooms were cooked. Roll up the jars, cool them and put them in the refrigerator. After 1-1.5 months, the pickles are ready for use.

Recipe No. 1

Milk mushrooms pickled in cabbage leaves. Required ingredients: water – 5 l, mushrooms – 5 kg, garlic – 1 head, salt – 0.3 kg, fresh dill – 100 g, cherry leaves – 20 pcs., currant leaves– 20 pcs., cabbage leaves – 10 pcs.

Method of preparation: dissolve 50 g of salt in 5 liters of water and pour over the soaked mushrooms. Soak them for 8–12 hours in salted water. Rinse, change the water to clean water and soak again for 3-5 hours. Drain the liquid and dry the mushrooms. Chop the peeled garlic (cut each clove into 2-3 parts). Wash, cut and dry the dill. Lay the milk mushrooms in layers, sprinkling with salt, dill, cherry leaves, cabbage, currants and garlic cloves. Place a pressure on top and place the container in the cellar for two months. After this time, mushrooms are allowed to be eaten.

Recipe No. 2

Milk mushrooms pickled in jars with onions. Required ingredients: milk mushrooms – 5 kg, onions – 1 kg, water – 5 l, salt – 0.25 kg.

Method of preparation: pour salted water over the mushrooms (50 g of salt per 5 liters of water). Keep them in the brine for 12 hours, then rinse them twice under running water and dry them a little. Peel and cut the onion into thin rings. Mix milk mushrooms evenly with onion, salt and place a weight on top. Keep the pickles under pressure for two days, stirring every 8–12 hours. Place the mushrooms in sterile jars, fill with the resulting brine, cover with plastic lids and refrigerate.

Recipe No. 3

Milk mushrooms salted in a barrel in the classic way . Required ingredients: milk mushrooms – 5 kg, dry dill – 3-5 sprigs, salt – 0.15 kg, cherry leaves – 10 pcs., currant leaves – 10 pcs., horseradish leaves.

Method of preparation: line the bottom of the prepared pan or barrel with cherry and currant leaves, as well as half of the dried dill. Place the milk mushrooms caps down in a thick layer, and sprinkle salt on top (at the rate of 25-30 g of salt for each layer). Repeat layers until you run out of milk mushrooms. Place horseradish leaves and remaining dill on top. Cover the food with a cotton cloth or clean towel, place a flat dish and a small weight. Keep the milk mushrooms in the cellar until they are completely salted (at least 40 days).

Until the frost comes, mushroom theme very relevant. Milk mushrooms - late mushrooms, collection is underway at full speed until the frosts.

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...