Milk mushrooms have long been considered one of the best among conditionally edible mushrooms. Their name comes from the Old Slavonic "Gruzdi", which means "heap", due to the growth characteristic of Mushrooms in large clusters in one place. Due to their nutritional and beneficial properties, they are popular among culinary specialists. It is best to salt milk mushrooms in a cold way, because this way they will not only retain nutrients, but also become very juicy and fragrant. Guests will definitely appreciate such an appetizer on your holiday table.
Salted milk mushrooms have a pleasant elastic texture, they are especially good as a savory snack seasoned with onions, sour cream and herbs (as in the photo)
Salting Features
Before salting mushrooms, they need to be sorted out well, cut off damaged, rotten or wormy places. It is also necessary to clean the mushrooms of debris, and if the dirt does not leave, soak them for 1 hour in cold water.
Milk mushrooms themselves have a bitter taste and in order to get rid of it, you need to soak them in cold water. To do this, place the mushrooms in a suitable container and fill with water so that it covers them completely. To prevent the milk mushrooms from floating up, press them down with a suitable plate with a small weight on top. After that, you need to leave the mushrooms to soak for 2-3 days, changing the water 3 times a day.
Not all dishes are suitable for salting milk mushrooms, but only enameled, wooden or glass.
Recipes for salting milk mushrooms in a cold way
We suggest that you familiarize yourself with several recipes for pickling mushrooms and choose the most suitable for you.
Thanks to this salting, the mushrooms will be very soft and tasty.
Volume: 5 l
Ingredients:
- fresh white milk mushrooms - 5.5 kg;
- rock salt - 300 g;
- black pepper sweet peas - 2 tbsp. l.;
- garlic - 15 cloves.
Cooking:
Prepare a container for salting. It can be a wooden barrel or an ordinary enamel pan. Cut and put 3 cloves of garlic and 10 peppercorns on the bottom of the dish, sprinkle everything with a generous handful of salt. Start laying the pre-soaked mushrooms in layers with the hats down. Please note that the thickness of the layers should not exceed 5 cm. Spread chopped garlic, a few peppercorns and sprinkle with salt on each layer. Don't be stingy with the garlic, as it gives the mushrooms a rich flavor and prevents mold. After all the mushrooms are laid out, it is necessary to build oppression. Take a dish that is suitable in size, press the mushrooms with it and put some kind of weight on top. Keep the workpiece in a cool place where the temperature does not exceed 10℃. After 2 months of such salting, you can start tasting.
You can learn more about this method from the video:
Although according to many foreign classifications, the black mushroom belongs to inedible varieties of mushrooms, in Russia it has long been respected and considered one of the best for pickling. We offer one of the ways in which you can pickle fragrant and very tasty milk mushrooms for the winter.
Volume: 5 l
Ingredients:
- fresh black milk mushrooms - 5.5 kg;
- rock salt - 300 g;
- garlic - 10-15 cloves;
- grape leaf - 10 pcs.;
- blackcurrant leaf - 10 pcs.;
- cherry leaf - 10-15 pieces;
- horseradish leaf - 10 pcs.
Cooking:
At the bottom of a glass jar, put 1-2 leaves of currants, grapes, cherries and horseradish. Arrange the mushrooms on top in a single layer, caps up. Cut 2 cloves of garlic and add to the jar, cover the entire layer with salt. Lay leaves again, garlic, and then mushrooms, salt. Proceed in the same way until the jar is full. Mushrooms should be packed tightly. The last layer should be only from horseradish leaves, as it has bactericidal properties. The next step is the installation of oppression. It is necessary to choose a load suitable for the neck of the can. Many use a smaller jar filled with water. Salted mushrooms should be put in a cool place and after a month it will be possible to take a sample.
This is the standard method for pickling mushrooms. If you have never encountered salting such mushrooms before, then this method is perfect for you.
Volume: 5 l
Ingredients:
- fresh white milk mushrooms - 5.5 kg;
- rock salt - 300 g;
- dry dill - 10 umbrellas;
- horseradish, root - 5 pcs.;
- horseradish, leaves - 10 pcs.;
- garlic - 10 cloves;
- blackcurrant leaf - 10 pcs.
Cooking:
To begin with, mushrooms need to be soaked in cold water for 2-3 days, changing the water 3 times a day. After that, we get rid of excess moisture by laying them on paper towels. Now sprinkle each mushroom with salt, and then put in layers in a salting container. Between the layers of mushrooms, add peeled garlic cloves and pieces of horseradish root. After filling the container, cover the mushrooms with horseradish leaves, and then with clean gauze folded in half. In conclusion, we put oppression on top of such a weight that, after extracting the juice, the milk mushrooms are completely covered with it. We take the mushrooms to a cool place for 1 month. It is important to ensure that the mushrooms that are on top do not remain dry, otherwise mold will form. After they are salted, we transfer the mushrooms to sterilized jars, but do not twist the lids, but simply close them tightly. We leave to store in the cold. Thanks to salting in this way, the mushrooms will remain snow-white and clean.
Enjoy your meal!
The mushroom has long been considered the best mushroom for pickling. Next, we will tell you how to cook juicy, crispy milk mushrooms in Altai.
Volume: 10 l
Ingredients:
- fresh white milk mushrooms - 11 kg;
- rock salt - 0.5-0.6 kg;
- dry dill - 15-20 umbrellas;
- garlic - 5 heads;
- black pepper sweet peas - 5 tbsp. l.;
- dry cloves - 15-20 pcs.
Cooking:
Pour milk mushrooms with cold water and leave to soak for 2-3 days, changing the water 3 times a day. After that, put the mushrooms in the prepared container in layers. Sprinkle each layer with salt and prepared spices to taste. After the container is filled, the top layer should be covered with clean gauze or a cotton towel. Then install oppression (a jar of water, a stone). Next, the mushrooms should be removed in a cold place. If after a few days the oppression is not covered with brine, then you need to increase the weight of the oppression. In about a month, Altai-style fragrant mushrooms will be ready.
As you can see, pickling milk mushrooms in a cold way is very simple. And most importantly, thanks to such salting, their beneficial properties are not lost. Salted milk mushrooms will be an excellent snack on your holiday table or a valuable ingredient for a variety of everyday dishes.
Video
You can find several recipes for cold pickling of mushrooms in the following videos:
Text: Anna Smirnova
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You don't need to be a networking genius to learn how to salt milk mushrooms hot and cold for the winter. These mushrooms are white beauties waving their hats in forest clearings.
As practice shows, it is difficult to collect them. When they are young, it is problematic to find. Sometimes it seems that they are playing hide and seek with us. And while mushroom pickers are searching, milk mushrooms make their way to the surface, overcoming a layer of mosses and fallen leaves.
When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We have considered the technology of hot salting. Now let's talk about the cold method.
It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend focusing on soaking. The procedure is extremely important. Before salting, clean and rinse the mushrooms well, since it is not necessary to boil. To facilitate the task will help the use of brushes, sponges and brushes.
Ingredients:
- milk mushrooms - 5 kg
- salt - 500 g
- dill tubes
- horseradish leaves
- currant and cherry leaves
- garlic
Cooking:
- Fold the peeled and washed mushrooms into a glass or enamel bowl. A wide pan, basin or bucket will do.
- Fill the mushrooms with water and cover with a large plate. Put oppression on top, then take it to a cool place for three days. Change the water several times daily.
- After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and arrange in containers in which they will be salted.
- Between the layers, make a pillow of horseradish and garlic. When the container is full, cover with gauze folded several times. Put the horseradish leaves and the remaining greens on top of the cheesecloth.
- Put oppression on the circle, which will hide the mushrooms in the brine.
- Take the dishes to the cellar for a month. During this period, watch all the time. The brine should always cover the milk mushrooms. Of course, if you do not want the mushrooms to become moldy.
- After the time has elapsed, move the milk mushrooms into jars without rolling up the lids. Store in a cool place.
This salting technology allows you to cook clean and snow-white mushrooms. Based on them, snacks, caviar or salads are prepared.
The benefits and harms of mushrooms
In conclusion, I will add a few words about the benefits and harms of mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, milk mushrooms are considered the best representatives of the mushroom kingdom. And this is no accident.
The benefits of tasty and fragrant milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and marinated, and eaten with onions and sour cream.
The invaluable benefits are known to people suffering from tuberculosis. This mushroom neutralizes the pathogenic bacillus. Regular use helps to get rid of urolithiasis and kidney failure.
This natural antibiotic is used to treat severe diseases. Mushrooms contain many vitamins. They act as a source of riboflavin and thiamine. No wonder they are used in the pharmaceutical industry.
Harm is due to improper preparation. The composition of milk mushrooms includes milky juice, which causes poisoning. Careful processing allows you to remove toxins. That is why mushrooms are recommended to be thoroughly washed and thoroughly soaked at home.
Plus, due to the high calorie content, milk mushrooms are difficult to digest. Experts do not recommend eating a lot of junk food. People suffering from intestinal upset and gastritis know firsthand about the dangers of mushrooms. And the main reason for the bad effect is considered to be sufficient fiber content. It doesn't benefit everyone.
Mushroom mushrooms are the most favorite among mushroom pickers, which are considered the best among conditionally edible. The structure of the mushroom is fleshy, juicy. Mostly they are salted hot or cold, but there are other methods of preservation. Mushrooms are tasty and fragrant. We propose to consider in more detail several step-by-step recipes on how to salt milk mushrooms at home.
Fresh mushrooms have a slight bitterness, since the porous structure absorbs not only useful, but also harmful compounds from the environment.
With improper preparation of the main ingredient, instead of tasty and fragrant pickles, poison is obtained.
- It is impossible to collect milk mushrooms growing near main roads, industrial enterprises, garbage dumps.
- Before salting, milk mushrooms need to be sorted out, damaged and wormy places removed. If a whole mushroom is damaged, be sure to throw it away.
- Remove forest debris: leaves, twigs. Clean with a brush if necessary. If the dirt does not go away, then put it in an enameled container and pour cold water over it. Cover and leave for 30-120 minutes.
- Cut the mushrooms according to the recipe. You can separate the legs from the hats. Some housewives use the last part to prepare mushroom caviar.
- After the mushrooms have been cleaned and cut, they need to be soaked. This item cannot be ignored. Otherwise, the product will remain bitter, thus spoiling the taste of the finished dish. Put the chopped mushrooms in a suitable container, pour cold water. Put a lid on top, and a heavy object on it. Soak 70-72 hours. Remember to change fluid 2-3 times a day.
- For salting, dishes made of natural wood, glass, or enamel are used. Galvanized can cause a reaction due to which the "forest gifts" will be unfit for food. Clay containers are also not recommended.
Selection and preparation of mushrooms before starting the process
Before you start canning, you need to know how to choose the right mushrooms:
- For salting, young, strong milk mushrooms are used. Otherwise, during harvesting, the hat will become flabby, tasteless, and the characteristic crunch will disappear.
- Mushrooms should be clean, not wormy.
- Do not forget about pre-soaking and removing bitterness.
- As soon as the soaking process is completed, the mushrooms are washed under running water several times.
- Spread in a colander or sieve to drain excess moisture.
That's all - freshly picked milk mushrooms are cooked in the future according to the chosen recipe.
Recipes for salting milk mushrooms at home
There are several ways to salt milk mushrooms at home. We offer to consider the basic step-by-step recipes.
hot way
Components:
- fresh milk mushrooms - 3.8 kilograms;
- clean water - 4.5 liters;
- rock salt - 170 grams;
- lavrushka - 8 leaves;
- black pepper - 12 pieces;
- carnation inflorescences - 8 pieces;
- garlic - 12-14 pieces.
Pre-prepare "forest gifts": sort, clean, rinse and soak with regular water changes for 3 days.
Combine the liquid with table, coarse salt, aromatic spices in a separate saucepan. Place on the stove and bring to a boil at medium heat.
Mushrooms cut, mix with brine. Reduce the power of the hob to a minimum, simmer for 30 minutes. Do not forget to regularly remove the foam from the surface.
Remove mushrooms from the stove. Peel the garlic, chop into slices. Put it in the main mass, mix.
Put under the press for 29-30 hours in the cold.
In the meantime, we start preparing the container. Wash jars, dry in the oven.
Boil the mushrooms and continue cooking for 10-20 minutes. Put the mushrooms into the prepared glass jar and pour over the brine.
cold way
Let's take a look at a simple canning method:
- freshly picked mushrooms - 6 kilograms;
- rock salt - 250 grams.
This recipe is a quick one:
- process mushrooms: sort out, remove debris, rotten places;
- soak for 2-3 days, rinse;
- put raw milk mushrooms in a suitable container. From the indicated amount, 5 layers should be obtained;
- everyone is sure to wake up with salt for canning;
- place a press on top;
- put the finished structure in the cold;
- after 60 days, packaged in sterile jars.
Before serving, mushrooms must be washed to remove excess salt. Optionally seasoned with vegetable oil and sprinkled with fresh chopped herbs.
White mushrooms in cabbage leaves
To salt white milk mushrooms, you need to prepare:
- mushrooms - 2.5 kilograms;
- clean water - 2.5 liters;
- rock salt - 150 grams;
- garlic - 70 grams;
- fresh dill - 50 grams;
- currant leaves - 10 pieces;
- cherry leaves - 10-12 pieces;
- cabbage leaves - 5 pieces.
Sort the milk mushrooms, remove debris and rotten places. Rinse and soak, separate the legs from the caps. For salting, it is recommended to use only hats.
Rinse them under running water. Pour the indicated amount of liquid into an enameled container, add 25 grams of salt. Lay out the mushroom caps, stand for 10-11 hours. Then change the water to clean and continue to soak for another 5 hours.
Strain through a sieve, wait for excess moisture to drain.
Peel the garlic, rinse, and cut each of the cloves into 3 parts.
Wash the dill, shake off excess moisture and chop finely.
Put the mushrooms and other aromatic ingredients according to the recipe in layers in the prepared container. Each of the layers must be sprinkled with plenty of salt.
Place a heavy load on top. Leave for 60 days, after exposing them to the cold. After the specified time, milk mushrooms can be eaten.
Salting with onions
Products:
- milk mushrooms - 2.7 kilograms;
- salt - 130 grams;
- clean water - 2.5 liters;
- onion turnip - 500 grams.
Mushrooms pre-prepare: sort, peel, rinse and soak.
Pour the specified amount of water into a separate container, pour 50 grams of coarse salt. Stir until completely dissolved. Put the prepared mushrooms, cover and leave for 10 hours, rinse well.
Peel, wash and chop the onion heads into rings or strips.
Put the mushrooms in a suitable container, add onion and salt. Stir, put a heavy object on top. Refrigerate for 2 days. Remember to stir every 10-11 hours.
As you can see, pickling milk mushrooms is easy. After the time has passed, pack in sterile jars, pour brine.
Salt in hot brine
How to pickle milk mushrooms in a hot way was written above, but many housewives like their mushrooms to crunch and be perfectly preserved until winter:
- freshly picked mushrooms - 5.4 kilograms;
- table salt -250 grams;
- clean water - 5.4 liters;
- garlic - 2-3 heads of medium size;
- horseradish (root part) - 15 grams;
- tarragon - optional;
- dill umbrellas.
Sort mushrooms, clean from excess debris. Remove the leg, as only caps will be required for salting.
Peel and chop the horseradish root and garlic cloves.
Now let's start preparing the brine. To do this, pour the indicated amount of water into a capacious container, add salt, add dill umbrellas.
Dip the processed mushrooms into it, cook for 30 minutes. Do not forget to regularly clean the foam from the surface. After the specified time, rinse the mushrooms, but do not pour out the brine. Put in a clean container, mixed with garlic and horseradish. Pour hot brine, put a press on top. Put away in the cold. After 14 days, the mushrooms are used for their intended purpose.
in Korean
Components:
- boiled mushrooms - 2 kilograms;
- onion turnip - 0.5 kilograms;
- carrots - 180 grams;
- garlic - 1 head;
- chili pepper - 2 pieces;
- seasoning for salads in Korean - 15 grams;
- oil - 130 milliliters;
- vinegar - 100 milliliters;
- granulated sugar - 130 grams;
- coarse salt - 20 grams.
Peel the onion heads from the husk, chop into strips. Grease the pan with oil, heat and fry the vegetable.
This year, somehow, trips for mushrooms are not encouraging. We have been several times and all attempts have been unsuccessful. And on one of these trips, I came across a family of milk mushrooms. They stood in the clearing, white and beautiful: some of them were smaller, others larger. Family - in a word!
I was delighted with the find, because in those places where we wandered through the forest, they, in principle, do not grow. And here, such good luck!
We love pickled mushrooms. And we especially respect just white milk mushrooms, and, of course, mushrooms. Last year, there were just “sea” mushrooms, and I. But we don’t particularly know the places where milk mushrooms grow, and we rarely collect them. That is why, I considered the find by accidental luck.
And of course, upon arrival home, I took up their salting. I choose the simplest recipe for salting them. When using it, you can already eat mushrooms in a week, and if you really want to, then after 5 days. This option is called the "hot method". It involves boiling mushrooms and then pouring them with hot brine.
Thanks to this recipe, mushrooms are salted much faster than with the so-called "cold method". When salting in this version, the mushrooms should stand for at least one and a half to two months. The cold method has a lot of its advantages, and the most important of them is that the mushrooms retain their forest flavor and stay crunchy for a long time. For pickling in barrels and long-term storage, this is the ideal way.
The hot method allows you to quickly get the product ready for use. Therefore, I personally use it not for long-term storage, but salt to quickly eat salted mushrooms. Although such a workpiece also withstands long-term storage. But it should certainly be stored only in a cold place.
Today we use just such a quick and easy way, and let's dwell on it in more detail.
How to pickle milk mushrooms in jars in a hot way: the easiest recipe
We will need:
- milk mushrooms
- dill
- currant leaf
- Bay leaf
- garlic
- black peppercorns
- hot capsicum
There is no certain number of proportions of ingredients. Everything is put on the eye. Below I will describe in detail what is done and how. And in principle, according to the description and photo, it will be clear what and how much to put in each jar.
I will only have one jar today. Let's take a look at her example.
The mushroom is considered conditionally edible because it has a bitter taste, milky juice. It is for this reason that mushrooms should be soaked in cold water for a long time and thoroughly, with frequent replacement. During this procedure, the bitterness goes away and the mushrooms can be salted.
Mushrooms come in different varieties, and therefore different types. And their main difference is that there are whites and there are black representatives of this species. The first ones are not as bitter as the second ones, and it takes 1 to 2 days to soak them. The second ones need to be soaked for 3 to 4 days. And I met people who soak black milk mushrooms for up to 6 days.
One of the advantages of the hot method is that it is not necessary to soak the mushrooms for such a long time! As I already noted, today we have a very simple and fast way.
This is a brief description of the product that we will prepare today. And now you can proceed to the recipe itself.
Cooking:
1. We, as a rule, carry all mushrooms from the forest. And even if they are bought on the market, they are still forest ones. And so they always have a lot of forest litter and dirt. After all, it happens that they literally have to be dug out of the ground and a pile of leaves. Therefore, we bring them home rather dirty. And I must say that this rubbish and dirt just cannot be cleaned.
Therefore, it is better to start by soaking them in cold water for 20 minutes.
Having previously cut off the remnants of the earth from the leg, put them in a basin with a hat down. Fill with cold water. Put a large flat plate on top as a press to lightly press them. So they are better covered with water and get wet faster.
And for easier cleaning, you can pour a tablespoon of 9% vinegar into the basin. Dirt will be removed much easier and faster.
And while they are soaked in this way, prepare a brush, or a sponge for washing dishes. It is she who is easiest to clean the leaves and clay stuck to the hat.
It must also be said that the mushroom cap has a rather interesting shape. I would compare it to a funnel. And very often in the narrowest place of this "funnel" clay or earth accumulates. You can clean it with a toothbrush. So have it ready just in case.
It is better not to peel the mushrooms with a knife. The hat has a somewhat fleecy terry structure, and if you use such a sharp tool for cleaning, you can break all its natural beauty. With a knife, you can only scrape the leg so that it acquires its natural white color.
2. And so, after the mushrooms have lain in the water for the right time, you can start cleaning them. We use for this both brushes, or a sponge.
Fresh, young specimens are quite light in color. Older specimens already have a yellow cap, and they also have a hollow leg. It is better to cut it off, as it is already quite tough.
If you salt young specimens, then their color will remain white, with a slightly bluish tint. Old mushrooms will have yellowish-gray hues. Of course, they will not be as beautiful as their young counterparts, but they can be eaten.
In Siberia, milk mushrooms are often salted along with mushrooms and mushrooms. The color of the finished dish may in this case differ from the usual. But the taste is amazing!
I also have a few tremors today. I will also put them into action. These mushrooms are always clean and tidy, they apparently always worry about their appearance, which is why they got such a name.
3. Washed mushrooms can be cut into two or four parts, or you can leave them as a whole. It depends on their size. Of course, whole mushrooms always look better than chopped ones. And putting these on the table as an appetizer is a pleasure!
As a rule, if the “catch” is large, then you can sort them, and cook some whole, and cut some. But today I have a rather modest “catch”, and there is nothing special for me to sort. Therefore, I leave small specimens whole, and cut larger ones into two or four parts. And all this will be the contents of one jar.
4. Transfer the washed and chopped (if cut) mushrooms to the cooking pot. A large saucepan or an enameled bucket is good for this, especially if there are a lot of mushrooms. Fill them with water. Salt to taste. The brine should be a little saltier than the usual liquid for our taste, or for example the broth. Depending on the volume of mushrooms, you can add one to three tablespoons of salt.
Since I have very few mushrooms, and only one jar will turn out, I pour only a spoonful of salt.
Salt is best used large, but not stone. It is dirty, and for its proper use, the brine must be prepared in advance, without mushrooms. Then strain, strain. Generally long. And do not take iodized salt, it is believed that its use can cause unnecessary fermentation processes in such a case.
Breasts must be boiled. And you can use two options for this:
- just cook in salted water.
- boil in salted water with the addition of currant leaves, dill and bay leaf.
In the second option, you will get a real brine, which will immediately give a certain taste to the mushrooms. You can boil them in it, and pour the contents of the cans with it.
I choose the first option. I will lay the greens fresh in jars.
5. And so, let the brine boil, then reduce the heat. The brine should not boil much, but it should not simply remain without any movement. Light boiling is the state we need at the moment.
During the cooking process, foam will form. It must be removed. Together with her, we will remove accidentally left leaves and small forest rubbish.
6. Boil mushrooms for 20 minutes. Then put them in a colander and let the water drain. Do not pour out the brine, we will still need it.
7. Rinse and sterilize the jars thoroughly. It is best to use small containers. I have prepared a liter jar, in which I will salt our mushrooms.
Prepare lids. You can use both screw caps and regular nylon caps. Both those and others should also be washed thoroughly, and then poured over with boiling water.
Metal lids can be kept in boiling water for up to 5 - 7 minutes, and even boiled. But kapron should be held in boiling water for no more than 10 - 15 seconds so that they do not melt.
8. Greens also need to be scalded with boiling water.
In each jar, put one dill umbrella, two blackcurrant leaves, one bay leaf, a piece of hot pepper (who loves), black peppercorns - 5 - 8 pcs. You can also put one chopped clove of garlic for flavor.
Optionally, you can also add one or two cloves.
9. Start laying out the mushrooms in layers. If the mushrooms are whole, then put 3-4 pieces down and sprinkle with salt. For this amount, you need one incomplete teaspoon. If they are chopped, then their number should approximately correspond to the above number.
So lay out all the mushrooms in layers. At the same time, try not to crush them, but to invest quite tightly. Extra voids do not allow mushrooms to remain crispy. And yet, try to lay them out not in a mess, but for example, only hats up, or only hats down. This way, the plates of mushrooms will be better preserved, they will not break during storage and when they are further removed from the container.
And don't forget to sprinkle them with salt. Don't worry, there won't be much. Mushrooms are quite dense, and salt is needed so that they can salt well inside. Approximately in the middle, put another sprig of dill and a chopped clove of garlic.
10. Bring the drained brine to a boil and fill the jar with it to the very top. So that when you cover it with a lid, excess liquid spills out. Screw the lid or put on a nylon.
11. Allow to cool and then store in a dark, cool place. Mushrooms can only be stored in the refrigerator in the apartment. You can also use a cold basement in your house.
The finished product can be eaten in a week. Of course, the mushrooms will not have time to gain their strength until the end, but they will already be quite tasty. They gain their full taste in about three to four weeks.
Milk mushrooms can be served with hot boiled potatoes. It is very tasty to season them with chopped onions, season with sour cream or vegetable oil.
Salted milk mushrooms in jars for the winter in a hot way
This is another recipe by which milk mushrooms can be prepared by soaking them first. The recipe is as simple as the one above, but it will take more time. And that's just the time it takes to soak.
As already mentioned, you can soak mushrooms for a day or two. The author of the video offers a day.
Let's see how it's done.
Mushrooms turned out very beautiful, white. And I'm sure very tasty.
Salted mushrooms can be used not only in everyday food, it is always great to serve them to the festive table. Such an appetizer is always welcome on the table for any holiday.
Also with salted mushrooms, you can cook hodgepodges, or. And you can also use them for cooking second courses, or add them as an ingredient in salads. So, or simply not conceivable without the addition of mushrooms. And if in the original we use champignons, or other pickled mushrooms, then with the addition of salted ones, we can get new interesting tastes.
When salted milk mushrooms are in the refrigerator, you can not be afraid that the family will remain hungry. Having quickly boiled pasta, or potatoes, taking out the coveted jar, and seasoning the contents with oil, half an hour after the start of cooking, a delicious welcome dinner will be on the table.
Therefore, if there is an opportunity to salt the mushrooms, do not miss it. Moreover, salting itself with the proposed recipe will not cause you any trouble.
Enjoy your meal!
Mushrooms contain the maximum amount of protein in their composition, which is why the product is of high value. Many housewives prefer to salt milk mushrooms for the winter, so that later they can enjoy a snack at any convenient time. Crispy fragrant mushrooms are served not only to the everyday, but also to the festive table. In order to preserve all the useful elements and remove toxins from the cavity of the mushrooms, it is important to carry out the salting correctly.
Features of the procedure
- Mushrooms have the unpleasant property of absorbing poisons from the environment. You can not eat salted raw milk mushrooms without pre-treatment. Otherwise, instead of useful properties, you will stuff the body with “toxins”.
- The best place for harvesting is considered to be a thicket or clearing away from highways. It is strongly not recommended to collect mushrooms near the highway, industrial plants and other enterprises that emit gases into the environment (unfavorable areas in terms of ecology).
- Before salting, sort out the milk mushrooms, exclude wormy and damaged specimens. As mentioned earlier, mushrooms absorb all the garbage, so it must be eliminated. Scrub the stains with a soft sponge or a child's toothbrush. If the dirt cannot be cleaned, send the milk mushrooms to a basin of water, repeat the manipulations after 2 hours.
- In the process of sorting and cleaning, chop the mushrooms into 3-4 parts along the fibers. If desired, you can separate the caps from the legs, and then carry out the salting separately. Some housewives prefer to pickle hats, and make mushroom caviar from the legs.
- To soak, fill the fruit with cold water completely. Drown the milk mushrooms with a plate, put a three-liter jar of liquid on the dishes (arrange a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, milk mushrooms are washed 3-5 times, while attention is paid to each fetus.
- For manipulations with mushrooms, glass, ceramic, wooden containers are suitable. Do not use metal and earthenware, the first containers oxidize, the second ones absorb all the juice and aroma.
Traditional option
- mushrooms - 6 kg.
- salt (table, coarse) - 320-340 gr.
- Sort through the collected milk mushrooms, eliminate rotten and spoiled specimens. It is also necessary to cut off the holes that were formed from the puncture of coniferous trees.
- Cut off about 3 mm from the leg, rinse the mushrooms in the basin, constantly change the water. Now choose a suitable dish for soaking, send milk mushrooms into it, fill it with cold water.
- Put a plate on top, set oppression (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water, and not floating on the surface.
- Change the liquid every 4 hours so that the milk mushrooms do not stagnate. After 7-10 hours, foam will begin to form in the water, you need to drain it immediately. After that, rinse the mushrooms 3-4 times, pour water again.
- The duration of soaking is 3-5 days, during which time all toxins will come out of the mushrooms. In the process of soaking, the fruits will decrease in size due to the loss of juice. After the mushroom pulp ceases to be bitter, the mushrooms can be salted.
- Chop the milk mushrooms into small pieces (along the fibers), if desired, leave only the hats, and put the legs on the caviar. Put the slices in a suitable dish, sprinkle with salt. Alternate the components in layers (salt-mushrooms-salt).
- After salting, place the contents under the press, placing a flat plate and a bottle of water on top of it. Oppression is maintained for 3 days, throughout the entire period the mushrooms must be periodically mixed (about 4 times a day).
- Sterilize the container in advance using a water bath or oven. Dry the jars, spread the pickled mushrooms on them. Pack the contents tightly, as the milk mushrooms are stored without marinade.
- Seal the composition with nylon lids. Send in the cold, the exposure time is 1.5-2 months, during this period the mushrooms will infuse and be ready for use.
Hot pickling method
- garlic - 6 teeth
- mushrooms - 2.2 kg.
- drinking water - 2.2 liters.
- table salt - 85 gr.
- laurel leaf - 4 pcs.
- pea pepper - 6 pcs.
- dried cloves - 4 stars
- Pre-rinse and soak the mushrooms in running water, change the liquid every 4 hours. The aging period is 3 days, during which time all the bitterness will come out of the mushrooms. The fruits will decrease in volume due to the loss of juice.
- Mix water with bay leaf, salt, cloves, pepper, pour the mixture into a saucepan. Put on the stove, simmer on medium power until the crystals dissolve. Chop the mushrooms and send them to the brine, simmer for half an hour, remove the foam with a slotted spoon.
- Remove the mushrooms from the stove, add chopped garlic to the brine. Set oppression (a flat plate and a five-liter bottle), leave the mushrooms to languish in brine. Send the contents to the cold, wait 30 hours.
- Engage in the sterilization of cans, dry the container. Boil the mixture of mushrooms and solution over high heat for 10 minutes. Pour the contents into hot containers, carefully tamp the milk mushrooms.
- Seal the composition with tin lids, turn the neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until cool, move to the cold.
- purified water - 4.5 liters.
- mushrooms - 4.7 kg.
- onion - 900 gr.
- crushed sea salt - 225 gr.
- Sort the milk mushrooms, eliminate all unnecessary, clean the mushrooms with a soft sponge. Rinse the fruits under the tap several times, then send them to a basin of cold water. Set oppression, soak milk mushrooms for 3 days.
- After 7 hours after the start of soaking, foam forms on the surface, drain the liquid. Change water 4 times a day. When the mushrooms decrease in size, they will lose their bitterness. It is at this point that you can start salting.
- Prepare a solution of 4.5 liters. filtered water and 60 gr. salt, wait for the granules to dissolve. Pour the mushrooms with the composition, leave for 11-12 hours. During the entire soaking period, rinse the fruits 2 times.
- Now remove the milk mushrooms, and set the brine aside, you will need it. Partially dry the mushrooms. Peel the onion, chop it finely (rings or half rings), add milk mushrooms and the remaining salt.
- Put the contents (onions, mushrooms, salt) under pressure, wait 48 hours. Stir the composition of the container every 7 hours. Sterilize the jars, spread the finished mushrooms on them, tamp well.
- Fill with brine, cork with nylon lids, send to the cold or cellar for infusion. After 2 days, you can start tasting mushrooms.
Salting in cabbage leaves
- currant leaves - 25 pcs.
- cherry leaves - 25 pcs.
- mushrooms - 5.5 kg.
- crushed salt - 330 gr.
- garlic - 10 cloves
- fresh dill - 1-2 bunches
- cabbage leaves (large) - 12 pcs.
- drinking water - 5.5 liters.
- Sort the mushrooms, wash the caps with a soft brush, cut off the legs. Rinse the fruits under the tap, then transfer to a basin and fill with cold water. Soak milk mushrooms for 2.5-3 days, renew the liquid every 6 hours.
- When the specified period expires, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 gr. salt with filtered water, wait for the crystals to dissolve. Pour the mushrooms with brine and set oppression, wait 12 hours.
- Remove the mushrooms from the solution every 4 hours, rinse them with plain water. After the allotted time, remove the fruits from the salty liquid, leave in a colander to dry.
- Chop garlic into plates, chop fresh dill, rinse cabbage, currant and cherry leaves. Sterilize the jars, start laying out the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other ingredients.
- Pack the contents so that the mushrooms reach the edges of the jar. Cork with plastic lids, insist in the refrigerator for 1.5-2 months. During this period, the fruits will be salted as much as possible, so you can start tasting.
Before salting, milk mushrooms must be soaked. Such a move will allow the poisons to be removed from the cavity of the mushrooms, making them usable. This step cannot be skipped, otherwise you will not get rid of the bitter taste.
Video: how to quickly pickle milk mushrooms
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