How to cold pickle milk mushrooms step by step. Milk mushrooms pickled for the winter

Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value. All the variety of recipes is based on two methods of preparation: cold and hot. Each of them will be able to give the meaty mushroom caps not only the desired crunchiness and aroma, but also remove the contained toxins.

How to pickle milk mushrooms?

Salting of mushrooms is done cold or hot. Both involve pre-soaking the mushrooms in water for three days. After the procedure, in the cold - the mushrooms are sprinkled with salt and sent under oppression, in the hot - they are boiled in brine and are under load for a day, boiled and laid out in containers.

Mushrooms tend to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak them in water for 2 hours.
In the process of busting, you can separate the legs from the caps, cut the caps according to the recipe.
With the main three-day soaking, the mushrooms should be poured with cold water, set the oppression and change the water once a day. After the end of the process, rinse the mushrooms thoroughly.
Particular attention should be paid to the dishes. Only glass, ceramic or wooden containers are used for soaking.

Quick salting of milk mushrooms is the simplest harvesting option. In fact, this is one of the versions of the hot salting method in which the mushrooms are boiled, sprinkled with salt and put under oppression for several days. The amount of brine is controlled by the water remaining from the cooking. As a result, the mushrooms acquire a crispy texture and are salted in a week.

Ingredients:

milk mushrooms - 10 kg;
salt - 500 g;
bay leaf - 6 pcs.;
allspice - 10 g;
water - 8 liters.

Preparation

Before you salt the milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
Top up with remaining water and cook for 20 minutes.
Strain the water and put it in the cold.
Cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days.
Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms hot?

Suitable for especially busy housewives. This is a convenient option for processing large quantities of mushrooms. To do this, the milk mushrooms are boiled, cooled, poured with fresh brine, put under oppression and after 3 days are laid out in banks. The cooking time is compensated by the lack of bitterness and delicate taste.

Ingredients:

mushrooms - 500 g;
dill umbrellas - 2 pcs.;
horseradish leaf - 2 pcs.;
water - 3 l;
salt - 60 g;
bay leaf - 1 pc .;
clove of garlic - 3 pcs.

Preparation

Pour the milk mushrooms with 1.5 liters of water with 30 g of salt and cook for 15 minutes.
Make new brine from the remaining water and salt.
Put mushrooms, laurel in the brine and cook for 20 minutes.
Remove from heat, add spices and press down.
After 6 days, transfer to clean jars, fill with brine and put salted milk mushrooms in the cold for 45 days.

Especially delicious. This method does not provide for heat treatment: the mushrooms are simply sprinkled with salt and put under pressure. With such salting, milk mushrooms retain all the nutrients and are saturated with the aromas of herbs and spices. The latter give the mushrooms strength, crispness and excellent taste.

Ingredients:

mushrooms - 4.5 kg;
salt - 500 g;
horseradish leaves - 6 pcs.;
horseradish root - 1 pc .;
clove of garlic - 8 pcs.;
cherry leaves - 5 pcs.;
water - 4 l;
dill umbrellas - 3 pcs.

Preparation

Before you salt the milk mushrooms, fill them with water for 3 days.
Transfer to a clean bowl, add salt and spices.
Put it under oppression and send it for a month in the cold.

Salting white milk mushrooms with a short soaking and blanching will allow you to enjoy crispy harvesting in 25 days, which is appropriate for a short shelf life of this type of mushroom. This "flaw" is perfectly compensated by the expressive color and juicy dense pulp, which is ideal for this method of preparation.

Ingredients:

milk mushrooms - 3 kg;
salt - 20 g;
water - 2.5 l;
black pepper in a pot - 10 g;
currant leaves - 4 pcs.

Preparation

Before salt the white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
Rinse, blanch for 5 minutes.
Divide into jars, add 140 g of salt and spices.
Store cold for 25 days.

Salted black milk mushrooms are a popular delicacy for which experienced mushroom pickers advise the cold method. Salting in cabbage leaves is the easiest and relatively quickest option to turn bitter mushrooms into an excellent preparation. Soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

mushrooms - 5 kg;
cabbage leaves - 7 pcs.;
salt - 400 g;
horseradish root - 1 pc .;
dill umbrellas - 15 pcs.;
head of garlic - 1 pc .;
currant leaves - 10 pcs.

Preparation

Before you salt black milk mushrooms, put them in a solution of 170 g of salt and 10 liters of water for 3 hours. Rinse.
Salt in 220 g of salt and spices.
Cover with cabbage leaves and put under pressure for two days.
Divide into jars and refrigerate for 2 months.

The recipe for pickling milk mushrooms is variable. So, pre-soaked and boiled mushrooms can be an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with the traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

mushrooms - 3.5 kg;
onions - 900 g;
carrots - 400 g;
head of garlic - 2 pcs.;
oil - 300 ml;
sugar - 200 g;
salt - 50 g;
vinegar - 200 ml.

Preparation

Soak the milk mushrooms for 3 days, rinse and boil.
Cut onions, carrots and mushrooms into strips.
Fry the onions.
Combine vinegar, salt, sugar, oil and garlic.
Pour marinade over mushrooms and vegetables and refrigerate.

The old way of pickling milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms were saturated with tannins and became crispy and aromatic. Another advantage was that as they were harvested, new mushrooms could be reported. The disadvantage of this method is that the milk mushrooms must be washed well after salting.

Ingredients:

milk mushrooms - 10 kg;
salt - 500 g;
horseradish leaves - 10 pcs.;
dill umbrellas - 15 pcs.

Preparation

Soak the mushroom caps for 3 days.
Put some of the herbs and salt on the bottom of the barrel.
Lay the mushrooms in layers, adding salt.
Put under oppression for 2 months.

Salting dry mushrooms, or white loading (the mushroom got this name because of the dry cap), is simple. The absence of bitterness allows the use of a dry salting method, which does not require pre-soaking of the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkling with salt.

Milk mushrooms are delicious mushrooms. They are black, yellow, or white in color. But they have a specific bitterness, so they are mainly used for salting. There are a huge number of different recipes that allow you to properly harvest them for the winter. Many housewives most often perform salting of milk mushrooms in a hot way. The mushrooms come out crispy and flavorful.

Useful properties and harm

This representative of the genus Mlechnik is considered to be conditionally edible. It is rich in vegetable protein, so it can easily replace meat. Milk mushrooms contain a huge amount of calcium, potassium, phosphorus and magnesium. In addition, they contain various vitamins:

retinol;
ascorbic and nicotinic acids;
tocopherol;
thiamine and riboflavin.

People with tuberculosis need to add these mushrooms to their diet. It is known that they contain substances that inhibit the pathogenic bacillus. Milk mushrooms also help with kidney failure and urolithiasis. This natural antibiotic is used to combat certain pathologies. Due to the presence of a huge amount of vitamins, it is often used in pharmaceuticals.

If not cooked properly, the milk mushroom can harm the body. It contains milky juice, which can cause poisoning. In order to destroy toxic substances, the product requires careful processing. That is why such mushrooms are advised to wash well and soak after harvest.

Milk mushrooms are a very high-calorie product. They are poorly digested in the stomach, which is why it is not recommended to eat them in large quantities. For gastritis and intestinal upset, it is also better to stop eating mushrooms, as they contain a lot of fiber, which is not beneficial for everyone.

Preparing for salting

It should be borne in mind that not all dishes are suitable for soaking and further preservation. It is best to use a wooden, enamelled or glass container. In a galvanized pot, a reaction can occur that makes the mushrooms unusable. Also, do not use clay pots for such purposes. After soaking, the milk must be rinsed well.

Hot salting method

Before proceeding with salting, it is necessary to cut off the legs at the base of the mushrooms (no more than 1 centimeter should remain). During this, they are carefully examined and rotten places are removed. The cap of each weight should be washed thoroughly to get rid of dirt and debris.

Large specimens are cut into several pieces depending on size, while small ones are left intact. Then the mushrooms are put in a container, filled with water and slightly salted. They are brought to a boil and kept on fire for another 5 minutes. During the cooking process, foam forms, which must be removed. Then all the mushrooms are caught with a slotted spoon. Rinse the milk mushrooms with cold water and put them in a colander so that they cool faster.

Salt is poured into a sterilized jar, a few peppercorns, black currant leaves and dill are added. The first layer of boiled milk mushrooms is laid out on these ingredients. Then you should repeat everything again. It is recommended to lay the mushrooms tightly enough.

After cooking, the broth remains, and it is he who is poured into the jar with the ingredients laid out. You will have to wait for a while until all the air is out. When bubbles appear on the surface, you can proceed to rolling, and do not use metal lids. Banks are cooled and put away in a cool place. They must be stored for more than 1 month.

Salted milk mushrooms cooked in a hot way are very tasty and aromatic. This method is also suitable for salting dry mushrooms.

Canning black mushrooms

Mushrooms are not inferior in calories to meat. Every good chef has his own way of preparing pickles. With the cold method of salting, mushrooms do not need heat treatment. Milk mushrooms have firmness, special taste and are ideal for salting. They are also pickled and added to salads. Cold cooking salted milk mushrooms helps to better preserve the beneficial substances of the mushrooms.

Preparation for salting

It is necessary to collect mushrooms and other gifts of nature in ecologically clean areas, away from roads and factories. Otherwise, you run the risk of getting all the absorbed toxins. Milk mushrooms should be chosen young, clean, not affected by worms. They need to be prepared for the salting process:

Recipes for cooking pickled milk mushrooms for the winter

Recipe and suitable container

Traditionally, milk mushrooms are salted in oak barrels. With this method, mushrooms absorb the aroma of wood.which makes them much tastier. But not everyone has oak barrels. Small quantities of enamelled pots, glass containers with a wide mouth and ceramic dishes are suitable for cold pickling of milk mushrooms.

When salting milk mushrooms in a cold way, it is allowed to use both whole mushrooms and mushrooms cut into several parts. For 1 kilogram of mushrooms, 35-40 g of salt is required.

How to cold pickle milk mushrooms, step by step recipe:

Put fresh or dried dill, black peppercorns, bay leaves, cloves, chopped horseradish, garlic, black currant and cherry leaves on the bottom of the pickle container. Do not forget that an excessive amount of spices will interrupt the taste of the milk mushrooms.
Put a layer of mushrooms on top of the spices, sprinkle them with salt and put a few peas of black pepper. Continue to alternate layers of spices and milk mushrooms, sprinkling with salt, until the container is full. At the end, put horseradish leaves.
Cover the container with sterile gauze and a lid. The lid should be smaller than the neck of the container. Press down the lid with a kettlebell or a can of water.
It is better to store pickles in a cool place or refrigerator.

After a month and a half, the product will be ready for use. Under the oppression, the mushrooms will secrete juice and settle.

Working with mushrooms requires attention and certain skills., as well as compliance with some rules:

Even in the days of Ancient Russia, people knew recipes for salting various types of milk mushrooms. They were collected not in baskets, but in whole carts and salted in bulky wooden barrels, so that later they could enjoy this exquisite taste during feasts and feasts. If you happen to be engaged in such culinary experiments on your own, you probably know that the process of pickling and salting such forest mushrooms takes a very long time. Fortunately, modern chefs know how to quickly pickle milk mushrooms, and are happy to share their recipes.

Ingredients:

milk mushrooms - 1 kg.;
salt - 0.05 kg.;
black pepper - 10 or 12 peas;
water - 2 l.;
garlic - 1 head;
dried dill;
fresh horseradish leaves;
bay leaf.

Cooking process:

If you want to quickly, you should know that without a thorough three-day steeping, these foods are not entirely safe to eat. In any case, fresh mushrooms must be very carefully peeled and soaked in cold water, which must be changed from time to time.
After soaking, rinse the food, put it in a deep saucepan, fill it with water and be sure to salt it. In this liquid, the mushrooms should be boiled in order to finally boil the bitterness and small particles of debris. The brine itself is prepared separately, according to the proportions that were indicated in the list of ingredients. To do this, boil water with salt, bay leaves and black pepper.
When the brine is ready, the pre-boiled mushrooms should be dipped into it and cooked for about 10 minutes. Only then can you add peeled garlic and dry dill seeds to the pan. Stir the mixture thoroughly with the mushrooms, cover with a lid or flat plate, and then wait for the brine to cool completely at room temperature.
In this form, the pan with milk mushrooms should be stored in a cold place for several days, but not more than a week. Then they can be packaged in sterilized jars, poured with marinade, add a little vegetable oil for taste to each jar and send the pickles to the refrigerator. Such a quick salting of milk mushrooms will not take you much time and practically will not cause trouble. They will be completely ready for use in three or four weeks, but in 10-15 days such milk mushrooms are already very tasty.

Fast cold salting

Ingredients:

milk mushrooms - 10 kg.;
rock salt - 0.4 kg.;
garlic - 5 heads;
dried dill - several stems;
leaves of currant and horseradish.

Cooking process:

Quickly and simply, milk mushrooms are salted in wooden barrels. First, you will need to wash them thoroughly under running water, paying special attention to this procedure. Then the cleaned mushrooms are put into a deep soaking dish. This can be a bucket, an enamel pot, or even a barrel. Cold water should completely cover each lump. They will remain in this form for about three days, the water must be changed every 3-5 hours, otherwise the products will sour and deteriorate.
The soaked milk mushrooms can be rinsed a little, dried and laid in layers on the bottom of the barrel for salting. Lay the mushrooms with their caps down, very tightly to each other and sprinkle each layer with salt along with herbs and spices. The topmost layer should be covered with horseradish leaves, and a thick layer of clean gauze should be placed on top, which should become a support for a wooden circle with oppression. Under pressure, the mushrooms will release juice. It is necessary that it completely covers the food.
The marinade level in the barrel should be monitored for 3 or 4 weeks. This is how much time the products need for complete salting and acquiring an excellent taste. Mold may appear on the surface of the pickles; it must be removed in time.

Accelerated version of salting from boiled mushrooms

Ingredients:

milk mushrooms - 10 kg.;
dill seeds;
cabbage leaves;
rock salt;
garlic.

Cooking process:

Sort out freshly harvested mushrooms, throw away spoiled foods and free the mushrooms from grass, debris and dirt. After that, they need to be folded into a deep bucket or bowl and filled with cold water, which will completely cover the milk mushrooms. The mushrooms should be allowed to stand for about 2-3 hours.
Then each mushroom will need to be rinsed under running water, rubbed with a brush, removed from the legs and sent to a deep, clean bowl. Many mushroom pickers believe that you can get rid of the bitterness of milk mushrooms without prolonged soaking. Instead, the mushrooms are put on fire in a saucepan of cold salted water, brought to a boil, and cooked for about half an hour. The cooking procedure should be repeated again with a new portion of water. It is due to this that a really fast ambassador of milk mushrooms is obtained.
Remove the boiled mushrooms from the pan using a slotted spoon and cool. It is better to drain the broth, but some housewives leave it in the refrigerator for making soups and sauces.
Salting milk mushrooms quickly is best in a bucket. Sprinkle the bottom of the dish generously with rock salt, fresh garlic petals and dried dill seeds. Only then can you begin to lay the mushrooms with their caps down. Each new layer is sprinkled with salt. Finally, place a flat plate with a weight on the food to help the mushroom marinade release as quickly as possible. If your own mushroom juice is not enough, you can add some broth from the refrigerator.

In this form, mushrooms are salted for several days. Then they need to be laid out in jars, and covered with cabbage leaves on top. Cover pickles with nylon lids and send to the refrigerator. After a week they can be served with fried potatoes or as an independent snack. This is the fastest way to pickle milk mushrooms.

Many housewives prefer to use mushrooms for pickling; they have great nutritional value and amazing taste. When preparing winter preparations, one of the most pressing questions is: how to salt white milk mushrooms? For this, you can use the cold or hot method.

Preparation for salting white milk mushrooms

Before the white milk mushrooms are salted, they are collected or purchased. In this case, rotten and wormy mushrooms should be avoided; it is better to opt for small mushrooms or large ones, which should not be too old. Then they need to be properly prepared. In this case, the following points are taken into account:

first of all, you need to remove all the leaves, earthy debris;
a knife in this case is also useful, they can cut off all rotten, wormy areas;
then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
the plate part must be rinsed under the pressure of water from the tap.

How to soak white milk mushrooms?

A feature of this type of mushroom is that the white milk mushroom is bitter. To get rid of the bitterness, it must be soaked in cold water. In addition, such a process will help get rid of specks. When conducting it, you need to take into account the following nuances:

for debris they can be soaked for several hours, and then rinsed and processed;
to get rid of bitterness, the aging process in water will be much longer - it will take 3-5 days;
for the entire time, you will have to change the water several times, and rinse the mushrooms;
another method of soaking when deciding how to salt white milk mushrooms is to put them in a bag of matting and keep them under running water for 3-4 days.

How to cook white milk mushrooms for pickling?

When white mushrooms are salted, with a hot cooking method, an important preparatory step will be to boil them first. To do this, perform the following actions:

Boil the white milk mushrooms in salted water, add a little vinegar so that the mushrooms do not turn black.
During cooking, it is imperative to remove the foam, then the marinade will remain white and transparent. Once it is completely free of foam, you can add spices to it.
Cooking white mushrooms takes only 10-15 minutes. As soon as the mushrooms sink to the bottom and the brine becomes transparent, they are considered ready.

How to salt white milk mushrooms at home?

For housewives who want to pickle whites, they are offered in several versions, which involve a cold and hot cooking method. They have the following features:

In the first case, the heat treatment of mushrooms is not used; the cooking process is based on keeping them under load for a long period of time.
With the hot method, going to salt white milk mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms need to be mixed with salt and sent under oppression or boiled in brine and left under load for a day, then boil again and put in sterilized jars.
When deciding how to salt porcini mushrooms at home, special attention is paid to dishes. It should be a glass or enamelled container without debris. The best container is a tub made of wood, which must be soaked so that it swells and prevents leaks.

Quick salting of white milk mushrooms

Busy housewives who do not have enough time to mess around with salting for a long time should take note of the quick way to cook white milk mushrooms. This is the simplest option and is a version of the hot method. The end result is a crispy, delicious snack. It will be ready in just a week, and the whole family will be able to enjoy its indescribable taste.

Ingredients:

mushrooms - 10 kg;
salt - 500 g;
bay leaf - 6 pcs.;
allspice - 10 g;
water - 8 liters.

Preparation

Pour white milk mushrooms with 7 liters of water and leave for 5 hours.
After the allotted time, pour in the remaining water and cook for 20 minutes.
Strain the water, cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days. Transfer to banks.
Further salting of white milk mushrooms at home occurs by keeping in the cold for 7 days.

How to salt white milk mushrooms in a cold way?

With the cold method, you can cook salty white milk mushrooms, the recipe for which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. All nutrients are stored in them, and the milk mushrooms themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.

Ingredients:

milk mushrooms - 4 kg;
salt - 400 g;
horseradish - 1 root;
garlic - 6 cloves;
cherry leaves - 4 pcs.;
water - 4 l;
dill - 3 umbrellas.

Preparation

Pour water over the milk mushrooms for 3 days.
After this period, transfer to a clean dish, add salt and spices. Place the load on top.
Place the container in the cold for a month.

White milk mushrooms - hot salting

The salty whites method is especially suitable for busy housewives, because the whole process consists of only a few steps. Mushrooms need to be boiled, cooled and poured over with freshly prepared brine, held under pressure. This method is also good because the mushrooms are not bitter, but with a mild taste.

Ingredients:

mushrooms - 10 kg;
salt - 500 g;
bay leaf - 6 pcs.;
allspice - 10 g;
water - 8 liters.

Preparation

Pour the mushrooms with water and leave for 5-6 hours.
Pour in the remaining water and boil for 20 minutes.
Drain the water, cool the mushrooms.
Make a brine from water, salt and spices, pour mushrooms over it, boil for 20 minutes. Install the load and leave for a day.
The last step, which includes this recipe for salting white milk mushrooms, is to boil them and put them in sterilized jars.

Salting white milk mushrooms using beets

One of the most interesting options is salting white milk mushrooms with beets. If you cook this root vegetable correctly, then it will retain most of the nutrients and help fight various diseases. The appetizer is ideal as an addition to porridge or meat dishes. Incredibly delicious salads are made from a mixture of beets and mushrooms.