How to salt milk mushrooms for the winter at home in a cold and hot way

In this article, we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.

Juicy, fleshy and appetizing milk mushrooms have long reigned in the Russian forests, attracting mushroom pickers who flocked to him like bees to honey. The mushroom "rating" of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt the white milk mushrooms at home, so that you have delicious treats with mushrooms for the winter.

Salt the milk mushrooms in a cold way, so they turn out to be crispy, aromatic and very tasty.

The milk mushrooms make an excellent appetizer for alcoholic beverages, they are added to salads, pies and okroshka; and the amount of protein contained in them is enough to saturate the body with this nutrient.

How to salt milk mushrooms so that they are fragrant, crispy and very tasty

This method of salting has been tested by me more than once, the mushrooms really turn out to be very tasty and crispy. When you open the jar, the aroma will certainly scatter throughout the house so that all the neighbors will come running to try them.

Ingredients:

• milk mushrooms

brine for 1 liter of water

• salt 2 tbsp. spoons
• black peppercorns 5-6 peas
• allspice peas 3-4 peas
• bay leaf 1-2 pcs.

Cooking process:

The mushroom mushroom itself is quite fragile and if you start to wash and clean it thoroughly right away, you can break most of the harvested crop. And this mushroom can be quite dirty. So the first thing to do is put them in a large container and fill them with water. The mushrooms will of course float up so they will need to be given something. Usually for this I use a sieve or a large Soviet aluminum druslyak, and soak the mushrooms in a large bucket.

Soaking will remove the bitterness from the mushroom. And the dirt will gradually begin to dissolve in the water. It is important not to forget to change the water. Change the water about every 2-3 hours.

Next, we take a sponge for washing dishes, a small knife or a toothbrush in our hands and clean the mushrooms from the remaining dirt. If a rather large specimen is caught, it is better to divide it into several parts. Those that are less better will leave intact so they will look better and will be tastier.

We put the prepared gifts of the forest in a saucepan or a cup, fill it with water and put it on the stove. Bring to a boil and simmer for 25 minutes. If foam begins to appear, then it will definitely need to be removed. At the end of cooking, drain the water and discard the mushrooms in a colander.

In order to salt something, you need to prepare the brine, in our case it will be prepared as follows. It is important to prepare so much brine so that the mushrooms disappear in it completely. so I will cook three liters of brine at once. Put salt, pepper, lavrushka into the water and put the pan on the fire. When it boils, gently lay the mushrooms and boil for another 10-15 minutes on medium boil.

While the mushrooms are boiling, you can already start preparing and sterilizing the jars in which you will lay the mushrooms. It is best to take a small container. The best option is cans of no more than 1 liter.

Arrange the mushrooms in jars, pour brine and tighten with lids and wrap them in a warm blanket. Let the jars cool to room temperature.Next, we transfer the already cooled cans to a cool place for long-term storage.

How to save salted milk mushroom soup?

If you made a soup from salted mushrooms without trying the milk mushrooms in advance, then there is also a way out here. How to save salted milk mushrooms in the first dish?

• Carrots grated on a coarse grater are added to the soup and boiled.
• Fresh, well-washed rice or pearl barley is poured into cheesecloth folded in half.
• Tied in a bag and dipped in soup, boiled for 20 minutes and removed.
• Add 150-200 ml of low-fat sour cream to the prepared soup and simmer again for 10 minutes.
• If the soup still remains slightly salty, dilute with 4 tbsp. l. hot soup with 2 tbsp. l. flour.
• Beat with a whisk to remove the resulting lumps and pour into the soup in a thin stream, stirring thoroughly.

You can make several dishes from salted milk mushrooms: cook portioned julienne, stew with potatoes and cream, and also make a filling for pies. In this case, you need to prepare the dough for pies and pies without adding salt.

How to cold salt milk mushrooms at home

Moving on. I present to you another option for salting mushrooms, but now it will be a cold method, and you can understand why it is so called after reading the recommendations.

Ingredients:

• milk mushrooms 1 kg.
• salt 2 tablespoons
• dill umbrellas 2-3 pcs.

Cooking process:

And so let's start with the fact that you first need to soak the mushrooms in water for 3 days, change the water every 5-6 hours. It is important that the water covers the mushrooms completely for this they can be covered with a lid that will be smaller than the container itself. The lid is not heavy enough to crush the mushroom and not light enough to allow the mushrooms to float to the surface.

After three days, drain the water and clean each mushroom, then rinse it under running water. If there are too large mushrooms, it is better to cut them into several parts. A mode for making the body of the mushroom better salted.

Next, take a small saucepan, sprinkle the bottom with salt and begin to lay the mushrooms with their caps down. And so each layer will need to be sprinkled with salt and pepper and laid with dill. When the last layer is laid, it must also be sprinkled with salt on top.

We put a plate on top, put a load on it and remove our mushrooms to salt in a cool place. cooking time 35-45 days.

Types of mushrooms and their useful properties

Among the dry species of this class of mushrooms, we single out several edible ones, which experienced mushroom pickers prepare for pickling:

• White or "right" weight - in Russia it was also called pepper. The size of the cap is 60-250 millimeters, it is painted white or white-yellow. Young fungi suitable for salting have a flat, flat surface; in old mushrooms, it takes the form of a curved funnel with curved edges. A delicate fluff grows along the edges of the cap. The outer side is slightly sticky, has a damp surface. Foliage, needles and other plant debris always accumulate here.

The height of the cylindrical leg is up to 90 millimeters. Inside, it is tubular, with white flesh. When pressed, it emits a whitish juice, which, under the influence of air, becomes a grayish or dirty yellow hue. Harvesting begins in early July and continues until early October.

• Yellow lump. The yellow cap grows to 280 millimeters. It is colored yellow or even golden; small scales grow on the surface. The shape is slightly convex, with aging the edges rise, and the cap becomes like a bowl with slightly bent edges. Usually the surface is dry, rough, but becomes sticky and slimy when wet. Leg length - up to 120 millimeters, hollow inside.The outer surface is sticky with small blotches of bright yellow color on the grooves and pits in the body of the leg.

Frequent plates at the bottom of the cap with aging of the fungus become covered with dark red spots. After cutting, mushrooms secrete juice from the stem, which spreads the smell of fruit through the forest. They grow in spruce forests, but you can also find a family near birches.

• Bitter weight. The brown cap grows up to 120 millimeters, and resembles a bell in shape. With growth, it straightens, only a small tubercle remains in the center. The surface is smooth, sticky and slippery in wet weather. The edges are slightly lightened in color. The thin cylindrical leg grows up to 90 millimeters. It has a slight thickening at the bottom and is covered with fluff. The plates of the cap are not wide, clearly outlined.

After cutting, there is no smell, but the pulp of the mushroom is very bitter, therefore, when preserved, it needs to be soaked for a long time.

Salted milk mushrooms for the winter in banks - a hot way

The recipe is quite versatile and allows you to get tasty and aromatic salty milk mushrooms after almost 7-8 days. But it is best to wait 30-35 days to get full and, which is important, without bitterness, salty mushrooms.

Ingredients:

• milk mushrooms
• garlic
• dill umbrellas
• Bay leaf
• allspice peas
• salt 2 tablespoons per 1 liter of water

Cooking process:

The mushroom mushroom is rather capricious and cannot be brought from the forest and cooked on the same day. It will definitely need to be soaked in water for at least three days. Otherwise, the product will taste very bitter.

Soaking solves several problems at once. Firstly, the mushroom will cease to taste bitter. Secondly, it will become not so brittle, and in the third, the dirt on the mushrooms will get wet and it will be easy to separate, or, most often, it will fall off by itself.

Transfer the soaked and peeled mushrooms to a saucepan and fill with water. Cut large mushrooms so that you do not suffer later by thrusting them hot into the neck of the jar.

You need to boil the mushrooms until tender. To do this, fill them with water and put the pan on fire. Bring to a boil and cook on medium heat for 15 minutes. Make sure that the boil is not too vigorous. When foam appears, remove it with a spoon or slotted spoon.

After the first cooking, discard the mushrooms in a colander, and drain the water completely. Next, we prepare the correct pickle. For the correct brine, you need to take 2 tbsp. tablespoons of salt per 1 liter of water, 3-5 peas of allspice, 2 leaves of lavrushka, a couple of dill umbrellas. The next step is to boil this brine.

While the brine is boiling, cut a few cloves of garlic into thin slices and distribute them evenly over the jars. Then put the mushrooms in the jars and fill them with boiling brine. Pour the brine under the very neck and tighten the lids. After cooling, transfer the jars with mushrooms to the basement or cellar for long-term storage.

Reviews on salting milk mushrooms using the cold cooking method

• Tatiana, 28 years old

My grandmother also taught me how to change the salting of milk mushrooms in barrels. A lot of time has passed since then ... I moved into an apartment and decided to find an alternative to the traditional recipe. I searched for a long time, but I chose cooking in a glass container as the best option for myself. And in simple terms - in banks.

• Matilda Leonidovna, 49 years old

I cooked mushrooms according to the classic recipe described at the very beginning. Cooking is simple and does not take much time. I think the only drawback is that the process is delayed not for a whole day, but for almost 1.5 months.

• Victoria Danilovna, 32 years old

The mushrooms are delicious, crispy and very aromatic.

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Pickled milk mushrooms with vinegar and onions - the simplest and most delicious recipe

Salted mushrooms are undoubtedly very tasty, but what about pickled milk mushrooms. This recipe is pretty simple but delicious. He is familiar to me from a distant, distant childhood. Once our seven brought home almost half a bath of these mushrooms and had to not only salt them, but also pickle them.

Ingredients:

• milk mushrooms
• water 1 liter
• salt 2 tbsp. spoons
• vinegar 9% 1 tbsp. the spoon
• sugar 0.5 tsp
• bow 1 medium head

Cooking process:

According to the familiar scheme, we first soak the mushrooms in water, then we clean them of dirt. Fill with water and cook in boiling water for 5-7 minutes. While the milk mushrooms are boiling, take the onion head. Peel it and cut it into half rings.

In order to prepare 1 liter of marinade, you need to pour 2 tablespoons of salt into 1 liter of water and bring the liquid to a boil. Then put the bay leaf and pour in the recipe vinegar, sugar and half rings of onion. Stir the marinade, let it boil and add the mushrooms. Cook for 10 minutes on medium heat.

Next, turn off the heating completely. using a slotted spoon, we take out the mushrooms from the marinade and put them in sterile jars at the very top.

Do not forget to put 1-2 cloves of garlic in each jar. Pour the remaining marinade into the jars and screw the jars with sterile lids.

Then we wrap the jars with a warm blanket or blanket and leave the lids down until they cool completely. when the jars are cool, transfer them to a cool place for long-term storage.

Blank methods

There are 2 ways to prepare for the winter:

• cold salting;
• hot salting.

Hot salting is a more reliable method for conditionally edible mushrooms in general, including mushrooms.

Heat treatment will destroy not only microorganisms, but also denature proteins (disrupt the structure of their macromolecules) in the pulp of the mushroom, so boiled mushrooms are guaranteed to lose the unpleasant smell and taste of bitterness. In addition, they turn out to be soft, but at the same time they do not lose their shape.

Recipe for salting black milk mushrooms

As you know, in nature there are not only white milk mushrooms, but also the so-called black ones. They can also be eaten like whites. And if there are mushrooms, then there must be a way of cooking. Therefore, I offer you a video recipe for making black milk mushrooms.

As mentioned above in the article in black, the bitterness content is much higher, therefore, they will need to be soaked for much longer. You can see how to soak and how best to cook these mushrooms in the video below.

This completes the selection about pickling milk mushrooms. I think that you will succeed in winter on your table will show off salty tasty milk mushrooms. And if you have your own recipes or wishes for this article, then you can share your observations in the comments under the article. All bon appetit.

Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot salting), the milk mushrooms are soaked for 1-3 hours in cold, slightly salted water. Mushrooms that will be salted in a cold way must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the mushrooms well under running water using a clean brush. Now you can start salting.

For hot salting, milk mushrooms are soaked for 1-3 hours, for cold - 3 days, for "dry" they are not soaked at all

Choosing the "right" milk mushrooms

Advice: if you buy milk mushrooms on the market, then do not take the ones shown in Figure 1, since these are loads.

They look wonderful: snow-white, elastic, smell great, but in fact they are conditionally edible mushrooms. Pay attention to the fact that there are no worms among them! Do you know why? Because they are very bitter. You will have to soak them for a single day, and then cook them several more times.You yourself understand that after such "procedures" nothing will remain of the aroma and crunch, as well as of the mushrooms themselves, except for their name. Therefore, we do not collect or buy these mushrooms. But if you saw the mushrooms, which are presented in Figure 2, then feel free to buy, since these are real milk mushrooms.

Unlike the first ones, they have a light yellowish or milky-cream cap, with edges slightly curved inward. Even if these milk mushrooms are not so beautiful, they are definitely edible. Fuss with them much less, and in winter they will definitely not disappoint you or your guests. These are no less tasty pickled oyster mushrooms at home instant.