Home Nutrition How to salt milk mushrooms for the winter. Salting milk mushrooms in a cold and hot way. Mushrooms marinated for the winter

Nutrition

How to salt milk mushrooms for the winter. Salting milk mushrooms in a cold and hot way. Mushrooms marinated for the winter

Milk mushrooms are the favorites of mushroom pickers. They are juicy, fleshy, have a special smell. Salting of mushrooms is most often carried out in a hot way, but other salting methods also delight mushroom eaters with a delicious aroma and unsurpassed taste. It is necessary to figure out how to properly salt the gifts of the forests, and take note of some of the best recipes.

Each mushroom picker worries about how to pickle white milk mushrooms in such a way as to remove their bitterness and specific smell. Since these mushrooms are conditionally edible, the method hot salting milk mushrooms will perfectly remove their natural bitterness and get rid of the specific smell.

Salting milk mushrooms in a hot way is very simple, for this you will need:

white milk mushrooms (1 kg);
salt (60 g);
garlic (4 cloves, you need to take larger ones);
leaves black currant(10 pieces);
dill (3 overripe umbrellas);
black peppercorns (10 peas).

Now step by step recipe pickles:

Thoroughly clean the mushrooms from plant debris, which sticks to them very well, especially on hats.
Cut off the legs, at the base should remain no more than 1 centimeter. You should carefully examine each mushroom, cut out rotten areas and wormholes, if any.
It is good to wash the mushroom caps in water, not the slightest debris and dirt should remain on them.
Smaller specimens can be left whole, while larger ones must be cut into two or more pieces, depending on their size.
Put the prepared mushrooms in a saucepan and add water, you can salt it. Then bring to an intense boil and hold for another 5 minutes. The foam formed during the process must be removed.
Drain the mushrooms in a colander and rinse thoroughly. cold water: so they cool faster and drain better.
At the bottom of a sterilized jar, pour a little salt, then 2 peppercorns, 1 dill umbrella, 2 blackcurrant leaves and lay out the first layer of mushrooms. Then repeat the ingredients again: salt, pepper, dill and so on. It is worth paying attention that the mushrooms should be laid tightly.
Pour the contents of the jars with mushroom broth, which remained after they were cooked (in no case should it be poured out). Wait until the air comes out. This will become noticeable when the bubbles begin to rise to the surface of the jar.
Cork jars, cool and rearrange in a cold place for storage. It is important to note that metal lids are not suitable for the hot method of pickling mushrooms.
Mushrooms should stand for more than 1 month: this way they will be well salted and will delight with their taste and aroma. This method is also possible and salting dry milk mushrooms.

cold method

Unlike the first, hot method of pickling mushrooms in jars, the cold method excludes their heat treatment.

How to salt milk mushrooms in a cold way without cooking? To do this is quite simple. The recipe for salting milk mushrooms in a cold way is distinguished by the duration of salting, which takes more than 2 months at a certain temperature (no more than 10 degrees).

The preparation of mushrooms is similar to the first method: they are cleaned, washed, cut, and carefully examined for spoiled ones.

To the bottom enamel pan laid out:

allspice peas;
horseradish (it is better to take both roots and leaves);
Bay leaf;
cherry and blackcurrant leaves (you can also take blackcurrant twigs);
Dill;
Carnation;
caraway;
garlic.

All ingredients are added to taste, but it is important not to overdo it with their quantity, so as not to interrupt the taste of mushrooms.

The next step is based on laying out the mushrooms with their caps up. Table salt must be covered with each individual layer. The approximate amount of salt per 1 kg of milk mushrooms is 50 g. Cover the contents with a non-synthetic cloth, then cover and put oppression. If salting milk mushrooms in a cold way is done in jars, instead of oppression, you can use a simple bottle. Every day, milk mushrooms under oppression will increase juice and settle. Therefore dry or raw mushrooms you can constantly report to the pan in layers until it is completely filled.

How to pickle milk mushrooms in a cold way according to other recipes? There is another proven method of cold salting. Salting dry mushrooms is similar to cooking fresh ones. It involves sprinkling every 2 - 3rd layer with spices and salt. When all the milk mushrooms are placed in a saucepan, they are poured with boiled, pre-chilled water. Then a circle and oppression are laid on top. It is important to ensure that each mushroom is completely in the brine: this is the only way to pickle all the milk mushrooms.

When the mushrooms begin to settle, you can report fresh ones. Close container tightly and refrigerate.

There are a huge number of recipes with the addition of salted white milk mushrooms. They can be served as a separate dish with sunflower oil, onions, potatoes, sour cream. Soups with the addition of pickled mushrooms, previously fried in a pan, are also very tasty. Any dish with their participation will be tasty and fragrant.

Incredibly delicious recipe

Every lover of canned and delicious should know several options for how to properly salt milk mushrooms at home. Having several methods of salting in stock, you can always give preference to one or another and delight your guests and loved ones with delicious dishes on long winter days. The following recipe will tell you how to salt milk mushrooms without spices and spices, using only salt.

This recipe for pickling mushrooms is the most economical. It only needs 5 kg fresh mushrooms and about 300 g of salt.

It is necessary to pickle mushrooms, adhering to the following rules:

Clean and wash each mushroom. You need to do this with great care, paying close attention to the hats. Then cut large specimens into pieces.
Well-prepared mushrooms are placed in a container (it can be a bucket or a basin). Fill contents with cold water. Because water is heavier than mushrooms, they will float. Therefore, you need to put something flat on top and press everything with a heavy object so that all the milk mushrooms are under water, but at the same time they are not pressed down. When the mushrooms are completely hidden in the water, the process of soaking them will begin.
Soaking lasts 5 days, and it is necessary to change the water daily. This should be done as foam appears on the water, which indicates that it is time to refresh the liquid. If this signal is ignored, the gifts of the forest will simply turn sour and their further use will be impossible.
After 5 days, the soaking process ends. The only thing: a slice of the mushroom still needs to be tried on the tongue to make sure that all the bitterness is gone.
Salt the milk mushrooms well and put them in a basin. It is important to know that you cannot use iodized salt for pickling mushrooms, otherwise they will turn black.
Put a circle on the pelvis and place the heaviest object on it so that the mushrooms are under good pressure. This process takes 3 days, once a day, milk mushrooms must be stirred. During this time, the gifts of the forests will release juice, which, mixed with salt, forms a brine, where they will be salted.
After three days, the mushrooms are tightly laid out in jars. Caps can be used both with screw thread and polyethylene.
The blank must be stored for at least a month.

That's the whole secret of how tasty it is to pickle milk mushrooms for the winter.

Altai salting method

The oldest recipe from the Altai Territory will tell you how to salt milk mushrooms in a barrel. This salting method is very simple, although the soaking takes quite a long time.

How to salt white mushroom in a barrel? To do this, use the same classic ingredients, as for the previous salting methods. Here you will need:

fresh mushrooms (the amount will already be impressive - 10 kg);
400 g of salt (necessarily non-iodized);
green dill (35 g);
chopped garlic (40g);
horseradish root, grated (20 g);
10 bay leaves;
allspice (40 g).

Salting process:

Preparation of mushrooms (everything is exactly the same as in the previous methods).
Put the prepared mushrooms in a basin, where they fill with cold water.
Soak for about 4 days, changing the water at least once a day.
After soaking, the mushrooms must be placed in a sieve or colander so that all the remaining liquid is glassed.
The barrel must be prepared in advance: rinse well, pour boiling water over and dry.
Layers of mushrooms, spices and salt are laid out until all the ingredients are in the barrel.
The top layer is covered with a clean cloth, an underpressure circle is placed on top and a heavy load is placed. Particular attention should be paid to the fact that if the load is not heavy enough, then the mushrooms will not release juice.
During salting, the contents of the barrel will gradually decrease, so mushrooms can be added if desired.
After 25 days, the dish will be at the complete disposal of those who wish to taste deliciously.

This Altai recipe is quite simple to prepare and, thanks to the large number of mushrooms, makes it possible to enjoy their great taste longer.

You can prepare milk mushrooms for the winter by many methods: salting milk mushrooms in a hot way, cold, according to the Altai recipe. All of them will delight you with a delicious taste in the winter season and will decorate any table. The main thing is to follow all the rules mentioned above.

- Russian mushroom, considered the best for salting. In the West, it is considered inedible due to its pungent, peppery taste. In Slavic countries, they learned to get rid of it by soaking. In terms of nutritional value, it is not inferior to boletus, meat and milk, and therefore there are those who want to hunt it. There are several ways to salt it, which are described below.

Rules for salting milk mushrooms

The most difficult thing will be to wash the mushrooms from dust, dirt, spruce branches and grass. You can use a brush for this. All spoiled and unsightly places must be removed and the milk mushrooms soaked in a bowl of cold water. Make sure that the liquid covers the mushrooms, so place a weight on top. Milk mushrooms are soaked for 2-5 days, during which it is necessary to change the water, especially if the room is hot.

How to understand that the mushrooms are ready for pickling - taste the slice. If it is not bitter, you can start harvesting for the winter.

The most important thing is to use ordinary table salt for salting, without adding components that enhance the taste.

It depends on which pickling method you choose and where the mushrooms will be located: in the cellar or at home. Having settled on the cold salting method, it will take 1.5-2 months to wait for ready-made mushrooms. The hot method reduces the period to 30 days.

Salt milk mushrooms in brine should be whole, laying with caps down.

Salt milk mushrooms in a cold way

You can salt milk mushrooms in a cold way in a barrel and in jars. The first option is preferable, because it allows you to enjoy fragrant mushrooms with the aroma of wood and infused according to old Russian recipes. But you can preserve mushrooms in the usual way in jars and open them as needed.

The stages of salting in a barrel:

Place 10 kg of washed and soaked mushrooms in a barrel, mixing with 400 gr. salt, spices, and leaves, cherries and currants. Add 5 cloves of garlic and dill stalks.
The last layer should be with horseradish leaves. Lay sterile gauze on top, on which put a wooden circle and oppression.
Mushrooms should be checked regularly and if mold has formed on the surface, it must be removed, the gauze changed, the circle and oppression processed and returned to its place.
You can try mushrooms in a month, taking them out with sterile gloves.

Stages of salting in banks:

Salting raw milk mushrooms in a cold way is not difficult, the main thing is to rinse before serving.

Salt milk mushrooms in a hot way

Salting milk mushrooms in a hot way is easier than cold. The advantage of the method is that it is not necessary to soak the mushrooms - it is enough to clean them. When preparing brine for each liter of liquid, use 1-2 tbsp. l. salt, a head of garlic, bay leaves, horseradish, dill seeds and black peppercorns.

Next steps:

Boil mushrooms in water with salt: 2-3 tbsp. l. for a 10 liter pot. Simmer covered for 15-20 minutes.
Prepare the brine by dissolving the salt in hot water, adding pepper, bay leaf and placing mushrooms in it. Simmer under the lid for 10 minutes, and then add spices, put oppression and cool.
Remove the container for a week in a cool place. After the expiration date, the mushrooms can be closed in sterilized jars by pouring brine. Use polyethylene lids. Do not forget to add 1 tbsp to each jar. l. vegetable oil. After 21-28 days, milk mushrooms can be tasted.

It is easy to salt dry milk mushrooms in a hot way, and they can “reach condition” earlier than the nominal time.

How to salt yellow milk mushrooms

It is not customary to salt pickled milk mushrooms. When salting, the mushrooms are not boiled, but soaked and, covered with spices and salt, they are closed in jars. When pickling, milk mushrooms are boiled and this significantly increases the safety of the blanks.

Here original recipe cooking yellow mushrooms:

If yellow milk mushrooms got into your basket, then you need to wash them at home, soak them for several days and cut them into pieces.
Of the spices, we only need salt and chopped garlic. Put the container with mushrooms on the fire and salt, adding water. Put salt on the eye, but the water should taste salty.
Remove the foam with a spoon and boil the milk mushrooms for 5 minutes. Take them out with a slotted spoon, mix with garlic and arrange in glass containers. Fill with brine, and pour a spoonful of vegetable oil on top. Let cool and cover with plastic or iron screw caps. Remove to refrigerator. You can eat in a couple of days.

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 variant is called hot way". 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. cold way has a lot of its advantages, and the most basic of them is that the mushrooms retain their forest aroma and remain crispy 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. But long-term storage such a workpiece also withstands. 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.

Milk mushrooms come in various varieties, which means various kinds. 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 a brief description of 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 quite 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.

knife better mushrooms do not clean. 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. Color ready meal 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 liter jar, in it 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 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 with 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.

Bon Appetit!

Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go for pickling milk mushrooms in a hot way for the winter. The mushrooms themselves are quite fleshy and juicy, with their own special flavor. How to properly and safely salt milk mushrooms for the winter will be prompted by the recipes below.

Also on our site you can find recipes that your whole family will like.

Using the hot salting method gives several advantages at once. Firstly, mushrooms will never have an unpleasant odor, secondly, natural bitterness will go away from mushrooms when boiled, and thirdly, they will certainly please their original taste you, your family and friends. Hot salting is considered a fairly safe way to cook conditionally edible mushrooms.

Required products:

one kilogram of white mushrooms;
60 grams of table salt (coarse);
4 large garlic cloves;
10 black peppercorns;
10 blackcurrant leaves;
2-3 umbrellas of overripe dill.

Salt milk mushrooms step by step recipe:

Freshly picked milk mushrooms should be cleaned of plant debris, which sticks to the hats of these mushrooms more than to the rest of the “gifts of the forest”. Cleaning milk mushrooms is a tedious task, but the result is worth it.
Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, then it’s better to get rid of such mushrooms, they definitely won’t go into salting.
Wash the hats thoroughly in cold running water (under the tap), use a soft brush to facilitate the work.
Cut large mushrooms into several smaller pieces, small and medium ones can be left whole.
Put the processed mushrooms in a saucepan, pour plain water, you can add salt, wait for a strong boil.
After boiling the water, boil the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
Catch all the mushrooms with a slotted spoon and rinse in a colander in cold water, so they cool a little and drain.
Sprinkle a small part of salt on the bottom of a sterilized container, throw two peppercorns, a dill umbrella, two blackcurrant leaves, the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
Do not pour out the mushroom broth, but pour it over the laid milk mushrooms, they must stand so that excess air comes out (you will see how small bubbles rise to the surface).
Next, cork the container, cool, rearrange in the refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
A month and a half later, the white breasts will be completely salted and will be edible.

After reviewing the recipes on our site, you can also cook other delicious preparations, such, and .

How to salt milk mushrooms in Altai

An old Altai recipe for salting white mushrooms in a barrel will tell you how to save a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in conservation. The output is a lot of tasty and fragrant salted mushrooms, which can be treated to a large number of people. By correctly calculating the products, you can pickle both 20 and 30 kilograms of mushrooms.

Need to:

10 kg of fresh mushrooms;
0.4 kg edible salt(not iodized);
35 grams of green dill;
40 gr. chopped garlic;
18 grams of grated horseradish root;
10 laurels. leaves;
40 grams of souls. pepper.

How to salt white milk mushrooms:

Sort the milk mushrooms, cut off the legs (they will not be needed in salting), wash the hats.
Place the processed mushrooms in a large basin, fill with completely cold clean water.
Soaking will take from two to four days, it is necessary to change the water in the basin, do this at least once a day.
After a while, put all the mushrooms in a colander or sieve so that the remaining liquid drains.
The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
Mushrooms are laid in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the bowl.
Cover the top layer with a clean white rag or linen napkin, put a padded wooden circle, put the most heavy press. If the load is not heavy enough, milk mushrooms will not give juice.
In the process of salting, the volume of mushrooms will noticeably decrease, so more mushrooms can be added here, if desired.
During the first days, under the yoke, a mushroom brine should appear over the circle.
After 25 days, the milk mushrooms will be salted and will be suitable for eating.

Recipe for salting milk mushrooms

This recipe does not use any spices or spices at all, only coarse salt is the only preservative. Thus, you will fully feel the taste of mushrooms, not seasoned with anything superfluous. Salted white mushrooms can be used in different variations: as a separate snack, as well as as part of salads and soups.

For thrifty housewives, we have also prepared, which will not only decorate your dining table, but will also be a wonderful and tasty addition to your dinner.

We take:

five kg of freshly picked mushrooms:
300 grams of coarse table salt.

Salt milk mushrooms recipe:

Wash each mushroom separately in cool running water, pay special attention to the hats, they accumulate a lot of forest debris. Cut off the damaged areas, cut the mushrooms themselves into small pieces, so you can also see the state of the mushroom inside (if there are traces of wormholes, then such specimens need to be thrown away, they will not work in pickling).
Place the washed and processed milk mushrooms in a clean wide basin or a large bucket, pour cold water here. Since they themselves are lighter than water, they will naturally float to the surface, in order to immerse them back into the liquid, you need to put a flat object on top a little less than the diameter of the container and press it down with something heavy. It is not worth pressing down the breasts strongly, we just need them to completely disappear in the liquid and the soaking process begins.
Soaking will take five days, and every day it is necessary to change the water at least once. The foam that appears on the surface of the liquid indicates that it is time to refresh the water for mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a slice of the mushroom on your tongue, if it is not bitter, then the mushrooms are definitely ready for salting.
Put the pieces of soaked mushrooms in a separate basin, abundantly sprinkled with salt. For any mushroom pickles, they usually take salt that does not contain iodine, otherwise the mushrooms will simply turn black.
Put a circle on top of the mushroom surface and place the heaviest load possible (now it should compress the mushrooms well).
In this state, milk mushrooms should stand for three days, and they need to be mixed once daily. During this time, the mushrooms will secrete own juice, mixed with salt, it will become a brine, in which milk mushrooms will be salted.
Three days later, put the milk mushrooms in banks, they should be laid very tightly, without voids. Covers for closing are used either polyethylene or conventional with a screw thread.
The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.

For lovers winter preparations in our piggy bank of recipes there is also, which can serve as a separate dish, or be used for making salads.

How to salt milk mushrooms in a cold way recipe

Not all lovers of salted mushrooms are satisfied with the hot salting of mushrooms, many people prefer to salt the mushrooms in a cold way. Cooked with this salting option, white milk mushrooms are crispy and remain as snow-white as before cooking. From such mushrooms are made various salads, snacks, caviar and even meatballs.

Recipe Ingredients List:

milk mushrooms (white) - five kilograms;
non-iodized salt - two glasses;
stems of old dill (without seeds) - 10 pieces;
garlic - 1 large head;
cherry and currant leaves - 15 pcs.;
horseradish leaves - 5 pieces;
horseradish - 1 small root.

How to pickle milk mushrooms in a cold way step by step recipe:

Rinse and clean mushrooms from dirt.
Fold clean milk mushrooms into a capacious dish such as an enameled (plastic) bucket, pan, basin.
Pour cold water from the tap, cover the mushroom area with a wide plate or a special circle, press down with a not too heavy load.
Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
After soaking, roll each mushroom in salt and place in a container where the mushrooms will be salted.
Place peeled garlic cloves and chopped horseradish root mixed with mushrooms.
Close the surface of the mushrooms with gauze folded in several layers, put horseradish leaves, cherries, currants and dill stalks on it.
Put a heavy oppression, under it the breasts should expire with juice that will cover them completely. If the brine is not enough, then you can add salty cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
Then you can store salted milk mushrooms in the same container or transfer them to jars. Keep cold.

How to salt milk mushrooms

This recipe is a simple option for salting white mushrooms with a short soak and blanch. Salty made using this method mushroom preparation ready in 25 days.

Take:

3 kg of mushrooms;
150 grams of salt;
a tablespoon of black peas pepper;
10 black leaves currants.

Salted milk mushrooms recipe:

Sort fresh mushrooms, clean, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
Soaking will take 36 hours, change the water 4-5 times during this time, add salt to fresh water.
After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
Place boiled milk mushrooms in a sieve to drain.
Arrange mushrooms in jars and sprinkle with salt, peppercorns and blackcurrant leaves.
Close with nylon lids, store in the refrigerator.

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack, and as one of the ingredients of a dish. To this day, mushrooms are considered the best classic mushrooms for pickling, so salted mushrooms are sometimes even called "royal".

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.

Salting milk mushrooms: 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 are filling your 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 milk 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.

Salting milk mushrooms: a 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 way of salting milk mushrooms

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 mushrooms 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.