Marinade for salted milk mushrooms for the winter. How to pickle white milk mushrooms so that they are crispy and aromatic: recipes. Recipe for preparing salted white milk mushrooms for the winter without cooking

Through trial and error, I learned new ways over and over again and now I’m ready to provide you with 5 of the most delicious recipes for salted milk mushrooms.

Before cooking, I would like to note one unpleasant feature of these mushrooms. Although they grow in friendly groups and therefore are pleasant to collect, it is quite difficult to clean them of dirt and rid them of bitterness.

To do this you need:

1. Place the mushrooms in a suitable bowl or bowl and remove as much dirt as possible using a dishwashing sponge.
2. Use a knife to remove all signs of spoilage and worminess. Severely spoiled mushrooms should be thrown away without hesitation.
3. Fill the peeled mushrooms with water to the top. They will float regardless of the water level. Therefore, place a light plate on top so that it serves as a kind of oppression. In this form, milk mushrooms need to stand for 2-3 days. The water must be constantly changed so that it does not fade.
4. During soaking, the mushrooms will decrease in size. This is very good, because it will be more pleasant to salt them.

I love salted or pickled milk mushrooms for their elasticity and crunch. And if you cook them correctly and tasty, the dish will be doomed to success!

Menu:

1. Hot salted milk mushrooms for the winter

Mushrooms prepared using this method are very crispy and elastic. It is very easy to prepare such milk mushrooms for the winter. See for yourself.

Ingredients:

• 3 kilograms of fresh milk mushrooms;
• 7 peppercorns (it is better to use a mixture of different ones);
• 150 grams of salt (3 tablespoons are intended for brine, and the rest for sprinkling mushrooms);
• 4 bay leaves;
• head of garlic;
• dill caps.

Step-by-step description of the recipe:

1. Sort the milk mushrooms and wash them as thoroughly as possible. If you have large ones, you can cut them into pieces. But whole small mushrooms are more beautiful and, it seems, tastier.

2. Place them in a saucepan and fill with clean water so that they float freely. Add 3 tablespoons of coarse salt, a couple of dill caps and all other ingredients. Stir until the salt has completely melted. Do this carefully so as not to damage the mushrooms. Put on fire. After boiling, cook the milk mushrooms at low power for 20 minutes.

3. Place mushrooms in prepared jars, caps down, in layers. Sprinkle each layer with a thin layer of salt. As I already said, the salt should be coarse, without any additives. Add layers to the top and pour in the brine in which the milk mushrooms were boiled.

It is better to take jars with a nominal value of 1 liter. This amount of snack can be eaten at one time and you do not have to store the remaining mushrooms after opening. First fill the jars halfway with boiling water and cover with lids. Also rinse the sealing lids with hot water. This will sterilize them.

4. Close with nylon lids and let cool completely. Usually the next morning I move them to the basement or cellar.

2. Dry salting of milk mushrooms

Milk mushrooms, of course, are good in any form. But they turn out even tastier if you pickle them in their own juice. They retain maximum nutrients and natural taste. Perhaps the only disadvantage of this pickling is that the appetizer can be served only after a month. But by heroically waiting the allotted time, you will receive the treasured crispy treat.

Ingredients:

• 2-3 kilos of fresh milk mushrooms;
• head of garlic;
• allspice and black pepper to taste;
• salt - 2-3 full tablespoons (1 tablespoon per 1 kg of mushrooms).

Step-by-step description of the recipe:

1.For cooking we need a spacious enamel saucepan. It needs to be washed well, rinsed and wiped dry. Place a few peppercorns on the bottom, chop a couple of cloves of garlic and add evenly 0.5-1 tablespoon of salt without a slide.

2. Pre-soak the mushrooms for 2-3 days in water, changing the liquid 2 times a day. Only then can you easily wash them from leaves, dirt and sand. In addition, this procedure allows you to get rid of bitterness. Place the already prepared milk mushrooms with their legs up and repeat the first layer again.

3. Repeat all layers in the same way until you run out of milk mushrooms. The top layer must be spices. Now that all the ingredients are in the pan, you need to take a plate that is large enough to cover all the mushrooms. Place it on top and a jar of water on top of it.

4. Already at this stage, the mushrooms will begin to release juice. They will marinate in it. Now the container needs to be covered with a towel and taken to a cool place. The temperature there should be between 0-8 degrees above zero.

After a month, or better yet two, the appetizer can be served.

3. Recipe for salting crispy milk mushrooms with horseradish

In the matter of salting milk mushrooms, there is never too much crunch. This characteristic feature distinguishes these mushrooms. By adding horseradish and other aromatic ingredients to the classic recipe, the appetizer turns out even tastier. Crunch lovers will definitely appreciate it.

Ingredients:

• 5 kilograms of milk mushrooms (peeled and processed);
• a few leaves of currant and cherry bush;
• 250 grams of coarse rock salt;
• several leaves and medium horseradish root;
• several stems of dill (without herbs and seeds);
• 2 heads of garlic.

Step-by-step description of the recipe:

This recipe is very similar to the previous one. Here we also need a saucepan or a wooden barrel. We will salt it in it. Only this recipe contains aromatic seasonings.

1. Crumble a little garlic into the bottom of a dry and clean bowl, add leaves, dill, sprinkle salt and chop the horseradish root. Divide all these ingredients into several parts, as we will lay them out in layers on the mushrooms. Place milk mushrooms on top in an even layer, legs up. Repeat seasoning layer.

2. Continue adding layers until all ingredients are gone. Then you need to set up a plate or small tray and place a heavy jar on top. This will serve as a good press to release the juice.

3. Place the dishes with pickles in a cold place (no higher than 8 degrees Celsius) and leave for at least 1-1.5 months. The dish can be stored directly in the pan or bucket in which you marinated it. There is no need to transfer to jars and roll up.

These mushrooms turn out to be very aromatic and crispy. It will be an excellent dish if served with fresh onions and potatoes. Help yourself!

4. Hot salted milk mushrooms for the winter in jars

Other mushrooms can be prepared using this recipe. The brine is flavorful and versatile. It turns out very tasty and beautiful. I advise you to try it too!

Ingredients for a 0.5 liter jar:

• Mushrooms (as many as you can);
• 2 tablespoons of vegetable oil;
• a clove of garlic.

For the marinade:

• half a liter of water;
• half a tablespoon each of granulated sugar and salt;
• 2 bay leaves;
• 2 cloves;
• 12 peas of allspice mixture;
• half a teaspoon of dill seeds;
• a teaspoon of seventy percent vinegar.

Step-by-step description of the recipe:

1. Soak the milk mushrooms in water for several days. Do not forget to drain the water and add new water at least 2 times a day. Only after 2-3 days of soaking will it be easier to clean them. You can do this with a dishwashing sponge or an unnecessary toothbrush. Then use a knife to peel off the top layer from the cap and stem. The inside of the cap can also be cleaned with a knife if there was a lot of dirt there.

2. If necessary, cut the milk mushrooms into several pieces. Boil in water for 15 minutes after boiling. Be sure to remove the foam during the process. Then drain the liquid and rinse the pieces with cold water. Repeat all this (boil and rinse) again.

3. In a saucepan, mix all the ingredients for the marinade, except for the vinegar. Bring to a boil and stir until the salt and granulated sugar melt. As soon as the brine boils, drop the mushrooms into it and simmer at low power for 15 minutes.

4. Then add acetic acid and stir. Boil for a minute and remove from heat.

5. Chop the garlic into a sterilized jar, and then arrange the boiled milk mushrooms. Pour in brine and oil. Screw on the sterile cap.

6. Place the jars aside and cover with a towel. After cooling, transfer to the basement or refrigerator. Can be stored all winter.

5. Video - Recipe for hot salting milk mushrooms

Another simple recipe for preparing milk mushrooms for the winter. Here you will learn not only how to pickle your favorite snack, but also how to easily peel mushrooms and remove dirt. Although the video does not last long, as they say, brevity is the sister of talent. Everything is described clearly, clearly, without unnecessary words.

Mushrooms, especially milk mushrooms, are undoubtedly a tasty product. But some people are hesitant to cook them themselves, fearing that they will do something wrong and the dish will be dangerous to eat. In fact, the danger of mushrooms is no secret to anyone. But eliminating it is quite simple. First, jars and other storage containers must be clean and sterile. Secondly, mushrooms must be carefully selected and spoilage removed. Well, storage temperature plays a very important role. The best option is 0-8 degrees Celsius.

So, do not deny yourself the pleasure of enjoying your favorite snack in winter and summer. I wish you good luck and success in pickling mushrooms and more! See you soon!

Boiled milk mushrooms retain all their consumer properties, which are especially valued in these mushrooms. It has crunch, strength and elastic consistency when salted and pickled. Recipes for boiled milk mushrooms include different options for salting and marinating at home. This article talks about all the intricacies of this culinary art of harvesting mushrooms for the winter. Information is also provided on how to preserve preserves and use them for culinary purposes in your kitchen. Recipes for preparing boiled milk mushrooms for the winter with a variety of ingredients will allow you to make tasty and appetizing preparations.

How to salt boiled milk mushrooms for the winter is described in the form of simple step-by-step instructions that even a novice housewife can implement. Read about how to pickle boiled milk mushrooms and how to choose a suitable container for this process. Arm yourself with the knowledge of how to pickle boiled milk mushrooms for the winter in jars and barrels, and choose the option that suits you.

Recipe for salting boiled milk mushrooms

This recipe for how to pickle boiled milk mushrooms describes the general technology for cooking mushrooms. Before cooking milk mushrooms, they are checked very carefully and those that cause suspicion are discarded. Worthy, overripe, flabby mushrooms that are unsuitable for consumption should also be discarded. To prevent the peeled mushrooms from turning black, they are dipped in salted water, adding a little vinegar. To keep the marinade light and transparent, the foam must be removed while cooking the mushrooms. Spices should be added to the marinade only when it is completely cleared of foam. Cook the mushrooms in the marinade for 10–15 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

If you use the hot salting method, you must follow the following instructions.

First you need to peel and rinse the mushrooms, put them in a deep saucepan and fill with cold water, put on high heat and bring to a boil.

Then reduce the heat and simmer the contents of the container until cooked.

Milk mushrooms are cooked for 20–25 minutes.

Boiled mushrooms should be drained in a colander.

When the water has drained, place them, caps down, in enamel dishes in layers up to 5 cm thick, seasoning each with salt and spices.

Salt is taken at the rate of 15 g per 0.5 kg of mushrooms.

The top of the mushrooms should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a weight.

The mushrooms will be ready after 1.5–2 weeks.

Do not worry if you see mold on the surface of mushrooms salted in this way. It just needs to be removed periodically with a rag soaked in vinegar. In this case, the weight and wooden circle should be washed each time in boiled water and soda, and the fabric should be changed.

Hot salting is used for salting milk mushrooms such as violin milk mushrooms, black milk mushrooms, but sometimes real milk mushrooms, podgrudki, yellow and aspen milk mushrooms. Peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by cap size. Large caps, if they are salted together with small ones, are cut into 2-3 parts.

Recipe for boiled and salted milk mushrooms

According to this recipe for boiled and salted milk mushrooms, pour 1 kg of milk mushrooms into an enamel bowl:

• 0.5 glasses of water

Pour:

• 2 tablespoons

They put it on fire. During the cooking process, remove the foam and stir constantly so as not to burn. At the end of cooking, when the mushrooms begin to settle to the bottom, add the following per 1 kg of mushrooms:

• 1 bay leaf
• 2 blackcurrant leaves
• 3 black peppercorns
• 3 carnations
• 5 g dill

Cooked mushrooms along with brine are placed in barrels or jars and closed. These mushrooms are ready for consumption in 40-50 days. You can hot pickle mushrooms in another way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, drain in a colander or hang in a bag made of thin fabric to drain. Place the mushrooms in the prepared dish in layers, sprinkling with salt and spices.

What to cook from boiled milk mushrooms

Further in the recipes you can find interesting ways to cook mushrooms. What can be prepared from boiled milk mushrooms is described below.

How to salt boiled black milk mushrooms in jars

For 1 kg of boiled milk mushrooms:

• salt 45-60 g
• garlic
• Dill
• black currant leaf

Before salting boiled milk mushrooms in jars, you need to prepare the raw materials, marinade and container. Rinse the jars with soda and sterilize in any convenient way. Then layer boiled black milk mushrooms, aromatic herbs, salt and pour brine over everything.

How to salt boiled milk mushrooms

Before salting the boiled milk mushrooms, take the following ingredients:

• 1 kg milk mushrooms
• 1–2 bay leaves
• 2–3 blackcurrant leaves
• 20 g dill
• 10 g parsley
• 1–2 cloves of garlic
• black peppercorns to taste
• 30 g salt

For the brine:

• 3 liters of water
• 150 g salt

Wash the milk mushrooms in several waters and remove debris, soak for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving salt in boiling water. Place the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes clear and the mushrooms settle to the bottom, place them in a colander and let cool. Place the mushrooms in a jar, sprinkle with salt and arrange with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cool place.

After 30–35 days, the mushrooms will be ready to eat.

Recipe for pickling boiled milk mushrooms

The recipe for pickling boiled milk mushrooms requires the following ingredients:

• 1 kg milk mushrooms
• 5 bay leaves
• 3 cloves garlic
• 15 g dill seeds
• 5–6 black peppercorns
• 60 g salt.

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms using a slotted spoon, place in an enamel container and let cool. At the bottom of the jar prepared for pickling, place some bay leaves, a few black peppercorns, dill seeds and a clove of garlic, sprinkle salt, place mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a weight. After a week, close the jar with a lid and put it in a cool place.

Recipes for salting milk mushrooms using the boiled method

Salting milk mushrooms using the boiled method allows you to guarantee some sterility of the raw materials. This kills all pathogenic microorganisms. The recipe for pickling boiled milk mushrooms can be found further on the page, where different layouts and processing options are offered.

How to salt boiled milk mushrooms

Components:

• Boiled milk mushrooms – 5 kg
• Dill greens – 50 g
• Bay leaf -8-10 pcs.
• Peppercorns – 30 g
• Black currant leaves – 150 g
• Salt – 500 g

Before salting the boiled milk mushrooms, peel, rinse and boil freshly picked mushrooms in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, the mushrooms placed in a linen bag and placed under a weight to completely remove the liquid. Place the squeezed mushrooms in layers in a pickling bowl, sprinkling each layer with salt and arranging with spices. Place the remaining blackcurrant leaves on top, then a clean linen napkin, a wooden circle and a weight on it. To prevent the top layer from becoming moldy, it must be filled with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. In about a month and a half, the mushrooms will be ready to eat.

Marinated boiled milk mushrooms

Prepare the marinade in an enamel bowl per 1 kg of mushrooms:

• 1/2 cup water
• 2/3 cup 8% vinegar

To prepare marinated boiled milk mushrooms, dip the cooked milk mushrooms into the boiled marinade, cook over low heat, stirring continuously, skim off any foam that forms. When foam stops forming, add 1 kg of mushrooms to the marinade:

• 1 teaspoon granulated sugar
• 2 pieces of cloves and cinnamon
• a little dill
• bay leaf
• on the tip of a knife add citric acid to preserve the natural color of the mushrooms

How to pickle boiled milk mushrooms

Before marinating boiled milk mushrooms, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Place in a colander, cool, place in jars and pour in pre-prepared marinade. Marinade for 1 kg of fresh mushrooms:

• 0.4 l water
• teaspoon salt
• 6 black peppercorns
• 3 pieces bay leaf, cloves and cinnamon
• a little garlic
• citric acid.

This entire mixture is boiled for 20-30 minutes over low heat. After cooling the marinade, add 1/3 of a faceted glass of 8% table vinegar.

Components:

• Boiled milk mushrooms – 5 kg
• Onions – 7–8 pcs.
• Table vinegar – 1 l
• Water – 1.5 l
• Allspice peas – 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon – 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil.

Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.

Recipes for pickling boiled milk mushrooms in jars for the winter

The ingredients for the recipe for boiled milk mushrooms for the winter include the following products:

• Young small milk mushrooms – 5 kg
• Vegetable oil – 0.6 l
• Table vinegar – 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaf – 5–6 pcs.
• Salt - to taste

According to recipes for boiled milk mushrooms in jars for the winter, you need to peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and boil for 10 minutes. Before pickling boiled milk mushrooms for the winter, put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

How to salt boiled milk mushrooms for the winter

There are many ways to salt boiled milk mushrooms for the winter using heat treatment technology. Next, let's look at the most interesting of them.

Boiled marinated milk mushrooms

The ingredients for preparing boiled pickled milk mushrooms are products such as:

• Water – 120 ml
• Table vinegar 6% – 1 glass
• Milk mushrooms – 2 kg
• Cinnamon – 1 piece
• Cloves – 3 buds
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Sugar=granulated sugar – 2 teaspoons
• Citric acid on the tip of a knife
• Salt – 60 g

Sort and process the milk mushrooms, rinse. Prepare a pan, pour vinegar, water into it, add salt. Place on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pan. Remove any foam that forms from time to time. After waiting until the foam stops appearing, add sugar, spices, and citric acid. 5. The mushrooms are ready if they are soft enough. You need to remove the pan from the heat, place the mushrooms on a dish and cool. Then distribute them into jars and pour in the cooled marinade - broth. Close with regular plastic lids. Place the jars in the cellar.

Store them for 1 year at a constant temperature of 3–4 °C.

How to salt boiled milk mushrooms for the winter (with photo)

Ingredients:

• 1 kg milk mushrooms
• blackcurrant and horseradish leaves

For the brine:

• 1 liter of water
• 30 g salt
• 8–10 black peppercorns
• 2 bay leaves

Before salting boiled milk mushrooms for the winter, the mushrooms must be thoroughly washed. Place in boiling water (60 g of salt per 1 liter of water), cook for 15–20 minutes after boiling. Drain the water, place the mushrooms in a colander and let the liquid drain. To make the brine, boil water, add spices and salt. Place the mushrooms in the brine and cook for 5–10 minutes. Then transfer the mushrooms along with the brine into a pickling container, cover with currant and horseradish leaves. Place a light pressure on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then move to a cold place for 30–40 days.

See how to pickle mushrooms, milk mushrooms and boiled mushrooms in the photo, which shows step-by-step culinary technology.

Recipe for salted boiled black milk mushrooms

Salted boiled milk mushrooms according to the recipe with garlic, dill and black currant leaves always cause delight with their taste. For cooking you need boiled black milk mushrooms in sufficient quantities.

Ingredients:

• 3–4 kg milk mushrooms with legs
• Garlic
• Dill
• Bay leaf
• black currant leaves
• black peppercorns

Cooking method:

Peel the mushrooms, cut large ones into slices along with the stems and rinse thoroughly. Fill a large saucepan a third full with water and when it boils, add the mushrooms (without salt). While the water is boiling, constantly skim off the foam. As soon as the water becomes clear, salt the mushrooms, bring to a boil and cook for 40–45 minutes. After this time, drain the mushrooms in a colander, rinse under running water and place in a bowl. Finely chop the garlic, mix with mushrooms, add salt if necessary, put dill on top and place in the refrigerator for 10-12 hours. Place blackcurrant leaves, part of the mushroom dill and mushrooms on top of it on the bottom of the sterilized jars. Then fill the contents of the jars with brine, put the remaining mushroom dill on top and tamp everything down thoroughly with a spoon. Pour the brine to the top of the jars and close them only with plastic lids. To make the brine, boil water with salt, pepper and bay leaf.

Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go to pickle milk mushrooms using the hot method for the winter. The mushrooms themselves are quite meaty and juicy, having their own special aroma. The recipes below will tell you how to properly and safely salt milk mushrooms for the winter.

Also on our website you can find recipes that your whole family will enjoy.

Using the hot salting method provides several advantages. Firstly, the mushrooms will never have an unpleasant odor, secondly, the natural bitterness will disappear from the milk mushrooms when boiled, and thirdly, they will definitely delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to prepare conditionally edible mushrooms.

Required Products:

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

Pickle milk mushrooms step by step recipe:

1. Clean freshly picked milk mushrooms from plant debris, which sticks to the caps of these mushrooms more than to other “gifts of the forest.” Cleaning milk mushrooms is a tedious task, but the result is worth it.
2. Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, it’s better to get rid of such mushrooms; they definitely won’t go into pickling.
3. Wash the caps thoroughly in cold running water (under the tap), using a soft brush to make the job easier.
4. Cut large mushrooms into several smaller pieces; small and medium ones can be left whole.
5. Place the processed mushrooms in a saucepan, pour in plain water, add some salt, and wait until it comes to a strong boil.
6. After the water boils, cook the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
7. Use a slotted spoon to catch all the mushrooms and rinse in a colander in cold water, so they cool a little and drain.
8. Sprinkle a small portion of salt on the bottom of a sterilized container, throw in two peppercorns, a dill umbrella, two blackcurrant leaves, and the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
9. Do not pour out the mushroom broth, but pour it over the stacked milk mushrooms; they should stand so that excess air comes out (you will see how small bubbles rise to the surface).
10. Next, seal the container, cool it, and move it to a refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
11. A month and a half later, the white milk mushrooms will be completely salted and will be edible.

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

How to salt milk mushrooms in Altai style

An old Altai recipe for pickling white milk mushrooms in a barrel will tell you how you can preserve 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 canning. The end result is a lot of tasty and aromatic salted milk mushrooms, which you can treat to a large number of people. By correctly calculating the ingredients, you can pickle 20 or 30 kilograms of mushrooms.

Need to:

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

How to salt white milk mushrooms:

1. Sort the milk mushrooms, cut off the stems (they will not be needed for pickling), and wash the caps.
2. Place the processed mushrooms in a large bowl and fill completely with cold, clean water.
3. 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.
4. After time has passed, transfer all the mushrooms into a colander or sieve to allow the remaining liquid to drain.
5. The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
6. Mushrooms are placed in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the container.
7. Cover the top layer with a clean white rag or linen napkin, place a wooden pressure circle, and place the heaviest press possible. If the load is not heavy enough, the milk mushrooms will not produce juice.
8. During the pickling process, the volume of mushrooms will noticeably decrease, so you can add more mushrooms here, if desired.
9. During the first 24 hours, under pressure, a mushroom brine should appear above the circle.
10. After 25 days, the milk mushrooms will be salted and will be suitable for consumption.

Recipe for pickling milk mushrooms

This recipe does not use any spices or seasonings at all, the only preservative is coarse salt. This way, you will fully experience the taste of mushrooms, without any extra flavoring. Salted white milk mushrooms can be used in different variations: as a separate appetizer, and also as part of salads and soups.

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

We take:

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

Salt milk mushrooms recipe:

1. Wash each mushroom separately in cool running water, paying special attention to the caps, as a lot of forest debris accumulates on them. Cut off the spoiled areas, cut the mushrooms themselves into small pieces, so you can also see the condition of the mushroom inside (if there are traces of wormholes, then such specimens should be thrown away; they will not be suitable for pickling).
2. Place the washed and processed milk mushrooms in a clean wide basin or large bucket, pour cold water into it. Since they themselves are lighter than water, they will naturally float up; to immerse them back into the liquid, you need to place a flat object slightly smaller than the diameter of the container on top and press it down with something heavy. There is no need to press down the milk mushrooms too much; we just need them to completely disappear into the liquid and the soaking process to begin.
3. Soaking will take five days, and every day you must change the water at least once. Foam that appears on the surface of the liquid indicates that it is time to refresh the water for the mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
4. After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a cut of the mushroom on your tongue, if it does not taste bitter, then the mushrooms are definitely ready for salting.
5. Place the pieces of soaked mushrooms in a separate bowl, generously sprinkled with salt. For any mushroom pickles, you usually use salt that does not contain iodine, otherwise the mushrooms will simply turn black.
6. Place a pressure circle on top of the mushroom surface and place the heaviest possible load (now it should compress the mushrooms well).
7. In this state, the milk mushrooms should stand for three days, and they need to be stirred once daily. During this time, the mushrooms will release their own juice, mixing with salt, it will become a brine in which the milk mushrooms will be salted.
8. Three days later, place the milk mushrooms in jars; they should be placed very tightly, without voids. Closing lids are either polyethylene or regular with screw threads.
9. The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.

For lovers of winter preparations, our collection of recipes also includes, which can serve as a separate dish or be used for preparing salads.

How to cold salt milk mushrooms recipe

Not all lovers of salted milk mushrooms are satisfied with the hot salting of mushrooms; many people prefer to pickle milk mushrooms in a cold way. When prepared using this salting option, white milk mushrooms turn out crispy and remain as snow-white as before cooking. Various salads, snacks, caviar and even cutlets are made from such milk mushrooms.

List of recipe ingredients:

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

How to cold pickle milk mushrooms step by step recipe:

1. Wash and clean the mushrooms from dirt.
2. Place clean milk mushrooms in a capacious container such as an enamel (plastic) bucket, pan, basin.
3. Pour cold tap water, cover the area of ​​the mushrooms with a wide plate or a special circle, press down with a not too heavy weight.
4. Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
5. After soaking, roll each mushroom in salt and place in a container where the milk mushrooms will be salted.
6. Place peeled garlic cloves and sliced ​​horseradish root mixed with mushrooms.
7. Cover the surface of the mushrooms with gauze folded in several layers; place horseradish, cherry, currant leaves and dill stems on it.
8. Place a heavy pressure, under it the milk mushrooms should bleed juice that will cover them completely. If the brine is not enough, you can add salted cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
9. Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
10. You can then store the salted milk mushrooms in the same container or transfer them to jars. Keep refrigerated.

How to salt milk mushrooms

This recipe is a simple version of pickling white milk mushrooms with short soaking and blanching. The salted mushroom preparation made using this method is ready in 25 days.

Take:

• 3 kg of milk mushrooms;
• 150 grams of salt;
• tablespoon black peas pepper;
• 10 leaves black currants

Salted milk mushrooms recipe:

1. Sort out fresh mushrooms, peel, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
2. Soaking will take 36 hours, change the water 4-5 times during this time, and add fresh salt to the water.
3. After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
4. Place the boiled milk mushrooms in a sieve to drain.
5. Place the mushrooms in jars, sprinkle with salt, peppercorns and blackcurrant leaves.
6. Cover with nylon lids and 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 or as one of the ingredients of a dish. Milk mushrooms are still considered the best classic mushrooms for pickling, which is why salted milk mushrooms are sometimes even called “royal mushrooms.”

Milk mushroom is one of the most delicious, but, unfortunately, the most rarely found mushrooms. If you manage to find it in the forest, then you want to quickly prepare a delicious dish from it in order to enjoy the excellent taste. Fortunately, this can be done not only in summer, but also in winter, if you know the recipe for pickled milk mushrooms.

Milk mushroom, like any other mushroom, is a capricious product.

Therefore, to make the dish tasty, it is worth mastering several cooking technologies:

• A mandatory procedure is mushroom sorting. Under no circumstances should wormy or rotten forest products be allowed to get into the dish.
• The second stage of preparation is the removal of contaminants. Each milk mushroom must be thoroughly rinsed with water.
• The longest and most exhausting process is soaking, which is carried out for two days. To do this, you need to fill the main component of the workpiece with lightly salted water and change it periodically.
• After soaking, you need to rinse all the mushrooms again.

Many housewives use a trick. They boil the mushrooms for 20 minutes 3-4 times, but in water with a high salt content. Of course, this will shorten the soaking period. But because of this, the mushrooms will stop crunching, which is unacceptable for pickled milk mushrooms.

How to select and prepare mushrooms before pickling

It is recommended to choose only those mushrooms that grow in the forest. Many people collect or buy them near the trails. This is highly not recommended. Mushrooms are capable of absorbing harmful toxins that cannot be removed even after prolonged soaking.

How to pickle milk mushrooms in jars at home

Every housewife has her own secrets for preparing food for the winter. It is worth giving a few examples of recipes for marinating milk mushrooms.

Classic step-by-step recipe for 1 liter of water

The classic recipe for pickling white milk mushrooms is simple. For this, a hot method is used, which involves boiling them in a marinade. There are a few basic steps to take:

• transfer 1 kilogram of the main product into a deep pan;
• fill them with 1 liter of water with the addition of 10 grams of salt;
• put on the fire and bring to a boil, this will take approximately 20 minutes;
• transfer the milk mushrooms to a colander and wait until the water has completely drained from them;
• prepare the marinade by diluting 40 grams of salt, 5 clove buds, 5 allspice peas and 4 small bay leaves in 1 liter of boiling water;
• Boil the future marinade for 15 minutes, and then add boiled milk mushrooms to it;
• last of all, vinegar in a volume of 20 milliliters is added to the liquid.

Pickling mushrooms in this way is not only simple, but also profitable, because it requires a minimum set of products. The finished product should be placed in jars, closed with lids and wrapped in a warm blanket, waiting for them to cool completely.

Marinating black milk mushrooms

Cooking black milk mushrooms is slightly different from the classic recipe. First of all, the soaking period is slightly different, which is 3 days. The composition of the marinade is also slightly different: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in 1 liter of water.

Cold way

The most popular recipe among housewives for preparing pickled mushrooms using the cold method. This makes the main product crispy, so it can be used in salads or added to side dishes. To do this you need:

• soak raw mushrooms for 3 days, changing the water periodically;
• roll each mushroom in salt and place in a deep container;
• add to the main component 1 head of chopped garlic, 1 small chopped horseradish root;
• cover all contents with gauze;
• put fresh leaves of cherries, currants, horseradish and dill on top of the gauze;
• The final stage of cooking is to apply heavy pressure.

Now the milk mushrooms should be moved to a cool place. Within 1 month they will infuse and release their own juice.

In tomato sauce

Marinated mushrooms are not only tasty, but also high in calories. But if you want to add nutritional properties to the product, it is recommended to add 200 grams of tomato paste to the marinade instead of water. This way you will get stewed milk mushrooms.

With garlic

Garlic is the most common product that is often used for preparing preparations. It creates a spicy, spicy taste and gives the dish a pleasant aromatic note. The dish must be prepared according to the classic recipe, but in addition to spices, you also need to add 5 medium-sized cloves of garlic, chopped or passed through a garlic press, to the marinade.

In oil

You can also cook marinated milk mushrooms in oil. To prepare, you need to mix 2 tablespoons of vegetable oil with 2 teaspoons of mustard and pepper, then add the resulting sauce to the cold-cooked mushrooms.

With other mushrooms

You can make an excellent assortment of milk mushrooms for the winter. To do this you need:

1. Boil 1 kilogram of peeled and cut assorted mushrooms in lightly salted water. Milk mushrooms go well with porcini mushrooms, boletus, boletus and boletus.
2. Transfer them to a colander. While the water is draining, you can start preparing the marinade. To do this, you need to dilute 12 allspice peas, 1 chopped onion, 20 grams of salt, 0.5 tablespoons of granulated sugar, 2 bay leaves and 60 milliliters of table vinegar in water. Next, all contents need to be boiled for 10-25 minutes.

Now marinate. You should transfer the assorted mushrooms into a jar and pour the boiled marinade over it.

With citric acid

Instead of vinegar, you can add citric acid to crispy milk mushrooms. This will not change the taste of the dish, but it will become several times healthier.

In a spicy marinade

• salt - 60 grams;
• granulated sugar - 20 grams;
• bay leaf - 2 pieces;
• fresh or dry currant leaves - 2 pieces;
• fresh or dry cherry leaves - 2 pieces;
• cloves - 2 buds.

All components must be diluted in 2 liters of water and cooked for 20 minutes. Then you can add milk mushrooms to the resulting marinade and cook them in the classic or cold way.

Cinnamon

To enhance the taste of the product, you can add 1 stick or 1 teaspoon of cinnamon.

It will not only create a new taste, but also an unsurpassed aroma.

With onions and tomatoes

The richest dish for the winter is preparing milk mushrooms with onions and tomatoes. It is necessary to fry 2 kilograms of mushrooms, 1 kilogram of chopped onions and tomatoes in a frying pan in 100 milliliters of vegetable oil. All contents must be transferred into jars and filled with marinade prepared in any way.