Recipe for pickling boiled mushrooms. Recipes on how to salt hot and cold dry milk mushrooms at home for the winter. Boiled pickled milk mushrooms

The quality of the preparation of brine for mushrooms ultimately depends taste qualities conservation. One small mistake and all the work will be in vain, and the mushrooms will be irretrievably spoiled. What should be the brine for filling breasts can be found on this page. Here are numerous recipes on how to make a pickle for milk mushrooms tasty, well-preserving and preserving raw materials in excellent form for a long time. Please note that ready-made brine for mushrooms can be stored for no more than a day. If during this time it is not used, then it is better to pour it out. Therefore, before making a brine for mushrooms for the winter, carefully calculate the required amount depending on the prepared raw materials.

In order to make a brine for salting mushrooms in a hot way, water is poured into an enameled dish (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, the mushrooms are lowered into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are put. Before you make a pickle for salted mushrooms, you need to carefully calculate the amount of products used. For 1 kg of prepared mushrooms spend:

• 2 tablespoons salt
• 2-3 bay leaves
• 2-3 blackcurrant leaves
• 4-5 cherry leaves
• 3 black peppercorns
• 3 cloves
• 5 g dill.

Milk mushrooms are boiled, counting from the moment of boiling, for 5-10 minutes.

The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear.

The boiled mushrooms are carefully transferred to a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed.

Brine should be no more than 1/5 of the mass of mushrooms.

Mushrooms are ready for consumption in 40-45 days.

How to prepare a brine for pickling mushrooms in a cold way

Before preparing a brine for pickling mushrooms, prepare raw materials for canning. cold way salting mushrooms implies soaking. Mushrooms should be cleaned of debris and earth, rinsed thoroughly, put in an enamel bowl, put a hose on the bottom, and on top - a plate or some other heavy object. The container must be placed in the bath, turn on cold water and make such a pressure that the stream of water flowing out of the dishes is no thicker than 3-4 mm. The included water should be left for 10-12 hours. After this time, put the mushrooms in prepared dishes, sprinkling each layer with spices. Before you prepare a brine for mushrooms in a cold way, you need to take the following ingredients for 1 kg of mushrooms:

• bay or currant leaf
• Dill
• garlic or horseradish
• 600 g salt

Next, put a clean cloth and oppression on the mushrooms. After a few days the mushrooms settle and release the juice, you can add a new portion to the container. In order to avoid the appearance of mold on the surface of the mushrooms, it is recommended to ensure that they are covered with juice. If it is not enough, you can add a brine prepared at the rate of 2 tablespoons of salt per 1 liter of water. After the juice is released from the mushrooms, transfer them to sterilized jars and fill them with the prepared brine. It is advisable to add a small amount to each jar vinegar essence, and then sterilize them and roll them up with boiled lids.

Brine for salting milk mushrooms in a cold way

To prepare a brine for pickling mushrooms in a cold way, take the following ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g salt.

Soak milk mushrooms for 2 days in cold salted water (for 1 liter of water 20 g of salt and 1 teaspoon citric acid). In the process of soaking, the water must be changed 4-5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their hats down. Sprinkle each layer of mushrooms (no more than 5 cm) with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, put a circle with a load and leave it at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also pouring them layer by layer with salt. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the bank, then it will be necessary to increase the oppression.

Brine for mushrooms in banks

Ingredients:

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

Brine for mushrooms in jars is obtained by fermenting and preserving mushrooms. 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 with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay the mushrooms in layers 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 load. After a week, close the jar with a lid and put it in a cold place.

Brine for black mushrooms

In order to prepare a pickle for black mushrooms, you need to take 1 bucket of mushrooms:

• 1.5 cups of salt.

Soak washed milk mushrooms for 2 days in cold water by changing the water every day. Then put in rows in a wooden dish of non-resinous wood, sprinkling with salt. You can sprinkle them with chopped white onions.

Cold-salted mushrooms

Washed small milk mushrooms should not be wetted, just let them dry on a sieve after washing. Then put in large jars, sprinkling with dill, and sprinkle lightly with salt every 2 rows of mushrooms. Sprinkle salt on top and cover. cabbage leaf. No yoke needed.

Brine recipe for salting milk mushrooms

Ingredients:

• 10 kg mushrooms
• 400 g salt
• 35 g dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35-40 allspice peas
• 10 bay leaves.

To use this brine recipe for salting mushrooms, the mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a circle and a load. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third. A brine should appear above the circle. If the brine does not appear within two days, the load should be increased. 30-40 days after salting, the mushrooms are ready for consumption.

Brine for pickling milk mushrooms

Boil mushrooms in lightly salted water:

• 2 tbsp. spoons of salt
• 1 liter of water

Remove the foam that forms during cooking with a slotted spoon.

• 250–300 g marinade filling

You can prepare a brine for pickling mushrooms from the following ingredients:

• 400 ml water
• 1 teaspoon salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Brine for pickled milk mushrooms

In order to cook delicious pickle for salted mushrooms, you need to take the following ingredients:

• 1 kg mushrooms
• 1½–2 glasses of water
• 50–70 ml 30% acetic acid
• 15–20 g (2–3 teaspoons) salt
• 15 peppercorns
• 10 allspice peas
• 2 bay leaves
• 1-2 bulbs
• 1 carrot.

For pickling, select small mushrooms or cut larger ones into pieces. fresh mushrooms clean, rinse with cold water and, throwing it on a sieve, let the water drain. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes. Preparation of the marinade: pour water into the dishes and boil it for several minutes along with allspice and chopped onions and carrots, add to the end of cooking acetic acid. Dip the slightly dried mushrooms into the marinade and cook for 4–5 minutes, then season. Transfer the mushrooms to jars or bottles, pour the marinade so that the mushrooms are covered with it. Cover the dishes immediately, cool and take out to the storage room.

Aromatic brine for white mushrooms

Ingredients:

• 1 kg of mushrooms
• 2 glasses of water
• 50–60 ml 30% acetic acid
• 1 st. a spoonful of salt
• 1-2 teaspoons of sugar
• 10 peppercorns
• 5 pieces. carnations
• 2 bay leaves
• 1-2 bulbs
• ½ carrot.

Peel the mushrooms, rinse quickly in cold water, put in a colander and boil. Prepare the marinade from water, seasonings and sliced ​​\u200b\u200bvegetables, add acetic acid to the end of cooking. Put the squeezed mushrooms into a fragrant brine for white milk mushrooms and cook for another 5-10 minutes. Then put the mushrooms together with the marinade into jars and immediately close tightly.

Pickled mushrooms in brine


Marinade is poured into an enameled pan, put on fire, brought to a boil and prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam. For marinade:

• 1 kg fresh mushrooms
• 1 tablespoon salt
• 200 g of a 6% solution of food grade acetic acid.

When foam stops forming in the boiling marinade, spices are added to the pan. At the end of cooking, the mushrooms must be removed from the heat and quickly cooled together with the marinade, covering the pan with gauze or a clean rag. The mushrooms are then transferred to glass jars and pour the marinade in which they were cooked. Banks are closed with plastic lids or parchment and stored in a cold place. For 1 kg of fresh mushrooms:

• 1 teaspoon of granulated sugar
• 5 allspice peas
• 2 pcs. cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0.5 g citric acid to preserve the natural color of the mushrooms.

Brine for dry mushrooms

Dry mushrooms are boiled in salted water:

• 2 tablespoons salt
• 1 liter of water

Then they are thrown back on a sieve, cooled, laid out in jars and poured with a cold marinade prepared in advance. Banks are closed with lids and stored in a cold place. To prepare a brine for dry mushrooms, for 1 kg of mushrooms you need:

• 0.4 l water
• 1 teaspoon salt
• 6 allspice peas
• 3 pcs. bay leaf
• carnations
• cinnamon
• a little star anise
• citric acid

The mixture must be boiled for enamel saucepan 20-30 minutes on low heat. When the marinade cools down a bit, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms.

Pickled mushrooms are stored at a temperature of about 8 ° C.

They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

Brine for mushrooms per 1 liter of water

Ingredients:

• 1 kg mushrooms
• 1-2 bay leaves
• 2-3 blackcurrant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 garlic cloves
• black peppercorns to taste
• 30 g salt.

For brine:

• 1 liter of water
• 50 g salt.

Wash mushrooms in several waters and clean from debris. Milk mushrooms need to be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare a brine for mushrooms in 1 liter of water by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkling with salt and shifting 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 cold place. After 30-35 days, the mushrooms will be ready to eat.

Mushrooms in cold pickled brine in jars


Ingredients:

• 1 kg mushrooms
• 25 g dill seeds
• 40 g salt.

Soak mushrooms for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid per 1 liter of water). In the process of soaking, the water must be changed 4-5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their hats down. Sprinkle each layer of mushrooms (no more than 5 cm) with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also pouring them layer by layer with salt. Mushrooms remain in a warm room for another 5 days, if after this time there is not enough brine in the jar, then oppression will need to be increased. Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready for use.

Salted milk mushrooms will decorate any snack table. Preparing this delicious appetizer is not difficult at all. The most commonly used hot salting of milk mushrooms. When using this harvesting method, the bitterness inherent in these mushrooms is guaranteed to be removed, so you don’t have to worry that the pickle will turn out unsuccessful.

Milk mushrooms are conditionally edible mushrooms. This means that for safe consumption, they must be cooked properly. But improperly cooked milk mushrooms can cause serious poisoning.

First of all, mushrooms need to be cleaned. This is a rather tedious and painstaking work, since on the inside of the mushrooms there are necessarily particles of earth, needles and other forest debris. After clearing the mushrooms of debris, immerse the milk mushrooms in water. You need to use a large container so that the mushrooms are completely covered with water.

Soak for at least six hours, periodically changing the water. Such preparation allows us to solve two problems at once. First, the water will remove the dirt. Secondly, milk mushrooms will lose some of their bitterness.

Next, it will be possible to cut the milk mushrooms into several parts, but you can leave the mushrooms whole. They are cut, usually if they plan to salt in jars, since large mushrooms simply will not go into a narrow neck. When salting in a bucket or other container with a wide top, it is not necessary to cut the mushrooms.

When salting mushrooms, spices are used. Most often, dill is used - umbrellas and dry seeds, garlic, bay leaf, allspice and black peppercorns.

You need to store salted milk mushrooms in a refrigerator or cellar, the optimum storage temperature is + 3-5 degrees. It is impossible to freeze mushrooms or keep them warm, the workpiece will deteriorate. It is important to ensure that the mushrooms are constantly covered with brine. If there is not enough brine, you need to pour cold boiled water into the container with mushrooms. Salted milk mushrooms are served with onions and butter. In addition, they can be used to prepare salads and other dishes.

Interesting facts: despite the fact that the mushroom is just a conditionally edible mushroom, our ancestors greatly appreciated it. So in Siberia, the mushroom got the name "Kings of mushrooms."

A quick recipe for salting milk mushrooms in jars

To begin with, we present quick recipe preparation of salted mushrooms. With this method of preparation, I do not use long soaking. Mushrooms are spicy with a slight bitterness.

• 3 kg of mushrooms;
• 2 tablespoons of salt for each leaf of water;
• 5-7 oak leaves;
• 10 black peppercorns;
• 5 cloves of garlic;
• 5-7 dill umbrellas.

Read also: Salad from bell pepper for the winter - 8 recipes

Thoroughly clean the mushrooms from adhering debris. We soak them for 1 hour in water to make it easier to wash off the dirt, and gently clean them with a brush from grains of sand and dirt. Then rinse again by rinsing under running water. We cut the mushrooms into pieces so that they can be placed in glass jars.

Pour water into the pan, add two tablespoons of salt for each liter, put on fire. As the brine boils, put the prepared milk mushrooms. As it boils, we reduce the fire and cook, periodically removing the foam and stirring. Add bay leaf and peppercorns.

You need to cook until the brine becomes transparent, and the milk mushrooms themselves settle to the bottom of the pan. As a rule, it takes 20-30 minutes to cook. We shift the cooked mushrooms with a slotted spoon to a colander. We do not pour out the brine.

Let the milk mushrooms cool down a bit, then lay them out in jars, which were previously washed clean and warmed up in the oven. We filter the brine by putting clean, boiled gauze, folded in three or four layers, into a colander. Bring the filtered brine to a boil and pour it into jars.

We check that there are no voids left on the walls of the jar. If air bubbles are visible, shake the jar several times to remove them. Pour the brine so that it reaches the edges of the jar. We cover the jars with plastic lids, cool and put in the refrigerator or take them to the cellar. After 40 days, salted milk mushrooms are ready.

Salt black milk mushrooms in a hot way

If you have collected or purchased black milk mushrooms on the market, then you can pickle them according to the following recipe.

• 1.5 kg of black mushrooms;
• 4 liters of water (for cooking) and 1 liter for brine;
• 6 tablespoons of salt for cooking and 6 more spoons for brine;
• 50 ml vegetable oil;
• 15 black peppercorns;
• 5 peas of allspice;
• 1 bud of cloves;
• 1 bay leaf;
• 5-7 dill umbrellas.

Thoroughly rinse and clean black mushrooms as above. Rinse the mushrooms well with a brush again under running water and put them in a container. Pour cold water and soak for three hours. This soaking removes bitterness. If you like the slightly bitter taste of salted mushrooms, then you do not need to soak the mushrooms, the main bitterness will go away when boiled.

Read also: Pickled cucumbers for the winter - 8 recipes

We put a large saucepan with 4 liters of water, add salt and bring to a boil. We lower the milk mushrooms into salted boiling water and cook for 20-30 minutes, removing the foam. The main readiness guideline is that the mushrooms sink to the bottom. Throw ready mushrooms in a colander.

Prepare the brine in a separate bowl. Pour a liter of water with salt into the pan, add bay leaf and both types of peppercorns. We boil the brine for five minutes, a minute before readiness we put dill umbrellas.

You don't need to be a networking genius to learn how to salt milk mushrooms hot and cold for the winter. These mushrooms are white beauties waving their hats in forest clearings.

As practice shows, it is difficult to collect them. When they are young, it is problematic to find. Sometimes it seems that they are playing hide and seek with us. And while mushroom pickers are searching, milk mushrooms make their way to the surface, overcoming a layer of mosses and fallen leaves.

When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We have considered the technology of hot salting. Now let's talk about the cold method.

It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend focusing on soaking. The procedure is extremely important. Before salting, clean and rinse the mushrooms well, since it is not necessary to boil. To facilitate the task will help the use of brushes, sponges and brushes.

Ingredients:

• milk mushrooms - 5 kg
• salt - 500 g
• dill tubes
• horseradish leaves
• currant and cherry leaves
• garlic

Cooking:

1. Fold the peeled and washed mushrooms into a glass or enamel bowl. A wide pan, basin or bucket will do.
2. Fill the mushrooms with water and cover with a large plate. Put oppression on top, then take it to a cool place for three days. Change the water several times daily.
3. After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and arrange in containers in which they will be salted.
4. Between the layers, make a pillow of horseradish and garlic. When the container is full, cover with gauze folded several times. Put the horseradish leaves and the remaining greens on top of the cheesecloth.
5. Put oppression on the circle, which will hide the mushrooms in the brine.
6. Take the dishes to the cellar for a month. During this period, watch all the time. The brine should always cover the milk mushrooms. Of course, if you do not want the mushrooms to become moldy.
7. After the time has elapsed, move the milk mushrooms into jars without rolling up the lids. Store in a cool place.

This salting technology allows you to cook clean and snow-white mushrooms. Based on them, snacks, caviar or salads are prepared.

The benefits and harms of mushrooms

In conclusion, I will add a few words about the benefits and harms of mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, milk mushrooms are considered the best representatives of the mushroom kingdom. And this is no accident.

The benefits of tasty and fragrant milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and marinated, and eaten with onions and sour cream.

The invaluable benefits are known to people suffering from tuberculosis. This mushroom neutralizes the pathogenic bacillus. Regular use helps to get rid of urolithiasis and kidney failure.

This natural antibiotic is used to treat severe diseases. Mushrooms contain many vitamins. They act as a source of riboflavin and thiamine. No wonder they are used in the pharmaceutical industry.

Harm is due to improper preparation. The composition of milk mushrooms includes milky juice, which causes poisoning. Careful processing allows you to remove toxins. That is why mushrooms are recommended to be thoroughly washed and thoroughly soaked at home.

Plus, for a reason high calorie mushrooms are difficult to digest. Experts do not recommend eating a lot of junk food. People suffering from intestinal upset and gastritis know firsthand about the dangers of mushrooms. And the main reason for the bad effect is considered to be sufficient fiber content. It doesn't benefit everyone.

There are several proven recipes for pickling mushrooms at home. Below you will find several recipes that can be used to cook these mushrooms both cold and hot. Salted milk mushrooms have always taken pride of place on the tables of our ancestors. Most often they were served in their pure form as an appetizer, but they could also be found in other dishes as an addition. But in Europe, it is not deservedly considered inedible and it is almost impossible to meet it on the counter or on the table.

Perhaps you have already tried to harvest these mushrooms for the winter yourself and may also have encountered such a problem as a slight bitterness. To avoid this, the collected mushrooms must be soaked well in water before starting cooking. The bitterness is contained in their juice or, according to the folk, in the milk that appears on the cut of the mushroom. White mushrooms of this milk are much less than in black ones, which means that dark mushrooms need to be soaked much longer. But let this fact not scare you, if you follow our instructions, you will definitely succeed and opening a jar in winter you can get only positive emotions.

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 washing and cleaning it thoroughly right away, you can break most of the harvested crop. And this mushroom is quite dirty. So the first thing to do is put them in a large container and fill with water. 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 drushlyak, and soak the mushrooms in a large bucket.

Soaking will deprive the mushroom of bitterness. 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 pick up a sponge for washing dishes, a small knife or a toothbrush and clean the mushrooms from the remaining dirt. If a fairly large specimen is caught, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and will be tastier.

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

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

While the mushrooms are being cooked, you can already begin to prepare and sterilize the jars in which you will lay out the mushrooms. It is best to take a small container. The best option is cans no more than 1 liter.

Arrange the mushrooms in jars, pour brine and tighten the 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 salt milk mushrooms in a cold way at home

Ingredients:

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

Cooking process:

And so let's start with the fact that first you need to soak the mushrooms in water for 3 days, we 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 so heavy that it will crush the mushroom and not so light that it will float the mushrooms to the surface.

After three days, drain the water and clean each mushroom, then rinse under running water. If there are too large mushrooms, it is better to cut them into several parts. The regime for the fact that the body of the fungus is 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. preparation time 35-45 days.

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

The recipe is quite universal and allows you to get tasty and fragrant salted milk mushrooms in almost 7-8 days. But it is best to wait 30-35 days to get full-fledged and, importantly, salted mushrooms without bitterness.

Ingredients:

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

Cooking process:

The mushroom mushroom is quite 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 be very bitter.

Soaking solves several problems at once. First, the mushroom will stop bitter. Secondly, it will not become so brittle, and thirdly, the dirt on the mushrooms will get wet and will be easily separated or, which most often happens, will fall off on its own.

We shift the soaked and cleaned mushrooms into a saucepan and fill with water. Cut large mushrooms so that you don’t 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 the fire. Bring to a boil and cook on medium heat for 15 minutes. Make sure the boil is not too violent. When foam appears, remove it with a spoon or slotted spoon.

After the first cooking, put the mushrooms in a colander and drain the water completely. Next, we prepare the correct brine. 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 parsley, 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 evenly distribute them among the jars. After we decompose the mushrooms into jars and fill them with boiling brine. Pour the brine under the very neck and tighten the lids. After cooling, the jars with mushrooms are transferred to the basement or cellar for long-term storage.

Pickled mushrooms with vinegar and onions - the easiest and most delicious recipe

Salted mushrooms are no doubt very tasty, but how do you like pickled mushrooms. This recipe is quite simple, but very tasty. He is familiar to me from a distant, distant childhood. Once, our family brought home almost half a bath of these mushrooms and we had to not only salt them, but also marinate them.

Ingredients:

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

Cooking process:

According to the familiar scheme, we first soak the mushrooms in water, then clean them of dirt. Fill with water and cook in boiling water for 5-7 minutes. While the mushrooms are cooking, take the head of the onion. Peel it and cut 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 vinegar according to the recipe, sugar and onion half rings. Stir the marinade, let it boil and lay the mushrooms. Cook for 10 minutes on medium heat.

Be sure to put 1-2 cloves of garlic in each jar. Pour the remaining marinade into jars and screw the jars with sterile lids.

After 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.

Recipe for salting black 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 white ones. And if there are mushrooms, then there must be a method of preparation. Therefore, I offer you a video recipe for making black mushrooms.

As mentioned above in the article in black, the content of bitterness is much higher, so it will take much longer to soak them. How to soak and how best to cook these mushrooms you can see in the video clip below.

How to salt milk mushrooms for the winter - a recipe with a photo

Delicious salted mushrooms are always an amazing snack. And every mushroom picker is well aware of this simple truth. But in order for the milk mushrooms to turn out especially tasty, they must be able to cook and pickle them correctly. In order to enjoy the mushroom gifts of nature in winter, you need to learn a couple simple recipes how to salt milk mushrooms in jars. This does not require anything complicated and supernatural.

1. Dish type: preparation for the winter
2. Dish subtype: mushroom dish
3. Number of servings per outlet: 6-8 servings.
4. Weight ready meal: 400-500 g.
5. Cooking time:
6. National cuisine to which the dish belongs: Russian.
7. Energy or the nutritional value dishes:

Ingredients for making salted mushrooms

So, the ingredients of the winter mushroom delicacy:

• mushroom mushrooms;
• dill (whole stalk with an umbrella);
• horseradish leaves;
• garlic (it is desirable to take more);
• salt;
• young shoots of cherries (optional).

Instructions for salting milk mushrooms

1. Preparation of salting milk mushrooms for the winter begins with the cleaning of mushrooms from excess debris (needles, leaves, earth, and so on). Then the mushrooms are cleaned and placed in a deep bowl. A deep container is needed so that something heavy can be placed on top of the mushrooms (for oppression) and the brine does not leak out. A little later, see if there is enough brine, if it is not enough - then it will be necessary to add it to the jars rolled up for the winter.
2. All mushrooms that were placed in a deep bowl should be poured with boiling water and boiled for 5-7 minutes. Milk mushrooms should not boil, it is enough just to bring them to a boil. After that, the container with mushrooms is covered with a plate, on top of which something heavy is placed so that the mushrooms “drown” in the brine. The role of the load will perfectly perform the usual three-liter jar filled with water. If some of the mushrooms float on top of the brine liquid, they will simply turn black. In this state, pickles are left for one night.
3. The next day, mushrooms can be transferred to a jar. But it is important to remember the correct technology for laying mushrooms during salting. First, garlic is laid out at the bottom of the jar (yes, more), then a layer of fragrant mushrooms, then - 1 tsp. salt, then garlic again - mushrooms - salt, and so on until all the milk mushrooms are laid. When all the mushroom contents are in the jars, they must be filled with the brine in which they were salted. Everything needs to be well packed.
4. The air that accumulates in the banks must be eliminated with a knife. And already at the very end, you need to put dill, cherry branches and horseradish leaves in jars. Cover jars tightly with lids and refrigerate. A month later, salted milk mushrooms are completely ready. Welcome to the table!

A simple recipe for salting milk mushrooms for the winter

No less interesting is another recipe for salting milk mushrooms for the winter. According to the cooking technology, recipe No. 2 is somewhat different from the recipe described above, but it is also simple and accessible to everyone, like the first recipe.

Recipe for salting milk mushrooms for the winter

Ingredients

• strong white milk mushrooms;
• a couple of cloves of garlic;
• water;
• dill umbrellas;
• coarse salt;
• sunflower oil;

Cooking instructions

Traditionally, mushrooms are first washed and cleaned of spores, debris, and so on. Then they are soaked in clean, moderately cold water for 3-5 days (you can keep the mushrooms at room temperature), but you need to change the water every day. You don’t need to cut small mushrooms, but it’s better to cut larger mushrooms. Then throw them into boiling salted water and boil for 7 minutes, then cool the mushrooms in cold water. Coarse salt must be added in the proportion: a stack of salt per 3-liter jar. For those who prefer uncooked mushrooms, pickling mushrooms for the winter can be done simply from thoroughly soaked mushrooms. In order to give the mushrooms a spicy taste and aroma, you should add them to the jar some garlic and dill. After that, on the jars, in which mushrooms and spices are already laid out, they put heavy oppression for the whole day and only periodically the mushroom contents need to be stirred. A day later, white milk mushrooms must be laid out in jars with a wide neck, and pour them with brine.

Salting milk mushrooms for the winter

Based on a three-liter jar, the brine content should not exceed 800 ml. After that, you can add a little vegetable oil to the mushrooms and then close the jars for the winter with plastic lids. Mushrooms will be ready no earlier than in a month, or even forty days. All this time, jars of pickles must be kept in the refrigerator. These were simple cooking recipes, revealing the secrets of the usual salting of an unusually tasty mushroom appetizer from milk mushrooms. Eat with pleasure and health!

How to pickle milk mushrooms in jars for the winter: video

This video clip describes in detail the process of salting milk mushrooms in jars for the winter, explains how easy it is to make such seamings at home.

How to salt milk mushrooms for the winter in jars - step by step video recipe