Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health,contains a lot of proteinand nutrients, but has a bitter aftertaste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and please yourself the whole winter with delicious everyday and festive snack, it is enough to soak the mushrooms and start salting.

This article has collected best recipes how to salt milk mushrooms at home and properly process mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is their collection.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms, in and never eat it raw.

It is these foods that absorb the most poisons in the first place, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

1. Before salting, carefully sort the mushrooms, discard the wormy and damaged ones. Rinse the rest properly.
2. If dirt is not removed under running water, clean it with a toothbrush.
3. To bring everything out harmful substances, lower for two hours in a basin of cold water.
4. Next, for salting, cut into 3-4 parts. You can also salt only the caps, and use the legs to prepare mushroom caviar.
5. Soak the mushrooms for three days, while changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, put a plate on top and put oppression. Mushrooms should be in liquid, not floating on the surface.
6. In the process of soaking milk mushrooms will lose all the bitter juice and noticeably decrease in volume.
7. Use ceramic, wooden or glassware. Salt milk mushrooms in metal and clay should not be. The metal oxidizes, and the clay absorbs all the flavor.

Rinse and soak the mushrooms before cooking.

Method number 1. How to salt milk mushrooms at home in a cold way

This is the easiest mushroom pickling recipe since it eliminates the need to prepare a brine.

You will need:

1. 1 kg of white mushrooms
2. 40 g salt
3. bunch of dill
4. 2 bay leaves
5. 5 garlic cloves
6. horseradish root
7. Black ground pepper taste

Cold cooking method

Step by step preparation:

1. At the first stage, we soak the mushrooms for three for, as indicated above, in order to remove all the bitterness from them.
2. Next, in a deep bowl, grind the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, pour salt and ground black pepper to taste.
3. We take a jar for salting. Put a little mixture on the bottom, pieces of mushrooms, pickling mixture again and alternate layers until the end of the ingredients.
4. We tamp with a wooden pusher, close with a plastic lid and send the jar to the refrigerator.
5. We salt the mushrooms for 30-40 days, after which they can be tasted.
6. If the appetizer tastes too salty, the mushrooms can be washed with water.

Method number 2. How to salt milk mushrooms at home in a hot way

This way of salting is considered the safest, since when boiling milk mushrooms, all natural bitterness and unpleasant odor will go away, and additional heat treatment will protect your health.

You will need:

1. 1 kg of white mushrooms
2. 60 g salt
3. 5 garlic cloves
4. 10-12 black peppercorns
5. 10-12 black currant leaves
6. 2-3 dill umbrellas

Milk mushrooms in brine

Step by step preparation:

1. We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and send them to a pot of water. Bring to a boil.
2. Cook over low heat for five minutes, periodically removing the foam.
3. Transfer to a colander, rinse with cold water. Let drain and dry.
4. We pack the mushrooms in layers in a jar, shifting them with black peppercorns, currant leaves, garlic cloves cut into halves and dill umbrellas.
5. Fill with mushroom broth.
6. Cool the appetizer, close with plastic lids and store in a cold place. For complete salting, milk mushrooms will need about a month and a half.

Tip: metal lids are not suitable for clogging milk mushrooms, because they tend to actively oxidize.

Method number 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference of this method.

This type of mushroom usually grows in families - if you managed to find one such family, then there are several more hiding nearby.

You will need:

1. 5 kg fresh mushrooms
2. 200 g coarse salt
3. Large bunch of dill
4. Half head of garlic
5. 10 g grated horseradish root
6. 5 bay leaves
7. 20 g allspice

Mushrooms cooked in a barrel

Step by step preparation:

1. At the first stage, we process mushrooms in the traditional way: we clean, wash, soak for three days.
2. Thoroughly wash the barrel, scald with boiling water and dry.
3. We put prepared mushrooms in it, shifting each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
4. Alternate until the end of the ingredients. We cover the top layer with gauze or a clean linen napkin. We put a heavy press on top - if this is not done, the milk mushrooms will not let the juice out.
5. In the process of salting, milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Tip: it is strictly forbidden to use iodized salt for salting, otherwise the mushrooms will turn black.

Method number 4. How to salt milk mushrooms at home is delicious - the easiest step-by-step recipe

This salting method is suitable for those who simply love mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

1. 3 kg mushrooms
2. 150-160 g coarse salt

The easiest recipe

Step by step preparation:

1. Mushrooms are soaked for three days in a known way.
2. Then we take glass or wooden dishes for salting and lay out the milk mushrooms in layers, each sprinkled with plenty of salt.
3. We put a press on top and hold the workpiece under pressure for three days.
4. During this time, mix milk mushrooms 4 times a day.
5. After that, we lay out the mushrooms in small, pre-sterilized jars, cork with nylon lids and store in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

1. 5 liters of water
2. 5 kg mushrooms
3. 1 kg onion
4. 250 g coarse salt

With onion

Step by step preparation:

1. Mushrooms are soaked for three days.
2. We prepare a brine from water and 60 g of salt. Pour milk mushrooms with the resulting composition and leave for 12 hours. During this time, you need to rinse them twice with plain water, taking them out of the brine and lowering them back.
3. We take out the milk mushrooms, while preserving the brine - we still need it.
4. Peel the onion and finely chop it.
5. Mix the mushrooms with the remaining salt and onion.
6. We put all the components under the press, we wait 2 days. We mix the composition every 7 hours, after which we lay it out in sterilized jars and tamp it well.
7. Fill with brine, cork with nylon lids, send to the cold or cellar for 2 days, after which you can try milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack they prepared for you the most unusual way salting mushrooms.

You will need:

1. 25 cherry and currant leaves each
2. 5 kg mushrooms
3. 300 g coarse salt
4. head of garlic
5. 2 bunches of dill
6. 12 cabbage leaves
7. 5 liters of water

Salted mushrooms with cabbage

Step by step preparation:

1. Mushrooms are prepared in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We put oppression and wait 12 hours.
2. Every 4 hours we take them out of the brine and rinse with running water.
3. Cut the garlic into slices, chop the dill. My cabbage, currant and cherry leaves.
4. We put the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. We close the finished milk mushrooms with nylon lids and insist for a month and a half, after which we proceed to the tasting. Bon appetit!

Tip: how to quickly and easily sterilize jars for winter preparations, read the article at the link.

Another interesting recipe how to salt milk mushrooms at home for the winter, you will learn from this video:

Autumn mushrooms make an incredibly tasty and fragrant snack, if they are properly salted. Thanks to this method of preparation, they can be used in different variations - stew or fry. Salted milk mushrooms in a cold way are especially popular. At the same time, all useful properties are preserved in them.

Salting milk mushrooms in a cold way

The process by which salting milk mushrooms is carried out in a cold way consists of several stages:

1. It is necessary to stock up on mushrooms with a fleshy funnel-shaped hat, on a short leg with white milky juice. If you collect milk mushrooms yourself, you need to look for them among the needles or under the foliage. If you buy, then you should choose not wormy, young milk mushrooms.
2. The first step is to remove all the dirt using a brush. It is necessary to rinse each mushroom under cold water and cut off the wormy places. If the milk mushrooms turned out to be heavily contaminated, then they need to be soaked in water for several hours, the dirt will come off faster.
3. Salting milk mushrooms in a cold way for the winter is carried out in a container filled with water, to which salt is added. A weight is placed on top of the lid. As the last, an ordinary jar of water is suitable.
4. Milk mushrooms need to be soaked for 2 to 5 days. This is necessary so that bitterness leaves them. Every day you need to change the water twice. To check whether the bitterness is gone, you should make a cut on any mushroom and taste it with your tongue.

Cold salted mushrooms - an instant recipe

For busy housewives, a real find will be quick salting mushrooms in a cold way. You can salt mushrooms in wooden barrels or glass jars with a wide neck, ceramic dishes or an enamel pan. The fruits are cut or salted whole, it all depends on the individual preferences of the hostess.

Ingredients:

• milk mushrooms - 1 kg;
• salt - 40 g;
• dill, peppercorns, bay leaf, cloves, garlic, horseradish root, blackcurrant leaves.

Cooking

1. Put some seasonings on the bottom of the container.
2. Place mushrooms top down and salt next.
3. Alternate layers until the container is full.
4. Close the contents of the container with sterile gauze, and then with a lid.
5. Install cargo. Remove salted mushrooms in a cold way in the cold for 40 days.

How to salt a white mushroom in a cold way?

Among mushroom pickers, cold salting of white mushrooms is extremely popular. This type of fruit is very common and in the harvest year they can be collected in a significant amount. The only downside to the process is pre-processing, which is time consuming.

Ingredients:

• white milk mushrooms;
• salt - 40 g per 1 kg of mushrooms;
• currant leaves, dill umbrellas, garlic, bay leaf, allspice, cloves.

Cooking

1. Sort mushrooms, wash and soak.
2. At the bottom of the container put the milk mushrooms along with seasonings. Sprinkle each layer with salt.
3. Press the mass with a load and leave for 3 days. cold way to clean in the cold for 40 days.

How to salt black mushrooms in a cold way?

A process such as salting black mushrooms in a cold way will help to get healthy snack. However, it should be used with caution. Due to the presence of organic acids, the product has a positive effect on metabolic processes, the condition of the skin and hair. But mushrooms should not be eaten without proper pre-treatment due to the content of milky juice and toxins.

Ingredients:

• black mushrooms;
• salt - 45 g per 1 kg of mushrooms;
• seasonings.

Cooking

1. Mushrooms pre-process.
2. Put in a container layers of milk mushrooms, salt them, and seasonings.
3. Install the load and leave for 3 days. cold way to clean in the cold for 40 days.

How to salt dry milk mushrooms in a cold way?

You can cook not only fresh mushrooms, salting of dry milk mushrooms is also carried out in a cold way. Do not use galvanized utensils, because an undesirable reaction may occur that will spoil the taste of the product. Such milk mushrooms are distinguished by the fact that their hat is not sticky, but dry. Many cooks believe that they can not be soaked, because they do not contain milky juice. However, for 2-3 hours they should still be put in cold water.

Ingredients:

• dry milk mushrooms - 5 kg;
• salt - 200 g;
• pepper - 10 peas;
• garlic - 1 head;
• horseradish leaves - 5 pcs.;
• dry dill - 4 tbsp. l.;
• blackcurrant leaves - 10 pcs.;
• bay leaf - 3 pcs.;
• cloves - 2 buds.

Cooking

1. Soak mushrooms for 6 hours.
2. Spread layers: seasonings, milk mushrooms, salt until the products run out.
3. Cover the container with gauze and set oppression. Transfer the container to a cold place for 40 days.
4. Transfer salted milk mushrooms in a cold way into sterilized jars and close.

How to salt milk mushrooms in a cold way under oppression?

The taste of mushrooms is affected by the correctness and sequence of cooking steps. How long it takes to soak depends on the temperature of the water. If it is cool, then the process will be delayed. Mushrooms soak faster in room temperature water. If the milk mushrooms are taken out ahead of time, they will lose their bitterness, but remain sharp.

Ingredients:

• milk mushrooms - 1 kg;
• salt - 40 g;
• seasonings.

Cooking

1. Soak mushrooms for 2-5 days.
2. Lay out the products in layers.
3. Close the container with a lid on which you want to put the load. As the last, an ordinary jar of water is suitable. It can be a small weight, a plastic bottle. The oppression will help the mushrooms sink and release the juice.
4. Milk mushrooms under oppression in a cold way to leave for 40 days.

How to salt milk mushrooms in a barrel in a cold way?

Cold salting of milk mushrooms in a barrel is extremely popular. In order for the appetizer to acquire a more interesting taste, additional ingredients should be used. Mushrooms are combined with mushrooms, garlic and horseradish. Large fruits are cut into small pieces. Then it will be more convenient to put them in your mouth, and they will pickle faster.

Ingredients:

• milk mushrooms - 1 kg;
• salt - 40 g;
• seasonings.

Cooking

1. Put seasonings on the bottom of the barrel.
2. Place the mushrooms next to each other, caps down, and sprinkle with salt. Alternate layers further.
3. Cover the barrel with gauze, and then with a lid, which should be smaller than the neck of the container.
4. Place a load on the lid, salting the milk mushrooms in a cold way for the winter takes 40 days.

Salting boiled mushrooms in a cold way

In order to use a cold method, not only fresh, but also boiled mushrooms are used. Spices for salting, each culinary specialist chooses independently. Oak, currant or cherry leaves, dill umbrellas, garlic are used, but you can do without them. A week after the installation of oppression, you need to check whether the brine has stood out. If it turns out to be a lot, the liquid is drained.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 400 g;
• seasonings.

Cooking

1. Soak the mushrooms for 2-3 hours, wash, boil for 30 minutes, and then repeat the process with a new portion of water.
2. Cover the bottom of the salting container with salt and seasonings.
3. Lay the mushrooms with their hats down in one row, sprinkling each layer with salt. Install cargo.
4. Leave for 24 hours, and then arrange in jars, close with nylon lids and put in the cold.

How to store milk mushrooms after cold pickling?

It is extremely important to learn how to store milk mushrooms in a cold way for the winter. The rules are as follows:

1. The room must be ventilated.
2. The optimum temperature is one that does not exceed 0ºС and does not fall below -6ºС.
3. It is necessary to monitor the presence of brine. It should cover the mushrooms. If it is not enough, you need to add cold boiled water.
4. Ideal for storage glass jars or barrels, hermetically sealed.

Milk mushrooms are those mushrooms that are great for salting. Cooked in this way, they become very fragrant, tasty and crispy.

If you were able to collect a basket of mushrooms, be sure to pickle them. This is usually done either hot or cold. The latter involves a longer salting of mushrooms, but they acquire a simply amazing taste. Cold salting milk mushroom allows you to get a real delicacy for the winter table. You will definitely like such meaty and at the same time crispy mushrooms.

Raw by cold method

So, you managed to collect a large basket of magnificent mushrooms, and you brought it home. Now the main thing is to process the entire batch of mushrooms as quickly as possible. Sort the milk mushrooms - young specimens, strong and healthy, are suitable for salting. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise, you risk spoiling the entire ambassador. After selecting good mushrooms, proceed to clean them. Sand and dirt are strongly eaten into milk mushrooms, so cleansing must be approached with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrape each mushroom well from the outside and inside, remove all dirt, sand, adhering leaves and blades of grass. Cut off the bad spots with a knife. Wash the mushrooms in cool water. Now you can start soaking. Milk mushrooms must be kept in water for at least a day in order to get rid of their characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how raw milk mushrooms are soaked. Salting in a cold way will be successful only after removing all the bitterness from the mushrooms. Important: if you don’t soak the milk mushrooms properly, you won’t be able to get rid of bitterness even by subsequent repeated boiling!

Raw milk mushroom: salting according to the classic recipe

In order to cook salted crunchy mushrooms, you will need the following ingredients:

• milk mushrooms - 5 kg;
• salt - 150 g;
• and cherries - 10 pcs.;
• - 3 umbrellas;
• - 2 pcs.

So, consider the cold way of pickling mushrooms. First, clean well, rinse and soak the mushrooms for three days. All bitterness will come out during this time. After these preliminary operations, you can proceed to the direct preparation of enamelware without chips, rust, cracks. Put cherry and currant leaves on its bottom, add dill to them. On top of them we place the mushrooms with hats down. Salt. Repeat the layer of mushrooms again, adding dill and salt. Thus, we lay out all the milk mushrooms, not forgetting to add some salt. When the pan is full, put the horseradish leaves on top. We cover the container with a clean towel (you can even boil it), put a dish on top and put oppression on it. Everything - you can clean the workpiece in the refrigerator. This is how raw milk mushrooms are prepared. Salting in the traditional way will allow you to get an excellent snack for festive table. After 40 days, the mushrooms will be completely ready. You can serve them with vegetable oil and decorating onions. You need to store this primordially Russian snack in the refrigerator, transferring the mushrooms to sterilized glass jars. It is necessary to eat salted milk mushrooms within six months. Enjoy your meal!

What mushrooms are suitable for salting

1. Pick young mushrooms that are firm, resilient and free of rust-like spots. Of course, cut them with a knife so that the milk mushrooms will please you with their harvest more than once.
2. Old mushrooms (with spots) are not suitable for salting - they will irrevocably spoil the taste of the workpiece. Worm milk mushrooms with other flaws are also not suitable. In a word, in order for conservation to please you and your guests, choose beautiful mushrooms.
3. You can salt any kind of milk mushrooms: white, black, yellow, pepper, aspen and oak. At the same time, the cold salting method is optimally suited for white mushrooms, the most familiar to us. They turn out firm and crispy.
4. Salted black milk mushrooms will be tastier when cooked, besides hot way salting is considered safer. Such mushrooms will no longer crunch, but they have a mild taste, they are faster to cook.

Preparation

1. As soon as you have collected (or bought) mushrooms, immediately start preparing them for salting. It is necessary to remove from them all the forest debris and dirt, which is attracted by sticky mushroom caps. To do this, wash them thoroughly by hand, brushing off the dirt with an old toothbrush or hard sponge. Litter from the back of the hats is perfectly washed off under running water or shower pressure.
2. Next, soak the mushrooms for 2-3 days in cold water. This is necessary so that natural bitterness leaves the mushrooms. We change the water three to four times a day. And then the mushrooms will not turn sour, they will not turn into porridge. We must drain the old water - it has absorbed all unnecessary substances and enzymes. So that the mushrooms do not float when soaked, you can put a lid on top, crushing it with some kind of weight.
3. Many do not soak milk mushrooms before the hot salting method - only before the cold one. But I try to get rid of them anyway. Just with the hot method, I pre-soak them for a shorter time - about a day. After all, even one bitter mushroom can ruin our seamings.

Tip: for all stages of cooking milk mushrooms, choose the right dishes. Enameled pans or basins are perfect, without chips, cracks and rust, glass jars, wooden tubs, ceramic containers, plastic buckets. Do not take galvanized dishes - they can cause an undesirable reaction, irrevocably spoiling the taste of mushrooms.

How to salt white milk mushrooms in a cold way: a recipe with a photo

For pickling mushrooms the most necessary components- these are milk mushrooms themselves and coarse salt. It absorbs excess moisture and draws out the bitterness from the mushrooms. Fine salt will not work, especially iodized salt. Just a regular kitchen. Other ingredients are optional but highly recommended. With them, your mushrooms will get spicy flavors, they will not be so bland.

In a cold way, you can salt not only white milk mushrooms, but also others - yellow, oak, aspen, even black. Although light species look more aesthetically pleasing, they do not change their color after salting. In the future, such mushrooms can be served as an independent snack, seasoned with vegetable oil and onions, and also used as part of various salads, cook mushroom caviar and cutlets, fragrant soups, homemade pizza from them.

Ingredients:

• 5 kg mushrooms
• 250 g coarse salt (not iodized)
• 1 large head of garlic
• 8-10 dill stalks without seeds
• 10-15 pcs. cherry leaves
• 10-15 pcs. black currant leaves
• 4-5 pcs. horseradish leaves
• 1 small horseradish root

Cooking

Wash fresh mushrooms, remove all debris and be sure to soak in a large basin or bucket for 2-3 days, covering the top with a lid with a load. The room must be cool. We change the water every 6 hours. Then again, rinse the mushrooms well in running water.

We are preparing a container for pickling mushrooms. Dishes must be clean, scalded with boiling water. A wooden tub or barrel, an enameled bucket is perfect. Cold salting is a long process, it takes from 30 to 45 days, so we first salt the mushrooms in a separate container, and then arrange them in jars.

Tip: How much salt is needed per 1 kg of mushrooms for salting? We proceed from the formula: 4-5 percent of salt from the total weight of mushrooms. That is, for 1 kg of mushrooms, we need 40-50 g of coarse salt. With the hot salting method, the amount of salt can be increased up to 6 percent - 50-60 g of salt per 1 kg of mushrooms.

Now we roll each mushroom in salt and put it with the hats down on the bottom of the salting dish. Sprinkle each layer with 2 tablespoons of salt, peeled and chopped garlic, grated or chopped horseradish root. When all the mushrooms are laid, cover them with gauze folded in several layers or a thin cloth. On top we lay out the washed leaves of cherries, currants and horseradish, as well as dill stalks.

We cover the dishes with a wide plate or lid, put a load - for example, a jar of water. We put in a cool place (temperature - no higher than 10 degrees Celsius). Mushrooms will release juice in a few hours. Make sure that the brine covers them completely and mold does not form. If there is not enough juice, you can add a little such a brine: for 1 liter of cold boiled water - 50 g of coarse salt (stir until completely dissolved).

Now let's be patient. Milk mushrooms will be salted for at least a month. The top layer should not remain dry, so check the mushrooms from time to time.

When 30-40 days pass, we sterilize the jars and tightly pack the salted milk mushrooms into them. Pour them on top with cold brine, formed in a tub or pan during salting. We close with plastic lids scalded with boiling water. We store in the refrigerator or cellar for no more than six months.

Now, knowing how to salt a white mushroom in a cold way, you can similarly cook other edible types of this mushroom.

Note to the hostess: If the milk mushrooms are too salty when served, soak them for an hour in cold water or milk.

Salt the mushrooms hot

The hot method takes less time than the cold method, and cooked mushrooms last longer. True, since they are boiled, they will no longer crunch so temptingly. But their delicate taste resembles a real delicacy. Such a preparation for the winter will help you out more than once when preparing various fast food. I will share with you the secrets of how you can deliciously pickle milk mushrooms in a hot way, especially since the recipe is simple and understandable.

Ingredients:

• 5 kg fresh mushrooms
• 250-280 g coarse table salt
• 1 head of garlic
• 9-10 pcs. bay leaf
• 25 g allspice peas
• 4-5 pcs. black currant leaves
• Cabbage leaves - according to the number of cans

Cooking

1. We clean the mushrooms from debris, wash, cut off the lower part of the legs. You can cut off the legs completely and fry them - you will have tasty dish for dinner.
2. Then soak the milk mushrooms for at least half a day, and preferably for a day. The taste of pre-soaked milk mushrooms is much brighter, without bitterness. We change the water four or five times a day. Then we drain it.
3. We take a wide saucepan, pour water into it and put it on fire. As soon as the water boils, we throw in the prepared mushrooms, a couple of peppercorns, currant leaves and cook over low heat for 15-20 minutes. Stir from time to time, remove the foam.
4. If all the milk mushrooms do not fit in the pan, boil them in portions. At the same time, we pour new water into the pan every time. In this case, do not add pepper and currant leaves to the water, save them for brine.
5. While the mushrooms are cooking, peel the garlic and cut it into slices. Strain the mushroom decoction through a sieve into another bowl. Rinse the mushrooms themselves again.
6. At the bottom of an enameled bucket or wooden tub, pour 2 tbsp. tablespoons of coarse salt, lay out a little chopped garlic, currant leaves, laurel. Then we tightly lay the milk mushrooms with their heads down (this way they better retain their shape). Sprinkle with salt. And so we continue to lay in layers, sprinkling with leaves, pepper and salt. In total, 50-60 g of coarse salt should go for 1 kg of mushrooms.
7. Fill with a decoction of mushrooms. We put a wide plate on top, press it down with oppression. The liquid should completely cover the mushrooms. Cover with a clean towel or gauze, put in a cool place for two to three days.
8. We sterilize jars, scald plastic lids with boiling water. We put the mushrooms tightly in jars, pour the brine over the shoulders, press down on top with the washed cabbage leaf. We close the lids, put in the cellar or refrigerator. After a week, salted breasts can be served on the table.

Tip: It's best not to roll the mushroom jars with metal lids to avoid the danger of botulism.

9. There are many different recipes how to quickly pickle milk mushrooms at home. I propose to watch a simple video recipe on how to salt delicious milk mushrooms for the winter in jars.

A simple recipe for salting black mushrooms in jars

Black milk mushrooms do not look as aesthetically pleasing as their white counterparts, but even after boiling they remain elastic, and they also have healing properties. You can salt them in any way. I prefer hot salting, it is very simple, and milk mushrooms are surprisingly tasty. So, a simple recipe for how tasty and easy it is to salt black mushrooms in jars for blanks for the whole cold winter.

Ingredients:

• 1.5 kg black mushrooms
• 6 art. tablespoons coarse salt for boiling
• 4 liters of water

For brine:

• 1 liter of water
• 6 art. tablespoons of salt (per 1 liter of water)
• 50 ml vegetable oil
• 12-15 black peppercorns
• 5-6 allspice peas
• 1 clove bud
• 6-7 dill umbrellas
• 1 bay leaf

Cooking

1. Wash mushrooms, remove dirt, soak in cold water for at least three hours (or longer). Then we drain this water.
2. Pour 4 liters of plain water into a large saucepan, bring it to a boil. Pour in 6 tablespoons of salt, stir until dissolved. Then we lower the mushrooms into the pan, reduce the heat to medium and cook them for 20 minutes. Stir, remove the foam.
3. Meanwhile, prepare the brine in another saucepan. Pour in a liter of water, add peppercorns, bay leaf, cloves. Bring to a boil and add salt. Boil over low heat for five minutes. At the end, add dill umbrellas and turn off the fire.
4. We drain the water from the boiled milk mushrooms, throw them into a colander. We are waiting for all the liquid to drain. From another pan with brine, we take out the spices and dill with a slotted spoon.
5. We take a wide bowl or basin, a bucket. We spread the spices from the brine on the bottom, then place the milk mushrooms, pour hot brine so that the liquid completely covers the mushrooms. From above, we press down with a board with a lid from the pan or a flat plate so that the mushrooms do not float up.
6. We put any press and take out the container with mushrooms in the cellar or on the balcony. We leave there for 3 days.
7. Now you can prepare sterilized jars, rinse the lids with boiling water. We place the spices at the bottom of each jar, then lay the mushrooms tightly with their hats down. Fill the milk mushrooms with brine so that two or three millimeters remain to the edge of the jar. Fill the remaining space with vegetable oil and close the jars with plastic lids.
8. We take the mushrooms in jars to the cold, leave to infuse. The black salted milk mushrooms will be ready in about a month.

Can you salt white and black mushrooms together?

Note to the hostess: You can pickle white and black milk mushrooms together, in one jar. Of course, they must first be soaked by changing the water. Black and white mushrooms taste almost the same, and they look very interesting in jars.

Recipe for salting dry mushrooms

Dry milk mushrooms (in other words, white boots) differ from their counterparts in that their hat is not sticky, but dry. It is thick and a little rough. Such mushrooms grow most often under birches, oaks, aspens, along the banks of rivers.

Many mushroom pickers prefer not to soak dry milk mushrooms before salting, since it does not contain bitter milky juice. Therefore, preservation for the winter from dry mushrooms does not take much time. But I advise you to soak the mushrooms for 3-4 hours in cold water before pickling. After this water procedure, all debris is easily cleaned from them.

You can pickle dry milk mushrooms in any of the above ways, it always turns out very tasty, just perfect for pickling! I also offer you my favorite recipe for pickles for the winter from these mushrooms. This is a cold way, milk mushrooms will infuse longer, but the result is worth it.

Ingredients:

• 5 kg dry milk mushrooms
• 200 g coarse salt
• 10 allspice peas
• 1 head of garlic
• 5-6 sheets of horseradish
• 3-4 st. tablespoons dry dill
• 10-12 black currant leaves
• 3-4 pcs. bay leaf
• 1-2 pcs. clove buds

Cooking

Pour milk mushrooms with cold water, soak for 3 to 6 hours (or longer). Then we drain the liquid, wash the mushrooms with running water, brushing off all the debris with a brush.

At the bottom of a pot or barrel, put a third of all the spices and leaves. Then lay the milk mushrooms with their hats down, sprinkle well with salt (also the third part).

Transfer the mushrooms to a cold place, let them salt. Every day, check that the milk mushrooms are completely covered with juice. If there is not enough liquid, pour brine on top (40 g of salt per 1 liter of cold boiled water).

In 40 days the milk mushrooms will be ready. We put them in sterilized jars and close the lids. We store in a cool place.

Can you salt milk mushrooms and mushrooms together?

I am often asked if milk mushrooms can be salted together with other mushrooms, for example, mushrooms or volnushki? Why not, if you want to get a delicious mushroom platter. Just keep in mind that the waves, like milk mushrooms, should be pre-soaked (in a separate bowl). We soak them for the same amount of time as milk mushrooms, and then we cook them together. We change the water several times a day.

As for mushrooms, they do not require soaking. Therefore, first we salt the mushrooms in a cold way, and after three days we add the soaked milk mushrooms to them. And we continue to salt.

How much salt?

Sprinkle each layer with salt: 40 g per 1 kg of mushrooms.

We lay out the finished mushrooms in jars. They look very appetizing, and the taste is excellent.

Now you are already familiar with recipes for salting milk mushrooms in jars at home in a cold and hot way. I am sure that everything will work out for you, and homemade ones will be happy to eat delicious mushrooms in winter. Bon appetit!

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

Preparing for salting

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

Recipes for pickled mushrooms for the winter

Recipe and suitable container

Traditionally milk mushrooms are salted in oak barrels. With this method, the mushrooms absorb the aroma of wood which makes them much tastier. But not everyone has oak barrels. For salting milk mushrooms in a cold way, enameled pots, glass containers with a wide mouth and ceramic dishes are suitable in a small amount.

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

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

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

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

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