Delicious recipes on how to properly salt milk mushrooms at home using cold and hot methods. How to salt milk mushrooms

Traditionally, hot salting of milk mushrooms is popular due to the fact that it is a relatively quick option for preparing preserved food. Hot-salted milk mushrooms do not require special attention to the fermentation process and can be harvested in huge quantities during the season. You can cook hot salted milk mushrooms in jars and wooden barrels (tubs). It all depends on personal preferences and available storage options. If you have a cellar, then salting milk mushrooms hot for the winter and then packaging them in tubs will allow you to preserve all the nutritional properties of the mushrooms for a long time. To store at home, you need to choose a recipe for hot salting of milk mushrooms with the possibility of their subsequent storage in the refrigerator. This preservation cannot be stored for long under indoor conditions. Choose the appropriate step-by-step recipe for hot salting of milk mushrooms on the page and prepare this wonderful preserve in your kitchen.

This recipe for salting milk mushrooms in a hot way allows you to preserve the nutritional and valuable properties of mushrooms. Fresh mushrooms cannot be stored for long periods of time due to the high percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness and become unfit for consumption.

Therefore, mushrooms should only be used for consumption just a few hours after collection after suitable heat treatment or processed into stable food products, i.e. canned. The proposed recipe for hot pickling of milk mushrooms is a traditional ancient method of preserving mushrooms. The simplest method of preparation is based on the preservative effect of table salt at a certain concentration. The only pity is that under the influence of salt, the nutritional value of mushrooms decreases and, to a greater extent than with other harvesting methods, their taste deteriorates.

Hot pickling of milk mushrooms

Hot salting of milk mushrooms is used when harvesting them in large volumes. The stems of mushrooms that have been cleared of debris, soaked (in the presence of bitter milky juice), and washed are usually cut off (they are salted separately). Large caps, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, place the mushrooms in it and cook them, stirring gently to avoid burning. During the boiling process, carefully remove the foam from the mushrooms with a slotted spoon, after which seasonings are added. For 1 kg of prepared mushrooms use:

2 tablespoons salt
2–3 bay leaves
2–3 blackcurrant leaves
4–5 cherry leaves
3 black peppercorns
3 clove buds
5 g dill.

Boil milk mushrooms and podgruzki for 5-10 minutes. The mushrooms are ready when they begin to settle to the bottom and the brine becomes clear. The cooked mushrooms are carefully transferred into a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. The brine should be no more than 1/5 of the mass of mushrooms. Milk mushrooms are ready for consumption in 40–45 days. The hot method is also used in a slightly modified form. The mushrooms are boiled in salted water without spices, placed in a sieve, cooled by pouring cold water over them, and allowed to dry. Then they are salted in the same way as with the cold method, placing mushrooms, seasonings (dill, blackcurrant leaves, garlic, pepper, etc.) and salt in a container in layers. Before salting, it is especially advisable to boil russula, greenfinches, green mushrooms and other mushrooms that have very brittle flesh, which after cooking becomes elastic and non-fragile.

Quick hot salting of milk mushrooms

Ingredients:

1 liter of boiled milk mushrooms
1 tbsp. l. salt
1 tbsp. l. 9% vinegar.

To quickly pickle milk mushrooms using the hot method, the mushrooms need to be placed in boiling water and lightly boiled, skimming off the foam.

Drain off excess water, leaving it flush with the mushrooms.

Add salt and vinegar, if the taste is not to your satisfaction, add salt and vinegar to your liking.

Boil mushrooms for 20 minutes.

After cooling, the mushrooms can be eaten immediately.

Ambassador of black milk mushrooms in a hot way

The ingredients for salting black milk mushrooms in a hot way are the following products:

1 kg boiled mushrooms
50 g salt
spices to taste.

Soak the mushrooms, cleared of soil, leaves and needles, for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Drain in a colander and cool. Place in a container in layers, sprinkling with salt and arranging with spices, horseradish and black currant leaves. Also place leaves on top of the mushrooms. Cover with gauze and place under light pressure so that within a day the mushrooms will be immersed in brine. If there is no immersion, the load should be increased.

Hot salted milk mushrooms with brine

Ingredients:

10 kg mushrooms
garlic
parsley
stalks of dill or celery.

To hot-salt milk mushrooms with brine, you need to blanch peeled and washed mushrooms: place them on a sieve, pour plenty of boiling water over them, steam them or put them in boiling water for a short time so that the mushrooms become elastic and not brittle. Then cool quickly, fill with cold water or keep in a draft. Salt in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are salted and ready for consumption.

This is a good way to salt russula, ringed caps, and rows.

Another way

Soak the mushrooms for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Then wash the mushrooms and boil for 5 minutes. After cooking, let the mushrooms cool and place in a bowl, sprinkling with salt at the rate of 45–50 g per 1 kg of mushrooms. Place blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms.

Hot salting of dry milk mushrooms

To hot salt dry milk mushrooms, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water). Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Place them in a colander to separate the liquid, place them in jars and pour in the pre-prepared marinade (250–300 g of marinade filling per 1 kg of mushrooms). To prepare the marinade, pour into an enamel bowl:

400 ml water

Put:

1 teaspoon salt
6 peppercorns
3 pieces of bay leaf
cinnamon
carnations
star anise
3 g citric acid

Boil this mixture for 20–30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After this, pour the hot marinade into the jars, filling them just below the top of the neck, cover with the prepared lids and sterilize with water at a low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place. This method of preparation produces less spicy mushrooms, but they are stored for a shorter period.

Hot pickling of milk mushrooms for the winter in jars

Ingredients:

10 kg boiled mushrooms
450–600 g salt
garlic
tarragon or dill stems).

Hot salting of milk mushrooms for the winter in jars is carried out as follows: clean and washed mushrooms are boiled in lightly salted water. Cool in cold water. Let the water drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with pressure. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt.

The amount of salt depends on the storage location: in a damp and warm room there is more salt, in a well-ventilated room - less.

Seasonings are placed at the bottom of the dish or mixed with mushrooms. After a week they become suitable for consumption.

The brine must completely cover the mushrooms throughout the storage period to avoid mold. If there is not enough brine and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g, i.e. 2 tablespoons of salt per 1 liter of water). During storage, mushrooms should be checked from time to time and mold should be removed. The lid, oppression stone and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Pickling blanched mushrooms

Ingredients:

10 kg raw mushrooms
400–500 g salt (2–2.5 cups)
garlic
parsley
stalks of dill or celery).

Peeled and washed mushrooms are blanched: placed on a sieve, poured generously with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cool, fill with cold water or keep in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Pickling soaked and boiled mushrooms

Many milk mushrooms have a bitter, pungent or unpleasant taste and smell. These shortcomings are eliminated if you soak the mushrooms in water for 2-3 days or boil them thoroughly. Place the mushrooms in a bowl and pour cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, with a weight on top. Place the dishes with soaked mushrooms in the cold, preferably a refrigerator, so that they do not sour. Depending on the type of milk mushroom, the soaking time is from 1 to 3 days. The water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Milk mushrooms with a persistent unpleasant taste and smell should be boiled. Milk mushrooms and podgruzdi are dipped in boiling water and cooked for 5 to 30 minutes. The water must be thrown away after each cooking or scalding. After cooking the mushrooms, the pan should be thoroughly wiped with dry salt, washed thoroughly and wiped dry.

Hot method of salting milk mushrooms

Ingredients:

1 kg 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 mushrooms in several waters and remove debris. Black milk mushrooms need to be soaked 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.

Watch how to cook hot-salted milk mushrooms in the video, which shows the whole process step by step.

The first two types of “overweight” mushrooms are easy to recognize - by their characteristic light shade. But only experienced mushroom pickers know what nigella mushrooms look like. Surprisingly, the color of this representative of eukaryotic organisms can vary even within a species, ranging from dirty olive to dark brown. These mushrooms grow in whole families. Their distinctive feature is the presence of villi around the circumference of the cap. The edges of the “cap” look down, and the older the mushroom, the larger the depression in it.

The main thing to remember when bringing milk mushrooms into the house is that they belong to the category of conditionally edible. Eating them raw is strictly prohibited, even for testing purposes.

Preliminary preparation

Before pickling mushrooms, you will have to tinker with them in five stages.

Casting. Arriving home with a basket full of “catch”, you should sort through it. Mushrooms that are not marketable will have to be thrown into the trash. The same applies to broken specimens: you can pickle the “fragments”, but will you be pleased to eat them in winter - that is the question.
Bath procedures. Each mushroom must be washed under running water before soaking. You can use a soft-bristle toothbrush for this. This atypical kitchen device will help remove particles of sand, dust, and pine needles that have settled on the stem and cap of the forest guest.
Soak. A large plastic bowl is suitable for this pre-treatment step. You can also soak it in a plastic bucket if there is not much space in the kitchen and there is simply nowhere to put a large basin. Each mushroom must be turned upside down and carefully placed in a container. All that remains is to fill the contents with cold water and change the liquid within two to three days. If the room is cool, the water can be changed once a day. If, on the contrary, it is quite warm, then at least three times a day.
Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is just a preliminary one.
Flushing. After soaking, the product must be rinsed again under running water. Only after this the forest gifts will be completely ready for the next stage of preparation.

It is not recommended to cook milk mushrooms without first soaking them. Fresh mushroom is as bitter as chili pepper. And the main task of “water procedures” is to deprive the product of the bitterness accumulated in it.

2 thermal methods

You won’t be able to eat milk mushrooms brought from the forest immediately after cooking. Before enjoying the taste of this delicious product, you will have to soak it thoroughly. Milk mushrooms are not eaten without prior soaking. By the way, in Ancient Rus' this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so the forest dweller was not only eaten, but also treated with its help. Nowadays, two methods of salting are used.

Hot

Peculiarity. First, the mushrooms need to be lightly boiled. To do this, add a couple of tablespoons of salt to a 10 liter pan. Place the dishes on the fire, bring the liquid to a boil, and add the mushrooms to it for 20-25 minutes. For both boiling and subsequent salting, use only ordinary table salt. Spices with additives, iodized or sea spices are not suitable for the process.

Product set:

milk mushrooms - 1 kg;
clean water - 2 l;
salt - two tablespoons;
garlic - one head;
bay leaf - two;
horseradish leaf - one;
dill seeds - teaspoon;
sunflower oil.

What we do

First, prepare the brine by dissolving the specified amount of salt in water. If there are more raw materials than indicated in the recipe, increase both the amount of salt and the volume of water according to the existing proportions.
Drain the hot water from the boiled mushrooms and fill them with the prepared brine.
Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
Turn off the heat, add the peeled garlic cloves and horseradish to the pan, and place pressure directly on the mushrooms. Let the contents cool to room temperature. It is important that the mushrooms are completely covered with brine during this time.
After complete cooling, we remove the container with mushrooms to a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
By the end of the period of “imprisonment” of mushrooms in an improvised dungeon, we prepare jars for packaging: they can be calcined in the oven or sterilized by pouring boiling water over the glass container several times.
We pack the mushrooms into jars, carefully placing the milk mushrooms with their caps down, and fill them with the same brine in which they languished before.
Add a tablespoon of sunflower oil to each jar filled with mushrooms, then cover the container with a nylon lid and put it in the refrigerator.

Milk mushrooms salted according to this recipe are ready to eat after 14 days. Young mushrooms can “arrive” before the specified period.

Cold

Peculiarity. It is best to salt white milk mushrooms using a cold method, doing this not in a saucepan, but in a barrel. Of course, only if you have somewhere to put this barrel. A basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional equipment. First of all, this is sterilized oppression. Sterilization consists of a one-time scalding with boiling water. You also need a pre-sterilized circle made of natural wood and a large amount of gauze. This method is sometimes called dry, since it does not involve the use of additional liquid.

Product set:

milk mushrooms - 10 kg;
table salt - 0.4 kg;
garlic - ten heads;
dill stems - seven pieces;
horseradish leaves - five pieces;
currant leaves;
cherry leaves.

What we do

After soaking, wash the milk mushrooms under running water and place them in a barrel in layers, alternately sprinkling each with salt, placing currant and cherry leaves, as well as dill stems.
After arranging the contents, cover the mushrooms with wide horseradish leaves, and on top of them with several layers of clean gauze.
We place a wooden circle on top of the gauze and place sterilized pressure on it.
If we notice that too little brine is released, we change the installed pressure to a heavier one.
We keep the mushrooms under pressure for about a month, and after that we begin to try the delicacy.

If you find mold in a barrel, the entire moldy layer of mushrooms will have to be thrown into the trash. The gauze should be changed, and the wooden circle and bend should be additionally sterilized before reinstallation.

“Colored” variations of salting

Cold-cooked salted milk mushrooms are a real delight for connoisseurs and gourmets. However, it is almost impossible to implement the recipe in a city apartment. The reason is not only the lack of free space to install the barrel, but also inappropriate temperature conditions. However, you always have an alternative - pickle the mushrooms under a nylon cloth or marinate under a tin lid. Below are three recipes for black, white and yellow milk mushrooms.

Fried whites in tomato

Peculiarity. It is believed that this method of preservation is most relevant for white mushrooms. The reason lies solely in the aesthetic component. White in red looks more impressive than dark brown or yellow. Therefore, by and large, the recipe can be used to prepare any type of milk mushrooms, especially the smallest and youngest ones.

Product set:

white milk mushrooms - 4 kg;
water - 5 l;
vegetable oil - 0.25 l;
onions - six large heads;
9% vinegar - half a glass;
black pepper - ten peas;
laurel - four leaves;
tomato paste - 0.75 kg;
sugar - half a glass;
salt - to taste.

What we do

Boil the pre-soaked milk mushrooms in boiling water for a quarter of an hour.
Turn off the stove, drain the contents of the pan into a colander, and leave for another 15 minutes so that all the water accumulated in the mushrooms drains into the sink.
Pour the specified amount of refined vegetable oil into a deep frying pan, throw in the onion cut into half rings.
After three minutes, add sugar to the onion, mix thoroughly until the latter dissolves, fry for the same amount of time.
Add mushrooms and all the spices to the pan. Salt to your taste.
After ten minutes, put the entire volume of tomato paste into the frying pan and simmer for another ten minutes.
Before turning off the stove, add vinegar, instantly mix the contents of the frying pan, and put it into pre-sterilized jars as quickly as possible.
We roll the containers under tin lids, turn the top upside down until the morning, and wrap them in a warm blanket.

Using a similar recipe, you can preserve mushrooms and saffron milk caps, but these mushrooms do not need to be soaked first. It is enough to boil for 15 minutes in boiling water.

Salted blacks in a jar

Peculiarity. This recipe makes it convenient to salt black milk mushrooms in a city apartment. Neither a barrel, nor a bend, nor a cellar will be needed. But the delicacy will be no less tasty than that of the housewives in Ancient Rus'. Jars filled with forest gifts are covered with nylon lids and stored in the refrigerator. The product matures for about 30 days, after which it becomes completely ready to be sent to the gourmet’s stomach.

Product set:

black milk mushrooms - 1 kg;
table salt - two to three tablespoons;
dill umbrellas - three;
dill stems - five to six;
garlic - two cloves in each jar;
dried laurel;
cherry and currant leaves;
horseradish leaves;
salt.

What we do

We line the bottom of each jar with horseradish, cherry and currant leaves mixed together, and put a few laurel leaves on top.
We carefully compact the mushrooms, placing them with their stems up, sprinkling them with salt and arranging them with dill stems.
On top, we “cover” the last layer of mushrooms with a dill umbrella, and cover it with a piece of clean gauze folded several times. It is important not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.

Housewives advise taking liter containers. It is important to compact the mushrooms tightly so that the juice is released as actively as possible. Horseradish leaves can be replaced with cabbage leaves.

Marinated yellow ones in Polish

Peculiarity. Marinated yellow milk mushroom salad is very popular in Poland. About the same as our salted tomatoes or lightly salted cucumbers. But those who are preparing such a salad for the first time should take into account its specific garlic aroma. For the first time, prepare just a couple of servings, and if both you and your household like it, prepare it for future use - so that there will be enough “quiet hunting” until the next season.

Product set:

yellow milk mushrooms - 2 kg;
clean drinking water - 3 l;
salt - one fifth of a glass;
sugar - 0.3 kg;
laurel - one leaf;
garlic - five large heads;
9% vinegar - one fifth of a glass;
dried cloves - three buds;
currant and cherry leaves - three or four pieces each.

What we do

In the indicated volume of water, dissolve table salt in the amount of two tablespoons and boil the liquid.
Place the mushrooms in a saucepan and cook in boiling water for about 15 minutes.
We drain the water and place the main ingredient in a colander to drain.
Prepare the brine: boil a liter of water, add all the spices and garlic to it, pour in the specified amount of sugar and two tablespoons of salt.
Throw the leaves into the brine, then the mushrooms, and boil again in the aromatic liquid for about ten minutes.
We transfer the milk mushrooms into a glass, pre-sterilized container, pour 0.03 liters of acetic acid into each jar, fill it with hot brine, and roll it under tin lids.

From the specified amount of ingredients you should get two glass jars of preservation with a volume of 1 liter each.

Shelf life

When organizing a home “cannery”, you should remember the shelf life of products prepared for the winter. The table will tell you how long mushrooms prepared in different ways can be stored.

Table - Shelf life of milk mushroom preparations

Rolling salted mushrooms under a tin lid is strictly prohibited, so as not to create fertile soil for the development of botulism.

It is believed that pickling, which involves preliminary boiling of the main ingredient, is a safer method of preparation. Additional heat treatment disinfects the mushrooms and destroys the toxins hidden in them. According to any of the proposed recipes, you can also prepare dry milk mushrooms, popularly called podgruzdki. Choosing this type of mushroom greatly simplifies the housewife’s task and reduces the duration of the culinary process. And all because the toppings are not bitter, which means there is no need to soak them.

Fragrant crispy milk mushrooms will decorate your everyday and holiday table. You can prepare them in the fall in different ways. In many homes, they make salted milk mushrooms for the winter: this preparation method is quite simple and allows you to emphasize the taste of crispy mushrooms with a noticeable cone-shaped cap. However, they will be a tasty snack only if they are salted correctly.

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If you do not follow the rules for preparing them, you can end up with poison instead of an appetizing snack.

It is strictly forbidden to collect mushrooms growing in environmentally unfavorable areas, near enterprises, or along highways.
Before salting, you need to sort the milk mushrooms thoroughly, cutting out damaged, worm-eaten areas, and if the mushroom is completely damaged, throwing it away entirely. At the same time, you should clean the mushrooms from forest debris. The most contaminated areas can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning milk mushrooms from debris and washing, it doesn’t hurt to immediately cut them in the same way as required in the recipe: either cut them into 2-4 parts lengthwise, so that each of them has a stem and a cap, or cut off the stems, leaving only the caps. Thrifty housewives do not throw away the remaining legs, but make mushroom caviar from them.
The next stage is soaking the milk mushrooms. You cannot skip it, otherwise they will remain bitter. To soak, they are poured with cold water so that it completely covers them. The mushrooms will float, but they can be drowned by placing a lid on top and a small weight on it. Milk mushrooms should be soaked for 3 days. The water needs to be changed at least twice a day.
Not all utensils are suitable for soaking and subsequent salting of milk mushrooms, but only wooden, glass and enameled ones. Galvanized may cause a reaction that will make the mushrooms inedible. Clay containers are also considered unsuitable for preparing salted mushrooms for the winter.
After soaking, the milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each one.

Further actions depend on the chosen salting method. There are two of them: hot and cold. However, there are many more recipes for salted milk mushrooms for preparing them for the winter.

Cold salted milk mushrooms: a simple recipe

milk mushrooms – 10 kg;
salt – 0.5 kg.

Cooking method:

Place the mushroom caps, previously soaked and washed, in a wooden barrel or large enamel container with the caps facing down. Calculate that from 10 kg of milk mushrooms you should get 10 layers.
Sprinkle each layer with coarse salt. One layer should take 40–50 g.
Wrap cheesecloth around a wooden disk and place it on top of the mushrooms. If you are using a saucepan, you can place gauze directly on the mushrooms, and put a lid or dish of suitable diameter on top.
Place something heavy on top. This could be a stone, a pan or a jar of water. Place the container in a cool place (up to 16 degrees). After 2 months the sample can be taken.

Recipe for the occasion::

If you want to get more aromatic milk mushrooms, you can lay horseradish, currant, cherry leaves, a few peas of allspice, and an umbrella of dill on the bottom of the barrel or pan. The advantage of this pickling method is that new rows of milk mushrooms can be added on top as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of salting, the need to soak in water before serving to remove excess salt.

Black milk mushrooms, salted in jars

black milk mushrooms – 2 kg;
dill umbrellas (with stems) – 10 pcs.;
salt – 100 g;
garlic – 2 heads;
water – 1.5 l;
vegetable oil – 50 ml.

Cooking method:

Dissolve 20 g of salt in water and put on fire. When it boils, dip the milk mushrooms, pre-soaked and cut into 2-4 pieces (depending on size), into it. Boil for 8 minutes, pour in the oil, stir, drain the milk mushrooms in a colander and let the water drain.
Cut off the stems of the dill, but do not throw it away. Divide each umbrella into several parts.
Peel the garlic and chop finely.
Mix mushrooms with salt, garlic and dill umbrellas. Place pressure on them.
After 12 hours, mix the milk mushrooms and apply pressure again.
Sterilize the jars and boil the lids.
Place the mushrooms in jars, pouring brine over them. Press down and secure by placing the dill stems crosswise. Close the lids and place in the refrigerator.

Milk mushrooms salted for the winter according to this recipe will be ready to eat only after a month and a half, but it is not advisable to store them for more than three months. All this time they will take up space in the refrigerator - you need to be prepared for this if you don’t have a cellar. If it is available, jars can be stored in it, as long as it is cold enough.

White milk mushrooms, salted in jars

white milk mushrooms – 2 kg;
water – 1.5 l;
salt – 70 g;
vegetable oil – 50 ml;
garlic – 3 cloves;
dill seeds – 20 g.

Cooking method:

Sort, cut and soak the mushrooms.
Boil water by adding 20 g of salt to it.
Place the mushrooms in boiling water and remove after 7 minutes.
After the water has drained, mix the milk mushrooms with thinly sliced garlic, dill seeds, and salt.
Set oppression for a day.
Sterilize jars and lids.
Place mushrooms in jars, pouring brine over them. Pour vegetable oil on top and close with lids.

After a month and a half, you can eat milk mushrooms. They should only be stored in the refrigerator and no longer than three months.

Milk mushrooms, salted for the winter in cabbage leaves

milk mushrooms – 5 kg;
water – 5 l;
salt – 0.3 kg;
garlic – 1 head;
dill (fresh) – 100 g;
currant leaves – 20 pcs.;
cherry leaves – 20 pcs.;
cabbage leaves – 10 pcs.

Cooking method:

Soak the caps of the milk mushrooms in cold water, changing it 2 times a day, for two days.
Dissolve 50 g of salt in 5 liters of water and pour over the mushrooms. Soak in salted water for 8–12 hours. Rinse, change the water to clean and soak for another 3-5 hours.
Dry the mushrooms.
Chop the peeled garlic (cut each clove into 2-3 pieces).
Wash, dry, cut the dill.
Lay out the mushrooms in layers, sprinkling with dill, salt, garlic cloves, cherry leaves, currants, cabbage.
Set the pressure and place in a cold cellar for two months, after which the mushrooms are allowed to be eaten.

If desired, milk mushrooms salted for the winter according to this recipe can be stored in the refrigerator, but the pan with them will take up a lot of space.

Milk mushrooms, salted with onions

milk mushrooms – 5 kg;
salt – 0.25 kg;
water – 5 l;
onions – 1 kg.

Cooking method:

Pour the milk mushrooms soaked in cold water for 2 days with salted water (50 g of salt per 5 liters of water). Soak in it for 12 hours, rinse twice in running water, and dry.
Cut the peeled onion into thin rings or half rings.
Mix mushrooms with salt and onions, place a weight on them.
Keep the milk mushrooms under pressure for two days, stirring every 8–12 hours.
Place in sterilized jars, fill with brine, cover with plastic lids and store in the refrigerator.

You can eat mushrooms after 2 months, before soaking them in water. Storage is allowed for no more than 4 months.

Milk mushrooms, hot salted for the winter

milk mushrooms – 2 kg;
salt – 80 g;
water – 2 l;
garlic – 5 cloves;
allspice (peas) – 5 pcs.;
cloves – 3 pcs.;
bay leaf – 3 pcs.

Cooking method:

Add salt, pepper, bay leaf and cloves to the water. Heat until the salt dissolves, add the mushrooms to the water and bring to a boil.
Cook for 25 minutes, constantly skimming off the foam.
Cut the garlic cloves into 2-3 pieces depending on size.
Mix with mushrooms removed from heat.
Place the mushrooms, soaked in the brine in which they were boiled, under pressure. They should remain under it for 24 hours; during this time they should be kept in a cool place.
Sterilize the jars.
Boil the brine for 5 minutes along with the mushrooms.
Arrange the mushrooms, crushing them with a spoon, pour boiling brine over them, and roll up.
Let cool under a warm blanket.

Hot salted mushrooms can be stored at room temperature all winter. Despite the fact that it is more labor-intensive than cold, many housewives choose it.

Milk mushrooms, salted in hot brine

milk mushrooms – 1 kg;
salt – 50 g;
garlic – 3 cloves;
bay leaf – 2 pcs.;
fresh horseradish (root) – 20 g;
dill (seeds) – 20 g;
water – 1 l.

Cooking method:

Prepare the mushrooms by soaking them well. Only the caps are used for salting.
Peel and thinly slice the horseradish and garlic.
Boil the brine by adding salt and dill to the water.
Dip the milk mushrooms into the brine and cook them for half an hour, constantly skimming off the foam.
Wash the mushrooms, mix them with horseradish and garlic. Pour in brine, cover with clean gauze and press down. Place in the refrigerator for a day. It is advisable to leave them in this form; they will be ready to eat within 2 weeks.
If there is not enough free space in the refrigerator, after 24 hours, boil the brine with mushrooms and place them in sterilized jars, seal them tightly and let them cool under something warm. In this case, milk mushrooms can be stored at room temperature.

Salted milk mushrooms according to this recipe turn out to be quite spicy. If there are no lovers of spicy dishes in your family, it is better to give preference to the previous recipe.

Product Matrix: 🥄

Since ancient times, milk mushrooms have been considered one of the best mushrooms for pickling. After cooking, it acquired excellent taste: juiciness, meatiness and a special “forest” aroma. In addition, milk mushrooms are very healthy, as they contain a large amount of valuable nutrients: phosphorus, magnesium, potassium, calcium and vitamins A, B1, E, B2, C, PP. This contains a significant amount of protein (32 g per 100 g of mushrooms), so it can easily replace meat. In this article we will tell you how to properly hot-salt milk mushrooms. Using our tips, you can prepare delicious and healthy mushrooms that will become the main decoration of your table.

Hot preparation of mushrooms for preservation

In Russia, milk mushrooms are prepared for the winter in two main ways: cold and hot. The latter involves the use of heat treatment to improve the safety of canned food. In any case, no matter what method is used, the milk mushrooms must be pre-processed and prepared. They should be cleaned of sand and soil, leaves and blades of grass and rinsed well under running water. You should also scrape carefully, removing the top layer that accumulates dirt. Particular attention should be paid to the area near the cap of the milk mushroom.

After all the mushrooms are well cleaned and washed, they are placed in a pan or bucket of water and covered with a lid. A pressure is placed on top that prevents the mushrooms from floating to the water surface. The main thing is to choose a pressure that is not too heavy, otherwise the mushrooms can be damaged and crushed. After this, you can safely leave the milk mushrooms alone for several days to soak. The water in the container must be changed regularly (3-4 times a day) so that the mushrooms actively release all their bitterness.

Recipe for hot salting milk mushrooms

The hot method is considered the best option for home canning, allowing you to get juicy, soft mushrooms with a pronounced aroma. If you have the opportunity to collect milk mushrooms and prepare them for the winter, be sure to use the hot salting method.

To prepare 5 kg of mushrooms you will need the following ingredients:

milk mushrooms;
garlic - 15 cloves;
pepper (peas) - 20 pcs.;
coarse salt - 10 tablespoons;
Bay leaf;
dill umbrellas;
green currant leaves - 20 pcs.

So, we’ll tell you how to hot-salt milk mushrooms at home. After soaking, the mushrooms are placed in a pan of salted water and boiled for 15 - 20 minutes. The resulting foam should be removed periodically. While they are cooking, you need to prepare the rest of the products: wash and dry the currant leaves, peel and cut the garlic into thin slices. Sterilize the jars (you can quickly do this in the microwave) and pour a little salt into them. We also place black peppercorns and dill umbrellas on the bottom. After boiling, the mushrooms are drained in a colander and left to cool.

Then they are distributed into prepared jars as follows: a layer of mushrooms, then a layer of salt, dill, garlic, currant leaves and black peppercorns. We alternate layers until the entire jar is filled. After this, we bring the broth in which our milk mushrooms were cooked to a boil and pour it into jars. Immediately close the containers that also need to be pre-boiled. Let our mushrooms cool. This is how milk mushrooms are salted using the hot method. That's it, you can put delicious homemade preparations in the refrigerator. Two months after the hot pickling of the mushrooms has been carried out, the mushrooms can be tasted. It is advisable to rinse the milk mushrooms before eating. You can also squeeze out one clove of garlic, add thin onion half rings and season the dish with a weak solution of vinegar.

The taste of the preserved product ultimately depends on the quality of preparation of the brine for milk mushrooms. One small mistake and all the work will be in vain, and the mushrooms will be irrevocably spoiled. You can find out what the brine for filling the breasts should be on this page. Here are numerous recipes on how to make brine for milk mushrooms tasty, well-preserving and keeping the raw material in excellent shape for a long time. Please note that ready-made brine for milk mushrooms can be stored for no more than a day. If it is not used during this time, it is better to throw it away. Therefore, before making brine for milk mushrooms for the winter, carefully calculate the required amount depending on the prepared raw materials.

In order to make a brine for pickling milk mushrooms in a hot way, pour water into an enamel bowl (0.5 cups per 1 kg of mushrooms), add salt and put on fire. When the water boils, place the mushrooms in it and cook them, stirring gently to avoid burning. During the boiling process, carefully remove the foam from the mushrooms with a slotted spoon, after which seasonings are added. Before making brine for salted milk mushrooms, you need to carefully calculate the amount of products used. For 1 kg of prepared mushrooms use:

2 tablespoons salt
2–3 bay leaves
2–3 blackcurrant leaves
4–5 cherry leaves
3 black peppercorns
3 clove buds
5 g dill.

The milk mushrooms are boiled, starting from the moment of boiling, for 5–10 minutes.

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

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

The 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 brine for cold pickling of milk mushrooms

Before preparing the brine for pickling milk mushrooms, prepare the raw materials for canning. The cold method of pickling milk mushrooms involves soaking. Mushrooms should be cleared of debris and soil, washed thoroughly, placed in an enamel bowl, a hose placed on the bottom, and a plate or some other heavy object on top. The container must be placed in the bathtub, turn on cold water and create such a pressure that the stream of water flowing out of the dish is no thicker than 3–4 mm. The water should be left on for 10–12 hours. After this time, place the mushrooms in the prepared bowl, sprinkling each layer with spices. Before you prepare the brine for milk mushrooms using the cold method, you need to take the following ingredients for 1 kg of mushrooms:

bay or currant leaf
dill
garlic or horseradish
600 g salt

Next, place a clean cloth and pressure on the mushrooms. After a few days, the mushrooms have settled and released their juice, you can add a new portion to the container. In order to avoid 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 brine prepared at the rate of 2 tablespoons of salt per 1 liter of water. After the juice has released from the mushrooms, transfer them to sterilized jars and fill with the prepared brine. It is advisable to add a small amount of vinegar essence to each jar, and then sterilize them and seal them with boiled lids.

Brine for cold pickling of milk mushrooms

To prepare the brine for cold pickling of milk mushrooms, take the following ingredients:

1 kg mushrooms
25 g dill seeds
40 g salt.

Soak the milk mushrooms for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid per 1 liter of water). During the soaking process, the water must be changed 4-5 times. Sprinkle a layer of salt on the bottom of the jar, then place the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, place a circle with a weight and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, and new mushrooms can be added on top, also sprinkling them with salt layer by layer. The mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then the pressure will need to be increased.

Brine for milk mushrooms in jars

Ingredients:

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

Brine for milk mushrooms in jars is obtained by fermenting and canning 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 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.

Brine for black milk mushrooms

In order to prepare brine for black milk mushrooms, you need to take for 1 bucket of mushrooms:

1.5 cups salt.

Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then place them in rows in a non-resin wooden bowl, sprinkling them with salt. You can sprinkle them with chopped white onions.

Cold salted milk mushrooms

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then place in large jars, sprinkle with dill, and lightly sprinkle with salt every 2 rows of milk mushrooms. Sprinkle a fair amount of salt on top and cover with a cabbage leaf. There is no need for oppression.

Brine recipe for pickling milk mushrooms

Ingredients:

10 kg milk 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 pickling milk mushrooms, the mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown into a sieve and placed in a barrel, layered with spices and salt. The mushrooms are covered with a napkin, a pressure circle and a weight are placed. You can fill the barrel with new mushrooms, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. 30–40 days after pickling, the mushrooms are ready to eat.

Brine for marinating milk mushrooms

Boil the milk mushrooms in lightly salted water:

2 tbsp. spoons of salt
1 liter of water

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

250–300 g marinade filling

You can prepare brine for marinating milk mushrooms from the following ingredients:

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

Brine for salted milk mushrooms

In order to prepare a delicious brine for pickled milk mushrooms, you need to take the following ingredients:

1 kg milk 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 onions
1 carrot.

For marinating, select small mushrooms or cut into larger pieces. Peel fresh mushrooms, rinse with cold water and place in a sieve, allowing the water to 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 a bowl and boil it for several minutes along with allspice and sliced onions and carrots, add acetic acid towards the end of cooking. Place lightly dried mushrooms in the marinade and cook for 4-5 minutes, then season. Transfer the mushrooms into jars or bottles, pour in the marinade so that the mushrooms are covered with it. Immediately close the container, cool it and take it to a storage room.

Fragrant brine for white milk mushrooms

Ingredients:

1 kg mushrooms
2 glasses of water
50–60 ml 30% acetic acid
1 tbsp. spoon of salt
1–2 teaspoons sugar
10 peppercorns
5 pieces. carnations
2 bay leaves
1–2 onions
½ carrot.

Peel the mushrooms, quickly rinse in cold water, drain in a colander and boil. Prepare the marinade from water, seasonings and sliced vegetables, add acetic acid towards the end of cooking. Place the squeezed mushrooms in the aromatic brine for white milk mushrooms and cook for another 5–10 minutes. Then transfer the mushrooms along with the marinade into jars and immediately close tightly.

Marinated milk mushrooms in brine

The marinade is poured into an enamel pan, put on fire, brought to a boil and the prepared mushrooms are placed there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms. For the marinade:

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

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were boiled. The jars are covered with plastic lids or parchment and stored in a cool place. For 1 kg of fresh mushrooms:

1 teaspoon 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 milk mushrooms

Dry milk mushrooms are boiled in salted water:

2 tablespoons salt
1 liter of water

Then they are thrown onto a sieve, cooled, placed in jars and poured with pre-prepared cold marinade. The jars are covered with lids and stored in a cool place. To prepare brine for dry milk 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 should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - 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 need to 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, baked jars and fill them with marinade again.

Brine for milk mushrooms per 1 liter of water

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:

1 liter of water
50 g salt.

Wash the mushrooms in several waters and remove debris. Milk mushrooms need to be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare brine for milk mushrooms using 1 liter of water 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.

Milk mushrooms in cold brine in jars

Ingredients:

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