Cold salting of milk mushrooms in brine. How to pickle white milk mushrooms so that they are crispy and aromatic: recipes. Quick salting of white milk mushrooms

Tasty and aromatic milk mushrooms will always decorate any holiday or dinner table. They are often prepared in the fall using many popular methods. Some people prefer to pickle mushrooms for the winter, while others use them to prepare caviar or salads. Salting is the most effective way to prepare forest fruits. This will keep them in a usable form for as long as possible. It is only important to choose a suitable and tasty recipe.

Features in preparing milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste because, like all mushrooms, they absorb large amounts of toxins. If you do not follow the cooking rules, you can end up with real poison.

1. It is strictly forbidden to collect those mushrooms that grow near dangerous areas such as large enterprises, large plants, factories or highways.
2. Before you start salting, you need to sort out the milk mushrooms well, cut out any damage or wormy areas. Forest litter, leaves and sticks also need to be disposed of. If the area is particularly dirty, you can scrub it with a soft brush or soak it in cold water for several hours. In parallel with cleaning, you should immediately cut the mushrooms into two or four parts lengthwise, so that each has a cap and a stem, or cut off the stems from the caps and use only the top. The legs make excellent caviar.
3. All milk mushrooms need to be soaked. This point cannot be skipped, otherwise bitterness will be present. To do this, pour the mushrooms with cold water so that the liquid covers them completely. When the mushrooms float to the surface, they should be drowned by placing a flat-bottomed plate or lid on top. Three days is the optimal period for soaking. After this, you can pull them out and proceed to the next steps.
4. Not all utensils in the kitchen are suitable for preparing milk mushrooms. Wooden, glass or enamel - three ideal options. In galvanized plates or pots, mushrooms may become inedible, and clay containers are considered unsuitable for storing for the winter.
5. When soaking mushrooms, the water needs to be changed several times a day so that the bitterness comes out of the fruit much faster and in larger quantities.

There are two main ways to pickle milk mushrooms: cold and hot. It is important to try both methods to decide which one is most suitable.

Cold salting method

Ingredients for preparing snacks at home:

ten kilograms of milk mushrooms;
half a kilogram of salt.

Step-by-step preparation, step-by-step recipe:

1. Mushrooms are washed, cleaned of remaining soil, leaves and other dirt, and then soaked in water for three days. Next, they can be placed in a large glass container or in an enamel bowl with the caps facing down. Ideally you should get ten layers.
2. During display, alternate mushrooms with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. Place a wooden plate on the mushrooms, and on top there is a pressure wrapped in gauze or a clean towel. This weight can be replaced with a jar of water, a stone or a dumbbell. They will help the rapid release of fluid.
4. It is necessary to keep the mushrooms under this pressure for two months, after which you can try the snack.

Secret. To make the milk mushrooms more aromatic and tasty, you can put blackcurrant, horseradish, cherry leaves, as well as peppercorns, dill umbrellas or garlic at the very bottom of the container in which they will be marinated.

The peculiarity of this method is that during the salting period new layers can be added on top, because the previous ones will sink to the bottom. Before serving, remove excess salt from milk mushrooms by rinsing them under running water.

Black salted milk mushrooms in jars

two kilograms of black mushrooms;
ten dill umbrellas;
one hundred grams of salt;
two heads of garlic;
one and a half liters of clean water;
fifty milliliters of vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt are poured into the liquid. When the water boils, already soaked and cut mushrooms are placed in it. Depending on the size of the fruit, cooking time can vary from eight to ten minutes on average. Next, add the oil, stir, and place the milk mushrooms in a colander to drain the liquid.

At this time, the stems are cut off from the dill, and the umbrellas are cut into several pieces. The garlic is peeled and finely chopped. The mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. After twelve hours, the milk mushrooms need to be mixed and placed under the load again.

At this time, the jars are sterilized and the lids are boiled. Mushrooms can be placed in clean containers, sprinkled with brine. At the end, press them down, close with lids and place in a dark, cool place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can only be opened after one and a half months. So that they do not take up space in the refrigerator, they are put in the cellar or garage until ready.

White milk mushrooms in jars

Ingredients for the recipe:

two kilograms of white milk mushrooms;
one and a half liters of water;
seventy grams of salt;
fifty milliliters of vegetable oil;
three heads of garlic;
Dill seeds.

The mushrooms are soaked for three days, after which they are washed and cleaned of any remaining dirt and soil. At this time, boil water and add all the salt. Dip all the fruits, cut into four parts, and boil for seven minutes. Place the milk mushrooms in a colander to drain the liquid, then mix in a large container with garlic, dill, and salt.

A wooden plate, plate and oppression are placed on top for a day. Mushrooms are placed in sterilized jars, watered with brine, vegetable oil is poured on top, and the lids are rolled up. After a month and a half of preservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

five kilograms of mushrooms;
five liters of cold water;
a third of a kilogram of salt;
one head of garlic;
one hundred grams of fresh dill;
twenty peppercorns;
twenty currant or cherry leaves;
ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. Afterwards, rinse the milk mushrooms, change the water and leave again for five hours.

Dry the fruits. Cut the peeled garlic into three parts. Wash and finely chop the dill. Lay out the mushrooms in layers, sprinkling each of them with dill, salt and garlic, as well as leaves of berries and cabbage. Place pressure on top and put the container in a cold cellar or pickling shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for a simple way to pickle mushrooms:

five kilograms of milk mushrooms;
a quarter kilogram of salt;
five liters of water;
kilogram of onions.

For two days before cooking, the mushrooms are soaked in salted water (fifty grams of salt per five liters). Afterwards, the liquid is drained, and the milk mushrooms are washed from bitterness and dried. The onion is peeled and cut into cubes or half rings. Mushrooms are mixed with vegetables and salt, and a heavy load is placed on top for the next ten hours.

When pickling mushrooms, you need to stir them at least five times. Then place in sterilized jars, close the lids and store for the next three months.

Hot method of pickling mushrooms

Ingredients for preparing delicious mushrooms:

two kilograms of the main product;
eighty grams of salt;
two liters of water;
five heads of garlic;
five pieces of allspice peas;
cloves and bay leaf to taste.

Mix water, spices and herbs in a large container. Heat the liquid over low heat until the salt is completely dissolved, then add the soaked mushrooms and bring to a boil. Cook for half an hour, periodically removing foam from the top. At this time, cut the garlic into three parts, mix it with milk mushrooms that have already been removed from the heat.

Mushrooms with spices and brine, where they were boiled, are placed under pressure or a heavy load for a day so that more liquid is released. The jars are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the milk mushrooms, boil the mass together with the brine for five minutes, then place them in containers, compact them well, pour boiling brine over them and roll up the lids.

The cans of snacks should be allowed to cool under a blanket, then stored for long-term storage in a dark and cool place. This method will help keep the mushrooms in a edible form much longer than the cold method of pickling milk mushrooms.

Salted milk mushrooms in hot brine

Products for preparing snacks:

kilogram of mushrooms;
fifty grams of salt;
three cloves of garlic;
bay leaf, fresh horseradish;
twenty grams of dill seeds;
liter of water.

Prepare the mushrooms by soaking them well in water. We cut off only the caps from the legs that will be suitable for the recipe. Peel and chop the horseradish and garlic. At this time, boil water, add salt and dill to it, then put the milk mushrooms into the brine and cook for half an hour, skimming off the foam regularly.

After cooking, wash the mushrooms under running water, mix with horseradish and garlic, fill with brine and cover with gauze, press down with pressure to marinate for several days. After the allotted time has expired, place the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Ingredients for the recipe:

five kilograms of porcini mushrooms;
fifty grams of salt per liter;
twenty-five grams of sugar per liter;
fifteen grams of vinegar for every liter;
garlic heads;
spices to taste.

Pickling mushrooms using a hot method means doing without particularly careful and lengthy processing. You only need to soak them in water for three days until they are ready for use. Next, pour the milk mushrooms into a large saucepan, add cold water and place over medium heat. When the liquid boils, add salt and spices and boil for twenty minutes.

Then place the milk mushrooms in sterilized jars in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour in the marinade, close the lids and place under a warm blanket to cool. After a couple of days, the mushrooms will have completely cooled down and can be sent to a cool and dark place for further storage.

This cooking method does not take much time. When salted hot, unlike cold, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in sweet-spicy marinade with tomatoes

The sweet-spicy taste of mushrooms in this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

two kilograms of mushrooms;
one hundred milliliters of odorless vegetable oil;
a kilogram of medium-sized ripe tomatoes;
kilogram of onions;
sixty grams of salt;
twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and crosswise. The milk mushrooms are boiled in salted water for an hour, constantly skimming off the foam. After cooking, they are washed to remove salt and placed in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, and add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, mix the onions and tomatoes well with the mushrooms, add vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Place the mushrooms in sterilized jars, roll them up with tin lids, and wrap them in a blanket to let the appetizer cool. After cooling, they can be stored in a cool, dark place.

Pickled black milk mushrooms

Often the appetizer prepared according to this recipe is called the “Black Prince”.

Ingredients for cooking:

kilogram of mushrooms;
two liters of water;
Bay leaf;
ten milliliters of vinegar;
lemon acid;
twenty grams of salt;
half a cinnamon stick;
peppercorns.

Boil milk mushrooms with one spoon of salt for about twenty minutes. The foam that will form must be removed regularly. After cooking, the mushrooms are tipped into a colander and washed with running cold water. All spices and ordinary table vinegar are intended for preparing marinade sauce, so they are boiled in water. The second teaspoon of salt is also sent there. The cinnamon is removed from the liquid, and the milk mushrooms are placed in brine for half an hour.

Place pickled mushrooms at the very bottom of the sterilized jars, crushing each layer with a spoon, pour a little citric acid on top, pour in the resulting marinade and cover with lids. The containers must be stored in a dark and cool place until winter.

Rules for storing milk mushrooms in jars

Often, twenty days after sealing the pickles, you can find that mold begins to form in the jars, the containers may swell, and the tin lids may rot.

To avoid these processes, which lead to spoilage of mushrooms, you need to monitor the quality of the product itself, wash the milk mushrooms thoroughly and strictly follow the cooking recipe. Jars and lids must also be in perfect condition. Under the right storage conditions, mushrooms can last from three months to two years. And open jars cannot be stored for more than seven days after opening.

Mushrooms were an essential addition to the diet of our ancestors. And at present they have not lost their relevance. They are used in almost any form. Each type of mushroom is individual in its qualities and processing methods. Cold-salted milk mushrooms are becoming increasingly popular.

As you know, the mushroom contains a number of substances beneficial to the body. 100 grams of salted milk mushroom contains: proteins - 11.0 g; fats - 1.9 g; carbohydrates - 61.85 g. Calorie content per 100 g of product is 201.4 kJ. In order to preserve the natural antibiotics and microelements they contain, cold salting of milk mushrooms is used.

Exists two popular ways cold pickling of milk mushrooms:

Dry.
In brine.

To get rid of bitterness, mushrooms should be soaked. Having previously cleared the milk mushrooms from clods of earth and leaves, we thoroughly wash them several times. Then we put it in a fairly spacious enamel or glass bowl and, after removing the stems, place the fruits with their caps down.

Dissolve a little salt in cold water and pour the prepared milk mushrooms with this brine. The water should completely cover the mushrooms and should be changed 2-3 times during the day. You can press it lightly with oppression. The recommended time to remove bitterness is from 2 to 5 days. If the liquid contains a sufficient amount of salt, the soaking time is halved. The soaked mushrooms are thoroughly washed using a sieve. After completing this procedure, proceed directly to salting.

Step-by-step steps for salting

Glass or enamel dishes are suitable for installation; in no case should metal or aluminum containers be used. You can use barrels (not aspen), they are properly cleaned and scalded.

It is very easy to pickle milk mushrooms using a cold method; a step-by-step recipe will make this process quick and easy. You will need these ingredients based on 1 kg of mushrooms:

50 g salt (not iodized).
Bay leaf - 7 pieces.
Garlic - 2 heads.
Horseradish.
Black currant leaves.
Dill with stems.

The bottom of the dishes intended for salting is sprinkled with salt. Horseradish and black currant leaves are placed on top, some add cherry greens. Then the soaked mushrooms are squeezed out to remove excess liquid.

Place the milk mushrooms with their caps down, in a layer of 5-7 cm. If the mushrooms are not large, the rows can be made smaller (3-4 cm). Sprinkle the top with salt again. Add bay leaf, dill and garlic (whole cloves). All these greens are also sprinkled with a little spices. Next, lay the next row, greens on top, and so on until all the mushrooms are laid out. Each layer is sprinkled with salt. Everything is covered with horseradish leaves on top.

In order for a sufficient amount of liquid to be released from the mushrooms, they cover with oppression. To do this, take a flat object. This could be a plate, a board, or an upside down lid. It is very important that the surface of the mushrooms is covered as much as possible and that the covering object barely fits into the hole. The load itself is placed on top. This could be a scalded stone, a canister of water, or another object. Under no circumstances use brick, metal or other things that can oxidize or make the brine cloudy as oppression.

After some time, juice will release from the mushrooms; it should cover the entire surface. If this does not happen, then add water in the required amount, add salt at the rate of one tablespoon per two liters of water and top up.

The milk mushrooms are left for 3-4 days in a dark, warm enough room to dissolve the salt. During this time, they will thicken sufficiently and release more juice. Excess liquid should be drained. Before placing the container with mushrooms in a permanent storage location, add fresh salted brine. You can also place them in three-liter glass jars, having previously sealed them well.

Features of recipes by region

In the cellar or garage, the main conditions are cold and shade. At first, you should monitor the workpieces to avoid the appearance of mold and noise on the surface. If they do appear, the top layer should be removed and discarded. Having prepared a new brine, with the addition of more salt, pour it into a container and increase the pressure, thereby compacting the milk mushrooms even more. After a month, the mushrooms are ready to eat.

A distinctive feature of this salting method is that milk mushrooms are not subjected to any heat treatment, thereby retaining their beneficial properties. This recipe is common in Belarus. But almost every region has its own processing methods.

Method of preparing mushrooms in the Volga style It also does not involve boiling or scalding, but the mushrooms are not soaked there, in the belief that the bitterness will disappear during pickling. In Moscow regions, they are soaked for only 3 days in slightly salted water. But in the Oryol Province, the recipe for cold-salted milk mushrooms requires not only soaking, but also rather long boiling.

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 salting 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 sprinkle lightly 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 onto 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

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.

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.

With the onset of the mushroom season, families went into the forests and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only white mushrooms, milk mushrooms and saffron milk caps. And it’s not surprising, because real whites, milk mushrooms and saffron milk caps do not have poisonous counterparts. Therefore, there is no information about mushroom poisoning in Russia until the middle of the 18th century.

In Russian national cuisine, mushrooms have always been given a special place and there were many recipes with them. These include pies, soups, hodgepodges, roasts... Salted mushrooms - aromatic milk mushrooms - were especially valued, they were even exported to neighboring countries.

There are two ways to prepare milk mushrooms: the so-called “hot” method, when the mushrooms are pre-boiled, and the “cold” method, when the mushrooms are pickled raw. Today we will figure out how to cold salt milk mushrooms in jars. But it will take more than one day or even one week to treat yourself to such milk mushrooms.

And, of course, in order to prepare salted milk mushrooms in a cold way, we first have to go on a “quiet hunt”; milk mushrooms love to hide among pine needles or under leaves.

We clean the milk mushrooms and wash them from forest debris. To get rid of bitterness, milk mushrooms are soaked in water for 2-3 days, changing the water in the morning and evening.

At the first stage, we need to salt the milk mushrooms, so only mushrooms and salt are needed. We take salt that is not iodized and without any additives in the form of vitamins.

Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. True, I already do everything by eye, after several years I got used to it and learned how to do it. Pour a little salt into the bottom of the bucket and lay out the soaked milk mushrooms, salt again. And so layer by layer.

In the middle of the bucket, add a teaspoon of sugar for better formation of lactic acid bacteria. By the way, in the old days they used whey for this.

The bucket is filled with milk mushrooms. We put a plate and a small weight on top, which can then be increased. In this case, I have a carafe of water. Leave the milk mushrooms for a day.

After a day, a lot of fluid will be released.

At the second stage we will need aromatic leaves, spices, garlic and horseradish. We wash and clean everything. Cut the horseradish and garlic into slices. It’s good if there are oak or cherry leaves.

Place the salted milk mushrooms in jars, sprinkle with slices of garlic and horseradish, add peppercorns, blackcurrant and laurel leaves. We place the mushrooms more densely, but without fanaticism.

Close the lids, but not tightly. The process of salting and fermentation is underway, so brine may leak out. At this stage I place small plates under the jars. We send it to a cold place (refrigerator, balcony, cellar) for 30-40 days, where the salted milk mushrooms will reach the desired degree of readiness using the cold method.

Now you know how to cold salt milk mushrooms in jars. Bon appetit!

And this is for your mood! A squirrel picked mushrooms with us.

Depending on the region, there are different varieties of laticifers (a genus of mushrooms). They are so called for the milky juice that comes out if the milk mushroom is cut or broken. There are versions about the name that it comes from the fact that mushrooms grow in a heap (chest) or on a heap. Most species can be found under the foliage in clustered families. How to pickle milk mushrooms using ancient and modern recipes so that they are white, crispy and aromatic.

Types of mushrooms for preservation

Let's dwell a little on the main types of milk mushrooms. Based on their characteristics, slightly different approaches and methods of canning are used, but, in general, they are similar.

Fact. These mushrooms are considered conditionally edible because they can be eaten not immediately after cleaning, but after preliminary technological processing. The vast majority of them initially have a bitter taste.

White or real

From the name it is clear that by color it is a white mushroom (with creamy-yellowish inclusions) with a slimy cap. In Siberia and the Urals they are also called “raw”, because of the always wet funnel-shaped cap on a thick, hollow stem inside. There are velvety fibers along the edges of the cap. The bitter milky juice may acquire a yellowish tint. They grow mainly in deciduous forests and birch forests. It is considered one of the most delicious (category 1).

Aspen mushroom

Similar to a white milk mushroom, but its leg is thinner. It may have pinkish spots closer to the edge, no fringe. The pulp is slightly less fleshy, but denser and drier. Therefore, when salted, they are crispier; it is not recommended to marinate them. It is clear that you need to look for them under aspen trees.

Yellow milk mushroom (pitted, yellow mushroom)

It resembles white, only its color is different shades of yellow, the presence of small spots on the cap is acceptable. The main habitats are coniferous forests. When it is salted, it develops a grayish tint. Initially, the white milk that appears may acquire a yellowish-gray tint. Rare, tasty mushroom.

Oak saffron milk cap (oak mushroom)

Grows in deciduous forests under oaks, hornbeams, etc. Quite often found in central Russia. The cap is reddish in color and may have visible rings. In terms of taste, it belongs to the second category of mushrooms. The juice is very bitter. Therefore, it requires quite a long soaking. The milk is white and does not change shade.

Skripun (violin)

This is a mushroom in color with a real milk mushroom, only without the fringe. The milky juice does not turn yellow. As the name suggests, it is less soft and creaks if you lightly rub it with your fingers. Suitable only for pickling after soaking; the result is a crispy, tasty mushroom.

Black milk mushroom, russula

It differs from all other species in shades of colors, from greenish to brown, blackish. What is characteristic of it is that it contains no milky juice, and therefore no bitterness. For this reason, it can be used in the preparation of soups and salads.

Preparing mushrooms for preservation

Before canning milk mushrooms, they need to be prepared.

Preparing milk mushrooms for the winter:

After picking, mushrooms must be thoroughly cleaned of dirt;
trim the legs that were in the ground or clean them well;
then rinse several times;
mushrooms that contain a bitter milky juice should be soaked in water.

Regarding soaking mushrooms in water to remove bitterness, each type has its own deadline. Much in this matter depends on the weather in the region and place of growth.

Basic rules to follow

Important. The water should not turn sour and stagnate, so it needs to be changed 2 or 3 times a day.
It is necessary to drain, lightly pressing the mushrooms, then fill with a new portion. The main criterion for the readiness of milk mushrooms for preservation can be considered the disappearance of the bitter taste. The easiest way to check is to taste a cut of the mushroom for bitterness by licking it with your tongue. If it doesn't taste bitter, you can preserve it.

Canning

There are two main methods for preserving mushrooms: they are salted and pickled. Milk mushrooms are of little use for drying, since they are lamellar mushrooms. They require additional soaking to remove the milky juice. Even if these are black milk mushrooms (russula), which do not contain bitter milk, they will break and crumble. Therefore, dry milk mushrooms are rarely prepared.

Fact. Fleshy, tasty milk mushrooms are well suited for pickling.

Methods tested by housewives (2 main):

Cold salting of milk mushrooms;
hot salting of milk mushrooms.

Important. Using these methods, you can then store the mushrooms in a cold place (cellars, refrigerator, cool balcony, veranda) in food containers. Or they are closed in jars for the winter, but they also need to be kept in a cool room.

Cold salting method

A simple recipe for pickling milk mushrooms at home, cold method. Milk mushrooms are not blanched or boiled. Mushrooms remain aromatic and tasty.

How to salt milk mushrooms, step-by-step recipe

Each housewife has her own recipe and secrets. You can add different spices and spices based on your taste preferences.

Sequencing:

Already soaked, without bitterness, milk mushrooms are washed well again under running water;
transfer, after draining, into a prepared food container. It’s better not to put it straight into jars; in a larger container, the mushrooms will be salted evenly;
prepare the brine: two or 3 tablespoons of rock table salt per liter of water;
let the brine boil, then cool;
pour in the milk mushrooms, stirring, but carefully so that the mushrooms do not break;
The brine should cover the milk mushrooms;
oppression is placed on top.

We keep the container at a temperature of 20-24 degrees for up to 4 days. Make sure that the liquid covers the mushrooms, otherwise the top layer will darken. You can adjust the salt concentration by tasting. Add or, conversely, dilute a little boiled cold water if you think they are salty.

When the mushrooms are salted, you can put them in jars. Depending on where the preserves will be stored, they are either rolled up with metal lids or covered with plastic ones.

Advice. If you have a cellar, then plastic is enough, put a leaf of horseradish on top, the brine should cover the mushrooms.

Herbs and spices

The pickling method described above is a basic recipe. Depending on taste preferences, the following is added to pickled mushrooms:

Dill, parsley;
garlic, onion;
peppercorns, allspice, capsicum;
horseradish root, parsley;
for aroma and characteristic taste, laurel leaves, black currant, cherry.

Optionally, for lovers of interesting flavor combinations, coriander, Provençal herbs, thyme, cilantro, etc.

Advice. All these ingredients can be added when the pickles are served. In winter, salted milk mushrooms are an excellent snack, especially with potatoes. It's delicious, especially if you season it with butter and sour cream.

Hot salting method

This recipe allows you to cook mushrooms more quickly. If they are covered with metal lids in jars, they can be stored in a moderately cool place.

Quick salting method

Proportions per kilogram of milk mushrooms: water (a glass), salt (40 grams), onion (1 piece), several pieces of cherry leaves, a horseradish leaf, one dill umbrella, several peppercorns.

Peel and wash the mushrooms in cold water, 3 times;
then fill with water and leave overnight;
washed again;
add water and bring to a boil, removing the resulting foam;
drain through a colander and rinse again;
soak again in cold water for half an hour;
drain, wash again 3 times;
prepare the jars, wash them thoroughly, sterilize them;
fill the jars with spices, put mushrooms on top, chopped onion rings, horseradish leaves on top;
boil water separately with the addition of salt and peppercorns;
fill the jars;
To ensure safe storage, you can sterilize jars of mushrooms for half an hour, then roll them up.

The mushrooms come out with a pleasant aroma and are crispy.

Second salting method

Pre-soaked mushrooms are washed;
add a spoonful of salt per kilogram of milk mushrooms. Fill with water and boil (30-40 minutes);
the broth is poured into a container through a colander;
transfer the mushrooms into a saucepan, add spices and garlic to taste;
pour in the strained broth;
leave under pressure for a couple of days, gently stirring and tasting, you can add a little salt;
when the mushrooms are salted, they are placed in clean, sterilized jars;
Place a horseradish leaf on top and cover with a lid.

Note. People often ask how to pickle black milk mushrooms. All of the methods described above are suitable, only they do not need to be soaked for a long time; it is enough to soak them first before salting for about 3 hours.

Marinating milk mushrooms

As a result of marinating mushrooms, a ready-to-eat product is obtained. Milk mushrooms with bitterness must first be soaked in the manner described above.

Ingredients, proportions: mushrooms (2 kg), water (2 l), salt (2 tablespoons). Vinegar essence requires 20 ml. Add a couple of bay leaves, a few pieces of black pepper, allspice, and cloves.

Sequence of marinating milk mushrooms:

After soaking, the mushrooms are thoroughly washed;
First, boil the mushrooms in a liter of water, adding half a tablespoon of salt;
cook for 20 minutes, remove the foam, skim off, wash, let drain;
prepare the marinade: a liter of water, the rest of the salt, add spices at the end;
combine the marinade and milk mushrooms, cook for another quarter of an hour, and at the end add the essence;
remove the mushrooms using a slotted spoon and place them in sterilized jars;
I pour marinade over it and roll it up.

In order to increase the period of thermal pasteurization, the jars of mushrooms are turned over and then wrapped.

Note. A spicy recipe is that garlic (1.2 small cloves) and sugar (1.2 tablespoons to taste) are additionally added to the mushrooms. The sequence of actions is the same.

These are just a few of the most common recipes. If you ask housewives how to properly preserve milk mushrooms, you will get a different unique recipe. After all, subject to certain rules, culinary improvisations are always acceptable.