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

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

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

Required Products:

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

Pickle milk mushrooms step by step recipe:

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

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

How to salt milk mushrooms in Altai style

An old Altai recipe for pickling white milk mushrooms in a barrel will tell you how you can preserve a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in canning. The end result is a lot of tasty and aromatic salted milk mushrooms, which you can treat to a large number of people. By correctly calculating the ingredients, you can pickle 20 or 30 kilograms of mushrooms.

Need to:

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

How to salt white milk mushrooms:

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

Recipe for pickling milk mushrooms

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

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

We take:

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

Salt milk mushrooms recipe:

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

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

How to cold salt milk mushrooms recipe

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

List of recipe ingredients:

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

How to cold pickle milk mushrooms step by step recipe:

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

How to salt milk mushrooms

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

Take:

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

Salted milk mushrooms recipe:

1. Sort out fresh mushrooms, peel, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
2. Soaking will take 36 hours, change the water 4-5 times during this time, and add fresh salt to the water.
3. After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
4. Place the boiled milk mushrooms in a sieve to drain.
5. Place the mushrooms in jars, sprinkle with salt, peppercorns and blackcurrant leaves.
6. Cover with nylon lids and store in the refrigerator.

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack or as one of the ingredients of a dish. Milk mushrooms are still considered the best classic mushrooms for pickling, which is why salted milk mushrooms are sometimes even called “royal mushrooms.”

Many housewives are interested in how to salt milk mushrooms in order to preserve the texture as much as possible and not lose nutritional value. The whole variety of recipes is based on two cooking methods: cold and hot. Each of them will be able to give fleshy mushroom caps not only the desired crunchiness and flavor, but also remove the toxins they contain.

How to pickle milk mushrooms?

Salting milk mushrooms is done using cold or hot methods. Both involve pre-soaking the mushrooms in water for three days. After the procedure, in the cold one, the mushrooms are sprinkled with salt and sent under pressure, in the hot one, they are boiled in brine and kept under load for a day, boiled and laid out in containers.

1. Mushrooms tend to absorb poisons from the environment. To prepare milk mushrooms for the winter without harm to health, you need to sort them out, clean them of debris and soak them in water for 2 hours.
2. During the sorting process, you can separate the stems from the caps and cut the caps according to the recipe.
3. During the main three-day soaking, the mushrooms should be filled with cold water, set to pressure and change the water once a day. After finishing the process, rinse the mushrooms thoroughly.
4. Particular attention should be paid to the dishes. For soaking, only glass, ceramic or wooden containers are used.

Quick salting of milk mushrooms is the simplest preparation option. In fact, this is one of the versions of the hot salting method in which mushrooms are boiled, sprinkled with salt and placed under pressure for several days. The amount of brine is controlled with the remaining water from cooking. As a result, the mushrooms acquire a crispy texture and are salted within a week.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Preparation

1. Before salting the milk mushrooms, fill them with 7 liters of water and set aside for 5 hours.
2. Add the remaining water and cook for 20 minutes.
3. Strain the water and refrigerate.
4. Cool the mushrooms, sprinkle with salt and spices, and place under pressure for 3 days.
5. Transfer to jars and refrigerate for 7 days.

How to salt milk mushrooms in a hot way?

This is a convenient option for processing large quantities of mushrooms for especially busy housewives. To do this, milk mushrooms are boiled, cooled, filled with fresh brine, placed under pressure and after 3 days placed in jars. The cooking time is compensated by the lack of bitterness and delicate taste.

Ingredients:

• milk mushrooms - 500 g;
• dill umbrellas - 2 pcs.;
• horseradish leaf - 2 pcs.;
• water - 3 l;
• salt - 60 g;
• bay leaf - 1 pc.;
• clove of garlic - 3 pcs.

Preparation

1. Pour milk mushrooms with 1.5 liters of water with 30 g of salt and cook for 15 minutes.
2. Make a new brine from the remaining water and salt.
3. Place mushrooms and bay leaves in the brine and cook for 20 minutes.
4. Remove from heat, add spices and press down.
5. After 6 days, transfer to clean jars, fill with brine and refrigerate the salted milk mushrooms for 45 days.

Especially tasty. This method does not involve heat treatment: the mushrooms are simply sprinkled with salt and placed under pressure. With this salting, milk mushrooms retain all their nutrients and are imbued with the aromas of herbs and spices. The latter give the mushrooms strength, crunchiness and excellent taste.

Ingredients:

• milk mushrooms - 4.5 kg;
• salt - 500 g;
• horseradish leaves - 6 pcs.;
• horseradish root - 1 pc.;
• clove of garlic - 8 pcs.;
• cherry leaves - 5 pcs.;
• water - 4 l;
• dill umbrellas - 3 pcs.

Preparation

1. Before salting milk mushrooms, fill them with water for 3 days.
2. Transfer to a clean bowl, add salt and spices.
3. Put it under pressure and put it in the cold for a month.

Pickling white milk mushrooms with short soaking and blanching will allow you to enjoy the crispy preparation after 25 days, which is appropriate given the short shelf life of this type of mushroom. This “flaw” is perfectly compensated by its expressive color and juicy, dense pulp, ideal for this method of preparation.

Ingredients:

• milk mushrooms - 3 kg;
• salt - 20 g;
• water - 2.5 l;
• black pepper in a pot - 10 g;
• currant leaves - 4 pcs.

Preparation

1. Before salting white milk mushrooms, soak them in water with 50 g of salt and set aside for 36 hours.
2. Rinse and blanch for 5 minutes.
3. Place in jars, add 140 g of salt and spices.
4. Store refrigerated for 25 days.

Salted black milk mushrooms are a popular delicacy for the preparation of which experienced mushroom pickers recommend the cold method. Pickling in cabbage leaves is the easiest and relatively quick option to turn bitter mushrooms into an excellent preparation. When soaked in cabbage juices, milk mushrooms get rid of bitterness and acquire an amazing taste.

Ingredients:

• milk mushrooms - 5 kg;
• cabbage leaves - 7 pcs.;
• salt - 400 g;
• horseradish root - 1 pc.;
• dill umbrellas - 15 pcs.;
• head of garlic - 1 pc.;
• currant leaves - 10 pcs.

Preparation

1. Before salting black milk mushrooms, place them for 3 hours in a solution of 170 g of salt and 10 liters of water. Rinse.
2. Salt in 220 g of salt and spices.
3. Cover with cabbage leaves and place under pressure for two days.
4. Place in jars and refrigerate for 2 months.

The recipe for pickling milk mushrooms is variable. So, pre-soaked and boiled mushrooms can become an excellent basis for. And, even considering that milk mushrooms are exclusively Russian mushrooms, they go well with the traditional sweet and sour marinade and a set of spices typical of Asian cuisine.

Ingredients:

• milk mushrooms - 3.5 kg;
• onion - 900 g;
• carrots - 400 g;
• head of garlic - 2 pcs.;
• oil - 300 ml;
• sugar - 200 g;
• salt - 50 g;
• vinegar - 200 ml.

Preparation

1. Soak the milk mushrooms for 3 days, rinse and boil.
2. Cut the onions, carrots and mushrooms into strips.
3. Fry the onion.
4. Mix vinegar, salt, sugar, oil and garlic.
5. Pour the marinade over the mushrooms and vegetables and refrigerate.

The old method of salting milk mushrooms is based on cold cooking in wooden barrels. As a result, the mushrooms were saturated with tannins and became crispy and aromatic. Another advantage was that as they were collected, new mushrooms could be added. The disadvantage of this method is that the milk mushrooms need to be washed well after salting.

Ingredients:

• milk mushrooms - 10 kg;
• salt - 500 g;
• horseradish leaves - 10 pcs.;
• dill umbrellas - 15 pcs.

Preparation

1. Soak the mushroom caps for 3 days.
2. Place some of the greens and salt on the bottom of the barrel.
3. Place mushrooms in layers, adding salt.
4. Put it under pressure for 2 months.

Salting dry milk mushrooms, or white mushrooms (the mushroom got its name because of its dry cap), is simple. The lack of bitterness allows you to use the dry salting method, which does not require pre-soaking the mushrooms. You just need to wipe the mushrooms with a napkin, freeing them from dirt, and put them in jars, sprinkling them with salt.

The representative of Russula is very popular among lovers of gourmet dishes. A massive fungus of the genus Lactaceae, not inferior in nutritional value to meat and milk. Despite the diversity of the family, the main species used in conservation are the common white one, white cape (dried mushrooms), nigella () and skripun (yellow milk mushroom). Preservation through salting or pickling especially emphasizes their exquisite taste and nutritional value. Having become familiar with the nuances of preparing these amazing mushrooms, the question of how to salt milk mushrooms will not allow even an inexperienced housewife to doubt her culinary abilities.

Basic rules for successful conservation

1. Due to the presence of milky juice in the constitution of milk mushrooms, mushrooms become bitter when used unprocessed. Before salting, to remove bitterness, the product is soaked for three days, with systematic changes of water. After the specified time, try to chew a piece without swallowing. If you don’t feel a bitter taste, the milk mushrooms have been soaked enough.
2. Review carefully before use. Old milk mushrooms with traces of “rust” on the caps will become stiff after processing. Those that are wormy and spoiled by insects are not suitable for consumption. Due to its specific structure, a lot of dirt gets into the damaged mushroom, which does not ensure the cleanliness and sterilization of the finished product.
3. Salting of mushrooms is carried out only in intact enamel, wooden, glass and ceramic containers.
4. To prevent botulism when salting or marinating, do not seal the container tightly.

Salted white milk mushrooms are stored in cold conditions for up to 6 months, pickled under the same conditions - up to one year.

Salted milk mushrooms (video)

How to salt milk mushrooms: a quick recipe

You will be able to enjoy crispy mushrooms in a week.

• 5 kilograms of mushrooms;
• Spices, salt.

1. Wash the mushrooms and cut off any damaged areas. Leave the small ones, cut the large ones crosswise so that each piece has half a stem and a cap.
2. Pour boiled water over it and soak for three days, changing the water regularly.
3. Place mushrooms and spices on the bottom of a wooden barrel. Make a second layer of lining, sprinkling with spices.
4. Put under oppression.

Keep it like this for three days, stirring the brine periodically.

How to salt milk mushrooms cold and hot

The difference with hot preparation technology is in the amount of time, that is, how many hours a housewife can devote to the process of preserving the product as a whole.

Cold way

• medium-sized milk mushrooms;
• salt, citric acid;
• glass container or untarred wooden barrel;
• circle, oppression, spices to taste for aroma.

Cooking method:

1. Mix water and salt 1:2. Acidify with two grams of acid.
2. Soak the milk mushrooms, changing the water every 12 hours for three days.
3. Place the mushrooms with their caps down, sprinkle with spices and salt. Press down with a weight.
4. The first three days the mushrooms will thicken and release juice. Then add the next batch of product prepared according to the same scheme to the container. Do this until the mushrooms shrink completely.
5. If the amount of brine is small, without removing the pressure, add a little salted boiled water.

Store the container in a cool place for 35-40 days.

Hot way

Ideal for processing large volumes of raw materials in hot weather.

For 2 kg of mushrooms:

• 60 grams of salt;
• 6 cloves garlic;
• Dill seeds;
• Bay leaf;
• currant leaves.

Preparation:

1. Carry out the mushroom soaking procedure for three days, changing the water in the morning and evening. Be sure to salt the water and acidify it with citric acid at a ratio of 2:1. Rinse with water.
2. In an enamel pan, cook the milk mushrooms for 10-15 minutes, do not forget to stir, skimming off the foam. Let the water drain and cool the boiled mushrooms.
3. Prepare a container, place the product in rows, sprinkling with seasonings.
4. Place in a cool, dark place under oppression for a month.

Preparing milk mushrooms for the winter at home: the most common recipe

Hot method No. 2

For 2 kg of milk mushrooms:

• liter of water;
• 8 tablespoons vinegar 9%;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 4 pieces each bay leaf, cloves and peppercorns.

Preparation step by step:

1. Sort out the prepared mushrooms, rinse, remove any damage, and soak in running water for three days. Be sure to change the water during soaking.
2. Pour water with sugar and salt into the bowl for the marinade. As soon as it boils, slowly pour in the vinegar, add spices to reduce the noise. Cook in the marinade from the moment of boiling for 25 minutes, removing the foam as it forms.
3. Pour the hot brine along with the mushrooms into a sterilized container and seal.
4. Cover until completely cool. Keep refrigerated.

The shelf life in jars, subject to constant temperature conditions, is up to one year.

Cold method for large quantities of mushrooms

For 5 kg of mushrooms:

• 5 liters of water;
• 300 grams of salt;
• 100 grams of fresh dill;
• one head of garlic;
• 20 pieces each of currant and cherry leaves;
• 10 pieces of white cabbage leaves.

Recipe:

1. Sort the milk mushrooms, wash them, remove any damage. Separate the caps from the stems.
2. Soak the hats in salted water for 15 hours, place on a towel and dry.
3. Peel the garlic, cut each clove into three parts.
4. Wash the dill, dry it, chop it finely.
5. Laying the product in layers in a bowl, sprinkle it with salt, seasonings and garlic cloves, one per layer. Subsequently, for a better aftertaste of the finished pickled mushrooms, before putting them in a container, it is recommended to mash the leaves a little with your hands.
6. Place a clean towel, circle and pressure on top of the laid out mushrooms.

Store the pickling in a cold, well-ventilated cellar. The marinating period is two months. In the absence of a cellar, the container can be stored in the refrigerator. Under conditions of temperature instability, in this case the milk mushrooms must be marinated for at least 75 days.

How to pickle milk mushrooms correctly

Adding sugar to pickling gives the mushrooms a soft tenderness.. When preparing by pickling, do not use plastic lids - the product causes a mold reaction.

Per kilogram of mushrooms:

• 1.5 glasses of water;
• 3 pieces of cloves;
• 3 pieces each of bay leaf and allspice peas;
• 1.5 tablespoons of salt;
• 1 tablespoon vinegar 9%.

For the marinade:

• 1.5 glasses of water;
• Spices to taste;
• 1.5 tablespoon of vinegar 9%.

Cooking method:

1. Thoroughly clean the mushrooms and remove damaged areas. Cut large milk mushrooms into pieces. In an enamel bowl, periodically removing the foam, cook for about half an hour. Drain the water.
2. Boil water with vinegar and spices for the marinade and cook for 15 minutes. To prevent the mushrooms from sticking to the bottom, stir constantly.
3. Place milk mushrooms in prepared dishes, pour marinade over them, and roll up. Once cooled, refrigerate for 35 days.

Pickled milk mushrooms (video)

How to prepare mushrooms is the exclusive choice of every housewife. Exquisite milk mushrooms, created by the magic of caring hands, will enchant guests not only as a snack dish for hot drinks, but also as the main course of a festive table.

How to salt mushrooms correctly? In addition to pickling and drying, mushrooms can be pickled for the winter. At the same time, it is important to know how to do it correctly in order to avoid unforgivable mistakes.

There are three main ways to pickle mushrooms: cold, hot and dry, each of them has its own characteristics. Mostly agaric mushrooms are salted:

• milk mushrooms;
• saffron milk caps and mushrooms;
• waves;
• whites;
• earrings;
• value.

Cold pickling of mushrooms

Mushrooms that do not need to be boiled first are salted in this way - milk mushrooms, russula, saffron milk caps. The mushrooms are sorted, cleaned and the stem is cut off at a distance of 2 cm from the cap, washed well, placed in a clean container, and filled with clean salted water (1 teaspoon of salt per 1 liter). The water is changed every 10-12 hours. Mushrooms are soaked to get rid of the bitter milky juice that is present in them: mushrooms - 2-3 days, milk mushrooms and podgruzdi - 3-5 days, bitter mushrooms for at least 7-8 days.

With the cold salting method, mushrooms are soaked in water for 2 to 8 days.

The soaked mushrooms are placed with their caps down in a barrel (or pan) that has been cleanly washed and scalded with boiling water to the very edges in layers of 6-7 cm, sprinkling each with table salt. Spices are placed at the bottom of the container, in the middle of the mass and on top: bay leaf, garlic, cloves, allspice, dill, etc. And a cleanly washed and scalded wooden grate or lid is placed on top and pressed down with pressure.

A few days later, when the mushrooms have settled, the excess brine is drained and a fresh portion of prepared mushrooms is added, sprinkling them with salt and spices. This continues until the container is filled, after which, if necessary, a salt solution is added to it, sealed and taken out to a cool, dark place. With this salting, saffron milk caps can be eaten after 10-12, milk mushrooms - after 30-40 days, volushki and valui - after 1.5 months.

This salting method is the most popular and simplest. The mushrooms are sorted, the stems are shortened, and washed. Blanch in boiling, well-salted water with spices: saffron milk caps - 2-3 minutes, milk mushrooms - 10, white mushrooms, white mushrooms, russula - 5-8, porcini mushrooms and boletus - 10-15, valui - 30 minutes. Then they are strained, placed in jars and rolled up. Store mushrooms in a cool place.

The hot salting method is the most popular.

Dry pickling of mushrooms

Dry mushrooms are prepared in this way; they are not washed first, but only wiped with a cloth. Then the mushrooms are placed in a container (pan, jar or barrel), sprinkling each layer with salt, and pressed down with pressure. Spices and seasonings are not used with this method of salting. One caveat - in this way you can only salt saffron milk caps and saffron milk caps, which do not release the characteristic bitter juice. You can eat it already on the 7-10th day.

Whatever method of pickling mushrooms you choose, store the pickles at a temperature of 5-6°C. At lower temperatures, the mushrooms will be frozen, become brittle and tasteless, and when the temperature rises, they can become moldy and spoil. And remember that when storing mushrooms in glass containers, they should be closed only with plastic lids, but in no case with metal ones, otherwise pathogens of such a dangerous disease as botulism may develop in the jars. Salt mushrooms correctly and enjoy their excellent taste all winter long!

Milk mushrooms have always been considered one of the best mushrooms for pickling. Russia has never experienced a shortage of them.

Collecting milk mushrooms is a pleasure for both beginner and experienced mushroom pickers. This is because they grow in large groups. In our country you can find several types of these mushrooms: real (raw), black, yellow, aspen and pepper.

Where to look for milk mushrooms?

These mushrooms cannot be confused with any other. However, milk mushrooms have several doubles and imitators. They differ in color and so-called furry hairs along the edges of the cap. As a rule, they are not as luxurious as those of the real milk mushroom. Tight, fragile loads, for example, are just pretending. They have a smooth and dry head, without hair and not so fragrant. A real milk mushroom produces the finest beads of sticky, honey-like, pungent-smelling juice. It sparkles on the curved eyelashes of the plates.

The first place in terms of aroma and taste is rightfully occupied by real or raw milk mushrooms. It has a creamy yellow or white cap. On it, in turn, there are slightly watery places. On the folded edges you can see the edge. The milky juice is white; in air it turns yellow-sulfur. You need to look for real milk mushrooms in pine, birch and birch forests from Europe to Siberia. The yellow mushroom is located in spruce-fir and simple spruce forests. The cap of this mushroom grows in diameter from 5 to 15 centimeters. You can find such milk mushrooms in the Far East and Europe. By the way, the mushroom is conditionally edible. It is eaten only in salted form.

In August, the real hunt for black milkfish begins. It can be found in birch and mixed forests. It differs from its relatives in size. The cap of the large black milk mushroom can grow up to 20 centimeters in diameter. It is fleshy and dense, brown, almost black in color. Black milk mushrooms are first boiled and then salted. Almost simultaneously with the black milk mushroom, the aspen milk mushroom begins to grow. It appears in August-September in damp aspen forests. Its difference: a whitish cap with brownish or reddish spots. Pepper milk mushroom got its name for a reason. They can be used as a substitute for seasoning. This mushroom can be dried, crushed and seasoned with all kinds of dishes, like mustard.

Of course, most often you can stumble upon a raw milk mushroom. If there are frequent but not heavy rains in the summer, then you need to wait for the harvest of milk mushrooms. You can go on a quiet mushroom hunt in early September. There are two main ways to pickle milk mushrooms. Let's look at both.

Cold salting of milk mushrooms

First, you need to prepare the mushrooms. If you decide to use the cold salting method, then at the preparation stage the milk mushrooms need to be soaked in water. This is necessary in order to get rid of the bitterness in these mushrooms. First of all, you need to thoroughly wash the mushrooms, clean each one of dirt, leaves and soil, and also cut off the wormy parts. Very often, mushroom pickers cut off the legs of milk mushrooms. By the way, they can be eaten separately. For example, fry. After the milk mushrooms are washed clean, they need to be placed in a spacious container (where you will soak the mushrooms) with the caps down. There is no need to waste time on this event. You need to soak milk mushrooms for 2-3 days. In this case, the water should be changed every day or even twice a day.

Recipe for salted milk mushrooms for the winter

For cold pickling, you should learn the following formula: you need to take 4 percent of the salt from the total weight of the mushrooms. In other words, for one kilogram of soaked milk mushrooms we store 40 grams of salt. Traditionally, wooden (preferably oak) barrels are used for pickling mushrooms. But if you plan to pickle a small amount of milk mushrooms, then an ordinary glass jar will do. And the main thing here is to arrange the mushrooms correctly. At the very bottom of our container we pour a layer of salt, then add currant, horseradish, cherry leaves for flavor, as well as chopped garlic cloves (1-2 cloves are enough), even dill stems, preferably with the tops. Place mushrooms on top of the greens. Attention! Mushrooms must be placed caps down! And then sprinkle black pepper on top (2-3 peas per layer is enough) and salt. For a piquant taste and if desired, you can add a bay leaf to the jar with the future delicacy. Next we make another layer. That is, we repeat the entire procedure described above again. And so on until the jar is filled to the brim. The mushrooms are covered with cherry and currant leaves on top.

Next, place a lid on the mushrooms (preferably smaller than the neck of the jar) or a plate (if you did not use a jar as a container, but a wider dish). We put a load on top. For example, a container of water, a weight, or another fairly heavy object can serve as it. After everything is packed, we place the container in the basement or refrigerator. You can taste the most delicious salted mushrooms in just a month or a month and a half. This method is suitable for different types of milk mushrooms. How to salt milk mushrooms, cold or hot, is up to the housewife to decide.

Hot salting of milk mushrooms

This method of salting milk mushrooms will take much less time. It is usually used if there are no conditions for soaking mushrooms or, for example, in hot weather, when it is necessary to process mushrooms as soon as possible. There are two ways to boil mushrooms. And which one to resort to will be best shown by the number of mushrooms. If you have a few mushrooms at your disposal, you can boil them in portions. And each portion must be placed in new water so that the bitterness is completely removed from the mushrooms. Cooking should take at least 20 minutes. After this, the mushrooms should be washed in cold water, then drained in a colander or sieve, and then placed in a container, sprinkled with salt. As in the previous method, you will need about 40-50 grams of salt per kilogram of mushrooms.

The mushrooms must be seasoned with onions, horseradish, garlic and dill, and the container must be covered on top and a weight placed on the lid. The dish only needs to be kept in the cold for 6-8 days. After this, the hot-salted milk mushrooms can be served.

But if there are a large number of milk mushrooms, they must be placed in mesh containers, which are most often used for blanching and are made of stainless steel, and boiled in them for 15-20 minutes in salted water.

Foam will form during cooking. Don't forget to remove it regularly. Place the boiled mushrooms on a wire rack and let the water drain. Then the milk mushrooms should be salted in the same way as described in the cold salting method. It is only necessary to add 6 percent of salt from the total weight of the prepared milk mushrooms. In this case, the milk mushrooms will be salted only after 20-25 days. This method is better for salting black milk mushrooms. With the advice of the site editor, the preparation will take a minimum of time, and you will be satisfied with the result!
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