Soaked salted milk mushrooms. How to pickle milk mushrooms for the winter: simple recipes and methods. Recipes for salted milk mushrooms in jars for the winter

At the end of summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite “silent hunt”. Representatives of the mushroom kingdom such as boletus, boletus, saffron milk cap, and others are placed in the basket. It is considered especially chic to find a clearing of strong white milk mushrooms. These mushrooms are considered one of the best for preparing pickles for the winter. Find out how to pickle white milk mushrooms at home in two main ways: hot and cold.

Before you start salting milk mushrooms, you must collect them and prepare them properly. At the same time, they should be collected only in those forest belts that are located at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.

You can salt milk mushrooms of any kind - excellent preparations are made from black, dry, oak, aspen, and real white milk mushrooms. The main thing is to choose among them those that are not rotten or wormy. It is best to use small mushrooms, but large ones will also work if they are not old.

Preparing mushrooms for pickling

No matter how clean and beautiful the mushrooms collected in the forest are, you can pickle milk mushrooms only after they have been carefully prepared. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge or a knife - this will speed up the cleansing process. Rotten or worm-eaten areas are cut off. The plate part is washed under the pressure of running water.

Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruiting bodies. But you can also soak mushrooms in order to rid them of dried specks.

How much soaking depends directly on the purpose for which this procedure is carried out. For example, to remove debris, just a few hours are enough, but preparing to pickle white milk mushrooms at home without cooking involves a long process of keeping them in water, which must be constantly replaced with fresh water during the process. After this, they must be rinsed.

Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The stems of fruiting bodies are usually cut off, leaving only a centimeter.

Preparing the dishes

You can salt milk mushrooms for the winter only in certain containers. It should be either a glass container or an enameled one, but it must be without chips of the enamel. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are stored in jars for the winter.

Do not use earthenware - it will deteriorate when exposed to saline solution. The coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in the brine and penetrates into the mushrooms. Also do not use galvanized tin utensils.

Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New oak tubs are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the wood. Otherwise, the mushrooms, and even the brine in which they swim, will turn black.

After this, each tub is rinsed with water and cleaned with a brush, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 liters of water). It is customary to fumigate containers treated in this way with a sulfur smoke bomb - this will ensure that there are no pathogenic microorganisms or substances left in the wood that can spoil all the preparations.

Glass containers or enamel containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.

Cold salting method

Most often, mushroom pickers use this method of preparation. Cold salting of milk mushrooms is done without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.

First, the fruiting bodies need to be soaked. To do this, prepared white milk mushrooms, cleaned of debris, are poured into a large enamel basin or bucket, and then filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies be immersed in water, but you should not press them too hard at this stage.

The mushrooms are kept in this state for about 3-5 days, and a complete water change is necessary at least 2 times a day.

Please note that sour mushrooms cannot be used for pickling - they become hazardous to health.

Spices, currant and horseradish leaves are placed on the bottom of the prepared container, salt is sprinkled on top, then the soaked mushrooms are laid in layers with their caps down (some are laid with the plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, and currant leaves. In this case, the salt consumption is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white milk mushrooms is also covered with currant and horseradish leaves.

A plate of a size slightly smaller than the diameter of the selected container is placed on top of all the mushrooms (if a wooden circle is used, then it is wrapped in clean gauze), a pressure is placed on top of it - something heavy, usually a stone (bricks, dolomite, limestone, metal products) or you can put a glass jar with water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. It is advisable to cover the entire structure with a cloth on top to protect the mushrooms from dust.

You can also add freshly picked white milk mushrooms to the container as the old ones settle.

You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, the white milk mushrooms begin to be laid out very tightly in sterilized jars and filled with the resulting brine. A currant or horseradish leaf is placed on the surface, and a little vegetable oil is poured on top, after which the jar is covered with a plastic lid.

The taste of salted milk mushrooms can be seriously affected by the set of seasonings used to prepare the preparation. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too much spice can drown out the true taste and aroma of white milk mushrooms. The most natural taste is obtained if only salt is used.

Hot salting method

There is a recipe for salting milk mushrooms and pre-cooking the mushrooms. Many people prefer to use it, since it is faster (the mushrooms will be ready for consumption in 15 days), and it is more likely that all the toxins accumulated from the air during growth will be released from the fruiting bodies.

Salting milk mushrooms using a hot method is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a pan (enamel), filled with water, to which 3 laurel leaves are added and brought to a boil, then cooked for 15-20 minutes over low heat. The foam is removed with a slotted spoon.

After cooling in their own broth, boiled mushrooms are transferred to a colander. Then the white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption – 30-40 g/kg. A layer of spices, blanched currant and horseradish leaves, and dill inflorescences are placed on the bottom of the container and on top of the mushrooms. Then a pressure is placed on top (a plate of smaller diameter container and a glass jar with liquid).

The amount of salt often depends on plans - how long the white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less. For longer periods, white milk mushrooms are kept in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be placed in jars and covered with nylon lids.

At the same time, it is also important to put mushrooms in jars correctly. The container must be sterilized. The mushrooms are placed in a jar with their caps down and filled with brine so that it completely covers them. Currant or horseradish leaves are placed on top and only then covered with boiled nylon lids.

Salting milk mushrooms in a hot way is quite simple and even more common for many than in a cold way. In addition, this option for preparing preparations allows you to get a fragrant and tasty delicacy as quickly as possible and will very soon rid your home of the presence of large containers with pickled white milk mushrooms.

It is noteworthy that it is recommended to rinse white milk mushrooms with cold water before eating to remove the salt. This is especially true for fruiting bodies harvested in brine with a high salt concentration. In general, white milk mushrooms prepared in this way are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in brine - if it evaporates, then boiled water is added to the container.

It’s up to you to decide which recipe to pickle white milk mushrooms. Try both methods and choose the most optimal and suitable option for you.

You don’t need to be a genius in the field of network technology to find out how to pickle milk mushrooms for the winter using hot and cold methods. These mushrooms are white beauties waving their caps in forest clearings.

As practice shows, collecting them is difficult. When they are young, it is difficult to find. Sometimes it feels like they are playing hide and seek with us. And while mushroom pickers are looking, milk mushrooms make their way to the surface, overcoming a layer of moss and fallen leaves.

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

It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend placing the main emphasis on soaking. The procedure is extremely important. Before you start pickling, clean and rinse the mushrooms well, as there is no need to boil them. Using brushes, sponges and pipe cleaners will help make the task easier.

Ingredients:

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

Preparation:

Place the peeled and washed mushrooms in a glass or enamel bowl. A wide saucepan, basin or bucket will do.
Fill the milk mushrooms with water and cover with a large plate. Place pressure on top, then take it to a cool place for three days. Change the water several times daily.
After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and place in containers in which they will be salted.
Make a bed of horseradish and garlic between layers. When the container is full, cover with gauze folded several times. Place horseradish leaves and remaining herbs on top of the cheesecloth.
Place a weight on the circle, which will hide the mushrooms in the brine.
Place the dishes in the cellar for a month. During this period, keep an eye on everything. The brine should always cover the milk mushrooms. Of course, if you don’t want the mushrooms to become moldy.
After the time has passed, transfer the milk mushrooms to jars without rolling up the lids. Store in a cool place.

This pickling technology allows you to prepare clean and snow-white mushrooms. They are used to prepare cutlets, appetizers, caviar or salads.

The benefits and harms of milk mushrooms

In conclusion, I will add a few words about the benefits and harms of milk mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, here milk mushrooms are considered the best representatives of the mushroom kingdom. And this is not without reason.

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

People suffering from tuberculosis know about the invaluable benefits. This mushroom neutralizes the pathogenic bacillus. Regular use helps get rid of urolithiasis and kidney failure.

This natural antibiotic is used to treat serious illnesses. Mushrooms contain many vitamins. They are a source of riboflavin and thiamine. It's no surprise that they are used in the pharmaceutical industry.

Harm is caused by improper preparation. Milk mushrooms contain milky juice, which causes poisoning. Careful processing removes toxins. That is why it is recommended to wash mushrooms thoroughly and soak them thoroughly at home.

How nice it is in the cold winter to open a jar of delicious and aromatic milk mushrooms, prepared at home with love. Treat them to your family and friends, serve them with fried potatoes and enjoy a quiet evening with your family.

But for this you have to work a little on the twist. Prepare the necessary ingredients, brine and choose the right mushrooms.

You will only need fresh milk mushrooms. Do not buy mushrooms with dark spots on the caps - this is the first sign that the mushrooms are stale.
Milk mushrooms are mushrooms that love to absorb organic compounds, including dirt. They must be washed thoroughly.
To make the mushrooms more tender, add a little sugar when cooking.
Before cooking, milk mushrooms in all recipes should be cleaned and soaked in cool water for 1 day. Change the water every 6 hours.
Like any other twists for the winter, jars with milk mushrooms should be properly closed, otherwise there is a risk of contracting a dangerous disease - botulism.

Hot-salted milk mushrooms - a classic recipe

This is a recipe for pickling milk mushrooms from Soviet times. Cook and eat with pleasure, remembering your childhood.

Cooking time - 1 hour.

Ingredients:

3 kg of fresh milk mushrooms;
5 bay leaves;
6-7 cloves of garlic;
2 liters of water;
150 gr. salt;
15 gr. black peppercorns.

Preparation:

Take water into a saucepan and boil it. Pour salt and pepper into it. Add milk mushrooms. Cook for about 15 minutes.
Peel the garlic.
After cooking, strain the brine into a container separate from the mushrooms.
Place the milk mushrooms in jars. Add garlic and bay leaf to each. Fill with brine.
Roll up the jars and put them in a cool place.

Pickling black milk mushrooms

Some people like white milk mushrooms, while others prefer black ones. The pickling recipe is not much different, but, nevertheless, there are some nuances.

Cooking time - 1 hour.

Ingredients:

4 kg black milk mushroom;
5 bay leaves;
1 head of garlic;
3 liters water;
3 tablespoons rosemary;
1 lemon;
salt, pepper - to taste.

Ingredients:

1 kg of dry milk mushrooms;
1.5 liters of water;
100 gr. salt;
10 gr. black peppercorns;
200 ml vinegar;
2 bunches of dill;
5 bay leaves;
5 sprigs of currants.

Preparation:

Pour water into the pan. Add salt, pepper and currant sprigs.
When the water boils, add the mushrooms. Cook for 30 minutes. Add vinegar 5 minutes before cooking.
Strain the brine and distribute the mushrooms into jars. Add bay leaf, dill. Pour brine on top.
Place the rolled jars in the cold.

Salting white milk mushrooms with onions and garlic

There are recipes in which onions and garlic are also salted along with milk mushrooms. These mushrooms are perfect as a snack.

Cooking time - 1.5 hours.

Ingredients:

3 kg of white milk mushrooms;
2 kg of onions;
2 liters of water;
6 heads of garlic;
200 ml vinegar;
dill;
salt, pepper - to taste.

Preparation:

Boil the soaked milk mushrooms for 15 minutes in salt and pepper water. Add vinegar 5 minutes before cooking.
Peel the onions and garlic. Cut the onion into rings and divide the garlic into slices.
Place mushrooms, about 10 onion rings and 10 cloves of garlic in each jar. Add dill and fill with brine.
Tighten the jars and refrigerate.

This is the most unusual and piquant recipe for pickling milk mushrooms. To prepare, use thick and concentrated tomato paste.

Cooking time - 1 hour.

Ingredients:

3 kg of milk mushrooms;
800 gr. tomato paste;
7 bay leaves;
2 liters of water;
star anise;
1 tablespoon sugar;
200 ml vinegar;
salt, pepper - to taste.

Preparation:

Cook the prepared mushrooms in a saucepan with salt and pepper water.
Next, strain the brine and simmer the mushrooms in a frying pan with tomato paste. At this stage, you can add a tablespoon of sugar.
Place tomato mushrooms in sterilized jars. Add bay leaf, star anise and vinegar.
Fill the jars with brine and seal them for the winter. Keep in a cool place.

Be sure to try these salted mushrooms. They grow in many places and are quite easy to collect, especially in the summer, when they are not hiding under a mountain of leaves that have just fallen from the trees. They are delicious and worth your attention.

If you are going to buy mushrooms, be very careful. Don’t even buy from those you are confident in if they cannot show you the appropriate document about the quality of the product.

General cooking principles

In order for milk mushrooms to be stored for a long time and to be tasty, they must be properly prepared. This is a hint of sterility. Remember that mushrooms are a rather dangerous product that requires a lot of attention, both in selection and in preparation.

It is better to sterilize the jars twice. First before the milk mushrooms get into it, and then again along with them. This is very important when it comes not only to health, but also to life.

Recipe for properly salting milk mushrooms using the hot method

Cooking time

calorie content per 100 grams

How to cook:

Tip: To make the mushrooms slightly spicy, add horseradish leaves.

Hot salting of milk mushrooms in jars

We'll show you how to make your salted milk mushrooms special by rolling them into jars. All this thanks to some additional ingredients in the form of horseradish leaves, currant leaves and cherry leaves. You should definitely try this!

How long is it - 5 hours and 10 minutes.

What is the calorie content - 11 calories.

How to cook:

Peel the mushrooms as much as possible by hand, then place them in a bowl and cover with cool water;
Leave them in this state for several hours. For example, if you fill it in the morning, then after lunch you can continue working;
When time has passed, we advise you to tackle each load separately. It is necessary to rinse each of them separately with running water to get rid of sand and soil;
It is advisable to chop large mushrooms a little, because it is important that they are convenient to eat later;
During this time, by the way, you can start making brine, namely, place a saucepan on the stove;
Pour water into it, add laurel leaves, salt, cherry leaves, horseradish and currants;
Place dill there along with cloves;
When it all starts to boil, add milk mushrooms and cook them for thirty minutes;
As time passes, the mushrooms will sink and the brine will become clear;
Take them out to cool. Can be placed on a tray in one layer to achieve the goal faster;
While the milk mushrooms are cooling, we suggest boiling the lids and sterilizing the jars;
Peel the garlic, cut into slices;
Distribute black pepper and garlic among jars;
Next, compact the milk mushrooms and fill them with strained brine (without leaves, cloves and dill);
Screw on the lids and let the mushrooms sit for 25 days.

Tip: the longer the mushrooms sit, the tastier they will be. Minimum - 25 days, and preferably several months.

Quick hot salting of mushrooms

If you are one of those people who constantly don’t have time, have a lot of work, or simply have little desire to do bookmarks, we advise you to follow this recipe, because we have ready-made quick-salted milk mushrooms.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 8 calories.

How to cook:

Rinse each mushroom thoroughly, wash it from sand, dirt and soil;
If there are large “individuals”, cut them into several pieces so that it is convenient to stick them on a fork and generally eat them;
Pour them into a saucepan, add water and salt;
Boil for twenty minutes - this is necessary in order to completely boil out all the harm and dirt from the food and, of course, to boil it;
While the milk mushrooms are boiling, prepare a brine from the amount of water and salt indicated in the list of required ingredients;
So, in addition to water and salt, you should place black pepper and bay leaves in a saucepan;
When the brine boils, add the mushrooms to it and cook for another ten minutes;
After time, add dill and garlic;
By the way, don’t forget to peel the garlic first, remove the dry ends with a sharp knife and cut each clove into slices of the same thickness;
Stir, close the container with a lid and let the mushrooms cool completely;
When the milk mushrooms have cooled, bring them to a boil again, but this time immediately pour them into previously prepared jars;
Roll up the jars with lids and cool the snack under blankets upside down.

Tip: instead of blankets, you can use warm jackets, sweaters and even towels.

Ambassador of black milk mushrooms

Do you prefer black milk mushrooms? Let's roll them up then. Do not forget that we will be salting hot, so you will have to wait longer than usual for the result.

How long is it - 3 hours and 50 minutes.

What is the calorie content - 10 calories.

How to cook:

First you need to clean all the mushrooms from sand, dirt and soil;
After this, rinse them with running water until they are perfectly clean - it is important here that the stream of water is not too thick and does not damage the mushrooms;
Place the milk mushrooms in a bowl, cover with cold water and leave for three hours;
After this, rinse them again with running water and set aside;
Pour most of the water into a large saucepan, add salt and place it on the stove;
Bring to a boil and then add mushrooms;
Boil them for twenty minutes, remembering to skim the foam from the surface of the water;
Pour a smaller part of the water and the second part of the salt into another saucepan;
There are also laurel leaves, black pepper, cloves and allspice;
Stir and bring to a boil, then add dill and remove container from heat;
Drain the boiled mushrooms in a colander and let them drain;
When the mushrooms have drained, place them in jars, fill with brine and roll up the lids. If the brine has cooled by this time, bring it to a boil again;
You will have to wait about a month for the mushrooms to be ready.

Tip: to get spicy mushrooms, we recommend adding a chili pod, a few cloves of garlic or a lot of black peas to the mushrooms.

Hot pickling of milk mushrooms with vinegar

A real mushroom roll. We present to you a recipe for salted milk mushrooms with vinegar. Again, a recipe for those who love traditional preparation methods.

How long is it - 4 hours and 20 minutes.

What is the calorie content - 14 calories.

How to cook:

Clean the mushrooms from soil, twigs, leaves and other dirt;
Rinse them with running water, and then, if possible, soak them for at least half an hour, and preferably for several hours. To do this, place the mushrooms in a bowl and cover them with water. That's all, let them soak;
When the milk mushrooms are soaked, drain them in a colander and leave;
Pour water into a saucepan, add cinnamon, bay leaves, salt, allspice, cloves and citric acid, put the container on the fire;
Cut the mushrooms into small slices and place in a container with spices;
Place it on the stove and bring to a boil;
At this moment, foam will probably appear on the surface and must be removed with a spoon or slotted spoon;
Next, cook the milk mushrooms for about twenty minutes;
At the end of cooking, they should sink to the bottom, and the brine should become transparent;
At this point, you can pour in vinegar and stir;
Pour the brine with mushrooms into pre-prepared jars;
Place them in a saucepan, add water and boil for half an hour, no more;
Roll up the lids and put them “under the fur coat”.

Advice: you can use not only vinegar, but also its essence, but then you will have to dilute it with water, otherwise the preparation can cause serious harm to health.

To get a spicy mushroom flavor, add a hot pepper to each jar. It could be chili, cayenne pepper, jalapeno. You can also add a lot of garlic or black peas.

Not only blankets can be used as a “fur coat”. These can be any bulky and preferably warm things in which you can wrap the jars: sweaters, jackets, towels, etc.

Not everyone likes salted milk mushrooms, but we strongly recommend that fans of this type of bookmark try all our recipes. If you are not a fan, make at least one jar. We assure you that you will not be able to stop, because it is incredibly delicious!

Good afternoon, friends and avid mushroom pickers!

I invite you to try crispy, juicy, meaty, very tasty salted milk mushrooms. This is one of the best mushroom preparations for the winter in the form of hot-cooked pickles in jars. Usually a small amount of forest catch is salted in this way. Of course, you can buy them on the market, at a price of 1000-1500 rubles for a 3-liter jar, but it is best to prepare them at home, environmentally friendly.

It’s great luck to stumble upon a large family of sturdy animals in the forest in the fall, piled on top of each other. Having collected a whole body of milk mushrooms, we rush home and immediately process them, since the permissible shelf life is 4-6 hours. If it is not possible to do this right away, spread them out in a thin layer in a cool, dry room and cover with a damp cloth on top. This way you can extend the shelf life to 12-16 hours.

That's all for now. I am fulfilling your request, and the next post will be about the cold method of pickling milk mushrooms in barrels for the winter.