For winter pickling of mushrooms, you need to choose the right product and take into account the subtleties of preparing the snack. The taste, degree of crunchiness, healthfulness and safety of the finished snack depend on these conditions. Milk mushrooms are in great demand as they have excellent taste.
The process of pickling for the winter period is carried out in different ways, using additional ingredients that give the mushrooms a special aroma. In addition to following the instructions for preparing the snack, it is important to properly clean and rinse the mushrooms, prepare the brine, and also select the appropriate utensils.
How to properly clean and wash milk mushrooms?
Young mushrooms of small size are chosen for pickling. They retain their elasticity and tenderness of the pulp even after processing. Initially, milk mushrooms are cleaned of excess debris using a kitchen sponge or small brush. This is followed by thorough removal of dirt in several stages:
- The skin is removed from each mushroom without damaging the delicate pulp. The cleaning process begins from the base of the stalk and moves upward towards the cap.
- The remaining mycelium is trimmed using a sharp knife.
- Remove spots, dots, and rotten areas on mushrooms so that the finished product does not subsequently acquire an unpleasant taste and aroma.
After thorough cleaning, the milk mushrooms are washed 2-3 times under running water. This is done in order to completely remove grains of sand and fine dirt.
Attention. Mushrooms are washed only with cold water. At high temperatures, the product loses its elasticity, which negatively affects the quality of the future snack.
After complete cleaning and washing, the mushrooms are soaked in clean cool water for about 4-8 hours. This removes bitterness from tissues. The water in which the milk mushrooms remain is changed periodically.
Harvesting black milk mushrooms for the winter
Preparing black milk mushrooms for the winter begins with preparing the ingredients:
- 1 kg boiled milk mushrooms
- 4-5 g citric acid
- 20-40 ml 9% vinegar
- 2-3 bay leaves
- 0.5 g cinnamon
- 7-8 grains of allspice black pepper
- clove of garlic.
Wash the black milk mushrooms in running water, and then blanch for 3-5 minutes in boiling salted water (25 g of salt per 1 liter of water), constantly skimming off the foam. Place the blanched milk mushrooms in a cooking pan, add 100 ml of water, spices and 2 tbsp for each kilogram of mushrooms. spoons of 9% vinegar. Boil over low heat until the milk mushrooms settle to the bottom. Pack the boiled mushrooms with liquid into jars, adding citric acid. If there is not enough liquid, add boiled water to the jars, cover with lids and sterilize in a boiling water bath (0.5 l - 35 min, 1 l - 45 min, 3 l - 1.5 h)
Hot salting of milk mushrooms
Hot pickling is considered the most common of all preservation methods. Experienced housewives know that mushrooms can be stored in this way for a long time and left for the winter season. At the same time, milk mushrooms do not change their taste and useful qualities, they remain strong and elastic when prepared correctly.
The classic method of pickling includes the following components: water, salt, black and allspice, bay leaf, dill, cloves, garlic, horseradish root, sunflower oil and the milk mushrooms themselves. For greater aroma, add dry cherry or currant leaves.
Regardless of the pickling recipe used, peeled and washed mushrooms are pre-boiled.
For the purpose of heat treatment, milk mushrooms are placed in an enamel container or stainless steel metal dish with boiling salted water. Mushrooms should float in a pan of water during cooking in order to evenly undergo the heat treatment process. Otherwise, you can end up with a half-baked mass. The boiling process lasts 10-15 minutes. Then the milk mushrooms are transferred to a colander and washed well under running water.
How to prepare black milk mushrooms in jars for the winter
Before storing milk mushrooms in jars for the winter, place the boiled, cooled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, cover the jars with parchment paper, seal and store in the refrigerator.
Before you prepare black milk mushrooms for the winter, you need to cook a marinade, for which for 1 liter of water :
- 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
- 2 tbsp. spoons of sugar
- 4 teaspoons salt
- 3 bay leaves
- 6 allspice peas
- 3 clove buds
- 3 pieces of cinnamon.
Subtleties of preparing brine
To make the marinade, put a pan of water on gas, add salt and dry spices. Cook the mass for about 2-3 minutes. Hot brine is not removed from the gas. Heat-treated mushrooms are dipped into the liquid and cooked for 10-15 minutes. After this, the water with milk mushrooms is set aside, garlic and horseradish root are added for crunchiness. The contents of the pan are covered with a plate, and a glass jar is placed on top as a pressure. Wait until the whole mass cools down.
After complete cooling, the brine with its contents is sent to a cool place (cellar, balcony, refrigerator) for 5-7 days. After the specified time, proceed to the next stage of salting. The mushrooms are removed from the liquid, transferred to prepared jars and poured with the same marinade on top, covered with lids and left for the winter. For convenience, glass containers are chosen in small sizes. Liter jars are suitable, which are sterilized in advance with boiling water or in the microwave.
To avoid contact of the contents of the cans with air, use sunflower oil. It is poured over the entire mass in glass containers. This preserves the taste of the finished product.
How to salt milk mushrooms cold - a simple recipe for the winter
Ingredients:
- Milk mushrooms 1 bucket
- Salt 1 cup
- Dill umbrellas
- Black peppercorns
- Bay leaf
- Black currant leaves
Preparation:
We wash and clean the milk mushrooms. Soak for 3 days under pressure, 2 times, morning and evening, change the water to get rid of bitterness
Let's start salting
Place the milk mushrooms caps down and sprinkle with salt. They put a row of mushrooms
They sprinkled with salt, added another row, sprinkled with salt again. Thus, lay out all the mushrooms, pour the remaining salt on top. Milk mushrooms have decreased by almost half, and after they stand under oppression, there will be even fewer of them
Select a plate or pan lid and cover the mushrooms. We place a weight on top in the form of a 3 liter can. Place the workpiece in a cool place for 2 days. So that the milk mushrooms give juice and are salted in their own juice. Cover the top with a towel to prevent anything from flying into the bucket.
Time passed, juice appeared. The brine is dark. White mushrooms, where they ended up in the brine. Where they came out, they turned dark. This will not affect the taste, so you won’t get poisoned. Only the color has changed
Transfer the milk mushrooms to a clean glass jar and add spices.
Sterilization is not used here, just as no heat treatment is performed with mushrooms.
Place one third of the milk mushrooms in a liter jar. Add 6 black peppercorns, 2 sprigs of dill, 1 pc. bay leaf. We continue to add mushrooms
Add another third, add 2 sprigs of dill again, a few peppercorns, 1 bay leaf
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We continue to add milk mushrooms to the jar to the brim, lightly compacting them. At the end, again, add dill, black pepper, 1 bay leaf
Fill the milk mushrooms with cold salted water. For 1 liter of water: 3 heaped tablespoons of salt
To prevent the mushrooms from getting out of the brine, cover them with blackcurrant leaves on top.
Close the jar with a nylon lid and put it in the refrigerator
You can start trying in 30-40 days
Of course, this takes a long time compared to the hot method. But this method imitates the salting of milk mushrooms by our grandmothers in tubs and storage in cellars. The mushrooms turn out very tasty and crispy. Try this method for a change. What if you like it?
The effect of the dry salting method
Milk mushrooms are especially tasty in their own juice. To prepare the snack, take an enamel pan. Spices and mushrooms are laid out in layers at the bottom of the container. Use a few peppercorns, a few bay leaves, garlic cloves, and sprinkle with salt. Pre-cleaned and heat-treated mushrooms are placed on top. The last layer should be spices. The contents of the pan are covered with a plate and a jar of water is placed on top for pressure. Containers with mushrooms and additional components are sent to a cold place. Over time, the milk mushrooms begin to release juice and marinate. This snack option is suitable for consumption within a month.
Salting milk mushrooms at home in a cold way for storage in the apartment
Ingredients:
- Milk mushrooms 1 kg
- Salt 40 g
- Dill
- Horseradish leaves
- Garlic 1 head
- Bay leaf 1 pc.
- Black peppercorns
- Currant leaves
Preparation:
Soak and clean milk mushrooms
Before salting milk mushrooms, they must be cleared of coarse debris. To do this, you need to wash it a little, remove any debris, leaves, adhering dirt.
Soak milk mushrooms in cold water for 3 days, change it 2 times a day, morning and evening, to get rid of bitterness.
Milk mushrooms, conditionally edible mushrooms, have a bitter milk, which we get rid of by soaking
Be sure to put pressure on it. If the milk mushrooms are not in the water, they will turn black, and this is not beautiful
After soaking, wash it clean using a knife, spoon and dishwashing sponge.
Salting mushrooms
We begin to salt milk mushrooms in 3 liter jars, which have been washed and sterilized in advance in the microwave for 5 minutes, lying down and pouring 50 g of water.
Place 2 dill branches on the bottom
Add 3 black peppercorns, one blackcurrant leaf, a pinch of salt
Apply a layer of milk mushrooms, caps down, legs up. Put the mushrooms that fit through the neck whole, cut the rest into halves or quarters
Again, add salt, a currant leaf, an umbrella of dill, a piece of horseradish leaf, and half a bay leaf. Add 1 clove of garlic, which we cut into several parts randomly
Apply the next layer of milk mushrooms, salt again and add seasonings. So we lay it layer by layer. We tamp, we need the mushrooms to give juice in the future and be completely covered with it
Add about half a tablespoon of salt to each layer. It's better to over-salt than under-salt.
If the mushrooms are over-salted, they will need to be soaked before serving. If you add too little salt, they will become moldy and will have to be thrown away.
We reached the neck. Put dill on top, a few currant leaves, cover with a large leaf of horseradish, which will save the milk mushrooms from mold
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If we were salting in a bucket or pan, we would put a weight on it to form juice. When salting in jars we will use spacers made from currant branches
We cut the spacers with a knife, longer than the neck of the jar and insert them crosswise so that the workpiece does not rise above the brine level
We fill all the jars in this way. We use polyethylene lids. The next day we look at how much juice we got. If the brine covers the crosses of the spacers, then everything is fine.
If it is not enough, you need to increase the pressure of the spacers on the workpiece. To do this, add mushrooms to the jar and install the spacers again. Or add a little salt water to cover our workpiece.
We put it in the refrigerator for 30-40 days, after this time you can take out the workpiece and try
The milk mushrooms turn out very tasty and crispy, try it, you won’t regret it
Bon appetit!
How to pickle milk mushrooms quickly and tasty (watch the video recipe)
Another way to easily and quickly prepare food for the winter. See the video for all the details.
We have long loved milk mushrooms, respected them and know how to both cook and eat them. In other countries they are treated more warily, preferring to avoid them. But we know how delicious they can be when prepared correctly! And with our recipes, making a couple of jars of such a snack for the winter is easier than ever. Happy mushroom hunting and successful conservation!
