Many housewives prefer to use mushrooms for pickling; they have great nutritional value and amazing taste. When preparing winter preparations, one of the most pressing questions is: how to salt white milk mushrooms? To do this, you can use the cold or hot method.
How to quickly and tasty pickle white milk mushrooms at home
Salted mushrooms are an excellent appetizer for potatoes, with a glass. In order not to spoil the milk mushrooms, follow some important rules when processing them.
- The best mushrooms for pickling are young ones, not too large.
- Preliminary primary processing of milk mushrooms includes cleaning mushrooms from debris, culling old or wormy specimens. Trim the mycelium, run a knife through the cap, removing dirt.
- Then soak the mushrooms to remove any bitterness. How to do this correctly, read below.
- The hot version of the preparation involves pre-cooking the milk mushrooms. Be sure to add salt to the water, and to prevent the mushrooms from darkening and remaining white, splash in a little vinegar.
- During cooking, do not forget to remove the foam, then the brine will remain transparent.
- Add seasonings only when the brine is completely cleaned.
- How long should you boil milk mushrooms? 10-15 minutes is enough. Wait until the mushrooms settle to the bottom and take this as a sign that they are ready.
- For the dry version, try to leave the mushrooms whole; cut them when salted before serving. To prepare hot poured milk mushrooms, it is better to cut them immediately.
- How much salt should I take? When dry salting, put 40 grams for each kilogram of mushrooms. salt.
- When salting with brine, no matter hot or cold, take more salt - 50-60 grams. per 1 kg. milk mushrooms
How to soak milk mushrooms before salting
Milk mushrooms secrete a bitter milky juice that can spoil the appetizer. To get rid of it, the gifts of the forest are soaked.
- Rinse the milk mushrooms, preferably under running water, then pour in plenty of slightly salted cold water.
- If you decide to make a preparation with hot brine, keep the mushrooms for 2-3 hours.
- For the cold version, the soaking period increases to 3 days. During this time, be sure to change the water every 8-12 hours so that it does not sour.
- Be sure to rinse the soaked mushrooms under a generous stream of water.
Salting white milk mushrooms and milk mushrooms in Altai style
- Mushrooms – 10 kg
- dill greens – 35 g
- horseradish root – 20 g
- garlic – 40 g
- allspice – 35–40 peas
- bay leaf – 10 sheets
- salt – 400 g
The mushrooms are sorted, cleaned, the stalk is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. Then the mushrooms are thrown onto a sieve and placed in a barrel, layered with spices and salt. Cover with a napkin, place a circle and a weight. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is filled with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.
Dry salting of milk mushrooms
I think this method is the best, because with this option the mushrooms are strong, white and deliciously crunchy. The only drawback of such a preparation is that you won’t be able to enjoy it quickly, you will have to be patient. But what a reward!
We take:
- White milk mushrooms – 4 kg.
- Salt – 400 gr.
- Cherry, currant leaves – 6-10 pcs.
- Dill - several umbrellas.
- Horseradish root.
- Garlic – 5-6 cloves.
- Peppercorns - a large spoon.
- Sugar - a small spoon.
How to pickle:
- Soak the mushrooms, then rinse.
- Pour salt and some of the dill leaves into the bottom of the pickling container.
- Place a layer of milk mushrooms on top. Sprinkle them with salt and re-arrange the mushroom layer, periodically adding seasonings. Continue in this manner until you run out of mushrooms. Approximately in the middle of laying, add a lot of sugar, this will speed up the process of formation of bacteria necessary for salting.
- Cover the mushrooms with a circle and press down with pressure. Leave at room temperature for exactly one day.
- Soon the mushrooms will release juice in large quantities. Take the pan to a cold room. Salting time is 1-2 months at a temperature not higher than 5-8 o C.
- Make sure that the mushrooms are not covered with mold; wash the mug regularly.
- At a certain stage, you can continue salting directly in jars. When the juice is released after a day, transfer the milk mushrooms to jars, layering them with pepper, garlic, pieces of horseradish, and herbs. But in this case, do not immediately add spices on the first day; cover the mushrooms only with salt. Use nylon lids to allow air access, otherwise the fermentation and pickling process will stop.
Tip: to make the top less moldy when salting, add a few grams of citric acid to the brine.
Which milk mushrooms are suitable for pickling?
- Collect young mushrooms that are strong, elastic, and without spots resembling rust. Of course, cut them with a knife so that the milk mushrooms will delight you with their harvest more than once.
- Old mushrooms (with spots) are not suitable for pickling - they will irrevocably spoil the taste of the preparation. Wormy milk mushrooms and those with other defects are also not suitable. In a word, to make preservation delight you and your guests, choose beautiful mushrooms.
- You can salt any types of milk mushrooms: white, black, yellow, pepper, aspen and oak. At the same time, the cold salting method is optimal for the white milk mushrooms that are most familiar to us. They turn out elastic and crispy.
- Salted black milk mushrooms will taste better when cooked, and the hot salting method is considered safer. Such mushrooms will no longer be crunchy, but they have a mild taste and are faster to cook.
White milk mushrooms, cold-salted
Unlike the dry version, cold brine is used here. The preparation can be made in a large container or directly in jars.
Take:
- Milk mushrooms – 5 kg.
- Salt – 250 gr.
- Water – 1 liter for approximately every kilogram of milk mushrooms.
- Dill umbrellas, currant, cherry and horseradish leaves, garlic cloves.
Solim:
- Sort through the mushrooms, sort out the unusable ones. Place in a barrel, bucket or pan with the legs up. Intersperse layers of mushrooms with herbs.
- Dissolve salt in water and wait for the crystals to disperse. Fill the preparation so that the mushrooms are completely covered with brine.
- Cover the container with a double layer of gauze and apply pressure.
- Be patient for 1.5-2 months, then take a sample and admire the delicious snack. If desired, place the finished pickles in jars and store in the cold under a nylon lid.
Dry pickling of milk mushrooms in a jar
This salting method is very simple and allows you to harvest large volumes. The most difficult thing is to be patient and wait 30-35 days for the milk mushrooms to be salted.
Required ingredients:
- 2 kg of milk mushrooms;
- 80 g salt;
- 8-10 cloves of garlic;
- 1 horseradish root;
- 3 bay leaves;
- 1 bunch of dill.
When salting large specimens in a jar, cut them so that they fit easily into the neck
How to cook:
- Cut the horseradish root into thin rings.
- Finely chop the garlic cloves.
- Chop the bay leaves.
- Chop the dill.
- Mix all seasonings and add salt.
- Prepare mushrooms for pickling.
- Take a three-liter jar and rinse thoroughly.
- Pour a small amount of pickling mixture into the bottom. Then fold the milk mushrooms with their legs up. So fill the container in layers up to the neck.
- Press the contents to remove air from the can.
- You can press down with a weight on top.
Advice! With this salting method, jars should not be sealed with lids so that botulism does not develop inside.
How to pickle white milk mushrooms using a hot method
The method is troublesome, but the result will please you. The mushrooms will come out soft, juicy and tender. In addition, you can treat yourself to a snack much earlier than with other pickling options. It is believed that this method is the safest.
Required:
- Mushrooms – 10 kg.
- Bay leaf – 6 pcs.
- Sweet peas - a large spoon.
- Salt – 0.5 kg.
- Water – 8 liters.
If desired, add cherry, horseradish, currant leaves, clove buds, and garlic cloves.
Salting:
Sort and process the mushrooms.
Rinse under plenty of running water.
Then let it cook for 20 minutes. Add all the herbs and spices listed in the recipe. During cooking, be sure to skim off the foam to remove any remaining dirt. When the mushrooms “drown”, they are ready.
Remove the finished milk mushrooms with a slotted spoon.
Divide into jars. Sterilize jars and lids first.
Pour over the brine. Seal with regular nylon lids (pour boiling water over them or boil). When the snack has cooled, store it in a cold room for winter storage.
Hot-salted white milk mushrooms in Oryol style
- 1 kg mushrooms
- 2 tbsp. spoons of salt
- 5 allspice peas
- 7 black peppercorns
- ground red pepper
- 20 g dill
- 2–3 blackcurrant leaves
Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5–8 minutes. Drain in a colander and cool. Place in a container in layers, sprinkling with salt and arranging with spices, blackcurrant leaves and dill stems.
White milk mushroom, salted for the winter in jars
An unusual recipe for preserving mushrooms, but the appetizer turns out to be incomparable. Try it if you haven't already.
You will need:
- Mushrooms – 2 kg.
- Salt – 100 gr.
- Beetroot – 2 kg.
- Pepper, bay leaf – 4-5 pcs.
- Water – 4 liters.
Blank:
- Boil beets and mushrooms in separate pans until tender.
- Cool, cut into pieces. Place into jars.
- Cook the brine by adding salt and seasonings.
- Pour the hot brine into sterile jars and immediately roll them up. After 3-5 days, you can try the snack.
Preparing salted milk mushrooms using cold brine
This recipe was taught to me by a mushroom picker I know, who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.
Take for 1 kg of mushrooms:
- 40 g salt
- bunch of dill
- 1 PC. bay leaf
- horseradish root
- 5-6 cloves of garlic
- pepper - to taste
Cooking method in stages:
Clean and slice the mushrooms.
Place them in a saucepan, pores side up.
For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.
Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.
Add salt and dill.
Add the ground pepper mixture.
Mix everything well.
Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.
Press down the milk mushrooms to make them tighter.
In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!
Attention: if you tightly close a jar of mushrooms, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!
How to dry-salt milk mushrooms with oak, cherry and currant leaves
Salted oak leaves slow down the formation of mold. Thanks to the tannins they contain, mushroom caps remain strong and crispy for a long time.
For dry salting you need:
- 1 kg of milk mushrooms;
- 3 tbsp. l. salt;
- 1 bunch of dill;
- 5 cloves of garlic;
- 3-4 oak, cherry, currant leaves;
- 6 black peppercorns.
The weight for dry salting must be very heavy in order to press the contents tightly
Preparation:
- Cut large fruiting bodies. The legs can be removed.
- Take pickling jars and line the bottom with horseradish leaves.
- Peel the garlic. Place on leaves.
- Place mushrooms in jars, caps down, and add salt.
- Arrange with oak, cherry, currant leaves, and dill.
- Form several such layers.
- Cover the container with gauze and press down with a weight.
- Pickle the milk mushrooms for a month.
