Cold salting breasts according to the recipe chosen here is very simple. Everything is stated reliably and accurately. If you choose the right layout of ingredients, the amount of sugar and salt used, you will get a tasty and nutritious preserve. Try cold salting of milk mushrooms for the winter and see for yourself. You will have a unique appetizer for any meat dish.
Recipe for salting black and white salted milk mushrooms in a cold way
Milk mushrooms and white and black milk mushrooms are suitable for cold salting. According to the recipe for salted milk mushrooms with cold salting, the mushrooms intended for pickling need to be sorted out, cleaned of debris, filled with clean water and left for 1-3 hours so that the adhered particles of debris and dirt are soaked. Then the mushroom caps need to be washed from adhering dirt and rinsed thoroughly in clean water.
Before placing black milk mushrooms for cold salting, add a layer of salt to the bottom of the container. Black currant, cherry and oak leaves, horseradish leaves and roots, and dill stems are placed on top of it to give the mushrooms a better taste and aroma. The mushroom stems are cut off at a distance of 0.5 cm from the cap. Mushrooms should be placed tightly, caps down, in layers 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).
To salt white milk mushrooms in a cold way, take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5-2 tbsp. salt on a bucket of mushrooms. The top of the mushrooms should be covered with a layer of currant, horseradish, cherry, and dill leaves to protect them from mold that may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a weight is placed on it and the container is covered with a clean rag.
For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, limestone and dolomite stones, or metal objects that rust.
If you don't have a suitable stone, you can take an enamel pan with intact enamel and fill it with something heavy. The severity of the pressure should be selected so as to press the mushrooms and displace the air from them, but not crush them. After 1-2 days, the mushrooms will settle and produce juice. The entire pickling process takes 1.5-2 months, then the mushrooms can be used for food.
The temperature in the room when pickling mushrooms should not exceed 6-8 °C, otherwise they may turn sour or mold, but it should not fall below 0 °C, because at low temperatures pickling is slower. If the mushrooms freeze, they turn black and become tasteless. It is best to store ready-to-eat mushrooms at a temperature of 0-4 °C. The brine should completely cover the mushrooms.
If there is not enough brine or it has leaked out for some reason, you need to pour a 10% salt solution in boiled water over the mushrooms. If mold appears, you need to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also wash the wooden circle and the bend in this solution. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, cut off the stems, then remove the oppression and the top layer of leaves, place the mushrooms on top of the salted ones, as described above, cover them again with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.
Tips for cooking at home
- Milk mushrooms are ideal for pickling or pickling.
- It is important to correctly calculate the required amount of salt. If the dry salting method is used, then take 40 g of salt per 1 kg of mushrooms. With the cold version of salting, 3.5-4.5% salt is taken for the total weight of milk mushrooms.
- When using the cold pickling method, the mushrooms must be blanched (place in boiling water for 3-6 minutes, then rinse with plenty of cold water, cool, add salt). Thanks to this technique, souring will not occur and the unpleasant bitterness will go away.
- For pickling, it is recommended to use barrels or tubs made of spruce.
- Pickled mushrooms must be stored at a temperature of 0-4C.
- Before serving, they are washed or soaked in clean water (cold).
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Recipe for cold salted milk mushrooms in Altai style
Ingredients:
- 10 kg mushrooms
- 400 g salt
- 35 g dill (greens)
- 18 g horseradish (root)
- 40 g garlic
- 35-40 allspice peas
- 10 bay leaves.
According to the recipe for cold pickling of 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 into 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.
Cold salting of black milk mushrooms for the winter
The ingredients for cold pickling of black milk mushrooms for the winter are products such as:
- 1 kg black milk 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.
Mushrooms should be stored in a cool place; after 1-1.5 months they will be ready for consumption.
Salt the mushrooms cold so they are crispy
Ingredients:
- Milk mushrooms 4 kg
- Black currant leaves
- Dill
- Horseradish leaves
- Garlic 2 heads
- Coarse salt 160 g (40 g/1 kg of mushrooms)
Preparation:
Before salting milk mushrooms, soak them for 2-3 days, changing the water 2-3 times a day, then rinse thoroughly. The mushrooms will not have the bitterness that exists if the mushrooms are not soaked.
Place 3 horseradish leaves on the bottom of the bucket and cover with blackcurrant leaves.
Pour in a heaped spoonful of salt
Cut the garlic into small pieces. Place a handful in a container. Add 3-4 dill umbrellas
We begin to lay out milk mushrooms in layers, caps down. One layer 2 mushrooms high
Pour salt again, add garlic, horseradish leaves, black currant leaves
We continue to lay out a layer of mushrooms, a layer of seasonings until the mushrooms are all laid out. Until all the prepared salt and other spices are used up.
Sprinkle salt on top, also add garlic, cover with horseradish leaves and black currant leaves
We select a plate so that we can then place a load on it
For example, we place a jar of water on top as a weight. The very next day the milk mushrooms will give juice, the load should be enough so that all the mushrooms are in the brine. If they are higher than brine, they will begin to mold. It will be necessary to place a heavier load.
Mushrooms should be salted in the refrigerator or in the cellar at a temperature of +5 degrees for 30-40 days. And only after that they can be taken out and eaten.
If the container used is significantly larger than the number of mushrooms, you can add mushrooms to this container
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There are, of course, some disadvantages to this method in relation to hot. But the milk mushrooms turn out crispier. If you try the cold method, you will notice the difference. Bon appetit.
Cold pickled white milk mushroom
Ingredients:
- 1 kg milk mushrooms
- 5 bay leaves
- 3 cloves garlic
- 15 g dill seeds
- 5-6 black peppercorns
- 60 g salt.
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, the cold pickled white milk mushroom is ready, at this time you need to close the jar with a lid and put it in a cold place.
Recipe for cold pickling of black milk mushrooms
For 1 kg of black milk mushrooms:
- 50 g coarse salt
- 5-6 cloves of garlic
- 2-3 branches of dill with umbrellas
- 5-6 cherry leaves
- 4-5 blackcurrant leaves
- 1-2 leaves of horseradish
- 1 teaspoon cumin seeds (optional)
The recipe for cold pickling of black milk mushrooms is suitable for mushrooms that do not require pre-cooking.
Wash the mushrooms and podgrudki, clean them, soak them for 2 days in cold water, changing the water every 5-6 hours. Instead, the mushrooms can be soaked for 1 day in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter water). When soaking mushrooms in a solution of salt and citric acid, the solution should be changed at least twice a day. Instead of soaking, mushrooms can be blanched in boiling water (10 g of salt per 1 liter of water). Milk mushrooms should be blanched for 5-6 minutes, and caps should be blanched for 15-20 minutes. After blanching, the mushrooms should be cooled under running water and allowed to drain. Prepared mushrooms are placed in layers in a barrel or large glass jar with the plates facing down. The bottom of the container is sprinkled with salt. Layers of mushrooms are sprinkled with salt and spices. The dishes filled to the top are covered with a cotton cloth, a light pressure is applied and after 1-2 days they are taken out to a cold place. After 5-6 days, you need to check the amount of brine. If it is not enough, you need to increase the load or add a saline solution at the rate of 2 teaspoons of salt per 1 liter of water. It takes 1-1.5 months to complete salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.
Salting boiled milk mushrooms.
Ingredients:
- 10 kg boiled mushrooms
- 450-600 g salt
- garlic, onion, horseradish, tarragon or dill stems
Clean and washed mushrooms are boiled in lightly salted water. Cool in cold water. Allow the water to drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with pressure. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: in a damp and warm room there is more salt, in a well-ventilated room - less. Seasonings are placed at the bottom of the dish or mixed with mushrooms. After a week they become suitable for consumption. The brine must completely cover the mushrooms throughout the storage period to avoid mold. If there is not enough brine and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g, i.e. 2 tablespoons of salt per 1 liter of water). During storage, mushrooms should be checked from time to time and mold should be removed. The lid, oppression stone and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.
Preparing mushrooms for pickling
There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness contained in the milky juice secreted by the mushroom, and to clean the sticky caps from leaves and pine needles. It is not recommended to peel the skins from the caps and stems, like noble mushrooms. Armed with a household brush, simply remove debris under running water and wash off fungi.
The knife is only useful when removing wormy areas and trimming long legs. They should be white, slippery and clean.
Important! Mushrooms of the same type may require longer water procedures, so it is recommended to collect only young fungi. It’s better to take a longer walk in the forest and breathe clean air than to quickly collect “old people” with hard flesh and increased levels of toxins and bitterness.
Now all that remains is to place the washed mushrooms in a large enamel pan or basin and completely fill it with water. The crucial moment of preparatory work comes - soaking the bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of milk mushrooms. If it is enough to keep the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushrooms you will need at least 7 days of constantly changing the water and rinsing the fungi under running water.
The main thing is that the milk mushrooms are completely immersed in water. To do this, you will need to place a suitable sized lid and a small weight in the basin. This could be a gymnastic weight or several packs of salt placed in a pan.
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After soaking, the mushrooms are placed in a large basin, placed under the tap and each mushroom is thoroughly washed under running water. Now you can begin the main stage - salting or marinating mushrooms with a crispy crust.
For beginning mushroom pickers, it is important to know the minimum amount of salt for different harvesting methods. For salting, use only coarse salt. “Extra” or iodized salt is not used for capping.
The data is given taking into account the proportion of the amount of salt per kilogram of fungi:
- dry pickling of milk mushrooms – 40 grams;
- hot or cold – up to 60 grams;
- preparation of marinade - up to 60 grams.
Note to the owner! Don't worry if the milk mushrooms are too salty. Simply soaking a portion of milk mushrooms in milk will help correct the situation without loss of taste. After standing in it for 40-60 minutes, the mushrooms will become juicier and properly salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.
Cold salted milk mushrooms in jars
Ingredients for cold salting of milk mushrooms in jars include the following products:
- 10 kg raw milk mushrooms
- 400-500 g salt (2-2.5 cups)
- garlic, parsley, horseradish, dill or celery stalks
Peeled and washed mushrooms are blanched: placed on a sieve, poured generously with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cool, fill with cold water or keep in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready for consumption.
Watch how cold salting of milk mushrooms is carried out in the video, which shows the whole technology.
