Mushroom picking season is coming. Of course, some amount can be used to prepare delicious mushroom dishes: julienne, beloved fried potatoes with mushrooms, soups. What to do with the rest collected mushrooms? That's right - mushrooms can and should be salted and marinated.

This time we will talk about pickling. Pickling mushrooms in jars for the winter is best suited for people living in the city. Most do not have cellars, so the preparations have to be stored in the refrigerator.

Today we choose milk mushrooms; mushrooms are economical, but no less tasty. Tender, with delicate taste, not too salty and not spicy. Great snack not only for dinner, but also for the holiday table.

I’ll tell you how to hot pickle milk mushrooms at home, it’s very simple. Try it, you will like it.

How to pickle milk mushrooms for the winter so that they are white, crispy, and aromatic

Ingredients:

• Milk mushrooms 2.5 kg
• Salt 100 g
• Allspice
• Black peppercorns
• Garlic ½ head
• Bay leaf 3 sheets
• Horseradish root 15 g
• Dill 3 sprigs
• Horseradish leaves
• Currant leaves

Preparation:

First of all, wash the milk mushrooms well and remove all the garbage. We get rid of leaves, twigs, remove wormy specimens.

We put large saucepan with milk mushrooms on the stove, cook over low heat for 20 minutes, starting from boiling. Place 3 bay leaves in water. At this stage we do not salt the water, we will do this in a salting container, later

Leave the mushrooms in this broth until they cool. Then we will salt the cooled milk mushrooms.

When cool, transfer them to a sieve to drain. excess water.

Dip all the cooked greens one by one into the boiling solution. This operation is called blanching

Take a pan, put 3 chopped garlic cloves, a sprig of dill, and a currant leaf on the bottom. Let's add a little horseradish root, allspice 10 peas. Add a horseradish leaf, sprinkle a small handful of salt.

Lay out the milk mushrooms, caps down.

Lay out a 3 cm layer, sprinkle again with spices, add salt and so on until the end. Pour in the remaining salt and spices. Cover the top with horseradish leaves. You can add more garlic, currant leaves or horseradish, this is not critical

We install oppression on top. To do this, place a plate of suitable diameter on top and place a weight.

Brine, cool and put in the refrigerator. Just in case the mushrooms don’t produce enough brine, then add some from the refrigerator.

The salting will stand under pressure for a day, and juice will appear. Transfer the contents into jars, place the mushrooms tightly, cover with horseradish leaves on top

We close the jars with plastic lids and put them in the refrigerator for 15 days. After which the milk mushrooms will be ready to eat.

A very simple recipe that doesn’t require a lot of time or effort.

Hot salted milk mushrooms in jars

We collected mushrooms in the forest. I don’t know whether to rejoice at this event or be upset. After all, in addition to collecting them, there is still a lot of hassle to process and preserve them. It takes a lot of time to cook them delicious dish. I offer you a recipe for pickling milk mushrooms for the winter. They turn out crispy and lightly salted.

Ingredients:

• Milk mushrooms
• Garlic
• Dill seeds

Preparation:

Clean the mushrooms from dirt

First, the milk mushrooms must be washed from the soil, debris removed, and bitterness removed. Mushrooms are very fragile and delicate. It is very easy to damage them and they will get lost beautiful view.

To do this, we soak the milk mushrooms and leave them for a day. Periodically drain the dirty water to remove the bitterness. So that they are always in the water, put a plate on top

A day has passed, the mushrooms have become soaked in the water, and the dirt can easily be removed from them.

Use a sponge made from metal shavings for washing dishes to remove any remaining dirt. Place clean mushrooms in a spacious metal container

Pour in water to completely cover the milk mushrooms. Put the dishes on the fire

After boiling, cook for only 5 minutes. If you cook longer, the mushrooms will become soft and will not be crispy. Using a slotted spoon, remove them from the pan and let the excess water drain off.

In a new pickling container, place the mushrooms in layers. Sprinkle each layer with 2 pinches of salt.

They put a layer on it, sprinkled it with salt, and so on every time. We put pressure from a plate and a load on top. As a load, at the dacha, we take a stone wrapped in plastic bag. In this form, the preparations will ferment at room temperature day

A day later we remove the load, the salting preparation is finished

You can transfer the pickles to a jar. We compact them very well in the jar. Sprinkle in layers of finely chopped garlic and dill seeds

The jars were filled to the brim. Now we need to let out the air. To do this, we pierce the blank along the edges of the can with a knife several times along the entire perimeter of the neck, the air comes out

So that the brine is completely mixed with the mushrooms

Sprinkle the remaining dill and garlic on top. Fill the jar with cold water to the brim boiled water which has been pre-salted

We close the jars with a clean plastic lid and put them in the refrigerator or cellar for about a month.

In a month you will be able to enjoy unique taste salted milk mushrooms

Recipe for salting milk mushrooms for the winter using the hot method with boiling

Mushrooms appear in the forest. We fry them with potatoes. We cook the soup and dry it for the winter.

I offer another recipe for pickling milk mushrooms, which can be eaten within a month. But you can salt it and leave it for the winter, when there will not be such an abundance of vegetables and fruits as in the summer. This delicious snack, try it!

Ingredients:

Preparation:

Soak milk mushrooms in water for 2 hours. We change the water several times, the bitterness from the mushrooms goes away. The mushrooms themselves soak in water, making dirt easier to remove from them. Rinse the mushrooms several times and place them in a large saucepan on the stove. It is necessary to boil the mushrooms for 30 minutes

Our preparation begins to boil, bubbles appear in the water, foam forms, which we remove with a ladle. Pour in salt, roughly as you would cook soup, taste, and if it’s not enough, add. It is better to take coarse salt, for pickles. Stir constantly

We do not sterilize jars. Wash the jars of soda in advance and rinse with boiling water.

Place the mushrooms in jars and add brine under the neck. Close clean plastic lids. We ensure that there is no air cushion between the pickling and the lid. Leave at room temperature until the next morning. Then we put it in the cellar or refrigerator

You can open jars and eat milk mushrooms within a month. Rinse the mushrooms in cold water, season with vegetable oil, cut into rings, onions and you can already have a snack

It must be stored for the winter in a cellar or refrigerator.

Recipe for quick salting of milk mushrooms at home

This is the easiest one quick way salt the mushrooms. With this method of pickling, the mushrooms turn out crispy, tender, with natural taste mushrooms

They do not require soaking for 3 days. I advise you to try it too, I hope you like it.

Ingredients:

• Milk mushrooms
• Bay leaf
• Black peppercorns

Preparation:

Soak the mushrooms in cold water for half an hour. Using a brush, thoroughly rinse each mushroom under running water.

The mushrooms are washed. We went through them, cut off the black areas, cleaned the legs

Transfer the milk mushrooms to a large saucepan, fill with water and put on fire.

Bring to a boil, reduce heat to medium, continue cooking. Foam will begin to appear, which we carefully remove.

The foam has stopped appearing, remove from heat. We drain the water through a colander. Let the milk mushrooms cool.

At this time we make the brine. Pour water into a saucepan and put it on fire. Salt at the rate of half a glass per 1 liter of water.

Bring to a boil and turn off.

Prepare jars and lids. To do this, wash the jars in warm water with detergent, turn them over, and place them on their necks to let the water drain. We will prepare plastic lids, also washed. We do not sterilize jars

In each jar we put 1 Bay leaf and 1/3 tsp. black peppercorns

Place stronger and larger mushrooms at the bottom of the jar. Place the halves in the middle if you cut the mushrooms. Small mushrooms at the very top.

We don’t tamp the mushrooms, just as we put them in, that’s fine. They are warm, fill them with hot brine. Make sure that the brine covers the mushrooms and is filled to the brim of the jar. Cover the jars with lids

We put our preparations in the cellar or in the refrigerator. After 40 days, the mushrooms will be ready to eat. Over time they will turn white. But if you need them to be perfectly white, there is such a nuance.

Take it on the tip of a knife citric acid, add to each jar, stir. I usually don’t do this, they already look beautiful and are very tasty.

Video recipe for hot pickling of milk mushrooms in jars

Check out another recipe for hot salted milk mushrooms

Maybe you will like some salting method, try it!

Milk mushroom is one of the most delicious and valuable mushrooms. It is quite juicy and meaty, and has its own special aroma. Due to their specific bitterness, these mushrooms are used mainly for pickling. We will tell you how to pickle milk mushrooms in a cold and hot way. In this article we have collected the most interesting recipes in our opinion.

Preparing mushrooms

Before salting milk mushrooms, they must be properly prepared. Carefully sort the mushrooms, cut out any wormy or damaged areas. At the same time, clean them of forest debris. Rub the most contaminated areas with a soft brush, and if this does not help, soak the milk mushrooms in water for 2-3 hours.

The next step is soaking. If this is not done, there will be bitterness in the pickles. Pour over the mushrooms cold water so that it completely covers them. To prevent milk mushrooms from floating, place a lid on top and a weight on it. The duration of soaking is at least 3 days. Change the water twice a day.

Remember that not every dish is suitable for soaking and subsequent salting. Use only glass, wood or enamel containers. In galvanized steel, a reaction may occur that will render the product inedible. Clay containers are also considered unsuitable for preparing salted mushrooms.

After soaking, rinse the mushrooms several times. If there are few of them, then pay special attention to each. IN general recipes Pickling milk mushrooms is simple, they determine your further actions.

Recipe No. 1

Milk mushrooms salted in hot brine with spices and herbs. To prepare mushrooms for this recipe, you will need: black milk mushrooms - 2 kg, water for brine - 1 l, black and allspice peppers - 10 pieces each, dill seeds, cabbage, cherry and currant leaves, clove seeds, garlic - 2 cloves, horseradish, salt.

Method of preparation: when the mushrooms are prepared, blanch them in salted, boiling water (for 3 minutes). After blanching, leave them in water and prepare the brine. Salt the water for the brine, add pepper, dill seeds, clove seeds, bring it to a boil and boil for about 20-25 minutes.

Now drain all the water from blanched mushrooms and place them in a colander to drain all the liquid. Place the milk mushrooms in a container with boiling brine and cook for 30 minutes. After this, turn off the brine, add cherry and currant leaves, garlic, horseradish. Place cabbage leaves on top, a base for oppression and the heavy load itself. Place the pan in a cool place for 4-5 days. Remember, if the mushrooms are not completely covered with brine, they will lose their appetizing look. At the end of the specified time, place the mushrooms in sterilized jars, fill with brine and roll up the lids. Store for a month in a cool place.

Recipe No. 2

Boiled milk mushrooms in hot brine. Required Ingredients:milk mushrooms - 2 kg, water for brine - 1 l, bay leaf, black peppercorns, cherry and currant leaves, garlic - 2 cloves, horseradish, salt.

Method of preparation: boil water and add salt. Place the milk mushrooms in a container and cook for 15–20 minutes. Meanwhile, start preparing the brine. Dissolve 2 tbsp in 1 liter of water. l. salt, add all the prepared spices. Garlic and horseradish will be needed later. Mushrooms and brine should be cooked in separate pans. Place the finished milk mushrooms in a colander to drain excess water. Then transfer them to boiling brine and boil again. Cooking time is 30 minutes. Remove the pan with mushrooms from the heat, add horseradish and garlic. Place a circle on top and a light weight on it. Make sure the mushrooms are completely immersed in the brine. Leave them in a cool place for 5-6 days. At the end of the allotted time, place the pickles in sterile jars and roll up. Store the preserves in the cellar for 30–40 days.

Recipe No. 3

Milk mushrooms, pickled in jars (without vinegar). To prepare mushrooms you will need: milk mushrooms - 1 kg, garlic - 3-4 cloves, black currant leaves, dill umbrellas, black pepper - 10 peas, salt.

Method of preparation: thoroughly wash the food (including garlic) and chop the mushrooms (depending on the size of the jar). Remove all the skins from the garlic and pass it through a meat grinder. Add crushed garlic to the water and bring it to a boil. Immerse the mushrooms in boiling water and cook for 5 minutes. Take a sterilized jar, put currant leaves, a little salt, dill, and peppercorns on the bottom. Sprinkle each layer of milk mushrooms with spices and salt. Add the water in which the mushrooms were cooked. Roll up the jars, cool them and put them in the refrigerator. After 1-1.5 months, the pickles are ready for use.

Recipe No. 1

Milk mushrooms pickled in cabbage leaves. Required ingredients: water – 5 l, mushrooms – 5 kg, garlic – 1 head, salt – 0.3 kg, fresh dill– 100 g, cherry leaves – 20 pcs., currant leaves– 20 pcs., cabbage leaves – 10 pcs.

Method of preparation: dissolve 50 g of salt in 5 liters of water and pour over the soaked mushrooms. Soak them for 8–12 hours in salted water. Rinse, change the water to clean water and soak again for 3-5 hours. Drain the liquid and dry the mushrooms. Chop the peeled garlic (cut each clove into 2-3 parts). Wash, cut and dry the dill. Lay the milk mushrooms in layers, sprinkling with salt, dill, cherry leaves, cabbage, currants and garlic cloves. Place a pressure on top and place the container in the cellar for two months. After this time, mushrooms are allowed to be eaten.

Recipe No. 2

Milk mushrooms pickled in jars with onions. Required ingredients: milk mushrooms – 5 kg, onions – 1 kg, water – 5 l, salt – 0.25 kg.

Method of preparation: pour salted water over the mushrooms (50 g of salt per 5 liters of water). Keep them in the brine for 12 hours, then rinse them twice under running water and dry them a little. Peel and cut the onion into thin rings. Mix milk mushrooms evenly with onion, salt and place a weight on top. Keep the pickles under pressure for two days, stirring every 8–12 hours. Place the mushrooms in sterile jars, fill with the resulting brine, cover plastic lids and put it in the refrigerator.

Recipe No. 3

Milk mushrooms salted in a barrel in the classic way . Required ingredients: milk mushrooms – 5 kg, dry dill – 3-5 sprigs, salt – 0.15 kg, cherry leaves – 10 pcs., currant leaves – 10 pcs., horseradish leaves.

Method of preparation: line the bottom of the prepared pan or barrel with cherry and currant leaves, as well as half of the dried dill. Place the milk mushrooms caps down in a thick layer, and sprinkle salt on top (at the rate of 25-30 g of salt for each layer). Repeat layers until you run out of milk mushrooms. Place horseradish leaves and remaining dill on top. Cover the food with a cotton cloth or clean towel, place a flat dish and a small weight. Keep the milk mushrooms in the cellar until they are completely salted (at least 40 days).

Bitter pungent taste and elasticity milk mushrooms They create a lot of trouble for housewives in the kitchen, especially when preparing for the winter. I want to get rid of the bitterness caused by the milky milk, and at the same time preserve their original hardness. Despite these contradictory properties of mushrooms, they still find their place in many dishes. In addition, lovers of “quiet hunting” value them for their richness in vitamins and proteins, as well as for their calorie content, which is equivalent to meat. We managed to collect tips experienced chefs and learn in detail how to prepare delicious milk mushrooms for the winter.

Drying milk mushrooms

Like any mushrooms, these representatives of the Russula genus are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven or over a fire.

Important! Because of taste characteristics milk mushrooms are included in the conditional list edible mushrooms. They are not toxic or hallucinogenic, but are suitable for consumption only after special processing.

If, of the many ways to prepare milk mushrooms for the winter, you have chosen this one, before starting work you should have young and not flabby mushrooms collected in sunny weather. Select undamaged specimens, carefully inspect them, and clean them of any remaining leaves and soil. After this, wipe with a damp cloth, but do not wash. Water is very quickly absorbed into the structure of forest trophies, as a result of which they lose taste properties, and over time they can become moldy and crumble. Large mushrooms should be divided in half and the stems of all should be cut off.

Now it’s time to decide where you will harvest milk mushrooms for the winter.

How to dry milk mushrooms naturally

Mushrooms strung on pre-prepared rods made of stainless materials or raw threads are hung in the air on a sunny day or in a well-ventilated dry room. It is advisable that drying takes place away from the road, in a place protected from wind and dust. Perfect option- attic or roof.

To prepare milk mushrooms in the air and the sun, you can use a wooden sieve, a sheet of plywood, or even regular table. In these cases, the workpieces are spread out in a thin layer and care is taken to turn them over in time. Mushrooms need sunbathing until they lose their juiciness and become dry and brittle. In good weather, sometimes a day is enough for this.

How to dry milk mushrooms using the oven

When the dampness outside does not allow cooking naturally, dry the milk mushrooms in the oven. First, they are kept at temperatures up to 50 degrees and
placed at the top oven. And when the moisture has evaporated, after about 4 hours, the temperature can be gradually adjusted to 75 degrees and moved lower. Don’t forget to turn the milk mushrooms over and make sure they don’t steam. It is recommended to dry them at the original temperature. If you want to dry several baskets forest gifts, you can, without waiting for the process of the first baking sheet to complete, place the second one in the top row. But remember that for each batch the equipment must be washed and wiped dry.

Did you know? Gourmets refuse dried mushrooms, believing that during processing they lose their taste and acquire an unpleasant dark color.

Ready mushrooms are placed in plastic bags and stored away from strong-smelling foods. Before eating, be sure to wash them thoroughly and soak them in water for several hours so that their inherent bitterness goes away.

How to pickle milk mushrooms for the winter

Many people love salted milk mushrooms due to the variety of recipes for preparing them for the winter. These preparations are a huge success among chefs. different levels. Depending on the taste preferences There are several pickling techniques. And the risk that the mushrooms will turn out tasteless is almost always eliminated.

How to prepare milk mushrooms for pickling for the winter

Gentle spicy taste They will acquire forest trophies only after performing some culinary tricks. During the preparation process, as usual, they need to be sorted, sorted, cleaned of soil residues and weighed. Immediately throw away mushrooms covered with spots, with insects or worms living in them. Then rinse everything selected thoroughly, preferably in running water using a washcloth or toothbrush. Clean mushrooms are left to soak in an enamel pan for three days.

Moreover, the water needs to be renewed daily every 4 hours. If the kitchen where the container is located is hot, two days will be enough. Check readiness by chewing small piece mushroom. If they are not bitter, they are washed thoroughly and large specimens are cut roughly.

How to salt milk mushrooms for the winter in a cold way

Before preparing milk mushrooms for the winter using this technology, it is important to take their soaking seriously - this will affect their taste. Traditional recipes simple salting do not require excess ingredients.

To prepare you need:

• 2 cups table salt;
• old dill stems without caps;
• several cherry leaves (can be replaced with currants);
• horseradish leaves;
• several cloves of garlic;
• 5 kg of milk mushrooms.

Salt the milk mushrooms and transfer them to the prepared container. Will fit wooden tub, enamel pan. It is important that the dishes are free of cracks and rust stains. Dip small mushrooms in salt, each separately. Then generously top them with garlic and chopped horseradish. To prevent your pickles from darkening, experienced chefs They recommend tying it loosely with gauze, on top of which lay all the remaining leaves, including horseradish.

Then cover with a plate (if we're talking about about a saucepan) or in a circle, pour something heavy, but small, on top, so that the mushrooms will soon drown in the brine that will be released. We send the barrel to the cellar and make sure that mold does not form on top.

If you are salting milk mushrooms cold for the first time, remember: to avoid this upper layer must always be in brine. In a month, you will be able to diversify your table with pickles. The finished mushrooms amaze with their white, fleshy pulp and taste; they are transferred to glass jars or left in a tub.

Important! Under no circumstances should you seal the salted milk mushrooms with a tight lid. This promotes the development of microbes that cause botulism and poisoning.

Salted milk mushrooms are used for cooking simple salads, festive dishes, various snacks and spicy diet cutlets. It is also served as a separate dish with sunflower oil and a bow.

How to pickle milk mushrooms using the hot method (in jars)

This method is created for impatient mushroom lovers. Delicious milk mushrooms You will be able to savor it in just a few weeks. The technique is also considered safer, because during harvesting the mushrooms undergo heat treatment. Salting milk mushrooms using a hot method is also not troublesome. The composition of the marinade can only be vinegar and salt, or it can be supplemented with laurel leaves, currants, cherries, horseradish; cloves of garlic, dill, allspice or black pepper. You can expand the ingredients according to your taste.

For marinating mushrooms classic recipe required:

• currant leaves;
• 2 tablespoons salt;
• 1 kg of milk mushrooms;
• 1 liter of water;
• 6 tablespoons vinegar;
• 2 tablespoons sugar.

Cut the prepared mushrooms and place them in a pan with water. After boiling, cook for another 10 minutes, removing the foam. Mix salt and sugar with water, add vinegar and put on fire. When it boils, add the mushrooms and boil for about 20 minutes. After that, transfer to jars and roll up the lids.

When choosing a cooking method, many are interested in how to store salted milk mushrooms. Loses when compared cold method. Such mushrooms can remain in the cellar for no more than six months, and pickled ones won’t go bad for a year. True, in both methods their hardness is lost; the pickles are suitable for filling in pies and soup.

Methods for freezing milk mushrooms

When frozen, inexperienced mushroom pickers often pierce. Subsequently, after defrosting, the milk mushrooms look like something slippery, gray and unpleasant.

Obviously, this method is not easy and requires certain knowledge:

1. Milk mushrooms are wet mushrooms. If without pre-treatment put them in the freezer; they will retain their natural bitterness and will be unusable.
2. The less porosity, the more suitable the mushroom is for freezing.
3. Before freezing, milk mushrooms must be sorted by size. Large ones are cut into pieces.
4. When frozen, mushrooms can be stored for no more than four months at a temperature of -14 degrees.
5. Mushrooms can only be thawed once.
6. When defrosting, milk mushrooms do not thaw in the microwave or oven.
7. Before freezing, milk mushrooms are boiled, fried or simply scalded.

Mushrooms contain maximum amount protein, which is why the product has high value. Many housewives prefer to salt milk mushrooms for the winter, so that they can subsequently enjoy the snack at any convenient time. Crispy aromatic mushrooms served not only with everyday meals, but also festive table. To save everything useful elements and remove toxins from the cavity of milk mushrooms, it is important to salt correctly.

Salting milk mushrooms: features of the procedure

1. Mushrooms have the unpleasant property of absorbing poisons from the environment. You can't eat salty foods raw milk mushrooms without pre-processing them. Otherwise, instead useful properties you fill your body with “toxins”.
2. The optimal place for harvesting is considered to be a thicket or clearing away from highways. It is strictly not recommended to collect milk mushrooms near the highway, industrial plants and other enterprises that emit gases. environment(unfavorable areas in terms of ecology).
3. Before salting, sort out the milk mushrooms, eliminating wormy and damaged specimens. As mentioned earlier, mushrooms absorb all debris, so it needs to be eliminated. Rub the stained areas with a soft sponge or children's toothbrush. If the dirt cannot be cleaned, place the milk mushrooms in a bowl of water and repeat the manipulations after 2 hours.
4. During the process of sorting and cleaning, chop the mushrooms into 3-4 parts along the grain. If you wish, you can separate the caps from the stems and then salt them separately. Some housewives prefer to pickle the caps and make mushroom caviar from the legs.
5. To soak, completely fill the fruit with cold water. Drown the milk mushrooms with a plate and place on the dish three-liter jar with liquid (organize a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, the milk mushrooms are washed 3-5 times, with attention paid to each fruit.
6. Glass, ceramic, and wooden containers are suitable for manipulating mushrooms. You cannot use metal and clay dishes; the former containers oxidize, the latter absorb all the juice and aroma.

Pickling milk mushrooms: traditional version

• mushrooms - 6 kg.
• salt (table salt, coarse) - 320-340 gr.

1. Sort through the collected milk mushrooms, remove rotten and spoiled specimens. It is also necessary to cut off the holes that were formed from the puncture of coniferous trees.
2. Cut about 3 mm from the stem, rinse the mushrooms in a basin, change the water constantly. Now choose a suitable container for soaking, place the milk mushrooms in it, and fill it with cold water.
3. Place a plate on top, set a pressure (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water and not floating on the surface.
4. Change the liquid every 4 hours so that the milk mushrooms do not stagnate. After 7-10 hours, foam will begin to form in the water, you need to drain it immediately. After this, rinse the mushrooms 3-4 times and add water again.
5. The duration of soaking is 3-5 days, during which time all toxins will be released from the mushrooms. During the soaking process, the fruits will decrease in size due to loss of juice. After the mushroom pulp stops being bitter, the mushrooms can be salted.
6. Chop the milk mushrooms into pieces small size(along the fibers), if desired, leave only the caps, and let the legs rest on the caviar. Place the slices in a suitable bowl and sprinkle with salt. Alternate the ingredients in layers (salt-mushrooms-salt).
7. After salting, place the contents under a press, placing a flat plate and a bottle of water on top of it. The oppression is maintained for 3 days; throughout the entire period, the mushrooms must be stirred periodically (about 4 times a day).
8. Sterilize the container in advance using a water bath or oven. Dry the jars and place the pickled mushrooms on them. Pack the contents tightly, since milk mushrooms are stored without marinade.
9. Seal the composition nylon covers. Send it into the cold, the exposure time is 1.5-2 months, during which time the mushrooms will infuse and be ready for use.

Hot method of salting milk mushrooms

• garlic - 6 cloves
• mushrooms - 2.2 kg.
• drinking water - 2.2 l.
• table salt - 85 gr.
• laurel leaf - 4 pcs.
• peppercorns - 6 pcs.
• dried cloves - 4 stars

1. Pre-rinse and soak the mushrooms in running water, change the liquid every 4 hours. The aging period is 3 days, during which time all the bitterness will come out of the mushrooms. The fruits will decrease in volume due to loss of juice.
2. Mix water with bay leaf, salt, cloves, pepper, pour the mixture into a saucepan. Place on the stove, simmer at medium power until the crystals dissolve. Chop the mushrooms and place them in brine, simmer for half an hour, skim off the foam with a slotted spoon.
3. Remove the milk mushrooms from the stove, add chopped garlic to the brine. Set the oppression (a flat plate and a five-liter bottle), leave the mushrooms to simmer in the brine. Refrigerate the contents and wait 30 hours.
4. Sterilize the jars and dry the containers. Boil the mixture of mushrooms and solution for high fire within 10 minutes. Pour the contents into hot containers and compact the milk mushrooms thoroughly.
5. Seal the composition tin lids, turn the neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until it cools, transfer to the cold.

• purified water - 4.5 l.
• mushrooms - 4.7 kg.
• onion- 900 gr.
• crushed sea salt - 225 gr.

1. Sort through the milk mushrooms, eliminate all excess, clean the mushrooms with a soft sponge. Rinse the fruits under the tap several times, then place them in a bowl of cold water. Set the oppression, soak the milk mushrooms for 3 days.
2. After 7 hours of soaking, foam forms on the surface, drain the liquid. Change the water 4 times a day. As the mushrooms reduce in size, they will lose their bitterness. It is at this moment that you can start salting.
3. Prepare a solution of 4.5 liters. filtered water and 60 gr. salt, wait until the granules dissolve. Pour the mixture over the mushrooms and leave for 11-12 hours. During the entire soaking period, rinse the fruits 2 times.
4. Now remove the milk mushrooms and set the brine aside, you will need it. Partially dry the mushrooms. Peel the onion, chop it thinly (rings or half rings), add milk mushrooms and the remaining salt.
5. Place the contents (onions, mushrooms, salt) under a press and wait 48 hours. Stir the container composition every 7 hours. Sterilize the jars and place them in prepared mushrooms, compact well.
6. Fill with brine, seal with nylon lids, and send to the cold or cellar to infuse. After 2 days, you can start tasting milk mushrooms.

Salting milk mushrooms in cabbage leaves

• currant leaves - 25 pcs.
• cherry leaves - 25 pcs.
• mushrooms - 5.5 kg.
• crushed salt - 330 gr.
• garlic - 10 cloves
• fresh dill - 1-2 bunches
• cabbage leaves (large) - 12 pcs.
• drinking water - 5.5 l.

1. Sort through the mushrooms, wash the caps with a soft brush, and cut off the stems. Rinse the fruits under the tap, then transfer them to a basin and fill with cold water. Soak the milk mushrooms for 2.5-3 days, replace the liquid every 6 hours.
2. When the specified period has expired, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 g. salt with filtered water, wait until the crystals dissolve. Pour brine over the mushrooms and set pressure, wait 12 hours.
3. Remove the mushrooms from the solution every 4 hours and rinse them plain water. After the allotted time has passed, remove the fruits from the salted liquid and leave in a colander to dry.
4. Chop the garlic into slices, chop fresh dill, rinse the cabbage, currant and cherry leaves. Sterilize the jars, start laying out the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other ingredients.
5. Compact the contents so that the mushrooms reach the edges of the jar. Seal with plastic lids and leave in the refrigerator for 1.5-2 months. During this period, the fruits will be salted as much as possible, so you can start tasting.

Before salting, milk mushrooms must be soaked. This move will remove poisons from the cavity of the mushrooms, making them suitable for consumption. This step cannot be skipped, otherwise you will not get rid of the bitter taste.

Video: how to quickly pickle milk mushrooms

At the end of summer and autumn, they appear in the forests different kinds mushrooms, and all the 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 - beautiful blanks are obtained 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 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 pre-boiling 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 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 and cleaned of white milk mushrooms are poured into a large enamel basin or bucket, and then filled with water. Place a large one on top glass dish, on top of which a small load 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, and chopped garlic, dill umbrellas, currant leaves. In this case, the salt consumption is as follows: for 1 kg of mushrooms - 35-40 g. The most last layer white milk mushrooms are 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 is poured on top vegetable oil, 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 a large number of spices can overpower true taste and the 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 container diameter and 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 more long terms 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 obtain aromatic and tasty treat as quickly as possible and very soon it will rid your home of the presence of large containers with salted 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.