Is it possible to eat boiled milk mushrooms? What can you cook from salted milk mushrooms? Salted mushrooms in cabbage leaves

Tasty and aromatic milk mushrooms will always decorate any holiday or dinner table. They are often prepared in the fall using many popular methods. Some people prefer to pickle mushrooms for the winter, while others use them to prepare caviar or salads. Pickling is the most effective method preparation of forest fruits. This will keep them in a usable form for as long as possible. It is only important to choose a suitable and tasty recipe.

Features in preparing milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste because, like all mushrooms, they absorb large amounts of toxins. If you do not follow the cooking rules, you can end up with real poison.

1. 1. It is strictly forbidden to collect those mushrooms that grow near dangerous areas such as large enterprises, large plants, factories or highways.
2. 2. Before you start salting, you need to sort out the milk mushrooms well, cut out any damage or wormy areas. Forest litter, leaves and sticks also need to be disposed of. If the area is particularly dirty, you can scrub it with a soft brush or soak it in water for several hours. cold water. In parallel with cleaning, you should immediately cut the mushrooms into two or four parts lengthwise, so that each has a cap and a stem, or cut off the stems from the caps and use only the top. The legs make excellent caviar.
3. 3. All milk mushrooms need to be soaked. This point cannot be skipped, otherwise bitterness will be present. To do this, pour the mushrooms with cold water so that the liquid covers them completely. When the mushrooms float to the surface, they should be drowned by placing a flat-bottomed plate or lid on top. Three days is the optimal period for soaking. After this, you can pull them out and proceed to the next steps.
4. 4. Not all utensils in the kitchen are suitable for preparing milk mushrooms. Wooden, glass or enamel - three ideal options. In galvanized plates or pots, mushrooms may become inedible, and clay containers are considered unsuitable for storing for the winter.
5. 5. When soaking mushrooms, the water needs to be changed several times a day so that the bitterness comes out of the fruit much faster and in larger quantities.

There are two main ways to pickle milk mushrooms: cold and hot. It is important to try both methods to decide which one is most suitable.

Cold salting method

Ingredients for preparing snacks at home:

• ten kilograms of milk mushrooms;
• half a kilogram of salt.

Step-by-step preparation, step-by-step recipe:

1. 1. Mushrooms are washed, cleaned of remaining soil, leaves and other dirt, and then soaked in water for three days. Next, they can be placed in a large glass container or in an enamel bowl with the caps facing down. Ideally you should get ten layers.
2. 2. During display, alternate mushrooms with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. 3. Place a wooden plate on the mushrooms, and on top there is a pressure wrapped in gauze or a clean towel. This weight can be replaced with a jar of water, a stone or a dumbbell. They will help the rapid release of fluid.
4. 4. It is necessary to keep the mushrooms under this pressure for two months, after which you can try the snack.

Secret. To make the milk mushrooms more aromatic and tasty, you can put blackcurrant, horseradish, cherry leaves, as well as peppercorns, dill umbrellas or garlic at the very bottom of the container in which they will be marinated.

Feature this method is that during the salting period new layers can be added on top, because the previous ones will sink to the bottom. Before serving, remove excess salt from milk mushrooms by rinsing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten dill umbrellas;
• one hundred grams of salt;
• two heads of garlic;
• one and a half liters of clean water;
• fifty milliliters vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt are poured into the liquid. When the water boils, already soaked and cut mushrooms are placed in it. Depending on the size of the fruit, cooking time can vary from eight to ten minutes on average. Next, add the oil, stir, and place the milk mushrooms in a colander to drain the liquid.

At this time, the stems are cut off from the dill, and the umbrellas are cut into several pieces. The garlic is peeled and finely chopped. The mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. After twelve hours, the milk mushrooms need to be mixed and placed under the load again.

At this time, the jars are sterilized and the lids are boiled. Mushrooms can be placed in clean containers, sprinkled with brine. At the end, press them down, close with lids and place in a dark, cool place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can only be opened after one and a half months. So that they do not take up space in the refrigerator, they are put in the cellar or garage until ready.

White milk mushrooms in jars

Ingredients for the recipe:

• two kilograms of white milk mushrooms;
• one and a half liters of water;
• seventy grams of salt;
• fifty milliliters of vegetable oil;
• three heads of garlic;
• Dill seeds.

The mushrooms are soaked for three days, after which they are washed and cleaned of any remaining dirt and soil. At this time, boil water and add all the salt. Dip all the fruits, cut into four parts, and boil for seven minutes. Place the milk mushrooms in a colander to drain the liquid, then mix in a large container with garlic, dill, and salt.

A wooden plate, plate and oppression are placed on top for a day. Mushrooms are placed in sterilized jars, watered with brine, vegetable oil is poured on top, and the lids are rolled up. After a month and a half of preservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peppercorns;
• twenty currant or cherry leaves;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. Afterwards, rinse the milk mushrooms, change the water and leave again for five hours.

Dry the fruits. Cut the peeled garlic into three parts. Wash and finely chop the dill. Lay out the mushrooms in layers, sprinkling each of them with dill, salt and garlic, as well as leaves of berries and cabbage. Place pressure on top and put the container in a cold cellar or pickling shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for simple way pickle mushrooms:

• five kilograms of milk mushrooms;
• a quarter kilogram of salt;
• five liters of water;
• kilogram of onions.

For two days before cooking, the mushrooms are soaked in salt water (fifty grams of salt per five liters). Afterwards, the liquid is drained, and the milk mushrooms are washed from bitterness and dried. The onion is peeled and cut into cubes or half rings. Mushrooms are mixed with vegetables and salt, and a heavy load is placed on top for the next ten hours.

When pickling mushrooms, you need to stir them at least five times. Then place in sterilized jars, close the lids and store for the next three months.

Hot method of pickling mushrooms

Ingredients for preparing delicious mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces of allspice peas;
• cloves and Bay leaf taste.

Mix water, spices and herbs in a large container. Heat the liquid over low heat until the salt is completely dissolved, then add the soaked mushrooms and bring to a boil. Cook for half an hour, periodically removing foam from the top. At this time, cut the garlic into three parts, mix it with milk mushrooms that have already been removed from the heat.

Mushrooms with spices and brine, where they were boiled, are placed under pressure or a heavy load for a day so that more liquid is released. The jars are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the milk mushrooms, boil the mass together with the brine for five minutes, then place them in containers, compact them well, pour boiling brine over them and roll up the lids.

The cans of snacks should be allowed to cool under a blanket, then put away. long-term storage in a dark and cool place. This method will help keep the mushrooms in a edible form much longer than the cold method of pickling milk mushrooms.

Salted milk mushrooms in hot brine

Products for preparing snacks:

• kilogram of mushrooms;
• fifty grams of salt;
• three cloves of garlic;
• bay leaf, fresh horseradish;
• twenty grams of dill seeds;
• liter of water.

Prepare the mushrooms by soaking them well in water. We cut off only the caps from the legs that will be suitable for the recipe. Peel and chop the horseradish and garlic. At this time, boil water, add salt and dill to it, then lower the milk mushrooms into the brine and cook for half an hour, skimming off the foam regularly.

After cooking, wash the mushrooms under running water, mix with horseradish and garlic, fill with brine and cover with gauze, press down with pressure to marinate for several days. After the allotted time has expired, place the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Ingredients for the recipe:

• five kilograms of porcini mushrooms;
• fifty grams of salt per liter;
• twenty-five grams of sugar per liter;
• fifteen grams of vinegar for every liter;
• garlic heads;
• spices to taste.

Pickling mushrooms using a hot method means doing without particularly careful and lengthy processing. You only need to soak them in water for three days until they are ready for use. Next, pour the milk mushrooms into a large saucepan, add cold water and place over medium heat. When the liquid boils, add salt and spices and boil for twenty minutes.

Then place the milk mushrooms in sterilized jars in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour in the marinade, close the lids and place under a warm blanket to cool. After a couple of days, the mushrooms will have completely cooled down and can be sent to a cool and dark place for further storage.

This cooking method does not take much time. When salted hot, unlike cold, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in sweet-spicy marinade with tomatoes

The sweet-spicy taste of mushrooms in this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of medium-sized ripe tomatoes;
• kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and crosswise. The milk mushrooms are boiled in salted water for an hour, constantly skimming off the foam. After cooking, they are washed to remove salt and placed in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, and add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, mix the onions and tomatoes well with the mushrooms, add vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Place the mushrooms in sterilized jars, roll them up with tin lids, and wrap them in a blanket to let the appetizer cool. After cooling, they can be stored in a cool, dark place.

Pickled black milk mushrooms

Often the appetizer prepared according to this recipe is called the “Black Prince”.

Ingredients for cooking:

• kilogram of mushrooms;
• two liters of water;
• Bay leaf;
• ten milliliters of vinegar;
• lemon acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Boil milk mushrooms with one spoon of salt for about twenty minutes. The foam that will form must be removed regularly. After cooking, the mushrooms are tipped into a colander and washed with running cold water. All spices and ordinary table vinegar are intended for preparing marinade sauce, so they are boiled in water. The second teaspoon of salt is also sent there. The cinnamon is removed from the liquid, and the milk mushrooms are placed in brine for half an hour.

Place pickled mushrooms at the very bottom of the sterilized jars, crushing each layer with a spoon, pour a little on top citric acid, pour the resulting marinade and cover with lids. The containers must be stored in a dark and cool place until winter.

Rules for storing milk mushrooms in jars

Often, twenty days after sealing the pickles, you can find that mold begins to form in the jars, the containers may swell, and the tin lids may rot.

To avoid these processes, which lead to spoilage of mushrooms, you need to monitor the quality of the product itself, wash the milk mushrooms thoroughly and strictly follow the cooking recipe. Jars and lids must also be in perfect condition. At the right conditions Mushrooms can be stored in them from three months to two years. And open jars cannot be stored for more than seven days after opening.

Through trial and error, I got acquainted with new methods over and over again and now I’m ready to provide you with the 5 most delicious recipes salted milk mushrooms.

Before cooking, I would like to note one unpleasant feature of these mushrooms. Although they grow in friendly groups and therefore are pleasant to collect, it is quite difficult to clean them of dirt and rid them of bitterness.

To do this you need:

1. Place the mushrooms in a suitable bowl or bowl and remove as much dirt as possible using a dishwashing sponge.
2. Use a knife to remove all signs of spoilage and worminess. Severely spoiled mushrooms should be thrown away without hesitation.
3. Fill the peeled mushrooms with water to the top. They will float regardless of the water level. Therefore, place a light plate on top so that it serves as a kind of oppression. In this form, milk mushrooms need to stand for 2-3 days. The water must be constantly changed so that it does not fade.
4. During soaking, the mushrooms will decrease in size. This is very good, because it will be more pleasant to salt them.

I love salted or pickled milk mushrooms for their elasticity and crunch. And if you cook them correctly and tasty, the dish will be doomed to success!

Menu:

1. Hot salted milk mushrooms for the winter

Mushrooms prepared using this method are very crispy and elastic. It is very easy to prepare such milk mushrooms for the winter. See for yourself.

Ingredients:

• 3 kilograms of fresh milk mushrooms;
• 7 peppercorns (it is better to use a mixture of different ones);
• 150 grams of salt (3 tablespoons are intended for brine, and the rest for sprinkling mushrooms);
• 4 bay leaves;
• head of garlic;
• dill caps.

Step-by-step description of the recipe:

1. Sort the milk mushrooms and wash them as thoroughly as possible. If you have large ones, you can cut them into pieces. But whole small mushrooms are more beautiful and, it seems, tastier.

2. Place them in a saucepan and fill with clean water so that they float freely. Add 3 tablespoons of coarse salt, a couple of dill caps and all other ingredients. Stir until the salt has completely melted. Do this carefully so as not to damage the mushrooms. Put on fire. After boiling, cook the milk mushrooms at low power for 20 minutes.

3. Place mushrooms in prepared jars, caps down, in layers. Sprinkle each layer with a thin layer of salt. As I already said, the salt should be coarse, without any additives. Add layers to the top and pour in the brine in which the milk mushrooms were boiled.

It is better to take jars with a nominal value of 1 liter. This amount of snack can be eaten at one time and you do not have to store the remaining mushrooms after opening. First fill the jars halfway with boiling water and cover with lids. Rinse caps for sealing as well. hot water. This will sterilize them.

4. Close with nylon lids and let cool completely. Usually the next morning I move them to the basement or cellar.

2. Dry salting of milk mushrooms

Milk mushrooms, of course, are good in any form. But they turn out even tastier if you pickle them in their own juice. They retain maximum nutrients and natural taste. Perhaps the only disadvantage of this pickling is that the appetizer can be served only after a month. But by heroically waiting the allotted time, you will receive the treasured crispy treat.

Ingredients:

• 2-3 kilos of fresh milk mushrooms;
• head of garlic;
• allspice and black pepper to taste;
• salt - 2-3 full tablespoons (1 tablespoon per 1 kg of mushrooms).

Step-by-step description of the recipe:

1.For cooking we need a spacious enamel saucepan. It needs to be washed well, rinsed and wiped dry. Place a few peppercorns on the bottom, chop a couple of cloves of garlic and add evenly 0.5-1 tablespoon of salt without a slide.

2. Pre-soak the mushrooms for 2-3 days in water, changing the liquid 2 times a day. Only then can you easily wash them from leaves, dirt and sand. In addition, this procedure allows you to get rid of bitterness. Place the already prepared milk mushrooms with their legs up and repeat the first layer again.

3. Repeat all layers in the same way until you run out of milk mushrooms. The top layer must be spices. Now that all the ingredients are in the pan, you need to take a plate that is large enough to cover all the mushrooms. Place it on top and a jar of water on top of it.

4. Already at this stage, the mushrooms will begin to release juice. They will marinate in it. Now the container needs to be covered with a towel and taken to a cool place. The temperature there should be between 0-8 degrees above zero.

After a month, or better yet two, the appetizer can be served.

3. Recipe for salting crispy milk mushrooms with horseradish

In the matter of salting milk mushrooms, there is never too much crunch. This characteristic feature and these fungi are released. Adding to classic recipe horseradish and other aromatic ingredients make the appetizer even tastier. Crunch lovers will definitely appreciate it.

Ingredients:

• 5 kilograms of milk mushrooms (peeled and processed);
• several leaves of currant and cherry bush;
• 250 grams of coarse rock salt;
• several leaves and medium horseradish root;
• several stems of dill (without herbs and seeds);
• 2 heads of garlic.

Step-by-step description of the recipe:

This recipe is very similar to the previous one. Here we also need a saucepan or a wooden barrel. We will salt it in it. Only this recipe contains aromatic seasonings.

1. Crumble a little garlic into the bottom of a dry and clean bowl, add leaves, dill, sprinkle salt and chop the horseradish root. Divide all these ingredients into several parts, as we will lay them out in layers on the mushrooms. Place milk mushrooms on top in an even layer, legs up. Repeat seasoning layer.

2. Continue adding layers until all ingredients are gone. Then you need to set up a plate or small tray and place a heavy jar on top. This will serve good abs to release juice.

3. Place the dishes with pickles in a cold place (no higher than 8 degrees Celsius) and leave for at least 1-1.5 months. The dish can be stored directly in the pan or bucket in which you marinated it. There is no need to transfer to jars and roll up.

These mushrooms turn out to be very aromatic and crispy. It will be an excellent dish if served with fresh onions and potatoes. Help yourself!

4. Hot salted milk mushrooms for the winter in jars

Other mushrooms can be prepared using this recipe. The brine is flavorful and versatile. It turns out very tasty and beautiful. I advise you to try it too!

Ingredients for a 0.5 liter jar:

• Mushrooms (as many as you can);
• 2 tablespoons of vegetable oil;
• a clove of garlic.

For the marinade:

• half a liter of water;
• half a tablespoon each of granulated sugar and salt;
• 2 bay leaves;
• 2 cloves;
• 12 peas of allspice mixture;
• half a teaspoon of dill seeds;
• a teaspoon of seventy percent vinegar.

Step-by-step description of the recipe:

1. Soak the milk mushrooms in water for several days. Do not forget to drain the water and add new water at least 2 times a day. Only after 2-3 days of soaking will it be easier to clean them. You can do this with a dishwashing sponge or an unnecessary toothbrush. Then use a knife to peel off the top layer from the cap and stem. The inside of the cap can also be cleaned with a knife if there was a lot of dirt there.

2. If necessary, cut the milk mushrooms into several pieces. Boil in water for 15 minutes after boiling. Be sure to remove the foam during the process. Then drain the liquid and rinse the pieces with cold water. Repeat all this (boil and rinse) again.

3. In a saucepan, mix all the ingredients for the marinade, except for the vinegar. Bring to a boil and stir until the salt and granulated sugar melt. As soon as the brine boils, drop the mushrooms into it and simmer at low power for 15 minutes.

4. Then add acetic acid and stir. Boil for a minute and remove from heat.

5. Chop the garlic into a sterilized jar, and then arrange the boiled milk mushrooms. Pour in brine and oil. Screw on the sterile cap.

6. Place the jars aside and cover with a towel. After cooling, transfer to the basement or refrigerator. Can be stored all winter.

5. Video - Recipe for hot salting milk mushrooms

Another simple recipe for preparing milk mushrooms for the winter. Here you will learn not only how to pickle your favorite snack, but also how to easily peel mushrooms and remove dirt. Although the video does not last long, as they say, brevity is the sister of talent. Everything is described clearly, clearly, without unnecessary words.

Mushrooms, especially milk mushrooms, are undoubtedly delicious product. But some people are hesitant to cook them themselves, fearing that they will do something wrong and the dish will be dangerous to eat. In fact, the danger of mushrooms is no secret to anyone. But eliminating it is quite simple. First, jars and other storage containers must be clean and sterile. Secondly, mushrooms must be carefully selected and spoilage removed. Well, storage temperature plays a very important role. The best option— 0-8 degrees Celsius.

So, do not deny yourself the pleasure of enjoying your favorite snack in winter and summer. I wish you good luck and success in pickling mushrooms and more! See you soon!

It's quite filling and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and also used as a side dish. Chanterelles are often prepared this way. Is it possible to fry milk mushrooms? There is no clear answer to this question. On the one hand, this method of preparation is hampered by their rather specific bitter taste, which goes away only during long-term processing (for example, salting). On the other hand, if recipes exist, it means that someone uses them. However, in order to clearly answer the question: “Is it possible to fry milk mushrooms?”, it is best to try it from your own experience.

How to get rid of bitterness?

Before frying milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, you need to boil them in salted water for 10 minutes, drain the water and repeat this action, adding fresh water. After this, they are placed in a colander or sieve and left for half an hour to drain all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively caps. Stiffer legs are better used for other purposes (for example, soup).

How to fry milk mushrooms?

For half a kilo of fresh mushrooms you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). The caps of soaked boiled milk mushrooms are placed in a hot dry frying pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, adding salt and squeezing the garlic through a press. At the end, chopped parsley is poured into the frying pan. It turns out to be a very tasty dish, which is recommended to be served with mashed potatoes.

Is it possible to fry white milk mushrooms?

This type of mushroom is very common in deciduous forests. Experienced mushroom pickers manage to collect several hundred kilograms during the season. Salting is still considered the ideal way to prepare white milk mushrooms. The question of whether it is possible to fry milk mushrooms usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If you soak them well and cook them, then, in principle, you get a good dish. Although the specific taste will still remain.

How to fry milk mushrooms in sour cream?

For a kilogram of fresh mushrooms take 2 cups of sour cream, 50 g of butter, half a cup of flour. You will also need salt, breadcrumbs (50 g) and pepper to taste. If the question: “Is it possible to fry milk mushrooms?” If you answer positively, then you can try to diversify the dish a little.

The milk mushrooms should be soaked and boiled as indicated above. Then the flour is mixed with salt and pepper. You need to roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then add sour cream and crackers and continue cooking, stirring. After 15 minutes the dish is ready. It can play the role of a main dish (with potatoes or rice) or become a chic side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.

Milk mushrooms are a popular variety of mushroom. They come in white and black, as can be seen in the photo, but the shade has little effect on the taste of such a “catch.” The attractiveness of these mushrooms is that they can be prepared in different ways for the winter. Detailed recipes with photos will help cooks marinate and salt the product, which will be a wonderful addition to the holiday table or a regular dinner. The process of preparing milk mushrooms does not take much time, which can be understood from the descriptions of the recipes, but the result is worth the effort.

Preparing milk mushrooms for harvesting for the winter

Regardless of which option for preparing milk mushrooms for the winter is chosen, you should prepare the product for cooking. Mushrooms need to be cleared of:

• leaves;
• pine needles;
• land.

The easiest way to do this is with a brush. It is recommended to keep the milk mushrooms under running cold water. This will allow you to soak the product from the milky bitter juice and wash it of contaminants. It is recommended to place freshly cut milk mushrooms in a container of water. You need to wash off the main dirt from them, after which you can use a brush. Clean mushrooms need to be processed from wormy areas, cutting them out with a knife. It is also worth cutting off all damaged areas and the base of the leg.

Mushrooms are cleared of soil and grass

The next stage of preparing white and black milk mushrooms is soaking. This procedure allows you to get rid of not only the milky juice, but also the toxins that accumulate in the mushrooms.

Advice. It is especially important to soak older milk mushrooms, since they contain the most harmful substances.

To do this, the crop is placed in a large container - a bucket, bathtub or basin, and filled with water. The product must be completely covered with liquid. To do this, install a small press on top or fix a flat lid. The product needs to soak for 1-2 days. The water should be changed periodically. Afterwards, the liquid is drained, and the milk mushrooms need to be rinsed several times in cool, clean water. Now the product is ready for pickling or salting.

Before cooking, milk mushrooms are soaked for 1-2 days.

Recipe for hot salted milk mushrooms (white and black)

To pickle mushrooms this way you need to take:

• 1 kg milk mushrooms of any color
• 3-4 garlic cloves
• 2 bay leaves
• 4-5 sprigs of dill
• 1 piece horseradish root
• 5-6 currant leaves

Salted milk mushrooms

The stems of prepared mushrooms need to be removed. This part of the product will not be salted. Next, the brine is prepared. For 1 liter of water, it is recommended to use a couple of large spoons of table salt. The resulting composition should be boiled. Prepared milk mushrooms are added to it. They will need to be boiled in brine for at least 20 minutes. Black milk mushrooms are boiled for 7-8 minutes. The rising foam must be constantly skimmed off.

After about 30 minutes, the mushrooms should be drained in a colander. They are washed with running water. Next, you need to take glass or enamel containers and pour a little salt on their bottom. Mushrooms are placed caps down into the bowl. Each layer should be about 5 cm. You need to put salt and spices on them.

Attention! The ratio of salt to weight of milk mushrooms should be 5%.

When the laying is complete, you need to cover the workpiece with clean gauze or a waffle towel and apply pressure. It should be washed systematically in salted water. hot water. After a couple of days, the container is moved to a cold place. After another 25 days, you can try the treat.

Hot salted milk mushrooms can be eaten 25 days after preparation.

Cold salted white milk mushrooms

To prepare mushrooms for the winter according to this recipe, you need to prepare:

• 1 bucket of freshly cut milk mushrooms;
• 2 cups salt;
• 10 dill umbrellas;
• 1 pack of black pepper (peas);
• 12 cloves of garlic;
• 20 currant leaves;
• 1 package bay leaf.

The prepared mushrooms are transferred into a bucket or enamel pan in layers. The plates of milk mushrooms should look up. Very large specimens can be cut in half or into several pieces. Each layer should be evenly salted. To do this you need to use 1 to 3 large tablespoons of salt. The specific amount of spice depends on the volume of the selected container and its diameter.

Cold salted milk mushrooms

On each layer lay several peppercorns, bay leaves, sliced ​​garlic cloves and currant leaves. The arrangement ends with dill umbrellas. Then the container is closed with a lid, which is fixed with a press. This will allow the milk mushrooms to release juice.

The workpiece is placed in a cool place for about a week. At the end of this period, the resulting mushrooms should be placed tightly in glass jars, filling the container with brine and adding dill umbrellas. The container is closed with nylon lids and placed in a cellar, basement or refrigerator.

Classic recipe for pickled white and black milk mushrooms

Milk mushrooms - both white and black - can not only be salted, but also pickled. To prepare a spicy and appetizing snack for the winter you need to take:

• 2 kg of milk mushrooms;
• 50 g salt;
• 2 liters of water;
• 20 ml of 70 percent vinegar essence;
• 5 peas of allspice;
• 4 bay leaves;
• 5 cloves.

Pickled milk mushrooms

The prepared product must be coarsely chopped and poured with 1 liter of water, into which 10 g of salt had previously been poured. The container with the workpiece is placed on the fire and brought to a boil. You need to cook the milk mushrooms for about 20 minutes, periodically removing the foam. Then the mushrooms are placed in a colander and washed. They need to give time for all the water to drain.

Next, the marinade is prepared. The remaining amount of salt is added to 1 liter of water. The container is placed on the stove. When boiling, laurel leaves, cloves, and pepper are added to the composition. Mushrooms are added to the resulting marinade and boiled for a quarter of an hour. Next, the essence is poured in, the composition is mixed, removed from the stove, and the milk mushrooms are laid out in jars. The container must first be sterilized.

The workpiece is filled with hot marinade, and the jars must be sealed tightly. They need to be wrapped in scarves or a blanket and wait until they cool completely. You can store such preparations all winter.

Pickled milk mushrooms can be stored all winter

You can prepare white and black milk mushrooms for the winter using other recipes. There are a great many options for marinating and salting.

Pickled milk mushrooms - video recipe

Preparing milk mushrooms for the winter - photo

Crispy salted milk mushrooms can be a decoration for both everyday and festive table. But, as with any mushrooms, increased attention is paid to processing the mushrooms. You need to know how to clean the preparations, how long to soak them, when to cook them, and what is the best way to salt them.

It is worth considering that neglecting basic recommendations can, at a minimum, lead to a deterioration in the taste of the snack - improperly processed mushrooms taste bitter. Moreover, ignorance of the rules for working with mushrooms can provoke severe food poisoning.

How to properly soak and boil milk mushrooms?

Regardless of the salting method, fresh milk mushrooms must undergo mandatory pre-treatment.
It consists of several stages:

• First, the products are sorted, throwing out completely damaged ones and removing wormy places from the rest.
• Next, we clean the mushrooms from dirt. It can be quite corrosive and dense, so it is better to initially arm yourself with a brush. If this does not help, soak the milk mushrooms for a couple of hours in cold water and repeat the treatment.

• It is recommended to immediately cut the peeled mushrooms in accordance with the requirements of the pickling option (into 2-4 parts or the stem is separated from the cap).
• Before cooking or cold-salting the product, it must be soaked, otherwise the bitterness will not go away. We put all the products in a container of a suitable size, fill them with cold water (you can add a little fine table salt), cover them with a lid of a smaller diameter and put pressure on them so that the mushrooms do not float. For this you need to use only glass, wooden or enamel dishes; other materials can spoil the product. How long to keep milk mushrooms in this form depends on their freshness and quality. It is better to take your time and wait 2-3 days, and change the water at least twice a day.

Tip: The most delicious milk mushrooms are traditionally considered to be salted without legs, but this does not mean that unnecessary parts of the mushrooms should be thrown away. It is from the legs that delicious and tender mushroom caviar is obtained; you just need to choose the appropriate recipe.

We wash the soaked milk mushrooms several times, paying attention to each mushroom. Next, depending on the salting option, the workpieces must either be boiled or immediately sent for preparation of the workpieces.

Cooking the product is very simple:

1. Place it in a saucepan with cold water. There should be enough liquid so that the elements float freely and do not squeeze each other, so it is better to make several passes.
2. Bring the mixture to a boil, reduce the heat to low and note the time.
3. Cook the milk mushrooms for 15 minutes, no matter how long they are soaked. Next, we take out the products (rather than draining the water, which leads to damage to the caps) and use them for their intended purpose.

There is one more rule that should be followed when preparing canned milk mushrooms. It is better to collect them yourself, and in places that are largely remote from roads and industrial enterprises. Mushrooms growing in areas with an environmentally unfavorable situation absorb all harmful substances from environment and soil. Their use causes irreparable damage to the body, no matter the intensity of the pre-treatment.

A cold method of pickling mushrooms that does not require boiling them

It is not necessary to boil milk mushrooms before salting. There are methods for processing components in which heat treatment is not carried out at all. There are many recipes, here is the simplest and most popular of them:

• For 10 kg of mushrooms we take 0.5 kg of coarse table salt.
• We take a wooden barrel or a tall enamel container and begin to place the mushrooms in it, caps down. Sprinkle each layer with salt. Of course, it is difficult to calculate how much salt to use for each layer the first time. The optimal option is one in which 1 kg of mushrooms are used per layer. In this case, 10 layers are obtained, each of which is sprinkled with 50 g of salt.

• We place a wooden disk wrapped in gauze on the workpiece, or simply cover it with a cloth, and place a smaller dish or lid on top.
• We definitely use the cargo. This could be a stone or some kind of container with water.
• The entire structure must be placed in a cool place with a temperature no higher than 15-16ºС. We decide how long to wait, depending on the desired result. But the first sample should be taken no earlier than 2 weeks later.

Before using cold salting methods, it is necessary to assess all the possible risks of this approach. You should not resort to it if the mushrooms were not collected, but purchased. When working with products from the market or from a store, it is better to use preservation options based on heat treatment components.