Features of the preparation of mushrooms for salting, the nuances of preparing delicious preparations for the winter. TOP-8 step-by-step recipes for salted milk mushrooms for a daily diet and a festive table. Video recipes.
Salted milk mushrooms are an appetizing appetizer that was very much loved in Russia and was prepared in large barrels so that it would last for the whole winter. They are good as an independent hearty dish, an excellent accompaniment to a hot dish and an ingredient in all kinds of salads, are appropriate both in a daily diet and on a festive table or during a fast.
Preparing milk mushrooms for salting
Milk mushrooms are favorites of mushroom pickers, because they are fleshy, juicy, with a special aroma and are great for harvesting for the winter. The season for their collection, depending on the region, begins in mid-July and lasts until the end of August.
In order not to be mistaken, it is important to know the main distinguishing features of the milk mushrooms. Their caps are lamellar on the lower side, in young representatives of the mushroom kingdom they are bent inward, in old fruiting bodies they form a "funnel" inside. If you break the mushroom, a milky liquid will come out of it, and the white color will gradually change to gray-green.
Raw milk mushrooms are so bitter that during harvesting, this bitterness passes to your hands, like after pepper. Therefore, in the forest, you should not scratch your eyes and touch your face. When you return home and while salting mushrooms in contact with them, treat your hands with vegetable oil.
Before salting the milk mushrooms, you need to immediately sort it out, throwing away the spoiled, wormy specimens and those in which you doubt. Also, very old mushrooms with rust stains should not be salted. Next, we remove from them the remnants of earth, sand, all forest debris - leaves, twigs, pieces of moss, pine needles, insects and rinse under running water.
Before salting the milk mushrooms, they should be properly prepared - soaked to eliminate bitterness and boiled, since they are classified as conditionally edible mushrooms. Without soaking, they turn out to be bitter, even if they are boiled 2-3 times. The mushrooms are laid out in a large basin, poured with cold water, covered with gauze on top and pressed down with a load so that they plunge into the liquid and do not float to the surface. The container is left for 2-3 days, depending on the recipe and method of preparation of salted milk mushrooms, changing the water several times. If mold appears on the fabric, it should be replaced.
After the specified time, the milk mushrooms are washed under running water, if any dirt remains on them, they are removed with a soft brush or sponge.
Next, the washed clean mushrooms should be cut into 2-4 pieces, depending on their size. If you use small milk mushrooms, they can be left intact. Also, if desired, cut off the legs. Before you start pickling mushrooms, do not forget to taste their cut: it should not be bitter.
Features of pickling milk mushrooms
There are 2 ways of pickling milk mushrooms for the winter: hot, which involves pre-boiling the mushrooms, and cold, when they are salted raw. In the first case, they will be ready for use after a few days, they are soft and not subject to long-term storage, in the second, they reach readiness in 1, 5-2 months, but they come out more tasty and are better stored.
For the preparation of any mushroom pickles, including salted milk mushrooms for the winter, it is recommended to use salt without iodine, otherwise they will turn black. During the cooking process, it is important to remember that it is better to oversalt the milk mushrooms than undersalt. If the mushrooms are too salty, just soak them in water for half an hour before serving, and then rinse with running water.
Spices and seasonings are chosen according to your taste. As a rule, these are black peppercorns, bay leaves, garlic, chopped into slices, horseradish root. Also for pickles use leaves of currant, cherry, oak and horseradish, umbrellas of overripe dill, which are used to shift layers of mushrooms.
For salting milk mushrooms, glass jars are used, which must first be sterilized. Mushrooms are placed in a container tightly, the formation of voids is unacceptable. Caps are made of polyethylene or with a twist thread. After pickling milk mushrooms in jars, send them to a dark, cool place - basement, cellar, balcony, refrigerator and let stand for some time, depending on the recipe for cooking.
You can salt the milk mushrooms in a barrel made of hardwood - birch, oak, linden, aspen. A new oak tub must be thoroughly soaked for 2 weeks, changing the water once every 2-3 days to remove tannins.
Also suitable for pickling mushrooms are enameled dishes without rust and cracks, a ceramic barrel. Tin, galvanized and clay containers are not suitable for this purpose, since the material reacts with brine, resulting in the formation of harmful substances that poison the mushrooms. Milk mushrooms are packed tightly, sprinkled with salt and shifted with spices, bay leaves, garlic, dill umbrellas, cherry, oak and currant leaves. Gauze folded in several layers, a wooden circle, washed and scalded with boiling water, and a load as heavy as you can find, are placed on top in order to crush the mushrooms well and provoke the release of juice. The container is left in a cool place for 1-1.5 months.
Serve ready-made salted mushrooms with peeled garlic, fresh or pickled onions in vinegar. Sometimes they add a little sunflower oil to the appetizer or season it with sour cream with finely chopped dill.
TOP-8 recipes for salted milk mushrooms
Many housewives make preparations for the winter using different types of mushrooms. Salted milk mushrooms will become a universal twist, which act as an independent snack, and an excellent addition to hot dishes, and the main one for preparing various salads. In general, the simplest salting will help diversify the daily menu and decorate the festive table. The following are the most popular ways to salt milk mushrooms.
Hot salting of milk mushrooms
Hot salting of milk mushrooms allows you to remove natural bitterness and get an original taste. In addition, you can be sure that the mushrooms will not develop an unpleasant odor. However, such a twist is not stored for long.
- Caloric content per 100 g - 19 kcal.
- Servings - 5
- Cooking time - 3 days + 1.5 months
Ingredients:
- White milk mushrooms - 1 kg
- Coarse table salt - 60 g
- Garlic - 4 cloves
- Black pepper - 10 peas
- Black currant leaves - 10 pcs.
- Overripe dill - 2-3 umbrellas
Step-by-step cooking of salted milk mushrooms in a hot way:
- First of all, fresh mushrooms need to be sorted out, spoiled specimens thrown away, cleaned of soil and plant debris. Milk mushrooms should be cleaned carefully, as more branches and leaves stick to their caps compared to other representatives of the mushroom kingdom.
- Next, you need to shortly cut the legs of the milk mushrooms for pickling with garlic, cut out the wormy areas, if any.
- Rinse the hats under running water, carefully removing the sand with a soft brush.
- Before salting the milk mushrooms hot, cut them into several pieces. If you are using small mushrooms, you can leave them whole.
- Put the chopped milk mushrooms in a large container, fill with water, cover with gauze with a load and leave it for 2-3 days. Change the water daily.
- After the indicated time, put the soaked mushrooms in a large saucepan, cover with water, salt and send to the stove. After boiling, cook for 5 minutes, skimming off the foam.
- After the specified time, the mushrooms should be discarded in a colander and wait until the excess water drains.
- Now we proceed to hot salting of milk mushrooms. At the bottom of the container, which must be sterilized in advance, pour salt, put peppercorns, dill umbrella, currant leaves, after which you can make the first layer of mushrooms.
- At the next stage of cooking salted milk mushrooms in a hot way, put spices, leaves in jars again, salt, again a layer of mushrooms. So we fill the jar to the top, placing the mushrooms tightly enough.
- Fill the filled containers with the remaining mushroom broth and leave them to remove excess air.
- Seal the containers, wait until it cools completely, and then send the jars with salted milk mushrooms to a dark, cold place for at least 1.5 months - refrigerator, basement or cellar.
Note! Metal lids are not suitable for rolling weights.
Cold salting of milk mushrooms
Cold salting of the mushrooms will help preserve the snow-white color of the mushrooms and make them crispy. This appetizer is original in itself, but also serves as an excellent basis for preparing various salads and caviar. You can also make delicious cutlets from salted milk mushrooms!
Ingredients:
- White milk mushrooms - 5 kg
- Salt, not iodized - 2 glasses
- Old dill umbrellas - 10 pcs.
- Garlic - 1 head
- Cherry leaves - 15 pcs.
- Currant leaves - 15 pcs.
- Horseradish leaves - 5 pcs.
- Horseradish root - 1 pc.
Step-by-step cold cooking of salted milk mushrooms:
- First, you should sort out the mushrooms, discard the wormy specimens, remove the soil and forest debris - leaves and branches.
- We wash the mushrooms from the rest of the sand. You can use a soft brush for this.
- Before salting the mushrooms in a cold way, cut the mushrooms into 2-4 parts, if you use small ones, you can leave them whole.
- Then put them in a large bowl, for example, a large plastic bucket or basin, fill with cold water and cover with a wide plate. Place a load on top so that the mushrooms are immersed in the liquid and do not float to the surface, but not too heavy. Leave the container as it is for 3 days. Change the water daily.
- After the indicated time, we proceed to the cold salting of the milk mushrooms. Each mushroom should be dipped in salt, after which we put them in a cooking container, mixed with peeled garlic cloves. We also send horseradish root cut into circles there.
- At the next stage of preparing salted milk mushrooms in a cold way for the winter, cover the surface of the container with gauze, put cherry, currant leaves, dill umbrellas, horseradish leaves on top of it.
- It remains to put oppression on it so that the mushrooms let the juice out. Use as heavy as you can find.
- If not enough is formed during the preparation of crispy salty weights, add a salty solution prepared on the basis of rock salt - 50 g per 1 liter of cold boiled water. The main thing is that the top layer of the mushrooms does not remain dry.
- Leave the milk mushrooms to salt at home for the winter for 1 month in a cold room, where the temperature does not rise above +10 degrees. After the indicated time, the snack is ready to eat.
Note! Promotes the formation of lactic acid bacteria in the process of pickling milk mushrooms sugar. It is added to the middle of the bucket in the amount of 1 tsp. In the old days, whey was used.
Salting milk mushrooms with blanching
An easy recipe for salted milk mushrooms based on simple ingredients involves a short soak in salted water and blanching in boiling water. The snack will be ready after 25 days.
Ingredients:
- White milk mushrooms - 3 kg
- Salt - 150 g
- Black peppercorns - 1 tablespoon
- Black currant leaves - 10 pcs.
Step by step cooking of salted milk mushrooms with blanching:
- The first step is to sort out fresh mushrooms, discard wormy specimens, remove the remnants of the earth, twigs, leaves and other forest debris.
- Next, we thoroughly wash the mushrooms from the sand using a soft brush, cut out the damaged areas and cut them into several pieces each. If you are using small mushrooms, you can pickle them whole.
- Before you salt the milk mushrooms in jars for the winter, soak them for a day and a half in a salty solution prepared at the rate of 1 tbsp. water for 1 liter of water. At this time, the solution should be changed 4-5 times.
- After 36 hours, wash the mushrooms under running water, and then blanch in boiling water for 5 minutes.
- Discard the boiled milk mushrooms in a colander before salting to eliminate the remaining liquid.
- Next, we fill the pre-sterilized jars with mushrooms, alternating them with currant leaves and pepper, and also sprinkle with salt.
- We close the containers with nylon lids and send them for storage in a dark, cool place - a cellar, basement or refrigerator.
Salting milk mushrooms in whey
An interesting way of pickling milk mushrooms, when the mushrooms are pre-boiled and then salted in a solution that is prepared on the basis of whey. You can also take any other fermented milk product - sour milk, sour cream, but without any preservatives, containing live bacteria, with a minimum shelf life.
Ingredients:
- Boiled milk mushrooms - 2-2, 5 kg
- Water - 1 l
- Salt - 4 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Serum - 1 tbsp. spoon
- Garlic - 1 head
- Dill umbrellas - 2-3 pcs.
- Cherry leaves - 8 pcs.
- Black currant leaves - 5 pcs.
Step by step preparation of salted milk mushrooms in whey:
- First of all, we select mushrooms, remove soil, sand, twigs, needles, moss and leaves, wash, removing dirt with a sponge.
- Then we send them into a large container, fill them with water and leave them to get wet and lose their bitter taste, for 1-2 days. Remember to change the water twice a day.
- After the specified time, wash the mushrooms and cut into pieces. If using small ones, you can salt them whole.
- At the next stage, according to the recipe for salty crunchy milk mushrooms, boil them for 10-15 minutes, after they boil. You should definitely add salt to the water.
- Discard the boiled mushrooms in a colander, wait until all the liquid is glass.
- We prepare leaves for pickling milk mushrooms - pour over boiling water, and clean the garlic and cut into plastics.
- We prepare a brine for mushrooms based on a fermented milk product, salt and sugar to improve fermentation.
- We spread the milk mushrooms in layers in a large container, alternating with leaves. We also add dill and garlic. Horseradish can be used if desired.
- Fill the mushrooms with brine, and so that they are completely covered with liquid, cover with a plate and install the load.
- We leave the milk mushrooms for 2-3 days in a room with room temperature, and after this time we transfer them to pre-sterilized jars, adding dill and garlic and pouring with brine.
- We close the blanks with lids, but not tightly, as fermentation will continue, during which a little brine may flow out. Therefore, it is also advisable to place the jars on deep bowls.
- Send the mushroom snack to the refrigerator for 2-3 weeks to fully ripen.
The easiest recipe for salted milk mushrooms
If there is no time at all, and you have gathered a lot of mushrooms, you can quickly pickle milk mushrooms at home according to a simple recipe that does not require sophisticated preparation and the use of a large amount of spices. All you need, except for the lactos itself, is coarse salt. Nevertheless, the result is an excellent appetizer that allows you to fully enjoy the taste of mushrooms, because it does not contain anything superfluous.
Ingredients:
- Fresh milk mushrooms - 5 kg
- Coarse table salt - 300 g
Step-by-step cooking of salted milk mushrooms according to the simplest recipe:
- At the first stage, we sort out mushrooms, throw out wormy specimens, clean off the earth, sand, remove leaves, twigs and other forest debris that adhere to them.
- We wash the mushrooms for pickling in jars using a soft brush, cut off all the bad areas - spoiled and wormy, cut into pieces. If you have small specimens, leave intact.
- Before you salt the milk mushrooms for the winter, they should be soaked in a wide basin. It is covered with a plate, pressing down with oppression so that the mushrooms do not float. Soak them for at least 5 days. Change the water periodically - when foam appears, otherwise the mushrooms will turn sour and become poison.
- After the indicated time, we proceed to the preparation of salted milk mushrooms in brine. We put the caps in the basin in layers, each should be sprinkled with plenty of salt.
- From above, do not forget to put the bending circle on top, and on it - the load, as heavy as you can find, for pressing the mushrooms.
- According to a simple recipe for salted milk mushrooms for the winter, leave them for 3 days. Stir the mushrooms once a day. When they let the juice out, and a brine is formed as a result of mixing with salt, you can put it in jars.
- The containers are filled with mushrooms tightly, the formation of voids is unacceptable. Polyethylene caps are used for twisting.
- Next, the workpieces need to be put for 1 month in a dark, cool place. After this time, delicious salted milk mushrooms are ready.
Altai salted milk mushrooms
This is an old recipe for pickling milk mushrooms to preserve a large amount of mushrooms, for which a barrel is used. The cooking process is not difficult, however, additional time is required, since the soaking step is quite long.
Ingredients:
- Fresh milk mushrooms - 10 kg
- Edible salt - 0.4 kg
- Green dill - 35 g
- Chopped garlic - 40 g
- Grated horseradish root - 18 g
- Bay leaf - 10 pcs.
- Allspice - 40 g
Step-by-step preparation of salted milk mushrooms in Altai style:
- At the first stage, the mushrooms should be sorted out, all worm-eaten specimens should be thrown away, and the soil, twigs, leaves, coniferous needles that adhered to them, should be cleaned off.
- Cut the legs short. Wash the hats using a soft brush.
- Put them in a basin, cover with water and leave to soak for 2-4 days. It is imperative to change the water once a day.
- After 4 days, discard the raw milk mushrooms for pickling in a colander to eliminate the remaining liquid.
- In the meantime, you should prepare the barrel. It is cleaned, poured over with boiling water and dried, only then they undertake to lay the mushrooms.
- Next, we proceed to salting the milk mushrooms at home. We fill the barrel in layers: first we put the mushrooms, then we add salt, then we add spices, and so on, until all the ingredients run out.
- On top, lay a clean napkin and an undercut circle on which the press should be placed. Take as heavy as you can so that the mushrooms give juice.
- Leave the milk mushrooms for home pickling for 25 days. During the cooking process, they significantly decrease in size, so if you wish, you can add more mushrooms.
Salted milk mushrooms in tomato
One of the most original recipes for salted milk mushrooms is in tomato, which will surprise the most avid gourmets. A little vinegar is added to improve the flavor of the snack.
Ingredients:
- Milk mushrooms - 2 kg
- Tomatoes - 2 kg
- Bulgarian pepper - 5 pcs.
- Bulb onions - 1 pc.
- Garlic - 4 cloves
- Salt to taste
- Sugar to taste
- Peppercorns - to taste
- Dill - to taste
Step-by-step cooking of salted milk mushrooms in tomato:
- At the first stage, we traditionally select mushrooms for pickling, remove the sand, all adhering forest debris - twigs, needles, leaves, insects, wash it out. You can use a soft sponge to remove dirt.
- Clean mushrooms should be soaked for 2-3 days.
- After the indicated time, put them in a large saucepan, cover with water, send to the stove and boil until tender. Do not forget to remove the foam.
- In the meantime, the tomatoes should be processed. Pour boiling water over them first to make it easier to peel them off. Next, pass the tomatoes through a meat grinder, and then wipe the resulting mass through a sieve to remove seeds.
- At the next stage of preparing snacks for the winter, grind onions, bell peppers and garlic in a meat grinder and mix with tomato puree.
- Send the vegetable preparation to the pan, salt, add sugar and cook until it thickens.
- Next, we proceed to salting the milk mushrooms. Store them tightly in pre-sterilized jars. First, sprinkle peppercorns on the bottom of each and throw the dill umbrellas. Send garlic here.
- Pour the milk mushrooms with hot tomato paste with vegetables, roll up the lids and put in a cool, dark place.
Salted milk mushrooms with vinegar
Cooking salted milk mushrooms with vinegar is not difficult, however, this recipe involves heat treatment in brine, and then packing them into containers. Without fail, as in other cases, the milk mushrooms should be thoroughly soaked for 2-3 days.
Ingredients:
- Fresh milk mushrooms - 2 kg
- Water - 3 l
- Salt - 50 g
- Sugar - 30 g
- Bay leaf - 1 pc.
- Garlic - 20 cloves
- Table vinegar 9% - 60 ml
- Carnation - 3 pcs.
- Currant leaves - 2 pcs.
- Cherry leaves - 2 pcs.
Step by step preparation of salted milk mushrooms with vinegar:
- Select mushrooms for pickling, remove large forest debris - pine needles, moss residues, leaves and twigs, cut off wormy areas.
- Rinse the milk mushrooms, to remove dirt, you can soak for half an hour, and then wipe them off with a soft sponge.
- Cut the large ones into pieces, and leave the small ones intact, put in a large container, fill with water. They should be soaked for 2-3 days, this is the only way to eliminate the bitterness inherent in mushrooms. Make sure they are completely submerged in the liquid. To do this, you can lay a plate with a press on top. Remember to change the water daily.
- Rinse the mushrooms, put in water, which should be boiled beforehand. Season with salt and boil for 10 minutes. At this time, foam forms, do not forget to remove it.
- When ready, discard the milk mushrooms in a colander to drain the water. In the meantime, prepare the brine: boil 1 liter of water, throw in the leaves of plants, lavrushka, garlic, cloves, add salt and sugar.
- Following the spices and seasonings, send the milk mushrooms to the brine.
- Boil mushrooms in brine for 20 minutes.
- When ready, the mushrooms are placed in jars and poured with boiling brine. 30 ml of vinegar is added to each container before clogging.
- After complete cooling, the workpiece is removed to a dark, cool place.
Note! In the process of soaking, the milk mushrooms decrease in volume.
Video recipes for salted milk mushrooms
On the basis of salted milk mushrooms, you can make a traditional Russian cuisine soup called gruzdyanka. Also among the ingredients are necessarily potatoes, onions, eggs and herbs. Cooking does not take much time: after half an hour you can enjoy an original hot dish.
