Where to store salted milk mushrooms in a jar. How to store milk mushrooms after cold salting

Vegetables and mushrooms

Salting is one of the effective and simple ways to significantly extend the shelf life of mushrooms.

Since fresh mushrooms cannot be stored for a long time, this is how our ancestors preserved mushrooms for a long time. Although, along with salting, drying was also used. This method of harvesting mushrooms is still relevant today.

You can salt mushrooms cold or hot. Each of them has its advantages, but today we are not talking about that. In this material we will tell you how and for how long you can store salted mushrooms.

It is optimal to store salted mushrooms at a temperature of 5-6°C.

Regardless of the type of mushrooms, they are salted in barrels, tubs, enamel buckets or pans, and glass jars are also used for pickling.

To preserve salted mushrooms at home for a long time, you must first take care of the cleanliness of the storage containers. Pots, barrels and tubs are thoroughly washed, scalded with boiling water and dried, and glass jars are sterilized. If bacteria or fungal spores get into the storage container, the salted mushrooms will quickly deteriorate even if all storage conditions are met.

Now let’s figure out at what temperature to store salted mushrooms.

Regardless of how the mushrooms were salted, they should be stored in a cool, dry place with an ambient temperature no higher than 5-6 degrees. Therefore, in an apartment, salted mushrooms can only be stored in the refrigerator. If the salted mushrooms are in a compact container, then it can be placed in a compartment designed for storing fresh vegetables.

In general, salted mushrooms, especially in large quantities, are best stored in a cellar or basement.

Some housewives manage to store pickled mushrooms all winter on the balcony (the loggia must be glazed). But to prevent the mushrooms from freezing, special insulated boxes should be made. You can use old blankets, batting, wood shavings, sawdust, etc. as insulation.

Wherever you store salted mushrooms, always monitor the temperature. Too high a temperature will cause the mushrooms to sour. And at temperatures below 3 degrees, mushrooms become flabby and brittle, and lose most of their taste properties.

During storage, you should shake or move the mushrooms about once a week to ensure the movement of the brine. The latter should completely cover the mushrooms, preventing them from spoiling. When some of the brine has evaporated, simply add cooled boiled water.

If mold appears on the surface of the mushrooms, it should be removed with a slotted spoon. If mold begins to appear again or there is too much of it, it is necessary to completely drain the brine and rinse the mushrooms with cooled boiled water. After this, they should be placed back in the storage container and filled with fresh, chilled brine.

How long to store salted mushrooms

To preserve mushrooms during the winter, it is better to store them in enamel or glass containers. The top of the mushrooms should always be covered with brine. At an optimal temperature of 3 to 5 degrees, salted mushrooms should be stored for no longer than 6 months.

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Pickling mushrooms is a common and reliable way to preserve the harvest.

Homemade preparations are not only tasty, but also easy to use. You can prepare many different dishes with salted mushrooms. In this article we will talk about how to properly store salted mushrooms.

Source: depositphotos.com

The first important condition for long-term storage of salted mushrooms is the sterility of the dishes. If bacteria get into the container, the salted mushrooms will spoil even if other conditions are met. Glass and ceramic containers are sterilized, and pots, buckets and barrels are thoroughly washed, scalded with boiling water and dried.

The next significant point is temperature. Regardless of the pickling method, mushrooms are stored in a dark, cool, dry place.

Recommended temperature is about +6 °C. Higher rates lead to mushroom souring, and at low temperatures they become brittle and lose their taste. It is best to store salted mushrooms at home in the refrigerator.

Large reserves are kept in a cellar or dry basement (a glazed balcony can also be used for these purposes). To prevent the mushrooms from freezing, they are insulated with old blankets, sawdust, etc.

You can only eat mushrooms that you are 100% sure are safe. Spoiled mushrooms, moldy or improperly prepared preserves can be fatal!

Another point that affects long-term storage of salted mushrooms is brine.

If the product is stored in brine, turn the stock once a week to ensure the brine moves and thoroughly saturates all the mushrooms.

A container for storing salted mushrooms is also of great importance. Glass, wood and enamel containers should be used; Avoid clay, galvanized tin, aluminum or plastic utensils. Do not cover mushrooms with plastic, cellophane or parchment paper - this is an ideal environment for the growth of mold and yeast.

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Storing salted mushrooms. Sealed seaming method

Incorrect technology when preserving mushrooms by sterilization and seaming can cause irreparable harm to health (result in botulism, poisoning and other intestinal infections). The main rule to follow is to thoroughly comply with the sterilization conditions.

If you are not confident in your own capabilities, it is better not to roll mushrooms. Sterilization should take place at a temperature of +120…+125 °C; Only autoclaves can provide such conditions. When canning at home, to avoid poisoning, other methods are used:

the mushrooms are thoroughly washed and boiled 2-3 times with an interval of 24-36 hours. Thick legs are boiled 2 times longer;
storage utensils are thoroughly sterilized beforehand;
before opening canned mushrooms, boil the jars for at least 30 minutes from the moment of boiling so that the toxins are destroyed;
use vinegar marinade. Homemade pickled mushrooms are safer than salted and pickled ones.

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The next important point: how long can salted mushrooms be stored and under what conditions? All canned food should be stored in a dark, dry, cool place. Sterilized mushrooms are stored at temperatures from 0 to +15 ° C and air humidity no more than 75%.

It is advisable to keep homemade preparations in the refrigerator. The shelf life of home canned food does not exceed 6-8 months. Factory-made salted mushrooms last longer (expiration dates vary among manufacturers).

All mushrooms sterilized in brine must be eaten immediately after uncorking. Only preparations using a strong spicy vinegar solution can be stored in the refrigerator in an open jar for several days.

Storing salted mushrooms without seaming

The shelf life of homemade preparations is 6–12 months (depending on the storage method).

Many housewives are concerned with the question: how long can salted mushrooms be stored in the refrigerator? Taking into account the recommended temperature conditions, the shelf life both in the cellar and in the refrigerator will be the same - no more than 1 year. Unsterilized pickled mushrooms can be stored for no more than 8 months.

Opened pickled mushrooms in the refrigerator, depending on the amount of vinegar in the marinade, can be stored for no more than 1 month. According to sanitary standards, salted and boiled mushrooms packaged in barrels must be stored at a temperature of 0...+2 °C for no more than 6 months. At home, it is more convenient to store salted mushrooms in a glass jar or enamel bowl in the refrigerator or on a glassed-in balcony.

During storage, be sure to regularly check your supplies: mushrooms should always be in brine, otherwise they will begin to mold. It is recommended to shake the containers with mushrooms once a week to ensure the movement of the brine (if the preparations are filled with oil on top of the brine, do not touch them). If part of the brine has evaporated, add cooled boiled water with salt to the container (50 g of salt per 1 liter of water).

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Pickling and storing mushrooms must be approached with the utmost care. If you do not have a suitable storage space with appropriate conditions, it is better not to make a lot of preparations (or use a factory-made product).

A common way to store salted mushrooms is to pour melted lard, vegetable oil or butter over the brine. This prevents the formation of bacterial spores and mold.

In this case, it is better to tie the container on top with cloth or gauze. If mushrooms are stored in jars, they can be closed with screw-on glass or metal lids, but not tightly. Some housewives drain the brine and completely fill the mushrooms with oil before storing.

For such storage, it is better to pre-fry or stew the mushrooms. Any preparations using oil must be stored in the dark. In the light, fats are broken down, and the product will have a rancid taste.

There is another method for long-term storage of salted mushrooms.

After salting, the mushrooms are compacted tightly (without voids) into jars. The product should reach almost to the top of the container. Place a cotton cloth soaked in vodka on top of the mushrooms (this is what will prevent mold from appearing).

After this, the mushrooms are pressed with sticks previously soaked in vodka, moving them crosswise over the shoulders of the jar (the sticks will serve as oppression). Juice should appear above the mushrooms, covering them by 1-2 cm. If there is less juice, you can add boiled salted water at room temperature (50 g of salt per 1 liter of water).

The top of the jars is closed with a thick plastic lid, also treated in vodka. It is necessary to store salted mushrooms in the darkest and coolest place in the house. In this form, the shelf life of salted mushrooms will be 1-1.5 years.

Some housewives, having noticed a small amount of mold at the top of the container, carefully remove it, wipe the surface with a cloth soaked in vinegar, and add brine. This method does not guarantee the quality of the final product: microscopic mold spores can penetrate deeper.

If mold appears, it is better to overcook the mushrooms by hot salting them or marinate them.

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By strictly following all storage rules, you can enjoy homemade preparations without harm to your health. Share your stories and secrets on how to store salted mushrooms in the comments.

Video from YouTube on the topic of the article:

Pickling is a common and effective way to preserve mushrooms for a long time. Subject to certain conditions, the taste, aroma and value of the product remain unchanged. Let's figure out how to achieve this.

Storage in glass containers

Glass jars are found in almost every home, so they are often used for pickling foods. In order for salted mushrooms to be perfectly preserved in a glass container, a number of important conditions must be ensured:

Use only clean dishes; it is advisable to sterilize them additionally.

Be sure to dry the jars thoroughly before adding mushrooms.

If the containers are small in volume, they can be stored in the refrigerator. For example, in the vegetable compartment. With this storage, the mushrooms will be suitable for consumption for up to 6 months.

A significant batch of salted mushrooms is stored in a cellar, basement or other room. In this case, the place where the workpieces will be located must meet the following requirements:

Be dry, well ventilated.

The room temperature should be within +4 +6 °C. Below 0°C, mushrooms freeze, become brittle or crumble, and lose their taste; at temperatures above 6°C, the fermentation process begins, which leads to souring of the product and its spoilage.

There is another place in the apartment that can be used for storing pickled mushrooms. This is a balcony or loggia. In this case, special boxes are prepared for the cans: they are insulated with improvised materials, for example, an old blanket, batting, sawdust.

Salted mushrooms will not spoil in glass containers if they are always covered with brine. That is why it is necessary to periodically check the workpieces, and also ensure the movement of the brine by carefully shaking the containers. The lack of evaporated liquid in the jar should be replenished by adding new prepared brine or simply chilled boiled water.

Following these simple rules and ensuring proper storage conditions will allow you to enjoy delicious mushrooms for 1 year, until the next new harvest.

Important: after opening the jar, mushrooms can only be eaten for 2 days.

How to store salted mushrooms in the freezer

For those who do not have a dry cellar, there is a great way to preserve mushrooms after pickling. We are talking about storage in the freezer.

Do this:

After the salting stage is completed, drain the brine from the mushrooms.
The salted mushrooms are slightly dried.
The product is packaged in plastic bags. They try to make small packages so that one part can be used at a time.
Salted mushrooms prepared in this way are sent to the freezer. Here they are stored for quite a long time without loss of quality characteristics.

Salted mushrooms from the freezer are immediately ready to eat, without additional processing.

An unusual storage option without brine

Some housewives prefer to store salted mushrooms without brine. It was noticed that fat and oily film do not leave mold any chance. Mushrooms prepared using this option will never become moldy.

The essence of the method is as follows:

Mushrooms are salted in the usual, familiar way.
A mandatory step is to keep the pickled mushrooms (in brine) in the refrigerator for at least 1 week.
After 7 days, all the liquid is drained, and vegetable oil is poured into the container instead.
To consume, you just need to drain the oil and enjoy the excellent taste of mushrooms.

For storage, choose a dry, cool and always dark place. Under the influence of light, the process of fat breakdown occurs, and this negatively affects the taste, rancid notes appear.

Many people are interested in collecting and preparing mushrooms. White milk mushroom is the best catch for mushroom pickers. However, not everyone knows how to store salted milk mushrooms. These mushrooms have long been popular in Russian cuisine. They are used both as an independent snack and as an additive to other dishes.

Milk mushrooms belong to the category of conditionally edible mushrooms, like all lamellar mushrooms. The reason is that they secrete toxic juice, which gives them their characteristic bitter taste. Therefore, it is very important to know exactly how to properly pickle and how to store milk mushrooms. This will help protect yourself and your loved ones from food poisoning and botulism.

Preliminary preparation for salting

All mushrooms love cleanliness, so before you pickle them at home, you need to thoroughly clean them:

The collected mushrooms must be washed in several waters.
Remove all foreign objects, paying special attention to the spaces between the plates in the cap. Insects can often hide there.
Clean the outer surface of the mushrooms using a knife or a new foam sponge for washing dishes.
Remove all rotten parts. Experts advise cutting off the legs as well, storing only the caps of the milk mushrooms.
If necessary, especially large caps can be carefully cut into segments convenient for storage in jars.

Prepared mushrooms are poured with cold salted and acidified (2 g of citric acid, 10 g of salt per 1 liter) water for 2 days. Long soaking helps get rid of bitterness and toxic juice. It is good to change the water several times before harvesting.

Salting cold and hot

At home, milk mushrooms are most often preferred to be salted and pickled.

Cold pickling

To prepare cold-salted milk mushrooms, place the raw caps in containers and add spices and salt. It is important to choose the right container:

for salting a large number of milk mushrooms, you can use oak barrels, tubs, as well as enamel tanks; the finished mushrooms are still stored in this container, but it must be put away in a cold place (cellar, basement) a few days after storage;
It is convenient to salt small volumes of mushrooms in enamel pans, the main thing is to be able to place a load on top;
salting in jars is not recommended; mushrooms are only marinated in such containers;
All containers must be clean and dry.

To enrich the taste, when preparing salted milk mushrooms, you need to add spices and also choose the right salt. It should be without additives, not iodized and not marine. It is better to use a large stone one.

A large amount of chopped garlic, currant leaves, horseradish, dill sprigs, and young cherry shoots are perfect as spices. All greens should be thoroughly washed and chopped if necessary.

The order of stacking mushrooms:

A layer of salt - at least 1 cm - and a layer of spices are poured onto the bottom of the container.
The milk mushrooms are placed on the salt with their caps down, each layer (6-8 cm) sprinkled with salt and a mixture of spices. The optimal salt consumption per 1 kg of mushrooms is 40-50 g.
Fill the container to the top and cover with a layer of salt and herbs.
Cover the contents with a suitable diameter wooden lid (smaller than the diameter of the container itself, so that the lid sinks into it) or a plate and place pressure on them. The top can be covered with a clean cotton cloth.

A few days after pickling, when the mushrooms give juice, you need to take them out into the cold. You can try the preparation after 7-10 days, but the full taste will appear only after 2 months.

Experts advise maintaining a temperature of +5-6°C for storing salted milk mushrooms. If they are lower, the milk mushrooms will freeze and lose both their crispy structure and taste. If they were stored at a higher temperature, they can sour, mold and become a source of dangerous diseases.

The shelf life of cold-salted milk mushrooms, if the necessary conditions are met, can be 2 years.

If you salt mushrooms in small containers, you can transfer them to glass jars, being careful not to disturb the structure of the caps. When transferring, be sure to pour all the brine, trying to ensure that it completely covers the mushrooms - they should not dry out. If there is not enough brine, you can prepare fresh one and add it to the top of the jar.

To store salted milk mushrooms in the refrigerator, cover the jars with plastic lids and place them on the bottom shelf of the refrigerator.

How long can mushrooms be stored in glass? In order not to miss the deadline, you need to periodically inspect the workpieces. At the slightest sign of drying out, add fresh brine. However, it is better to treat yourself to such pickles before the new mushroom picking period arrives.

Hot salting

Long-term storage of milk mushrooms can also be ensured thanks to hot salting. With this method, before sending the mushrooms into the saline solution, they are first boiled. Prolonged soaking is not required.

Hot salting procedure:

Peeled milk mushrooms are poured with cool water with added salt (10 g of salt per 1 liter), brought to a boil and boiled for 5-6 minutes. The liquid is drained, it is no longer useful.
Boiled mushrooms are poured with fresh boiling water (0.5 cups per 1 kg), salt is added in the same proportion as the first time, brought to a boil again and kept on fire for 10 minutes. Add spices 3 minutes before the end of cooking.
The mushrooms are placed in jars along with the brine, placing them as tightly as possible and pouring the brine up to the shoulders of the container.
Salt milk mushrooms hot for at least 30 days. They can be stored in the refrigerator for 3-4 months.

Milk mushrooms can also be pickled. It’s good to pamper your family with pickles until spring, provided they are stored in the refrigerator. At room temperature, the shelf life will be reduced to 3-4 months.

Remember the main thing: the correct harvesting and storage technology guarantees safe consumption and a long service life of milk mushrooms.

What is Russian cuisine without milk mushrooms? These mushrooms are the personification of old feasts, gatherings in nature and preparations for the winter. Collecting milk mushrooms is an art, because they like to hide in the grass in damp places, and you can only find them if you know these places.

Traditionally, milk mushrooms are not stored fresh or frozen. The whole attractiveness of this mushroom is that it has an interesting aftertaste - a bitter taste, formed due to the toxin. If the mushroom is frozen, it will lose this bitterness, and therefore its unique taste.

The main way to store milk mushrooms for the winter is preservation: they are pickled and salted.

How to store milk mushrooms in canned form

An important stage in preparing milk mushrooms for preservation is removing leaves and soaking. Carefully sort through them, remove dirt, grass, leaves and other debris. After this, we fill the mushrooms with water and soak them for several hours. Next comes the stage of washing each mushroom so that they become clean. Since milk mushrooms have a porous structure, you should use a brush for cleaning.

Milk mushrooms are salted for storage in winter. They, like any mushrooms that have a bitter taste, are perfectly preserved for months if you add enough salt. After salting, the mushrooms are placed in a cool, dark place where the sun's rays do not penetrate and where there is necessary ventilation. The storage temperature of milk mushrooms is no higher than 3-5 degrees.

In addition to pickling, there is another way to preserve mushrooms - pickling. Young pickled milk mushrooms are stored for a very long time; there is practically no risk that they will spoil. Mushrooms are great for hot dishes, they decorate the table on holidays and are a good snack.

If you do not have the opportunity to store mushrooms in a cool place, then you can leave them at room temperature - the pickled mushrooms will not spoil. The shelf life in this case will be reduced to several months. If you store them in the refrigerator, then the milk mushrooms will not become anything for a whole year.

How to salt milk mushrooms for storage

The timing and methods of storing milk mushrooms depend on which pickling method was chosen.

Hot salting involves a long salting process. Milk mushrooms are stored in jars in the refrigerator and covered with nylon lids. They are edible within a week, but will not become completely salted soon - after a few months.

Cold pickling is more extensive. Mushrooms are often salted in this way in barrels or other large containers. Milk mushrooms are stored in the cellar, where the temperature does not exceed 3 degrees. If you nevertheless salted milk mushrooms in a jar, make room for them in the refrigerator, preferably on the bottom shelf.

Salted milk mushrooms should not be dry; there should always be brine in the jar. But you shouldn’t overdo it either - there should be enough liquid, but the mushrooms should not float.

Mold on the top layer of mushrooms is not the end of the world. You have the opportunity to remove the moldy layer, and rinse the remaining mushrooms thoroughly and put them in another jar for further storage.

How to store fresh milk mushrooms

Unfortunately, humanity has not yet come up with ways to store fresh mushrooms at home. Their shelf life is one day. If milk mushrooms are stored longer, they will begin to produce toxins that are considered poisonous.

You can store fresh mushrooms in a cool place for about 10-12 hours, then they should be processed or cooked, otherwise they will be unfit for consumption.

Among all the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the best mushrooms for pickling. Despite the fact that the milk mushroom is considered only a conditionally edible mushroom, the ease of its collection even for beginner mushroom pickers, as well as its rich taste, have made the milk mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms could be seen on almost every table in winter. However, now that recipes for mushroom preparations are no secret to anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming increasingly rare. But you won’t deny yourself the pleasure of eating real salted milk mushrooms, seasoned with sour cream, will you?

Despite the fact that collecting milk mushrooms is a pleasure, since they grow in large groups, you will have to work hard to rid these mushrooms of the bitter milky juice, as well as to clean them from soil, needles and leaves. To do this, the mushrooms are brushed under running cool water, soaked and washed white. Place freshly picked mushrooms in a bowl of water, wash them a little to remove dirt and leaves, rinse in water and clean with a brush. Using a small knife, remove the wormy spots from the peeled mushrooms, cut off the base of the stem and all the unsightly places that you wouldn’t want to see on your plate in winter. Once all the mushrooms are prepared, you can move on to the next stage - soaking. It is during the process of soaking that the main toxic substances are removed from the mushrooms; this is especially important for large, middle-aged mushrooms that have managed to accumulate a lot of excess substances.

Place the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely submerged in water; to do this, place a flat lid on them and place under a small press. Leave the milk mushrooms in this state for a day or two, periodically changing the water. During soaking, the mushrooms greatly decrease in size, making it easier to make preparations from them. Drain the water from the bucket or bowl in which the mushrooms were soaked, and rinse the milk mushrooms several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for pickling.

Salted milk mushrooms (cold salted)

Ingredients:
1 bucket of freshly picked milk mushrooms,
2 tbsp. salt,
1 package black peppercorns
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic,
1 package bay leaf.

Preparation:
Prepare milk mushrooms in the manner described above, i.e. peel, soak and rinse them. Place the prepared mushrooms in an enamel pan or bucket in layers, with the slices facing up. Pre-cut large milk mushrooms into pieces. Season each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. On each layer of mushrooms, place several bay leaves, peppercorns, currant leaves and sliced garlic cloves. Place additional dill umbrellas on the topmost layer of mushrooms, cover everything with a lid and press down with a weight. The mushrooms should give juice, which should completely cover them; if this does not happen, place a heavier load on top and leave in a cool place for 5-7 days. After this time, place the mushrooms in glass jars, trying to pack the milk mushrooms as tightly as possible. Pour brine on top of each jar and place dill umbrellas. Try to get rid of all air bubbles remaining in the jar, cover with a sterile plastic lid and put in a cool place.

Salted milk mushrooms (hot salted)

Ingredients:
1 kg of milk mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
a piece of horseradish root,
salt.

Preparation:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove the stems from the mushrooms; they will not be used for pickling. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and cook the mushrooms in it for 20-30 minutes, constantly skimming off the foam. Then remove the mushrooms, drain them in a colander and rinse under running water. Place a little salt at the bottom of an enamel or glass container. Place the mushrooms, caps down, in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and apply pressure. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days you can serve delicious salted milk mushrooms.

Salted milk mushrooms with mustard

Ingredients:
1 kg of fresh milk mushrooms,
2 tbsp. salt,
500 ml water,
1 dill umbrella,
1 tsp mustard beans,
2 cloves of garlic,
horseradish leaves,
2 peas of allspice.

Preparation:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water; the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole; there is no need to trim their stems. Bring the water to a boil and cook the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkle with chopped garlic. Cut the dill stem into pieces 3-4 mm longer than the diameter of the jar neck, arrange the resulting pieces crosswise so that the dill does not allow the mushrooms to float to the surface. Cover the jars with plastic lids and put them in a cool place. After 10 days, the mushrooms will be ready to eat.

Ingredients:
1 kg of milk mushrooms,
3 tbsp. salt,
5-6 cloves of garlic,
1 bunch of dill with an umbrella,
3 oak leaves,
3 cherry leaves,
1 large horseradish leaf
5-6 black peppercorns.

Preparation:
Prepare the mushrooms for pickling, soak them in salted water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, no need to add salt. Wash the finished mushrooms in running water and cut off the stems. Cut large milk mushrooms in half or into four parts. Peel the garlic, line the container for pickling mushrooms with horseradish leaves, place the mushrooms on the horseradish with their caps down in several layers. Each layer should be salted and topped with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and place a heavy weight on top, cover everything again with clean gauze and tie it. If there is too much brine, you can drain it; if there is not enough, then you need to put a heavier load. The mushrooms will be ready in 25-30 days. Place the finished mushrooms in sterile jars, cover with plastic lids and put in a cool place.

Ingredients:
1 bucket of fresh milk mushrooms,
onion,
1.5 tbsp. salt.

Preparation:
Prepare the mushrooms for pickling. Place the soaked and peeled mushrooms in a pickling container, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under pressure for a month, after a month transfer them to jars, cover with lids and store in a cool place.

Ingredients:
5 kg of milk mushrooms,
1 horseradish root,
1 tbsp. non-iodized salt
1 head of garlic,
20 currant leaves,
20 cherry leaves,
1 bunch of dill,
6-8 cabbage leaves.

Preparation:
Peel the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 l. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and cover with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into cloves, and cut each clove in half. Peel the horseradish root and cut into slices. Divide the cabbage leaves into several large pieces. Place the mushrooms in a plastic bowl in layers, each layer should be no more than two milk mushroom caps high. Cover each layer with salt, spices and leaves. Cover the milk mushrooms with a flat lid, place pressure on top and leave at room temperature for 30-40 hours, during this time stir the milk mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished milk mushrooms in the refrigerator, turning and shaking occasionally. Salted milk mushrooms can be served 2 months after salting; before eating, you must rinse them in cold boiled water.

Ingredients:
1 kg of small black milk mushrooms prepared for pickling,
5 umbrellas and dill stalks,
5 cloves of garlic,
vegetable oil,
water,
2.5 tbsp. non-iodized salt.

Preparation:
Boil water, add a little vegetable oil to it, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then drain them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stems into 5 cm pieces and set aside, they will be useful later. Place the mushrooms in an enamel bowl and place pressure on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, stir and leave under pressure again for 12 hours. After this, place the milk mushrooms very tightly in jars and press them down with dill stems folded crosswise; pour the prepared mushrooms with the brine that formed while the milk mushrooms were under pressure. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.

Ingredients:
5 kg of fresh milk mushrooms,
250 gr. salt.

Preparation:
Rinse each mushroom thoroughly under running water and cut off the lower part of the stem, as well as all unsightly and suspicious places. Place the washed mushrooms in a large bowl or bucket, fill with cold water and place a small weight on top so that each mushroom is completely immersed in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing any remaining dirt, and filled with fresh water. The process of soaking mushrooms lasts 5 days, i.e. Every day you will have to drain the old water and add new water. During this time, the mushrooms will significantly decrease in volume. On the fifth day, the milk mushrooms should lose their bitterness, which means they become completely ready for pickling. Cut each milk mushroom into 6-8 pieces. Place the resulting pieces in a bowl in layers, sprinkling each layer with salt. Place a flat lid on top and apply heavy pressure to it. Leave the mushrooms under pressure for 3 days, stirring them daily. After 3 days, the milk mushrooms can be placed in jars. The jars should be very tightly filled with mushrooms and closed with plastic lids. Store the jars of milk mushrooms in the refrigerator; the mushrooms will be ready in 1.5-2 months.

Milk mushrooms have long been considered especially valuable and tasty mushrooms. They go perfectly with fried potatoes, beloved by the Russian people, serve as an excellent snack and are also a real table decoration. Salted milk mushrooms are served with sour cream, herbs, butter, onions; many salads, main courses and even soups are prepared with them. You shouldn't deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make a few jars of salted milk mushrooms!

All mushroom pickers, especially beginners, are faced with the question of how to store salted mushrooms at home. Tips and recommendations for proper storage and pickling are described here. It must be remembered that if you prepare it incorrectly for the winter, it will not last long.

Storing salted mushrooms in glass jars

Brine for mushrooms

Pour water into a saucepan and put on low heat, add salt, 1 liter of water - 10 g of salt, add the following spices: black peppercorns, cloves, bay leaf, dill seeds, garlic, horseradish. Boil everything and remove from heat.

When there are half-eaten mushrooms left in an open jar, and you realize that you won’t be able to eat them in the next few days, you need to remember the following:

White salted milk mushrooms

For many mushroom lovers, milk mushrooms are a real find. Since ancient times, representatives of this species have appeared on holiday tables in salted and pickled form - this appetizer is a delicacy due to its wonderful taste. Milk mushrooms have such fleshy flesh that even a person who does not like mushrooms will definitely try them and continue to eat them in the future.

When salted, milk mushrooms are not subjected to heat treatment, and when pickled, they are boiled, so the snacks are safe. It should be remembered that before salting or pickling, they must be soaked for 1-3 days. It is recommended to do this in order to remove bitterness.

Other features of salting and marinating milk mushrooms:

Completely different milk mushrooms are suitable for canning, but old ones cannot be used. They are distinguished by characteristic stains that resemble rust.
For harvesting, you cannot use mushrooms with insects or worms.
Before soaking the milk mushrooms, be sure to wash them with the hard side of a dishwashing sponge or other means at hand.
When you soak mushrooms, you need to drain the water at least 3 times; if the room is hot, then this procedure should be done no more than a day and a half.
To marinate or pickle these types of mushrooms, you need to prepare glass or enamel dishes.
If you add sugar during marinating, they will turn out more tender and crunchy.
Mushrooms cannot be hermetically sealed; there is a risk of botulism or poisoning.
Pickled milk mushrooms last longer than salted ones.

Homemade pickles- it’s tasty and simple, but preserving it is much more difficult, because you need to know some of the tricks that were described in this article. With a little time and effort, you can enjoy mushrooms all winter.