Hot and cold salted milk mushrooms: recipes for the winter

September 18, 2016 572

The end of the summer season and the onset of autumn is the beginning of an active harvest not only for those lucky ones who own their own garden.

After all, nature makes it possible to enjoy its gifts to everyone who has patience. So, during these seasons you can visit the suburban forest and stumble upon many varieties of berries and mushrooms.

It is mushrooms and dishes derived from them that adorn any festive table. After all, there are quite a few types of mushrooms, as well as ways of cooking them, and everyone who is fussy can find their favorite mushroom dish.

Milk mushrooms have long been held in high esteem in the traditional cuisine of Russia, and if they are salted, the taste of such mushrooms will be revealed in a special way. The main thing is, before you take up the preparation of salted milk mushrooms, to find out all the nuances of this process.

Below we will tell you how to properly prepare for salting, and also describe the recipes for salted milk mushrooms, which are most popular.

Preparing mushrooms for salting

It is known that any culinary recipe is not complete without careful preparation of the ingredients. When salting milk mushrooms and any other mushrooms, this rule is no exception, because the final taste of the mushroom dish largely depends on the thoroughness of the preparation.

After harvesting, it must be sorted out properly, because you can stumble upon milk mushrooms that are not at all suitable for further consumption. So, it is important to avoid mushrooms with dark or yellow spots, wormy or rotten products.

After careful selection of the pickles for salting, you can move on to cleaning them from greens, twigs and dirt. Pieces of soil from the legs should be cleaned either by hand or using an unnecessary toothbrush.

If an unhealthy spot or hole is noticed on the stem or cap of the mushroom, then you can not rush to throw it out, but cut off the spoiled part. After cleaning the mushrooms, rinse them well with water and blot excess moisture with napkins or a kitchen towel.

Most housewives do not prefer to use the legs for salting, because they are best used fried. The legs of the mushrooms can be cut off and stored in a separate container.

The most important stage in preparing milk mushrooms for salting is soaking them. This process continues for several days, so it is advisable to start preparing mushrooms for salting in advance. This procedure is necessary in order to remove corrosive substances from the composition of the mushrooms.

So, you need to take a spacious container (basin) and put the caps of the mushrooms upside down in it. Pour cold water and leave for 3 days, while every day it is important to change the water to clean.

After the measures taken, you can both immediately go to the process of pickling milk mushrooms, and first boil them. If you omit the cooking step, the mushrooms will be more aromatic, but will leave a slightly bitter aftertaste.

In addition, the pickling of the mushrooms will continue for a couple of months.

If you are not too lazy to boil the mushrooms in boiling water for 15 minutes, then the bitter taste will disappear, and it will take no more than two weeks for salting.

Also, after selection, washing and soaking, the milk mushrooms must be weighed using a kitchen scale. In this way, you can accurately determine how much salt is required to prepare a snack. The norm is 40 g of salt per 1 kg of soaked milk mushrooms.

Salted milk mushrooms: a quick recipe

After careful preparation of the mushrooms, you can proceed to the process of salting them. In cooking, there are two main methods of pickling milk mushrooms: hot and cold. But for those who do not want to go into the details of preparing salted mushrooms, there is a quick and universal recipe.

It requires ingredients such as:

Milk mushrooms - 4 kg;
Salt without iodine - 160 g;
Garlic - 2 cloves;
Currant leaves - 10 pcs;
Cherry leaves - 10 pcs;
Dill - 7 branches;
Bay leaf - 1 piece;
Black peppercorns - 3 pcs.

For pickling milk mushrooms, three-liter and five-liter jars are best suited. It is important to pre-sterilize them so that the mushrooms do not spoil for a long time. However, in the photo we show you the process of pickling in a large saucepan.

A small layer of salt should be poured into the bottom of each jar. Place on top of cherry and currant leaves, dill sprigs, finely chopped garlic cloves and black peppercorns. Then put a layer of mushrooms on top, sprinkle with salt and repeat the process of picking herbs and mushrooms again.

This should be done until the bank is completely filled. It is important to cover the last layer with currant or cherry leaves, as well as bay leaves.

A piece of gauze should be put on the topmost layer of leaves, and a small weight (stone / oppression) should be placed on it. Wrap the resulting structure in a plastic bag so that dust and dirt do not penetrate into the can, but there is a possibility of air circulation.

Put the pickling jar in the refrigerator or cellar. Since after soaking the mushrooms, they were not blanched, salted milk mushrooms will be ready no earlier than 2 months later.

Basic recipes for cooking mushrooms for the winter are the most popular among housewives

As noted earlier, experienced housewives prefer the main methods of pickling mushrooms for the winter, such as cold and hot. Such cooking processes differ from each other in a number of properties:

The hot method, in contrast to the cold, involves blanching the milk mushrooms after soaking;
Thanks to the boiling process, hot salted mushrooms do not express a bitter aftertaste;
But they are less aromatic than salted milk mushrooms made on the basis of cold pickling.

Cold way

To salt the milk mushrooms with the cold method for the winter, you need the following ingredients:

Now, in detail about how to cook salted milk mushrooms in a cold way for the winter. Prepare the leading salting ingredient in accordance with all the necessary rules: selection, cleaning, rinsing, drying, cutting off the stem and soaking.

For further cooking, it is better to use glassware, namely, three- or five-liter jars.

Sprinkle the bottom of each jar with a layer of salt, put the leaves of berries, horseradish, pre-chopped garlic cloves and dill sprigs with umbrellas on top. Then complete the mushroom caps upside down.

Re-cover the layer of greens, adding also the black peppercorns. Lay out the mushroom caps and repeat the process until the jar is full.

The cold method basically differs from the hot one in the cooking speed. However, when using it, salted mushrooms can have a bitter taste, because milk mushrooms contain some caustic substances.

The process of mushroom blanching will help to get rid of them, that is, their preliminary boiling. So, the appetizer will lose its aroma a little, but it will acquire more pleasant taste.

To use the hot salting method, you will need:

Milk mushrooms - 4 kg;
Salt - 160 g;
Horseradish - 1 root;
Garlic - 3 cloves;
Currant leaves - 10 pcs;
Cherry leaves - 10 pcs;
Black peppercorns - 2 pcs;
Dill - 8 branches.

The recipe for cooking salted milk mushrooms in a hot way for the winter is a little more complicated than the previous one, but everyone can handle it, if desired.

After carefully sorting out the mushrooms, they should be cleaned of dirt, if desired, separate the caps from the legs, rinse and soak repeatedly, remembering to change the water during this process.

Then boil water in a saucepan and immerse the mushrooms there for their subsequent blanching. Keep it on for 15 minutes.

At the end of boiling, remove the milk mushrooms from the water and dry. Prepare the jars in which the mushrooms will be stocked, as well as line several of the following layers in them: salt, herbs (horseradish, berry leaves, dill), garlic, pepper, mushrooms.

Alternate layers until the jar is full, with the final layer of greenery.

Cover the jar with a lid and put a small load on top, put it in a cool place until it is completely cooked. The salty breasts will be ready in a couple of weeks.

Salted white milk mushrooms in cabbage leaves

Any greens used in salting add a special aroma and taste to the mushrooms. Housewives especially appreciate the recipe for milk mushrooms in cabbage leaves for the winter.

To prepare it, you will need ingredients such as:

Prepare porcini mushrooms using the instructions above. Blanching can be done at will. It is also important to rinse the greens before using them. Each cabbage leaf must be divided into several pieces.

In a three- or five-liter jar, put a layer of mushrooms no more than two caps in height. Sprinkle them with salt, and put some of the herbs and chopped garlic on top. So, alternate mushrooms, salt, garlic and herbs until the jar is full.