Hot salted milk mushrooms: 6 recipes
I remember how my parents gathered in the forest, so they did not return without three buckets of mushrooms. And I'm not a mushroom picker at all, I didn't eat them at all until I was 20. And I had to wash every little thing, and participate in salting. Especially if my mother cooked salted milk mushrooms in a hot way. It's not difficult there, you can entrust a lot of things to the family.
Now I respect them, apparently they really say that tastes change with age.
So, confess, have you ever had that salty fruits are bitter? I think that young housewives had this for sure. And all this is due to the lactic acid, which is in mushrooms. You can get rid of it in two ways: soaking and boiling.
The first method is very long, because it is advised to keep the fruits for up to 7 days (changing the water three times a day so that the caustic juice comes out). Let now not everyone observe this time and often soaking is limited to one or two days. However, the salted milk mushrooms remain crispy.
The second option is to digest the acid three times, twenty minutes each. Of course, this is much faster, but the fruits will stop crunching, and we love them for that too.
In general, in the recipes, I will tell you all the cooking options, and it's up to you to choose.
It is very surprising, but you can take the same pickles for mushrooms as for and use the same spices.
Milk mushrooms are usually salted either directly in glass jars or in a saucepan. Of course, those that are in banks are closed for the winter. They are stored longer and delight us in winter with their deliciousness.
Marinade for 1 liter of water:
3 tbsp salt.
Ingredients in a 0.5 L jar:
- 100 g of milk mushrooms,
- 3 allspice peas,
- 2 cloves of garlic
- dill umbrellas.
We wash the milk mushrooms with water. It is more convenient to do this with an old toothbrush or sponge. We cut off with a knife all the places that cannot be cleaned. It is more useful when the caps are completely cleaned and sparkling with their whiteness. This is important, because poorly cleaning off the dirt, we can get poisoned.
We soak the mushrooms for a day (then a little bitterness will remain, and the water will still be unclear), while changing the water three times.
We transfer the fruits to a bowl or cauldron.
We make a brine, for this you need to lower the salt into the water and wait for it to dissolve.
Fill the mushrooms with saline and turn on the fire. Now we boil for 30 minutes. Is there foam? We urgently remove all of it, because we do not need extra dirt for conservation.
The mushrooms are ready when they begin to descend from the surface to the bottom.
It's time to put them in a colander and rinse well under running water.
Simultaneously boil 3 liters of water, in which 9 tbsp was stirred. salt. We will fill the jars with this brine.
Cool the marinade and mushrooms a little and start filling the jars.
But before that, we boil the lids and sterilize the jar.
Pour pepper and two garlic cloves into a clean half liter. Then add mushrooms. On top of them we spread an umbrella of dill and fill it with brine to the brim.
Cover with lids and leave overnight. In the morning, add the brine, if it is absorbed, and close it with plastic or iron lids.
After a month, you can already eat.
Instant salted milk mushrooms in a saucepan
Don't want to wait that long? Then salt them in a saucepan. This will cook them faster, and you will be able to eat your favorite dish within five days.
Ingredients:
- 2 kg of mushrooms,
- salt,
- head of garlic,
- a bag of allspice peas,
- Bay leaf.
We soak the milk mushrooms for a day, wash them and sort them. We remove all broken or overripe fruits. Then we boil them for 20 to 30 minutes in salted water.
Then we drain this brine and take the pan. Put the mushrooms in it in layers, with the cap down, with the leg up. And we salt each fruit on both sides.
Put chopped cloves of garlic, lavrushka and a couple of peppercorns on them.
Then again a layer of salted mushrooms, on which we put a row with garlic, bay leaves and pepper. And so on until the ingredients run out.
We observe the principle: the largest and toughest fruits go to the bottom, and we spread tender and young mushrooms upstairs.
We cover the whole mass with a flat plate, on which we set the oppression. It can be a full three-liter jar, or it can be a saucepan filled with water.
We put it in the refrigerator and try it after five days. It turns out fragrant and very crispy.
Video recipe for salted mushrooms in tomato
For those who are looking for new interesting recipes, I advise you to pickle milk mushrooms in tomato juice. To make it clear, I give a video recipe, and also give a list of ingredients:
- 2 kg of mushrooms,
- 2 kg of tomatoes,
- 5 pieces of bell pepper,
- garlic cloves - 4 pcs.,
- salt,
- granulated sugar,
- pepper,
- Dill.
Tomatoes have a high acidity and they perfectly preserve mushrooms and protect them from spoilage.
The hot method of salting milk mushrooms with oil without soaking
And now I'll tell you how to cook pickled mushrooms quickly and without soaking. They turn out to be delicious and smell incredibly delicious.
0.5 liters. bank:
- milk mushrooms,
- 1 garlic clove
- 2 tbsp sunflower oil.
Brine for half a liter of water:
- ½ tbsp salt,
- ½ tbsp granulated sugar
- 2 lavrushkas,
- 12 black peppercorns
- 2 inflorescences of a carnation,
- ½ tsp dill seed
- vinegar 70% - 0.5 tbsp. l.
We put the mushrooms to soak and with a knife we scrape off the upper film, clean the leg and remove the lower plates, because there is a lot of sand in them.
Cut large caps into smaller pieces.
We put the fruits in a saucepan, fill with water and put on the stove.
In the process of boiling, foam appears, it must be removed.
After boiling, cook for 15 minutes.
Then we discard them in a colander and rinse with cold water.
Fill them with cold water. After boiling, we reduce the heat and cook for half an hour.
Then rinse again with cold water.
Pour 0.5 liters of water into a saucepan, 0.5 tbsp. salt, sugar, peppercorns. Pour dill seeds, lavrushka.
Dip the mushrooms into the boiled marinade.
Then we turn down the heat and cook for another 15 minutes. Then pour out the vinegar essence and let it boil for another 1 minute.
Sterilize the jar and boil the lid. Pour the garlic into it.
We fold the fruits and fill them with marinade.
Add vegetable oil on top. We tighten the covers.
We remove the mushrooms "under a fur coat" until they cool down, and then into the cold basement.
Homemade vinegar recipe for iron lids
For the winter, we most often use iron covers. Nevertheless, the jar is sealed with them and does not interact with air. After all, we know that as soon as the mushroom sticks out of the brine, it instantly becomes covered, first by bloom, and then by mold. We take vinegar as a preservative. In the recipe, I will give the amount of essence and 9% vinegar.
Traditional composition:
- milk mushrooms - 2 kg,
- water - 2 liters,
- 50 g salt
- 4 laurel leaves,
- 6 pieces of sweet peas,
- 6 inflorescences of cloves,
- 20 ml of vinegar essence 70% (240 ml of 9% table vinegar).
Pre-soak and clean the mushrooms.
Be sure to sterilize jars and lids.
Then we dilute 10 g of salt in 1 liter of water (from the indicated ingredients) and boil the milk mushrooms in it. You need to cook them for so long until they go down to the bottom.
Be sure to remove the foam.
Then we rinse the fruits under running water.
Pour 1 liter of water into a saucepan again, pour 40 g of salt and, if you want sugar, boil the rest of the spices.
We spread the milk mushrooms and cook for 10 minutes. Pour in vinegar and cook for another 10 minutes.
We put the mushrooms in jars, fill with boiling marinade and roll up the lids.
After 5 days, the jars can be removed to the pantry.
How to salt raw milk mushrooms with citric acid and cinnamon
We used to put cinnamon in desserts and sweet dishes, for example, in. And, it turns out, she really emphasizes the mushroom taste. But we need real sticks of this dried spice. They are much richer in aroma and give it away longer.
The recipe contains vinegar. We will use it only when boiling mushrooms so that they acquire a pleasant sourness.
Composition for 1 kg of mushrooms:
- water - 2 liters,
- salt - 25 g
- 4 laurel leaves,
- 6 balls of allspice,
- half a cinnamon stick,
- 20 ml table vinegar
- citric acid - 3-4 g.
We prepare milk mushrooms. We sterilize jars and lids.
Boil the mushrooms in a liter of salted water and 10 g of salt for 15 minutes. We remove the foam.
We discard the fruits in a colander and do not rinse.
Cook the marinade from a liter of water and a tablespoon of vinegar. Add lavrushka, pepper and cinnamon to it. We are waiting for the brine to boil and lay the milk mushrooms. Cook for 20 minutes.
We fill the jar with mushrooms, pour citric acid on them and fill with boiling marinade.
We close the lid and put it to sterilize in a wide saucepan. At the bottom of which they laid a rag. And fill the cans up to their shoulders with warm water.
Sterilize 30 minutes after boiling. We take out the containers, tighten the lids and put them under the fur coat. In a day we go down to the basement.
When salt mushrooms, it is important to remember that they need to be poured with brine to the top, otherwise they will then darken.
And also citric acid gives the caps a whitish color. This remark can be used by those who love light milk mushrooms.
Autumn is coming and the harvest season is in full swing. Therefore, all the housewives do their best to pamper their relatives in winter with pickles and mushrooms with sour cream. Enjoy your cooking!
