How to pickle milk mushrooms in a cold way? A recipe from time immemorial

Mushrooms have always been respected in Russia. And they salted them, and fried them, and dried them. Mushrooms were wrapped in pancakes and stuffed with pies and dumplings, soups and cereals, served on the table both on holidays and on weekdays. They are very popular today. And salting mushrooms, although not the easiest way to prepare them for future use, but the result is - just delicious! Milk mushrooms are especially tasty in salting - large, fleshy, aromatic. Guests will be delighted with such a snack. How to pickle milk mushrooms will be discussed in our article.

Salting milk mushrooms in a cold way

Ingredients:

fresh raw milk mushrooms - 1 bucket;

water (cold) - 2-3 liters;

salt - 2 glasses;

black pepper (peas) - 1 sachet;

currant leaves - 20-40 pcs.;

dill umbrellas - 2-3 handfuls;

garlic - 3-4 heads;

bay leaf - 1 packet (10 g).

Step 1. Washing

Before salting, the milk mushrooms must be washed. Perhaps this is the most difficult process, and they do it in stages. First, prepare a bowl for rough washing, in which the mushrooms are washed with a sponge and brush and cleaned of dirt. You will also need a knife and a stream of water. At the same stage, you need to trim the leg at the base.

Step 2. Soaking

Soaking milk mushrooms is a must. Toxins will go into the water, as well as "milk" - after all, the milk mushroom belongs to the milky mushrooms. To soak, we immerse the mushrooms in clean cold water and press down with oppression, since the mushrooms do not want to sink. We leave it at least overnight, but better for a day (no more!).

Step 3. Final flush

The water in which the mushrooms were soaked must be drained; it cannot be used in cooking. And before salting, the milk mushrooms should be thoroughly rinsed again in clean water.

Step 4. The salting process

The main stage begins, which will require a large vessel. Salting black mushrooms can be done in a bucket, tub, barrel. Put the mushrooms in layers, plates up, pre-cut the large mushrooms into pieces. Salt each layer. Add peppercorns, a few bay leaves, chopped garlic. We lay the top layer with dill umbrellas, put oppression with a load on top. The mushrooms should let in abundant juice and be completely covered with it.

Step 5. Putting in jars

We lay out salted milk mushrooms in sterilized jars using sterile gloves, trying to place them more tightly. Pour brine into each jar, put dill umbrellas. We cover the jars with sterilized lids. We defend the banks for several hours, making sure that there are no smudges. We transfer to a cool place: basement, cellar or refrigerator.

Step 6. Further application

After 4-7 months of storage, the milk mushrooms will already be completely ready for use. Such salted milk mushrooms can be served with a side dish of porridge and potatoes or made from them soups, sauces, fillings for pies and dumplings.

Salted milk mushrooms - it's easy!

Of course, cold pickling is not the only way to harvest mushrooms. There are a great many recipes telling how to pickle milk mushrooms. As you can see, the process of cold salting of milk mushrooms is not at all complicated. The main thing is to collect a sufficient number of ripe, but not overripe mushrooms, rinse them thoroughly, and observe the proportions in cooking. Then you can pamper your family and surprise guests with delicious mushrooms for every holiday!