Tips for storing salted mushrooms at home. How to store milk mushrooms after cold salting How to store salted milk mushrooms in a jar

“Salted milk mushrooms are something better than all mushrooms!” - noted in one of the children's poems. One of its features is that it is not stored fresh. Indeed, these mushrooms have long been known for being consumed mainly in pickled form. Today they are fried, boiled, pickled. But most people traditionally prefer to eat these mushrooms salted. Let's figure out how to store salted milk mushrooms after pickling.

About harvesting methods

Milk mushrooms, and indeed all their brothers, are salted hot and cold. In homes, this pickle is stored in the refrigerator. They are also pickled and frozen. Let's take a closer look at all the methods.

Hot salting method

There are certain rules for preparing salted milk mushrooms for the winter by boiling.

We clean the milk mushrooms, place them in a suitable container, wash them with cold water and leave them like that for a while (this could be a day).
The next day, wash the mushrooms, each individually, with tap water using an ordinary sponge. We send clean milk mushrooms to boil. Keep them at a low boil for 20 minutes. We filter the water from the mushrooms, cool it and put it in the refrigerator. This way it can be well preserved.

Add 2 tbsp to the bottom of the container where the milk mushrooms will be salted. l. salt, then sprinkle it with dill seeds, and place the cloves of peeled garlic on them. We begin to lay out the cooled milk mushrooms, caps down. Lay out a layer and sprinkle with salt.
.When everything is placed, place a plate on top of the pickles, and a jar of water on it. The liquid, which, under the weight of the load, will begin to release from the milk mushrooms after some time, should come out from above.
Let the pickle sit for 2-3 days. After this, the products must be placed in prepared glass jars and stored.

They can be consumed within a week, but they will become completely salty in a few months.

Cold pickling

The cold method is when raw mushrooms are salted. Such mushrooms can be consumed only after 60 days.

Preserve milk mushrooms at home, taking into account their quantity and the container required for this. If these are barrels or large containers, then you will need a cellar. Salted milk mushrooms can also be placed in glass jars, covering the contents with a cabbage leaf and then closing with a plastic lid. But then it is better to store them longer in the refrigerator. Be sure to ensure that the mushrooms are completely covered with brine. In a word, when planning to salt milk mushrooms for the winter, start by choosing a storage location.

Pickled

You can also pickle milk mushrooms. It is easier to store mushrooms processed in this way. Since you can keep rolled up jars even at room temperature. But then the shelf life of pickled milk mushrooms will be about several months. And they will last up to a year in the refrigerator.

Keep it fresh

How to store milk mushrooms fresh? Unfortunately, like all mushrooms, they do not last long.

They will last a day at most in a cool, dark place. Whether it's a refrigerator, cellar or basement. They cannot be stored longer! They will begin to produce toxic toxins. That's why it's so important to process them or cook them immediately after picking. Or at least in 10-15 hours.

Freezing

These mushrooms do not like drying, so it will not be possible to prepare them as tubular types. It is better to pickle them, but there is another popular method of preserving milk mushrooms - freezing.

You can freeze raw, fried or boiled mushrooms. Each type of storage has its own specifics:

Boil the mushrooms for 10-15 minutes, bringing them until half cooked. After defrosting, the mushrooms need to be boiled for another 10-15 minutes, this will help remove any remaining bitterness. Next they are washed and cleaned.
Then fry for 20 minutes until the liquid has completely evaporated. Next, all you have to do is pack it into containers and freeze.
Raw mushrooms are also frozen, after peeling them and cutting them into small pieces. After defrosting, you can eat it as usual: fried, stewed or boiled.

It's important to follow the rules

How to properly and efficiently store milk mushrooms after salting, they tell the tips according to which you should:

pay attention to sterility - different containers can be used to store pickles (barrels, tubs, buckets and pans), they can also be kept in jars. Rinse the container that will be used well, pour boiling water over it, dry it, and in addition, sterilize the jars;
choose the right place for storage: in the apartment - a refrigerator or a balcony, but in this case the jars should be placed in boxes, having previously been insulated (in no case should the mushrooms be allowed to freeze). When there are a lot of mushrooms and we are talking about barrels or other impressive containers, then the milk mushrooms are sent to the basement or cellar;

maintain a certain temperature - where long-term storage of salted mushrooms is expected, the thermometer should show from 0 to + 6 ° C. At temperatures higher or lower, storage conditions are violated;
do not allow the brine to stagnate - you need to shake the jar or transfer the mushrooms every day;
get rid of mold in a timely manner - a slotted spoon is usually used for this. By the way, to prevent mold from appearing, you should always add a small amount of vegetable oil to it.

As for how long to store salted milk mushrooms, the shelf life of these mushrooms should not exceed six months. And in the refrigerator - even less. Therefore, salted milk mushrooms should be consumed within 1-3 months.

Milk mushrooms have always been one of the important dishes in old feasts and played an important role in winter preparations. And now many housewives pickle milk mushrooms for the winter. But in order to prevent the risk of contracting various infections, including botulism, you need to know exactly how to store salted milk mushrooms. It is also necessary to monitor the shelf life. And then you can confidently treat yourself to your favorite snack.

In order for salted milk mushrooms to last longer and not spoil, you should follow a few simple recommendations.

Take care of cleanliness

To pickle mushrooms, you can use various containers: barrels, tubs, enamel buckets and pans. Glass jars also work well for milk mushrooms. The container that you are going to use for storing mushrooms must be thoroughly washed, scalded with boiling water and dried. The jars also need to be sterilized.

Choose a cool and dry storage location

A refrigerator is perfect for this in an apartment. You can put jars of mushrooms in the compartment for fresh vegetables and fruits, where they will have the most optimal conditions.

It is possible to place containers with milk mushrooms on the balcony. But first they need to be packed in boxes insulated with old blankets or sawdust. Mushrooms should not be allowed to freeze.

Large batches of milk mushrooms are placed in the cellar or basement.

Maintain optimal temperature conditions

The air temperature in the place where milk mushrooms are stored should not exceed + 6 °C, but also not fall below 0 °C. In the heat, salted mushrooms can sour and spoil. In the cold they will freeze, become brittle and tasteless.

Don't let the brine stagnate

It is advisable to shake the container with salted milk mushrooms or transfer them weekly.

Important: mushrooms should always be in brine. If some of the liquid has evaporated, then it is necessary to compensate for the loss - pour in cooled boiled water.

Remove mold in a timely manner

It is usually removed using a slotted spoon. If mold reappears or there is a large amount of it, proceed as follows: the entire brine is drained, and the mushrooms are washed in boiled but cooled water. Then the milk mushrooms are put back into the prepared clean container and filled with new brine, after having cooled it.

To prevent mold, add a little vegetable oil to the brine.

The nuances of storing milk mushrooms salted cold or hot

Depending on the salting method, not only the taste of salted mushrooms differs, but also the methods of storing the preparations.

Hot way

This method is used to pickle boiled milk mushrooms. After salting, they are distributed into glass jars, which are sealed with metal or polyethylene lids. Salted milk mushrooms will keep well in the refrigerator. After a week you can try the mushrooms, but it is better to wait 1.5 months, then they will be well salted and fully reveal their taste.

Note: the fact that the mushrooms are ready to eat can be judged by such clues as their settling to the bottom and the transparency of the brine.

Cold way

Designed for pickling raw mushrooms. Milk mushrooms salted using this method become ready for consumption only after 1-2 months. The storage method depends on what kind of dishes you choose. In this case, the temperature regime must be maintained from 0 to +3 °C.
It is better to store mushrooms in barrels and other large containers in the cellar. In this case, be sure to ensure that the milk mushrooms are always in the brine, but at the same time do not float to the top.
Mushrooms can also be placed in a glass jar, placing a cabbage leaf on top and closing with a plastic lid. Store this container in the refrigerator.

Shelf life of salted milk mushrooms

It is not recommended to keep containers with mushrooms for longer than six months. Also keep in mind that mushrooms are stored in the refrigerator for less time than in the cellar. It is advisable to consume cooked mushrooms within 1-3 months after pickling.

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.

Not every housewife knows how to store milk mushrooms after salting. Therefore, often difficult-to-prepare preserves turn out to be irretrievably spoiled and thrown away. This leaves a mark; you don’t want to harvest mushrooms for the next season. But it’s worth learning about how to store salted milk mushrooms after pickling, if only to try out the proposed methods in the coming season.

They are all quite simple and do not require the creation of any special conditions. Read the tips and put them into practice. Pay attention to this fact. Before storing milk mushrooms after cold salting, you need to steam all containers used with boiling water, especially for oak and aspen barrels.

Store salted mushrooms in a cool, well-ventilated area. It is best that the temperature there is maintained at 5–6 °C. It should not fall below 0 °C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 °C they will sour and spoil. When storing salted mushrooms, you should regularly check whether they are covered with brine.

Before storing milk mushrooms after cold salting, you need to learn one rule: mushrooms should always be in the brine, be immersed in it, and not float. If the brine evaporates and becomes less than needed, add cooled boiled water to the bowl with mushrooms. If mold appears, the circle and fabric are washed in hot, slightly salted water. Remove mold from the walls of the dishes with a clean cloth moistened with hot water.

Salted mushrooms are most often eaten as a snack.

They are also used to prepare fillings for pies, cold dishes, mushroom pickles, and soups.

All these various dishes are very nutritious and tasty. If you wash salted mushrooms in several waters or boil them in clean water or milk until the saltiness disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, solyankas, etc. Salted milk mushrooms are stored in glass jars, enamel buckets, wooden tubs or stainless steel tanks.

In enameled buckets, you should check the strength of the enamel: old buckets with damaged enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid) and forms toxic compounds. Wooden utensils must be new or always used only for storing mushrooms.

Tubs of pickled cucumbers or cabbage are not suitable, since mushrooms, when stored in them, acquire an unusual taste. Mushrooms spoil quickly in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed. Mushrooms left in open jars will quickly spoil. Before use, the dishes should be thoroughly washed as follows: keep in warm water for at least 8-10 hours, then wash in alkaline water using soda (based on 1 liter of water, 1 tablespoon of soda), pour over boiling water or boil in clean water (without additions) for 5-10 minutes, then let the water drain; Do not wipe with a towel. Mushroom containers are immediately washed and stored covered or upside down in a clean, dry room with good air access.

Wooden dishes should be equipped with two lids: a small wooden circle that fits freely into the container, on which a pressure stone is placed, and a larger circle that completely covers the dish. Both lids are wiped clean with sand and soda water, doused with boiling water and allowed to dry. On the mushrooms, under a circle with pressure, place a clean, thick boiled napkin, completely covering the mushrooms. Clean washed cobblestones are used as oppression.

Metal oppression worsens the taste and color of mushrooms.

Glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic covers, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Tires and plastic plugs are soaked for 10–18 minutes in a soda solution, then rinsed in boiled water. Rubber lids and plugs are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin. Metal lids are washed with soda water, left in this water for 5-10 minutes, and then, changing the water several times, rinsed with boiled water and placed on a clean napkin. Mushrooms should be stored in a clean, cool, dark room. The most favorable room temperature is from +1 to +4 ºС. Mushrooms can be preserved for a long time if microorganisms are destroyed or their development is delayed.

How to store milk mushrooms after cold salting

Salted mushrooms are most often eaten as a snack.

They are also used to prepare fillings for pies, cold dishes, mushroom pickles, and soups.

Metal oppression worsens the taste and color of mushrooms.

Glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic covers, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Tires and plastic plugs are soaked for 10–18 minutes in a soda solution, then rinsed in boiled water. Rubber lids and plugs are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin. Metal lids are washed with soda water, left in this water for 5-10 minutes, and then, changing the water several times, rinsed with boiled water and placed on a clean napkin. Mushrooms should be stored in a clean, cool, dark room. The most favorable room temperature is from +1 to +4? C. Mushrooms can be preserved for a long time if microorganisms are destroyed or their development is delayed.

How to store salted black milk mushrooms after pickling

Before storing salted black milk mushrooms after pickling, you need to make sure that the mushrooms are completely cooked and the fermentation process has stopped. After salting, black milk mushrooms are stored in the same way as other milk mushrooms. Although the black milk mushroom is not one of the little-known edible mushrooms, when salted with garlic and spices it is in no way inferior to, for example, the yellow milk mushroom. When salted, the mushroom acquires a beautiful dark cherry color. A characteristic feature of black milk mushrooms is that they are very stable when salted and can be stored for years without losing their strength and taste.