Salting milk mushrooms for the winter in various ways at home. How to pickle milk mushrooms for the winter: simple recipes and methods

It’s worth noting right away that gruzi are not exactly edible mushrooms. Or rather, of course, you can eat them, but carefully, and only after preparation. And if the mushrooms were collected in the nearest forest not far from the city, then the basic rules cannot be neglected at all, since this can be dangerous to health and even life (mushrooms absorb everything from the soil and from the environment, including toxins, products decay and various exhausts).

So now details about the under cooking. Typically, milk mushrooms are soaked in water for 48 hours, and the water is renewed several times. Then it is advisable to boil the mushrooms a couple of times for 5 minutes (each time, of course, in new water). And only after that you can start cooking.

How are you ready?milk milk mushrooms? Firstly, you can cook soup from them. Secondly, such mushrooms can be fried, salted and marinated. In addition, this product is added to potatoes, meat and even pilaf. In general, use your imagination. But if you still have no idea, how to cook milk mushrooms, then we offer you several simple recipes for delicious dishes.

Salted milk mushrooms

• 1 bucket of milk mushrooms;
• 1.5 tbsp. salt;
• 4 onions;
• 1 head of garlic.

The mushrooms are first soaked for 2 days, then transferred to a container in which they will be salted (preferably a wooden one), and mixed with chopped garlic and onions, as well as salt. The top of the tub needs to be covered with a lid and pressed down so that the milk mushrooms give their own juice. After a few days you can try the dish. - a great snack!

Fried mushrooms

To prepare you will need:

• 500 g milk mushrooms;
• 1 bunch of parsley;
• 2 cloves of garlic;
• salt to taste;
• vegetable oil for frying.

After soaking (there is no need to boil the mushrooms), you need to cut the milk mushrooms and place them in a frying pan with heated oil, cover with a lid and leave to simmer for 10 minutes. Meanwhile, the garlic and parsley need to be finely chopped and then added to the mushrooms. You need to fry everything together until an appetizing golden crust. Don’t forget to salt the dish to taste 3-5 minutes before it’s ready. Ready!

Mushroom soup

To prepare you will need:

• 400 g milk mushrooms;
• 4 potatoes;
• 1 onion;
• 3 cloves of garlic;
• dill and parsley;
• salt;
• vegetable oil.

First, put a pan of water on the fire and bring it to a boil, and then add the peeled and cut into strips potatoes. The soaked mushrooms also need to be cut into strips and also added to the pan 5-10 minutes after the potatoes start cooking.

While the soup is cooking (another 15 minutes), you need to chop the onion and garlic and fry them a little in vegetable oil, and then add to the rest of the ingredients. The greens are finely chopped and also added to the soup. Then the heat is reduced to low, the pan is covered with a lid, and the soup simmers for another 10 minutes. When serving, you can add sour cream. Bon appetit!

Pickled milk mushrooms

How to cook pickled milk mushrooms? To prepare you will need:

• 2 liters of water;
• 3 kg of milk mushrooms;
• 100 ml vinegar;
• 10 black peppercorns;
• 4 cloves of garlic;
• 6 tsp. salt;
• 2 cloves.

Try cooking. Take the recipes into service and make your loved ones happy!

With the onset of the mushroom season, families went into the forests and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only white mushrooms, milk mushrooms and saffron milk caps. And it’s not surprising, because real whites, milk mushrooms and saffron milk caps do not have poisonous counterparts. Therefore, there is no information about mushroom poisoning in Russia until the middle of the 18th century.

In Russian national cuisine, mushrooms have always been given a special place and there were many recipes with them. These include pies, soups, hodgepodges, roasts... Salted mushrooms - aromatic milk mushrooms - were especially valued, they were even exported to neighboring countries.

There are two ways to prepare milk mushrooms: the so-called “hot” method, when the mushrooms are pre-boiled, and the “cold” method, when the mushrooms are pickled raw. Today we will figure out how to cold salt milk mushrooms in jars. But it will take more than one day or even one week to treat yourself to such milk mushrooms.

And, of course, in order to prepare salted milk mushrooms in a cold way, we first have to go on a “quiet hunt”; milk mushrooms love to hide among pine needles or under leaves.

We clean the milk mushrooms and wash them from forest debris. To get rid of bitterness, milk mushrooms are soaked in water for 2-3 days, changing the water in the morning and evening.

At the first stage, we need to salt the milk mushrooms, so only mushrooms and salt are needed. We take salt that is not iodized and without any additives in the form of vitamins.

Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. True, I already do everything by eye, after several years I got used to it and learned how to do it. Pour a little salt into the bottom of the bucket and lay out the soaked milk mushrooms, salt again. And so layer by layer.

In the middle of the bucket, add a teaspoon of sugar for better formation of lactic acid bacteria. By the way, in the old days they used whey for this.

The bucket is filled with milk mushrooms. We put a plate and a small weight on top, which can then be increased. In this case, I have a carafe of water. Leave the milk mushrooms for a day.

After a day, a lot of fluid will be released.

At the second stage we will need aromatic leaves, spices, garlic and horseradish. We wash and clean everything. Cut the horseradish and garlic into slices. It’s good if there are oak or cherry leaves.

Place the salted milk mushrooms in jars, sprinkle with slices of garlic and horseradish, add peppercorns, blackcurrant and laurel leaves. We place the mushrooms more densely, but without fanaticism.

Close the lids, but not tightly. The process of salting and fermentation is underway, so brine may leak out. At this stage I place small plates under the jars. We send it to a cold place (refrigerator, balcony, cellar) for 30-40 days, where the salted milk mushrooms will reach the desired degree of readiness using the cold method.

Now you know how to cold salt milk mushrooms in jars. Bon appetit!

And this is for your mood! A squirrel picked mushrooms with us.

Milk mushrooms are a favorite of mushroom pickers. They are juicy, meaty, and have a special smell. Salting of mushrooms is most often carried out using a hot method, but other methods of salting delight mushroom eaters with a delightful aroma and unsurpassed taste. You need to figure out how to properly salt the gifts of the forests, and take note of some of the best recipes.

Every mushroom picker worries about how to pickle white milk mushrooms so as to remove their bitterness and specific smell. Since these mushrooms are conditionally edible, the method of hot salting milk mushrooms will remove their natural bitterness and eliminate the specific smell in the best possible way.

Salting milk mushrooms hot is very simple, for this you will need:

• white milk mushrooms (1 kg);
• salt (60 g);
• garlic (4 cloves, you need to take larger ones);
• black currant leaves (10 pcs);
• dill (3 overripe umbrellas);
• black peppercorns (10 peas).

Now a step-by-step pickling recipe:

1. Thoroughly clean the mushrooms from plant debris, which sticks to them very well, especially on the caps.
2. Cut off the legs, leaving no more than 1 centimeter at the base. You should carefully examine each mushroom, cut out rotten areas and wormholes, if any.
3. Wash the mushroom caps well in water; there should not be the slightest debris or dirt left on them.
4. Smaller specimens can be left whole, but larger ones must be cut into two or more parts depending on their size.
5. Place the prepared mushrooms in a saucepan and add water, you can add some salt. Then bring to an intense boil and hold for another 5 minutes. The foam formed during the process must be removed.
6. Catch the mushrooms in a colander and rinse thoroughly with cold water: this way they will cool faster and drain better.
7. Add a little salt to the bottom of a sterilized jar, then 2 peppercorns, 1 dill umbrella, 2 blackcurrant leaves and lay out the first layer of mushrooms. Then repeat the ingredients again: salt, pepper, dill and so on. It is worth paying attention that the mushrooms should be packed tightly.
8. Pour the contents of the jars with the mushroom broth that remains after cooking (do not pour it out under any circumstances). Wait until the air comes out. This will become noticeable when bubbles begin to rise to the surface of the jar.
9. Seal the jars, cool and place in a cool place for storage. It is important to note that metal lids are not suitable for the hot method of salting milk mushrooms.
10. The mushrooms should stand for more than 1 month: this way they will be well salted and will delight you with their taste and aroma. This method can also be used to salt dry milk mushrooms.

Cold method

Unlike the first, hot method of salting milk mushrooms in jars, the cold method eliminates their heat treatment.

How to salt milk mushrooms in a cold way without cooking? This is quite easy to do. The recipe for cold salting of milk mushrooms differs in the duration of salting, which takes more than 2 months at a certain temperature (no more than 10 degrees).

Preparing mushrooms is similar to the first method: they are cleaned, washed, cut, and carefully examined for spoiled ones.

Place on the bottom of an enamel pan:

• allspice peas;
• horseradish (it is better to take both roots and leaves);
• bay leaf;
• cherry and black currant leaves (you can also take black currant branches);
• dill;
• carnation;
• caraway;
• garlic.

All ingredients are added to taste, but it is important not to overdo it so as not to overwhelm the taste of the mushrooms.

The next step is based on laying out the mushrooms with their caps facing up. Table salt must be added to each individual layer. The approximate amount of salt per 1 kg of milk mushrooms is 50 g. Cover the contents with a non-synthetic cloth, then a lid and put pressure on it. If cold salting of milk mushrooms is done in jars, you can use a simple bottle instead of pressure. Every day, under pressure, milk mushrooms will increase in juice and sag. Therefore, dry or raw mushrooms can be constantly added to the pan in layers until it is completely filled.

How to pickle milk mushrooms cold using other recipes? There is another proven method of cold pickling. Pickling dry milk mushrooms is similar to preparing fresh ones. It involves sprinkling every 2-3 layers with spices and salt. When all the milk mushrooms are placed in a pan, they are filled with boiled, pre-cooled water. Then a circle and a bend are placed on top. It is important to ensure that each mushroom is completely in the brine: this is the only way to pickle all the milk mushrooms.

When the mushrooms begin to settle, you can add fresh ones. Close the container tightly and put it in a cool place.

There are a huge number of recipes with the addition of salted white milk mushrooms. They can be served as a separate dish with sunflower oil, onions, potatoes, and sour cream. Soups with the addition of pickled mushrooms, pre-fried in a frying pan, are also very tasty. Any dish with their participation will be tasty and aromatic.

Extraordinarily delicious recipe

Every lover of canned and delicious food should know several options for how to properly salt milk mushrooms at home. Having several pickling methods in stock, you can always give preference to one or the other and delight your guests and loved ones with delicious food during the long winter days. The following recipe will tell you how to salt milk mushrooms without spices and herbs, using only salt.

This recipe for pickling milk mushrooms is the most economical. It only requires 5 kg of fresh mushrooms and about 300 g of salt.

It is necessary to pickle mushrooms by adhering to the following rules:

1. Peel and rinse each mushroom. This must be done with special care, paying close attention to the caps. Then cut large specimens into pieces.
2. Well-prepared mushrooms are placed in a container (it can be a bucket or basin). Fill the contents with cold water. Since water is heavier than mushrooms, they will float. Therefore, you need to put something flat on top and press everything with a heavy object so that all the milk mushrooms are under water, but at the same time not pressed down. When the mushrooms are completely hidden in the water, the process of soaking them will begin.
3. Soaking lasts 5 days, and it is necessary to change the water daily. This should be done as foam appears on the water, which indicates that it is time to refresh the liquid. If this signal is ignored, the gifts of the forest will simply turn sour and their further use will be impossible.
4. After 5 days, the soaking process ends. The only thing: you still need to try a cut of the mushroom on your tongue to make sure that all the bitterness is gone.
5. Salt the milk mushrooms well and place them in a bowl. It is important to know that you cannot use iodized salt to pickle mushrooms, otherwise they will turn black.
6. Place a circle on the basin and place the heaviest possible object on it so that the mushrooms are under good pressure. This process takes 3 days; the milk mushrooms must be stirred once a day. During this time, the gifts of the forests will release juice, which, mixed with salt, forms a brine, where they will be salted.
7. After three days, the mushrooms are packed tightly into jars. Lids can be used with either screw threads or polyethylene ones.
8. The product must be stored for at least a month.

That’s the whole secret of how to deliciously pickle milk mushrooms for the winter.

Altai way of salting

The oldest recipe from the Altai region will tell you how to salt milk mushrooms in a barrel. This method of pickling is very simple, although the soaking takes quite a long time.

How to salt white mushrooms in a barrel? For this, the same classic ingredients are used as for previous salting methods. Here you will need:

• fresh mushrooms (the quantity will already be impressive - 10 kg);
• 400 g salt (necessarily non-iodized);
• green dill (35 g);
• chopped garlic (40g);
• horseradish root, grated (20 g);
• 10 bay leaves;
• allspice (40 g).

Salting process:

1. Preparing mushrooms (everything is exactly the same as in the previous methods).
2. Place the prepared mushrooms in a bowl and fill with cold water.
3. Soak for about 4 days, changing the water at least once a day.
4. After soaking, the mushrooms must be placed in a sieve or colander to drain all the remaining liquid.
5. The barrel must be prepared in advance: rinse well, pour boiling water over it and dry.
6. Layers of mushrooms, spices and salt are laid out until all the ingredients are in the barrel.
7. The top layer is covered with clean cloth, a pressure circle is placed on top and a heavy load is placed. Particular attention should be paid to the fact that if the load is not heavy enough, the mushrooms will not release juice.
8. During salting, the contents of the barrel will gradually decrease, so mushrooms can be added if desired.
9. After 25 days, the dish will be at the complete disposal of those who want to enjoy it.

This Altai recipe is quite easy to prepare and, thanks to the large number of mushrooms, allows you to enjoy their great taste for a longer time.

You can prepare milk mushrooms for the winter using many methods: salting milk mushrooms hot, cold, according to the Altai recipe. All of them will delight you with a delicious taste in winter and will decorate any table. The main thing is to follow all the rules stated above.

Bitter pungent taste and elasticity milk mushrooms They create a lot of trouble for housewives in the kitchen, especially when preparing for the winter. I want to get rid of the bitterness caused by the milky milk, and at the same time preserve their original hardness. Despite these contradictory properties of mushrooms, they still find their place in many dishes. In addition, lovers of “silent hunting” value them for their richness in vitamins and proteins, as well as for their calorie content, which is equivalent to meat. We managed to collect advice from experienced chefs and learn in detail how to prepare delicious milk mushrooms for the winter.

Drying milk mushrooms

Like any mushrooms, these representatives of the Russula genus are very demanding on the drying process, which can be carried out not only under the influence of sunlight, but also in the oven, over a fire.

Important! Due to their taste characteristics, milk mushrooms are included in the list of conditionally edible mushrooms. They are not toxic or hallucinogenic, but are suitable for consumption only after special processing.

If, of the many ways to prepare milk mushrooms for the winter, you have chosen this one, before starting work you should have young and not flabby mushrooms collected in sunny weather. Select undamaged specimens, carefully inspect them, and clean them of any remaining leaves and soil. After this, wipe with a damp cloth, but do not wash. Water is very quickly absorbed into the structure of forest trophies, as a result of which they lose their taste properties, and over time they can become moldy and crumble. Large mushrooms should be divided in half and the stems of all should be cut off.

Now it’s time to decide where you will harvest milk mushrooms for the winter.

How to dry milk mushrooms naturally

Mushrooms strung on pre-prepared rods made of stainless materials or raw threads are hung in the air on a sunny day or in a well-ventilated dry room. It is advisable that drying takes place away from the road, in a place protected from wind and dust. The ideal option is an attic or roof.

To cook milk mushrooms in the air and the sun, you can use a wooden sieve, a sheet of plywood, or even an ordinary table. In these cases, the workpieces are spread out in a thin layer and care is taken to turn them over in time. Mushrooms need sunbathing until they lose their juiciness and become dry and brittle. In good weather, sometimes a day is enough for this.

How to dry milk mushrooms using the oven

When the dampness outside does not allow for natural cooking, dry the milk mushrooms in the oven. First, they are kept at temperatures up to 50 degrees and
placed at the top of the oven. And when the moisture has evaporated, after about 4 hours, the temperature can be gradually adjusted to 75 degrees and moved lower. Don’t forget to turn the milk mushrooms over and make sure they don’t steam. It is recommended to dry them at the original temperature. If you want to dry several baskets of forest products, you can, without waiting for the first baking sheet to complete the process, place the second one in the top row. But remember that for each batch the equipment must be washed and wiped dry.

Did you know? Gourmets refuse dried mushrooms, believing that during processing they lose their taste and acquire an unpleasant dark color.

Ready mushrooms are placed in plastic bags and stored away from strong-smelling foods. Before eating, be sure to wash them thoroughly and soak them in water for several hours so that their inherent bitterness goes away.

How to pickle milk mushrooms for the winter

Many people love salted milk mushrooms due to the variety of recipes for preparing them for the winter. It is these preparations that enjoy great success among chefs of all levels. Depending on taste preferences, there are several pickling techniques. And the risk that the mushrooms will turn out tasteless is almost always eliminated.

How to prepare milk mushrooms for pickling for the winter

Forest trophies will acquire a delicate spicy taste only after performing some culinary tricks. During the preparation process, as usual, they need to be sorted, sorted, cleaned of soil residues and weighed. Immediately throw away mushrooms covered with spots, with insects or worms living in them. Then rinse everything selected thoroughly, preferably in running water using a washcloth or toothbrush. Clean mushrooms are left to soak in an enamel pan for three days.

Moreover, the water needs to be renewed daily every 4 hours. If the kitchen where the container is located is hot, two days will be enough. Check readiness by chewing a small piece of mushroom. If they are not bitter, they are washed thoroughly and large specimens are cut roughly.

How to salt milk mushrooms for the winter in a cold way

Before preparing milk mushrooms for the winter using this technology, it is important to take their soaking seriously - this will affect their taste. Traditional recipes for simple salting do not require excess ingredients.

To prepare you need:

• 2 cups table salt;
• old dill stems without caps;
• several cherry leaves (can be replaced with currants);
• horseradish leaves;
• several cloves of garlic;
• 5 kg of milk mushrooms.

Salt the milk mushrooms and transfer them to the prepared container. A wooden tub or an enamel pan will do. It is important that the dishes are free of cracks and rust stains. Dip small mushrooms in salt, each separately. Then generously top them with garlic and chopped horseradish. To prevent your pickle from darkening, experienced chefs recommend loosely tying it with gauze and placing all the remaining leaves on top, including horseradish.

Then we cover it with a plate (if we are talking about a saucepan) or a mug, and pour something heavy but small on top, so that the mushrooms will soon drown in the brine that will be released. We send the barrel to the cellar and make sure that mold does not form on top.

If you are salting milk mushrooms cold for the first time, remember: to avoid this, the top layer should always be in brine. In a month, you will be able to diversify your table with pickles. The finished mushrooms amaze with their white, fleshy pulp and taste; they are transferred to glass jars or left in a tub.

Important! Under no circumstances should you seal the salted milk mushrooms with a tight lid. This promotes the development of microbes that cause botulism and poisoning.

Salted milk mushrooms are used to prepare simple salads, holiday dishes, various snacks and savory dietary cutlets. It is also served as a separate dish with sunflower oil and onion.

How to pickle milk mushrooms using the hot method (in jars)

This method is created for impatient mushroom lovers. You will be able to savor the delicious milk mushrooms in just a few weeks. The technique is also considered safer, because during harvesting the mushrooms undergo heat treatment. Salting milk mushrooms using a hot method is also not troublesome. The composition of the marinade can only consist of vinegar and salt, or it can be supplemented with laurel leaves, currants, cherries, horseradish; cloves of garlic, dill, allspice or black pepper. You can expand the ingredients according to your taste.

To marinate mushrooms according to the classic recipe you need:

• currant leaves;
• 2 tablespoons salt;
• 1 kg of milk mushrooms;
• 1 liter of water;
• 6 tablespoons vinegar;
• 2 tablespoons sugar.

Cut the prepared mushrooms and place them in a pan with water. After boiling, cook for another 10 minutes, removing the foam. Mix salt and sugar with water, add vinegar and put on fire. When it boils, add the mushrooms and boil for about 20 minutes. After that, transfer to jars and roll up the lids.

When choosing a cooking method, many are interested in how to store salted milk mushrooms. When compared, the cold method loses. Such mushrooms can remain in the cellar for no more than six months, and pickled ones won’t go bad for a year. True, in both methods their hardness is lost; the pickles are suitable for filling in pies and soup.

Methods for freezing milk mushrooms

When frozen, inexperienced mushroom pickers often pierce. Subsequently, after defrosting, milk mushrooms look like something slippery, gray and unpleasant.

Obviously, this method is not easy and requires certain knowledge:

1. Milk mushrooms are wet mushrooms. If you put them in the freezer without pre-treatment, they will retain their natural bitterness and will be unusable.
2. The less porosity, the more suitable the mushroom is for freezing.
3. Before freezing, milk mushrooms must be sorted by size. Large ones are cut into pieces.
4. When frozen, mushrooms can be stored for no more than four months at a temperature of -14 degrees.
5. Mushrooms can only be thawed once.
6. When defrosting, milk mushrooms do not thaw in the microwave or oven.
7. Before freezing, milk mushrooms are boiled, fried or simply scalded.

In Rus', milk mushrooms were once considered the “King of Mushrooms” and were ahead of even boletus . Milk mushrooms were salted in large quantities for the winter, and then snacks, salads, okroshka were prepared from them, and pies were baked with them.

In those days there were no freezers or seaming machines, so salting milk mushrooms, like drying mushrooms , were the only way to preserve valuable products, the season for which is very short. It’s a good idea for us to remember how to salt milk mushrooms for the winter. After all, even with modern gastronomic possibilities, salted milk mushrooms remain one of the best delicacies of Russian cuisine.

How to salt milk mushrooms for the winter

Hot salting of milk mushrooms

When using the hot salting method, milk mushrooms are not soaked. The bitterness is removed by boiling for 20-30 minutes. Afterwards, the water is drained, and the mushrooms are washed in cold water and placed in a colander. A large number of boiled mushrooms are hung in a bag made of rare fabric to drain the water.

Then the mushrooms are placed in jars, pans or tubs, sprinkled with salt at the rate of 50 g of salt per 1 kg of mushrooms. Garlic, onion, horseradish, tarragon, and dill are added along with salt. Boiled mushrooms are salted faster and are ready within a week.

With the hot method of salting milk mushrooms, a shorter heat treatment is used - blanching. To remove the milky juice, washed and peeled mushrooms are placed in boiling water for 5-8 minutes. For small quantities of mushrooms, use a colander. Afterwards, the milk mushrooms are immediately washed in cold water until they are cooled.

The mushrooms are placed in layers in a bowl, sprinkled with salt and seasonings: garlic, parsley roots, horseradish, dill, celery, oak leaves, currants, cherries are added. For 1 kg of mushrooms, 50 g of salt are consumed. Readiness occurs in 7-10 days. Store salted milk mushrooms in a cool place.