Hot salting of mushrooms in jars. Recipes for making brine for pouring milk mushrooms

Salted milk mushrooms in a hot way - very tasty treat, this method has many advantages. Mushrooms are fleshy in structure, an unpleasant odor disappears, when boiled, bitterness disappears, an amazing crunch, juiciness and aroma are preserved. And it is also the safest method of cooking mushrooms.

How to salt milk mushrooms in a hot way?

Hot salted mushrooms require careful preparation before rolling, as these mushrooms are very capricious. They must be soaked for at least 2-3 hours in cold, salted water. And if you decide to preserve in a cold way - then at least 3 days, while the water must be changed every 12 hours.

Hot method at home requires simple rules.

1. Clean from grass and debris, it is more convenient to do this with a toothbrush.
2. Remove the top film, carefully clean the core and between the plates.
3. Black milk mushrooms are more bitter, they need to be soaked longer, with a cold seaming method - a week.
4. The legs of mushrooms are not used for salting.
5. It is recommended to store salted milk mushrooms in a hot way for the winter for no more than a year.

More profitable are white mushrooms, they need to be kept in water less, and the cooking process is less complicated, the usual spices and preservatives are used. Many housewives sterilize mushrooms in brine, while hot in jars it turns out amazing in taste and fragrant.

Ingredients:

• mushrooms - 5 kg;
• salt - 15 tbsp. l.;
• parsley - 10 branches;
• garlic - 15 cloves;
• currant leaves - 15 pcs.;
• horseradish root - 20 g;
• bay leaf - 10 pcs.;
• water - 5 l.

Cooking

1. Soak mushrooms, drain.
2. Dilute the brine.
3. Boil the milk mushrooms for 30 minutes, removing the foam.
4. Put in a saucepan in layers, sprinkling with spices and salt.
5. Put under oppression for 3-4 days.
6. Transfer salted milk mushrooms in a hot way into jars and roll up.

Black mushrooms have been known for a long time, they are very common in Siberia, they are not only tasty, but even healing. They also retain elasticity, do not fall apart after cooking, are more fleshy. hot for the winter is more convenient than cold, mushrooms do not need to be soaked for a week.

Ingredients:

• mushrooms - 1.5 kg;
• water - 1 l;
• salt - 6 tbsp. l.;
• peppercorns - 15 pcs.;
• carnation - 1 pc.;
• bay leaf - 1 pc.;
• dill - 7 branches;
• oil - 50 ml.

Cooking

1. Clean mushrooms, soak.
2. Boil in salted water for 20 minutes.
3. Make a brine for mushrooms in a hot way by dissolving spices and salt in water.
4. Put the spices into a bowl.
5. Place the mushrooms, pour the marinade.
6. Press oppression for 3 days.
7. Arrange in jars, add oil on top.
8. Close with lids.

The easiest way is to salt dry mushrooms in a hot way for the winter, the caps of these mushrooms always have a dry surface, and it is much easier to clean them. And you don’t need to soak for hours, it’s enough to boil for 20-25 minutes. Although experienced mushroom pickers still recommend holding a couple of hours in salted water for reliability.

Ingredients:

• mushrooms - 1 kg;
• salt - 250 g;
• bay leaf - 1 pc.;
• currant leaves - 2 pcs.;
• cloves - 3 pcs.;
• water - 1 l.

Cooking

1. Peel the mushrooms, boil for 20 minutes.
2. Dilute spices in water, boil.
3. Boil milk mushrooms in the marinade for 30 minutes.
4. Strain, sprinkle with salt and spices from the broth.
5. Press with oppression for 3-4 days.
6. Distribute to banks.

Much more reliable - hot salting of mushrooms with vinegar, this preservative retains the nutritional properties of mushrooms longer. It also prevents the formation of harmful microorganisms, so a weak solution acetic acid will not be redundant. Mushrooms are soaked until the bitterness is gone, it is better to taste them.

Ingredients:

• mushrooms - 1 kg;
• water - 0.5 l;
• salt - 1 tbsp. l.;
• allspice- 6 pcs.;
• bay leaf - 3 pcs.;
• cloves - 3 pcs.;
• vinegar - 200 g.

Cooking

1. Boil mushrooms, arrange in jars.
2. Dilute salt and spices in water.
3. Add vinegar, pour.
4. Roll up salted milk mushrooms in a hot way for the winter with lids.

There is also such an option as quick salting of milk mushrooms in a hot way, after 20 days the workpiece can already be served on the table. Salt is needed large, not iodized, otherwise the mushrooms will turn black. It is necessary to lay out the banks tightly so that there are no air "pockets". You can also roll up with nylon lids.

Ingredients:

• mushrooms - 5 kg;
• water - 3 l;
• salt - 300 g;
• cherry and currant leaves - 5 pcs.

Cooking

1. Cut the soaked and boiled mushrooms.
2. Put on the leaves, sprinkling with salt.
3. Press down with oppression for 3 days.
4. Distribute to banks.
5. Dilute salt in water, boil, pour.
6. Roll up lids.

Most ancient way- hot salting of milk mushrooms for the winter in barrels. Our ancestors used only wooden containers. It must first be filled with water for a couple of days, then washed with soda and scalded with boiling water. It will turn out delicious if you prepare mushrooms with cabbage leaves- two pickles at the same time.

Ingredients:

• mushrooms - 3 kg;
• cabbage leaves - 6 kg;
• water - 5 l;
• salt - 200 g;
• garlic - 1 head;
• horseradish leaves - 4 pcs.;
• cherry leaves - 10 pcs.

Cooking

1. Pour milk mushrooms with water for a couple of days, under oppression.
2. Put cabbage leaves and spices on the bottom of the barrel.
3. Salting, place mushrooms in layers.
4. Make a brine, pour to the brim.

Salting raw milk mushrooms in a hot way may include not only standard spices. Everyone is used to putting cinnamon in sweets, and it also emphasizes the mushroom flavor. You need to use dried sticks, they are more concentrated, they give off flavor longer. Large milk mushrooms are placed at the bottom of the cans, and smaller ones on top.

Ingredients:

• mushrooms -3 kg;
• water - 2 l;
• bay leaf - 4 pcs.;
• salt - 25 g;
• allspice - 6 pcs.;
• cinnamon stick - 0.5 pcs.;
• citric acid - 5 g;
• vinegar - 1 tbsp. l.

Cooking

1. Boil mushrooms for 15 minutes in salted water.
2. Prepare a marinade from water, vinegar and spices.
3. Pour mushrooms, cook for 20 minutes.
4. Transfer to jars, add citric acid.
5. Fill with marinade.
6. Pasteurize hot-cooked salted milk mushrooms for 30 minutes.
7. Roll up the lids, turn over.
8. Cover with a blanket until cool.

Hot-salted mushrooms in jars are especially valued for their appetizing crunchiness. It is better to boil large portions in parts, after each time the water must be changed. In order for the mushrooms to boil well, there should be 2 times more water. Milk mushrooms prepared according to this recipe can be tasted in a week.

Ingredients.

IN ready-made they become fleshy, juicy and retain their unique aroma, which is always associated with nature and the forest. Recipes for salting milk mushrooms in a hot way are one of the simplest. They can be mastered not only experienced chef but even a beginner. At proper preparation these wonderful mushrooms will retain all their beneficial properties and acquire incredible taste and aroma.

Preparation for work

Before salting milk mushrooms in a hot way for the winter, you need to choose the right mushrooms and prepare all the other ingredients. The first step is to collect or buy milk mushrooms. The first option is more preferable, since you will know for sure that the mushroom is fresh and not collected in places with poor ecology. If you do not have such an opportunity, then you can buy mushrooms. In order to choose them correctly, you must follow some rules:

Before cooking this mushroom, you need to perform a number of preparatory measures. If you picked up mushrooms in the forest, then when you come home, you must immediately sort them out. From the total mass, spoiled, rotten and very small specimens must be removed. Next, you need to remove all plant debris (blades of grass, twigs, leaves) and clean the milk mushrooms from adhering earth and sand.

At the next stage of preparation, you need to thoroughly rinse the mushrooms under running cold water. During washing, you can simultaneously remove the top layer, in which all the dirt and harmful substances accumulate. Gently do this procedure not only with the leg, but also with the hat.

The sorted and peeled mushrooms are placed in a pot of water. Then a small weight is placed on top, which will prevent them from floating to the surface. It is very important that the oppression is not too heavy and does not crush the milk mushrooms with its weight. So they are left to soak for at least a week. Several times a day, you need to drain the old water and fill in new. After soaking, the mushrooms will lose all their bitterness, and they will become suitable for further salting.

Salting occurs in this way:

Quick salting

This is one of the fastest ways to pickle mushrooms. It contains a minimum of ingredients that correct proportions allow you to get a quality finished product. On quick salting there are 5 kilograms of fresh mushrooms and 250 g of coarse salt.

Mushrooms are salted in the following way:

Mushroom platter is prepared in the following way:

Preparation without vinegar

This recipe allows you to make a delicious pickle without the use of vinegar. Taste finished product will not suffer from this, but only benefit. A kilogram of fragrant mushrooms is prepared using the following products: four cloves of garlic, 10 peas of allspice, leaves black currant, dill umbrellas, salt.

Salted milk mushrooms will decorate any snack table. cook this gourmet snack quite easy. The most commonly used hot salting of milk mushrooms. When using this harvesting method, the bitterness inherent in these mushrooms is guaranteed to be removed, so you don’t have to worry that the pickle will turn out unsuccessful.

Milk mushrooms are conditionally edible mushrooms. This means that for safe consumption, they must be cooked properly. But improperly cooked milk mushrooms can cause serious poisoning.

First of all, mushrooms need to be cleaned. This is a rather tedious and painstaking work, since on the inside of the mushrooms there are necessarily particles of earth, needles and other forest debris. After clearing the mushrooms of debris, immerse the milk mushrooms in water. You need to use a large container so that the mushrooms are completely covered with water.

Soak for at least six hours, periodically changing the water. Such preparation allows us to solve two problems at once. First, the water will remove the dirt. Secondly, milk mushrooms will lose some of their bitterness.

Next, it will be possible to cut the milk mushrooms into several parts, but you can leave the mushrooms whole. They are cut, usually if they plan to salt in jars, since large mushrooms simply will not go into a narrow neck. When salting in a bucket or other container with a wide top, it is not necessary to cut the mushrooms.

When salting mushrooms, spices are used. Most often, dill is used - umbrellas and dry seeds, garlic, bay leaf, allspice and black peppercorns.

You need to store salted milk mushrooms in a refrigerator or cellar, the optimum storage temperature is + 3-5 degrees. It is impossible to freeze mushrooms or keep them warm, the workpiece will deteriorate. It is important to ensure that the mushrooms are constantly covered with brine. If there is not enough brine, you need to pour cold boiled water into the container with mushrooms. Salted milk mushrooms are served with onions and butter. In addition, they can be used to prepare salads and other dishes.

Interesting facts: despite the fact that the breast is only conditionally edible mushroom, it was highly valued by our ancestors. So in Siberia, the mushroom got the name "Kings of mushrooms."

A quick recipe for salting milk mushrooms in jars

To begin with, we present quick recipe preparation of salted mushrooms. With this method of preparation, I do not use long soaking. Mushrooms are spicy with a slight bitterness.

• 3 kg of mushrooms;
• 2 tablespoons of salt for each leaf of water;
• 5-7 oak leaves;
• 10 black peppercorns;
• 5 cloves of garlic;
• 5-7 dill umbrellas.

Read also: Salad from bell pepper for the winter - 8 recipes

Thoroughly clean the mushrooms from adhering debris. We soak them for 1 hour in water to make it easier to wash off the dirt, and gently clean them with a brush from grains of sand and dirt. Then rinse again by rinsing under running water. We cut the mushrooms into pieces so that they can be placed in glass jars.

Pour water into the pan, add two tablespoons of salt for each liter, put on fire. As the brine boils, put the prepared milk mushrooms. As it boils, we reduce the fire and cook, periodically removing the foam and stirring. Add bay leaf and peppercorns.

You need to cook until the brine becomes transparent, and the milk mushrooms themselves settle to the bottom of the pan. As a rule, it takes 20-30 minutes to cook. We shift the cooked mushrooms with a slotted spoon to a colander. We do not pour out the brine.

Let the milk mushrooms cool down a bit, then lay them out in jars, which were previously washed clean and warmed up in the oven. We filter the brine by putting clean, boiled gauze, folded in three or four layers, into a colander. Bring the filtered brine to a boil and pour it into jars.

We check that there are no voids left on the walls of the jar. If air bubbles are visible, shake the jar several times to remove them. Pour the brine so that it reaches the edges of the jar. We cover the jars with plastic lids, cool and put in the refrigerator or take them to the cellar. After 40 days, salted milk mushrooms are ready.

Salt black milk mushrooms in a hot way

If you have collected or purchased black milk mushrooms on the market, then you can pickle them according to the following recipe.

• 1.5 kg of black mushrooms;
• 4 liters of water (for cooking) and 1 liter for brine;
• 6 tablespoons of salt for cooking and 6 more spoons for brine;
• 50 ml of vegetable oil;
• 15 black peppercorns;
• 5 peas of allspice;
• 1 bud of cloves;
• 1 bay leaf;
• 5-7 dill umbrellas.

Thoroughly rinse and clean black mushrooms as above. Rinse the mushrooms well with a brush again under running water and put them in a container. Pour cold water and soak for three hours. This soaking removes bitterness. If you like the slightly bitter taste of salted mushrooms, then you do not need to soak the mushrooms, the main bitterness will go away when boiled.

Read also: Pickled cucumbers for the winter - 8 recipes

We put a large saucepan with 4 liters of water, add salt and bring to a boil. We lower the milk mushrooms into salted boiling water and cook for 20-30 minutes, removing the foam. The main readiness guideline is that the mushrooms sink to the bottom. Throw ready mushrooms in a colander.

Prepare the brine in a separate bowl. Pour a liter of water with salt into the pan, add bay leaf and both types of peppercorns. We boil the brine for five minutes, a minute before readiness we put dill umbrellas.

Many housewives prefer to use mushrooms for salting, they have a large nutritional value and amazing taste. In preparation winter preparations one of the most topical issues is: how to salt white milk mushrooms? This can be done using cold or hot way.

Preparing for salting white mushrooms

Before salting of white mushrooms is carried out, they are collected or purchased. At the same time, rotten and wormy mushrooms should be avoided, it is better to opt for small mushrooms or large ones, which should not be too old. Then they need to be properly prepared. In doing so, the following points are taken into account:

• first of all, you need to remove all the leaves, earthen debris;
• a knife in this case is also useful, they can cut off all rotten, wormy areas;
• then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
• the lamellar part must be washed under the pressure of water from the tap.

How to soak white milk mushrooms?

The peculiarity of this type of fungus is that white mushroom bitter. To get rid of bitterness, it must be soaked in cold water. In addition, this process will help get rid of specks. When conducting it, you need to take into account such nuances:

• for debris, they can be soaked for several hours, and then washed and processed;
• to get rid of bitterness, the process of keeping in water will be much longer - it will take 3-5 days;
• for all the time you will have to change the water several times, and rinse the mushrooms;
• Another way to soak when deciding how to salt white milk mushrooms is to put them in a bag of matting and keep them under running water for 3-4 days.

How to cook white milk mushrooms for pickling?

When salting white mushrooms is carried out, with a hot cooking method, it is important preparatory stage will pre-boil them. To do this, perform the following actions:

1. Boil white mushrooms in salted water, add a little vinegar so that the mushrooms do not turn black.
2. During cooking, be sure to remove the foam, then the marinade will remain white and transparent. As soon as it is completely cleared of foam, spices can be added to it.
3. Cooking white mushrooms takes only 10-15 minutes. As soon as the mushrooms sink to the bottom, and the brine becomes transparent, they are considered ready.

How to salt white milk mushrooms at home?

For housewives who want to pickle whites are offered in several options that involve cold and hot cooking methods. They have the following features:

1. In the first case, heat treatment of mushrooms is not used; the cooking process is based on keeping them under load for a long period of time.
2. With the hot method, if you are going to pickle white milk mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms must be mixed with salt and sent under oppression or boiled in brine and left under load for a day, then boiled again and put into sterilized jars.
3. When deciding how to salt porcini mushrooms at home, special attention is paid to dishes. It should be a glass or enameled container without splinters. The best container is a tub made of wood, which must be soaked so that it swells and prevents leakage.

Quick salting of white mushrooms

Busy housewives who do not have enough time to fiddle with salting for a long time should take note fast way cooking white mushrooms. This is the simplest option, which is one version of the hot method. The end result is a crispy, delicious snack. It will be ready in just a week, and the whole family will be able to enjoy its indescribable taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Pour 7 liters of water over white milk mushrooms and leave for 5 hours.
2. After the set time, pour in the remaining water and cook for 20 minutes.
3. Strain the water, cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days. Transfer to banks.
4. Further salting of white mushrooms at home occurs by keeping in the cold for 7 days.

How to salt white milk mushrooms in a cold way?

With the cold method, you can cook salted white milk mushrooms, the recipe of which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. They retain all the nutrients, and the milk mushrooms themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.

Ingredients:

• milk mushrooms - 4 kg;
• salt - 400 g;
• horseradish - 1 root;
• garlic - 6 cloves;
• cherry leaves - 4 pcs.;
• water - 4 l;
• dill - 3 umbrellas.

Cooking

1. Pour milk mushrooms with water for 3 days.
2. After this period, transfer to a clean bowl, add salt and spices. Place weight on top.
3. Place the container in the cold for a month.

White milk mushrooms - hot salting

The salty white method is especially suitable for busy housewives, because the whole process consists of just a few steps. Mushrooms need to be boiled, cooled and poured with freshly prepared brine, kept under pressure. This method is also good because the mushrooms are not bitter, but with a mild taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Cooking

1. Mushrooms pour water and leave for 5-6 hours.
2. Pour in the remaining water and boil for 20 minutes.
3. Drain the water, cool the mushrooms.
4. Make a brine of water, salt and spices, pour mushrooms over them, boil for 20 minutes. Install the load and leave for a day.
5. The last step, which includes this recipe for salting white mushrooms, is to boil them and put them in sterilized jars.

Salting white milk mushrooms using beets

One of the most interesting options- this is salting white milk mushrooms with beets. If you cook this root vegetable correctly, then it will save most of the useful substances and help fight various diseases. An appetizer is ideal as an addition to porridge or meat dishes. Incredibly tasty salads are obtained from a mixture of beets and mushrooms.

In this article, we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.

Juicy, fleshy and appetizing mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom "rating" of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt the white milk mushrooms at home, so that for the winter you have delicious treats with mushrooms.

Mushrooms make an excellent snack for alcoholic beverages, they are added to salads, pies and okroshka; and the amount of protein contained in them saturates the body with this nutrient.

Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot salting), milk mushrooms are soaked for 1-3 hours in cold, slightly salted water. Mushrooms that will be salted in a cold way must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot salting milk mushrooms are soaked for 1-3 hours, for cold - 3 days, for "dry" they are not soaked at all

Recipes

Milk mushrooms are traditionally salted in two ways: hot and cold. But the third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms in a hot way, it will not take much time, but the mushrooms will remain hard even after heat treatment, and cold way will provide you with tasty and resilient mushrooms, but they will take several days to soak. Which way is better - choose for yourself. Photo and video recipes will help you with this.

hot way

Hot pickling of white mushrooms in jars is the simplest recipe that does not require much time, special effort and expensive ingredients. With such salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt (1.5-2 tablespoons per 1 liter of water);
• black pepper in peas - 1-2 tbsp. l.;
• allspice in peas - 10 pcs.;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• dill - to taste;
• garlic - 4 cloves;
• blackcurrant leaf - 4 pcs.

The cooking time of mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For mushrooms, this is an average of 20 minutes, but readiness is best determined not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “drown”, then they are ready).

Cooking:

1. Dip the pre-soaked milk mushrooms in a large pot of water, where they should float freely (there should be at least twice as much water in the pan as mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several visits (after each serving, water must be poured out). Pour into the pan 1.5-2 tbsp. l. salt per 1 liter of water and leave to boil over medium heat for 15-30 minutes so that the salt dissolves and salts the mushrooms well. Stir gently from time to time.
2. Make a brine. Take another pot. For 1 liter of water, pour 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Put the brine on a small fire.
3. 15-30 minutes passed, all milk mushrooms “drowned”. Drain the water from the boiled mushrooms through a colander, then transfer them to a saucepan with brine and boil for 30 minutes.
4. Peel the garlic. Large cloves can be cut in half.
5. At the end of half an hour, remove the pan with brine and milk mushrooms from the stove, add garlic, mix.
6. Put washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with a not too heavy oppression so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can use ready-made milk mushrooms in a week.

Bon appetit!

cold way

Cold salting does not require heat treatment of mushrooms, but it will take a long time to wait for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!

Servings/Volume: 7-8 l

Ingredients:

• white milk mushrooms - 5 kg;
• rock salt - 250 g;
• garlic - 1 head;
• bay leaf - 5 pcs.;
• blackcurrant leaf - 5 pcs.;
• black pepper in peas - 1 tbsp. l.;
• horseradish, root - 1-2 pcs.;
• sugar - 1 tsp

Cooking:

1. Clean and rinse the milk mushrooms, then soak for 3 days, making sure to change the water twice a day.
2. At the end of the period, rinse thoroughly and salt the mushrooms again, pouring salt on the bottom of a clean enameled container. Put a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat the steps until the mushrooms run out. In the middle of the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
3. Cover the mushrooms with an inverted plate and lightly press down on it with a load (for example, three-liter jar with water), leave the container in this form for a day. After that, the milk mushrooms will allocate a large number of juice and will be ready for the next stage of salting.
4. Cut garlic and horseradish into thin slices. Spread the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
5. Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Put them in the refrigerator or cellar for a month. The temperature of the room where pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will turn sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their beautiful palatability. The upper mushrooms should not come into contact with air - keep an eye on this and constantly add brine to them, otherwise mold will quickly cover them. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.

Bon appetit!

Do not be lazy and perform additional "insurance" against botulism infection - pasteurization of filled cans (carried out immediately before their hermetic sealing).

Dry way

The third way of salting milk mushrooms is “dry”. Mushrooms are not only not soaked, but they are not even washed. They simply clean it of forest debris and earth and wipe it with a clean cloth.

Then they act as if salting in a cold way: they are placed in layers in a container, pouring coarse salt(not iodized), oppression is established and kept in a cool place for 25-30 days. Milk mushrooms at the same time secrete juice and settle. If it happens in a place where you can still pick up mushrooms, they can be added to the container ( enamel pan) in portions, again sprinkling with salt. And then already shift the mushrooms into jars and put in the refrigerator.

Cooked in a "dry" way, milk mushrooms turn out to be very tasty, albeit spicy, "for an amateur." Before eating, such mushrooms are washed, cut into slices, mixed with chopped onion and garlic and seasoned with vegetable oil.

Store salted or pickled milk mushrooms for no longer than a year.

Video

We offer you to watch a video that tells about another recipe for salting white milk mushrooms:

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. So long writes articles on the most different topics that is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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