How to pickle mushrooms mushrooms at home. How to pickle milk mushrooms for the winter in jars, harvesting in hot and cold ways

Salting milk mushrooms in a cold way

Milk mushrooms have long been considered the most valuable and high-calorie mushrooms. Their nutrients are perfectly absorbed by the body, and any dish of salted mushrooms has an inimitable taste. Cold-salted milk mushrooms are especially tasty. Exactly cold salting contributes to the preparation of unusually juicy and aromatic mushroom dish. And although it is not easy to find rich "bulky places", it is still worth it, because the final result will exceed all culinary expectations. Lovers mushroom snacks milk mushrooms are especially revered, therefore, the technology of their salting is approached carefully and seriously. Among the colossal variety of recipes for the cold method of salting mushrooms, there is one good recipe, with simple ingredients. Ingredients for cold pickling of milk mushrooms:

• milk mushrooms - 5 kg;
• horseradish (leaves and root);
• garlic;
• cherry or currant leaves;
• dill stalks;
• salt of medium grinding - 2 cups;

Recipe for salting milk mushrooms in a cold way

The first thing to do with mushrooms is to wash and clean them. Further, it is already possible to shift the milk mushrooms into a deep and wide dish (pot, bucket, and similar volumetric containers). The dishes should be glass, enameled or plastic. Pour the mushrooms in a bowl with cool running water and cover with a voluminous non-convex plate, on top of which put some weight (for example, a full can of water) for oppression. Take the filled mushrooms to a cooler place (basement) and leave the milk mushrooms for 3 days. Change the water in the container with mushrooms at least 3 times a day. Between the mushroom layers, be sure to put chopped horseradish roots and peeled garlic to taste homemade for the winter from mushrooms it turned out to be more piquant, rich. All mushrooms must be covered with double or even triple gauze, on which horseradish (several leaves) must be laid out so that the mushrooms do not darken.

Cold salting of mushrooms

On top of the leaves of horseradish, you can spread the greens. It is necessary to press down the mushrooms from above very strongly so that a brine stands out from them, which completely covers the milk mushrooms. In this state, the mushrooms should stand quietly for up to 1 month in a cool place. Look sometimes at the top of the mushrooms so that they do not “peep out” of the brine and do not become dry, otherwise they may become moldy. After pickling the mushrooms, they will need to be transferred to sterilized jars and not closed with lids. You can not remove the mushrooms from the pickle container, just leave the bowl with mushrooms in a cold place. You should get clean and light mushrooms, but just in case, it is better to rinse the top mushroom layer. Such a cold salting of mushrooms makes an excellent snack and filling for caviar, salads and even meatballs from mushrooms. On any holiday or everyday table salted milk mushrooms will be an affordable and tasty luxury. Having tried such a cold mushroom pickle once, you will no longer be able to deny yourself the pleasure of feasting on this dish every year!

The recipe for salting milk mushrooms in a cold way with a photo

How to pickle milk mushrooms for the winter: video

This video describes in detail the process of pickling mushrooms, explains how to quickly and easily pickle mushrooms at home.

A simple recipe for salting milk mushrooms at home

You can diversify the table with mushroom delicacies at any time of the year. Using the procedure for salting milk mushrooms, you can prepare amazingly tasty and nutritious canned food. All available ways of salting milk mushrooms are described on this page. These are the most acceptable and practice-tested recipes for salting milk mushrooms, which guarantee high-quality and safe products. For pickling mushrooms, you can use various containers: glass jars, enameled wide pans, oak barrels, etc. Salting milk mushrooms at home should be done in compliance with the specified technology in order to eliminate the risk of infection with botulism.

For 1 kg of mushrooms - 2 tbsp. l. salt, 1 bay leaf, 3 black peppercorns, 3 pcs. cloves, 5 g of dill, 2 blackcurrant leaves.

For pickling boiled mushrooms, clean and sort the mushrooms. Rinse prepared mushrooms with cold water. Pour 1/2 tbsp. water (per 1 kg of mushrooms), put salt and put on fire. When the water boils, put the mushrooms, then carefully remove the foam, then put the pepper, bay leaf, other seasonings and cook with gentle stirring, counting from the moment of boiling. The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. Carefully transfer the cooked mushrooms to a wide dish so that they cool quickly. Transfer the cooled mushrooms together with the brine into barrels or jars and close. Brine should be no more than one-fifth of the weight of the mushrooms. Mushrooms happen, are ready to the use in 40-45 days.

Basic recipe for pickling mushrooms

Observing basic recipe pickling mushrooms, take 1 kg of mushrooms - 50 g of salt

Milk mushrooms should be put in cold water for 5-6 hours.

Place prepared mushrooms in rows in barrels or glass jars and sprinkle with salt. After salting, cover the mushrooms with a wooden circle that freely fits into a barrel or jar, and put a load on it. When the mushrooms settle, add new ones to them to fill the dishes. After filling the dishes, after about 5-6 days, check if there is a brine in the mushrooms. If there is not enough brine, it is necessary to increase the load. Before the mushrooms are ready, 1-1.5 months should pass.

For 1 kg of mushrooms - 50 g of salt

Another way to pickle mushrooms

We propose to consider another way of pickling mushrooms, which will be ready to eat after 30 days.

10 kg of mushrooms, 500 g of salt, 35–40 black peppercorns, black pepper, bay leaf, cloves.

Mushrooms are washed repeatedly with cold water. Pour water into the pan at the rate of 1 tbsp. for 1 kg of mushrooms, put salt and after boiling - mushrooms. During cooking, stirring, add spices and remove the foam. If the mushrooms are coarsely chopped, they should be cooked for a little more than 30 minutes, if finely - 15–20 minutes. Ready mushrooms sink to the bottom of the pan. After cooling, we put the mushrooms in a barrel, sprinkling with spices, and close the circle with a slight oppression.

Try salted mushrooms not earlier than a month later.

Delicious recipe for pickling milk mushrooms

In order to try this delicious recipe for salting milk mushrooms in practice, you should take: 10 kg of mushrooms, 400 g of salt, fragrant ground pepper, bay leaf, dill, garlic.

Pour all the mushrooms with cold water and put in a cold place for a day. Then we drain the water, rinse the prepared mushrooms with clean water and put them in a tub in layers, sprinkling each layer with salt and spices. Mushrooms are also kept under oppression. Mushrooms can be eaten after 1.5 months.

Salting mushroom mushrooms at home

1 kg of mushrooms, 40–45 g of salt.

Salting mushroom mushrooms at home should be started by first soaking them in cold salted water (980 ml of water, 20 g of salt) for 1-2 days in a cool room, changing the water at least twice a day. Place a layer of salt on the bottom of the container (barrels, pots, jars), then mushrooms with their caps down, layer thickness no more than 6 cm. Sprinkle each layer of mushrooms with salt and spices. After filling the container, cover the top layer with a cloth, put a wooden circle, and oppress it (well-washed granite stone). A few days later, the mushrooms will settle. Fill the vacant volume fresh mushrooms. After the second filling, stand for 5–6 days and check whether there is enough brine in the mushrooms. If it is not enough, the load should be increased. It is necessary to soak the mushrooms until the bitterness disappears completely.

Recipe for salting milk mushrooms at home

1 kg boiled mushrooms, 45–50 g salt, spices to taste.

According to this recipe for salting milk mushrooms at home, soak prepared mushrooms for a day in cold salted water (970 ml of water, 30 g of salt), changing it twice. Then rinse the mushrooms, boil for 5 minutes, drain in a colander, cool. When laying in a container, sprinkle with salt. Place currant leaves and spices on the bottom of the container and on top of the mushrooms.

Salting milk mushrooms in jars

To pickle mushrooms in jars, sorted mushrooms need to be soaked for 2-3 days in cold water, repeatedly changing it to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. Put the soaked mushrooms up to the brim in the prepared jars with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. for 10 kg. mushrooms 300 - 400 g of salt.

Spices and seasonings: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves and put on the bottom of the jar, on top, and also shift the mushrooms with them in the middle.

On top you need to put a wooden circle and a load. As the mushrooms settle in the jar, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place.

How to deliciously pickle mushrooms in a barrel

There are many ways to pickle Georgian mushrooms deliciously, and the container plays the role of the first violin in this process. For example, in oak barrel mushrooms always turn out juicy, crispy and fragrant. Mushrooms are thoroughly washed and soaked in cold, preferably running water. The term of soaking milk mushrooms is 2-3 days.

In clean scalded barrels, put salt and spices on the bottom, and then put mushrooms in rows, caps down, sprinkling with salt and spices.

Close the filled barrel with a circle with oppression. After 2-3 days, when the mushrooms give juice and settle, move the spices aside, and add a new batch of mushrooms to the barrel in the same order until it is full. Drain the excess brine that appears, but at the same time the top layer of mushrooms should be under the brine.

How to properly and tasty pickle milk mushrooms

For 10 kg raw mushrooms 450 to 600 g salt (2-3 cups).

Well, now the instructions on how to properly and tasty pickle milk mushrooms: it is described in detail what needs to be done for this. Peel mushrooms collected in dry weather, remove all damaged parts, rinse. Let the water drain in layers, sprinkling each layer with salt, put in large jars or a barrel. Fill the bottom with salt, put the mushrooms (caps down) in a layer of 5–6 cm and sprinkle with salt again. Sprinkle the top layer with salt more richly, cover with a clean napkin, and put a wooden circle with oppression on it. After a few days, the mushrooms will settle. Add a new batch of mushrooms or fill with mushrooms previously salted in another small bowl. The resulting brine should not be poured out, but used together with mushrooms or even without them - it gives pleasant taste soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.

Recipe for pickling milk mushrooms in jars

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

This recipe for pickling mushrooms in jars allows you to use them for food after a week. Boil clean and washed mushrooms in lightly salted water. Cool in cold water. On a sieve, let the water drain. Then put the mushrooms in a jar, mixing with salt, cover with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room - less. Put spices on the bottom of the dish or mix with mushrooms. After a week, the mushrooms will be usable.

The brine during the entire storage period should completely cover the mushrooms in order to avoid mold. If there is little brine and it does not cover the mushrooms, chilled salted boiled water should be added (50 g, i.e. 2 tablespoons of salt, are taken per 1 liter of water). During storage, fungi should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Step-by-step salting of milk mushrooms

For 10 kg of raw mushrooms, 400–500 g of salt (2–2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

Consider the step-by-step salting of mushrooms so that even inexperienced housewives can prepare this amazing nutritious snack. Blanch the peeled and washed milk mushrooms: place on a sieve, pour plenty of boiling water over it, keep it for a couple or put it in boiling water for a short time to make the mushrooms elastic. Then quickly cool, pour cold water or keep in a draft.

Put the mushrooms on the bottom of the barrel with their hats down and mix with salt and all spices. Cover with a towel, and put a lid on it with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. After 7 days, blanched mushrooms are ready to eat.

How to pickle milk mushrooms quickly and tasty

Do you know how to pickle milk mushrooms quickly and easily, using only the most simple ingredients? The secret is very simple. Soak the mushrooms for a day in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Then wash the mushrooms and boil for 5 minutes. After cooking, let the mushrooms cool and put them in a bowl, sprinkling with salt at the rate of 45–50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms.

Salting mushrooms in jars

To pickle mushrooms in jars, take: 1 kg of boiled mushrooms, 50 g of salt, spices to taste.

1. Soak the mushrooms cleaned from the ground, leaves and needles for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate. Put in jars in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.

2. Place the leaves on top of the mushrooms as well. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in brine. If there is no dive, increase the load.

7 recipes: “How delicious to pickle milk mushrooms in jars”

We offer 7 more recipes “How to deliciously pickle milk mushrooms in jars”: they all differ in their ease of use at home.

First recipe.

1 kg of mushrooms, 200 g of salt, garlic, parsley, horseradish, dill or celery stalks.

Blanch the peeled and washed mushrooms: place on a sieve, pour plenty of boiling water over it, steam it or put it in boiling water for a short time so that the mushrooms become elastic, not brittle. Then quickly cool, pour cold water or keep in a draft. Put salt, seasoning and mushrooms upside down on the bottom of the jars. Cover with gauze cloth, cover with oppression on it. After 3-4 days, blanched mushrooms are salted and suitable for consumption.

Second recipe.

Ingredients:

• 1 kg mushrooms,
• 5 bay leaves,
• 3 garlic cloves,
• 15 g dill seeds,
• 5-6 black peppercorns
• 60 g salt.

Cooking method. Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and ½ teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool.

At the bottom of the jar prepared for salting, put part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay the mushrooms in layers on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

Third recipe.
1 kg mushrooms, 25 g dill seeds, 40 g salt.

Cooking method. Soak mushrooms for 2 days in cold salted water (20 g of salt and 1 teaspoon of citric acid per 1 liter of water). During the soaking process, the water should be changed four to five times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their hats down. Sprinkle each layer of mushrooms (no more than 5 cm) with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, put a circle with a load and leave it at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also pouring them layer by layer with salt. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the bank, then it will be necessary to increase the oppression. Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready for use.

Fourth recipe.

Put spices at the bottom of the dish - blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves, etc. Place the mushrooms on the spices with their legs up in layers 5–8 cm thick, each sprinkled with salt.

From above, cover the mushrooms with a clean linen cloth, and then with a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which to put oppression - a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. Metal objects, bricks, limestone and easily collapsing stones cannot be used for oppression.

After 2-3 days, drain the excess brine that has appeared and add a new portion of mushrooms. Repeat this operation until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days a brine does not appear over the mushrooms, increase the oppression. Store pickled mushrooms in a cool place, periodically (at least once every two weeks) rinsing the wooden yoke and changing the napkin.

Fifth recipe.
For 1 kg of prepared mushrooms spend:

• 2 tablespoons of salt
• 2-3 bay leaves,
• 2-3 blackcurrant leaves,
• 4-5 cherry leaves, 3 black peppercorns,
• 3 cloves and 5 g dill.

Boil mushrooms for about 5-10 minutes. The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. Brine should be no more than 1/5 of the mass of mushrooms.

Mushrooms are ready for use in 40–45 days.

Sixth recipe.

Take 1.5 cups of salt for 1 bucket of mushrooms.

Soak the washed milk mushrooms for 2 days in cold water, every day, changing the water. Then put in rows in a wooden dish of non-resinous wood, sprinkling with salt. You can sprinkle them with chopped white onions. Thus, milk mushrooms will be ready in 40 days.

Seventh recipe.

10 kg of mushrooms, 400 g of salt, 35 g of dill (greens), 18 g of horseradish (root), 40 g of garlic, 35–40 peas of allspice, 10 bay leaves.

Mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a circle and a load.

You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.

A brine should appear above the circle. If the brine does not appear within two days, the load should be increased. 30-40 days after salting, the mushrooms are ready for consumption.

Recipe for pickling mushrooms "Shaggy milk mushrooms"

• 1 kg boiled mushrooms
• 50 g salt
• horseradish leaves
• black currant leaves
• spices to taste

This recipe for pickling mushrooms called "shaggy milk mushrooms" is original appearance ready meal. We advise you to try.

Soak the peeled mushrooms for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice.

Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate.

Place in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.

Lay the leaves on top of the mushrooms as well. Cover with gauze and put a light oppression so that in a day the mushrooms are immersed in brine.

How delicious to pickle milk mushrooms

Soak mushrooms in salted water for 3 days.

Boil for 5 minutes. Put the soaked and boiled mushrooms in a bowl with hats down in layers, sprinkling each layer with salt and spices.

The layer of laid mushrooms should not be thicker than 6 cm.

Watch how tasty it is to pickle milk mushrooms in the video, which shows step by step the entire technology of canning this product at home.

Milk mushrooms are best suited for salting. Not only do they look attractive, but they also taste amazing. There are several variations of such blanks. Even before salting mushrooms, you need to familiarize yourself with all the recipes and choose the most suitable one. By following the recipe exactly, you will be able to cook crispy and fragrant mushrooms that can decorate any table.

Milk mushrooms are best suited for salting

Milk mushrooms, like most other mushrooms, can be salted not only hot, but also cold. If the first option allows you to speed up the salting process, then in the second case, the mushrooms remain as crispy as possible, which is also important.

This method of preparation ensures the safety of the product even at room temperature. That is why hostesses, despite certain difficulties, often resort to the use of this recipe.

Required products:

• 2 kg of mushrooms;
• 80 g of salt;
• 2 liters of water;
• 50 g of garlic;
• 10 g of allspice;
• 5 g of cloves;
• 5 g bay leaves.

This method of preparation ensures the safety of the product even at room temperature.

Cooking steps:

1. Water must be poured into a saucepan, pour salt and spices into it, warm it up on the stove.
2. Mushrooms should be sorted out, washed well and poured into the same pan, boiled.
3. After boiling, they need to be cooked for another 25 minutes, not forgetting to remove the foam.
4. Garlic must be peeled, finely chopped and poured into the pan after it is removed from the stove.
5. Boiled milk mushrooms should be put in another pan, pour brine there and put under oppression, move for 24 hours to a cool place.
6. After that, the mushrooms, together with the brine, must be boiled and decomposed into sterile, already dry jars, filled to the top with brine, hermetically sealed.

Wrap mushrooms in jars, after cooling, store in a pantry or cellar.

Cold pickling method

You can quickly salt freshly harvested milk mushrooms thanks to this recipe. They will be not only fragrant, but also crispy. The most difficult thing is to wait until the mushrooms are ready, because you really want to quickly take a sample.

The culinary history of milk mushrooms began in Russia more than a thousand years ago, when incomparable snacks, fragrant pickles and dried semi-finished products were prepared from them. Then such mushrooms were salted in tens of kilograms in special barrels. Today, mushroom pickers not only know how to salt white milk mushrooms for the winter, but also successfully store them in freezers, and earlier the only way to preserve the impeccable taste of the product for a long time was salting. In our article you will certainly find a lot useful information on this topic.

Regardless of which particular recipe for pickling white mushrooms you liked, every housewife should know a couple of secrets and culinary tricks:

Armed with these useful tips, you can safely proceed to the processing of mushrooms and the preparation of delicious preservation from mushrooms. We have selected for you the most successful recipes salting such forest products for every taste:

Cold-salted white mushrooms

Ingredients:

• fresh milk mushrooms - 5 kg .;
• rock salt - 0.4 kg;
• horseradish root;
• currant and cherry branches with leaves;
• dried dill;
• garlic.

Cooking process:

1. Salting white mushrooms in a cold way, in any case, begins with the preliminary processing of mushrooms and their thorough cleaning. After rinsing under running water, each mushroom must be cleaned of debris and dirt, and then all milk mushrooms should be placed in a large enamel pan or a bowl, fill with cold water, and loosely cover the top with a lid or a flat dish with a large load.
2. Soak the mushrooms in cold water for three days, it will need to be changed daily at least 3 times. After that, all the liquid that has absorbed bitterness and other unnecessary enzymes must be drained.
3. This recipe provides that after soaking, each mushroom should be generously rubbed with salt. After that, the products can be evenly distributed over the prepared salting dish. Spread the mushrooms in layers, and sprinkle each of them with spices, spices and garlic petals with horseradish root.
4. When the dishes for salting are completely filled, the top layer of mushrooms must be covered with three layers of gauze, and the rest of the spices, dried herbs and horseradish leaves should be placed on top. A press should be placed above the products, which will accelerate the release of brine from the mushrooms.
5. When the saline solution completely covers the milk mushrooms, they will need to be placed in a cool place and kept there for about a month. If there is not enough juice, add saline from time to time to prevent food from becoming moldy.
6. Now you know how to pickle white milk mushrooms in a cold way. It remains only to distribute the mushrooms in sterilized jars, close them with lids and send them to the cellar for storage.

Classical salting of milk mushrooms in a cold way

Ingredients:

• salt - 0.15 kg;
• milk mushrooms - 5 kg;
• currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.;
• dry dill - 3-5 branches;
• horseradish leaves - 2 pcs.

Cooking process:

1. Salted white milk mushrooms in a cold way traditional recipe will surely please you and will be an excellent addition to the festive table. Get processing first fresh mushrooms. The sooner you start cleaning them after collecting the product, the better. This will minimize possible waste and improve the quality of the final preservation.
2. After washing and cleaning, pour the mushrooms with cold clean water, which will get rid of bitterness and other harmful substances. Now you can cover the bottom of the prepared barrel or saucepan for salting with currant and cherry leaves, as well as half of the dried dill. Lay the mushrooms in a dense layer, caps down, and sprinkle generously with salt on top. Approximately 25-30 grams of salt should go to each layer.
3. Repeat layers until you run out of mushrooms, and top with the remaining dill and horseradish leaves. Then you will need to cover the food with a clean towel or cotton cloth, put a flat dish on top and put a load on it. Keep mushrooms in a cellar or other cool place for at least 40 days until completely salted.
4. Ready-made mushrooms can be eaten immediately, added to pies or supplemented with them. delicious recipes winter salads. Mushrooms can also act as excellent self snacks. Divide into sterilized jars and store in a cool place.

Hot way: spicy pickled white milk mushrooms

Ingredients:

• white milk mushrooms - 5 kg .;
• salt - 0.05 kg for each liter of marinade;
• sugar - 0.025 kg for each liter of marinade;
• vinegar - 0.015 liters for each liter of marinade;
• garlic;
• carnation;
• allspice and black pepper;
• Bay leaf.

Cooking process:

1. Salting white mushrooms in a hot way is also not complete without careful processing and soaking procedures. After three days spent in cold water, the mushrooms will become suitable for the next stage of preparation.
2. Pour the mushrooms into a saucepan, cover with cold water and send to medium heat. When the broth boils, boil the milk mushrooms for 10 minutes. Do not forget to remove the foam from time to time. After cooking, they should be rinsed under running water, and then poured with new water, supplemented with spices and boiled again. This should take about 15 minutes.
3. Sterilize canning jars, and then lay records on their bottom fresh garlic, currant and cherry leaves. As soon as the marinade with milk mushrooms is removed from the heat, you can put the products in jars and pour them with hot spicy broth up to the neck. Then close the canned food with lids, wrap them in a blanket, cool completely and send them to the cellar for storage. Such salting of white mushrooms in a hot way will take you very little time.

Pickled mushrooms: the second option for hot canning

Ingredients:

• fresh milk mushrooms - 1 kg .;
• water - 1 l.;
• vinegar - 0.125 l.;
• sugar - 0.05 kg;
• salt - 0.05 kg.

Cooking process:

1. If you want just salt white mushroom hot way, this recipe should certainly interest you. First, free the forest products from debris and dirt, wash thoroughly, sort out the mushrooms, and then leave them to soak for three days.
2. Rinse the soaked milk mushrooms, fill with fresh water, and send to the fire in a large saucepan. From the moment of boiling, cook for 10 minutes. Drain the finished broth, add new water and season with vinegar, salt and sugar. In such spicy water, boil milk mushrooms for at least 15 minutes.

Hot salting of white mushrooms in this case consists in the fact that the mushrooms, just removed from the fire, are packaged in jars, corked and cooled. Conservation is ready! It is best to store such products in the refrigerator or in the cellar. Not less than tasty snack it can happen if .

Milk mushrooms, which the autumn forest gives to people in abundance, are considered conditionally edible mushrooms, in other words, they need special pretreatment. With the observance of the cooking technology, they become a delicacy dish, moreover, very useful. They have more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Salted mushrooms are especially appreciated by gourmets, although mushrooms marinated for the winter also turn out to be tasty and crispy. In addition, they are better stored, which is why many housewives prefer to harvest them in this way.

Technology Features

When cutting off a mushroom, it is hard not to notice how light juice stands out from the leg - this is lactic acid that can spoil the taste of any dish, as it is very bitter. Once in conservation, she will quickly make her unusable: the marinade will soon become cloudy, acquire a white tint, first at the bottom, then throughout the jar. In order for the preparation to turn out tasty, appetizing and safe, the technology should be strictly followed when preserving mushrooms.

• The first thing to do after collecting milk mushrooms is to sort them out. The main task is to prevent inedible mushrooms from getting into conservation. Do not spare overgrown and wormy ones: they are also dangerous to health. The remaining ones are recommended to be sorted, setting aside separately small mushrooms, the most delicious.
• The second stage is the cleaning of mushrooms from debris and dirt. Experienced mushroom pickers use a soft-bristled toothbrush for this. It will be easier to clean the mushrooms if they are soaked at least an hour before.
• After cleaning and sorting, milk mushrooms need to be soaked. This is usually done in cold water, lightly salted (10 g of salt per liter of water). This water should be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, milk mushrooms need to be boiled 3-4 times for 20 minutes in in large numbers salt water, rinsing them thoroughly each time after cooking. This accelerated method has only one drawback - mushrooms marinated after such processing will not be crispy, and that is why they are valued.
• After soaking, milk mushrooms should be washed well in running water and proceed with preservation according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb toxic substances well, which even soaking does not help to get rid of completely.

Pickled mushrooms - a classic recipe

• milk mushrooms - 2 kg;
• water - 2 l;
• salt - 50 g;
• bay leaf - 4 pcs.;
• cloves - 5 pcs.;

Cooking method:

• Pre-soaked and chopped coarse milk mushrooms, pour 1 liter of water, adding 10 g of salt to it, put on fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.
• Take out the milk mushrooms, rinse, wait until the water completely drains from them.
• Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, laurel leaves in a saucepan when it boils.
• Dip the mushrooms in the marinade, boil for 15 minutes.
• Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in pre-prepared sterilized jars.
• Pour the hot marinade over the mushrooms so that it completely covers them.
• Close the jars hermetically with pre-boiled lids, put them upside down.
• Wrap with a blanket and wait until the blanks have completely cooled.

Recipe for the occasion::

Store mushrooms marinated in classic recipe, you can all winter. They are usually served with oil and chopped onion or garlic. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled mushrooms - a simple recipe

• milk mushrooms (already peeled and chopped) - 1 kg;
• water - 2 l;
• salt - 50 g;
• sugar - 40 g;
• table vinegar (9 percent) - 120 ml.

Cooking method:

• Prepare milk mushrooms by soaking them well, and jars by sterilizing them in the oven or steaming them.
• In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, it is necessary to carefully remove the foam that will form on the surface.
• Throw the mushrooms in a colander, rinse them with plenty of water.
• Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Put the milk mushrooms in a saucepan and cook for 10 minutes, pour in the vinegar and continue to cook for the same amount.
• Spread the milk mushrooms, filling them with boiling marinade, in jars, roll up the jars.
• Mushrooms should be kept warm, while it is better to put the jars with the lids down. They will marinate for another 5 days, after which they can be put away for the winter in the pantry.

For pickling milk mushrooms this recipe spices are not needed, but at the same time the marinade turns out to be tasty due to the balanced combination of salt, sugar, acetic acid.

Mushrooms in a spicy marinade

• milk mushrooms - 2 kg;
• water - 3 l;
• salt - 60 g;
• sugar - 20 g;
• bay leaf - 2 pcs.;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• garlic - 3 cloves;
• black pepper (peas) - 2 pcs.;
• cloves - 2 pcs.;
• table vinegar (9 percent) - 60 ml.

Cooking method:

• Clean, sort out mushrooms. Soak them for two days, periodically changing the water. Cut large specimens into several pieces.
• Sterilize two liter jars for 15 minutes, prepare lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
• Dissolve a tablespoon of salt in two liters of water, dip milk mushrooms in saline solution and boil them in it for 20 minutes after boiling. In this case, it is necessary to remove all the resulting foam.
• Rinse the boiled milk mushrooms in running water and, while it drains, prepare a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
• When the brine boils, dip currant leaves, cherries, laurel, peppers and cloves into it, put mushrooms in it.
• Boil for a quarter of an hour, adding garlic, cut into thin slices, 5 minutes before the end of cooking.
• Arrange hot mushrooms in jars, carefully tamping them with a spoon.
• In each liter jar pour in 30 ml table vinegar. If half a liter is used, then it is enough to add a teaspoon of acetic acid to each.
• Pour the boiling brine over the milk mushrooms so that it completely covers them. Close jars with prepared lids. You can roll up or use screw caps.
• Turn the jars over, wrap them in a warm blanket and leave to cool under it. After a day, it's time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe are crispy and appetizing, the marinade has a pleasant spicy aroma, has a balanced sweet-sour-salty taste.

Mushrooms marinated with cinnamon

• milk mushrooms - 1 kg;
• water - 2 l;
• salt - 20 g;
• bay leaf - 3 pcs.;
• allspice (peas) - 5 pcs.;
• cinnamon - ? part of the wand;
• table vinegar - 20 ml;
• citric acid - 3 g.

Cooking method;

• Prepare the milk mushrooms by thoroughly cleaning, soaking, sorting and cutting into pieces.
• Sterilize the liter jar and its lid.
• Boil the mushrooms for 15 minutes in a liter of salted water, using all the salt indicated in the recipe. Don't forget to skim off the foam. Throw the milk mushrooms in a colander, wait until the water drains. You don't need to wash them.
• Boil the marinade from the second liter of water and a tablespoon of vinegar, putting pepper, bay leaf and cinnamon in it.
• Put mushrooms in the marinade and cook for 20 minutes.
• Catch the cinnamon from the marinade and place it on the bottom of the jar, put the mushrooms on top, crushing them with a spoon. Pour in citric acid, fill with marinade.
• Put the jar, covered with a lid, in a pot of water and sterilize for half an hour.
• Seal the jars, turn over, cover with a blanket. After cooling, put it in the room where you store the blanks for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Mushrooms marinated with onions and tomatoes

• milk mushrooms - 2 kg;
• onion - 1 kg;
• tomatoes - 1 kg;
• water - 3 l;
• salt - 60 g;
• vegetable oil - 100 ml;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

• Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Take out and dry. You need to cook until the mushrooms sink down, removing the foam.
• Pour boiling water over the tomatoes and peel them off. Cut into large pieces.
• Remove the husk from the onion, cut it into thin half rings.
• Pour the oil into the saucepan, put the milk mushrooms in it, salt to taste (a tablespoon of salt will be enough for the whole workpiece) and fry them for 10 minutes. Take out and transfer to a bowl.
• Fry the onion until golden brown and add to the mushrooms.
• Fry the tomatoes until they are quite soft. Transfer them to the onion with mushrooms too.
• Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
• Transfer the salad to sterilized jars, roll up, let cool under a winter blanket.

This preparation is ready salad, where the main ingredient is pickled milk mushrooms. If you cook it for the winter at least once, it will become your traditional preparation.

Mushrooms marinated in Polish

• milk mushrooms - 2 kg:
• water - 3 l;
• salt - 50 g;
• sugar - 30 g;
• bay leaf - 1 pc.;
• garlic - 20 cloves;
• table vinegar (9 percent) - 60 ml;
• cloves - 3 pcs.;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.

Cooking method:

• Clean, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
• Dissolve two teaspoons of salt in two liters of water, bring to a boil.
• Put the mushrooms and boil them for 12-15 minutes, removing the foam. Rinse the mushrooms, let the water drain from them.
• Prepare the brine by boiling a liter of water and putting in it currant and cherry leaves, laurel, garlic cloves (whole), cloves, adding two tablespoons of salt and one and a half sugar.
• Dip the milk mushrooms in the brine and cook them in it for 20 minutes.
• Transfer the mushrooms to sterilized jars, pour boiling brine, pour 30 ml of vinegar into each liter jar, seal. In total, you should get two liter jars.
• Let cool under a winter blanket and put away for long-term storage.

Mushrooms marinated according to a recipe popular in Poland have a specific aroma: some are delighted with it, others are the other way around. Therefore, if you are harvesting mushrooms in a garlic marinade for the first time, you should not make a lot of such an appetizer at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify the diet and decorate festive table. Many recipes allow you to choose an appetizer to your liking.

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