Recipe for pickling mushrooms in a hot way. How to pickle white milk mushrooms to be crispy and fragrant: recipes

Juicy and appetizing mushrooms have always attracted mushroom pickers and have taken pride of place among other forest crops. After all, this forest dweller has a mass useful properties, and also it is quite easy to prepare for the winter. And therefore, almost every family had its own special recipe for how to properly salt dry milk mushrooms, so that the result is a crispy and fragrant winter preservation.

Among the rich variety of mushroom varieties, there are only a few edible and most popular types of dry mushrooms.

For conservation, as a rule, the following types are selected:

1. White (Pravsky) mushroom, which in the distant past was called pepper. The cap of such a mushroom is from 50 to 200 millimeters, often white with yellow patches. Young individuals differ in the evenness of the surface, while in older mushrooms the cap is often curved and bent around the edges. Also, the hat is decorated with small villi. If you take the mushroom, it will be slightly wet and sticky. It is under the hat, as a rule, that the greatest accumulation of dirt and debris is noted. The leg reaches 90 millimeters. The first gathering begins in July and ends in mid-autumn.
2. Yellow mushroom, the hat of which can grow up to 300 millimeters. It gives off a golden sheen, and on the surface there is a small fluff. Slightly convex shape in old age begins to rise to the top, forming a cup. As a rule, the surface of the fungus is not wet, rough. The leg of the yellow mushroom reaches 120 millimeters. They grow near spruce forests, but sometimes they are found under birch trees.
3. Bitter mushroom. This species is distinguished by a brown color and a small hat of 100 millimeters. If you take the mushroom in your hands, it will be slightly wet. A tubercle is visible on the smooth surface of the cap. A leg with small villi often does not exceed 90 millimeters. The name of the mushroom was due to the strong bitterness of the pulp. Therefore, it must be sent for a long soak.
4. Black podgruzdok - the most popular copy. The hat with a convex shape begins to straighten with age. Cylindrical leg - small, has thick flesh. This forest dweller can only be found in areas hidden from sunlight.

The edible representatives of mushrooms contain a huge supply of protein. This amount can only be found in meat products. The pulp of the forest harvest contains valuable substances, useful microelements, metals and minerals. A distinctive feature of these compounds is good absorption by the body.

With frequent use, blood sugar levels normalize, so their intake is indicated for diabetics.

The protein included in the composition is not deposited in the form of fat, but saturates quickly and for a long time. And thanks to the diuretic effect, toxins and other harmful substances can be removed from the body.

Preparing mushrooms for pickling

If you do not know how much this component needs to be soaked, then the result will be an unusable preservation. The fact is that raw product, as a rule, has a strong bitterness. That's why preparatory stage and takes up most of the time.

Preliminary preparation consists of the following steps:

1. Using a stiff brush, you need to clean the mushrooms of debris and other contaminants. Then rinse thoroughly under water.
2. It is not necessary to remove the skin. It is only necessary to remove damaged, sluggish and wormy areas.
3. As for the collection of mushrooms, it is worth noting that it is not recommended to collect fruits growing near plants, factories or highways. You also need to choose only young representatives, since older mushrooms have more bitterness and toxins.
4. After that, you need to start long water procedures. All specimens must be soaked, otherwise they cannot be eaten. Forest prey is placed in a convenient dish and completely covered with cold liquid. As soon as the mushrooms begin to float, they need to be lowered to the bottom, covered with a plate.
5. It will be enough to soak ordinary varieties for three days, periodically changing the water. But the bitter variety of mushrooms will need to be kept in water for at least one week, and at the same time constantly change the water.
6. For the preparation of a forest product, a wooden, glass or enamelware. Clay containers are completely unsuitable for this purpose.
7. After a long time in the liquid, all components must be washed with water, dried and cut. Cut off the leg or leave it - it's up to the cook.

You also need to pay attention to the salt that is used for conservation - it should be large. For marinade, hot and cold salting, 60 grams will be enough. For dry salting, you will need a little less - up to 40 grams. If milk mushrooms suddenly turn out too salty, then the situation is easily solved by soaking in milk.

Harvesting dry milk mushrooms for the winter: recipes

According to such recipes, you can prepare an appetizing snack for the winter even at normal home conditions. The main thing is to remember about the sterility of containers and other utensils, as well as other subtleties of harvesting a forest product.

Milk mushrooms in Altai

The preservation process according to this recipe will not be difficult, and it will not take long to wait for the product to be ready - only one month. Cold appetizer will become a favorite addition to side dishes.

Ingredients:

• 1 kilogram of mushrooms;
• 40 grams of coarse salt;
• 2 bay leaves;
• allspice;
• fresh greens;
• horseradish root;
• 3 garlic cloves.

How to cook: spices and seasonings are first laid out in prepared sterile containers. Then a tier of the main ingredient is placed, evenly sprinkled with fresh herbs and salt. After that, you need to cover a wide pan with all the contents with a napkin and install a weighting agent. Then it will be necessary to regularly remove excess fluid. Remove to a dark area and wait until ready.

cold way

For this method of harvesting a forest harvest, an excess of spices, special conditions and utensils is not required. However, this method is not suitable for mushrooms that are very bitter.

Ingredients:

• 10 kilograms of mushrooms;
• 500 grams of salt;
• spices - optional;
• 5 sheets of laurel;
• leaves of fruit trees.

How to cook: prepare milk mushrooms for pickling: peel, rinse and soak. Next, you need to lay out the main component with caps on the bottom. For these purposes, a wide pan or barrel is suitable. Also, bay leaves and cherry leaves can be placed at the bottom of the container. Tiers of mushrooms are sprinkled with salt, pepper, garlic and fresh herbs. So the products are laid out almost to the very top.

After that, you can cover with oak or horseradish leaves, add dill. Install weight. Clean up spilled liquid regularly. After 10 days, you can roll up in jars and put away for storage.

hot way

To cook according to this recipe, you will have to sacrifice the crispy qualities of the product, but the cooking time is significantly reduced. Also, thanks to heat treatment, a completely safe snack comes out.

Ingredients:

• 2 kilograms of mushrooms;
• 80 grams of salt;
• 2 liters of filtered water;
• 6 garlic heads;
• fragrant black pepper;
• 2 bay leaves;
• carnation.

How to cook: In a separate bowl, mix water, seasoning and herbs. Boil the liquid, throw in the prepared main component and boil again. Simmer over low heat for half an hour, from time to time remove the foam. Turn off the stove, add chopped garlic to the mushrooms.

The main ingredient must be placed in a separate bowl and a weighting agent should be installed to release the juice. Keep in this position for 24 hours. Then spend heat treatment cans: hold in the oven or over steam. Then the mushrooms, together with the secreted juice, must be boiled. And only then you need to move the boiled mushrooms into sterile jars, pour hot brine and hide for long-term storage.

This recipe will keep a lot longer.

A simple recipe for mushrooms in jars

This method of preparing an appetizing snack for the winter is similar to the previous method. You will also need heat treatment of the main ingredient. Although the forest product will not have crispy properties, the shelf life is increased, and the cooking time is reduced.

Ingredients:

• 3 kilograms of mushrooms;
• 80 grams of salt;
• fresh greens;
• black pepper;
• hot peppers;
• horseradish leaves.

How to cook: Boil the prepared main ingredient in a separate container. This action will take no more than 20 minutes. Drain the liquid from the container, add the indicated amount of salt and mix thoroughly with mushrooms. In a separate bowl, start laying out the greens and other seasonings. After tamping the boiled and salted milk mushrooms. Shake and compact contents. Cover all components with horseradish leaves and herbs. Install the weight and put it in a cool place. Wait a little over a month.

Quick pickling method

Thanks to this recipe, incredibly tasty and mouth-watering milk mushrooms are obtained in a short period of time. The heat treatment time is short, and ice water treatment will also be required. Such actions will help keep the main component crispy and tender.

Ingredients:

• 10 kilograms of mushrooms;
• 500 grams of salt;
• 7 garlic cloves;
• fresh dill;
• 5 sheets of laurel;
• black pepper;
• carnation.

How to cook: first you need to carry out the blanching procedure of the main ingredient. This cooking step will completely rid the forest product of bitterness and reduce the soaking time. In a separate container, stand the milk mushrooms for 20 minutes over medium heat. Then transfer to ice water. Repeat the boiling process for 10 minutes. Place back into ice cold liquid.

On a note! A decoction from the fruit should not be drained into the sink - you can cook delicious mushroom soup with it.

Spices and a layer of salt are first laid out in the prepared container, chopped heads of garlic and greens are thrown. You should not overdo it with spices, as they can darken the natural taste of mushrooms. After tamping the main component in tiers, sprinkling it with salt. Cover with a cloth and install a weighting agent. Move the containers to a darkened room for a week. Then place the finished forest product in jars, pour juice and close. Hide for long-term storage in the basement.

Salting in a barrel

In order to correctly preserve a forest product in wooden barrels, it is necessary to accurately calculate the amount of salt. Such a choice of dishes for harvesting will provide the product with the most correct storage, isolating the milk mushrooms from light and drafts. To process dishes, you should use a soda solution, but not household chemicals.

Ingredients:

• the required amount of mushrooms;
• coarse salt;
• Bay leaf;
• black pepper;
• carnation;
• garlic cloves.

How to cook: pour wooden containers with soda solution and soak for a week. Then everyone chooses for himself the most optimal option for harvesting the product: dry salting or hot way.

If you do not rush, and prepare using the cold method, then the main component will turn out crispy and acquire rich notes of taste. To do this, place the processed forest crop in wooden barrels, laying them out in tiers and sprinkling with salt. Spices are laid out at the bottom of the prepared containers. Then a dense fabric and a weighting agent are placed.

So the mushrooms secrete juice and are better saturated with brine. Keep in this position for 2 months.

Pickled Crispy

You can pickle both white varieties of mushrooms, and the black look of these mushrooms. By this method, the forest harvest is preserved extremely quickly, but does not become too soft. On the contrary, the appetizer comes out appetizing and crispy, without losing its attractive appearance and natural mushroom flavor.

Ingredients:

• 1 kilogram of mushrooms;
• 4 garlic heads;
• horseradish or oak leaves;
• black pepper;
• carnation;
• 3 bay leaves;
• 40 grams of coarse salt;
• water.

How to cook: prepare the main component, following the correct technology. Soaking will only take a day, not three days. Finely chop the garlic cloves. Rinse the rest of the additional ingredients under water. Throw the specified amount of salt, black pepper, laurel leaves and forest product into a separate container for cooking. Boil the contents, switch to a small fire and simmer for another half hour.

Then, using a slotted spoon, move the boiled fruits into sterile jars, pour hot brine from the pan and add the remaining spices. Cover and wait for complete cooling. Hide for long-term storage in a dark place.

How many days are salted

Do not open containers ahead of time and try preservation. If you want to cook mushrooms for quick consumption, then you need to pay attention to hot pickling or pickling. However, in this case, the forest product will not be crispy. According to this fast way preparations, preservation can be opened after a month. If was chosen cold method then try the snack own production maybe in two months.

Attention! Salting can change its color - this is a normal and natural reaction to salt.

Storage rules

Sometimes it happens that already on the twentieth day after the preservation of the product, it is found that mold has formed in the containers, the mushrooms have deteriorated, and the lids have begun to rot. In order to prevent such phenomena, it is necessary to carefully monitor the technology of preparation and preparation of the main component. Only if you follow the exact instructions, the mushroom harvest can withstand up to two years of storage. Open containers can stand for no more than a week, otherwise spoiled preservation threatens with serious poisoning.

If the lids with ready preservation have swelled, it is recommended to open these containers and re-digest the contents. But if the first signs of mold damage appear, then the twist will need to be thrown away. It also requires constant control over the emerging juice - the liquid should be removed and the napkin changed. It is worth adding that you can prevent the appearance of mold in this way: add a little vegetable oil.

Until frost sets in, the mushroom theme is very relevant. Milk mushrooms are late mushrooms, the collection is in full swing until frost.

It is not always possible to salt mushrooms in a bucket or in a saucepan, this can be inconvenient, and it is problematic to find a cool place in the apartment to put a bucket. Mushrooms can be prepared immediately in jars. The technology for preparing mushrooms for the winter in jars is the same, and they will be salted for a month and a half, but it is much easier to attach a jar in the refrigerator.

You can salt milk mushrooms for the winter in jars both in a cold and hot way, most importantly, they must be stored in a cool place. I like the first way better. In the second case, milk mushrooms must be boiled until tender.

Milk mushrooms must be soaked. We clean the garlic. Let's prepare jars for pickling milk mushrooms. We wash them well, it is not necessary to sterilize them.

Cut the garlic into slices.

In a saucepan, mix milk mushrooms, salt, garlic, bay leaf and peppercorns.

Mix gently so that all the mushrooms get salt and spices, leave for half an hour.

After half an hour, we will decompose into prepared jars. We put it tighter. Pour the juice from the mushrooms on top.

We send mushrooms for storage in a cool place (refrigerator, balcony, cellar). Milk mushrooms for the winter in jars are ready. In a month you can start trying them ...

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 roll and 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.

It is easy to recognize the first two types of "overweight" mushrooms - by their characteristic light shade. But only mushroom pickers with experience know what blackies look like. Surprisingly, the color of this representative of eukaryotic organisms can vary even within a species, grading from dirty olive to dark brown. These mushrooms grow in families. Their distinguishing feature- the presence of villi around the circumference of the cap. The edges of the “cap” look down, and the older the mushroom, the larger the depression in it.

The main thing to remember when bringing milk mushrooms into the house is that they are classified as conditionally edible. It is strictly forbidden to eat them raw, even for the sake of testing.

Preliminary preparation

Before salting with mushrooms, you will have to tinker in five stages.

1. Casting. Arriving home with a full basket of "catch", it should be sorted out. Mushrooms that have a non-marketable appearance will have to be sent to the trash can. The same applies to broken specimens: you can salt the “wreckage”, but whether it will be pleasant for you to eat them in winter is the question.
2. Bath procedures. Each mushroom must be washed under running water before soaking. You can use a soft bristled toothbrush for this. This device, atypical for the kitchen, will help remove particles of sand, dust, needles that have settled on the leg and hat of the forest guest.
3. Soak. For this step pre-treatment a large plastic basin will do. You can also soak in a plastic bucket, if there is not so much space in the kitchen, and there is simply nowhere to put a voluminous basin. Each mushroom must be turned upside down, carefully placed in a container. It remains to fill the contents with cold water, change the liquid within two to three days. If the room is cool, you can change the water once a day. If, on the contrary, it is quite warm, then at least three times a day.
4. Ambassador. On the last day of soaking, the water that replaced the previous one can be slightly salted. The main ambassador is yet to come, this is only a preliminary one.
5. Flushing. After soaking, the product must be rinsed again under running water. Only after that the forest gifts will be completely ready for the next stage of preparation.

Cooking milk mushrooms without pre-soaking is not recommended. fresh mushroom bittersweet than chili peppers. And the main task of "water procedures" is to deprive the product of the bitterness accumulated in it.

2 thermal methods

Eating a breast brought from the forest immediately after cooking will not work. Before enjoying the taste of this delicacy product, it will have to be thoroughly soaked. Milk mushrooms are not eaten without preliminary soaking. By the way, in ancient Rus', this mushroom was an ingredient in the most intricate dishes that were served to the table of the nobility. It contains a lot of ascorbic acid, so the forest dweller was not only eaten, but also treated with it. Nowadays, there are two methods of salting.

Hot

Peculiarity. First, the mushrooms must be slightly boiled. To do this, add a couple of tablespoons of salt to a 10-liter saucepan. Put the dishes on the fire, bring the liquid to a boil - and send the mushrooms into it for 20-25 minutes. Both for boiling and for the subsequent salting use only the usual table salt. Spice with additives, iodized or marine are not suitable for the process.

Grocery set:

• milk mushrooms - 1 kg;
• pure water - 2 l;
• salt - two tablespoons;
• garlic - one head;
• bay leaf - two;
• horseradish leaf - one;
• dill seeds - a teaspoon;
• sunflower oil.

What do we do

1. First, prepare the brine by dissolving the indicated amount of salt in water. If there are more raw materials than indicated in the recipe, increase both the amount of salt and the volume of water according to the available proportions.
2. Drain from boiled mushrooms hot water, fill them with prepared brine.
3. Add dill seed, black pepper, bay leaf to the brine, put the pan on the stove, cook for about ten minutes.
4. Turn off the heat, add peeled garlic cloves and horseradish to the pan, set the oppression directly on the mushrooms. Let the contents cool down room temperature. It is important that all this time the mushrooms are completely covered with brine.
5. After complete cooling, we remove the container with mushrooms in a cool place (preferably in the cellar), and, without removing the oppression, leave it in the dark for five to six days.
6. By the end of the term for the “conclusion” of mushrooms in an impromptu dungeon, we prepare jars for packaging: they can be calcined in the oven or sterilized by pouring boiling water over glass containers several times.
7. We pack the mushrooms in jars, carefully laying the mushrooms with their hats down, fill them with the same brine in which they languished before.
8. Add a tablespoon to each jar filled with mushrooms. sunflower oil, after which we cover the container with a nylon lid, put it in the refrigerator.

Milk mushrooms salted according to this recipe are ready to eat in 14 days. Young mushrooms can "reach" before the specified period.

Cold

Peculiarity. In a cold way, it is best to salt white milk mushrooms, doing this not in a pan, but in a barrel. Of course, only if you have where to put this barrel. The basement or cellar is the most suitable place for storage. In addition to the barrel, you will need additional accessories. First of all, it is a sterilized oppression. Sterilization consists in a one-time scalding with boiling water. You also need a pre-sterilized circle made of natural wood, a large number of gauze. This method is sometimes called dry because it does not involve the use of additional liquid.

Grocery set:

• milk mushrooms - 10 kg;
• table salt - 0.4 kg;
• garlic - ten heads;
• dill stalks - seven pieces;
• horseradish leaves - five pieces;
• currant leaves;
• cherry leaves.

What do we do

1. Washed under running water after soaking, put the milk mushrooms in a barrel in layers, alternately sprinkling each with salt, shifting with currant and cherry leaves, as well as dill stems.
2. After laying the contents, we cover the mushrooms with wide leaves of horseradish, and on top of them - with several layers of clean gauze.
3. We put a wooden circle on top of the gauze, put a sterilized oppression on it.
4. If we notice that too little brine is released, we change the set oppression to a more weighty one.
5. We keep the mushrooms under oppression for about a month, and after that we begin to try the delicacy.

If you find mold in the barrel, the entire moldy layer of mushrooms will have to be sent to the trash can. The gauze should be changed, and the wooden circle and oppression should be further sterilized before reinstallation.

"Color" variations of salting

Cold-cooked salted milk mushrooms are a real delight for connoisseurs and gourmets. However, it is almost impossible to implement a recipe in a city apartment. The reason is not only in the lack of free space for installing the keg, but also in unsuitable temperature conditions. However, you always have an alternative - pickle mushrooms under nylon or pickle under a tin lid. Below are three recipes for black, white and yellow mushrooms.

Fried whites in tomato

Peculiarity. It is believed that this method of preservation is most relevant for white mushrooms. The reason lies solely in the aesthetic component. White in red looks more effective than dark brown or yellow. Therefore, by and large, the recipe can be used to prepare any kind of mushrooms, especially the smallest and youngest.

Grocery set:

• white milk mushrooms - 4 kg;
• water - 5 l;
• vegetable oil - 0.25 l;
• onions - six large heads;
• 9% vinegar - half a glass;
• black pepper - ten peas;
• laurel - four leaves;
• tomato paste - 0.75 kg;
• sugar - half a glass;
• salt - to taste.

What do we do

1. Boil pre-soaked milk mushrooms in boiling water for a quarter of an hour.
2. Turn off the stove, drain the contents of the pan into a colander, leave for another 15 minutes, so that all the water accumulated in the mushrooms glass into the sink.
3. Pour the specified amount of refined vegetable oil into a deep frying pan, throw onion cut into half rings.
4. After three minutes, add sugar to the onion, mix thoroughly until the latter is dissolved, fry for the same amount of time.
5. We send mushrooms and all spices to the pan. Salt to your taste.
6. After ten minutes, put the entire volume into the pan tomato paste and simmer another ten minutes.
7. Before turning off the stove, add vinegar, instantly mix the contents of the pan, and lay it out as quickly as possible in the pre-sterilized jars.
8. We roll the container under tin lids, turn it upside down until morning, wrap it in a warm blanket.

According to a similar recipe, you can preserve volushki and mushrooms, but these mushrooms do not need to be soaked beforehand. It is enough to boil for 15 minutes in boiling water.

Salted blacks in a jar

Peculiarity. According to this recipe, it is convenient to salt black milk mushrooms in a city apartment. Neither a barrel, nor oppression, nor a cellar will be needed. But the delicacy will turn out to be no less tasty than the housewives in Ancient Rus'. Banks filled with forest gifts are covered with nylon lids and stored in the refrigerator. The product matures for about 30 days, after which it becomes completely ready to be sent to the gourmet's stomach.

Grocery set:

• black milk mushrooms - 1 kg;
• table salt - two or three tablespoons;
• dill umbrellas - three;
• dill stalks - five or six;
• garlic - two cloves in each jar;
• dried laurel;
• cherry and currant leaves;
• horseradish leaves;
• salt.

What do we do

1. We spread the bottom of each jar with leaves of horseradish, cherries and currants mixed, put a few leaves of laurel on top.
2. We carefully tamp the mushrooms, laying them with their legs up, sprinkling with salt and shifting with dill stalks.
3. From above, we “cover” the last layer of mushrooms with a dill umbrella, and it with a piece of clean gauze folded several times. It is important not to touch the mushrooms with dirty hands, so it is better to carry out manipulations with gloves.

Mistresses are advised to take a liter container. It is important to pack the mushrooms tightly so that the juice is released as actively as possible. Horseradish leaves can be replaced with cabbage leaves.

Pickled yellow in Polish

Peculiarity. Pickled yellow milk mushroom salad is very popular in Poland. Approximately, as we have salted tomatoes or salted cucumbers. But those who prepare such a salad for the first time should take into account its specific garlic flavor. For the first time, cook just a couple of servings, and if you and your household like it, prepare it for future use - so that there is enough “silent hunting” until the next season.

Grocery set:

• yellow milk mushrooms - 2 kg;
• pure drinking water- 3 l;
• salt - one fifth of a glass;
• sugar - 0.3 kg;
• laurel - one leaf;
• garlic - five large heads;
• 9% vinegar - one fifth of a glass;
• dried cloves - three buds;
• currant and cherry leaves - three or four each.

What do we do

1. In the indicated volume of water, dissolve table salt in the amount of two tablespoons, boil the liquid.
2. We send mushrooms to the pan, cook in boiling water for about 15 minutes.
3. We drain the water, and throw the main ingredient into a colander so that the water is glass.
4. We prepare the brine: boil a liter of water, add all the spices and garlic to it, pour the indicated amount of sugar and two tablespoons of salt.
5. We throw leaves into the brine, then mushrooms, and boil again in a fragrant liquid for about ten minutes.
6. We shift the milk mushrooms into a glass, pre-sterilized container, pour 0.03 liters of acetic acid into each jar, pour hot brine, roll it under tin lids.

From the indicated amount of ingredients you should get two glass jars preservation with a volume of 1 liter each.

Shelf life

When organizing a home “cannery”, you should remember about the shelf life of products prepared for the winter. The table will tell you how long you can store mushrooms cooked in different ways.

Table - Shelf life of blanks from milk mushrooms

It is strictly forbidden to roll salted mushrooms under a tin cover so as not to create fertile soil for the development of botulism.

It is believed that pickling, which involves pre-boiling the main ingredient, is a safer way to harvest. Additional heat treatment disinfects mushrooms, destroys toxins lurking in them. According to any of the proposed recipes, you can also cook dry milk mushrooms, popularly referred to as podgruzdki. The choice of this type of mushroom greatly simplifies the task for the hostess, reduces the duration culinary process. And all because the loaders are not bitter, which means that there is no need to soak them.

There are a large number of snacks that can diversify any holiday table. One of the leading positions is mushroom snacks, including salted milk mushrooms. There are a lot of ways to prepare them, so you can choose the simplest and most delicious for yourself.

Salt milk mushrooms in a hot way recipe sprinkling with salt

Recipe for salting milk mushrooms hot in jars one of the most popular as it is one of the most quick options salting. Hot milk mushrooms are not able to ferment, so they are subject to fairly long storage.

The hot salting recipe for white mushrooms consists of the following components:

• horseradish;
• a head of garlic;
• cherry and currant leaves;
• lavrushka;
• carnation;
• allspice - 10 peas;
• table salt - 4 tablespoons for cooking and brine;
• water;
• fresh mushrooms.

A given volume of products, except for milk mushrooms, is needed per liter of water, so the number of mushrooms is set independently.

The recipe for salting milk mushrooms in a hot way is prepared step by step:

1. Rinse mushrooms and clean well from debris with a toothbrush and sponge.
2. For cooking mushrooms, you need a deep enamel pan. Pour in water and wait for it to boil. Pour a couple of tablespoons of salt, mushrooms and cook for a third of an hour.
3. At this time, prepare the brine for salting. To do this, add dry spices and the remaining salt to a liter of water.
4. After the mushrooms are ready, drain the water and put them in a sieve in order to glass the liquid. Then put them in a saucepan with brine and simmer over low heat for another third of an hour.
5. Add horseradish and garlic slices to mushrooms.
6. Place a plate and load on top of the mushrooms. It can be a jar of water, a heavy magnet, or any other oppression that can crush the mushrooms. The entire mushroom mass should be covered with pickling liquid, there should be no contact with air. Remove the pan in a cool place for 5-7 days.
7. Prepare banks for twisting. First, pour brine into them, put the mushrooms and pour a small amount of vegetable oil on top, which will prevent their oxidation. Roll up the jars and put in the refrigerator for another 1.5 months for salting.

Recipe for salting milk mushrooms in a hot way - very simple. It takes no more than 1.5 hours to prepare, and a ready-made snack will be on the table all year round.

Cold salting milk mushrooms recipe

Recipe for salting milk mushrooms in a cold way a little more difficult and longer than the hot method, but the output is more crispy and fragrant mushrooms. They can be used as a snack, in the preparation of various dishes and pizza.

Cold salting of mushrooms, the recipe includes the following components:

• 2 kg of mushrooms;
• a glass of salt;
• cherry and currant leaves;
• garlic cloves;
• horseradish: a few leaves and roots;
• dill umbrellas.

Salt white milk mushrooms in a cold way, step by step recipe:

1. Wash and clean mushrooms. Fold in a dish convenient for salting: a saucepan, a bowl, a bucket, a bowl.
2. Fill with cool water and place a flat plate with weight on top. Dishes with milk mushrooms should be taken out to the balcony or put in the refrigerator for several days. During this time, the water in the mushrooms should be changed three times a day.
3. After three days of soaking, it is necessary to take out each mushroom, sprinkle it with salt and put it in a container for salting.
4. Next, lay garlic cloves and slices of horseradish root in layers on top.
5. Cover the mushrooms with gauze folded in several layers and in order for the milk mushrooms not to become dark, add horseradish leaves and some greens.

Salted milk mushrooms (recipe in a cold way) in a saucepan should stand in the refrigerator until completely salted for 30 days. Mushrooms with this method remain white, before use, the top layer of the product should be washed.

Recipe cold salting milk mushrooms for the winter - simple and tasty, suitable for cooking on ordinary days, as well as for the festive table.

Salted milk mushrooms the most delicious recipe

Most delicious recipe salting milk mushrooms - this is the end result of crispy and fragrant mushrooms that will decorate any festive layer. The recipe for pickling mushrooms includes the use of the following components:

• kilogram bag of mushrooms;
• carnation;
• 5 cloves of garlic;
• a spoonful of sugar;
• 1/3 cup salt;
• 10 peas of allspice;
• lavrushka leaves.

The recipe for making salted mushrooms includes the following steps:

1. In order for the milk mushrooms to turn out crispy, before salting, they must be soaked in plain water for several days, after washing and cleaning them.
2. Then cut the large mushrooms into 2-4 parts, and leave the medium and small ones as they were. Place the mushroom composition in a bowl, add salt, add parsley and allspice.
3. Pour in water and put on fire for half an hour.
4. Distribute garlic, cloves, sugar evenly in jars, put mushrooms tightly and pour marinade over.
5. At the end, it is necessary to pour a spoonful of salt into each jar and roll up the jars.

Store mushrooms should be in a cool place.

This recipe for pickling mushrooms is very simple, which even an inexperienced hostess can handle.

Salted black mushrooms cold recipe

Salty black mushrooms cold recipe - one of the most popular, because as a result, the mushrooms are crispy, ideal for snacks and salads.

Cold salting of black mushrooms, the recipe includes the following components:

• black mushrooms;
• a spoonful of salt per kilogram of mushrooms;
• peppercorns;
• currant leaves;
• lavrushka;
• horseradish.

Important! when salting black mushrooms, garlic should not be used, as this will lead to the formation of an unpleasant odor of the product.

How to salt black mushrooms, recipe:

1. Wash the mushrooms, peel and place in a bowl of cold water and refrigerate for several days. During the day, you need to change the water three times.
2. After the mushrooms have been soaked, drain the water and put in a bowl for salting. Pour in salt, lay currant leaves, parsley and peppercorns.
3. Put gauze, a plate or a lid on top of the mushrooms and oppression. It can be a jar of water or any other heavy object. Wait 4-5 weeks, and then decompose into jars.

Another version of the recipe for salting black mushrooms in a cold way - after soaking, immediately tamp in jars and pour brine. Mushrooms must be packed very tightly, because in this case the load is not used. The mushrooms will be salted for another 4-5 weeks, during which time the bitter taste will disappear from the black mushrooms.

Recipe for salting dry mushrooms

Dry milk mushrooms differ from ordinary ones in a more aesthetic appearance, since there is no mucous membrane.

Recipe for salting dry mushrooms no more difficult than normal. You can choose cold or hot method, on palatability it won't be reflected.

One of the most simple recipes salting dry mushrooms for the winter consists of only two ingredients: mushrooms and salt. Such an appetizer is perfect for the festive table, as well as an ingredient in the preparation of salads, pizza and other dishes.

Dry salted mushrooms, recipe:

1. Take 5 kg of mushrooms and clean from debris, cut out damage and low-quality areas. From this volume, about 3.5 liters of the finished product is obtained.
2. Cut large mushrooms, leave small ones whole.
3. In the prepared dish, pour milk mushrooms with water, cover with a plate and put a load on top. Soaking lasts at least 5 days. During this time, it is required to change the water at least 10 times.
4. Drain the water, inspect each mushroom and, if necessary, trim the damaged edges.
5. Pour the mushrooms with rock salt, mix well, tamp and place a load on top. In this form, the mushrooms should be three days, during which they should be stirred.

After the time has elapsed, put the milk mushrooms in jars, pour the brine evenly and close with silicone lids. Store mushrooms should be in the refrigerator.

It is worth remembering that when using the recipe for salting dry mushrooms in a hot way, the mushrooms turn out soft, and when cold, they become crispy.

Pickle recipe for milk mushrooms

One of the most important points cooking mushrooms for the winter - a suitable brine recipe for milk mushrooms.

The recipe for salting hot boiled mushrooms includes the following components:

• dill - 5 g;
• cloves - 3 pcs.;
• black peppercorns - 3 pcs.;
• cherry leaves - 3 pcs.;
• blackcurrant leaves - 2-3 pieces;
• lavrushka - 3 leaves;
• salt - 2 large spoons.

Salted mushrooms in brine, cold method recipe includes the following ingredients:

• 0.5 kg of coarse salt;
• horseradish or garlic;
• dill umbrellas;
• currant leaves;
• lavrushka.

This number of components is required for salting 1 kg of milk mushrooms.

Aspen breast salting recipe

Aspen mushrooms grow near aspens and poplars in large groups, in humid forest belts. Such mushrooms are conditionally edible; therefore, they can be consumed only in boiled and fried form. Salt can only be pre-soaked in saline. For salting, you can use hot and cold methods.

The brine recipe for mushrooms includes the following components:

• horseradish;
• mushroom caps - 1 kg;
• currant and cherry leaves;
• a few cloves of garlic;
• 2 large spoons of salt.

Salted mushrooms in brine, step by step recipe:

1. Soak the mushrooms for several hours, then rinse and peel. For salting, you only need hats, so remove the legs and throw them away.
2. Put in layers in a saucepan: spices and herbs, mushrooms, herbs, mushrooms. Cover with a plate with a load so that the mushrooms are well packed and they can release the juice. Put the dishes in the refrigerator for 5 weeks.
3. After the time has elapsed, arrange the mushrooms in jars and close with a nylon lid.

Such a brine for milk mushrooms is the simplest recipe, the mushrooms are tasty and crispy.