Is it necessary to soak raw milk mushrooms? Rules for storing salted mushrooms

Tasty and aromatic milk mushrooms will always decorate any holiday or dinner table. They are often prepared in the fall using many popular methods. Some people prefer to pickle mushrooms for the winter, while others use them to prepare caviar or salads. Salting is the most effective way to prepare forest fruits. This will keep them in a usable form for as long as possible. It is only important to choose a suitable and tasty recipe.

Features in preparing milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste because, like all mushrooms, they absorb a large number of toxins. If you do not follow the cooking rules, you can end up with real poison.

1. 1. It is strictly forbidden to collect those mushrooms that grow near dangerous areas such as large enterprises, large plants, factories or highways.
2. 2. Before you start salting, you need to sort out the milk mushrooms well, cut out any damage or wormy areas. Forest litter, leaves and sticks also need to be disposed of. If the area is particularly dirty, you can scrub it with a soft brush or soak it in water for several hours. cold water. In parallel with cleaning, you should immediately cut the mushrooms into two or four parts lengthwise, so that each has a cap and a stem, or cut off the stems from the caps and use only the top. The legs make excellent caviar.
3. 3. All milk mushrooms need to be soaked. This point cannot be skipped, otherwise bitterness will be present. To do this, pour the mushrooms with cold water so that the liquid covers them completely. When the mushrooms float to the surface, they should be drowned by placing a flat-bottomed plate or lid on top. Three days is the optimal period for soaking. After this, you can pull them out and proceed to the next steps.
4. 4. Not all utensils in the kitchen are suitable for preparing milk mushrooms. Wooden, glass or enamel - three ideal options. In galvanized plates or pots, mushrooms may become inedible, and clay containers are considered unsuitable for storing for the winter.
5. 5. When soaking mushrooms, the water needs to be changed several times a day so that the bitterness comes out of the fruit much faster and in larger quantities.

There are two main ways to pickle milk mushrooms: cold and hot. It is important to try both methods to decide which one is most suitable.

Cold salting method

Ingredients for preparing snacks at home:

• ten kilograms of milk mushrooms;
• half a kilogram of salt.

Step-by-step preparation, step-by-step recipe:

1. 1. Mushrooms are washed, cleaned of remaining soil, leaves and other dirt, and then soaked in water for three days. Next, they can be placed in a large glass container or in an enamel bowl with the caps facing down. Ideally you should get ten layers.
2. 2. During display, alternate mushrooms with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. 3. Place a wooden plate on the mushrooms, and on top there is a pressure wrapped in gauze or a clean towel. This weight can be replaced with a jar of water, a stone or a dumbbell. They will help the rapid release of fluid.
4. 4. It is necessary to keep the mushrooms under this pressure for two months, after which you can try the snack.

Secret. To make the milk mushrooms more aromatic and tasty, you can put blackcurrant, horseradish, cherry leaves, as well as peppercorns, dill umbrellas or garlic at the very bottom of the container in which they will be marinated.

Feature this method is that during the salting period new layers can be added on top, because the previous ones will sink to the bottom. Before serving, remove excess salt from milk mushrooms by rinsing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten dill umbrellas;
• one hundred grams of salt;
• two heads of garlic;
• one and a half liters of clean water;
• fifty milliliters vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt are poured into the liquid. When the water boils, already soaked and cut mushrooms are placed in it. Depending on the size of the fruit, cooking time can vary from eight to ten minutes on average. Next, add the oil, stir, and place the milk mushrooms in a colander to drain the liquid.

At this time, the stems are cut off from the dill, and the umbrellas are cut into several pieces. The garlic is peeled and finely chopped. The mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. After twelve hours, the milk mushrooms need to be mixed and placed under the load again.

At this time, the jars are sterilized and the lids are boiled. Mushrooms can be placed in clean containers, sprinkled with brine. At the end, press them down, close with lids and place in a dark, cool place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can only be opened after one and a half months. So that they do not take up space in the refrigerator, they are put in the cellar or garage until ready.

White milk mushrooms in jars

Ingredients for the recipe:

• two kilograms of white milk mushrooms;
• one and a half liters of water;
• seventy grams of salt;
• fifty milliliters of vegetable oil;
• three heads of garlic;
• Dill seeds.

The mushrooms are soaked for three days, after which they are washed and cleaned of any remaining dirt and soil. At this time, boil water and add all the salt. Dip all the fruits, cut into four parts, and boil for seven minutes. Place the milk mushrooms in a colander to drain the liquid, then mix in a large container with garlic, dill, and salt.

A wooden plate, plate and oppression are placed on top for a day. Mushrooms are placed in sterilized jars, watered with brine, vegetable oil is poured on top, and the lids are rolled up. After a month and a half of preservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peppercorns;
• twenty currant or cherry leaves;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. Afterwards, rinse the milk mushrooms, change the water and leave again for five hours.

Dry the fruits. Cut the peeled garlic into three parts. Wash and finely chop the dill. Lay out the mushrooms in layers, sprinkling each of them with dill, salt and garlic, as well as leaves of berries and cabbage. Place pressure on top and put the container in a cold cellar or pickling shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for simple way pickle mushrooms:

• five kilograms of milk mushrooms;
• a quarter kilogram of salt;
• five liters of water;
• kilogram onions.

For two days before cooking, the mushrooms are soaked in salt water (fifty grams of salt per five liters). Afterwards, the liquid is drained, and the milk mushrooms are washed from bitterness and dried. The onion is peeled and cut into cubes or half rings. Mushrooms are mixed with vegetables and salt, and a heavy load is placed on top for the next ten hours.

When pickling mushrooms, you need to stir them at least five times. Then place in sterilized jars, close the lids and store for the next three months.

Hot method of pickling mushrooms

Ingredients for preparing delicious mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces of allspice peas;
• cloves and bay leaf to taste.

Mix water, spices and herbs in a large container. Heat the liquid over low heat until the salt is completely dissolved, then add the soaked mushrooms and bring to a boil. Cook for half an hour, periodically removing foam from the top. At this time, cut the garlic into three parts, mix it with milk mushrooms that have already been removed from the heat.

Mushrooms with spices and brine, where they were boiled, are placed under pressure or a heavy load for a day so that more liquid is released. The jars are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the milk mushrooms, boil the mass together with the brine for five minutes, then place them in containers, compact them well, pour boiling brine over them and roll up the lids.

The cans of snacks should be allowed to cool under a blanket, then stored for long-term storage in a dark and cool place. This method will help keep the mushrooms in a edible form much longer than cold method pickling milk mushrooms.

Salted milk mushrooms in hot brine

Products for preparing snacks:

• kilogram of mushrooms;
• fifty grams of salt;
• three cloves of garlic;
• bay leaf, fresh horseradish;
• twenty grams of dill seeds;
• liter of water.

Prepare the mushrooms by soaking them well in water. We cut off only the caps from the legs that will be suitable for the recipe. Peel and chop the horseradish and garlic. At this time, boil water, add salt and dill to it, then lower the milk mushrooms into the brine and cook for half an hour, skimming off the foam regularly.

After cooking, wash the mushrooms under running water, mix with horseradish and garlic, fill with brine and cover with gauze, press down with pressure to marinate for several days. After the allotted time has expired, place the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Ingredients for the recipe:

• five kilograms of porcini mushrooms;
• fifty grams of salt per liter;
• twenty-five grams of sugar per liter;
• fifteen grams of vinegar for every liter;
• garlic heads;
• spices to taste.

Pickling mushrooms using a hot method means doing without particularly careful and lengthy processing. You only need to soak them in water for three days until they are ready for use. Next, pour the milk mushrooms into a large saucepan, add cold water and place over medium heat. When the liquid boils, add salt and spices and boil for twenty minutes.

Then place the milk mushrooms in sterilized jars in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour in the marinade, close the lids and place under a warm blanket to cool. After a couple of days, the mushrooms will have completely cooled down and can be sent to a cool and dark place for further storage.

This cooking method does not take much time. At hot pickling, unlike cold ones, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in sweet-spicy marinade with tomatoes

The sweet-spicy taste of mushrooms in this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of medium-sized ripe tomatoes;
• kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and crosswise. The milk mushrooms are boiled in salted water for an hour, constantly skimming off the foam. After cooking, they are washed to remove salt and placed in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, and add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, mix the onions and tomatoes well with the mushrooms, add vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Place the mushrooms in sterilized jars, roll them up with tin lids, and wrap them in a blanket to let the appetizer cool. After cooling, they can be stored in a cool, dark place.

Pickled black milk mushrooms

Often the appetizer prepared according to this recipe is called the “Black Prince”.

Ingredients for cooking:

• kilogram of mushrooms;
• two liters of water;
• Bay leaf;
• ten milliliters of vinegar;
• lemon acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Boil milk mushrooms with one spoon of salt for about twenty minutes. The foam that will form must be removed regularly. After cooking, the mushrooms are tipped into a colander and washed with running cold water. All spices and ordinary table vinegar are intended for preparing marinade sauce, so they are boiled in water. The second teaspoon of salt is also sent there. The cinnamon is removed from the liquid, and the milk mushrooms are placed in brine for half an hour.

Place pickled mushrooms at the very bottom of the sterilized jars, crushing each layer with a spoon, pour a little on top citric acid, pour the resulting marinade and cover with lids. The containers must be stored in a dark and cool place until winter.

Rules for storing milk mushrooms in jars

Often, twenty days after sealing the pickles, you can find that mold begins to form in the jars, the containers may swell, and the tin lids may rot.

To avoid these processes, which lead to spoilage of mushrooms, you need to monitor the quality of the product itself, wash the milk mushrooms thoroughly and strictly follow the cooking recipe. Jars and lids must also be in perfect condition. Under the right storage conditions, mushrooms can last from three months to two years. And open jars cannot be stored for more than seven days after opening.

How to deliciously salt dry milk mushrooms - this question worries novice lovers of quiet hunting. Picking such mushrooms is not the most exciting activity. It is enough to find a few clearings, and the mushroom picker will carry out the plan for collecting milk mushrooms.

Now all that remains is to properly prepare them for salting and stock up on cold snacks with crispy skin for the whole winter.

Types of milk mushrooms and their beneficial properties

Among the dry types of this class of mushrooms, we highlight several edible ones, which experienced mushroom pickers prepare for pickling:

• White or “pravsky” milk mushroom – in Rus' it was also called pepper milk. The size of the cap is 60-250 millimeters, it is painted white or white-yellow. Young mushrooms suitable for pickling have a smooth, flat surface; in old milk mushrooms it takes the shape of a curved funnel with curved edges. A delicate fluff grows along the edges of the cap. The outer side is a little sticky and has a damp surface. Foliage, needles and other plant debris always accumulate here.

The height of the cylindrical leg is up to 90 millimeters. Inside it is tubular, with white flesh. When pressed, it releases whitish juice, which under the influence of air becomes grayish or dirty yellow. Harvest begins in early July and continues until early October.

• Yellow milk mushroom. Yellow color the cap grows up to 280 millimeters. It is colored yellow or even golden, with small scales growing on the surface. The shape is slightly convex; as it ages, the edges rise, and the cap becomes like a bowl with slightly bent edges. Usually the surface is dry and rough, but when wet it becomes sticky and slimy. The length of the leg is up to 120 millimeters, hollow inside. The outer surface is sticky with small patches of bright yellow in the grooves and pits in the body of the stalk.

As the mushroom ages, the frequent plates at the bottom of the cap become covered with dark red spots. After being cut, the mushrooms release juice from the stem, which spreads the smell of fruit throughout the forest. They grow in spruce forests, but the family can also be found near birch trees.

• Bitter mushroom. The brown cap grows up to 120 millimeters and is shaped like a bell. As it grows, it straightens out, leaving only a small tubercle in the center. The surface is smooth, but in wet weather it is sticky and slippery. The edges are slightly lightened in color. The thin cylindrical leg grows up to 90 millimeters. It has a slight thickening at the bottom and is completely covered with fluff. The cap plates are not wide, clearly defined.

There is no smell after cutting, but the flesh of the mushroom is very bitter, so when preserving it, it needs to be soaked for a long time.

• Black loader is one of the most popular edible mushrooms. Sometimes it is also called black russula. The cap is convex with the edges turned inward. As it ages, it straightens out and the edges do not unfold completely. Leg with dense pulp of cylindrical shape. Grows in the most shaded areas of the forest. It is easy to distinguish such a mushroom from others - it grows blue plates.

In terms of protein content, milk mushrooms can compete with porcini mushrooms and beef. The pulp contains the entire spectrum of useful microelements and metals in large quantities, and they are present in balanced quantities and are completely absorbed by the human body. With constant use, blood sugar levels do not increase; taking such pickles is recommended for patients diabetes mellitus. Protein, unlike animal protein, does not contribute to weight gain, but can quickly satisfy hunger.

Preparing mushrooms for pickling

There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness contained in the milky juice secreted by the mushroom, and to clean the sticky caps from leaves and pine needles. It is not recommended to peel the skins from the caps and stems, like noble mushrooms. Armed with a household brush, simply remove debris under running water and wash off fungi.

The knife is only useful when removing wormy areas and trimming long legs. They should be white, slippery and clean.

Important! Mushrooms of the same type may require longer water procedures, so it is recommended to collect only young fungi. It's better to take a longer walk in the forest and breathe clean air, than to quickly collect “old people” with hard pulp and increased levels of toxins and bitterness.

Now all that remains is to place the washed mushrooms in a large enamel pan or basin and completely fill it with water. The crucial moment of preparatory work comes - soaking the bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of milk mushrooms. If it is enough to keep the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushrooms you will need at least 7 days of constantly changing the water and rinsing the fungi under running water.

The main thing is that the milk mushrooms are completely immersed in water. To do this, you will need to place a suitable sized lid and a small weight in the basin. This could be a gymnastic weight or several packs of salt placed in a pan.

After soaking, the mushrooms are placed in a large basin, placed under the tap and each mushroom is thoroughly washed under running water. Now you can begin the main stage - salting or marinating mushrooms with a crispy crust.

For beginning mushroom pickers, it is important to know the minimum amount of salt when in different ways blanks For salting, use only coarse salt. “Extra” or iodized salt is not used for capping.

The data is given taking into account the proportion of the amount of salt per kilogram of fungi:

• dry pickling of milk mushrooms – 40 grams;
• hot or cold – up to 60 grams;
• preparation of marinade - up to 60 grams.

Note to the owner! Don't worry if the milk mushrooms are too salty. Correct the situation without loss taste qualities, simply soaking a portion of milk mushrooms in milk will help. After standing in it for 40-60 minutes, the mushrooms will become juicier and properly salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.

Preparing dry milk mushrooms for the winter, recipes

Prepare delicious and healthy mushrooms in simple home conditions it is not difficult. It is enough to know the order of preparation and implementation of the main stages and be responsible for the work.

Milk mushrooms in Altai

The process is simple, but you will need to wait for such a cold snack for a month.

To prepare 1 kilogram of mushrooms, prepare a set of spices and other ingredients:

• coarse table salt – 40 grams;
• 1 bay leaf;
• aromatic peppercorns – 6 pieces;
• greens and horseradish root to taste. The last ingredient determines 80% whether the salted mushrooms will crunch, but there is no point in adding it too much. Horseradish will overpower the natural mushroom flavor;
• dill with umbrellas – 1 bunch;
• peeled garlic cloves – 3 pieces.

Place a layer of spices and horseradish root on the bottom of a clean enamel pan or large glass jar. Layers of fungi are placed on top, sprinkled with chopped dill and salt so that it is evenly distributed over all layers.

Cover the pan with a clean gauze cloth, place a wooden circle and place a small saucepan with pressure. Rinse the napkin daily under running water and remove excess juice.

Cold way

This technique allows you to cook mushrooms on the go without containers or spices. You can add spices at home and transfer the salted milk mushrooms to jars or other containers. It is not recommended to prepare mushrooms with a high bitterness content in this way, but at home you can successfully keep bitter milk mushrooms or valui in water for even several weeks, and then prepare a delicious cold appetizer.

Recipe for preparing mushrooms, packed tightly in a 10-liter bucket:

• If large milk mushrooms are collected, they will have to be cut into several parts; the young ones are placed whole in a large pan or barrel. Place bay leaves, cherry or black currant leaves to taste on the bottom.
• Lay out a layer of mushrooms tightly. Its thickness should be a maximum of 40-50 millimeters. Pour a portion of salt on top, add a few peas of allspice, chopped herbs and dill umbrellas, a bay leaf and a few cloves of garlic.

• In this way, fill the pan, not reaching the top 100-150 millimeters. This space will be needed to collect the released juice and install pressure.
• The top is covered with horseradish and cherry leaves and it is recommended to add several fragrant dill umbrellas.
• A napkin made of natural, loose material is placed on top, covered with a wooden circle and a weight is placed.

• Rinse the napkin daily and remove excess juice. If you plan to close the product in glass jars and seal them with lids, on day 8-9 the mushrooms are placed in a sterile container, filled to the top with juice from the pan and sealed hermetically.

On a note! If a layer of mold has formed on top of the layer of mushrooms, we recommend not to be upset. It is enough to remove the top layer, add 100-200 grams of vegetable oil, replace the napkin with a boiled piece of cloth and constantly rinse the gauze to prevent the loss of tasty milk mushrooms.

Hot way

Cooked mushrooms will not have a crispy crust, but will retain their juiciness and tender flesh. This technique reduces the cooking time and makes the dish safe, because the milk mushrooms undergo heat treatment. Because of this, it is recommended to roll the pickles directly into the jar. Indispensable products in this recipe are milk mushrooms, garlic, dill and salt. If desired, you can add laurel and cloves, but this is not for everyone:

• chopped or whole mushrooms are placed in a pan, a set of spices, salt, garlic cloves are added, water is added and cooked for 20-25 minutes over medium heat;
• the finished mushrooms are placed in jars, filled to the top with brine and hermetically sealed with steel lids;
• The jars are turned over and wrapped in a blanket to gradually cool and infuse the pickles.

A simple recipe for milk mushrooms in a jar

This recipe is similar to the previous one. We only note that before adding mushrooms to the pan, they must be weighed to determine the required amount of salt. The cooking steps are slightly different. After boiling the mushrooms separately for 20 minutes, then draining the water, adding salt and mixing it with the milk mushrooms. In a separate container suitable in volume, place umbrellas and dill, garlic and peas on the bottom hot pepper and tightly lay boiled mushrooms with salt.

Shake the pan several times to compact the mixture and remove air bubbles. Horseradish leaves, dill umbrellas, and cherry leaves are added on top. A boiled gauze napkin, a wooden circle and a weight are placed. The jars are lowered into the cellar or placed in the refrigerator. After 45-50 days you can try the finished product.

Quick salting method

The recipe is given for preparing 10 kilograms of milk mushrooms:

• By simply blanching mushrooms, you can avoid prolonged soaking of bitterness from mushrooms. Cook enough peeled milk mushrooms for 20 minutes. Then they are dipped in cold water and boiled in fresh water for 10-15 minutes. The milk mushrooms are discarded on a slotted spoon and dipped into cold water again. The prepared broth can be used when preparing mushroom soup or cabbage soup;
• Add a layer of salt to the bottom of a bucket or pan, add chopped garlic and dill umbrellas. The amount of spices depends on the taste of the housewife, the main thing is not to interrupt the natural taste of milk mushrooms;

• Lay out the mushrooms in layers, covering each with a layer of spices and salt. Place gauze and weight on top and put it in a cool, dark place for 5-7 days;
• The prepared salted mushrooms are placed in sterilized jars, completely filled with brine and hermetically sealed. Or the containers are covered with a cabbage leaf and kept in a cool place.

Salting in a barrel

In order to properly prepare a large amount of crispy mushrooms for the winter, and, if possible, ensure that the finished product is stored in a cool place, it is recommended to place the salted milk mushrooms in wooden barrels or in glass containers with a large neck. Before salting, barrels and other containers are treated without the use of household chemicals. Simple mustard or soda ash will help clean the surfaces.

New barrels are completely filled with water and soaked for 2 weeks, draining completely after 48 hours. For this method of pickling, it is better to use dry pickling of mushrooms, but city dwellers and farmers use quick hot pickling of mushrooms. Everyone decides individually, but it’s better to take your time and prepare delicious mushrooms with a crispy crust.

Cooking recipes are given above.

Marinated crispy

Another quick way, but milk mushrooms do not lose their attractive “crispy” quality. Knowledge will help you marinate milk mushrooms deliciously and quickly simple recipe. The recipe and quantity of ingredients are given for preparing 5 servings of the product:

• 1 kilogram of milk mushrooms is washed and brushed, the dirty water is drained and the mushrooms are soaked for 24 hours. During this time, the water is changed at least 3-4 times.
• Peel 3-4 cloves of garlic and cut them into thin petals. A few pinches of black currant leaves, laurel leaves and 10 clove buds are washed in water.

• Place 40 grams of coarse salt, 10-12 allspice peas, bay leaves and soaked mushrooms into the pan. Over low heat, stirring constantly, bring to a boil, reduce the heat to low and simmer the mixture for another 30-40 minutes.
• Pour 2 level tablespoons of sugar into each 500-gram jar and add the entire remaining set of spices. Mushrooms are placed on top, and the containers are completely filled with brine from the pan.

All that remains is to seal the jars tightly with metal lids and wrap them in a blanket until they cool completely.

How many days are they salted?

It is not recommended to rush and start tasting milk mushrooms before they are ready. At best, this can lead to severe stomach upset. If you want to quickly eat mushrooms, it is recommended to use the hot method of salting or marinating mushrooms, but this method kills the reasons for the attractiveness of salted milk mushrooms - the tender flesh and crispy crust.

But hot-salted milk mushrooms can be eaten only after 25-30 days, and cold-salted milk mushrooms - after 60 days.

Note to the owner! Don’t be alarmed if milk mushrooms change color when salted. They may turn green, and nigella will take on a purple hue. This is a natural reaction of the fungal pulp to salt and spices.

Storage rules

The rules for storing salted dry milk mushrooms do not differ from the recommendations for storing other pickles made from mushrooms or vegetables. The only difference is the possible liability of your relatives for improper conditions. Remember - mushroom poisoning puts relatives in the hospital for a long time, and this is in the best case.

When screwing into jars, it is recommended to use only clean, sterilized jars and lids. At the first signs of swelling of the lid, the salted mushrooms can still be digested, but if a layer of black mold appears, it is better to throw such a product in the trash.

Salted mushrooms stored in barrels or containers that are not sealed with lids must be monitored at least once every 2-3 days, constantly rinsing the napkin in clean boiling water and draining off excess brine. We recommend pouring 200-300 milliliters of vegetable oil or vodka into the barrel, this will prevent the formation of mold.

Any storage method has its own period. The maximum time for consuming salted mushrooms, regardless of storage method, is 12 months.

Conclusion

Any housewife can pickle delicious and healthy milk mushrooms. The process is simple and does not require a lot of time and effort, but it is worth remembering the safety of the family and taking each, even the most insignificant, operation responsibly. Only in this case will there always be a dish with salted or pickled milk mushrooms on the festive table.

IN summer time There are warm rains, which leads to the wild growth of mushrooms. Therefore, real mushroom hunters spend whole days in the forest, returning home with real wealth. But for mushrooms to become a real winter treasure, you need to work hard on them.

Namely, mushrooms need to be carefully sorted from twigs, grass and other debris, cleaned, properly soaked, boiled and salted. The work is painstaking, but worth it. Since milk mushrooms are collected in the summer, we will talk specifically about these mushrooms.

Products:

• Milk mushrooms;
• Drinking water;
• Salt;
• The bucket is large;
• The toothbrush is new.

Cooking method:

1. Mushrooms need to be cleared of grass and debris.
2. Then we clean the mushrooms with a knife, that is, we need to remove various damaged areas.
3. Next, put the milk mushrooms in a large bucket and fill with cold water. Soak the mushrooms in this way for 2 hours. After this time, you will see that the dirt on the mushrooms has been well soaked and therefore can now be easily washed off.
4. Place the mushrooms in a large bowl and fill with new water.
5. Carefully wash the mushrooms from dirt. Change the water until it becomes clear.
6. Then you need to use a knife to peel the mushrooms from the top film. We pay special attention to the recess in the middle of the cap. Dirt accumulates there. Sand and dirt accumulate between the plates on the inside of the milk mushrooms. We clean them with a toothbrush.
7. Large mushrooms need to be cut into several parts. This will make it easier to clean them.
8. Then each mushroom should be placed under running water and the sand between the plates should be washed out with a toothbrush.
9. After this, place the washed mushrooms in a clean large bowl. We lay out the milk mushrooms only halfway through the container. If all the mushrooms do not fit, we take another basin.
10. Then the milk mushrooms need to be filled with very cold water. Well water is best for this. Change the water in the mushrooms every 4 hours. This must be done to prevent the mushrooms from souring.
11. After you change the water for the fifth time, add salt to this fill in the proportion of one tablespoon of salt per 2 liters of water. Soak the milk mushrooms in a saline solution for two days in a cool place. We change the saline solution twice a day. After this, the mushrooms are ready for further cooking.

Crispy salted milk mushrooms can decorate both everyday and holiday tables. But, as with any mushrooms, increased attention is paid to processing the mushrooms. You need to know how to clean the preparations, how long to soak them, when to cook them, and what is the best way to salt them.

It is worth considering that neglecting basic recommendations can, at a minimum, lead to a deterioration in the taste of the snack - improperly processed mushrooms taste bitter. Moreover, ignorance of the rules for working with mushrooms can provoke severe food poisoning.

How to properly soak and boil milk mushrooms?

Regardless of the salting method, fresh milk mushrooms must undergo mandatory pre-treatment.
It consists of several stages:

• First, the products are sorted, throwing out completely damaged ones and removing wormy places from the rest.
• Next, we clean the mushrooms from dirt. It can be quite corrosive and dense, so it is better to initially arm yourself with a brush. If this does not help, soak the milk mushrooms for a couple of hours in cold water and repeat the treatment.

• It is recommended to immediately cut the peeled mushrooms in accordance with the requirements of the pickling option (into 2-4 parts or the stem is separated from the cap).
• Before cooking or cold-salting the product, it must be soaked, otherwise the bitterness will not go away. Place all the products in a container of suitable size, fill with cold water (you can add a little fine table salt), cover with a lid of a smaller diameter and put pressure on it so that the mushrooms do not float up. For this you need to use only glass, wooden or enamel dishes; other materials can spoil the product. How long to keep milk mushrooms in this form depends on their freshness and quality. It is better to take your time and wait 2-3 days, and change the water at least twice a day.

Tip: The most delicious milk mushrooms are traditionally considered to be salted without legs, but this does not mean that unnecessary parts of the mushrooms should be thrown away. It is from the legs that delicious and tender mushroom caviar is obtained; you just need to choose the appropriate recipe.

We wash the soaked milk mushrooms several times, paying attention to each mushroom. Next, depending on the salting option, the workpieces must either be boiled or immediately sent for preparation of the workpieces.

Cooking the product is very simple:

1. Place it in a saucepan with cold water. There should be enough liquid so that the elements float freely and do not squeeze each other, so it is better to make several passes.
2. Bring the mixture to a boil, reduce the heat to low and note the time.
3. Cook the milk mushrooms for 15 minutes, no matter how long they are soaked. Next, we take out the products (rather than draining the water, which leads to damage to the caps) and use them for their intended purpose.

There is one more rule that should be followed when preparing canned milk mushrooms. It is better to collect them yourself, and in places that are largely remote from roads and industrial enterprises. Mushrooms growing in areas with an environmentally unfavorable situation absorb all harmful substances from environment and soil. Their use causes irreparable damage to the body, no matter the intensity of the pre-treatment.

A cold method of pickling mushrooms that does not require boiling them

It is not necessary to boil milk mushrooms before salting. There are methods for processing components in which heat treatment is not carried out at all. There are many recipes, here is the simplest and most popular of them:

• For 10 kg of mushrooms we take 0.5 kg of coarse table salt.
• We take a wooden barrel or a tall enamel container and begin to place the mushrooms in it, caps down. Sprinkle each layer with salt. Of course, it is difficult to calculate how much salt to use for each layer the first time. The optimal option is one in which 1 kg of mushrooms are used per layer. In this case, 10 layers are obtained, each of which is sprinkled with 50 g of salt.

• We place a wooden disk wrapped in gauze on the workpiece, or simply cover it with a cloth, and place a smaller dish or lid on top.
• We definitely use the cargo. This could be a stone or some kind of container with water.
• The entire structure must be placed in a cool place with a temperature no higher than 15-16ºС. We decide how long to wait, depending on the desired result. But the first sample should be taken no earlier than 2 weeks later.

Before using cold salting methods, it is necessary to assess all the possible risks of this approach. You should not resort to it if the mushrooms were not collected, but purchased. When working with products from the market or from a store, it is better to use preservation options based on heat treatment of the components.

Before proceeding directly to salting milk mushrooms, they must be properly prepared for it, namely soaked in water.

First, you need to wash the mushrooms well: clean them of soil, leaves, grass and other natural debris. You need to wash any mushrooms: fresh, salted, store-bought or hand-picked.

Then use a knife to peel the mushrooms from the top film of the caps (large mushrooms can be cut if necessary), especially carefully clean the core. Dirt between the plates can be cleaned with a toothbrush. After you have washed and cleaned the milk mushrooms, you need to put them in an enamel container, fill them with cold water and press them down with something heavy.

It is necessary to soak milk mushrooms because milk mushrooms are conditionally edible mushrooms, that is, they are suitable for food only if they have been properly processed beforehand. White milk mushrooms contain less bittering substances than black ones, so while white milk mushrooms can be soaked for 3-4 days, black milk mushrooms may need at least a week before they can be safely eaten.

When soaking milk mushrooms, it is necessary to constantly (every day, or better several times a day) change the water. After you change the water 3-4 times, add salt to the water at the rate of 1 tbsp in the next bay. l. salt per 2 liters of water.

After you have soaked the milk mushrooms, rinse them in running water and start pickling.

Salting milk mushrooms

There are two general ways, how to properly pickle milk mushrooms - hot and

Cold pickling

After you have soaked the mushrooms, they must be placed in prepared containers - barrels or glass jars. Salt is poured onto the bottom of the dish; you can line the bottom with oak and bay leaves. Mushrooms should be laid with their caps down, sprinkling the layers with salt (approximately 40-50 g per 1 kg of milk mushrooms) and laying each layer with currant leaves or dill. The milk mushrooms are covered with a cloth on top and placed under pressure (covered with something heavy).

After 2-3 days, the mushrooms will become denser. Then you can add a new portion to them, following the same rules. Thus, you need to add mushrooms until their shrinkage stops. Be sure to press them down with a weight. Containers filled with milk mushrooms are placed in the cold for 1.5 months. After this, you can put the milk mushrooms into jars.

Hot salting

In order to properly pickle milk mushrooms using the hot method, you need to take 90 g of salt, garlic, dill and currant leaves for 2 kg of mushrooms.

Chop the soaked mushrooms, place in a saucepan and cover with cold water. Bring the milk mushrooms to a boil and cook for 10-15 minutes, constantly skimming off the foam. After cooking, place them in a colander so that the water drains and the mushrooms themselves cool. Now you can put the milk mushrooms in previously prepared containers, sprinkling the mushrooms with salt, dill seeds, chopped garlic and blackcurrant leaves.

If the brine released from the mushrooms is not enough to cover them completely, add the remaining cooking water. Cover the container with a napkin and place a weight on top. After 2-3 days, you can put the milk mushrooms into jars. Cover each jar with a cabbage leaf and a lid. After 10-15 days you can serve milk mushrooms!