How to properly salt milk mushrooms for the winter at home using cold and hot methods

How to salt boiled milk mushrooms

Fresh milk mushrooms have a bitter taste due to their ability to absorb toxins. Therefore, when pickling, it is important to follow the cooking rules:

Before heat treatment, the fruiting bodies are washed, sorted, and damaged areas are cut off. At the same time, they are divided into several parts so that sections of the stem and cap remain on each. Some housewives salt only the caps, and use the legs to prepare caviar.
The milk mushrooms must be soaked to get rid of bitterness. To do this, they are dipped in cold water, covered with a lid or plate and left for 3 days.
When soaking fruiting bodies, change the water several times a day. This way the bitterness comes out faster.
Use glass, wood or enamel dishes. Clay and galvanized containers are not suitable for harvesting.

Attention! The most common methods of salting milk mushrooms for the winter are hot and cold.

How and how long should you cook milk mushrooms before cooking?

It is important to familiarize yourself with the basic rules of preparation so that the pickled appetizer becomes a delicious decoration for any table.

General principles

After collection, the mushrooms are sorted and inspected for damage and worminess. The fruiting bodies are cleaned of debris and adhering dirt, which can be removed with a soft brush. The clean product is immediately cut according to the recipe (into several parts or only the stem is cut off).

Before cooking, the forest harvest must be soaked. This procedure removes bitterness from the fruit. Pour milk mushrooms into a large container and fill with salted water. It is advisable to cover them with a lid with a small weight so that they are completely submerged in water.

The duration of the procedure depends on the age of the harvest, since older fruits require longer soaking. Basically, soaking lasts 2-3 days. During soaking, it is important to remember to change the water twice a day.

Before salting

After thorough cleaning and soaking, the milk mushrooms are placed in a large container and filled with cold water so that the fruit floats freely on the surface. The water should be slightly salted and the container should be placed on the stove.

Cooking process

Some chefs advise throwing mushrooms into boiling water. In any case, after boiling, boil them for 10-15 minutes. If the salting is carried out cold, then there is no need to cook them before salting, the main thing is not to forget about pre-soaking.

Before frying

If the harvested crop is intended for frying, then it does not need to be soaked for such a long time.

Frying milk mushrooms

Mushrooms are poured with cold salted water for one hour, then boiled for 10 minutes. The water must be poured out of the container, and the fruiting bodies are thoroughly washed with running water.

Before stewing

Before stewing, the fruits should be soaked to remove bitterness. After boiling, cook them for 15 minutes over low heat. A little salt is added to the water, as in other cases. At this time, you need to monitor the formation of foam and remove it regularly. The boiled fruits are removed from the pan and washed.

How to salt boiled milk mushrooms according to the classic recipe

Boiled milk mushrooms are a good product for canning. If you salt them for the winter according to the classic recipe, the preparations can be stored in the refrigerator and eaten as an independent dish or added to soups and appetizers. To pickle 1 kg of mushrooms for brine, the following ingredients are needed:

salt – 180 g;
water – 3 l;
garlic – 3 cloves;
bay and currant leaves - 3 pcs.;
fresh dill – 20 g;
parsley – 10 g;
black pepper - a few peas to taste.

How to prepare:

Add 150 g of salt to 3 liters of water, put on fire and bring to a boil. It turns out to be a brine.
Pre-soaked milk mushrooms are dipped into it. And cook over low heat until the fruiting bodies are at the bottom of the pan.
Place the cooled milk mushrooms in a clean jar, add salt and layer them with currant leaves, bay leaves, garlic and herbs. Add peppercorns.
Seal the container with a nylon lid and place in a cool place.

Salting for the winter is ready in 30 days

Recipes for marinating milk mushrooms at home

Pickled milk mushrooms will be stored for a long time and will delight you with excellent taste only if you follow a specific recipe step by step.

Preparing for marinating

To marinate milk mushrooms at home, you should first choose the most suitable recipe and prepare the necessary ingredients. Fruits intended for pickling must be soaked. The procedure should last 72 hours with regular (2-3 times a day) water changes.

Classic way

To marinate 2 kg of mushrooms in the classic way, you will need the following ingredients:

2 liters of water;
50 g salt;
20 ml 70% vinegar;
5 pieces. carnations;
4 pcs. bay leaves and allspice peas.

The soaked milk mushrooms are cut into large pieces, pour in 1 liter of water, add 10 g of salt and boil for 20 minutes.

The finished product is removed from the pan, washed and the water is allowed to drain completely. At this time, prepare the marinade. Pour 1 liter of water into a clean container and add the remaining ingredients except vinegar. After boiling, add the mushrooms into the container and cook for another 15 minutes. Then add vinegar essence and remove from heat. The mushroom mixture is placed in jars and poured with hot marinade so that it completely covers the mushrooms. The containers are tightly closed with sterile lids and wrapped until completely cooled.

Cold way

You can make mushroom preparation without pre-boiling. To do this, carry out the following manipulations:

The mushrooms are soaked and washed well.
Soaking milk mushrooms
Pour water into the pan and bring to a boil, after which the mushrooms are placed for a few minutes.
The water is drained and the mass is left to cool completely.
Spices and milk mushrooms are poured into a separate container. The mixture is thoroughly mixed and refrigerated for several days.
Prepare a marinade from water and vinegar essence.
The mushrooms are placed in jars and poured with hot marinade.

Milk mushrooms in marinade
The containers are covered with metal lids, and after cooling they are transferred to the cellar for storage.

Spiced

For this recipe, you must first soak the fruits for two days. To prepare 2 kg of mushrooms, prepare the following ingredients:

3 liters of water;
60 g table salt;
20 g sugar;
2 leaves of currant and cherry;
2 bay leaves;
3 cloves of garlic;
2 pcs. cloves and peppercorns;
60 ml 9% table vinegar.

Marinated milk mushrooms with spices
Boil the soaked fruits in 2 liters of water with the addition of a tablespoon of salt for 10 minutes. The mushrooms are washed, and while the excess liquid is draining, the marinade is prepared. Pour 1 liter of water into a clean container, add salt and sugar according to the recipe. After the liquid boils, add mushrooms and other ingredients, except vinegar and garlic, into the pan. Boil for 15 minutes, and 5 minutes before readiness, add sliced garlic into the container.

The hot product is poured into jars and compacted. If the jars are liter, then pour 30 ml of vinegar into each. If they are 0.5 liters each, then you need to pour a teaspoon of table vinegar. After this, fill the containers with hot marinade and close the lids tightly.

In tomato sauce

To prepare pickled milk mushrooms in tomato sauce, you will need the following ingredients:

4 kg of soaked mushrooms;
5 liters of water;
1 glass of vegetable oil;
6 onions;
3 tbsp. l. Sahara;
4 bay leaves;
10 black peppercorns;
0.5 cups 9% vinegar;
700 ml tomato paste;
salt is added to taste.

Mushrooms in tomato sauce
The fruits are cut into small pieces and thrown into boiling water. The resulting foam is removed and boiled for 15 minutes. The finished mushroom mass is washed with cold water and the excess liquid is allowed to drain. At this time, oil is poured into a deep container (it is better to take a large frying pan), and after heating, onion, cut into half rings, is poured into it. Fry it for about three minutes, add sugar and fry for another three minutes.

Then pour mushrooms, peppers, bay leaves and salt (about 1 tablespoon) into a container. The mixture is fried for 10 minutes, tomato paste is added and fried for another 10 minutes. Pour in vinegar, stir quickly and turn off the stove. The hot mixture is placed in sterile containers, rolled up and insulated until it cools.

With vegetables

A mushroom appetizer will be very tasty if you marinate milk mushrooms with tomatoes and onions. This recipe includes the following ingredients:

2 kg of soaked milk mushrooms;
1 kg each of tomatoes and onions;
3 liters of water;
60 g table salt;
100 ml sunflower oil;
20 ml 70% vinegar.

Marinated mushrooms with vegetables
Pour 3 liters of water into a saucepan and add 2 tbsp. l. salt. After boiling, add mushrooms cut into medium pieces into a container and cook until tender. If all the fruits have sunk to the bottom, you can remove them from the heat. Tomatoes are doused with boiling water, peeled and cut into large pieces. The onion is cut into half rings.

Place the mushroom mixture on a heated frying pan, add salt to taste and fry for 10 minutes. The fried fruits are transferred to a saucepan. The onions should also be fried until golden brown, and the tomatoes until soft. Place the vegetables with the mushrooms, add vinegar and simmer over low heat for 30 minutes, stirring regularly. The hot mixture is transferred to prepared jars, rolled up and wrapped in a warm blanket.

How to pickle boiled milk mushrooms in layers in a jar

The peculiarity of this pickling recipe is the ability to add new layers of milk mushrooms as the previous ones are lowered to the bottom of the container. To pickle mushrooms for the winter, you will need:

boiled milk mushrooms – 10 kg;
salt – 500 g.

Step by step recipe:

Boiled fruit bodies are placed in large glass containers, caps down, alternating layers with salt. Each must be sprinkled to salt the mushrooms evenly.
Place a wooden plate or board on the boiled milk mushrooms. Cover with pressure to release the liquid faster. A jar filled with water is suitable for this.
The workpiece is kept under pressure for two months. After this time, you can try boiled and salted milk mushrooms for the winter.

Before serving the appetizer, you need to wash off excess salt from the milk mushrooms.

Black milk mushrooms

This type of mushroom has healing properties and a bright flavor bouquet. Milk mushrooms can be pickled for the winter without adding spices to feel the true taste of a natural product.

List of ingredients:

coarse salt - 130 g;
fresh mushrooms - 2.5 kg.

Step-by-step preparation:

Clean the milk mushrooms from dirt and foreign matter, remove suspicious areas, cut off the stems, and rinse well under running water.
Place the mushrooms, caps down, in an enamel bowl.
Pour drinking water over the raw materials and press down on top with a press so that the entire mass is constantly in the liquid. Cover the container with a cotton cloth.
Soak milk mushrooms for about 3–5 days, change the composition as foam appears.
At the end of this cooking stage, the volume of the workpiece will decrease significantly. Pour the liquid out of the pan, rinse the mushrooms, and separate the large caps into pieces.
Place the milk mushrooms, caps down, in dense layers in a wide and deep basin. Sprinkle thickly with salt every 3-4 cm of placed layers of food, compact the mushrooms.
Press down the mass with a wooden circle, plate or board that completely covers the milk mushrooms. Place a heavy weight on top.
In this condition, the workpiece should stand for 3 days in a cool room. Periodically, the composition should be thoroughly mixed.
After the specified time has passed, the mushrooms must be transferred to glass containers and the containers closed with tight-fitting nylon lids.

Send jars of product to the cellar. After 2 months the dish will be ready to eat.

Cold salting of boiled milk mushrooms

If you coldly salt forest products for the winter, they acquire a special aroma and become crispy.

For 1 kg of milk mushrooms for brine take:

salt – 50 g;
bay leaf – 1 pc.;
garlic – 5 cloves;
dill - a small bunch;
horseradish root;
allspice and black pepper to taste.

Stages:

Prepare the pickling mixture. To do this, chop garlic, horseradish root and dried bay leaf. Finely chop the dill sprigs. Add allspice and black pepper and salt.
Take a container in which you will salt the milk mushrooms. A small amount of the mixture is poured into it.
The fruit bodies are laid out in layers, caps down, sprinkled with pickling mixture. Lightly compact.
Cover the container loosely with a lid and place it in the refrigerator. From time to time the contents are gently crushed.
Salt boiled milk mushrooms for the winter for 35 days. Then take a sample. If they seem too salty, soak them in water.

When serving, pour the milk mushrooms with vegetable oil and garnish with onion rings

Cold salted milk mushrooms in jars - quick cooking recipe

Salting milk mushrooms in a cold way takes some time. If young porcini mushrooms are used, this speeds up the process of obtaining the finished dish.

Set of components:

spruce branches - 2 pcs.;
mushrooms - 3 kg;
black peppercorns - 10–12 pcs.;
dill umbrellas - 2 pcs.;
coarse salt - 180 g;
garlic cloves - 10 pcs.;
laurel leaves - 6–8 pcs.;
horseradish roots - 2 pcs.

Step-by-step preparation:

Sort through the mushrooms, remove any remaining soil and plants, and rinse under running water.
Place the milk mushrooms in an enamel bowl in layers, placing them caps down.
Place a flat plate on top of the workpiece. Pour filtered water over the mushrooms, completely covering the products, and install a not very heavy weight so that it holds the entire mass under the liquid.
Leave the workpiece to soak for 2 days in a cool room. Be sure to change the water up to 5-7 times a day. This time is enough to rid the spore organisms of their characteristic bitterness. By the way, it is for this reason that white milk mushrooms are practically never wormy.
Drain the liquid from the soaked mushrooms.
Peel the horseradish roots and cut into small pieces. Remove the peel from the garlic cloves and divide into halves. Break the laurel leaves.
Place 1 spruce branch, an umbrella of dill, parts of crumbled laurel, pieces of garlic, and a portion of salt on the bottom of pre-sterilized jars. Black peppercorns can be replaced with the fruits of white spice, which is considered the hottest of all types of peppers. This seasoning will give the dish a particularly hot taste.
Next, place the layers of mushrooms with their caps down, sprinkling the product with salt, garlic, peppercorns, and pieces of horseradish. Finish the installation with a spruce branch.
Each new row of mushrooms must be compacted. When the cylinders are completely filled, press the products again. To prevent them from rising from the juice formed during the salting process, you need to take 2 wooden sticks (spacers) and place them crosswise under the shoulders of each container.
Place the jars in deep basins to collect excess liquid.
Cover the cylinders with a cotton cloth (two layers of gauze), and place the blanks in the refrigerator for 2 months.

The first taste of aromatic mushrooms can be arranged after 45 days.

Quick salting of milk mushrooms with 5-minute boiling

A quick way to pickle milk mushrooms with a 5-minute boil will not be superfluous in your recipe box. The dish prepared for the winter is suitable for both a festive feast and an everyday diet.

For salting you need:

soaked milk mushrooms – 5 kg.

For the brine:

salt – 300 g;
mustard seeds – 2 tsp;
bay leaf – 10 g;
allspice – 10 g.

How to salt:

Boil water, add milk mushrooms to it. Cook for 5 minutes. At this time, monitor the formation of foam and remove it.
Leave the boiled fruit bodies in a colander to drain the broth.
Place them in a saucepan, add salt and season. Mix.
Place a plate and gauze on top of the milk mushrooms. Place the load.
Take the container to the balcony or place it in the basement. Leave for 20 days.
After pickling, place the mixture into sterilized jars. Pour brine from the pan. Cork.

The recipe is very suitable for beginner cooks

Pickled milk mushrooms without vinegar

Required:

Mushrooms – 1 kg.
Water – 1.5 l.
Salt – 3 teaspoons.
Sugar – 2 teaspoons.
Citric acid – 2 tsp.
Black peppercorns – 4 pcs.

Cooking:

Pour the prepared milk mushrooms with water, add black pepper, and boil, after boiling, for half an hour.
Prepare the marinade - bring one and a half liters of water with sugar and salt to a boil, after boiling, add citric acid, mix thoroughly and remove from heat.
Place the mushrooms tightly in sterilized jars, pour in the marinade and close with nylon lids. Wrap the workpieces in warm material and place them in a cool, dark place to cool.
After cooling, store the product in the refrigerator.

Milk mushrooms, without a doubt, will become a source of incomparable culinary pleasure for you if you cook them correctly, and you also know how to properly boil these mushrooms before various types of further culinary use, and how to properly store boiled milk mushrooms.

How to salt boiled white milk mushrooms with brine

An appetizer of boiled milk mushrooms for the winter is an excellent addition to salads and strong drinks; it is added to okroshkas and pies.

For a volume of 8 liters you need to prepare:

white milk mushrooms – 5 kg;

For the brine:

salt, depending on the amount of water, 1.5 tbsp. l. for 1 l;
bay leaf – 2 pcs.;
black peppercorns – 1.5 tbsp. l.;
allspice – 10 peas;
cloves – 5 pcs.;
garlic cloves – 4 pcs.;
black currant – 4 leaves.

Cooking steps:

Boil the mushrooms for 20 minutes in a large saucepan in enough water to double the amount of fruiting bodies. First add 1.5 tbsp. l. salt.
Brine is prepared in a separate container. For 1 liter of water take 1.5 tbsp. l. salts and seasonings.
The brine is placed on low heat for a quarter of an hour.
Boiled milk mushrooms are added to the brine and left on the stove for another 30 minutes.
Then add the garlic cloves and mix everything together.
Currant leaves are placed on top.
The pan is covered with a lid of a smaller diameter, and pressure is placed on top.
The container is sent to a dark, cool place for the winter. Pickling from boiled milk mushrooms is ready in a week.

Salted white milk mushrooms will become a real delicacy on the holiday table

Cooking time

The cooking time is related to the method of storing mushrooms and their further use:

When salting. If you plan to pickle, then the mushrooms must be boiled for 10-15 minutes. The exception is cold salting, which does not require cooking.
When marinating. Cook for 15-20 minutes or more. It all depends on the specific recipe.
Before frying and stewing. Usually cook for about 20-25 minutes, sometimes more.
Freezing. Milk mushrooms are boiled before freezing, no more than 7-10 minutes.

The time begins to count after the second boil.

Cooking milk mushrooms

To cook milk mushrooms on the stove, place them in a large enamel pan, fill them with water, and place them over medium heat. You can also boil the water first, remembering to lightly salt it, and only then add the mushrooms.

If the mushrooms are large and old, they will have to be boiled twice. After the second boil, the milk mushrooms are removed from the water with a slotted spoon and the liquid is poured out. The pan is filled with fresh water, the mushrooms are placed in it again and brought to a boil. You need to salt the water once during the first or second cooking.

During cooking, foam may form on the surface. It will definitely be removed. During cooking, the pulp sometimes darkens, becomes purple or greenish.

This is a variant of the norm; because of the color change that has occurred, there is no need to panic or worry about the freshness and safety of the product. Mostly black milk mushrooms change color; if the mushroom picker does not yet have sufficient experience in collecting a particular species, he needs to consult a professional. Subsequently, he will be able to distinguish between different types of mushrooms and prepare them in accordance with their specific species.

Salting and marinating

Before salting or hot pickling, the mushrooms are boiled. Milk mushrooms ready for pickling are soaked in cold water for at least 12 hours. Preparing mushrooms for pickling:

milk mushrooms are washed;
put into pans;
cook in salted water for 15-20 minutes.

During the cooking process, sometimes add onions and bay leaves, and be sure to add some salt to the water.

The finished product is cooled and the salting procedure proceeds directly:

oak leaves, basil, dill are placed at the bottom of a wooden barrel or glass jar, everything is generously sprinkled with salt;
Place a layer of mushrooms on top of the greens, sprinkle everything with salt (20 g) and again layer everything with greens.

You can add peppercorns and garlic to the jar. Fill with water, or with brine, but in this case there is no need to mix the mushrooms with salt; a certain amount is added directly during the preparation of the brine.

Before marinating, cook the mushrooms for about 10 minutes. The hot marinade is prepared as follows:

For 1 liter of water take 1 tbsp. a spoonful of salt, the same amount of sugar and a pinch of pepper, you can add bay leaf and basil;
Bring the marinade to a boil and cook for about 15 minutes.

The milk mushrooms are placed in jars, and vinegar is added to each container at the rate of 2 tbsp. spoons per 1 liter. Mushrooms are poured with slightly cooled marinade, and the jars are sealed. Store in a cool, dark place. Pickled mushrooms are considered ready to eat 1 month after seaming. They will be salted less, about 7-14 days.

Mushrooms intended for pickling are placed with their caps down. This allows you to maintain the shape and taste of the product when compacted.

Fried and stewed mushrooms

To fry and stew milk mushrooms, it is not necessary to boil them. But pre-cooking allows you to get rid of some of the bitterness, which is not superfluous if the mushrooms have not spent enough time in the water.

Cook a little longer than before marinating or salting in order to completely eliminate bitterness, which can appear not only with the cold method of pickling, but also, for example, in a salad, which includes fried or stewed milk mushrooms.

A simple recipe for pickling boiled milk mushrooms in jars for the winter

If you salt boiled milk mushrooms for the winter using a simple recipe, you can enjoy the taste of crispy mushrooms in just 10 days.

For snacks you need:

milk mushrooms – 4-5 kg.

For the brine:

garlic – 5 cloves;
currant leaves - 3-4 pcs.;
salt – 1 tbsp. l. for 1 liter of water.

Actions:

Place the soaked boiled fruit bodies in a cooking container.
Pour in water and salt, calculating the amount so that there is 1 tbsp per 1 liter of liquid. l. salt.
Place currant leaves in brine.
Place the dishes on the stove, let the water boil and keep on fire for another 20 minutes.
Take a clean jar. Place garlic cloves cut into several pieces at the bottom.
Place the boiled milk mushrooms in a jar and compact lightly.
Pour in the brine.
Seal the jar and put it in the refrigerator.

Salting is ready after 10-15 days

Important! When storing the workpiece, you must ensure that the fruiting bodies are hidden by the brine. If it is not enough, you can add boiled water.

Appetizer of milk mushrooms for the winter with tomatoes and onions

The recipe for milk mushrooms in jars for the winter is universal in preparation. The appetizer is served as an independent dish, added to soups, salads and used as a side dish.

You will need:

milk mushrooms – 1.5 kg;
vegetable oil – 300 ml;
tomatoes – 1 kg;
vinegar 9% – 100 ml;
bell pepper – 1 kg;
salt – 50 g;
onion – 500 g;
sugar – 150 g;
carrots – 700 g.

Step-by-step cooking process:

Boil the mushrooms. Cool and cut into portions.
Transfer to the pan. Stirring constantly, simmer until the moisture evaporates.
Cut the tomatoes into small pieces, the pepper pulp into straw, and the onion into half rings.
Grate the carrots, trying to make longer strips. To do this, hold a large grater at an angle.
Pour oil into a large container; when it warms up, add tomatoes. After 5 minutes – pepper and onion.
Simmer for 5 minutes. Add the boiled product and carrots. Sweeten and salt. Stir. Boil.
Switch the burner mode to minimum. Cook, stirring regularly, for 50 minutes. The lid must be closed.
Pour into sterile containers. Cork.

Only ripe and juicy tomatoes are used

How to pickle boiled milk mushrooms so they are white and crispy

Crispy, delicious mushrooms, prepared for the winter, are good as an independent dish, served with vegetable oil and onions. They need to be salted with the following ingredients:

white milk mushrooms – 2 kg.

For the brine:

salt – 6 tbsp. l.;
bay and currant leaves - 8 pcs.;
garlic – 2 cloves;
dill - 7 umbrellas.

How to cook:

Pour water into the pan with the soaked fruiting bodies so that they are completely hidden. Place on the stove.
Throw in garlic, dill umbrellas, bay and currant leaves.
Add salt and leave to cook for 20 minutes.
Use this time to sterilize jars. You can take small ones, with a volume of 0.5 or 0.7 liters.
Take an umbrella of dill, dip it in hot brine for a couple of seconds, and place it on the bottom of the container. Cut off the tail by which they took it.
Place the first layer of mushrooms on top. Sprinkle 1 tsp. salt.
Fill the jar to the top in several layers.
Finally, add brine to the neck.
Take nylon lids and pour boiling water over them. Seal the jars.

Boiled milk mushrooms for the winter, put them in the basement, refrigerator or cellar

Yellow milk mushrooms

Salting fresh milk mushrooms has certain characteristics depending on the type of mushroom. However, the cold cooking method is universal for such a product.

List of ingredients:

dill stems - 4 sprigs;
yellow milk mushrooms - 2 kg;
table salt - 80 g;
garlic cloves - 4 pcs.;
currant and cherry leaves - 5-6 pcs.;
laurel leaf - 1 pc.;
cumin - 1 tsp.

Step-by-step preparation:

The milk mushrooms should be cleaned of dirt and forest debris, the legs should be separated, and washed thoroughly.
The body of yellow milk mushrooms contains a large amount of caustic juice, so pests avoid them. However, the same reason requires soaking the product for 3–5 days in drinking water, placing the mushrooms with their caps down in a deep bowl. It is necessary to replace the liquid with a pure composition 3-5 times a day.
Rinse the greens and shake off excess moisture.
Drain the mushrooms. Place a small layer of regular (non-iodized) salt, 2 leaves of currants and cherries, a few pieces of chopped garlic cloves, and some caraway seeds on the bottom of a 3-liter clean and dry container.
Next, place a dense layer of milk mushrooms, caps down. Sprinkle milk mushrooms with salt, repeat the process of laying mushrooms, herbs, spices and spices until the container is filled. The last layer should consist of currant, cherry and laurel leaves. To create the characteristic taste of a barrel product, instead of the indicated plant leaves, you can use oak bark (the powder is sold in pharmacies). A 1-liter container will require 1.5 tsp. additives.
Cover the food with gauze, set the weight, and place the “structure” in the refrigerator for 1–1.5 months.

Transfer the mushrooms into a prepared container and place in a cool place, covered.

Boiled milk mushrooms, salted with oak, currant and cherry leaves

Milk mushrooms that undergo heat treatment do not need to be soaked for a long time. During the cooking process, they lose their bitterness, and the snack turns out to be pleasant to the taste.

To prepare it for a half-liter jar, in addition to milk mushrooms, you need to take:

salt – 2 tbsp. l.;
garlic – 2 cloves;
dill - 1 umbrella;
currant and cherry leaves - 2 pcs.

For brine per 1 liter you will need:

salt – 1 tbsp. l.;
vinegar 9% – 2 tbsp. l.;
black pepper – 7 peas;
bay leaf – 3 pcs.;
cumin – 1 tsp.

How to salt:

Pour water into the pan. Add milk mushrooms, bay leaf, cumin, pepper. Mix everything and salt.
When the brine boils, add vinegar. Let it boil for another 5 minutes.
First place an umbrella of dill, a few currant and cherry leaves, and garlic into sterile jars. Then add boiled mushrooms. Compact.
Pour hot brine into jars. Cork.
Insulate the jars and turn them upside down. Leave for a day, then transfer to the pantry.

You can treat yourself to a snack after 45 days

Expert advice

Although milk mushrooms are edible mushrooms, they require preliminary heat treatment before being eaten in any form (pickles, marinades, roasts, stewed mushrooms with potatoes). Simply put, they need to be boiled. During the cooking process, the residual bitterness that is not drawn out of the mushroom along with the water during the soaking process disappears. In addition, experienced mushroom pickers advise doing the following things:

add onions to the pan during cooking;
cook mushrooms even before frying or stewing.

The latter is not necessary, but it allows you to reduce the bitterness if it still remains.

Milk mushrooms are a favorite mushroom for many. They have juicy pulp and a pleasant taste, which, however, depends on the pre-processing of the mushroom. Before eating, mushrooms are usually soaked in water for several days, then boiled and only then salted, pickled, fried or stewed. The exact cooking time depends on the further method of use, but usually does not exceed 25 minutes.

How to salt boiled milk mushrooms without spices and additives

Salting milk mushrooms is an old Russian tradition. Often mushrooms were cooked without spices and served with dill, parsley, sour cream, and onions. This recipe is still popular today.

For salting you need:

mushrooms – 5 kg;
salt – 250 g.

How to cook:

The soaked boiled milk mushrooms are cut into pieces, placed in a basin, sprinkled with salt.
Cover with gauze. Place a lid on top and press down with pressure.
Leave the workpiece for 3 days. But every day they mix everything.
Then the milk mushrooms are placed in jars, closed and placed in the refrigerator.
After 1.5-2 months of waiting, a savory snack is obtained.

About 3 kg of snacks come out of 5 kg of raw materials

White milk mushrooms

Cold salting of milk mushrooms is most often used for porcini mushrooms. It is surprising that in Rus' this species of the Russula family was valued much higher than other representatives. In Europe, mushroom pickers still consider white milk mushrooms to be false and completely unsuitable for food.

List of ingredients:

freshly picked mushrooms - 4 kg;
rock salt - 200 g;
dill umbrellas - 10 pcs.;
garlic cloves - 15 pcs.;
bay leaf, peppercorns - 1 package each;
currant leaves - 20 pcs.

Step-by-step preparation:

Sort the raw materials, select young or medium-ripe ones, clean the mass from soil and forest debris.
Cut off the stems and rinse the processed product thoroughly. Place the mushrooms in layers, caps down, in an enamel or plastic container.
Pour filtered water over the food and cover with a plate. Press the mushrooms down with a light weight so that they are completely submerged in the liquid.
Leave the preparation for about 2-3 days in a cool room to remove the bitterness from the mushrooms. The water should be changed to a clean composition at least 5-6 times a day. Do not allow milk mushrooms to remain in liquid with the presence of foam.
At the end of the soaking period, you need to drain the water, rinse the mushrooms, and cut the large caps into pieces.
Thoroughly rinse the currant leaves and dill umbrellas, shake off excess moisture, and scald the plant plates with boiling water.
Place a dill umbrella, currant leaves, peppercorns, and 2-3 peeled and chopped garlic cloves on the bottom of a sterilized jar.
Next, place a layer of mushrooms, placing them caps down. Sprinkle the products with 2-3 tbsp. l. coarse salt, peppercorns, pieces of garlic. Add currant and laurel leaves. Complete the assembly of 1 balloon with a dill umbrella and a layer of green leaves.
Fill all prepared containers in this way. Gently press down the contents of the jars with a masher, trying to remove any air bubbles.
Place pressure on top of the food and cover the dishes tightly with nylon lids.

Keep pickles for 1.5–2 months in a cool room.

How to pickle boiled milk mushrooms with garlic and horseradish

Among traditional Russian recipes, the method of salting milk mushrooms with horseradish and garlic is in demand. These products add spice to winter preparations.

For preparation you need:

mushrooms - 10 liter bucket.

For the brine:

salt – 4 tbsp. l. for 1 liter of water;
garlic – 9-10 cloves;
horseradish – 3 medium-sized roots.

How to salt:

Prepare the brine: add salt at the rate of 4 tbsp. l. seasonings per liter and boil, then cool.
Boil the milk mushrooms in lightly salted water. Cooking time is a quarter of an hour.
Sterilize the container. Pour boiling water over the lids.
Place the cooled fruit bodies in jars so that the caps are directed downwards. Top them with pieces of horseradish and cloves of garlic.
After filling the jars up to the shoulders, pour in the brine.
Seal the container and place it in the refrigerator for a month.

From one bucket of raw materials you get 6 half-liter jars of boiled milk mushrooms with garlic and horseradish for the winter

How to cook caviar from white milk mushrooms with carrots and onions for the winter

Compared to black milk mushrooms, white milk mushrooms do not soak for a long time. You don’t need to boil them first, as they are practically not bitter. All cooking instructions must be strictly followed.

For the recipe you need to prepare:

soaked milk mushrooms – 3 kg;
paprika – 5 g;
dill – 50 g;
vegetable oil – 360 ml;
garlic – 9 cloves;
vinegar 6% – 150 ml;
carrots – 600 g;
salt;
onion – 600 g;
black pepper – 5 g.

Preparation:

Squeeze out the milk mushrooms. Excess moisture will spoil the taste of the snack.
Pass through a meat grinder. Pour into hot oil and simmer for half an hour.
Separately, fry the diced vegetables until golden brown. Grind in a meat grinder.
Combine two masses. Add chopped herbs, pepper and paprika. Add salt.
Simmer for half an hour. Pour in vinegar. Simmer for a quarter of an hour and pour into jars.
Cover with lids. Place in a saucepan with warm water. Sterilize for 20 minutes. Cork.

Advice! To prevent the containers from bursting during the sterilization process, the bottom of the pan should be covered with cloth.

A delicious soup is made from caviar or meat is stewed with it.

Salting boiled milk mushrooms with horseradish root

If you salt mushrooms with horseradish root, they turn out not only spicy in taste, but also crispy. To pickle each kilogram of milk mushrooms, you need to stock up on the following ingredients:

horseradish root – 1 pc.;
a pinch of salt;
dill - 3 umbrellas.

For brine per 1 liter of water you will need:

salt – 2 tbsp. l.;
vinegar 9% – 100 ml;
bay leaf – 2 pcs.;
black pepper – 1-2 peas.

Recipe step by step:

Grate the horseradish root or pass through a meat grinder.
Prepare the jars. Place several dill umbrellas on the bottom of each of them, 1 tbsp. l. horseradish. Then add the boiled milk mushrooms.
Prepare the brine. Pour salt into the water, add bay leaf and black peppercorns. Put on fire.
When the brine boils, pour in the vinegar.
While the liquid has not cooled, distribute it into containers.
Roll up and wait until the contents cool down.

Store snacks in a cool place in winter

Our recipe

2 hours

We thoroughly wash each mushroom with running water and clean it of forest debris with an old toothbrush.

Boil peeled and chopped mushrooms in salted water for 15-25 minutes, skimming off the foam.

Drain the first water and rinse in running water. This whole process (boil and rinse in running water) needs to be done 2-3 times, because we cook the mushrooms without soaking.

Prepare the marinade. Put in water: salt, sugar, pepper, cloves, bay leaf and dill seeds. Cook for 5 minutes after boiling.

Boil the mushrooms in the marinade for 20 minutes.

Add vinegar.

Sterilize the jars and boil the lids. Place garlic on the bottom.

Place the mushrooms in jars. Fill with marinade to the very top and close with screw or tin lids.

All is ready! Cover the jars with a warm blanket and leave until completely cool. Then we put it away for storage in a cool place.

How to pickle boiled milk mushrooms in a bucket

For true lovers of quiet hunting, a recipe for pickling boiled milk mushrooms in a bucket for the winter will come in handy. For brine, every 5 kg of mushrooms you will need:

salt – 200 g;
bay leaf – 5-7 pcs.;
dill - 10-12 umbrellas;
horseradish and currant leaves - 3 pcs.;
allspice -10 peas;
cloves – 2-3 pcs.

How to salt:

Place seasonings at the bottom of the bucket.
Place the boiled fruit bodies without excess liquid in one layer, caps down.
Salt the layer.
Repeat a similar procedure several times until all the prepared mushrooms are in the bucket.
Cover the top layer with gauze or cloth, then with an enamel lid so that the handle faces down.
Place pressure on the lid (you can take a jar of water or a washed stone).
After a few days, the fruiting bodies will begin to settle and release brine.
Remove excess liquid.

You can periodically add new layers on top until they stop settling

Advice! During pickling, you should make sure that the bucket does not leak and that the milk mushrooms are completely hidden by the brine.

Marinated boiled milk mushrooms

Prepare the marinade in an enamel bowl per 1 kg of mushrooms:

1/2 cup water
2/3 cup 8% vinegar

To prepare marinated boiled milk mushrooms, dip the cooked milk mushrooms into the boiled marinade, cook over low heat, stirring continuously, skim off any foam that forms. When foam stops forming, add 1 kg of mushrooms to the marinade:

1 teaspoon granulated sugar
2 pieces of cloves and cinnamon
a little dill
bay leaf
on the tip of a knife add citric acid to preserve the natural color of the mushrooms

How to marinate boiled milk mushrooms according to the classic recipe

Marinating for the winter differs from pickling in that the fruiting bodies are necessarily subjected to heat treatment. This makes them safe to eat and protects against eating disorders and poisoning.

For marinating you will need:

milk mushrooms – 1 kg.

For the marinade:

water – 1 l;
sugar – 1 tbsp. l.;
vinegar 9% – 1 tsp. on the jar;
currant and cherry leaves - 3-4 pcs.;
garlic – 2 cloves;
allspice and black pepper – 2-3 peas each;
cloves – 2 pcs.;
bay leaf – 2 pcs.

Preparation:

Cook the soaked mushrooms for 10 minutes.
Drain and rinse.
Pour water into a saucepan, add sugar and pepper, as well as cloves and peppercorns.
When the liquid boils, add the mushrooms. Leave on fire for a quarter of an hour.
Cut garlic cloves into sterilized jars and place washed cherry and currant leaves.
Add milk mushrooms.
Pour in vinegar.
Fill each jar to the top with marinade.
Roll up the container and turn it upside down to cool.

The marinating process is simple and easy for beginners to master.

With vinegar

Cold salting of milk mushrooms using vinegar is a very popular method without boiling the raw material.

Product composition:

coarse salt - 80 g;
mushrooms - 4 kg;
table vinegar (8%) - 400 ml;
peppercorns - 2 tbsp. l.;
laurel leaves - 3 pcs.

Cooking order:

Thoroughly clean the mushrooms and remove the stems with a knife. Rinse the product well.
Boil purified water in a saucepan and lower it into it for 2 minutes. processed milk mushrooms, then place them in a wide container with the plates facing up. Sprinkle the product with pepper and table salt, and arrange with bay leaves.
Cover the mixture with a plate and place a light weight. Leave the products in this form for 3–5 days
Fill the pan with 2 liters of drinking water, pour in vinegar. Heat the mixture to a boil.
Place the milk mushrooms along with the spices in prepared jars, pour in the resulting marinade. Close the workpieces with nylon covers.

The product can be used after 1.5-2 months.

How to marinate boiled milk mushrooms with spices

Even a culinary novice who has decided to learn how to make preparations for the winter can reproduce the recipe for crispy pickled mushrooms with spices. To marinate for the winter, you need to take the main ingredient - 2.5 kg of milk mushrooms, as well as additional spices for the brine:

bay leaves – 5 pcs.;
salt – 5 tbsp. l.;
allspice – 20 peas;
sugar – 3 tbsp. l.;
garlic – 1 head;
horseradish - 1 root;
cherry and oak leaves - to taste.

Stages of work:

Chop the soaked fruiting bodies and add water to the pan.
Add sugar, salt, bay leaf and pepper there. Add horseradish root chopped in a meat grinder.
Turn on low heat and immediately after the water boils, remove from the stove.
Remove the mushrooms and let them drain.
Prepare jars for pickling: rinse, sterilize.
Place garlic cloves, currant and cherry leaves, and pepper on the bottom.
Fill the container with mushrooms and top with marinade.
Seal and cool.

Send the snack to be stored in the refrigerator

Secrets of salting milk mushrooms

Preparing milk mushrooms

The surface of the caps of milk mushrooms is abundantly covered with particles of earth, blades of grass, and dry leaves. It is necessary to sort out the mushrooms and manually clean them of large debris - this is a rather labor-intensive process.

After this, soak the mushrooms in cool water for 30 minutes. And once again carefully clean with a brush.

Having removed all the debris and contaminated areas on the milk mushrooms, you need to go through them again to cut off the damaged areas on the caps and legs, and get rid of overripe specimens.

Ways to get rid of bitterness

Milk mushrooms are classified as conditionally edible mushrooms due to the presence of milky juice that has a pungent taste. The bitter milky juice is disposed of in various ways, only after this the milk mushrooms are salted.

Soaking

To cold-salt, milk mushrooms are soaked in cool water for two to four days, replacing the water every 5-7 hours. This helps eliminate the bitter milky juice.
To do this, the milk mushrooms are placed in a large container, preferably a large enamel pan.
Since the milk mushrooms will float, they are covered with a lid or glass dish, the diameter of which is smaller than the diameter of the pan, and a weight is placed so that the mushrooms are completely covered with water.
Milk mushrooms are very fragile mushrooms and break easily. Make sure that the load is not too heavy and that the mushrooms are not compressed in the water, causing them to break.

Boiling

Boiling milk mushrooms is carried out before hot salting. In order to pickle milk mushrooms using the hot method, they do not need to be soaked. Although nothing prevents in this case from keeping the milk mushrooms in cold water for 6-8 hours.
Large mushrooms are cut into slices, small ones are left whole. I prefer to salt milk mushrooms whole, without cutting them.
Place the prepared milk mushrooms in an enamel-coated pan, pour in clean water and add a little salt.
Bring to a boil and cook for another 5 minutes, remembering to remove the foam in a timely manner.
After this, drain the water and rinse the mushrooms with clean cold water. Milk mushrooms are ready for pickling!
Try to time the time from the moment of boiling of the water in which the mushrooms are cooked, and cook them for no more than 5 minutes, then the salted milk mushrooms will turn out crispy.

One of the ways to prepare milk mushrooms before salting is soaking.
The two main ways to pickle milk mushrooms are hot and cold. They differ from each other in the methods of preparing mushrooms before salting. Having understood the basic recipes of these two methods, in the future you can take a creative approach to salting milk mushrooms and, according to your taste, determine the time of soaking or boiling these mushrooms, decide which spices and in what quantities you will use according to your recipe.

Storage rules

Boiled milk mushrooms need not only to be properly salted for the winter, but also to create suitable conditions for their storage:

Purity. Containers for snacks must be washed in advance, doused with boiling water and dried. Glass jars require additional sterilization.
Room. In an apartment, a suitable place for pickling is the refrigerator, the compartment for fresh vegetables. Another placement option is boxes insulated with a blanket or blanket on the balcony.
Temperature. The optimal mode is from + 1 to + 6 0С.

Warning! In the warmth, the preparations turn sour, and in the cold winter they become supercooled, become fragile and lose their taste.

Containers with mushrooms should not be stored for more than 6 months. It is advisable to use them within 2-3 months.

Rules for storing milk mushrooms in jars

It is possible to preserve the taste and safe properties of winter preparations if the following conditions are met:

Use sterile glass cylinders or wooden barrels to place the product.
Observe the temperature regime for storing workpieces - from +1 to +4 °C. Increasing these indicators to +7 °C will lead to “acidification”, the product will become moldy. When the degrees drop below zero, the pickling will freeze, losing its taste and nutritional value.
Make sure that the mushrooms are always in the brine.
Keep jars of mushrooms in a dry and well-ventilated area.
Unsterilized pickles can be stored for no more than 1 year.

It is recommended to inspect the products at least once a week and shake the cylinders to activate the movement of the brine. Ideal pickling of milk mushrooms, ensured by a cold cooking method. This is the best option for preparing delicious, healthy and appetizing food at home in the winter.