How to salt white milk mushrooms cold and hot at home? The most proven and simplest recipes!

The milk mushroom has long been considered the king of mushrooms in Rus' - in its nutritional and taste qualities it surpasses even the famous porcini mushroom, boletus. Fleshy, elastic pulp and a special rich taste make this type of forest gift the best product for pickling. Find out about the different methods for salting milk mushrooms, how to properly prepare these mushrooms, what you need to take into account so that the preparation comes out aromatic, appetizing and will delight you in the winter.

Secrets of preliminary preparation

Before choosing a way to salt the harvest of milk mushrooms, it is worth learning some of the features and secrets of tasty preparation:

Fruit bodies should not be wormy or spoiled.
If there is “rust” on the mushroom, you do not need to use it for pickling.
The milk mushrooms should definitely be soaked, this will relieve them of their characteristic bitterness. Some experienced lovers of quiet hunting devote 2-3 days to this process, but if there is no time, then 3-4 hours will be enough. Water must be constantly changed and fresh water added.
For salting, you need to choose the following types of dishes: ceramic, enamel (pan or bucket), glass, wooden barrel. There should be no chips or cracks in the container.
Each portion of mushrooms that is removed must be washed to get rid of salt and mucus. Then wash the gauze that covers the preservation and re-install the pressure.
To pickle milk mushrooms, you can use only salt or supplement the preparation with aromatic herbs and spices: dry dill, cherry leaves, currants, horseradish, black and allspice peppers, cloves, garlic.

Getting ready for pickling at home

All known types of milk mushrooms are suitable for pickling: black, yellow, oak and aspen milk mushrooms, white or black milk mushrooms, and the most famous – white milk mushrooms. All these varieties are salted together or separately. The most delicious mushrooms are those salted in a cold way.

The process of preparing fruits for pickling looks like this:

Rinse the milk mushrooms, remove any adhering leaves, debris and dirt that stick well to the sticky cap.
Cut off the stems, leaving half a centimeter at the base.
Clean the fruits with a cloth or toothbrush.
Rinse the mushrooms well under running cold water.
Cut the fruits into 2 parts (if they are small or medium), large ones - into 4.
Place the pieces in a large container filled with water and leave for 2-3 days. Remember to change the fluid every 3-4 hours.

Important! Do not ignore the process of soaking milk mushrooms, because one bitter mushroom can ruin the entire pickling.

Preparing containers

Containers for storing the workpiece (wooden, ceramic, glass) must be thoroughly washed and doused with boiling water. If you plan to salt mushrooms in jars that you will seal, they must be sterilized.

Preservation should be stored in a cool, dark place - cellar, basement, in the house on the balcony. The optimal temperature in this room should be from 0 to 6 C.

Cold pickled white milk mushrooms with pepper and garlic

The classic recipe for preparing milk mushrooms will allow you to create not only an excellent appetizer, an addition to side dishes, but also a basis for preparing soups, gravies, aromatic sauces, and salads. From the spices, you can leave only salt, garlic and pepper, or add other herbs and seasonings specified in the recipe to the pickling.

Ingredients:

mushrooms – 5 kg;
salt – 250 g;
dill umbrellas – 8 pcs.;
cherry – 10 leaves;
garlic – 1 head;
horseradish - 4 leaves;
horseradish root – 1 pc.;
allspice – 10–15 pcs.

How to salt milk mushrooms in a cold way step by step:

Carry out preliminary preparation of mushrooms: cleaning, soaking, washing.
Scald the container with boiling water that you will use to pickle the milk mushrooms.
Pour the entire amount of salt onto a flat plate. Dip each fruit in salt and place in a container.
Peel and slice the garlic, prepare the spices and herbs.
Each layer of mushrooms should be sprinkled with 2 tablespoons of salt, seasoned with garlic, pepper and spices.
Once the layers are laid out, cover the container with clean gauze or cloth.
Place a pressure on top (a jar of water, for example).
Place the container in a cool place.
After a few hours, the mushrooms will release juice. You need to ensure that it completely covers the contents of the pan and does not sour. If there is not enough liquid, then you can add brine: for 1 liter of water - 50 grams of salt.
As soon as the mushrooms are cooked, they need to be placed in clean jars, filled with cold brine formed during the pickling process, and closed with nylon lids.

It is important to know! Cold salting is a long process that takes from 30 to 45 days.

Dry salting of milk mushrooms in a cold way

For this method of pickling, you should not use a large amount of spices, otherwise they will interrupt the natural mushroom aroma. But it is not suitable for very bitter varieties of milk mushrooms.

For 10 kg of mushrooms you will need:

5 bay leaves;
5 cherry leaves;
0.5 kg coarse salt;
spices to taste (garlic, fresh herbs).

The top layer for salting can be oak or horseradish leaves.

How to salt:

Clean the fruit bodies and prepare them for pickling.
Take a wide container and place cherry and bay leaves on the bottom.
Place a layer of mushrooms, caps down.
Sprinkle with salt, garlic, herbs.
Lay out several tiers like this, each time adding salt and seasoning them with spices.
Place a weight on top.
When the fruiting bodies begin to produce juice, drain it.
After 10 days, roll the snack into jars.

How to salt hot?

This method is good when there is no time for prolonged soaking and salting. But it is worth remembering that mushrooms prepared using this method are not as crispy and dense. In addition, this method is more labor-intensive.

Ingredients:

mushrooms – 2 kg;
water – 2 l;
salt – 80 g;
peppercorns – 5 pcs.;
cloves – 3 pcs.;
bay leaf – 3 pcs.;
garlic – 5 pcs.

How to quickly salt milk mushrooms using a hot method:

Fill a deep container with water, add spices, salt, and stir the brine thoroughly.
Place the mushrooms and let them boil. Cook for 25 minutes, constantly skimming off the foam.
Peel the garlic and cut into slices.
Remove the pan from the heat, add the garlic.
Place oppression on top - the milk mushrooms should remain in this state throughout the day.
After this time, boil the marinade for 5 minutes.
Place the milk mushrooms in jars and pour boiling marinade over them.
Seal the jars, cool at room temperature, then place in a cool place.

Quick Altai pickling

This quick salting of milk mushrooms is very common among lovers of quiet hunting in places where large harvests of these fruiting bodies are harvested. The mushrooms are aromatic due to the presence of spices in the pickling, crispy and very tasty.

Note! It is very important to maintain the proportions of salt. To calculate its amount yourself, you need to remember a simple formula: 4-5 percent of seasoning from the total weight of mushrooms. That is, for 1 kg of milk mushrooms you will need 40–50 g of coarse salt.

Ingredients:

mushrooms – 10 kg;
salt – 400 g;
garlic – 40 g;
allspice – 30–35 peas;
dry dill – 35 g;
horseradish root – 18 pcs.;
bay leaf – 10 pcs.

Cooking method:

Prepare the milk mushrooms: clean them, soak them in cold water for 2-3 days, constantly changing the liquid.
Drain the mushrooms in a colander and dry a little.
Place raw fruits (no need to boil them) in a deep container, sprinkle with salt and spices.
Cover with gauze. Set the pressure.
After 20–25 days, the snack will be ready.

How to salt milk mushrooms with dry salting with dill and horseradish leaves

Dill and horseradish leaves give the appetizer a piquant taste, and the forest products are crispy and aromatic. To prepare them, for 1 kg of mushrooms you need:

40 g salt;
4 garlic cloves;
a few horseradish leaves;
2-3 stalks of dill;
5 black peppercorns.

Place horseradish leaves in the top layer of the jar, they have a bactericidal effect

How to salt:

Sort out the milk mushrooms soaked in bitterness and cut off the stems. Divide large caps into pieces.
Sterilize jars for dry salted snacks.
Place garlic, pepper, leaves, and a little salt on the bottoms.
Then place a layer of mushroom caps.
Lay out several more tiers in the same way.
Press the container filled to the top with pressure.
Leave to pickle in a cool, dark place for a month.

Advice! To make it easier to clean the mushrooms from debris, you can pour a little vinegar into the water.

Ambassador of black milk mushrooms in jars for the winter

The peculiarity of pickling black milk mushrooms is that they retain their elastic texture after canning, and also have beneficial properties. This species does not look as beautiful and aesthetically pleasing as white milk mushrooms, but you can cook them very tasty.

Ingredients:

black milk mushrooms – 2 kg;
salt – 5 tbsp. l.;
water – 1 l;
vegetable oil – 50 ml;
allspice and peppercorns – 12–15 pcs.;
dry dill, cloves, bay leaf - to taste.

Cooking method:

Soak the peeled fruits for 3 hours, constantly changing the water.
Pour 4 liters of water into a deep container, add 5 tbsp. l. salt, stir. Boil the mushrooms in a saucepan for 20 minutes, constantly skimming off the foam.
Prepare the brine: pour water into a saucepan, dissolve salt in it, add all the spices, bring to a boil.
Place the boiled mushrooms in a separate container and fill them with boiling brine. Set the pressure and let the workpiece stand for 3 days.
After this time, place the milk mushrooms with their caps down on the bottom of previously sterilized glass jars, fill with boiling brine so that 2-3 mm remains to the edges.
Fill the remaining space with vegetable oil and seal with plastic lids.
The preparation can be eaten within a month.

Recipe for pickling black milk mushrooms

As you know, in nature there are not only white milk mushrooms, but also so-called black ones. They can also be eaten like white ones. And if there are mushrooms, then there must be a method of preparation. Therefore, I offer you a video recipe for preparing black milk mushrooms.

As mentioned above in the article, black ones have a much higher bitterness content, so they will need to be soaked for much longer. You can see how to soak these mushrooms correctly and how best to prepare these mushrooms in the video clip below.

This concludes the selection about pickling milk mushrooms. I think that you will succeed and in winter you will have delicious salted milk mushrooms on your table. And if you have your own recipes or suggestions for this article, then you can share your observations in the comments under the article. Everyone, bon appetit.

How to store in an apartment

So that you can enjoy delicious salted mushrooms for a long time, you should pay attention to some tips:

A refrigerator is perfect for this in an apartment. Place jars of mushrooms in the fresh fruit and vegetable compartment.
Place containers with milk mushrooms on the balcony. They must first be packed in boxes insulated with old blankets or sawdust. Mushrooms should not be allowed to freeze.
Large batches of milk mushrooms are placed in the cellar or basement.
The air temperature should not exceed + 6 °C, but also not be below 0 °C. In the heat, salted mushrooms can sour and spoil. In the cold they will freeze, become brittle and tasteless.
Mushrooms should always be in brine. If part of the liquid has evaporated, then it is necessary to compensate for the loss - pour in cooled boiled salt water.
Remove mold promptly using a slotted spoon. If souring reappears or there is a large volume of souring, the entire brine is drained and the mushrooms are washed in boiled, cooled water. Then the milk mushrooms are put back into the prepared clean container and poured with new marinade, having cooled it first.

Advice! To prevent mold, add a little vegetable oil to the brine.

Cooking with salted milk mushrooms

Delicious, crispy milk mushrooms can be served as an independent snack with finely chopped onion, sprinkled with vegetable oil. And you can prepare many other, no less appetizing dishes using these fruits.

A simple recipe for caviar through a meat grinder for the winter

The application of this simple preparation is almost limitless: stuffed eggs, filling for sandwiches, canapés, for pies and pies, a dish on its own for any table.

Ingredients:

milk mushrooms – 2.5 kg;
onion – 3–4 heads;
garlic – 5–6 cloves;
vegetable oil – 1 tbsp.;
salt – 100 g;
currant leaves – 3 pcs.;
fresh celery - 1 root;
water – 300 ml;
vinegar – 25 ml.

Cooking method:

Dry the processed, peeled, soaked mushrooms and cut into arbitrary pieces.
Pour 2 liters of water into the pan, add salt and mushrooms, cook for 30 minutes.
Peel the onion, celery and garlic, cut into small slices.
Fry vegetables in vegetable oil until soft.
Place the boiled milk mushrooms in a colander and then pass through a meat grinder.
Mix seasonings, leaves and mushroom mixture with sautéed vegetables.
Place the container with caviar on the stove, cook over low heat for an hour from the moment it boils. At the very end, add vinegar.
Salt the mixture to taste. Place in sterilized jars and seal.

Soup Gruzdyanka

A fragrant, rich soup is easy to prepare from any milk mushrooms: frozen, salted, fresh. Serve it with a slice of fried black bread and sour cream.

Important! If you plan to use salted mushrooms when cooking, then you should reconsider the amount of salt.

Ingredients:

mushrooms – half a kilogram;
onion – 1 pc.;
potatoes – 3–4 pcs.;
vegetable oil – 30 ml;
egg – 1 pc.;
salt, pepper, bay leaf - to taste;
greenery.

Cooking method step by step:

Wash the salted milk mushrooms, pour boiling water over them or boil for 3–5 minutes, then be sure to drain the water.
Peel and cut the potatoes into cubes.
Place mushrooms and potatoes in a saucepan with boiling water and cook for 10–15 minutes.
Dice the onion and fry it in vegetable oil until golden brown.
Place the sauteed vegetable in a saucepan with soup, cook for another 10 minutes, seasoning with spices.
Beat an egg with a pinch of salt and pour it into the boiling broth at the very end of cooking.
Let the stew sit for 5-7 minutes and serve.

Salad

A hearty, nutritious salad is very easy to prepare from available ingredients. This dish can be served at a holiday table or made on weekdays.

Ingredients:

eggs – 2 pcs.;
potatoes – 3 pcs.;
onion – 1 pc.;
cucumbers – 1–2 pcs.;
sour cream – 2 tbsp. l.;
mayonnaise – 3 tbsp. l.;
mushrooms – 150 g;
greens, ground pepper.

Cooking method:

Rinse the salted mushrooms under water and cut into cubes.
Boil eggs and potatoes in separate containers, cool, and peel. Cut into small cubes.
Grind the pickled cucumbers in the same way.
Cut the onion into thin half rings, scald with boiling water and immediately place under cold water.
Prepare the sauce: mix mayonnaise and sour cream, add finely chopped herbs and ground black pepper.
Combine all ingredients (boiled eggs, potatoes included) in a deep container, season with sour cream sauce.

Preparing dry milk mushrooms for the winter, recipes

It is not difficult to prepare tasty and healthy mushrooms in simple home conditions. 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 everybody:

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 of suitable volume, place umbrellas and dill, garlic and hot peppercorns on the bottom and tightly pack boiled mushrooms with salt.

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. Knowing a simple recipe will help you pickle milk mushrooms deliciously and quickly. 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.