Gruzdi recipe for the winter will lick your fingers. Several recipes for marinated milk mushrooms at home

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

A very good option for a cold appetizer for any holiday would be pickled mushrooms. The process of preserving them is simple if you know how to prepare milk mushrooms for the winter. This variety of mushrooms is considered primordially Russian; all types are found in the forests, which can easily be found in any supermarket.

How to cook milk mushrooms for the winter

Cooking pickled mushrooms requires initial preparation of ingredients. The procedure consists of several steps that should not be skipped. Milk mushrooms must go through a stage of careful selection and cleaning so that no dirt or debris gets into the marinade. Next, they should be soaked well throughout the day. Below we will describe in detail how to properly marinate milk mushrooms.

How to clean mushrooms

The stage of cleaning an edible mushroom consists of two parts. First, you should carefully sort through all the milk mushrooms, eliminating obviously overgrown, worm-eaten mushrooms or those that seem inedible to you. Sort by size, because it is believed that small mushrooms are much tastier. Next, thoroughly clean them of dirt, rinse, and wipe with a washcloth or toothbrush with soft bristles. If you soak them for at least 1 hour before doing this, all the debris will be removed more easily.

Soaking milk mushrooms

You can start soaking before cleaning, but more often this happens after. As a rule, cold water is used for this, in which 10 g of salt is added for each liter. Change the fluid frequently, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, by boiling it. To do this, boil the mushrooms 3-4 times for 20 minutes in a large volume of salted water, then rinse them thoroughly.

This method of accelerated soaking has one significant drawback - milk mushrooms cease to be crispy, and this is one of the properties that is so valued by housewives and guests. At the end of soaking, it is necessary to rinse the workpiece well under running water. These preparations will be enough to move on to your chosen recipe for preparing delicious homemade mushrooms.

Recipes for marinade for mushrooms for the winter

As a rule, the marinade is not prepared separately for this dish; it is used directly during preservation. For this component, different ingredients can be used, according to the recipe you choose. Below is an example of preparing a base based on 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:

sugar – 16 g;
water – 1 l;
bay leaf – 3 pcs;
vinegar – 40 ml;
black pepper (peas) – 8 pcs.;
salt - to taste.

Canning milk mushrooms

The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast that requires a cold appetizer. The ingredients themselves are completely inexpensive. The cooking method is as follows:

Ingredients:

milk mushrooms (black/white) – 5 kg;
coarse salt – 150 g;
dill umbrellas – 2-3 pcs.;
horseradish leaves – 2 pcs.;
currant and cherry leaves - 10 pcs.

Preparation:

Prepare the ingredients, clean well, rinse the food, get rid of bitterness.
Place cherry and currant leaves along with part of the dill at the bottom of the pickling pan.
Add the mushrooms, caps down, in a single row.
Add salt at the rate of 30 g (one tablespoon) per 1 kg of milk mushrooms.
Next is another layer of mushrooms with dill, salt. Add all the salting like this.
Place horseradish leaves on the very top, cover with a clean cloth, cover with a flat dish and place something heavy on top for pressure.
Place the pickling in a cool place for 40 days.

Recipe for pickled milk mushrooms for the winter

There are many ways to marinate milk mushrooms using various ingredients. The choice of composition depends solely on the preferences of family, friends and you. The complexity of replacing some components does not change, so you can safely experiment, for example, you can marinate 2-3 jars according to the classic version, and 2 jars each with spices and cinnamon. Below we describe in detail how to prepare black and white milk mushrooms according to popular recipes.

Classic recipe for pickling milk mushrooms

Below is the most common option for how to pickle milk mushrooms, which is called classic. As a rule, most housewives use it as a proven way to please the taste preferences of most people. To prepare you need to prepare:

salt – 40 g;
water – 2 l;
vinegar – 20 ml;
allspice black pepper – 10 peas;
bay leaves – 8 pcs.;
dried clove buds – 10 pcs.;
mushrooms – 4 kg.

Preparation:

Well-washed milk mushrooms need to be boiled for 15 minutes in a saucepan.
Drain the water, transfer the workpiece to a clean container, add liquid.
Place pepper, salt, vinegar, cloves, and bay leaf in a bowl.
Place the pan on the fire and boil the preparation for 20 minutes in the marinade. During this time, you can sterilize the jars.
Place the ingredients in prepared containers and cover with nylon lids.
The jars should cool in the room, after which they can be placed in the basement. They will be ready for use in 5 days.

Spicy pickled milk mushrooms for the winter

If you already know how to marinate milk mushrooms using the classic method, you can try something new - spicy mushrooms. This type of cooking has its own specific taste and can become a highlight on your holiday table. To marinate you will need:

sugar – 20 g;
mushrooms (any type) – 2 kg;
salt – 60 g;
cherry leaves - 2 pcs.;
water – 3 l;
currant leaves, laurel leaves – 2 pcs.;
garlic – 3 cloves;
cloves – 2 pcs.;
black hot pepper (pot) – 2 pcs.;
table vinegar – 20 ml.

Cooking method:

Carefully sort out the milk mushrooms, soak them for 2 days, changing the water. Large mushrooms should be cut.
Process liter jars for 15 minutes and prepare the lids.
Dissolve 1 spoon of salt in 2 liters of water, boil all the mushrooms in it for 20 minutes after boiling. Any foam that appears should be skimmed off.
After this, you need to rinse the contents of the pan well under running water. At this time, prepare a marinade of 1 tablespoon of sugar, 2 tablespoons of salt and 1 liter of water. Put it on fire.
When the marinade begins to boil, add all the leaves, cloves, peppers and the preparation to it.
Boil the contents for 15 minutes, at the 10th minute add the garlic, which you have previously cut into thin slices.
Place the hot mushrooms in the jars and tamp them down with a spoon (carefully).
Pour 10 ml of vinegar into each container.
Fill the workpiece with boiling marinade to the edges of the jar, close them with the lids.
Wrap the container in a warm blanket and turn it upside down. After a day, you can put them away in the cellar or pantry.

How to marinate milk mushrooms with cinnamon

Black mushrooms are suitable for this recipe, but if white ones are available, you can use them too. Below is a way to marinate milk mushrooms with cinnamon. You will need:

bay leaf – 3 pcs.;
water – 2 l;
allspice - 3 peas;
salt – 20 g;
vinegar essence – 10 ml;
cinnamon - half a stick;
milk mushrooms – 1 kg;
citric acid – 3 g.

Preparation

Before marinating, you should thoroughly clean and cut the milk mushrooms.
Sterilize cans and lids.
For 15 minutes, boil the milk mushrooms in a liter of salted water, adding the entire amount from the recipe. Skim off the foam periodically.
Transfer the workpiece into a colander, wait until the water drains, there is no need to rinse.
Cook a marinade from the remaining amount of water and vinegar, also add cinnamon, bay leaf, and pepper.
Add milk mushrooms to this brine for 20 minutes.
Remove the cinnamon and place it in the bottom of the canning container. Place the dough on top and press down gently with a spoon.
Add citric acid and add marinade.
Cover the jar with a lid and place in a saucepan with water, sterilize for 30 minutes.
Screw on the lids, cover with a blanket and place upside down.
After a day, you can put them away in the pantry or basement.

Preparing milk mushrooms for the winter with onions and tomatoes

Some housewives decide to marinate milk mushrooms with onions and tomatoes. This combination gives the dish a spicy taste, because these products harmonize well with each other. You can make preparations at the same time you close the tomatoes. To marinate milk mushrooms you will need:

water – 3 l;
mushrooms – 2 kg;
onions – 1 kg;
salt – 60 g;
vinegar essence (70%) – 20 ml;
vegetable oil – 100 ml.
tomatoes – 1 kg.

Preparation

Cut the raw soaked and washed milk mushrooms, then boil them in 3 liters of water with two tablespoons of salt. Keep on fire until the mushrooms begin to fall down.
Remove the workpiece and dry it.
Pour boiling water over the tomatoes, remove the peel, and chop coarsely.
Peel the onion and cut into half rings.
Pour oil into a saucepan, add milk mushrooms, salt to taste, and fry for 10 minutes. Take it out and put it in a saucepan.
Separately, fry the onion until golden brown, add it to the base.
Fry the tomatoes until soft, add to the rest of the ingredients.
Pour vinegar into the pan, simmer the salad for 30 minutes over low heat, stir regularly so that the food does not burn.
Place all the contents in jars, roll them up, wrap them in a blanket and let cool.

Video: how to pickle white milk mushrooms

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go to pickle milk mushrooms using the hot method for the winter. The mushrooms themselves are quite meaty and juicy, having their own special aroma. The recipes below will tell you how to properly and safely salt milk mushrooms for the winter.

Also on our website you can find recipes that your whole family will enjoy.

Using the hot salting method provides several advantages. Firstly, the mushrooms will never have an unpleasant odor, secondly, the natural bitterness will disappear from the milk mushrooms when boiled, and thirdly, they will definitely delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to prepare conditionally edible mushrooms.

Required Products:

one kilogram of white milk mushrooms;
60 grams of table salt (coarse);
4 large garlic cloves;
10 black peppercorns;
10 blackcurrant leaves;
2-3 umbrellas of overripe dill.

Pickle milk mushrooms step by step recipe:

Clean freshly picked milk mushrooms from plant debris, which sticks to the caps of these mushrooms more than to other “gifts of the forest.” Cleaning milk mushrooms is a tedious task, but the result is worth it.
Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, it’s better to get rid of such mushrooms; they definitely won’t go into pickling.
Wash the caps thoroughly in cold running water (under the tap), using a soft brush to make the job easier.
Cut large mushrooms into several smaller pieces; small and medium ones can be left whole.
Place the processed mushrooms in a saucepan, pour in plain water, add some salt, and wait until it comes to a strong boil.
After the water boils, cook the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
Use a slotted spoon to catch all the mushrooms and rinse in a colander in cold water, so they cool a little and drain.
Sprinkle a small portion of salt on the bottom of a sterilized container, throw in two peppercorns, a dill umbrella, two blackcurrant leaves, and the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
Do not pour out the mushroom broth, but pour it over the stacked milk mushrooms; they should stand so that excess air comes out (you will see how small bubbles rise to the surface).
Next, seal the container, cool it, and move it to a refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
A month and a half later, the white milk mushrooms will be completely salted and will be edible.

After reviewing the recipes on our site, you can also prepare other delicious preparations, such as and.

How to salt milk mushrooms in Altai style

An old Altai recipe for pickling white milk mushrooms in a barrel will tell you how you can preserve a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in canning. The end result is a lot of tasty and aromatic salted milk mushrooms, which you can treat to a large number of people. By correctly calculating the ingredients, you can pickle 20 or 30 kilograms of mushrooms.

Need to:

10 kg of fresh milk mushrooms;
0.4 kg table salt (not iodized);
35 grams of green dill;
40 gr. chopped garlic;
18 grams of grated horseradish root;
10 laurel leaves;
40 grams of souls. pepper

How to salt white milk mushrooms:

Sort the milk mushrooms, cut off the stems (they will not be needed for pickling), and wash the caps.
Place the processed mushrooms in a large bowl and fill completely with cold, clean water.
Soaking will take from two to four days, it is necessary to change the water in the basin, do this at least once a day.
After time has passed, transfer all the mushrooms into a colander or sieve to allow the remaining liquid to drain.
The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
Mushrooms are placed in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the container.
Cover the top layer with a clean white rag or linen napkin, place a wooden pressure circle, and place the heaviest press possible. If the load is not heavy enough, the milk mushrooms will not produce juice.
During the pickling process, the volume of mushrooms will noticeably decrease, so you can add more mushrooms here, if desired.
During the first 24 hours, under pressure, a mushroom brine should appear above the circle.
After 25 days, the milk mushrooms will be salted and will be suitable for consumption.

Recipe for pickling milk mushrooms

This recipe does not use any spices or seasonings at all, the only preservative is coarse salt. This way, you will fully experience the taste of mushrooms, without any extra flavoring. Salted white milk mushrooms can be used in different variations: as a separate appetizer, and also as part of salads and soups.

For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.

We take:

five kg of freshly picked milk mushrooms:
300 grams of coarse table salt.

Salt milk mushrooms recipe:

Wash each mushroom separately in cool running water, paying special attention to the caps, as a lot of forest debris accumulates on them. Cut off the spoiled areas, cut the mushrooms themselves into small pieces, so you can also see the condition of the mushroom inside (if there are traces of wormholes, then such specimens should be thrown away; they will not be suitable for pickling).
Place the washed and processed milk mushrooms in a clean wide basin or large bucket, pour cold water into it. Since they themselves are lighter than water, they will naturally float up; to immerse them back into the liquid, you need to place a flat object slightly smaller than the diameter of the container on top and press it down with something heavy. There is no need to press down the milk mushrooms too much; we just need them to completely disappear into the liquid and the soaking process to begin.
Soaking will take five days, and every day you must change the water at least once. Foam that appears on the surface of the liquid indicates that it is time to refresh the water for the mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a cut of the mushroom on your tongue, if it does not taste bitter, then the mushrooms are definitely ready for salting.
Place the pieces of soaked mushrooms in a separate bowl, generously sprinkled with salt. For any mushroom pickles, you usually use salt that does not contain iodine, otherwise the mushrooms will simply turn black.
Place a pressure circle on top of the mushroom surface and place the heaviest possible load (now it should compress the mushrooms well).
In this state, the milk mushrooms should stand for three days, and they need to be stirred once daily. During this time, the mushrooms will release their own juice, mixing with salt, it will become a brine in which the milk mushrooms will be salted.
Three days later, place the milk mushrooms in jars; they should be placed very tightly, without voids. Closing lids are either polyethylene or regular with screw threads.
The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.

For lovers of winter preparations, our collection of recipes also includes, which can serve as a separate dish or be used for preparing salads.

How to cold salt milk mushrooms recipe

Not all lovers of salted milk mushrooms are satisfied with the hot salting of mushrooms; many people prefer to pickle milk mushrooms in a cold way. When prepared using this salting option, white milk mushrooms turn out crispy and remain as snow-white as before cooking. Various salads, snacks, caviar and even cutlets are made from such milk mushrooms.

List of recipe ingredients:

milk mushrooms (white) - five kilograms;
non-iodized salt - two glasses;
old dill stems (without seeds) - 10 pieces;
garlic - 1 large head;
cherry and currant leaves - 15 pcs.;
horseradish leaves - 5 pieces;
horseradish - 1 small root.

How to cold pickle milk mushrooms step by step recipe:

Wash and clean the mushrooms from dirt.
Place clean milk mushrooms in a capacious container such as an enamel (plastic) bucket, pan, basin.
Pour cold tap water, cover the area of the mushrooms with a wide plate or a special circle, press down with a not too heavy weight.
Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
After soaking, roll each mushroom in salt and place in a container where the milk mushrooms will be salted.
Place peeled garlic cloves and sliced horseradish root mixed with mushrooms.
Cover the surface of the mushrooms with gauze folded in several layers; place horseradish, cherry, currant leaves and dill stems on it.
Place a heavy pressure, under it the milk mushrooms should bleed juice that will cover them completely. If the brine is not enough, you can add salted cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
You can then store the salted milk mushrooms in the same container or transfer them to jars. Keep refrigerated.

How to salt milk mushrooms

This recipe is a simple version of pickling white milk mushrooms with short soaking and blanching. The salted mushroom preparation made using this method is ready in 25 days.

Take:

3 kg of milk mushrooms;
150 grams of salt;
tablespoon black peas pepper;
10 leaves black currants.

Salted milk mushrooms recipe:

Sort out fresh mushrooms, peel, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
Soaking will take 36 hours, change the water 4-5 times during this time, and add fresh salt to the water.
After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
Place the boiled milk mushrooms in a sieve to drain.
Place the mushrooms in jars, sprinkle with salt, peppercorns and blackcurrant leaves.
Cover with nylon lids and store in the refrigerator.

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack or as one of the ingredients of a dish. Milk mushrooms are still considered the best classic mushrooms for pickling, which is why salted milk mushrooms are sometimes even called “royal mushrooms.”

Among all the various preparations that we diligently make all summer, salted milk mushrooms occupy a special place. Many mushroom lovers admit that milk mushrooms are one of the best mushrooms for pickling. Despite the fact that the milk mushroom is considered only a conditionally edible mushroom, the ease of its collection even for beginner mushroom pickers, as well as its rich taste, have made the milk mushroom a particularly popular mushroom in our country. More recently, when mushrooms were salted in large wooden barrels, salted milk mushrooms could be seen on almost every table in winter. However, now that recipes for mushroom preparations are no secret to anyone, among the abundance of all kinds of snacks, salted milk mushrooms are becoming increasingly rare. But you won’t deny yourself the pleasure of eating real salted milk mushrooms, seasoned with sour cream, will you?

Despite the fact that collecting milk mushrooms is a pleasure, since they grow in large groups, you will have to work hard to rid these mushrooms of the bitter milky juice, as well as to clean them from soil, needles and leaves. To do this, the mushrooms are brushed under running cool water, soaked and washed white. Place freshly picked mushrooms in a bowl of water, wash them a little to remove dirt and leaves, rinse in water and clean with a brush. Using a small knife, remove the wormy spots from the peeled mushrooms, cut off the base of the stem and all the unsightly places that you wouldn’t want to see on your plate in winter. Once all the mushrooms are prepared, you can move on to the next stage - soaking. It is during the process of soaking that the main toxic substances are removed from the mushrooms; this is especially important for large, middle-aged mushrooms that have managed to accumulate a lot of excess substances.

Place the prepared milk mushrooms in a basin or bucket and fill with clean cold water. Make sure that the mushrooms are always completely submerged in water; to do this, place a flat lid on them and place under a small press. Leave the milk mushrooms in this state for a day or two, periodically changing the water. During soaking, the mushrooms greatly decrease in size, making it easier to make preparations from them. Drain the water from the bucket or bowl in which the mushrooms were soaked, and rinse the milk mushrooms several times in clean, cool water. Only after these procedures will the milk mushrooms be ready for pickling.

Salted milk mushrooms (cold salted)

Ingredients:
1 bucket of freshly picked milk mushrooms,
2 tbsp. salt,
1 package black peppercorns
20 currant leaves,
10 dill umbrellas,
12 large cloves of garlic,
1 package bay leaf.

Preparation:
Prepare milk mushrooms in the manner described above, i.e. peel, soak and rinse them. Place the prepared mushrooms in an enamel pan or bucket in layers, with the slices facing up. Pre-cut large milk mushrooms into pieces. Season each layer of mushrooms evenly with 1-3 tbsp. l. salt. The amount of salt depends on the diameter of the dish. On each layer of mushrooms, place several bay leaves, peppercorns, currant leaves and sliced garlic cloves. Place additional dill umbrellas on the topmost layer of mushrooms, cover everything with a lid and press down with a weight. The mushrooms should give juice, which should completely cover them; if this does not happen, place a heavier load on top and leave in a cool place for 5-7 days. After this time, place the mushrooms in glass jars, trying to pack the milk mushrooms as tightly as possible. Pour brine on top of each jar and place dill umbrellas. Try to get rid of all air bubbles remaining in the jar, cover with a sterile plastic lid and store in a cool place.

Salted milk mushrooms (hot salted)

Ingredients:
1 kg of milk mushrooms,
2 bay leaves,
3-4 cloves of garlic,
4-5 sprigs of dill,
5-6 currant leaves,
a piece of horseradish root,
salt.

Preparation:
Prepare milk mushrooms for salting, i.e. clean and soak them. Remove the stems from the mushrooms; they will not be used for pickling. Prepare a brine from 1 liter of water and 2-3 tbsp. salt. Boil the resulting brine and cook the mushrooms in it for 20-30 minutes, constantly skimming off the foam. Then remove the mushrooms, drain them in a colander and rinse under running water. Place a little salt at the bottom of an enamel or glass container. Place the mushrooms, caps down, in a layer of about 5 cm. Sprinkle each layer with spices and salt at the rate of 5% salt to the weight of the mushrooms laid out. Cover the top layer with a clean towel and apply pressure. Periodically rinse the oppression in hot salted water. After 2 days, take the mushrooms to a cold room, and after 25-30 days you can serve delicious salted milk mushrooms.

Salted milk mushrooms with mustard

Ingredients:
1 kg of fresh milk mushrooms,
2 tbsp. salt,
500 ml water,
1 dill umbrella,
1 tsp mustard beans,
2 cloves of garlic,
horseradish leaves,
2 peas of allspice.

Preparation:
Clean and soak the mushrooms. Add salt, coarsely chopped horseradish leaves, pepper, mustard, mushrooms and a dill umbrella to the water; the stem must first be cut off, it will come in handy a little later. Please note that the mushrooms are placed whole; there is no need to trim their stems. Bring the water to a boil and cook the mushrooms over low heat for 5-10 minutes. Place the finished milk mushrooms in glass jars, sprinkle with chopped garlic. Cut the dill stem into pieces 3-4 mm longer than the diameter of the jar neck, arrange the resulting pieces crosswise so that the dill does not allow the mushrooms to float to the surface. Cover the jars with plastic lids and put them in a cool place. After 10 days, the mushrooms will be ready to eat.

Ingredients:
1 kg of milk mushrooms,
3 tbsp. salt,
5-6 cloves of garlic,
1 bunch of dill with an umbrella,
3 oak leaves,
3 cherry leaves,
1 large horseradish leaf
5-6 black peppercorns.

Preparation:
Prepare the mushrooms for pickling, soak them in salted water at the rate of 5 tbsp. salt per 10 liters of water, the water needs to be changed 2-3 times a day, no need to add salt. Wash the finished mushrooms in running water and cut off the stems. Cut large milk mushrooms in half or into four parts. Peel the garlic, line the container for pickling mushrooms with horseradish leaves, place the mushrooms on the horseradish with their caps down in several layers. Each layer should be salted and topped with oak and cherry leaves, as well as garlic, dill and black peppercorns. Cover the top layer of mushrooms with clean gauze, place a wooden circle and place a heavy weight on top, cover everything again with clean gauze and tie it. If there is too much brine, you can drain it; if there is not enough, then you need to put a heavier load. The mushrooms will be ready in 25-30 days. Place the finished mushrooms in sterile jars, cover with plastic lids and put in a cool place.

Ingredients:
1 bucket of fresh milk mushrooms,
bulb onions,
1.5 tbsp. salt.

Preparation:
Prepare the mushrooms for pickling. Place the soaked and peeled mushrooms in a pickling container, sprinkling each layer of mushrooms with salt and chopped onion rings. Leave the milk mushrooms under pressure for a month, after a month transfer them to jars, cover with lids and store in a cool place.

Ingredients:
5 kg of milk mushrooms,
1 horseradish root,
1 tbsp. non-iodized salt
1 head of garlic,
20 currant leaves,
20 cherry leaves,
1 bunch of dill,
6-8 cabbage leaves.

Preparation:
Peel the mushrooms and soak them in cool salted water at the rate of 5 tbsp. salt per 10 l. water. After 3-4 hours, drain the salt water, rinse the mushrooms in running water and cover with clean cold water for another 5 hours. Wash the greens and horseradish root, divide the garlic into cloves, and cut each clove in half. Peel the horseradish root and cut into slices. Divide the cabbage leaves into several large pieces. Place the mushrooms in a plastic bowl in layers, each layer should be no more than two milk mushroom caps high. Cover each layer with salt, spices and leaves. Cover the milk mushrooms with a flat lid, place pressure on top and leave at room temperature for 30-40 hours, during this time stir the milk mushrooms 2-3 times. When the mushrooms give enough juice, transfer them to jars and cover with plastic lids. Store the finished milk mushrooms in the refrigerator, turning and shaking occasionally. Salted milk mushrooms can be served 2 months after salting; before eating, you must rinse them in cold boiled water.

Ingredients:
1 kg of small black milk mushrooms prepared for pickling,
5 umbrellas and dill stalks,
5 cloves of garlic,
vegetable oil,
water,
2.5 tbsp. non-iodized salt.

Preparation:
Boil water, add a little vegetable oil to it, dip the prepared milk mushrooms into it and cook for 7-8 minutes, then drain them in a colander and wait until the water has completely drained. Add salt, finely chopped garlic and dill umbrellas to the mushrooms. Mix everything carefully. Cut the dill stems into 5 cm pieces and set aside, they will be useful later. Place the mushrooms in an enamel bowl and place pressure on top. Leave the mushrooms under pressure for 12 hours, then remove the pressure, stir and leave under pressure again for 12 hours. After this, place the milk mushrooms very tightly in jars and press them down with dill stems folded crosswise; pour the prepared mushrooms with the brine that formed while the milk mushrooms were under pressure. Close the jars with plastic lids and put them in the refrigerator. Mushrooms can be tasted after 30 days.

Ingredients:
5 kg of fresh milk mushrooms,
250 gr. salt.

Preparation:
Rinse each mushroom thoroughly under running water and cut off the lower part of the stem, as well as all unsightly and suspicious places. Place the washed milk mushrooms in a large bowl or bucket, fill with cold water and place a small weight on top so that each mushroom is completely immersed in water. The next day, foam will appear on the water, which means that the mushrooms need to be washed again, removing any remaining dirt, and filled with fresh water. The process of soaking mushrooms lasts 5 days, i.e. Every day you will have to drain the old water and add new water. During this time, the mushrooms will significantly decrease in volume. On the fifth day, the milk mushrooms should lose their bitterness, which means they become completely ready for pickling. Cut each milk mushroom into 6-8 pieces. Place the resulting pieces in a bowl in layers, sprinkling each layer with salt. Place a flat lid on top and apply heavy pressure to it. Leave the mushrooms under pressure for 3 days, stirring them daily. After 3 days, the milk mushrooms can be placed in jars. The jars should be very tightly filled with mushrooms and closed with plastic lids. Store the jars of milk mushrooms in the refrigerator; the mushrooms will be ready in 1.5-2 months.

Milk mushrooms have long been considered especially valuable and tasty mushrooms. They go perfectly with fried potatoes, beloved by the Russian people, serve as an excellent snack and are also a real table decoration. Salted milk mushrooms are served with sour cream, herbs, butter, onions; many salads, main courses and even soups are prepared with them. You shouldn't deny yourself such pleasure. While the mushroom season is in full swing, don't miss the moment and make a few jars of salted milk mushrooms!

Milk mushrooms are best suited for pickling. They not only look attractive, but also taste delicious. There are several variations of such blanks. Even before salting milk mushrooms, you need to familiarize yourself with all the recipes and choose the most suitable one. By following the recipe exactly, you will be able to prepare crispy and aromatic mushrooms that can decorate any table.

Milk mushrooms are best suited for pickling

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

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

Required Products:

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

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

Cooking steps:

Water must be poured into a saucepan, add salt and spices, and heat on the stove.
The mushrooms should be sorted out, washed well and added to the same pan and boiled.
After boiling, they need to be cooked for another 25 minutes, remembering to skim off the foam.
The garlic must be peeled, finely chopped and poured into the pan after it is removed from the stove.
Boiled milk mushrooms should be placed in another pan, pour brine into it and put under pressure, move to a cool place for 24 hours.
After this, the mushrooms along with the brine need to be boiled and placed in sterile, already dry jars, filled to the top with brine, and sealed tightly.

Wrap the mushrooms in jars and store them in a pantry or cellar after cooling.

Cold salting method

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

Good afternoon, friends and avid mushroom pickers!

I invite you to try crispy, juicy, meaty, very tasty salted milk mushrooms. This is one of the best mushroom preparations for the winter in the form of hot-cooked pickles in jars. Usually a small amount of forest catch is salted in this way. Of course, you can buy them on the market, at a price of 1000-1500 rubles for a 3-liter jar, but it is best to prepare them at home, environmentally friendly.

It’s great luck to stumble upon a large family of sturdy animals in the forest in the fall, piled on top of each other. Having collected a whole body of milk mushrooms, we rush home and immediately process them, since the permissible shelf life is 4-6 hours. If it is not possible to do this right away, spread them out in a thin layer in a cool, dry room and cover with a damp cloth on top. This way you can extend the shelf life to 12-16 hours.

That's all for now. I am fulfilling your request, and the next post will be about the cold method of pickling milk mushrooms in barrels for the winter.

Smartphone Samsung GT I8160 Galaxy Ace II: reviews and specifications

Samsung Galaxy Win: user reviews and phone characteristics

HTC Desire mobile phone

Deluxe room what does this mean?