Hot salted milk mushrooms for the winter are one of the best mushroom preparations! The milk mushrooms are crispy, strong, meaty and juicy. But before salting, the milkweeds need to be soaked in water to get rid of the acrid, bitter juice, similar to milk.
The hot method of salting milk mushrooms is very convenient because you do not need to wait 40-50 days for the mushrooms to be salted, as with the cold method, and there is no risk that the snack may become moldy.
Hot crispy milk mushrooms with garlic for the winter in glass jars
Hot-salted milk mushrooms with dill in brine without vinegar are a great appetizer! Hard, dense, sweet and sour mushrooms will conquer absolutely everyone. You can store such a snack in the refrigerator for up to six months, but we can’t do it; all the supplies are eaten very quickly.
Ingredients:
- Milk mushrooms - kg
- Salt - 40 gr. or 1.5 tbsp. lie
- Garlic - 3-4 cloves
- Dill umbrellas - 1-2 pcs.
Cooking process:
1. Sort through the mushrooms: throw away the old, wormy ones and those eaten by insects. Wash the catch thoroughly, it is best to soak it for several hours, then the milk mushrooms can be easily cleaned of soil and leaves with a sponge. Next, you need to soak the mushrooms in cold water for 2-3 days under slight oppression and change the water 3-4 times a day, this is necessary so that all the bitterness goes away. And if you salt the first water, then all the worms that might not have been noticed will come out.
2. Rinse the milk mushrooms one last time and place in a colander to drain excess liquid.
3. Cut large hats in half, leave small ones as is. Transfer the mushrooms to the pan.
4. Fill with water and place on the stove. Once boiling, reduce heat and simmer over low heat for 5 minutes. After time, drain the water (it will be dark and dirty).
4. Add salt to the milk mushrooms and add water at the rate of 40-50 grams per 1 kg of mushrooms (raw). salt and 1 l. water. Place the pan on the stove and cook over low heat for another 15 minutes after boiling.
5. While you have time, wash and sterilize the jars.
6. Peel and cut the garlic into slices.
7. After 15 minutes, turn off the stove and put dill umbrellas in the pan so that it gives off more of its aroma.
8. Place 3-4 pieces of garlic at the bottom of a sterile jar, then fill the jar with mushrooms and brine, adding more garlic.
If you want the milk mushrooms to be white, transfer the mushrooms into the jars with horseradish root while filling them.
9. Roll the dill umbrellas into a circle and place them on top of the filled jar to prevent mold from forming.
10. Close with lids (metal or plastic) after pouring boiling water over them.
As soon as the jars have cooled, put them in the refrigerator for storage.
A simple recipe for pickled milk mushrooms
Compound:
- milk mushrooms (already peeled and cut) – 1 kg;
- water – 2 l;
- salt – 50 g;
- sugar – 40 g;
- table vinegar (9 percent) – 120 ml.
Cooking method:
- Prepare the milk mushrooms by soaking them well, and the jars by sterilizing them in the oven or steaming.
- In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, you need to carefully remove the foam that will form on the surface.
- Drain the mushrooms in a colander and rinse them with plenty of water.
- Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Place the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
- Place the milk mushrooms, pour boiling marinade over them, into jars, roll up the jars.
- The mushrooms should cool in a warm place, and it is better to place the jars with the lids down. They will marinate for another 5 days, after which they can be put away in the pantry for the winter.
To marinate milk mushrooms according to this recipe, no spices are needed, but the marinade turns out tasty thanks to the balanced combination of salt, sugar, and acetic acid.
Salting milk mushrooms hot under pressure in a pan
A very successful way to pickle milk mushrooms using a hot method in a pan under pressure. These mushrooms are very tasty, and they can also be pickled, fried and stewed. Be sure to try this recipe, I’m sure many will like it.
Necessary:
- Milk mushrooms - 4 kg
- Rock salt - 8 tbsp. lie
- Water - 1 l.
- Vegetable oil - 100 ml.
- Dill – 5 umbrellas with branches
- Cloves - 2 pcs.
- Allspice peas - 7 pcs.
- Black peppercorns - 12 pcs.
- Currant leaves - 10 pcs.
Preparation:
1. Be sure to soak the mushrooms in cold water for 3 days, changing the water 3-4 times a day so that all the bitterness goes away.
2. Boil the soaked mushrooms 2 times for 10 minutes, changing the water each time. Be sure to remove the foam.
3. Separately, cook the brine in a saucepan. Bring the water to a boil, add salt, bay leaves, black and allspice peas, clove buds and dill, boil for 5 minutes.
4. Place the mushrooms in a colander and let the water drain.
5. Now you need to put the spices that were boiled in brine on the bottom of the enamel pan, then put the mushrooms, put currant leaves or horseradish leaves on top, pour brine over everything. The liquid should completely cover the milk mushrooms, so install the weight.
6. Take the pan with mushrooms to a cool room for 4 days. If you have space, you can put it in the refrigerator.
7. After 4 days, place the mushrooms in sterile jars and fill with brine. Pour vegetable oil on top and close the jars with nylon lids. Take the workpieces to the cold.
You can eat milk mushrooms after 1 month!
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.
Salted milk mushrooms with dill in brine - the most delicious recipe with spices
Hot salted milk mushrooms are an excellent snack, sweet and sour in taste, hard and crispy. They are served both on everyday occasions and on holidays. I'll definitely be saving a couple of jars for the New Year.
Required:
- Milk mushrooms - 1 kg
- Salt - 2 tbsp. lie (50 gr.)
- Allspice peas - 4-5 pcs.
- Dill umbrella - 2 pcs.
- Currant leaves - 2 pcs.
Cooking steps:
1. To prevent the finished appetizer from becoming bitter, soak the mushrooms for 1-2 days, changing the water 2-3 times a day.
2. It is good to clean each mushroom of debris, conveniently with a toothbrush.
3. Place the washed mushrooms in a saucepan, add water and place on the stove. After boiling, reduce the heat, add salt and spices, cook for 20 minutes, being sure to skim off the foam.
4. Then place the milk mushrooms in a colander to drain the water and allow it to cool a little.
5. Place an umbrella of dill and currant leaves at the bottom of the jar. Next, place the milk mushrooms in jars, caps down, in layers, sprinkling each layer with salt and arranging with herbs. Place the greens on the topmost layer.
6. Pour a small amount of mushroom brine in which the mushrooms were boiled into the jar, put gauze on top of the jar and place a weight (oppression) so that all the mushrooms are in the brine or make holes in the nylon lid and place it inside the jar. Take the mushrooms to a cool place for 3-4 days; the gauze should be washed every day to prevent mold from forming on it.
7. Sterilize the jars, arrange the mushrooms along with herbs and brine and cover with lids (do not seal hermetically). Place in the refrigerator. The optimal storage temperature is 5-5 degrees.
Milk mushrooms can be stored in the refrigerator for several months.
Recipe for cooking milk mushrooms in a spicy marinade in jars
Components:
- milk mushrooms – 3 kg;
- salt – 3 tablespoons;
- cumin - teaspoon;
- red pepper (ground) – teaspoon;
- table vinegar – 20-30 ml;
- onions – 0.2 kg;
- garlic – 5 cloves;
- vegetable oil – 50 ml;
- water and citric acid - as needed.
Preparation progress:
- Cut the peeled milk mushrooms into not too large pieces. Soak them in acidified water, changing it from time to time, and rinse.
- Peel and cut the onions into thin half rings.
- Cut the peeled garlic into small slices.
- Place the milk mushrooms in a saucepan, add salt, and add water until it barely covers them. Simmer for 20 minutes, skimming off the foam.
- Add cumin and pepper, onion, oil and simmer for the same amount.
- Place garlic at the bottom of sterilized jars and fill the jars with milk mushrooms.
- Pour vinegar on top (a teaspoon per half-liter jar).
- Place the jars in a large pot of water and sterilize for 2 hours, adding water as needed.
- Take out the cans and roll them up.
Milk mushrooms marinated in this way have a spicy aroma and an islandy taste. They will appeal to lovers of unusual and spicy snacks. Another advantage of the recipe is the small amount of vinegar that is used when preparing the snack.
A simple recipe for hot-salting milk mushrooms for the winter in jars without vinegar
This recipe for salting milk mushrooms under a nylon lid. The recipe is simple, without any preservatives, but the mushrooms turn out crispy, strong, dense and very tasty. You can eat this snack 1.5 months after preparation.
Required:
- Milk mushrooms - 1.5 kg
- Salt - 75 gr. (50 grams of salt per 1 kg of milk mushrooms)
- Dill seeds - 1.5 tsp.
- Garlic - 3-4 cloves per 1 jar
Cooking process:
1. Milk mushrooms secrete a bitter milky juice, so they need to be soaked to get rid of the bitterness. Soak the mushrooms in cold water for 3 days, changing the water several times a day.
Important! Press down on top with a weight so that the mushrooms are completely covered with water, otherwise they will turn black when in contact with air.
2. Now the most labor-intensive stage is to wash the milk mushrooms from soil/sand and debris. Wash thoroughly with a sponge or toothbrush to keep the mushrooms clean.
3. Pour water into a saucepan and place on the stove, bring to a boil. Immerse the mushrooms in boiling water and let them simmer for 5 minutes. Then place in a colander to drain excess water.
4. Place several slices of garlic and a pinch of dill seeds on the bottom of the prepared jars. Fill the jar halfway, then add slices of garlic and a pinch of dill seeds again.
5. Fill the jar to the top, add garlic and dill seeds again. Now pour salt on top at the rate of 50 grams per 1 kg of mushrooms. salt. We have 1.5 kg of mushrooms, so we measure out 75 grams. salt. From this amount of ingredients we got 3 jars with a volume of 0.7 liters. This means you need to pour 25 grams into each jar. salt (1 tbsp).
6. Pour boiling water over the mushrooms to the top so that the mushrooms are all immersed in water. Close the jars with a nylon lid.
Important! The nylon lid should be for preservation; before putting it on the jar, you need to warm it up thoroughly by dipping it in hot water for a few seconds.
7. When the jars have cooled down, take them to the cellar. After 40 days, you can serve and enjoy a delicious snack!
How to salt milk mushrooms in a cold way so that they are crispy, aromatic, and tasty
There are several types of milk mushrooms:
- White,
- Black,
- Yellow,
- Red-brown,
- Aspen,
- Parchment,
- Peppery.
Interesting! The breast milk smells like fresh fruit and is uniquely delicious. Foreign guests always perceive this mushroom as a truly Russian dish.
What do milk mushrooms look like?
If you don't know what milk mushrooms look like, look at the photo.
In my recipes I will focus on recipes for pickling white milk mushrooms. In my opinion, they are the most delicious, and in our area they are valued more than others. Although all other varieties are prepared in a similar way.
Preparing mushrooms for pickling
Having brought milk mushrooms from the forest, they must first be cleaned of forest debris and soaked. Removing garbage can often be difficult, so experienced mushroom pickers first soak the mushrooms along with the garbage in plain water. When the debris (leaves, pine needles, moss) gets wet, it is easier to remove it with an old toothbrush or dishwashing sponge. You need to clean it thoroughly, trying to remove debris both from the top side of the cap and from the bottom, between the plates.
Mushrooms washed from debris are soaked in water for 2-3 days, changing the water 2 times a day. This is necessary in order to remove all the bitterness from the mushroom. If this is not done, the mushrooms will simply turn out bitter and not tasty. Soak the mushrooms in a large container with enough water. Cover the top of the mushrooms with an inverted lid or plate and place a small load, for example, a jar of water.
Having prepared the mushrooms in this way, you can start pickling them for the winter. There are several cooking methods: cold, hot and in brine. Milk mushrooms are salted if the harvest is large, first in large containers, using wooden tubs, enamel buckets or tanks, and then transferred to jars. Or they are pickled directly into glass jars.
There are 2 main ways of salting milk mushrooms - cold and hot. Some people prefer to pickle mushrooms in wooden tubs; this also improves the taste of the mushrooms even more. But since most people do not have this opportunity, they are now salted in enamel buckets, tanks, or simply in 3-liter jars. How to do this correctly at home is discussed in detail in the article.
How to cold salt milk mushrooms for the winter
The cold method is good because it takes less time for the pickling process itself. And the result will always be excellent, and the mushrooms will be crispy. Prepare in advance:
- garlic, peel it and cut into small slices,
- allspice and/or black peas,
- salt.
Salt plays an important role; it should not be too much or too little. The proportions are as follows: for 1 kg of soaked mushrooms take 1 tbsp. l. salt with a slide. First, weigh the soaked mushrooms to determine how much salt you need. The resulting amount of spice is distributed evenly for all mushrooms.
How to salt
Sprinkle a little salt, pepper, and chopped garlic into the bottom of the pan. Place a layer of milk mushrooms on top of them, caps down.
Sprinkle the laid layer of mushrooms again with garlic, pepper and salt.
And again add a layer of mushrooms. We do this until we have collected all the mushrooms. Sprinkle the top layer again with the remaining salt and spices.
Do not spare the garlic, it will add taste and aroma to the preparation. In addition, garlic has bactericidal properties, which means it will prevent the proliferation of pathogenic microflora.
Place a regular plate of equal or slightly smaller diameter on the mushrooms placed in the pan and press down lightly. Place a weight (blanks or just a jar of water) on top of the plate. And you can already see that juice has come out from under the plate. The mushrooms must be completely immersed in the juice, otherwise the milk mushrooms will turn black. If the juice does not come out, then you need to take a larger load.
Cover the top of the pan with clean gauze or a towel and take it to a cool place where the temperature is +5-8ºС. After 1-1.5 months, the milk mushrooms will be salted and can be served.
White milk mushrooms marinated in tomato for the winter
Preparing such a snack is not difficult, but it takes a lot of time to prepare, but the result is amazing. To be honest, such mushrooms are the first to disappear in our country, and then the rest of the reserves.
Ingredients:
- Milk mushrooms - 4 kg
- Tomato paste - 750 gr.
- Vegetable oil - 1 cup
- Onions - 5 pcs.
- Bay leaf - 3-4 pcs.
- Allspice peas - 7 pcs.
- Vinegar 9% – 100 ml
- Sugar - 100 gr.
- Salt - 1 tbsp. lie
Preparation:
1. Soak the mushrooms in water for a day, add a little salt to the first water, and you also need to change the water at least 2 times. After soaking, thoroughly wash each mushroom. If the mushrooms are frozen, they need to be thawed.
2. Boil water, add mushrooms and cook over medium heat for 15 minutes after boiling. Foam will form during cooking and must be skimmed off. Then drain the mushrooms in a colander and allow time for excess water to drain.
3. Cut the peeled onion into small cubes or half rings. Pour half a glass of vegetable oil (100 ml) into a cauldron or deep frying pan; when the oil is well heated, add chopped onion. Fry for 3 minutes, stirring occasionally. Then add sugar and continue frying for another 3 minutes.
4. Add boiled mushrooms, bay leaves and allspice peas to the onions. Add salt to taste, 1 tablespoon is enough for my taste. Mix everything well and fry for 10 minutes, remembering to stir.
5. After 10 minutes, add tomato paste and continue frying for another 10 minutes. Tomato paste can be replaced with tomato.
6. Pour in 100 ml. vinegar%, mix and place in sterile jars, seal the lids tightly with a special key. Place the jars under a blanket until they cool completely. Then take it to the cellar.
You can eat such a snack after 1-1.5 months.
Pickled milk mushrooms - a classic recipe
Compound:
- milk mushrooms – 2 kg;
- water – 2 l;
- salt – 50 g;
- bay leaf – 4 pcs.;
- allspice (peas) – 5 pcs.;
- cloves – 5 pcs.;
- vinegar essence (70 percent) – 20 ml.
Cooking method:
- Pour pre-soaked and coarsely chopped milk mushrooms into 1 liter of water, adding 10 g of salt, put on fire, bring to a boil and, skimming off the resulting foam, boil for 20 minutes.
- Remove the milk mushrooms, rinse, and wait until the water has completely drained from them.
- Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves into the pan while it boils.
- Place mushrooms in the marinade and simmer for 15 minutes.
- Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in prepared sterilized jars.
- Pour the hot marinade over the mushrooms until they are completely covered.
- Close the jars hermetically with pre-boiled lids and place them upside down.
- Wrap in a blanket and wait until the workpieces have cooled completely.
