TOP 10 recipes for salting black milk mushrooms and barnacles for the winter using hot and cold methods

How to properly and tasty salt black milk mushrooms and pig mushrooms - every year the answer to this question is sought by mushroom pickers who decide to seal up such gifts of the forest for the winter. These mushrooms do not belong to the same species, but are equally tasty, although they are considered conditionally edible. Don’t worry, this means that they are not recommended to be eaten without prior preparation, which will be discussed in our article.

Svinushki and black milk mushrooms - what is the difference?

These 2 conditionally edible mushrooms belong to different categories and subtypes of mycelia. They differ in appearance and structure, but for preparing for the winter, the same recipes are used. Let us give a description of these mushrooms, although they cannot be confused.

Pig

This is a type of lamellar mushroom. The maximum cap size is 200 millimeters. In young pigs, the shape of the cap is convex with curled edges, the old one has a funnel shape, with edges curved upward. The color is yellow-brown, perhaps with a hint of olive color. The color of the pulp is brown, the plates are of a downward type with small bridges. The length of the leg is up to 90 millimeters, it is located in the center or slightly shifted to the edge. The color is similar to the color of the cap.

Taking such mushrooms without proper processing can be fatal - the pulp contains substances that reduce the number of red blood cells in the blood.

In case of poisoning, symptoms may appear immediately or a year after ingestion of mushrooms. City dwellers rarely collect such gifts from the forest; it is believed that they accumulate heavy metals, but this is a property of all mushrooms. It is not recommended to collect any mushrooms near busy highways, industrial enterprises and in urban areas. But every year, mushroom pickers play Russian roulette with fate again and again, quietly hunting in the wrong places.

Black milk mushroom

Mushrooms with a black cap cannot be confused with other mushrooms of this species. Slightly concave, with inwardly curved edges and concentric circles of dark color on a black-green surface - only the cap of a nigella can look like this.It grows in large families; a mushroom picker only needs to find 2-3 clearings, and the harvest plan will be fulfilled.

Collecting milk mushrooms is similar to searching for honey mushrooms. If you find it, you will sit in one place for a long time and cut off beautiful fungi.

The cap grows up to 200 millimeters, and the stem is short, colored similarly to the cap. The plates and inner surface are painted a dirty white-green color; they turn black with age. The advantage of nigella and most types of edible milk mushrooms is their crispy, tasty pulp with the aroma of forest and fruit.

Preparing the main ingredient

Like all milk mushrooms, nigella and svinushki require preliminary cleaning of sticky caps from twigs and other forest debris. For these purposes, it is enough to rinse them under running water and simply remove all dirt with a brush. The knife is used only for trimming the legs and cutting out areas with rot or damaged parts.

The next stage is soaking the bitterness contained in the mushroom juice. To do this, they are placed in a large container, filled with water, and the layer of mushrooms on top is pressed down lightly with pressure so that the nigella and pig mushrooms are completely hidden under the layer of water. The water will need to be changed at least 3-4 times a day and bathing for 72 hours.

Blanching the fungi in boiling water followed by cooling under running water will help speed up the process, but this speed leads to the loss of the main thing - the crispy quality of such pickles.

Delicious recipes for winter preparations with these mushrooms

Even teenagers can prepare pickles from milk mushrooms at home or on a camping trip; you don’t have to use seasonings and spices, but add them at home.

The rate of salt use depending on the method of canning;

• dry method of pickling mushrooms – up to 40 grams per 1 kilogram of milk mushrooms;
• hot or cold salting – 60 grams per kilogram of nigella;
• marinating - from 40 to 60 grams, depending on taste.

Milk mushrooms and pork, hot salted

Brief description of work:

• With this method, you can avoid soaking the mushrooms for a long time. It is enough to put the peeled milk mushrooms or pork mushrooms in boiling salted water and cook for 20-25 minutes over low heat. Then the first broth is poured out, and the fungi are discarded in a colander and washed under running water.
• Brine for mushrooms is prepared in a separate container. Add 60 grams of salt for each kilogram of milk mushrooms, a pinch of laurel leaves, and a few allspice peas. Boil the brine for 10-15 minutes until the salt is completely dissolved.

• Add nigella to the brine and cook over low heat for another 10 minutes. Remove from the oven and after the water has cooled a little, place dill and garlic on top and cover with horseradish, cherry or blackcurrant leaves.
• For a week, the pickles are put in a dark, cool place, covered with a gauze cloth on top and placed under pressure. It is not recommended to be overly zealous with the load - it is enough for the pigs to be completely covered with a layer of brine. Remove excess juice daily and rinse the napkin under running water.
• A week later, the mushrooms are placed in sterilized jars, completely filled with brine, 100 grams of vegetable oil are added and sealed with a sealed metal lid.

You can leave a few fungi for testing, place them and fill them with brine in a suitable container and, covered with a napkin, put them in the refrigerator or deep, cool cellar. The sample can only be taken 15-20 days after salting.

Cold way

With this method, only salt and spices are used:

• Pour boiling water over the salting pan several times.Large nigellas are cut into several parts so that all mushrooms are approximately the same size;
• Place currant leaves, 5-7 dill umbrellas, peppercorns and a little salt on the bottom of the pan;
• Next, lay the mushrooms in layers and cover each one with salt, spices, garlic and chopped herbs to taste;

• it is necessary to leave a distance to the top of the pan to set the pressure and collect the protruding juice;
• cover the top with horseradish and cherry leaves and then lay a natural napkin; oppression is placed on top.

Place the pan in a cool place at least once every 2 days, remove the load, scoop out excess juice, remove the foam and rinse the napkin under running and then boiling water. You can try and separate the pickles into separate jars on day 45-50.

Pig mushrooms and black milk mushrooms in jars

A simple method that allows you to quickly pickle milk mushrooms and prepare them for the whole winter:

• Only small young nigella or pigweed are used. For 1 serving, prepare 1 kilogram of mushrooms according to the indicated scheme.
• Pour 500 milligrams of purified water into the pan, add 2 level tablespoons of coarse salt, 1 teaspoon of mustard seeds, coarsely chopped horseradish leaves - to taste, 2-3 peas of allspice and several dill umbrellas.
• Place soaked pigs on top of the spice layer, place the pan on low heat and cook for 15-20 minutes.

• Boiled nigella are placed in sterilized jars, and layers of fungi are sprinkled with chopped garlic cloves.
• The remaining dill stems are divided into segments and placed on top of the jars, lightly pressing down the fungi; now, after filling the jars with brine, the strong stems will prevent the fungi from floating, thus replacing the oppression.
• Fill the jar completely with brine, leaving room for vegetable oil, which is poured last. All that remains is to seal the jars hermetically and put them in the pantry or basement.

Mushroom caviar from pigs

This is one of the simple recipes for preparing delicious caviar from pigs or nigella:

• 1.5 kilograms of soaked pigs are boiled for 40 minutes in salted water. When the mushrooms have cooled a little, they need to be minced in a meat grinder or chopped in a blender together with 400 grams of tomatoes;
• the onion is cut into thin half rings, and the carrots into strips. Vegetables are lightly fried in sunflower oil and then crushed to a puree;

• All ingredients are placed in a saucepan, blended with a blender until smooth and 150 grams of vegetable oil, 50 grams of coarse salt and 30-40 grams of sugar are added;
• The caviar is stewed over low heat for 60 minutes under the lid. The gruel is constantly stirred, otherwise it will burn;
• a few minutes before removing the caviar from the heat, try it again for salt; if necessary, add some salt and add 1 teaspoon of vinegar essence.

The finished hot caviar is placed in 500-gram sterilized jars and sealed tightly, wrapped in a blanket until it cools completely.

Salted cowsheds: a classic recipe

This type of mushroom is recommended to be preserved using the cold hardening method. The choice of spices and herbs depends on individual preferences. But the basic set: horseradish, cherry and currant leaves, dill umbrellas and herbs, garlic and allspice - remain unchanged.

The layers of mushrooms are also sprinkled with salt and spices, and the top is covered with cherry and currant leaves.Place gauze and oppression on top and wait for 40-45 days to be ready, constantly rinsing the napkin and scooping out foam and excess brine.

With onion

To prepare this pickle you only need mushrooms, onions and salt.

Let's look at the recipe for preparing 1 bucket of fresh soaked pigs:

• To pickle such a volume of milk mushrooms you will need 1.5 cups of table salt and 5-6 large onions.
• Prepared, soaked mushrooms are laid out in layers with a layer of onion and salt cut into rings.
• Before reaching the top, it is recommended to cover the mushrooms with several sheets of horseradish, this will add crispy notes to the milk mushrooms, and then, according to the old scheme - a napkin and pressure.

• The pickles are put in a cool place, providing them with proper care. After 40 days, the salted pigs are placed in jars, 100-150 grams of sunflower oil are added on top and the lids are sealed. If you have space in the refrigerator, you can close several jars with plastic lids and store the mushrooms at sub-zero temperatures.

Cinnamon

Recipe:

• Place 2 kilograms of prepared milk mushrooms in a pan of salted water, bring to a boil and cook for 15-20 minutes. The milk mushrooms are constantly stirred and the foam is removed from the surface of the boiling water. Place in a colander and allow the moisture to drain.
• Prepare the marinade. Pour 2 liters of water into a separate saucepan, bring it to a boil and add 5 laurel leaves, 10 allspice peas, a cinnamon stick, 40 grams of 9% vinegar.
• Place the pork in the marinade and cook over low heat for 20 minutes.

• Now you need to catch the cinnamon and place it on the bottom of the sterilized jar. Then they transfer the mushrooms, lightly pressing down the layers to remove voids.Add 5 grams of citric acid on top and fill the container with marinade.
• The pickle is ready, all that remains is to close it with a lid, sterilize it for 10 minutes in a water bath, seal it tightly and wrap it in a blanket.

Salting wet milk mushrooms without vinegar

Inexperienced mushroom pickers look everywhere for such recipes. But all pickles are made without using vinegar, regardless of whether the cold or hot pickling method is used. Therefore, there is no point in singling out one. Each housewife has her own recipe, and for young people the ones described above will suffice.

A quick way to pickle dry mushrooms for the winter

To speed up the process of salting milk mushrooms, eliminate the process of soaking and removing bitterness and use hot recipe for pickling milk mushrooms. This technique will allow you to quickly and easily process a large number of milk mushrooms or pork mushrooms; it makes the pulp tasty and juicy, but eliminates the unique crunch:

• Divide the mushrooms into several portions, the size depends on the volume of the pan, wash and brush off debris and dirt and boil in salted water for 10-15 minutes.
• The mushrooms are placed in a colander, washed under running water, and the first brine with bitter water is simply poured out. In this way, all available milk mushrooms are blanched - this treatment will reduce the salting period by 3-4 days, which are necessary for soaking.

• Place the entire set of spices and salt on the bottom of the pan, based on the proportion of 60 grams per 1 kilogram of milk mushrooms, lay out a portion of milk mushrooms and fill with water. Bring to a boil and cook over low heat for another 20-25 minutes, until fully cooked.
• The finished nigella are placed in sterilized jars, 50-100 grams of sunflower oil are poured on top and the lids are rolled up.

Important! Chernushki or pork salted hot according to a shortened program can be stored without an airtight lid. It is enough to leave them warm for 3-5 days, and then store them under pressure in a cool cellar until the new mushroom season.

Rules for storing salted mushrooms

Pickling nigella is not the most difficult job. It is more difficult to preserve milk mushrooms for a long time. Mushrooms are a very delicate product that quickly becomes moldy and begins to deteriorate. To avoid such a nuisance, it is important to responsibly approach the sterilization of jars or barrels and provide the pickles with normal storage conditions.

If it is easier for rural residents to pickle large quantities of mushrooms using a cold method and store them in wooden barrels, then the city lover of pickled pigs will have to roll the pickles into glass jars. Hermetically sealed dishes can be stored in the apartment by placing them in a closet or under the bed, the main thing is not to store any product near heating devices and household appliances.

If salted pigs are stored in barrels, in addition to maintaining the optimal temperature in the room, you will need to constantly remove the foam and rinse the natural napkin under running water, and then scald it with boiling water. If the first spots of mold appear on the top layer of milk mushrooms, such mushrooms are removed and 100-150 grams of vodka or alcohol are poured into the barrel.

Regardless of the storage method, the maximum permissible period for consuming homemade pickles with mushrooms is 8-9 months. Eating expired nigella or pork will, at best, lead to food poisoning.

Conclusion

Important! The taste and shelf life of mushrooms directly depends on the amount of salt. If you do not add this ingredient when cooking, you can completely destroy the result of your work. Unsalted milk mushrooms quickly and inevitably rot and become covered with a layer of mold.

It's easier with over-salted milk mushrooms. They keep well, and you can reduce the amount of salt using a simple method. Soak milk mushrooms in milk for several hours; they will lose excess salt, but the taste and crispy crust will remain unchanged.