Young, strong milk mushrooms and milk mushrooms are tasty and aromatic when salted. They are sealed in jars or prepared in barrels individually or together with other varieties. Salting does not require much time. Preservation stores well, turns out useful and beautiful.
Salted mushrooms eaten after soaking. You can simply place them on a dish, add chopped onions, sunflower or olive oil and garnish with sprigs of herbs. Another option is to use it as a semi-finished product for preparing first and second courses, pies, pies. When salting, it is necessary to follow the sequence of preparation, otherwise there is a risk of food poisoning.
From the following recipes, each housewife will be able to choose one or more suitable options, taking into account the composition of the products and the time required.
Preparatory stage: soaking
Raw milk mushrooms and mushrooms contain milky juice, so before salting they need to be soaked in water for at least a day, maybe two. The water should be cold and changed every 2-3 hours. First, all collected products are sorted by type, then cleaned of contaminants, and only after that they are filled with water. The soaked mushrooms are cut into pieces 4–6 cm in size; small ones can be salted whole.
When pickling, you need to consider whether different varieties can be combined with each other. Regarding milk mushrooms and milk mushrooms, we can confidently give a positive answer: they are harvested together, and it is absolutely safe.
The following describes how to salt trumpets and milk mushrooms in different ways.
Hot salting
Russula, milk mushrooms and trumpet mushrooms can be prepared in the following way. The mushrooms are cleaned, soaked and washed thoroughly, then placed in boiling salted water. You need to add a little salt and enough water to give the mushrooms plenty of room. It should be taken into account that during the cooking process the milk mushrooms and mushrooms will decrease. The mushrooms will be ready when they drown.
The boiled raw material is filtered, washed under the tap and drained in a colander. Then the mushrooms are placed in a steel or enamel bowl, but best of all - in a steamed barrel. Sprinkle with salt in layers at the rate of 45 - 50 g per 1 kg of product, and add seasonings (peppercorns, bay leaves). A wooden circle is placed on top and covered with cobblestones, after which it is left in a cold place for 6 - 7 days. That's all, the salted mushrooms are ready!
The second method is used for harvesting boletus, boletus, aspen, honey mushroom, oak, boletus, and moss mushrooms. This recipe can also be used to prepare earrings. The prepared products are placed in boiling salted water and boiled until cooked. Salts should be taken at the rate of 50 - 60 g per 200 ml of water and per 1 kg of product.
The finished mushrooms are placed in a sterilized glass container, steamed vegetable oil is added to the brim, covered with parchment, tied and placed in the basement, on the balcony or in the refrigerator.
Fast way
Salting milk mushrooms according to this recipe allows you to enjoy the delicious taste of mushrooms in just a few days. This preparation goes well with potatoes, buckwheat porridge and other side dishes containing a large amount of carbohydrates.
What to prepare:
- 5 kg of milk mushrooms soaked in water;
- 250 g salt;
- pan or barrel.
Drain the last water from the mushrooms, cut them lengthwise into 2 parts, large ones into 4, so that each piece contains part of the cap and stem. Mushrooms are laid out in layers in a wooden barrel or enamel pan, evenly sprinkling each layer with salt. You need to take the regular one, not the iodized one, because iodine gives the cap and stem an unsightly tint.
Place a wooden circle or flat plate on the mushrooms, turning it upside down. Press down everything with a cobblestone or a jar of water. The pickle should remain in this position for about 3 days, during which the mass must be stirred.
The finished snack is placed in a glass container and covered with sealing lids. If the product is intended for short-term storage, you can close the container with plastic lids and keep it in the refrigerator.It is recommended to serve cold, seasoned with butter and sprinkled with onions, herbs and spices.
Cold way
According to this recipe, trumpet mushrooms are pickled for the winter along with milk mushrooms. Select strong, young mushrooms.
You will need the following products:
- 1 kg of selected and soaked milk mushrooms and trumpet mushrooms;
- 1 liter of water;
- 50 g table salt;
- 2 g citric acid;
- spices, herbs - to taste.
The washed and peeled mushrooms are cut into halves or quarters so that each piece has a cap and a stem. Small specimens can be salted whole. Add citric acid, salt and spices to the water, mix, place milk mushrooms and mushrooms in the brine, cover with a flat dish, a wooden circle or a lid smaller than the diameter of the dish. Something heavy is placed on top.
The dishes are placed in a cool place where they should remain for 2 days. Then open the lid, add mushrooms to the very top, and if there is not enough brine, prepare a portion and top it up. Cover again with a lid and put in a cool place. Salting of trumpets and milk mushrooms lasts 30 – 60 days. During this time, the container with salted mushrooms must be checked to see if mold has appeared. If it is detected, you should rinse the top layer and bend thoroughly with hot water.
You can take small specimens for cold salting; then, when placing them in a container, they must be turned with their caps down. This salting method is also suitable for russula.
How to dry pickle
You can pickle dried milk mushrooms. They are pre-soaked in water for several days. Once a day you need to drain the water and add new water. During soaking, the mushrooms must be covered with oppression, otherwise they will float to the top.
After three days, the products are sorted, and the largest specimens are cut into pieces.For pickles, prepare glass jars or bottles, preferably with a wide neck. The containers are washed well inside and out, then doused with boiling water several times.
Place a layer of mushrooms on the bottom, add a layer of salt, add cloves of garlic and horseradish leaves, then put milk mushrooms again, and so on until the very top. In total, you need to take salts at the rate of 5% by weight of mushrooms, horseradish and garlic - at your discretion.
A thin cloth is placed on the very top, with currant and cherry leaves on it. You can put pressure on top, but this is not necessary: a narrow neck will prevent the mushrooms from floating.
After a month, the pickle is ready. You can take out the mushrooms, wash them and use them for frying and stewing, as a filling for pies, a dressing for soup or a base for making salads. If too salty, soak in cold water. Bon appetit!
