TOP 10 recipes for salting dry mushrooms for the winter at home using hot and cold methods

How to deliciously salt dry milk mushrooms - this question worries novice lovers of quiet hunting. Picking such mushrooms is not the most exciting activity. It is enough to find a few clearings, and the mushroom picker will carry out the plan for collecting milk mushrooms.

Now all that remains is to properly prepare them for salting and stock up on cold snacks with crispy skin for the whole winter.

Types of milk mushrooms and their beneficial properties

Among the dry types of this class of mushrooms, we highlight several edible ones, which experienced mushroom pickers prepare for pickling:

• White or “pravsky” milk mushroom – in Rus' it was also called pepper milk. The size of the cap is 60-250 millimeters, it is painted white or white-yellow. Young mushrooms suitable for pickling, have a smooth, flat surface; in old milk mushrooms it takes the shape of a curved funnel with curved edges. A delicate fluff grows along the edges of the cap. The outer side is a little sticky and has a damp surface. Foliage, needles and other plant debris always accumulate here.

The height of the cylindrical leg is up to 90 millimeters. Inside it is tubular, with white flesh. When pressed, it releases whitish juice, which under the influence of air becomes grayish or dirty yellow. Harvest begins in early July and continues until early October.

• Yellow milk mushroom. The yellow cap grows up to 280 millimeters. It is colored yellow or even golden, with small scales growing on the surface. The shape is slightly convex; as it ages, the edges rise, and the cap becomes like a bowl with slightly bent edges. Usually the surface is dry and rough, but when wet it becomes sticky and slimy. The length of the leg is up to 120 millimeters, hollow inside. The outer surface is sticky with small patches of bright yellow in the grooves and pits in the body of the stalk.

As the mushroom ages, the frequent plates at the bottom of the cap become covered with dark red spots. After being cut, the mushrooms release juice from the stem, which spreads the smell of fruit throughout the forest. They grow in spruce forests, but the family can also be found near birch trees.

• Bitter mushroom. The brown cap grows up to 120 millimeters and is shaped like a bell.As it grows, it straightens out, leaving only a small tubercle in the center. The surface is smooth, but in wet weather it is sticky and slippery. The edges are slightly lightened in color. The thin cylindrical leg grows up to 90 millimeters. It has a slight thickening at the bottom and is completely covered with fluff. The cap plates are not wide, clearly defined.

There is no smell after cutting, but the flesh of the mushroom is very bitter, so when preserving it, it needs to be soaked for a long time.

• Black Podgrudok is one of the most popular edible mushrooms. Sometimes it is also called black russula. The cap is convex with the edges turned inward. As it ages, it straightens out and the edges do not unfold completely. Leg with dense pulp of cylindrical shape. Grows in the most shaded areas of the forest. It is easy to distinguish such a mushroom from others - it grows blue plates.

In terms of protein content, milk mushrooms can compete with porcini mushrooms and beef. The pulp contains the entire spectrum of useful microelements and metals in large quantities, and they are present in balanced quantities and are completely absorbed by the human body. With constant use, the blood sugar level does not increase; taking such pickles is recommended for patients with diabetes. Protein, unlike animal protein, does not contribute to weight gain, but can quickly satisfy hunger.

Therefore, milk mushrooms are recommended for feeding people prone to obesity. Let us add that pickles have high diuretic and bile-excreting properties and help remove toxins and harmful substances from the body.

Preparing mushrooms for pickling

There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone.Its main task is to remove the bitterness contained in the milky juice secreted by the mushroom, and to clean the sticky caps from leaves and pine needles. It is not recommended to peel the skins from the caps and stems, like noble mushrooms. Armed with a household brush, simply remove debris under running water and wash off fungi.

The knife is only useful when removing wormy areas and trimming long legs. They should be white, slippery and clean.

Important! Mushrooms of the same type may require longer water procedures, so it is recommended to collect only young fungi. It’s better to take a longer walk in the forest and breathe clean air than to quickly collect “old people” with hard flesh and increased levels of toxins and bitterness.

Now all that remains is to place the washed mushrooms in a large enamel pan or basin and completely fill it with water. The crucial moment of preparatory work comes - soaking the bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of milk mushrooms. If it is enough to keep the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushrooms you will need at least 7 days of constantly changing the water and rinsing the fungi under running water.

The main thing is that the milk mushrooms are completely immersed in water. To do this, you will need to place a suitable sized lid and a small weight in the basin. This could be a gymnastic weight or several packs of salt placed in a pan.

After soaking, the mushrooms are placed in a large basin, placed under the tap and each mushroom is thoroughly washed under running water. Now you can begin the main stage - salting or marinating mushrooms with a crispy crust.

For beginning mushroom pickers, it is important to know the minimum amount of salt for different harvesting methods.For salting, use only coarse salt. “Extra” or iodized salt is not used for capping.

The data is given taking into account the proportion of the amount of salt per kilogram of fungi:

• dry pickling milk mushrooms – 40 grams;
• hot or cold – up to 60 grams;
• preparation of marinade - up to 60 grams.

Note to the owner! Don't worry if the milk mushrooms are too salty. Simply soaking a portion of milk mushrooms in milk will help correct the situation without loss of taste. After standing in it for 40-60 minutes, the mushrooms will become juicier and properly salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.

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 everyone:

• 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.

Shake the pan several times to compact the mixture and remove air bubbles.Horseradish leaves, dill umbrellas, and cherry leaves are added on top. A boiled gauze napkin, a wooden circle and a weight are placed. The jars are lowered into the cellar or placed in the refrigerator. After 45-50 days you can try the finished product.

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. Tasty and fast marinate milk mushrooms knowing a simple recipe will help. 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.

Storage rules

The rules for storing salted dry milk mushrooms do not differ from the recommendations for storing other pickles made from mushrooms or vegetables. The only difference is the possible liability of your relatives for improper conditions. Remember - mushroom poisoning puts relatives in the hospital for a long time, and this is in the best case.

When screwing into jars, it is recommended to use only clean, sterilized jars and lids. At the first signs of swelling of the lid, the salted mushrooms can still be digested, but if a layer of black mold appears, it is better to throw such a product in the trash.

Salted mushrooms stored in barrels or containers that are not sealed with lids must be monitored at least once every 2-3 days, constantly rinsing the napkin in clean boiling water and draining off excess brine. We recommend pouring 200-300 milliliters of vegetable oil or vodka into the barrel, this will prevent the formation of mold.

Any storage method has its own period. The maximum time for consuming salted mushrooms, regardless of storage method, is 12 months.

Conclusion

Any housewife can pickle delicious and healthy milk mushrooms.The process is simple and does not require a lot of time and effort, but it is worth remembering the safety of the family and taking each, even the most insignificant, operation responsibly. Only in this case will there always be a dish with salted or pickled milk mushrooms on the festive table.