Milk mushrooms are most often used for these purposes. In terms of their nutritional value, they practically do not differ from milk, meat and boletus. As for the specific hot-peppery taste of these mushrooms, our housewives have long learned to get rid of it by preliminary soaking. After reading today's post, you will learn about the existing methods of marinating and salting this product.
The most important nuances
It should be noted that the procurement of milk mushrooms is not as difficult as it might seem at first glance. You just need to familiarize yourself with some of the intricacies of this process. Almost any mushroom is suitable for pickling and salting. The only thing to do initially is to get rid of the old copies. It is also important to ensure that they are not stained or otherwise damaged. Do not use milk mushrooms with wormholes and insects.
It is recommended to rinse the mushroom caps with a stiff brush before salting. A steel sponge is best suited for this purpose. To make the harvested product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.
It is advisable to store the finished product in a glass container. You can also use enameled containers for this. But they must be examined in advance for cracks, chips and rust. Spoiled pots are not suitable for storing mushrooms. It is important to remember that those cooked more than six months ago are already unusable. In pickled form, they can be stored for no longer than twelve months.
Existing techniques
To date, different methods of harvesting milk mushrooms are known. The most popular are salting and pickling. Dried or frozen mushrooms are of little use for further use.
Most people prefer salting, considering that such milk mushrooms are much tastier than those that have been filled with marinade. Mushrooms prepared in this way turn out to be very tasty and pleasantly crispy. However, the second method is also popular with modern housewives, since it is recognized as safer.
The technology of harvesting bulbs in a hot way
This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to simple product cleaning. As for the brine, for its preparation, for each liter of liquid, you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic.
In order for the harvesting of mushrooms for the winter to pass without complications, the recommended technology must be strictly observed. At the initial stage, the mushrooms are boiled in lightly salted water. They are tormented under the lid for about a quarter of an hour. It is important not to overdo it with salt. On a ten-liter container, it is enough to put no more than three tablespoons of this component.
Next, the milk mushrooms are sent to the brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they cool completely. After that, the container is kept for a week in a cool place. After seven days, the milk mushrooms are laid out in pre-sterilized jars, poured with brine, a tablespoon of vegetable oil is added and covered with plastic lids. After another three or four weeks, the product is completely ready for use.
Features of the cold method
It should be noted that harvesting the mushrooms in this way takes at least forty days. For this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will turn out to be more tasty and aromatic.
But modern realities are such that not every housewife has the opportunity to use a barrel made of natural wood. In addition, not all families consume large amounts of mushrooms. Therefore, they can be salted in a standard glass container.
Preparation of milk mushrooms for the winter in banks by the cold method
For these purposes, liter containers are usually used. First, each jar is placed:
- Two or three lavrushkas.
- Horseradish leaves.
- A couple of cloves of garlic.
- Ten cherry and currant leaves each.
- Three stems of umbrella dill.
- Two tablespoons of table salt.
After that, pre-soaked mushrooms are placed in a container with spices, thoroughly tamped and poured with water. The filled cans are covered with clean gauze and nylon lids, and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to salt milk mushrooms for the winter in a cold way, one cannot fail to mention one important nuance. Before serving, such mushrooms must be thoroughly rinsed.
Salting technology in barrels
It should be noted that mushrooms prepared in this ancient way are saturated with the aroma of natural wood, so they turn out to be extremely tasty. In order for the harvesting of the mushrooms to pass without any difficulties, the indicated proportions must be strictly observed.
Ten kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is laid in layers. It is very important that the barrel is covered with sterile gauze on top, on which a wooden circle is placed and oppression.
The contents of the container are regularly checked for mold growth. If it appears, they immediately get rid of it, change the gauze and process the circle and oppression. After about a month, the mushrooms will be completely ready to eat. They are taken out of the barrel, after putting on sterile gloves.
How to pickle white milk mushrooms with cabbage leaves?
The presence of greenery makes the mushrooms more tasty and aromatic. Therefore, many housewives often use this particular recipe. In order for the workpiece to go through quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen must have the following components:
- Eight cabbage leaves.
- Five kilograms of white milk mushrooms.
- Ten sprigs of dill with umbrellas.
- 200 grams of salt.
- Head of garlic.
- Horseradish root.
- Twenty currant and cherry leaves each.
Pre-prepared mushrooms are blanched. Greens are washed in cool running water. As for the cabbage leaves, each of them is divided into small fragments.
Milk mushrooms are placed in a three-liter clean jar, sprinkled with salt, some greens and garlic passed through a press. The layers are alternated until the container is filled. Then the dishes are covered with a lid, a load is placed on top and sent to a cool place until fully cooked.
Non-spice option: product list
It should be noted that the preparation according to this recipe is so simple that even an inexperienced cook can handle it without any problems. Despite the use of a minimal set of ingredients, the mushrooms are quite tasty. Before starting the process, you need to make sure that you have at your disposal:
- Five kilos of fresh black mushrooms.
- 250 grams of coarse table salt.
Cooking technology
Adhered dirt is removed from fresh raw materials, all suspicious areas are cut off and thoroughly washed. The milk mushrooms processed in this way are sent to a capacious enamel bowl, filled with cold water and pressed down with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after that, you can proceed to the next, most important stage.
In order for the harvesting of milk mushrooms for the winter to take place at an accelerated pace, it is advisable to cut large specimens into several smaller parts. Soaked and prepared mushrooms are placed in a deep wide dish, sprinkling the layers with coarse table salt. A flat object (plate, lid or board) is placed on top, pressed with a load and left for three days. The contents of the container are stirred daily, being careful not to damage the caps. After this time, the pickles are transferred to pre-prepared jars and covered with non-metallic lids. Densely stuffed dishes are sent for further storage in the refrigerator or in the cellar. After two months, the mushrooms will be completely ready to eat.
Onion recipe
Before going for the winter, you should stock up on all the necessary ingredients. In this case, your kitchen should have:
- A ten-liter bucket of fresh mushrooms.
- 330 grams of salt.
- At least five large onions.
Before proceeding with salting, the milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large saucepan, alternating with salt and onion rings. Place something flat on the last layer and place a load.
After a month and a half, the mushrooms, the preparation of which is considered in today's article, are laid out in clean glass jars and sent to the refrigerator.
Another recipe: list of ingredients
As mentioned earlier, black milk mushrooms are considered conditionally edible mushrooms. Therefore, they are most often harvested using the hot method. In order for you to get a tasty and aromatic snack, you need to stock up on the necessary products in advance. Your kitchen should have:
- One and a half kilograms of fresh black milk mushrooms.
- Four liters of water.
- Six tablespoons of table salt.
- Fifteen peas of black pepper.
- Carnation.
- Bay leaf.
- Five peas of allspice.
- Seven dill umbrellas.
So that the harvesting of milkweed is not interrupted in search of the required components, the above list must be replenished with clean water for brine and vegetable oil.
Process description
First of all, you should deal with mushrooms. They are washed by removing all the dirt with a small brush. After that, the milk mushrooms are poured with clean cold water and left for three hours. It should be noted that in this case it is not at all necessary to soak. But if you nevertheless decide to do this, then after three hours a spacious pan is filled with four liters of water and, after waiting for it to boil, coarse salt and mushrooms are sent into it. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.
Meanwhile, the brine is prepared in a separate bowl. To do this, add bay leaves, cloves, salt and two types of peppers to a container of boiling water. At the very end, dill umbrellas are sent to the brine and the stove is immediately turned off.
The cooked milk mushrooms are thrown into a colander so that excess liquid is drained from them, put them in a clean dish and poured with hot brine. To prevent the mushrooms from floating up, they are pressed with a flat plate on which the press is installed. After that, the container is removed to a cool place. After three days, the mushrooms are laid out in pre-prepared jars, poured with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in the cellar or in the closet. After a month, salted milk mushrooms can be served.
