Dry mushroom salting: recipes for pickling crispy mushrooms at home

In Our Country, any housewife knew how to salt milk mushrooms in a dry way. These mushrooms grew abundantly in the forests and served as the basis for delicious cold snacks. Each craftswoman brought something of her own to the cooking process, and many recipes have survived to this day on how to cook this dish. It can be served to the table with onions or butter, or dry-salted mushrooms can be added to salad, okroshka.

How to salt milk mushrooms in a dry way

You can harvest forest gifts in different ways: dry, hot and cold. Each has distinctive features. In order to salt milk mushrooms with dry salting for the winter, it is enough to clean them of forest litter, wipe the hats. But for the dry salting method, it is better to take strong, young fruiting bodies. Adult specimens are often wormy, and during processing they break, become limp.

Mistresses often try to rid raw materials of a bitter aftertaste. To do this, they soak the mushrooms for 3 days, from time to time draining the liquid and adding fresh.

In what dish to salt milk mushrooms in a dry way

It is impossible to think of a better container for salted mushrooms than a wooden barrel. But now not everyone has the opportunity to find and store it. A modern alternative to such containers are enameled pots and buckets, as well as glass jars of large volumes. Some housewives prefer the latter, since already salted mushrooms do not need to be transferred to other containers.

Ceramic dishes are considered suitable for salting. The main condition is the presence of a wide neck, so that it is convenient to put the fruiting bodies into it or take it out. Salt in plastic buckets is highly undesirable. Although some housewives use 10-liter containers for these purposes, it is better to protect yourself.

The best choice is a wooden barrel

Materials that are categorically not suitable for salting milk mushrooms in a dry way include:

• galvanized container;
• enameled dishes, if they are damaged, chipped;
• clay containers, including glazed;
• non-food plastic.

Classical salting of milk mushrooms in a dry way

Milk mushrooms are delicious with any salting method, but true connoisseurs of these mushrooms say that it is better to cook them in their own juice. So they retain both the natural taste and useful substances. This recipe has only one drawback: you can try the appetizer only a month after cooking.

For a classic dry salting recipe, you will need:

• cargo – 2,5 kg;
• salt – 2,5 Art. l .;
• garlic – 1 head;
• black and allspice to taste.

A ready-made snack of dry salting can be served at the table no earlier than a month later

How to salt:

1. Mushrooms immerse in water and soak for several days. Fluid change 2-3 times a day. This is necessary in order to remove the bitter taste.
2. Take a bulk enameled container, wash thoroughly, dry.
3. Chop a few garlic cloves and place in the bottom of a bowl.
4. Add 4-5 peppercorns.
5. Pour out ½ tbsp. l. salt.
6. Put the fruit bodies with the caps down on the spices in the second layer.
7. Alternate such layers until the mushrooms run out.
8. Be sure to lay out the spices on top.
9. Pick up a plate of the desired diameter so that the contents of the pan are hidden under it.
10. Press down on top of it with a jar filled with water.
11. Dry salted milk mushrooms begin to give juice. It is he who serves as a marinade.
12. Cover the container with a towel, put in a cool room where the air temperature is in the range from 0 to + 8 C.

Dry salting of milk mushrooms in a cold way

For this salting method, you should not take a large amount of spices, otherwise they will kill the natural mushroom flavor. But it is not suitable for strongly bitter varieties of mushrooms.

For 10 kg of mushrooms you will need:

• 5 bay leaves;
• 5 cherry leaves;
• 0,5 kg coarse salt;
• spices to taste (garlic, fresh herbs).

When salting, you can lay the top layer of oak or horseradish leaves

How to salt:

1. Clean fruit bodies and prepare for salting.
2. Take a wide container, put cherry and bay leaves on the bottom.
3. Place a layer of mushrooms with caps down.
4. Sprinkle with salt, garlic, herbs.
5. So lay out several tiers, each time adding salt and seasoning them with spices.
6. Place weight on top.
7. When the fruiting bodies begin to give juice, drain it.
8. After 10 days, roll the snack into jars.

Dry salting of milk mushrooms in a jar

This salting method is very simple and allows you to harvest large volumes. The most difficult thing in this case is to be patient and wait 30-35 days until the milk mushrooms are salted.

Necessary ingredients:

• 2 kg of mushrooms;
• 80 g salt;
• 8-10 cloves of garlic;
• 1 horseradish root;
• 3 laurel leaves;
• 1 bunch of dill.

Large specimens are cut when salting in a jar so that they easily pass into the neck

How to cook:

1. Cut the horseradish root into thin rings.
2. Finely chop the garlic cloves.
3. Chop bay leaves.
4. Chop dill.
5. Mix all seasonings, sprinkle with salt.
6. Prepare mushrooms for salting.
7. Take a three-liter jar, rinse thoroughly.
8. Pour a small amount of salting mixture into the bottom. Then fold the mushrooms legs up. So fill the container in layers up to the neck.
9. Press the contents to remove air from the jar.
10. From above, you can press down with a load.

Dry salting of mushrooms in a bucket

You can salt mushrooms in a very simple way, by preparing just a few onions for this. And the result is magnificent, so that the appetizer can be served at the festive table. For salting by dry method on a bucket of milk mushrooms you will need:

• 350 g of coarse salt;
• 5-6 heads of onions.

You can store a snack for no more than 12 months

How to salt:

1. Take an enameled bucket without chips.
2. Peel the onion, cut into rings.
3. Lay salt, mushrooms and onion rings in layers in a bucket.
4. Press down the contents with oppression.
5. Put the bucket for 40 days in a cold room.
6. Transfer the finished snack to jars, remove and store in the refrigerator.

How to store milk mushrooms in a dry way in a barrel

Before salting the mushrooms with the dry method, the barrel must be soaked so that it does not leak. New containers are soaked for 2 weeks, changing the water every few days. Due to this, the wood loses tannins, due to which the brine darkens. If the barrel has already been used for salting, it is cleaned and steamed with a boiling solution of caustic soda.

Ingredients:

• 10 kg of mushrooms;
• 500 g salt.

For salting, it is recommended to take coarse salt

Step-by-step actions:

1. Sort and clean the milk mushrooms, remove the legs.
2. Put the hats in a barrel.
3. Sprinkle with salt.
4. Top with a napkin, put the load.

The hats that have released juice decrease in volume and settle. Fresh raw materials can be added to the barrel and salted until the container is full.

How to salt milk mushrooms in a dry way in Altai

A cold mushroom appetizer according to this recipe goes well with any side dishes. It’s easy to prepare. For this, for 1 kg of mushrooms you will need:

• 40 g salt;
• 3 garlic cloves;
• 2 laurel leaves;
• 1 horseradish root;
• a few peas of allspice;
• a sprig of dill.

While the mushrooms are salting, they must be kept in a dark place.

How to cook with dry salting:

1. Sterilize the container.
2. Put seasonings and spices in it.
3. Place a layer of mushrooms on top.
4. Sprinkle with salt, add herbs.
5. Cover the container with napkins, put weights on top.
6. Discard any liquid that comes out from time to time.

How to salt milk mushrooms with dry salting with dill and horseradish leaves

Dill and horseradish leaves give the appetizer a spicy taste, and forest gifts are crispy and fragrant. To prepare them, for 1 kg of mushrooms you need:

• 40 g salt;
• 4 garlic cloves;
• a few leaves of horseradish;
• 2-3 stalks of dill;
• 5 peas of black pepper.

Put horseradish leaves in the top layer in a jar, they have a bactericidal effect

How to salt:

1. Soaked from bitterness milk mushrooms to sort out, cut off the legs from them. Large hats divided into parts.
2. Sterilize jars for dry salted snacks.
3. Put garlic, pepper, leaves, a little salt on the bottoms.
4. Then place a layer of mushroom caps.
5. Lay out a few more tiers in the same way.
6. Press the container filled to the top with oppression.
7. Leave to pickle in a dark cool place for a month.

Salting mushrooms with dry salting with horseradish root and garlic

Dry salting of mushrooms at home is used much less frequently than cold or hot. This is due to the requirements for the duration and storage conditions of milk mushrooms. But mushrooms, salted in their own juice, are especially fragrant, clean and white.

Appetizers require:

• 5 kg of fresh mushrooms;
• 300 g salt;
• 5 horseradish roots;
• 10 horseradish leaves;
• 10 currant leaves;
• 10 garlic cloves;
• 10 umbrellas of dill.

It is necessary to ensure that the upper milk mushrooms do not dry out, otherwise mold will appear.

How to salt:

1. Soak and dry fruit bodies.
2. Sprinkle each with salt.
3. Take a container for salting. Put in layers of milk mushrooms. Between them add garlic cloves and chopped horseradish root.
4. Top with horseradish leaves and gauze.
5. Put oppression.
6. Salt for 30 days in a cool place.
7. After this time, transfer to sterilized jars. Seal with capron lids.

How to pickle milk mushrooms with dry salting with oak, cherry and currant leaves

Oak leaves in salting slow down the formation of mold. Thanks to the tannins contained in them, mushroom caps remain strong and crispy for a long time.

For dry salting you need:

• 1 kg of mushrooms;
• 3 Art. l salts;
• 1 bunch of dill;
• 5 cloves of garlic;
• 3-4 oak, cherry, currant leaves;
• 6 peas of black pepper.

The weight for dry salting must be very heavy in order to press down the contents tightly.

Preparation:

1. Cut large fruiting bodies. The legs can be removed.
2. Take jars for salting, line the bottom with horseradish leaves.
3. Peel the garlic. Put on leaves.
4. Place the mushrooms in jars with caps down, salt.
5. Arrange with oak, cherry, currant leaves, dill.
6. Form several such layers.
7. Cover the container with gauze, press down with a load.
8. Salt mushrooms for a month.

How long can you eat dry-salted milk mushrooms

Dry salting is the longest of all harvesting methods. It is necessary to withstand a snack for at least one month. But the result is worth it: forest gifts are hard, crispy.

Storage Rules

It is necessary to store blanks in compliance with the following rules:

1. Place in a dry, cool place. Suitable options are a refrigerator, a basement, a cellar, a balcony.
2. Maintain temperature from 0 to + 6 ⁰C.
3. Shake the container to prevent the brine from stagnation.

A container with dry salted snacks should be stored for no more than 6 months. In addition, it should be borne in mind that in the refrigerator this period is even less, up to 3 months.

Conclusion

Having salted milk mushrooms for the winter in a dry way, you don’t have to worry that she won’t have savory dishes for the festive table. Preparations are suitable for salads, various snacks. They are even added to Italian pastries. Salted milk mushrooms are also tasty in their natural form, seasoned with vegetable oil, onions or sour cream.