Hot and cold salting of milk mushrooms for the winter

Annual salting of mushrooms for the winter is a favorite way of preserving mushrooms in many households. It is always preferable to salt milk mushrooms for the winter in a hot way, since during the heat treatment most of the pathogenic bacterial microflora is destroyed. But in terms of taste, salting milk mushrooms in a cold way for the winter has outstanding competitive advantages due to the presence of fortress and crunch. This page describes all the harvesting methods. You can choose a recipe for salting milk mushrooms for the winter in accordance with the taste preferences of all family members. And you can diversify the options for traditional blanks with new cooking options. The presented recipes for pickling milk mushrooms for the winter with photos that allow you to imagine how the end result will look like.

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Recipe for salting milk mushrooms for the winter in a cold way (with video)

Before salting mushroom mushrooms for the winter, spices are placed on the bottom of the dishes – blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves or others. Mushrooms are placed on the spices with their legs up in layers 5– 8 cm, each of which is sprinkled with salt. According to this recipe for salting milk mushrooms for the winter in a cold way, 3% of salt by weight of mushrooms is taken at home. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms. Mushrooms are covered with a clean linen cloth on top, and then with a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed – a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze.

For oppression, you can not use metal objects, bricks, limestone and easily falling apart stones.

After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased.

[ »»]Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin. Cold salting can be done in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) with a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are again laid, and mushrooms and salt. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top.

When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate.

When salted in a cold way, milk mushrooms can be eaten after 30-40 days.

Watch how the cold pickling of milk mushrooms is carried out for the winter in the video, which illustrates all the steps.     

Recipes for pickling milk mushrooms for the winter in a hot way (with video)

Recipes for salting milk mushrooms for the winter in a hot way are used when harvesting these mushrooms for future use. According to the recipes for salting mushrooms for the winter, milk mushrooms, cleaned of litter, soaked (in the presence of bitter milky juice), washed, are divided into legs (they are salted separately) and hats. Large hats, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into enameled dishes (0,5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, the mushrooms are lowered into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are put. For 1 kg of prepared mushrooms spend:

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• 2 tablespoons of salt
• 2-3 bay leaves
• 2-3 blackcurrant leaves
• 4-5 cherry leaves
• 3 pea black pepper
• 3 button Gvozdik
• 5 g dill.

See how hot mushrooms are salted for the winter in the video, which shows all the steps. 

 Salting milk mushrooms at home for the winter

Ingredients for pickling milk mushrooms at home for the winter are products such as:

• 1 bucket of milk mushrooms
• 1,5 glasses of salt.

Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then put in rows in a wooden dish of non-resinous wood, sprinkling with salt. You can sprinkle them with chopped white onions.

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Recipes for pickling mushrooms for the winter in jars

Washed small milk mushrooms should not be wetted, just let them dry on a sieve after washing. Then, according to the recipe for salting mushrooms for the winter in jars, put them in large containers, sprinkling with dill, and sprinkle lightly with salt every 2 rows of mushrooms. Sprinkle a fair amount of salt on top and cover with a cabbage leaf. Gnat is not needed.

Salting mushrooms in jars for the winter in Altai gives an unusual taste.

Ingredients:

• 10 kg of mushrooms
• 400 g of salt
• 35 g dill (greens)
• 18 g horseradish (root)
• 40 grams of garlic
• 35-40 allspice peas
• 10 bay leaves.

Mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a circle and a load. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third. A brine should appear above the circle.

If the brine does not appear within two days, the load should be increased.

30-40 days after salting, the mushrooms are ready for consumption.

Salting mushrooms in jars for the winter in boiled form.

Ingredients:

• 10 kg boiled mushrooms
• 450–600 g of salt
• garlic
• onion
• horseradish
• tarragon or dill stalks

Clean and washed mushrooms are boiled in lightly salted water. Cool in cold water. On the sieve let the water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room – less. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week they become usable. The brine during the entire storage period should completely cover the mushrooms in order to avoid mold. If there is little brine and it does not cover the mushrooms, chilled salted boiled water should be added (1 g, i.e. 50 tablespoons of salt, are taken per 2 liter of water). During storage, fungi should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with salt solution

Step-by-step recipe for hot pickling of milk mushrooms for the winter

Ingredients for hot pickling of milk mushrooms for the winter are products such as:

• 10 kg raw mushrooms
• 400–500 g salt (2–2,5 cups)
• Garlic
• Parsley
• Horseradish
• dill or celery stalks

A step-by-step recipe for salting milk mushrooms for the winter includes the following steps: peeled and washed mushrooms are blanched: placed on a sieve, poured with plenty of boiling water, steamed or dipped in boiling water for a short time to make the mushrooms elastic. Then they are quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Salting of soaked and boiled milk mushrooms

Many milk mushrooms have a bitter, pungent or unpleasant taste and smell. These shortcomings are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well. Mushrooms are put in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top – a load. Dishes with soaked mushrooms are put in the cold, it is better to have a refrigerator so that they do not sour. Soaking time from 1 to 3 days. Water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms, mushrooms are dipped in boiling water and boiled for 5 to 30 minutes. Water after each cooking or scalding must be poured out. After cooking the mushrooms, the pan should be wiped well with dry salt, washed thoroughly and wiped dry.

A cold way of salting milk mushrooms with dill for the winter

Ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g salt.

Soak mushrooms for 2 days in cold salted water (1 g of salt and 20 teaspoon of citric acid per 1 liter of water). In the process of soaking, the water must be changed 4-5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their hats down. Sprinkle each layer of mushrooms (no more than 5 cm) with salt and dill seeds. Cover the top layer with gauze folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also pouring them layer by layer with salt. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the bank, then it will be necessary to increase the oppression. Mushrooms should be stored in a cool place, after 1–1,5 months they will be ready for use.

Salting dry milk mushrooms in a hot way for the winter

To salt dry mushrooms in a hot way for the winter, the following ingredients are needed:

• 1 kg dry mushrooms
• 5 laurel leaves
• 3 garlic cloves
• 15 g dill seeds
• 5-6 peas of black pepper
• 60 g salt.

Before salting dry mushrooms for the winter, dip the prepared, soaked and peeled mushrooms for 5 minutes in boiling salted water with the addition of citric acid (1 g of salt and 20/1 teaspoon of citric acid per 2 liter of water). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay mushrooms on top in layers, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

Recipes for pickling milk mushrooms for the winter

Further, more recipes for pickling milk mushrooms for the winter are proposed using various product layouts.

Milk mushrooms with onions

Ingredients:

• 1 bucket of milk mushrooms
• 400 g of salt
• onion to taste

Wash the mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkling with salt and chopped onion. Press on top with oppression and keep in a cool place for 1,5–2 months.

Small mushrooms with dill

Ingredients:

• 1 bucket of small mushrooms
• 400 g of salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put pressure. Keep in a cool place for 1-1,5 months. Soak the mushrooms before eating.

Mushrooms with horseradish

Ingredients:

• 10 kg weight
• 400 g of salt
• Garlic
• horseradish root
• Dill
• Bay leaf
• allspice to taste

Peel the mushrooms, cut off the stems. Soak prepared mushrooms in cold water for 2-4 days. Change water at least once a day. Then throw the mushrooms into a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top. If brine is not formed during the day, the load should be increased. After the mushrooms settle, add fresh ones to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready to eat 20-25 days after laying the last batch.

Milk mushrooms spicy

Ingredients:

• 1 kg weight
• 50 g of salt
• Bay leaf
• Dill seeds
• black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine and arrange in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Close the jars with a lid and store in a cellar or refrigerator.

Mushrooms will be ready to eat in 10 days.

Milk mushrooms spicy

Ingredients:

• 1 kg weight
• 50 g of salt
• Garlic
• Dill
• currant and cherry leaves
• Bay leaf
• Carnation
• black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool mushrooms in brine. Put garlic, cloves, pepper at the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the mushrooms with brine and close the jars with lids. Store in cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Watch the process of pickling mushrooms for the winter in the video, which illustrates all the steps.