How much to soak milk mushrooms before salting in a cold and hot way

It is imperative to soak the milk mushrooms before salting. Such processing is a guarantee of a pleasant taste of pickles without bitterness spoiling it. There are several characteristics of steeping. During the process, the raw material may turn black or acquire an unpleasant odor, but this can be corrected.

Do I need to soak milk mushrooms before salting

Milk mushrooms are conditionally edible representatives of the Mlechnikov genus, they are not consumed raw. At the break, milky juice is released, it is he who gives a bitter taste, which, after proper preparation of the raw material, goes away.

Soaking milk mushrooms before salting is required for any method of processing – cold or hot. It depends on the option chosen how long to keep the raw material in the liquid.

How to prepare milk mushrooms for soaking

Preparation must begin with the cleaning of raw materials. Some do this after soaking, but then the fruits will be in the mud. They tend to absorb harmful substances from the environment, so cleaning should be given due attention. The algorithm is the following:

1. Sort milkers. If the specimens are completely damaged or too loose, then immediately throw them away. Cut out wormy areas.
2. Soak the mushrooms for 1-2 hours in cold water if they are heavily soiled. After that, rinse each milker. Before further processing, do not drain, but remove one copy from the cleaning liquid.
3. Remove dirt. At the same time, you need to remove the film from the surface. If the fruits are large, then remove the plates with spores from the inside of the caps. It is convenient to do this with a spoon.
4. Cut mushrooms. This step is optional. It is necessary to act depending on the chosen method of salting and personal preferences. Hats are considered the best for salting, and legs can be left for cooking caviar or frying. Large specimens are best cut into 2-4 parts.

It is convenient to use an old toothbrush for cleaning

In what dish to soak milk mushrooms

When soaking, it is important to choose the right dishes. Be guided by the following facts:

• enameled, glass and wooden containers are considered safe;
• enamelware should be free of chips and cracks;
• the container must be of sufficient volume so that the milk mushrooms in it are completely hidden by water and there is room for oppression;
• do not use aluminum utensils, this leads to a chemical reaction and damage to the product;
• if soaking with salt is planned, then you can not take a plastic container – there is a risk of toxic substances being released.

How to soak milk mushrooms before salting

You can get rid of bitterness and preserve the forest aroma if you soak milk mushrooms correctly before salting. There are a few general rules:

• use clean water, preferably from a spring or key;
• use cold water for long soaking without salt;
• soaking in warm water speeds up the process, but there is a risk of spoilage of the product, so be sure to add salt;
• put the mushrooms in containers with their legs up, if they are not cut off;
• renew the water at least once every 10-12 hours, otherwise the raw material will sour, foam will appear on the surface;
• after each change of liquid, rinse the fruits with running water;
• be sure to use oppression – mushrooms are light, therefore, without it they will float;
• when changing the fluid, always flush the cargo;
• the duration of soaking depends on the type of mushrooms.

How to soak white milk mushrooms before salting

This type is considered the cleanest, so they are soaked less. It is enough to keep the raw materials in water for 10-15 hours. It is convenient to do everything in the evening, and the next day proceed to salting.

When soaking, you must follow the general rules. When draining water, look at its color. If the mushrooms have been soaked enough, the liquid will be clear but slightly dark.

Separately, it is necessary to consider the creaking breast, which also has a white color. It is considered a false mushroom, but is eaten. Skripun is very bitter, so it needs to be soaked for at least 3-4 days. A distinctive feature of this species during soaking is the reddening of the liquid.

How to soak black mushrooms before salting

It takes 2-4 days to soak the black milk. The processing time depends on the size of the raw material and the method of salting. Change the water at least 2 times a day.

Black milkers contain a large amount of coloring pigments, so the liquid remains dark even with frequent changes. You need to look at the hats – if they turn reddish, then soaking can be stopped.

Black milkers are recommended to be soaked in salted water.

How many days to soak milk mushrooms before salting

The duration of soaking milkers depends on their type and method of salting. Preparation can take hours or days.

How much to soak milk mushrooms before salting in a cold way

This method of salting mushrooms takes longer, but retains the taste and aroma better. Soak them for at least 3 days, but no longer than a week. Specific terms also depend on the size of the mushrooms – small and sliced ​​specimens in water should be kept less.

How much to soak milk mushrooms before hot salting

This method is usually used for black milkers. If you need to soak milk mushrooms for salting in a hot way, then the processing time depends on the recipe. The recipe may involve repeated boiling of mushrooms, each time the liquid must be drained and replaced with fresh water. In this case, a few hours of pre-soaking is sufficient. The water must be changed every half an hour.

If the heat treatment is short, then the milkers need to be soaked for 2-3 days. In hot weather, change the water more often so that the raw materials do not deteriorate.

One of the options for salting mushrooms is soaking only after cooking. You need to cook for 15 minutes, then keep it in brine under oppression for a week. After such treatment, milk mushrooms are laid out in sterilized jars and cleaned in a cool place for 1-1,5 months.

You can cook milkers in an enameled container or stainless steel dishes

You can cook milkers in an enameled container or stainless steel dishes

Why milk mushrooms turn black when soaked

Mushrooms blacken on slices. This is due to the content of milky juice, which on contact with air turns gray-yellow and then black. This happens if you soak milk mushrooms in insufficient water. It must cover the raw materials completely.

Another possible cause of blackening of the lactifers is exposure to sunlight. Soaked raw materials should be kept under a lid or in a dark place.

Blackening is not a reason to throw mushrooms away. They need to be washed, lowered into cold water and kept under load for several hours. It is recommended to use raw materials for hot salting.

What to do if there is a smell when soaking milk mushrooms

When soaked, the milky ones can turn sour, and a smell reminiscent of sauerkraut will appear. The reason lies in the rare change of water or the high temperature in the room. If the smell is strong and abundant foam has appeared, then it is better not to risk it and throw it away. Otherwise, you can get poisoned.

When an unpleasant odor just started to appear, and the liquid changed almost without delay, then you can save the mushrooms. If you don’t need to soak them anymore, then you should first rinse and then salt them in the chosen way. Salt solution to make strong. If further soaking is required, then rinse the raw materials, pour fresh water and observe. Throw out the lactifers if the smell reappears or becomes stronger.

Conclusion

It is imperative to soak the milk mushrooms before salting, otherwise you can ruin the entire workpiece. If it is not enough to keep the mushrooms in the water, then all the bitterness will not go away. Too long soaking is fraught with fermentation and loss of the harvested crop.