How to close milk mushrooms for the winter (with video)

Before closing milk mushrooms for the winter, you need to choose a suitable recipe for culinary processing and a method of salting. On this page you can find out the most complete information about all kinds of methods and recipes for preserving these mushrooms.

From the recipes it will become clear how to close mushroom mushrooms for the winter so that they retain their freshness and taste for the maximum possible time. Every housewife should know how to properly close the mushroom mushrooms, since mistakes made in the salting process can result in poisoning in the future. There are several ways of culinary processing. In particular, we will talk about how to close milk mushrooms for the winter in jars and about what other capacity can be used to store finished products.

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How to close salted mushrooms in jars

There are several ways to close salted milk mushrooms in jars, and each of them is good in its own way. Mushrooms have long been dried, frozen, pickled and salted, processed only fresh. Before closing mushrooms in jars, they can be salted in two ways: cold and hot. When salting milk mushrooms in a barrel in a cold way, the bottom of the container is covered with salt and spices. With the same ingredients, it is necessary to close the top layer of already laid mushrooms, cover the latter with a clean cloth, cover with a wooden circle and press it with a load. It is worth paying attention to the weight of the load: too heavy will break and ruin the mushrooms, and too light will allow them to float. After the juice appears in the barrel, you need to pour in a new portion of the mushrooms, but be sure to so that they are immersed in the juice, otherwise mold will form on the surface. To increase the amount of liquid, you can add salted boiled water to the barrel (0,5 liters of water 1 tablespoon of salt).

Mushrooms salted in this way will be ready for use after 1,5–2 months.

[ »wp-content/plugins/include-me/goog-left.php»]If hot salting is used, follow the instructions below. First you need to clean and rinse the mushrooms, put them in a deep saucepan and pour cold water, put on a fire with strong power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Milk mushrooms are boiled for 20-25 minutes. Boiled mushrooms should be thrown into a colander. When the water drains, put them with hats down in an enamel bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0,5 kg of mushrooms. Mushrooms on top should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a load. Mushrooms will be ready after 1,5–2 weeks. Do not worry when you see mold on the surface of mushrooms salted in this way. It just needs to be periodically removed with a rag dipped in vinegar. In this case, the load and the wooden circle should be washed each time in boiled water with soda, the fabric should be changed.

How to close white milk mushrooms for the winter in a cold way

Before closing white milk mushrooms for the winter, you need to prepare the following ingredients:

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

Before closing the milk mushrooms in a cold way, soak the washed 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.

Cold way of salting milk mushrooms.

Washed small milk mushrooms should not be wetted, just let them dry on a sieve after washing. Then put in large jars, 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. No yoke needed.

Salted milk mushrooms and podgruzdki for the winter.

Ingredients:

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• 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.

1. Mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days.
2. Water is changed at least once a day.
3. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt.
4. Mushrooms are covered with a napkin, put a circle and a load.
5. You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.
6. A brine should appear above the circle.
7. If the brine does not appear within two days, the load should be increased.
8. 30-40 days after salting, the mushrooms are ready for consumption.

How to close milk mushrooms for the winter in a hot way

Of the mushrooms, the violin and black mushrooms are often salted in this way, but sometimes real mushrooms, podgruzdki, yellow and aspen mushrooms. Before you close the milk mushrooms for the winter in a hot way, peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by the size of the caps. Large hats, if they are salted together with small ones, are cut into 2-3 parts. Pour 0,5 cups of water per 1 kg of mushrooms into enameled dishes, add salt (2 tablespoons per 1 kg of mushrooms) and put on fire. In the process of cooking, remove the foam and stir constantly so as not to burn. At the end of cooking, when the mushrooms begin to settle to the bottom, add:

• 1 bay leaf
• 2 black currant leaves
• 3 pea black pepper
• 3 Carnations
• 5 g dill
• 1 kg of mushrooms

Cooked mushrooms, together with brine, are placed in barrels or jars and closed. The brine of black mushrooms acquires a purple-cherry color, white mushrooms – bluish. Such mushrooms are ready for use in 40-50 days. You can hot pickle mushrooms in a different way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, put them in a colander or hang them in a bag of thin fabric to glass the water. Put the mushrooms in the prepared dishes in layers, sprinkling with salt and spices. For 1 kg of boiled mushrooms:

• salt 45-60 g
• garlic
• dill
• horseradish
• blackcurrant leaf to taste or in the same way as when pickling in a cold way

Close pickled milk mushrooms.

Components:

• Boiled mushrooms – 5 kg
• Onion – 7-8 pcs.
• Table vinegar – 1 l
• Water – 1,5 L
• Sweet peppercorns – 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon – 0,5 teaspoon
• Salt and sugar – 10 teaspoons each

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How easy it is to close a black breast for the winter in jars

Before you close the black milk mushrooms in jars, you need to prepare all the components:

• Mushrooms – 5 kg
• Vegetable oil – 0,6 l
• Table vinegar – 2,5 cups
• Ground black pepper – 3-4 teaspoons
• Bay leaf – 5-6 pcs.
• Salt – to taste

1. Before closing the black mushroom for the winter, clean the mushrooms, rinse thoroughly and dry in the air.
2. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes.
3. Then put the mushrooms in jars, evenly pour them with the oil in which they were cooked, add salt to taste, pour in the vinegar, put the spices.
4. Put the jars in a water bath and cook for an hour from the moment the water boils.
5. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the oil layer is 1-2 cm.
6. Cover the necks of the jars with several layers of parchment paper and tie with twine.
7. Store in a dark, cool place.

Now you understand how easy it is to close a black mushroom using this method and get an excellent result in the form of crispy salted mushrooms.

You can close black milk mushrooms in jars like this.

Ingredients:

• 1 kg of mushrooms
• 2 cup water
• 50–60 ml 30% acetic acid
• 1 st. spoon of salt
• 1–2 teaspoons of sugar
• 10 peppercorns
• 5 pcs. carnations
• 2 bay leaves
• 1-2 bulbs
• ½ carrots.

Peel the mushrooms, rinse quickly in cold water, put in a colander and boil. Prepare the marinade from water, seasonings and sliced ​​u5bu10bvegetables, add acetic acid to the end of cooking. Put the squeezed mushrooms into the marinade and cook for another XNUMX-XNUMX minutes. Then put the mushrooms together with the marinade into jars and immediately close tightly

Hot way of pickling milk mushrooms.

Ingredients:

• 1 kg of mushrooms
• 1–2 bay leaves
• 2-3 blackcurrant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 garlic cloves
• black peppercorns to taste
• 30 g salt.

For brine:

• 3 liters of water
• 150 g salt.

Wash mushrooms in several waters and clean from debris. Black milk mushrooms should be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare a brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkling with salt and shifting with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cold place. After 30-35 days, the mushrooms will be ready to eat.

Cold way of salting milk mushrooms.

Ingredients:

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

White milk mushrooms, black mushrooms, etc. are suitable for salting in this way. Soak milk 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.

How to close milk mushrooms in a tomato

Ingredients:

• 1 kg weight
• 1 liter tomato juice
• 5 laurel leaves
• 3 garlic cloves
• 15 g dill seeds
• 5-6 peas of black pepper
• 60 g salt.

Before closing the milk mushrooms in a tomato, 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. Pour in boiling tomato juice. 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.

Watch how to close milk mushrooms for the winter in the video, which shows all the culinary secrets.