How to pickle black milk mushrooms at home (with video)

Home preservation always has a more balanced taste and a lower content of harmful substances. You can read about how to pickle black milk mushrooms on this page, which presents a wide variety of recipes. Each housewife should have information on how to properly pickle black mushrooms and get a great snack with a delicate taste and original aroma. We advise you to look through all the proposed recipes and decide on the method of processing raw materials before pickling black mushrooms. In some cases, the mushrooms are boiled, while in others they are salted raw. From the added aromatic herbs and spices, you can also get a completely unexpected taste. Therefore, you need to follow the layout of products. So, get acquainted with the ways of how to pickle black mushrooms at home, learn the intricacies of this process.

Although the black mushroom does not belong to the little-known edible mushrooms, but salted with garlic and spices, it is in no way inferior, for example, to the yellow mushroom. In salting, the mushroom acquires a beautiful dark cherry color. A characteristic feature of black mushrooms is that they are very stable in pickling, they can be stored for years without losing their strength and taste.

How to properly and tasty pickle black milk mushrooms in a hot way

[“wp-content/plugins/include-me/goog-left.php”]The hot salting method is used during the mass processing of mushrooms to speed up salting. Before you properly pickle black milk mushrooms in a hot way, you need to choose a recipe with a layout of aromatic herbs that you like.

The essence of how to pickle black mushrooms in a hot way is as follows: clean and sorted mushrooms are blanched for 5-10 minutes in clean or slightly salted water (2-3% sodium chloride solution); mushrooms, fiddlers and valui are boiled for 25–30 minutes; mushrooms are scalded 2-3 times with boiling water. (To whiten mushrooms, you can add 3 g of citric acid.) Heat-treated mushrooms are discarded on a sieve and, to give elasticity and elasticity, doused several times with cold water, allowed to cool. Next, the mushrooms are salted in the same way as in the cold way, and the barrels are corked. The fermentation process in black mushrooms lasts (in days) 30–35. Before you deliciously pickle black milk mushrooms in a hot way, select the necessary spices, for example, spices (bay leaf, black pepper, dill, garlic, and blackcurrant leaves) are added to them to flavor and improve the taste. Mushrooms are ready to eat in 25-30 days.

With hot salting for 1 kg of prepared mushrooms is taken:

• 2 st. tablespoons of salt
• 1 bay leaf
• 3 pcs. peppercorns
• 3 pcs. carnations
• 5 g dill
• 2 blackcurrant leaves

The main changes in carbohydrates and the accumulation of lactic acid during salting occur in the first 15 days of fermentation, so the additional fermentation of mushrooms should be carried out at a lower temperature. Salted mushrooms in barrels are stored at a temperature of 0–2 ° C for no more than 8 months, although milk mushrooms can be stored under these conditions without a noticeable deterioration in quality for up to two years. During storage, at least once a week, the barrels are checked for fullness with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 1% solution of table salt.

Methods for hot salting black mushrooms in jars for the winter

Hot salting of black mushrooms begins with the fact that the mushrooms need to be soaked for a day in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. To salt black mushrooms in a hot way, wash the mushrooms in jars and boil for 5 minutes. After cooking, let the mushrooms cool and put them in a bowl, sprinkling with salt at the rate of 45–50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms

According to the following recipe, hot salting of black mushrooms for the winter allows you to get a crispy snack that is absolutely safe for health.

• 1 kg of boiled grains
• 50 g of salt
• spices to taste

1. Soak the mushrooms cleaned from the ground, leaves and needles for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.
2. Lay the leaves on top of the mushrooms as well. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in brine. If there is no dive, increase the load.

There are other ways to salt black mushrooms, most of them are presented on this page, but for now let’s move on to the cold recipe for preserving this valuable product.

Cooking black mushrooms with cold salting at home

Cold-salted black milk mushrooms are distinguished by a more crunchy texture and a pleasant shade. Do you want the secret of how to pickle black milk mushrooms in a cold way in Belarusian: before salting (and they are salted raw), mushrooms must be soaked for 2 days in cold water, changing it several times.

Before you properly pickle black milk mushrooms in a cold way, you need to find out that there are 7 ways to process raw materials:

1. In Vyatka: black milk mushrooms are soaked for 5 days.
2. In Moscow: salting black mushrooms at home begins with the fact that the mushrooms are soaked in slightly brackish water for 3 days.
3. In the Volga way: mushrooms are by no means soaked, they are considered to lose their taste. They are only well washed and immediately salted. The bitterness will go away.
4. In Orlovsky: just do not salt raw mushrooms! Be sure to boil it first. They become more fragrant, and softer, and easier on the stomach.
5. Universal salting of black mushrooms. Before salting, the mushrooms are boiled.
6. In Belarusian: 5–8 minutes.
7. Moscow: 5 minutes

When preparing black mushrooms with salt, the brine is slightly cloudy and viscous. The taste and smell are pleasant, characteristic of this type of mushroom with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushrooms. The exceptions are black breast and smooth, which significantly change color.

How to quickly pickle black mushrooms for the winter

Here is one way to pickle black mushrooms for the winter, for this you can use only the spices that are suitable for your family. Determine their composition yourself.

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now we will learn about how you can pickle black milk mushrooms in a dry way without first boiling the raw materials.

• Mushrooms prepared – 10 kg
• Salt – 500 g

Clean and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, are noticeably compacted. As they settle, you can add fresh tribes, sprinkling them with salt until the dishes are full and the settling stops. Mushrooms are ready to eat in 35 days.

[ »wp-content/plugins/include-me/ya1-h2.php»]

How to pickle black mushrooms in jars to be crispy

Before pickling black mushrooms in jars, we will prepare all the necessary spices. For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. Cooking time depends on the type of mushroom. 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. And now the main secret of how to pickle black mushrooms so that they are crispy: if there is little brine and it does not cover the mushrooms, you should add chilled salted boiled water (1 g is taken per 50 liter of water, i.e. 2 tablespoons of salt). 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 a solution of salt or vinegar.

A quick recipe for pickling black mushrooms using the hot method

For 10 kg of raw mushrooms 400–500 g

• salt (2-2,5 cups)
• (garlic, parsley, horseradish, dill or celery stalks).

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. This is a very quick recipe for pickling black mushrooms using the hot method: after 3-4 days, blanched mushrooms are ready to eat.

Recipe for salting black mushrooms in a hot way

This recipe for pickling black mushrooms in a hot way is suitable for special connoisseurs of delicate taste. Many agaric 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. Depending on the type of mushrooms, the soaking time is from 1 to 3 days. Water is changed at least once a day. 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.

Recipe for hot pickling of black mushrooms in Altai style

• Mushrooms – 10 kg
• dill greens – 35 g
• horseradish root – 20 g
• garlic – 40 g
• allspice – 35-40 peas
• bay leaf – 10 sheets
• salt – 400 g

According to the recipe for salting black mushrooms in the hot Altai way, the mushrooms are sorted, cleaned, cut off the leg and soaked in cold water for 2-3 days. Water is changed at least once a day. Then the mushrooms are thrown back on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If within 2 days the brine does not appear, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

Recipe for salting black mushrooms for the winter in a cold way

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

According to this recipe for salting black mushrooms for the winter, 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.

Salting mushrooms black milk mushrooms for the winter with dill can be done according to the following recipe:

• 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.

To salt black mushrooms in a cold way for the winter, you need to take the following ingredients:

• 10 kg weight
• 400 g of salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

[ »»]Peel the mushrooms, cut off the legs. 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.

Recipe for salting black mushrooms in a cold way

This recipe for salting black mushrooms in a cold way recommends taking 1 kg of mushrooms:

• 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 leave for another 3 days. Milk mushrooms withstand the specified time in brine and spread 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.

Black milk mushrooms spicy

• 1 kg weight
• 50 g of salt
• garlic, dill, currant and cherry leaves, bay leaf, cloves, 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.

Mushroom assortment

• 10 kg of mushrooms
• 150 g of salt
• 150 g sugar

Peel mushrooms with dense pulp, rinse and blanch in boiling water for 2-3 minutes. Drain in a colander, let the liquid drain. Put the mushrooms in layers in a suitable dish, sprinkling with a mixture of salt and sugar. Pour in chilled boiled water and hold for 14–15 days at a temperature of 15–18 °C. Add mushrooms from time to time so that the dishes are always full. Store in a cool place.

Black mushrooms with citric acid

• 10 kg of mushrooms
• 5 liters of water
• 350 g of salt
• 35 g citric acid

Blanch mushroom caps in salted boiling water for 2 minutes, drain in a colander, cool. Put the mushrooms in prepared dishes in layers, sprinkling with salt. For brine, bring water to a boil, add salt and citric acid, cool. Pour the mushrooms with brine, cover the jars with parchment paper and place in a cool place. Mushrooms will be ready to eat in 20-30 days.

Salting black mushrooms

You will need:

• weight – 10 kg
• salt – 500 g

Blanch milk mushrooms soaked in water in boiling water for 3 minutes. Then cool and cut into medium-sized pieces. Lay the mushrooms in layers in a glass jar or barrel, add salt and spices, you do not need to add water, as the mushrooms will give juice themselves.

Leaves and roots of horseradish, placed in mushrooms, not only give them a spicy spiciness, but also reliably protect against dehydration. Green sprigs of blackcurrant give mushrooms aroma. Cherry and oak leaves – appetizing fragility and strength. Most mushrooms are best salted without onions. It quickly loses its aroma, easily turns sour. Chop onions (you can also green) is recommended only in salted mushrooms and milk mushrooms, as well as in pickled mushrooms and mushrooms.

Salted mushrooms are supposed to be stored in a cold place and at the same time make sure that mold does not appear.

From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water. Store salted mushrooms at 2-10 °C. At higher temperatures, they turn sour, become soft, even moldy, and you can’t eat them. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply – a cellar is used for this. Citizens must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter they will freeze, and they will have to be thrown away.

[ »]

Other recipes for salting black mushrooms in a cold way (with video)

There are other recipes for preparing such preservation for the winter. Let’s get to know them.

Black mushrooms with garlic

• 1 kg of mushrooms
• 100 g of salt
• Garlic, dill, parsley, blackcurrant and cherry leaves, horseradish leaves, pepper to taste

Rinse the mushrooms, dry them, cut large ones into pieces. Finely chop the garlic and herbs. Put a few leaves of horseradish, blackcurrant and cherry on the bottom of the pan, then a layer of mushrooms with caps up, sprinkle with chopped garlic and herbs. So lay all the mushrooms, sprinkling the layers with salt and pepper. After filling the pan, put a flat plate on top and press down with oppression. Put in a cool place for 2 weeks.

Salted mushrooms (an old recipe)

Select small mushrooms, do not soak them, just wash them, let them dry on wire racks, then put them in large jars, sprinkle with dill, sprinkle lightly with salt every two rows of mushrooms, do not put oppression, but pour more salt on top, cover with cabbage leaf. Soak the mushrooms before eating.

Salted black mushrooms (method 1)

Take 1 cups of salt for 1,5 bucket of mushrooms. 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.

Salted black mushrooms (method 2)

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.

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.

Turshia (pickle) from black milk mushrooms

This dish is very tasty and stimulates the appetite. It is very important not to oversalt the mushrooms: salt should not be more than 5% salt. A higher salt concentration has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether. Mushroom turkey is prepared as follows. Peeled and washed mushrooms are blanched and placed in a suitable dish, with each row sprinkled with salt and sugar – for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then it is filled with water. Fermentation lasts 14–15 days at a temperature of 15–18 °C. During this period, the container with mushrooms should always be full. After fermentation, the mushrooms are stored in a cool place.

Watch the cold salting of black mushrooms in the video, which shows the basic technology.

Salting mushrooms at home:

“Get in the trunk!”

Salted milk mushrooms, volnushki and russula with garlic, horseradish, parsley root, dill, currant and cherry leaves

• 5 kg of milk mushrooms, volnushek and russula
• garlic, parsley and horseradish root, dill, currant and cherry leaves – to taste
• 200-250 g of salt

Dip cleaned and washed milk mushrooms, volushki and russula in a colander for 5-8 minutes in boiling water, then quickly cool under running cold water. Put the prepared mushrooms in a bowl and season with salt. Add chopped garlic, parsley and horseradish root, dill, currant leaves and cherries. Mix everything thoroughly, cover and place in a cool place. Mushrooms are ready in 7-10 days.

 “Grandmother’s Salt for Pokrov Day”

Salted milk mushrooms, nigella, volnushki and hollows with garlic, currant leaves, cherries and dill umbrellas

• milk mushrooms, nigella, volnushki, hollows, etc. mushrooms
• chopped garlic, currant leaves, cherries, dill umbrellas and coarse salt – to taste

Mushrooms, nigella, volnushki, hollows, etc. clean the mushrooms from leaves, needles, place a large saucepan and fill with cold water. Boil for at least 1 hour over medium heat, constantly skimming off the foam. Readiness is determined by the fact that the mushrooms begin to settle to the bottom. Remove them with a colander and rinse thoroughly under running water. Lay the prepared mushrooms in layers in a container, sprinkling abundantly with coarse salt, chopped garlic, currant leaves, cherries and dill umbrellas. Put a linen cloth or gauze on top, then a flat plate and set the weight. Place the container with prepared mushrooms in a cold place, checking the cleanliness of the rag from time to time. If it becomes slippery, rinse and re-stow under the load. Mushrooms will be ready by Pokrov Day.

Watch some ways to pickle black milk mushrooms in the video, which shows all the steps in preparing for canning.