How to quickly pickle milk mushrooms at home: hot and cold recipes

To pickle milk mushrooms quickly and tasty, it is best to use the hot method. In this case, they undergo heat treatment and will be ready for consumption much earlier than “raw”.

Crispy salted milk mushrooms – a traditional snack

How to quickly and easily salt milk mushrooms at home

Before salting the mushrooms, they need to be prepared: disassembled, sorted, washed.

To easily and quickly wash a heavily contaminated crop, it is recommended to hold it in water for 2 hours. Next, clean each specimen with a brush or sponge and rinse thoroughly under running water to get rid of the earth.

Cold-prepared specimens can be tasted no earlier than 30-40 days, but they turn out to be more crispy than those that have undergone heat treatment.

To pickle quickly, they must first be boiled.

How to quickly salt milk mushrooms in 5 days

It will take 2 kg of mushrooms, a head of garlic and spices: bay leaf, coarse salt, a bag of allspice.

How to quickly pickle:

1. Soak the mushrooms for one day, then rinse and discard all unusable ones: broken, overgrown, rotten.
2. Boil for 30 minutes, adding a little salt.
3. Drain the water, put the milk mushrooms in a saucepan in one layer down with hats, salt, throw in a bay leaf, a couple of peas of allspice, chopped garlic. Continue to stack them in rows, adding spices and garlic each time.
4. When the pan is full, cover the contents with a plate, place a weight on it (a three-liter jar of water) and put it in the refrigerator.
5. After 5 days you can try.

If you need to quickly pickle the mushrooms, it is better to use not jars for this, but a large container.

How to quickly pickle milk mushrooms in a hot way

For 1 kg of mushrooms, take 2 liters of water, a head of garlic, 50 g of salt, horseradish leaves, 10 black peppercorns, dill umbrellas, bay leaf.

How to salt:

1. Mushrooms process and soak for 2-3 days. Change water periodically.
2. After soaking, rinse, put in a container with clean water, salt, bring to a boil.
3. Pour salt into the water, add pepper, throw bay leaf and boil.
4. Send the mushrooms to the brine and cook for about 10 minutes. Put garlic, horseradish leaves and dill, cover with a lid and cool at room temperature.
5. Rearrange the pan with milk mushrooms in a cold place for a week. Arrange in jars processed with steam, pour in brine, add a little sunflower oil, cork and send to the refrigerator.

The finished product can be eaten after 3 weeks

How to quickly pickle milk mushrooms in a cold way

You won’t learn how to quickly pickle in this way – mushrooms can be eaten no earlier than a month and a half later.

For one bucket of milk mushrooms, you will need a glass of salt, to taste the rest of the spices and seasonings: black peppercorns, dill umbrellas, bay leaves and currant leaves.

How to salt:

1. Soak the mushrooms for 3 days, remembering to change the water twice a day.
2. In a suitable container, lay the milk mushrooms in layers down with hats, sprinkling each row with salt. Sprinkle any remaining salt on top.
3. Cover the milk mushrooms with a flat plate or a lid from the pan, put a three-liter jar or other load filled with water on top, cover with a towel. Refrigerate for two days. During this time, juice should stand out. The resulting brine has a dark color, the milk mushrooms in it are white, those that were outside the brine darkened, but this did not affect the taste.
4. Transfer fruit bodies to clean glass jars, add spices. A liter container will require approximately 6 dill umbrellas, 3 bay leaves, 15 black peppercorns. Put the mushrooms in layers, evenly distributing the spices.
5. Fill the jars to the top, lightly tamp, pour in the brine prepared from cold water and coarse salt (for 1 liter – 3 tablespoons with a slide). Top with a few currant leaves, cork with nylon lids.
6. The snack can be eaten after about 40-45 days.

Cold pickled mushrooms are crispy and tasty

Quick salting of mushrooms in jars

You can quickly pickle milk mushrooms according to the following recipe. For 1,5 kg of mushrooms, you need 1 dill umbrella, 6 allspice peas, 1 spruce sprig, 90 g of salt, horseradish root, 3 bay leaves, 6 garlic cloves. This amount is calculated for a 1,5 liter jar.

How to salt:

1. Soak mushrooms for 2-3 days. Change the water daily, clean the hats with the abrasive side of the sponge.
2. Wash the jar thoroughly with soda.
3. At the bottom put dill and spruce twig, a couple of chopped garlic cloves, a little salt, a couple of peppercorns. Then lay two layers of mushrooms, pressing lightly, pour salt and pepper, throw garlic, bay leaf, horseradish. Thus, fill the jar, not forgetting to tamp a little so that the juice stands out.
4. When the container is full, firmly press the contents, and so that it does not rise and remains in the brine, insert small sticks.
5. Put the jar in some container in case the brine leaks out, and leave it in the kitchen for a couple of days.
6. Close the lids, place in the refrigerator. Try again after 2 months.

Served with onion and vegetable oil

How to quickly and tasty salt milk mushrooms in a bucket

It will take 5 kg of mushrooms, 150 g of salt, 3 dill umbrellas, 2 leaves of horseradish, 11 sheets of currants and cherries.

How to quickly pickle:

1. Sort through the crop, wash thoroughly with a sponge in several waters, transfer to an enameled bucket, soak for 3 days. Change water 1-2 times daily. Then drain, rinse.
2. Put currant and cherry leaves, dill and mushrooms in a bucket, sprinkle with salt. Continue to lay in layers, top with horseradish leaves.
3. Cover the bucket with gauze, put a plate on top, not her – oppression.
4. Put the container for 40 days in a cold place.

Divide into jars and store in a cool place

How to quickly salt raw milk mushrooms

You will need an arbitrary number of milk mushrooms and salt (6% of their weight).

How to salt:

1. Rinse mushrooms thoroughly in several waters, cleaning each hat with a sponge.
2. Soak for 5 days in cold water. Change the water at least once a day, but preferably in the morning and evening.
3. Place raw mushrooms in a wooden tub or enamel pan, sprinkling with salt.
4. Press down with a load.

Milk mushrooms after raw salting will be ready no earlier than in a month

How to quickly pickle milk mushrooms without soaking

They can be quickly salted without soaking for several days. This recipe will require 10 kg of mushrooms, coarse salt, garlic, cabbage leaves, dried dill seeds.

How to quickly pickle:

1. Sort the mushrooms, free them from garbage, discard the unusable ones, put them in a bucket. Soak in cold water for 3 hours.
2. Rinse with tap water, brushing each specimen, cut off the legs.
3. To remove bitterness, heat treatment is used instead of soaking. Put the caps in a suitable container, pour in water, salt, send to the fire, wait for the boil, cook for 15 minutes. Change the water and repeat the cooking procedure.
4. Transfer with a slotted spoon to a suitable bowl and set aside. Do not pour out the broth yet.
5. Pour salt into a bucket or pan, throw dill seeds and garlic, cut into thin slices. Lay the row down with hats, sprinkle with salt. Continue laying layers, sprinkling with salt.
6. Put a plate with a load on top and leave for a few days. If there is not enough brine, add a little broth.
7. After that, put it in jars, put cabbage leaves on top, close with plastic lids, and place in the refrigerator. You can try in a week.

Mushrooms served with onions, butter, fried or boiled potatoes

How to quickly salt milk mushrooms with garlic and horseradish root

You will need a bucket of milk mushrooms (10 l), rock salt, garlic, three horseradish roots 10 cm long.

How to quickly pickle:

1. Prepare a brine (take 4 tablespoons of salt per liter of water). It must be brought to a boil, removed from heat and cooled.
2. Put the prepared mushrooms in a saucepan with water, salt a little, put to boil. After boiling, cook for 15 minutes. Then drain the broth, pour clean water, cook for 20 minutes. Throw in a colander, cool.
3. Steam half-liter jars, boil the lids.
4. Spread the milk mushrooms in containers down with hats, laying with horseradish and garlic. Fill jars up to shoulders.
5. Pour brine to the top, bleed the air with a fork, tighten the lids, send for storage.

According to the classic recipe, milk mushrooms are salted with garlic and horseradish leaves

A quick way to pickle milk mushrooms with cherry and currant leaves

Currant and cherry leaves, garlic and dill will be required as seasonings.

How to quickly pickle:

1. Soak the mushrooms for 2 days, then drain and rinse. Boil in clean salted water (after boiling, cook for 5 minutes).
2. Throw the mushrooms into a colander, let cool and drain the water.
3. Transfer the milk mushrooms to a saucepan, add salt (4 tsp will be required for a two-liter jar of mushrooms), garlic, dill, currant and cherry leaves. Mix well.
4. Arrange the mushrooms in jars, pressing with a spoon. Close with plastic lids, transfer to a cold place. You can try after 20 days.

If mushrooms are needed quickly (in a week), it is worth boiling them longer – 20-30 minutes, then pickling.

Cherry and currant leaves are traditional spices for pickles

How to quickly pickle milk mushrooms in brine for the winter

For 1 kg of mushrooms, you need to take 60 g of salt, bay leaf, cloves to taste, 10 black peppercorns, a few cloves of garlic.

How to quickly pickle:

1. Soak prepared mushrooms for 1-2 days. Drain the water, fill it with clean water and put on fire.
2. When it boils, put salt, bay leaf, cloves, black pepper, garlic.
3. Cook after boiling for 40 minutes.
4. Throw the boiled milk mushrooms in a colander, then put them in sterile jars, pour in brine, cool and close. Put away for storage, but after a week the mushrooms can already be eaten.

Milk mushrooms are salted both dry and wet

Storage Rules

Store blanks in glass jars, as well as in tubs, enameled pots and buckets.

Large stocks are sent to the cellar or basement. In other cases, keep in the refrigerator, in the compartment for fresh vegetables.

You can choose a balcony as a storage place, but in order to avoid freezing, it is recommended to place containers with mushrooms in boxes with sawdust. You can wrap them in blankets.

The air temperature must be between 0 and +6 °C. If the room is colder, the preparations will freeze, which will lead to a deterioration in taste. If it is warmer, they will turn sour, become unusable.

Milk mushrooms should be in brine all the time; when evaporating, it is worth adding cold boiled water. The containers must be shaken so that the brine does not stagnate, or shifted.

The method of storage depends on the salting technology. Hot-prepared blanks are placed in glass jars and sealed with nylon or metal lids. As a rule, they are stored in a refrigerator or in a cold pantry.

Dishes without heat treatment are stored in large containers. They need temperatures from 0 to +3 °C. The best place for them is the cellar. It is important to ensure that the mushrooms do not float and are always in the brine. They can be transferred to glass jars, covered with cabbage leaves, closed with plastic lids and sent to the refrigerator.

Milk mushrooms salted at home are stored for no more than 6 months in the cellar. In the refrigerator, this period is less – up to 3 months.

Conclusion

Salting milk mushrooms quickly and tasty is not difficult at all. The main thing is to strictly adhere to the recipe and store the blanks correctly.