How to salt boiled milk mushrooms: recipes for cooking for the winter after cooking, how much they salt

Boiled milk mushrooms for the winter retain the properties that are inherent in fresh mushrooms: strength, crunch, elasticity. Mistresses process these forest gifts in different ways. Some prepare salads and caviar, others prefer salt. It is salting that is considered the best way to harvest milk mushrooms, which allows you to leave the dish suitable for consumption as long as possible. Among the many recipes for boiled mushrooms for the winter, you can choose the most delicious.

How to salt boiled milk mushrooms

Fresh mushrooms have a bitter taste due to their ability to absorb toxins. Therefore, when salting, it is important to follow the rules of preparation:

1. Before heat treatment, the fruiting bodies are washed, sorted, cut off the damaged areas. At the same time, they are divided into several parts so that sections of the leg and cap remain on each. Some housewives salt only hats, and use the legs to cook caviar.
2. Milk mushrooms must be soaked to get rid of bitterness. To do this, they are dipped in cold water, melted with a lid or plate and left for 3 days.
3. Soaking the fruiting bodies, the water is changed several times a day. So bitterness comes out faster.
4. Use glass, wooden or enameled dishes. Clay and galvanized containers are not suitable for harvesting.

How to salt boiled milk mushrooms according to the classic recipe

Boiled milk mushrooms are a good product for conservation. If you salt them for the winter according to the classic recipe, the blanks can be stored in the refrigerator and consumed as an independent dish or added to soups and snacks. For salting 1 kg of mushrooms for brine, the ingredients are needed:

• salt – 180 g;
• water – 3 l;
• Garlic – 3 cloves;
• bay and currant leaves – 3 pcs.;
• fresh dill – 20 g;
• parsley – 10 g;
• black pepper – a few peas to taste.

How to prepare:

1. To 3 liters of water add 150 g of salt, put on fire, bring to a boil. It turns out the brine.
2. Pre-soaked milk mushrooms are lowered into it. And they cook on low heat until the fruiting bodies are at the bottom of the pan.
3. Place the cooled milk mushrooms in a clean jar, salt and lay currant leaves, laurel, garlic and herbs in layers. Add peppercorns.
4. Seal the container with a capron lid and place in a cool place.

Salting for the winter is ready in 30 days

How to pickle boiled milk mushrooms in layers in a jar

A feature of this salting recipe is the ability to add new layers of milk mushrooms as the previous ones sink to the bottom of the container. To salt mushrooms for the winter, you will need:

• boiled milk mushrooms – 10 kg;
• salt – 500 of

Step-by-step recipe:

1. Boiled fruit bodies are laid out in large glass tanks with caps down, alternating layers with salt. Each must be sprinkled to salt the mushrooms evenly.
2. A wooden plate or board is placed on boiled milk mushrooms. Cover with oppression so that the liquid stands out faster. A jar filled with water is suitable for this.
3. The workpiece is kept under pressure for two months. After this time, milk mushrooms boiled salted for the winter can be tasted.

Before serving a snack to the table, it is necessary to wash off excess salt from the mushrooms.

Salting boiled mushrooms in a cold way

If you salt forest gifts for the winter in a cold way, they acquire a special aroma and become crispy.

For 1 kg of mushrooms for brine take:

• salt – 50 g;
• laurel leaf – 1 pcs .;
• garlic – 5 denticles;
• dill – a small bunch;
• horseradish root;
• allspice and black pepper to taste.

Steps:

1. Prepare the mixture for salting. To do this, grind garlic, horseradish root and dried lavrushka. Finely chop the dill sprigs. Add allspice and black pepper, salt.
2. They take a container in which milk mushrooms will be salted. Pour a small amount of the mixture into it.
3. Fruit bodies are laid out with hats down in layers, sprinkling with a mixture for salting. Lightly tamped.
4. The container is loosely covered with a lid and placed in the refrigerator. From time to time, the contents are gently crushed.
5. Salt boiled milk mushrooms for the winter for 35 days. Then take a sample. If they seem too salty, soak them in water.

When serving, pour milk mushrooms with vegetable oil and garnish with onion rings

Quick salting of milk mushrooms with a 5-minute decoction

A quick way to salt milk mushrooms with a 5-minute boil will not be superfluous in the piggy bank of recipes. A dish prepared for the winter is suitable for both a festive feast and an everyday diet.

Salting requires:

• soaked milk mushrooms – 5 kg.

For brine:

• salt – 300 g;
• mustard seeds – 2 tsp;
• bay leaf – 10 g;
• allspice – 10 g.

How to salt:

1. Boil water, add mushrooms to it. Boil 5 minutes. At this time, monitor the formation of foam and remove it.
2. Leave the boiled fruit bodies in a colander to drain the broth.
3. Transfer them to a bowl, season with salt and pepper. Mix.
4. Put a plate, gauze on top of the mushrooms. Deliver cargo.
5. Take the container to the balcony or put it in the basement. Leave for 20 days.
6. After salting, arrange in sterilized jars. Pour in the brine from the saucepan. Clog.

The recipe is very suitable for beginner cooks.

How to salt boiled white milk mushrooms with brine

An appetizer of boiled milk mushrooms for the winter is a great addition to salads and strong drinks, it is added to okroshka and pies.

For a volume of 8 liters, you need to prepare:

• white milk mushrooms – 5 kg;

For brine:

• salt, depending on the amount of water, 1,5 tbsp. l. per 1 liter;
• laurel leaf – 2 pcs .;
• black peppercorns – 1,5 tbsp. l.;
• allspice – 10 peas;
• cloves – 5 pcs.;
• cloves of garlic – 4 pcs.;
• blackcurrant – 4 leaves.

Stages of preparation:

1. Mushrooms are boiled for 20 minutes in a large saucepan in such an amount of water that it is twice as much as the fruiting bodies. Pre-add 1,5 tbsp. l. salt.
2. Brine is prepared in a separate container. For 1 liter of water take 1,5 tbsp. l. salt and seasonings.
3. The brine is put on low heat for a quarter of an hour.
4. Boiled milk mushrooms are added to the brine, left on the stove for another 30 minutes.
5. Then add garlic cloves, mix everything.
6. Currant leaves are laid on top.
7. The pan is closed with a lid of a smaller diameter, oppression is placed on top.
8. The container is sent for the winter to a dark, cool place. Salting from boiled mushrooms comes to readiness in a week.

Salted white milk mushrooms will become a real delicacy on the festive table

A simple recipe for salting boiled mushrooms for the winter in jars

If you salt boiled milk mushrooms for the winter, using a simple recipe, then you can enjoy the taste of crispy mushrooms after 10 days.

Appetizers require:

• weight – 4-5 kg.

For brine:

• garlic – 5 denticles;
• currant leaves – 3-4 pieces;
• salt – 1 tbsp. l. for 1 liter of water.

Actions:

1. Put the soaked boiled fruit bodies in a container for cooking.
2. Pour in water and salt, calculating the amount in such a way that 1 tbsp falls on 1 liter of liquid. l. salt.
3. Put currant leaves in the brine.
4. Put the dishes on the stove, let the water boil and hold on the fire for another 20 minutes.
5. Take a clean jar. At the bottom, put garlic cloves cut into several pieces.
6. Put boiled milk mushrooms in a jar, lightly tamp.
7. Pour in the brine.
8. Cork the jar, put it in the refrigerator.

Salting is ready after 10-15 days

How to pickle boiled milk mushrooms so that they are white and crispy

Crispy, mouth-watering mushrooms prepared for the winter are good as an independent dish served with vegetable oil and onions. Salt them with the following ingredients:

• white milk mushrooms – 2 kg.

For brine:

• salt – 6 Art. l .;
• bay and currant leaves – 8 pcs.;
• garlic – 2 lobules;
• dill – 7 umbrellas.

How to cook:

1. Pour water into a saucepan with soaked fruiting bodies so that they are completely hidden. Put on the stove.
2. Throw garlic, dill umbrellas, bay and currant leaves.
3. Salt and leave to cook for 20 minutes.
4. This is the time to use to sterilize the jars. You can take small ones, with a volume of 0,5 or 0,7 liters.
5. Take an umbrella of dill, dip it in hot brine for a couple of seconds, put it on the bottom of the container. Cut off the tail by which it was taken.
6. Lay the first layer of mushrooms on top. Sprinkle 1 tsp. salt.
7. Fill the jar to the top with several layers.
8. At the end, add brine to the neck.
9. Take nylon lids, pour boiling water over them. Shut up banks.

Boiled milk mushrooms for the winter put them in the basement, refrigerator or cellar

Boiled milk mushrooms salted with oak, currant and cherry leaves

Milk mushrooms that undergo heat treatment do not need to be soaked for a long time. In the process of cooking, they lose their bitterness, and the snack turns out to be pleasant to the taste.

To prepare it for a half-liter jar, in addition to mushrooms, you need to take:

• salt – 2 Art. l .;
• garlic – 2 lobules;
• dill – 1 umbrella;
• currant and cherry leaves – 2 pcs.

For brine per 1 liter you will need:

• salt – 1 Art. l .;
• vinegar 9% – 2 tbsp. l .;
• black pepper – 7 peas;
• laurel leaf – 3 pcs .;
• cumin – 1 tsp.

How to salt:

1. Pour water into a saucepan. Add milk mushrooms, bay leaf, cumin, pepper. All mix and salt.
2. When the brine boils, add vinegar. Let it boil for another 5 minutes.
3. In sterile jars, first decompose dill, a few leaves of currant and cherry, garlic over an umbrella. Then add boiled mushrooms. Seal.
4. Pour hot brine into jars. Clog.
5. Insulate the jars and turn them upside down. Leave for a day, then transfer to the pantry.

You can treat yourself to a snack after 45 days

How to salt boiled milk mushrooms without spices and additives

Salting milk mushrooms is an old tradition. Often mushrooms were prepared without spices, and served with dill, parsley, sour cream, and onions. This recipe is still popular today.

For salting you need:

• mushrooms – 5 kg;
• salt – 250 of

How to cook:

1. Soaked boiled milk mushrooms are cut into pieces, put in a basin, sprinkled with salt.
2. Cover with gauze. Put a lid on top and press down with oppression.
3. Leave the blank for 3 days. But every day everything is mixed.
4. Then the milk mushrooms are laid out in jars, closed and put in the refrigerator.
5. After 1,5-2 months of waiting, a savory snack is obtained.

About 5 kg of snack comes out of 3 kg of raw materials

How to pickle boiled milk mushrooms with garlic and horseradish

Among traditional recipes, the method of salting milk mushrooms with horseradish and garlic is in demand. These products add spice to the preparation for the winter.

Required for cooking:

• mushrooms – a bucket of 10 liters.

For brine:

• salt – 4 tbsp. l. for 1 liter of water;
• garlic – 9-10 cloves;
• horseradish – 3 medium-sized roots.

How to salt:

1. Prepare the brine: salt at the rate of 4 tbsp. l. spices per liter and boil, then cool.
2. Boil mushrooms in lightly salted water. Cooking time is a quarter of an hour.
3. Sterilize the container. Pour boiling water over the lids.
4. Arrange the cooled fruit bodies in jars so that the caps are directed downwards. Shift them with horseradish slices and garlic cloves.
5. After filling the jars to the shoulders, pour in the brine.
6. Seal the container and place in the refrigerator for a month.

From one bucket of raw materials, 6 half-liter cans of boiled mushrooms with garlic and horseradish are obtained for the winter

Salting boiled mushrooms with horseradish root

If you salt mushrooms with horseradish root, they turn out not only spicy in taste, but also crispy. For salting for each kilogram of mushrooms, you need to stock up on the following ingredients:

• horseradish root – 1 pc .;
• a pinch of salt;
• dill – 3 umbrellas.

For brine per 1 liter of water you will need:

• salt – 2 Art. l .;
• vinegar 9% – 100 ml;
• bay leaf – 2 pcs .;
• black pepper – 1-2 peas.

Recipe step by step:

1. Grate the horseradish root or pass through a meat grinder.
2. Prepare banks. At the bottom of each of them lay out several umbrellas of dill, 1 tbsp. l. hell. Then lay out the boiled milk mushrooms.
3. Prepare brine. Pour salt into the water, add bay leaf and black peppercorns. Put on fire.
4. When the brine boils, pour in the vinegar.
5. While the liquid has not cooled down, distribute it among the containers.
6. Roll up and wait for the contents to cool.

Keep the snack in the winter should be in a cool place

How to pickle boiled milk mushrooms in a bucket

For true lovers of quiet hunting, the recipe for salting boiled mushrooms for the winter in a bucket will come in handy. For brine every 5 kg of mushrooms you will need:

• salt – 200 g;
• bay leaf – 5-7 pcs .;
• dill – 10-12 umbrellas;
• horseradish and currant leaves – 3 pcs.;
• allspice -10 peas;
• cloves – 2-3 pcs.

How to salt:

1. Put seasonings in the bottom of the bucket.
2. Lay boiled fruit bodies without excess liquid in one layer with caps down.
3. Salt the layer.
4. Repeat the same procedure several times until all the harvested mushrooms are in the bucket.
5. Cover the top layer with gauze or cloth, then with an enamel lid so that the handle looks down.
6. Put oppression on the lid (you can take a jar of water or a washed stone).
7. After a few days, the fruiting bodies will begin to settle and start the brine.
8. Remove excess liquid.

From above, you can periodically add new layers until they stop settling.

How to pickle boiled milk mushrooms according to the classic recipe

Pickling for the winter differs from salting in that fruiting bodies are necessarily subjected to heat treatment. This makes them safe to eat and protects against eating disorders and poisoning.

For pickling you will need:

• weight – 1 kg.

For the marinade:

• water – 1 l;
• sugar – 1 st. l .;
• vinegar 9% – 1 tsp. to the bank;
• currant and cherry leaves – 3-4 pieces;
• garlic – 2 lobules;
• allspice and black pepper – 2-3 peas each;
• cloves – 2 pcs.;
• bay leaf – 2 pcs.

Preparation:

1. Boil the soaked mushrooms for 10 minutes.
2. Drain and rinse.
3. Pour water into a saucepan, add sugar and pepper, as well as cloves and peppercorns.
4. When the liquid boils, add the mushrooms. Leave on fire for a quarter of an hour.
5. Cut garlic cloves into sterilized jars, arrange washed cherry and currant leaves.
6. Add milk mushrooms.
7. Pour in the vinegar.
8. Fill each jar to the top with marinade.
9. Roll up the container, turn the bottoms up to cool.

The pickling process is simple, beginners can easily master it.

How to pickle boiled milk mushrooms with spices

Even a novice in cooking who decides to learn how to make preparations for the winter can reproduce the recipe for crispy pickled mushrooms with spices. For pickling for the winter, you need to take the main ingredient – 2,5 kg of milk mushrooms, as well as complementary spices for brine:

• bay leaves – 5;
• salt – 5 Art. l .;
• allspice – 20 peas;
• sugar – 3 st. l .;
• garlic – 1 head;
• horseradish – 1 root;
• cherry and oak leaves – to taste.

Stages of work:

1. Cut the soaked fruit bodies, pour water in a saucepan.
2. Pour sugar, salt, parsley, pepper there. Add horseradish root chopped in a meat grinder.
3. Turn on low heat and immediately after boiling water, remove from the stove.
4. Take out the mushrooms and let them drain.
5. Prepare jars for pickling: rinse, sterilize.
6. Arrange garlic cloves, currant and cherry leaves, pepper on the bottom.
7. Fill the container with mushrooms, and top with marinade.
8. Seal and chill.

Send a snack should be stored in the refrigerator

Storage Rules

Boiled milk mushrooms must not only be properly salted for the winter, but also create suitable conditions for their storage:

1. Purity. Containers for snacks should be washed in advance, doused with boiling water and dried. Glass jars need additional sterilization.
2. Room. In the apartment, a suitable place for salting is a refrigerator, a compartment for fresh vegetables. Another accommodation option is boxes insulated with a blanket or blanket on the balcony.
3. Temperature. Optimal mode – from + 1 to + 6 ⁰C.

Store containers with mushrooms for more than 6 months should not be. It is advisable to use them within 2-3 months.

Conclusion

Boiled milk mushrooms for the winter are valued both for their pleasant taste and for their benefits. If you add salt and consume them in moderation, you can even improve your well-being. Mushrooms contain vitamins and minerals. And the calorie content of the snack is low, it does not exceed 20 kcal per 100 g.