How to salt large milk mushrooms (recipes)Before salting large milk mushrooms, it is important to choose the appropriate culinary method for processing and preserving them. It is impossible to prepare large mushrooms according to a recipe intended for harvesting standard mushrooms for the winter. Because additional cooking is required. In some cases, it is required to assess the condition of the feedstock for worminess, the presence of a fungal infection, and much more, which can ultimately harm canned food during storage. So, if you miss the presence of signs of fungal infection, then the appearance of mold during winter storage simply cannot be avoided. And it is very dangerous to eat such products (affected by mold) without heat treatment. Choose how to pickle large milk mushrooms on this page, where only the most effective methods are offered. You can also see large white milk mushrooms in the photo, which shows which mushrooms are suitable for processing.

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How to pickle large mushrooms

How to salt large milk mushrooms (recipes)Before marinating large milk mushrooms, the caps are separated from the legs of the mushrooms, cut into pieces and marinated separately. Sorted mushrooms are thoroughly washed. During processing, mushrooms are stored in cold water with the addition of salt and citric acid (10 and 2 g per 1 liter of water, respectively) to avoid their darkening. After preparation, the mushrooms are immediately placed in an enamel pan with marinade and boiled until tender. Marinade is prepared from the calculation:

  • 1 liters of water
  • 50 g of salt
  • 2 g citric acid
  • 1 kg prepared mushrooms

Boiled mushrooms are thrown into a colander and, after draining the liquid, they are laid out in jars, which, as they are filled, are poured with a pre-prepared marinade. It is prepared as follows. Water is poured into an enameled pan, salt and sugar are added, the mixture is brought to a boil, filtered through 3–4 layers of gauze, then brought to a boil again, allspice, cloves, cinnamon, citric acid and 5% table vinegar are added. For 1 kg of prepared mushrooms you need:

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  • 400 g of water
  • 10 g of salt
  • 10 g sugar
  • 6 peas allspice
  • 2 pcs. carnations
  • Xnumx cinnamon
  • 3 g citric acid
  • 100 g 5% table vinegar

How to salt large milk mushrooms (recipes)Spices can be placed directly on the bottom of the jars, and put mushrooms on them. The jars filled with boiling marinade are covered with boiled lacquered lids and placed in a pot with water heated to 60-70 ° C for sterilization. Sterilization time at 100 °C: for jars with a capacity of 0,5 l – 30 min, 1 l – 40 min.

After processing, the jars are hermetically sealed, turned upside down and cooled.

 Is it possible to salt large mushrooms

How to salt large milk mushrooms (recipes)[“wp-content/plugins/include-me/goog-left.php”]The answer to the question of whether large milk mushrooms can be salted depends on the condition of the feedstock. If the mushrooms are harvested in cold autumn weather and are not spoiled by worms, then they are suitable for canning. If there are signs of damage, do not do this. Sort and clean the milk mushrooms properly, cut the large ones into 2-4 parts, separate the caps from the legs, wash in two or three changes of cold water and dip in salted boiling water, adding 1 glass of vinegar to it. When the mushrooms boil well 4 times with a white key, remove and put all the mushrooms on a sieve, let the water in which they were boiled drain, and do not pour cold water over them, but cool them either on a sieve or on a dish. When the mushrooms have cooled down completely, then put them in jars and pour over the prepared vinegar cold broth, put a few branches on top:

  • tarragon
  • lavender
  • marjoram

Pour the top of the jar with Provence oil on your finger and first tie the jar with paper, over a wooden mug, and then cover it with a damp bubble, let it dry and then take it out to a cold but dry place.

 How to pickle large milk mushrooms (recipe)

How to salt large milk mushrooms (recipes) According to the recipe, large milk mushrooms are soaked in salted and acidified water before salting:

  • 10 g of salt
  • 2 g citric acid
  • 1 liters of water

within 2 days. In the process of soaking, the water is changed at least twice a day. Instead of soaking milk mushrooms, you can blanch them in boiling salted water:

  • 10 g of salt
  • 1 liters of water

5-6 minutes

How to salt large milk mushrooms (recipes)
After blanching, the mushrooms are cooled in running water, allowed to drain, and the mushrooms are placed in barrels or glass jars.
First, a small layer of salt is poured onto the bottom of the barrel or jar, then the mushrooms are carefully laid out with their hats down with a layer of no more than 6 cm and sprinkled with salt.
How to salt large milk mushrooms (recipes)
The amount of salt is determined at the rate of 40–50 g per 1 kg of prepared mushrooms.
How to salt large milk mushrooms (recipes)
In this way, the entire container is filled, the mushrooms are covered with a clean cloth, an inflated circle and a small load are placed on top.
How to salt large milk mushrooms (recipes)
After 2–3 days, when the mushrooms thicken and release juice, freshly prepared mushrooms are added to them, following the same stacking order and adding salt from the same calculation.
How to salt large milk mushrooms (recipes)
This is done until the sediment of mushrooms stops.
After each addition of mushrooms, a pressure circle and a load are installed.
How to salt large milk mushrooms (recipes)
Mushrooms must be covered with the resulting brine.
How to salt large milk mushrooms (recipes)
If it is not enough, you can add a saline solution prepared at the rate of 20 g of salt per 1 liter of water.
How to salt large milk mushrooms (recipes)
Filled containers are taken out to a cold room.

Mushrooms prepared in the described way are recommended to be stored at a temperature not lower than 1 °C and not higher than 7 °C.

Another recipe for salting large mushrooms.

For 1 bucket of mushrooms:

  • 1,5 glass of salt

Soak large, 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.

Salt large milk mushrooms for the winter.

Ingredients:

  • 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.

Mushrooms are cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a circle and a load. 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.

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