How to salt milk mushrooms for the winter without cooking

Many people prefer to harvest milk mushrooms without boiling, because in this way all the nutrients and crunchiness characteristic of this mushroom can be preserved. Cooking milk mushrooms without cooking according to a recipe is possible only if you fully trust the source of information.

This is due to the fact that any mistake will lead to the fact that it will be impossible to eat the dish due to its bitterness. This page talks about how to salt milk mushrooms without cooking in various ways. You can choose the recipe that suits you and try to prepare a small amount of the product. If the result suits its organoleptic properties, then the recipe can be adopted. Salt mushrooms without boiling for the winter correctly, store in accordance with the recommendations and enjoy their great taste.

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Cooking salted milk mushrooms without cooking

Before we cook salted milk mushrooms without boiling, spices are placed on the bottom of the dishes – blackcurrant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves or others. Mushrooms are placed on the spices with legs up in layers thick 5-8 cm, each of which is sprinkled with salt. At home, take 3% salt by weight of mushrooms. Also add 2 g of bay leaf and 1 g of allspice per 10 kg of mushrooms. Mushrooms are covered with a clean linen cloth on top, and then with a freely incoming lid (a wooden circle, an enameled lid with the handle down, etc.), on which oppression is placed – a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. Metal objects, bricks, limestone and easily collapsing stones cannot be used for oppression. After 2-3 days, the excess brine that has appeared is drained and a new portion of mushrooms is added. This operation is repeated until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days a brine does not appear over the mushrooms, the oppression is increased. Salted mushrooms are stored in a cool place, periodically (at least once every two weeks) washing the wooden oppression and changing the napkin.

Recipes for salting milk mushrooms without cooking

There are numerous recipes for salting milk mushrooms without cooking and at the same time we get a tasty and safe product.

Follow the recommendations given in the recipes on this page.

[ »»]Cold salting can be done in a slightly different way: mushrooms are placed on the spices with their caps up (and not down) in a layer 8-10 cm thick (and not 5-8), sprinkle it with salt, then the spices are again laid, and on them – mushrooms and salt. So layer by layer fill the entire container. After that, cold boiled water is poured there, the dishes are covered with a wooden circle entering into it, and oppression is placed on top. When the mushrooms settle down a little, they are compressed, the container is supplemented with fresh mushrooms, tightly sealed and placed in a glacier, where every week it is shaken, rocked or rolled from place to place (for example, barrels) to evenly distribute the brine. Particular care is taken to ensure that the container does not leak, and that the mushrooms are not exposed from the brine and do not freeze in the cold. As you know, mushrooms without brine turn black, moldy, and from freezing become flabby, tasteless and quickly deteriorate. When salted in a cold way, milk mushrooms can be eaten after 30–40 days.

Marinated milk mushrooms without cooking in

Ingredients:

• 1 kg weight
• 200 ml of vegetable oil
• 20 ml 9% vinegar
• 200 г моркови
• 2 garlic cloves
• 20 g of celeriac root
• 20 g of dill and parsley
• 15 g salt.

Marinated milk mushrooms without cooking in are prepared as follows:

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Salting milk mushrooms without cooking

Ingredients:

• 1 kg weight
• 25 g dill seeds
• 40 g salt.

The method of salting milk mushrooms without cooking: soak the mushrooms for 2 days in cold salted water (1 g of salt and 20 teaspoon of citric acid per 1 liter of water). During the soaking process, the water should be changed four to five 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.

Recipe: how to pickle white milk mushrooms without cooking

Before pickling white milk mushrooms without cooking, you need to prepare all the ingredients:

• 2 kg weight
• 90 g of salt
• cherry leaves
• blackcurrant and horseradish
• 1 dill umbrella

[ »wp-content/plugins/include-me/goog-left.php»]And here is the recipe for how to pickle milk mushrooms without cooking: sort mushrooms, clean, rinse thoroughly. Soak in plenty of water for 3 days. Change water 3-5 times a day. Wash the mushrooms well after soaking. Put cherry and blackcurrant leaves on the bottom of the salting container. Lay milk mushrooms on them with hats down, sprinkling with salt. Cover with an umbrella of dill and horseradish leaves, set oppression on top. Leave for 30 days. Store in a cold place.

How to salt milk mushrooms without cooking in Altai

Ingredients:

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

Before salting milk mushrooms without cooking in Altai style, 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.

Drying milk mushrooms without cooking

Drying mushrooms is a simple and well-known way of harvesting mushrooms for future use. Properly dried mushrooms are preserved for a long time without losing their taste and aroma. In terms of nutritional value and digestibility, they are higher than salted and pickled. Before drying, mushrooms must be cleaned of needles, leaves, earth and other debris. They cannot be washed or moistened with water – this will reduce the quality of the mushrooms, they will lose their aroma and become darker than normal. After cleaning, the mushrooms must be sorted by size and quality. Overripe, flabby, slimy, wormy, moldy specimens should be thrown away. It is best to dry mushrooms without cooking on special devices – sieves, sieves, braids – strung on a thread, on studs mounted on wooden racks, or on the knitting needles of a mushroom dryer.

It is very important to correctly determine when the mushroom is dried. A normally dried mushroom does not crumble, bends slightly, and breaks with effort.

An under-dried mushroom easily bends, it seems wet to the touch, over-dried – crumbles, crunches, easily breaks into pieces. Well-dried mushrooms are similar in taste and aroma to fresh ones. After drying, about 10% of the wet weight remains in the mushrooms. Dried mushrooms must be stored at temperatures up to 10 ° C and low humidity, otherwise they may become moldy. It should be borne in mind that they absorb foreign odors very easily, so they should not be stored near odorous substances.

Ambassador of white mushrooms without cooking

Ingredients:

• Mushrooms prepared – 10 kg
• salt – 500 g.

We start the ambassador of white mushrooms without cooking by cleaning and disassembling the mushrooms, cutting off the leg, putting it 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 mushrooms, sprinkling them with salt, until the dishes are full and the settling stops. Mushrooms are ready to eat in 35 days.

We fry white milk mushrooms: cooking recipes without cooking

Very often we fry milk mushrooms without boiling for subsequent freezing: they have the same taste and aroma, nutritional and vitamin properties as fresh ones. There are recipes for making white milk mushrooms without boiling for subsequent freezing, some of them are given further on the page. That is why recently, with the advent of new improved types of refrigerators and freezers, this harvesting method has become very common. When preparing mushrooms for quick freezing, they do not need to be sorted and distributed into separate containers. With some types of heat treatment, the products are significantly reduced in volume, so you can boil or fry the mushrooms for a short time before freezing. At the same time, they will not lose their taste or vitamin value.

To properly freeze fried mushrooms, certain conditions must be observed. Put them in plastic bags and put them in the freezer only when they are cold. If a lot of juice has formed during frying, it is better to store mushrooms in small jars (0,5 l). We must not forget that any liquid subjected to quick freezing expands. This means that containers with mushrooms cannot be overfilled, there must be free space in them. During the frying process, do not add too much vegetable oil. Also, you do not need to salt mushrooms, put spices, seasonings. This can be done already during the preparation of the dish, guided by the recipe and your taste preferences. Before frying mushrooms, they should be pre-treated: cleaned of earthen lumps, herbs, in some species, remove the legs, rinse several times in cold water, and after completing this, dry it, spreading it on a towel, preferably in the open air. Mushrooms prepared for freezing are laid out in plastic bags or gastronorm containers, divided into portions, each of which will be used as a whole. Freezing mushrooms, like vegetables and fruits, is not recommended twice. They keep in the freezer for 6 months or more.