How to salt white milk mushrooms in a cold way: delicious salting recipes at home

This mushroom has many names: white, wet and white. In the old days, they were considered the only ones suitable for harvesting – they were salted, dried, pickled. Cold salting of white mushrooms allowed the Kargopol district to transport up to 150 thousand pounds of the finished product to St. Petersburg. They were even delivered to the table of Empress Catherine II. Using ingredients that grow in any garden, you can prepare different versions of this snack.

How to pickle white milk mushrooms in a cold way

In order to properly salt in a cold way, when harvesting white mushrooms, several nuances must be taken into account:

Place of collection and choice of raw materials.

The place of collection must be environmentally friendly. Choose young, healthy specimens without mold lesions and wormholes.

To remove the bitter taste, mushrooms need to be soaked in salted water for several days.

Mushrooms must be cut with a knife, and not uprooted from the ground, as the soil may contain the causative agent of botulism.

Salting preparation. These mushrooms contain a milky sap that gives them a bitter taste. Since the cold method of salting white mushrooms does not involve prolonged heat treatment, they must be soaked in salted water for several days. If the water is not salted, the bitterness takes longer.

Container preparation. You can salt in almost any container. For example, in Altai, housewives use oak barrels. And mushroom pickers from the Nizhny Novgorod region prefer to salt white milk mushrooms in enameled buckets and pots. Experienced harvesters do not recommend using plastic containers.

Bookmark. A distinctive feature of the cold salting method for the winter is a large amount of salt and the method of laying raw materials. In a washed and dry container, lay out all the ingredients in layers. Each layer 5-10 cm thick must be salted. The styling is dense, hats down.

Receiving brine and cooking time. To obtain a brine, the container is closed with a wooden circle, a flat plate or a lid. Cover with cloth. Then you need to put a heavy load.

The weight must be such as to release air, press, but not crush the contents of the container.

Approximate pickling time is 6-8 weeks. After this time, white milk mushrooms can be eaten.

Storage security. Mushrooms are carriers of the bacterium Clostridium botulinum. The causative agent of botulism breeds in an airless environment, so the jars with the finished product are not covered with metal lids – they do not allow air to pass through.

The classic recipe for cold pickling white milk mushrooms

According to the classic recipe, salted white milk mushrooms are cold-prepared in a wooden tub.

For this snack option you need:

• white milk mushrooms – 3 kg;
• coarse rock salt – 300 g;
• dill in seeds;
• cherry and horseradish leaves;
• garlic cloves.

According to the classic recipe, milk mushrooms are harvested in a wooden tub

Cooking process:

1. The bottom of the tub is lined with cherry leaves, sprinkled with salt.
2. White milk mushrooms prepared for harvesting are salted from all sides and laid in layers in a tub.
3. Each layer is alternated with chopped garlic, horseradish, dill, cherry leaves.
4. They cover with a cloth, install a cork and oppression so that the brine that is released completely covers the harvested products. Then they are taken to the cellar.

A ready-made delicacy will be an addition to the main course or a pleasant snack during a feast.

How to salt white mushrooms in a cold way so that they are crispy

To prepare a crispy, fragrant snack you will need:

• white breast – 2 kg;
• rock salt – 100 g;
• garlic – 12 cloves;
• bay leaves – 4 pcs.;
• dill – 2 bunches of greens;
• pepper – 8 peas.

After 6 weeks of salting white mushrooms, they turn out fragrant and crispy.

Step-by-step salting:

1. Prepare the mixture for salting. Combine finely chopped horseradish root, bay leaf, chopped garlic. Salt is added, dill is cut. Grind the pepper and add to the rest of the ingredients.
2. The bottom of the container is sprinkled with a curing mixture and raw materials prepared for salting are laid in rows.
3. Sprinkle each layer with a mixture of spices.
4. The jar is covered with a lid and cleaned in the cellar.

After 6 weeks, white milk mushrooms can be tasted. Cold-cooked, they are fragrant and spicy in taste.

Simple salting of wet milk mushrooms in a cold way

Every hostess sometimes wants to pamper guests and loved ones with different goodies. A simple variation of harvesting white mushrooms will help with this.

At home, for salting in a cold way, you will need two components:

• white breast – 1 kg;
• coarse salt – 3 tbsp. l.

The cold salting method helps to preserve the beneficial properties of white mushrooms

Preparation:

1. Soak the mushrooms, clean from the ground and adhering debris.
2. Cover the bottom of the enameled pan with salt.
3. Then the raw materials must be laid out in dense rows in a pan.
4. Salt each row.
5. Put a flat lid or plate on top and place a jar of water.

After 2 months, you can treat guests.

Cold salting of white milk mushrooms in jars

This is one of the fastest harvesting options. For salting white milk mushrooms in a cold way according to this recipe, it will take no more than two weeks.

Ingredients:

• white breast – 2 kg;
• coarsely ground salt – 1 cup;
• greens and horseradish to taste.

If you put a little salt in the workpiece, then mold can form on the mushrooms.

Stages of salting:

1. Wash the jars with soda and sterilize by steam or in the microwave.
2. Soak the peeled white mushrooms in salted water.
3. Blanch in boiling water for 5 minutes. Remove and chill.
4. Lay in rows in banks. Salt each row generously.
5. Transfer the horseradish root and greens cut into circles.
6. Put a sheet of horseradish on the top row and close with a plastic lid.

When salting in this way, after complete laying, the upper layer is salted abundantly so that the mushrooms are completely covered.

How to salt white milk mushrooms in a cold way with onions

Salted white milk mushrooms according to this recipe in a cold way are spicy and pleasant to the taste.

Ingredients:

• white breast – 6 kg;
• coarse salt – 2 cups;
• bulb onions.

Salted white milk mushrooms with onions are spicy and very tasty

Step-by-step cooking:

1. Before salting, the raw materials are cleaned of debris. Soak in cold water for 48 hours.
2. After soaking, spread in layers in a dish for salting.
3. Each layer is salted and shifted with chopped onion rings.
4. Install oppression.

A month later, the snack is ready. It can be put in jars, covered with lids and put in the cellar.

Salting white milk mushrooms in a cold way: a recipe with garlic and dill seeds

Harvesting mushrooms can be accelerated several times. To do this, they are blanched in boiling water.

Salting main ingredients:

• white breast – 3 kg;
• coarse salt – ½ cup;
• garlic – 4 tooth;
• dill seeds – 2 h. L.;
• allspice peas – 5 pcs.;
• bay leaf – 3 pcs.

For the marinade:

• Xnumx boiling water;
• 2 tsp table salt;
• 1 tsp lemon juice.

Cold pickling makes mushrooms crunchier than hot pickling.

Stages of salting:

1. Prepare marinade. Salt boiling water, add citric acid.
2. Boil mushrooms in the marinade for 5 minutes. Then remove and dip in ice water until completely cooled.
3. At the bottom of the container put bay leaf, dill seeds, black pepper, salt, garlic. The same components are used for layering.
4. Put the milk mushrooms and the remaining ingredients in layers.
5. Salt thickly on top and cover with a cloth. Set up a container of water as a pressure.

A week later, you can treat guests with a fragrant snack.

Recipe for salting white milk mushrooms in a cold way with horseradish root

The horseradish root in this recipe will give the milk mushrooms a spicy, spicy taste.

Composition:

• white breast – 5 kg;
• coarse salt – 200 g;
• large horseradish root – 1 pc.;
• head of garlic – 1 pc.;
• cherry leaves.

Before serving, milk mushrooms can be seasoned with onions and vegetable oil.

Preparation:

1. Peel white mushrooms and put in cold water.
2. Drain and wash after 4 hours. Repeat soaking twice.
3. Peel the horseradish root and cut into slices.
4. Divide the garlic cloves lengthwise into two.
5. Put mushrooms in rows in a container for salting, salt, add cherry leaves and spices.
6. Cover with a flat lid, put oppression on top.
7. Leave for 30-40 hours, stir every 10 hours.
8. When the brine stands out, transfer to jars.

After 2 months, you can serve.

How to pickle white milk mushrooms in a cold way with horseradish and currant leaves

Currant and horseradish leaves are used not only for canning vegetables. They will be a fragrant addition to white milk mushrooms.

For the recipe you will need:

• white breast – 1,5 kg;
• table salt – 5 tbsp. l.;
• currant leaves – 6 pcs.;
• horseradish leaves – 2 pc.;
• garlic and pepper to taste.

Salting in a cold way will help to save the workpiece for a long time

Step-by-step cooking:

1. Cleaned of debris, soaked.
2. Divided into parts. Small caps can not be cut.
3. The bottom of the container is lined with horseradish.
4. Raw materials are laid in rows and salted.
5. Add the rest of the ingredients and re-stack horseradish.
6. The bookmark is covered with gauze and oppression is placed on top.

This option of salting for the winter in a cold way will keep white milk mushrooms for a long time. A month later, the product is ready for use.

Cold salting of white milk mushrooms in Altai

Residents of Altai harvest mushrooms mainly in a cold way. For salting white milk mushrooms for the winter, oak barrels are used. You can try to cook in a regular container, but the taste will be different.

For the Altai recipe you will need:

• white breast – 10 kg;
• rock salt – 0,5 kg;
• dill – 2 bunches of greens;
• garlic – 2 heads;
• bay leaf – 10;
• allspice;
• oak leaves.

Salting white milk mushrooms in an oak barrel and in an ordinary container is very different in taste

Salt according to the Altai recipe is necessary according to the following scheme:

1. Sort mushrooms – choose young, strong specimens, clean, cut off the leg.
2. Soak for three days to remove bitterness.
3. After soaking, put on a sieve so that the glass is excess moisture and dry.
4. Cover the bottom of the barrel with oak leaves, sprinkle with salt.
5. Lay out the mushrooms and spices in layers.
   Important! Each layer must be salted abundantly.
6. Cover the bookmark with a cotton cloth on top, put a wooden circle and put oppression.

The barrel can be supplemented with new raw materials, since the mushrooms will settle during salting.

Storage Rules

When storing white milk mushrooms salted in a cold way, it is important to observe a few nuances.

Mushrooms can be salted in a variety of containers, from pots to wooden barrels. Regardless of the type of container, cleanliness must be maintained. The container to be used must be thoroughly washed with baking soda, scalded with boiling water and dried. Glass containers are sterilized. If this is not done, the product will quickly deteriorate and cause poisoning.

The brine should not stagnate. To prevent this from happening, the banks are shaken up weekly.

Mold can form on the walls of the container. To remove it, prepare a concentrated saline solution, moisten a sponge in it and wipe the walls of the container. The lid and weight also need to be washed.

The storage room should be dry and cool. The optimum temperature is 0-6 °C. In heat, the mushrooms will deteriorate and turn sour. In the cold – they will freeze, turn black and be tasteless.

Conclusion

Cold salting white mushrooms is a great way to get a snack for every day. A variety of recipe options will add bright colors to gastronomic pleasure, especially in winter.