Is it possible to salt milk mushrooms and mushrooms together: salting and pickling recipes

You can salt milk mushrooms and mushrooms already in the first days of August. The blanks made during this period will help out in the cold season, when you need to quickly build a delicious snack or salad. Dishes from mushrooms and milk mushrooms are real delicacies that will be highly appreciated by both households and guests.

Is it possible to marinate and salt milk mushrooms with mushrooms

Despite the fact that experienced mushroom pickers advise picking each type separately, professional chefs believe that a mushroom platter, on the contrary, can surprise with a variety of tastes. The main thing to remember is that the processing rules may vary depending on the type of mycelium.

The peculiarity of the joint pickling of mushrooms and milk mushrooms lies in the additional processing of the latter. Milk mushrooms contain a large amount of lactic acid, which, released from chopped mushrooms, gives the marinade and brine a bitter aftertaste and makes preservation unsuitable for consumption. Therefore, forest raw materials, as a rule, are soaked for 1-2 days in cold water, not forgetting to change it periodically.

After pre-treatment, you can safely carry out salting of mushrooms and milk mushrooms together.

How to salt milk mushrooms and mushrooms together

There are no special secrets associated with the preparation of these types of mushrooms for canning. The processing of mushrooms begins a day earlier. It must be remembered that the health of future gourmets depends on the correct preparation.

How to prepare milk mushrooms and mushrooms for salting

To begin with, the mushrooms are sorted out, removing wormy and overgrown specimens. They are not suitable for eating and can spoil the whole taste of the blanks.

Then the raw material is cleaned of adhering dirt, leaves, moss and needles. Do it by hand with a clean piece of cloth. Mushrooms are not washed, because after contact with water they quickly darken and deteriorate.

The third stage is sorting. For convenience, all raw materials are divided by size. Large specimens are separated from small ones and harvested in banks. However, this is not a mandatory procedure. You can even pickle and salt mushrooms of different sizes.

Next, the mushrooms are cleaned for a day in the refrigerator, and the peeled milk mushrooms are poured with cold water and soaked throughout the day. Water is recommended to be changed every 2 hours.

Immediately before salting, both types of mushrooms are thoroughly washed with clean running water and leaned back in a colander.

A traditional recipe for zasolki gruzdei and rice

The classic recipe for salting milk mushrooms and mushrooms is simple and affordable. After all, its implementation requires only 2 ingredients: mushrooms and salt.

You should prepare:

• mushrooms – 1 kg of each type;
• table salt – 80 g.

For salting, you need only 2 ingredients: mushrooms and salt

Steps:

1. Peel the mushrooms, soak the milk mushrooms a day before salting, rinse.
2. Put fruiting bodies and salt in layers in an enameled pan, press down with a load and leave for 10 days.
3. Raw materials will give a brine, after which the mushrooms must be decomposed into jars and poured with the resulting brine.
4. If necessary, you can add a little boiled cold water.
5. Roll up the preservation with lids and send for sterilization in a pot of boiling water for half an hour.
6. Turn the jars upside down.

After cooling, send for storage in the basement or on the balcony.

How to pickle milk mushrooms and mushrooms in a cold way

The “cold” method of salting mushrooms and milk mushrooms allows you to save most of the valuable nutrients and vitamins.

You should prepare:

• milk mushrooms and mushrooms – 1,5 kg each;
• salt – 60 g;
• table horseradish leaves – 10 pcs.;
• bay leaf – 6 pcs .;
• garlic – 7 cloves;
• horseradish root – 50 g;
• dill seeds (dry) – 5 g.

The cold method of salting mushrooms helps to preserve vitamins in them.

Steps:

1. Put 5 horseradish leaves on the bottom of a large saucepan, then a third of the prepared mushrooms.
2. Sprinkle everything generously with salt (20 g).
3. Repeat 2 more times.
4. Close the top layer with the remaining leaves.
5. Set oppression and leave the workpiece for 3 days.
6. Cut the horseradish root into circles, chop the garlic.
7. Arrange milk mushrooms and mushrooms in jars, sprinkling them with garlic, bay leaf and horseradish.
8. Pour the remaining brine into each container.
9. Scald nylon lids with boiling water and close the jars with them.

How to pickle mushrooms and milk mushrooms in a hot way

Salting milk mushrooms and mushrooms in a hot way is not particularly difficult, but it allows you to use mushrooms of any size.

You should prepare:

• mushrooms and milk mushrooms – 3 kg each;
• salt – 300 g;
• Garlic – 3 cloves;
• cloves – 12 pcs.;
• black pepper – 12 peas;
• bay leaf – 12 pcs .;
• currant leaf – 60 g.

The color of the pickling brine should be dark brown

Steps:

1. Boil milk mushrooms and mushrooms (pre-cut too large specimens into pieces).
2. Throw everything in a colander and cool.
3. Fill the pickling containers with mushrooms, sprinkling each layer with salt, pepper, laurel and currant leaves.
4. Press down the mushrooms with a load and leave in a room with a temperature not exceeding 7 ° C for 1,5 months.

How to salt milk mushrooms and mushrooms with garlic

Garlic in this recipe for salting milk mushrooms and mushrooms gives the dish a spicy flavor and aroma.

You should prepare:

• milk mushrooms and mushrooms – 2 kg each;
• black pepper – 20 peas;
• horseradish root – 40 g;
• salt – 80 g;
• garlic – 14 cloves.

Mushrooms can be served with vegetable oil

Steps:

1. Mushrooms pour water and boil for at least half an hour.
2. Drain and leave to cool in a colander.
3. Grate the horseradish root, chop the garlic.
4. Connect all components. Mix well.
5. Transfer to a container for salting, press down with oppression and leave for 4 days in a cool basement room.

Serve with vegetable oil and onions.

How to pickle milk mushrooms and mushrooms together with dill and horseradish

Dill and horseradish are the most commonly used seasonings for pickling mushrooms.

You should prepare:

• milk mushrooms and mushrooms – 2 kg each;
• garlic – 6 cloves;
• dill umbrellas – 16 pcs.;
• water – 1,5 l;
• grated horseradish root – 50 g;
• citric acid – 4 g;
• coarse salt – 100 g;
• horseradish leaf – 4 pc.;
• bay leaves – 10 pcs.

Salted mushrooms can be served with mashed potatoes

Steps:

1. Put water on fire, add laurel, pepper and horseradish root.
2. After boiling, simmer for 5 minutes, remove from heat, cool and strain through cheesecloth.
3. Mushrooms pour cold water, add citric acid and cook for a quarter of an hour. Drain water and cool.
4. Put the mushrooms in the prepared container, sprinkling each layer with salt, chopped garlic, laurel and dill umbrellas.
5. Pour everything with brine and cover with horseradish leaves on top.
6. Close with scalded nylon lids and leave for 10 days in a cool room.

Serve with mashed potatoes and fresh dill.

How to salt milk mushrooms and mushrooms in a barrel for the winter

Salting mushrooms and mushrooms in a barrel is a classic recipe for cuisine.

You should prepare:

• mushrooms and milk mushrooms – 3 kg each;
• salt – 300 g;
• garlic – 5 cloves;
• pepper – 18 peas;
• cloves – 10 pcs.;
• red pepper – 1 pc.;
• fresh dill – 50 g;
• horseradish leaves – 50 g;
• heather branch – 2 pcs.;
• a branch of a young Christmas tree – 2 pcs.

Barrel salting will be especially tasty with fresh sour cream

Steps:

1. Pour the prepared mushrooms with boiling water and gently mix for a couple of minutes.
2. Drain water, let cool.
3. Pour mushrooms (mushrooms and mushrooms) into a separate container, salt.
4. Add pepper (peas), cloves, dill, minced garlic and hot pepper. Mix well.
5. At the bottom of an oak barrel put half of the leaves of horseradish, 1 branch of heather and young spruce.
6. Send the mushrooms to the barrel.
7. Top with the remaining horseradish, heather and spruce branches.
8. Cover the mushrooms with a clean piece of gauze (need to be changed every 3 days).
9. Put under oppression for 2 weeks in a cool place at a temperature of 2 to 7 ° C.

Barrel salting is especially delicious with fresh sour cream and finely chopped onions.

How to pickle milk mushrooms and mushrooms according to the classic recipe

This recipe allows you to change the amount of vinegar and spices, achieving the desired taste sensations.

You should prepare:

• milk mushrooms and mushrooms are prepared – 1 kg each;
• water – 2 l;
• salt – 80 g;
• sugar – 80 g;
• acetic acid 70% (essence) – 15 ml;
• black and allspice pepper – 15 peas each;
• cloves – 12 pcs.;
• bay leaves – 5 pcs.;
• garlic – 5 cloves;
• currant leaf – 3 pcs.;
• dill umbrellas – 5 pcs.;
• horseradish root – 30 g.

The amount of vinegar can be adjusted to achieve the desired taste sensation.

Steps:

1. Boil mushrooms (30 minutes).
2. Put mushrooms and milk mushrooms into prepared jars, alternating layers with currant leaves, dill and horseradish.
3. Make a marinade: boil 2 liters of water, add salt, sugar, remaining spices.
4. Simmer for 4 minutes, remove from heat and add acetic acid.
5. Pour everything with marinade and send to pasteurize in a water bath for 10-15 minutes (depending on the size of the container).
6. Cork the lids, leave to cool, and then remove to the basement.

Milk mushrooms and mushrooms marinated with horseradish root and parsnips

This recipe will appeal to lovers of sour marinades. Parsnip root and juniper berries will give a special piquancy to the dish.

You should prepare:

• prepared mushrooms and milk mushrooms – 2 kg each;
• onions – 4 pcs.;
• mustard (grains) – 20 g;
• water – 2 l;
• sugar – 120 g;
• salt – 60 g;
• vinegar – 700 ml;
• juniper berries – 30 g;
• pepper (peas) – 8 pcs.

Pickled mushrooms can be served with baked potatoes or rice

Steps:

1. Boil the marinade: send sugar, salt (2 g), juniper and pepper to 20 liters of boiling water.
2. Add vinegar to the marinade and simmer for a couple more minutes.
3. Pour the mushrooms with cold water with 40 g of salt and leave for 1 hour.
4. Cut the onions into half rings.
5. Arrange milk mushrooms and mushrooms in jars in layers, interspersed with mustard seeds and chopped onions.
6. Pour marinade and send for sterilization for half an hour.
7. Will clog banks.

The blanks are wrapped until completely cooled, after which they are cleaned in the refrigerator or basement. Marinated mushrooms are sprinkled with vegetable or vegetable oil before serving and sprinkled with chopped herbs. Served with baked potatoes or rice.

After how many days can you eat salted milk mushrooms and mushrooms

If you salt milk mushrooms and mushrooms correctly, then after a short time they can already be consumed. The exact time depends on the chosen pickling method. So, with the cold method, it is necessary to allow the mushrooms to salt for 7 to 15 days. And with hot pickling, you can try the delicacy after 4-5 days.

Storage Rules

You can make blanks throughout the mushroom season: August-September. Store blanks in the basement. This room is pre-treated against mold and pests before use, and is well ventilated to avoid moisture stagnation.

Since there are no cellars in the city, storage, if necessary, can be arranged in the apartment. To do this, use the pantry (if available) and a balcony.

On the loggia, windows are pre-shaded in the place where the blanks will be stored. This is necessary to avoid exposure to sunlight, which can provoke fermentation. Ideally, preservation should be stored on blind racks or in a closed cabinet.

However, we must not forget about maintaining the required temperature and humidity, so the balcony or loggia must be regularly ventilated.

Conclusion

Salting milk mushrooms and mushrooms is not so difficult. With a responsible approach, even a beginner will cope with this task. The main thing is to carefully process the mushrooms and monitor their condition during salting.