Milk mushrooms for the winter under an iron lid: which ones to use, recipes for the winter

Milk mushrooms under an iron lid are closed by many cooks. To prevent mushrooms from spoiling, strictly follow all recommendations. To do this, choose the right covers and be sure to pre-soak the forest harvest.

Is it possible to close milk mushrooms with iron lids

Inexperienced cooks most often do not know whether to roll milk mushrooms under iron or nylon lids. There is an opinion that botulism bacteria develop under the metal, which cause severe poisoning.

For salted mushrooms, it is better to take polyethylene lids that allow air to pass through. Iron can only be used if they have a coating on them. It prevents the product from contacting the metal.

Do not pour brine to the very edge of the jar

What kind of lids to close milk mushrooms

Salted milk mushrooms can be closed with screw caps, but careful attention should be paid to them. They must be of high quality, without damage and scratches. On the inside – a uniform inert coating.

Before proceeding with the preparation of the container, check for tightness. To do this, liquid is poured into the jar, twisted with an iron lid and turned over. If there are no bubbles, and no water flows out anywhere, then you can use it.

During storage, the metal may oxidize. Therefore, the brine is poured in such a way that it does not come into contact with the iron lid. Containers with milk mushrooms are stored strictly in an upright position.

To prevent corrosion, a little calcined oil is poured onto the mushrooms. For more peace of mind, you can wrap them on top with polyethylene before storing them in the basement.

It is permissible to use polyethylene lids for salting, but the time for such preservation will be significantly reduced and will be only three months.

The oil always stays on top and serves as a good lubrication for the lids.

How to pickle milk mushrooms under an iron lid

So that salted milk mushrooms retain their taste for a long time and do not deteriorate under an iron lid, you can subject them to heat treatment.

First, the fruiting bodies are sorted. All copies of non-marketable form are thrown away. Also do not take broken fruits. After that, they are washed using a soft brush. It helps to remove the remaining sand and forest debris.

After that, they are transferred to a wide basin or plastic bucket if there is not enough space in the kitchen. At the same time, the hats are turned upside down, then poured with ice water. Leave for three days. Fluid is changed periodically. If the room is cool, then it is enough to replace the water once a day. If it’s hot – three times. In the last day, forest fruits are salted. This is how pre-ambassador takes place.

The forest harvest is washed and proceed to further harvesting according to the selected recipe.

Mushrooms served with onion rings

How much to salt milk mushrooms under an iron lid

The time for salting milk mushrooms under an iron lid differs depending on the method chosen. If the preparation is prepared by the hot method, then the mushrooms will be ready for use no earlier than in two weeks. When cold, try pickles will come out only after one month.

To enhance the taste in the pickle, you can add mustard grains

Recipes for mushrooms under an iron lid

Recipes for mushrooms under an iron lid for the winter are easy to prepare, but take a long time to soak. You can cook them cold or hot.

Hot method

A set of products:

• cargo – 1 kg;
• vegetable oil – 20 ml;
• filtered water – 2 l;
• dill seeds – 5 g;
• salt – 45 g;
• horseradish leaves – 2 pcs.;
• garlic – 7 cloves;
• bay leaves – 2 pcs.;
• black pepper – 10 pcs.

Cooking process:

1. For brine, dissolve the salt in the indicated volume of water.
2. Boil forest fruits pre-soaked for three days. Drain the liquid and fill with brine.
3. Add dill seeds, pepper, bay leaves and put for 10 minutes, on a medium burner.
4. Turn off the fire. Add horseradish leaves and peeled garlic. Mix. Install oppression. Products must be completely covered with brine.
5. When the workpiece has cooled, rearrange it in the basement. In this case, do not remove the yoke. Leave for a week.
6. Ignite the containers in the oven. Lay hats down. Fill with brine. Pour oil under the iron cover. Spin.

You can taste pickles only after two weeks

cold salting

White milk mushrooms are best suited for this method. They are stored under an iron lid in the basement. This method is often referred to as dry because no additional liquid is used for cooking.

Required:

• cargo – 10 kg;
• cherry leaves – 12 pcs.;
• coarse salt – 400 g;
• currant – 12 leaves;
• garlic – 10 heads;
• horseradish – 5 leaves;
• dill – 7 stalks.

Cooking process:

1. Soak forest fruits in ice water for three days. During this time, change it several times.
2. Put in a barrel caps down. Sprinkle each layer with plenty of salt, and also place dill stalks, currant and cherry leaves.
3. Cover with large horseradish leaves. Distribute evenly clean gauze, which must first be folded in several layers.
4. Scald the wooden circle with boiling water. Place on the workpiece. Put a sterilized oppression on top.
5. Leave it in the basement. If little juice is released, then the oppression must be changed to a heavier one. Leave for a week.
6. Transfer to banks. At the same time, tamp the fruits as tightly as possible. Pour in the remaining brine. You can pour some oil on top. Close with iron caps.
7. Hold on for three more weeks. You cannot try before this time.
8. Store in basement. The temperature should not exceed +10°C.

Mushrooms are salted in a cold way under an iron lid for up to one month

Conclusion

Milk mushrooms are rolled up under an iron lid, subject to all the rules. The finished product is very tasty and nutritious. In winter, it will delight all true connoisseurs of forest fruits.