Milk mushrooms without cooking: recipes for salted and pickled mushrooms

Many experienced housewives prefer to salt milk mushrooms without boiling, since cooking them in this way allows you to save all the nutrients and crunchy qualities. Recipes for pickling milk mushrooms without cooking should be treated carefully so as not to spoil the taste of the product. If salting is done correctly, the conditions for storing milk mushrooms are observed, then it will be possible to enjoy their splendor all winter.

How to pickle milk mushrooms without cooking

In Our Country, the breast has always been considered the best. It is good for sunbathing. Salted milk mushrooms are juicy and fleshy, have a special flavor. They are soaked before salting. Salting occurs in a hot or cold way. The latter method allows you to save all the minerals and vitamins that are present in excess. Due to their high protein content, they are used as a diet food. In addition, active antibacterial components and substances that reduce cholesterol levels were found in salted mushrooms.

White mushroom is considered the best for salting

In addition to salting, they can be dried, they are perfect for this. This method of preservation is especially appreciated by those who care about the feeling of natural taste and aroma. Before drying, they are cleaned, they cannot be washed – otherwise they will darken and lose their qualities. Sorted after cleaning. Spoiled copies should be thrown away, and good ones should be laid out on a sieve, grate, strung on knitting needles and threads.

Before salting, you need to prepare all the necessary spices, a suitable container and a clean cloth. Put spices on the bottom of the dishes – young leaves of cherries, currants, horseradish and laurel, dill, garlic cloves, cloves and allspice in the form of peas. On top of the second layer on the spice, place the fruits with their legs up. The layer should not exceed 8 cm and each should be sprinkled with salt, preferably coarse and non-iodized. As a rule, 3% salt is used from the total amount of mushrooms. When all layers are evenly laid, a clean cotton cloth (gauze can be used) is placed on top, then a lid or a wooden circle of a smaller diameter than a container with pickles. As oppression, a stone is sometimes used, cleanly washed, previously scalded with boiling water. It is advisable to wrap it with a clean cloth, such as gauze.

Gradually, the salty fruits will begin to settle and a brine will appear. Its excess must be drained, and a new batch should be added on top. This procedure should be continued until complete shrinkage. If after a few days no brine is released, you can increase oppression. After the final salting, milk mushrooms are stored in a cool place. Once every 1-2 weeks, you should wash the wooden cover and change the fabric to a clean one.

How to pickle milk mushrooms without cooking

An excellent snack for any table are pickled milk mushrooms cooked without cooking. Milk mushrooms salted using the cold method are especially popular, as they are stored for a long time and turn out to be crispy. Basic cooking rules:

• the fruits are thoroughly cleaned of dirt, grass, using a brush for this and using running water to rinse the mushroom plate;
• mushrooms are well soaked before pickling;
• the largest specimens are crushed into two or four parts;
• after cooking, they are stored in a cool place.

Pickled mushrooms with dill

Novice housewives are wondering why soak milk mushrooms before marinating them without cooking. The fact is that this species secretes a certain milky juice, it tastes rather bitter. To get rid of it, milk mushrooms should be soaked before cooking. They do it this way:

• prepare a large amount of cold salted water and pour washed fruits with it;
• for a cold salting option, it will take about 3 days of soaking;
• water should be changed every 10-12 hours to prevent nitrous;
• soaked milk mushrooms are washed thoroughly under running water.

Recipes for mushrooms for the winter without cooking

For salting without cooking, white specimens are more suitable. They are considered the most delicious in salted and pickled form. In addition, they contain many useful substances: vitamins, magnesium, potassium, calcium, sodium and phosphorus.

After collecting the mushrooms, you need to sort them out, inspect for worms and damage. The fruits washed with a brush are cut according to the recipe, and then soaked. When salting for the winter, it is necessary to prepare glass jars in advance – wash and sterilize.

The classic recipe for salting milk mushrooms without cooking

Salting milk mushrooms for the winter without cooking has many different recipes for every taste, but many housewives use the classic cooking option.

For salting mushrooms in jars without cooking in the classic way, you will need the following ingredients:

• 1 kg chopped mushrooms;
• up to 50 g of coarse salt;
• garlic cloves;
• Bay leaf;
• fresh leaves of horseradish and currant;
• umbrellas and dill;
• black allspice peas.

Salted mushrooms in jars

Arrange a few peppercorns in pre-prepared sterilized glass jars and add a little salt to each. The next layer should be from mushrooms. Washed, pre-soaked mushrooms should be put in jars with caps down. They are sprinkled with salt, and then dill umbrellas, pieces of horseradish leaves, laurel, 1 clove of garlic are laid out in jars. Then again milk mushrooms, a layer of salt and again seasoning and spices. Everything should be tamped so that the fruits give juice and are completely covered with it. Sprinkle half a tablespoon of salt on each layer. This is the case when it is better to oversalt than undersalt.

At the very end, at the neck of the jar, you need to put dill greens, add currant leaves and, last but not least, a horseradish leaf, which will protect the milk mushrooms from mold. Having filled all the jars in this way, you should crosswise place currant stalks inside each. All jars must be covered with lids and put in the refrigerator. The brine level should be checked regularly. If it is not enough, you need to increase the pressure. You can check the salted milk mushrooms for readiness after a month.

The classic recipe for pickled mushrooms without cooking

For pickling, the following ingredients are needed:

• 1 kg of mushrooms;
• 20 ml of oil;
• 20 ml of vinegar;
• 200 g carrots;
• 2 cloves of garlic;
• 1 bulb;
• 15 g salt.

Also for the smell, you can add horseradish root and dill. Mix all the ingredients except the mushrooms themselves and boil for 20 minutes.

Place the milk mushrooms in the hot composition and roll them into sterile jars

Recipe for white mushrooms without cooking

For salting white mushrooms without using cooking, you need to use:

• 3 kg of chopped mushrooms;
• 1 st. salt (preferably large);
• dill green without umbrellas;
• garlic;
• cloves;
• allspice;
• currant and cherry leaves;
• citric acid for soaking.

Soak mushrooms from bitterness with a solution of citric acid. Pour boiling water over the bottom of the tub for salting and sprinkle with salt. Lay young cherry and currant leaves on top, whole cloves of garlic to taste, dill stalks. Next, you need to lay the milk mushrooms and sprinkle generously with salt. Add peppercorns, cloves. Then repeat everything: milk mushrooms, salt, seasoning. The last layer should be sprinkled with salt and covered with a sheet of horseradish, clean gauze, put a wooden circle and oppression on it. Remove the tub to a cold place. After 30-40 days, you can take a sample. During the salting period, you need to ensure that the fruits are always in brine.

Salted mushrooms with butter

Marinated milk mushrooms without cooking with butter

Before pickling, it is necessary to prepare sterilized jars in advance. Fruits are better to choose a small size. Bring them to a boil in a saucepan and remove with a slotted spoon. Next, prepare the marinade – 500 g of water, 3 tbsp. l. salt and sugar, cloves, cinnamon, pepper, star anise add to taste. Lastly, pour in the oil (about 200 g) and table vinegar. Add mushrooms to the marinade, let them boil and pour into jars together with the marinade, roll up the lids, and after the jars have cooled, put them in the refrigerator.

Salted milk mushrooms without cooking with cherry leaves

To feel all the special taste of salted mushrooms, you can cook them in a quick way with a minimum set of ingredients without cooking.

Put cherry leaves, dill umbrellas and garlic cloves in an enameled pan. Next, with the hats down, place the washed and soaked mushrooms in layers up to 8 cm, sprinkle each of the layers with coarse salt. Cover the last layer with gauze, then cover with a smaller diameter, put oppression. Remove the container in the cold and carefully monitor the level of brine.

Snack infused for 2 months

Salting mushrooms without boiling with horseradish

To prepare salted milk mushrooms for the winter according to this recipe without cooking, you will need:

• 3 kg of mushrooms;
• up to 150 g of salt;
• garlic;
• horseradish root and leaves;
• greens of dill;
• pepper peas.

Arrange garlic, dill, a piece of horseradish root in sterilized jars, lightly salt and make the next layer of mushrooms, laying them upside down, tamping and sprinkling with salt. Lay a sheet of horseradish on the very top and place sticks crosswise to maintain the liquid level. Mushrooms should be salted in this way for about a month in a cool place.

For salting, you should choose the right container

Salting milk mushrooms without cooking with dill seeds

You can salt milk mushrooms without cooking for the winter according to the recipe, using only salt and dill seeds. From the ingredients you will need the following amount:

• mushrooms about 1 kg;
• 40 g salt;
• 25-30 g dill seeds.

Salt is poured onto the bottom of a pre-sterilized glass jar and the milk mushrooms are placed upside down, while they are well tamped. Each layer (not higher than 5 cm) is generously sprinkled with coarse salt and dill seeds. The top layer is covered with gauze, put a circle with a load and left at room temperature for several days. When they settle, it will be possible to report a new layer, if necessary, add oppression, and then put it in the cold.

Mushrooms without boiling will be ready after 1,5-2 months

Terms and conditions of storage

The shelf life of salted mushrooms without cooking will depend on the container in which they were salted. If this is a tub, a voluminous barrel, then a cellar will be required for storage. Salted mushrooms in jars under lids will stand in the refrigerator for up to a year, and at room temperature for several months. If you store pickles in the winter on the balcony, you need to prepare wooden boxes for the jars and insulate them so that they do not freeze, otherwise they will lose their taste and aroma.

Conclusion

Salting milk mushrooms without cooking means taking care of preserving all the nutrients, vitamins and minerals in the product. So many experienced housewives prefer to harvest. Before salting, they should be thoroughly cleaned using a brush and running water. You should also consider the storage of the product in advance. For salting these mushrooms, many spices and fragrant preparations to the taste of the hostess are perfect.