Milky mushrooms: how to cook, hot and cold salting, how to pickle

It is popular to cook milkers by pickling and salting. During the cooking process, the toxic properties disappear, the product becomes suitable for human consumption.

Milkers require heat treatment and long soaking

How to cook lactic mushrooms

A popular method for preparing lactic mushrooms for the winter is salting. They turn out juicy, crispy, tasty, they are usually served with some kind of side dish.

Drying is another option for harvesting milkers for the winter. The agaric is reluctant to this process, but using a powerful oven or dryer can produce a positive result. Usually, mushrooms are cut into plates and laid out on a wire rack so that they do not come into contact with each other. Ready-made milkers become very light and, subject to all the drying rules, do not contain wet and burnt spots.

Is it possible to fry milkers

The milkers lend themselves to the frying process. To improve the taste, some housewives add garlic, sour cream, onions or spices to the pan. Fried milk mushrooms go well with fried and boiled potatoes.

The best types for frying are considered volnushki and mushrooms, because they do not contain much bitter substance that can spoil the taste.

The secrets of cooking lactic mushrooms

The first step is to get rid of twigs, leaves and dirt. For this, mushrooms are washed with running water or immersed in saline for 2-3 hours. Wormy and damaged specimens should be removed immediately. For the most effective cleaning, you can use a non-rigid brush or knife.

When salting milkers, it is recommended to use enameled dishes. It should not contain traces of chipping, deformations and foreign odors. Before the salting process, it is worth washing the pot, bucket or jar and pour boiling water over the container.

When cooking, it is best to use only hats, as the legs are too hard.

For effective salting, large mushroom hats need to be cut into several small pieces. But you should not grind too much, so as not to get porridge as a result.

Methods for soaking milkers before salting

Traditionally, mushrooms are soaked before the brining process. They are immersed in cold water for several hours to get rid of dirt and bitterness. The optimal soaking time takes a day, while the solution is drained 2-3 times and changed to clean water.

The water level should be such that the hats are completely immersed in it.

How much milk should be boiled

An alternative option for processing mushrooms is cooking. Milky milk in already purified form is immersed in water and boiled for 15 minutes. Then it is removed from the broth and laid out in a colander to allow excess moisture to drain from it.

The classic recipe for salting milkers in a cold way

The easiest and most convenient method of pickling mushrooms is the cold method. When preparing milkers in this way, the hostess does not need to stand at the stove for a long time. It is enough to soak the mushrooms, lay out in layers and leave for several days under a heavy load. This salting method is good for mushrooms, which after the procedure retain their taste.

Ingredients:

• 1 kg milkweed;
• 2 Art. l salts;
• garlic, horseradish leaves, oak, currant – to taste.

Step-by-step cooking:

1. Remove dirt, wash and clean the main ingredient.
2. Separate the caps and place them in a container.
3. Pour the mushrooms with water, completely immersing them in the liquid.
4. Set oppression and withstand it for a day.
5. Drain the solution, remove the caps and rinse under water.
6. Lay the leaves in an enameled container, and then a layer of hats.
7. Alternate layers of “mushrooms – salt” as long as the size of the container allows.
8. Lay the greens on top in a dense layer, cover with gauze, create oppression and put the container in a cool place for a certain time.
9. After a set time, the milkers can be transferred to jars, closed with lids and put away in the basement or on the balcony.

In order to understand how much to keep mushrooms under oppression, it is worth understanding their appearance. Milk mushrooms require 30 days of being under oppression, and mushrooms – 5 days. After the deadline has expired, the pickle can be safely served at the table.

Waves should be under load for about 40 days

How to salt milkers in a hot way

The hot method is great if you want to serve the finished dish to the table in the near future. Usually the period of time that is spent on salting takes about a week. This method is worth salting milk mushrooms.

Ingredients:

• 1 kg of mushrooms;
• salt, spices, herbs – by doing and to taste.

Step-by-step cooking:

1. Wash, clean and immerse the milkers in cold water for a day for soaking.
2. Remove the main salting ingredient, rinse and put in an enamel pan.
3. Boil mushrooms for 20 minutes.
4. Arrange in jars, make oppression and put away for a week in a cool place.

After 7 days, the mushrooms are ready to serve.

Milkers must be completely immersed in brine

How to salt lactic mushrooms with dry salting

Often people do not have the opportunity to resort to boiling or infusing mushrooms. In this case, dry salting will come to the rescue. You can pickle the milky mushroom in food plastic bags or ordinary jars.

Ingredients:

• 1 kg milkweed;
• 30 g salt;
• 1 clove of garlic;
• fresh dill, spices – to taste.

Step-by-step cooking:

1. Sort the mushrooms, remove debris and wipe them with a damp cloth.
2. Pour them into a container in one layer, salt and repeat the alternation.
3. Put greens and chopped garlic on top.
4. Cover with a plate and set the weight.
5. Remove salt from refrigerator.

In the process, the mushrooms will give juice, which is why they will be immersed in such a brine in the future. After 30-45 days, the milkers will be ready for use.

Under the yoke, the mushrooms will lose volume and it will be possible to add a new portion

How to salt milkers for the winter in jars

Salting mushrooms directly into jars is a rational salting method. The hostess does not need to use additional dishes and subsequently transfer the milkers into glass containers. Containers are recommended to be sterilized or at least doused with boiling water. The milky salting recipe involves the use of a hot method.

Ingredients:

• 2 kg milkweed;
• 250 ml of water;
• 4 tbsp. salts:
• 2 laurel leaves;
• 6 peas of fragrant black pepper;
• 4 currant leaves;
• 1 tsp dill seeds.

Step-by-step cooking:

1. Boil the peeled and soaked mushrooms for 15 minutes in a solution of water, pepper, salt, spices and dill.
2. Arrange the salting in glass containers, pour the resulting broth.
3. Roll up the jars, wait for them to cool and send them to the basement or cellar for 1,5-2 months.

Containers with mushrooms can be stored in the refrigerator, so this method is suitable for those who live in apartments.

Hot salting of milkers with dill and garlic

For pickles, it is recommended to take several different types of milkers. Young mushrooms are most suitable.

Ingredients:

• 1 kg of boiled milkers;
• 50 g coarse salt;
• 2 cloves of garlic;
• dill, horseradish, currant, oak leaves – to taste.

Step-by-step cooking:

1. Remove dirt from mushrooms, wash and clean them.
2. Cut off the stems and place the caps in a soaking container.
3. Pour the mushrooms with cold water so that they are completely immersed in the liquid, and leave them for a day under oppression. It is recommended to change the water twice during this time to remove bitterness and remaining dirt.
4. Boil the milkers for 15 minutes, and then cool without draining the broth.
5. Wash the herbs under running water and peel the garlic.
6. Put dill and horseradish, currant and oak leaves on the bottom of the container so that they completely cover the bottom.
7. Lay out a layer of hats so that the plates are directed upwards.
8. Sprinkle the mushrooms evenly with salt and add a little garlic.
9. Continue to lay out the milkers in layers and add salt until the mushrooms run out, not forgetting the garlic.
10. Make the top layer the same as the very first.
11. Make oppression with a wooden board or plate, place the load and cover the container with a clean rag.
12. Remove the mushrooms in a cool dark place with a temperature not exceeding 10 degrees.
13. After a week, smell and taste the mushrooms. If all processes have been performed correctly, then the smell of fermentation, which is characterized by acid, should appear. If it is absent, this means that the milkers are oversalted, they must be removed from the container and rinsed with water.
14. After 10 days, the bottom layer will be ready to eat.

Salty milkers should be laid out in glass jars and put in a cool cellar.

Mushrooms are recommended to be served with potatoes, onions or green onions.

The classic recipe for pickled milkmen

Pickled mushrooms can act as an additional component or even a separate dish.

Ingredients:

• 500 g of boiled milkers;
• 2 tsp. salts;
• 1 Art. liter. sugar;
• 50 ml of vinegar;
• 2 laurel leaves;
• 5 peas of sweet pepper;
• 3 pcs. carnations;
• 1 tsp mustard seeds.

Step-by-step cooking:

1. Wash the mushrooms, peel and rinse again.
2. Boil them in water for 15 minutes with the addition of salt.
3. Strain and rinse, and then pour water, the level of which should be higher than the mushrooms.
4. Add all other ingredients and boil for 15 minutes.
5. Allow the solution to cool to room temperature, and then pour into jars and roll up.

Pickled milkers can be stored in the cellar for a long time and delight households with their taste and aroma

How to pickle lactic mushrooms with star anise               

Recipes for marinating mushrooms allow you to cook edible lactic acid with star anise.

Ingredients:

• 1 kg milkweed;
• 500 ml of water;
• 3 pcs. star anise;
• 3 laurel leaves;
• 3 peas of allspice;
• 1 tbsp. l. 8% vinegar;
• 1 Art. l salts;
• ¼ tsp citric acid;
• vegetable oil, cinnamon – to taste.

Step-by-step cooking:

1. Wash and clean the main ingredient by cutting off the legs.
2. Take an enamel pan, put mushrooms in it and boil for 15 minutes.
3. Transfer the main component to a colander and let the water drain.
4. Pour water into another container, salt and bring to a boil.
5. Add star anise, pepper, leaves and citric acid and cook for half an hour.
6. Transfer the mushrooms to 0,5 l jars, pour over the marinade prepared in the previous step and pour in the vinegar.
7. To avoid the formation of mold, it is worth pouring a few drops of vegetable oil into the jar.
8. Close lids and cool to room temperature.

Containers with pickles should be stored strictly in a cool place.

The bright color and aroma of mushrooms makes the dish very appetizing.

Storage Rules

Storage plays an important role. If the rules are not followed, a tasty pickle will lose its positive qualities and will be unusable:

1. If the mushrooms are transferred to jars, then they must be completely covered with brine, which is formed during boiling or infusion.
2. The temperature of the room in which the pickle is stored should not rise above +6 degrees. It is desirable to exclude possible differences.
3. For storage of salting, do not use dishes made of plastic, aluminum or clay. These materials tend to react with the food used for cooking, with negative consequences.
4. Some housewives pour a small amount of vegetable oil into jars of mushrooms to prevent mold and extend the shelf life of the product.

Pickles are served both at the everyday table and on the occasion of the celebration

Conclusion

You need to cook milkers according to certain rules. Mushrooms have a lot of useful trace elements, including vitamins of classes and PP. With proper preparation, the valuable properties of the product are preserved and fill the human body with a supply of energy.