Pickled milk mushrooms: recipes for the winter, cold and hot cooking methods

Pickled milk mushrooms are the best cooking option for preparing these amazingly tasty and nutritious gifts of the forest. Dense crispy pulp, delicate mushroom flavor will be a real highlight of the table. Indeed, in pickled form, these mushrooms are most often served as an independent dish, the best side dish for which will be potatoes.

Traditional pickled milk mushrooms are cooked hot or cold. To cook mushrooms correctly, you should familiarize yourself with the features of the process and a step-by-step recipe.

Features of fermentation of milk mushrooms

Milk mushrooms belong to the class of conditionally edible mushrooms, and therefore you can’t just fry them in a pan. With this method of preparation, the poisons in them are not destroyed, such a dish can be hazardous to health.

To get rid of poisons, before cooking they need to be cleaned of dirt, rinsed thoroughly, soaked and boiled. Only after such procedures can you cook different dishes.

The mushroom belongs to the Syroezhkov family. Its uniqueness is that it contains vitamin D of plant origin. In addition, this species competes with meat in terms of protein content, which means that the dishes are very satisfying and healthy.

The product also contains a high content of vitamin PP. The chemical composition is quite rich in useful elements: ascorbic acid, calcium, iron, molybdenum, zinc, silver, cobalt, copper. According to the content of vitamins PP, D and calcium, the value of mushrooms surpasses butter.

In addition to these features, milk mushrooms have a healing effect. There are substances in the composition of mushrooms that can stop the reproduction of the Koch bacterium, which causes tuberculosis.

Before you go on a quiet hunt, you should take into account some features of the further processing of forest gifts:

• at the slightest doubt about the edibility of mushrooms, it is better not to take them, some poisonous specimens that mistakenly got into the basket can poison all the mushrooms that are next to them;
• the shelf life of mushrooms is very short, fresh specimens must be cooked no later than 4 – 6 hours after they are collected;
• it is allowed to extend the storage time to 12 hours, for this, the mushrooms are placed in a colander or sieve, covered with a damp cloth and sent to the refrigerator or a cool room, it is important to ensure that the cloth does not dry out completely.

Milk mushrooms have a subtle mushroom aroma. The characteristic milky juice at the break of the pulp has a pronounced bitterness. One of the ways will help get rid of it: pre-boiling or soaking.

In addition to white mushrooms, black mushrooms are also found in the forests, similar in chemical composition.

Fermentation (salting) of mushrooms allows you to save all the useful substances in them, and pre-treatment to get rid of toxic components.

How to cook pickled milk mushrooms for the winter

To prepare pickled mushrooms with a light, vigorous note, you can use one of the salting methods: hot or cold. Most cooks cut them into pieces before cooking, which are convenient to chop on a fork. Many people prefer to ferment exclusively hats.

What will be the mushrooms, chopped or whole – a matter of taste. The main thing is to approach the cooking process correctly. Recipes for pickled mushrooms for the winter do not require special ingredients. Salt is used coarse, not iodized.

Salted in jars or oak barrels, as they did in the old days. For pickling in barrels, you need a well-equipped cellar. Spices are added to taste.

Pickled milk mushrooms in a hot way

Hot fermentation consists of the following steps:

• soaking;
• boiling;
• salting

An important step is soaking. Since milk mushrooms have dense flesh, unlike other types of mushrooms, they are soaked before pickling for several days at room temperature. So that at the same time they do not float up and are completely covered with water, a load of light weight is placed on top of them.

The soaking process can take up to three days. The water takes on a dark color. After a day of soaking, check for hardness, change the water and leave for another 24 hours. By the end of 3 days, mushroom caps should not be hard, but elastic, but at the same time retain elasticity.

Cooked mushrooms are crispy and elastic

Milk mushrooms are boiled in salted water. In the process, periodically remove the foam with a slotted spoon. The mushrooms are ready when they have sunk to the bottom of the pot and the water is clear. After that, they are thrown back into a colander or sieve to glass the liquid.

They are placed in pre-sterilized dry jars – you need to place the product as tightly as possible. The laid layers are sprinkled with salt and spices. Garlic is cut or sent to jars in slices. The amount of spices and garlic is determined by taste.

Pickling milk mushrooms in a cold way

With this method of cooking milk mushrooms go through the stages of soaking and salting, bypassing boiling. This recipe differs from the hot method in the waiting time. The preparation process – cleaning and soaking is carried out according to the same rules as for the hot method.

Milk mushrooms cooked without boiling can be placed in oak barrels. In the end, they will acquire a special flavor.

For both types of fermentation, the set of products used is the same. At will, you can change the amount and composition of spices. Experienced housewives add them “by eye”.

Ingredients:

• cargo – 10 kg;
• salt – 300 g + for cooking at the rate of 2 tbsp. l. for 1 liter of water;
• Bay leaf;
• black peppercorns;
• garlic;
• dill umbrellas;
• cloves;
• blackcurrant leaves.

Pickled mushroom recipes

Hot fermentation. Step by step recipe:

1. Place the cleaned mushrooms in a container, fill with water and put a load so that they remain in the water.

   

2. Boil at a low boil in salted water, removing the foam. Milk mushrooms are considered ready when they have sunk to the bottom of the pan.

   

3. Drain the mushrooms in a colander to drain the liquid. Pour currant leaves and dill umbrellas with boiling water. Sterilize the jars in which you plan to spread the mushrooms. Lay in layers, legs up, sprinkling with salt and spices. A 3 liter jar requires 100 g of salt.

   

4. Having laid it tightly, press the top layer with a dill umbrella folded into a ring. Close with a polyethylene lid. Store in a cold place. The dish is ready in 25-35 days. You can store milk mushrooms, pickled in hot jars, for 6 months.

   

Cold preparation method. Step by step recipe:

1. Soak according to the general rules. Then lay them with hats down in a basin or dish, sprinkling with salt. Cover with a flat plate, put a load on top. The role of oppression can be performed by a jar filled with water, with a capacity of 3 liters.

   

2. Boil and then cool the brine: for 1 liter of water – 3 tbsp. l. salt. Place the milk mushrooms tightly in prepared dry jars in layers, adding herbs and spices. Top with currant leaves. Pour in cold brine.

   

3. Close the jars with plastic lids and refrigerate. The readiness of mushrooms in 40 – 50 days.

   

A quick way to cook pickled mushrooms.

With this method of preparation, milk mushrooms are elastic with a slight bitterness. Currant leaves in this recipe are replaced with oak.

Step-by-step recipe:

1. Soak the mushrooms briefly in water to make them easier to peel. In boiling salted water (2 tablespoons of salt per 1 liter of water), run milk mushrooms. Add spices to the water (pepper, oak leaves, dill, garlic – optional).

   

2. Cook until the mushrooms sink to the bottom and the water is clear. During the cooking process, periodically remove the foam. Take out the mushrooms with a slotted spoon, place in a colander.

   

3. Place warm mushrooms in prepared jars. Spices do not need to be added. With the water used for boiling, pour the jars to the top. Close with plastic lids, shake so that there are no voids. Send jars to the refrigerator. The dish is ready in 35 – 45 days.

   

Calorie pickled mushrooms

General indicators for pickled mushrooms prepared in different ways look like this:

• preparation time – up to 3 days;
• cooking time – 1 hour;
• waiting time – 25 – 40 days;
• energy value – 17,3 kcal.

BJU:

• proteins – 1,4 g;
• fats – 0,6 g;
• carbohydrates – 1,5 g.

A hearty and healthy dish has a low calorie content, which allows it to be used by those who care about their weight.

A good addition to the dish will be onions.

Conclusion

Pickled mushrooms can be prepared in many ways. If you do everything right, then as a result, after 1,5 – 2 months, an incredibly tasty snack or an independent dish will appear on the table. Serve cold. The best side dish would be potatoes in any form. You can use mushrooms in salads. If the finished product is too salty, it can be soaked before serving.