Recipes for salting white milk mushrooms hot and cold in jars

Proper salting of white mushrooms makes it possible to preserve mushrooms even in lean years. You can choose the right recipe for salting white mushrooms in a cold way on this page. However, recipes for salting white mushrooms in a hot way are also presented in a wide variety, with different layouts of spices and ingredients.

Among this magnificence, you can choose options for your homemade creations of unique tastes. It is worth saying that hot pickling of white milk mushrooms for the winter is the safest in terms of preventing infectious intestinal diseases. Read about how to properly pickle white mushrooms in a hot way in jars for long-term storage on this page. A huge amount of information has been collected on how to make salting porcini mushrooms for the winter a simple and enjoyable activity that allows you to prepare a healthy and tasty product for your family.

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Salting white mushrooms at home

Usually agaric mushrooms are salted, but sometimes tubular mushrooms are also salted. For salting white mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference being that they are thoroughly washed. So that the washed mushrooms do not turn black, they are dipped in pre-prepared clean salted water. White milk mushrooms are soaked for 3-5 days. The water for soaking is slightly salted so that the mushrooms do not turn sour. It is changed 2-3 times a day. Soaked mushrooms are kept in a cold place. The dishes for salting are pre-treated: glass and enameled (without damaging the enamel) are calcined, the barrels are steamed and scraped, then washed with cold water.

How to salt white milk mushrooms at home (recipe with video)

There are several ways to salt white mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms are not subject to long-term storage due to the large percentage of water they contain. A few days after harvest, mushrooms wither, lose their freshness and juiciness, and become unfit for consumption. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processing into stable food products, i.e. canned, only a few hours after harvest.

A well-chosen recipe for salting a white mushroom will allow you to keep this forest gift longer. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When drying mushrooms, up to 76% of their water is removed from them. The remaining moisture for the development of microorganisms is not enough, which leads to their death.

Before you properly salt white milk mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. During pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and common salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Watch how to salt white milk mushrooms in the video, which shows the whole process in detail.

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Recipes for salting white mushrooms in a cold way

Before salting the white mushroom in a cold way, dill umbrellas, currant leaf and horseradish leaf are placed on the bottom of the cooked dishes, a dense layer of mushrooms is laid with caps down from 5 to 8 cm, sprinkled evenly with salt and spices, then the next layer of mushrooms is laid. When the dishes are full, the mushrooms are covered with a clean linen cloth, then a lid is included in the dishes and oppression is placed on top. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dish, and so on until it is filled.

Milk mushrooms are suitable for cold salting, white podgruzdki. You can salt them both separately and in a mixture. Before salting the white milk mushrooms according to the cold canning recipe, the mushrooms must be sorted out, cleaned of debris, poured with clean water and left for 1-3 hours so that the adhering particles of debris and dirt get wet. Then the mushroom caps must be washed from adhering dirt and rinsed thoroughly in clean water. Before laying the mushrooms on the bottom of the container, you need to pour a layer of salt. Blackcurrant, cherry and oak leaves, horseradish leaves and root, dill stalks are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut off at a distance of 0,5 cm from the cap. Mushrooms should be laid tightly, caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic).

The recipe for how to continue salting white milk mushrooms in a cold way

We continue to study the recipe for how to salt white milk mushrooms in a cold way further, after preliminary preparation of raw materials. So, before salting white milk mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted and washed with running water. It’s time for the magic of the salting process itself.

1. 35–50 g of salt is taken per 1 kg of fresh mushrooms, or, according to old norms, 1,5–2 tbsp. salt on a bucket of mushrooms.
2. From above, mushrooms should be covered with a layer of currant leaves, horseradish, cherries, dill, to protect them from mold, which may appear on the surface of the brine.
3. Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag.
4. For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, lime and dolomite stones, rusty metal objects.

[ »wp-content/plugins/include-me/goog-left.php»]If there is no suitable stone, you can take an enamel pan with intact enamel and fill it with something heavy. The severity of the oppression should be chosen so as to press the mushrooms and force the air out of them, but not crush them. After 1-2 days, the mushrooms will settle and give juice. The whole salting process takes 1,5–2 months, then the mushrooms can be used as food. The room temperature during salting mushrooms should not exceed 6-8 ° C, otherwise they may turn sour or moldy, but should not fall below 0 ° C, because salting is slower at low temperatures. If the mushrooms freeze, they turn black and become tasteless.

It is best to store mushrooms ready to eat at a temperature of 0-4 ° C. The brine should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle and oppression in this solution. If the tub is not full, you can add mushrooms collected later. They need to be cleaned, washed, the legs cut off, then the oppression and the top layer of leaves are removed, the mushrooms are laid on top of the salted ones, as described above, covered again with a layer of leaves so that they completely cover the mushrooms, and the oppression is returned to its place.

Recipe for salting white milk mushrooms in a cold way at home

In order to carry out salting porcini mushrooms at home, you need to prepare the following ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g of salt

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Recipes for salting white milk mushrooms for the winter in jars

Each locality has its own recipe for salting white milk mushrooms for the winter, some of them deserve our attention.

Cold salting of white mushrooms in Belarusian: before salting (and they are salted raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, podgruzdki – 2 days.

Vyatka salting white mushrooms for the winter in jars is distinguished by a preliminary stage: mushrooms are soaked for 5 days.

More Moscow: The pods and pods are soaked in slightly brackish water for 3 days.

Volga: mushrooms are by no means soaked, it is believed that they lose their taste. They are only well washed and immediately salted. The bitterness will go away.

In Oryol: just do not salt raw mushrooms! Be sure to boil it first. They become more fragrant, and softer, and easier on the stomach.

How to salt white milk mushrooms in a hot way

And now it’s time to learn how to salt white milk mushrooms in a hot way, since with this canning option, the shelf life is significantly prolonged.

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 blackcurrant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 garlic cloves
• black peppercorns to taste
• 30 g of salt

For brine:

• 3 liters of water
• 150 g of salt

[ »»] Wash the mushrooms in several waters and remove debris. Prepare a brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkling with salt and shifting with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cold place. After 30-35 days, the mushrooms will be ready to eat.

How to pickle white milk mushrooms in a hot way so that they are crispy

About how to pickle white milk mushrooms in a hot way, in general terms, was described above. And now let’s share the secret of how to pickle milk mushrooms so that they are white and crispy and stored in winter2 as long as possible.

For 10 kg of boiled mushrooms, 450–600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. Cooking time depends on the type of mushroom. Cool in cold water. On the sieve let the water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt. The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room – less. Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week they become usable. The brine during the entire storage period should completely cover the mushrooms in order to avoid mold. If there is little brine and it does not cover the mushrooms, chilled salted boiled water should be added (1 g, i.e. 50 tablespoons of salt, are taken per 2 liter of water). During storage, fungi should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.

Recipe for salting white mushrooms in a hot way

The ingredients for this recipe for pickling white milk mushrooms in a hot way are the following products:

• 1 kg weight
• 5 laurel leaves
• 3 garlic cloves
• 15 g dill seeds
• 5-6 peas of black pepper
• 60 g of salt

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (1 g of salt and 20/1 teaspoon of citric acid per 2 liter of water). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put part of the bay leaves, a few black peppercorns, dill seeds and a clove of garlic, pour salt, lay mushrooms on top in layers, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a load. After a week, close the jar with a lid and put it in a cold place.

How to pickle white milk mushrooms for the winter

Before pickling a white mushroom for the winter according to this recipe, you need to take the following products according to the layout:

For 10 kg of raw mushrooms, from 450 to 600 g of salt (2-3 cups).

And now about how to properly pickle white milk mushrooms for the winter, for this, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or the whole night. The water is allowed to drain in layers, sprinkling each layer with salt, placed in large jars or a barrel. The bottom is covered with salt, the mushrooms are laid (caps down) in a layer of 5–6 cm and again sprinkled with salt. The top layer is sprinkled with salt more saturated, covered with a clean napkin, a wooden circle with oppression is placed on it. After a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms salted earlier in another small bowl. The resulting brine is not poured out, but used together with mushrooms or even without them – it gives a pleasant taste to soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.

Recipes: how to pickle white milk mushrooms in jars at home

It is very difficult to choose the right recipe for pickling white milk mushrooms, since each family has its own taste preferences. Before pickling white milk mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation further on the page.

Dry salting of white grains

Mushrooms prepared – 10 kg; salt – 500 g.

Clean and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, cover with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, are noticeably compacted. As they settle, you can add fresh tribes, sprinkling them with salt until the dishes are full and the settling stops. Mushrooms are ready to eat in 35 days.

Salting blanched white milk mushrooms

For 10 kg of raw mushrooms, 400–500 g of salt (2–2,5 cups), (garlic, parsley, horseradish, dill or celery stalks).

Peeled and washed mushrooms are blanched: placed on a sieve, poured with plenty of boiling water, steamed or dipped in boiling water for a short time to make the mushrooms elastic. Then they are quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.

Salting of soaked and boiled mushrooms

Many agaric mushrooms have a bitter, pungent, or unpleasant taste and smell. These shortcomings are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well.

Mushrooms are put in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top – a load. Dishes with soaked mushrooms are put in the cold, it is better to have a refrigerator so that they do not sour. Soaking time from 1 to 3 days. Water is changed at least once a day.

Sometimes it is better to replace soaking with scalding.

Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms, mushrooms are dipped in boiling water and boiled for 5 to 30 minutes. Water after each cooking or scalding must be poured out. After cooking the mushrooms, the pan should be wiped well with dry salt, washed thoroughly and wiped dry.

Salting of white milk mushrooms and mushrooms in Altai

• Mushrooms – 10 kg
• dill greens – 35 g
• horseradish root – 20 g
• garlic – 40 g
• allspice – 35-40 peas
• bay leaf – 10 sheets
• salt – 400 g

Mushrooms are sorted, cleaned, cut off the leg and soaked in cold water for 2-3 days. Water is changed at least once a day. Then the mushrooms are thrown back on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. A brine should appear above the circle. If within 2 days the brine does not appear, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms gradually decreases by one third. After 20 days, the mushrooms are ready to eat.

White milk mushrooms spicy

• 1 kg weight
• 50 g of salt
• Bay leaf
• Dill seeds
• black pepper to taste

Before pickling white milk mushrooms at home according to this recipe, soak the mushrooms in cold water for 7–8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing foam. Cool the milk mushrooms in brine and arrange in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Close the jars with a lid and store in a cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Milk mushrooms spicy

• 1 kg weight
• 50 g of salt
• Garlic, dill, currant and cherry leaves, bay leaf, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another bowl, pour fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool mushrooms in brine. Put garlic, cloves, pepper at the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the mushrooms with brine and close the jars with lids. Store in cellar or refrigerator. Mushrooms will be ready to eat in 10 days.

Milk mushrooms with onions

• 1 bucket of milk mushrooms
• 400 g of salt
• onion to taste

Wash the mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkling with salt and chopped onion. Press on top with oppression and keep in a cool place for 1,5–2 months.

Small mushrooms with dill

• 1 bucket of small mushrooms
• 400 g of salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkling with dill and salt. Top with salt, cover with cabbage leaves. Do not put pressure. Keep in a cool place for 1-1,5 months. Soak the mushrooms before eating.

Mushrooms with horseradish

• 10 kg weight
• 400 g of salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut off the stems. Soak prepared mushrooms in cold water for 2-4 days. Change water at least once a day. Then throw the mushrooms into a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down on top. If brine is not formed during the day, the load should be increased. After the mushrooms settle, add fresh ones to the container (after salting, the volume of mushrooms will decrease by about a third). Mushrooms will be ready to eat 20-25 days after laying the last batch.

Salted breasts

• 1 kg of boiled grains
• 50 g of salt
• horseradish leaves
• black currant leaves
• spices to taste

Soak the peeled mushrooms for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms as well. Cover with gauze and put a light oppression so that in a day the mushrooms are immersed in brine.

Hot pickled white milk mushrooms in Oryol style

• 1 kg of mushrooms
• 2 st. tablespoons of salt
• 5 peas allspice
• 7 peas black pepper
• red ground pepper
• 20 g dill
• 2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, blackcurrant leaves and dill stalks.

Salted blanched white milk mushrooms

• 10 kg of mushrooms
• 400–500 g salt (2–2,5 cups)
• garlic
• parsley
• horseradish leaves
• dill or celery stalks

Blanch the cleaned and washed mushrooms. To do this, put them in a colander, pour plenty of boiling water over them, keep them for a couple or dip them in boiling water for a short time so that the mushrooms become elastic, not brittle. Then cool quickly with cold water. Throw in a colander, let the water drain. Transfer to the prepared container in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, blanched mushrooms are salted and suitable for consumption. In this way, it is good to salt russula, ringed caps, rows.

White mushrooms sterilized in brine

• fresh firm mushrooms
• lemon acid
• salt

Rinse the peeled mushrooms, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and arrange well dried in jars to a height of 1,5 cm below the edge. Pour in brine (per 1 liter of water 1 tablespoon of salt without top), close with lids and sterilize at a temperature of 100 ° C – 90-95 minutes. Refrigerate the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 °C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 °C).