Salted crunchy milk mushrooms: recipes for winter pickling in a cold way, in jars

Every housewife knew the recipes for crispy salted mushrooms in Our Country. Ancestors considered this mushroom the only one suitable for salting and respectfully called it “royal”. Fleshy, juicy mushrooms, harvested for the winter, decorated the table until the next season of “quiet hunting”, they were served during fasting.

How to salt milk mushrooms so that they are crispy and fragrant

There are several ways to prepare salted mushrooms at home: hot, cold, dry salting. Experienced housewives know that hot salting is not suitable for getting a crispy snack; after heat treatment, the fruiting bodies lose their elasticity and fragility.

Many are afraid to make mushroom preparations for the winter in order to prevent botulism or poisoning. To prevent such situations, it is important to know the rules of preparation. The main preservative in the cold salting method is table salt. Its quantity depends on the weight of the main raw material. On average, 1 g of salt is taken per 40 liter of water.

Preference should be given to coarse grinding

For salting, they take enameled dishes, for example, pots or buckets, as well as wooden tubs and barrels, glass jars.

To prepare the mushrooms, perform the following steps:

1. To quickly clean forest gifts from litter, they are soaked for a couple of hours in water.
2. Then they are cleaned with a dish sponge or a stiff brush.
3. Cut off the legs.
4. Hats are folded into a container so that they look down.
   Important! Milk mushrooms are conditionally edible. They contain a substance with a very bitter taste. Therefore, before harvesting, the hats must be soaked.
5. To fill with water.
6. Press on top with a load so that the hats do not float.
7. Soaking time – 2-3 days. At this time, the water is changed to drain the bitter substance. Do this several times a day.

How to pickle crispy milk mushrooms according to the classic recipe

Salted milk mushrooms prepared according to this recipe are crispy and fragrant, as they are not subjected to heat treatment. They can be boiled before salting, but keep in boiling water for no more than 5-7 minutes. So they will soften, but the snack will remain crispy. It requires:

• 1 kg of mushrooms;
• 40 g of rock salt;
• 1-2 bay leaves;
• 1 small bunch of dill;
• 5-6 garlic cloves;
• 1 horseradish root;
• peppercorns to taste.

If the milk mushrooms are not completely filled with brine, they may become moldy.

How to cook salted mushrooms:

1. First of all, make a mixture for salting: combine chopped garlic, horseradish root, dill and parsley, add pepper and salt. Mix all.
2. Take sterilized jars. Sprinkle the bottom with curing mixture.
3. Spread a layer of soaked hats on top. Then add seasonings again and so alternate mushrooms and spices.
4. Lightly press the contents of the jars with a pusher so that no air remains between the caps.
5. Place oppression at the top, cover with gauze or a towel.
6. After a day, the workpiece should start the juice. If it is not enough, you need to change the load, take it heavier.
7. Seal the container with capron lids. Put in a cold room. You can taste the crunchy salty snack after 40 days.

Salted crunchy milk mushrooms for the winter in jars

The advantage of this recipe is that it virtually eliminates the development of botulism. The blanks are not under the lids. To pickle amazing crispy milk mushrooms, you need to take:

• 1 kg of mushrooms;
• 1 st. l. salt with a slide;
• 10 peas of black and allspice per layer of mushrooms in a jar;
• 5 garlic cloves per layer of mushrooms.

Hats and legs must be constantly immersed in brine

Step-by-step recipe:

1. Take an enameled container without damage and chips.
2. Cut the garlic into large cubes. Put them on the bottom.
3. Sprinkle with a few peppercorns, lightly salt.
4. Lay out the first tier of mushrooms. Their hats should be directed downwards.
5. Sprinkle each such tier with spices, salt. Their total amount must be distributed so that it is enough for all the mushrooms.
6. The container should not be filled to the very top. From above, press the contents with oppression, the juice should stand out. Make sure that he hides the fruiting bodies. Cover the dish with a soft cloth.
7. Take the workpiece to the cold and leave for 1,5 months.

How to pickle raw milk mushrooms so that they are crispy

“Royal mushrooms” are valued for their taste and for the fact that they are found in whole families in forest glades. You can pick up a whole basket very quickly, and it takes a little time to harvest crispy salty gifts of the forest.

For salting 1 kg of mushrooms, you need:

• 1 Art. l salts;
• 4-5 garlic cloves;
• 8-10 allspice peas;
• 15 peas of black pepper;
• 4-5 horseradish leaves.

You can not add horseradish, a salty snack will become crispy without it

How to prepare a snack:

1. At the bottom of the pan, throw black and allspice, garlic, salt.
2. Separate the caps from the legs, soak them and put them in a container.
3. Alternately fill the pan with layers of mushrooms and seasonings.
4. Place horseradish leaves on top. They make mushrooms crunchy.
5. Choose a bowl of the right size. Put on top of the milk mushrooms, press down with oppression.
6. Salt for at least 30 days at temperatures from 0 to + 8 ⁰C.

Delicious crispy salted milk mushrooms for the winter with garlic, horseradish and dill

Salting in a cold way allows you to save the maximum amount of useful substances for the winter. For the recipe you will need:

• 5 kg of soaked fruiting bodies;
• 400 g table salt;
• 9 dill umbrellas;
• 20 cloves of garlic;
• 10 bay leaves;
• 10 currant leaves.

If the brine is not enough, you can add a little boiled chilled water

Cooking process:

1. Get clean jars. At the bottom of each of them put a few currant leaves.
2. Lay out the soaked milk mushrooms in layers.
3. Chop the garlic.
4. Shift the layers with dill umbrellas, slices of garlic, parsley. Salt.
5. Compress everything, press it with oppression.
6. Leave for a week. By this time the juice will stand out. It will combine with salt to form a brine.
7. Place a container with salted mushrooms in the basement.

A simple recipe for pickling crispy mushrooms

An easy way to make harvesting for the winter is good because it requires a minimum of effort and a set of the most affordable seasonings.

For cooking you need:

• 6 kg of soaked milk mushrooms;
• 25-50 garlic cloves;
• 400 g table salt;
• 30 g of dill seeds;
• 25 cherry leaves;
• 20 peas of black pepper;
• 10 bay leaves.

Garlic in the recipe is needed not only to give a spicy taste, it has an antibacterial effect.

Actions:

1. Take enamelware for salting.
2. Line the bottom with cherry leaves.
3. Sprinkle salt in a thin layer.
4. Fill the bottom with mushrooms.
5. Salt again, put dill, parsley and garlic.
6. Do a few more layers in the same way.
7. Press everything well, cover with gauze.
8. Place a load on top.
9. To stand out the juice, leave the workpiece for 20 days in a cool place.
10. Then put the salted mushrooms into sterilized glass jars, pour in the resulting brine, cork.
11. Put in a dark cool place for another 50 days.

How to salt milk mushrooms in a barrel so that they are crispy

Traditionally in Our Country, wooden tubs were taken for cold salting. By absorbing tannins, forest gifts became especially crispy and acquired a characteristic aroma. But the main advantage of barrel salting is the ability to add new portions of raw materials as needed.

It is necessary to cook not only products, but also the container itself:

1. Rinse the barrel well.
2. Pour boiling water over and steam with juniper.

Salting requires:

• 5 kg of mushrooms;
• 250 g salt;
• 20 currant and cherry leaves;
• a large bunch of dill;
• optional horseradish leaves.

Wooden barrel – ideal for salty snacks

How to salt:

1. The bottom of the barrel is first covered with cherry, currant, horseradish leaves and dill sprigs.
2. Then add mushrooms caps to the bottom. The thickness of the layer should be about 7 cm.
3. Everyone is salting.
4. Seasonings are again put on them – milk mushrooms.
5. When the barrel is full, it is covered with a clean cloth.
6. They take a plate or a lid of a smaller diameter, put a load on top.
7. After a few days, salted mushrooms settle, you can gradually add new ones.
8. The barrel is placed in the cellar for 40-50 days and they are waiting for the time when it will be possible to treat themselves to crispy salted milk mushrooms.

Salting crispy mushrooms for the winter in brine

This recipe existed long before sterilization was used. Salted mushrooms were harvested and consumed in large quantities – added to pies, soups, eaten with boiled potatoes. For cold salting, for 1 kg of mushrooms soaked in well water, the following products were taken:

• 40 g salt;
• 10 dill umbrellas;
• 4-5 horseradish leaves;
• 4-5 cloves of garlic.

Garlic cloves can be replaced with green tops of the plant, it will give an equally rich aroma.

How to cook salty crunchy forest gifts:

1. Peel and cut the garlic.
2. At the bottom of an enameled container put dill umbrellas, pieces of garlic.
3. Place the soaked milk mushrooms there.
4. Salt. You can add some more garlic.
5. Alternate layers.
6. Cover upside down.
7. Put oppression, for example, a bottle filled with water or a jar.
8. In order for the snack to be salted and not darken, it must be completely immersed in the juice.
9. Leave the container in the kitchen for 2-3 days.
10. Then lay out the salt billet in jars. Cover their bottoms with dill umbrellas in advance. Top up with brine.
11. Send to a cool room.

How to pickle crispy milk mushrooms with horseradish root

Horseradish root gives crunchy salted mushrooms a sharp taste, and cherry leaves – a delicate aroma. For the ambassador you need to take:

• 5 kg of white milk mushrooms;
• 200 g table salt;
• 1 large horseradish root;
• 10 cherry leaves;
• Xnumx head of garlic.

Serving milk mushrooms to the table, you can fill them with oil and onions

How to cook:

1. Pour the cleaned raw materials for 4 hours with cold water. Then drain the liquid, and wash off the mushrooms. Repeat these steps several times.
2. Chop the peeled horseradish root into rings.
3. Divide the garlic cloves into several pieces.
4. Take dishes for salting and put rows of milk mushrooms into it, salt, add seasonings.
5. Cover with a lid, put oppression on it.
6. Leave the workpiece for 36 hours. During this time, mix the contents several times.
7. After the brine appears, shift the snack into jars.

How to pickle delicious crispy milk mushrooms with oak leaves

To treat relatives and friends with crispy salted mushrooms in winter, you need to prepare the following ingredients:

• 1 kg of mushrooms;
• 3 tbsp. l. table salt;
• 1 bunch of dill;
• 5 cloves of garlic;
• 6 peas of black pepper;
• 5 oak leaves;
• 1 sheet of horseradish.

If the amount of brine is insufficient, then the load must be changed to a heavier one.

How to salt:

1. Take a container for salting. Cover it with horseradish leaves.
2. Fold the mushrooms so that the caps look down.
3. Make several layers.
4. Then salt each of them, shift with oak and cherry leaves, dill sprigs, garlic cloves.
5. Cover the top layer with a napkin, put oppression.
6. Leave the container for a month, then distribute the salting into jars and put in the refrigerator.

How to quickly and tasty pickle crispy milk mushrooms in 5 days

To make an appetizing, crispy preparation in 5 days without prolonged soaking and heat treatment, you can use a recipe that requires:

• 2 kg of mushrooms;
• 80 g salt;
• 8 black peppercorns for one layer;
• 2 garlic cloves for a layer;
• 2 bay leaves for a layer.

To the table, the dish can be served with onions and sour cream

Algorithm:

1. Peel the mushrooms, soak for a day, pressing with a small load. Change water several times.
2. Take a wide saucepan, put the fruiting bodies, fill with water. Add a little salt, boil for 20 minutes over medium heat.
3. Drain and cool.
4. Cut the garlic cloves into slices.
5. Sprinkle each fruit body with salt and put back into the pot. Hats should be pointing down.
   Advice! First, you should lay out strong mushrooms of medium size, then – small and cut into pieces, softer specimens.
6. Add pepper, parsley, garlic.
7. Repeat such layers and fill the container, but not to the top.
8. Cover with oppression. To do this, you can take a smaller pot filled with water.
9. Put the workpiece in the refrigerator.
10. After 5 days, crispy salted milk mushrooms can be tasted.

Storage Rules

An important storage condition is maintaining the temperature in the range from 0 to + 5 ⁰C. The quality of the brine must be constantly monitored. If it evaporates, then the losses must be replenished with boiled chilled water. You can keep blanks in the refrigerator for no more than 4 months.

Conclusion

Recipes for crispy salted mushrooms will always come in handy for any housewife for preparing for the winter. Relatives and guests will definitely appreciate her culinary skills. Mushrooms can be served as an independent dish or they can diversify the taste of salads, pastries, side dishes.