Salting dry mushrooms (white podgruzdkov) at home for the winter

Since autumn, not only berries, fruits and vegetables begin to be stored for the winter. Mushroom pickers with particular pleasure go to the forest for a “quiet hunt” to pick up mushrooms. Fruiting bodies are salted, dried and various dishes are prepared from them. Milk mushrooms, of which there are many types, are especially popular for salting. And if white and black mushrooms have a rather bitter milky juice, because of which they need long-term soaking, then dry milk mushrooms, also referred to as white mushrooms, are valued precisely for the absence of bitterness. At the same time, you can salt dry milk mushrooms for the winter according to a variety of recipes.

Dry milk mushrooms, salted for the winter, are one of the most delicious cold appetizers.

Is it possible to salt dry milk mushrooms

Despite the fact that dry milk mushrooms are considered inedible mushrooms abroad, in -speaking countries they have established themselves as one of the most delicious representatives of the mushroom kingdom, but on condition that the fruiting bodies were processed with high quality. And the best way to prepare white podgruzdki is conservation. Therefore, salting dry milk mushrooms is not only possible, but even necessary.

Secrets of salting dry milk mushrooms at home

In fact, the method of salting dry mushrooms is not as important as their pre-treatment. And with the most complex recipe with the addition of various spices and spices, improperly processed mushrooms can turn sour or have an unpleasant aftertaste. Therefore, this process requires a lot of attention.

The quality of preservation also depends on which mushrooms were taken. The most delicious salting is obtained from young fruiting bodies, which have delicate, brittle flesh and have not yet had time to absorb a large amount of toxins.

After harvesting the fruiting bodies, they are thoroughly cleaned of dirt and dried leaves. Then the mushrooms are immersed in water, using a soft brush, they clean off the remnants of the earth from the surface of the cap and leg. Rinse well again under running water.

Do I need to soak dry milk mushrooms before salting

Unlike ordinary milk mushrooms, which have milky juice, it is absent in white loaders. Therefore, these fungi are often attacked by insects. Despite the fact that there is no bitterness in the fruiting bodies, it is still necessary to soak them before salting.

How and how much to soak dry milk mushrooms before salting

Soaking dry milk mushrooms is carried out in cold water for at least 3 days. This procedure helps to remove toxic substances from the fruiting bodies. So that the mushrooms do not sour during the soaking process, the water needs to be changed every 3-4 hours.

Some mushroom pickers even recommend soaking for at least 5 days to completely rid the mushrooms of toxins.

How to prepare a brine for dry mushrooms

When salting dry milk mushrooms in a cold way, brine preparation is extremely rarely required. But if under pressure the mushrooms let out very little juice, then you can supplement the jar. To do this, prepare a brine in the ratio of 1 tbsp. l. non-iodized salt per 1 liter of water. The process itself consists of the following steps:

1. Pour the right amount of water into the pan and put on the stove.
2. Pour salt in the ratio of 1 tbsp. l. for 1 liter of water.
3. Bring to a boil and remove from stove. Allow to cool completely.

You can add spices and bay leaves if you like.

How much dry milk mushrooms are salted

Immediately after salting, dry milk mushrooms, like all mushrooms, should not be consumed. After all, they must be fully saturated with brine and salt. But the salting time may be different depending on the recipe. On average, you can try mushrooms after salting after 25-35 days.

How to salt dry milk mushrooms in a cold way according to the classic recipe

Salting dry milk mushrooms in a cold way allows you to get a very tasty snack. A feature of this method is that the mushrooms are quite crispy.

For a classic cold pickling recipe, you only need white dressings and salt. It must be used non-iodized. The amount directly depends on how many mushrooms are supposed to be salted.

Step-by-step actions:

1. Dry milk mushrooms are sorted, thoroughly washed and soaked for 3 days, constantly changing the water.
2. Soaked mushrooms are dipped one by one in salt and placed in an enamel pan upside down. This procedure is performed with all fruiting bodies.
3. After laying the mushrooms in the pan, they are covered and put under pressure.
4. Cleaned in a dark and cool place for 10 days. During this time, the mushrooms should release juice.
5. After 10 days, dry milk mushrooms are transferred to sterile jars. Hermetically sealed and sent to the cellar for storage.
6. Mushrooms will be ready to eat in about 30 days.

Salted dry milk mushrooms in a cold way are suitable for cooking first and second courses, salads, and also as an independent snack

How to pickle dry milk mushrooms in Altai

Salting white pickles in Altai style is an excellent solution if there were not very many mushrooms collected. This method will allow you to get a tasty and mouth-watering snack. For cooking you will need:

• dry milk mushrooms – 10 kg;
• salt – 400 g;
• dill (greens and umbrellas) – to taste;
• garlic – 5-6 cloves;
• peppercorns – 30 pcs.;
• cloves – 10 buds.

Method of preparation:

1. The main ingredient is washed and sorted. Leave to soak for about 3 days, be sure to change the water.
2. After soaking, the loads are washed again and all the water is allowed to drain. After that, they begin to be placed in a prepared container (you can use a plastic container).
3. Salt, herbs and spices are abundantly spread on every third layer of mushrooms. So alternate until the end.
4. Having filled the container, they put the underpressure circle and the load. If the press is of the required strength, then after 2 days the underpressure circle will be completely covered with brine.
5. After the appearance of the brine, the container with mushrooms is sent to a cool place, covered with a towel.
6. The milk mushrooms will be completely ready after 30 days.

Dry Altai milk mushrooms can be salted directly in glass jars

How to salt dry milk mushrooms with cherry and currant leaves

Milk mushrooms are very fragrant and pleasant in taste, if you add a few currant and cherry leaves when salting.

Ingredients:

• dry milk mushrooms – 4 kg;
• coarse salt – 200-250 g;
• 20 cherry and currant leaves.

Stages of salting:

1. Milk mushrooms are prepared, cleaned and soaked for up to 5 days with a change of water.
2. The container is poured over with boiling water and half of the leaves of cherries and currants are laid on the bottom, sprinkled with plenty of salt.
3. Mushrooms alternate with salt in layers so that the layer of toppings is at least 5 cm.
4. A clean natural fabric is placed on top, then cherry and currant leaves. They put it under pressure.
5. After 5-7 days, the fruiting bodies will settle and release the juice, they can then be transferred to sterile jars.
6. After another 30 days, the snack can be served at the table.

Currant and cherry leaves make the appetizer more fragrant and its taste brighter

Salting dry mushrooms in a cold way with garlic and herbs

Dry milk mushrooms, cold-salted with garlic and herbs, are very tasty and crispy at the same time. And for this process you will need:

• mushrooms;
• coarse salt (3-5% by weight of mushrooms);
• horseradish root and leaves;
• garlic;
• peppercorns (allspice and black);
• greens.

Salting process:

1. Dry milk mushrooms are thoroughly washed with a brush, soaked for 3 days, constantly changing the water.
2. Take an enamel pan and pour boiling water over it.
3. They begin to lay the mushrooms in layers in a saucepan, while rubbing each with salt.
4. Between the layers put chopped garlic, peppercorns and horseradish root. Alternate in this way until the container is filled.
5. Cover with a cotton cloth folded in 2-3 layers on top, horseradish leaves and greens are placed on top. Put under oppression and clean in a cool dark place.
6. As soon as the mushrooms have shrunk (this should happen in 5-7 days), they are transferred to sterile jars, closed and sent to the cellar for storage. After 25-30 days, the snack can be served at the table.

Ready-made salting will certainly please you with an appetizing garlic aroma and delicate taste.

How to pickle white dressings with horseradish leaves and dill

Salting white dressings with horseradish leaves and dill is almost identical to the previous recipe. But in this case, certain proportions are presented, which will simplify the process for those who are just learning how to prepare preservation for the winter.

The ingredients are based on 5 kg of peeled and soaked dry mushrooms. And for this amount you will need the following components:

• coarse salt – 250 g;
• 5-6 peas of allspice and black pepper;
• 6 bay leaves;
• 2-3 horseradish leaves;
• dill – 1 bunch.

The process itself consists of the following steps:

1. The loaders are thoroughly cleaned, washed and immersed in clean cold water for 2-3 days (the liquid must be changed periodically). It is better to cut off the legs of the mushrooms.
2. An enameled pan is prepared, it is poured over with boiling water. Horseradish leaves, dill, bay leaf and pepper (half of the total) are laid out at the bottom.
3. Dry milk mushrooms are laid in layers on top of the hat down. Sprinkle each layer evenly with salt.
4. Greens, pepper, bay leaf and horseradish are again placed on top.
5. Cover with gauze on top, set the load and put in a cool place until the mushrooms completely shrink.
6. As soon as the loads have settled and allowed enough brine, they are sent to the cellar. They will be ready for use in a month (30 days).

Mushrooms with dill and horseradish leaves are very spicy

How to salt white pickles in a barrel

If the collection of white podgruzdkov was successful, then a large crop can be salted in a barrel. For such preservation, it is not recommended to use spices and garlic, then it will delight you with a rich and bright mushroom taste. To harvest 10 kg of dry milk mushrooms, take 2-3 tbsp. coarse salt.

Salting steps in a barrel:

1. Freshly picked mushrooms are well washed, cleaned and lured for 3 days, constantly changing the water.
2. During this time, prepare a wooden barrel. It also needs to be filled with water for 2 days, so that the wood swells and does not absorb the juice of mushrooms.
3. Then, on the bottom of the barrel with a layer of 6 cm, spread the mushrooms with their hats down (the legs can be cut off).
4. Sprinkle generously with salt on top of the mushroom layer. So alternate until the barrel is filled.
5. The last layer is sprinkled with salt more abundantly, covered with a natural cloth folded in 2-3 layers on top. A wooden circle is placed on top and oppression is put.
6. After 4-5 days, the loads will settle and let the juice go, the barrel is removed in a cool place. Mushrooms will be ready only in 30-45 days.

Salted milk mushrooms in a barrel is one of the most delicious preparations with a bright and rich taste.

How to pickle dry milk mushrooms for the winter so that they are white and crispy

It is a pleasure to eat salted mushrooms, but it is doubly pleasant – if the milk mushrooms are fresh – white and very crispy. This is exactly what podgruzdki are obtained if they are salted according to this recipe. It will require:

• 1 kg of fresh dry mushrooms;
• 2-4 cloves of garlic;
• black currant leaves – 4-6 pieces;
• bay leaves – 2-3 pieces;
• Xnumx buds clove;
• 7-8 peppercorns;
• 50 g coarse salt;
• 2 Art. liter. sugar;
• water – 1 l.

pickling process:

1. Mushrooms are washed, cleaned and soaked for 2 days (the water must be changed).
2. After soaking the mushrooms, they begin to prepare the brine. Pour water into a saucepan, add salt to it and put bay leaves, peppercorns. Bring the marinade to a boil, remove the heat and simmer for about 5 minutes.
3. Take a jar of 500 or 700 ml. Fall asleep at the bottom 2 tbsp. l. Sahara. Spread the mushrooms, lightly tamp.
4. Put garlic, currant leaves and cloves on top. Pour everything with hot marinade.
5. Close tightly and leave in a cool dark place. It will be possible to try mushrooms in 25-30 days.

Crispy mushrooms will appeal to guests and households

Salting of dry grains for the winter in banks

The recipe for salting dry mushrooms in a jar is useful for those who first decided to test themselves as a mushroom cook. Such a preparation can be performed in a small amount. In any case, the result will please.

For cooking, you will need the following ingredients:

• dry milk mushrooms;
• salt;
• Dill seeds.

Step by step execution:

1. Mushrooms are thoroughly cleaned and soaked. They need to be allowed to stand in the water, changing it periodically, for about 3-5 days.
2. When the soaking period has passed, pour in water and open the loads in a colander so that all excess liquid is drained. If there are a lot of them, then it is better to transfer them to double gauze, tie the ends and hang.
3. While the water is draining, prepare the jars. They must be sterilized. Then dill seeds and salt are laid out at the bottom.
4. Put mushrooms on top. Alternate again with dill and salt until the jar is filled.
5. With a light touch of a finger, the mushrooms are thrombosed, fixed in this state with the help of hard dill stalks, placing them crosswise.
6. Close the jar with a nylon or polyethylene sterile lid.
7. So pickled mushrooms should stand in a cool place (refrigerator or cellar) for at least 40 days. After that they can be eaten.

Loads according to this recipe in a jar are amazing, in their own juice

How to salt white pickles with dry salting without brine

The dry method of salting white pickles is also one of those that can be chosen for a small amount of mushrooms. The fruiting bodies themselves turn out to be rich in taste and quite crispy, and due to the abundance of salt, they secrete enough juice, so no additional brine is required.

Ingredients:

• white podgruzdki – 2,5 kg;
• medium grinding salt – 200-250 g;
• 4-5 cloves of garlic;
• horseradish root – 100 g;
• cherry leaves – 10 pcs.;
• 7 peas of allspice.

Method of preparation:

1. White dressings are prepared, washed, cleaned and soaked for 3 days, changing the water 2-3 times a day.
2. Prepare the container. It is desirable to sterilize it if glass jars are used, or pour boiling water over it if an enameled bucket or pan is used.
3. Mushrooms are carefully coated with salt and put them on the bottom of the container. Peeled garlic cloves, chopped horseradish root, cherry leaves and peppercorns are placed on top of the layer of podgruzdkov. So alternate layers until the container is filled.
4. Sprinkle the last layer with plenty of salt. Put under oppression and clean in the refrigerator.
5. After 30 days, dry milk mushrooms can be tasted.

Dry salted white toppings remain crispy and very appetizing.

How to salt dry milk mushrooms: a simple recipe without spices

You can salt dry milk mushrooms without adding spices according to the following simple recipe. It will require:

• mushrooms – 10 kg;
• coarse salt – 0,5 kg.

Sequencing:

1. First, the loads are washed, cleaned and soaked for 3-5 days.
2. Then they are placed in a prepared container, each layer is sprinkled with salt.
3. Cover the mushrooms with a cloth and put a wooden circle. From above put oppression.
4. Within 5-7 days, dry milk mushrooms will settle and decrease in volume by 1/3 part. You can add a new portion of mushrooms.
5. White pickles are salted for 35 days, after which they can be tasted.

When salted in a simple way, dry milk mushrooms do not lose their natural aroma and taste.

How to pickle dry milk mushrooms for the winter in large containers

Salting white pickles in a large container is a way out for those who simply love mushrooms and various dishes from them. And the method itself is not particularly difficult and does not require any special culinary skills.

To preserve 10 kg of fruiting bodies you will need:

• non-iodized salt – 500 g;
• cloves of garlic – 5-10 pcs.;
• cherry leaves – 3-4 pieces;
• currant leaves – 3-4 pieces;
• horseradish – 1 sheet;
• black and allspice – 10 peas;
• carnation buds – 2 pcs.;
• dill to taste.

Cooking steps:

1. Clean white podgruzdki soaked for 5 days.
2. They are transferred to gauze folded in several layers and all the liquid is allowed to drain.
3. Fill the bottom of an enameled pan or bucket with fruiting bodies (can be used from food-grade plastic). Sprinkle generously with salt on top. So alternate until the container is filled.
4. The last layer is covered with salt. Then they put a cloth and garlic, pepper, cloves, greens on top. They put a pressure circle and a press.
5. Leave to salt for 35-40 days. Mushrooms during the salting period will settle and let out plenty of juice.

This method of salting is suitable if the harvest of mushrooms turned out to be large.

Storage Rules

There are no special rules for storing salted dry mushrooms. They are also recommended to be stored in a cool, dry and dark place.

If preservation is carried out in glass jars, then they must be sterilized and preferably closed with special metal lids.

Salted loadings in a barrel must be covered with brine, while during storage the conditions for keeping them must not change, otherwise the top layer of mushrooms will be covered with mold.

Ready mushrooms after salting are considered a month later, but their shelf life does not exceed 1 year. Therefore, it is not necessary to harvest white loads in large quantities, but it is better to make a new batch every year.

Conclusion

Salting dry milk mushrooms is not a complicated process, it does not require any special knowledge. Such preservation is within the power of even a novice cook, of course, subject to all the requirements for the preparation of mushrooms.