Salting milk mushrooms in a hot way at home for the winter

Salted milk mushrooms in a hot way for the winter will decorate any table. Despite the simplicity of preparing the dish, vigorous, crispy and very tasty mushrooms are obtained. You just need to stock up on time, because milk mushrooms require special preparation before salting.

Siberians have long called milk mushrooms royal mushrooms.

You can salt white and black milk mushrooms, which are classified as conditionally edible. They are also called milkers for the juice that stands out on the cut. And the Siberians gave the milkers the title of king of mushrooms.

How to salt milk mushrooms in a hot way

Milk mushrooms (milk mushrooms) are conditionally edible agaric mushrooms with a delicate aroma and elastic dense pulp. They contain vigorous milky juice, which has the ability to oxidize under the influence of air and change color.

Equally tasty in preparations for the winter are white and black milk mushrooms. But if you neglect the rules of preparation, then the dish can be dangerous for the digestive system. Therefore, it is important to know how to choose and cook this delicacy correctly.

The best option for pickling mushrooms will be mushrooms picked in the forest with your own hands. If it is not possible to engage in quiet hunting, then it is preferable to purchase the product from reliable, trusted sellers.

You always need to remember the basic rules when picking mushrooms: you need to collect them in environmentally friendly areas and do not take those that are in doubt.

First, milk mushrooms are cleaned of earth, dry leaves and other debris. You can do this with a toothbrush, but be very careful not to break the mushrooms. Then wash in running water. Wormy and rotten specimens for salting are not suitable.

To pickle milk mushrooms in a hot way according to all the rules, they must first be soaked in water.

They do it this way: milk mushrooms are placed in a wide container, poured with cold water. In order for the mushrooms to be completely in the water, they are pressed down on top with a saucer of a slightly smaller diameter than the container itself. So leave milk mushrooms for a day. Water is changed every 4 hours.

After a day, the water is drained. It is worth paying attention to the water (its transparency) and the condition of the mushrooms. If the water is dark and the milky pulp is hard, then the soaking is repeated.

The soaking procedure is repeated 2-3 times, each time leaving the container for a day. In the process of soaking, black milky ones acquire a lilac hue, and white ones become bluish. This is normal.

When soaking, the mushrooms are pressed down with a load

Soaking will make the milky elastic, which will allow them to retain their shape, relieve bitterness. In the future, whole milk mushrooms are salted or cut into pieces if they are very large.

After soaking is completed, start salting. You can salt milk mushrooms in a cold and hot way. In the latter case, boiling is used, and therefore this option is considered hot.

Together with these mushrooms, you can pickle volnushki and mushrooms. Prepare them in a similar way. The taste of such a neighborhood only wins.

To give the dish a special flavor, fragrant herbs and spices are used: dill umbrellas, laurel, black pepper (peas) and garlic. Salt for cooking need not iodized, coarse grinding.

How to cook brine for mushrooms in a hot way

The milkers placed in jars are poured with brine, in which they were previously boiled. Preparation of brine: pour water into the pan, add salt at the rate of 2 tbsp. l. per liter of water and bay leaf. When the water boils, put the mushrooms in the pan and boil until they sink to the bottom, and the brine becomes transparent.

You need to boil milkers in a spacious container, not forgetting to remove the foam

Typically, the boiling time ranges from 20 to 30 minutes. After the milkers are ready, they are thrown into a colander. The brine will be needed in order to fill them with mushrooms.

In the traditional recipe for hot cooking, milkers are blanched or boiled in water, and the brine is prepared separately. In this case, salt is taken in 3 tbsp. l. for 1 liter of water. Soaking is not carried out, so the dish turns out vigorous, with a slight bitterness.

How to pickle milk mushrooms in a hot way according to the classic recipe

As a container for salting, wide-mouthed enamel containers or oak barrels are used, which are pre-washed with soda and dried in the sun.

For cooking you will need:

• freshly picked milkers – 2,5 buckets;
• water – 6 l;
• salt – 18 tbsp. l. with a slide;
• bay leaf, black peppercorns – 1 pack each.

Clean and wash mushrooms. For heavy soiling, soaking in water for several minutes is allowed in order to get rid of dried leaves and dirt.

In a large container, for example, an enameled bucket, pour water and bring it to a boil. Then put the prepared mushrooms into it. Blanch milk mushrooms in boiling water for no more than 5 minutes, not forgetting to remove the foam.

Throw milkers in a colander and prepare a brine: boil water with the addition of salt at the rate of 3 tbsp. l. per litre. Remove the brine from the stove.

Put bay leaves, peppers in pre-prepared jars and start laying mushrooms with hats down. Pour hot brine into jars. Let the liquid seep down and add the brine. After that, close with polyethylene lids.

Hot method without brine: lay layers, sprinkle each with salt

After some time, when the jars of mushrooms have cooled, the lids should be opened and the liquid level checked. Top up with brine as needed, close and take out to a cool room. The dish is ready to serve in 40 days.

How to pickle milk mushrooms in a hot way for the winter in jars

Salted milk mushrooms are prepared in a hot way in two versions: with preliminary soaking, sprinkling layers with salt, or simply pouring brine. Both options involve boiling mushrooms.

For salting in jars, medium-sized milkers are suitable. Large ones will have to be cut into 2 – 4 parts so that they are easier to put in dishes. Prepared milk mushrooms are boiled in salted water (2 tablespoons per 1 liter). When the milkers sink to the bottom, they are ready for salting.

It is necessary to throw the mushrooms into a colander so that the liquid from them is completely drained. Depending on the chosen option, the mushrooms are laid with their legs up, sprinkling each layer with salt, adding spices, pouring brine. Salt is taken at the rate of 30 g per kg of milk mushrooms or per 1 liter of water.

In this version, they are used as aromatic additives:

• black currant leaves;
• dill (umbrellas);
• cloves;
• garlic;
• pepper;
• Bay leaf.

Milk mushrooms salted according to this recipe are ready to serve in 25 to 35 days.

A simple way to salt mushrooms in a hot way

Despite the fact that milk mushrooms do not differ in a pronounced mushroom aroma, salted in a simple way without additional components, they turn out to be crispy and very tasty.

The main thing in such an appetizer is the delicate aroma of the milkers themselves and their exquisite taste. For cooking, you need a container with a wide neck, oppression (load). For 1,5 kg of mushrooms – 6 tbsp. l. salt.

Laying in jars should be as dense as possible so that voids do not form.

Cleaned, washed milk mushrooms are soaked in water for 2 days with a periodic change of water after 4 hours. Then milk mushrooms are boiled in boiling water according to the general rules. The boiling time will be half an hour.

Milk mushrooms are laid, sprinkling each layer with salt. The upper one is covered with gauze, oppression is placed on top. The container is placed in a cool room for a month. After 30 days, the snack can be packaged in jars and sent to the cellar, or you can serve it to the table and eat it with pleasure.

Hot salting of raw milk mushrooms

In numerous sources offering culinary recipes, you can find a variety of formulations and names. Salting raw mushrooms in a hot way involves boiling mushrooms, bypassing the soaking process.

To do this, peeled dry milkers are sent to boiling water, adding so much salt so that its taste is noticeable. After half an hour of boiling, recline in a colander so that the glass liquid is completely. In this recipe, salt is added in an amount of 50 g per 1 kg of mushrooms.

Mushrooms for salting should be laid with hats down

Currant leaves, cherries, dill seeds and chopped garlic are placed at the bottom of the container, a layer of salt (2 tablespoons) is poured, then milk mushrooms. Sprinkle each layer with salt. The top is additionally covered with horseradish leaves.

Cover with gauze and put the load. The filled container is placed in a cold place for 45 days. During this time, the mushrooms will actively secrete juice. It should cover the mushrooms completely. If there is not enough juice, you can add cold boiled water to the container.

How to deliciously pickle milk mushrooms in a hot way with garlic and dill

Peeled milk mushrooms are boiled in boiling water for about 20 minutes. The water in which the mushrooms were boiled is drained.

Dill umbrellas are poured with boiling water, garlic is cut into slices. The amount is determined by taste. Garlic cloves are placed at the bottom, salt is poured. Layers sprinkled with salt are shifted with dill. On the laid milkers, they must put a load and take it out to a cold place.

A month later, the snack can be packed in jars and served at the table, a minimum of ingredients will make it fragrant and tasty

Milk mushrooms hot-salted with vinegar

The cooking option with the addition of vinegar is similar to the pickling process. The difference from the classical method lies in the boiling time and storage conditions of the dish.

Milk mushrooms are prepared according to general rules with soaking for 2 days. And boil for a short time: 15 – 20 minutes, but twice. First time in water, second time in marinade.

To prepare the marinade for 1 liter of water you will need:

• salt – 2 tbsp. l .;
• sugar – 1 Art. l .;
• peppercorns black and allspice, 10 peas each;
• bay leaf – 3 pcs.

Salt, sugar and spices are added to the water. Bring to a boil over low heat, after which milkers are boiled in this marinade for 15 minutes. Boiled milk mushrooms are packed into jars, filled to the top with marinade. Pour a teaspoon of vinegar into each jar up to 1 liter. Roll up with tin lids, turn over and wrap until completely cooled.

Appetizer is considered ready after 1 – 2 weeks

Milk mushrooms hot-salted in brine

Cooking in brine is not much different from the classic one in terms of the composition of the components and the cooking algorithm.

The proportions of water and salt are used based on the classic cooking recipe. As fragrant additions, you need to take: garlic, dill, cherry and currant leaves. The addition of oak leaves or horseradish is welcome.

Horseradish leaves add spice to the dish, and mushrooms help maintain their inherent elasticity.

Salt and spices are put in water and put the pan on the fire. Mushrooms are laid out in a boiling marinade, boiled over low heat for 15 – 20 minutes. Laying in jars, sprinkle each layer with a small amount of salt.

Jars with mushrooms are filled with brine to the very neck and closed with plastic lids.

Hot salted milk mushrooms in a bucket with horseradish and currant leaves

For hot pickling in a bucket, use a simple proven recipe. Initially peeled milk mushrooms are soaked for 2 days, changing the water.

At the end of the soaking process, cooking will be required for 10 to 15 minutes. Thanks to the short cooking time, they are elastic and crispy. And the piquancy of taste will be emphasized by horseradish and blackcurrant.

Leaves previously scalded with boiling water are placed in a bucket. Then – layers of milk mushrooms, sprinkled with salt. For 1 kg of milkers, 70 g of salt will be needed.

Press down with oppression and let stand for about 1 month in a cellar or other cool place

Milk mushrooms, hot-salted without soaking

In the preparation of pickles, you can do without soaking. If this process seems time-consuming and lengthy, experienced chefs advise replacing it with boiling and preparing brine.

After boiling, mushrooms can be poured with brine, or you can boil them again. Cooking time in this case is reduced to 10 – 15 minutes.

How to salt milk mushrooms in a hot way in a saucepan with cherry leaves

Salting milk mushrooms with cherry leaves is recommended by analogy with the recipe for mushrooms with horseradish leaves.

Milkers are soaked, boiled for 15 – 20 minutes, thrown into a colander

Lay cherry leaves in the bottom of the pot. They contribute to the preservation of the elasticity of the pulp of mushrooms. Pour salt and lay the milk mushrooms with a hat down, sprinkling with salt.

For 5 kg of milkers, 15-20 cherry leaves will be needed. Be sure to put under oppression and leave in a cool place. The waiting time will be 30 – 35 days.

Salted milk mushrooms in a hot way

Milk mushrooms are moderately spicy, crispy and not very salty. For a lightly salted snack you will need:

• dairy products – 1 kg;
• salt – 40 g;
• peppercorns – 10 pcs.;
• garlic – 3 cloves;
• Dill seeds;
• Bay leaf;
• crap root.

Soaking lasts 2 – 3 days. Boiling – 10 – 15 minutes. Milkers are placed in jars, sprinkled with salt, adding spices. A piece of horseradish and garlic are finely cut and sent to a jar.

Having tamped the mushrooms so that there are no voids left, salted boiled water is added from above.

Close with plastic lids and send to the refrigerator for a month

A very easy way to pickle mushrooms in a hot way

Recipes in which soaking is not used or its time is reduced allow you to cook the dish in the shortest possible time. This method is very simple.

Ingredients:

• dairy products – 3 kg;
• salt – 20 tbsp. l. for 1 liter of water;
• black peppercorns – 10 pcs.;
• oak leaves – 5 – 7 pieces;
• garlic – 5 cloves;
• dill umbrella – 5 – 7 pcs.

Prepared mushrooms are soaked for 1 hour. Mushrooms are put into boiling water with the addition of salt and spices and boiled for half an hour over low heat.

The top layer is compacted by adding dill umbrellas or horseradish leaves.

Milk mushrooms are placed in a jar. Strain the brine and bring to a boil. Hot brine is poured into a jar, covered with a plastic lid and put in the refrigerator. The dish can be served at the table after 40 days.

After how many days can you eat hot pickled milk mushrooms

As a rule, the readiness of mushrooms occurs at the end of the process. Hot-salted milk mushrooms are eaten no earlier than 25 to 30 days later. Some recipes have a longer wait time.

It is important that after opening the jar, voids do not form in them, and the mushrooms always remain in the brine. It is for this reason that it is recommended to use small containers for salting.

Storage Rules

To prevent the blanks from spoiling, it is necessary to store in the cellar or refrigerator. The shelf life for such dishes is several months, so milk mushrooms safely hibernate, subject to the temperature regime.

Another important point affecting storage is the preparation of containers. Jars and lids must be thoroughly washed with soda. The same applies to enamelware and wooden containers. Tubs and barrels after washing put to dry in the sun.

Conclusion

Salted milk mushrooms in a hot way will turn out tasty and crispy if you cook them according to all the rules. The cooking algorithm for each of the recipes is very similar. Despite the painstaking process, the result is always excellent.