Salting (salting) milk mushrooms in a cold way at home: recipes for the winter

Salted milk mushrooms in a cold way – a traditional recipe that is popular with housewives. Delicious crispy salting is able to win the heart of all households and become a pleasant addition to the everyday or festive table.

The finished dish can be decorated with herbs and pickled onion rings.

How to salt milk mushrooms for the winter in a cold way

The preparation process is an important stage, skipping which it is easy to make a lot of mistakes and spoil the dish. Washing is a must. It is important to carefully inspect the mushrooms for contamination so as not to miss the leaves and branches.

Since only caps are involved in the salting process, special attention should be paid to them. Use a soft brush to remove dirt.

Parts that look ugly and suspicious should be cut out with a knife.

To prevent unpleasant bitterness, it is required to soak the product in water. The caps should float completely in the liquid. They are recommended to be left for several hours or even days. It is necessary to prepare in advance the load that will provide oppression.

In what dishes can you salt milk mushrooms in a cold way

The choice of dishes plays an important role in salting. It is worth giving preference to glass and enameled jars, pots and buckets. The container must be clean and free from foreign odors. There should be no chips or other mechanical damage on enamelware.

Many housewives use glass bottles for salting for practical reasons.

How to prepare pickle for milk mushrooms in a cold way

When soaking, you need to prepare a special brine. It is made from water and salt. The standard method involves the use of 10 g per 1 liter. In some recipes, the solution is supplemented with citric acid at the rate of 2 g per 1 liter of liquid.

When mushrooms that have undergone soaking are taken out and re-immersed under the load, they begin to compact and release juice. It is best to use this particular composition when salting.

How much salt to put in milk mushrooms when pickling in a cold way

When preparing salting in a cold way, it is important for the hostess not to overdo it with salt. In most cases, cooks pour 1 tbsp. l. per 1 kg, then the pickle is tasty and balanced.

At what temperature to salt milk mushrooms in a cold way

Cold water is used for cooking. At the same time, salting is placed in a cold room, where the temperature should not exceed + 5-7 degrees.

The classic recipe for salting milk mushrooms in a cold way for the winter

Ingredients:

• 2 kg of mushrooms;
• 4 Art. l salts;
• 5 cloves of garlic;
• peppercorns, bay, oak and currant leaves – to taste.

Step-by-step cooking:

1. Rinse and soak the main product in water.
2. Put the hats in a pot or bucket, salt and repeat the previous layer.
3. Sprinkle with spices at the end.
4. Cover the container with a lid and place a load on top.
5. Leave everything in this position for 7 days.
6. Transfer to jars and pour over the juice obtained after oppression.
7. Roll up containers and store them in a cold room.

Salting can be used with various side dishes, served at the festive table

Recipe for salted mushrooms in a cold way in a saucepan

Ingredients:

• 1 kg of white milk mushrooms;
• 2 Art. l salts;
• 5 cloves of garlic;
• 5 things. allspice peas;
• dill, oak leaves, cherries, horseradish – to taste.

Step-by-step cooking:

1. Clean and wash the main product by cutting off the legs from them.
2. Cut large pieces into 2 pieces.
3. Pour into a bowl and cover with cold salted water. Usually the solution is made in ratios of 1 tbsp. l. for 2 l.
4. Soak the main component of the pickle for 3 days, draining the water 2 times a day.
5. Prepare the garlic by peeling it.
6. Put horseradish leaves on the bottom of the pan.
7. Put the hats and cover with leaves, salt and add spices.
8. Alternate layers until the last one is mushroom.
9. Put gauze on top, folded several times, and then make oppression with a plate and a jar of water.
10. Cover the pan with cheesecloth and tie.

After 25 days, salting can be eaten, all this time the pan should be in the refrigerator

Recipe for salting milk mushrooms in a cold way immediately in jars

Ingredients:

• 3 kg of mushrooms;
• 2 heads of garlic;
• horseradish leaves, dill, salt – to taste.

Step-by-step cooking:

1. The main component is sorted out, cleaned and washed.
2. Soak it under oppression in salted cold water for a day, while changing the solution twice.
3. The next day, remove from the container, put in glass jars, alternating layers with garlic and gradually adding salt.
4. If desired, horseradish and currants can be laid out on top, and then tamped and closed with a lid.

It is necessary to store containers with salting in the refrigerator and start tasting after 30 days

Recipe for salted mushrooms in a cold way in a bucket

Ingredients:

• 5 kg of mushrooms;
• 5 Art. l salts;
• pinch of sugar;
• 1 garlic head;
• 6 laurel leaves;
• 1 tsp allspice;
• 2 small horseradish roots.

Step-by-step cooking:

1. Wash, peel and soak the main ingredient in water for 2 days.
2. Take it out and salt it.
3. Pour some salt into the bottom of the bucket.
4. Put the mushroom layer on top and salt them again.
5. In the middle of alternating layers, pour sugar instead of salt.
6. Fill the bucket with layers to the top, and place a plate with a load on top.
7. Peel and cut the garlic.
8. Arrange the main product in jars and add spices to it.
9. Roll up the lids, but not completely, send the containers to a cool place.

After 1,5 months, it will be possible to eat salting

Recipe for cold salted mushrooms in a barrel

Ingredients:

• 2 kg of mushrooms;
• 100 g salt;
• garlic, horseradish leaves and cherries – to taste.

Step-by-step cooking:

1. Carefully sort and wash the main product.
2. Pour them with salted cold water and leave for 2 days, changing the water 4 times during this time.
3. Peel the garlic and put on the bottom of the barrel along with the spices.
4. Remove the caps, rinse them and put them in a barrel in layers.
5. Make oppression, cover the barrel with a lid and leave for 2 days.
6. After 2 days, you will need to add a new portion, as the part will shrink and make room.
7. Leave the barrel in a cool place for 1,5 months.

Salting in a barrel has an excellent taste and aroma

Cold salting of mushrooms per 1 kg of mushrooms

Ingredients:

• 1 kg of mushrooms;
• 2 Art. l salts;
• dill without umbrellas, horseradish and currant leaves – to taste.

Step-by-step cooking:

1. Prepare the main ingredient by cleaning and rinsing under water.
2. Separate the legs and put what is left in a convenient dish.
3. Pour the hats with cold water and cover with a flat plate, tamping with something heavy.
4. Keep them in a cool place for 3 days.
5. Remove caps and season with salt.
6. Put them in a layer, put horseradish on top, and do this several times.
7. Spread gauze on top and make oppression.
8. Leave in a cool place for 25-30 days.

Salting should be transferred to jars and put in the refrigerator without twisting the lids.

A very simple recipe for salting milk mushrooms in a cold way

Ingredients:

• 1 kg of mushrooms;
• 2 pcs onions;
• 5 cloves of garlic;
• 2 tbsp salt.

Step-by-step cooking:

1. Clean the caps and remove dirt from them.
2. Rinse again and cut into large pieces.
3. Pour cold salted water and leave under oppression for 2 days.
4. Peel and cut the onion into half rings and chop the garlic.
5. Remove the pieces and cover them with the rest of the products.
6. Put the salting for a week under oppression.

This recipe allows you to enjoy the wonderful taste of salting in 7 days, which goes well with potatoes.

How to salt milk mushrooms in a cold way with garlic and horseradish root

Ingredients:

• 5 kg of mushrooms;
• 500 g salt;
• 1 horseradish root;
• 10 cloves of garlic;
• dill, horseradish leaves, blackcurrant, cherries – to taste.

Step-by-step cooking:

1. Sort and wash hats.
2. Place them in a large container and cover with cold water.
3. Cover with a plate and make oppression for 3 days.
4. Remove mushrooms, dry and rub with coarse salt.
5. Cut the garlic and horseradish into small pieces.
6. Transfer the hats to a barrel or basin in a layer.
7. Place horseradish above, and then continue alternating.
8. Put a clean rolled cheesecloth and leaves on top.
9. Set oppression and remove salting for a month.

Pickles are best stored in sterilized jars in a cool place.

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

Ingredients:

• 3 kg of mushrooms;
• 2 Art. l salts;
• 5 pcs. black peppercorns;
• garlic, horseradish leaves, dill – to taste.

Step-by-step cooking:

1. Peel the mushrooms, separate the legs and put the caps in the basin.
2. Pour them with water and leave for 2 days to soak.
3. Wash the greens and finely chop.
4. Peel the garlic and cut into small pieces.
5. Put the greens in a dense layer at the bottom of the container, and then place the mushroom layer on top.
6. Sprinkle with garlic and salt.
7. Alternate several layers like this, and then cover with gauze folded in 2-3 layers.
8. Leave the mushrooms under oppression for 2 days.
9. After 2 days, turn the hats over and put them under the load again.
10. Arrange the pickle in jars and store in a cool place.

After 14 days, salting prepared using the cold method can be safely served at the table.

How to salt milk mushrooms in a cold way with horseradish and currant leaves

Ingredients:

• 1 kg of mushrooms;
• 4 cloves of garlic;
• 40 g salt;
• 6 things. allspice peas;
• currant leaves, horseradish – to taste.

Step-by-step cooking:

1. Clean, sort and wash the fresh product.
2. Trim the legs and put the caps in a container.
3. Prepare a solution of 1 liter of water, 10 g of salt and 2 g of citric acid.
4. Pour the solution over the caps and cover with something for soaking. You can put a plate on top and weight the structure with a can of water.
5. Leave the mushrooms in the water for a day. During this time, it is advisable to drain and change the water a couple of times.
6. After a day, drain the solution from the mushrooms and scald them with boiling water.
7. Cut the caps into large pieces.
8. Put garlic, pepper and leaves on the bottom of the jar, and also salt this layer.
9. Put the mushrooms, and put the spices again.
10. After alternating several layers, you need to send the mushrooms under oppression and leave in a cool dark place for a day.
11. After this time, the salting will be partially compacted, so a little more mushrooms can be added on top.

After a month, salting will be suitable for eating

A cold way of salting milk mushrooms for storage in an apartment

Ingredients:

• 1 kg of mushrooms;
• 20 g salt;
• 2 g of horseradish;
• 2 pcs. peppercorns;
• 1 bay leaf.

Step-by-step cooking:

1. Wash the mushrooms, peel and put in a container.
2. Pour the hats with water for 3 days, changing the solution regularly.
3. Salt the bottom of the container, put the mushrooms and repeat the first layer again.
4. Set oppression and leave for a day.
5. Put the caps in jars, alternating with spices.
6. Roll up jars and refrigerate for 30 days.

A similar method of cold salting will allow you to store mushrooms in the refrigerator.

How to salt mushrooms in a cold way with herbs

Ingredients:

• 1 kg of mushrooms;
• dill and salt – to taste.

Step-by-step cooking:

1. Peel, wash the mushrooms and separate the hats that are useful for making pickles.
2. Remove all dirt from the hats and immerse them in cold water for 10 hours.
3. Remove and wash mushrooms.
4. Put dill umbrellas on the bottom of the container, and then put hats on top, while evenly salting.
5. Put dill leaves on the very top and salt generously.
6. Create oppression and leave for 25 days.

Mushrooms are salty in taste, crispy and tender

Cold salting of mushrooms without spices

Ingredients:

• 5 kg of mushrooms;
• 1 glass of salt.

Step-by-step cooking:

1. Prepare mushrooms by washing and cleaning.
2. Separate the caps from the legs, and fill them with water for 3 days.
3. Cut the mushrooms into large pieces and salt with medium-sized crystals.
4. Place under oppression for another 3 days.
5. Transfer the caps to jars and pour over the juice that stood out after holding the pickled caps under pressure.

A simple cooking recipe does not require the use of spices and herbs, but salting at the same time turns out to be crispy and tasty.

Ambassador of black mushrooms in a cold way for the winter

Ingredients:

• 1 kg of black mushrooms;
• 2 g citric acid;
• 15 g salt;
• dill, bay leaves, horseradish and currant – to taste.

Step-by-step cooking:

1. Sort, wash and clean the ingredients.
2. Cut off the legs and leave the caps soaked in cold water with the addition of citric acid and salt for 2 days.
3. Wash them after 2 days.
4. Put the leaves, dill and pepper on the bottom of the container.
5. Lay mushrooms in the next layer and salt.
6. Make oppression a heavy load and leave for 6 days.
7. After 6 days, change the load to a heavier one and leave it like that for 45 days.

Delicious salting in a cold way will go well with any side dish.

How many days are milk mushrooms salted in a cold way

The terms of salting in a cold way vary from 7 to 45 days. It all depends on the method of preparation and the ingredients that are used in the process. Usually mushrooms are under oppression for about 30 days. In a month, they manage to be saturated with the aromas of fragrant components and become crispy and tasty.

Storage Rules

It is recommended to keep containers with cold-prepared salting in a fairly cool room. For such purposes, a pantry, balcony or basement is suitable. If the jars are not covered tightly with a lid, then they are suitable for storage in the refrigerator in the apartment.

Conclusion

Salted milk mushrooms in a cold way are a delicious preparation that is appropriate at any time. If you make salting at the beginning of autumn, then it will be just ready for the festive New Year’s table.