How to salt milk mushrooms for the winter in a cold and hot way? How to salt white milk mushrooms - the best ways to harvest mushrooms for the winter.

Mushrooms collected in the forest, sorted by type.

And cook for 20 minutes from the moment of boiling.

Then drain the water through a colander and rinse the mushrooms with cold running water.

Then once again put the milk mushrooms in salted boiling water (1 tablespoon of salt per 2 liters of water) and boil for 20 minutes from the moment of boiling.

We wash the mushrooms and leave them in a colander until excess liquid drains. At this time, we cook the brine: pour 1 liter of water into the pan, put on fire, when the water boils, add 1 tablespoon of salt with a large slide.

And put spices (bay leaves, cloves, black and allspice peas) in boiling water, bring to a boil and boil to dissolve the salt crystals.

Put peppercorns, allspice, dill umbrellas and bay leaf into a clean liter jar.

Then we spread the milk mushrooms tightly, pressing the mushrooms to each other, and pour hot brine.

Next, put the jar of milk mushrooms in the refrigerator, closing with a plastic lid, and leave to salt for another 10-12 days.

Bon appetit!

It is probably difficult to find such a person who does not like salted or pickled mushrooms ..
Many housewives choose milk mushrooms for harvesting mushrooms for the winter, and this is not at all surprising, since these mushrooms really turn out to be very tasty.

In general, few people know that a mushroom is not quite an edible mushroom. That is, it can easily be called edible, but only after it has undergone the necessary processing. But on the other hand, milk mushrooms are very convenient to collect, there is absolutely nothing complicated about this, since such mushrooms usually grow in fairly large groups.

Previously, milk mushrooms were cooked in barrels - these mushrooms were salted for the winter in this way. But today there are other recipes for blanks that we have no right to refuse, especially if you are an avid mushroom picker. And since you like to pick mushrooms, it is not surprising that you will also have to learn how to cook them.

In fact, the main feature of these mushrooms is that they contain milk, a kind of bitter juice, which we must definitely get rid of before we start cooking from this type of mushroom, and even more so put them on the table. First, the mushrooms for this are cleaned of forest debris, branches and needles, and then they need to be soaked for quite a long time. After the milk mushrooms need to be washed until white.

Why is soaking so important?
The fact is that milk mushrooms contain substances that are quite easy to poison, that is, real toxins. So that these toxins do not get into our body, you need to thoroughly wash the milk mushrooms, put them in a container, pour them gently with very cold water and then make sure that the mushrooms are completely covered with water. Of course, the mushrooms themselves will definitely float, so it's better to take a large lid from an enamel pan and put them on top. It is best if you soak the milk mushrooms for as long as possible - two days. In order for the mushrooms not to deteriorate during this time, and the water in them does not bloom, it is necessary to change it as often as possible. Then you need to wash the milk mushrooms, which you soaked for the right amount of time, several times in running water. Only after that can we say that these mushrooms are completely ready for seaming and the risk of getting some kind of poisoning is simply minimal.

1. Milk mushrooms salted for the winter. simple recipe without spices.

In order to cook milk mushrooms according to this old and simple recipe, you need to take:

Coarse salt, you can use regular salt - 250 grams;
Milk mushrooms - 5 kilograms of soaked mushrooms;

The milk mushrooms you have collected must first be cleaned well, and all places that seem suspicious to you must be removed. Wormy areas need to be cut off, and also do not leave those places in which there are punctures from the needles. After that, you need to cut off each mushroom and a little lower part from the stem. Then be sure to rinse the milk mushrooms, while changing the water several times. After that, transfer them to an enameled bucket without chips or a large basin, fill with water, slightly open the top with a not too heavy oppression so that all milk mushrooms are constantly in the water. Change water often. After a night in the water, the mushrooms will begin to foam. Immediately drain the water, rinse the mushrooms a couple of times, pour new water again.
In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such a soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking mushrooms, they need to be cut into several pieces. After these pieces are laid out in a large enameled basin. We put a layer of mushrooms tightly - sprinkled everything with salt, and repeat the same thing again until you lay out all the mushrooms you have.

After you need to put a large flat lid on top, install oppression on it. Mushrooms should stand like this for three days, and every day you should knead them several times. When the time comes, arrange the mushrooms in sterilized jars. Mushrooms need to be applied very tightly, as they will be stored without marinade. Therefore, after each layer, it will be necessary to compact the mushrooms tightly enough. Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time has elapsed, the mushrooms will be completely ready to eat.

2. Salted milk mushrooms for the winter.

For this recipe, you will need to take the following products:

Black milk mushrooms - 1 kilogram;
Dill umbrellas - 5 pieces;
Vegetable oil;
Garlic - 5 large cloves;
Water;
Sea salt, but not iodized - 2 tablespoons with a slide.

To begin with, put water on fire, let everything boil, and then pour quite a bit of vegetable oil into it. Milk mushrooms that have already undergone the necessary processing, which we talked about above, must be placed in water. Let everything cook in this form for about 8 minutes, and then put the milk mushrooms on a colander. In this case, the water should completely drain from the mushrooms.

Put the mushrooms in an enamel bowl, mix them with salt and dill umbrellas, with very finely chopped garlic. Set aside the 5 cm long dill stalks, we will still need them, but a little later. Next, you need to put oppression on the mushrooms from above so that they fit snugly against each other. The oppression can be removed after 12 hours, but only in order to thoroughly mix the contents of the container. After oppression, you need to return to the place for another 12 hours. Then you need to spread the milk mushrooms into jars, press them down a little and fix them with dense dill stems laid out crosswise.

Mushrooms, as they are ready, in jars need to be filled with brine, which will turn out in the process of insisting milk mushrooms under oppression. After that, put the mushrooms in the refrigerator for a month under nylon lids.
You can try them no earlier than 30 days.

3. Milk mushrooms salted with cabbage leaves for the winter.

This is a rather old recipe, familiar to our grandmothers.

In order to cook mushrooms on it, you need to take the following products:

Milk mushrooms - 5 kilograms of mushrooms;
Horseradish root fresh small size - 1 piece;
Coarse salt, but always without the addition of iodine - 1 cup;
Garlic - one head of winter variety;
Currant fresh leaves without damage - 20 pcs;
Cherry leaves without damage - 20 pieces;
Fresh dill - one bunch;
8 cabbage leaves.

First you need to sort out all the milk mushrooms and clean them, then you need to soak them in water, which you have already salted a little - about 5 tablespoons of salt were added to 10 liters of water. After that, the mushrooms again need to be filled with water, this time for 5 hours. Then you need to thoroughly wash all the prepared greens, wash and clean the horseradish root. Garlic needs to be peeled, disassembled into separate cloves. After that, you need to cut each garlic clove lengthwise into two halves. Horseradish root should be cut into very thin plates.

Next, wash the cabbage leaves thoroughly in cold water, tear them into two large pieces each. Then you need to take a container, preferably a plastic basin, and put everything that you have prepared into it. A layer of mushrooms should be laid out in two rows, followed by spices with salt and cabbage leaves. Then mushrooms again and so on until the very end, until everything is laid out. After that, take a flat lid and put everything under pressure.
At room temperature, mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly in prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with the juice that stood out from them while the mushrooms were infused.
Mushrooms close with plastic lids, store in the refrigerator. Such mushrooms are served on the table after two months.

4. Salted milk mushrooms for the winter with the addition of onions.

For this recipe you need the following products:

A bucket of fresh mushrooms for 10 liters;
Onion;
Salt - 1.5 cups of coarse salt.

Prepare mushrooms for salting as described above. After the mushrooms, if they are not too large, you need to put them in the basin as a whole, if the mushrooms are large, cut them, sprinkling each layer with salt and onion, cut into rings or half rings. After that, you need to store milk mushrooms under oppression for a whole month in a cool place, and then put them in jars, dry and sterilized, and put them in the refrigerator.

5. Salted milk mushrooms in oak leaves.

In order to cook milk mushrooms with oak leaves, you need to take the following products and spices:

Milk mushrooms - one kilogram;
Salt - 3 tablespoons without top;
Garlic - 5 cloves;
Dill with an umbrella - a bunch;
Oak leaves - 3-4 small leaves without damage;
Cherry leaves - 3 pieces;
Horseradish leaf - 1 piece;
Black pepper - 6 pieces.

First, the mushrooms must be prepared for salting according to the method indicated at the beginning of the article.

Water for salting mushrooms should be taken salted, pour 10 liters of water and dissolve 5 tablespoons of salt. Water is changed three times every day, but salt is added only the very first time.

Next, you need to take the garlic and peel it, into the container in which you will put the mushrooms for pickling, you need to send horseradish leaves. Mushrooms should be put with caps down, and so a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If the brine is not enough. then the load must be even heavier.
Mushrooms stand like this for about a month, and then they are laid out in jars and put in the refrigerator.

6. Salted mushrooms with mustard.

In order to cook mushrooms salted with mustard, you need to take the following ingredients:

Fresh mushrooms - 1 kilogram;
Salt - 2 tablespoons;
Water - half a liter;
Dill - 1 umbrella;
Grain mustard - 1 teaspoon;
Garlic - a few cloves;
horseradish leaves;
Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut them if necessary. After you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms into the water. Next, you need to put a container with all this on fire, boil after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Banks are stored in the refrigerator under polyethylene lids.
Mushrooms prepared in this way can be eaten after 10 days.

7. Milk mushrooms salted in hot brine.

In order to cook salted milk mushrooms for the whole family according to this recipe, you must prepare the following:

Kilogram of mushrooms;
Bay leaves - 2 pieces;
4 cloves of garlic;
Dill - 5 branches;
5 currant leaves;

After that, you need to get the mushrooms, wash them. After that, take a container for salting, sprinkle its bottom with salt, lay the mushrooms with their hats down, the thickness of the first layer is 5 centimeters. After that, you need to sprinkle with all the spices and salt, and the top layer is covered with gauze or a towel, and oppression is placed on top. The grip should be heavy enough. The mushrooms themselves should not be touched during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have a wooden one. Let the mushrooms be indoors for 2 days, and after that they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!! Salted vodka pods..)))

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with frost. No normal person will remain indifferent!

Purpose:
For lunch: For a snack
For the holiday table
On nature
For dinner: For a snack
Unexpected guests: For a snack

Ingredients:
Milk mushrooms
Salt (depending on how to soak the mushrooms)
Dried dill (tops are best, i.e. umbrellas)
Garlic (cut into slices)
Bay leaf
Black pepper
Sour cream 150 g.
Onion - 2 pcs.
Greens (parsley or dill)

Recipe:
I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We wash well. We take a container (where we will salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, mushrooms again. After every 2-3 layers, add spices (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - the last layer is carefully covered with salt. All this charm is under pressure and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

After waiting for the due date, we wash the mushrooms, and soak the bay with cold water. At the same time, you can throw a bottle of vodka into the freezer ..)))

Drain the water, chop the mushrooms, add sour cream.

Add half-cut onions.

Sprinkle with herbs, take out vodka, pour a glass of wine for your beloved man and .... listen to how smart and beautiful you are ..)))

In order to cook milk mushrooms according to this old and simple recipe, you need to take:

Coarse salt, you can use regular salt - 250 grams;
Milk mushrooms - 5 kilograms of soaked mushrooms;

After that, transfer them to an enameled bucket without chips or a large basin, fill with water, slightly open the top with a not too heavy oppression so that all milk mushrooms are constantly in the water. Change water often. After a night in the water, the mushrooms will begin to foam. Immediately drain the water, rinse the mushrooms a couple of times, pour new water again.

In general, milk mushrooms can be soaked for two to five days, less is not desirable, otherwise toxic substances will remain in the mushrooms, which can lead to unpleasant consequences.

After such a soaking, the mushrooms will lose quite a lot in volume, since their juice will be washed out. Once you have discovered. that the pulp of the mushroom is no longer bitter, the milk mushrooms are completely ready for salting. Before you start cooking mushrooms, they need to be cut into several pieces. After these pieces are laid out in a large enameled basin. They put a layer of mushrooms tightly - sprinkled everything with salt, and repeat the same thing again until you lay out all the mushrooms you have.

Close everything with plastic lids, put in the refrigerator, let it stand for 2 months. Once this time has elapsed, the mushrooms will be completely ready to eat.

2. SALTED BRUMS WITH CABBAGE LEAVES

This is a rather old recipe, familiar to our grandmothers.

In order to cook mushrooms on it, you need to take the following products:

At room temperature, mushrooms in this form should stand for about two days, maybe a little less. During this time, you need to mix milk mushrooms at least 4 times. After that, you need to lay out the milk mushrooms quite tightly in prepared dry sterilized glass jars. Do not forget to water the milk mushrooms with the juice that stood out from them while the mushrooms were infused.
Mushrooms close with plastic lids, store in the refrigerator. Such mushrooms are served on the table after two months.

3. SALTED BRUMS WITH THE ADDITION OF ONIONS

For this recipe you need the following products:

A bucket of fresh mushrooms for 10 liters;
Onion;
Salt - 1.5 cups of coarse salt.

Prepare mushrooms for salting as described above. After the mushrooms, if they are not too large, you need to put them in the basin as a whole, if the mushrooms are large - cut, sprinkling each of the layers with salt and onion, cut into rings or half rings. After that, you need to store milk mushrooms under oppression for a whole month in a cool place, and then put them in jars, dry and sterilized, and put them in the refrigerator.

4. SALTED BRUMS IN OAK LEAVES

In order to cook milk mushrooms with oak leaves, you need to take the following products and spices:

First, the mushrooms must be prepared for salting according to the method indicated at the beginning of the article.

Water for salting mushrooms should be taken salted, pour 10 liters of water and dissolve 5 tablespoons of salt. Water is changed three times every day, but salt is added only the very first time.

After that, you need to cut off part of the legs from the mushrooms, and wash the mushrooms themselves well. Then you should cut the largest mushrooms into several pieces, and the small ones can be salted whole.
Next, you need to take the garlic and peel it, into the container in which you will put the mushrooms for pickling, you need to send horseradish leaves. Mushrooms should be put with caps down, and so a couple of layers. After that, you need to salt each layer of mushrooms, put cherry leaves, as well as oak, garlic and dill between each layer of mushrooms. The topmost layer is covered with a clean linen napkin or gauze, oppression is placed on top. Then you need to put a very heavy load so that everything fits as tightly as possible to each other. If the brine is not enough. then the load must be even heavier.

Mushrooms stand like this for about a month, and then they are laid out in jars and put in the refrigerator.

5. SALTED MUSTER WITH MUSTARD

In order to cook mushrooms salted with mustard, you need to take the following ingredients:
Fresh mushrooms - 1 kilogram;
Salt - 2 tablespoons;
Water - half a liter;
Dill - 1 umbrella;
Grain mustard - 1 teaspoon;
Garlic - a few cloves;
horseradish leaves;
Allspice - to taste.

First, prepare the mushrooms, as indicated above - soak them and cut them, if necessary. After you need to put horseradish leaves and salt, mustard and pepper, dill, mushrooms into the water. Next, you need to put a container with all this on fire, boil after boiling for 10 minutes. After the milk mushrooms are laid out in jars, dry and sterilized, and all this is covered with finely chopped garlic. Banks are stored in the refrigerator under polyethylene lids.

Mushrooms prepared in this way can be eaten after 10 days.

6. SALTED BRINS IN HOT BRINE

In order to cook salted milk mushrooms for the whole family according to this recipe, you must prepare the following:

Kilogram of mushrooms;
Bay leaves - 2 pieces;
4 cloves of garlic;
Dill - 5 branches;
5 currant leaves;

It is necessary to soak the milk mushrooms and process for salting as described above. After you need to cut off the legs, in this way I pickle only hats. Then you must prepare a brine, which is made from salt - 3 tablespoons per liter of water. This brine is put on fire, allowed to boil, and then mushrooms are boiled in it for half an hour. Do not forget that the foam must be removed from the mushrooms constantly.
After that, you need to get the mushrooms, wash them. After that, take a container for salting, sprinkle its bottom with salt, lay the mushrooms with their hats down, the thickness of the first layer is 5 centimeters. After that, you need to sprinkle with all the spices and salt, and the top layer is covered with gauze or a towel, and oppression is placed on top. The grip should be heavy enough. The mushrooms themselves should not be touched during the salting process, but it is better to wash the oppression every 2-3 days, especially if you have a wooden one. Let the mushrooms be indoors for 2 days, and after that they need to be taken out in the cold for a whole month. Mushrooms are laid out in jars and stored the rest of the time in the refrigerator.

And finally a killer option!!!

7. SALTED MUSCLES UNDER VODKA

Hard and crunchy mushrooms with onions and sour cream ... and a glass of vodka covered with frost. No normal person will remain indifferent!

Ingredients:

Milk mushrooms
Salt (depending on how to soak the mushrooms)
Dried dill (tops are best, i.e. umbrellas)
Garlic (cut into slices)
Bay leaf
Black pepper
Sour cream 150 g.
Onion - 2 pcs.
Greens (parsley or dill)

I don’t indicate the number of ingredients - it all depends on how many mushrooms you collect ..)))
We soak the milk mushrooms for 4 days, changing the water 2 times a day. We wash well. We take a container (where we will salt) and begin to lay it out in layers: a layer of mushrooms, cover with salt, mushrooms again. After every 2-3 layers, add spices (dill, garlic, bay leaf, peppercorns). So we continue until the mushrooms run out - the last layer is carefully covered with salt. All this charm is under pressure and sent to a cool place (balcony, cellar, refrigerator) for 45 days.

After waiting for the due date, we wash the mushrooms, and soak the bay with cold water. At the same time, you can throw a bottle of vodka into the freezer ..)))

Drain the water, chop the mushrooms, add sour cream.
Add half-cut onions.

More recently, it has rained and now the warm, sunny weather has returned - it is time favorable for the mushroom harvest. This season is quite generous for mushrooms. The fact that there are many of them can be judged by the abundance in the markets and the numerous mushroom pickers selling the collected gifts of nature along the highways.

Now, it's time for tubular mushrooms - boletus, boletus, butter and other forest delicacies that are most suitable for preparing delicious dishes and harvesting for the winter. They are pickled, dried, fried, etc.

But a little more time will pass and milk mushrooms will appear. They are not boiled or fried, they are not suitable for this. But on the other hand, they can be salted and used as a delicious fragrant snack. In winter, get it out of the jar, rinse the salted mushrooms, sprinkle with onion, pour vegetable oil, and on the table - delicious, you will lick your fingers!

We have already talked about why people love milk mushrooms, what benefits they told. Let's consider today how to salt milk mushrooms in a cold and hot way for the winter? But before proceeding directly to the recipes, let's get acquainted with some tips from experienced mushroom pickers on the preliminary preparation of mushrooms before salting. It is very important to know them, as this will help to prepare really tasty salted milk mushrooms and keep them for a long time:

Some useful tips for salting:

Edible mushrooms in the forest are not always clean on the outside, so be sure to sort through, remove adhering debris, remove old, spoiled, broken ones - they are not suitable for pickling.

Wash the remaining mushrooms with running water, brush them with a brush. Place in a wide dish, such as an enameled or plastic bowl, with the caps down. Fill with cold water and leave for a couple of days in a cool place. Pre-soaking will help get rid of bitterness. Change the water periodically. At the last change, add some salt to the water.

Use ordinary table salt, preferably coarse. Iodized or fluorinated is not suitable.

It is very important not to violate the recommended proportion of salt per 1 kg of mushrooms, so as not to oversalt the finished product. However, if this happens, you do not need to be upset. It is enough to rinse or soak ready-made milk mushrooms for 2-3 hours with cold water so that they become less salty.

And yet, experts do not recommend rolling cold-salted milk mushrooms into jars in order to avoid the multiplication of botulism bacteria, which threatens with serious poisoning. Hot-salted mushrooms can be rolled up, but carefully following all the rules for sterilization.

Salt mushrooms for the winter in a clean, dry bowl. Ideally, of course, milk mushrooms, like other agaric mushrooms, are best salted in an oak barrel. But in the conditions of an ordinary city apartment, this is not available to everyone. Therefore, experienced mushroom pickers advise using enameled pots, ceramic containers or glass jars. We will cook in a large enamel pot (tank) or bucket. So, let's get down to our recipes:

Harvesting mushrooms for the winter on their own

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

For cooking, we need: 10 kg of milk mushrooms, 100 g of salt, 4 peeled heads of garlic, dry dill umbrellas, fresh or dried leaves of horseradish, cherries and black currants.

Also prepare a large piece of clean gauze, a wooden circle and oppression. Instead of a wooden circle, you can use an enameled lid from dishes of a smaller diameter, and as oppression, a heavy rounded stone scalded with boiling water.

Cooking:

Pour a thin layer of salt on the bottom of the pan, put a layer of horseradish leaves, currants, cherries. Add an umbrella of dill, 6-7 garlic cloves cut in half. Next, lay a layer of mushrooms, be sure to caps down. Again, put the leaves, garlic and dill, but smaller, sprinkle with salt. So shift each layer of mushrooms with a small amount of spices and sprinkle with salt.

When the pan is full, cover the mushrooms with the remaining spices, cover them with cheesecloth so that it completely covers the mushrooms, and its ends hang down to about the middle of the walls of the pan.

Take it to a cellar or other cool place. Put a clean wooden circle or lid on top, place the oppression. It is better to use a heavier oppression so that enough brine stands out. This is very important for the quality of the finished product.

Leave the mushrooms to salt for a month. Then try. If you are not ready yet, let them salt further. Ideally, the salting period is one and a half to two months. Then you can eat.

Wear clean rubber gloves or use plastic bags when you take the mushrooms out of the pot. This will prevent mold. If it does appear, carefully remove it, replace the gauze, wash the circle and oppression. Ready mushrooms can be left in a saucepan, but it is better to put them in jars, close the lids and put them in the refrigerator.

How to salt milk mushrooms in a hot way for the winter?

The difference between this method and the previous one is that the milk mushrooms are pre-boiled. This greatly reduces their preparation time. However, hot-cooked mushrooms are still less fragrant and resilient than cold-salted ones. But they are ready for use almost immediately.

For the recipe, we need: 10 kg of mushrooms, salt to taste (about 1 tbsp per 1 kg), fresh or dried blackcurrant leaves, parsley, pieces of horseradish root, allspice peas, a head of peeled garlic. You can add a few cloves. But this is an amateur.

Cooking:

Boil prepared mushrooms in batches. Plunge the first portion into a pot of boiling water. When it boils again, reduce the temperature so that the water barely boils. Add salt, a few peppercorns, cloves. Boil 15 min. Strain the brine through a colander into a separate clean saucepan, boil again.

Put hot milk mushrooms in a large enameled pan (tank). Add garlic, currant leaves, pieces of horseradish root. Pour in hot mushroom brine. Cover with gauze, put a wooden circle or a cover of a slightly smaller diameter, set oppression. Leave it like that for a day.

Then spread the milk mushrooms in clean glass jars, fill with brine. Close with tight plastic lids and store in the refrigerator. Mushrooms prepared in this way are immediately ready for use.

Even in the days of Ancient Rus', people knew recipes for salting various types of milk mushrooms. They were collected not in baskets, but in whole carts and salted in bulky wooden barrels, in order to later enjoy this exquisite taste during feasts and feasts. If you have ever done such culinary experiments on your own, you probably know that the process of pickling and salting such forest mushrooms takes a very long time. Fortunately, modern chefs know how to quickly pickle milk mushrooms, and are happy to share their recipes.

Ingredients:

milk mushrooms - 1 kg;
salt - 0.05 kg;
black pepper - 10 or 12 peas;
water - 2 liters;
garlic - 1 head;
dried dill;
fresh horseradish leaves;
Bay leaf.

Cooking process:

If you want to go fast, it's worth knowing that without a thorough three-day soak, these foods are not entirely safe to eat. In any case, fresh mushrooms must be very carefully cleaned and soaked in cold water, which needs to be changed from time to time.
After soaking, rinse the products, pour them into a deep saucepan, fill with water and be sure to salt. In this liquid, the mushrooms should be boiled to finally boil out the bitterness and small particles of debris. The brine itself is prepared separately, according to the proportions that were indicated in the list of ingredients. To do this, boil water with salt, bay leaf and black pepper.
When the brine is ready, you should lower the pre-boiled mushrooms into it and cook for about 10 minutes. Only after that, you can add more peeled garlic and dry dill seeds to the pan. Thoroughly mix the mixture with the mushrooms, cover with a lid or a flat plate, and then wait until the brine has completely cooled at room temperature.
In this form, a pan with milk mushrooms should be stored in a cold place for several days, but not more than a week. Then they can be packaged in sterilized jars, pour the marinade, add a little vegetable oil to each jar for taste and send the pickles to the refrigerator. Such a quick salting of mushrooms will not take you much time and will practically not cause trouble. They will be completely ready for use in three or four weeks, but even after 10-15 days such milk mushrooms are already very tasty.

Quick cold salting

Ingredients:

milk mushrooms - 10 kg;
rock salt - 0.4 kg;
garlic - 5 heads;
dried dill - a few stems;
currant and horseradish leaves.

Cooking process:

Quickly and simply milk mushrooms are salted in wooden barrels. First you will need to wash them thoroughly under running water, paying special attention to this procedure. Then the cleaned mushrooms are folded into a deep bowl for soaking. It can be a bucket, an enamel pan or even a barrel. Cold water should completely cover each breast. In this form, they will stay for about three days, the water needs to be changed every 3-5 hours, otherwise the products will turn sour and deteriorate.
Soaked milk mushrooms can be rinsed a little, dried and laid in layers on the bottom of the barrel for salting. Lay the mushrooms with their caps down, very tightly to each other, and each layer must be sprinkled with salt along with herbs and spices. The topmost layer should be covered with horseradish leaves, and a dense layer of clean gauze should be placed on top, which should become a support for a wooden circle with oppression. Under pressure, the mushrooms will release juice. It is necessary that it completely covers the products.
The level of marinade in the barrel should be monitored for 3 or 4 weeks. That is how much time the products need for complete salting and acquiring an excellent taste. Mold can appear on the surface of the pickles, you need to get rid of it in time.

An accelerated version of salting from boiled mushrooms

Ingredients:

milk mushrooms - 10 kg;
Dill seeds;
cabbage leaves;
rock salt;
garlic.

Cooking process:

Sort freshly picked forest milk mushrooms, throw away spoiled food and free the mushrooms from grass, debris and dirt. After that, they need to be folded into a deep bucket or bowl and poured with cold water, which will completely cover the milk mushrooms. Mushrooms should be allowed to stand for about 2-3 hours.
Then each mushroom will need to be rinsed under running water, rubbed with a brush, freed from the legs and sent to a deep clean bowl. Many mushroom pickers believe that you can get rid of the bitterness of mushrooms without prolonged soaking. Instead, mushrooms are sent to the fire in a pot of cold salted water, brought to a boil and boiled for about half an hour. The cooking procedure should be repeated again with a new portion of water. It is due to this that a really fast ambassador of milk mushrooms is obtained.
Remove boiled mushrooms from the pan with a slotted spoon and cool. It is better to drain the broth, but some housewives leave it in the refrigerator for making soups and sauces.
It is best to salt milk mushrooms quickly in a bucket. Sprinkle the bottom of the dish generously with rock salt, fresh garlic cloves and dried dill seeds. Only after that you can start laying the mushrooms with caps down. Each new layer is sprinkled with salt. Finally, place a flat weighted plate on the food, which will help the mushroom marinade to release as soon as possible. If your own mushroom juice is not enough, you can add a little broth from the refrigerator.

In this form, the mushrooms are salted for several days. Then they need to be laid out in jars, and covered with cabbage leaves on top. Cover the pickles with nylon lids and refrigerate. After a week, they can be served with fried potatoes or as an independent snack. This is the fastest way to pickle mushrooms.