The peculiarity of milk mushrooms is that they contain a certain amount of bitter milky juice. Therefore, before salting, such mushrooms are either soaked in salt water or boiled. The first method of processing is used for cold canning, the second for hot canning.
Boil the milk mushrooms before salting for 5-10 minutes. Such mushrooms are soaked for 3-5 days in water with the addition of salt in the amount of one glass per liter. To avoid fermentation, the water is changed to a new one a couple of times during soaking. Salt for pickling milk mushrooms for the winter is used only for coarse or medium grinding without bleaches and iodine.
Cold salting method
When using this technology for canning, the milk mushrooms are the most crunchy and tasty.
Ingredients:
- mushrooms - 5 kg;
- salt - 200 g;
- grains of black and allspice pepper - 10 pcs;
- currant and cherry leaves - 20 pcs each;
- horseradish leaves and dill umbrellas - 5 pcs each;
- lavrushka - 5 leaves.
Milk mushrooms are salted using cold technology in some large containers. Previously, mushrooms were marinated in barrels using this method. Today, large enamel pots are more commonly used for this purpose.
Salting technology
Toss both peppers and salt in a bowl. Place 1/2 part of horseradish leaves, cherries and currants, as well as a couple of dill umbrellas at the bottom of the pan.
Fill the container with soaked and peeled mushrooms. Stack the mushrooms in layers, sprinkling each layer with spiced salt.
Once the pot is full, place the remaining leaves and 3 dill umbrellas on top of the mushrooms. Place a wooden backing circle in the container and place something heavy on it. The milk mushrooms in the pan after performing this procedure should be compressed as best as possible.
Place the pot in a cool place, such as a cellar. The ambient temperature during pickling of mushrooms using this technology should not exceed +15 ° С. Mushrooms preserved in this way will be ready in about 2 months.
Helpful advice
If desired, mushrooms salted using cold technology can be mixed in a few days and transferred to sterilized jars. It is necessary to put milk mushrooms in such containers as tightly as possible, avoiding the formation of voids.
Jars for 5 kg of mushrooms will need about 5 pieces of 700 g each. After laying the mushrooms, the jars will need to be closed with nylon lids and stored in a cool place.
Hot canning method step by step
This method of harvesting milk mushrooms for the winter is simpler, and therefore is more popular with mushroom pickers than the cold method. When using hot technology, the milk mushrooms are salted in cans.
Ingredients:
- white mushrooms - 1 kg;
- pepper - 10 peas;
- salt - 60 g;
- garlic - 4 teeth;
- currant leaves - 10 pcs;
- dill - 2-3 umbrellas.
Step-by-step salting recipe
Clean fresh milk mushrooms from litter and cut off their legs, leaving at the base of the hemp about 1 cm long. Throw out the mushrooms with wormholes, and cut off the rotten parts of the rest, if any.
Rinse the mushrooms in running cold water. Cut large mushrooms into 3-4 pieces, leave small ones whole.
Place the mushrooms in a saucepan and cover them with cold, slightly salted water. Turn on the heat, bring the water to a high boil and boil the mushrooms for 5 minutes, removing the froth.
Remove the mushrooms from the pan with a slotted spoon, place in a colander and rinse under running water. Place the milk mushrooms in a clean container.
Hold a glass jar over the steam. Pour a small portion of salt on its bottom and throw 2 peppercorns. Also place in the jar a dill umbrella, a clove of garlic cut into 3 pieces, and two black currant leaves.
Spread a layer of boiled milk mushrooms on top of the leaves. Put the leaves, salt, garlic, dill, pepper and then mushrooms on again. Fill the jar according to this principle to the top. Try to pack the mushrooms more tightly.
Turn on the fire under the mushroom broth and wait until it boils. Pour the broth into the jar, filling it to the brim. Wait for all air bubbles to come out of the container.
Close the jar with a nylon lid. After the broth has cooled, transfer the canned milk mushrooms to the refrigerator or to the basement.
How to make caviar from milk mushrooms
Most often, milk mushrooms are, of course, salted for storage in winter. Pickled, these mushrooms are truly unmatched. But if a lot of milk mushrooms were collected, some of them for a change can be used for cooking, as well, quite tasty caviar.
Ingredients:
- mushrooms - 5-6 kg;
- lean refined oil - 0.5 l;
- turnip onions - 1 kg;
- dill - 1 bunch;
- vinegar 70% - 0.5 h / l per 0.5 l can;
- salt - 1 tbsp / l.
To prepare caviar, milk mushrooms must first be soaked in water using the same technology as for cold canning.
Algorithm for cooking caviar
Put the soaked milk mushrooms in a saucepan, pour water, boil, then drain the water. Repeat this operation one more time. Pour water into the pot again, bring to a boil, add salt and cook the mushrooms for 2-3 hours.
Peel, wash, chop the onion and fry it in a pan. Cool the onion and milk mushrooms and pass through a meat grinder along with the dill.
Add oil and vinegar to the mushroom mass and salt it if necessary. Mix all the ingredients thoroughly and place the caviar in sterilized jars.
Boil metal lids in water for 5 minutes, roll up the cans, turn them over and cover with a blanket. After cooling, transfer the caviar to the refrigerator.
Pickling milk mushrooms with mushrooms
These two types of mushrooms are very harmoniously combined with each other in taste. Therefore, milk mushrooms are sometimes salted together with mushrooms. In this case, usually cold canning technology is used.
Ingredients:
- mushrooms and mushrooms - 10 kg;
- lavrushka, any spices - to taste;
- salt - 200 g;
- vinegar 70% - 30 ml;
- water - 2 l.
Step by step recipe
Wash and clean the mushrooms. Put mushrooms and milk mushrooms in a large pot, fill with water, wait for a boil and blanch for 5-10 minutes. Throw the mushrooms in a colander in order to remove the water, rinse under the tap and place in a basin.
Pour the broth from the pan and put the mushrooms in them in layers, sprinkling with salt and spices. Keep mushrooms and milk mushrooms in a saucepan under a press for a while until they give juice. Then remove them from the pan and rinse.
Transfer the mushrooms to sterile jars and top with the marinade. To prepare the filling, boil 2 liters of water and add vinegar to it, as well as any spices and lavrushka. Close the jars with lids and, after cooling, transfer to the cellar.
Delicious milk mushrooms in tomato sauce
The milk mushrooms prepared in the traditional cold or hot way are crispy and very appetizing. But if you wish, you can try more original ways of preserving such mushrooms. For example, milk mushrooms can be pickled in tomato sauce.
Ingredients:
- mushrooms - 2 kg;
- turnip onions - 1 pc;
- sweet pepper - 5 pcs;
- tomatoes - 2 kg;
- sugar - 4 tbsp / l;
- garlic - 4 cloves;
- salt - 150 g;
- dill, pepper - to taste.
Recipe
Wash the milk mushrooms, peel and cook until tender. Rinse the tomatoes and mince them. Grind the tomato mass additionally through a sieve in order to remove seeds from it.
Mince the onion, 2 cloves of garlic and pepper. Put the vegetable mass in a saucepan and pour the tomato puree there. Pour salt and sugar into a saucepan and simmer until thick.
Cut the remaining garlic into slices. Hold the cans over the steam. Put garlic, dill and peppercorns on their bottom. Next, lay the mushrooms and fill everything with tomato paste.
Milk mushrooms preserved in this way, thanks to the acid contained in tomatoes, are well stored even without vinegar. But if desired, a small amount of such an ingredient can be added to the marinade.
Pickled milk mushrooms: the easiest way
Those who do not like all kinds of spices should try the simplest recipe for canning milk mushrooms. When using this technology, mushrooms retain their natural taste better.
What you need:
- mushrooms 1 kg;
- water - 1 l;
- sugar and salt - 2 tbsp / l;
- vinegar 9% - 6 tbsp / l.
Salting recipe
Peel the mushrooms, rinse and place in a saucepan. Pour the milk mushrooms with water and cook them for 5-10 minutes. after boiling. Place the mushrooms in a colander and rinse the mucus off under the tap.
Pour the bitter broth from a saucepan and pour 1 liter of water into it. Put sugar, salt and vinegar in a saucepan. Transfer the washed mushrooms back to it. Cook everything for about 15-20 minutes.
Distribute the mushrooms in jars and cover with the marinade from the pan. Close the jars with lids, cool and take to the cellar.
Original winter mushroom salad
To preserve mushrooms using this technology, you will need to prepare the following ingredients:
- mushrooms - 2 kg;
- vinegar 70% - 20 ml;
- onions and tomatoes - 1 kg each;
- vegetable oil - 0.5 cups;
- salt - 1 tbsp / l.
Before preparing the salad, milk mushrooms need to be soaked in water for several hours, and then rinsed.
How to make a salad
Cut the washed milk mushrooms into pieces and put them in a saucepan. Pour the mushrooms with water, after adding salt to it, bring to a boil and cook until the mushrooms lie on the bottom. Remove foam periodically during cooking. Remove the boiled mushrooms from the pan, spread on a towel and pat dry.
Wash the tomatoes, immerse them in boiling water for a few minutes, and then under cold water. Remove the skins from the tomatoes, chop them coarsely and fry in a pan until soft.
Heat cooked vegetable oil in a saucepan. Put the mushrooms in it, add the remaining salt and fry for 10 minutes. Cut the onion into half rings and place in a saucepan with the mushrooms.
Place the fried tomatoes in a saucepan and add the vinegar. Stir everything well and simmer the mixture for half an hour over low heat, not forgetting to stir it.
Pour the hot salad into sterilized jars, seal with boiled lids, cool and take to a cold place.
Method of canning black mushrooms in cabbage leaves
Salted black milk mushrooms are also quite tasty. Such mushrooms can be preserved, for example, in cabbage leaves.
Ingredients:
- black mushrooms - 5 kg;
- cabbage - 8 large leaves;
- garlic - 1 head;
- salt - 2.5 tbsp / l;
- dill umbrellas - 20 pcs;
- horseradish root - 1 large;
- cherry and currant leaves - 20 pcs.
Milk mushrooms are soaked for 5 hours before pickling according to this recipe.
Recipe step by step
Rinse the cabbage leaves and cut into large pieces. Divide the head of garlic, peel and cut the teeth into slices. Rinse the dill, and peel the horseradish root and cut into rings. Rinse the cherry and currant leaves thoroughly.
Place all ingredients in a basin in layers:
- mushrooms with salt;
- dill umbrellas;
- garlic;
- horseradish rings;
- cherry and currant leaves;
- cabbage leaves.
The thickness of each layer should be equal to two caps of the mushrooms. At the very top, in any case, there should be cabbage leaves.
Put a bending circle in a basin and put a pot of water on it. Soak the mushrooms in this way for about 1.5 days. During this time, mix them at least 2 times.
Place the milk mushrooms in the banks, tamping them tightly. Close the jars with nylon lids and take them to the refrigerator. The mushrooms will be ready in about 2 months.
