With the onset of the mushroom season, families went into the forests and returned with carts loaded with fresh, dried and salted mushrooms. Our ancestors collected only white mushrooms, milk mushrooms and saffron milk caps. And it’s not surprising, because real whites, milk mushrooms and saffron milk caps do not have poisonous counterparts. Therefore, there is no information about mushroom poisoning in Russia until the middle of the 18th century.

In Russian national cuisine, mushrooms have always been given a special place and there were many recipes with them. These include pies, soups, hodgepodges, roasts... Salted mushrooms - aromatic milk mushrooms - were especially valued, they were even exported to neighboring countries.

There are two ways to prepare milk mushrooms: the so-called “hot” method, when the mushrooms are pre-boiled, and the “cold” method, when the mushrooms are pickled raw. Today we will figure out how to cold salt milk mushrooms in jars. But it will take more than one day or even one week to treat yourself to such milk mushrooms.

And, of course, in order to prepare salted milk mushrooms in a cold way, we first have to go on a “quiet hunt”; milk mushrooms love to hide among pine needles or under leaves.

We clean the milk mushrooms and wash them from forest debris. To get rid of bitterness, milk mushrooms are soaked in water for 2-3 days, changing the water in the morning and evening.

At the first stage, we need to salt the milk mushrooms, so only mushrooms and salt are needed. We take salt that is not iodized and without any additives in the form of vitamins.

Salt consumption per 1 kilogram of mushrooms - 1 tablespoon. True, I already do everything by eye, after several years I got used to it and learned how to do it. Pour a little salt into the bottom of the bucket and lay out the soaked milk mushrooms, salt again. And so layer by layer.

In the middle of the bucket, add a teaspoon of sugar for better formation of lactic acid bacteria. By the way, in the old days they used whey for this.

The bucket is filled with milk mushrooms. We put a plate and a small weight on top, which can then be increased. In this case, I have a carafe of water. Leave the milk mushrooms for a day.

After a day, a lot of fluid will be released.

At the second stage we will need aromatic leaves, spices, garlic and horseradish. We wash and clean everything. Cut the horseradish and garlic into slices. It’s good if there are oak or cherry leaves.

Place the salted milk mushrooms in jars, sprinkle with slices of garlic and horseradish, add peppercorns, blackcurrant and laurel leaves. We place the mushrooms more densely, but without fanaticism.

Close the lids, but not tightly. The process of salting and fermentation is underway, so brine may leak out. At this stage I place small plates under the jars. We send it to a cold place (refrigerator, balcony, cellar) for 30-40 days, where the salted milk mushrooms will reach the desired degree of readiness using the cold method.

Now you know how to cold salt milk mushrooms in jars. Bon appetit!

And this is for your mood! A squirrel picked mushrooms with us.

Milk mushrooms have long been considered one of the best among the conditionally edible mushrooms. Their name comes from the Old Slavic “gruzdie”, which means “heap”, due to the characteristic growth of milk mushrooms in large clusters in one place. Due to their nutritional and beneficial properties, they are popular among chefs. It is best to salt milk mushrooms in a cold way, because this way they will not only retain nutrients, but will also become very juicy and aromatic. Guests will definitely appreciate such an appetizer on your holiday table.

Salted milk mushrooms have a pleasant elastic texture; they are especially good as a savory snack, seasoned with onions, sour cream and herbs (as in the photo)

Features of pickling

Before salting mushrooms, you need to sort them thoroughly and trim off any damaged, rotten or worm-eaten areas. It is also necessary to clean the mushrooms of debris, and if the dirt does not come off, soak them for 1 hour in cold water.

The milk mushrooms themselves have a bitter taste and in order to get rid of it, you need to soak them in cold water. To do this, place the mushrooms in a suitable container and fill with water so that it covers them completely. To prevent milk mushrooms from floating, press them down with a suitable-sized plate with a small weight on top. After this, you need to leave the mushrooms to soak for 2-3 days, changing the water 3 times a day.

Not all dishes are suitable for pickling milk mushrooms, but only enamel, wood or glass.

Recipes for cold pickling of milk mushrooms

We invite you to familiarize yourself with several recipes for pickling milk mushrooms and choose the one most suitable for you.

Thanks to this salting, the mushrooms will be very soft and tasty.

Volume: 5 l

Ingredients:

  • fresh white milk mushrooms – 5.5 kg;
  • rock salt – 300 g;
  • black pepper, sweet peas – 2 tbsp. l.;
  • garlic – 15 cloves.

Preparation:

Prepare a container for pickling. This can be a wooden barrel or an ordinary enamel pan. Chop and place 3 cloves of garlic and 10 peppercorns on the bottom of the vessel, sprinkle everything with a generous handful of salt. Start laying out the pre-soaked mushrooms in layers, caps down. Please note that the thickness of the layers should not exceed 5 cm. On each layer, place chopped garlic, a few peppercorns and sprinkle with salt. Do not skimp on garlic, as it gives the mushrooms a rich aroma and prevents the formation of mold. After all the mushrooms have been laid out, it is necessary to build an oppression. Take a dish of suitable size, press the mushrooms with it and place some weight on top. Place the workpiece in a cool place where the temperature does not exceed 10 ℃. After 2 months of this salting, you can begin tasting.

You can learn more about this method from the video:

Although according to many foreign classifications black milk mushroom is classified as an inedible variety of mushrooms, in Russia it has long been respected and considered one of the best for pickling. We offer one of the ways in which you can pickle aromatic and very tasty milk mushrooms for the winter.

Volume: 5 l

Ingredients:

  • fresh black milk mushrooms – 5.5 kg;
  • rock salt – 300 g;
  • garlic – 10-15 cloves;
  • grape leaf – 10 pcs.;
  • black currant leaf – 10 pcs.;
  • cherry leaf – 10-15 pcs.;
  • horseradish leaf – 10 pcs.

Preparation:

Place 1-2 leaves of currants, grapes, cherries and horseradish at the bottom of a glass jar. Place the mushrooms on top, caps up, in one layer. Chop 2 cloves of garlic and add to the jar, cover the entire layer with salt. Add leaves, garlic and then mushrooms again, add salt. Continue in the same manner until the jar is full. Mushrooms need to be packed tightly. The last layer should only be made from horseradish leaves, as it has bactericidal properties. The next stage is the installation of oppression. It is necessary to select a weight suitable for the neck of the can. Many people use a smaller jar filled with water. Pickled mushrooms need to be placed in a cool place and after a month a sample can be taken.

This is the standard method for salting milk mushrooms. If you have never encountered pickling such mushrooms before, then this method is perfect for you.

Volume: 5 l

Ingredients:

  • fresh white milk mushrooms – 5.5 kg;
  • rock salt – 300 g;
  • dry dill – 10 umbrellas;
  • horseradish, root – 5 pcs.;
  • horseradish, leaves – 10 pcs.;
  • garlic – 10 cloves;
  • black currant leaf – 10 pcs.

Preparation:

First, you need to soak the mushrooms in cold water for 2-3 days, changing the water 3 times a day. After this, remove excess moisture from the milk mushrooms by laying them out on paper towels. Now sprinkle each mushroom with salt, and then place it in layers in a pickling container. Between the layers of mushrooms, add peeled garlic cloves and pieces of horseradish root. Having filled the container, cover the mushrooms with horseradish leaves, and then with clean gauze, folded in half. Finally, we place pressure on top of such a weight so that after the juice is released, the milk mushrooms are completely covered with it. We take the mushrooms to a cool place for 1 month. It is important to ensure that the mushrooms on top do not remain dry, otherwise mold will form. After they have been salted, we transfer the mushrooms into sterilized jars, but do not screw the lids on, but simply close them tightly. We leave it for storage in the cold. Thanks to salting in this way, the mushrooms will remain snow-white and clean.

Bon appetit!

Milk mushroom has long been considered the best mushroom for pickling. Next, we will tell you how to cook juicy, crispy milk mushrooms in Altai style.

Volume: 10 l

Ingredients:

  • fresh white milk mushrooms – 11 kg;
  • rock salt – 0.5-0.6 kg;
  • dry dill – 15-20 umbrellas;
  • garlic – 5 heads;
  • black pepper, sweet peas – 5 tbsp. l.;
  • dry cloves – 15-20 pcs.

Preparation:

Fill the milk mushrooms with cold water and leave to soak for 2-3 days, changing the water 3 times a day. After this, place the mushrooms in the prepared container in layers. Sprinkle each layer with salt and prepared spices to taste. After the container is filled, cover the top layer with clean gauze or a cotton towel. Then install pressure (a jar of water, a stone). Next, the mushrooms should be put in a cool place. If after a few days the oppression is not covered with brine, then you need to increase the weight of the oppression. In about a month, the aromatic Altai-style mushrooms will be ready.

As you can see, pickling milk mushrooms in a cold way is very simple. And most importantly, thanks to this salting, their beneficial properties are not lost. Salted milk mushrooms will be an excellent appetizer on your holiday table or a valuable ingredient for a variety of everyday dishes.

Video

You can find several recipes for cold pickling of milk mushrooms in the following videos:

Text: Anna Smirnova

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Fragrant crispy milk mushrooms will decorate your everyday and holiday table. You can prepare them in the fall in different ways. In many homes, they make salted milk mushrooms for the winter: this preparation method is quite simple and allows you to emphasize the taste of crispy mushrooms with a noticeable cone-shaped cap. However, they will be a tasty snack only if they are salted correctly.

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If you do not follow the rules for preparing them, you can end up with poison instead of an appetizing snack.

  • It is strictly forbidden to collect mushrooms growing in environmentally unfavorable areas, near enterprises, or along highways.
  • Before salting, you need to sort the milk mushrooms thoroughly, cutting out damaged, worm-eaten areas, and if the mushroom is completely damaged, throwing it away entirely. At the same time, you should clean the mushrooms from forest debris. The most contaminated areas can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning milk mushrooms from debris and washing, it doesn’t hurt to immediately cut them in the same way as required in the recipe: either cut them into 2-4 parts lengthwise, so that each of them has a stem and a cap, or cut off the stems, leaving only the caps. Thrifty housewives do not throw away the remaining legs, but make mushroom caviar from them.
  • The next stage is soaking the milk mushrooms. You cannot skip it, otherwise they will remain bitter. To soak, they are poured with cold water so that it completely covers them. The mushrooms will float, but they can be drowned by placing a lid on top and a small weight on it. Milk mushrooms should be soaked for 3 days. The water needs to be changed at least twice a day.
  • Not all utensils are suitable for soaking and subsequent salting of milk mushrooms, but only wooden, glass and enameled ones. Galvanized may cause a reaction that will make the mushrooms inedible. Clay containers are also considered unsuitable for preparing salted mushrooms for the winter.
  • After soaking, the milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each one.

Further actions depend on the chosen salting method. There are two of them: hot and cold. However, there are many more recipes for salted milk mushrooms for preparing them for the winter.

Cold salted milk mushrooms: a simple recipe

  • milk mushrooms – 10 kg;
  • salt – 0.5 kg.

Cooking method:

  • Place the mushroom caps, previously soaked and washed, in a wooden barrel or large enamel container with the caps facing down. Calculate that from 10 kg of milk mushrooms you should get 10 layers.
  • Sprinkle each layer with coarse salt. One layer should take 40–50 g.
  • Wrap cheesecloth around a wooden disk and place it on top of the mushrooms. If you are using a saucepan, you can place gauze directly on the mushrooms, and put a lid or dish of suitable diameter on top.
  • Place something heavy on top. This could be a stone, a pan or a jar of water. Place the container in a cool place (up to 16 degrees). After 2 months the sample can be taken.

Video recipe for the occasion:

If you want to get more aromatic milk mushrooms, you can lay horseradish, currant, cherry leaves, a few peas of allspice, and an umbrella of dill on the bottom of the barrel or pan. The advantage of this pickling method is that new rows of milk mushrooms can be added on top as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of salting, the need to soak in water before serving to remove excess salt.

Black milk mushrooms, salted in jars

  • black milk mushrooms – 2 kg;
  • dill umbrellas (with stems) – 10 pcs.;
  • salt – 100 g;
  • garlic – 2 heads;
  • water – 1.5 l;
  • vegetable oil – 50 ml.

Cooking method:

  • Dissolve 20 g of salt in water and put on fire. When it boils, dip the milk mushrooms, pre-soaked and cut into 2-4 pieces (depending on size), into it. Boil for 8 minutes, pour in the oil, stir, drain the milk mushrooms in a colander and let the water drain.
  • Cut off the stems of the dill, but do not throw it away. Divide each umbrella into several parts.
  • Peel the garlic and chop finely.
  • Mix mushrooms with salt, garlic and dill umbrellas. Place pressure on them.
  • After 12 hours, mix the milk mushrooms and apply pressure again.
  • Sterilize the jars and boil the lids.
  • Place the mushrooms in jars, pouring brine over them. Press down and secure by placing the dill stems crosswise. Close the lids and place in the refrigerator.

Milk mushrooms salted for the winter according to this recipe will be ready to eat only after a month and a half, but it is not advisable to store them for more than three months. All this time they will take up space in the refrigerator - you need to be prepared for this if you don’t have a cellar. If it is available, jars can be stored in it, as long as it is cold enough.

White milk mushrooms, salted in jars

  • white milk mushrooms – 2 kg;
  • water – 1.5 l;
  • salt – 70 g;
  • vegetable oil – 50 ml;
  • garlic – 3 cloves;
  • dill seeds – 20 g.

Cooking method:

  • Sort, cut and soak the mushrooms.
  • Boil water by adding 20 g of salt to it.
  • Place the mushrooms in boiling water and remove after 7 minutes.
  • After the water has drained, mix the milk mushrooms with thinly sliced ​​garlic, dill seeds, and salt.
  • Set oppression for a day.
  • Sterilize jars and lids.
  • Place mushrooms in jars, pouring brine over them. Pour vegetable oil on top and close with lids.

After a month and a half, you can eat milk mushrooms. They should only be stored in the refrigerator and no longer than three months.

Milk mushrooms, salted for the winter in cabbage leaves

  • milk mushrooms – 5 kg;
  • water – 5 l;
  • salt – 0.3 kg;
  • garlic – 1 head;
  • dill (fresh) – 100 g;
  • currant leaves – 20 pcs.;
  • cherry leaves – 20 pcs.;
  • cabbage leaves – 10 pcs.

Cooking method:

  • Soak the caps of the milk mushrooms in cold water, changing it 2 times a day, for two days.
  • Dissolve 50 g of salt in 5 liters of water and pour over the mushrooms. Soak in salted water for 8–12 hours. Rinse, change the water to clean water and soak for another 3-5 hours.
  • Dry the mushrooms.
  • Chop the peeled garlic (cut each clove into 2-3 pieces).
  • Wash, dry, cut the dill.
  • Lay out the mushrooms in layers, sprinkling with dill, salt, garlic cloves, cherry leaves, currants, cabbage.
  • Set the pressure and place in a cold cellar for two months, after which the mushrooms are allowed to be eaten.

If desired, milk mushrooms salted for the winter according to this recipe can be stored in the refrigerator, but the pan with them will take up a lot of space.

Milk mushrooms, salted with onions

  • milk mushrooms – 5 kg;
  • salt – 0.25 kg;
  • water – 5 l;
  • onions – 1 kg.

Cooking method:

  • Pour the milk mushrooms soaked in cold water for 2 days with salted water (50 g of salt per 5 liters of water). Soak in it for 12 hours, rinse twice in running water, and dry.
  • Cut the peeled onion into thin rings or half rings.
  • Mix mushrooms with salt and onions, place a weight on them.
  • Keep the milk mushrooms under pressure for two days, stirring every 8–12 hours.
  • Place in sterilized jars, fill with brine, cover with plastic lids and store in the refrigerator.

You can eat mushrooms after 2 months, before soaking them in water. Storage is allowed for no more than 4 months.

Milk mushrooms, hot salted for the winter

  • milk mushrooms – 2 kg;
  • salt – 80 g;
  • water – 2 l;
  • garlic – 5 cloves;
  • allspice (peas) – 5 pcs.;
  • cloves – 3 pcs.;
  • bay leaf – 3 pcs.

Cooking method:

  • Add salt, pepper, bay leaf and cloves to the water. Heat until the salt dissolves, add the mushrooms to the water and bring to a boil.
  • Cook for 25 minutes, constantly skimming off the foam.
  • Cut the garlic cloves into 2-3 pieces depending on size.
  • Mix with mushrooms removed from heat.
  • Place the mushrooms, soaked in the brine in which they were boiled, under pressure. They should remain under it for 24 hours; during this time they should be kept in a cool place.
  • Sterilize the jars.
  • Boil the brine for 5 minutes along with the mushrooms.
  • Arrange the mushrooms, crushing them with a spoon, pour boiling brine over them, and roll up.
  • Let cool under a warm blanket.

Hot salted mushrooms can be stored at room temperature all winter. Despite the fact that it is more labor-intensive than cold, many housewives choose it.

Milk mushrooms, salted in hot brine

  • milk mushrooms – 1 kg;
  • salt – 50 g;
  • garlic – 3 cloves;
  • bay leaf – 2 pcs.;
  • fresh horseradish (root) – 20 g;
  • dill (seeds) – 20 g;
  • water – 1 l.

Cooking method:

  • Prepare the mushrooms by soaking them well. Only the caps are used for salting.
  • Peel and thinly slice the horseradish and garlic.
  • Boil the brine by adding salt and dill to the water.
  • Dip the milk mushrooms into the brine and cook them for half an hour, constantly skimming off the foam.
  • Wash the mushrooms, mix them with horseradish and garlic. Pour in brine, cover with clean gauze and press down. Place in the refrigerator for a day. It is advisable to leave them in this form; they will be ready to eat within 2 weeks.
  • If there is not enough free space in the refrigerator, after 24 hours, boil the brine with mushrooms and place them in sterilized jars, seal them tightly and let them cool under something warm. In this case, milk mushrooms can be stored at room temperature.

Salted milk mushrooms according to this recipe turn out to be quite spicy. If there are no lovers of spicy dishes in your family, it is better to give preference to the previous recipe.

Milk mushrooms are very tasty mushrooms. They are black, yellow or white in color. But they have a specific bitterness, so they are mainly used for pickling. There are a huge number of different recipes that allow you to properly prepare them for the winter. Many housewives most often salt milk mushrooms using the hot method. The mushrooms come out crispy and flavorful.

Beneficial properties and harm

This representative of the Milky genus is considered to be conditionally edible. It is rich in vegetable protein, so it can easily replace meat. Milk mushrooms contain a huge amount of calcium, potassium, phosphorus and magnesium. In addition, they contain various vitamins:

  • retinol;
  • ascorbic and nicotinic acids;
  • tocopherol;
  • thiamine and riboflavin.

People suffering from tuberculosis need to add these mushrooms to their diet. It is known that they contain substances that inhibit the pathogenic bacillus. Milk mushrooms also help with kidney failure and urolithiasis. This natural antibiotic is used in the fight against certain pathologies. Due to the presence of a huge amount of vitamins, it is often used in pharmaceuticals.

If cooked incorrectly, milk mushrooms can harm the body. It contains milky juice that can cause poisoning. To destroy toxic substances, the product requires careful processing. That is why it is recommended to wash and soak such mushrooms well after picking.

Milk mushrooms are a very high-calorie product. They are poorly digested in the stomach, which is why it is not recommended to eat them in large quantities. For gastritis and intestinal disorders, it is also better to avoid eating mushrooms, since they contain a lot of fiber, which does not benefit everyone.

Preparing for pickling

Please note that not all dishes are suitable for soaking and further preservation. It is best to use a wooden, enamel or glass container. A reaction may occur in a galvanized pan that will make the mushrooms unedible. Also, do not use clay pots for such purposes. After soaking, the milk mushrooms must be rinsed well.

Hot salting method

White milk mushrooms, cooked incorrectly, have a specific aroma and strong bitterness. Heat treatment will help remove their unpleasant taste and aroma. To prepare salted milk mushrooms in a hot way, you need the following ingredients:

  • 1 kg of mushrooms;
  • 4 large cloves of garlic;
  • several overripe dill umbrellas;
  • 10 currant leaves;
  • at least 60 grams of salt;
  • some black peppercorns.

Before you start pickling, you need to cut off the stems at the base of the mushrooms (no more than 1 centimeter should remain). During this, they are carefully inspected and rotten areas are removed. The cap of each milk mushroom should be thoroughly washed to remove dirt and debris.

Large specimens are cut into several pieces depending on size, while small ones are left whole. Then the mushrooms are placed in a container, filled with water and added a little salt. They are brought to a boil and kept on fire for another 5 minutes. During the cooking process, foam forms, which must be removed. Then use a slotted spoon to catch all the mushrooms. The milk mushrooms are rinsed with cold water and placed in a colander so that they cool faster.

Salt is poured into a sterilized jar, a few peppercorns, blackcurrant leaves and dill are added. The first layer of boiled milk mushrooms is laid out on these ingredients. Then you should repeat everything again. It is recommended to pack the mushrooms quite tightly.

After cooking, a decoction remains, which is what is poured into a jar with the ingredients laid out. You will have to wait a while until all the air comes out. When bubbles appear on the surface, you can proceed to rolling, but do not use metal lids. The jars are cooled and stored in a cool place. They should be stored for more than 1 month.

Hot-cooked salted milk mushrooms turn out very tasty and aromatic. This method is also suitable for pickling dried mushrooms.

Canning black milk mushrooms

Cold salting of milk mushrooms

Milk mushrooms have long been considered the most valuable and high-calorie mushrooms. Their nutrients are perfectly absorbed by the body, and any dish made from salted milk mushrooms has an inimitable taste. Milk mushrooms salted in a cold way are especially tasty. It is cold salting that contributes to the preparation of an unusually juicy and aromatic mushroom dish. And although finding rich “mushroom spots” is not easy, it is still worth it, because the final result will exceed all culinary expectations. Fans of mushroom appetizers especially revere milk mushrooms, so they approach the technology of salting them carefully and seriously. Among the colossal variety of recipes for cold pickling of milk mushrooms, there is one good recipe with simple ingredients. Ingredients for cold pickling of milk mushrooms:

  • milk mushrooms – 5 kg;
  • horseradish (leaves and root);
  • garlic;
  • cherry or currant leaves;
  • dill stems;
  • medium salt – 2 cups;

Recipe for cold pickling of milk mushrooms

The first thing to do with mushrooms is to wash and peel them. Next, you can transfer the milk mushrooms into a deep and wide dish (pan, bucket, and similar large containers). The dishes should be glass, enamel or plastic. Pour the mushrooms in the bowl with running cool water and cover with a voluminous non-convex plate, on top of which place some kind of weight (for example, a full jar of water) for oppression. Take the soaked mushrooms to a cooler place (basement) and leave the milk mushrooms for 3 days. Change the water in the container with mushrooms at least 3 times a day. After several days, you need to take out the milk mushrooms, sprinkle each individual mushroom with salt and transfer it to a bowl for pickling. Between the mushroom layers, you definitely need to put chopped horseradish roots and peeled garlic so that the taste of homemade milk mushrooms for the winter turns out to be more piquant and rich. All mushrooms must be covered with double or even triple gauze, on which horseradish (several leaves) must be laid out so that the mushrooms do not darken.

Cold salting of milk mushrooms

You can place greens on top of the horseradish leaves. You need to press the mushrooms on top very firmly so that the brine comes out of them, which completely covers the milk mushrooms. In this state, the mushrooms should stand quietly for up to 1 month in a cool place. Sometimes look at the top of the mushrooms so that they do not “peek out” from the brine and become dry, otherwise they may become moldy. After pickling the mushrooms, they will need to be transferred to sterilized jars and not closed with lids. You can not remove the mushrooms from the pickling container, just leave the container with the mushrooms in a cold place. You should get clean and light mushrooms, but just in case, it is better to rinse the top layer of mushrooms. This cold pickling of milk mushrooms makes mushrooms an excellent appetizer and filling for caviar, salads and even cutlets. On any festive or everyday table, salted milk mushrooms will be an affordable and tasty luxury. Once you try this cold mushroom pickle, you will no longer be able to deny yourself the pleasure of enjoying this dish every year!

Recipe for cold salting of milk mushrooms with photo

How to pickle milk mushrooms for the winter: video

This video describes in detail the process of pickling milk mushrooms and explains how to quickly and easily pickle milk mushrooms at home.

A simple recipe for pickling milk mushrooms at home