How to pickle milk mushrooms at home - hot and cold methods of pickling
Milk mushrooms, although they are classified as conditionally edible mushrooms, are in fact a delicious delicacy that is not a shame to put even on the holiday table. You just need to be able to correctly distinguish, collect and prepare them.
The most favorite mushroom pickers and remarkable in taste are white milk mushrooms (aka raw, aka real) and black (gypsy, nigella). These are lamellar, rather large mushrooms with dense (“fleshy”) brittle flesh, fundamentally differing only in the color of the cap with pubescent edges curved inward - its color varies from yellowish-white to dark brown. Both species are found in deciduous and mixed forests, hide in moss or grass, love bright places, and usually “live” in groups.
How to salt milk mushrooms for the winter
Their collection season begins in mid-summer and ends only at the end of September. And then the most interesting part begins - salting and marinating milk mushrooms. They won’t go into soup or into a frying pan fresh because of the acrid, bitter milky juice, but canned in a tub or jar to delight gourmets on cold winter days – for a sweet soul. White and black milk mushrooms are salted exactly the same.
FACT! In addition to white and black milk mushrooms, their “relatives” are also used for pickling - oak and aspen milk mushrooms, podgruzdi, and volnushki. They can be salted together with milk mushrooms or separately.
Today we will present to you the most popular, simple, quick and delicious ways to pickle milk mushrooms so that they remain tasty, crispy and aromatic. Write down how to properly salt milk mushrooms for the winter!
Let’s make a reservation right away - before cooking, all milk mushrooms need to be thoroughly cleaned, washed, cut off the legs (they don’t go into pickling, only the caps with “stumps” about 1 cm long), and then long-term soaking (2-5 days) or boiling ( 5-30 minutes). The last two procedures are designed to cleanse mushrooms of the poisonous milky juice, which gives them bitterness.
Soaking milk mushrooms is used before cold salting, boiling is part of hot salting.
Soak the milk mushrooms in cold salted water (1 tablespoon of salt per 1 liter of water) under slight pressure, otherwise the light mushrooms will float to the surface. It is recommended to change the water several times during soaking - the foam that forms on the surface of the water will “tell you” about the need for this process.
After several days, when the soaking process is over, the milk mushrooms will greatly decrease in size. Before further salting, you can try a cut of the mushroom on your tongue - there should be no bitterness left in it.
IMPORTANT! Wooden, glass and enamel dishes are suitable for soaking and subsequent salting of milk mushrooms. It is not recommended to use galvanized and clay dishes.
Boiling milk mushrooms is part of the hot pickling method; depending on the recipe, it takes from a few minutes to half an hour (see below). Afterwards, the water is drained, and the mushrooms are washed in cold water and placed in a colander.
In addition, there is a mixed method of pickling - both with soaking and blanching of milk mushrooms.
After salting, milk mushrooms are stored in brine in the cold (0-5 °C), but under no circumstances are they frozen. If the amount of brine is insufficient, add cold boiled water.
There are two radically different ways to deliciously pickle milk mushrooms - cold and hot. In the first case, the mushrooms turn out to be more elastic and crunchy and do not change their color. The second method is considered safer (remember, these mushrooms are conditionally edible), plus pickling is much faster.
Both methods, in turn, have different variations in recipes, consisting in the duration of processing of mushrooms and a set of spices. We offer you step-by-step recipes for pickling milk mushrooms at home.
The easiest cold way to salt milk mushrooms
Ingredients: 5 kg of fresh milk mushrooms, 0.3 kg of coarse salt (not iodized!).
Salting process
Cleaned and soaked mushroom caps (large ones are cut into pieces, small ones are left whole) are placed in a deep container in layers, and each layer is generously sprinkled with salt. After laying out the layers, a pressure circle is placed on the salted mushroom mass and a heavy load is placed, which should “compress” the milk mushrooms as much as possible. Place the container in a cool place (up to 16°C).
Before serving, milk mushrooms salted in this way must be rinsed to remove any possible excess salt.
How to salt milk mushrooms with spices (cold classic method)
Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of coarse salt (not iodized!), cherry and black currant leaves (20 pcs.), dill umbrellas (5 pcs.), horseradish leaves (5 pcs.), black pepper and allspice peas ( 10 pcs.), bay leaf (5 pcs.).
Salting process
Cherry, horseradish and currant leaves and some dill umbrellas are placed at the bottom of a deep container. Spices are mixed. Then pieces and small caps of peeled and soaked mushrooms are placed in this container in layers of 5-10 cm, and each layer is generously sprinkled with a mixture of spices. The top is covered with another layer of leaves. Then a pressure circle is placed on the mushroom mass and a heavy load is placed, which should “compress” the milk mushrooms as much as possible. Place the container in a cool place (up to 15°C).
The mushrooms can be left in this container for the entire pickling period (at least 1.5 months), or after a few days they can be mixed and placed very tightly, without voids, in sterilized glass jars, which should be closed with lids and left in the same cool room until end of the process.
IMPORTANT! If mold appears on a wooden pressure wheel, gauze or the walls of the dishes during storage or salting, they are washed with hot salted water.
How to salt milk mushrooms in a barrel (in Altai, cold method) Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of coarse salt (not iodized!), 5 bay leaves, 20 g of garlic, 20 g of dill, 10 g of horseradish, 20 g of allspice, 5 pcs. carnations.
Salting process
A wooden barrel (preferably oak) is prepared - it is thoroughly cleaned inside and out, scalded with boiling water and dried. All spices are mixed. Pieces and small caps of peeled and soaked mushrooms are placed in a barrel in layers, and each layer is generously sprinkled with a mixture of spices. The top layer is covered with gauze (cotton fabric), a pressing circle is placed on it and a heavy load is placed, which should “compress” the milk mushrooms as much as possible. Place the container in a cool place (up to 16°C).
If the process goes well, after a couple of days the pressure circle should be covered with juice. If this does not happen, the load should be replaced with a heavier one. If the barrel is not filled to the top, you can add new mushrooms collected and processed as described above within 3 days.
Milk mushrooms are salted in this way for about 1.5 months.
Ingredients: 5 kg of fresh milk mushrooms, 0.1 kg of salt (not iodized!), 5 bay leaves, 10 cherry and currant leaves each, 2 heads of garlic, 20 g of dill, 20 g of allspice and black peppercorns, 5 pcs. carnations.
Salting process
Peeled and chopped milk mushrooms are boiled in salted water for at least half an hour, then the mushrooms are thrown into a colander to drain off excess liquid. During this time, a brine is prepared in another container - spices (except garlic and leaves) are poured with water and brought to a boil. After boiling, add boiled milk mushrooms and cook everything together for about half an hour. At the end of cooking, add garlic cloves and berry leaves, carefully mixing them into the mushroom mixture.
Mushrooms, drenched in the brine in which they were boiled, are placed under oppression for 3-5 days and placed in a cool place. After this, place the mushrooms in sterilized glass jars (adding 1 tablespoon of vegetable oil to each top), close them with lids and leave them in the same cool room until the end of the process, which will take about 2-3 weeks.
ON A NOTE! Some housewives, before putting the milk mushrooms into jars, boil them again in brine for about 5 minutes and roll them up hot.
Ingredients: 5 kg of fresh milk mushrooms, 100 ml of vegetable oil, 0.2 kg of coarse salt (not iodized!), black currant leaves (20 pcs.), black pepper and allspice peas (10 pcs each), bay leaf (5 pcs.) .
Salting process
Peeled mushrooms are cut and soaked in cold salted water for one and a half days. Then the milk mushrooms are washed under running cold water, blanched in boiling water with vegetable oil for 5-7 minutes, and placed in a colander to drain excess liquid. Spices are mixed. Then the pieces and small caps of the prepared mushrooms are tightly placed in sterilized glass jars in layers of 5-10 cm, interspersed with leaves and sprinkled with a mixture of spices (you can add a little brine in which the milk mushrooms were boiled). Afterwards, oppression is applied and the jars are sent to a cool place for 12-20 hours. Then the jars are covered with lids and placed in the refrigerator. Milk mushrooms salted in this way will be ready in 1-1.5 months.
Milk mushrooms with onions (cold method) Ingredients: 5 kg of fresh milk mushrooms, 0.2 kg of salt (not iodized!), 1 kg of onions.
Salting process
Peeled mushrooms are cut and soaked in cold water for 2-3 days. Then prepare a brine (50 g of salt per 4 liters of water), into which the mushrooms are sent for another 12 hours. After this, the milk mushrooms are taken out, washed in running water and lightly dried. Now it’s the turn of the onion. It is finely chopped, sprinkled with the remaining salt and added to the mushrooms. All together again put under the press for 2 days, stirring the contents every 7-10 hours.
Then the mushrooms are tightly placed in sterilized jars, filled with brine, covered with plastic lids and stored in the refrigerator. Milk mushrooms with onions salted in this way will be ready in 1-1.5 months.
Salted milk mushrooms are a wonderful appetizer that is appreciated by many. Why buy canned milk in the store when you can pickle milk mushrooms at home to your liking? Do you have any favorite mushroom recipes?Add to my selection
Greetings, my dears!
Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch on mushrooms at the festive table, especially on New Year, which is just around the corner (only four months left!).
By the way, in ancient times in Rus', milk mushrooms were called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day milk mushrooms are considered inedible, so they do not eat them even in salted form.
For pickling, mainly the white representative of this mushroom is used. When in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish cap. However, in our article you will find a very tasty recipe for pickling black milk mushrooms. So get creative and enjoy the fruits of your labor! Happy cooking to you!
Mushrooms prepared according to this recipe turn out incredibly crispy and appetizing. It’s especially nice to serve them to the table with onions and vegetable oil.
Ingredients:
Clean and soak the mushrooms in a bowl of water. We insist for a day. Drain the water several times to remove the bitterness.
We place a pressure plate in the form of a plate so that the milk mushrooms are completely immersed in water.
After a day, use a brush to remove the remaining dirt from the mushrooms and transfer them to a clean container.
Fill with water so that the milk mushrooms are completely immersed in water. We put it on fire.
Immediately after boiling, check the time and boil the mushrooms for no more than five minutes! Otherwise they won't turn out crispy.
Using a slotted spoon, remove the milk mushrooms from the pan and transfer them to another container.
Sprinkle the first layer of mushrooms with salt.
Place under a press and leave for two days at room temperature, remembering to periodically check the mushrooms.
We remove the oppression.
We begin to place the milk mushrooms in the jar, not forgetting to flavor each layer with garlic and dill. We repeat the procedure until the jar is full.
We pierce the mushrooms at the walls of the jar with a knife several times so that excess air does not form and the brine penetrates downwards.
Sprinkle the remaining garlic and fennel seeds on top.
Fill the jar to the brim with boiled, salted and cold water. Close with a nylon lid. We put the milk mushrooms in the refrigerator for storage for a month. After that you can eat, bon appetit!
Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!
Prepare 2 buckets of milk mushrooms:
Cooking method in stages:
Rinse the milk mushrooms thoroughly.
Place them in clean containers.
Fill with water and put on fire to cook.
Bring to a boil and immediately skim off the foam.
Reduce heat and cook for another 5 minutes.
Drain the water through a colander. While the milk mushrooms cool slightly, prepare the brine: pour water into a pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.
Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.
Place the mushrooms loosely among the jars.
Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.
Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!
This recipe will provide you with a delicious mushroom appetizer for your holiday table. The guests will be delighted, you'll see!
We will need:
Cooking method in stages:
Soak for 6-7 days, changing the water three times a day.
Place on the fire, bring to a boil and simmer over low heat for 15-20 minutes.
Drain the water through a colander and leave the mushrooms to cool for 30 minutes.
Place bay leaf, allspice, cloves, garlic and a couple of pinches of salt on the bottom of the pickling container.
We will also add a couple of cherry leaves and one leaf each of raspberry, horseradish, oak, as well as a dill umbrella.
We lay out the first layer of mushrooms, sprinkle them with a pinch of salt and again lay out the same spices and seasonings as for the first layer.
After laying the last layer, cover the milk mushrooms with leaves.
Cover the container with mushrooms with gauze and put on the press. We put the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure there is brine in the mushrooms, otherwise they will spoil!
If you don’t want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salted water to each of them.
I really like this recipe because you can eat these mushrooms in just 5 days. I don’t like the cold method of salting milk mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning from them increases.
Take the following ingredients:
Cooking method in stages:
Wash and soak the mushrooms for a day, changing the water two or three times during this time.
Place the milk mushrooms in a saucepan with slightly salted water, place on the stove, wait until it boils and then cook over the heat for 20-30 minutes.
Cool the mushrooms until warm.
Prepare garlic, black peppercorns, bay leaf and salt.
Salt each mushroom and place it in a container with the cap down.
Place garlic, bay leaf and pepper on each layer of milk mushrooms.
Place pressure and put the mushrooms in the refrigerator. After 5 days you can enjoy the ready-made salted milk mushrooms, bon appetit!
Most often, porcini mushrooms are used for pickling. However, Black is no worse. Especially if you know how to cook them correctly. So try it, for good health!
Prepare:
Cooking method in stages:
Clean the mushrooms and scrape their stems. Fill with water.
Soak for 24 hours, remembering to change the water for the black milk mushrooms a couple of times.
The next day, drain the water and rinse the mushrooms.
Fill the pan with milk mushrooms with water and put on fire.
After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and cook them over medium heat for 40-45 minutes.
Drain the water through a colander and leave the mushrooms to cool.
Place dill and garlic at the bottom of the jar.
Place a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of milk mushrooms.
Top each layer of mushrooms with dill and garlic.
Cover the top with gauze, place the press and leave in a cool place for 2 weeks.
My grandmother knows this method. Moreover, her milk mushrooms always turned out very tasty and aromatic. If you want to try it, please come to the table!
Ingredients:
Cooking method in stages:
Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.
We thoroughly wash each mushroom with a dishwashing sponge.
At the bottom of the pan we place chopped garlic cloves, allspice and black peppercorns, as well as salt at the rate of 1 heaped tablespoon per 1 kg of mushrooms.
Place the mushrooms caps down.
Sprinkle each layer with garlic and pepper.
When the container is 2/3 full, be sure to press down so that the mushrooms release their juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, the salted white milk mushrooms are ready! Bon appetit!
This recipe was taught to me by a mushroom picker I know, who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.
Take for 1 kg of mushrooms:
Cooking method in stages:
Clean and slice the mushrooms.
Place them in a saucepan, pores side up.
For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.
Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.
Add salt and dill.
Add the ground pepper mixture.
Mix everything well.
Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.
Press down the milk mushrooms to make them tighter.
In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!
Attention: if you tightly close a jar of mushrooms, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!
To make the mushrooms crispy and tasty, you need to salt them cold. However, many are afraid to do this because of the risk of contracting botulism, because milk mushrooms are considered conditionally edible mushrooms.
Therefore, if you are so worried about your health, but at the same time do not want to give up pickled milk mushrooms, prepare them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!
Do you have a favorite recipe for salted milk mushrooms? If yes, I will be glad if you share your experience in the comments. See you again on the blog!
Milk mushrooms are the most valuable of the conditionally edible mushrooms for lovers of “quiet hunting”. The most common version of preparing them for the winter can be called hot cooking. These mushrooms are juicy and meaty; in addition, they have an amazing aroma. There are a large number of different recipes for preparing these mushrooms that will help you understand how to pickle milk mushrooms at home.
This is one of the most popular methods. It is simple to implement and has many advantages. In particular, this method has the following advantages:
The hot method is considered the safest in the case of conditionally edible mushrooms. For salting milk mushrooms using the hot method you will need the following ingredients:
Salting itself involves following a simple algorithm. With its help you can easily prepare a dish. The following recipe will help you pickle white milk mushrooms:
Mushroom picking season is in full swing. But not all of them can be fried in a frying pan or dried for the winter. For milk mushrooms, for example, the best cooking option is pickling (although modern cooks fry and stew them). However, not everyone knows how to pickle white milk mushrooms.
These mushrooms grow in large quantities in our forests. And collecting them is a pleasure: they grow in large colonies, and distinguishing them from their inedible relatives is quite easy. But before you salt white milk mushrooms, you need to understand that they can be raw, black, yellow, and peppery.
White (also called real - raw) milk mushrooms are considered the most delicious when pickled. The cap of this mushroom is white or yellowish (more likely even creamy) with watery streaks. It is uneven in shape (wavy), tucked in and heavily pubescent at the edges. If the milk mushroom is broken anywhere, white juice will appear, which will turn grayish when exposed to air. It is best to look for such mushrooms in birch and pine forests.
If you have collected the yellow variety, then you definitely need to figure out how to salt milk mushrooms in jars - they are used only in salted form. The cap of the yellow milk mushroom can grow up to 15 cm in diameter. But this is not the maximum yet. Black ones are considered the largest. Their caps can be 20-22 cm. This type of mushroom is eaten salted, but first boiled.
Pepper mushrooms are also considered interesting. The fact is that if you dry it and crush it, it can completely replace pepper on your table.
So, we already know that milk mushrooms are an excellent appetizer on the winter table. Crispy, delicious, it will remind you of the sunny autumn days of “quiet hunting”. But the stories of the masters about how to properly pickle white milk mushrooms are depressing, and it seems that it is tedious and difficult.
First, there are a few important details to remember:
So, if you are planning to salt milk mushrooms, you will need a proven recipe that is suitable specifically for your mushrooms. Because, as already mentioned, black milk mushrooms must be boiled before salting, and white milk mushrooms can easily be sent to a jar and raw. Actually, there are two main methods for preparing salted milk mushrooms: cold method and hot method.
In both cases, the preparatory stage involves not only thoroughly washing the mushrooms, but also soaking them in clean water. If the days are hot, then the water needs to be changed every 2 hours, and the total time the milk mushrooms stay in it should not be extended by more than 1.5 days (day, night, day). In cool weather, you can increase the time to 2-3 days with water changes every 4-5 hours. All the bitterness will come out of the mushrooms.
It’s not difficult to understand how to salt white milk mushrooms. The main thing is to follow all the rules. If you only have a few mushrooms, a clean glass jar will do just fine. Of course, traditional oak barrels are preferable, but where can you get them?
Add a layer of salt to the bottom of the jar (remember that for all types of pickles you should use coarse, non-iodized salt). It should be assumed that for every kilogram of mushrooms, about 40 g of salt is taken. We place horseradish and currant or cherry leaves on it, garlic (this should also be cut into small slices) and dill inflorescences. Having dealt with the spices, start arranging the mushrooms. This must be done very calmly and carefully so as not to break the fragile mushrooms. The milk mushrooms should be folded with their caps facing down. Sprinkle each layer with peppercorns (3-4 pcs.). Fill the jar to the top and cover the mushrooms with currant or cherry leaves.
Then you need to create oppression. To do this, take a lid or saucer smaller than the neck of the jar, and place a load on it. The entire structure must be removed for 1-2 months in a cool, dark place. In the city this is most often a refrigerator, but in suburban conditions it is a basement.
If you are not sure that you know how to salt milk mushrooms, the hot method is for you. Firstly, most people are afraid to use raw mushrooms, and secondly, this technology prevents them from souring in the marinade.
For hot pickling, you don’t have to soak the milk mushrooms for so long. A couple of hours is enough. Then each batch of mushrooms should be boiled in salted water for 20-30 minutes. The water needs to be changed for each serving.
During the cooking process, foam will appear on the surface of the pan, which must be removed as much as possible. Next, the mushrooms are placed on a sieve and washed with cold running water.
The pickling container is filled with spices (unlike cold pickling, onions can also be used here), then mushrooms are also placed with their caps down and, pressed down with a load, they are put away in a cool place for a week.
If you have collected a whole cart of milk mushrooms, then boiling them a few pieces at a time is impractical. A large volume of mushrooms is blanched. Boil salted water in a saucepan and place mushrooms in nets for blanching (these are containers in the form of stainless steel nets). After 15-20 minutes, the milk mushrooms are removed and the water is allowed to drain. Then, based on the calculation: 60 g of salt per kilogram of already boiled mushrooms, they are salted in prepared containers. These pickles will be ready in 20 days.
Milk mushrooms are those mushrooms that are perfect for pickling. Cooked in this way, they become very aromatic, tasty and crispy.
If you were able to collect a basket of milk mushrooms, be sure to pickle them. This is usually done either hot or cold. The latter involves salting the mushrooms for a longer time, but they acquire a simply amazing taste. Cold salting of milk mushrooms allows you to get a real delicacy for the winter table. You will definitely like these meaty and at the same time crispy mushrooms.
So, you managed to collect a large basket of magnificent milk mushrooms, and you brought it home. Now the main thing is to process the entire batch of mushrooms as quickly as possible. Sort through the milk mushrooms - young specimens, strong and healthy, are suitable for pickling. Do not use mushrooms with wormholes and insects for harvesting for the winter. Otherwise, you risk ruining the entire ambassador. After selecting good mushrooms, start cleaning them. Sand and dirt are strongly absorbed into milk mushrooms, so you need to approach cleansing with all responsibility. To do this, take a sponge with a hard side (for washing dishes) and a toothbrush. Scrub each mushroom thoroughly from the outside and inside, remove all dirt, sand, stuck leaves and blades of grass. Trim the bad spots with a knife. Rinse the mushrooms with cool water. Now you can start soaking. Milk mushrooms should definitely be kept in water for at least a day in order to get rid of their characteristic bitterness. The water in the container in which the mushrooms are placed should be changed regularly every three hours. This is how raw milk mushrooms are soaked. Cold pickling will be successful only after all the bitterness has been removed from the mushrooms. Important: if you do not soak the milk mushrooms properly, you will not be able to get rid of the bitterness even by subsequent repeated boiling!
In order to prepare salted crispy mushrooms, you will need the following ingredients:
So, let's look at the cold method of salting milk mushrooms. First, thoroughly clean, rinse and soak the mushrooms for three days. All the bitterness will come out during this time. After these preliminary operations, you can proceed to the actual preparation of enamel cookware without chips, rust, or cracks. Place cherry and currant leaves on the bottom and add dill to them. Place the mushrooms on top of them, caps down. Let's add some salt. Repeat the layer of mushrooms again, adding dill and salt. In this way, lay out all the milk mushrooms, not forgetting to add salt to them. When the pan is full, add horseradish leaves on top. Cover the container with a clean towel (you can even boil it), put a dish on top and put pressure on it. That's it - you can put the workpiece in the refrigerator. This is how raw milk mushrooms are prepared. Salting in the traditional way will provide an excellent appetizer for the holiday table. After 40 days, the mushrooms will be completely ready. You can serve them seasoned with vegetable oil and garnished with onions. You need to store this original Russian appetizer in the refrigerator, transferring the mushrooms into sterilized glass jars. You need to eat salted milk mushrooms within six months. Enjoy your meal!
