Recipe for preparing milk mushrooms. Mushroom caviar and patesMushroom sauces. Product preparation methods

Milk mushrooms are found in our area in large quantities and everywhere. They are easy to distinguish from other edible mushrooms, so even inexperienced mushroom pickers can collect milk mushrooms. These mushrooms cannot be confused with any others. However, milk mushrooms have their own doubles and imitators. They differ significantly in color and “cilia” along the edges of the cap.

A real milk mushroom secretes a sticky, honey-like and pungent-smelling juice that sparkles on the curved plates of the mushroom cap. This juice often gives them an unpleasant bitter aftertaste when cooked incorrectly. Therefore, before cooking, milk mushrooms should be soaked for several days in cold water, which should be changed more often than once a day, and if possible, then much more often.

To make the bitterness from the mushrooms go away faster, you can add a little salt and citric acid to the water during soaking. For inexperienced mushroom pickers and young housewives, the question is swirling in their heads: how to cook milk mushrooms? The answer is that it is best to salt or marinate this type of mushroom. To do this, the collected mushrooms must be carefully sorted, thoroughly cleaned of visible debris and rinsed many times in ice-cold running water.

It is best to salt mushrooms in a glass or enamel bowl and place the prepared milk mushrooms in this bowl carefully, sprinkling them with salt and spices. To pickle one kilogram of milk mushrooms, you need to take about two tablespoons of salt, several bay leaves, several black peppercorns, dry or fresh dill.

The mushrooms, tightly packed in a container and covered with prepared gauze or cloth, must be pressed and sent to a cold place. Regularly scald the fabric and bend it with boiling water to prevent mold from forming. In a month and a half, these mushrooms will be ready. If you don’t know how to cook milk mushrooms with onions, then first prepare 150 grams of onion and 50 grams of vegetable oil for 800 grams of milk mushrooms.

Cut the mushrooms into cubes, add onion cut into half rings, season with aromatic vegetable oil and garnish with herbs. Milk mushrooms cooked with sour cream are very tasty. To do this, fry fresh finely chopped milk mushrooms in a frying pan with vegetable oil until golden brown, then pour in sour cream and heat thoroughly in a hot oven, but do not bring to a boil.

This dish is perfect as a tasty addition to fluffy mashed potatoes. Or, for example, fry the mushrooms in a spoon of butter until golden brown, then, reducing the heat, pour in rich sour cream, add spices to taste and cover with a lid. Simmer these mushrooms for 10 minutes, stirring constantly.

White milk mushroom is a glorious prey for a mushroom picker. But a lucky rare person can boast of a big “catch” of this beauty - not every mushroom picker knows the mushroom spots. The ancient Roman poet Martial wrote back in the 1st century that it is easier to give silver than to bring milk mushrooms as a gift. This excellent category I mushroom has long attracted people with its taste and original color when pickled - white milk mushrooms have a bluish tint when ready.

This mushroom got its name for its massiveness, weightiness, and heaviness - hence the “milk mushroom.” The breast is really heavy and dense. The family of milk mushrooms is quite diverse: aspen, oak, blue, yellow, black, pepper, real, parchment... But the most famous and widespread are three of them - white, yellow and black.

White breast (real). The cap of this mushroom is almost flat or depressed with downward curved edges bordered by a fluffy-fibrous fringe. The size of the cap can sometimes reach up to 50 cm in diameter! But more often they are from 10 to 20 cm in size. Even in dry weather, the cap of the white milk mushroom remains moist. The name “white” milk mushroom is quite arbitrary - its color can range from milky white to light cream, often with lighter concentric circles, and sometimes with brownish, rusty or light yellow spots. The stem is short, up to 6 cm high, 2 cm thick, and becomes hollow in mature mushrooms. The flesh of the milk mushroom is white, dense and fleshy, but brittle, the smell is pungent and pleasant. At the fracture, abundant, caustic milky juice is released, turning yellow in the air.

The milk mushroom grows from late July to mid-September in birch or birch-pine forests, most often in families. These mushrooms like to camouflage themselves under fallen pine needles and leaves. In order for the “quiet hunt” for milk mushrooms to be successful, you must have keen eyes: sometimes a small tubercle of moss or foliage can indicate the presence of a mushroom. There was even a saying among the people: “The milk mushrooms play hide and seek and get under your heels.” White milk mushrooms are used mainly for pickling. Mushrooms are pre-soaked, as the milky juice can give an unpleasant bitterness.

. It differs from its white relative in its cap, on which there are concentric circles of a darker color. For its taste, the yellow milk mushroom received a ticket to category II, although many experts can argue with this. This mushroom is found from July to October in birch (less often in spruce) forests.

. The cap of the black milk mushroom reaches 30 cm in size. It is dense, fleshy, dark brown, brown-olive or greenish-black in color with slightly noticeable dark circles, slightly sticky. A young mushroom growing in a deciduous or mixed forest has a flat cap, with a small depression in the middle, and a slightly pubescent, downward-curved edge. A milk mushroom grown in a spruce forest has a funnel-shaped, thin cap, with more dense plates. The stem is 3-4 cm long, about 2.5 cm thick, and hollow in mature mushrooms. The flesh at the break is grayish-white, quickly turns brown, the milky juice is white, sharp, quickly darkening in air. Black milk mushroom belongs to category IV. It is consumed mainly in salted form after long soaking with periodic changes of water or boiling. For adult mushrooms, the top covering of the cap is first removed. When boiled, the mushroom first turns purple, then its color changes to dark cherry or bright red. With proper salting and storage, the strength and taste of the mushroom is preserved for up to 3 years or more.

Since the times of Kievan Rus, milk mushrooms have been considered a valuable commercial mushroom, so Russian cuisine has a huge number of recipes using these gifts of the forest. There are hundreds of recipes for salads with mushrooms. This is a salad of milk mushrooms with herring, peas, sauerkraut and many others. Gourmets highly value poultry dishes with milk mushrooms: the amazing taste of baked meat combined with the strong aroma of mushrooms will conquer anyone. And how many second courses! Goulash from milk mushrooms, okroshka with mushrooms, mushroom cutlets and tomatoes stuffed with mushrooms, stuffed milk mushrooms and roast - the list goes on for a long time. The simplest dishes - mushroom soup and milk mushrooms fried with onions - are the signature dishes of lovers of “silent hunting”. But the first thing that comes to mind when you mention milk mushrooms is an incomparable pickle. Although pickled mushrooms using various spices are no less popular.

Classical cold salting method milk mushrooms are simple. Before salting, mushrooms are soaked in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter of water). Soak for 2 days, changing the water in the morning and evening. Then the mushrooms are placed in prepared barrels or glass jars: a small layer of salt is poured onto the bottom of the container, then the mushrooms are laid out with their caps down, sprinkled with salt at the rate of 40-50 g per 1 kg of mushrooms. Having filled the container, cover the mushrooms with a clean cloth, place a circle on top and place a small weight on it. After 2-3 days, when the mushrooms thicken and release juice, a new portion of mushrooms is added to them, following the same rules. This is done until the sedimentation of mushrooms stops. Do not remove the load! The mushrooms must be covered with the resulting brine. If it is not enough, then you can add salted boiled water and increase the pressure. Filled containers are placed in the cold for 35-40 days.

Salted milk mushrooms in raspberry style. For 1 bucket of milk mushrooms, take 1.5 cups of salt. Soak the cleaned and washed milk mushrooms in cold water for 2 days, changing the water every day. Then place in layers in a wooden tub of non-resin wood, sprinkling with salt and chopped onions.

Ryazan milk mushrooms. Do not soak the washed small milk mushrooms, but only allow them to dry after washing on a wire rack. Then place in large jars, sprinkle with dill, and lightly sprinkle with salt every 2 rows of mushrooms. Sprinkle a lot of salt on top and cover with a cabbage leaf. No oppression needed.

Salted milk mushrooms in Altai style. For 10 kg of mushrooms, take 400 g of salt, 35 g of dill, 18 g of grated horseradish, 40 g of garlic, 35-40 allspice peas, 10 bay leaves. The milk mushrooms are sorted, cleaned, the stems are cut off and soaked in cold water for 2-3 days, changing the water 1-2 times a day. The soaked mushrooms are washed, thrown into a sieve and placed in a barrel, sprinkled with spices and salt. Cover with a napkin, place a circle and a weight. After compaction, you can add fresh mushrooms until the container is full. Be sure to ensure that the mushrooms are completely in the brine. Milk mushrooms are ready in 30-40 days.

Hot salting of milk mushrooms. For 2 kg of mushrooms: 90 g of salt, 6 cloves of garlic, dill seeds, black currant leaves. Sort the mushrooms, clean them, weigh them. Rinse each mushroom under cool running water, place in an enamel bucket (or large pan) and pour over a cold rein for soaking. Soak the milk mushrooms for 3 days, changing the water in the morning and evening. After this, wash the mushrooms well and cut into large pieces. Place in a saucepan, add cold water, bring to a boil and cook, skimming off the foam, for 10 minutes. Place the cooked milk mushrooms in a colander, let the water drain and cool. Place milk mushrooms in rows in a prepared container, sprinkling with salt, dill seeds, chopped garlic and currant leaves. Cover the container with a napkin, put a circle and bend. The milk mushrooms will be ready in a month.

Quickly salted milk mushrooms. Soak the milk mushrooms for a day, then clean them thoroughly. Pour cold water over the mushrooms and cook from the moment of boiling for 20 minutes. Then drain the water, add fresh water and cook again for 20 minutes. After this, add black peppercorns, bay leaves, cloves and salt to make a fairly strong brine. Cool, mix with vegetable oil and chopped onion, serve. With potatoes - simply delicious!

Pickled milk mushrooms. For 1 kg of mushrooms you will need 1.5 tbsp. salt, 3 cloves, 3 allspice peas, 2 bay leaves, 1.5 cups. water, vinegar. Wash and peel the mushrooms. Leave small caps whole, chop large ones. Pour in cold water and cook from the moment of boiling for 20-30 minutes, skimming off the foam. Drain the water from the finished milk mushrooms. Marinade: 1.5 cups. Pour water into an enamel pan, add enough vinegar so that it is not too sour, add spices, salt, mushrooms and cook for 15 minutes, stirring constantly (otherwise they will stick to the bottom). Place the mushrooms in sterilized jars, pour in the marinade, roll up or screw on a screw cap (just do not use a plastic lid, otherwise the mushrooms will become moldy!). Turn the jars over and cool. Keep refrigerated. Mushrooms can be eaten after 40 days.

In Russian cuisine, salted and pickled milk mushrooms were served not only as a separate dish, but as part of a wide variety of dishes. This variety is especially important for the Lenten table. Here are a few recipes that can be used both in your daily diet and during fasting.

Rassolnik with milk mushrooms

Ingredients:
400 g fresh or canned milk mushrooms
2 onions
2 tomatoes
2 pickles
1/3 parsley root
2 tbsp. maslin
1.5 liters of water or broth
1 tbsp. butter
spices: bay leaf, pepper, salt, hot pepper
greens and lemon for decoration

Preparation:
Wash and peel fresh mushrooms, rinse salted (marinated) mushrooms from brine. Cut into slices. Fry chopped onions, mushrooms and parsley root. Fry the cucumbers cut into small cubes in butter. Boil the broth, add fried mushrooms and add stewed cucumber, boil a little, add spices, bay leaf, chopped tomato, chopped olives and cook until the mushrooms are ready. Serve with herbs, sour cream and a slice of lemon.

"Gruzdyanka"

Ingredients:
500 g salted or pickled milk mushrooms
500 g potatoes
4-5 pcs. carrots
4-5 pcs. tomato
2-3 pcs. Luke
3 cloves garlic
vegetable oil, bay leaf, spices, salt.

Preparation:
Wash the salted milk mushrooms and cut into strips (there is no need to rinse the pickled ones). Cut the potatoes into cubes, grate the carrots on a coarse grater, fry in vegetable oil, finely chop the onion and also fry (separately from the carrots). Scald the tomatoes, remove the skin, cut into cubes. Place the food strictly in layers: milk mushrooms - onions - potatoes - carrots - tomatoes. If there are a lot of products, then alternate the layers in the same sequence. Fill with water so that the top layer is covered with it. Put on the fire, from the moment of boiling, reduce the heat to low, add salt and simmer under the lid for about 15 minutes. Then add bay leaf, garlic and spices and simmer over low heat for another 5 minutes, remove from heat and keep covered for at least 20 minutes. This recipe can be adapted for a slow cooker: lay out the ingredients in layers, add all the spices and put on the “Stew” mode for 1 hour.

Very interesting, “winter” pie with milk mushrooms and sauerkraut.

Ingredients:
For the test:
3 stacks flour
4 eggs
3-4 tbsp. drain oils
40-50 g yeast
For filling:
500 g sauerkraut
300 g mushrooms
1 onion
salt

Preparation:
Prepare the dough using a sponge or straight method and let it rise. Wash the cabbage and simmer covered. Add 1 tbsp. butter, chopped milk mushrooms, chopped onion sautéed in oil. Stir, add salt if necessary, and simmer until done. Cool. Divide the risen dough into two unequal parts and roll out to the size of a baking sheet or mold. Place the larger part on a baking sheet, put the filling on it, put the smaller part on top, pinch the edges, and let it rise for half an hour. Bake in the oven with medium heat.

Happy “hunting” for milk mushrooms and bon appetit!

Larisa Shuftaykina

This is a quite satisfying and tasty dish, which sometimes (for example, during fasting) can even replace meat. They are served with potatoes, rice, and also used as a side dish. Chanterelles are often prepared this way. Is it possible to fry milk mushrooms? There is no clear answer to this question. On the one hand, this method of preparation is hampered by their rather specific bitter taste, which goes away only during long-term processing (for example, salting). On the other hand, if recipes exist, it means that someone uses them. However, in order to clearly answer the question: “Is it possible to fry milk mushrooms?”, it is best to try it from your own experience.

How to get rid of bitterness?

Before frying milk mushrooms, you need to soak them thoroughly. This usually takes 2 days. Moreover, the water should be changed at least 8 times. Next, you need to boil them in salted water for 10 minutes, drain the water and repeat this action, adding fresh water. After this, they are placed in a colander or sieve and left for half an hour to drain all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively caps. Stiffer legs are better used for other purposes (for example, soup).

How to fry milk mushrooms?

For half a kilo of fresh mushrooms you will need salt and garlic to taste, a little vegetable oil (you can use olive oil). The caps of soaked boiled milk mushrooms are placed in a hot dry frying pan, covered with a lid and simmered for about 10 minutes, stirring occasionally. Then drain all the resulting liquid, add oil and fry for about 5 minutes, adding salt and squeezing the garlic through a press. At the end, chopped parsley is poured into the frying pan. It turns out to be a very tasty dish, which is recommended to be served with mashed potatoes.

Is it possible to fry white milk mushrooms?

This type of mushroom is very common in deciduous forests. Experienced mushroom pickers manage to collect several hundred kilograms during the season. Salting is still considered the ideal way to prepare white milk mushrooms. The question of whether it is possible to fry milk mushrooms usually arises at the stage when the traditional recipes for this mushroom have already been exhausted. If you soak them well and cook them, then, in principle, you get a good dish. Although the specific taste will still remain.

How to fry milk mushrooms in sour cream?

For a kilogram of fresh mushrooms take 2 cups of sour cream, 50 g of butter, half a cup of flour. You will also need salt, breadcrumbs (50 g) and pepper to taste. If the question: “Is it possible to fry milk mushrooms?” If you answer positively, then you can try to diversify the dish a little.

The milk mushrooms should be soaked and boiled as indicated above. Then the flour is mixed with salt and pepper. You need to roll the mushroom caps in it and fry them in hot oil for 5 minutes. Then add sour cream and crackers and continue cooking, stirring. After 15 minutes the dish is ready. It can play the role of a main dish (with potatoes or rice) or become a chic side dish for meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and crackers make the dish more satisfying.

Salted milk mushrooms are a purely Slavic snack."Why?" - you ask. Because this mushroom is considered conditionally edible and is prepared only in our area.

It is completely safe for health, and useful substances, but has a bitter aftertaste.

It is for this reason that milk mushrooms are not suitable for frying or soups, but are ideal for pickling.

Especially if the final product is slightly crispy.

And in order to get rid of the unpleasant aftertaste and delight yourself with a delicious everyday and holiday snack for the whole winter, just soak the mushrooms and start pickling.

This article contains the best recipes for salting milk mushrooms at home and properly processing mushrooms before cooking.

Preparing mushrooms for pickling

And the most important thing in cooking mushrooms is collecting them.

In order not to cause irreparable harm to your health, remember that you need to collect milk mushrooms, as well as any other mushrooms. and under no circumstances eat raw.

It is these foods that absorb the greatest amount of poisons first, so during the mushroom season, go away from highways and factories.

Also adhere to the following rules:

Before pickling, carefully sort the mushrooms and discard any wormy or damaged ones. Rinse the rest thoroughly.
If dirt cannot be removed under running water, brush it out with a toothbrush.
To remove all harmful substances, immerse it in a bowl of cold water for two hours.
Next, for pickling, cut into 3-4 pieces. You can also salt only the caps and use the legs to prepare mushroom caviar.
Soak the mushrooms for three days, changing the water three times a day and rinsing each mushroom. For soaking, choose a deep dish, place a plate on top and put pressure on it. Mushrooms should be in liquid and not floating on the surface.
During the soaking process, the milk mushrooms will lose all their bitter juice and noticeably decrease in volume.
Use ceramic, wooden or glass dishes. You should not salt milk mushrooms in metal or clay containers. The metal oxidizes, and the clay absorbs all the aroma.

Before cooking, mushrooms need to be washed and soaked.

Method No. 1. How to salt milk mushrooms at home in a cold way

This is the easiest recipe for pickling mushrooms, since it eliminates the need to prepare brine.

You will need:

1 kg white milk mushrooms
40 g salt
Bunch of dill
2 bay leaves
5 cloves garlic
Horseradish root
Ground black pepper to taste

Cold cooking method

Step-by-step preparation:

At the first stage, soak the mushrooms for three minutes, as indicated above, to remove all the bitterness from them.
Next, in a deep bowl, chop the dry bay leaf, garlic and horseradish. We also send finely chopped dill there, add salt and ground black pepper to taste.
Take a jar for pickling. Place a little mixture on the bottom, pieces of mushrooms, and the pickling mixture again and alternate layers until the ingredients are gone.
We compact it with a wooden masher, close it with a plastic lid and put the jar in the refrigerator.
We salt the mushrooms for 30-40 days, after which they can be tasted.
If the appetizer tastes too salty, the mushrooms can be washed with water.

Method No. 2. How to hot salt milk mushrooms at home

This method of salting is considered the safest, since when boiled, all the natural bitterness and unpleasant odor will be removed from the milk mushrooms, and additional heat treatment will protect your health.

You will need:

1 kg white milk mushrooms
60 g salt
5 cloves garlic
10-12 black peppercorns
10-12 blackcurrant leaves
2-3 dill umbrellas

Milk mushrooms in brine

Step-by-step preparation:

We wash the mushrooms well, discard the damaged ones, cut them into 3-4 parts and place them in a pan with water. Bring to a boil.
Cook over low heat for five minutes, periodically skimming off the foam.
Place in a colander and rinse with cold water. Let it drain and dry.
We compact the mushrooms into a jar in layers, adding black peppercorns, currant leaves, halved garlic cloves and dill umbrellas.
Fill with mushroom broth.
Let the snack cool, cover with plastic lids and store in a cool place. For complete salting, milk mushrooms will need about a month and a half.

Tip: metal lids are not suitable for sealing milk mushrooms, as they tend to actively oxidize.

Method No. 3. How to salt milk mushrooms at home - Altai recipe

In Altai, during the mushroom season, milk mushrooms are salted in wooden barrels of several kilograms - and this is the main difference between this method.

This type of mushroom usually grows in whole families - if you manage to find one such family, it means there are several more hiding nearby.

You will need:

5 kg fresh mushrooms
200 g coarse salt
Large bunch of dill
Half a head of garlic
10 g grated horseradish root
5 bay leaves
20 g allspice

Mushrooms cooked in a barrel

Step-by-step preparation:

At the first stage, we process the mushrooms in the traditional way: peel, rinse, and soak for three days.
Wash the barrel thoroughly, scald with boiling water and dry.
We place the prepared mushrooms in it, arranging each layer with spices: chopped dill and garlic, finely chopped bay leaves, grated horseradish root, allspice peas and generously season with salt.
Alternate until we run out of ingredients. Cover the top layer with gauze or a clean linen napkin. We place a heavy press on top - if this is not done, the milk mushrooms will not release juice.
During the salting process, the milk mushrooms will noticeably decrease in volume. Mushrooms will be ready to eat in 25 days.

Tip: it is strictly forbidden to use iodized salt for pickling, otherwise the mushrooms will turn black.

Method No. 4. How to salt milk mushrooms at home deliciously - the simplest step-by-step recipe

This pickling method is suitable for those who simply adore mushrooms, but do not consider themselves a fan of spices. It contains only 2 components.

You will need:

3 kg mushrooms
150-160 g coarse salt

The simplest recipe

Step-by-step preparation:

We soak the mushrooms for three days using the already known method.
Then we take a glass or wooden bowl for salting and lay out the milk mushrooms in layers, generously sprinkling each one with salt.
We place a press on top and keep the workpiece under pressure for three days.
During this time, mix the milk mushrooms 4 times a day.
After which we place the mushrooms in small, pre-sterilized jars, seal them with nylon lids and store them in a cool place - a cellar or refrigerator. They will be ready for use in a month and a half.

Method number 5. Salted mushrooms with onions

You will need:

5 liters of water
5 kg mushrooms
1 kg onions
250 g coarse salt

With onion

Step-by-step preparation:

Soak the mushrooms for three days.
Prepare a brine from water and 60 g of salt. Pour the milk mushrooms with the resulting mixture and leave for 12 hours. During this time, you need to rinse them twice with plain water, removing them from the brine and putting them back in.
We take out the milk mushrooms, preserving the brine - we will need it later.
Peel the onion and chop it finely.
Mix the mushrooms with the remaining salt and onion.
We put all the components under pressure and wait 2 days. Stir the mixture every 7 hours, then place it in sterilized jars and compact well.
Fill with brine, seal with nylon lids, put in the cold or cellar for 2 days, after which you can try the milk mushrooms.

Method number 6. Cooking milk mushrooms in cabbage leaves

For a snack, we have prepared for you the most unusual way of pickling milk mushrooms.

You will need:

25 cherry and currant leaves each
5 kg mushrooms
300 g coarse salt
head of garlic
2 bunches of dill
12 cabbage leaves
5 liters of water

Milk mushrooms, salted with cabbage

Step-by-step preparation:

We prepare the mushrooms in the manner indicated above - after soaking, mix 60 g of salt with five liters of water. We set the pressure and wait 12 hours.
Every 4 hours, take them out of the brine and rinse with running water.
Cut the garlic into slices, chop the dill. Wash cabbage, currant and cherry leaves.
Place the mushrooms in sterilized jars, alternating them with a mixture of the remaining salt, garlic and other ingredients.
We cover the finished milk mushrooms with nylon lids and leave for a month and a half, after which we begin tasting. Bon appetit!

Tip: how to quickly and easily sterilize jars for winter preparations, read the article at the link.

You will learn another interesting recipe for how to pickle milk mushrooms at home for the winter in this video:

In this article we will talk about how to properly prepare and pickle white milk mushrooms in several basic ways.

Juicy, fleshy and appetizing milk mushroom has long reigned in Russian forests, attracting mushroom pickers who flocked to it like bees to honey. The mushroom “rating” of these mushrooms went off scale, and every self-respecting housewife knew how to pickle milk mushrooms so that they were white, crispy and fragrant. The main thing is to properly salt the white milk mushrooms at home so that you have delicious delicacies with mushrooms for the winter.

Milk mushrooms make an excellent appetizer for alcoholic drinks; they are added to salads, pies and okroshka; and the amount of protein contained in them sufficiently saturates the body with this nutrient.

Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot salting), milk mushrooms are soaked for 1-3 hours in cold, lightly salted water. Mushrooms that will be salted cold must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot pickling, milk mushrooms are soaked for 1-3 hours, for cold pickling – 3 days, for “dry” pickling they are not soaked at all.

Recipes

Milk mushrooms are traditionally salted in two ways: hot and cold. But a third one is also common - “dry”. Each of them has its own advantages and disadvantages: for example, if you salt white milk mushrooms using the hot method, it will not take much time, but the mushrooms will remain hard even after heat treatment, and the cold method will provide you with tasty and elastic mushrooms, but soaking them will take several days. Which method is better - choose for yourself. Photo and video recipes will help you with this.

Hot way

Hot pickling of white milk mushrooms in jars is the simplest recipe that does not require much time, special effort or expensive ingredients. With this salting, mushrooms quickly get rid of unpleasant bitterness and retain their elastic texture.

Number of servings/volume: 7-8 l

Ingredients:

white milk mushrooms – 5 kg;
rock salt (1.5-2 tbsp per 1 liter of water);
black pepper in peas – 1-2 tbsp. l.;
allspice in peas – 10 pcs.;
bay leaf – 2 pcs.;
dry cloves – 4 pcs.;
dill - to taste;
garlic – 4 cloves;
black currant leaf – 4 pcs.

The cooking time for mushrooms depends not only on the variety, but also on the size and even the conditions in which the mushrooms grew. For milk mushrooms, this takes an average of 20 minutes, but it is better to determine readiness not by time, but by the moment when the mushrooms begin to settle to the bottom of the pan (if they “sink,” then they are ready).

Preparation:

Place the pre-soaked milk mushrooms in a large pan of water, where they should float freely (there should be at least twice as much water in the pan as there are mushrooms). It is advisable to boil a large number of milk mushrooms in portions, in several batches (the water should be poured out after each serving). Pour 1.5-2 tbsp into the pan. l. salt per 1 liter of water and leave to simmer over medium heat for 15-30 minutes so that the salt dissolves and the mushrooms are well salted. Stir gently occasionally.
Make the brine. Take another pan. For 1 liter of water add 2 tbsp. l. salt, add black and allspice, bay leaves, cloves and dill. Place the brine on low heat.
15-30 minutes passed, all the milk mushrooms “sank”. Drain the water from the boiled mushrooms through a colander, then transfer them to a pan with brine and boil for 30 minutes.
Peel the garlic. Large cloves can be cut in half.
At the end of half an hour, remove the pan with the brine and milk mushrooms from the stove, add the garlic, stir.
Place washed currant leaves on top of the mushrooms, cover the pan with a small lid and press it down with not too heavy pressure so that the mushrooms are completely immersed in the brine. Place the makeshift tub in a cool, dark place. You can eat ready-made milk mushrooms within a week.

Bon appetit!

Cold way

Cold pickling does not require heat treatment of mushrooms, but you will have to wait a long time for the finished delicacy. But the result in the form of cool and elastic milk mushrooms, pleasantly crunching on the teeth, compensates for all expectations!

Number of servings/volume: 7-8 l

Ingredients:

white milk mushrooms – 5 kg;
rock salt – 250 g;
garlic – 1 head;
bay leaf – 5 pcs.;
black currant leaf – 5 pcs.;
black pepper in peas – 1 tbsp. l.;
horseradish, root – 1-2 pcs.;
sugar – 1 tsp.

Preparation:

Clean and rinse the milk mushrooms, then soak for 3 days, being sure to change the water twice a day.
At the end of the period, thoroughly rinse and salt the mushrooms again, pouring salt into the bottom of a clean enamel container. Place a layer of soaked mushrooms on top of the salt, cover them with a layer of salt and repeat until you run out of mushrooms. Halfway through the process, add a little sugar between the layers of mushrooms to stimulate the formation of lactic acid bacteria.
Cover the mushrooms with an inverted plate and lightly press it down with a weight (for example, a three-liter jar of water), leave the container in this form for a day. After this, the milk mushrooms will release a large amount of juice and will be ready for the next stage of pickling.
Cut the garlic and horseradish into thin slices. Place the prepared mushrooms in jars in moderately dense layers, layering them with pepper, horseradish, garlic, as well as bay and currant leaves.
Close the jars with lids - not airtight, so that the milk mushrooms are well salted and fermented. Place them in the refrigerator or cellar for a month. The temperature of the room in which pickled mushrooms are stored should not exceed +5 ℃ - otherwise the milk mushrooms will sour. If the temperature is below zero, the mushrooms will freeze and lose a significant part of their excellent taste. The top milk mushrooms should not come into contact with air - watch this and constantly add brine to them, otherwise they will quickly become covered with mold. If all the salting rules are followed, in a month you will have very tasty white milk mushrooms, which you can use both as an addition to dishes and as an independent snack.

Bon appetit!

Don’t be lazy and take additional “insurance” against botulism infection - pasteurization of filled jars (carried out immediately before sealing them).

Dry method

The third method of salting milk mushrooms is “dry”. Not only are the mushrooms not soaked, but they are not even washed. Simply clean it of forest debris and soil and wipe it with a clean cloth.

Then they proceed as with cold salting: they are placed in a container in layers, sprinkled with coarse salt (not iodized), they are placed under pressure and kept in a cool place for 25-30 days. At the same time, the milk mushrooms release juice and settle. If this happens in a place where you can still pick up mushrooms, they can be added to a container (enamel pan) in portions, again sprinkled with salt. And then transfer the mushrooms into jars and put them in the refrigerator.

Milk mushrooms prepared using the “dry” method turn out to be very tasty, although spicy, “not for everyone.” Before eating, such mushrooms are washed, cut into slices, mixed with chopped onions and garlic and seasoned with vegetable oil.

Store salted or pickled milk mushrooms for no longer than a year.

Video

We offer you to watch a video that tells about another recipe for salting white milk mushrooms:

Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. She has been writing articles on a variety of topics for so long that she is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who will always feed you delicious food and share cool recipes. Pathologically optimistic.

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The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.