How to salt milk mushrooms using the best pickling recipes
Delicious crispy mushrooms are the most delicious cold appetizer. How to salt milk mushrooms correctly so that they do not change their color and become a table decoration. Since ancient times, large fleshy mushrooms have grown in forests and along river banks. Every housewife knew how to cook them for the winter. She brought her own innovations to this process. Now there are several simple recipes that are easy to implement at home. The hostess will be rewarded with a delicious folk-style appetizer. Salted mushrooms can be eaten with butter and onions, add them to pizza, okroshka, salads.
Preparing mushrooms for salting
Before hot salting, they are placed in salted water for 5 hours. After that, you need to clean the caps with a soft brush.
Cold salting will require a three-day soak. The water must be changed every 12 hours. This is done to eliminate bitterness. After soaking, the mushrooms are cleaned and washed under running water.
How to salt milk mushrooms at home
There are 3 main ways to pickle mushrooms: hot, cold and dry. Each of them has its own characteristics. How to salt milk mushrooms at home correctly in order to achieve the expected result. The advantage of the hot method is the speed of the process. It can be done in a few hours. The cold version takes several days, but the mushrooms are softer and more aromatic.
It is imperative to follow the recipe in order to completely eliminate the natural bitterness of mushrooms. Regardless of the method chosen, soaking and cleaning are required.
Hot salting of milk mushrooms
The choice of the method depends on the availability of free time. Hot salting of milk mushrooms at home does not require much effort and expensive ingredients. Bitterness is completely removed from mushrooms, they retain their structure and remain crispy.
To prepare 8 liters of product, you will need the following ingredients:
- 5 kg of mushrooms;
- 2 large spoons of salt in 1 liter of water;
- 2 tablespoons whole black pepper;
- 10 allspice peas;
- 4 carnation stars;
- 2 bay leaves;
- 4 cloves of garlic;
- dill;
- 4 currant leaves.
The presence of spices gives the mushrooms a unique aroma and peculiar taste. Despite the impressive list of components, the hot method is quite simple, not laborious and economical.
The boiling time for mushrooms is on average 20 minutes. But it is best to determine their readiness by their appearance. If the mushrooms have settled to the bottom, then they are completely ready.
Cooking method:
- Milk mushrooms must be soaked in salted water for 3-4 hours. They are then washed with a brush to remove debris.
- Water is poured into the pan. It should be 2 times more than mushrooms. For each liter, one and a half tablespoons of salt are poured. In this composition, the mushrooms are boiled for 15-25 minutes. They must sink to the bottom.
- In another saucepan, a spicy brine is prepared, which includes seasonings and 2 tablespoons of salt per liter of liquid. Don't forget allspice, bay leaves, cloves and dill. They give the finished product a special taste.
- The boiled mushrooms are poured into a colander, drip a little and move to a pan with brine, where they are boiled for another 30 minutes.
- Finally, add the garlic and stir. Currant leaves and a smaller lid are laid out on the surface of the mushrooms, which must be pressed down with a load so that all the mushrooms are in the brine.
The saucepan is placed in a cool place, where it must stand for at least a week until fully cooked.
Cold salting of milk mushrooms
How to salt milk mushrooms in a cold way so that they do not taste bitter and do not become soft. For experienced housewives, this will not be difficult, and beginners should clearly follow the recipe. With the cold method, the result will have to wait a little longer than with the hot one.
For 8 liters of the finished product you will need:
- 5 kg of mushrooms;
- 250 g of salt;
- head of garlic;
- 5 bay leaves;
- 5 currant leaves;
- horseradish root;
- 2 tablespoons of black peppercorns;
- a small spoonful of sugar.
Cold salting of milk mushrooms at home begins with soaking. This will take at least 3 days. The water is changed in the morning and in the evening so that the fermentation process does not start.
Cooking method:
- To start the pickling process, you will need a large enamelled container. Put salt on the bottom and put a layer of mushrooms. Thus, the products alternate until all the milk mushrooms are gone. In the middle between the layers, you need to pour a spoonful of sugar. It will promote the production of lactic acid bacteria.
- On top of the mushrooms is a smaller lid and a good load. In this form, products are left for a day.
- Then the spices are prepared. The garlic and horseradish root are cut into thin slices. Mushrooms must be put in jars, alternating with spices. They are closed with nylon caps.
- The workpiece is placed in the cellar for a month. Also cans can be placed in the refrigerator. The temperature should be within 5 degrees. The salting process will take at least a month, after which it will be possible to eat the milk mushrooms.
To prevent the product from spoiling, you need to monitor the amount of brine in the jar. If the upper mushrooms come into contact with the air, they will quickly become moldy and get an unpleasant odor.
To avoid botulism, after a month the cans must be sterilized and hermetically closed.
How to dry salt milk mushrooms
How convenient is the option of pickling milk mushrooms in this way. It is interesting that for this you do not only need to soak the mushrooms, but even wash them. It is enough to remove the debris and wipe the caps.
In an enamel pan, lay out rock salt and milk mushrooms in layers. A load must be installed on top, and the container is removed to a cool place. If mushroom picking continues, they can be added to the pan, alternating with salt. As a result, milk mushrooms produce a lot of juice. They are salted within a month, after which they are laid out in jars and placed in the refrigerator.
It is recommended to serve the dish on the table with onion, garlic and butter, having cut it into slices.
Salting black mushrooms
Since ancient times, black milk mushrooms have been collected in Siberian forests. These fragrant mushrooms are not only delicious, but also healthy. How to salt black milk mushrooms at home, so that it is pleasant and not ashamed to serve. They can be cooked in the same way as their white counterparts, hot and cold. There is an option for simple pickling with onions.
Ingredients:
- a bucket of mushrooms;
- 350 g of salt;
- 5 onions.
The combination of mushrooms and onions is ideal in taste. If these products are salted together, you get a ready-made snack.
Milk mushrooms are soaked for 3-5 days. The water changes regularly. After soaking, the mushrooms must be washed and cooked.
Salt, milk mushrooms and onion rings are laid in layers in an enamel pan.
Heavy oppression is placed on top. The pan is removed in a cool room for 40 days.
Ready-made mushrooms must be put in jars and refrigerated. It is not recommended to store the workpiece for more than a year.
Knowing how to salt white milk mushrooms and their black counterparts, you can not be afraid that there will be a shortage of savory snacks for the festive table.Mushrooms are used for cold snacks, salads and savory Italian pastries. Properly salted mushrooms are very tasty in their natural form. They can be served with onions, butter and sour cream.