Harvesting milk mushrooms: methods, recipes. How to s alt milk mushrooms for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Autumn is considered the best time to make mushroom blanks. Milk mushrooms are most often used for these purposes. In terms of their nutritional value, they practically do not differ from milk, meat and mushrooms. As for the specific hot and peppery taste of these mushrooms, our housewives have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about the existing methods of marinating and s alting this product.

The most important nuances

It should be noted that harvesting milk mushrooms is not as difficult as it might seem at first glance. You just need to familiarize yourself with some of the subtleties of this process. Almost any mushroom is suitable for pickling and s alting. The only thing to do initially is to get rid of the old instances. It is also important to ensure that there are no stains or other damage on them. Do not use milk mushrooms with wormholes and insects.

Before s alting, mushroom caps are recommended to be washed with a stiff brush. A steel sponge is best suited for these purposes. To make the prepared product more tender, it is pre-soaked in water, which must be changed every four hours. Thisa simple procedure will get rid of the characteristic bitter taste.

Store the finished product preferably in glassware. You can also use enameled containers for this. But they must be inspected in advance for cracks, chips and rust. Spoiled pans are not suitable for storing mushrooms. It is important to remember that s alted mushrooms cooked more than six months ago are no longer suitable for consumption. Pickled, they can be stored for no longer than twelve months.

Existing methodologies

Today, there are different ways of harvesting milk mushrooms. The most popular are s alting and pickling. Dried or frozen mushrooms are of little use for further use.

Most people prefer s alting, believing that such milk mushrooms are much tastier than those that were filled with marinade. Mushrooms prepared in this way are very tasty and pleasantly crispy. However, the second method is also popular with modern housewives, as it is recognized as safer.

Hot harvesting technology

This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to a simple cleaning of the product. As for the brine, to prepare it for every liter of liquid, you will have to use two tablespoons of s alt, bay leaf, black peppercorns, dill seeds, horseradish and garlic.

In order for the harvesting of milk mushrooms for the winter to pass without complications, it is necessary to strictly follow the recommended technology. At the initial stage, mushrooms are boiled in lightly s alted water. They are simmered under the lid for about a quarter of an hour. It is important not to overdo it with s alt. It is enough to put no more than three tablespoons of this component on a ten-liter container.

Next, milk mushrooms are sent to a brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are sent under oppression and wait until they are completely cool. After that, the container is kept for a week in a cool place. After seven days, milk mushrooms are laid out in pre-sterilized jars, poured with brine, added a tablespoon of vegetable oil and closed with plastic lids. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that harvesting milk mushrooms in this way takes at least forty days. To do this, you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will turn out to be more tasty and fragrant.

But modern realities are such that not every housewife has the opportunity to use a natural wood barrel. In addition, not all families consume a large amount of mushrooms. Therefore, you can s alt them in a standard glass container.

Preparing milk mushrooms for the winter in jars using the cold method

For these purposes, they usually useliter containers. First, put in each jar:

• Two or three laurels.
• Horseradish leaves.
• A couple of cloves of garlic.
• Ten cherry and currant leaves each.
• Three stalks of Umbrella dill.
• Two tablespoons of table s alt.

After that, pre-soaked mushrooms are put in containers with spices, carefully packed and filled with water. Filled jars are covered with clean gauze and nylon lids, and then sent to the refrigerator. After about a month, the product is completely ready for use. Having figured out how to s alt milk mushrooms for the winter in a cold way, one cannot fail to mention one important nuance. Before serving, such mushrooms must be thoroughly washed.

Technology of s alting in barrels

It should be noted that mushrooms cooked in this old way are saturated with the aroma of natural wood, so they turn out to be unusually tasty. In order for the preparation of milk mushrooms to pass without any difficulties, it is necessary to strictly observe the indicated proportions.

10 kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of s alt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is layered. It is very important that horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle and oppression are placed.

The contents of the container are regularly checked for mold. In the event of her appearance from her immediatelyget rid of, change the gauze and process the circle and oppression. In about a month, the mushrooms will be completely ready for use. They are taken out of the barrel, after putting on sterile gloves.

How to pickle white milk mushrooms with cabbage leaves?

The presence of greens makes mushrooms more tasty and fragrant. Therefore, many housewives often use this particular recipe. In order for the harvesting of white mushrooms to go quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen should have the following components:

• Eight cabbage leaves.
• Five kilos of white milk mushrooms.
• Ten sprigs of dill with umbrellas.
• 200 grams of s alt.
• A head of garlic.
• Horseradish root.
• Twenty currant and cherry leaves each.

Pre-prepared mushrooms are blanched. Greens are washed in cool running water. As for cabbage leaves, each of them is divided into small fragments.

Milk mushrooms are placed in a three-liter clean jar, sprinkled with s alt, part of herbs and garlic passed through a press. The layers are alternated until the container is filled. Then the dishes are covered with a lid, a load is placed on top and sent to a cool place until fully cooked.

Option without the use of spices: product list

It should be noted that the preparation of black mushrooms according to this recipe is so simple that even an inexperienced cook can handle it without any problems. Despite the use of a minimum set of ingredients,mushrooms are quite tasty. Before starting the process, you need to make sure that you have at your disposal:

• Five kilos of fresh black mushrooms.
• 250 grams of coarse table s alt.

Cooking technology

Adhering dirt is removed from fresh raw materials, all suspicious areas are cut off and washed thoroughly. Milk mushrooms processed in this way are sent to a capacious enamel bowl, poured with cold water and pressed down with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after that, you can proceed to the next, most important step.

In order for the preparation of milk mushrooms for the winter to take place at an accelerated pace, it is advisable to cut large specimens into several smaller pieces. Soaked and prepared mushrooms are placed in a deep wide bowl, sprinkling layers of coarse table s alt. Some flat object (a plate, a lid or a board) is placed on top, pressed down with a load and left for three days. The contents of the container are stirred daily, trying not to damage the caps. After this time, the pickle is transferred to pre-prepared jars and covered with non-metallic lids. Densely stuffed dishes are sent for further storage in the refrigerator or cellar. After two months, the mushrooms will be completely ready to eat.

Recipe with onions

Before s alting milk mushrooms for the winter, you should stock up on allthe necessary ingredients. In this case, your kitchen should have:

• A ten-liter bucket of fresh mushrooms.
• 330 grams of s alt.
• At least five large onions.

Before you start s alting, milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large saucepan, alternating with s alt and onion rings. On the last layer put something flat and put a weight.

After a month and a half, the milk mushrooms, the preparation of which is discussed in today's article, are laid out in clean glass jars and sent to the refrigerator.

Another recipe: ingredients list

As mentioned earlier, black mushrooms are considered conditionally edible mushrooms. Therefore, they are most often harvested by the hot method. In order for you to get a tasty and fragrant snack, you need to stock up on the necessary products in advance. Your kitchen should have:

• One and a half kilograms of fresh black mushrooms.
• Four liters of water.
• Six tablespoons of table s alt.
• Fifteen black peppercorns.
• Carnation.
• Bay leaf.
• Five peas of allspice.
• Seven umbrellas of dill.

So that the harvesting of milk mushrooms is not interrupted in search of the required components, the above list must be replenished with clean water for brine and vegetablebutter.

Process Description

First of all, you should deal with mushrooms. They are washed by removing all the dirt with a small brush. After that, milk mushrooms are poured with clean cold water and left for three hours. It is worth noting that in this case it is not necessary to soak at all. But if you nevertheless decide to do this, then after three hours a capacious saucepan is filled with four liters of water and, after waiting for it to boil, coarse s alt and mushrooms are sent into it. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.

Meanwhile, brine is being prepared in a separate bowl. To do this, add bay leaves, cloves, s alt and two types of peppers to a container of boiling water. At the very end, dill umbrellas are sent into the brine and the stove is immediately turned off.

The boiled milk mushrooms are thrown into a colander to drain excess liquid from them, put them in a clean bowl and pour hot brine. To prevent the mushrooms from floating up, they are pressed with a flat plate on which a press is installed. After that, the container is cleaned in a cool place. After three days, the mushrooms are laid out in pre-prepared jars, poured with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in a cellar or pantry. A month later, s alted milk mushrooms can be served.