Plumbing

How to pickle black mushrooms in a cold way. How to salt black mushrooms for the winter

The black mushroom belongs to conditionally edible mushrooms. In some food guides, it is not even recommended for food, but it has been proven that when boiled and salted, these mushrooms contain a maximum of a quarter of harmful substances that do not provoke food poisoning. It will take a very long time to cook black mushrooms. It's a long process, but the result is worth it. Salted milk mushroom has a special taste that will help satisfy hunger in the long winter.

Black mushroom refers to conditionally edible mushrooms

Black mushrooms are considered a delicacy by skilled chefs. In salting, such a mushroom has a refined taste. The main problem is that this fungus is very easy to confuse with its poisonous and life-threatening counterparts. To prevent this from happening, follow commonplace precautions.

Very often, black milk mushrooms grow next to pig mushrooms. They are somewhat similar, although it will not be difficult for an experienced mushroom picker to distinguish poisonous from edible.

It is important to remember a few simple points in order to distinguish the black mushroom from the dangerous fellows in the forest:

The mushroom will always have light plates.
The plates are attached to the leg evenly.
Most often grows straight.

Black mushroom, in addition to its special taste, is rich in B vitamins. In addition, it is very popular with vegetarians, as it contains a large amount of protein. For a long time in Russia they did not eat any other mushrooms, except for the milk mushroom, considering it unconditionally the best. In Siberia and now it is the most useful among all species.

The most important thing when cooking mushrooms is to get rid of bitterness. That is why it is considered conditionally edible, as it becomes suitable for eating only after the bitterness leaves it.

Salting black mushrooms (video)

Salting nigella

First of all, you need to soak the black mushrooms. This is a prerequisite. This process usually takes three days.

Most mushrooms are suitable for salting, but black mushrooms reveal their taste best of all. Blackies, unsightly at first glance, turn out to be delicious, tasty and fragrant. The main thing is to simply follow all the rules for their preparation, so that the appetizer pleases and is sure to be present at every feast.

Black mushroom: what is this mushroom

A family of mushrooms called black mushrooms grow in whole clusters, due to which they got such a name. They are found in birch and mixed forests, in parks and along roads. They appear in July, and the collection is made until the very cold.

In the people, this mushroom is called nigella. This is explained by the fact that he has a very dark hat. Its size can reach up to 20 cm in diameter. But large mushrooms are no longer suitable for salting, as they are already old and wormy. Collect only young, small specimens. Their hat is still flat, with barely noticeable lowered edges. With age, it already takes the form of a funnel.

These mushrooms are ideal for pickling. But before you start cooking, they need to be soaked for a long time. Otherwise, you cannot get rid of bitterness. Despite such a long preparation, mushroom pickers still harvest black milk mushrooms for the winter, and all because no other mushrooms will be as tasty as these. Everyone has their own, special recipes for making blackies.

Salted black milk mushrooms (video)

Salting blackies for the winter in a hot way: how to do it right

Salting black milk mushrooms is most often preferred in a cold way.. If you want to enjoy them as quickly as possible, then it is better to resort to the hot salting method. It will take only two weeks for fragrant mushrooms to be served at the table.

Products:

1 kg of black mushrooms;
30 gr. salt;
12 gr. allspice;
3 gr. bay leaf;
25 gr. horseradish leaves;
25 gr. currant leaves.

Cooking:

Mushrooms must first be soaked. To do this, fill them with water and place in a cool place for three days. The water needs to be changed periodically to prevent fermentation.
Put the already prepared milk mushrooms into a saucepan, add water and cook for 10 minutes.
Drain the water in which they boiled. Fill clean immediately.
Cook for another 20 minutes.
After that, drain the water, cool the mushrooms and put them in a saucepan, sprinkle with salt and sweet peas.
Add bay leaf, horseradish and currant leaves.
Be sure to cover the container with double-folded gauze.
Put a load on top and place the pan for 14 days in a cool place.

Black mushroom: a recipe for cooking in a cold way

Despite this, skilled hostesses prepare them in this way. By preparing them according to this recipe, it turns out not only to preserve all the useful substances that are contained in these mushrooms, but also to achieve the perfect balance of taste, texture and aroma.

Products:

1 kg of black mushrooms;
45 gr. salt;
15 gr. dill umbrellas;
12 gr. peppercorns;
35 gr. currant leaves;
35 gr. cherry leaves;
35 gr. horseradish leaves;
35 gr. garlic.

Cooking:

Nigella must be sorted out, washed and cut off the legs. Only hats are salted.
Put the prepared caps in a saucepan and cover with water. Leave for three days, changing the water several times a day.
Cherry, horseradish and currant leaves should be washed and dried.
Put a layer of soaked caps in a suitable container, season with salt, put pepper, part of the leaves, pepper, dill and garlic.
Thus, completely fill the container, alternating mushroom caps with the rest of the products.
Cover the container with gauze, press the contents with a board and place a load on it.
Salting is carried out in a cool place for 40 days. Be sure to ensure that the top layer is covered with brine.

At the end, put the finished milk mushrooms into jars and put the container in the refrigerator.

Brine for black mushrooms per liter of water

Such mushrooms will be stored perfectly and taste delicious.

The main thing for sure is to know the proportions so as not to overdo it with spices and salt. You only need 30 grams per liter of water. salt, 25 gr. peppercorns and 10 gr. allspice pepper. You also need to make sure that cloves, cherry and currant leaves, garlic and horseradish are available. Only after that you can start preparing the brine for a fragrant snack.

Products:

1 kg of black mushrooms;
30 gr. salt;
25 gr. peppercorns;
10 gr. allspice;
5 gr. cloves;
45 gr. cherry and currant leaves;
45 gr. horseradish leaves;
55 ml of vegetable oil;
45 gr. garlic.

Cooking:

The milk mushrooms should be washed and put in a saucepan, pour water and cook for 20 minutes.
Prepare the brine separately from the mushrooms. Add salt, spices to the water, boil the liquid.
Throw the boiled milk mushrooms in a colander, put in a boiling brine and cook for another 10 minutes.
Remove the pan from the heat, add garlic and horseradish to the composition.
Mushrooms put under oppression and placed in a cool place for 5 days.
To pickle the mushrooms properly, they need to be transferred to jars, pour the brine in which they were located and pour in a little oil, cover with lids.

Banks for 40 days send to the refrigerator.

Salting nigella with cabbage leaves

Its pleasant acid helps to achieve harmony of taste. The appetizer is unusual, fragrant and tasty.

Products:

300 gr. cabbage;
2 kg of nigella;
220 gr. salt;
45 gr. horseradish root;
35 gr. dill umbrellas;
35 gr. cherry leaves;
180 gr. garlic;
35 gr. currant leaves.

Cooking:

Black milk mushrooms should be sorted out and put in a saucepan with salted water, kept in it for only 3 hours.
Then drain the water and pour fresh, no longer salty, leave for another 5 hours.
Coarsely chop the cabbage, wash all the leaves.
Cut the peeled horseradish into rings.
Chop the garlic into slices.
Put prepared mushrooms in a glass or clay container in layers, sprinkling with salt, adding all other products.
Top cover the container with leaves of cabbage and put oppression.
Insist in a warm place for 36 hours.
Then transfer to jars and refrigerate for 60 days.

Pickled black milk mushrooms: a step by step recipe

Blackies should be salted, not pickled. But it will be possible to surprise relatives and guests with pickled mushrooms. They turn out more tender and spicy than with ordinary salting. Yes, and their aroma is not quite ordinary, bright and rich.

Products:

1.2 kg of black mushrooms;
35 gr. currant and cherry leaves;
55 gr. garlic;
35 gr. salt;
25 gr. Sahara;
55 ml of vinegar;
6 gr. cloves;
4 gr. bay leaf;
12 gr. peppercorns.

Cooking:

Soak the mushrooms in water for 3 days, then rinse and sort.
Boil prepared blackberries in a saucepan with water for 15 minutes.
Drain the water, wash the mushrooms.
Add sugar and salt to a liter of water, put the milk mushrooms and cook for 15 minutes.
Put all the spices, washed leaves in jars, pour vinegar.
Arrange the mushrooms in jars, pour over the marinade and cover with nylon lids.
Place in refrigerator for storage.

Black mushroom: hot salting (video)

Black mushrooms are very tasty, fragrant mushrooms. Cooking them, although it requires some effort and time, but the end result will be a delicious snack, without which it will be impossible to imagine any holiday.

Like many mushrooms with milky juice, black milk mushrooms are considered inedible in the West. However, these dark olive-brown stalks turn into a real winter delicacy if you know how to salt black milk mushrooms. Consider detailed recipes and ways to properly store this traditionally Russian harvest.

In the forests of the middle belt, black milk mushrooms (nigella) bear fruit from mid-July to mid-October, and the best time to collect them is the period from the second half of August to the first half of September. Mushrooms grown in a deciduous grove are distinguished by dense and thick pulp. Pine forest mushrooms have thinner caps.

Thus, in order for the preparation to turn out to be especially high-quality and tasty, it is best to go in search of black mushrooms in August-September and collect them in a deciduous forest, giving preference to young, non-wormy mushrooms without any damage.

Preparing dishes

For mushrooms, salting is one of the most suitable and affordable harvesting methods, however, polyethylene, ceramic and galvanized containers are not suitable for this. Only enameled and glass containers, as well as wooden tubs, are suitable. Before salting mushrooms, glass jars and enameled pots must be thoroughly washed and dried at high temperature.

Before pickling black milk mushrooms in wooden tubs, this container should be soaked for several days so that the wood swells enough and does not let water through. New oak barrels are soaked for 10-12 days in order to completely remove tannin compounds - both the brine and the mushrooms will turn black from them. Then the oak containers are washed with a brush and steamed with boiling water, to which caustic soda is added (5 g per liter of water). Such a tub is additionally fumigated with sulfur in order to completely destroy the bacterial contamination that accumulates in the cracks.

Preparing mushrooms for pickling

Harvested black milk mushrooms are first of all sorted by size in order to pickle small fruiting bodies separately from large ones, preserving all the nuances of taste. Then, using a brush with hard bristles, a small brush, a kitchen sponge, and scraping with a knife, the mushrooms are cleaned of all kinds of contaminants (especially carefully - from lumps of soil).

The darkened and softened areas are removed, the legs are preserved if possible, since in black mushrooms this part of the fruiting body is especially tasty. The sorted peeled mushrooms are then washed under running water, completing the necessary preparation before soaking the milk mushrooms for 3-7 days.

The water filled with mushrooms is changed at least 2-3 times a day. You can determine how much milk mushrooms to soak by a piece of pulp. If there is no unpleasant bitterness in her taste, you can already start salting the nigella in one of two main ways.

There is, however, a quick method of hot salting black mushrooms without pre-soaking. It will be discussed in detail in the corresponding section.

Cold pickling method

In full accordance with the name, black mushrooms in this version of salting are not subjected to any heat treatment. Having sufficiently soaked the fruiting bodies, they are washed with running water, allowed to drain well, sprinkle the bottom of the prepared container with salt and begin to put milk mushrooms into it, salting each layer.

The black mushroom has its own pleasant, unique, slightly resinous taste, so connoisseurs of pure natural flavors prefer to use only coarsely ground rock salt in the cold method without any additional spices. At the same time, the concentration of brine is important, which will protect milk mushrooms from spoilage: at least 2 tablespoons (50 g) of salt should be per kilogram of mushrooms. When the last layer is laid out and salted, the salting is covered with a clean cotton cloth, a plate or a suitable wooden circle with oppression is placed on top, and everything is put away in a cool place.

Fans of salted mushrooms in combination with spices have their own options on how to properly salt black mushrooms, additionally shifting the mushroom layers with spices and herbs. An example of such a recipe:

50 g coarsely ground salt per kilogram of black mushrooms;
horseradish leaf, currant and cherry leaves;
fresh garlic;
dry or fresh dill umbels;
Bay leaf;
peas of allspice and black pepper;
dry inflorescences of cloves.

Salt is poured onto the bottom of the prepared container and leaves, 2-3 dill umbrellas and 2 cloves of garlic are laid. Then comes a layer of mushrooms. It is also sprinkled with salt, put one or two bay leaves, a pea of black and allspice, an inflorescence of cloves. Milk mushrooms are again distributed on top, salted and seasoned with spices. Continuing in this way to the very top layer, sprinkle it with salt, add dill and completely cover everything with green currants, cherries, horseradish. This is followed by a cloth and a plate or a wooden circle with oppression. The workpiece is sent to a cool place.

Mushrooms gradually settle and the container is filled with brine, which should cover the entire fruit bodies. If it is not enough, you will need to add a salt solution to the mushrooms (one or two tablespoons per liter of boiled cooled water). In addition, it is necessary to monitor the cleanliness of the fabric covering the workpiece, wash and rinse it as needed. The shelf life of black mushrooms salted in a cold way is 40-45 days. In the process of cold salting, these mushrooms acquire a rich dark red hue.

Hot pickling method

Salting black mushrooms in a hot way includes their mandatory boiling. This can be done without pre-soaking. Nigella right at the place of collection is mainly cleaned of forest litter and be sure to cut off the base of the leg with adhering soil.

Mushrooms brought at home, without washing, are put in a saucepan, poured with boiling water and boiled for 20-25 minutes. As a result, black milk mushrooms become especially dense and elastic, so that it becomes much more convenient to handle them.

After waiting for the boiled fruit bodies to cool, they are thoroughly washed from the remaining litter, thrown into a colander so that the water is completely glassed, and only after that they are weighed, determining the amount of salt needed for harvesting. For each kilogram of boiled mushroom raw materials, there should be 50-55 g of coarsely ground rock salt.

Having measured the required amount of this main seasoning, lay the milk mushrooms in layers in the prepared container, not forgetting to salt each new level. Here, the location of the hats up or down no longer plays a fundamental role, since the boiled mushrooms become denser and withstand the pressure of oppression in any position. If the preparation contains only milk mushrooms and salt, it will completely preserve the taste and aromatic qualities of these mushrooms. Those who prefer a more complex bouquet also intersperse the mushroom layers with cherry leaves, currants, coarsely chopped cloves of peeled garlic and even spruce twigs.

In any case, the layout is completed by salt, seasonings to taste, the top of the workpiece is covered with a clean cotton cloth, and on it there is an oppression mounted on a plate or a wooden circle. After a few hours, the brine that emerges fills the container. It should completely cover the fruiting bodies. If the released liquid is not enough, a cold solution of salt in boiled water is added to the container to the desired level (2 tablespoons per liter). Salting is removed in a cool place.

In addition to such a high-speed method of hot pickling, there are also slower options in which pre-soaked mushrooms are boiled for at least 20 minutes, and after cooling they are laid out in layers in prepared containers, interspersed with salt and spices to taste. The broth is stored in order to add it to the container if necessary, and all further actions are exactly the same as for other mushroom pickles.

With the hot salting method, black milk mushrooms reach readiness after 10-12 days. If in the future they will be stored in jars, the mushrooms are placed in them very tightly. Then they are poured almost to the top with brine, especially making sure that the fruiting bodies are still completely covered with it, and no air cavities form in the depths of the jars. Calcined vegetable oil is poured on top and, having closed with plastic lids, they are put away for storage.

Storage rules for salted mushrooms

To prevent salted black milk mushrooms from spoiling, it is necessary to store them in a dark, well-ventilated place at a temperature not lower than 0 and not higher than 6 ºC. In a colder environment, the mushrooms will freeze and crumble, and in a warmer environment they will soon become moldy and sour. The most suitable conditions for storing mushroom pickles are provided by the lower compartment of the refrigerator and the cellar.

Pre-soaked, skillfully salted and properly preserved black milk mushrooms are delicious. In addition to this indisputable advantage, they have special beneficial properties - substances that relieve chronic inflammation are completely preserved in salted mushroom pulp.

All lovers of harvesting black milk mushrooms for the winter should remember that, due to some features, these mushrooms require special treatment. Due to the bitterness that is contained in the fruiting bodies, you must carefully follow the rules of primary processing: cleaning from dirt, scraping the skin from the caps, soaking for up to 5 days with a constant change of water (3-4 times a day), as well as boiling in 2 waters for 15-20 min.

To prepare black mushrooms for the winter using hot salting, it is necessary to separately use heat treatment for fruiting bodies. At home, the hot salting process is considered the most popular, since the readiness of snacks can be checked after 2-3 weeks.

Prepared black milk mushrooms - 6 kg;
Salt - 320 g;
Dill greens - 3-4 bunches;
Fresh currant leaves;
Garlic - 10-12 cloves (or to taste);
Bay leaf and cloves - 6 pcs.;
Boiled water (cold) - 5 tbsp.;
Black and white allspice - 20-25 peas each.

Using a step-by-step recipe with a photo, black mushrooms prepared for the winter will certainly delight you with their taste and aroma.

Rinse the dill, lightly dry and finely chop, grate the garlic on a fine grater or cut into thin slices. Put a “pillow” of clean, dry currant leaves on the bottom of the dish. Sprinkle with 50 g of salt and lay out some of the dill, parsley, cloves and garlic.

Distribute all the soaked and boiled mushrooms in several levels, sprinkling each layer with salt and spices mentioned in the list of products.

Pour water, cover the workpiece with clean gauze or a cloth napkin. Press down with a plate or any other plane in order to remove air pockets. Fruit bodies need to be kept under pressure, so a load should be placed on the plane - a 3-liter bottle of water or sand. Take the workpiece to the basement for further salting.

From time to time check the contents for the presence of liquid. If it is not enough, then you need to fill the missing amount with cold boiled water.

Harvesting black mushrooms for the winter: a recipe for cold pickling

This recipe for making black mushrooms for the winter is not in such high demand, since the process of pickling mushrooms takes up to 2 months.

The reason for such a long preparation is that milk mushrooms are not boiled, but only soaked for 5 days. But, despite this, ready-made fruiting bodies are very tasty, crispy and fragrant.

Black milk mushrooms - 7 kg;
Salt - 350-370 g;
Dried dill - 2 tbsp. l.;
Twigs and leaves of currant / cherry;
Dried bay leaf - 10 pcs.;
Carnation buds - 7-9 pcs.;
Black peppercorns - 25-30 pcs.

How to cook black milk mushrooms for the winter by cold pickling?

Twigs and leaves of currants and / or cherries are thoroughly washed and wiped dry.
Cover them with the bottom of dishes that meet the requirements for salting, and add 40-50 g of salt.
Using the primary processing (cleaning, soaking), the mushrooms are laid out with their caps down on a “cushion” of leaves and salt, making a layer of about 6 cm.
Each layer is sprinkled with salt and all the spices - pepper, bay leaf, dried dill and cloves.
When all the ingredients are over, the mass is covered with fresh leaves and pressed down with any plane, placing a load on top.
After a few days, the workpiece is checked for the presence of brine, it should completely cover the milk mushrooms.
If desired, you can report a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dishes.
After 45-55 days, the workpiece can be served on the table.

How to cook black milk mushrooms for the winter in jars: a step by step description

You can pickle black milk mushrooms in jars for the winter. This is very beneficial when there is no appropriate salting dish on hand.

Milk mushrooms (soak and boil) - 4 kg;
Salt - 200 g;
Bay leaf and cloves - 5 pcs.;
Dried dill - 3 tsp;
Fresh dill - 1 bunch of medium size;
Grated horseradish root - 50 g (or to taste);
A mixture of peppercorns - 15-20 pcs.;
Boiled water (cold);
Currant / cherry / grape leaves.

Cooking black mushrooms for the winter will be easy if you follow the step-by-step description.

Wash and dry fresh leaves, chop fresh dill.
Combine all ingredients except fresh leaves in a bowl and mix with your hands.
Pour a lot of 3 tbsp. water and put aside for a few hours, but do not forget to periodically mix the contents.
Meanwhile, put fresh leaves on the bottom of each glass jar. Important: the jars must first be boiled and then dried.
Divide the infused snack into jars and pour the remaining brine.
Cover with nylon lids and take to the basement for further salting for 20 days.

Black milk mushrooms for the winter: a recipe for classic mushroom harvesting

The classic recipe for making black mushrooms allows you to pickle a delicious snack for the winter for festive feasts and more. In addition, such mushrooms can become the basis for many salads.

Main product - 3 kg;
Purified water - 1 l;
Salt - 3 tsp;
Sugar - 5 tsp;
Bay leaf and dried cloves - 3 pcs.;
Vegetable oil - 7 tbsp. l.;
Garlic - 4 cloves;
Vinegar 9% - 5 tbsp. l.;
Black pepper grains - 20 pcs.

Harvesting black mushrooms for the winter is done as follows:

After cleaning, soaking and boiling the milk mushrooms, we put them aside, and in the meantime we prepare the marinade.
Separately, in a saucepan with water, we combine salt, sugar, vinegar, oil and other spices, including garlic, which must be passed through a press or simply cut.
Boil the marinade over low heat until the salt and sugar crystals dissolve, and then immerse the fruiting bodies there.
Boil for 5-10 minutes and roll into sterilized jars. You can close it with nylon lids, but in any case, the workpiece must cool completely before being sent to the basement.

How to ferment black milk mushrooms for the winter

Mushrooms black milk mushrooms can be fermented for the winter. To do this, it is proposed to add whey, which will make the fruiting bodies elastic, appetizing and fragrant.

Milk mushrooms (peeled, soaked, boiled) - 7 kg;
Sprigs of currant or raspberry - 6-7 pieces;
Salt - 320 g;
Sugar - 3 tbsp. l.;
Serum - 1 tbsp.;
Parsley and dill - 1 bunch each;
Horseradish root - 1 pc.;
Garlic - 10 cloves.

To ferment black mushrooms for the winter, use the recipe that describes this process in detail.

There are several proven recipes for pickling mushrooms at home. Below you will find several recipes that can be used to cook these mushrooms both cold and hot. Salted milk mushrooms have always taken pride of place on the tables of our ancestors. Most often they were served in their pure form as an appetizer, but they could also be found in other dishes as an addition. But in Europe, it is not deservedly considered inedible and it is almost impossible to meet it on the counter or on the table.

Perhaps you have already tried to harvest these mushrooms for the winter yourself and may also have encountered such a problem as a slight bitterness. To avoid this, the collected mushrooms must be soaked well in water before starting cooking. The bitterness is contained in their juice or, according to the folk, in the milk that appears on the cut of the mushroom. White mushrooms of this milk are much less than in black ones, which means that dark mushrooms need to be soaked much longer. But let this fact not scare you, if you follow our instructions, you will definitely succeed and opening a jar in winter you can get only positive emotions.

This method of salting has been tested by me more than once, the mushrooms really turn out to be very tasty and crispy. When you open the jar, the aroma will certainly scatter throughout the house so that all the neighbors will come running to try them.

Ingredients:

milk mushrooms

brine for 1 liter of water

salt 2 tbsp. spoons
black peppercorns 5-6 peas
allspice peas 3-4 peas
bay leaf 1-2 pcs.

Cooking process:

The mushroom mushroom itself is quite fragile, and if you start washing and cleaning it thoroughly right away, you can break most of the harvested crop. And this mushroom is quite dirty. So the first thing to do is put them in a large container and fill with water. Mushrooms will of course float up so they will need to be given something. Usually for this I use a sieve or a large Soviet aluminum drushlyak, and soak the mushrooms in a large bucket.

Soaking will deprive the mushroom of bitterness. And the dirt will gradually begin to dissolve in the water. It is important not to forget to change the water. Change the water about every 2-3 hours.

Next, we pick up a sponge for washing dishes, a small knife or a toothbrush and clean the mushrooms from the remaining dirt. If a fairly large specimen is caught, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and will be tastier.

We put the prepared gifts of the forest in a saucepan or cup, fill it with water and put it on the stove. Bring to a boil and simmer for 25 minutes over low heat. If foam starts to appear, then it will definitely need to be removed. At the end of cooking, drain the water and put the mushrooms in a colander.

In order to pickle something you will need to prepare a brine in our case, it will be prepared as follows. It is important to prepare enough brine so that the mushrooms disappear completely in it. so I will cook three liters of brine at once. I will throw salt, pepper, lavrushka into the water and put the pan on the fire. When it boils, carefully lay the mushrooms and boil for another 10-15 minutes at a medium boil.

While the mushrooms are being cooked, you can already begin to prepare and sterilize the jars in which you will lay out the mushrooms. It is best to take a small container. The best option is cans no more than 1 liter.

Arrange the mushrooms in jars, pour brine and tighten the lids and wrap them in a warm blanket. Let the jars cool to room temperature. Next, we transfer the already cooled cans to a cool place for long-term storage.

How to salt milk mushrooms in a cold way at home

Ingredients:

milk mushrooms 1 kg.
salt 2 tablespoons
dill umbrellas 2-3 pcs.

Cooking process:

And so let's start with the fact that first you need to soak the mushrooms in water for 3 days, we change the water every 5-6 hours. It is important that the water covers the mushrooms completely; for this, they can be covered with a lid that will be smaller than the container itself. The lid is not so heavy that it will crush the mushroom and not so light that it will float the mushrooms to the surface.

After three days, drain the water and clean each mushroom, then rinse under running water. If there are too large mushrooms, it is better to cut them into several parts. The regime for the fact that the body of the fungus is better salted.

Next, take a small saucepan, sprinkle the bottom with salt and begin to lay the mushrooms with their caps down. And so each layer will need to be sprinkled with salt and pepper and laid with dill. When the last layer is laid, it must also be sprinkled with salt on top.

We put a plate on top, put a load on it and remove our mushrooms to salt in a cool place. preparation time 35-45 days.

Salted milk mushrooms for the winter in jars - a hot way

The recipe is quite universal and allows you to get tasty and fragrant salted milk mushrooms in almost 7-8 days. But it is best to wait 30-35 days to get full-fledged and, importantly, salted mushrooms without bitterness.

Ingredients:

milk mushrooms
garlic
dill umbrellas
Bay leaf
allspice peas
salt 2 tbsp per 1 liter of water

Cooking process:

The mushroom mushroom is quite capricious and cannot be brought from the forest and cooked on the same day. It will definitely need to be soaked in water for at least three days. Otherwise, the product will be very bitter.

Soaking solves several problems at once. First, the mushroom will stop bitter. Secondly, it will not become so brittle, and thirdly, the dirt on the mushrooms will get wet and will be easily separated or, which most often happens, will fall off on its own.

We shift the soaked and cleaned mushrooms into a saucepan and fill with water. Cut large mushrooms so that you don’t suffer later by thrusting them hot into the neck of the jar.

You need to boil the mushrooms until tender. To do this, fill them with water and put the pan on the fire. Bring to a boil and cook on medium heat for 15 minutes. Make sure the boil is not too violent. When foam appears, remove it with a spoon or slotted spoon.

After the first cooking, put the mushrooms in a colander and drain the water completely. Next, we prepare the correct brine. For the correct brine, you need to take 2 tbsp. tablespoons of salt per 1 liter of water, 3-5 peas of allspice, 2 leaves of parsley, a couple of dill umbrellas. The next step is to boil this brine.

While the brine is boiling, cut a few cloves of garlic into thin slices and evenly distribute them among the jars. After we decompose the mushrooms into jars and fill them with boiling brine. Pour the brine under the very neck and tighten the lids. After cooling, the jars with mushrooms are transferred to the basement or cellar for long-term storage.

Pickled mushrooms with vinegar and onions - the easiest and most delicious recipe

Salted mushrooms are no doubt very tasty, but how do you like pickled mushrooms. This recipe is quite simple, but very tasty. He is familiar to me from a distant, distant childhood. Once, our family brought home almost half a bath of these mushrooms and we had to not only salt them, but also marinate them.

Ingredients:

milk mushrooms
water 1 liter
salt 2 tbsp. spoons
vinegar 9% 1 tbsp. a spoon
sugar 0.5 tsp
onion 1 medium head

Cooking process:

According to the familiar scheme, we first soak the mushrooms in water, then clean them of dirt. Fill with water and cook in boiling water for 5-7 minutes. While the mushrooms are cooking, take the head of the onion. Peel it and cut into half rings.

In order to prepare 1 liter of marinade, you need to pour 2 tablespoons of salt into 1 liter of water and bring the liquid to a boil. Then put the bay leaf and pour in the vinegar according to the recipe, sugar and onion half rings. Stir the marinade, let it boil and lay the mushrooms. Cook for 10 minutes on medium heat.

Be sure to put 1-2 cloves of garlic in each jar. Pour the remaining marinade into jars and screw the jars with sterile lids.

After we wrap the jars with a warm blanket or blanket and leave the lids down until they cool completely. When the jars are cool, transfer them to a cool place for long-term storage.

Recipe for salting black mushrooms

As you know, in nature there are not only white milk mushrooms, but also the so-called black ones. They can also be eaten like white ones. And if there are mushrooms, then there must be a method of preparation. Therefore, I offer you a video recipe for making black mushrooms.

As mentioned above in the article in black, the content of bitterness is much higher, so it will take much longer to soak them. How to soak and how best to cook these mushrooms you can see in the video clip below.