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Before salting large milk mushrooms, it is important to choose a suitable culinary method for processing and preserving them. It is impossible to prepare large milk mushrooms according to a recipe intended for harvesting standard mushrooms for the winter. Because additional cooking is required. In some cases, it is required to assess the state of the feedstock for worminess, the presence of fungal infection and much more, which can ultimately harm the canned food during storage. So, if you skip the presence of signs of fungal infection, then the appearance of mold during winter storage simply cannot be avoided. And it is very dangerous to eat such products (affected by mold) without heat treatment. Choose the method of how to pickle large milk mushrooms on this page, where only the most effective methods are suggested. You can also see large white milk mushrooms in the photo, which shows which mushrooms are suitable for processing.

How to pickle large milk mushrooms

Before pickling large milk mushrooms, the caps of the mushrooms are separated from the legs, cut into pieces and pickled separately. Sorted mushrooms are washed thoroughly. During processing, mushrooms are stored in cold water with the addition of salt and citric acid (10 and 2 g per 1 liter of water, respectively) to avoid darkening. After preparation, the mushrooms are immediately placed in an enamel pan with marinade and cooked until tender. Marinade is prepared from the calculation:

• 1 liter of water
• 50 g salt
• 2 g citric acid
• 1 kg of prepared mushrooms

The boiled mushrooms are thrown into a colander and, after draining the liquid, are laid out in jars, which, as they are filled, are poured with a pre-prepared marinade. It is prepared as follows. Water is poured into an enamel pot, salt and sugar are added, the mixture is brought to a boil, filtered through 3-4 layers of gauze, then brought to a boil again, allspice, cloves, cinnamon, citric acid and 5% table vinegar are added. For 1 kg of prepared mushrooms you need:

• 400 g water
• 10 g salt
• 10 g sugar
• 6 allspice peas
• 2 pcs. carnation
• 1 g cinnamon
• 3 g citric acid
• 100 g 5% table vinegar

Spices can be placed directly on the bottom of the jars, and mushrooms can be placed on them. Jars filled with boiling marinade are covered with boiled lacquered lids and placed in a pot of water heated to 60–70 ° C for sterilization. Sterilization time at 100 ° C: for 0.5 l cans - 30 min, 1 l - 40 min.

After processing, the cans are hermetically sealed, turned upside down and cooled.

Is it possible to salt large milk mushrooms

The answer to the question of whether it is possible to salt large milk mushrooms depends on the state of the feedstock. If the mushrooms are harvested in cold autumn weather and are not spoiled by worms, then they are suitable for canning. If there are signs of damage, you should not do this. Sort out and peel the milk mushrooms properly, cut the large ones into 2-4 parts, separate the caps from the legs, wash in two or three changes of cold water and put them in salted boiling water, adding 1 glass of vinegar to it. When the mushrooms have boiled well 4 times with a white key, remove and put all the mushrooms on a sieve, drain the water in which they were boiled, and do not pour cold water over them, but cool them either on a sieve or on a platter. When the mushrooms have cooled completely, then put them in jars and pour the prepared vinegar cold broth, put several branches on top:

• tarragon
• lavender
• marjoram

Pour the top of the jar with Provencal oil on your finger and first tie the jar with paper, over a wooden mug, and then wrap it with a damp bubble, let it dry and then take it out to a cold but dry place.

How to pickle large milk mushrooms (recipe)

According to the recipe, large milk mushrooms are soaked in salted and acidified water before salting:

• 10 g salt
• 2 g citric acid
• 1 liter of water

within 2 days. During the soaking process, the water is changed at least twice a day. Instead of soaking, the milk mushrooms can be blanched in boiling salted water:

• 10 g salt
• 1 liter of water

5-6 minutes

After blanching, the mushrooms are cooled in running water, allowed to drain, and the mushrooms are placed in barrels or glass jars.

First, a small layer of salt is poured onto the bottom of the keg or jar, then carefully spread the mushrooms with the caps down with a layer of no more than 6 cm and sprinkle it with salt.

The amount of salt is determined at the rate of 40-50 g per 1 kg of prepared mushrooms.

In this way, the entire container is filled, the mushrooms are covered with a clean cloth, an undercutting circle and a small load are placed on top.

After 2–3 days, when the mushrooms have hardened and secreted juice, freshly prepared mushrooms are added to them, observing the same stacking procedure and adding salt according to the same calculation.

This is done until the sediment of the mushrooms stops.

After each addition of mushrooms, set the underside circle and weight.

The mushrooms must be covered with the formed brine.

If this is not enough, you can add a saline solution prepared at the rate of 20 g of salt per 1 liter of water.

The filled containers are taken out into a cold room.

It is recommended to store mushrooms prepared in the described way at a temperature not lower than 1 ° C and not higher than 7 ° C.

Another recipe for salting large mushrooms.

For 1 bucket of mushrooms:

• 1.5 cups salt

Soak large, washed milk mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden dish, sprinkle with salt. You can sprinkle them with chopped white onions.

Salt large milk mushrooms for the winter.

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35-40 allspice peas
• 10 bay leaves.

Peel the mushrooms, cut off the stem and soak for 2-3 days in cold water. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. In 30-40 days after salting, the mushrooms are ready to eat.