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Salted and pickled milk mushrooms with cabbage are one of the favorite preparations in Russian cuisine. It can be served as an addition to various dishes, or can be used as an independent snack for strong drinks. This article presents 6 recipes for making amazing salted milk mushrooms with cabbage.

How can you salt milk mushrooms with cabbage at home

In this recipe, milk mushrooms with cabbage can be salted using pickled fruit bodies. It is very convenient and profitable, because the simplest, but very tasty and healthy ingredients are involved. This appetizer is especially in demand on the table during festive events.

• Pickled milk mushrooms - 1 kg;
• White cabbage - 4-5 kg;
• Carrots - 2-3 large root crops;
• Salt - 80-100 g;
• Bay leaf - 3 pcs.;
• Black pepper (peas) - 10 pcs.

How to salt milk mushrooms with cabbage at home using a simple recipe?

First, you need to ferment the cabbage separately: cut the head of cabbage into strips, leaving only the stump of it.

Grate the carrots on a coarse grater and add to the cabbage. Send bay leaves, salt and pepper to the chopped vegetables, mix the whole mass thoroughly with your hands.

Transfer the cabbage to a clean, dry bottle, tamp well and place in a warm place for fermentation.

The resulting carbon dioxide should be released 1-2 times a day, piercing the workpiece with a knife or a long stick to the very bottom. To see if the cabbage is ready, look at the pickle. If it has become transparent, it means that lactic acid bacteria have ceased to process the sugar contained in vegetables. The cabbage is ready, and now you can proceed to the further process.

Put the cabbage in a common container and add the pickled mushrooms, mix. Distribute the cabbage with the mushrooms in clean dry jars and close the capron lids. Take to the basement or put on one of the shelves of the refrigerator.

How to salt milk mushrooms with cabbage: a classic recipe

Every housewife should know at least 1 recipe for making salted milk mushrooms with cabbage. Often it is enough to use the time-tested and everyone's favorite classic recipe.

• Milk mushrooms - 1 kg;
• Cabbage - 3 kg;
• Carrots - 0.3 kg;
• Apples (sweet) - 0.3 kg;
• Salt - 4 tbsp. l .;
• Warm boiled water - 0.7 l;
• Black peppercorns - 10-15 pcs.

How, then, to pickle milk mushrooms with cabbage according to the classic recipe, so that the finished dish turns out to be crispy and appetizing?

1. If you have not carried out the initial processing of the mushrooms, it's time to do it.
2. After thorough cleaning, the milk mushrooms are sent for soaking, giving this process at least 2.5 days. Moreover, every day you need to change the water 3-4 times.
3. Then the fruit bodies are cut into large pieces and boiled in 2-3 waters for 15 minutes.
4. Then they are set aside to remove excess liquid.
5. Meanwhile, the carrots are peeled, and the top leaves are removed from the cabbage.
6. The core is removed from the apples, and then they are cut into slices.
7. The cabbage is cut into strips, and the carrots are rubbed on a coarse grater, after which these 2 ingredients are mixed together.
8. In clean, sterilized 3-liter bottles, all the ingredients are stacked in layers: cabbage with carrots, mushrooms, apples, peppers and bay leaves. Then the alternation is repeated until the dishes are full.
9. The whole mass is well compacted and poured with warm brine, in which you must first dissolve the salt.
10. The bottle is covered with a lid and placed in a warm place for salting. Do not forget to release carbon dioxide from the workpiece by piercing it with a clean long knife to the very bottom.
11. When the appetizer is cooked, then it is safely taken out to a cool room for storage.

Recipe for salting black milk mushrooms with cabbage

Black milk mushrooms require special attention, their initial processing must be more careful, otherwise the product will turn out to be bitter due to the juice that is released in large quantities from the fruiting body.

The recipe for milk mushrooms with cabbage for the winter will appeal to all housewives, without exception.

• Black milk mushrooms - 1.5 kg;
• White cabbage - 4 kg;
• Carrots - 3 large pieces;
• Salt - 4 tbsp. l .;
• Black pepper (peas) - 15-20 pcs.

In order for the salting of a black milk mushroom with cabbage to be at the proper level, you should refer to the step-by-step description.

1. From the mushroom caps, carefully scrape off the skin along with the adhering debris.
2. We remove most of the leg and immediately put it in salted water.
3. We leave to soak for 4 days, constantly changing the water.
4. We cut the soaked black milk mushrooms into 2-3 parts, and then boil in water, to which we add salt and citric acid.
5. Strain the boiled mushrooms and set them aside while we deal with vegetables.
6. Chop the cabbage, grate the carrots on a coarse grater.
7. Combine everything in one saucepan, add pepper and salt.
8. We send mushrooms there and mix everything thoroughly with our hands.
9. We fill the prepared bottles with a blank, tamp it well and put it to salt in a warm place.
10. After the end of the fermentation process, we put the appetizer in the refrigerator.

Recipe for salted milk mushrooms with cabbage and dill seeds

This recipe for salting cabbage with milk mushrooms deviates slightly from the classic, but is still very popular.

Such a snack will be very pleasant to crunch at the table during the winter holidays, as well as a quiet family dinner.

• Milk mushrooms (boiled) - 800 g;
• Cabbage - 2 heads of cabbage (medium size);
• Carrots - 3 pcs.;
• Cranberries (optional) - 1 handful
• Dill seeds - 1 tbsp l .;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l. (no slide);
• Warm boiled water - 700 ml.

How to salt milk mushrooms with cabbage on your own using the above ingredients?

1. Chop the cabbage into strips or cubes - as it is convenient for anyone.
2. Put everything in a common container and add grated carrots.
3. Send boiled and sliced ​​mushrooms, dill seeds and cranberries there.
4. Mix everything together, distribute in glass jars, tamp and fill with brine. To make a brine, you need to dissolve salt and sugar in warm boiled water.
5. Put the appetizer to ferment until tender, but you should not forget to release carbon dioxide.
6. Move to any cool storage area for the winter.

Salting milk mushrooms with cabbage and beets

Salting milk mushrooms with cabbage and beets is a delicious and healthy recipe for all members of your family. In addition to the fact that the appetizer will have an appetizing red color, its taste will not leave anyone indifferent, even the most capricious gourmets.

• Milk mushrooms (soak and boil) - 1 kg;
• Cabbage - 3.5 kg;
• Garlic - head;
• Beets - 3 medium pieces

For brine:

• Water - 2 l;
• Sugar - 3 tbsp. l;
• Salt - 4 tbsp. l .;
• Bay leaves and cloves - 2 pcs.;
• Black peppercorns - 15 pcs.

The salting process for milk mushrooms with cabbage can be divided into stages.

1. Chop the cabbage into strips or cut into squares, fold into a clean container for salting.
2. Combine all the ingredients for the brine in water, boil for 3 minutes, then remove from the stove and let it cool completely.
3. Peel and cut the beets into large cubes, and after peeling, pass the garlic through a press.
4. Add everything to the cabbage, mix and pour with brine.
5. Cover with a lid and put the oppression on top, leave in a warm place for fermentation. Until the process is over, you need to stir the workpiece 2-3 times a day in order to remove the accumulated gas bubbles.
6. We distribute the finished snack among the jars, close it with nylon lids and put it in the basement for storage.

Recipe for pickling milk mushrooms with cabbage and horseradish

Fans of sharp and piquant sensations should definitely familiarize themselves with the recipe for preparing milk mushrooms with cabbage and horseradish.

• Prepared mushrooms - 1 kg;
• Cabbage (medium size) - 2 pcs.;
• Carrots - 3 pcs.;
• Horseradish root - 2 pcs. or to taste;
• Salt - 2 tbsp.l .;
• Honey - 1.5 tbsp. l .;
• Bay leaf - 4 pcs.;
• Black peppercorns - 15 pcs.;
• Hot water - 1.2 liters.

Cooking milk mushrooms with cabbage by salting will not be particularly difficult.

1. Melt honey, salt and sugar in hot water, and then cool.
2. Meanwhile, chop the cabbage, grate the carrots.
3. 3 Combine cabbage with soaked and boiled mushrooms, carrots, as well as bay leaves and peppers.
4. Add horseradish root grated on a fine grater to the mass and mix everything well.
5. Arrange the workpiece in jars, tamp, pour in cooled brine and put on salting at room temperature.
6. Poke with a knife or wooden stick during the entire fermentation period.
7. Then, when the appetizer stops fermenting, it should be covered with lids and taken out to a cool room, where it will wait for its "finest hour".