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Home preservation always has a more balanced taste and less harmful substances. You can read about how to pickle black milk mushrooms on this page, where a wide variety of recipes are presented. Each housewife should have information on how to properly pickle black milk mushrooms and get a great snack with a delicate taste and original aroma. Before pickling black milk mushrooms, we advise you to look through all the proposed recipes and decide on the method of processing raw materials. In some cases the mushrooms are boiled and in others they are salted raw. The added aromatic herbs and spices can also produce a completely unexpected taste. Therefore, you need to observe the layout of the products. So, get acquainted with the ways of how to pickle black milk mushrooms at home, learn the intricacies of this process.

Although black milk mushrooms do not belong to little-known edible mushrooms, pickled with garlic and spices, they are in no way inferior to, for example, yellow milk mushrooms. In salting, the mushroom acquires a beautiful dark cherry color. A characteristic feature of black milk mushrooms is that they are very persistent in salting, they can be stored for years without losing their strength and taste.

How to properly and tasty pickle black milk mushrooms in a hot way

The hot method of salting is used during the mass processing of mushrooms to speed up the salting. Before you properly salt black milk mushrooms in a hot way, you need to choose a recipe with a layout of aromatic herbs that you like.

The essence of how to salt black milk mushrooms in a hot way is as follows: clean and sorted mushrooms are blanched for 5-10 minutes in clean or slightly salted water (2-3% sodium chloride solution); honey mushrooms, violins and valui are boiled for 25-30 minutes; mushrooms are scalded 2-3 times with boiling water. (To whiten mushrooms, you can add 3 g of citric acid.) Heat-treated mushrooms are thrown onto a sieve and, to give elasticity and elasticity, pouring cold water several times over them, allow to cool. Further, the mushrooms are salted in the same way as in the cold way, and the barrels are sealed. The fermentation process in black mushrooms lasts (in days) 30–35. Before deliciously salting black milk mushrooms in a hot way, select the necessary spices, for example, for aroma and taste improvement, spices are added to them (bay leaf, black pepper, dill, garlic, as well as black currant leaves). The mushrooms are ready to eat in 25-30 days.

With hot salting, 1 kg of prepared mushrooms is taken:

• 2 tbsp. tablespoons of salt
• 1 bay leaf
• 3 pcs. peppercorns
• 3 pcs. carnation
• 5 g dill
• 2 blackcurrant leaves

The main changes in carbohydrates and the accumulation of lactic acid during salting occur in the first 15 days of fermentation, therefore, additional fermentation of mushrooms should be carried out at a lower temperature. Salted mushrooms in barrels are stored at 0–2 ° C for no more than 8 months, although milk mushrooms under these conditions can be stored without noticeable deterioration in quality for up to two years. During storage, at least once a week, check the filling of the barrels with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 4% sodium chloride solution.

Methods for hot salting black milk mushrooms in jars for the winter

Hot salting of black mushrooms begins with the fact that the mushrooms need to be soaked for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. For salting black mushrooms in a hot way, rinse the mushrooms in jars and boil for 5 minutes. After boiling, let the mushrooms cool and put in a bowl, sprinkle with salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms

According to the following recipe, hot salting of black milk mushrooms for the winter allows you to get a crispy snack that is absolutely safe for health.

• 1 kg of boiled milk mushrooms
• 50 g salt
• spices to taste

1. Soak the mushrooms peeled from the ground, leaves and needles for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.
2. Lay the leaves on top of the mushrooms. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in the brine. If there is no dive, increase the weight.

There are other ways of salting black milk mushrooms, most of them are presented on this page, but for now, let's smoothly move on to the cold recipe for preserving this valuable product.

Cooking black milk mushrooms with cold salting at home

Cold pickled black milk mushrooms have a crisper texture and a pleasant shade. Do you want a secret of how to salt black milk mushrooms in a cold way in Belarusian style: before salting (and salting raw), mushrooms must be soaked in cold water for 2 days, changing it several times.

Before you properly pickle black milk mushrooms in a cold way, you need to find out that there are 7 ways to process raw materials:

1. In Vyatka: black milk mushrooms are soaked for 5 days.
2. In Moscow style: salting black milk mushrooms at home begins with the fact that the mushrooms are soaked in slightly brackish water for 3 days.
3. Volga-style: mushrooms are not soaked in any way, they believe that they lose their taste. They are only washed well and salted immediately. The bitterness will pass by itself.
4. Orlov-style: just do not salt the mushrooms raw! Be sure to boil first. They become more fragrant, and softer, and easier for the stomach.
5. Universal salting of black milk mushrooms. Boil the mushrooms before salting.
6. In Belarusian: 5–8 minutes.
7. Moscow: 5 minutes

When preparing black mushrooms by salting, the brine turns out to be slightly cloudy and viscous. The taste and smell are pleasant, characteristic of this type of mushroom with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushroom. The exception is black lump and smooth, which significantly change color.

How can you quickly pickle black milk mushrooms for the winter

Here is one way to pickle black milk mushrooms for the winter, for this you can use only spices that are suitable for your family. Determine their composition yourself.

For 10 kg of raw mushrooms from 450 to 600 g of salt (2-3 cups).

Before quickly pickling black milk mushrooms, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or a whole night.

Water is allowed to drain and in layers, sprinkling each layer with salt, placed in large jars or a barrel.

The bottom is covered with salt, the mushrooms are placed (caps down) with a layer of 5–6 cm and again sprinkled with salt.

The top layer is sprinkled with salt more saturated, covered with a clean napkin, a wooden circle with oppression is placed on it.

After a few days, the mushrooms will settle.

Add a new portion of mushrooms or fill with mushrooms previously salted in another small bowl.

The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces.

Mushrooms salted in this way are salted and become usable after one or two months.

And now we will find out how you can dry pickle black milk mushrooms without first boiling the raw materials.

• Prepared mushrooms - 10 kg
• Salt - 500 g

Peel and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, close with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably thicken.As they settle, you can add fresh tribes by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat in 35 days.

How to pickle black milk mushrooms in jars to make them crispy

Before pickling black milk mushrooms in jars, prepare all the necessary spices. For 10 kg of boiled mushrooms 450-600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. The duration of cooking depends on the type of mushroom. Chilled in cold water. Allow water to drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable. The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. And now the main secret of how to salt black milk mushrooms so that they are crispy: if there is little brine and it does not cover the mushrooms, you should add chilled salted boiled water (for 1 liter of water, take 50 g, that is, 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold. The lid, the oppression stone and the fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a solution of salt or vinegar.

A quick recipe for salting black mushrooms with a hot method

For 10 kg of raw mushrooms 400-500 g

• salt (2-2.5 cups)
• (garlic, parsley, horseradish, dill or celery stalks).

Peeled and washed mushrooms are blanched: placed on a sieve, poured abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. This is a very quick recipe for hot salting of black mushrooms: after 3-4 days the blanched mushrooms are ready for consumption.

Recipe for salting black milk in the hot way

This recipe for hot salting of black mushrooms is suitable for special connoisseurs of delicate taste. Many lamellar mushrooms taste and smell bitter, pungent, or unpleasant. These disadvantages are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well. Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Depending on the type of mushroom, the soaking time is from 1 to 3 days. The water is changed at least once a day. Milk mushrooms, podgruzdi dipped in boiling water and cook for 5 to 30 minutes. The water should be poured out after each boiling or scalding. After boiling the mushrooms, the pan should be well wiped with dry salt, washed thoroughly and wiped dry.

Altai hot pickling recipe for black milk mushrooms

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g

According to the recipe for salting black milk mushrooms in a hot Altai way, the mushrooms are sorted, peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. Then the mushrooms are thrown on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms is gradually reduced by one third. After 20 days, the mushrooms are ready to eat.

Recipe for salting black milk mushrooms for the winter in a cold way

• 1 bucket of milk mushrooms
• 400 g salt
• onions to taste

According to this recipe for pickling black mushrooms for the winter, wash the mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press on top with oppression and keep in a cool place for 1.5–2 months.

Salting black milk mushrooms for the winter with dill can be done according to the following recipe:

• 1 bucket of small mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.

For salting black mushrooms in a cold way for the winter, you need to take the following ingredients:

• 10 kg mushrooms
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut off the legs. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20–25 days after the last batch is laid.

Cold pickling recipe for black mushrooms

This recipe for salting black mushrooms in a cold way recommends taking 1 kg of mushrooms:

• 50 g salt
• Bay leaf
• Dill seeds
• black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and leave for another 3 days. Keep the milk mushrooms for the specified time in brine and put them in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Close the jars with a lid and store in the cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Spicy black milk mushrooms

• 1 kg of mushrooms
• 50 g salt
• garlic, dill, currant and cherry leaves, bay leaves, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine. Put garlic, cloves, pepper on the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar, put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the brine over the mushrooms and close the jars with lids. Store in a cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Mushroom platter

• 10 kg of mushrooms
• 150 g salt
• 150 g sugar

Peel mushrooms with dense pulp, rinse and blanch in boiling water for 2-3 minutes. Throw in a colander, let the liquid drain. Lay the mushrooms in layers in a suitable dish, sprinkle with a mixture of salt and sugar. Pour in chilled boiled water and keep for 14-15 days at a temperature of 15-18 ° C. Add mushrooms from time to time so that the dishes are always full. Store in a cool place.

Black milk mushrooms with citric acid

• 10 kg of mushrooms
• 5 l of water
• 350 g salt
• 35 g citric acid

Blanch the mushroom caps in salted boiling water for 2 minutes, discard in a colander, cool. Put the mushrooms in a prepared dish in layers, sprinkle with salt. For the brine, bring the water to a boil, add salt and citric acid, cool. Pour the mushrooms with brine, cover the jars with parchment paper and place in a cool place. The mushrooms will be ready to eat in 20-30 days.

Salting black mushrooms

You will need:

• milk mushrooms - 10 kg
• salt - 500 g

Blanch the milk mushrooms soaked in water in boiling water for 3 minutes. Then cool and cut into medium sized pieces. Lay the mushrooms in layers in a glass jar or barrel, add salt and spices, you do not need to add water, as the mushrooms will give juice on their own.

Horseradish leaves and roots placed in mushrooms not only give them a spicy pungency, but reliably protect them from deoxidation. Green sprigs of black currant give the mushrooms a flavor. Cherry and oak leaves - delicious fragility and strength. Most mushrooms are best salted without onions. It quickly loses its aroma, sour easily. Chopping onions (you can also green) is recommended only in salted mushrooms and milk mushrooms, as well as in pickled mushrooms and boletus.

Salted mushrooms are supposed to be stored in a cool place and at the same time make sure that mold does not appear.

From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water. Store salted mushrooms at 2-10 ° C. At higher temperatures, they turn sour, become soft, even moldy, and cannot be eaten. For villagers and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens, on the other hand, must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter, they will freeze and have to be thrown away.

Other recipes for salting black milk mushrooms in a cold way (with video)

There are other recipes for preparing such preservation for the winter. Let's take a look at them.

Black milk mushrooms with garlic

• 1 kg of mushrooms
• 100 g salt
• Garlic, dill, parsley, black currant and cherry leaves, horseradish leaves, pepper to taste

Rinse the mushrooms, dry them, cut the large ones into pieces. Finely chop the garlic and herbs. Put a few horseradish leaves, black currants and cherries on the bottom of a saucepan, then a layer of mushrooms, caps up, sprinkle with chopped garlic and herbs. So put all the mushrooms, sprinkling the layers with salt and pepper. After filling the pan, put a flat plate on top and press down with oppression. Place in a cool place for 2 weeks.

Salted milk mushrooms (old recipe)

Take away small milk mushrooms, do not soak them, just wash them, let them dry on grates, then put them in large jars, sprinkle with dill, sprinkle lightly with salt every two rows of milk mushrooms, do not put oppression, but pour more salt on top, cover with a cabbage leaf. Soak the mushrooms before use.

Salted black milk mushrooms (method 1)

Take 1.5 cups of salt for 1 bucket of mushrooms. Soak the 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.

Salted black milk mushrooms (method 2)

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then put in large jars, sprinkle with dill, and sprinkle lightly with salt every 2 rows of milk mushrooms. Pour a decent amount of salt on top and cover with a cabbage leaf. Oppression is not needed.

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.

Turshia (pickles) from black mushrooms

This dish is delicious and appetizing. It is very important not to oversalt the mushrooms: the salt should not be more than 5% salt. A higher salt concentration has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether. Mushroom turshiyas are prepared as follows. The peeled and washed mushrooms are blanched and placed in a suitable dish, each row sprinkled with salt and sugar - for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then fill it with water. Fermentation lasts 14-15 days at 15-18 ° C. During this period, the container with the mushrooms must always be full. After fermentation, the mushrooms are stored in a cool place.

Watch the cold salting of black milk mushrooms in the video, which shows the main technology.

Salting mushrooms at home:

"Get into the back!"

Salted milk mushrooms, volnushki and russula with garlic, horseradish, parsley root, dill, currant and cherry leaves

• 5 kg of milk mushrooms, beetles and russula
• garlic, parsley and horseradish root, dill, currant and cherry leaves - to taste
• 200-250 g salt

Dip the peeled and washed milk mushrooms, volushki and russula in a colander for 5-8 minutes in boiling water, then quickly cool under running cold water. Place the prepared mushrooms in a bowl and salt. Add chopped garlic, parsley and horseradish root, dill, currant and cherry leaves. Mix everything thoroughly, cover and place in a cool place. The mushrooms are ready in 7-10 days.

"Grandmother's Salyushki for the Intercession of the Day"

Salted milk mushrooms, chernushki, volnushki and nest boxes with garlic, currant leaves, cherries and dill umbrellas

• milk mushrooms, nigella, volushki, nest boxes, etc. mushrooms
• chopped garlic, currant leaves, cherries, dill umbrellas and coarse salt to taste

Milk mushrooms, chernushki, volnushki, nest boxes, etc. Peel the mushrooms from leaves, needles, put a large saucepan and fill it with cold water. Cook for at least 1 hour over medium heat, constantly skimming off the foam. Readiness is determined by the fact that the mushrooms begin to settle to the bottom. Remove them with a colander and rinse thoroughly under running water. Lay the prepared mushrooms in layers in a container, sprinkling abundantly with coarse salt, chopped garlic, currant leaves, cherries and dill umbrellas. Put a linen cloth or cheesecloth on top, then a flat plate and set the weight. Place the container with the prepared mushrooms in a cold place, from time to time checking the cleanliness of the cloth. If it becomes slippery, rinse and re-place under the load. The mushrooms will be ready by the Day of Veil.

Watch some of the ways on how to pickle black milk mushrooms in the video, which shows all the stages of preparation for canning.