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Crispy aromatic milk mushrooms in a barrel - what could be more delicious as an appetizer for a hot dish? For lovers of this conservation, there is simply no alternative. Therefore, questions about how to pickle milk mushrooms in a barrel correctly and efficiently will always excite the minds of modern people. This is understandable. After all, salted milk mushrooms in a barrel perfectly retain their taste and acquire an additional crunch due to tannins released into the brine by wood. Choosing a way to prepare them is not as easy as it seems at first glance. Indeed, the final result will depend on the ratio of spices and ingredients, the organoleptic qualities of which can be assessed no earlier than in a month.

We offer time-tested recipes for salted milk mushrooms in barrels, which were used in our country in the last century. All products are in perfect balance with each other. Feel free to choose a recipe for milk mushrooms in a barrel and experiment with harvesting mushrooms for the winter in a cold and hot way.

Salting milk mushrooms in a wooden barrel

Salting mushrooms in a barrel is a traditional way of preparing this product for the winter. Milk mushrooms are salted in wooden tubs or glass jars. Tin, galvanized and earthenware dishes are corroded by brine and form harmful substances that can poison mushrooms, so they cannot be used for salting. The container prepared for pickling mushrooms must be clean and free of foreign odors. Tubs must be soaked before salting so that they do not let water through. For salting, tubs are suitable only from deciduous trees - birch, oak, linden, alder, aspen. New oak tubs need to be soaked for 12-15 days, changing the water every 2-3 days to remove tannins from the wood, otherwise they will cause blackening of the mushrooms and brine.

Used tubs must be thoroughly washed and steamed with boiling water mixed with caustic soda (50 g per 10 liters of water). They can also be steamed with boiling water with the addition of juniper or heather. There are three ways to pickle mushrooms: cold, dry, and hot. Rural residents often use cold and dry methods, while townspeople use hot methods.

Cold salting of mushrooms is a fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation.

Cold-salted mushrooms do not reach readiness earlier than one and a half to two months, but they are tastier and better stored than hot-salted mushrooms. Hot salted milk mushrooms are ready to eat in a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Recipe for pickling milk mushrooms in a barrel

For salting milk mushrooms in a barrel, you will need the following ingredients:

• 1 kg of boiled milk mushrooms
• 50 g salt
• horseradish leaves
• black currant leaves
• spices to taste

The recipe for pickling milk mushrooms in a barrel is as follows: soak the peeled mushrooms for a day 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. Place in a wooden tub in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in the brine.

Salting black milk mushrooms in a barrel in Moscow style

Before we salt the black milk mushrooms in a Moscow-style barrel, soak the mushrooms in salted water for 3 days. Boil them for 5 minutes before salting.Put the soaked and boiled mushrooms in a barrel in layers, caps down, sprinkling each layer with salt and spices. The layer of stacked mushrooms should not be thicker than 6 cm.

How to salt milk mushrooms for the winter in an Orlov-style barrel

Ingredients:

• 1 kg of mushrooms
• 2 tbsp. tablespoons of salt
• 5 allspice peas
• 7 black peppercorns
• ground red pepper
• 20 g dill
• 2-3 black currant leaves

Before salting the milk mushrooms for the winter in an Orlov-style barrel, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Place in a colander and cool. Place in a wooden tub in layers, sprinkling with salt and shifting with spices, black currant leaves and dill stalks.

How to cold salt milk in a barrel

Ingredients:

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

Before salting the mushrooms in a barrel in a cold way, the mushrooms collected in dry weather are cleaned, removing all damaged parts, then the mushrooms are washed with cold water.

Water is allowed to drain and in layers, sprinkling each layer with salt, placed in 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.

The oppression stone should be of medium weight: if it is too light, the mushrooms will rise up; if it is too heavy, the mushrooms can be broken.

More ways to pickle milk mushrooms

Dry salting of milk mushrooms

Ingredients:

• Milk mushrooms - 10 kg
• salt - 500 g

Peel and disassemble the mushrooms, cut off the stem, put in a wooden barrel, 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.

Salting boiled milk mushrooms

For 10 kg of boiled milk mushrooms:

• 450-600 g 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 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. If the brine is not enough and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g for 1 liter of water, 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.

Altai-style salting of mushrooms and podgruzdy

Ingredients:

• 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.

The mushrooms are sorted, peeled, cut off and soaked for 2-3 days in cold water. 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.

Salted blanched milk mushrooms

Ingredients:

• 10 kg of mushrooms
• 400-500 g salt (2-2.5 cups)
• garlic
• parsley
• horseradish leaves
• dill or celery stalks

Blanch the peeled and washed mushrooms. To do this, put them in a colander, pour abundantly with boiling water, keep them steamed or put them in boiling water for a short time so that the mushrooms become elastic, not fragile. Then cool quickly by pouring cold water. Throw in a colander, let the water drain. Transfer to a prepared wooden tub in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, the blanched mushrooms are salted and ready to eat.