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Boiled milk mushrooms retain all their consumer properties, which are especially appreciated in these mushrooms. This crunch, strength and elastic consistency in salty and pickled form. Recipes for cooking boiled milk mushrooms include different options for salting and pickling at home. This article tells about all the intricacies of this culinary art of harvesting mushrooms for the winter. It also provides information on how to preserve preservation and use it for culinary purposes in your kitchen. Recipes for the preparation of boiled milk mushrooms for the winter, varied in ingredients, will make it possible to make tasty and appetizing preparations.

How to salt boiled milk mushrooms for the winter is described in the form of simple step-by-step instructions, which even a novice hostess can implement. Read about how to pickle boiled milk mushrooms and how to choose the right container for this process. Arm yourself with the knowledge of how to pickle boiled milk mushrooms for the winter in cans and barrels, and choose the option that suits you.

What to cook from boiled white milk mushrooms, salted in jars

Boiled white milk mushrooms are an excellent raw material for preservation. Boiled salted milk mushrooms in jars are perfectly stored in the home refrigerator and can be used for cooking. You can read about what to cook from boiled milk mushrooms on the page, where various recipes are given.

Recipe on how to salt boiled milk mushrooms

In this recipe for how to salt boiled milk mushrooms, the general technology for the culinary processing of mushrooms is described. Before boiling milk mushrooms, they are very carefully checked and those that arouse suspicion are discarded. You should also discard unsuitable wormy mushrooms, overripe, flabby. So that the peeled mushrooms do not turn black, they are dipped in salted water, adding a little vinegar to it. In order for the marinade to be light and transparent, the foam must be removed during the boiling of the mushrooms. Spices should be put in the marinade only when it is completely free of foam. Boil the mushrooms in the marinade for 10-15 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes transparent.

If a hot salting method is used, the following instructions must be followed.

First, you need to peel and rinse the mushrooms, put them in a deep saucepan and cover with cold water, put on a strong fire and bring to a boil.

Then reduce the heat and simmer the contents of the container until tender.

Milk mushrooms are boiled for 20-25 minutes.

Boiled mushrooms must be discarded in a colander.

When the water has drained, place them, caps down, in an enamel bowl in layers up to 5 cm thick, seasoning each with salt and spices.

Salt is taken at the rate of 15 g per 0.5 kg of mushrooms.

Cover the mushrooms on top with a piece of clean cloth, and then with a wooden circle and press down with a load.

The mushrooms will be ready after 1.5-2 weeks.

Do not worry if you see mold on the surface of mushrooms salted in this way. It just needs to be periodically removed with a rag dipped in vinegar. In this case, the load and the wooden circle should be washed each time in boiled water with soda, the fabric should be changed.

Hot salting is used for salting such milk mushrooms as violin, black milk mushrooms, but sometimes real milk mushrooms, podgruzdki, yellow and aspen milk mushrooms. Peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by varieties, but also by the size of the caps. Large caps, if salted together with small ones, are cut into 2-3 parts.

Boiled and salted milk mushrooms recipe

According to this recipe, boiled-salted mushrooms are poured into an enamel bowl for 1 kg of mushrooms:

• 0.5 cups of water

Pour in:

• 2 tablespoons

Put on fire.In the process of cooking, remove the foam and stir constantly so as not to burn. At the end of cooking, when the mushrooms begin to settle to the bottom, add 1 kg of mushrooms:

• 1 bay leaf
• 2 black currant leaves
• 3 black peppercorns
• 3 carnations
• 5 g dill

Cooked mushrooms together with brine are placed in barrels or jars and closed. Such mushrooms are ready for use in 40-50 days. You can pickle mushrooms in a hot way in another way. Boil in salted water without spices. Drain the water, rinse the mushrooms in cold water, discard in a colander or hang in a bag made of a rare cloth to glass the water. Place the mushrooms in the cooked dish in layers, sprinkle with salt and spices.

What to cook from boiled milk mushrooms

Further in the recipes, you can find interesting ways to cook mushrooms. What can be prepared from boiled milk mushrooms is described below.

How to salt boiled black milk mushrooms in jars

For 1 kg of boiled milk mushrooms:

• salt 45-60 g
• garlic
• Dill
• Horseradish
• black currant leaf

Before salting boiled milk mushrooms in jars, you need to prepare raw materials, marinade and containers. Rinse cans with soda and sterilize in any convenient way. Then lay in layers boiled black milk mushrooms, aromatic herbs, salt and pour over everything with brine.

How to salt boiled milk mushrooms

Before you salt the boiled milk mushrooms, take the following ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 black currant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 cloves of garlic
• black peppercorns to taste
• 30 g salt

For brine:

• 3 l of water
• 150 g salt

Wash the milk mushrooms in several waters and clear of debris, soak for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add black peppercorns. Close the jar with a nylon lid and put in a cold place.

After 30–35 days, the mushrooms will be ready to eat.

Recipe for salting boiled milk mushrooms

According to the recipe for salting boiled milk mushrooms, the following ingredients are needed:

• 1 kg of mushrooms
• 5 bay leaves
• 3 cloves of garlic
• 15 g dill seeds
• 5-6 peas of black pepper
• 60 g of salt.

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and 1/2 teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a weighted circle. After a week, close the jar with a lid and put in a cool place.

Recipes for salting milk mushrooms in a boiled way

Salting the mushrooms in a boiled way allows you to guarantee some sterility of the raw material. This kills all pathogenic microorganisms. The recipe for salting boiled milk mushrooms can be found further on the page, where different layouts and processing options are offered.

How to salt boiled milk mushrooms

Components:

• Boiled milk mushrooms - 5 kg
• Dill greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Black currant leaves - 150 g
• Salt - 500 g

Before salting the boiled milk mushrooms, peel the freshly picked mushrooms, rinse and boil in slightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, the mushrooms must be put in a linen bag and placed under the load in order to completely remove the liquid.Put the squeezed mushrooms in layers in a bowl for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load. To prevent the top layer from becoming moldy, it must be poured with cold brine. Let the mushrooms stand for 2-3 days at room temperature, and then take them out into a cold room. After about a month and a half, the mushrooms will be ready to eat.

Pickled boiled milk mushrooms

Prepare the marinade in an enamel bowl per 1 kg of mushrooms:

• 1/2 glass of water
• 2/3 cup 8% vinegar

To prepare pickled boiled milk mushrooms, cooked milk mushrooms are dipped into a boiled marinade, boiled over low heat, stirring continuously, and the resulting foam is removed. When foam stops forming, add 1 kg of mushrooms to the marinade:

• 1 teaspoon granulated sugar
• 2 pieces of cloves and cinnamon
• some dill
• bay leaf
• citric acid on the tip of a knife to preserve the natural color of the mushrooms

How to pickle boiled milk mushrooms

Before pickling boiled milk mushrooms, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. They are thrown into a colander, cooled, laid out in jars and poured with pre-prepared marinade. Marinade for 1 kg of fresh mushrooms:

• 0.4 l of water
• teaspoon of salt
• 6 black peppercorns
• 3 bay leaves, cloves and cinnamon
• some garlic
• citric acid.

This whole mixture is boiled for 20-30 minutes over low heat. After cooling the marinade, add 1/3 of a faceted glass of 8% table vinegar.

Components:

• Boiled milk mushrooms - 5 kg
• Bulb onions - 7-8 pcs.
• Table vinegar - 1 l
• Water - 1.5 l
• Allspice peas - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in slightly salted water until tender, then squeeze the mushrooms under load. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms with brine and bring to a boil.

Transfer the hot mushrooms to a pickling bowl and cover them with the hot marinade in which they were cooked. Close the dishes tightly, cool at room temperature, and then take out to a cold place. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean dish, pouring hot marinade over the mushrooms. Put in a cold place. To prevent mildew, you can gently pour a layer of boiled vegetable oil over the marinade.

Recipes on how to salt boiled milk mushrooms for the winter in jars

The components for the recipe for boiled milk mushrooms for the winter include the following products:

• Young small milk mushrooms - 5 kg
• Vegetable oil - 0.6 l
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaves - 5-6 pcs.
• Salt to taste

According to the recipes for boiled milk mushrooms for the winter in jars, you need to peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Before salting the boiled milk mushrooms for the winter, put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour in vinegar, put spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the jars of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cool place.

How to salt boiled milk mushrooms for the winter

There are many ways to salt boiled milk mushrooms for the winter using heat treatment technology. Next, we will consider the most interesting of them.

Boiled pickled milk mushrooms

Ingredients for making boiled pickled milk mushrooms are products such as:

• Water - 120 ml
• Table vinegar 6% - 1 glass
• Milk mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Sort out the milk mushrooms and process, rinse. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pot. Remove foam from time to time. After waiting until the foam stops appearing, add sugar, spices, citric acid. 5. The mushrooms are done if they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After that, distribute them in jars and pour over cooled marinade - broth. Close with ordinary plastic lids. Put the banks in the cellar.

Store them for 1 year at a constant temperature of 3-4 ° C.

How to salt boiled milk mushrooms for the winter (with photo)

Ingredients:

• 1 kg of mushrooms
• black currant leaves and horseradish

For brine:

• 1 liter of water
• 30 g salt
• 8-10 peas of black pepper
• 2 bay leaves

Before you salt the mushrooms boiled for the winter, the mushrooms must be thoroughly washed. Dip in boiling water (60 g of salt per 1 liter of water), cook for 15–20 minutes after boiling. Drain the water, discard the mushrooms in a colander, let the liquid drain. For the brine, boil water, add spices and salt. Put the mushrooms in the brine, cook for 5-10 minutes. Then transfer the mushrooms together with the brine to a container for salting, cover with currant and horseradish leaves. Install a slight oppression on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then move to a cold place for 30-40 days.

See how to salt mushrooms boiled mushrooms in the photo, which presents a step-by-step culinary technology.

Recipe for salted boiled black milk mushrooms

Salted boiled milk mushrooms according to the recipe with garlic, dill and black currant leaves always delight in their taste. For cooking, you need boiled black milk mushrooms in sufficient quantities.

Ingredients:

• 3-4 kg lactose with legs
• Garlic
• Dill
• Bay leaf
• black currant leaves
• black peppercorns
• salt

Cooking method:

Peel the mushrooms, cut the large ones into slices together with the legs and rinse thoroughly. Fill a large saucepan by a third with water and, when it boils, add the mushrooms (no salt). While the water is boiling, skim off the foam constantly. As soon as the water becomes clear, salt the mushrooms, bring to a boil and cook for 40–45 minutes. After this time, discard the mushrooms in a colander, rinse under running water and transfer to a bowl. Finely chop the garlic, mix with the mushrooms, salt, if necessary, put the dill on top and place in the refrigerator for 10-12 hours. At the bottom of sterilized jars, put black currant leaves, a part of the dill from the mushrooms and mushrooms on top of it. Then fill the contents of the jars with brine, put the remaining dill from the mushrooms on top and tamp everything thoroughly with a spoon. Pour the brine to the top of the jars and cover them only with plastic lids. For the brine, boil water with salt, pepper and bay leaves.