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Milk mushrooms are considered favorites among conditionally edible mushrooms. Usually, for these fruiting bodies, canning is prepared in the form of salting.

Salting of milk mushrooms is usually carried out in two ways: cold and hot. How to salt milk mushrooms in a quick way, they will tell you the recipes and their step-by-step description.

You can salt the conditionally edible milk mushrooms in enamel pots, wooden barrels, and also in glass jars. Quick methods of preparing milk mushrooms for the winter are the most popular and demanded by every thrifty housewife. However, the mushrooms must be properly processed before salting.

• After collecting them, they are cleaned of dirt, scraped off the film from the caps with a kitchen sponge or a toothbrush.
• Cut the legs in half, rinse with plenty of water and fill in with clean cold.
• Soak for 2 to 5 days, depending on the type of mushrooms, while regularly (3 to 5 times) changing the water so that the mushrooms do not turn sour.

So, we offer 6 ways to quickly pickle milk mushrooms: 3 - cold, 3 - hot. These options will help even the experienced hostess enrich their culinary experience.

How to pickle milk mushrooms in a quick way with cherry and currant leaves

The recipe for quick preparation of salted milk mushrooms in a cold way is quite simple, because it uses the only preservative - salt. This option will help you fully feel the taste of the milk mushrooms.

• 5 kg of soaked milk mushrooms;
• 250-300 g of salt;
• cherry and currant leaves.

A quick way of pickling milk mushrooms is prepared according to the step-by-step description.

After the soaking process, the milk mushrooms are washed well in running water, cut into pieces and laid out on a wire rack to glass.

In an enamel pan, the leaves are laid out on the bottom, then the milk mushrooms are laid out, sprinkling each layer with salt. It is important to take the preservative without iodine so that the mushrooms do not turn black.

A lid without a handle or a smaller plate is placed on top and pressed down with a load so that the mushrooms are slightly compressed. After 3 days, the mushrooms begin to secrete juice, which, when mixed with salt, becomes brine. Once a day, for 3 days, the milk mushrooms are mixed in a container.

Mushrooms are laid out in sterilized jars, stacked in dense layers so that there are no "air" pockets.

Pour in brine, close with twisting or nylon lids and take out into the basement.

After 20-25 days, the milk mushrooms can be prepared for serving: rinse, season with vegetable oil and green onions, mix.

An old recipe for quick cold salting of milk mushrooms

This old recipe for quick cold pickling of mushrooms will help preserve the harvested mushrooms for the long winter. Although soaking lasts from 2 to 5 days, salting itself is a very quick process. The ingredients in the recipe are taken from the most common, but the result is an amazingly tasty and aromatic dish.

• 5 kg of soaked mushrooms;
• 300 g of salt;
• 10 cloves of garlic;
• 5 dill umbrellas;
• 8-10 bay leaves;
• 15 black peppercorns.

The quick way of salted milk mushrooms is prepared according to the step-by-step instructions described below.

1. Rinse the soaked milk mushrooms in plenty of water and put on a wire rack to drain off excess liquid.
2. Pour a thin layer of salt into prepared sterilized jars.
3. Apply a layer of milk mushrooms so that it does not exceed 5 cm.
4. Top with salt, chopped garlic, black peppercorns, bay leaves and dill umbrellas.
5. Lay out the milk mushrooms, sprinkling each layer with preservative and other spices, to the very top.
6. After filling the cans, seal the mushrooms with your hands and close with nylon caps.
7. After a day, the mushrooms let in juice, which becomes a brine, mixing with salt.
8. Take to basement or refrigerate for 25-30 days.After the set time, the mushrooms will be ready to eat.

How to salt milk mushrooms in a quick way

Salting milk mushrooms in a quick way is one of the best options for thrifty housewives.

Such an appetizer will be a good and tasty addition to a festive table, as well as an ordinary family dinner.

• 5 kg of soaked milk mushrooms;
• 250-300 g of salt;
• 10 carnation buds;
• 5-8 cloves of garlic;
• 5 horseradish leaves;
• 8 dill umbrellas.

How to salt milk mushrooms in a quick way will show a step-by-step description of the recipe.

1. The bottom of the sterilized jars is covered with chopped horseradish leaves.
2. Pour a layer of salt and lay out the pre-soaked milk mushrooms with the caps down.
3. Each layer of mushrooms is sprinkled with salt, dill umbrellas, cloves and chopped garlic.
4. Cover the top layer with horseradish leaves, cover with gauze and put a load on the mushrooms.
5. Cover the structure from above with a tea towel so that dirt does not get into the jars, and they take it to the basement.
6. Quickly salted mushrooms can be eaten after 30 days.

If you want the fruit bodies to be salted faster, blanch them in boiling water for 5 minutes before placing them in jars.

Quick pickling of milk mushrooms in a hot way: a recipe for pickling mushrooms with garlic

The recipe for quick cooking salted milk mushrooms in a hot way gives many advantages.

The first - after boiling, mushrooms do not have bitterness and unpleasant odor. Second, hot salting is considered a safer way to prepare conditionally edible mushrooms that you and your friends will definitely like.

• 4 kg of mushrooms (soaked);
• 200-250 g of salt;
• ½ tsp citric acid;
• 5 garlic cloves;
• 5 peas of allspice and black pepper;
• 2 tsp dill seeds;
• 15 black currant leaves.

For quick hot salting of milk mushrooms, use the recipe description below.

1. Pre-soaked milk mushrooms are poured with water and brought to a boil.
2. Boil for 5 minutes and add 1 tbsp. l. salts and citric acid.
3. Continue to cook for 15 minutes and constantly remove the foam from the surface.
4. Thrown back in a colander and left in this position to drain, sometimes shaking.
5. A thin layer of salt is poured into sterilized jars, a few peas of allspice and black pepper, some dill seeds are thrown.
6. Distribute the milk mushrooms in a layer of no more than 6 cm, sprinkle with salt and chopped garlic.
7. Distribute all the main product and spices in the jars, thickening each layer.
8. Carefully pour boiling water over and leave for 30 minutes so that all the air comes out of the cans.
9. They are sealed with screw or nylon covers, left in the room until they cool completely and taken out to a cold basement.
10. After 30-35 days, the milk mushrooms will be completely salted and can be placed on the table as an independent dish.

A quick way of hot salting of milk mushrooms: a recipe with a description

In your piggy bank of recipes for winter preparations, there must be a quick way of hot salting of milk mushrooms. This appetizer option will serve as a separate dish for a festive table or as an additional ingredient in salads.

• 5 kg of mushrooms (soaked);
• 300 g of salt;
• 10 g allspice;
• 10 g bay leaves;
• 2 tsp mustard seeds.

A step-by-step description will help to salt milk mushrooms through a quick method.

1. After soaking, add the mushrooms to boiling water and cook for 15-20 minutes, constantly removing the foam.
2. Remove and place in a colander to drain.
3. In a saucepan, combine the mushrooms and all the ingredients from the recipe, stir.
4. Put an inverted plate on top, cover with gauze and press down with a load.
5. Put it on the balcony or take it to the basement for 3 weeks.
6. Arrange the mushrooms in sterilized jars, pour the brine from the pan and close with tight nylon lids.

If the mushrooms are too salty, don't worry, it's easy to fix. Milk mushrooms are soaked for 2 hours and washed in cold boiled water.

How to salt milk mushrooms in a marinade with spices in a quick way

The recipe for quick hot salting of milk mushrooms allows you to prepare a delicious appetizer. The speed of cooking in this option will depend on the process of boiling the mushrooms.

• 3 kg of mushrooms (soaked);
• 150 g of salt;
• 5-8 cloves of garlic;
• 2 tbsp. l. grated horseradish;
• 4 bay leaves;
• 6 peas of black and white peppers.

1. Put the soaked milk mushrooms in boiling water and boil for 5 minutes.
2. We take it out on a wire rack or a colander and let it drain. While the mushrooms are draining, you can make a quick marinade.
3. A quick way of marinade for milk mushrooms is prepared as follows: in water (1 l), combine salt, all the proposed spices and let it boil.
4. We introduce the milk mushrooms and boil in the marinade for 15 minutes.
5. Distribute in jars, press down with a spoon and fill with brine. For greater confidence, so that the mushrooms do not grow moldy, add 2 tbsp to each jar. l. calcined vegetable oil.
6. We close it with screw or nylon covers, leave it in the room to cool completely, and take it to a cold cellar.