White and black crispy milk mushrooms for the winter: recipes for making delicious snacks

Of all the variety of blanks that housewives try to make in summer and autumn, crispy milk mushrooms take the place of the leader. Fans of mushroom snacks admit that salted milk mushrooms are one of the most popular snacks. Even being considered conditionally edible mushrooms, the rich taste of the mushrooms, as well as their amazing forest aroma, will not leave anyone indifferent at the festive table.

There are many recipes for preparing crispy milk mushrooms by the salting method, but they have one thing in common: in order for the mushrooms to turn out delicious, they must undergo the correct primary processing.

Why don't milk mushrooms crunch and how to get rid of mushrooms from bitterness?

It is quite simple to rid the milk mushrooms from the milky juice, which gives them bitterness:

The adhering forest debris is removed from the mushrooms, the film is removed from the caps, especially if it is black milk mushrooms, the lower part of the legs is cut off, or they are completely removed. Legs should not be thrown away: they can be used to prepare first courses, sauces, or simply fry.
With a knife, wormy or rotten places are cut off and folded into a large container.
Pour cold water, cover with a lid and press down with a load so that the mushrooms do not come into contact with the air and do not darken.
Leave for 2-3 days and change the water in the mushrooms 3-4 times a day.
After soaking, the milk mushrooms are washed several times in cold water and then the salting process is started. Salting can take place with or without pre-boiling.

Sometimes housewives notice that after salting the milk mushrooms do not crunch, why does this happen? Perhaps you started trying mushrooms ahead of time. Give them a few more days and you will see that the appetizer turns out to be incredibly crispy and delicious.

How to salt milk mushrooms correctly so that they crunch, they will show recipes with a step-by-step description. Snacks prepared with these options can be stored not only in the basement, but also in the pantry.

How to pickle milk mushrooms to crunch: a classic recipe

The classic recipe for salting crispy milk mushrooms has always been passed down from generation to generation. If you do not know it, then you can write it down in your cookbook, you will not regret it! Cooking mushrooms is easy enough, but how much pleasure this snack will be in winter!

2 kg of soaked milk mushrooms;
4 onions;
7 cloves of garlic;
4 tbsp. l. salt;
3-5 bay leaves;
10 white peppercorns.

Crispy milk mushrooms, cooked for the winter according to a classic recipe, turn out to be fragrant and will be a worthy snack on your table.

Rinse the milk mushrooms soaked for 2 days with water and put in a saucepan.

Pour so that the fruiting bodies float freely in the water.

Let it boil and boil for 30 minutes over low heat.

Peel and chop the garlic and onion: onion - half rings, garlic - into cubes.

Put a layer of mushrooms in sterile jars and sprinkle with salt, garlic, onions, pepper and bay leaves.

Thus, distribute all the milk mushrooms and spices to the very neck of the cans, compacting each layer with your hands.

Put the mushrooms under oppression, stand for 10 days and you can eat it yourself, as well as treat your guests.

How to cook crispy white milk mushrooms for the winter

You don't have to spend too much time in the kitchen to make crispy white milk mushrooms. The recipe is quite simple, even a novice hostess can handle it.

5 kg of soaked milk mushrooms;
200 g of salt;
10 cloves of garlic;
10 pcs. bay leaf and black peppercorns;
15 dill umbrellas;
black currant leaves.

Use the step-by-step description to prepare a recipe for crispy milk mushrooms for the winter.

White milk mushrooms soaked for 2 days are washed, and large specimens are cut into pieces.
The bottom of the enamel pot is covered with black currant leaves.
Pour a thin layer of salt and lay out the milk mushrooms, caps down.
Top with salt, diced garlic, black pepper and bay leaf.
The last layer should be salt and dill umbrellas, after which the mass is covered with currant leaves.
Press down with a load, cover with gauze and take out for 10 days in a cool room.
Transfer the mushrooms to sterile jars, press down and fill with brine from the pan
Closed with nylon lids and again taken out to the basement.

How to make black milk mushrooms crispy

The recipe for crispy black milk mushrooms is prepared just as quickly, although the soaking process is longer, as it takes up to 5 days.

3 kg of soaked milk mushrooms;
150 g of salt;
10 black currant and cherry leaves;
10-12 cloves of garlic;
½ part horseradish root;
4 bay leaves;
5 dill umbrellas.

How to make milk mushrooms crispy in this recipe, will show a step-by-step description.

Remove the legs from soaked milk mushrooms (you can make soup from them) and rinse with cold water.
Boil the caps in boiling water for 20 minutes, constantly removing the foam, and discard in a colander.
Pour salt on the bottom of the enamelled container, lay out a layer of mushrooms.
Pour a layer of salt on the milk mushrooms, add grated horseradish root, bay leaf, chopped garlic cloves and dill.
Fill the container, shifting each layer of the milk mushrooms with all the spices and herbs.
Top with cherry and black currant leaves.
Cover with an inverted plate, which is smaller in diameter than the enamel bowl, and press down with a load to allow the mushrooms to settle.
Leave in this position in a cool place for 7-10 days.
Transfer the mushrooms to sterile jars, seal and fill with brine.
Close with tight nylon lids, take out to the basement or put in the closet.

How to cook crispy milk mushrooms with garlic for the winter

The recipe for making crispy milk mushrooms for the winter is an indescribable pleasure. Such a treat will delight not only your loved ones, and unexpected guests.

2 kg of soaked milk mushrooms;
100 g of salt;
15 cloves of garlic;
1 tbsp. l. dill seeds;
4 bay leaves;
currant and oak leaves;
3 carnation buds.

How to cook crispy milk mushrooms for the winter will be shown in a detailed step-by-step description of the process.

After soaking, boil the mushrooms in salted water for 20-25 minutes.
Rinse in cold water and fold over a sieve to drain.
Pour a thin layer of salt into sterilized jars and put the mushrooms, caps down, so that the layer does not exceed 6 cm.
Sprinkle with salt on top, add cloves, dill seeds, sliced garlic, bay leaf.
Sprinkle each next layer with salt and the same spices.
Shake, press down with your hands and put clean oak and currant leaves on top.
Press down again, cover with a clean paper towel and place the oppression on top.
After 3 days, take the jars to the basement and look from time to time so that the brine completely covers the mushrooms.
After 10-12 days, remove the load and close it with tight lids.
The mushrooms will be ready to eat in 20-30 days.

Crispy milk mushrooms with mustard and cabbage leaves

Cooking crispy milk mushrooms with mustard and cabbage leaves is a rather old recipe familiar to our grandmothers. Try it and it becomes your favorite in mushroom canning.

3 kg of soaked mushrooms;
5 white cabbage leaves;
200 g of non-iodized salt;
1 sec. l. mustard seeds;
5 cloves of garlic;
1 bunch of fresh dill

How to cook crispy milk mushrooms on your own for the winter will show a step-by-step description of the recipe.

The soaked milk mushrooms are washed well in cold water and put on a sieve to drain.
Put clean cabbage leaves on the bottom of an enamel pot or plastic container.
A layer of mushrooms is spread on them and sprinkled with salt.
Next, you need to lay out some of the chopped garlic, sprinkle with mustard seeds and chopped dill.
Sprinkle each layer of mushrooms with salt and spices until all the ingredients are gone.
Cover with a flat lid and put oppression on top.
Leave at room temperature for 3 days.
After a day, the mushrooms are thoroughly mixed by hand several times a day.
The mushrooms are laid out in sterilized jars, compacted and poured to the very neck with the juice that was released during infusion.
Close with nylon lids and store for 30-40 days in the refrigerator until fully cooked.

How else can you cook crispy milk mushrooms

How to cook crispy milk mushrooms to get a "killer" version of the snack with a glass of alcohol?

Rest assured that none of your guests will remain indifferent to the dish.

3 kg of soaked milk mushrooms;
3 tbsp. l. salt;
10 black peppercorns;
5 allspice peas;
6 cloves of garlic;
3 carnation buds;
2 sprigs of dill;
5 currant and cherry leaves.

Boil the soaked mushrooms in boiling water for 20 minutes.
We take it out on a sieve and let it drain completely and cool.
Put currant and cherry leaves on the bottom of sterilized jars.
Combine mushrooms in a separate container, sprinkle with salt, add broken dill twigs, clove buds, allspice and black pepper.
Mix and place in sterilized jars, pressing the mushrooms tightly but gently.
Fill with hot water and close with nylon caps.
We leave it in a warm room for 2 days, and then put it on the shelves in the basement.
After 30-35 days, the mushrooms are ready for consumption.

It is worth saying that no matter what method of salting crispy milk mushrooms for the winter you choose, each of them turns out to be tasty and aromatic, capable of conquering not only your heart.

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