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Not every housewife knows how to store milk mushrooms after salting. Therefore, often hard-to-prepare preservation turns out to be irretrievably spoiled and thrown away. This leaves a mark, for the next season I don't want to harvest mushrooms at all. But it is worth learning about how to store salted milk mushrooms after salting, at least in order to test the proposed methods in the upcoming season.

They are all quite simple and do not require any special conditions. Read the tips and put them into practice. Pay attention to this fact. Before storing milk mushrooms after salting in a cold way, you need to steam all the containers used with boiling water, especially for oak and aspen barrels.

How to store milk mushrooms after cold salting

Store salted mushrooms in a cool, well-ventilated area. It is best to keep the temperature there at 5–6 ° C. It should not fall below 0 ° C, otherwise the mushrooms will freeze, crumble, lose their taste, and at temperatures above 6 ° C they sour and deteriorate. When storing salted mushrooms, it is necessary to regularly check whether they are covered with brine.

Before storing milk mushrooms after cold pickling, you need to learn one rule: mushrooms should always be in the brine, be immersed in it, and do not float. If the brine evaporates, it becomes less than necessary, then cooled boiled water is added to the bowl with the mushrooms. In case of mold, the circle and the cloth are washed in hot, slightly salted water. Mold from the walls of the dishes is removed with a clean cloth moistened with hot water.

Salted mushrooms are most often eaten as a snack.

They are also used to prepare filling for pies, cold dishes, mushroom pickles, soups.

All of these varied foods are very nutritious and delicious. If salted mushrooms are washed in several waters or boiled in clean water or milk until the salinity disappears, they taste like fresh ones. After such preliminary preparation, they are fried, used for soups, hodgepodge, etc. Salted milk mushrooms are stored in glass jars, enameled buckets, wooden tubs or stainless steel tanks.

In enamel buckets, check the strength of the enamel: old buckets with damaged enamel are not suitable for storing mushrooms. Tinned and galvanized buckets are absolutely unsuitable: their top layer dissolves under the influence of acids (mushroom liquid), and forms poisonous compounds. Wooden utensils should be new or always used only for storing mushrooms.

Tubs from pickled cucumbers or cabbage are not suitable, since mushrooms, when stored in them, acquire an unusual taste. Mushrooms quickly deteriorate in rainwater barrels. Jars and bottles for storing mushrooms must be hermetically sealed. Mushrooms left in open jars will quickly deteriorate. Before use, the dishes should be thoroughly rinsed as follows: keep in warm water for at least 8-10 hours, then wash in alkaline water using soda (1 tablespoon of soda per 1 liter of water), pour over boiling water or boil in clean water (without additions) 5-10 minutes, then let the water drain; do not dry with a towel. The mushroom dishes are immediately washed and stored under a lid or upside down in a clean, dry place with good air access.

Wooden dishes should be equipped with two lids: a small wooden circle that fits freely into the container, on which the oppression stone is placed, and a larger circle that completely covers the dish. Both lids are wiped clean with sand and soda water, poured over with boiling water and allowed to dry.On the mushrooms, under a circle with oppression, put a clean, dense boiled napkin that completely covers the mushrooms. Cleanly washed cobblestone is used as oppression.

Metal oppression impairs the taste and color of the mushrooms.

Glass jars and bottles are tightly closed with cellophane, parchment, rubber or plastic covers, corks and metal lids. Cellophane and parchment are rinsed in boiling water. Tires and plastic plugs are soaked for 10-18 minutes in a solution of soda, then rinsed in boiled water. Rubber lids and plugs are thoroughly washed with soda water and boiled in clean water for 5-10 minutes, then the water is allowed to drain on a clean napkin. Metal lids are washed with soda water, left in this water for 5-10 minutes, and then several times, changing the water, rinsed with boiled water and laid out on a clean napkin. Store mushrooms in a clean, cool, dark place. The most favorable room temperature is from +1 to +4 ºС. Mushrooms can be preserved for a long time if the microorganisms are destroyed or their development is delayed.

How to store salted black milk mushrooms after pickling

Before storing salted black milk mushrooms after salting, you need to make sure that the mushrooms are completely ready and the fermentation process has stopped. After salting, black milk mushrooms are stored in the same way as the rest of the milk mushrooms. 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.