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The widely used cold curing of breasts is a popular method due to the special quality of the products obtained. There are different options for preparing such pickles. We offer on this page recipes for salting milk mushrooms in a cold way with various layouts of ingredients included in the preservation.

It is very easy to carry out the cold salting of breasts according to the recipe selected here. Everything is stated reliably and accurately. If you choose the right layout of ingredients, the amount of sugar and salt used, you get a delicious and nutritious preservation. Try the cold milk mushroom ambassador for the winter and see for yourself. You will have a unique appetizer for any meat dish.

Recipe for cold salting black and white salted milk mushrooms

Milk mushrooms are suitable for cold salting, white and black podgruzdki. According to the recipe for salted milk mushrooms with cold salting, mushrooms intended for salting must be sorted out, cleaned of debris, filled with clean water and left for 1-3 hours so that adhering particles of debris and dirt are soaked. Then the mushroom caps must be washed from the adhering dirt and rinsed thoroughly in clean water.

Before placing black mushrooms on a cold salting, a layer of salt must be poured onto the bottom of the container. On top of it are placed black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The mushroom legs are cut off at a distance of 0.5 cm from the cap. The mushrooms should be laid tightly, with their caps down, in layers of 6-10 cm in thickness. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic).

On the cold salting of white mushrooms, 35-50 g of salt is taken per 1 kg of fresh mushrooms or, according to old standards, 1.5-2 tbsp. salt on a bucket of mushrooms. From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherry, dill in order to protect them from mold that may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag.

For oppression, it is best to take a stone that does not dissolve in brine. Do not use bricks, limestone and dolomite stones, metal rusting objects.

If you don't have a suitable stone, you can take an intact enamel pot and fill it with something heavy. The severity of the oppression should be chosen so as to squeeze the mushrooms and force the air out of them, but not crush them. After 1–2 days, the mushrooms will settle and give juice. The whole process of salting takes 1.5–2 months, then the mushrooms can be used for food.

The temperature in the room during salting of mushrooms should not exceed 6-8 ° C, otherwise they may turn sour or moldy, but also should not fall below 0 ° C, because at low temperatures, salting is slower. If the mushrooms freeze, they turn black and become tasteless. It is best to store ready-to-eat mushrooms at 0–4 ° C. The brine should completely cover the mushrooms.

If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. In case of the appearance of mold, it is necessary to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse a wooden circle in this solution and bend. If the tub is not full, you can add mushrooms harvested later. They need to be cleaned, washed, cut off the legs, then remove the oppression and the upper layer of leaves, put the mushrooms on top of the salted ones, as described above, again cover them with a layer of leaves so that they completely cover the mushrooms, and return the oppression to its place.

Cold salting of milk mushrooms

For pickling milk mushrooms in a cold way for 1 bucket of mushrooms:

• 1.5 cups of salt.

Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden dish, sprinkle with salt.You can sprinkle them with chopped white onions.

Cold salting of milk mushrooms for the winter in banks

Before starting cold salting of milk mushrooms in jars for the winter, do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then put in large jars, sprinkle with dill, and sprinkle lightly with salt every 2 rows of milk mushrooms. Pour a decent amount of salt on top and cover with a cabbage leaf. Oppression is not needed.

Altai-style cold pickling recipe for milk mushrooms

Ingredients:

• 10 kg of mushrooms
• 400 g salt
• 35 g dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35-40 allspice peas
• 10 bay leaves.

According to the recipe for cold pickling of milk mushrooms, the mushrooms are sorted and peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. In 30-40 days after salting, the mushrooms are ready to eat.

Cold salting of black milk mushrooms for the winter

Ingredients for cold salting of black milk mushrooms for the winter are products such as:

• 1 kg black mushrooms
• 25 g dill seeds
• 40 g of salt.

Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid).

During the soaking process, the water must be changed 4–5 times.

Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down.

Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds.

Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days.

After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer.

Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then it will be necessary to increase the oppression.

Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.

White lump of cold salted

Ingredients:

• 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, the white lump of cold salted is ready, at this time you need to close the jar with a lid and put it in a cold place.

Recipe for cold pickling black milk mushrooms

For 1 kg of black mushrooms:

• 50 g coarse salt
• 5-6 cloves of garlic
• 2-3 branches of dill with umbrellas
• 5-6 cherry leaves
• 4-5 black currant leaves
• 1-2 horseradish leaves
• 1 teaspoon of cumin seeds (optional)

The recipe for cold pickling black mushrooms is suitable for mushrooms that do not require pre-cooking.

Wash, peel, and soak milk mushrooms for 2 days in cold water, changing the water every 5-6 hours. Instead, mushrooms can be soaked for 1 day in salted and acidified water (at the rate of 10 g of salt and 2 g of citric acid per 1 liter water). When soaking mushrooms in a solution of salt and citric acid, the solution should be changed at least twice a day. Instead of soaking, the mushrooms can be blanched in boiling water (10 g of salt per liter of water). The milk mushrooms should be blanched for 5-6 minutes, and the load should be 15-20 minutes. After blanching, the mushrooms should be cooled under running water and allowed to drain.Prepared mushrooms are placed in layers in a barrel or large glass jar with the plates facing down. Sprinkle the bottom of the container with salt. The layers of mushrooms are sprinkled with salt and spices. The dishes filled to the top are covered with a cotton cloth, light oppression is placed and after 1-2 days they are taken out to a cold place. After 5-6 days, you need to check the amount of brine. If it is not enough, it is necessary to increase the load or add a saline solution at the rate of 2 teaspoons of salt per 1 liter of water. It takes 1-1.5 months to complete the salting. Mushrooms should be stored at a temperature not lower than 1 and not higher than 7 ° C.

Salting boiled milk mushrooms.

Ingredients:

• 10 kg of boiled mushrooms
• 450-600 g salt
• garlic, onion, horseradish, tarragon, or dill stalks

Clean and washed mushrooms are boiled in lightly salted water. Chilled in cold water. Allow water to drain on a sieve. Then the mushrooms are placed in a jar or 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.

Cold ambassador of milk mushrooms in banks

Ingredients for cold curing milk mushrooms in jars include the following products:

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

Peeled and washed mushrooms are blanched: placed on a sieve, poured abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, the blanched mushrooms are ready to eat.

Watch how the cold mushroom ambassador is carried out in the video, which shows all the technology.