Cooking black milk mushrooms for the winter in jars: photos and recipes on how to cook mushrooms

All lovers of harvesting black milk mushrooms for the winter should remember that due to some peculiarities, these mushrooms require special treatment. Due to the bitterness that is contained in the fruit bodies, you must carefully follow the rules of primary processing: cleaning from dirt, scraping the skin from the caps, soaking for up to 5 days with constant water replacement (3-4 times a day), as well as boiling in 2 waters 15-20 minutes each

Salting black milk mushrooms for the winter in a hot way

To prepare black milk mushrooms for the winter using the hot salting method, it is necessary to separately use heat treatment for fruit bodies. At home, the hot salting process is considered the most popular, since the readiness of the snack can be checked after 2-3 weeks.

  • Prepared black milk mushrooms - 6 kg;
  • Salt - 320 g;
  • Dill greens - 3-4 bunches;
  • Fresh currant leaves;
  • Garlic - 10-12 cloves (or to taste);
  • Bay leaves and cloves - 6 pcs.;
  • Boiled water (cold) - 5 tbsp.;
  • Black and white allspice - 20-25 peas each.

Using a step-by-step recipe with a photo, black milk mushrooms prepared for the winter will certainly delight you with their taste and aroma.

Rinse the dill, lightly dry and chop finely, finely grate the garlic or cut into thin slices. Put a "pillow" of clean dry currant leaves on the bottom of the dish. Sprinkle with 50 g of salt and add some dill, lavrushka, cloves and garlic.

Distribute all soaked and boiled mushrooms in several levels, sprinkling each layer with salt and spices mentioned in the list of products.

Pour water, cover the workpiece with clean gauze or a cloth. Press down with a plate or any other surface in order to remove air pockets. Fruit bodies need to be kept under pressure, so a load should be placed on the plane - a 3-liter bottle with water or sand. Take the workpiece to the basement for further salting.

Check contents from time to time for liquid. If it is not enough, then you need to fill the missing amount with cold boiled water.

Harvesting black milk mushrooms for the winter: a recipe for cold salting

This recipe for preparing black mushrooms for the winter is not so high in demand, since the process of pickling mushrooms takes up to 2 months.

The reason for such a long preparation is that the milk mushrooms are not boiled, but only soaked for 5 days. But, despite this, the finished fruit bodies are very tasty, crispy and aromatic.

  • Black milk mushrooms - 7 kg;
  • Salt - 350-370 g;
  • Dried dill - 2 tbsp l .;
  • Twigs and leaves of currant / cherry;
  • Dried bay leaves - 10 pcs.;
  • Carnation buds - 7-9 pcs.;
  • Black peppercorns - 25-30 pcs.

How to independently cook black milk mushrooms for the winter by cold salting?

  1. Twigs and leaves of currants and / or cherries are thoroughly washed and wiped dry.
  2. They cover the bottom of a dish that meets the requirements for salting, and add 40-50 g of salt.
  3. Using the primary treatment (cleaning, soaking), the mushrooms are placed with their caps down on a "pillow" of leaves and salt, making a layer of about 6 cm.
  4. Each layer is sprinkled with salt and all the spices - pepper, bay leaves, dried dill and cloves.
  5. When all the ingredients run out, the mass is covered with fresh leaves and pressed down with any plane, placing a load on top.
  6. After a few days, the workpiece is checked for the presence of brine, it should completely cover the milk mushrooms.
  7. If desired, you can report a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dishes.
  8. After 45-55 days, the workpiece can be served on the table.

How to cook black milk mushrooms for the winter in banks: a step-by-step description

You can pickle black milk mushrooms in jars for the winter.This is very beneficial when the appropriate salting utensils are not at hand.

  • Milk mushrooms (soak and boil) - 4 kg;
  • Salt - 200 g;
  • Bay leaves and cloves - 5 pcs.;
  • Dried dill - 3 tsp;
  • Fresh dill - 1 bunch of medium size;
  • Grated horseradish root - 50 g (or to taste);
  • A mixture of peppers and peas - 15-20 pcs.;
  • Boiled water (cold);
  • Currant / cherry / grape leaves.

Cooking black milk mushrooms for the winter will be easy if you follow the step-by-step description.

  1. Wash and dry fresh leaves, chop fresh dill.
  2. In a common container, combine all the ingredients, except for fresh leaves, and mix with your hands.
  3. Pour the mass with 3 tbsp. water and set aside for several hours, but do not forget to stir the contents periodically.
  4. Meanwhile, place fresh leaves on the bottom of each glass jar. Important: the jars must first be boiled and then dried.
  5. Distribute the present snack among the jars and pour the remaining brine.
  6. Cover with nylon lids and take to the basement for further salting for 20 days.

Black milk mushrooms for the winter: a recipe for the classic harvesting of mushrooms

The classic recipe for making black milk mushrooms allows you to marinate a delicious snack for the winter for festive feasts and more. In addition, these mushrooms can be the basis for many salads.

  • Main product - 3 kg;
  • Purified water - 1 l;
  • Salt - 3 tsp;
  • Granulated sugar - 5 tsp;
  • Bay leaves and dried cloves - 3 pcs.;
  • Vegetable oil - 7 tbsp. l .;
  • Garlic - 4 cloves;
  • Vinegar 9% - 5 tbsp l .;
  • Black peppercorns - 20 pcs.

Harvesting black mushrooms for the winter is done as follows:

  1. Having cleaned, soaked and boiled the milk mushrooms, we remove them to the side, and in the meantime we prepare the marinade.
  2. Separately, in a saucepan with water, combine salt, sugar, vinegar, oil and other spices, including garlic, which must be passed through a press or simply chopped.
  3. Boil the marinade over low heat until the crystals of salt and sugar dissolve, and then immerse the fruit bodies there.
  4. We boil for 5-10 minutes and roll up in sterilized jars. You can close it with nylon caps, but in any case, the workpiece must cool completely before being sent to the basement.

How to ferment black milk mushrooms for the winter

Black mushrooms can be fermented for the winter. For this, it is proposed to add a serum, which will make the fruiting bodies elastic, appetizing and aromatic.

  • Milk mushrooms (peeled, soaked, boiled) - 7 kg;
  • Sprigs of currants or raspberries - 6-7 pcs.;
  • Salt - 320 g;
  • Sugar - 3 tbsp. l .;
  • Serum - 1 tbsp.;
  • Parsley and dill - 1 bunch each;
  • Horseradish root - 1 pc.;
  • Garlic - 10 cloves.

To ferment black milk mushrooms for the winter, use the recipe that describes this process in detail.

  1. Garlic, along with parsley and dill, are chopped, horseradish root is rubbed on a fine grater.
  2. Part of the currant or raspberry twigs is placed in a prepared container or glass jars.
  3. From above, spread the mushrooms in layers (caps down), sprinkling them with salt and spices.
  4. Cover with the remaining branches and cover with whey diluted with sugar.
  5. Press down for the press by any plane on which the load is installed.
  6. They are left in the kitchen for several days, after which they are taken out to the basement and wait 1 month.
  7. If, upon inspection, it was noticed that the surface of the workpiece is covered with mold, then it must be removed from the brine and the walls of the container, and the plane should be rinsed with yoke in a vinegar or soda solution.

Frying black milk mushrooms for the winter

Among the recipes for preparing black milk mushrooms for the winter, you can also highlight frying.

  • Boiled black milk mushrooms;
  • Vegetable, ghee or lard;
  • Salt.

How to cook black milk mushrooms for the winter using the frying process?

  1. Fry the boiled fruit bodies in a dry frying pan until the liquid evaporates.
  2. Cover the mushrooms completely with oil so that they literally float in it.
  3. Season with salt to taste and simmer over low heat for 25 minutes.
  4. Gently arrange the contents of the pan into sterilized jars.The level of the fruit bodies in the jar should not reach the neck of 3-4 cm.
  5. This space needs to be filled with the remaining oil, and if it is not enough, then you need to heat a new portion in a pan.

Close with nylon caps, let cool and store in the basement until needed.


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