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Correct salting of white milk mushrooms provides the possibility of preserving mushrooms even in lean years. You can find the right recipe for cold pickling of white milk mushrooms on this page. However, recipes for hot salting of white milk mushrooms are also presented in a wide variety, with different layouts of spices and ingredients.

Among this splendor, you can choose options for your home creativity of unique tastes. It is worth saying that hot salting of white milk mushrooms for the winter is the safest in terms of preventing infectious intestinal diseases. Read about how the hot salting of white milk mushrooms in jars for long-term storage is carried out on this page. A huge amount of information has been collected on how to make salting mushrooms for the winter a simple and enjoyable activity, allowing you to prepare a healthy and tasty product for your family.

Salting white milk mushrooms at home

Usually lamellar mushrooms are salted, but sometimes tubular mushrooms are salted. For salting white milk mushrooms at home, mushrooms are prepared in the same way as for drying, with the only difference that they are thoroughly washed. So that the washed mushrooms do not turn black, they are dipped in pre-prepared clean salted water. White milk mushrooms are soaked for 3-5 days. The water for soaking is slightly salted so that the mushrooms do not sour. It is changed 2-3 times a day. The soaked mushrooms are kept in a cool place. Salting dishes are pre-processed: glass and enamel (without damaging the enamel) are ignited, the barrels are steamed and scraped, then washed with cold water.

How to salt white milk mushrooms at home (recipe with video)

There are several ways to salt white milk mushrooms at home, and you should choose the most suitable method for yourself. Fresh mushrooms cannot be stored for a long time due to the large percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned.

A correctly selected recipe for how to salt a white milk mushroom will allow you to preserve this forest gift for a longer time. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

When mushrooms are dried, up to 76% of their water is removed from them. The remaining moisture is not enough for the development of microorganisms, which leads to their death.

Before you properly salt the white milk mushrooms, you need to know that when preparing natural canned food, the microflora is killed by the high temperature at which the canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by the high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

See how to salt white milk mushrooms in the video, which shows the whole process in detail.

Recipes on how to cold pickle white milk

Before salting white milk mushrooms in a cold way, dill umbrellas, currant leaves and horseradish leaves are placed on the bottom of the cooked dishes, a dense layer of mushrooms is placed with caps down from 5 to 8 cm, sprinkled evenly with salt and spices, then the next layer of mushrooms is laid.When the dishes are full, the mushrooms are covered with a clean linen cloth, then the lid that goes into the dish and the oppression is placed on top. A few days later, when the mushrooms settle, a new layer of mushrooms is placed in the same dish, and so on until it is filled.

Milk mushrooms are suitable for cold salting, white podgruzdki. You can salt them both separately and with a mixture. Before pickling white milk mushrooms according to the cold canning recipe, the mushrooms must be sorted out, cleaned of debris, filled with clean water and left for 1-3 hours so that the 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 the mushrooms on the bottom of the container, you need to pour a layer of salt. 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).

The recipe for how to further salt white milk mushrooms in a cold way

We continue to study the recipe for how to cold salt white milk mushrooms further, after preliminary preparation of the raw materials. So, before salting the white milk mushrooms in a cold way, the mushrooms were thoroughly cleaned, sorted out and rinsed with running water. It's time for the magic of the salting process itself.

1. Take 35-50 g of salt per 1 kg of fresh mushrooms or, according to old standards, 1.5-2 tbsp. salt on a bucket of mushrooms.
2. 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.
3. Then the mushrooms are covered with a wooden circle, a load is placed on it and the container is covered with a clean rag.
4. 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.

Recipe for salting white milk mushrooms in the cold way at home

In order to carry out the salting of porcini mushrooms at home, you need to prepare the following ingredients:

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

The recipe for salting white milk mushrooms in the cold way begins with the fact that the mushrooms need to be soaked 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.

Recipes for salting white milk mushrooms for the winter in jars

Each locality has its own recipe for salting white milk mushrooms for the winter, some of them deserve our attention.

Cold salting of white milk mushrooms in Belarusian: before salting (and salting raw), the mushrooms must be soaked in cold water, changing it several times: milk mushrooms, loading - 2 days.

Vyatka salting white mushrooms for the winter in jars is distinguished by a preliminary stage: the mushrooms are soaked for 5 days.

In Moscow: milk mushrooms, podgruzdki soaked in slightly brackish water for 3 days.

In Volga: mushrooms are not soaked in any way, they believe that they lose their taste. They are only washed well and salted immediately. The bitterness will pass by itself.

In Oryol: just do not salt the mushrooms raw! Be sure to boil first. They become more fragrant, and softer, and easier for the stomach.

How to salt white milk mushrooms hot

And now it's time to learn how to hot salt white milk mushrooms, since this canning option significantly prolongs the shelf life.

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 black currant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 cloves of garlic
• black peppercorns to taste
• 30 g salt

For brine:

• 3 l of water
• 150 g salt

Wash the mushrooms in several waters and remove debris. Prepare the brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add black peppercorns. Close the jar with a nylon lid and put in a cold place. After 30–35 days, the mushrooms will be ready to eat.

How to hot salt white milk mushrooms to make them crispy

How to salt white milk mushrooms in a hot way, in general terms, was described above. And now we will share the secret of how to pickle milk mushrooms so that they are white and crispy and stored in winter2 as long as possible.

For 10 kg of boiled mushrooms 450-600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. The duration of cooking depends on the type of mushroom. 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.

Hot salting white milk mushrooms recipe

The ingredients for this hot pickling white mushroom recipe are the following:

• 1 kg of mushrooms
• 5 bay leaves
• 3 cloves of garlic
• 15 g dill seeds
• 5-6 peas of black pepper
• 60 g 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, close the jar with a lid and put in a cool place.

How to properly salt white milk mushrooms for the winter

Before you salt the white milk mushroom for the winter according to this recipe, you need to take the following products according to the layout:

For 10 kg of raw mushrooms from 450 to 600 g of salt (2-3 cups).

And now about how to properly salt white milk mushrooms for the winter, for this, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or a whole night. Water is allowed to drain and in layers, sprinkling each layer with salt, placed in large jars or a barrel. The bottom is covered with salt, the mushrooms are placed (caps down) with a layer of 5–6 cm and again sprinkled with salt. The top layer is sprinkled with salt more saturated, covered with a clean napkin, a wooden circle with oppression is placed on it. After a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms previously salted in another small bowl. The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.

Recipes: how to pickle white milk mushrooms in jars at home

Choosing a suitable recipe for how to pickle white milk mushrooms is very difficult, since each family has its own taste preferences. Before you pickle white milk mushrooms in jars, we suggest that you familiarize yourself with the most interesting ways of preparing such preservation further on the page.

Dry salting of white milk mushrooms

Prepared mushrooms - 10 kg; salt - 500 g

Peel and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, close with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh tribes by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat in 35 days.

Salting blanched white milk mushrooms

For 10 kg of raw mushrooms, 400-500 g of 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.

Salting soaked and boiled mushrooms

Many lamellar mushrooms taste and smell bitter, pungent, or unpleasant. These disadvantages are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well.

Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Soaking time from 1 to 3 days. The water is changed at least once a day.

Sometimes it is better to replace soaking with scalding.

Mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms, podgruzdi dipped in boiling water and cook for 5 to 30 minutes. The water should be poured out after each boiling or scalding.After boiling the mushrooms, the pan should be well wiped with dry salt, washed thoroughly and wiped dry.

Altai-style salting of white milk mushrooms and podgruzdy

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g

The mushrooms are sorted, peeled, cut off and soaked for 2-3 days in cold water. The water is changed at least once a day. Then the mushrooms are thrown on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms is gradually reduced by one third. After 20 days, the mushrooms are ready to eat.

Spicy white milk mushrooms

• 1 kg of mushrooms
• 50 g salt
• Bay leaf
• Dill seeds
• black pepper to taste

Before salting the white milk mushrooms at home according to this recipe, soak the mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine and put them in sterilized jars in layers, sprinkle with salt, dill seeds and pepper. Close the jars with a lid and store in the cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Spicy milk mushrooms

• 1 kg of mushrooms
• 50 g salt
• Garlic, dill, currant and cherry leaves, bay leaves, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine. Put garlic, cloves, pepper on the bottom of sterilized jars. Then lay out the cooled milk mushrooms. On top of each jar, put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the brine over the mushrooms and close the jars with lids. Store in a cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Milk mushrooms with onions

• 1 bucket of milk mushrooms
• 400 g salt
• onions to taste

Wash the milk mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press on top with oppression and keep in a cool place for 1.5–2 months.

Small milk mushrooms with dill

• 1 bucket of small mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put the prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.

Milk mushrooms with horseradish

• 10 kg mushrooms
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut off the legs. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20–25 days after the last batch is laid.

Salted milk mushrooms

• 1 kg of boiled milk mushrooms
• 50 g salt
• horseradish leaves
• black currant leaves
• spices to taste

Soak the peeled mushrooms for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in the brine.

Hot salted white milk mushrooms in Orlov style

• 1 kg of mushrooms
• 2 tbsp. tablespoons of salt
• 5 allspice peas
• 7 black peppercorns
• ground red pepper
• 20 g dill
• 2-3 black currant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, black currant leaves and dill stalks.

Salted blanched white milk mushrooms

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

Blanch the peeled and washed mushrooms. To do this, put them in a colander, pour abundantly with boiling water, keep them steamed or put them in boiling water for a short time so that the mushrooms become elastic, not fragile. Then cool quickly by pouring cold water. Throw in a colander, let the water drain. Transfer to a prepared container in layers, sprinkling each layer with salt and shifting with garlic, parsley, horseradish leaves, dill and celery. After 3-4 days, the blanched mushrooms are salted and ready to eat. In this way, it is good to salt russula, ringed caps, ryadovki.

White milk mushrooms sterilized in brine

• fresh dense mushrooms
• lemon acid
• salt

Rinse the peeled mushrooms, cut the large ones into 2 or 4 pieces and boil in water with a small addition of salt and citric acid. Then drain, rinse with cold water and put well-dried in jars to a height of 1.5 cm below the edge. Pour with brine (for 1 liter of water 1 tablespoon of salt without top), close the lids and sterilize at a temperature of 100 ° C for 90–95 minutes. Cool the jars immediately after sterilization. After 2 days, sterilize the mushrooms again for 45-50 minutes at 100 ° C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 ° C).