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If at the peak of mushroom picking you brought home several baskets of milk mushrooms, what can you do with them? A certain amount of mushrooms is usually used to prepare delicious dishes such as julienne, soups or fried potatoes with mushrooms. What to do with the rest of the mushroom harvest so that it does not disappear? Try salting the mushrooms under yoke - a great option for harvesting mushrooms for the winter. Such a delicious appetizer will complement any festive table and diversify your daily menu.

Recipes for pickling milk mushrooms under yoke are remarkable in that mushrooms preserved in this way can be stewed, fried and pickled in the future. If you follow all the rules for preparing fruit bodies, as well as take into account the recommendations of experienced chefs, you can prepare a safe and amazingly delicious dish.

What to do if the milk mushrooms darkened or become moldy during salting?

To know how to properly salt milk mushrooms under yoke, you must first clean and soak them.

• Film is removed from the mushroom caps, especially if it is black milk mushrooms.
• The legs are cut off, leaving about 1-2 cm to the top, and washed.
• Pour cold water and leave to soak: white milk mushrooms - from 12 hours to 1 day, black milk mushrooms - from 3 to 5 days. The water should be changed every 3-4 hours. It is better to keep the mushrooms in a cool place so that the water does not heat up quickly.

However, sometimes a small problem may arise: milk mushrooms under oppression can darken during salting, what should be done in this case?

You shouldn't be upset, as it's not so scary. The liquid is drained from the mushrooms, washed and again poured with freshly prepared brine, but already with the addition of ¼ tsp. citric acid. The mushrooms are pressed down so that they are completely immersed in the brine and do not come into contact with the air.

And what to do if the milk mushrooms become moldy under the oppression? To prevent this from happening, cans with a blank should be inspected 2 times a week. If you notice mold on the surface of the mushrooms, you need to remove the top layer of the mushrooms, drain the brine, and rinse the mushrooms and refill with new brine.

Salted black milk mushrooms under oppression

Salting black milk mushrooms under yoke is an excellent option for preparing a mushroom snack. This method is very simple and therefore does not take much time. After soaking, black milk mushrooms are boiled to give them elasticity.

• 2 kg of soaked black milk mushrooms;
• 4 tbsp. l. salt;
• 15 black peppercorns;
• 5-8 peas of allspice;
• 2 carnation buds;
• 5 dill umbrellas;
• 1 liter of water;
• 100 ml of vegetable oil.

Pour the soaked milk mushrooms with water and boil 2 times for 15 minutes, each time in clean water, removing the foam from the surface.

In a separate saucepan, prepare a brine for mushrooms: combine salt, a mixture of peppers, cloves, dill and bay leaf in water, and let it boil.

Turn off the heat, put the mushrooms in a colander and allow time to drain.

In an enameled container, put the spices and herbs that were boiled in brine on the bottom. Put the boiled milk mushrooms, pour the brine so that it completely covers the mushrooms.

Press down with an inverted plate, and put a press upstairs, which can serve as a bottle filled with water. Remove in a cool and dark room for 4 days.

Pack the mushrooms in prepared jars, laying in dense layers.

Pour brine to the very top and add 3-4 tbsp. l. vegetable oil.

Close with tight lids and take to the cellar. Black milk mushrooms will be ready for consumption in 30-35 days.

Salting white milk mushrooms under oppression

To prepare white milk mushrooms under yoke, the soaking process is completely optional. Mushrooms are boiled for 20 minutes in salted water and salted.

• 3 kg of boiled porcini mushrooms;
• 4 tbsp. l. salt;
• 10 black peppercorns;
• leaves of currant and horseradish;
• 3 dill umbrellas;
• 5 cloves of garlic;
• 4 bay leaves.

White milk mushrooms, salted under yoke, are prepared according to the step-by-step description.

1. In a prepared container, the entire bottom is laid with horseradish and currant leaves.
2. Sprinkle with a layer of salt, and put mushrooms on top, caps down.
3. Sprinkle each layer with salt, dill, black pepper, chopped garlic and bay leaves.
4. The last layer of mushrooms is sprinkled with salt and covered with currant and horseradish leaves.
5. Cover with an inverted plate, which is smaller than the diameter of the selected container.
6. A load is placed on it - a glass jar with water.
7. Mushrooms are taken to a cool room, where the temperature does not exceed + 8 ° C, and left for 35-40 days.

Recipe for pickling milk mushrooms under cold yoke

If you choose cold salting of milk mushrooms, then it is better to blanch the mushrooms.

This process, carried out after soaking the milk mushrooms, eliminates the risk of souring.

• 3 kg of soaked milk mushrooms;
• 150 g of salt;
• cherry and currant leaves;
• dill branches;
• 4 bay leaves;
• 5 peas of black and allspice;
• 5 cloves of garlic.

Cold-cooked milk mushrooms can be consumed within 15-20 days.

1. After preliminary soaking for 2 days, rinse the mushrooms and lower them in small batches in boiling water for 3-4 minutes.
2. Lay the bottom of the glass jars with clean currant and cherry leaves.
3. Pour a layer of salt and lay out the caps of the mushrooms.
4. Sprinkle each subsequent layer of mushrooms with chopped garlic, salt, bay leaves, black and allspice peas, and broken dill branches.
5. The last layer should be made of salt, which should be covered with cherry and currant leaves.
6. Cover with an inverted coffee saucer and press down with a load.

After 3-4 days, the brine should completely cover the milk mushrooms. If this does not happen, it is worth strengthening the load for mushrooms.

Hot salting of milk mushrooms

When salting mushrooms under pressure in a hot way, the mushrooms should be boiled 3 times for 10 minutes.

Moreover, each time they are boiled in new water, which helps to remove the bitterness. Salted milk mushrooms are ready in just 15 days.

• 3 kg of soaked mushrooms;
• 180 g salt;
• 3 onions;
• oak and cherry leaves;
• 3 dill umbrellas;
• vegetable oil;
• ½ tbsp. l. mustard seeds;
• 3 bay leaves and carnations.

The recipe for milk mushrooms under yoke should be prepared by following the step-by-step instructions.

1. The mushrooms soaked for 24 hours are washed and boiled as described above.
2. Rinse in cold water and lay out on a wire rack to glass.
3. At the bottom of sterilized jars, clean cherry and oak leaves are laid out.
4. Sprinkle with a thin layer of salt and spread the mushrooms.
5. Sprinkle each next layer of milk mushrooms with salt, cloves, mustard seeds, dill, bay leaves and onions cut into half rings.
6. Seal with hands to completely release the air from the cans and pour in 3-4 tbsp. l. vegetable oil.
7. Tied with parchment paper and taken out into the cold.
8. After 5-7 days, the jars are checked, and if the brine has not completely covered the mushrooms, cold boiled water is poured into the jars.

How to make milk mushrooms under the yoke with garlic

Milk mushrooms, salted under the yoke with the addition of garlic - an excellent option for harvesting mushrooms for the winter. A savory appetizer can be used as a standalone dish or as an additional ingredient in various salads.

• 3 kg of soaked milk mushrooms;
• 4 tbsp. l. salt;
• leaves of currant, walnut and cherry;
• 15 cloves of garlic;
• 10 black peppercorns.

How to properly make milk mushrooms under yoke, will show a step-by-step description of the recipe.

1. Put the soaked milk mushrooms in glass jars, on the bottom of which clean leaves of walnut, cherry and currant were previously placed.
2. Alternating each layer of mushrooms with recipe spices, fill the jars to the very top.
3. Press down with your hands, releasing air, and cover with brine. For 2 liters of water, you need to take 4 incomplete st. l. salt and boil. Allow to cool completely and then pour into jars.
4. Close with tight nylon lids and take out to the basement.
5. After 30-35 days, the salted mushrooms will acquire a freshly sour pleasant aroma, which will indicate the full readiness of the mushrooms.

How to salt soaked milk mushrooms in a saucepan under yoke

This method of pickling milk mushrooms for the winter under oppression is quite simple, since nothing will need to be boiled. The main condition in this method is the use of an enamel container for salting and soaking the mushrooms.

• 5 kg of soaked milk mushrooms;
• 250 g of salt;
• 5 cloves of garlic;
• 15 allspice and black peppercorns each;
• 10 bay leaves;
• horseradish, oak and black currant leaves.

Below is a step-by-step recipe showing how to salt milk mushrooms in a saucepan under oppression.

1. The milk mushrooms soaked for 3 days are washed with cold water and allowed to drain, laid out on the wire rack.
2. At the bottom of an enameled pan, lay out pure oak, cherry and currant leaves, sprinkle with a thin layer of non-iodized salt.
3. Spread the mushrooms with their caps down and sprinkle with salt and all the spices (chop the garlic into cubes).
4. As soon as all the mushrooms and spices are used, an inverted plate is placed on top, smaller in size than the diameter of the pan, and pressed down with a load. It can be a granite stone or a water bottle.
5. It is better to cover the structure with gauze from above to prevent debris or insects from getting into the salting.

After 4-4.5 weeks, the mushrooms will be completely ready to eat. They are washed, seasoned with onion rings, dill or parsley, vegetable oil, mixed and served.

How to salt milk mushrooms under oppression in banks

Salting milk mushrooms under pressure in jars will not require additional time from you, as well as a lot of spices and herbs. It is enough to boil the mushrooms and sprinkle them with salt and pepper.

• 3 kg of fresh milk mushrooms;
• 150 g of salt;
• 15 black peppercorns.

How to salt properly under the yoke of milk mushrooms, will show a step-by-step description of the recipe.

1. Sort fresh milk mushrooms from debris, cut off the tips of the legs by 1.5-2 cm and rinse well with plenty of water.
2. Pour in water so that the mushrooms float freely, add salt and let it boil.
3. Cook 2 times for 15 minutes or 3 times for 10 minutes, constantly changing the water after each boil. This process will help remove the bitterness from the milk mushrooms and make them thicker and crisper.
4. Place in a colander or wire rack, drain and cut large pieces into several pieces.
5. Put the mushrooms in sterilized jars, sprinkle them with salt and black peppercorns.
6. Shake well, press down with your fingers to release air, cover with an inverted coffee saucer or other object, and place the load.
7. Take out to a cold place and after 4-5 days watch how the mushrooms release juice. If the resulting brine does not completely cover the mushrooms, add cold boiled water to the very top.