Hot salting of milk mushrooms for the winter in jars

Hot-salting milk mushrooms in jars for the winter is a salting that everyone loves. And many also enjoy the process of collecting them in the forest. Milk mushrooms are a type of mushroom that is very suitable for harvesting for the winter, as they retain their shape well and are stored for a long time. The simplest pickling method is considered to be the hot one; in this article you will learn how to do it.

Hot salting of white milk mushrooms in jars

White milk mushrooms can be very easily found in the forest; they grow in small groups, so collecting enough for pickling is not difficult. In order to prepare mushrooms using the hot method, they must first be boiled.

1. 
   How to hot pickle milk mushrooms in jars for the winter? First, the mushrooms need to be cleared of debris and rinsed thoroughly under running water.
2. 
   Place the mushrooms in a large enamel pan, cover them with water, add 2 tablespoons of salt. Bring the contents of the pan to a boil and cook for 15-20 minutes.
3. 
   Prepare the brine for the mushrooms. Add 2 tablespoons of salt to one liter of water, add bay leaf, black peppercorns and allspice. Bring the brine to a boil.
4. 
   Drain the water from the pan in which the mushrooms were cooked, and place the milk mushrooms in a colander to drain the liquid.
5. 
   Transfer the mushrooms to the brine and cook for 15 minutes. Then remove the pan from the heat, add garlic, horseradish and place on top with a not too heavy load. Place the entire structure in a cold place, cellar, basement or loggia.
6. 
   After 6 days, place the mushrooms in dry, sterilized jars and fill with brine so that there is no air left under the lid. Close the jars tightly with lids and put them in a cool place for 30-40 days until completely salted. In winter, such salted mushrooms will be very good with potatoes and meat.

Bon appetit!

Hot salting of black milk mushrooms for the winter

Black milk mushrooms are very famous mushrooms not only for their great taste, but also for their beneficial properties. And as a rule, they are served salted with green onions and sunflower oil.

Cooking time: 12 days.

Cooking time: 60 min.

Servings: 10.

Ingredients:

Black milk mushrooms – 5 kg.

Salt – 5 tbsp.

Garlic – 1 head.

Bay leaf – 5-6 pcs.

Peppercorns – 1 tsp.

Cooking process:

Step 1. Clean the mushrooms from forest debris, cut off the base of the stem and rinse well.

Step 2. Transfer the milk mushrooms to a saucepan and cook for 20-25 minutes after the water boils. Then drain the mushrooms in a colander and let the water drain completely.After this, weigh the milk mushrooms, this is necessary in order to accurately determine the amount of salt. For 1 kilogram of mushrooms you will need 50 grams of coarse rock salt.

Step 3. Now the boiled mushrooms need to be transferred to a container where they will be salted under pressure, this can be an enamel pan. Lay the milk mushrooms in layers, sprinkle them with salt and evenly distribute the spices and garlic between them. Cover the top of the mushrooms with a clean cotton cloth or horseradish leaves and place a weight on them. After a few hours, the container begins to fill with brine; if it does not completely cover the mushrooms, you can add cold salty solution. Put the mushrooms in a cool place for 10-12 days.

Step 4. After the specified time, place the mushrooms in dry sterilized jars, fill with brine to the top, close the lids tightly and store in a cool place.

Bon appetit!

How to prepare salted milk mushrooms for the winter with vinegar

It’s nice to open fragrant mushrooms in winter and serve them on the table with boiled potatoes. Such a delicacy as salted milk mushrooms is especially appreciated. When properly prepared and stored, they will surprise you with their great taste.

Cooking time: 10 hours.

Cooking time: 70 min.

Servings: 6.

Ingredients:

Milk mushrooms – 2 kg.

Sugar – 1 tsp.

Salt – 2 tbsp.

Allspice – 5 pcs.

Cloves – 2 pcs.

Cinnamon – 2 pcs.

Star anise - to taste.

Bay leaf – 2 pcs.

Vinegar 9% – 200 ml.

Cooking process:

Step 1. Clean the mushrooms from debris, cut off the base of the stem, wash and soak in water for 6-8 hours.

Step 2: Then wash thoroughly again. Transfer the milk mushrooms to a saucepan and boil them for 10 minutes, skimming off the foam. Then rinse them with cold water and drain in a colander.

Step 3. Prepare the marinade.Pour 1 liter of water into the pan and put on fire. Add salt, sugar and spices, bring to a boil and cook for 15 minutes.

Step 4. Dip milk mushrooms into the marinade and cook for 15-20 minutes. Then place the mushrooms in a dry, sterilized jar, pour in vinegar and fill to the top with marinade. Roll up the jar and cover with a warm blanket until it cools completely. Store milk mushrooms in a cool, dark place.

Bon appetit!

A simple recipe for hot milk mushrooms with garlic

Salted milk mushrooms will undoubtedly delight your family in cold weather. Adding garlic will give the roll a special aroma and transform the taste of the mushrooms.

Cooking time: 2 days.

Cooking time: 70 min.

Servings: 6.

Ingredients:

Milk mushrooms – 2 kg.

Water – 1 l.

Salt – 50 gr.

Garlic – 10 teeth.

Bay leaf – 5 pcs.

Allspice peas – 5 pcs.

Cloves – 5 pcs.

Sugar – 1 tbsp.

Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Sort the milk mushrooms, clean them of debris, wash them and fill them with cold water. Soak the milk mushrooms in cold water for 2 days, changing the water periodically.

Step 2. Then rinse the milk mushrooms again, cut into pieces, place in a saucepan, cover with water and add a little salt. Place the pan on the stove and bring the mushrooms to a boil. Cook for 30 minutes, skim off any foam that forms.

Step 3. Then drain the mushrooms in a colander and let the water drain completely.

Step 4. Cook the marinade. Pour a liter of water into the pan, add salt and sugar, bring to a boil. Then add all the spices except garlic and vinegar. Place mushrooms in boiling marinade and cook for 20 minutes. Then pour in the vinegar, add the peeled garlic and continue cooking for another 10 minutes.

Step 5. Place the mushrooms in a dry, sterilized jar, fill with marinade to the top so that there is no air left in the jar.Screw the lid tightly and wrap the seamer in a warm blanket. When the workpiece has cooled completely, place it in a cool place for storage.

Bon appetit!

Preparing milk mushrooms for the winter with citric acid

Preserving milk mushrooms at home allows you to preserve their beneficial properties for a long time and enjoy their taste throughout the year. You need to be careful with mushrooms, but if the cooking technique is followed correctly, they do not harm your health in any way. And citric acid is used in the recipe as an additional preservative.

Cooking time: 10 hours.

Cooking time: 60 min.

Servings: 6.

Ingredients:

Milk mushrooms – 1 kg.

Water – 2 l.

Salt – 25 gr.

Bay leaf – 4 pcs.

Allspice peas – 6 pcs.

Table vinegar 9% – 20 ml.

Citric acid – 3-4 g.

Cooking process:

Step 1. Sort the mushrooms, remove any debris, cut off the bases of the stems and wash well. Soak the milk mushrooms in cold water for 6-8 hours. Then put the mushrooms into a saucepan, pour in a liter of water and add 10 grams of salt, cook for 15 minutes after boiling, skim off any foam that forms from the surface.

Step 2. Then drain the mushrooms in a colander; no need to rinse.

Step 3. Cook the marinade. Pour a liter of water into the pan and add a tablespoon of vinegar, bay leaf, pepper and cinnamon. After the marinade boils, add mushrooms and cook for 20 minutes. Place boiled milk mushrooms in a dry, sterilized jar, add citric acid, fill with marinade and roll up the jar.

Step 4. Cool the seaming at room temperature, then store in a cool place. In winter, you can enjoy the great taste of salted milk mushrooms.

Bon appetit!

A method for salting milk mushrooms so that they remain white

What winter feast is complete without pickled mushrooms? Salted milk mushrooms are an excellent appetizer for a variety of foods, such as potatoes or meat dishes.

Cooking time: 4 hours.

Cooking time: 50 min.

Servings: 6.

Ingredients:

White milk mushrooms – 1 kg.

Bay leaf – 2-3 pcs.

Allspice peas – 5 pcs.

Salt – 50 gr.

Cooking process:

Step 1. Sort the milk mushrooms, wash them well and cover with cold water for 2-3 hours.

Step 2. Then put the milk mushrooms in a saucepan, add water and cook for 20 minutes. Count the cooking time from the moment of boiling; during the process, remove the resulting foam from the surface.

Step 3. Use a slotted spoon to remove the mushrooms from the pan. Cook the brine: pour a liter of water into the pan, add salt and spices, bring to a boil and as soon as the salt has completely dissolved, place the mushrooms in the brine. Cook for 20 minutes after boiling.

Step 4. Then fill a dry, sterilized jar with mushrooms, fill it to the top with brine and roll up the lid. Store milk mushrooms in a cool place.

Bon appetit!

Hot salted milk mushrooms with dill

Milk mushrooms are easy to collect and stock up on for the winter. You can find a huge variety of pickling methods. We invite you to try salted milk mushrooms with dill according to our recipe.

Cooking time: 6-7 days.

Cooking time: 60 min.

Servings: 6-8.

Ingredients:

White milk mushrooms – 1 kg.

Salt – 2 tbsp.

Dill - to taste.

Cooking process:

Step 1. Sort out the milk mushrooms from debris and wash them well, you can use a brush for this. Cover the mushrooms with cold water and leave for 2 days, changing the water periodically.

Step 2. After soaking, place the mushrooms in a saucepan, cover them with water and bring to a boil. Add salt and cook for 20 minutes, skimming foam from the surface.

Step 3.Then drain the mushrooms in a colander and let them cool completely.

Step 4. Place dill umbrellas in a dry jar. Then layer the mushrooms with their caps down, sprinkling them with salt and arranging them with herbs. Pour the mushroom brine into the jar and put the milk mushrooms in a cool place for 3-4 days. Check every day to ensure no mold has formed and wash if necessary.

Step 5. Transfer the mushrooms to a sterilized jar, fill with brine and close with a clean lid. Store milk mushrooms in the refrigerator.

Bon appetit!

A simple way to pickle milk mushrooms under pressure

Fans of “quiet hunting” are probably well aware of the method of salting milk mushrooms under pressure. Its main advantage is that mushrooms salted in this way can later be stewed, fried and pickled.

Cooking time: 1 month.

Cooking time: 60 min.

Servings: 8-10.

Ingredients:

Milk mushrooms – 2 kg.

Salt – 4 tbsp.

Black peppercorns – 15 pcs.

Allspice peas – 5-8 pcs.

Cloves – 2 pcs.

Dill – 5 branches.

Water – 1 l.

Sunflower oil – 100 ml.

Currant leaves – 10-15 pcs.

Cooking process:

Step 1. Clean the milk mushrooms from forest debris, wash and soak in cold water for 2 days, change the water periodically. Boil the soaked milk mushrooms twice for 15 minutes after boiling, adding new water each time.

Step 2. In another pan, prepare the brine. Pour in water, add salt, black and allspice peas, cloves, dill and bay leaf, bring the brine to a boil.

Step 3. Place the mushrooms in a colander and wait until the water drains.

Step 4. Place the spices from the brine on the bottom of the enamel pan, put the milk mushrooms on top, pour the brine over them so that they are completely covered with liquid. Place currant or horseradish leaves on top and apply pressure.Place the mushrooms in a cool place for 4 days.

Step 5. Then place the mushrooms tightly in a sterilized jar, fill with brine and pour sunflower oil on top. Close the jar with a nylon lid and put it in a cool place. The mushrooms will be ready to eat in 30 days.

Bon appetit!