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Many cooks close the milk mushrooms under an iron lid. To prevent mushrooms from spoiling, strictly follow all recommendations. To do this, choose the right lids and be sure to pre-soak the forest harvest.
Is it possible to cover milk mushrooms with iron lids?
Inexperienced cooks most often do not know whether to roll milk mushrooms under iron or nylon lids. There is an opinion that botulism bacteria develop under the metal, which causes severe poisoning.
For salted mushrooms, it is better to use plastic lids that allow air to pass through. Iron ones can only be used if they are coated. It prevents the product from coming into contact with metal.
Do not pour brine to the very edge of the jar.
What kind of lids to cover milk mushrooms with?
Salted milk mushrooms can be closed with screw caps, but careful attention must be paid to them. They must be of high quality, without damage or scratches. On the inside there is a uniform inert coating.
Before starting cooking, the containers are checked for tightness. To do this, pour liquid into a jar, screw it on with an iron lid and turn it over. If there are no bubbles and water does not leak out anywhere, then you can use it.
During storage, the metal may oxidize. Therefore, the brine is poured in such a way that it does not come into contact with the iron lid. Containers with milk mushrooms are stored strictly in an upright position.
To prevent corrosion, pour a little calcined oil onto the mushrooms. For added peace of mind, you can wrap them in plastic at the top before storing them in the basement.
It is also permissible to use polyethylene lids for pickling, but the time of such preservation will be significantly reduced and will be only three months.
The oil always remains on top and serves as a good lubricant for the lids
How to pickle milk mushrooms under an iron lid
To ensure that salted milk mushrooms retain their taste for a long time and do not deteriorate under an iron lid, they can be subjected to heat treatment.
First, the fruiting bodies are sorted. All copies of a non-marketable type are thrown away. They also do not take broken fruits. After this, they are washed using a soft brush. It helps remove remaining sand and forest debris.
After this, they are transferred to a wide basin or plastic bucket if there is not enough space in the kitchen. At the same time, the hats are turned upside down, then filled with ice water. Leave for three days. Change the fluid periodically. If the room is cool, then replacing the water once a day is enough. If it's hot - three times. In the last 24 hours, forest fruits are salted. This is how the preliminary ambassador takes place.
The forest harvest is washed and further harvesting begins according to the chosen recipe.
Mushrooms served with onion rings
How much to salt milk mushrooms under an iron lid
The time for salting milk mushrooms under an iron lid differs depending on the chosen method. If the preparation is prepared using the hot method, the mushrooms will be ready for consumption no earlier than two weeks later. If you try it cold, the pickle will come out only after one month.
To enhance the taste, you can add mustard beans to the pickle.
Recipes for milk mushrooms under an iron lid
Recipes for milk mushrooms under an iron lid for the winter are easy to prepare, but require a lot of time for soaking. You can cook them cold or hot.
Hot method
Product set:
- milk mushrooms – 1 kg;
- vegetable oil – 20 ml;
- filtered water – 2 l;
- dill seeds – 5 g;
- salt – 45 g;
- horseradish leaves – 2 pcs.;
- garlic – 7 cloves;
- bay leaves – 2 pcs.;
- black pepper – 10 pcs.
Cooking process:
- To make brine, dissolve the salt in the specified volume of water.
- Boil forest fruits that have been pre-soaked for three days. Drain the liquid and add brine.
- Add dill seeds, pepper, bay leaves and put on medium burner for 10 minutes.
- Turn off the fire. Add horseradish leaves and peeled garlic. Mix. Set oppression. Products must be completely covered with brine.
- When the workpiece has cooled, move it to the basement. Do not remove the oppression. Leave for a week.
- Heat the containers in the oven. Place caps side down. Pour in brine. Pour oil under the iron lid. Twist.
You can taste the pickles only after two weeks
Cold salting
White milk mushrooms are best suited for this method.They are stored under an iron lid in the basement. This method is often called dry because no additional liquid is used for cooking.
You will need:
- milk mushrooms – 10 kg;
- cherry leaves – 12 pcs.;
- coarse salt – 400 g;
- currant – 12 leaves;
- garlic – 10 heads;
- horseradish – 5 leaves;
- dill - 7 stems.
Cooking process:
- Soak forest fruits in ice water for three days. During this time, change it several times.
- Place in a barrel, caps down. Sprinkle each layer generously with salt, and also place dill stems, currant and cherry leaves.
- Cover with large horseradish leaves. Distribute evenly clean gauze, which must first be folded in several layers.
- Scald a wooden circle with boiling water. Place on the workpiece. Place sterilized oppression on top.
- Leave it in the basement. If little juice is released, then the pressure must be changed to a heavier one. Leave for a week.
- Transfer to jars. At the same time, compact the fruits as tightly as possible. Pour in the remaining brine. You can pour a little oil on top. Screw on iron caps.
- Insist for another three weeks. You cannot try before this time.
- Store in the basement. The temperature should not exceed +10°C.
Mushrooms are cold salted under an iron lid for up to one month.
Conclusion
The milk mushrooms are rolled under an iron lid, subject to all the rules. The finished product turns out very tasty and nutritious. In winter, it will bring pleasure to all true connoisseurs of forest fruits.
Everything is clearly written, interesting recipes, but if there is no basement, then how do you cool it under pressure before decomposing it into jars?
Good afternoon.
If milk mushrooms are hot salted directly in jars, then they need to be cooled at room temperature. Do not close the jar tightly. You can cover with a thick cloth or a clean lid (loosely). To make a squeeze when salting milk mushrooms in a jar, you can cut off the lid from the mayonnaise bucket, carefully insert it into the jar, and use a glass of water or narrow jars (from baby food, tomato paste, etc.) that fit well into the neck as a squeeze. banks.
If you hot salt milk mushrooms not in jars, but in some container, then you can simply place a suitable sized plate on the mushrooms, a jar of water on it (a liter will be enough), or another pressure (a stone in a plastic bag, a small weight , etc.). After salting, the mushrooms are transferred to jars, filled with brine and lowered into the cellar.
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