Lacteal mushrooms: how to cook, hot and cold salting, how to pickle

It is popular to prepare milkfish by marinating and salting. During the cooking process, the toxic properties disappear, and the product becomes suitable for consumption.

Milky plants require heat treatment and prolonged soaking

How to cook milky mushrooms

A popular method for preparing lactiferous mushrooms for the winter is pickling. They turn out juicy, crispy, tasty, and are usually served with some kind of side dish.

Another option for storing milkweed for the winter is drying. The agaric mushroom is reluctant to undergo this process, but using a powerful oven or dryer can produce positive results. Typically, mushrooms are cut into slices and placed on a wire rack so that they do not come into contact with each other.Ready-made milkies become very light and, if all drying rules are followed, do not contain wet or burnt spots.

Is it possible to fry milkweeds?

Milkweeds are amenable to the frying process. To improve the taste, some housewives add garlic, sour cream, onions or spices to the pan. Frying made from milkweed mushrooms goes well with fried and boiled potatoes.

The best types for frying are considered to be red mushrooms and saffron milk caps, because they do not contain much bitter substance that can spoil the taste.

Secrets of cooking milky mushrooms

The first step is to get rid of twigs, leaves and dirt. To do this, mushrooms are washed with running water or immersed in a saline solution for 2-3 hours. It is better to remove wormy and damaged specimens immediately. For the most effective cleaning, you can use a soft brush or knife.

When salting milkweeds, it is recommended to use enamel dishes. There should be no traces of chips, deformations or foreign odors on it. Before the salting process, you should wash the pan, bucket or jar and pour boiling water over the container.

When cooking, it is best to use only the caps, as the stems are too tough.

For effective salting, large mushroom caps need to be cut into several small pieces. But you shouldn’t grind it too much, so as not to end up with porridge.

Methods for soaking milkweeds before salting

Traditionally, mushrooms are soaked before the pickling process. They are immersed in cold water for several hours to get rid of dirt and bitterness. The optimal soaking period takes a day, and the solution is drained 2-3 times and replaced with clean water.

The water level should be such that the caps are completely immersed in it.

How long should you cook milkweed?

An alternative option for processing mushrooms is cooking. The already purified milkweed is immersed in water and boiled for 15 minutes. Then it is removed from the broth and placed in a colander to allow excess moisture to drain from it.

Classic recipe for cold pickling of milkweeds

The simplest and most convenient method of pickling mushrooms is the cold method. By preparing milkweed in this way, the housewife does not need to stand at the stove for a long time. It is enough to soak the mushrooms, lay them out in layers and leave them for several days under a heavy load. This salting method is good for saffron milk caps, which retain their taste after the procedure.

Ingredients:

• 1 kg of milkweeds;
• 2 tbsp. l. salt;
• garlic, horseradish, oak, currant leaves - to taste.

Step-by-step preparation:

1. Remove dirt, wash and clean the main ingredient.
2. Separate the caps and place them in a container.
3. Pour water over the mushrooms, completely immersing them in the liquid.
4. Set the oppression and maintain it for a day.
5. Drain the solution, remove the caps and rinse under water.
6. Place the leaves in an enamel container, and then a layer of caps.
7. Alternate the layers of “mushrooms - salt” as long as the dimensions of the container allow.
8. Place the greens on top in a dense layer, cover with gauze, create pressure and put the container in a cool place for a certain time.
9. After a set time, the milkweed can be transferred to jars, closed with lids and stored in the basement or on the balcony.

In order to understand how long to keep mushrooms under pressure, it is worth understanding their type. Milk mushrooms require 30 days of being under oppression, and saffron milk caps require 5 days. After the period has expired, the pickles can be safely served.

Volnushki should be under load for about 40 days

How to pickle milkweed using the hot method

The hot method is perfect if you want to serve the finished dish to the table in the near future. Typically, the period of time spent on salting takes about a week. This method is used to pickle milk mushrooms.

Ingredients:

• 1 kg of mushrooms;
• salt, spices, herbs - according to preparation and to taste.

Step-by-step preparation:

1. Wash, clean and immerse the milkweeds in cold water for a day to soak.
2. Remove the main salting ingredient, rinse and place in an enamel pan.
3. Boil the mushrooms for 20 minutes.
4. Place in jars, squeeze and put in a cool place for a week.

After 7 days, the mushrooms are ready to serve.

The milkmen must be completely immersed in brine

How to salt milk mushrooms using dry salting

Often people do not have the opportunity to resort to boiling or infusion of mushrooms. In this case, dry salting will come to the rescue. You can pickle the milkweed mushroom in food-grade plastic bags or regular jars.

Ingredients:

• 1 kg of milkweeds;
• 30 g salt;
• 1 clove of garlic;
• fresh dill, spices - to taste.

Step-by-step preparation:

1. Sort through the mushrooms, remove any debris and wipe them with a damp cloth.
2. Pour them into a container in one layer, add salt and repeat the rotation.
3. Place herbs and chopped garlic on top.
4. Cover with a plate and place the weight.
5. Place the pickling in the refrigerator.

During the process, the mushrooms will give juice, which is why they will subsequently be immersed in such a brine. After 30-45 days, the milkweed will be ready for consumption.

Under pressure, the mushrooms will lose volume and a new portion can be added

How to salt milkweed for the winter in jars

Pickling mushrooms directly into jars is a rational method of pickling.The housewife does not need to use additional dishes and subsequently transfer the milk into glass containers. It is recommended to sterilize containers or at least pour boiling water over them. The recipe for salting milkweed involves using a hot method.

Ingredients:

• 2 kg of milkweeds;
• 250 ml water;
• 4 tbsp. salt:
• 2 bay leaves;
• 6 peas of allspice black pepper;
• 4 currant leaves;
• 1 tsp. dill seeds

Step-by-step preparation:

1. Boil peeled and soaked mushrooms for 15 minutes in a solution of water, pepper, salt, spices and dill.
2. Place the pickling mixture in glass containers and fill with the resulting decoction.
3. Roll up the jars, wait for them to cool and send them to the basement or cellar for 1.5-2 months.

Containers with mushrooms can be stored in the refrigerator, so this method is suitable for those who live in apartments.

Hot salting of milkweeds with dill and garlic

For pickles, it is recommended to take several different types of milkweed. Young mushrooms are most suitable.

Ingredients:

• 1 kg of boiled milkweed;
• 50 g coarse salt;
• 2 cloves of garlic;
• dill, horseradish, currant, oak leaves - to taste.

Step-by-step preparation:

1. Remove dirt from mushrooms, wash and peel them.
2. Cut off the stems and place the caps in a container for soaking.
3. Pour cold water over the mushrooms so that they are completely immersed in the liquid, and leave them under pressure for a day. It is recommended to change the water twice during this time to remove bitterness and remaining dirt.
4. Boil the milkweed for 15 minutes, and then cool without draining the broth.
5. Wash the greens under running water and peel the garlic.
6. Place dill and horseradish, currant and oak leaves on the bottom of the container so that they completely cover the bottom.
7. Lay out a layer of caps so that the plates are directed upward.
8. Sprinkle the mushrooms evenly with salt and add a little garlic.
9. Continue laying out the milk mushrooms in layers and add salt until the mushrooms are gone, not forgetting the garlic.
10. Make the top layer the same as the very first one.
11. Make a bend using a wooden board or plate, place a weight and cover the container with a clean rag.
12. Place the mushrooms in a cool, dark place with a temperature no higher than 10 degrees.
13. After a week, smell and taste the mushrooms. If all processes were carried out correctly, a fermentation smell should appear, which is characterized by acid. If it is missing, this means that the milkweed is over-salted; they need to be removed from the container and washed with water.
14. After 10 days, the bottom layer will be ready to eat.

Salted milkweeds should be placed in glass jars and stored in a cool cellar.

It is recommended to serve mushrooms with potatoes, onions or green onions.

Classic recipe for pickled milkweed

Pickled mushrooms can act as an additional component or even a separate dish.

Ingredients:

• 500 g boiled milkweed;
• 2 tsp. salt;
• 1 tbsp. l. Sahara;
• 50 ml vinegar;
• 2 bay leaves;
• 5 peas of allspice;
• 3 pcs. carnations;
• 1 tsp. mustard seeds.

Step-by-step preparation:

1. Wash the mushrooms, peel and rinse again.
2. Boil them in water for 15 minutes with added salt.
3. Strain and rinse, and then add water, the level of which should be above the mushrooms.
4. Add all other ingredients and boil for 15 minutes.
5. Allow the solution to cool to room temperature, then pour into jars and seal.

Pickled milkweed can be stored in the cellar for a long time and delight household members with its taste and aroma

How to marinate milk mushrooms with star anise

Recipes for pickling mushrooms allow you to prepare edible milkweed with star anise.

Ingredients:

• 1 kg of milkweeds;
• 500 ml water;
• 3 pcs. star anise;
• 3 bay leaves;
• 3 peas of allspice;
• 1 tbsp. l. 8% vinegar;
• 1 tbsp. l. salt;
• ¼ tsp. citric acid;
• vegetable oil, cinnamon - to taste.

Step-by-step preparation:

1. Wash and peel the main ingredient, cutting off the stems.
2. Take an enamel pan, put mushrooms in it and boil for 15 minutes.
3. Place the main component in a colander and let the water drain.
4. Pour water into another container, add salt and bring to a boil.
5. Add star anise, pepper, leaves and citric acid and cook for half an hour.
6. Transfer the mushrooms into 0.5 liter jars, pour in the marinade prepared in the previous step, and pour in the vinegar.
7. To prevent mold from forming, pour a few drops of vegetable oil into the jar.
8. Close the lids and cool to room temperature.

Containers with pickles should be stored strictly in a cool place.

The bright color and aroma of mushrooms makes the dish very appetizing

Storage rules

Storage plays a very important role. If the rules are not followed, the tasty pickle will lose its positive qualities and will be unfit for consumption:

1. If the mushrooms are transferred to jars, then they must be completely covered with brine, which is formed during boiling or infusion.
2. The temperature of the room in which the pickles are stored should not rise above +6 degrees. It is advisable to exclude possible differences.
3. Do not use containers made of plastic, aluminum or clay to store pickling. These materials tend to react with the food used for cooking, which can have negative consequences.
4. Some housewives pour a small amount of vegetable oil into jars of mushrooms to prevent mold and extend the shelf life of the product.

Pickles are served both at the everyday table and on special occasions

Conclusion

You need to cook milkweed according to certain rules. Mushrooms have a lot of useful microelements, including vitamins and PP. When properly prepared, the valuable properties of the product are preserved and fill the human body with energy.

Recommended Posts

Instant tomatoes marinated with garlic

Pickled pears in jars for the winter

Pickled turnips: Korean recipes, quick cooking

Canned asparagus: beneficial properties, how to pickle

Crispy pickled chanterelles: recipes for the winter in jars

Marinated moss mushrooms: the best recipes for the winter

Cucumbers for the winter with apple cider vinegar: pickling and pickling recipes

Bell peppers in oil for the winter: delicious recipes for canning and pickling with photos

How to quickly and tasty pickle champignons at home: recipes with photos with onions, garlic