Content
- 1 How to pickle milk mushrooms without cooking
- 2 How to pickle milk mushrooms without cooking
- 3 Recipes for milk mushrooms for the winter without cooking
- 3.1 Classic recipe for pickling milk mushrooms without cooking
- 3.2 Classic recipe for pickled milk mushrooms without cooking
- 3.3 Recipe for making white milk mushrooms without cooking
- 3.4 Marinated milk mushrooms without cooking with butter
- 3.5 Salted milk mushrooms without cooking with cherry leaves
- 3.6 Salting milk mushrooms without boiling with horseradish
- 3.7 Salting milk mushrooms without cooking with dill seeds
- 4 Terms and conditions of storage
- 5 Conclusion
Many experienced housewives prefer to salt milk mushrooms without cooking, since cooking them in this way allows you to preserve all the beneficial substances and crunchy qualities. Recipes for pickling milk mushrooms without cooking must be treated with caution so as not to spoil the taste of the product. If the salting is done correctly and the storage conditions for milk mushrooms are met, then you can enjoy their splendor all winter.
How to pickle milk mushrooms without cooking
In Russia, milk mushrooms have always been considered the best. It goes well for pickling. Salted milk mushrooms are juicy and fleshy, and have a special aroma. They are soaked before salting. Salting occurs hot or cold. The latter method allows you to preserve all the minerals and vitamins that are present in excess. Due to their high protein content, they are used as dietary food.In addition, active antibacterial components and substances that lower cholesterol levels were found in salted milk mushrooms.
White milk mushroom is considered the best for pickling
In addition to salting, they can be dried, they are perfect for this. This method of preservation is especially appreciated by those who value the feeling of natural taste and aroma. Before drying, they are cleaned; they cannot be washed - otherwise they will darken and lose their quality. After cleaning they are sorted. Damaged specimens should be thrown away, and good ones should be laid out on a sieve, lattice, and strung on knitting needles and threads.
Before salting, you need to prepare all the necessary spices, a suitable container and a clean cloth. Place spices on the bottom of the dish - young cherry, currant, horseradish and laurel leaves, dill, garlic cloves, cloves and allspice in the form of peas. The fruits are placed on top with a second layer of spices, legs up. The layer should not exceed 8 cm and each layer should be sprinkled with salt, preferably coarse and non-iodized. As a rule, 3% salt of the total amount of mushrooms is used. When all the layers are evenly laid, place a clean cotton cloth (you can use gauze) on top, then a lid or a wooden circle of smaller diameter than the container with pickles. A stone, cleanly washed and previously scalded with boiling water, is sometimes used as oppression. It is advisable to wrap it in a clean cloth, such as gauze.
Gradually, the salted fruits will begin to settle and brine will appear. The excess must be drained and a new batch added on top. This procedure should be continued until complete shrinkage. If after a few days there is no release of brine, you can increase the pressure. After final salting, milk mushrooms are stored in a cool place.Once every 1-2 weeks you should wash the wooden lid and replace the cloth with a clean one.
How to pickle milk mushrooms without cooking
An excellent appetizer for any table are marinated milk mushrooms, prepared without cooking. Milk mushrooms salted using the cold method are especially popular, as they are stored for a long time and turn out crispy. Basic cooking rules:
- the fruits are thoroughly cleaned of dirt and grass, using a brush and running water to rinse the mushroom plate;
- Before marinating, the mushrooms are well soaked;
- the largest specimens are crushed into two or four parts;
- After cooking, they are stored in a cool place.
Marinated mushrooms with dill
Beginning housewives are wondering why soak milk mushrooms before marinating them without cooking. The fact is that this species secretes a kind of milky juice, which tastes quite bitter. To get rid of it, milk mushrooms should be soaked before cooking. They do it this way:
- prepare a large amount of cold salted water and pour it over the washed fruits;
- for the cold version of pickling, about 3 days of soaking will be required;
- the water should be changed every 10-12 hours to prevent nitrous oxide;
- The soaked milk mushrooms are washed thoroughly under running water.
Recipes for milk mushrooms for the winter without cooking
White specimens are more suitable for pickling without cooking. They are considered most delicious when salted and pickled. In addition, they contain many useful substances: vitamins, magnesium, potassium, calcium, sodium and phosphorus.
After collecting mushrooms, you need to sort them out and inspect them for worms and damage. The brushed fruits are cut according to the recipe and then soaked. When salting for the winter, it is necessary to prepare glass jars in advance - wash and sterilize.
Classic recipe for pickling milk mushrooms without cooking
Salting milk mushrooms for the winter without cooking has many different recipes for every taste, but many housewives use the classic preparation.
To pickle milk mushrooms in jars without cooking using the classic method, you will need the following ingredients:
- 1 kg chopped mushrooms;
- up to 50 g of coarse salt;
- garlic cloves;
- Bay leaf;
- fresh horseradish and currant leaves;
- umbrellas and dill;
- black allspice peas.
Salted mushrooms in jars
Place several peppercorns in prepared sterilized glass jars and add a little salt to each. The next layer should be from milk mushrooms. Washed and pre-soaked mushrooms should be placed in jars with their caps facing down. They are sprinkled with salt, and then dill umbrellas, pieces of horseradish leaves, bay leaves, and 1 clove of garlic are placed in jars. Next, again milk mushrooms, a layer of salt and again seasoning and spices. Everything should be compacted so that the fruits give juice and are completely covered with it. Place half a tablespoon of salt on each layer. This is the case when it is better to over-salt than under-salt.
At the very end, at the neck of the jar, you need to put dill, add currant leaves and lastly a horseradish leaf, which will protect the milk mushrooms from mold. Having filled all the jars in this way, you should place currant stems crosswise inside each jar.All jars must be covered with lids and placed in the refrigerator. The brine level should be checked regularly. If it is not enough, you need to increase the pressure. You can check the salted milk mushrooms for readiness after a month.
Classic recipe for pickled milk mushrooms without cooking
The following ingredients are needed for marinating:
- 1 kg of milk mushrooms;
- 20 ml oil;
- 20 ml vinegar;
- 200 g carrots;
- 2 cloves of garlic;
- 1 onion;
- 15 g salt.
You can also add horseradish root and dill for flavor. Mix all ingredients except the mushrooms themselves and boil for 20 minutes.
Place milk mushrooms in hot mixture and roll into sterile jars
Recipe for making white milk mushrooms without cooking
To salt white milk mushrooms without cooking, you need to use:
- 3 kg chopped mushrooms;
- 1 tbsp. salt (preferably coarse);
- green dill without umbrellas;
- garlic;
- cloves;
- allspice;
- currant and cherry leaves;
- citric acid for soaking.
Soak milk mushrooms from bitterness using a solution with citric acid. Pour boiling water over the bottom of the pickling jar and sprinkle with salt. Place young cherry and currant leaves on top, whole cloves of garlic to taste, and dill stems. Next, you need to lay the milk mushrooms and sprinkle them generously with salt. Add peppercorns and cloves. Then repeat everything: milk mushrooms, salt, seasoning. The last layer should be sprinkled with salt and covered with a leaf of horseradish, clean gauze, put a wooden circle and pressure on it. Place the tub in a cool place. After 30-40 days you can take a sample. During the pickling period, you need to ensure that the fruits are always in the brine.
Salted mushrooms with butter
Marinated milk mushrooms without cooking with butter
Before marinating, it is necessary to prepare sterilized jars in advance. It is better to choose small fruits.Bring them to a boil in a saucepan and remove with a slotted spoon. Next, prepare the marinade - 500 g of water, 3 tbsp. l. salt and sugar, cloves, cinnamon, pepper, star anise, add to taste. Lastly, pour in the oil (about 200 g) and table vinegar. Add milk mushrooms to the marinade, let them boil and pour them into jars together with the marinade, roll up the lids, and after the jars have cooled, put them in the refrigerator.
Salted milk mushrooms without cooking with cherry leaves
To experience all the special taste of salted milk mushrooms, you can prepare them in a quick way with a minimum set of ingredients without cooking.
Place cherry leaves, dill umbrellas and garlic cloves in an enamel pan. Next, place the washed and soaked mushrooms, caps down, in layers up to 8 cm, sprinkle each layer with coarse salt. Cover the last layer with gauze, then a lid of a smaller diameter, and apply pressure. Place the container in the cold and carefully monitor the brine level.
The appetizer is infused for 2 months
Salting milk mushrooms without boiling with horseradish
To prepare salted milk mushrooms for the winter according to this recipe without cooking, you will need:
- 3 kg of mushrooms;
- up to 150 g of salt;
- garlic;
- horseradish root and leaves;
- dill greens;
- peppercorns.
Place garlic, dill, a piece of horseradish root in sterilized jars, add a little salt and make the next layer of mushrooms, placing them with their legs up, compacting them and sprinkling them with salt. Place a sheet of horseradish on the very top and place sticks crosswise to maintain the liquid level. You need to salt mushrooms in this way for about a month in a cool place.
For pickling, you should choose the right container
Salting milk mushrooms without cooking with dill seeds
You can salt milk mushrooms without cooking for the winter according to the recipe, using only salt and dill seeds. The following quantities of ingredients will be required:
- milk mushrooms about 1 kg;
- 40 g salt;
- 25-30 g dill seeds.
Pour salt into the bottom of a pre-sterilized glass jar and place the milk mushrooms upside down, tamping down well. Each layer (no higher than 5 cm) is generously sprinkled with coarse salt and dill seeds. The top layer is covered with gauze, a circle with a weight is placed and left at room temperature for several days. When they settle, you can add a new layer, add pressure if necessary, and then put them in the cold.
Mushrooms without boiling will be ready after 1.5-2 months
Terms and conditions of storage
The shelf life of salted milk mushrooms without cooking will depend on the container in which they were salted. If it is a tub, a large barrel, then a cellar will be required for storage. Salted mushrooms in jars with lids will last in the refrigerator for up to a year, and at room temperature for several months. If you store pickles on the balcony in winter, you need to prepare wooden boxes for the jars and insulate them so that they do not freeze, otherwise they will lose their taste and aroma.
Conclusion
Salting milk mushrooms without cooking means taking care of preserving all the nutrients, vitamins and minerals in the product. This is how many experienced housewives prefer to prepare. Before salting, they should be thoroughly cleaned using a brush and running water. You should also think about storing the product in advance. Many spices and aromatic preparations to suit the housewife’s taste are perfect for salting these mushrooms.
