Milk mushrooms under pressure: step-by-step cooking recipes with photos

During the mushroom picking season, many people think about how to preserve them for the winter. Therefore, every mushroom picker should know how to cook milk mushrooms under pressure in a cold way with spices, onions or garlic. This method will help preserve the beneficial and tasteful properties of mushrooms. In addition, they turn out delicious and crispy.

Features of salting milk mushrooms under pressure

Milk mushrooms are considered a conditionally edible product, but the tradition of salting them is rooted in centuries-old history. Fleshy pulp, rich aroma and pleasant taste make them a real delicacy for the holiday table. Milk mushrooms are easy to collect - they grow in large clusters, and all types of this variety are used in cooking. Without processing, they secrete a bitter milky juice, which is what you need to get rid of during the pickling process.

Pre-peeled and washed mushrooms are placed in a container, pressing down on top with a saucer with a jar of jam or a stone - pressure. Under long pressure, the milk mushrooms will release their juice and settle - if the container is large, new mushrooms can be placed on top. Thanks to this technology, the mushrooms give up all the bitterness, leaving only the juicy, dense pulp and aroma. The weight of the oppression depends on the size of the container and the density of the mushrooms.

How to salt milk mushrooms under pressure

Salting milk mushrooms under pressure is painstaking work; the process may seem too complicated for the first time. There are hot and cold methods of pickling, the first is faster, the second is tastier. The preparation of mushrooms in both cases is the same; this stage must be treated especially responsibly, otherwise the preparations will deteriorate.

Preparing milk mushrooms for salting

Before the milk mushrooms are ready for pickling, they require thorough cleaning. Earth, grass and pine needles easily stick to their caps, so they need to be cleaned well. The film is removed from the black mushrooms - they still need to be washed first. Especially a lot of dirt is hidden under the cap; it can be removed with a small brush or metal sponge.

The milk mushrooms must be cleaned of dirt with a small brush or metal sponge.

The stems are not used in pickling; they need to be cut off, leaving 1-2 cm at the cap itself. After the mushrooms are thoroughly washed from plant debris, cut large specimens in half, leaving small ones intact. Damaged and very old milk mushrooms should absolutely not be used.

The next stage is soaking, the mushrooms are cleaned of toxins and bitter juice.Place the raw materials in a large container, pour water so that it covers the top layer. Then place the oppression on top. Mushrooms are soaked for 2-3 days, the water needs to be changed regularly:

• the first 12 hours – every 2 hours;
• 12-24 hours – every 5 hours;
• further - as the water becomes cloudy.

After the water stops being bitter, rinse the mushrooms, and you can marinate the milk mushrooms under pressure in a convenient way.

How to salt milk mushrooms under pressure in a cold way

This method has several variations - with spices and onions. It is not very spicy, but aromatic.

To prepare you will need:

• soaked milk mushrooms - 1 bucket;
• salt – 2 faceted glasses;
• black peppercorns – 1 package;
• currant leaves - 20 pieces;
• dill umbrellas – 10 pieces;
• garlic cloves – 10 pieces;
• bay leaf - packaging.

Cold-salted milk mushrooms are not very spicy and aromatic

The procedure for salting milk mushrooms using the raw method under pressure:

1. Place mushrooms in an enamel pan or bucket, caps down.
2. Distribute 2-3 tbsp onto each layer. l. salt - depends on the size of the dish.
3. Place bay leaves, currant leaves, peppercorns and chopped garlic on a layer of raw materials.
4. Distribute all the milk mushrooms in layers.
5. Place dill umbrellas on the top layer, cover the pan with a lid (it should lie directly on the mushrooms) and press down with pressure. Place in a cool, dark place for 4-6 days.
6. Milk mushrooms form juice that completely covers their mass. If this does not happen, you need to find a bigger press.
7. After the expiration date, place the raw materials into sterilized jars and pack tightly.
8. Pour in the brine and add an umbrella of dill. Squeeze out any air bubbles from the jar and seal with a sterile plastic lid.

Put the milk mushrooms in a cool place for 30-40 days, but some people prefer to eat mushrooms a little earlier than this. However, the fruiting bodies may not be ready yet, especially if salting is carried out for the first time.

How to pickle milk mushrooms under pressure in a hot way

Using hot brine, you can get the finished product faster due to heat treatment.

Ingredients:

• milk mushrooms – 3 kg;
• bay leaf - 3 pieces;
• cloves - 3 pieces;
• onions - 3 onions;
• garlic cloves – 3 pieces;
• dill umbrellas – 3 pieces;
• mustard seeds – 0.5 tbsp. l.;
• vegetable oil;
• oak and cherry leaves - 5 pieces each;
• a piece of horseradish root;
• salt – 180 g.

Milk mushrooms give juice - they need to be placed in jars, leaving space up to the lid

For the hot method, milk mushrooms need to be soaked for 24 hours. The further procedure looks like this:

1. Wash the soaked mushrooms and cook 3 times for 10 minutes, each time in new water.
2. Wash the boiled milk mushrooms and lay them out to dry.
3. Line the bottom of sterilized jars with oak and cherry leaves.
4. Sprinkle with a thin layer of salt and arrange the milk mushrooms.
5. Place the mushrooms in layers, between them: salt, onion half rings, mustard, bay leaf and dill.
6. Press the milk mushrooms to let the air out.
7. Pour 3-4 tbsp into jars. l. vegetable oil.
8. Cover the necks with permanent paper and place in the cold.

After a week, you need to check - if the mushrooms are not completely covered with brine, add boiled water.

How much to salt milk mushrooms under pressure

Salting times for hot and cold methods are different. This is explained by the fact that the raw method does not require any marinade other than the mushrooms’ own juices.Pre-boiled milk mushrooms release it faster - vegetable oil speeds up the process. The time for cold salting under pressure is 30-45 days, hot salting is 15 days.

Recipes for milk mushrooms under pressure

Recipes for salting milk mushrooms under pressure step by step and with photos will help you choose the appropriate option. It is important to take into account that seasonings greatly affect the taste of mushrooms (the fleshy structure absorbs the brine), so you need to focus on your own preferences.

How to pickle milk mushrooms under pressure without spices

For those who prefer classic dishes, this recipe is suitable. It requires nothing but salt (300 g) and mushrooms (5 kg).

You can try salted milk mushrooms after 1 month

Cooking steps:

1. Salt the soaked mushrooms and place them in an enamel bowl, caps down.
2. Place a plate or lid on top of the milk mushrooms and press down with pressure.
3. The holding time is 3 days, the raw materials need to be stirred once a day.
4. After this time, the mushrooms will release juice; they can be placed in sterilized jars. Roll up with metal or plastic lids.

The marinating period is at least 30 days, after which the mushrooms can be tasted.

How to make milk mushrooms under pressure with onions

Salted milk mushrooms cooked with onions for the winter will be an excellent appetizer on the holiday table. You don't need any complicated steps to prepare them.

The list of ingredients includes:

• soaked milk mushrooms - 1 bucket;
• onions – 5 onions;
• table salt – 1.5 cups.

The amount of onion may vary - for this recipe you need to cut it into half rings, so it is better to have fresh onions on hand.

The weight of the press must correspond to the number of mushrooms and the size of the container

Cooking steps:

1. Place the soaked mushrooms in a container, caps down.
2. Sprinkle the layers with salt and onion half rings.
3. Place the bend on the top layer.
4. After 2 days, transfer the raw materials into jars and roll up.

This recipe will turn out to be quite bitter due to the onions, so the mushrooms need to be thoroughly soaked to remove any bitterness before marinating.

How to salt milk mushrooms under pressure in Altai style

The dish prepared according to this recipe turns out very tasty due to the use of the ancient secret of salting - it occurs in an oak barrel. Of course, it is not easy to implement this option in an apartment, but in a country house or in a village it is quite feasible.

To prepare you will need:

• soaked milk mushrooms – 10 kg;
• table salt – 400g;
• sprig of dill – 35 g;
• garlic, cut into slices – 40g;
• horseradish root, grated – 20 g;
• bay leaf – 10 pieces;
• allspice peas – 40 g.

Milk mushrooms can be salted in oak barrels without fear of the mushrooms turning sour

Use already prepared raw materials as follows:

1. Wash the barrel, pour boiling water over it and dry.
2. Lay out the raw materials in layers, sprinkle between them with garlic, salt, horseradish root, dill, pepper and bay leaf.
3. Cover the top layer with a clean cloth, place a pressure circle and a weight. If the mushrooms do not release juice, press harder.
4. You can gradually add new instances.
5. In 25-30 days the dish will be ready.

This method previously made it possible in villages to store large portions of mushrooms in cellars without fear of their acidification.

How to salt milk mushrooms in a pan under pressure

Mushrooms produce juice that can react with the container material. Do not use aluminum, clay, galvanized utensils, or plastic. Enameled or glass containers are suitable.

Ingredients:

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

Mushrooms should be salted in a saucepan for no more than 35 days

Cooking method:

1. Place all leaves except bay leaves on the bottom of the pan. Sprinkle with a thin layer of salt.
2. Place the mushrooms with their caps down, sprinkle the layers with salt, garlic and pepper, and arrange with leaves.
3. Place a plate on the top layer and apply heavy pressure on top.
4. Cover with gauze to prevent insects and small debris.

Let stand for 30-35 days, then season with onions and oil.

How to salt milk mushrooms under pressure with horseradish

This spicy recipe is suitable for pickle lovers; they will appreciate the taste of the marinade.

Ingredients:

• soaked milk mushrooms – 5 kg;
• horseradish (root) – 1 piece;
• table salt – 1 glass;
• garlic – 1 head;
• currant and cherry leaves - 10 pieces each;
• dill – 1 bunch;
• cabbage leaves - 7 pieces.

Adding horseradish makes a very tasty marinade.

Preparation takes place according to the following scheme:

1. Cut horseradish root into slices, garlic into slices. Divide the cabbage leaves into large pieces.
2. Place cherry and currant leaves on the bottom of the container and sprinkle with salt.
3. Place the first layer of mushrooms, then spices, currant leaves and salt.
4. Place pressure on the top layer and leave it at room temperature for 1.5 days.
5. Transfer the raw materials into jars and cover with plastic lids.

The pickling time is 45 days, after which the mushrooms can be washed and served.

Recipe for pressed milk mushrooms with garlic

You can try this pickling no earlier than 1 month.

Ingredients:

• soaked milk mushrooms – 1 kg;
• dill umbrellas with stems – 5 pieces;
• garlic – 5 cloves;
• vegetable oil;
• table salt – 2.5 tbsp. l.

Salted milk mushrooms can be used as an independent dish or served with various salads

This hot salting method is as follows:

1. Boil water, add a little oil.
2. Cook the mushrooms for 8 minutes, then drain them in a colander and let the water drain.
3. Add salt, garlic and dill umbrellas - cut the stems into 5 cm pieces and set aside.
4. Place the mushrooms in a container and press down on top.
5. After 12 hours, remove the press, stir the raw materials and leave for another 12 hours.
6. Place the mushrooms in jars and compact them with dill stems.

Close the jars with plastic lids and refrigerate for 30 days until fully cooked.

Terms and conditions of storage

You can store mushrooms all winter; nothing will happen to them in a few months. They need to be kept in a cool place - a cellar or refrigerator. It is important that there is no mold or moisture nearby, especially during a long period of cold salting. It is recommended to thoroughly sterilize jars and lids - mushrooms will not tolerate careless handling.

Conclusion

Milk mushrooms under cold pressure are a great opportunity to make winter preparations more varied. Numerous recipes allow you to choose the option you like. For a good result, it is important to follow all the rules; negligence at any stage can lead to acidification of the mushrooms.

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