How to quickly pickle milk mushrooms at home: hot and cold cooking recipes

To pickle milk mushrooms quickly and tasty, it is best to use the hot method. In this case, they undergo heat treatment and will be ready for consumption much earlier than the “raw” ones.

Crispy salted milk mushrooms - a traditional Russian appetizer

How to quickly and easily salt milk mushrooms at home

Before pickling mushrooms, they need to be prepared: disassembled, sorted, washed.

To easily and quickly wash heavily contaminated crops, it is recommended to keep them in water for 2 hours. Next, clean each specimen with a brush or sponge and rinse thoroughly under running water to get rid of soil.

Cold-prepared specimens can be tasted no earlier than 30-40 days, but they turn out crispier than heat-treated ones.

To pickle quickly, you need to boil them first.

How to quickly salt milk mushrooms in 5 days

You will need 2 kg of mushrooms, a head of garlic and spices: bay leaf, coarse salt, a bag of allspice.

How to quickly pickle:

1. Soak the mushrooms for one day, then rinse and discard all unsuitable ones: broken, overgrown, rotten.
2. Boil for 30 minutes, adding a little salt.
3. Drain the water, put the milk mushrooms in a pan in one layer with the caps down, add salt, throw in a bay leaf, a couple of allspice peas, and sliced ​​garlic. Continue laying them in rows, adding spices and garlic each time.
4. When the pan is full, cover the contents with a plate, place a weight on it (a three-liter jar of water) and put it in the refrigerator.
5. After 5 days you can try.

If you need to quickly pickle mushrooms, it is better to use a large container rather than jars.

How to quickly pickle milk mushrooms using a hot method

For 1 kg of milk mushrooms, take 2 liters of water, a head of garlic, 50 g of salt, horseradish leaves, 10 black peppercorns, dill umbrellas, bay leaves.

How to pickle:

1. Process the mushrooms and soak for 2-3 days. Change the water periodically.
2. After soaking, rinse, place in a container with clean water, add salt, and bring to a boil.
3. Pour salt into the water, add pepper, throw in a bay leaf and boil.
4. Place the mushrooms in the brine and cook for about 10 minutes. Add garlic, horseradish leaves and dill, cover with a lid and cool at room temperature.
5. Move the pan with milk mushrooms to a cold place for a week.Place in steamed jars, fill with brine, add a little sunflower oil, seal and put in the refrigerator.

The finished product can be eaten after 3 weeks

How to quickly pickle milk mushrooms in a cold way

There is no learning how to quickly pickle in this way - mushrooms can be eaten no earlier than in a month and a half.

For one bucket of milk mushrooms you will need a glass of salt, other spices and seasonings to taste: black peppercorns, dill umbrellas, bay leaves and currant leaves.

How to pickle:

1. Soak the mushrooms for 3 days, remembering to change the water twice a day.
2. Place milk mushrooms in a suitable container, caps down, in layers, sprinkling each row with salt. Sprinkle all the remaining salt on top.
3. Cover the milk mushrooms with a flat plate or pan lid, place a three-liter jar or other weight filled with water on top, and cover with a towel. Refrigerate for two days. During this time, the juice should stand out. The resulting brine has a dark color, the milk mushrooms in it are white, those that were outside the brine darkened, but this did not affect the taste.
4. Transfer the fruiting bodies into clean glass jars and add spices. For a liter container you will need approximately 6 dill umbrellas, 3 bay leaves, 15 black peppercorns. Place the milk mushrooms in layers, distributing the spices evenly.
5. Fill the jars to the top, lightly compact them, pour in the brine prepared from cold water and coarse salt (for 1 liter - 3 heaped tablespoons). Cover with several currant leaves on top and seal with nylon lids.
6. The snack can be eaten after about 40-45 days.

Cold pickled milk mushrooms turn out crispy and tasty

Quick salting of milk mushrooms in jars

You can quickly pickle milk mushrooms using the following recipe.For 1.5 kg of mushrooms you will need 1 dill umbrella, 6 allspice peas, 1 spruce sprig, 90 g salt, horseradish root, 3 bay leaves, 6 cloves of garlic. This quantity is calculated for a 1.5 liter jar.

How to pickle:

1. Soak the mushrooms for 2-3 days. Change the water daily and clean the caps with the abrasive side of the sponge.
2. Wash the jar thoroughly with soda.
3. Place dill and a spruce twig, a couple of chopped garlic cloves, a little salt, and a couple of peppercorns on the bottom. Then lay two layers of mushrooms, pressing lightly, add salt and pepper, throw in garlic, bay leaf, horseradish. Fill the jar in this way, remembering to compact it a little to release the juice.
4. When the container is full, press the contents firmly, and so that it does not rise and remains in the brine, insert small sticks.
5. Place the jar in some container in case the brine leaks out, and leave it in the kitchen for a couple of days.
6. Close the lids and place in the refrigerator. Try again after 2 months.

Served with onions and vegetable oil

How to quickly and tasty salt milk mushrooms in a bucket

You will need 5 kg of mushrooms, 150 g of salt, 3 dill umbrellas, 2 horseradish leaves, 11 currant and cherry leaves.

How to quickly pickle:

1. Sort through the harvest, wash thoroughly with a sponge in several waters, transfer to an enamel bucket, and soak for 3 days. Change the water 1-2 times daily. Then drain and rinse.
2. Place currant and cherry leaves, dill and mushrooms in a bucket, sprinkle with salt. Continue laying in layers, cover with horseradish leaves on top.
3. Cover the bucket with gauze, put a plate on top, not on it - oppression.
4. Place the container in a cool place for 40 days.

Place in jars and store in a cool place

How to quickly salt raw milk mushrooms

You will need an arbitrary amount of milk mushrooms and salt (6% of their weight).

How to pickle:

1. Rinse the milk mushrooms thoroughly in several waters, cleaning each cap with a sponge.
2. Soak for 5 days in cold water. Change the water at least once a day, but better in the morning and evening.
3. Place raw mushrooms in a wooden tub or enamel pan, sprinkling with salt.
4. Press down with a weight on top.

Milk mushrooms after raw pickling will be ready no earlier than in a month

How to quickly pickle milk mushrooms without soaking

They can be quickly salted without soaking for several days. For this recipe you will need 10 kg of milk mushrooms, coarse salt, garlic, cabbage leaves, dried dill seeds.

How to quickly pickle:

1. Sort the mushrooms, free them from debris, discard the unusable ones, and put them in a bucket. Soak in cold water for 3 hours.
2. Rinse with tap water, brushing each specimen, and cut off the stems.
3. To remove bitterness, heat treatment is used instead of soaking. Place the caps in a suitable container, add water, add salt, put on fire, wait until it boils, cook for 15 minutes. Change the water and repeat the cooking procedure.
4. Transfer with a slotted spoon to a suitable container and cool. Do not pour out the broth yet.
5. Pour salt into a bucket or pan, throw in dill seeds and garlic, cut into thin slices. Place the row caps down and sprinkle with salt. Continue adding layers, sprinkling with salt.
6. Place a plate with a load on top and leave for several days. If there is not enough brine, add a little broth.
7. After this, put it in jars, put cabbage leaves on top, cover with plastic lids, and place in the refrigerator. You can try again in a week.

Mushrooms served with onions, butter, fried or boiled potatoes

How to quickly salt milk mushrooms with garlic and horseradish root

You will need a bucket of milk mushrooms (10 l), rock salt, garlic, three horseradish roots 10 cm long.

How to quickly pickle:

1. Prepare brine (take 4 tablespoons of salt per liter of water). It needs to be brought to a boil, removed from the heat and cooled.
2. Place the prepared mushrooms in a saucepan with water, add a little salt, and cook. After boiling, cook for 15 minutes. Next, drain the broth, pour in clean water, and cook for 20 minutes. Place in a colander and cool.
3. Steam half-liter jars and boil the lids.
4. Place the milk mushrooms in containers, caps down, layered with horseradish and garlic. Fill the jars up to the shoulders.
5. Pour brine to the top, release the air with a fork, screw on the lids, and store.

According to the classic recipe, milk mushrooms are salted with garlic and horseradish leaves

A quick way to pickle milk mushrooms with cherry and currant leaves

As seasonings you will need currant and cherry leaves, garlic and dill.

How to quickly pickle:

1. Soak the mushrooms for 2 days, then drain and rinse. Boil in clean salted water (after boiling, cook for 5 minutes).
2. Place the mushrooms in a colander, let cool and drain.
3. Place the milk mushrooms in a saucepan, add salt (a two-liter jar of mushrooms will require 4 tsp), garlic, dill, currant and cherry leaves. Mix well.
4. Place the mushrooms in the jars, pressing down with a spoon. Cover with plastic lids and transfer to a cool place. You can try after 20 days.

If you need mushrooms quickly (in a week), you should boil them longer - 20-30 minutes, then pickle them.

Cherry and currant leaves are traditional seasonings for pickles

How to quickly pickle milk mushrooms in brine for the winter

For 1 kg of milk mushrooms you need to take 60 g of salt, bay leaf, cloves to taste, 10 black peppercorns, a few cloves of garlic.

How to quickly pickle:

1. Soak the prepared mushrooms for 1-2 days. Drain the water, add clean water and put on fire.
2. When it boils, add salt, bay leaf, cloves, black pepper, and garlic.
3. Cook after boiling for 40 minutes.
4. Place the boiled milk mushrooms in a colander, then place them in sterile jars, fill with brine, cool and close. Put away for storage, but after a week the mushrooms can already be eaten.

Milk mushrooms are salted both dry and wet

Storage rules

The preparations are stored in glass jars, as well as in tubs, enamel pans and buckets.

Large stocks are sent to the cellar or basement. In other cases, they are kept in the refrigerator, in the fresh vegetable compartment.

You can choose a balcony as a storage location, but to avoid freezing, it is recommended to place containers with mushrooms in boxes with sawdust. You can wrap them in blankets.

The air temperature should be between 0 and +6 °C. If the room is colder, the preparations will freeze, which will lead to a deterioration in taste. If it’s warmer, they will sour and become unfit for consumption.

The milk mushrooms should be in brine all the time; when evaporating, you should add cold boiled water. The containers need to be shaken so that the brine does not stagnate, or transferred.

The storage method depends on the salting technology. The preparations prepared using the hot method are placed in glass jars and sealed with nylon or metal lids. As a rule, they are stored in the refrigerator or in a cold pantry.

Uncooked dishes are stored in large containers. They need a temperature from 0 to +3 °C. The best place for them is the cellar. It is important to ensure that the mushrooms do not float and are always in the brine.They can be placed in glass jars, covered with cabbage leaves, covered with plastic lids and placed in the refrigerator.

Milk mushrooms salted at home are stored for no more than 6 months in the cellar. In the refrigerator this period is shorter - up to 3 months.

Conclusion

Pickling milk mushrooms quickly and tasty is not at all difficult. The main thing is to strictly adhere to the recipe and store the preparations correctly.

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