How to pickle white milk mushrooms in a cold way: delicious pickling recipes at home

This mushroom goes by many names: white mushroom, wet milk mushroom and white mushroom. In the old days, they were considered the only ones suitable for preparation—they were salted, dried, and pickled. Cold salting of white milk mushrooms allowed the Kargopol district to transport up to 150 thousand pounds of the finished product to St. Petersburg. They were even delivered to the table of Empress Catherine II. Using ingredients that grow in any garden, you can prepare different versions of this snack.

How to pickle white milk mushrooms in a cold way

In order to properly cold salt, when preparing white milk mushrooms you need to take into account several nuances:

Place of collection and selection of raw materials.

The collection site must be environmentally friendly. Select young, healthy specimens without mold lesions or wormholes.

To remove the bitter taste, mushrooms need to be soaked in salted water for several days.

Mushrooms should be cut with a knife and not uprooted from the ground, since the soil may contain the causative agent of botulism.

Preparing for salting. These mushrooms contain a milky juice that gives them a bitter taste. Since the cold method of salting white milk mushrooms does not involve long-term heat treatment, they need to be soaked in salted water for several days. If the water is not salted, the bitterness will take longer to go away.

Preparing containers. You can salt it in almost any container. For example, in Altai, housewives use oak barrels. And mushroom pickers from the Nizhny Novgorod region prefer to salt white milk mushrooms in enamel buckets and pans. Experienced harvesters do not recommend using plastic containers.

Bookmark. A distinctive feature of the cold method of salting for the winter is the large amount of salt and the method of adding raw materials. Place all the ingredients in layers in a washed and dry container. Each layer 5-10 cm thick needs to be salted. The styling is tight, with the caps facing down.

Preparation of brine and preparation time. To obtain brine, the container is closed with a wooden circle, flat plate or lid. Cover with a cloth. Then you need to place a heavy load.

The weight should be such as to release air, press, but not crush the contents of the container.

The approximate period of salting is 6-8 weeks. After this time, the white milk mushrooms can be eaten.

Storage security. Mushrooms are carriers of the bacillus Clostridium botulinum. The causative agent of botulism multiplies in an airless environment, so jars with the finished product are not closed with metal lids - they do not allow air to pass through.

Classic recipe for cold pickling of white milk mushrooms

According to the classic recipe, salted white milk mushrooms are cold prepared in a wooden tub.

For this snack option you need:

• white milk mushrooms - 3 kg;
• coarse rock salt - 300 g;
• dill in seeds;
• cherry and horseradish leaves;
• cloves of garlic.

According to the classic recipe, milk mushrooms are prepared in a wooden tub

Cooking process:

1. The bottom of the tub is lined with cherry leaves and sprinkled with salt.
2. White milk mushrooms prepared for harvesting are salted on all sides and placed in layers in a tub.
3. Each layer is alternated with garlic, horseradish, dill, and cherry leaves cut into slices.
4. Cover with a cloth, install a cork and bend so that the brine that is released completely covers the prepared product. Next they put it in the cellar.

The finished delicacy will be an addition to the main course or a pleasant snack during a feast.

How to salt white milk mushrooms in a cold way so that they are crispy

To prepare a crispy, flavorful snack you will need:

• white milk mushroom - 2 kg;
• rock salt - 100 g;
• garlic - 12 cloves;
• bay leaves - 4 pcs.;
• dill - 2 bunches of greens;
• pepper - 8 peas.

After 6 weeks of salting white milk mushrooms, they turn out fragrant and crispy

Step-by-step salting:

1. Prepare the mixture for salting. Combine finely chopped horseradish root, bay leaf, and chopped garlic. Add salt, chop dill. Grind the pepper and add to the rest of the ingredients.
2. The bottom of the container is sprinkled with a salting mixture and the raw materials prepared for salting are laid in rows.
3. Each layer is sprinkled with a mixture of spices.
4. Cover the jar with a lid and put it in the cellar.

After 6 weeks, you can try white milk mushrooms. When cooked cold, they turn out aromatic and spicy in taste.

Simple cold salting of wet milk mushrooms

Every housewife sometimes wants to pamper her guests and loved ones with different delicacies. A simple variation in the preparation of white milk mushrooms will help with this.

At home, cold pickling requires two components:

• white milk mushroom - 1 kg;
• coarse salt - 3 tbsp. l.

The cold salting method helps preserve the beneficial properties of white milk mushrooms

Preparation:

1. Soak the mushrooms, clean them from soil and adhering debris.
2. Cover the bottom of the enamel pan with salt.
3. Then the raw materials need to be laid out in dense rows in a pan.
4. Salt each row.
5. Place a flat lid or plate on top and place a jar of water.

After 2 months you can treat guests.

Cold pickling of white milk mushrooms in jars

This is one of the fastest preparation options. To cold-salt white milk mushrooms using this recipe, it will take no more than two weeks.

Ingredients:

• white milk mushroom - 2 kg;
• coarse salt - 1 cup;
• greens and horseradish to taste.

If you put little salt in the preparation, mold may form on the mushrooms

Salting stages:

1. Wash the jars with soda and sterilize them by steaming or in the microwave.
2. Soak the peeled white milk mushrooms in salted water.
3. Blanch in boiling water for 5 minutes.Remove and cool.
4. Place in rows in jars. Each row should be generously salted.
5. Add the horseradish root and herbs cut into circles.
6. Place a leaf of horseradish on the top row and cover with a plastic lid.

When salting in this way, after complete laying, the top layer is generously salted so that the mushrooms are completely covered.

How to cold salt white milk mushrooms with onions

White milk mushrooms salted according to this recipe in a cold way are spicy and pleasant to the taste.

Ingredients:

• white milk mushroom - 6 kg;
• coarse salt - 2 cups;
• bulb onions.

Salted white milk mushrooms with onions are spicy and very tasty

Step-by-step preparation:

1. Before salting, the raw materials are cleaned of debris. Immerse in cold water for 48 hours.
2. After soaking, lay out in layers in a container for pickling.
3. Each layer is salted and topped with chopped onion rings.
4. Install oppression.

A month later, the snack is ready. It can be placed in jars, covered with lids and stored in the cellar.

Cold pickling of white milk mushrooms: recipe with garlic and dill seeds

Mushroom harvesting can be speeded up several times. To do this, they are blanched in boiling water.

Main salting ingredients:

• white milk mushroom - 3 kg;
• coarse salt - ½ cup;
• garlic - 4 cloves;
• dill seeds - 2 tsp;
• allspice peas - 5 pcs.;
• bay leaf - 3 pcs.

For the marinade:

• 1 liter of boiling water;
• 2 tsp. table salt;
• 1 tsp. lemon juice.

Cold pickling makes mushrooms crispier than hot pickling.

Salting stages:

1. Prepare the marinade. Salt boiling water and add citric acid.
2. Cook the mushrooms in the marinade for 5 minutes. Then remove and plunge into ice water until completely cool.
3. Place bay leaf, dill seeds, black pepper, salt, garlic at the bottom of the container. The same components are used for laying out the layers.
4. Place milk mushrooms and remaining ingredients in layers.
5. Thickly add salt on top and cover with a cloth. Place a container of water as pressure.

Within a week, you can treat your guests to a fragrant snack.

Recipe for cold salting of white milk mushrooms with horseradish root

The horseradish root in this recipe will give the milk mushrooms a piquant, pungent taste.

Compound:

• white milk mushroom - 5 kg;
• coarse table salt - 200 g;
• large horseradish root - 1 pc.;
• head of garlic - 1 pc.;
• cherry leaves.

Before serving, milk mushrooms can be seasoned with onions and vegetable oil.

Preparation:

1. Peel the white milk mushrooms and place in cold water.
2. After 4 hours, drain and wash. Repeat soaking twice.
3. Peel the horseradish root and cut into slices.
4. Divide the garlic cloves lengthwise into two parts.
5. Place mushrooms in rows in a pickling container, add salt, cherry leaves and spices.
6. Cover with a flat lid and place pressure on top.
7. Leave for 30-40 hours, stirring every 10 hours.
8. When the brine is released, transfer to jars.

After 2 months you can serve it.

How to cold pickle white milk mushrooms with horseradish and currant leaves

Currant and horseradish leaves are used not only for canning vegetables. They will be a fragrant addition to white milk mushrooms.

For the recipe you will need:

• white milk mushroom - 1.5 kg;
• table salt - 5 tbsp. l.;
• currant leaves - 6 pcs.;
• horseradish leaves - 2 pcs.;
• garlic and pepper to taste.

Cold salting will help preserve the workpiece for a long time.

Step-by-step preparation:

1. Clean from debris and soak.
2. Divided into parts. Small caps do not need to be cut.
3. The bottom of the container is lined with horseradish.
4. Raw materials are laid and salted in rows.
5. Add the remaining ingredients and re-add the horseradish.
6. The bookmark is covered with gauze and oppression is placed on top.

This option of cold salting for the winter will preserve white milk mushrooms for a long time. After a month, the product is ready for use.

Cold pickling of white milk mushrooms in Altai style

Residents of Altai harvest mushrooms mainly using the cold method. Oak barrels are used to pickle white milk mushrooms for the winter. You can try cooking it in regular containers, but the taste will be different.

For the recipe in Altai you will need:

• white milk mushroom - 10 kg;
• rock salt - 0.5 kg;
• dill - 2 bunches of greens;
• garlic - 2 heads;
• bay leaf - 10 pcs.;
• allspice;
• oak leaves.

Salting white milk mushrooms in an oak barrel and in a regular container tastes very different

According to the Altai recipe, you need to salt according to the following scheme:

1. Sort the mushrooms - select young, strong specimens, clean them, cut off the stem.
2. Soak for three days to remove the bitterness.
3. After soaking, place on a sieve to remove excess moisture from the glass and dry.
4. Line the bottom of the barrel with oak leaves and sprinkle with salt.
5. Lay out mushrooms and spices in layers.
   Important! Each layer must be salted generously.
6. Cover the top of the bookmark with a cotton cloth, place a wooden circle and apply pressure.

The barrel can be supplemented with new raw materials, since the mushrooms will settle during salting.

Storage rules

When storing cold-salted white milk mushrooms, it is important to observe several nuances.

Mushrooms can be salted in various containers - from saucepans to wooden barrels. Regardless of the type of container, you must maintain cleanliness. The container to be used must be thoroughly washed with baking soda, scalded with boiling water and dried.Glass containers are sterilized. If this is not done, the product will quickly deteriorate and cause poisoning.

The brine should not stagnate. To prevent this from happening, the banks are shaken up weekly.

Mold may form on the walls of the container. To remove it, prepare a concentrated saline solution, moisten a sponge in it and wipe the walls of the container. The lid and weight also need to be washed.

The storage room should be dry and cool. The optimal temperature is 0-6 °C. In the heat, the mushrooms will deteriorate and turn sour. In the cold they will freeze, turn black and taste bad.

Conclusion

Cold-salting white milk mushrooms is a great way to get a snack for every day. A variety of recipe options will add bright colors to gastronomic pleasure, especially in winter.

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