How to salt boiled milk mushrooms: recipes for cooking for the winter after cooking, how much to salt

Boiled milk mushrooms for the winter retain the properties that are inherent in fresh mushrooms: strength, crunch, elasticity. Housewives process these forest gifts in different ways. Some prepare salads and caviar, others prefer salting. Salting is considered the best way to prepare milk mushrooms, allowing the dish to remain suitable for consumption for as long as possible. Among the many recipes for boiled mushrooms for the winter, you can choose the most delicious one.

How to salt boiled milk mushrooms

Fresh milk mushrooms have a bitter taste due to their ability to absorb toxins.Therefore, when pickling, it is important to follow the cooking rules:

1. Before heat treatment, the fruiting bodies are washed, sorted, and damaged areas are cut off. At the same time, they are divided into several parts so that sections of the stem and cap remain on each. Some housewives salt only the caps, and use the legs to prepare caviar.
2. The milk mushrooms must be soaked to get rid of bitterness. To do this, they are dipped in cold water, covered with a lid or plate and left for 3 days.
3. When soaking fruiting bodies, change the water several times a day. This way the bitterness comes out faster.
4. Use glass, wood or enamel dishes. Clay and galvanized containers are not suitable for harvesting.

How to salt boiled milk mushrooms according to the classic recipe

Boiled milk mushrooms are a good product for canning. If you salt them for the winter according to the classic recipe, the preparations can be stored in the refrigerator and eaten as an independent dish or added to soups and appetizers. To pickle 1 kg of mushrooms for brine, the following ingredients are needed:

• salt – 180 g;
• water – 3 l;
• garlic – 3 cloves;
• bay and currant leaves - 3 pcs.;
• fresh dill – 20 g;
• parsley – 10 g;
• black pepper - a few peas to taste.

How to prepare:

1. Add 150 g of salt to 3 liters of water, put on fire and bring to a boil. It turns out to be a brine.
2. Pre-soaked milk mushrooms are dipped into it. And cook over low heat until the fruiting bodies are at the bottom of the pan.
3. Place the cooled milk mushrooms in a clean jar, add salt and layer them with currant leaves, bay leaves, garlic and herbs. Add peppercorns.
4. Seal the container with a nylon lid and place in a cool place.

Salting for the winter is ready in 30 days

How to pickle boiled milk mushrooms in layers in a jar

The peculiarity of this pickling recipe is the ability to add new layers of milk mushrooms as the previous ones are lowered to the bottom of the container. To pickle mushrooms for the winter, you will need:

• boiled milk mushrooms – 10 kg;
• salt – 500 g.

Step by step recipe:

1. Boiled fruit bodies are placed in large glass containers, caps down, alternating layers with salt. Each must be sprinkled to salt the mushrooms evenly.
2. Place a wooden plate or board on the boiled milk mushrooms. Cover with pressure to release the liquid faster. A jar filled with water is suitable for this.
3. The workpiece is kept under pressure for two months. After this time, you can try boiled and salted milk mushrooms for the winter.

Before serving the appetizer, you need to wash off excess salt from the milk mushrooms.

Cold salting of boiled milk mushrooms

If you coldly salt forest products for the winter, they acquire a special aroma and become crispy.

For 1 kg of milk mushrooms for brine take:

• salt – 50 g;
• bay leaf – 1 pc.;
• garlic – 5 cloves;
• dill - a small bunch;
• horseradish root;
• allspice and black pepper to taste.

Stages:

1. Prepare the pickling mixture. To do this, chop garlic, horseradish root and dried bay leaf. Finely chop the dill sprigs. Add allspice and black pepper and salt.
2. Take a container in which you will salt the milk mushrooms. A small amount of the mixture is poured into it.
3. The fruit bodies are laid out in layers, caps down, sprinkled with pickling mixture. Lightly compact.
4. Cover the container loosely with a lid and place it in the refrigerator. From time to time the contents are gently crushed.
5. Salt boiled milk mushrooms for the winter for 35 days. Then take a sample. If they seem too salty, soak them in water.

When serving, pour the milk mushrooms with vegetable oil and garnish with onion rings

Quick salting of milk mushrooms with 5-minute boiling

A quick way to pickle milk mushrooms with a 5-minute boil will not be superfluous in your recipe box. The dish prepared for the winter is suitable for both a festive feast and an everyday diet.

For salting you need:

• soaked milk mushrooms – 5 kg.

For the brine:

• salt – 300 g;
• mustard seeds – 2 tsp;
• bay leaf – 10 g;
• allspice – 10 g.

How to salt:

1. Boil water, add milk mushrooms to it. Cook for 5 minutes. At this time, monitor the formation of foam and remove it.
2. Leave the boiled fruit bodies in a colander to drain the broth.
3. Place them in a saucepan, add salt and season. Mix.
4. Place a plate and gauze on top of the milk mushrooms. Place the load.
5. Take the container to the balcony or place it in the basement. Leave for 20 days.
6. After pickling, place the mixture into sterilized jars. Pour brine from the pan. Cork.

The recipe is very suitable for beginner cooks

How to salt boiled white milk mushrooms with brine

An appetizer of boiled milk mushrooms for the winter is an excellent addition to salads and strong drinks; it is added to okroshkas and pies.

For a volume of 8 liters you need to prepare:

• white milk mushrooms – 5 kg;

For the brine:

• salt, depending on the amount of water, 1.5 tbsp. l. for 1 l;
• bay leaf – 2 pcs.;
• black peppercorns – 1.5 tbsp. l.;
• allspice – 10 peas;
• cloves – 5 pcs.;
• garlic cloves – 4 pcs.;
• black currant – 4 leaves.

Cooking steps:

1. Boil the mushrooms for 20 minutes in a large saucepan in enough water to double the amount of fruiting bodies. First add 1.5 tbsp. l. salt.
2. Brine is prepared in a separate container. For 1 liter of water take 1.5 tbsp. l. salts and seasonings.
3. The brine is placed on low heat for a quarter of an hour.
4. Boiled milk mushrooms are added to the brine and left on the stove for another 30 minutes.
5. Then add the garlic cloves and mix everything together.
6. Currant leaves are placed on top.
7. The pan is covered with a lid of a smaller diameter, and pressure is placed on top.
8. The container is sent to a dark, cool place for the winter. Pickling from boiled milk mushrooms is ready in a week.

Salted white milk mushrooms will become a real delicacy on the holiday table

A simple recipe for pickling boiled milk mushrooms in jars for the winter

If you salt boiled milk mushrooms for the winter using a simple recipe, you can enjoy the taste of crispy mushrooms in just 10 days.

For snacks you need:

• milk mushrooms – 4-5 kg.

For the brine:

• garlic – 5 cloves;
• currant leaves - 3-4 pcs.;
• salt – 1 tbsp. l. for 1 liter of water.

Actions:

1. Place the soaked boiled fruit bodies in a cooking container.
2. Pour in water and salt, calculating the amount so that there is 1 tbsp per 1 liter of liquid. l. salt.
3. Place currant leaves in brine.
4. Place the dishes on the stove, let the water boil and keep on fire for another 20 minutes.
5. Take a clean jar. Place garlic cloves cut into several pieces at the bottom.
6. Place the boiled milk mushrooms in a jar and compact lightly.
7. Pour in the brine.
8. Seal the jar and put it in the refrigerator.

Salting is ready after 10-15 days

How to pickle boiled milk mushrooms so they are white and crispy

Crispy, delicious mushrooms, prepared for the winter, are good as an independent dish, served with vegetable oil and onions. They need to be salted with the following ingredients:

• white milk mushrooms – 2 kg.

For the brine:

• salt – 6 tbsp. l.;
• bay and currant leaves - 8 pcs.;
• garlic – 2 cloves;
• dill - 7 umbrellas.

How to cook:

1. Pour water into the pan with the soaked fruiting bodies so that they are completely hidden. Place on the stove.
2. Throw in garlic, dill umbrellas, bay and currant leaves.
3. Add salt and leave to cook for 20 minutes.
4. Use this time to sterilize jars. You can take small ones, with a volume of 0.5 or 0.7 liters.
5. Take an umbrella of dill, dip it in hot brine for a couple of seconds, and place it on the bottom of the container. Cut off the tail by which they took it.
6. Place the first layer of mushrooms on top. Sprinkle 1 tsp. salt.
7. Fill the jar to the top in several layers.
8. Finally, add brine to the neck.
9. Take nylon lids and pour boiling water over them. Seal the jars.

Boiled milk mushrooms for the winter, put them in the basement, refrigerator or cellar

Boiled milk mushrooms, salted with oak, currant and cherry leaves

Milk mushrooms that undergo heat treatment do not need to be soaked for a long time. During the cooking process, they lose their bitterness, and the snack turns out to be pleasant to the taste.

To prepare it for a half-liter jar, in addition to milk mushrooms, you need to take:

• salt – 2 tbsp. l.;
• garlic – 2 cloves;
• dill - 1 umbrella;
• currant and cherry leaves - 2 pcs.

For brine per 1 liter you will need:

• salt – 1 tbsp. l.;
• vinegar 9% – 2 tbsp. l.;
• black pepper – 7 peas;
• bay leaf – 3 pcs.;
• cumin – 1 tsp.

How to salt:

1. Pour water into the pan. Add milk mushrooms, bay leaf, cumin, pepper. Mix everything and salt.
2. When the brine boils, add vinegar. Let it boil for another 5 minutes.
3. First place an umbrella of dill, a few currant and cherry leaves, and garlic into sterile jars. Then add boiled mushrooms. Compact.
4. Pour hot brine into jars. Cork.
5. Insulate the jars and turn them upside down.Leave for a day, then transfer to the pantry.

You can treat yourself to a snack after 45 days

How to salt boiled milk mushrooms without spices and additives

Salting milk mushrooms is an old Russian tradition. Often mushrooms were cooked without spices and served with dill, parsley, sour cream, and onions. This recipe is still popular today.

For salting you need:

• mushrooms – 5 kg;
• salt – 250 g.

How to cook:

1. The soaked boiled milk mushrooms are cut into pieces, placed in a basin, sprinkled with salt.
2. Cover with gauze. Place a lid on top and press down with pressure.
3. Leave the workpiece for 3 days. But every day they mix everything.
4. Then the milk mushrooms are placed in jars, closed and placed in the refrigerator.
5. After 1.5-2 months of waiting, a savory snack is obtained.

About 3 kg of snacks come out of 5 kg of raw materials

How to pickle boiled milk mushrooms with garlic and horseradish

Among traditional Russian recipes, the method of salting milk mushrooms with horseradish and garlic is in demand. These products add spice to winter preparations.

For preparation you need:

• mushrooms - 10 liter bucket.

For the brine:

• salt – 4 tbsp. l. for 1 liter of water;
• garlic – 9-10 cloves;
• horseradish – 3 medium-sized roots.

How to salt:

1. Prepare the brine: add salt at the rate of 4 tbsp. l. seasonings per liter and boil, then cool.
2. Boil the milk mushrooms in lightly salted water. Cooking time is a quarter of an hour.
3. Sterilize the container. Pour boiling water over the lids.
4. Place the cooled fruiting bodies in jars so that the caps are directed downwards. Top them with pieces of horseradish and cloves of garlic.
5. After filling the jars up to the shoulders, pour in the brine.
6. Seal the container and place it in the refrigerator for a month.

From one bucket of raw materials you get 6 half-liter jars of boiled milk mushrooms with garlic and horseradish for the winter

Salting boiled milk mushrooms with horseradish root

If you salt mushrooms with horseradish root, they turn out not only spicy in taste, but also crispy. To pickle each kilogram of milk mushrooms, you need to stock up on the following ingredients:

• horseradish root – 1 pc.;
• a pinch of salt;
• dill - 3 umbrellas.

For brine per 1 liter of water you will need:

• salt – 2 tbsp. l.;
• vinegar 9% – 100 ml;
• bay leaf – 2 pcs.;
• black pepper – 1-2 peas.

Recipe step by step:

1. Grate the horseradish root or pass through a meat grinder.
2. Prepare the jars. Place several dill umbrellas on the bottom of each of them, 1 tbsp. l. horseradish. Then add the boiled milk mushrooms.
3. Prepare the brine. Pour salt into the water, add bay leaf and black peppercorns. Put on fire.
4. When the brine boils, pour in the vinegar.
5. While the liquid has not cooled, distribute it into containers.
6. Roll up and wait until the contents cool down.

Store snacks in a cool place in winter

How to pickle boiled milk mushrooms in a bucket

For true lovers of quiet hunting, a recipe for pickling boiled milk mushrooms in a bucket for the winter will come in handy. For brine, every 5 kg of mushrooms you will need:

• salt – 200 g;
• bay leaf – 5-7 pcs.;
• dill - 10-12 umbrellas;
• horseradish and currant leaves - 3 pcs.;
• allspice -10 peas;
• cloves – 2-3 pcs.

How to salt:

1. Place seasonings at the bottom of the bucket.
2. Place the boiled fruit bodies without excess liquid in one layer, caps down.
3. Salt the layer.
4. Repeat a similar procedure several times until all the prepared mushrooms are in the bucket.
5. Cover the top layer with gauze or cloth, then with an enamel lid so that the handle faces down.
6. Place pressure on the lid (you can take a jar of water or a washed stone).
7. After a few days, the fruiting bodies will begin to settle and release brine.
8. Remove excess liquid.

You can periodically add new layers on top until they stop settling

How to marinate boiled milk mushrooms according to the classic recipe

Marinating for the winter differs from pickling in that the fruiting bodies are necessarily subjected to heat treatment. This makes them safe to eat and protects against eating disorders and poisoning.

For marinating you will need:

• milk mushrooms – 1 kg.

For the marinade:

• water – 1 l;
• sugar – 1 tbsp. l.;
• vinegar 9% – 1 tsp. on the jar;
• currant and cherry leaves - 3-4 pcs.;
• garlic – 2 cloves;
• allspice and black pepper – 2-3 peas each;
• cloves – 2 pcs.;
• bay leaf – 2 pcs.

Preparation:

1. Cook the soaked mushrooms for 10 minutes.
2. Drain and rinse.
3. Pour water into a saucepan, add sugar and pepper, as well as cloves and peppercorns.
4. When the liquid boils, add the mushrooms. Leave on fire for a quarter of an hour.
5. Cut garlic cloves into sterilized jars and place washed cherry and currant leaves.
6. Add milk mushrooms.
7. Pour in vinegar.
8. Fill each jar to the top with marinade.
9. Roll up the container and turn it upside down to cool.

The marinating process is simple and easy for beginners to master.

How to marinate boiled milk mushrooms with spices

Even a culinary novice who has decided to learn how to make preparations for the winter can reproduce the recipe for crispy pickled mushrooms with spices. To marinate for the winter, you need to take the main ingredient - 2.5 kg of milk mushrooms, as well as additional spices for the brine:

• bay leaves – 5 pcs.;
• salt – 5 tbsp. l.;
• allspice – 20 peas;
• sugar – 3 tbsp. l.;
• garlic – 1 head;
• horseradish - 1 root;
• cherry and oak leaves - to taste.

Stages of work:

1. Chop the soaked fruiting bodies and add water to the pan.
2. Add sugar, salt, bay leaf and pepper there. Add horseradish root chopped in a meat grinder.
3. Turn on low heat and immediately after the water boils, remove from the stove.
4. Remove the mushrooms and let them drain.
5. Prepare jars for pickling: rinse, sterilize.
6. Place garlic cloves, currant and cherry leaves, and pepper on the bottom.
7. Fill the container with mushrooms and top with marinade.
8. Seal and cool.

Send the snack to be stored in the refrigerator

Storage rules

Boiled milk mushrooms need not only to be properly salted for the winter, but also to create suitable conditions for their storage:

1. Purity. Containers for snacks must be washed in advance, doused with boiling water and dried. Glass jars require additional sterilization.
2. Room. In an apartment, a suitable place for pickling is the refrigerator, the compartment for fresh vegetables. Another placement option is boxes insulated with a blanket or blanket on the balcony.
3. Temperature. Optimal mode – from + 1 to + 6 ⁰WITH.

Containers with mushrooms should not be stored for more than 6 months. It is advisable to use them within 2-3 months.

Conclusion

Boiled milk mushrooms for the winter are valued both for their pleasant taste and for their benefits. If you salt them and eat them in moderation, you can even improve your well-being. Mushrooms contain vitamins and minerals. And the calorie content of the snack is low, it does not exceed 20 kcal per 100 g.

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