Is it possible to salt milk mushrooms and trumpets together?

Young milk mushrooms and milk mushrooms are delicious in pickles and marinades and are a decoration for any table. They don’t take much time to prepare, and the results will definitely please you. Winter preparations will be especially aromatic and tasty if you salt the mushrooms and milk mushrooms together.

In order for such preparations to be produced in large quantities and stored until the future harvest, it is necessary to know the rules for preparing mushrooms, follow the recipe and storage conditions of the prepared products.

Is it possible to salt milk mushrooms with milk mushrooms?

Before salting different types of forest products together, it is worth finding out whether such a combination is possible.

Volnushki and milk mushrooms belong to the lamellar mushrooms of the Russula family. Both of them are lacticians.Their taste properties are similar, as is the preparation procedure before processing. For this reason, mushroom pickers who have reaped a large harvest during a “quiet hunt” try to make, in addition to individual ones, also combined preparations for the winter. And this is not surprising, because you can pickle milk mushrooms and trumpets together, thereby obtaining richer and more flavorful pickles. There are many recipes. Among them, the most popular are salting by cold, hot, dry methods, using spices and herbs.

How to pickle milk mushrooms and milk mushrooms together

Properly salted fruiting bodies are subsequently used in the preparation of various dishes. They are fried, stewed, pickled, and made into soups. If all the rules are followed, pickling is the best way to preserve mushrooms.

Before salting milk mushrooms and milk mushrooms together, they must be subjected to several procedures:

• purification;
• sorting;
• soaking;
• slicing

For pickling, you should choose small mushrooms without wormholes. The most commonly used spices are garlic, horseradish, cumin, cloves, blackcurrant leaves, allspice, dill, and bay. Their quantity should be such that the aroma of the mushrooms and milk mushrooms is not interrupted.

Salting can only be done with coarse rock salt. Iodized - should not be used for these purposes.

The best containers are barrels, kegs, enamel pots or buckets, and glass jars. Each container is carefully prepared before use, disinfected by sterilization or treatment with boiling water.

How long to soak milk mushrooms and milk mushrooms before salting

After collecting mushrooms, they are cleaned of needles, leaves, soil and washed thoroughly under running water. It is convenient to use sponges and toothbrushes for this purpose. This is especially important for milk mushrooms, known as the “dirties” among agaric mushrooms. The quality of a dish depends on the purity of its ingredients.

Milk mushrooms and volnushki belong to the laticifers. They produce a juice that is acrid and bitter in taste. For this reason, they must be soaked before salting. Milk mushrooms are placed in cold water for 3-4 days, changing it every 4 hours. Volnushki require soaking for 2 days, replacing cold water with the same frequency. The room where the procedure is carried out should be cool so that the fruiting bodies do not become sour.

How to pickle volushki and milk mushrooms in a cold way

To pickle mushrooms and milk mushrooms in a cold way, you will need the following ingredients:

• mushrooms – 1 kg;
• salt – 50 g;
• water – 1 l;
• spices;
• citric acid – 2 g.

To prepare you need:

1. Place spices at the bottom of the container.
2. Cut the peeled and soaked mushrooms into pieces and place tightly in a container.
3. Add salt and citric acid to the water.
4. Fill with liquid.
5. Sprinkle the top layer with salt and spices.
6. Place the circle and weight on top.
7. After 2 days, add mushrooms.
8. Place the container in a cool place for 2 months.
9. If mold appears, carefully remove it, wash the circle and weight.

How to pickle volushki and milk mushrooms using the hot method

In hot weather, when there is no possibility of storage and soaking, they use a recipe for salting volushki and milk mushrooms using the hot method.

For this purpose, pure mushrooms are boiled in salted water for half an hour.After this, they are washed with cold water and placed in a sieve or colander. Milk and milk mushrooms are placed in prepared containers, sprinkled with salt and seasoned with horseradish, garlic, bay leaf, and tarragon. Cover the top with a clean cloth, a flat plate and place a weight. After storing in a cool place for 4 weeks, the product can be eaten.

The rate of salt use is 50 g per 1 kg of mushroom mass.

How to quickly pickle milk mushrooms and milk mushrooms together

To quickly pickle milk mushrooms and milk mushrooms at home you will need:

• 10 kg of mushrooms;
• rock salt – 0.5 kg.

To avoid prolonged soaking, the mushrooms are blanched. For this purpose, they are boiled for 20 minutes, then washed in cold water and boiled again for 15 minutes, washed again. Salt, garlic, bay and currant leaves, and dill are poured into the bottom of the container. The mushrooms are laid in layers, sprinkled with salt, and a weight is placed on top of the circle. Place in the refrigerator for 7 days, after which they are placed in jars and sealed airtight. The product is ready for use in a month. The assortment can be served with onions and vegetable oil.

How to pickle black milk mushrooms and white mushrooms

Black milk mushrooms require longer soaking, which lasts about a week. You can determine that mushrooms are ready for pickling by taste: the pulp should not have any bitterness.

The cold method is as follows:

1. Volnushki and black milk mushrooms are soaked and washed.
2. Salt is poured into the bottom of the container and mushrooms are placed on top in layers.
3. Place a plate and a weight.

Black milk mushrooms have an original, pronounced taste that should not be overpowered with spices and herbs.Salt consumption is about 50 g per 1 kg of fruiting bodies.

Method for salting milk mushrooms and fried milk mushrooms in jars

In order to salt milk mushrooms and milk mushrooms in jars, they are cleaned, washed, the stems are cut off and the caps are placed in an enamel pan for two days, not forgetting to periodically change the water.

After soaking, it is necessary to weigh and prepare coarse salt at the rate of 40 g per 1 kg of mushrooms. Place dill umbrellas, currant leaves, horseradish, cherries, and garlic cloves at the bottom of a three-liter jar. Place the fruiting bodies in layers, caps down, alternating them with spices and seasonings. After filling the jar, place pressure on top and transfer it to the cellar or refrigerator. A month later the product is ready. By this time, its volume will be reduced by a third.

How to deliciously pickle milk mushrooms and mushrooms with spices

To prepare salted mushrooms with spices you will need:

• mixture of milk mushrooms and trumpet mushrooms – 3 kg;
• salt – 150 g;
• water;
• allspice;
• caraway;
• dill umbrellas;
• carnation;
• garlic cloves;
• cherry leaves;
• black currant sprigs;
• horseradish;
• Bay leaf.

Mushrooms are placed in an enamel pan and every third layer is covered with a mixture of salt and spices. Salted boiled water is poured on top, a circle is placed and pressure is applied. After the mushrooms have settled, you can add a new portion of milk mushrooms and mushrooms and place the container in a cool place.

How to salt milk mushrooms and milk mushrooms using the dry method

The dry method involves pre-soaking for several days, then sorting and crushing the largest specimens. For mushrooms, jars or bottles with a wide neck are prepared, which are sterilized.

Dry salting of milk mushrooms and white mushrooms is carried out according to plan:

1. A layer of a mixture of fruiting bodies is placed on the bottom of the container.
2. Sprinkle salt on it, add garlic cloves and horseradish leaves.
3. Repeat layers until the very top of the container.
4. The top is covered with gauze, and cherry and currant leaves are placed on it.

It is not necessary to install oppression, since the narrow neck of the container does not allow the mushrooms to float up. Salt should be 6% of the weight of the fruiting bodies, the amount of seasoning is taken to taste.

After a month, the mushroom mass is washed and used in various dishes.

How to pickle mushrooms and milk mushrooms for the winter with garlic and horseradish leaves

The recipe includes:

• fresh mushrooms and milk mushrooms – 5 kg;
• salt – 2 tbsp.;
• garlic;
• dill stem tubes;
• horseradish, currant and cherry leaves.

To prepare you need:

1. Thoroughly clean and wash the mushrooms.
2. Soak them for 3 days.
3. Sprinkle salt on each cap and place in a container.
4. Place garlic cloves and pieces of horseradish root between the layers.
5. Cover the top with gauze.
6. Place horseradish leaves on the cloth, which will prevent the mushrooms from darkening.
7. Apply pressure so that the fruiting bodies are completely covered with brine.
8. Place the container in a cool place for a month.
9. Store in the same container or transfer to sterile glass jars.

In this way, you can salt russula, volushki and milk mushrooms together and separately. Any option is tasty and aromatic and can be used as a preparation for salads, appetizers, caviar, and soups.

Hot pickling of milk mushrooms and trumpet mushrooms with currant leaves

Among the recipes for salting mushrooms that are similar in structure and taste, such as volushki and milk mushrooms, the hot method is popular.It does not require much time, is simple and accessible.

The recipe includes:

• fresh milk mushrooms and milk mushrooms – 700 g;
• black peppercorns – 10 pcs.;
• garlic cloves – 3 pcs.;
• black currant leaves – 5 pcs.;
• cloves – 4 pcs.;
• salt – 35 g.

Cooking method:

1. Clean and soak the mushrooms.
2. Place the mushrooms and milk mushrooms in an enamel container and cook for half an hour.
3. Drain in a colander and let the brine drain.
4. Sterilize jars.
5. Transfer the mushrooms to jars.
6. Pour brine over them.
7. Add all other ingredients.
8. Close with lids.
9. Store in a cool place.

How many days are the white mushrooms and milk mushrooms salted?

After salting milk mushrooms and milk mushrooms for the winter, the containers are transferred for storage to a cool place - a basement, cellar, or placed in the refrigerator.

Hot mushrooms and milk mushrooms can be consumed after a month. Mushrooms prepared using the cold or dry method are best used for food one and a half months after the last batch of fruiting bodies is placed in the container.

Storage rules

Salted mushrooms are stored in glass jars, enamel pots or buckets, wooden barrels in a cool place at a temperature from 0 ⁰С to +4 ⁰С. At subzero temperatures, the product loses its taste, freezes, and becomes brittle. If the thermometer rises above +5 ⁰С, milk mushrooms and milk mushrooms may sour and become moldy.

It is necessary to ensure that the fruiting bodies are always covered with brine. Otherwise, you need to urgently add boiled water.

When mold appears, the fabric is replaced or washed, the circle is treated and pressed with boiling water.

The maximum storage time for pickled mushrooms, regardless of the recipe, is 1 year.

Conclusion

It’s worth learning how to salt volnushki and milk mushrooms to get a real delicacy of Russian cuisine. The main points of preparing preparations according to different recipes are identical, the difference lies in the details. It is important to pay close attention to preparing mushrooms for pickling - cleaning and soaking them. If this stage is carried out according to all the rules, the product does not taste bitter, acquires a crispy consistency, and is stored well. With the help of herbs and spices, you can achieve the desired taste of tremors and milk mushrooms. It's easy to make them hotter, more spicy, or have a natural flavor and aroma.

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