Salted crispy milk mushrooms: cold-salted winter recipes, in jars

Every housewife in Rus' knew the recipes for crispy salted milk mushrooms. The ancestors considered this mushroom to be the only one suitable for salting and respectfully called it “royal.” Fleshy, juicy mushrooms, prepared for the winter, decorated the table until the next “quiet hunting” season; they were served during fasting.

How to salt milk mushrooms so they are crispy and flavorful

There are several ways to prepare salted milk mushrooms at home: hot, cold, dry pickling. Experienced housewives know that hot salting is not suitable for obtaining a crispy snack; after heat treatment, the fruiting bodies lose their elasticity and fragility.

Many people are afraid to make mushroom preparations for the winter to prevent botulism or poisoning. To prevent such situations, it is important to know the preparation rules. The main preservative for cold salting is table salt. Its quantity depends on the weight of the main raw material. On average, 40 g of salt are taken per 1 liter of water.

Preference should be given to coarse grinding

For salting, take enamel dishes, for example, pots or buckets, as well as wooden tubs and barrels, glass jars.

To prepare milk mushrooms, perform the following steps:

1. To quickly clean forest products from debris, they are soaked in water for a couple of hours.
2. They are then cleaned with a dish sponge or stiff brush.
3. The legs are cut off.
4. The hats are placed in a container so that they face down.
   Important! Milk mushrooms are conditionally edible. They contain a substance with a very bitter taste. Therefore, the caps must be soaked before harvesting.
5. To fill with water.
6. Press down on top with a weight so that the caps do not float up.
7. Soaking period is 2-3 days. At this time, the water is changed to drain the bitter substance. Do this several times a day.

How to pickle crispy milk mushrooms according to the classic recipe

Salted milk mushrooms prepared according to this recipe are crispy and aromatic, as they are not subjected to heat treatment. They can be boiled before salting, but kept in boiling water for no more than 5-7 minutes. This way they will soften, but the snack will remain crispy. It requires:

• 1 kg of mushrooms;
• 40 g rock salt;
• 1-2 bay leaves;
• 1 small bunch of dill;
• 5-6 garlic cloves;
• 1 horseradish root;
• peppercorns to taste.

If the milk mushrooms are not completely covered with brine, they may become moldy.

How to cook salted milk mushrooms:

1. First of all, make a mixture for pickling: combine chopped garlic, horseradish root, dill and bay leaf, add pepper and salt. Mix all.
2. Take sterilized jars. Sprinkle the bottom with the salting mixture.
3. Place a layer of soaked caps on top. Then add seasonings again and alternate mushrooms and spices.
4. Lightly press the contents of the jars with a masher so that no air remains between the caps.
5. Place oppression at the top, cover with gauze or a towel.
6. After a day, the workpiece should release juice. If it is not enough, you need to change the load, take it heavier.
7. Seal the containers with nylon lids. Place in a cold room. You can taste the crispy, salty snack after 40 days.

Salted crispy milk mushrooms for the winter in jars

The advantage of this recipe is that it virtually eliminates the development of botulism. The workpieces are not under the covers. To pickle amazing crispy milk mushrooms, you need to take:

• 1 kg of mushrooms;
• 1 tbsp. l. heaped salt;
• 10 peas of black and allspice per layer of mushrooms in a jar;
• 5 garlic cloves per layer of milk mushrooms.

Caps and legs must be constantly immersed in brine

Step by step recipe:

1. Take an enamel container without damage or chips.
2. Cut the garlic into large cubes. Put them on the bottom.
3. Sprinkle with a few peppercorns and lightly salt.
4. Lay out the first tier of milk mushrooms. Their caps should be directed downwards.
5. Sprinkle each tier with spices and salt. Their total quantity must be distributed so that there is enough for all the mushrooms.
6. The container should not be filled to the very top. Press the contents on top with pressure, the juice should come out.Make sure it hides the fruiting bodies. Cover the dish with a soft cloth.
7. Place the workpiece in the cold and leave for 1.5 months.

How to pickle raw milk mushrooms so they are crispy

“Royal mushrooms” are valued for their taste and for the fact that they are found in entire families in forest clearings. You can fill a whole basket very quickly, and it also takes a little time to prepare the crispy, salty gifts of the forest.

To pickle 1 kg of milk mushrooms you need:

• 1 tbsp. l. salt;
• 4-5 cloves of garlic;
• 8-10 peas of allspice;
• 15 black peppercorns;
• 4-5 horseradish leaves.

You don’t need to add horseradish; the salty snack will become crispy without it.

How to prepare a snack:

1. Throw black and allspice, garlic, and salt into the bottom of the pan.
2. Separate the caps from the legs, soak them and put them in a container.
3. Alternately fill the pan with layers of mushrooms and seasonings.
4. Place horseradish leaves on top. They make the milk mushrooms crispy.
5. Select a plate of suitable diameter. Place on top of the milk mushrooms, press down with pressure.
6. Salt for at least 30 days at a temperature from 0 to + 8 ⁰WITH.

Delicious crispy salted milk mushrooms for the winter with garlic, horseradish and dill

Cold salting allows you to preserve the maximum amount of nutrients for the winter. For the recipe you will need:

• 5 kg of soaked fruiting bodies;
• 400 g table salt;
• 9 dill umbrellas;
• 20 cloves of garlic;
• 10 bay leaves;
• 10 currant leaves.

If the brine is not enough, you can add a little boiled chilled water

Cooking process:

1. Take clean jars. Place a few currant leaves on the bottom of each of them.
2. Arrange the soaked milk mushrooms in layers.
3. Chop the garlic.
4. Arrange the layers with dill umbrellas, pieces of garlic, and bay leaves. Add some salt.
5. Compress everything, press it with pressure.
6. Leave for a week. By this time the juice will be released. It will combine with salt to form a brine.
7. Place the container with salted mushrooms in the basement.

A simple recipe for pickling crispy milk mushrooms

A simple way to prepare food for the winter is good because it requires a minimum of effort and a selection of the most affordable seasonings.

For preparation you need:

• 6 kg of soaked milk mushrooms;
• 25-50 cloves of garlic;
• 400 g table salt;
• 30 g dill seeds;
• 25 cherry leaves;
• 20 black peppercorns;
• 10 bay leaves.

Garlic in the recipe is needed not only to give it a spicy taste, it has an antibacterial effect

Actions:

1. Take an enamel bowl for pickling.
2. Line the bottom with cherry leaves.
3. Sprinkle salt in a thin layer.
4. Fill the bottom with milk mushrooms.
5. Add salt again, add dill, bay leaf and garlic.
6. Make a few more layers in the same way.
7. Compress everything well and cover with gauze.
8. Place a weight on top.
9. To release the juice, leave the preparation in a cool place for 20 days.
10. Then transfer the salted mushrooms into sterilized glass jars, fill with the resulting brine, and seal.
11. Place in a cool, dark place for another 50 days.

How to salt milk mushrooms in a barrel so that they are crispy

Traditionally in Rus', wooden tubs were used for cold salting. By absorbing tannins, the forest products became especially crunchy and acquired a characteristic aroma. But the main advantage of barrel salting is the ability to add new portions of raw materials as needed.

You need to prepare not only the food, but also the container itself:

1. Rinse the barrel well.
2. Pour boiling water over and steam with juniper.

For salting you need:

• 5 kg of milk mushrooms;
• 250 g salt;
• 20 currant and cherry leaves;
• a large bunch of dill;
• horseradish leaves if desired.

Wooden barrel - ideal for salty snacks

How to salt:

1. The bottom of the barrel is first covered with cherry, currant, horseradish leaves and dill sprigs.
2. Then add the mushrooms with their caps to the bottom. The layer thickness should be about 7 cm.
3. Everyone is adding salt.
4. Seasonings are placed again, and milk mushrooms are placed on them.
5. When the barrel is full, it is covered with a clean cloth.
6. Take a plate or lid of smaller diameter and place a weight on top.
7. After a few days, the salted mushrooms settle, you can gradually add new ones.
8. The barrel is placed in the cellar for 40-50 days and they wait until they can treat themselves to crispy salted milk mushrooms.

Salting crispy milk mushrooms for the winter in brine

This recipe existed long before sterilization was used. Salted mushrooms were prepared and consumed in large quantities - added to pies, soups, and eaten with boiled potatoes. For cold salting, the following products were taken per 1 kg of milk mushrooms soaked in well water:

• 40 g salt;
• 10 dill umbrellas;
• 4-5 horseradish leaves;
• 4-5 cloves of garlic.

Garlic cloves can be replaced with green tops of the plant, it will give an equally rich aroma

How to cook salty crispy forest gifts:

1. Peel and chop the garlic.
2. Place dill umbrellas and pieces of garlic at the bottom of the enamel container.
3. Place the soaked milk mushrooms there.
4. Add salt. You can add a little more garlic.
5. Alternate layers.
6. Cover with an upside down lid.
7. Place a pressure, for example, a bottle or jar filled with water.
8. In order for the snack to be salted and not darken, it must be completely immersed in juice.
9. Leave the container in the kitchen for 2-3 days.
10. Then put the salted preparation into jars. Cover their bottoms with dill umbrellas in advance. Top up with brine.
11. Send to a cool room.

How to pickle crispy milk mushrooms with horseradish root

Horseradish root gives crunchy salted mushrooms a spicy taste, and cherry leaves give a subtle aroma. For salting you need to take:

• 5 kg of white milk mushrooms;
• 200 g table salt;
• 1 large horseradish root;
• 10 cherry leaves;
• 1 head of garlic.

When serving milk mushrooms to the table, you can season them with oil and onions

How to cook:

1. Pour the purified raw materials with cold water for 4 hours. Then drain the liquid and rinse the mushrooms. Repeat these steps several times.
2. Chop the peeled horseradish root into rings.
3. Divide the garlic cloves into several parts.
4. Take a pickling bowl and place milk mushrooms in rows, add salt and seasonings.
5. Cover with a lid and place pressure on it.
6. Leave the workpiece for 36 hours. During this time, stir the contents several times.
7. After the brine appears, transfer the snack to jars.

How to pickle delicious crispy milk mushrooms with oak leaves

To treat your family and friends with crispy salted mushrooms in winter, you need to prepare the following ingredients:

• 1 kg of mushrooms;
• 3 tbsp. l. table salt;
• 1 bunch of dill;
• 5 cloves of garlic;
• 6 black peppercorns;
• 5 oak leaves;
• 1 horseradish leaf.

If the amount of brine is insufficient, then the load must be changed to a heavier one.

How to salt:

1. Take a container for pickling. Cover it with horseradish leaves.
2. Place the mushrooms so that the caps are facing down.
3. Make several layers.
4. Then salt each of them, arrange with oak and cherry leaves, dill sprigs, and garlic cloves.
5. Cover the top layer with a napkin and apply pressure.
6. Leave the container for a month, after which the pickling is distributed into jars and put in the refrigerator.

How to quickly and tasty pickle crispy milk mushrooms in 5 days

To make an appetizing, crispy preparation in 5 days without prolonged soaking and heat treatment, you can use a recipe that requires:

• 2 kg of milk mushrooms;
• 80 g salt;
• 8 black peppercorns for one layer;
• 2 cloves of garlic for layer;
• 2 bay leaves for layer.

The dish can be served with onions and sour cream

Algorithm:

1. Peel the mushrooms, soak for a day, pressing with a small weight. Change the water several times.
2. Take a wide pan, put the fruiting bodies, fill with water. Add a little salt, boil for 20 minutes over medium heat.
3. Drain and cool.
4. Cut the garlic cloves into slices.
5. Sprinkle each fruit body with salt and place back into the pan. Hats should point down.
   Advice! First, you should lay out strong, medium-sized milk mushrooms, then small, softer specimens cut into pieces.
6. Add pepper, bay leaf, garlic.
7. Repeat these layers and fill the container, but not to the top.
8. Cover with oppression. To do this, you can take a smaller pan filled with water.
9. Place the preparation in the refrigerator.
10. After 5 days, you can taste the crispy salted milk mushrooms.

Storage rules

An important storage condition is maintaining the temperature within the range from 0 to + 5 ⁰C. The quality of the brine must be constantly monitored. If it evaporates, then the losses must be replenished with boiled, cooled water. You can keep the preparations in the refrigerator for no more than 4 months.

Conclusion

Recipes for crispy salted milk mushrooms will always come in handy for any housewife to prepare for the winter. Relatives and guests will definitely appreciate her culinary skills. Mushrooms can be served as an independent dish or used to diversify the taste of salads, baked goods, and side dishes.

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