Dry salting of milk mushrooms: recipes for salting crispy mushrooms at home

In Rus', any housewife knew how to salt milk mushrooms using a dry method. These mushrooms grew abundantly in forests and served as the basis for delicious cold appetizers. Each craftswoman brought something of her own to the cooking process, and many recipes on how to prepare this dish have survived to this day. You can serve it with onions or butter, or add dry-salted mushrooms to salad or okroshka.

How to salt milk mushrooms using the dry method

Forest gifts can be harvested in different ways: dry, hot and cold. Each has distinctive features. In order to dry-salt milk mushrooms for the winter, it is enough to clear them of forest litter and wipe the caps. But for the dry pickling method, it is better to take strong, young fruiting bodies.Adult specimens are often wormy, and when processed they break and become limp.

Housewives often try to rid raw materials of the bitter taste. To do this, they soak the mushrooms for 3 days, draining the liquid from time to time and adding fresh liquid.

In what container should I salt milk mushrooms using the dry method?

It is impossible to think of a better container for salted milk mushrooms than a wooden barrel. But now not everyone has the opportunity to find and store it. A modern alternative to such containers are enamel pots and buckets, as well as large glass jars. Some housewives prefer the latter, since already salted mushrooms do not need to be transferred to other containers.

Ceramic dishes are considered suitable for salting. The main condition is the presence of a wide neck so that the fruiting bodies can be conveniently placed or taken out. Salting in plastic buckets is highly undesirable. Although some housewives use 10-liter containers for these purposes, it is better to protect yourself.

The best choice is a wooden tub

Materials that are absolutely not suitable for dry salting milk mushrooms include:

• galvanized containers;
• enamel dishes, if they are damaged or chipped;
• containers made of clay, including glazed clay;
• non-food plastic.

Classic dry salting of milk mushrooms

Milk mushrooms are tasty any way they are pickled, but real connoisseurs of these mushrooms say that it is better to cook them in their own juice. This way they retain both the natural taste and nutrients. This recipe has only one drawback: you can try the snack only a month after preparation.

For the classic dry pickling recipe you will need:

• milk mushrooms – 2.5 kg;
• salt – 2.5 tbsp. l.;
• garlic – 1 head;
• black and allspice to taste.

The finished dry-salted snack can be served to the table no earlier than a month later.

How to salt:

1. Immerse the mushrooms in water and soak for several days. Change the liquid 2-3 times a day. This is necessary in order to remove the bitter taste.
2. Take a large enamel container, wash thoroughly and dry.
3. Chop a few garlic cloves and place them on the bottom of the container.
4. Add 4-5 peppercorns.
5. Pour in ½ tbsp. l. salt.
6. Place the fruiting bodies in a second layer on top of the spices, caps down.
7. Alternate such layers until you run out of mushrooms.
8. Be sure to put spices on the top layer.
9. Select a plate of the required diameter so that the contents of the pan can be hidden under it.
10. Press it down with a jar filled with water on top.
11. Dry pickled milk mushrooms begin to produce juice. This is what serves as the marinade.
12. Cover the container with a towel and place it in a cool room where the air temperature ranges from 0 to + 8 C.

Dry salting of milk mushrooms in a cold way

For this method of pickling, you should not use a large amount of spices, otherwise they will interrupt the natural mushroom aroma. But it is not suitable for very bitter varieties of milk mushrooms.

For 10 kg of mushrooms you will need:

• 5 bay leaves;
• 5 cherry leaves;
• 0.5 kg coarse salt;
• spices to taste (garlic, fresh herbs).

The top layer for salting can be oak or horseradish leaves.

How to salt:

1. Clean the fruit bodies and prepare them for pickling.
2. Take a wide container and place cherry and bay leaves on the bottom.
3. Place a layer of mushrooms, caps down.
4. Sprinkle with salt, garlic, herbs.
5. Lay out several tiers like this, each time adding salt and seasoning them with spices.
6. Place a weight on top.
7. When the fruiting bodies begin to produce juice, drain it.
8. After 10 days, roll the snack into jars.

Dry pickling of milk mushrooms in a jar

This salting method is very simple and allows you to harvest large volumes. The most difficult thing is to be patient and wait 30-35 days for the milk mushrooms to be salted.

Required ingredients:

• 2 kg of milk mushrooms;
• 80 g salt;
• 8-10 cloves of garlic;
• 1 horseradish root;
• 3 bay leaves;
• 1 bunch of dill.

When salting large specimens in a jar, cut them so that they fit easily into the neck

How to cook:

1. Cut the horseradish root into thin rings.
2. Finely chop the garlic cloves.
3. Chop the bay leaves.
4. Chop the dill.
5. Mix all seasonings and add salt.
6. Prepare mushrooms for pickling.
7. Take a three-liter jar and rinse thoroughly.
8. Pour a small amount of pickling mixture into the bottom. Then fold the milk mushrooms with their legs up. So fill the container in layers up to the neck.
9. Press the contents to remove air from the can.
10. You can press down with a weight on top.

Dry salting of milk mushrooms in a bucket

You can salt mushrooms using a very simple method, by preparing just a few onions. And the result is magnificent, so the appetizer can be served at the holiday table. To dry pickle milk mushrooms in a bucket you will need:

• 350 g coarse table salt;
• 5-6 heads of onions.

The snack can be stored for no more than 12 months.

How to salt:

1. Take an enamel bucket without chips.
2. Peel the onion and cut into rings.
3. Place salt, mushrooms and onion rings in layers in a bucket.
4. Press down the contents with pressure.
5. Place the bucket in a cold room for 40 days.
6. Transfer the finished snack into jars and store in the refrigerator.

How to store milk mushrooms dry in a barrel

Before salting mushrooms using the dry method, the barrel must be soaked so that it does not leak. New containers are soaked for 2 weeks, changing the water every few days. Thanks to this, the wood loses tannins, which cause the brine to darken. If the barrel has already been used for pickling, it is cleaned and steamed with a boiling solution of caustic soda.

Ingredients:

• 10 kg of mushrooms;
• 500 g salt.

For salting, it is recommended to use coarse salt

Step by step steps:

1. Sort and peel the milk mushrooms, remove the stems.
2. Place the caps in a barrel.
3. Sprinkle with salt.
4. Cover the top with a napkin and place the weight.

Caps that have released juice decrease in volume and settle. You can add fresh raw materials to the barrel and salt it until the container is full.

How to salt milk mushrooms using the dry method in Altai

Cold mushroom appetizer according to this recipe goes well with any side dishes. It's easy to prepare. To do this, for 1 kg of milk mushrooms you will need:

• 40 g salt;
• 3 garlic cloves;
• 2 bay leaves;
• 1 horseradish root;
• a few peas of allspice;
• sprig of dill.

While the mushrooms are being salted, they should be kept in a dark place.

How to cook with dry salting:

1. Sterilize the container.
2. Place seasonings and spices into it.
3. Place a layer of milk mushrooms on top.
4. Sprinkle with salt, add herbs.
5. Cover the container with napkins and place weights on top.
6. Drain the released liquid from time to time.

How to salt milk mushrooms with dry salting with dill and horseradish leaves

Dill and horseradish leaves give the appetizer a piquant taste, and the forest products are crispy and aromatic. To prepare them, for 1 kg of mushrooms you need:

• 40 g salt;
• 4 garlic cloves;
• a few horseradish leaves;
• 2-3 stalks of dill;
• 5 black peppercorns.

Place horseradish leaves in the top layer of the jar, they have a bactericidal effect

How to salt:

1. Sort out the milk mushrooms soaked in bitterness and cut off the stems. Divide large caps into pieces.
2. Sterilize jars for dry salted snacks.
3. Place garlic, pepper, leaves, and a little salt on the bottoms.
4. Then place a layer of mushroom caps.
5. Lay out several more tiers in the same way.
6. Press the container filled to the top with pressure.
7. Leave to pickle in a cool, dark place for a month.

Dry salting of milk mushrooms with horseradish root and garlic

Dry salting of milk mushrooms at home is used much less frequently than cold or hot salting. This is due to the requirements for the duration and storage conditions of milk mushrooms. But mushrooms pickled in their own juice turn out especially aromatic, clean and white.

For snacks you need:

• 5 kg of fresh milk mushrooms;
• 300 g salt;
• 5 horseradish roots;
• 10 horseradish leaves;
• 10 currant leaves;
• 10 garlic cloves;
• 10 dill umbrellas.

It is necessary to ensure that the top milk mushrooms do not dry out, otherwise mold will appear.

How to salt:

1. Soak and dry the fruiting bodies.
2. Sprinkle each of them with salt.
3. Take a container for salting. Place milk mushrooms into it in layers. Add garlic cloves and chopped horseradish root between them.
4. Cover with horseradish leaves and gauze on top.
5. Put oppression.
6. Salt for 30 days in a cool place.
7. After this time, transfer to sterilized jars. Seal with nylon caps.

How to dry-salt milk mushrooms with oak, cherry and currant leaves

Salted oak leaves slow down the formation of mold.Thanks to the tannins they contain, mushroom caps remain strong and crispy for a long time.

For dry salting you need:

• 1 kg of milk mushrooms;
• 3 tbsp. l. salt;
• 1 bunch of dill;
• 5 cloves of garlic;
• 3-4 oak, cherry, currant leaves;
• 6 black peppercorns.

The weight for dry salting must be very heavy in order to press the contents tightly

Preparation:

1. Cut large fruiting bodies. The legs can be removed.
2. Take pickling jars and line the bottom with horseradish leaves.
3. Peel the garlic. Place on leaves.
4. Place mushrooms in jars, caps down, and add salt.
5. Arrange with oak, cherry, currant leaves, and dill.
6. Form several such layers.
7. Cover the container with gauze and press down with a weight.
8. Pickle the milk mushrooms for a month.

How long after you can eat dry-salted milk mushrooms?

Dry salting is the longest of all harvesting methods. The snack must be kept for at least one month. But the result is worth it: the forest gifts turn out hard and crispy.

Storage rules

Workpieces must be stored in compliance with the following rules:

1. Place in a dry, cool place. Suitable options are refrigerator, basement, cellar, balcony.
2. Maintain temperature from 0 to + 6 ⁰WITH.
3. Shake the container to prevent the brine from stagnating.

A container of dry-salted snacks should be stored for no more than 6 months. In addition, it is worth considering that in the refrigerator this period is even shorter, up to 3 months.

Conclusion

By dry-salting milk mushrooms for the winter, you don’t have to worry about not having any savory dishes for the holiday table. The preparations are suitable for salads and various snacks. They are even added to Italian pastries. Salted milk mushrooms are also delicious in their natural form, seasoned with vegetable oil, onions or sour cream.

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