Content
- 1 How to salt milk mushrooms in a hot way
- 2 How to pickle milk mushrooms using the classic recipe using a hot method
- 3 How to hot pickle milk mushrooms in jars for the winter
- 4 A simple way to pickle milk mushrooms using the hot method
- 5 Hot salting of raw milk mushrooms
- 6 How to deliciously pickle milk mushrooms in a hot way with garlic and dill
- 7 Milk mushrooms, hot salted with vinegar
- 8 Milk mushrooms, hot salted in brine
- 9 Hot salted milk mushrooms in a bucket with horseradish and currant leaves
- 10 Milk mushrooms, hot salted without soaking
- 11 How to salt milk mushrooms hot in a pan with cherry leaves
- 12 Lightly salted milk mushrooms using the hot method
- 13 A very easy way to pickle milk mushrooms using the hot method
- 14 After how many days can you eat hot pickled milk mushrooms?
- 15 Storage rules
- 16 Conclusion
Hot salted milk mushrooms will decorate any table for the winter. Despite the simplicity of preparing the dish, the mushrooms obtained are vigorous, crispy and very tasty. You just need to reserve time, because milk mushrooms require special preparation before salting.
Since ancient times, Siberians have called milk mushrooms royal mushrooms
You can salt white and black milk mushrooms, which are classified as conditionally edible. They are also called laticifers for the juice that is released on the cut. And the Siberians gave the milkmen the title of king of mushrooms.
How to salt milk mushrooms in a hot way
Milk mushrooms (milk milk mushrooms) are conditionally edible lamellar mushrooms with a delicate aroma and elastic, dense flesh. They contain vigorous milky juice, which has the ability to oxidize when exposed to air and change color.
White and black milk mushrooms are equally tasty when prepared for the winter. But if you neglect the preparation rules, the dish can pose a danger to the digestive system. Therefore, it is important to know how to choose and prepare this delicacy correctly.
The best option for pickling milk mushrooms would be mushrooms collected in the forest with your own hands. If it is not possible to engage in quiet hunting, then it is preferable to purchase the product from reliable, trusted sellers.
You should always remember the basic rules when picking mushrooms: you need to collect them in environmentally friendly areas and do not take those that are in doubt.
First, the milk mushrooms are cleaned of soil, dry leaves and other debris. This can be done with a toothbrush, but very carefully so as not to break the mushrooms. Next, wash in running water. Wormy and rotten specimens are not suitable for pickling.
To pickle milk mushrooms using the hot method according to all the rules, they must first be soaked in water.
They do it this way: place milk mushrooms in a wide container and fill with cold water. To ensure that the mushrooms are completely submerged in water, they are pressed down on top with a saucer slightly smaller in diameter than the container itself. Leave the milk mushrooms like this for a day. The water is changed every 4 hours.
After a day, the water is drained. It is worth paying attention to the water (its transparency) and the condition of the mushrooms. If the water is dark and the milkweed pulp is hard, then repeat the soaking.
The soaking procedure is repeated 2–3 times, each time leaving the container for a day.During the soaking process, black lactifers acquire a purple tint, and white ones become bluish. This is normal.
When soaking, mushrooms are pressed down with a weight
Soaking will make the milkweed elastic, which will allow them to retain their shape and relieve bitterness. Subsequently, the milk mushrooms are salted whole or cut into pieces if they are very large.
After soaking is completed, begin salting. You can salt milk mushrooms cold or hot. In the latter case, boiling is used, which is why this option is considered hot.
Together with these mushrooms, you can pickle mushrooms and saffron milk caps. They are prepared in a similar way. The taste only benefits from such proximity.
To give the dish a special aroma, aromatic herbs and spices are used: dill umbrellas, bay leaves, black pepper (peas) and garlic. For cooking, you need non-iodized, coarsely ground salt.
How to prepare brine for milk mushrooms using the hot method
The milkweeds placed in jars are filled with the brine in which they were previously boiled. Preparation of brine: pour water into a pan, add salt at the rate of 2 tbsp. l. per liter of water and bay leaf. When the water boils, add mushrooms to the pan and boil until they sink to the bottom and the brine becomes clear.
You need to boil milkweed in a spacious container, remembering to skim off the foam.
Typically, boiling time ranges from 20 to 30 minutes. After the milkweeds are ready, they are thrown into a colander. You will need the brine to pour it over the mushrooms.
In the traditional hot cooking recipe, the milkweed is blanched or boiled in water, and the brine is prepared separately. In this case, take 3 tbsp of salt. l. for 1 liter of water. Soaking is not carried out, so the dish turns out vigorous, with a slight bitterness.
How to pickle milk mushrooms using the classic recipe using a hot method
As containers for pickling, enamel containers with a wide neck or oak barrels are used, which are pre-washed with soda and dried in the sun.
To prepare you will need:
- freshly picked milkweed - 2.5 buckets;
- water - 6 l;
- salt - 18 tbsp. l. with a slide;
- bay leaf, black peppercorns - 1 pack each.
Clean and rinse the mushrooms. For severe stains, soaking in water for a few minutes is allowed in order to get rid of dried leaves and dirt.
Pour water into a large container, for example an enamel bucket, and bring it to a boil. Then place the prepared mushrooms in it. Blanch the milk mushrooms in boiling water for no more than 5 minutes, remembering to skim off the foam.
Drain the milkweed in a colander and prepare the brine: boil water with added salt at the rate of 3 tbsp. l. per liter Remove the brine from the stove.
Place bay leaves, peppers in pre-prepared jars and start adding mushrooms, caps down. Pour hot brine into jars. Allow the liquid to seep down and add brine. After this, close with plastic lids.
Hot method without brine: lay layers, sprinkle each with salt
After some time, when the jars of mushrooms have cooled, the lids should be opened and the liquid level checked. Top them up with brine as needed, close them and take them to a cool room. The dish is ready to serve after 40 days.
How to hot pickle milk mushrooms in jars for the winter
Salted milk mushrooms are prepared hot in two versions: with preliminary soaking, sprinkling layers with salt, or simply poured with brine.Both options involve boiling mushrooms.
Medium-sized milkweeds are suitable for pickling in jars. Large ones will have to be cut into 2 – 4 pieces to make them easier to place in dishes. Boil the prepared milk mushrooms in salted water (2 tablespoons per 1 liter). When the milkfish sink to the bottom, they are ready for salting.
Place the mushrooms in a colander to drain the liquid completely. Depending on the chosen option, the mushrooms are placed with their stems up, sprinkling each layer with salt, adding spices, and pouring brine. Salt is taken at the rate of 30 g per kg of milk mushrooms or per 1 liter of water.
In this embodiment, the following are used as aromatic additives:
- black currant leaves;
- dill (umbrellas);
- cloves;
- garlic;
- pepper;
- Bay leaf.
Milk mushrooms salted according to this recipe are ready to serve in 25 - 35 days.
A simple way to pickle milk mushrooms using the hot method
Despite the fact that milk mushrooms do not have a pronounced mushroom aroma, when salted in a simple way without additional ingredients, they turn out crispy and very tasty.
The main thing in such a snack is the delicate aroma of the milkweeds themselves and their exquisite taste. To prepare, you will need a container with a wide neck and a weight. For 1.5 kg of mushrooms - 6 tbsp. l. salt.
Laying in jars should be as dense as possible so that voids do not form.
Cleaned, washed milk mushrooms are soaked in water for 2 days with periodic changes of water every 4 hours. Then the milk mushrooms are boiled in boiling water according to the general rules. The boiling time will be half an hour.
The milk mushrooms are laid, sprinkling each layer with salt. The top one is covered with gauze, and oppression is placed on top. The container is placed in a cool room for a month.After 30 days, the snack can be packaged in jars and sent to the cellar, or it can be served and eaten with pleasure.
Hot salting of raw milk mushrooms
In numerous sources offering culinary recipes, you can find a variety of formulations and names. Salting raw milk mushrooms using a hot method involves boiling the mushrooms, bypassing the soaking process.
To do this, cleaned dry milkweeds are sent to boiling water, adding enough salt so that its taste is noticeable. After boiling for half an hour, place in a colander to allow the liquid to drain completely. In this recipe, salt is added in the amount of 50 g per 1 kg of mushrooms.
Milk mushrooms for pickling should be placed with their caps down.
Place currant leaves, cherries, dill seeds and chopped garlic at the bottom of the container, add a layer of salt (2 tbsp), then milk mushrooms. Each layer must be sprinkled with salt. The top one is additionally covered with horseradish leaves.
Cover with gauze and place a weight. The filled container is placed in a cold place for 45 days. During this time, the mushrooms will actively release juice. It should cover the mushrooms completely. If there is not enough juice, you can add cold boiled water to the container.
How to deliciously pickle milk mushrooms in a hot way with garlic and dill
Peeled milk mushrooms are boiled in boiling water for about 20 minutes. The water in which the milk mushrooms were boiled is drained.
The dill umbrellas are doused with boiling water and the garlic is cut into slices. The quantity is determined by taste. Place cloves of garlic on the bottom and sprinkle with salt. The layers sprinkled with salt are topped with dill. A load must be placed on the stacked milkweeds and taken out to a cold place.
After a month, the snack can be packaged in jars and served, a minimum of ingredients will make it aromatic and tasty
Milk mushrooms, hot salted with vinegar
The cooking option with the addition of vinegar is similar to the pickling process. The difference from the classical method lies in the boiling time and storage conditions of the dish.
Milk mushrooms are prepared according to general rules with soaking for 2 days. And they don’t boil for long: 15 – 20 minutes, but twice. The first time in water, the second time in marinade.
To prepare the marinade for 1 liter of water you will need:
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- black and allspice peas, 10 peas each;
- bay leaf - 3 pcs.
Salt, sugar and spices are added to the water. Bring to a boil over low heat, after which the milkweed is boiled in this marinade for 15 minutes. Boiled milk mushrooms are compacted into jars and filled to the top with marinade. Pour a teaspoon of vinegar into each jar up to 1 liter. Roll up with tin lids, turn over and wrap until completely cool.
The snack is considered ready after 1 - 2 weeks
Milk mushrooms, hot salted in brine
Cooking in brine is not much different from the classic one in terms of the composition of the ingredients and the cooking algorithm.
The proportions of water and salt are used based on the classic cooking recipe. As aromatic additions you need to take: garlic, dill, cherry and currant leaves. The addition of oak leaves or horseradish is welcome.
Horseradish leaves add piquancy to the dish, and help the mushrooms retain their inherent elasticity.
Place salt and spices in water and place the pan on the fire. Place mushrooms into the boiling marinade and boil over low heat for 15 - 20 minutes. When placing in jars, sprinkle each layer with a small amount of salt.
The jars with mushrooms are filled with brine up to the neck and closed with plastic lids.
Hot salted milk mushrooms in a bucket with horseradish and currant leaves
For hot pickling in a bucket, use a simple proven recipe. Initially, cleaned milk mushrooms are soaked for 2 days, changing the water.
At the end of the soaking process, cooking will be required for 10 - 15 minutes. Thanks to the short cooking time, they turn out elastic and crispy. And the piquancy of the taste will be emphasized by horseradish and black currant.
Leaves previously scalded with boiling water are placed in a bucket. Then - layers of milk mushrooms, sprinkled with salt. For 1 kg of milkweed you will need 70 g of salt.
Press down with pressure and let stand for about 1 month in a cellar or other cool place.
Milk mushrooms, hot salted without soaking
When preparing pickles, you can do without soaking. If this process seems labor-intensive and time-consuming, experienced chefs advise replacing it with boiling and preparing brine.
After boiling the mushrooms, you can pour brine over them, or you can boil them again. In this case, the cooking time is reduced to 10 – 15 minutes.
How to salt milk mushrooms hot in a pan with cherry leaves
It is recommended to salt milk mushrooms with cherry leaves by analogy with the recipe for mushrooms with horseradish leaves.
The milkweed is soaked, boiled for 15–20 minutes, and drained in a colander.
Place cherry leaves on the bottom of the pan. They help maintain the elasticity of the mushroom pulp. Pour salt and place the milk mushrooms with the cap down, sprinkling with salt.
For 5 kg of laticifers you will need 15-20 cherry leaves. Be sure to put it under pressure and leave it in a cool place. The waiting time will be 30 – 35 days.
Lightly salted milk mushrooms using the hot method
The milk mushrooms are moderately spicy, crispy and not too salty. For the lightly salted snack you will need:
- laticifers - 1 kg;
- salt - 40 g;
- peppercorns - 10 pcs.;
- garlic - 3 cloves;
- Dill seeds;
- Bay leaf;
- horseradish root.
Soaking lasts 2 – 3 days. Boil – 10 – 15 minutes. Place the milkweeds in jars, sprinkling them with salt and adding spices. A piece of horseradish and garlic are finely chopped and placed in a jar.
Having compacted the mushrooms so that there are no voids left, add salted boiled water on top.
Cover with plastic lids and refrigerate for a month.
A very easy way to pickle milk mushrooms using the hot method
Recipes in which soaking is not used or its time is reduced allow you to prepare the dish in a minimum amount of time. This method is very simple.
Ingredients:
- laticifers - 3 kg;
- salt - 20 tbsp. l. for 1 liter of water;
- black peppercorns - 10 pcs.;
- oak leaves - 5 - 7 pcs.;
- garlic - 5 cloves;
- dill umbrella - 5 - 7 pcs.
Prepared mushrooms are soaked for 1 hour. Place mushrooms in boiling water with salt and spices and cook for half an hour over low heat.
The top layer is compacted by adding dill umbrellas or horseradish leaves
The milk mushrooms are placed in a jar. The brine is filtered and brought to a boil. The hot brine is poured into a jar, covered with a plastic lid and placed in the refrigerator. The dish can be served after 40 days.
After how many days can you eat hot pickled milk mushrooms?
As a rule, mushrooms are ready at the end of the process. Hot salted milk mushrooms are eaten no earlier than after 25 - 30 days. Some recipes indicate a longer waiting period.
It is important that after opening the jars, no voids form in them, and the mushrooms always remain in the brine. It is for this reason that it is recommended to use small containers for salting.
Storage rules
To prevent the preparations from spoiling, they must be stored in a cellar or refrigerator. The shelf life for such dishes is several months, so milk mushrooms will winter safely if the temperature conditions are observed.
Another important point affecting storage is the preparation of containers. Jars and lids must be thoroughly washed with baking soda. The same applies to enamel dishes and wooden containers. After washing, the tubs and barrels are placed to dry in the sun.
Conclusion
Hot salted milk mushrooms will turn out tasty and crispy if you cook them according to all the rules. The preparation algorithm for each recipe is very similar. Despite the painstaking process, the result is always excellent.
