Salting (pickling) milk mushrooms in a cold way at home: recipes for the winter

Cold salted milk mushrooms are a traditional recipe that is popular among housewives.Delicious crispy pickling can win the hearts of all household members and become a pleasant addition to the everyday or holiday table.

The finished dish can be decorated with herbs and pickled onion rings

How to salt milk mushrooms for the winter in a cold way

The preparation process is an important stage, and if you skip it, you can easily make a lot of mistakes and ruin the dish. A mandatory procedure is washing. It is important to carefully inspect the mushrooms for contamination so as not to miss leaves and branches.

Since only the caps are involved during the salting process, special attention should be paid to them. To remove dirt, use a non-stiff brush.

Parts that look ugly and are suspicious should be cut out with a knife.

To prevent unpleasant bitterness, you need to soak the product in water. The caps should float completely in the liquid. It is recommended to leave them for several hours or even days. It is necessary to prepare a load in advance that will provide oppression.

In what container can you cold salt milk mushrooms?

The choice of dishes plays an important role in salting. Preference should be given to glass and enamel jars, pots and buckets. The container must be clean and not emit foreign odors. Enameled cookware should not show chips or other mechanical damage.

Many housewives use glass bottles for pickling for practical reasons.

How to prepare brine for milk mushrooms in a cold way

When soaking, you need to prepare a special brine. It is made based on water and salt. The standard method involves using 10 g per 1 liter. In some recipes, the solution is supplemented with citric acid at the rate of 2 g per 1 liter of liquid.

When mushrooms that have undergone soaking are removed and re-immersed, they begin to compact and release juice. It is best to use this particular compound when salting.

How much salt to put in milk mushrooms when cold salting

When preparing cold salting, it is important for the housewife not to overdo it with salt. In most cases, cooks add 1 tbsp. l. per 1 kg, then the pickle turns out tasty and balanced.

At what temperature should you cold salt milk mushrooms?

Cool water is used for preparation. In this case, the salting is located in a cold room, where the temperature should not exceed +5-7 degrees.

A classic recipe for cold-salting milk mushrooms for the winter

Ingredients:

• 2 kg of milk mushrooms;
• 4 tbsp. l. salt;
• 5 cloves of garlic;
• peppercorns, bay, oak and currant leaves - to taste.

Step-by-step preparation:

1. Rinse and soak the main product in water.
2. Place the hats in a pan or bucket, add salt and repeat the previous layer.
3. Finally, sprinkle with spices.
4. Cover the container with a lid and place a weight on top.
5. Leave everything in this position for 7 days.
6. Transfer to jars and fill with juice obtained after oppression.
7. Roll up the containers and store them in a cool place.

Pickling can be eaten with various side dishes and served at the holiday table.

Recipe for cold salted milk mushrooms in a saucepan

Ingredients:

• 1 kg of white milk mushrooms;
• 2 tbsp. l. salt;
• 5 cloves of garlic;
• 5 pieces. allspice peas;
• dill, oak leaves, cherry, horseradish - to taste.

Step-by-step preparation:

1. Peel and wash the main product by cutting off the stems.
2. Cut large pieces into 2 parts.
3. Place in a container and fill with cold salted water. Usually the solution is made in a ratio of 1 tbsp. l. for 2 l.
4. Soak the main component of the pickle for 3 days, draining the water 2 times a day.
5. Prepare the garlic by peeling it.
6. Place horseradish leaves on the bottom of the pan.
7. Place the caps and cover with leaves, add salt and spices.
8. Alternate layers until the last layer is mushroom.
9. Place gauze on top, folded several times, and then bend it using a plate and a jar of water.
10. Cover the pan with gauze and seal.

After 25 days, the pickling can be eaten, all this time the pan should remain in the refrigerator

Recipe for cold pickling of milk mushrooms directly in jars

Ingredients:

• 3 kg of milk mushrooms;
• 2 heads of garlic;
• horseradish leaves, dill, salt - to taste.

Step-by-step preparation:

1. The main component is sorted, cleaned and washed.
2. Soak it under pressure in salted cold water for a day, changing the solution twice.
3. The next day, remove from the container and place in glass jars, alternating layers with garlic and gradually adding salt.
4. If desired, horseradish and currants can be placed on top, then compacted and covered with a lid.

It is necessary to store containers with pickling in the refrigerator and start tasting after 30 days

Recipe for cold salted milk mushrooms in a bucket

Ingredients:

• 5 kg of milk mushrooms;
• 5 tbsp. l. salt;
• a pinch of sugar;
• 1 head of garlic;
• 6 laurel leaves;
• 1 tsp. allspice;
• 2 small horseradish roots.

Step-by-step preparation:

1. Wash, peel and soak the main ingredient in water for 2 days.
2. Remove it and add salt.
3. Pour some salt into the bottom of the bucket.
4. Place a layer of mushrooms on top and salt them again.
5. In the middle of alternating layers, add sugar instead of salt.
6. Fill the bucket to the top in layers, and place a plate with a load on top.
7. Peel and chop the garlic.
8. Place the main product in jars and add spices to it.
9. Roll up the lids, but not completely, and send the containers to a cool place.

After 1.5 months you will be able to eat the salted food.

Recipe for cold salted milk mushrooms in a barrel

Ingredients:

• 2 kg of milk mushrooms;
• 100 g salt;
• garlic, horseradish and cherry leaves - to taste.

Step-by-step preparation:

1. Carefully sort and wash the main product.
2. Pour salted cold water over them and leave for 2 days, changing the water 4 times during this time.
3. Peel the garlic and place it on the bottom of the barrel along with the spices.
4. Remove the caps, wash them and place them in a barrel in layers.
5. Make a bend, cover the barrel with a lid and leave for 2 days.
6. After 2 days you will need to add a new portion, as some will shrink and free up space.
7. Leave the barrel in a cool place for 1.5 months.

Salting in a barrel has an excellent taste and aroma

Cold salting of milk mushrooms for 1 kg of mushrooms

Ingredients:

• 1 kg of milk mushrooms;
• 2 tbsp. l. salt;
• dill without umbrellas, horseradish and currant leaves - to taste.

Step-by-step preparation:

1. Prepare the main ingredient by peeling and rinsing under water.
2. Separate the legs and place what is left in a convenient bowl.
3. Pour cold water over the caps and cover with a flat plate, pressing down with something heavy.
4. Keep them in a cool place for 3 days.
5. Remove the caps and add salt.
6. Lay them in a layer, put horseradish on top, and do this several times.
7. Place gauze on top and apply pressure.
8. Leave in a cool place for 25-30 days.

The pickling needs to be transferred to jars and put in the refrigerator without screwing on the lids.

A very simple recipe for cold salting milk mushrooms

Ingredients:

• 1 kg of milk mushrooms;
• 2 pcs. onions;
• 5 cloves of garlic;
• 2 tbsp. salt.

Step-by-step preparation:

1. Clean the caps and remove dirt from them.
2. Rinse them again and cut them into large pieces.
3. Pour in cold salted water and leave under pressure for 2 days.
4. Peel and cut the onion into half rings and chop the garlic.
5. Remove the pieces and cover them with the rest of the ingredients.
6. Put the pickling under pressure for a week.

This recipe allows you to enjoy the wonderful taste of pickling in just 7 days, which goes well with potatoes.

How to cold salt milk mushrooms with garlic and horseradish root

Ingredients:

• 5 kg of milk mushrooms;
• 500 g salt;
• 1 horseradish root;
• 10 cloves of garlic;
• dill, horseradish leaves, black currants, cherries - to taste.

Step-by-step preparation:

1. Sort and wash the caps.
2. Place them in a large container and fill with cool water.
3. Cover with a plate and press for 3 days.
4. Remove the mushrooms, dry and grate with coarse salt.
5. Cut the garlic and horseradish root into small pieces.
6. Transfer the caps into a barrel or basin in a layer.
7. Place the horseradish above, and then continue alternating.
8. Place clean folded gauze and leaves on top.
9. Install oppression and remove salting for a month.

Pickles are best stored in sterilized jars in a cool place.

How to cold pickle milk mushrooms with dill and garlic

Ingredients:

• 3 kg of milk mushrooms;
• 2 tbsp. l. salt;
• 5 pieces. black peppercorns;
• garlic, horseradish leaves, dill - to taste.

Step-by-step preparation:

1. Peel the mushrooms, separate the stems and place the caps in a bowl.
2. Pour water over them and leave to soak for 2 days.
3. Wash the greens and chop finely.
4. Peel the garlic and cut into small pieces.
5. Place the greens in a thick layer at the bottom of the container, and then place the mushroom layer on top.
6. Sprinkle it with garlic and salt.
7. Alternate several layers in this way, and then cover with gauze folded in 2-3 layers.
8. Leave the mushrooms under pressure for 2 days.
9. After 2 days, turn the caps over and place them under weight again.
10. Place the pickles in jars and store in a cool place.

After 14 days, pickling prepared using the cold method can be safely served.

How to cold salt milk mushrooms with horseradish and currant leaves

Ingredients:

• 1 kg of milk mushrooms;
• 4 cloves of garlic;
• 40 g salt;
• 6 pcs. allspice peas;
• currant leaves, horseradish - to taste.

Step-by-step preparation:

1. Clean, sort and wash fresh produce.
2. Trim the stems and place the caps in a container.
3. Prepare a solution of 1 liter of water, 10 g of salt and 2 g of citric acid.
4. Pour the solution over the caps and cover with something to soak. You can put a plate on top and weight the structure with a jar of water.
5. Leave the mushrooms in the water for a day. During this time, it is advisable to drain and change the water a couple of times.
6. After a day, drain the solution from the mushrooms and scald them with boiling water.
7. Cut the caps into large pieces.
8. Place garlic, pepper and leaves on the bottom of the jar, and also add salt to this layer.
9. Add mushrooms and add spices again.
10. After alternating several layers, you need to put the mushrooms under pressure and leave them in a cool, dark place for a day.
11. After this time, the pickling will be partially compacted, so you can add a few more mushrooms on top.

In a month, the pickling will be suitable for consumption.

Cold method of salting milk mushrooms for storage in an apartment

Ingredients:

• 1 kg of milk mushrooms;
• 20 g salt;
• 2 g horseradish;
• 2 pcs. peppercorns;
• 1 bay leaf.

Step-by-step preparation:

1. Wash the mushrooms, peel and place in a container.
2. Fill the caps with water for 3 days, changing the solution regularly.
3. Salt the bottom of the container, lay out the mushrooms and repeat the first layer again.
4. Set the pressure and leave for a day.
5. Place the caps in jars, alternating with spices.
6. Roll up the jars and refrigerate for 30 days.

This cold salting method will allow you to store mushrooms in the refrigerator.

How to cold pickle milk mushrooms with herbs

Ingredients:

• 1 kg of milk mushrooms;
• dill and salt - to taste.

Step-by-step preparation:

1. Peel, wash the mushrooms and separate the caps, which will be useful for making pickles.
2. Remove all dirt from the caps and immerse them in cold water for 10 hours.
3. Remove and wash the mushrooms.
4. Place dill umbrellas on the bottom of the container, and then place the caps on top, adding salt evenly.
5. Place dill leaves on top and add plenty of salt.
6. Create pressure and leave for 25 days.

The mushrooms taste salty, crispy and tender

Cold salted milk mushrooms without spices

Ingredients:

• 5 kg of mushrooms;
• 1 glass of salt.

Step-by-step preparation:

1. Prepare the mushrooms by washing and peeling.
2. Separate the caps from the stems and fill them with water for 3 days.
3. Cut the mushrooms into large pieces and add medium-sized salt crystals.
4. Place under pressure for another 3 days.
5. Transfer the caps to jars and pour in the juice that was released after holding the salted caps under pressure.

A simple recipe does not require the use of spices and herbs, but the pickling turns out crispy and tasty

Cold salting of black milk mushrooms for the winter

Ingredients:

• 1 kg of black milk mushrooms;
• 2 g citric acid;
• 15 g salt;
• dill, laurel leaves, horseradish and currants - to taste.

Step-by-step preparation:

1. Sort, wash and clean the ingredients.
2. Cut off the stems and leave the caps, soaked in cold water with the addition of citric acid and salt, for 2 days.
3. Wash them after 2 days.
4. Place leaves, dill and pepper on the bottom of the container.
5. Place the next layer of mushrooms and add salt.
6. Apply heavy weights and leave for 6 days.
7. After 6 days, change the load to a heavier one and leave it like that for 45 days.

Delicious cold pickling will go perfectly with any side dish

How many days are milk mushrooms cold salted?

Cold pickling times vary from 7 to 45 days. It all depends on the method of preparation and the ingredients used in the process. Typically, mushrooms are kept under pressure for about 30 days. In a month, they manage to be saturated with the aromas of fragrant ingredients and become crispy and tasty.

Storage rules

It is recommended to keep containers with cold pickling in a fairly cool room. A pantry, balcony or basement is suitable for such purposes. If the jars are not tightly covered, then they are suitable for storage in the refrigerator in the apartment.

Conclusion

Cold salted milk mushrooms are a tasty preparation that is appropriate at any time. If you pickle it at the beginning of autumn, it will be just ready for the festive New Year's table.

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