Salting dry milk mushrooms (white milk mushrooms) at home for the winter

In the fall, they begin to store not only berries, fruits and vegetables for the winter. Mushroom pickers take special pleasure in going into the forest on a “quiet hunt” to pick up mushrooms. The fruiting bodies are pickled, dried and various dishes are prepared from them. Milk mushrooms, of which there are many types, are especially popular for pickling.And if porcini and black mushrooms have a rather bitter milky juice, due to which they require long-term soaking, then dry milk mushrooms, also called white milk mushrooms, are valued precisely for their lack of bitterness. At the same time, you can salt dry milk mushrooms for the winter according to a variety of recipes.

Dry milk mushrooms, salted for the winter, are one of the most delicious cold appetizers

Is it possible to salt dry milk mushrooms?

Despite the fact that dry milk mushrooms are considered inedible mushrooms abroad, in Russian-speaking countries they have established themselves as one of the most delicious representatives of the mushroom kingdom, but provided that the fruiting bodies have been properly processed. And canning is considered the best way to prepare white dumplings. Therefore, salting dry milk mushrooms is not only possible, but even necessary.

Secrets of salting dry milk mushrooms at home

In fact, the method of salting dry milk mushrooms is not as important as their pre-treatment. And even with the most complex recipe with the addition of various herbs and spices, improperly processed mushrooms can turn sour or have an unpleasant aftertaste. Therefore, this process requires a lot of attention.

The quality of preservation also depends on what mushrooms were taken. The most delicious pickling is obtained from young fruiting bodies, which have tender, brittle flesh and have not yet had time to absorb a large amount of toxins.

After collecting the fruiting bodies, they are thoroughly cleaned of dirt and dried leaves. Then the mushrooms are immersed in water, and the remaining soil is removed from the surface of the cap and stem using a soft brush. Rinse well again under running water.

Is it necessary to soak dry milk mushrooms before salting?

Unlike ordinary milk mushrooms, which have milky juice, white milk mushrooms do not have it.Therefore, these mushrooms are often attacked by insects. Despite the fact that there is no bitterness in the fruiting bodies, it is still necessary to soak them before salting.

How and how much to soak dry milk mushrooms before salting

Dry milk mushrooms are soaked in cold water for at least 3 days. This procedure helps remove toxic substances from the fruiting bodies. To prevent the mushrooms from souring during soaking, the water needs to be changed every 3-4 hours.

Some mushroom pickers even recommend soaking for at least 5 days to completely rid the milk mushrooms of toxins.

How to prepare brine for dry milk mushrooms

When salting dry milk mushrooms using the cold method, brine preparation is extremely rarely required. But if the mushrooms have released very little juice under pressure, then you can top up the jar. To do this, prepare brine in a ratio of 1 tbsp. l. non-iodized salt per 1 liter of water. The process itself consists of the following steps:

1. Pour the required amount of water into the pan and place it on the stove.
2. Add salt in a ratio of 1 tbsp. l. for 1 liter of water.
3. Bring to a boil and remove from heat. Allow to cool completely.

If desired, you can add spices and bay leaves.

How much dry milk mushrooms are salted?

Dry milk mushrooms, like all mushrooms, should not be consumed immediately after pickling. After all, they must be fully saturated with brine and salt. But the salting time may vary depending on the recipe. On average, you can try mushrooms after pickling after 25-35 days.

How to salt dry milk mushrooms in a cold way according to the classic recipe

Salting dry milk mushrooms in a cold way allows you to get a very tasty snack.The peculiarity of this method is that the mushrooms turn out quite crispy.

For the classic recipe for cold pickling, you only need white dressing and salt. It must be used non-iodized. The quantity directly depends on how many mushrooms are supposed to be salted.

Step-by-step actions:

1. Dry milk mushrooms are sorted out, thoroughly washed and soaked for 3 days, and the water is constantly changed.
2. The soaked mushrooms are dipped in salt one at a time and placed upside down in an enamel pan. This procedure is performed with all fruiting bodies.
3. After placing the milk mushrooms in the pan, cover them and place them under a press.
4. Place in a dark and cool place for 10 days. During this time, the mushrooms should release juice.
5. After 10 days, dry milk mushrooms are transferred to sterile jars. They are hermetically sealed and sent to the cellar for storage.
6. The mushrooms will be ready for consumption in approximately 30 days.

Cold salted dry milk mushrooms are suitable for preparing first and second courses, salads, and also as an independent snack.

How to pickle dry milk mushrooms in Altai style

Salting white mushrooms in Altai style is an excellent solution if you haven’t collected very many mushrooms. This method will allow you to get a tasty and appetizing snack. For preparation you will need:

• dry milk mushrooms – 10 kg;
• salt – 400 g;
• dill (greens and umbrellas) - to taste;
• garlic – 5-6 cloves;
• peppercorns – 30 pcs.;
• cloves – 10 buds.

Cooking method:

1. The main ingredient is washed and sorted. Leave to soak for about 3 days, be sure to change the water.
2. After soaking, the loads are washed again and all the water is allowed to drain. After which they begin to be placed in the prepared container (you can use a plastic container).
3. Spread plenty of salt, herbs and spices on every third layer of mushrooms. So they alternate until the end.
4. Having filled the container, place the pressure circle and weight. If the press is of the required strength, then after 2 days the pressure circle will be completely covered with brine.
5. After the brine appears, the container with mushrooms is sent to a cool place, covered with a towel.
6. The milk mushrooms will be completely ready after 30 days.

Dry milk mushrooms in Altai style can be salted directly in glass jars

How to salt dry milk mushrooms with cherry and currant leaves

Milk mushrooms turn out to be very fragrant and pleasant to the taste if you add a few currant and cherry leaves when salting.

Ingredients:

• dry milk mushrooms – 4 kg;
• coarse salt - 200-250 g;
• 20 cherry and currant leaves.

Salting stages:

1. Milk mushrooms are prepared, cleaned and soaked for up to 5 days with changes of water.
2. The container is poured with boiling water and half of the cherry and currant leaves are placed on the bottom, sprinkled with plenty of salt.
3. Mushrooms are alternated in layers with salt so that the layer of toppings is at least 5 cm.
4. Place clean natural fabric on top, then cherry and currant leaves. They put you under oppression.
5. After 5-7 days, the fruiting bodies will settle and release juice; they can then be transferred to sterile jars.
6. After another 30 days, the appetizer can be served.

Currant and cherry leaves make the snack more aromatic and its taste brighter

Cold salting of dry milk mushrooms with garlic and herbs

Dry milk mushrooms, cold-salted with garlic and herbs, taste very pleasant and at the same time turn out crispy. And for this process you will need:

• mushrooms;
• coarse salt (3-5% by weight of mushrooms);
• horseradish root and leaves;
• garlic;
• peppercorns (allspice and black);
• greenery.

Salting process:

1. Dry milk mushrooms are thoroughly washed with a brush, soaked for 3 days, and the water is constantly changed.
2. Take an enamel pan and pour boiling water over it.
3. Begin to layer the mushrooms into the pan, rubbing each one with salt.
4. Chopped garlic, peppercorns and horseradish root are placed between the layers. Alternate in this way until the container is filled.
5. Cover the top with cotton cloth folded in 2-3 layers, horseradish leaves and herbs are placed on top. They put it under pressure and put it in a cool, dark place.
6. As soon as the mushrooms have shrunk (this should happen in 5-7 days), they are transferred to sterile jars, closed and stored in the cellar. After 25-30 days, the appetizer can be served.

The finished pickling will certainly delight you with its appetizing garlic aroma and delicate taste.

How to pickle white pork belly with horseradish leaves and dill

Salting white mushrooms with horseradish leaves and dill is almost identical to the previous recipe. But in this case, certain proportions are presented, which will simplify the process for those who are just learning how to prepare preserves for the winter.

The ingredients are taken based on 5 kg of peeled and soaked dry milk mushrooms. And this amount will require the following components:

• coarse salt – 250 g;
• 5-6 peas of allspice and black pepper;
• 6 bay leaves;
• 2-3 leaves of horseradish;
• dill - 1 bunch.

The process itself consists of the following steps:

1. The loads are thoroughly cleaned, washed and immersed in clean cold water for 2-3 days (the liquid must be changed periodically). It is better to cut off the stems of mushrooms.
2. Prepare an enamel pan and pour boiling water over it.Horseradish leaves, dill, bay leaf and pepper (half of the total quantity) are placed on the bottom.
3. Dry milk mushrooms are placed in layers on top, caps down. Sprinkle each layer evenly with salt.
4. Greens, peppers, bay leaves and horseradish are again placed on top.
5. Cover the top with gauze, place a weight and place in a cool place until the mushrooms are completely set.
6. As soon as the loads have settled and released enough brine, they are sent to the cellar. They will be ready for use in a month (30 days).

Mushrooms with dill and horseradish leaves are very piquant

How to salt white mushrooms in a barrel

If the collection of white loads is successful, then a large harvest can be pickled in a barrel. For such preservation it is not recommended to use spices and garlic, then it will delight you with a rich and bright mushroom taste. To prepare 10 kg of dry milk mushrooms, you should take 2-3 tbsp. coarse salt.

Stages of salting in a barrel:

1. Freshly picked mushrooms are washed well, cleaned and left for 3 days, constantly changing the water.
2. During this time, a wooden barrel is prepared. It also needs to be filled with water for 2 days so that the wood swells and does not absorb the juice of milk mushrooms.
3. Then lay the mushrooms on the bottom of the barrel in a 6 cm layer, caps down (the stems can be cut off).
4. Sprinkle generously with salt on top of the mushroom layer. This is repeated until the barrel is full.
5. The last layer is sprinkled with more salt and covered with natural fabric folded in 2-3 layers. A wooden circle is placed on top and oppression is placed.
6. After 4-5 days, the loading will settle and the juice will release; the barrel is removed to a cool place. The mushrooms will be ready only after 30-45 days.

Salted milk mushrooms in a barrel are one of the most delicious preparations with a bright and rich taste

How to pickle dry milk mushrooms for the winter so that they are white and crispy

Eating salted mushrooms is a pleasure, but it is doubly pleasant if the milk mushrooms are like fresh ones - white and very crispy. This is exactly how the toppings turn out if you salt them according to this recipe. It will require:

• 1 kg of fresh dry milk mushrooms;
• 2-4 cloves of garlic;
• black currant leaves - 4-6 pcs.;
• bay leaves - 2-3 pcs.;
• 10 buds of cloves;
• 7-8 peppercorns;
• 50 g coarse salt;
• 2 tbsp. l. Sahara;
• water – 1 l.

Marinating process:

1. The mushrooms are washed, cleaned and soaked for 2 days (the water must be changed).
2. After soaking the mushrooms, begin preparing the brine. Pour water into a pan, add salt and add bay leaves and peppercorns. Bring the marinade to a boil, remove the heat and simmer for about 5 minutes.
3. Take a jar of 500 or 700 ml. Pour 2 tbsp into the bottom. l. Sahara. Lay out the mushrooms and tamp lightly.
4. Place garlic, currant leaves and cloves on top. Pour hot marinade over everything.
5. Seal tightly and leave in a cool, dark place. You will be able to try mushrooms in 25-30 days.

Crispy mushrooms will appeal to guests and household members

Salting dry milk mushrooms for the winter in jars

The recipe for pickling dry milk mushrooms in a jar will be useful for those who for the first time decided to try themselves as a mushroom chef. This preparation can be made in small quantities. In any case, the result will please you.

For preparation you will need the following ingredients:

• dry milk mushrooms;
• salt;
• Dill seeds.

Step by step execution:

1. Mushrooms are thoroughly cleaned and soaked. They need to be allowed to stand in water, changing it periodically, for about 3-5 days.
2. When the soaking period has passed, pour in water and open the containers in a colander to drain all excess liquid. If there are a lot of them, then it is better to put them in double gauze, tie the ends and hang them.
3. While the water is draining, prepare the jars. They must be sterilized. Then dill seeds and salt are placed on the bottom.
4. Mushrooms are placed on top. Alternate again with dill and salt until the jar is full.
5. With a light pressure of a finger, the mushrooms are thrombosed, fixed in this state with the help of hard dill stems, placing them crosswise.
6. Close the jar with a nylon or polyethylene sterile lid.
7. So, pickled mushrooms should stand in a cool place (refrigerator or cellar) for at least 40 days. After which they can be eaten.

The toppings according to this recipe in a jar turn out amazing, in their own juice

How to salt white mushrooms using dry salting without brine

The dry method of salting white mushrooms is also one of those that can be chosen for a small amount of mushrooms. The fruiting bodies themselves are rich in taste and quite crispy, and thanks to the abundance of salt, they release enough juice, so no additional brine is required.

Ingredients:

• white loads – 2.5 kg;
• medium grind salt - 200-250 g;
• 4-5 cloves of garlic;
• horseradish root – 100 g;
• cherry leaves – 10 pcs.;
• 7 peas of allspice.

Cooking method:

1. White loads are prepared, washed, cleaned and soaked for 3 days, changing the water 2-3 times a day.
2. Prepare the container. It is advisable to sterilize it if using glass jars, or pour boiling water over it if using an enamel bucket or pan.
3. Mushrooms are thoroughly coated with salt and placed on the bottom of the container.Peeled garlic cloves, chopped horseradish root, cherry leaves and peppercorns are placed on top of the topping layer. So alternate layers until the container is filled.
4. The last layer is generously sprinkled with salt. They put it under pressure and put it in the refrigerator.
5. After 30 days, dry milk mushrooms can be tried.

Dry salted white pods remain crispy and very appetizing

How to salt dry milk mushrooms: a simple recipe without spices

You can salt dry milk mushrooms without adding spices using the following simple recipe. It will require:

• mushrooms – 10 kg;
• coarse salt – 0.5 kg.

Sequencing:

1. First, the loads are washed, cleaned and soaked for 3-5 days.
2. Then they are placed in prepared containers, each layer is sprinkled with salt.
3. Cover the mushrooms with a cloth and place a wooden circle. They put oppression on top.
4. Within 5-7 days, dry milk mushrooms will settle and decrease in volume by 1/3. You can add a new portion of mushrooms.
5. White podgruzki are salted for 35 days, after which they can be tasted.

When salted in a simple way, dry milk mushrooms do not lose their natural aroma and taste

How to pickle dry milk mushrooms for the winter in large containers

Salting white mushrooms in a large container is a solution for those who simply adore mushrooms and various dishes made from them. And the method itself is not particularly complicated and does not require any special culinary skills.

To preserve 10 kg of fruiting bodies you will need:

• non-iodized salt – 500 g;
• garlic cloves – 5-10 pcs.;
• cherry leaves - 3-4 pcs.;
• currant leaves – 3-4 pcs.;
• horseradish - 1 leaf;
• black and allspice – 10 peas;
• clove buds – 2 pcs.;
• dill - to taste.

Preparation steps:

1. Clean white loads are soaked for 5 days.
2. Transfer them to several layers of gauze and allow all the liquid to drain.
3. Fill the bottom of an enamel pan or bucket with fruiting bodies (you can use food-grade plastic). Sprinkle generously with salt on top. They alternate this way until the container is filled.
4. The last layer is covered with salt. Then they put the cloth and garlic, pepper, cloves, and herbs on top. They install a pressure circle and a press.
5. Leave to salt for 35-40 days. During the pickling period, the mushrooms will settle and release abundant juice.

This method of pickling is suitable if the mushroom harvest is large

Storage rules

There are no special rules for storing salted dry milk mushrooms. They are also recommended to be stored in a cool, dry and dark place.

If preservation is carried out in glass jars, then they must be sterilized and preferably closed with special metal lids.

Salted mushrooms in a barrel must be covered with brine, and during storage the conditions for keeping them must not change, otherwise the top layer of mushrooms will become moldy.

After pickling, mushrooms are considered ready after a month, but their shelf life does not exceed 1 year. Therefore, you should not prepare white podgrudki in large quantities, but it is better to make a new batch every year.

Conclusion

Salting dry milk mushrooms is not a complicated process and does not require any special knowledge. Even a novice cook can do such preservation, of course, provided that all requirements for preparing mushrooms are met.

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