The best appetizer on your table: how to pickle white milk mushrooms. How to properly collect and pickle milk mushrooms - several proven methods

In the midst of the mushroom picking period, the question of their further processing always arises. I would like to turn these gifts of forests and fields into a real culinary delicacy, an excellent snack and decoration for any table. Here are several options for preparing white milk mushrooms for the winter. Pickling is the best option for this type of mushroom.

Hot way

This is one of the fastest ways. Here's how to pickle Hot salting is not difficult. You should start with careful processing of mushrooms. Since they are usually collected in forests, they come across a lot of garbage: twigs, leaves and soil. All this must be removed and the milk mushrooms washed with water. Next, remove a thin layer of skin from the caps. After this, you need to soak the mushrooms in water for about 4 hours. During this time, it is necessary to change the water several times.
These mushrooms have some bitterness and it should go away.

Next, boil the milk mushrooms for 20 minutes, adding salt to the water. Then drain the broth and add a new portion of warm water. Boil for about 10 minutes. The process of boiling before allows you to speed up the pickling. The finished mushrooms should settle to the bottom of the pan. Now let them cool a little, and at this time we prepare the jars. Next, put the milk mushrooms in jars, sprinkling them with salt. We also use chopped garlic, bay leaves, dill, peppercorns and other spices. You can also cook white ones in a saucepan and have the same recipe. You just need to put pressure on top. Every other day, after keeping the mushrooms at room temperature, we send them to a cooler place. After another day you can eat them.

Cold way

This is a longer cooking option, but no less effective, because you get very tasty white milk mushrooms. Salting is carried out using the following products: one kilogram of mushrooms, three large spoons of salt (iodized), several cloves of garlic, dill umbrellas, several cherry leaves and peppercorns. We start with preparing the milk mushrooms. We go through them, removing damaged, wormy and old ones. Remove debris and rinse with water. It is better if all the mushrooms are approximately the same size, then they will be salted evenly. Therefore, we cut large specimens into pieces. We take suitable dishes (enamel). The size depends on the number of mushrooms and other ingredients. Place the mushrooms in a container and cover them with one handful of coarse salt. Then fill with cold water and soak the mushrooms for about two days. You need to change the water three times a day, but do not add salt. In this way we remove bitterness. When the soaking process is over, you need to take a pickling dish and line the bottom with horseradish leaves. Next, place the milk mushrooms caps down in a thin layer. Place all the spicy leaves, garlic and pepper on top. So we continue layer by layer. Cover the top with clean gauze, place a wooden weight and weight. You can also add white milk mushrooms to this dish. Salting lasts 20-30 days. Then the mushrooms can be placed in clean jars and closed. If there is not enough brine during the salting process, then a heavier load should be placed. Excess brine is drained. If the mushrooms are very salty, then they are soaked before eating.

Mushrooms

Description

You need to store ready-made salted milk mushrooms in jars, but it is not recommended to pickle them even in brine, because in this case the fermentation process in the mushrooms will be weakened and they may become slippery. This will definitely happen due to the inability to crush the mushrooms with a load. When salting milk mushrooms coldly in a large bowl, it is much easier to carry out all the necessary manipulations and control the release of juice.

Ingredients

Steps



To prepare this preparation for the winter, milk mushrooms must be freshly harvested. Sort through the mushrooms, discard all those specimens that cause you doubt. You should be wary of the presence of wormholes and various types of rot. Clean the milk mushrooms from any remaining soil, rotted leaves and cobwebs. After this, rinse them in plenty of water at room temperature, and if necessary, scrub heavily soiled areas with a brush. Trim off any unsightly bulges on the legs. Remove accumulated debris in the porous structures of the caps by rinsing in warm running water of medium pressure. Wash and dry all the greens and peel the garlic. After washing, all mushrooms should look like the mushrooms in the photo. Prepare an enamel pan or bucket, or better yet a ceramic barrel, where you will place clean mushrooms with their caps down.



Rinse the bowl in clean water with baking soda, rinse and dry by inverting over the sink. At the bottom of the container, place a few horseradish leaves and some peeled garlic, which you can cut into slices if desired. Place two or three bay leaves on each layer of mushrooms. Salt the last row of milk mushrooms a little more than all the others, then place the remaining garlic on it. Cover the mushrooms with more dill. If desired and possible, add black currant and garden raspberry leaves along with dill. Cover the milk mushrooms in the container with a clean and dry flat plate, and then place a bottle filled with clean water on top of it, or place any other clean, heavy object that does not absorb liquid. There is no need to add water. The mushrooms will release juice in the required amount.



Leave the mushrooms in this position for a month. It is advisable to place them in a cool room. Check the mushrooms periodically when pickling. Mold may form on the surface; this is considered normal during salting. In this case, the top layer of mushrooms will be unsuitable for food. To avoid this, place a piece of clean gauze, folded several times, under the plate. If necessary, change the fabric, placing a new piece in place of the removed cut.



After a month, you can take a sample from cold-salted milk mushrooms. We guarantee they will taste finger licking good! Place the prepared mushrooms, packing them tightly, into clean and dry jars and fill with salted juice. There is no need to permanently cover such mushrooms. Nylon ones will be enough. Store the workpiece for six months in a cool room. Serve the salted milk mushrooms chilled, generously sprinkled with aromatic sunflower oil. Dill and onions, cut into half rings, will highlight the amazing taste and add zest to the prepared salted milk mushrooms.



Bon appetit!

Salting and pickling milk mushrooms in the winter: many simple and straightforward recipes. Delicious recipes for salting and marinating milk mushrooms.

Autumn is a magical time with many gifts, one of which is mushrooms. No matter how the industrial cultivation of mushrooms develops, they cannot compare with the tasty and aromatic mushrooms collected in the vast expanses of our multifaceted homeland. This article is devoted to harvesting milk mushrooms in winter. Regardless of whether you are a young housewife or have been storing mushrooms in the winter for many years, we guarantee that you will definitely find an interesting new recipe in this article.

Young housewives do not like milk mushrooms, since they are quite a lot of work, and they also need to be soaked to remove bitterness. But we will tell you how to process a large number of milk mushrooms in a short time and do it with minimal cost. There are two methods of preparation, we recommend trying both options and using the one that suits you.

To begin with, be sure to sort out the mushrooms, add the elastic and fresh ones, but it is better to immediately discard the spoiled, rotten and wormy ones. There is an opinion that they can be cut off and put into action. Yes, you can, but not during the winter months. It is better to prepare the trimmed ones immediately for the table.

Now wash each mushroom under running water, washing away dirt and sand, and place the milk mushrooms in a pan or bucket in which you will soak.

For two days, change the water 3 times a day to fresh water, then rinse the mushrooms again and you can move on to canning.

The second method says that after sorting the milk mushrooms, immediately send them to soak for 2 hours, and then rinse them under running water and send them to soak for two days.

Important: milk mushrooms are often confused with poisonous mushrooms, so if you are new to mushroom picking, go pick with an experienced mushroom picker. If there was at least one poisonous mushroom in the basket, the entire basket must be thrown away! Remember - life is more valuable than any delicacy, so don’t risk it.

Cleaning the milk mushrooms is the next important step after soaking. Remember that mushrooms are difficult for the stomach to digest and any improper processing can result in a hospital bed. Therefore, it is important to carefully process each mushroom.

Cleaning milk mushrooms is simple - use a stiff brush and running water to rinse the brush. We clean both the caps and the stems. A toothbrush or the hard side of a washcloth is perfect for the job; take something that you don’t mind throwing away after use. Cleaned milk mushrooms are completely white. In addition, do not forget to first remove the mucus from the black milk mushrooms and then clean them until they are white.

But if you have dried milk mushrooms, just soak them for 30 minutes before cooking, and there is no need to clean them further!

Important: after soaking, take out one mushroom, break it off and try a piece; if it doesn’t taste bitter, you can move on to the next step.

How and for how long to cook milk mushrooms before salting?

Despite the fact that almost all recipes begin with boiling brine and then boiling mushrooms in it, for safety it is recommended to immerse any wild mushrooms after cleaning in boiling water and cook for 15 to 30 minutes. For milk mushrooms after soaking, 15 minutes will be enough.

Recipe for brine for milk mushrooms for 1 liter of water

The classic recipe for preparing milk mushrooms for pickling says: per liter of water you need 2 level tablespoons of salt, and 3 peas of allspice and black pepper; for those who love spicy flavors, you can add dried natural seasonings, which include dried vegetables, roots, and herbs.

After the brine has boiled, you can put the milk mushrooms into the pan.

Using this recipe, you can prepare salted mushrooms both for the winter and in a week. This recipe is also considered an express method. We will need dishes with holes in the bottom; a medium saucepan with a juice evaporator or any other pan with a colander bottom is especially suitable.

We take the mushrooms, wash them, clean them, boil them for 10 minutes (pre-cook them to remove harmful substances from the mushrooms), put them in a pan with holes in the bottom, place a plate on top and press down to squeeze out excess liquid. Please note - the storage location is a cellar or refrigerator.

We take out the mushrooms and lay out the first layer - sprinkle with salt and so on layer by layer until the container is completely filled. If desired, add spices to each layer. We put pressure on top and send it back to a cool place for another three days.

After this, we transfer the milk mushrooms into jars and close them under a nylon lid, storing them in the refrigerator or cold cellar.

Cold salting of white and black milk mushrooms for the winter: step-by-step recipe

The cold recipe is valued for its simplicity, but it requires spending more time, albeit passive, but somewhere in your kitchen there will be a container of mushrooms.

• We clean the milk mushrooms, wash them, clean them, soak them, boil them as usual for 15 minutes;
• Cut into pieces or slices, depending on what you like best;
• Fill it with water and put it under pressure in a cellar or a cold place for a week;
• We change the water once a day, a total of 7 times a week;
• Drain the water and inspect the mushrooms again, discard or trim any spoiled ones;
• Now we prick one layer of mushrooms into a bowl, add salt, the next layer and salt again. To the top. We place the oppression and turn it over once a day, not forgetting to return the oppression to its place. At this time, the mushrooms release their juice and are actively salted in a cool place;
• On the third day, we sterilize the jars and put milk mushrooms in them, close them in any way, you can even put them under plastic and put them in the cellar.

This method will require much less time, but you will have to work harder than with cold salting. So, wash and re-sort the mushrooms, peel and soak them, and then put them in an enamel pan or basin and cook for 30 minutes. Remove the mushrooms and place them on a large platter in one layer.

Prepare the brine: per liter of water 2 tbsp. spoons of salt, a mixture of peppers, herbs to taste. The water boils and boils for 2-3 minutes.

Add the cooled milk mushrooms from the tray to the brine (so that they have time to cool), and add a horseradish root and a clove of garlic for piquancy.

Place in a colander and place under pressure in an enamel pan. The extracted juice from the mushrooms should cover the top layer of mushrooms by 1 cm, but if there is not enough juice, add the brine from the milk mushrooms. In this form, we put it in the refrigerator after cooling, or we take it to the basement. You just have to remember about them in a month, because they will need to be taken out of the pan and moved into jars.

Often, having gone to collect milk mushrooms, we return with other mushrooms. In this recipe, we propose to pickle mushrooms and milk mushrooms together and treat your family to a delicious assortment.

Mushrooms must be re-sorted, removing previously damaged mushrooms, then peeled and washed. Pour in cold water and let it soak to remove the bitterness for three days, remembering to change the water every day.

Next, rinse under running water and place the layer in an enamel pan, sprinkle salt and chopped seasonings evenly on it: horseradish roots, parsley, parsnips, ground pepper mixture, dried parsley and dill. Add another layer and sprinkle again, and so on layer by layer. After laying the last layer, sprinkle with salt and spices, place the plate so that it completely covers the mushrooms, but does not come into contact with the pan (with a gap of 3-5 mm). We install the oppression and leave it like that for a month. Additionally, you can layer the mushrooms with oak, cherry and currant leaves. The effect is like a barrel.

After a month, remove the mushrooms and put them in jars, since the brine (juice) will gradually evaporate and they will dry out.

Milk mushrooms with saffron milk caps complement each other and form a delicious ensemble. As usual, the mushrooms must be washed, peeled, soaked and large mushrooms cut into two parts. The most delicious assortment cut into slices. After this, the mushrooms are discarded in a colander to drain the juice.

In the meantime, prepare the brine in the usual way, but with leaves and roots of horseradish, parsley, parsnip root, pepper mixture and oak leaves.

After the brine boils, throw the mushrooms into it and cook for 20 minutes so that the brine smolders and does not boil. Place the mushrooms in a colander for a few minutes and transfer them to sterile jars. Roll it up and place it in a blanket until it cools completely.

We put it in the cellar or refrigerator for the whole winter.

We clean the milk mushrooms, wash them and set them to soak for two days; for these two days we send the russulas to the cellar; on the third day, wash them in the same way and set them to soak all together for a day. Rinse under running water on the fourth day and add to boiling brine prepared according to the standard recipe. Cook for 25 minutes and pour hot with a small amount of brine into sterile jars. Roll up and wrap in a blanket for 3-4 hours until completely cooled, move to a cold cellar.

Feature: when sorting mushrooms, divide them into three parts, according to size. Salt also separately. Whole small mushrooms for the holiday table, cut medium ones in half for salads, chop large ones into slices for pies and other pastries.

Poplar, aspen and spruce milk mushrooms are distinguished by their neutral taste and less bitterness. To pickle them, it is best to use the hot method, and also add garlic or pepper to the pickle for spiciness and piquancy.

So, after you bring the milk mushrooms home, immediately fill them with water and then go and rest for an hour from the road. After an hour, wash and clean the milk mushrooms, remove the sticky part of the cap and rinse again with running water. If necessary, cut and discard any spoiled ones.

Fill with cold water and put in a cool place for two days, since they are less bitter, they can be soaked a little less.

On the third day, put the brine on the stove, and while it boils, wash the mushrooms again. Place milk mushrooms into boiling brine and cook in it for 20 minutes. Meanwhile, sterilize the jars and lids. Pour the mushrooms with a small amount of brine and roll up. Place in a warm place until it cools completely and hide in the cellar.

The yellow milk mushrooms arrive closer to late autumn, when the rest of the milk mushrooms are already leaving. The fruit is fleshy, juicy and has excellent taste. It is absolutely not suitable for cold salting.

Upon arrival home, you should immediately fill them with cold water; if there is ice, you can add a little ice to the water. This way the yellow milk mushroom will open up in a special way. After 30-40 minutes it can be sorted, washed, cleaned and refilled with cold or ice water and sent to a cellar or other cold place for three days.

Remove, rinse, add boiling brine and cook for 30 minutes so that the brine smolders and does not boil. Pour into jars and order. Put it in the cellar.

But that's not all! Cover several jars with lids, but not plastic, and refrigerate for 3 days. After this time, you can enjoy lightly salted yellow milk mushrooms.

Despite the fact that the pickling process is more harmful than pickling, and it appeared not so long ago, nowadays most people are accustomed to pickled mushrooms and prefer pickling. Let us remind you that pickles can be given to children as soon as you switch them to adult food, but with marinades it is better to wait until they are 6-7 years old.

Preparing for marinating is exactly the same as for salting, so let’s move on to the recipe straight away.

Pour the already soaked milk mushrooms with water and cook for 15 minutes. Drain the water and place in a colander.

Prepare the brine: for 1 kg of milk mushrooms we need 1 liter of water, 6 tbsp. spoons of vinegar 9%, 2 tbsp. spoons of salt and the same amount of sugar. Thanks to sugar, the milk mushrooms are crispy and tender. Cook the brine with all the ingredients except vinegar.

Pour the milk mushrooms into the boiling brine and cook for 15 minutes, removing the foam. Pour milk mushrooms with a small amount of brine into a sterile jar, add vinegar and immediately roll up the lid. We put the bottom down and wrap the jars. We store it in the pantry; a cool room is no longer so important when there is vinegar in the seams.

The cooking process is identical, but the brine is a little different, we will describe exactly that. For the brine we will need: for 1 kg of milk mushrooms we will need 1 liter of water, 7 tbsp. spoons of vinegar 9%, 2 tbsp. spoons of salt and 3 tbsp. spoons of sugar, peppercorns, bay leaf, 2 cloves of garlic and a currant leaf per liter jar.

We cook the brine without vinegar, when we pour the milk mushrooms into the jar: into each liter jar we send 2 cloves of garlic, a spice leaf and a few peppercorns. Pour in vinegar and roll up.

Preparing for seaming milk mushrooms in the usual way.

For 4 kg of peeled milk mushroom we will need:

• 5 liters of water
• A spoon of lean butter;
• 6 large onions;
• 4 laurel leaves
• 10 assorted peppercorns;
• 100 gr. Sahara
• 100 gr. salt
• 100 gr. vinegar 9%
• 750 ml tomato paste

Chop the mushrooms into slices or cubes and place them in boiling water. Remove foam and cook for 15 minutes. Place in a colander and let the water drain.

At the same time, put a frying pan on the stove, pour a spoonful of oil and fry the onion rings until it turns slightly golden, add sugar and fry for another 2-3 minutes.

Add the mushrooms to the onions, and if you don’t have a large frying pan, transfer them to a roasting pan or a thick-bottomed pan and continue frying, adding spices.

After frying the mushrooms for 10 minutes, add tomato paste and continue to simmer for another 10 minutes.

Add vinegar, mix and turn off the komorka. Place in sterile jars and seal. We wrap it in a blanket, let it cool and put it in the cellar.

Video: Quick hot salting of milk mushrooms

We first wash, clean and soak the milk mushrooms for three days. After this, wash them under running water and place them in a saucepan with the caps facing up; each layer is sprinkled with salt at the rate of 30 grams per 1 kg of soaked mushrooms.

Periodically (every 2-3 layers) add spices: laurel, oak, cherry, currant leaves, ground pepper, grated dry roots and herbs.

Having added up to a third, pour in mineral carbonated water so that the top layer is not covered, and continue adding until the pan is 2/3 full, again pour in mineral water and fill completely. Pour water again so that the last 2 layers are not covered with water.

We place a plate and press on top of it, wait an hour, if the water and juice do not cover the edges of the plate, and accordingly the top layer of mushrooms, add a little more mineral water to cover.

After a week it can be served; the total storage time in the cellar or refrigerator is no more than 60 days. After 20 days, transfer to jars and cover with lids to prevent the brine from evaporating.

For pickling, it is recommended to choose young, elastic mushrooms. If, when soaked in non-salted water, the milk mushroom darkens significantly, it means that it is old and not suitable for pickling. But darkening during salting is a natural process of some types of milk mushrooms. If you want to get light milk mushrooms, we recommend marinating them.

Of course, in most cases we pickle and salt in the winter, but you still want to try the mushroom delicacy right away, especially with a large family circle, which most often gathers in the summer and early autumn. Lightly salted milk mushrooms can be tried a week after hot salting, and a month after cold salting; pickled milk mushrooms can be opened after 3-5 days.

How to store salted milk mushrooms after pickling?

After the milk mushrooms are completely salted, they need to be transferred to glass jars and sealed with metal or plastic lids. The essence of further storage is to prevent the liquid from evaporating from the milk mushrooms.

Video: A delicious salting recipe for milk mushrooms

Video: Recipe for salted canned mushrooms for the winter without botulism

Fragrant crispy milk mushrooms will decorate your everyday and holiday table. You can prepare them in the fall in different ways. In many homes, they make salted milk mushrooms for the winter: this preparation method is quite simple and allows you to emphasize the taste of crispy mushrooms with a noticeable cone-shaped cap. However, they will be a tasty snack only if they are salted correctly.

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If you do not follow the rules for preparing them, you can end up with poison instead of an appetizing snack.

• It is strictly forbidden to collect mushrooms growing in environmentally unfavorable areas, near enterprises, or along highways.
• Before salting, you need to sort the milk mushrooms thoroughly, cutting out damaged, worm-eaten areas, and if the mushroom is completely damaged, throwing it away entirely. At the same time, you should clean the mushrooms from forest debris. The most contaminated areas can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning milk mushrooms from debris and washing, it doesn’t hurt to immediately cut them in the same way as required in the recipe: either cut into 2-4 parts lengthwise, so that each of them has a stem and a cap, or cut off the stems, leaving only the caps. Thrifty housewives do not throw away the remaining legs, but make mushroom caviar from them.
• The next stage is soaking the milk mushrooms. You cannot skip it, otherwise they will remain bitter. To soak, they are poured with cold water so that it completely covers them. The mushrooms will float, but they can be drowned by placing a lid on top and a small weight on it. Milk mushrooms should be soaked for 3 days. The water needs to be changed at least twice a day.
• Not all utensils are suitable for soaking and subsequent salting of milk mushrooms, but only wooden, glass and enameled ones. Galvanized may cause a reaction that will make the mushrooms inedible. Clay containers are also considered unsuitable for preparing salted mushrooms for the winter.
• After soaking, the milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each one.

Further actions depend on the chosen salting method. There are two of them: hot and cold. However, there are many more recipes for salted milk mushrooms for preparing them for the winter.

Cold salted milk mushrooms: a simple recipe

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

Cooking method:

• Place the mushroom caps, previously soaked and washed, in a wooden barrel or large enamel container with the caps facing down. Calculate that from 10 kg of milk mushrooms you should get 10 layers.
• Sprinkle each layer with coarse salt. One layer should take 40–50 g.
• Wrap cheesecloth around a wooden disk and place it on top of the mushrooms. If you are using a saucepan, you can place gauze directly on the mushrooms, and put a lid or dish of suitable diameter on top.
• Place something heavy on top. This could be a stone, a pan or a jar of water. Place the container in a cool place (up to 16 degrees). After 2 months the sample can be taken.

If you want to get more aromatic milk mushrooms, you can lay horseradish, currant, cherry leaves, a few peas of allspice, and an umbrella of dill on the bottom of the barrel or pan. The advantage of this pickling method is that new rows of milk mushrooms can be added on top as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of salting, the need to soak in water before serving to remove excess salt.

Black milk mushrooms, salted in jars

• black milk mushrooms – 2 kg;
• dill umbrellas (with stems) – 10 pcs.;
• salt – 100 g;
• garlic – 2 heads;
• water – 1.5 l;
• vegetable oil – 50 ml.

Cooking method:

• Dissolve 20 g of salt in water and put on fire. When it boils, dip the milk mushrooms, pre-soaked and cut into 2-4 pieces (depending on size), into it. Boil for 8 minutes, pour in the oil, stir, drain the milk mushrooms in a colander and let the water drain.
• Cut off the stems of the dill, but do not throw it away. Divide each umbrella into several parts.
• Peel the garlic and chop finely.
• Mix mushrooms with salt, garlic and dill umbrellas. Place pressure on them.
• After 12 hours, mix the milk mushrooms and apply pressure again.
• Sterilize the jars and boil the lids.
• Place the mushrooms in jars, pouring brine over them. Press down and secure by placing the dill stems crosswise. Close the lids and place in the refrigerator.

Milk mushrooms salted for the winter according to this recipe will be ready to eat only after a month and a half, but it is not advisable to store them for more than three months. All this time they will take up space in the refrigerator - you need to be prepared for this if you don’t have a cellar. If it is available, jars can be stored in it, as long as it is cold enough.

White milk mushrooms, salted in jars

• white milk mushrooms – 2 kg;
• water – 1.5 l;
• salt – 70 g;
• vegetable oil – 50 ml;
• garlic – 3 cloves;
• dill seeds – 20 g.

Cooking method:

• Sort, cut and soak the mushrooms.
• Boil water by adding 20 g of salt to it.
• Place the mushrooms in boiling water and remove after 7 minutes.
• After the water has drained, mix the milk mushrooms with thinly sliced ​​garlic, dill seeds, and salt.
• Set oppression for a day.
• Sterilize jars and lids.
• Place mushrooms in jars, pouring brine over them. Pour vegetable oil on top and close with lids.

After a month and a half, you can eat milk mushrooms. They should only be stored in the refrigerator and no longer than three months.

Milk mushrooms, salted for the winter in cabbage leaves

• milk mushrooms – 5 kg;
• water – 5 l;
• salt – 0.3 kg;
• garlic – 1 head;
• dill (fresh) – 100 g;
• currant leaves – 20 pcs.;
• cherry leaves – 20 pcs.;
• cabbage leaves – 10 pcs.

Cooking method:

• Soak the caps of the milk mushrooms in cold water, changing it 2 times a day, for two days.
• Dissolve 50 g of salt in 5 liters of water and pour over the mushrooms. Soak in salted water for 8–12 hours. Rinse, change the water to clean and soak for another 3-5 hours.
• Dry the mushrooms.
• Chop the peeled garlic (cut each clove into 2-3 pieces).
• Wash, dry, cut the dill.
• Lay out the mushrooms in layers, sprinkling with dill, salt, garlic cloves, cherry leaves, currants, cabbage.
• Set the pressure and place in a cold cellar for two months, after which the mushrooms are allowed to be eaten.

If desired, milk mushrooms salted for the winter according to this recipe can be stored in the refrigerator, but the pan with them will take up a lot of space.

Milk mushrooms, salted with onions

• milk mushrooms – 5 kg;
• salt – 0.25 kg;
• water – 5 l;
• onions – 1 kg.

Cooking method:

• Pour the milk mushrooms soaked in cold water for 2 days with salted water (50 g of salt per 5 liters of water). Soak in it for 12 hours, rinse twice in running water, and dry.
• Cut the peeled onion into thin rings or half rings.
• Mix mushrooms with salt and onions, place a weight on them.
• Keep the milk mushrooms under pressure for two days, stirring every 8–12 hours.
• Place in sterilized jars, fill with brine, cover with plastic lids and store in the refrigerator.

You can eat mushrooms after 2 months, before soaking them in water. Storage is allowed for no more than 4 months.

Milk mushrooms, hot salted for the winter

• milk mushrooms – 2 kg;
• salt – 80 g;
• water – 2 l;
• garlic – 5 cloves;
• allspice (peas) – 5 pcs.;
• cloves – 3 pcs.;
• bay leaf – 3 pcs.

Cooking method:

• Add salt, pepper, bay leaf and cloves to the water. Heat until the salt dissolves, add the mushrooms to the water and bring to a boil.
• Cook for 25 minutes, constantly skimming off the foam.
• Cut the garlic cloves into 2-3 pieces depending on size.
• Mix with mushrooms removed from heat.
• Place the mushrooms, soaked in the brine in which they were boiled, under pressure. They should remain under it for 24 hours; during this time they should be kept in a cool place.
• Sterilize the jars.
• Boil the brine for 5 minutes along with the mushrooms.
• Arrange the mushrooms, crushing them with a spoon, pour boiling brine over them, and roll up.
• Let cool under a warm blanket.

Hot salted mushrooms can be stored at room temperature all winter. Despite the fact that it is more labor-intensive than cold, many housewives choose it.

Milk mushrooms, salted in hot brine

• milk mushrooms – 1 kg;
• salt – 50 g;
• garlic – 3 cloves;
• bay leaf – 2 pcs.;
• fresh horseradish (root) – 20 g;
• dill (seeds) – 20 g;
• water – 1 l.

Cooking method:

• Prepare the mushrooms by soaking them well. Only the caps are used for salting.
• Peel and thinly slice the horseradish and garlic.
• Boil the brine by adding salt and dill to the water.
• Dip the milk mushrooms into the brine and cook them for half an hour, constantly skimming off the foam.
• Wash the mushrooms, mix them with horseradish and garlic. Pour in brine, cover with clean gauze and press down. Place in the refrigerator for a day. It is advisable to leave them in this form; they will be ready to eat within 2 weeks.
• If there is not enough free space in the refrigerator, after 24 hours, boil the brine with mushrooms and place them in sterilized jars, seal them tightly and let them cool under something warm. In this case, milk mushrooms can be stored at room temperature.

Salted milk mushrooms according to this recipe turn out to be quite spicy. If your family does not like spicy dishes, it is better to give preference to the previous recipe.

In the old days, milk mushrooms were nicknamed “the king of mushrooms”: it was believed that only it was suitable for pickling because it had a special aroma and a very pleasant taste. Already salted mushrooms acquire a bluish tint; they are meaty and juicy. Milk mushrooms are very high in calories and surpass even meat in this indicator: 100 g of mushrooms - 18.5 calories. The dry matter of the mushroom contains 32% protein. In addition, milk mushrooms are rich in carbohydrates, fiber, vitamins C, B 1, B 2 and vitamin D of non-animal origin. White milk mushrooms affect blood sugar levels, so they are allowed to be included in dishes for diabetics. Moreover, modern medicine even uses milk mushrooms to produce medicines against tuberculosis.

Required ingredients:

• white milk mushrooms (2 kg);
• dill umbrellas (5-7 pcs.);
• black currant leaves (10-12 pcs.);
• fresh garlic (3 heads);
• black pepper (5-7 peas);
• cloves (3-5 sticks);
• bay leaf (3-5 pcs. optional);
• salt (2-2.5 tbsp.).

Recipe for pickling white milk mushrooms

1. Rinse the mushrooms thoroughly and peel them.

2. You don’t have to cut the milk mushrooms and salt them whole, or you can cut them coarsely.

3. Place the milk mushrooms in a large deep bowl (or enamel basin) and soak for 3- 5 o'clock. You don’t have to do this: unlike, white milk mushrooms do not retain bitterness. Therefore, black milk mushrooms are usually soaked in water for 1- 3 days.

4. Boil mushrooms in a large saucepan in salted water for about 20 minutes. It is not recommended to cook longer, otherwise the finished milk mushrooms will not be crispy, but will become soft and slimy. Some recipes for pickling white milk mushrooms involve adding a small amount of vinegar when boiling. This way the mushrooms will not lose their white color.

5. Cool the finished mushrooms. So, white milk mushrooms are ready for pickling according to the recipe.

Place mushrooms with herbs and seasonings in layers in a certain order in a pre-sterilized jar (or several jars, depending on the number of mushrooms):

• a handful of salt;
• 1 - 2 bay leaves, 5 - 6 currant leaves, several peppercorns, a couple of cloves, several whole garlic cloves, 4 dill umbrellas;
• layer of white milk mushrooms.

The following layers are laid in the same way. It is important to pack the mushrooms as tightly as possible so that they are well salted and crispy and a little spicy. If you decide to pickle mushrooms in a pan, use a weight: the lid of the pan should tightly press the layers of milk mushrooms.

The white mushrooms are salted for about 2-3 weeks. Black milk mushrooms need to be salted 30- 40 days.