Simple recipes for salting milk mushrooms at home with hot and cold methods
Milk is a fairly common mushroom that has many species. But because of the bitter taste, many mushroom pickers bypass it. But the taste can be corrected if the mushrooms are properly processed. After that, they become no less valuable than others. They can be prepared fresh or harvested for future use. Consider, how to salt milk mushrooms correctly so that they are not bitter and do not change color.
Features of pickling milk mushrooms
They can be salted raw or slightly cooked. But, regardless of the method of salting, they must be soaked. Otherwise, they will be bitter, and it will be impossible to eat them.
If salted raw, the color does not change, but if boiled, they will darken. If you add citric acid while cooking, the color will remain. But you don't need to cook for long, just a couple of minutes.
Selection and preparation of mushrooms before starting the process
To prepare delicious and high-quality pickling from milk mushrooms, you need to take suitable mushrooms:
- You should not collect everything, too old ones become rough and tasteless. It is better to leave them in place, let them ripen and give a new crop for the next year.
- Worms should also be discarded immediately in the forest so that they do not take up space in the basket. You can get rid of the larvae, but this is not the main problem of wormy mushrooms. When the worms eat them up, they begin to deteriorate inside and become dangerous, they can be poisoned.
- You cannot take mushrooms covered with mold, they are spoiled.
After going into the forest, the first thing you need to do is sort out the mushrooms, remove the garbage and, if any, get rid of the dubious specimens that accidentally or by mistake got into the basket.
Then proceed to soak. Mushrooms are soaked for at least three days. A little salt is added to the water. Per liter of water about 50 g. Make sure that the mushrooms do not float and are soaked evenly. Change the water as often as possible, so the bitterness will go away faster. Before salting the mushrooms, rinse with clean water several times, preferably under the tap.
Recipes for pickling milk mushrooms at home
Salted milk mushrooms have always been popular in Russia. Today, many recipes for their preparation are known, but they are all divided into hot and cold.
Hot way
This method includes heat treatment. After the mushrooms have passed the soaking procedure, they are boiled, then put in glass jars, enameled or wooden dishes and salted.
Boil milk mushrooms for a short time, about 15-20 minutes.At the beginning of cooking, they are on the surface of the water, and then they settle to the bottom. At this point, you need to change the water and cook further until they settle again.
For the first time, water can be poured so that it covers the mushrooms up to half. They'll run their juice and that's enough. Then pour water so that the mushrooms are covered.
Repeat the procedure 2-3 times, then filter the mushrooms and rinse under the tap. Further actions are performed according to the recipe.
In a cold way
This method is simpler, and the preparation is more flavorful. The taste is preserved in full without heat treatment. But before salting, you also need to soak for a long time to remove the bitterness.
Instant recipes with various additives are used. Milk mushrooms are used raw, well soaked and washed. It is made with onions, cabbage, garlic and horseradish. And this is not the whole list of ingredients that can be found in these pickles.
Prepared milk mushrooms are stacked in a used container in layers, alternating with spices. Each layer is salted well, you can not spare salt. Before using them, you need to soak them again, but not for so long.
Apply a load from above and remove the container in the cold. In a day, the juice covering the mushrooms should stand out. If this does not happen, you need to increase the oppression. Sometimes this does not help, then you still need to salt the mushrooms - it is possible that the salt was not enough or it turned out to be with impurities and did not salt. Over time, the mushrooms settle. You can add new ones to them.
White milk mushrooms in cabbage leaves
It turns out tasty if you salt the milk mushrooms along with cabbage leaves. Both mushrooms and cabbage benefit from this:
- Both hot and cold salting can be used. But hotter is better, so a lot of mushroom juice will not stand out and the brine will not deteriorate.
- The boiled milk mushrooms are filtered and cooled.
- It is better to make salting in a wooden barrel, it will turn out more aromatic.
- Spices and cabbage leaves are placed on the bottom in a thick layer. A layer of mushrooms is poured on top and salted. This is done several times until the entire barrel is full.
- Brine is made and poured into the barrel to the brim.
A ten-liter keg requires the following ingredients:
- cabbage leaves - 6 kg;
- boiled milk mushrooms - 3 kg;
- brine salt - 200 g;
- water - 5 liters.
If desired, cabbage can be omitted from the leaves.
Salting with onions
If you pickle milk mushrooms with a lot of onions, you get a ready-made snack. To do this, cut the peeled onion into half rings, and boil the mushrooms. You do not need to boil, then more time should pass before use.
Ingredients:
- milk mushrooms - 3 kg;
- onions - 4-5 pieces;
- salt - 100 g;
- spices to taste and choice.
Place the onions and mushrooms in rows in a bowl. Salt each row and season with spices.
Salt in hot brine
According to this recipe, the milk mushrooms need to be boiled for 15-20 minutes in water, then filtered and dipped in a boiling brine and cook the same amount. After that, put them in jars, drain the excess brine and pour a little vegetable oil into each jar to stop air access. Close the lid and put into the cellar.
For 1 liter of brine:
- water - 1 liter;
- salt - 1-2 tbsp. l .;
- dry spices to taste.
You can add chopped garlic and horseradish root if desired. But they are added to mushrooms after boiling and insist a little so that everything is evenly saturated.
In korean
Therefore recipe for milk mushrooms are very aromatic and tasty. Ingredients:
- mushrooms - 3 kg;
- onions - 1 kg;
- carrots - a pound;
- seasoning "loin";
- vegetable oil - 300 ml;
- vinegar - 200 ml;
- salt, sugar, garlic, black pepper to taste.
Carrots and onions are fried in oil, mushrooms are boiled. Everything is mixed and left to soak.
Forest crispy barrel milk mushrooms
Since ancient times, mushroom pickers have salted milk mushrooms in wooden barrels. This gave them an unusual taste, especially if the barrel is oak. In villages, such salting can still be found.And, of course, you can get a recipe for how to do it right.
To prevent the taste of the main ingredient from spoiling, you need to pay special attention to the keg. Before use, it must be carefully prepared. If it is new, it is enough to soak it for a couple of days for the boards to swell.
If the keg has already been used before, it needs to be soaked for a couple of weeks, changing the water periodically, and then thoroughly washed. Before salting mushrooms, pour boiling water into a keg and leave to cool. After all the activities, the vessel should not have foreign smells.
You can salt milk mushrooms in a barrel in different ways - both cold and hot. Important before mushroom ambassador soak well from bitterness. Ingredients for the easiest way:
- milk mushrooms - 10 kg;
- salt - 0.5 kg;
- horseradish and black currant leaves.
Raw or boiled milk mushrooms are laid out in a barrel, sprinkled with salt and shifted with leaves. Raw ones will be crisper and more elastic, boiled ones will be softer.
Storage rules
Mushroom salting is stored in a cold dark place. It is possible in the refrigerator, but it is better in the basement or cellar.
