TOP 10 recipes on how to salt black milk mushrooms and cowsheds in a hot and cold way for the winter
How to salt black milk mushrooms and pigs correctly and tasty - every year mushroom pickers are looking for an answer to this question, who decided to cork such gifts of the forest for the winter. These mushrooms do not belong to the same species, but are equally tasty, although they are considered conditionally edible. Do not worry, this means that they are not recommended to be eaten without preliminary preparation, which will be discussed in our article.
Pigs and black milk mushrooms - what is the difference?
These 2 conditionally edible mushrooms belong to different categories and subspecies of mycelium. They differ both in appearance and structure, but for harvesting for the winter, uniform recipes for harvesting are used. Here is a description of these mushrooms, although they cannot be confused.
Piggy
This is a type of lamellar mushroom. The maximum cap size is 200 millimeters. In young pigs, the shape of the cap is convex with wrapped edges, the old one has a funnel-shaped shape, with edges bent upwards. The color is yellow-brown, possibly with a touch of olive color. The color of the flesh is brown, the plates are of the descending type with small bridges. The length of the leg is up to 90 millimeters, it is located in the center or slightly shifted to the edge. The color is similar to that of the cap.
Taking such mushrooms without proper processing can be fatal - the pulp contains substances that reduce the number of red blood cells in the blood.
In case of poisoning, symptoms may appear immediately or one year after ingestion of the mushrooms. The townspeople rarely collect such gifts from the forest, it is believed that they accumulate heavy metals, but this is the property of all mushrooms. It is not recommended to pick any mushrooms near busy highways, industrial plants and in urban areas. But every year mushroom pickers again and again play Russian roulette with fate, leading a quiet hunt in the wrong places.
Black milk
Milk mushrooms with a black cap cannot be confused with other mushrooms of this species. Slightly concave, with inward curved edges and concentric circles of dark color on a black-green surface - this is how only a nigella hat might look. It grows in large families, it is enough for a mushroom picker to find 2-3 meadows, and the extraction plan will be fulfilled.
Collecting milk mushrooms is similar to searching for honey agarics. If you have found it, you will sit in one place for a long time and cut off beautiful fungi.
The cap grows up to 200 millimeters, and the leg is short, colored in the same way as the cap.The plates and the inner surface are painted in a dirty white-green color, they turn black with age. The dignity of nigella and most types of edible milk mushrooms is crispy, tasty pulp with a forest and fruit aroma.
Preparing the main ingredient
Like all milk mushrooms, nigella and pigs need preliminary cleansing of sticky caps from twigs and other forest debris. For these purposes, it is enough to rinse them under running water and simply brush off all the dirt with a brush. The knife is used only for trimming the legs and cutting out places with rot or damaged parts.
The next step is to soak the bitterness contained in the mushroom juice. To do this, they are placed in a large container, poured with water, a layer of mushrooms is pressed down slightly with oppression on top so that the blackies and pigs completely disappear under the layer of water. The water will need to be changed at least 3-4 times a day and bathing for 72 hours.
Blanching the fungi in boiling water, followed by cooling under running water, will help speed up the process, but this speed leads to the loss of the main - crispy quality of such pickles.
Delicious recipes for winter preparations with these mushrooms
Even teenagers can make pickles from milk mushrooms at home or outdoors, you can not use seasonings and spices, but add them at home.
The rate of salt use, depending on the method of canning;
- dry method of salting mushrooms - up to 40 grams per 1 kilogram of milk mushrooms;
- hot or cold salting - 60 grams for every kilogram of nigella;
- pickling - from 40 to 60 grams, depending on taste.
Hot salted milk mushrooms and pigs
Brief description of works:
- With this method, you can not soak the mushrooms for a long time. It is enough to put the peeled milk mushrooms or pigs in boiling salted water and cook for 20-25 minutes over low heat. Then the first broth is poured, and the fungi are thrown into a colander and washed under running water.
- Mushroom brine is prepared in a separate container. Add 60 grams of salt for each kilogram of mushrooms, a pinch of laurel leaves, a few sweet peppercorns. Boil the brine for 10-15 minutes to completely dissolve the salt.
- Blackies are added to the brine, boiled over low heat for another 10 minutes. Set aside from the oven and after the water has cooled down a little, lay dill, garlic on top and cover with horseradish, cherry or black currant leaves.
- For a week, pickles are removed in a dark cool place, covered with a gauze napkin on top and oppression is put. It is not recommended to overdo it with the load - it is enough for the pigs to be completely covered with a layer of brine. Remove excess juice daily and rinse the napkin under running water.
- After a week, the mushrooms are laid out in sterilized jars, completely filled with brine, 100 grams of vegetable oil are added and rolled up with an airtight metal lid.
You can leave a few fungi for testing, they are laid and poured with brine in a suitable container and, covered with a napkin, put into the refrigerator or a deep cool cellar. The sample can be removed only 15-20 days after salting.
In a cold way
With this method, only salt and spices are used:
- pour boiling water over the salting pan several times. Large nigella is cut into several pieces so that all mushrooms are approximately the same size;
- currant leaves, 5-7 dill umbrellas, peppercorns and a little salt are placed on the bottom of the pan;
- then lay mushrooms in layers and cover each one with salt, spices, garlic and chopped herbs to taste;
- it is necessary to leave a distance to the top of the pan, to install oppression and collect the protruding juice;
- they cover the top with horseradish leaves, cherries and then lay a natural napkin; put oppression on top.
The pan is removed to a cool place, at least once every 2 days, the load is removed, the excess juice is scooped up, the foam is removed and the napkin is rinsed under running and then boiling water. It will be possible to try and put pickles in separate jars for 45-50 days.
Pigs and black milk mushrooms in banks
A simple method that allows you to quickly pickle milk mushrooms and prepare them for the whole winter:
- Only small young nigella or pigs are used. For 1 portion, prepare 1 kilogram of mushrooms according to the indicated scheme.
- Pour 500 milligrams of purified water into a saucepan, add 2 level tablespoons of coarse salt, 1 teaspoon of mustard seeds, coarsely chopped horseradish leaves - to taste, 2-3 peas of allspice and a few dill umbrellas.
- Spread soaked pigs on top of the spice layer, put the pan on low heat and cook for 15-20 minutes.
- Cooked blackies are laid out in sterilized jars, layers of fungi are sprinkled with chopped chives.
- The remaining dill stalks are divided into segments and shifted to the top of the cans, slightly crushing the fungi; now, after filling the jars with brine, strong stems will not allow fungi to float, thus replacing oppression.
- Fill the jar completely with brine, leaving room for the vegetable oil, which is poured last. It remains to hermetically close the cans and put them in the closet or basement.
Mushroom roe from pigs
This is one of the simple recipes for making delicious caviar from pigs or nigella:
- 1.5 kilograms of soaked pigs are boiled for 40 minutes in salted water. When the mushrooms have cooled down a little, they must be scrolled in a meat grinder or chopped with a blender together with 400 grams of tomatoes;
- the onion is cut into thin half rings, and the carrots are cut into strips. Vegetables are lightly fried in sunflower oil, and then crushed until puree;
- all the ingredients are laid out in a saucepan, brought to a homogeneous mass with a blender and 150 grams of vegetable oil, 50 grams of coarse salt and 30-40 grams of sugar are added;
- caviar is stewed over low heat for 60 minutes under a lid. The gruel is constantly stirred, otherwise it will burn;
- a few minutes before removing the caviar from the heat, try it again with salt, if necessary, add some salt and add 1 teaspoon of vinegar essence.
Ready hot caviar is placed in 500-gram sterilized jars and hermetically rolled up, wrapped in a blanket until it cools completely.
Salted barns: a classic recipe
This type of mushroom is recommended to be preserved using the cold hardening method. The choice of spices and herbs depends on individual tastes. But the basic set: leaves of horseradish, cherries and currants, dill umbrellas and herbs, garlic and allspice - remain unchanged.
They also sprinkle the layers of mushrooms with salt, spices, and cover the top with cherry and currant foliage. Gauze and oppression are placed on top and wait for readiness for 40-45 days, constantly stripping the napkin and scooping up the foam and excess brine.
With onion
To prepare such pickles, you only need mushrooms, onions and salt.
Let's analyze the recipe for making 1 bucket of fresh soaked pigs:
- For salting such a volume of milk mushrooms, you will need 1.5 cups of table salt and 5-6 large onion heads.
- Prepared, soaked fungi are laid out in layers with a layer of onion and salt cut into rings.
- Before reaching the top, it is recommended to cover the mushrooms with several sheets of horseradish, this will add crispy notes to the milk mushrooms, and then, according to the old scheme, a napkin and oppression.
- Pickles are removed to a cold place, providing it with proper care. After 40 days, salted pigs are laid out in jars, 100-150 grams of sunflower oil is added on top and hermetically rolled up with lids. If there is space in the refrigerator, you can close several cans with plastic lids and keep the mushrooms at sub-zero temperatures.
Cinnamon
Recipe:
- 2 kilograms of prepared milk mushrooms are spread in a saucepan with salted water, brought to a boil and cooked for 15-20 minutes. The milk mushrooms are constantly mixed and the foam is removed from the surface of the boiling water. Throw in a colander and allow moisture to drain.
- Prepare the marinade. Pour 2 liters of water into a separate saucepan, bring it to a boil and add 5 laurel leaves, 10 pieces of allspice peas, a cinnamon stick, 40 grams of 9% vinegar.
- Spread the pigs in the marinade and cook over low heat for 20 minutes.
- Now you need to catch the cinnamon and place it on the bottom of the sterilized jar. Then they rearrange the mushrooms, lightly pressing the layers to remove the voids. 5 grams of citric acid is poured on top and the container is filled with marinade.
- The pickle is ready, it remains only to close it with a lid, sterilize for 10 minutes in a water bath, seal it tightly and wrap it in a blanket.
Salting wet milk mushrooms without vinegar
Inexperienced mushroom pickers are looking for such recipes everywhere. But all pickles are made without the use of vinegar, regardless of whether the cold or hot salting method is used. Therefore, it makes no sense to single out one. Each housewife has her own recipe, and those described above are enough for the young.
A quick way to pickle dry mushrooms for the winter
To speed up the process of pickling milk mushrooms, the process of soaking and removal of bitterness is excluded and hot recipe for pickling milk mushrooms... This technique will allow you to quickly and easily process a large number of milk mushrooms or pigs, it makes the pulp tasty and juicy, but excludes the unique crunch:
- The mushrooms are divided into several portions, the size depends on the volume of the pan, washed and cleaned with brushes from debris and dirt and boiled in salted water for 10-15 minutes.
- The mushrooms are laid out in a colander, washed under running water and the first brine with bitter water is simply poured out. Thus, all available milk mushrooms are blanched - this treatment will reduce the salting period by 3-4 days, which are necessary for soaking.
- Put the whole set of spices on the bottom of the pan, salt, based on a proportion of 60 grams per 1 kilogram of milk mushrooms, spread a portion of the pigs and fill it with water. Bring to a boil and cook over low heat for another 20-25 minutes, until fully cooked.
- The finished blackies are laid out in sterilized jars, 50-100 grams of sunflower oil are poured on top and rolled up with lids.
Important! Nigella or pigs, hot salted according to the reduced program, can be stored without a sealed lid. It is enough to leave them warm for 3-5 days, and then keep them under oppression in a cool cellar until the new mushroom season.
Storage rules for salted mushrooms
Salting nigella is not the most difficult job. It is more difficult to keep milk mushrooms for a long time. Mushrooms are a very delicate product that quickly grows moldy and starts to deteriorate. To avoid such a nuisance, it is important to take a responsible approach to sterilizing cans or barrels and to provide pickles with normal storage conditions.
Whereas it is easier for villagers to pickle large quantities of mushrooms in the cold way and store them in wooden barrels, then a city lover of salted pigs will have to roll pickles in glass jars. Hermetically sealed dishes can be stored in an apartment by placing them in a closet or under a bed, the main thing is not to store any product near heating appliances and household appliances.
If salted pigs are stored in barrels, in addition to maintaining the optimal temperature in the room, you will need to constantly remove the foam and rinse the natural napkin under running water, and then scald it with boiling water. If the first spots of mold appear on the upper layer of the mushrooms, such mushrooms are removed and 100-150 grams of vodka or alcohol are poured into the barrel.
Regardless of the storage method, the maximum allowable period for using homemade pickles with mushrooms is 8-9 months.Eating expired blackies or pigs will lead, at best, to food poisoning.
Conclusion
Important! The taste and shelf life of fungi directly depends on the amount of salt. If you do not report this ingredient during cooking, you can completely destroy the result of your labor. Unsalted milk mushrooms quickly and inevitably rot and become covered with a layer of mold.
Easier with salted milk mushrooms. They keep well, and you can reduce the amount of salt using a simple method. Soak the mushrooms in milk for several hours, they will lose excess salt, but the taste and crispness will remain unchanged.
