How to pickle milk mushrooms hot and cold, TOP 5 recipes for winter in jars

The mushroom known as the "squeaker" is often included in the mushroom basket, as it's easily confused with the white milk cap. However, this mushroom has a distinct flavor. Nevertheless, many experienced mushroom pickers and amateurs alike enjoy making a winter preserve from the squeaker. Before... How to pickle milk mushrooms squeakers, it is necessary to learn about the basic rules and subtleties of this process.

The intricacies of salting squeaky mushrooms for the winter

Milk caps are considered conditionally edible. These forest products are preserved by pickling or salting. Like other milk caps, milk caps require preliminary preparation.

First, thoroughly clean the mushroom cap of any dirt. It's best to soak it overnight in a bowl of water. Then, trim off the stem underneath the cap. Only then should you cook the mushroom over the fire for at least 10 minutes.

Tip! It's best to soak the squeakers for several days, as this will remove the juice, which is harmful to humans.

Preserving skripuns for the winter is remarkable because they can be used for many purposes later: fried, stewed, added to soups or salads. Therefore, pickling is considered the optimal method for preserving this forest product. Moreover, all cooking recipes will make this product safe for consumption.

The preservation procedure itself takes place in several stages:

1. Preparatory work for processing the main ingredient. The squeakers should be sorted and separated from other varieties.
2. Clean the forest product. It's thoroughly washed to remove any contaminants, as it grows near stumps and moss.
3. Soak in cool water for several days. The liquid must be changed several times.
4. Chop large milk mushrooms.
5. Preservation by any available method: cold, hot or dry salting.

Only by following the basic production technology can you prepare a dense, crispy, and delicious snack from squeaky mushrooms for the winter.

What mushrooms are suitable for pickling?

For long-term winter storage, it's recommended to select only wild mushrooms with a dense, large, and fleshy cap. The underside of the milk mushroom is typically covered with white or beige gills. Young specimens have a flat, downward-turned cap. Select only whole, fresh fruits, discarding any spoiled or wormy ones.

How to salt a violin at home

In search of the simplest yet most delicious cooking method, many people like to experiment with spices and various additives. You can choose dry, hot, or cold preservation methods. For a piquant, spicy flavor, add garlic and pepper.

Hot marinating of violin with currant leaves

Hot pickling methods are generally very simple. This method also reduces the soaking time to two days. Many people skip the soaking process, which affects the flavor of the mushrooms, leaving them with a bitter aftertaste. If you follow the recipe, this can easily be avoided. Ingredients:

• 1 kilogram of milk mushrooms;
• 30 grams of table salt;
• fresh currant leaves;
• filtered water.

How to cook: Prepare the main ingredient by sorting and washing thoroughly. Place in a bowl of water and soak for two days, changing the water several times. Then transfer to an enamel pot and boil the mushrooms. Add salt to the water. Simmer for 20 minutes, skimming off the foam periodically. Place in a colander and let drain completely. Cool the main ingredient.

Place fresh currant leaves in the jars, and place the milk mushrooms cap-side down on the bottom. Sprinkle each new layer with salt. Tamp the milk mushrooms down, and add the currant leaves last. Store in a cool place to infuse. They are ready to eat after a month.

How to cold-salt skrukushki

This method of preservation is in many ways similar to hot pickling mushroomsThe cold method is also called dry, as no brine is created during the preparation process. If the correct technique is not followed, the mushrooms will be unfit for consumption. Ingredients:

• 1 kilogram of squeaky mushrooms;
• 30 grams of salt;
• dill inflorescence;
• bay leaf;
• allspice;
• 2 cloves of garlic;
• carnation.

How to prepare: Clean and prepare the mushrooms – trim off any spoiled areas and remove any worms. Rinse and soak the mushrooms in a bowl of filtered water for several days. Transfer the mushrooms to a wooden container, caps facing down. Add dill, garlic, bay leaf, peppercorns, and cloves. Sprinkle with salt. Cover with a wide plate and place something heavy on top.

The squeakers should be left in this position for two days – this will allow them to release more liquid. If there isn't enough water, you can add a little brine until it completely covers the main ingredient.

How to marinate mushrooms with garlic

Marinated mushrooms with garlic are a spicy yet savory appetizer for the holiday table or a salad topping. This winter pickle will impart a pleasant aroma and crispiness. The effort and time spent are well worth the effort, thanks to the unique flavor. Ingredients:

• 1 kilogram of milk mushrooms;
• a liter of filtered water;
• fresh dill;
• currant leaves;
• allspice;
• 3 cloves of garlic;
• 4 tablespoons of salt.

Directions: Wash all ingredients. Prepare a marinating vessel—a glass or wooden container is best. Aluminum or stainless steel containers are not suitable. First, layer the herbs and allspice. Then add a layer of squeakers and garlic. Season with salt. Then add another layer of herbs and garlic. Cover everything with a wide plate and press down with something heavy. After a couple of days, the main ingredient will settle and release a lot of juice. Store in a cool place and wait for one month.

Note! In hot weather, milk mushrooms sometimes turn sour. To prevent this, prepare a brine with blanched mushrooms.

Expiry date of blanks

Milk mushrooms are salted very quickly, so they can be eaten within a week. The shelf life depends directly on the method of preparation. If the greens were used, then the preparation is best consumed within six months.

In other cases, the shelf life of such preserves is ten months, provided the preservation technology is followed correctly. If the jars are not sterilized, they may explode or develop mold.

Further storage

For long-term storage, the product should be placed in a cool place, such as a refrigerator or cellar. Ideally, a room with a temperature below 15 degrees Celsius (59 degrees Fahrenheit).

The optimal temperature for storing salted forest products is up to 5 degrees Celsius. During the winter, preserves are often stored on the balcony, if the temperature permits.