Recipes for hot and cold salting dried milk mushrooms at home for the winter

The juicy and appetizing milk mushroom has always attracted mushroom pickers and held a place of honor among other forest fruits. This forest dweller possesses numerous beneficial properties and is also relatively easy to preserve for the winter. Therefore, almost every family had its own special recipe for properly salting dried milk mushrooms, resulting in a crispy and flavorful winter preserve.

Types of milk mushrooms and their beneficial properties

Among the rich variety of mushroom varieties, only a few edible and most popular types of dried milk mushrooms can be named.

For preservation, the following types are usually selected:

1. The white (Pravsky) milk cap, which in the distant past was known as the pepper milk cap, ranges from 50 to 200 millimeters in size, often white with yellow speckles. Young specimens have a smooth surface, while older mushrooms often have a curved cap with curled edges. The cap is also decorated with small hairs. When picked, the mushroom will feel slightly damp and sticky. The largest accumulation of dirt and debris is typically found under the cap. The stem reaches 90 millimeters. The first harvests begin as early as July and end in mid-autumn.
2. The yellow milk cap, which can grow up to 300 millimeters, has a golden sheen and a slightly fluffy surface. Its slightly convex shape begins to rise upward with age, forming a cup. The mushroom's surface is typically dry and rough. The stem of the yellow milk cap reaches 120 millimeters. It grows near spruce forests, but is sometimes found under birch trees.
3. Bitter mushroom. This species is distinguished by its brown color and small cap, measuring 100 millimeters. When picked up, the mushroom will feel slightly damp. A bump is visible on the smooth surface of the cap. The stem, with small hairs, is often no longer than 90 millimeters. This mushroom gets its name from the intense bitterness of its flesh. Therefore, it requires a long soaking.
4. The black milk cap is the most popular mushroom. Its convex cap begins to straighten with age. The cylindrical stem is small and thick-fleshed. This forest dweller can only be found in areas sheltered from sunlight.

Edible milk mushrooms contain a huge amount of protein. This amount can only be found in meat products. The pulp of this wild harvest contains valuable substances, beneficial microelements, metals, and minerals. A distinctive feature of these compounds is their easy absorption by the body.

With frequent use, blood sugar levels are normalized, so their use is recommended for diabetics.

The protein in this drink isn't stored as fat, but it provides quick and long-lasting satiation. Its diuretic effect helps flush toxins and other harmful substances from the body.

Preparing mushrooms for pickling

If you don't know how long to soak this ingredient, the resulting preserves will be inedible. This is because raw products tend to be very bitter. Therefore, the preparatory stage takes up the most time.

Preliminary preparation consists of the following steps:

1. Using a stiff brush, clean the mushrooms of any debris and other contaminants. Then rinse thoroughly under water.
2. There's no need to peel the skin. Just remove any damaged, wilted, or wormy parts.
3. Regarding milk mushroom picking, it's worth noting that it's not recommended to pick mushrooms growing near factories, plants, or highways. Also, only young mushrooms should be selected, as older mushrooms contain more bitterness and toxins.
4. Afterwards, you need to begin a lengthy water soak. All mushrooms must be soaked, otherwise they will be unfit for consumption. Place the wild mushrooms in a suitable container and completely cover them with cold liquid. As soon as the mushrooms begin to float, lower them to the bottom, covering them with a plate.
5. For regular varieties, three days of soaking, changing the water periodically, is sufficient. However, the bitter milk mushroom variety will need to be soaked for at least a week, with frequent water changes.
6. When preparing forest products, use wooden, glass, or enameled utensils. Clay containers are completely unsuitable for this purpose.
7. After soaking for a long time, all ingredients should be rinsed with water, dried, and chopped. Whether to remove the stem or leave it is entirely up to the cook.

You should also pay attention to the salt used for preserving—it should be coarse. For marinade, hot and cold salting, 60 grams is sufficient. For dry salting, slightly less is needed—up to 40 grams. the milk mushrooms might suddenly turn out too salty, then the situation is easily solved by soaking in milk.

Preparing dried milk mushrooms for the winter: recipes

Using these recipes, you can prepare a delicious winter snack even at home. The main thing is to remember to keep containers and other utensils sterile, as well as other subtleties of preparing forest products.

Altai-style milk mushrooms

Preserving this recipe is easy, and the product is ready in just one month. This cold appetizer will become a favorite addition to any side dish.

Ingredients:

• 1 kilogram of milk mushrooms;
• 40 grams of coarse salt;
• 2 bay leaves;
• allspice;
• fresh herbs;
• horseradish root;
• 3 cloves of garlic.

How to prepare: First, place the spices and seasonings in prepared sterile containers. Then, add a layer of the main ingredient and sprinkle evenly with fresh herbs and salt. Cover the wide pot with all the contents with a napkin and add a weight. Excess liquid will need to be removed regularly. Store in a dark place and wait until done.

Cold method

This method of preserving wild harvests doesn't require excessive spices, special conditions, or utensils. However, this method isn't suitable for milk mushrooms, which are very bitter.

Ingredients:

• 10 kilograms of mushrooms;
• 500 grams of salt;
• spices – optional;
• 5 bay leaves;
• leaves of fruit trees.

How to prepare: Prepare the milk mushrooms for pickling: peel, rinse, and soak. Next, place the mushrooms cap-side down on the bottom. A wide saucepan or barrel is suitable for this purpose. You can also place a bay leaf and cherry leaves on the bottom of the container. Sprinkle the layers of milk mushrooms with salt, pepper, garlic, and fresh herbs. Lay the ingredients in this manner almost to the very top.

Afterwards, you can cover the jar with oak or horseradish leaves and add dill. Add weights. Regularly remove any excess liquid. After 10 days, you can jar and store.

Hot method

This recipe sacrifices some of the crispiness, but significantly reduces the cooking time. Furthermore, thanks to the heat treatment, the resulting snack is completely safe.

Ingredients:

• 2 kilograms of milk mushrooms;
• 80 grams of salt;
• 2 liters of filtered water;
• 6 heads of garlic;
• allspice;
• 2 bay leaves;
• carnation.

Directions: In a separate saucepan, combine water, seasoning, and herbs. Bring the liquid to a boil, add the prepared main ingredient, and bring to a boil again. Simmer over low heat for half an hour, skimming off any foam occasionally. Turn off the heat and add the chopped garlic to the milk mushrooms.

Place the main ingredient in a separate container and add a weight to release the juice. Let it sit for 24 hours. Then heat the jars: place them in the oven or over steam. Then, boil the mushrooms, along with the released juice. Only then should the cooked mushrooms be transferred to sterile jars, covered with hot brine, and stored for long-term storage.

The preparation according to this recipe can be stored for much longer.

A simple recipe for milk mushrooms in jars

This method for preparing a delicious winter snack is similar to the previous one. It also requires heat treatment of the main ingredient. Although the forest product won't be as crispy, it extends its shelf life and reduces cooking time.

Ingredients:

• 3 kilograms of milk mushrooms;
• 80 grams of salt;
• fresh herbs;
• black pepper;
• hot pepper;
• horseradish leaves.

Directions: Boil the prepared main ingredient in a separate container. This will take no more than 20 minutes. Drain the liquid, add the specified amount of salt, and mix thoroughly with the mushrooms. In a separate bowl, begin adding the herbs and remaining seasonings. Then, pack in the boiled and salted milk mushrooms. Shake and compact the contents. Cover all ingredients with horseradish leaves and herbs. Add weights and store in a cool place. Leave for a little over a month.

A quick way to pickle

This recipe yields incredibly delicious and mouth-watering milk mushrooms in a short period of time. The cooking time is short, and a quick rinse with ice water is also required. This will help keep the main ingredient crisp and tender.

Ingredients:

• 10 kilograms of mushrooms;
• 500 grams of salt;
• 7 garlic cloves;
• fresh dill;
• 5 bay leaves;
• black pepper;
• carnation.

How to prepare: First, blanch the main ingredient. This step will completely remove the bitterness from the mushrooms and reduce the soaking time. Soak the milk mushrooms in a separate container for 20 minutes over medium heat. Then, transfer them to ice water. Repeat the boiling process for 10 minutes. Place them back in the ice water.

Note! Don't pour the mushroom broth down the sink—you can use it to make a delicious mushroom soup.

First, place the spices and a layer of salt in the prepared container, then add chopped garlic cloves and herbs. Be careful not to overdo the spices, as they can obscure the natural flavor of the milk mushrooms. Then, pack the main ingredient into layers, sprinkling with salt. Cover with a cloth and add a weight. Move the containers to a darkened room for a week. Then, place the finished forest product in jars, pour in the juice, and seal. Store in a cellar for long-term storage.

Salting in a barrel

To properly preserve forest products in wooden barrels, it's essential to accurately calculate the amount of salt. This choice of container will ensure the product is stored as efficiently as possible, isolating the milk mushrooms from light and drafts. To clean the container, use a baking soda solution, not household chemicals.

Ingredients:

• the required amount of mushrooms;
• coarse salt;
• bay leaf;
• black pepper;
• carnation;
• garlic cloves.

How to prepare: Fill wooden containers with a baking soda solution and soak for a week. Then, choose the most suitable method for preparing the product: dry salting or hot salting.

If you take your time and prepare it cold, the main ingredient will be crispy and acquire rich flavor notes. To do this, place the processed forest harvest in wooden barrels, lining them up in layers and sprinkling them with salt. Spices are placed at the bottom of the prepared containers. Then, add a thick cloth and weight.

This allows the mushrooms to release their juices and better soak up the brine. Keep them in this position for 2 months.

Marinated crispy

You can pickle white varieties of milk mushrooms, as well as the black variety of these mushrooms. This method preserves the forest harvest extremely quickly without becoming too soft. On the contrary, the snack turns out delicious and crispy, without losing its attractive appearance or natural mushroom aroma.

Ingredients:

• 1 kilogram of milk mushrooms;
• 4 heads of garlic;
• horseradish or oak leaves;
• black pepper;
• carnation;
• 3 bay leaves;
• 40 grams of coarse salt;
• water.

How to cook: Prepare the main ingredient according to the correct method. Soaking will only be required for 24 hours, not three. Finely chop the garlic cloves. Rinse the remaining ingredients under water. In a separate cooking pot, add the specified amount of salt, black pepper, bay leaves, and the wild product. Bring the contents to a boil, reduce heat to low, and simmer for another half hour.

Then, using a slotted spoon, transfer the boiled fruit into sterilized jars, pour in the hot brine from the pan, and add the remaining spices. Cover and let cool completely. Store in a dark place for long-term storage.

How many days does it take to salt?

Don't open the containers and taste the preserved mushrooms too early. If you need to prepare mushrooms for quick consumption, consider hot pickling or marinating. However, this method will prevent the mushrooms from becoming crispy. Using this quick method, the preserves can be opened after a month. If you choose the cold method, you can taste your homemade snack after two months.

Please note: Pickles may change color—this is a normal and natural reaction to salt.

Storage rules

Sometimes, as early as twenty days after canning, mold is discovered in the containers, the mushrooms have spoiled, and the lids have begun to rot. To prevent such occurrences, it's essential to carefully monitor the preparation and cooking process of the main component. Only by following precise instructions will the mushroom preserves last up to two years. Opened containers should be stored for no more than a week; otherwise, spoiled canned mushrooms can cause serious poisoning.

If the lids of canned food have bulged, it's recommended to open them and re-can the contents. However, if the first signs of mold appear, the lids should be discarded. Also, constantly monitor the leaking juices—remove the liquid and change the napkin. It's worth adding that mold can be prevented by adding a little vegetable oil to the canning container.