Why milk mushrooms darken when s alted: reasons for how to properly s alt and bleach

S alted milk mushrooms are one of the most popular options for harvesting mushrooms for the winter. This dish is a wonderful addition to the festive table, and not only! Knowledgeable mushroom lovers really appreciate pickled milk mushrooms for their high palatability: they have a pronounced mushroom taste and crunch pleasantly on their teeth. But this product has one unpleasant property - it quickly darkens during processing. Why do milk mushrooms often darken when s alted, and how to avoid this?

Why milk mushrooms darken when s alted

The main problem that the hostess faces when pickling mushrooms is darkening or turning blue. The reaction begins on the way home from the forest. Mushrooms immediately begin to darken on the cut, and when cooked or s alted, they completely lose their original white color.

This happens because the pulp contains milk, which causes such a reaction. Because of it, raw mushroom bodies have a burning peppery taste, which disappears only when soaked and s alted. When the mushroom is cut, the secreted milk comes into contact with air, and on the cut it becomes a gray-yellow color. Then, literally before our eyes, it darkens or turns blue.

But don't be afraid of that. When properly processed, milk mushrooms will be absolutely edible, tasty and crispy.

When soaking in water

Before s alting, mushrooms must be soaked in water from one and a half to five days. Water during this time should be changed up to five times a day. But often the fruits darken when soaked in water.

This mainly happens only with mushrooms that have been out of water for a long time, so they must be immediately immersed in water before cleaning.

Another reason for the darkening of mushroom fruits is sunlight. To avoid discoloration after cleaning, the mushrooms are immediately placed in water under the load and covered with a lid.

Soaking mushrooms in water before s alting is also necessary in order to remove unnecessary bitterness from them and make the pulp more elastic. It is best to do this in warm s alt water. Warm water will quickly remove the bitter taste from the fruit, and s alt will prevent the mushroom crop from souring.

In brine

Unfortunately, mushroom fruits can also turn black in brine. Why is this happening? The first reason is overripe mushrooms. They begin to lose bitterness very quickly and darken because of this. The second reason is the lack of brine in the jars. Mushrooms that are not covered with s alt water come into contact with air, and therefore lose their light color.

How to s alt milk mushrooms so that they do not darken

After a long soak in water, milk mushrooms can be s alted. There are two options for s alting: hot and cold.When using the first, mushrooms must first be boiled in s alted water. Next, boiled s alted milk mushrooms are washed. After that, they are stacked tightly in sterile jars in layers:

• a small layer of s alt, a couple of peppercorns;
• dill umbrellas, currant leaves;
• layer of mushrooms.

Then the layers are repeated. Laid mushrooms are poured with mushroom broth and allowed to escape the air. Cool the workpiece and close with plastic lids. Mushrooms are s alted in a cool place for 30-40 days.

When choosing the second option in an enamel bowl, raw milk mushrooms are covered in layers with s alt, spices, shifted with garlic, dill umbrellas, you can also use horseradish root, which is pre-cut into thin strips. Then the entire mass is placed under the load. After a few days, the milk mushrooms will release juice, which will completely cover them and prevent discoloration.

Mushrooms under pressure can withstand 30-40 days. After that, milk mushrooms can be transferred to jars, pressing down tightly and pouring brine under the very lid.

If all technologies are properly maintained, no external changes will occur with mushrooms.

Can I eat milk mushrooms if they have darkened?

If the mushrooms were left without brine for a short time, then they should be completely filled with water and left for three to five days. After that, they can be eaten.

Things get worse when the mushrooms become dark under pressure when s alted. These are definitely not worth eating.

Most likely, an inedible species got into the s alting or there were many old fruits with accumulated toxins. This can be very dangerous to he alth and life!

How to whiten mushrooms?

If the mushroom fruits did not turn dark when soaked, this issue is resolved by boiling them in water seasoned with vinegar or citric acid. This will definitely help restore their whiteness.

And if already pickled mushrooms have darkened? To resolve this issue, banks should be closed not with metal lids, but with paper soaked in vodka or medical alcohol.

From above it is wrapped tightly with a rope or strong threads. Even better, pour hot vegetable oil on top and leave in a cool place.

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