How to s alt black milk mushrooms and cowsheds: recipes for the winter at home with a photo

How to properly and tasty s alt black milk mushrooms and pigs - every year the answer to this question is sought by mushroom pickers who decide to clog 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 eat without prior preparation, which will be discussed in our article.

Pigs and black milk mushrooms - what's the difference?

These 2 conditionally edible mushrooms belong to different categories and subspecies of mycelium. They differ both in appearance and in structure, but uniform recipes for harvesting are used for harvesting for the winter. Here is a description of these mushrooms, although they cannot be confused.

Pig

This is a type of agaric. The maximum cap size is 200 millimeters. In young pigs, the shape of the cap is convex with wrapped edges, the old one is funnel-shaped, with edges turned up. Color - yellow-brown, possibly with a hint of olive color. The color of the pulp is brown, the plates are of a descending type with small jumpers. 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 the color of the hat.

The intake of such mushrooms without proper processing can be fatal - the pulp contains substances that reduce the number of red blood cells.

In case of poisoning, symptoms may appear immediately or a year after ingestion of mushrooms. Citizens rarely collect such gifts from the forest, it is believed that they accumulate heavy metals, but this is a property of all mushrooms. It is not recommended to collect any mushrooms near busy highways, industrial enterprises and in urban areas.But every year, mushroom pickers play Russian roulette with fate again and again, leading a quiet hunt in the wrong places.

Black milk mushroom

Black-capped mushrooms cannot be confused with other mushrooms of this species. Slightly concave, with inward-turned edges and concentric circles of dark color on a black-green surface - only a black nigella cap can look like this. It grows in large families, it is enough for a mushroom picker to find 2-3 clearings, and the extraction plan will be fulfilled.

Collecting milk mushrooms is like looking for mushrooms. If you find it, you will sit in one place for a long time and cut off beautiful mushrooms.

The hat grows up to 200 millimeters, and the stem is short, painted similarly to the hat. The plates and the inner surface are painted in a dirty white-green color, they turn black with age. The advantage of nigella and most types of edible mushrooms is crispy, tasty pulp with the aroma of the forest and fruits.

Preparing the main ingredient

Like all milk mushrooms, nigella and pigs, sticky hats need to be cleaned of 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 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 lightly with oppression on top so that the nigella and pigs are completely hidden under a layer of water. Water will need to be changed at least 3-4 times a day and bathed for 72 hours.

Blanching the mushrooms in boiling water with subsequent cooling under running water will help speed up the process, but this speed leads to the loss of the main - crunchy quality of such pickles.

Delicious recipes for winter preparations with these mushrooms

Preparing pickles from milk mushrooms at home or camping is within the power of even teenagers, you can not use seasonings and spices, but add them already at home.

Normal use of s alt depending on the method of canning;

dry method of s alting mushrooms - up to 40 grams per 1 kilogram of milk mushrooms;
hot or cold s alting - 60 grams per kilogram of nigella;
pickling - from 40 to 60 grams, depending on taste.

Milks and pigs hot-s alted

Summary of works:

With this method, you can not soak the mushrooms for a long time. It is enough to put the cleaned milk mushrooms or pigs in boiling s alted water and cook for 20-25 minutes over low heat. Then the first broth is poured out, and the fungi are thrown into a colander and washed under running water.
In a separate container prepare a pickle for mushrooms. Add 60 grams of s alt 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 s alt.

Add nigella to the brine, cook over low heat for another 10 minutes. Set aside from the oven and after the water has cooled down a little, spread dill, garlic on top and cover with horseradish, cherry or blackcurrant leaves.
For a week, the pickle is removed in a dark, cool place, covered with a gauze napkin and oppressed. It is not recommended to be overly zealous with the load - it is enough that the pigs are completely covered with a layer of brine. Daily remove excess juice and rinse the napkin under running water.
A week later, the mushrooms are laid out in sterilized jars, completely filled with brine, 100 grams of vegetable oil are added and rolled up with a sealed 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, cleaned in a refrigerator or a deep cool cellar. The sample can be taken only 15-20 days after s alting.

Cold way

With this method, only s alt and spices are used:

Pour boiling water over a pot for s alting several times. Large nigella are cut into several parts so that all mushrooms are approximately the same size;
currant leaves, 5-7 dill umbrellas, peppercorns and a little s alt are placed at the bottom of the pan;
further lay mushrooms in layers and cover each with s alt, spices, garlic and chopped herbs to taste;

you need to leave a distance to the top of the pan to set the oppression and collect the protruding juice;
top with horseradish leaves, cherries and then lay a natural napkin; put oppression on top.

The pan is cleaned in a cool place, at least once every 2 days, the load is removed, the excess juice is scooped out, the foam is removed and the napkin is rinsed under running and then boiling water. It will be possible to try and arrange the pickle in separate jars for 45-50 days.

Pigs and black milk mushrooms in jars

A simple method that allows you to quickly pickle milk mushrooms and prepare them for the whole winter:

Use only small young nigella or pigs. For 1 serving, 1 kilogram of mushrooms is prepared according to the indicated scheme.
Pour 500 milligrams of purified water into a saucepan, add 2 tablespoons without a hill of coarse-grained s alt, 1 teaspoon of mustard seeds, coarsely chopped horseradish leaves - to taste, 2-3 peas of allspice and a few dill umbrellas.
The soaked pigs are spread on top of the layer of spices, put the pan on low heat and cook for 15-20 minutes.

The boiled nigella is laid out in sterilized jars, the layers of fungi are sprinkled with chopped garlic cloves.
The remaining dill stalks are divided into segments and shift the top of the cans, slightly crushing the fungi; now, after filling the jars with brine, strong stems will not allow fungi to emerge, thus replacing oppression.
Fully fill the jar with brine, leaving room for vegetable oil, which is poured last. It remains to hermetically close the jars and put them in the pantry or basement.

Pig mushroom caviar

This is one of the simple recipes for making delicious pig or black caviar:

1.5 kilograms of soaked pigs are boiled for 40 minutes in s alted water. When the mushrooms have cooled down a bit, they must be scrolled in a meat grinder or chopped with a blender together with 400 grams of tomatoes;
onions are cut into thin half rings, and carrots are cut into strips. Vegetables are lightly fried in sunflower oil and then mashed to a puree state;

put all the ingredients in a saucepan, blend with a blender until smooth and add 150 grams of vegetable oil, 50 grams of coarse s alt and 30-40 grams of sugar;
caviar is stewed over low heat for 60 minutes under the lid. The gruel is constantly stirred, otherwise it will burn;
a few minutes before removing the caviar from the fire, try it again for s alt, if necessary, add some s alt and add 1 teaspoon of vinegar essence.

The finished hot caviar is placed in 500-gram sterilized jars and hermetically rolled up, wrapped in a blanket until completely cooled.

S alted barns: a classic recipe

This type of mushroom is recommended to be preserved using the cold hardening method. The choice of spices and spices depends on individual preferences. But the main set: horseradish leaves, cherries and currants, dill umbrellas and herbs, garlic and allspice - remain unchanged.

The layers of mushrooms are also sprinkled with s alt, spices, and the top is covered with leaves of cherries and currants. They put gauze and oppression on top and wait for readiness for 40-45 days, constantly rinsing the napkin and scooping out foam and excess brine.

With bow

To prepare such a pickle, you only need mushrooms, onions and s alt.

Let's analyze the recipe for 1 bucket of fresh soaked pigs:

For s alting such a volume of mushrooms, you will need 1.5 cups of table s alt and 5-6 large onions.
Prepared, soaked mushrooms spread in layers with a layer of onion cut into rings and s alt.
Before reaching the top, it is recommended to cover the mushrooms with several sheets of horseradish, this will add crispy notes to the mushrooms, and then, according to the old scheme, a napkin and oppression.

The pickle is removed in a cold place, providing it with the right care. After 40 days, s alted pigs are laid out in jars, 100-150 grams of sunflower oil are added on top and hermetically rolled up with lids. If there is room in the refrigerator, you can close several jars with plastic lids and store the mushrooms at sub-zero temperatures.

With cinnamon

Recipe:

2 kilograms of prepared mushrooms are put into a saucepan with s alted water, brought to a boil and boiled for 15-20 minutes. Milk mushrooms are constantly stirred and skimmed off the surface of boiling water. Throw in a colander and let the moisture drain.
Prepare the marinade. Pour 2 liters of water into a separate saucepan, bring it to a boil and add 5 bay leaves, 10 pieces of allspice peas, a cinnamon stick, 40 grams of 9% vinegar.
The pigs are put in the marinade and boiled over low heat for 20 minutes.

Now you need to fish out the cinnamon and put it on the bottom of the sterilized jar. Then they shift the mushrooms, slightly pressing down the layers to remove the voids. Pour 5 grams of citric acid on top and fill the container with marinade.
The pickle is ready, all that remains is to close it with a lid, sterilize for 10 minutes in a water bath, close it tightly and wrap it in a blanket.

S alting wet milk mushrooms without vinegar

Inexperienced mushroom pickers are looking everywhere for such recipes. But pickles are all performed without the use of vinegar, regardless of whether the cold or hot pickling method is used. Therefore, it makes no sense to single out one. Each housewife has her own recipe, and for young people, those listed above will suffice.

A quick way to pickle dry mushrooms for the winter

To speed up the process of s alting mushrooms, the process of soaking and removing bitterness is excluded and a hot recipe for s alting mushrooms is used. 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 eliminates the unique crunch:

The mushrooms are divided into several portions, the size depends on the volume of the pan, washed and brushed from debris and dirt and boiled in s alted water for 10-15 minutes.
Mushrooms are put 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 s alting period by 3-4 days, which are necessary for soaking.

The whole set of spices, s alt, based on the proportion of 60 grams per 1 kilogram of milk mushrooms, are laid out on the bottom of the pan, a portion of pigs is laid out and poured with water. Bring to a boil and cook over low heat for another 20-25 minutes, until fully cooked.
Ready-made blackberries 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-s alted according to a shortened program, can be stored without a sealed lid. It is enough to leave them warm for 3-5 days, and then store them under oppression in a cool cellar until the new mushroom season.

Storage rules for s alted mushrooms

S alting blackies 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 becomes moldy and begins to deteriorate. To avoid such a nuisance, it is important to responsibly sterilize jars or barrels and provide pickles with normal storage conditions.

While it is easier for rural residents to pickle large quantities of mushrooms in a cold way and store them in wooden barrels, then an urban lover of s alted pigs will have to roll pickles in glass jars. Hermetically sealed dishes can be stored in the apartment by placing them in a closet or under the bed, the main thing is not to store any product near heating appliances and household appliances.

If s alted pigs are stored in barrels, in addition to maintaining the optimum 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 mushrooms, such mushrooms are removed and 100-150 grams of vodka or alcohol are poured into the barrel.

Regardless of the method of storage, the maximum allowable period of use of homemade pickles with mushrooms is 8-9 months. Eating expired nigella or pigs will, at best, lead to food poisoning.

Conclusion

Important! The taste and shelf life of fungi directly depends on the amount of s alt. If you do not report this ingredient when cooking, you can completely destroy the result of your work. Uns alted milk mushrooms quickly and inevitably rot and become covered with a layer of mold.

Easier with s alted milk mushrooms. They are well preserved, and you can reduce the amount of s alt by a simple method. Soak milk mushrooms in milk for a few hours, they will lose excess s alt, but the taste and crispiness will remain unchanged.