How to s alt milk mushrooms: hot and cold recipes at home with photos and videos

The breast is a fairly common mushroom that has many species. But because of the bitter taste, many mushroom pickers bypass it. But the taste can be corrected if the mushrooms are processed correctly. After that, they become no less valuable than others. They can be cooked fresh or prepared ahead of time. Consider, how to pickle milk mushrooms correctly so that they are not bitter and do not change color.

Features of pickling milk mushrooms

They can be s alted raw or slightly boiled. But, regardless of the method of s alting, they must be soaked. Otherwise, they will be bitter and impossible to eat.

If you s alt them raw, the color does not change, but if you boil them, they will darken. If you add citric acid during cooking, the color will remain. But it doesn’t take long to cook, just a couple of minutes.

Selection and preparation of mushrooms before starting the process

To cook delicious and high-quality s alting from mushrooms, you need to take suitable mushrooms:

• Don't collect everything, too old become rough and tasteless. It is better to leave them in place, let them ripen and give a new crop next year.
• Worms should also be discarded immediately in the forest so that they do not take up space in the basket. You can get rid of the larvae, but this is not the main problem of worm mushrooms. When the worms eat them, they begin to deteriorate inside and become dangerous, they can be poisoned.
• Mushrooms covered with mold should not be taken, they are spoiled.

After a hike in the forest, the first thing to do is sort out the mushrooms, remove the garbage and, if any, get rid of dubious specimens that accidentally or mistakenly fell into the basket.

Then start soaking. Mushrooms are soaked for at least three days. A little s alt is added to the water. Approximately 50 g per liter of water. Make sure that the mushrooms do not float and soak evenly. It is necessary to change the water as often as possible, so the bitterness will go away faster. Before s alting milk mushrooms, rinse with clean water several times, preferably under a tap.

Recipes for s alting milk mushrooms at home

S alted milk mushrooms have always been popular in Russia. Today, many recipes for their preparation are known, but they are all divided into hot and cold.

In a hot way

This method includes heat treatment. After the mushrooms have been soaked, they are boiled, then put in glass jars, enameled or wooden utensils and s alted.

Boil milk mushrooms for a short time, about 15-20 minutes. At the beginning of cooking, they are on the surface of the water, and then settle to the bottom. At this point, you need to change the water and continue to cook until they settle again.

For the first time, water can be poured so that it covers the mushrooms to half. They will release their juice and that will be enough. Then add water to cover the mushrooms.

Repeat the procedure 2-3 times, then strain the milk mushrooms and rinse under the tap. Further actions are performed according to the recipe.

Cold way

This method is simpler, and the workpiece is more fragrant. Without heat treatment, the taste is preserved in full. But before s alting, you also need to soak for a long time to remove bitterness.

Use instant recipes with various additives. Milk mushrooms are used raw, well soaked and washed. Made with onions, cabbage, garlic and horseradish. And this is not the whole list of ingredients that can be found in these pickles.

Prepared milk mushrooms are put into the dish used in layers, alternating with spices. Each layer is well s alted, s alt can not be spared. They need to be soaked again before use, but not as long.

They put a load on top and remove the container in the cold. A day later, the juice covering the mushrooms should stand out. If this does not happen, you need to increase oppression. Sometimes this does not help, then you still need to s alt the mushrooms - it is possible that the s alt was not enough or it turned out to be with impurities and did not s alt. Over time, the mushrooms settle. You can add new ones to them.

White milk mushrooms in cabbage leaves

It turns out delicious if you s alt milk mushrooms along with cabbage leaves. Both mushrooms and cabbage benefit from this:

• You can use both hot and cold s alting. But hotter is better, so a lot of mushroom juice does not stand out and the brine does not deteriorate.
• The boiled mushrooms are filtered and cooled.
• It is better to make s alting in a wooden barrel, it will turn out more fragrant.
• Spices and cabbage leaves are laid on the bottom in a thick layer. Pour a layer of mushrooms on top and s alt. This is done several times until the entire barrel is filled.
• Make a brine and pour it into a barrel to the brim.

10 liter keg requires ingredients:

• cabbage leaves - 6 kg;
• boiled milk mushrooms - 3 kg;
• s alt for brine - 200 g;
• water - 5 liters.

If desired, cabbage can not be divided into leaves.

S alting with onions

If you pickle milk mushrooms with a lot of onions, you get a ready-made snack. To do this, cut the peeled onion into half rings, and boil the mushrooms. You can not boil, then more time should pass before use.

Ingredients:

• milk mushrooms - 3 kg;
• onions - 4-5 pieces;
• s alt - 100 g;
• spices to taste and choice.

Place onions and mushrooms in rows in a bowl. S alt and season each row with spices.

S alt in hot brine

According to this recipe, milk mushrooms should be boiled for 15-20 minutes in water, then strained and dipped in boiling brine and boiled for the same amount. After that, put them in jars, drain the excess brine and pour a little vegetable oil into each jar to stop air from entering. Close the lid and put away in the cellar.

For 1L brine:

• water - 1 liter;
• s alt - 1-2 tbsp. l.;
• dry spices to taste.

If desired, you can add chopped garlic and horseradish root. But they are added to mushrooms after cooking and insist a little so that everything is evenly soaked.

Korean

According to this recipe, milk mushrooms are very fragrant and tasty. Ingredients:

• mushrooms - 3 kg;
• onion - 1 kg;
• carrots - half a kilo;
• seasoning "loin";
• vegetable oil - 300 ml;
• vinegar - 200 ml;
• s alt, sugar, garlic, black pepper to taste.

Carrots and onions are fried in oil, mushrooms are boiled. Everything is mixed and left to soak.

Forest crunchy barrel milk mushrooms

Since ancient times, mushroom pickers have s alted milk mushrooms in wooden barrels. From this they had an unusual taste, especially if the barrel is oak. In the villages, such s alting can still be found. And, of course, you can get a recipe for how to do it right.

In order for the main ingredient not to spoil the taste, you need to pay special attention to the keg. Before use, it must be carefully prepared. If it is new, it is enough to soak it for a couple of days for the boards to swell.

If the barrel has already been used before, it should be soaked for a couple of weeks, changing the water periodically, and then washed thoroughly. Before s alting the mushrooms, pour boiling water into the barrel and leave to cool. After all activities, the vessel should not have foreign odors.

S alting milk mushrooms in a barrel can be done in different ways - both cold and hot. It is important to soak the mushrooms well from bitterness before s alting. Ingredients for the easiest way:

• milk mushrooms - 10 kg;
• s alt - 0.5 kg;
• horseradish and blackcurrant leaves.

Raw or boiled milk mushrooms are laid out in a barrel, sprinkled with s alt and shifted with leaves. Raw will be more crispy and elastic, boiled will be softer.

Storage rules

Mushroom s alting is stored in a cold dark place. It can be in the refrigerator, but it is better in the basement or cellar.

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