Any Russian knows how to cook milk mushrooms. This lamellar mushroom is conditionally edible; it contains a certain amount of toxic juice, which gives the product a bitter taste. To remove the bitterness, the mushrooms are soaked for a long time.
It is permissible to store milk mushrooms in different ways, except freezing. Most often, for consumption in winter and all year round, mushrooms are pickled and pickled.
General storage rules
In order for milk mushrooms to be consumed over a long period of time, you need to be able to prepare them correctly. Preparation begins with clearing away soil and debris. The purified products are filled with a large amount of water. It is better to use a spacious container for this: a basin, a bathtub, etc. Leave the mushrooms soaked for several hours. You will need to rinse each milk mushroom individually in clean water. You can use a sponge or dish brush to help. Washed mushrooms are sent for further processing.
Collection rules
Milk mushrooms are large mushrooms, the diameter of their caps can reach 20 cm. It is important to be able to store them correctly so that the product is safe. This forest gift is collected in August until the last days of September. Mushroom picking is accompanied by careful cutting. Twisting can bring many pathogenic microorganisms to the bottom of the mushroom. Thorough cleaning of milk mushrooms involves removing plaque on the surface of the mushroom, litter, soil and washing in several stages.
Why is careful processing of milk mushrooms important?
Before the salting or pickling process, it is better to boil the raw materials to get rid of bacterial spores that can survive even at plus 120 degrees. You will have to soak and boil the milk mushrooms well before other manipulations. Incompletely sterilized or low-quality canned products can lead to botulism. The disease is provoked by a rod-shaped bacterium, for which hermetically sealed jars provide a breeding ground, and the mushroom soil was the source.
It is better if the crop is soaked for a couple of days. The water needs to be changed several times. The second soaking method requires salted water. To prepare the solution you will need citric acid (2 grams), salt (10 grams) and a liter of water. The solution is changed a couple of times a day.
Instead of soaking, you can blanch the raw materials. Add 10 grams of salt to a liter of water. When the salt liquid boils, mushrooms are dipped into it and blanched for 5 to 7 minutes. Milk mushrooms cooled with fresh water should be left until the remaining water drains.
Russian salting method
For old-fashioned home pickling, a wooden barrel, enamel bucket, pan or tank is used. Any container is washed, scalded with boiling water and dried. Salt is poured onto the bottom of the container, and milk mushrooms are placed on top of it in six centimeter layers. All layers are alternately sprinkled with salt. To calculate how much salt you will need, you need to know the weight of the raw materials. A kilogram of mushrooms will require about 50 grams of salt.
Separately prepare a mixture of dill, horseradish leaves, finely chopped garlic, currants or cherry leaves, mina and salt. The milk mushrooms should be laid out so that the caps point down. All layers are sprinkled with a green mixture. After filling the container, cover it with clean material. You will need to press the product down with pressure from above. They wait 2 days and take the containers with mushrooms into the cool of the cellar or basement. Gradual compaction of the raw material will promote the formation of brine.
After 7 days, you need to check whether there is a lot of juice in the container with mushrooms. If the top layer is not covered with liquid, prepare an additional solution from a liter of water and 20 grams of salt. The process will be completed in a month and a half, when the product can be added to the diet. Mushrooms will need to be stored at a temperature range from minus 1 to plus 7 degrees. From large containers, you can transfer the product into glass jars, which are pre-sterilized.
How to store salted products?
First of all, you need to know how to store salted milk mushrooms. This appetizer goes well with both meat and vegetables. Mushrooms are often added to salads. Salting allows the gifts of nature to remain edible for a long time. Mushrooms have their own unique taste. Milk mushrooms have a crispy consistency.
You can salt milk mushrooms using the hot or cold method. The hot method involves rolling up the jar. If you use a nylon lid to simply close the jar, then it can be stored in the refrigerator. Try salted milk mushrooms after 7 days. But the fullness of the taste will be felt only after one and a half or two months, when the mushrooms are completely salted.
It is also important how to store milk mushrooms after salting. Jars of pickles are kept in the dark and cool. The room must be ventilated. The temperature around should range from 1 to 5 degrees.
If the mushrooms were pickled using the cold method, treat them more carefully. To save, a mode from 0 to 3 degrees is suitable. The best room would be a cellar or underground. The raw materials in the jar can stand on the refrigerated shelf.
While the product is in storage, you will need to monitor the presence of brine in the milk mushrooms. Excess liquid is not needed, otherwise the mushrooms may float to the top.
Tip: When the brine evaporates during long-term storage of salted mushrooms, you need to add a little boiled cool water to the container with the milk mushrooms. The mold that appears on the mushrooms is removed, the product is transferred to another container, into which fresh chilled brine will need to be poured.
It is often more convenient for housewives to store mushroom preparations pickled. Some people prefer their taste. For pickled milk mushrooms, if they are in jars, room temperature is suitable. But this will shorten the shelf life of the mushrooms to just a few months. Young crispy mushrooms are convenient to treat guests to or serve at family meals. If you use the refrigerator to store the preparation, the mushrooms in the marinade will be fresh for a year.
The ancient method of salting milk mushrooms is the procedure with barrels. Products should be stored in this container at a temperature of about 0 degrees. At higher values, the raw material will sour and be spoiled. To avoid poisoning from pickled mushrooms, it is better to store them for no more than six months. If canned milk mushrooms are frozen and begin to crumble, they will taste worse or disappear altogether.
Storing fresh milk mushrooms
Any mushroom, especially milk mushrooms, cannot be stored fresh for a long time. Over time, toxic substances will accumulate in the product, which have a poisonous effect on the human body. Experienced mushroom pickers will tell you how long the harvest can be stored.
If there is no way to quickly sell and process the mushroom harvest, it is better to leave the milk mushrooms in a cool, dark place for 10 or 15 hours. It is possible to use the lower refrigerated shelves, basement, cellar or underground as storage. Fresh milk mushrooms cannot be stored for more than one day.
Since time immemorial, milk mushrooms have been renowned as the most famous mushrooms in Russian cuisine. They belong to the category of conditionally edible, since they secrete a very caustic juice, which can be gotten rid of by soaking.
How to store milk mushrooms so that their preparation for future use preserves its taste for a long time? The main purpose of milk mushrooms is pickling. There are two traditional types of salting - cold and hot methods.
Cold method of salting milk mushrooms
The mushrooms are sorted, the caps are thoroughly cleaned of dirt, washed and soaked in cold salted water for at least 1 day so that the bitter juice comes out, while changing the water as often as possible. After this, the mushrooms should be rinsed in clean water and drained in a colander. The milk mushrooms are ready for pickling. A layer of salt is poured onto the bottom of the dishes prepared for salting (barrels, tubs, enamel tanks), horseradish leaves, currants, dill sprigs and garlic cloves are placed (salt consumption is 40-50 grams per 1 kg of mushrooms). Then lay out the mushrooms, caps down, in a layer of 6-8 cm and sprinkle with salt again. So the entire container is filled. Horseradish leaves, dill currants, and garlic are again placed on top, covered with a clean cloth or gauze in several layers and under pressure. When the mushrooms thicken and release juice (2-3 days), they should be taken to a cold room.
Hot method of salting milk mushrooms
Instead of soaking, peeled mushrooms can be boiled in salted water (10 grams of salt per 1 liter of water) for 5-6 minutes. After boiling, the water should be thrown away and cannot be used. Then pour clean water into an enamel bowl (0.5 cups per 1 kg of mushrooms), add salt and bring to a boil. Mushrooms are placed in boiling water and cooked for 5-10 minutes from the moment of boiling. At the end of cooking, add currant leaves, garlic, and dill. Together with the brine, they are placed in barrels and jars. Milk mushrooms are ready for consumption in 30-40 days.
Pickled milk mushrooms– an excellent delicacy for the winter table. Peeled and soaked mushrooms are boiled in a marinade. To prepare the marinade you will need for 1 liter of water 2 tablespoons of salt, 1 tablespoon of sugar, 2 cloves of garlic, 5-6 peppercorns, 2 bay leaves, 5-6 cloves, cinnamon. Cook the mushrooms over low heat until they sink to the bottom. At the end of cooking, 9% vinegar is added. The prepared mushrooms are placed hot into clean jars and rolled up.
How to store milk mushrooms after pickling so that their consumption is pleasant and safe? The best option is when the temperature is maintained at a level no higher than 5-6 0 C. At subzero temperatures, the mushrooms will freeze and lose their taste; above 6 0 C, they will turn sour.
Since ancient times, people have wondered how to preserve food for a long time. Their lives depended on these skills. Today, improper storage of food can lead to unnecessary waste of money and diseases of the gastrointestinal tract. However, with the advent of refrigerators, people still continue to use ancient methods of preserving food, including mushrooms. Therefore, it would be nice to find out how to store salted mushrooms at home.
Storage conditions
It is important to know that when preparing salted mushrooms, special storage conditions must be taken into account. Otherwise, this can lead to disastrous consequences - not only damage to the product, but also health problems.
For each type of mushroom, there are certain proportions of salt per 1 kg of product. For example, when cold salting mushrooms such as tremors, russula and milk mushrooms, 45 grams of salt are required per 1 kg of product. For hot salting, 60 grams of salt per 1 kg of mushrooms is enough.
Other subtleties
When storing salted mushrooms in glass jars or other containers, do not cover them with plastic or cling film. If the temperature is above 0 °C, this will lead to evaporation of liquid from the brine. In mushrooms that are not in brine, due to the accumulation of moisture under the lid or improvised plug, yeast fungi will multiply.
You also need to know how to preserve salted mushrooms from mold. To do this, during the salting period, you should shake or shift them once a week to create conditions for the movement of the brine. In this case, the mushrooms should be completely covered with liquid.
To store salted mushrooms at home for a long time, you should know certain culinary subtleties. After all, if prepared incorrectly, this product can quickly deteriorate.
Method one
- After salting, the liquid must be drained.
- Dry the mushrooms on a paper towel and place in portions in a plastic bag or cling film.
- Then place the preparations in the freezer. The product will not lose its taste even after long-term storage. After defrosting, the mushrooms can be eaten immediately.
Method two
Greetings, my dears!
Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch on mushrooms at the festive table, especially on New Year, which is just around the corner (only four months left!).
By the way, in ancient times in Rus', milk mushrooms were called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day milk mushrooms are considered inedible, so they do not eat them even in salted form.
For pickling, mainly the white representative of this mushroom is used. When in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish cap. However, in our article you will find a very tasty recipe for pickling black milk mushrooms. So get creative and enjoy the fruits of your labor! Happy cooking to you!
Mushrooms prepared according to this recipe turn out incredibly crispy and appetizing. It’s especially nice to serve them to the table with onions and vegetable oil.
Ingredients:
- Milk mushrooms
- Garlic
- Dill or fennel seeds
Clean and soak the mushrooms in a bowl of water. We insist for a day. Drain the water several times to remove the bitterness.
We place a pressure plate in the form of a plate so that the milk mushrooms are completely immersed in water.
After a day, use a brush to remove the remaining dirt from the mushrooms and transfer them to a clean container.
Fill with water so that the milk mushrooms are completely immersed in water. We put it on fire.
Immediately after boiling, check the time and boil the mushrooms for no more than five minutes! Otherwise they won't turn out crispy.
Using a slotted spoon, remove the milk mushrooms from the pan and transfer them to another container.
Sprinkle the first layer of mushrooms with salt.
Place under a press and leave for two days at room temperature, remembering to periodically check the mushrooms.
We remove the oppression.
We begin to place the milk mushrooms in the jar, not forgetting to flavor each layer with garlic and dill. We repeat the procedure until the jar is full.
We pierce the mushrooms at the walls of the jar with a knife several times so that excess air does not form and the brine penetrates downwards.
Sprinkle the remaining garlic and fennel seeds on top.
Fill the jar to the brim with boiled, salted and cold water. Close with a nylon lid. We put the milk mushrooms in the refrigerator for storage for a month. After that you can eat, bon appetit!
How to pickle raw mushrooms (milk mushrooms) in a hot way - a simple winter recipe in jars
Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!
Prepare 2 buckets of milk mushrooms:
- 6 liters of water
- 18 tablespoons salt (heaped)
- Bay leaf
- black peppercorns
Cooking method in stages:
Rinse the milk mushrooms thoroughly.
Place them in clean containers.
Fill with water and put on fire to cook.
Bring to a boil and immediately skim off the foam.
Reduce heat and cook for another 5 minutes.
Drain the water through a colander. While the milk mushrooms cool slightly, prepare the brine: pour water into a pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.
Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.
Place the mushrooms loosely among the jars.
Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.
Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!
Proper hot salting of dry milk mushrooms for the winter
This recipe will provide you with a delicious mushroom appetizer for your holiday table. The guests will be delighted, you'll see!
We will need:
- dry milk mushrooms
- horseradish leaf
- raspberry leaf
- cherry leaf
- oak leaf
- 2 dill umbrellas
- Bay leaf
- carnation
- allspice
Cooking method in stages:
Soak for 6-7 days, changing the water three times a day.
Place on the fire, bring to a boil and simmer over low heat for 15-20 minutes.
Drain the water through a colander and leave the mushrooms to cool for 30 minutes.
Place bay leaf, allspice, cloves, garlic and a couple of pinches of salt on the bottom of the pickling container.
We will also add a couple of cherry leaves and one leaf each of raspberry, horseradish, oak, as well as a dill umbrella.
We lay out the first layer of mushrooms, sprinkle them with a pinch of salt and again lay out the same spices and seasonings as for the first layer.
After laying the last layer, cover the milk mushrooms with leaves.
Cover the container with mushrooms with gauze and put on the press. We put the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure there is brine in the mushrooms, otherwise they will spoil!
If you don’t want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salted water to each of them.
How to salt milk mushrooms quickly and simply not for the winter?
I really like this recipe because you can eat these mushrooms in just 5 days. I don’t like the cold method of salting milk mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning from them increases.
Take the following ingredients:
- Milk mushrooms
- Garlic
- Black peppercorns
- Bay leaf
Cooking method in stages:
Wash and soak the mushrooms for a day, changing the water two or three times during this time.
Place the milk mushrooms in a saucepan with slightly salted water, place on the stove, wait until it boils and then cook over the heat for 20-30 minutes.
Cool the mushrooms until warm.
Prepare garlic, black peppercorns, bay leaf and salt.
Salt each mushroom and place it in a container with the cap down.
Place garlic, bay leaf and pepper on each layer of milk mushrooms.
Place pressure and put the mushrooms in the refrigerator. After 5 days you can enjoy the ready-made salted milk mushrooms, bon appetit!
A recipe for how to pickle black milk mushrooms in a hot way (in brine)
Most often, porcini mushrooms are used for pickling. However, Black is no worse. Especially if you know how to cook them correctly. So try it, for good health!
Prepare:
- Black milk mushrooms
- Dill umbrellas
- Bay leaf
- Garlic
- Peppercorns
Cooking method in stages:
Clean the mushrooms and scrape their stems. Fill with water.
Soak for 24 hours, remembering to change the water for the black milk mushrooms a couple of times.
The next day, drain the water and rinse the mushrooms.
Fill the pan with milk mushrooms with water and put on fire.
After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and cook them over medium heat for 40-45 minutes.
Drain the water through a colander and leave the mushrooms to cool.
Place dill and garlic at the bottom of the jar.
Place a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of milk mushrooms.
Top each layer of mushrooms with dill and garlic.
Cover the top with gauze, place the press and leave in a cool place for 2 weeks.
How to pickle white milk mushrooms for the winter in jars in a cold way - the right recipe at home
My grandmother knows this method. Moreover, her milk mushrooms always turned out very tasty and aromatic. If you want to try it, please come to the table!
Ingredients:
- White milk mushrooms
- Garlic
- Allspice
- Black peppercorns
Cooking method in stages:
Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.
We thoroughly wash each mushroom with a dishwashing sponge.
At the bottom of the pan we place chopped garlic cloves, allspice and black peppercorns, as well as salt at the rate of 1 heaped tablespoon per 1 kg of mushrooms.
Place the mushrooms caps down.
Sprinkle each layer with garlic and pepper.
When the container is 2/3 full, be sure to press down so that the mushrooms release their juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, the salted white milk mushrooms are ready! Bon appetit!
Preparing salted milk mushrooms using cold brine
This recipe was taught to me by a mushroom picker I know, who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.
Take for 1 kg of mushrooms:
- 40 g salt
- bunch of dill
- 1 PC. bay leaf
- horseradish root
- 5-6 cloves of garlic
- pepper - to taste
Cooking method in stages:
Clean and slice the mushrooms.
Place them in a saucepan, pores side up.
For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.
Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.
Add salt and dill.
Add the ground pepper mixture.
Mix everything well.
Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.
Press down the milk mushrooms to make them tighter.
In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!
Attention: if you tightly close a jar of mushrooms, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!
Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)
To make the mushrooms crispy and tasty, you need to salt them cold. However, many are afraid to do this because of the risk of contracting botulism, because milk mushrooms are considered conditionally edible mushrooms.
Therefore, if you are so worried about your health, but at the same time do not want to give up pickled milk mushrooms, prepare them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!
Do you have a favorite recipe for salted milk mushrooms? If yes, I will be glad if you share your experience in the comments. See you again on the blog!
Written by Nikolay Budnik and Elena Mekk.
Many mushroom pickers are faced with the question: how to store harvested mushrooms in a city apartment? This is especially true for salted mushrooms. We will share our many years of experience.
We salt mushrooms mainly in a cold way in buckets, tanks, and pans. Place a cotton cloth on the mushrooms, then a lid or saucer (so that the distance to the walls is 0.5 - 2 centimeters), then a squeeze (usually a three-liter jar with the required amount of water). The mushroom juice should cover the mushrooms. In this form they are salted on the balcony for 30 - 40 days.
When the mushrooms are salted, we put them in jars of the required size, filling them tightly, without voids. The mushrooms should almost reach the top of the jar. A cotton cloth soaked in vodka is placed on them. VODKA IS NEEDED TO PREVENT MOLD GROWING! After this, the mushrooms are crushed with sticks placed crosswise over the shoulders of the jar. These sticks are also moistened with vodka.
Juice should appear above the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salted water (1 tablespoon per liter of boiled water). The top of the jar is closed with a thick plastic lid with a side, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dried out more and were preserved worse.
In this form, salted mushrooms can be stored in a cool place until the next harvest, or even longer. We usually store mushrooms in a cupboard under the window. You can use a refrigerator, a balcony floor, and a caisson - whoever has what options. The main thing is that the mushrooms do not freeze in the cold and do not become acidic in the heat.
1. Ready-made salted mushrooms are compacted tightly into glass jars so that there are no voids left.
2. Bending sticks are split off from a pine or spruce block. This manufacturing method is very productive.
3. Sticks, cloth and lid are disinfected with vodka.
4. The brine should appear above the mushrooms.
5. In this form, mushrooms can be stored for one to two years!
Small videos about storing mushrooms in a city apartment.
How to properly fill jars with mushrooms.
How to close jars for long-term storage of mushrooms
How to store a started jar of mushrooms in the refrigerator
Salted mushrooms after a year of storage
And now a big film about storing salted mushrooms.