Milk mushrooms for the winter under an iron cover: which ones to use, recipes for the winter

Many culinary specialists close milk mushrooms under an iron lid. So that the mushrooms do not deteriorate, all recommendations are strictly followed. To do this, choose the right lids and be sure to pre-soak the forest harvest.

Is it possible to close the milk mushrooms with iron lids

Inexperienced cooks most often do not know whether to roll milk mushrooms under iron or nylon lids. There is an opinion that botulism bacteria develop under the metal, which cause severe poisoning.

For salted mushrooms, it is better to use plastic covers that allow air to pass through. Iron can only be used if it is coated. It prevents the product from contacting metal.

Do not pour the brine to the very edge of the jar.

What lids to close the milk mushrooms

Salted milk mushrooms can be closed with screw caps, but careful attention should be paid to them. They must be of high quality, without damage or scratches. On the inside there is a uniform inert coating.

Before proceeding with the preparation, the containers are checked for tightness. To do this, liquid is poured into the jar, tightened with an iron lid and turned over. If there are no bubbles and no water leaks anywhere, then you can use it.

Metal can oxidize during storage. Therefore, the brine is poured in such a way that it does not come into contact with the iron lid. Containers with milk mushrooms are stored strictly in an upright position.

To prevent corrosion, a little calcined oil is poured onto the mushrooms. For added peace of mind, you can wrap them on top with plastic before storing them in the basement.

It is permissible to use plastic lids for salting, but the time of such preservation will be significantly reduced and will be only three months.

The oil always stays on top and serves as a good lubricant for the caps

How to pickle milk mushrooms under an iron lid

So that salted milk mushrooms retain their taste for a long time and do not deteriorate under an iron lid, you can subject them to heat treatment.

First, the fruiting bodies are sorted out. All copies of a non-marketable type are thrown away. Broken fruits are also not taken. After that, they are washed using a soft brush. It helps to remove remaining sand and forest debris.

After that, they are transferred to a wide basin or plastic bucket if there is not enough space in the kitchen. At the same time, the hats are turned upward, then filled with ice water. Leave for three days. Change the fluid periodically. If the room is cool, then changing the water is sufficient once a day. If it's hot, three times. On the last day, forest fruits are salted. This is how the pre-ambassador takes place.

The forest harvest is washed and proceeds to further harvesting according to the selected recipe.

Mushrooms with onion rings are served

How much to salt milk mushrooms under an iron lid

The time for pickling milk mushrooms under an iron lid differs depending on the method chosen. If the preparation is prepared with a hot method, then the mushrooms will be ready for use no earlier than two weeks later.With a cold taste, pickles will come out only after one month.

To enhance the taste of pickles, you can add mustard beans

Recipes for milk mushrooms under an iron lid

Recipes for milk mushrooms under an iron lid for the winter are easy to prepare, but take a lot of time to soak. You can cook them cold or hot.

Hot method

A set of products:

• milk mushrooms - 1 kg;
• vegetable oil - 20 ml;
• filtered water - 2 liters;
• dill seeds - 5 g;
• salt - 45 g;
• horseradish leaves - 2 pcs.;
• garlic - 7 cloves;
• bay leaves - 2 pcs.;
• black pepper - 10 pcs.

Cooking process:

1. For brine, dissolve the salt in the specified volume of water.
2. Boil the forest fruits previously soaked for three days. Drain and fill with brine.
3. Add dill seeds, pepper, bay leaves and put on medium burner for 10 minutes.
4. Turn off the fire. Add horseradish leaves and peeled garlic. Mix. Install oppression. Products must be completely covered with brine.
5. When the workpiece has cooled down, move it to the basement. At the same time, the oppression is not removed. Leave for a week.
6. Heat the containers in the oven. Move the caps down. Pour with brine. Pour oil under the iron lid. Twist.

You can taste pickles only after two weeks

Cold salting

White milk mushrooms are best suited for this method. They are stored under an iron lid in the basement. This method is often referred to as dry because no additional liquid is used for cooking.

You will need:

• milk mushrooms - 10 kg;
• cherry leaves - 12 pcs.;
• coarse salt - 400 g;
• currant - 12 leaves;
• garlic - 10 heads;
• horseradish - 5 leaves;
• dill - 7 stems.

Cooking process:

1. Soak forest fruits for three days in ice water. During this time, change it several times.
2. Place in a keg, caps down. Sprinkle each layer with plenty of salt, and place dill stalks, currant and cherry leaves.
3. Cover with large horseradish leaves. Spread evenly clean gauze, which must be folded in several layers beforehand.
4. Scald the wooden circle with boiling water. Place on the workpiece. Put sterilized oppression on top.
5. Leave in the basement. If little juice is released, then the oppression must be changed to a heavier one. Leave for a week.
6. Transfer to banks. In this case, tamp the fruits as tightly as possible. Fill with the remaining brine. You can put some oil on top. Tighten with iron lids.
7. Insist for another three weeks. You cannot try before this time.
8. Store in a basement. The temperature should not exceed + 10 ° С.

Mushrooms are salted in a cold way under an iron lid for up to one month

Conclusion

The milk mushrooms are rolled up under the iron cover, observing all the rules. The finished product is very tasty and nutritious. In winter, it will delight all true connoisseurs of forest fruits.

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