Content
- 1 How to pickle milk mushrooms without cooking
- 2 How to pickle milk mushrooms without cooking
- 3 Recipes for milk mushrooms for the winter without cooking
- 3.1 The classic recipe for pickling milk mushrooms without cooking
- 3.2 The classic recipe for pickled milk mushrooms without cooking
- 3.3 Recipe for cooking white milk mushrooms without cooking
- 3.4 Marinated milk mushrooms without cooking with butter
- 3.5 Uncooked salted milk mushrooms with cherry leaves
- 3.6 Salting milk mushrooms without boiling with horseradish
- 3.7 Salting milk mushrooms without cooking with dill seeds
- 4 Terms and conditions of storage
- 5 Conclusion
Many experienced housewives prefer to salt the milk mushrooms without cooking, since cooking them in this way allows you to preserve all the useful substances and crunchy qualities. Recipes for salting milk mushrooms without boiling should be treated carefully so as not to spoil the taste of the product. If the salting is done correctly, the storage conditions for the milk mushrooms are met, then it will be possible to enjoy their splendor all winter.
How to pickle milk mushrooms without cooking
In Russia, the milk mushroom has always been considered the best. It goes well for salting. Salted milk mushrooms are juicy and fleshy, they have a special aroma. They are soaked before salting. Salting takes place hot or cold. The latter method allows you to preserve all the minerals and vitamins that are present in excess. Due to their high protein content, they are used as a dietary food. In addition, active antibacterial components and substances that lower cholesterol levels are found in salted milk mushrooms.
White mushrooms are considered the best for pickling.
In addition to salting, they can be dried, they are great for this. This method of preservation is especially appreciated by those who value the feeling of natural taste and aroma. They are cleaned before drying, they cannot be washed - otherwise they will darken and lose their qualities. Sorted after cleaning. The spoiled copies should be thrown out, and the good ones should be laid out on a sieve, lattice, strung on knitting needles and threads.
Before salting, you need to prepare all the necessary spices, a suitable container and a clean cloth. Put spices on the bottom of the dish - young leaves of cherry, currant, horseradish and laurel, dill, cloves of garlic, cloves and allspice in the form of peas. On top of the second layer on the spice, place the fruits with the legs up. The layer should not exceed 8 cm and each should be sprinkled with salt, preferably large and not iodized. Typically, 3% of the total amount of salt is used. When all layers are evenly laid, put a clean cotton cloth on top (gauze is possible), then a lid or a wooden circle of a smaller diameter than a container with pickles. As oppression, a stone is sometimes used, cleanly washed, pre-scalded with boiling water. It is advisable to wrap it with a clean cloth, such as gauze.
Gradually, the salty fruits will begin to settle and brine will appear. Its surplus must be drained, and a new batch must be added from above. This procedure should be continued until complete shrinkage. If after a few days there is no brine release, you can increase the oppression. After the final salting, the milk mushrooms are stored in a cool place. The wooden cover should be washed once every 1-2 weeks and the cloth should be replaced with a clean one.
How to pickle milk mushrooms without cooking
An excellent appetizer for any table is marinated milk mushrooms, cooked without boiling. Milk mushrooms, salted using the cold method, are especially popular, since they are stored for a long time and turn out to be crispy. Basic cooking rules:
- the fruits are thoroughly cleaned of dirt, herbs, using a brush and using running water to rinse the plate of the mushroom;
- mushrooms are soaked well before pickling;
- the largest specimens are crushed into two or four parts;
- after cooking, they are stored in a cool place.
Pickled mushrooms with dill
Novice housewives are interested in why soaking milk mushrooms before pickling them without boiling. The fact is that this species secretes a certain milky juice, it tastes quite bitter. To get rid of it, milk mushrooms should be soaked before cooking. They do it this way:
- prepare a large amount of cold salted water and pour the washed fruits with it;
- for the cold option of salting, it will take about 3 days of soaking;
- water should be changed every 10-12 hours to prevent nitrous oxide;
- soaked milk mushrooms are washed thoroughly under running water.
Recipes for milk mushrooms for the winter without cooking
For salting without cooking, white specimens are more suitable. They are considered the most delicious when salted and pickled. In addition, they contain many useful substances: vitamins, magnesium, potassium, calcium, sodium and phosphorus.
After collecting the mushrooms, you need to sort them out, inspect for worminess and damage. The fruits washed with a brush are cut according to the recipe and then soaked. When salting for the winter, it is necessary to prepare glass jars in advance - wash and sterilize.
The classic recipe for pickling milk mushrooms without cooking
Salting milk mushrooms for the winter without cooking has many different recipes for every taste, but many housewives use the classic cooking option.
For salting milk mushrooms in jars without cooking in the classical way, you will need the following ingredients:
- 1 kg of chopped mushrooms;
- up to 50 g of coarse salt;
- cloves of garlic;
- Bay leaf;
- fresh horseradish and currant leaves;
- umbrellas and dill greens;
- black allspice peas.
Salted mushrooms in jars
Put a few peppercorns in prepared sterilized glass jars and add a little salt to each. The next layer should be made of milk mushrooms. Washed, pre-soaked mushrooms should be put in jars, caps down. They are sprinkled with salt, and then dill umbrellas, pieces of horseradish leaves, laurel, 1 clove of garlic are laid out on the banks. Then again the milk mushrooms, a layer of salt and again seasoning and spices. Everything should be tamped so that the fruits give juice and are completely covered with it. Put half a tablespoon of salt on each layer. This is the case when it is better to oversalt than undersalt.
At the very end, at the neck of the jar, you need to put dill greens, add currant leaves and, last of all, a horseradish leaf, which will save the milk mushrooms from mold. Having filled all the jars in this way, place currant stalks inside each crosswise. All jars must be covered and refrigerated. The brine level should be checked regularly. If it is not enough, you need to increase the pressure. You can check salted milk mushrooms for readiness after a month.
The classic recipe for pickled milk mushrooms without cooking
For pickling, you need the following ingredients:
- 1 kg of mushrooms;
- 20 ml of oil;
- 20 ml vinegar;
- 200 g carrots;
- 2 cloves of garlic;
- 1 onion;
- 15 g of salt.
You can also add horseradish root and dill for a scent. Mix all the ingredients except the mushrooms themselves and cook for 20 minutes.
Place milk mushrooms in a hot composition and roll up in sterile jars
Recipe for cooking white milk mushrooms without cooking
For salting white milk mushrooms without cooking, you need to use:
- 3 kg of chopped mushrooms;
- 1 tbsp. salt (preferably large);
- green dill without umbrellas;
- garlic;
- cloves;
- allspice;
- currant and cherry leaves;
- citric acid for soaking.
Soak the bitterness from the milk mushrooms using a solution with citric acid. Pour boiling water over the bottom of the salting tub and sprinkle with salt.Lay young cherry and currant leaves on top, whole garlic cloves to taste, dill stalks. Next, you need to lay the milk mushrooms and sprinkle abundantly with salt. Add peppercorns, cloves. Then repeat everything: milk mushrooms, salt, seasoning. Sprinkle the last layer with salt and cover with a piece of horseradish, clean gauze, put a wooden circle and oppression on it. Put the tub in a cold place. After 30-40 days a sample can be taken. During the period of salting, you need to ensure that the fruits are always in the brine.
Salted mushrooms with oil
Marinated milk mushrooms without cooking with butter
Before marinating, sterilized jars must be prepared in advance. It is better to choose small fruits. In a saucepan, bring them to a boil and catch them out with a slotted spoon. Next, prepare the marinade - 500 g of water, 3 tbsp each. l. add salt and sugar, cloves, cinnamon, pepper, star anise to taste. Finally, add oil (about 200 g) and vinegar. Add milk mushrooms to the marinade, let them boil and pour into the jars together with the marinade, roll up the lids, and after the jars have cooled, put them in the refrigerator.
Uncooked salted milk mushrooms with cherry leaves
To experience all the special taste of salty milk mushrooms, you can cook them in a quick way with a minimum set of ingredients without cooking.
Put cherry leaves, dill umbrellas and garlic cloves in an enamel pot. Next, place the washed and soaked mushrooms in layers up to 8 cm with the caps down, sprinkle each of the layers with coarse salt. Cover the last layer with gauze, then with a lid of a smaller diameter, put oppression. Put the container in the cold and carefully monitor the brine level.
The snack is infused for 2 months
Salting milk mushrooms without boiling with horseradish
To prepare salted milk mushrooms for the winter according to this recipe without cooking, you will need:
- 3 kg of mushrooms;
- up to 150 g of salt;
- garlic;
- horseradish root and leaves;
- dill greens;
- peppercorns.
Put garlic, dill, a piece of horseradish root in sterilized jars, lightly add salt and make the next layer of mushrooms, laying with the legs up, tamping and sprinkling with salt. Put a horseradish sheet on the very top and put sticks criss-cross to maintain the liquid level. It is necessary to salt mushrooms in this way for about a month in a cool place.
Choose the right container for salting.
Salting milk mushrooms without cooking with dill seeds
You can salt the milk mushrooms without cooking for the winter according to the recipe, using only salt and dill seeds. The following amount of ingredients is required:
- mushrooms about 1 kg;
- 40 g salt;
- 25-30 g of dill seeds.
Salt is poured onto the bottom of a pre-sterilized glass jar and the milk mushrooms are placed upside down, while tamping well. Each layer (no higher than 5 cm) is generously sprinkled with coarse salt and dill seeds. Cover the top layer with gauze, put a circle with a load and leave at room temperature for several days. When they settle, it will be possible to add a new layer, add oppression if necessary, and then put it in the cold.
Mushrooms without boiling will be ready after 1.5-2 months
Terms and conditions of storage
The shelf life of salted milk mushrooms without cooking will depend on the container in which they were salted. If this is a tub, a voluminous barrel, then a cellar is required for storage. Salted mushrooms in jars with lids will stand in the refrigerator for up to a year, and at room temperature for several months. If you store pickles on the balcony in winter, you need to prepare wooden boxes for cans and insulate them so that they do not freeze, otherwise they will lose their taste and aroma.
Conclusion
Salting milk mushrooms without cooking means taking care of the preservation of all nutrients, vitamins and minerals in the product. Many experienced housewives prefer to harvest this way.Before salting, they should be thoroughly cleaned using a brush and running water. You should also consider the storage of the product in advance. Many spices and aromatic preparations to the taste of the hostess are perfect for salting these mushrooms.
