How to salt white milk mushrooms in a cold way: delicious salting recipes at home

This mushroom has many names: white, wet and white milk. In the old days, they were considered the only ones suitable for harvesting - they were salted, dried, pickled. Cold salting of white mushrooms allowed Kargopol uezd to take to St. Petersburg up to 150 thousand poods of the finished product. They were even supplied to the table of Empress Catherine II. Using ingredients that grow in any garden, you can prepare different versions of this snack.

How to cold pickle white milk mushrooms

In order to properly salt in the cold way, when preparing white milk mushrooms, several nuances must be taken into account:

Place of collection and selection of raw materials.

The collection point must be environmentally friendly. Young, healthy specimens are selected without mold lesions and wormholes.

To remove the bitter aftertaste, mushrooms need to be soaked in salted water for several days.

Mushrooms should be cut with a knife, and not uprooted from the ground, as the soil may contain the causative agent of botulism.

Preparation for salting. These mushrooms contain a milky juice that gives them a bitter taste. Since the cold method of salting white milk mushrooms does not imply long-term heat treatment, they must be soaked in salted water for several days. If the water is not salted, the bitterness takes longer.

Preparation of containers. It can be salted in almost any container. For example, in Altai, housewives use oak barrels. And mushroom pickers from the Nizhny Novgorod region prefer to salt white milk mushrooms in enameled buckets and pans. Experienced procurers do not recommend using plastic containers.

Bookmark. A distinctive feature of the cold salting method for the winter is a large amount of salt and the way of laying raw materials. Put all the ingredients in a washed and dry container in layers. Each layer 5-10 cm thick must be salted. The styling is dense, with the caps down.

Getting brine and cooking time. To obtain brine, the container is closed with a wooden circle, a flat plate or a lid. Cover with a cloth. Then you need to put a heavy load.

The weight should be such as to release air, squeeze, but not crush the contents of the container.

The approximate salting time is 6-8 weeks. After this time, white milk mushrooms can be eaten.

Storage security. Mushrooms are carriers of Clostridium botulinum bacillus.The causative agent of botulism multiplies in an airless environment, so the cans with the finished product are not closed with metal lids - they do not allow air to pass through.

The classic recipe for cold salting of white milk mushrooms

According to the classic recipe, salted white milk mushrooms are cold harvested in a wooden tub.

This appetizer option requires:

• white milk mushrooms - 3 kg;
• coarse rock salt - 300 g;
• dill in seeds;
• cherry and horseradish leaves;
• cloves of garlic.

According to the classic recipe, milk mushrooms are harvested in a wooden tub

Cooking process:

1. The bottom of the tub is lined with cherry leaves, sprinkled with salt.
2. White milk mushrooms prepared for harvesting are salted from all sides and laid in layers in a tub.
3. Each layer is alternated with sliced ​​garlic, horseradish, dill, cherry leaves.
4. Cover with a cloth, install a cork and bend so that the brine that is released completely covers the harvested product. Then they are removed to the cellar.

The ready-made delicacy will be an addition to the main course or a pleasant snack during a feast.

How to cold salt white milk mushrooms to make them crispy

To prepare a crispy, flavorful snack you will need:

• white milk mushroom - 2 kg;
• rock salt - 100 g;
• garlic - 12 cloves;
• bay leaves - 4 pcs.;
• dill - 2 bunches of greens;
• pepper - 8 peas.

After 6 weeks of salting white milk mushrooms, they turn out to be fragrant and crispy.

Step-by-step salting:

1. Prepare a mixture for salting. Combine finely chopped horseradish root, bay leaf, chopped garlic. Salt is introduced, dill is cut. Grind the pepper and add to the rest of the ingredients.
2. The bottom of the container is sprinkled with a curing mixture and the raw materials prepared for salting are laid in rows.
3. Each layer is sprinkled with a mixture of spices.
4. The jar is covered with a lid and put into the cellar.

After 6 weeks, white milk mushrooms can be tasted. Cold cooked, they are aromatic and pungent in taste.

Simple cold salting of wet mushrooms

Every hostess sometimes wants to pamper guests and loved ones with different delicacies. A simple variation on the preparation of white milk mushrooms will help with this.

At home, cold pickling will need two components:

• white milk mushroom - 1 kg;
• coarse salt - 3 tbsp. l.

The cold method of salting helps to preserve the beneficial properties of white milk mushrooms

Preparation:

1. Soak the mushrooms, remove the soil and adhering debris.
2. Cover the bottom of the enamel pot with salt.
3. Then the raw materials must be laid out in dense rows in a saucepan.
4. Salt each row.
5. Place a flat lid or plate on top and place a jar of water.

After 2 months, you can treat guests.

Cold salting of white milk mushrooms in jars

This is one of the quickest options for procurement. For salting white milk mushrooms in a cold way, according to this recipe, it will take no more than two weeks.

Ingredients:

• white milk mushroom - 2 kg;
• coarse salt - 1 glass;
• greens and horseradish to taste.

If you put a little salt in the workpiece, then mold can form on the mushrooms.

Salting stages:

1. Wash cans with soda and sterilize by steam or in the microwave.
2. Soak peeled white milk mushrooms in salted water.
3. Blanch in boiling water for 5 minutes. Remove and cool.
4. Put in rows in banks. Each row needs to be richly salted.
5. Transfer the horseradish root cut into circles and herbs.
6. Put a horseradish sheet on the top row and close it with a plastic lid.

When salting in this way, after full laying, the upper layer is abundantly salted so that the mushrooms are completely covered.

How to cold salt white milk mushrooms with onions

According to this recipe, salted white milk mushrooms in the cold way are spicy and pleasant to the taste.

Ingredients:

• white milk mushroom - 6 kg;
• coarse salt - 2 glasses;
• onion.

Salted white milk mushrooms with onions are spicy and very tasty.

Step by step cooking:

1. Before the ambassador, the raw materials are cleaned of debris.Immersed in cold water for 48 hours.
2. After soaking, spread in layers in a salting dish.
3. Each layer is salted and shifted with chopped onion rings.
4. Establish oppression.

A month later, the appetizer is ready. It can be put in jars, covered with lids and put into the cellar.

Cold salting of white milk mushrooms: recipe with garlic and dill seeds

Mushroom harvesting can be accelerated several times. To do this, they are blanched in boiling water.

The main ingredients of the salting:

• white milk mushroom - 3 kg;
• coarse salt - ½ cup;
• garlic - 4 cloves;
• dill seeds - 2 tsp;
• allspice peas - 5 pcs.;
• bay leaf - 3 pcs.

For the marinade:

• 1 liter of boiling water;
• 2 tsp table salt;
• 1 tsp lemon juice.

Cold pickling makes mushrooms crisper than hot pickling

Salting stages:

1. Prepare the marinade. Salt boiling water, add citric acid.
2. Boil the mushrooms in the marinade for 5 minutes. Then take it out and put it in ice water until it cools completely.
3. Put bay leaf, dill seeds, black pepper, salt, garlic at the bottom of the container. The same components are used for re-layering.
4. Put the milk mushrooms and the remaining ingredients in layers.
5. Season the top with thick salt and cover with a cloth. Install a container with water as oppression.

After a week, guests can be treated to a fragrant snack.

Recipe for cold pickling white milk mushrooms with horseradish root

The horseradish root in this recipe will give the mushrooms a spicy, pungent flavor.

Composition:

• white breast - 5 kg;
• table salt of coarse grinding - 200 g;
• large horseradish root - 1 pc .;
• head of garlic - 1 pc .;
• cherry leaves.

Before serving, milk mushrooms can be seasoned with onions and vegetable oil

Preparation:

1. Peel the white milk mushrooms and put in cold water.
2. After 4 hours, drain and wash. Repeat soaking two times.
3. Peel the horseradish root and cut into slices.
4. Divide the garlic cloves in half lengthwise.
5. Put mushrooms in rows in a container for salting, salt, add cherry leaves and spices.
6. Cover with a flat lid, put oppression on top.
7. Leave for 30-40 hours, stir every 10 hours.
8. When the brine comes out, transfer to jars.

Serve after 2 months.

How to cold pickle white milk mushrooms with horseradish and currant leaves

Currant and horseradish leaves are used not only for canning vegetables. They will become a fragrant addition to white milk mushrooms.

For the recipe you will need:

• white milk mushroom - 1.5 kg;
• table salt - 5 tbsp. l .;
• currant leaves - 6 pcs.;
• horseradish leaves - 2 pcs.;
• garlic and pepper to taste.

Cold salting will help preserve the workpiece for a long time.

Step by step cooking:

1. Cleaned from debris, soaked.
2. Divided into parts. Small caps do not need to be cut.
3. The bottom of the container is lined with horseradish.
4. Raw materials are laid and salted in rows.
5. The rest of the ingredients are added and the horseradish is refilled.
6. The bookmark is covered with gauze and oppression is placed on top.

This option of salting for the winter in a cold way will preserve the white milk mushrooms for a long time. After a month, the product is ready for use.

Altai cold salting of white milk mushrooms

Inhabitants of Altai harvest mushrooms mainly in the cold way. For salting white milk mushrooms for the winter, oak barrels are used. You can try to cook it in a regular container, but the taste will be different.

For an Altai recipe you will need:

• white milk mushroom - 10 kg;
• rock salt - 0.5 kg;
• dill - 2 bunches of greens;
• garlic - 2 heads;
• bay leaf - 10 pcs.;
• allspice;
• oak leaves.

Salting white milk mushrooms in an oak barrel and in a regular container is very different in taste

Salt according to the Altai recipe should be done according to the following scheme:

1. Sort mushrooms - choose young, strong specimens, peel, cut off the leg.
2. Soak for three days to remove the bitterness.
3. After soaking, put on a sieve to allow excess moisture in the glass and dry.
4. Cover the bottom of the barrel with oak leaves, sprinkle with salt.
5. Lay out mushrooms and spices in layers.
   Important! Each layer must be salted abundantly.
6. Cover the bookmark with a cotton cloth, put a wooden circle and put oppression on top.

The barrel can be supplemented with new raw materials, since during the salting the mushrooms will settle.

Storage rules

When storing white mushrooms, salted in a cold way, it is important to observe several nuances.

Mushrooms can be salted in a variety of containers, from pots to wooden barrels. Regardless of the type of container, cleanliness must be observed. The container that will be used must be thoroughly washed with baking soda, scalded with boiling water and dried. Glass containers are sterilized. If this is not done, the product will quickly deteriorate and cause poisoning.

The brine must not stagnate. To prevent this from happening, banks are shaken up weekly.

Mold can form on the container walls. To remove it, prepare a concentrated saline solution, moisten a sponge in it and wipe the walls of the container. The lid and weight must also be washed.

The storage room should be dry and cool. The optimum temperature is 0-6 ° C. In the warmth, the mushrooms will deteriorate and sour. In the cold - they will freeze, turn black and tasteless.

Conclusion

Cold salting of white milk mushrooms is a great way to get a snack for every day. A variety of recipes will add bright colors to your gastronomic pleasure, especially in winter.

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