Is it possible to salt milk mushrooms and mushrooms together: salting and pickling recipes

You can salt milk mushrooms and mushrooms in the first days of August. The blanks made during this period will help out in the cold season, when you need to quickly build a delicious appetizer or salad. Dishes of mushrooms and mushrooms are real Russian delicacies that will be highly appreciated by both households and guests.

Is it possible to pickle and salt milk mushrooms with mushrooms

Despite the fact that experienced mushroom pickers advise to pickle each type separately, professional chefs believe that mushroom platter, on the contrary, can surprise with a variety of tastes. The main thing to remember is that the processing rules may differ depending on the type of mycelium.

The peculiarity of the joint pickling of saffron milk caps and milk mushrooms is the additional processing of the latter. Milk mushrooms contain a large amount of lactic acid, which, released from chopped mushrooms, gives the marinade and brine a bitter taste and makes the preservation unusable. Therefore, timber raw materials, as a rule, are soaked for 1-2 days in cold water, remembering to periodically change it.

After pretreatment, you can safely pickle mushrooms and milk mushrooms together.

How to salt milk mushrooms and mushrooms together

There are no special secrets associated with preparing these types of mushrooms for canning. The processing of milk mushrooms begins a day earlier. It must be remembered that the health of future gourmets depends on the correct preparation.

How to prepare milk mushrooms and mushrooms for salting

To begin with, the mushrooms are sorted out, removing wormy and overgrown specimens. They are not edible and can spoil the whole taste of the ingredients.

Then the raw material is cleaned of adhering dirt, leaves, moss and needles. This is done by hand with a clean piece of cloth. Mushrooms are not washed, because after water gets in, they quickly darken and deteriorate.

The third stage is sorting. For convenience, all raw materials are divided by size. Large specimens are separated from small ones and harvested in banks. However, this is not a required procedure. You can even pickle and salt mushrooms of different sizes.

Then the mushrooms are removed for a day in the refrigerator, and the peeled milk mushrooms are poured with cold water and soaked throughout the day. It is recommended to change the water every 2 hours.

Immediately before salting, both types of mushrooms are thoroughly washed with clean running water and reclined in a colander.

Traditional recipe for pickling milk mushrooms and mushrooms

The classic recipe for pickling milk mushrooms and mushrooms is simple and affordable. After all, only 2 ingredients are required for its implementation: mushrooms and salt.

You should prepare:

• mushrooms - 1 kg of each type;
• table salt - 80 g.

For salting, you only need 2 ingredients: mushrooms and salt

Steps:

1. Peel the mushrooms, soak the milk mushrooms a day before salting, rinse.
2. Put fruit bodies and salt in an enamel pan in layers, press down with a load and leave for 10 days.
3. The raw material will give a brine, after which the mushrooms must be laid out in jars and poured with the resulting brine.
4. If necessary, you can add a little boiled cold water.
5. Roll up the preservation with lids and send for sterilization in a pot of boiling water for half an hour.
6. Turn the cans upside down.

After cooling down, send it to the basement or balcony for storage.

How to cold pickle milk mushrooms and mushrooms

The "cold" method of salting saffron milk caps and milk mushrooms allows you to preserve most of the valuable nutrients and vitamins.

You should prepare:

• milk mushrooms and mushrooms - 1.5 kg each;
• salt - 60 g;
• table horseradish leaves - 10 pcs.;
• bay leaf - 6 pcs.;
• garlic - 7 cloves;
• horseradish root - 50 g;
• dill seeds (dry) - 5 g.

The cold method of pickling mushrooms helps to preserve vitamins in them.

Steps:

1. Put 5 horseradish leaves on the bottom of a large saucepan, then a third of the prepared mushrooms.
2. Sprinkle everything generously with salt (20 g).
3. Repeat 2 more times.
4. Cover the top layer with the remaining leaves.
5. Set the oppression and leave the workpiece for 3 days.
6. Cut the horseradish root into circles, chop the garlic.
7. Arrange milk mushrooms and mushrooms in jars, sprinkle them with garlic, bay leaves and horseradish.
8. Pour the remaining brine into each container.
9. Scald the nylon lids with boiling water and close the jars with them.

How to pickle mushrooms and milk mushrooms in a hot way

Hot salting of milk mushrooms and mushrooms is not particularly difficult, but it allows you to use mushrooms of any size.

You should prepare:

• mushrooms and milk mushrooms - 3 kg each;
• salt - 300 g;
• garlic - 3 cloves;
• cloves - 12 pcs.;
• black pepper - 12 peas;
• bay leaf - 12 pcs.;
• currant leaf - 60 g.

The color of the pickling brine should be dark brown.

Steps:

1. Boil milk mushrooms and mushrooms (pre-cut too large specimens into pieces).
2. Throw everything in a colander and cool.
3. Fill the pickling containers with mushrooms, sprinkling each layer with salt, pepper, laurel and currant leaves.
4. Press down the mushrooms with a load and leave in a room with a temperature not higher than 7 ° C for 1.5 months.

How to salt milk mushrooms and mushrooms with garlic

The garlic in this recipe for pickling milk mushrooms and mushrooms gives the dish a spicy flavor and aroma.

You should prepare:

• milk mushrooms and mushrooms - 2 kg each;
• black pepper - 20 peas;
• horseradish root - 40 g;
• salt - 80 g;
• garlic - 14 cloves.

Mushrooms can be served with vegetable oil.

Steps:

1. Pour the mushrooms with water and boil for at least half an hour.
2. Drain and leave to cool in a colander.
3. Grate horseradish root, chop the garlic.
4. Connect all components. Mix well.
5. Transfer to a salting container, press down with oppression and leave for 4 days in a cool basement room.

Serve with vegetable oil and onions.

How to pickle milk mushrooms and mushrooms with dill and horseradish together

Dill and horseradish are the most commonly used spices for pickling mushrooms.

You should prepare:

• milk mushrooms and mushrooms - 2 kg each;
• garlic - 6 cloves;
• dill umbrellas - 16 pcs.;
• water - 1.5 l;
• grated horseradish root - 50 g;
• citric acid - 4 g;
• coarse salt - 100 g;
• horseradish leaf - 4 pcs.;
• bay leaves - 10 pcs.

Salted mushrooms can be served with mashed potatoes

Steps:

1. Put water on fire, add laurel, pepper and horseradish root.
2. After boiling, simmer for 5 minutes, remove from heat, cool and strain through cheesecloth.
3. Pour mushrooms with cold water, add citric acid and cook for a quarter of an hour. Drain and cool.
4. Put the mushrooms in the prepared container, sprinkling each layer with salt, chopped garlic, laurel and dill umbrellas.
5. Pour everything with brine and cover with horseradish leaves on top.
6. Close with scalded nylon caps and leave for 10 days in a cool room.

Serve with mashed potatoes and fresh dill.

How to salt milk mushrooms and mushrooms in a barrel for the winter

Salting milk mushrooms and mushrooms in a barrel is a classic recipe of Russian cuisine.

You should prepare:

• mushrooms and milk mushrooms - 3 kg each;
• salt - 300 g;
• garlic - 5 cloves;
• pepper - 18 peas;
• cloves - 10 pcs.;
• red pepper - 1 pc.;
• fresh dill - 50 g;
• horseradish leaves - 50 g;
• heather branch - 2 pcs.;
• branch of a young tree - 2 pcs.

Barrel salting will be especially tasty with fresh sour cream

Steps:

1. Pour boiling water over the prepared mushrooms and stir gently for a couple of minutes.
2. Drain the water and let cool.
3. Pour mushrooms (milk mushrooms and mushrooms) into a separate container, salt.
4. Add pepper (peas), cloves, dill, chopped garlic and hot pepper. Mix well.
5. At the bottom of the oak barrel, put half the horseradish leaves, 1 branch of heather and 1 young spruce each.
6. Send the mushrooms to the barrel.
7. Cover the top with the remaining horseradish, heather and spruce branches.
8. Cover the mushrooms with a clean piece of gauze (must be changed every 3 days).
9. Put under oppression for 2 weeks in a cool place at a temperature of 2 to 7 ° C.

Barrel salting is especially tasty with fresh sour cream and finely chopped onions.

How to pickle milk mushrooms and mushrooms according to the classic recipe

This recipe allows you to change the amount of vinegar and spices, achieving the desired taste.

You should prepare:

• milk mushrooms and mushrooms are prepared - 1 kg each;
• water - 2 l;
• salt - 80 g;
• sugar - 80 g;
• acetic acid 70% (essence) - 15 ml;
• black and allspice pepper - 15 peas each;
• cloves - 12 pcs.;
• laurel leaves - 5 pcs.;
• garlic - 5 cloves;
• currant leaf - 3 pcs.;
• dill umbrellas - 5 pcs.;
• horseradish root - 30 g.

The amount of vinegar can be adjusted to achieve the desired taste

Steps:

1. Boil mushrooms (30 minutes).
2. Put mushrooms and milk mushrooms in prepared jars, alternating layers with currant leaves, dill and horseradish.
3. Make a marinade: boil 2 liters of water, add salt, sugar, remaining spices.
4. Simmer for 4 minutes, remove from heat and add acetic acid.
5. Pour everything with marinade and send it to pasteurize in a water bath for 10-15 minutes (depending on the size of the container).
6. Close the lids, leave to cool, and then put them in the basement.

Milk mushrooms and mushrooms marinated with horseradish and parsnip root

This recipe will appeal to lovers of sour marinades. Parsnip root and juniper berries will add a special piquancy to the dish.

You should prepare:

• prepared mushrooms and milk mushrooms - 2 kg each;
• onions - 4 pcs.;
• mustard (grains) - 20 g;
• water - 2 l;
• sugar - 120 g;
• salt - 60 g;
• vinegar - 700 ml;
• juniper berries - 30 g;
• pepper (peas) - 8 pcs.

Pickled mushrooms can be served with baked potatoes or rice

Steps:

1. Boil the marinade: send sugar, salt (20 g), juniper and pepper to 2 liters of boiling water.
2. Add vinegar to the marinade and simmer for a couple of minutes.
3. Pour mushrooms with cold water with 40 g of salt and leave for 1 hour.
4. Cut the onion into half rings.
5. Arrange the milk mushrooms and mushrooms in jars in layers, alternating with mustard seeds and chopped onions.
6. Pour marinade over and send for sterilization for half an hour.
7. Seal banks.

The workpieces are wrapped until they cool completely, after which they are placed in a refrigerator or basement. Pickled mushrooms are sprinkled with vegetable or vegetable oil before serving and sprinkle with chopped herbs. Served with baked potatoes or rice.

How many days can you eat salted milk mushrooms and mushrooms

If you properly salt milk mushrooms and mushrooms, then after a short time they can already be consumed. The exact time depends on the chosen method of salting. So, with the cold method, it is necessary to allow the mushrooms to salt for 7 to 15 days. And with hot pickling, you can taste the delicacy after 4-5 days.

Storage rules

You can make preparations throughout the entire mushroom season: August-September. Store the workpieces in the basement. Before use, this room is pre-treated against mold and pests, and is also well ventilated to avoid stagnant dampness.

Since there are no basements in the city, storage, if necessary, can be organized in the apartment. To do this, use a pantry (if any) and a balcony.

On the loggia, the windows are pre-shaded in the place where the blanks will be stored. This is necessary to avoid exposure to sunlight, which can provoke fermentation. Ideally, preservation should be stored on blank shelves or in a closed cabinet.

However, we must not forget about maintaining the required temperature and humidity, so the balcony or loggia must be regularly ventilated.

Conclusion

Salting milk mushrooms and mushrooms is not so difficult. With a responsible approach, even a beginner can cope with this task. The main thing is to carefully process the mushrooms and monitor their condition during salting.

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