Content
- 1 Is it possible to salt milk mushrooms with waves
- 2 How to salt milk mushrooms and waves together
- 3 How much to soak milk mushrooms and waves before salting
- 4 How to salt waves and milk mushrooms in a cold way
- 5 How to salt waves and milk mushrooms in a hot way
- 6 How to quickly pickle milk mushrooms and waves together
- 7 How to salt black milk mushrooms and waves
- 8 The method of salting milk mushrooms and waves in banks
- 9 How to deliciously pickle milk mushrooms and spices
- 10 How to dry salt milk mushrooms and volushkas
- 11 How to salt the waves and milk mushrooms for the winter with garlic and horseradish leaves
- 12 Hot salting of milk mushrooms and volvushki with currant leaves
- 13 How many days the waves and milk mushrooms are salted
- 14 Storage rules
- 15 Conclusion
Young milk mushrooms and volushkas are delicious in pickles and marinades, they are an adornment of any table. It does not take much time to prepare them, and the result will certainly please. Preparations for the winter will turn out to be especially fragrant and tasty if you salt the waves and milk mushrooms together.
In order for such blanks to be produced in large quantities and stored until the next harvest, it is necessary to know the rules for preparing mushrooms, observe the recipe and storage conditions for the prepared products.
Is it possible to salt milk mushrooms with waves
Before you salt different types of forest gifts together, it is worth finding out if such a combination is possible.
Volnushki and milk mushrooms belong to the lamellar mushrooms of the Syroezhkovy family. Both are milkmen. Their flavoring properties are similar, as is the preparation procedure before processing. For this reason, mushroom pickers who have collected a large harvest during the "quiet hunt" try to make, in addition to individual ones, also combined harvests for the winter. And this is not surprising, because you can salt the milk mushrooms and volnushki together, while getting richer and more aromatic pickles. There are many cooking recipes. Among them, the most popular are salting in cold, hot, dry ways, with the use of spices and herbs.
How to salt milk mushrooms and waves together
Correctly salted fruiting bodies are subsequently used in the preparation of various dishes. They are fried, stewed, pickled, soups are boiled. Subject to all the rules, salting is the best way to preserve mushrooms.
Before salting milk mushrooms and waves together, they must be subjected to several procedures:
- cleansing;
- sorting;
- soaking;
- slicing.
For pickling, you should choose small mushrooms without wormholes. Of the spices, garlic, horseradish, cumin, cloves, black currant leaves, allspice, dill, laurel are most often used. Their number should be such that the aroma of waves and milk mushrooms is not killed.
Salt can only be made with coarse rock salt. Iodized - not worth using for these purposes.
The best containers are barrels, barrels, enameled pots or buckets, glass jars. Each of the containers is carefully prepared before use, disinfected using sterilization or boiling water treatment.
How much to soak milk mushrooms and waves before salting
After collecting the mushrooms, they are cleaned of needles, leaves, earth and thoroughly washed under running water. It is convenient to use sponges and toothbrushes for this purpose. This is especially important for mushrooms, known as "dirty" among the lamellar mushrooms. The quality of a dish depends on the purity of its ingredients.
Milk mushrooms and volnushki belong to the milkmen. Juice is released from them, which is distinguished by acridity and bitter taste. For this reason, they need to be soaked before salting.Milk mushrooms are placed in cold water for 3-4 days, changing it every 4 hours. Volnushki require soaking for 2 days, with the replacement of cold water with the same frequency. The room where the procedure is carried out should be cool so that the fruiting bodies do not sour.
How to salt waves and milk mushrooms in a cold way
For salting the waves and milk mushrooms in a cold way, you will need the following ingredients:
- mushrooms - 1 kg;
- salt - 50 g;
- water - 1 l;
- spice;
- citric acid - 2 g.
For cooking you need:
- Place spices at the bottom of the container.
- Cut the peeled and soaked mushrooms into pieces and place tightly in a container.
- Add salt and citric acid to the water.
- Fill with liquid.
- Sprinkle the top layer with salt and spices.
- Place the circle and weight on top.
- Add mushrooms after 2 days.
- Place the container in a cool place for 2 months.
- If mold appears, carefully remove it, rinse the circle and the load.
How to salt waves and milk mushrooms in a hot way
In hot weather, when there is no possibility of storage and soaking, they use a recipe for salting volvushki and milk mushrooms with a hot method.
For this purpose, pure mushrooms are boiled in salted water for half an hour. After that, they are washed cold and thrown back on a sieve or colander. Milk mushrooms and waves are placed in a prepared container, sprinkled with salt and seasoning with horseradish, garlic, bay leaves, tarragon. Cover the top with a clean cloth, a flat plate and set the weight. After storage in a cold place for 4 weeks, the product can be eaten.
The norm for using salt is 50 g per 1 kg of mushroom mass.
How to quickly pickle milk mushrooms and waves together
For quick home salting of milk mushrooms and waves you will need:
- 10 kg of mushrooms;
- rock salt - 0.5 kg.
To avoid prolonged soaking, the mushrooms are blanched. To this end, they are boiled for 20 minutes, after which they are washed in cold water and boiled again for 15 minutes, then washed again. Salt, garlic, bay and currant leaves, dill are poured into the bottom of the container. The mushrooms are laid in layers, sprinkled with salt, the load is placed on top of the circle. For 7 days, they are placed in a refrigerator, after which they are laid out in jars and closed hermetically. The product is ready for use in a month. The assortment can be served with onions and vegetable oil.
How to salt black milk mushrooms and waves
Black milk mushrooms require a longer soaking, which lasts about a week. You can determine that the mushrooms are ready for salting by taste: the pulp should be free of bitterness.
The cold way is as follows:
- Volnushki and black milk mushrooms are soaked and washed.
- Salt is poured on the bottom of the container and the mushrooms are laid on top in layers.
- They put a plate and a load.
Black milk mushrooms have an original, pronounced taste, which should not be interrupted by spices and herbs. Salt consumption is about 50 g per 1 kg of fruit bodies.
The method of salting milk mushrooms and waves in banks
In order to salt milk mushrooms and waves in jars, they are cleaned, washed, the legs are cut off and the caps are folded into an enamel pan for two days, not forgetting to periodically change the water.
After soaking, it is necessary to weigh and prepare coarse salt at the rate of 40 g per 1 kg of mushrooms. Put dill umbrellas, currant leaves, horseradish, cherry, garlic cloves at the bottom of a three-liter jar. Place the fruit bodies in layers, caps down, alternating with spices and seasonings. After filling the jar, set the oppression on top and transfer it to the cellar or refrigerator. The product is ready in a month. By this time, its volume will be reduced by one third.
How to deliciously pickle milk mushrooms and spices
To prepare salted mushrooms with spices, you will need:
- a mixture of mushrooms and waves - 3 kg;
- salt - 150 g;
- water;
- allspice;
- caraway;
- dill umbrellas;
- cloves;
- cloves of garlic;
- cherry leaves;
- sprigs of black currant;
- horseradish;
- Bay leaf.
Mushrooms are placed in an enamel pan and every third layer is covered with a mixture of salt and spices. Pour salted boiled water on top, put a circle and oppression. After the mushrooms have settled, you can add a new portion of milk mushrooms and waves, place the container in a cold place.
How to dry salt milk mushrooms and volushkas
The dry method involves preliminary soaking for several days, further sorting and grinding of the largest specimens. For mushrooms, jars or bottles with a wide mouth are prepared, which are sterilized.
Dry salting of mushrooms and volves is carried out according to the plan:
- A layer of a mixture of fruit bodies is laid at the bottom of the container.
- Sprinkle salt on it, put cloves of garlic, horseradish foliage.
- The layers are repeated up to the very top of the container.
- The top is covered with gauze, and cherry and currant leaves are laid on it.
It is not necessary to install oppression, since the narrow throat of the container does not allow the mushrooms to float. Salt should be 6% of the weight of the fruit bodies, the amount of seasoning is taken to taste.
After a month, the mushroom mass is washed and used in various dishes.
How to salt the waves and milk mushrooms for the winter with garlic and horseradish leaves
The recipe includes:
- fresh waves and milk mushrooms - 5 kg;
- salt - 2 tbsp.;
- garlic;
- dill trunks tubes;
- horseradish, currant and cherry leaves.
For cooking you need:
- Peel and wash the mushrooms thoroughly.
- Soak them for 3 days.
- Sprinkle salt on each hat and place in a container.
- Place cloves of garlic and pieces of horseradish root between the layers.
- Cover with gauze on top.
- Place horseradish leaves on the fabric, which will prevent the mushrooms from darkening.
- Set the oppression so that the fruit bodies are completely covered with brine.
- Place the container in a cold place for a month.
- Store in the same container or transfer to sterile glass jars.
In this way, you can salt russula, volnushki and milk mushrooms together and separately. Any variant is tasty and aromatic, can be used as a preparation for salads, appetizers, caviar, soups.
Hot salting of milk mushrooms and volvushki with currant leaves
Among the recipes according to which you can salt such mushrooms that are similar in structure and taste, such as mushrooms and milk mushrooms, the hot method is popular. It does not require a lot of time, it is simple and affordable.
The recipe includes:
- fresh milk mushrooms and waves - 700 g;
- black peppercorns - 10 pcs.;
- cloves of garlic - 3 pcs.;
- black currant leaves - 5 pcs.;
- cloves - 4 pcs.;
- salt - 35 g.
Cooking method:
- Peel and soak the mushrooms.
- Place the lumps and milk mushrooms in an enamel container and cook for half an hour.
- Throw in a colander and let the brine drain.
- Sterilize banks.
- Transfer the mushrooms to jars.
- Fill them with brine.
- Add all other ingredients.
- Close with lids.
- Store in a cool place.
How many days the waves and milk mushrooms are salted
After salting the mushrooms and waves for the winter, the containers are transferred for storage to a cool place - a basement, a cellar, or put in a refrigerator.
Hot cooked mushrooms and milk mushrooms can be consumed in a month. Mushrooms prepared by the cold or dry method are best used for food one and a half months after the last batch of fruit bodies are placed in the container.
Storage rules
Salted mushrooms are stored in glass jars, enamel pots or buckets, wooden barrels in a cool place at temperatures from 0 ⁰C to + 4 ⁰C. At negative temperatures, the product loses its taste, freezes, becomes brittle.If the thermometer rises above +5 ⁰С, the milk mushrooms and waves can turn sour and become moldy.
It is necessary to ensure that the fruiting bodies are always covered with brine. Otherwise, you need to urgently add boiled water.
When mold appears, the fabric is replaced or washed, the circle is treated and oppressed with boiling water.
The maximum storage time for salted mushrooms, regardless of the cooking recipe, is 1 year.
Conclusion
It is worth learning how to salt the waves and milk mushrooms in order to get a real delicacy of Russian cuisine. The main points of preparing blanks according to different recipes are identical, the difference lies in the details. It is important to pay close attention to the preparation of mushrooms for salting - their cleaning and soaking. If this stage is performed according to all the rules, the product does not taste bitter, acquires a crispy consistency, and is well stored. With the help of spices and spices, you can achieve the desired taste of volvushki and milk mushrooms. It is not difficult to make them more pungent, spicy, or more natural in flavor and aroma.
