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From time immemorial, people have used mushrooms for food and for other economic and medical purposes. All raw mushrooms, including milk mushrooms, taste bitter. They are capable of absorbing toxins, so it is necessary to salt the milk mushrooms in a barrel with the observance of precautions, otherwise an appetizing snack can turn out to be a deadly poison. One more rule must be observed: it is prohibited to collect the gifts of nature in ecologically unfavorable areas, namely, near industrial enterprises and along highways.
Features of salting milk mushrooms in a barrel
Previously, mushrooms, including milk mushrooms, were salted in wooden tubs. A characteristic feature of such a preparation for the winter is the moment that the product becomes fragrant and crunchy from the absorption of tannins into itself.
But the main advantage was that new batches could be added to the barrels as they were collected.
The barrels were placed in cold cellars, where the mushrooms could be stored all winter. The peasant always had delicious high-calorie food on the table, while salted milk mushrooms were a fragrant treat.
How to pickle milk mushrooms in a barrel
The very first and very tedious step is preparing the starting material for salting. Before salting, it is recommended to carefully sort the milk mushrooms and discard the specimens with worms and damage. Wipe heavily soiled places with a sponge or a soft brush, if the dirt is still strongly absorbed and it is difficult to clean it, then the milk mushrooms should be soaked for two to three hours in cool water.
The next step is soaking. If you ignore this procedure, the finished snack will turn out to be bitter. To soak, the milk mushrooms are placed in cold water with full coverage. To prevent the mushrooms from floating up, they are placed under oppression (lid with a small load). Soaking lasts 3 days. The water should be changed every day, twice a day. It is allowed to take wooden, glass and enamel dishes, salt can also be used only in such a container.
Salted mushrooms in barrels become aromatic and crispy
For a long time, mushrooms had to be salted in barrels. After soaking, the mushrooms were washed in several waters and placed in prepared containers.
Preparation of wooden barrels for salting is divided into stages:
- Wash the container thoroughly.
- Scald with boiling water for disinfection.
- Can be steamed with boiling water with the addition of juniper.
Further, the process of salting begins directly. Salting can be done in two ways: cold and hot methods. Regardless of which one is chosen, with the right action, the fleshy caps will acquire the desired aroma and the toxins will be flushed out.
How to cold salt milk in a barrel
To prepare milk mushrooms in a barrel for the winter, as already noted, you can use two schemes: cold salting or hot. For all options, the gifts of the forest require preliminary soaking in water for three days. After that, in the first case, the milk mushrooms must be immediately salted and then put under oppression, for at least a month the barrels with salted semi-finished products are sent into the cold.
The milk mushrooms must first be soaked for 3 days.
Cold harvested milk mushrooms are especially valuable. This option takes place without heat treatment.When pickling milk mushrooms in a cold way, the maximum amount of vitamins and microelements is preserved in the barrel; spices and herbs are added to give strength and crunch. It is thanks to them that the appetizer turns out to be fragrant and acquires an excellent taste.
How to hot pickle milk mushrooms in a barrel
With hot salting, the milk mushrooms are first boiled in brine, put under the load for a day, then boiled again and laid out in barrels.
Required components:
- 10 kilograms of white milk mushrooms will need 0.5 kg of salt (it is better to take a coarse grind);
- 6 medium garlic cloves
- sheets of currant, horseradish, cherry;
- dill in umbrellas.
Before salting in barrels, the mushrooms are boiled to remove the bitterness.
Hot-cooked mushrooms offer several benefits:
- Unpleasant odor is excluded.
- When cooking, natural bitterness will go away.
- The original taste will bring a lot of pleasure to guests and hosts.
- The hot ambassador is completely safe from the point of view of the incidence of intestinal infections.
Hot salting is suitable for processing large volumes of mushroom stock. For very busy hostesses, this is a real way out when there is a lack of time.
Cooking process:
- For preservation, the peeled milk mushrooms are boiled, cooled, poured with freshly prepared brine.
- Placed under oppression, and after 3 days they begin to lay out in barrels.
Barrel milk recipes
Each hostess has her own signature recipe for how to salt delicacies correctly. It never hurts to know some of the traditional options that are most commonly used in practice. For example, here is how you can salt with hot salting.
For 5 kg of milk mushrooms you will need:
- dill umbrellas - 10 pcs.;
- horseradish leaves - 3-5 pcs.;
- water (to be enough for the entire volume);
- salt - 500 g;
- bay leaves - 5-6 pcs.;
- garlic - 10 pcs.
Can be served as a hot dish appetizer
Cooking procedure:
- Pour the peeled milk mushrooms with water, salt to taste and cook for 15-20 minutes, stirring occasionally.
- Monitor the brine level. At the end of cooking, add spices and put oppression on top.
- After 5-6 days, you need to transfer the contents into a barrel, fill with brine and put the milk mushrooms in the cold for a month and a half.
One of the simplest ways is quick salting. This is a variant of hot salting, in which the mushroom mass is boiled, salted and placed under the load for several days. The amount of brine is controlled, you need to add the remaining broth. The result is a crunchy treat that tastes good. Milk mushrooms can be eaten after a week.
The old proven method of salting in barrels
For cooking, you need simple ingredients:
- milk mushrooms - 5 kg;
- salt - 1 glass (50 g of salt is taken for 1 kg of mushrooms);
- greens, currant leaves, cherries, horseradish.
Wooden barrels are ideal for pickling and storing mushrooms
Cooking process:
- Before cold salting of milk mushrooms, dill, currant leaves and horseradish are laid out on the bottom of the tub, dense layers of mushrooms are placed (the caps should look down) 5-7 cm high.
- Season with salt, lay out the next layer.
- After filling the tub, the product is covered with a clean cloth, a lid or plate with a smaller diameter, and pressed from above with oppression.
- After several days, the mushrooms shrink, so new layers can be added.
- Tubs with delicacies are placed in a cold cellar for 40-50 days.
Altai salting recipe
The milk mushrooms are sorted out, cleaned, the legs are cut off and washed thoroughly. For three days, they are placed in cold water for soaking, changing it once a day. After 3 days, filter through a sieve or colander and lay in layers in a barrel, alternating salt and spices. Cover with gauze or a clean napkin on top, put it under a lid or a wooden circle, put a load on top.
For 10 kg of milk mushrooms you will need:
- dill (umbrellas);
- grated horseradish - 20 grams;
- garlic - 10 cloves;
- peppercorns - to taste;
- bay leaf - about 7-8 pieces;
- salt - 400 grams;
- currant leaves.
Altai salted mushrooms can be eaten after 5 weeks
Cooking method:
- The milk mushrooms are sorted out, cleaned, the legs are cut off and washed thoroughly.
- For three days, they are placed in cold water for soaking, changing it once a day.
- After 3 days, filter through a sieve or colander and lay in layers in a barrel, alternating salt and spices.
- Cover with gauze or a clean napkin on top, put a lid of a smaller diameter than a barrel, or a wooden circle, put a load on top.
After salting, the volume of the mushroom mass decreases by about 30%. Therefore, it is necessary to regularly add new layers. Brine should appear above the circle. If after two days it does not appear, you need to make the oppression heavier. After 4-5 weeks, the finished treat can be used as food.
Black milk mushrooms in cabbage leaves
It is better to salt black milk mushrooms in a cold way. Experienced mushroom pickers recommend adhering to this rule. Salting with cabbage leaves is a simple and original recipe. Their juice soaks the milk mushrooms, destroys the bitter taste and gives the food its zest.
Composition:
- five kg of black mushrooms;
- seven pieces of cabbage leaves;
- 400 g of salt;
- horseradish root;
- dill umbrellas;
- 1 medium head of garlic;
- currant leaves.
Currant and cabbage leaves remove the bitter taste of mushrooms
Cooking procedure:
- Milk mushrooms are soaked for two days, changing the water twice every day.
- Two tablespoons of salt are dissolved in five liters of water, the mushrooms are poured into a container and allowed to stand for 10-12 hours.
- After rinsing, you need to change the water and leave for another five hours.
- Dry the main ingredient. Cut the peeled garlic cloves into 3 or 4 pieces. Wash, finely chop the dill.
- Arrange the mushrooms in layers, sprinkle each layer with salt, dill and garlic, and add cabbage leaves.
- Install the bending from above and put the container with salting in a cold place (cellar or basement) for salting for two months.
After the specified time has elapsed, the ready-made appetizer is served to the table, adding vegetable oil and onions, cut into rings.
Useful Tips
Recommendations of experienced specialists in the salting of mushrooms in a barrel:
- Fresh mushrooms cannot be stored for a long time, as they lose juice and dry out. There are only a few hours to sort through and prepare them for canning.
- So that the milk mushrooms do not sour when soaked, the water must be slightly salted.
- Natural insoluble stone is best suited for oppression. Do not use bricks, limestone, dolomite, metal objects subject to rust and oxidation. If there is no suitable weight, you can take an enamel dish and fill it with water.
- It is better to salt the milk mushrooms at a room temperature of 6 to 8 degrees, otherwise the product may become moldy or sour.
The temperature of the room where the barrels with pickles are located should be less than +8 ° С. In addition, it is necessary to monitor the brine level: the liquid must completely cover the mushroom mass.
Conclusion
Salting milk mushrooms in a barrel is a simple and pleasant experience, if you do it with your heart, then after 30-40 days you can please your family, friends, guests with a useful and tasty product. For gourmets, crispy milk mushrooms cooked in barrels according to folk recipes will bring real pleasure.
