Cold pickling (salting) of milk mushrooms at home: recipes for the winter

Cold salted milk mushrooms are a traditional recipe popular with housewives. Delicious crispy salting can win the hearts of all household members and become a pleasant addition to your everyday or festive table.

Garnish the finished dish with herbs and pickled onion rings

How to salt milk mushrooms for the winter in a cold way

The preparation process is an important stage, skipping which it is easy to make a lot of mistakes and ruin the dish. Washing is a mandatory procedure. It is important to carefully inspect the mushrooms for contamination so as not to miss the leaves and branches.

Since only the caps are involved during the salting process, special attention should be paid to them. To remove dirt, you should use a non-stiff brush.

Parts that look ugly and are suspicious should be cut with a knife.

To prevent unpleasant bitterness, it is required to soak the product in water. The caps should float completely in the liquid. It is recommended to leave them for several hours or even days. It is necessary to prepare in advance the load that will provide oppression.

In what dishes can milk mushrooms be salted in a cold way

The choice of dishes plays an important role in salting. Preference should be given to glass and enamel jars, pots and buckets. The container must be clean and not emit foreign odors. On enameled dishes, chips and other mechanical damage should not be observed.

For practical reasons, many housewives use glass bottles for salting.

How to prepare pickle for milk mushrooms in a cold way

When soaking, you need to prepare a special brine. It is made on the basis of water and salt. The standard method is to use 10 g per liter. In some recipes, the solution is supplemented with citric acid at the rate of 2 g per 1 liter of liquid.

When the soaked mushrooms are removed and re-immersed under the load, they begin to compact and sap. It is best to use this particular composition for salting.

How much salt to put in milk mushrooms when salted in a cold way

When preparing salting in a cold way, it is important for the hostess not to overdo it with salt. In most cases, cooks add 1 tbsp. l. per 1 kg, then the pickles are tasty and balanced.

At what temperature to salt milk mushrooms in a cold way

Cool water is used for cooking. At the same time, the salting is placed in a cold room, where the temperature should not exceed + 5-7 degrees.

The classic recipe for pickling milk mushrooms in a cold way for the winter

Ingredients:

• 2 kg of mushrooms;
• 4 tbsp. l. salt;
• 5 cloves of garlic;
• peppercorns, laurel, oak and currant leaves - to taste.

Step by step cooking:

1. Rinse and soak the main product in water.
2. Put the hats in a saucepan or bucket, salt and repeat the previous layer.
3. Sprinkle with spices at the end.
4. Cover the container with a lid and place the weight on top.
5. Leave everything in this position for 7 days.
6. Transfer to jars and pour over the juice obtained after oppression.
7. Roll up containers and store in a cold place.

Salting can be used with various side dishes, served with a festive table

Cold recipe for salted milk mushrooms in a saucepan

Ingredients:

• 1 kg of white milk mushrooms;
• 2 tbsp. l. salt;
• 5 cloves of garlic;
• 5 pieces. allspice peas;
• dill, oak leaves, cherries, horseradish - to taste.

Step by step cooking:

1. Clean and wash the main product by cutting off the legs.
2. Cut large pieces into 2 pieces.
3. Put in a container and cover with cold salted water. Usually the solution is made in ratios of 1 tbsp. l. 2 liters.
4. Soak the main component of the pickle for 3 days, draining the water 2 times a day.
5. Prepare the garlic by peeling it.
6. Place horseradish leaves on the bottom of a saucepan.
7. Arrange the hats and cover with leaves, season with salt and spices.
8. Alternate layers until the last is mushroom.
9. Put cheesecloth on top, folded several times, and then make oppression using a plate and a jar of water.
10. Cover the pan with cheesecloth and tie.

After 25 days, the salting can be eaten, all this time the pan should be in the refrigerator

The recipe for pickling milk mushrooms in the cold way immediately in jars

Ingredients:

• 3 kg of mushrooms;
• 2 heads of garlic;
• horseradish leaves, dill, salt - to taste.

Step by step cooking:

1. Sort, clean and wash the main component.
2. Soak it under pressure in salted cold water for a day, while changing the solution twice.
3. The next day, remove from the container, put in glass jars, alternating with layers of garlic and gradually adding some salt.
4. If desired, you can spread horseradish and currants on top, and then tamp and close the lid.

It is necessary to store containers with salting in the refrigerator and start tasting after 30 days.

Recipe for salted milk mushrooms in a cold way in a bucket

Ingredients:

• 5 kg of mushrooms;
• 5 tbsp. l. salt;
• a pinch of sugar;
• 1 head of garlic;
• 6 laurel leaves;
• 1 tsp allspice;
• 2 small horseradish roots.

Step by step cooking:

1. Wash, peel and soak the main ingredient in water for 2 days.
2. Take it out and salt.
3. Pour some salt into the bottom of the bucket.
4. Put the mushroom layer on top and salt them again.
5. In the middle of the alternation of layers, pour sugar instead of salt.
6. Fill the bucket in layers to the top, and place the plate with the weight on top.
7. Peel and chop the garlic.
8. Divide the main product into jars and add spices to it.
9. Roll up the lids, but not completely, send containers to a cool place.

After 1.5 months, you can eat salting

Recipe for cold salted milk mushrooms in a barrel

Ingredients:

• 2 kg of mushrooms;
• 100 g of salt;
• garlic, horseradish leaves and cherry - to taste.

Step by step cooking:

1. Sort and wash the main product thoroughly.
2. Pour them with salted cold water and leave for 2 days, changing the water 4 times during this time.
3. Peel the garlic and place on the bottom of the barrel along with the spices.
4. Remove the caps, rinse them and lay them in layers in a keg.
5. Make oppression, cover the barrel and leave for 2 days.
6. After 2 days, you will need to add a new portion, as part will shrink and free up space.
7. Leave the barrel in a cool place for 1.5 months.

Salted in a barrel has excellent taste and aroma

Cold pickling of mushrooms for 1 kg of mushrooms

Ingredients:

• 1 kg of mushrooms;
• 2 tbsp. l. salt;
• dill without umbrellas, horseradish and currant leaves - to taste.

Step by step cooking:

1. Prepare the main ingredient by scrubbing and rinsing under water.
2. Separate the legs and place what is left in a convenient container.
3. Pour cold water over the caps and cover with a flat plate, tamping down with something heavy.
4. Keep them cool for 3 days.
5. Remove the caps and salt.
6. Put them in a layer, put horseradish on top, and do this several times.
7. Spread cheesecloth on top and make oppression.
8. Leave in a cool place for 25-30 days.

The salting must be transferred to jars and put into the refrigerator without tightening the lids.

A very simple recipe for pickling milk mushrooms in a cold way

Ingredients:

• 1 kg of mushrooms;
• 2 pcs. onions;
• 5 cloves of garlic;
• 2 tbsp salt.

Step by step cooking:

1. Clean the caps and remove dirt from them.
2. Rinse them again and cut into large pieces.
3. Pour cold salted water and leave under pressure for 2 days.
4. Peel and cut the onion into half rings and chop the garlic.
5. Remove the pieces and cover them with the rest of the food.
6. Put the salting for a week under oppression.

This recipe allows you to enjoy the wonderful taste of salting after 7 days, which goes well with potatoes.

How to cold salt milk mushrooms with garlic and horseradish root

Ingredients:

• 5 kg of mushrooms;
• 500 g of salt;
• 1 horseradish root;
• 10 cloves of garlic;
• dill, horseradish leaves, black currant, cherry - to taste.

Step by step cooking:

1. Go through and rinse the caps.
2. Put them in a large container and cover with cool water.
3. Cover with a plate and bend for 3 days.
4. Remove mushrooms, dry and rub with coarse salt.
5. Chop the garlic and horseradish root into small pieces.
6. Transfer the caps to a barrel or basin in a layer.
7. Place horseradish above, and then continue alternating.
8. Put clean rolled cheesecloth and leaves on top.
9. Set the oppression and remove the salting for a month.

Pickles are best stored in sterilized jars in a cool place.

How to cold pickle milk mushrooms with dill and garlic

Ingredients:

• 3 kg of mushrooms;
• 2 tbsp. l. salt;
• 5 pieces. black peppercorns;
• garlic, horseradish leaves, dill - to taste.

Step by step cooking:

1. Peel the mushrooms, separate the legs and place the caps in the basin.
2. Cover them with water and leave to soak for 2 days.
3. Wash the herbs and chop finely.
4. Peel the garlic and cut into small pieces.
5. Put the greens in a dense layer on the bottom of the container, and then place the mushroom layer on top.
6. Sprinkle with garlic and salt.
7. Alternate several layers in this way, and then cover with gauze folded in 2-3 layers.
8. Leave the mushrooms under oppression for 2 days.
9. After 2 days, turn the caps over and put them under the load again.
10. Arrange pickles in jars and store in a cool place.

After 14 days, salting prepared using the cold method can be safely served.

How to cold salt milk mushrooms with horseradish and currant leaves

Ingredients:

• 1 kg of mushrooms;
• 4 cloves of garlic;
• 40 g salt;
• 6 pcs. allspice peas;
• currant leaves, horseradish - to taste.

Step by step cooking:

1. Clean, sort and wash fresh product.
2. Cut off the legs, and put the caps in a container.
3. Prepare a solution of 1 liter of water, 10 g of salt and 2 g of citric acid.
4. Pour the solution over the caps and cover with something to soak. You can put a plate on top and weight the structure with a can of water.
5. Leave the mushrooms in water for a day. During this time, it is advisable to drain and change the water a couple of times.
6. After a day, drain the solution from the mushrooms and scald them with boiling water.
7. Cut the caps into large pieces.
8. Put garlic, pepper and leaves at the bottom of the jar, and also salt this layer.
9. Add mushrooms and spices again.
10. After alternating several layers, you need to send the mushrooms under oppression and leave in a cool, dark place for a day.
11. After this time, the salting will be partially compacted, so it will be possible to add a few more mushrooms from above.

After a month, the salting will be edible.

Cold way of salting milk mushrooms for storage in an apartment

Ingredients:

• 1 kg of mushrooms;
• 20 g salt;
• 2 g horseradish;
• 2 pcs. peppercorns;
• 1 bay leaf.

Step by step cooking:

1. Wash the mushrooms, peel and place in a container.
2. Fill the caps with water for 3 days, regularly changing the solution.
3. Salt the bottom of the container, add the mushrooms and repeat the first layer again.
4. Install oppression and leave for a day.
5. Put the hats in jars, alternating with spices.
6. Roll up the cans and refrigerate for 30 days.

A similar method of cold salting will allow you to store mushrooms in the refrigerator.

How to salt mushrooms in a cold way with herbs

Ingredients:

• 1 kg of mushrooms;
• dill and salt to taste.

Step by step cooking:

1. Peel, wash the mushrooms and separate the caps, which are useful for pickling.
2. Remove all dirt from the caps and immerse them in cold water for 10 hours.
3. Remove and rinse the mushrooms.
4. Put dill umbrellas on the bottom of the container, and then put the caps on top, while adding salt evenly.
5. Put dill leaves on the very top and season with salt.
6. Create oppression and leave for 25 days.

Mushrooms are salty, crispy and tender.

Cold salting of milk mushrooms without spices

Ingredients:

• 5 kg of mushrooms;
• 1 glass of salt.

Step by step cooking:

1. Prepare the mushrooms by washing and cleaning.
2. Separate the caps from the legs, and fill them with water for 3 days.
3. Cut the mushrooms into large pieces and salt with medium crystals.
4. Place under oppression for another 3 days.
5. Transfer the caps to jars and pour over the juice that was released after holding the salted caps under pressure.

A simple cooking recipe does not require the use of spices and herbs, but the salting is crispy and tasty.

Ambassador of black milk mushrooms in a cold way for the winter

Ingredients:

• 1 kg of black mushrooms;
• 2 g citric acid;
• 15 g salt;
• dill, laurel leaves, horseradish and currants - to taste.

Step by step cooking:

1. Go through, wash and clean the ingredients.
2. Cut off the legs and leave the caps, soaked in cold water with the addition of citric acid and salt, for 2 days.
3. Rinse them off after 2 days.
4. Put leaves, dill and pepper on the bottom of the container.
5. Put mushrooms in the next layer and salt.
6. Make the oppression a heavy load and leave for 6 days.
7. After 6 days, change the load to a heavier one and leave it there for 45 days.

Delicious salting in a cold way will go well with any side dish

How many days are milk mushrooms salted in a cold way

Cold salting times vary from 7 to 45 days. It all depends on the preparation method and the ingredients used in the process. Usually mushrooms are under oppression for about 30 days. In a month, they manage to absorb the aromas of fragrant components and become crispy and tasty.

Storage rules

It is recommended to keep containers of cold pickling in a fairly cool room. For such purposes, a pantry, balcony or basement is suitable. If the jars are not tightly covered with a lid, then they are suitable for storage in the refrigerator in the apartment.

Conclusion

Cold salted milk mushrooms are a tasty preparation, appropriate at any time. If you make salting at the beginning of autumn, then it will be just ready for the festive New Year's table.

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