Salting dry milk mushrooms (white podgruzdkov) at home for the winter

In the fall, they begin to store not only berries, fruits and vegetables for the winter. Mushroom pickers go out into the forest with special pleasure on a "quiet hunt" to pick up mushrooms. Fruit bodies are salted, dried, and various dishes are prepared from them. Milk mushrooms are especially popular for salting, there are many types of them. And if porcini and black mushrooms have a rather bitter milky juice, because of which they need long soaking, then dry milk mushrooms, also referred to as white podgruzdki, are valued precisely for the absence of bitterness. At the same time, you can salt dry milk mushrooms for the winter according to a variety of recipes.

Dry milk mushrooms, salted for the winter, is one of the most delicious cold snacks

Is it possible to salt dry milk mushrooms

Despite the fact that dry milk mushrooms are considered inedible mushrooms abroad, in Russian-speaking countries they have established themselves as one of the most delicious representatives of the mushroom kingdom, provided that the fruit bodies have been processed with high quality. And the best way to prepare white podgruzdki is conservation. Therefore, salt dry milk mushrooms is not just possible, but even necessary.

Secrets of salting dry milk mushrooms at home

In fact, the method of salting dry milk mushrooms is not as important as their pre-processing. And with the most complex recipe with the addition of various spices and spices, improperly processed mushrooms can sour or have an unpleasant aftertaste. Therefore, this process requires a lot of attention.

The quality of preservation also depends on which mushrooms were taken. The most delicious salting is obtained from young fruit bodies, which have delicate brittle pulp and have not yet managed to absorb a large amount of toxins.

After collecting the fruit bodies, they are thoroughly cleaned of dirt and dried leaves. Then the mushrooms are immersed in water, using a soft brush, they brush off the remnants of the earth from the surface of the cap and leg. Rinse well again under running water.

Do I need to soak dry milk mushrooms before salting

Unlike ordinary milk mushrooms, which have milky juice, white ones do not have it. Therefore, these mushrooms are often attacked by insects. Despite the fact that there is no bitterness in the fruit bodies, it is still necessary to soak them before salting.

How and how much to soak dry milk mushrooms before salting

Soaking dry mushrooms is carried out in cold water for at least 3 days. This procedure promotes the removal of toxic substances from the fruit bodies. To prevent the mushrooms from acidifying during the soaking process, the water must be changed every 3-4 hours.

Some mushroom pickers generally recommend soaking for at least 5 days in order to completely rid the milk mushrooms of toxins

How to prepare brine for dry milk mushrooms

When salting dry mushrooms in a cold way, brine preparation is extremely rare. But if very little juice was allowed under the pressure of the mushrooms, then you can add to the jar. To do this, prepare a brine in a ratio of 1 tbsp. l. not iodized salt per liter of water. The process itself consists of the following actions:

1. The required amount of water is poured into the pan and placed on the stove.
2. Salt is poured in a ratio of 1 tbsp. l. for 1 liter of water.
3. Bring to a boil and remove from heat. Allow to cool completely.

Spices and bay leaves can be added if desired.

How much dry milk mushrooms are salted

Immediately after salting, dry milk mushrooms, like all mushrooms, should not be consumed. After all, they must be fully saturated with brine and salt. But the salting time can be different depending on the recipe. On average, you can try mushrooms after salting after 25-35 days.

How to cold salt dry milk mushrooms according to the classic recipe

Cold salting of dry milk mushrooms allows you to get a very tasty snack. A feature of this method is that the mushrooms are quite crispy.

For a classic recipe for cold salting, you only need white podgruzdki and salt. It must be used not iodized. The amount directly depends on how many mushrooms are supposed to be salted.

Step-by-step actions:

1. Dry milk mushrooms are sorted out, thoroughly washed and soaked for 3 days, the water is constantly changed.
2. The soaked mushrooms are dipped in salt one by one and placed in an enamel pan with their legs upside down. This procedure is performed with all fruiting bodies.
3. After laying the milk mushrooms in the pan, they are covered and placed under a press.
4. Put away in a dark and cool place for 10 days. During this time, the mushrooms should start up juice.
5. After 10 days, dry milk mushrooms are transferred to sterile jars. They are hermetically closed and sent to the cellar for storage.
6. The mushrooms will be ready for consumption in about 30 days.

Cold salted dry milk mushrooms are suitable for preparing first and second courses, salads, and also as an independent snack

How to salt dry milk mushrooms in Altai style

Salting white podgruzdki in Altai style is an excellent solution if not very many mushrooms were collected. This method will allow you to get a delicious and appetizing snack. For cooking you will need:

• dry milk mushrooms - 10 kg;
• salt - 400 g;
• dill (herbs and umbrellas) - to taste;
• garlic - 5-6 cloves;
• peppercorns - 30 pcs.;
• carnation - 10 buds.

Cooking method:

1. The main ingredient is washed and sorted out. Leave to soak for about 3 days, be sure to change the water.
2. After soaking, the load is washed again and all the water is allowed to drain. After that, they begin to be placed in a prepared container (you can use a plastic container).
3. Salt, herbs and spices are abundantly spread on every third layer of mushrooms. So they alternate until the end.
4. Having filled the container, they put a bending circle and a load. If the press is of the required strength, then after 2 days the bend circle will be completely covered with brine.
5. After the brine appears, the container with mushrooms is sent to a cool place, covered with a towel.
6. Milk mushrooms will be completely ready after 30 days.

Dry Altai milk mushrooms can be salted directly in glass jars

How to salt dry milk mushrooms with cherry and currant leaves

Milk mushrooms are very fragrant and pleasant to the taste if you add a few currant and cherry leaves when salting.

Ingredients:

• dry milk mushrooms - 4 kg;
• coarse salt - 200-250 g;
• 20 cherry and currant leaves.

Salting stages:

1. Milk mushrooms are prepared, cleaned and soaked for up to 5 days with a change of water.
2. The container is poured over with boiling water and half of the cherry and currant leaves are placed on the bottom, sprinkled with abundant salt.
3. Layers alternate mushrooms with salt so that the layer of the load is at least 5 cm.
4. A clean natural fabric is placed on top, then cherry and currant leaves. They put them under oppression.
5. After 5-7 days, the fruiting bodies will settle and release the juice, they can then be transferred to sterile jars.
6. After another 30 days, the appetizer can be served at the table.

Currant and cherry leaves add aroma and flavor to the snack.

Cold salting of dry milk mushrooms with garlic and herbs

Dry milk mushrooms, cold pickled with garlic and herbs, are very tasty and crispy. And for this process you will need:

• mushrooms;
• coarse salt (3-5% by weight of mushrooms);
• horseradish root and leaves;
• garlic;
• peppercorns (allspice and black);
• greens.

Salting process:

1. Dry milk mushrooms are thoroughly washed with a brush, soaked for 3 days, the water is constantly changed.
2. Take an enamel pan and pour boiling water over it.
3. Begin to lay out the mushrooms in layers in a pan, rubbing each one with salt.
4. Put chopped garlic, peppercorns and horseradish root between the layers. Alternate in this way until the container is filled.
5. Cover with a cotton cloth folded in 2-3 layers, put horseradish leaves and greens on top. Put under oppression and put away in a cool, dark place.
6. As soon as the mushrooms have shrunk (this should happen in 5-7 days), they are transferred to sterile jars, closed and sent to storage in the cellar. After 25-30 days, the snack can be served at the table.

Ready salting will certainly delight you with an appetizing garlic aroma and delicate taste.

How to salt white podgruzdki with horseradish leaves and dill

Salting white podgruzdkov with horseradish leaves and dill is almost identical to the previous recipe. But in this case, certain proportions are presented, which will simplify the process for those who are just learning how to prepare canning for the winter.

Ingredients are based on 5 kg of peeled and soaked dry mushrooms. And this amount will require the following components:

• coarse salt - 250 g;
• 5-6 peas of allspice and black pepper;
• 6 bay leaves;
• 2-3 horseradish leaves;
• dill - 1 bunch.

The process itself consists of the following steps:

1. The load is thoroughly cleaned, washed and immersed in clean cold water for 2-3 days (the liquid must be changed periodically). It is better to cut off the legs of the mushrooms.
2. Prepare an enamel pan, pour it over with boiling water. Horseradish leaves, dill, bay leaf and pepper (half of the total amount) are spread at the bottom.
3. Layers of dry caps on top are laid down. Sprinkle each layer evenly with salt.
4. Put greens, peppers, bay leaves and horseradish on top again.
5. Cover with gauze on top, set the load and put in a cool place until the mushrooms have completely shrunk.
6. As soon as the loads have settled and enough brine has been released, they are sent to the cellar. They will be ready for use in a month (30 days).

Mushrooms with dill and horseradish leaves turn out to be very spicy

How to salt white lumps in a barrel

If the collection of white podgruzdkov was crowned with success, then a large harvest can be salted in a barrel. For such preservation, it is not recommended to use spices and garlic, then it will delight you with a rich and bright mushroom taste. For harvesting 10 kg of dry mushrooms, you should take 2-3 tbsp. coarse salt.

Salting stages in a barrel:

1. Freshly picked mushrooms are washed well, cleaned and lured for 3 days, constantly changing the water.
2. During this time, a wooden barrel is prepared. It also needs to be poured with water for 2 days so that the wood swells and does not absorb the juice of the mushrooms.
3. Then, on the bottom of the barrel, in a layer of 6 cm, spread the mushrooms with the caps down (the legs can be cut off).
4. Sprinkle salt on top of the mushroom layer. So alternate until the barrel is full.
5. The last layer is sprinkled with salt more abundantly, covered with a natural fabric folded in 2-3 layers on top. A wooden circle is placed on top and oppression is placed.
6. After 4-5 days, the load will settle and let the juice out, the barrel is removed to a cool place. The mushrooms will be ready only after 30-45 days.

Salted milk mushrooms in a barrel are one of the most delicious preparations with a bright and rich taste.

How to salt dry milk mushrooms for the winter so that they are white and crispy

Eating salted mushrooms is a pleasure, but it is doubly pleasant - if the milk mushrooms are fresh - white and very crispy. This is how the loadings turn out if they are salted according to this recipe. It will require:

• 1 kg of fresh dry milk mushrooms;
• 2-4 cloves of garlic;
• black currant leaves - 4-6 pcs.;
• bay leaves - 2-3 pcs.;
• 10 carnation buds;
• 7-8 peppercorns;
• 50 g coarse salt;
• 2 tbsp. l. Sahara;
• water - 1 l.

Pickling process:

1. The mushrooms are washed, cleaned and soaked for 2 days (the water must be changed).
2. After soaking the mushrooms, they begin to prepare the brine. Pour water into a saucepan, pour salt into it and put bay leaves, peppercorns. Bring the marinade to a boil, remove the heat and simmer for about 5 minutes.
3. Take a jar of 500 or 700 ml. Fall asleep at the bottom of 2 tbsp. l. Sahara. Spread the mushrooms, lightly ram.
4. Garlic, currant leaves and cloves are placed on top. Pour everything with hot marinade.
5. Sealed and left in a cool, dark place. It will be possible to try mushrooms in 25-30 days.

Crispy mushrooms will please guests and households

Salting dry milk mushrooms for the winter in jars

The recipe for salting dry milk mushrooms in a jar will come in handy for those who first decided to test themselves as a mushroom cook. Such a blank can be made in small quantities. In any case, the result will please.

For cooking, you will need the following ingredients:

• dry milk mushrooms;
• salt;
• Dill seeds.

Step by step execution:

1. Mushrooms are thoroughly cleaned and soaked. They need to be allowed to stand in the water, changing it periodically, for about 3-5 days.
2. When the soaking period has passed, water is poured in and the load is opened in a colander so that all excess liquid is glass. If there are a lot of them, then it is better to transfer them to double gauze, tie the ends and hang them.
3. While the water is being drained, the cans are prepared. They must be sterilized. Then dill seeds and salt are spread on the bottom.
4. Mushrooms are laid on top. Alternate again with dill and salt until the jar is full.
5. By lightly pressing the finger, the mushrooms are thrombosed, they are fixed in this state with the help of solid dill stalks, placing them crosswise.
6. Close the jar with a nylon or polyethylene sterile lid.
7. So pickled mushrooms should stand in a cool place (refrigerator or cellar) for at least 40 days. Then they can be eaten.

The loadings according to this recipe in the bank are amazing, in their own juice

How to salt white lumps with dry salting without brine

The dry method of pickling white podgruzddki is also one of those that can be chosen for a small amount of mushrooms. The fruit bodies themselves are rich in taste and quite crispy, and due to the abundance of salt, they secrete enough juice, so there is no need to add additional brine.

Ingredients:

• white loads - 2.5 kg;
• medium grinding salt - 200-250 g;
• 4-5 cloves of garlic;
• horseradish root - 100 g;
• cherry leaves - 10 pcs.;
• 7 peas of allspice.

Cooking method:

1. White lumps are prepared, washed, cleaned and soaked for 3 days, changing the water 2-3 times a day.
2. Prepare the container. It is advisable to sterilize it if using glass jars, or pour over boiling water if using an enamel bucket or pan.
3. The mushrooms are thoroughly coated with salt and put on the bottom of the container. Peeled cloves of garlic, chopped horseradish root, cherry leaves and peppercorns are placed on top of the podgruzdkov layer. So the layers are alternated until the container is filled.
4. The last layer is sprinkled with salt. Put under oppression and put in the refrigerator.
5. After 30 days, dry milk mushrooms can be tasted.

Dry salted white lumps remain crispy and very appetizing

How to salt dry milk mushrooms: a simple recipe without spices

You can salt dry milk mushrooms without adding spices according to the following simple recipe. It will require:

• mushrooms - 10 kg;
• coarse salt - 0.5 kg.

Sequencing:

1. First, the load is washed, cleaned and soaked for 3-5 days.
2. Then they are placed in a prepared container, each layer is sprinkled with salt.
3. Cover the mushrooms with a cloth and place a wooden circle. They put oppression on top.
4. Within 5-7 days, dry milk mushrooms will settle and decrease in volume by 1/3 part. You can add a new portion of mushrooms.
5. White pods are salted for 35 days, after which they can be tasted.

When salting in a simple way, dry milk mushrooms do not lose their natural aroma and taste

How to salt dry milk mushrooms for the winter in large containers

Salting white garnishes in a large container is an option for those who simply adore mushrooms and various dishes from them. And the method itself is not particularly complicated and does not require any special culinary skills.

For canning 10 kg of fruit bodies, you will need:

• not iodized salt - 500 g;
• cloves of garlic - 5-10 pcs.;
• cherry leaves - 3-4 pcs.;
• currant leaves - 3-4 pcs.;
• horseradish - 1 sheet;
• black and allspice - 10 peas;
• carnation buds - 2 pcs.;
• dill to taste.

Cooking steps:

1. Pure white pods are soaked for 5 days.
2. They are transferred to gauze folded in several layers and all the liquid is allowed to drain.
3. Fill the bottom of an enamel pot or a bucket with fruit bodies (you can use food grade plastic). Sprinkle generously with salt on top. So alternate until the container is filled.
4. The last layer is covered with salt. Then put the cloth and garlic, pepper, cloves, herbs on top. They put an undercutting circle and a press.
5. Leave to salt for 35-40 days. During the salting period, the mushrooms will settle and let the juice abundantly.

This method of salting is suitable if the mushroom harvest is large.

Storage rules

There are no special rules for storing salted dry milk mushrooms. They are also recommended to be stored in a cool, dry and dark place.

If preservation is carried out in glass jars, then they must be sterilized and preferably closed with special metal lids.

Salted loads in the barrel should be covered with brine, and during storage, the conditions for keeping them should not change, otherwise the top layer of mushrooms will be covered with mold.

After salting, mushrooms are considered ready after a month, but their shelf life does not exceed 1 year. Therefore, you should not procure large quantities of white loads, but it is better to make a new batch every year.

Conclusion

Salting dry milk mushrooms is not a complicated process, it does not require any special knowledge. Even a novice cook can do such conservation, of course, provided that all the requirements for the preparation of mushrooms are met.

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