how to eat salted milk mushrooms

Milk mushrooms are considered favorites among conditionally edible mushrooms.
Usually these fruiting bodies are prepared for preservation in the form of pickling. Salting milk mushrooms is usually carried out in two ways: cold and hot. Recipes and their step-by-step descriptions will tell you how to properly pickle milk mushrooms in a quick way.

You can salt conditionally edible milk mushrooms in enamel pans, wooden barrels, and also in glass jars. Quick ways to prepare milk mushrooms for the winter are the most popular and in demand among every thrifty housewife. However, before pickling, mushrooms must be properly processed.

• After collection, they are cleaned of dirt and the film from the caps is scraped off with a kitchen sponge or toothbrush.
• Cut the stems in half, wash them in plenty of water and fill them with clean cold water.
• Soak for 2 to 5 days, depending on the type of milk mushrooms, while regularly (3 to 5 times) changing the water so that the mushrooms do not turn sour.

So, we offer 6 ways to quickly pickle milk mushrooms: 3 - cold, 3 - hot. These options will help even an experienced housewife enrich her culinary experience.

How to pickle milk mushrooms in a quick way with cherry and currant leaves

The recipe for quick cold preparation of salted milk mushrooms is quite simple, because it uses the only preservative - salt. This option will help you fully experience the taste of milk mushrooms.

• 5 kg of soaked milk mushrooms;
• 250-300 g salt;
• cherry and currant leaves.

A quick way to pickle milk mushrooms is prepared according to a step-by-step description.

After the soaking process, the milk mushrooms are washed well in running water, cut into pieces and placed on a wire rack to drain.

In an enamel pan, lay the leaves on the bottom, then lay out the milk mushrooms, sprinkling each layer with salt. It is important to take a preservative without iodine content so that the mushrooms do not turn black.

A lid without a handle or a plate of smaller volume is placed on top and pressed down with a weight so that the mushrooms are slightly compressed. After 3 days, the mushrooms begin to secrete juice, which, when mixed with salt, becomes brine. Once a day, for 3 days, mix the milk mushrooms in a container.

Mushrooms are placed in sterilized jars, laid in dense layers so that there are no “air” pockets.

Fill with brine, close with screw-on or nylon lids and take out to the basement.

After 20-25 days, the milk mushrooms can be prepared for serving: rinse, season with vegetable oil and green onions, stir.

Cold salting milk mushrooms

You can salt milk mushrooms coldly in a barrel or in jars. The first option is preferable, because it allows you to enjoy aromatic mushrooms with the aroma of wood and infused according to ancient Russian recipes. But you can preserve mushrooms using the usual method in jars and open them as needed.

Stages of salting in a barrel:

1. Place 10 kg of washed and soaked mushrooms in a barrel, mixing with 400 g. salt, spices, and leaves of cherries and currants. Add 5 heads of garlic and dill stalks.
2. The last layer should be with horseradish leaves. Place sterile gauze on top, on which place a wooden circle and a bend.
3. Mushrooms need to be checked regularly and if mold has formed on the surface, it needs to be removed, the gauze changed, the circle and bend treated and returned to its place.
4. You can try mushrooms after a month, using sterile gloves.

Stages of salting in jars:

Salting raw milk mushrooms in a cold way is not difficult, the main thing is to rinse it before serving.

An old recipe for quick cold salting of milk mushrooms

This old recipe for quickly salting milk mushrooms in a cold way will help preserve the collected mushrooms for the long winter. Although soaking lasts from 2 to 5 days, pickling itself is a very quick process. The ingredients in the recipe are the most common, but the end result is an incredibly tasty and aromatic dish.

• 5 kg of soaked mushrooms;
• 300 g salt;
• 10 cloves of garlic;
• 5 dill umbrellas;
• 8-10 bay leaves;
• 15 black peppercorns.

A quick method of salted milk mushrooms is prepared according to the step-by-step instructions described below.

1. Rinse the soaked milk mushrooms in plenty of water and place on a wire rack to drain excess liquid.
2. Pour a thin layer of salt into prepared sterilized jars.
3. Apply a layer of milk mushrooms so that it does not exceed 5 cm.
4. Sprinkle salt, chopped garlic, black peppercorns, bay leaves and dill umbrellas on top.
5. Lay out the milk mushrooms, sprinkling each layer with preservative and other spices, to the very top.
6. After filling the jars, compact the mushrooms with your hands and close with nylon lids.
7. After a day, the mushrooms release juice, which becomes brine when mixed with salt.
8. Place in the basement or refrigerate for 25-30 days. After the set time, the mushrooms will be ready to eat.

How to properly salt milk mushrooms in a quick way

Salting milk mushrooms in a quick way is one of the best options for thrifty housewives.

This appetizer will be a good and tasty addition to the holiday table, as well as a regular family dinner.

• 5 kg of soaked milk mushrooms;
• 250-300 g salt;
• 10 buds of cloves;
• 5-8 cloves of garlic;
• 5 horseradish leaves;
• 8 dill umbrellas.

A step-by-step description of the recipe will show you how to properly salt milk mushrooms in a quick way.

1. The bottom of the sterilized jars is covered with chopped horseradish leaves.
2. Pour a layer of salt and lay out the pre-soaked milk mushrooms, caps down.
3. Each layer of mushrooms is sprinkled with salt, dill umbrellas, cloves and chopped garlic.
4. The top layer is covered with horseradish leaves, covered with gauze and a weight is placed on the mushrooms.
5. Cover the structure with a kitchen towel on top to prevent dirt from getting into the jars, and take it to the basement.
6. Mushrooms prepared using the quick pickling method can be eaten within 30 days.

If you want the fruiting bodies to pickle faster, blanch them in boiling water for 5 minutes before putting them in jars.

Quick salting of milk mushrooms using a hot method: recipe for salting mushrooms with garlic

A recipe for quick cooking of salted milk mushrooms using a hot method has many advantages.

First, mushrooms after boiling do not have bitterness or unpleasant odor. Second, hot pickling is considered a safer way to prepare conditionally edible mushrooms, which you and your friends will definitely enjoy.

• 4 kg of milk mushrooms (soaked);
• 200-250 g salt;
• ½ tsp. citric acid;
• 5 garlic cloves;
• 5 peas each of allspice and black pepper;
• 2 tsp. dill seeds;
• 15 black currant leaves.

To quickly pickle milk mushrooms using a hot method, use the recipe description below.

1. Pre-soaked milk mushrooms are poured with water and brought to a boil.
2. Boil for 5 minutes and add 1 tbsp. l. salts and citric acid.
3. Continue cooking for 15 minutes and constantly remove the foam from the surface.
4. Place in a colander and leave in this position to drain, shaking occasionally.
5. Pour a thin layer of salt into sterilized jars, throw in a few peas of allspice and black pepper, and a few dill seeds.
6. Distribute the milk mushrooms in a layer of no more than 6 cm, sprinkle with salt and chopped garlic.
7. Distribute all the main product and spices in jars, compacting each layer.
8. Carefully pour boiling water over and leave for 30 minutes until all the air comes out of the cans.
9. Seal with screw or nylon lids, leave in the room until completely cooled and take out to a cold basement.
10. After 30-35 days, the milk mushrooms will be completely salted and can be placed on the table as an independent dish.

Beneficial properties of salted milk mushrooms

These mushrooms are classified as conditionally edible, that is, they cannot be eaten without prior cooking. Our ancestors knew the benefits of salted milk mushrooms and regularly ate them. Although in many European countries the milk mushroom is considered an inedible mushroom.

During the fermentation process, mushrooms acquire high enzymatic activity, anti-inflammatory and anti-sclerotic qualities. Such milk mushrooms help cleanse blood vessels and stabilize the digestive system.

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List of beneficial properties of salted milk mushrooms:

1. Strengthens the body's immune forces, this is facilitated by ascorbic acid in the composition.
2. They are beneficial for patients with diabetes, as they normalize blood glucose levels.
3. They improve mood, fight depression, psychosis, and have a positive effect on the nervous system due to the content of vitamin B.
4. Promotes a long-lasting feeling of fullness due to the presence of protein, which is no worse than beef and is absorbed better than chicken meat.
5. They help to naturally empty the intestines; the fiber in mushroom pulp prevents the development of constipation.
6. This is a natural antibiotic that does not cause harm and prevents the formation of stones in the liver, bladder, and kidneys.
7. They help remove toxic compounds, radioactive substances (strontium - 90) and cholesterol from the body, and prevent clogging of blood vessels.
8. They have an anti-inflammatory effect after the salting process.
9. They have anti-sclerotic properties when consumed regularly, 250 g 2-3 times a week.
10. Prevents the development of edema and has a diuretic effect.
11. Effective as a prophylactic against kidney stones and sand, and the development of renal failure.
12. They have a rare quality - they contain vitamin D. This allows them to have a rejuvenating effect, that is, improve the condition of the skin and strengthen the hair.
13. Serve as a prophylactic against the development of respiratory pathologies. Special substances in the composition can suppress the proliferation of tuberculosis bacillus. These mushrooms are used to make medicines against tuberculosis and emphysema.

Milk mushrooms can be used externally. An alcoholic tincture of salted mushrooms will help cope with inflammation and irritation on the skin and stimulate tissue healing.

A quick way to pickle milk mushrooms using the hot method: recipe with description

Your repertoire of recipes for winter preparations must include a quick method for hot-salting milk mushrooms. This snack option will serve as a separate dish for the holiday table or as an additional ingredient in salads.

• 5 kg of milk mushrooms (soaked);
• 300 g salt;
• 10 g allspice;
• 10 g bay leaf;
• 2 tsp. mustard seeds

A step-by-step description will help you salt milk mushrooms using a quick method.

1. After soaking, add the mushrooms to boiling water and cook for 15-20 minutes, constantly skimming off the foam.
2. Remove and place in a colander to drain.
3. Combine mushrooms and all recipe ingredients in a saucepan and stir.
4. Place an inverted plate on top, cover with gauze and press down with a weight.
5. Place it on the balcony or take it to the basement for 3 weeks.
6. Place the mushrooms in sterilized jars, pour in brine from the pan and close with tight nylon lids.

If the mushrooms turn out to be over-salted, don’t worry, it’s easy to fix. The milk mushrooms are soaked for 2 hours and washed in cold boiled water.

How to pickle milk mushrooms

Choose the recipe for pickling milk mushrooms according to your preferences. In the traditional recipe, for 1 kg of milk mushrooms prepared for pickling you will need: - 1.5 tbsp. table salt; - 3 pieces of cloves; - 1.5 glasses of water; - 1 tbsp. 9% vinegar; - 3 peas of allspice; - ½ tsp. dill seeds; - 2 cloves of garlic; - 2 bay leaves.

Place the soaked mushrooms in a saucepan, cover with cold water and, after boiling, cook over medium heat for 20-30 minutes, periodically skimming off the foam. Drain the water and add the mushrooms. Pour water for the marinade into the pan, add salt and spices, except garlic. When the marinade boils, add milk mushrooms to it and cook for another 15 minutes.

Using a slotted spoon, place the milk mushrooms into sterilized glass jars, sprinkle them with coarsely chopped garlic, pour in the hot marinade and seal the jars. Turn them over and wait for them to cool. Then store it in a cool, dark place.

The cold method of salting milk mushrooms, traditionally used in Rus', allows you to preserve as much as possible all the beneficial substances contained in milk mushrooms, including vitamins.

You can eat pickled milk mushrooms the very next day; this is enough to avoid food poisoning. But it is not enough for the mushrooms to be saturated with the aromas of the marinade. Therefore, the classic period of their readiness is 30-40 days. You'll have to be patient, but it's worth it.

How to salt milk mushrooms in a marinade with spices in a quick way

A recipe for quick salting of milk mushrooms using a hot method allows you to prepare a delicious snack. The speed of preparation in this option will depend on the process of boiling the mushrooms.

• 3 kg of milk mushrooms (soaked);
• 150 g salt;
• 5-8 cloves of garlic;
• 2 tbsp. l. grated horseradish;
• 4 bay leaves;
• 6 peas each of black and white peppers.

1. Place the soaked milk mushrooms in boiling water and boil for 5 minutes.
2. Remove to a wire rack or colander and let drain. While the mushrooms are draining, you can prepare a quick marinade.
3. A quick way to marinade for milk mushrooms is prepared as follows: combine salt and all the suggested spices in water (1 liter) and let it boil.
4. Add milk mushrooms and boil in marinade for 15 minutes.
5. Distribute into jars, press down with a spoon and fill with brine. To be more sure that the mushrooms do not become moldy, add 2 tbsp to each jar. l. calcined vegetable oil.
6. We close it with screw or nylon lids, leave it in the room to cool completely, and take it out to the cold cellar.