Boiled milk mushrooms retain all their consumer properties, which are especially valued in these mushrooms.
It has crunch, strength and elastic consistency when salted and pickled. Recipes for boiled milk mushrooms include different options for salting and marinating at home. This article talks about all the intricacies of this culinary art of harvesting mushrooms for the winter. Information is also provided on how to preserve preserves and use them for culinary purposes in your kitchen. Recipes for preparing boiled milk mushrooms for the winter with a variety of ingredients will allow you to make tasty and appetizing preparations. How to salt boiled milk mushrooms for the winter is described in the form of simple step-by-step instructions that even a novice housewife can implement. Read about how to pickle boiled milk mushrooms and how to choose a suitable container for this process. Arm yourself with the knowledge of how to pickle boiled milk mushrooms for the winter in jars and barrels, and choose the option that suits you.
Recipe for salting boiled milk mushrooms
This recipe for how to pickle boiled milk mushrooms describes the general technology for cooking mushrooms. Before cooking milk mushrooms, they are checked very carefully and those that cause suspicion are discarded. Worthy, overripe, flabby mushrooms that are unsuitable for consumption should also be discarded. To prevent the peeled mushrooms from turning black, they are dipped in salted water, adding a little vinegar. To keep the marinade light and transparent, the foam must be removed while cooking the mushrooms. Spices should be added to the marinade only when it is completely cleared of foam. Cook the mushrooms in the marinade for 10–15 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.
If you use the hot salting method, you must follow the following instructions.
First you need to peel and rinse the mushrooms, put them in a deep saucepan and fill with cold water, put on high heat and bring to a boil.
Then reduce the heat and simmer the contents of the container until cooked.
Milk mushrooms are cooked for 20–25 minutes.
Boiled mushrooms should be drained in a colander.
When the water has drained, place them, caps down, in enamel dishes in layers up to 5 cm thick, seasoning each with salt and spices.
Salt is taken at the rate of 15 g per 0.5 kg of mushrooms.
The top of the mushrooms should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a weight.
The mushrooms will be ready after 1.5–2 weeks.
Do not worry if you see mold on the surface of mushrooms salted in this way. It just needs to be removed periodically with a rag soaked in vinegar. In this case, the weight and wooden circle should be washed each time in boiled water and soda, and the fabric should be changed.
Hot salting is used for salting milk mushrooms such as violin milk mushrooms, black milk mushrooms, but sometimes real milk mushrooms, podgrudki, yellow and aspen milk mushrooms. Peeled, washed, and in the presence of bitter milky juice, soaked mushrooms are sorted not only by variety, but also by cap size. Large caps, if they are salted together with small ones, are cut into 2-3 parts.
How long to cook mushrooms for pickling?
Initial cooking of mushrooms before marinating is a delicate matter
