Fragrant crispy mushrooms will decorate everyday and festive table. Prepare them in the autumn can be in different ways. In many houses salted milk mushrooms are made for winter: this method of harvesting is quite simple and allows you to emphasize the taste of crispy mushrooms with a noticeable cone-shaped cap. However, they will be a tasty snack only if salted correctly.
Features of salting gruzdey
Raw mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If you do not follow the rules of their preparation, you can get poison instead of an appetizing snack.
- It is strictly forbidden to pick mushrooms that grow in environmentally unfavorable areas, near businesses, along highways.
- Before salting, milk mushrooms should be bruised well, cutting out damaged, wormy areas, and if the fungus is damaged completely, throwing it away entirely. At the same time it is necessary to clean the mushrooms from the forest litter. The most polluted places can be rubbed with a soft brush, and if the dirt does not move away, soak the mushrooms for a couple of hours in cold water. When cleaning the waste from garbage and washing, it does not prevent them from being immediately cut in the manner required by the recipe: either cut into 2-4 pieces lengthwise so that each has a leg and a cap, or cut off the feet, leaving only the caps. Thrifty housewives do not throw out the remaining legs, and make of them mushroom caviar.
- The next stage is maceration. You can not miss it, because otherwise they will remain bitter. For soaking, they are poured with cold water to cover them completely. Mushrooms will pop up, but you can drown them by putting a lid on top and a small load on it. Milkworms should be steeped for 3 days. Water should be changed at least twice a day.
- Not all dishes are suitable for soaking and subsequent salting of milk mushrooms, but only wooden, glass and enameled. Galvanized can cause a reaction, due to which the mushrooms will become inedible. Clay containers are also considered to be unsuitable for cooking salted mushrooms for the winter.
- After soaking, milk mushrooms should be washed several times. If there are few mushrooms, then it is better to give separate attention to each.
Further actions depend on the salting method chosen. There are two of them: hot and cold. However, the recipes of salted milk mushrooms for harvesting them for the winter are much more.
Milk, salted in a cold way: a simple recipe
Composition:
- milk mushrooms - 10 kg;
- salt - 0.5 kg.
Method of preparation:
- The caps of mushrooms, previously soaked and washed, put them in a wooden barrel or a large enameled container with the caps down. Expect that out of 10 kg of loads you should have 10 layers.
- Sprinkle each layer with coarse salt. On one layer it should go 40-50.
- Wrap a wooden disk with gauze and place it on top of the mushrooms. If you use a saucepan, the gauze can be laid directly on the mushrooms, and on top of it you can put a lid or dish of suitable diameter.
- Place something heavy on top. It can be a stone, a saucepan or a can of water. Put the container in a cold place (up to 16 degrees). After 2 months, you can take a sample.
If you want to get more fragrant milk mushrooms, you can lay horseradish leaves, currants, cherries, a few peas of allspice, a dill umbrella at the bottom of the barrel or pans. The advantage of this method of salting is that it is possible to report from the top new rows of salmon as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of brining, the need to soak in water before serving to remove excess salt.
Black milk mushrooms, salted in banks
Composition:
- Black milk mushrooms - 2 kg;
- dill umbrellas (with stems) - 10 pcs .;
- salt - 100 g;
- garlic - 2 heads;
- water - 1, 5 l;
- vegetable oil - 50 ml.
Method of preparation:
- Dissolve 20 g of salt in water, put on fire. When it boils, place in it the soaked in advance soaked and cut into 2-4 pieces (depending on size). Boil for 8 minutes, pour in the oil, stir, fold the milk into a colander and allow to drain.
- Cut the stalks in dill, but do not throw them away. Divide each umbrella into several pieces.
- Peel the garlic and chop finely.
- Mix the mushrooms with salt, garlic, and dill umbrellas. Install the oppression on them.
- After 12 hours, mix the milk mushrooms and set the pressure again.
- Sterilize the jars, boil the lids.
- Put the mushrooms in jars, watering them with brine. Press down, fasten, laying the dill stalks crisscross. Cover and refrigerate.
Milk mushrooms, salted for the winter according to this recipe, will be ready for use only after a month and a half, but it is undesirable to store them for more than three months. All this time they will occupy a place in the refrigerator - you have to be prepared for this if there is no cellar. If present, banks can be stored in it, if only it is cold enough.
White mushrooms salted in banks
Composition:
- white milk mushrooms - 2 kg;
- water - 1, 5 l;
- salt - 70 g;
- vegetable oil - 50 ml;
- garlic - 3 cloves;
- dill seeds - 20 g.
Method of preparation:
- Sort, chop and soak the mushrooms.
- Boil the water, adding 20 g of salt to it.
- Dip the mushrooms in boiling water, remove them in 7 minutes.
- After the water has drained, mix the mushrooms with finely chopped plates of garlic and dill seeds, salt.
- Set the day oppression.
- Sterilize jars and lids.
- Put the jars in the jars, pouring the pickle, mushrooms. Top with vegetable oil, close the lids.
After a month and a half you can eat milk mushrooms. Store them only in the refrigerator and no longer than three months.
Milk mushrooms, salted for the winter in cabbage leaves
Composition:
- milk mushrooms - 5 kg;
- water - 5 l;
- salt - 0, 3 kg;
- garlic - 1 head;
- dill (fresh) - 100 g;
- currant leaves - 20 pcs .;
- cherry leaves - 20 pcs .;
- cabbage leaves - 10 pcs.
Method of preparation:
- Heads of salmon soak in cold water, changing it 2 times a day for two days.
- Dissolve 50 g of salt in 5 l of water and pour in the mushrooms. Soak in salted water for 8-12 hours. Rinse, change the water to clean and soak for another 3-5 hours.
- Dry the mushrooms.
- Cut the peeled garlic (cut each clove into 2-3 pieces).
- Wash, dry, cut the dill.
- Spread the mushrooms in layers, sprinkling with dill, salt, shifting garlic cloves, cherry leaves, currants, cabbage.
- Set the oppression and put in a cold cellar for two months, after which the mushrooms are allowed to eat.
If desired, milk mushrooms salted for the winter according to this recipe can be stored in the refrigerator, but the saucepan with them will take up a lot of space.
Salted milk mushrooms with onions
Composition:
- milk mushrooms - 5 kg;
- salt - 0, 25 kg;
- water - 5 l;
- onion - 1 kg.
Method of preparation:
- Soaped for 2 days in cold water, milk mushrooms should be filled with salt water (50 g of salt per 5 l of water). Soak in it for 12 hours, rinse twice in running water, dry.
- Cut the peeled onions into thin rings or half rings.
- Mix the mushrooms with salt and onion, place a load on them.
- Keep milk mushrooms under oppression for two days, stirring every 8-12 hours.
- Spread over sterilized jars, cover with brine, cover with plastic lids and store in the refrigerator.
You can eat mushrooms after 2 months before soaking it in water. Store allowed no more than 4 months.
Milk mushrooms, salted for the winter in a hot way
Composition:
- milk mushrooms - 2 kg;
- salt - 80 g;
- water - 2 l;
- garlic - 5 cloves;
- allspice (peas) - 5 pcs .;
- carnation - 3 pcs .;
- bay leaf - 3 pcs.
Method of preparation:
- Place salt, pepper, bay leaf and cloves in the water. Heat until the salt has dissolved, put the mushrooms in the water and bring to a boil.
- Boil 25 minutes, constantly removing the foam.
- Cut the garlic cloves into 2-3 pieces, depending on the size.
- Mix with mushrooms removed from heat.
- Mushrooms, doused with brine, in which they were cooked, send under the oppression. They should be under him during the day, they should be kept in a cool place at this time.
- Sterilize the jars.
- Boil the brine for 5 minutes with the mushrooms.
- Spread the mushrooms, crushing them with a spoon, cover with boiling brine, roll up.
- Allow to cool under a warm blanket.
Hot-salted mushrooms can be stored at room temperature all winter. Despite the fact that it is more laborious than cold, many hostesses choose it.
Milk, salted in hot brine
Composition:
- milk mushrooms - 1 kg;
- salt - 50 g;
- garlic - 3 cloves;
- bay leaf - 2 pcs .;
- horseradish fresh (root) - 20 g;
- dill (seeds) - 20 g;
- water - 1 l.
Method of preparation:
- Prepare the mushrooms by soaking them well. To salting go only hats.
- Peel and finely chop horseradish and garlic.
- Cook the brine by putting salt and dill in the water.
- Dip the milk mushrooms in the brine, boil them for half an hour, constantly removing the foam.
- Wash the mushrooms, mix them with horseradish and garlic. Fill with brine, cover with clean gauze, press down. Put in the fridge for a day. In this form, it is desirable to leave them, you can eat in 2 weeks.
- If there is a shortage of free space in the refrigerator, boil the mushrooms and mushrooms in a day and place them in sterilized jars, seal them tightly and let them cool under something warm. In this case, the milk can be stored at room temperature.
Salty mushrooms from this recipe are quite sharp. If your family does not have spicy food lovers, it is better to give the advantage to the previous recipe.
