Milk mushrooms are one of the favorites of mushroom pickers, and are also considered the best among conditionally edible mushrooms. Usually they go to pickle milk mushrooms using the hot method for the winter. The mushrooms themselves are quite meaty and juicy, having their own special aroma. The recipes below will tell you how to properly and safely salt milk mushrooms for the winter.

Also on our website you can find recipes that your whole family will enjoy.

Using the hot salting method provides several advantages. Firstly, the mushrooms will never have an unpleasant odor, secondly, the natural bitterness will disappear from the milk mushrooms when boiled, and thirdly, they will definitely delight you, your family and friends with their original taste. Hot salting is considered a fairly safe way to prepare conditionally edible mushrooms.

Required Products:

• one kilogram of white milk mushrooms;
• 60 grams of table salt (coarse);
• 4 large garlic cloves;
• 10 black peppercorns;
• 10 blackcurrant leaves;
• 2-3 umbrellas of overripe dill.

Pickle milk mushrooms step by step recipe:

1. Clean freshly picked milk mushrooms from plant debris, which sticks to the caps of these mushrooms more than to other “gifts of the forest.” Cleaning milk mushrooms is a tedious task, but the result is worth it.
2. Cut the legs short, that is, leave about a centimeter at the base. Cut out rotten areas, and if you find wormholes, it’s better to get rid of such mushrooms; they definitely won’t go into pickling.
3. Wash the caps thoroughly in cold running water (under the tap), using a soft brush to make the job easier.
4. Cut large mushrooms into several smaller pieces; small and medium ones can be left whole.
5. Place the processed mushrooms in a saucepan, pour in plain water, add some salt, and wait until it comes to a strong boil.
6. After the water boils, cook the milk mushrooms for only five minutes, do not forget to remove the foam formed during the cooking process.
7. Use a slotted spoon to catch all the mushrooms and rinse in a colander in cold water, so they cool a little and drain.
8. Sprinkle a small portion of salt on the bottom of a sterilized container, throw in two peppercorns, a dill umbrella, two blackcurrant leaves, and the first layer of mushroom caps. Then again salt, spices, milk mushrooms and so on. Mushrooms should be packed fairly tightly.
9. Do not pour out the mushroom broth, but pour it over the stacked milk mushrooms; they should stand so that excess air comes out (you will see how small bubbles rise to the surface).
10. Next, seal the container, cool it, and move it to a refrigerator or cold cellar, where the workpiece will be stored. Metal lids are not suitable for closing.
11. A month and a half later, the white milk mushrooms will be completely salted and will be edible.

After reviewing the recipes on our site, you can also prepare other delicious preparations, such as and.

How to salt milk mushrooms in Altai style

An old Altai recipe for pickling white milk mushrooms in a barrel will tell you how you can preserve a large number of collected mushrooms for the winter. In fact, the cooking process is simple, despite the long soaking. The list of ingredients also consists of all the familiar and classic spices in canning. The end result is a lot of tasty and aromatic salted milk mushrooms, which you can treat to a large number of people. By correctly calculating the ingredients, you can pickle 20 or 30 kilograms of mushrooms.

Need to:

• 10 kg of fresh milk mushrooms;
• 0.4 kg table salt (not iodized);
• 35 grams of green dill;
• 40 gr. chopped garlic;
• 18 grams of grated horseradish root;
• 10 laurel leaves;
• 40 grams of souls. pepper

How to salt white milk mushrooms:

1. Sort the milk mushrooms, cut off the stems (they will not be needed for pickling), and wash the caps.
2. Place the processed mushrooms in a large bowl and fill completely with cold, clean water.
3. Soaking will take from two to four days, it is necessary to change the water in the basin, do this at least once a day.
4. After time has passed, transfer all the mushrooms into a colander or sieve to allow the remaining liquid to drain.
5. The barrel must be prepared in advance: cleaned, scalded with boiling water and dried.
6. Mushrooms are placed in a barrel in layers: mushrooms, salt, spices. Repeat until all ingredients are in the container.
7. Cover the top layer with a clean white rag or linen napkin, place a wooden pressure circle, and place the heaviest press possible. If the load is not heavy enough, the milk mushrooms will not produce juice.
8. During the pickling process, the volume of mushrooms will noticeably decrease, so you can add more mushrooms here, if desired.
9. During the first 24 hours, under pressure, a mushroom brine should appear above the circle.
10. After 25 days, the milk mushrooms will be salted and will be suitable for consumption.

Recipe for pickling milk mushrooms

This recipe does not use any spices or seasonings at all, the only preservative is coarse salt. This way, you will fully experience the taste of mushrooms, without any extra flavoring. Salted white milk mushrooms can be used in different variations: as a separate appetizer, and also as part of salads and soups.

For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.

We take:

• five kg of freshly picked milk mushrooms:
• 300 grams of coarse table salt.

Salt milk mushrooms recipe:

1. Wash each mushroom separately in cool running water, paying special attention to the caps, as a lot of forest debris accumulates on them. Cut off the spoiled areas, cut the mushrooms themselves into small pieces, so you can also see the condition of the mushroom inside (if there are traces of wormholes, then such specimens should be thrown away; they will not be suitable for pickling).
2. Place the washed and processed milk mushrooms in a clean wide basin or large bucket, pour cold water into it. Since they themselves are lighter than water, they will naturally float up; to immerse them back into the liquid, you need to place a flat object slightly smaller than the diameter of the container on top and press it down with something heavy. There is no need to press down the milk mushrooms too much; we just need them to completely disappear into the liquid and the soaking process to begin.
3. Soaking will take five days, and every day you must change the water at least once. Foam that appears on the surface of the liquid indicates that it is time to refresh the water for the mushrooms, otherwise they will simply turn sour and, as a result, will be unsuitable for further use - such mushrooms are already poison.
4. After five days, the soaking process will end, the milk mushrooms will significantly decrease in size, just in case, try a cut of the mushroom on your tongue, if it does not taste bitter, then the mushrooms are definitely ready for salting.
5. Place the pieces of soaked mushrooms in a separate bowl, generously sprinkled with salt. For any mushroom pickles, you usually use salt that does not contain iodine, otherwise the mushrooms will simply turn black.
6. Place a pressure circle on top of the mushroom surface and place the heaviest possible load (now it should compress the mushrooms well).
7. In this state, the milk mushrooms should stand for three days, and they need to be stirred once daily. During this time, the mushrooms will release their own juice, mixing with salt, it will become a brine in which the milk mushrooms will be salted.
8. Three days later, place the milk mushrooms in jars; they should be placed very tightly, without voids. Closing lids are either polyethylene or regular with screw threads.
9. The workpiece should stand for about a month or a little more, then you will definitely be sure of its readiness.

For lovers of winter preparations, our collection of recipes also includes, which can serve as a separate dish or be used for preparing salads.

How to cold salt milk mushrooms recipe

Not all lovers of salted milk mushrooms are satisfied with the hot salting of mushrooms; many people prefer to pickle milk mushrooms in a cold way. When prepared using this salting option, white milk mushrooms turn out crispy and remain as snow-white as before cooking. Various salads, snacks, caviar and even cutlets are made from such milk mushrooms.

List of recipe ingredients:

• milk mushrooms (white) - five kilograms;
• non-iodized salt - two glasses;
• old dill stems (without seeds) - 10 pieces;
• garlic - 1 large head;
• cherry and currant leaves - 15 pcs.;
• horseradish leaves - 5 pieces;
• horseradish - 1 small root.

How to cold pickle milk mushrooms step by step recipe:

1. Wash and clean the mushrooms from dirt.
2. Place clean milk mushrooms in a capacious container such as an enamel (plastic) bucket, pan, basin.
3. Pour cold tap water, cover the area of ​​the mushrooms with a wide plate or a special circle, press down with a not too heavy weight.
4. Soak the container with milk mushrooms in a cool room for 72 hours, changing the water daily.
5. After soaking, roll each mushroom in salt and place in a container where the milk mushrooms will be salted.
6. Place peeled garlic cloves and sliced ​​horseradish root mixed with mushrooms.
7. Cover the surface of the mushrooms with gauze folded in several layers; place horseradish, cherry, currant leaves and dill stems on it.
8. Place a heavy pressure, under it the milk mushrooms should flow with juice, which will cover them completely. If the brine is not enough, you can add salted cold boiled water (50 grams of rock salt per liter). Do not leave the top mushroom layer dry.
9. Milk mushrooms will be salted for one month in a room whose temperature should not exceed +10 degrees.
10. You can then store the salted milk mushrooms in the same container or transfer them to jars. Keep refrigerated.

How to salt milk mushrooms

This recipe is a simple version of pickling white milk mushrooms with short soaking and blanching. The salted mushroom preparation made using this method is ready in 25 days.

Take:

• 3 kg of milk mushrooms;
• 150 grams of salt;
• tablespoon black peas pepper;
• 10 leaves black currants

Salted milk mushrooms recipe:

1. Sort out fresh mushrooms, peel, wash and soak in salted water. Water is salted according to this calculation - a tablespoon of salt dissolves in one liter of water.
2. Soaking will take 36 hours, change the water 4-5 times during this time, and add fresh salt to the water.
3. After a day and a half, rinse the mushrooms under running cold water, and then blanch in boiling water for five minutes.
4. Place the boiled milk mushrooms in a sieve to drain.
5. Place the mushrooms in jars, sprinkle with salt, peppercorns and blackcurrant leaves.
6. Cover with nylon lids and store in the refrigerator.

Salted milk mushrooms have been very famous in Russian cuisine since ancient times. They are equally good as an independent snack or as one of the ingredients of a dish. Milk mushrooms are still considered the best classic mushrooms for pickling, which is why salted milk mushrooms are sometimes even called “royal mushrooms.”

The article contains recipes for soups, salads, appetizers, pies with fresh, salted, pickled, dried, frozen milk mushrooms.

Since ancient times, Eastern Europeans loved to collect milk mushrooms, eat them immediately boiled, fried or stewed, and store them for future use by salting or drying them. And, despite the fact that in Western Europe these mushrooms are not considered edible at all, in our country they are valued for their juiciness, meatiness, and pronounced mushroom taste and aroma. If you are lucky enough to get your hands on fresh, salted or dried milk mushrooms, read our article to learn how to cook something special with them.

How much and how to soak fresh milk mushrooms to remove bitterness before frying?

Milk mushrooms are real, mushrooms from the genus Mlechnik, family Russula, conditionally edible. This means that they must be prepared in a special way before being used as an ingredient in a particular dish.

IMPORTANT: Milk milk is not just very tasty, its nutritional value is high. Mushrooms contain a large amount of easily digestible protein (more than pork, beef or chicken), as well as vitamins and other nutrients. Therefore, the labor-intensive and rather lengthy process of preparing them for consumption should not confuse you.

So, with fresh milk mushrooms, proceed as follows:

1. Place them in a large bowl, basin or bucket.
2. Pour warm water over the milk mushrooms and let stand for about 15 minutes. The dirt stuck to the caps and legs will become wet and begin to fall off. It will be easier for you to peel the mushrooms.
3. Using a knife, remove any dirt and film covering it from each mushroom. Remove the plates as well. Milk mushrooms have a very fragile and brittle edge of the cap. If you want the already prepared mushrooms to look beautiful, remove it too.
4. If you come across spoiled milk mushrooms that have been touched by a worm, throw them away.
5. Place the peeled mushrooms in a bowl for soaking. Soaking is necessary to remove the inherent bitterness from the milk mushrooms.
6. Cover the mushrooms with clean water. Its volume should be twice as large as the volume of milk mushrooms.
7. To prevent the mushrooms from floating, you need to organize pressure, for example, from a plate.

You can clean the milk mushrooms from soil and debris... with a toothbrush.

IMPORTANT: Milk mushrooms are soaked for 3 days. To prevent the water from turning sour, it is changed 1-2, or preferably 3-4 times a day. In the last 24 hours, add some salt to the water (1 tablespoon of salt per 3 liters of water).

After soaking, you can pickle the milk mushrooms or thermally treat them in any way suitable for you.

How much and how to cook milk mushrooms for frying?

No matter how many delicious dishes with milk mushrooms you know and know how to cook, you will probably agree that they are most delicious fried, with potatoes, onions and sour cream.
Even if soaked according to technology, these mushrooms cannot be fried right away! First boil them in salted water for 10-15 minutes.

How to deliciously fry milk mushrooms with potatoes in a frying pan: recipe

Fry milk mushrooms with potatoes in one or separate pans. The first method is better, since mushrooms and potatoes have different frying times.
Take:

• potatoes – 1 kg
• prepared milk mushrooms (peeled, soaked and boiled) – 400 g
• vegetable oil – 100 ml
• onions – 1-2 pcs.
• garlic – 3 cloves
• greens (parsley) - a bunch
• salt and pepper to taste
• sour cream optional

1. In order for fried milk mushrooms with potatoes to turn out tasty and beautiful, you should not immediately throw them into boiling oil.
2. First, place them caps down on a heated frying pan, cover the frying pan with a lid. Excess liquid will come out of the mushrooms; they will seem to be stewing in it.
3. After 10 minutes, drain this liquid and pour vegetable oil into the frying pan. Fry for 5 minutes.
4. At this time, finely chop the onion and herbs. Add them to the mushrooms. Salt, pepper, garlic passed through a press - go there.
5. In 5 minutes, your mushrooms and potatoes will be ready.
6. Fry the potatoes separately as you usually do.
7. Before serving, combine hot potatoes and mushrooms. If you want, add sour cream.

Fried milk mushrooms in sour cream recipe

Black or real fried milk mushrooms with sour cream are suitable as a dressing for any side dish - fried, boiled, stewed or baked potatoes, porridge, pasta. Try cooking and take:

• milk mushrooms – 300 g
• sour cream - 150 g
• butter – 50 g
• onion – 1 pc.
• garlic – 1 clove
• salt, pepper - to taste
• greens – 1 bunch, optional

1. Place butter in a frying pan. When it melts, fry finely chopped onion on it.
2. When the onion turns golden, add milk mushrooms prepared in advance, boiled and cut into strips.
3. Salt and pepper the mushrooms.
4. Fry the mushrooms for 7 minutes.
5. Add sour cream, pressed garlic, and chopped herbs to the pan. Simmer everything together for 5 minutes.

Salted milk mushrooms with sour cream and onions: recipe

If you have salted milk mushrooms, you can make a delicious snack using them with sour cream and onions.
Take:

• salted milk mushrooms - 200 g
• onion, or salad onion - 1 pc.
• sour cream - 100 g
• dill - bunch
• pepper to taste

1. If your milk mushrooms are too salty, to prepare the snack you need to not only rinse them in running water, but also soak them in milk for a quarter of an hour.
2. Then cut them into small strips.
3. You need to peel the onion and cut into thin half rings, chop the dill.
4. First, mix the onions and mushrooms.
5. In a separate bowl, combine sour cream with dill and pepper.
6. Before serving, mix all appetizer ingredients. You can also serve salted mushrooms and sour cream separately.

Marinated milk mushroom salad: recipe

Another tasty, simple and satisfying appetizer that goes well with strong alcohol is a salad of pickled milk mushrooms with egg, Korean carrots and herbs.
To prepare it you need:

• marinated milk mushrooms – 300 g
• eggs - 2 pcs.
• Korean carrots – 200 g
• pickled cucumbers – 2 pcs.
• pickled onion - 1 pc.
• greens to taste
• mayonnaise

Preparing the appetizer is very simple: all the ingredients are already ready, you just need to chop them (except carrots) and lay them out in layers. Spread each layer with mayonnaise. Chop the greens and add a little to each layer. Also use it to decorate a dish.

Salted milk mushroom salad: recipe

For this salad take:

• salted milk mushrooms - 300 g
• boiled potatoes - 3 pcs.
• boiled carrots - 1 pc.
• green onion – 1 bunch
• greens – 1 bunch
• mayonnaise

Just chop and mix all the ingredients. Remember that this salad turns out to be satisfying, but it is quite difficult to digest. To avoid overloading your stomach and liver, do not eat too much of it.

VIDEO: Salad with salted milk mushrooms

Soup with salted milk mushrooms and potatoes

You can cook mushroom soup not only from fresh mushrooms, but also from salted milk mushrooms. Soak them a little. But still remember that you will have to add salt to the soup in smaller quantities or not at all.
You need these ingredients:

• salted milk mushrooms – 200 g
• potatoes – 4 pcs.
• carrots – 1 pc.
• onion – 1 pc.
• greenery
• sour cream
• oil for sautéing

1. Peel, wash and finely chop the onions and carrots. Sauté them.
2. Peel the potatoes, wash them, cut them into cubes and cook them in a saucepan with water.
3. After 15 minutes, add onions and carrots to the potatoes.
4. After another 5 minutes, add mushrooms to the soup.
5. Serve the soup hot with chopped herbs and sour cream.

Frozen milk mushroom soup

Cook the soup, called Georgian, from frozen mushrooms. Remove them from the freezer and rinse in warm water.
Ingredients:

• frozen milk mushrooms - 500 g
• potatoes – 5 pcs.
• onion – 1 pc.
• carrots – 1 pc.
• egg – 1 pc.
• bay leaf - 1 pc.
• greenery
• sour cream

1. Peel, wash and cut the potatoes into cubes. Send it to boil in 3 liters of water.
2. After 5 minutes, add milk mushrooms, salt and bay leaf to the potatoes.
3. While the soup is cooking, prepare and sauté the onions and carrots and add them to the soup.
4. 2 minutes before turning off, add a beaten egg to the soup.
5. Serve Georgian mushrooms with sour cream and herbs.

VIDEO: Salted milk mushrooms

Pie with salted milk mushrooms and potatoes: recipe

Salted milk mushrooms and potatoes are an excellent filling for mushroom pie.
You need:

• yeast sponge dough - 1 kg
• salted milk mushrooms – 200 g
• potatoes – 3-4 pcs.
• onion – 1 pc.
• egg – 1 pc.
• salt pepper
• greenery
• oil

1. Prepare sponge yeast dough as you usually do. Divide it into two equal parts.
2. Roll out the first part. Place a sheet of dough on a greased baking sheet.
3. Place peeled, washed and sliced ​​potatoes, peeled, washed and sliced ​​onions, salted milk mushrooms, soaked for 5 minutes, and chopped herbs onto the dough layer.
4. Salt and pepper the filling.
5. Roll out the second part of the dough. Cover the filling with this layer.
6. Beat the egg well and brush it onto the top layer of dough and sides of the pie.
7. Place the pie in an oven preheated to 200 degrees for 20 minutes.

Pies with salted milk mushrooms: recipe

You can bake pies with salted milk mushrooms with yeast sponge or puff pastry.
For the filling, fry 300 g of soaked salted milk mushrooms with onions, then add chopped herbs. Boiled rice is also sometimes added to the filling. Minced milk mushroom appetizer.

To prepare minced meat you need:

• milk mushrooms – 300 g
• onion – 1 pc.
• carrots – 1 pc.
• salt pepper

1. Prepare fresh milk mushrooms: peel, soak, boil and fry.
2. Peel the onions and carrots, wash, chop and sauté.
3. Pass mushrooms and vegetables through a meat grinder or chop with a blender.
4. Salt and pepper the minced milk mushrooms.

Dumplings with milk mushrooms

• dumpling dough – 0.5 kg
• boiled potatoes – 2 pcs.
• minced milk mushrooms – 200 g.
• onions – 2 pcs.
• frying oil

1. Knead the dough for dumplings from water, flour and salt.
2. Pound the boiled potatoes into mashed potatoes, mix the mashed potatoes with minced mushrooms.
3. Make dumplings stuffed with potatoes and mushrooms. Boil them in salted water.
4. Peel, wash and chop the onion. Fry it until golden brown in vegetable oil.
5. Pour the dressing over the finished dumplings and stir.
6. If the dumplings with milk mushrooms are not eaten right away, you can put them in a frying pan and lightly fry them.

Dumplings with milk mushrooms

For dumplings, mix minced mushrooms with meat.

VIDEO: BREASTS BENEFITS AND HARMS | Is it possible to fry milk mushrooms, the benefits of salted milk mushrooms, milk mushrooms

Milk mushrooms have been appearing on the dinner table in the form of pickles for a long time. And this is not surprising: thanks to their unusual subtle taste and amazing aroma, many mushroom fans cook them with great pleasure. If you have stocked up on these wonderful mushrooms, then it will be a good idea for you to learn how to cook them correctly. Today you will get acquainted with the best recipes for preparing milk mushrooms (white and black) for the winter. Also included is a description of the mushrooms (with photographs) and instructions for preparing them.

Breast milk: description, properties

Today, about 20 varieties of milk mushrooms are known that are suitable for consumption. Milk mushrooms contain milky juice, and the flesh is dense, but over time it begins to crumble. The most popular among mushroom pickers (both beginners and experienced) are three varieties:

• Real (wet, sometimes called pepper). This type of milk mushroom is a solitary mushroom and is quite difficult to find. Pepper mushroom is not particularly common: it can most often be found in coniferous forests. The mushroom loves sandy, moist soil. It is worth noting that the size of other representatives of the species is significantly inferior to its counterpart: sometimes the diameter of the cap of a wet mushroom reaches 20 cm. A young mushroom has a flat (sometimes slightly convex) cap. The mushroom is also distinguished by a fairly high (up to 7 cm) and thick (up to 5 cm) stalk. The surface of the mushroom is white and smooth. The pulp is dense and becomes brittle over time.

White breast

• White (white wave). It is distinguished by its rather “modest” size: the diameter of the cap is only about 8-10 cm. Although the white milk mushroom is difficult to distinguish from the real one, it is inferior to it in taste. You can find it in coniferous forests, sometimes in oak and walnut groves.
• Black (“chernukha”). Belongs to category 2 mushrooms. In Europe, nigella is considered a poisonous mushroom. In our country it is quite popular, but is used only for pickling. Milk milk differs from other varieties in its unusual appearance: a dark cap, the shade of which varies from olive to brown (sometimes almost black). By the way, dry milk mushrooms often grow next to black milk mushrooms, which do not have the characteristic milky juice inside, so they can be prepared not only as pickles, but also used in soups and pies. In terms of size, the chernuka can compete even with a real milk mushroom: the diameter of the cap sometimes reaches 18-20 cm, and the height of the stem reaches 8 cm (but it is not very wide - only 2-3 cm).

Advice. Almost all varieties of milk mushrooms are inedible in their raw form, even poisonous. It's all about the presence of a large amount of milky juice, which gives an unpleasant bitter taste. For this reason, when cooking, milk mushrooms must undergo heat treatment. When boiled, they not only lose their characteristic flavor, but also acquire a delicate aromatic taste.

The best recipes for winter preparations of white and black milk mushrooms

As mentioned earlier, milk mushrooms are most often used as pickles because of their specific taste. But this is one of the most commonly used mushrooms as a winter preparation. There are many marinade recipes and methods for preparing it, among which are classic recipes: they are simple and at the same time tasty.

Hot salted white milk mushrooms

For those who would not like to languish for a long time waiting for mushroom pickles to be ready, a recipe for preparing milk mushrooms using hot marinade is ideal. So, for 2 kg of mushrooms you will need about 5 cloves of garlic, the same number of sprigs of dill and currant leaves. You will also need several bay leaves and salt (about 100 g).

Hot salted milk mushrooms

Wash the milk mushrooms thoroughly and leave them in cool water for several hours, after removing the stems. Prepare hot brine. To do this, boil 2 liters of water, adding 3-4 tbsp. spoons of salt. Then add the mushrooms and cook for about half an hour. Pour a little salt into the pickling container, then you can lay out the mushrooms, alternating them with spices and salt. The thickness of each mushroom layer should not exceed 5 cm. Cover the mushroom mass with oppression. After 2-3 days, you can take the container with mushrooms out into the cold and 30 days after salting, enjoy delicious crispy mushrooms.

Salted black milk mushrooms

A simple and tasty recipe for pickling nigella. We will need the following products:

• black milk mushrooms – 2 kg;
• dill – 10 small umbrellas;
• garlic – 10 medium cloves;
• salt (regular) – 5 tbsp. spoons
• vegetable oil, water.

Start by preparing the mushrooms: Wash them thoroughly with cold water. Boil water, pour in a couple of tablespoons of oil and add the prepared mushrooms there. Cook for about 5 minutes (do not forget to skim off the foam). Drain the water from the container, add salt and the remaining ingredients. Stir, cover with oppression overnight. In the morning, stir the mushrooms again and cover again with oppression until the evening.

Salted milk mushrooms

After at least 10 hours, remove the mushrooms, put them in jars, place the dill stalks tightly on top and pour the brine remaining in the container over the semi-finished mushrooms. Use only plastic lids. Place the jars in the refrigerator. In a few weeks the mushrooms will be ready.

Advice. Try to carefully select mushrooms for salting (immediately discard mushrooms with “rusty” spots, since they are old) and wash them just as thoroughly, using a hard brush or sponge, since dirt eats into the milk mushrooms very deeply.

Today we met an unusual mushroom, which many people know about from the good old proverb. Now you know how you can prepare it to delight your loved ones with delicious crispy mushrooms in winter. Good luck!

Recipe for making milk mushrooms: video

Milk mushrooms are most often used for these purposes. In terms of their nutritional value, they are practically no different from milk, meat and boletus. As for the specific hot-pepper taste of these mushrooms, our housewives have long learned to get rid of it by pre-soaking. After reading today's publication, you will learn about existing methods of marinating and salting this product.

The most important nuances

It should be noted that harvesting milk mushrooms is not as complicated as it might seem at first glance. You just need to familiarize yourself with some of the intricacies of this process. Almost any mushrooms are suitable for pickling and pickling. The only thing you need to do at the initial stage is to get rid of old copies. It is also important to ensure that they are free of stains and other damage. You should not use milk mushrooms with wormholes and insects.

Before salting, it is recommended to wash the mushroom caps with a stiff brush. Steel sponge is best suited for these purposes. To make the prepared product more tender, it is pre-soaked in water, which must be changed every four hours. This simple procedure will get rid of the characteristic bitter taste.

It is advisable to store the finished product in a glass container. You can also use enamel containers for this. But they must be examined in advance for cracks, chips and rust. Damaged pots are not suitable for storing mushrooms. It is important to remember that those prepared more than six months ago are no longer suitable for consumption. When pickled, they can be stored for no longer than twelve months.

Existing techniques

Today, different methods of preparing milk mushrooms are known. The most popular are salting and marinating. Dried or frozen mushrooms are of little use for further use.

Most people prefer pickling, believing that such milk mushrooms are much tastier than those that were filled with marinade. Mushrooms prepared in this way are very tasty and pleasantly crunchy. However, the second method is also popular among modern housewives, since it is considered safer.

Technology for preparing milk mushrooms using the hot method

This is one of the easiest ways. Its main advantage is that there is no need to pre-soak the mushrooms. In this case, you can limit yourself to simple cleaning of the product. As for the brine, to prepare it, for each liter of liquid you will have to use two tablespoons of salt, bay leaf, black peppercorns, dill seeds, horseradish and garlic.

In order for the preparation of milk mushrooms for the winter to proceed without complications, you must strictly follow the recommended technology. At the initial stage, the mushrooms are boiled in lightly salted water. They are simmered under the lid for about a quarter of an hour. It is important not to overdo it with salt. It is enough to put no more than three tablespoons of this component into a ten-liter container.

Next, the milk mushrooms are sent to the brine prepared in advance according to the above recipe and boiled for ten minutes. Then the mushrooms are put under pressure and wait until they cool completely. After this, the container is kept for a week in a cool place. After seven days, the milk mushrooms are placed in pre-sterilized jars, filled with brine, a tablespoon of vegetable oil is added and covered with plastic lids. After another three or four weeks, the product is completely ready for use.

Features of the cold method

It should be noted that harvesting milk mushrooms in this way takes at least forty days. For this you can use not only barrels, but also ordinary glass jars. In the first case, the mushrooms will be more tasty and aromatic.

But modern realities are such that not every housewife has the opportunity to use a barrel made of natural wood. In addition, not all families consume large amounts of mushrooms. Therefore, you can salt them in standard glass containers.

Preparing milk mushrooms for the winter in jars using the cold method

For these purposes, liter containers are usually used. First, place in each jar:

• Two or three bay leaves.
• A couple of cloves of garlic.
• Ten cherry and currant leaves each.
• Three stems of umbrella dill.
• Two tablespoons of table salt.

After this, pre-soaked mushrooms are placed in containers with spices, compacted thoroughly and filled with water. The filled jars are covered with clean gauze and then placed in the refrigerator. After about a month, the product is completely ready for use. Having figured out how to cold salt milk mushrooms for the winter, one cannot fail to mention one important nuance. Before serving, these mushrooms must be thoroughly washed.

Barrel salting technology

It should be noted that mushrooms prepared in this ancient way are imbued with the aroma of natural wood, so they turn out extremely tasty. In order for the preparation of milk mushrooms to proceed without any difficulties, you must strictly observe the specified proportions.

Ten kilograms of pre-washed and soaked mushrooms are placed in a barrel. 400 grams of salt, dill stalks, five heads of garlic, horseradish, currant and cherry leaves are also sent there. Everything is laid in layers. It is very important that the horseradish leaves are on top. The barrel is covered with sterile gauze, on which a wooden circle and pressure are placed.

The contents of the container are regularly checked for mold growth. If it appears, get rid of it immediately, change the gauze and treat the circle and oppression. In about a month, the mushrooms will be completely ready for consumption. They are taken out of the barrel after wearing sterile gloves.

How to pickle white milk mushrooms with cabbage leaves?

The presence of greenery makes mushrooms more tasty and aromatic. Therefore, many housewives often use this recipe. In order for the preparation to proceed quickly and without hassle, you should stock up on all the necessary components in advance. To do this, your kitchen should have the following components:

• Eight cabbage leaves.
• Five kilograms of white milk mushrooms.
• Ten sprigs of dill with umbrellas.
• 200 grams of salt.
• Head of garlic.
• Horseradish root.
• Twenty currant and cherry leaves each.

Pre-prepared mushrooms are blanched. Wash the greens in cool running water. As for cabbage leaves, each of them is divided into small fragments.

Place milk mushrooms in a three-liter clean jar, sprinkle with salt, some herbs and garlic passed through a press. The layers are alternated until the container is full. Then the dish is covered with a lid, a weight is placed on top and sent to a cool place until fully cooked.

Option without using spices: list of products

It should be noted that preparing this recipe is so simple that even an inexperienced cook can handle it without any problems. Despite the use of a minimal set of ingredients, the mushrooms turn out quite tasty. Before you begin the process, you need to make sure that you have:

• Five kilos of fresh black milk mushrooms.
• 250 grams of coarse table salt.

Cooking technology

Adhered dirt is removed from fresh raw materials, all suspicious areas are cut off and washed thoroughly. Milk mushrooms processed in this way are sent to a capacious enamel container, filled with cold water and pressed with a press so that the main ingredient is completely immersed in the liquid. After five days, all bitterness will disappear from the mushroom pulp. Immediately after this, you can proceed to the next, most important stage.

In order for the preparation of milk mushrooms for the winter to proceed at an accelerated pace, it is advisable to cut large specimens into several smaller parts. The soaked and prepared mushrooms are placed in a deep, wide bowl, sprinkling the layers with coarse table salt. A flat object (plate, lid or board) is placed on top, pressed down with a weight and left for three days. The contents of the container are stirred daily, being careful not to damage the caps. After this time, the pickles are transferred to previously prepared jars and covered with non-metallic lids. Tightly packed dishes are sent for further storage in the refrigerator or cellar. After two months, the mushrooms will be completely ready for consumption.

Onion recipe

Before salting milk mushrooms for the winter, you should stock up on all the necessary ingredients. In this case, your kitchen should have:

• Ten-liter bucket of fresh mushrooms.
• 330 grams of salt.
• At least five large onions.

Before you start pickling, the milk mushrooms must be prepared. To do this, they are cleaned, thoroughly washed and soaked for three to five days, periodically changing the water. After this time, they are placed in a large saucepan, alternating with salt and onion rings. Place something flat on the last layer and place a weight.

After a month and a half, the milk mushrooms, the preparation of which is discussed in today’s article, are placed in clean glass jars and sent to the refrigerator.

Another recipe: list of ingredients

As mentioned earlier, black milk mushrooms are considered conditionally edible mushrooms. Therefore, they are most often prepared using the hot method. To make a tasty and aromatic snack, you need to stock up on the necessary products in advance. Your kitchen should have:

• One and a half kilograms of fresh black milk mushrooms.
• Four liters of water.
• Six tablespoons of table salt.
• Fifteen black peppercorns.
• Carnation.
• Bay leaf.
• Five peas of allspice.
• Seven dill umbrellas.

To ensure that the preparation of milk mushrooms is not interrupted by searching for the required components, the above list must be replenished with clean water for brine and vegetable oil.

Process description

First of all, you should take care of the mushrooms. They are washed, removing all dirt with a small brush. After this, the milk mushrooms are poured with clean cold water and left for three hours. It is worth noting that in this case it is not necessary to soak. But if you still decide to do this, then after three hours, fill a large saucepan with four liters of water and, after waiting for it to boil, add coarse salt and mushrooms. During the cooking process, which will last about twenty minutes, foam may form on the surface, which must be removed.

Meanwhile, the brine is prepared in a separate bowl. To do this, add bay leaf, cloves, salt and two types of peppers to a container of boiling water. At the very end, add dill umbrellas to the brine and immediately turn off the stove.

Place the cooked milk mushrooms in a colander to drain excess liquid, place them in a clean bowl and pour hot brine over them. To prevent the mushrooms from floating, they are pressed down with a flat plate on which a press is installed. After this, the container is removed to a cool place. After three days, the mushrooms are placed in pre-prepared jars, filled with brine, a small amount of high-quality vegetable oil is added, covered with non-metallic lids and hidden in a cellar or pantry. After a month, the salted milk mushrooms can be served.

Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words, they require special pre-treatment. If the cooking technology is followed, they become a delicious dish, and also very healthy. They contain more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets especially appreciate salted milk mushrooms, although milk mushrooms marinated for the winter also turn out tasty and crispy. In addition, they are stored better, which is why many housewives prefer to prepare them in this way.

Features of the technology

When cutting off a mushroom, it is difficult not to notice how light juice is released from the leg - this is lactic acid, which can ruin the taste of any dish, as it is very bitter. Once preserved, it will quickly make it unusable: the marinade will soon become cloudy and acquire a white tint, first at the bottom, then throughout the entire jar. To make the preparation tasty, appetizing and safe, you should strictly follow the technology when preserving milk mushrooms.

• The first thing you need to do after collecting milk mushrooms is to sort them out. The main task is to prevent inedible mushrooms from getting into the canned food. You should not spare overgrown and wormy ones: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside the small mushrooms, the most delicious ones, separately.
• The second stage is cleaning the milk mushrooms from debris and dirt. Experienced mushroom pickers use a toothbrush with soft bristles for this. It will be easier to peel the mushrooms if you soak them at least an hour before.
• After cleaning and sorting, the milk mushrooms need to be soaked. This is usually done in cold water, slightly salted (10 g of salt per liter of water). This water needs to be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, the milk mushrooms need to be boiled 3-4 times for 20 minutes in a large amount of salted water, washing them thoroughly each time after boiling. This accelerated method has only one drawback - the milk mushrooms marinated after this treatment will not be crispy, and this is precisely why they are valued.
• After soaking, the milk mushrooms should be washed well in running water and canned according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb toxic substances well, which even soaking does not help to get rid of completely.

Pickled milk mushrooms - a classic recipe

• milk mushrooms – 2 kg;
• water – 2 l;
• salt – 50 g;
• bay leaf – 4 pcs.;
• cloves – 5 pcs.;

Cooking method:

• Pour pre-soaked and coarsely chopped milk mushrooms into 1 liter of water, adding 10 g of salt, put on fire, bring to a boil and, skimming off the resulting foam, boil for 20 minutes.
• Remove the milk mushrooms, rinse, and wait until the water has completely drained from them.
• Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves into the pan while it boils.
• Place mushrooms in the marinade and simmer for 15 minutes.
• Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in prepared sterilized jars.
• Pour the hot marinade over the mushrooms until they are completely covered.
• Close the jars hermetically with pre-boiled lids and place them upside down.
• Wrap in a blanket and wait until the workpieces have cooled completely.

You can store milk mushrooms marinated according to the classic recipe all winter. They are usually served by pouring oil over them and chopping onions or garlic. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled milk mushrooms - a simple recipe

• milk mushrooms (already peeled and cut) – 1 kg;
• water – 2 l;
• salt – 50 g;
• sugar – 40 g;
• table vinegar (9 percent) – 120 ml.

Cooking method:

• Prepare the milk mushrooms by soaking them well, and the jars by sterilizing them in the oven or steaming.
• In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, you need to carefully remove the foam that will form on the surface.
• Drain the mushrooms in a colander and rinse them with plenty of water.
• Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Place the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
• Place the milk mushrooms, pour boiling marinade over them, into jars, roll up the jars.
• The mushrooms should cool in a warm place, and it is better to place the jars with the lids down. They will marinate for another 5 days, after which they can be put away in the pantry for the winter.

To marinate milk mushrooms according to this recipe, no spices are needed, but the marinade turns out tasty thanks to the balanced combination of salt, sugar, and acetic acid.

Milk mushrooms in spicy marinade

• milk mushrooms – 2 kg;
• water – 3 l;
• salt – 60 g;
• sugar – 20 g;
• bay leaf – 2 pcs.;
• currant leaves – 2 pcs.;
• cherry leaves – 2 pcs.;
• garlic – 3 cloves;
• black pepper (peas) – 2 pcs.;
• cloves – 2 pcs.;
• table vinegar (9 percent) – 60 ml.

Cooking method:

• Clean and sort the milk mushrooms. Soak them for two days, changing the water periodically. Cut large specimens into several pieces.
• Sterilize two liter jars for 15 minutes, prepare the lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
• Dissolve a tablespoon of salt in two liters of water, dip the milk mushrooms in the saline solution and boil them in it for 20 minutes after boiling. In this case, you need to remove all the foam that forms.
• Rinse the boiled milk mushrooms in running water and, while it is draining, prepare a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
• When the brine boils, dip currant, cherry, bay leaves, pepper and cloves into it, and add mushrooms.
• Boil for a quarter of an hour, adding thinly sliced ​​garlic 5 minutes before the end of cooking.
• Place the hot mushrooms in the jars, pressing them down carefully with a spoon.
• Pour 30 ml of table vinegar into each liter jar. If you use half-liter ones, then it is enough to add a teaspoon of acetic acid to each.
• Pour boiling brine over the milk mushrooms until it completely covers them. Close the jars with the prepared lids. You can roll them up or use screw caps.
• Turn the jars over, wrap them in a warm blanket and leave them to cool under it. After a day, it’s time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe turn out crispy and appetizing, the marinade has a pleasant spicy aroma and a balanced sweet-sour-salty taste.

Milk mushrooms marinated with cinnamon

• milk mushrooms – 1 kg;
• water – 2 l;
• salt – 20 g;
• bay leaf – 3 pcs.;
• allspice (peas) – 5 pcs.;
• cinnamon – ? part of a stick;
• table vinegar – 20 ml;
• citric acid – 3 g.

Cooking method;

• Prepare the milk mushrooms by thoroughly cleaning them, soaking them, sorting them and cutting them into pieces.
• Sterilize the liter jar and its lid.
• Boil the mushrooms for 15 minutes in a liter of salted water, using the entire amount of salt specified in the recipe. Don't forget to skim off the foam. Place the milk mushrooms in a colander and wait for the water to drain. There is no need to rinse them.
• From the second liter of water and a tablespoon of vinegar, cook the marinade, adding pepper, bay leaf and cinnamon.
• Place milk mushrooms in the marinade and cook for 20 minutes.
• Remove the cinnamon from the marinade and place it on the bottom of the jar; place the mushrooms on top, crushing them with a spoon. Add citric acid and add marinade.
• Place the jar, covering it with a lid, in a pan of water and sterilize for half an hour.
• Seal the jars, turn them over, cover with a blanket. After cooling, remove to the room where you store the preparations for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Milk mushrooms marinated with onions and tomatoes

• milk mushrooms – 2 kg;
• onions – 1 kg;
• tomatoes – 1 kg;
• water – 3 l;
• salt – 60 g;
• vegetable oil – 100 ml;
• vinegar essence (70 percent) – 20 ml.

Cooking method:

• Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Remove and dry. You need to cook until the mushrooms sink down, skimming off the foam.
• Pour boiling water over the tomatoes and peel them. Cut into large pieces.
• Remove the skin from the onion and cut it into thin half rings.
• Pour oil into a saucepan, put milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the entire preparation) and fry them for 10 minutes. Remove and place in a saucepan.
• Fry the onion until golden brown and add to the milk mushrooms.
• Fry the tomatoes until they are completely soft. Add them too to the onions and mushrooms.
• Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
• Transfer the salad into sterilized jars, roll up, and let cool under a winter blanket.

This preparation is a ready-made salad, where the main ingredient is pickled milk mushrooms. If you prepare it for the winter at least once, it will become your traditional preparation.

Milk mushrooms marinated in Polish

• milk mushrooms – 2 kg:
• water – 3 l;
• salt – 50 g;
• sugar – 30 g;
• bay leaf – 1 pc.;
• garlic – 20 cloves;
• table vinegar (9 percent) – 60 ml;
• cloves – 3 pcs.;
• currant leaves – 2 pcs.;
• cherry leaves – 2 pcs.

Cooking method:

• Clean, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
• Dissolve two teaspoons of salt in two liters of water and bring to a boil.
• Add the mushrooms and boil them for 12–15 minutes, skimming off the foam. Rinse the milk mushrooms and let the water drain from them.
• Prepare the brine by boiling a liter of water and putting in it currant and cherry leaves, bay leaves, garlic cloves (whole), cloves, adding two tablespoons of salt and one and a half tablespoons of sugar.
• Dip the milk mushrooms into the brine and cook them in it for 20 minutes.
• Transfer the mushrooms into sterilized jars, fill with boiling brine, pour 30 ml of vinegar into each liter jar, and seal. You should get two liter jars in total.
• Let cool under a winter blanket and store for long-term storage.

Mushrooms marinated according to a recipe popular in Poland have a specific aroma: some people are delighted with it, others - on the contrary. Therefore, if you are preparing mushrooms in garlic marinade for the first time, you should not make a lot of such an appetizer at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify your diet and decorate the holiday table. Many recipes allow you to choose a snack to suit your taste.