Salted boiled milk mushrooms. Delicious recipes for how to salt milk mushrooms at home in a cold and hot way

Cooking mushrooms for the winter

Now you can find any pickles in stores. But it's more pleasant to make mushrooms for the winter yourself! For you, a simple recipe for how to salt milk mushrooms in jars!

2 h

20 kcal

4.64/5 (45)

There is a tradition in my family. Every autumn, one weekend, the whole family gathers and goes to the forest to pick mushrooms. Since childhood, I have loved this event and have always looked forward to it. Firstly, walking in the woods was fun. And secondly, I have always been very fond of mushrooms.

We always manage to collect both dry and wet mushrooms, and loads, there are also yellow and black mushrooms, which is popularly called a pork. But there are also boletus and mushrooms, russula and boletus .... Then we all have to wash, clean and pickle, and roll up in glass jars. We can disassemble and cook mushroom "catch" all night long, groaning. But pickling and pickling mushrooms is worth it - how great it is to open a jar or two in winter!

The recipes for their preparation are passed down from generation to generation. My grandmother and mom taught me how to cook different types of mushrooms, but my favorites are salted milk mushrooms... It is very easy to prepare them for the winter, but what a pleasure!

How to prepare milk mushrooms for pickling

If you like to go mushroom picking on your own, then it will not be difficult for you to collect white milk mushrooms - they grow in large groups. Well, if you are not an avid mushroom picker, just buy them at the nearest agricultural market.

The most important point in preparing milk mushrooms is getting rid of them. milky bitter juice... This is very easy to do:

1. Rinse the mushrooms under running water using a soft brush. Get rid of dirt and needles.
2. Use a knife to cut out any wormy or ugly spots. Cut off the base of the leg.
3. Pour cool water into a basin or bucket. Place the mushrooms there. Make sure they completely in the water, you can use the cover and weight for this.
4. In this state, the milk mushrooms must be left for a couple of days. The water needs to be changed periodically. The mushrooms will shrink slightly as they soak.
5. After a couple of days, drain the water and rinse milk mushrooms under cool water repeatedly.

As you can see, there is nothing complicated in the preparation of mushrooms. Now they can be salted.

Recipes for salted milk mushrooms for the winter in banks

I'll tell you two of my favorite recipes. Since I do not like to mess around in the kitchen for a long time, I always try to simplify the cooking process as much as possible. This is why my the recipes are very easy, even those who pickle mushrooms for the first time will cope with them. For you - two ways to pickle milk mushrooms. In the first case, you do not need to cook white milk mushrooms, in the second, the ambassador includes the next stage - to put salt, we need boiled mushrooms.

How to salt milk mushrooms in a cold way

Required products:

What do we have to do:

1. First you need to prepare the mushrooms in the above way.
2. After the milk mushrooms are soaked, the largest of them need to be cut into pieces.
3. Into an enamel pot or bucket lay out the mushrooms in layers... Pour 2 tablespoons of salt on each layer, lay out a few chopped cloves of garlic, lavrushka, currant leaves. Sprinkle with black peppercorns. We repeat these actions layer by layer. Put dill umbrellas on the topmost layer.
4. We cover the bucket or basin with a lid, put the load on top. The mushrooms should give juice. This will take about 5-7 days. Store them in a cool, dark place during this time.
5. After this time, transfer the mushrooms to sterilized jars and fill them with juice. Try to stack the milk mushrooms as tightly as possible to each other. Roll up the banks.

As you can see, there is nothing complicated in pickling milk mushrooms. But when you get them out in winter, everyone will be amazed at the great taste. Plus, mushrooms cooked this way will be incredibly crispy.

How to salt milk mushrooms hot

Required products:

• 5 kg of mushrooms;
• 10 leaves of lavrushka;
• 15 cloves of garlic;

• 15 currant leaves;
• a piece of horseradish;
• dill, salt.

What do we have to do:

1. Prepare the milk mushrooms in the above way.
2. The legs of the mushrooms must be removed, they will not be used for pickling.
3. Prepare brine from 5 liters of water and 10-15 tablespoons of salt... It must be put on fire, brought to a boil and mushrooms must be placed there. Boil the milk mushrooms in this brine for half an hour. Remember to skim off the lather.
4. After half an hour, the milk mushrooms need to be removed and discarded in a colander. They must be rinsed with running water.
5. Prepare an enamel bowl or bucket. Pour some salt at the bottom. Spread the mushrooms heads down in layers of 5 cm... Sprinkle each layer with salt, chopped garlic, grated horseradish, dill, lavrushka. Place the lid on top and place the weight on it. Leave the mushrooms in this form for several days in a cool place. During this time, they will release juice.
6. Transfer the finished milk mushrooms together with the juice into sterilized jars and roll up.

Many housewives prefer to use mushrooms for pickling; they have great nutritional value and amazing taste. When preparing winter preparations, one of the most pressing questions is: how to salt white milk mushrooms? For this, you can use the cold or hot method.

Preparation for salting white milk mushrooms

Before the white milk mushrooms are salted, they are collected or purchased. In this case, rotten and wormy mushrooms should be avoided; it is better to opt for small mushrooms or large ones, which should not be too old. Then they need to be properly prepared. In this case, the following points are taken into account:

• first of all, you need to remove all the leaves, earthy debris;
• a knife in this case is also useful, they can cut off all rotten, wormy areas;
• then the mushrooms must be thoroughly washed with clean water using a soft brush or sponge;
• the plate part must be rinsed under the pressure of tap water.

How to soak white milk mushrooms?

A feature of this type of mushroom is that white lump bitter. To get rid of the bitterness, it must be soaked in cold water. In addition, such a process will help get rid of specks. When conducting it, you need to take into account the following nuances:

• for debris, they can be soaked for several hours, and then rinsed and processed;
• to get rid of bitterness, the aging process in water will be much longer - it will take 3-5 days;
• for the entire time, you will have to change the water several times, and rinse the mushrooms;
• Another method of soaking when deciding how to salt white milk mushrooms is to put them in a bag of matting and keep them under running water for 3-4 days.

How to cook white milk mushrooms for pickling?

When white milk mushrooms are salted, with a hot cooking method, an important preparatory step will be to pre-boil them. To do this, perform the following actions:

1. Boil the white milk mushrooms in salted water, add a little vinegar so that the mushrooms do not turn black.
2. During cooking, it is imperative to remove the foam, then the marinade will remain white and transparent. Once it is completely free of foam, you can add spices to it.
3. Cooking white mushrooms takes only 10-15 minutes. As soon as the mushrooms sink to the bottom and the brine becomes transparent, they are considered ready.

How to salt white milk mushrooms at home?

For housewives who want to pickle whites, they are offered in several versions, which involve a cold and hot cooking method. They have the following features:

1. In the first case, the heat treatment of mushrooms is not used; the cooking process is based on keeping them under load for a long period of time.
2. With the hot method, going to salt white milk mushrooms, they must first be soaked for 3 days in cold water. Then the mushrooms need to be mixed with salt and sent under oppression or boiled in brine and left under load for a day, then boil again and put in sterilized jars.
3. When deciding how to salt porcini mushrooms at home, special attention is paid to dishes. It should be a glass or enamel container without fragments. The best container is a tub made of wood, which must be soaked so that it swells and prevents leakage.

Quick salting of white milk mushrooms

Busy housewives who do not have enough time to mess around with salting for a long time should take note of the quick way to prepare white milk mushrooms. This is the simplest option and is a version of the hot method. The end result is a crispy, delicious appetizer. It will be ready in just a week, and the whole family will be able to enjoy its indescribable taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Preparation

1. Pour white milk mushrooms with 7 liters of water and leave for 5 hours.
2. After the allotted time, pour in the remaining water and cook for 20 minutes.
3. Strain the water, cool the mushrooms, sprinkle with salt and spices, put under oppression for 3 days. Transfer to banks.
4. Further salting of white milk mushrooms at home occurs by keeping in the cold for 7 days.

How to salt white milk mushrooms in a cold way?

With the cold method, you can cook salty white milk mushrooms, the recipe for which excludes heat treatment. Mushrooms are simply sprinkled with salt and herbs, spices and placed immediately under the load. All nutrients are preserved in them, and the milk mushrooms themselves are saturated with the aroma of seasonings, which give them strength and excellent taste.

Ingredients:

• milk mushrooms - 4 kg;
• salt - 400 g;
• horseradish - 1 root;
• garlic - 6 cloves;
• cherry leaves - 4 pcs.;
• water - 4 l;
• dill - 3 umbrellas.

Preparation

1. Pour water over the milk mushrooms for 3 days.
2. After this period, transfer to a clean dish, add salt and spices. Place the load on top.
3. Place the container in the cold for a month.

White milk mushrooms - hot salting

The salty white method is especially suitable for busy housewives, because the whole process consists of only a few steps. Mushrooms need to be boiled, cooled and covered with freshly prepared brine, kept under pressure. This method is also good because the mushrooms are not bitter, but with a mild taste.

Ingredients:

• mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 6 pcs.;
• allspice - 10 g;
• water - 8 l.

Preparation

1. Pour the mushrooms with water and leave for 5-6 hours.
2. Pour in the remaining water and boil for 20 minutes.
3. Drain the water, cool the mushrooms.
4. Make a brine from water, salt and spices, pour over the mushrooms, boil for 20 minutes. Install the load and leave for a day.
5. The last step, which includes this recipe for salting white milk mushrooms, is to boil them and put them in sterilized jars.

Salting white milk mushrooms using beets

One of the most interesting options is salting white milk mushrooms with beets. If you cook this root vegetable correctly, it will retain most of the nutrients and help fight various diseases. An appetizer is ideal as an addition to porridge or meat dishes... Incredibly delicious salads are made from a mixture of beets and mushrooms.

Prepare hot salted milk mushrooms according to this recipe - this is an excellent option for harvesting mushrooms for the winter, all lovers of these mushrooms should try it!

They say that by cooking salted milk mushrooms in a hot way, you ensure yourself one hundred percent success! Such mushrooms can be used on festive table put, delighting the guests, who will not be torn from such a delicacy by the ears, as they say, and serve during a regular meal with potatoes or any other dish. It will be so nice to get a jar of pickled milk mushrooms at any time!

Since the time of our great-grandmothers and great-grandfathers, such salted mushrooms have been equated with delicacies - and for good reason! Salted milk mushrooms are really very good, regardless of the chosen method of salting - hot or cold. But today we will talk about the first one. This is a reliable option for harvesting mushrooms, which is not at all difficult to master.

Ingredients:

• milk mushrooms
• water, (ingredients below 1l)
• black pepper, 20 peas
• allspice, 10 peas
• cloves, 3-4 pcs.
• salt, 2 tablespoons (with a pea)
• Bay leaf
• currant, (leaves)
• garlic
• horseradish, (leaves)
• cherry, (leaves)

How to cook salted milk mushrooms hot:

Use a sponge or toothbrush to rinse the mushrooms well.

Pour several liters of water into a saucepan, add 1-2 tablespoons for each liter. salt, put mushrooms in boiling water, after boiling, boil for 15-20 minutes.

For the brine, in another saucepan, bring water with spices to a boil, put the milk mushrooms dried after cooking in it, boil them in the brine for another 10-15 minutes.

Remove the pan with mushrooms in brine from the heat, add peeled and chopped or whole garlic cloves, horseradish root, mix, put oppression on top - the mushrooms should be completely covered with brine, they need to be kept in it in a cool place for 5-6 days.

Prepare sterilized jars, put a few leaves of horseradish, cherries, currants in each - it is not necessary to use everything, if desired.

Before placing greens in sterilized jars, scald them with boiling water.

Put the mushrooms in jars, pour the brine in which they were salted, pour the mushrooms on top vegetable oil, close with sterilized lids.

Remove the mushrooms in jars in a cold place for another 30-40 days.

Serve the salted milk mushrooms, cut or whole, season with vegetable oil and sprinkle with onions.

You can try milk mushrooms after two weeks of salting.

Salt the milk mushrooms in a hot way.

Before salting the mushrooms, you can soak them in water for a day, periodically changing the water, so that all the bitterness is gone. But usually black milk mushrooms and other types of mushrooms with a bitter taste are soaked. White milk mushrooms do not need to be soaked.

1. White milk mushrooms - 1 kg
2. Umbrellas dill
3. Garlic - 3-4 cloves
4. Salt - 2 tablespoons.
5. Black pepper - 10 peas
6. Black currant leaves - 10 pieces

The process of hot salting of milk mushrooms:

1.Wash and clean the large ones, cut the large ones into pieces. We wash the herbs, peel the garlic and chop finely with a knife.

3. At the bottom of the sterilized jar, pour a little salt, 2 peppercorns, a dill umbrella, a black currant leaf and put one layer of milk mushrooms on them, caps up. Then again sprinkle with salt and spices and lay out the second layer. And so on until we fill the entire jar.

Milk mushrooms will be ready in 1-1.5 months. Store salted milk mushrooms in the refrigerator.

Method number 2 Tatiana Lavrentieva's recipe.

Wash the milk mushrooms well, clean them. soak for a day. In a saucepan for 5 liters of water, 5 tablespoons. salt, 1 tsp 70% vinegar, when the solution boils, lower the milk mushrooms, how much will come in and boil for 5 minutes. We take out with a slotted spoon and put the hot ones in a jar. Put dill, currants (leaf), garlic between the mushrooms, put the mushrooms loosely and fill with syrup.

Syrup: for 1 liter of water 3-4 tablespoons of salt, 8-10 peppercorns, a few cloves, 3-4 leaves of lavrushka, boil everything for 10 minutes. When the mushrooms are placed in a jar, fill in the syrup, leaving a centimeter of space for vegetable oil. We roll up the lids. You can also nylon lids, but then keep in the refrigerator. If you roll it up, then it can stand for two years.

If the milk mushrooms are poured with the same brine in which they were cooked, then they will be completely "snotty", better as a separate syrup. Delicious mushrooms are obtained.

Harvesting mushrooms for the winter is a very important event. Mushroom preserves can be used as a garnish for a meal or to be consumed every day. Among all the variety of edible mushrooms for winter salting, milk mushrooms are best suited. There are many recipes for their preparation, even in Ancient Russia this product was considered the most important for salting. Milk mushrooms are of two types: white and black.

To prepare pickles, you need to know the basic rules for pickling mushrooms. It doesn't matter what ingredients you use, purchased or collected in the forest, they must be thoroughly washed, cleaned of soil, grass and other debris. For these purposes, you can use a non-rigid toothbrush. Then follow the instructions:

1. Use a knife to peel the food and remove the top film from it. Pay more attention to the core. The accumulated dirt between the plates must also be completely removed. This is where you need a toothbrush. Place the washed and peeled mushrooms in an enamel bowl, add cold water to them and soak. Press down on them with something heavy.
2. Soaking the milk mushrooms is a must, because this ingredient is conditionally edible. Without proper processing, they cannot be eaten. Compared to black ones, porcini mushrooms contain less bitter components, so they are soaked for 3-4 days, and black ones - for a week. When the bitterness is completely eliminated, the mushrooms are ready to eat.
3. In the process of soaking the product, you need to periodically change the water. After 3-4 such replacements, add a tablespoon of salt to 2 liters of liquid. At the end of the required period, rinse the products in running water and salting.

The best step-by-step recipes for pickling milk mushrooms in a hot way with a photo

The process of preparing mushrooms for the winter can be carried out in two ways: hot and cold. When using the first option, the taste of the finished dish becomes a little softer, as if it “melts in your mouth”. If you use cold salting, the mushroom retains its shape better and crunches. It doesn't matter what milk mushrooms you use for cooking: white, black. The ingredients and the salting process are the same. The only thing is that black mushrooms are a suitable option for hot salting (with blanching), while porcini mushrooms are best salted in a cold way.

Pickled black milk mushrooms in jars

For cooking, you will need the following ingredients:

• water - 1 l;
• black milk mushrooms - 2 kg;
• salt - 20 g;
• Dill seeds;
• allspice and black peppercorns - 10 each;
• cloves, currant and cherry leaves;
• cabbage leaves.

Step by step recipe:

1. When the mushrooms have been thoroughly washed and cleaned, blanch them in boiling, salted water for 6 minutes. For cooking, use an enamel pot. The cooking process takes 20-25 minutes.
2. While the mushrooms are boiling, you need to start preparing the brine. Do not add horseradish and garlic yet. Put all other seasonings in water, bring to a boil.
3. Drain the water from the finished lumps, transfer them to a sieve so that all the liquid is glass. Transfer the mushrooms to a saucepan with brine and cook for 30 minutes. Now you can add horseradish, currant leaves, cherries. Cover the mushrooms with cabbage leaves, set the base for oppression on top, and then the heavy load itself.
4. Place the container with the mushrooms in a cool place for 4-5 days. If the mushrooms are not completely covered with brine, they can clump together and lose their appetizing appearance.
5. After the specified time, spread the milk mushrooms in sterilized jars, fill with brine and tightly close the lids. Store in a cool place for a month.

Boiled white milk mushrooms in hot brine

Ingredients:

• mushrooms - 2 kg;
• water - 1 l;
• salt - 2 large spoons;
• black peppercorns, bay leaves, currant leaves, cherries;
• garlic - 2 cloves.

Procedure:

1. You need to cook such a dish in an enamel pan without chips or made of stainless steel. Bring water to a boil, add salt. Lower the mushrooms and cook for 15–20 minutes.
2. In the meantime, prepare the brine. Take a liter of water and 2 large spoons of salt, all prepared spices. Horseradish and garlic will need to be used later. The brine and mushrooms should be cooked in separate containers.
3. Put the finished milk mushrooms on a sieve so that excess water is removed from them. Transfer them to boiling brine, boil again, but in water with spices. Cooking time 30 minutes.
4. Remove the container with mushrooms from the heat, add garlic, horseradish. Place a circle on top and then a light weight. Make sure the milk mushrooms are covered with brine. Leave them in a cool place for 5-6 days.
5. After the allotted time has passed, put the pickles in clean jars, roll up. Put it in the cellar. Store the conservation for 30-40 days.

A quick way to pickle dry mushrooms for the winter

Required Ingredients:

• salt - 250 g;
• milk mushrooms - 5 kg;

1. Step-by-step cooking recipe: Wash the main product, salt it, and then cut it lengthwise. Then each mushroom will have a leg and a cap. Place the milk mushrooms in a deep enamel container or wooden barrel. Sprinkle each layer with salt. It should not be iodized, otherwise the liquid will turn into an ugly shade.
2. Place a plate on top, and put a load on it. Use a heavy stone or jar of water. Leave for three days, stir periodically. When the mushrooms give juice, you can put them on the jars, roll up the lids on top.
3. Send containers with conservation to a cold place. Put pickles on the table with onions, vegetable oil.

Recipe for pickling assorted milk mushrooms and volvushki

Required products:

• white milk mushrooms - 2 kg;
• waves - 2 kg;
• leaves of currants, cherries;
• peppercorns;
• granulated sugar - a tablespoon;
• salt - 2 large spoons;
• cloves, bay leaves;
• vinegar - a teaspoon for each can.

Step-by-step salting recipe:

1. Be sure to wash and soak the main ingredients before cooking. Set the container with salting products on the fire, bring to a boil, cook for 10 minutes. Periodically skim off the foam. When the milk mushrooms settle, place new portions to them to fill the dishes.
2. Remove the liquid from the mushrooms, wait until they cool.
3. To prepare the marinade, combine all the products, placing them on the stove, put the milk mushrooms, boil them for another 15 minutes.
4. Put washed leaves, garlic plates, then a layer of mushrooms in prepared sterilized jars. Pour vinegar over everything, fill the rest of the space in the jar with marinade.
5. Cover the preservation with lids, roll it up, wrap it with a blanket, wait until it cools completely.
6. The storage of the mushrooms is carried out at a cool temperature.

Salting wet milk mushrooms without vinegar

Required products:

• white milk mushrooms - 1 kg;
• dill umbrellas;
• garlic - 3-4 cloves;
• salt - 2 large spoons;
• black pepper - 10 peas;
• black currant leaves.

Step by step recipe:

1. Wash food thoroughly (including garlic), cut mushrooms into pieces. Remove the husk from the garlic, chop.
2. Salt the water and bring it to a boil. Place the milk mushrooms in boiling water, cook for 5 minutes.
3. Take a washed, sterilized jar, put a little salt, peppercorns, dill, currant leaves on the bottom. Pour the main ingredients in one layer.
4. Sprinkle each layer of mushrooms with salt and spices. Add the water where the milk mushrooms were cooked. Roll up the container, cool and place in the refrigerator.
5. After 1-1.5 months, the pickles will be ready.

Video recipe: how to salt the milk mushrooms correctly so that they are crispy

Salted mushrooms are a delicious and aromatic snack. Using them, it is easy to create many dishes, so it is very profitable to preserve this product for the winter. You can cook delicious salad, mushroom soup... In terms of calorie content, milk mushrooms do not exceed beef, and the composition assumes a high percentage of proteins. To get a tasty and healthy dish, you must carefully prepare the ingredients, and also carry out salting in accordance with all the rules. If you are a lover of crispy mushrooms, use the recipe described in this video:

Fragrant crispy milk mushrooms will decorate your everyday and festive table. You can prepare them in the fall in different ways. In many houses, salted milk mushrooms are made for the winter: this method of harvesting is quite simple and allows you to emphasize the taste of crispy mushrooms with a noticeable cone-shaped cap. but delicious snack they will only be if salted correctly.

Features of pickling milk mushrooms

Raw milk mushrooms have a bitter taste and, like other mushrooms, absorb toxins. If the rules for their preparation are not followed, you can get poison instead of an appetizing snack.

• It is strictly forbidden to pick mushrooms growing in ecologically unfavorable areas, near enterprises, along highways.
• Before salting the milk mushrooms, it is necessary to sort out well, cutting out the damaged, wormy places, and if the mushroom is completely damaged, throwing it out entirely. At the same time, you should clear the mushrooms from forest litter. The most dirty places can be rubbed with a soft brush, and if the dirt does not come off, soak the mushrooms for a couple of hours in cold water. When cleaning the weights from debris and washing, it does not hurt to cut them immediately in the way required in the recipe: either cut into 2-4 pieces lengthwise so that each of them has a leg and a cap, or cut off the legs, leaving only the caps. The zealous housewives do not throw away the remaining legs, but make mushroom caviar from them.
• The next stage is soaking the milk mushrooms. You cannot skip it, as otherwise they will remain bitter. For soaking, they are poured with cold water so that it completely covers them. Mushrooms will float, but they can be drowned by placing a lid on top, and a small load on it. Milk mushrooms should be soaked for 3 days. The water should be changed at least twice a day.
• For soaking and subsequent salting of milk mushrooms, not all dishes are suitable, but only wooden, glass and enameled ones. Galvanized can cause a reaction that makes the mushrooms inedible. Clay containers are also considered unsuitable for the preparation of salted mushrooms for the winter.
• After soaking, the milk mushrooms should be washed several times. If there are few mushrooms, then it is better to pay special attention to each.

Further actions depend on the chosen method of salting. There are two of them: hot and cold. However, there are much more recipes for salted milk mushrooms for harvesting them for the winter.

Cold salted milk mushrooms: a simple recipe

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

Cooking method:

• Put the mushroom caps, pre-soaked and washed, in a wooden barrel or large enamel container with the caps down. Expect that from 10 kg of milk mushrooms you should get 10 layers.
• Sprinkle each layer with coarse salt. It should take 40-50 g for one layer.
• Wrap the wooden disc with gauze and place it on top of the mushrooms. If you are using a saucepan, then the cheesecloth can be laid directly on the mushrooms, and a lid or dish of a suitable diameter can be placed on top.
• Place something heavy on top. This can be a stone, a saucepan, or a jar of water. Place the container in a cold place (up to 16 degrees). After 2 months, a sample can be removed.

Recipe for the occasion::

If you want to get more fragrant milk mushrooms, you can lay horseradish leaves, currants, cherries, a few peas of allspice, an umbrella of dill on the bottom of a barrel or pan. The advantage of this method of salting is that new rows of mushrooms can be introduced from above as they are collected. Disadvantages - the need to have a cold room (cellar), a long period of salting, the need to soak in water before serving to remove excess salt.

Black milk mushrooms, salted in jars

• 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.

Cooking method:

• Dissolve 20 g of salt in water, put on fire. When it boils, dip the milk mushrooms soaked in advance and cut into 2-4 pieces (depending on size) into it. Boil for 8 minutes, pour in the oil, stir, discard the milk mushrooms in a colander and let the water drain.
• Cut off the stems of the dill, but do not discard. Divide each umbrella into multiple pieces.
• Peel the garlic and chop finely.
• Combine the mushrooms with salt, garlic, and dill umbrellas. Install oppression on them.
• After 12 hours, stir the milk mushrooms and set the oppression again.
• Sterilize the jars, boil the lids.
• Place the mushrooms in jars, pouring brine over them. Press down, secure by laying the dill stalks in a criss-cross pattern. Close the lids and refrigerate.

Milk mushrooms, salted for the winter according to this recipe, will be ready to eat only after a month and a half, but it is undesirable to store them for more than three months. All this time, they will take up space in the refrigerator - you need to be prepared for this if there is no cellar. If available, cans can be stored in it, as long as it is cold enough there.

White milk mushrooms, salted in jars

• white milk mushrooms - 2 kg;
• water - 1.5 l;
• salt - 70 g;
• vegetable oil - 50 ml;
• garlic - 3 cloves;
• dill seeds - 20 g.

Cooking method:

• Go through, cut and soak the mushrooms.
• Boil water, adding 20 g of salt to it.
• Dip the mushrooms in boiling water, remove after 7 minutes.
• After the water drains, mix the milk mushrooms with thin slices of garlic and dill seeds, salt.
• Set oppression for a day.
• Sterilize jars and lids.
• Put mushrooms in jars, pouring with brine. Pour vegetable oil on top, close the lids.

After a month and a half, milk mushrooms can be eaten. Store them only in the refrigerator and no longer than three months.

Milk mushrooms, salted for the winter in cabbage leaves

• 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.

Cooking method:

• Soak the caps of the mushrooms in cold water, changing it 2 times a day, for two days.
• Dissolve 50 g of salt in 5 l of water and pour over the mushrooms. Soak in salted water for 8-12 hours. Rinse, change to clean water and soak for another 3-5 hours.
• Dry the mushrooms.
• Chop the peeled garlic (cut each clove into 2-3 pieces).
• Wash, dry, cut the dill.
• Lay the mushrooms in layers, sprinkling with dill, salt, shifting with cloves of garlic, cherry leaves, currants, cabbage.
• Install oppression and put in a cold cellar for two months, after which 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 pan with them will take up a lot of space.

Milk mushrooms, salted with onions

• milk mushrooms - 5 kg;
• salt - 0.25 kg;
• water - 5 l;
• onions - 1 kg.

Cooking method:

• Pour the milk mushrooms soaked in cold water for 2 days 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 mushrooms with salt and onions, place a weight on them.
• Keep the milk mushrooms under pressure for two days, stirring every 8-12 hours.
• Place in sterilized jars, fill with brine, close with plastic lids and store in the refrigerator.

You can eat mushrooms after 2 months, before soaking them in water. It is allowed to store no more than 4 months.

Hot salted milk mushrooms for the winter

• milk mushrooms - 2 kg;
• salt - 80 g;
• water - 2 l;
• garlic - 5 cloves;
• allspice (peas) - 5 pcs.;
• cloves - 3 pcs.;
• bay leaf - 3 pcs.

Cooking method:

• Put salt, pepper, bay leaves and cloves in the water. Heat until the salt dissolves, put the mushrooms in the water and bring to a boil.
• Cook for 25 minutes, constantly skimming off the foam.
• Cut the garlic cloves into 2-3 pieces, depending on the size.
• Combine with mushrooms removed from heat.
• Mushrooms, drenched in the brine in which they were cooked, send under oppression. They should be under it during the day, they should be kept in a cool place at this time.
• Sterilize the jars.
• Boil the brine for 5 minutes along with the mushrooms.
• Spread the mushrooms, crushing them with a spoon, pour boiling brine, roll up.
• Let cool under a warm blanket.

Hot salted mushrooms can be stored at room temperature throughout the winter. Despite the fact that it is more laborious than cold, many housewives choose it.

Milk mushrooms, salted in hot brine

• milk mushrooms - 1 kg;
• salt - 50 g;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• fresh horseradish (root) - 20 g;
• dill (seeds) - 20 g;
• water - 1 l.

Cooking method:

• Prepare the mushrooms by soaking them well. Only hats are used for salting.
• Peel and thinly chop the horseradish, garlic.
• Cook the brine with salt and dill in the water.
• Dip the milk mushrooms in the brine, cook them for half an hour, constantly removing the foam.
• Rinse the mushrooms, mix them with horseradish and garlic. Fill with brine, cover with clean gauze, press down. Refrigerate for 24 hours. It is desirable to leave them in this form, it will be possible to eat in 2 weeks.
• If there is not enough free space in the refrigerator, boil the brine with mushrooms in a day and put it in sterilized jars, sealing them tightly and letting them cool under something warm. In this case, the milk mushrooms can be stored at room temperature.

Salted milk mushrooms according to this recipe are quite spicy. If there are no spicy food lovers in your family, it is better to give preference to the previous recipe.