Recipes for salting mushrooms

You can diversify the table with mushroom delicacies at any time of the year. Using the procedure of pickling milk mushrooms, you can prepare amazingly tasty and nutritious canned food. All available ways of salting milk mushrooms are described on this page. These are the most acceptable and proven recipes for pickling milk mushrooms, which guarantee high quality and safe products. For salting mushrooms, various containers can be used: glass jars, wide enamel pots, oak barrels, etc. Salting milk mushrooms at home should be in compliance with the specified technology in order to exclude the risk of infection with botulism.

Salting boiled milk mushrooms

For 1 kg of mushrooms – 2 tbsp. l. salt, 1 bay leaf, 3 black peppercorns, 3 pcs. cloves, 5 g of dill, 2 black currant leaves.

For salting boiled milk mushrooms, peel and sort the mushrooms. Rinse prepared mushrooms with cold water. Pour 1/2 tbsp into a saucepan. water (for 1 kg of mushrooms), put salt and put on fire. When the water boils, put the mushrooms, then carefully remove the foam, then put the pepper, bay leaf, and other seasonings and cook with gentle stirring, counting from the moment of boiling. The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. Gently transfer the boiled mushrooms to a wide bowl so that they cool quickly. Put the cooled mushrooms together with the brine into barrels or jars and close. The pickle should be no more than one fifth by the weight of the mushrooms. Mushrooms are ready to eat in 40–45 days.

Basic recipe for pickling mushrooms

Observing the basic recipe for pickling mushrooms with mushrooms, we take 1 kg of mushrooms – 50 g of salt

Milk mushrooms should be put in cold water for 5-6 hours.

Place the prepared mushrooms in rows in barrels or glass jars and sprinkle with salt. After salting, cover the mushrooms with a wooden circle that fits freely into a barrel or jar, and put a load on it. When the mushrooms have settled, add new ones to fill the dishes. After filling the dishes, after about 5–6 days, check if the mushrooms contain brine. If there is little brine, the load must be increased. It should take 1–1.5 months until the mushrooms are ready.

For 1 kg of mushrooms – 50 g of salt

Another way of salting mushrooms

We suggest considering another way of salting mushrooms, which will be ready to eat after 30 days.

10 kg of mushrooms, 500 g of salt, 35–40 black peppercorns, black pepper, bay leaves, cloves.

We wash the mushrooms many times with cold water. Pour water into a saucepan at the rate of 1 tbsp. for 1 kg of mushrooms, put salt and after boiling – mushrooms. During cooking, stirring occasionally, add spices and remove foam. If the mushrooms are coarsely chopped, they must be cooked for a little more than 30 minutes, if finely – 15–20 minutes. The finished mushrooms are lowered to the bottom of the pan. After cooling, put the mushrooms in a barrel, sprinkle with spices, and close with a circle with a slight oppression.

You can try salted mushrooms no earlier than a month later.

Delicious recipe for pickling milk mushrooms

In order to try this delicious recipe for pickling milk mushrooms in practice, you should take: 10 kg of mushrooms, 400 g of salt, allspice, bay leaf, dill, garlic.

We fill all the mushrooms with cold water and put them in a cold place for a day. Then we drain the water, rinse the prepared mushrooms with clean water and put them in a tub in layers, sprinkling each layer with salt and spices. Mushrooms are also kept under oppression. Mushrooms can be eaten after 1.5 months.

Salting mushrooms at home

1 kg of mushrooms, 40–45 g of salt.

Salting mushrooms at home should be started by soaking them in cold salted water (980 ml of water, 20 g of salt) for 1-2 days in a cool room, changing the water at least twice a day. Place a layer of salt on the bottom of the container (barrels, pots, cans), then mushrooms with the caps down, with a layer thickness of no more than 6 cm. Sprinkle each layer of mushrooms with salt and spices. After filling the container, cover the top layer with a cloth, put a wooden circle, and bend on it (well washed granite stone). A few days later, the mushrooms will settle. Fill the released volume with fresh mushrooms. After the second filling, allow to stand for 5–6 days and check if there is enough brine in the mushrooms. If it is not enough, the load should be increased. It is necessary to soak the mushrooms until the bitterness disappears completely.

Recipe for salting milk mushrooms at home

1 kg of boiled mushrooms, 45-50 g of salt, spices to taste.

According to this recipe for pickling milk mushrooms at home, soak the prepared mushrooms for a day in cold salted water (970 ml of water, 30 g of salt), changing it twice. Then rinse the mushrooms, boil for 5 minutes, discard in a colander, cool. Sprinkle with salt when packing. Put currant leaves and spices on the bottom of the container and on top of the mushrooms.

Salting milk mushrooms in banks

For pickling milk mushrooms in jars, sorted mushrooms must be soaked for 2 – 3 days in cold water, changing it many times to remove milky juice. At this time, mushrooms should only be stored in a cold room, as they can ferment and sour in warmth. Put the soaked mushrooms to the brim in prepared jars with their legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. 10 kg. mushrooms 300 – 400 g of salt.

Spices and seasonings: garlic, pepper, dill, horseradish leaf, black currant leaf, bay leaf, allspice, cloves and put on the bottom of the jar, on top, and also put the mushrooms in the middle with them.

On top you need to put a wooden circle and a load. As the mushrooms settle in the jar, you can put a new portion of them, sprinkling them with salt, and so on until the container is full. After that, the mushrooms must be taken out to a cold place.

How tasty to pickle mushrooms in a barrel

There are many ways to tastefully pickle mushrooms, and the container plays the role of the first violin in this process. For example, in an oak barrel, mushrooms are always juicy, crispy and aromatic. Wash the mushrooms thoroughly and soak them in cold, preferably running water. The period for soaking the mushrooms is 2-3 days.

Put salt and spices in clean scalded barrels, on the bottom, and then put mushrooms in rows, caps down, sprinkling with salt and spices.

Close the filled barrel with a circle with oppression. After 2-3 days, when the mushrooms give juice and settle, move the spices aside, and add a new batch of mushrooms to the barrel in the same order until it is filled. Drain the excess brine that appears, but the top layer of mushrooms should be under the brine.

How to properly and tasty pickle milk mushrooms

For 10 kg of raw mushrooms from 450 to 600 g of salt (2-3 cups).

Well, now an instruction on how to properly and tasty pickle milk mushrooms: it is described in detail what needs to be done for this. Peel the mushrooms collected in dry weather, remove all damaged parts, rinse. Allow water to drain and in layers, sprinkle each layer with salt, put in large jars or a barrel. Cover the bottom with salt, put mushrooms (caps down) in a layer of 5–6 cm and sprinkle with salt again. Sprinkle the top layer with more salt, cover with a clean napkin, and put a wooden circle with oppression on it. In a few days, the mushrooms will settle. Add a new portion of mushrooms or fill with mushrooms previously salted in another small bowl. Do not pour out the resulting brine, but use it together with mushrooms or even without them – it gives a pleasant taste to soups and sauces. Mushrooms salted in this way are salted and become usable after one or two months.

Recipe for salting milk mushrooms in jars

For 10 kg of boiled mushrooms 450-600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

This recipe for salting mushrooms in jars allows you to use them for food after a week. Boil clean and washed mushrooms in slightly salted water. Chill in cold water. On the sieve, let the water drain. Then put the mushrooms in a jar, mixing with salt, cover with a cloth and a lid with oppression. After a few days the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room. Put the seasonings on the bottom of the dish or mix with the mushrooms. After a week, the mushrooms will be usable.

The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. If the brine is not enough and it does not cover the mushrooms, you should add chilled salted boiled water (50 g is taken for 1 liter of water, i.e. 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold. The lid, oppression stone and fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a solution of salt or vinegar.

Step-by-step salting of milk mushrooms

For 10 kg of raw mushrooms, 400-500 g of salt (2-2.5 cups), (garlic, parsley, horseradish, dill or celery stalks).

Consider the step-by-step salting of milk mushrooms so that even inexperienced housewives can prepare this amazing nutritious snack. Blanch the peeled and washed milk mushrooms: place on a sieve, pour abundantly with boiling water, steam or briefly lower in boiling water so that the mushrooms become elastic. Then cool quickly, cover with cold water or keep in a draft.

Put the mushrooms on the bottom of the barrel, caps down, and mix with salt and all the spices. Cover with a towel, and put a lid on it with oppression. After a few days the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. After 7 days, the blanched mushrooms are ready to eat.

How to pickle milk mushrooms quickly and tasty

Do you know how to pickle milk mushrooms quickly and easily using only the simplest ingredients? The secret is very simple. Soak the mushrooms for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Then rinse the mushrooms and boil for 5 minutes. After boiling, let the mushrooms cool and put in a bowl, sprinkle with salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms.

Salting mushrooms in jars

For salting mushrooms in jars, take: 1 kg of boiled mushrooms, 50 g of salt, spices to taste.

1. Soak the mushrooms peeled from soil, leaves and needles for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Place in jars in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.

2. Lay the leaves on top of the mushrooms. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in the brine. If there is no dive, increase the weight.

7 recipes: 'How tasty to pickle milk mushrooms in jars'

We offer 7 more recipes 'How to deliciously pickle milk mushrooms in jars': they all differ in their simple use at home.

First recipe.

1 kg of mushrooms, 200 g of salt, garlic, parsley, horseradish, dill or celery stalks.

Blanch the peeled and washed mushrooms: after placing on a sieve, pour abundantly with boiling water, steam or for a short time put them in boiling water so that the mushrooms become elastic, not fragile. Then cool quickly, cover with cold water or keep in a draft. Put salt, seasoning and mushrooms on the bottom of the jars, caps up. Cover with a gauze cloth, cover it with oppression. After 3-4 days, the blanched mushrooms are salted and ready for consumption.

Second recipe.

Ingredients:

• 1 kg of mushrooms,
• 5 bay leaves,
• 3 cloves of garlic
• 15 g of dill seeds,
• 5-6 peas of black pepper,
• 60 g of salt.

Cooking method. Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and ½ teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and allow to cool.

At the bottom of the jar, prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a weighted circle. After a week, close the jar with a lid and put it in a cool place.

Third recipe. 1 kg of mushrooms, 25 g of dill seeds, 40 g of salt.

Cooking method. Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed four to five times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with the caps down. Each layer of mushrooms (no more than 5 cm) must be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is little brine in the jar, then it will be necessary to increase the oppression. Store the mushrooms in a cool place, after 1–1.5 months they will be ready to eat.

Fourth recipe.

Put spices on the bottom of the dish – black currant leaves or bay leaves, garlic, dill, horseradish leaves, and, if desired, allspice, cloves or others. Place mushrooms on the spices with their legs upside down in layers 5–8 cm thick, each of which sprinkle with salt.

Cover the mushrooms on top with a clean linen cloth, and then – with a freely entering lid (a wooden circle, an enamel lid with the handle down, etc.), on which to put oppression – a stone, previously cleanly washed and scalded with boiling water or boiled. It is better to wrap the stone with clean gauze. For oppression, you cannot use metal objects, bricks, limestone and easily falling apart stones.

After 2-3 days, drain the excess brine and add a new portion of the mushrooms. Repeat this operation until the mushrooms stop settling and the containers are filled to the maximum. If after 3-4 days the brine does not appear over the mushrooms, increase the pressure. Store salted mushrooms in a cool place, periodically (at least once every two weeks) rinsing the wooden oppression and changing the napkin.

Fifth recipe. For 1 kg of prepared mushrooms, they consume:

• 2 tablespoons of salt
• 2-3 bay leaves,
• 2-3 black currant leaves,
• 4-5 cherry leaves, 3 black peppercorns,
• 3 clove buds and 5 g of dill.

Boil the mushrooms for about 5-10 minutes. The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. The boiled mushrooms are carefully placed in a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. The brine should be no more than 1/5 of the mass of the mushrooms.

Mushrooms can be eaten, ready in 40–45 days.

Sixth recipe.

Take 1.5 cups of salt for 1 bucket of mushrooms.

Soak the washed milk mushrooms for 2 days in cold water, every day, changing the water. Then fold in rows in a non-resinous wooden bowl, sprinkle with salt. You can sprinkle them with chopped white onions. Thus, the milk mushrooms will be ready in 40 days.

The seventh recipe.

10 kg of mushrooms, 400 g of salt, 35 g of dill (herbs), 18 g of horseradish (root), 40 g of garlic, 35–40 allspice peas, 10 bay leaves.

The mushrooms are sorted and peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load.

You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third.

Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. The mushrooms are ready to eat 30–40 days after pickling.

Recipe for salting mushrooms 'Shaggy milk mushrooms'

• 1 kg of boiled milk mushrooms
• 50 g salt
• horseradish leaves
• black currant leaves
• spices to taste

This recipe for pickling mushrooms called 'shaggy milk mushrooms' is distinguished by the originality of the appearance of the finished dish. Try it.

Soak the peeled mushrooms for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice.

Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool.

Put in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.

Lay the leaves on top of the mushrooms. Cover with gauze and put light oppression so that in a day the mushrooms are immersed in the brine.

How tasty to pickle milk mushrooms

Soak the milk mushrooms in salted water for 3 days.

Boil for 5 minutes. Put the soaked and boiled mushrooms in a dish in layers, caps down, sprinkle each layer with salt and spices.

The layer of stacked mushrooms should not be thicker than 6 cm.

See how deliciously pickle milk mushrooms on the video, which shows step by step the whole technology of canning this product at home.