Methods for quickly and correctly pickling milk mushrooms at home (+30 photos)

Both seasoned and novice mushroom pickers enjoy picking milk mushrooms. These mushrooms grow in fairly large clusters, so if you see one, take a closer look. There are several types of milk mushrooms: yellow, pepper, aspen, black, and raw. Many home cooks prefer pickling milk mushrooms because it's simple and delicious, but it's important to remember that milk mushrooms are considered conditionally edible, so it's important to know how to properly prepare them before pickling.

Features and beneficial properties of mushrooms

The white milk mushroom (the true milk mushroom) is considered the most delicious for pickling. It has a tubular, spreading cap, the center of which becomes depressed with age. The cap can reach 20 cm in diameter. The flesh is white. The milky juice takes on a yellow tint where cut.

The black milk cap (Nigella) has a dark green or yellowish-brown, rounded cap. The cap surface is moist with inward-curving edges. Concentric circles can sometimes be seen on the cap. The flesh is white. When salted, these mushrooms take on a wine-colored hue.

Fleshy milk mushrooms are rich in carbohydrates, proteins, and minerals, which are easily digestible. Cooked milk mushrooms are recommended as part of various diets due to their high protein content. Milk mushrooms also contain other beneficial substances:

• vitamins B and D;
• carotene;
• ascorbic acid;
• phosphorus;
• calcium;
• magnesium.

Eating these fruits has a beneficial effect on the nervous system, boosts immunity, and improves the functioning of the hematopoietic organs. In folk medicine, the peppery milk mushroom is often used to treat kidney problems and urolithiasis.

Preparation and processing of milk mushrooms

To properly pickle mushrooms at home, they must first be processed and prepared for pickling. First, carefully sort and discard any damaged or wormy mushrooms. If a small area of ​​the fruiting body is affected, it can be trimmed down to the healthy flesh, and any debris can be removed. The most contaminated mushrooms can be cleaned with a soft brush. If the dirt is deeply embedded, soak the mushrooms for several hours.

After cleaning, rinse the mushrooms thoroughly and slice according to the recipe. When pickling the caps themselves, it's best to save the stems and use them to make mushroom caviar.

The next step in preparing for pickling is soaking. Don't forget this, otherwise the milk mushrooms will taste bitter. The wild mushrooms should be completely immersed in cold water. The mushrooms will float to the surface, but you can weigh them down with a lid and a light weight. Soak the milk mushrooms for three days, changing the water twice a day.

Soaked mushrooms are thoroughly rinsed 3-4 times. If you have only a few mushrooms, it's best to rinse each one thoroughly.

Methods for pickling milk mushrooms for the winter at home

There are two ways to pickle mushrooms for the winter: cold and hot. With a variety of recipes, every homemaker is sure to find the one that suits them best.

Hot

Hot pickling takes much less time than cold pickling. It's used when conditions aren't suitable for long-term soaking. This method requires boiling the milk mushrooms.

1. The washed fruits are left in a colander to get rid of excess water.
2. Add 1 tablespoon of salt, 20 black peppercorns, 10 allspice peas, 2-3 cloves, and a few bay leaves per 1 liter of water to a clean saucepan.

   

3. The container for the brine must be large, since this is where the milk mushrooms will be pickled.
4. After the brine boils, add the boiled fruits into the pan and boil for 10-15 minutes.
5. Remove the container from the heat and add horseradish root and a few cloves of garlic to taste.

   

6. A weight must be placed on top so that the fruiting bodies are completely covered with brine and do not come into contact with air.
7. The pan is transferred to a cool place and left there for a week.
8. After this time, the fruits are placed in sterile jars and filled with brine.
9. Add sunflower oil to each jar to prevent air from getting in, then close the jars tightly with lids.

   

The containers with the mushroom mixture are transferred to a cool place for approximately 40 days. After 1-1.5 months, the dish will be ready.

Cold

Cold pickling requires a long soaking period, as this method eliminates cooking. Quick pickling is not possible, as the soaking period must last 72 hours. To prepare 5 kg of milk mushrooms, you will need the following ingredients:

• 500 g salt;
• dill umbrellas;
• cherry, currant and horseradish leaves;
• fresh garlic.

First, the harvested fruit is cleaned of debris and washed thoroughly. The clean fruit is covered with cold water, pressed down with a lid, and placed in a cellar for three days. During the soaking period, the water must be changed 2-3 times a day. After soaking, begin pickling:

1. The soaked mushrooms are sprinkled with salt and laid out in layers in a container with the caps facing down.
2. Each layer is covered with leaves, dill and chopped garlic.
3. The filled container is covered with a cloth and the remaining greens are laid out.
4. A suitable weight is placed on top and the container is taken out to the cellar for a month.

The temperature of the room where the pickles will be stored should be below 16°C. The mushrooms can be tasted after two months.

In a barrel

To pickle forest harvest in a wooden barrel, prepare the following ingredients:

• 1 kg boiled mushrooms;
• 50 g of table salt;
• currant and horseradish leaves;
• spices are added to taste.

Soak the cleaned mushrooms for 24 hours, adding a little salt to the water beforehand. During this time, change the water twice. Rinse the soaked milk mushrooms and add them to boiling water. Once boiling, boil for about 5 minutes and drain in a colander. Place the mushroom mixture in layers in a barrel, sprinkling each layer with salt, spices, and leaves. Cover the final layer with cheesecloth and apply a weight.

With spices

To salt 5 kg of mushrooms, prepare the following ingredients:

• 200 g of table salt;
• 10 blackcurrant and cherry leaves;
• 5 sprigs of dill;
• 5 horseradish leaves;
• 10 black and allspice peas;
• 5 bay leaves.

Line the bottom of a deep container with leaves and a few sprigs of dill. Arrange the prepared fruits in layers about 10 cm thick. Sprinkle each layer generously with the spice mixture. Cover the filled container with a layer of leaves and apply a heavy weight. The dish can be enjoyed after 1.5 months.

In cabbage leaves

To prepare milk mushrooms according to this recipe, you'll need to soak the fruit for two days. After soaking, prepare the following ingredients:

• 5 kg of mushrooms;
• 5 liters of water;
• 300 g of table salt;
• 100 g fresh dill;
• 20 currant and cherry leaves;
• 10 cabbage leaves;
• 1 head of garlic.

Each garlic clove is cut into two or three pieces. The dill is washed and finely chopped. The mushrooms are placed in a container in layers, each layer covered with cabbage, cherry, and currant leaves. Then they are sprinkled with salt, garlic, and dill. A weight is placed on top and the mushrooms are placed in a cellar for 60 days.

Recipes for dishes using salted milk mushrooms

A mushroom dish with fresh tomatoes makes a great appetizer for a holiday table. It's not only beautiful but also delicious.

To prepare you will need the following ingredients:

• 0.5 kg of hard tomatoes;
• 4 tbsp. margarine;
• 3 onions;
• 0.2 kg feta cheese;
• egg;
• 0.5 cups sour cream;
• 5 tbsp. salted milk mushrooms;
• parsley, salt and pepper – to taste.

Cut off the tops of the tomatoes and remove the pulp. Place the pulp, 2 tablespoons of margarine, and chopped onion in a blender and blend thoroughly into a tomato sauce. Add the chopped feta cheese, pepper, and finely chopped pickled mushrooms to the bowl with the beaten egg.

The resulting mixture is placed among the tomatoes. The remaining margarine is spread on top and the prepared sauce is poured over it. The dish is salted and placed in the oven to braise over medium heat. Before serving, the dish is drizzled with sour cream and garnished with herbs.

Answers to frequently asked questions

Milk mushrooms are a wonderful find for any mushroom picker. These fruits are perfect for winter preserves, so pickling them is quite easy. By following all the recommendations, you can treat your family to a flavorful and healthy mushroom dish.