How to pickle milk mushrooms for the winter: 4 recipes

Mushrooms contain the maximum amount of protein, which is why the product has a high value. Many housewives prefer salting milk mushrooms for the winter, to subsequently enjoy a snack at any convenient time. Crispy fragrant mushrooms are served not only for everyday, but also festive table. In order to preserve all the useful elements and remove toxins from the cavity of the mumps, it is important to salting correctly.

Salting gruzdey: features of the procedure

1. Mushrooms have the unpleasant property of absorbing poisons from the environment. You can not use salted raw mushrooms without their pre-treatment. Otherwise, instead of useful properties, you stuff your body with "toxins."
2. The optimal place for harvesting is considered to be a thicket or a glade away from highways.It is categorically not recommended to collect milk mushrooms near the highway, industrial plants and other enterprises producing emissions of gases into the environment (unfavorable areas in terms of ecology).
3. Before salting, sort out the milk mushrooms, exclude wormy and damaged specimens. As mentioned earlier, mushrooms absorb all the garbage, so it must be eliminated. Rub the stains with a soft sponge or baby toothbrush. If the dirt cannot be cleaned, send the milk into the basin with water, repeat the manipulations after 2 hours.
4. In the process of sorting and cleaning chop the mushrooms into 3-4 parts along the fibers. If desired, you can separate the caps from the legs, and then salting separately. Some housewives prefer to pickle hats, and from the legs to make mushroom caviar.
5. To carry out the soaking, fill the fruits with cold water completely. Dip the milk mushrooms with a plate, put a three-liter jar of liquid on the dishes (organize a press). Change the water three times a day, soak the mushrooms for at least 70 hours (about 3 days). After the procedure, the milk mushrooms are washed 3-5 times, and attention is paid to each fetus.
6. Glass, ceramic, wooden containers are suitable for manipulating mushrooms. Metal and pottery can not be used, the first containers are oxidized, the second absorb all the juice and flavor.

Salty gruzdey: the traditional version

• mushrooms - 6 kg.
• salt (cooking, coarse) - 320-340 gr.

1. Enumerate collected mushrooms, remove rotten and damaged copies. It is also necessary to cut the holes that were formed from the puncture of coniferous trees.
2. Cut off from the leg about 3 mm., Rinse the mushrooms in the pelvis, constantly change the water. Now choose a suitable dish for soaking, send milk mushrooms into it, fill it with cold water.
3. Put a plate on top, set the socket (a three- or five-liter bottle will do). It is important that the mushrooms are constantly in the water, and not float on the surface.
4. Change the fluid every 4 hours so that the milk mushrooms do not stagnate. After 7-10 hours in the water will begin to form foam, you need to immediately drain it. After that, rinse the mushrooms 3-4 times, again pour water.
5. The duration of soaking is 3-5 days, during which time all toxins will come out of the mushrooms.In the process of soaking the fruits will decrease in size due to loss of juice. After the mushroom pulp ceases to be bitter, mushrooms can be salted.
6. Chop the milk mushrooms into small pieces (along the fibers), if desired, leave only the caps, and let the legs on the caviar. Put the slices in a suitable dish, sprinkle with salt. Alternate the ingredients in layers (salt-mushrooms-salt).
7. After salting, place the contents under the press, placing a flat plate and a bottle of water on top of it. It is kept for 3 days, throughout the whole period the mushrooms should be mixed periodically (about 4 times a day).
8. Sterilize the container in advance by means of a water bath or oven. Dry the jars, spread on them salted mushrooms. Tamper the contents tightly, as milk mushrooms are stored without marinade.
9. Seal the composition of the nylon covers. Send in the cold, the duration of exposure is 1.5-2 months, during this period the mushrooms will infuse and be ready for use.

Hot method of salting gruzdey

• garlic - 6 teeth
• mushrooms - 2.2 kg.
• drinking water - 2.2 l.
• salt - 85 gr.
• laurel leaf - 4 pcs.
• pea pepper - 6 pcs.
• dried cloves - 4 stars

1. Rinse beforehand and soak the mushrooms in running water, change the liquid every 4 hours. The term of exposure is 3 days, during this time all bitterness will come out of the muzzle. Fruits will decrease in volume due to loss of juice.
2. Mix the water with bay leaf, salt, cloves, pepper, pour the mixture into the pan. Put on the stove, languish on medium power until the crystals dissolve. Chop the mushrooms and send them to the pickle, stew for half an hour, remove the foam with a slotted spoon.
3. Remove the milk mushrooms from the stove, add chopped garlic to the brine. Set the oppression (flat plate and five-liter bottle), leave the mushrooms to languish in brine. Send the contents in the cold, wait 30 hours.
4. Do the sterilization of cans, dry containers. Boil the mixture of mushrooms and solution over high heat for 10 minutes. Pour the contents into hot containers, carefully tamper milk mushrooms.
5. Cork the composition of tin lids, turn the neck down. Make sure there are no leaks, wrap the container with a warm cloth. Wait until cool, move to cold.

Salted milk mushrooms with onions

• purified water - 4.5 l.
• mushrooms - 4.7 kg.
• Onions - 900 gr.
• crushed sea salt - 225 gr.

1. Enumerate milk mushrooms, eliminate all unnecessary, clean the mushrooms with a soft sponge. Rinse the fruit under the tap several times, then send it in a basin with cold water. Install oppression, soak the milk for 3 days.
2. After 7 hours after the start of soaking, foam is formed on the surface, drain the liquid. Change the water 4 times a day. When mushrooms shrink in size, they lose their bitterness. At this moment it is possible to start salting.
3. Prepare a solution of 4.5 liters. filtered water and 60 g. salt, wait for the granules to dissolve. Fill with mushrooms, leave for 11-12 hours. During the whole soaking period, wash the fruit 2 times.
4. Now remove the milk mushrooms, and the brine set aside, it will be needed. Partially dry the mushrooms. Peel the onions, finely chop them (rings or half rings), add milk mushrooms and the remaining salt.
5. Put the contents (onion, mushrooms, salt) under the press, wait 48 hours. Mix tare every 7 hours. Sterilize the jars, lay them ready mushrooms, well tamp.
6. Fill with brine, cork capron lids, send in cold or cellar for infusion.After 2 days, you can start tasting a drink.

Salted grubday in cabbage leaves

• currant leaves - 25 pcs.
• cherry leaves - 25 pcs.
• mushrooms - 5.5 kg.
• chopped salt - 330 gr.
• garlic - 10 cloves
• fresh dill - 1-2 bundles
• cabbage leaves (large) - 12 pcs.
• drinking water - 5.5 l.

1. Go through the mushrooms, wash the caps with a soft brush, cut the legs. Rinse the fruit under the tap, then move it to the pelvis and fill it with cold water. Soak milk mushrooms for 2.5-3 days, update the fluid every 6 hours.
2. When the specified period expires, remove the composition and rinse the mushrooms under the tap. In another bowl, mix 60 grams. salt with filtered water, wait for the crystals to dissolve. Fill the mushrooms with brine and set the oppression, wait 12 hours.
3. Remove the mushrooms from the solution every 4 hours, rinse them with plain water. After the allotted time, remove the fruit from the salty liquid, leave on a colander to dry.
4. Chop the garlic into plates, chop fresh dill, rinse cabbage, currant and cherry leaves. Sterilize the jars, start spreading the mushrooms in layers, alternating them with a mixture of the remaining salt, garlic and other components.
5. Ram the contents so that the mushrooms reach the edges of the jar.Cork plastic caps, leave in the refrigerator for 1.5-2 months. During this period, the fruits will salt out as much as possible, so you can start tasting.

Before salting, milk mushrooms should be soaked. Such a move will allow the poisons to be removed from the cavity of the mushrooms, making them suitable for consumption. This step can not be skipped, otherwise you will not get rid of the bitter taste.

Video: how to quickly pickle milk