How to salt milk mushrooms for the winter using cold and hot methods? Under what conditions and how long should milk mushrooms be stored?

Many people are interested in collecting and preparing mushrooms. White milk mushroom is the best catch for mushroom pickers. However, not everyone knows how to store salted milk mushrooms. These mushrooms have long been popular in Russian cuisine. They are used both as an independent snack and as an additive to other dishes.

Milk mushrooms belong to the category of conditionally edible mushrooms, like all lamellar mushrooms. The reason is that they secrete toxic juice, which gives them their characteristic bitter taste. Therefore, it is very important to know exactly how to properly pickle and how to store milk mushrooms. This will help protect yourself and your loved ones from food poisoning and botulism.

Preliminary preparation for salting

All mushrooms love cleanliness, so before you pickle them at home, you need to thoroughly clean them:

1. The collected mushrooms must be washed in several waters.
2. Remove all foreign objects, paying special attention to the spaces between the plates in the cap. Insects can often hide there.
3. Clean the outer surface of the mushrooms using a knife or a new foam sponge for washing dishes.
4. Remove all rotten parts. Experts advise cutting off the legs as well, storing only the caps of the milk mushrooms.
5. If necessary, especially large caps can be carefully cut into segments convenient for storage in jars.

Prepared mushrooms are poured with cold salted and acidified (2 g of citric acid, 10 g of salt per 1 liter) water for 2 days. Long soaking helps get rid of bitterness and toxic juice. It is good to change the water several times before harvesting.

Salting cold and hot

At home, milk mushrooms are most often preferred to be salted and pickled.

Cold pickling

To prepare cold-salted milk mushrooms, place the raw caps in containers and add spices and salt. It is important to choose the right container:

• for salting a large number of milk mushrooms, you can use oak barrels, tubs, as well as enamel tanks; the finished mushrooms are still stored in this container, but it must be put away in a cold place (cellar, basement) a few days after storage;
• It is convenient to salt small volumes of mushrooms in enamel pans, the main thing is to be able to place a load on top;
• salting in jars is not recommended; mushrooms are only marinated in such containers;
• All containers must be clean and dry.

To enrich the taste, when preparing salted milk mushrooms, you need to add spices and also choose the right salt. It should be without additives, not iodized and not marine. It is better to use a large stone one.

A large amount of chopped garlic, currant leaves, horseradish, dill sprigs, and young cherry shoots are perfect as spices. All greens should be thoroughly washed and chopped if necessary.

The order of stacking mushrooms:

1. A layer of salt - at least 1 cm - and a layer of spices are poured onto the bottom of the container.
2. The milk mushrooms are placed on the salt with their caps down, each layer (6-8 cm) sprinkled with salt and a mixture of spices. The optimal salt consumption per 1 kg of mushrooms is 40-50 g.
3. Fill the container to the top and cover with a layer of salt and herbs.
4. Cover the contents with a suitable diameter wooden lid (smaller than the diameter of the container itself, so that the lid sinks into it) or a plate and place pressure on them. The top can be covered with a clean cotton cloth.

A few days after pickling, when the mushrooms give juice, you need to take them out into the cold. You can try the preparation after 7-10 days, but the full taste will appear only after 2 months.

Experts advise maintaining a temperature of +5-6°C for storing salted milk mushrooms. If they are lower, the milk mushrooms will freeze and lose both their crispy structure and taste. If they were stored at a higher temperature, they can sour, mold and become a source of dangerous diseases.

The shelf life of cold-salted milk mushrooms, if the necessary conditions are met, can be 2 years.

If you salt mushrooms in small containers, you can transfer them to glass jars, being careful not to disturb the structure of the caps. When transferring, be sure to pour all the brine, trying to ensure that it completely covers the mushrooms - they should not dry out. If there is not enough brine, you can prepare fresh one and add it to the top of the jar.

To store salted milk mushrooms in the refrigerator, cover the jars with plastic lids and place them on the bottom shelf of the refrigerator.

How long can mushrooms be stored in glass? In order not to miss the deadline, you need to periodically inspect the workpieces. At the slightest sign of drying out, add fresh brine. However, it is better to treat yourself to such pickles before the new mushroom picking period.

Hot salting

Long-term storage of milk mushrooms can also be ensured thanks to hot salting. With this method, before sending the mushrooms into the saline solution, they are first boiled. Prolonged soaking is not required.

Hot salting procedure:

1. Peeled milk mushrooms are poured with cool water with added salt (10 g of salt per 1 liter), brought to a boil and boiled for 5-6 minutes. The liquid is drained and will no longer be useful.
2. Boiled mushrooms are poured with fresh boiling water (0.5 cups per 1 kg), salt is added in the same proportion as the first time, brought to a boil again and kept on fire for 10 minutes. Add spices 3 minutes before the end of cooking.
3. The mushrooms are placed in jars along with the brine, placing them as tightly as possible and pouring the brine up to the shoulders of the container.
4. Salt milk mushrooms hot for at least 30 days. They can be stored in the refrigerator for 3-4 months.

Milk mushrooms can also be pickled. It’s good to pamper your family with pickles until spring, provided they are stored in the refrigerator. At room temperature, the shelf life will be reduced to 3-4 months.

Remember the main thing: the correct harvesting and storage technology guarantees safe consumption and a long service life of milk mushrooms.

Not everyone knows how to store salted milk mushrooms prepared for the winter. Salted mushrooms are considered an excellent appetizer, served with both meat and vegetable dishes, and are also often used as salad ingredients. Milk mushrooms have a unique feature - excellent taste and crispy texture, which, when salted, lasts for a long time. The mushroom is a rather large mushroom, the cap of which can reach 20 cm in diameter. It is highly prized for its taste and the white, crisp flesh that forms after processing and pickling. If you break a freshly picked mushroom, a white juice will be released that has a pungent taste. Bitterness and acridity disappear when cooked or soaked, salted or pickled. Proper storage of mushrooms will ensure not only the preservation of consistency and taste, but also the health safety of those who will be treated to the preparations.

Milk mushrooms are tasty and nutritious mushrooms that can be found in the forest from August to the end of September.

Salting as a method of canning

Salting is one of the most ancient and widespread methods of canning. Based on the special effects of table salt. Almost all mushrooms can be salted, but this is especially necessary for those that have a bitter taste.

According to the rules, such mushrooms must be stored in barrels. There they are salted at a temperature close to 0°C. If you place the barrel in a room with a higher temperature, close to room temperature, its contents will sour and deteriorate.

The shelf life of salted mushrooms is not particularly long - about six months. After this time, it is better not to eat them: this can lead to poisoning.

You need to cut the milk mushrooms close to the ground so that new mushrooms can grow from the roots.

Canned and hermetically sealed mushrooms that have not been fully sterilized or were of poor quality can often provoke the development of botulism. This disease is caused by the rod-shaped bacterium Clostridium botulinum, which multiplies in an environment where there is no air. The source is the soil from which the mushrooms grow. Therefore, it is considered a dangerous carrier of spores and bacilli of pathogenic microorganisms.

Mushrooms must be thoroughly cleaned and washed several times. But home sterilization is most often unable to prevent the development of bacteria and the formation of toxins in the workpiece, since the spores tolerate temperatures up to +120°C.

The toxin can be destroyed during boiling, but mushrooms are not always boiled before pickling and salting. But milk mushrooms are classified as conditionally edible mushrooms, and this approach is not entirely correct.

Eating them is permissible only after boiling or soaking. In this case, the remaining liquid is not used for consumption.

Return to contents

Those who can preserve mushrooms at home are advised not to neglect the pre-treatment of products prepared for pickling.

To soak the breasts you will need 10 g of salt per liter of water.

Milk mushrooms placed in a saline solution are not completely preserved: this environment only stops the activity of harmful microorganisms, but does not stop it. The more concentrated the brine, the better the mushrooms will be preserved. But in this case, they completely lose their taste value, as they are over-salted. In weak solutions, fermentation occurs, the mushrooms ferment, and the taste becomes sour.

Pickling mushrooms is one of the least labor-intensive methods of harvesting, if done correctly. Mushrooms preserved in a saturated saline solution can be used as a soup dressing, for side dishes, stewing, marinades and a variety of snacks. The more carefully all stages of canning are carried out, the better the situation with storage.

Before salting, milk mushrooms are processed: cleaning and washing in several waters, soaking. It is recommended to soak milk mushrooms for 1-2 days, the water should be changed more often. Another option is to soak for 2 days in lightly salted water. Prepare the solution as follows: 2 g of citric acid, 10 g of salt per 1 liter of water. When soaking in such a solution, it should be changed 2 times a day.

Blanching in boiling water can replace soaking if desired. 10 g of salt should be placed in water per liter. Blanch the milk mushrooms by immersing them in a boiling salt solution for 5-7 minutes. The mushrooms are then immediately cooled with water and left to drain.

Now you need to prepare the dishes in which the mushrooms will be salted. A wooden barrel is best. At home, buckets or large tanks are often chosen as such dishes. The bottom is covered with salt, after which the mushrooms begin to be laid out on top in layers, no thicker than 6 cm. Each layer must be sprinkled with salt, calculating 3-4% of the weight of the milk mushrooms to be salted. For 1 kg of mushrooms you will need approximately 50 g of salt. In a separate bowl, mix salt, dill, finely chopped garlic, horseradish, currant or cherry leaves, and caraway seeds. Place the milk mushrooms caps down and sprinkle each layer with this mixture.

When the dish is filled to the top, it should be covered with a clean cloth. Place pressure on top. After a couple of days, you need to take the milk mushrooms to a cool place: basement, cellar. There they will gradually thicken, which will lead to the release of juice.

After about a week, check whether enough brine has been released. If the upper layers are without it, you need to add brine prepared separately, calculating 20 g of salt per 1 liter of water. After salting, approximately 1.5 months should pass. Then we can consider it completed. The product can now be eaten. Milk mushrooms should be stored at temperatures from -1°C to +7°C. For convenience, some housewives put them in washed, sterilized jars and cover with lids.

Written by Nikolay Budnik and Elena Mekk.

Many mushroom pickers are faced with the question: how to store harvested mushrooms in a city apartment? This is especially true for salted mushrooms. We will share our many years of experience.

We salt mushrooms mainly in a cold way in buckets, tanks, and pans. Place a cotton cloth on the mushrooms, then a lid or saucer (so that the distance to the walls is 0.5 - 2 centimeters), then a squeeze (usually a three-liter jar with the required amount of water). The mushroom juice should cover the mushrooms. In this form they are salted on the balcony for 30 - 40 days.

When the mushrooms are salted, we put them in jars of the required size, filling them tightly, without voids. The mushrooms should almost reach the top of the jar. A cotton cloth soaked in vodka is placed on them. VODKA IS NEEDED TO PREVENT MOLD GROWING! After this, the mushrooms are crushed with sticks placed crosswise over the shoulders of the jar. These sticks are also moistened with vodka.

Juice should appear above the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salted water (1 tablespoon per liter of boiled water). The top of the jar is closed with a thick plastic lid with a side, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dried out more and were preserved worse.

In this form, salted mushrooms can be stored in a cool place until the next harvest, or even longer. We usually store mushrooms in a cupboard under the window. You can use a refrigerator, a balcony floor, and a caisson - whoever has what options. The main thing is that the mushrooms do not freeze in the cold and do not become acidic in the heat.

1. Ready-made salted mushrooms are compacted tightly into glass jars so that there are no voids left.

2. Bend sticks are split off from a pine or spruce block. This manufacturing method is very productive.

3. Sticks, cloth and lid are disinfected with vodka.

4. The brine should appear above the mushrooms.

5. In this form, mushrooms can be stored for one to two years!

Small videos about storing mushrooms in a city apartment.

How to properly fill jars with mushrooms.

How to close jars for long-term storage of mushrooms

How to store a started jar of mushrooms in the refrigerator

Salted mushrooms after a year of storage

And now a big film about storing salted mushrooms.

All mushroom pickers, especially beginners, are faced with the question of how to store salted mushrooms at home. Tips and recommendations for proper storage and pickling are described here. It must be remembered that if you prepare it incorrectly for the winter, it will not last long.

Storing salted mushrooms in glass jars

Brine for mushrooms

Pour water into a saucepan and put on low heat, add salt, 1 liter of water - 10 g of salt, add the following spices: black peppercorns, cloves, bay leaf, dill seeds, garlic, horseradish. Boil everything and remove from heat.

When there are half-eaten mushrooms left in an open jar, and you realize that you won’t be able to eat them in the coming days, you need to remember the following:

White salted milk mushrooms

For many mushroom lovers, milk mushrooms are a real find. Since ancient times, representatives of this species have appeared on holiday tables in salted and pickled form - this appetizer is a delicacy due to its wonderful taste. Milk mushrooms have such fleshy flesh that even a person who does not like mushrooms will definitely try them and continue to eat them in the future.

When salted, milk mushrooms are not subjected to heat treatment, and when pickled, they are boiled, so the snacks are safe. It should be remembered that before salting or pickling, they must be soaked for 1-3 days. It is recommended to do this in order to remove bitterness.

Other features of salting and marinating milk mushrooms:

• Completely different milk mushrooms are suitable for canning, but old ones cannot be used. They are distinguished by characteristic stains that resemble rust.
• For harvesting, you cannot use mushrooms with insects or worms.
• Before soaking the milk mushrooms, be sure to wash them with the hard side of a dishwashing sponge or other means at hand.
• When you soak mushrooms, you need to drain the water at least 3 times; if the room is hot, then this procedure should be done no more than a day and a half.
• To marinate or pickle these types of mushrooms, you need to prepare glass or enamel dishes.
• If you add sugar during marinating, they will turn out more tender and crunchy.
• Mushrooms cannot be hermetically sealed; there is a risk of botulism or poisoning.
• Pickled milk mushrooms last longer than salted ones.

Homemade pickles- it’s tasty and simple, but preserving it is much more difficult, because you need to know some of the tricks that were described in this article. With a little time and effort, you can enjoy mushrooms all winter.

Any Russian knows how to cook milk mushrooms. This lamellar mushroom is conditionally edible; it contains a certain amount of toxic juice, which gives the product a bitter taste. To remove the bitterness, the mushrooms are soaked for a long time.

It is permissible to store milk mushrooms in different ways, except freezing. Most often, for consumption in winter and all year round, mushrooms are pickled and pickled.

General storage rules

In order for milk mushrooms to be consumed over a long period of time, you need to be able to prepare them correctly. Preparation begins with clearing away soil and debris. The purified products are filled with a large amount of water. It is better to use a spacious container for this: a basin, a bathtub, etc. Leave the mushrooms soaked for several hours. You will need to rinse each milk mushroom individually in clean water. You can use a sponge or dish brush to help. Washed mushrooms are sent for further processing.

Collection rules

Milk mushrooms are large mushrooms, the diameter of their caps can reach 20 cm. It is important to be able to store them correctly so that the product is safe. This forest gift is collected in August until the last days of September. Mushroom picking is accompanied by careful cutting. Twisting can bring many pathogenic microorganisms to the bottom of the mushroom. Thorough cleaning of milk mushrooms involves removing plaque on the surface of the mushroom, litter, soil and washing in several stages.

Why is careful processing of milk mushrooms important?

Before the salting or pickling process, it is better to boil the raw materials to get rid of bacterial spores that can survive even at plus 120 degrees. You will have to soak and boil the milk mushrooms well before other manipulations. Incompletely sterilized or low-quality canned products can lead to botulism. The disease is provoked by a rod-shaped bacterium, for which hermetically sealed jars provide a breeding ground, and the mushroom soil was the source.

It is better if the crop is soaked for a couple of days. The water needs to be changed several times. The second soaking method requires salted water. To prepare the solution you will need citric acid (2 grams), salt (10 grams) and a liter of water. The solution is changed a couple of times a day.

Instead of soaking, you can blanch the raw materials. Add 10 grams of salt to a liter of water. When the salt liquid boils, mushrooms are dipped into it and blanched for 5 to 7 minutes. Milk mushrooms cooled with fresh water should be left until the remaining water drains.

Russian salting method

For old-fashioned home pickling, a wooden barrel, enamel bucket, pan or tank is used. Any container is washed, scalded with boiling water and dried. Salt is poured onto the bottom of the container, and milk mushrooms are placed on top of it in six centimeter layers. All layers are alternately sprinkled with salt. To calculate how much salt you will need, you need to know the weight of the raw materials. A kilogram of mushrooms will require about 50 grams of salt.

Separately prepare a mixture of dill, horseradish leaves, finely chopped garlic, currants or cherry leaves, mina and salt. The milk mushrooms should be laid out so that the caps point down. All layers are sprinkled with a green mixture. After filling the container, cover it with clean material. You will need to press the product down with pressure from above. They wait 2 days and take the containers with mushrooms into the cool of the cellar or basement. Gradual compaction of the raw material will promote the formation of brine.

After 7 days, you need to check whether there is a lot of juice in the container with mushrooms. If the top layer is not covered with liquid, prepare an additional solution from a liter of water and 20 grams of salt. The process will be completed in a month and a half, when the product can be added to the diet. Mushrooms will need to be stored at a temperature range from minus 1 to plus 7 degrees. From large containers, you can transfer the product into glass jars, which are pre-sterilized.

How to store salted products?

First of all, you need to know how to store salted milk mushrooms. This appetizer goes well with both meat and vegetables. Mushrooms are often added to salads. Salting allows the gifts of nature to remain edible for a long time. Mushrooms have their own unique taste. Milk mushrooms have a crispy consistency.

You can salt milk mushrooms using the hot or cold method. The hot method involves rolling up the jar. If you use a nylon lid to simply close the jar, then it can be stored in the refrigerator. Try salted milk mushrooms after 7 days. But the fullness of the taste will be felt only after one and a half or two months, when the mushrooms are completely salted.

It is also important how to store milk mushrooms after salting. Jars of pickles are kept in the dark and cool. The room must be ventilated. The temperature around should range from 1 to 5 degrees.

If the mushrooms were pickled using the cold method, treat them more carefully. To save, a mode from 0 to 3 degrees is suitable. The best room would be a cellar or underground. The raw materials in the jar can stand on the refrigerated shelf.

While the product is in storage, you will need to monitor the presence of brine in the milk mushrooms. Excess liquid is not needed, otherwise the mushrooms may float to the top.

Tip: When the brine evaporates during long-term storage of salted mushrooms, you need to add a little boiled cool water to the container with the milk mushrooms. The mold that appears on the mushrooms is removed, the product is transferred to another container, into which fresh chilled brine will need to be poured.

It is often more convenient for housewives to store mushroom preparations pickled. Some people prefer their taste. For pickled milk mushrooms, if they are in jars, room temperature is suitable. But this will shorten the shelf life of the mushrooms to just a few months. Young crispy mushrooms are convenient to treat guests to or serve at family meals. If you use the refrigerator to store the preparation, the mushrooms in the marinade will be fresh for a year.

The ancient method of salting milk mushrooms is the procedure with barrels. Products should be stored in this container at a temperature of about 0 degrees. At higher values, the raw material will sour and be spoiled. To avoid poisoning from pickled mushrooms, it is better to store them for no more than six months. If canned milk mushrooms are frozen and begin to crumble, they will taste worse or disappear altogether.

Storing fresh milk mushrooms

Any mushroom, especially milk mushrooms, cannot be stored fresh for a long time. Over time, toxic substances will accumulate in the product, which have a poisonous effect on the human body. Experienced mushroom pickers will tell you how long the harvest can be stored.

If there is no way to quickly sell and process the mushroom harvest, it is better to leave the milk mushrooms in a cool, dark place for 10 or 15 hours. It is possible to use the lower refrigerated shelves, basement, cellar or underground as storage. Fresh milk mushrooms cannot be stored for more than one day.