Recipe for cold pickling of milk mushrooms. Hot pickling of milk mushrooms - an easy and tasty recipe

Milk mushrooms are a popular variety of mushroom. They come in white and black, as can be seen in the photo, but the shade has little effect on the taste of such a “catch.” The attractiveness of these mushrooms is that they can be prepared in different ways for the winter. Detailed recipes with photos will help cooks marinate and salt the product, which will be a wonderful addition to the holiday table or a regular dinner. The process of preparing milk mushrooms does not take much time, which can be understood from the descriptions of the recipes, but the result is worth the effort.

Preparing milk mushrooms for harvesting for the winter

Regardless of which option for preparing milk mushrooms for the winter is chosen, you should prepare the product for cooking. Mushrooms need to be cleared of:

• leaves;
• pine needles;
• land.

The easiest way to do this is with a brush. It is recommended to keep the milk mushrooms under running cold water. This will allow you to soak the product from the milky bitter juice and wash it of contaminants. It is recommended to place freshly cut milk mushrooms in a container of water. You need to wash off the main dirt from them, after which you can use a brush. Clean mushrooms need to be processed from wormy areas, cutting them out with a knife. It is also worth cutting off all damaged areas and the base of the leg.

Mushrooms are cleared of soil and grass

The next stage of preparing white and black milk mushrooms is soaking. This procedure allows you to get rid of not only the milky juice, but also the toxins that accumulate in the mushrooms.

Advice. It is especially important to soak older milk mushrooms, since they contain the most harmful substances.

To do this, the crop is placed in a large container - a bucket, bathtub or basin, and filled with water. The product must be completely covered with liquid. To do this, install a small press on top or fix a flat lid. The product needs to soak for 1-2 days. The water should be changed periodically. Afterwards, the liquid is drained, and the milk mushrooms need to be rinsed several times in cool, clean water. Now the product is ready for pickling or salting.

Before cooking, milk mushrooms are soaked for 1-2 days.

Recipe for hot salted milk mushrooms (white and black)

To pickle mushrooms this way you need to take:

• 1 kg milk mushrooms of any color
• 3-4 garlic cloves
• 2 bay leaves
• 4-5 sprigs of dill
• 1 piece horseradish root
• 5-6 currant leaves

Salted milk mushrooms

The stems of prepared mushrooms need to be removed. This part of the product will not be salted. Next, the brine is prepared. For 1 liter of water, it is recommended to use a couple of large spoons of table salt. The resulting composition should be boiled. Prepared milk mushrooms are added to it. They will need to be boiled in brine for at least 20 minutes. Black milk mushrooms are boiled for 7-8 minutes. The rising foam must be constantly skimmed off.

After about 30 minutes, the mushrooms should be drained in a colander. They are washed with running water. Next, you need to take glass or enamel containers and pour a little salt on their bottom. Mushrooms are placed caps down into the bowl. Each layer should be about 5 cm. You need to put salt and spices on them.

Attention! The ratio of salt to weight of milk mushrooms should be 5%.

When the laying is complete, you need to cover the workpiece with clean gauze or a waffle towel and apply pressure. It should be washed systematically in salted hot water. After a couple of days, the container is moved to a cold place. After another 25 days, you can try the treat.

Hot salted milk mushrooms can be eaten 25 days after preparation.

Cold salted white milk mushrooms

To prepare mushrooms for the winter according to this recipe, you need to prepare:

• 1 bucket of freshly cut milk mushrooms;
• 2 cups salt;
• 10 dill umbrellas;
• 1 pack of black pepper (peas);
• 12 cloves of garlic;
• 20 currant leaves;
• 1 package bay leaf.

The prepared mushrooms are transferred into a bucket or enamel pan in layers. The plates of milk mushrooms should look up. Very large specimens can be cut in half or into several pieces. Each layer should be evenly salted. To do this you need to use 1 to 3 large tablespoons of salt. The specific amount of spice depends on the volume of the selected container and its diameter.

Cold salted milk mushrooms

On each layer lay several peppercorns, bay leaves, sliced ​​garlic cloves and currant leaves. The arrangement ends with dill umbrellas. Then the container is closed with a lid, which is fixed with a press. This will allow the milk mushrooms to release juice.

The workpiece is placed in a cool place for about a week. At the end of this period, the resulting mushrooms should be placed tightly in glass jars, filling the container with brine and adding dill umbrellas. The container is closed with nylon lids and placed in a cellar, basement or refrigerator.

Classic recipe for pickled white and black milk mushrooms

Milk mushrooms - both white and black - can not only be salted, but also pickled. To prepare a spicy and appetizing snack for the winter you need to take:

• 2 kg of milk mushrooms;
• 50 g salt;
• 2 liters of water;
• 20 ml of 70 percent vinegar essence;
• 5 peas of allspice;
• 4 bay leaves;
• 5 cloves.

Pickled milk mushrooms

The prepared product must be coarsely chopped and poured with 1 liter of water, into which 10 g of salt had previously been poured. The container with the workpiece is placed on the fire and brought to a boil. You need to cook the milk mushrooms for about 20 minutes, periodically removing the foam. Then the mushrooms are placed in a colander and washed. They need to give time for all the water to drain.

Next, the marinade is prepared. The remaining amount of salt is added to 1 liter of water. The container is placed on the stove. When boiling, laurel leaves, cloves, and pepper are added to the composition. Mushrooms are added to the resulting marinade and boiled for a quarter of an hour. Next, the essence is poured in, the composition is mixed, removed from the stove, and the milk mushrooms are laid out in jars. The container must first be sterilized.

The workpiece is filled with hot marinade, and the jars must be sealed tightly. They need to be wrapped in scarves or a blanket and wait until they cool completely. You can store such preparations all winter.

Pickled milk mushrooms can be stored all winter

You can prepare white and black milk mushrooms for the winter using other recipes. There are a great many options for marinating and salting.

Pickled milk mushrooms - video recipe

Preparing milk mushrooms for the winter - photo

Milk mushrooms are a special type of mushroom, which were harvested by the ancient Slavs. Traditionally, various side dishes and stews were prepared from them, as well as the fruits were salted and boiled for later consumption in the winter. Not every variety of mushroom is suitable for pickling, but knowing a few simple rules, you can cook these mushrooms for future use.

Milk mushrooms are a special type of mushroom, which were harvested by the ancient Slavs.

Pickling mushrooms is inherently a unique process, since the fruits prepared by this method are subsequently used in various variations - stewed, fried and even pickled. At the same time, the mushrooms retain all their beneficial properties and natural structure.

Conventionally, the salting stage is divided into several stages:

• Stage 1. Direct preparation of fruits for processing. Each mushroom must be inspected for both mechanical damage and worminess. Next, all the fruits are sorted, since it is impossible to allow several types of pickling in one container. First of all, this can spoil the taste of the final dish due to the difference in the structure and taste characteristics of the varieties.
• Stage 2. At this step, each mushroom must be cleaned of skin, dirt or other debris accidentally brought from the forest. Some types of fruits cannot be washed under running water, as this will only spoil their structure. However, milk mushrooms can be treated with liquid - this will not affect their taste. Soak the milk mushrooms in ice water for several hours, or ideally overnight. During this time, toxic substances or bitterness will come out. It is recommended to change the liquid every 2-3 hours, depending on its color change. If the mushrooms are not too fresh or very dirty, then first you need to soak them in water with added salt for 2-3 hours, and then in plain water.
• Stage 3. At this step, the washed and soaked fruits need to be cut into pieces of the same size. Large milk mushrooms are cut into 8 pieces, and small ones into 4-6 slices. Please note that the size of the slice should not exceed five centimeters in length, as in this case the milk mushrooms will not pickle well. The stems of agaric mushrooms are not recommended for use, so they must be completely cut off.
• Stage 4. The mushroom ambassador himself. There are several technologies for this process applicable to milk mushrooms - cold, hot and dry. Cold is preferred.

Cold method of salting milk mushrooms (video)

Step-by-step recipe for cold salted milk mushrooms in barrels

Cold salting of milk mushrooms involves the complete absence of heat treatment of mushrooms. Thanks to this, they turn out dense and juicy. For this type of salting you need:

• milk mushrooms;
• salt (at the rate of 10 grams of salt per 1 liter of water);
• oak barrel.

Cold salting of milk mushrooms is carried out according to the following algorithm:

1. Pre-washed and chopped mushrooms must be placed tightly in a bowl with a large diameter, with the caps facing down, in one or two layers. In this position, they need to be filled with lightly salted water for several days to get rid of excess bitterness.
2. Next, you only need salt and mushrooms. Table salt should be taken on the basis that it should be about 4% of the total mass of mushrooms. For example, if the milk mushroom is only 1 kilogram, then 40 grams of salt are needed.
3. The most important thing in cold salting is to arrange all the fruits correctly. The bottom of the oak barrel is completely covered with salt, and then currant, horseradish, cherry or dill leaves, a few bay leaves and a couple of cloves of garlic are placed on it. Next comes a layer of milk mushrooms, placed caps down. The fruits are then covered with salt and several peas of allspice. After that - again a layer of mushrooms and again greens. In this way, alternate layers until the barrel is filled. The last layer is currant or cherry leaves.
4. A wooden lid of smaller diameter than the container itself is installed on the barrel. You can use a large dish or plate instead. A load is placed on top.
5. In this form, the mushrooms are transferred to the basement or any other cool place for 1 month. After 35-40 days, the fruits are ready to eat.

How to cold salt milk mushrooms in jars for the winter

Salting in jars is not too different from the technology for preparing mushrooms according to the previous recipe. However, there are still a few differences.

You will need:

• milk mushrooms (white);
• currant leaves;
• horseradish leaves;
• Bay leaf;
• allspice peas;
• black peppercorns;
• non-iodized table salt.

Hot method of salting milk mushrooms (video)

The recipe is simple:

1. Soak pre-cleaned mushrooms in salted water for about two days. This removes all the bitterness from the fruit.
2. Prepare the jars - wash and scald with boiling water, wipe dry.
3. Each of the fruits from the total mass must be carefully rolled in salt and placed in jars. Mix the seasonings with them, add salt, horseradish root and other spices.
4. Place gauze folded in 3-4 layers on the surface of the milk mushrooms. Place all the leaves (cherries, horseradish or currants), other herbs and spices on it.
5. Place a small plate on top, or several if there are a lot of cans. A load is placed on them in the form of a small weight or a half-liter jar of water. This is done so that the milk mushrooms release juice, which should cover them completely. If the juice released is not enough, add salted water to the jars.
6. It takes about 1 month to salt milk mushrooms in this way, after which they are transferred to a container suitable for consumption. If during this time mold appears on the surface of the mushrooms, the walls of the jar, or the plate itself, then the item should be washed with hot water.

Recipe for cold salted milk mushrooms in a hurry

To quickly prepare milk mushrooms you will need:

• about five kilograms of mushrooms;
• 1 head of garlic;
• About 500 grams of salt.

The mass of salt should be calculated so that it is approximately 4% of the total mass of mushrooms.

Let's start cooking:

1. Rinse the milk mushrooms under running water, remove dirt and cut off the stems.
2. Leave them to soak for 5 days, changing the water every 12 hours. The degree of readiness of milk mushrooms is easy to determine - the cut fruit must be applied to the tongue. If it doesn't sting or taste bitter, then it's ready!
3. Cut each mushroom into several pieces. Place in layers in a bowl, sprinkling with salt and chopped garlic cloves. Place a bend on top.
4. In this position, the mushrooms should stand for 3-4 days. They need to be stirred daily. The fruits will release a lot of juice - don’t worry, that’s how it’s supposed to be.
5. After three days, place the fruits in jars, filling the container very tightly. Close with screw caps.
6. After a week, the mushrooms are ready to eat.

Serve with spices - dill, vegetable oil and onions.

How to quickly pickle milk mushrooms (video)

Let's summarize:

• Before eating, milk mushrooms must be carefully prepared. Damaged fruits and insufficiently cleaned parts should not be used. This can ruin the entire harvest.
• There are several ways to salt mushrooms, but the most preferable is cold.
• The salting time for milk mushrooms depends on the method of preparation. On average, the fruits can be consumed after 1-1.5 months.

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Pickled milk mushrooms are a favorite snack in many families. This is due to the fact that mushrooms prepared by this method of preservation retain their crispy structure and are endowed with a unique aroma. There are many ways to salt milk mushrooms; they are conventionally divided into two groups - cold and hot methods. Before you start cooking, the mushrooms need to be properly prepared.

Pickled milk mushrooms are a favorite snack in many families.

Before preparing canned milk mushrooms, they need to be properly prepared:

• each mushroom is inspected and cleaned of debris and dirt;
• the entire mushroom mass is sorted out for rotten, old and wormy milk mushrooms;
• each mushroom is washed and cleaned with a brush;
• Next, the milk mushrooms need to be soaked: to do this, each mushroom is transferred to a container covered with enamel so that the cap faces down, and then the mass is filled with cold water and left for 2 days;
• During the soaking period, it is necessary to change the water 4 times, and the last batch of liquid must be salted.

Mushroom pickers have developed several tips that will help you get a delicious, aromatic winter snack:

• during the salting process, you only need to use regular coarse table salt;
• if the product was over-salted during the cooking process, the salted mushrooms should be placed in cool water for 3 hours;
• Milk mushrooms salted in a cold way cannot be rolled into jars, otherwise poisoning may occur if they are consumed.

After the main ingredient has been fully prepared, it can be salted using the cold or hot method.

Salted milk mushrooms in jars for the winter (video)

How to pickle milk mushrooms: cold cooking recipe

The cold method of preserving mushrooms is based on the refusal of heat treatment of the product. Milk mushrooms prepared using this method retain their crispy texture.

In order to prepare such a snack for the winter season you need:

• 2 horseradish roots;
• 2 cups salt;
• 3 currant leaves;
• 5 kilos of milk mushrooms;
• 2 leaves of horseradish;
• 8 garlic cloves;
• 3 dill tubes.

The cold method of preserving mushrooms is based on the refusal of heat treatment of the product.

How does salting happen:

1. Mushrooms are being prepared.
2. Soaked milk mushrooms are placed in layers in a barrel or bowl with enamel. Peeled and sliced ​​garlic, horseradish and spices should be placed on each layer. Also, each layer of mushrooms is salted.
3. Then ordinary running water is poured into the container, and pressure is placed on the top layer of mushrooms. At this stage, it is necessary to ensure that the entire mushroom mass is in the brine.
4. The appetizer is soaked in brine for 2 days. During this time, it is necessary to change the liquid in the container twice, adding fresh water.
5. The snack is then left in the liquid for 1 month. At this time, you need to ensure that all the milk mushrooms are covered with brine, otherwise mold will begin to spread over the top layer.
6. The finished product is distributed into sterilized jars and closed with a nylon or plastic lid.

It is better to store such a snack in the refrigerator, and you can eat it after distributing it into jars.

How to pickle milk mushrooms hot at home

Many experts are inclined to salt milk mushrooms using the method of treating them with boiling water. When canning using the hot method, mushrooms are soft and tender.

To prepare snacks at home you need:

• 3 kilos of black milk mushrooms;
• 3 large cabbage leaves;
• 1 dining spoon of salt;
• 1.3 liters of water;
• 0.5 dessert spoon of dill seeds;
• 30 peas of pepper mixture;
• 3 cherry leaves;
• 2 leaves of horseradish;
• 6 garlic cloves;
• 0.5 dessert spoon of cloves.

Hot canning results in soft and tender mushrooms.

How to pickle the prepared main ingredient for the winter:

1. First of all, the mushrooms should be soaked using the technology described above.
2. Soaked and peeled mushrooms in advance are placed in a container of water and boiled for 6 minutes after boiling.
3. The brine is prepared in a separate container: dill seeds, pepper, cloves, cherry leaves, and salt are thrown into the water. The liquid is stirred until smooth and boils.
4. The mushrooms are drained in a colander and then immersed in the prepared brine. Cook the product for another 30 minutes.
5. 3 minutes before the end of boiling, add horseradish and peeled garlic to the brine.
6. Cabbage leaves, a lid and oppression are placed on the top mushroom layer. At this stage, it is necessary to ensure that the entire product is immersed in the brine.
7. The pan is moved to a cool place for 2-3 days.
8. The snack is transferred to a clean container and placed to be sterilized.
9. Containers are sealed using a preservation key.

If, after cooking, the mushrooms are bitter, it means that the technology for soaking the milk mushrooms was violated, and they were taken out of the water too quickly. Therefore, before preparing them, it is necessary to carefully prepare the ingredient to avoid spoilage of the product.

Canning white milk mushrooms

White milk mushrooms have a pleasant taste, as well as an interesting crispy delicate structure. These mushrooms perfectly absorb the taste of spices, becoming saturated with new flavor notes. White milk mushrooms can not only be salted, but also pickled. You can preserve white milk mushrooms using the recipes below.

How to salt white milk mushrooms?

White salted milk mushrooms will become a real table decoration. Moreover, this appetizer has excellent taste, so it can complement almost any served dish. For preparation you need:

• 2.5 kilos of white milk mushrooms;
• 4 tablespoons of salt;
• 1 liter of water;
• 2 dill umbrellas;
• 4 garlic cloves.

White salted milk mushrooms will become a real table decoration

How to salt:

1. Dry mushrooms are prepared, cleaned of spores that are located under the caps. The milk mushrooms are soaked.
2. Large mushrooms are cut into several parts, and small ones are left whole.
3. Salted water is poured into the container, and then it is brought to a boil. The mushroom mass is blanched in the resulting brine for 7 minutes and then cooled in cold water.
4. Dill and peeled garlic are placed in a regular brine made from water and salt. Mushrooms are poured into the resulting spicy liquid. Oppression is installed on the top layer. In this state, the mushrooms should be left for a day, stirring them occasionally.
5. The finished product is placed in sterilized jars and filled with brine. The container is closed with polyethylene lids.
6. The mushrooms will be salted in a month.

This product should be stored in jars in the refrigerator. To protect the top layer from the spread of mold, it must be poured with a small amount of olive oil.

How to pickle white milk mushrooms: a recipe for cooking in jars for the winter

You can add some spice to milk mushrooms by marinating them with cinnamon. This appetizer will be an excellent addition to main courses and side dishes.

For marinating you need:

• 1 kilo of milk mushrooms;
• 0.5 dessert spoon of cinnamon;
• 0.5 dessert spoon of citric acid;
• 5 peas of allspice;
• 3 bay leaves;
• 1 dinner spoon of 9% vinegar.

This appetizer will be an excellent addition to main courses and side dishes.

Step by step recipe:

1. The prepared main ingredient is boiled for 5 minutes in lightly salted water.
2. Boiled mushrooms are slightly dried in a colander and transferred to another container.
3. Water is poured into the mushroom mass, salt and spices are added, everything is mixed and cooked over medium heat for half an hour.
4. The milk mushrooms are placed in clean jars and seasoned with brine and citric acid. The container is covered with a lid and sent for sterilization. This process should take about 40 minutes.
5. Sterilized snacks are rolled up, placed with the lid down and insulated with a blanket.

The preparation prepared according to this recipe turns out tender and aromatic. How long after can it be used? It is best to try pickled mushrooms a month after they have been seamed.

A delicious recipe for salting milk mushrooms (video)

How to pickle milk mushrooms for the winter - recipe with photos

Delicious salted mushrooms are always an amazing appetizer. And every mushroom picker is well aware of this simple truth. But in order for the milk mushrooms to turn out especially tasty, you need to know how to properly prepare and salt them. In order to enjoy the mushroom gifts of nature in winter, you need to learn a couple of simple recipes on how to properly salt milk mushrooms in jars. You don't need anything complicated or supernatural for this.

1. Type of dish: preparation for the winter
2. Subtype of dish: dish of milk mushrooms
3. Number of servings out: 6-8 servings.
4. Weight of the finished dish: 400-500 g.
5. Cooking time:
6. National cuisine to which the dish belongs: Russian.
7. Energy or nutritional value of the dish:

Ingredients for making salted milk mushrooms

So, the ingredients of this winter mushroom delicacy are:

• milk mushrooms;
• dill (whole stalk with umbrella);
• horseradish leaves;
• garlic (it is advisable to take more of it);
• salt;
• young cherry shoots (optional).

Instructions for salting milk mushrooms

1. Preparing pickled milk mushrooms for the winter begins with cleaning the mushrooms from excess debris (needles, leaves, soil, etc.). Then the mushrooms are cleaned and placed in a deep bowl. A deep container is needed so that something heavy can be placed on top of the mushrooms (for pressure) and the brine does not leak out. A little later, see if there is enough brine; if there is not enough, then you will need to add it to the jars that are sealed for the winter.
2. All the mushrooms that have been placed in a deep bowl must be poured with boiling water and boiled for 5-7 minutes. The milk mushrooms should not boil; just bring them to a boil. Afterwards, the container with mushrooms is covered with a plate, on top of which something heavy is placed so that the mushrooms “drown” in the brine. An ordinary three-liter jar filled with water will perfectly serve as a load. If some of the milk mushrooms float on top of the brine liquid, they will simply turn black. In this state, the pickles are left for one night.
3. The very next day, the mushrooms can be transferred to a jar. But it is important to remember the correct technology for laying milk mushrooms when salting. First, garlic (and more) is laid out at the bottom of the jar, then a layer of aromatic mushrooms, then 1 tsp. salt, then again garlic - mushrooms - salt and so on until you have placed all the milk mushrooms. When all the mushroom contents are in the jars, they need to be filled with the brine in which they were salted. Everything needs to be compacted well.
4. The air that accumulates in the jars must be eliminated with a knife. And at the very end, you need to put dill, cherry branches and horseradish leaves into jars. Cover the jars tightly with lids and place in the refrigerator. After a month, the salted milk mushrooms are completely ready. Welcome to the table!

A simple recipe for pickling milk mushrooms for the winter

Recipe for pickling milk mushrooms for the winter

Ingredients

• strong white milk mushrooms;
• a couple of cloves of garlic;
• water;
• dill umbrellas;
• coarse table salt;
• sunflower oil;

Cooking instructions

Salting milk mushrooms for the winter

For a three-liter jar, the brine content should not exceed 800 ml. Afterwards, you can add a little vegetable oil to the mushrooms and then close the jars with plastic lids for the winter. The mushrooms will be ready no earlier than in a month, or even forty days. All this time, jars of pickles must be kept in the refrigerator. These were simple culinary recipes that revealed the secrets of ordinary pickling of an unusually tasty mushroom snack made from milk mushrooms. Eat with pleasure and health!

How to pickle milk mushrooms in jars for the winter: video

This video describes in detail the process of salting milk mushrooms in jars for the winter, and explains how easy it is to make such seaming at home.

How to salt milk mushrooms in jars for the winter - step-by-step video recipe

Even in the times of Ancient Rus', people knew recipes for pickling various types of milk mushrooms. They were collected not in baskets, but in whole carts and salted in bulky wooden barrels, so that later they could enjoy this exquisite taste during feasts and feasts. If you have ever done such culinary experiments on your own, you probably know that the process of marinating and salting such wild mushrooms takes a very long time. Fortunately, modern cooks know how to quickly pickle milk mushrooms and are happy to share their recipes.

Ingredients:

• milk mushrooms – 1 kg;
• salt – 0.05 kg;
• black pepper – 10 or 12 peas;
• water – 2 l.;
• garlic – 1 head;
• dried dill;
• fresh horseradish leaves;
• Bay leaf.

Cooking process:

1. If you want to quickly, it's worth knowing that without a thorough three-day soaking, these products are not entirely safe to eat. In any case, fresh mushrooms must be very carefully cleaned and soaked in cold water, which needs to be changed from time to time.
2. After soaking, rinse the food, place it in a deep pan, fill it with water and be sure to add salt. The mushrooms should be boiled in this liquid to completely boil away the bitterness and small particles of debris. The brine itself is prepared separately, according to the proportions indicated in the list of ingredients. To do this, boil water with salt, bay leaf and black pepper.
3. When the brine is ready, add pre-boiled mushrooms to it and cook for about 10 minutes. Only after this can you add more peeled garlic and dried dill seeds to the pan. Mix the mixture thoroughly with the mushrooms, cover with a lid or flat plate, and then wait until the brine has cooled completely at room temperature.
4. In this form, the pan with milk mushrooms should be stored in a cold place for several days, but no more than a week. Then they can be packaged in sterilized jars, filled with marinade, added a little vegetable oil to each jar for taste and put the pickles in the refrigerator. This quick salting of milk mushrooms will not take you much time and will cause virtually no hassle. They will be completely ready for consumption in three or four weeks, but even after 10-15 days such milk mushrooms are already very tasty.

Quick cold pickling

Ingredients:

• milk mushrooms – 10 kg;
• rock salt – 0.4 kg;
• garlic – 5 heads;
• dried dill - several stems;
• currant and horseradish leaves.

Cooking process:

1. Milk mushrooms are quickly and easily salted in wooden barrels. First you will need to wash them thoroughly under running water, paying special attention to this procedure. Then the cleaned mushrooms are placed in a deep vessel for soaking. This could be a bucket, an enamel pan, or even a barrel. Cold water should completely cover each milk mushroom. They will remain in this form for about three days; the water must be changed every 3-5 hours, otherwise the products will sour and spoil.
2. The soaked milk mushrooms can be rinsed a little, dried and laid in layers on the bottom of the barrel for pickling. Place the mushrooms with their caps down, very tightly to each other, and each layer must be sprinkled with salt along with herbs and spices. The topmost layer should be covered with horseradish leaves, and a thick layer of clean gauze should be placed on top, which should become a support for a wooden circle with pressure. Under pressure, the mushrooms will release juice. It needs to completely cover the food.
3. The level of marinade in the barrel should be monitored for 3 or 4 weeks. This is exactly how much time the products need to completely salt out and acquire excellent taste. Mold may appear on the surface of the pickles; it must be removed promptly.

An accelerated version of pickling boiled mushrooms

Ingredients:

• milk mushrooms – 10 kg;
• Dill seeds;
• cabbage leaves;
• rock salt;
• garlic.

Cooking process:

1. Sort the freshly harvested wild milk mushrooms, throw away spoiled food and free the mushrooms from grass, debris and dirt. After this, they need to be placed in a deep bucket or bowl and filled with cold water, which will completely cover the milk mushrooms. The mushrooms should be allowed to stand for about 2-3 hours.
2. Next, each mushroom will need to be rinsed under running water, rubbed with a brush, freed from the legs and placed in a deep, clean bowl. Many mushroom pickers believe that you can get rid of the bitterness of milk mushrooms without prolonged soaking. Instead, the mushrooms are put on the fire in a pan of cold salted water, brought to a boil and cooked for about half an hour. The cooking procedure should be repeated again with a new portion of water. It is due to this that a really quick ambassador of milk mushrooms is obtained.
3. Remove the boiled mushrooms from the pan using a slotted spoon and cool. It is better to drain the broth, but some housewives leave it in the refrigerator for making soups and sauces.
4. It is best to quickly salt milk mushrooms in a bucket. Sprinkle the bottom of the dish generously with rock salt, fresh garlic petals and dried dill seeds. Only after this can you begin to place the mushrooms with their caps down. Each new layer is sprinkled with salt. Finally, place a weighted flat plate on top of the food, which will help the mushroom marinade release as quickly as possible. If your own mushroom juice is not enough, you can add a little broth from the refrigerator.

In this form, the mushrooms are salted for several days. Then they need to be placed in jars and covered with cabbage leaves on top. Cover the pickles with nylon lids and place in the refrigerator. Within a week they can be served with fried potatoes or as an independent snack. This is the fastest way to pickle milk mushrooms.