Salted black milk mushrooms

Salted black milk mushrooms

How to cook milk mushrooms - recipes

Milk mushrooms for the winter

Salted milk mushrooms

Milk mushrooms using the hot method for the winter

Salted snow-white milk mushrooms

Black milk mushrooms for the winter

Pickled black milk mushrooms

Fried milk mushrooms

How to salt black milk mushrooms using the hot method

Most often, snow-white milk mushrooms are used for pickling, but black milk mushrooms are in no way inferior to them in taste and properties. Therefore, feel free to collect such mushrooms and prepare them for the winter using the hot method.

Salted black milk mushrooms with dill for the winter

Salted milk mushrooms are mixed to taste with the smell of dill. This recipe suggests that you pickle them using the cool method and immediately in jars. Take dill in umbrellas. If they are not available, then you can use dry dill seeds to pickle milk mushrooms.

Salted black milk mushrooms with garlic for the winter

Housewives rarely add garlic to salted milk mushrooms, because it overpowers the taste of mushrooms, but there are also fans of garlic pickles. Garlic for mushrooms is cut into slices and added at the rate of 4 cloves per 1 kg of milk mushrooms. Salt the black milk mushrooms using a cool method, which preserves the crispy taste of the mushrooms.

Salting dark milk mushrooms at home

We offer you the most common recipe for pickling dark milk mushrooms at home. Although these mushrooms are considered conditionally edible, this snack will turn out to be very tasty. We salt milk mushrooms with a huge amount of seasonings and in small unusual jars.

Salting dark milk mushrooms in jars for the winter

Any housewife wants to pickle milk mushrooms so that they have a crispy taste and excellent smell. This unsightly-looking mushroom has more protein than chicken meat, and is the only non-animal product containing vitamin D (a low molecular weight organic compound of relatively simple structure, necessary for all living things) D. In modern apartments, this preparation can be created by pickling black milk mushrooms in banks.

Salting dark milk mushrooms using the cool method

Black milk mushrooms salted with the cool method have a slightly different texture and smell than those salted with heat treatment. According to this recipe, you can quickly prepare milk mushrooms with a large harvest, which makes it possible to select young and dense mushrooms for harvesting. Mushrooms can be harvested evenly. They are salted in large containers and added as they arrive from the forest. They are salted without any spices, which makes it possible to enjoy the untainted taste of salted mushrooms.

Salting dark milk mushrooms using the hot method

Salting dark milk mushrooms using the hot method is the most popular method of preparing these mushrooms. Black milk mushrooms will remain elastic and crispy, despite the heat treatment. Salting them begins with soaking the mushrooms for one day. Then the mushrooms are boiled for only 5 minutes and placed in jars along with salt and spices.

Pickling milk mushrooms with oak leaves

During the pickling process, salted milk mushrooms constantly lose some of their strong and crispy taste; oak leaves contain a lot of tannins; it was not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves protect fungi from mold. They do not have their own smell and do not interrupt the natural taste of salted mushrooms, and spices and seasonings can be added before serving the mushrooms. Salt milk mushrooms using the cool method with preparatory soaking.

Salting milk mushrooms with soaking

Milk mushrooms, especially black ones, are very bitter in themselves due to the huge amount of bitter milky juice. As a result of soaking, the juice and bitterness go away, but the smell of the mushroom and its crispy taste remain. This recipe suggests that you soak the milk mushrooms before pickling for a week and change the water 2-3 times a day, and then pickle them in a 3-liter jar. Try it, the result is excellent!

Salting milk mushrooms using the cool method in glass jars

Salting milk mushrooms in jars using the cool method will be your usual and quickest method of preparing mushrooms for the winter. The milk mushrooms turn out crispy and combine the natural smell of the forest with the smell of spices. If there are a large number of mushrooms, it is suggested to first pickle them for 3 days in a large container, and then put them in glass jars.

Secrets of preparing dark milk mushrooms

You can preserve any type of edible mushrooms. Particularly tasty are preparations made from lamellar types of fruits: milk mushrooms, trumpet mushrooms, russula, etc. We will now talk about black milk mushrooms or nigella, the second name given by the people because of their appearance. The species is not particularly popular among mushroom pickers because not everyone can prepare it correctly. Therefore, we suggest looking at recipes for making dark milk mushrooms for the winter.

Cool way

This method is very labor-intensive, so salting will not be quick. The result of such work will certainly amaze you with its taste and smell. Despite the long soaking, the manufacturing method is popular with almost all housewives. The cool option allows you to preserve all vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and other substances that benefit the body.

• fresh mushrooms - 1.5 kg;
• non-iodized salt - 75 g;
• dill (umbrellas and trunks) - 8 pcs.;
• dark peas - 10-15 pcs.;
• currant leaves - 15 pcs.;
• bay leaf - 15 pcs.;
• horseradish leaves - 15 pcs.;
• garlic - 5 cloves.

The operating procedure is as follows:

1. Sort out the collected mushrooms, remove debris, dirt and putrefactive fruits. Cut off the stems because they are not used for pickling. Only the caps are used, and the second part can be boiled and frozen for soup or a second course.
2. Place the prepared ingredient in a deep saucepan and fill with filtered water. Place in a cool place for 3-4 days. This is required so that the mushrooms release bitterness and toxic substances that spoil the taste of the product. Once a day, during the day and in the evening, it is recommended to change the water and rinse the fruits.
3. We will salt the milk mushrooms in an enamel bucket. Therefore, it needs to be carefully washed with soap and doused with boiling water twice.
4. Rinse the fragrant herbs, place them on a dry kitchen towel and dry. Remove the garlic cloves from the husks and chop into half rings.
5. Place a few laurel leaves, currants, horseradish, garlic slices, peppercorns and dill inflorescences along with the stems on the bottom of the prepared container. Place a small layer of mushrooms, adding plenty of salt on top. Continue laying out the prepared products until they are finished.

Advice! If the caps are huge, then they can be cut into several parts.

1. The outermost layer of mushrooms is certainly covered with horseradish leaves, and later with gauze folded in several layers. Place under pressure.
2. After some time, the caps will begin to secrete juice, which should certainly cover the mushrooms along with the gauze and leaves. If there is not enough brine, then you definitely need to prepare a new solution and add it to the appropriate size. Otherwise, the caps will begin to become moldy.
3. Place in a cold place and leave for 1.5 months, adding brine as needed. Place into unstained sterile jars. Close and store in a cool place.

Pickling in cabbage leaves

The recipe for making bitter dark mushrooms is quite unusual, but it allows you to transform the tasteless mushroom fruits into a good salty snack. The workpiece will always go off with a bang. The mushrooms will absorb the smell of salted cabbage and acquire a unique flavor. Let's look at how dark milk mushrooms are salted according to an unusual recipe.

• cabbage - 10 large leaves;
• table salt without additives - 200 g;
• fresh mushrooms - 5 kg;
• horseradish root - 100 g;
• dill (umbrellas+trunks) - 20 pcs.;
• cherry leaves - 22 pcs.;
• garlic - 70 g;
• currant leaf - 22 pcs.

Salted black milk mushrooms

1. Sort out the main ingredient, remove spoiled parts, leaves and twigs. Wash thoroughly under water, place in an enamel bucket and fill with salty substance (add 180 g of non-iodized salt per 10 liters of filtered liquid). Cover and leave for 3 hours. This action allows you to remove all living creatures from the mushrooms, which will later appear on the surface of the water. Strain and rinse the milk mushrooms again. Fill with water again and leave for 5 hours.
2. Wash the cabbage leaves and cut into large squares or rectangles. Peel off the skin of the vigorous root in a thin layer and chop into rings 2 mm wide. Divide the garlic into cloves and remove the husks, rinse and cut into slices.
3. Freshly fragrant leaves, wash and dry the dill. Place the following ingredients in layers on the bottom of an enamel pan: mushrooms, salt, dill, garlic, horseradish and leaves. We distribute the ingredients in the same way until they are completed.
4. The outermost layer is certainly covered with cabbage leaves. Find a wooden round cutting board on them, and a heavy weight on top. Leave the container with the contents at room temperature for 35 hours. During this period of time, be sure to stir 2 to 4 times.
5. After the time has passed, place the snack tightly in sterile jars, close and refrigerate. After 60 days, the snack can be consumed.

Hot way

It is considered one of the most popular ways to pickle agaric mushrooms. In terms of time, the manufacturing process is normal and will not take much time. Due to heat treatment, the fruits remain elastic and do not fall apart. Let's figure out how to pickle dark milk mushrooms using the hot method for the winter.

• fresh mushrooms - 2 kg;
• filtered water for cooking - 4 l;
• rock salt - for cooking - 120 g;
• peppercorns - 20 pcs.;
• fragrant peas - 10 pcs.;
• carnation inflorescences - 2 pcs.;
• bay leaf - 2 leaves;
• dill umbrellas - 10 pcs.;
• for brine, filtered water - 1.5 l;
• rock salt - 120 g;
• oil - 75 ml.

Next we do this:

1. Sort the mushrooms, remove twigs and dirt. Cut out the stems and carefully clean the caps using a small brush. Place the cooked fruits in an enamel bowl and pour in cool liquid, cover and leave on the table for 3 hours.
2. Drain in a colander and place in a saucepan, add the required amount of cooking water, add salt and bring to a boil. Cook for 20 minutes at medium heat; the foam that forms on the surface often needs to be removed.
3. Pour brine water into a second pan, add laurel leaves, peppercorns, and cloves. Boil, add salt and cook for 5 minutes with constant stirring. Place the dill inflorescences and turn off the heat on the stove.
4. Strain through a sieve, wait until excess moisture drains. Place spices from the brine at the bottom of the container where the salting will take place, then mushrooms and fill them with the hot mixture.
5. Due to their lightness, the caps will begin to float up, so they need to be given little pressure by placing a press. Place in a cool place for 3 days. After the time has passed, place in sterile jars, fill with brine without adding 5 mm to the edge and add 2 tablespoons of vegetable oil to each container. Cover with plastic lids and place in the refrigerator. After 30 days, black milk mushrooms can be consumed.

With onions

Salted dark mushrooms with onions are a tasty, pleasant preparation that does not contain unnecessary ingredients. Onions mix well with any “forest gifts”. We suggest you look at a recipe for the winter on how to salt nigella.

• fresh mushrooms - 10-liter bucket;
• non-iodized salt - 320 g;
• onion - 400 g.

The manufacturing process will be as follows:

1. If desired, you can increase the amount of onions. Sort the milk mushrooms, remove unsuitable fruits and debris. Wash thoroughly, place in a large saucepan, fill with filtered water, cover and leave for 4 days, changing the liquid frequently.
2. Peel the onion, rinse, and chop into rings 3-4 mm wide. Place the fruits in a colander and wait until the water drains.
3. Wash the container where the mushrooms will be salted and scald with boiling water. Place milk mushrooms in it in layers, then salt, onion rings, and so on until all the ingredients are finished. Place under a press for 1.5 months, putting it in a cool space. After the time has passed, place in sterile jars and close.

Black milk mushrooms without spices - simple and delicious

• mushrooms - 5 kg;
• rock salt - 0.24 kg.

The production itself consists of the following:

1. Sort out the black milk mushrooms, remove dirt and parts unsuitable for eating. Wash well, place in a suitable pan, fill with water and put under a press for better soaking. Leave in this form for 3 days, often changing the water so that the “forest fruits” do not sour.
2. Drain in a colander, wash and place in an enamel pan, generously sprinkling salt on any layer. Place the load on top and leave the container with the contents for 3 days. Once a day you need to carefully stir the snack.
3. Wash the jars with soap and soda and heat in the oven. Spread the mushroom fruits tightly; there is no need to spill the brine. Close tightly and store in a cool place for 60 days. Afterwards you can eat it.
4. Preserving salty, crispy black milk mushrooms is quite difficult. To do this, you need to follow several rules: a black space, well ventilated, and a certain temperature (from 0 to +6, but not the most). The higher the temperature, the greater the risk of mold and spoilage of the preserved food. The best place is considered to be a refrigerator or cellar.

Properly soaked, skillfully salted and preserved black milk mushrooms turn out to be very tasty and fragrant. An indisputable advantage is the preservation of the necessary parameters. The salted pulp is rich in substances that eliminate acquired inflammatory processes.

Salted black milk mushrooms

I couldn’t find a regular recipe here for how to pickle milk mushrooms, so I’ll write how I do it. Especially at the moment it’s the season, maybe someone else will need it

Ingredients for “Salted black milk mushrooms”:

• Mushrooms (milk mushrooms) – 1 kg
• Salt - 40 g
• Horseradish (Horseradish leaves)
• Dill
• Garlic - to taste
• Dark pepper - to taste

Nutritional and energy value:

Recipe for “Salted black milk mushrooms”:

Wash the milk mushrooms well and soak in cool water for 5-7 days, changing the water and washing the mushrooms once a day during the day and evening.

At the bottom of the container in which we will salt the milk mushrooms, put horseradish leaves, dill umbrellas, and currant leaves.
Garlic and dark pepper optional.

We begin to lay out our mushrooms in layers.
We add small mushrooms completely, cut large ones as desired, depending on your preference. Sprinkle any layer with salt, per 1 kilogram of soaked mushrooms 40 grams of salt. If there are not enough mushrooms, you can simply mix them with salt.

Sprinkle the outermost layer of mushrooms with salt, put sprigs of dill on top again, and cover everything with horseradish leaves.

On top we place clean white tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) or gauze folded with several layers.

Place a suitable sized plate and press down with a weight.
I have these discs for dumbbells wrapped in a bag :). We put it in a cold space for pickling for 45 days. From time to time we check that the mushrooms are under the brine and that mold does not appear. If mold does appear, we remove it, rinse the fabric (a medical system of cells and intercellular substance, united by a common origin, structure and functions) and close it again.
After salting is complete, the mushrooms can be placed in jars.
Store in a cool place. (I keep it in the cellar)

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September 28, 2018 molotok_natalia #

September 21, 2018 PYMA-2016 #

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September 20, 2018 Geneviella # (recipe creator)

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Everything about how to pickle black milk mushrooms using the hot and cool method, deliciously and quickly

Salted black milk mushrooms are an excellent appetizer for various hot and cold dishes. They are also used to make incredibly tasty salads and pies, and add them to soups. Experienced housewives know how to salt black milk mushrooms in jars for the winter so that they crunch appetizingly.

You can salt milk mushrooms in any container, but it will be more convenient to do this in glass jars, because they take up less space and are stored better. It’s better to cut off the stems to make it easier to place the black milk mushrooms in a container.

Cooks use two methods for preparing agaric mushrooms: hot and cool. If you follow all the instructions step by step, you can quickly and deliciously cook mushrooms at home. A detailed description of the entire process, photos and video tips will help you with this.

Fundamentally : when brining mushrooms, you must completely cover the mushrooms with brine; they should not be dry on top. This can cause them to deteriorate and decay.

Salting milk mushrooms using the hot method

Almost all housewives believe that the most common pickling recipe is hot, since it does not require long soaking of mushrooms.

Tip: If the mushrooms are very dirty, soak them in more cold water for 20-30 minutes. After this procedure, removing the dirt will be much easier.

• Milk mushrooms 1 kg
• Water 4 l
• Rock salt 6 tbsp. l.
• Flavored peppercorns 4 pcs.
• Bay leaf 3 pcs.
• Garlic 3-4 cloves
• Sunflower oil 2 tbsp. l.

Salting milk mushrooms using the cool method

Another recipe for the winter, which is often practiced by lovers of special snacks. This manufacturing method takes the longest, but it allows a greater percentage of the necessary substances to be preserved in the products. The milk mushrooms are not boiled, but soaked a couple of times.

It’s interesting: you can check the readiness of salted milk mushrooms like this: cut a piece of mushroom and try to taste it. If the milk mushroom is not bitter, it means you can eat forest gifts!

Production time: 30 minutes

Number of servings: 50

Energy value

• calorie content – ​​3.3 kcal;
• fats – 0.2 g;
• proteins – 0.4 g;
• carbohydrates – 0.1 g.

Ingredients

• milk mushrooms – 2 kg;
• rock salt – 4 tbsp;
• allspice peas – 6 pcs.;
• bay leaf – 6 pcs.;
• dried dill – 5 sprigs;
• garlic – 4-5 cloves,
• horseradish (leaves) – 6-7 pcs.

Step-by-step production

1. Clean and check the properties of the milk mushrooms as indicated above. Leave only the hats.
2. Place them in a wide container and fill with water so that it completely covers the mushrooms. Mushrooms should sit for 3 days. The water needs to be changed a couple of times a day, otherwise the fermentation process will begin. In addition, during soaking the mushrooms release their natural bitterness.
3. Drain the water once and place the milk mushrooms in a colander. Cut the garlic into small pieces.
4. Place some of the spices and garlic on the bottom of the dish. Next, add a layer of mushrooms, then some of the spices and salt, and repeat again until you have laid out all the ingredients. There must certainly be a layer of salt on top.
5. Cover the milk mushrooms with horseradish leaves. If they are not there, then use gauze folded in several layers.
6. Press down the contents of the pan with a flat plate or a wooden circle so that the mushrooms do not float to the surface. Place a weight on top - for example, a liter jar of water.
7. After a month, the gifts of the forest can already be eaten. Place them in previously washed jars, fill them with brine and place them in a cold space. It is best to store salted milk mushrooms in the refrigerator or on a glazed balcony in winter.

Fundamentally: under pressure, the milk mushrooms should release juice. If it is not enough, and after a day some of the mushrooms are still on the surface, remove the weight, plate and add a little water. Press the mushrooms down again.

Chop the dill, chop the garlic finely, mix with fragrant and crispy mushrooms, season everything with oil. You will have a wonderful appetizer that can be served with almost any meal. In particular, black salted milk mushrooms mix well with boiled potatoes. An ordinary, but delicious dinner is ready!

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