How to properly salt black milk mushrooms using a hot method. Black milk mushroom. Cooking dishes from this mushroom. Cooking black milk mushrooms with cold pickling at home

Be sure to try these salted mushrooms. They grow in many places and are quite easy to collect, especially in the summer, when they are not hiding under a mountain of leaves that have just fallen from the trees. They are delicious and worth your attention.

If you are going to buy mushrooms, be very careful. Don’t even buy from those you are confident in if they cannot show you the appropriate document about the quality of the product.

General cooking principles

In order for milk mushrooms to be stored for a long time and to be tasty, they must be properly prepared. This is a hint of sterility. Remember that mushrooms are a rather dangerous product that requires a lot of attention, both in selection and in preparation.

It is better to sterilize the jars twice. First before the milk mushrooms get into it, and then again along with them. This is very important when it comes not only to health, but also to life.

Recipe for properly salting milk mushrooms using the hot method

Cooking time

calorie content per 100 grams

How to cook:

Tip: To make the mushrooms slightly spicy, add horseradish leaves.

Hot salting of milk mushrooms in jars

We'll show you how to make your salted milk mushrooms special by rolling them into jars. All this thanks to some additional ingredients in the form of horseradish leaves, currant leaves and cherry leaves. You should definitely try this!

How long is it - 5 hours and 10 minutes.

What is the calorie content - 11 calories.

How to cook:

1. Peel the mushrooms as much as possible by hand, then place them in a bowl and cover with cool water;
2. Leave them in this state for several hours. For example, if you fill it in the morning, then after lunch you can continue working;
3. When time has passed, we advise you to tackle each load separately. It is necessary to rinse each of them separately with running water to get rid of sand and soil;
4. It is advisable to chop large mushrooms a little, because it is important that they are convenient to eat later;
5. During this time, by the way, you can start making brine, namely, place a saucepan on the stove;
6. Pour water into it, add laurel leaves, salt, cherry leaves, horseradish and currants;
7. Place dill there along with cloves;
8. When it all starts to boil, add milk mushrooms and cook them for thirty minutes;
9. As time passes, the mushrooms will sink and the brine will become clear;
10. Take them out to cool. Can be placed on a tray in one layer to achieve the goal faster;
11. While the milk mushrooms are cooling, we suggest boiling the lids and sterilizing the jars;
12. Peel the garlic, cut into slices;
13. Distribute black pepper and garlic among jars;
14. Next, compact the milk mushrooms and fill them with strained brine (without leaves, cloves and dill);
15. Screw on the lids and let the mushrooms sit for 25 days.

Tip: the longer the mushrooms sit, the tastier they will be. Minimum - 25 days, and preferably several months.

Quick hot salting of mushrooms

If you are one of those people who constantly don’t have time, have a lot of work, or simply have little desire to do bookmarks, we advise you to follow this recipe, because we have ready-made quick-salted milk mushrooms.

How long is it - 1 hour and 20 minutes.

What is the calorie content - 8 calories.

How to cook:

1. Rinse each mushroom thoroughly, wash it from sand, dirt and soil;
2. If there are large “individuals”, cut them into several pieces so that it is convenient to stick them on a fork and generally eat them;
3. Pour them into a saucepan, add water and salt;
4. Boil for twenty minutes - this is necessary in order to completely boil out all the harm and dirt from the food and, of course, to boil it;
5. While the milk mushrooms are boiling, prepare a brine from the amount of water and salt indicated in the list of required ingredients;
6. So, in addition to water and salt, you should place black pepper and bay leaves in a saucepan;
7. When the brine boils, add the mushrooms to it and cook for another ten minutes;
8. After time, add dill and garlic;
9. By the way, don’t forget to peel the garlic first, remove the dry ends with a sharp knife and cut each clove into slices of the same thickness;
10. Stir, close the container with a lid and let the mushrooms cool completely;
11. When the milk mushrooms have cooled, bring them to a boil again, but this time immediately pour them into previously prepared jars;
12. Roll up the jars with lids and cool the snack under blankets upside down.

Tip: instead of blankets, you can use warm jackets, sweaters and even towels.

Ambassador of black milk mushrooms

Do you prefer black milk mushrooms? Let's roll them up then. Do not forget that we will be salting hot, so you will have to wait longer than usual for the result.

How long is it - 3 hours and 50 minutes.

What is the calorie content - 10 calories.

How to cook:

1. First you need to clean all the mushrooms from sand, dirt and soil;
2. After this, rinse them with running water until they are perfectly clean - it is important here that the stream of water is not too thick and does not damage the mushrooms;
3. Place the milk mushrooms in a bowl, cover with cold water and leave for three hours;
4. After this, rinse them again with running water and set aside;
5. Pour most of the water into a large saucepan, add salt and place it on the stove;
6. Bring to a boil and then add mushrooms;
7. Boil them for twenty minutes, remembering to skim the foam from the surface of the water;
8. Pour a smaller part of the water and the second part of the salt into another saucepan;
9. There are also laurel leaves, black pepper, cloves and allspice;
10. Stir and bring to a boil, then add dill and remove container from heat;
11. Drain the boiled mushrooms in a colander and let them drain;
12. When the mushrooms have drained, place them in jars, fill with brine and roll up the lids. If the brine has cooled by this time, bring it to a boil again;
13. You will have to wait about a month for the mushrooms to be ready.

Tip: to get spicy mushrooms, we recommend adding a chili pod, a few cloves of garlic or a lot of black peas to the mushrooms.

Hot pickling of milk mushrooms with vinegar

A real mushroom roll. We present to you a recipe for salted milk mushrooms with vinegar. Again, a recipe for those who love traditional preparation methods.

How long is it - 4 hours and 20 minutes.

What is the calorie content - 14 calories.

How to cook:

1. Clean the mushrooms from soil, twigs, leaves and other dirt;
2. Rinse them with running water, and then, if possible, soak them for at least half an hour, and preferably for several hours. To do this, place the mushrooms in a bowl and cover them with water. That's all, let them soak;
3. When the milk mushrooms are soaked, drain them in a colander and leave;
4. Pour water into a saucepan, add cinnamon, bay leaves, salt, allspice, cloves and citric acid, put the container on the fire;
5. Cut the mushrooms into small slices and place in a container with spices;
6. Place it on the stove and bring to a boil;
7. At this moment, foam will probably appear on the surface and must be removed with a spoon or slotted spoon;
8. Next, cook the milk mushrooms for about twenty minutes;
9. At the end of cooking, they should sink to the bottom, and the brine should become transparent;
10. At this point, you can pour in vinegar and stir;
11. Pour the brine with mushrooms into pre-prepared jars;
12. Place them in a saucepan, add water and boil for half an hour, no more;
13. Roll up the lids and put them “under the fur coat”.

Advice: you can use not only vinegar, but also its essence, but then you will have to dilute it with water, otherwise the preparation can cause serious harm to health.

To get a spicy mushroom flavor, add a hot pepper to each jar. It could be chili, cayenne pepper, jalapeno. You can also add a lot of garlic or black peas.

Not only blankets can be used as a “fur coat”. These can be any bulky and preferably warm things in which you can wrap the jars: sweaters, jackets, towels, etc.

Not everyone likes salted milk mushrooms, but we strongly recommend that fans of this type of bookmark try all our recipes. If you are not a fan, make at least one jar. We assure you that you will not be able to stop, because it is incredibly delicious!

Calorie content and characteristics of the components present in black milk mushrooms. The healing effect on the body and contraindications to mushrooms. What dishes are prepared from nigella?

The content of the article:

Black milk mushroom is a mushroom that belongs to the genus Mlechnikov, family Russula and is conditionally edible. The “headdress” can reach 7-20 cm in diameter, flat, slightly depressed in the middle, the edges are folded inward. If the weather is humid, the cap becomes slimy and sticky. The leg has a “height” of 3-8 cm, and a diameter of 1.5-3 cm, tapering towards the bottom. Both the stem and the cap are the same in color: light brown or dark brown. Nigella prefer birch or mixed forests; they grow in large groups everywhere: in grass and moss, near roads, in bright places in many European countries.

Composition and calorie content of nigella

The energy value of nigella is small, but in their composition they contain vitamins necessary for humans.

The calorie content of nigella is 9.1 kcal per 100 grams of product, of which:

• Proteins - 1.5 g;
• Fats - 0.3 g;
• Carbohydrates - 0.1 g;
• Dietary fiber - 0 g;
• Water - 0 g;
• Ash - 0 g.

Vitamin composition of nigella per 100 g:

• Vitamin B1, thiamine - 0.17 mg;
• Vitamin B2, riboflavin - 0.37 mg;
• Vitamin B6, pyridoxine - 0.07 mg;
• Vitamin B9, folate - 30 mcg;
• Vitamin C, ascorbic acid - 2 mg;
• Vitamin RR, NE - 2.449 mg;
• Niacin - 2.22 mg.

Beneficial properties of black milk mushrooms

Thanks to the vitamins they contain, nigella provides considerable assistance to the human body.

Let us give a detailed description of the healing effects and benefits of black milk mushroom:

1. Strengthens immunity. Nigella contains vitamin C, which is responsible for normalizing the functioning of the immune system.
2. Calms the nervous system. This happens thanks to vitamin B, which improves mood and relieves various psychoses and mood swings.
3. Replenishes vitamin reserves. For this reason, black milk mushrooms are recommended to be eaten if you have vitamin deficiencies.
4. Treats diseases of the digestive system. This happens thanks to the vitamins contained in these mushrooms.
5. Helps in the fight against excess weight. This is possible thanks to vegetable fats (30%) and easily digestible proteins (66%) that are part of nigella.
6. Good for diabetics. The caps of black milk mushrooms contain only 4.2% sugar, so these mushrooms will not harm people with similar problems.
7. Helps with exhaustion of the body. Nigella is especially useful after complex diseases, when it is necessary to normalize the functioning of all body systems, and also requires enhanced nutrition.
8. Prevention of liver diseases. Black milk mushrooms provide preventive care if there are diseases of this organ.
9. Rejuvenates the body. Vitamin D in these mushrooms maintains the beauty of skin and hair.
10. Useful for pregnant women. Vitamins PP, B1, B2 and B6, as well as folic acid, are valuable components of nigella. They can replenish the required amount of vitamins per day.
11. Preventing kidney disease. By consuming nigella, we thereby prevent the development of kidney stones.

Harm and contraindications to the use of nigella

Any mushrooms have a number of contraindications and restrictions for consumption; not all people, for one reason or another related to health, can eat them. Chernushki are no exception.

• For children. When introducing mushrooms into the diet, we are dealing with “heavy” foods or delicacies, without which the child’s body will only benefit.
• Patients with stomach diseases. If you have problems of this nature, it is better to do without mushrooms, which are difficult to digest.
• People with allergic reactions. An allergy can occur to any fruit, vegetable or mushroom, so those who suffer from such undesirable manifestations should not indulge themselves in nigella.

It should be remembered that black milk mushrooms can cause severe poisoning if improperly prepared, and also if the mushrooms were collected in environmentally polluted areas and absorbed radiation and various toxic substances.

Recipes for dishes with black milk mushrooms

Among mushroom lovers, nigella is considered a delicacy due to its excellent taste. They can be boiled and pickled, and they are also suitable for pickling. They make a wonderful filling for pies and pancakes, and are used as an ingredient for dumplings and pizza. But in order to remove the bitterness from nigella, you need to soak them for a long time, often changing the water, or treat them with heat for a long time.

Recipes with nigella or black milk mushrooms:

1. Cold salting of nigella. Soak the mushrooms, after which you need to drain them in a colander. It is preferable to salt nigella in wooden barrels or glass jars. For pickling, in addition to mushrooms, water and salt, we will also need spices: horseradish, bay leaf, garlic, dill, cloves. Don't forget currant and cherry leaves. Place the spices at the bottom of the container, and then the mushrooms, caps down, sprinkle them with salt. For 1 kg of nigella, take approximately 40-50 g of salt. We put oppression on top. These mushrooms can be consumed after 45 days, by which time they will have acquired a pleasant raspberry-burgundy color.
2. Hot salting of nigella. We wash the mushrooms. Boil for 15-20 minutes in brackish water. Strain off the liquid. Prepare the brine: take 1.5-2 tbsp for 1 liter of water. l. salt, bay leaf and peppercorns. Place the nigella into the boiling brine and cook for another 15 minutes. Remove from heat and add garlic and horseradish. In the same pan we make oppression. We keep it for 6 days in a cool place, and then put it in a sterile container. Fill with brine, add a few drops of vegetable oil and seal the jars. After 20 days, the product can be served.
3. Pickled nigella in the classic way. Ingredients: 2 kg of mushrooms, water (1 l), salt (40 g), sugar (30 g), 9% vinegar (30 ml), 5-6 pieces of cloves, black and allspice. Soak the mushrooms for 24 hours, changing the water 3 times. Boil nigella for 30 minutes in brackish water, which then needs to be filtered. Prepare the brine: water + salt + sugar + spices. Place the mushrooms in boiling brine and cook for 15 minutes. Add vinegar and boil for another 5 minutes. Place in jars that must first be sterilized, seal, and wrap until cool. Garlic and vegetable oil will not spoil our mushrooms, but they need to be added when serving.
4. Marinated nigella with onions and carrots. To prepare this dish, we already have 1 kg of boiled nigella. In addition, 70-80 g of onions, 100 g of carrots, 1 liter of water, 30 g of sugar and 10 g of salt. There is no way to prepare these nigella without 3 cloves, 3 bay leaves, black and allspice - 5 peas each, 2 g of citric acid and 50 ml of 9% vinegar. First, coarsely grate the carrots and cut the onion into half rings. Then boil the vegetables in marinade water until they become soft. There we put bay leaf, cloves, allspice and black pepper, salt and sugar and boil for 2 minutes. Add nigella to the boiling marinade, to which vinegar and citric acid have been added. Cook them for 15 minutes, put them in jars, sterilized, of course. Fill with marinade. Seal and wrap until cool. Don't forget to add vegetable oil.
5. Simple salad with nigella. We take the components in any ratio or according to our taste. So, we will need the following products: salted milk mushrooms, eggs, potatoes, onions and sour cream. First, boil hard-boiled eggs and jacket potatoes. We clean them and cut them at our discretion. We also chop the salted mushrooms. Mix the products and season with sour cream. Eat and enjoy this simple but delicious salad!
6. Salad with milk mushrooms and sour cream. The ingredients for preparing this simple but tasty salad are too few, but despite this, it turns out delicious. We will need 700 g of salted mushrooms, 3-4 cloves of garlic and 4 tablespoons of sour cream. Cut the nigella into squares. We crush the garlic with a garlic clove. Mix these two products and season with sour cream. Unexpected guests are on the doorstep, and we have an unusual salad. Help yourself to your health!
7. Fried nigella or black milk mushrooms. The first step is to thoroughly soak the mushrooms. Then we boil them in brackish water, and after 30 minutes the liquid should be strained. We will fry the nigella in a deep frying pan in vegetable oil. If the mushrooms are large, it is advisable to cut them equally. So, we send the milk mushrooms to the frying pan, and the frying process has begun. Chopped onions should be added to the mushrooms; the amount depends on the preferences of the person preparing the dish. More onions mean softer mushrooms. When the liquid leaves the dish, add sour cream, salt and dill and simmer under the lid for another 15 minutes. This dish is eaten both hot and cold.
8. Salted nigella soup. Ingredients: 200 g nigella, 2-3 potatoes, 2 eggs, onions and carrots - 1 pc. Add salt and pepper to taste, as well as herbs, take vegetable oil in the amount of 2-3 tbsp. l. We wash the vegetables, which then need to be cut into small pieces. Boil the potatoes until tender, fry the onions and carrots immediately, and then add chopped salted mushrooms to the vegetables and simmer the food for 5-10 minutes. Place the roast in the pan with the potatoes and continue cooking for about five minutes. This soup needs to be salted at the end of cooking so as not to over-salt, because our mushrooms are already salted. Beat the eggs, which should be added to our dish along with herbs and pepper. Let the soup brew for 10 minutes. Bon appetit!
9. Salted nigella sauce. We will need: 700 g salted mushrooms, sour cream (3 tbsp), flour (3 tbsp) and 2 onions. First you need to peel, chop and fry the onion in oil. Then add chopped nigella to it and boil for 10 minutes. Add sour cream and bring the entire sauce mixture to a boil. Add flour diluted with water and bring to a boil again. You can add a little butter at the end of preparing the sauce. Perfect with hot potatoes.
10. Vinaigrette with salted nigella. Let's take carrots and beets - 1 each, 3 potatoes, 3 pickled cucumbers. In addition, you will need green peas - half a jar, onions - 0.5 pcs., vegetable oil in the amount of 2 tbsp. l., add ground pepper to taste. The main ingredient is 200 g of salted nigella. Mushrooms will give the dish an unusual and refined taste. First we cook the vegetables, which should then be peeled and chopped. We also chop the mushrooms. Mix the ingredients. After adding peas and peppers, season the vinaigrette with vegetable oil.
11. Pizza with salty nigella. Prepare the dough from ingredients such as cottage cheese (130 g), vegetable oil (3 tbsp), egg (1 pc.), flour (200 g), sugar (0.5 tbsp) and baking powder for at your own discretion. We will fill the pizza with salted black milk mushrooms, add onions and cheese, and grease with mayonnaise. First you need to knead the dough from the indicated products and roll it into small circles. Then grease the pizza bases with mayonnaise, add chopped mushrooms and chopped onions. Then sprinkle with grated cheese. Bake in the oven until golden brown. A delicious dish with a unique taste is liked by many food lovers.

The black milk mushroom, a “relative” of the white milk mushroom, is also popularly called gypsy, blackhead, and pigtail. These and other names arose because of its dark cap. Young nigellas “wear” beige or olive “headdresses”, but with age the hats darken.

When going mushroom hunting, you need to be very careful not to confuse the mushroom we are considering with ordinary milkweeds, which are poisonous. A distinctive feature of this representative of the mushroom kingdom, unsuitable for food, is its strong spicy smell. The aroma from milkweeds is pleasant, but you don’t need to eat them. Although some mushroom pickers consume them dried as spices.

Black milk mushrooms are classified as conditionally edible mushrooms because of their milky juice, which appears in the place where they are cut and makes the flesh bitter. This bitterness can be partially removed by soaking or boiling.

Some sources say that nigella contains the mutagen nekatorin in the amount of 3-20 ml per 1 kg of mushrooms. After boiling the mushrooms, this substance, which is not at all useful, remains approximately 25% of the initial amount. It is precisely because of this that black milk mushrooms are considered inedible in some reference books, and since the end of the 20th century - poisonous. Although indigestion or vomiting is the result of “unsuccessful” consumption of these mushrooms, despite this, nigella is considered a mushroom that is harmful to the body.

In Russia and Ukraine, black milk mushroom is one of the most popular mushrooms. Many people really love its incomparable taste, most often in salted form, and therefore go mushroom hunting, starting in July and ending in late autumn. It should be noted that nigellas love light, so they can be found on light edges and along paths. And, having found a whole family of mushrooms, you can fill more than one basket with them.

Watch a video about black milk mushrooms:

So, black milk mushroom or nigella, being a conditionally edible mushroom, has many useful properties, provided it is properly prepared and collected in environmentally friendly places. Aren't there a lot of conditions? Maybe too much. To exclude them, collect nigella yourself and in the “right” places. And it’s better to cook it yourself, adhering to the processing rules. Like this. Collect it yourself, cook it yourself and be healthy!

All those who like to harvest black milk mushrooms for the winter should remember that, due to some features, these mushrooms require special treatment. Due to the bitterness contained in the fruit bodies, you must carefully follow the rules of primary processing: cleaning from dirt, scraping the skin from the caps, soaking for up to 5 days with constant replacement of water (3-4 times a day), as well as boiling in 2 waters 15-20 min.

To prepare black milk mushrooms for the winter using the hot pickling method, it is necessary to separately use heat treatment for the fruiting bodies. At home, the hot salting process is considered the most popular, since the readiness of the snack can be checked after 2-3 weeks.

• Prepared black milk mushrooms – 6 kg;
• Salt – 320 g;
• Dill greens – 3-4 bunches;
• Fresh currant leaves;
• Garlic – 10-12 cloves (or to taste);
• Bay leaf and cloves – 6 pcs each;
• Boiled water (cold) – 5 tbsp.;
• Black and white allspice - 20-25 peas each.

Using a step-by-step recipe with photos, black milk mushrooms prepared for the winter will certainly delight you with their taste and aroma.

Wash the dill, lightly dry and chop finely, grate the garlic on a fine grater or cut into thin slices. Place a “cushion” of clean, dry currant leaves on the bottom of the dish. Sprinkle with 50 g of salt and add some dill, bay leaves, cloves and garlic.

Distribute all the soaked and boiled mushrooms into several layers, sprinkling each layer with salt and spices mentioned in the list of products.

Pour water, cover the workpiece with clean gauze or a cloth napkin. Press down with a plate or any other surface to remove air “pockets”. The fruiting bodies must be kept under pressure, so a load should be placed on the plane - a 3-liter bottle of water or sand. Take the workpiece to the basement for further salting.

Check the contents from time to time for the presence of liquid. If there is not enough of it, then you need to fill the missing amount with cold boiled water.

Preparing black milk mushrooms for the winter: cold pickling recipe

This recipe for preparing black milk mushrooms for the winter is not in such high demand, since the process of pickling mushrooms takes up to 2 months.

The reason for such a long preparation is that the milk mushrooms are not boiled, but only soaked for 5 days. But, despite this, the finished fruiting bodies are very tasty, crispy and aromatic.

• Black milk mushrooms – 7 kg;
• Salt – 350-370 g;
• Dried dill – 2 tbsp. l.;
• Currant/cherry twigs and leaves;
• Dried bay leaf – 10 pcs.;
• Carnation buds – 7-9 pcs.;
• Black peppercorns – 25-30 pcs.

How to prepare black milk mushrooms for the winter by cold salting?

1. The twigs and leaves of currants and/or cherries are thoroughly washed and wiped dry.
2. Cover the bottom of a dish that meets the requirements for salting with them and add 40-50 g of salt.
3. Having taken advantage of the initial processing (cleaning, soaking), the mushrooms are placed with their caps down on a “cushion” of leaves and salt, making a layer of about 6 cm.
4. Each layer is sprinkled with salt and all the spices - pepper, bay leaf, dried dill and cloves.
5. When all the ingredients are over, the mass is covered with fresh leaves and pressed down with any plane, placing a load on top.
6. After a few days, the workpiece is checked for the presence of brine; it should completely cover the milk mushrooms.
7. If desired, you can add a new portion of mushrooms and spices, as the fruiting bodies settle, freeing up space in the dish.
8. After 45-55 days, the workpiece can be served.

How to cook black milk mushrooms in jars for the winter: step-by-step description

You can pickle black milk mushrooms in jars for the winter. This is very beneficial when you don’t have the appropriate pickling utensils at hand.

• Milk mushrooms (soak and boil) – 4 kg;
• Salt – 200 g;
• Bay leaf and cloves – 5 pcs each;
• Dried dill – 3 tsp;
• Fresh dill – 1 medium-sized bunch;
• Grated horseradish root – 50 g (or to taste);
• Mixture of peppercorns – 15-20 pcs.;
• Boiled water (cold);
• Currant/cherry/grape leaves.

Preparing black milk mushrooms for the winter will not be difficult if you follow the step-by-step description.

1. Wash and dry fresh leaves, chop fresh dill.
2. In a common container, combine all ingredients except fresh leaves and mix with your hands.
3. Pour in 3 tbsp. water and set aside for several hours, but do not forget to stir the contents periodically.
4. Meanwhile, place fresh leaves in the bottom of each glass jar. Important: the jars must first be boiled and then dried.
5. Distribute the infused appetizer into jars and pour the remaining brine.
6. Cover with nylon lids and take to the basement for further salting for 20 days.

Black milk mushrooms for the winter: a recipe for classic mushroom preparation

The classic recipe for cooking black milk mushrooms allows you to marinate a delicious winter snack for holiday feasts and more. In addition, such mushrooms can become the basis for many salads.

• Main product – 3 kg;
• Purified water – 1 l;
• Salt – 3 tsp;
• Granulated sugar – 5 tsp;
• Bay leaf and dried cloves - 3 pcs each;
• Vegetable oil – 7 tbsp. l.;
• Garlic – 4 cloves;
• Vinegar 9% – 5 tbsp. l.;
• Black pepper grains – 20 pcs.

Harvesting black milk mushrooms for the winter is done as follows:

1. Having cleaned, soaked and boiled the milk mushrooms, put them aside, and in the meantime prepare the marinade.
2. Separately, in a saucepan with water, combine salt, sugar, vinegar, oil and other spices, including garlic, which must be passed through a press or simply chopped.
3. Boil the marinade over low heat until the salt and sugar crystals dissolve, and then immerse the fruiting bodies there.
4. Boil for 5-10 minutes and roll into sterilized jars. You can close it with nylon lids, but in any case, the workpiece must cool completely before sending it to the basement.

How to ferment black milk mushrooms for the winter

Black milk mushrooms can be fermented for the winter. To do this, it is proposed to add whey, which will make the fruiting bodies elastic, appetizing and aromatic.

• Milk mushrooms (peeled, soaked, boiled) – 7 kg;
• Currant or raspberry branches - 6-7 pcs.;
• Salt – 320 g;
• Sugar – 3 tbsp. l.;
• Whey – 1 tbsp.;
• Parsley and dill - 1 bunch each;
• Horseradish root – 1 pc.;
• Garlic – 10 cloves.

To ferment black milk mushrooms for the winter, use a recipe that describes this process in detail.

Greetings, my dears!

Today we will learn how to salt milk mushrooms for the winter. After all, how nice it is to crunch on mushrooms at the festive table, especially on New Year, which is just around the corner (only four months left!).

By the way, in ancient times in Rus', milk mushrooms were called the “king of mushrooms”, since it was the only one of all that was salted. In European countries, on the contrary, to this day milk mushrooms are considered inedible, so they do not eat them even in salted form.

For pickling, mainly the white representative of this mushroom is used. When in the forest, you will recognize real white milk mushrooms by their milky or slightly yellowish cap. However, in our article you will find a very tasty recipe for pickling black milk mushrooms. So get creative and enjoy the fruits of your labor! Happy cooking to you!

Mushrooms prepared according to this recipe turn out incredibly crispy and appetizing. It’s especially nice to serve them to the table with onions and vegetable oil.

Ingredients:

• Milk mushrooms
• Garlic
• Dill or fennel seeds

Clean and soak the mushrooms in a bowl of water. We insist for a day. Drain the water several times to remove the bitterness.

We place a pressure plate in the form of a plate so that the milk mushrooms are completely immersed in water.

After a day, use a brush to remove the remaining dirt from the mushrooms and transfer them to a clean container.

Fill with water so that the milk mushrooms are completely immersed in water. We put it on fire.

Immediately after boiling, check the time and boil the mushrooms for no more than five minutes! Otherwise they won't turn out crispy.

Using a slotted spoon, remove the milk mushrooms from the pan and transfer them to another container.

Sprinkle the first layer of mushrooms with salt.

Place under a press and leave for two days at room temperature, remembering to periodically check the mushrooms.

We remove the oppression.

We begin to place the milk mushrooms in the jar, not forgetting to flavor each layer with garlic and dill. We repeat the procedure until the jar is full.

We pierce the mushrooms at the walls of the jar with a knife several times so that excess air does not form and the brine penetrates downwards.

Sprinkle the remaining garlic and fennel seeds on top.

Fill the jar to the brim with boiled, salted and cold water. Close with a nylon lid. We put the milk mushrooms in the refrigerator for storage for a month. After that you can eat, bon appetit!

How to pickle raw mushrooms (milk mushrooms) in a hot way - a simple winter recipe in jars

Well, you just get very tasty mushrooms if you cook them using this technology. The main thing is not to spare salt and water for them!

Prepare 2 buckets of milk mushrooms:

• 6 liters of water
• 18 tablespoons salt (heaped)
• Bay leaf
• black peppercorns

Cooking method in stages:

Rinse the milk mushrooms thoroughly.

Place them in clean containers.

Fill with water and put on fire to cook.

Bring to a boil and immediately skim off the foam.

Reduce heat and cook for another 5 minutes.

Drain the water through a colander. While the milk mushrooms cool slightly, prepare the brine: pour water into a pan, add salt at the rate of 3 tablespoons per 1 liter of liquid. Bring to a boil and turn off.

Place one bay leaf and a third of a teaspoon of black pepper in the bottom of each pre-washed jar.

Place the mushrooms loosely among the jars.

Pour hot brine and close the jars with nylon lids. Put our preparations in a cool place and after 40 days enjoy their incomparable taste.

Tip: be sure to check that the jars are filled to the brim with brine, otherwise the mushrooms will darken!

Proper hot salting of dry milk mushrooms for the winter

This recipe will provide you with a delicious mushroom appetizer for your holiday table. The guests will be delighted, you'll see!

We will need:

• dry milk mushrooms
• horseradish leaf
• raspberry leaf
• cherry leaf
• oak leaf
• 2 dill umbrellas
• Bay leaf
• carnation
• allspice

Cooking method in stages:

Soak for 6-7 days, changing the water three times a day.

Place on the fire, bring to a boil and simmer over low heat for 15-20 minutes.

Drain the water through a colander and leave the mushrooms to cool for 30 minutes.

Place bay leaf, allspice, cloves, garlic and a couple of pinches of salt on the bottom of the pickling container.

We will also add a couple of cherry leaves and one leaf each of raspberry, horseradish, oak, as well as a dill umbrella.

We lay out the first layer of mushrooms, sprinkle them with a pinch of salt and again lay out the same spices and seasonings as for the first layer.

After laying the last layer, cover the milk mushrooms with leaves.

Cover the container with mushrooms with gauze and put on the press. We put the container in the cellar or refrigerator for 3-4 weeks. Be sure to make sure there is brine in the mushrooms, otherwise they will spoil!

If you don’t want to store milk mushrooms in such a container for a whole month, you can put them in jars and add salted water to each of them.

How to salt milk mushrooms quickly and simply not for the winter?

I really like this recipe because you can eat these mushrooms in just 5 days. I don’t like the cold method of salting milk mushrooms for several reasons. Firstly, you have to wait a long time, and secondly, the risk of poisoning from them increases.

Take the following ingredients:

• Milk mushrooms
• Garlic
• Black peppercorns
• Bay leaf

Cooking method in stages:

Wash and soak the mushrooms for a day, changing the water two or three times during this time.

Place the milk mushrooms in a saucepan with slightly salted water, place on the stove, wait until it boils and then cook over the heat for 20-30 minutes.

Cool the mushrooms until warm.

Prepare garlic, black peppercorns, bay leaf and salt.

Salt each mushroom and place it in a container with the cap down.

Place garlic, bay leaf and pepper on each layer of milk mushrooms.

Place pressure and put the mushrooms in the refrigerator. After 5 days you can enjoy the ready-made salted milk mushrooms, bon appetit!

A recipe for how to pickle black milk mushrooms in a hot way (in brine)

Most often, porcini mushrooms are used for pickling. However, Black is no worse. Especially if you know how to cook them correctly. So try it, for good health!

Prepare:

• Black milk mushrooms
• Dill umbrellas
• Bay leaf
• Garlic
• Peppercorns

Cooking method in stages:

Clean the mushrooms and scrape their stems. Fill with water.

Soak for 24 hours, remembering to change the water for the black milk mushrooms a couple of times.

The next day, drain the water and rinse the mushrooms.

Fill the pan with milk mushrooms with water and put on fire.

After boiling, remove the foam, add bay leaf, peppercorns, 2 tablespoons of salt for each kilogram of mushrooms and cook them over medium heat for 40-45 minutes.

Drain the water through a colander and leave the mushrooms to cool.

Place dill and garlic at the bottom of the jar.

Place a layer of mushrooms and add salt at the rate of 1 tablespoon for every kilogram of milk mushrooms.

Add dill and garlic to each layer of mushrooms.

Cover the top with gauze, place the press and leave in a cool place for 2 weeks.

How to pickle white milk mushrooms for the winter in jars in a cold way - the right recipe at home

My grandmother knows this method. Moreover, her milk mushrooms always turned out very tasty and aromatic. If you want to try it, please come to the table!

Ingredients:

• White milk mushrooms
• Garlic
• Allspice
• Black peppercorns

Cooking method in stages:

Soak the mushrooms for 2-3 days in cold water, changing the liquid 3-4 times a day.

We thoroughly wash each mushroom with a dishwashing sponge.

At the bottom of the pan we place chopped garlic cloves, allspice and black peppercorns, as well as salt at the rate of 1 heaped tablespoon per 1 kg of mushrooms.

Place the mushrooms caps down.

Sprinkle each layer with garlic and pepper.

When the container is 2/3 full, be sure to press down so that the mushrooms release their juice. Cover it all with a clean towel and refrigerate. After 1 - 1.5 months, the salted white milk mushrooms are ready! Bon appetit!

Preparing salted milk mushrooms using cold brine

This recipe was taught to me by a mushroom picker I know, who practically never leaves the forest in the fall. After all, the end of August - beginning of September is the hottest time for collecting milk mushrooms.

Take for 1 kg of mushrooms:

• 40 g salt
• bunch of dill
• 1 PC. bay leaf
• horseradish root
• 5-6 cloves of garlic
• pepper - to taste

Cooking method in stages:

Clean and slice the mushrooms.

Place them in a saucepan, pores side up.

For three days, soak the milk mushrooms in a saucepan with pressure, changing the water 2-3 times a day.

Crush dry bay leaf into a cup, chop garlic cloves and horseradish root.

Add salt and dill.

Add the ground pepper mixture.

Mix everything well.

Pour the spice mixture into the bottom of the jar and add the mushrooms. Do everything in layers.

Press down the milk mushrooms to make them tighter.

In this form, the jar must be placed in the refrigerator. In 30-40 days they will be ready!

Attention: if you tightly close a jar of mushrooms, botulism may begin to develop in it. Such milk mushrooms will be dangerous to eat, so do not close the container!

Video with a recipe for salting milk mushrooms at home for the winter (very tasty!)

To make the mushrooms crispy and tasty, you need to salt them cold. However, many are afraid to do this because of the risk of contracting botulism, because milk mushrooms are considered conditionally edible mushrooms.

Therefore, if you are so worried about your health, but at the same time do not want to give up pickled milk mushrooms, prepare them according to this recipe. For it, in addition to mushrooms, you will need salt, sugar, spices and vinegar, which is known for its disinfecting and neutralizing properties. Bon appetit!

Do you have a favorite recipe for salted milk mushrooms? If yes, I will be glad if you share your experience in the comments. See you again on the blog!

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