How delicious to pickle black milk mushrooms in a cold way. How to salt black milk mushrooms in a hot way? And what's next

• Black milk mushrooms
• Black peppercorns
• Bay leaf
• Garlic

The black mushroom is a mushroom that belongs to the subspecies of the usual milk mushroom, it grows on short legs, and the cap is slightly depressed in the middle, and slightly rounded at the edges. The hat is dark purple to black in color. Picking these mushrooms is a real pleasure. IN good year you can collect a large number of them. Most often, this fungus is found in felled forests, in fallen trees and in clearings near spruces.

Black milk mushrooms have their own special specific flavor, uncharacteristic for other subspecies of milk mushrooms, so they must be salted separately, and not with the rest of the mushrooms. This taste is explained by the fact that black milk mushrooms contain bitter milk, which easily comes out when the mushrooms are soaked. Therefore, before cooking black milk mushrooms, they need to be soaked well in cold water, changing it twice a day.

Milk mushrooms, like any type of mushroom, can be salted, pickled, fried, boiled, stewed, etc. In order to salt the milk mushrooms, you need to wash them thoroughly, fold them into a wide basin, salt and cook. After that, the mushrooms must be drained into a colander so that the water is glass, and the mushrooms themselves cool down. Favorite greens must be washed, chopped, peeled and chopped garlic. At the bottom of the dish in which the mushrooms will be salted, put greens, on it - a layer of mushrooms.

Sprinkle with garlic, salt (about two tablespoons). Put a layer of greens and chopped garlic on the mushrooms again, then again mushrooms, salt, sprinkle everything with herbs and garlic, and so on, until the dishes are filled. Cover with gauze and put a plate with oppression on it. After a couple of days, gently mix the mushrooms with a spoon and put them under oppression again. Arrange the ready-made mushrooms in clean jars and store in the cold.

If you have a black milk mushroom, you can find out how to make a mushroom hodgepodge from it in any culinary reference. To do this, you need to take mushrooms - 400 grams, two onions, pickled cucumber, parsley root, two tomatoes, olives, a couple of slices of lemon, salt, pepper, bay leaf, herbs, butter, sour cream and pre-cooked mushroom broth.

Pickled cucumber, peeled from seeds and skin, must be cut and simmered in the broth for several minutes. Cut the mushrooms, onions and herbs into strips, fry, put in the broth, which has boiled, and continue to cook for 10 minutes. Then add cucumber, chopped tomatoes, olives, any spices to the mushrooms and cook for a couple of minutes. This hodgepodge should be served with a slice of lemon without zest, while adding sour cream and chopped herbs.

Black lump. How to cook? Black milk mushrooms Salt Black peppercorns Bay leaf Garlic Black milk mushrooms are a mushroom that belongs to a subspecies of common

Black Milk: Ways to Prepare and Remove Toxins

Black mushrooms are conditionally edible mushrooms. In some food reference books, it is not even recommended for food, however, it has been proven that when boiled and salted, a maximum of a quarter of harmful substances remain in these mushrooms that do not provoke food poisoning. It will take a very long time to prepare the black milk mushroom. It is a long process, but the result is worth it. Salted lump has a special taste that will help satisfy hunger in the long winter.

Black milk mushroom: description of the mushroom

Skillful cooks consider black lump as a delicacy. This mushroom has a sophisticated taste when salted. The main problem is that it is very easy to confuse this mushroom with its poisonous and life-threatening cousins. To prevent this from happening, observe common precautions.

Very often, black milk mushrooms grow next to pig mushrooms. They are somewhat similar, although it will not be difficult for an experienced mushroom picker to distinguish poisonous from edible.

It is important to remember a few simple points in order to distinguish a black lump from dangerous fellows in the forest:

• The load will always have light plates;
• The plates are evenly attached to the stem;
• Most often it grows straight.

In addition to its special taste, black milk mushroom is rich in B vitamins. In addition, it is very popular with vegetarians, as it contains a large amount of protein. For a long time in Russia, they did not eat any other mushrooms, except for milk mushrooms, considering it unconditionally the best. In Siberia, and now it is the most useful of all types.

The most important thing when preparing milk mushrooms is to get rid of the bitterness. That is why it is considered conditionally edible, since it becomes fit for human consumption only after the bitterness leaves it.

How to salt chernushki correctly

First of all, you need to soak the black milk mushrooms. This is a prerequisite. This procedure usually takes three days.

Rinse the harvested crop and then place in cold water. It needs to be changed three times a day in order to quickly get rid of dissolved harmful substances.

Do not forget that milk mushrooms contain milk juice that is dangerous to health. After the soaking procedure, hazardous substances go away, although there is still debate that some of them still remain and enter the body.

First of all, you need to soak the black milk mushrooms.

After a few days, the pungent taste will disappear, but it will be possible to completely get rid of it only a month and a half after salting in jars. After the water drains and the product dries out, you can start, in fact, the salting procedure.

Hot and cold salting of black mushrooms

You will need the following ingredients:

• The mushrooms themselves;
• Salt at the rate of 50 grams per kilogram of mushrooms;
• Allspice peas;
• Horseradish root;
• Bay leaf optional.

Please note that garlic is not recommended. A very unpleasant smell arises from it. After soaking, it is recommended to rinse the mushrooms again.

1. Put mushrooms in jars in layers;
2. Between them, make a layer of pepper powder, salt, horseradish and bay leaf;
3. After completing the procedure, put the gauze on top, folding it in half;
4. Pay attention to the lack of free space between the product and the jar lids;
5. After that, the jars are placed in a very cold place for forty days;
6. The pungent taste will disappear after about 40 days;
7. After a month and a half, check the product for taste;
8. If they are ready to eat, then you can now add garlic or vegetable oil and use as a main course at the festive table.

This is the so-called cold method of pickling black milk mushrooms. There is an alternative method.

Hot way

The hot method involves a more traditional approach to preservation and will help salt the food much faster.

Mushrooms naturally need to be peeled and rinsed. Next, it is important to strictly follow the points of the traditional recipe and cook according to the instructions:

1. Put the milk mushrooms in a saucepan and bring to a boil;
2. You need to boil them for about ten minutes;
3. Repeat the procedure, only now boil for about twenty minutes;
4. Leave in hot water for twenty minutes;
5. After that, spread in layers in a saucepan, and between layers add salt, pepper and traditional spices;
6. Further, everything is done by analogy with the cold method;
7. Banks are placed in a cold place for about 15 days.

The hot method implies a more traditional approach to preservation.

The taste of mushrooms is strikingly different when salted hot and cold. Now more and more lovers of milk mushrooms prefer the hot method because of the great time savings.

Recipes for making brine for milk mushrooms for 1 liter of water

Preparing brine for milk mushrooms is a special art.

Take the following ingredients:

• A kilogram of mushrooms;
• 50 grams of salt and various spices;
• Cherry leaves;
• Bay leaf;
• Horseradish;
• Allspice;
• Carnation
• Vinegar.

The key point in making brine is to prepare the mushrooms themselves.

The key to making brine is to prepare the mushrooms themselves. Cut off their legs and any damaged parts. Wash very carefully. If the mushrooms absorb a lot of moisture, then the output will taste bland.

1. Cut the mushrooms into medium pieces and cook for about an hour;
2. Remove foam that will gradually come to the surface;
3. Do not spare salt and granulated sugar;
4. During cooking, you will also need to add a few teaspoons of vinegar;
5. Boil the mixture shortly again;
6. Cook for another twenty minutes;
7. Roll the mushrooms in a jar and refrigerate.

Spicy recipe

Besides classic recipes, there are several special ways of preparing milk mushrooms.

It will be correct to use all of the following ingredients for this recipe:

• White milk mushrooms;
• Currant leaves;
• Garlic.
• Salt;
• Sugar;
• Pepper;
• Carnation;
• Vinegar (9%).

In addition to classic recipes, there are several special ways to prepare milk mushrooms.

The recipe is not too different from the two classic ones, but it still has certain features:

1. Boil the washed milk mushrooms for about 10 minutes;
2. Watch the foam carefully, removing it at the right time;
3. Place the washed leaves and garlic in jars;
4. At this time, you can prepare a marinade (cooked for about 15 minutes without mushrooms, and then with milk mushrooms);
5. First, mushrooms are placed in a jar, and then vinegar is poured, after which a boiling marinade is added;
6. Close the jar tightly with a lid and store at a cold temperature.

Canning with cinnamon

Cinnamon gives milk mushrooms an even more unusual taste. This is one of the most modern recipes cooking mushrooms. Such an appetizer will be very good for dishes with potatoes. All traditional ingredients are used for it.

First of all, sterilize the jars in the oven and start cooking:

1. Pour boiling water over the milk mushrooms for seven minutes;
2. Cool them immediately with cold water;
3. Next, bring water to a boil in a saucepan and add spices with mushrooms;
4. You do not need to cook for a specific time, but until the moment when the milk mushrooms sink to the bottom;
5. At this point, pour in the vinegar.

Store traditionally in a cool place.

Milk mushrooms, when properly prepared, can be a safe dish, but the main thing is to be careful. First, soak the mushrooms for three to four days. Never eat if the dish is bitter. It is not recommended to eat this type of mushroom very often, although it is rich in various vitamins. Try to take precautions, and then pickled milk mushrooms will be a great addition to your winter table.

Black milk mushroom: recipes. How to salt chernushki correctly. Cold and hot way. Brine for milk mushrooms per liter of water.

Home preservation always has a more balanced taste and less harmful substances. You can read about how to pickle black milk mushrooms on this page, where a wide variety of recipes are presented. Each housewife should have information on how to properly pickle black milk mushrooms and get a great snack with a delicate taste and original aroma. Before pickling black milk mushrooms, we advise you to look through all the proposed recipes and decide on the method of processing raw materials. In some cases the mushrooms are boiled and in others they are salted raw. The added aromatic herbs and spices can also produce a completely unexpected taste. Therefore, the layout of the products must be observed. So, get acquainted with the ways of how to pickle black milk mushrooms at home, learn the intricacies of this process.

Although black milk mushrooms do not belong to little-known edible mushrooms, pickled with garlic and spices, it is in no way inferior to, for example, yellow milk mushrooms. In salting, the mushroom acquires a beautiful dark cherry color. A characteristic feature of black milk mushrooms is that they are very persistent in salting, they can be stored for years without losing their strength and taste.

The hot method of salting is used during the mass processing of mushrooms to speed up the salting. Before you properly pickle black milk mushrooms in a hot way, you need to choose a recipe with a layout of aromatic herbs that you like.

The essence of how to salt black milk mushrooms in a hot way is as follows: clean and sorted mushrooms are blanched for 5-10 minutes in clean or slightly salted water (2-3% sodium chloride solution); honey mushrooms, violins and valui are boiled for 25-30 minutes; mushrooms are scalded 2-3 times with boiling water. (To whiten mushrooms, you can add 3 g of citric acid.) Heat-treated mushrooms are thrown onto a sieve and, to give elasticity and elasticity, pouring cold water several times over them, allow to cool. Further, the mushrooms are salted in the same way as in the cold way, and the barrels are sealed. The fermentation process in black mushrooms lasts (in days) 30–35. Before deliciously salting black milk mushrooms in a hot way, select the necessary spices, for example, spices are added to them for aroma and taste improvement (bay leaf, black pepper, dill, garlic, as well as black currant leaves). The mushrooms are ready to eat in 25-30 days.

With hot salting, 1 kg of prepared mushrooms is taken:

• 2 tbsp. tablespoons of salt
• 1 bay leaf
• 3 pcs. peppercorns
• 3 pcs. carnation
• 5 g dill
• 2 blackcurrant leaves

The main changes in carbohydrates and the accumulation of lactic acid during salting occur in the first 15 days of fermentation, therefore, additional fermentation of mushrooms should be carried out at a lower temperature. Salted mushrooms in barrels are stored at 0–2 ° C for no more than 8 months, although milk mushrooms under these conditions can be stored without noticeable deterioration in quality for up to two years. During storage, at least once a week, check the filling of the barrels with brine. If the top layer of mushrooms is not covered with brine, the barrel is supplemented with a 4% sodium chloride solution.

Methods for hot salting black milk mushrooms in jars for the winter

Hot salting of black mushrooms begins with the fact that the mushrooms need to be soaked for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. For salting black mushrooms in a hot way, rinse the mushrooms in jars and boil for 5 minutes. After boiling, let the mushrooms cool and put in a bowl, sprinkle with salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms

According to the following recipe, hot salting of black mushrooms for the winter allows you to get a crispy snack that is absolutely safe for health.

• 1 kg of boiled milk mushrooms
• 50 g salt
• spices to taste

1. Soak the mushrooms peeled from the ground, leaves and needles for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant.
2. Lay the leaves on top of the mushrooms. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in the brine. If there is no dive, increase the weight.

There are other ways of salting black milk mushrooms, most of them are presented on this page, but for now, let's smoothly move on to the cold recipe for preserving this valuable product.

Cooking black milk mushrooms with cold salting at home

Cold pickled black milk mushrooms have a crisper texture and a pleasant shade. Do you want a secret of how to salt black milk mushrooms in a cold way in Belarusian style: before salting (and salting raw), mushrooms must be soaked for 2 days in cold water, changing it several times.

Before you properly salt black milk mushrooms in a cold way, you need to find out that there are 7 ways to process raw materials:

1. In Vyatka: black milk mushrooms are soaked for 5 days.
2. In Moscow style: salting black milk mushrooms at home begins with the fact that the mushrooms are soaked in slightly brackish water for 3 days.
3. Volga-style: mushrooms are not soaked in any way, they believe that they lose their taste. They are only washed well and salted immediately. The bitterness will pass by itself.
4. Orlov-style: just do not salt the mushrooms raw! Be sure to boil first. They become more fragrant, and softer, and easier for the stomach.
5. Universal salting of black milk mushrooms. Boil the mushrooms before salting.
6. In Belarusian: 5-8 minutes.
7. Moscow: 5 minutes

When preparing black mushrooms by salting, the brine turns out to be slightly cloudy and viscous. The taste and smell are pleasant, characteristic this kind mushrooms with the aroma of spices, without bitterness. The color is uniform, close to the natural color of this type of fresh mushroom. The exception is black lump and smooth, which significantly change color.

How can you quickly pickle black milk mushrooms for the winter

Here is one of the ways how to pickle black milk mushrooms for the winter, for this you can use only spices suitable for your family. Determine their composition yourself.

For 10 kg of raw mushrooms from 450 to 600 g of salt (2-3 cups).

Before quickly pickling black milk mushrooms, mushrooms collected in dry weather are cleaned, removing all damaged parts, then mushrooms with more tender pulp are quickly washed with cold water, bitter mushrooms are soaked for several hours or a whole night.

Water is allowed to drain and in layers, sprinkling each layer with salt, placed in large jars or a barrel.

The bottom is covered with salt, the mushrooms are placed (caps down) with a layer of 5–6 cm and again sprinkled with salt.

The top layer is sprinkled with salt more saturated, covered with a clean napkin, and a wooden circle with oppression is placed on it.

After a few days, the mushrooms will settle.

Add a new portion of mushrooms or fill with mushrooms previously salted in another small bowl.

The resulting brine is not poured out, but used together with mushrooms or even without them - it gives a pleasant taste to soups and sauces.

Mushrooms salted in this way are salted and become usable after one or two months.

And now we will find out how you can dry pickle black milk mushrooms without first boiling the raw materials.

• Prepared mushrooms - 10 kg
• Salt - 500 g

Peel and disassemble the mushrooms, cut off the leg, put in a bowl, sprinkle with salt, close with a napkin, put a circle and a load on top. Salted mushrooms, separating their juice, noticeably thicken. As they settle, you can add fresh tribes by sprinkling them with salt until the dishes are full and the settling stops. The mushrooms are ready to eat in 35 days.

How to pickle black milk mushrooms in jars to make them crispy

Before pickling black milk mushrooms in jars, prepare all the necessary spices. For 10 kg of boiled mushrooms 450-600 g of salt (garlic, onion, horseradish, tarragon or dill stalks).

Clean and washed mushrooms are boiled in lightly salted water. The duration of cooking depends on the type of mushroom. Chilled in cold water. Allow water to drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt. The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room. Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable. The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. And now main secret how to salt black milk mushrooms so that they are crispy: if there is little brine and it does not cover the mushrooms, you should add chilled salted boiled water (for 1 liter of water, take 50 g, that is, 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold. The lid, the oppression stone and the fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a solution of salt or vinegar.

A quick recipe for salting black mushrooms with a hot method

For 10 kg of raw mushrooms 400-500 g

• salt (2-2.5 cups)
• (garlic, parsley, horseradish, dill or celery stalks).

Peeled and washed mushrooms are blanched: placed on a sieve, poured abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. This is very quick recipe salting black mushrooms using the hot method: after 3-4 days the blanched mushrooms are ready for consumption.

Recipe for salting black milk in a hot way

This recipe for hot salting of black mushrooms is suitable for special connoisseurs of delicate taste. Many lamellar mushrooms taste and smell bitter, pungent, or unpleasant. These disadvantages are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well. Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably a refrigerator so that they do not sour. Depending on the type of mushroom, the soaking time is from 1 to 3 days. The water is changed at least once a day. Milk, podgruzdi dipped in boiling water and cook for 5 to 30 minutes. The water should be poured out after each boiling or scalding. After boiling the mushrooms, the pan should be well wiped with dry salt, washed thoroughly and wiped dry.

Recipe for salting black milk mushrooms in a hot way in Altai style

• Mushrooms - 10 kg
• dill greens - 35 g
• horseradish root - 20 g
• garlic - 40 g
• allspice - 35-40 peas
• bay leaf - 10 sheets
• salt - 400 g

According to the recipe for salting black milk mushrooms in the Altai way, the mushrooms are sorted, peeled, cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. Then the mushrooms are thrown on a sieve and placed in a barrel, layering them with spices and salt. Cover with a napkin, put a circle and a load. Brine should appear above the circle. If the brine does not appear within 2 days, it is necessary to increase the load. The barrel is reported with new mushrooms, as the volume of mushrooms is gradually reduced by one third. After 20 days, the mushrooms are ready to eat.

Recipe for salting black mushrooms for the winter in a cold way

• 1 bucket of milk mushrooms
• 400 g salt
• onions to taste

According to this recipe for pickling black mushrooms for the winter, wash the mushrooms, soak for 2 days, changing the water every day. Put the prepared mushrooms in a container in layers, sprinkle with salt and chopped onions. Press on top with oppression and keep in a cool place for 1.5–2 months.

Salting black milk mushrooms for the winter with dill can be done according to the following recipe:

• 1 bucket of small mushrooms
• 400 g salt
• dill to taste

Select small milk mushrooms, rinse thoroughly, but do not soak. Dry on wire racks. Put prepared mushrooms in large jars in layers, sprinkle with dill and salt. Top with salt, cover with cabbage leaves. Do not put oppression. Keep in a cool place for 1–1.5 months. Soak the mushrooms before use.

For salting black mushrooms in a cold way for the winter, you need to take the following ingredients:

• 10 kg mushrooms
• 400 g salt
• garlic, horseradish root, dill, bay leaf, allspice to taste

Peel the mushrooms, cut off the legs. Soak prepared mushrooms in cold water for 2–4 days. Change the water at least once a day. Then put the mushrooms in a colander, let the liquid drain. Put the mushrooms in a container in layers, sprinkling with salt, spices, chopped garlic, horseradish root and dill. Press down with a load from above. If brine does not form during the day, increase the load. After the mushrooms have settled, add fresh ones to the container (after salting, the volume of the mushrooms will decrease by about a third). The mushrooms will be ready to eat 20–25 days after the last batch is laid.

Cold pickling recipe for black mushrooms

This recipe for salting black mushrooms in a cold way recommends taking 1 kg of mushrooms:

• 50 g salt
• bay leaf
• dill seeds
• black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and leave for another 3 days. Keep the milk mushrooms for the specified time in brine and put them in sterilized jars in layers, sprinkling with salt, dill seeds and pepper. Close the jars with a lid and store in the cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Spicy black milk mushrooms

• 1 kg of mushrooms
• 50 g salt
• garlic, dill, currant and cherry leaves, bay leaves, cloves, black pepper to taste

Soak the milk mushrooms in cold water for 7-8 hours. Then rinse, put in another dish, add fresh water, add salt, bay leaf and cook for 15 minutes, removing the foam. Cool the milk mushrooms in brine. Put garlic, cloves, pepper on the bottom of sterilized jars. Then put the cooled milk mushrooms. On top of each jar, put dill, currant leaves, cherries and 1 tbsp. l. salt. Pour the brine over the mushrooms and close the jars with lids. Store in a cellar or refrigerator. The mushrooms will be ready to eat in 10 days.

Mushroom platter

• 10 kg of mushrooms
• 150 g salt
• 150 g sugar

Peel mushrooms with dense pulp, rinse and blanch in boiling water for 2-3 minutes. Throw in a colander, let the liquid drain. Lay the mushrooms in layers in a suitable dish, sprinkle with a mixture of salt and sugar. Pour in chilled boiled water and keep for 14-15 days at a temperature of 15-18 ° C. Add mushrooms from time to time so that the dishes are always full. Store in a cool place.

Black milk mushrooms with citric acid

• 10 kg of mushrooms
• 5 l of water
• 350 g salt
• 35 g citric acid

Blanch the mushroom caps in salted boiling water for 2 minutes, discard in a colander, cool. Put the mushrooms in a prepared dish in layers, sprinkle with salt. For the brine, bring the water to a boil, add salt and citric acid, cool. Pour the mushrooms with brine, cover the jars with parchment paper and place in a cool place. The mushrooms will be ready to eat in 20-30 days.

Salting black mushrooms

You will need:

• milk mushrooms - 10 kg
• salt - 500 g

Blanch the milk mushrooms soaked in water in boiling water for 3 minutes. Then cool and cut into medium-sized slices. Lay the mushrooms in layers in a glass jar or barrel, add salt and spices, you do not need to add water, as the mushrooms will give juice on their own.

Horseradish leaves and roots put in mushrooms not only give them a spicy pungency, but reliably protect them from deoxidation. Green sprigs of black currant give the mushrooms a flavor. Cherry and oak leaves - delicious fragility and strength. Most mushrooms are best salted without onions. It quickly loses its aroma, sour easily. Chopping onions (you can also green) is recommended only in salted mushrooms and milk mushrooms, as well as in pickled mushrooms and boletus.

Salted mushrooms are supposed to be stored in a cool place and at the same time make sure that mold does not appear.

From time to time, the cloth and the circle with which they are covered should be washed in hot, slightly salted water. Store salted mushrooms at 2-10 ° C. With more high temperature they turn sour, become soft, even moldy, and cannot be eaten. For rural residents and owners of garden plots, the problem of storing salted mushrooms is solved simply - a cellar is used for this. Citizens, on the other hand, must salt exactly as many mushrooms as can be placed in the refrigerator. On the balcony in winter, they will freeze and have to be thrown away.

Other recipes for salting black milk mushrooms in a cold way (with video)

There are other recipes for preparing such preservation for the winter. Let's take a look at them.

Black milk mushrooms with garlic

• 1 kg of mushrooms
• 100 g salt
• Garlic, dill, parsley, black currant and cherry leaves, horseradish leaves, pepper to taste

Rinse the mushrooms, dry them, cut the large ones into pieces. Finely chop the garlic and herbs. Put a few horseradish leaves, black currants and cherries on the bottom of a saucepan, then a layer of mushrooms, caps up, sprinkle with chopped garlic and herbs. So put all the mushrooms, sprinkling the layers with salt and pepper. After filling the pan, place a flat plate on top and press down with pressure. Place in a cool place for 2 weeks.

Salted milk mushrooms (old recipe)

Select small milk mushrooms, do not soak them, just wash them, let them dry on grates, then put them in large jars, sprinkle with dill, sprinkle lightly with salt every two rows of milk mushrooms, do not put oppression, but pour more salt on top, cover with a cabbage leaf. Soak the mushrooms before use.

Salted black milk mushrooms (method 1)

Take 1.5 cups of salt for 1 bucket of mushrooms. Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden bowl, sprinkle with salt. You can sprinkle them with chopped white onions.

Salted black milk mushrooms (method 2)

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then put in large jars, sprinkle with dill, and sprinkle lightly with salt every 2 rows of milk mushrooms. Pour a decent amount of salt on top and cover with a cabbage leaf. Oppression is not needed.

You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. In 30-40 days after salting, the mushrooms are ready to eat.

Turshia (pickles) from black mushrooms

This dish is delicious and appetizing. It is very important not to oversalt the mushrooms: the salt should not be more than 5% salt. A higher salt concentration has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether. Mushroom turshiyas are prepared as follows. The peeled and washed mushrooms are blanched and placed in a suitable dish, each row sprinkled with salt and sugar - for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then fill it with water. Fermentation lasts 14-15 days at 15-18 ° C. During this period, the container with mushrooms must always be full. After fermentation, the mushrooms are stored in a cool place.

Watch the cold salting of black milk mushrooms in the video, which shows the basic technology.

Salting mushrooms at home:

"Get into the back!"

Salted milk mushrooms, volushki and russula with garlic, horseradish, parsley root, dill, currant and cherry leaves

• 5 kg of milk mushrooms, beetles and russula
• garlic, parsley and horseradish root, dill, currant and cherry leaves - to taste
• 200-250 g salt

Dip the peeled and washed milk mushrooms, volushki and russula in a colander for 5-8 minutes in boiling water, then quickly cool under running cold water. Place the prepared mushrooms in a bowl and salt. Add chopped garlic, parsley and horseradish root, dill, currant and cherry leaves. Mix everything thoroughly, cover and place in a cool place. The mushrooms are ready in 7-10 days.

"Grandmother's Solyushki for the Intercession of the Day"

Salted milk mushrooms, chernushki, volnushki and nest boxes with garlic, currant leaves, cherries and dill umbrellas

• milk mushrooms, nigella, volushki, nest boxes, etc. mushrooms
• chopped garlic, currant leaves, cherries, dill umbrellas and coarse salt to taste

Milk mushrooms, chernushki, volnushki, nest boxes, etc. peel mushrooms from leaves, needles, put a large saucepan and fill with cold water. Cook for at least 1 hour over medium heat, constantly skimming off the foam. Readiness is determined by the fact that the mushrooms begin to settle to the bottom. Remove them with a colander and rinse thoroughly under running water. Lay the prepared mushrooms in layers in a container, sprinkling abundantly with coarse salt, chopped garlic, currant leaves, cherries and dill umbrellas. Put a linen cloth or cheesecloth on top, then a flat plate and set the weight. Place the container with the prepared mushrooms in a cold place, from time to time checking the cleanliness of the cloth. If it becomes slippery, rinse and re-place under the load. The mushrooms will be ready by the Day of Veil.

Watch some of the ways on how to pickle black milk mushrooms in the video, which shows all the stages of preparation for canning.

"Gypsy", "nigella" and even "toadstool" - all these names in common people belong to one of the most famous delicacies in the world of culinary arts, a gourmet lover - black milk mushroom.

Black milk mushrooms are mushrooms, representatives of the russula family, inconspicuous for mushroom pickers and, according to some professional publications, conditionally poisonous.

How this mushroom looks like, its differences from its counterparts, search methods, as well as the most popular recipes for making black milk mushrooms will be outlined in our article.

You will also find out if it is possible to breed this mushroom delicacy at home!

Origin

Black mushroom belongs to the genus Lacticaceae, russula family. Currently, about twenty species of various milk mushrooms are known, some are classified as edible, others are conditionally edible. Black mushrooms in foreign catalogs often refer to inedible mushrooms, in Russia it has long and successfully been considered one of the most delicious mushrooms for salting and is officially classified as conditionally edible.

The composition of the milk mushrooms is also worth special attention. First of all, it is a fairly high-calorie product that contains a large amount of protein, even more than chicken meat. The mushroom is also rich in B vitamins and, one of the few plant foods, which contains vitamin D. Hence the general love for this product from vegetarians and followers of a healthy lifestyle.

INTERESTING FACTS! Milk mushrooms were popular back in the days Kievan Rus, as evidenced by some chronicle sources. Our ancestors clearly noticed that this mushroom does not grow one by one and called it "heap" or "heap". And surprisingly, these days, its popularity does not fall, for example, in Siberia I consider it the most useful of all types.

What does this tasty and healthy mushroom look like?

The leg is about six to eight centimeters high and two to three centimeters in diameter, the cap is funnel-shaped, slightly lifted up. The diameter of the cap is about fifteen centimeters long. The color shades of the cap range from brown to dark olive. The color in the center is always darker by several tones from the color of the edges of the mushroom cap. Depending on the habitat and type of forest, the caps of the mushrooms may or may not have a sticky coating, depending on the moisture level of the forest.

How to distinguish a black breast from a false breast and from a pig

Unfortunately, it is very easy to confuse the black mushroom with its poisonous cousins \u200b\u200b- the false milk mushroom and the pig, which in recent years has increasingly come to be referred to as poisonous mushrooms due to its ability to accumulate heavy metals.

rules

In the pig, harmful substances were found that, when entering the human body, lead to a significant decrease in red blood cells in the blood, which can provoke severe intoxication, up to and including death. The danger lies in the fact that the manifestations of poisoning may not come immediately, but several hours, and sometimes years after eating the mushroom!

IMPORTANT! Be careful when picking mushrooms! In recent years, there has been a tendency to mimic the poisonous species of mushrooms, which outwardly become more and more similar to edible mushrooms. And such cases of poisoning with "mushrooms we are accustomed to" are becoming more and more frequent!

You need to know a few simple nuances in order to be able to distinguish the black milk from the poisonous "imitators":

1. The black milk usually always grows upright.
2. Descending plates of a black weight are attached to its leg evenly
3. The plates are always light

Pig's appearance

Now let's take a closer look at the differences between a black lump from a pig and from a false one.

In the forest, black milk mushrooms often grow next to pigs and can mislead an inexperienced mushroom picker. There is a detailed examination of both mushrooms, then it can be noted that the pig has a larger cap, up to twenty centimeters in diameter, against an average of no more than fifteen centimeters of the cap with a weight. The shape and shades of the pig's cap are also slightly different - the cap is first convex, and then flat, with an edge wrapped inward. Color - yellow-brown, sometimes with an admixture of olive. The pulp of the mushroom is light brown, darkens on the cut. The plates will easily come off the cap. The leg is up to nine centimeters, the same color as the cap, and, as a rule, is shifted to the side and narrowed downward.

The difference between a black mushroom and a false and poisonous brother

A hat with a diameter of four to twelve centimeters, dense and fleshy, sometimes with a tubercle, which is first bent along the edge and then lowered. The older the false mushroom, the more "naked" its cap. The color ranges from purplish reddish to off-pink with gray or brown tint... The plates are narrow, whitish, with age, beige-pink or orange-ocher. The leg is dense, with time it becomes hollow. The pulp false mushroom yellowish with a reddish tinge.

Where the black milk grows, the subtleties of search and transportation

The picking season for black mushrooms begins in August and lasts until the end of autumn. "Habitat" - glades and edges in pine-birch and mixed forests, sometimes these mushrooms can also be found on mountain slopes and abandoned country roads.

As mentioned earlier, black milk mushrooms grow in groups, so if you find one mushroom, then most likely, there is a whole "nest" lurking nearby, but despite the rather large size, the camouflage of the milk mushrooms in the pile of leaves is comparable to that of a chameleon.

INTERESTING! Many experienced "hunters" for black mushrooms rely on their scent when searching for them, assuring that this genus of mushrooms has a specific mixture of smells of mushrooms, fruits and pepper spices, which makes it possible to accurately determine their location.

It is better to collect milk mushrooms after light rain and medium size, so they will last longer and reduce the risk that mushrooms are overripe and worms.

It is necessary to cut the mushroom carefully, not to break or uproot, so as not to damage the mycelium. The leg should be cut close to the ground.

Milk mushrooms belong to the genus Milky and the structure of their tissue is fragile and brittle, therefore, it is necessary to fold the mushrooms so that there is space between them. If you put the milk mushrooms tightly, they are likely to be damaged.

Is it possible to grow black milk mushrooms at home?

Many gourmets would like to be able to grow black milk mushrooms industrially, or at least in their country house, and theoretically it is possible. But practically too problematic.

Milk grows in close symbiosis with a tree, its myceliums are located in its roots. In addition, milk mushrooms "grow" to certain types of trees, so it is very difficult to grow them at home.

Dishes from black milk mushrooms

Preparing black milk mushrooms before pickling

Black milk mushrooms are very tasty and there are many recipes for their preparation. However, they all take a very long time. And you need to start with the mandatory preparatory activities.

Mushrooms must be washed very thoroughly, as they usually have a lot of soil and sand, which can spoil the taste of any dish.

It is better to cut large mushrooms into several pieces in order to completely eliminate bitterness with prolonged soaking. Small mushrooms do not need to be cut.

The milk mushrooms contain milky juice, so they should be soaked in slightly salted water for three days. The water needs to be changed every six to seven hours. Any dish for soaking is suitable, except for galvanized and aluminum. The container with mushrooms should be kept in a cool place.

Cold and hot salting of black mushrooms

There are two main ways to pickle black mushrooms: cold and hot.

• Cold salting - a long procedure, but cooks resort to it more often, since it is believed that the taste of milk mushrooms with cold salting is more unique, resinous.
• Hot salting much easier and shorter in time, but the taste of the mushrooms is not so bright.

Let's dwell on each of these recipes for making black milk mushrooms in more detail.

Cold salting

We will need at the rate of 1 liter:

• - black milk mushrooms 1.5 kg;
• - rock salt - 3-4 tbsp. l .;
• - horseradish leaf - 5 pcs.;
• - bay leaves - 5-6 pcs.;
• - garlic - 2-3 cloves;
• - black pepper - 1-2 tsp;

Initially, the milk mushrooms must be prepared for salting as mentioned above in the article. After three days we get the mushrooms. Rub each lump with salt and lay in layers in a saucepan, alternating with chopped horseradish and garlic. The laid out layers are covered with gauze, currant or cherry leaves and horseradish leaves are spread on top. I set the oppression and kept in a cool place for a month. It is important to monitor so that the milk mushrooms do not become moldy and regularly add brine. A month later, the mushrooms are rolled into sterilized jars.

Hot salting - minimum time and effort

Ingredients for salting per 1 liter:

• - black milk mushrooms 1.5 kg;
• - rock salt - 3-4 tbsp. l .;
• - currant or cherry leaf - 5-6 pcs.;
• - horseradish leaf - 5 pcs.;
• - bay leaves - 5-6 pcs.;
• - dill, umbrellas / dry - 4-6 pcs. / 3-4 tsp;
• - garlic - 2-3 cloves;
• - black pepper - 1-2 tsp;
• - black peppercorns - 4-6 pcs.

We soak the mushrooms for at least three days. We get it out. We place in a saucepan, add water so that the mushrooms float freely and cook them over medium heat. As it boils, we wait 20-30 minutes.

Prepare the brine in another saucepan. We mix 1 liter of water, 2 tbsp. salt and put on fire. After it boils, add all the rest, except for the garlic, spices.

Put the boiled mushrooms from the first pan into the boiling brine. Cook for 30 minutes. Turn off and let cool. Then add the garlic, mix and put it in a cool place under the load for 10-15 days. In two weeks our salty crunchy milk mushrooms are absolutely ready to eat.

Pickling black mushrooms

The most popular pickling method is pickling in brine with garlic, vinegar, pepper and bay leaves, some chefs add cloves.

The process is simple:

1. We soak the mushrooms for at least three days. Transfer to a saucepan and bring to a boil over the fire. Milk mushrooms should be boiled for at least 10 minutes. During the cooking process, it is necessary to regularly remove the foam from the mushrooms. After 10 minutes, fold it back onto the city and rinse it under running water.
2. We prepare the brine per 1 kg of milk mushrooms. Mix the ingredients (water 1 liter, 2 tablespoons salt, bay leaf, horseradish, pepper), bring to a boil and cook for 15 minutes.
3. We spread garlic, dill, currant leaves on the bottom of sterilized jars, then put mushrooms on top not tightly, fill with marinade and add 1 tsp. 9% vinegar for 1 can.
4. Close with lids, cover with a warm blanket and let cool completely. Store pickled black milk mushrooms in a cool, dark place.

Fried black milk mushrooms

How to properly fry a mushroom delicacy?

Frying black milk mushrooms is not as popular as salting them, but it also has a right to exist. For this method of preparing black milk mushrooms, it is best to use only hats.

We soak the mushrooms for three days. Boil twice in boiling water for 5 minutes, change the water each time.

We discard the mushrooms in a colander and let them cool and drain off excess water. Then finely chop and simmer under the lid in a pan without adding oil for 10 minutes.

The juice that was released during the stewing process must be drained, added to the pan vegetable oil, garlic and parsley and fry the milk mushrooms until golden brown.

Enjoy your meal!

Black milk mushrooms and pigs grow mainly in deciduous and coniferous forests, on moist soil. They belong to the Lamellar family; after the cut, milky juice is released. Without preliminary preparation they can taste bitter. Special training will help to get rid of this. There are some peculiarities of how to salt black milk and pigs to make them hard and crispy.

Depending on the region, mushrooms are called differently: black milk mushroom, boletus, pig, greenfinch and so on. The name does not matter, the main thing is confidence in edibility. If you come across some unfamiliar specimen, and there is no experienced mushroom picker nearby, it is better to throw it out.

Pigs and black milk mushrooms, what is the difference

Mushrooms differ from each other in appearance. A hat with a diameter of up to 20 centimeters, funnel-shaped with inwardly rounded edges. Coloring from yellow-brown to olive. When cut, the flesh darkens slightly. The leg tapers towards the bottom.

The peculiarity of milk mushrooms is that they grow in large groups, it is worth finding one and you can cut a whole basket.

Per last year some experts recognized the mushroom as poisonous. It contains a substance that can accumulate in the body and lead to death in the future.

The black lump is larger and has a dark brown stem. Refers to conditionally edible specimens. It settles mainly on wood.

Preparing the main ingredient

Pickling and salting of pigs can take place different ways... Previously, they were prepared with a simple in the classic way... Today it is a whole culinary ritual, which includes the use of various ingredients that add spice.

Only the preparation process does not change. Even in the forest, it is necessary to clean the caps and legs from leaves and grass and only then put them in the basket. Fold up with caps so that debris does not penetrate between the plates.

After arriving home, they must be sorted out immediately and fine dirt must be removed again. Cut off the damaged and wormy parts. Soak in cold salted water and soak for two hours. The soaking time depends on the recipe to be used.

Readiness for further processing can be seen by the color of the mushrooms, they should darken.

Small, young pigs are ideal for salting, because they are strong and do not creep during the cooking process.

A container of any volume is suitable for salting, the main thing is that it is covered with enamel or made of glass. It is contraindicated to use containers made of clay.

Delicious recipes for mushrooms

Mushroom recipes that you can use at home.

Hot salted milk mushrooms and pigs

Ingredient List:

• mushrooms - 1 kg;
• currants - 5 sheets;
• salt;
• bay leaf;
• garlic;
• black and allspice

Cooking steps and their description:

• Clean the pigs from small dirt and grains of sand. Separate the caps from the legs and soak in warm water for half an hour. Rinse in multiple waters.
• Pour in salt water and leave to stand for 24 hours.
• Boil for thirty minutes.
• Drain, fill with new and boil again.
• Add salt and seasoning. The amount of salt depends on personal preference, but it is best to try brine. It should be a little saltier, then the mushrooms, after absorbing the salt, will be moderately salty.

• Boil the milk mushrooms for another ten minutes.
• Put the currant leaves in a previously sterilized container.
• Fill the containers with caps one centimeter below the neck and fill with brine. The marinade should completely cover the milk mushrooms.
• Cover with boiled nylon lids.
• If there are a lot of mushrooms, you can salt them in an enameled container with oppression.
• You can try the workpiece no earlier than one month.

In a cold way

This method is used most often.

Products:

• pigs - 2.5 kg;
• salt - 1 tbsp. l .;
• dill, currant leaves, cherries.

Step-by-step instruction:

• Go through the milk mushrooms, carefully removing all small contaminants. Rinse several times. If the specimens are very dirty, use a brush. Soak the mushrooms and keep them for three days. Change the water from time to time.
• Catch the milk mushrooms and squeeze a little with your hands.
• Put in a wide bowl in layers: herbs, mushrooms, salt, spices.

• Alternate until the end of the main product.
• Cover the top with a cloth or gauze in several layers. On top, put a wide dish in size and put oppression. A jar or bottle of water is suitable as oppression.
• The workpiece is sent to a cool place for thirty days.
• It is important to constantly monitor the brine level, the milk mushrooms must be covered with brine.
• After a month, you can try the fungus for the first time.
• For ease of storage and to prevent the formation of mold, arrange the workpiece in jars, fill it with brine and cover with plastic lids.
• Store in a cool, dark place.

Pigs and black milk mushrooms in banks

A simple and quick recipe for cooking pigs.

Required Ingredients:

• pigs - 1 kg;
• favorite seasonings and spices;
• salt.

Cooking method:

1. The recipe only requires mushroom caps. They must first be processed and soaked in salty liquid.
2. After two days, pour out the brine, collect clean water and boil.
3. Strain the broth, rinse and repeat the procedure, but with the addition of spices. Cook for 30 minutes.
4. Rinse cans with soda, rinse with water and stand over steam.
5. Spread spices and herbs evenly.
6. Spoon the pigs into the jars, pour in the brine and cover with plastic lids. Store in a cellar.

Required Ingredients:

• pigs - 1 bucket;
• salt;
• onions - 3 pcs.;
• sunflower oil;
• allspice - 6 pcs.;
• cloves - 2 pcs.;
• refined oil - 1 tbsp.;
• vinegar essence - 1 tbsp.

Cooking instructions:

• Soak the pigs, changing the water often.
• Boil water and salt. Add caps and cook for an hour.
• Dip the spices in a cloth bag. This will allow them to be quickly removed after cooking.
• Fry the onions until soft in a pan.

• Drain the water from the mushrooms and grind them in any convenient way: using a blender, meat grinder.
• Add vinegar essence and sunflower oil.
• Stir and boil for ten minutes, stirring constantly, because the mass can burn and acquire an unpleasant smell and taste.
• Distribute in containers and seal.

Salted barns: a classic recipe

The classic recipe for marinating barns is not losing ground. Ideal addition to mashed potatoes. The dish can be consumed immediately after cooking.

Ingredients:

• pigs - 1 kg;
• water - 1 l;
• salt - 25 g;
• sugar - 25 g;
• garlic, pepper, bay leaf;
• vinegar - 50 g.

Cooking method:

1. Cut the previously prepared barns into pieces.
2. Boil for half an hour in slightly salted water.
3. Change the water and boil the barns for one hour.
4. Change the water and add all remaining ingredients to make the marinade. Boil the barns for fifteen minutes.
5. Drain the liquid.
6. Chop the garlic and dill and sprinkle with the cooled mushrooms.
7. The mushrooms are completely ready to eat. Can be folded into a container and kept in the refrigerator for several days.

With onion

Ingredient List:

• pigs - 1 kg;
• onions - 0.5 kg;
• water - 1.5 l;
• salt - 30 g;
• sunflower oil - 50 ml;
• vinegar essence - 10 ml.

Cooking method:

1. Boil the pre-treated pigs in salted water until they come down.
2. Peel the onion and cut into rings.
3. Pour oil and mushrooms into a bowl with thick sides, salt to taste and fry.
4. Fry the onions separately until golden brown.
5. Combine both ingredients and pour in vinegar. Simmer over low heat. The mass must be constantly stirred so that they do not burn.
6. Distribute in disinfected banks and roll up.

Cinnamon

Ingredient List:

• water - 1 l;
• salt - 50 g;
• sugar - 25g;
• cinnamon - 2 g;
• vinegar - 75g;
• bay leaf, pepper, garlic.

Step-by-step cooking recipe:

1. Peel the pigs, soak and boil twice. Salt the water after boiling.
2. Prepare the marinade by boiling water with the above ingredients.
3. Put the pigs in brine and boil for 15 minutes. During this time, they are saturated with spices and seasonings and become fragrant.
4. Arrange in sterilized containers, pour sunflower oil on top.
5. Roll up the lids.

Salting wet milk mushrooms without vinegar

Required products:

• soaked mushrooms - 1 kg;
• salt - 30 g;
• favorite spices.

Cooking method:

1. Place the soaked milk mushrooms, caps up, in a bowl. Sprinkle each layer with salt.
2. Put horseradish leaves, dill and other spices on the bottom, in the middle and on top.
3. When half of the specimens are laid, fill with mineral water. Continue styling.
4. The top two rows should not be underwater.
5. Let it dry for a week. The milk mushrooms will give juice and will be completely under water.
6. You can eat it after 7 days.

For easy storage, it can be arranged in jars and covered with nylon lids.

A quick way to pickle dry mushrooms for the winter

The method of salting dry milk mushrooms is no different from fresh ones.

Products:

• dry mushrooms;
• horseradish and other greens;
• salt.

Cooking method:

1. The pigs need to be rinsed well in several waters. A brush will help make cleaning easier.
2. Place the mushrooms in a large bowl with the plates facing down. Add water and soak for 72 hours. Periodically, the water must be drained and new recruited.
3. Put the finished pigs in a container in layers.
4. Rub each hat thoroughly with salt.
5. Greens and garlic can be added between the layers.
6. Put a cloth on top and cover with a plastic lid.
7. Place in a dark place with a temperature not exceeding 5 degrees.
8. Salting time is 30 days.

Dried milk mushrooms can also be marinated hot. It is similar, the difference is that the main ingredient must be boiled before salting. Spices can be used at your own discretion.

Storage rules for salted mushrooms

Enamel and glass containers are suitable for salting. In order for them to be stored longer, it is necessary to take care of the cleanliness of the vessel in which they will be stored in advance.

Large containers are washed with baking soda and dried. Glass jars can be sterilized in different ways:

• using a special device, hold them over the steam;
• fried in the oven;
• microwaved at full power;
• boil in boiling water.

If there were fungal spores on the surface of the vessel, then the salting will deteriorate, regardless of how the workpieces are stored.

Ideal storage conditions are dry, dark rooms, where the air temperature is within 4-5 degrees. In high-rise buildings, workpieces can be stored either in the refrigerator, if space permits, or in the basement.

Some housewives store blanks on the balconies. It is important that the balcony room does not freeze during severe frosts. After all, this will lead to bursting of cans and damage to the workpiece. You can protect the workpieces from freezing by covering the dishes with old blankets and felt. You can build containers that are well sheathed with insulation.

At a high temperature, the workpiece will sour, if the temperature is too low, then the mushrooms will lose everything beneficial features and become unusable.

The sorting process can be combined with mushroom cleaning. You can use a brush or knife for this, although the latter is preferable. With a knife, it is easy to remove debris from the inside of the fruiting body, and to clean the cap from above. Also, if it has darkening or damage, then these parts should be removed.

Hot way

Of course, it is ideal to use wooden containers, in which the mushrooms are more aromatic and crisp. But as an alternative, you can use enameled dishes. Currant leaves are placed at the bottom of the tub, and then milk mushrooms (prepared in advance, as described above) with their legs up. Each layer of mushrooms is sprinkled with salt (for one kilogram of mushrooms - three tablespoons of salt).

Delicious salting of black milk mushrooms at home

Dill, garlic, cloves, allspice are added to the taste, but it is quite possible to do without spices. Then the mushrooms are covered with a clean cloth and oppression is set. Within a few days, liquid should appear in the barrel, if it is not there, then you need to prepare the brine and pour the mushrooms in them so that they are all in it. It is prepared at the rate of one tablespoon of salt per half a liter of water. The fabric is periodically washed from the mold that appears on it. After a month and a half, black milk mushrooms are ready for use.

Nigella is not only tasty, but also very nutritious mushrooms, which contain a lot of protein, vitamins PP, B1, B2, B6, C. But they have little fat and sugar. How to cook nigella collected in the forest? One of the options is to salt the nigella for the winter. Salting mushrooms is not a very difficult process. To salt the nigella, they are well cleaned and washed. Thoroughly washed black cottages are supposed to be soaked for at least 24 hours before salting, but three days are possible. Place the container with the soaking nigella in a cool place. Change the water several times a day. Nigella gives off juice, absorbs water and becomes less brittle. Be sure to sort the mushroom by "size". After that, decide whether to salt the nigella in a cold way or boil it first.

How to salt nigella for the winter in jars - recipe number 1

1. To salt the nigella, they are brought to a boil, then removed with a slotted spoon. Drain off the water in which the foam remains, then put the nigella in a saucepan and fill it with fresh water.
2. Add enough rock salt to make a salty solution. Cook for about an hour, at the end of cooking add cloves, bay leaves, allspice. After cooling, remove the bay leaf.
3. To salt, transfer the nigella to a glass jar, pour the brine from the pan.
4. You can add garlic and chopped dill. Refrigerate. After 4 - 5 days, the chernukha are ready. There are many options for this recipe. You can cut large mushrooms into pieces, and put very small mushrooms whole.

How to salt nigella for the winter in jars - recipe number 2

1. To salt the boiled nigella, discard in a colander and put them in a saucepan or bucket, caps down.
2. Sprinkle the layers with salt (two to three tablespoons per 1 kg of mushrooms). Then cover Chernushki cloth on which lay suitable diameter plate and the yoke.
3. After two weeks, the blackies will be salted and become very tasty.

How to salt nigella for the winter in jars - recipe number 3

1. The nigella that you decide to cold salt are the tastiest. It is better to salt the mushrooms in an enamel bowl. Lay out the nigella in layers, caps down, sprinkle each layer with salt (about 2.5 tablespoons per one kg of soaked mushrooms) and spices (dill, garlic, cloves, allspice).
2. The bottom can be laid out with horseradish and black currant leaves. Blackies are delicious even without spices: only mushrooms and salt.
3. On top, place a clean rag, a plate with oppression and a tea towel covering the container. After a couple of days, the brine will appear.
4. The blackies must be drowned in it. If there is not enough brine, you need to add salt water (0.5 liters of water - 1 tablespoon of salt). Rinse the fabric from time to time. The mushrooms will arrive in time in forty days.

Nigella mushrooms are rightfully considered one of the recognized delicacies in the diet.

How to salt black milk mushrooms correctly?

Since black milk mushroom, namely, this is the official name of nigella, has excellent taste characteristics, which is especially evident with proper salting.

How to salt nigella in jars for the winter - recipe number 4

1. In order to salt the mushrooms, you need to sort out the nigella, clean it of debris and dirt.
2. Boil black mushrooms in salted water (based on 3 liters of water, 1 tablespoon of salt, a pinch of citric acid or 0.5 cups of vinegar) for about twenty minutes after boiling.
3. Nigella mushrooms should completely settle to the bottom, which indicates that they are ready. Put the boiled mushrooms in a colander so that they drain.
4. Prepare the marinade to salt the nigella mushrooms:

• 1 liter of water;
• 2 tsp vinegar essence;
• 2 tbsp. l. salt;
• 3 tsp Sahara;
• bay leaf;
• allspice peas;
• black peppercorns;
• cloves;
• garlic - a few cloves.

1. Place all the ingredients of the black mushroom marinade in a saucepan, bring to a boil and let it boil for five minutes, then lower the mushrooms and cook for twenty minutes from the moment of boiling.
2. Arrange hot mushrooms in pre-sterilized glass jars. Add brine if necessary.
3. Roll up the jars with lids and wrap them well until they cool completely. Store jars with black mushrooms in a dark, cool place protected from direct sunlight.

The benefits of black mushrooms

Eating nigella mushrooms will provide tremendous health benefits. We have already talked about how to salt black mushrooms. Now let's talk about the benefits of these mushrooms.

So, the nigella mushroom contains vitamins PP, B1 and B2, B6 and B9, C, folic acid... Therefore, the inclusion of nigella in your diet will give you the opportunity to pamper yourself with natural vitamins.

Nigella mushroom is used to treat diseases of the stomach and kidneys, as well as to accelerate the healing process of purulent wounds. Also, nigella is recommended for diabetics, since their low content of natural sugar does not raise blood sugar levels. But in terms of proteins, chernushki surpass even beef.

Therefore, you can safely include the black mushroom in your diet, in particular, these mushrooms will be useful for exhaustion, vitamin deficiency and during the recovery period after illness. Also has a positive effect on human body nigella mushroom is to stimulate work immune system and improving metabolic processes in the body.

In this article, we will consider in detail the question of how to salt black milk mushrooms in order to delight your loved ones with delicious delicacies all winter.

As you know, black milk mushrooms are widespread mushrooms, a hike for which always ends with full baskets. They are dyed dark olive or even dark colorso it's easy to recognize them. Even though they do not belong to the first category, they are very tasty and therefore very popular. Fresh mushrooms can be fried, but experienced mushroom pickers and cooks recommend salting them. Since salted milk mushrooms are rightfully considered ancient delicacies, which are not only tasty, but also very healthy. There are several ways to salt black milk mushrooms. They all have their own characteristics, which attracts chefs. Below is a description of how to properly salt milk mushrooms, as well as several popular recipes for harvesting mushrooms.

How to properly prepare mushrooms

Before you salt the mushrooms, you need to take time to prepare them. After they have been collected and brought home, the milk mushrooms should be sorted. First, you need to sort them by size, small in one bowl, large in another. Secondly, select other types of mushrooms, if they are in the basket, this also applies to varieties of milk mushrooms, because black ones are salted according to the same recipes, white ones are quite different.

The sorting process can be combined with mushroom cleaning. You can use a brush or knife for this, although the latter is preferable.

Salted milk mushrooms

With a knife, it is easy to remove debris from the inside of the fruiting body, and to clean the cap from above. Also, if it has darkening or damage, then these parts should be removed.

And so, the mushrooms need to be placed in an enamel container and filled with pre-prepared brine at the rate of one tablespoon of salt per two liters of water. The mushrooms are soaked for five to seven days. The brine in the mushrooms is changed daily, and if the milk mushrooms are large, then this should be done twice a day.

After that, the mushrooms also need to be allowed to drain, and only then proceed directly to the salting process.

Choosing a method of pickling milk mushrooms

There are two ways of salting mushrooms;

The choice depends on the personal preferences of the culinary specialist, because each method has its own characteristics.

Cold - takes time, for the mushrooms to reach the desired condition, it will take about two months. At the same time, the milk mushrooms completely retain their shape and become crispy. Another point that is important when choosing this particular method is the presence of a cellar and a wooden container in which black milk mushrooms will be salted.

Hot has the advantage of being simpler. Milk mushrooms are prepared for at least thirty days, in a bank, it can be stored in an apartment. Mushrooms, harvested for the winter with hot salting, have a soft structure.

Therefore, the choice of the method for pickling mushrooms depends on both objective reasons and personal preferences.

Hot way

You can salt black milk mushrooms in a hot way using several recipes. The most common:

• prepared milk mushrooms are placed in boiling water and boiled for ten minutes;
• then they are removed from the pan with a slotted spoon and transferred to another container;
• prepare a brine from ten tablespoons of salt for five kilograms of mushrooms and water so that they are covered by two centimeters;
• black milk mushrooms are poured with brine, put on the fire and boiled for at least forty minutes, at the end add lavrushka, cloves, allspice;
• after the boiled mushrooms must be cooled and laid out in glass jars and poured with cooled brine, after removing the bay leaf from it;
• cans are closed with plastic lids or rolled up;
• after seven days, the mushrooms are already salted.

You can also salt black milk mushrooms in a hot way for the winter in a slightly different way, the recipe is also simple.

You need to take the prepared nigella (washed, peeled and soaked), boil them for twenty minutes after boiling, let the water drain, and then put the milk mushrooms in jars, on the bottom of which you need to put salt (the amount is calculated in a proportional way, for five kilograms of boiled milk mushrooms ten tablespoons of table salt), a few peas of allspice, a couple of currant and cherry leaves, add a little garlic if desired. The mushrooms are packed tightly with their caps down, after which they are poured with boiling water and covered with lids. In a month, the black milk mushrooms will be ready and you can pamper your household with them.

Milk mushrooms are also salted in an enamel bowl. First of all, they are boiled, strained, and then placed in a pan in layers. Each layer must be well salted. They put a plate on top and oppression. After two weeks, the mushrooms can be eaten.

Cold way of pickling mushrooms

It is also easy to salt black milk in a cold way, only it will take much more time to get the result.

Of course, it is ideal to use wooden containers, in which the mushrooms are more aromatic and crisp. But as an alternative, you can use enameled dishes. Currant leaves are placed at the bottom of the tub, and then milk mushrooms (prepared in advance, as described above), legs up. Each layer of mushrooms is sprinkled with salt (three tablespoons of salt for one kilogram of mushrooms). Dill, garlic, cloves, allspice are added to the taste, but spices can be dispensed with. Then the mushrooms are covered with a clean cloth and oppression is set. Within a few days, liquid should appear in the barrel, if it is not there, then you need to prepare the brine and pour the mushrooms in them so that they are all in it. It is prepared at the rate of one tablespoon of salt per half a liter of water. The fabric is periodically washed from the mold that appears on it. After a month and a half, black milk mushrooms are ready for use.

Black mushroom has long been known as a primordial Russian delicacy. It is used only in our country. In some regions, no other mushrooms are harvested besides him. Naturally, the white relative receives a large share of fame, but among experienced mushroom pickers, the black one is on the same level with him.

Characteristic

Benefit and harm

How to cook

The mushroom is delicious. But its taste is directly dependent on the chef.

How to pickle milk mushrooms for the winter in jars, harvesting in hot and cold ways

After all, improper preparation promises that you will encounter a fruit that is rather bitter and disgusting in taste.

Juicy and fleshy milk mushrooms are rightfully considered the best option mushrooms for salting. An important role is also played by the fact that they grow in rather large groups. In this article, you will learn how to salt milk mushrooms for the winter.

How to salt milk mushrooms for the winter? There are several types of mushrooms: black, white, raw, yellow, and aspen. And they are all perfectly salted. There are also two ways of pickling milk mushrooms for the winter - cold and hot.

Black lump description

Black mushrooms belong to the fourth category of mushrooms, that is, to conditionally edible. This mushroom is usually consumed in a salted form after boiling it or soaking it for a long time with a change of water. And with proper storage and salting, the taste of the milk mushroom and its strength is preserved for up to three or more years.

The hat of the black weight reaches 30 centimeters. It is dark brown, greenish-black, brown-olive in color, dense, fleshy, with barely noticeable dark circles, slightly sticky. In a young mushroom that grows in a deciduous or mixed forest, the cap is flat, has a depression in the middle, slightly lowered with a curved edge. A lump, grown in a spruce forest, has a funnel-shaped cap, thin, with more frequent blades. How to salt black milk mushrooms correctly so that they will benefit your body? Now we will share the recipe!

How to salt black milk mushrooms for the winter in a hot way

1. Instead of soaking, black milk mushrooms can also be boiled in salted water (10 grams of salt per liter of water), time 5-6 minutes. After that, fold the milk mushrooms in a colander and cool them under running water.
2. To salt black milk mushrooms, add a small layer of salt, currant leaves, horseradish root circles, garlic slices, dill sprigs to the bottom of the container, then put the mushrooms on the bottom with a layer of no more than six centimeters with the top of the cap and sprinkle with salt again.
3. Thus, fill the entire container with milk mushrooms. Lay currant leaves, horseradish roots, garlic, dill sprigs on top, cover it all with a cloth and put oppression. After 2-3 days, take out the black milk mushrooms in a cold room.

How to salt milk mushrooms for the winter in a hot way

For salting milk mushrooms in a hot way, take:

• 1 kilogram of milk mushrooms,
• 1 onion
• 2 tbsp. tablespoons of salt
• dill umbrellas,
• cherry leaves,
• horseradish leaves,
• peppercorns.

1. To salt the milk mushrooms for the winter, first wash the milk mushrooms and soak in cold water overnight. Then fill them with cold water, bring to a boil, remove the foam and drain the broth. Do not forget to rinse the milk mushrooms.
2. Then pour cold water over the milk mushrooms and leave for half an hour. Drain and refill with new water. This must be done three times.
3. Put the dill and cherry leaves on the bottom of the prepared jars, on them - mushrooms, and on the mushrooms - onion rings.
4. Now you need to prepare the water with which you will pour the milk mushrooms to salt for the winter. To do this, bring it to a boil, put peppercorns and salt in it. Pour the prepared brine over the mushrooms. Then sterilize the uncovered jars for 30 minutes. Cover the sterilized milk mushrooms with horseradish leaves and close the lids. After 30-40 days, the milk mushrooms can be eaten.

How to salt black milk mushrooms for the winter in a cold way - recipe number 1

1. To salt, sort out the black milk mushrooms. First, in adult milk mushrooms, the top cover of the cap is first removed.
2. Also, cut off the legs from the caps, soak the lump in cold water and well clean the caps from dirt, then rinse them in cold running water.
3. Soak prepared black milk mushrooms in or salted and water (for 1 liter of water - 10 grams of salt and two grams of citric acid) from half an hour min to 48 hours, while changing the water at least twice a day.

How to salt black milk mushrooms for the winter in a cold way - recipe number 2

1. The best way to pickle black milk is cold. Before and how to salt black milk mushrooms, it is necessary to thoroughly clean the mushrooms, soak them in salted cold water for 3-5 days. You need to change the water in mushrooms at least three times a day. Black milk mushrooms are soaked because they contain bitter juice.
2. Remember that after soaking, that pungent taste will decrease significantly, but it will finally disappear only 30-45 days after pickling black milk mushrooms.
3. When you soak black milk mushrooms, do not forget to be careful not to sour. After soaking, rinse the black milk mushrooms in cold fresh water, transfer to a colander or sieve, wait for the water to drain. Only then can you start salting.
4. In order to salt black milk mushrooms, put them in rows prepared in advance. Sprinkle each row with salt. Take 40-50 grams of salt per kilogram of shelled mushrooms.
5. Black mushrooms should be packed tightly enough. To do this, arrange them so that the caps are downward. The thickness of one layer of mushroom mushrooms should be no more than six centimeters. You must sprinkle each such layer with spices and salt. As spices, to salt black milk mushrooms, you can use cloves, bay leaves, black currant leaves, black pepper.

Tips for salting black mushrooms

1. Try to salt the caps and legs of the mushrooms separately. When the milk mushrooms are already salted, they need to be covered with a cloth, upstairs with a wooden circle, which freely enters the barrel. It must be boiled in advance.
2. To salt black mushrooms, put a load, also boiled, on a wooden circle.
3. Also, to salt black milk mushrooms, you can use jars. In this case, the upper mushrooms are pressed with two perpendicular boiled sticks,
4. Add a new portion to the mushrooms when they settle. Do this to keep the dishes full. Avoid mold growth. Otherwise, wash the mug and boil the fabric.
5. When your dishes are full, check for brine after five to six days. If it is not enough, be sure to increase the load.

It will be possible to use pickled black milk mushrooms in food in about 35-40 days.

How to salt milk mushrooms for the winter in a cold way

• milk mushrooms - 1 kg,
• horseradish leaves,
• salt - 40-50 grams,
• dill umbrellas,
• garlic - 3-4 cloves.

1. In order to salt the milk mushrooms for the winter, sort out the milk mushrooms and remove the legs. Then soak in cold water for 12 hours. Wash the soaked mushrooms in running and cold water and be sure to clean the caps from dirt. Then you need to re-soak the milk mushrooms in cold water. But the water should be salted and acidified. To do this, prepare 10 grams of salt and 2 grams of citric acid per 1 liter of water. In order for all the bitterness to leave the milk mushrooms, soak them for up to two days. Remember to change the water at least twice a day, adding citric acid and salt each time.
2. To salt the milk mushrooms for the winter, take a container in which you will salt the milk mushrooms for the winter.

   How to pickle black milk mushrooms at home (with video)

   Pour salt on its bottom, put horseradish leaves, chopped garlic and dill umbrellas. On spices, in order to salt the milk mushrooms for the winter, start stacking the milk mushrooms. Try to keep the mushroom layer about 6 centimeters. Then sprinkle them with salt. Spread the mushrooms again. Etc. When the entire container is full, put spices on top of the mushrooms, cover with a cloth and place under oppression.

3. Wait 2-3 days at room temperature. The milk mushrooms that you will salt for the winter will let the juice out and decrease in volume. Then place the mushrooms in a cool place for another 50 days. After this time, your mushrooms will be ready.

Enjoy your meal!

Black mushroom has long been known as a primordial Russian delicacy. It is used only in our country. In some regions, no other mushrooms are harvested besides him.

How to salt black milk mushrooms at home quickly and tasty

Naturally, the white relative receives a large share of fame, but among experienced mushroom pickers, the black one is on the same level with him.

The mushroom is delicious, it is difficult to confuse it with a toadstool. Also, due to the fact that the pulp secretes a characteristic acrid juice, it is almost not affected by worms.

And in this article we would like to talk about the black mushroom, present its description, photo and tell how to prepare a black representative of nature.

Characteristic

Like the Valui mushroom, the black mushroom belongs to the russula family. The people called him differently: black woman, gypsy, etc.

His hat is of the correct, round shape. In a young mushroom, it is convex, has a fossa in the center. With aging, it becomes an open type.

The surface diameter varies from 7 to 20 cm. Rarely, but specimens with a larger head are found.

It is very difficult to describe its color. You need to see him. If approximately, then at a young age it is dark green, or yellowish brown. Over time, it becomes darker, acquires an oak, brown-olive or black color. To moisturize the soil, the fungus secretes mucus around its stem. Therefore, the soil near the load is always moist.

The leg is thick, about 3 cm in diameter. In height no more than 8 cm. The shape is cylindrical narrowed downwards. The color is the same as that of the cap, only slightly lighter. Young mushrooms have a dense, fleshy leg. However, it very quickly loses its density and becomes empty inside.

The plates are densely planted, slightly climb on the leg. The color is cream. After pressing, they become dark.

The pulp is dense and fragile in structure. When damaged, it begins to secrete a clear liquid, which, in contact with air, acquires a dark shade.

The mushroom is quite tasty. But when it is raw, then the pulp has a bitter taste, which is formed due to the juice of the milk mushroom. Therefore, it belongs to conditionally edible mushrooms.

Benefit and harm

In terms of nutritional indicators, the milk mushroom fell into the third category. It is very high in protein and minimal in calories. There are only 22 kcal per 100 grams, which makes it an excellent diet food.

But, do not forget that any mushroom is very difficult for the body to assimilate. And the hero of our article is no exception.

If the fruiting body is improperly prepared, it will contain caustic juice, which can cause indigestion.

This mushroom is appreciated not only for its pleasant taste, but also because it bears fruit well, and its pulp is very rarely affected by worms.

Black lump is a real adventure for a mushroom picker. After all, it is very well camouflaged among the grass and dry branches. Finding it is not given to everyone. And those who find it will get an unforgettable experience from its use.

How to cook

The mushroom is delicious. But its taste is directly dependent on the chef. After all, improper preparation promises that you will encounter a fruit that is rather bitter and disgusting in taste.

First, fill the collected fruit bodies with water and leave them for 30-40 minutes. This time is enough for the debris adhering to the surface of the fruiting body to have time to lag behind. Then we take some kind of brush and knife, and proceed to preparation. The debris is removed with a brush, and the skin is removed with a knife (if the mushroom is old).

After that, we soak them in water. There are two theories about mushroom steeping:

1. You can soak it for 4 days. Then all the bitterness will go away, and the nigella will be ready for cooking without preliminary heat treatment. Well, or with a minimum boil of 5-10 minutes. However, many people do not like soaking for such a long time, and they stick to the second preparation method.
2. Soak for 1 day. With such soaking, complete elimination of bitterness cannot be achieved. This method also implies additional long-term digestion. A significant drawback of this preparation method is that, with a long heat treatment the lump loses its taste. And besides, there are many recipes where it should be used raw.