An amazing fact is that black milk mushrooms, how to salt, which we will tell in this work, almost everywhere, with the exception of the post-Soviet space, is included in mushroom pickers' guides as inedible. But most likely the fact is that "you just do not know how to cook it"! In our country, this mushroom has long become one of the most beloved among the people, because if you pickle it correctly, you will get a wonderful and tasty snack for any dinner table.
Black lump, also popularly called nigella, is called Lactarius necator in Latin and belongs to the russula family and the Millechniki genus.
Features of this mushroom
This mushroom, also popularly called nigella, is called Lactarius necator in Latin and is a member of the russula family and the Millechniki genus. Like most other types of mushrooms, black mushrooms grow in fairly large nests. You need to know its habitat well so as not to miss this mushroom, which perfectly knows how to disguise itself. It grows in birch and mixed forests, as well as spruce forests. It can also be found in large city parks where the soil is suitable. But we do not recommend collecting it within the city, because the mushroom in the city absorbs all harmful fumes, gases and the like. Better to get out into the woods. It is better to collect black lumps while it is young.
To do this, you may even need to dig in the ground, because small mushrooms often turn out to be covered with dust, sawdust and dirt. Remember that where there is one mushroom, there will definitely be a whole nest - if no one has collected it before you.
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How to identify this particular mushroom?
When salting black mushrooms, large mushrooms can be cut into several parts, while small ones can be completely soaked.
The appearance of this mushroom is quite simple and noticeable. His cap is small relative to some other types of mushrooms, from 5 to 15 centimeters on average. There are also larger specimens of old mushrooms, but you need to be careful with them - often they are already eaten by worms.
The cap of the black mushroom is strong and convex; during the life of the mushroom, it acquires a shape that resembles a funnel. The skin of the mushroom has chestnut color... Its distinctive feature is also special spots or circles that are black with a touch of greenery. During the cooking process, when the mushroom goes through the stages of boiling (if hot salting is used) and salting, the skin will turn cherry hue. The flesh of the black breast is white, but after the cap is broken, it becomes slightly brownish on the cut. The legs are high and strong, some especially large ones reach a height of 6 centimeters and a thickness of 3. The leg is hollow. Like other mushrooms of the genus "Millechniki", black milk mushrooms release a special milky sap when broken. He's white and pungent.
Inexperienced mushroom pickers may confuse the black mushroom with another mushroom that looks like it externally, namely, the black one. But his hat is different in color - it is dirty brown, and the flesh on the cut takes on a different color - it turns pink. However, the big trouble is that these two mushrooms are often confused, no, since black podgruzdok is also rated by most reference books as conditionally edible, and many connoisseurs even find it very tasty. After salting, such a mushroom turns black, and does not become a cherry hue, like a black mushroom - by this sign you can definitely recognize it.
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How to salt black milk?
We will dwell on the process of proper salting of mushrooms for the winter in more detail, since here you need to strictly follow the procedure if you want to achieve those wonderful features of taste and smell, due to which the black milk mushroom became famous among real mushroom pickers.
Those who monitor their diet will be pleased to know that black mushrooms contain a large amount of useful protein, according to some estimates, at least no less than beef, and this protein is easily absorbed by the body.
The composition also includes vitamins of group B, PP and C.
Before salting, the collected mushrooms must be thoroughly cleaned and rinsed. This can be done in a regular basin.
Be careful - there is usually a lot of soil on the black pile.
Large mushrooms can be cut into several pieces, while small ones are quite amenable to soaking whole.
Note that the soak should be long enough. At least a day, but for the best taste effect, it is better to extend this procedure up to 3 days. During this time, the mushroom will leave the milky juice contained in it, and not replace it with water. This will make it less brittle. The pan with mushrooms should be in some cool place. still do not forget that you need to change the water at least 3 times a day so that it does not stagnate, otherwise the whole effect of soaking will disappear. Don't forget to sort them by size, too.
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What to do next?
The composition of black milk mushrooms also includes vitamins of group B, PP and C. They contain nigella and fats with sugar, but in very small quantities, so that they can be safely eaten by both diabetics and those who simply follow their figure.
Further salting of black milk mushrooms has 2 methods: cold and hot. We will start with the latter, as it is simpler and faster. During hot salting, the mushrooms are boiled first. Put them in water and wait until they boil, then immediately remove them with a slotted spoon. After that, you drain this water, since the black cottages have released various superfluous substances into it, which is why an unpleasant and completely unnecessary foam appeared for you.
After that, put the mushrooms in the pan again, cover them with water and put on fire. Add coarse salt, but not a couple of pinches, but so that you get a full-fledged salty solution. You will need to cook for about an hour, reduce the heat after boiling, but not much. Towards the end of cooking, the time will come to add spices - this includes bay leaves, allspice and, to taste, cloves, which are traditional for pickling mushrooms.
When cooking is over, wait until the water has completely cooled down and remove the bay leaf. Then transfer the mushrooms to a glass jar of any size, pour in the brine that is still obtained from the water. You can also add garlic and parsley to the jar, depending on your taste. Then put the mushrooms in the refrigerator. After 4 or 5 days they will be ready for use. This recipe allows you to pickle mushrooms, both whole and chopped into pieces, as you like - it will turn out equally tasty.
Connoisseurs know that if you use a hot ambassador, the mushroom loses some of its not only useful, but also taste properties. Therefore, if you want to get a really tasty snack from black milk mushrooms, it is better to resort to the cold method, even if it may seem more difficult. So the mushrooms turn out to be truly crispy, do not lose their special aroma and light bitterness inherent in them.
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Other salting methods
Salt black milk mushrooms in a cold way in an enamel container, which can be a bucket, a large saucepan or a tank. But do not use galvanized buckets, they will harm the taste. The mushrooms need to be laid out in layers, with the caps down, alternating the layers with salt.
When using salt, proceed from the calculation of 2 and a half tablespoons (no peas) per 1 kilogram of mushrooms, previously soaked for at least several days. Add spices with salt: dill (both stems and umbrellas), garlic, cloves. Some experts also recommend lining the bottom of the bucket with leaves, best of all from black currant or horseradish - they will give the mushrooms an additional shade.
You can do without any spices at all - black milk mushrooms, even together with salt alone, turn out to be very tasty.
Cover the mushrooms on top with a clean rag, on which place a plate with oppression, and the very last layer is a towel covering the container. After a few days, look inside - a brine should have appeared. The mushrooms must be drowned in it. If there is too little liquid, then you can add a saline solution for half a liter of water, 1 tablespoon of salt. Rinse the fabric from time to time. The mushrooms will be ready in forty days. Such a long wait is worth it - you will get a very tasty black lump. They will be salty, crispy - just perfect mushrooms.
At the same time, those who value their time can also recommend another recipe for cold salting, which is used in villages at home, when mushrooms are collected in large quantities, and there is no time for such a thorough cold salting procedure. This ambassador can also be useful to you if you collect mushrooms in large quantities or even for sale. It can save you many days, although the taste result is considered by connoisseurs of black milk to be somewhat lower than with full-fledged cold salting.
This is how it is done. First, the mushrooms are soaked in cold well water for 6 hours, then the mushrooms are transferred to large barrels, sprinkled with salt at the rate of 50 g per 1 kilogram of mushrooms. The same spices are added to the mushrooms as listed in the previous recipes: dill, cloves, and so on. Everything is pressed with oppression, under which you must definitely put a clean cloth. If mold appears on it, it will need to be washed or replaced. The tubs should stand in a dark, cool place, for example, in the basement. Mushrooms salted in this way can be eaten after two to three weeks, that is, the time is almost halved in comparison with the usual method of cold salting.
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
- 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.
- 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:
- In Vyatka: black milk mushrooms are soaked for 5 days.
- 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.
- 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.
- 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.
- Universal salting of black milk mushrooms. Boil the mushrooms before salting.
- In Belarusian: 5-8 minutes.
- 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, sprinkling 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. The mushrooms are ready to eat 30–40 days after pickling.
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, volushkas 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 Salyushki 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.
How to salt black milk mushrooms in a cold and hot way, what recommendations need to be followed, and you will learn the secrets and recipes for salting from this material? IN western countries this type of mushroom is not eaten: they are considered not tasty and not edible. And our people from the past centuries have valued milk mushrooms, considered them one of the best and tried to gain as much as possible in order to stock up on fleshy milk mushrooms for the winter. It was not for nothing that the proverb appeared: “He called himself a load, climb into the back”. Love for these mushrooms is still relevant now.
A feature of the black mushroom is that it is never wormy: insect larvae do not like its pungent, pungent juice.
Features of black milk mushrooms
From July to November in the woods you can meet mushroom pickers who “hunt” just for mushrooms. The mushroom grows on a low stalk and has a fairly wide, funnel-like head. The flesh of the mushrooms is dense, and their smell is similar to fruity. In native forests, you can find yellow milk, alder, black, white, as well as raw and peppery. The most popular are black and white milk mushrooms.
Before salting, the milk mushrooms should be cleaned of soil, leaves and insects.
We'll talk about nigella, such a nickname was given to the black milk among the people, because this type is ideal for pickling. Today there are hundreds of different methods of pickling black mushrooms. But they all boil down to three main methods: cold, hot and brine. If nigella is salted hot, the mushrooms will become soft and tender, literally melting in your mouth. Salting with the cold method and in brine makes the mushrooms sad and retains their shape. If you love crunchy mushrooms, get ready to write down the recipe.
But first, you need to properly clean the mushrooms from the dirt brought along with the mushrooms from the forest. Do not pull the cat by the tail and as they brought the mushrooms home, proceed to processing. Mushrooms become unusable very quickly, because harmful bacteria grow in them. Sort out the product, throwing away the old and wormy ones, remove large debris from the nigella and soak in cool water. Let the blackies stand for a few hours, changing the water every half hour. So you not only clean the food from small adhering debris, but also wash the bitter juice from the mushrooms. Further, if you do not want crunchy milk mushrooms associated with the crunch of sand, take a brush and brush each mushroom with it under running water. Using a knife, carefully cut off the legs (do not throw them away, you can cook a separate dish from them) and put the caps of the nigella in a clean dish.
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Basic rules for cold salting
The cold method of salting mushrooms involves a long soaking in water, and not everyone decides on this method of salting. Someone simply does not have enough space to keep a container with milk mushrooms for several days, someone wants to put the fragrant mushrooms on the table as soon as possible and is not ready to wait so long. However, the crispy mushrooms with a pungent aroma are well worth tinkering with.
Horseradish leaves placed in mushrooms will not only give them a spicy pungency, but also protect them from deterioration and spoilage.
Put the washed mushrooms with their caps down in a wide container and cover with ice water. Press down on the blackies with a slight oppression and place the container in a dark, cool place for three days. Do not forget that you need to change the water every 5-8 hours so that bitterness and toxic substances are finally gone. In ancient times, blackies were salted in wooden containers, but now it is difficult to get such a tub, so it is best to use sterilized glass jars.
For a kilogram of milk mushrooms, you need to take a tablespoon of salt, a few cloves of garlic and horseradish leaves. Put seasonings on the bottom of the jar, mushrooms on top, salt them, cover them with horseradish leaves and garlic, put the mushrooms again. Form layers in the jar until we fill the container to the top. Cover the mushrooms with a cloth or gauze, put herbs and horseradish on top, close with a plastic lid. If you use wood or earthenware for salting, press down on the mushrooms with a little pressure. Put the container with blackies in the refrigerator or cellar for 3-4 weeks. After about 30 days, it will be time to serve the fragrant crispy mushrooms.
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How else can you add salt to such foods?
There is another method of cold salting of milk mushrooms. For a kilogram of mushrooms, you only need 40-60 grams of regular table salt. Put the washed mushrooms in a suitable container, fill with cold water and press down with a slight oppression. This is necessary so that the mushrooms are constantly under water. Remove the container to a cool place and watch the mushrooms, foam will appear in the container within 24 hours. You will need to rinse the blackies, wash the container and re-fold the mushrooms and pour cold water. This procedure will need to be repeated for six days, as soon as you notice foam on the surface. Don't worry if the mushrooms get smaller during this time - this is a normal reaction. We take out the milk mushrooms, cut them into several parts, put them in a clean container and fill them with salt. Cover with a cloth and black cumin press down their heavy burden. Remove the container in a cool place for three days, stirring the mushrooms in the container once a day.
For pickling mushrooms, you need 40-60 grams of salt per liter of water.
Now take sterilized jars and fill them tightly with nigella. Cover with nylon lids and store in a cool, dark place. In a month and a half or two, the mushrooms will be ready.
You can pickle nigella with onions, you get a very interesting taste. You need to take 3-5 mushrooms for a bucket onions and 1.5-2 cups of salt. Soak pure mushrooms in cold water for three days. In a bucket or bowl, lay the sliced \u200b\u200bonions and mushrooms in layers, seasoning each layer with salt. Cover the mushrooms with gauze, press down with oppression and put them in a cold, dark place for a month. After that, put the nigella in sterile glass jars, close with plastic lids and send them to the refrigerator for three weeks.
Salting black mushrooms in brine implies their heat treatment, but due to the fact that the mushrooms are in the brine, the product will turn out to be crispy, like when salted with a cold method. True, you need to be prepared for the fact that the blackies will be prepared for about two months. Take mushrooms, salt, pepper, vegetable oil, and also garlic, horseradish and bay leaf. We boil water in an enamel container, add salt at the rate of 1.5 tablespoons per liter of liquid, add nigella and cook them for a little less than half an hour. Pour water into another container, put salt and other seasonings. We boil the brine for 10 minutes, add the boiled mushrooms from the first pan to it, continue to boil for another 15 minutes. We remove the brine from the stove, add horseradish with garlic cloves to it and press down with something heavy.
Salted black milk mushrooms are an excellent appetizer for various hot and cold dishes. They are also used to cook extraordinarily delicious salads and pies are added to soups. Experienced housewives know how to salt black milk mushrooms in jars for the winter so that they crunch appetizingly.
You can salt milk mushrooms in any containers, but it will be more convenient to do this in glass jars, since they take up less space and are stored better. It is advisable to cut off the legs so that it is more convenient to put the black milk mushrooms in a container.
Culinary experts use two methods of preparing lamellar mushrooms: hot and cold. If you follow all the instructions step by step, then you can quickly and tasty cook mushrooms at home. A detailed description of the entire process, photo and video tips will help you with this.
Important: when pickling mushrooms, it is imperative to completely cover the mushrooms with brine, they should not be dry on top. This can provoke their spoilage and decay.
Hot salting of milk mushrooms
Many housewives believe that the simplest pickling recipe is hot, since it does not require long soaking of mushrooms.
Advice: if the mushrooms are heavily contaminated, soak them in plenty of cool water for 20-30 minutes. After this procedure, it will be much easier to remove the dirt.
Ingredients
Servings: - + 50
- Mushrooms 1 kg
- Water 4 l
- Rock salt 6 tbsp. l.
- Allspice peas 4 things.
- Laurel leaf 3 pcs.
- Garlic 3-4 cloves
- Sunflower oil 2 tbsp. l.
Per serving
Calories: 4 kcal
Proteins: 0.5 g
Fats: 0.2 g
Carbohydrates: 0.1 g
40 minutesVideo Recipe Print
- calorie content - 3.3 kcal;
- fats - 0.2 g;
- proteins - 0.4 g;
- carbohydrates - 0.1 g.
- mushrooms mushrooms - 2 kg;
- rock salt - 4 tablespoons;
- allspice peas - 6 pcs.;
- bay leaf - 6 pcs.;
- dried dill - 5 branches;
- garlic - 4-5 cloves,
- horseradish (leaves) - 6-7 pcs.
Thoroughly remove debris and soil from the mushrooms. Mushrooms like to eat various insects and worms, so you need to cut each mushroom in half and check for damage. Cut large mushrooms into quarters to fit in jars.
Pour 3 liters of mushroom boiling water into a saucepan and place on the stove. Pour in 4 tablespoons. salt, stir until dissolved. Put all the mushrooms in boiling water, set the heating temperature to medium. The milk mushrooms will be cooked for 20 minutes.
Throw them in a colander and discard the water.
Prepare a fragrant brine in parallel. Boil 1 L of water in a saucepan, add the remaining salt and seasonings. Boil for 5 minutes and set aside.
Wash the bowl or saucepan in which you will be pickling. Cut the garlic into slices. Fold the milk mushrooms into a container, adding several slices of garlic to each layer. Pour the brine over to cover all the mushrooms.
Place the plate on top so that it plunges into the brine, pressing down on the mushrooms. Put a jar of water on it - oppression. Leave the mushrooms in this state for three days at room temperature.
Prepare jars for milk mushrooms. Wash them thoroughly, preferably with baking soda, and then rinse them with boiling water.
After the right time, transfer the milk mushrooms to jars, fill it almost to the top with brine. Pour oil on top. Close the lids and place in any cold place: cellar or refrigerator. After a month, you can try salted milk mushrooms.
Cold salting of milk mushrooms
Another recipe for the winter, which is often practiced by lovers of savory snacks. This method of cooking is longer, but it allows a greater percentage to be saved. nutrients in products. Milk mushrooms are not boiled, but soaked several times.
Interesting: you can check the readiness of the salted milk mushrooms like this: cut a piece of the fungus and taste it. If the milk mushroom is not bitter, then you can use the forest gifts!
Time for preparing: 30 minutes
Servings: 50
Energy value
Ingredients
Step by step cooking
- Clean and check the quality of the mushrooms as described above. Leave only the hats.
- Fold them into a wide container and fill with water so that it completely covers the mushrooms. The mushrooms must be allowed to stand for 3 days. The water must be changed several times a day, otherwise the fermentation process will begin. In addition, during soaking, natural bitterness comes out of the mushrooms.
- Drain last time water and put the milk mushrooms in a colander. Cut the garlic into small pieces.
- Place some of the spices and garlic on the bottom of the dish. Next, put a layer of mushrooms, then some of the spices and salt, and repeat again until all the ingredients are laid out. There must be a layer of salt on top.
- Cover the milk mushrooms with horseradish leaves. If they are not there, then with gauze folded in several layers.
- Press down on the contents of the pot with a flat plate or wooden circle so that the mushrooms do not float to the surface. Place a load on top - for example, a liter can of water.
- In a month, the gifts of the forest can already be eaten. Arrange them in pre-washed jars, fill with brine and send to a cool place. Salted milk mushrooms are best kept in the refrigerator or on a glassed-in balcony in winter.
Important: under the oppression of the milk mushrooms, they must let the juice. If it is not enough, and after a day some of the mushrooms are still on the surface, remove the load, the plate and add some water. Squeeze the mushrooms again.
Chop the dill, chop the garlic finely, mix with the fragrant and crispy mushrooms, season with oil. You will have a great appetizer that can be served with many dishes. Black salted milk mushrooms go especially well with boiled potatoes. A simple but delicious dinner is ready!
Most of the foreign reference publications classify these mushrooms as inedible. Domestic mushroom pickers do not share the opinion of foreign experts and go to harvest black mushrooms in shaded areas of birch and mixed forests from the beginning of August to the end of October. In winter, salty crispy mushrooms that have not only excellent taste, but also medicinal properties, are able to compete with the best restaurant dishes. It remains only to choose a suitable recipe and figure out how to salt black milk mushrooms for the winter.
The taste qualities of black milk mushrooms are well known to those lovers of these mushrooms with a slightly coarse pulp and a specific, slightly resinous aroma, who have mastered the secrets of their proper preparation. Blackies are pickled, boiled, fried, used as a side dish, added to stews, and pies are prepared from them. But the most common method is the salting of black milk mushrooms, during which each salted mushroom changes its black color to purple-burgundy. Mushrooms prepared in this way not only have an amazing taste, but also successfully replace meat, provided that the mushrooms are properly prepared for cooking.
From collection to processing
Demonstrate miracles of dexterity, looking for nigella tubercles under the forest litter,? this is only half the battle. Having delivered the harvested mushrooms home, you will have to work hard before remembering your favorite recipe for harvesting milk mushrooms for the winter.
Sorting
To make the finished treat really tasty, it is better to divide the milk mushrooms. Small and strong mushrooms are prepared separately from mature specimens with a large cap. This is how the taste of the future snack is fully manifested. In addition, young specimens are more aromatic and crisp. Sorting by type requires special attention. You can follow the example of some housewives and cook, for example, white milk mushrooms along with black ones. However, in this case, the unique taste and aroma inherent in each type of mushroom will be lost, since it is carried out differently than black.
Garbage cleaning
Use a hard, wide brush to remove accumulated debris and needles. Its caps are usually collected more, so the brush is replaced with a knife, with the help of which the debris is scraped off from each fruit. The cleaning process is one of the most important, since any foreign inclusions can cause poisoning.
Removal of softened and darkened areas
A sharp knife is used to free healthy pulp from damaged areas.
Washing
Running water will help to completely remove all debris. Each mushroom is washed with special care and then folded back onto a sieve.
Soaking
This procedure is included in all existing salting recipes, as it eliminates the bitterness and pungent aftertaste. Cleaned from debris and washed milk mushrooms are placed in a wide container, filled with water at room temperature with the addition of salt. The amount of salt is 1 tbsp. l. for 2 liters of water, which must be changed every day. Soaking times for blackies are from 3 to 7 days. If the milk mushrooms are mature with large caps, then it is necessary to change the water at least twice a day. After the completion of soaking, the nigella are washed and reclined on a sieve to remove excess liquid.
Basic rules for salting
When all the necessary requirements for the preparation of mushrooms are met, you can start salting black mushrooms at home. For the best result, you will need to conduct a kind of test: cut off a piece of mushroom with a sharp knife and taste the cut. The absence of unpleasant bitterness will be the signal for the beginning of pickling nigella for the winter.
Intermediate steps such as right choice salt (it is better to use ordinary table salt, without any additives and flavor enhancers), the determination of the method of salting, as well as the place where the nigella will be before serving, must be completed by the time the soaking process is completed.
Choosing a suitable salting method
For those who have already become a family tradition, picking and harvesting mushroom harvests does not need to find an answer to the question of how to pickle black milk mushrooms for the winter. Each of these families has its own, special recipes. But beginners have to act by trial and error, since different ways and even the smallest nuances can change the taste of the finished product in one direction or another.
The main task is to choose the most suitable salting method. Here it is necessary to be guided by individual requirements. For instance:
- A large number of nigella is more convenient to harvest using the cold salting method.
- For those who do not like to wait, the hot method is more suitable, since the holding time of the mushrooms in the brine will be only one month.
- More Patient People Will Like It cold way... If there is a storage place in the cellar, the holding time of the mushrooms is within the interval from one and a half to two months.
- Mushroom pickers who are undemanding to the appearance of the finished product will prefer the hot salting method, since with the cold method, each mushroom must be whole and placed in the brine, strictly with the cap down.
- For salting, there is a wooden tub specially designed for this purpose, as well as a cellar where salted mushrooms can spend a long time. In this case, the cold curing method is ideal.
- You can also salt nigella in glass containers, and wait for the workpiece to ripen by placing it for storage in the house. Simple hot salting of black milk mushrooms for the winter in this case is the best choice.
- High demands are placed not only on taste and aroma, but also on the degree of softness of the finished milk mushroom. Preference for crispy mushrooms over soft and pliable ones? Then you need to salt only in a cold way.
The best recipes for the master's piggy bank
Consider a few recipes that are suitable for salting a delicious mushroom.
Salt hot: recipe number 1
This is the easiest way to cook salted black milk mushrooms in a hot way for the winter.
- Peeled, washed and soaked mushrooms are brought to a boil.
- Then the milk mushrooms are removed from the boiling water using a slotted spoon, and the water is drained with foam.
- The blackies are returned to the container and filled with clean water again. Also added to the pan required amount rock salt without additives and flavor enhancers. The brine should be saturated.
- In the resulting saline solution, nigella are boiled for an hour.
- After the end of cooking, a bay leaf is placed in the pan, allspice peas and clove buds are added.
- After that, the mushrooms are left alone until they cool completely.
- Next, the bay leaf is removed. The mushrooms are removed and laid out in glass jars.
- Pour brine from the pan as the mushrooms are laid. For those who like a more piquant taste, it is recommended to add finely chopped dill and garlic to each jar.
- The finished workpiece is placed in a cool place.
After about 5-7 days, the mushrooms can be served.
Hot ambassador: recipe number 2
The second option, describing how to salt black milk mushrooms in a hot way, is no less simple than the previous one. The blackies are boiled, thrown back on a sieve, and then laid out in layers in an enameled bucket or pan, sprinkled with rock salt at the rate of 2-3 tbsp. l. for 1 kg of black milk mushrooms. A large plate with oppression is placed on top. You can try the result of your work in a couple of weeks.
Cold method: recipe number 3
To salt black milk mushrooms in a cold way, you need an enamel container (bucket, saucepan, tank). In it, currant leaves are located at the bottom, and then mushrooms are placed in layers, located strictly with their caps down. Sprinkle each layer with rock salt. The amount of salt is 2-3 tbsp. l. for 1 kg of nigella that have already passed the soaking procedure.
You can add spices in parallel such as dill, garlic (for an amateur), cloves, allspice peas. However, there are connoisseurs of salted mushrooms who prefer complete freedom of the product from any spices. The main thing is that they are crispy and retain their unique aroma.
The last layer is covered with a clean cloth. Next, a plate is placed and oppressed. Gradually, brine begins to appear in the container. Care must be taken to ensure that the milk mushrooms are completely submerged in the salty liquid. In the event that there is not enough of it, a brine prepared from 1 tbsp is added. l. salt in 0.5 liters of water. Be sure to keep an eye on the fabric on the surface. If traces of mold appear, the fabric should be washed and washed more often. Salting time is 40 days.
Another option for cold salting: recipe number 4
The traditional cold salting of black mushrooms is still practiced in the villages. The washed nigella is soaked for just 7 hours, and then stacked in layers in wooden tubs. Dill, garlic, currant leaves and salt are also added there at the rate of 60 g of salt per 1 kg of black mushrooms. A clean cloth is laid on top and oppression is located. Salting period is from two to three weeks. Large tubs are not filled immediately, but as fresh mushrooms arrive.
Choosing a way to prepare black milk mushrooms for future use, and spending quite a bit of time processing the harvested crop, in winter you can get an excellent snack not only for festive table... Salted mushrooms will especially delight during a long fast, since they replace meat with great success.
