Milk mushrooms in a cold way for the winter

The given recipe for pickling mushrooms for the winter is very simple and delicious. Mushrooms will keep well in a cool, dark place for the whole winter, therefore, in a good year, you can prepare a couple of jars of mushrooms in this way for a change.

Well-salted pickled milk mushrooms can be easily stored under a nylon lid. The cooking process cannot be called fast, but the result fully justifies the large investment of time and effort. Milk mushrooms are very well suited for pickling, they turn out to be tasty and aromatic.

Those who returned from the forest with full baskets of mushrooms, the question arises what to cook from them. This method of dry salting of milk mushrooms takes a lot of time, but the snack is worth it. The mushrooms turn out to be crispy and unsurpassed in taste.

Nowadays, salted milk mushrooms are a special gourmet snack on any table. This dish is highly appreciated by men. In this recipe, you are invited to pickle the milk mushrooms in a cold way, because it is with this pickling method that the mushrooms retain their aroma and remain crispy.

Milk mushrooms are highly nutritious fleshy mushrooms, rich in easily digestible components and vitamins. Boiled milk mushrooms can be successfully used in dietary nutrition as a substitute for meat or fish. Today I want to share a recipe for salted milk mushrooms in a cold way.

An ancient way of salting mushrooms is salting them in a wooden barrel. This barrel is placed in a cold, dark place. Mushrooms are stored in it for a long time, salted well and take in the smells of aromatic herbs.

Most often, white milk mushrooms are used for salting, but black ones are in no way inferior to them in taste and their properties. Therefore, feel free to pick such mushrooms and harvest them for the winter in a hot way.

Salted milk mushrooms are combined to taste with the aroma of dill. In this recipe, you are invited to salt them in a cold way and immediately in jars. Take dill in umbrellas. If they are not there, then you can use dry dill seeds for pickling milk mushrooms.

The hostess's garlic is rarely added to salted milk mushrooms, as it interrupts the taste of mushrooms, but there are also lovers of garlic pickles. Garlic for mushrooms is cut into slices and added at the rate of 4 cloves per 1 kg of mushrooms. Salt black milk mushrooms in a cold way, which preserves the crispy taste of the mushrooms.

You are offered the simplest recipe for pickling black milk mushrooms at home. Although these mushrooms are considered conditionally edible, this appetizer will turn out to be very tasty. Salt milk mushrooms with a lot of seasonings and in small non-standard jars.

Every housewife wants to pickle milk mushrooms so that they have a crispy taste and a wonderful aroma. This nondescript mushroom has more protein than chicken meat, and is the only non-animal product that contains vitamin D. In modern apartments, this preparation can be made by salting black milk mushrooms in jars.

This recipe is suitable for when you need to pickle a small amount of white milk mushrooms. Mushrooms are immediately soaked in brine, and then placed in a jar with seasonings. Your snack will be ready in a month. It is convenient to store salted mushrooms in jars in the refrigerator.

We bring to your attention a classic recipe for cold pickling of white milk mushrooms. The amount of salt for mushrooms in all recipes is the same. You can change the amount of seasonings to your liking, because someone likes the pure mushroom taste, and someone loves the spicy one. You can salt the milk mushrooms in an enamel pan, but, of course, it is better in a barrel.

Cold salted black milk mushrooms have a slightly different texture and aroma than those salted with heat treatment. According to this recipe, you can quickly prepare milk mushrooms with a large harvest, which makes it possible to choose young and dense mushrooms for harvesting. You can pick mushrooms gradually. They are salted in a large container and added as they come from the forest. Salted without any spices, which makes it possible to enjoy the pure taste of salted mushrooms.

Salted milk mushrooms in the process of salting always lose some of their strong and crunchy taste, oak leaves contain a lot of tannins, it is not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves keep fungi from mold. They do not have their own aroma and do not interrupt the natural taste of salty milk mushrooms, and spices and seasonings can be added before serving the mushrooms to the table. Salt the milk mushrooms in a cold way with preliminary soaking.

Milk mushrooms, especially black ones, themselves are very bitter due to the large amount of bitter milky juice. As a result of soaking, the juice and bitterness are gone, but the mushroom aroma and its crisp taste remain. In this recipe, you are encouraged to soak the milk mushrooms for a week before pickling and change the water 2-3 times a day, and then pickle in a 3-liter jar. Try it, the result is wonderful!

Milk mushrooms, like all salted mushrooms, go well with dill. Do not spare dill and can add it in the form of umbrellas, and seeds and fresh. The appetizer will be very aromatic and crispy. Salt in a cold way with a short soaking. The most important thing in the recipe is to withstand the prescribed period of salting, so that the milk mushrooms acquire their wonderful taste.

You will like the salting of milk mushrooms with garlic for the winter with the simplicity of preparation and the special aroma of mushrooms. Such mushrooms are worthy of a festive table. Salt in a cold way.

Cold pickling of mushrooms in jars will be an easy and quick way for you to prepare mushrooms for the winter. Milk mushrooms are crispy and combine the natural forest aroma with the aroma of spices. With a large amount of mushrooms, it is suggested to first salt them for 3 days in a large bowl, and then put them in glass jars.