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Salty milk mushrooms, step by step recipe with photos

Salted milk mushrooms cooked according to this recipe will turn out crispy, fragrant and very tasty.

  • 5-6 cloves of garlic
  • peppercorns — 5-6 pcs.
  • large iodized salt — 3 tbsp. l
  • oak leaf — 2-3 pcs.
  • 1 large sheet of horseradish
  • bunch of mature dill with umbrella
  • 3-4 cherry leaves
  • white milk mushrooms — 1 kg

Marinating mushrooms is easy, but you should still remember some rules. First of all, every kind.

Pickled and pickled cabbage is an excellent preparation for the winter. You can eat just like that, or.

Apparently the one who gives such an inconceivable recipe for salting gruzdy, he himself, never salted them!

Did you know that per kg. mushrooms is 40 — 50 g. salt, and you have 3 tbsp. spoons, which corresponds to 60 grams of salt, and if you put in a little horseback, it will be all 90 grams, which is why many who have salted your recipe complain that the mushrooms are too salty.

Salted a few times black milk mushrooms in a barrel.

Before salting, he soaked for 3-4 days in water, until the reddening of the wetlands — they become elastic, not fragile and have a pleasant aroma. Then put it in layers with spices and salt in a keg. In a month, 40 days, I tried it — I did not try the taste of the fungus), although the waves also get nothing

Salt Black Gruzdia let7. Talk super. Try. Collect, drive, boil water and fill everything, leave until morning. Then wash thoroughly in several waters to wash the leaves and needles.

Cook for 30-40 minutes. Again we leave.

Milk will become dark purple. At the bottom of the tank we put salt, not sparing, a layer of milk seeds 5 cm high, chopped garlic finely, black and allspice, cloves, bay pepper and not salt salt on top. gauze and oppression. Mushrooms cost 2-3 weeks and eat. As they are salty and very, soaked in water. You can several times. As you feel better and pozhaluste to receive. In a salad, with onions. in soup. All the best.

I salted the mushrooms in a cold way, stood for 7 days — the brine darkened and there was a smell. What to do, tell me, please.

Last year, salted milk mushrooms for this recipe — and spoiled!

Such a pity! Mushrooms turned out unrealistic salted!

Who gives such recipes without trying?

I understood everything, except for one thing — pour brine into the banks (which one)?

And do I need to roll up the banks? And yet -whells can also salt?

Svetlana, if the prepared milk mushrooms turn out to be too salty, wash them with cold water.

They will make excellent potato salads, look for recipes on our website.

I salted milk mushrooms in a cold way and now they are standing in the fridge, they have tried very salty, tell me who knows how to use them now, do you need to soak them? Are there any recipes for salads with salted weights?

Probably it is better to make a separate salt solution, so as not to disturb the balance of water and salt. Just try on the salt that mushrooms are poured, do about the same and add.

If you know how much water you put on how much salt, even better.

She put the mushroom under the oppression, but there was no brine at all! What should I do?

Is it possible to pour boiled water?

Valentine, you can. But first you need to soak them for a day in cold water to remove the milky juice.

Then boil in fresh water for about 20 minutes and can be frozen.

Hello!

I really need advice.

Is it possible to boil raw milk mushrooms, chop and freezer, then to fry in the winter or something else to cook?

Olga Rodionova thanks for the help. I also tend to that we will not. did a little good. Most of it froze.

Uchtu for the future about pickle.

For the Guest who left a comment on 13.11.2012 at 19:33:59 It is dangerous and very risky to eat such mushrooms. In addition, they are already a month for you.

Easier to throw out than to risk health.

For the future, if you poured too much brine, then it is easier to boil a new batch and fill them with mushrooms.

Only need to do, of course, immediately.

For the Guest who left a comment on 13.11.2012 at 19:33:59 It is dangerous and very risky to eat such mushrooms. In addition, they are already a month for you.

Easier to throw out than to risk health.

For the future, if you poured too much brine, then it is easier to boil a new batch and fill them with mushrooms.

Only need to do, of course, immediately.

My mushrooms are mushrooms. maybe it matters too

Salted October 15, it turns out they cost exactly a month in the refrigerator, they can now fry. The most important thing is not to get poisoned.

Olga, how long have the mushrooms been?

It is difficult to advise something, not knowing at least the timing of the start of harvesting.

Good day! Help me please. Salted mushrooms for the first time.

The first stage was all good. We stood first in the pan, gave brine. When I put the mushrooms in a jar out of stupidity leaked a lot of pickle, now the mushrooms in the jar are almost without 1/3 of the pickle.

How now to be, what to do with such mushrooms, whether they will be suitable for food. I’m afraid to poison the family.

What to do?

I cooked salted milk mushrooms in an enamel saucepan, they stood for 3 weeks and we eat, make salads, they did not turn black in the saucepan, the pickle did not change its color and it was soaked in mushrooms, and the mushrooms were white like that and they were left, I’m glad what mushrooms have turned out.

You can soak it in plastic dishes (if it is plastic for food). I have been selling salt for a lot of years already. My grandmother salted in an oak barrel, and I have ceramic. what remains to this moment) and store in the refrigerator. Milk in the process of salting becomes dark cherry color, and the brine may be slightly grayish.

It is imperative to wash or put a new cloth under the yoke once a week.

If the milk mushrooms are overdone, they can be soaked in water or milk. I always put currant leaves, cherries and dill umbrellas when I pickle, and this year I put a sheet of horseradish, and see what happens.

Is it possible to soak milk mushrooms in plastics or any other container?

If not, why not?

I, too, have blackened the brine of the wetlands and they themselves have turned gray, although the smell is good.

I think everything is worth trying now.

Mushrooms, they say may turn black, if not covered with brine, but in my case the brine itself has turned black.

And we did not wait for 40 days, They quickly prepared.

Over the week we ate.

Nothing alive.

Marina, we consulted a specialist in this case https://www.gastronom.ru/article_recipe.aspx?id=1003913 and here is what he advises: "It is possible, but then they will be fermented)) In general, if you just started, you can try to save — rinse several waters, pour fresh water, pour in a lot of salt and see if they will continue to sour or not — it will be understandable in a couple of hours.

If not, rinse and salt again in the usual way.".

IF CARRIAGE IN WATER WIPPED AND OIL WATER THEM CAN BE LITTLE OR NO?

We have blackened Gruzdzh it is not clear why?

Salted? No problem.

For 2-3 hours in fresh milk.

Salted? No problem.

For 2-3 hours in fresh milk.

salted milk mushrooms began to foam what to do?

It is possible to fight overdoing with milkberries in the following way: rinse the mushrooms and pour new rasol into 1 liter of boiled cooled water 1 tablespoon with a hill of sugar and 1 teaspoon of salt. In a week they will be in good condition, she went through it.

salted chest, salted.

How to get rid of salting? or is it impossible?

Hello, I am writing about salting salmon. I did not understand how many hours it is necessary to keep the milk mushrooms in brine. thank

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