Autumn not only pleases with the beauty of nature, but also gives a lot of different vegetables, fruits, nuts, mushrooms that can be prepared for the winter. One of these products that are suitable for long-term storage is black milk, because many gourmets like their dishes. The following article provides the most popular recipes for salting these mushrooms in various ways.
Selection and preparation of ingredients
In order to prepare tasty, fragrant preparations for the winter, you need to buy only high-quality, fresh, without extraneous odors, damage and signs of decayed products.
Did you know? For a characteristic appearance (a concave hat of a dark olive color), a black lump is popularly referred to as “black hollow”, “black lips”, “gypsies” and “piggyback”.
Particular attention should be paid when choosing mushrooms: they should be with a dense structure, without any dark spots, mucus or mold. It is necessary to carefully sort through, wash, dry; You also need to wash and dry the cooking equipment well.
Recipes for harvesting salty black mushrooms for the winter
The following are the most popular recipes for stubs: classic, cold and hot ways, with onions, in cabbage leaves, without spices.
Classic recipe
2.5 l18-21 days
garlic
12–15 large cloves
Nutritional value per 100 g:
- Thoroughly sort out the breasts from the sheets and other garbage, wash well, you can use a brush. Remove the top dark cover from each mushroom.
- Put all peeled products in a container, add water and leave to soak for 3-4 days.
- After the specified time, drain the liquid - and you can begin to salting.
- Rinse the dill, dry, chop finely.
- Peeled washed garlic into small pieces.
- Add evenly chopped dill and garlic to the bottom of the enameled dish and put the mushrooms out (you need to lay out so that the bottom is completely covered), sprinkle with salt. And in the same way lay all the other mushrooms in layers.
- All ingredients should be coated with brine; if it is not enough, you need 1 tbsp. l dilute salts in 1 liter of water and fill in the contents (as needed).
- Cover with gauze, crush with oppression and put in a cool dark place or refrigerator for 2-3 weeks.
Important! In the recipe “Hot way” the weight of mushrooms is indicated in boiled form. All other recipes provided in this article are weighted. soaked loaves.
Hot way
3 l90 minutes
garlic
10-15 large cloves
Nutritional value per 100 g:
- Sort and wash the mushrooms, put in a pan, pour water (you can boil it, then it will boil faster), put it to boil; After boiling, reduce the fire and cook for 25-30 minutes.
- Rinse the cooled breasts and allow a little drain of excess fluid.
- Rinse the peeled garlic cloves and cut into small pieces.
- In salting dishes (an enameled pan or a plastic bucket for food), add some boiled mushrooms, add a little salt, add a handful of garlic, mix thoroughly.
- Add the rest of the ingredients to the resulting product and mix well.
- Cover the workpiece with clean, dry gauze, squeeze with the yoke and put in a cool dark place for 10-12 days.
Video recipe
Hot way
Important! For high-quality salting of breasts, it is necessary to adhere to the correct proportions, for 1 kg of mushrooms you need 50 g of salt. Salt should be table, coarse, not iodized (it can give a bitter taste to foods, they can also turn out soft).
Cold way
2.5 l30–40 days
garlic
10-15 large cloves
Nutritional value per 100 g:
- Sort out mushrooms from leaves, twigs, soil and other debris, very large hats can be cut into several parts. Fold everything into an enameled container, pour cool water, crush it with oppression and leave for 1 day.
- Then transfer the soaked milk to a separate container, pour again with clean water, and pour out the remaining liquid. Repeat this procedure for 3-4 days. At the end of the manipulations and the specified time, they should be clean, elastic, red-wine color.
- Put mushrooms in a clean dish, add salt and peeled crushed garlic, mix well, cover with a piece of clean cotton cloth, squeeze with gnarl, place in a cool place for 30-40 days.
- You can also leave the salting for 1 day at room temperature in order to start the salting process faster.
- After the finished product is transferred to clean sterilized jars, cork with plastic lids and stored in the refrigerator.
Video recipe
Cold Way Video Recipe: Cold Way
Important! It is necessary to monitor the cleanliness of gauze, which is covered with pickles - to avoid the development of pathogenic mold, it can be washed or replaced with a new one.
With onions
6 cans per 0.5 liter 100–120 minutes
black pepper peas
5-6 pcs.
Nutritional value per 100 g:
- Sort the mushrooms from leaves and other debris, strip out the damaged parts, and separate the legs from the hats with a knife.
- Fold them in a deep container, add water and rinse well. Fold in a colander and let the liquid drain.
- Then cut the breasts into several parts (so that they fit well in the jars), send them to the pan, add salt, pour water and put on the stove.
- Bringing to a boil, reduce the heat and cook for 15–20 minutes.
- Drain, rinse contents and place on a sieve.
- Pour 1.5 liters of water into a separate pan, add salt, sugar, spices and boil the marinade.
- After adding the boiled ingredients, boil for 15 minutes.
- Cut the peeled onions into rings, garlic into thin slices.
- In a clean, sterilized jars add vinegar (15 ml per 1 half-liter container), spread the hot product mixed with chopped spices.
- Roll up the lids, turn the cans upside down, insulate with a blanket and leave to cool.
In cabbage leaves
3 l 50-60 days
black pepper peas
10 pieces.
cherry or currant leaves
10 pieces.
Nutritional value per 100 g:
- Peel, wash the mushrooms, soak them for 2 days.
- In a separate container, mix water with 30 g of salt, add the milk and insist for about 10 hours.
- Then rinse them, pour again and leave for 5 hours, then throw them in a colander.
- Chopped peeled garlic into slices.
- Wash and finely chop the dill.
- In the washed and dried salting containers, lay out all the ingredients in layers (mushrooms, dill, salt, garlic, leaves of berries and cabbage).
- Press down on the load, put the dishes in a dark, cool place for 50-60 days.
Without spices
6 cans per 0.5 l 50-60 days
Nutritional value per 100 g:
- To clean the breasts from debris and earth, rinse, you can cut into pieces.
- Fold in a deep container, add water to them, squeeze with a load and leave to soak for 1 day.
- Then put them in a separate bowl, pour again and repeat this method for 3-4 days.
- Put soaked mushrooms in an enameled pan or bucket, add table salt, mix, put a top on the contents, press down with a load and let stand for 3 days. At the same time, they must be mixed daily.
- Then put the semi-finished product in clean jars processed by sterilization, densely tamping each layer, cover with nylon covers and place in the refrigerator for 50-60 days.
Features of storage of blanks
It is necessary to store preparations of salty loaves in a dark, dry, well-ventilated place, with a temperature regime of + 1 ° C to + 6 ° C, and pickled products are stored from + 5 ° C to + 15 ° C. For storage in the countryside, a cellar is suitable, in the city - a refrigerator or a balcony.
Did you know? A mushroom with the name Veselka growing in Russian forests was included in the Guinness Book of Records as a record holder in terms of growth rate. It is 1 cm every two minutes.
Black salted breasts go well with potatoes (mashed potatoes, fried, baked), they can be served with sour cream, sunflower oil, herbs, onions, various spices. Also, they can be used to prepare hodgepodge, salads, and use as a filling for pies, pancakes, dumplings. So, it makes sense to work in the kitchen in the summer to secure a supply of mushrooms for the winter.
