How to Salt Milk Cap Mushrooms: 10 Excellent Recipes for Winter

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Who can resist delicious salted mushrooms? This time, we suggest learning how to salt milk cap mushrooms. This is one of the most popular, and at the same time simple, winter preparations. We share 10 best recipes!

1. Salted Milk Cap Mushrooms (Hot Method)

Source: donatewales.org

A classic basic recipe that is easy to build upon.

Preparation time: 2 hours.
Yield: 4 servings.

• 1 kg milk cap mushrooms
• 2 liters water
• 6 tbsp salt
• 4 black peppercorns
• 1 dill sprig
• 2 cloves garlic

1. If you have wild milk cap mushrooms, not store-bought, you need to prepare them first. Remove all debris and soak the mushrooms in cold water. Press down with a plate and leave them for 2-3 days, changing the water periodically. Then rinse the milk caps under running water with a sponge.
2. Cut the largest milk cap mushrooms and place them all in a pot.
3. Mix 1 liter of water and half of the salt, pour over the milk caps, and bring to a boil. Simmer for about 5 minutes over medium heat.
4. Drain the mushrooms in a colander and let them cool.
5. Separately, boil the remaining water with salt and let it cool as well.
6. Place dill, garlic, and peppercorns in a three-liter jar, then add the milk cap mushrooms. Pour in the brine and add more water if necessary.
7. Leave the milk caps at room temperature overnight, cover with a lid, and refrigerate.
8. It's best to leave the milk caps in the refrigerator for about 2 months for them to be fully salted.

2. Salted Milk Cap Mushrooms Without Brine

Source: gribowiki.ru

The main alternative to brine recipes, and a very convenient option.

Preparation time: 45 minutes.
Yield: 4 servings.

• 1 kg milk cap mushrooms
• 40 g salt
• 5 cloves garlic
• 10 allspice peppercorns
• 10 black peppercorns

1. Slice the garlic. Cut the largest milk cap mushrooms into a couple of pieces.
2. Place a little pepper, garlic, and salt at the bottom of the pot. Lay a layer of milk cap mushrooms, caps down.
3. Then add salt, pepper, and garlic again, followed by another layer of mushrooms. Repeat layers until all ingredients are used.
4. Press everything down with a flat plate and place a weight on top. A one-liter jar filled with water will suffice.
5. Cover everything with cheesecloth or a towel and leave the milk caps to salt in a cool place for about a month. Ideally, at a temperature of 5 degrees Celsius.
6. After a month, the milk caps will be ready to eat.

Canning and Preserving

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3. Salting Milk Cap Mushrooms for Winter

Source: ru.pinterest.com

A good recipe specifically for canning milk cap mushrooms with regular metal lids.

Preparation time: 1 day.
Yield: 6 servings.

• 2 kg milk cap mushrooms
• 5 peppercorns
• 3 bay leaves
• 100 g salt
• 1.5 liters water
• 10 g parsley
• 3 cloves garlic

1. Rinse and sort the milk cap mushrooms, cover with cold water, press down with a light weight, and leave for about 24 hours. Change the water 3-4 times a day.
2. Rinse the mushrooms, add 1.5 tbsp salt and 1.5 liters water, and bring to a boil.
3. Reduce heat and simmer the milk caps for 20 minutes, covered.
4. In sterilized jars, place sliced garlic, bay leaves, and pepper.
5. Layer the milk caps tightly on top, periodically interleaving them with parsley sprigs. Sprinkle salt between all layers of mushrooms.
6. Pour boiling brine over everything and seal the jars.
7. Let them cool at room temperature and store them with other preserves.

4. Salted Milk Cap Mushrooms with Currant Leaves

Source: tgc9.ru

You can add a dill sprig, a couple of herb sprigs, or other additions to taste.

Preparation time: 2 days.
Yield: 8 servings.

• 2.5 kg milk cap mushrooms
• 2.5 tbsp salt
• 0.5 tsp sugar
• 10 cloves garlic
• 4 currant leaves
• 3 bay leaves
• 1 tsp black peppercorns
• 1 horseradish root

1. Soak the milk cap mushrooms in cold water for 2-3 days in advance, changing the water periodically.
2. In a large pot, sprinkle a little salt, then a layer of mushrooms, then salt again, and so on until the end. In the middle of the layers, sprinkle in the sugar.
3. Cover everything with a plate and press down with a small weight, like a one-liter jar of water. Leave for 24 hours.
4. Prepare all the leaves and spices, slice the garlic and horseradish.
5. Layer in sterilized jars – milk cap mushrooms, spices with garlic and roots, then mushrooms again, and so on until the end.
6. Close all with lids and store the milk caps in a cool place for 1-1.5 months.

Canning and Preserving

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5. Salted Milk Cap Mushrooms in Whey

Source: donatewales.org

Whey improves the fermentation process, and this is also one of the most original recipes.

Preparation time: 3 days.
Yield: 8 servings.

• 2.5 kg milk cap mushrooms
• 1 liter water
• 4 tbsp salt
• 1 tbsp sugar
• 1 tbsp whey
• 1 head garlic
• 3 dill sprigs
• 8 cherry leaves
• 5 currant leaves

1. Soak the mushrooms in cold water for 1-2 days in advance, changing the water periodically.
2. Slice the largest milk cap mushrooms, rinse, and cover with fresh water again. Bring them to a boil, simmer for 15 minutes, drain in a colander, and let cool.
3. Mix water, sugar, salt, and whey, and bring to a boil.
4. Slice the garlic. Place the milk cap mushrooms in jars, layering them with garlic, dill, and leaves.
5. Pour the brine over everything and leave under pressure at room temperature for 2-3 days.
6. Transfer the milk cap mushrooms to sterilized jars along with the brine, close with lids, and store in the refrigerator or another cool place for at least 3 weeks.

6. Salted Milk Cap Mushrooms with Vegetables

Source: m.povar.ru

Not just a milk cap mushroom appetizer, but a complete winter salad!

Preparation time: 3 days.
Yield: 6 servings.

• 2 kg milk cap mushrooms
• 2 kg tomatoes
• 5 bell peppers
• 1 onion
• 4 cloves garlic
• 1 tbsp peppercorns
• 50 g salt
• 20 g sugar

1. Wash and sort the mushrooms, cover them with cold water, and leave for 2 days, changing the water periodically.
2. Rinse the milk cap mushrooms again, cover with fresh water, bring to a boil, and simmer for 15-20 minutes.
3. Blanch the tomatoes, peel them, and blend until smooth. You can also grate them, pass them through a meat grinder, or use any other convenient method.
4. Similarly, finely chop the onion and bell pepper, mix with the tomato puree, and add salt, sugar, and spices to taste. Simmer this mixture until it thickens.
5. Tightly pack the milk cap mushrooms into a sterilized jar. Add peppercorns and garlic to each.
6. Pour the hot tomato sauce over everything, close with lids, and store in a cool, dark place for a month.

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7. Quick Salted Milk Cap Mushrooms

Source: koolinar.ru

In terms of preparation, this is the simplest and quickest salted milk cap mushroom recipe possible.

Preparation time: 3 days.
Yield: 8 servings.

• 2.5 kg milk cap mushrooms
• 150 g coarse salt

1. Soak the milk cap mushrooms in cold water for a couple of days in advance. Change the water as foam appears.
2. Layer the milk cap mushrooms in a basin or pot, sprinkling each layer with salt.
3. Press everything down with a plate and leave under a heavy weight for 3 days. During this time, stir the mushrooms once a day.
4. Distribute the milk cap mushrooms into sterilized jars, close with lids, and store in a dark, cool place for a month.

8. Salted Milk Cap Mushrooms with Mustard

Source: pro-orehi.ru

Instead of mustard seeds, you can use mustard powder – and it will result in two completely different flavors.

Preparation time: 1 hour.
Yield: 2 servings.

• 1 kg milk cap mushrooms
• 3 tbsp salt
• 500 ml water
• 3 horseradish leaves
• 1 dill sprig
• 1 tsp mustard seeds
• 3 allspice peppercorns
• 2 cloves garlic

1. Soak the milk cap mushrooms in cold water for a couple of days in advance, changing the water periodically.
2. Add salt, horseradish leaves, allspice, dill, mustard, and garlic to the water. Bring to a boil.
3. Add the milk cap mushrooms, bring to a boil again, and simmer everything for 10 minutes over low heat.
4. Distribute everything into sterilized jars, close with lids, and leave for at least 2-3 weeks in a cool place.

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9. Salted Milk Cap Mushrooms with Horseradish

Source: azbyka-vkysa.ru

This recipe is even suitable for salting milk cap mushrooms in a barrel – just proportionally increase the amount of ingredients.

Preparation time: 3 days.
Yield: 10 servings.

• 5 kg milk cap mushrooms
• 200 g salt
• 20 g dill
• 20 g garlic
• 10 g horseradish
• 5 bay leaves
• 20 g allspice

1. Sort and rinse the milk cap mushrooms, and soak them in cold water for 2-3 days. Change this water several times a day, then drain the mushrooms in a colander.
2. Finely chop the garlic, dill, horseradish, and bay leaves. Mix everything with salt and pepper.
3. Layer in a suitable container: milk cap mushrooms, spices, milk cap mushrooms, spices, and so on until the end.
4. Press everything down with a heavy weight, cover, and leave for 3 weeks in a dark, cool place.

10. Salted Milk Cap Mushrooms with Vinegar

Source: ok.ru

When cooking, you can add a pinch of citric acid to preserve the color of the mushrooms.

Preparation time: 3 days.
Yield: 3 servings.

• 1 kg milk cap mushrooms
• 400 ml water
• 3 tbsp salt
• 6 allspice peppercorns
• 70 ml vinegar
• 3 cloves
• 3 bay leaves
• 3 star anise pods
• 2 pinches cinnamon

1. Soak the milk cap mushrooms in cold water for 2 days, changing the water periodically. Rinse them, clean them, and cover with fresh water. Add 2 tbsp salt, and boil for 15 minutes. Drain the mushrooms in a colander.
2. Boil 400 ml of water with all the spices and simmer for about 7 minutes. Let the marinade cool slightly and pour in the vinegar.
3. Tightly pack the milk cap mushrooms into sterilized jars and pour the marinade over them.
4. Close with a lid and store the mushrooms in a cool, dark place for a month to salt.