How to pickle black milk mushrooms?

Every autumn, many housewives think about how to pickle the mushrooms collected. It is not at all difficult. There are two ways to salting mushrooms - hot and cold. Everyone chooses the one that is more convenient for him.

In this article we will look at how to salt black milk with both methods.

Cool way

This way of salting black wetter is longer, but it has its advantages. Some believe that this method is more suitable for these mushrooms, as they contain milky juice, which is bitter and may be an irritant to the mucous membrane of the stomach and esophagus. Pre-soaking and infusion removes bitterness from the milky juice.


  • 2 kilograms of black salvage;
  • black pepper and other spices to taste (garlic is often added for flavor and aroma);
  • Bay leaf;
  • currant leaf;
  • horseradish leaf;
  • salt.


  1. Clean the mushrooms from the ground, twigs and needles, rinse them.
  2. Soak in cold water for 4 to 5 days. Do not forget to change the water regularly - 3-4 times a day. In addition, make sure that the black milk mushrooms are not sour.
  3. Throw the soaked mushrooms in a colander and wait for the water to drain. After that, you can directly start pickling.
  4. Take a small jar or wooden keg. It is believed that the salting process occurs better in wooden containers. At the bottom of the dishes, in which you will salt, put spices and bay leaf, currants and horseradish.
  5. Put the mushrooms on the spices and spices, sprinkle with salt (for 1 kg of mushrooms, use 40-50 grams of salt, not more). Make sure that the layer of mushrooms was not more than 6 centimeters. Next, put the sheets, pepper and mushrooms again, which sprinkle with salt.
  6. Cover the jar with gauze, put the load on top.
  7. After the mushrooms have settled, add a new batch of mushrooms. Make sure that there is no mold on the place of gauze and cargo, otherwise change the gauze.
  8. Watch the mushrooms for 70 days, checking if there is a pickle in the mushrooms. If it is not enough, increase the load.
  9. After 35-45 days, you can eat black milk mushrooms, during which time the pungent taste of the milky juice will disappear.

Hot way

Quick and convenient way to salting.


  • 2 kilograms of black salvage;
  • black pepper peas;
  • 5 cloves of garlic;
  • Bay leaf;
  • currant leaf;
  • sheets of horseradish.


  1. Clean the mushrooms from soil, dirt and other debris.
  2. Put in a saucepan, cover with water and put on medium heat.
  3. Boil the mushrooms for 10 minutes, then lay them in a colander, rinse, refill with cold water and boil for another 20 minutes.
  4. Drain, cool the mushrooms and lay out in layers with spices, as in the situation with the cold method (spices, mushrooms, no more than 6 centimeters, salt, again spices and so on).
  5. Cover the saucepan with gauze, put the load and remove the mushrooms for a couple of weeks for salting.
  6. After two weeks you can eat mushrooms.

Black mushrooms are good with mushrooms, as well as self-snacks.