Salting milk mushrooms

Since ancient times, milk mushrooms have been considered the “king” of mushrooms. Salted milk mushrooms are a delicious snack, very popular to this day.

In Old Church Slavonic the name “gruzd” means “heap”. Previously, milk mushrooms were collected by whole carloads and salted in barrels for the winter. Dry milk mushrooms are visually different from their relatives, and they can be confused with toadstools, and only connoisseurs can distinguish a dry milk mushroom from an inedible mushroom.

White milk mushrooms belong to the first category of mushrooms, which means that milk mushrooms are edible and it is very difficult to get poisoned by them. You can cook white milk mushrooms in any way, and white milk mushrooms are especially good for pickling. Starting from July until September, you can go into the forest for these delicious and healthy mushrooms, and you can read the pickling recipe just below.

When preparing black milk mushrooms for the winter, you should be careful. Unlike white milk mushrooms, black mushrooms are classified as third-class mushrooms, which means “conditionally edible.” Of course, we can’t get poisoned by them, but we don’t want an upset stomach either. Therefore, we read the recipe and salt the black milk mushrooms correctly.

The most difficult thing about salting milk mushrooms is washing them from forest debris. The milk mushroom cap has a funnel shape, and dry leaves, sand and other debris accumulate in this funnel. However, milk mushrooms are too tasty, and this makes you put up with the work of cleaning the mushrooms.