Raw pickled milk mushrooms for the winter cooking recipes. Pickled milk mushrooms at home. Recipe for pickled milk mushrooms with vinegar for the winter

Simple ways of preserving food allow you to harvest vegetables and berries, herbs and mushrooms. There are many options for how to pickle milk mushrooms for the winter, but not all of them meet the requirements for safety and organoleptic value. Don't take risks and experiment. This page tells about how to pickle mushrooms for the winter and at the same time protect yourself and your loved ones from the risk of infectious diseases. All the presented recipes for how to pickle milk mushrooms for the winter have been tested and studied. They meet all safety requirements. This pickling of milk mushrooms at home allows you to prepare a truly tasty and nutritious product for the winter.

Look at the recipes for pickling milk mushrooms for the winter in the photo, which the article is richly illustrated, and choose the appropriate harvesting options.

How to quickly pickle milk mushrooms for the winter

For a marinade for 1 kg of fresh milk mushrooms, 1 tbsp is taken. a spoonful of salt and 200 g of a 6% solution of food grade acetic acid.

Before quickly pickling milk mushrooms for the winter, the marinade is poured into an enamel pan, put on fire, brought to a boil and the prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When foam stops forming in the boiling marinade, spices are added to the pan: for 1 kg of fresh milk mushrooms - 1 teaspoon of granulated sugar, 5 allspice peas, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0.5 g of citric acid to preserve the natural color of the mushrooms.

At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool by covering the pan with gauze or a clean cloth. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked. The jars are closed with plastic lids or parchment and stored in a cold place.

How to pickle milk mushrooms for the winter in banks

Before pickling milk mushrooms for the winter in jars, boil the mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown onto a sieve, cooled, laid out in jars and poured with a cold marinade prepared in advance.

For the marinade for 1 kg of fresh mushrooms, take 0.4 liters of water, 1 teaspoon of salt, 6 allspice peas, 3 pcs. bay leaf, cloves, cinnamon, a little star anise and citric acid. The mixture should be boiled in an enamel saucepan for 20-30 minutes over low heat. When the marinade has cooled slightly, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms. The jars are closed with lids and stored in a cold place.
Pickled milk mushrooms are stored at a temperature of about 8 ° C. They can be eaten 25-30 days after pickling.
If mold appears in the jars, the mushrooms need to be thrown onto a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and refill with the marinade.

How to properly pickle milk mushrooms for the winter

The secret of how to properly pickle milk mushrooms for the winter lies in the right ingredients. Would need:

• Water - 120 ml
• Table vinegar 6% - 1 glass
• Mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Sort out the milk mushrooms and process, rinse. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil.

Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pot. Remove foam from time to time.

After waiting until the foam stops appearing, add sugar, spices, citric acid.

Cooking time depends on the type of mushroom. If champignons, porcini mushrooms, mushrooms or aspen mushrooms are selected for pickling, it will be 20-25 minutes, if chanterelles, boletus or boletus mushrooms - then 15 minutes (meaning the time since boiling).

The mushrooms are done if they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After that, distribute them in jars and pour over cooled marinade - broth. Close with ordinary plastic lids.

Put the banks in the cellar. Store them for 1 year at a constant temperature of 3-4 ° C

Another recipe for winter storage.

For 5 kg of mushrooms 150 g of salt, spices to taste, 2 liters of water, 30 ml of 80% solution of vinegar essence, 15 pcs. bay leaf, 30 allspice peas, cloves to taste.

First, the milk mushrooms need to be salted. To do this, wash the mushrooms, place in an enamel bowl with boiling water and blanch for 2-3 minutes. Then discard the mushrooms in a colander and put in cold water for a few minutes, then place in a well-washed wooden barrel, sprinkle with salt and transfer with spices. Leave for a while for the mushrooms to give juice. After that, rinse the mushrooms, pour the marinade, close the lid tightly and put in a cool room.

An easy recipe for pickling milk mushrooms for the winter.
For 3 kg of mushrooms, 2 liters of water, 20 ml of an 80% solution of vinegar essence, 100 g of salt, 20 pcs. bay leaf, 30 allspice peas.
Rinse the mushrooms, place in an enamel pan with boiling salted water for 20 minutes, then discard in a colander and place again in an enamel pan.

Pour mushrooms with prepared marinade and cook for 30 minutes, then remove with a slotted spoon, cool and put in sterilized jars, close with lids.

Another recipe "Milk for the winter"

For 1 kg of porcini mushrooms, 1.5 liters of water, 10 ml of vinegar essence and 100 g of salt.

For the marinade:

• 1 liter of water, 200 g of salt,
• 30 ml of 80% solution of vinegar essence,
• 1 g citric acid
• 5 pieces. bay leaf,
• cinnamon to taste
• 10 allspice peas, cloves to taste.

Wash the mushrooms under running water, peel, boil a little in salted boiling water, or simply pour over boiling water 2-3 times, then place in an enamel pan, pour in water and 10 g of an 80% solution of vinegar essence, salt and cook for 30 minutes ... Prepare the marinade (add spices when the water boils).

Put the mushrooms in jars and pour over the marinade, close the lids, put in a cool place.

How to pickle dry milk mushrooms for the winter

• 1kg of dry mushrooms;
• 20 cloves of garlic;
• 2 tablespoons of salt;
• one and a half tablespoons of granulated sugar;
• 5 peas of allspice;
• 9% vinegar one and a half teaspoon;
• a pair of currant and cherry leaves;
• 5 pieces of bay leaves;
• 5-6 dried clove buds.

Before pickling dry milk mushrooms for the winter, prepare a brine: for this, spices are poured into the water, except for vinegar, garlic, cherry and currant leaves. Soaked and boiled mushrooms are boiled in a marinade for fifteen minutes. Glass jars are sterilized in advance, garlic and fruit leaves, vinegar are placed on the bottom, hot mushrooms are spread, and everything is poured with brine. After rolling up with a metal lid, leave under the blanket until it cools completely. If the mushrooms are not intended to be stored until winter, then the lid can be left off. Close with a polyethylene lid, refrigerate and - at any time you can enjoy this delicacy. To prevent mold, the top of the mushrooms is sprinkled with dry mustard or covered with a sheet of horseradish.

How to pickle milk mushrooms for the winter in a hot way

Ingredients:

• 10 kg of mushrooms,
• 20 ml of 70% vinegar essence,
• 60 ml of 70% vinegar essence,
• 3 g citric acid, 20 bay leaves,
• 2 g cinnamon, 30 allspice peas,
• 8 carnation buds,
• 600 g of salt.

A simple way to marinate milk mushrooms for the winter in a hot way with mushrooms blanching:

Wash the mushrooms, peel, blanch for 3 minutes in salted (30 g) water, put in an enamel pan. Pour in water (3 l), add vinegar essence, salt (170 g) and cook for 10-15 minutes. To prepare the marinade, bring 2 liters of water to a boil, add bay leaf, citric acid, cinnamon, peppercorns, cloves, boil for 5 minutes. Transfer the mushrooms to jars, pour hot marinade, close with plastic lids, store in a cool place.

How to deliciously pickle milk mushrooms for the winter: a recipe

Ingredients:

• 10 kg of mushrooms,
• 5 teaspoons of dill seeds
• 30 ml of 70% vinegar essence,
• 10 bay leaves
• 30 peas of allspice,
• 2 carnation buds,
• 200 g of salt.

The recipe for how to deliciously pickle milk mushrooms for the winter includes several steps:

Wash the mushrooms, peel, blanch for 5 minutes, put in a colander, cool, put in jars, sprinkle with salt, leave for 24 hours.

To prepare the marinade, bring 2 liters of water to a boil, add vinegar essence, bay leaves, cloves, dill seeds and peppercorns, boil for 4–5 minutes. Squeeze the mushrooms, transfer to sterilized jars, pour boiling marinade. Close the jars with plastic lids and store in a cool place.

Recipe for pickling milk mushrooms in jars for the winter

Ingredients:

• 1 kg of mushrooms,
• 5 bay leaves,
• 3 cloves of garlic
• 15 g of dill seeds,
• 5-6 peas of black pepper,
• 60 g of salt.

The very recipe for pickling milk mushrooms in jars for the winter involves preparation and salting itself.

Wash the milk mushrooms, peel, pour cold water, leave for 4 hours, dip in boiling salted (10 g) water for 5 minutes, cool. Peel and wash the garlic.

Put garlic and peppercorns at the bottom of the jar, then put the mushrooms, sprinkling each layer with the remaining salt and dill seeds.

Cover the jar with gauze and a circle with a load, leave for 7-8 days, then close with a plastic lid and put in a cool place.

Pickling milk mushrooms for the winter in glass jars

Ingredients for pickling milk mushrooms for the winter in glass jars are the following products:

• 1 kg of mushrooms,
• 4 onions,
• 5 black currant leaves,
• 10 g of dill seeds,
• 6 black peppercorns,
• 70 g of salt.

Cooking method:

Peel the onion, wash and cut into rings. Wash currant leaves.

Wash the milk mushrooms, peel, pour cold water, leave for 1 hour, put in an enamel pan, pour 2 liters of water, add 20 g of salt, cook for 10 minutes, stirring and removing the foam.

Throw in a colander, cool and put in a jar, sprinkling each layer with the remaining salt, pepper, dill seeds and onions. Top with black currant leaves. Cover the jar with gauze and a circle with a load, leave for 3 days in a warm, dry room.

Then close the jar with a plastic lid and put it in a cool place.

Recipe for pickling mushrooms for the winter

This recipe for pickling mushrooms for the winter is designed for 5 kg of raw materials (mushrooms).

• Bulb onions - 7-8 pcs.
• Table vinegar - 1 l
• Water - 1.5 l
• Allspice peas - 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Peel the mushrooms, rinse and boil in slightly salted water until tender, then squeeze the mushrooms under the load. Peel the onion and chop very finely.

Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms with brine and bring to a boil. Transfer the hot mushrooms to a pickling bowl and cover them with the hot marinade in which they were cooked. Close the dishes tightly, cool at room temperature, and then take out to a cold place. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms must be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and put into a dry clean dish, pouring hot marinade over the mushrooms. Put in a cold place.

To prevent mold, you can gently pour a layer of boiled vegetable oil over the marinade.

Pickling mushrooms for the winter in jars

• Young milk mushrooms - 5 kg
• Vegetable oil - 0.6 l
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaves - 5-6 pcs.
• Salt to taste

To marinate mushrooms in jars for the winter, they need to be cleaned, rinsed thoroughly and dried in the air. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour in vinegar, put spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers parchment paper and tie with twine. Store in a dark, cool place.

Another recipe for pickling mushrooms in jars for the winter.

• Milk mushrooms - 10 kg
• Table vinegar - 0.5 l
• Sugar - 100 g
• Water - 1.5 l
• Salt - 500 g
• Tarragon greens
• Bay leaves - 7-8 pcs.
• Allspice - 10-15 peas
• Cinnamon - 1 teaspoon
• Carnation - 6 buds

Peel the mushrooms, wipe with a clean wet napkin and put in a pickling dish. Prepare the marinade: boil water, add salt, sugar and spices to taste, mix, bring to a boil, add vinegar to the boiling brine and bring to a boil again. Pour mushrooms with hot marinade, keep for 24 hours at room temperature, and then put out in the cold.

Marinating dry milk mushrooms for the winter

• Milk mushrooms (dry) - 5 kg
• Water - 2 glasses
• Table vinegar - 0.7 cups
• Salt and sugar - 3 tablespoons each
• Citric acid - 0.25 teaspoon
• Allspice - 20 peas
• Bay leaf - 10 pcs.
• Carnation - 7 buds

Marinating dry milk mushrooms for the winter is in no way inferior in its simplicity to the recipes described above. Pour salt and sugar into boiling water, put spices and prepared, boiled milk mushrooms, cook for 15 minutes at a low boil, then add vinegar and boil for another 7-8 minutes. Remove the mushrooms from heat and let stand for 12 hours at room temperature. Then cover the dishes with mushrooms and store in a cool place.

More ways to pickle milk mushrooms at home for the winter

For 10 kg of fresh mushrooms - 1.5 liters of water, 400 g of table salt, 3 g of citric or tartaric acid, bay leaf, cinnamon, cloves, allspice and other spices, 100 ml of edible vinegar essence.

To pickle the mushrooms, you need to sort out, sort by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes. After the end of sterilization, quickly roll up and cool the cans.

Another recipe.

• For 1 liter of water - 5 teaspoons of 80% vinegar essence or 1 faceted glass of 8% vinegar,
• 3 tbsp. tablespoons of sugar
• 5 teaspoons of salt
• 5 bay leaves,
• 10 allspice peas,
• 5 carnation buds,
• 3 pieces of cinnamon.

Put the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, close the jars with parchment paper, tie and store in the refrigerator.

Pickled milk mushrooms.
For 1 kg of fresh milk mushrooms - 1 teaspoon of granulated sugar, 5 allspice peas, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0.5 g of citric acid to preserve the natural color of the mushrooms.

For the marinade for 1 kg of fresh mushrooms, 1 tablespoon of salt and 200 g of a 6% solution of edible acetic acid are taken.

Pour the marinade into an enamel pan, put on fire, bring to a boil and lower the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When foam stops forming in the boiling marinade, add spices to the saucepan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool by covering the pan with gauze or a clean cloth. Then put the mushrooms in glass jars and pour the marinade in which they were cooked.

Close the jars with plastic lids or glassine and store in a cool place.

Pickled milk mushrooms with lavrushka.

• For 1 kg of mushrooms - 100 g of water,
• 100-125 g of vinegar.
• 1.5 tbsp. tablespoons of salt
• 0.5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peas, pepper,
• 2 pcs. carnations.

Rinse the mushrooms thoroughly and repeatedly with cold water, and then put on a sieve to drain the water.

Pour water, vinegar into a bowl, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices after 10 minutes.

After boiling, the mushrooms continue to boil for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, ready-made mushrooms sink to the bottom, and the liquid becomes clearer.

After the end of cooking, cool the mushrooms and put them in well-washed glass jars, cover them with parchment paper, tie them up and store them in a cool place.

See how to pickle milk mushrooms for the winter in the video, which shows the process of preparation and preparation of canning itself.

Delicious and fragrant milk mushrooms will always decorate any festive or dinner table. They are often harvested in autumn in many popular ways. Some people prefer to salt mushrooms for the winter, while others use them to cook caviar or salads. Salting is the most effective way to prepare forest fruits. It will allow you to keep them as long as possible in a usable form. It is only important to choose a suitable and tasty recipe.

Features in the preparation of milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste, because, like all mushrooms, they absorb a large amount of toxins. If you do not follow the rules of preparation, then as a result you can get a real poison.

1. 1. It is strictly forbidden to pick mushrooms that grow near such dangerous areas as large enterprises, large factories, factories or highways.
2. 2. Before proceeding with salting, the milk mushrooms need to be sorted out well, cut out damage, wormy areas. You also need to get rid of forest litter, sheets and sticks. If the area is particularly dirty, it can be rubbed with a soft brush or soaked in cold water for several hours. In parallel with cleaning, it is worth immediately cutting the mushrooms into two or four parts lengthwise, so that each has a cap and a leg, or cut off the legs from the caps and use only the top. The legs make excellent caviar.
3. 3. All milk mushrooms need to be soaked. This item should not be skipped, otherwise there will be bitterness. To do this, the mushrooms are poured with cold water so that the liquid completely covers them. When the mushrooms float, they should be submerged by placing a flat-bottomed plate or lid on top. Three days is the best time for soaking. After that, you can pull them out and proceed to the next steps.
4. 4. For the preparation of milk mushrooms, not all the utensils that are available in the kitchen are suitable. Wooden, glass or enamel are three ideal options. In galvanized dishes or pans, mushrooms can become inedible, and clay containers are considered unsuitable for winter storage.
5. 5. During the soaking of mushrooms, the water needs to be changed several times a day, so that the bitterness from the fruit comes out much faster and in greater quantities.

There are two main ways of pickling milk mushrooms: cold and hot. It is important to try both methods to determine which one works best.

Cold salting method

Ingredients for making a snack at home:

• ten kilograms of mushrooms;
• half a kilogram of salt.

Step by step cooking, step by step recipe:

1. 1. Mushrooms are washed, cleaned from the remnants of soil, leaves and other dirt, and then soaked in water for three days. Then they can be laid out in a large glass container or in an enamel dish with the caps down. Ideally, you should have ten layers.
2. 2. During laying, the mushrooms are alternated with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. 3. A wooden plate is placed on the mushrooms, and oppression wrapped in gauze or a clean towel on top. This weight can be replaced with a jar of water, a stone, or a dumbbell. They will help the fluid flow quickly.
4. 4. Under such pressure, it is required to keep the mushrooms for two months, after which you can try a snack.

Secret. To make the milk mushrooms more fragrant and tasty, at the very bottom of the container in which they will be pickled, you can put black currant leaves, horseradish, cherries, as well as peppercorns, dill umbrellas or garlic.

A feature of this method is that during the period of salting, new layers can be reported from above, because the previous ones will sink to the bottom. Before serving with weights, it is required to remove excess salt by rinsing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten dill umbrellas;
• one hundred grams of salt;
• two heads of garlic;
• one and a half liters of clean water;
• fifty milliliters of vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt is poured into the liquid. When the water boils, mushrooms that have already been soaked and cut are placed in it. Depending on the size of the fruit, the cooking time can vary from eight to ten minutes on average. Next, oil is poured in, stirred, and the milk mushrooms are thrown into a colander to glass the liquid.

At this time, the stalks are cut off from the dill, the umbrellas are cut into several parts. Peel and chop the garlic. The mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. Twelve hours later, the milk mushrooms need to be mixed and put under the load again.

At this time, the jars are sterilized, the lids are boiled. Mushrooms can be laid out in clean containers, pouring with brine. At the end, press down on them, close the lids and put them in a dark, cold place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can only be opened after one and a half. So that they do not take up space in the refrigerator, they are removed to the cellar or garage until ready.

White milk mushrooms in jars

Ingredients for the recipe:

• two kilograms of white milk mushrooms;
• one and a half liters of water;
• seventy grams of salt;
• fifty milliliters of vegetable oil;
• three heads of garlic;
• Dill seeds.

The mushrooms are soaked for three days, after which they are washed and cleaned of the remnants of dirt and earth. At this time, water is boiled and all the salt is poured. Lower all the fruits, cut into four pieces, boil for seven minutes. The milk mushrooms are put in a colander to glass the liquid, then mixed in a large container with garlic, dill, salt.

They put a wooden plate, a plate on top and oppression for a day. Mushrooms are laid out in sterilized jars, poured with brine, vegetable oil is poured on top, and covered with lids. After a month and a half of conservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peas of pepper;
• twenty leaves of currant or cherry;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. Then rinse the milk mushrooms, change the water and leave again for five hours.

Dry the fruits. Cut the peeled garlic into thirds. Wash, finely chop the dill. Arrange the mushrooms in layers, each sprinkling with dill, salt and garlic, as well as the leaves of berries and cabbage. Install oppression on top and remove the container in a cold cellar or marinating shed for two months.

After the specified time, the snack can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for easy way salt mushrooms:

• five kilograms of milk mushrooms;
• a quarter of a kilogram of salt;
• five liters of water;
• kilogram of onions.

Two days before cooking, the mushrooms are soaked in salted water (fifty grams of salt per five liters). After the liquid is drained, and the milk mushrooms are washed from bitterness and dried. Peel the onions and cut them into cubes or half rings. The mushrooms are mixed with a vegetable and salt, and a heavy load is placed on top for the next ten hours.

During salting, the mushrooms must be mixed five times at least. Then put it in sterilized jars, close with lids and store for the next three months.

Hot way of salting mushrooms

Ingredients for making delicious mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces of allspice peas;
• cloves and bay leaves to taste.

Water, spices and herbs are mixed in a large container. The liquid is heated over low heat until the salt is completely dissolved, then the soaked mushrooms are put in and brought to a boil. Cook for half an hour, periodically removing the foam from the top. At this time, the garlic is cut into three parts, mixed with milk mushrooms, which have already been removed from the fire.

Mushrooms with spices and brine, where they were cooked, are put under oppression or a heavy load for a day, so that more liquid is released. Banks are sterilized in an oven or in a water bath for an hour. After 24 hours to infuse the milk mushrooms, the mass is boiled together with brine for five minutes, then they are laid out in a container, tamping well, poured with boiling brine and rolled up with lids.

Banks with snacks should be allowed to cool under a blanket, then put away for long-term storage in a dark and cool place. This method will help keep the mushrooms in a usable form for much longer than cold way pickling milk mushrooms.

Salted milk mushrooms in hot brine

Products for preparing snacks:

• a kilogram of mushrooms;
• fifty grams of salt;
• three cloves of garlic;
• bay leaf, fresh horseradish;
• twenty grams of dill seeds;
• litere of water.

We prepare the mushrooms by soaking well in water. We cut off only the caps from the legs, which will be suitable for the recipe. Clean and chop horseradish and garlic. At this time, we boil water, put salt and dill in it, then dip the milk mushrooms in the brine, cook for half an hour, regularly removing the foam.

We wash the mushrooms under running water after cooking, mix with horseradish and garlic, fill with brine and cover with gauze, press down with oppression for pickling for several days. After the allotted time has expired, we put the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Ingredients for the recipe:

• five kilograms of porcini mushrooms;
• fifty grams of salt for every liter;
• twenty-five grams of sugar for each liter;
• fifteen grams of vinegar for each liter;
• garlic heads;
• spices to taste.

Salting mushrooms hot means avoiding particularly careful and lengthy processing. You only need to soak them in water for three days so that they are ready for use. Next, the milk mushrooms are poured into a large saucepan, poured with cold water and sent to medium heat. When the liquid boils, add salt and spices, boil for twenty minutes.

After that, in sterilized jars, lay the milk mushrooms in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour the marinade, close the lids and put under a warm blanket to cool. After a couple of days, the mushrooms will cool completely and can be sent to a cool and dark place for further storage.

This cooking method does not take much time. With hot salting, unlike cold, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in a sweet and spicy marinade with tomatoes

Many people will love the sweet-spicy taste of mushrooms according to this recipe. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of ripe medium-sized tomatoes;
• a kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces along and across. The milk mushrooms are boiled in salted water for an hour, constantly skimming off the foam. After boiling, they are washed of salt and placed in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry until the vegetables are golden brown, add to the mushrooms. The tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until tender.

Next, onions and tomatoes need to be mixed well with mushrooms, pour vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Put the mushrooms in sterilized jars, roll up with tin lids, wrap them in a blanket to cool the appetizer. After cooling, they can be removed to a cool, dark place.

Pickled black milk mushrooms

This recipe is often referred to as the "Black Prince".

Ingredients for cooking:

• a kilogram of mushrooms;
• two liters of water;
• Bay leaf;
• ten milliliters of vinegar;
• lemon acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Boil the milk mushrooms with one spoonful of salt for about twenty minutes. The foam that will form must be removed regularly. After cooking, the mushrooms are thrown into a colander and washed with running cold water. All spices, ordinary table vinegar are intended for making marinade sauce, so they are boiled in water. The second teaspoon of salt is also sent there. Cinnamon is removed from the liquid, and the milk mushrooms are placed in brine for half an hour.

Pickled mushrooms are laid out at the very bottom of sterilized jars, crushing each layer with a spoon, pour a little citric acid on top, pour the resulting marinade and cover with lids. Containers must be removed for storage in a dark and cool place until winter.

Rules for storing milk mushrooms in banks

Often, twenty days after the salting is blocked, you can find that mold fungi begin to form in the cans, the containers can swell, and the tin lids can rot.

To avoid these processes, which lead to mushroom spoilage, you need to monitor the quality of the product itself, thoroughly wash the milk mushrooms and strictly follow the cooking recipe. Jars and lids should also be in perfect condition. Under the right storage conditions, mushrooms can stay in them from three months to two years. Opened cans cannot be stored for more than seven days after opening.

It is generally accepted that milk mushrooms are mushrooms that are suitable only for salting. But you can also pickle them. Pickled mushrooms are a great snack on lean, everyday or festive table... Milk mushrooms can be harvested in autumn almost throughout Russia, so harvesting will not require much effort. Milk mushrooms are tasty and healthy, and pickling them is easy and even a novice cook can do. The only drawback is that these mushrooms are considered conditionally edible, so careful preparation must be carried out before pickling in order to completely get rid of the milky juice, which has a bitter taste.

Pretreatment of lumps

Mushrooms can be processed hot and cold, and the processing result will be the same - complete elimination of milky juice and toxins. The cold method is longer, but the result is worth the effort, as the mushrooms will remain strong and elastic. Hot way faster, however, it should be borne in mind that after that they will no longer be crispy.

Cleaning mushrooms

To begin with, the milk mushrooms must be thoroughly rinsed under running water to wash off forest debris, dust, dirt. After that, the mushrooms are soaked in salted water for an hour - this way the plates open better and get rid of sand and insects. The last step of cleaning is rinsing under a strong stream of water.

Cold method

After cleaning, you can proceed to the main processing. When using the cold method, such an amount of pure water is taken, which is necessary to completely cover the mushrooms, the water is salted (about ten grams of salt per one liter of water). Milk mushrooms are placed in water and soaked for two to three days, moreover, the water is changed every few hours, and the mushrooms are washed. After the specified time, bitterness and toxins will be completely removed.

Hot method

If the hostess does not have the desire or time to use the cold soaking method, she can use boiling. To do this, the mushrooms are placed in hot salty water (ten grams per liter of water), the water is brought to a boil, the boiling time for the mushrooms is about half an hour. After that, the milk mushrooms are washed, the cooking process is repeated at least three times.

Milk mushrooms should not be collected near highways or near chemical plants, since chemical toxins cannot be removed either by soaking or cooking.

Each recipe for pickled milk mushrooms is usually similar to one another, however, using the marinade, you can give mushrooms different tastes (sour, spicy, salty, sweet and sour, etc.). For example, an increased amount of sugar will give a sweetish aftertaste, chili and black pepper will come to the rescue for spicy lovers, and cinnamon and cloves will add a touch of piquancy. Added to the marinade currant leaves and a sprig of cherry will allow you to get an unusual "forest" taste and a very beautiful color of the marinade. Thus, by adding and combining various ingredients, the hostess can bring out her own branded pickling recipe, which will appeal to all household members.

Pickling recipes for the winter

After going through all the stages of preparation, you can proceed directly to pickling the mushrooms. Below are the simplest basic recipes.

The classic way

Required products:

• Mushrooms - 1.5 kg.
• Salt - 50 g.
• Water - 2 liters.
• Acetic essence - 20 ml.
• Spices (bay leaves, allspice) - to taste.

Preparation:

You can store such mushrooms all winter by placing them in a cool place.

Important: you can try them no earlier than a week after seaming.

Quick recipe

It happens that a novice housewife wonders how to marinate milk mushrooms correctly so that it turns out tasty, but at the same time does not spend a lot of time on cooking. It couldn't be easier.

• Prepared mushrooms - 1 kg.
• Water - 2 liters.
• Salt - 100 g.
• Sugar - 50 g.
• White vinegar (9%) - 20 ml.

Preparation:

Ready-made milk mushroom salad

From mushrooms, you can make a ready-made salad that will look great on the table and will serve as an original and savory snack.

Required products:

• Mushrooms - 2 kg.
• Onions - 1 kg.
• Tomatoes - 1 kg.
• Water - 3 liters.
• Salt - 60 g.
• Vegetable oil - 100 ml.
• Acetic essence - 30 ml.

Preparation:

That's all the information on how to pickle milk mushrooms for the winter. Every housewife who wants to please her family delicious dish, to diversify the menu and surprise guests, it is worth trying to preserve at least a jar of this product, because cooking is not difficult at all, and the result is always excellent.

Each experienced hostess there is a secret of how to cook tasty and healthy canned food. You can find out how to make a marinade for milk mushrooms according to all the rules on this page. There is a classic version. In it, the marinade for milk mushrooms is prepared using vinegar or essence. But there are other types of preservatives. Thanks to them, marinade for milk mushrooms for the winter can be prepared without acetic acid. This is especially valuable for those people who suffer from diseases of the gastrointestinal tract and for this reason, they are contraindicated in the use of certain foods. Choose the right milk mushroom marinade recipe and cook fragrant and tasty preparations for the winter.

Marinade for pouring boiled mushrooms is prepared as follows. Pour 0.5 liters of water into a saucepan, put 2 teaspoons of salt, 1 teaspoon of sugar, 6 peppercorns, 1 bay leaf, 1 clove, 1 g of cinnamon and citric acid on the tip of a knife. All this is boiled for 20-30 minutes over low heat, then cooled and 1/3 cup of 8% vinegar is added. The marinade for mushrooms is ready, but you need to use it immediately, it is not stored open.

Marinade for milk mushrooms for 1 liter of water

You need to know how the base marinade for milk mushrooms is prepared per 1 liter of water: it is this layout that will help you not to be mistaken with salt and sugar. 1 liter of water is poured into an enamel pot, 2 tbsp. tablespoons of salt, 1/3 of a faceted glass of 8% vinegar, bring to a boil and drop 1 kg of prepared raw mushrooms there. Do not be afraid that the marinade will not cover all the mushrooms, as when heated they will release juice and be completely submerged in the marinade. As soon as the liquid boils, you need to reduce the heat and cook, stirring gently.

Remove foam with a slotted spoon.

Spices (2 bay leaves, 2 cloves, 5 allspice peas, 1 g of cinnamon and star anise each), as well as citric acid (on the tip of a knife) are added after the marinade is completely free of foam. Then you should add 1 teaspoon of sugar.

How to make a marinade for milk mushrooms for the winter

Before preparing the marinade for milk mushrooms for the winter, take: for 1 liter of water 3 teaspoons of vinegar essence go 1 faceted glass of table vinegar (then there is 1 glass less water), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 pieces of cloves, a little bit cinnamon. The marinade must be sure to cover the mushrooms so that mold does not form. Pour vegetable oil on top. If mold has started in the jar, boil the mushrooms, fill with fresh marinade. Store marinades and pickles in a cool place.

The second version of the marinade.

MARINADE:

• water 3 liters,
• vinegar essence 1 teaspoon,
• 1/2 teaspoon peppercorns,
• 1/2 tablespoon salt
• Dill.

Prepare the marinade. Throw the mushrooms cut into cubes into the marinade and cook until they settle to the bottom. Throw the old dill (when the seeds are ripe on it), there is a trunk with a whisk of seeds and boil. Pour into pre-sterilized jars and close with PLASTIC lids, pre-boiled with boiling water. Store on the lower shelves of the refrigerator.

Another recipe for marinade for milk mushrooms.
For the marinade:

• table vinegar - 2 cups
• salt - 30 g
• sugar - 3-5 tsp,
• allspice - 5 peas,
• bay leaf - 3-5 pcs.,
• cloves - 3-5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. Once the marinade has boiled, add the mushrooms to it and cook until tender. Then cool the marinade, transfer to glass jars, cover with a thin layer of vegetable oil.

Marinade for black mushrooms

The composition of the marinade for black mushrooms per 2 kg of mushrooms: water - 0.5 l, olive oil - 100 ml, lemon - 1 pc., Black pepper to taste, bay leaf to taste.

Peel the mushrooms, rinse well, chop. Pour marinade made from water, olive or sunflower oil, lemon juice and spices. Cook until mushrooms are soft, until there is enough water to cover the mushrooms. These mushrooms can also be served as a hot snack.

Second cooking option:

• sugar - 10 g
• citric acid - 2 g,
• 5% vinegar - 250 ml,
• allspice - 6 peas,
• bay leaf - 1 pc.,
• cinnamon - 1 g.

To prepare the marinade: pour 1 liter of water into an enamel pot, add salt and vinegar. Put the pan on the fire, bring the marinade to a boil, filter through 4 layers of cheesecloth and dip the mushrooms into it. Cook with a low boil until tender, when the mushrooms settle to the bottom, and the marinade becomes transparent again.

Add spices according to the recipe and bring to a boil again. Pack into dry heated jars, filling them 1 cm below the top of the neck. Cover and set for sterilization. Roll up.

Hot marinade for milk mushrooms

Hot marinade for milk mushrooms includes the following ingredients:

• water - 400 g,
• salt - 10 g
• sugar - 10 g
• allspice - 6 peas,
• cloves - 2 pcs.,
• cinnamon - 1 g
• citric acid - 3 g,
• 5% table vinegar - 100 g.

Pour water into a saucepan, add salt and sugar, bring to a boil, filter through 4 layers of cheesecloth, bring to a boil again, add spices, citric acid and 5% table vinegar. Spices can be placed on the bottom of the jar, and mushrooms can be put on them. Sterilize the mushrooms filled with boiling marinade and roll up.

Marinade for dry milk mushrooms

In order to prepare a marinade for dry milk mushrooms, you need to take:

• salt - 3 tsp,
• pepper - 8 peas,
• bay leaf - 12 pcs.,
• sugar - half a teaspoon,
• water - 2 glasses.

During cooking, the milk mushrooms release juice, which can be used as a liquid for the marinade. Add acetic acid to it and cook with mushrooms for 5 minutes. Transfer the hot marinade with mushrooms to a preheated jar and close immediately. The resulting marinade is dark in color, but the mushrooms retain their nutritional value well.

Delicious marinade for milk mushrooms

• Water - 1 l,
• salt - 2 tablespoons,
• sugar - 2 tbsp. spoons,
• bay leaf - 2 pcs.,
• peppercorns - 6 pcs.,
• allspice - 6 pcs.,
• cloves - 6 pcs.,
• garlic - 1 clove,
• vinegar (essence 70%) - 1 dessert spoon.

A delicious marinade for milk mushrooms will turn out if you add finely chopped garlic to it. Pour boiling water into a saucepan - 1 liter. Add salt, sugar, chopped garlic, spices. Pour in a spoonful of vinegar essence. Boil mushrooms in brine for about 15 minutes, turn off and transfer hot to a jar. The marinade should cover the mushrooms a little, the remnants of the marinade can be poured. After cooling down, move the jar to the refrigerator. You can eat the next day.

Marinade for pickling milk mushrooms in jars

Before placing the mushrooms on the bottom of the container (jar), you need to pour a layer of salt. On top of it are placed black currant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give the mushrooms a better taste and aroma. The mushroom legs are cut off at a distance of 0.5 cm from the cap. You need to lay the mushrooms tightly, with the caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaves, pepper, garlic). Take 35-50 g of salt per kilogram of fresh mushrooms or, according to old norms, one and a half to two glasses of salt per bucket of mushrooms. From above, the mushrooms need to be covered with a layer of currant leaves, horseradish, cherry, dill in order to protect them from mold that may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load (oppression, oppression) is placed on it and the container is covered with a clean rag.

Marinade for pickling milk mushrooms in jars should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. In case of the appearance of mold, it is necessary to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also rinse the wooden circle and oppression in this solution.

Marinade for white milk mushrooms

• Salt - 1 tbsp spoon,
• water - 2 glasses
• 30% acetic acid - 70 g,
• allspice - 15 peas,
• bay leaf - 2 pcs.,
• small onions - 10 pcs.,
• cloves - 2 pcs.,
• sugar - half a teaspoon.

The marinade for white milk mushrooms should be boiled from water, spices and onions - pour in the vinegar last. Season the marinade, dip the mushrooms in it and cook for another 5 minutes. Arrange hot mushrooms with onions in jars, and continue to cook the marinade for greater strength. Then pour the boiling marinade over the mushrooms, close the jars.

Marinade for milk mushrooms without vinegar

To make a marinade for milk mushrooms without vinegar, 1 tablespoon of salt, 1-2 teaspoons of sugar, 10 peppercorns, 5 pcs are taken for 1 kg of mushrooms. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 glasses of water.

Boil the marinade until the vegetables are ready. At the end of boiling, squeezed mushrooms are added there and boiled for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, sealed tightly, cooled and placed in a cold storage place.

Marinade for salted milk mushrooms

The composition of the pickle for salted milk mushrooms:

• 400 g of salt
• 35 g dill (greens),
• 18 g horseradish (root),
• 40 g garlic
• 35–40 allspice peas,
• 10 bay leaves.

The mushrooms are sorted and peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load.

You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third.

Brine should appear above the circle. If the brine does not appear within two days, the load should be increased.

Marinade for pickling milk mushrooms

It is very important not to oversalt the mushrooms: salt should not be more than 5% salt. A higher concentration of salt in the marinade for pickling mushrooms has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether.

Mushroom turshia (pickles) are prepared as follows. The peeled and washed mushrooms are blanched and placed in a suitable dish, each row sprinkled with salt and sugar - for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then fill it with water.

Fermentation lasts 14-15 days at 15-18 ° C. During this period, the container with mushrooms must always be full. After fermentation, the mushrooms are stored in a cool place.

Marinade for pickling milk mushrooms for the winter

Put the soaked mushrooms to the brim in a prepared dish (enamel pot, barrel) with their feet up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, i.e. 300-400 g of salt per 10 kg of mushrooms. Spices and seasonings in a marinade for pickling milk mushrooms for the winter: garlic, pepper, dill, horseradish leaf, black currant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and also put the mushrooms in the middle with them. On top you need to put a wooden circle and a load.

As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is full. After that, the mushrooms must be taken out to a cold place. With this salting, the milk mushrooms are ready - in 30-40 days. Arrange the mushrooms in jars and store in a cool place.

Watch how to prepare a marinade for milk mushrooms in the video, where all the steps are clearly illustrated.

Milk mushrooms, marinated for the winter, are a great decoration for any table, both daily and festive. Today we will learn how to pickle milk mushrooms for the winter. Yes, they can not only be salted, but also pickled.

How to pickle milk mushrooms

Crispy aromatic mushrooms poured vegetable oil and with a green onion - and decoration of any table. It is not difficult to prepare such a miracle. There are many options for making pickled milk mushrooms, we offer the simplest and most proven.

Ingredients:

• Milk mushrooms - 1 kg;
• Cherry leaves - 2 pcs;
• Currant leaf - 2 pcs;
• Garlic - 2 teeth;
• Marinade (for 1 liter of water 2 tablespoons salt, 1 tablespoon sugar, black peppercorns, allspice, a few lavrushkas, 2 cloves, 1 teaspoon vinegar).

Cooking steps:

1. Sort the mushrooms, wash and soak in a bowl or bowl in cold water. This procedure will help get rid of the bitterness.
2. Transfer the milk mushrooms to a larger container, pour water and put on the stove. After the mushrooms boil, cook for about 10 minutes. During the cooking process, foam may appear, it must be removed.
3. Let's start preparing the marinade. Add all the spices to the prepared water. Add marinade and bring to a boil.
4. now we need to transfer the mushrooms to the brine. Boil in brine for about 15 minutes.
5. Prepare jars of the required volume in advance. Put currant and cherry leaves on the bottom. Put the garlic, previously cut into thin slices, into the jar.
6. Put the milk mushrooms in jars and add brine to them. Pour 1 tsp into each jar. vinegar.
7. Close the jars with sterile (boiled) metal lids. Turn the cans upside down and wrap them up. Leave to cool completely.
8. You need to store pickled milk mushrooms in a cool place.
9. That's all! Now you know how to pickle milk mushrooms for the winter, a delicious snack for the festive table!

Enjoy your meal!