How to pickle milk mushrooms for the winter at home: delicious, quick and simple recipes

Pickled milk mushrooms are a tasty and healthy gourmet dish high in vitamins and protein. To make it, it is important to follow the cooking technology. These mushrooms require proper pre-processing before canning, so they are called conditionally edible.

How to pickle milk mushrooms for the winter in banks

The leg of the mushroom contains lactic acid, which spoils any dish with a bitter taste. When it gets into the jar during conservation, the marinade quickly becomes cloudy - first, a plaque appears at the bottom, and then along the walls of the container. Therefore, before preparing pickled milk mushrooms for the winter, it is important to process the mushrooms correctly.

First, the milk mushrooms are moved. It is necessary to remove the spoiled, damaged by insects, overgrown. They spoil the taste and cause poisoning. The rest are sorted. It is recommended to select the small, most delicious mushrooms.

So that the milk mushrooms do not taste bitter, they must be soaked

Further, for better cleaning, the milk mushrooms are soaked for an hour, after which the dirt is removed from them with a toothbrush with non-rigid bristles.

After cleaning, the milk mushrooms are kept in cool water with the addition of salt (1 liter 10 g) for 48 hours, regularly changing the liquid. To quickly remove lactic acid, the mushrooms are boiled in salt water for 20 minutes, then washed. The procedure is repeated 3-4 times. The disadvantage of this method is that the cooked milk mushrooms do not crunch, which means they lose one of their main qualities. Next, the mushrooms are thoroughly washed, after which they begin to pickle.

How to prepare a marinade for milk mushrooms for the winter in jars

For marinating, only glass, wood or enamelled dishes are suitable. Galvanized steel spoils the workpieces and makes them unusable.

To prepare a classic marinade for milk mushrooms, you need:

• 1 liter of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 6 tbsp. l. 9% vinegar;
• spices to taste.

It is better to use glass or wooden dishes for pickling.

Preparation:

1. Boil cold water, salt, add vinegar, sugar and spices, pour mushrooms and put on fire.
2. After cooking for 20 minutes, the fruit bodies are laid out in prepared storage containers.

Is it possible to pickle frozen milk mushrooms

Both fresh and frozen milk mushrooms are pickled.Pre-defrosting is not required or must be done very quickly, otherwise the fruiting bodies will lose their shape and are only suitable for cooking caviar, pie filling, sauces or similar dishes.

The classic recipe for pickled milk mushrooms

The classic recipe for pickled milk mushrooms includes:

• 2 kg of mushrooms;
• 2 liters of water;
• 50 g salt;
• 4 bay leaves;
• 5 peas of allspice;
• 5 carnation inflorescences;
• 20 ml 70% vinegar essence.

Mushrooms marinated according to the classic recipe can be eaten in 7 days

Cooking procedure:

1. Soak the milk mushrooms, chop coarsely, boil for 20 minutes in 1 liter of water with the addition of 10 g of salt, removing the foam.
2. Get mushrooms, wash, dry.
3. Boil the marinade from 1 liter of water, dissolving 40 g of salt in it, add spices when boiling.
4. Pour boiling water over the mushrooms, cook for 20 minutes.
5. Add vinegar essence, mix.
6. Arrange the milk mushrooms in jars, add the marinade, roll up and leave to cool, covered with a blanket.

Before canning, you need to sterilize the glass containers and boil the lids.

Milk mushrooms prepared according to the classic recipe are stored throughout the winter. Before serving, they are poured with oil and chopped garlic or onions are added.

A very simple recipe for pickling milk mushrooms

The advantage of this recipe for pickling milk mushrooms for the winter is a minimum of ingredients and ease of preparation.

Composition:

• 1 kg of mushrooms;
• 2 liters of water;
• 50 g salt;
• 40 g sugar;
• 120 ml 9% table vinegar.

Before pickling, milk mushrooms need special pre-processing.

Procedure:

1. Peel the milk mushrooms, wash, cut, soak.
2. Sterilize banks.
3. Put mushrooms in 1 liter of boiling water with 10 g of salt. Cook, removing foam until they sink to the bottom. Drain liquid, wash.
4. Add sugar to 1 liter of water, salt and boil. Add mushrooms, cook for 10 minutes, pour in vinegar, continue cooking for the next 10 minutes.
5. Arrange the dish in prepared jars, pour the marinade brought to a boil, roll up.
6. Leave the workpieces to cool completely. Marinating lasts 5 days, after which the mushrooms are stored.

How to pickle milk mushrooms with cloves at home

Cloves are a common ingredient in recipes for mushrooms pickled in jars for the winter. Combined with cinnamon, it adds sweetness to the workpieces. The taste turns out to be unusual, it can be regulated by changing the amount of spices.

Composition:

• 2 kg of mushrooms;
• 400 ml of water;
• 200 ml of 5% vinegar;
• 10 peas of allspice;
• 6 g citric acid;
• 4 inflorescences of a carnation;
• 0.5 tsp cinnamon;
• 2 tsp salt;
• 1 tbsp. l. Sahara.

When canning milk mushrooms, you can use different spices, for example, cloves

Step by step cooking:

1. Boil peeled and washed mushrooms for 20 minutes, strain, rinse.
2. Put whole small and cut large milk mushrooms in sterilized jars.
3. Salt water, add sugar, bring to a boil, strain.
4. Boil the marinade again, add spices, vinegar and citric acid, leave on fire for a few minutes, then pour liquid over the mushrooms.
5. Cover the blanks with lids, place in a saucepan with hot water. Put a special grid or several layers of fabric on the bottom of the container.
6. Boil water over low heat. Sterilize containers with a volume of 0.5 liters for 30 minutes, 1 liter for 40 minutes.

At the end of sterilization, the workpieces are left to cool.

How to pickle milk mushrooms with cinnamon at home

To marinate milk mushrooms with cinnamon for the winter, you will need:

• 1 kg of mushrooms;
• 2 liters of water;
• 20 g salt;
• 3 bay leaves;
• 5 peas of allspice;
• half a cinnamon stick;
• 20 ml table vinegar;
• 3 g citric acid.

When cooking pickled mushrooms, you can add a pinch of cinnamon

Cooking procedure:

1. Go through, clean well, wash and cut the milk mushrooms.
2. Sterilize a 1 liter can and a lid.
3. In 1 liter of water with the addition of 20 g of salt, boil the mushrooms for 15 minutes, removing the foam. Drain the liquid.
4. Boil the marinade by mixing a liter of water and vinegar essence. Put spices and bay leaves before boiling.
5. Boil the fruit bodies filled with liquid for 20 minutes.
6. Put the cinnamon on the bottom of the container and crush the mushrooms on top. Add citric acid, pour in the marinade. Cover, sterilize for 20 minutes.
7. Roll up the workpiece, cool.

After complete cooling, the finished dish can be stored.

How to pickle mushrooms with garlic for the winter

This dish is a bright, spicy and original appetizer. With prolonged storage, the taste and aroma become more pronounced.

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water;
• 17 cloves of garlic;
• 5 peas of allspice;
• 5 carnation inflorescences;
• 3 bay leaves;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tsp 9% vinegar.

When garlic is added, a spicy and original appetizer is obtained.

Cooking progress:

1. The peeled mushrooms are placed in a container of cold water and left overnight, then washed thoroughly. Large fruiting bodies are cut in half.
2. Boil mushrooms for 20 minutes, removing the foam. The water is poured off, washed.
3. A marinade of spices, salt and sugar is boiled in boiling water for 5 minutes.
4. Fruit bodies are poured with liquid, boiled for half an hour. They take out the mushrooms, add vinegar to the marinade.
5. Garlic is placed in sterilized jars, then mushrooms, boiling marinade is poured.

The workpiece must be allowed to cool, then stored.

Recipe for pickled milk mushrooms for the winter with vinegar

Ingredients:

• 5 kg of mushrooms;
• 7-8 onions;
• 1 liter of table vinegar;
• 1.5 liters of water;
• 2 tsp allspice peas;
• 8-10 pcs. bay leaf;
• 0.5 tsp ground cinnamon;
• 10 tsp Sahara;
• 10 tsp salt.

Pour some vegetable oil over the top of the marinade to prevent mold.

Cooking procedure:

1. Peel the mushrooms, wash, boil in slightly salted water, squeeze out the liquid under the load.
2. Finely chop the peeled onion.
3. Prepare the marinade: salt water in a saucepan, add sugar, put onions and spices, boil.
4. Boil milk mushrooms for 5-6 minutes, add vinegar essence, boil.
5. Fold the fruit bodies into prepared dishes, pour over the marinade.
6. Cover the container tightly, cool, put in the cold.
7. If mold appears, it must be removed. Wash the mushrooms with boiling water, put in the marinade and boil for 10 minutes. Add vinegar, boil again, transfer to clean jars, pour in hot marinade, roll up.

How can you marinate milk mushrooms with citric acid

When pickling, vinegar essence is often used. Those to whom it is contraindicated can pickle milk mushrooms for the winter according to recipes with citric acid, which replaces the unwanted component.

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water;
• 0.5 tbsp. l. salt;
• 2 bay leaves;
• 0.5 tsp citric acid;
• 0.5 tsp cinnamon;
• 5 peas of allspice.

Vinegar or citric acid will help maintain preservation for a long time.

Step by step cooking:

1. Put the mushrooms in a saucepan, boil for 5 minutes.
2. Add spices, cook for 30 minutes.
3. Arrange the fruit bodies in jars, add citric acid.
4. Cover containers with lids, place in a saucepan and sterilize for 40 minutes.

Roll up the blanks, leave to cool upside down.

How to marinate milk mushrooms correctly without sterilization

You can cook delicious mushrooms by marinating the mushrooms for the winter in glass jars without sterilization. This process takes a little time.

Ingredients:

• 800 g of mushrooms;
• 4 tbsp. l. salt;
• 1 tsp 3% vinegar;
• 3 bay leaves;
• 1 tsp peppercorns;
• 1 clove of garlic;
• 1 sprig of dill with inflorescences.

Pickled milk mushrooms, cooked without sterilization, can be stored throughout the winter

Preparation:

1. Prepare mushrooms, cut, boil in salted water for 30 minutes, remove and cool.
2. Boil the lid for 5 minutes over high heat.
3. Pour cold water into a 1 liter jar, salt, add vinegar essence, add spices.
4. Place the cooled mushrooms in the marinade. The pieces must not float in the liquid, they must be laid tightly and without protruding parts. Close the container with a lid.

How to quickly and tasty marinate fried milk mushrooms

The peculiarity of this method of pickling milk mushrooms is that they are pre-fried before canning. To prepare according to this recipe you will need:

• 1 kg of mushrooms;
• 2-3 st. l. oils;
• salt to taste.

Before canning, the milk mushrooms can be fried

Step by step cooking:

1. Prepare the mushrooms, cut, cook in slightly salted water for 20 minutes.
2. Pour vegetable oil into a frying pan, heat, put mushrooms and, stirring, fry them for about 25 minutes. Salt to taste.
3. Place the mushrooms in prepared pickling containers, leaving 2 cm for the oil in which they were fried. Roll up the blanks.

Milk mushrooms prepared in this way are stored for up to six months in a cold place.

How to properly pickle milk mushrooms with butter

The recipe for pickled mushrooms (milk mushrooms) with butter for the winter is a great way to make delicious blanks that can be stored for up to 6 months.

Ingredients:

• 2 kg of small mushrooms;
• 1 liter of table vinegar 6%;
• 1.5 liters of vegetable oil;
• 5-6 pcs. bay leaves;
• 5-6 carnation inflorescences;
• salt to taste.

Canned vegetable oil prevents mold growth

Cooking progress:

1. Salt the prepared mushrooms, add vinegar essence, boil, cook for 20 minutes.
2. Drain the liquid, rinse under running water.
3. Put spices in sterilized jars, then mushrooms, then pour over heated oil.
4. Roll up the workpieces, cool before storing.

Milk mushrooms prepared according to this recipe can be stored for no more than six months.

Marinovka for the winter of milk mushrooms with other mushrooms

A delicious assortment is obtained from milk mushrooms in combination with various mushrooms. To prepare it you need:

• 0.5 kg of each type of mushroom (chanterelles, mushrooms, mushrooms, honey agarics, oyster mushrooms, milk mushrooms);
• 4 liters of water;
• 1 cup apple cider vinegar
• 1 tbsp. a spoonful of sugar;
• 2 tbsp. tablespoons of salt;
• spices (1 bay leaf, 1 dill umbrella, 3 black peppercorns, 1 carnation flower per jar).

Pickling of mushrooms is possible using any other edible mushrooms

Preparation:

1. Prepare the mushrooms, wash, cut off the legs in whole or in part.
2. Salt and pepper the boiling water, add bay leaf.
3. Put mushrooms in a saucepan, cook for half an hour.
4. Add the remaining spices and cook for 10 minutes.

Arrange the finished assortment in jars and roll up.

How to preserve caviar from milk mushrooms for the winter

Caviar is one of the best recipes for making pickled milk mushrooms for the winter. A ready-made dish is an original appetizer that can become both an independent dish and a filling for pies, sandwiches, stuffed eggs, etc.

Ingredients:

• 2.5 kg of mushrooms;
• 320 g of onions;
• 200 ml of vegetable oil;
• 90 g salt;
• 6 cloves of garlic;
• 5 ml of 9% table vinegar;
• 3 currant leaves;
• 3 cherry leaves;
• 2 green dill umbrellas;
• a bunch of celery.

Caviar is an original appetizer that can become an independent dish or filling for pies

Step by step cooking:

1. Prepare mushrooms, cut large milk mushrooms into several parts. Cook for 30 minutes, adding salt to the water and removing the foam.
2. Chop the onion and garlic finely, fry in a pan for 5 minutes.
3. Wash boiled milk mushrooms in boiled water, cool, grind with a blender or in a meat grinder. The degree of grinding can be different: into a paste or larger, with pieces of mushrooms.
4. Wash and dry celery, dill umbrellas, cherry and currant leaves. These ingredients give the future caviar taste and aroma.
5. Mix the minced mushroom, herbs, garlic and onion in a saucepan, boil and simmer over low heat, stirring occasionally, for an hour. A few minutes before removing from heat, add vinegar essence, mix.
6. Put caviar in sterilized jars.

Leave the workpieces to cool upside down.

How to preserve milk mushroom salad with vegetables for the winter

Milk mushroom salad with vegetables is a tasty and interesting solution in which mushrooms are the main ingredient.

Composition:

• 2 kg of mushrooms;
• 1 kg of onions;
• 1 kg of tomatoes;
• 3 liters of water;
• 60 g salt;
• 100 ml of vegetable oil;
• 20 ml of 70% vinegar essence;
• dill.

Canned milk mushrooms go well with tomatoes

Cooking progress:

1. Mushrooms are prepared, boiled in a saucepan with 3 liters of water and 2 tbsp. l. salts, skimming off the foam until they sink to the bottom. Drain the liquid.
2. The tomatoes are washed, the skin is removed, first dipped in boiling water, and coarsely chopped.
3. Peel the onion, cut into half rings.
4. In a saucepan with vegetable oil and 1 tbsp. l. add salt to the mushrooms, fry for 10 minutes. Transfer to a dish for stewing.
5. Fry the onion until golden brown, transfer to the milk mushrooms.
6. Fry the tomatoes until tender. Transfer to the rest of the ingredients.
7. Add vinegar essence to the container, put on low heat, simmer, stirring, lettuce for 30 minutes.
8. Transfer the salad to sterilized jars, roll up.

Cool the workpieces, then put them away for long-term storage.

Preservation of milk mushrooms in tomato for the winter in jars

Ingredients:

• 2 kg of mushrooms;
• 2.5 liters of water;
• 370 g tomato paste;
• 50 ml of 9% vinegar;
• 50 g sugar;
• 5 black peppercorns;
• 3 onions;
• 2 bay leaves;
• 0.5 tbsp. l. salt;
• 0.5 cups of sunflower oil.

Mushrooms in tomato go well with various side dishes

Step by step cooking:

1. Peel, wash the mushrooms. Chop finely, put in a saucepan, pour hot water so that its level is two fingers above the lumps. Put on fire, boil, cook for 20 minutes, remove foam regularly. Drain liquid, wash.
2. Cut the onion into rings, put in a deep saucepan, fry until golden brown. Add sugar, mix, keep on fire for another 3 minutes. Put mushrooms, salt, add spices, stir, fry for 10 minutes. Add tomato paste, stirring occasionally, simmer for 10 minutes.
3. Add vinegar, and, stirring, put in jars, roll up.

Mushrooms in tomato will become a bright decoration of the festive table. They go well with various side dishes and can also be served as a main snack.

How many days can you eat pickled milk mushrooms

If the pickled mushrooms are pre-cooked well, you can eat them the next day after pickling. But this is not enough for them to be saturated with the taste and aroma of the marinade. The optimal cooking time is 30-40 days.

Storage rules

Pickled milk mushrooms should be kept in a cool dark room at temperatures from +1 to +4 ° C. If mold appears, you need to drain the liquid, rinse thoroughly, and then boil in a new marinade. Then put the product in clean dry jars, add vegetable oil. Metal seaming caps are not recommended because they can cause botulism.

The blanks are covered with sheets of ordinary and waxed paper, then tied tightly and placed in a cool room. In addition, milk mushrooms are well stored in dishes with a plastic lid or other non-oxidizing containers.

Pickled milk mushrooms should be stored in a cool place.

Conclusion

Pickled milk mushrooms are prepared for the winter according to many recipes, depending on taste preferences. Before processing, the mushrooms must be properly prepared.After seaming, it is important to observe the storage conditions of the product so as not to spoil the workpieces and not harm your own health.

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