There are several simple recipes that will help you figure out how to cook pickled milk mushrooms for the winter in a hot way. To do this, you just need to allocate some free time and acquire everything you need.

Simple option for beginners

In addition to several half-liter jars for preparing winter ones, you will need the following set of ingredients:

• 1 kg of mushrooms (mushrooms);
• 12 black peppercorns;
• 10 carnations;
• 4 tbsp. l. kitchen salt;
• 3 cloves of garlic;
• 2 tbsp. l. white sugar;
• 1 pinch of chopped bay leaves

The main stages of preparation:

• We sort out the mushrooms, put them in a deep plate and fill them with cool water. We leave them aside for a day so that all the dirt goes away.
• If this is not possible, then we thoroughly rinse the milk mushrooms under the tap and clean all unnecessary ones manually.

• The next day, we transfer the main ingredient to a large saucepan of water, while leaving the small mushrooms intact, and cutting the large ones into several pieces with a knife.
• Add chopped Bay leaf, a little salt and mix everything well. Bring the mixture to a boil, reduce the heat and cook for another 30 minutes. You do not need to cover the pot with a lid.

• During this time, we sterilize jars with lids in any convenient way. In this case, this step can be skipped if there is no time at all, but such a procedure will help conservation "survive" until winter and not burst.

• Put the rest on the bottom of the glass containers (the order does not matter much). We put ready-made mushrooms in them and fill them with hot marinade.

• From above, in each jar, pour a large spoonful of salt.

We tighten everything with sterile lids and wait for the conservation to cool down a little. After that, you can hide the mushrooms in a dark, cool place on demand.

"Winter" mushrooms in a hurry

In order to quickly preserve pickled milk mushrooms for the winter in a hot way, you can use cooking. Everyone will need an affordable and affordable set of products.

Ingredients:

• 150 ml of table;
• 50 g table salt;
• 40 g granulated sugar;
• 2 liters of drinking water;
• 1 kg of peeled and chopped mushrooms.

The main stages of preparation:

• Soak the milk mushrooms in cold water for about a day. You can also leave them in a deep basin overnight, and drain off all the dirty liquid in the morning.

• We sterilize the jars in advance together with the lids in the oven or steamed. It acts very carefully so as not to burn yourself and break anything.
• Pour 1 liter of water into a deep saucepan, add a teaspoon of salt and add mushrooms. Boil the milk mushrooms until they sink to the bottom. At the same time, do not forget to remove the foam and stir the food from time to time.

• We discard the main ingredient in a colander and rinse big amount cool water.

• Pour the remaining water into another deep container, add salt and granulated sugar to it. Bring the liquid to a boil and transfer the cooled milk mushrooms to it.

• Simmer the composition over low heat for 10 minutes, add vinegar, mix and cook the mushrooms for the same amount of time.
• We put the cans on the work surface and fill them with mushrooms up to the shoulders. Fill everything with marinade and quickly roll up the lids with a special key.

• We put glass containers upside down, cover with towels and leave in a warm room for another 5 days. After that, they can be rearranged to long-term storage in the pantry or cellar.
• Hot pickled milk mushrooms for the winter prepared according to this recipe have a shelf life of up to three months. Therefore, it is not recommended to roll up a lot of cans right away if the mushroom harvest is done for the first time.

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Milk mushrooms with cinnamon for the winter

A rather exotic workpiece can be obtained if you use the following set of ingredients:

• 20 ml table vinegar;
• 5 pieces of allspice;
• 3 lava leaves;
• 2 liters of water (you can from the tap, if clean);
• 2 tsp table salt;
• 1 kg of mushrooms;
• half a cinnamon stick;
• citric acid on the tip of a knife.

The main stages of preparation:

• We sort the mushrooms in advance, cleanse and soak in water for at least 4-5 hours. If the milk mushrooms are large, then cut them into medium slices with a sharp knife blade.

• We sterilize two half-liter jars (or one liter) in advance in any convenient way. We select a cover for it in size.
• Boil in salted water (1 liter) over medium heat for a quarter of an hour. Remove the foam from time to time and stir the composition.

• After the specified time has elapsed, we discard the main ingredient in a colander and wait for all the excess liquid to drain.

• Prepare the marinade in another deep container. To do this, combine the remaining water with vinegar, pepper, bay leaves and cinnamon.
• After boiling, put the milk mushrooms there and simmer over low heat for about 20 minutes.

• We take out the cinnamon and put it on the bottom of the prepared jar (if there are two of them, then we break the stick into pieces).
• Put the mushrooms on top and crush them gently with a spoon. It only remains to add citric acid and pour over everything with marinade.

• We carefully put the glass container in a pot of water, cover with a lid and turn on the comfort for half an hour. After that we roll up winter snack, turn it over and keep it under the covers until it cools completely.

Milk mushrooms for the winter with vegetables

From simple products you can make a very tasty dish. The list of things that will come in handy in the cooking process is quite small:

• 100 ml of vegetable oil;
• 20 ml vinegar essence (70%);
• 5-6 tsp table salt;
• 3 liters of water;
• 2 kg of mushrooms;
• 1 kg of ripe tomatoes;
• 1 kg of onions.

The main stages of preparation:

1. Cut the carefully washed mushrooms into small pieces with a knife. Boil them in a large number water (3 l) by dissolving table salt in it.
2. As soon as the milk mushrooms sink to the bottom of the pan, carefully take them out and dry them in any convenient way. Best left in a colander or convenient plate for a while.
3. Pour the tomatoes over with boiling water, remove the peel and chop in random order, but rather large. Cut the peeled onion into thin half rings.
4. Pour the sunflower oil into a saucepan, put the mushrooms there and salt them to taste. Fry the food for 10 minutes, stirring occasionally.
5. Fry the onions separately and then the tomatoes until soft. Mix all the ingredients in a saucepan.
6. Add vinegar and simmer the preparation over low heat for 30 minutes, stirring the ingredients periodically so that nothing burns.
7. We send the salad to sterilized jars, quickly roll them up and hide them under a winter blanket until they cool completely.

"Polish" mushrooms as a snack

Hot pickled milk mushrooms for the winter are very popular in Poland. There is even special recipe preparation for which you will need a small set of products.

Ingredients:

• 60 ml of table vinegar (9%);
• 20 cloves of garlic;
• 50 g table salt;
• 30 g granulated sugar;
• 3 carnations;
• 3 liters of water;
• 2 kg of mushrooms;
• 2 currant leaves;
• 2 cherry leaves;
• 1 bay leaf.

The main stages of preparation:

1. We wash the mushrooms under the tap, soak well in a large amount of liquid for about 12 hours. Don't forget to change the water every 3-4 hours. Rinse the main ingredient again.
2. Dissolve 2 teaspoons of salt in 2 liters of water and bring the composition to a boil. Add the prepared milk mushrooms and simmer them on the fire for a quarter of an hour. We rinse them again in a colander and wait for all the liquid to drain.
3. Boil the remaining water with cherry and currant leaves, also lay bay leaves, whole cloves of garlic, cloves, 2 tablespoons of salt and 1.5 tablespoons of sugar.
4. Dip the milk mushrooms into the composition, mix everything well and cook for 20 minutes.
5. We sterilize the cans and fill them with mushroom snacks. Fill everything with brine and add 30 ml of vinegar to each container. We twist the lids and let the mushrooms cool upside down under the winter blanket.

As you can see, there are several options for preparing pickled milk mushrooms for the winter in a hot way. The main thing is to find "your" recipe and follow all the recommendations.

In boiled, fried, and even more so fresh milk mushrooms are not used. However, pickled mushrooms are real delicacy, thanks to which the table will not only become more interesting, but also create a classic folk atmosphere. You will learn how to properly pickle milk mushrooms and ensure that the mushrooms retain their crispy consistency right now.

Pickled milk mushrooms are a real delicacy

Regardless of the specific pickling recipe, the mushrooms should be prepared first. Since all milk mushrooms are conditionally edible mushrooms and contain quite tangible amounts of bitter components, preliminary you need to do a few simple steps:

1. The collected mushrooms are sorted out and sifted out all too large (with dry and cracked fruit bodies), as well as wormy. If the wormholes are only on the edge of the cap or leg, you can cut off this part, and use the rest of the pulp. Old mushrooms, which are badly cracked, have large fruiting bodies, or even have spots, must be removed entirely - they are not very tasty and can somewhat spoil the overall taste of the marinade.
2. Next, the mushrooms are shaken off, and if the earth is stuck to the caps, you can clean it with a soft toothbrush.
3. After that, the mushrooms are washed under a large stream of running water.
4. Now is the most crucial stage, which allows you to completely solve the problem of bitterness. Mushrooms are placed in a bowl of cold water, which is slightly salted: a flat teaspoon per liter of water (10 g per liter). Soaking takes quite a long time - within 2 days. Of course, the water must be changed at least 4 times during this time.
5. After that, the mushrooms are washed again with copious amounts of cold water to completely wash off the salt. Mushrooms are cut into large or small pieces, depending on how the recipe requires.

ADVICE

If you don't have time to soak the mushrooms for that long, you can speed up the process. Mushrooms can be boiled 3-4 times in salted water (with the same concentration): bring to a boil and cook for 20 minutes over low heat.

Where and how to collect milk mushrooms in the forest (video)

You can deliciously pickle milk mushrooms on hastily... In this case, you can even do without sterilizing the cans. And it will take literally 1 hour to prepare the mushrooms. After washing under running water and thoroughly removing the soil and sand, large mushrooms should be cut into 3-4 pieces, and small ones can be left as they are.

For this simple recipe, you will need the following ingredients (per liter of marinade):

• mushrooms 800 g;
• salt - 4 level tablespoons;
• a teaspoon of edible 3% vinegar;
• 3 bay leaves;
• peppercorns - 1 teaspoon;
• a sprig of dill with flowers;
• 1 clove of garlic

The technique is as follows:

1. Chopped mushrooms are boiled in a liter of slightly salted water (half an hour at a low boil).
2. At the same time, in another container with a strong boil, you should hold the lids from the cans in which the milk mushrooms will be stored. It is enough to hold it for 5 minutes.
3. Next, the mushrooms are removed and completely cooled, and in the meantime, you need to prepare the marinade.
4. Salt and vinegar are added to a thoroughly rinsed liter jar in the specified quantities. Dill, garlic, pepper and other spices to taste are also placed there. The mixture is filled with cold water.
5. The cooled mushrooms are placed in a stirred marinade, jars are rolled up and stored throughout the winter. It should be noted that the indicated amount of mushrooms is quite relative. Care must be taken to ensure that the pieces do not float freely in the brine when laying, at the same time they must lie tight so that there are no protruding parts.

FOR REFERENCE

A tablespoon of salt without a slide is 25 g, with a slide - 30 g. For a teaspoon, the same ratio is 7/10 g.

A simple recipe for pickled milk mushrooms without sterilization

How to pickle crispy milk mushrooms at home

The special value of mushrooms is, of course, their consistency. If crispy mushrooms are served to the table, and not sour mushrooms, the effect is as bright as possible: the dish will suit both salads and traditionally boiled potatoes.

At the same time, it is often impossible to find a recipe for maintaining the elastic consistency of mushrooms. N in fact, making them is very simple- for this you need the following ingredients (per liter of marinade):

• 800-900 g of mushrooms;
• 4 level tablespoons of salt;
• 2 tablespoons of sugar without a slide (or 1 teaspoon with a slide);
• peppercorns - a teaspoon;
• 2 large cloves of garlic;
• a pinch of crushed, dried cherry leaves (if possible);
• carnation - 10 buds.

It is also not necessary to sterilize the jars in this case. The sequence of actions is as follows:

1. We prepare the mushrooms as described above. They should be soaked in cold water and kept for at least a day.
2. Chopped in large pieces We put the milk mushrooms in a saucepan, where we put almost all the spices: salt, sugar, bay leaf, pepper.
3. Boil at low boil for half an hour, then cool slightly.
4. Next, the mushrooms are laid out in liter jars (the lids must be sterilized, as in the previous recipe). First, put cloves and chopped cherry leaves on the bottom.
5. After laying all the products on top, you need to put another 1 teaspoon (with a slide) of salt.
6. We close it with sterilized lids and leave it until the next holidays.

NOTE

Mushrooms are one of the few foods that it is better to oversalt than undersalt. Excess salt can be easily removed by washing, but a deficiency can lead to product deterioration.

Pickled crispy milk mushrooms

Cooking pickled milk mushrooms in oil

Along with an aqueous solution experienced housewives pickled milk mushrooms in sunflower oil... In this case, the mushrooms are balanced, more delicate taste... In addition, salt can be taken in symbolic quantities - after all, the mushroom pulp is stored precisely thanks to the action of the oil. This is especially suitable when you want to taste not only crispy mushrooms, but also the marinade itself, which can be used to season boiled potatoes.

You will need the following ingredients (based on 1.5 liters of sunflower oil):

• milk mushrooms 2 kg (small mushrooms are better);
• table vinegar 6% 800 g;
• 6 bay leaves;
• 6 carnation buds;
• salt and peppercorns to taste.

The recipe is quite simple - the sequence of actions is as follows:

1. The mushrooms are thoroughly cleaned, salted, poured with the entire volume of vinegar and boiled over a low boil for no more than 15 minutes.
2. The broth is completely drained, and the mushrooms are laid out in banks. At the bottom, you must first put pepper, salt, cloves and pepper.
3. Fill the top with vegetable oil, which must first be warmed up well. You can check readiness (by temperature) with water: drop a drop from your finger into the oil. If the sound is dull, then the oil is ready. If it starts to hiss a lot, you need to cool it down a little.
4. Pre-sterilized (boiled) lids are rolled up on jars and stored in a dark, cool place.

Pickled milk mushrooms in oil

And for those who like to eat not only the milk mushrooms themselves, but also the marinade from under them, we can offer an improved version of this recipe. Based on the kilogram of mushrooms, the following ingredients are taken:

• vegetable oil- liter;
• onion - 2 large (better than salad ones - this is much more beautiful and appetizing);
• carrots and radishes - 1 medium each;
• sugar - 4 teaspoons without a slide;
• vinegar 3% - 5 tablespoons;
• salt, pepper - to taste.

The technology is as follows:

1. Rub the radish on a coarse grater and sprinkle with all the sugar, mix thoroughly so that the juice goes.
2. Cut the onion into thin rings, salt (pinch) and pour over the whole volume of vinegar.
3. Cut carrots into slices - now all vegetables can be mixed and put in a jar.
4. Mushrooms are boiled in water at a low boil for 20 minutes and cooled.
5. Spread out in a jar of vegetables, where a liter of hot sunflower oil is added.
6. Close with a sterilized lid and store in a cool, dark place.

Pickling dried mushrooms- not the most common blank option, because in the summer there are enough fresh milk mushrooms

How to properly pickle dried milk mushrooms

Marinating dried mushrooms is not the most common harvesting option, because in the summer there are enough fresh milk mushrooms. However, if there are dried white, boletus, chanterelles or milk mushrooms, they can be pickled according to exactly the same recipes that were given above.

The only difference will be in the additional stage of preparation: the dried pieces are soaked for 3-4 hours, then boiled as indicated in the recipes and salted, keeping the same proportions. On liter jar you only need significantly more mushrooms - dry pieces, even in a soaked state, lose in volume.

Terms and rules for storing pickled milk mushrooms

In folk practice, confusion often arises between the two different ways preparation of mushrooms for the winter - pickling and salting. In fact, the difference is very simple:

1. Marinating always involves prior heat treatment(boiling) the mushrooms for 30-40 minutes with a low boil.
2. In the case of salting, prepare raw mushrooms.

The difference in technology also explains the different shelf life of products:

• salted milk mushrooms can be kept for a maximum of 5-6 months;
• pickled ones are stored literally from summer to the beginning of next spring - for 7-8 months;
• if the mushrooms are pickled in oil, they need to be stored no more than six months.

How to pickle milk mushrooms (video)

Traditionally, salted and pickled milk mushrooms are stored either in the cellar or on the bottom shelf of the refrigerator. You can try them after 2 weeks, however, you will be able to feel the full taste in 2 months - this is the period needed for the pieces to be salted throughout the volume.

Bon Appetit!

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Simple methods 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 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 with, and choose the appropriate harvesting options.

How to quickly pickle milk mushrooms for the winter

For the 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 skimming off the resulting foam.

When foam no longer forms in the boiling marinade, spices are added to the pan: for 1 kg of fresh 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 natural color 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 in jars for the winter, 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 pre-prepared cold marinade.

For 1 kg marinade 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. 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 used in food 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. Skim off the resulting 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 among the jars and pour over the 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, you need to salt the milk mushrooms. 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 a cold water, and 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 over 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 l 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 may not be rolled up. 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 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. Cover with 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 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).

• 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: v hot water dissolve salt and sugar, add spices and onions, bring to a boil. Put mushrooms in a boiling brine and boil them for 5-6 minutes, then add vinegar to the 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 mildew, 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. Banks to put on 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 leaves, 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 into an enamel pot fresh mushrooms, 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 cans- 25 minutes, liter - 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 put the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off 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 and store 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.

Milk mushrooms are of many types, and most of them have a bitter taste. Therefore, before you start to cook something of them or make a preparation for the winter, they must be carefully prepared. If done correctly, pickled milk mushrooms are delicious. They will be a good independent snack or addition to salads, soups and other dishes.

You can pickle milk mushrooms separately or together with other types of mushrooms. Before marinating, be sure to soak to get rid of the bitterness. For the same reason, it is necessary to change the water 2-3 times during cooking.

How to choose and prepare mushrooms before pickling

Before pickling, mushrooms must undergo special training:

1. It is good to sort out mushrooms from leaves and forest debris. Throw away those that could accidentally fall into the basket and turn out to be poisonous. Also, do not leave worms, as they can cause poisoning.
2. Fill with water and leave for a couple of hours to soak well.
3. Milk mushrooms collect garbage on themselves, so in order to wash them, you need to deal with each separately. They soak well in water and are easier to clean. You can use a brush for cleaning.
4. Put well-washed mushrooms in a large basin and pour over salted water. To prevent them from floating up, put a load on top. Leave on for five hours.
5. Drain and fill with another.

Mushrooms are soaked for at least three days. Only then can you proceed to further actions. Boil the mushrooms in salted water, so they will be tastier.

How to pickle milk mushrooms in jars at home

After the milk mushrooms have been trained, they are pickled in the same way as other mushrooms.

Classic step-by-step recipe for 1 liter of water

White milk mushrooms are more popular for pickling. Most often they are marinated hot. To do this, use well-soaked, boiled mushrooms with the addition of vinegar.

Ingredients for 1 liter of water:

• boiled milk mushrooms - 2 kg;
• salt - 4 tsp;
• sugar - 2 tbsp. l .;
• vinegar 6% - 1 glass;
• spices: cloves, black pepper - 5 peas each.

To marinate milk mushrooms hot, you need:

1. Strain the soaked mushrooms, rinse with clean water and put in a saucepan.
2. To fill with water. It is possible not completely, when boiling, they will let their juice out.
3. Do not fill the dishes with mushrooms to the top, they need a place to boil, otherwise they may run away.
4. Add some vinegar and salt and put the saucepan over the fire. Skim.
5. Change the water and boil again. Change the water again.
6. When the mushrooms settle to the bottom and the water becomes clear, drain the water. Boil water with sugar and salt and add to strained milk mushrooms.
7. Boil, dilute with vinegar and put in sterile jars.
8. Roll up, turn the lids down and wrap with a blanket.

In winter, it is enough to open the jar, rinse the mushrooms and season with vegetable oil and raw onions.

Pickling black mushrooms

Cooking this type of milk mushrooms differs only in that they need to be cooked a little longer than others.

They also need to be soaked and boiled. Black milk mushrooms are boiled over low heat until the water evaporates. Then they are put in jars, poured with boiling marinade and rolled up.

For the marinade for 1 kg of mushrooms:

• water - 500 ml;
• salt - 1 tbsp. l .;
• spices - bay leaves, black and allspice, cloves, garlic, all to taste;
• vinegar - 100 ml 6%.

The taste of black milk mushrooms differs little from other types. But it is better to take young mushrooms that have aged too tough.

In a cold way

By this method, the mushrooms are boiled well (so that they do not turn out to be raw) and cooled. The marinade is boiled and also cooled. Then the milk mushrooms are laid out in jars and poured with marinade. The jars are closed with plastic lids and put into the basement. Such a blank is stored for no more than a year.

Each housewife prepares the marinade according to her own recipe, adding spices to taste.

For 1 kg of mushrooms:

• 400 ml of water;
• 1 tbsp. l. salt;
• spices;
• 30 ml vinegar 8%.

Vinegar is poured into the marinade at the end of boiling so that it does not evaporate.

Milk mushrooms are tasty if marinated in tomato sauce. For this, everything is done as usual. Mushrooms are soaked and boiled in salted water. But when the marinade is being prepared, tomato sauce is added to it.

Strained mushrooms are poured with marinade and stewed for 5 minutes. Then vinegar is poured in, the mixture is laid out in jars and rolled up.

To make it tasty, observe the following proportions:

• boiled milk mushrooms - 1 kg;
• salt - 1 tbsp. l .;
• sugar - 1 tbsp. l .;
• tomato paste - 200 g;
• vinegar 5% - 2 tbsp. l.

Instead of tomato sauce you can take fresh tomatoes, stew well and then add them to the mushrooms.

With garlic

Mushroom preparations with a lot of garlic are good. They are crispy , fragrant, and also healthy. It is better to marinate in a cold way so that the garlic aroma does not evaporate.

They can only be cooked with garlic or together with various spices. The garlic is chopped in a blender and added to the boiled mushrooms. Prepare the marinade as usual, cool and pour into jars with mushrooms.

In oil

Some housewives pickle milk mushrooms with vegetable oil. It floats up and creates a protective film that does not allow air to pass through.

To prepare such preservation, everything is done as usual according to any of the recipes. But after the mushrooms are placed in the marinade, vegetable oil is added to them, about 100 ml per 1 kg, and boiled.

For cold marinating, add butter at the end directly to the jar, but it must be fried.

Milk mushrooms are crispy and do not lose color if marinated with citric acid. First, add a little acid to the water during cooking, and then dissolve one sachet per 1 liter of marinade at the very end.

In a spicy marinade

You can prepare gifts of the forest with spices. They are added to the marinade and boiled. They choose to taste what they like.

You can use cardamom, star anise, cloves, allspice and chili, bay leaf, and other odorous condiments found on the market today.

It is convenient to purchase a special mushroom seasoning in a bag, where everything is already mixed together. But you should not abuse it, spices kill the natural taste of products, and the smell of the mushroom preparation will not differ much from the preparations of a different composition.

Cinnamon

Cinnamon gives mushrooms a pungent and astringent flavor. It is added in the form of a powder not to the marinade, but to the bottom of the can, otherwise it will give a brown color to the blank.

Tasty mushroom salad it turns out if you marinate milk mushrooms with onions and tomatoes.

Ingredients for 2 kg of milk mushrooms:

• onions - 1 kg;
• tomatoes - 1 kg;
• extinguishing oil - 100 ml;
• vinegar - 100 ml 9%;
• salt - 2 tbsp. l.

Boil the milk mushrooms, fry the onions, stew the tomatoes. Mix everything together, simmer over low heat for half an hour, add vinegar, put in jars and roll up.

In Polish

The recipe differs from others in that currant and cherry leaves, as well as garlic, are necessarily added to the marinade. Milk mushrooms are well boiled and filtered. Prepare the marinade.

For 1 liter of marinade:

• salt - 2 tbsp. l .;
• sugar -1 tbsp. l .;
• currant and cherry leaves;
• garlic - 1 head;
• vinegar - 100 ml 9%.

This is enough for 2 kg of boiled mushrooms. They are boiled with marinade, put in jars and rolled up.

Storage rules for the finished product

Pickled milk mushrooms are stored in a pantry or cellar. You can consume them in two weeks, and it is better to store them no more than 1-1.5 years.

Marinating mushrooms is a great way to make a good snack for festive table... Every self-respecting housewife in the house must have several jars with this amazingly fragrant, juicy and crunchy delicacy. For pickling mushrooms, you can use both hot and cold way... This time we will consider a recipe for pickled milk mushrooms in a hot way, which allows you to quickly and easily prepare an excellent treat. And you can store such mushrooms for a long time.

If you are interested in how to marinate milk mushrooms in a hot way, we bring to your attention one of the simplest and most affordable recipes.

You need to prepare the following list of ingredients:

• fresh milk mushrooms - white or black - in the amount of 1.5 kg;
• 4 liters of water for boiling mushrooms and 1 liter for making a simple brine;
• coarse rock salt - 6 tablespoons each for cooking and for brine;
• 10-15 black peppercorns;
• 5 allspice peas;
• the right amount of vegetable oil;
• 1 PC. medium bay leaf;
• 1 fragrant carnation star;
• 7-8 pcs. fresh or dried dill umbrellas.

Cooking pickled milk mushrooms is not particularly difficult, but it is important to know that this type of mushroom needs proper preliminary preparation. To do this, you need to perform several actions:

1. It is easy to do it with your hands, without the use of additional accessories, to clear each mushroom from the remnants of forest debris and dirt.
2. Put the milk mushrooms in a tray or large capacious bowl, cover with cold water and leave for several hours.
3. During this period, you need to change the water from time to time - as a result of this procedure, the remaining dirt will be able to completely move away, and the mushrooms will be able to get rid of their inherent bitterness.
4. After soaking, rinse each mushroom under cool running water and scrub thoroughly with a small soft brush or kitchen sponge.
5. If the mushrooms are too large, you can cut them into two equal parts, and it is better to pickle medium and small ones whole.

After a successful preparatory phase you can start the main preparation.

To properly cook pickled milk mushrooms for the winter in a hot way, you need to take a saucepan of a suitable size, fill it with water and wait for it to boil. Then add the required amount of salt and carefully place the prepared mushrooms in it. Having established a medium heat level, they should be boiled for at least 20 minutes.

Now you need to take another spacious saucepan and prepare the brine for a future snack in it. First, pour water, and then add spices to it - bay leaves, cloves, allspice and black pepper, as well as some other ingredients at your discretion. It is recommended to add salt after the liquid boils.

Such marinating milk mushrooms in a hot way requires the brine to boil over medium heat for 5 minutes, after which dill umbrellas need to be added to it. The hotplate can then be switched off.

When the milk mushrooms have boiled enough, it is imperative to rid them of excess liquid - for this purpose, you can use an ordinary colander or strainer. Next, using a slotted spoon, carefully remove the herbs from the pan and put it on the bottom of sterile glass jars. After them milk mushrooms are laid out, and after them - aromatic spices. Cooked hot brine you need to pour into jars so that all the mushrooms are completely covered with it.

Now you need to place a small load on top and put the container in a dark and cool place where the mushrooms should spend at least three days. After that, they need to be evenly spread over the banks and rolled up. After 30 days, the snack will be completely ready to eat. You may also be interested in how - our recipes will help you prepare an amazingly tasty and savory snack.

Cooking crispy milk mushrooms

To marinate milk mushrooms hot and make them pleasantly crispy, use our recipes and recommendations.

The required list of ingredients includes:

• fresh milk mushrooms - 1 or 1.5 kg;
• a few cabbage leaves;
• a few garlic cloves;
• 1 tsp dill seeds;
• salt.

Pre-prepared milk mushrooms must be put in a saucepan that is suitable in size, filled with cold water and brought to a boil. Boil them over low heat for twenty minutes, and then cool and remove excess liquid.

Now you need to prepare a suitable container and start laying out the ingredients in a specific order. First fall asleep 3 tbsp. salt, and then garlic cloves and dill umbrellas.

The mushrooms must be laid so that their legs are on top. As soon as the containers are full, it is imperative to install a small weight upstairs. After three days, they can be shifted over glass jars and close with plastic lids. The snack will be ready to eat a little earlier than two weeks later.

How to pickle properly for the winter

If you are interested in how hot pickling of milk mushrooms for the winter is carried out, we suggest great option with the addition of aromatic cinnamon.

Prepared mushrooms should be boiled for about 25 minutes along with spices and vinegar, and then drain the water, dry them a little and evenly put on sterilized glass jars. At this stage, you need to add citric acid. Then the cans go through the sterilization process. The ready-made appetizer is surprisingly good both when consumed on its own and as ingredients for salads, hodgepodge and some other dishes.

Be sure to cook pickled milk mushrooms hot if you want to pamper your household and guests with a savory and at the same time simple snack.