Simple recipes for preparing crispy pickled milk mushrooms in jars for the winter

Hot salted milk mushrooms for the winter are one of the best mushroom preparations! The milk mushrooms are crispy, strong, meaty and juicy. But before salting, the milkweeds need to be soaked in water to get rid of the acrid, bitter juice, similar to milk.

The hot method of salting milk mushrooms is very convenient because you do not need to wait 40-50 days for the mushrooms to be salted, as with the cold method, and there is no risk that the snack may become moldy.

Preservation: methods and recipes

After the preparatory work has been completed, you can begin harvesting chanterelles for the winter. Chanterelles are preserved by salting, marinating, and frying mushrooms. As a result, you will get delicious and varied dishes.

Pickling chanterelles

Salted mushrooms are the best winter snack. Chanterelles can be pickled cold or hot. The recipes are quite simple.

Chanterelles, cold-salted

Cold method: this will require 1.5 kg of fresh mushrooms, vegetable oil, dill, garlic (3 heads) and salt.

• pour boiling water over the dill and place it in sterile containers (jars or pans);
• Place the prepared and cooled mushrooms in layers, between which there is garlic, cut into slices, and salt;
• Garlic and dill are placed on the last (top) layer;
• During the day, the containers remain under pressure in the refrigerator;
• then pour warm vegetable oil into each container so that it completely covers the mushrooms;
• close the lids and put them in a cool place;
• the workpiece is completed. Serve with onions and fried or boiled potatoes.

Canning chanterelles using the hot method

Hot method. For this method you will need 1 kg of chanterelles, 8 dried spiced cloves, 8 bay leaves, 4 tsp. salt, 6 cloves of garlic and allspice.

• Dip the prepared chanterelles into boiling water and add 1 tsp. salts and all spices;
• cook the mushrooms over medium heat for 5-7 minutes, then place in an enamel bowl, sprinkle with salt, garlic and fill with brine;
• put under pressure in a cool place;
• the next day the dish is ready to eat;
• To enjoy the dish all winter, you need to boil it for 10-15 minutes, put it in sterilized jars and roll it up.

Pickling chanterelles

These recipes differ from pickling in the presence of vinegar in the brine, but this does not make the mushrooms any less tasty. As an example, we will describe the simplest recipes.

Marinating is an equally popular way of preserving chanterelles.

Chanterelles marinated with onions and garlic:

• chanterelles (1 kg);
• vinegar (200 ml);
• garlic (4 cloves);
• onions (2 heads);
• bay leaf (4-5 pcs.);
• allspice (7-9 pcs.);
• sugar (2 tsp);
• salt (3 tsp).

For the marinade, mix vinegar and 500 ml of water, add spices and boil for 5-7 minutes. Cut the onion and garlic cloves into 4 parts. Place the prepared mushrooms in sterile jars and fill with marinade. Wait 5-10 minutes, pour the marinade back into the pan and boil it for 2 minutes. Pour it over the mushrooms in the jars again, close the lids and roll up. The workpiece is cooled upside down at room temperature.

Preparations in jarsImportant! To keep the chanterelle preparation all winter, keep it in a cool place (cellar or refrigerator).

Marinated chanterelles with lemon:

• chanterelles (1 kg);
• vinegar 9% (200 ml);
• vegetable oil (3-4 tbsp);
• lemon (2 pcs.);
• spicy cloves (3-4 pcs.);
• water (3 l);
• bay leaf (3-4 pcs.);
• black and allspice (4-5 pcs.);
• salt.

Pour boiling water over the prepared mushrooms, add salt and the juice of two lemons. Place on the fire and bring to a boil. Cook over low heat for 10-15 minutes, stirring all the time and removing foam. Drain the water and prepare the marinade: add vinegar and all the spices to 200 ml of water, pour in the oil and cook for 5 minutes, strain.

Lemon juice gives mushrooms a piquant taste

Pour the marinade over the mushrooms and simmer again over low heat for 15-20 minutes. Place in sterile jars and seal. This preparation is stored for a long time and has an unusual spicy sour taste.

Preservation of fried mushrooms

Chanterelles are one of the few mushrooms that can be prepared fried. You can also roll up simply fried foods; the most important thing here is to maintain proportion and sterility. Preparing fried chanterelles for the winter involves very simple recipes.

Fried chanterelles - a fully prepared canned dish

Fried chanterelles with butter for the winter:

• chanterelles (1 kg);
• onions (2-3 pcs.);
• vegetable oil (for frying onions and mushrooms);
• butter (250-300 g);
• salt, spices (to taste).

Fry the prepared mushrooms in a frying pan with vegetable oil. The onion must be fried separately until golden brown. Next, mix the onions with mushrooms and add spices and salt to taste. Pour a little melted butter into the bottom of a sterile jar. Then layer onions and mushrooms. The final layer should be a generous amount of butter, which will fill the voids and coat the mushrooms. The jars are rolled up and cooled. The preparation is stored in the refrigerator.

The most important thing when canning fried mushrooms is to maintain sterility

Salted milk mushrooms with dill in brine - the most delicious recipe with spices

Hot salted milk mushrooms are an excellent snack, sweet and sour in taste, hard and crispy. They are served both on everyday occasions and on holidays. I'll definitely be saving a couple of jars for the New Year.

Required:

• Milk mushrooms - 1 kg
• Salt - 2 tbsp. lie (50 gr.)
• Allspice peas - 4-5 pcs.
• Dill umbrella - 2 pcs.
• Currant leaves - 2 pcs.

Cooking steps:

1. To prevent the finished appetizer from becoming bitter, soak the mushrooms for 1-2 days, changing the water 2-3 times a day.

2. It is good to clean each mushroom of debris, conveniently with a toothbrush.

3. Place the washed mushrooms in a saucepan, add water and place on the stove. After boiling, reduce the heat, add salt and spices, cook for 20 minutes, being sure to skim off the foam.

4. Then place the milk mushrooms in a colander to drain the water and allow it to cool a little.

5. Place an umbrella of dill and currant leaves at the bottom of the jar. Next, place the milk mushrooms in jars, caps down, in layers, sprinkling each layer with salt and arranging with herbs. Place the greens on the topmost layer.

6. Pour a small amount of mushroom brine in which the mushrooms were boiled into the jar, put gauze on top of the jar and place a weight (oppression) so that all the mushrooms are in the brine or make holes in the nylon lid and place it inside the jar. Take the mushrooms to a cool place for 3-4 days; the gauze should be washed every day to prevent mold from forming on it.

7. Sterilize the jars, arrange the mushrooms along with herbs and brine and cover with lids (do not seal hermetically). Place in the refrigerator. The optimal storage temperature is 5-5 degrees.

Milk mushrooms can be stored in the refrigerator for several months.

How to salt milk mushrooms so that they are aromatic, crispy and very tasty

I have tested this method of pickling more than once; the mushrooms really turn out very tasty and crispy.

Ingredients: mushrooms and brine per 1 liter of water

salt 2 tbsp. spoons black peppercorns 5-6 peas allspice peas 3-4 peas bay leaf 1-2 pcs. Preparation process:

The mushroom itself is quite fragile, and if you immediately begin to thoroughly wash and clean it, you can break most of the harvested crop. And this mushroom can be quite dirty. So the first thing you need to do is put them in a large container and fill them with water. The mushrooms will of course float, so they will need to be attached with something. Usually for this I use a sieve or a large Soviet aluminum drushlyak, and soak the mushrooms in a large bucket.

Soaking will remove the bitterness from the mushroom. And the dirt will gradually begin to dissolve in the water

It is important not to forget to change the water. Change the water approximately every 2-3 hours

Next, take a dish sponge, a small knife or a toothbrush in your hands and clean the mushrooms from any remaining dirt. If you come across a fairly large specimen, it is better to divide it into several parts. Those that are smaller are better left whole so they will look better and taste better.

Place the prepared forest gifts in a saucepan or cup, fill it with water and place it on the stove. Bring to a boil and simmer over low heat for 25 minutes. If foam starts to appear, it will definitely need to be removed. At the end of cooking, drain the water and place the mushrooms in a colander.

In order to pickle something you will need to prepare a brine; in our case it will be prepared as follows

It is important to prepare enough brine so that the mushrooms are completely hidden in it. so I will prepare three liters of brine at once

I’ll add salt, pepper, and bay leaves into the water and put the pan on the fire. When it boils, carefully add the mushrooms and cook for another 10-15 minutes at medium boil.

While the mushrooms are cooking, you can begin to prepare and sterilize the jars in which you will place the mushrooms. It is best to take small containers. The best option is jars no larger than 1 liter.

Place the mushrooms in jars, fill them with brine, screw on the lids and wrap them in a warm blanket. Let the jars cool to room temperature. Next, we transfer the already cooled jars to a cool place for long-term storage.

How to seal salted milk mushrooms in jars

There are several ways to seal salted milk mushrooms in jars, and each of them is good in its own way. Since ancient times, mushrooms have been dried, frozen, pickled and salted, processed only in fresh form. Before sealing milk mushrooms in jars, they can be pickled in two ways: cold and hot. When salting milk mushrooms in a barrel in a cold way, the bottom of the container is covered with salt and spices. The same ingredients must be used to cover the top layer of already laid mushrooms, cover the latter with a clean cloth, cover with a wooden circle and press down with a weight. It is worth paying attention to the weight of the load: too heavy will break and spoil the mushrooms, but too light will allow them to float. After the juice appears in the barrel, you need to add a new portion of mushrooms, but make sure that they are immersed in the juice, otherwise mold will form on the surface. To increase the amount of liquid, you can add salted boiled water to the barrel (1 tablespoon of salt per 0.5 liter of water).

Mushrooms salted in this way will be ready for consumption after 1.5–2 months.

If you use the hot salting method, you must follow the following instructions. First you need to peel and rinse the mushrooms, put them in a deep saucepan and fill with cold water, put on high heat and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Milk mushrooms are cooked for 20–25 minutes. Boiled mushrooms should be drained in a colander. When the water has drained, place them, caps down, in enamel dishes in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. The top of the mushrooms should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a weight. The mushrooms will be ready after 1.5–2 weeks. Do not worry if you see mold on the surface of mushrooms salted in this way. It just needs to be removed periodically with a rag soaked in vinegar. In this case, the weight and wooden circle should be washed each time in boiled water and soda, and the fabric should be changed.

How to select and prepare mushrooms before pickling

It is important to familiarize yourself with the basic rules of preparation so that the marinated appetizer becomes a delicious decoration for any table.

General principles

After collection, the mushrooms are sorted and inspected for damage and worminess. The fruiting bodies are cleaned of debris and adhering dirt, which can be removed with a soft brush. The clean product is immediately cut according to the recipe (into several parts or only the stem is cut off).

Before cooking, the forest harvest must be soaked. This procedure removes bitterness from the fruit. Pour milk mushrooms into a large container and fill with salted water. It is advisable to cover them with a lid with a small weight so that they are completely submerged in water.

Before salting

After thorough cleaning and soaking, the milk mushrooms are placed in a large container and filled with cold water so that the fruit floats freely on the surface. The water should be slightly salted and the container should be placed on the stove.

Cooking process

Some chefs advise throwing mushrooms into boiling water. In any case, after boiling, boil them for 10-15 minutes. If the salting is carried out cold, then there is no need to cook them before salting, the main thing is not to forget about pre-soaking.

Before frying

If the harvested crop is intended for frying, then it does not need to be soaked for such a long time.

Frying milk mushrooms

Mushrooms are poured with cold salted water for one hour, then boiled for 10 minutes. The water must be poured out of the container, and the fruiting bodies are thoroughly washed with running water.

Before stewing

Before stewing, the fruits should be soaked to remove bitterness. After boiling, cook them for 15 minutes over low heat. A little salt is added to the water, as in other cases. At this time, you need to monitor the formation of foam and remove it regularly. The boiled fruits are removed from the pan and washed.

Before pickling, mushrooms must undergo special preparation:

1. It is good to sort out mushrooms from leaves and forest debris. Throw away any that might accidentally end up in the trash and turn out to be poisonous. Also, you should not leave wormy ones, as they can cause poisoning.
2. Fill with water and leave for a couple of hours to soak thoroughly.
3. Milk mushrooms collect debris a lot, so to wash them, you need to deal with each one separately. They soak well in water and are easier to clean. You can use a brush for cleaning.
4. Place well-washed mushrooms in a large bowl and fill with salted water. To prevent them from floating up, place a weight on top. Leave for five hours.
5. Drain the water and add another.

Features in preparing milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste because, like all mushrooms, they absorb large amounts of toxins. If you do not follow the cooking rules, you can end up with real poison.

1. It is strictly forbidden to collect those mushrooms that grow near such dangerous areas as large enterprises, large plants, factories or highways.
2. Before you start salting, you need to sort out the milk mushrooms well, cut out any damage or wormy areas. Forest litter, leaves and sticks also need to be disposed of. If the area is particularly dirty, you can scrub it with a soft brush or soak it in cold water for several hours. In parallel with cleaning, you should immediately cut the mushrooms into two or four parts lengthwise, so that each has a cap and a stem, or cut off the stems from the caps and use only the top. The legs make excellent caviar.
3. All milk mushrooms need to be soaked. This point cannot be skipped, otherwise bitterness will be present. To do this, pour the mushrooms with cold water so that the liquid covers them completely. When the mushrooms float to the surface, they should be drowned by placing a flat-bottomed plate or lid on top. Three days is the optimal period for soaking. After this, you can pull them out and proceed to the next steps.
4. Not all utensils in the kitchen are suitable for preparing milk mushrooms. Wooden, glass or enamel - three ideal options. In galvanized plates or pots, mushrooms may become inedible, and clay containers are considered unsuitable for storing for the winter.
5. When soaking mushrooms, the water needs to be changed several times a day so that the bitterness comes out of the fruit much faster and in larger quantities.

There are two main ways to pickle milk mushrooms: cold and hot. It is important to try both methods to decide which one is most suitable.

White milk mushrooms in garlic marinade

Lovers of a pronounced garlic taste will find it useful to know how to marinate white milk mushrooms in a special way (in some culinary collections it is listed as “Polish marinated milk mushrooms”).

Prepared mushrooms are boiled in salted water (they take twice as much as forest products), skimming off the foam. It is recommended to immerse them immediately in boiling water. After a quarter of an hour of active boiling, the milk mushrooms are thrown into a colander, allowing the moisture to drain.

For the marinade, you need to boil a liter of water with 50 g of salt, 30 g of granulated sugar, a couple of cherry, blackcurrant and bay leaves, several cloves and 20 garlic cloves.

Place milk mushrooms into boiling liquid, wait until it boils and cook for 20 minutes. When the boiling approaches the end, add 60 ml of 9% vinegar.

The workpiece is transferred to sterile dry glass containers along with the hot marinade, hermetically sealed with lids, wrapped and, after cooling, sent for storage.

Marinating with a lot of garlic is not suitable for black milk mushrooms: this spice will acquire an unpleasant bluish tint, and the treat will look unappetizing.

How to close milk mushrooms in a tomato

Ingredients:

• 1 kg milk mushrooms
• 1 liter of tomato juice
• 5 bay leaves
• 3 cloves garlic
• 15 g dill seeds
• 5–6 black peppercorns
• 60 g salt.

Before closing the milk mushrooms in the tomato, place the prepared, soaked and peeled mushrooms in boiling salted water with the addition of citric acid for 5 minutes (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms using a slotted spoon, place in an enamel container and let cool. At the bottom of the jar prepared for pickling, place some bay leaves, a few black peppercorns, dill seeds and a clove of garlic, sprinkle salt, place mushrooms on top, salting each layer and alternating with the remaining ingredients. Pour boiling tomato juice over it. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a weight. After a week, close the jar with a lid and put it in a cool place.

Watch how to close milk mushrooms for the winter in the video, which shows all the culinary secrets.

How to cook milk mushrooms for the winter

Cooking pickled mushrooms requires initial preparation of ingredients. The procedure consists of several steps that should not be skipped. Milk mushrooms must go through a stage of careful selection and cleaning so that no dirt or debris gets into the marinade. Next, they should be soaked well throughout the day. Below we will describe in detail how to properly marinate milk mushrooms.

How to clean mushrooms

The stage of cleaning an edible mushroom consists of two parts. First, you should carefully sort through all the milk mushrooms, eliminating obviously overgrown, worm-eaten mushrooms or those that seem inedible to you. Sort by size, because it is believed that small mushrooms are much tastier. Next, thoroughly clean them of dirt, rinse, and wipe with a washcloth or toothbrush with soft bristles. If you soak them for at least 1 hour before doing this, all the debris will be removed more easily.

Soaking milk mushrooms

You can start soaking before cleaning, but more often this happens after. As a rule, cold water is used for this, in which 10 g of salt is added for each liter. Change the fluid frequently, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, by boiling it. To do this, boil the mushrooms 3-4 times for 20 minutes in a large volume of salted water, then rinse them thoroughly.

This method of accelerated soaking has one significant drawback - milk mushrooms cease to be crispy, and this is one of the properties that is so valued by housewives and guests. At the end of soaking, it is necessary to rinse the workpiece well under running water. These preparations will be enough to move on to your chosen recipe for preparing delicious homemade mushrooms.

Recipes for marinade for mushrooms for the winter

As a rule, the marinade is not prepared separately for this dish; it is used directly during preservation. For this component, different ingredients can be used, according to the recipe you choose. Below is an example of preparing a base based on 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:

• sugar – 16 g;
• water – 1 l;
• bay leaf – 3 pcs;
• vinegar – 40 ml;
• black pepper (peas) – 8 pcs.;
• salt - to taste.

Canning milk mushrooms

The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast that requires a cold appetizer. The ingredients themselves are completely inexpensive. The cooking method is as follows:

Ingredients:

• milk mushrooms (black/white) – 5 kg;
• coarse salt – 150 g;
• dill umbrellas – 2-3 pcs.;
• horseradish leaves – 2 pcs.;
• currant and cherry leaves - 10 pcs.

Preparation:

1. Prepare the ingredients, clean well, rinse the food, get rid of bitterness.
2. Place cherry and currant leaves along with part of the dill at the bottom of the pickling pan.
3. Add the mushrooms, caps down, in a single row.
4. Add salt at the rate of 30 g (one tablespoon) per 1 kg of milk mushrooms.
5. Next is another layer of mushrooms with dill, salt. Add all the salting like this.
6. Place horseradish leaves on the very top, cover with a clean cloth, cover with a flat dish and place something heavy on top for pressure.
7. Place the pickling in a cool place for 40 days.

Cold salted milk mushrooms, quick cooking

Do you know that even in ancient times, milk mushrooms were considered the most edible mushroom. Or rather, he was the only one of the genus of milkweeds suitable for salting. First of all, I suggest you consider the most classic instant recipe.

We will do the salting in a saucepan. Therefore, worry about the required container in advance, preferably enamel or wooden dishes.

We will need:

It is very difficult to predict how much and what to put, I’m talking about seasoning, salt and various additives. This is why the layout will not specifically indicate the weight. But in the cooking recipe, I will specify how much and what was added.

The thing is that some people prefer saltier mushrooms, while others like a spicy taste.

On average per 1 kg. For milk mushrooms you need 1 tablespoon of salt (heaped), more is possible. It all depends on your preferences.

• milk mushrooms
• salt
• garlic
• black peppercorns
• allspice peas

Preparation:

Before you start pickling, you need to start processing an important ingredient.

1. Pour the collected milk mushrooms with cold water and soak them for 2-3 days. But you don’t just fill it in and forget it, the water needs to be changed 3-4 times a day, more often, but not less often. This way we will get rid of the foliage and needles formed on the caps.

Do not try to strip the foliage from the mushroom immediately after harvesting. This way you will waste your time and damage the caps. And you won’t get any results.

Be sure to check that there is also no suspicious debris in the form of sand between the internal plates.

2. When our milk mushrooms have been washed and soaked for the required time, you can start salting. For this we need a fairly deep pan. At the bottom of which we pour a small amount of salt. Add some peppercorns and 2-3 cloves of garlic, cutting it into small slices in advance.

Next we put the mushrooms in one layer. This should be done with the caps facing down.

Then again sprinkle the mushrooms with all the seasonings: pepper, salt and garlic. Repeat this several layers until the milk mushrooms are gone.

For those who like it spicy, you can add horseradish and similar seasonings. But keep in mind that in this case the taste of the mushroom will not be rich.

3. The matter remains small. Now, put pure oppression on top of all the ingredients. The ideal option would be a plate of the appropriate size. On top we place a heavy jar with some contents to make the oppression heavier.

It’s advisable not to skimp on garlic. It has not one useful quality, but several at once. It has a spicy taste, aroma and, of course, antimicrobial properties. This will further preserve the shelf life of our products.

Be sure to check that after you apply pressure, juice appears on the surface. This is a sign that the weight of the load that is located at the top is the most suitable.

Cover the prepared pan with food and pressure on the surface with a towel. Place in the cold at a temperature of +5-8 degrees. We leave it in this state for 1-1.5 months. Naturally, more is better.

After the time required for salting, you can serve it to the table. And don’t be afraid of getting diseases like botulism.

Pickled white milk mushrooms: 5 rules for successful marinade in questions and answers

For those who are marinating milk mushrooms for the first time - what is important to know about the preparation and the very intricacies of the process: briefly and concisely. About preparation for cooking, about two methods of marinating - cold and hot, about soaking and boiling - and which is better

And about safety rules.

1. About marinating

Is it possible to pickle white milk mushrooms? You can - but be careful! There is a reason for prejudice towards recipes, and it is no coincidence that white milk mushrooms are often salted and dried

This is why a cloudy sediment forms in the jars, the marinade turns sour, and the preservation can “swell.”

What to do? Soak! This will protect the preparations from “explosion”, swelling and souring, and will help to obtain a transparent, beautiful marinade.

2. About soaking. Do you need to soak white milk mushrooms and why do they do it? In short, the milky juice is removed. It darkens (more on this below), it contributes to bloating (more on this above), it can give harshness and excessive “pepperiness” in the marinade.

How to soak white milk mushrooms for pickling in jars? And they soak in different ways.

1. To marinate using the hot method, soak for a day - due to the fact that there will be heat treatment, the milk mushrooms will be boiled in the marinade.
2. When pickling with the cold method, they are soaked for about 2-3 days - with this method, white milk mushrooms are simply poured with marinade without boiling.

How to soak before marinating? The mushrooms are washed to remove debris and sorted – separately younger ones, separately older ones.

Then pour cold water - maybe with a pinch of salt, which will prevent souring and expel the worms that have made their way into the mushroom. Place a light pressure (plate) and leave for a day - in the case of hot marinating, for 3 days - in the case of the hot method. The water is changed periodically - 3-5 times, otherwise the mushrooms will turn sour.

It is often recommended to soak for a couple of hours - to preserve the crunch.

Next, the gifts of the forest are finally cleaned - with a brush, sponge, and the softened, yellowish areas are cut off.

What if you boil it? Should it be boiled or not, and how to do it. Boiling is a radical, but effective measure: it is much faster than soaking - and solves the same problems, but more quickly.

3. About darkening. Often, novice mushroom pickers are perplexed: why white milk mushrooms darken - and not only during pickling, but after soaking, and sometimes after picking. There are several reasons:

Sunlight and air

Peeled white milk mushrooms left in the light often darken - the milky juice oxidizes in air and light: it is important to start cooking quickly - soak, boil, etc.

If the mushrooms darken in jars, this is the reason for the lack of brine: the fruiting bodies must be completely covered with marinade.

What to do if the white milk mushrooms have darkened? There are several options.

• Promptly begin preparation after collection.
• Soak in salted water.
• Boil if necessary in water with vinegar or citric acid. It is the acid that can bleach even already darkened mushrooms - and prevents discoloration.

4. About methods. How to pickle hot and cold, and which method is better? Taste – there is no arguing about tastes: each recipe is good in its own way.

But - if you follow the rules and recipes, the cold method has its advantages: the mushrooms turn out crispy, the old ones retain their shape well, the taste is bright and clear.

How to pickle white milk mushrooms using the hot method?

1. The mushrooms are soaked - as expected, for about a day in salted water.
2. Boil for 20 minutes, removing foam, rinse.
3. Further marinate according to the specific recipe.

How to pickle white milk mushrooms in a cold way?

1. Soak for 48 hours, change the water periodically.
2. Boil in lightly salted water for 15-25 minutes until the milk mushrooms completely sink to the bottom.
3. Then marinate according to the recipe: pour cold marinade, leave for a day without capping - or roll up.

5. About the crunch. The mushroom loses its crunch due to the following:

• soaked for a long time, soaked without salt;
• cooked for a long time;
• the mushroom is just “old”.

There is a way to make white milk mushrooms crispy.

• add an oak leaf;
• currant leaf;
• green horseradish leaves;
• cherry leaves.
• The leaves are used fresh, placed on the bottom of jars, or dried for future use.

How long can pickled milk mushrooms be stored? The shelf life is shorter than that of pickles - about 3 months or even less. It is advisable to store the gifts of the forest in a cool place, or even better - in the refrigerator.

Special attention should be paid to mushrooms cooked with onions, dill, and vegetables.

When are pickled white milk mushrooms ready? When using classic recipes, with a quick method with boiling - after 3-5 days, with others, including cold - up to 30-40 days.

Video on how to pickle milk mushrooms at home

The author of this recipe suggests that we pickle white milk mushrooms in a cold way. As additional seasonings, he uses horseradish root, dill in bunches, rock salt and bay leaf. For better placement of mushrooms, we are offered to use a potato masher (for potatoes). And, in my opinion, this option is very interesting. I suggest you familiarize yourself with it in more detail...

What else I liked about this short video recipe is that the author initially prepares all the spices. Well, look, I finely chopped the garlic and dill, mixed it all in one bowl and seasoned with salt. Agree, this greatly simplifies the pickling process.

Our article has come to an end again, it’s time to say “bye.” All recipes are almost identical to each other. The thing is that their salting method is the same, cold. This explains it. Despite this, I am sure that you have already noted something for yourself and may have already started preparing it. I wish you successful endeavors.

See you again, friends!

Cold option

You can prepare the dish in an unusual way, without boiling the main ingredients.

1. Wash the peeled mushrooms with plenty of water.
2. Heat the water. Throw the mushrooms in there for a couple of minutes (no more).
3. Drain off excess liquid and leave to cool.
4. Take a container. Pour spices into it, add milk mushrooms, mix. Let sit for several days until fully cooked.
5. Prepare the marinade. It is a mixture of vinegar and water.
6. Place the mushrooms in jars and fill with brine (hot).
7. It is advisable to close with metal lids.
8. Let them cool down under the blanket. Store in a cool place for storage.

Pickling milk mushrooms at home is quite simple. For this, well-known ingredients are used. There are two types of process: hot and cold. The end result is crispy and incredibly flavorful.

Milk mushrooms with onions

Ingredients for a simple way to pickle mushrooms:

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

For two days before cooking, the mushrooms are soaked in salt water (fifty grams of salt per five liters). Afterwards, the liquid is drained, and the milk mushrooms are washed from bitterness and dried. The onion is peeled and cut into cubes or half rings. Mushrooms are mixed with vegetables and salt, and a heavy load is placed on top for the next ten hours.

When pickling mushrooms, you need to stir them at least five times. Then place in sterilized jars, close the lids and store for the next three months.

FAQ

In order to pickle mushrooms and get a tasty appetizer, you need to know the nuances of preparation. Answers to frequently asked questions will help you with this.

How to store pickled milk mushrooms

During storage, observe the following rules:

1. Temperature conditions. The optimal indicator is from 1 to 5 degrees Celsius.
2. The presence of mold and other fungal damage in the storage area is unacceptable.
3. The workpiece should not be exposed to direct sunlight.
4. The storage room must be dry, without humid and musty air.

How long after marinating can they be eaten?

After marinating and salting, mushrooms can be eaten immediately. But it’s better to let them brew for 2-3 weeks. During this time, they will be better saturated with the taste characteristics of the marinade.

What spices are suitable for pickled milk mushrooms?

The following spices are suitable for marinating:

• ground garlic;
• laurel;
• pepper mixture;
• ground cinnamon;
• carnation inflorescences;
• ground nutmeg.

If you don’t have milk mushrooms on hand, other mushrooms, such as honey mushrooms, will do. Recipes from them are popular today. But if you do not have experience in pickling, you need to approach this issue seriously. See how much vinegar per liter jar of honey mushrooms is best to use so that the snack turns out delicious the first time.

Choose your spicy ingredients carefully, as mushrooms quickly absorb their flavor.

What seasonings are not recommended for marinade?

The following spices are not recommended:

• coriander;
• sesame;
• poppy;
• fennel;
• turmeric.

But whether or not to use these spices in the cooking process is up to each person to decide for himself.

Recipe for pickling black milk mushrooms

As you know, in nature there are not only white milk mushrooms, but also so-called black ones. They can also be eaten like white ones. And if there are mushrooms, then there must be a method of preparation. Therefore, I offer you a video recipe for preparing black milk mushrooms.

As mentioned above in the article, black ones have a much higher bitterness content, so they will need to be soaked for much longer. You can see how to soak these mushrooms correctly and how best to prepare these mushrooms in the video clip below.

This concludes the selection about pickling milk mushrooms. I think that you will succeed and in winter you will have delicious salted milk mushrooms on your table. And if you have your own recipes or suggestions for this article, then you can share your observations in the comments under the article. Everyone, bon appetit.

"Polish" mushrooms as a snack

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

Ingredients:

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

Main stages of preparation:

1. We wash the mushrooms under the tap and soak them well in a large amount of liquid for about 12 hours. Don't forget to change the water every 3-4 hours. Wash the main ingredient again.
2. Dissolve 2 teaspoons of salt in 2 liters of water and bring the mixture 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 add bay leaves, whole cloves of garlic, cloves, 2 tablespoons of salt and 1.5 tablespoons of sugar.
4. Add the milk mushrooms, mix everything well and cook for 20 minutes.
5. We sterilize the jars and fill them with mushroom appetizer. Fill everything with brine and add 30 ml of vinegar to each container. Screw on the lids and let the milk mushrooms cool upside down under a winter blanket.

As you can see, there are several options for preparing pickled milk mushrooms for the winter using the hot method. The main thing is to find “your” recipe and follow all the recommendations.

Milk mushrooms are mushrooms that are much tastier when pickled or salted than when fried. If you manage to collect quite a lot of them, you definitely need to salt or marinate them. Preserving milk mushrooms for the winter requires patience, but the result lives up to expectations. Zucchini canned according to a special recipe have a similar taste, which can be made if it is not possible to pickle or marinate real milk mushrooms.

Appetizer in Russian: preparing milk mushrooms with horseradish

Horseradish is often used along with garlic when pickling mushrooms. And not in vain, because the bitter-pepper taste and tart aroma of this plant add a special zest to any dish. Horseradish is also very useful. Thanks to its unique composition, it is considered one of the most powerful natural antibiotics. This plant helps fight infections that arise during the cold season. Therefore, milk mushrooms with horseradish will turn out to be not only a tasty, but also a healthy snack. And to prepare it, we recommend using hot salting.

Ingredients:

• milk mushrooms - 1.5 kg
• fresh dill umbrellas - 2 pcs.
• allspice - 4–6 pcs.
• horseradish root - 1–1.5 pcs.
• bay leaf - 3 pcs.
• table vinegar 9% – 160 ml
• table salt - 45 g
• water for marinade - 750 ml
• water for soaking mushrooms - 3 l
• water for cooking - 1 l

Cooking method:

1. Using a sharp knife, remove dirt from the caps of freshly picked milk mushrooms and cut them into pieces. Cut off the legs - we do not recommend using them.
2. Pour soaking water into a basin and add a little salt. Place the milk mushrooms and soak for 18–20 hours, periodically changing the water.
3. The next day, rinse the mushrooms thoroughly and send them to boil in boiling water. After 25 minutes, turn off the heat, drain the broth, and rinse the milk mushrooms in a colander with water (you can use regular running water from the tap).
4. Peel the horseradish root (one large one or several small ones) and grind it in a blender or meat grinder. It can also be grated. Caution: the essential oils released when crushed may make you cry.
5. Rinse the dill umbrellas in running water.
6. Pour drinking water intended for marinade into a small deep saucepan. Place salt, peppercorns and bay leaf in it. Let the marinade simmer for 2 minutes, then add table vinegar and turn off the heat.
7. Place chopped horseradish and dill umbrellas in pre-sterilized jars. Distribute these ingredients so that there are equal amounts everywhere. Place the milk mushrooms tightly in a glass container. Pour hot marinade over everything.

Salted milk mushrooms in jars with metal lids can be stored in a cool place for 1 to 1.5 years.

Selection and preparation of mushrooms for pickling

Experienced mushroom pickers always look forward to the start of collecting milk mushrooms. Preparations made from them are rightfully considered a delicacy: spicy, piquant, appetizingly crispy mushrooms will complement meat dishes and serve as a hearty meal for those who prefer a Lenten table. Their beneficial qualities are in no way inferior to their taste. This is the only product of non-animal origin that contains essential vitamin D. Milk milk is superior to chicken meat in terms of protein content, and whole milk is superior in calorie content. A variety of recommendations on how to pickle milk mushrooms for the winter allows you to prepare delicious and even gourmet snacks.

In order for the preservation to be tasty and safe, milk mushrooms, like all conditionally edible mushrooms, must first be prepared. First, they are sorted out, carefully making sure that there are no inedible mushrooms; old and wormy specimens are also subject to rejection. The remaining ones are sorted by cap size. The tastiest ones will be the miniature mushrooms; they are set aside and cooked separately. At the next stage, use a brush with soft short bristles to clean the milk mushrooms from soil and debris, then use a knife to remove the top layer from the cap. Having sorted and cleaned the mushrooms, they began to soak them.

You can speed up the process if you boil the milk mushrooms in salted water for 20 minutes at least three times, rinsing after each boiling. But keep in mind that after this processing method, the pickled milk mushrooms will no longer be so crispy.

At the end of soaking, the mushrooms are washed well in running water and marinating begins. Recipes for preparing milk mushrooms for the winter are quite varied: from the traditional and fairly simple method to more complex options that involve combining other components with mushrooms, for example, vegetables. By experimenting and changing the composition of the marinade, you can choose from the variety of recommendations that best suit your personal taste preferences. The most popular and interesting recipes telling how to pickle milk mushrooms have become classics of mushroom cuisine.

How to prepare milk mushrooms for pickling without vinegar

No matter how clean the milk mushrooms may appear in appearance, they must be processed before the preservation process. First of all, remove debris, remaining soil, leaves and needles from the surface of the mushrooms. Then rinse in water. Pay special attention to the hat. To make the process easier, you can use a soft brush or sponge. Use a knife to cut off all rotten and deteriorated areas.

Author's note

Agapov Vladislav

It is necessary to soak milk mushrooms in water only if they are not boiled in a marinade before the salting process.

If there is dried grass or other contaminants on the surface of the mushrooms that are difficult to remove, leave the fruits in the water for an hour. Then rinse again. If pickling is done without cooking, then soak the mushrooms for 6-8 hours. At the same time, drain the water every hour and replace it with new one.

Pickle small fruits whole. And divide large ones into several parts. This way they will be better saturated with brine and gain the desired taste.

In order for the snack to be stored for a long time, acid is added. Try pickled milk mushrooms for the winter with vinegar; the mushrooms will definitely not spoil.

Rules for storing the finished product

Even if the canned food has already been put away for the winter, check the condition of the cans and lids 10-15 days after they are prepared. Most often you will find that:

• in insufficiently heated or not hermetically sealed jars, yeast or mold fungi can develop;
• Acidic marinades cause tin lids to swell if they come into contact with their unvarnished surfaces.

In both cases, such preparations are unsuitable for food. But if the recipes and technology of the preservation process were carefully followed, pickled milk mushrooms do not spoil for a long time - from one to three years, subject to storage conditions. The best place to store them is in the basement or other cool, dark place, such as the vegetable section of your home refrigerator. It is recommended to store opened jars for no more than a week and, of course, in the refrigerator.

Knowing how to pickle milk mushrooms and properly store preparations from them, you can always provide your favorite dishes from these wonderful mushrooms on your table.

Salted milk mushrooms in hot brine

Products for preparing snacks:

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

Prepare the mushrooms by soaking them well in water. We cut off only the caps from the legs that will be suitable for the recipe. Peel and chop the horseradish and garlic. At this time, boil water, add salt and dill to it, then lower the milk mushrooms into the brine and cook for half an hour, skimming off the foam regularly.

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

Universal marinade recipes for wild mushrooms

These recipes are equally suitable for all the mushrooms listed above. Using any type, you are guaranteed to get a delicious snack.

Recipe with 9% vinegar

Spices are designed for 1 liter of water, so increase the amount of all components in proportion to the volume of the marinade.

Ingredients:

• 5 tbsp. spoons 9% vinegar;
• 2-3 cloves of garlic;
• 2.5 tbsp. spoons of sugar;
• 2.5 tbsp. spoons of salt;
• 8 black peppercorns;
• 2-3 pcs. carnations;
• 3-4 bay leaves.

Preparation:

1. Cut the prepared forest mushrooms into small pieces.
2. Boil water in a saucepan and add salt.
3. Add the chopped mushrooms, bring to a boil and simmer for 15-20 minutes over low heat, skimming off foam regularly.
4. Strain the mushrooms and transfer to another pan, completely covering them with water.
5. Then pour this water into a measuring jug (or other container whose volume you know) to determine the number of liters. Add all spices in proportion to volume, except garlic and vinegar.
6. Bring to a boil and cook the marinade for 5 minutes over medium heat.
7. Add the peeled garlic, cut into several pieces, and mushrooms and cook over low heat for another 10 minutes.
8. Add vinegar, stir the mixture and, without cooling, place in prepared jars. 9. Roll up the lids, turn the jars upside down, and leave until completely cool. You can cover it with a blanket.
9. Store the product in the refrigerator or any other cool place.

Marinated mushrooms with onions

Ingredients:

• 1 kg of fresh wild mushrooms;
• 3 onions;
• 2 cloves of garlic;
• 5 bay leaves;
• 2 tbsp. spoons of vinegar (6%);
• 8-10 peas of allspice;
• black pepper, sugar and salt - to taste.

Preparation:

1. Cut the prepared caps and legs into small equal parts.
2. Fill the mushrooms completely with water, cook over medium heat for about 5 minutes and drain them in a colander.
3. Cover the mushrooms again with clean water and bring to a boil.
4. Add spices, cook the resulting mixture over low heat for about 25 minutes.
5. Cut the onion into medium-sized cubes and fry it in vegetable oil.
6. Add onion, garlic, sugar, vinegar to the mushrooms.
7. Leave the mixture to sit a little at room temperature, after which you can start rolling.

Fragrant mushrooms

Ingredients:

• 1 kg of fresh mushrooms;
• 500 ml water;
• 3 pcs. carnations;
• 30 gr. salt;
• 1/3 tbsp. spoons of cinnamon;
• 2 bay leaves;
• 1 teaspoon of vinegar essence (70%);
• 3 bunches of star anise;
• 4 peas of allspice.

Preparation:

1. Boil water, add salt, spices and spices.
2. Stir and add mushrooms. Boil for 15 -20 minutes over low heat.
3. Drain the mushrooms in a colander, draining the marinade into a separate container.
4. Add vinegar to the broth.
5. Place the mushrooms in sterilized jars, pour hot marinade, and roll up the lids.

Recipe with a twist

Ingredients:

• 1 kg of forest mushrooms;
• 250 ml vegetable oil;
• 1 teaspoon coriander;
• 100 ml rice vinegar (can be replaced with table vinegar, 70 ml);
• 1 teaspoon black pepper;
• 2 tbsp. spoons of sugar;
• ½ teaspoon turmeric;
• ½ – 1 teaspoon red pepper (depending on taste);
• 1 tbsp. spoon of salt;
• 4 bay leaves.

Preparation:

1. Boil 2 liters of water with bay leaf.
2. Add the prepared mushrooms, cook for 10 minutes over medium heat, skimming off the foam with a slotted spoon.
3. Drain the marinade into a separate container, remove the bay leaves. Add the remaining ingredients - sugar, salt and vinegar, mix thoroughly.
4. Place the mushrooms in a large bowl and sprinkle the pepper, coriander and turmeric on top.
5. Heat vegetable oil in a saucepan, add to mushrooms, mix well.
6. Pour the hot marinade over the mushrooms. Place the workpiece in sterile jars, roll it up, cool, turning it upside down.

A simple recipe for pickled milk mushrooms

Compound:

• milk mushrooms (already peeled and cut) – 1 kg;
• water – 2 l;
• salt – 50 g;
• sugar – 40 g;
• table vinegar (9 percent) – 120 ml.

Cooking method:

• Prepare the milk mushrooms by soaking them well, and the jars by sterilizing them in the oven or steaming.
• In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, you need to carefully remove the foam that will form on the surface.
• Drain the mushrooms in a colander and rinse them with plenty of water.
• Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Place the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
• Place the milk mushrooms, pour boiling marinade over them, into jars, roll up the jars.
• The mushrooms should cool in a warm place, and it is better to place the jars with the lids down. They will marinate for another 5 days, after which they can be put away in the pantry for the winter.

To marinate milk mushrooms according to this recipe, no spices are needed, but the marinade turns out tasty thanks to the balanced combination of salt, sugar, and acetic acid.

How long to soak

Is it necessary to soak milk mushrooms and how long before salting or marinating them? Let’s look at them step by step and find out how to do this. All milk mushrooms need to be soaked to remove bitterness. Experienced mushroom pickers know how to properly soak milk mushrooms before cold pickling so that they are crispy, aromatic and tasty:

• for soaking they use plastic or enamel dishes;
• at the first stage of preparation, the harvest collected in the forest is placed in a bucket or pan, simply filled with running water and soaked for 30 minutes, so that forest debris can be easily cleaned off;
• when cleaning the caps and stems, use a toothbrush and a knife, select strong, good mushrooms without worms and wormholes;
• the processed and cleaned fruiting bodies are thoroughly washed and filled with cold water so that it wets them completely;
• white milk mushroom (also called soaked royal milk) is enough to soak for 10 hours, often changing old water to fresh;
• black ones are soaked for at least 3-5 days, every 3-4 hours, draining the water;
• other types are soaked for 3-4 days, depending on the type of mushroom.

The prepared milk mushrooms are ready for the next stage of preparation. When preparing milk mushrooms in a hot marinade, they do not need to be soaked for a long time; their preliminary preparation requires less time than with the cold method without boiling the mushrooms before marinating.

Hot method

The peculiarity of the hot method is that the marinade is poured into the mushroom preparation immediately after boiling, without cooling. You can prepare milk mushrooms in this version according to any recipe listed above. The main thing is to boil the brine before pouring.

Hot sealed mushrooms are stored for a long time

If you like to prepare for future use, then you should know how to pickle porcini mushrooms for the winter in jars with vinegar. It won’t be difficult for you to prepare this preserved mushroom for the cold season.

Milk mushrooms with brine without vinegar in glass jars for the winter

Milk mushrooms with brine can be prepared according to the recipe given above. Only in this case, the liquid that is released after infusing the mushrooms in salt is poured into an enamel pan for boiling. Fill the jar ¾ of the way with fruits. Fill the rest of the space with boiled marinade. Close the lid. The appetizer is ready, enjoy your meal.

Calorie content per 100 g of product is 25 Kcal.

If you collect different mushrooms, it will be useful to find out exactly how to pickle boletus mushrooms in jars with vinegar. Stick to the recipe, this will give the butter a good taste and preservation.