Pickled milk mushrooms for the winter - 10 cooking recipes with step-by-step photos

Author: Miralanim

09 September 2022 10:06

Community: Cooking Recipes

Tags: video mushrooms milk mushrooms pickling kitchen useful recipes photos

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Below you will find several recipes for preparing these mushrooms both cold and hot.

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Salted milk mushrooms have always occupied a place of honor on the tables of our ancestors. Most often they were served in their pure form as an appetizer, but they could also be found in other dishes as an addition. But in Europe it is not deservedly considered inedible and it is practically impossible to find it on the counter or on the table. Perhaps you have already tried to prepare these mushrooms for the winter yourself and perhaps also encountered such a problem as a slight bitterness. To avoid this, the collected mushrooms need to be soaked well in water before starting cooking. The bitterness is contained in their juice or, popularly, in the milk that appears on the cut of the mushroom. There is much less milk in white milk mushrooms than in black milk mushrooms, which means that dark milk mushrooms need to be soaked much longer. But don’t let this fact scare you, if you follow our instructions you will definitely succeed and when you open a jar in winter you can only get positive emotions.

Marinated milk mushrooms with 9% vinegar

Delicious crispy milk mushrooms can be easily prepared in jars using vinegar. A homemade mushroom appetizer can be stored for a long time in a cool room and will delight your family at any time.

Cooking time: 3 hours

Cooking time: 30 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Bay leaf – 2 pcs.
Black peppercorns – 4 pcs.
Salt – 2 tsp.
Vinegar 9% – 1 tbsp.

Cooking process:

Step 1. Clean the milk mushrooms, cut off the excess, wash and soak in cold water for 1-2 hours.

Step 2. Drain the dirty water, pour one and a half liters of clean water into the mushrooms, add salt and bring to a boil. Cook for 30 minutes over moderate heat. Towards the end of cooking, add bay leaves, peppercorns and vinegar.

Step 3. Stir the contents of the pan and pour into clean jars up to the neck. Close with scalded lids, cool and take away for long-term storage. Ready!

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Preparation

White milk mushrooms are capricious mushrooms, so you will have to tinker a little with their preparation. Before cooking (for hot pickling), milk mushrooms are soaked for 1-3 hours in cold, lightly salted water. Mushrooms that will be salted cold must be soaked for three days, changing the water at least every 12 hours.

After soaking, rinse the milk mushrooms well under running water using a clean brush. Now you can start salting.

For hot pickling, milk mushrooms are soaked for 1-3 hours, for cold pickling – 3 days, for “dry” pickling they are not soaked at all.

Pickled milk mushrooms without vinegar for the winter

Marinating milk mushrooms without vinegar makes them more delicate in taste. After opening the jar, the mushrooms are immediately ready to serve without rinsing under water or other manipulations. Try a simple recipe for a delicious winter snack.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 3 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Black peppercorns – 4 pcs.
Salt – 3 tsp.
Sugar – 2 tsp.
Citric acid – 2 tsp.

Cooking process:

Step 1. We sort out the milk mushrooms. Next, you can soak the mushrooms in cold water or simply rinse them for a long time and thoroughly if you want to save time.

Step 2. Fill the mushrooms with water, add black peppercorns and boil after boiling for 20-30 minutes.

Step 3. Separately boil one and a half liters of water with salt and sugar. After boiling begins, add citric acid. Stir and remove from the stove.

Step 4. Place the mushrooms in clean, sterilized jars, fill them with marinade and close with nylon lids. Let the pieces cool and take them away for storage. Ready!

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Crispy marinated milk mushrooms without sterilization for the winter

Winter preparations from milk mushrooms always turn out crispy and appetizing. And those who don’t like to spend a long time fiddling with seaming will definitely like the recipe for preparing popular mushrooms without sterilization.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Black peppercorns – 6 pcs.
Cloves – 6 pcs.
Garlic – 6 cloves.
Bay leaf – 1 pc.
Salt – 3 tsp.
Sugar – 1 tsp.
Vinegar – 2 tsp.

Cooking process:

Step 1. Carefully sort the milk mushrooms, soak them in ice water, rinse them and let them dry.

Step 2. Peel the garlic cloves. Prepare the rest of the spices.

Step 3. Fill the mushrooms with water and bring to a boil, then cook for 30 minutes over medium heat.

Step 4. In 1.5 liters of cold water, dilute salt, sugar, add pepper, cloves and bay leaf. Bring to a boil and turn off the finished marinade.

Step 5. Place boiled mushrooms in clean scalded jars, immediately pour boiling marinade over them, add vinegar and close. Let the pieces cool and you can put them into storage!

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Hot marinated milk mushrooms

Harvesting mushrooms for the winter using the hot method is a simple and quite popular procedure. Try marinating crispy and flavorful milk mushrooms this way. The result will pleasantly surprise you!

Cooking time: 50 minutes

Cooking time: 25 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Black peppercorns – 4 pcs.
Greens - to taste.
Salt – 2 tbsp.
Vinegar – 2 tsp.

Cooking process:

Step 1. We sort out the mushrooms, soak them in water and clean them from dirt. It is convenient to use a small brush.

Step 2. Let the mushrooms dry; large ones can be cut into small pieces.

Step 3. Fill the prepared milk mushrooms with water, add salt, pepper, mix and place on the stove. Cook for 25 minutes after boiling.

Step 4. Drain the water from the boiled milk mushrooms using a colander.

Step 5. First put the milk mushrooms into clean scalded jars. We alternate them with pieces of greenery.

Step 6. Fill the contents with the marinade formed during cooking, add vinegar.

Step 7. The aromatic milk mushrooms are ready using the hot method. You can send it for storage!

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Pickled white milk mushrooms

White milk mushrooms stand out noticeably among their relatives. Homemade preparations from them can be considered real mushroom delicacies. But, despite this, the snack is quite simple in its execution, and it is easy to prepare for long-term storage.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 5 cans

Ingredients:

White milk mushrooms – 2 kg.
Water – 1 l.
Garlic – 3 cloves.
Bay leaf – 5 pcs.
Cloves – 2 pcs.
Black peppercorns – 6 pcs.
Salt – 2 tbsp.
Sugar – 1 tbsp.
Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. We sort out the porcini mushrooms and wash them thoroughly. It is not necessary to soak this type of milk mushrooms.

Step 2. Fill the mushrooms tightly with water and boil for 20-25 minutes.

Step 3. Heat a liter of water with salt, sugar and spices. Bring to a boil.

Step 4. Sterilize the jars and lids. Place peeled garlic cloves and bay leaves to taste on the bottom of the dish.

Step 5. Drain the water from the boiled mushrooms. Place the milk mushrooms themselves in jars up to the neck.

Step 6. Fill the workpiece with marinade. Distribute the vinegar evenly among the jars and close them with lids. Ready!

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Other recipes

Instant cooking

Wonderful crispy milk mushrooms are obtained in a quick cooking process. Wash the mushrooms, soak them, boil them and add all the spices and herbs for the marinade to the same water. Then we put it in jars and roll it up. Quick mushrooms do not promise to last us long, and we are not going to store them for a long time, we will eat them quickly, because they are so tasty!

With spices and oil

If you follow the rules for adding spices, the result is simply delicious. Red pepper, cinnamon and dill seeds are added to the usual marinade mixture. Fill the finished jar with hot vegetable oil before closing. We store the snack under nylon covers in a cool place. I love this marinating option more than others, because I like everything hot and spicy. And yes - don't forget to add more garlic!

Black

Be sure to soak the black milk mushrooms, constantly changing the water, then boil and rinse. Then cook in the marinade and distribute into jars. Be sure to put more garlic and currant and cherry leaves in them for strength. A jar of black beauties looks exclusive and beckons them to try it sooner rather than later. They go well with various side dishes and will decorate the holiday table.

Fried pickled milk mushrooms

Preparing fried marinated milk mushrooms is quite simple. First, as usual, soak or boil the mushrooms for 15-20 minutes, then fry in vegetable oil for 20 minutes, adding all the herbs and spices for the marinade. Place the mushrooms in jars and pour in the oil marinade from the frying pan in which they were fried. It is better to cover such a snack with nylon lids and store it in the refrigerator or cellar. The taste of fried pickled milk mushrooms is something! Be sure to prepare this option, you will like it.

In tomato

Covering a few jars of pickled milk mushrooms in tomato is simply a must for a good housewife, so that she can look at the shelf with winter preparations with a sense of accomplishment. Mushrooms in tomato sauce are not only tasty, but also very beautiful! They are not at all difficult to prepare. Tomato paste or rolled tomatoes are added to the marinade itself - the rest follows the usual recipe for pickling mushrooms. I love this recipe. I love the sourness of tomatoes, and a beautiful red appetizer will always decorate any table.

Pickled black milk mushrooms

Dense and crispy black milk mushrooms are an original appetizer for your table. Pickled mushrooms are aromatic and have a pleasant slight bitterness. Fans of savory snacks will appreciate it!

Cooking time: 8 hours

Cooking time: 40 minutes

Servings – 3 cans

Ingredients:

Black milk mushrooms – 1.5 kg.
Salt – 2 tsp.
Black peppercorns – 6 pcs.
Garlic – 2 cloves.
Greens - to taste.
Vinegar – 2 tbsp.

Cooking process:

Step 1. We sort out the black milk mushrooms and begin the long process of soaking. Fill the mushrooms with water for two hours three times. If it is possible to increase the time, then do so.

Step 2. Bring the soaked milk mushrooms to a boil twice, then cut into pieces that are more convenient for rolling. We cut off as much of the leg as possible. Place the mushrooms directly into the jars.

Step 3. Add herbs, garlic and pepper to the mushrooms.

Step 4. Fill the workpiece with salt and pour in vinegar. Then pour boiling water to the edges of the jars.

Step 5. Cover the winter snack with lids and let it cool completely. Ready!

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Benefits for the body

Pickled milk mushrooms are highly valued in cooking not only for their taste:

they are low in calories, but still contain a lot of protein, so if you are losing weight, milk mushrooms will help you;
help reduce hunger, speed up metabolism and preserve muscle mass;
contain a large amount of vitamins, amino acids, sodium, potassium, calcium, magnesium, ascorbic acid, polysaccharides and dietary fiber;
prevent the development of anemia;
normalize intestinal motility due to the high fiber content;
improve the functioning of the muscular and nervous system due to the high content of B vitamins;
useful for kidney stones, liver and gallbladder diseases, because they have a diuretic and choleretic effect;
strengthen the immune system, blood vessels, improve heart function;
have an anti-inflammatory effect;
improve skin condition and strengthen hair.

All the benefits of pickled milk mushrooms are revealed only when we eat them in moderation. If you eat them without restriction, then you won’t end up in trouble, so use them just a little bit for:

stomach ulcer;
pregnancy and lactation;
individual intolerance.

In order not to expose yourself to danger at the dinner table, but still eat wonderful milk mushrooms, you need to know well how to prepare them, read about this in our “Food” section.

Marinated milk mushrooms with onions

Pickled milk mushrooms for the winter will turn out even more appetizing and aromatic with the addition of onions. The perfect combination of the two ingredients will easily transform into your favorite homemade mushroom appetizer.

Cooking time: 4 hours

Cooking time: 40 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1 l.
Onions – 1 pc.
Salt – 2 tsp.
Black peppercorns – 6 pcs.
Cloves – 2 pcs.
Vinegar – 2 tbsp.

Cooking process:

Step 1. Carefully sort and wash the breasts. Soak in water for 2-4 hours.

Step 2. Change the water for the mushrooms and boil them for 20 minutes over medium heat. Change the water again and repeat the procedure.

Step 3. Cut the onion into thin rings.

Step 4. Boil the marinade in a separate pan. Mix salt, pepper and cloves in a liter of water. Bring to a boil.

Step 5. Place milk mushrooms in sterilized jars, alternating them with onions. Pour boiling marinade, vinegar and cover with lids. The fragrant preparation is ready!

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Pickled milk mushrooms without soaking for the winter

Milk mushrooms without soaking are a simple and convenient way to prepare wild mushrooms for the winter. The product will retain all its bright taste and will certainly diversify the menu at the family table.

Cooking time: 1 hour 10 minutes

Cooking time: 40 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1.5 kg.
Salt – 2 tsp.
Black peppercorns – 6 pcs.
Cloves – 2 pcs.
Vinegar – 2 tbsp.

Cooking process:

Step 1. We sort out the milk mushrooms, wash them thoroughly and cut them. No need to soak. This will preserve the original bitter taste of the mushrooms and significantly save time.

Step 2. Boil the mushrooms in plenty of water. Then we drain this water.

Step 3. Fill the milk mushrooms again with water, but add salt and spices. Cook for 40 minutes over low heat. A couple of minutes before removing from the stove, add vinegar and stir.

Step 4. Wash and boil the jars. Pour hot milk mushrooms in the marinade into them. Cover with lids and store. Ready!

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For pickling in jars

How to cook

Before putting the mushrooms in the jar, add a layer of salt to the bottom. Top with blackcurrant, cherry and oak leaves, horseradish leaves and root and dill stems to give the mushrooms the best flavor and aroma.
Cut off the stems of the mushrooms at a distance of 0.5 cm from the cap. Mushrooms should be placed tightly in layers 6–10 cm thick.
Sprinkle each layer with salt and spices (bay leaf, pepper, garlic). Take 35–50 grams of salt per kilogram of fresh mushrooms or, according to the old rules, one and a half to two glasses of salt per bucket of mushrooms.
Cover the milk mushrooms with a layer of currant, horseradish, cherry, and dill leaves to protect them from mold that may appear on the surface of the brine.
Then cover the mushrooms with a wooden disk, place some weight on it and cover the container with a clean cloth.
The marinade for milk mushrooms in jars should completely cover the mushrooms. If there is too little brine or it has leaked out for some reason, pour a 10% salt solution of boiled water over the mushrooms.
If mold appears, remove it from the walls of the container with a clean cloth soaked in a solution of salt or vinegar, and wash the wooden disk and the bend with it.