How to pickle black milk mushrooms: recipes for the winter

Even those who do not have a particular passion for mushroom preparations have definitely heard at least something about salted milk mushrooms. After all, this is a classic of Russian national cuisine. But when pickled, these mushrooms are also quite tasty. In addition, in city apartments it is easier to prepare and store pickled black milk mushrooms than salted ones. Those who like to experiment with preparing mushrooms for the winter will find in the article many interesting recipes for pickling black milk mushrooms or nigella, which will be welcome guests on any table.

How to pickle black milk mushrooms correctly

The most important feature of nigella is that their pulp contains a very caustic and bitter milky juice. Therefore, before any culinary processing, mushrooms must either be soaked in water for quite a long time, or boiled, preferably in two waters. But after these simple procedures, the taste of the finished milk mushroom is so interesting in itself, even without adding spices, that it can also be used to add other mushrooms to dishes to add piquancy and variety.

The marinade itself for black milk mushrooms can have a variety of flavors: spicy, sweet, salty and sour, as well as sweet and sour. Therefore, the appetizer of pickled nigella is truly universal - everyone can find something most suitable to their taste.

Lovers of salty foods should focus on salt and add a little bay leaf.
The combination of sugar, cinnamon and cloves will give the marinade a pleasant sweetish taste.
A sour taste can easily be achieved by adding more vinegar.
Well, lovers of hot and spicy foods should only add more black or red pepper according to the recipe.

Well, what is the first thing that any mushrooms brought from the forest or bought at the market require? – this is the selection of high-quality representatives most suitable for pickling. Small young mushrooms with a cap diameter of no more than 6-8 cm are best suited for these purposes. Larger black milk mushrooms are best left for pickling. Although, of course, it is not prohibited to marinate them, after cutting them into smaller pieces. Milk mushrooms love to grow among fallen leaves, so they are usually densely covered with a variety of forest debris, from which they will have to be cleaned with a brush and sometimes a knife. Wormy and rotten specimens are also removed.

You need to soak nigella for at least 12 hours, and to ensure that the bitterness is removed, it is better that this process lasts up to 2-3 days. When soaking, the water is changed at least 2 times a day, and if the mushrooms are soaked in a warm room, then perhaps even more often.

If there is no time and desire to bother with long soaking, it can be replaced by boiling. To remove bitterness, simply boil the milk mushrooms in salted water for 10 minutes. The water must be drained, and the mushrooms, depending on the recipe, can either be boiled again or immediately cooked in the marinade. There are already many combinations here.

The soaking process is not necessary if the milk mushrooms are to be boiled and pickled hot. But if you want to get especially crispy mushrooms, which are marinated according to the recipe using the so-called cold method, pre-soaking the milk mushrooms is mandatory.

Preparation

The unique aftertaste of black milk pickles haunts many gourmets. People often put off important things and go into the forest in search of the very mushrooms that conquered them. But finding black milk mushrooms is half the battle. It is much more difficult to cook them so that they are crispy, aromatic and tasty. You need to start with the mandatory preparatory activities.

Stages of preparing black milk mushrooms for salting

Firstly, the mushrooms need to be washed thoroughly . Black milk mushrooms usually have a lot of soil on them, which can significantly spoil the taste of pickles if you don’t get rid of it in time.

Primary washing helps remove adhering plant debris, soil and sand from mushrooms.

Secondly, it is advisable to cut large mushrooms into several pieces . Otherwise, even prolonged soaking will not completely remove the bitterness from the nigella. You can only do without cutting with very small mushrooms.

Thirdly, you need to soak the mushrooms in lightly salted water for at least a day . To obtain a rich taste, as well as to eliminate bitter milky juice, experts advise extending the procedure to 3 days. It is important that the container with mushrooms (any container will do, except aluminum and galvanized) is in a cool place. Water must be changed every 6-7 hours.

Classic recipe for pickled black milk mushrooms

Marinating milk mushrooms in the classic way is not at all difficult, and it does not take much time. So that even a novice housewife can easily cope with the process of making pickled black milk mushrooms, below is a step-by-step recipe with pictures.

You will need:

2 kg of milk mushrooms;
2 liters of water;
50 g rock salt;
4 bay leaves;
5 peas each of allspice and black pepper;
5 buds of cloves;
20 ml 70% vinegar essence.

For this recipe, it is not necessary to soak nigella. But if you have time, then you should not ignore this procedure, since the soaking process removes not only the bitterness, but also many other unnecessary compounds that the mushrooms could absorb.

Preparation:

Cleaned milk mushrooms are poured into 1 liter of water with 10 g of salt dissolved in it, brought to a boil and cooked for about 20 minutes, constantly removing the foam that forms on the mushrooms.
Read also: How long to cook fresh honey mushrooms before frying and before freezing
After boiling, the mushrooms are washed and left in a colander so that absolutely all the liquid drains from them.
A marinade is prepared from the second liter of water. After boiling, add the remaining amount of salt, cloves, pepper and bay leaf.
Boil for 5 minutes, add boiled mushrooms and cook for another 15 minutes.
During this time, jars and lids are sterilized.
The essence is poured into the marinade, stirred, the mushrooms are immediately placed in sterile jars and the boiling marinade is poured over the very edge of the jar.
Glass containers are hermetically sealed with sterile lids and left to cool, turning them upside down, under something warm.

You can eat pickled milk mushrooms prepared according to this recipe only after 7-8 days.

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:

Cut the prepared forest mushrooms into small pieces.
Boil water in a saucepan and add salt.
Add the chopped mushrooms, bring to a boil and simmer for 15-20 minutes over low heat, skimming off foam regularly.
Strain the mushrooms and transfer to another pan, completely covering them with water.
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.
Bring to a boil and cook the marinade for 5 minutes over medium heat.
Add the peeled garlic, cut into several pieces, and mushrooms and cook over low heat for another 10 minutes.
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.
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:

Cut the prepared caps and legs into small equal parts.
Fill the mushrooms completely with water, cook over medium heat for about 5 minutes and drain them in a colander.
Cover the mushrooms again with clean water and bring to a boil.
Add spices, cook the resulting mixture over low heat for about 25 minutes.
Cut the onion into medium-sized cubes and fry it in vegetable oil.
Add onion, garlic, sugar, vinegar to the mushrooms.
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:

Boil water, add salt, spices and spices.
Stir and add mushrooms. Boil for 15 -20 minutes over low heat.
Drain the mushrooms in a colander, draining the marinade into a separate container.
Add vinegar to the broth.
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:

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

Recipe for the winter without sterilization

Ingredients:

1 kg of mushrooms;
500 ml water (for marinade);
2 teaspoons vinegar (9%);
1.5 teaspoons salt;
4 bay leaves; • 2 teaspoons of citric acid; • 1 teaspoon of sugar. • 2-3 teaspoons of mustard seeds; • fresh dill – several sprigs.

Preparation:

Pour cold water over peeled and chopped mushrooms and let boil for 5 minutes. Drain the water, pour in new water and boil for another 15-20 minutes.
Boil water for the marinade, add sugar, bay leaf, citric acid, salt, mustard seeds and add vinegar at the very end.
Place the mushrooms in sterilized jars, adding fresh dill.
Pour the marinade into jars and roll up.

This snack should be stored in the refrigerator.

Black milk mushrooms marinated with carrots and onions

Using the following representatives of the vegetable kingdom, you can create not only tasty, but also satisfying pickled milk mushrooms:

2 pcs. onions;
1 medium sized carrot;
1 kg of milk mushrooms;
2 cups of water for cooking and the same amount for making the marinade;
20 ml of vinegar essence;
7 clove buds;
12 black peppercorns;
5 bay leaves;
15 g sugar;
60 g salt.

Preparation is very similar to the classic recipe:

The mushrooms are cleaned and boiled in salted water for 10-15 minutes.
Peel the carrots and grate them on a fine grater.
The onion is chopped into rings with a knife.
A marinade is prepared from all the remaining ingredients, to which carrots and onions are added after boiling water.
Then add the boiled milk mushrooms and boil for the same amount of time as they were boiled.
At the end, vinegar essence is added.
Place the pickled mushrooms in sterile jars and seal.

How to marinate black milk mushrooms with mustard seeds and cloves

And adding mustard seeds to the classic recipe for pickling milk mushrooms will give the preparation a spicy and very pleasant taste. In addition, mustard seeds will ensure the preservation of pickled milk mushrooms for a longer period.

The ingredients used in this recipe for 1 kg of mushrooms are as follows:

1 liter of water;
50 g sugar;
15 ml of vinegar essence (70%);
40 g salt;
100 ml vegetable oil;
2 cloves of garlic;
1 tsp. mustard seeds;
2 peas each of black and allspice;
Bay leaf.

Hot marinating of black milk mushrooms

The hot method of making pickled black milk mushrooms received its name due to the fact that the mushrooms according to the recipe are boiled in the marinade for quite a long time.

Since it is not customary to boil mushrooms before such pickling, soaking according to this recipe is simply necessary to remove bitterness.

For 1 kg of fresh peeled milk mushrooms you can take:

1.5 tbsp. l. salt;
1 tbsp. l. Sahara;
0.5 cups vinegar;
allspice and bay leaf - to taste.

Preparation:

Sort out the nigella, peel and soak for at least 12 hours.
Change the water regularly, and rinse the mushrooms themselves under running water when changing water. Important! After the water stops turning black, the milk mushrooms can be considered ready for further processing.
Prepare the marinade by adding sugar, salt, spices and half of the vinegar according to the recipe to boiling water.
Place the soaked and thoroughly washed mushrooms into the marinade.
During the cooking process, it is necessary to remove any foam that appears.
Cook the mushrooms in the marinade for half an hour until they completely sink to the bottom.
At the very end of cooking, add the remaining vinegar to the pan.
Nigella are placed in jars, covered with metal lids and set to sterilize. Half-liter jars require 20 minutes of sterilization, liter jars - 30 minutes.
You can simply cover the jars with pickled milk mushrooms with plastic lids and do without sterilization, but in this case they should only be stored in the refrigerator.

We collect

Nigella belongs to the family Russulaceae , genus Milky . These mushrooms are found in birch, mixed forests, spruce forests and parks from July to October. Usually nigella grow in nests. What a pleasure it is to pick these mushrooms when they “gone”! Sometimes you even have to move on all fours, picking out the lumps of earth with a stick or finger. This is exactly how tiny, newly born young mushrooms are found. In salted form they have no equal. In some places, the black mushroom grows so readily that the mushrooms literally crawl on top of each other. Nigella has a cap 5 - 15 cm. Sometimes in old mushrooms it grows to 20 cm or more. But they are usually wormy. The cap of young nigella is convex, strong, and as it grows it takes on a funnel-shaped shape. The skin is chestnut-colored with a brownish tint and sometimes has faint concentric circles or black spots with a greenish tint. After cooking and salting, it becomes wine-cherry color. In cloudy rainy weather, droplets of moisture are visible on the cap. The plates of young fungi are creamy, then they turn brown and acquire a greenish tint. The pulp is white, turning grayish-brown when cut. Milkworms secrete milky juice when they break. In nigella it is white and caustic. The strong, stocky leg of the black milk mushroom is dense, up to 6 cm high, up to 3 cm thick. In old black milk mushrooms it is hollow. And how fragrant are nigellas! Especially in pickling. These crispy mushrooms can be unmistakably identified by their special smell and “vigorous” taste. Nigella is classified as a mushroom of the third (according to some sources, fourth) category. It is salted after preliminary soaking.

How to pickle black milk mushrooms with garlic and dill for the winter

This recipe for making pickled black milk mushrooms may cause some people to be wildly delighted, but others may not like it at all. Therefore, for the first time you should not prepare too much of this preparation. The recipe with garlic sauce is sometimes also called pickled milk mushrooms in Polish.

You will need:

2 kg of milk mushrooms;
3 liters of water;
30 g sugar;
60 g salt;
1 bay leaf;
20 cloves of garlic;
60 ml 9% table vinegar;
2 leaves each of cherry and black currant;
3 buds of cloves and the same amount of allspice.

Preparation:

Fresh peeled milk mushrooms are boiled for 12-15 minutes in 2 liters of water with the addition of 2 teaspoons of sugar.
Comment! Don’t forget to skim off the foam when boiling milk mushrooms.
Prepare a brine from a liter of water with the addition of sugar, salt, and all the spices listed in the recipe.
After boiling, add whole cloves of garlic and boiled and washed mushrooms to the brine.
simmer over moderate heat for 20 minutes.
When hot, put into sterile liter jars, fill with boiling brine, and add 30 ml of vinegar to each jar.
The containers are immediately sealed hermetically.

False doubles

Among the milk mushrooms there are also those representatives who belong to the category of false ones. This happened for several reasons. Such mushrooms are inedible, poisonous, or acquire unpleasant properties after cooking.

These mushrooms include pepper milk mushrooms, camphor mushrooms, and parchment milk mushrooms.

However, it is the camphor mushroom that has the external properties of the black milk mushroom. It received this name due to its smell, which is very similar to the corresponding oil. Its smell can be clearly felt throughout the forest.

The main danger of this forest dweller is that it does not have the most attractive composition. It manages to accumulate a huge amount of muscarinic substances, which, when they enter the esophagus, cause hallucinations and even poisoning.

The cap of this mushroom most often has a light brown tint, but out of ignorance, many mushroom pickers mistake it for an olive color, as a result of which they put it in their window.

Also confusing is the flat cap with a slightly depressed central part.

It is quite easy to understand that this is a false mushroom. To do this, you need to cut it in half and look at the pulp. Unlike the black milk mushroom, the camphor mushroom has a reddish flesh, which should immediately alert you to the discrepancy.

A simple recipe for black milk mushrooms marinated with spices

According to this recipe, you can prepare pickled milk mushrooms very easily and, most importantly, quickly. Not counting soaking, the whole process will take no more than half an hour.

You will need:

1 kg of milk mushrooms;
2 glasses of water;
30 ml vinegar essence;
10 g salt;
3 bay leaves;
12-15 peas of black pepper and the same amount of allspice;
3-4 buds of cloves.

Manufacturing:

After cleaning and discarding substandard specimens, nigella brought from the forest are soaked in cold water for 24 hours, changing the water 2-3 times with fresh water during this time.
After soaking, the mushrooms are washed and boiled in slightly salted water for 5 minutes, after which they are removed to a sieve to drain the water.
Salt, spices and vinegar are added to the water, brought to a boil and boiled milk mushrooms are placed there, boiled the same amount and placed in sterile jars.

It is better to cover mushrooms prepared according to this recipe with plastic lids and store them in the refrigerator.

Edibility

Black milk mushroom or, as it is also called, “blackie” belongs to edible or to the category of conditionally edible mushrooms (third category). For the most part, it is used together with spices, after pre-soaking and boiling. In order to protect yourself as much as possible when consuming this mushroom, you need to soak it in cold water or saline solution for 3 days. The cooking time will be from 20 to 30 minutes.

Sometimes it can even be used fresh when preparing main courses. If the mushroom is well cooked, it changes color from olive to white or red. Less often burgundy. To protect yourself and your loved ones, as well as to be sure that black milk mushrooms are edible, it is recommended to collect only young mushrooms. This can be understood by the presence of edges turned inward, a relatively light-colored cap and light-colored plates.

In a number of European countries and the USA, the mushroom is considered inedible, and in some cases even poisonous.

Recipe for cold-marinated black milk mushrooms for the winter

This method is called cold not because the milk mushrooms do not undergo heat treatment. Usually they are boiled anyway before marinating. But the marinade is really cooled before pouring.

For cold marinating recipe you will need:

800 g of mushrooms, boiled with 70 g of salt in 950 ml of water;
850 ml water for marinade;
25 g salt;
1 g cinnamon;
1 g citric acid;
30 g sugar;
150 ml vinegar 9%;
6 peas each of allspice and black pepper;
4 buds of cloves;

Manufacturing principle:

Prepare a marinade from water and all other ingredients (except mushrooms), let it boil for 5 minutes and cool.
Peeled and selected nigella are boiled for 12 minutes.
Then cool on a sieve to allow all the water to drain.
Place into jars.
Pour in the chilled marinade so that the mushrooms are completely covered with it, and cover with plastic lids.
The mushrooms will be pickled only a month after production, and only then can they be tasted.
Store in a cool place, at a temperature not exceeding + 10 °C.

Recipe for crispy pickled black milk mushrooms for the winter

Cold-cooked milk mushrooms are usually firm and crispy. But there is another recipe according to which mushrooms turn out to be very appetizing and attractive externally and internally.

The ingredients can be used from almost any recipe described above, for example, from the previous one. The main thing is the method of preparation.

In order not to subject the nigella to cooking, they are carefully soaked for 2-3 days, constantly changing the water at least 2 times a day.
On the third day, the mushrooms are washed again in cold water and left in a colander to drain.
At this time, prepare a marinade from water, spices, salt and vinegar.
Boil it for 5 minutes.
The soaked mushrooms are placed in sterile jars, poured with boiling marinade, covered with nylon lids and left to cool.
Store pickled milk mushrooms in the refrigerator.

Preparing the main ingredient

Marinating and salting pigs can be done in different ways. Previously, they were prepared in a simple classical way. Today, this is a whole culinary ritual that includes the use of various ingredients that add piquancy.

Only the preparation process does not change. Even in the forest, it is necessary to clear the caps and stems of leaves and grass and only then put them in the basket. Place with the caps facing up to prevent debris from getting between the plates.

After arriving home, you immediately need to sort them and remove minor contaminants again. Trim off damaged and wormy parts. Soak in cold salted water and leave for two hours. The soaking time depends on the recipe that will be used.

Readiness for subsequent processing can be seen by the color of the mushrooms; they should darken.

Small, young pigs are ideal for pickling, because they are strong and do not fall apart during the cooking process.

A container of any size is suitable for pickling, the main thing is that it is covered with enamel or made of glass. The use of clay containers is contraindicated.

How to pickle black milk mushrooms in jars

Actually, the previous recipe described one of the methods by which the process of pickling milk mushrooms occurs directly in glass jars.

There is another similar recipe. Any ingredients for the marinade can be used, depending on the taste preferences of the housewife. And the manufacturing method is as follows:

The soaked mushrooms are boiled in salted water for a quarter of an hour.
Then the same amount is boiled in a marinade consisting of water, salt, sugar and vinegar.
The necessary spices (pepper, bay leaf and others) are placed at the bottom of glass containers heated in the oven.
Mushrooms are distributed on top and poured with boiling marinade.
The jars can be closed with screw caps or tightened using a seaming machine.

Black milk mushrooms marinated in tomato sauce

Of all the recipes for making pickled black milk mushrooms for the winter, this one is the most original. You can use it to create a delicious vegetable salad, in which milk mushrooms will play one of the main roles.

You will need:

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

Preparation:

Boil nigella in water with added salt until they sink to the bottom of the pan.
Peel the tomatoes by first scalding them with boiling water and then dipping them in cold water.
The onion is peeled and cut into half rings.
Pour oil into a thick-bottomed pan, add milk mushrooms and fry them for 10 minutes.
In a separate frying pan, fry the onion until golden brown and add it to the mushrooms.
Then tomatoes cut into small pieces are fried there until they turn into puree.
Tomatoes are also added to the pan with mushrooms and onions, add salt and vinegar and simmer over low heat for about half an hour, stirring slightly.
Attention! Instead of tomatoes, you can add ready-made tomato paste (100 g), diluted with water.
The hot salad is transferred to sterile jars, immediately rolled up and placed to cool slowly under a blanket.