How to prepare a delicious marinade for milk mushrooms for the winter: 12 best cooking recipes

Milk mushrooms for the winter turn out crispy and tasty, you just have to make an effort to prepare a delicious marinade for them. A recipe for marinade for milk mushrooms for 1 liter of water will help you quickly and easily prepare delicious preserved mushrooms in jars for the winter.

You can buy pickled milk mushrooms in stores or make your own at home. To prepare milk mushrooms, you need to buy or collect them in the forest in the summer, so that in winter you will have a valuable delicacy that is not inferior in taste and quality to store-bought mushrooms.

How to properly prepare milk mushrooms for pickling

Regardless of the pickling recipe, the mushrooms must first be prepared. Since all milk mushrooms are conditionally edible and contain a relatively small amount of bitter components, you must first take a few simple measures:

After collecting mushrooms, remove mushrooms that are too large, cracked or dry, or wormy. If there are worms only on the edge of the cap or stem, they can be cut off and the rest of the pulp used. Old mushrooms that are badly cracked, have large fruiting bodies or even discolored should be removed, as they are not very tasty and can spoil the taste of the marinade.
Then shake off the mushrooms, and if the soil on the caps is dry, you can clean them with a soft toothbrush.
Rinse the milk mushrooms under running water.
Now comes the most important stage, which completely solves the problem of bitterness. Place the mushrooms in a bowl of cold water, lightly salt it: a teaspoon per liter. Soaking lasts quite a long time - for 2 days. Of course, during this time the water must be changed at least 4 times.
Then rinse the mushrooms again in plenty of cold water to remove all the salt. Cut into large or small pieces, depending on the recipe.

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

Preliminary preparation

When making preparations of milk mushrooms for the winter, pickling or pickling them, it is worth remembering that the main stage is the preliminary preparation of the mushrooms. So the basis for salting or pickling milk mushrooms for the winter is their preliminary, long-term soaking, which can last up to 3 days. This is primarily due to the presence of bitterness. Housewives who once stored milk mushrooms for the winter claim that if they are soaked incorrectly, the mushrooms will become bitter, which means they cannot be eaten. No matter how much you cook them, you won’t be able to get rid of the bitterness without first soaking them.

The bitterness of milk mushrooms is the secreted juice, which we can see when cutting the mushroom. This juice is lactic acid, which spoils the taste of any dish if it gets into the dish. Its main feature is considered to be not only a very bitter taste, but also the fact that it cannot be interrupted by anything. If lactic acid gets into the canned food, even before tasting you can see that the product is spoiled:

The mushroom marinade will become cloudy;
The color of the mushrooms will begin to change;
Gradually the entire marinade will turn white.

To prevent food spoilage, you should strictly adhere to technology, and also take into account some features that we will learn about later.

Marinade for white milk mushrooms

Ingredients:

allspice – 15 peppercorns;
small onions – 10 pcs.;
30% acetic acid – 70 g;
water – 2 glasses;

cloves – 2 pcs.;
bay leaf – 2 pcs.;
salt – 1 tbsp. l;
sugar – 1 tbsp. l.

Preparation

Cook the marinade with spices and onions - add vinegar last.
Pour it over the mushrooms and simmer for another 5 minutes.
Place the hot mushrooms and onions in jars and continue boiling the marinade for greater strength. Then pour boiling liquid over the mushrooms and close the jars.

Salting milk mushrooms hot under pressure in a pan

A very successful way to pickle milk mushrooms using a hot method in a pan under pressure. These mushrooms are very tasty, and they can also be pickled, fried and stewed. Be sure to try this recipe, I’m sure many will like it.

Necessary:

Milk mushrooms - 4 kg
Rock salt - 8 tbsp. lie
Water - 1 l.
Vegetable oil - 100 ml.
Dill – 5 umbrellas with branches
Cloves - 2 pcs.
Allspice peas - 7 pcs.
Black peppercorns - 12 pcs.
Currant leaves - 10 pcs.

Preparation:

1. Be sure to soak the mushrooms in cold water for 3 days, changing the water 3-4 times a day so that all the bitterness goes away.

2. Boil the soaked mushrooms 2 times for 10 minutes, changing the water each time. Be sure to remove the foam.

3. Separately, cook the brine in a saucepan. Bring the water to a boil, add salt, bay leaves, black and allspice peas, clove buds and dill, boil for 5 minutes.

4. Place the mushrooms in a colander and let the water drain.

5. Now you need to put the spices that were boiled in brine on the bottom of the enamel pan, then put the mushrooms, put currant leaves or horseradish leaves on top, pour brine over everything. The liquid should completely cover the milk mushrooms, so install the weight.

6. Take the pan with mushrooms to a cool room for 4 days. If you have space, you can put it in the refrigerator.

7. After 4 days, place the mushrooms in sterile jars and fill with brine. Pour vegetable oil on top and close the jars with nylon lids. Take the workpieces to the cold.

You can eat milk mushrooms after 1 month!

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.

How to pickle volushki and milk mushrooms together in a cold way: a delicious recipe

Often, having gone to collect milk mushrooms, we return with other mushrooms. In this recipe, we propose to pickle mushrooms and milk mushrooms together and treat your family to a delicious assortment.

Mushrooms must be re-sorted by removing previously damaged mushrooms, then peeled and washed. Pour in cold water and let it soak to remove the bitterness for three days, remembering to change the water every day.

How to pickle volushki and milk mushrooms together in a cold way: a delicious recipe

Next, rinse under running water and place the layer in an enamel pan, sprinkle salt and chopped seasonings evenly on it: horseradish roots, parsley, parsnips, ground pepper mixture, dried parsley and dill. Add another layer and sprinkle again, and so on layer by layer. After laying the last layer, sprinkle with salt and spices, place the plate so that it completely covers the mushrooms, but does not come into contact with the pan (with a gap of 3-5 mm). We install the oppression and leave it like that for a month. Additionally, you can layer the mushrooms with oak, cherry and currant leaves. The effect is like a barrel.

After a month, remove the mushrooms and put them in jars, since the brine (juice) will gradually evaporate and they will dry out.

For boiled milk mushrooms

Milk mushrooms prepared for the winter are marinated in the same way - in glass jars under a nylon or tin lid.

To fill the prepared mushrooms, you need fresh sorted and peeled milk mushrooms and a hot marinade.

The proportions in the recipe are indicated for canning 2 kg of mushrooms for the winter.

Ingredients for 1 liter of water with 9% vinegar:

2 clove buds;
5 black peppercorns;
2 bay leaves;
1 tbsp. l. Sahara;

2 leaves of currant and cherry;
2 tbsp. l. salt;
2 cloves of garlic;
2 tablespoons of vinegar in each jar of mushrooms.

Preparation:

Thoroughly clean and rinse the mushrooms, leave small ones whole, and cut large ones into several pieces.
Boil them for 10 minutes in salted water, skim off the foam that forms during cooking.
Place the cooked mushrooms in a colander, rinse with cold water and prepare the marinade.
Pour a liter of water into a saucepan, add salt, sugar, cloves, pepper and bay leaf. Boil the spices in the marinade for a few minutes.
Add mushrooms and simmer for another 15 minutes.
Place currant and cherry leaves and chopped garlic on the bottom of sterilized glass jars.
Pour the marinade over the milk mushrooms.
Pour 9% vinegar into each jar, close with tin lids, seal and cover with a warm blanket.
Leave to cool. Transfer mushrooms pickled with vinegar for the winter to a cool place for home-canned winter storage.

General recommendations for collecting milk mushrooms

Collecting milk mushrooms in the forest is a pleasure, as they grow in groups. And if you find one mushroom under a heap of autumn leaves, look around: somewhere nearby there will be several more of its fellows hiding. You can determine that this is a real milk mushroom (white) by its smooth, fragile cap, which has a relatively small diameter, folded edges and a neat depression in the center. In addition to this species, there are also black and yellow milk mushrooms and milk mushrooms. They are also edible and are often used in cooking. Upon returning home from a quiet hunt, you should not immediately salt or pickle milk mushrooms. The reason is the bitter milky juice in their composition. It is not poisonous, but in order to improve the taste of the future mushroom appetizer, it is better to eliminate it. To do this, experienced housewives recommend soaking milk mushrooms for quite a long time in cool water or boiling them. And only after these simple manipulations are completed, you can start preparing the blanks.

Without vinegar

How to cook

To prepare a marinade for milk mushrooms without vinegar, take 1 tbsp per 1 kg of mushrooms. l. salt, 1-2 tsp. sugar, 10 peppercorns, 5 pcs. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 glasses of water. Prepare a marinade from the listed ingredients.
Place on the stove and cook after boiling for 15–20 minutes.
At the end of cooking, add the squeezed milk mushrooms and simmer for another 5-10 minutes.
When the mushrooms are cooked, place them in jars, pour hot marinade, close tightly, cool and store in a cool place.

Our recipe

2 hours

We thoroughly wash each mushroom with running water and clean it of forest debris with an old toothbrush.

Boil peeled and chopped mushrooms in salted water for 15-25 minutes, skimming off the foam.

Drain the first water and rinse in running water. This whole process (boil and rinse in running water) needs to be done 2-3 times, because we cook the mushrooms without soaking.

Prepare the marinade. Put in water: salt, sugar, pepper, cloves, bay leaf and dill seeds. Cook for 5 minutes after boiling.

Boil the mushrooms in the marinade for 20 minutes.

Add vinegar.

Sterilize the jars and boil the lids. Place garlic on the bottom.

Place the mushrooms in jars. Fill with marinade to the very top and close with screw or tin lids.

All is ready! Cover the jars with a warm blanket and leave until completely cool. Then we put it away for storage in a cool place.

With dill and horseradish

Ingredients:

18 grams of horseradish (root);
35–40 ground pepper grains;
35 grams of dill (greens);

40 grams of garlic;
10 bay leaves;
400 g salt.

Preparation

Sort and clean the mushrooms, wash, cut off the stems and soak them in cold water for 2-3 days. Change the water at least once a day.
After soaking, place it in a barrel, layering with spices and salt.
Cover the mushrooms with a cloth, place a wooden circle and a weight. The brine should appear above the circle. If the brine does not appear within two days, increase the weight.

The barrel can be filled with new mushrooms, since after salting their volume will decrease by about a third.

Crispy milk mushrooms for the winter

If you salt milk mushrooms in a special way, they will turn out crispy. Agree, this is one of the most desirable additions to boiled potatoes and strong drinks. To prepare, we will use the classic cold salting method.

Ingredients:

white milk mushrooms - 3.5 kg
rock salt - 150 g
garlic - 8 cloves
water for soaking mushrooms - 4 l

Cooking method:

Before salting the fruits of the forest, keep them in cold, slightly salted water for 48–72 hours. Change the water 2-3 times a day. As we said earlier, this is necessary in order to get rid of the bitterness that the milky juice gives.
Take a spacious enamel pan. Sprinkle the bottom with rock salt. Place the prepared milk mushrooms caps down. If you come across large ones, cut them into 2 or 4 parts.
Lay the mushrooms in layers, sprinkling them with salt and chopped garlic. If desired, you can add bay leaf.
Once all the milk mushrooms have been laid, cover them with a clean cloth or kitchen towel, place a flat dish and pressure on top. Change the fabric periodically and wash the oppression thoroughly.
Make sure that the milk mushrooms produce juice during the first day. If this does not happen, place a heavier load. Milk mushrooms salted in their own juice will not become moldy and will be well salted. After 40–50 days, the snack can be placed on the table.

Store the container with mushrooms in a cellar or other cool place. Before serving, season the crispy milk mushrooms with aromatic sunflower oil, add your favorite herbs and onions. Bon appetit!

For dry milk mushrooms

Ingredients:

bay leaf – 12 pcs.;
sugar - half a tsp;
paprika – 8 peas;

30% acetic acid – 70 g;
water – 2 glasses;
salt – 3 tbsp. l..

Preparation

During cooking, milk mushrooms release juice, which can be used as a marinade liquid. Add acetic acid to it and cook with mushrooms for 5 minutes.
Place the hot mushrooms in a heated jar, pour in the marinade and close immediately. The resulting marinade is dark in color, but the mushrooms retain their nutritional value well.

Yellow milk mushroom: how to salt?

The yellow milk mushrooms arrive closer to late autumn, when the rest of the milk mushrooms are already leaving. The fruit is fleshy, juicy and has excellent taste. It is absolutely not suitable for cold salting.

Upon arrival home, you should immediately fill them with cold water; if there is ice, you can add a little ice to the water. This way the yellow milk mushroom will open up in a special way. After 30-40 minutes it can be sorted, washed, cleaned and refilled with cold or ice water and sent to a cellar or other cold place for three days.

Yellow milk mushroom: how to salt?

Remove, rinse, add boiling brine and cook for 30 minutes so that the brine smolders and does not boil. Pour into jars and order. Put it in the cellar.

But that's not all! Cover several jars with lids, but not plastic, and refrigerate for 3 days. After this time, you can enjoy lightly salted yellow milk mushrooms.

Marinade for 1 liter of water

You can use any concentration of vinegar.

Ingredients:

1 tsp. vinegar (70% essence);
5 black peppercorns;
2 bay leaves;
2 tbsp. l. Sahara;

3 grains of allspice;
2 tbsp. l. salt;
a few cloves of garlic.

Preparation:

Prepare the mushrooms for pickling - peel and rinse them well. This is a heat-treated recipe, which means you don't need to boil the milk mushrooms before marinating.
Pour 1 liter of boiling water into the pan. Add salt, sugar, marinade seasoning and garlic.
Add a tablespoon of vinegar essence. Boil the mushrooms in the vinegar marinade for 15 minutes, remove from heat and place in jars. The marinade must completely cover the mushrooms, otherwise they will become moldy during storage.
Cool the jars and store them in a cool, dark place for winter storage.

Peculiarities

Every housewife prefers to preserve mushrooms for the winter, since they last longer this way. Many types of mushrooms are suitable for preservation, including milk mushrooms, but the main thing is to make preparations only from fresh mushrooms. The old age of the mushroom can be indicated by spots that resemble rust. Also, before cooking, you need to sort out worms and mushrooms with inhabitants.

Remember also that milk mushrooms are mushrooms that collect dirt, which means that before the soaking process they must be washed and cleaned very thoroughly. It is recommended to use sponges and even brushes for cleaning.

When it comes to soaking, don't skimp on water or be lazy. The water in which the milk mushrooms are located should be minimally changed at least once every 4 hours. When soaking, take into account the temperature in the room; if it is high, you need to soak them for no more than a day, since then, under the influence of temperature, they will begin to sour.

If you decide to pickle milk mushrooms, it is better to use glass or enamel dishes that do not have cracks, rust or other damage. Ceramic and wooden containers are also ideal. When marinating milk mushrooms by adding sugar, the mushrooms become unusually tender and delicate in taste.

For black milk mushrooms

Composition of the marinade for black milk mushrooms per 2 kg of mushrooms:

water – 0.5 l,
olive oil – 100 ml,
lemon – 1 pc.,

ground black pepper to taste,
Bay leaf.

Preparation

Peel the mushrooms, rinse well and cut into slices.
Pour in a marinade of water, olive or sunflower oil, lemon juice and spices.
Cook until the mushrooms are tender and there is enough water to cover them.

Mushrooms can also be served as a hot appetizer.

Technology for preparing milk mushrooms for pickling and salting for the winter

To make seaming delicious for the winter, you should adhere to the following tips for preparing milk mushrooms for cooking:

Initially, you need to choose fresh mushrooms: buy or collect. At the same time, you should immediately discard old milk mushrooms, inedible species and mushrooms with insects. You should not eat overgrown mushrooms, which most often beckon, as they are harmful to health. You can also separate the milk mushrooms by size, since the smallest mushrooms are the most delicious;
Next you need to clean the mushrooms. To ensure that there is no debris, dirt or other waste left on the mushrooms, you can clean them with a soft bristle brush or other available material. Mushrooms are best cleaned if they have been in water for at least an hour;
The next stage of preparation is soaking the milk mushrooms. In most cases, they are soaked in ordinary cold water with a small amount of salt. Moreover, the more often you change the water, the cleaner the mushrooms will be. Usually soaking lasts at least a day, preferably longer. If you don’t want to soak milk mushrooms for a long time, you can get rid of lactic acid through digestion. To boil down the bitterness, you will need to boil the milk mushrooms in very salty water for about 25 minutes at least 3 times. For cooking you need to take a lot of water, and after that the milk mushrooms are washed well. This method helps reduce the waiting time, but after cooking, the pickled milk mushrooms will no longer be crispy;
When the milk mushrooms are soaked, you need to rinse them thoroughly under the tap and you can start making preparations for the winter.

With citric acid

Ingredients:

vinegar 5% – 250 ml;
bay leaf – 1 pc.;
citric acid – 2 g;

allspice – 6 peas;
cinnamon – 1 g;
sugar – 10 gr.

How to cook

To prepare the marinade, pour 1 liter of water into an enamel pan, add salt and vinegar.
Bring to a boil, strain through 4 layers of gauze and put the milk mushrooms into it.
Simmer until the mushrooms are cooked and the marinade becomes clear.
Add spices according to the list and bring to a boil again.
Pour into dry, heated jars, filling them 1 cm below the top of the neck. Cover with lids and leave to sterilize. Roll up.

Features of the technology

When cutting off a mushroom, it is difficult not to notice how light juice is released from the leg - this is lactic acid, which can ruin the taste of any dish, as it is very bitter. Once preserved, it will quickly make it unusable: the marinade will soon become cloudy and acquire a white tint, first at the bottom, then throughout the entire jar. To make the preparation tasty, appetizing and safe, you should strictly follow the technology when preserving milk mushrooms.

The first thing you need to do after collecting milk mushrooms is to sort them out. The main task is to prevent inedible mushrooms from getting into the canned food. You should not spare overgrown and wormy ones: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside the small mushrooms, the most delicious ones, separately.
The second stage is cleaning the milk mushrooms from debris and dirt. Experienced mushroom pickers use a toothbrush with soft bristles for this. It will be easier to peel the mushrooms if you soak them at least an hour before.
After cleaning and sorting, the milk mushrooms need to be soaked. This is usually done in cold water, slightly salted (10 g of salt per liter of water). This water needs to be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, the milk mushrooms need to be boiled 3-4 times for 20 minutes in a large amount of salted water, washing them thoroughly each time after boiling. This accelerated method has only one drawback - the milk mushrooms marinated after this treatment will not be crispy, and this is precisely why they are valued.
After soaking, the milk mushrooms should be washed well in running water and canned according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb toxic substances well, which even soaking does not help to get rid of completely.

Brine without vinegar with cinnamon

Milk mushrooms can be pickled without vinegar just as easily as with it.

The classic vinegar preservative is replaced with citric acid. It will give the mushrooms a spicy taste, preserve their forest aroma and whiten the blackened skin.

Ingredients for 3 kg of fresh mushrooms:

2 tsp. Sahara;
half a cinnamon stick;
1 tsp. citric acid;
2 tbsp. l. salt;

1 bay leaf;
2 liters of water;
7 grains of black pepper.

Preparation:

Cook the mushrooms that you collected in the forest. Using an old toothbrush, scrub the base well, removing any stuck-on leaves. Rinse the mushrooms under running water.
Divide large specimens into parts, leave small ones whole, they will look very beautiful and appetizing in a jar.
Boil the milk mushrooms for 15 minutes, transfer them to a colander, rinse with clean water and leave to drain.
Place the mushrooms in a marinade of citric acid, spices and salt, bring to a boil and cook over medium heat for 15–20 minutes.
Place the milk mushrooms in jars, fill them with marinade and place a piece of cinnamon on top of each.
Close the jars and leave them to cool completely under a warm blanket. Store in a cool place for longer storage.

Save time: how to pickle milk mushrooms for the winter without sterilizing jars

You can sterilize jars for preparations in different ways. A kettle with boiling water, a microwave oven, and an oven are suitable for these purposes. And yet, many housewives strive to avoid unnecessary hassle with dishes, preferring to preserve pickles until winter with the help of preservatives. For example, vinegar essence.

Ingredients:

white milk mushrooms - 2.5 kg
vinegar essence 70% – 10–12 ml
water for pickling - 1.5 l
dill umbrellas - 2 pcs.
table salt - 4–5 tbsp. l.
fresh dill - 3 sprigs
bay leaf - 4 pcs.
black pepper - to taste
allspice - to taste
garlic - 4 cloves
cloves - to taste

Cooking method:

Thoroughly clean fresh milk mushrooms brought from the forest from debris and dirt. The most convenient way to do this is to use a hard sponge. Cut large mushrooms into pieces, leave small and medium ones whole. Soak in cool water for 72-78 hours.
Take a large saucepan and place the prepared milk mushrooms into it. Pour water so that it completely covers the mushrooms. Add some salt.
Bring to a boil, then simmer the mushrooms over low heat for 45 minutes. Stir them carefully so that the milk mushrooms retain their appetizing appearance. At the end of this process, drain the mushrooms in a colander and pour the broth into the sink.
Boil the water intended for the marinade. Add salt, a few peas of allspice and black pepper, as well as cloves and bay leaves. Let the marinade simmer for 6-8 minutes. A minute before turning off the burner, add the essence. Stir.
As we already said, there is no need to sterilize the jars in this recipe. But be sure to make sure that they are thoroughly washed, preferably with soda, and dried. Fill a glass container with boiled milk mushrooms. Place dill (sprigs and umbrellas) on top, as well as peeled and coarsely chopped garlic. Use screw lids, previously scalded with boiling water. Store milk mushrooms in a cool place until winter. Serve mushrooms with herbs, onions, hot peppers and aromatic oil.

We would like to note that the marinade in this recipe is quite rich; a large amount of acid and salt will help the appetizer last longer. You can adjust the amount of ingredients according to your taste.

Hot method with vinegar

The method of hot pickling mushrooms for the winter in 1 liter of water is quick and effective if the proportions of salt and vinegar in the marinade are observed.

Not all housewives like the cold pickling method, and they are increasingly using hot pickling with vinegar.

Ingredients for 0.5 l cans:

dill - 1 umbrella;
cherry leaves – 2 pcs.;
salt (for soaking);

raw milk mushrooms (as much as will fit in a jar);
garlic – 2 cloves.

Brine for 1 liter of water:

bay leaf – 2 pcs.;
cumin – 0.5 tsp;
salt – 1 tbsp. l.;

9% vinegar – 2 tbsp. l.;
black pepper – 5 peas.

Preparation:

Wash the mushrooms, put them in a saucepan and cover with water. Soak them for several days, changing the water frequently. A quick one-day soaking method is to soak the mushrooms in salted water in a ratio of 2 tablespoons of salt per 1 liter.
After soaking, drain the cloudy water, fill it with clean water and put it on fire. Bring to a boil, skim off the foam and cook for 20 minutes.
Strain the broth, rinse the mushrooms with cold water and continue cooking.
Pour a liter of water into a pan, add spices, cumin, peppercorns and salt. Bring to a boil, add vinegar and cook for another 5 minutes.
Place dill, cherry leaves and garlic cloves on the glass bottom of sterile jars.
Place the mushrooms on top of the jars. Then pour in the hot marinade. Cover tightly, turn over and leave under a warm blanket for 24 hours. After 1-1.5 months you can take a sample.

Salted milk mushrooms from a barrel

Preparing mushrooms, including milk mushrooms, for the winter in wooden tubs or barrels is a long-standing tradition. It is believed that after prolonged exposure to tannins, milk mushrooms and other representatives of the mushroom kingdom become much more aromatic and tastier. This is very convenient, because in a spacious oak barrel you can pickle a large volume of mushrooms at once. If you went to the forest with your whole family and you were lucky enough to collect a lot of milk mushrooms, then we advise you to pickle them according to this recipe.

Ingredients:

white milk mushrooms - 10–11 kg
black currant leaves - 26 pcs.
cherry leaves - 26 pcs.
horseradish leaves - 12 pcs.
coarse salt - 500–550 g
dill umbrellas - 4 pcs.

Cooking method:

Before you start pickling mushrooms, scald an oak barrel with boiling water, cover with film and a thick cloth. The barrel should steam well. When the water has cooled, drain it and fill the container with cold water. This is necessary so that the wooden tub releases excess tannins and swells. Change the water periodically.
In a separate container, pour an arbitrary amount of salted water over the mushrooms and soak them for three days. After this, you can start preparing milk mushrooms for the winter.
Cover the bottom of a wooden barrel with fragrant leaves. Place milk mushrooms on them, caps down, in 1 layer. Salt well. Alternate layers until all the mushrooms are gone.
If desired, add black, pink or allspice; when pickling mushrooms, it is never superfluous. Place a thick, clean cloth on top of the milk mushrooms, and a large flat dish and weight on it. Do not forget to change the fabric and wash the oppression from time to time.

The mushrooms should give juice the very next day. And remember, in the room where the workpiece is stored, the temperature should not exceed +10°C. In such conditions, milk mushrooms need to be pickled for 1.5–2 months.

Delicious marinade with onions

A delicious marinade for mushrooms can be prepared by adding spices, aromatic substances, chopped onions or garlic.

Milk mushrooms marinated with onions and salt in glass jars will be a delicious ready-made snack for any table with strong drinks.

Ingredients for 3 liters of water:

salt – 6 tbsp. l.;
vinegar - 150 ml (9%);
onions – 3 heads;

milk mushrooms – 3 kg;
seasoning for marinade as desired.

Preparation:

Clean and soak the collected white gifts of the forest.
Boil the soaked fruits for 20 minutes.
Prepare the marinade with salt and spices, without vinegar.
Fill the jars with cooked mushrooms and onions, cut into half rings.
Add vinegar separately to each batch and cover for winter.

Pickled milk mushrooms in cinnamon marinade, recipe + photo

Products:

1.5 kg of forest milk mushrooms;
2 cinnamon sticks (preferably ground first);
2 tbsp. l. 9% vinegar;
1 tsp. freshly squeezed lemon juice;
a few bay leaves;
1/2 tsp. allspice.

1) Carry out heat treatment: peel, soak, boil and rinse the milk mushrooms under cool water.

2) Boil the marinade in a convenient saucepan. To do this, use 2 liters of water and all ingredients except: lemon juice and vinegar. They are added after 30-40 minutes along with mushrooms, and cooked for another short period of time.

3) Place milk mushrooms in sterilized jars, pour hot marinade and roll up the lids.

4) Place the jars upside down, cover with a warm cloth or jacket and leave for several days.

5) It’s better to hide the finished pickles in a closet or cold cellar.

How to pickle milk mushrooms for the winter in jars using a hot method can be understood from one of the recipes with photos that tell about the intricacies of pickling. Each method is unique and interesting in its own way. The main thing is to choose the most suitable one for yourself.

Cold way

Milk mushrooms are marinated at home using hot and cold methods. The cold pickling recipe differs in the composition of the proportions and takes a longer time.

Cold milk mushrooms are prepared in two stages - salting and marinating.

Ingredients:

salt – 2 tbsp. l.;
9% vinegar – 3 tbsp. l.;
water – 1 l (for brine);

sugar – 1 tbsp. l.;
spices to taste (bay leaf, currant leaf, peppercorns);
milk mushrooms – 1 kg.

Preparation:

Peel the milk mushrooms and immerse them in boiling water for a few minutes - blanch and then cool.
Place the mushrooms in a container, sprinkle with 1 tbsp. l. coarse salt without iodine, as for cold salting, and add spices. Cover with a plate, weigh them down slightly and cover with a clean towel. Leave at room temperature for several days.
Prepare the marinade by boiling water and vinegar with the addition of salt (1 tbsp) and sugar (1 tbsp).
Place the deliciously pickled mushrooms in jars and pour in the marinade (hot). Close with lids.

How to clean, wash and how long to soak milk mushrooms before salting?

Young housewives do not like milk mushrooms, since they are quite a lot of work, and they also need to be soaked to remove bitterness. But we will tell you how to process a large number of milk mushrooms in a short time and do it with minimal cost. There are two methods of preparation, we recommend trying both options and using the one that suits you.

To begin with, be sure to sort out the mushrooms, add the elastic and fresh ones, but it is better to immediately discard the spoiled, rotten and wormy ones. There is an opinion that they can be cut off and put into action. Yes, you can, but not during the winter months. It is better to prepare the trimmed ones immediately for the table.

How to clean, wash and how long to soak milk mushrooms before salting?

Now wash each mushroom under running water, washing away dirt and sand, and place the milk mushrooms in a pan or bucket in which you will soak.

For two days, change the water 3 times a day to fresh water, then rinse the mushrooms again and you can move on to canning.

The second method says that after sorting the milk mushrooms, immediately send them to soak for 2 hours, and then rinse them under running water and send them to soak for two days.

Important: milk mushrooms are often confused with poisonous mushrooms, so if you are new to mushroom picking, go pick with an experienced mushroom picker. If there was at least one poisonous mushroom in the basket, the entire basket must be thrown away! Remember - life is more valuable than any delicacy, so don’t risk it.

Cleaning the milk mushrooms is the next important step after soaking. Remember that mushrooms are difficult for the stomach to digest and any improper processing can result in a hospital bed. Therefore, it is important to carefully process each mushroom.

Soaking milk mushrooms can be different... sometimes even like this!

Cleaning milk mushrooms is simple - use a stiff brush and running water to rinse the brush. We clean both the caps and the stems. A toothbrush or the hard side of a washcloth is perfect for the job; take something that you don’t mind throwing away after use. Cleaned milk mushrooms are completely white. In addition, do not forget to first remove the mucus from the black milk mushrooms and then clean them until they are white.

But if you have dried milk mushrooms, just soak them for 30 minutes before cooking, and there is no need to clean them further!

Important: after soaking, take out one mushroom, break it off and try a piece; if it doesn’t taste bitter, you can move on to the next step.

Useful tips

If you pickle mushrooms in small jars, they can be sterilized by simply placing them on the spout of a boiling kettle.
To get rid of forest dirt and sand, thoroughly rub the mushrooms with an old toothbrush. Alternatively, scrape the flat surface with a knife and then rinse well under running water.
Contaminated plates under the caps can be scraped off with a knife or washed off with a strong stream of water.
There are many different ways to prepare mushrooms for the winter: pickling, frying, freezing and pickling. They are used to prepare delicious snacks and pies; they are also added to salads and meat dishes.

Recipe for preparing yellow milk mushrooms for the winter

The yellow mushroom is another member of the large mushroom family. It is considered the closest relative of the true white milk mushroom. They are very similar in structure and size, but they differ in color. Yellow milk mushroom is also edible and suitable for preparing preparations for the winter. But it, like its brothers, will have to be soaked for a long time or thoroughly boiled. But after removing the bitterness, it becomes very tasty. Pickle yellow milk mushrooms in this simple way.

Ingredients:

yellow milk mushrooms - 3 kg
oak leaves - 5–6 pcs.
coarse salt - 60–80 g
dried dill seeds - 7 g
water for brine - 3.5 l
allspice - 7 peas
black pepper - 7 peas
water for cooking - 5 l
garlic - 6 cloves
vegetable oil - 80 ml

Cooking method:

First of all, prepare the milk mushrooms for pickling.
Bring cooking water to a boil in a saucepan. Put mushrooms in it. Cook them over low heat for no more than 15 minutes. Skim off the foam. Repeat the cooking process one more time.
Drain the broth and rinse the milk mushrooms well again under running water. Meanwhile, place the brine water on the stove. Add both types of peppers, dried dill seeds, bay leaf and salt to it. After boiling, add the mushrooms here too. Let them cook for 10-12 minutes.
Cool the milk mushrooms, then add chopped garlic and oak leaves to the preparation. Place a flat plate on top and press down well with pressure. Refrigerate for 6–7 days.
Place the milk mushrooms in sterilized jars. And don’t forget about vegetable oil - it should be added in equal quantities on top of the mushrooms in each preparation. The oily layer will prevent mold from forming. Place the salted yellow milk mushrooms in a cool, dark room where the rest of the homemade preparations are kept.

We have shared with you step-by-step recipes for pickling and salting milk mushrooms for the winter. Choose any of these methods and make delicious, satisfying, aromatic mushroom snacks that will delight your whole family.

Video on how to pickle milk mushrooms with brine in jars

Another recipe for pickling milk mushrooms. However, it is also suitable for other mushrooms. The beauty of this option is that you don’t need to soak them initially. Watch the video and you will understand the whole salting process.

Ingredients:

Milk mushrooms
Bay leaf
Peppercorns
Salt - 2 tablespoons per 1 liter of water

Well, dear friends, I'm done for today. And even though I don’t have many recipes this time, they are worth trying. The whole difference, as I already wrote at the beginning, is only in the method of preparation (hot or cold) and various variations of additives in mushroom preparations. It all depends on your preferences.

Good luck with your preparations! Bye!

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 select and prepare mushrooms before pickling

It is recommended to choose only those mushrooms that grow in the forest. Many people collect or buy them near the trails. This is highly not recommended. Mushrooms are capable of absorbing harmful toxins that cannot be removed even after prolonged soaking.

It is also recommended to use only fresh product with a solid structure for preparing the product.

Canning white milk mushrooms with cherry and currant leaves

Pickling mushrooms with the addition of cherry leaves is a great way to make the taste of the finished snack more noble. They add a slight tartness and piquancy to white milk mushrooms.

To marinate them in this way, you need:

2 kg of white milk mushrooms;
10 cherry leaves;
10 currant leaves;
80 ml vinegar;
3 tbsp. l. white granulated sugar;
1 tbsp. l. salt;
5 g citric acid.

Fruit tree leaves improve the taste of the finished product

Mushrooms are placed in jars mixed with leaves of fruit trees. In a deep saucepan, mix 1 liter of water, sugar, vinegar and salt. To keep the mushrooms white, add citric acid to the brine. The mixture is brought to a boil and poured over the mushrooms. The jars are tightly closed and stored.

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 pickle milk mushrooms at home, tasty and quick

Marinating milk mushrooms at home is divided into classical methods:

Hot - with boiling. To do this, put milk mushrooms in the marinade, bring to a boil and cook them directly in the marinade with vinegar.
Pour boiled milk mushrooms in jars with hot marinade, add vinegar to each and, without sterilizing the contents, roll up the preparations with tin lids.
Cold – without heat treatment of mushrooms. To do this, put milk mushrooms in jars, pour the chilled marinade on top and close the mushrooms in vinegar and salt under a nylon lid.

The boiling method is the fastest; boiled milk mushrooms marinate quickly, but if you don’t know the cooking time, they are easy to overcook. If they are soft, they will simply lose their taste and characteristic crunch. Pickling milk mushrooms for the winter is tasty and quick and is actually simple. You will need to boil thoroughly peeled raw mushrooms, prepare the marinade and roll them with the marinade into jars. Easy-to-prepare marinade recipes will help you prepare crispy marinated milk mushrooms for the winter.

Milk mushrooms marinated with onions and tomatoes

Compound:

milk mushrooms – 2 kg;
onions – 1 kg;
tomatoes – 1 kg;
water – 3 l;
salt – 60 g;
vegetable oil – 100 ml;
vinegar essence (70 percent) – 20 ml.

Cooking method:

Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Remove and dry. You need to cook until the mushrooms sink down, skimming off the foam.
Pour boiling water over the tomatoes and peel them. Cut into large pieces.
Remove the skin from the onion and cut it into thin half rings.
Pour oil into a saucepan, put milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the entire preparation) and fry them for 10 minutes. Remove and place in a saucepan.
Fry the onion until golden brown and add to the milk mushrooms.
Fry the tomatoes until they are completely soft. Add them too to the onions and mushrooms.
Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
Transfer the salad into sterilized jars, roll up, and let cool under a winter blanket.

Storage rules

Pickled white milk mushrooms boast excellent shelf life. This is due to the large number of preservatives included in the brine. Sugar, salt and vinegar allow you to preserve the finished snack for quite a long time. If storage conditions are met, pickled mushrooms can be stored for up to 1-2 years.

Important! The room in which the preserved food is stored must have excellent ventilation. Dampness can ruin a prepared snack.

Such deadlines can be achieved only by correctly selecting the optimal premises. The air temperature in it should not exceed 8-10 degrees. It is also important to avoid direct sunlight on the preserved jars. A cellar in a summer cottage or a small basement in a private house is best suited for these purposes.

Spicy white mushrooms

Ingredients for the recipe:

five kilograms of porcini mushrooms;
fifty grams of salt per liter;
twenty-five grams of sugar per liter;
fifteen grams of vinegar for every liter;
garlic heads;
spices to taste.

Pickling mushrooms using a hot method means doing without particularly careful and lengthy processing. You only need to soak them in water for three days until they are ready for use. Next, pour the milk mushrooms into a large saucepan, add cold water and place over medium heat. When the liquid boils, add salt and spices and boil for twenty minutes.

Then place the milk mushrooms in sterilized jars in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour in the marinade, close the lids and place under a warm blanket to cool. After a couple of days, the mushrooms will have completely cooled down and can be sent to a cool and dark place for further storage.

This cooking method does not take much time. When salted hot, unlike cold, milk mushrooms are stored much longer and more reliably for several months.