How to pickle white milk mushrooms for the winter at home: recipes with photos

Canning the fruits of a quiet hunt allows you to get a supply of excellent snacks that will delight you with their taste for many months. Recipes for preparing pickled white milk mushrooms for the winter are simple and do not require special culinary equipment. Choosing one of many recipes gives housewives the opportunity to get an excellent product with excellent consumer characteristics.

How to pickle white milk mushrooms

The mushroom appetizer has a great taste and can be stored for quite a long time. To prepare it, it is recommended to collect the fruiting bodies yourself.The place where white milk mushrooms are collected should be removed from large cities and highways, since they, like a sponge, accumulate substances from the environment.

Fruiting bodies must have a dense structure. It is not advisable to collect too old specimens. Before you start harvesting, it is worth processing the white milk mushrooms. They are washed in running water and dirt and damaged areas are removed using a sharp knife. To remove accumulated sand between the plates, the fruiting bodies are soaked in water for 1-2 hours.

Before marinating milk mushrooms, they must be boiled

Before cooking, the fruits require additional heat treatment. Before dipping into the hot marinade, they must first be boiled until fully cooked. For 1 liter of water use 1 teaspoon of table salt. Cooking lasts 20-30 minutes. It is necessary to periodically remove the foam from the surface.

The key to an excellent appetizer of white milk mushrooms is a properly prepared marinade for them. It is believed that the volume of liquid should be 18-20 percent of the total mass of mushrooms. The traditional components of brine are salt, vinegar, and peppercorns. Depending on the recipe, the composition of the marinade can vary significantly. White milk mushrooms are pickled for about 30 days. From this point on, they can be eaten or stored for the winter.

The technology for harvesting white milk mushrooms is extremely simple. Depending on the method of preparation, they are boiled together with boiling brine or poured over fruiting bodies placed in jars. Since the mushrooms have already been pre-cooked, there is no need to worry about them being raw.

Classic recipe for pickled white milk mushrooms

The most traditional method of preparing snacks involves pouring boiling brine over the fruiting bodies. This method allows you to get the finished product in a fairly quick time.

For the recipe for white milk mushrooms you will need:

• 2 kg of main ingredient;
• 800 ml of clean water;
• 2/3 cup 9% vinegar;
• 2 tsp. rock salt;
• 20 g granulated sugar;
• 10 black peppercorns;
• 1 tsp. citric acid.

Mushrooms are marinated for about a month until fully cooked.

An enamel pan is filled with water, salt, granulated sugar, citric acid, vinegar and spices are added. Bring the mixture to a boil and simmer for 5 minutes. Place pre-boiled mushrooms in a large jar so that they fit tightly together. They are poured with boiling marinade so that it reaches the neck of the container. The jars are rolled up under the lids, cooled and put in a cool place.

Pickled white milk mushrooms for the winter in liter jars

Traditional methods of harvesting in large containers can be inconvenient for modest yields. In addition, small volumes of cans are convenient from the point of view of direct consumption - such a product will not stagnate and will not be lost in an open container. You can pickle white milk mushrooms in liter jars.

For each container you need:

• 600-700 g of mushrooms;
• 250 ml water;
• 1 tsp. Sahara;
• 5 g salt;
• 50 ml vinegar;
• 5 peas of allspice.

It is most convenient to pickle the fruits of a quiet hunt in small liter jars

Place the boiled mushrooms in a glass jar and press them tightly together. Prepare the marinade in a small container. Mix the water with other ingredients and bring it to a boil. Hot brine is poured into jars and sealed. The finished product is stored in a cool basement or cellar

Hot marinated white milk mushrooms

This pickling option involves boiling the fruiting bodies in boiling brine. This way they absorb spices faster and significantly speed up the overall cooking time. Since quite a long cooking time is planned, preliminary heat treatment is not necessary.

For 1 liter of water when pickling white milk mushrooms using a hot method, on average, use:

• 2-3 kg of mushrooms;
• 2 tbsp. l. white sugar;
• 2 tsp. salt;
• 100 ml 9% table vinegar;
• 5 peas each of black and allspice;
• 1 bay leaf.

White milk mushrooms boiled in brine marinate faster

The fruiting bodies are filled with water and brought to a boil. Add salt, sugar and pepper to it, then cook for about 15 minutes. Then vinegar is poured into the broth and a bay leaf is added. The mixture is boiled for another 5-10 minutes, then placed in sterilized glass jars. They are hermetically sealed and stored.

The simplest recipe for pickled white milk mushrooms

If you have very little experience in preparing mushroom preparations, you can use the most common marinade recipe. It includes water, salt, sugar and table vinegar. Additional ingredients should not be added as they may unbalance the marinade. For 1 liter of water add 1 tbsp. l. sugar, 1 tsp. salt and 100 ml table vinegar.

Even an inexperienced housewife can marinate milk mushrooms this way.

All filling ingredients are combined in a small saucepan. The liquid is brought to a boil and the previously boiled mushrooms, placed in glass jars, are poured over it. As soon as the marinade has cooled slightly, seal the containers hermetically and put them in a cool place.

How to pickle white milk mushrooms with spices for the winter

A large number of spices used allows you to get a magnificent bouquet of tastes and aromas when preparing winter snacks. The ideal balance is achieved through precisely adjusted proportions.

To deliciously marinate 2 kg of white milk mushrooms, you will need:

• 1 liter of water;
• 5 bay leaves;
• 2 tbsp. l. Sahara;
• 2 tsp. salt;
• 1 star anise;
• 5 buds of cloves;
• 100 ml table vinegar;
• 1 tsp. peppercorns.

Pour water into a small enamel pan and add all the spices used. The liquid is brought to a boil and boiled for 5 minutes. This time is enough for the spices to fully reveal their taste.

Spices will help bring out the full taste of the main ingredient.

The fruiting bodies are laid out in jars and pressed tightly against each other. The finished marinade is poured to the edge of the container. As soon as the liquid has cooled, the jars are tightly closed with nylon lids and stored in a cold room.

Marinated white milk mushrooms for the winter with garlic

The introduction of additional ingredients can significantly improve the taste and aroma of winter preparations. Garlic transforms the traditional recipe for white milk mushrooms, adding bright piquant notes to it.

To marinate 3 kg of the main ingredient, you will need:

• 1 liter of water;
• 1 head of garlic;
• 1 tbsp. l. white granulated sugar;
• 6 tbsp. l. vinegar;
• 1 tsp. salt;
• 5 black peppercorns.

To make the aroma of milk mushrooms brighter, they are marinated with finely chopped garlic.

As in previous recipes, you need to prepare the brine. Water is mixed with spices and vinegar, then boiled for a couple of minutes.White milk mushrooms placed in sterilized glass containers are poured with the prepared brine. The jars are tightly closed with lids and sent to marinate for a month in a cool place.

Marinating white milk mushrooms with cinnamon

Lovers of aromatic snacks can use the original recipe. The addition of cinnamon makes the taste of white milk mushrooms unique. Even seasoned gourmets will enjoy this product. The aroma of cinnamon will not be overwhelmed by other spices.

To marinate white milk mushrooms you will need:

• 1 liter of clean water;
• 1 tbsp. l. white granulated sugar;
• 1 tsp. cinnamon;
• 100 ml vinegar;
• 5 g citric acid;
• 10 g salt.

Cinnamon makes the aroma of the finished snack more exotic

White milk mushrooms are placed in sterilized glass containers. They are stacked as closely as possible to each other. Prepare the marinade in a saucepan by mixing water with spices. The citric acid in this recipe is necessary to preserve the white color of the mushroom pulp. As soon as the brine boils, pour it over the mushrooms, after which the jars are immediately rolled up under the lids.

How to pickle white milk mushrooms with tomatoes and onions for the winter

Adding tomatoes makes the finished product more tasty. It is best to use small tomatoes. Vegetables give the appetizer a fresh summer note. White milk mushrooms marinated in this way will perfectly complement the festive table.

To prepare you will need:

• 1 kg of mushrooms;
• 1 kg of tomatoes;
• 2 large onions;
• 1 tbsp. l. white sugar;
• 1 liter of water;
• 1 tsp. salt;
• 100 ml 6% vinegar;
• 1 bay leaf.

If you marinate tomatoes for too long, their skins will burst and they will release juice.

The onion is peeled and cut into large rings. It is placed in a jar, alternating with layers of milk mushrooms and tomatoes. Mix water and spices in a saucepan.The liquid is boiled for 5 minutes, after which it is poured into the vegetable and mushroom mixture to the edge of the jar. The container is hermetically sealed with a lid and put away for storage.

Polish recipe for pickling white milk mushrooms

Mushroom harvesting in Poland differs significantly from traditional methods. 3 kg of white milk mushrooms are soaked in 3 liters of water for 2 days. After this, the liquid is drained and the fruiting bodies are wiped with a paper towel.

To pickle mushrooms, you need to make a brine, which consists of:

• 2 liters of water;
• 4 tbsp. l. white sugar;
• 75 g salt;
• 30 cloves of garlic;
• 2 bay leaves;
• 20 ml of vinegar essence;
• 5 buds of cloves;
• 10 currant leaves.

First you need to prepare the brine. Salt, sugar, vinegar and spices are added to the water. As soon as the liquid boils, add white milk mushrooms to it and cook them for 15-20 minutes.

Polish classic - marinate mushrooms with lots of garlic

The bottom of the jars is covered with currant leaves. Place a few cloves of garlic and a bay leaf in each. After this, boiled white milk mushrooms are placed in them along with brine. The containers are tightly sealed with nylon lids and stored in a cool room.

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.

Marinated white milk mushrooms in tomato with apples

One of the most original recipes for preparing mushrooms is using tomato paste in brine. It is best to marinate young white milk mushrooms using this method. They turn out light and very crispy. The dish will require 3 kg of mushrooms and 1 kg of fresh apples. The fruits are mixed with white milk mushrooms and placed in sterilized jars.

Pickling milk mushrooms in tomato paste is a simple solution for a delicious snack.

To pickle white milk mushrooms, you need to prepare a brine. To do this, add 50 g of sugar, 25 g of salt and 150 ml of table vinegar to 2 liters of water. The resulting mixture is boiled for 5 minutes and poured into jars of apples and mushrooms. The containers are hermetically sealed and stored in a cool, dark place.

How to pickle white milk mushrooms without sterilization

Adding a large amount of natural preservatives allows you not to worry about the safety of the finished product. To pickle white milk mushrooms without sterilization, you simply need to increase the percentage of vinegar in the brine. This method allows you to not even steam the cans you use.

On average, for 1 liter of water you will need:

• 150 ml vinegar;
• 30 g sugar;
• 1 tbsp. l. salt;
• 2 bay leaves.
• 5 peppercorns.

A large amount of vinegar allows you to marinate the product without additional sterilization

All ingredients are mixed in an enamel pan. Bring the liquid to a boil and cook for about 5 minutes. Pre-processed white milk mushrooms are placed in jars and filled with hot marinade. The containers are covered with lids and put away for storage. White milk mushrooms are marinated for about a month, after which they can be eaten.

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.

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.

Conclusion

Recipes for preparing pickled white milk mushrooms for the winter allow housewives to prepare an excellent appetizer without much hassle. The product prepared in this way can be stored for quite a long time under the correct conditions.

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