How to pickle milk mushrooms in a hot way: delicious recipes for pickling and canning

Recipes for preparing milk mushrooms, hot marinated for the winter, are in the cookbook for any housewife who loves to make preparations. Vinegar is added to such dishes, which ensures longer storage.

How to marinate milk mushrooms in a hot way

Traditionally, they were prepared salted for the winter, but now there are many recipes for hot pickled milk mushrooms. First you need to select them correctly and prepare them.They must be freshly harvested and processing should begin as quickly as possible.

When buying at the market, you need to look to see if there are rusty spots on them - this means that they are old. It is not recommended to pickle overgrown ones. The crop should be disassembled and specimens with wormholes and pests should be discarded. It is advisable to sort them by size and prepare them separately. It's best to marinate small ones. Large ones can be cut.

The milk mushroom harvest needs to be processed as quickly as possible

Milk mushrooms are usually very dirty, so they need to be thoroughly cleaned of debris and washed thoroughly with a sponge and a non-stiff brush. To make the job easier, soak them for about an hour before cleaning.

Milk mushrooms produce juice with strong bitterness. Even prolonged cooking is not able to neutralize it. Before pickling, they must be soaked, otherwise it will be impossible to eat. If this juice gets into the preparations, the product will be completely spoiled. This can be detected without even tasting it by the following signs:

1. The marinade or brine will become cloudy.
2. The color of the milk mushrooms will change.
3. The marinade will gradually turn white.

Soak them with added salt. The water is periodically drained and replaced, and the more often this is done, the cleaner the milk mushrooms become. The procedure time is from 1 to 3 days. Afterwards, rinse thoroughly under the tap. Now you can marinate.

It is undesirable to reduce the soaking time by lengthy, repeated boiling, as is sometimes advised. In this case, the mushrooms will not crunch at all.

For pickling, it is recommended to use glass, ceramic, wooden or enamel containers.Do not take containers with damage (chips, cracks) or rust.

Glass jars in which you plan to pickle milk mushrooms must be sterile so that the preparation does not spoil. To do this, they can be treated with steam, for example, over a kettle.

Another way is to heat in the oven for 7-10 minutes at 160 degrees. The containers are placed at a distance so that they do not touch. Do not take them out immediately, let them cool a little.

You can use a special cover on a container with boiling water, on which you place the glass container bottom down for 8 minutes.

Typically, the lids are treated separately in boiling water for approximately 10 minutes.

There are two methods for hot pickling milk mushrooms for the winter - with and without sterilizing the jars with their contents. In the first case, the filled containers are covered with lids (without rolling them up), placed in a tank, at the bottom of which there is a wooden grate or towels, and filled with water up to the shoulders of the glass container. Boil for about 10 minutes (depending on the volume of the jars) and close.

Classic hot marinating of milk mushrooms

For 600 g of milk mushrooms you will need 700 ml of water, 4 cloves of garlic, spices.

Cooking method:

1. Place the soaked mushrooms to cook. When boiling, skim off the foam, cover with a lid, reduce heat as much as possible, and cook for 20 minutes. Place in a sieve or colander and rinse under the tap.
2. Throw 4 peppercorns into a bowl of water, immediately add 4 bay leaves, add 25 g of sugar and 30 g of salt. Wait until it boils and the salt and sugar crystals are completely dissolved.
3. Transfer the mushrooms to the marinade. Cook in this brine for 15 minutes, pour in 30 ml of vinegar, keep on the stove for another 2 minutes, then remove.
4. Wash the jars thoroughly, treat over steam or in the oven, and boil the lids.
5. Cut the garlic into slices.Pour boiling water over the dried dill (amount to taste), place on a towel, and let dry.
6. Place dill and garlic slices in a container. Fill to the very top with milk mushrooms, pour in the marinade, roll up, cover the inverted jars with something warm. After cooling, store in a cellar or suitable storage room.

There are many recipes for preparing pickled milk mushrooms using the hot method, but each has its own spices and processing time.

A simple recipe for hot marinating milk mushrooms

You will need a kilogram of mushrooms, various spices and water.

Cooking method:

1. Boil the mushrooms (will take approximately 8-10 minutes). Place in a colander.
2. Pour water into a saucepan, put the ingredients for the marinade: 2 tbsp. l. sugar and salt and 6 tbsp. l. vinegar. Place on the stove. When it boils, transfer the milk mushrooms there. Keep on medium flame for 15 minutes.
3. Distribute into sterile containers and close. The jars should be kept warm.

The storage room should not be warm

Hot pickled milk mushrooms with vinegar

A half-liter container will require 1 kg of milk mushrooms.

Cooking method:

1. Immerse the mushrooms in water, which must first be lightly salted. Boil for 12-15 minutes, removing scale with a slotted spoon, and rinse when finished.
2. Place 6 black peppercorns, 3 bay leaves, 2 tbsp. in a container with water. l. salt, 1 tbsp. l. sugar, boil. Add mushrooms and continue cooking for 12-15 minutes.
3. Prepare a steamed jar, throw 1-2 cloves of garlic into the bottom, place milk mushrooms, pour in hot brine. Add 1 tbsp to the container. l. vinegar, roll up immediately with a machine.

After cooling, transfer to the cellar

Hot marinated milk mushrooms directly in jars

For 2 kg of mushrooms you need to prepare 2 liters of water and a glass of vinegar.

Cooking method:

1. Boil the milk mushrooms (this will take 20 minutes), wash them, and immediately place them in containers quite tightly.
2. Pour 1 tbsp into a container with water. l. sugar and 2 tbsp. l. salt, You can set it to cook. When it boils, put in 4 pcs. cloves, immediately 10 peppercorns and pour in vinegar.
3. Pour in brine.
4. Boil the jars and contents over low heat in a large saucepan for 35 minutes. Roll it up and put it in the pantry.

Hot marinating milk mushrooms directly into jars is one of the fastest canning options.

Quick hot preservation of milk mushrooms

For every half kilogram of mushrooms you will need 2 bay leaves and 4 peppercorns.

Cooking method:

1. Cook over high heat, reduce to medium after boiling and continue cooking, removing foam. When there is no scale, remove from the stove. Drain into a colander and cool.
2. Make a hot brine: salt the water to taste, add pepper, bay leaf and put on the fire, wait until it boils and remove from the stove.
3. Prepare glass containers and nylon lids. Fill with mushrooms and marinade and seal.

Hot pickled milk mushrooms are placed in the cellar, after 40 days they can be opened and eaten

Delicious hot marinated milk mushrooms

You will need 700 g of mushrooms, 2 liters of water, 1 onion and spices.

Cooking method:

1. Boil the mushrooms (5 minutes is enough).
2. Cut the onion into rings.
3. Put 2 tbsp in water. l. salt, bring to a boil. Throw in 2 bay leaves, add 1 tsp. sugar, add mushrooms, pour in 1 tbsp. l vinegar and continue cooking for 8-10 minutes.
4. Remove milk mushrooms and onion rings with a slotted spoon and place in a sterile container. If desired, you can add a clove of garlic to the bottom.
5. Fill the milk mushrooms to the top with the prepared brine, roll them up and insulate them. When cool, put in the pantry.

Serve garnished with preserved herbs

Hot marinating milk mushrooms in a hurry

The recipe is for 3 kg of mushrooms.

Cooking method:

1. Lightly boil the mushrooms (about five minutes from the moment they start boiling).
2. Transfer to a colander to drain.
3. Make a hot filling. Place 2 tbsp in 1 liter of water. l. grated horseradish, 100 g of salt, 4 bay leaves, 6 black peppercorns, 6-8 cloves of garlic and put on fire.
4. As soon as signs of boiling appear, introduce the mushrooms for 12-15 minutes.
5. Fill the treated jars, then pour the marinade into them and a spoonful of oil to prevent mold.
6. Close the containers with screw caps and take them to the cellar.

Hot marinated milk mushrooms according to a quick-cooking recipe will especially appeal to housewives who value their time.

You can serve the dish with chopped onion rings and sauce

Recipe for hot mushrooms marinated with cinnamon

You will need 2 kg of milk mushrooms and 3 liters of water.

Cooking method:

1. Salt 1 liter of water, pour it into a bowl with milk mushrooms until it barely covers them, cook, removing scale, for a quarter of an hour.
2. Transfer to a colander.
3. Add 40 g of salt to the remaining water, pour in 40 ml of vinegar, add 6 bay leaves, 10 peppercorns, 1 cinnamon stick. When it starts to boil, add mushrooms and keep on fire for 15 minutes.
4. Fish out a cinnamon stick and throw it into a canning container. Next, place the milk mushrooms, pour 6 g of citric acid on top (can be replaced with fresh natural juice), and pour in the marinade.
5. Boil the container with the contents and the lid. Roll up and cool.

Cooking with cinnamon adds a spicy note to the taste and aroma of the finished dish.

How to can hot milk mushrooms with vegetables

An unusual recipe is to marinate milk mushrooms in a hot way for the winter with vegetables. You will need 3 kg of milk mushrooms, 2 kg of tomatoes, 2 kg of onions, 150 ml of sunflower oil, 120 g of salt and 6 liters of water.

Cooking methods:

1. Chop the mushrooms.
2. Place in lightly salted water and heat until submerged. Drain in a colander and let dry a little.
3. Remove the skins from the tomatoes by first scalding them with boiling water and then immersing them in cold water. Divide into large pieces or puree directly.
4. Cut the onion into half rings and sauté until soft.
5. Fry the milk mushrooms for 10 minutes, place in a saucepan.
6. Add onion.
7. Fry the tomatoes and place in a saucepan. Pour in 30 ml of 70% acetic acid, add salt and simmer, stirring for about half an hour on the lowest flame.

Close with lids and store

Hot marinating milk mushrooms for the winter with cherry and currant leaves

For the recipe you will need 2 kg of milk mushrooms, 3 liters of water, 20 cloves of garlic and various spices.

Cooking method:

1. Take 2 liters of water into a suitable container and add 2 tsp. salt, place on the fire, wait until it boils, add milk mushrooms, cook for 15 minutes, then rinse.
2. Make a hot marinade for milk mushrooms. Throw garlic, 2 cherry and currant leaves, 1 bay leaf, 3 pcs. into 1 liter of water. cloves, 1.5 tbsp. l. sugar, 2 tbsp. l. salt, boil.
3. Place the mushrooms in the brine and cook for approximately 20 minutes.
4. Place milk mushrooms in sterile containers, then pour in the marinade. Distribute 60 ml of vinegar equally among all jars and seal.

The leaves of the bushes not only improve the taste and aroma of pickles, but are also able to inhibit the growth of bacteria

Milk mushrooms, hot marinated for the winter with garlic and dill

You need to prepare 1.5 kg of soaked mushrooms, 1 liter of water, 8 cloves of garlic.

Cooking method:

1. Boil the milk mushrooms in salted water (this will take 15 minutes).
2. Pour five peppercorns and 30 g of salt into water, boil, add mushrooms, keep for 20 minutes on the lowest heat.
3. Add 40 ml of vinegar.
4. Place dill umbrellas, randomly chopped garlic, and milk mushrooms on the bottom of the jars. Fill to the top with filling and quickly roll up.

This appetizing dish will be a good appetizer for alcoholic drinks or an addition to mashed potatoes.

How to hot marinate milk mushrooms in tomato sauce for the winter

You will need 2 kg of mushrooms, 2.5 liters of water, 350 g of tomato paste, 3 onions and spices

Cooking method:

1. Pour hot water over the milk mushrooms, cut into medium slices, until it barely covers them, put them on the fire, when signs of boiling appear, reduce the flame, cook for a quarter of an hour, and rinse.
2. Cut the onion into halves of rings.
3. Pour half a glass of sunflower oil into a saucepan, heat it up, and lightly fry the onion. Add ¼ cup sugar and cook for 3 minutes.
4. Add spices (2 bay leaves, ½ tbsp salt, 5 peppercorns) to a saucepan with mushrooms and fry for 10 minutes.
5. Add the tomato, mix gently, cook for about 10 minutes while stirring.
6. Pour in ¼ tbsp. vinegar, stir immediately, remove from heat. Quickly roll the pickled mushrooms into jars and cover them with a blanket until they cool.

Marinating with tomato paste will make the dish crispier and richer

How to preserve milk mushrooms in jars using the hot method without sterilization

The ingredients you will need are 1.5 kg of mushrooms, 3 liters of water, including 1 liter for brine, and spices.

Cooking method:

1. Throw a spoonful of salt into 2 liters of water and boil.Add the processed mushrooms and cook for 20 minutes, removing any foam, then rinse. Repeat cooking.
2. Prepare the marinade for milk mushrooms using a hot method. Heat water to boiling, add 1 tbsp. l. salts and spices: 3 cloves, 2 bay leaves, 2 pcs. black peppercorns. Cook until the salt dissolves, stirring constantly.
3. Place 2 dill umbrellas on the bottom of the jar, then 2 bay leaves, throw in 3 black peas and 2 allspice. Place the milk mushrooms tightly, tamping down gently. Pour in hot brine and 3 tablespoons of vinegar.
4. Cover and marinate warm for 4 days. Place the jar on a plate, as the brine will flow out of it.
5. Seal with a plastic lid and place in the refrigerator for two weeks, after which you can try. Store in the refrigerator until winter.

Proper preparation of products will avoid sterilization

Storage rules

In hermetically sealed jars, milk mushrooms prepared according to the hot pickling recipe are stored in the kitchen or pantry, but if conditions permit, it is better to place them in the cellar, basement or refrigerator. A balcony or storage room equipped in the apartment for conservation is suitable. In some homes, the kitchen has a cold space under the window.

For long-term storage, the optimal temperature is from 3 to 6 degrees: if it is warmer, they will sour, if it is colder, the taste will deteriorate, the color will change, they will become brittle. It is advisable to use the preparations within six months.

It is important to properly close and store workpieces

It is recommended to shake the jars periodically. The room where the workpieces are located must have ventilation and they must be protected from sunlight.

Conclusion

Recipes for preparing milk mushrooms marinated hot for the winter are usually very similar. The general principle is always the same, the difference is in the additional ingredients that are responsible for the shades of taste. Cinnamon or cloves will add oriental notes, mustard seeds will add piquancy, different types of pepper will add spiciness, currant leaves will enhance the aroma.

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