How to pickle milk mushrooms for the winter at home: delicious, quick and simple recipes

Pickled milk mushrooms are a tasty and healthy delicacy dish high in vitamins and protein. To make it, it is important to follow the cooking technology. These mushrooms require proper pre-processing before canning, which is why they are usually called conditionally edible.

How to pickle milk mushrooms in jars for the winter

The stem of the mushroom contains lactic acid, which spoils any dish with a bitter aftertaste. When it gets into the jar during preservation, the marinade quickly becomes cloudy - first at the bottom, and then along the walls of the container, a coating appears. Therefore, before preparing pickled milk mushrooms for the winter, it is important to properly process the mushrooms.

First, the milk mushrooms move. It is necessary to remove spoiled, insect-damaged, and overgrown ones. They spoil the taste and cause poisoning. The rest are being sorted. It is recommended to select small, most tasty mushrooms.

To prevent milk mushrooms from becoming bitter, they must be soaked

Next, for better cleaning, the milk mushrooms are soaked for an hour, after which the dirt is removed from them with a toothbrush with soft bristles.

After cleaning, the milk mushrooms are kept in cool water with added salt for 48 hours (10 g per liter), changing the liquid regularly. To quickly remove lactic acid, boil the mushrooms for 20 minutes in salt water, then rinse. The procedure is repeated 3-4 times. The disadvantage of this method is that cooked milk mushrooms do not crisp, which means they lose one of their main qualities. Next, the mushrooms are thoroughly washed, after which they begin to marinate.

How to prepare marinade for milk mushrooms for the winter in jars

Only glass, wood or enamel-coated containers are suitable for pickling. Galvanized steel spoils the workpieces and makes them unsuitable for use.

To prepare a classic marinade for milk mushrooms, you need:

• 1 liter of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 6 tbsp. l. 9% vinegar;
• spices to taste.

It is better to use glass or wooden containers for marinating.

Preparation:

1. Boil cold water, add salt, add vinegar, sugar and spices, pour over the mushrooms and put on fire.
2. After cooking for 20 minutes, the fruiting bodies are placed in prepared storage containers.

Is it possible to pickle frozen milk mushrooms?

Both fresh and frozen milk mushrooms are marinated. Preliminary defrosting is not required or must be done very quickly, otherwise the fruiting bodies will lose their shape and are suitable only for preparing caviar, pie filling, sauces or similar dishes.

Classic recipe for pickled milk mushrooms

The classic recipe for pickled milk mushrooms includes:

• 2 kg of milk mushrooms;
• 2 liters of water;
• 50 g salt;
• 4 bay leaves;
• 5 peas of allspice;
• 5 clove inflorescences;
• 20 ml 70% vinegar essence.

Mushrooms marinated according to the classic recipe can be eaten after just 7 days

Preparation procedure:

1. Soak the milk mushrooms, chop coarsely, cook for 20 minutes in 1 liter of water with the addition of 10 g of salt, removing the foam.
2. Remove the mushrooms, wash and dry.
3. Cook the marinade from 1 liter of water, dissolving 40 g of salt in it, add spices when boiling.
4. Pour boiling water over mushrooms and cook for 20 minutes.
5. Add vinegar essence and stir.
6. Place the milk mushrooms in jars, add the marinade, roll up and leave to cool, covered with a blanket.

Before canning, you need to sterilize glass containers and boil the lids.

Milk mushrooms prepared according to the classic recipe are stored throughout the winter. Before serving, pour oil over them and add chopped garlic or onion.

A very simple recipe for pickling milk mushrooms

The advantage of this recipe for pickling milk mushrooms for the winter is the minimum number of ingredients and ease of preparation.

Compound:

• 1 kg of milk mushrooms;
• 2 liters of water;
• 50 g salt;
• 40 g sugar;
• 120 ml 9% table vinegar.

Before marinating, milk mushrooms require special pre-treatment

Procedure:

1. Peel, wash, cut and soak the milk mushrooms.
2. Sterilize jars.
3. Place mushrooms in 1 liter of boiling water with 10 g of salt. Cook, skimming, until they sink to the bottom. Drain the liquid and wash.
4. Add sugar to 1 liter of water, add salt and boil. Add mushrooms, cook for 10 minutes, add vinegar, continue cooking for the next 10 minutes.
5. Place the dish in prepared jars, pour in the marinade brought to a boil, and roll up.
6. Leave the pieces to cool completely. Marination lasts 5 days, after which the mushrooms are stored.

How to marinate milk mushrooms with cloves at home

Cloves are a common ingredient in recipes for milk mushrooms marinated in jars for the winter. Combined with cinnamon, it adds sweetness to the preparations. The taste is unusual, you can adjust it by changing the amount of spices.

Compound:

• 2 kg of mushrooms;
• 400 ml water;
• 200 ml 5% vinegar;
• 10 peas of allspice;
• 6 g citric acid;
• 4 clove inflorescences;
• 0.5 tsp. cinnamon;
• 2 tsp. salt;
• 1 tbsp. l. Sahara.

When canning milk mushrooms, you can use different spices, for example, cloves

Step-by-step preparation:

1. Cook the peeled and washed mushrooms for 20 minutes, strain and rinse.
2. Place whole small and chopped large milk mushrooms into sterilized jars.
3. Salt the water, add sugar, bring to a boil, strain.
4. Boil the marinade again, add spices, vinegar and citric acid, leave on the fire for a few minutes, then pour the liquid over the mushrooms.
5. Cover the pieces with lids and place in a saucepan with hot water. Place a special grid or several layers of fabric at the bottom of the container.
6. Boil water over low heat. Sterilize containers with a volume of 0.5 liters for 30 minutes, 1 liter for 40 minutes.

After sterilization is completed, the workpieces are left to cool.

How to marinate milk mushrooms with cinnamon at home

To marinate milk mushrooms with cinnamon for the winter you will need:

• 1 kg of mushrooms;
• 2 liters of water;
• 20 g salt;
• 3 bay leaves;
• 5 peas of allspice;
• half a cinnamon stick;
• 20 ml table vinegar;
• 3 g citric acid.

While preparing pickled mushrooms, you can add a pinch of cinnamon

Preparation procedure:

1. Sort through, clean well, wash and cut the milk mushrooms.
2. Sterilize a 1 liter jar and its lid.
3. Cook the mushrooms in 1 liter of water with 20 g of salt for 15 minutes, removing the foam. Drain the liquid.
4. Cook the marinade by mixing a liter of water and vinegar essence. Before boiling, add spices and bay leaf.
5. Boil the fruiting bodies drenched in liquid for 20 minutes.
6. Place cinnamon on the bottom of the container and crush the mushrooms on top. Add citric acid and add marinade. Cover with a lid and sterilize for 20 minutes.
7. Roll up the workpiece and cool.

After complete cooling, the finished dish can be stored.

How to marinate milk mushrooms with garlic for the winter

This dish is a bright, spicy and original appetizer. With prolonged storage, the taste and aroma become more pronounced.

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water;
• 17 cloves of garlic;
• 5 peas of allspice;
• 5 clove inflorescences;
• 3 bay leaves;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tsp. 9% vinegar.

Adding garlic results in a spicy and original snack.

Preparation progress:

1. Place the cleaned mushrooms in a container of cold water and leave overnight, then rinse thoroughly. Large fruiting bodies are cut in half.
2. Cook the mushrooms for 20 minutes, removing the foam. Drain the water and rinse.
3. Cook the marinade of spices, salt and sugar in boiling water for 5 minutes.
4. Pour the liquid over the fruiting bodies and cook for half an hour. Take out the mushrooms and add vinegar to the marinade.
5. Place garlic in sterilized jars, then mushrooms, pour in boiling marinade.

The workpiece must be allowed to cool, then stored.

Recipe for pickled milk mushrooms for the winter with vinegar

Ingredients:

• 5 kg of milk mushrooms;
• 7-8 onions;
• 1 liter of table vinegar;
• 1.5 liters of water;
• 2 tsp. allspice peas;
• 8-10 pcs. bay leaf;
• 0.5 tsp. ground cinnamon;
• 10 tsp. Sahara;
• 10 tsp. salt.

To prevent mold, you can pour a little vegetable oil on top of the marinade.

Preparation procedure:

1. Peel, wash, mushrooms, boil in lightly salted water, squeeze out the liquid under a load.
2. Finely chop the peeled onion.
3. Prepare the marinade: salt the water in a saucepan, add sugar, add onions and spices, and boil.
4. Boil the milk mushrooms for 5-6 minutes, add vinegar essence, and boil.
5. Place the fruiting bodies in a prepared bowl and pour in the marinade.
6. Cover the container tightly, cool, and refrigerate.
7. If mold appears, it must be removed. Wash the mushrooms with boiling water, put in the marinade and boil for 10 minutes. Add vinegar, boil again, transfer to clean jars, pour in hot marinade, and roll up.

How to marinate milk mushrooms with citric acid

Vinegar essence is often used for pickling. Those for whom it is contraindicated can pickle milk mushrooms for the winter according to recipes with citric acid, which replaces the unwanted component.

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water;
• 0.5 tbsp. l. salt;
• 2 bay leaves;
• 0.5 tsp. citric acid;
• 0.5 tsp. cinnamon;
• 5 peas of allspice.

Vinegar or citric acid will help preserve the food for a long time.

Step-by-step preparation:

1. Place the mushrooms in a saucepan and boil for 5 minutes.
2. Add spices and cook for 30 minutes.
3. Place the fruiting bodies in jars and add citric acid.
4. Cover the containers with lids, place in a saucepan and sterilize for 40 minutes.

Roll up the pieces and leave to cool upside down.

How to properly pickle milk mushrooms without sterilization

You can prepare delicious mushrooms by marinating milk mushrooms for the winter in glass jars without sterilization. This process takes a little time.

Ingredients:

• 800 g mushrooms;
• 4 tbsp. l. salt;
• 1 tsp. 3% vinegar;
• 3 bay leaves;
• 1 tsp. peppercorns;
• 1 clove of garlic;
• 1 sprig of dill with inflorescences.

Pickled milk mushrooms prepared without sterilization can be stored throughout the winter.

Preparation:

1. Prepare the mushrooms, cut them, cook for 30 minutes in salted water, remove and cool.
2. Boil the lid for 5 minutes over high heat.
3. Pour cold water into a 1 liter jar, add salt, add vinegar essence, add spices.
4. Place the cooled mushrooms in the marinade. The pieces should not float in the liquid; they should be laid tightly and without protruding parts. Close the container with a lid.

How to quickly and tasty marinate fried milk mushrooms

The peculiarity of this method of marinating milk mushrooms is that they are pre-fried before canning. To prepare this recipe you will need:

• 1 kg of mushrooms;
• 2-3 tbsp. l. oils;
• salt to taste.

Milk mushrooms can be fried before canning

Step-by-step preparation:

1. Prepare the mushrooms, cut them, cook in slightly salted water for 20 minutes.
2. Pour vegetable oil into a frying pan, heat it, add mushrooms and, stirring, fry them for about 25 minutes. Add salt to taste.
3. Place the mushrooms in prepared containers for marinating, leaving 2 cm for the oil in which they were fried. Roll up the blanks.

Milk mushrooms prepared in this way can be stored for up to six months in a cold place.

How to properly marinate milk mushrooms with butter

A recipe for pickled mushrooms (milk mushrooms) with butter for the winter is a great way to make delicious preparations that can be stored for up to 6 months.

Ingredients:

• 2 kg of small mushrooms;
• 1 liter of table vinegar 6%;
• 1.5 liters of vegetable oil;
• 5-6 pcs. bay leaves;
• 5-6 clove inflorescences;
• salt to taste.

Vegetable oil in preservation prevents the development of mold

Preparation progress:

1. Salt the prepared mushrooms, add vinegar essence, boil, cook for 20 minutes.
2. Drain the liquid and rinse under running water.
3. Place spices in sterilized jars, then mushrooms, then pour in heated oil.
4. Roll up the workpieces and cool before storing.

Milk mushrooms prepared according to this recipe can be stored for no more than six months.

Marinating milk mushrooms for the winter with other mushrooms

Milk mushrooms combined with various mushrooms make a delicious assortment. To prepare it you need:

• 0.5 kg of mushrooms of each type (chanterelles, champignons, saffron milk caps, honey mushrooms, oyster mushrooms, milk mushrooms);
• 4 liters of water;
• 1 glass of apple cider vinegar;
• 1 tbsp. spoon of sugar;
• 2 tbsp. spoons of salt;
• spices (1 bay leaf, 1 dill umbrella, 3 black peppercorns, 1 clove flower per jar).

Marinating milk mushrooms is possible using any other edible mushrooms

Preparation:

1. Prepare the mushrooms, wash them, trim off the stems completely or partially.
2. Salt and pepper boiling water and add bay leaf.
3. Place mushrooms in a saucepan and cook for half an hour.
4. Add the remaining spices, cook for 10 minutes.

Place the finished assortment into jars and roll up.

How to preserve caviar from milk mushrooms for the winter

Caviar is one of the best recipes for making pickled milk mushrooms for the winter. The finished dish is an original appetizer that can become either an independent dish or a filling for pies, sandwiches, stuffed eggs, etc.

Ingredients:

• 2.5 kg of mushrooms;
• 320 g onions;
• 200 ml vegetable oil;
• 90 g salt;
• 6 cloves of garlic;
• 5 ml 9% table vinegar;
• 3 currant leaves;
• 3 cherry leaves;
• 2 green dill umbrellas;
• a bunch of celery.

Caviar is an original appetizer that can become an independent dish or a filling for pies

Step-by-step preparation:

1. Prepare the mushrooms, cut large milk mushrooms into several parts. Boil for 30 minutes, salting the water and skimming off the foam.
2. Finely chop the onion and garlic and fry in a frying pan for 5 minutes.
3. Wash the boiled milk mushrooms in boiled water, cool, and grind in a blender or meat grinder. The degree of grinding can be different: into a pate or larger, with pieces of mushrooms.
4. Wash and dry celery, dill umbrellas, cherry and currant leaves. These ingredients give the future caviar taste and aroma.
5. Mix minced mushrooms, herbs, garlic and onions in a saucepan, boil and simmer over low heat, stirring, for an hour. A few minutes before removing from heat, add vinegar essence and stir.
6. Place caviar in sterilized jars.

Leave the pieces to cool upside down.

How to preserve a salad of milk mushrooms with vegetables for the winter

Milk mushroom salad with vegetables is a tasty and interesting solution in which mushrooms are the main ingredient.

Compound:

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

Canned milk mushrooms go well with tomatoes

Preparation progress:

1. Prepare the mushrooms by boiling them in a saucepan with 3 liters of water and 2 tbsp. l. salt, skimming off the foam until they sink to the bottom. Drain the liquid.
2. Wash the tomatoes, remove the skin after dipping them in boiling water, and chop them coarsely.
3. Peel the onion and cut into half rings.
4. In a saucepan with vegetable oil and 1 tbsp. l. add mushrooms and fry for 10 minutes. Transfer to a stewing dish.
5. Fry the onion until golden brown, add to the milk mushrooms.
6. Fry the tomatoes until they soften. Add to remaining ingredients.
7. Add vinegar essence to the container, put on low heat, simmer, stirring, salad for 30 minutes.
8. Transfer the salad into sterilized jars and roll up.

Cool the workpieces, then store them for long-term storage.

Preserving milk mushrooms in tomatoes for the winter in jars

Ingredients:

• 2 kg of mushrooms;
• 2.5 liters of water;
• 370 g tomato paste;
• 50 ml 9% vinegar;
• 50 g sugar;
• 5 black peppercorns;
• 3 onions;
• 2 bay leaves;
• 0.5 tbsp. l. salt;
• 0.5 cups sunflower oil.

Mushrooms in tomato go well with various side dishes

Step-by-step preparation:

1. Peel and wash the mushrooms. Finely chop, place in a saucepan, add hot water so that its level is two fingers higher than the milk mushrooms. Put on fire, boil, cook for 20 minutes, remove foam regularly. Drain the liquid and wash.
2. Cut the onion into rings, place in a deep saucepan, and fry until golden brown. Add sugar, stir, keep on fire for another 3 minutes. Add mushrooms, salt, add spices, stir, fry for 10 minutes. Add tomato paste, stirring, simmer for 10 minutes.
3. Add vinegar, and, after stirring, pour into jars and roll up.

Mushrooms in tomato will become a bright decoration of the festive table. They go well with various side dishes and can also be served as a main snack.

After how many days can you eat pickled milk mushrooms?

If pickled mushrooms are well-cooked beforehand, you can eat them the very next day after pickling. But this is not enough for them to be saturated with the taste and aroma of the marinade. The optimal preparation time is 30-40 days.

Storage rules

Pickled milk mushrooms should be kept in a cool, dark room at a temperature of +1 to +4 °C. If mold appears, you need to drain the liquid, rinse thoroughly, and then cook in a new marinade. Next, put the product in clean, dry jars, add vegetable oil. Metal seaming lids are not recommended because they can cause botulism.

The blanks are covered with sheets of plain and waxed paper, then tied tightly and placed in a cool room.In addition, milk mushrooms are well stored in a container with a plastic lid or other non-oxidizing containers.

Pickled milk mushrooms should be stored in a cool place

Conclusion

Pickled milk mushrooms are prepared for the winter according to many recipes, depending on taste preferences. Mushrooms must be properly prepared before processing. After seaming, it is important to observe the storage conditions of the product so as not to spoil the workpiece and not cause harm to your own health.

Recommended Posts

Fresh pickled cabbage: recipe

Cabbage with beets pickled for the winter

Recipe for spicy pickled cabbage with beets

Gurian marinated cabbage

Pickled cabbage with oil and vinegar

Pickled cabbage for the winter with citric acid

Instant Armenian recipe

How to pickle milk mushrooms: marinated, crispy, best cooking recipes with photos

Cucumbers marinated with ground pepper: black, red, pickling recipes