How to pickle milk mushrooms with garlic: pickling recipes for the winter

Winter milk mushrooms with garlic are a delicious spicy appetizer that will diversify both the holiday table and Sunday lunch. Crispy mushrooms in a fragrant marinade can be easily made at home. The main thing is to follow the basic rules and understand the intricacies of cooking.

Rules for preparing milk mushrooms with garlic

Milk mushrooms are considered a delicacy due to their unique taste and “meatiness”. They can be an excellent addition to meat or a main snack on a Lenten table. Milk mushrooms contain 18 amino acids, thiamine, niacin and riboflavin, and in terms of protein they are even ahead of chicken meat.

This species is classified as conditionally edible mushrooms, so they must be processed before cooking. The safety of their use is guaranteed by proper preparation. It includes:

• fingering;
• cleaning;
• sorting;
• soaking;
• washing.

To begin with, milk mushrooms are sorted out, removing wormy, inedible and overgrown specimens. Then they are cleaned of debris and dirt and sorted. The smallest, most delicious milk mushrooms are set aside separately. After this, the mushrooms are soaked. Do this in cold, salted water (10 g of salt per 10 liters of clean water).

Soak the mushrooms for 48-50 hours, after which they are washed. This is necessary in order to get rid of lactic acid, which, when it gets into the marinade, makes it cloudy and the product unfit for consumption. If there is no time for soaking, then boil the milk mushrooms 3-4 times in salted water (after 20 minutes, when it boils). After each cooking they are washed. Before preservation, rinse thoroughly again with clean water.

Milk mushrooms marinated with garlic for the winter

The classic recipe “for the winter” attracts with its simplicity and minimal number of ingredients.

To marinate milk mushrooms, a minimum amount of ingredients is required

You will need:

• milk mushrooms (prepared, soaked) – 4 kg;
• water – 2 l;
• salt – 100 g;
• cloves – 10 pcs.;
• garlic – 20 cloves;
• sugar – 40 g;
• vinegar essence (70%) – 35ml.

Step-by-step preparation:

1. Cut the prepared mushrooms into pieces, place in a saucepan, add water, salt and put on fire.
2. At the point of boiling, turn off the noise and simmer for at least half an hour.
3. Prepare the marinade: dissolve sugar and salt in 2 liters of water and, bringing to a boil, add cloves.
4. Place the boiled mushrooms in the pan and simmer for another 20 minutes.
5. Add the essence, chopped garlic and cook for 10-12 minutes.
6. Place milk mushrooms in sterilized jars, pour marinade over everything and roll up the lids.

The workpieces must be covered with a warm blanket and left there until they cool down, after which they can be moved to storage areas.

How to marinate milk mushrooms with garlic and dill for the winter

Dill is used in canning, primarily for flavor. As a rule, umbrellas or seeds are used.

The use of dill makes pickled milk mushrooms more flavorful

You will need:

• soaked milk mushrooms – 1.5 kg;
• table vinegar (9%) – 35 ml;
• allspice (peas) – 5 pcs.;
• salt – 30 g;
• garlic – 8 cloves;
• dill umbrellas – 6 pcs.;
• water – 1 l.

Step-by-step preparation:

1. Cut the mushrooms to the desired size and boil in lightly salted water (20 minutes).
2. Place them in a saucepan, cover with clean water, add salt and pepper and simmer for an additional 20 minutes.
3. Add vinegar and stir everything.
4. Place dill umbrellas (3 pieces per jar), chopped garlic, mushrooms in a sterilized container and pour marinade over everything.
5. Roll up containers with lids and cover until cool.

This recipe can be used either as a separate snack or as one of the ingredients for a salad.

How to marinate milk mushrooms with garlic and spices

Any marinade leaves room for improvisation. Most often, spices become the main tool.

Garlic gives pickled milk mushrooms a spicy note

Ingredients:

• mushrooms – 2 kg;
• water – 3 l;
• salt – 35 g;
• allspice (peas) – 10 pcs.;
• cinnamon – 1 stick;
• garlic – 6 cloves;
• bay leaf – 3 pcs.;
• vinegar (9%) – 40 ml;
• citric acid – 5 g.

Step-by-step preparation:

1. Boil the milk mushrooms in 1 liter of water, then drain in a colander.
2. In a separate saucepan, boil 2 liters of water, add bay leaf with vinegar, salt, pepper and cinnamon. Bring to a boil and cook for 20 minutes.
3. Place mushrooms and chopped garlic into prepared jars, sprinkle everything with citric acid and pour marinade over it.
4. Cover the containers with a lid and sterilize for half an hour in a pan of boiling water.
5. Roll up the jars and cover with a blanket until completely cool.

How to salt milk mushrooms with garlic for the winter using the hot method

Salted milk mushrooms for the winter are a traditional recipe in Russian cuisine. They are served with fresh sour cream and chopped onions.

You can chop onions for salted milk mushrooms

You will need:

• soaked milk mushrooms – 2 kg;
• salt – 140 g;
• garlic – 10 cloves;
• dill (umbrellas) – 5 pcs.;
• black pepper (peas) – 10 pcs.;
• currant leaf – 10 pcs.;
• horseradish leaf – 2 pcs.

Step-by-step preparation:

1. Boil the mushrooms in salted water (20 minutes).
2. Drain in a colander, then dry with a towel.
3. Slice the garlic.
4. Place coarsely chopped horseradish and currant leaves, salt and garlic slices into prepared containers.
5. Place the mushrooms caps down, sprinkling each layer with salt, garlic, dill and pepper.
6. Compact the layers with a spoon or your hands.
7. Pour boiling water over everything, close the lids and leave to cool.
8. Then send it to the cellar or to the balcony.

Every 14-15 days, the workpieces need to be inspected and, if necessary, brine should be added. Lids used for salting must be nylon.

The process of preparing pickled milk mushrooms with garlic is presented more clearly in the video:

Cold salting of milk mushrooms with dill and garlic

The cold method allows you to preserve most of the nutrients.

You will need:

• prepared milk mushrooms – 5 kg;
• salt – 400 g;
• garlic – 20 cloves;
• dill in umbrellas – 9 pcs.;
• bay leaves – 9 pcs.;
• currant leaf – 9 pcs.

The cold method of salting milk mushrooms helps preserve nutrients

Step-by-step preparation:

1. Wash the mushrooms well and place them in clean jars with currant leaves previously placed in them (3 pieces each).
2. Sprinkle each layer with salt, chopped garlic, bay leaf and dill.
3. Compact the milk mushrooms and press them down with a weight on top.
4. After 8-10 days, the mushrooms should release juice, which, when mixed with salt, forms a brine.
5. After 10 days, the jars must be taken out to the pantry or basement.
6. Store pickles at a temperature not exceeding +8 °C.

A simple recipe for salted milk mushrooms with garlic and dill

Garlic not only enriches the aroma of mushroom preparations, but also, thanks to the phytoncides it contains, has an antibacterial effect.

You will need:

• soaked mushrooms – 6 kg;
• salt – 400 g;
• cherry leaf – 30 pcs.;
• garlic – 30 cloves;
• pepper (peas) – 20 pcs.;
• dill (seeds) – 30 g;
• bay leaf – 10 pcs.

For pickling, milk mushrooms need to be soaked for up to 5 days.

Step-by-step preparation:

1. Place cherry leaves on the bottom of a large enamel container and sprinkle everything with a thin layer of salt.
2. Place a layer of mushrooms and sprinkle again with salt, dill, garlic and bay leaf.
3. Lay out all layers, compact, cover with gauze and press down with pressure.
4. Leave in a cool place for 20 days until juice forms.
5. Place the mushrooms in sterilized jars, fill with the resulting brine and close with lids.
6. Leave in a cool room for 50-55 days.

How to marinate milk mushrooms with garlic and currant and cherry leaves

In the recipe for the winter, leaves can be used, both fresh and dried.

You will need:

• milk mushrooms (soaked) – 1 kg;
• garlic – 5 cloves;
• currant and cherry leaves - 2 pcs.;
• bay leaf – 1 pc.;
• pepper (peas) – 7 pcs.;
• mustard seeds – 5 g;
• salt – 70 g;
• sugar – 35 g;
• vinegar – 20 ml.

Mustard seeds add a slight “forest” flavor

Step-by-step preparation:

1. Wash the mushrooms and cook for 20-30 minutes.
2. Add bay leaf, salt, sugar, vinegar and pepper to a saucepan with 1 liter of water.
3. At the moment the marinade boils, add milk mushrooms to it.
4. Place chopped garlic, cherry and currant leaves, mustard seeds, then mushrooms on the bottom of sterilized jars.
5. Pour marinade over everything and roll up the lids.

Milk mushrooms, salted with garlic and horseradish

Horseradish and garlic perform the same functions - they destroy harmful bacteria.

You will need:

• soaked milk mushrooms – 4 kg;
• horseradish root – 3 pcs. 10 cm each;
• bay leaf – 1 pc.;
• salt – 120 g;
• garlic – 10 cloves.

Add no more than 1-2 bay leaves to salted milk mushrooms so as not to interrupt the mushroom smell

Step-by-step preparation:

1. Make the brine: bring 1.5 liters to a boil and dissolve 120 grams of salt in water.
2. Boil the milk mushrooms (15 minutes), drain the water, add clean water again and cook for another 20 minutes.
3. Drain the mushrooms in a colander.
4. Chop the garlic and horseradish roots (coarsely).
5. Layer mushrooms, horseradish and garlic into sterilized jars.
6. Pour brine over everything and screw the lids on.

The workpieces cool under a blanket, after which they are moved to the basement or pantry.

Milk mushrooms with garlic in tomato for the winter

Milk mushrooms in tomato for the winter are an unusual snack with a very harmonious taste.

You will need:

• milk mushrooms – 5 kg;
• salt – 140 g;
• bay leaf – 5 pcs.;
• garlic – 20 cloves;
• dill seeds – 15 g;
• black pepper (peas) – 35 pcs.

Milk mushrooms in tomato prepared with tomato juice

For refueling:

• tomato juice – 1.5 l;
• salt – 20 g;
• sugar – 40 g;
• bay leaf – 3 pcs.

Step-by-step preparation:

1. Pour 2 liters of water into a saucepan, add salt, mushrooms and cook until boiling.
2. After this, add bay leaves, black pepper (10 pcs.) and dill seeds (5 g). Simmer over low heat for 1.5 hours.
3. Make the sauce: bring tomato juice to a boil, add salt, sugar and bay leaf.
4. Place garlic (4 pcs.), dill (1 pinch each) and pepper (5 pcs.) into clean jars (700 ml).
5. Drain the mushrooms in a colander, then place them in jars and pour in tomato sauce.
6. Add 1 teaspoon of vinegar essence to each container.
7. Roll up the lids.

It is necessary to turn the workpieces upside down and cover them with a warm blanket so that cooling occurs slowly.

Storage rules

The best option for storing workpieces is a cellar or basement. When equipping them, it is necessary to take care not only of ventilation, but also of the permissible level of air humidity. Don’t forget about pre-treatment of walls against mold. To do this, use safe fungicides.

In your apartment, you can store canned food in specially equipped storage rooms or on the balcony. In older homes, kitchens often have “cold cabinets” under the window sill. This is a great place to store supplies for the winter. If they are absent, you can equip a regular balcony or loggia.

To do this, it is necessary to mount a small cabinet or closed shelves, since the workpieces should not be exposed to direct sunlight. In addition, the balcony must be regularly ventilated. This will maintain normal levels of humidity and temperature.

Conclusion

Winter milk mushrooms with garlic are a classic Russian appetizer that does not require special skills or complex manipulations. An aromatic marinade or brine will help reveal all the flavor nuances. The main thing is to choose the ingredients correctly and follow all the basic rules of canning.

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