Pickled black milk mushrooms

Even those who do not have a particular passion for mushroom preparations have definitely heard at least something about salted milk mushrooms. After all, this is a classic of Russian national cuisine. But when pickled, these mushrooms are also quite tasty. In addition, in city apartments it is easier to prepare and store pickled black milk mushrooms than salted ones. Those who like to experiment with preparing mushrooms for the winter will find in the article many interesting recipes for pickling black milk mushrooms or nigella, which will be welcome guests on any table.

How to pickle black milk mushrooms correctly

The most important feature of nigella is that their pulp contains a very caustic and bitter milky juice. Therefore, before any culinary processing, mushrooms must either be soaked in water for quite a long time, or boiled, preferably in two waters. But after these simple procedures, the taste of the finished milk mushroom is so interesting in itself, even without adding spices, that it can also be used to add other mushrooms to dishes to add piquancy and variety.

The marinade itself for black milk mushrooms can have a variety of flavors: spicy, sweet, salty and sour, as well as sweet and sour. Therefore, the appetizer of pickled nigella is truly universal - everyone can find something most suitable to their taste.

1. Lovers of salty foods should focus on salt and add a little bay leaf.
2. The combination of sugar, cinnamon and cloves will give the marinade a pleasant sweetish taste.
3. A sour taste can easily be achieved by adding more vinegar.
4. Well, lovers of hot and spicy foods should only add more black or red pepper according to the recipe.

Well, what is the first thing that any mushrooms brought from the forest or bought at the market require? – this is the selection of high-quality representatives most suitable for pickling. Small, young mushrooms with a cap diameter of no more than 6-8 cm are best suited for these purposes. Larger black milk mushrooms are best left for pickling. Although, of course, it is not prohibited to marinate them, after cutting them into smaller pieces. Milk mushrooms love to grow among fallen leaves, so they are usually densely covered with a variety of forest debris, from which they will have to be cleaned with a brush and sometimes a knife.Wormy and rotten specimens are also removed.

You need to soak nigella for at least 12 hours, and to ensure that the bitterness is removed, it is better that this process lasts up to 2-3 days. When soaking, the water is changed at least 2 times a day, and if the mushrooms are soaked in a warm room, then perhaps even more often.

If there is no time and desire to bother with long soaking, it can be replaced by boiling. To remove bitterness, simply boil the milk mushrooms in salted water for 10 minutes. The water must be drained, and the mushrooms, depending on the recipe, can either be boiled again or immediately cooked in the marinade. There are already many combinations here.

The soaking process is not necessary if the milk mushrooms are to be boiled and pickled hot. But if you want to get especially crispy mushrooms, which are marinated according to the recipe using the so-called cold method, pre-soaking the milk mushrooms is mandatory.

Classic recipe for pickled black milk mushrooms

Marinating milk mushrooms in the classic way is not at all difficult, and it does not take much time. So that even a novice housewife can easily cope with the process of making pickled black milk mushrooms, below is a step-by-step recipe with pictures.

You will need:

• 2 kg of milk mushrooms;
• 2 liters of water;
• 50 g rock salt;
• 4 bay leaves;
• 5 peas each of allspice and black pepper;
• 5 buds of cloves;
• 20 ml 70% vinegar essence.

For this recipe, it is not necessary to soak nigella. But if you have time, then you should not ignore this procedure, since the soaking process removes not only the bitterness, but also many other unnecessary compounds that the mushrooms could absorb.

Preparation:

1. Cleaned milk mushrooms are poured into 1 liter of water with 10 g of salt dissolved in it, brought to a boil and cooked for about 20 minutes, constantly removing the foam that forms on the mushrooms.
   
2. After boiling, the mushrooms are washed and left in a colander so that absolutely all the liquid drains from them.
3. A marinade is prepared from the second liter of water. After boiling, add the remaining amount of salt, cloves, pepper and bay leaf.
   
4. Boil for 5 minutes, add boiled mushrooms and cook for another 15 minutes.
5. During this time, jars and lids are sterilized.
6. The essence is poured into the marinade, stirred, the mushrooms are immediately placed in sterile jars and the boiling marinade is poured over the very edge of the jar.
   
7. Glass containers are hermetically sealed with sterile lids and left to cool, turning them upside down, under something warm.

You can eat pickled milk mushrooms prepared according to this recipe only after 7-8 days.

Pickled black milk mushrooms for the winter: recipe with onions

If you add 1 onion, cut into thin rings, per 1 kg of fresh milk mushrooms, the taste of pickled mushrooms will only improve. Mushrooms are prepared according to the classic recipe, and chopped onions are added to the marinade along with spices.

Black milk mushrooms marinated with carrots and onions

Using the following representatives of the vegetable kingdom, you can create not only tasty, but also satisfying pickled milk mushrooms:

• 2 pcs. onions;
• 1 medium sized carrot;
• 1 kg of milk mushrooms;
• 2 cups of water for cooking and the same amount for making the marinade;
• 20 ml of vinegar essence;
• 7 clove buds;
• 12 black peppercorns;
• 5 bay leaves;
• 15 g sugar;
• 60 g salt.

Preparation is very similar to the classic recipe:

1. The mushrooms are cleaned and boiled in salted water for 10-15 minutes.
2. Peel the carrots and grate them on a fine grater.
3. The onion is chopped into rings with a knife.
4. A marinade is prepared from all the remaining ingredients, to which carrots and onions are added after boiling water.
5. Then add the boiled milk mushrooms and boil for the same amount of time as they were boiled.
6. At the end, vinegar essence is added.
7. Place the pickled mushrooms in sterile jars and seal.

Marinating black milk mushrooms with nutmeg

Pickled black milk mushrooms are prepared in exactly the same way with the addition of nutmeg. The latter is added in ground form, using 1 pinch per 1 kg of fresh mushrooms. The seasoning is very popular in the preparation of mushroom marinades and gives finished dishes a spicy, islandy, woody flavor.

Delicious recipe for black milk mushrooms marinated with cherry and currant leaves

Using the same classic recipe for making pickled black milk mushrooms, you can add cherry and black currant leaves to it. They will make the taste of the marinade richer and slightly unusual. In addition, cherry leaves help maintain the firmness and crispness of the mushrooms. For 1 kg of fresh milk mushrooms, add several pieces of leaves of both plants.

How to marinate black milk mushrooms with mustard seeds and cloves

And adding mustard seeds to the classic recipe for pickling milk mushrooms will give the preparation a spicy and very pleasant taste. In addition, mustard seeds will ensure the preservation of pickled milk mushrooms for a longer period.

The ingredients used in this recipe for 1 kg of mushrooms are as follows:

• 1 liter of water;
• 50 g sugar;
• 15 ml of vinegar essence (70%);
• 40 g salt;
• 100 ml vegetable oil;
• 2 cloves of garlic;
• 1 tsp. mustard seeds;
• 2 peas each of black and allspice;
• Bay leaf.

Hot marinating of black milk mushrooms

The hot method of making pickled black milk mushrooms received its name due to the fact that the mushrooms according to the recipe are boiled in the marinade for quite a long time.

Since it is not customary to boil mushrooms before such pickling, soaking according to this recipe is simply necessary to remove bitterness.

For 1 kg of fresh peeled milk mushrooms you can take:

• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 0.5 cups vinegar;
• allspice and bay leaf - to taste.

Preparation:

1. Sort out the nigella, peel and soak for at least 12 hours.
2. Change the water regularly, and rinse the mushrooms themselves under running water when changing water.
   Important! After the water stops turning black, the milk mushrooms can be considered ready for further processing.
3. Prepare the marinade by adding sugar, salt, spices and half of the vinegar according to the recipe to boiling water.
4. Place the soaked and thoroughly washed mushrooms into the marinade.
5. During the cooking process, it is necessary to remove any foam that appears.
   
6. Cook the mushrooms in the marinade for half an hour until they completely sink to the bottom.
7. At the very end of cooking, add the remaining vinegar to the pan.
8. Nigella are placed in jars, covered with metal lids and set to sterilize. Half-liter jars require 20 minutes of sterilization, liter jars - 30 minutes.
9. You can simply cover the jars with pickled milk mushrooms with plastic lids and do without sterilization, but in this case they should only be stored in the refrigerator.

How to pickle black milk mushrooms with garlic and dill for the winter

This recipe for making pickled black milk mushrooms may cause some people to be wildly delighted, but others may not like it at all.Therefore, for the first time you should not prepare too much of this preparation. The recipe with garlic sauce is sometimes also called pickled milk mushrooms in Polish.

You will need:

• 2 kg of milk mushrooms;
• 3 liters of water;
• 30 g sugar;
• 60 g salt;
• 1 bay leaf;
• 20 cloves of garlic;
• 60 ml 9% table vinegar;
• 2 leaves each of cherry and black currant;
• 3 buds of cloves and the same amount of allspice.

Preparation:

1. Fresh peeled milk mushrooms are boiled for 12-15 minutes in 2 liters of water with the addition of 2 teaspoons of sugar.
   Comment! Don’t forget to skim off the foam when boiling milk mushrooms.
2. Prepare a brine from a liter of water with the addition of sugar, salt, and all the spices listed in the recipe.
3. After boiling, add whole cloves of garlic and boiled and washed mushrooms to the brine.
   
4. simmer over moderate heat for 20 minutes.
5. When hot, put into sterile liter jars, fill with boiling brine, and add 30 ml of vinegar to each jar.
6. The containers are immediately sealed hermetically.

A simple recipe for black milk mushrooms marinated with spices

According to this recipe, you can prepare pickled milk mushrooms very easily and, most importantly, quickly. Not counting soaking, the whole process will take no more than half an hour.

You will need:

• 1 kg of milk mushrooms;
• 2 glasses of water;
• 30 ml vinegar essence;
• 10 g salt;
• 3 bay leaves;
• 12-15 peas of black pepper and the same amount of allspice;
• 3-4 buds of cloves.

Manufacturing:

1. After cleaning and discarding substandard specimens, nigella brought from the forest are soaked in cold water for 24 hours, changing the water 2-3 times with fresh water during this time.
2. After soaking, the mushrooms are washed and boiled in slightly salted water for 5 minutes, after which they are removed to a sieve to drain the water.
3. Salt, spices and vinegar are added to the water, brought to a boil and boiled milk mushrooms are placed there, boiled the same amount and placed in sterile jars.

It is better to cover mushrooms prepared according to this recipe with plastic lids and store them in the refrigerator.

Recipe for cold-marinated black milk mushrooms for the winter

This method is called cold not because the milk mushrooms do not undergo heat treatment. Usually they are boiled anyway before marinating. But the marinade is really cooled before pouring.

For cold marinating recipe you will need:

• 800 g of mushrooms, boiled with 70 g of salt in 950 ml of water;
• 850 ml water for marinade;
• 25 g salt;
• 1 g cinnamon;
• 1 g citric acid;
• 30 g sugar;
• 150 ml vinegar 9%;
• 6 peas each of allspice and black pepper;
• 4 buds of cloves;

Manufacturing principle:

1. Prepare a marinade from water and all other ingredients (except mushrooms), let it boil for 5 minutes and cool.
2. Peeled and selected nigella are boiled for 12 minutes.
3. Then cool on a sieve to allow all the water to drain.
4. Place into jars.
   
5. Pour in the chilled marinade so that the mushrooms are completely covered with it, and cover with plastic lids.
6. The mushrooms will be pickled only a month after production, and only then can they be tasted.
7. Store in a cool place, at a temperature not exceeding + 10 °C.

Recipe for crispy pickled black milk mushrooms for the winter

Cold-cooked milk mushrooms are usually firm and crispy. But there is another recipe according to which mushrooms turn out to be very appetizing and attractive externally and internally.

The ingredients can be used from almost any recipe described above, for example, from the previous one.The main thing is the method of preparation.

1. In order not to subject the nigella to cooking, they are carefully soaked for 2-3 days, constantly changing the water at least 2 times a day.
2. On the third day, the mushrooms are washed again in cold water and left in a colander to drain.
3. At this time, prepare a marinade from water, spices, salt and vinegar.
4. Boil it for 5 minutes.
5. The soaked mushrooms are placed in sterile jars, poured with boiling marinade, covered with nylon lids and left to cool.
6. Store pickled milk mushrooms in the refrigerator.

How to pickle black milk mushrooms in jars

Actually, the previous recipe described one of the methods by which the process of pickling milk mushrooms occurs directly in glass jars.

There is another similar recipe. Any ingredients for the marinade can be used, depending on the taste preferences of the housewife. And the manufacturing method is as follows:

1. The soaked mushrooms are boiled in salted water for a quarter of an hour.
2. Then the same amount is boiled in a marinade consisting of water, salt, sugar and vinegar.
3. The necessary spices (pepper, bay leaf and others) are placed at the bottom of glass containers heated in the oven.
   
4. Mushrooms are distributed on top and poured with boiling marinade.
5. The jars can be closed with screw caps or tightened using a seaming machine.

Black milk mushrooms marinated in tomato sauce

Of all the recipes for making pickled black milk mushrooms for the winter, this one is the most original. You can use it to create a delicious vegetable salad, in which milk mushrooms will play one of the main roles.

You will need:

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

Preparation:

1. Boil nigella in water with added salt until they sink to the bottom of the pan.
2. Peel the tomatoes by first scalding them with boiling water and then dipping them in cold water.
3. The onion is peeled and cut into half rings.
4. Pour oil into a thick-bottomed pan, add milk mushrooms and fry them for 10 minutes.
5. In a separate frying pan, fry the onion until golden brown and add it to the mushrooms.
6. Then tomatoes cut into small pieces are fried there until they turn into puree.
7. Tomatoes are also added to the pan with mushrooms and onions, add salt and vinegar and simmer over low heat for about half an hour, stirring slightly.
   Attention! Instead of tomatoes, you can add ready-made tomato paste (100 g), diluted with water.
8. The hot salad is transferred to sterile jars, immediately rolled up and placed to cool slowly under a blanket.

Marinating black milk mushrooms in combination with other mushrooms

Black milk mushrooms go well in marinade with other varieties of mushrooms. As mentioned at the beginning of the article, they can be marinated with almost any other mushrooms after preliminary boiling. They can give the marinade a beautiful cherry tint. They taste best combined with lamellar varieties, such as saffron milk caps, russula, chanterelles, volnushki and others.

Rules for storing pickled black milk mushrooms

Black milk mushrooms, pickled according to recipes with sterilization, can be stored under normal room conditions for about a year. Hermetically sealed jars with pickled mushrooms are stored in a cool place, at a temperature no higher than + 18-20 °C. To preserve other items, it is better to use a cellar or refrigerator.

Conclusion

Pickled black milk mushrooms can be prepared in a variety of ways, although in any case you can get a very tasty and versatile dish.

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