Marinated dry milk mushrooms (white milk mushrooms) for the winter: cold and hot pickling recipes

White mushrooms are considered one of the most delicious types of edible mushrooms. Therefore, they are often used for winter preparations. Pickling dry milk mushrooms is not difficult if you use simple step-by-step recipes. This option is perfect for lovers of mushroom snacks.

How to marinate white caps

Dry milk mushrooms are prepared in different ways. To deliciously marinate fruiting bodies, you need to prepare them first.

First of all, you should make sure that the dry loading is suitable for consumption. It is not recommended to pickle damaged or old specimens.

Plants growing in natural conditions can harbor insects. This also happens if they are kept in a damp place after harvesting. It is possible that they have become damp and spoiled.Before marinating dry white mushrooms, you should pay attention to their smell. It will be unpleasant if the mushrooms have become unfit for consumption.

Having selected suitable specimens, they should be soaked in water. Dry milk mushrooms can be very bitter. Therefore, they are washed with running water, then filled with liquid for 10-12 hours. Milk is used for soaking, as it removes bitterness and makes the fruiting bodies soft.

Classic recipe for pickling dry milk mushrooms

Pre-soaked mushrooms must be boiled in water. The resulting foam is removed with a slotted spoon. You can marinate the toppings when they sink to the bottom of the container. Place the mushrooms in a colander, let them drain, and at this time prepare the spicy sauce.

For 1 kg of loads you will need:

• horseradish root – 2 small pieces;
• allspice – 4-5 peas;
• bay leaf – 2 pieces;
• water – 1.5 cups;
• wine vinegar (6%) – 0.5 cups;
• salt – 1 tsp.

Milk mushrooms must be pre-soaked for 3 days

Cooking process:

1. Water is heated in a saucepan.
2. Before boiling, vinegar is poured into it and the remaining ingredients are added.
3. Mushrooms should be transferred to a glass container and filled with marinade, leaving 1.5 cm to the neck.

The final stage is sterilization of the jars. They are placed in boiling water for 40 minutes, after which they are rolled up.

Hot marinating of dry milk mushrooms

For preparation, pre-soaked fruiting bodies are used. The hot method involves boiling them in a spicy marinade.

Ingredients:

• soaked dry milk mushrooms - 3.5 kg;
• sugar – 2.5 tbsp. l.;
• salt – 1.5 tbsp. l.;
• vinegar – 100 ml;
• cloves – 5 buds;
• bay leaf – 5 pieces;
• black and allspice - 5-6 peas each.

The hot method involves boiling mushrooms in a marinade

Cooking steps:

1. Pour water into the pan and heat.
2. Add salt, sugar and spices.
3. When the liquid boils, add vinegar.
4. Dip the soaked milk mushrooms into the boiling marinade.
5. Cook the fruiting bodies for 15 minutes over low heat.
6. Transfer the mushrooms into jars, pour in the marinade and close with lids.

The workpiece is left at room temperature until completely cooled. Then they can be taken out to a cool place.

How to pickle dry mushrooms for the winter in a cold way

This option for preparing mushrooms is very simple. They do not need to be immersed in a boiling marinade. However, the fruiting bodies must first be boiled in salted water for 8-10 minutes. After this, they can be pickled cold.

You will need:

• boiled white milk mushrooms – 2.5 kg;
• sugar – 5 tsp;
• salt – 3 tsp;
• water – 4 glasses;
• bay leaf - 3 pieces;
• cloves – 3 inflorescences;
• garlic – 3 cloves;
• vinegar - 5 tbsp. l.;
• black pepper – 10-12 peas;
• dill;
• vegetable oil – 5 tbsp. l.

It is better to store blanks in the basement

Boiled mushrooms are left to drain. At this time you need to make a spicy marinade.

Cooking steps:

1. Pour water into an enamel container.
2. Add salt, sugar, oil and vinegar.
3. Press the garlic into the liquid using a press.
4. Boil the marinade, add vinegar, pepper, cloves and bay leaf.

The marinade is boiled for 5-7 minutes, then removed from the stove and allowed to cool. At this time, fill the container with boiled milk mushrooms. When the marinade becomes warm, pour it over the fruiting bodies and roll them up with iron lids. The workpieces must be allowed to cool, and then taken to a place of permanent storage.

How to marinate white mushrooms with cinnamon

This spice will ideally complement a mushroom appetizer. Cinnamon goes well with milk mushrooms, imparting a sweetish taste and pleasant aroma.

Ingredients:

• soaked dry loading – 2 kg;
• cinnamon – 2 sticks;
• acetic acid (70%) – 1 tsp;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• black pepper – 8-10 peas;
• caraway seeds – 1 tsp;
• bay leaf - 2 pieces.

Cinnamon gives the product a sweetish taste

Soaked dry loadings need to be boiled. They are placed in boiling salted water for 10 minutes, after which they are drained in a colander.

Preparing the marinade:

1. Heat water on the stove.
2. Add all spices (except cinnamon).
3. Boil.
4. Cook for 5 minutes.
5. Add cinnamon, acetic acid.
6. Cook for another 5-7 minutes.

Boiled mushrooms are placed in jars. The remaining space is filled with hot cinnamon filling. Each container is closed with an iron or screw lid and left to cool.

How to marinate dry milk mushrooms with garlic

This recipe will appeal to lovers of spicy mushroom appetizers. Before cooking milk mushrooms, they are soaked overnight in water.

The following components will be required:

• dry milk mushrooms – 1 kg;
• garlic – 4-5 cloves;
• allspice and black pepper – 12-15 peas;
• bay leaf – 3-4 pieces;
• water – 1 l;
• salt – 1 tsp;
• vinegar – 100 ml.

Cooking method:

1. Boil dry milk mushrooms for 10 minutes, wash with water and let drain.
2. Heat water, add salt, pepper and bay leaf.
3. Transfer the fruiting bodies into a deep container, add chopped garlic, mix.
4. Pour in marinade and vinegar.
5. Stir the mixture, transfer to jars and close.

You can eat mushrooms after 10 days

The fruiting bodies will be ready for consumption in 2 weeks. Therefore, it is not necessary to preserve them by closing them with iron lids.

Another delicious recipe for pickled milk mushrooms with garlic:

White dumplings marinated in tomato

These mushrooms can be eaten as an independent snack. It is also used to season first courses.

Required ingredients:

• dry loading – 1.5 kg;
• tomato paste – 350 g;
• garlic – 3 cloves;
• water – 0.5 l;
• bay leaf – 2 pieces;
• vinegar - 2 tbsp. l.;
• salt, pepper - to taste.

Milk mushrooms go well with boiled rice, potatoes or spaghetti

Cooking steps:

1. Fry the soaked pork belly in vegetable oil until the liquid evaporates.
2. Dilute tomato paste with water and stir thoroughly.
3. Add salt, pepper, garlic and bay leaf.
4. Pour the tomato marinade over the mushrooms and simmer.
5. Add vinegar.

The stew mixture is placed in jars. They need to be sterilized in boiling water for 30 minutes and closed with iron lids.

Crispy marinated dry milk mushrooms for the winter

It is very difficult to keep mushrooms firm and elastic during heat treatment. To do this, they need to be cooked for 5-7 minutes, then rinsed with cold water. If you soak the fruiting bodies for more than a day, you will not be able to preserve their crunch. Therefore, only fresh fruiting bodies should be prepared.

Ingredients:

• soaked white milk mushrooms - 1 kg;
• water – 0.5 l;
• bay leaf – 3-4 pieces;
• pepper mixture – 15 peas;
• vinegar – 100 ml;
• vegetable oil – 2 tbsp. l.;
• salt – 2 tsp;
• cloves – 3-5 inflorescences.

This preparation is perfect for the holiday table.

Stages of preparing the marinade:

1. To prepare the marinade, you need to heat the water and add spices.
2. When the liquid boils, add vinegar.
3. Fill the fruiting bodies in the jar with hot marinade, leaving 2 cm from the edge.
4. Add vegetable oil on top and close the container.

Storage rules

The shelf life of the product depends on the concentration of vinegar. This is the main preservative responsible for the preservation of pickled mushrooms. Hot-cooked milk mushrooms last longer. During heat treatment, all microorganisms die. Podgrudki, marinated in a cold way, must be sterilized.

Workpieces should be kept at a temperature no higher than 15 degrees. Then their shelf life can be 1.5-2 years. It is best to keep the workpieces in the basement or in a place protected from sunlight.

Conclusion

You can pickle dry milk mushrooms using different recipes and methods. This preparation is easy to prepare. To make a delicious winter snack, you need a minimum set of ingredients. Compliance with preservation rules will ensure long-term storage of pickled milk mushrooms.

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