Marinating milk mushrooms for the winter. Recipes for making pickled milk mushrooms for the winter. How to select and prepare mushrooms before pickling

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Valued for a long time, milk mushrooms are, nevertheless, conditionally edible, so before cooking they should be processed - soaked or boiled.

With the right cooking technology, milk mushrooms become not only tasty, but also healthy. These mushrooms are a source of protein (more than in chicken meat), vitamins and even substances that dissolve kidney stones.

Milk mushroom preparations are very popular. White milk mushroom - how to salt or pickle, but the pickled ones are stored longer and are safer. Please your family and prepare marinated milk mushrooms for the winter; the cooking recipes collected here will help you make it delicious.

• Ingredients:
• For 1.5 kg of milk mushrooms -
• 50 ml of 9% vinegar;
• 5 pieces. black peppercorns;
• 3 tsp. salt;
• 1 clove bud;

1 liter of water.

1. Pickled milk mushrooms step by step recipe:
2. We thoroughly clean fresh milk mushrooms from adhering dirt (this is convenient to do with a small toothbrush), and then rinse them under running water. Soak clean, beautiful mushrooms for half a day or a day.
3. After soaking, drain the water, cut the larger milk mushrooms, leave the small ones as is.
4. Throw the mushrooms into boiling water and cook for 20 minutes. After boiling, pour out the water and wash the mushrooms.
5. Pour fresh water over the milk mushrooms (this will be a marinade) so that it lightly covers the mushrooms. Add salt and spices to them and boil for 20 minutes. Then carefully pour in the vinegar and stir.

Immediately place the mushrooms in prepared jars and fill with marinade. Seal tightly with lids, after boiling them first. Wrap the jars in something warm until they cool completely.

Hot pickled milk mushrooms for the winter

A fairly simple marinating recipe. It is interesting because the marinade contains cinnamon: it gives the dish an interesting sweetish taste. If you're not sure you'll like it, use less cinnamon than called for in the recipe.

Milk mushroom preparations are very popular. White milk mushroom - how to salt or pickle, but the pickled ones are stored longer and are safer. Please your family and prepare marinated milk mushrooms for the winter; the cooking recipes collected here will help you make it delicious.

• Additionally, sterilizing jars before sealing is considered a more reliable way to preserve canned food than simply boiling and pouring into jars.
• For 2 kg of boiled milk mushrooms -
• 400 ml water;
• 200 ml of 5% vinegar;
• 10 peas of allspice;
• 6 g citric acid;
• 4 buds of cloves;
• 2 tsp. salt;
• 1 tbsp. l. Sahara;

0.5 tsp. cinnamon.

1. We carefully clean freshly picked mushrooms with a brush to remove dirt and debris, and then rinse them under the tap.
2. Boil the milk mushrooms for about 20 minutes, strain, and rinse again.
3. We sterilize the jars and place the mushrooms in them. Too large ones can be cut into pieces.
4. Prepare the spicy marinade: pour the required amount of water into a saucepan, dissolve salt, sugar and heat to a boil. Strain the boiled liquid through a cloth or thick sieve, since the salt is not very pure.
5. When the strained brine boils again, add pepper, cinnamon, cloves, vinegar and citric acid, cook for a couple of minutes and pour in the mushrooms.
6. Cover the jars with lids (but do not seal them hermetically) and place them in a wide saucepan for sterilization. If there is no special grill, then place several layers of fabric on the bottom of the pan. Preheat the water in the pan to 60 degrees (if placed in cold water, jars with hot marinade may burst).
7. Over low heat, heat the water in a saucepan to 100 degrees and sterilize the mushrooms: half a liter jars - half an hour, liter jars - 10 minutes longer.
8. When sterilization is complete, roll up the jars with the same lids and cool them upside down.

Recipe for pickled milk mushrooms for the winter in tomato sauce

A good dish for an everyday or holiday table. Young whole mushrooms in a tomato will look especially beautiful. Pair with spaghetti, rice, potatoes or serve as a stand-alone appetizer.

Milk mushroom preparations are very popular. White milk mushroom - how to salt or pickle, but the pickled ones are stored longer and are safer. Please your family and prepare marinated milk mushrooms for the winter; the cooking recipes collected here will help you make it delicious.

• For 2 kg of milk mushrooms -
• 370 ml tomato paste;
• For 1.5 kg of milk mushrooms -
• 50 g sugar;
• 5 black peppercorns;
• 3 onions;
• 2.5 liters of water;
• 2 bay leaves;
• 0.5 tbsp. l. salt;
• 0.5 tbsp. sunflower oil.

How to pickle milk mushrooms in jars for the winter:

1. Remove soil and debris from the mushrooms and rinse thoroughly under running water.
2. Finely chop the clean milk mushrooms and add hot water to a large saucepan. The water should be two fingers above the mushrooms.
3. Boil the mushrooms over low heat for a quarter of an hour after boiling. Foam will constantly appear, it must be removed. Strain the cooked mushrooms and rinse with running water.
4. Meanwhile, cut the onion into rings and fry in sunflower oil until golden brown. It’s better to do this in a deep saucepan, because we’ll be throwing mushrooms in there too. When the onion is fried, add sugar, stir and fry for another 3 minutes.
5. Add mushrooms, peppers and bay leaves to the onion, add salt, mix well and fry for 10 minutes.
6. Mix the tomato paste into the mixture of mushrooms and onions and simmer for 10 minutes. Be sure to stir, as it sticks strongly to the bottom of the saucepan.
7. Pour in the vinegar, mix well and place in sterilized jars. Seal with boiled lids and place upside down under a blanket until completely cooled.

Recipe for pickled milk mushrooms for the winter in jars with garlic

A good recipe for those who love savory snacks. Milk mushrooms marinated with garlic acquire a bright, unusual taste. The longer such mushrooms are stored, the brighter their garlic aroma becomes.

Milk mushroom preparations are very popular. White milk mushroom - how to salt or pickle, but the pickled ones are stored longer and are safer. Please your family and prepare marinated milk mushrooms for the winter; the cooking recipes collected here will help you make it delicious.

• For 1 kg of milk mushrooms -
• 25 cloves of garlic;
• 5 peas of allspice;
• 5 buds of cloves;
• 3 bay leaves;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tsp. vinegar 9%;
• 1 clove bud;

Hot pickled milk mushrooms with vinegar:

1. Soak the peeled milk mushrooms in cold water overnight, then rinse thoroughly under the tap. We cut very large specimens into two or more parts.
2. Place the mushrooms in a deep saucepan, add water and cook for 13-15 minutes. Remove any foam that appears. After boiling, wash the milk mushrooms.
3. Bring the water for the marinade to a boil, add spices, salt and sugar. Boil everything together for 5 minutes.
4. Place the washed milk mushrooms into boiling brine and cook for half an hour. Then remove the mushrooms and carefully pour vinegar into the brine.
5. We wash and sterilize the jars and boil the lids. We distribute the garlic cloves into jars, fill them with mushrooms, and then pour in the boiling marinade. Cover tightly with lids and keep warm until completely cold.

Milk mushroom salad

Mushrooms and various vegetables are always a good combination, and milk mushrooms are no exception. This winter salad will be an excellent winter snack. Hearty, with an unusual taste, well suited for fasting people. The salad is served chilled with hot dishes.

Milk mushroom preparations are very popular. White milk mushroom - how to salt or pickle, but the pickled ones are stored longer and are safer. Please your family and prepare marinated milk mushrooms for the winter; the cooking recipes collected here will help you make it delicious.

• For 2 kg of milk mushrooms -
• 20 ml of 70% vinegar essence;
• 1 kg of tomatoes;
• 1 kg of onion;
• 1 tbsp. l. salt;
• 1/2 tbsp. sunflower oil.

How to pickle milk mushrooms for the winter:

1. Carefully clean the milk mushrooms with a brush, soak and rinse for several hours.
2. Cut the mushrooms prepared according to all the rules into pieces and boil them in salted water. If foam rises, remove it. Cook until the milk mushrooms fall to the bottom of the pan. Then we separate the mushrooms from the water and dry them.
3. Wash the tomatoes, blanch them and remove the skin. Then coarsely chop and fry until soft.
4. Heat sunflower oil in a saucepan and fry milk mushrooms with salt in it for 10 minutes.
5. While the mushrooms are frying, cut the onion into half rings and fry it until golden.
6. Add onions and tomatoes to the mushrooms, add vinegar and mix well. Simmer the mixture for half an hour over low heat. Don't forget to stir constantly, as it may burn!
7. Place the finished hot salad in sterilized jars and seal. Keep the jars of salad under a blanket until they cool completely.

Milk caviar

An excellent snack that can be used both on its own and for making sandwiches, stuffed eggs, filling for pies and other dishes. The advantage of caviar is that it is suitable for mushrooms that have lost their beautiful appearance during transportation or processing. The greens in the composition give the caviar a special taste and aroma.

Milk mushroom preparations are very popular. White milk mushroom - how to salt or pickle, but the pickled ones are stored longer and are safer. Please your family and prepare marinated milk mushrooms for the winter; the cooking recipes collected here will help you make it delicious.

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

Cooking steps:

1. Clean freshly picked mushrooms with a brush under running water. To make cooking more convenient, cut large milk mushrooms into several parts, leaving small ones untouched.
2. Place the mushrooms in a large saucepan and sprinkle with salt. Then fill with water so that it is just above the mushrooms. Cook for half an hour, skimming off the foam. It shouldn't boil too much.
3. In order not to waste time, cut the onion into small cubes, finely chop the garlic with a knife or grate it.
4. Throw the onion and garlic into the heated oil and fry for 5 minutes, stirring occasionally.
5. Wash the cooked milk mushrooms in boiled water and cool. After cooling, grind in a meat grinder or blender. You can chop it very finely, like for a pate, or larger, so that you can feel the pieces of mushrooms.
6. We wash celery greens, cherry and currant leaves, and dill umbrellas in several waters. Let's dry them.
7. In a saucepan, mix minced mushrooms, onions with garlic and herbs. Bring the mixture to a boil and simmer over low heat for an hour. Be sure to stir: it may burn! At the very end of stewing, add vinegar and mix well again.
8. Place the caviar in pre-sterilized jars and roll up.

What is better to salt or marinate milk mushrooms? Pickled milk mushrooms (regardless of the cooking method) acquire an unusual aroma, become meatier and are better digestible. They can be served as a separate appetizer, seasoned with onions and vegetable oil, and added to salads, cereals or other dishes.

Store canned pickled milk mushrooms in a cool, dark place.

Many housewives mistakenly think that milk mushrooms can only be salted. Indeed, pickling is the oldest recipe. But there are quite a few other ways to prepare them. One of them is pickling. There are many recipes for pickling milk mushrooms. They all differ from pickling in one important ingredient - acid. As a rule, acetic acid is used, which is the most affordable and is in the kitchen of any housewife. But sometimes vinegar is completely replaced or supplemented with citric acid, which also allows you to create tasty and aromatic marinades.

The first recipe will appeal to those who don’t have time to tinker in the kitchen for a long time. To prepare pickled milk mushrooms at home, you need to take:

• 1 kg of mushrooms;
• 1 liter of purified water for brine;
• 9% vinegar in the amount of 6 tbsp;
• 2 tbsp each granulated sugar and table salt.

Marinating milk mushrooms goes something like this:

1. Wash the main ingredient thoroughly and remove any debris (leaves and soil). Fill with clean water and leave for several hours. How long should mushrooms be soaked? Until they get rid of the bitter taste.
2. Place the soaked mushrooms in a saucepan, add water and place over medium heat.
3. Let the mushrooms boil. Cook after this for about 10 minutes.
4. Remove and allow excess liquid to drain.
5. Marinade for milk mushrooms for 1 liter of water is prepared quickly. Add sugar, salt and vinegar essence to the prepared water. Let it boil.
6. Transfer the mushrooms to the boiling marinade. Cook for 15 minutes.
7. Sterilize jars. Fill them with milk mushrooms and add brine.
8. Close the jars and place them in some cool place, for example, in a cellar.

How long after can you eat the dish? In about a month. This is exactly how long it takes to fully prepare it.

Method number 2: in banks

Milk mushrooms marinated for the winter will undoubtedly become a decoration for both daily and holiday tables. How to pickle milk mushrooms in jars for the winter? First you need to prepare the ingredients:

• 1 kg of main ingredient;
• 2 currant and cherry leaves;
• 2 cloves of garlic;
• marinade (for 1 liter of water, 2 tablespoons of salt, 1 tablespoon of sugar, black peppercorns, allspice, several bay leaves, 2 cloves, 1 teaspoon of vinegar).

Marinating milk mushrooms for the winter in glass jars takes place in several stages:

1. Wash the main product and soak in cold water. This procedure will help remove bitterness.
2. Transfer to a larger container, add water and place on the stove. After boiling, cook for about 10 minutes. Foam may appear during the process - it needs to be removed.
3. It's time for the marinade. All spices must be added to the prepared water. Put on fire and wait for it to boil.
4. Transfer the mushrooms to the brine. Boil for 15 minutes.
5. Sterilize jars of the required size. Cover the bottom with currant and cherry leaves. Place garlic there, pre-cut into thin slices.
6. Place everything in jars and add brine there. Pour 1 tsp into each. vinegar.
7. Close with metal lids. Insulate and leave until completely cool.
8. Leave for storage in a cool place.

Method number 3: with citric acid

Some recipes for preparing mushrooms in marinade involve the use of unusual ingredients, such as cinnamon. How to quickly marinate milk mushrooms with spices? First you need to collect all the components indicated in the recipe:

• mushrooms in the amount of 1 kg;
• 0.5 tsp cinnamon and the same amount of citric acid;
• vinegar essence in the amount of 1 tbsp;
• a pair of bay leaves;
• a few peas of allspice.

The cooking process consists of several stages:

1. Sort the mushrooms, remove any debris and wash thoroughly.
2. Fill with water and add a little salt. Put on fire. After boiling, cook for 5 minutes.
3. Remove and transfer to another container. Add water, vinegar and everything except citric acid and spices. Cook this mixture for about 30 minutes.
4. Transfer the finished dish into sterilized jars. Pour citric acid into each of them.
5. Close with lids and send for sterilization. This procedure will take about 40 minutes.
6. Roll up the cans. Cover them with a blanket and let cool. Store in a cool place for storage.

Method number 4: crispy mushrooms

There is another interesting way of pickling. This is a recipe for crispy pickled milk mushrooms. To prepare them you need the following products:

• 1 kg of mushrooms;
• some bay leaves;
• 12 peppercorns;
• 4 tbsp salts, 2 per 0.5 liter jar;
• granulated sugar 2 tbsp;
• 3 cloves of garlic;
• a few cherry leaves;
• 10 carnations.

These ingredients will make 5 servings of the finished dish.

Marinated crispy milk mushrooms are not that difficult to prepare. The recipe is:

1. The main product must be thoroughly sorted, cleaned and washed. Fill with water and leave for 24 hours. During this time, it is recommended to change the water 2-3 times.
2. If the mushrooms are large, they need to be cut into several parts. Small ones can be left like this. Transfer them to a saucepan. Add spices (bay leaf, pepper) and salt there. Pour water.
3. Boil and cook over low heat for 30 minutes.
4. Banks must be sterilized. There you need to put those spices that have not yet been used. Then lay out the milk mushrooms and pour in the brine. Sprinkle 1 tbsp salt on top.
5. Caps used during the harvesting process must be sterile.

Method number 5: spicy taste

The dish prepared according to this recipe will appeal to those who love spicy mushrooms. Cinnamon or chili pepper adds piquancy. They can be added as desired. The list of main ingredients looks like this:

• 1 kg of white milk mushrooms (and in this case it is different);
• 1 liter of clean water;
• 1.5 tbsp granulated sugar;
• 2 tbsp. salt;
• laurel;
• 5 peas of allspice;
• 9% vinegar in the amount of 1.5 tsp;
• a few cherry and currant leaves;
• 20 cloves of garlic;
• to taste - cinnamon or chili pepper.

How to marinate milk mushrooms for the winter in garlic sauce?

1. Prepare the main ingredient. Clean, wash and sort. Pour cold water for 6 hours. During this time, change the water 3 times.
2. Boil for 10 minutes, occasionally skimming off any foam that appears.
3. Wash after cooking.
4. Make the marinade. Pour all the spices, bay leaves, salt and granulated sugar into the prepared water. Boil the mixture.
5. Place mushrooms in boiling marinade. Cook for 15 minutes.
6. Containers for preparation must be sterilized in advance. Place garlic, leaves, and mushrooms on their bottom. Pour over the marinade. Add vinegar on top of each.
7. Close with lids and cover with a blanket. Let them cool down. After this, put it in the cellar or pantry.

If the dish is not prepared for the winter, you need to take care of mold prevention. To do this, place a horseradish leaf or dry mustard under the lid.

Cold option

You can prepare the dish in an unusual way, without boiling the main ingredients.

1. Wash the peeled mushrooms with plenty of water.
2. Heat the water. Throw the mushrooms in there for a couple of minutes (no more).
3. Drain off excess liquid and leave to cool.
4. Take a container. Pour spices into it, add milk mushrooms, mix. Let sit for several days until fully cooked.
5. Prepare the marinade. It is a mixture of vinegar and water.
6. Place the mushrooms in jars and fill with brine (hot).
7. It is advisable to close with metal lids.
8. Let them cool down under the blanket. Store in a cool place.

Pickling milk mushrooms at home is quite simple. For this, well-known ingredients are used. There are two types of process: hot and cold. The end result is crispy and incredibly flavorful.

Description

Marinated milk mushrooms are an excellent appetizer with excellent taste and aroma. Pickling mushrooms at home is very simple, and you can do it both for the winter and for every day. In the latter case, you can even use frozen milk mushrooms. This does not affect the taste of the snack in any way, but it cannot be stored for a long time, since the ingredients were initially frozen. However, in any case, the mushrooms turn out very crispy and incredibly tasty.
You can serve homemade pickled milk mushrooms immediately after opening the jar. They can also be pre-fried or baked in the oven. Mushrooms prepared in a hot way with vinegar can act as ingredients for preparing some dishes. They make a very tasty mushroom soup and a light salad, and they also make divine hot sandwiches with pickled milk mushrooms.
Both white and black milk mushrooms are suitable for pickling this simple recipe with step-by-step photos. If all the required ingredients are used for this purpose, the calorie content of canned mushrooms will be only 24 kilocalories per 100 grams of product. Surely this will greatly please those people who have to follow a diet. By the way, cunning housewives do not always use mushrooms to create such preparations for the winter. For this purpose they use zucchini, and after pickling they really resemble milk mushrooms.
So, we invite you to start cooking with us!

Ingredients

Pickled milk mushrooms - recipe

First of all, it is necessary to process the milk mushrooms delivered from the forest. First, clear them of branches, leaves and other forest debris. Then rinse the mushrooms thoroughly and soak them in plenty of cold water for several hours. This will allow the ingredients to retain their crispness, and also allow any lingering dirt to come off during the soaking process..

After soaking the milk mushrooms, rinse them again under the tap, and then select large mushrooms to cut them into small pieces. Place the prepared mushroom harvest in a container of water and place on the stove. After boiling, cook the mushrooms for twenty minutes over medium heat.

Remove the boiled ingredients from the boiling liquid and add two liters of clean cold water. Add salt and other spices there. Boil the resulting mixture for another twenty minutes.

Meanwhile, thoroughly rinse and sterilize glass jars. Then fill them with boiled mushrooms, and add peeled garlic cloves to them. Pour the ingredients packaged in jars with the hot brine in which the mushrooms were boiled. Next, seal the pieces hermetically and leave them in a convenient place to cool. When the preservation has cooled, transfer it to the basement for storage, but you can also take the first sample from the cooled mushrooms. Quick pickled milk mushrooms are ready for the winter.

Experienced cooks began to describe how to marinate milk mushrooms in their recipes quite recently. The most popular are white and black.

Milk mushrooms are tasty and nutritious mushrooms that can be found in the forest from August to the end of September.

In Europe, these mushrooms are considered inedible and unsuitable for food. Milk mushrooms are classified as edible mushrooms very conditionally and undergo serious processing before cooking due to the bitter taste of the milky juice. Milk mushrooms are eaten in a variety of forms: fried with potatoes, stewed in sour cream sauce, boiled, salted and pickled. Pickled milk mushrooms are considered to be much safer to store than salted ones.

They contain more protein than chicken or beef, which is also easily absorbed by the body. Milk mushrooms also contain B vitamins: riboflavin and thiamine, vitamin D and ascorbic acid. Therefore, these wonderful mushrooms have an antibacterial effect during the epidemic season. These mushrooms are unique due to their ability to remove toxic substances and excess fluid from tissues. Due to the beneficial effect of milk mushrooms on the entire nervous system, they are recommended for depression, neuroses, and stress.

Before pickling, milk mushrooms must be cleaned of soil, leaves and insects.

In a slightly fried form, traditional healers advise consuming 100 g of them per day for kidney stones - uric acid salts are destroyed by the biologically active substances contained in milk mushrooms.

The benefits of milk mushrooms have been studied and are obvious, but for patients with the gastrointestinal tract and children under 6 years of age, it is better to refrain from these delicacies. Due to their ability to accumulate all harmful substances, this is why mushroom pickers are advised to go to collect “forest inhabitants” in birch and mixed forests, away from polluted areas and busy roads.

Despite the fact that milk mushrooms have long been accustomed to being pickled, recently their preservation for the winter by pickling has become popular. All recipes for making pickled mushrooms are very similar. The taste of canned mushrooms differs only due to different marinades.

The main thing is to process them correctly before cooking.

Main types of treatments

There are two types of processing: cold and hot. The result is the same - removing bitterness and toxins from the pulp, but the cooking technology is different.

All collected mushrooms need to be thoroughly cleaned and washed to remove sand and forest debris. Sometimes you will need to soak them well in salt water so that all the sticky plates open up and are freed from accumulated sand. After this, you can place them under a stream of water, which will forcefully clean the lamellar part of the mushroom from sand and the surface of the cap from adhering dirt. After the cleansing process, you can start soaking.

Seasonings for the marinade: black and allspice, cloves, coriander, bay leaf, salt.

Cold soaking will take longer than hot soaking, but will subsequently justify the effort: the fleshy flesh will be strong and elastic, and the mushrooms themselves will be crispy. For soaking, use clean or slightly salted water, which must be changed several times during the day, washing the mushrooms for two or three days. This treatment removes all bitterness and toxic substances from the pulp.

Hot processing will take less time and effort and has its advantages. The mushrooms are boiled several times for about twenty minutes in lightly salted water, after each time they are washed and the solution is changed to clean.

After such cleansing of the taste of bitter milky juice and toxins, the pulp will be softer, but the taste will be preserved.

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What are the types of marinades

A large number of mushroom lovers consider salted breasts to be the best - their fleshy pulp becomes tasty and crunchy only when salted. But pickled milk mushrooms also have their fans.

Before pickling, jars must be sterilized.

To prepare delicious canned mushrooms, the marinade recipe is important. They can be different: spicy or salty, sour or sweet, sweet and sour or very peppery. Any accent can be embodied in your culinary creativity.

To give the marinade a more sour taste, add more citric acid or vinegar. More sugar, cinnamon or cloves will give it a sweet taste. For a salty version, add a larger volume of bay leaf and salt. Spicy red or allspice black pepper or chili pepper will add spiciness to the marinade.

Leaves and twigs of cherries or currants can add a forest atmosphere - in this case, the taste and color of the brine will be very piquant and unusual. In any marinade, “royal” milk mushrooms will be an excellent appetizer on the festive table in any home.

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Recipes for pickled milk mushrooms

1. Recipe No. 1, classic.

No matter how many mushrooms are collected, the calculation will be made by weight: four kilograms of milk mushrooms are poured with two liters of water. Moving them into a large saucepan, add 4 tablespoons of salt, 9-11 allspice peas, 10 dried clove inflorescences, 7-9 bay leaves to this amount of brine. After boiling, gradually add vinegar essence in the amount of 2 tablespoons. The mushrooms are boiled in this brine for at least twenty minutes, placed in jars prepared after sterilization, and hermetically sealed with polyethylene lids. Before placing it in a cool place (cellar or basement), leave it to cool in the room. Complete marinating in jars occurs after 5 days. They are eaten in the form of salads with garlic, onions and the addition of vegetable oil.

Before pickling, milk mushrooms must be soaked and boiled in water.

1. Recipe “Easy as Easy.”

For 1 liter of marinade brine you will need:

• liter of water;
• 6 tablespoons 9% vinegar;
• 2 tablespoons granulated sugar;
• 2 tablespoons salt.

This brine is designed for 1 kg of milk mushrooms. The mushrooms are boiled in a boiling marinade for 15 minutes, sterile jars filled with milk mushrooms are rolled up with metal lids and left in a cool place until consumed.

1. A recipe popular in Poland, marinated milk mushrooms with garlic.

The recipe for these canned milk mushrooms stewed in garlic marinade is common in Polish cuisine. For it, only white milk mushrooms, garlic, cinnamon, currant and cherry leaves are used, and chili pepper is added for spiciness.

Ingredients for this recipe (calculation – liter of water):

In Polish cuisine, milk mushrooms are often marinated with garlic.

• 20 cloves of garlic;
• 2 tablespoons salt;
• one and a half tablespoons of granulated sugar;
• 5 peas of allspice;
• 9% vinegar one and a half teaspoons;
• a pair of currant and cherry leaves;
• 5 pieces bay leaf;
• 5-6 dried clove buds.

For the marinade, add spices to the water, except vinegar, garlic, cherry and currant leaves. Boil soaked and boiled mushrooms in the marinade for fifteen minutes. Glass jars are sterilized in advance, garlic and fruit leaves, vinegar are placed on the bottom, hot mushrooms are laid out and everything is filled with brine. After rolling up the metal lid, leave it under the blanket until it cools completely. If the mushrooms are not intended to be preserved until winter, then you do not need to roll up the lid. Cover with a polyethylene lid, put in the refrigerator and you can enjoy this delicacy at any time. To prevent mold, sprinkle the top of the mushrooms with dry mustard or cover with a horseradish leaf.

Pickled milk mushrooms with vinegar allow you to retain the nutritional value of this product much longer. Therefore, every self-respecting housewife has several ways to pickle mushrooms in this way.

This page offers a variety of recipes for mushrooms marinated in vinegar. Among them, most are prepared hot in glass jars. They can be easily stored in the refrigerator in a city apartment until next summer. But you need to follow safety rules regarding the risk of contracting botulism.

Is it possible to pickle milk mushrooms with vinegar?

The answer to the question of whether it is possible to pickle milk mushrooms with vinegar can only be answered in the affirmative. These are excellent mushrooms for this method of canning. Pickling is based on the preservative effect of acetic acid, which suppresses the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging.

Pickled milk mushrooms: recipe with vinegar

This recipe for pickled milk mushrooms with vinegar is basic and can be slightly modified. The marinade is poured into an enamel pan, put on fire, brought to a boil and the prepared mushrooms are placed there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms.

For the marinade, per 1 kg of fresh milk mushrooms:

• 1 tablespoon salt
• 200 g of 6% food grade acetic acid solution.

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were boiled. The jars are covered with plastic lids or parchment and stored in a cool place. For 1 kg of fresh milk mushrooms take:

• 1 teaspoon granulated sugar
• 5 allspice peas
• 2 pcs. cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0.5 g citric acid to preserve the natural color of the mushrooms.

Hot marinated milk mushrooms with vinegar

In order to prepare hot pickled milk mushrooms with vinegar, boil the mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown onto a sieve, cooled, placed in jars and poured with pre-prepared cold marinade. The jars are covered with lids and stored in a cool place. To prepare the marinade, for 1 kg of fresh mushrooms you need:

• 0.4 l water
• 1 teaspoon salt
• 6 allspice peas
• 3 pcs. bay leaf, cloves, cinnamon, a little star anise and citric acid.

The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. Pickled mushrooms are stored at a temperature of about 8 °C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, baked jars and fill them with marinade again.

Recipe for hot pickled milk mushrooms with vinegar

Boil the milk mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water). Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Place them in a colander to separate the liquid, place them in jars and pour in the pre-prepared marinade (250–300 g of marinade filling per 1 kg of mushrooms). To prepare the marinade according to this recipe for hot pickled milk mushrooms with vinegar, mix in an enamel bowl:

• 400 ml water
• 1 teaspoon salt
• 6 peppercorns
• 3 pieces each of bay leaf, cinnamon, cloves, star anise and 3 g of citric acid

Boil this mixture for 20–30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After this, pour the hot marinade into the jars, filling them just below the top of the neck, cover with the prepared lids and sterilize with water at a low boil for 40 minutes.

After sterilization, immediately seal the mushrooms and place them in a cool place.

Recipe for winter mushrooms marinated with vinegar

Components:

• Boiled milk mushrooms – 5 kg
• Onions – 7–8 pcs.
• Table vinegar – 1 l
• Water – 1.5 l
• Allspice peas – 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon – 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Recipe for winter pickled milk mushrooms with vinegar:

Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight.

Peel the onion and chop very finely.

Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil.

Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil.

Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked.

Close the container tightly, cool at room temperature, and then take it to a cool place.

If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms.

Place in a cool place.

To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.

Marinated milk mushrooms with vinegar

Components:

• Young small mushrooms – 5 kg
• Vegetable oil – 0.6 l
• Table vinegar – 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaf – 5–6 pcs.
• Salt - to taste

In order to prepare milk mushrooms marinated with vinegar, the mushrooms need to be peeled, rinsed thoroughly and air dried. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and simmer for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

– Recipe for hot pickled milk mushrooms with vinegar for the winter

Several recipes for marinated milk mushrooms at home

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Valued for a long time, milk mushrooms are, nevertheless, conditionally edible, so before cooking they should be processed - soaked or boiled.

With the right cooking technology, milk mushrooms become not only tasty, but also healthy. These mushrooms are a source of protein (more than in chicken meat), vitamins and even substances that dissolve kidney stones.

How to pickle milk mushrooms for the winter in jars

Ingredients:

• Ingredients:
• For 1.5 kg of milk mushrooms -
• 50 ml of 9% vinegar;
• 5 pieces. black peppercorns;
• 3 tsp. salt;
• 1 clove bud;

Pickled milk mushrooms step by step recipe:

1. Pickled milk mushrooms step by step recipe:
2. We thoroughly clean fresh milk mushrooms from adhering dirt (this is convenient to do with a small toothbrush), and then rinse them under running water. Soak clean, beautiful mushrooms for half a day or a day.
3. After soaking, drain the water, cut the larger milk mushrooms, leave the small ones as is.
4. Throw the mushrooms into boiling water and cook for 20 minutes. After boiling, pour out the water and wash the mushrooms.
5. Pour fresh water over the milk mushrooms (this will be a marinade) so that it lightly covers the mushrooms. Add salt and spices to them and boil for 20 minutes. Then carefully pour in the vinegar and stir.

Hot pickled milk mushrooms for the winter

Hot pickled milk mushrooms for the winter

A fairly simple marinating recipe. It is interesting because the marinade contains cinnamon: it gives the dish an interesting sweetish taste. If you're not sure you'll like it, use less cinnamon than called for in the recipe.

Ingredients:

• Additionally, sterilizing jars before sealing is considered a more reliable way to preserve canned food than simply boiling and pouring into jars.
• For 2 kg of boiled milk mushrooms -
• 400 ml water;
• 200 ml of 5% vinegar;
• 10 peas of allspice;
• 6 g citric acid;
• 4 buds of cloves;
• 2 tsp. salt;
• 1 tbsp. l. Sahara;

Pickled milk mushrooms for the winter recipe:

1. We carefully clean freshly picked mushrooms with a brush to remove dirt and debris, and then rinse them under the tap.
2. Boil the milk mushrooms for about 20 minutes, strain, and rinse again.
3. We sterilize the jars and place the mushrooms in them. Too large ones can be cut into pieces.
4. Prepare the spicy marinade: pour the required amount of water into a saucepan, dissolve salt, sugar and heat to a boil. Strain the boiled liquid through a cloth or thick sieve, since the salt is not very pure.
5. When the strained brine boils again, add pepper, cinnamon, cloves, vinegar and citric acid, cook for a couple of minutes and pour in the mushrooms.
6. Cover the jars with lids (but do not seal them hermetically) and place them in a wide saucepan for sterilization. If there is no special grill, then place several layers of fabric on the bottom of the pan. Preheat the water in the pan to 60 degrees (if placed in cold water, jars with hot marinade may burst).
7. Over low heat, heat the water in a saucepan to 100 degrees and sterilize the mushrooms: half a liter jars - half an hour, liter jars - 10 minutes longer.
8. When sterilization is complete, roll up the jars with the same lids and cool them upside down.

Recipe for pickled milk mushrooms for the winter in tomato sauce

A good dish for an everyday or holiday table. Young whole mushrooms in a tomato will look especially beautiful. Pair with spaghetti, rice, potatoes or serve as a stand-alone appetizer.

Ingredients:

• For 2 kg of milk mushrooms -
• 370 ml tomato paste;
• For 1.5 kg of milk mushrooms -
• 50 g sugar;
• 5 black peppercorns;
• 3 onions;
• 2.5 liters of water;
• 2 bay leaves;
• 0.5 tbsp. l. salt;
• 0.5 tbsp. sunflower oil.

How to pickle milk mushrooms in jars for the winter:

1. Remove soil and debris from the mushrooms and rinse thoroughly under running water.
2. Finely chop the clean milk mushrooms and add hot water to a large saucepan. The water should be two fingers above the mushrooms.
3. Boil the mushrooms over low heat for a quarter of an hour after boiling. Foam will constantly appear, it must be removed. Strain the cooked mushrooms and rinse with running water.
4. Meanwhile, cut the onion into rings and fry in sunflower oil until golden brown. It’s better to do this in a deep saucepan, because we’ll be throwing mushrooms in there too. When the onion is fried, add sugar, stir and fry for another 3 minutes.
5. Add mushrooms, peppers and bay leaves to the onion, add salt, mix well and fry for 10 minutes.
6. Mix the tomato paste into the mixture of mushrooms and onions and simmer for 10 minutes. Be sure to stir, as it sticks strongly to the bottom of the saucepan.
7. Pour in the vinegar, mix well and place in sterilized jars. Seal with boiled lids and place upside down under a blanket until completely cooled.

Recipe for pickled milk mushrooms for the winter in jars with garlic

A good recipe for those who love savory snacks. Milk mushrooms marinated with garlic acquire a bright, unusual taste. The longer such mushrooms are stored, the brighter their garlic aroma becomes.

Ingredients:

• For 1 kg of milk mushrooms -
• 25 cloves of garlic;
• 5 peas of allspice;
• 5 buds of cloves;
• 3 bay leaves;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 2 tsp. vinegar 9%;
• 1 clove bud;

Hot pickled milk mushrooms with vinegar:

1. Soak the peeled milk mushrooms in cold water overnight, then rinse thoroughly under the tap. We cut very large specimens into two or more parts.
2. Place the mushrooms in a deep saucepan, add water and cook for 13-15 minutes. Remove any foam that appears. After boiling, wash the milk mushrooms.
3. Bring the water for the marinade to a boil, add spices, salt and sugar. Boil everything together for 5 minutes.
4. Place the washed milk mushrooms into boiling brine and cook for half an hour. Then remove the mushrooms and carefully pour vinegar into the brine.
5. We wash and sterilize the jars and boil the lids. We distribute the garlic cloves into jars, fill them with mushrooms, and then pour in the boiling marinade. Cover tightly with lids and keep warm until completely cold.

Milk mushroom salad

Mushrooms and various vegetables are always a good combination, and milk mushrooms are no exception. This winter salad will be an excellent winter snack. Hearty, with an unusual taste, well suited for fasting people. The salad is served chilled with hot dishes.

Ingredients:

• For 2 kg of milk mushrooms -
• 20 ml of 70% vinegar essence;
• 1 kg of tomatoes;
• 1 kg of onion;
• 1 tbsp. l. salt;
• 1/2 tbsp. sunflower oil.

How to pickle milk mushrooms for the winter:

1. Carefully clean the milk mushrooms with a brush, soak and rinse for several hours.
2. Cut the mushrooms prepared according to all the rules into pieces and boil them in salted water. If foam rises, remove it. Cook until the milk mushrooms fall to the bottom of the pan. Then we separate the mushrooms from the water and dry them.
3. Wash the tomatoes, blanch them and remove the skin. Then coarsely chop and fry until soft.
4. Heat sunflower oil in a saucepan and fry milk mushrooms with salt in it for 10 minutes.
5. While the mushrooms are frying, cut the onion into half rings and fry it until golden.
6. Add onions and tomatoes to the mushrooms, add vinegar and mix well. Simmer the mixture for half an hour over low heat. Don't forget to stir constantly, as it may burn!
7. Place the finished hot salad in sterilized jars and seal. Keep the jars of salad under a blanket until they cool completely.

Milk caviar

An excellent snack that can be used both on its own and for making sandwiches, stuffed eggs, filling for pies and other dishes. The advantage of caviar is that it is suitable for mushrooms that have lost their beautiful appearance during transportation or processing. The greens in the composition give the caviar a special taste and aroma.

Ingredients:

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

Cooking steps:

1. Clean freshly picked mushrooms with a brush under running water. To make cooking more convenient, cut large milk mushrooms into several parts, leaving small ones untouched.
2. Place the mushrooms in a large saucepan and sprinkle with salt. Then fill with water so that it is just above the mushrooms. Cook for half an hour, skimming off the foam. It shouldn't boil too much.
3. In order not to waste time, cut the onion into small cubes, finely chop the garlic with a knife or grate it.
4. Throw the onion and garlic into the heated oil and fry for 5 minutes, stirring occasionally.
5. Wash the cooked milk mushrooms in boiled water and cool. After cooling, grind in a meat grinder or blender. You can chop it very finely, like for a pate, or larger, so that you can feel the pieces of mushrooms.
6. We wash celery greens, cherry and currant leaves, and dill umbrellas in several waters. Let's dry them.
7. In a saucepan, mix minced mushrooms, onions with garlic and herbs. Bring the mixture to a boil and simmer over low heat for an hour. Be sure to stir: it may burn! At the very end of stewing, add vinegar and mix well again.
8. Place the caviar in pre-sterilized jars and roll up.

What is better to salt or marinate milk mushrooms? Pickled milk mushrooms (regardless of the cooking method) acquire an unusual aroma, become meatier and are better digestible. They can be served as a separate appetizer, seasoned with onions and vegetable oil, and added to salads, cereals or other dishes.

Store canned pickled milk mushrooms in a cool, dark place.

You can also prepare other winter preparations, such as pickled olives, red caps and kohlrabi, and also prepare pickled dill for the winter.

Several recipes for pickled milk mushrooms at home. Marinated milk mushrooms whole and in pieces with spices. Recipes for salad and games from milk mushrooms.