Pickled milk mushrooms step by step recipe for the winter. A step-by-step photo recipe on how to pickle milk mushrooms in a quick way for the winter at home

Salting is considered the classic way of preparing mushrooms. From time immemorial, salted milk mushrooms have been an excellent addition to potato dishes and broths. But recently, the method of pickling these mushrooms is gaining more and more popularity. Pickled milk mushrooms are not only tastier, but also safer, as they are carefully processed during the cooking process. This is very important, because milk mushrooms are conditionally edible mushrooms. Today we will share with you a recipe for delicious mushrooms in a marinade.

Appearance and taste of mushrooms

This is a species of mushrooms of the Russula family, very common in the post-Soviet space. It is noteworthy that in most European countries this mushroom is classified as poisonous. Milk mushrooms got their name due to the grouping of growth.
There are many types of mushrooms: white, black, yellow, oak, aspen, peppery, but I especially liked the real mushroom, which has a pleasant aroma, crispy texture and original taste.

Usually milk mushrooms (of any kind) grow large. So, the hats of some representatives can reach 20 cm in diameter, but their average width is 10-12 cm. hollow.
With age, mushrooms develop a fringe along the edges of the cap. The pulp is dense, snow-white, when broken, white juice is released, which oxidizes and turns yellow in air, has a bitter taste.
The mushroom is conditionally edible

Did you know? Mushrooms have inhabited our planet for more than 400 million years and are its oldest inhabitants. At the same time, they retained all the variety of species and their appearance. The ancient existence of fungi is due to their exceptional survivability: these organisms can survive in sulfuric acid, under conditions of radiation and high pressure, and even at an altitude of 30 km in the atmosphere!

It grows in pine, spruce, deciduous, birch and mixed forests. Distributed in such territories as: Transbaikalia, the Urals, Central Russia, Western Siberia, the northern part of Ukraine.

Features of the choice of mushrooms

You need to choose mushrooms very carefully, and this applies to both self-collection in the forest and the purchase of finished products. As a result of the use of low-quality goods, the consequences can be very sad.

In the woods

In nature, these mushrooms most often settle on the northern side of slopes and hills, they like to hide in the shade under fallen leaves. They usually grow in large families, therefore, having found one mushroom, carefully inspect the territory - you will probably find many of its brethren nearby. It is better to go in search of mushrooms early in the morning, armed with a stick or some long object for convenient digging up the leaves, because these mushrooms like to hide under the foliage.
The collection period lasts from late June to mid-October. The season and the success of the collection is greatly influenced by the weather. A prolonged drought leads to a shift in the collection, although it makes no sense to look for milk mushrooms after prolonged heavy rains. The ideal condition for the growth of large colonies of mushrooms is humid weather with periodic, moderate precipitation, at an air temperature of +8-11 °C.

When collecting mushrooms on your own, follow these recommendations:

• collect only small mushrooms, they are still quite elastic and not spoiled by worms;
• in no case do not pull the mushroom out of the ground, do not capture its underground part. This will preserve the mycelium and significantly reduce the risk of picking up pathogenic microorganisms from the soil;
• for collection, it is best to use baskets or other frame containers, but not plastic bags;
• collect forest gifts away from polluted places, roads, landfills;
• never taste mushrooms raw.

Important!Fortunately, milk mushrooms do not have poisonous twin mushrooms, the use of which can result in serious consequences. However, if you doubt that you have milk mushrooms in front of you, you are confused by the color, smell or texture of the mushroom, it is better to protect yourself from the risk and bypass them.

At the time of buying

• avoid buying mushrooms in spontaneous markets;
• if you buy raw or dried mushrooms, ask the seller about a certificate with an assessment of the quality of the goods (remember that such a document is valid for a maximum of several days);
• choose only beautiful, elastic, small mushrooms;
• never buy homemade preserves in spontaneous markets;
• refuse to buy if the milk mushrooms are broken, dented, without legs;
• do not buy a product if it contains impurities of crushed mushrooms of a different kind.

If you buy ready-made products in a supermarket, carefully inspect the container - the jar must be intact with a tightly rolled lid. Inspect the mushrooms, study the label - the composition should be clearly indicated (without abstract components, for example, “spices”), production date, conditions and shelf life. If a product makes you suspicious, ask the store to provide you with documentation confirming the quality.

Cooking pickled milk mushrooms for the winter: a step by step recipe

In fact, all recipes for cooking mushrooms in a marinade are the same and may differ in some marinade ingredients. We are sure that every hostess has a couple of her secrets on how to cook delicious pickled milk mushrooms. Today we will offer another version of this dish and we hope that you will like it!

Crockery and kitchen appliances

From the inventory you will need:

• large container for washing mushrooms;
• pan for 3 l;
• brush with soft bristles (you can take an old toothbrush);
• sharp knife;
• 0.5 liter jar with screw cap.

Important!Before use, glass containers must be sterilized with steam for 15 seconds, and the lids must be boiled for 5 minutes.

Required Ingredients

To prepare the dish, you will need the following components (based on a 0.5 liter jar):

• milk mushrooms - 500 g;
• black pepper (peas) - 10-12 pcs.;
• whole cloves - 2 pcs.;
• bay leaf (not crushed) - 1 pc.;
• dill seeds or greens - 1/2 tsp;
• garlic - 1 large clove;
• vegetable oil - 2 tbsp. l.;
• acetic acid 70% - 1 tsp;
• salt - 1/2 tbsp. l.;
• sugar - 1/2 tbsp. l.

Recipe

We bring to your attention a step-by-step recipe for making delicious pickled mushrooms. Preparation of forest gifts:

Heat treatment:

Marinade preparation:

Video: How to marinate milk mushrooms deliciously

Recipes for pickling mushrooms with additives

You can experiment with the composition of the marinade by adding various ingredients to it. Piquant and unusual are mushrooms cooked with cinnamon, as well as onions and tomatoes.

Cinnamon

From the ingredients you will need:

• 1 kg of mushrooms;
• 2 liters of water;
• 1 st. l. salt;
• 1.5 st. l. vinegar;
• 3 bay leaves;
• 0.5 tsp citric acid;
• 5 pieces. allspice;
• half or third of a cinnamon stick.

Cooking features:

1. Clean the mushrooms from the ground with a brush, rinse, chop large mushrooms into pieces.
2. Pour 1 liter of water into the pan, pour mushrooms, add salt, cook for 15 minutes, constantly removing the foam.
3. Drain water from cooked mushrooms, do not rinse.
4. Pour 1 liter of water into another saucepan, add cinnamon, pepper, bay leaf and milk mushrooms, cook for 20 minutes.
5. Meanwhile, sterilize the jar and lid.
6. Put cinnamon from the marinade at the bottom of the jar, put the mushrooms tightly, add citric acid and marinade.
7. Cover the jar with a lid and sterilize in water for another 30 minutes.
8. Screw on the covers.

With onions and tomatoes

This is not just canned mushrooms, but a whole salad that will be an excellent snack for the festive table. To create a blank, take the following components:

• 2 kg of mushrooms;
• 1 kg of tomatoes;
• 1 kg onion;
• 3 liters of water;
• 1 st. l. salt with a slide;
• 100 ml vegetable oil;
• 1 st. l. vinegar (70%).

Cooking technology:

1. Peeled and chopped mushrooms must be boiled in the indicated amount of water and salt, constantly removing the foam. Readiness can be determined by lowering the mushrooms to the bottom of the pan.
2. Remove the skin from the mushrooms, dousing with boiling water, chop into large pieces, cut the onion into half rings.
3. Heat the pan, add oil, salt the mushrooms to taste and fry for 10 minutes, then put in a saucepan.
4. Fry the onion and add to the mushrooms.
5. Saute tomatoes and add to mushrooms.
6. Pour vinegar into a saucepan with mushrooms, onions and tomatoes, simmer for 30 minutes, stirring constantly.
7. After the specified time, decompose the workpiece into banks and cork.

Rules for storing blanks

You need to store the dish in a cool place without access to sunlight. The temperature should not be lower than 0 °С, but not higher than +10 °С. After pickling, milk mushrooms are ready for use after 30-40 days. You can store mushroom blanks during the winter, preferably before the onset of a new mushroom season, so that you can stock up on fresh canned food later.

What to serve with mushrooms

Marinated mushrooms will perfectly complement both a simple family dinner and a festive table with gourmet dishes. They can be put as an independent snack, added to salads. These mushrooms go well with simple side dishes: cereals, potatoes, pasta. They can also be added to meat and fish dishes.
If you serve milk mushrooms separately, add a little vegetable oil, a couple of drops of vinegar and a handful of chopped green onions - you get a beautifully decorated, fragrant and mouth-watering dish.

About the benefits of mushrooms

These forest gifts are valued not only for their excellent taste, they are also very beneficial for the body.

Did you know? The most expensive mushrooms are truffles. So, the most expensive representative weighing about 15 kg was sold for 330 thousand dollars.

Composition and nutritional value

The main value of this type of mushroom is its high protein content, which is easily and quickly absorbed by our body. The protein level in milk mushrooms is even higher than in red meat. Mushrooms are also rich in vitamins C, B2, B1, D. Milk mushrooms nourish the body well and give a feeling of satiety for a long time, although the calorie content of this product is only 16 kcal per 100 g.

Pickling mushrooms is a great way to prepare a good appetizer for the holiday table. Every self-respecting housewife in the house must have several jars with this amazingly fragrant, juicy and crunchy delicacy. For pickling mushrooms, you can use both hot and cold way. This time we will look at a recipe for hot pickled mushrooms, which allows you to quickly and easily prepare an excellent treat. And you can store such mushrooms for quite a long time.

If you are interested in how hot pickling is carried out, we bring to your attention one of the simplest and most affordable recipes.

You need to prepare the following list of ingredients:

• fresh milk mushrooms - white or black - in the amount of 1.5 kg;
• 4 liters of water for boiling mushrooms and 1 liter for preparing a simple brine;
• coarse rock salt - 6 tbsp each for cooking and for brine;
• 10-15 black peppercorns;
• 5 peas of allspice;
• the right amount of vegetable oil;
• 1 PC. medium bay leaf;
• 1 star of fragrant cloves;
• 7-8 pcs. fresh or dried dill umbels.

The preparation of pickled mushrooms is not particularly difficult, but it is important to know that this type of mushroom needs proper preliminary preparation. To do this, you need to perform several actions:

1. Cleaning each mushroom from the remnants of forest debris and pollution is easy to do by hand, without the use of additional accessories.
2. Put the milk mushrooms in a bath or a large capacious bowl, pour cold water and leave for several hours.
3. During this period, you need to change the water from time to time - as a result of this procedure, the remaining dirt can completely move away, and the mushrooms can get rid of their inherent bitterness.
4. After soaking, rinse each mushroom under cool running water and clean thoroughly with a small soft brush or kitchen sponge.
5. If the mushrooms are too large, you can cut them into two equal parts, and it is better to marinate medium and small ones whole.

After the successful completion of the preparatory stage, you can proceed to the main preparation.

To properly prepare pickled milk mushrooms for the winter in a hot way, you need to take a pot that is suitable in size, fill it with water and wait for it to boil. Then add the right amount of salt and carefully place the prepared mushrooms into it. Having set the average level of fire, boil them for at least 20 minutes.

Now you need to take another capacious pan and prepare a brine for a future snack in it. First you should pour water, and then add spices to it - bay leaves, cloves, allspice and black pepper, as well as some other ingredients of your choice. Salt is recommended to be added after the liquid boils.

Such pickling of milk mushrooms in a hot way requires that the brine should boil over medium heat for 5 minutes, after which dill umbrellas should be added to it. After that, the burner can be turned off.

When the milk mushrooms are boiled enough, it is imperative to rid them of excess liquid - for this purpose, you can use an ordinary colander or strainer. Next, using a slotted spoon, you should carefully remove the greens from the pan and put it on the bottom of sterile glass jars. Milk mushrooms are laid out after them, and after them - fragrant spices. The prepared hot brine must be poured into jars so that all the mushrooms are completely covered with it.

Now you need to place a small load on top and put the container in a dark and cool place where the mushrooms should spend at least three days. After that, they need to be evenly laid out in banks and rolled up. After 30 days, the snack will be completely ready for use. You may also be interested in how - our recipes will help you prepare an amazingly tasty and savory snack.

Cooking crispy mushrooms

To hot pickle milk mushrooms and make them nicely crispy, use our recipes and recommendations.

The required list of ingredients includes:

• fresh milk mushrooms - 1 or 1.5 kg;
• several leaves of cabbage;
• a few garlic cloves;
• 1 tsp dill seeds;
• salt.

Put the pre-prepared milk mushrooms into a pot that is suitable in size, pour them with cold water and bring to a boil. On low heat, they need to be boiled for twenty minutes, and then cool and rid of excess liquid.

Now you should prepare a suitable container and start laying out the ingredients in a certain order. First, 3 tablespoons fall asleep. salt, and then - garlic cloves and dill umbrellas.

Mushrooms need to be laid so that their legs are on top. As soon as the containers are filled, a small load must be placed on top. After three days, they can be transferred to glass jars and closed with plastic lids. The appetizer will be ready to eat a little earlier than in two weeks.

How to pickle for the winter

If you are interested in how mushrooms are hot pickled for the winter, we offer an excellent option with the addition of fragrant cinnamon.

Prepared mushrooms should be boiled for about 25 minutes along with spices and vinegar, and then drained, dried a little and evenly laid out in sterilized glass jars. At this stage, you need to add citric acid. The jars then go through a sterilization process. The ready-made appetizer is surprisingly good both when consumed on its own, and as ingredients for salads, pickles and some other dishes.

Be sure to cook hot pickled mushrooms if you want to pamper your household and guests with a spicy and at the same time simple snack.

It is generally accepted that milk mushrooms are mushrooms that are suitable only for salting. But you can also marinate them. Pickled mushrooms are a great snack for lean, everyday or holiday table. Milk mushrooms can be harvested in autumn almost throughout Russia, so harvesting will not require much effort. Milk mushrooms are tasty and healthy, and marinating them is easy and even a novice cook can do it. The only negative is that these mushrooms are considered conditionally edible, therefore, before pickling, careful preparation must be carried out in order to completely get rid of the milky juice, which has a bitter taste.

Pre-treatment of mushrooms

Mushrooms can be processed by cold and hot methods, and the result of processing will be the same - the complete removal of milky juice and toxins. The cold method is longer, but the result is worth the effort, as the mushrooms will remain strong and elastic. The hot method is faster, but keep in mind that after that they will no longer be crispy.

mushroom cleaning

To begin with, milk mushrooms must be thoroughly rinsed under running water to wash off forest debris, dust, and dirt. After that, the mushrooms are soaked in salted water for an hour - so the plates open better and get rid of sand and insects. The final cleaning step will be rinsing under a strong stream of water.

cold method

After cleaning, you can proceed to the main processing. When using the cold method, such an amount of pure water is taken that is necessary to completely cover the mushrooms, the water is salted (about ten grams of salt per liter of water). Milk mushrooms are placed in water and soaked for two to three days, and the water is changed every few hours, and the mushrooms are washed. After the specified time, bitterness and toxins will be completely removed.

hot method

If the hostess does not have the desire or time to use the cold soaking method, she can use boiling. To do this, the mushrooms are placed in hot salt water (ten grams per liter of water), the water is brought to a boil, the cooking time of the mushrooms is about half an hour. After that, the milk mushrooms are washed, the cooking process is repeated at least three times.

Milk mushrooms should not be collected near highways or near chemical plants, since chemical toxins cannot be removed either by soaking or boiling.

Each recipe for pickled mushrooms is usually similar to one another, however, with the help of marinade, you can give the mushrooms different tastes (sour, spicy, salty, sweet and sour, etc.). For example, an increased amount of sugar will give a sweetish aftertaste, chili peppers and black pepper will come to the rescue for lovers of spicy, and cinnamon and cloves will add a touch of piquancy. Currant leaves and a cherry sprig added to the marinade will allow you to get an unusual “forest” taste and a very beautiful color of the marinade. Thus, by adding and arranging various ingredients, the hostess can bring out her signature marinating recipe, which will appeal to all households.

Pickling recipes for the winter

Having gone through all the stages of preparation, you can proceed directly to pickling mushrooms. Below are the simplest basic recipes.

Classic way

Required products:

• Mushrooms - 1.5 kg.
• Salt - 50 g.
• Water - 2 liters.
• Acetic essence - 20 ml.
• Spices (bay leaves, allspice) - to taste.

Cooking:

You can store such mushrooms all winter by putting them in a cool place.

Important: you can try them no earlier than a week after seaming.

Quick Recipe

It happens that a novice hostess wonders how to pickle milk mushrooms correctly so that it turns out tasty, but at the same time does not spend a lot of time cooking. There is nothing easier.

• Prepared mushrooms - 1 kg.
• Water - 2 liters.
• Salt - 100 g.
• Sugar - 50 g.
• Vinegar white (9%) - 20 ml.

Cooking:

Ready mushroom salad

You can prepare a ready-made salad from mushrooms, which will look great on the table and serve as an original and savory snack.

Required products:

• Mushrooms - 2 kg.
• Onion - 1 kg.
• Tomatoes - 1 kg.
• Water - 3 liters.
• Salt - 60 g.
• Vegetable oil - 100 ml.
• Acetic essence - 30 ml.

Cooking:

That's all the information on how to pickle milk mushrooms for the winter. Every housewife who wants to please her family with a delicious dish, diversify the menu and surprise guests should try to preserve at least a jar of this product, because cooking is not difficult at all, and the result is invariably excellent.

The mushroom is one of the most delicious, but, unfortunately, the most rare mushrooms. If you still managed to find it in the forest, then you want to quickly cook from it tasty dish to enjoy excellent taste. Fortunately, this can be done not only in summer, but also in winter, if you know the recipe for pickled mushrooms.

The breast, like any other mushroom, is a capricious product.

Therefore, to make the dish tasty, it is worth mastering several technologies for its preparation:

• Mandatory procedure is the sorting of mushrooms. In no case should wormy or rotten forest gifts be allowed to enter the dish.
• The second stage of preparation is the elimination of pollution. Each mushroom must be thoroughly rinsed with water.
• The longest and most exhausting process is soaking, which is carried out for two days. This requires the main component of the workpiece to be poured with lightly salted water and periodically changed.
• After soaking, you need to re-wash all the mushrooms.

Many housewives go to the trick. They boil the mushrooms for 20 minutes 3-4 times, but in water with a high salt content. Of course, this will reduce the soaking period. But because of this, the mushrooms will stop crunching, which is unacceptable for pickled mushrooms.

How to choose and prepare mushrooms before pickling

It is recommended to choose only those mushrooms that grow in the forest. Many people collect or buy them near the trails. This is highly discouraged. Mushrooms are able to absorb harmful toxins that cannot be eliminated even after prolonged soaking.

How to pickle milk mushrooms in jars at home

Every housewife has her own secrets of preparing blanks for the winter. It is worth giving a few examples of recipes for pickling mushrooms.

Classic step by step recipe for 1 liter of water

Classic recipe pickling white mushrooms is simple. For this, it is used hot way, implying their cooking in a marinade. It is worth doing a few basic steps:

• transfer 1 kilogram of the main product to a deep pan;
• pour them with 1 liter of water with the addition of 10 grams of salt;
• put on fire and bring to a boil, it will take approximately 20 minutes;
• put the milk mushrooms in a colander and wait until the water completely drains from them;
• prepare the marinade by diluting 40 grams of salt, 5 clove buds, 5 allspice peas and 4 small bay leaves in 1 liter of boiling water;
• boil the future marinade for 15 minutes, and then add boiled milk mushrooms to it;
• last of all, vinegar in a volume of 20 milliliters is sent to the liquid.

Marinating mushrooms in this way is not only simple, but also profitable, because this requires a minimum set of products. The finished product should be laid out in jars, closed with lids and wrapped in a warm blanket, waiting for them to cool completely.

Marinating black mushrooms

The preparation of black mushrooms is slightly different from the classic recipe. First of all, a slightly different soaking period, which is 3 days. The composition of the marinade is also slightly different: 2 tablespoons of salt and 1 tablespoon of sugar should be dissolved in 1 liter of water.

cold way

The most relevant recipe among housewives for cooking pickled mushrooms in a cold way. So the main product turns out crispy, so it can be used to prepare salads or add to side dishes. For this you need:

• soak raw mushrooms within 3 days, periodically changing the water;
• roll each breast in salt and put in a deep container;
• add to the main component 1 head of chopped garlic, 1 small chopped horseradish root;
• cover the entire contents with gauze;
• on top of gauze put fresh leaves of cherries, currants, horseradish and dill;
• the final stage of cooking is to put heavy oppression.

Now the milk mushrooms should be rearranged in a cool place. Within 1 month they will infuse and secrete their own juice.

in tomato sauce

Pickled mushrooms are not only tasty, but also high in calories. But if you want to add nutritional properties to the product, then it is recommended to add 200 grams to the marinade tomato paste instead of water. Thus, stewed milk mushrooms will turn out.

with garlic

Garlic is the most common product that is often used to prepare preparations. It creates a spicy spicy taste and gives the dish a pleasant fragrant note. It is required to prepare the dish according to the classic recipe, but in addition to spices, you also need to add 5 medium-sized garlic cloves, chopped or passed through the garlic to the marinade.

In oil

You can also cook pickled mushrooms in oil. For cooking, you need to mix 2 tablespoons of vegetable oil with 2 teaspoons of mustard and pepper, then add the resulting sauce to the cold-cooked mushrooms.

With other mushrooms

From mushrooms you can cook an excellent assortment for the winter. For this you need:

1. Boil in lightly salted water 1 kilogram of peeled and cut mushroom platter. Milk mushrooms are excellently combined with porcini mushrooms, boletus, boletus and boletus.
2. Transfer them to a colander. While the water is draining, you can start preparing the marinade. To do this, dilute 12 peas of allspice, 1 chopped onion, 20 grams of salt, 0.5 tablespoons of granulated sugar, 2 bay leaves and 60 milliliters of table vinegar in water. Further, all contents must be boiled for 10-25 minutes.

Now pickled. It is necessary to shift the mushroom assortment into a jar and pour it with boiled marinade.

With citric acid

Citric acid can be added to crispy milk mushrooms instead of vinegar. This will not change the taste of the dish, but it will become several times more useful.

In a spicy marinade

• salt - 60 grams;
• granulated sugar - 20 grams;
• bay leaf - 2 pieces;
• fresh or dry currant leaves - 2 pieces;
• fresh or dry cherry leaves - 2 pieces;
• cloves - 2 buds.

All components must be diluted in 2 liters of water and boiled for 20 minutes. Then milk mushrooms can be added to the resulting marinade and cooked in the classic or cold way.

Cinnamon

To enhance the taste of the product, you can add 1 stick or 1 teaspoon of cinnamon.

It will not only create a new taste, but also an unsurpassed aroma.

With onions and tomatoes

The most intense dish for the winter is a preparation of milk mushrooms with onions and tomatoes. It is necessary to fry in a pan in 100 milliliters of vegetable oil 2 kilograms of mushrooms, 1 kilogram of chopped onions and tomatoes. All contents must be transferred to jars and pour marinade prepared in any way.

In Polish

The Polish recipe is distinguished by the addition of two fresh currant and cherry leaves to the marinade, which, in combination with other ingredients, will create a new flavor.

Rules for storing the finished product

Pickled mushrooms can be stored for 3-8 months in a dark and cool place. You can use them within a month after preparation. It is important to store the product at temperatures up to 15 degrees Celsius. Otherwise, mold may form.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pickled mushrooms are a very good option for a cold appetizer for any holiday. The process of their preservation is simple, if you know how to cook milk mushrooms for the winter. This variety of mushrooms is considered to be primordially Russian; all kinds of mushrooms are found in the forests, which can be easily found in any supermarket.

How to cook mushrooms for the winter

Cooking pickled mushrooms requires the initial preparation of ingredients. The procedure consists of several stages that should not be skipped. Milk mushrooms must go through a stage of careful selection, cleaning, so that no dirt or debris gets into the marinade. Then they should be well soaked throughout the day. Below will be described in detail how to pickle milk mushrooms.

How to clean mushrooms

The stage of cleaning the edible mushroom consists of two parts. First, you should carefully sort out all the milk mushrooms, exclude obviously overgrown, wormy mushrooms or those that seem inedible to you. Sort by size, because small mushrooms are said to be much tastier. Next, clean them well of dirt, rinse, wipe with a washcloth or a soft-bristled toothbrush. If before that they are soaked for at least 1 hour, all the garbage will be removed easier.

Soaking milk mushrooms

You can start soaking even before cleaning, but more often it happens after. As a rule, cold water is used for this, in which they put 10 g of salt per liter. Change the fluid frequently, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, if you boil it. To do this, boil the mushrooms 3-4 times for 20 minutes in a large volume of salt water, then rinse them thoroughly.

This method of accelerated soaking has one significant disadvantage - milk mushrooms cease to be crispy, and this is one of the properties that is so appreciated by hostesses and guests. After soaking, it is necessary to rinse the workpiece well under running water. These preparations are enough to move on to your chosen recipe for making delicious homemade mushrooms.

Marinade recipes for mushrooms for the winter

As a rule, a separate marinade for this dish is not prepared, it is used directly during preservation. For this component, different ingredients can be used, according to the recipe you choose. Below is an example of preparing the base for 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:

• sugar - 16 g;
• water - 1 l;
• bay leaf - 3 pcs;
• vinegar - 40 ml;
• black pepper (peas) - 8 pcs.;
• salt - to taste.

Canning milk mushrooms

The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast where a cold appetizer is required. The ingredients themselves are quite inexpensive. The cooking method is as follows:

Ingredients:

• milk mushrooms (black / white) - 5 kg;
• coarse salt - 150 g;
• dill umbrellas - 2-3 pcs.;
• horseradish leaves - 2 pcs.;
• currant leaves, cherries - 10 pcs.

Cooking:

1. Prepare the ingredients, clean well, rinse the products, get rid of bitterness.
2. At the bottom of the saucepan for salting, put the leaves of cherries, currants, along with part of the dill.
3. Add the mushrooms in one row, caps down.
4. Salt at the rate of 30 g (tablespoon without top) per 1 kg of milk mushrooms.
5. Then again a layer of mushrooms with dill, salt. Add all the salt.
6. Put horseradish leaves on the very top, cover with a clean cloth, cover with a flat dish and put something heavy on top for oppression.
7. Remove the salting in a cool place for 40 days.

Recipe for pickled mushrooms for the winter

There are many ways to pickle mushrooms using various ingredients. The choice of composition depends solely on the preferences of relatives, friends and you. The complexity of replacing some components does not change, so you can safely experiment, for example, you can pickle 2-3 jars according to the classic version, and 2 each with spices and cinnamon. The following describes in detail the methods of cooking black, white milk mushrooms according to popular recipes.

The classic recipe for marinating milk mushrooms

Below will be the most common option for pickling milk mushrooms, which is called the classic. As a rule, most housewives use it as a proven way to please the taste preferences of most people. To prepare you need to prepare:

• salt - 40 g;
• water - 2 l;
• vinegar - 20 ml;
• allspice black pepper - 10 peas;
• bay leaves - 8 pcs.;
• dried cloves - 10 pcs.;
• mushrooms - 4 kg.

Cooking:

1. Well-washed milk mushrooms should be boiled for 15 minutes in a saucepan.
2. Drain the water, transfer the workpiece to a clean container, add liquid.
3. Put pepper, salt, vinegar, cloves, bay leaf in a bowl.
4. Put the pan on the fire and boil the workpiece for 20 minutes in the marinade. During this time, you can sterilize the jars.
5. Arrange the ingredients in the prepared container, close with nylon lids.
6. The jars should cool in the room, after which they can be put in the basement. They will be ready for use in 5 days.

Spicy pickled milk mushrooms for the winter

If you already know how to pickle milk mushrooms in the classic way, you can try something new - spicy mushrooms. This type of cooking has its own specific taste and can be a highlight on your holiday table. To pickle you will need:

• sugar - 20 g;
• mushrooms (any kind) - 2 kg;
• salt - 60 g;
• cherry leaves - 2 pcs.;
• water - 3 l;
• currant leaves, laurel - 2 pcs.;
• garlic - 3 cloves;
• cloves - 2 pcs.;
• black hot pepper(potted) - 2 pcs.;
• table vinegar - 20 ml.

Cooking method:

1. Carefully sort the milk mushrooms, soak them for 2 days, changing the water. Large mushrooms should be cut.
2. Liter cans process for 15 minutes, prepare lids.
3. Dissolve 1 tablespoon of salt in 2 liters of water, boil all the mushrooms in it for 20 minutes after boiling. Foam that will appear should be removed.
4. After that, you need to rinse the contents of the pan well under running water. At this time, prepare the marinade from 1 tablespoon of sugar, 2 tablespoons of salt and 1 liter of water. Put it on fire.
5. When the marinade begins to boil, put all the leaves, cloves, peppers and the workpiece into it.
6. Boil the contents for 15 minutes, put the garlic on the 10th, which before that, cut into thin slices.
7. Arrange hot mushrooms in jars, tamp them with a spoon (carefully).
8. Pour 10 ml of vinegar into each container.
9. Fill the workpiece with boiling marinade to the edges of the jar, cover them with roofs.
10. Wrap the container in a warm blanket, turn upside down. After a day, you can put them in the cellar or pantry.

How to pickle mushrooms with cinnamon

For this recipe, a black type of mushroom is suitable, but if white ones are available, you can use them. Below is a way to pickle mushrooms with cinnamon. You will need:

• bay leaf - 3 pcs.;
• water - 2 l;
• allspice - 3 peas;
• salt - 20 g;
• vinegar essences - 10 ml;
• cinnamon - half a stick;
• milk mushrooms - 1 kg;
• citric acid - 3 g.

Cooking

1. Before pickling, you should thoroughly clean and cut the mushrooms.
2. Sterilize jars for conservation, sterilize lids.
3. Boil milk mushrooms in a liter of salt water for 15 minutes, throwing in all of its amount from the recipe. Remove the foam periodically.
4. Transfer the workpiece to a colander, wait until the water drains, no need to rinse.
5. Boil the marinade from the remaining amount of water and vinegar, also put cinnamon, bay leaf, pepper.
6. Add milk mushrooms to this brine for 20 minutes.
7. Remove the cinnamon and place it in the bottom of a canning container. Put the workpiece on top, press down gently with a spoon.
8. Pour in citric acid, pour marinade.
9. Cover the jar with a lid and put in a pot of water, sterilize for 30 minutes.
10. Screw on the lids, cover with a blanket and place upside down.
11. A day later, you can put them in the pantry, basement.

Harvesting milk mushrooms for the winter with onions and tomatoes

Some housewives decide to pickle milk mushrooms with onions and tomatoes. This combination gives the dish a piquant taste, because these products harmonize well with each other. You can make preparations at the same time when you close the tomatoes. To pickle milk mushrooms you will need:

• water - 3 l;
• mushrooms - 2 kg;
• onions - 1 kg;
• salt - 60 g;
• vinegar essence (70%) - 20 ml;
• vegetable oil - 100 ml.
• tomatoes - 1 kg.

Cooking

1. Cut raw soaked and washed milk mushrooms, then boil in 3 liters of water with two tablespoons of salt. Keep on fire until the mushrooms start to sink down.
2. Take out the workpiece, dry it.
3. Pour boiling water over the tomatoes, remove the peel, chop coarsely.
4. Peel the onion, cut into half rings.
5. Pour oil into a saucepan, put mushrooms, salt to taste, fry for 10 minutes. Take it out, put it in a bowl.

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How to pickle milk mushrooms