How to pickle white milk mushrooms. Several hot pickling recipes

Milk mushrooms are a natural gift that the forest gives us in abundance. They are classified as conditionally edible mushrooms, and in other words, they need proper processing. Observing the cooking technique, they belong to delicacies and, moreover, to very useful ones.

Milk mushrooms contain a huge amount of protein, vitamins and compounds that can dissolve kidney stones. Pickled milk mushrooms for the winter are especially valued. delicious recipe. which can be stored in jars. Therefore, we propose to figure out how to properly prepare forest gifts.

Traditional option

To save the collected mushrooms, we suggest considering a simple and no less tasty way pickling. The combination of a small amount of acid, salt and clove inflorescences give ready meal pleasant aroma, light salty aftertaste.

Products:

• milk mushrooms - 3 kg;
• table vinegar - 100 ml;
• black peas - 10 pcs.;
• non-iodized salt - 30 g;
• carnation - 2 inflorescences;
• filtered water - 2 liters.

Cooking process:

1. Sort the milk mushrooms, remove debris, spoiled mushrooms. Wash under running water. Put in a convenient and capacious pan, pour in the filtered liquid, press down with a small load so that the milk mushrooms are better soaked. Leave it like this for a day or three. It is imperative to change the water, otherwise, the mushrooms will deteriorate.
2. After soaking, put the main ingredient in a colander and rinse well. Large specimens are cut into several parts, and smaller ones are left unchanged. Pour into a saucepan, fill with liquid and lightly salt. After boiling, cook for 20-25 minutes. Strain, rinse the ingredient.
3. Put in a clean saucepan, fill with water for the marinade. Pour in salt, cloves, pepper, wait for it to boil and cook for another 20 minutes. Turn off the heat, pour in the acid, mix. Using a slotted spoon, spread the milk mushrooms in clean sterile jars, pour over the marinade. Close tightly, turn over, and after cooling, put in the cold for storage.

with garlic

love spicy blanks? We suggest considering the option of how to pickle milk mushrooms with garlic cloves. The taste is bright and unusual. With long-term storage, the workpiece is infused and the mushroom fruits acquire a spicy aroma.

Products:

• main ingredient - 2 kg;
• garlic cloves - 50 pcs.;
• sweet peas - 10 pcs.;
• carnation - 10 inflorescences;
• laurel - 6 sheets;
• non-iodized salt - 120 g;
• granulated sugar - 120 g;
• vinegar essence - 4 tsp;
• filtered water - 2 liters.

The order of further work:

1. Sort milk mushrooms, remove damaged places, dirt. Rinse in several waters, if necessary, clean the surface of the cap. Place in saucepan, pour cold water and leave to soak for at least 24 hours and preferably in running water. Drain in a colander and rinse again. If necessary, cut into several pieces.
2. Put in a saucepan, fill with liquid and cook for a quarter of an hour after boiling. The resulting foam must be removed. Throw in a colander, rinse.
3. Pour the marinade liquid into a suitable pan, add peppercorns, cloves, salt, granulated sugar, parsley. Cook for a few minutes with regular stirring until the dry ingredients are dissolved. AT hot pickle add milk mushrooms, cook 30 minutes.
4. In the meantime, wash the jars with soap and dry in the oven. Boil lids for 5 minutes. Distribute the peeled garlic cloves in the same amount on the bottom of glass containers. Using a slotted spoon, remove the mushroom fruits, gently spread over fragrant cloves, fill with marinade. Roll up, turn over and wrap in a warm towel. After cooling, remove to a cold place.

with spices

In this recipe, pickled milk mushrooms are crispy, the marinade is bright, pleasant and has a sweet and sour taste. Subject to the norms of laying spices and spices, the result is simply an overeating.

Products:

• main ingredient - 1 kg;
• filtered water - 1.5 l;
• table salt - 30 g;
• granulated sugar - 10 g;
• laurel - 1 leaf;
• currant leaves - 1 pc.;
• cherry - 1 sheet;
• garlic - 2 cloves;
• peppercorns - 2 pcs.;
• carnation - 1 inflorescence;
• table vinegar - 45 ml.

1. Process the mushrooms and rinse thoroughly. Put in an enamel container and fill with filtered water. Place a small press on top and leave for 2 days. Every day it is necessary to change the fluid 2 to 3 times a day. Otherwise, the mushrooms will spoil.
2. Drain in a colander and rinse again. Large specimens cut into several parts. Rinse jars with a capacity of 1 liter (2 pcs), dry them in the oven, and boil the lids for several minutes.
3. Pour 2 liters of water into the pan, add salt, after boiling, put the milk mushrooms, cook for 20 minutes. Remove any foam from the surface. Throw on a sieve, rinse under water and leave to drain excess moisture.
4. Meanwhile, prepare the marinade for the mushrooms. Pour the filtered liquid into the container, add non-iodized salt, granulated sugar. After boiling, add fragrant leaves and other spices. Peel the garlic cloves and cut into slices, send to the marinade. Cook for a few minutes, cover and leave.
5. Arrange the boiled mushrooms in clean sterile jars, the denser the better. Pour 30 ml of acid 9% into each container, and hot brine on top. Roll up, turn over and wrap with a warm blanket. After 24 hours, store in a cold place.

in tomato sauce

Great snack for simple lunch or holiday table. Small fruits that do not need to be cut will look beautiful. Preservation goes well with spaghetti, potatoes or rice. The recipe for making mushrooms in tomato for the winter is simple, but delicious.

Products:

• milk mushrooms - 1 kg;
• tomato paste - 190 g;
• table vinegar - 25 ml;
• granulated sugar - 25 g;
• black pepper - 3 pcs.;
• onion turnip - 150 g;
• filtered water - 1.25 l;
• laurel - 1 leaf;
• non-iodized salt - 1/4 tbsp;
• oil - 1/4 tbsp.

Work procedure:

1. Sort the mushrooms, clean and rinse thoroughly under running water. Put forest fruits in a saucepan, pour filtered liquid for a period of at least 2 days. During this time period, it is necessary to change the water several times so that the mushrooms do not sour. Even better if the water is running.
2. Drain in a colander, rinse, put in a saucepan, cover with water and cook for 15 minutes. When foam appears, be sure to remove it. Strain through a sieve, rinse.
3. Peel the onion from the husk, wash and chop into rings 2-3 mm thick. Grease a frying pan with vegetable oil, put the onion, sauté until golden brown. Pour granulated sugar to the vegetable and continue cooking for a few more minutes.
4. Add mushrooms, mix thoroughly and fry for another 8-10 minutes. Submit tomato paste, stir, simmer another 12 minutes. It is important to stir regularly, otherwise tomato sauce it will just burn.
5. Add acid, mix well and pack in sterile containers. Close, turn over, and after cooling, put in the cold.

Shown below in the video practical guide cooking, starting with the cleaning of mushrooms, and, as they say, with its own twist:

With fresh tomatoes and onions

This preservation refers to salads, where pickled milk mushrooms are considered the main ingredient. Cooked once, the recipe will forever remain in your cookbook.

Products:

• mushrooms - 3 kg;
• onion turnip - 1.5 kg;
• tomatoes - 1.5 kg;
• filtered liquid - 4.5 l;
• rock salt - 75 g;
• oil - 150 ml;
• essence - 30 ml.

Getting Started:

1. Sort the milk mushrooms, remove unsuitable fruits, debris and, if necessary, clean with a small brush. Rinse, put in a saucepan or enamel bowl, pour water and leave for 2 days in a cool place, be sure to replace the liquid as often as possible.
2. Strain, rinse and boil in salted water until the fruits sink to the bottom. At the same time regularly removing the foam. Drain in a colander, wait for the excess moisture to drain completely.
3. In the meantime, wash the tomatoes, place in a saucepan with boiling water for 2-3 minutes, and then gently peel off the skin. Chop into a medium sized cube. Peel the onion from the husk, rinse and cut into medium-sized strips.
4. Pour the oil into a saucepan, heat a little and throw in the prepared mushrooms, fry for 10 minutes. Then place the finished ingredient in another container. Now fry separately the onions, tomatoes and combine the finished products with mushrooms.
5. Pour acid into a container with mushroom and vegetable mass, put on the stove and simmer for 30 minutes with regular stirring. It is important that the food does not burn during cooking.
6. Arrange the finished snack in sterile jars, twist and turn over. After cooling, remove to the cellar.

And here is the recipe for pickled mushrooms in tomato sauce:

A simple recipe for marinated mushrooms

For canning mushrooms according to this option, no additional spices are required. The marinade is delicious right combination salt, sugar and acid. According to this cooking recipe, you can prepare both white and black pickled mushrooms for the winter.

Products:

• main ingredient - 1.5 kg;
• filtered liquid - 2 l;
• non-iodized salt - 2 tbsp;
• granulated sugar - 1.5 tablespoons;
• vinegar 9% - 130 ml.

Action algorithm:

1. Sort the milk mushrooms, remove spoiled fruits, and also clean them from branches and additional debris. Rinse, put in a saucepan, cover with water and leave for 2-3 days. For best soaking, it is recommended to put a small weight on top. Change the water 2-3 times daily so that the fruits do not sour. Throw on a sieve, rinse.
2. Pour the liquid into a separate container and add non-iodized salt per 1 liter - 10 grams. Put the main ingredient in warm water and cook until the mushrooms sink to the bottom of the pan. To eliminate bitterness, it is necessary to remove the resulting foam. Strain through a colander, rinse with boiled water.
3. Pour 1 liter of liquid into a clean container, add salt and granulated sugar (the amount indicated in the recipe). After boiling, cook for 1-2 minutes until the bulk ingredients are completely dissolved. Lay out forest fruits, continue cooking for 10 minutes. After pouring in the acid, cook for 10 minutes, stirring regularly.
4. Pack in sterile jars, evenly distribute the marinade, roll up hermetically. Turn over, wrap in a towel, and after cooling, put in the refrigerator.

Pickled milk mushrooms acquire a pleasant aroma, the texture becomes more fleshy, and the product itself is quickly absorbed by the human body. Mushrooms can be served as an individual snack, combined with onions and butter, and also used as additional ingredient to other dishes. It is recommended to store canned milk mushrooms in a dark, cool room with low humidity.

Another video recipe:

In this article, we will share a few simple recipes for hot salting mushrooms in jars, as well as talk about the features of preparing mushrooms and the dangers associated with them.

If you want to start preserving mushrooms for the winter, be sure to try pickling white and black mushrooms, which are famous for their pleasant taste. Hot-salted mushrooms can be harvested in any quantity, since such salting is quite quick and simple. The great advantage of this salting method is that, due to heat treatment, the mushrooms retain the maximum of their nutritional and useful properties.

Pickles should be stored refrigerated because room temperature canned mushrooms will not last long. Subject to all the salting and storage rules listed below, these mushrooms will delight you in the winter with tasty, juicy, crispy pulp, which is great as a snack and an independent dish.

Well, have you already become interested in how to salt milk mushrooms in a hot way in jars? We have collected the best step by step recipes for you.

Preparation - soaking

So that canned milk mushrooms do not taste bitter, be sure to soak them for 2-3 hours in lightly salted cold water before salting (precisely in a hot way), after cleaning the mushrooms from debris and washing them thoroughly. Carefully cut off the legs - they can be salted separately. If the mushrooms have large hats, it is recommended to cut them into several small pieces so that they are better salted. After that, you can proceed to the main stage of hot salting.

Recipes

We offer several simple recipes salting mushrooms in a hot way.

Before salting, the soaked milk mushrooms must be boiled well - heat treatment allows you to get rid of their bitter or pungent taste, as well as the raw earthy smell. If you cook mushrooms in several passes, be sure to pour out the water after each cooking and change it to clean, remembering to add salt.

Servings/Volume: 7-8 l

Ingredients:

• fresh milk mushrooms - 5 kg;
• rock salt - 200 g;
• carnation, dry inflorescences - 5-10 pcs.;
• dill, umbrellas - 2 bunches;
• black pepper in peas - 3 tbsp. l.;
• bay leaf - 5 pcs.;
• cherry leaf - 5-10 pieces;
• blackcurrant leaf - 10 pcs.

Cooking:

1. Pour water into an enameled pan, based on the proportions of 1.5 cups of water per 1 kg of mushrooms, then add salt and bring the brine to a boil.
2. When the water begins to boil, place the prepared mushrooms in the pan and cook them for 10-15 minutes, stirring constantly so that the tender mushrooms do not burn.
3. Gently fold the finished mushrooms into a colander to drain the excess liquid, then transfer to a large container to cool slightly.
4. Prepare jars and lids - sterilize them.
5. Pack the milk mushrooms tightly in jars, shifting them with dill umbrellas, currant, bay and cherry leaves, black peppercorns and cloves.
6. Pour the brine in which the mushrooms were boiled into the jars (up to the neck).
7. Seal jars tightly with lids.

Canned mushrooms are ready!

When starting home preparations, it is important to understand that foods stored in hermetically sealed containers can cause severe food poisoning. Canned food made from mushrooms is especially unpredictable in this sense. The fact is that mushrooms have a complex, loose surface, on which, after washing, microscopic particles of forest land can easily remain, containing pathogens of one of the most dangerous diseases - botulism. In an airless environment (that is, in rolled up jars), these bacteria begin to actively multiply and release toxins that are deadly to humans. At the same time, an “infected” bank outwardly does not differ from a “clean” one. To avoid trouble, it is necessary to rinse the mushrooms as thoroughly as possible, as well as sterilize the jars and lids prepared for canning. It is equally important to strictly follow the recommendations regarding the time of boiling mushrooms and the norms for laying vinegar and salt in preparations, since these ingredients create an environment in jars that inhibits the development of bacteria. Additional "insurance" against infection with botulism is provided by pasteurization of filled cans, which is carried out immediately before their hermetic sealing.

Black mushrooms not only have an excellent taste, but also have medicinal properties, for which they are very respected by Siberians, famous for their excellent health. These mushrooms look appetizing among festive dishes and decorate the table with their unusual view: wet, elastic, black side and you want to bite.

Servings/Volume: 2.5 l

Ingredients:

• fresh black mushrooms - 1.5 kg;
• rock salt - 9 tbsp. l.;
• black pepper in peas - 1-2 tbsp. l.;
• allspice black pepper in peas - 10 pcs.;
• dill, umbrellas - 5-7 pcs.;
• carnation, dry inflorescences - 1-3 pcs.;
• bay leaf - 4-5 pieces;
• vegetable oil - 50 ml.

Cooking:

1. Wash the mushrooms well from dirt with a brush, then soak them for 2 hours in cold water so that it draws out the bitter milky juice from the mushrooms.
2. At the end of the specified time, boil 4 liters of water in a large enameled saucepan, add salt to it (1.5-2 tablespoons per 1 liter of water) and boil the mushrooms in this brine for 15-20 minutes, removing the foam with a slotted spoon.
3. Place another pot with 1 liter of water over medium heat and add black pepper, allspice, bay leaves, and clove florets to the water to make a spicy pickle. After the water starts to boil, add salt (1 tablespoon) to the future brine, boil it for several minutes, put the dill and turn off the heat.
4. Throw the finished milk mushrooms into a colander - let the excess brine drain from them. Pour out the water in which they boiled - it will no longer be needed.
5. Catch the herbs and peppers from the saucepan with the spicy brine, put them on the bottom of a wide container in which salting will take place, and spread the mushrooms on top, filling them with brine so that it completely hides the caps. To prevent milk mushrooms from floating up, place them under iron cover and press down with a liter glass jar of water. Remove the container with mushrooms for 3 days in a dark, cool room.
6. Prepare jars and lids.
7. After 3 days, lay out the future delicacy on glass jars, after putting a layer of spices from brine on their bottom. Lay the mushrooms in the most dense layer, then fill them almost to the brim with brine (leaving 2-3 mm), and pour a small amount on top vegetable oil. Close the jars with thermal lids, store in the refrigerator. In a month, the mushrooms will be saturated with spices and you will be able to enjoy mouth-watering homemade black mushrooms.

Enjoy your meal!

It is recommended to store preserved mushrooms for no longer than a year (even in a refrigerator or a cold cellar).

Video

We offer you to watch videos on the topic of the article:

Freelancer with diverse interests and hobbies. He likes to be close to nature, eat delicious food and philosophize about the eternal. So long writes articles on the most different topics that is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but among his friends there are several professional chefs who always serve delicious food and share cool recipes. pathologically optimistic.

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Harvesting mushrooms always turns out delicious and is in great demand on the festive and everyday table, especially in the cold season. But you won’t surprise anyone with salted mushrooms, they have become boring. How to impress guests and household? There is an exit! Pickled is also delicious, rare and easy to prepare. Those who do not want to pickle mushrooms in the old fashioned way should learn how to pickle milk mushrooms for the winter in different ways. Even a novice master of pans and pans will cope with this matter.

Harvesting mushrooms always turns out delicious and is in great demand.

it classic way on which you can pickle milk mushrooms. Such an appetizer turns out to be simple, but very tasty and retains its properties throughout the winter when stored in a cool place. The blank according to this recipe is ready for use 7 days after pickling, not earlier.

Products:

• 4 kg of mushrooms;
• 100 gr. non-iodized salt;
• 8 pcs. laurel;
• 7 pcs. allspice;
• 10 carnation inflorescences;
• 40 ml 70% vinegar essence.

pickling process:

1. My milk mushrooms, clean, soak in 2 liters of water with 20 gr. salt.
2. Cut the prepared mushrooms, if they are large, put in a saucepan, fill with water. After boiling, cook for 20 minutes. removing foam.
3. We throw the boiled raw materials into a colander, rinse with clean water.
4. We make a marinade. For 2 liters of liquid we take the remaining salt (80 gr.), Add spices and laurel, bring to a boil.
5. We lower the milk mushrooms into boiling water for a quarter of an hour.
6. Then add acetic acid, mix, turn off the fire.
7. Put the mushrooms in clean sterilized jars, fill with marinade to the top. Roll up the lid.
8. We wrap the workpiece warmly.

After complete cooling, we remove for storage.

Pickled milk mushrooms (video)

Marinated mushrooms with cinnamon

An unusual and tasty way to harvest milk mushrooms for the winter with cinnamon. The appetizer is very flavorful.

Products:

• 2 kg of mushrooms;
• 40 gr. salt;
• 10 pieces. allspice;
• 6 bay leaves;
• 1 cinnamon stick;
• 40 ml 9% acetic acid;
• 6 gr. citric acid.

An unusual and tasty way to harvest milk mushrooms for the winter with cinnamon

pickling process:

1. We prepare raw materials. We wash, clean, sort, cut into pieces.
2. Prepared mushrooms for a quarter of an hour after boiling, boil in salt water. Be sure to remove the resulting foam. We send it to a colander, wait until the water drains.
3. We wait for 2 liters of water until it boils, add laurel, pepper, cinnamon stick and vinegar.
4. Add mushrooms to the marinade, boil for 20 minutes.
5. We catch a cinnamon stick with a slotted spoon, put it on the bottom of the jar, put the milk mushrooms on top, lightly crush with a spoon. Add citric acid, pour marinade.
6. We put the jar with the workpiece covered with a lid in a pot of water, sterilize for 30 minutes. We clog.

After complete cooling, remove in the cold.

Mushroom salad at home for the winter

If you are not interested in simple canning of milk mushrooms, we bring to your attention step by step recipe salad preparation. It is served as an independent snack.

Products:

• 1.5 kg tomato;
• 1.5 kg of onion;
• 3 kg of mushrooms;
• 70 gr. salt;
• 150 ml vegetable oil;
• 35 ml 70% acetic acid.

Salad is served as an appetizer

pickling process:

1. We traditionally prepare mushrooms: wash, clean, soak. Large cut into medium pieces.
2. Bring 3 liters of water to a boil, put salt, throw mushrooms. Cook until the mushrooms sink to the bottom, while removing the foam.
3. Throw the finished mushrooms into a colander.
4. Blanch the tomatoes, remove the skin from them. We cut big.
5. We clean the onion, cut thinly into half rings.
6. Pour oil into a deep frying pan, put mushrooms, salt to taste, fry for 10 minutes, put in a saucepan.
7. In the same pan, we pass the onion until golden brown, send it to the milk mushrooms.
8. Next, fry the tomatoes, they should soften well, transfer them to the pan.
9. Add acetic acid to the future salad in the pan, mix, simmer over low heat, stirring for 30 minutes.
10. We sterilize clean jars, put the salad in them, roll up the lids.

When the workpiece has cooled, remove to be stored in the cold.

Carrot salad with mushrooms for the winter

Another way to unusually harvest mushrooms at home. This salad is served as an independent dish. Looks very appetizing, just like the picture.

Products:

• 2 kg of mushrooms;
• 1.5 kg of tomatoes;
• 1.5 kg of sweet red pepper;
• 1 kg of onion;
• 700 gr. carrots;
• 200 gr. granulated sugar;
• 100 gr. salt;
• 350 ml. sunflower oil;
• 150 ml 9% acetic acid.

pickling process:

1. We clean the milk mushrooms, wash them, cook in salted water for 10 minutes. after they boil. We catch with a slotted spoon in a colander. We wash.
2. Pour mushrooms into a dry frying pan, heat often, stirring until excess moisture evaporates.
3. My tomatoes, cut into medium-sized pieces.
4. We take out the seeds from the pepper, cut off the stem, cut into strips.
5. We clean the onion, chop it in half rings.
6. We clean the carrots, three on a coarse grater, you can grate for carrots in Korean.
7. Pour oil into a large saucepan, heat it, add tomatoes. We simmer for 5 minutes, they should give a lot of juice.
8. Then add the rest of the vegetables and mix well.
9. Add sugar, salt, gently stir, simmer over low heat under the lid for 50-60 minutes. Stir occasionally so as not to burn.
10. 5 minutes before readiness, we try the salad, add salt and sugar if desired. Add acetic acid.

The finished salad is immediately laid out in sterilized dry jars, rolled up. When completely cooled - remove to be stored.

Hot way to pickle milk mushrooms

Mushrooms are harvested both cold and hot. cold way quite time-consuming, so let's consider a hot one.

Products:

• 3 kg of mushrooms;
• salt;
• 2 laurels;
• Dill seeds;
• 5 pieces. allspice.

Mushrooms are harvested both cold and hot

Pickling process:

1. We sort through the mushrooms, clean them from dirt, wash them.
2. Soak in salted water for 6 hours.
3. We cook the soaked milk mushrooms in salt water for a quarter of an hour after boiling. We throw it away in a colander.
4. Mix a handful of dill seeds with salt. Salt is taken at the rate of 5% of the total weight of mushrooms.
5. We put the mushrooms in clean sterilized jars in layers, pour each layer with a dill-salt mixture. Add laurel and pepper.
6. We roll up the banks. We remove in the cold to be stored.

Marinade for mushrooms per 1 liter of water

Mushroom gourmets prefer salted mushrooms, but there are also lovers of pickled ones. To preserve milk mushrooms deliciously, it is important to pay attention to the marinade. After all, it is thanks to him that the appetizer acquires its magical, sometimes with spicy notes, taste and aroma.

Marinades are different: sweet and spicy, salty and sweet, sweet and sour and burning. Any of them is very easy to do, the main thing is to know how.

1. Like sour mushrooms - add more acetic acid or citric acid.
2. For sweetness, put more granulated sugar, cloves or cinnamon. Salty lovers should add more lavrushka and salt.
3. Those who like it spicier should put more chili, red or allspice ground pepper.
4. To give the marinade a magical aroma, currants, cherries, grape leaves, as well as horseradish leaves and dill.

The classic marinade for mushrooms per 1 liter of water is done as follows:

Products:

• 3 laurels;
• 3 carnation flowers;
• 5 pieces. allspice;
• 2 tbsp. l. salt;
• 1 tsp Sahara;
• 80 ml 9% acetic acid;
• 1 gr. cinnamon powder;
• 1 gr. star anise;
• citric acid on the tip of a knife.

Cooking progress:

1. Put a pot with a liter of water on the stove, add salt and vinegar, bring to a boil.
2. Next add raw mushrooms and cook constantly removing the foam.
3. When the broth is completely cleared of the resulting foam, the remaining spices and spices are thrown into it, boiled until the mushrooms are ready.

How to serve pickled mushrooms

Milk mushrooms, like any pickled mushrooms, are traditionally served with sunflower / olive oil, fresh onions chopped in half rings and herbs.

Mushrooms with mustard sauce

Products:

• pickled mushrooms,
• sunflower oil;
• ground pepper;
• mustard.

Everyone will love this dish.

Cooking:

1. We wash the mushrooms, if necessary, cut into medium pieces.
2. Making a refill:
3. Mix mustard, oil, pepper. We take the number of components to taste.
4. Pour the preparation, mix. We serve.

Milk mushrooms with carrots

Products:

• carrot;
• marinated mushrooms;
• bulb.

Quite unusual in taste.

Cooking:

1. We clean the carrots, wash them, three on a coarse grater.
2. We clean the onion, chop it in half rings.
3. We wash the mushrooms, cut into strips.
4. We mix everything, if desired, salt, pepper, season with oil.

Delicious, with a spicy aroma, milk mushrooms are always welcome on any table, and their unusual crunchy qualities are proverbial. Pickled milk mushrooms for the winter are popular as an independent snack or as part of salads. In addition, they are perfectly stored, so at any time of the year they will perfectly complement and diversify the diet. But so that mushrooms do not lose their wonderful properties, you need to know and observe the subtleties of their preparation.

Experienced mushroom pickers always look forward to the start of mushroom picking. Preparations from them are rightfully considered delicacy: spicy-spicy, appetizingly crunchy mushrooms will complement meat dishes and will serve as nourishing food for those who prefer Lenten table. Them useful qualities nothing beats the taste. This is the only product of non-animal origin that contains essential vitamin D, mushrooms are superior in protein to chicken meat, and whole milk in calories. A variety of recommendations on how to pickle milk mushrooms for the winter allows you to cook delicious and even gourmet snacks.

In order for the preservation to be tasty and safe, milk mushrooms, like all conditionally edible mushrooms, must first be prepared. First, they are sorted out, carefully making sure that there are no inedible mushrooms; old and wormy specimens are also subject to rejection. The rest are sorted by hat size. Miniature mushrooms will be the most delicious, they are laid aside and cooked separately. At the next stage, the milk mushrooms are cleaned of soil and debris with a brush with a soft short bristle, then the top layer is removed from the cap with a knife. After sorting and cleaning the mushrooms, they begin to soak them.

Anyone who collected milk mushrooms knows that droplets of bitter milky juice always appear on the cut of the fruiting body. Once in the workpiece, the juice will make it unusable: the marinade will quickly become cloudy, then turn white, and the mushrooms will be bitter. Soaking removes the lactic acid contained in the juice. To do this, the mushrooms are kept in cold, slightly salted water for at least 2 days. This weak brine needs to be changed as often as possible throughout the soaking time.

You can speed up the process if you boil milk mushrooms in salt water for at least 20 minutes. three times, washing after each boiling. But keep in mind that after this processing method, pickled milk mushrooms will no longer be so crispy.

At the end of the soaking, the mushrooms are washed well in running water and proceed to pickling. Recipes for harvesting milk mushrooms for the winter are quite diverse: from traditional and quite easy way to more complex options, involving a combination of other components with mushrooms, such as vegetables. By experimenting, changing the composition of the marinade, you can choose from the whole variety of recommendations that best suit your personal taste preferences. most popular and interesting recipes, telling about how to pickle milk mushrooms, have become classics of mushroom cuisine.

Recipe 1: Hot pickled milk mushrooms

Such a recipe for pickled mushrooms does not present any difficulty even for a novice cook. Mushrooms will be unusually good as an independent snack, as part of pickles, salads, thanks to the harmonious combination of spices in the marinade and seasoned spicy notes. It should be noted that the marinade for milk mushrooms includes vinegar. Recipes using it should always be followed very carefully in order to maintain the optimal combination of sour, spicy and salty tastes.

For 1 kg of mushrooms you will need to take:

• water for marinade preparation - 1 l;
• table 9% vinegar - 6 tablespoons;
• salt - 2 tbsp. l.;
• 5 peas of allspice;
• sugar - 2 tbsp. l.;
• 5 buds of spice cloves;
• 3 bay leaves;
• garlic peeled - 25 cloves.

Milk mushrooms must go through all stages of preliminary preparation. Then the mushrooms are laid out in a deep bowl, poured with cold water, boiled for 15 minutes, constantly removing the foam. Then they are washed and thrown into a colander to drain excess liquid.

The water prepared for the marinade is brought to a boil, all the ingredients are added according to the recipe, except for vinegar and garlic, boil for another 5 minutes. Mushrooms are carefully immersed in a boiling marinade and continue to boil over low heat for another 30 minutes. After that, milk mushrooms are taken out of the pan, vinegar is added to the marinade. Garlic is laid out in clean sterilized jars first, then milk mushrooms and poured with boiling marinade. Banks are hermetically rolled up, not forgetting to check the quality of the closure, tightly wrapped (with an old blanket, coat) until completely cooled.

Recipe 2: Polish pickled mushrooms

The method is remarkable in that, in addition to traditional spices, garlic is used for the marinade, as well as fresh leaves currants and cherries. It turns out a completely self-sufficient snack with a pronounced spicy taste and a very peculiar aroma, which does not require additional seasonings when served.

For 2 kg of mushrooms you need to take:

• water - 1 liter for marinade and 2 liters for boiling;
• 9% table vinegar- 6 tablespoons ;
• salt - 12 g for boiling and 50 g for marinade;
• sugar - 30 g;
• 1 bay leaf;
• cloves (spice) - 3 inflorescences;
• garlic - 20 cloves;
• cherry and currant leaves - 2 pcs.

Boil in boiling salted water for about 15 minutes. previously prepared milk mushrooms, removing the resulting foam. Then the milk mushrooms are washed and thrown back so that the water is glass.

Now they start preparing the marinade: as soon as the water boils, spices, salt, whole cloves of garlic, sugar, currant leaves and cherries are added to it. Mushrooms are lowered into this solution, brought to a boil, boiled for 20 minutes. Vinegar must be added at the end of boiling. Milk mushrooms are laid out in boiled jars, poured with hot marinade. The jars are rolled up, the quality of the capping is checked, wrapped with a dense thick cloth (for example, old fur coats or coats), after complete cooling they are put away for storage. The output of products with the specified amount of mushrooms, water and ingredients for the marinade is 2 liters.

Recipe 3: Breasts in a sweet-spicy marinade

Cooked pickled milk mushrooms according to this recipe allow you to get great dish with an unforgettable sweet and spicy taste. In addition, they will decorate any table due to the juicy, bright color. Cooked in this way at least once, milk mushrooms will later become a favorite preparation.

For 2 kg of mushrooms you need to take:

• water - 3 l;
• any vegetable oil - 100 ml;
• red tomatoes of medium size - 1 kg;
• onion - 1 kg;
• salt - 60 g
• 70% vinegar essence - 20 ml.

Prepared, that is, sorted, peeled, soaked mushrooms, cut into pieces if the caps are large, or use whole small ones. Mushrooms are boiled in salt water (use 50 g of salt from the amount indicated in the recipe), removing the foam. As soon as the milk mushrooms sink to the bottom of the pan, they are removed from the broth and thrown into a sieve or colander. Then 10 min. fry in a saucepan with the addition of the remaining salt and transfer them to the pan.

Onion, peeled and cut into half rings, is fried until golden brown, then added to the mushrooms. Tomatoes are scalded with boiling water, the skin is removed, coarsely chopped and fried until softened, after which they are transferred to milk mushrooms and onions. The whole mass is poured with vinegar and 30 minutes. simmer over low heat, stirring constantly. After that, they are laid out in sterilized jars, hermetically rolled up, tightly wrapped, left until the jars have cooled.

Recipe 4: Marinating black mushrooms

Pickled black milk mushrooms prepared according to this method gave an exotic name to the workpiece - "Black Prince". Such pickling of mushrooms is often used to obtain the original sweet and sour taste finished product. And the main advantage of mushrooms will be their excellent crispy qualities.

For 1 kg of mushrooms you will need:

• water - 1 liter for cooking and 1 liter for preparing marinade;
• 3 bay leaves;
• vinegar essence 70% - 10 ml;
• citric acid - 3 g;
• salt - 20 g;
• half a cinnamon stick;
• allspice (peas) - 3 pcs.

Boil pre-prepared milk mushrooms with the addition of 1 teaspoon of salt for 15 minutes. Be sure to remove the emerging foam. Mushrooms after readiness are thrown back into a sieve or colander and not washed.

All spices, spices and vinegar are used for marinade by boiling them in water. Don't forget to add the remaining teaspoon of salt. Then they take out and set aside the cinnamon. Milk mushrooms for 20 min. placed in the resulting brine.

At the bottom of sterilized jars spread cinnamon, then mushrooms, gently crushing them with a spoon. Then pour on top citric acid, pour marinade, cover with lids and sterilize for half an hour. When finished, close tightly and wrap tightly until completely cooled.

Rules for storing the finished product

Even if the canned food has already been removed for the winter, after 10-15 days after its preparation, check the condition of the jars and lids. Most often you will find that:

• in insufficiently heated or not hermetically sealed jars, yeast or mold fungi may develop;
• sour marinades cause bloating tin lids if in contact with their unvarnished surfaces.

In both cases, such preparations are unsuitable for food. But if the recipes and the technology of the preservation process were carefully observed, pickled milk mushrooms do not deteriorate for a long time - from one to three years, subject to storage conditions. The best place for storage - a basement or other cool, dark place, such as the vegetable section of a home refrigerator. Opened jars are recommended to be stored for no more than a week and, of course, in the refrigerator.

Knowing how to pickle milk mushrooms and properly store blanks from them, you can always provide your favorite dishes from these wonderful mushrooms on your table.

There are several simple recipes that will help you figure out how to cook pickled mushrooms for the winter in a hot way. To do this, you just need to allocate a little free time and get everything you need.

An easy option for beginners

In addition to several half-liter jars for winter cooking, you will need the following set of ingredients:

• 1 kg of mushrooms (mushrooms);
• 12 black peppercorns;
• 10 carnations;
• 4 tbsp. l. kitchen salt;
• 3 cloves of garlic;
• 2 tbsp. l. white sugar;
• 1 pinch of chopped bay leaf.

The main stages of preparation:

• We sort the mushrooms, put them in a deep plate and fill them with cool water. We leave them aside for a day so that all the dirt is gone.
• If this is not possible, then thoroughly rinse the milk mushrooms under the tap and clean all the excess manually.

• The next day, we shift the main ingredient into a large pot of water, while leaving the small mushrooms whole, and cut the large ones into several pieces with a knife.
• Add chopped bay leaf, a little salt and mix everything well. Bring the composition to a boil, reduce the heat and cook for another 30 minutes. It is not necessary to cover the pot with a lid.

• During this time, we sterilize jars with lids in any convenient way. In this case, this step can be skipped if there is no time at all, but such a procedure will help the preservation to “survive” until the winter and not burst.

• We lay out the rest at the bottom of the glass containers (the order does not matter much). We shift ready-made mushrooms into them and pour them with hot marinade.

• From above, in each jar, pour a large spoonful of salt.

We twist everything with sterile lids and wait for the preservation to cool down a bit. After that, you can hide the mushrooms in a dark, cool place until required.

"Winter" mushrooms in haste

In order to quickly preserve pickled milk mushrooms for the winter in a hot way, you can use cooking. Everyone will need an affordable and affordable set of products.

Ingredients:

• 150 ml table;
• 50 g table salt;
• 40 g of granulated sugar;
• 2 l drinking water;
• 1 kg of peeled and chopped mushrooms.

The main stages of preparation:

• Soak the mushrooms in cold water for about a day. You can also leave them overnight in a deep basin, and in the morning drain all the dirty liquid.

• We sterilize the jars in advance together with the lids in the oven or for a couple. It works very carefully so as not to get burned and not to break anything.
• Pour 1 liter of water into a deep saucepan, add a teaspoon of salt and pour in the mushrooms. Boil the mushrooms until they sink to the bottom. At the same time, do not forget to remove the foam and periodically stir the products.

• We discard the main ingredient in a colander and rinse with plenty of cool water.

• Pour the remaining water into another deep container, add salt and granulated sugar to it. Bring the liquid to a boil and put the cooled milk mushrooms into it.

• We simmer the composition over low heat for 10 minutes, add vinegar, mix and cook the mushrooms for the same amount of time.
• We put the jars on the work surface and fill them with shoulder-length mushrooms. Fill everything with marinade and quickly roll up the lids with a special key.

• We put glass containers upside down, cover with towels and leave in a warm room for another 5 days. After that, they can be changed to long-term storage in a closet or cellar.
• Pickled milk mushrooms for the winter in a hot way, prepared according to this recipe, have a shelf life of up to three months. Therefore, it is not recommended to immediately roll up a lot of cans if mushroom harvesting is done for the first time.

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Milk mushrooms with cinnamon for the winter

A rather exotic preparation can be obtained if you use the following set of ingredients:

• 20 ml of table vinegar;
• 5 pieces of allspice;
• 3 lava leaves;
• 2 liters of water (can be from the tap, if clean);
• 2 tsp table salt;
• 1 kg of mushrooms;
• half a cinnamon stick;
• citric acid on the tip of a knife.

The main stages of preparation:

• Mushrooms are sorted in advance, cleaned and soaked in water for at least 4-5 hours. If the mushrooms are large, then cut them into medium slices with a sharp knife blade.

• We sterilize two half-liter jars (or one liter) in advance in any convenient way. We select a cover for it in size.
• Boil in salted water (1 l) over medium heat for a quarter of an hour. Periodically remove the foam and stir the composition.

• After the specified time, we dump the main ingredient into a colander and wait for all the excess liquid to drain.

• In another deep container, prepare the marinade. To do this, combine the remaining water with vinegar, pepper, bay leaves and cinnamon.
• After boiling, we shift the milk mushrooms there and simmer over low heat for about 20 minutes.

• We take out the cinnamon and put it on the bottom of the prepared jar (if there are two of them, then we break the stick into pieces).
• Spread the mushrooms on top and crush them gently with a spoon. It remains only to add citric acid and pour everything with marinade.

• We carefully put the glass container in a saucepan with water, cover with a lid and turn on the burner for half an hour. After that, we roll up the winter snack, turn it over and keep it under the covers until it cools completely.

Milk mushrooms for the winter with vegetables

From simple products you can make a very tasty dish. The list of what is useful in the cooking process is quite small:

• 100 ml of vegetable oil;
• 20 ml of vinegar essence (70%);
• 5-6 tsp table salt;
• 3 liters of water;
• 2 kg of mushrooms;
• 1 kg of ripe tomatoes;
• 1 kg of onions.

The main stages of preparation:

1. Carefully washed mushrooms cut with a knife into small pieces. We boil them in in large numbers water (3 l), dissolving table salt in it.
2. As soon as the milk mushrooms sink to the bottom of the pan, carefully remove them and dry them in any convenient way. It is best to leave in a colander or a convenient plate for a while.
3. We pour over the tomatoes with boiling water, remove the peel and cut them in random order, but rather large. Cut the peeled onion into thin half rings.
4. Pour the sunflower oil into a saucepan, transfer the mushrooms there and salt them to taste. Fry the food for 10 minutes, stirring occasionally.
5. Separately, fry the onion, and then the tomatoes until soft. Mix all ingredients in a saucepan.
6. Add vinegar and simmer the workpiece over low heat for 30 minutes, stirring the ingredients occasionally so that nothing burns.
7. We send the salad into sterilized jars, quickly roll them up and hide them under a winter blanket until they cool completely.

"Polish" mushrooms as an appetizer

Mushrooms pickled for the winter in a hot way are very popular in Poland. There is even a special cooking recipe for which you will need a small set of products.

Ingredients:

• 60 ml of table vinegar (9%);
• 20 cloves of garlic;
• 50 g of table salt;
• 30 g of granulated sugar;
• 3 cloves;
• 3 liters of water;
• 2 kg of mushrooms;
• 2 currant leaves;
• 2 cherry leaves;
• 1 bay leaf.

The main stages of preparation:

1. We wash the mushrooms under the tap, soak well in a large amount of liquid for about 12 hours. Don't forget to change the water every 3-4 hours. We wash the main ingredient again.
2. Dissolve 2 teaspoons of salt in 2 liters of water and bring the composition to a boil. Add prepared milk mushrooms and simmer them on fire for a quarter of an hour. We wash them again in a colander and wait for all the liquid to drain.
3. We boil the remaining water with cherry and currant leaves, also put a bay leaf, whole garlic cloves, cloves, 2 tablespoons of salt and 1.5 tablespoons of sugar.
4. Dip in the milk mushrooms, mix everything well and cook for 20 minutes.
5. We sterilize jars and fill them mushroom snack. Pour everything with brine and add 30 ml of vinegar to each container. We twist the lids and let the milk mushrooms cool upside down under a winter blanket.

As you can see, there are several options for preparing pickled mushrooms for the winter in a hot way. The main thing is to find "your" recipe and follow all the recommendations.