Pickled milk mushrooms for the winter: recipes for cooking at home with photos and videos

Mushrooms come in many varieties, and most of them taste bitter. Therefore, before you start cooking any of them or making preparations for the winter, they must be carefully prepared. If everything is done correctly, pickled mushrooms turn out to be very tasty. They make a good snack on their own or add to salads, soups and other dishes.

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You can pickle milk mushrooms separately or together with other types of mushrooms. Before pickling, be sure to soak to get rid of bitterness. For the same reason, it is necessary to change the water 2-3 times during brewing.

How to choose and prepare mushrooms before pickling

Before pickling, mushrooms must undergo special training:

1. Mushrooms are good to sort out from leaves and forest debris. Throw away those that could accidentally get into the basket and turn out to be poisonous. Also, do not leave worms, as they can cause poisoning.
2. Pour in water and leave for a couple of hours to soak well.
3. Mushrooms strongly collect garbage on themselves, so to wash them, you need to deal with each separately. They soak well in water and are easier to clean. You can use a brush for cleaning.
4. Put the well-washed mushrooms in a large basin and pour s alted water over them. To prevent them from floating, put a weight on top. Leave for five hours.
5. Drain water and fill with another one.

Mushrooms are soaked for at least three days. Only after that you can proceed to further actions. Boil the mushrooms in s alted water, so they will be tastier.

How to pickle milk mushrooms in jars at home

After the milk mushrooms have been prepared, they are marinated in the same way as other mushrooms.

Classic step by step recipe for 1 liter of water

White milk mushrooms are more popular for pickling. Most often they are pickled in a hot way. To do this, use well-soaked, boiled mushrooms with the addition of vinegar.

Ingredients for 1 liter of water:

• boiled milk mushrooms - 2 kg;
• s alt - 4 tsp;
• sugar - 2 tbsp. l.;
• vinegar 6% - 1 cup;
• spices: cloves, black pepper - 5 peas each.

To pickle milk mushrooms in a hot way, you need:

1. Strain the soaked mushrooms, rinse with clean water and put in a saucepan.
2. Pour in water. You can not completely, when boiling, they let their juice go.
3. Do not fill the bowl with mushrooms to the top, they need a place to boil, otherwise they can run away.
4. Add some vinegar and s alt and put the pot on the fire. Remove foam.
5. Change the water and boil again. Change the water again.
6. When the mushrooms sit on the bottom, and the water becomes clear, drain the water. Boil water with sugar and s alt and add to strained milk mushrooms.
7. Boil, dilute with vinegar and put in sterile jars.
8. Roll up, turn the lids down and wrap with a blanket.

In winter, just open the jar, rinse the mushrooms and season with vegetable oil and raw onions.

Marinating black mushrooms

Cooking this type of milk mushrooms differs only in that they need to be cooked a little longer than others.

They also need to be soaked and boiled. Boil black mushrooms over low heat until the water evaporates. Then they are put into jars, poured with boiling marinade and rolled up.

For marinade for 1 kg of mushrooms:

• water - 500 ml;
• s alt - 1 tbsp. l.;
• spices - bay leaf, black and allspice, cloves, garlic, all to taste;
• vinegar - 100 ml 6%.

The taste of black mushrooms differs little from other types. But it is better to take young mushrooms, aged too hard.

Cold way

In this method, the mushrooms are boiled well (so that they are not raw) and cooled. The marinade boils and also cools. Then the milk mushrooms are laid out in jars and poured with marinade. Banks are closed with plastic lids and cleaned in the basement. Such a blank is stored for no more than a year.

Marinade each housewife prepares according to her own recipe, adding spices to taste.

For 1 kg of mushrooms:

• 400ml water;
• 1 tbsp l. s alt;
• spices;
• 30 ml vinegar 8%.

Vinegar is poured into the marinade at the end of boiling so that it does not evaporate.

In tomato sauce

Milk mushrooms are delicious when marinated in tomato sauce. To do this, everything is done as usual. Mushrooms are soaked and boiled in s alted water. But when the marinade is cooked, tomato sauce is added to it.

Strained mushrooms are poured with marinade and stewed for 5 minutes. Then vinegar is poured in, the mixture is laid out in jars and rolled up.

To make it tasty, observe the following proportions:

• boiled milk mushrooms - 1 kg;
• s alt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• tomato paste - 200 g;
• vinegar 5% - 2 tbsp. l.

Instead of tomato sauce, you can take fresh tomatoes, stew well and then add them to the mushrooms.

With garlic

Mushroom blanks with lots of garlic are good. They turn out crunchy, fragrant, and also he althy. It is better to pickle in a cold way so that the aroma of garlic does not evaporate.

They can be cooked only with garlic or together with various spices. Garlic is crushed in a blender and added to boiled mushrooms. Marinade is prepared as usual, cooled and poured into jars with mushrooms.

In oil

Some housewives pickle milk mushrooms with vegetable oil. It floats to the top and creates a protective film that does not allow air to pass through.

To prepare such preservation, everyone does as usual according to any of the recipes. But after the mushrooms are placed in the marinade, vegetable oil is added to them, about 100 ml per 1 kg, and boiled.

When cold pickling, oil is added at the end directly to the jar, but it must be fried.

With citric acid

The mushrooms are crispy and do not lose color if marinated with citric acid. First, add a little acid to the water while boiling, and then dissolve one sachet per 1 liter of marinade at the very end.

In a spicy marinade

You can prepare the gifts of the forest with spices. They are added to the marinade and boiled. They choose according to their taste what they like.

You can use cardamom, star anise, cloves, allspice and chili, bay leaf and other odorous seasonings that can be found on the market today.

It is convenient to buy a special mushroom seasoning in a bag where everything is already mixed together. But you should not abuse it, spices kill the natural taste of products, and the smell of mushroom preparation will differ little from preparations of another composition.

With cinnamon

Cinnamon gives mushrooms a savory and astringent taste. It is added in the form of a powder not to the marinade, but to the bottom of the jar, otherwise it will give a brown color to the workpiece.

With onions and tomatoes

Delicious mushroom salad is obtained by pickling milk mushrooms with onions and tomatoes.

Ingredients for 2 kg milk mushrooms:

• onion - 1 kg;
• tomatoes - 1 kg;
• stewing oil - 100 ml;
• vinegar - 100 ml 9%;
• s alt - 2 tbsp. l.

Boil the mushrooms, fry the onion, stew the tomatoes. Mix everything together, simmer on low heat for half an hour, add vinegar, put in jars and roll up.

In Polish

The recipe differs from others in that currant and cherry leaves, as well as garlic, are added to the marinade. Milk mushrooms boil well and filter. Prepare the marinade.

For 1 liter marinade:

• s alt - 2 tbsp. l.;
• sugar -1 tbsp. l.;
• currant and cherry leaves;
• garlic - 1 head;
• vinegar - 100 ml 9%.

This is enough for 2 kg of boiled mushrooms. They are boiled with marinade, put in jars and rolled up.

Storage rules for the finished product

Pickled milk mushrooms are stored in a pantry or cellar. You can use them after two weeks, and it is better to store them no more than 1-1.5 years.

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