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

When salted, milk mushrooms are not subjected to heat treatment, and when pickled, they are boiled, so the snacks are safer.

The main feature of preparing milk mushrooms for salting or pickling is that

that they must be soaked for at least a day (from 1 to 3) so that the characteristic bitterness leaves them. Everyone who often harvests these mushrooms strongly recommends doing this, because even if you boil them several times without soaking them before, the bitterness will still not completely go away.

Other features of pickling and salting milk mushrooms:

- Any mushrooms are suitable for canning, but do not salt or pickle old mushrooms, you can distinguish them by stains resembling rust

Do not use worm mushrooms or mushrooms with insects for harvesting

Dirt eats very well into milk mushrooms, so it is recommended to wash them before soaking with the hard side of a dishwashing sponge or other improvised means (toothbrush, etc.)

When soaking mushrooms, you need to change the water at least once every 3-4 hours, if the room is very hot, it is better to soak mushrooms for no more than a day and a half

For salting mushrooms, glass, enameled dishes without cracks and rust, ceramics, and a wooden barrel are best suited.

If you add sugar during pickling, milk mushrooms will turn out to be more tender in taste.

Like any other mushrooms, when salting and pickling, it is not recommended to seal the mushrooms hermetically - this way you significantly increase the risk of infection with botulism and poisoning

Pickled milk mushrooms are stored longer than salted ones, the latter are stored for no more than six months

RECIPES FOR SALTING AND PICKLE

Milk mushrooms, when salted or pickled, are the most fragrant and appetizing due to their fleshy pulp and characteristic aftertaste. The composition of the marinade can be either minimal (only vinegar and salt) or with additional ingredients (currant or cherry leaves, horseradish, etc.). Use the ingredients that are most familiar to you, that you love, and salted or pickled breasts will definitely please you.

RECIPE FOR SIMPLE PICKLE CARGO

You will need: 1 kg of milk mushrooms, 1 liter of water, 6 tbsp. vinegar 9%, 2 tbsp. sugar and salt.

How to pickle milk mushrooms. Rinse the mushrooms and soak, then add water, bring to a boil and boil for 5-10 minutes.

RECIPE FOR SPICY PICKLE MAINS

You will need: white milk mushrooms, cherry and currant leaves, garlic, marinade - for 1 liter of water 2 tbsp. salt and 1 tbsp. sugar, black and allspice peas, bay leaf, cloves, 1 tsp for each jar. vinegar 9%.

How to pickle milk mushrooms. Prepare, rinse and soak the milk mushrooms, then pour new water, bring to a boil and boil for 10 minutes, removing the foam, then drain the water and rinse the mushrooms. Combine all the ingredients for the marinade, bring to a boil, put the mushrooms, boil for another 15 minutes. In clean sterilized jars, put the washed leaves, chopped garlic, put hot mushrooms on top, pour vinegar on top, pour boiling marinade to the necks of the jars, close the jars with boiled lids, wrap them in a blanket until cool, store at a cool temperature.

How to determine when soaking mushrooms are ready for pickling: break off a small piece of mushroom and chew - if it is not bitter, then you can start canning, you need to spit out the “tasted” piece of mushroom.

The following recipe describes salting milk mushrooms in a cold way.

RECIPE FOR SALTING GRIPS IN A COLD WAY

You will need: 5 kg of mushrooms, 2 cups of salt of medium grinding, cherry and currant leaves, horseradish leaves and root, several dill tubes without umbrellas, garlic.

How to pickle milk mushrooms in a cold way. Peel, rinse the mushrooms, put in a glass, plastic or enamelware(a wide pot, basin or bucket), pour cold running water, cover with a large plate on top and put a jar filled with water on it as a load. For 3 days, put the mushrooms in a cool place, change the water 3 times a day, then get the mushrooms. Grate each with salt, put in a container for salting, laying it in layers and alternating with pieces of horseradish root and garlic, cut into slices. Cover with gauze folded 2-3 times on top, put horseradish leaves on it, and on top - the rest of the greens, put oppression on the circle - after the brine is released, the mushrooms should be completely covered with it. For 1 month, take the container with salted mushrooms to a cool place, add brine if necessary - otherwise the mushrooms will become moldy. Place pickled mushrooms in sterilized jars, cover with lids and store in a cool place.

To cut or not to cut the milk mushrooms before pickling - everyone decides for himself: do it the way it will be more pleasant for you to eat pickling later.

CLASSIC RECIPE FOR SALTING GRUSHS

You will need: 150 g of coarse salt, 5 kg of mushrooms, 10 sheets of cherries and currants, 2-3 dry caps (umbrellas) of dill, 2 horseradish leaves.

How to salt milk mushrooms traditional recipe. Prepare: Rinse and soak mushrooms to remove bitterness. Put the currant and cherry leaves on the bottom of the dish along with a part of the dill, put the mushrooms down in one row on top, salt at the rate of 1 kg of mushrooms 30 g of salt (this is without top 1 tbsp). Top again with a layer of mushrooms, adding dry dill and salting, so lay out all the mushrooms.

Put horseradish leaves on top of the mushrooms, cover with a clean cloth, lay a large flat dish on top, put a light oppression, put it in a cool place (refrigerator, cellar or basement), leave for 40 days - after this time the mushrooms will be ready to eat.

By pickling or pickling milk mushrooms for the winter in the fall, you can later decorate great snack any festive table!

Description

Pickled milk mushrooms are a great appetizer of excellent taste and aroma. Marinating 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 subject to freezing. However, in any case, the mushrooms are 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. Still hot-prepared mushrooms with vinegar can act as ingredients for cooking some dishes. From them it is possible to cook very tasty mushroom soup and light salad, and also divine hot sandwiches come out with pickled milk mushrooms.
For marinating on this simple recipe with step-by-step photos, both white and black milk mushrooms are suitable. If all the required ingredients are used for this purpose, then the calorie content 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 hostesses do not always use mushrooms to create such a preparation for the winter. For this purpose, they use zucchini, and after marinating, 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 milk mushrooms delivered from the forest. First, clean them of branches, leaves and other forest debris. Then rinse the mushrooms thoroughly and fill with plenty of cold water for several hours. This will allow the ingredients to retain their crunchiness, as well as unwashed dirt from them during the soaking process..

After soaking the milk mushrooms, rinse again under the tap, and then select large mushrooms to cut them into small pieces. Place the prepared mushroom crop 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 pour two liters of clean cold water. Add salt and other spices there. Boil the resulting workpiece for another twenty minutes.

In the meantime, 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, roll up the blanks tightly and leave 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.

Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words, they need special pre-treatment. With the observance of the cooking technology, they become a delicacy dish, moreover, very useful. They have more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Salted mushrooms are especially appreciated by gourmets, although mushrooms marinated for the winter also turn out to be tasty and crispy. In addition, they are better stored, which is why many housewives prefer to harvest them in this way.

Technology features

When cutting off a breast, it is hard not to notice how light juice stands out from the leg - this is lactic acid that can spoil the taste of any dish, as it is very bitter. Once in conservation, she will quickly make her unusable: the marinade will soon become cloudy, acquire a white tint, first at the bottom, then throughout the jar. In order for the preparation to turn out tasty, appetizing and safe, the technology should be strictly followed when preserving mushrooms.

The first thing to do after collecting milk mushrooms is to sort them out. The main task is to prevent inedible mushrooms from getting into conservation. Do not spare overgrown and wormy ones: they are also dangerous to health. The remaining ones are recommended to be sorted, setting aside separately small mushrooms, the most delicious.
The second stage is the cleaning of mushrooms from debris and dirt. Experienced mushroom pickers use a soft-bristled toothbrush for this. It will be easier to clean the mushrooms if they are soaked at least an hour before.
After cleaning and sorting, milk mushrooms need to be soaked. This is usually done in cold water, lightly salted (10 g of salt per liter of water). This water should be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, milk mushrooms need to be boiled 3-4 times for 20 minutes in a large amount of salt water, each time after cooking, thoroughly washing them. This accelerated method has only one drawback - mushrooms marinated after such processing will not be crispy, and that is why they are valued.
After soaking, milk mushrooms should be washed well in running water and proceed with preservation according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb toxic substances well, which even soaking does not help to get rid of completely.

Pickled mushrooms - a classic recipe

milk mushrooms - 2 kg;
water - 2 l;
salt - 50 g;
bay leaf - 4 pcs.;
cloves - 5 pcs.;

Cooking method:

Pre-soaked and chopped coarse milk mushrooms, pour 1 liter of water, adding 10 g of salt to it, put on fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.
Take out the milk mushrooms, rinse, wait until the water completely drains from them.
Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, laurel leaves in a saucepan when it boils.
Dip the mushrooms in the marinade, boil for 15 minutes.
Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in pre-prepared sterilized jars.
Pour the hot marinade over the mushrooms so that it completely covers them.
Close the jars hermetically with pre-boiled lids, put them upside down.
Wrap with a blanket and wait until the blanks have completely cooled.

Recipe for the occasion::

Store mushrooms marinated in classic recipe, you can all winter. They are usually served with oil and chopped onion or garlic. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled mushrooms - a simple recipe

milk mushrooms (already peeled and chopped) - 1 kg;
water - 2 l;
salt - 50 g;
sugar - 40 g;
table vinegar (9 percent) - 120 ml.

Cooking method:

Prepare milk mushrooms by soaking them well, and jars by sterilizing them in the oven or steaming them.
In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, it is necessary to carefully remove the foam that will form on the surface.
Throw the mushrooms in a colander, rinse them with plenty of water.
Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Put the milk mushrooms in a saucepan and cook for 10 minutes, pour in the vinegar and continue to cook for the same amount.
Spread the milk mushrooms, filling them with boiling marinade, in jars, roll up the jars.
Mushrooms should be kept warm, while it is better to put the jars with the lids down. They will marinate for another 5 days, after which they can be put away for the winter in the pantry.

This recipe does not require spices to pickle mushrooms, but the marinade turns out to be delicious due to the balanced combination of salt, sugar, and acetic acid.

Mushrooms in a spicy marinade

milk mushrooms - 2 kg;
water - 3 l;
salt - 60 g;
sugar - 20 g;
bay leaf - 2 pcs.;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.;
garlic - 3 cloves;
black pepper (peas) - 2 pcs.;
cloves - 2 pcs.;
table vinegar (9 percent) - 60 ml.

Cooking method:

Clean, sort out mushrooms. Soak them for two days, periodically changing the water. Cut large specimens into several pieces.
Sterilize two liter jars for 15 minutes, prepare lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
Dissolve a tablespoon of salt in two liters of water, dip milk mushrooms in saline solution and boil them in it for 20 minutes after boiling. In this case, it is necessary to remove all the resulting foam.
Rinse the boiled milk mushrooms in running water and, while it drains, prepare a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
When the brine boils, dip currant leaves, cherries, laurel, peppers and cloves into it, put mushrooms in it.
Boil for a quarter of an hour, adding garlic, cut into thin slices, 5 minutes before the end of cooking.
Arrange hot mushrooms in jars, carefully tamping them with a spoon.
In each liter jar pour in 30 ml of table vinegar. If half a liter is used, then it is enough to add a teaspoon of acetic acid to each.
Pour the boiling brine over the milk mushrooms so that it completely covers them. Close jars with prepared lids. You can roll up or use screw caps.
Turn the jars over, wrap them in a warm blanket and leave to cool under it. After a day, it's time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe are crispy and appetizing, the marinade has a pleasant spicy aroma, has a balanced sweet-sour-salty taste.

Mushrooms marinated with cinnamon

milk mushrooms - 1 kg;
water - 2 l;
salt - 20 g;
bay leaf - 3 pcs.;
allspice (peas) - 5 pcs.;
cinnamon - ? part of the wand;
table vinegar - 20 ml;
citric acid - 3 g.

Cooking method;

Prepare the milk mushrooms by thoroughly cleaning, soaking, sorting and cutting into pieces.
Sterilize the liter jar and its lid.
Boil the mushrooms for 15 minutes in a liter of salted water, using all the salt indicated in the recipe. Don't forget to skim off the foam. Throw the milk mushrooms in a colander, wait until the water drains. You don't need to wash them.
Boil the marinade from the second liter of water and a tablespoon of vinegar, putting pepper, bay leaf and cinnamon in it.
Put mushrooms in the marinade and cook for 20 minutes.
Catch the cinnamon from the marinade and place it on the bottom of the jar, put the mushrooms on top, crushing them with a spoon. Pour in citric acid, fill with marinade.
Put the jar, covered with a lid, in a pot of water and sterilize for half an hour.
Seal the jars, turn over, cover with a blanket. After cooling, put it in the room where you store the blanks for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Mushrooms marinated with onions and tomatoes

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

Cooking method:

Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Take out and dry. You need to cook until the mushrooms sink down, removing the foam.
Pour boiling water over the tomatoes and peel them off. Cut into large pieces.
Remove the husk from the onion, cut it into thin half rings.
Pour the oil into the saucepan, put the milk mushrooms in it, salt to taste (a tablespoon of salt will be enough for the whole workpiece) and fry them for 10 minutes. Take out and transfer to a bowl.
Fry the onion until golden brown and add to the mushrooms.
Fry the tomatoes until they are quite soft. Transfer them to the onion with mushrooms too.
Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
Transfer the salad to sterilized jars, roll up, let cool under a winter blanket.

This preparation is a ready-made salad, where the main ingredient is pickled milk mushrooms. If you cook it for the winter at least once, it will become your traditional preparation.

Mushrooms marinated in Polish

milk mushrooms - 2 kg:
water - 3 l;
salt - 50 g;
sugar - 30 g;
bay leaf - 1 pc.;
garlic - 20 cloves;
table vinegar (9 percent) - 60 ml;
cloves - 3 pcs.;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.

Cooking method:

Clean, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
Dissolve two teaspoons of salt in two liters of water, bring to a boil.
Put the mushrooms and boil them for 12-15 minutes, removing the foam. Rinse the mushrooms, let the water drain from them.
Prepare the brine by boiling a liter of water and putting in it currant and cherry leaves, laurel, garlic cloves (whole), cloves, adding two tablespoons of salt and one and a half sugar.
Dip the milk mushrooms in the brine and cook them in it for 20 minutes.
Transfer the mushrooms to sterilized jars, pour boiling brine, pour 30 ml of vinegar into each liter jar, seal. In total, you should get two liter jars.
Let cool under a winter blanket and put away for long-term storage.

Mushrooms marinated according to a recipe popular in Poland have a specific aroma: some are delighted with it, others are the other way around. Therefore, if you are harvesting mushrooms in a garlic marinade for the first time, you should not make a lot of such an appetizer at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify the diet and decorate the festive table. Many recipes allow you to choose an appetizer to your liking.

Product Matrix: 🥄

On any table, pickled milk mushrooms are gourmet snack. Each housewife has her own recipe for pickled mushrooms, but there are subtleties and secrets that help make the mushrooms crispy and tasty. We offer you to find out all the necessary information about the preparation of pickled mushrooms in order to always be able to surprise guests and family members. unusual dish. All the pickled mushroom recipes on this page have been tried and tested and are guaranteed to make a great canned appetizer. Read about how to pickle milk mushrooms at home using various sets of spices. See how to pickle milk mushrooms in recipes with photos, and use all this information in your household.

Before pickling milk mushrooms at home, choose a recipe, study the layout of the products and compare it with the taste preferences of your family.

1 kg of mushrooms
1 head of garlic
spices to taste
1.5 liters of water
0.5 kg salt
0.5 l 3% vinegar

How to pickle mushrooms mushrooms - described later in the recipe:

1. Boil mushrooms for 20 minutes in boiling water. Change the water to salty, pour so that the hats are barely covered with water. Cook for another half an hour with spices.

2. Arrange ready-made mushrooms in jars with hats down, pour 0.5 cups of vinegar into each jar.

3. Add the marinade, close the jars with lids and cool. Now you know how to pickle milk mushrooms so that they please you and your family.

Crispy pickled mushrooms

In order to get crispy pickled weights, you need to take the following products:

1 kg of mushrooms
1 head of garlic
0.1 kg salt
bay leaf and fragrant
pepper to taste

Cooking

1. Place the washed milk mushrooms in salt water for 8 hours.
2. Transfer to a bowl or bucket, alternating a layer of mushrooms with a layer of spices and salt. Press down with oppression.
3. After a week, the mushrooms will be ready. Distribute to banks.

Pickling milk mushrooms at home

To pickle mushrooms at home, you need to prepare the following products:

1 kg mushrooms
70 ml water
30 g sugar
10 g salt
150 ml 9% table vinegar
7 allspice peas
1 bay leaf
carnation
2 g citric acid

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

Cook mushroom caps in a boiling marinade for 8–10 minutes, and mushroom legs for 15–20 minutes.

Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids.

Sterilize at 70°C for 30 minutes.

Store in a cool place.

Quick pickling mushrooms

Prepared mushrooms - 10 kg; salt - 500 g.

Marinade filling:

vinegar essence 80% - 30 g;
bay leaf - 10 leaves;
allspice - 20 peas;
cloves - 15 buds;
water - 2 l.

Quick pickling of milk mushrooms allows you to eat them already 56-6 days after canning. Mushrooms and milk mushrooms are blanched for 2-3 minutes, then kept in cold water until cool. After that, the mushrooms are placed in a barrel in layers with the addition of spices and salt. Water is not added, as the mushrooms themselves give a brine. After such preliminary salting, the mushrooms are washed in cold water and poured with marinade filling.

How to pickle crispy milk mushrooms

Milk mushrooms 2 kg

For marinade in 1 liter of water:

1 st. a spoonful of 25% vinegar (in each half-liter jar)
dill, black peppercorns, garlic, bay leaf, bitter capsicum- taste
1 1/2 tbsp. spoons of salt

Before pickling crispy milk mushrooms, select only fresh, strong and whole mushrooms, if there are brownings on the caps, cut them off.

Put the cleaned and prepared mushrooms in enamel pan, add spices, pour in boiling water (1 cup for 1 kg of mushrooms) and cook for 20 minutes. During the cooking process, the water will evaporate, the mushrooms will release juice. Add salt at the end of cooking. Throw the prepared mushrooms in a colander and let the water drain.

In sterilized jars, put dill, black pepper, garlic, bay leaf (1 leaf per jar) and hot peppers. To make the milk mushrooms crispy after cooking, pour 1 tbsp into each one and a half liter jar. a spoonful of 25% vinegar.

Arrange the mushrooms in prepared jars, pour hot brine and pour 1 teaspoon of boiled hot on top sunflower oil. Roll up the jars, turn them upside down and cover. For the marinade, boil the water by adding salt to it.

How to marinate milk mushrooms deliciously at home

Composition of products:

1 kg mushrooms
1 bay leaf
1 st. l. salt
5 allspice peas

Before you marinate milk mushrooms at home deliciously, carefully study the following algorithm of actions:

Separate the legs from the hats. Boil hats in salt water. Rinse and dry.
Place in jars upside down alternately with salt and spices.
Pour in 3 tbsp. l. brine, in which the mushrooms were boiled, and close the lids.

Marinating milk mushrooms in a cold way

Ingredients for pickling milk mushrooms in a cold way are the following products:

1 kg of mushrooms
200 ml vegetable oil,
20 ml of 9% vinegar,
200 g carrots
2 cloves of garlic
20 g celery root,
20 g green dill,
20 g parsley,
15 g salt.

Cooking method.

Mushrooms are thoroughly cleaned and washed, then dried and fried in very hot oil (100 ml).

Cool the fried mushrooms. Peel the garlic.

Wash the carrots and cut into slices, then boil until half cooked in salted water.

Chop the washed greens, cut the peeled celery root into strips.

Pour the remaining oil into the bottom of the prepared jars and lay the fried mushrooms on top, layering with carrot slices, chopped garlic, celery root and finely chopped dill and parsley.

In the oil left after frying the mushrooms, add vinegar and salt, bring everything to a boil, then cool a little and pour into jars. Banks roll up. After reviewing the recipe, the question “How to pickle milk mushrooms in a cold way” will not bother you.

How to deliciously and properly marinate milk mushrooms in a cold way (with video)

Before marinating milk mushrooms deliciously, prepare the following ingredients:

10 kg of mushrooms, 200 g of salt, spices (any).

For brine:

2 liters of water
30 ml 70% vinegar essence,
10 bay leaves,
20 peas of allspice,
carnation.

Cooking method or how to pickle milk mushrooms in a cold way with your own hands:

First, mushrooms need to be salted. To do this, wash the mushrooms, put them in an enamel pan with boiling water and blanch for 2-3 minutes. Then discard the mushrooms in a colander and dip them in cold water for a few minutes, then transfer them to a well-washed wooden barrel, sprinkle with salt and add spices. Leave for a while so that the mushrooms give juice. After that, wash them, pour the marinade, close the lid tightly and put in a cool room.

Be sure to watch how to properly pickle milk mushrooms in the video, which demonstrates the entire technological process.

How to quickly marinate milk mushrooms

The recipe for how to quickly pickle milk mushrooms is designed for 3 kg of mushrooms. To prepare a marinade for 1 kg of mushrooms, you need

500 ml of water
50-60 ml 30% acetic acid,
10 g salt
10-12 peppercorns,
2-3 bay leaves,
cinnamon,
carnation and nutmeg taste

Mushrooms need to be cleaned, cut the legs, rinse thoroughly with cold water. Then boil in lightly salted water for 5 minutes, remove with a slotted spoon, let the water drain.

Marinade is prepared as follows: acetic acid is poured into water, salt, spices are added and brought to a boil. Prepared mushrooms are dipped into the boiling marinade, boiled for several minutes, then transferred to jars and immediately rolled up.

A simple recipe for pickling milk mushrooms in jars

In order to use this simple recipe for pickling milk mushrooms in jars, you need to take:

1kg mushrooms
125g 8% vinegar
1 st. l salt
1 hour l sugar
5 allspice peas
2 pcs. cinnamon, cloves, bay leaf
Citric acid on the tip of a knife

In an enamel bowl, prepare a solution based on 1 kg of mushrooms 125 g of water, 125 g of 8% vinegar (not essence), 1 tbsp. l. salt. Pour prepared mushrooms with this solution and put on the stove. When the mushrooms boil, reduce the heat of the stove and cook, stirring gently, removing the foam with a slotted spoon. As soon as the foam stops forming, pour in 1 tsp. granulated sugar, add 5 peas of allspice, 2 pcs. cinnamon, cloves, bay leaf and citric acid on the tip of a knife. When the mushrooms have cooled, they are laid out together with the marinade in clean glass jars.

How to pickle mushrooms in oil in jars

Mushroom mushrooms - 2 kg
Table vinegar 6% - 1 l
Vegetable oil - 1.5 l
Bay leaf - 5-6 pcs.
Carnation - 5-6 buds
Salt - to taste

Before marinating milk mushrooms in jars, they must be thoroughly cleaned, poured with water and vinegar, salted and boiled for 10–15 minutes from the moment of boiling. Then drain the broth, put the mushrooms in clean glass jars, put spices on the bottom of which, and pour them with hot vegetable oil. Close the jars with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.

How can you pickle milk mushrooms

There are several recipes for pickling milk mushrooms, then we offer one of the best in our opinion.

1 kg of prepared mushrooms
1 liter of water
2 tbsp. tablespoons coarse salt 2 g citric acid

For marinade:

2 glasses of water
1 teaspoon coarse salt
1 teaspoon of granulated sugar
6 allspice peas
small piece of cinnamon
3-4 pcs. carnations
3 g citric acid
5 st. spoons
6% table vinegar

Sort mushrooms, rinse, clean from debris, remove damaged areas. Cut large mushrooms into pieces. Then put the mushrooms in a saucepan and boil in salted and acidified water. Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw the finished mushrooms into a colander to separate the liquid, and then arrange them in jars and pour over the pre-prepared marinade.

To prepare the marinade, pour water into a saucepan, add salt, sugar, citric acid and spices, heat to a boil, then add vinegar and bring to a boil again. After that, pour the hot marinade into jars, just below the top of the neck, cover them with prepared lids and sterilize with a slight boil of water for 40 minutes. Roll up the mushrooms immediately after sterilization. Now you know how to pickle milk mushrooms quickly.

How to quickly marinate mushrooms

1 kg prepared mushrooms

For marinade:

0.5 cups of water
0.5 st. tablespoons coarse salt
1 bay leaf
5-6 black peppercorns
3-4 peas of allspice
3-4 pcs. carnations
small piece of cinnamon
1 teaspoon dill seeds
1 teaspoon of granulated sugar
0.5 cup 6% red grape vinegar
2 g citric acid

Sort mushrooms, rinse, clean from debris, remove damaged areas. Cut large mushrooms into pieces. Put the prepared mushrooms in a colander, rinse in cold water, let it drain, and then immediately boil in the marinade.

To do this, pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms. When the water boils, remove the resulting foam and cook for another 20-25 minutes, stirring occasionally. Remove any foam that forms on the surface with a slotted spoon. When the mushrooms are ready (settle to the bottom), put spices, sugar, citric acid, and then bring to a boil again and immediately evenly pack into prepared steamed jars.
If the marinade is not enough, you can add boiling water to the jars. Banks are filled just below the top of the neck and covered with lids. Then they are placed in a saucepan with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes. Immediately after sterilization, the jars are rolled up.

How to pickle milk mushrooms: a recipe with other mushrooms

Sometimes you want to cook "Assorted". Suitable for this special recipe how to pickle milk mushrooms with other mushrooms.

1 kg mushrooms, porcini mushrooms, boletus, boletus, butter
20 g salt
12 peppercorns
5 allspice peas
2 bay leaves
a little nutmeg
60–70 ml vinegar essence
1/2 teaspoon sugar
1-2 glasses of water
1 bulb

Peel mushrooms, rinse in cold water, drain in a colander. Leave small mushrooms whole, cut large ones into small pieces. Mushrooms put in a saucepan with a little water, sprinkle with salt and warm.

Boil the mushrooms in the released juice for 5–10 minutes, then add allspice, onion and cook for a few more minutes.

Boil the marinade from water, sugar and acetic acid, dip the mushrooms into it along with seasonings, boil for several minutes. Then transfer the hot mass into jars and seal tightly.

How to pickle milk mushrooms in jars

2 kg fresh mushrooms
dried dill
20 black peppercorns
15 carnations
4 tbsp. spoons of salt
2 tbsp. spoons of sugar
4 tbsp. tablespoons of vinegar

Before marinating milk mushrooms in jars, wash the mushrooms, free from the main stem, trying not to leave very long legs. Cut the caps in half lengthwise.

Put the mushrooms in a saucepan, add dill, black pepper and cloves. Pour in water and put to boil. When the water boils, add salt and granulated sugar. Mix. When the brine boils again, pour in the vinegar.

Cook on low heat for 30 minutes.

Then remove the pan from the heat and leave to cool. When the mushrooms have cooled, transfer them to glass jars along with dill and spices, crushing them a little with a spoon. Pour in the marinade.

Close the lids and put in a cold place. After two days, the mushrooms are ready to eat.

Pickled mushrooms are stored for about 1 month.

How to pickle mushrooms mushrooms

Before you properly marinate mushrooms, you will need to prepare the following ingredients:

mushrooms - 5 kg,
water - 3 l,
salt - 50 g,

For marinade:

table vinegar - 2 cups
salt - 30 g,
sugar - 3-5 tsp,
allspice - 5 peas,
bay leaf - 3-5 pcs.,
cloves - 3-5 pcs.

Sort small fresh mushrooms and rinse thoroughly in cold water. Add salt and mushrooms to boiling water, cook for 20 minutes over low heat. Then carefully remove the mushrooms with a slotted spoon and rinse with cold water.
For the marinade, boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil.

How to pickle salted milk mushrooms

Before pickling salted milk mushrooms, you will need products such as:

mushrooms - 2-3 kg,
salt - 200 g.,

For marinade:

salt - 300 g,
vinegar essence - 20-30 g,
bay leaf - 20 pcs.,
black allspice - 10 peas.

Sort mushrooms. Clear grass and twigs. Rinse thoroughly in cold water. Cut large mushrooms into small cubes, leave small ones whole. Boil the mushrooms in salted water for 25-30 minutes, counting from the moment of boiling. Separately, prepare the marinade by boiling the water with spices for 20-25 minutes. Then drain the water in which the mushrooms were boiled, pour over the marinade and cook for 40 minutes. Then pour the marinade into another bowl, and put the mushrooms in a pre-sterilized jar, pour boiling marinade over it and tightly seal the lid. Memorize the recipe and you will know how to pickle mushrooms properly.

How to pickle dry milk mushrooms

1 kg dry mushrooms
1-2 bay leaves
1 teaspoon white mustard seeds
4-5 allspice peas
3-4 black peppercorns
1 small onion
1-2 pieces of horseradish root
0.3 tsp cumin seeds (optional)

For filling:

1.5 cups of water
0.5 cup 6% red grape vinegar 1 teaspoon coarse salt

Before marinating dry milk mushrooms, carefully sort the mushrooms. Cut large mushrooms into pieces. Then put dry mushrooms in a saucepan and boil in salted and acidified water. Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Put the spices at the bottom of the prepared jars, then put the prepared mushrooms into the jar. To prepare the filling, a measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, jars of mushrooms are poured to the top. Banks are filled 1.5 cm below the neck, after which they are sterilized by boiling over low heat for 40 minutes and then rolled up.

How to pickle milk mushrooms: recipes with photos

The recipes with photos located further on this page will help you learn how to pickle milk mushrooms.

First recipe.

Compound:

milk mushrooms - 2 kg;
water - 2 l;
salt - 50 g;
bay leaf - 4 pcs.;
allspice (peas) - 5 pcs.;
cloves - 5 pcs.;
vinegar essence (70 percent) - 20 ml.

Cooking method:

Pre-soaked and chopped coarse milk mushrooms, pour 1 liter of water, adding 10 g of salt to it, put on fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.

Take out the milk mushrooms, rinse, wait until the water completely drains from them.

Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, laurel leaves in a saucepan when it boils.

Dip the mushrooms in the marinade, boil for 15 minutes.

Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in pre-prepared sterilized jars.

Pour the hot marinade over the mushrooms so that it completely covers them.

Close the jars hermetically with pre-boiled lids, put them upside down.

Wrap with a blanket and wait until the blanks have completely cooled.

Second recipe.

Compound:

milk mushrooms (already peeled and chopped) - 1 kg;
water - 2 l;
salt - 50 g;
sugar - 40 g;
table vinegar (9 percent) - 120 ml.

Cooking method:

Prepare milk mushrooms by soaking them well in salt water (about 9 hours) and jars by sterilizing them in the oven or steaming them.

In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, it is necessary to carefully remove the foam that will form on the surface.

Throw the mushrooms in a colander, rinse them with plenty of water.

Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Put the milk mushrooms in a saucepan and cook for 10 minutes, pour in the vinegar and continue to cook for the same amount.

Spread the milk mushrooms, filling them with boiling marinade, in jars, roll up the jars.
Mushrooms should be kept warm, while it is better to put the jars with the lids down. They will marinate for another 5 days, after which they can be put away for the winter in the pantry.

Third recipe.

3 kg mushrooms

For marinade for 1 liter of water take:

3 teaspoons 70% vinegar essence
2 tbsp. spoons of salt
3 teaspoons with a slide of granulated sugar,
6–8 pcs. clove buds,
2-3 umbrellas of chopped dill,
8-10 peas of black and allspice,
3-4 bay leaves,
some cardamom.

Mushrooms are boiled in salted water, already dipped in boiling water so that they boil less. During the cooking process, the foam is removed with a slotted spoon, boiled until the mushrooms subside. Then the mushrooms are removed with a colander, washed well with cold boiled water. Washed mushrooms are dipped in a clean enamel pan and poured with marinade. Boil for 4-5 minutes, add 3 teaspoons of 70% vinegar essence, and cool the marinade. Mushrooms drenched in marinade are kept for 2 days. Then the mushrooms are taken out, the marinade is brought to a boil, cooled and the mushrooms are poured for a day. After that, the mushrooms are laid out in clean jars, pouring the marinade 1 cm above the level of the mushrooms. Banks are closed with leaky lids or parchment paper and stored at a temperature not exceeding 2-3 degrees above zero.

Is it possible to marinate milk mushrooms

Having prepared preservation according to this recipe, you will not doubt the question: is it possible to pickle mushrooms.

Cut off the stems of the prepared mushrooms, leaving 1-3 cm with a hat. Wash again, then put in an enamel bowl, add 200–250 ml of water and 40–45 g per 1 kg of mushrooms. table salt. Cook over moderate heat, stirring gently and skimming off the foam with a wooden spoon. In principle, the answer to the question of whether milk mushrooms can be pickled is always positive, regardless of whether they are black or white species.

When foaming is over and the broth becomes transparent, add 1 tsp. 80% vinegar essence per 1 kg of mushrooms and to taste - allspice, bay leaf, cloves and cinnamon.

Mushrooms are considered ready as soon as they settle to the bottom, and the marinade becomes transparent, then stop cooking. Cool the pot with boiled mushrooms immediately in running water so that the mushrooms do not digest. Ready-made cold mushrooms and broth are poured into prepared containers and stored in a cool room.

Watch how to pickle milk mushrooms, pickled mushrooms in the video, which shows the whole technology of canning these mushrooms.

Each experienced hostess there is a secret of how to cook tasty and healthy canned food. You can find out how to make a marinade for mushrooms according to all the rules on this page. Exists classic version. In it, marinade for mushrooms is prepared using vinegar or essence. But there are other types of preservatives. Thanks to them, marinade for mushrooms for the winter can be prepared without acetic acid. This is especially valuable for those people who suffer from diseases of the gastrointestinal tract and for this reason they are contraindicated in the use of certain products. Choose suitable recipe marinade for mushrooms and cook fragrant and delicious preparations for the winter.

Marinade for pouring boiled mushrooms is prepared as follows. Pour 0.5 liters of water into the pan, put 2 teaspoons of salt, 1 teaspoon of sugar, 6 peppercorns, 1 bay leaf, 1 cloves, 1 g of cinnamon and citric acid on the tip of a knife. All this is boiled for 20-30 minutes on low heat, then cooled and 1/3 cup of 8% vinegar is added. Marinade for mushroom mushrooms is ready, but you need to use it immediately, it is not stored in the open.

Marinade for milk mushrooms per 1 liter of water

You need to know how the basic marinade for milk mushrooms is prepared based on 1 liter of water: it is this layout that will help you not to make a mistake with salt and sugar. Pour 1 liter of water into an enameled pan, add 2 tbsp. tablespoons of salt, 1/3 faceted glass of 8% vinegar, bring to a boil and lower 1 kg of pre-prepared raw mushrooms. You should not be afraid that the marinade will not cover all the mushrooms, because when heated they will release the juice and be completely immersed in the marinade. As soon as the liquid boils, you need to reduce the heat and cook, stirring gently.

Foam should be removed with a slotted spoon.

Spices (2 bay leaves, 2 cloves, 5 peas of allspice, 1 g of cinnamon and star anise), as well as citric acid (on the tip of a knife) are added after the marinade is completely cleansed of foam. Then you should add 1 teaspoon of sugar.

How to cook marinade for mushrooms for the winter

Before preparing a marinade for mushrooms for the winter, take: for 1 liter of water 3 teaspoons of vinegar essence go 1 faceted glass of table vinegar (then water is 1 glass less), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 pieces of cloves, chug-slightly cinnamon. The marinade must be sure to cover the mushrooms so that mold does not form. Pour vegetable oil on top. If mold has started in the jar, boil the mushrooms, pour fresh marinade over them. Store marinades and pickles in a cool place.

The second version of the marinade.

MARINADE:

water 3 liters,
vinegar essence 1 teaspoon,
peppercorns 1/2 teaspoon,
salt 1/2 tablespoon,
dill.

Prepare marinade. Throw diced mushrooms into the marinade and cook until they settle to the bottom. Throw the old dill (when the seeds have ripened on it), meaning the stem with a corolla of seeds and boil. Pour into pre-sterilized jars and close PLASTIC lids, previously scalded with boiling water. Store on the bottom shelves of the refrigerator.

Another recipe for marinade for mushrooms.
For marinade:

table vinegar - 2 cups
salt - 30 g,
sugar - 3-5 tsp,
allspice - 5 peas,
bay leaf - 3–5 pcs.,
cloves - 3–5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil.

Marinade for black mushrooms

The composition of the marinade for black mushrooms based on 2 kg of mushrooms: water - 0.5 l, olive oil– 100 ml, lemon – 1 piece, black ground pepper to taste, bay leaf to taste.

Peel mushrooms, wash well and chop. Pour marinade made from water, olive or sunflower oil, lemon juice and spices. Cook until the mushrooms are soft, until there is enough water left to just cover the mushrooms. These mushrooms can also be served as a hot appetizer.

Second cooking option:

sugar - 10 g,
citric acid - 2 g,
5% vinegar - 250 ml,
allspice - 6 peas,
bay leaf - 1 pc.,
cinnamon - 1 g.

To prepare the marinade: pour 1 liter of water into an enamel pan, add salt and vinegar. Put the pan on the fire, bring the marinade to a boil, filter through 4 layers of gauze and dip the mushrooms into it. Cook at a low boil until cooked, when the mushrooms settle to the bottom, and the marinade becomes transparent again.

Add spices according to the recipe and bring to a boil again. Pack in dry heated jars, filling them 1 cm below the top of the neck. Cover with lids and set for sterilization. Roll up.

Hot marinade for mushrooms

hot marinade for mushrooms includes the following ingredients:

water - 400 g,
salt - 10 g,
sugar - 10 g,
allspice - 6 peas,
cloves - 2 pcs.,
cinnamon - 1 g,
citric acid - 3 g,
5% table vinegar - 100 g.

Pour water into a saucepan, add salt and sugar, bring to a boil, filter through 4 layers of gauze, bring to a boil again, add spices, citric acid and 5% table vinegar. Spices can be laid on the bottom of the jar, and put mushrooms on them. Sterilize and roll mushrooms filled with boiling marinade.

Marinade for dry mushrooms

In order to prepare a marinade for dry mushrooms, you need to take:

salt - 3 teaspoons,
pepper - 8 peas,
bay leaf - 12 pcs.,
sugar - half a teaspoon,
water - 2 glasses.

During cooking, milk mushrooms secrete juice, which can be used as a marinade liquid. Add acetic acid to it and cook together with mushrooms for 5 minutes. Transfer the hot marinade with mushrooms to a heated jar and close immediately. The resulting marinade is dark in color, but the mushrooms in it retain their nutritional value well.

Delicious marinade for mushrooms

Water - 1 l,
salt - 2 tablespoons,
sugar - 2 tbsp. spoons,
bay leaf - 2 pcs.,
peppercorns - 6 pcs.,
allspice - 6 pcs.,
cloves - 6 pcs.,
garlic - 1 clove,
vinegar (70% essence) - 1 dessert spoon.

A delicious marinade for mushrooms will turn out if you add finely chopped garlic to it. Pour boiling water into a saucepan - 1 liter. Add salt, sugar, garlic, cut into slices, spices. Pour a spoonful of vinegar essence. Boil mushrooms in brine for 15 minutes, turn off and transfer hot to a jar. The marinade should cover the mushrooms a little, the rest of the marinade can be poured out. After cooling, move the jar to the refrigerator. You can eat the next day.

Marinade for pickling mushrooms in jars

Before laying the mushrooms on the bottom of the container (jar), you need to pour a layer of salt. On top of it are placed blackcurrant, cherry and oak leaves, horseradish leaves and root, dill stalks - to give mushrooms better taste and aroma. The legs of the mushrooms are cut off at a distance of 0.5 cm from the cap. Mushrooms should be laid tightly, caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic). 35-50 g of salt per kilogram is taken fresh mushrooms or, according to old norms, one and a half to two glasses of salt per bucket of mushrooms. From above, mushrooms should be covered with a layer of currant leaves, horseradish, cherries, dill, to protect them from mold, which may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load (oppression, oppression) is placed on it and the container is covered with a clean rag.

Marinade for salting mushrooms in jars should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean rag moistened with a solution of salt or vinegar, and also rinse the wooden circle and the yoke in this solution.

Marinade for white mushrooms

Salt - 1 tbsp. a spoon,
water - 2 glasses,
30% acetic acid- 70 g,
allspice - 15 peas,
bay leaf - 2 pcs.,
small onions - 10 pcs.,
cloves - 2 pcs.,
sugar - half a teaspoon.

Marinade for white mushrooms should be boiled from water, spices and onions - pour vinegar last. Season the marinade, dip the mushrooms into it and cook for another 5 minutes. Arrange hot mushrooms with onions in jars, and continue to cook the marinade for greater strength. Then pour mushrooms with boiling marinade, close the jars.

Marinade for mushrooms without vinegar

To make a marinade for mushrooms without vinegar, for 1 kg of mushrooms, 1 tablespoon of salt, 1-2 teaspoons of sugar, 10 peppercorns, 5 pcs. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 cups of water.

Boil the marinade until the vegetables are ready. At the end of cooking, squeezed mushrooms are added there and boiled for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, tightly corked, cooled and put in a cold place for storage.

Marinade for salted mushrooms

The composition of the marinade for salted mushrooms:

400 g salt
35 g dill (greens),
18 g horseradish (root),
40 g garlic
35-40 allspice peas
10 bay leaves.

Mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a circle and a load.

You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.

A brine should appear above the circle. If the brine does not appear within two days, the load should be increased.

Marinade for pickling mushrooms

It is very important not to oversalt the mushrooms: salt should not be more than 5% salt. A higher salt concentration in the marinade for pickling milk mushrooms has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether.

Tourchia (pickle) from mushrooms is prepared as follows. Peeled and washed mushrooms are blanched and placed in a suitable dish, with each row sprinkled with salt and sugar - for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then it is filled with water.

Fermentation lasts 14–15 days at a temperature of 15–18 °C. During this period, the container with mushrooms should always be full. After fermentation, the mushrooms are stored in a cool place.

Marinade for salting milk mushrooms for the winter

Put the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. 300-400 g of salt per 10 kg of mushrooms. Spices and seasonings in the marinade for salting milk mushrooms for the winter: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and also put them mushrooms in the middle. On top you need to put a wooden circle and a load.

As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With such salting, milk mushrooms are ready - in 30-40 days. Arrange the mushrooms in jars and store in a cool room.

Watch how to prepare a marinade for mushroom mushrooms in the video, which clearly illustrates all the steps.