How to pickle milk mushrooms: a recipe with photos of pickled mushrooms and video

On any table, pickled milk mushrooms are a 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 with an 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.

How to pickle mushrooms?

• 1 kg of mushrooms
• 1 head of garlic
• spices to taste
• 1,5 liters of water
• 0,5 kg of salt
• 0,5 l 3% vinegar

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

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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 of salt
• bay leaf and fragrant
• pepper to taste

Preparation

1. 1. Place the washed milk mushrooms in salt water for 8 hours.
2. 2. Transfer to a bowl or bucket, alternating a layer of mushrooms with a layer of spices and salt. Press down with oppression.
3. 3. In 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 weight
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas allspice
• 1 bay leaf
• clove
• 2 g citric acid

[ »»]Pour a little water into the pan, add salt, vinegar, heat to a boil and put the mushrooms into it.

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 liters

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

• 2 kg of cargo

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, hot capsicum – to 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.

Be sure to put the cleaned and prepared mushrooms in an enameled pan, add spices, pour in boiling water (1 cup per 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 over hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. 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

Ingredients:

• 1 kg weight
• 1 bay leaf
• 1 Art. l. salt
• 5 peas allspice

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

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

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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 of vegetable oil,
• 20 ml 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 L of water,
• 30 ml of 70% vinegar essence,
• 10 bay leaves,
• 20 peas of allspice,
• carnations.

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,
• cloves and nutmeg to 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:

• About 1 kg of weight
• 125g 8% vinegar
• 1 tbsp. l salt
• 1h l sugar
• 5 peas allspice
• 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 to marinate lumps

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

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

For the marinade:

• 2 cup water
• 1 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 6 peas allspice
• small piece of cinnamon
• 3-4 pcs. carnations
• 3 g citric acid
• 5 Art. 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

The following is a way to quickly pickle mushrooms at home using a simple set of spices.

• 1 kg prepared mushrooms

For the marinade:

• 0,5 cup water
• 0,5 st. tablespoons coarse salt
• 1 bay leaf
• 5-6 peas of black pepper
• 3-4 peas of allspice
• 3-4 pcs. carnations
• small piece of cinnamon
• 1 teaspoon dill seeds
• 1 teaspoon 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 marinate mushrooms: a recipe with other mushrooms

Sometimes you want to cook “Assorted”. For this, a special recipe is suitable for how to pickle milk mushrooms with other mushrooms..

• 1 kg mushrooms, porcini mushrooms, boletus, boletus, butter
• 20 g of salt
• 12 peppercorns
• 5 peas allspice
• 2 bay leaves
• some nutmeg
• 60–70 ml vinegar essence
• 1/2 teaspoon of 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 marinate lumps in jars

• 2 kg fresh mushrooms
• dried dill
• 20 peas black pepper
• 15 carnations
• 4 st. tablespoons of salt
• 2 st. spoons of sugar
• 4 tbsp. tablespoons of vinegar

[“wp-content/plugins/include-me/goog-left.php”]Before marinating 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.

Simmer 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 the marinade:

• table vinegar – 2 cups
• salt – 30 g
• sugar – 3–5 h. l.,
• 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 the 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 properly pickle mushrooms.

How to pickle dry milk mushrooms

• 1 kg dry mushrooms
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 peas of sweet pepper
• 3-4 black peppercorns
• 1 small onion
• 1-2 pieces of horseradish root
• 0,3 tsp cumin seeds (optional)

To fill:

• 1,5 cup 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.

The first recipe.

Composition:

• cargo – 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.

Method of preparation:

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.

The second recipe.

Composition:

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

Method of preparation:

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.

The third recipe.

• 3 kg weight

For marinade for 1 liter of water take:

• 3 teaspoons 70% vinegar essence
• 2 tbsp. tablespoons 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 1-200 ml of water and 250-40 g of table salt per 45 kg of mushrooms. 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.