How to pickle milk mushrooms for the winter at home: delicious, quick and easy recipes

Pickled milk mushrooms are a tasty and healthy delicacy dish with a high content of vitamins and protein. To make it, it is important to follow the cooking technology. These mushrooms require proper pre-treatment before canning, so they are called conditionally edible.

How to pickle cruciferous vegetables for the winter in jars

The leg of the mushroom contains lactic acid, spoiling any dish with a bitter aftertaste. When it enters the jar during conservation, the marinade quickly becomes cloudy – first at the bottom, and then a plaque appears on the walls of the container. Therefore, before preparing pickled milk mushrooms for the winter, it is important to properly process the mushrooms.

First, mushrooms move. It is necessary to remove spoiled, damaged by insects, overgrown. They spoil the taste and cause poisoning. The rest are sorted. It is recommended to select small, most delicious mushrooms.

So that milk mushrooms do not taste bitter, they must be soaked

Next, the milk mushrooms are soaked for an hour for better cleaning, after which dirt is removed from them with a toothbrush with non-rigid bristles.

After cleaning, milk mushrooms are kept in cool water with the addition of salt (per 48 liter 1 g) for 10 hours, regularly changing the liquid. To quickly remove lactic acid, mushrooms are boiled for 20 minutes in salt water, then washed. The procedure is repeated 3-4 times. The disadvantage of this method is that the cooked milk mushrooms do not crunch, which means they lose one of their main qualities. Next, the mushrooms are thoroughly washed, after which they proceed to pickling.

How to cook marinade for mushrooms for the winter in jars

Only dishes made of glass, wood or enameled are suitable for pickling. Galvanized spoils the blanks and makes them unsuitable for consumption.

To prepare a classic marinade for mushrooms, you need:

• 1 L of water;
• 2 Art. liter. sugar;
• 2 Art. l salts;
• 6 tbsp. l. 9% vinegar;
• Spices to taste.

For pickling, it is better to use glass or wooden dishes.

Preparation:

1. Boil cold water, salt, add vinegar, sugar and spices, pour mushrooms and put on fire.
2. After cooking for 20 minutes, the fruiting bodies are laid out in prepared containers for storage.

Is it possible to pickle frozen mushrooms

Both fresh and frozen milk mushrooms are marinated. Preliminary defrosting is not required or must be done very quickly, otherwise the fruiting bodies will lose their shape and are only suitable for preparing caviar, pie filling, sauces or similar dishes.

The classic recipe for pickled mushrooms

The composition of the classic recipe for pickled mushrooms includes:

• 2 kg of mushrooms;
• 2 L of water;
• 50 g salt;
• 4 laurel leaves;
• 5 peas of sweet pepper;
• 5 carnation inflorescences;
• 20 ml 70% vinegar essence.

Mushrooms marinated according to the classic recipe can be eaten after 7 days

Procedure:

1. Soak the mushrooms, chop coarsely, boil for 20 minutes in 1 liter of water with the addition of 10 g of salt, removing the foam.
2. Take mushrooms, wash and dry.
3. Boil the marinade from 1 liter of water, dissolving 40 g of salt in it, add spices when boiling.
4. Mushrooms pour boiling water, cook for 20 minutes.
5. Introduce vinegar essence, mix.
6. Arrange milk mushrooms in jars, add marinade, roll up and leave to cool, covered with a blanket.

Before canning, you need to sterilize glass containers and boil the lids.

Milk mushrooms prepared according to the classic recipe are stored throughout the winter. Before serving, they are poured with oil and chopped garlic or onions are added.

A very simple recipe for pickling mushrooms

The advantage of this recipe for pickling mushrooms for the winter is a minimum of ingredients and ease of preparation.

Composition:

• 1 kg of mushrooms;
• 2 L of water;
• 50 g salt;
• 40 grams of sugar;
• 120 ml of 9% table vinegar.

Before marinating milk mushrooms need special pre-treatment

Procedure:

1. Clean the mushrooms, wash, cut, soak.
2. Sterilize jars.
3. Put mushrooms in 1 liter of boiling water with 10 g of salt. Cook, skimming off the foam, until they sink to the bottom. Drain liquid, wash.
4. Add sugar to 1 liter of water, salt, boil. Put the mushrooms, cook for 10 minutes, pour in the vinegar, continue cooking for the next 10 minutes.
5. Arrange the dish in prepared jars, pour the marinade brought to a boil, roll up.
6. Leave blanks to cool completely. Marinating lasts 5 days, after which the mushrooms are stored.

How to pickle milk mushrooms with cloves at home

Cloves are a frequent ingredient in recipes for mushrooms marinated for the winter in jars. In combination with cinnamon, it gives sweetness to the blanks. The taste is unusual, you can adjust it by changing the amount of spices.

Composition:

• 2 kg of mushrooms;
• 400 ml of water;
• 200 ml 5% vinegar;
• 10 peas of sweet pepper;
• 6 g citric acid;
• 4 inflorescences of a carnation;
• 0,5 tsp cinnamon;
• 2 tsp. salts;
• 1 st. l. Sahara.

When canning mushrooms, you can use different spices, for example, cloves

Step-by-step cooking:

1. Peeled and washed mushrooms boil for 20 minutes, strain, rinse.
2. Arrange whole small and chopped large mushrooms in sterilized jars.
3. Salt water, add sugar, bring to a boil, strain.
4. Boil the marinade again, add spices, vinegar and citric acid, leave on fire for a few minutes, then pour the liquid over the mushrooms.
5. Cover the blanks with lids, place in a pot of hot water. Put a special grill or several layers of fabric on the bottom of the container.
6. Boil water on a small fire. Sterilize 0,5 liter containers for 30 minutes, 1 liter for 40 minutes.

At the end of sterilization, the blanks are left to cool.

How to pickle mushrooms with cinnamon at home

To pickle milk mushrooms with cinnamon for the winter, you will need:

• 1 kg of mushrooms;
• 2 L of water;
• 20 g salt;
• 3 laurel leaves;
• 5 peas of sweet pepper;
• half a cinnamon stick;
• 20 ml of table vinegar;
• 3 g citric acid.

During the preparation of pickled mushrooms, you can add a pinch of cinnamon

Procedure:

1. Sort, clean well, wash and cut mushrooms.
2. Sterilize a 1 liter jar and its lid.
3. In 1 liter of water with the addition of 20 g of salt, boil the mushrooms for 15 minutes, removing the foam. Drain the liquid.
4. Boil the marinade by mixing a liter of water and vinegar essence. Before boiling, put spices and bay leaf.
5. Boil fruit bodies filled with liquid for 20 minutes.
6. Put cinnamon on the bottom of the container and on top, crushing, mushrooms. Introduce citric acid, pour the marinade. Cover with a lid, sterilize for 20 minutes.
7. Roll up the workpiece, cool.

After complete cooling, the finished dish can be stored.

How to pickle mushrooms with garlic for the winter

This dish is a bright, spicy and original appetizer. With prolonged storage, the taste and aroma become more pronounced.

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water;
• 17 cloves of garlic;
• 5 peas of sweet pepper;
• 5 carnation inflorescences;
• 3 laurel leaves;
• 2 Art. l salts;
• 2 Art. liter. sugar;
• 2 tsp 9% vinegar.

When garlic is added, a spicy and original snack is obtained.

Course of preparation:

1. Peeled mushrooms are placed in a container with cold water and left overnight, then washed thoroughly. Large fruiting bodies are cut in half.
2. Boil the mushrooms for 20 minutes, removing the foam. Drain water, rinse.
3. A marinade of spices, salt and sugar is boiled in boiling water for 5 minutes.
4. Fruiting bodies are poured with liquid, boiled for half an hour. Mushrooms are taken out, vinegar is added to the marinade.
5. Garlic is placed in sterilized jars, then mushrooms, boiling marinade is poured.

The workpiece must be allowed to cool, then put away for storage.

Recipe for pickled mushrooms for the winter with vinegar

Ingredients:

• 5 kg of mushrooms;
• 7-8 onions;
• 1 l of table vinegar;
• 1,5 L of water;
• 2 tsp allspice peas;
• 8-10 pcs. bay leaf;
• 0,5 tsp ground cinnamon;
• 10 tsp Sahara;
• 10 tsp. salt.

To prevent mold, you can pour a little vegetable oil on top of the marinade.

Procedure:

1. Mushrooms clean, wash, boil in lightly salted water, squeeze out the liquid under the load.
2. Finely chop the peeled onion.
3. Prepare the marinade: salt the water in a saucepan, add sugar, put onions and spices, boil.
4. Boil milk mushrooms for 5-6 minutes, add vinegar essence, boil.
5. Fold fruit bodies in prepared dishes, pour marinade.
6. Cover the container tightly, cool, refrigerate.
7. If mold appears, it must be removed. Wash the mushrooms with boiling water, put in the marinade and boil for 10 minutes. Introduce vinegar, boil again, transfer to clean jars, pour in hot marinade, roll up.

How to pickle milk mushrooms with citric acid

When pickling, vinegar essence is often used. Those to whom it is contraindicated can pickle milk mushrooms for the winter according to recipes with citric acid, which replaces an undesirable component.

Ingredients:

• 1 kg of mushrooms;
• 1 L of water;
• 0,5 Art. l salts;
• 2 laurel leaves;
• 0,5 tsp citric acid;
• 0,5 tsp cinnamon;
• 5 peas of allspice.

Vinegar or citric acid will help preserve preservation for a long time.

Step-by-step cooking:

1. Put the mushrooms in a saucepan, boil for 5 minutes.
2. Add spices and cook for 30 minutes.
3. Arrange fruiting bodies in jars, add citric acid.
4. Cover the containers with lids, place in a saucepan and sterilize for 40 minutes.

Roll up blanks, leave to cool upside down.

How to pickle milk mushrooms without sterilization

You can cook mushrooms deliciously by pickling mushrooms for the winter in glass jars without sterilization. This process takes a little time.

Ingredients:

• 800 g mushrooms;
• 4 Art. l salts;
• 1 tsp 3% vinegar;
• 3 laurel leaves;
• 1 tsp peppercorns;
• 1 clove of garlic;
• 1 sprig of dill with inflorescences.

Pickled milk mushrooms prepared without sterilization can be stored throughout the winter

Preparation:

1. Mushrooms prepare, cut, boil for 30 minutes in salted water, remove and cool.
2. Boil the lid for 5 minutes over high heat.
3. Pour cold water into a 1 liter jar, salt, add vinegar essence, add spices.
4. Place the cooled mushrooms in the marinade. The pieces should not float in the liquid, they should be laid tightly and without protruding parts. Close the container with a lid.

How to quickly and tasty marinate fried milk mushrooms

The peculiarity of this method of marinating milk mushrooms is that they are pre-fried before canning. To prepare this recipe you will need:

• 1 kg of mushrooms;
• 2-3 tbsp. l. oils;
• salt to taste.

Before canning milk mushrooms can be fried

Step-by-step cooking:

1. Mushrooms prepare, cut, cook in lightly salted water for 20 minutes.
2. Pour vegetable oil into a frying pan, heat, put the mushrooms and, stirring, fry them for about 25 minutes. Salt to taste.
3. Arrange the mushrooms in prepared marinating containers, leaving 2 cm for the oil in which they were fried. Roll up blanks.

Milk mushrooms prepared in this way are stored for up to six months in a cold place.

How to properly marinate lumps with butter

A recipe for pickled mushrooms (mushrooms) with butter for the winter is a great way to make delicious preparations that can be stored for up to 6 months.

Ingredients:

• 2 kg of small mushrooms;
• 1 liter of table 6% vinegar;
• 1,5 l of vegetable oil;
• 5-6 pcs. bay leaves;
• 5-6 carnation inflorescences;
• salt to taste.

Vegetable oil in preservation prevents mold growth

Course of preparation:

1. Salt prepared mushrooms, add vinegar essence, boil, cook for 20 minutes.
2. Drain the liquid, rinse under running water.
3. Put spices in sterilized jars, then mushrooms, then pour over heated oil.
4. Roll up blanks, cool before placing in storage.

Milk mushrooms prepared according to this recipe can be stored for no more than six months.

Pickling for the winter of milk mushrooms with other mushrooms

Milk mushrooms combined with various mushrooms make a delicious platter. For its preparation you need:

• 0,5 kg of mushrooms of each type (chanterelles, champignons, mushrooms, honey mushrooms, oyster mushrooms, milk mushrooms);
• 4 L of water;
• 1 glass of apple cider vinegar;
• 1 Art. spoon of sugar;
• 2 Art. spoons of salt;
• spices (1 bay leaf, 1 dill umbrella, 3 black peppercorns, 1 clove flower per jar).

Pickling mushrooms is possible using any other edible mushrooms

Preparation:

1. Mushrooms prepare, wash, cut the legs completely or partially.
2. Salt and pepper boiling water, add bay leaf.
3. Put mushrooms in a saucepan, cook for half an hour.
4. Add the remaining spices, cook for 10 minutes.

Arrange the finished assortment in jars and roll up.

How to preserve caviar from milk mushrooms for the winter

Caviar is one of the best recipes for pickled mushrooms for the winter. The finished dish is an original appetizer that can become both an independent dish and a filling for pies, sandwiches, stuffed eggs, etc.

Ingredients:

• 2,5 kg of mushrooms;
• 320 g of onions;
• 200 ml of vegetable oil;
• 90 g salt;
• 6 cloves of garlic;
• 5 ml of 9% table vinegar;
• 3 currant leaves;
• 3 cherry leaves;
• 2 green umbrellas of dill;
• bunch of celery.

Caviar is an original appetizer that can become an independent dish or a filling for pies.

Step-by-step cooking:

1. Prepare mushrooms, cut large mushrooms into several pieces. Boil for 30 minutes, salting the water and removing the foam.
2. Finely chop the onion and garlic, fry in a pan for 5 minutes.
3. Wash the boiled milk mushrooms in boiled water, cool, grind with a blender or in a meat grinder. The degree of grinding can be different: for pate or larger, with pieces of mushrooms.
4. Wash and dry celery, dill umbels, cherry and currant leaves. These ingredients give the future caviar flavor and aroma.
5. Mix minced mushrooms, herbs, garlic and onions in a saucepan, boil and simmer over low heat, stirring occasionally, for an hour. A few minutes before removing from heat, add vinegar essence, mix.
6. Put the caviar in sterilized jars.

Leave the blanks to cool upside down.

How to preserve mushroom salad with vegetables for the winter

Milk mushroom salad with vegetables is a tasty and interesting solution in which mushrooms are the main ingredient.

Composition:

• 2 kg of mushrooms;
• 1 kg onions;
• 1 kg of tomatoes;
• 3 L of water;
• 60 g salt;
• 100 ml of vegetable oil;
• 20 ml of 70% vinegar essence;
• dill.

Canned milk mushrooms go well with tomatoes

Course of preparation:

1. Mushrooms are prepared, boiled in a saucepan with 3 liters of water and 2 tbsp. l. salt, skimming off the foam until they sink to the bottom. Drain the liquid.
2. Tomatoes are washed, the skin is removed, after being dipped in boiling water, coarsely chopped.
3. Peel the onion, cut into half rings.
4. In a saucepan with vegetable oil and 1 tbsp. l. salt place the mushrooms, fry for 10 minutes. Transfer to a stew dish.
5. Fry the onion until golden brown, transfer to the mushrooms.
6. Fry the tomatoes until they soften. Transfer to the rest of the ingredients.
7. Add vinegar essence to the container, put on a small fire, simmer, stirring, lettuce for 30 minutes.
8. Transfer the salad to sterilized jars, roll up.

Cool the blanks, then remove for long-term storage.

Preservation of mushrooms in tomato for the winter in banks

Ingredients:

• 2 kg of mushrooms;
• 2,5 L of water;
• 370 g of tomato paste;
• 50 ml 9% vinegar;
• 50 grams of sugar;
• 5 peas of black pepper;
• 3 bulbs;
• 2 laurel leaves;
• 0,5 Art. l salts;
• 0,5 glass of sunflower oil.

Mushrooms in tomato go well with various side dishes.

Step-by-step cooking:

1. Clean and wash the mushrooms. Finely chop, put in a saucepan, pour hot water so that its level is two fingers above the mushrooms. Put on fire, boil, cook for 20 minutes, regularly remove the foam. Drain liquid, wash.
2. Cut the onion into rings, put in a deep saucepan, fry until golden brown. Add sugar, mix, hold on fire for another 3 minutes. Put the mushrooms, salt, add spices, mix, fry for 10 minutes. Place the tomato paste, stirring, simmer for 10 minutes.
3. Add vinegar, and, after mixing, arrange in jars, roll up.

Mushrooms in a tomato will become a bright decoration of the festive table. They go well with various side dishes and can also be served as a main snack.

After how many days can you eat pickled milk mushrooms

If pickled mushrooms are pre-boiled well, you can eat them the very next day after pickling. But this is not enough for them to be saturated with the taste and aroma of the marinade. The optimal preparation time is 30-40 days.

Storage Rules

Pickled milk mushrooms should be kept in a cool dark room at a temperature of +1 to +4 ° C. If mold appears, you need to drain the liquid, rinse thoroughly, and then boil in a new marinade. Next, put the product in clean, dry jars, add vegetable oil. Metal sealing caps are not recommended because they can cause botulism.

The blanks are covered with sheets of plain and waxed paper, then tightly tied and placed in a cool room. In addition, milk mushrooms are well stored in a container with a plastic lid or other non-oxidizing containers.

Pickled mushrooms should be stored in a cool place

Conclusion

Pickled milk mushrooms are prepared for the winter according to many recipes, depending on taste preferences. Mushrooms must be properly prepared before processing. After seaming, it is important to observe the storage conditions of the product so as not to spoil the workpieces and not harm your own health.