How to pickle milk mushrooms in a hot way: delicious pickling and canning recipes

Recipes for cooking mushrooms, hot-picked for the winter, are in the cookbook of any housewife who loves to make preparations. Vinegar is added to such dishes, which provides a longer storage.

How to pickle milk mushrooms in a hot way

Traditionally, they were harvested in a salty form for the winter, but now there are many recipes for pickled mushrooms in a hot way. First you need to properly select and prepare them. They should be freshly picked, processing should be started as quickly as possible.

When buying on the market, you need to look for rust spots on them – this means that they are old. It is not recommended to pickle overgrown. The crop should be dismantled, and specimens with a wormhole and affected by pests should be discarded. It is advisable to sort them by size and harvest them separately. It is best to marinate small ones. Large ones can be cut.

The crop of milk mushrooms should be put into processing as soon as possible

Milk mushrooms are usually very dirty, so they need to be properly cleaned of debris and washed thoroughly with a sponge and not a hard brush. To make the job easier, soak them for about one hour before cleaning.

Milk mushrooms secrete juice with strong bitterness. Even prolonged cooking is not able to neutralize it. Before pickling, they must be soaked, otherwise it will be impossible to eat. If this juice gets into the blanks, the product will be completely spoiled. You can detect this without even tasting the taste, according to the following signs:

1. The marinade or brine will become cloudy.
2. The color of the mushrooms will change.
3. The marinade will gradually turn white.

Soak them with salt. The water is periodically drained and replaced, and the more often this is done, the cleaner the milk mushrooms become. The procedure time is from 1 to 3 days. Then rinse thoroughly under a tap. Now you can marinate.

It is undesirable to reduce the soaking time due to long repeated digestion, as is sometimes advised. In this case, the mushrooms will not crunch at all.

For pickling, it is recommended to use glass, ceramic, wooden or enameled containers. Do not take containers with damage (chips, cracks) and rust.

Glass jars in which it is planned to pickle milk mushrooms must be sterile so that the workpiece does not deteriorate. To do this, they can be treated with steam, for example, over a kettle.

Another way is to heat in the oven for 7-10 minutes at 160 degrees. The containers are placed at a distance so that they do not touch. Do not take them out immediately, let them cool down a bit.

You can use a special pad on the container with boiling water, on which they put the glass container upside down for 8 minutes.

As a rule, the lids are treated separately in boiling water for about 10 minutes.

There are two methods for pickling milk mushrooms in a hot way for the winter – with and without sterilization of jars with their contents. In the first case, the filled containers are covered with lids (without rolling them up), placed in a tank, at the bottom of which lies a wooden grate or towels, filled with water up to the shoulders of the glass containers. Boil for about 10 minutes (depending on the volume of cans) and close.

Classic pickling of milk mushrooms in a hot way

For 600 g of mushrooms, 700 ml of water, 4 cloves of garlic, spices are required.

Method of preparation:

1. Put the soaked mushrooms to boil. When boiling, remove the foam, cover with a lid, reduce the heat as much as possible, cook for 20 minutes. Throw in a sieve or colander, rinse under the tap.
2. Throw 4 pieces of peppercorns into a bowl with water, immediately 4 bay leaves, pour 25 g of sugar and 30 g of salt. Wait for the boil and complete dissolution of salt and sugar crystals.
3. Transfer the mushrooms to the marinade. Boil in this brine for 15 minutes, pour 30 ml of vinegar, keep on the stove for another 2 minutes, then remove.
4. Wash the jars thoroughly, process over steam or in the oven, boil the lids.
5. Cut the garlic into slices. Pour boiling water over dried dill (take the amount to taste), put on a towel, let dry.
6. Place dill and garlic cloves in a bowl. Fill to the very top with milk mushrooms, pour in the marinade, roll up, cover the inverted jars with something warm. Remove after cooling in the cellar or a suitable pantry.

There are many recipes for hot pickled mushrooms, but each has its own spices and processing time.

A simple recipe for pickling mushrooms in a hot way

It will take a kilogram of mushrooms, various spices and water.

Method of preparation:

1. Boil the mushrooms (it will take about 8-10 minutes). Throw into a colander.
2. Pour water into a saucepan, put the ingredients for the marinade: 2 tbsp. l. sugar and salt and 6 tbsp. l. vinegar. Place on the stove. When it boils, put the milk mushrooms there. Keep on medium flame for 15 minutes.
3. Distribute in sterile containers, close. Banks should be kept warm.

The storage room should not be warm

Hot pickled mushrooms with vinegar

A half-liter container will require 1 kg of milk mushrooms.

Method of preparation:

1. Immerse the mushrooms in water, which must first be lightly salted. Boil for 12-15 minutes, removing scale with a slotted spoon, rinse when finished.
2. Put in a container with water 6 black peppercorns, 3 bay leaves, 2 tbsp. l. salt, 1 tbsp. l. sugar, boil. Lay the mushrooms, continue cooking for 12-15 minutes.
3. Prepare a steamed jar, put 1-2 cloves of garlic on the bottom, put mushrooms, pour in hot brine. Add 1 tbsp to the container. l. vinegar, immediately roll up the machine.

After cooling, transfer to the cellar

Mushrooms, hot-pickled immediately in jars

For 2 kg of mushrooms, you need to prepare 2 liters of water and a glass of vinegar.

Method of preparation:

1. Boil milk mushrooms (it will take 20 minutes), wash, immediately put in containers quite tightly.
2. Pour into a container with water 1 tbsp. l. sugar and 2 tbsp. l. salt, You can put to boil. Boil, lower 4 pcs. cloves, immediately 10 peppercorns and pour vinegar.
3. Fill with brine.
4. Boil the jars together with the contents on the smallest fire in a large saucepan for 35 minutes. Roll up, put away in the pantry.

Marinating milk mushrooms in a hot way immediately into jars is one of the fastest canning options.

Quick preservation of milk mushrooms in a hot way

For every half kilogram of mushrooms, you will need 2 bay leaves and 4 pieces of peppercorns.

Method of preparation:

1. Cook over high heat, reduce to medium after boiling and continue cooking, skimming off the foam. When there is no scale, remove from the stove. Drain into a colander, cool.
2. Make a hot brine: salt the water to taste, put pepper, bay leaf and send to the fire, wait for the boil and remove from the stove.
3. Prepare glass containers and nylon lids. Fill with mushrooms and marinade, cork.

Hot pickled mushrooms are placed in the cellar, after 40 days you can open and eat

Delicious hot pickled mushrooms

It will take 700 g of mushrooms, 2 liters of water, 1 onion and spices.

Method of preparation:

1. Boil the mushrooms (5 minutes is enough).
2. Cut the onion into rings.
3. In water, put 2 tbsp. l. salt, bring to a boil. Throw 2 bay leaves, pour 1 tsp. sugar, add mushrooms, pour 1 tbsp. l vinegar and continue cooking for 8-10 minutes.
4. Remove mushrooms and onion rings with a slotted spoon and place in a sterile container. If desired, you can throw a clove of garlic at the bottom.
5. Pour the mushrooms to the top with the prepared brine, roll up, warm. When cool, put in pantry.

Serve garnished with canned herbs

Marinated milk mushrooms in a hurry in a hot way

The recipe is for 3 kg of mushrooms.

Method of preparation:

1. Slightly boil the mushrooms (about five minutes from the moment the boil begins).
2. Transfer to a colander to drain.
3. Make a hot filling. Put in 1 liter of water 2 tbsp. l. grated horseradish, 100 g of salt, 4 bay leaves, 6 black peppercorns, 6-8 cloves of garlic and send to the fire.
4. As soon as signs of boiling appear, introduce mushrooms for 12-15 minutes.
5. Fill the processed jars, then pour the marinade into them and a spoonful of oil so that there is no mold.
6. Close the containers with screw caps and take them to the cellar.

Hot-pickled mushrooms according to an instant recipe will especially appeal to housewives who value their time.

You can serve the dish with chopped onion rings and sauce

Recipe for hot mushrooms marinated with cinnamon

It will take 2 kg of milk mushrooms and 3 liters of water.

Method of preparation:

1. Salt 1 liter of water, pour it into a bowl with mushrooms so that it barely covers them, cook, removing scale, for a quarter of an hour.
2. Transfer to a colander.
3. Add 40 g of salt to the remaining water, pour 40 ml of vinegar, throw in 6 bay leaves, 10 peppercorns, 1 cinnamon stick. When it starts to boil, lay the mushrooms and keep on fire for 15 minutes.
4. Fish out the cinnamon stick and toss it into a canning container. Next, lay the milk mushrooms, pour 6 g of citric acid on top (you can replace it with fresh natural juice), pour in the marinade.
5. Boil the container with the contents and the lid. Roll up and chill.

Cooking with cinnamon brings spicy notes to the taste and aroma of the finished dish.

How to preserve milk mushrooms with vegetables in a hot way

An unusual recipe is to pickle milk mushrooms in a hot way for the winter with vegetables. It will take 3 kg of milk mushrooms, 2 kg of tomatoes, 2 kg of onions, 150 ml of sunflower oil, 120 g of salt and 6 liters of water.

Cooking methods:

1. Mushrooms cut.
2. Put in lightly salted water, heat until immersed in their bottom. Throw in a colander, let dry a little.
3. Remove the skins from the tomatoes by first scalding them with boiling water and then dipping them in cold water. Divide into large chunks or puree immediately.
4. Onion cut into halves of rings, sauté until soft.
5. Fry the milk mushrooms for 10 minutes, send to the pan.
6. Add the onion.
7. Fry the tomatoes, send to the pan. Pour in 30 ml of 70% acetic acid, salt, simmer, stirring for about half an hour on the smallest flame.

Close lids and store

Marinating milk mushrooms for the winter in a hot way with cherry and currant leaves

For the recipe, you will need 2 kg of milk mushrooms, 3 liters of water, 20 cloves of garlic and various spices.

Method of preparation:

1. In a suitable dish, collect 2 liters of water, pour 2 tsp. salt, put on fire, wait for the boil, lay the milk mushrooms, cook for 15 minutes, then rinse.
2. Make a hot marinade for mushrooms. Throw garlic in 1 liter of water, 2 leaves of cherries and currants, 1 bay leaf, 3 pcs. cloves, 1,5 tbsp. l. sugar, 2 tbsp. l. salt, boil.
3. Send mushrooms to the brine, cook for about 20 minutes.
4. Put mushrooms in sterile containers, then pour in the marinade. Distribute 60 ml of vinegar equally among all jars and cork.

Shrub leaves not only improve the taste and aroma of pickles, but are also able to inhibit the growth of bacteria.

Mushrooms hot-picked for the winter with garlic and dill

It is necessary to prepare 1,5 kg of soaked mushrooms, 1 liter of water, 8 cloves of garlic.

Method of preparation:

1. Boil milk mushrooms in salted water (this will take 15 minutes).
2. Pour five peas of pepper and 30 g of salt into water, boil, put mushrooms, keep for 20 minutes on the smallest fire.
3. Add 40 ml of vinegar.
4. Lay on the bottom of the cans umbrellas of dill, chopped garlic, milk mushrooms arbitrarily. Fill to the top with filling, quickly roll up.

An appetizing dish will be a good snack for alcoholic drinks or an addition to mashed potatoes.

How to pickle milk mushrooms for the winter in a hot way in tomato sauce

It will take 2 kg of mushrooms, 2,5 liters of water, 350 g of tomato paste, 3 onions and spices

Method of preparation:

1. Pour the mushrooms cut into medium slices with hot water so that it barely covers them, send to the fire, if signs of boiling appear, reduce the flame, cook for a quarter of an hour, rinse.
2. Onion cut into halves of the rings.
3. Pour half a glass of sunflower oil into a saucepan, heat, lightly fry the onion. Pour in ¼ cup sugar and cook for 3 minutes.
4. Send spices (2 bay leaves, ½ tbsp. Salt, 5 peppercorns) to a saucepan with mushrooms, fry for 10 minutes.
5. Put the tomato, mix gently, cook for about 10 minutes while stirring.
6. Pour in ¼ tbsp. vinegar, stir immediately, remove from heat. Pickled mushrooms quickly roll into jars, cover them with a blanket until cool.

Marinating with the addition of tomato paste will make the dish more crispy and rich.

How to preserve milk mushrooms in jars in a hot way without sterilization

The ingredients will require 1,5 kg of mushrooms, 3 liters of water, including 1 liter for brine, and spices.

Method of preparation:

1. Throw a spoonful of salt in 2 liters of water, boil. Put the processed mushrooms and cook for 20 minutes, removing the foam, then rinse. Repeat the boil.
2. Prepare the marinade for mushrooms in a hot way. Heat water to a boil, put 1 tbsp. l. salt and spices: 3 cloves, 2 bay leaves, 2 pcs. black peppercorns. Cook until salt dissolves, stirring constantly.
3. Put 2 dill umbrellas on the bottom of the jar, then 2 bay leaves, throw 3 black peas and 2 allspice. Tightly lay the milk mushrooms, gently tamping. Pour hot brine and 3 tablespoons of vinegar.
4. Cover, marinate for 4 days in a warm place. Set the jar on a plate, as brine will flow out of it.
5. Cork with a plastic lid, place in the refrigerator for two weeks, after which you can try. Store in the refrigerator until winter.

Proper food preparation will avoid sterilization

Storage Rules

In hermetically sealed jars, hot pickled milk mushrooms are stored in the kitchen or in the pantry, but if conditions permit, it is better to place them in the cellar, basement or refrigerator. A balcony or a storage room equipped in the apartment for conservation is suitable. In some houses, the kitchen has a cold space under the window.

For long-term storage, the optimum temperature is from 3 to 6 degrees: if it is warmer, they will turn sour, if it is colder, the taste will deteriorate, the color will change, and they will become brittle. It is advisable to use blanks within six months.

It is important to properly close and store blanks

It is recommended to shake the jars periodically. In the room where the blanks are located, there must be ventilation, they must be protected from sunlight.

Conclusion

Recipes for making hot mushrooms marinated for the winter are usually very similar. The general principle is always the same, the difference is in the additional ingredients that are responsible for the flavors. Cinnamon or cloves will add oriental notes, mustard seeds will add spice, different types of pepper will add spiciness, currant leaves will enhance the aroma.