How to pickle milk mushrooms: pickled, crispy, the best cooking recipes with photos

Marinating is one of the best ways to ensure the long-term preservation of mushrooms. Many people have a favorite recipe for pickled crispy mushrooms for the winter, but when cooking, many nuances must be taken into account so that the preparation meets individual preferences. You can pickle in various ways and add various components to the composition.

How to pickle milk mushrooms so that they are crispy

The presence of crunch is one of the characteristic properties of pickled snacks. Mushrooms in this matter are no exception. In order for them not only to be well saturated with juice with spices and spices, but also to be crispy, several factors must be taken into account.

Before marinating milk mushrooms, hold for 5 minutes in salted boiling water

The main point is the proper choice of ingredients. It is necessary to take only fresh and young specimens collected at the end of summer or at the very beginning of autumn. Selected fruiting bodies must be strong and whole. On the surface of the caps there should be no damage or defects. The leg is cut off 2/3, as it remains solid.

After sorting and deleting the damaged instances, you need to clean them up. To do this, they are washed under running water. The adhesive substance is removed from the surface of the caps.

Cooking options are different, so subsequent preparation depends on the selected recipe. You can pickle raw crispy pickled milk mushrooms or pre-boil them. In this case, you should hold the mushrooms in salted boiling water for 5-7 minutes.

Classic recipe for pickled, crispy mushrooms

Making a blank using this recipe is very simple. It is enough to have the right number of milk mushrooms and a minimum set of additional components.

For 1 kg of the main product you will need:

• bay leaf – 3-4 pieces;
• vinegar – 0,5 l (3%);
• water – 1 l;
• salt – 2 tablespoons;
• black pepper – 6-8 peas;
• citric acid – 2 g;
• cloves – 3-4 pieces.

Prepared specimens must first be cut into pieces. Small fruit bodies are marinated whole.

Pickling crunchy mushrooms requires a minimum amount of ingredients

Method of preparation:

1. Immerse raw milk mushrooms in boiling water.
2. When they sink to the bottom, drain the water and put in a colander.
3. Place in an enamel container.
4. In a separate saucepan, mix water, add salt, sugar, citric acid, bay leaf.
5. Bring the mixture to a boil.
6. Place mushrooms in this liquid.

This method is suitable for pickling not only in a saucepan, but also in jars. After heat treatment, the mushrooms are allowed to drain, then placed in a jar and poured with marinade.

How to pickle crispy mushrooms with garlic

This option of harvesting pickled crispy mushrooms for the winter will certainly appeal to lovers of cold appetizers with a spicy aftertaste. The addition of garlic not only gives unique flavors, but also ensures long-term preservation of the preparations.

To facilitate the process, you can watch a video on how to pickle crispy pickled mushrooms with garlic:

For 1 kg of the main product you need:

• garlic – 1 medium head;
• vinegar – 0,5 l (3%);
• water – about 1,5 l;
• salt – 5 Art. l .;
• black pepper – 6-8 peas;
• dill – 1-2 umbrellas;
• bay leaf – 4-5 pieces.

Adding garlic to mushrooms helps to keep the workpiece longer

Method of preparation:

1. Raw mushrooms are boiled for 20 minutes over low heat.
2. The water is changed to a new one, salt, spices, chopped garlic are added to it.
3. Cook for 30 more minutes.
4. The liquid is drained into a separate container, and the fruiting bodies are thrown into a colander.
5. When they have cooled slightly, they are placed in jars.
6. Pour 100 ml of vinegar into each container.
7. The rest of the space is filled with pre-merged marinade.

Leave the jars open until the contents have cooled. Then they are closed with nylon lids and put in a cool place. The appetizer will pickle for 7-10 days.

A simple recipe for crispy, pickled mushrooms for the winter

To facilitate the cooking process, you should use a simple recipe for crispy pickled raw mushrooms for the winter. They should first be thoroughly cleaned and washed so that the finished snack is not spoiled by soil residues or other foreign objects.

For 1 kg of the main product you need:

• water – 500 ml;
• vinegar (30%) – 60 ml;
• salt – 10 g;
• black pepper – 10 peas;
• bay leaf – pieces;
• cinnamon, cloves – to taste.

Milk mushrooms are recommended to pre-cook for 5 minutes in salted water. This is not necessary, but then the duration of pickling increases.

Stages of preparation:

1. Salt, vinegar, spices are placed in a container with water.
2. The liquid is brought to a boil.
3. Milk mushrooms are placed in the boiling marinade and boiled for 3-5 minutes.
4. Then the mushrooms are transferred to jars, poured with marinade and immediately rolled up for the winter.

The term of pickled mushrooms increases if you pre-cook the mushrooms for 5 minutes

The twist must be left at room temperature until it has completely cooled. Then it can be transferred to a storage place with a lower temperature.

How to pickle crispy, pickled mushrooms with spices

To deliciously pickle crispy pickled mushrooms for the winter, you can use various herbs and spices. In this matter, it is very important to consider compatibility with other components so that the finished snack is not spoiled. It is recommended to pay attention to one of the most popular recipes using spices.

For 1 kg of the main products you need:

• vinegar – 5 st. l .;
• black pepper – 10 peas;
• carnation – 7-8 inflorescences;
• chopped dry dill – 2 tbsp. l.;
• garlic – 5-6 cloves;
• chopped nutmeg – 1/3 teaspoon;
• cumin – 8-10 seeds;
• salt – 10 g;
• water – 0,5 l.

Spices and garlic enhance the savory mushroom flavor

Washed milk mushrooms are poured with water and put the container on the stove. When the liquid boils, the mushrooms are boiled for 5-10 minutes, then vinegar, salt and spices are gradually added to the water. The mixture is boiled for several minutes, then the mushrooms are removed, laid out in jars and poured with the remaining liquid. It is best to immediately close the containers with the workpiece for the winter with iron lids.

How to salt crispy, pickled milk mushrooms in a jar

Marinating in jars is easy, so this cooking method is in stable demand. Harvesting mushrooms in this way is best in a three-liter container.

This will require:

• weight – 2-2,5 kg;
• water – 1 l;
• vinegar – 100 ml;
• carnation – 15 inflorescences;
• black pepper – 15-20 peas;
• sugar – 2 st. l .;
• salt – 40-60 g;
• garlic – 1 head.

In 3-liter jars, milk mushrooms are marinated for 2 weeks

Stages of preparation:

1. Heat water in a saucepan.
2. Add salt, sugar, spices, vinegar to the liquid.
3. When the marinade boils, they pour milk mushrooms placed in a jar.

Using this method, mushrooms are marinated for 1-2 weeks. It is only necessary to close the jar tightly if it is intended to be stored for the winter for several months.

Storage Rules

Store blanks should be at a temperature of 6-8 degrees. Open containers are recommended to be kept in the refrigerator. Their shelf life varies depending on the method of preparation, and averages 2-3 months.

Milk mushrooms canned for the winter in the marinade are stored for 1-2 years, provided that the temperature regime is taken into account. In addition, observance of the rules of asepsis and competent sterilization of cans is mandatory.

Conclusion

The recipe for pickled crispy mushrooms for the winter allows you to cook a delicious cold appetizer. The presented method of harvesting mushrooms is distinguished by its simplicity and a minimum set of necessary components. Following the recipe, even inexperienced chefs can make pickled crispy milk mushrooms for the winter. By providing optimal temperature conditions, the workpiece can be stored for a long period of time.