How to pickle mushrooms with garlic: salting recipes for the winter

Milk mushrooms for the winter with garlic are a delicious spicy snack that diversifies both the festive table and Sunday lunch. Crispy mushrooms in a fragrant marinade can be easily made at home. The main thing is to follow the basic rules and understand the intricacies of cooking.

Rules for harvesting mushrooms with garlic

Milk mushrooms are considered a delicacy due to their unique taste and “meatiness”. They can be a great addition to meat or the main snack on a lean table. Milk mushrooms contain 18 amino acids, thiamine, niacin and riboflavin, and even chicken meat is ahead of the amount of protein.

This species is classified as conditionally edible mushrooms, so they must be processed before cooking. The safety of their use is guaranteed by proper preparation. It includes:

• sorting out;
• cleaning;
• sorting;
• soaking;
• washing.

To begin with, milk mushrooms are sorted out, removing wormy, inedible and overgrown specimens. Then they are cleaned of debris and dirt, and sorted. Separately lay the smallest, most delicious milk mushrooms. After that, the mushrooms are soaked. Do this in cold, salted water (10 g of salt per 10 liters of pure water).

Mushrooms are soaked for 48-50 hours, then washed. This is necessary in order to get rid of lactic acid, which, when it enters the marinade, makes it cloudy and the product unfit for consumption. If there is no time for soaking, then milk mushrooms are boiled 3-4 times in salt water (after 20 minutes, as soon as it boils). Wash them after each boil. Rinse thoroughly with clean water before preservation.

Milk mushrooms marinated with garlic for the winter

The classic recipe “for the winter” attracts with its simplicity and a minimum amount of ingredients.

Pickling mushrooms requires a minimum amount of ingredients

You will need:

• milk mushrooms (prepared, soaked) – 4 kg;
• water – 2 l;
• salt – 100 g;
• cloves – 10 pcs.;
• garlic – 20 cloves;
• sugar – 40 g;
• vinegar essence (70%) – 35 ml.

Step-by-step cooking:

1. Cut the prepared mushrooms into pieces, place in a saucepan, pour water, salt and put on fire.
2. At the time of boiling, remove the noise and simmer for at least half an hour.
3. Prepare the marinade: dissolve sugar and salt in 2 liters of water and, bringing to a boil, add cloves.
4. Send boiled mushrooms to the pan and simmer for another 20 minutes.
5. Introduce the essence, chopped garlic and cook for 10-12 minutes.
6. Arrange milk mushrooms in sterilized jars, pour everything with marinade and roll up the lids.

Blanks must be covered with a warm blanket and left until cool, after which they can be moved to storage.

How to pickle milk mushrooms with garlic and dill for the winter

Dill is used in preservation, primarily for flavor. As a rule, umbrellas or seeds are used.

The use of dill makes pickled mushrooms more fragrant

You will need:

• soaked milk mushrooms – 1,5 kg;
• table vinegar (9%) – 35 ml;
• allspice (peas) – 5 pcs.;
• salt – 30 g;
• garlic – 8 cloves;
• dill umbrellas – 6 pcs.;
• water – 1 l.

Step-by-step cooking:

1. Cut the mushrooms to the desired size and boil in lightly salted water (20 minutes).
2. Transfer them to a saucepan, pour clean water, add salt and pepper and simmer for an additional 20 minutes.
3. Add vinegar and stir everything.
4. In a sterilized container, put dill umbrellas (3 pieces per jar), chopped garlic, mushrooms and pour everything with marinade.
5. Roll up the containers with lids and cover until cool.

This recipe can be used as a standalone appetizer or as part of a salad.

How to pickle milk mushrooms with garlic and spices

Any marinade leaves room for improvisation. Most often, spices become the main tool.

Garlic gives pickled mushrooms a piquant note

Ingredients:

• mushrooms – 2 kg;
• water – 3 l;
• salt – 35 g;
• allspice (peas) – 10 pcs.;
• cinnamon – 1 stick;
• garlic – 6 denticles;
• bay leaf – 3 pcs .;
• vinegar (9%) – 40 ml;
• citric acid – 5 g.

Step-by-step cooking:

1. Boil milk mushrooms in 1 liter of water, then drain in a colander.
2. Boil 2 liters of water in a separate saucepan, add bay leaf with vinegar, salt, pepper and cinnamon. Bring to a boil and cook for 20 minutes.
3. Put mushrooms, chopped garlic in prepared jars, sprinkle everything with citric acid and pour marinade over.
4. Cover the containers with a lid and sterilize for half an hour in a pot of boiling water.
5. Roll up jars and cover with a blanket to cool completely.

How to salt milk mushrooms with garlic for the winter using the hot method

Salted mushrooms for the winter – a traditional recipe for cuisine. They are served with fresh sour cream and chopped onions.

For salted mushrooms, you can chop onions

You will need:

• soaked milk mushrooms – 2 kg;
• salt – 140 g;
• garlic – 10 cloves;
• dill (umbrellas) – 5 pcs.;
• black pepper (peas) – 10 pcs.;
• currant leaf – 10 pcs.;
• horseradish leaf – 2 pc.

Step-by-step cooking:

1. Boil mushrooms in salted water (20 minutes).
2. Drain in a colander, then pat dry with a towel.
3. Slice the garlic.
4. Put coarsely chopped horseradish and currant leaves, salt and garlic slices into prepared containers.
5. Lay the mushrooms with their hats down, sprinkling each layer with salt, garlic, dill and pepper.
6. Seal the layers with a spoon or your hands.
7. Pour boiling water over everything, close the lids and leave to cool.
8. Then send to the cellar or balcony.

Every 14-15 days, the blanks must be inspected and, if necessary, topped up with brine. The lids used for salting must be nylon.

More clearly, the process of preparing pickled mushrooms with garlic is presented in the video:

Cold salting of mushrooms with dill and garlic

The cold method allows you to save most of the nutrients.

You will need:

• prepared milk mushrooms – 5 kg;
• salt – 400 g;
• garlic – 20 cloves;
• dill in umbrellas – 9 pcs.;
• bay leaves – 9 pcs.;
• currant leaf – 9 pcs.

The cold way of pickling mushrooms helps to preserve useful substances

Step-by-step cooking:

1. Wash the mushrooms well and arrange them in clean jars, with currant leaves preliminarily placed in them (3 pcs each).
2. Sprinkle each layer with salt, chopped garlic, bay leaf and dill.
3. Tamp the milk mushrooms and press down on them with a load.
4. After 8-10 days, the mushrooms should release juice, which, mixed with salt, forms a brine.
5. After 10 days, the jars must be taken out to the pantry or basement.
6. Pickles are stored at a temperature not exceeding +8 °C.

A simple recipe for salted mushrooms with garlic and dill

Garlic not only enriches the aroma of mushroom preparations, but also, thanks to the phytoncides contained in it, has an antibacterial effect.

You will need:

• soaked mushrooms – 6 kg;
• salt – 400 g;
• cherry leaf – 30 pcs.;
• garlic – 30 cloves;
• pepper (peas) – 20 pcs.;
• dill (seeds) – 30 g;
• bay leaf – 10 pcs.

For salting, soak milk mushrooms for up to 5 days

Step-by-step cooking:

1. Put cherry leaves on the bottom of a large enameled container and sprinkle everything with a thin layer of salt.
2. Lay a layer of mushrooms and sprinkle again with salt, dill, garlic and bay leaf.
3. Lay out all the layers, tamp, cover with gauze and press down with oppression.
4. Leave in a cool place for 20 days until juice is formed.
5. Arrange the mushrooms in sterilized jars, pour the resulting brine and close the lids.
6. Leave in a cool room for 50-55 days.

How to pickle milk mushrooms with garlic and currant and cherry leaves

In the recipe for the winter, leaves can be used, both fresh and dried.

You will need:

• milk mushrooms (soaked) – 1 kg;
• garlic – 5 cloves;
• currant and cherry leaves – 2 pcs.;
• bay leaf – 1 pcs .;
• pepper (peas) – 7 pcs.;
• mustard seeds – 5 g;
• salt – 70 g;
• sugar – 35 g;
• vinegar – 20 ml.

Mustard seeds give a slight “forest” flavor

Step-by-step cooking:

1. Wash mushrooms and cook for 20-30 minutes.
2. Add bay leaf, salt, sugar, vinegar and pepper to a saucepan with 1 liter of water.
3. At the moment of boiling the marinade, send milk mushrooms into it.
4. Put chopped garlic, cherry and currant leaves, mustard seeds, then mushrooms on the bottom of sterilized jars.
5. Pour everything with marinade and roll up the lids.

Salted mushrooms with garlic and horseradish

Horseradish and garlic perform the same functions – they destroy harmful bacteria.

You will need:

• soaked milk mushrooms – 4 kg;
• horseradish root – 3 pcs. 10 cm;
• bay leaf – 1 pcs .;
• salt – 120 g;
• garlic – 10 cloves.

Add no more than 1-2 bay leaves to salted milk mushrooms so as not to kill the mushroom smell

Step-by-step cooking:

1. Make a brine: bring 1,5 liters to a boil and dissolve 120 grams of salt in water.
2. Boil milk mushrooms (15 minutes), drain the water, pour clean water again and cook for another 20 minutes.
3. Throw the mushrooms in a colander.
4. Chop garlic and horseradish roots (large).
5. Put mushrooms, horseradish and garlic in layers in sterilized jars.
6. Fill everything with brine and screw under the lids.

The blanks cool under the blanket, after which they are moved to the basement or pantry.

Milk mushrooms with garlic in a tomato for the winter

Milk mushrooms in tomato for the winter are an unusual snack with a very harmonious taste.

You will need:

• cargo – 5 kg;
• salt – 140 g;
• laurel leaf – 5 pcs .;
• garlic – 20 cloves;
• dill seeds – 15 g;
• black pepper (peas) – 35 pcs.

Milk mushrooms in tomato are cooked in tomato juice

For the filling:

• tomato juice – 1,5 l;
• salt – 20 g;
• sugar – 40 g;
• bay leaf – 3 pcs.

Step-by-step cooking:

1. Pour 2 liters of water into a saucepan, add salt, mushrooms and cook until boiling.
2. After that, add bay leaves, black pepper (10 pcs.) And dill seeds (5 g). Simmer over low heat for 1,5 hours.
3. Make the sauce: bring tomato juice to a boil, add salt, sugar and bay leaf.
4. In clean jars (700 ml), put garlic (4 pcs.), Dill (1 pinch each) and pepper (5 pcs.).
5. Drain the mushrooms in a colander, then arrange in jars and pour over the tomato sauce.
6. Add 1 teaspoon of vinegar essence to each container.
7. Roll up the covers.

It is necessary to turn the blanks upside down and cover with a warm blanket so that the cooling takes place slowly.

Storage Rules

The best option for storing blanks is a cellar or basement. With their equipment, it is necessary to take care not only of ventilation, but also of the permissible level of air humidity. Do not forget about pre-treatment of the walls from mold. To do this, use safe fungicides.

In the apartment, conservation can be stored in specially equipped pantries or on the balcony. In older homes, kitchens often have “cold cabinets” under the windowsill. This is a great place to store blanks for the winter. In their absence, you can equip a regular balcony or loggia.

 To do this, it is necessary to mount a small cabinet or closed shelves, since direct sunlight should not fall on the workpieces. In addition, the balcony must be regularly ventilated. This will help maintain normal levels of humidity and temperature.

Conclusion

Milk mushrooms for the winter with garlic are a classic snack that does not require special skills or complex manipulations. A fragrant marinade or brine will help to reveal all the taste nuances. The main thing is to choose the right ingredients and follow all the basic rules of canning.