How to pickle white milk mushrooms for the winter at home: recipes with photos

Canning the fruits of the quiet hunt allows you to stock up on a great snack that will delight in its taste for many months. The recipes for pickled white mushrooms for the winter are simple and do not require special culinary tools. The choice of one of the many recipes gives the housewives the opportunity to get an excellent product with excellent consumer characteristics.

How to pickle white milk mushrooms

Mushroom appetizer has a great taste and can be stored for quite a long time. For its preparation, it is recommended to independently collect fruiting bodies. The place of collection of white mushrooms should be removed from large cities and highways, as they, like a sponge, accumulate substances from the environment.

Fruiting bodies should have a dense structure. It is not advisable to collect too old copies. Before starting harvesting, it is worth processing white milk mushrooms. They are washed in running water and with a sharp knife, dirt and damaged areas are removed. To remove the accumulated sand between the plates, the fruiting bodies are soaked in water for 1-2 hours.

Before pickling milk mushrooms, they must be boiled

Before cooking, the fruits need additional heat treatment. Before lowering into a hot marinade, they must first be boiled until fully cooked. For 1 liter of water, use 1 teaspoon of table salt. Cooking lasts 20-30 minutes. It is necessary to periodically remove the foam from the surface.

The key to an excellent snack from white mushrooms is a properly prepared marinade for them. It is believed that the volume of liquid should be 18-20 percent of the total mass of mushrooms. The traditional component of the brine is salt, vinegar, peppercorns. Depending on the recipe, the composition of the marinade can vary significantly. White milk mushrooms are pickled for about 30 days. From now on, they can be eaten or left to be stored for the winter.

The technology for harvesting white mushrooms is extremely simple. Depending on the method of preparation, they are boiled together with boiling brine or fruit bodies are poured over them, laid out in jars. Since the mushrooms have already been pre-boiled, you should not worry about them being raw.

The classic recipe for pickled white mushrooms

The most traditional way of harvesting snacks involves pouring boiling brine over the fruiting bodies. This method allows you to get the finished product in a fairly short time.

For the recipe for making white mushrooms you will need:

• 2 kg of the main ingredient;
• 800 ml of pure water;
• 2/3 cup 9% vinegar;
• 2 tsp rock salt;
• Xnumx g of granulated sugar;
• 10 peas of black pepper;
• 1 tsp citric acid.

Mushrooms are marinated for about a month until fully cooked.

An enameled pan is filled with water, salt, granulated sugar, citric acid, vinegar and spices are added to it. The mixture is brought to a boil and boiled over a fire for 5 minutes. Pre-boiled mushrooms are laid out in a large jar so that they fit snugly against each other. They are poured with boiling marinade so that it reaches the neck of the container. Banks are rolled up under the lids, cooled and cleaned in a cool place.

Marinated white milk mushrooms for the winter in liter jars

Traditional harvesting methods in large containers can be inconvenient for modest harvests. In addition, small volumes of cans are convenient from the point of view of direct use – such a product will not stagnate or disappear in an open container. You can pickle white milk mushrooms in liter jars.

For each container you need:

• 600-700 g mushrooms;
• 250 ml of water;
• 1 tsp Sahara;
• 5 g salt;
• 50 ml of vinegar;
• 5 peas of allspice.

It is most convenient to pickle the fruits of quiet hunting in small liter jars

Boiled mushrooms are put in a glass jar, tightly pressed against each other. Marinade is prepared in a small container. Water is mixed with other ingredients and brought to a boil. Hot brine is poured into jars and sealed. The finished product is cleaned in a cool basement or cellar.

Hot pickled white mushrooms

This pickling option involves boiling fruit bodies in boiling brine. So they quickly absorb spices, significantly speed up the overall cooking time. Since a rather long cooking is planned, preliminary heat treatment is not necessary.

For 1 liter of water, when pickling white mushrooms in a hot way, they use on average:

• 2-3 kg of mushrooms;
• 2 tbsp. l. white sugar;
• 2 tsp. salts;
• 100 ml of 9% table vinegar;
• 5 peas of black and allspice;
• 1 bay leaf.

White milk mushrooms boiled in brine marinate faster

Fruit bodies are poured with water and brought to a boil. Salt, sugar and pepper are added to it, after which they are boiled for about 15 minutes. Then vinegar is poured into the broth and a bay leaf is placed. The mixture is boiled for another 5-10 minutes, then laid out in sterilized glass jars. They are hermetically sealed and put away for storage.

The easiest recipe for pickled white mushrooms

If there is very little experience in preparing mushroom preparations, you can use the most common marinade recipe. It includes water, salt, sugar and table vinegar. Additional ingredients should not be added as they may introduce imbalances into the marinade. For 1 liter of water add 1 tbsp. l. sugar, 1 tsp salt and 100 ml of table vinegar.

Even an inexperienced hostess can pickle milk mushrooms in this way

Combine all filling ingredients in a small saucepan. The liquid is brought to a boil and the previously boiled mushrooms, laid out in glass jars, are poured into it. As soon as the marinade has cooled slightly, the containers are hermetically sealed and cleaned in a cool place.

How to pickle white milk mushrooms with spices for the winter

A large number of spices used allows you to get a great bouquet of flavors and aromas when preparing snacks for the winter. The perfect balance is achieved through precisely adjusted proportions.

To deliciously marinate 2 kg of white mushrooms, you will need:

• 1 L of water;
• 5 bay leaves;
• 2 Art. liter. sugar;
• 2 tsp. salts;
• 1 a starlet of badin;
• Xnumx buds clove;
• 100 ml of table vinegar;
• 1 tsp peppercorns.

Water is poured into a small enameled pan and all the spices used are added to it. The liquid is brought to a boil and boiled for 5 minutes. This time is enough for the spices to fully reveal their taste.

Spices will help bring out the whole taste of the main ingredient

Fruiting bodies are laid out in jars, pressed tightly against each other. The finished marinade is poured to the edges of the container. As soon as the liquid has cooled, the jars are tightly closed with nylon lids and stored in a cold room.

Marinated white milk mushrooms for the winter with garlic

The introduction of additional ingredients can significantly improve the taste and aroma of preparations for the winter. Garlic transforms the traditional recipe for white mushrooms, adding bright spicy notes to it.

To pickle 3 kg of the main ingredient, you will need:

• 1 L of water;
• 1 garlic head;
• 1 st. l. white granulated sugar;
• 6 tbsp. l. vinegar;
• 1 tsp. salts;
• 5 peas of black pepper.

To make the aroma of mushrooms more vivid, they are pickled with finely chopped garlic.

As in previous recipes, you need to prepare a brine. Water is mixed with spices and vinegar, after which it is boiled for a couple of minutes. Ready brine is poured into white milk mushrooms laid out in sterilized glass containers. The jars are tightly closed with lids and sent to marinate for a month in a cool place.

Pickling white mushrooms with cinnamon

Fans of fragrant snacks can use the original recipe. The addition of cinnamon makes the taste of white mushrooms unique. Such a product will appeal to even experienced gourmets. The aroma of cinnamon will not be interrupted by other spices.

For pickling white mushrooms you will need:

• 1 liters of clean water;
• 1 st. l. white granulated sugar;
• 1 tsp cinnamon;
• 100 ml of vinegar;
• 5 g citric acid;
• 10 g salt.

Cinnamon makes the flavor of the finished snack more exotic.

White milk mushrooms are placed in sterilized glass containers. They are folded as tightly as possible to each other. Marinade is prepared in a saucepan by mixing water with spices. The citric acid in this recipe is needed to keep the mushrooms white. As soon as the brine boils, mushrooms are poured over them, after which the jars are immediately rolled under the lids.

How to marinate white mushrooms with tomatoes and onions for the winter

Adding tomatoes allows you to make the finished product more delicious. It is best to use small tomatoes. Vegetables give the appetizer a fresh summer touch. White milk mushrooms marinated in this way will perfectly complement the festive table.

For preparation it will be required:

• 1 kg of mushrooms;
• 1 kg of tomatoes;
• 2 large bulbs;
• 1 tbsp. l. white sugar;
• 1 L of water;
• 1 tsp. salts;
• 100 ml 6% vinegar;
• 1 bay leaf.

If you pickle tomatoes for a long time, their peel will burst, and they will release juice.

The onion is peeled and cut into large rings. It is laid out in a jar, alternating with layers of milk mushrooms and tomatoes. Mix water and spices in a saucepan. The liquid is boiled for 5 minutes, after which the vegetable-mushroom mixture is poured into it to the edges of the jar. The container is hermetically sealed with a lid and put away for storage.

Polish recipe for marinating white mushrooms

Harvesting mushrooms in Poland differs significantly from traditional methods. 3 kg of white mushrooms are soaked in 3 liters of water for 2 days. After that, the liquid is drained and the fruiting bodies are wiped with a paper towel.

To pickle mushrooms, you need to make a brine, which consists of:

• 2 L of water;
• 4 tbsp. l. white sugar;
• 75 g salt;
• 30 cloves of garlic;
• 2 bay leaves;
• 20 ml of vinegar essence;
• Xnumx buds clove;
• 10 currant leaves.

First you need to prepare the brine. Salt, sugar, vinegar and spices are added to the water. As soon as the liquid boils, white milk mushrooms are added to it and boiled for 15-20 minutes.

Polish classic – marinate mushrooms with lots of garlic

The bottom of the jars is covered with currant leaves. In each spread a few cloves of garlic and a bay leaf. After that, boiled white milk mushrooms are laid out in them along with brine. The containers are tightly corked with nylon lids and cleaned in a cool room.

Preservation of white milk mushrooms with cherry and currant leaves

Marinating mushrooms with the addition of cherry leaves is a great way to make the taste of the finished snack more noble. They add a slight astringency and piquancy to white milk mushrooms.

To pickle them in this way, you must:

• 2 kg of white milk mushrooms;
• 10 cherry leaves;
• 10 currant leaves;
• 80 ml of vinegar;
• 3 st. l. white granulated sugar;
• 1 Art. l salts;
• 5 g citric acid.

Leaves of fruit trees improve the taste of the finished product

Mushrooms are laid out in jars mixed with leaves of fruit trees. In a deep saucepan, mix 1 liter of water, sugar, vinegar and salt. In order for the mushrooms to retain the white color of the pulp, citric acid is added to the brine. The mixture is brought to a boil and poured over the mushrooms. Banks are tightly closed, cleaned for storage.

Pickled white mushrooms in tomato sauce with apples

One of the most original recipes for harvesting mushrooms is the use of tomato paste in brine. It is best to marinate with this method young white milk mushrooms. They are light and very crispy. The dish will require 3 kg of mushrooms and 1 kg of fresh apples. The fruits are mixed with white milk mushrooms and laid out in sterilized jars.

Pickle milk mushrooms in tomato paste – a simple solution for a delicious snack

To pickle white milk mushrooms, you need to prepare a brine. To do this, 2 g of sugar, 50 g of salt and 25 ml of table vinegar are added to 150 liters of water. The resulting mixture is boiled for 5 minutes and jars with apples and mushrooms are poured into it. The containers are hermetically sealed and cleaned in a cold dark place.

How to pickle white mushrooms without sterilization

The addition of a large amount of natural preservatives allows you not to worry about the safety of the finished product. To pickle white milk mushrooms without sterilization, you just need to increase the percentage of vinegar in the brine. This method allows you not even to steam the used cans.

On average, for 1 liter of water you will need:

• 150 ml of vinegar;
• 30 grams of sugar;
• 1 Art. l salts;
• 2 bay leaf.
• 5 peppercorns.

A large amount of vinegar allows you to marinate the product without additional sterilization

All ingredients are mixed in an enamel pan. The liquid is brought to a boil and boiled for about 5 minutes. Pre-treated white milk mushrooms are laid out in jars and poured with hot marinade. The containers are closed with lids and put away for storage. White milk mushrooms are pickled for about a month, after which they can be eaten.

Storage Rules

Pickled white milk mushrooms boast excellent shelf life. This is due to the large number of preservatives that make up the brine. Sugar, salt and vinegar allow you to keep the finished snack for quite a long time. Under the storage conditions, pickled mushrooms can withstand up to 1-2 years.

You can achieve such deadlines only by choosing the right room. The air temperature in it should not exceed 8-10 degrees. It is also important to avoid direct sunlight on cans with preservation. A cellar in a summer cottage or a small basement in a private house is best suited for these purposes.

Conclusion

Recipes for pickled white mushrooms for the winter allow housewives to prepare a great appetizer without much hassle. The product prepared in this way can be stored for quite a long time under the right conditions.