Pickled dry milk mushrooms (white pickles) for the winter: cold, hot pickling recipes

White mushrooms are considered one of the most delicious types of edible mushrooms. Therefore, they are often used for harvesting for the winter. Marinating dry milk mushrooms is easy if you use simple step-by-step recipes. This option is perfect for lovers of mushroom snacks.

How to pickle white pickles

Dry mushrooms are prepared in different ways. To marinate fruit bodies deliciously, they must first be prepared.

First of all, you should make sure that dry loads are suitable for consumption. It is not recommended to pickle damaged or old specimens.

In podgruzdki growing in natural conditions, insects can start. This also happens if, after collection, they are kept in a humid place. It is possible that they are damp and spoiled. Before pickling dry white pickles, you should pay attention to their smell. It will be unpleasant if the mushrooms become unfit for consumption.

Having chosen suitable specimens, they should be soaked in water. Dry mushrooms can be very bitter. Therefore, they are washed with running water, then filled with liquid for 10-12 hours. Milk is used for soaking, as it removes bitterness and makes the fruiting bodies soft.

The classic recipe for marinating dry mushrooms

Pre-soaked mushrooms must be boiled in water. The resulting foam is removed with a slotted spoon. You can marinate the pickles when they sink to the bottom of the container. Mushrooms need to be thrown into a colander, allowed to drain, and at this time prepare a spicy filling.

For 1 kg of loads you will need:

• horseradish root – 2 small pieces;
• allspice – 4-5 peas;
• bay leaf – 2 pieces;
• water – 1,5 glass;
• wine vinegar (6%) – 0,5 cups;
• salt – 1 tsp.

Mushrooms must be pre-soaked for 3 days

Cooking process:

1. Water is heated in a saucepan.
2. Before boiling, vinegar is poured into it and the rest of the ingredients are added.
3. Mushrooms should be transferred to a glass container and pour the marinade, leaving 1,5 cm to the neck.

The final stage is the sterilization of the jars. They are placed in boiling water for 40 minutes, after which they are rolled up.

Hot pickling of dry mushrooms

For cooking, pre-soaked fruit bodies are used. The hot method involves boiling them in a spicy marinade.

Ingredients:

• soaked dry milk mushrooms – 3,5 kg;
• sugar – 2,5 st. l .;
• salt – 1,5 Art. l .;
• vinegar – 100 ml;
• carnation – 5 buds;
• bay leaf – 5 pieces;
• black and allspice – 5-6 peas each.

The hot method involves boiling mushrooms in a marinade

Stages of preparation:

1. Pour into a saucepan, heat up.
2. Add salt, sugar and spices.
3. When the liquid boils, add vinegar.
4. Dip the soaked milk mushrooms into the boiling marinade.
5. Boil the fruiting bodies for 15 minutes over low heat.
6. Transfer the mushrooms to jars, pour over the marinade and close the lids.

The workpiece is left at room temperature until completely cooled. Then they can be taken out to a cool place.

How to pickle dry milk mushrooms for the winter in a cold way

This mushroom recipe is very simple. They do not need to be dipped in a boiling marinade. However, fruiting bodies must first be boiled in salted water for 8-10 minutes. After that, they can be pickled in a cold way.

Required:

• boiled white milk mushrooms – 2,5 kg;
• sugar – 5. tsp;
• salt – 3 tsp;
• water – 4 glass;
• bay leaf – 3 pieces;
• carnation – 3 inflorescences;
• garlic – 3 teeth;
• vinegar – 5 st. l .;
• black pepper – 10-12 peas;
• dill;
• vegetable oil – 5 Art. l

It is better to store blanks in the basement

Boiled mushrooms are left to drain. At this time, you need to make a spicy marinade.

Stages of preparation:

1. Pour water into an enamel container.
2. Add salt, sugar, oil and vinegar.
3. Squeeze the garlic into the liquid using a press.
4. Boil the marinade, add vinegar, pepper, cloves and bay leaf.

The marinade is boiled for 5-7 minutes, then removed from the stove and allowed to cool. At this time, the container is filled with boiled milk mushrooms. When the marinade becomes warm, fruit bodies are poured over it and rolled up with iron lids. The blanks must be allowed to cool, and then taken to a place of permanent storage.

How to pickle white pickles with cinnamon

This spice is the perfect complement to a mushroom appetizer. Cinnamon goes well with milk mushrooms, giving a sweetish taste and pleasant aroma.

Ingredients:

• soaked dry loads – 2 kg;
• cinnamon – 2 sticks;
• acetic acid (70%) – 1 tsp;
• salt – 1 Art. l .;
• sugar – 1 st. l .;
• black pepper – 8-10 peas;
• cumin seeds – 1 tsp;
• bay leaf – 2 pieces.

Cinnamon adds a sweet taste

Soaked dry podgruzdki need to boil. They are placed in boiling salted water for 10 minutes, after which they are thrown into a colander.

Preparing the marinade:

1. Heat water on the stove.
2. Add all spices (except cinnamon).
3. Boil.
4. Cook for 5 minutes.
5. Add cinnamon, acetic acid.
6. Cook for another 5-7 minutes.

Boiled mushrooms are placed in jars. The remaining space is filled with hot filling with cinnamon. Each container is closed with an iron or screw cap and left to cool.

How to pickle dry mushrooms with garlic

This recipe will appeal to lovers of spicy mushroom snacks. Before cooking milk mushrooms, they are soaked overnight in water.

The following components will be required:

• dry milk mushrooms – 1 kg;
• garlic – 4-5 teeth;
• allspice and black pepper – 12-15 peas;
• bay leaf – 3-4 pieces;
• water – 1 l;
• salt – 1 tsp;
• vinegar – 100 ml.

Method of preparation:

1. Boil dry milk mushrooms for 10 minutes, wash with water and let drain.
2. Heat water, add salt, pepper and bay leaf.
3. Transfer fruit bodies to a deep container, add chopped garlic, mix.
4. Pour in marinade and vinegar.
5. Stir the mixture, transfer to jars and close.

Mushrooms can be consumed after 10 days

The fruiting bodies will be ready to eat in 2 weeks. Therefore, they do not have to be preserved by closing with iron lids.

Another delicious recipe for pickled mushrooms with garlic:

White pickles marinated in tomato

Such mushrooms can be consumed as an independent snack. It is also used for seasoning first courses.

Necessary ingredients:

• dry loads – 1,5 kg;
• tomato paste – 350 g;
• Garlic – 3 cloves;
• water – 0,5 l;
• bay leaf – 2 pieces;
• vinegar – 2 st. l .;
• salt and pepper – to taste.

Milk mushrooms go well with boiled rice, potatoes or spaghetti.

Stages of preparation:

1. Fry the soaked podgruzdki in vegetable oil so that the liquid evaporates.
2. Dilute tomato paste with water, mix thoroughly.
3. Add salt, pepper, garlic and bay leaf.
4. Pour mushrooms with tomato marinade, stew.
5. Add vinegar.

The stewed mixture is placed in jars. They need to be sterilized in boiling water for 30 minutes and closed with iron lids.

Crispy pickled dry milk mushrooms for the winter

It is very difficult to keep mushrooms firm and elastic during heat treatment. To do this, they need to be boiled for 5-7 minutes, then rinsed with cold water. If the fruiting bodies are soaked for longer than a day, then it will not be possible to preserve their crunch. Therefore, only fresh fruiting bodies should be prepared.

Ingredients:

• soaked white milk mushrooms – 1 kg;
• water – 0,5 l;
• bay leaf – 3-4 pieces;
• a mixture of peppers – 15 peas;
• vinegar – 100 ml;
• vegetable oil – 2 tbsp. l .;
• salt – 2 tsp;
• carnation – 3-5 inflorescences.

This piece is perfect for a holiday table.

Marinade preparation steps:

1. To prepare the marinade, you need to heat the water, add spices.
2. When the liquid boils, pour in the vinegar.
3. Fruit bodies in a jar are filled with hot marinade, leaving 2 cm from the edge.
4. From above you need to add vegetable oil and close the container.

Storage Rules

The shelf life of the blank depends on the concentration of vinegar. This is the main preservative responsible for the preservation of pickled mushrooms. Milk mushrooms cooked in a hot way are stored longer. During heat treatment, all microorganisms die. Cold-pickled pickles must be sterilized.

The blanks must be kept at a temperature not higher than 15 degrees. Then their shelf life can be 1,5-2 years. It is best to keep the blanks in the basement or a place protected from sunlight.

Conclusion

You can pickle dry milk mushrooms using different recipes and methods. This preparation is easy to prepare. To make a delicious snack for the winter, you need a minimum set of ingredients. Compliance with the rules of conservation will ensure long-term storage of pickled mushrooms.