Recipes for pickled white mushrooms (with photo)

Home preservation, prepared with love on abundant summer and autumn days, allows you to diversify the family’s diet in winter. Pickled white milk mushrooms are a favorite crispy snack for hot second courses.

Can be used as an independent dish. White milk mushrooms, hot or cold pickled for the winter, are perfectly stored and do not pose a threat to human health. On this page you can find a suitable recipe for pickled white mushrooms using a variety of brine ingredients and additives. See the recipes for pickled white mushrooms for the winter in the photo, read the instructions for their preparation and try to preserve at home.

Recipes for marinating white milk mushrooms for the winter

[ »wp-content/plugins/include-me/goog-left.php»]Pinning is based on the preservative action of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures. Further, various recipes for marinating white milk mushrooms for the winter are offered, among which you can find a suitable way to preserve forest gifts.

The amount of marinade in mushrooms should be 18-20% of the total volume. To do this, 1 cup of marinade is taken for 1 kg of fresh mushrooms. For pickling, mushrooms need to be sorted out, sorted by type and size, cut off the legs, remove the skin from the oil, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars – 25 minutes, liter jars – 30 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

For 10 kg of fresh mushrooms – 1,5 liters of water, 400 g of table salt, 3 g of citric or tartaric acid, bay leaf, cinnamon, cloves, allspice and other spices, 100 ml of food vinegar essence.

How to pickle white milk mushrooms in a hot way

Before marinating white milk mushrooms in a hot way, pre-boil the mushrooms and dip them into the boiling marinade ready. With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared in the first way in terms of the strength of the mushroom smell and taste. The salt is stirred until completely dissolved, the solution is brought to a boil and the prepared mushrooms are loaded into the boiler. The mushrooms are boiled at a low boil and stirring, while removing the resulting foam. When cooking white mushrooms, citric acid (3 g per 10 kg of mushrooms) is added to give them a beautiful golden hue. The settling of mushrooms to the bottom and the transparency of the brine are signs of their readiness.

You need to know how to properly pickle white milk mushrooms, for example, to get delicious mushrooms, 3% acetic acid, diluted 5-80 times, and spices are added to the brine 2-3 minutes before the end of cooking. The marinade should cover the mushrooms. If the room is dry and the jars are not closed tightly enough, during the winter it is sometimes necessary to add marinade or water. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing utensils. To protect against mold, mushrooms are poured with boiled oil from above. Instead of acetic acid, citric acid can be used, but its effect on mushroom storage is much weaker.

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Recipes for pickled white mushrooms for the winter in a jar

A variety of recipes for preparing white pickled mushrooms for the winter allow you to use hot and cold methods of pouring.

You can cook pickled white mushrooms for the winter in a jar, this will require 1 kg of white mushrooms.

To fill:

• 400 ml of water
• 1 h. Spoon of salt
• 6 peas black pepper
• 3 pcs. bay leaf
• cinnamon, cloves
• star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

Recipe for pickled white mushrooms for the winter with a classic layout of ingredients:

• 1 kg of white mushrooms
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas allspice
• 1 bay leaf
• Carnation
• 2 g citric acid

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, citric acid. Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens. Boil mushroom caps in a boiling marinade for 8–10 minutes, mushrooms for 25–30 minutes, and mushroom legs for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

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Is it possible to pickle white mushrooms?

Many housewives are wondering if it is possible to pickle white mushrooms at home and get an excellent snack option at the same time. Yes, you can. To prepare it is worth taking:   

• Prepared mushrooms – 10 kg
• salt – 500 g.

Marinade filling:

• vinegar essence 80% – 30 g
• bay leaf – 10 leaves
• allspice – 20 peas
• cloves – 15 buds
• water – 2 liters

Milk mushrooms are blanched for 2-3 minutes, then kept in cold water until cool. After that, the mushrooms are placed in a barrel in layers with the addition of spices and salt. Water is not added, as the mushrooms themselves give a brine. After such preliminary salting, the mushrooms are washed in cold water and poured with marinade filling.

How to cook pickled white milk mushrooms?

Before you cook pickled white milk mushrooms at home, you need to take the following components:

• Boiled mushrooms – 5 kg
• Onion – 7-8 pcs.
• Table vinegar – 1 l
• Water – 1,5 L
• Sweet peppercorns – 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon – 0,5 teaspoon
• Salt and sugar – 10 teaspoons each

[ »»]Peel the mushrooms, wash and boil in lightly salted water until tender, then squeeze the mushrooms under load. Peel the onion and chop very finely.

Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Put the mushrooms into the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms with the brine and bring to a boil. Transfer the hot mushrooms to a marinating bowl and pour over them with the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cold place. If mold appears on the surface, it must be collected and discarded, and moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean dish, filling the mushrooms with hot marinade. Put in a cold place.

To protect against mold, a layer of boiled vegetable oil can be carefully poured over the marinade.

Recipe for marinating white Georgians for the winter

There are various recipes for pickling white milk mushrooms for the winter, but the following method breaks all records of popularity due to its unusual taste. To cook white milk mushrooms sterilized in sweet-sour filling, you will need to take the following products.

Filling (for 1 kg of mushrooms):

• water – 350 ml
• 8% vinegar – 150 ml
• salt – South C / 2 tbsp. spoons)
• sugar – 30 g (1,5 tablespoons)
• Spices and additives (for a liter jar)
• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3 – 4 black peppercorns
• Onions, horseradish, carrots to taste

Mushrooms are sterilized no later than 24 hours after collection. Mushrooms that should be cleaned while still in the forest are washed at home several times in cold water. Small mushrooms are left whole, only the legs are cut, and large ones are cut into 2 or 4 parts. Cooked mushrooms are boiled for 5-7 minutes (depending on their hardness) in boiling salted and acidified water (1 g of salt and 20 teaspoon of citric acid or 1% vinegar for 8 liter of water to make the mushrooms turn white), then they are immersed in cold water, cooled and after drying they are laid out in clean jars. Mushrooms are shifted with spices and additives and poured with hot filling (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the vinegar is not boiled so that the vinegar does not evaporate) so that all the mushrooms are completely flooded. Banks are immediately closed, placed in a sterilization tank with hot water and sterilized. Sterilization is carried out at a temperature of 95 °C: jars of 0,7-1 l – 40 minutes, jars of 0,5 l – 30 minutes.

After sterilization, the jars are immediately cooled.

How to pickle porcini mushrooms at home

Before marinating porcini mushrooms with vegetables, you need to prepare the following products:

• Mushrooms – 10 kg
• cucumbers – 10 kg
• tomatoes (small) – 10 kg
• cauliflower – 5 kg
• beans – 3 kg
• peas – 3 kg
• carrots – 3 kg
• 9% vinegar – 10 l
• salt – 400 g
• black pepper – 100 g
• nutmeg – 30 g
• cloves – 100 g
• sugar – 150 g

Before pickling white milk mushrooms at home, bring water to a boil, dissolve salt, sugar, add vinegar, pepper, nutmeg, cloves and immediately remove from heat. Peel the mushrooms, rinse in running cold water. Rinse cucumbers and tomatoes thoroughly. Divide the cauliflower into small pieces, dip in boiling salted water and cook for 10 minutes, then immediately cool in cold water. Boil carrots, beans, peas in salted water until tender and drain. Lay the prepared chilled products in layers in jars, pour over the previously prepared hot marinade and store in a cold place. For long-term storage, sterilize the jars for 60 minutes at 100 °C, roll up the lids and store in a cool place.