Recipes for pickling milk mushrooms for the winter at home (with photo)

Simple ways of preserving food allow you to harvest vegetables and berries, herbs and mushrooms. There are many options for how to pickle milk mushrooms for the winter, but not all of them meet the requirements for safety and organoleptic value. Do not take risks and experiment. This page tells about how to pickle mushrooms for the winter and at the same time protect yourself and your loved ones from the risk of infectious diseases. All the recipes presented on how to pickle milk mushrooms for the winter have been tested and studied. They meet all safety requirements. This pickling of milk mushrooms at home allows you to prepare a truly tasty and nutritious product for the winter.

Look at the recipes for pickling milk mushrooms for the winter in the photo, which richly illustrated the article, and select the appropriate harvesting options.

How to quickly pickle milk mushrooms for the winter

[ »»] For marinade for 1 kg of fresh milk mushrooms, 1 tbsp is taken. a spoonful of salt and 200 g of a 6% solution of edible acetic acid.

Before quickly marinating milk mushrooms for the winter, the marinade is poured into an enameled pan, put on fire, brought to a boil and prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When foam stops forming in the boiling marinade, spices are added to the pan: for 1 kg of fresh mushrooms – 1 teaspoon of granulated sugar, 5 peas of allspice, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0,5 g of citric acid to preserve the natural color of the mushrooms.

At the end of cooking, the mushrooms must be removed from the heat and quickly cooled together with the marinade, covering the pan with gauze or a clean rag. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked. Banks are closed with plastic lids or parchment and stored in a cold place.

How to pickle cruciferous vegetables for the winter in jars

Before pickling milk mushrooms for the winter in jars, boil the mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown back on a sieve, cooled, laid out in jars and poured with a cold marinade prepared in advance.

For marinade for 1 kg of fresh mushrooms, take 0,4 liters of water, 1 teaspoon of salt, 6 peas of allspice, 3 pcs each. bay leaf, cloves, cinnamon, a little star anise and citric acid. The mixture should be boiled in an enamel saucepan for 20-30 minutes over low heat. When the marinade cools down a bit, add 8% vinegar there – about 70 g per 1 kg of fresh mushrooms. Banks are closed with lids and stored in a cold place.

Pickled milk mushrooms are stored at a temperature of about 8 ° C. They can be used for food 25-30 days after pickling.

If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

How to properly marinate cruciferous vegetables for the winter

The secret of how to properly pickle milk mushrooms for the winter lies in the right ingredients. Would need:

• Water – 120 ml
• Table vinegar 6% – 1 cup
• Mushrooms – 2 kg
• Cinnamon – 1 piece
• Cloves – 3 buds
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Sugar u2d sand – XNUMX teaspoons
• Citric acid on the tip of a knife
• Salt – 60 g

Another recipe for winter storage.

For 5 kg of mushrooms 150 g of salt, spices to taste, 2 liters of water, 30 ml of an 80% solution of vinegar essence, 15 pcs. bay leaf, 30 peas of allspice, cloves to taste.

First, mushrooms need to be salted. To do this, wash the mushrooms, place in an enamel bowl with boiling water and blanch for 2-3 minutes. Then discard the mushrooms in a colander and put them in cold water for a few minutes, then place them in a well-washed wooden barrel, sprinkled with salt and spices. Leave for a while so that the mushrooms give juice. After that, rinse the mushrooms, pour the marinade, close the lid tightly and put in a cool room.

An easy recipe for marinating milk mushrooms for the winter.

For 3 kg of mushrooms 2 liters of water, 20 ml of an 80% solution of vinegar essence, 100 g of salt, 20 pcs. bay leaf, 30 peas of allspice.

Rinse the mushrooms, place in an enamel pan with boiling salted water for 20 minutes, then discard in a colander and place again in an enamel pan.

Pour the mushrooms with the prepared marinade and cook for 30 minutes, then remove with a slotted spoon, cool and place in sterilized jars, close with lids.

Another recipe for “Mushrooms for the winter”

For 1 kg of white mushrooms, 1,5 liters of water, 10 ml of vinegar essence and 100 g of salt.

For the marinade:

• 1 liter of water, 200 g of salt,
• 30 ml of 80% vinegar essence solution,
• 1 g citric acid
• 5 pcs. bay leaf,
• cinnamon to taste
• 10 peas of allspice, cloves to taste.

Wash the mushrooms under running water, peel, boil a little in salted boiling water or simply pour boiling water over 2-3 times, then place in an enamel pan, pour in water and 10 g of an 80% solution of vinegar essence, salt and cook for 30 minutes . Prepare marinade (add spices when water boils).

Put the mushrooms in jars and pour over the marinade, close the lids, put in a cool place.

How to pickle dry milk mushrooms for the winter

• 1 kg of dry mushrooms;
• 20 cloves of garlic;
• 2 tablespoons of salt;
• one and a half tablespoons of granulated sugar;
• 5 peas of allspice;
• 9% vinegar one and a half teaspoons;
• a pair of currant and cherry leaves;
• 5 bay leaves;
• 5-6 dried clove buds.

Before marinating dry milk mushrooms for the winter, prepare a brine: for this, spices are poured into the water, except for vinegar, garlic, cherry and currant leaves. Soaked and boiled mushrooms are boiled in the marinade for fifteen minutes. Glass jars are sterilized in advance, garlic and fruit leaves, vinegar are placed on the bottom, hot mushrooms are laid out, and everything is poured with brine. After rolling with a metal lid, leave it under the covers until it cools completely. If the mushrooms are not intended to be stored until winter, then the lid can not be rolled up. Close with a polyethylene lid, put in the refrigerator and – at any time you can enjoy this delicacy. To prevent mold, the top of the mushrooms is sprinkled with dry mustard or covered with a leaf of horseradish.[ »]

How to pickle milk mushrooms for the winter in a hot way

Ingredients:

• 10 kg weight,
• 20 ml of 70% vinegar essence,
• 60 ml of 70% vinegar essence,
• 3 g citric acid, 20 bay leaves,
• 2 g cinnamon, 30 allspice peas,
• 8 cloves,
• 600 g salt.

An easy way to pickle milk mushrooms for the winter in a hot way with blanching mushrooms:

Wash the mushrooms, peel, blanch for 3 minutes in salted (30 g) water, put in an enamel pan. Pour water (3 l), add vinegar essence, salt (170 g) and cook for 10-15 minutes. To prepare the marinade, bring 2 liters of water to a boil, add bay leaf, citric acid, cinnamon, peppercorns, cloves, boil for 5 minutes. Transfer the mushrooms to jars, pour over hot marinade, close with plastic lids, store in a cool place.

How to marinate cruciferous vegetables deliciously for the winter: a recipe

Ingredients:

• 10 kg weight,
• 5 teaspoons dill seeds
• 30 ml of 70% vinegar essence,
• 10 bay leaves,
• 30 peas of allspice,
• 2 carnation buttons,
• 200 g salt.

The recipe for how to marinate milk mushrooms deliciously for the winter includes several steps:

Wash the mushrooms, peel, blanch for 5 minutes, put in a colander, cool, put in jars, sprinkle with salt, leave for 24 hours.

To prepare the marinade, bring 2 liters of water to a boil, add vinegar essence, bay leaf, cloves, dill seeds and peppercorns, boil for 4-5 minutes. Squeeze the mushrooms, transfer to sterilized jars, pour boiling marinade. Close the jars with plastic lids and store in a cool place.

Recipe for marinating milk mushrooms in jars for the winter

Ingredients:

• 1 kg weight,
• 5 bay leaves,
• 3 cloves of garlic,
• 15 g dill seeds,
• 5-6 black peppercorns
• 60 g salt.

The very recipe for marinating mushrooms in jars for the winter involves preparation and salting itself.

Wash the mushrooms, peel, pour cold water, leave for 4 hours, dip in boiling salted (10 g) water for 5 minutes, cool. Peel the garlic, wash.

Put garlic and peppercorns at the bottom of the jar, then put the mushrooms, sprinkling each layer with the remaining salt and dill seeds.

Cover the jar with gauze and a circle with a load, leave for 7-8 days, then close with a plastic lid and put in a cool place.

Marinating milk mushrooms for the winter in glass jars

[ »wp-content/plugins/include-me/goog-left.php»]Ingredients for pickling milk mushrooms for the winter in glass jars are the following products:

• 1 kg weight,
• 4 bulbs
• 5 blackcurrant leaves,
• 10 g dill seeds,
• 6 black peppercorns,
• 70 g salt.

Method of preparation:

Peel the onion, wash and cut into rings. Wash currant leaves.

Wash the mushrooms, peel, pour cold water, leave for 1 hour, put in an enamel pan, pour 2 liters of water, add 20 g of salt, cook for 10 minutes, stirring and removing the foam.

Drain in a colander, cool and put in a jar, sprinkling each layer with the remaining salt, pepper, dill seeds and onions. Arrange blackcurrant leaves on top. Cover the jar with gauze and a circle with a load, leave for 3 days in a warm, dry room.

Then close the jar with a plastic lid and put in a cool place.

Recipe for marinating mushrooms for the winter

This recipe for marinating mushrooms for the winter is designed for 5 kg of raw materials (mushrooms).

• 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, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under the 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.

Marinating mushroom mushrooms for the winter in jars

• Young milk mushrooms – 5 kg
• Vegetable oil – 0,6 l
• Table vinegar – 2,5 cups
• Ground black pepper – 3-4 teaspoons
• Bay leaf – 5-6 pcs.
• Salt – to taste

To pickle mushrooms in jars for the winter, they need to be cleaned, rinsed thoroughly and dried in the air. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, evenly pour them with the oil in which they were cooked, add salt to taste, pour in the vinegar, put the spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the oil layer is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

Another recipe for marinating mushrooms in jars for the winter.

• Milk mushrooms – 10 kg
• Table vinegar – 0,5 l
• Sugars – 100 g
• Water – 1,5 L
• Salt – 500 g
• Tarragon greens
• Bay leaf – 7-8 pcs.
• Allspice – 10-15 peas
• Cinnamon – 1 teaspoon
• Carnation – 6 buds

Peel the mushrooms, wipe with a clean wet cloth and put in a marinating dish. Prepare the marinade: boil water, add salt, sugar and spices to taste, mix, bring to a boil, add vinegar to the boiling brine and bring to a boil again. Pour mushrooms with hot marinade, stand for a day at room temperature, and then take it out to the cold.[ “wp-content/plugins/include-me/ya1-h2.php”]

Marinating dry milk mushrooms for the winter

• Milk mushrooms (dry) – 5 kg
• Water – 2 glass
• Table vinegar – 0,7 cups
• Salt and sugar – 3 tablespoons each
• Citric acid – 0,25 teaspoon
• Allspice – 20 peas
• Bay leaf – 10 pcs.
• Carnation – 7 buds

Pickling dry milk mushrooms for the winter is in no way inferior in its simplicity to the recipes described above. Pour salt and sugar into boiling water, put spices and prepared, boiled milk mushrooms, cook for 15 minutes at a low boil, then add vinegar and boil for another 7-8 minutes. Remove the mushrooms from the heat and leave for 12 hours at room temperature. Then cover the dishes with mushrooms and store in a cold place.

More ways to pickle milk mushrooms at home for the winter

Next, we will talk about other ways to pickle milk mushrooms for the winter. Other options for harvesting mushrooms at home will help you make the right choice. It is also an opportunity to diversify the diet.

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.

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. After sterilization, the jars are quickly rolled up and cooled.

Another recipe.

• For 1 liter of water – 5 teaspoons of 80% vinegar essence or 1 faceted glass of 8% vinegar,
• 3 st. spoons of sugar,
• 5 teaspoons of salt
• 5 laurel leaves,
• 10 peas of allspice,
• 5 cloves,
• 3 pieces of cinnamon.

Arrange the boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer of vegetable oil about 0,8 – 1 cm high over the marinade, close the jars with parchment paper, tie and store in the refrigerator.

Pickled mushrooms.

For 1 kg of fresh mushrooms – 1 teaspoon of granulated sugar, 5 peas of allspice, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0,5 g of citric acid to preserve the natural color of the mushrooms.

For marinade for 1 kg of fresh mushrooms, 1 tablespoon of salt and 200 g of a 6% solution of edible acetic acid are taken.

Pour the marinade into an enameled pan, put on fire, bring to a boil and lower the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms must be removed from the heat and quickly cooled together with the marinade, covering the pan with gauze or a clean rag. Then put the mushrooms in glass jars and pour the marinade in which they were cooked.

Close the jars with plastic lids or glassine and store in a cold place.

Marinated milk mushrooms with lavrushka.

• For 1 kg of mushrooms – 100 g of water,
• 100-125 g of vinegar.
• 1,5 tbsp. tablespoons of salt
• 0.5 st. spoons of sugar,
• 2 laurel leaves,
• 3-4 peas, peppers,
• 2 pcs. carnations.

Rinse the mushrooms thoroughly and repeatedly with cold water, and then place on a sieve to drain the water.

Pour water, vinegar into the dishes, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices.

Cooking mushrooms continues after boiling for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually ready-made mushrooms sink to the bottom, and the liquid becomes clearer.

After cooking, cool the mushrooms and put them in well-washed glass jars, close them with parchment paper, tie and store in a cool place.

Watch how to pickle milk mushrooms for the winter in the video, which shows the process of preparing and preparing the preservation itself.