How to pickle porcini mushrooms. Recipes for canning milk mushrooms at home

Harvesting mushrooms always turns out delicious and is in great demand on the festive and everyday table, especially in the cold season. But you won’t surprise anyone with salted mushrooms, they have become boring. How to impress guests and household? There is an exit! Pickled is also delicious, rare and easy to prepare. Those who do not want to pickle mushrooms in the old fashioned way should learn how to pickle milk mushrooms for the winter different ways. Even a novice master of pans and pans will cope with this matter.

Harvesting mushrooms always turns out delicious and is in great demand.

This is classic way on which you can pickle milk mushrooms. Such an appetizer turns out to be simple, but very tasty and retains its properties throughout the winter when stored in a cool place. The blank according to this recipe is ready for use 7 days after pickling, not earlier.

Products:

• 4 kg of mushrooms;
• 100 gr. non-iodized salt;
• 8 pcs. laurel;
• 7 pcs. allspice;
• 10 carnation inflorescences;
• 40 ml 70% vinegar essence.

pickling process:

1. My milk mushrooms, clean, soak in 2 liters of water with 20 gr. salt.
2. Cut the prepared mushrooms, if they are large, put in a saucepan, fill with water. After boiling, cook for 20 minutes. removing foam.
3. We throw the boiled raw materials into a colander, rinse with clean water.
4. We make a marinade. For 2 liters of liquid we take the remaining salt (80 gr.), Add spices and laurel, bring to a boil.
5. We lower the milk mushrooms into boiling water for a quarter of an hour.
6. Then add acetic acid, mix, turn off the fire.
7. Put the mushrooms in clean sterilized jars, fill with marinade to the top. Roll up the lid.
8. We wrap the workpiece warmly.

After complete cooling, we remove for storage.

Pickled milk mushrooms (video)

Marinated mushrooms with cinnamon

Unusual and tasty way preparations of mushrooms for the winter with cinnamon. The appetizer is very flavorful.

Products:

• 2 kg of mushrooms;
• 40 gr. salt;
• 10 pieces. allspice;
• 6 bay leaves;
• 1 cinnamon stick;
• 40 ml 9% acetic acid;
• 6 gr. citric acid.

An unusual and tasty way to harvest milk mushrooms for the winter with cinnamon

pickling process:

1. We prepare raw materials. We wash, clean, sort, cut into pieces.
2. Prepared mushrooms for a quarter of an hour after boiling, boil in salt water. Be sure to remove the resulting foam. We send it to a colander, wait until the water drains.
3. We wait for 2 liters of water until it boils, add laurel, pepper, cinnamon stick and vinegar.
4. Add mushrooms to the marinade, boil for 20 minutes.
5. We catch a cinnamon stick with a slotted spoon, put it on the bottom of the jar, put the milk mushrooms on top, lightly crush with a spoon. Add citric acid, pour marinade.
6. We put the jar with the workpiece covered with a lid in a pot of water, sterilize for 30 minutes. We clog.

After complete cooling, remove in the cold.

Mushroom salad at home for the winter

If you are not interested in simple canning of milk mushrooms, we bring to your attention step by step recipe salad preparation. It is served as an independent snack.

Products:

• 1.5 kg tomato;
• 1.5 kg of onion;
• 3 kg of mushrooms;
• 70 gr. salt;
• 150 ml vegetable oil;
• 35 ml 70% acetic acid.

Salad is served as an appetizer

pickling process:

1. We traditionally prepare mushrooms: wash, clean, soak. Large cut into medium pieces.
2. Bring 3 liters of water to a boil, put salt, throw mushrooms. Cook until the mushrooms sink to the bottom, while removing the foam.
3. Throw the finished mushrooms into a colander.
4. Blanch the tomatoes, remove the skin from them. We cut big.
5. We clean the onion, cut thinly into half rings.
6. Pour oil into a deep frying pan, put mushrooms, salt to taste, fry for 10 minutes, put in a saucepan.
7. In the same pan, we pass the onion until golden brown, send it to the milk mushrooms.
8. Next, fry the tomatoes, they should soften well, transfer them to the pan.
9. Add acetic acid to the future salad in the pan, mix, simmer over low heat, stirring for 30 minutes.
10. We sterilize clean jars, put the salad in them, roll up the lids.

When the workpiece has cooled, remove to be stored in the cold.

Carrot salad with mushrooms for the winter

Another way to unusually harvest mushrooms at home. This salad is served as an independent dish. Looks very appetizing, just like the picture.

Products:

• 2 kg of mushrooms;
• 1.5 kg of tomatoes;
• 1.5 kg of sweet red pepper;
• 1 kg of onion;
• 700 gr. carrots;
• 200 gr. granulated sugar;
• 100 gr. salt;
• 350 ml. sunflower oil;
• 150 ml 9% acetic acid.

pickling process:

1. We clean the milk mushrooms, wash them, cook in salted water for 10 minutes. after they boil. We catch with a slotted spoon in a colander. We wash.
2. Pour mushrooms into a dry frying pan, heat often, stirring until excess moisture evaporates.
3. My tomatoes, cut into medium-sized pieces.
4. We take out the seeds from the pepper, cut off the stem, cut into strips.
5. We clean the onion, chop it in half rings.
6. We clean the carrots, three on a coarse grater, you can grate for carrots in Korean.
7. Pour oil into a large saucepan, heat it, add tomatoes. We simmer for 5 minutes, they should give a lot of juice.
8. Then add the rest of the vegetables and mix well.
9. Add sugar, salt, gently stir, simmer over low heat under the lid for 50-60 minutes. Stir occasionally so as not to burn.
10. 5 minutes before readiness, we try the salad, add salt and sugar if desired. Add acetic acid.

The finished salad is immediately laid out in sterilized dry jars, rolled up. When completely cooled - remove to be stored.

Hot way to pickle milk mushrooms

Mushrooms are harvested both cold and hot. cold way quite time-consuming, so let's consider a hot one.

Products:

• 3 kg of mushrooms;
• salt;
• 2 laurels;
• Dill seeds;
• 5 pieces. allspice.

Mushrooms are harvested both cold and hot

Pickling process:

1. We sort through the mushrooms, clean them from dirt, wash them.
2. Soak in salted water for 6 hours.
3. We cook the soaked milk mushrooms in salt water for a quarter of an hour after boiling. We throw it away in a colander.
4. Mix a handful of dill seeds with salt. Salt is taken at the rate of 5% of the total weight of mushrooms.
5. We put the mushrooms in clean sterilized jars in layers, pour each layer with a dill-salt mixture. Add laurel and pepper.
6. We roll up the banks. We remove in the cold to be stored.

Marinade for mushrooms per 1 liter of water

Mushroom gourmets prefer salted mushrooms, but there are also lovers of pickled ones. To preserve milk mushrooms deliciously, it is important to pay attention to the marinade. After all, it is thanks to him that the appetizer acquires its magical, sometimes with spicy notes, taste and aroma.

Marinades are different: sweet and spicy, salty and sweet, sweet and sour and burning. Any of them is very easy to do, the main thing is to know how.

1. Like sour mushrooms - add more acetic acid or citric acid.
2. For sweetness, put more granulated sugar, cloves or cinnamon. Salty lovers should add more lavrushka and salt.
3. Those who like it spicier should put more chili, red or allspice ground pepper.
4. To give the marinade a magical aroma, currants, cherries, grape leaves, as well as horseradish leaves and dill.

The classic marinade for mushrooms per 1 liter of water is done as follows:

Products:

• 3 laurels;
• 3 carnation flowers;
• 5 pieces. allspice;
• 2 tbsp. l. salt;
• 1 tsp Sahara;
• 80 ml 9% acetic acid;
• 1 gr. cinnamon powder;
• 1 gr. star anise;
• lemon acid on the tip of a knife.

Cooking progress:

1. Put a pot with a liter of water on the stove, add salt and vinegar, bring to a boil.
2. Next add raw mushrooms and cook constantly removing the foam.
3. When the broth is completely cleared of the resulting foam, the remaining spices and spices are thrown into it, boiled until the mushrooms are ready.

How to serve pickled mushrooms

Milk mushrooms, like any pickled mushrooms, are traditionally served with sunflower / olive oil, fresh onions chopped in half rings and herbs.

Mushrooms with mustard sauce

Products:

• pickled mushrooms,
• sunflower oil;
• ground pepper;
• mustard.

Everyone will love this dish.

Cooking:

1. We wash the mushrooms, if necessary, cut into medium pieces.
2. Making a refill:
3. Mix mustard, oil, pepper. We take the number of components to taste.
4. Pour the preparation, mix. We serve.

Milk mushrooms with carrots

Products:

• carrot;
• marinated mushrooms;
• bulb.

Quite unusual in taste.

Cooking:

1. We clean the carrots, wash them, three on a coarse grater.
2. We clean the onion, chop it in half rings.
3. We wash the mushrooms, cut into strips.
4. We mix everything, if desired, salt, pepper, season with oil.

Despite the fact that milk mushrooms are considered only conditionally edible mushrooms, they are widely used in cooking. These mushrooms are most popular in salted form. For winter preparations, mushrooms can be marinated using various methods with the addition of a variety of vegetables and spices. For success, it is enough to prepare milk mushrooms in accordance with all requirements and follow the recipe exactly.

Despite the fact that milk mushrooms are considered only conditionally edible mushrooms, they are widely used in cooking.

There is nothing easier than pickling milk mushrooms in this simple way. The appetizer is surprisingly fragrant due to the addition of spices. It can be served as a separate dish, simply seasoned with butter and sprinkled with onions, and also used as a component of other dishes. It is thanks to mushrooms that the simplest salad will become a real delicacy.

Products:

• 3 kg of mushrooms;
• 12 gr. peppercorns;
• 65 gr. salt;
• 45 ml of vinegar;
• 55 gr. garlic;
• 4 gr. carnations.

Cooking:

1. First of all, you need to pour the mushrooms into a deep container, pour water and rinse, soak for several hours.
2. Cut large ones in half, leave small ones whole.
3. Put the prepared milk mushrooms in a saucepan and pour them with water, cook for 25 minutes.
4. Then the water must be drained, fill the pan with fresh, add salt and cook for another 20 minutes.
5. Arrange the milk mushrooms in jars, fill the container with brine.
6. Put the garlic there and pour in the vinegar.
7. Then seal the jars.

The best recipes for pickled porcini mushrooms

Pickled milk mushrooms (video)

Hot preparation at home

The mushroom recipe is very simple. A minimum of products, and the workpiece is simply delicious. It can be safely served even on an exquisite festive table.

Products:

• 1.5 kg of mushrooms;
• 2.2 liters of water;
• 45 gr. salt;
• 45 gr. Sahara;
• 120 ml of vinegar.

The mushroom recipe is very simple.

Cooking:

1. Be sure to wash the mushrooms and soak for 2 days in plain water.
2. Pour water into the pan, add a little salt and put the prepared mushrooms, cook until they all sink to the bottom.
3. Then throw them in a colander and rinse.
4. Pour water into another saucepan, add salt and sugar, bring to a boil.
5. Put the mushrooms there, cook for 10 minutes.
6. Then add vinegar, cook for another 10 minutes.
7. Arrange the mushrooms in jars and pour the still very hot marinade to the top.

Seal the entire container.

Pickled mushroom salad for the winter

Canning vegetables is a standard procedure that hostesses perform every summer. A variety of blanks until the winter flaunt on the shelves in the pantry. If you also add pickled milk mushrooms to the composition, you will get an even richer, more aromatic snack. It is eaten with pleasure by everyone without exception.

Products:

• 1.6 kg of mushrooms;
• 1.3 kg of tomatoes;
• 1.3 kg of sweet pepper;
• 0.6 kg of lettuce;
• 0.7 kg of carrots;
• 160 gr. Sahara;
• 55 gr. salt;
• 120 ml of vinegar;
• 280 ml of oil.

TOP 5 best pickled butter recipes

Get a rich, flavorful snack.

Cooking:

1. Mushrooms should be washed well and immediately poured with water, soaked for at least 2 days, not forgetting to change the water three times a day.
2. Cut the soaked milk mushrooms into pieces, put in a saucepan with water and boil for 20 minutes.
3. After that, they need to be washed and transferred to a frying pan, fry.
4. Rinse the tomatoes and chop finely.
5. Chop the peeled onion into half rings.
6. Grind carrots on a grater.
7. Remove seeds from sweet pepper and cut into strips.
8. Pour the oil into the pan and put the prepared tomatoes, simmer for 5 minutes.
9. Pour peppers, onions, carrots and mushrooms into the pan.
10. Add sugar and salt to the container, then mix.
11. Simmer on low heat for 45 minutes.
12. 40 minutes after adding vinegar to the composition of all products.

Arrange the salad in jars, quickly cork.

Marinade preparation rules

Marinade is the basis of the workpiece. It directly depends on him how tasty, rich and fragrant the result will be. mushroom snack. An abundance of spices and excessive acid will not benefit the harvest. It is necessary to know the exact proportions and follow them exactly in order for the pickling to be successful.

Products:

• 1 liter of water;
• 45 gr. Sahara;
• 25 gr. salt;
• 45 ml of vinegar;
• 12 gr. peppercorns;
• 12 gr. allspice;
• 7 gr. cloves;
• 4 gr. bay leaf.

Marinade is the basis of the workpiece.

Cooking:

1. Pour clean water into the pan, add all the spices.
2. Pour in sugar and salt.
3. Bring the liquid to a boil and hold for another 2 minutes.
4. Pour in the vinegar and boil for 1 minute.
5. Fill the jars filled with boiled mushrooms with the finished marinade.

Tip: you can cook the marinade with mushrooms. The main condition is to add vinegar literally a minute before readiness.

Recipe with tomatoes

Salted milk mushrooms and tomatoes can be safely called classics. If you cook these products in a marinade, you get a surprisingly rich, unusual snack which you will definitely like and become one of your favorites.

Recipes for tomatoes for the winter: 7 ways for lovers of winter preparations

Products:

• 1.8 kg of mushrooms;
• 1.2 kg of onions;
• 1.3 kg of tomatoes;
• 2.8 liters of water;
• 55 gr. salt;
• 120 ml of oil;
• 25 ml of vinegar essence.

Salted milk mushrooms and tomatoes can be safely called classics.

Cooking:

1. Milk mushrooms need to be soaked, cut into slices and boiled in water with the addition of salt.
2. After that, put it in a colander and dry it.
3. Pour boiling water over the tomatoes, peel and chop very coarsely.
4. Peel the onion, chop into half rings.
5. Put the mushrooms in a saucepan and simmer for 10 minutes, transfer to a saucepan.
6. Fry the onion and also put it in the pan.
7. Fry a little tomatoes, put to the rest of the products.
8. Pour into the pan and vinegar essence, simmer for 30 minutes.

Arrange the finished salad in jars and roll up.

Pickled milk mushrooms with vinegar allow you to retain the nutritional value of this product much longer. Therefore, every self-respecting housewife has several ways to similarly pickle mushrooms.

This page offers various recipes mushrooms marinated with vinegar. Most of them are prepared hot in glass jars. They can be easily stored in the refrigerator in a city apartment until next summer. But you need to follow the safety rules to treat the risk of contracting botulism.

The answer to the question of whether it is possible to pickle milk mushrooms with vinegar is possible only in the affirmative. These are great mushrooms. similar way canning. Pickling is based on the preservative effect 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 or pasteurized in sealed packaging.

Pickled mushrooms: a recipe with vinegar

This recipe for pickled mushrooms with vinegar is basic and can be slightly modified. 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.


For marinade for 1 kg of fresh mushrooms, take:

• 1 tablespoon salt
• 200 g of a 6% solution of food grade acetic acid.

When foam stops forming in the boiling marinade, spices are added 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 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. For 1 kg of fresh mushrooms is taken:

• 1 teaspoon of granulated sugar
• 5 allspice peas
• 2 pcs. cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0.5 g citric acid to preserve the natural color of the mushrooms.

Hot pickled mushrooms with vinegar

In order to cook pickled mushrooms with vinegar in a hot way, 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. Banks are closed with lids and stored in a cold place. To prepare the marinade, for 1 kg fresh mushrooms need:

• 0.4 l water
• 1 teaspoon salt
• 6 allspice peas
• 3 pcs. bay leaf, cloves, cinnamon, a little star anise and citric acid.

The mixture must be boiled for enamel saucepan 20-30 minutes on low heat. When the marinade cools down a bit, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms. Pickled 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.

Recipe for hot pickled mushrooms with vinegar

Boil milk mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water). Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them in a colander to separate the liquid, put them in jars and pour the marinade prepared in advance (for 1 kg of mushrooms, 250–300 g of marinade filling). In order to prepare the marinade according to this recipe for hot-pickled mushrooms with vinegar, mix in an enamel bowl:

• 400 ml water
• 1 teaspoon salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise and 3 g of citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes.

After sterilization, immediately seal the mushrooms and place in a cold place.

Recipe for pickled mushrooms with vinegar for the winter

Components:

• Boiled mushrooms - 5 kg
• Onion - 7-8 pcs.
• Table vinegar - 1 l
• Water - 1.5 l
• Pepper sweet pea– 2 teaspoons
• Bay leaf -8-10 pcs.
• Ground cinnamon - 0.5 teaspoon
• Salt and sugar - 10 teaspoons each

Recipe for pickled mushrooms for the winter with vinegar:

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 marinade: hot water dissolve salt and sugar, 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.

Hello, dear readers of the magazine! Today we have a recipe for pickled mushrooms. In my opinion, these are the most wonderful, beautiful, strong mushrooms, but they do not argue about tastes. Therefore, if I manage to collect or buy milk mushrooms during the season, I will definitely preserve them in order to treat my family and guests on holidays and weekdays.

Grow in the forest different types mushrooms: white, bitter (reddish), poplar, violin, camphor, pepper, milkweed, watery zone, marsh, yellow, oak, golden yellow, bluish, bluish, parchment, papillary, black. Such a variety threatens to confuse us with edibility, so be careful and collect only those that you are sure of. And if you managed to collect valuable mushrooms, cook them correctly: boil, fry, salt, marinate.

There are a lot of options for preparing pickled mushrooms for the winter, but all of them are united by preparation for pickling - soaking. It is carried out so that all harmful substances and acids go into the water.

So, so that milk mushrooms do not bitter them:

• soaked - pour the mushrooms with cold strained salted water for 2-3 days, periodically changing the water, then washed and pickled;
• boiled - boiled in salted water for 20-30 minutes 2-3 times, alternating with washing in cold water, then marinated.

The boiling option is, of course, faster, but milk mushrooms cannot be digested, otherwise they will lose their main advantage - crunchiness. If the mushrooms are soaked and pickled, then they will crunch perfectly and delight us and guests with taste.

When boiled, mushrooms lose some of their palatability so be sure to prepare delicious marinade with an extensive set of spices and herbs. When the mushrooms are saturated with spices, it will be very, very tasty!

Today we are harvesting milk mushrooms for the winter in banks. Let's start with hot canning. Instead of 2-3 day soaking, we boil them in salted water for 30 minutes twice and rinse well in running water. So, let's analyze the whole process step by step.

Ingredients

Our recipe

video recipe

Note! The video contains footage of jars being sterilized using an enameled teapot.

Other recipes

Wonderful crispy milk mushrooms are obtained in the process fast food. Wash the mushrooms, soak, boil and add all the spices and herbs for the marinade to the same water. Then we put it in jars and roll it up. Fast mushrooms do not promise us to stand for a long time, and we are not going to store them for a long time, we will eat it quickly, because they are so tasty!

Subject to the norms of laying spices, it turns out just an overeating. Red pepper, cinnamon and dill seeds are added to the usual marinade layout. Pour hot vegetable oil over the finished jar before closing. We store the snack under nylon lids in a cool place. I love this pickling option more than others, because I like everything spicy and spicy. And yes - don't forget to add more garlic!

• black

We must soak the black mushrooms, constantly changing the water, then boil and rinse. Then we cook in the marinade and distribute it among the banks. Be sure to put more garlic and currant and cherry leaves in them for a fortress. A jar with black beauties looks exclusive and beckons them to try it sooner. They go well with various side dishes and will decorate the festive table.

Cooking fried pickled mushrooms is quite simple. First, as usual, soak or boil the mushrooms for 15-20 minutes, then fry in vegetable oil 20 minutes, adding all herbs and marinade spices. We lay out the mushrooms in jars and pour the oil marinade from the pan in which they were fried. It is better to close such an appetizer with nylon lids and store it in the refrigerator or cellar. The taste of fried pickled mushrooms is something! Be sure to cook this option, you will like it.

Close several jars of pickled mushrooms in tomato - well, a good housewife just needs to look at the shelf with a sense of accomplishment winter preparations. Mushrooms in tomato sauce- it is not only delicious, but also very beautiful! They are quite easy to prepare. tomato paste or scrolled tomatoes are added to the marinade itself - the rest is regular recipe pickled mushrooms. I love this recipe. I love tomato sourness, and a beautiful red appetizer will always decorate any table.

Benefits for the body

Pickled milk mushrooms are highly valued in cooking not only for their taste:

• they are low in calories, but still contain a lot of protein, so if you are losing weight, milk mushrooms will help you;
• help reduce hunger, help speed up metabolism and maintain muscle mass;
• contain a large amount of vitamins, amino acids, sodium, potassium, calcium, magnesium, ascorbic acid, polysaccharides and dietary fiber;
• prevent the development of anemia;
• normalize intestinal motility due to the high fiber content;
• improve the functioning of the muscular and nervous system due to the high content of B vitamins;
• useful for kidney stones, diseases of the liver and gallbladder, because they have a diuretic and choleretic effect;
• strengthen the immune system, blood vessels, improve heart function;
• have an anti-inflammatory effect;
• improve skin condition and strengthen hair.

All the benefits of pickled mushrooms are revealed only when we eat them in moderation. If you eat without restriction, then you won’t get into trouble, so use them quite a bit at:

• peptic ulcer of the stomach;
• pregnancy and lactation;
• individual intolerance.

In order not to endanger yourself at the dinner table, but still there are wonderful milk mushrooms, you need to know how to cook them well, read about this in our Food section.

1. If you pickle mushrooms in small jars, then you can sterilize them by simply putting a boiling kettle on the spout.
2. To clean the milk mushrooms well from forest debris and sand, take an old toothbrush and carefully rub the hats with it. You can also scrape the cap surface with a simple knife, then rinse the mushrooms well in running water.
3. Many people do not agree on whether to soak milk mushrooms or not. I soak them for 2 days in a large bucket, periodically changing the water. I press the mushrooms with a small load so that they are completely in the water and air does not penetrate to them, otherwise they will begin to oxidize and turn black. I add 1 tablespoon of salt to the water.
4. Contaminated plates under the hats can be scraped off with a knife or washed off with a strong stream of water.
5. For the winter, milk mushrooms can be cooked in different ways: pickle, fry, freeze, salt. I love salted milk mushrooms no less than pickled ones and cook with them delicious snacks and pies, I add to salads and meat dishes.

Conclusion

We have analyzed in detail how to pickle milk mushrooms in small jars at home. We talked about the benefits of forest beauties and discussed 5 various options with new components. If you pickle milk mushrooms in a different way, tell us about it in the comments. We are open to everything new. And you - bon appetit and successful preparations!

Fragrant, juicy and crispy pickled mushrooms are a welcome snack on any table. Successfully cooked, they are ideal for a holiday and a fun feast. Many are interested in how white mushrooms are pickled correctly. So this time let's take a look at some good recipes this wonderful preparation for the winter. Choose the one that is the most attractive for you and immerse yourself in an exciting culinary process. The result is a luxurious taste of crunchy mushrooms.

If you plan to marinate white mushroom for the winter and are looking for the most simple and available recipes, we bring to your attention the following option, which you will certainly appreciate.

Ingredients:

• white milk mushrooms - at least 1 kg;
• water - 1 l;
• salt and sugar in equal amounts - 2 tbsp each;
• table vinegar - 6 tbsp.

Keep in mind that regardless of the recipe chosen, the mushrooms must be properly prepared for the subsequent pickling. To do this, they are thoroughly cleaned of the remnants of earth and debris. Since cleaning mushrooms is a rather difficult process, it is recommended to use a kitchen sponge with a rough surface as an aid. If you decide, you need to process them in exactly the same way.

When the white milk mushrooms become clean, they need to be thoroughly washed under running cool water, cut into equal pieces and put to soak - this is necessary to eliminate the unpleasant bitterness inherent in mushrooms.

Next, put the mushrooms in a large saucepan, pour water and put on fire. As soon as the contents of the pan boil, you need to boil the mushrooms a little more. Ten minutes later, to get rid of excess liquid, milk mushrooms should be thrown into a colander and held for several minutes.

You can start preparing the marinade. This recipe for pickling white mushrooms implies this way of preparing it:

1. In the required amount of water (1 l) add table salt, granulated sugar and vinegar.
2. Mix everything together and bring to a boil.
3. As soon as the marinade boils, add the boiled mushrooms to it and continue to cook for another 15 minutes.

Now let's move on to the final step.

You need to take sterilized glass jars and fill each of them with mushrooms. Carefully pour the prepared marinade and roll up all the jars. Ready pickled white milk mushrooms are recommended to be stored in a fairly cool and dark place.

Spicy marinated milk mushrooms with fragrant leaves and spices

To make this famous appetizer more savory and interesting, the following recipes for cooking milk mushrooms will help you.

An amazing appetizer with a delicate and unique taste will be mushrooms marinated with fragrant cherry and currant leaves.

List of required ingredients:

• 1 kg of fresh white mushrooms;
• 3 leaves of blackcurrant and cherry;
• 1 liter of water;
• 2 cloves of garlic;
• 1 tbsp granulated sugar;
• 2 tbsp salt;
• 2-3 pieces of cloves and fragrant bay leaves;
• a few peas of black and allspice;
• 1 tsp vinegar.

By this recipe marinating white milk mushrooms at home is not at all difficult.

1. Place pre-prepared mushrooms in a saucepan, pour the required amount of water and put on the stove.
2. After waiting for the boil, continue to cook milk mushrooms for at least 10 minutes, from time to time removing the resulting foam.
3. After that, put the fruits in a colander and rinse them lightly with cool running water.
4. To prepare the marinade, add all the spices to the water, stir and bring to a boil.
5. Now put the prepared mushrooms in the marinade and cook them for about fifteen minutes.
6. Take sterilized glass jars and cover their bottoms with currant and cherry leaves. Lay the garlic on top of the leaves, cut into thin neat plates.
7. Next, the mushrooms themselves are stacked and one teaspoon of vinegar is added to each of the cans.

The final stage is the seaming of cans with mushrooms with metal lids. After that, they must be wrapped in a warm blanket - in this position, you need to wait for the cans to cool completely. Store the prepared snack in a cool and dark place.

The original cinnamon recipe

You might also be interested in how to pickle white milk mushrooms with cinnamon? This wonderful savory snack will decorate any festive table.

For cooking you will need:

• 1 kg of white mushrooms;
• 0.5 tsp cinnamon;
• 0.5 tsp citric acid;
• 5 peas of allspice;
• 3 pcs. bay leaf;
• 1 tbsp table vinegar.

Pre-peeled and soaked mushrooms should be boiled for five minutes in water with the addition of salt, and then, using a colander, move to another pan. Add water and spices to the fruits, and then cook for another 30 minutes over medium heat.

Now you need to take sterilized jars and evenly fill them with white milk mushrooms. At this stage, citric acid is also added. Then, as usual, cover the jars with metal lids and sterilize for about 40 minutes. Now roll up the jars and cover them with a blanket. When they have cooled, place them in a cool place to store.

How to cook pickled mushrooms for the winter

In winter, it is impossible to do without a few jars of delicious pickled mushrooms. Therefore, it is important for every housewife to know how to properly cook pickled white milk mushrooms for the winter.

What you need for this appetizer:

• 1 kg of mushrooms;
• bay leaves;
• allspice;
• garlic;
• carnation;
• salt;
• vinegar;
• cherry and currant leaves.

After cleaning and soaking, the mushrooms should be boiled over low heat for no longer than 10 minutes. So that they do not lose their characteristic light color, it is necessary to periodically remove the foam. When the fruits are boiled, the liquid should be drained, and the mushrooms themselves should be lightly rinsed under running water.

Prepare the marinade in a separate bowl. To do this, bring water to a boil with the addition of spices. After that, put the mushrooms in the liquid and continue to boil for another 15 minutes. At the bottom of pre-sterilized glass jars lay out the ingredients in this order - first a clove of garlic, then currant and cherry leaves, then the mushrooms themselves.

At the next stage, vinegar is poured, and then the marinade itself. Next, the jars need to be rolled up in the usual way and wrapped with a blanket or blanket and wait for it to cool. For reliable storage, jars with mushrooms must be moved to a cool place.