Simple recipes for pickling milk mushrooms at home using hot and cold methods

There are many types of milk mushrooms, and most of them have a bitter taste. Therefore, before you start preparing any of them or storing them for the winter, they must be carefully prepared. If everything is done correctly, pickled milk mushrooms turn out very tasty. They will be a good independent snack or addition to salads, soups and other dishes.

Features of the technology

You can marinate milk mushrooms separately or together with other types of mushrooms. Before marinating, be sure to soak it to get rid of bitterness. For the same reason, it is necessary to change the water 2-3 times during cooking.

How to select and prepare mushrooms before pickling

Before pickling, mushrooms must undergo special preparation:

1. It is good to sort out mushrooms from leaves and forest debris. Throw away any that might accidentally end up in the trash and turn out to be poisonous. Also, you should not leave wormy ones, as they can cause poisoning.
2. Fill with water and leave for a couple of hours to soak thoroughly.
3. Milk mushrooms collect debris a lot, so to wash them, you need to deal with each one separately. They soak well in water and are easier to clean. You can use a brush for cleaning.
4. Place well-washed mushrooms in a large bowl and fill with salted water. To prevent them from floating up, place a weight on top. Leave for five hours.
5. Drain the water and add another.

Mushrooms are soaked for at least three days. Only after this can you begin further actions. Boil mushrooms in salted water, so they will be tastier.

How to pickle milk mushrooms in jars at home

After the milk mushrooms have been prepared, they are pickled in the same way as other mushrooms.

Classic step-by-step recipe for 1 liter of water

White milk mushrooms are more popular for pickling. More often they are pickled hot. To do this, use well-soaked, boiled mushrooms with the addition of vinegar.

Ingredients for 1 liter of water:

• boiled milk mushrooms - 2 kg;
• salt - 4 tsp;
• sugar - 2 tbsp. l.;
• vinegar 6% - 1 glass;
• spices: cloves, black pepper - 5 peas each.

To marinate milk mushrooms in a hot way, you need:

1. Strain the soaked mushrooms, rinse with clean water and place in a saucepan.
2. To fill with water. Maybe not completely; when boiling, they will release their juice.
3. Do not fill the container with mushrooms to the top; they need a place to boil, otherwise they may escape.
4. Add a little vinegar and salt and put the pan on the fire. Skim.
5. Change the water and boil again. Change the water again.
6. When the mushrooms settle to the bottom and the water becomes clear, drain the water. Boil water with sugar and salt and add to the strained milk mushrooms.
7. Boil, dilute with vinegar and place in sterile jars.
8. Roll up, turn the lids down and wrap with a blanket.

In winter, just open the jar, wash the mushrooms and season with vegetable oil and raw onions.

Marinating black milk mushrooms

The preparation of this type of milk mushrooms differs only in that they need to be cooked a little longer than others.

They also need to be soaked and boiled. Boil the black milk mushrooms over low heat until the water has evaporated. Then they are placed in jars, poured with boiling marinade and rolled up.

For marinade for 1 kg of mushrooms:

• water - 500 ml;
• salt - 1 tbsp. l.;
• spices - bay leaf, black and allspice, cloves, garlic, everything to taste;
• vinegar - 100 ml 6%.

The taste of black milk mushrooms differs little from other types. But it’s better to take young mushrooms; older ones are too tough.

Cold way

Using this method, the mushrooms are boiled well (so that they are not raw) and cooled. The marinade is boiled and also cooled. Then the milk mushrooms are placed in jars and filled with marinade. The jars are covered with plastic lids and stored in the basement. This product can be stored for no more than a year.

Each housewife prepares the marinade according to her own recipe, adding spices to taste.

For 1 kg of mushrooms:

• 400 ml water;
• 1 tbsp. l. salt;
• spices;
• 30 ml vinegar 8%.

Vinegar is poured into the marinade at the end of boiling so that it does not evaporate.

In tomato sauce

Milk mushrooms turn out delicious if they are marinated in tomato sauce. To do this, everything is done as usual. Mushrooms are soaked and boiled in salted water. But when the marinade is prepared, tomato sauce is added to it.

Strained mushrooms are poured with marinade and simmered for 5 minutes. Then pour in vinegar, put the mixture into jars and roll up.

To make it tasty, follow these proportions:

• boiled milk mushrooms - 1 kg;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• tomato paste - 200 g;
• vinegar 5% - 2 tbsp. l.

Instead of tomato sauce, you can take fresh tomatoes, simmer well and then add them to the mushrooms.

With garlic

Mushroom preparations with a lot of garlic are good. They turn out crispy, fragrant, and also healthy. It is better to marinate in a cold way so that the flavor of the garlic does not evaporate.

They can be cooked only with garlic or together with different spices. Garlic is crushed in a blender and added to boiled mushrooms. Prepare the marinade as usual, cool and pour into jars with mushrooms.

In oil

Some housewives marinate milk mushrooms with vegetable oil. It floats to the top and creates a protective film that does not allow air to pass through.

To prepare such preservation, everything is done as usual according to any of the recipes. But after the mushrooms are placed in the marinade, vegetable oil is added to them, approximately 100 ml per 1 kg, and boiled.

When cold marinating, oil is added directly to the jar at the end, but it must be fried.

With citric acid

Milk mushrooms turn out crispy and do not lose color if you marinate them with citric acid. First, add a little acid to the cooking water, and then dissolve one sachet per 1 liter of marinade at the very end.

In a spicy marinade

You can prepare forest gifts with spices. They are added to the marinade and boiled. They choose according to their taste, whatever they like.

You can use cardamom, star anise, cloves, allspice and chili pepper, bay leaf and other aromatic spices that can be found in the modern market.

It is convenient to purchase a special mushroom seasoning in a bag where everything is already mixed together. But you shouldn’t overuse it, spices kill the natural taste of the products, and the smell of the mushroom preparation will differ little from preparations of other compositions.

Cinnamon

Cinnamon gives mushrooms a spicy and astringent taste. Add it in powder form not to the marinade, but to the bottom of the jar, otherwise it will give a brown color to the workpiece.

With onions and tomatoes

A delicious mushroom salad is obtained by marinating milk mushrooms with onions and tomatoes.

Ingredients for 2 kg of milk mushrooms:

• onion - 1 kg;
• tomatoes - 1 kg;
• stewing oil - 100 ml;
• vinegar - 100 ml 9%;
• salt - 2 tbsp. l.

Boil the milk mushrooms, fry the onions, and simmer the tomatoes. Mix everything together, simmer over low heat for half an hour, add vinegar, put in jars and roll up.

In Polish

The recipe differs from others in that currant and cherry leaves, as well as garlic, are necessarily added to the marinade. The milk mushrooms are well boiled and filtered. Prepare the marinade.

For 1 liter of marinade:

• salt - 2 tbsp. l.;
• sugar -1 tbsp. l.;
• currant and cherry leaves;
• garlic - 1 head;
• vinegar - 100 ml 9%.

This is enough for 2 kg of boiled mushrooms. They are boiled with marinade, placed in jars and rolled up.

Rules for storing the finished product

Pickled milk mushrooms are stored in a pantry or cellar. They can be consumed within two weeks, but it is better to store them for no more than 1-1.5 years.