How to cook raw milk mushrooms for winter pickling. Pickled milk mushrooms - the best recipes for spicy salted preservation

There are several simple recipes that will help you figure out how to cook pickled mushrooms for the winter in a hot way. To do this, you just need to allocate a little free time and get everything you need.

An easy option for beginners

In addition to several half-liter jars for winter cooking, you will need the following set of ingredients:

• 1 kg of mushrooms (mushrooms);
• 12 black peppercorns;
• 10 carnations;
• 4 tbsp. l. kitchen salt;
• 3 cloves of garlic;
• 2 tbsp. l. white sugar;
• 1 pinch of chopped bay leaf.

The main stages of preparation:

• We sort the mushrooms, put them in a deep plate and fill them with cool water. We leave them aside for a day so that all the dirt is gone.
• If this is not possible, then thoroughly rinse the milk mushrooms under the tap and clean all the excess manually.

• The next day, we shift the main ingredient into a large pot of water, while leaving the small mushrooms whole, and cut the large ones into several pieces with a knife.
• Add chopped bay leaf, a little salt and mix everything well. Bring the composition to a boil, reduce the heat and cook for another 30 minutes. It is not necessary to cover the pot with a lid.

• During this time, we sterilize jars with lids in any convenient way. In this case, this step can be skipped if there is no time at all, but such a procedure will help the preservation to “survive” until the winter and not burst.

• We lay out the rest at the bottom of the glass containers (the order does not matter much). We shift ready-made mushrooms into them and pour them with hot marinade.

• From above, in each jar, pour a large spoonful of salt.

We twist everything with sterile lids and wait for the preservation to cool down a bit. After that, you can hide the mushrooms in a dark, cool place until required.

"Winter" mushrooms in haste

In order to quickly preserve pickled milk mushrooms for the winter in a hot way, you can use cooking. Everyone will need an affordable and affordable set of products.

Ingredients:

• 150 ml table;
• 50 g of table salt;
• 40 g of granulated sugar;
• 2 liters of drinking water;
• 1 kg of peeled and chopped mushrooms.

The main stages of preparation:

• Soak the mushrooms in cold water for about a day. You can also leave them overnight in a deep basin, and in the morning drain all the dirty liquid.

• We sterilize the jars in advance together with the lids in the oven or for a couple. It works very carefully so as not to get burned and not to break anything.
• Pour 1 liter of water into a deep saucepan, add a teaspoon of salt and pour in the mushrooms. Boil the mushrooms until they sink to the bottom. At the same time, do not forget to remove the foam and periodically stir the products.

• We discard the main ingredient in a colander and rinse with plenty of cool water.

• Pour the remaining water into another deep container, add salt and granulated sugar to it. Bring the liquid to a boil and put the cooled milk mushrooms into it.

• We simmer the composition over low heat for 10 minutes, add vinegar, mix and cook the mushrooms for the same amount of time.
• We put the jars on the work surface and fill them with shoulder-length mushrooms. Fill everything with marinade and quickly roll up the lids with a special key.

• We put glass containers upside down, cover with towels and leave in a warm room for another 5 days. After that, they can be rearranged for long-term storage in the pantry or cellar.
• Pickled milk mushrooms for the winter in a hot way, prepared according to this recipe, have a shelf life of up to three months. Therefore, it is not recommended to immediately roll up a lot of cans if mushroom harvesting is done for the first time.

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Milk mushrooms with cinnamon for the winter

A rather exotic preparation can be obtained if you use the following set of ingredients:

• 20 ml of table vinegar;
• 5 pieces of allspice;
• 3 lava leaves;
• 2 liters of water (can be from the tap, if clean);
• 2 tsp table salt;
• 1 kg of mushrooms;
• half a cinnamon stick;
• citric acid on the tip of a knife.

The main stages of preparation:

• Mushrooms are sorted in advance, cleaned and soaked in water for at least 4-5 hours. If the mushrooms are large, then cut them into medium slices with a sharp knife blade.

• We sterilize two half-liter jars (or one liter) in advance in any convenient way. We select a cover for it in size.
• Boil in salted water (1 l) over medium heat for a quarter of an hour. Periodically remove the foam and stir the composition.

• After the specified time, we dump the main ingredient into a colander and wait for all the excess liquid to drain.

• In another deep container, prepare the marinade. To do this, combine the remaining water with vinegar, pepper, bay leaves and cinnamon.
• After boiling, we shift the milk mushrooms there and simmer over low heat for about 20 minutes.

• We take out the cinnamon and put it on the bottom of the prepared jar (if there are two of them, then we break the stick into pieces).
• Spread the mushrooms on top and crush them gently with a spoon. It remains only to add citric acid and pour everything with marinade.

• We carefully put the glass container in a saucepan with water, cover with a lid and turn on the burner for half an hour. After that, we roll up the winter snack, turn it over and keep it under the covers until it cools completely.

Milk mushrooms for the winter with vegetables

You can make a very tasty dish from simple ingredients. The list of what is useful in the cooking process is quite small:

• 100 ml of vegetable oil;
• 20 ml of vinegar essence (70%);
• 5-6 tsp table salt;
• 3 liters of water;
• 2 kg of mushrooms;
• 1 kg of ripe tomatoes;
• 1 kg of onions.

The main stages of preparation:

1. Carefully washed mushrooms cut with a knife into small pieces. Boil them in a large amount of water (3 l), dissolving table salt in it.
2. As soon as the milk mushrooms sink to the bottom of the pan, carefully remove them and dry them in any convenient way. It is best to leave in a colander or a convenient plate for a while.
3. We pour over the tomatoes with boiling water, remove the peel and cut them in random order, but rather large. Cut the peeled onion into thin half rings.
4. Pour the sunflower oil into a saucepan, transfer the mushrooms there and salt them to taste. Fry the food for 10 minutes, stirring occasionally.
5. Separately, fry the onion, and then the tomatoes until soft. Mix all ingredients in a saucepan.
6. Add vinegar and simmer the workpiece over low heat for 30 minutes, stirring the ingredients occasionally so that nothing burns.
7. We send the salad into sterilized jars, quickly roll them up and hide them under a winter blanket until they cool completely.

"Polish" mushrooms as an appetizer

Mushrooms pickled for the winter in a hot way are very popular in Poland. There is even a special cooking recipe for which you will need a small set of products.

Ingredients:

• 60 ml of table vinegar (9%);
• 20 cloves of garlic;
• 50 g of table salt;
• 30 g of granulated sugar;
• 3 cloves;
• 3 liters of water;
• 2 kg of mushrooms;
• 2 currant leaves;
• 2 cherry leaves;
• 1 bay leaf.

The main stages of preparation:

1. We wash the mushrooms under the tap, soak well in a large amount of liquid for about 12 hours. Don't forget to change the water every 3-4 hours. We wash the main ingredient again.
2. Dissolve 2 teaspoons of salt in 2 liters of water and bring the composition to a boil. Add prepared milk mushrooms and simmer them on fire for a quarter of an hour. We wash them again in a colander and wait for all the liquid to drain.
3. We boil the remaining water with cherry and currant leaves, also put a bay leaf, whole garlic cloves, cloves, 2 tablespoons of salt and 1.5 tablespoons of sugar.
4. Dip in the milk mushrooms, mix everything well and cook for 20 minutes.
5. We sterilize the jars and fill them with a mushroom snack. Pour everything with brine and add 30 ml of vinegar to each container. We twist the lids and let the milk mushrooms cool upside down under a winter blanket.

As you can see, there are several options for preparing pickled mushrooms for the winter in a hot way. The main thing is to find "your" recipe and follow all the recommendations.

It is generally accepted that milk mushrooms are mushrooms that are suitable only for salting. But you can also marinate them. Pickled mushrooms are a great appetizer for a lean, everyday or holiday table. Milk mushrooms can be harvested in autumn almost throughout Russia, so harvesting will not require much effort. Milk mushrooms are tasty and healthy, and marinating them is easy and even a novice cook can do it. The only negative is that these mushrooms are considered conditionally edible, therefore, before pickling, careful preparation must be carried out in order to completely get rid of the milky juice, which has a bitter taste.

Pre-treatment of mushrooms

Mushrooms can be processed by cold and hot methods, and the result of processing will be the same - the complete removal of milky juice and toxins. The cold method is longer, but the result is worth the effort, as the mushrooms will remain strong and elastic. The hot method is faster, but keep in mind that after that they will no longer be crispy.

mushroom cleaning

To begin with, milk mushrooms must be thoroughly rinsed under running water to wash off forest debris, dust, and dirt. After that, the mushrooms are soaked in salted water for an hour - so the plates open better and get rid of sand and insects. The final cleaning step will be rinsing under a strong stream of water.

cold method

After cleaning, you can proceed to the main processing. When using the cold method, such an amount of pure water is taken that is necessary to completely cover the mushrooms, the water is salted (about ten grams of salt per liter of water). Milk mushrooms are placed in water and soaked for two to three days, and the water is changed every few hours, and the mushrooms are washed. After the specified time, bitterness and toxins will be completely removed.

hot method

If the hostess does not have the desire or time to use the cold soaking method, she can use boiling. To do this, the mushrooms are placed in hot salt water (ten grams per liter of water), the water is brought to a boil, the cooking time of the mushrooms is about half an hour. After that, the milk mushrooms are washed, the cooking process is repeated at least three times.

Milk mushrooms should not be collected near highways or near chemical plants, since chemical toxins cannot be removed either by soaking or boiling.

Each recipe for pickled mushrooms is usually similar to one another, however, with the help of marinade, you can give the mushrooms different tastes (sour, spicy, salty, sweet and sour, etc.). For example, an increased amount of sugar will give a sweetish aftertaste, chili peppers and black pepper will come to the rescue for lovers of spicy, and cinnamon and cloves will add a touch of piquancy. Currant leaves and a cherry sprig added to the marinade will allow you to get an unusual “forest” taste and a very beautiful color of the marinade. Thus, by adding and arranging various ingredients, the hostess can bring out her signature marinating recipe, which will appeal to all households.

Pickling recipes for the winter

Having gone through all the stages of preparation, you can proceed directly to pickling mushrooms. Below are the simplest basic recipes.

Classic way

Required products:

• Mushrooms - 1.5 kg.
• Salt - 50 g.
• Water - 2 liters.
• Acetic essence - 20 ml.
• Spices (bay leaves, allspice) - to taste.

Cooking:

You can store such mushrooms all winter by putting them in a cool place.

Important: you can try them no earlier than a week after seaming.

Quick Recipe

It happens that a novice hostess wonders how to pickle milk mushrooms correctly so that it turns out tasty, but at the same time does not spend a lot of time cooking. There is nothing easier.

• Prepared mushrooms - 1 kg.
• Water - 2 liters.
• Salt - 100 g.
• Sugar - 50 g.
• Vinegar white (9%) - 20 ml.

Cooking:

Ready mushroom salad

You can prepare a ready-made salad from mushrooms, which will look great on the table and serve as an original and savory snack.

Required products:

• Mushrooms - 2 kg.
• Onion - 1 kg.
• Tomatoes - 1 kg.
• Water - 3 liters.
• Salt - 60 g.
• Vegetable oil - 100 ml.
• Acetic essence - 30 ml.

Cooking:

That's all the information on how to pickle milk mushrooms for the winter. Every housewife who wants to please her family with a delicious dish, diversify the menu and surprise guests should try to preserve at least a jar of this product, because cooking is not difficult at all, and the result is invariably excellent.

Every experienced housewife has her own secret of how to cook tasty and healthy canned food. You can find out how to make a marinade for mushrooms according to all the rules on this page. There is a classic version. In it, marinade for mushrooms is prepared using vinegar or essence. But there are other types of preservatives. Thanks to them, marinade for mushrooms for the winter can be prepared without acetic acid. This is especially valuable for those people who suffer from diseases of the gastrointestinal tract and for this reason they are contraindicated in the use of certain products. Choose a suitable marinade recipe for mushrooms and prepare fragrant and tasty preparations for the winter.

Marinade for pouring boiled mushrooms is prepared as follows. Pour 0.5 liters of water into the pan, put 2 teaspoons of salt, 1 teaspoon of sugar, 6 peppercorns, 1 bay leaf, 1 cloves, 1 g of cinnamon and citric acid on the tip of a knife. All this is boiled for 20-30 minutes on low heat, then cooled and 1/3 cup of 8% vinegar is added. Marinade for mushroom mushrooms is ready, but you need to use it immediately, it is not stored in the open.

Marinade for milk mushrooms per 1 liter of water

You need to know how the basic marinade for milk mushrooms is prepared based on 1 liter of water: it is this layout that will help you not to make a mistake with salt and sugar. Pour 1 liter of water into an enameled pan, add 2 tbsp. tablespoons of salt, 1/3 faceted glass of 8% vinegar, bring to a boil and lower 1 kg of pre-prepared raw mushrooms there. You should not be afraid that the marinade will not cover all the mushrooms, because when heated they will release the juice and be completely immersed in the marinade. As soon as the liquid boils, you need to reduce the heat and cook, stirring gently.

Foam should be removed with a slotted spoon.

Spices (2 bay leaves, 2 cloves, 5 peas of allspice, 1 g of cinnamon and star anise), as well as citric acid (on the tip of a knife) are added after the marinade is completely cleansed of foam. Then you should add 1 teaspoon of sugar.

How to cook marinade for mushrooms for the winter

Before preparing a marinade for mushrooms for the winter, take: for 1 liter of water 3 teaspoons of vinegar essence go 1 faceted glass of table vinegar (then water is 1 glass less), 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 peas of allspice, 3 pieces of cloves, chug-slightly cinnamon. The marinade must be sure to cover the mushrooms so that mold does not form. Pour vegetable oil on top. If mold has started in the jar, boil the mushrooms, pour fresh marinade over them. Store marinades and pickles in a cool place.

The second version of the marinade.

MARINADE:

• water 3 liters,
• vinegar essence 1 teaspoon,
• peppercorns 1/2 teaspoon,
• salt 1/2 tablespoon,
• dill.

Prepare marinade. Throw diced mushrooms into the marinade and cook until they settle to the bottom. Throw the old dill (when the seeds have ripened on it), meaning the stem with a corolla of seeds and boil. Pour into pre-sterilized jars and close with PLASTIC lids, previously scalded with boiling water. Store on the bottom shelves of the refrigerator.

Another recipe for marinade for mushrooms.
For marinade:

• table vinegar - 2 cups
• salt - 30 g,
• sugar - 3-5 tsp,
• allspice - 5 peas,
• bay leaf - 3–5 pcs.,
• cloves - 3–5 pcs.

Boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil.

Marinade for black mushrooms

The composition of the marinade for black mushrooms based on 2 kg of mushrooms: water - 0.5 l, olive oil - 100 ml, lemon - 1 pc., Ground black pepper to taste, bay leaf to taste.

Peel mushrooms, wash well and chop. Pour marinade made from water, olive or sunflower oil, lemon juice and spices. Cook until the mushrooms are soft, until there is enough water left to just cover the mushrooms. These mushrooms can also be served as a hot appetizer.

Second cooking option:

• sugar - 10 g,
• citric acid - 2 g,
• 5% vinegar - 250 ml,
• allspice - 6 peas,
• bay leaf - 1 pc.,
• cinnamon - 1 g.

To prepare the marinade: pour 1 liter of water into an enamel pan, add salt and vinegar. Put the pan on the fire, bring the marinade to a boil, filter through 4 layers of gauze and dip the mushrooms into it. Cook at a low boil until cooked, when the mushrooms settle to the bottom, and the marinade becomes transparent again.

Add spices according to the recipe and bring to a boil again. Pack in dry heated jars, filling them 1 cm below the top of the neck. Cover with lids and set for sterilization. Roll up.

Hot marinade for mushrooms

Hot marinade for mushrooms includes the following ingredients:

• water - 400 g,
• salt - 10 g,
• sugar - 10 g,
• allspice - 6 peas,
• cloves - 2 pcs.,
• cinnamon - 1 g,
• citric acid - 3 g,
• 5% table vinegar - 100 g.

Pour water into a saucepan, add salt and sugar, bring to a boil, filter through 4 layers of gauze, bring to a boil again, add spices, citric acid and 5% table vinegar. Spices can be laid on the bottom of the jar, and put mushrooms on them. Sterilize and roll mushrooms filled with boiling marinade.

Marinade for dry mushrooms

In order to prepare a marinade for dry mushrooms, you need to take:

• salt - 3 teaspoons,
• pepper - 8 peas,
• bay leaf - 12 pcs.,
• sugar - half a teaspoon,
• water - 2 glasses.

During cooking, milk mushrooms secrete juice, which can be used as a marinade liquid. Add acetic acid to it and cook together with mushrooms for 5 minutes. Transfer the hot marinade with mushrooms to a heated jar and close immediately. The resulting marinade is dark in color, but the mushrooms in it retain their nutritional value well.

Delicious marinade for mushrooms

• Water - 1 l,
• salt - 2 tablespoons,
• sugar - 2 tbsp. spoons,
• bay leaf - 2 pcs.,
• peppercorns - 6 pcs.,
• allspice - 6 pcs.,
• cloves - 6 pcs.,
• garlic - 1 clove,
• vinegar (70% essence) - 1 dessert spoon.

A delicious marinade for mushrooms will turn out if you add finely chopped garlic to it. Pour boiling water into a saucepan - 1 liter. Add salt, sugar, garlic, cut into slices, spices. Pour a spoonful of vinegar essence. Boil mushrooms in brine for 15 minutes, turn off and transfer hot to a jar. The marinade should cover the mushrooms a little, the rest of the marinade can be poured out. After cooling, move the jar to the refrigerator. You can eat the next day.

Marinade for pickling mushrooms in jars

Before laying the mushrooms on the bottom of the container (jar), you need to pour a layer of salt. Blackcurrant, cherry and oak leaves, horseradish leaves and root, dill stalks are placed on top of it to give the mushrooms a better taste and aroma. The legs of the mushrooms are cut off at a distance of 0.5 cm from the cap. Mushrooms should be laid tightly, caps down, in layers of 6-10 cm thick. Each layer of mushrooms is sprinkled with salt and spices (bay leaf, pepper, garlic). Take 35-50 g of salt per kilogram of fresh mushrooms or, according to old norms, one and a half to two glasses of salt per bucket of mushrooms. From above, mushrooms should be covered with a layer of currant leaves, horseradish, cherries, dill, to protect them from mold, which may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load (oppression, oppression) is placed on it and the container is covered with a clean rag.

Marinade for salting mushrooms in jars should completely cover the mushrooms. If there is little brine or it has leaked out for some reason, you need to pour the mushrooms with a 10% solution of salt in boiled water. If mold appears, remove it from the walls of the container with a clean rag moistened with a solution of salt or vinegar, and also rinse the wooden circle and the yoke in this solution.

Marinade for white mushrooms

• Salt - 1 tbsp. spoon,
• water - 2 glasses,
• 30% acetic acid - 70 g,
• allspice - 15 peas,
• bay leaf - 2 pcs.,
• small onions - 10 pcs.,
• cloves - 2 pcs.,
• sugar - half a teaspoon.

Marinade for white mushrooms should be boiled from water, spices and onions - pour vinegar last. Season the marinade, dip the mushrooms into it and cook for another 5 minutes. Arrange hot mushrooms with onions in jars, and continue to cook the marinade for greater strength. Then pour mushrooms with boiling marinade, close the jars.

Marinade for mushrooms without vinegar

To make a marinade for mushrooms without vinegar, for 1 kg of mushrooms, 1 tablespoon of salt, 1-2 teaspoons of sugar, 10 peppercorns, 5 pcs. cloves, 2 bay leaves, 1-2 onions, half a carrot, 2 cups of water.

Boil the marinade until the vegetables are ready. At the end of cooking, squeezed mushrooms are added there and boiled for another 5-10 minutes. When the mushrooms are cooked, they are transferred to jars, poured with hot marinade, tightly corked, cooled and put in a cold place for storage.

Marinade for salted mushrooms

The composition of the marinade for salted mushrooms:

• 400 g salt
• 35 g dill (greens),
• 18 g horseradish (root),
• 40 g garlic
• 35-40 allspice peas
• 10 bay leaves.

Mushrooms are sorted and cleaned, the stem is cut off and soaked in cold water for 2-3 days. Water is changed at least once a day. After soaking, they are thrown back onto a sieve and placed in a barrel, layered with spices and salt. Mushrooms are covered with a napkin, put a podgnat circle and a load.

You can report the barrel with new mushrooms, since after salting their volume will decrease by about a third.

A brine should appear above the circle. If the brine does not appear within two days, the load should be increased.

Marinade for pickling mushrooms

It is very important not to oversalt the mushrooms: salt should not be more than 5% salt. A higher salt concentration in the marinade for pickling milk mushrooms has an adverse effect on the fermentation process: at a concentration of 10%, fermentation slows down, and at a concentration of 20%, it stops altogether.

Tourchia (pickle) from mushrooms is prepared as follows. Peeled and washed mushrooms are blanched and placed in a suitable dish, with each row sprinkled with salt and sugar - for 10 kg of mushrooms, you need to take 150 g of salt and 150 g of sugar. Then it is filled with water.

Fermentation lasts 14–15 days at a temperature of 15–18 °C. During this period, the container with mushrooms should always be full. After fermentation, the mushrooms are stored in a cool place.

Marinade for salting milk mushrooms for the winter

Put the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. 300-400 g of salt per 10 kg of mushrooms. Spices and seasonings in the marinade for salting milk mushrooms for the winter: garlic, pepper, dill, horseradish leaf, blackcurrant leaf, bay leaf, allspice, cloves, etc. put on the bottom of the barrel, on top, and also put them mushrooms in the middle. On top you need to put a wooden circle and a load.

As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With such salting, milk mushrooms are ready - in 30-40 days. Arrange the mushrooms in jars and store in a cool room.

Watch how to prepare a marinade for mushroom mushrooms in the video, which clearly illustrates all the steps.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pickled mushrooms are a very good option for a cold appetizer for any holiday. The process of their preservation is simple, if you know how to cook milk mushrooms for the winter. This variety of mushrooms is considered primordially Russian; all types are found in the forests, which can be easily found in any supermarket.

How to cook mushrooms for the winter

Cooking pickled mushrooms requires the initial preparation of ingredients. The procedure consists of several stages that should not be skipped. Milk mushrooms must go through a stage of careful selection, cleaning, so that no dirt or debris gets into the marinade. Then they should be well soaked throughout the day. Below will be described in detail how to pickle milk mushrooms.

How to clean mushrooms

The stage of cleaning the edible mushroom consists of two parts. First, you should carefully sort out all the milk mushrooms, exclude obviously overgrown, wormy mushrooms or those that seem inedible to you. Sort by size, because small mushrooms are said to be much tastier. Next, clean them well of dirt, rinse, wipe with a washcloth or a toothbrush with soft bristles. If before that they are soaked for at least 1 hour, all the garbage will be removed easier.

Soaking milk mushrooms

You can start soaking even before cleaning, but more often it happens after. As a rule, cold water is used for this, in which they put 10 g of salt per liter. Change the fluid frequently, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, if you boil it. To do this, boil the mushrooms 3-4 times for 20 minutes in a large volume of salt water, then rinse them thoroughly.

This method of accelerated soaking has one significant disadvantage - milk mushrooms cease to be crispy, and this is one of the properties that is so appreciated by hostesses and guests. After soaking, it is necessary to rinse the workpiece well under running water. These preparations are enough to move on to your chosen recipe for making delicious homemade mushrooms.

Marinade recipes for mushrooms for the winter

As a rule, a separate marinade for this dish is not prepared, it is used directly during preservation. For this component, different ingredients can be used, according to the recipe you choose. Below is an example of preparing the base for 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:

• sugar - 16 g;
• water - 1 l;
• bay leaf - 3 pcs;
• vinegar - 40 ml;
• black pepper (peas) - 8 pcs.;
• salt - to taste.

Canning milk mushrooms

The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast where a cold appetizer is required. The ingredients themselves are quite inexpensive. The cooking method is as follows:

Ingredients:

• milk mushrooms (black / white) - 5 kg;
• coarse salt - 150 g;
• dill umbrellas - 2-3 pcs.;
• horseradish leaves - 2 pcs.;
• currant leaves, cherries - 10 pcs.

Cooking:

1. Prepare the ingredients, clean well, rinse the products, get rid of bitterness.
2. At the bottom of the saucepan for salting, put the leaves of cherries, currants, along with part of the dill.
3. Add the mushrooms in one row, caps down.
4. Salt at the rate of 30 g (tablespoon without top) per 1 kg of milk mushrooms.
5. Then again a layer of mushrooms with dill, salt. Add all the salt.
6. Put horseradish leaves on the very top, cover with a clean cloth, cover with a flat dish and put something heavy on top for oppression.
7. Remove the salting in a cool place for 40 days.

Recipe for pickled mushrooms for the winter

There are many ways to pickle mushrooms using various ingredients. The choice of composition depends solely on the preferences of relatives, friends and you. The complexity of replacing some components does not change, so you can safely experiment, for example, you can pickle 2-3 jars according to the classic version, and 2 each with spices and cinnamon. The following describes in detail the methods of cooking black, white milk mushrooms according to popular recipes.

The classic recipe for marinating milk mushrooms

Below will be the most common option for pickling milk mushrooms, which is called the classic. As a rule, most housewives use it as a proven way to please the taste preferences of most people. To prepare you need to prepare:

• salt - 40 g;
• water - 2 l;
• vinegar - 20 ml;
• allspice black pepper - 10 peas;
• bay leaves - 8 pcs.;
• dried cloves - 10 pcs.;
• mushrooms - 4 kg.

Cooking:

1. Well-washed milk mushrooms should be boiled for 15 minutes in a saucepan.
2. Drain the water, transfer the workpiece to a clean container, add liquid.
3. Put pepper, salt, vinegar, cloves, bay leaf in a bowl.
4. Put the pan on the fire and boil the workpiece for 20 minutes in the marinade. During this time, you can sterilize the jars.
5. Arrange the ingredients in the prepared container, close with nylon lids.
6. The jars should cool in the room, after which they can be put in the basement. They will be ready for use in 5 days.

Spicy pickled milk mushrooms for the winter

If you already know how to pickle milk mushrooms in the classic way, you can try something new - spicy mushrooms. This type of cooking has its own specific taste and can be a highlight on your holiday table. To pickle you will need:

• sugar - 20 g;
• mushrooms (any kind) - 2 kg;
• salt - 60 g;
• cherry leaves - 2 pcs.;
• water - 3 l;
• currant leaves, laurel - 2 pcs.;
• garlic - 3 cloves;
• cloves - 2 pcs.;
• black hot pepper (pot) - 2 pcs.;
• table vinegar - 20 ml.

Cooking method:

1. Carefully sort the milk mushrooms, soak them for 2 days, changing the water. Large mushrooms should be cut.
2. Process liter jars for 15 minutes, prepare lids.
3. Dissolve 1 tablespoon of salt in 2 liters of water, boil all the mushrooms in it for 20 minutes after boiling. Foam that will appear should be removed.
4. After that, you need to rinse the contents of the pan well under running water. At this time, prepare the marinade from 1 tablespoon of sugar, 2 tablespoons of salt and 1 liter of water. Put it on fire.
5. When the marinade begins to boil, put all the leaves, cloves, peppers and the workpiece into it.
6. Boil the contents for 15 minutes, put the garlic on the 10th, which before that, cut into thin slices.
7. Arrange hot mushrooms in jars, tamp them with a spoon (carefully).
8. Pour 10 ml of vinegar into each container.
9. Fill the workpiece with boiling marinade to the edges of the jar, cover them with roofs.
10. Wrap the container in a warm blanket, turn upside down. After a day, you can put them in the cellar or pantry.

How to pickle mushrooms with cinnamon

For this recipe, a black type of mushroom is suitable, but if white ones are available, you can use them. Below is a way to pickle mushrooms with cinnamon. You will need:

• bay leaf - 3 pcs.;
• water - 2 l;
• allspice - 3 peas;
• salt - 20 g;
• vinegar essences - 10 ml;
• cinnamon - half a stick;
• milk mushrooms - 1 kg;
• citric acid - 3 g.

Cooking

1. Before pickling, you should thoroughly clean and cut the mushrooms.
2. Sterilize jars for conservation, sterilize lids.
3. Boil milk mushrooms in a liter of salt water for 15 minutes, throwing in all of its amount from the recipe. Remove the foam periodically.
4. Transfer the workpiece to a colander, wait until the water drains, no need to rinse.
5. Boil the marinade from the remaining amount of water and vinegar, also put cinnamon, bay leaf, pepper.
6. Add milk mushrooms to this brine for 20 minutes.
7. Remove the cinnamon and place it in the bottom of a canning container. Put the workpiece on top, press down gently with a spoon.
8. Pour in citric acid, pour marinade.
9. Cover the jar with a lid and put in a pot of water, sterilize for 30 minutes.
10. Screw on the lids, cover with a blanket and place upside down.
11. A day later, you can put them in the pantry, basement.

Harvesting milk mushrooms for the winter with onions and tomatoes

Some housewives decide to pickle milk mushrooms with onions and tomatoes. This combination gives the dish a piquant taste, because these products harmonize well with each other. You can make preparations at the same time when you close the tomatoes. To pickle milk mushrooms you will need:

• water - 3 l;
• mushrooms - 2 kg;
• onions - 1 kg;
• salt - 60 g;
• vinegar essence (70%) - 20 ml;
• vegetable oil - 100 ml.
• tomatoes - 1 kg.

Cooking

1. Cut raw soaked and washed milk mushrooms, then boil in 3 liters of water with two tablespoons of salt. Keep on fire until the mushrooms start to sink down.
2. Take out the workpiece, dry it.
3. Pour boiling water over the tomatoes, remove the peel, chop coarsely.
4. Peel the onion, cut into half rings.
5. Pour oil into a saucepan, put mushrooms, salt to taste, fry for 10 minutes. Take it out, put it in a bowl.

Discuss

How to pickle milk mushrooms

In winter, you always want to taste delicious salted mushrooms. Pickled salted milk mushrooms are ideal as a snack on the New Year's or everyday table. Delight your family and friends with delicious fragrant pickled mushrooms!

Marinated milk mushrooms for the winter: recipes with photos

• dish type: preparation for the winter
• dish subtype: marinated mushrooms
• number of servings per outlet: 7-8
• weight of the finished dish: 3-4 kg
• national cuisine: Russian, Ukrainian, Belarusian
• energy or nutritional value of the dish: 26 kcal (Proteins, 1.0 g, Fats 1.8 g, Carbohydrates 0.1 g)

Ingredients for making pickled mushrooms

• milk mushrooms white or black (for more details - read below in the recipes)
• garlic
• Bay leaf
• allspice (peas)
• vinegar

(For a more precise list of ingredients, see later in the text for each of the recipes.)

Recipe for marinating white mushrooms

Marinating white milk mushrooms for the winter

Cooking delicious mushrooms is a fascinating and exciting process. And conjuring over marinating winter treats is a special pleasure, knowing that in the cold, icy season, a mushroom appetizer will delight the whole family. Pickling white and black mushrooms has its own characteristics, which every housewife should know. That is why mushroom pickers always need to know the richest recipe for marinating mushrooms in order to prepare an exquisite, unsurpassed dish for a home feast from colorful, in every sense, mushrooms.

In this recipe, the main ingredients are:

• carnation;
• white milk mushrooms;
• allspice peas;
• Bay leaf;
• garlic;
• table salt (1 tsp per 0.5 liters of ready-made milk mushrooms);
• cherry and currant leaves.

Having collected white milk mushrooms of small and large sizes in the forest, they, first of all, must be thoroughly washed, cleaned from the remnants of the earth and forest debris. Small mushrooms can not be cut, but large "forest dwellers" need to be finely chopped. After that, you need to pour all the mushrooms with water and wait until it boils, and only then you can boil the milk mushrooms over low heat for 10 minutes. When boiling, a small foam will appear, it will need to be removed constantly so that the mushrooms do not darken during the boiling process. Rinse the boiled mushrooms under water, and drain the water in which the milk mushrooms were boiled. Marinade for mushrooms must be prepared separately. For him, initially you need to boil water along with various spices. After the marinade boils, it is necessary to transfer the mushrooms to the finished marinade and boil for at least 15 minutes. Put a clove of garlic in advance, as well as currant and cherry leaves in sterilized jars. Milk mushrooms are placed on top of the “natural spices”, first they are poured with vinegar, and only then with boiled marinade to the very neck of the jar. Containers with mushrooms will need to be rolled up, wrapped in a thick blanket and left to cool. Mushrooms should be stored in a cool place.

How to pickle black mushrooms for the winter

Black mushrooms have a rather peculiar taste that not everyone may like. The caps of black mushrooms contain a special substance - bitter milk, therefore, in terms of taste, they are slightly inferior to juicy white mushrooms. However, there will always be lovers of healthy "bitterness", and with proper pickling at home, you will get a product no worse than from white milk mushrooms.

Ingredients needed for this recipe include:

• black milk mushrooms;
• Bay leaf;
• pepper (peas);
• vinegar;
• salt.

The most important pickling ingredient, milk mushrooms, must first be washed and soaked. Mushrooms should be soaked for about 2 days in a fairly cool place so that all the bitterness comes out of them. The water in which the “mushroom beauties” will be soaked must be changed periodically, it is advisable to do this every 5 hours so that the mushrooms do not sour. When the milk mushrooms are already completely rid of the bitterness, they need to be poured with cold water, wait until it boils and only then put the mushrooms to boil for 20 minutes. After cooking, drain the water, and pour the mushrooms with a new portion of water and add pepper, bay leaf and salt. After boiling, boil the mushroom contents for 30 minutes. Check the brine for salt, it must be a little salty, with a tart taste. Add vinegar and salt to the mushrooms, but more, because without them the milk mushrooms will not taste so colorful. After adding the vinegar, the mushrooms need to be boiled for another 15 minutes, and only then can the milk mushrooms be laid out in jars (sterilized). Do not forget to pour the marinade into the jars. Now it remains only to close the pickled mushrooms with lids. The jars need to be turned upside down and set to cool, covering them with a blanket. Now you know how to pickle milk mushrooms, both black and white. The procedure for pickling mushrooms for the winter is not difficult at all. To spin mushrooms, you only need a couple of delicious recipes, a little patience and a great desire to get a delicious snack for the winter!

How to cook pickled mushrooms

In the proposed video, you will find a visual step-by-step instruction on how to cook juicy mouth-watering pickled mushrooms. It is not at all difficult to do this at home.