Pickled milk mushrooms for the winter in glass jars. Hot-salted milk mushrooms for the winter in jars - the best recipes for quick cooking of mushrooms

Milk mushrooms are a natural gift that the forest gives us in abundance. They are classified as conditionally edible mushrooms, and in other words, they need proper processing. By following the cooking technique, they are considered delicacies and, moreover, very healthy.

Milk mushrooms contain a huge amount of protein, vitamins and compounds that can dissolve kidney stones. Marinated milk mushrooms for the winter according to a delicious recipe are especially appreciated. which can be stored in jars. Therefore, we suggest you figure out how to properly prepare forest gifts.

Traditional option

To preserve the collected mushrooms, we suggest considering a simple and no less tasty method of pickling. The combination of a small amount of acid, salt and clove inflorescences gives the finished dish a pleasant aroma and a slight salty taste.

Products:

milk mushrooms - 3 kg;
table vinegar - 100 ml;
black peas - 10 pcs.;
non-iodized salt - 30 g;
cloves - 2 inflorescences;
filtered water - 2 l.

Cooking process:

Sort the milk mushrooms, remove debris and spoiled mushrooms. Wash under running water. Place in a convenient and capacious pan, pour in filtered liquid, press with a small weight so that the milk mushrooms soak better. Leave it like this for a day or three. It is imperative to change the water, otherwise the mushrooms will spoil.
After soaking, place the main ingredient in a colander and rinse well. Cut large specimens into several parts, and leave smaller ones unchanged. Place in a saucepan, fill with liquid and lightly add salt. After boiling, cook for 20-25 minutes. Strain and rinse the ingredient.
Place in a clean saucepan and fill with water for the marinade. Add salt, cloves, pepper, wait until it boils and cook for another 20 minutes. Turn off the heat, pour in the acid, stir. Using a slotted spoon, place the milk mushrooms into clean, sterile jars and pour in the marinade. Close tightly, turn over, and after cooling, store in the cold.

With garlic

Do you like savory preparations? We suggest considering the option of marinating milk mushrooms with cloves of garlic. The taste is bright and unusual. During long-term storage, the preparation is infused and the mushroom fruits acquire a piquant aroma.

Products:

main ingredient - 2 kg;
garlic cloves - 50 pcs.;
sweet peas - 10 pcs.;
cloves - 10 inflorescences;
laurel - 6 leaves;
non-iodized salt - 120 g;
granulated sugar - 120 g;
vinegar essence - 4 tsp;
filtered water - 2 l.

Procedure for further work:

Sort the milk mushrooms, remove spoiled areas and dirt. Rinse in several waters, clean the surface of the cap if necessary. Place in a saucepan, cover with cold water and leave to soak for at least 24 hours, preferably in running water. Place in a colander and rinse again. If necessary, cut into several pieces.
Place in a saucepan, fill with liquid and cook for a quarter of an hour after boiling. The resulting foam must be removed. Drain in a colander and rinse.
Pour the marinade liquid into a suitable pan, add peppercorns, cloves, salt, granulated sugar, and bay leaves. Cook for a few minutes, stirring regularly, until the bulk ingredients have dissolved. Add milk mushrooms to the hot brine and cook for 30 minutes.
Meanwhile, wash the jars with soap and dry in the oven. Boil the lids for 5 minutes. Distribute peeled garlic cloves in equal quantities onto the bottom of glass containers. Using a slotted spoon, remove the mushroom fruits, carefully spread over the aromatic cloves, and fill with marinade. Roll up, turn over and wrap in a warm towel. After cooling, remove to a cool place.

Spiced

In this recipe, the marinated milk mushrooms turn out crispy, the marinade is bright, pleasant and has a sweet and sour taste. If you follow the rules for adding herbs and spices, the result is simply delicious.

Products:

main ingredient - 1 kg;
filtered water - 1.5 l;
table salt - 30 g;
granulated sugar - 10 g;
laurel - 1 leaf;
currant leaves - 1 pc.;
cherry - 1 leaf;
garlic - 2 cloves;
peppercorns - 2 pcs.;
cloves - 1 inflorescence;
table vinegar - 45 ml.

Process the milk mushrooms and rinse thoroughly. Place in an enamel container and fill with filtered water. Place a small press on top and leave for 2 days. Every day it is necessary to replace the fluid 2 to 3 times a day. Otherwise, the mushrooms will spoil.
Place in a colander and rinse again. Cut large specimens into several pieces. Rinse jars with a capacity of 1 liter (2 pcs), dry them in the oven, and boil the lids for several minutes.
Pour 2 liters of water into a saucepan, add salt, after boiling, add milk mushrooms, cook for 20 minutes. Remove any foam that appears from the surface. Place on a sieve, rinse under water and leave to drain excess moisture.
Meanwhile, prepare the marinade for the mushrooms. Pour the filtered liquid into the container, add non-iodized salt and granulated sugar. After boiling, add aromatic leaves and other spices. Peel the garlic cloves and cut into slices, add to the marinade. Cook for a few minutes, cover and leave.
Place the boiled mushrooms in clean, sterile jars, the tighter the better. Pour 30 ml of 9% acid into each container, and hot brine on top. Roll up, turn over and wrap in a warm blanket. After 24 hours, store in a cool place.

In tomato sauce

A great appetizer for a simple lunch or holiday table. Small fruits that do not need to be cut will look beautiful. Preservation goes well with spaghetti, potatoes or rice. The recipe for preparing milk mushrooms in tomatoes for the winter is simple but tasty.

Products:

milk mushrooms - 1 kg;
tomato paste - 190 g;
table vinegar - 25 ml;
granulated sugar - 25 g;
black pepper - 3 pcs.;
onion - 150 g;
filtered water - 1.25 l;
laurel - 1 leaf;
non-iodized salt - 1/4 tbsp;
oil - 1/4 tbsp.

Work order:

Sort the mushrooms, peel and rinse thoroughly under running water. Place forest fruits in a saucepan and cover with filtered liquid for at least 2 days. During this time period, it is necessary to change the water several times so that the mushrooms do not sour. It's even better if the water is running.
Drain in a colander, rinse, place in a saucepan, add water and cook for 15 minutes. When foam appears, be sure to remove it. Strain through a sieve and rinse.
Peel the onion, wash and chop into rings 2-3 mm thick. Grease a frying pan with vegetable oil, add onion, sauté until golden brown. Add granulated sugar to the vegetable and continue cooking for a few more minutes.
Add mushrooms, mix thoroughly and fry for another 8-10 minutes. Add tomato paste, stir, simmer for another 12 minutes. It is important to stir regularly, otherwise the tomato sauce will simply burn.
Add acid, mix well and package in sterile containers. Close, turn over, and after cooling, refrigerate.

Below is a video of a practical cooking guide, starting with cleaning the mushrooms, and, as they say, with its own twist:

With fresh tomatoes and onions

This preservation applies to salads, where the main ingredient is pickled milk mushrooms. Once prepared, the recipe will remain in your cookbook forever.

Products:

mushrooms - 3 kg;
onion - 1.5 kg;
tomatoes - 1.5 kg;
filtered liquid - 4.5 l;
rock salt - 75 g;
oil - 150 ml;
essence - 30 ml.

Let's get started:

Sort the milk mushrooms, remove unsuitable fruits, debris and, if necessary, clean them using a small brush. Rinse, place in a saucepan or enamel bowl, add water and leave for 2 days in a cool place, making sure to change the liquid as often as possible.
Strain, rinse and boil in salted water until the fruits sink to the bottom. At the same time, regularly removing the foam. Place in a colander and wait for excess moisture to completely drain.
Meanwhile, wash the tomatoes, place in a saucepan with boiling water for 2-3 minutes, and then carefully peel off the skin. Chop into medium sized cubes. Peel the onion, rinse and cut into small strips.
Pour oil into a saucepan, heat it up a little and add the prepared mushrooms, fry for 10 minutes. Then place the finished ingredient in another container. Now fry the onions and tomatoes separately and combine the finished products with the mushrooms.
Pour the acid into the container with the mushroom and vegetable mixture, put it on the stove and simmer for 30 minutes with regular stirring. It is important that the food does not burn during cooking.
Place the prepared snack into sterile jars, screw and turn over. After cooling, store in the cellar.

Here is a recipe for pickled mushrooms in tomato sauce:

A simple recipe for pickling mushrooms

To preserve mushrooms using this option, no additional spices are required. The marinade is delicious due to the right combination of salt, sugar and acid. According to this cooking recipe, you can prepare both white and black pickled milk mushrooms for the winter.

Products:

main ingredient - 1.5 kg;
filtered liquid - 2 l;
non-iodized salt - 2 tbsp;
granulated sugar - 1.5 tbsp;
vinegar 9% - 130 ml.

Algorithm of actions:

Sort the milk mushrooms, remove spoiled fruits, and clean them of branches and additional debris. Rinse, place in a saucepan, add water and leave for 2-3 days. For best soaking, it is recommended to place a small weight on top. Change the water 2-3 times daily to prevent the fruits from souring. Place on a sieve and rinse.
Pour the liquid into a separate container and add non-iodized salt at the rate of 10 grams per 1 liter. Place the main ingredient in warm water and cook until the mushrooms sink to the bottom of the pan. To eliminate bitterness, it is necessary to remove the resulting foam. Strain through a colander, rinse with boiled water.
Pour 1 liter of liquid into a clean container, add salt and granulated sugar (the amount indicated in the recipe). After boiling, cook for 1-2 minutes until the bulk ingredients are completely dissolved. Add forest fruits and continue cooking for 10 minutes. After pouring in the acid, cook for 10 minutes, stirring regularly.
Pack into sterile jars, distribute the marinade evenly, and seal tightly. Turn over, wrap in a towel, and after cooling, put in the refrigerator.

Pickled milk mushrooms acquire a pleasant aroma, the consistency becomes more meaty, and the product itself is more quickly absorbed by the human body. Mushrooms can be served as an individual snack, combined with onions and butter, and also used as an additional ingredient for other dishes. It is recommended to store canned milk mushrooms in a dark, cool room with low humidity.

Another video recipe:

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

This page offers a variety of recipes for mushrooms marinated in vinegar. Among them, most 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 safety rules regarding the risk of contracting botulism.

The answer to the question of whether it is possible to pickle milk mushrooms with vinegar can only be answered in the affirmative. These are excellent mushrooms for this method of canning. Pickling is based on the preservative effect of acetic acid, which suppresses 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 airtight packaging.

Pickled milk mushrooms: recipe with vinegar

This recipe for pickled milk mushrooms with vinegar is basic and can be slightly modified. The marinade is poured into an enamel pan, put on fire, brought to a boil and the prepared mushrooms are placed there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms.

For the marinade, per 1 kg of fresh milk mushrooms:

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

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along 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 boiled. The jars are covered with plastic lids or parchment and stored in a cool place. For 1 kg of fresh milk mushrooms take:

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

Hot marinated milk mushrooms with vinegar

In order to prepare hot marinated milk mushrooms with vinegar, boil the mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown onto a sieve, cooled, placed in jars and poured with pre-prepared cold marinade. The jars are covered with lids and stored in a cool place. To prepare the marinade, for 1 kg of fresh mushrooms you 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 should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - 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 need to 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, baked jars and fill them with marinade again.

Recipe for hot pickled milk mushrooms with vinegar

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

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

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

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

Recipe for winter mushrooms marinated with vinegar

Components:

Boiled milk mushrooms – 5 kg
Onions – 7–8 pcs.
Table vinegar – 1 l
Water – 1.5 l
Allspice peas – 2 teaspoons
Bay leaf -8-10 pcs.
Ground cinnamon – 0.5 teaspoon
Salt and sugar - 10 teaspoons each

Recipe for winter pickled milk mushrooms with vinegar:

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

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.

Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil.

Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked.

Close the container tightly, cool at room temperature, and then take it to a cool place.

If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms.

Despite the fact that milk mushrooms are considered only conditionally edible mushrooms, they are widely used in cooking. These mushrooms are most popular when salted. For winter preparations, milk mushrooms can be marinated using various methods with the addition of a variety of vegetables and spices. For success, you just need to prepare the milk mushrooms in accordance with all the 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 marinating milk mushrooms in this simple way. The snack turns out surprisingly aromatic thanks to the addition of spices. It can be served as a separate dish, simply seasoned with oil and sprinkled with onions, and can also be 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 milk mushrooms;
12 gr. peppercorns;
65 gr. salt;
45 ml vinegar;
55 gr. garlic;
4 gr. carnations.

Preparation:

First of all, you need to pour the mushrooms into a deep container, add water, rinse, and soak for several hours.
Cut large specimens in half, leave small ones whole.
Place the prepared milk mushrooms in a saucepan and fill them with water, cook for 25 minutes.
Then you need to drain the water, fill the pan with fresh water, add salt and cook for another 20 minutes.
Place the milk mushrooms in jars and fill the container with brine.
Put the garlic there and pour in the vinegar.
Then seal the jars.

Black milk mushroom: description of the mushroom, cooking recipes

Pickled milk mushrooms (video)

Hot preparation at home

The recipe for cooking mushrooms is very simple. A minimum of products, and the preparation turns out simply delicious. It can be safely served even on an elegant holiday table.

Products:

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

The recipe for cooking mushrooms is very simple.

Preparation:

Be sure to wash the milk mushrooms and soak them for 2 days in plain water.
Pour water into the pan, add a little salt and add the prepared mushrooms, cook until they all sink to the bottom.
Then drain them in a colander and rinse.
Pour water into another pan, add salt and sugar, bring to a boil.
Add mushrooms there and cook for 10 minutes.
Then add vinegar and cook for another 10 minutes.
Place the mushrooms in jars and fill to the top with still very hot marinade.

Seal the entire container.

Salad of pickled milk mushrooms for the winter

Canning vegetables is a standard procedure that housewives do every summer. A variety of preparations are displayed on the shelves in the pantry until winter. If you add pickled milk mushrooms to the composition, you will get an even more rich, aromatic snack. Everyone without exception eats it with pleasure.

Products:

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

Pickled cabbage for the winter: 8 delicious recipes

The result is a rich, flavorful snack.

Preparation:

The mushrooms should be washed well and immediately filled with water, soaked for at least 2 days, not forgetting to change the water three times a day.
Cut the soaked milk mushrooms into pieces, place in a pan with water and boil for 20 minutes.
After this, they need to be washed and transferred to a frying pan and fried.
Wash the tomatoes and chop finely.
Chop the peeled onion into half rings.
Grind the carrots on a grater.
Remove seeds from sweet peppers and cut into strips.
Pour oil into the pan and add the prepared tomatoes, simmer for 5 minutes.
Add peppers, onions, carrots and mushrooms to the pan.
Add sugar and salt to the container, then stir.
Simmer on low heat for 45 minutes.
40 minutes after adding all the products, add vinegar.

Place the salad in jars and quickly seal.

Rules for preparing marinade

Marinade is the basis of the preparation. It directly determines how tasty, rich and aromatic the resulting mushroom appetizer will be. An abundance of spices and excessive acidity will not benefit the preparation. It is necessary to know the exact proportions and follow them exactly for the marinating to be successful.

Products:

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

Marinade is the basis of the preparation.

Preparation:

Pour clean water into the pan and add all the spices.
Add sugar and salt there.
Bring the liquid to a boil and let sit for another 2 minutes.
Pour in vinegar and boil for 1 minute.
Fill jars filled with boiled mushrooms with the prepared marinade.

Tip: you can prepare the marinade with mushrooms. The main condition is to add vinegar literally a minute before it’s ready.

Recipe with tomatoes

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

Canning mushrooms: popular recipes

Products:

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

Salted milk mushrooms and tomatoes can easily be called a classic.

Preparation:

The milk mushrooms need to be soaked, cut into slices and boiled in water with added salt.
After this, drain in a colander and dry.
Pour boiling water over the tomatoes, peel and chop very coarsely.
Peel the onion and chop into half rings.
Place the mushrooms in a saucepan and simmer for 10 minutes, transfer to a saucepan.
Fry the onion and also put it in the pan.
Fry the tomatoes a little and add to the rest of the ingredients.
Pour vinegar essence into the pan and simmer for 30 minutes.

Place the finished salad in jars and roll up.

Marinating milk mushrooms: recipes ... One of the most favorite appetizers on any holiday table has always been and is pickled mushrooms. In order to decorate the New Year's table or any other holiday with mushrooms, almost every housewife tries in the summer and autumn, the so-called mushroom season, to prepare pickled mushrooms and roll them in a jar.

You can marinate almost any edible mushrooms - butter mushrooms, porcini mushrooms, honey mushrooms, champignons, chanterelles, and even if you marinate milk mushrooms, they will be simply incomparable.

Preparing milk mushrooms for pickling

In order to pickle milk mushrooms, you must first clear them of soil and debris brought from the forest. These mushrooms are not easy to clean, so to make cleaning the mushrooms easier, use a kitchen sponge, the rough side.

Marinating milk mushrooms - a classic recipe

The mushrooms must be rinsed well with cold running water and boiled in a large saucepan for 15 minutes after boiling.

The water in which the milk mushrooms were cooked must be drained, transfer the mushrooms to a saucepan, add water (2 liters of water, based on 4 kg of mushrooms for marinating the milk mushrooms), 4 tbsp. spoons of salt, 10 pieces of allspice peas, 10 pieces of dry clove buds, 8 pieces of bay leaf and 2 tbsp. spoons of vinegar essence.

Boil the mushrooms in the marinade for 20 minutes, place in sterile jars, close with tight nylon lids and leave to cool.

After cooling, the jars of mushrooms must be placed in a cold place, this could be a cellar.

Complete marinating of milk mushrooms will be completed on the fifth day.

When serving, you can add onions, garlic and vegetable oil to the mushrooms.

Marinating white milk mushrooms

In order to prepare white pickled milk mushrooms, you need the following ingredients:

currant and cherry leaves;
garlic to taste;
Bay leaf;
allspice peas;
allspice;
carnation;
1 teaspoon of vinegar per half-liter jar of prepared mushrooms.

Mushrooms must be thoroughly cleaned and washed, large mushrooms must be cut. Pour water over the milk mushrooms and cook over low heat for 10 minutes after boiling, constantly skimming off the foam.

Drain the water and rinse the mushrooms.

Separately, boil the marinade with spices, add the mushrooms and cook for another 15 minutes.

Pre-prepare sterile jars. Place currant and cherry leaves, garlic on the bottom of the jars, fill the jars with hot mushrooms, add vinegar, pour boiling marinade to the top.

Then the jars need to be rolled up and cooled under a blanket.

Mushrooms must be stored in a cool place.

Marinating milk mushrooms with blanching

Required Products:

2 liters of water
15 pieces allspice
15 pieces of cloves
5 bay leaves
2 tbsp. spoons of vinegar essence
milk mushrooms.

Before cooking, milk mushrooms must be thoroughly cleaned, rinsed thoroughly under running water and blanched for 3 minutes in boiling water.

Cool the mushrooms under running water.

Place the milk mushrooms in a saucepan, sprinkle with seasonings and salt, and leave to marinate for several days.

Then transfer the milk mushrooms into pre-prepared sterile jars, add spices and add hot marinade to the jars.

In order to prepare the marinade, you need to boil water with vinegar essence.

Then roll up the jars with metal lids and let them cool at room temperature.

Store prepared pickled milk mushrooms in a cool place.

Marinated milk mushrooms can be served not only as an independent dish, but also using them in the preparation of a variety of salads and other various dishes. An important point is that pickling milk mushrooms is also used to prepare many Lenten dishes, such as pickle with milk mushrooms, pie with milk mushrooms and sauerkraut, and for many other dishes.