Pickled white milk mushrooms

Marinated milk mushrooms with 9% vinegar

Delicious crispy milk mushrooms can be easily prepared in jars using vinegar. A homemade mushroom appetizer can be stored for a long time in a cool room and will delight your family at any time.

Cooking time: 3 hours

Cooking time: 30 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Bay leaf – 2 pcs.
Black peppercorns – 4 pcs.
Salt – 2 tsp.
Vinegar 9% – 1 tbsp.

Cooking process:

We clean the milk mushrooms, cut off the excess, wash and soak in cold water for 1-2 hours.
Drain the dirty water, pour one and a half liters of clean water into the mushrooms, add salt and bring to a boil. Cook for 30 minutes over moderate heat. Towards the end of cooking, add bay leaves, peppercorns and vinegar.
Stir the contents of the pan and pour into clean jars up to the neck. Close with scalded lids, cool and take away for long-term storage. Ready!

Storage Features

In order for milk mushrooms to retain their rich taste, remain juicy and crispy, they must be stored correctly. Mushrooms should be kept out of direct sunlight and high temperatures.

How and where to store

pickled milk mushrooms in a cool basement, cellar or pantry , away from sunlight.

Best before date

The shelf life of pickled milk mushrooms with vinegar is 12-18 months . After this, it is not recommended to use them.

Pickled milk mushrooms without vinegar for the winter

Marinating milk mushrooms without vinegar makes them more delicate in taste. After opening the jar, the mushrooms are immediately ready to serve without rinsing under water or other manipulations. Try a simple recipe for a delicious winter snack.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 3 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Black peppercorns – 4 pcs.
Salt – 3 tsp.
Sugar – 2 tsp.
Citric acid – 2 tsp.

Cooking process:

We sort out the milk mushrooms. Next, you can soak the mushrooms in cold water or simply rinse them for a long time and thoroughly if you want to save time.
Pour water over the mushrooms, add black peppercorns and boil after boiling for 20-30 minutes.
Separately, boil one and a half liters of water with salt and sugar. After boiling begins, add citric acid. Stir and remove from the stove.
Place the mushrooms in clean, sterilized jars, fill them with marinade and close with nylon lids. Let the pieces cool and take them away for storage. Ready!

Crispy marinated milk mushrooms without sterilization for the winter

Winter preparations from milk mushrooms always turn out crispy and appetizing. And those who don’t like to spend a long time fiddling with seaming will definitely like the recipe for preparing popular mushrooms without sterilization.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Black peppercorns – 6 pcs.
Cloves – 6 pcs.
Garlic – 6 cloves.
Bay leaf – 1 pc.
Salt – 3 tsp.
Sugar – 1 tsp.
Vinegar – 2 tsp.

Cooking process:

We carefully sort the milk mushrooms, soak them in ice water, rinse them and let them dry.
Peel the garlic cloves. Prepare the rest of the spices.
Pour water over the mushrooms and bring to a boil, then cook for 30 minutes over medium heat.
In 1.5 liters of cold water, dilute salt, sugar, add pepper, cloves and bay leaf. Bring to a boil and turn off the finished marinade.
Place boiled mushrooms in clean scalded jars, immediately pour boiling marinade over them, add vinegar and close. Let the pieces cool and you can put them into storage!

Hot marinated milk mushrooms

Harvesting mushrooms for the winter using the hot method is a simple and quite popular procedure. Try marinating crispy and flavorful milk mushrooms this way. The result will pleasantly surprise you!

Cooking time: 50 minutes

Cooking time: 25 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1.5 l.
Black peppercorns – 4 pcs.
Greens - to taste.
Salt – 2 tbsp.
Vinegar – 2 tsp.

Cooking process:

We sort out the mushrooms, soak them in water and clean them of dirt. It is convenient to use a small brush.
Let the mushrooms dry; large ones can be cut into small pieces.
Fill the prepared milk mushrooms with water, add salt and pepper, mix and place on the stove. Cook for 25 minutes after boiling.
Drain the water from the boiled milk mushrooms using a colander.
First put the milk mushrooms into clean scalded jars. We alternate them with pieces of greenery.
Fill the contents with the marinade formed during cooking, add vinegar.
The aromatic milk mushrooms are ready using the hot method. You can send it for storage!

White milk mushrooms stand out noticeably among their relatives. Homemade preparations from them can be considered real mushroom delicacies. But, despite this, the snack is quite simple in its execution, and it is easy to prepare for long-term storage.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 5 cans

Ingredients:

White milk mushrooms – 2 kg.
Water – 1 l.
Garlic – 3 cloves.
Bay leaf – 5 pcs.
Cloves – 2 pcs.
Black peppercorns – 6 pcs.
Salt – 2 tbsp.
Sugar – 1 tbsp.
Vinegar 9% – 2 tbsp.

Cooking process:

We sort out the porcini mushrooms and wash them thoroughly. It is not necessary to soak this type of milk mushrooms.
Cover the mushrooms tightly with water and boil for 20-25 minutes.
Heat a liter of water with salt, sugar and spices. Bring to a boil.
Sterilize jars and lids. Place peeled garlic cloves and bay leaves to taste on the bottom of the dish.
Drain the water from the boiled mushrooms. Place the milk mushrooms themselves in jars up to the neck.
Fill the preparation with marinade. Distribute the vinegar evenly among the jars and close them with lids. Ready!

Marinade for pickling milk mushrooms in jars

Before placing the mushrooms on the bottom of the container (jar), you need to pour a layer of salt. Black currant, cherry and oak leaves, horseradish leaves and roots, and dill stems are placed on top of it to give the mushrooms a better taste and aroma. The mushroom stems are cut off at a distance of 0.5 cm from the cap. Mushrooms should be placed tightly, caps down, in layers 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 standards, one and a half to two glasses of salt per bucket of mushrooms. The top of the mushrooms should be covered with a layer of currant, horseradish, cherry, and dill leaves to protect them from mold that may appear on the surface of the brine. Then the mushrooms are covered with a wooden circle, a load is placed on it (oppression, oppression) and the container is covered with a clean rag.

The marinade for pickling milk mushrooms in jars should completely cover the mushrooms. If there is not enough brine or it has leaked out for some reason, you need to pour a 10% salt solution in boiled water over the mushrooms. If mold appears, you need to remove it from the walls of the container with a clean cloth moistened with a solution of salt or vinegar, and also wash the wooden circle and the pressure in this solution.

Pickled black milk mushrooms

Dense and crispy black milk mushrooms are an original appetizer for your table. Pickled mushrooms are aromatic and have a pleasant slight bitterness. Fans of savory snacks will appreciate it!

Cooking time: 8 hours

Cooking time: 40 minutes

Servings – 3 cans

Ingredients:

Black milk mushrooms – 1.5 kg.
Salt – 2 tsp.
Black peppercorns – 6 pcs.
Garlic – 2 cloves.
Greens - to taste.
Vinegar – 2 tbsp.

Cooking process:

We sort out the black milk mushrooms and begin the long process of soaking. Fill the mushrooms with water for two hours three times. If it is possible to increase the time, then do so.
Bring the soaked milk mushrooms to a boil twice, then cut into pieces that are more convenient for rolling. We cut off as much of the leg as possible. Place the mushrooms directly into the jars.
Add greens, garlic and pepper to the mushrooms.
Sprinkle the mixture with salt and add vinegar. Then pour boiling water to the edges of the jars.
Cover the winter snack with lids and let it cool completely. Ready!

Marinated milk mushrooms with onions

Pickled milk mushrooms for the winter will turn out even more appetizing and aromatic with the addition of onions. The perfect combination of the two ingredients will easily transform into your favorite homemade mushroom appetizer.

Cooking time: 4 hours

Cooking time: 40 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1 kg.
Water – 1 l.
Onions – 1 pc.
Salt – 2 tsp.
Black peppercorns – 6 pcs.
Cloves – 2 pcs.
Vinegar – 2 tbsp.

Cooking process:

We carefully sort and wash the breasts. Soak in water for 2-4 hours.
Change the water for the mushrooms and boil them for 20 minutes over medium heat. Change the water again and repeat the procedure.
Cut the onion into thin rings.
Boil the marinade in a separate pan. Mix salt, pepper and cloves in a liter of water. Bring to a boil.
Place milk mushrooms in sterilized jars, alternating them with onions. Pour boiling marinade, vinegar and cover with lids. The fragrant preparation is ready!

Before marinating milk mushrooms: preparation

It doesn’t matter how the milk mushrooms appeared in the house, after a multi-kilometer forest walk or a promenade (what’s that like?) through the local market, there is one rule: processing begins on the same day. Therefore, despite the fatigue, we turn on the “second wind” and go ahead to clean up!

We reject “not in good condition”: old, wormy, damaged specimens.

We get rid of the rest from the stuck blades of grass, leaves, and briefly immerse them in water to soak. This will make further manipulations easier, for which you will have to arm yourself with a dish sponge and a toothbrush.

Each mushroom is carefully cleaned so that not a trace of dirt remains. The most difficult thing to clean is the space between the plates. If it is very dirty, you can rinse such specimens with a shower head or completely remove the plates with a knife.

This is especially important since you have to pickle milk mushrooms for the winter (recipes require sealing the container, and if contaminants get in, dangerous microorganisms can develop there and become active without access to air).

Soaking can be approached more simply than in the case of salting milk mushrooms. You can get rid of the bitterness contained in milky white mushroom juice by boiling it.

There are 2 scenarios here:

The washed milk mushrooms are soaked in a spacious container for 2-3 days, covering the top and attaching a small load. Mushrooms that float to the surface will lose their marketable appearance. You will need to change the water a couple of times a day.
Boil the washed mushrooms in salted water for 20 minutes (the time of active boiling is taken into account), continuously removing the foam.
Some housewives use lightly salted water acidified with lemon. Then the contents of the pan are washed well, filled with a new portion of water, boiled for another 20 minutes, and washed again. And only the third cooking is done in brine.

Soaking or multi-stage cooking - everyone prepares milk mushrooms in their own way: pickling allows for both methods.

Most often, housewives play it safe by first soaking and then boiling the bitter forest gifts several times. In this case, the time the mushrooms stay in water can be reduced to 5-6 hours.

Pickled milk mushrooms without soaking for the winter

Milk mushrooms without soaking are a simple and convenient way to prepare wild mushrooms for the winter. The product will retain all its bright taste and will certainly diversify the menu at the family table.

Cooking time: 1 hour 10 minutes

Cooking time: 40 minutes

Servings – 2 cans

Ingredients:

Milk mushrooms – 1.5 kg.
Salt – 2 tsp.
Black peppercorns – 6 pcs.
Cloves – 2 pcs.
Vinegar – 2 tbsp.

Cooking process:

We sort out the milk mushrooms, wash them thoroughly and cut them. No need to soak. This will preserve the original bitter taste of the mushrooms and significantly save time.
Boil mushrooms in plenty of water. Then we drain this water.
Fill the milk mushrooms again with water, but add salt and spices. Cook for 40 minutes over low heat. A couple of minutes before removing from the stove, add vinegar and stir.
We wash and boil the jars. Pour hot milk mushrooms in the marinade into them. Cover with lids and store. Ready!

How to pickle volushki and milk mushrooms together in a cold way: a delicious recipe

Often, having gone to collect milk mushrooms, we return with other mushrooms. In this recipe, we propose to pickle mushrooms and milk mushrooms together and treat your family to a delicious assortment.

Mushrooms must be re-sorted by removing previously damaged mushrooms, then peeled and washed. Pour in cold water and let it soak to remove the bitterness for three days, remembering to change the water every day.

How to pickle volushki and milk mushrooms together in a cold way: a delicious recipe

Next, rinse under running water and place the layer in an enamel pan, sprinkle salt and chopped seasonings evenly on it: horseradish roots, parsley, parsnips, ground pepper mixture, dried parsley and dill. Add another layer and sprinkle again, and so on layer by layer. After laying the last layer, sprinkle with salt and spices, place the plate so that it completely covers the mushrooms, but does not come into contact with the pan (with a gap of 3-5 mm). We install the oppression and leave it like that for a month. Additionally, you can layer the mushrooms with oak, cherry and currant leaves. The effect is like a barrel.

After a month, remove the mushrooms and put them in jars, since the brine (juice) will gradually evaporate and they will dry out.