Marinating milk mushrooms for the winter in glass jars. Marinating milk mushrooms: recipe and useful tips. Hot canning white and black milk mushrooms for the winter

The recipes for canning milk mushrooms at home offered further on the page will allow you to make the most of forest gifts for cooking delicious snacks. These raw material processing methods guarantee complete safety and no risk of poisoning.

Since canning milk mushrooms for the winter has been practiced in our country for a long time, there is a proven technology that allows you to obtain a tasty and nutritious product. Let's consider everything available methods canning milk mushrooms, which allow you to make right choice for every modern housewife. For the most part, recipes for canning milk mushrooms for the winter are in jars, since they are the optimal container for storing this product at home. They can be put in the refrigerator or lowered into the cellar.

Canned milk mushrooms are a method of preparation in which the mushrooms are sterilized and stored hermetically closed banks. For milk mushrooms canned in jars, glass containers with a volume of 0.25 to 3 liters are used, which are rolled up with tin or closed with other tight-fitting lids. You can preserve pickled, fried and even salted mushrooms by first preparing them as described below in the recipes for canned milk mushrooms, then the prepared mushrooms are placed in clean, washed jars. First, you need to pour hot filling into the jar, about a fifth of the total volume of products in the jar, then fill the jar with mushrooms and spices with which they were cooked.

All recipes for preparing canned milk mushrooms for the winter involve a processing method such as sterilization, which requires a tank or large pan.

A stand is placed there so that the bottom of the jar does not come into contact with the bottom of the pan, and so much water is poured in so that it covers the jar no lower than 1.5–2 cm from the neck. Before starting sterilization, the water must be heated to a temperature of 60-70 °C.

The lids for the jars need to be boiled for 10-15 minutes along with the rubber gaskets. The filled jar must be immediately covered (without closing tightly) with a lid removed from the boiling water, then placed in a sterilization tank and boiled over low heat.

The jar should not touch the walls of the tank, otherwise it may crack. Sterilization time depends on the size of the utensils used. Cans with a capacity of up to 0.5 liters are heated for 12-15 minutes, up to 1 liter - 20 minutes, up to 3 liters - 30 minutes. After sterilization, the jar is removed from the water (there are special tongs for this), without moving or lifting the lid, then the lid is rolled up or tightly closed.

Storing mushrooms depends on how thoroughly the sterilization is carried out. Well-sterilized mushrooms can be stored even at room temperature, although it is better to place them in a cool place, because even in sterile conditions long-term storage at high temperature reduces the taste of the product.

How to properly preserve porcini mushrooms in jars for the winter

Before you can preserve milk mushrooms in jars for the winter, you need to choose a suitable layout of products, for example, this:

fresh firm milk mushrooms
citric acid

Before canning milk mushrooms, rinse the purified raw materials, cut large ones into 2 or 4 parts and boil in water with a small addition of salt and citric acid. Then drain and rinse cold water and, well dried, place in jars to a height of 1.5 cm below the rim. Pour in brine (1 tablespoon of salt per 1 liter of water), close with lids and sterilize at 100°C for 90–95 minutes. Upon completion of sterilization, immediately cool the jars. After 2 days, sterilize the mushrooms again for 45–50 minutes at 100 °C. For long-term storage, repeat sterilization after 2 days (45–50 minutes at 100 °C

Before canning white milk mushrooms, you need to boil them.

To do this, add to 1 liter of water:

Salt – 20 g
Citric acid – 5 g

Peel and rinse freshly picked mushrooms. Before canning milk mushrooms for the winter, they need to be cut into several parts and boiled in salted and acidified water until tender. Transfer the boiled mushrooms into sterile jars, pour in the strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

We also suggest learning how to properly preserve milk mushrooms with vegetables and fragrant herbs.

Components on liter jar:

Milk mushrooms – 500 g
Carrots – 300 g
Onion – 50 g
Parsley roots – 100 g
Tomatoes – 400 g
Garlic – 1 clove
Parsley and celery - 1 small bunch each
Bay leaf - 1-2 pcs.
Allspice – 4–5 peas
Salt – 30 g
Sugar – 10 g

Separate the caps from the stems of white milk mushrooms.

Clean the legs from the soil, put everything in a saucepan and boil until tender.

During cooking, add peeled carrots to the mushrooms, onions and parsley root.

Cut the boiled mushrooms and vegetables into pieces and mix with chopped tomatoes.

Strain the mushroom broth, add salt and sugar, heat to a boil and boil, usually by almost half.

Place chopped herbs, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars.

Then put the boiled mushrooms with vegetables and pour over the mushroom broth.

Cover the jars with sterile lids and sterilize half-liter jars in boiling water for 25 minutes, liter jars for 40 minutes.

Then roll up, turn upside down and keep under a blanket until completely cooled.

Store in a dark, cool place.

Hot canning white and black milk mushrooms for the winter

Hot canning of milk mushrooms guarantees the absence of infections and toxins that can cause digestive upset in humans.

To preserve white milk mushrooms for the winter in a liter jar you need:

Bay leaf – 2 pcs.
Allspice – 4–5 peas
Vinegar essence 80% – 1 teaspoon
Salt - to taste

Remove the marinated mushrooms from the marinade, place on a sieve and let the liquid drain. Then place the mushrooms tightly in sterile jars, after placing spices and salt on the bottom of the jars. Pour boiling water over the packed mushrooms, cover with sterile lids and sterilize half-liter jars in boiling water for 35 minutes, liter jars for 45 minutes. After the sterilization time has expired, remove the jars from the water, add a teaspoon of vinegar essence to each and immediately roll up. Turn the rolled cans upside down and keep them under a blanket until they are completely cooled. Store in a dark, cool place.

You can also try to master canning black milk mushrooms for the winter using a recipe in which it is more convenient to use jars with glass lids and clamps, since the canned food is subject to double sterilization.

Components:

Cleaned milk mushrooms – 1 kg
Sunflower oil – 1.5 cups
Onions – 150 g
Bay leaf – 4–5 pcs.
Allspice – 7–8 peas
Table vinegar – 1 tablespoon per jar
Salt - to taste

Peel, rinse, chop and boil the mushrooms in salted water for 4-5 minutes.
After this time, drain the water, place the mushrooms in a colander and let the water drain.
Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10–15 minutes.
Then add finely chopped onion, salt and spices to the mushrooms and simmer until tender for about an hour over low heat.
Before finishing stewing, add vinegar to the mushrooms.
Place the hot mushroom mass into half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours.
Then roll up and cool under a blanket.
After 2 days, sterilize again in boiling water for 40 minutes.
Store in a dark and cool place.

Preserving black milk mushrooms with added fat

Sometimes we preserve black milk mushrooms with the addition of fat in order to significantly increase the shelf life of the preservation.

Ingredients:

1 kg milk mushrooms
200 g fat
salt to taste.

Method of preparation.

Wash the milk mushrooms, peel them, cut them into slices, place them in a frying pan with fat, sprinkle with salt. Simmer until done. Transfer to jars, sterilize, seal tightly.

Natural sterilized mushrooms.

Ingredients:

5 kg milk mushrooms
20 g wine vinegar
10 g salt.

Method of preparation.

Wash, peel and blanch the mushrooms in salted water for 3-4 minutes. Cool, transfer to jars. Add salt and vinegar to 1 liter of boiling water, pour the brine over the mushrooms (for 600 g of mushrooms - 400 ml of brine). Sterilize, seal tightly, leave for 2 days, sterilize again.

Canned milk mushrooms in tomato juice.

Ingredients:

1 kg milk mushrooms
700 g tomato puree
80 ml vegetable oil
300 g sugar
bay leaf and vinegar to taste
15 g salt.

Method of preparation.

Wash the mushrooms, chop them, simmer over low heat until their juices release, adding bay leaf and vegetable oil. Mix tomato puree with salt and sugar, add to mushrooms, heat, but do not boil. Transfer the mixture into jars. Sterilize and seal tightly.

Milk mushrooms, salted with spices.

Ingredients:

1 kg milk mushrooms
5 bay leaves
3 cloves garlic
15 g dill seeds
5–6 black peppercorns
60 g salt.

Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (20 g of salt and 1/2 teaspoon of citric acid per 1 liter of water). Remove the milk mushrooms using a slotted spoon, place in an enamel container and let cool. At the bottom of the jar prepared for pickling, place some bay leaves, a few black peppercorns, dill seeds and a clove of garlic, sprinkle salt, place mushrooms on top, salting each layer and alternating with the remaining ingredients. Sprinkle the top layer with salt and cover with gauze, cover with a circle with a weight. After a week, close the jar with a lid and put it in a cool place.

Salted milk mushrooms ( hot way).

Compound:

1 kg milk mushrooms
blackcurrant and horseradish leaves

For the brine:

1 liter of water
30 g salt
8–10 black peppercorns
2 bay leaves

Wash the milk mushrooms thoroughly. Place in boiling water (60 g of salt per 1 liter of water), cook for 15–20 minutes after boiling. Drain the water, place the mushrooms in a colander, and let the liquid drain. To make the brine, boil water, add spices and salt. Place the mushrooms in the brine and cook for 5–10 minutes. Then transfer the mushrooms along with the brine into a pickling container, cover with currant and horseradish leaves. Place a light pressure on top so that the milk mushrooms are completely covered with brine. Leave for 5-6 days at room temperature. Then move to a cold place for 30–40 days.

Hot salted milk mushrooms in Oryol style.

1 kg milk mushrooms
2 tbsp. spoons of salt
5 allspice peas
7 black peppercorns
ground red pepper
20 g dill
2–3 blackcurrant leaves

Before salting, soak the milk mushrooms in salted water, changing it several times. Boil in lightly salted water for 5–8 minutes. Drain in a colander and cool. Place in a container in layers, sprinkling with salt and arranging with spices, blackcurrant leaves and dill stems.

Hot pickled mushrooms.

1 kg boiled mushrooms
2 tbsp. spoons of salt
4 bay leaves
5 allspice peas
3 carnations
5 g dill
2 blackcurrant leaves

Rinse the boiled mushrooms with cold water and cook with the addition of spices. Drain in a colander and cool. Then place in a container in layers, sprinkling with salt and arranging with black currant leaves and dill stems.

Canning fried milk mushrooms.

Peel fresh milk mushrooms, rinse, drain and cut into bars or slices. Heat the oil in an enamel pan, put the mushrooms there, add salt and cook in own juice, under the lid at low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. The mushrooms should be placed hot in small jars, previously sterilized in boiling water for 15 minutes (the lids should also be sterilized), and pour a layer of melted butter on top of at least 1 cm. If the mushrooms should be stored at room temperature, the jars should be sterilized for 1 hours and seal hermetically. If they are stored in a cold room, simply seal the jars. In any case, they must be stored in the dark, because fats break down and go rancid in the light.

Canning milk mushrooms in their own juice.

Peel the milk mushrooms, rinse, chop and place in an enamel pan with a little water poured into the bottom. Salt them and heat them while stirring until the juice comes out, then cover with a lid and boil over low heat for 15-20 minutes. Place the boiled mushrooms in jars, pour in the remaining mushroom juice from cooking, so that they are completely covered with liquid. If there is little juice or it has boiled away, you can add a little during cooking. boiled water. Sterilize the jars, roll them up and store them.

Milk mushrooms that autumn forest gives people in abundance, they are considered conditionally edible mushrooms, in other words, they require special pre-treatment. If the cooking technology is followed, they become a delicious dish, and also very healthy. They have more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets especially appreciate salted milk mushrooms, although milk mushrooms marinated for the winter also turn out tasty and crispy. In addition, they are stored better, which is why many housewives prefer to prepare them in this way.

Features of the technology

When cutting off a mushroom, it is difficult not to notice how light juice is released from the leg - this is lactic acid, which can spoil the taste of any dish, as it is very bitter. Once preserved, it will quickly make it unusable: the marinade will soon become cloudy and acquire a white tint, first at the bottom, then throughout the entire jar. To make the preparation tasty, appetizing and safe, you should strictly follow the technology when preserving milk mushrooms.

The first thing you need to do after collecting milk mushrooms is to sort them out. Main task– avoid getting into conservation inedible mushrooms. You should not spare overgrown and wormy ones: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside the small mushrooms, the most delicious ones, separately.
The second stage is cleaning the milk mushrooms from debris and dirt. Experienced mushroom pickers use for this toothbrush with soft bristles. It will be easier to peel the mushrooms if you soak them at least an hour before.
After cleaning and sorting, the milk mushrooms need to be soaked. This is usually done in cold water, lightly salted (10 g of salt per liter of water). This water needs to be changed as often as possible. Soaking in cold water should take place for at least two days. If you want to speed up the process of removing lactic acid, you can boil it. In this case, the milk mushrooms need to be boiled 3-4 times for 20 minutes each. large quantities salt water, rinsing them thoroughly each time after cooking. This accelerated method has only one drawback - marinated milk mushrooms after such processing will not be crispy, and this is precisely why they are valued.
After soaking, the milk mushrooms should be washed well in running water and canned according to the chosen recipe.

Additionally, it should be noted that milk mushrooms cannot be collected along highways, as they absorb well toxic substances, which even soaking does not help to get rid of completely.

Pickled milk mushrooms - a classic recipe

milk mushrooms – 2 kg;
water – 2 l;
salt – 50 g;
bay leaf – 4 pcs.;
cloves – 5 pcs.;

Cooking method:

Pour pre-soaked and coarsely chopped milk mushrooms into 1 liter of water, adding 10 g of salt, put on fire, bring to a boil and, skimming off the resulting foam, boil for 20 minutes.
Remove the milk mushrooms, rinse, and wait until the water has completely drained from them.
Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves into the pan while it boils.
Place mushrooms in the marinade and simmer for 15 minutes.
Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in prepared sterilized jars.
Pour the hot marinade over the mushrooms until they are completely covered.
Close the jars hermetically with pre-boiled lids and place them upside down.
Wrap in a blanket and wait until the workpieces have cooled completely.

Store marinated milk mushrooms for classic recipe, you can do it all winter. They are usually served by pouring oil over them and chopping onions or garlic. It is important to know that pickled mushrooms are ready to eat only after a week - you cannot taste them before.

Pickled milk mushrooms - a simple recipe

milk mushrooms (already peeled and cut) – 1 kg;
water – 2 l;
salt – 50 g;
sugar – 40 g;
table vinegar (9 percent) – 120 ml.

Cooking method:

Prepare the milk mushrooms by soaking them well, and the jars by sterilizing them in the oven or steaming.
In salted water, using 1 liter of water and 10 g of salt from the amount of ingredients indicated in the recipe, boil the milk mushrooms. You need to cook them for so long until they sink to the bottom. In this case, you need to carefully remove the foam that will form on the surface.
Drain the mushrooms in a colander and rinse them with plenty of water.
Pour 1 liter of water into a clean saucepan, dissolve 40 g of salt and sugar in it, bringing to a boil. Place the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
Place the milk mushrooms, pour boiling marinade over them, into jars, roll up the jars.
The mushrooms should cool in a warm place, and it is better to place the jars with the lids down. They will marinate for another 5 days, after which they can be put away in the pantry for the winter.

For marinating milk mushrooms this recipe no spices are needed, but the marinade turns out tasty thanks to a balanced combination of salt, sugar, and acetic acid.

Milk mushrooms in spicy marinade

milk mushrooms – 2 kg;
water – 3 l;
salt – 60 g;
sugar – 20 g;
bay leaf – 2 pcs.;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.;
garlic – 3 cloves;
black pepper (peas) – 2 pcs.;
cloves – 2 pcs.;
table vinegar (9 percent) – 60 ml.

Cooking method:

Clean and sort the milk mushrooms. Soak them for two days, changing the water periodically. Cut large specimens into several pieces.
Sterilize two liter jars for 15 minutes, prepare the lids for them by boiling them for 10 minutes. You can use four half-liter jars, which can be sterilized a little less.
Dissolve a tablespoon of salt in two liters of water, dip the milk mushrooms in the saline solution and boil them in it for 20 minutes after boiling. In this case, you need to remove all the foam that forms.
Rinse the boiled milk mushrooms in running water and, while it is draining, prepare a marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
When the brine boils, dip currant, cherry, bay leaves, pepper and cloves into it, and add mushrooms.
Boil for a quarter of an hour, adding thinly sliced garlic 5 minutes before the end of cooking.
Place the hot mushrooms in the jars, pressing them down carefully with a spoon.
Pour 30 ml of table vinegar into each liter jar. If you use half-liter ones, then just add a teaspoon of acetic acid to each.
Pour boiling brine over the milk mushrooms until it completely covers them. Close the jars with the prepared lids. You can roll them up or use screw caps.
Turn the jars over, wrap them in a warm blanket and leave them to cool under it. After a day, it’s time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe turn out crispy and appetizing, the marinade has a pleasant spicy aroma and a balanced sweet-sour-salty taste.

Milk mushrooms marinated with cinnamon

milk mushrooms – 1 kg;
water – 2 l;
salt – 20 g;
bay leaf – 3 pcs.;
allspice (peas) – 5 pcs.;
cinnamon – ? part of a stick;
table vinegar – 20 ml;
citric acid – 3 g.

Method of preparation;

Prepare the milk mushrooms by thoroughly cleaning them, soaking them, sorting them and cutting them into pieces.
Sterilize the liter jar and its lid.
Boil the mushrooms for 15 minutes in a liter of salted water, using the entire amount of salt specified in the recipe. Don't forget to skim off the foam. Place the milk mushrooms in a colander and wait for the water to drain. There is no need to rinse them.
From the second liter of water and a tablespoon of vinegar, cook the marinade, adding pepper, bay leaf and cinnamon.
Place milk mushrooms in the marinade and cook for 20 minutes.
Remove the cinnamon from the marinade and place it at the bottom of the jar; place the mushrooms on top, crushing them with a spoon. Pour in citric acid, pour marinade.
Place the jar, covering it with a lid, in a pan of water and sterilize for half an hour.
Seal the jars, turn them over, cover with a blanket. After cooling, remove to the room where you store the preparations for the winter.

Milk mushrooms marinated with cinnamon are a delicious and original appetizer.

Milk mushrooms marinated with onions and tomatoes

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

Cooking method:

Cut the soaked and washed mushrooms into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Remove and dry. You need to cook until the mushrooms sink down, skimming off the foam.
Pour boiling water over the tomatoes and peel them. Cut into large pieces.
Remove the skin from the onion and cut it into thin half rings.
Pour oil into a saucepan, put milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the entire preparation) and fry them for 10 minutes. Remove and place in a saucepan.
Fry the onion until golden brown and add to the milk mushrooms.
Fry the tomatoes until they are completely soft. Add them too to the onions and mushrooms.
Pour vinegar into the pan and simmer the salad for half an hour over low heat, remembering to stir it so that the food does not burn.
Transfer the salad into sterilized jars, roll up, and let cool under a winter blanket.

This preparation is a ready-made salad, where the main ingredient is pickled milk mushrooms. If you prepare it for the winter at least once, it will become your traditional preparation.

Milk mushrooms marinated in Polish

milk mushrooms – 2 kg:
water – 3 l;
salt – 50 g;
sugar – 30 g;
bay leaf – 1 pc.;
garlic – 20 cloves;
table vinegar (9 percent) – 60 ml;
cloves – 3 pcs.;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.

Cooking method:

Clean, rinse and soak the milk mushrooms, remembering to change the water every 3-4 hours. Rinse again.
Dissolve two teaspoons of salt in two liters of water and bring to a boil.
Add the mushrooms and boil them for 12–15 minutes, skimming off the foam. Rinse the milk mushrooms and let the water drain from them.
Prepare the brine by boiling a liter of water and adding currants and cherry leaves, laurel, garlic cloves (whole), cloves, adding two tablespoons of salt and one and a half tablespoons of sugar.
Dip the milk mushrooms into the brine and cook them in it for 20 minutes.
Transfer the mushrooms into sterilized jars, fill with boiling brine, pour 30 ml of vinegar into each liter jar, and seal. You should get two liter jars in total.
Let cool under a winter blanket and store for long-term storage.

Mushrooms marinated according to a recipe popular in Poland have a specific aroma: some people are delighted with it, others - on the contrary. Therefore, if you are preparing mushrooms in garlic marinade for the first time, you should not make a lot of such an appetizer at once.

Pickled milk mushrooms are a good preparation for the winter, which will help diversify your diet and decorate the holiday table. Many recipes allow you to choose a snack to suit your taste.

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 You can marinate milk mushrooms 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 in plain water for 2 days.
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:

You need to pour it into the pan clean water, 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. To decorate New Year's table or any other holiday with mushrooms, almost every housewife tries in the summer and autumn period, the so-called mushroom season, prepare pickled mushrooms and roll them into a jar.

You can marinate almost anything edible mushrooms- boletus, porcini mushroom, 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

Mushrooms must be washed well with cold running water and cook 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 them in sterile jars and seal tightly. nylon covers 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 need to be thoroughly cleaned and washed. large mushrooms 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 with 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 variety of dishes. An important point is that marinating milk mushrooms is also used for preparing many Lenten dishes, such as rassolnik with milk mushrooms, pie with milk mushrooms and sauerkraut and for many other dishes.

Milk mushroom is one of the most delicious, but, unfortunately, the most rarely found mushrooms. If you still managed to find it in the forest, then you want to quickly cook it delicious dish to enjoy excellent taste. Fortunately, this can be done not only in summer, but also in winter, if you know the recipe for pickled milk mushrooms.

Milk mushroom, like any other mushroom, is a capricious product.

Therefore, to make the dish tasty, it is worth mastering several cooking technologies:

A mandatory procedure is mushroom sorting. Under no circumstances should wormy or rotten forest products be allowed to get into the dish.
The second stage of preparation is the removal of contaminants. Each milk mushroom must be thoroughly rinsed with water.
The longest and most exhausting process is soaking, which is carried out for two days. To do this, you need to fill the main component of the workpiece with lightly salted water and change it periodically.
After soaking, you need to rinse all the mushrooms again.

Many housewives use a trick. They boil the mushrooms for 20 minutes 3-4 times, but in water with high content salt. Of course, this will shorten the soaking period. But because of this, the mushrooms will stop crunching, which is unacceptable for pickled milk mushrooms.

How to select and prepare mushrooms before pickling

It is recommended to choose only those mushrooms that grow in the forest. Many people collect or buy them near the trails. This is highly not recommended. Mushrooms are capable of absorbing harmful toxins that cannot be removed even after prolonged soaking.

How to pickle milk mushrooms in jars at home

Every housewife has her own secrets for preparing food for the winter. It’s worth giving a few examples of recipes for marinating milk mushrooms.

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

The classic recipe for pickling white milk mushrooms is simple. For this, a hot method is used, which involves boiling them in a marinade. There are a few basic steps to take:

transfer 1 kilogram of the main product into a deep pan;
fill them with 1 liter of water with the addition of 10 grams of salt;
put on the fire and bring to a boil, this will take approximately 20 minutes;
transfer the milk mushrooms to a colander and wait until the water has completely drained from them;
prepare the marinade by diluting 40 grams of salt, 5 clove buds, 5 allspice peas and 4 small bay leaves in 1 liter of boiling water;
Boil the future marinade for 15 minutes, and then add boiled milk mushrooms to it;
last of all, vinegar in a volume of 20 milliliters is added to the liquid.

Pickling mushrooms in this way is not only simple, but also profitable, because it requires minimum set products. The finished product should be placed in jars, closed with lids and wrapped in a warm blanket, waiting for them to cool completely.

Marinating black milk mushrooms

Cooking black milk mushrooms is slightly different from the classic recipe. First of all, the soaking period is slightly different, which is 3 days. The composition of the marinade is also slightly different: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in 1 liter of water.

Cold way

The most popular recipe among housewives for preparing pickled mushrooms using the cold method. This makes the main product crispy, so it can be used in salads or added to side dishes. To do this you need:

soak raw mushrooms for 3 days, periodically changing the water;
roll each mushroom in salt and place in a deep container;
add to the main component 1 head of chopped garlic, 1 small chopped horseradish root;
cover all contents with gauze;
put on top of gauze fresh leaves cherries, currants, horseradish and dill;
The final stage of cooking is to apply heavy pressure.

Now the milk mushrooms should be moved to a cool place. Within 1 month they will infuse and release their own juice.

In tomato sauce

Marinated mushrooms are not only tasty, but also high in calories. But if you need to add to the product nutritional properties, then it is recommended to add 200 grams to the marinade tomato paste instead of water. This way you will get stewed milk mushrooms.

With garlic

Garlic is the most common product that is often used for preparing preparations. It creates a spicy, spicy taste and gives the dish a pleasant aromatic note. The dish must be prepared according to the classic recipe, but in addition to spices, you also need to add 5 medium-sized cloves of garlic, chopped or passed through a garlic press, to the marinade.

In oil

You can also cook marinated milk mushrooms in oil. To prepare, you need to mix 2 tablespoons of vegetable oil with 2 teaspoons of mustard and pepper, then add the resulting sauce to the cold-cooked mushrooms.

With other mushrooms

You can make an excellent assortment of milk mushrooms for the winter. To do this you need:

Boil 1 kilogram of peeled and cut assorted mushrooms in lightly salted water. Milk mushrooms go well with porcini mushrooms, boletus, boletus and boletus.
Transfer them to a colander. While the water is draining, you can start preparing the marinade. To do this, you need to dilute 12 allspice peas, 1 chopped onion, 20 grams of salt, 0.5 tablespoons in water granulated sugar, 2 bay leaves and 60 milliliters of table vinegar. Next, all contents need to be boiled for 10-25 minutes.

Now marinate. You should transfer the assorted mushrooms into a jar and pour the boiled marinade over it.

With citric acid

Instead of vinegar, you can add citric acid to crispy milk mushrooms. This will not change the taste of the dish, but it will become several times healthier.

In a spicy marinade

salt - 60 grams;
granulated sugar - 20 grams;
bay leaf - 2 pieces;
fresh or dry currant leaves - 2 pieces;
fresh or dry cherry leaves - 2 pieces;
cloves - 2 buds.

All components must be diluted in 2 liters of water and cooked for 20 minutes. Then you can add milk mushrooms to the resulting marinade and cook them in the classic or cold way.

With cinnamon

To enhance taste qualities product, you can add 1 stick or 1 teaspoon of cinnamon.

It will not only create a new taste, but also an unsurpassed aroma.

With onions and tomatoes

The richest dish for the winter is preparing milk mushrooms with onions and tomatoes. It is necessary to fry 2 kilograms of mushrooms, 1 kilogram of chopped onions and tomatoes in a frying pan in 100 milliliters of vegetable oil. All contents must be transferred into jars and filled with marinade prepared in any way.