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Home canning methods for berries, fruits, vegetables and mushrooms allow you to preserve these vitamin pantries throughout the year. Properly cooked milk mushrooms with vinegar do not harm the health of the digestive tract and, at the same time, are perfectly preserved for a long time. Salting milk mushrooms with vinegar as an additional preservative is absolutely safe at home. We offer you to find out how the pickling of milk mushrooms for the winter with vinegar is carried out, what recipes for this you can choose and what subtleties to pay close attention to. Hot salting of milk mushrooms with vinegar is often used, since it is this method that guarantees the absence of mold and bacteria during subsequent storage. But the cold way of preserving these magnificent mushrooms has a right to exist. All this can be found on this page.

How to pickle milk mushrooms with vinegar

Cold salting of milk mushrooms with vinegar is carried out in wooden tubs or in glass jars. They can also be salted in an enamel bowl with intact enamel. Tin, galvanized and earthenware dishes are corroded by brine and form harmful substances that can poison the mushrooms, so they cannot be used for salt. The container prepared for pickling mushrooms must be clean and free of foreign odors. Tubs must be soaked before salting so that they do not let water through.

For salting, tubs are suitable only from deciduous trees - birch, oak, linden, alder, aspen.

Before pickling milk mushrooms with vinegar, new oak tubs need to be soaked for 12-15 days, changing the water every 2-3 days to remove tannins from the wood, otherwise they will cause blackening of mushrooms and brine. There are three ways to pickle mushrooms: cold, dry, and hot. Rural residents often use cold and dry methods, while townspeople use hot methods. Cold pickling of mushrooms is a fermentation, because the preservative in it is not salt, but lactic acid formed during fermentation. Cold-salted mushrooms do not reach readiness earlier than one and a half to two months, but they are tastier and better stored than hot-salted mushrooms. Hot salted mushrooms are ready to eat in a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Recipe for hot salted milk mushrooms with vinegar

The recipe for pickling milk mushrooms hot with vinegar includes several stages of preparation.

The marinade is poured into an enamel pan, put on the fire, brought to a boil and the prepared mushrooms are lowered there.

When the milk mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

For the marinade for 1 kg of fresh mushrooms, 1 tablespoon of salt and 200 g of a 6% solution of edible acetic acid are taken.

When foam no longer forms in the boiling marinade, spices are added to the pan.

At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool by covering the pan with gauze or a clean cloth.

Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked.

The jars are closed with plastic lids or parchment and stored in a cold place.

According to the recipe, hot salted milk mushrooms with vinegar are taken for 1 kg of fresh mushrooms:

• 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 citric acid to preserve the natural color of the mushrooms.

How to salt milk mushrooms with vinegar

Before salt the 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, laid out in jars and poured with a cold marinade prepared in advance. The jars are closed with lids and stored in a cold place.

To prepare the marinade, for 1 kg of fresh milk mushrooms you need to take:

• 0.4 l of water
• 1 teaspoon salt
• 6 allspice peas
• 3 pcs. bay leaf
• Carnation
• Cinnamon
• a little star anise
• citric acid.

1. The mixture should be boiled in an enamel saucepan for 20-30 minutes over low heat.
2. When the marinade has cooled slightly, add 8% vinegar there - about 70 g per 1 kg of fresh milk mushrooms.
3. Pickled milk mushrooms are stored at a temperature of about 8 ° C.
4. They can be used in food 25-30 days after pickling.
5. If mold appears in the jars, the milk mushrooms need to be thrown onto 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, calcined jars and pour the marinade over again.

Salted milk mushrooms with vinegar and spices

• 1 kg of mushrooms

To prepare salted milk mushrooms with vinegar and spices, you need to take for pouring:

• 400 ml water
• 1 tsp salt
• 6 black peppercorns
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

To prepare the filling, pour water into an enamel bowl, add salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the milk mushrooms in slightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, discard them in a colander. Then put in jars and pour hot marinade (for 1 kg of mushrooms 250-300 ml of marinade filling). Cover with prepared lids and sterilize at low boil for 40 minutes. After sterilization, seal the mushrooms immediately and place in a cool place.

Salting milk mushrooms with vinegar

For salting milk mushrooms with vinegar according to this recipe, you will need to take:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 peas of allspice
• 1 bay leaf
• Carnation
• 2 g citric acid

Pour some water into a saucepan, add salt, vinegar, heat to a boil and lower the milk mushrooms there. Bring to a boil and simmer over low heat, stirring constantly and skimming. When the water becomes clear, add sugar, spices, citric acid. Finish cooking as soon as the milk mushrooms sink to the bottom and the marinade brightens. Cool the mushrooms quickly, put in jars, pour over chilled marinade, close with plastic lids. Sterilize at 70 ° C for 30 minutes. Store in a cool place.

Marinating fresh milk mushrooms with vinegar

For 10 kg of fresh milk mushrooms:

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• Cinnamon
• Carnation
• allspice
• nutmeg and other spices.

To marinate the milk mushrooms, you need to sort out, sort by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot milk mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. At the end of sterilization, quickly roll up and cool the cans.

Milk mushrooms pickled with vinegar

For 10 kg of mushrooms:

• 1 liter of water
• 1 tbsp. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 tbsp. tablespoons of sugar
• 4 teaspoons of salt
• 3 bay leaves
• 6 allspice peas
• 3 carnation buds
• 3 pieces of cinnamon.

Milk mushrooms sterilized in sweet and sour sauce

Pouring (for 1 kg of milk mushrooms):

• water - 350 ml
• 8% vinegar - 150 ml
• salt - 2 tbsp. spoons
• sugar - 30 g (1.5 tablespoons)

Spices and additives (for a liter can):

• 1 bay leaf
• 1 hourspoonful of yellow mustard seeds
• allspice
• 3-4 black peppercorns
• onion
• horseradish
• carrots to taste.

Milk mushrooms are sterilized no later than 24 hours after collection.

Mushrooms, which should be cleaned while still in the forest, are washed at home several times in cold water. Small mushrooms are left intact, only the legs are trimmed, and large ones are cut into 2 or 4 pieces. Cooked mushrooms are boiled for 5-7 minutes in boiling salted and acidified water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar so that the mushrooms turn white), then they are immersed in cold water, cooled and after drying, they are laid out in clean jars. The mushrooms are shifted with spices and additives and poured with hot pouring (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the pouring with vinegar is not boiled so that the vinegar does not evaporate) so that all mushrooms are completely flooded. The cans are immediately closed, placed in a hot water sterilization tank and sterilized. Sterilization is carried out at a temperature of 95 ° C: 0.7-1 liter cans - 40 minutes, 0.5 liter cans - 30 minutes. At the end of sterilization, the jars are immediately cooled. Arrange the boiled chilled milk mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer (about 0.8–1.0 cm) of vegetable oil on top of the marinade, close the jars with parchment paper, tie and refrigerate for storage.