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Pickled milk mushrooms are an exquisite appetizer on any table. Each housewife has her own recipe for pickled milk mushrooms, but there are subtleties and secrets that help make the mushrooms crispy and tasty. We offer you to find out all the necessary information about the preparation of pickled milk mushrooms in order to always be able to surprise guests and family members with an unusual dish. All recipes for making pickled milk mushrooms on this page have been tested and are guaranteed to make it possible to create a great canned snack. Read about how to pickle milk mushrooms at home using different sets of spices. See how to pickle milk mushrooms in recipes with photos, and use all this information in the management of your household.

Before pickling milk mushrooms at home, pick up a recipe, study the layout of the products and compare it with the taste preferences of your family.

How to pickle mushrooms?

• 1 kg of mushrooms
• 1 head of garlic
• spices to taste
• 1.5 l of water
• 0.5 kg salt
• 0.5 l of 3% vinegar

How to pickle mushrooms is described further in the recipe:

1. Boil mushrooms for 20 minutes in boiling water. Change the water to salted water, pour so that the caps are barely covered with water. Cook for another half hour with spices.

2. Arrange the ready-made mushrooms in the jars with their caps down, pour 0.5 cups of vinegar into each jar.

3. Add the marinade, close the jars with lids and cool. Now you know how to pickle milk mushrooms so that they please you and your family.

Crispy pickled milk mushrooms

In order to get crunchy pickled weights, you need to take the following products:

• 1 kg of mushrooms
• 1 head of garlic
• 0.1 kg salt
• bay leaf and fragrant
• pepper to taste

Preparation

1. 1. Place the washed milk mushrooms in salt water for 8 hours.
2. 2. Transfer to a bowl or bucket, alternating a layer of mushrooms with a layer of spices and salt. Press down with oppression.
3. 3. The mushrooms will be ready in a week. Organize into banks.

Pickling milk mushrooms at home

For pickling milk mushrooms at home, you need to prepare the following products:

• 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 put the 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 mushrooms have sunk to the bottom and the marinade has brightened.

Boil the mushroom caps in a boiling marinade for 8-10 minutes, and the mushroom legs for 15-20 minutes.

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.

Quick pickling of milk mushrooms

Prepared mushrooms - 10 kg; salt - 500 g

Marinade filling:

• vinegar essence 80% - 30 g;
• bay leaf - 10 leaves;
• allspice - 20 peas;
• cloves - 15 buds;
• water - 2 l.

Quick pickling of milk mushrooms allows them to be eaten after 56-6 days after canning. The mushrooms and mushrooms are blanched for 2-3 minutes, then kept in cold water until they cool. After that, the mushrooms are placed in a barrel in layers with the addition of spices and salt. No water is added, since the mushrooms themselves produce the brine. After such preliminary salting, the mushrooms are washed in cold water and poured with marinade filling.

How to pickle crispy milk mushrooms

• Milk mushrooms 2 kg

For the marinade for 1 liter of water:

• 1 tbsp. a spoonful of 25% vinegar (in each half-liter jar)
• dill, black peppercorns, garlic, bay leaf, hot chilli - to taste
• 1 1/2 tbsp. tablespoons of salt

Before pickling crispy milk mushrooms, select only fresh, strong and whole mushrooms, if there are darkening on the caps, cut them off.

Put the peeled and prepared mushrooms in an enamel pan, add spices, pour in boiling water (1 glass - for 1 kg of mushrooms) and cook for 20 minutes. During the cooking process, the water will evaporate, the mushrooms will release the juice. Add salt at the end of cooking. Throw the prepared mushrooms in a colander and let the water drain.

Put dill, black pepper, garlic, bay leaf (1 leaf in a jar) and hot paprika in sterilized jars. So that after cooking the milk mushrooms are crispy, pour 1 tbsp into each one and a half liter jar. spoon of 25% vinegar.

Arrange the mushrooms in prepared jars, pour hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the cans, turn them upside down, and cover. For the marinade, boil water and add salt to it.

How to marinate milk mushrooms deliciously at home

Products composition:

• 1 kg of mushrooms
• 1 bay leaf
• 1 tbsp. l. salt
• 5 allspice peas

Before pickling milk mushrooms at home deliciously, carefully study the following algorithm of actions:

1. Separate the legs from the hats. Boil the caps in salt water. Rinse and dry.
2. Place in jars with caps up, alternately with salt and spices.
3. Pour in 3 tbsp. l. brine in which the mushrooms were boiled, and close the lids.

Cold pickling

The ingredients for cold pickling milk mushrooms are the following products:

• 1 kg of mushrooms,
• 200 ml of vegetable oil,
• 20 ml of 9% vinegar,
• 200 g carrots
• 2 cloves of garlic
• 20 g celery root,
• 20 g of dill greens,
• 20 g parsley,
• 15 g of salt.

Cooking method.

Thoroughly peel and rinse the mushrooms, then dry and fry in highly hot oil (100 ml).

Cool the fried mushrooms. Peel the garlic.

Wash the carrots and cut into slices, then cook until half cooked in salted water.

Chop the washed greens, cut the peeled celery root into strips.

Pour the remaining oil on the bottom of the prepared jars and place the fried mushrooms on top, layer by layer with carrot slices, chopped garlic, celery root and finely chopped dill and parsley.

Add vinegar and salt to the oil remaining after frying the mushrooms, bring everything to a boil, then cool slightly and pour into jars. Roll up the banks. After reading the recipe, the question "How to pickle milk mushrooms in the cold way" will not bother you.

How to deliciously and correctly marinate milk mushrooms in a cold way (with video)

Before you deliciously pickle the milk mushrooms, prepare the following ingredients:

10 kg of mushrooms, 200 g of salt, spices (any).

For brine:

• 2 liters of water
• 30 ml of 70% vinegar essence,
• 10 bay leaves
• 20 peas of allspice,
• Carnation.

Cooking method or how to pickle milk mushrooms in a cold way with your own hands:

First, you need to salt the milk mushrooms. To do this, wash the mushrooms, put them in an enamel pot with boiling water and blanch for 2-3 minutes. Then discard the mushrooms in a colander and immerse in cold water for a few minutes, then transfer to a well-washed wooden barrel, sprinkle with salt and add spices. Leave for a while for the mushrooms to give juice. After that, wash them, pour marinade, close the lid tightly and put in a cool room.

Be sure to see how to properly pickle milk mushrooms in the video, which demonstrates the entire technological process.

How to quickly pickle milk mushrooms

The recipe for how to quickly pickle milk mushrooms is designed for 3 kg of mushrooms. To prepare the marinade for 1 kg of mushrooms, you need

• 500 ml of water,
• 50-60 ml of 30% acetic acid,
• 10 g salt
• 10-12 peppercorns,
• 2-3 bay leaves,
• cinnamon,
• cloves and nutmeg to taste

Mushrooms need to be peeled, trimmed, rinsed thoroughly with cold water.Then boil in slightly salted water for 5 minutes, remove with a slotted spoon, let the water drain.

The marinade is prepared as follows: acetic acid is poured into the water, salt, spices are added and brought to a boil. Prepared mushrooms are dipped into a boiling marinade, boiled for several minutes, then transferred to jars and immediately rolled up.

A simple recipe for how to pickle milk mushrooms in jars

In order to use this simple recipe for how to pickle milk mushrooms in jars, you need to take:

• 1kg of milk mushrooms
• 125g 8% vinegar
• 1 tbsp. l salt
• 1h l sugar
• 5 allspice peas
• 2 pcs. cinnamon, cloves, bay leaf
• Citric acid on the tip of a knife

In an enamel bowl, prepare a solution based on 1 kg of mushrooms 125 g of water, 125 g of 8% vinegar (not essence), 1 tbsp. l. salt. Pour the prepared mushrooms with this solution and put on the stove. When the mushrooms boil, reduce the heat of the stove and cook, stirring gently, removing the foam with a slotted spoon. As soon as the foam stops forming, add 1 tsp. granulated sugar, add 5 allspice peas, 2 pcs. cinnamon, cloves, bay leaves and citric acid on the tip of a knife. When the mushrooms have cooled down, they are placed together with the marinade in clean glass jars.

How to pickle mushrooms in oil in jars

• Milk mushrooms - 2 kg
• Table vinegar 6% - 1 l
• Vegetable oil - 1.5 l
• Bay leaves - 5-6 pcs.
• Carnation - 5-6 buds
• Salt to taste

Before pickling the mushrooms in jars, they must be thoroughly cleaned, filled with water and vinegar, salt and cooked for 10-15 minutes from the moment of boiling. Then drain the broth, put the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour hot vegetable oil over them. Close the jars with lids, cool and put in a dark place in the cold. Shelf life up to 6 months.

How can you pickle milk mushrooms

There are several recipes for how to pickle milk mushrooms, then we offer one of the best in our opinion.

• 1 kg of prepared milk mushrooms
• 1 liter of water
• 2 tbsp. tablespoons of coarse salt 2 g citric acid

For the marinade:

• 2 glasses of water
• 1 teaspoon coarse salt
• 1 teaspoon granulated sugar
• 6 allspice peas
• a small piece of cinnamon
• 3-4 pcs. carnation
• 3 g citric acid
• 5 tbsp. spoons
• 6% table vinegar

Sort out the mushrooms, rinse, remove debris, remove damaged areas. Cut large mushrooms into pieces. Then put the mushrooms in a saucepan and cook in salted and acidified water. Remove foam that forms during cooking with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Throw the prepared mushrooms in a colander to separate the liquid, and then put them in jars and pour over the pre-prepared marinade.

To prepare the marinade, pour water into a saucepan, add salt, sugar, citric acid and spices, heat to a boil, then add vinegar and bring to a boil again. After that, pour the hot marinade into jars, just below the top of the neck, cover them with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, roll up the mushrooms immediately. Now you know how to pickle mushrooms quickly.

How to quickly pickle mushrooms

The following is a way to quickly pickle milk mushrooms at home using a simple set of spices.

• 1 kg of prepared mushrooms

For the marinade:

• 0.5 cups of water
• 0.5 tbsp. tablespoons of coarse salt
• 1 bay leaf
• 5-6 peas of black pepper
• 3-4 peas of allspice
• 3-4 pcs. carnation
• a small piece of cinnamon
• 1 teaspoon dill seeds
• 1 teaspoon granulated sugar
• 0.5 cups 6% red grape vinegar
• 2 g citric acid

Sort out the mushrooms, rinse, clean from debris, remove damaged areas. Cut large mushrooms into pieces. Put the prepared mushrooms in a colander, rinse in cold water, let it drain, and then immediately cook in the marinade.

To do this, pour water into a saucepan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms. When the water boils, remove the resulting foam and cook for another 20-25 minutes, stirring occasionally. Remove foam formed on the surface with a slotted spoon. When the mushrooms are ready (settle to the bottom), add spices, sugar, citric acid, and then bring to a boil again and immediately pack evenly into prepared, steamed jars.If there is not enough marinade, you can add boiling water to the jars. Jars are filled just below the top of the neck and covered with lids. Then they are placed in a saucepan with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes. Immediately after sterilization, the cans are rolled up.

How to pickle milk mushrooms: a recipe with other mushrooms

Sometimes you want to cook "Assorted". For this, a special recipe for how to pickle milk mushrooms with other mushrooms is suitable..

• 1 kg of mushrooms, porcini mushrooms, aspen mushrooms, boletus boletus, butter
• 20 g salt
• 12 peppercorns
• 5 allspice peas
• 2 bay leaves
• some nutmeg
• 60-70 ml vinegar essence
• 1/2 teaspoon sugar
• 1-2 glasses of water
• 1 onion

Peel the mushrooms, rinse in cold water, discard in a colander. Leave small mushrooms intact, large ones cut into small pieces. Put the mushrooms in a saucepan with a little water, sprinkle with salt and heat.

Cook the mushrooms in the released juice for 5-10 minutes, then add allspice, onion and cook for a few more minutes.

Boil the marinade from water, sugar and acetic acid, dip the mushrooms and seasonings into it, boil for several minutes. Then transfer the hot mass to jars and seal tightly.

How to pickle milk mushrooms in banks

• 2 kg of fresh milk mushrooms
• dried dill
• 20 black peppercorns
• 15 carnations
• 4 tbsp. tablespoons of salt
• 2 tbsp. tablespoons of sugar
• 4 tbsp. tablespoons of vinegar

Before pickling milk mushrooms in jars, rinse the mushrooms, free them from the main stem, trying not to leave very long legs. Cut the hats in half lengthwise.

Place the mushrooms in a saucepan, add dill, black pepper and cloves. Cover with water and cook. When the water boils, add salt and granulated sugar. Mix. When the brine boils again, pour in the vinegar.

Cook over low heat for 30 minutes.

Then remove the pan from heat and leave to cool. When the mushrooms have cooled, transfer them to glass jars along with dill and spices, gently softening with a spoon. Pour in the marinade.

Close the lids and put away in a cool place. After two days, the mushrooms are ready to eat.

Pickled milk mushrooms are stored for about 1 month.

How to properly pickle mushrooms

Before you properly pickle the mushrooms, you will need to prepare the following ingredients:

• mushrooms - 5 kg,
• water - 3 l,
• salt - 50 g

For the marinade:

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

Sort fresh small mushrooms and rinse thoroughly in cold water. Add salt and mushrooms to boiling water, cook for 20 minutes over low heat. Then carefully select the mushrooms with a slotted spoon and rinse with cold water.For the marinade, boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. Once the marinade has boiled, add the mushrooms to it and cook until tender. Then cool the marinade, transfer to glass jars, cover with a thin layer of vegetable oil.

How to pickle salted milk mushrooms

Before pickling salted milk mushrooms, you need foods such as:

• mushrooms - 2-3 kg,
• salt - 200 g,

For the marinade:

• salt - 300 g,
• vinegar essence - 20-30 g,
• bay leaf - 20 pcs.,
• black allspice - 10 peas.

Sort the mushrooms. Peel off grass and twigs. Rinse thoroughly in cold water. Cut large mushrooms into small cubes, leave small ones whole. Boil the mushrooms in salted water for 25-30 minutes, counting from the moment of boiling.Prepare the marinade separately by boiling water with spices for 20-25 minutes. Then drain the water in which the mushrooms were cooked, pour over the marinade and cook for 40 minutes. Then pour the marinade into another dish, and put the mushrooms in a pre-sterilized jar, fill with boiling marinade and seal tightly with a lid. Remember the recipe and you will know how to properly pickle mushrooms.

How to pickle dry milk mushrooms

• 1 kg dry mushrooms
• 1-2 bay leaves
• 1 teaspoon white mustard seeds
• 4-5 allspice peas
• 3-4 black peppercorns
• 1 small onion
• 1-2 pieces of horseradish root
• 0.3 teaspoon cumin seeds (optional)

To fill:

• 1.5 cups of water
• 0.5 cups 6% red grape vinegar 1 teaspoon coarse salt

Before pickling dry milk mushrooms, carefully sort the mushrooms. Cut large mushrooms into pieces. Then put the dry mushrooms in a saucepan and cook in salted and acidified water. Remove foam that forms during cooking with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Put spices at the bottom of the prepared jars, then put the prepared mushrooms in the jar. To prepare the filling, a measured amount of water and salt is heated to 80 ° C, vinegar is added and, after thoroughly stirring the solution, pour jars with mushrooms to the top. The jars are filled 1.5 cm below the neck, after which they are sterilized by boiling over low heat for 40 minutes and then rolled up.

How to pickle milk mushrooms: recipes with photos

The recipes with photos located later on this page will help you learn how to pickle milk mushrooms.

First recipe.

Composition:

• milk mushrooms - 2 kg;
• water - 2 l;
• salt - 50 g;
• bay leaf - 4 pcs.;
• allspice (peas) - 5 pcs.;
• cloves - 5 pcs.;
• vinegar essence (70 percent) - 20 ml.

Cooking method:

Pour the pre-soaked and coarsely chopped milk mushrooms with 1 liter of water, adding 10 g of salt to it, put on fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.

Take out the milk mushrooms, rinse, wait until the water is completely drained from them.

Prepare a marinade from 1 liter of water, the remaining salt, putting pepper, cloves, laurel leaves in a saucepan while boiling.

Dip the mushrooms in the marinade, boil for 15 minutes.

Pour in the essence, stir, remove from heat and immediately place the milk mushrooms in pre-prepared sterilized jars.

Pour the hot marinade over the mushrooms so that it covers them completely.

Close the jars hermetically with pre-boiled lids, place upside down.

Wrap up with a blanket and wait for the blanks to cool completely.

Second recipe.

Composition:

• 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 in salt water (about 9 hours) 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 the ingredients indicated in the recipe, boil the milk mushrooms. Cook them for so long until they sink to the bottom. In this case, it is necessary to carefully remove the foam that will form on the surface.

Discard the mushrooms in a colander, 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. Put the milk mushrooms in a saucepan and cook for 10 minutes, pour in the vinegar and continue to cook the same amount.

Spread the milk mushrooms, pouring them with boiling marinade, in jars, roll up the jars.The mushrooms should cool down in a warm place, while it is better to put the jars with the lids down. They will be marinated for another 5 days, after which they can be removed for the winter in the pantry.

Third recipe.

• 3 kg mushrooms

For the marinade for 1 liter of water take:

• 3 teaspoons 70% vinegar essence
• 2 tbsp. tablespoons of salt
• 3 heaped teaspoons of granulated sugar,
• 6-8 pcs. carnation buds,
• 2-3 umbrellas of chopped dill,
• 8-10 peas of black and allspice,
• 3-4 bay leaves,
• some cardamom.

Mushrooms are boiled in salted water, dipping into boiling water so that they are less boiled. The foam is removed during cooking with a slotted spoon, boiled until the mushrooms settle. Then the mushrooms are removed with a colander, washed well with cold boiled water. The washed mushrooms are dipped in a clean enamel pot and covered with marinade. Boil for 4-5 minutes, add 3 teaspoons of 70% vinegar essence, and cool the marinade. Mushrooms filled with marinade are kept for 2 days. Then the mushrooms are removed, the marinade is brought to a boil, cooled and the mushrooms are poured over for a day. After that, the mushrooms are laid out in clean jars, pouring the marinade 1 cm above the level of the mushrooms. Banks are closed with leaky lids or parchment paper and stored at a temperature not exceeding 2-3 degrees above zero.

Is it possible to pickle milk mushrooms

Having prepared canning according to this recipe, you will not doubt the question: is it possible to pickle mushrooms.

Trim the stems of the prepared mushrooms, leaving 1–3 cm with the cap. Wash again, then put in an enamel bowl, add 200–250 ml of water and 40–45 g of sodium chloride per 1 kg of mushrooms. Simmer over moderate heat, stirring gently and skim off the foam with a wooden spoon. In principle, the answer to the question of whether it is possible to pickle milk mushrooms is always positive, regardless of whether these species are black or white.

When the foaming ends and the broth becomes transparent, add 1 tsp. 80% vinegar essence per 1 kg of mushrooms and to taste - allspice, bay leaves, cloves and cinnamon.

The mushrooms are considered ready as soon as they settle to the bottom, and the marinade becomes transparent, then stop cooking. Immediately cool the pot with boiled mushrooms in running water so that the mushrooms are not overcooked. Pour the ready-made cold mushrooms and the broth into a prepared container and store in a cool room.

Watch how to pickle milk mushrooms, pickled mushrooms in the video, which shows the whole technology of canning these mushrooms.