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

This page offers a variety of recipes for pickled mushrooms with vinegar. Most of them are cooked hot in glass jars. They can be easily stored in the refrigerator in a city apartment until next summer. But you need to follow the safety rules to relate the risk of contracting botulism.

Is it possible to pickle milk mushrooms with vinegar

The answer to the question of whether it is possible to pickle milk mushrooms with vinegar can only be affirmative. These are excellent mushrooms for this kind of canning. Pickling is based on the preservative action of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, therefore pickled products are well preserved only at low temperatures or pasteurized in a sealed package.

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 the fire, brought to a boil and the prepared mushrooms are lowered there. When the 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 milk mushrooms, take:

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

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. For 1 kg of fresh milk mushrooms, the following is taken:

• 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.

Hot marinated milk mushrooms with vinegar

In order to cook pickled milk mushrooms with vinegar in a hot way, 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 a marinade, for 1 kg of fresh mushrooms you need:

• 0.4 l of 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 saucepan for 20-30 minutes over low heat. When the marinade has cooled slightly, add 8% vinegar there - about 70 g per 1 kg of fresh mushrooms. Pickled mushrooms are stored at about 8 ° C. They can be used in food 25-30 days after pickling. If mold appears in the jars, the 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 refill with the marinade.

Recipe for hot pickled milk mushrooms with vinegar

Boil the milk mushrooms in slightly salted water (2 tablespoons of salt per 1 liter of 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 them into a colander to separate the liquid, put them in jars and fill with pre-prepared marinade (for 1 kg of mushrooms 250-300 g of marinade filling). In order to prepare a marinade according to this recipe for hot pickled milk mushrooms with vinegar, mix in an enamel bowl:

• 400 ml water
• 1 tsp salt
• 6 peppercorns
• 3 pieces of bay leaves, 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 that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with low boiling water for 40 minutes.

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

Recipe for pickled milk mushrooms with vinegar for the winter

Components:

• Boiled milk mushrooms - 5 kg
• Bulb 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 pickled milk mushrooms for the winter with vinegar:

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

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.

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

Transfer the hot mushrooms to a pickling bowl and cover them with the hot marinade in which they were cooked.

Close the dishes tightly, cool at room temperature, and then take out to a cold place.

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

Put in a cold place.

To prevent mildew, you can gently pour a layer of boiled vegetable oil over the marinade.

Pickled milk mushrooms with vinegar

Components:

• Young small mushrooms - 5 kg
• Vegetable oil - 0.6 l
• Table vinegar - 2.5 cups
• Ground black pepper -3-4 teaspoons
• Bay leaves - 5-6 pcs.
• Salt to taste

In order to prepare milk mushrooms, marinated with vinegar, the mushrooms must be peeled, rinsed thoroughly and dried in the air. Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour in vinegar, put spices. Put the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the jars of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cool place.