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The taste of preservation ultimately depends on the quality of preparation of brine for milk mushrooms. One small mistake and all the work will be in vain, and the mushrooms are irretrievably spoiled. What should be the brine for filling breasts, you can find out on this page. Here are numerous recipes on how to make the pickle for milk mushrooms tasty, well-preserving and keeping raw materials in excellent condition for a long time. Please note that ready-made pickle for milk mushrooms can be stored for no more than a day. If during this time it has not been used, then it is better to pour it out. Therefore, before making a pickle for milk mushrooms for the winter, carefully calculate the required amount depending on the prepared raw materials.

Hot pickling brine

In order to make a brine for pickling milk mushrooms in a hot way, water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, mushrooms are dipped into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are added. Before making a brine for salted milk mushrooms, you need to carefully calculate the amount of products used. For 1 kg of prepared mushrooms, they consume:

• 2 tablespoons of salt
• 2-3 bay leaves
• 2-3 black currant leaves
• 4-5 cherry leaves
• 3 black peppercorns
• 3 carnation buds
• 5 g dill.

Boil the milk mushrooms, counting from the moment of boiling, for 5-10 minutes.

The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent.

The boiled mushrooms are carefully placed in a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed.

The brine should be no more than 1/5 of the mass of the mushrooms.

The mushrooms are ready for use in 40–45 days.

How to prepare a pickle for pickling milk mushrooms in a cold way

Before preparing the pickle for pickling milk mushrooms, prepare the raw materials for canning. The cold method of pickling milk mushrooms means soaking. Mushrooms should be cleaned of debris and soil, rinsed thoroughly, put in an enamel bowl, put a hose on the bottom, and a plate or some other heavy object on top. Place the container in the bath, turn on cold water and make such a pressure that the stream of water flowing out of the dishes is no thicker than 3-4 mm. The included water should be left for 10-12 hours. After this time, put the mushrooms in a prepared dish, sprinkling each layer with spices. Before preparing the pickle for mushrooms in a cold way, you need to take the following ingredients for 1 kg of mushrooms:

• bay or currant leaf
• Dill
• garlic or horseradish
• 600 g salt

Next, put a clean cloth and oppression on the mushrooms. After a few days the mushrooms have settled and squeezed out, a new portion can be added to the container. In order to avoid the appearance of mold on the surface of the mushrooms, it is recommended to ensure that they are covered with juice. If it is not enough, you can add brine prepared at the rate of 2 tablespoons of salt per 1 liter of water. After the juice is released from the mushrooms, transfer them to sterilized jars and fill with the prepared brine. It is advisable to add a small amount of vinegar essence to each jar, and then sterilize them and roll them up with boiled lids.

Cold pickling brine

To prepare a pickle for pickling milk mushrooms in a cold way, take the following ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g of salt.

Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed 4–5 times.Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days; if after this time there is not enough brine in the jar, then it will be necessary to increase the oppression.

Pickle for milk mushrooms in banks

Ingredients:

• 1 kg of mushrooms
• 5 bay leaves
• 3 cloves of garlic
• 15 g dill seeds
• 5-6 peas of black pepper
• 60 g of salt.

Pickle for mushrooms in jars is obtained by fermenting and preserving mushrooms. Dip the prepared, soaked and peeled milk mushrooms for 5 minutes in boiling salted water with the addition of citric acid (for 1 liter of water, 20 g of salt and 1/2 teaspoon of citric acid). Remove the milk mushrooms with a slotted spoon, put in an enamel container and let cool. At the bottom of the jar prepared for salting, put a part of bay leaves, a few peas of black pepper, dill seeds and a clove of garlic, add salt, lay 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 weighted circle. After a week, close the jar with a lid and put in a cool place.

Pickle for black mushrooms

In order to prepare a pickle for black mushrooms, you need to take 1 bucket of mushrooms:

• 1.5 cups of salt.

Soak the washed milk mushrooms for 2 days in cold water, changing the water every day. Then fold in rows in a non-resinous wooden dish, sprinkle with salt. You can sprinkle them with chopped white onions.

Cold salted milk mushrooms

Do not wet the washed small milk mushrooms, just let them dry on a sieve after washing. Then put in large jars, sprinkle with dill, and sprinkle lightly with salt every 2 rows of milk mushrooms. Pour a decent amount of salt on top and cover with a cabbage leaf. Oppression is not needed.

Pickle recipe for pickling milk mushrooms

Ingredients:

• 10 kg mushrooms
• 400 g salt
• 35 g dill (greens)
• 18 g horseradish (root)
• 40 g garlic
• 35-40 allspice peas
• 10 bay leaves.

To use this recipe for pickling milk mushrooms, the mushrooms are sorted and peeled, the stem is cut off and soaked in cold water for 2-3 days. The water is changed at least once a day. After soaking, they are thrown onto a sieve and placed in a barrel, layering with spices and salt. Cover the mushrooms with a napkin, put a bending circle and a load. You can add new mushrooms to the barrel, since after salting their volume will decrease by about a third. Brine should appear above the circle. If the brine does not appear within two days, the load should be increased. In 30-40 days after salting, the mushrooms are ready to eat.

Pickle for pickling milk mushrooms

Boil the milk mushrooms in slightly salted water:

• 2 tbsp. tablespoons of salt
• 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 pour over 1 kg of mushrooms with a pre-prepared marinade:

• 250-300 g marinade filling

You can prepare brine for pickling milk mushrooms from the following ingredients:

• 400 ml water
• 1 tsp salt
• 6 peppercorns
• 3 pieces of bay leaves, cinnamon, cloves, star anise
• 3 g 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.

Pickled milk pickle

In order to prepare a delicious pickle for pickled milk mushrooms, you need to take the following ingredients:

• 1 kg of mushrooms
• 1½ – 2 cups water
• 50–70 ml of 30% acetic acid
• 15-20 g (2-3 tsp) salt
• 15 peppercorns
• 10 allspice peas
• 2 bay leaves
• 1-2 onions
• 1 carrot.

For pickling, select small mushrooms or cut into larger pieces. Peel fresh mushrooms, rinse with cold water and, throwing back on a sieve, let the water drain. Then boil the mushrooms in a little water or without adding water for 5-10 minutes. Preparation of the marinade: pour water into a bowl and boil it for several minutes along with allspice and chopped onion and carrots, add acetic acid to the end of cooking. Dip the slightly dried mushrooms in the marinade and cook for 4-5 minutes, then season. Transfer the mushrooms to jars or bottles, pour the marinade so that the mushrooms are covered with it. Close the dishes immediately, cool them down and take them to the storage room.

Fragrant pickle for white milk mushrooms

Ingredients:

• 1 kg of mushrooms
• 2 glasses of water
• 50-60 ml 30% acetic acid
• 1 tbsp. spoon of salt
• 1-2 teaspoons of sugar
• 10 peppercorns
• 5 pieces. carnation
• 2 bay leaves
• 1-2 onions
• ½ carrots.

Peel the mushrooms, rinse quickly in cold water, put in a colander and boil. Prepare the marinade from water, seasonings and cut vegetables, add acetic acid to the end of cooking. Put the squeezed mushrooms in a fragrant pickle for white milk mushrooms and cook for another 5-10 minutes. Then put the mushrooms together with the marinade into jars and immediately close tightly.

Pickled milk mushrooms in brine

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:

• 1 kg of fresh mushrooms
• 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 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.

Pickle for dry mushrooms

Dry milk mushrooms are boiled in salted water:

• 2 tablespoons of salt
• 1 liter of water

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 brine for dry milk mushrooms, for 1 kg of mushrooms you need:

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

Brine for milk mushrooms for 1 liter of water

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 black currant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 cloves of garlic
• black peppercorns to taste
• 30 g of salt.

For brine:

• 1 liter of water
• 50 g of salt.

Wash the mushrooms in several waters and remove debris. Milk mushrooms need to be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare brine for milk mushrooms for 1 liter of water by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally.When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add black peppercorns. Close the jar with a nylon lid and put in a cold place. After 30–35 days, the mushrooms will be ready to eat.

Milk mushrooms in cold pickled brine in jars

Ingredients:

• 1 kg of mushrooms
• 25 g dill seeds
• 40 g of salt.

Soak the milk mushrooms for 2 days in cold salted water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid). During the soaking process, the water must be changed 4–5 times. Pour a layer of salt on the bottom of the jar, then put the prepared mushrooms with their caps down. Each layer of mushrooms (no more than 5 cm) should be sprinkled with salt and dill seeds. Cover the top layer with gauze, folded in 2-3 layers, put a circle with a load and leave at room temperature for 2-3 days. After this time, the mushrooms will settle, it will be possible to add new mushrooms from above, also sprinkling them with salt layer by layer. Mushrooms remain in a warm room for another 5 days, if after this time there is not enough brine in the jar, then the oppression will need to be increased. Mushrooms should be stored in a cool place, after 1–1.5 months they will be ready to eat.