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Harvesting forest gifts for the winter is a way to diversify your diet. Marinating black mushrooms allows this valuable mushroom to be used all year round as an addition to side dishes and as a main snack. Each housewife has her own recipe for pickling black milk mushrooms, but you should know that there are many different ways of preparing this conservation. Try to marinate black milk mushrooms at home according to the layouts suggested below and make sure that many of the methods have every right to exist.

Before pickling black milk mushrooms, the recipe should be checked for a small portion of mushrooms. This way you can make sure that it suits your family's taste preferences. There are a huge number of ways to marinate black milk mushrooms: in some cases, more preservatives or spices are added. And this may not have a very favorable effect on the usual taste. Therefore, the recipe should be selected carefully and carefully.

Recipe for pickling black milk mushrooms for the winter

According to the recipe for pickling black milk mushrooms for the winter, you need to take:

• 1 kg of mushrooms; 20 g (3 teaspoons) salt
• 15 peas of black pepper; 5 allspice peas;
• 4 bay leaves; some nutmeg; 70 g 30% acetic acid;
• 1 teaspoon sugar 2 glasses of water;
• 1 onion.

Peel the mushrooms, rinse quickly with cold water, and put on a sieve. Leave small mushrooms intact, large ones cut into pieces. Put the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat. Boil the mushrooms in the released juice for about 10 minutes. Then add allspice and onion and cook for a few more minutes. For the marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If a light marinade is preferred, remove the mushrooms from the juice. And boil the marinade from water, sugar and acetic acid. Then put the mushrooms and seasonings in it, boil for several minutes, then put in jars and close immediately. Store in a cool place throughout the winter.

See how to pickle black milk mushrooms in a recipe with a photo, which shows the basic technological methods.

The easiest recipe for pickling black milk mushrooms

• 1 kg of black mushrooms;
• 2 glasses of water; 50-60 g of 30% acetic acid;
• 15 peas of black pepper;
• 3 bay leaves;
• 10 g salt;
• some nutmeg.

The simplest recipe for pickling black milk mushrooms allows even an inexperienced housewife to make high-quality and tasty preparations for the winter. It is best to take small peeled milk mushrooms. Rinse them with cold water and put them on a sieve. Season the water with acetic acid and spices and bring to a boil. Boil the mushrooms in slightly salted water for 5 minutes, remove, let the water drain, put in the marinade and cook for a few more minutes. Transfer to jars, cover immediately and refrigerate.

Cooking black milk mushrooms by pickling

• 1 kg of mushrooms; 2 glasses of water;
• 70g 30% acetic acid;
• 2 tbsp. a spoonful of salt; 2 teaspoons of sugar;
• 12 black peppercorns;
• 7 pcs. carnations;
• 5 bay leaves;
• 2 onions;
• half a carrot root.

Cooking black mushrooms by pickling should begin with the fact that the mushrooms are peeled, washed and boiled. Prepare the marinade from water, seasonings and chopped vegetables, add acetic acid by the end of cooking. Put the squeezed mushrooms in the marinade and cook for another 5-10 minutes. Then put the mushrooms together with the marinade into jars and immediately close.

Marinovka black milk mushrooms

• Prepared black mushrooms - 20 kg;
• salt - 1 kg.

For marinating black milk mushrooms, a filling is being prepared:

• vinegar essence 80% - 50 g;
• bay leaf - 20 leaves; allspice - 30 peas;
• cloves - 20 buds; water - 4 l.

Blanch the milk mushrooms for 3 minutes, then soak in cold water until cool. After that, put the mushrooms 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, rinse the mushrooms in cold water and fill with marinade filling.

Another pickle recipe.

• water - 2 liters
• black milk mushrooms 2 kg
• vinegar essence - 1 teaspoon
• peppercorns - ½ teaspoon
• salt - ½ tablespoon
• Dill

Prepare the marinade. Throw the diced mushrooms into the marinade and cook until they settle to the bottom. Throw the old dill (when the seeds have ripened on it), meaning, the trunk with the rim of seeds, and boil. Pour into pre-sterilized jars and close with PLASTIC lids, pre-boiled with boiling water. Store on the lower shelves of the refrigerator.

Add sunflower oil and garlic to taste before use.

Hot pickling of black milk

Hot pickling ingredients for black mushrooms include the following products:

• mushrooms - 1 kg.
• salt - 1.5 tablespoon
• vinegar - 0.5 cups
• pepper
• Dill
• spices

Rinse black milk mushrooms, boil. Prepare marinade from water and all cooked spices. Add salt and pepper and bring to a boil. Add vinegar at the end of cooking. At this point, the cooled mushrooms must be cut into small pieces and dipped in the marinade. When the mushrooms have sunk to the bottom of the pan, this indicates that they are ready, they must be poured into jars along with the marinade, hot. Store jars in a cool and dark place.

Another recipe for canning milk mushrooms at home.

Components:

• mushrooms - 1 kg.
• salt - 20 gr.
• peppercorns - 12 pcs.
• allspice - 5 pcs.
• laurel leaf - 2 pcs.
• sugar - 0.5 teaspoon
• water - 1-2 glasses
• vinegar 30% - 60-70 gr.
• onion - 1 pc.
• nutmeg

Prepare the mushrooms, rinse quickly in cold water, put in a colander or sieve. Leave small mushrooms intact, large ones cut into small pieces. Then put them in a saucepan with a moistened bottom, sprinkle with salt and heat. In the released juice, cook the mushrooms, stirring occasionally, for 5-10 minutes, add spices, onions and cook for a few more minutes, then pour in the vinegar. For the marinade, you can use mushroom juice by adding acetic acid to it. This marinade turns out to be dark and not everyone likes it. To obtain a light marinade, remove the mushrooms from the juice. Boil the marinade from water, sugar and acetic acid, dipping mushrooms and seasonings into it, boil for several minutes, then put in jars, which are immediately closed.

Black milk pickle with cinnamon.

Components:

• Black milk mushrooms - 1 kg.
• water - 0.3 cups
• vinegar 8% - 120-140 gr.
• salt - 1 tablespoon
• sugar - 1 teaspoon
• allspice - 5 pcs.
• cloves - 2 pcs.
• laurel leaf
• cinnamon

When processing the legs, cut off the legs. Boil the hats in salted water for 20–30 minutes, put them on a sieve or colander to dry. Bring the water to a boil, put the salt and pour in the vinegar, dip the mushrooms in it. Cook for 20-25 minutes, then add sugar and spices. Then refrigerate, fill the jars, close in sequence and place in a cool place.

Cold pickled black lump

• 2 kg of black mushrooms,
• 100 ml of water,
• 50 g sugar
• 20 g salt
• 300 ml of 9% vinegar,
• 15 peas of allspice,
• 5 bay leaves
• 6 carnation buds,
• 2 g citric acid.

In order for the black1 cold pickle milk to be crispy, it is necessary to strictly observe the technology. Pour some water into the cooking utensil, add salt, 9% vinegar, heat to a boil and lower the prepared mushrooms. When heated, the mushrooms themselves will begin to secrete juice and everything will be covered with liquid. As soon as the mixture boils, reduce heat and continue cooking with gentle stirring. Carefully remove any foam that forms on the surface with a slotted spoon. When it stops appearing, add sugar, spices, citric acid (to preserve the color of the mushrooms). Duration of cooking in marinade: caps - 8-10 minutes, roots - 15-20 minutes. Finish cooking only when the mushrooms begin to sink to the bottom, and the marinade brightens. It is very important to catch the moment when mushrooms are ready, as undercooked mushrooms can sour, and overcooked ones become flabby and lose value. Cool the finished mushrooms quickly, put in jars, fill with chilled marinade. Store in a cool place with plastic lids on the jars.

How to pickle black milk for the winter

800 g of boiled mushrooms, 200 ml of marinade filling.

Before marinating black mushrooms for the winter, boil the prepared mushrooms in salted water (950 ml of water, 70 g of salt), discard in a colander, put in jars, pour in a pre-prepared and chilled marinade (830 ml of water, 25 g of salt, 145 ml 9% vinegar, 6 grains of black and allspice pepper, 4 cloves, 1 g of cinnamon, 2 g of citric acid). Cover the filled cans with plastic lids. Store in a cool dry place, make sure that the mushrooms are always covered with marinade.

How to pickle black milk mushrooms for the winter

• 10 kg of mushrooms,
• 1l of water
• 3 teaspoons 80% vinegar essence
• 2 tablespoons of sugar
• 4 teaspoons of salt
• 3 bay leaves,
• 6 peas of allspice,
• 3 carnation buds,
• 3 pieces of cinnamon.

Before pickling black milk mushrooms for the winter, put the boiled chilled 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 of vegetable oil about 0.8 - 1.0 cm high on top of the marinade, cover the jars with parchment paper, tie and store in a very cold room.

How to pickle black milk mushrooms in jars

• 1 kg of mushrooms,
• salt 1 tbsp. spoons,
• vinegar - 0.7 cups
• bay leaf - 5 leaves,
• pepper, cloves and cinnamon 3 g each,
• dill - 4 g.

Before marinating black milk mushrooms in jars, put the peeled and washed mushrooms in a colander, immerse them in a bucket of ice water a couple of times, drain the water, after which it is necessary to cook the mushrooms in the prepared marinade.

Pour half a glass of water into a saucepan, add vinegar and salt, put cooked mushrooms, put on the stove to cook. After boiling the water, remove the foam and continue cooking for about 30 minutes; for even boiling, stir gently all the time. Remove foam formed on the surface with a slotted spoon. When boiled, the mushrooms themselves secrete juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), put the spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g sugar, 4 g citric acid, and then bring to a boil again and immediately pack evenly into prepared, steamed banks.

If there is not enough marinade, you can add boiling water to the jars.

Fill the jars just below the top of the neck and cover with lids. Then place them in a saucepan with water heated to 70 ° C for sterilization, which should be carried out at a low boil for half an hour.

Another recipe for 2 kg of mushrooms.

• Salt 1 kg
• Water 0.5 l
• Allspice 20 peas
• Onion 1pc
• Vinegar 0.5 cups
• Cloves and cinnamon 5g each

Wash the milk mushrooms and cook (about 15 minutes). At this time, prepare the marinade. Pour water into a separate saucepan, add all spices except vinegar. After boiling, put the mushrooms in a colander and let the water drain. When the marinade comes to a boil, add the vinegar. Put the boiled mushrooms in the prepared jars and pour over the chilled marinade. Cover and place in a cool place.

How to marinate crispy pickled black milk mushrooms

Rinse thoroughly the soaked kilogram of mushrooms, then boil. Boil them until the water in the pot is a little sticky. After that, strain and pour over the marinade.

Before marinating crispy marinated black milk mushrooms, you need to prepare the marinade: for 1 liter of water put 1 teaspoon of sugar and 2 teaspoons of salt. Add garlic to taste, 5-6 grams of cloves. When the water boils, put vinegar 2 tbsp. spoons. Add 4 pcs. bay leaf, a couple of currant and cherry leaves. Boil.Put mushrooms in prepared jars, caps down. Cover with hot marinade. Close cans with lids or roll up. Place in a dark, cool place. After 45 days, you can taste crispy milk mushrooms.

Recipes for pickling milk mushrooms for the winter

Further you can see other recipes for marinating black milk mushrooms for the winter with various layouts of products and spices.

The first recipe.

• Black milk mushrooms - 1 kg
• Onions - 350 g
• Garlic - 10 cloves
• Dill - 50 g
• Black peppercorns - 5 pcs.
• Bay leaf - 5 g
• Table vinegar 9% - 50 ml
• Vegetable oil - 70 ml
• Salt, sugar

Rinse the soaked milk mushrooms, discard in a colander and let the water drain. Peel the onion and cut into feathers or half rings. Chop the garlic and dill (leave a couple of twigs for decoration).

Place a saucepan or a heavy-bottomed saucepan on the stove over high heat. Put black peppercorns in a saucepan and let it warm up. Then put the mushrooms and fry in a hot saucepan (no oil!), Stirring constantly with a spoon, so as not to burn, until the mushrooms begin to give juice. Then add salt, bay leaf and continue stirring. The mushrooms will give up the maximum of their moisture and will be, as if in a broth.

Add onion and cook together for 5-7 minutes. Then add table vinegar, sugar to taste and simmer for another 5-10 minutes with the addition of garlic and dill. Taste for salt - it will be better if the marinade is slightly salty. Add vegetable oil, stir and leave to cool. Arrange in banks and roll up. Also, such mushrooms can be eaten after 7 hours.

The second recipe.

Ingredients:

• Black milk mushrooms
• Currant leaves
• Cherry leaves
• Garlic
• Vinegar 9%
• Spices: salt, sugar, bay leaves, sweet peas, black peas, cloves.

Soak the milk mushrooms for about three days, every day, changing the water.

Thoroughly rinse the mushrooms under running water and remove the remains of soil and foliage. Select small and medium sized mushrooms. Large mushrooms can be chopped up to fit easily into the jar.

Put the mushrooms on the fire and cook after boiling, in pre-salted water, for at least 15-20 minutes. Removing dirty foam. Then drain the water, rinse the mushrooms and discard in a colander.

Cooking the marinade:

for 1 liter of water: 2 tbsp. l salt + 1 tbsp. l sugar.

Bring the marinade to a boil and put the mushrooms in it. Cook the mushrooms in the marinade for 15-20 minutes.

Put washed currant leaves, cherry leaves, garlic, bay leaf, peppercorns and cloves on the bottom of a pre-sterilized jar.

Pour vinegar into a jar (1 teaspoon of 9% vinegar for a half liter jar of black milk mushrooms). We spread the mushrooms with their caps down.

We fill the jar with mushrooms to the top, fill with marinade. We close the jar with a nylon lid. Let it cool down and put it in the refrigerator for storage.

The third recipe.

• 400 g black mushrooms
• 400-500 g of small cucumbers
• 5-6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups split peas (or whole pods)
• 200 g small carrots (carrots)

For the marinade:

• 1 liter of water
• 100-120 ml vinegar essence
• 1 tbsp. spoon of salt
• 1 teaspoon peppercorns
• ginger
• nutmeg
• 5-6 carnations
• 1 tsp sugar

Peel, wash and boil small mushrooms in their own juice or water. Wash cucumbers and tomatoes, peel the rest of the vegetables and boil in steam or in salted water.

To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.

Put prepared mushrooms and vegetables in layers in jars, pour hot marinade and, after cooling, close with lids. Store in a cool place.

The fourth recipe.

• 1 kg of black mushrooms
• 50 g salt
• 2 teaspoons of sugar
• 2 glasses of water
• 2 onion
• 70 ml vinegar essence
• 15 hot peppercorns
• 5 allspice peas
• 3 bay leaves
• nutmeg

Peel the mushrooms, rinse in cold water, add water and leave for three days, after three days, drain into a colander to glass the water.

Leave small mushrooms intact, large ones cut into small pieces.

Then put them in a saucepan with a little water, sprinkle with salt and put on low heat.

Boil the mushrooms in the released juice, stirring for 7 minutes, add spices, onions and cook for a few more minutes, then pour in the vinegar.

Spread the hot mixture into jars and seal tightly with lids.

Watch how to pickle black milk mushrooms in the video, which shows all the technology adapted for home conditions.