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Home preservation, prepared with love on abundant summer and autumn days, allows you to diversify the family's diet in winter. Marinated white milk mushrooms are a favorite crispy appetizer for hot main courses.

They can be used as an independent dish. White milk mushrooms, marinated for the winter hot or cold, are perfectly stored and do not pose a threat to human health. On this page you can find a suitable recipe for pickled white milk mushrooms using a variety of brine ingredients and additives. See the recipes for pickled white milk mushrooms for the winter in the photo, read the instructions for their preparation and try canning at home.

Recipes for pickling white milk mushrooms for the winter

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. The following are a variety of recipes for marinating white milk mushrooms for the winter, among which you can find a suitable way of preserving forest gifts.

The amount of marinade in mushrooms should be 18-20% of the total. For this, 1 glass of marinade is taken for 1 kg of fresh mushrooms. To pickle the mushrooms, you need to sort out, sort by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. 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 mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes. At the end of sterilization, quickly roll up and cool the cans.

For 10 kg of fresh mushrooms - 1.5 liters of water, 400 g of table salt, 3 g of citric or tartaric acid, bay leaf, cinnamon, cloves, allspice and other spices, 100 ml of edible vinegar essence.

How to marinate white milk mushrooms in a hot way

Before marinating white milk mushrooms in a hot way, boil the mushrooms and lower them into the boiling marinade, ready-made. With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared by the first method in terms of the strength of the mushroom smell and taste. The salt is stirred until completely dissolved, the solution is brought to a boil and the prepared mushrooms are loaded into the kettle. Mushrooms are boiled with low boiling and stirring, while removing the resulting foam. When boiling white milk mushrooms, citric acid is added to give them a beautiful golden hue (3 g per 10 kg of mushrooms). The settling of the mushrooms to the bottom and the transparency of the brine are signs of their readiness.

You need to know how to properly marinate white milk mushrooms, for example, to get tasty mushrooms 3-5 minutes before the end of cooking, 80% acetic acid, diluted 2-3 times, and spices are added to the brine. The marinade should cover the mushrooms. If the room is dry and the jars are not tightly closed, sometimes marinade or water has to be added during the winter. Typically, pickled mushrooms are stored in jars with plastic lids and other non-oxidizing containers. To protect against mold, the mushrooms are poured with boiled oil on top. Citric acid can be used instead of acetic acid, but its effect during storage of mushrooms is much weaker.

Recipes for making marinated white milk mushrooms for the winter in a jar

Various recipes for preparing white pickled milk mushrooms for the winter allow you to use hot and cold pouring methods.

You can cook pickled white milk mushrooms for the winter in a jar, this will require 1 kg of white milk mushrooms.

To fill:

• 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 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.

Recipe for pickled white milk mushrooms for the winter with a classic layout of ingredients:

• 1 kg of white milk 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 mushroom caps in a boiling marinade for 8-10 minutes, honey mushrooms - 25-30 minutes, and 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.

Is it possible to pickle white milk mushrooms?

Many housewives are wondering whether it is possible to pickle white milk mushrooms at home and get an excellent snack option at the same time. Yes, you can. For cooking it is worth taking:

• 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.

The 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 cook pickled white milk mushrooms?

Before you cook pickled white milk mushrooms at home, you need to take the following ingredients:

• Boiled 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

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.

Recipe on how to pickle white weights for the winter

There are various recipes for pickling white milk mushrooms for the winter, but the following method breaks all popularity records due to its unusual taste. To prepare white milk mushrooms sterilized in a sweet-sour filling, you will need to take the following products.

Pouring (for 1 kg of mushrooms):

• water - 350 ml
• 8% vinegar - 150 ml
• salt - South C / 2 tbsp. spoons)
• sugar - 30 g (1.5 tablespoons)
• Spices and additives (for a liter can)
• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3-4 black peppercorns
• Onions, horseradish, carrots to taste

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 (depending on their hardness) in boiling salted and acidified water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar to make the mushrooms turn white), then they are immersed in cold water, cooled and, after drying, placed 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.

How to pickle porcini mushrooms at home

Before marinating porcini mushrooms with vegetables, you need to prepare the following products:

• Mushrooms - 10 kg
• cucumbers - 10 kg
• tomatoes (small) - 10 kg
• cauliflower - 5 kg
• beans - 3 kg
• peas - 3 kg
• carrots - 3 kg
• 9% vinegar - 10 l
• salt - 400 g
• black pepper - 100 g
• nutmeg - 30 g
• cloves - 100 g
• sugar - 150 g

Before marinating white milk mushrooms at home, bring the water to a boil, dissolve salt, sugar, add vinegar, pepper, nutmeg, cloves and immediately remove from heat. Peel the mushrooms, rinse in cold running water. Rinse cucumbers, tomatoes thoroughly. Divide the cauliflower into small pieces, dip in boiling salted water and cook for 10 minutes, then immediately chill in cold water. Boil carrots, beans, peas in salted water until tender and drain. Put the prepared chilled food in layers in jars, pour over the previously prepared hot marinade and store in a cold place. For long-term storage, sterilize the jars for 60 minutes at a temperature of 100 ° C, roll up the lids and store in a cool place.