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Simple ways of preserving food allow you to harvest vegetables and berries, herbs and mushrooms. There are many options for how to pickle milk mushrooms for the winter, but not all of them meet the requirements for safety and organoleptic value. Don't take risks and experiment. This page tells about how to pickle mushrooms for the winter and at the same time protect yourself and your loved ones from the risk of infectious diseases. All the presented recipes for how to pickle milk mushrooms for the winter have been tested and studied. They meet all safety requirements. This pickling of milk mushrooms at home allows you to prepare a truly tasty and nutritious product for the winter.

Look at the recipes for pickling milk mushrooms for the winter in the photo, which the article is richly illustrated, and choose the appropriate harvesting options.

How to quickly pickle milk mushrooms for the winter

For the marinade for 1 kg of fresh milk mushrooms, 1 tbsp is taken. a spoonful of salt and 200 g of a 6% solution of food grade acetic acid.

Before quickly pickling milk mushrooms for the winter, the marinade is poured into an enamel pan, put on 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.

When foam stops forming in the boiling marinade, spices are added to the pan: for 1 kg of fresh milk mushrooms - 1 teaspoon of granulated sugar, 5 allspice peas, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0.5 g of citric acid to preserve the natural color of the mushrooms.

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.

How to pickle milk mushrooms for the winter in banks

Before pickling milk mushrooms for the winter in jars, 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.

For the marinade for 1 kg of fresh mushrooms, take 0.4 liters of water, 1 teaspoon of 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. The jars are closed with lids and stored in a cold place.

Pickled milk mushrooms are stored at a temperature of about 8 ° C. They can be eaten 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.

How to properly pickle milk mushrooms for the winter

The secret of how to properly pickle milk mushrooms for the winter lies in the right ingredients. Would need:

• Water - 120 ml
• Table vinegar 6% - 1 glass
• Mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Sort out the milk mushrooms and process, rinse. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil.

Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pot. Remove foam from time to time.

After waiting until the foam stops appearing, add sugar, spices, citric acid.

Cooking time depends on the type of mushroom. If champignons, porcini mushrooms, mushrooms or aspen mushrooms are selected for pickling, it will take 20-25 minutes, if chanterelles, boletus or boletus mushrooms - then 15 minutes (meaning the time since boiling).

The mushrooms are done if they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After that, distribute them in jars and pour over cooled marinade - broth. Close with ordinary plastic lids.

Put the banks in the cellar. Store them for 1 year at a constant temperature of 3-4 ° C

Another recipe for winter storage.

For 5 kg of mushrooms 150 g of salt, spices to taste, 2 liters of water, 30 ml of 80% solution of vinegar essence, 15 pcs. bay leaf, 30 allspice peas, cloves to taste.

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

An easy recipe for pickling milk mushrooms for the winter.

For 3 kg of mushrooms, 2 liters of water, 20 ml of an 80% solution of vinegar essence, 100 g of salt, 20 pcs. bay leaf, 30 allspice peas.

Rinse the mushrooms, place in an enamel pan with boiling salted water for 20 minutes, then discard in a colander and place again in an enamel pan.

Pour mushrooms with prepared marinade and cook for 30 minutes, then remove with a slotted spoon, cool and put in sterilized jars, close with lids.

Another recipe "Milk for the winter"

For 1 kg of porcini mushrooms, 1.5 liters of water, 10 ml of vinegar essence and 100 g of salt.

For the marinade:

• 1 liter of water, 200 g of salt,
• 30 ml of 80% solution of vinegar essence,
• 1 g citric acid
• 5 pieces. bay leaf,
• cinnamon to taste
• 10 allspice peas, cloves to taste.

Wash the mushrooms under running water, peel, boil a little in salted boiling water, or simply pour over boiling water 2-3 times, then place in an enamel pan, pour in water and 10 g of an 80% solution of vinegar essence, salt and cook for 30 minutes ... Prepare the marinade (add spices when the water boils).

Put the mushrooms in jars and pour over the marinade, close the lids, put in a cool place.

How to pickle dry milk mushrooms for the winter

• 1kg of dry mushrooms;
• 20 cloves of garlic;
• 2 tablespoons of salt;
• one and a half tablespoons of granulated sugar;
• 5 peas of allspice;
• 9% vinegar one and a half teaspoon;
• a pair of currant and cherry leaves;
• 5 pieces of bay leaves;
• 5-6 dried clove buds.

Before pickling dry milk mushrooms for the winter, prepare a brine: for this, spices are poured into the water, except for vinegar, garlic, cherry and currant leaves. Soaked and boiled mushrooms are boiled in a marinade for fifteen minutes. Glass jars are sterilized in advance, garlic and fruit leaves, vinegar are placed on the bottom, hot mushrooms are spread, and everything is poured with brine. After rolling up with a metal lid, leave under the blanket until it cools completely. If the mushrooms are not intended to be stored until winter, then the lid can be left off. Close with a polyethylene lid, refrigerate and - at any time you can enjoy this delicacy. To prevent mold, the top of the mushrooms is sprinkled with dry mustard or covered with a sheet of horseradish.

How to pickle milk mushrooms for the winter in a hot way

Ingredients:

• 10 kg of mushrooms,
• 20 ml of 70% vinegar essence,
• 60 ml of 70% vinegar essence,
• 3 g citric acid, 20 bay leaves,
• 2 g cinnamon, 30 allspice peas,
• 8 carnation buds,
• 600 g of salt.

A simple way to marinate milk mushrooms for the winter in a hot way with mushrooms blanching:

Wash the mushrooms, peel, blanch for 3 minutes in salted (30 g) water, put in an enamel pan. Pour in water (3 l), add vinegar essence, salt (170 g) and cook for 10-15 minutes. To prepare the marinade, bring 2 liters of water to a boil, add bay leaf, citric acid, cinnamon, peppercorns, cloves, boil for 5 minutes. Transfer the mushrooms to jars, pour hot marinade, close with plastic lids, store in a cool place.

How to deliciously pickle milk mushrooms for the winter: a recipe

Ingredients:

• 10 kg of mushrooms,
• 5 teaspoons of dill seeds
• 30 ml of 70% vinegar essence,
• 10 bay leaves
• 30 peas of allspice,
• 2 carnation buds,
• 200 g of salt.

The recipe for how to deliciously pickle milk mushrooms for the winter includes several steps:

Wash the mushrooms, peel, blanch for 5 minutes, put in a colander, cool, put in jars, sprinkle with salt, leave for 24 hours.

To prepare the marinade, bring 2 liters of water to a boil, add vinegar essence, bay leaves, cloves, dill seeds and peppercorns, boil for 4–5 minutes. Squeeze the mushrooms, transfer to sterilized jars, pour boiling marinade. Close the jars with plastic lids and store in a cool place.

Recipe for pickling milk mushrooms in jars for the winter

Ingredients:

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

The very recipe for pickling milk mushrooms in jars for the winter involves preparation and salting itself.

Wash the milk mushrooms, peel, pour cold water, leave for 4 hours, dip in boiling salted (10 g) water for 5 minutes, cool. Peel and wash the garlic.

Put garlic and peppercorns at the bottom of the jar, then put the mushrooms, sprinkling each layer with the remaining salt and dill seeds.

Cover the jar with gauze and a circle with a load, leave for 7-8 days, then close with a plastic lid and put in a cool place.

Pickling milk mushrooms for the winter in glass jars

Ingredients for pickling milk mushrooms for the winter in glass jars are the following products:

• 1 kg of mushrooms,
• 4 onions,
• 5 black currant leaves,
• 10 g of dill seeds,
• 6 black peppercorns,
• 70 g of salt.

Cooking method:

Peel the onion, wash and cut into rings. Wash currant leaves.

Wash the milk mushrooms, peel, pour cold water, leave for 1 hour, put in an enamel pan, pour 2 liters of water, add 20 g of salt, cook for 10 minutes, stirring and removing the foam.

Throw in a colander, cool and put in a jar, sprinkling each layer with the remaining salt, pepper, dill seeds and onions. Top with black currant leaves. Cover the jar with gauze and a circle with a load, leave for 3 days in a warm, dry room.

Then close the jar with a plastic lid and put it in a cool place.

Recipe for pickling mushrooms for the winter

This recipe for pickling mushrooms for the winter is designed for 5 kg of raw materials (mushrooms).

• 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.

Pickling mushrooms for the winter in jars

• Young milk 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

To pickle mushrooms in jars for the winter, they need to be cleaned, 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.

Another recipe for pickling mushrooms in jars for the winter.

• Milk mushrooms - 10 kg
• Table vinegar - 0.5 l
• Sugar - 100 g
• Water - 1.5 l
• Salt - 500 g
• Tarragon greens
• Bay leaves - 7-8 pcs.
• Allspice - 10-15 peas
• Cinnamon - 1 teaspoon
• Carnation - 6 buds

Peel the mushrooms, wipe with a clean wet napkin and put in a pickling dish. Prepare the marinade: boil water, add salt, sugar and spices to taste, mix, bring to a boil, add vinegar to the boiling brine and bring to a boil again. Pour mushrooms with hot marinade, keep for 24 hours at room temperature, and then put out in the cold.

Marinating dry milk mushrooms for the winter

• Milk mushrooms (dry) - 5 kg
• Water - 2 glasses
• Table vinegar - 0.7 cups
• Salt and sugar - 3 tablespoons each
• Citric acid - 0.25 teaspoon
• Allspice - 20 peas
• Bay leaf - 10 pcs.
• Carnation - 7 buds

Marinating dry milk mushrooms for the winter is in no way inferior in its simplicity to the recipes described above. Pour salt and sugar into boiling water, put spices and prepared, boiled milk mushrooms, cook for 15 minutes at a low boil, then add vinegar and boil for another 7-8 minutes. Remove the mushrooms from heat and let stand for 12 hours at room temperature. Then cover the dishes with mushrooms and store in a cool place.

More ways to pickle milk mushrooms at home for the winter

Next, we will tell you about other ways of pickling milk mushrooms for the winter. Other options for harvesting mushrooms at home will help you make the right choice. It is also an opportunity to diversify your diet.

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

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. After the end of sterilization, quickly roll up and cool the cans.

Another recipe.

• For 1 liter of water - 5 teaspoons of 80% vinegar essence or 1 faceted glass of 8% vinegar,
• 3 tbsp. tablespoons of sugar
• 5 teaspoons of salt
• 5 bay leaves
• 10 peas of allspice,
• 5 carnation buds,
• 3 pieces of cinnamon.

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 cm high on top of the marinade, close the jars with parchment paper, tie and store in the refrigerator.

Pickled milk mushrooms.

For 1 kg of fresh milk mushrooms - 1 teaspoon of granulated sugar, 5 allspice peas, 2 cloves and the same amount of cinnamon, a little star anise, bay leaf and 0.5 g of citric acid to preserve the natural color of the mushrooms.

For the marinade for 1 kg of fresh mushrooms, 1 tablespoon of salt and 200 g of a 6% solution of edible acetic acid are taken.

Pour the marinade into an enamel pan, put on fire, bring to a boil and lower the prepared mushrooms there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.

When foam stops forming in the boiling marinade, add spices to the saucepan. 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 put the mushrooms in glass jars and pour the marinade in which they were cooked.

Close the jars with plastic lids or glassine and store in a cool place.

Pickled milk mushrooms with lavrushka.

• For 1 kg of mushrooms - 100 g of water,
• 100-125 g of vinegar.
• 1.5 tbsp. tablespoons of salt
• 0.5 tbsp. tablespoons of sugar
• 2 bay leaves
• 3-4 peas, peppers,
• 2 pcs. carnations.

Rinse the mushrooms thoroughly and repeatedly with cold water, and then put on a sieve to drain the water.

Pour water, vinegar into a bowl, add salt, sugar, put on fire and bring to a boil. Dip the mushrooms in a boiling liquid, remove the foam and add spices after 10 minutes.

After boiling, the mushrooms continue to boil for about 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, ready-made mushrooms sink to the bottom, and the liquid becomes clearer.

After the end of cooking, cool the mushrooms and put them in well-washed glass jars, cover them with parchment paper, tie and store in a cool place.

See how to pickle milk mushrooms for the winter in the video, which shows the process of preparation and preparation of canning itself.