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The autumn forest every year gives mushroom pickers such mushrooms as milk mushrooms in abundance. While most species are considered conditionally edible and require special steeping, they are great for pickling and salting. Observing the cooking technology, these fruiting bodies can become a real delicacy for any meal.

Milk mushrooms are very healthy and contain a number of vitamins. Dishes made from milk mushrooms with the addition of garlic are especially valuable. Therefore, many housewives prefer to cook milk mushrooms with garlic in pickled or salted form for the winter.

The main thing that needs to be done first is to clear the mushrooms from forest debris, cut off the lower part of the leg and rinse. Then pour cold water and leave to soak for 1.5 to 3 days, changing the water 2-3 times a day. Only after this should you proceed to further processes.

The proposed recipes for milk mushrooms with garlic will appeal to everyone, because this ingredient makes the dish incredibly tasty and aromatic.

Milk mushroom caviar with garlic for the winter: a classic recipe

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Caviar from milk mushrooms with garlic is an unusual winter preparation that perfectly diversifies the family diet and replenishes your body with useful vitamins.

• soaked milk mushrooms - 2 kg;
• garlic cloves - 12-14 pcs.;
• vegetable oil - 150 ml;
• lemon juice - 2 tbsp. l .;
• onions - 4 pcs.;
• sugar - 5 tsp;
• vinegar 9% - 4 tbsp. l .;
• dill and parsley;
• salt and ground black pepper.

Caviar, cooked for the winter from milk mushrooms with garlic, is a classic recipe that any housewife can cook.

1. After soaking (2 days), pour the milk mushrooms with water, put on fire for boiling.
2. You need to cook mushrooms 2 times for 15 minutes. For the first time, add a little salt and citric acid to the water so that the last bitterness comes out of the mushrooms.
3. Place on the wire rack and leave to drip.
4. Heat the oil in a deep saucepan and add the already chopped milk mushrooms.
5. Fry for 20 minutes, stirring constantly to prevent burning.
6. Peel the onion and garlic cloves, chop and add to the mushrooms.
7. Stir and fry for 15 minutes, let cool slightly and grind through a meat grinder.
8. Put in a saucepan, add chopped herbs, salt and pepper to taste.
9. Pour in vinegar, lemon juice and add sugar.
10. Stir, pour in a little oil, if it is not enough, fry for 15 minutes.
11. Arrange in sterilized jars, close with tight nylon lids.
12. Allow to cool completely and refrigerate.

In addition to this option, many prepare caviar from salted milk mushrooms with garlic, adding carrots, which changes the taste of the classic recipe, but nevertheless the appetizer acquires its own unique taste and aroma.

How to pickle milk mushrooms with garlic

Pickled milk mushrooms with garlic are one of the best options for harvesting mushrooms for the winter. Try this recipe just once and you will never give up on it.

• soaked milk mushrooms - 2 kg;
• water - 1 l;
• salt - 50 g;
• bay leaf and allspice - 5 pcs.;
• carnation - 5 buds;
• garlic - 10 cloves;
• sugar - 1 tbsp. l .;
• 70% vinegar essence - 2 tbsp. l.

The recipe for pickled milk mushrooms with garlic should be prepared following the step-by-step description.

The milk mushrooms soaked for 2 days are washed, cut into pieces and poured into a saucepan with cold water.

Bring to a boil, constantly removing the foam with a slotted spoon.

Cook for 30 minutes in salted water, discard in a colander and drain.

Prepare the marinade: dissolve salt and sugar in water, bring to a boil.

All other spices are introduced, except for garlic and vinegar essence.

Place the mushrooms and boil for 20 minutes, pour in the vinegar essence and diced garlic.

Boil for another 10 minutes and immediately put into prepared jars.

Seal with a spoon and fill with marinade so that there is no air in the jars.

Close with boiled lids, cover with a blanket and wait for the jars to cool completely.

Pickled milk mushrooms with garlic are stored in the basement or in the refrigerator all winter.

The mushrooms are ready for consumption only 7-10 days after pickling.

How to cook milk mushrooms in tomato and garlic for the winter

Such a fragrant snack will become a festive table decoration. The appetizer will go well with boiled rice, potatoes or spaghetti. And besides, milk mushrooms cooked in tomato and garlic can be freely served as an independent dish.

• soaked milk mushrooms - 2.5 kg;
• tomato paste - 400 g;
• 9% vinegar - 70 ml;
• black and allspice - 6 peas each;
• sugar - 2.5 tbsp. l .;
• onions - 3 pcs.;
• water - 2 tbsp.;
• bay leaf - 4 pcs.;
• salt - 1 tbsp. l .;
• vegetable oil - 200 ml;
• garlic - 10 cloves;
• carnation - 3 buds.

How to properly cook milk mushrooms in tomato for the winter, a simple recipe will show.

1. We wash the soaked milk mushrooms, cut into pieces and add to boiling water.
2. Cook for 30 minutes, constantly removing the foam from the surface.
3. We take out in a colander, rinse with water and leave to drain.
4. Heat oil in a frying pan, add onion cut into half rings and fry until soft.
5. Add the milk mushrooms and fry for 15 minutes over low heat.
6. Pour in sugar, mix and fry for 3-5 minutes.
7. Next, put salt, as well as bay leaves, mix and fry for 10 minutes.
8. Stir in tomato paste into the mushroom mixture, add 2 tbsp. water and simmer over low heat for 30 minutes.
9. Pour in vinegar, add diced garlic, cloves, pepper mixture and mix.
10. Cover with a lid and simmer over low heat for 20-25 minutes, stirring the mass from time to time so that it does not burn.
11. We distribute the mushrooms in sterilized jars, close with tight nylon lids.
12. Turn over and cover with a blanket on top until the cans cool completely.
13. We take it to the basement or store it in the refrigerator.

How to pickle milk mushrooms with garlic in a hot way: a recipe for pickling for the winter

How to properly pickle milk mushrooms with garlic in a hot way to surprise your family with an amazingly tasty snack?

• soaked milk mushrooms - 2 kg;
• salt - 150 g;
• garlic cloves - 10 pcs.;
• dill umbrellas - 4 pcs.;
• black peppercorns - 10 pcs.;
• currant leaves (any) - 10 pcs.;
• horseradish leaves (coarsely chopped) - 2 pcs.

Salting the milk mushrooms in a hot way with the addition of garlic and carried out in stages.

1. After soaking, boil the mushrooms for 20 minutes in boiling water, removing the foam from the surface.
2. Place in a colander, leave to drain and then place on a kitchen towel to dry.
3. Put horseradish and currant leaves, a layer of salt, chopped garlic in slices in prepared jars.
4. Put the milk mushrooms on top (caps down) and sprinkle with salt, dill umbrellas, black peppercorns.
5. Spread all the mushrooms and spices to the very top of the jars, tightening the layers with your hands each time.
6. Gently and slowly pour boiling water so that there is no air in the jars.
7. Close with nylon lids, allow to cool completely and take to the cellar.
8. 2 times a week to look through the jars, and if there is not enough brine, top up to the very top.

After 20-25 days, the milk mushrooms are ready for tasting.

Salted milk mushrooms with garlic and horseradish

Salted milk mushrooms with garlic and horseradish leaves are a great snack option to diversify your family's daily menu. In addition, such a delicacy blank will look great at a festive feast.

• soaked milk mushrooms - 2 kg;
• garlic cloves - 12-15 pcs.;
• black currant leaves - 8 pcs.;
• horseradish leaves - 2 pcs.;
• dill seeds - 1 tbsp. l .;
• parsley greens - 2 bunches;
• salt - 150 g;
• white and allspice peas - 6 pcs.

The recipe will show you how to pickle milk mushrooms with garlic first-class for the winter. So, following the cooking instructions described below, you will have a great snack for the winter.

1. Boil the soaked milk mushrooms for 30 minutes, rinse and put on a wire rack to drain.
2. Lay out the bottom of sterilized jars with clean horseradish leaves, as well as currant leaves.
3. Pour a layer of salt and spread the mushrooms on top so that the layer does not exceed 5-6 cm.
4. Sprinkle the milk mushrooms with salt, chopped garlic, white and allspice peas, dill grains and parsley.
5. Add all the mushrooms and spices, shake the jars and seal with your hands.
6. Top with horseradish leaves and close with tight nylon lids.
7. Take the banks to the cellar for 14 days, after which you can eat the mushrooms.

Cold salting of milk mushrooms with garlic

Cold salting of milk mushrooms with garlic will please you with its simplicity, however, you can start eating the appetizer only after 1.5 - 2 months.

• soaked milk mushrooms - 5 kg;
• salt - 400 g;
• garlic cloves - 20 pcs.;
• dill umbrellas - 10 pcs.;
• bay leaves - 10 pcs.;
• currant leaves.

How to salt milk mushrooms with garlic correctly, you can learn from the step-by-step description of the recipe.

1. Soaking the milk mushrooms, which will be prepared with cold salting, should last 4-5 days for all the bitterness to come out.
2. We wash the soaked milk mushrooms in water and put them in prepared sterilized jars, at the bottom of which currant leaves are already laid.
3. Sprinkle each layer of mushrooms with a layer of salt, chopped garlic, bay leaves and dill umbrellas.
4. Press the last layer with our hands and put a load on top so that the mushrooms do not rise.
5. After 7-10 days, the milk mushrooms will be let in juice, which, when combined with salt, forms a brine.
6. The brine must completely cover all the mushrooms, if this has not happened, the jars must be topped up with cold boiled water, otherwise the mushrooms will turn black.
7. After 10 days, we take out the mushrooms in a cool place and store at a temperature of + 8 ° C.

Milk mushrooms, salted with dill and garlic for the winter

The recipe for salted milk mushrooms cooked with dill and garlic can become your calling card for festive events.

• soaked milk mushrooms - 3 kg;
• salt - 200 g;
• cherry leaves - 15 pcs.;
• garlic cloves - 15 pcs.;
• black pepper - 10 peas;
• dill seeds - 1 tbsp. l .;
• bay leaf - 5 pcs.

Cold preparation of milk mushrooms with garlic and dill for the winter is divided into stages:

1. After a long soaking (4 days), the mushrooms are washed well and allowed to drain a little.
2. The bottom of the enamel pot is laid with cherry leaves and a thin layer of salt is poured.
3. Spread a layer of mushrooms and sprinkle with salt, adding dill seeds, bay leaves, black pepper and diced garlic.
4. The last layer is compacted with hands, covered with gauze, folded several times, and on top with an inverted lid.
5. Press down with oppression and leave in a cool room for 20 days.
6. After this time, the mushrooms are covered with brine and distributed in sterile dry jars.
7. Sealed again, poured with brine from the pan, where the milk mushrooms were, and closed with tight lids.
8. They are taken out to a cool place and only after 45-55 days the mushrooms can be tasted.

Milk mushroom salad with garlic and mayonnaise

Use a step-by-step recipe for making milk mushrooms with mayonnaise and garlic. Salty, juicy and crunchy fruit bodies will not leave any of your guests indifferent to the snack.

• salted milk mushrooms - 500 g;
• garlic - 3 cloves;
• vegetable oil - 5 tbsp. l .;
• onion - 1 pc.;
• carrots - 1 pc.;
• mayonnaise and dill to taste.

How to make a salad of salted milk mushrooms with garlic and mayonnaise so that loved ones will be delighted with the dish?

1. Pour the salted milk mushrooms with water and leave for 3 hours, changing the water several times.
2. Cut the mushrooms into strips and fry in oil until golden brown, put in a salad bowl.
3. In a separate frying pan, fry the onion, cut into half rings, until golden brown and add to the mushrooms.
4. Peel, wash and grate the carrots on a "Korean" grater.
5. Fry until soft, add chopped garlic cloves, fry together for 5 minutes and add to the mushrooms.
6. Stir, let cool, add mayonnaise, add chopped herbs and mix. The top of the salad can be garnished with whole sprigs of dill.