Simple recipes for making crispy pickled milk mushrooms for the winter in jars

The milk mushroom is one of the most delicious, yet unfortunately, rarest mushrooms. If you do manage to find one in the forest, you'll want to quickly prepare a delicious dish with it to savor its superb flavor. Fortunately, this can be done not only in summer but also in winter, if you know the recipe for pickled milk mushrooms.

Features of the technology

The milk mushroom, like any other mushroom, is a capricious product.

Therefore, to ensure the dish turns out delicious, it is worth mastering several cooking techniques:

• Sorting mushrooms is a must. Under no circumstances should wormy or rotten mushrooms be allowed into the dish.
• The second stage of preparation is removing impurities. Each milk mushroom must be thoroughly rinsed with water.
• The longest and most arduous process is soaking, which takes two days. This requires soaking the main ingredient in slightly salted water, changing the water periodically.
• After soaking, all mushrooms need to be rinsed again.

Many housewives resort to a trick. They boil the mushrooms for 20 minutes 3-4 times, but in water with a high salt content. This, of course, shortens the soaking period. But it also reduces the crunchiness of the mushrooms, which is unacceptable for pickled milk mushrooms.

How to select and prepare mushrooms before marinating

It's recommended to choose only those mushrooms that grow in the forest. Many people pick or buy them near highways. This is highly discouraged. Mushrooms are capable of absorbing harmful toxins that cannot be removed even after prolonged soaking.

It is also recommended to use only fresh product with a firm structure for preparing the preparation.

How to pickle milk mushrooms in jars at home

Every housewife has her own secrets for preparing preserves for the winter. Here are a few examples of pickled milk mushroom recipes.

A classic step-by-step recipe for 1 liter of water

The classic recipe for pickling white milk mushrooms is simple. It uses the hot method, which involves boiling them in the marinade. A few basic steps are required:

• transfer 1 kilogram of the main product into a deep saucepan;
• pour 1 liter of water over them with 10 grams of salt;
• put on fire and bring to a boil, this will take approximately 20 minutes;
• Place the milk mushrooms in a colander and wait until all the water has drained off;
• prepare the marinade by dissolving 40 grams of salt, 5 cloves, 5 allspice peas and 4 small bay leaves in 1 liter of boiling water;
• Boil the future marinade for 15 minutes, and then add boiled milk mushrooms to it;
• Lastly, 20 milliliters of vinegar are added to the liquid.

Pickling mushrooms this way is not only simple but also cost-effective, as it requires minimal ingredients. The finished product should be placed in jars, sealed with lids, and wrapped in a warm blanket until they have cooled completely.

Pickling black milk mushrooms

Preparing black milk mushrooms is slightly different from the classic recipe. First, the soaking period is slightly different, at 3 days. The marinade is also slightly different: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in 1 liter of water.

To enhance the flavor, we recommend adding thoroughly washed currant and cherry leaves, chopped garlic, bay leaf, ground pepper, and cloves to the bottom of the jar. The amount of ingredients is determined by taste.

Cold method

A popular recipe among housewives is for cold-marinated mushrooms. This method makes the main ingredient crispy, making it perfect for salads or side dishes. To make it, you'll need:

• soak raw mushrooms for 3 days, changing the water periodically;
• roll each milk mushroom in salt and place in a deep container;
• add 1 head of crushed garlic and 1 small crushed horseradish root to the main ingredient;
• cover all contents with gauze;
• Place fresh cherry, currant, horseradish and dill leaves on top of the gauze;
• The final stage of cooking is to apply heavy pressure.

Now the milk mushrooms should be moved to a cool place. They will steep for a month and release their own juice.

In tomato sauce

Marinated mushrooms are not only delicious but also high in calories. However, if you want to add more nutrition, it's recommended to add 200 grams of tomato paste to the marinade instead of water. This will result in stewed milk mushrooms.

With garlic

Garlic is the most common ingredient often used in preserves. It creates a piquant, sharp flavor and adds a pleasant aromatic note to dishes. The dish is prepared according to the classic recipe, but in addition to the spices, the marinade also requires adding 5 medium-sized garlic cloves, crushed or pressed through a garlic press.

In oil

You can also marinate milk mushrooms in oil. To prepare, mix 2 tablespoons of vegetable oil with 2 teaspoons of mustard and pepper, then add the resulting sauce to the cold-cooked mushrooms.

With other mushrooms

You can make a delicious winter assortment from milk mushrooms. To do this, you'll need:

1. Boil 1 kilogram of peeled and sliced ​​assorted mushrooms in lightly salted water. Milk mushrooms pair perfectly with porcini mushrooms, aspen mushrooms, birch boletes, and butter mushrooms.
2. Place them in a colander. While the water is draining, you can begin preparing the marinade. To do this, dissolve 12 allspice berries, 1 chopped onion, 20 grams of salt, 0.5 tablespoons of granulated sugar, 2 bay leaves, and 60 milliliters of vinegar in water. Then, simmer the mixture for 10-25 minutes.

Now it's time to marinate. Place the mushroom mixture in a jar and pour the cooked marinade over it.

With citric acid

Instead of vinegar, you can add citric acid to crispy milk mushrooms. This won't change the taste, but it will make them several times healthier.

In a spicy marinade

For those who appreciate a savory flavor, we recommend preserving the main ingredient for the winter in a savory marinade. To prepare it, dissolve the following ingredients in water:

• salt - 60 grams;
• granulated sugar - 20 grams;
• bay leaf - 2 pieces;
• fresh or dried currant leaves - 2 pieces;
• fresh or dried cherry leaves - 2 pieces;
• Carnations - 2 buds.

All ingredients should be dissolved in 2 liters of water and simmered for 20 minutes. Then, milk mushrooms can be added to the resulting marinade and cooked using either the traditional or cold method.

With cinnamon

To enhance the taste of the product, you can add 1 stick or 1 teaspoon of cinnamon.

It will not only create a new taste, but also an unrivaled aroma.

With onions and tomatoes

The most filling dish For the winter, there is a preparation of milk mushrooms with onions and tomatoes. Fry 2 kilograms of mushrooms, 1 kilogram each of chopped onions, and 1 kilogram of tomatoes in a frying pan with 100 milliliters of vegetable oil. Transfer the contents to jars and cover with the marinade, prepared using any method.

In Polish

The Polish-style recipe for this dish differs by adding two fresh currant leaves and two fresh cherry leaves to the marinade, which, when combined with the other ingredients, create a new aroma.

Rules for storing the finished product

Pickled mushrooms can be stored for 3-8 months in a cool, dark place. They can be consumed within a month of preparation. It is important to store the product at a temperature of up to 15 degrees Celsius. Otherwise, mold may form.