Delicious recipes for pickling milk mushrooms at home using both cold and hot methods.

Milk mushrooms are a favorite among mushroom pickers, considered the best among the conditionally edible varieties. Their fleshy, juicy texture makes them a favorite among mushroom pickers. They are typically pickled hot or cold, but other preservation methods are also available. The mushrooms are delicious and aromatic. Let's take a closer look at several step-by-step recipes for pickling milk mushrooms at home.

Peculiarities of pickling milk mushrooms

Fresh mushrooms have a slight bitterness, as their porous structure absorbs not only beneficial but also harmful compounds from the environment.

If the main ingredient is prepared incorrectly, instead of a tasty and aromatic pickle, you get poison.

• It is forbidden to collect milk mushrooms growing near highways, industrial plants, or garbage dumps.
• Before pickling, milk mushrooms must be sorted and any damaged or wormy parts removed. If a whole mushroom is damaged, discard it.
• Remove forest debris, such as leaves and twigs. Brush if necessary. If the dirt persists, place the plant in an enamel container and fill with cold water. Cover and let sit for 30-120 minutes.

• Depending on the recipe, cut the mushrooms. You can separate the stems from the caps. Some cooks use the latter part to make mushroom caviar.
• After peeling and slicing the milk mushrooms, they need to be soaked. This step is essential. Otherwise, the mushrooms will remain bitter, ruining the flavor of the finished dish. Place the sliced ​​milk mushrooms in a suitable container and cover with cold water. Place a lid on top, then place a heavy object on top. Soak for 70-72 hours. Remember to change the water 2-3 times a day.
• For pickling, use containers made of natural wood, glass, or enamel. Galvanized containers can cause a reaction that will render the "gifts of the forest" inedible. Clay containers are also not recommended.

Selecting and preparing mushrooms before starting the process

Before you start canning, you need to know how to choose the right mushrooms:

1. Young, firm milk mushrooms are used for pickling. Otherwise, during pickling, the caps will become flabby and tasteless, and their characteristic crunch will be lost.
2. Mushrooms must be clean and not wormy.
3. Don't forget about pre-soaking and removing bitterness.
4. Once the soaking process is complete, the mushrooms are rinsed under running water several times.
5. Place in a colander or sieve to drain off excess moisture.

That's it - freshly picked milk mushrooms are then prepared according to the chosen recipe.

Recipes for pickling milk mushrooms at home

There are several ways to pickle milk mushrooms at home. We offer a basic step-by-step recipe.

Hot method

Components:

• fresh milk mushrooms – 3.8 kilograms;
• clean water – 4.5 liters;
• rock salt – 170 grams;
• bay leaf – 8 leaves;
• black pepper – 12 pieces;
• carnation inflorescences – 8 pieces;
• garlic – 12-14 pieces.

Prepare the “gifts of the forest” in advance: sort, clean, rinse and soak, regularly changing the water for 3 days.

Combine the liquid with table salt, coarse salt, and aromatic spices in a separate saucepan. Place on the stove and bring to a boil over medium heat.

Chop the mushrooms and mix them with the brine. Reduce the heat to low and simmer for 30 minutes. Be sure to skim off any foam from the surface regularly.

Remove the milk mushrooms from the heat. Peel and slice the garlic. Add it to the main mixture and stir.

Place under pressure in the cold for 29-30 hours.

Meanwhile, let's start preparing the containers. Wash the jars and dry them in the oven.

Bring the mushrooms to a boil and continue cooking for 10-20 minutes. Place the mushrooms in a prepared glass jar and pour the brine over them.

Cold method

We suggest considering a simple method of canning:

• freshly picked mushrooms – 6 kilograms;
• rock salt – 250 grams.

This version of the recipe is quick to prepare:

• process the mushrooms: sort through them, remove debris and rotten areas;
• soak for 2-3 days, rinse;
• Place the raw milk mushrooms in a suitable container. The specified quantity should produce 5 layers;
• everyone is sure to sprinkle salt on for canning;
• place the press on top;
• put the finished structure in a cold place;
• After 60 days, distribute into sterile jars.

Before serving, be sure to rinse the mushrooms to remove excess salt. If desired, season with vegetable oil and sprinkle with fresh chopped herbs.

White milk mushrooms in cabbage leaves

To salt white milk mushrooms, you need to prepare:

• mushrooms – 2.5 kilograms;
• clean water – 2.5 liters;
• rock salt – 150 grams;
• garlic – 70 grams;
• fresh dill – 50 grams;
• currant leaves – 10 pieces;
• cherry leaves – 10-12 pieces;
• cabbage leaves – 5 pieces.

Sort the milk mushrooms, removing any debris or rotten spots. Rinse and soak, then separate the stems from the caps. It is recommended to use only the caps for pickling.

Rinse them under running water. Pour the specified amount of liquid into an enamel bowl and add 25 grams of salt. Add the mushroom caps and soak for 10-11 hours. Then change the water to clean water and continue soaking for another 5 hours.

Strain through a sieve and wait for excess moisture to drain off.

Peel the garlic, rinse, and cut each clove into 3 pieces.

Wash the dill, shake off excess moisture and chop finely.

Layer the mushrooms and other aromatic ingredients in the prepared container according to the recipe. Sprinkle each layer generously with salt.

Place a heavy weight on top. Leave for 60 days, after refrigerating them. After this time, the milk mushrooms are ready to eat.

Pickling with onions

Products:

• milk mushrooms – 2.7 kilograms;
• salt – 130 grams;
• clean water – 2.5 liters;
• onions – 500 grams.

Prepare the mushrooms in advance: sort, clean, rinse and soak.

Pour the specified amount of water into a separate container and add 50 grams of coarse salt. Stir until completely dissolved. Remove the prepared mushrooms, cover, and let sit for 10 hours, then rinse thoroughly.

Peel the onion heads, wash them and chop them into rings or strips.

Place the mushrooms in a suitable container, add the onion and salt. Stir well and place a heavy object on top. Refrigerate for 2 days. Remember to stir every 10-11 hours.

As you can see, pickling milk mushrooms is easy. After the time has passed, place them in sterile jars and cover with brine.

Salt in hot brine

How to pickle milk mushrooms using the hot method was described above, but many housewives like their mushrooms to be crispy and perfectly preserved until winter:

• freshly picked mushrooms – 5.4 kilograms;
• table salt – 250 grams;
• clean water – 5.4 liters;
• garlic – 2-3 medium-sized heads;
• horseradish (root part) – 15 grams;
• tarragon – optional;
• dill umbrellas.

Sort the mushrooms and remove any excess debris. Remove the stems, as only the caps will be used for pickling.

Peel and chop the horseradish root and garlic cloves.

Now let's prepare the brine. Pour the specified amount of water into a large container, add salt, and dill sprigs.

Place the processed mushrooms in the brine and cook for 30 minutes. Be sure to skim off any foam from the surface regularly. After the specified time, rinse the mushrooms, but do not discard the brine. Place them in a clean container, mixing with garlic and horseradish. Pour the hot brine over them, and place a press on top. Refrigerate. After 14 days, use the mushrooms as directed.

In Korean

Components:

• boiled mushrooms – 2 kilograms;
• onions – 0.5 kilograms;
• carrots – 180 grams;
• garlic – 1 head;
• chili pepper – 2 pieces;
• Korean salad seasoning – 15 grams;
• oil – 130 milliliters;
• vinegar – 100 milliliters;
• granulated sugar – 130 grams;
• coarse salt – 20 grams.

Peel the onions and cut into strips. Grease a frying pan with oil, heat it up, and fry the onions.

Peel and chop the carrots in the same manner. Combine with the vegetables in a frying pan. Peel the garlic and chop finely.

Combine the boiled mushrooms with the other ingredients as directed. Place into sterilized jars and seal. Sterilize for 15 minutes. Carefully remove and seal. The resulting preserves are fragrant and delicious and should be kept strictly refrigerated.

Forest crispy barrel milk mushrooms

In ancient times, housewives used wooden barrels to pickle milk mushrooms and other wild mushrooms. To fully appreciate the flavor and aroma of these "gifts of the forest," special care must be taken when preparing the container.

If the barrel is new, then it is enough to soak it for 2-3 days so that the boards have time to swell.

If the wooden container has been used previously, then it needs to be soaked for 2 weeks, regularly replacing the liquid.

Before pickling milk mushrooms, pour boiling water into the barrel and let it cool. This will ensure the container is properly prepared for canning.

You can salt milk mushrooms in wooden barrels using any of the recipes described above.

Storage rules

Salted milk mushrooms should be stored in a cool place. It's important to keep the room away from direct sunlight. A refrigerator, cellar, or dry basement will work.