Simple recipes for pickling milk mushrooms at home using cold and hot methods for the winter, and storage rules

Volnushki mushrooms are a type of russula mushroom that don't require prolonged heat exposure, making them ideal for winter pickling. In some countries, they are considered inedible due to the thick, pungent juice they release after being picked. To ensure a healthy product, it's important to know how to pickle volnushki mushrooms and the processing technologies available today.

We clean and soak the milk mushrooms

Two varieties of milk cap mushrooms grow in Russian forests, each with a different cap color. The color doesn't affect the raw material preparation process, and the first step is always pre-cleaning and soaking the harvested mushrooms.

Cleaning is necessary to remove excess debris, forest insects, and leaves. Experienced mushroom pickers recommend using a regular toothbrush with stiff bristles to clean the cap. Avoid applying too much pressure to the cap when washing. Volnushki mushrooms are quite fragile and will break and crumble if applied too forcefully.

It is recommended to adhere to the following guidelines:

• Use volnushki mushrooms for preparations immediately after harvesting;
• mushrooms for pickling should not be stored for more than 6 hours;
• for the purpose of preservation in whole form, mushrooms up to 4 cm in size are taken;
• the stem is cut off 0.5 cm from the level of the lower surface of the cap.

Mushrooms with white and pink caps must be salted separately, so the material is sorted during the washing process. It's recommended to arrange the milk mushrooms according to their size characteristics; this will ensure uniform pickling later. Large caps should be cut into several pieces, or the resulting material should be used to make mushroom caviar.

Soaking is essential, as milk mushrooms without soaking in water will become bitter, ruining the flavor of the winter preserves. For this, a lemon-salt solution is used, soaking the milk mushrooms in the solution for 48 hours. The total soaking time to remove the bitterness may increase depending on the method used in the recipe.

When using cold salting technology it can take up to 4 days.

When preparing the solution, use 50 g of salt and 2 g of citric acid per liter. Experienced home cooks calculate the required amount of salt as 5% of the mass of the mushrooms used. The water solution must be replaced every 5 hours; otherwise, the mushrooms will likely start to sour, even after thoroughly cleaning and washing them.

Prepare all the necessary ingredients

When soaking, it's important to monitor the water level; the liquid should cover the top layer of the mushrooms. Readiness of the milk mushrooms for pickling can be easily determined by their appearance and the way the cap behaves when broken. If there's no characteristic crunch when broken and the cap bends easily, the soaking water can be discarded. To remove excess liquid, place the mushrooms in a colander and wait for it to drain, then rinse them a couple of times with cool water. Various containers can be used for pickling, but jars are most commonly used.

For large quantities of mushroom mass, it is permissible to use barrels, galvanized buckets or enamel containers.

All ingredients for this recipe must be prepared in advance to ensure the pickling process is as quick as possible. When using the cold pickling method, the following are often added as additional ingredients:

• currant leaves;
• dill;
• garlic cloves;
• black and allspice pepper;
• cloves;
• horseradish.

The choice of specific ingredients depends on the recipe and the cook's personal preferences. When using jars, they are thoroughly washed with baking soda and sterilized using any available method. Oven baking or prolonged boiling in water are often used for this purpose.

When preparing winter preserves, regular salt is used, which does not contain any additional ingredients. A product based on sea salt and with the addition of iodine is not suitable for canning, since its presence in the composition of the preparation causes fermentation of the product.

We make preparations for the winter

At home, pickling is now done using either cold or hot processing. Those who prefer crispy mushrooms are advised to avoid heat treatment and opt for the former. Heat treatment allows for a quicker, more complete pickle and reduces the risk of poisoning due to improper preparation. To prevent excessive softness, prolonged boiling of milk mushrooms is not recommended.

Hot method: recipes

Hot technology involves applying heat, which ensures the long-lasting shelf life of pickled products. Today, there are numerous recipes using various ingredients, so by trying several, you can choose the one that's "perfect."

Salting milk mushrooms with onions for the winter

The advantage of pickling according to this recipe is that you get a snack that can be served immediately after opening. For this recipe, you'll need:

• volnushki - 3 kg;
• carrots - 400 g;
• onions - 200 g;
• allspice - 20 pcs.;
• clove buds - 5 pcs.;
• apple cider vinegar - 4 tbsp;
• water - 1 l;
• salt and sugar - 4 tbsp each;
• bay leaf - 4 pcs.

Sequence of actions:

• the mushroom base is boiled until ready, then washed;
• carrots are cut into slices, onions into half rings;
• prepare the marinade by adding spices, granulated sugar, and salt to the water and bringing the solution to a boil, place the chopped vegetables in it and cook for 15 minutes;
• Vinegar and mushroom mixture are added to the solution and kept on the fire for 15 minutes.

After unfolding, the mixture is placed in water for the sterilization process for 35 minutes.

With ginger

Ginger pickles will appeal to those who enjoy unusual dishes. The recipe calls for grated ginger root. Choose high-quality ginger for pickling, free of rot and defects. For preparation, you'll need:

• volnushki - 4 kg;
• currant bush leaves;
• ginger - 2 tbsp;
• black and allspice pepper - 20 pcs.;
• dill umbrellas - 4 pcs.;
• salt - 200 g.

Line the bottom of the container with a dill umbrella and currant leaves, add ginger, and a couple of peppercorns. Sprinkle a small amount of salt on top. Carefully arrange the boiled milk mushrooms, sprinkle with salt and spices. Place a press on top, and store the mushrooms. If the juice released during cooking doesn't cover the milk mushrooms, add boiled water until the desired level is reached.

With mustard

Salt the mushrooms You can add mustard and garlic, which will give the dish a unique, piquant flavor. For this, you'll need:

• volnushki - 3 kg;
• water - 4 glasses;
• garlic head - 2 pcs.;
• white mustard - 2 tsp seeds;
• dill umbrellas - 2 pcs.;
• salt - 2 tbsp;
• granulated sugar - 6 tbsp;
• apple cider vinegar - 50 g.

Volnushki mushrooms are boiled until they are done, when the mushroom mass begins to sink to the bottom. Place the following in the bottom of a sterilized jar:

• dill;
• mustard;
• garlic;
• mushrooms.

Prepare a marinade over the stove using water, granulated sugar, and salt. After boiling, simmer for 5 minutes and add the vinegar solution. Pour the mixture into the jars containing the mushroom mixture. Sterilize the jars for 35 minutes, then turn them upside down and place them under a warm blanket.

With apples

Adding green apples during pickling gives the volnushki a firm, crispy texture. To prepare, you'll need:

• volnushki - 6 kg;
• salt - 300 g;
• carnation - 12 buds;
• garlic - 10 cloves;
• oak and cherry leaves;
• bay leaves - 8 pcs.;
• apples - 20 slices.

Line the bottom of the pickling container with leaves, sprinkle with a thin layer of salt and garlic slices, and add a couple of apple slices. Arrange the mushrooms in layers, caps down. Spread salt, apples, cloves, and bay leaves evenly over each layer. Cover the final layer with currant leaves and layered cheesecloth. The recommended pickling time is 20 days.

Cold method: recipes

The cold method preserves more of the valuable nutrients contained in mushrooms. Its advantage is that it eliminates the need for time-consuming heat treatment, but it does require more time to obtain the finished product than the hot method.

With garlic

Garlic is considered one of the best ingredients for pickling mushrooms. The cloves impart a rich flavor and aroma. To prepare, you'll need:

• volnushki - 5 kg;
• salt - 400 g;
• garlic cloves - 20 pcs.;
• dill umbrella - 10 pcs.;
• currant leaves;
• water - 6 glasses.

Place clean currant leaves on the bottom of the container, add two dill umbels, and a small amount of thinly sliced ​​garlic. Carefully arrange the boiled mushrooms in layers, with the caps facing down. Sprinkle each mushroom evenly with salt, chopped cloves, and dill umbels. Once filled, add water to the container, and place a press on top of the mushrooms.

During pickling, it is recommended to shake the pickling container twice a week and ensure that the top layer of mushrooms does not dry out.

With horseradish

Horseradish leaves give the mushrooms a special piquant taste, and the combination with bay leaves gives the mushrooms a spicy aroma.

The recipe includes:

• mushrooms - 4 kg;
• salt - 80 g;
• bay leaves - 8 pcs.;
• horseradish leaves - 4 pcs.;
• vegetable oil - 0.4 l.

Pre-soaked and washed mushrooms are placed in sterilized jars, each layer sprinkled with salt and interspersed with horseradish leaves and bay leaves. Hot oil is poured over the mushrooms, and the jar is sealed with a lid. The vegetable product restricts oxygen access to the mushrooms, ensuring long-term storage.

Volnushki mushrooms in jars

Glass jars with a capacity of 3 liters are most often used for pickling. These jars are convenient for canning, and the small quantity of mushrooms allows for quick consumption without spoiling. For pickling in jars, I recommend using milk mushrooms with caps of 3-4 cm. For the recipe you will need:

• mushrooms - 2 kg;
• horseradish, currant or cherry leaves;
• bay leaf;
• black pepper;
• salt - 100 g.

The bottom of the jar is lined with leaf slices and layers of processed and soaked milk mushrooms are formed, evenly sprinkled with salt and pepper. The pepper is generously salted and cheesecloth is placed on top of the layer.

Classic simple recipe

Volnushki mushrooms are soaked in a lemon-salt solution for three days, changing the solution every five hours. The classic recipe calls for a wooden barrel, but if one is unavailable, any other container can be used. For the recipe, you will need:

• mushrooms - 3.5 kg;
• salt - 100 g;
• acid - 6 g;
• dill seeds - 25 g;
• cumin - 10 g;
• cabbage leaves.

Soak the mushrooms in a brine solution, rinse them under cold running water, and arrange them in 6-cm layers, caps down. Mix the salt with the seasonings and sprinkle the mushrooms with the resulting mixture. Repeat the process until the mushrooms are completely filled into the container. Place cabbage leaves on top, covering the entire surface. Press the mushrooms down with a weight, and if necessary, add weight with a jar or pan of water. Store the barrel at a temperature between 0 and +10°C. C for 1.5 months. At lower temperatures, the mushrooms will crumble; exceeding this temperature can cause the product to sour.

Recipe for pickled mushrooms

The recipe calls for pre-boiling the milk mushrooms. When ready for pickling, the mushrooms should sink completely to the bottom of the pot; any foam that forms during the process should be skimmed off. To prepare, you'll need:

• volnushki - 3 kg;
• water - 3 l;
• bay leaf - 9 pcs.;
• black pepper - 30 pcs.;
• allspice - 15 pcs.;
• cloves - 15 pcs.;
• salt - 3 tbsp;
• granulated sugar - 6 tsp;
• vinegar essence - 1 tsp.

Step-by-step recipe:

• the mushroom mass is filled with water, salt is added and boiled for 20 minutes;
• the liquid is drained and the milk mushrooms are washed;
• Place the water on the fire, add salt, granulated sugar and spices when it boils, and after 3 minutes add vinegar;
• the volnushki are placed in the marinade and boiled for 5 minutes;
• the mushroom base is spread into sterilized containers and rolled up;
• The jars are sterilized for 45 minutes depending on their volume.

After heat treatment, the jars are turned over and placed under a warm cover to cool slowly.

Mushroom caviar from milk cap mushrooms

The advantage of mushroom caviar is its ability to be used as a standalone snack or as a filling for pies and other baked goods. The caps of any size and stems of milk mushrooms can be used as raw materials.

For the recipe you will need:

• mushrooms - 2 kg;
• tomatoes - 2 kg;
• salt - 3 tbsp;
• vegetable oil - 100 ml;
• onions - 2 kg.

The milk cap mushrooms are boiled in salted water for 20 minutes. Then, the liquid is drained, fresh water is added, and the mushrooms are simmered for another 20 minutes. The onions and tomatoes are cut into large pieces. Using a meat grinder, the vegetables and milk cap mushrooms are blended until smooth, then salt and vegetable oil are added. The mixture is simmered for 30 minutes, then unfolded and rolled up.

How many days does it take to eat salted milk mushrooms?

The time required to prepare the finished product depends on the preparation method used. If the product is not heat-treated and cold-salted, it can be consumed after 45-50 days. Boiled milk mushrooms can be eaten immediately, but to infuse them with the aroma of spices and seasonings, it is recommended to salt them for a couple of weeks in a cool place.