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How to pickle white milk mushrooms for the winter at home: recipes with photos

How to pickle white milk mushrooms for the winter at home: recipes with photos


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Preserving the fruits of a quiet hunt allows you to get a supply of an excellent snack that will delight you with its taste for many months. Recipes for preparing pickled white milk mushrooms for the winter are simple and do not require special culinary devices. Choosing one of the many recipes gives housewives the opportunity to get an excellent product with excellent consumer characteristics.

How to pickle white milk mushrooms

Mushroom snack has a great taste and can be stored for quite a long time. For its preparation, it is recommended to independently collect the fruiting bodies. The place where white mushrooms are collected should be far from large cities and highways, as they, like a sponge, accumulate substances from the environment.

The fruiting bodies must have a dense structure. It is not advisable to collect too old copies. Before starting harvesting, it is worth processing white milk mushrooms. They are washed in running water and dirt and damaged areas are removed with a sharp knife. To remove the accumulated sand between the plates, the fruit bodies are soaked in water for 1-2 hours.

Before pickling milk mushrooms, they must be boiled

Before cooking, the fruits need additional heat treatment. Before dipping them into a hot marinade, they must first be boiled until fully cooked. For 1 liter of water, use 1 teaspoon of table salt. Cooking takes 20-30 minutes. It is necessary to periodically remove the foam from the surface.

Important! In order for the mushrooms to retain their white color during further conservation, a small amount of citric acid is added to the water during cooking.

The key to an excellent snack from white milk mushrooms is a properly prepared marinade for them. It is believed that the volume of liquid should be 18-20 percent of the total mass of the mushrooms. The traditional component of the brine is salt, vinegar, peppercorns. Depending on the recipe, the composition of the marinade can vary significantly. White milk mushrooms are pickled for about 30 days. From this moment on, they can be eaten or left to be stored for the winter.

The technology for harvesting white mushrooms is extremely simple. Depending on the method of preparation, they are boiled together with boiling brine or the fruit bodies are poured into them, laid out in jars. Since the mushrooms have already been pre-boiled, there is no need to worry that they will be raw.

The classic recipe for pickled white milk mushrooms

The most traditional way of preparing a snack involves pouring boiling brine over the fruit bodies. This method allows you to get a finished product in a fairly quick time.

For a recipe for making white milk mushrooms, you will need:

  • 2 kg of the main ingredient;
  • 800 ml of pure water;
  • 2/3 cup 9% vinegar
  • 2 tsp rock salt;
  • 20 g granulated sugar;
  • 10 black peppercorns;
  • 1 tsp citric acid.

Mushrooms are marinated for about a month until fully cooked

An enamel pot is filled with water, salt, granulated sugar, citric acid, vinegar and spices are added to it. The mixture is brought to a boil and cooked over a fire for 5 minutes. The pre-boiled mushrooms are placed in a large jar so that they fit snugly together. They are poured with boiling marinade so that it reaches the neck of the container. The jars are rolled up under the lids, cooled and put away in a cool place.

Pickled white milk mushrooms for the winter in liter jars

Traditional methods of harvesting in large containers can be inconvenient with modest yields. In addition, small volumes of cans are convenient from the point of view of direct use - such a product will not stagnate and will not disappear in an open container. You can marinate white milk mushrooms in liter jars.

For each container you need:

  • 600-700 g of mushrooms;
  • 250 ml of water;
  • 1 tsp sugar;
  • 5 g salt;
  • 50 ml vinegar;
  • 5 peas of allspice.

It is most convenient to marinate the fruits of a quiet hunt in small liter jars

Boiled mushrooms are placed in a glass jar, pressed tightly against each other. A marinade is prepared in a small container. The water is mixed with the other ingredients and brought to a boil. Hot brine is poured into jars and sealed. The finished product is removed to a cool basement or cellar

Hot marinated white milk mushrooms

This pickling option involves boiling the fruit bodies in boiling brine. So they quickly absorb the spices, significantly speed up the overall cooking time. Since a rather long cooking is planned, preliminary heat treatment is not necessary.

For 1 liter of water, when marinating white milk mushrooms in a hot way, on average, they use:

  • 2-3 kg of mushrooms;
  • 2 tbsp. white sugar;
  • 2 tsp salt;
  • 100 ml of 9% table vinegar;
  • 5 peas of black and allspice;
  • 1 bay leaf.

White milk mushrooms boiled in brine pickle faster

Fruiting bodies are poured with water and brought to a boil. Salt, sugar and pepper are added to it, after which it is boiled for about 15 minutes. Then vinegar is poured into the broth and bay leaf is put. The mixture is boiled for another 5-10 minutes, then it is laid out in sterilized glass jars. They are hermetically sealed and stored.

The easiest recipe for pickled white milk mushrooms

If you have very little experience in preparing mushroom blanks, you can use the most common marinade recipe. It includes water, salt, sugar, and vinegar. Additional ingredients should not be added as they can imbalance the marinade. For 1 liter of water add 1 tbsp. sugar, 1 teaspoon salt and 100 ml of table vinegar.

Important! To keep the fruit bodies white, you can add ½ tsp citric acid to the marinade.

Even an inexperienced hostess can pickle milk mushrooms in this way.

Combine all the ingredients in a small saucepan. The liquid is brought to a boil and filled with previously boiled mushrooms, laid out in glass jars. As soon as the marinade has cooled slightly, the containers are hermetically closed and removed to a cool place.

How to pickle white milk mushrooms with spices for the winter

A large number of spices used allows you to get a great bouquet of flavors and aromas when preparing snacks for the winter. The perfect balance is achieved through precisely calibrated proportions.

To deliciously marinate 2 kg of white milk mushrooms, you will need:

  • 1 liter of water;
  • 5 bay leaves;
  • 2 tbsp. Sahara;
  • 2 tsp salt;
  • 1 star anise star;
  • 5 carnation buds;
  • 100 ml of table vinegar;
  • 1 teaspoon peppercorns.

Water is poured into a small enamel pot and all the spices used are added to it. The liquid is brought to a boil and boiled for 5 minutes. This time is enough for the spices to fully develop their taste.

Important! You can also add 1 teaspoon ground coriander and ½ teaspoon cinnamon to taste.

Spices will help reveal the full flavor of the main ingredient

Fruit bodies are laid out in banks, pressed tightly against each other. The finished marinade is poured to the edges of the container. As soon as the liquid cools down, the cans are tightly closed with nylon lids and stored in a cold room.

Pickled white milk mushrooms for the winter with garlic

The addition of additional ingredients can significantly improve the taste and aroma of winter preparations. Garlic transforms the traditional recipe for white milk mushrooms, adding bright, piquant notes to it.

To marinate 3 kg of the main ingredient, you will need:

  • 1 liter of water;
  • 1 head of garlic;
  • 1 tbsp. white granulated sugar;
  • 6 tbsp. vinegar;
  • 1 tsp salt;
  • 5 black peppercorns.

To make the aroma of the mushrooms brighter, they are marinated with finely chopped garlic.

As in the previous recipes, you need to prepare the brine. The water is mixed with spices and vinegar, and then boiled for a couple of minutes. The prepared brine is poured into white milk mushrooms laid out in sterilized glass containers. Jars are tightly closed with lids and sent to marinate for a month in a cool place.

Marinating white milk mushrooms with cinnamon

Fans of aromatic snacks can use the original recipe. The addition of cinnamon makes the taste of white milk mushrooms unique. Even seasoned gourmets will like such a product. The aroma of cinnamon will not be overpowered by other spices.

To marinate white milk mushrooms you will need:

  • 1 liter of clean water;
  • 1 tbsp. white granulated sugar;
  • 1 tsp cinnamon;
  • 100 ml vinegar;
  • 5 g citric acid;
  • 10 g of salt.

Cinnamon makes the flavor of the finished snack more exotic.

White milk mushrooms are placed in sterilized glass containers. They are folded as tightly as possible to each other. A marinade is prepared in a saucepan by mixing water with spices. The citric acid in this recipe is necessary to keep the mushroom flesh white. As soon as the brine boils, mushrooms are poured over them, after which the cans are immediately rolled up under the lids.

How to pickle white milk mushrooms with tomatoes and onions for the winter

The addition of tomatoes makes the finished product more delicious. It is best to use small tomatoes. Vegetables give this snack a fresh, summer flavor. White milk mushrooms marinated in this way will perfectly complement the festive table.

For cooking you will need:

  • 1 kg of mushrooms;
  • 1 kg of tomatoes;
  • 2 large onions;
  • 1 tbsp. white sugar;
  • 1 liter of water;
  • 1 tsp salt;
  • 100 ml of 6% vinegar;
  • 1 bay leaf.

If you marinate tomatoes for a long time, their peels will burst and they will release juice.

The onions are peeled and cut into large rings. It is laid out in a jar, alternating with layers of milk mushrooms and tomatoes. Mix water and spices in a saucepan. The liquid is boiled for 5 minutes, after which it is poured with the vegetable-mushroom mixture to the edges of the jar. The container is hermetically sealed with a lid and stored.

Polish recipe for pickling white milk mushrooms

Mushroom harvesting in Poland differs significantly from traditional methods. 3 kg of white mushrooms are soaked in 3 liters of water for 2 days. After that, the liquid is drained and the fruit bodies are wiped with a paper towel.

To pickle mushrooms, you need to make a pickle, which consists of:

  • 2 liters of water;
  • 4 tbsp. white sugar;
  • 75 g salt;
  • 30 cloves of garlic;
  • 2 bay leaves;
  • 20 ml of vinegar essence;
  • 5 carnation buds;
  • 10 currant leaves.

First you need to prepare the brine. Salt, sugar, vinegar and spices are added to the water. As soon as the liquid boils, white milk mushrooms are added to it and boiled for 15-20 minutes.

Important! Garlic for the recipe does not need to be cut into pieces. The slices are added as a whole, after having cleaned them.

Polish classic - pickle mushrooms with lots of garlic

The bottom of the cans is covered with currant leaves. In each spread a few cloves of garlic and bay leaf. After that, boiled white milk mushrooms are laid out in them along with brine. The containers are tightly sealed with nylon lids and placed in a cool room.

Canning white milk mushrooms with cherry and currant leaves

Marinating mushrooms with cherry leaves is a great way to add flavor to your finished snack. They add light astringency and piquancy to white milk mushrooms.

To marinate them in this way, you must:

  • 2 kg of white milk mushrooms;
  • 10 cherry leaves;
  • 10 currant leaves;
  • 80 ml vinegar;
  • 3 tbsp. white granulated sugar;
  • 1 tbsp. salt;
  • 5 g citric acid.

Fruit tree leaves enhance the taste of the finished product

Mushrooms are laid out in jars mixed with the leaves of fruit trees. In a deep saucepan, mix 1 liter of water, sugar, vinegar and salt. In order for the mushrooms to preserve the white color of the pulp, citric acid is added to the brine. The mixture is brought to a boil and poured over the mushrooms. Banks are tightly closed, put away for storage.

Pickled mushrooms porcini mushrooms in tomato with apples

One of the most original recipes for harvesting mushrooms is the use of tomato paste in brine. It is best to marinate young white milk mushrooms with this method. They are light and very crispy. The dish will require 3 kg of mushrooms and 1 kg of fresh apples. The fruits are mixed with white milk mushrooms and put in sterilized jars.

Important! The varieties with white sourish pulp are best suited - Antonovka or White filling.

Marinating milk mushrooms in tomato paste is a simple solution for a delicious snack

To marinate white milk mushrooms, you need to prepare a brine. To do this, add 50 g of sugar, 25 g of salt and 150 ml of vinegar to 2 liters of water. The resulting mixture is boiled for 5 minutes and jars of apples and mushrooms are poured into it. The containers are hermetically closed and put away in a cold, dark place.

How to pickle mushrooms without sterilization

The addition of a large amount of natural preservatives allows you not to worry about the safety of the finished product. To marinate white milk mushrooms without sterilization, you just need to increase the percentage of vinegar in the brine. This method makes it possible not even to steam the used cans.

On average, 1 liter of water will require:

  • 150 ml vinegar;
  • 30 g sugar;
  • 1 tbsp. salt;
  • 2 bay leaves.
  • 5 peppercorns.

A large amount of vinegar allows you to marinate the product without additional sterilization

All ingredients are mixed in an enamel saucepan. The liquid is brought to a boil and cooked for about 5 minutes. Pre-processed white milk mushrooms are laid out in jars and poured with hot marinade. The containers are closed with lids and stored. White milk mushrooms are pickled for about a month, after which they can be eaten.

Storage rules

Pickled white milk mushrooms boast excellent shelf life. This is due to the large amount of preservatives included in the brine. Sugar, salt and vinegar allow you to keep the finished snack for quite some time. If the storage conditions are observed, pickled mushrooms can be kept for up to 1-2 years.

Important! The room in which the conservation is stored must have excellent ventilation. Dampness can ruin the prepared snack.

Such terms can be achieved only by choosing the right optimal premises. The air temperature in it should not exceed 8-10 degrees. It is also important to avoid direct sunlight on cans with preservation. A cellar in a summer cottage or a small basement in a private house is best suited for these purposes.

Conclusion

Recipes for cooking pickled white milk mushrooms for the winter allow housewives to prepare a great appetizer without much hassle. The product prepared in this way can be stored for quite a long time, provided that the correct conditions are observed.


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