Pickled milk mushrooms for the winter - 10 recipes with step by step photos

The recipe is as easy as shelling pears for the winter

Milk mushrooms are famous for their original bitter taste. Crispy flavored mushrooms are a common snack on many family tables, which is quick and easy to prepare!

• 
  Thoroughly wash the milk mushrooms from all contaminants and soak in plenty of cold water for 2 hours.
• 
  Pour the soaked milk mushrooms again with water, add the chopped bay leaf, bring to a boil and continue to cook for 30 minutes.
• 
  In sterilized jars, carefully lay out the mushrooms using a metal slotted spoon. Add sugar to the mushrooms evenly, add the remaining spices and vinegar.
• 
  Fill the contents of the cans with hot water left over from boiling the mushrooms. We close with lids and send for storage. Ready!

Pickled milk mushrooms with 9% vinegar

Appetizing crispy milk mushrooms are easy to prepare in jars using vinegar. Homemade mushroom appetizer can be stored for a long time in a cool room and delight your family at any time.

Cooking time: 3 hours

Cooking time: 30 minutes

Servings - 2 cans

Ingredients:

• Milk mushrooms - 1 kg.
• Water - 1.5 liters.
• Bay leaf - 2 pcs.
• Black peppercorns - 4 pcs.
• Salt - 2 tsp
• Vinegar 9% - 1 tablespoon

Cooking process:

1. We clean the milk mushrooms, cut off the excess, rinse and soak in cold water for 1-2 hours.
2. We drain the dirty water, pour in one and a half liters of clean water to the mushrooms, salt and bring to a boil. Cook for 30 minutes over moderate heat. Towards the end of cooking, add bay leaves, peppercorns and vinegar.
3. Stir the contents of the pan and pour into clean jars to the very neck. We close with scalded lids, cool and take away for long-term storage. Ready!

Pickled milk mushrooms without vinegar for the winter

Marinating milk mushrooms without vinegar makes them more delicate in taste. After opening the jar, the mushrooms are immediately ready for serving without rinsing under water or other manipulations. Try a simple recipe for a delicious winter snack.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 3 banks

Ingredients:

• Milk mushrooms - 1 kg.
• Water - 1.5 liters.
• Black peppercorns - 4 pcs.
• Salt - 3 tsp
• Sugar - 2 tsp
• Citric acid - 2 tsp

Cooking process:

1. We sort out the milk mushrooms. Further, the mushrooms can be soaked in cold water or simply rinsed for a long time and thoroughly if you want to save time.
2. Fill the mushrooms with water, add black peppercorns and boil after boiling for 20-30 minutes.
3. Boil one and a half liters of water with salt and sugar separately. After boiling begins, add citric acid. Stir and remove from the stove.
4. Put the mushrooms in clean sterilized jars, fill them with marinade and close them with nylon lids. Let the blanks cool down and take them for storage. Ready!

Crispy pickled milk mushrooms without sterilization for the winter

Winter preparations from milk mushrooms always turn out to be crispy and appetizing. And those who do not like to fiddle with seaming for a long time will definitely like the recipe for making popular mushrooms without sterilization.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 2 banks

Ingredients:

• Milk mushrooms - 1 kg.
• Water - 1.5 liters.
• Black peppercorns - 6 pcs.
• Carnation - 6 pcs.
• Garlic - 6 cloves.
• Bay leaf - 1 pc.
• Salt - 3 tsp
• Sugar - 1 tsp
• Vinegar - 2 tsp

Cooking process:

1. We carefully sort out the milk mushrooms, soak in ice water, rinse and let them dry.
2. Peel the garlic cloves. We prepare the rest of the spices as well.
3. Fill the mushrooms with water and bring to a boil, then boil for 30 minutes over medium heat.
4. Dilute salt, sugar in 1.5 liters of cold water, add pepper, cloves and bay leaves. Bring to a boil and turn off the finished marinade.
5. Put the boiled mushrooms in clean scalded jars, pour them immediately with boiling marinade, add vinegar and close. Let the blanks cool down and can be sent for storage!

Hot pickled milk mushrooms

Harvesting mushrooms for the winter in a hot way is a simple and rather popular procedure. Try to marinate crispy and aromatic milk mushrooms in this way. The result will pleasantly surprise you!

Cooking time: 50 minutes

Cooking time: 25 minutes

Servings - 2 banks

Ingredients:

• Milk mushrooms - 1 kg.
• Water - 1.5 liters.
• Black peppercorns - 4 pcs.
• Greens to taste.
• Salt - 2 tablespoons
• Vinegar - 2 tsp

Cooking process:

1. We sort out the mushrooms, soak them in water and clean them of dirt. It is convenient to use a small brush.
2. Let the mushrooms dry, large ones can be cut into small pieces.
3. Fill the prepared milk mushrooms with water, add salt, pepper, mix and put on the stove. Cook for 25 minutes after boiling.
4. We drain the water from the boiled milk mushrooms using a colander.
5. First, put the milk mushrooms in clean scalded jars. We alternate them with pieces of greenery.
6. Fill the contents with the marinade formed during cooking, add vinegar.
7. Fragrant milk mushrooms are ready in a hot way. Can be sent for storage!

Pickled white milk mushrooms

White milk mushrooms stand out noticeably among their relatives. Homemade preparations from them can be attributed to real mushroom delicacies. But, despite this, the appetizer is quite simple in its execution, and it is easy to prepare it for long storage.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 5 cans

Ingredients:

• White milk mushrooms - 2 kg.
• Water - 1 liter.
• Garlic - 3 cloves.
• Bay leaves - 5 pcs.
• Cloves - 2 pcs.
• Black peppercorns - 6 pcs.
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Vinegar 9% - 2 tablespoons

Cooking process:

1. We sort out porcini mushrooms and rinse thoroughly. It is not necessary to soak this kind of milk mushrooms.
2. Fill the mushrooms tightly with water and boil for 20-25 minutes.
3. We heat a liter of water with salt, sugar and spices. Bring to a boil.
4. We sterilize jars and lids. Put peeled garlic cloves and bay leaves on the bottom of the dish to taste.
5. We drain the water from the boiled mushrooms. We put the milk mushrooms in jars to the very neck.
6. Fill the workpiece with marinade. Distribute the vinegar evenly over the jars and close them with lids. Ready!

Pickled black milk mushrooms

Thick and crunchy black milk mushrooms are an original appetizer for your table. Pickled mushrooms are aromatic and with a pleasant light bitterness. Lovers of savory snacks will appreciate it!

Cooking time: 8 hours

Cooking time: 40 minutes

Servings - 3 cans

Ingredients:

• Black milk mushrooms - 1.5 kg.
• Salt - 2 tsp
• Black peppercorns - 6 pcs.
• Garlic - 2 cloves.
• Greens to taste.
• Vinegar - 2 tablespoons

Cooking process:

1. We sort out the black milk mushrooms and proceed to the long soaking process. Fill the mushrooms with water for two hours, three times. If there is an opportunity to increase the time, then do it.
2. Bring the soaked milk mushrooms to a boil twice, then cut into pieces that are more convenient for rolling. Cut the leg to the maximum. We spread the mushrooms directly into the jars.
3. Add herbs, garlic and pepper to the mushrooms.
4. We fill the workpiece with salt, pour in the vinegar. Then pour boiling water to the edges of the cans.
5. Cover the winter snack with lids and let it cool completely. Ready!

Pickled milk mushrooms with onions

Pickled milk mushrooms for the winter will turn out to be even more appetizing and fragrant with the addition of onions.The perfect combination of the two makes it easy to transform into your favorite homemade mushroom snack.

Cooking time: 4 hours

Cooking time: 40 minutes

Servings - 2 cans

Ingredients:

• Milk mushrooms - 1 kg.
• Water - 1 liter.
• Bulb onions - 1 pc.
• Salt - 2 tsp
• Black peppercorns - 6 pcs.
• Cloves - 2 pcs.
• Vinegar - 2 tablespoons

Cooking process:

1. We carefully sort out and wash the breasts. Soak in water for 2-4 hours.
2. We change the water for the mushrooms and boil them for 20 minutes over medium heat. Change the water again and repeat the procedure.
3. Cut the onions into thin rings.
4. Boil the marinade in a separate saucepan. In a liter of water, mix salt, pepper and cloves. Bring to a boil.
5. Put milk mushrooms in sterilized jars, alternating them with onions. Fill with boiling marinade, vinegar and cover with lids. The fragrant blank is ready!

Pickled milk mushrooms without soaking for the winter

Milk mushrooms without soaking are a simple and convenient way of harvesting forest mushrooms for the winter. The product will retain all its bright taste and will certainly diversify the menu at the family table.

Cooking time: 1 hour 10 minutes

Cooking time: 40 minutes

Servings - 2 cans

Ingredients:

• Milk mushrooms - 1.5 kg.
• Salt - 2 tsp
• Black peppercorns - 6 pcs.
• Cloves - 2 pcs.
• Vinegar - 2 tablespoons

Cooking process:

1. We sort out the milk mushrooms, carefully wash and cut. No need to soak. This will preserve the original bitter taste of the mushrooms and will significantly save time.
2. Boil mushrooms in plenty of water. Then we drain this water.
3. Re-fill the milk mushrooms with water, but add salt and spices. Cook for 40 minutes over low heat. A couple of minutes before removing from the stove, pour in the vinegar and stir.
4. We wash and boil the jars. We pour hot milk mushrooms in the marinade into them. Close with lids and store. Ready!

Instant pickled milk mushrooms

Mushroom preparations for the winter are a universal treat that will complement any family table. Make this quick recipe for crunchy pickled milk mushrooms. The appetizer is ideal when served with boiled potatoes and other hot dishes.

Cooking time: 3 hours

Cooking time: 30 minutes

Servings - 2 cans

Ingredients:

• Milk mushrooms - 1 kg.
• Salt - 2 tsp
• Black peppercorns - 6 pcs.
• Cloves - 2 pcs.
• Vinegar - 2 tablespoons

Cooking process:

1. We clean the milk mushrooms from dirt and branches. Wash the ingredient and fill it with plenty of cold water. We leave for a couple of hours.
2. We change the water in the mushrooms and put on the stove, bring to a boil and drain the water for the last time. Now pour about a liter, add salt, cloves and pepper. Cook for 25 minutes over low heat.
3. At the end of cooking, add vinegar, stir thoroughly and pour the blank into sterilized jars. After cooling down, the fragrant instant milk mushrooms are completely ready!