Cold pickling of milk mushrooms for the winter in jars - 8 recipes

Milk mushrooms are known for their great taste. And pickled mushrooms for the winter are a good help to the winter diet: to potatoes, cereals or meat. We have collected 8 recipes for cold pickling of milk mushrooms, with their help you can easily prepare this delicacy for the winter.

Cold salting of white milk mushrooms in jars

It is recommended to proceed to canning them immediately after collecting the mushrooms. Mushrooms can be salted in different ways, with or without heat treatment. How to do it in the cold way, you will learn from this recipe.

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  Pour the collected milk mushrooms with water and leave for a while to remove the dirt. Then wash the mushrooms and remove any dirt. Fill with water for 2-3 days, change the water to fresh every morning and evening.
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  Rinse the soaked milk mushrooms again. Pour some salt and dill seeds into a sterilized jar.
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  Then lay out the mushroom layer with the caps facing down. Sprinkle the mushroom layer with salt and dill and so alternate layers fill the entire jar.
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  Tamp the mushrooms in the jar with your fingers a little. Milk mushrooms should be drowned in the brine that comes from salt and mushrooms. Close the jar with a plastic lid, indicate the date of pickling the mushrooms. Milk mushrooms salted in this way must stand in the refrigerator for at least 40-50 days, after which they will be ready for use.

Bon Appetit!

How to pickle black milk mushrooms in a cold way for the winter

Milk mushrooms are very common in the post-Soviet space, and in other countries they do not even know about their taste. Black milk mushrooms are especially tasty when salted.

Cooking time: 1-1.5 months.

Cooking time: 50 minutes

Servings: 6.

Ingredients:

Black milk mushrooms - 1.5-2 kg.

Salt - 2 tablespoons

Black peppercorns - 10 pcs.

Allspice peas - 10 pcs.

Bay leaf to taste.

Currant leaves - to taste.

Cooking process:

1. Sort the mushrooms by size, remove debris and wash well.
2. Then fill the mushrooms with cold water and leave for 2 days, rinse the mushrooms twice a day and change the water.
3. Wash the salting container well and scald it with boiling water. Put milk mushrooms in it, having previously greased them with salt. Arrange bay leaves, peppercorns and currant leaves evenly between the mushrooms. On top of the mushrooms, put a piece of coarse cloth folded several times, close the jars with lids and put them in a cool place for 30-40 days.
4. When the mushrooms are ready, put some in a bowl, add more onion and garlic, top with sunflower oil or season with sour cream - a great snack is ready.

Bon Appetit!

A simple recipe for preparing milk mushrooms in a cold way with vinegar

Sour-salty, strong milk mushrooms will definitely suit your taste. They will perfectly complement any meal and diversify your everyday menu.

Cooking time: 1-1.5 months.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

Milk mushrooms - 1 kg.

Water - 1.5 tbsp.

Salt - 1.5 tablespoons

Dill - 1 bunch.

Pepper mixture - 2 tsp

Bay leaf - 2 pcs.

Vinegar - 1 tablespoon

Garlic - 6 tooth

Horseradish leaves - 1 pc.

Cooking process:

1. Clean the mushrooms from debris, wash well and soak in cold water for 2 days.Change the water and rinse the mushrooms 2 times a day. Throw the soaked mushrooms in a colander and wait for the liquid to drain.
2. In a bowl, combine chopped garlic, dill, pepper and salt.
3. In a dry sterilized jar, lay out the mushrooms and the preparation with dill and garlic in layers.
4. When the jar is full, pour in the vinegar, put a horseradish leaf on top and remove the mushrooms for 30-40 days in a cool place. Be careful not to build up mold. After this time, the mushrooms will be ready to eat.

Bon Appetit!

Cold milk mushrooms with garlic

The cold method excludes the heat treatment of mushrooms, so it takes a little more time for salting. However, the taste does not suffer from this, but on the contrary, the milk mushrooms remain strong and crunchy.

Cooking time: 1-1.5 months.

Cooking time: 50 minutes

Servings: 4.

Ingredients:

Milk mushrooms - 1 kg.

Garlic - 4 teeth.

Bay leaf - 2 pcs.

Dill seeds - 1 tsp

Black peppercorns - 6 pcs.

Allspice peas - 6 pcs.

Salt - 1 tablespoon

Sugar - 1 tsp

Cooking process:

1. Sort out the milk mushrooms, clean them of debris, rinse thoroughly under water.
2. Peel the garlic and prepare all the necessary spices.
3. Sprinkle the milk mushrooms with spices and salt, mix, leave for half an hour.
4. Then place a flat plate on the mushrooms and place the oppression on it. Leave the mushrooms at room temperature for 2-3 days. The mushrooms will secrete juice and bubbles may appear on the surface - this is a normal process.
5. After 3 days, put the mushrooms in dry sterilized jars, fill with brine and close the lids. Leave the workpieces for 1-1.5 months in the refrigerator until the salting process is complete. After this time, the milk mushrooms will be ready.

Bon Appetit!

A delicious and easy way to pickle milk mushrooms with citric acid

Mushrooms are rich in protein, which makes this product very beneficial for the body. And milk mushrooms, in addition, help cleanse blood vessels, strengthen immunity and improve the functioning of the nervous system. Besides, salted milk mushrooms are very tasty.

Cooking time: 1 month.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

Milk mushrooms - 1 kg

Citric acid - 0.5 tsp

Bay leaf - 2 pcs.

Allspice peas - 5 pcs.

Cooking process:

1. Sort out the milk mushrooms, clear of debris and wash well.
2. Fill the mushrooms with cold water and leave for 2 days, change the water several times a day and rinse the mushrooms.
3. Then once again rinse the mushrooms under running water, fold them into a colander and let the liquid drain. Put the milk mushrooms in a saucepan in layers, sprinkle them with salt and transfer with spices. Leave it under pressure for 3 days.
4. Then transfer the mushrooms to dry sterilized jars, add citric acid and fill them with the resulting brine. Close the jars loosely. Put the milk mushrooms in the refrigerator for 30-35 days. During this time, they will be completely salted and ready to eat.

Bon Appetit!

How to pickle milk mushrooms with soaking?

Salted milk mushrooms are a welcome dish on every table, because many people prepare this delicacy at home. Before you start pickling milk mushrooms, they are usually soaked in water. This must be done so that the mushrooms cease to taste bitter, and to improve their taste.

Cooking time: 1-1.5 months.

Cooking time: 60 minutes

Servings: 4.

Ingredients:

Milk mushrooms - 5 kg.

Salt - 5 tablespoons

Sugar - 1 pinch

Garlic - 1 head.

Bay leaves - 6 pcs.

Currant leaves - 6 pcs.

Peppercorns - 1 tsp

Horseradish root - 2 pcs.

Cooking process:

1. Clean the milk mushrooms from forest debris, wash and soak in water for 2-3 days, change the water in the morning and evening. Then rinse the mushrooms and discard in a colander.
2. Pour salt on the bottom of the enamel bucket and put some of the mushrooms, then salt again and put another layer of milk mushrooms, do this with all the mushrooms. Add sugar in the middle.
3. Place a flat plate on top and place the weight. Leave the milk mushrooms for a day.
4. Peel the garlic, wash and dry the herbs.Arrange the milk mushrooms in sterilized jars, sprinkling them with chopped spices and garlic. Fill the jars to the top with mushrooms and fill with the resulting brine. Close the lids, but not tightly, as the salting process is still ongoing and the amount of liquid will increase. Leave the workpieces for 30-40 days in a cool place, where the mushrooms will reach readiness.

Bon Appetit!

Cold salted milk mushrooms with dill

Salted milk mushrooms are a well-known delicacy of Slavic cuisine. They make an excellent snack for alcoholic beverages, they are used in the preparation of salads, pies and canapes.

Cooking time: 1 month.

Cooking time: 60 minutes

Servings: 4-6.

Ingredients:

Milk mushrooms - 1 kg.

Salt - 2 tablespoons

Dill to taste.

Garlic - 3 teeth.

Allspice peas - to taste.

Cooking process:

1. Sort the milk mushrooms, remove all the debris and wash well. Then fill them with cold water and leave for a day, changing the water every 3-4 hours.
2. Drain and discard the mushrooms in a colander, cut off the legs.
3. Wash the dill. Peel the garlic and cut into slices. Put the mushrooms in a jar, sprinkle them with salt and shift them with garlic, dill and dry spices. Tamp the layers well. Put cheesecloth on top and set a little oppression. After three days, the mushrooms will give juice and settle a little.
4. Then place the milk mushrooms in a cold place for 30 days. After this time, you can transfer the mushrooms to a smaller container, fill with brine and leave in the refrigerator for storage.

Bon Appetit!

A simple recipe for salted milk mushrooms in a cold saucepan

In order to salt mushrooms in a saucepan, make sure that the enamel is free of chips and that the container is well washed and dried. It is not recommended to use aluminum, galvanized and clay containers for the preparation of lumps.

Cooking time: 1-1.5 months.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

Milk mushrooms - 1 kg.

Cherry leaves - 5 pcs.

Bay leaves - 5 pcs.

Salt - 40 gr.

Black currant leaves - 4 pcs.

Dill - 2 umbrellas.

Horseradish leaf - 1 pc.

Garlic - 1 head.

Cooking process:

1. Clean the mushrooms from debris, cut off the legs and wash thoroughly. Fill the milk mushrooms with cold water and leave for 2-3 days, change the water in the morning and evening. Then place the mushrooms in a colander and wait for the water to drain.
2. Disassemble the garlic into cloves, peel and cut into slices. Wash and dry the greens.
3. In a saucepan, fold the milk mushrooms, garlic and herbs in layers, sprinkle with salt.
4. Install oppression on top. Leave the mushrooms in this form for 5-7 days in a cool place. Then transfer the mushrooms to sterilized jars, fill with brine and leave in the refrigerator for 30-40 days. This time is enough for the milk mushrooms to be salted and ready for use.

Bon Appetit!