Cold-salting milk mushrooms in jars for the winter is a very tasty and easy way to prepare mushrooms. Milk mushrooms are known for their great taste. And pickled mushrooms for the winter are a good addition to the winter diet: potatoes, porridge 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 pickling of white milk mushrooms in jars
- How to cold pickle black milk mushrooms for the winter
- A simple recipe for cold preparation of milk mushrooms with vinegar
- Cold milk mushrooms with garlic
- A tasty and simple way to pickle milk mushrooms with citric acid
- How to pickle milk mushrooms by soaking?
- Cold salted milk mushrooms with dill
- A simple recipe for cold salted milk mushrooms in a saucepan
Cold pickling of white milk mushrooms in jars
It is recommended that immediately after collecting milk mushrooms, proceed to canning them. You can salt mushrooms in different ways, with or without heat treatment. You will learn how to do it cold in this recipe.
- Fresh milk mushrooms 2 (kilograms)
- Salt 4 (tablespoons)
- Dill seeds - to taste
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How to cold pickle milk mushrooms in jars for the winter? Pour the collected mushrooms with water and leave for a while to remove the dirt. Then wash the milk mushrooms and clean them of all dirt. Fill with water for 2-3 days, change the water to fresh every morning and evening. -
Rinse the soaked milk mushrooms again.Pour a little salt and dill seeds into a sterilized jar. -
Then place a layer of mushrooms, caps down. Sprinkle the mushroom layer with salt and dill and, alternating layers, fill the entire jar. -
Lightly press the mushrooms into the jar with your fingers. The milk mushrooms should be drowned in brine, which will be obtained from salt and mushrooms. Close the jar with a plastic lid and indicate the date the mushrooms were pickled. Milk mushrooms salted in this way must stand in the refrigerator for at least 40-50 days, after which they will be ready to eat.
Bon appetit!
How to cold pickle black milk mushrooms for the winter
Milk mushrooms are very common in the post-Soviet space, but in other countries they are not even aware of their taste. Black milk mushrooms are especially tasty when salted.
Cooking time: 1-1.5 months.
Cooking time: 50 min.
Servings: 6.
Ingredients:
Black milk mushrooms – 1.5-2 kg.
Salt – 2 tbsp.
Black peppercorns – 10 pcs.
Allspice peas – 10 pcs.
Bay leaf - to taste.
Currant leaves - to taste.
Cooking process:
Step 1. Sort the mushrooms by size, remove debris and wash well.
Step 2. Then fill the milk mushrooms with cold water and leave for 2 days, rinse the mushrooms twice a day and change the water.
Step 3. Wash the container for pickling well and scald with boiling water. Place the milk mushrooms into it, having previously greased them with salt. Place bay leaves, peppercorns and currant leaves evenly between the mushrooms. Place a piece of coarse cloth folded several times on top of the mushrooms, close the jars with lids and put them in a cool place for 30-40 days.
Step 4.When the mushrooms are ready, put some in a bowl, add more onions and garlic, pour over sunflower oil or season with sour cream - a great appetizer is ready.
Bon appetit!
A simple recipe for cold preparation of milk mushrooms with vinegar
Sour-salty, strong milk mushrooms will definitely suit your taste. They will perfectly complement any feast and diversify your everyday menu.
Cooking time: 1-1.5 months.
Cooking time: 60 min.
Servings: 6.
Ingredients:
Milk mushrooms – 1 kg.
Water – 1.5 tbsp.
Salt – 1.5 tbsp.
Dill – 1 bunch.
Pepper mixture – 2 tsp.
Bay leaf – 2 pcs.
Vinegar 9% – 1 tbsp.
Garlic – 6 teeth.
Horseradish leaves – 1 pc.
Cooking process:
Step 1. Clean the mushrooms from debris, wash them well and soak in cold water for 2 days. Change the water and rinse the mushrooms 2 times a day. Place the soaked mushrooms in a colander and wait until the liquid drains.
Step 2. In a bowl, combine chopped garlic, dill, pepper and salt.
Step 3. Place mushrooms and dill and garlic mixture in layers in a dry, sterilized jar.
Step 4. When the jar is full, pour in vinegar, place a horseradish leaf on top and put the mushrooms in a cool place for 30-40 days. Make sure that mold does not form. After this time, the mushrooms will be ready to eat.
Bon appetit!
Cold milk mushrooms with garlic
The cold method eliminates heat treatment of the mushrooms, so pickling takes a little more time. However, the taste does not suffer from this, but on the contrary, the milk mushrooms remain strong and crispy.
Cooking time: 1-1.5 months.
Cooking time: 50 min.
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 tbsp.
Sugar – 1 tsp.
Cooking process:
Step 1. Sort the milk mushrooms, clean them of debris, and rinse thoroughly under water.
Step 2. Peel the garlic and prepare all the necessary spices.
Step 3. Sprinkle the milk mushrooms with spices and salt, stir, and leave for half an hour.
Step 4. Then place a flat plate on the mushrooms and apply pressure to it. Leave the mushrooms at room temperature for 2-3 days. The mushrooms will secrete juice and bubbles may appear on its surface - this is a normal process.
Step 5. After 3 days, place the mushrooms in dry sterilized jars, fill with brine and close with lids. Leave the preparations for 1-1.5 months in the refrigerator until the salting process is completely completed. After this time, the milk mushrooms will be ready.
Bon appetit!
A tasty and simple way to pickle milk mushrooms with citric acid
Mushrooms are rich in protein, which makes this product very beneficial for the body. In addition, milk mushrooms help cleanse blood vessels, strengthen the immune system and improve the functioning of the nervous system. In addition, salted milk mushrooms are very tasty.
Cooking time: 1 month.
Cooking time: 60 min.
Servings: 6.
Ingredients:
Milk mushrooms – 1 kg
Citric acid – 0.5 tsp.
Bay leaf – 2 pcs.
Allspice peas – 5 pcs.
Salt – 1 tbsp.
Cooking process:
Step 1. Sort the milk mushrooms, clean them of debris and wash them well.
Step 2. Cover the mushrooms with cold water and leave for 2 days, change the water several times a day and rinse the mushrooms.
Step 3. Then rinse the mushrooms again under running water, place in a colander and let the liquid drain. Place milk mushrooms in a pan in layers, sprinkle them with salt and add spices. Leave under pressure for 3 days.
Step 4.Then transfer the mushrooms into dry, sterilized jars, add citric acid and fill them with the resulting brine. Cover the jars loosely with the lids. Place the milk mushrooms in the refrigerator for 30-35 days. During this time, they will be completely salted and ready for use.
Bon appetit!
How to pickle milk mushrooms by soaking?
Salted milk mushrooms are a desirable dish on every table, which is why 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 stop tasting bitter and to improve their taste.
Cooking time: 1-1.5 months.
Cooking time: 60 min.
Servings: 4.
Ingredients:
Milk mushrooms – 5 kg.
Salt – 5 tbsp.
Sugar – 1 pinch.
Garlic – 1 head.
Bay leaf – 6 pcs.
Currant leaves – 6 pcs.
Peppercorns – 1 tsp.
Horseradish root – 2 pcs.
Cooking process:
Step 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 drain in a colander.
Step 2. Pour salt into the bottom of an enamel bucket and put some of the mushrooms, then salt again and lay out another layer of milk mushrooms, do this with all the mushrooms. Add sugar in the middle.
Step 3: Place a flat plate on top and place a weight. Leave the milk mushrooms for a day.
Step 4. Peel the garlic, wash and dry the greens. Place 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 preparations for 30-40 days in a cool place, where the mushrooms are ready.
Bon appetit!
Cold salted milk mushrooms with dill
Salted milk mushrooms are a widely known delicacy of Slavic cuisine. They make an excellent snack for alcoholic drinks; they are used in the preparation of salads, pies and canapés.
Cooking time: 1 month.
Cooking time: 60 min.
Servings: 4-6.
Ingredients:
Milk mushrooms – 1 kg.
Salt – 2 tbsp.
Dill - to taste.
Garlic – 3 teeth.
Allspice peas - to taste.
Cooking process:
Step 1. Sort the milk mushrooms, remove all debris and wash well. Then fill them with cold water and leave for a day, changing the water every 3-4 hours.
Step 2. Drain the water and place the mushrooms in a colander, cutting off the stems.
Step 3. Wash the dill. Peel the garlic and cut into slices. Place mushrooms in a jar, sprinkling them with salt and topping them with garlic, dill and dry spices. Compact the layers well. Place gauze on top and apply slight pressure. After three days, the mushrooms will give juice and settle a little.
Step 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 them with brine and leave them in the refrigerator for storage.
Bon appetit!
A simple recipe for cold salted milk mushrooms in a saucepan
In order to pickle mushrooms in a pan, make sure that there are no chips on the enamel and that the container is well washed and dried. It is not recommended to use aluminum, galvanized and clay containers for preparing milk mushrooms.
Cooking time: 1-1.5 months.
Cooking time: 60 min.
Servings: 6.
Ingredients:
Milk mushrooms – 1 kg.
Cherry leaves – 5 pcs.
Bay leaf – 5 pcs.
Salt – 40 gr.
Black currant leaves – 4 pcs.
Dill - 2 umbrellas.
Horseradish leaf – 1 pc.
Garlic – 1 head.
Cooking process:
Step 1.Clean the mushrooms from debris, cut off the stems 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 drain the mushrooms in a colander and wait for the water to drain.
Step 2. Separate the garlic into cloves, peel and cut into slices. Wash and dry the greens.
Step 3. Place milk mushrooms, garlic and herbs in layers in a saucepan, sprinkling them with salt.
Step 4. Install oppression on top. Leave the mushrooms in this form for 5-7 days in a cool place. Then transfer the mushrooms into 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!
