General information

Crisp pickled mushrooms

Milk mushrooms, which the autumn forest gives people in abundance, are considered conditionally edible mushrooms, in other words - they need special pretreatment. At observance of technology of preparation they become a delicious dish, besides very useful. They have more protein than chicken meat, they contain a number of vitamins and substances that can dissolve kidney stones. Gourmets salted milk mushrooms are especially appreciated, although milk mushrooms marinated for the winter are also tasty and crispy. In addition, they are better kept, because of which many housewives prefer to harvest them in this way.

Technology features

Cutting off the weight, it is difficult not to notice how light juice is extracted from a leg - it is a lactic acid that can ruin the taste of any dish, since it is very bitter. Once in preservation, it will quickly make it worthless: the marinade will soon turn cloudy, acquire a white tint, first at the bottom, then throughout the bank. In order to make the harvesting tasty, appetizing and safe, the technology must be strictly followed when mothballing is preserved.

  • The first thing you need to do, gathering Milk - to sort them. The main task is to prevent the inedible mushrooms from being preserved. Do not spare the overgrown and wormy: they are also dangerous to health. It is recommended to sort the remaining ones, setting aside separately the small mushrooms, the most delicious.
  • The second stage is the cleaning of dusts and dirt. Experienced mushroom pickers use a soft bristled toothbrush for this. It will be easier to clean the mushrooms, if at least an hour before they soak.
  • After cleaning and sorting, milk mushrooms should be soaked. This is usually done in cold water, lightly salted (10 g of salt per liter of water). This water should be changed as often as possible. Soaking in cold water should take at least two days. If you want to speed up the process of removing lactic acid, it can be boiled. In this case, milk mushrooms should be boiled 3-4 times for 20 minutes in a large amount of salt water, each time after cooking, thoroughly washing them. This accelerated method has only one drawback - the pickled mushrooms after this treatment will not be crispy, which is what they are valued for.
  • After soaking, milk mushrooms should be washed well in running water and proceeded to preservation according to the chosen recipe.

Additionally, it should be noted that it is impossible to collect milk mushrooms along the motorways, as they are well absorbed by toxic substances, which even soaking does not completely eliminate.

Marinated milk mushrooms - a classic recipe

  • milk - 2 kg,
  • water - 2 l,
  • salt - 50 g,
  • bay leaf - 4 pcs.,
  • allspice (peas) - 5 pcs.,
  • Carnation - 5 pcs.,
  • Acetic essence (70 percent) - 20 ml.

  • Pre-soaked and chopped large milk mushrooms pour 1 liter of water, adding 10 g of salt to it, put it on a fire, bring to a boil and, removing the resulting foam, boil for 20 minutes.
  • Take out the milk mushrooms, rinse, wait until the water is completely drained.
  • Prepare the marinade from 1 liter of water, the remaining salt, putting pepper, cloves, and laurel leaves in a saucepan while it boils.
  • Dip mushrooms into the marinade, boil for 15 minutes.
  • Pour in essence, stir, remove from heat and immediately place milk mushrooms in previously prepared sterilized jars.
  • Fill the mushrooms with hot marinade so that it covers them completely.
  • Seal the jars tightly with pre-boiled lids, set bottom up.
  • Wrap a blanket and wait until the blanks cool completely.

It is possible to store milk mushrooms marinated according to the classic recipe all winter. They are usually served by watering with oil and cutting onions or garlic to them. It is important to know that pickled mushrooms are ready to eat only in a week - they cannot be tasted before.

Marinated Gillets - A Simple Recipe

  • milk mushrooms (already peeled and cut) - 1 kg,
  • water - 2 l,
  • salt - 50 g,
  • sugar - 40 g,
  • Table vinegar (9 percent) - 120 ml.

  • Prepare the milk mushrooms, soaking them well, and the banks, sterilizing them in the oven or steamed.
  • In salted water, using 1 liter of water and 10 g of salt from the number of ingredients indicated in the recipe, boil the milk mushrooms. Boil them need for as long as they do not sink to the bottom. In this case, it is necessary to carefully remove the foam, which will be formed on the surface.
  • Throw the mushrooms in a colander, rinse them with plenty of water.
  • Pour 1 liter of water into a clean pan, dissolve 40 g of salt and sugar in it, bringing to a boil. Put the milk mushrooms in the pan and cook for 10 minutes, pour in the vinegar and continue cooking for the same amount.
  • Spread the milk mushrooms, gulf them with boiling marinade, over the banks, roll up the banks.
  • Cool mushrooms should be warm, with banks better to put the lids down. They will be marinated for another 5 days, after which they can be put away for the winter in the pantry.

For marinating the mushrooms in this recipe, no spices are needed, but the marinade is tasty thanks to a balanced combination of salt, sugar, acetic acid.

Spicy marinade milk mushrooms

  • milk - 2 kg,
  • water - 3 l,
  • salt - 60 g,
  • sugar - 20 g,
  • bay leaf - 2 pcs.,
  • currant leaves - 2 pcs.,
  • cherry leaves - 2 pcs.,
  • garlic - 3 cloves,
  • black pepper (peas) - 2 pcs.,
  • Carnation - 2 pcs.,
  • Table vinegar (9 percent) - 60 ml.

  • Clean, sort out the milk. Soak them for two days, periodically changing the water. Cut large specimens into several pieces.
  • Sterilize two liter jars for 15 minutes, prepare the lids for them, boiling them for 10 minutes. You can use four half-liter cans, which can be sterilized a little less.
  • In two liters of water, dissolve a tablespoon of salt, put the milk mushrooms in a saline solution and boil them in it 20 minutes after boiling. At the same time it is necessary to remove all the resulting foam.
  • Rinse boiled milk mushrooms in running water and, while it flows, prepare the marinade from 1 liter of water, two tablespoons of salt, a tablespoon of sugar.
  • When the pickle boils, dip the leaves of currants, cherries, laurel, pepper and cloves in it, put mushrooms in it.
  • Boil for a quarter of an hour, 5 minutes before the end of cooking, adding garlic, cut into thin plates.
  • Spread hot mushrooms on the jars, carefully tamping them with a spoon.
  • In each liter jar pour in 30 ml of vinegar. If half a liter is used, it is enough to add a teaspoon of acetic acid to each.
  • Pour the mushrooms into the boiling brine so that it covers them completely. Close the jars with the prepared lids. You can roll up or use screw caps.
  • Turn the jars, wrap them in a warm blanket and leave to cool under it. After a day, it is time to put them in the pantry, where such preservation can be stored all winter.

Milk mushrooms marinated according to this recipe are crispy and appetizing, the marinade has a pleasant spicy aroma, has a balanced sweet-sour-salty taste.

Milk marinated with cinnamon

  • milk mushrooms - 1 kg,
  • water - 2 l,
  • salt - 20 g,
  • bay leaf - 3 pcs.,
  • allspice (peas) - 5 pcs.,
  • cinnamon -? part of the wand
  • Table vinegar - 20 ml,
  • citric acid - 3 g

  • Prepare the milk mushrooms, carefully cleaning them, soaking them, sorting and cutting them into pieces.
  • Sterilize one-liter jar and lid to it.
  • Boil the mushrooms for 15 minutes in a liter of salt water, using the entire amount of the salt indicated in the recipe. Do not forget to remove the foam. Throw the milk mushrooms in a colander, wait until the water runs out. Rinse them is not necessary.
  • From the second liter of water and a tablespoon of vinegar cook the marinade, putting in it pepper, bay leaf and cinnamon.
  • Put milk mushrooms in marinade and cook for 20 minutes.
  • Catch the cinnamon from the marinade and place it in the bottom of the jar, put the mushrooms on top and put them on with a spoon. Pour in citric acid, pour marinade.
  • Put the jar, covered with a lid, in a saucepan with water and sterilize for half an hour.
  • Cork the jars, flip, cover with a blanket. After cooling, remove to the room where you store the workpiece for the winter.

Cinnamon marinated with cinnamon is a tasty and original snack.

Milk marinated with onions and tomatoes

  • milk - 2 kg,
  • onion - 1 kg
  • tomatoes - 1 kg,
  • water - 3 l,
  • salt - 60 g,
  • vegetable oil - 100 ml,
  • Acetic essence (70 percent) - 20 ml.

  • Soaked and washed mushrooms cut into small pieces, boil in three liters of water, dissolving two tablespoons of salt in it. Remove and dry. Boil until the mushrooms go down, removing the foam.
  • Boil the tomatoes and peel them. Cut into large chunks.
  • Remove the husks from the onion, cut it into thin half-rings.
  • Pour the butter into the saucepan, put the milk mushrooms in it, add salt to taste (a tablespoon of salt will be enough for the whole piece) and fry them for 10 minutes. Take it out and put it in the pan.
  • Fry the onion until golden brown and place it against the moors.
  • Fry the tomatoes until they are completely soft. They also shift to the onions with mushrooms.
  • Pour the vinegar into the pan and simmer the salad for half an hour on low heat, not forgetting to mix it so that the products do not burn.
  • Put the salad in sterilized jars, roll up, let cool under a winter blanket.

This preparation is a ready-made salad, where the main ingredient is pickled mushrooms. If you cook it for the winter at least once, it will become your traditional blank.

Milk, pickled in Polish

  • milk mushrooms - 2 kg:
  • water - 3 l,
  • salt - 50 g,
  • sugar - 30 g,
  • bay leaf - 1 pc.,
  • garlic - 20 cloves,
  • Table vinegar (9 percent) - 60 ml,
  • carnation - 3 pcs.,
  • currant leaves - 2 pcs.,
  • cherry leaves - 2 pcs.

  • Clean, wash and soak the milk mushrooms, not forgetting to change the water every 3-4 hours. Rinse again.
  • In two liters of water, dissolve two teaspoons of salt, bring to a boil.
  • Put the mushrooms and boil them for 12-15 minutes, removing the foam. Wash the milk mushrooms, let them drain water.
  • Prepare the pickle by boiling a liter of water and putting currant and cherry leaves, laurel, garlic cloves (whole), cloves in it, sprinkling two tablespoons of salt and a half sugar.
  • Dip the milk mushrooms in the pickle and cook them in it for 20 minutes.
  • Transfer the mushrooms into sterilized jars, pour boiling brine, pour 30 ml of vinegar into each liter jar, seal the bottle. There should be two liter jars in total.
  • Allow to cool under a winter blanket and store for long storage.

The mushrooms marinated according to the recipe popular in Poland have a specific flavor: some are delighted with it, others are the opposite. Therefore, if you are harvesting mushrooms in garlic marinade for the first time, you should not make such snacks at once a lot.

Marinated mushrooms are a good preparation for the winter, which will help to diversify the diet and decorate the festive table. Many recipes allow you to choose a snack to your liking.

INGREDIENTS

  • Milk 1 kilogram
  • Bay Leaf 1 Pinch
  • Peppermint 12 Pieces
  • Salt 4 Art. spoons
    2 tbsp on a half-liter jar
  • Sugar 2 Art. spoons
  • Garlic 3 Cloves
  • Cherry leaves 1 Pinch
  • Carnation 10 Pieces

1. Mushrooms are washed very thoroughly, it is best to leave soaked in water for a day. And what is the water advised to change two or three times a day.

2. Now we cut large specimens, and leave small ones intact. Fall asleep in a saucepan with Lavrushka, pepper and salt. Bring to a boil, reduce the heat and boil for another half hour.

3. At the bottom of the jars lay out all the remaining seasonings and spices. Lay the mushrooms and pour the hot marinade. Top - 1 tbsp. spoon of salt on the jar.

Chemical composition

The composition of these mushrooms include the following beneficial substances and chemical elements:

  • vitamins A, E, B1, B2, PP, C,
  • chemical elements Ca, K, Na, P, Mg,
  • amino acids
  • polysaccharides,
  • cellulose,
  • squirrels and fats.

But there are no carbohydrates in the juice at all.

Milk mushrooms are eaten mainly in pickled or salted form.

Useful and medicinal properties of moorberry

This product is recommended for inclusion in the diet of diets for people suffering from excess weight, as it effectively contributes to weight loss. A small amount of muzzle soothes hunger, but in this quantity of the product there are enough vitamins and macro and microelements for the human body.

The nutritional value of this mushroom is almost equal to meat products, so vegetarians gladly include them in their menu.

The main useful and medicinal qualities of funerals are listed below:

  • from these "gifts of the forest" emit active and useful substances, which are further used for the preparation of medicines for the treatment of tuberculosis and lung enphisema,
  • regular consumption of these mushrooms allows you to reduce the level of glucose in the blood, so they are introduced into the diet of patients with diabetes,
  • cellulose, which is part of them, stabilizes the bowels,
  • improvement of the central nervous system is due to a large number of vitamins B1 and B2,
  • removal of stones from the kidneys occurs due to the diuretic effect after consuming salmon,
  • eating these "gifts of the forest" is shown to patients with renal insufficiency and diseases of the biliary tract,
  • due to the content of ascorbic acid in the tonsils, they are included in the menu to strengthen the body, improve hair and skin,
  • and salted mushrooms are extremely useful for people suffering from vascular diseases, in addition, this product has anti-inflammatory properties.
Milk mushrooms are recommended for inclusion in the diet of people who are overweight.

How useful pickled and salted milk mushrooms for a person

Salted milk mushrooms are useful to many people (even not very healthy ones). They are a treasure trove of proteins, because they have a positive effect on the work of the gastrointestinal tract. Enzymes that are found in this dish have the ability to clean the blood vessels, and also have anti-sclerotic and anti-inflammatory properties. They are usually salted dry.

Marinated milk mushrooms are much easier to digest in the gastrointestinal tract, losing most of the harmful substances. Usually, pickled mushrooms are used to make salads, some savory snacks, and also as a separate dish (they are usually seasoned with onions and vegetable oil).

How to pickle mushrooms mushrooms?

  • 1 kg of mushrooms
  • 1 head of garlic
  • spices to taste
  • 1.5 liters of water
  • 0.5 kg of salt
  • 0.5 liters of 3% vinegar

How to pickle mushrooms mushrooms - further described in the recipe:

1. Boil mushrooms for 20 minutes in boiling water. Change the water to salt, pour, so that the caps were barely covered with water. Cook for another half an hour with spices.

2. Ready mushrooms to spread on the banks with the caps down, pour in each jar of 0.5 cups of vinegar.

3. Add the marinade, close the jars with lids and cool. Now you know how to marinate milk mushrooms so that they can delight you and your family.

Crispy Pickled Milk Gel

In order to get crispy pickled loads, you need to take the following products:

  • 1 kg of mushrooms
  • 1 head of garlic
  • 0.1 kg of salt
  • bay leaf and scented
  • pepper to taste

Cooking

  1. 1. Washed milk mushrooms placed in salted water for 8 hours.
  2. 2. Transfer to a basin or bucket, alternating a layer of mushrooms with a layer of spices and salt. Crush oppression.
  3. 3. In a week, the mushrooms will be ready. Spread out on banks.

Marinovka gruzdey at home

For marinating mushrooms at home you need to prepare the following products:

  • 1 kg of masks
  • 70 ml of water
  • 30 g sugar
  • 10 g of salt
  • 150 ml of 9% table vinegar
  • 7 allspice peppers
  • 1 bay leaf
  • carnation
  • 2 g of citric acid

Pour some water in a saucepan, add salt, vinegar, heat to a boil and put mushrooms in it.

Bring to a boil and cook on low heat, stirring constantly and removing the foam. When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade will brighten.

Boil the mushrooms in boiling marinade for 8–10 minutes, and the mushrooms for 15–20 minutes.

Mushrooms to cool quickly, put in jars, pour chilled marinade, close with plastic covers.

Sterilize at 70 ° C for 30 minutes.

Store in a cool place.

Quick marinating gruzdy

Prepared mushrooms - 10 kg, salt - 500 g

Marinade Fill:

  • Acetic essence 80% - 30 g,
  • bay leaf - 10 leaves,
  • allspice - 20 grains,
  • carnation - 15 buds,
  • water– 2 l.

The quick pickling of salmon allows you to eat them already 56-6 days after canning. Red mushrooms and milk mushrooms are blanched for 2–3 minutes, then kept in cold water until cooled. After that, the mushrooms are placed in a barrel in layers with the addition of spices and salt. Water is not added, as the mushrooms themselves give brine. After such preliminary salting, the mushrooms are washed in cold water and poured with marinade pouring.

How to pickle crispy milk mushrooms

  • Milk 2 kg

For the marinade in 1 liter of water:

  • 1 tbsp. spoon 25% vinegar (in each half-liter jar)
  • dill, black peppercorns, garlic, bay leaf, bitter peppers - to taste
  • 1 1/2 Art. spoons of salt

Before marinating crispy mushrooms, select only fresh, strong and whole mushrooms, if the caps have browning, cut them off.

Peeled and prepared mushrooms must be placed in an enamel pan, add spices, pour in boiling water (1 cup per 1 kg of mushrooms) and cook for 20 minutes. In the process of cooking the water will evaporate, the mushrooms will start up the juice. Add salt at the end of cooking. Throw out prepared mushrooms in a colander and let the water drain.

In sterilized jars, put dill, black pepper, garlic, bay leaf (1 sheet per jar) and bitter peppers. Чтобы после приготовления грузди были хрустящими, влейте в каждую полуторалитровую банку по 1 ст. ложке 25%-ного уксуса.

Грибы разложите по подготовленным банкам, залейте горячим рассолом и сверху влейте 1 ч. spoonful of boiled hot sunflower oil. Roll up the jars, turn them upside down and cover. For the marinade, boil water by adding salt.

How to pickle milk mushrooms tasty at home

Composition of products:

  • 1 kg of masks
  • 1 bay leaf
  • 1 tbsp. l salt
  • 5 allspice peppers

Before you pickle mushrooms in the home delicious, carefully study the following sequence of actions:

  1. Separate the legs from the caps. Cook caps in salted water. Rinse and dry.
  2. Lay in cans upside down with caps alternately with salt and spices.
  3. Infuse 3 tbsp. l brine, which boiled mushrooms, and close the lids.

Marinovka gruzdey cold

Ingredients for cold pickling marinating are the following products:

  • 1 kg of mushrooms,
  • 200 ml of vegetable oil,
  • 20 ml of 9% vinegar,
  • 200 g carrots,
  • 2 cloves of garlic,
  • 20 g celery root,
  • 20 g of dill,
  • 20 g parsley
  • 15 grams of salt.

Clean and rinse the mushrooms thoroughly, then dry and fry in hot oil (100 ml).

Cool the fried mushrooms. Garlic peel.

Wash carrots and cut into slices, then cook until half cooked in salted water.

Grind washed greens, peeled celery root cut into strips.

Pour the remaining butter on the bottom of the prepared cans and place the fried mushrooms on top, transferring layers of carrot, chopped garlic, celery root and chopped dill and parsley slices in layers.

Add the vinegar and salt to the oil remaining after roasting the mushrooms, bring everything to a boil, then cool slightly and pour into the jars. Banks roll up. After reading the recipe, the question “How to marinate milk mushrooms in a cold way” will not get you.

How tasty and correctly marin milk mushrooms in a cold way (with video)

Salty mushrooms are contraindicated in the following diseases:

  • obesity and metabolic disorders,
  • increased pressure
  • most kidney diseases.

Milk mushrooms, although related to conditionally edible mushrooms, are a tasty snack in salted or pickled form. Such dishes have a number of useful properties, therefore, recommended by nutritionists for inclusion in the diet for weight loss. The benefits of their use are beyond doubt.

Preliminary preparation

When making blanks from milk mushrooms for the winter, salting or marinating them, it is worth remembering that the main step is preliminary preparation of mushrooms. So the basis of salting or pickling of milk for the winter is their preliminary, long soaking, which can last up to 3 days. This is due primarily to the presence of bitterness. The hostesses who once harvested milk mushrooms for the winter claim that if they are soaked improperly, the mushrooms will taste bitter, which means they cannot be eaten. No matter how much you cook them, without soaking up the bitterness you will not get rid of it.

Bitterness of salmon is a secreted juice, which we can see by cutting off a mushroom. This juice is lactic acid, spoiling the taste of any dish, when it enters the dish. Its main feature is not only very bitter taste, but also the fact that it is impossible to kill him. When lactic acid gets into preservation, even before tasting, you can see that the billet is spoiled:

  • Marinade mushrooms grow dim,
  • The color of the mushrooms will start to change,
  • Gradually the whole marinade will turn white.

In order to prevent the damage of products, it is necessary to strictly adhere to technologies, as well as to take into account some features that we will learn about later.

Features

Each housewife prefers to preserve mushrooms for the winter, as they have been stored for a longer time. Many species of mushrooms are suitable for preservation, including milk mushrooms, but the main thing is to make blanks only from fresh mushrooms. On the old age of the fungus can talk stains, resembling rust. Also, before cooking, you need to sort the wormy and mushrooms from the inhabitants.

Remember also that milk mushrooms are mushrooms that collect dirt, which means that they must be very thoroughly cleaned and cleaned before steeping. It is recommended to use sponges and even brushes for cleaning.

When it comes to soaking, you should not save on water and lazy. The water in which the milk mushrooms are located should be minimally changed at least once every 4 hours. When soaking, we take into account the temperature in the room, if it is high, they should be soaked for no more than a day, since further under the influence of temperature, they will start to turn sour.

If you decide to pickle milk mushrooms, it is better to use glass or enameled ware that has no cracks, rust or other damage. Ceramic and wooden containers are also ideal. When marinating mushrooms, adding sugar, mushrooms become unusually tender and delicate to taste.

Technology for preparing mardins for pickling and salting for the winter

To make the roll for the winter tasty, you should stick to the following tips on preparing milk mushrooms for cooking:

  1. Initially, you need to choose fresh mushrooms: buy or collect. It should immediately discard the old mushrooms, inedible species and fungi with insects. You can not use overgrown mushrooms, which often attract, because they are harmful to health. You can also separate the milk mushrooms in size, because the most delicious are small mushrooms,
  2. Next, you need to clean the mushrooms. So that there are no debris, dirt or other waste on the mushrooms, you can brush them with a soft bristle brush or other improvised material. It is best to clean the mushrooms, if before that they stay in the water for at least an hour,
  3. The next stage of preparation is maceration of soot. In most cases, they are soaked in ordinary cold water with a small amount of salt. Moreover, the more often the water is changed, the cleaner the mushrooms will be. Usually mating lasts at least a day, more is better. If you do not want to soak the milk mushrooms for a long time, you can get rid of lactic acid through digestion. To boil bitterness, it will be necessary to cook milk mushrooms in very salty water for at least 3 times for about 25 minutes. For cooking, you need to take a lot of water, and after milk mushrooms wash well. This method helps to reduce the waiting time, but after cooking the pickled milk mushrooms will no longer be crispy,
  4. When milk mushrooms soak, they must be thoroughly rinsed under a tap and you can begin to make blanks for the winter.