How to pickle milk mushrooms with garlic: salting recipes for the winter

Milk mushrooms for the winter with garlic are a delicious spicy appetizer that diversifies both the festive table and Sunday lunch. Crispy mushrooms in a flavored marinade can be easily made at home. The main thing is to follow the basic rules and understand the intricacies of cooking.

Rules for harvesting milk mushrooms with garlic

Milk mushrooms are considered a delicacy product because of their unique taste and "meatiness". They can be a great addition to meat or a staple snack on a lean table. Milk mushrooms contain 18 amino acids, thiamine, niacin and riboflavin, and even outstripped chicken meat in the amount of protein.

This species is classified as conditionally edible mushrooms, therefore, they must be processed before cooking. The safety of their use is guaranteed by correct preparation. It includes:

• sorting out;
• cleaning;
• sorting;
• soaking;
• washing.

To begin with, the milk mushrooms are sorted out, removing wormy, inedible and overgrown specimens. Then it is cleaned of debris and dirt, and sorted. The smallest, most delicious milk mushrooms are laid separately. After that, the mushrooms are soaked. This is done in cold, salted water (10 g of salt per 10 liters of pure water).

The mushrooms are soaked for 48-50 hours, after which they are washed. This is necessary in order to get rid of lactic acid, which, when it gets into the marinade, makes it cloudy, and the product is unusable. If there is no time for soaking, then the milk mushrooms are boiled 3-4 times in salt water (after 20 minutes, as it boils). After each cooking, they are washed. Before preservation, rinse thoroughly again with clean water.

Milk mushrooms marinated with garlic for the winter

The classic recipe "for the winter" attracts with its simplicity and the minimum amount of ingredients.

For pickling milk mushrooms, a minimum amount of ingredients is required

You will need:

• milk mushrooms (prepared, soaked) - 4 kg;
• water - 2 l;
• salt - 100 g;
• cloves - 10 pcs.;
• garlic - 20 cloves;
• sugar - 40 g;
• vinegar essence (70%) - 35ml.

Step by step cooking:

1. Cut the prepared mushrooms into pieces, place in a saucepan, add water, salt and put on fire.
2. At the moment of boiling, remove the noise and simmer for at least half an hour.
3. Prepare the marinade: dissolve sugar and salt in 2 liters of water and, bringing to boiling point, add cloves.
4. Send boiled mushrooms to a saucepan and simmer for another 20 minutes.
5. Add the essence, chopped garlic and cook for 10-12 minutes.
6. Put milk mushrooms in sterilized jars, pour everything with marinade and roll up the lids.

The workpieces must be covered with a warm blanket and left so until they cool down, after which they can be moved to storage.

How to pickle milk mushrooms with garlic and dill for the winter

Dill is used in conservation, primarily for aroma. Typically, umbrellas or seeds are used.

The use of dill makes pickled milk mushrooms more flavorful

You will need:

• soaked milk mushrooms - 1.5 kg;
• table vinegar (9%) - 35 ml;
• allspice (peas) - 5 pcs.;
• salt - 30 g;
• garlic - 8 cloves;
• dill umbrellas - 6 pcs.;
• water - 1 l.

Step by step cooking:

1. Cut the mushrooms to the desired size and boil in lightly salted water (20 minutes).
2. Transfer them to a saucepan, cover with clean water, add salt and pepper and simmer for an additional 20 minutes.
3. Add vinegar and stir everything.
4. Put dill umbrellas (3 pieces per jar), chopped garlic, mushrooms in a sterilized container and pour everything with marinade.
5. Roll up the containers with lids and cover until they cool.

This recipe can be used as a stand-alone snack or as one of the ingredients for a salad.

How to pickle milk mushrooms with garlic and spices

Any marinade leaves room for improvisation. Most often, spices become the main tool.

Garlic gives pickled milk mushrooms a spicy touch

Ingredients:

• mushrooms - 2 kg;
• water - 3 l;
• salt - 35 g;
• allspice (peas) - 10 pcs.;
• cinnamon - 1 stick;
• garlic - 6 cloves;
• bay leaf - 3 pcs.;
• vinegar (9%) - 40 ml;
• citric acid - 5 g.

Step by step cooking:

1. Boil the milk mushrooms in 1 liter of water, then discard in a colander.
2. In a separate saucepan, boil 2 liters of water, add bay leaf with vinegar, salt, pepper and cinnamon. Bring to a boil and cook for 20 minutes.
3. Put mushrooms, chopped garlic in prepared jars, sprinkle everything with citric acid and pour marinade.
4. Cover the containers with a lid and sterilize for half an hour in a saucepan with boiling water.
5. Roll up the cans and cover with a blanket until it cools completely.

How to salt milk mushrooms with garlic for the winter with a hot method

Salted milk mushrooms for the winter - a traditional recipe of Russian cuisine. They are served with fresh sour cream and chopped onions.

Onions can be chopped to salted milk mushrooms.

You will need:

• soaked milk mushrooms - 2 kg;
• salt - 140 g;
• garlic - 10 cloves;
• dill (umbrellas) - 5 pcs.;
• black pepper (peas) - 10 pcs.;
• currant leaf - 10 pcs.;
• horseradish leaf - 2 pcs.

Step by step cooking:

1. Boil mushrooms in salted water (20 minutes).
2. Throw in a colander, then pat dry with a towel.
3. Sliced ​​garlic.
4. Put coarsely chopped horseradish and currant leaves, salt and garlic slices in prepared containers.
5. Place the mushrooms, caps down, sprinkle each layer with salt, garlic, dill and pepper.
6. Compact the layers with a spoon or hands.
7. Pour boiling water over everything, close the lids and leave to cool.
8. Then send it to the cellar or to the balcony.

Every 14-15 days, the workpieces need to be inspected and, if necessary, top up with brine. Caps used for salting should be nylon.

The process of preparing pickled milk mushrooms with garlic is more clearly presented in the video:

Cold salting of milk mushrooms with dill and garlic

The cold method allows you to preserve most of the nutrients.

You will need:

• prepared milk mushrooms - 5 kg;
• salt - 400 g;
• garlic - 20 cloves;
• dill in umbrellas - 9 pcs.;
• laurel leaves - 9 pcs.;
• currant leaf - 9 pcs.

The cold method of pickling milk mushrooms helps to preserve nutrients

Step by step cooking:

1. Wash the mushrooms well and arrange them in clean jars, with currant sheets previously placed in them (3 pcs.).
2. Sprinkle each layer with salt, chopped garlic, bay leaves and dill.
3. Tamp the milk mushrooms and press them down with a load.
4. After 8-10 days, the mushrooms should release juice, which, when mixed with salt, forms a brine.
5. After 10 days, the jars must be taken out to the closet or basement.
6. Pickles are stored at a temperature not exceeding +8 ° С.

A simple recipe for salted milk mushrooms with garlic and dill

Garlic not only enriches the aroma of mushroom preparations, but also, thanks to the phytoncides contained in it, has an antibacterial effect.

You will need:

• soaked mushrooms - 6 kg;
• salt - 400 g;
• cherry leaf - 30 pcs.;
• garlic - 30 cloves;
• pepper (peas) - 20 pcs.;
• dill (seeds) - 30 g;
• bay leaf - 10 pcs.

For salting, it takes up to 5 days to soak the milk mushrooms.

Step by step cooking:

1. Put cherry leaves on the bottom of a large enamel container and sprinkle everything with a thin layer of salt.
2. Place a layer of mushrooms and sprinkle again with salt, dill, garlic and bay leaves.
3. Lay out all layers, tamp, cover with gauze and press down with oppression.
4. Leave in a cool place for 20 days until juices form.
5. Arrange the mushrooms in sterilized jars, pour the resulting brine and close the lids.
6. Leave in a cool place for 50-55 days.

How to pickle milk mushrooms with garlic and currant and cherry leaves

The recipe for the winter can use the leaves, both fresh and dried.

You will need:

• milk mushrooms (soaked) - 1 kg;
• garlic - 5 cloves;
• currant and cherry leaves - 2 pcs.;
• bay leaf - 1 pc .;
• pepper (peas) - 7 pcs.;
• mustard seeds - 5 g;
• salt - 70 g;
• sugar - 35 g;
• vinegar - 20 ml.

Mustard seeds give a light "forest" flavor

Step by step cooking:

1. Wash the mushrooms and cook for 20-30 minutes.
2. Add bay leaf, salt, sugar, vinegar and pepper to a saucepan with 1 liter of water.
3. At the moment of boiling the marinade, send milk mushrooms into it.
4. Put chopped garlic, cherry and currant leaves, mustard seeds, then mushrooms on the bottom of sterilized jars.
5. Pour everything with marinade and roll up the lids.

Milk mushrooms, salted with garlic and horseradish

Horseradish and garlic perform the same function - they destroy harmful bacteria.

You will need:

• soaked milk mushrooms - 4 kg;
• horseradish root - 3 pcs. 10 cm each;
• bay leaf - 1 pc .;
• salt - 120 g;
• garlic - 10 cloves.

Add no more than 1-2 bay leaves to salted milk mushrooms so as not to kill the mushroom smell

Step by step cooking:

1. Make a brine: bring 1.5 liters to a boil and dissolve 120 g of salt in water.
2. Boil the milk mushrooms (15 minutes), drain the water, refill with clean water and cook for another 20 minutes.
3. Place the mushrooms in a colander.
4. Chop the garlic and horseradish roots (large).
5. Put mushrooms, horseradish and garlic in sterilized jars.
6. Pour everything with brine and screw under the lids.

The blanks are cooled under the blanket, after which they are moved to the basement or closet.

Milk mushrooms with garlic in tomato for the winter

Milk mushrooms in tomato for the winter are an unusual snack with a very harmonious taste.

You will need:

• milk mushrooms - 5 kg;
• salt - 140 g;
• bay leaf - 5 pcs.;
• garlic - 20 cloves;
• dill seeds - 15 g;
• black pepper (peas) - 35 pcs.

Milk mushrooms in tomato are cooked in tomato juice

For refueling:

• tomato juice - 1.5 l;
• salt - 20 g;
• sugar - 40 g;
• bay leaf - 3 pcs.

Step by step cooking:

1. Pour 2 liters of water into a saucepan, add salt, mushrooms and cook until boiling.
2. Then add bay leaves, black pepper (10 pcs.) And dill seeds (5 g). Simmer over low heat for 1.5 hours.
3. To make the sauce: bring tomato juice to a boil, add salt, sugar and bay leaf.
4. Put garlic (4 pcs.), Dill (1 pinch each) and pepper (5 pcs.) In clean jars (700 ml).
5. Throw the mushrooms in a colander, then put them in jars and pour over the tomato sauce.
6. Add 1 teaspoon of vinegar essence to each container.
7. Roll up the lids.

It is necessary to turn the workpieces upside down and cover with a warm blanket so that the cooling takes place slowly.

Storage rules

The best option for storing blanks is a cellar or basement. When equipping them, it is necessary to take care not only of ventilation, but also of the permissible level of air humidity. Do not forget about the pre-treatment of the walls from mold. To do this, use safe fungicides.

In the apartment, preservation can be stored in specially equipped storage rooms or on the balcony. In older homes, kitchens often have "cold cupboards" under the windowsill. This is a great place to store blanks for the winter. In their absence, you can equip an ordinary balcony or loggia.

To do this, you need to mount a small cabinet or closed shelves, since the workpieces should not be exposed to direct sunlight. In addition, the balcony must be regularly ventilated. This will help maintain normal humidity and temperature levels.

Conclusion

Milk mushrooms for the winter with garlic are a classic Russian appetizer that does not require special skills or complex manipulations. A fragrant marinade or pickle will help to reveal all the flavoring nuances. The main thing is to choose the right ingredients and follow all the basic rules of canning.

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