Pickled black milk mushrooms

Even those who do not have a special passion for mushroom preparations have certainly heard something about salted milk mushrooms. After all, this is a classic of Russian national cuisine. But pickled, these mushrooms are also quite tasty. In addition, in the conditions of city apartments, it is easier to cook and store pickled black milk mushrooms than salted ones. Those who like to experiment with harvesting mushrooms for the winter will find in the article many interesting recipes for pickling black milk mushrooms or nigella that will be welcome guests on any table.

How to pickle black milk mushrooms correctly

The most important feature of nigella is that their pulp contains a very pungent and bitter milky juice. Therefore, before any culinary processing, the mushrooms must either be soaked in water for a fairly long time, or boiled, preferably in two waters. But after carrying out these simple procedures, the taste of the finished milk mushroom is so interesting in itself, even without the addition of spices, that it can be used for additions to dishes from other mushrooms to add spice and variety.

The marinade for black milk mushrooms itself can have a variety of flavors: it can be spicy, sweet, salty and sour, as well as sweet and sour. Therefore, the appetizer from pickled nigella is truly universal - everyone can find something that suits their taste best.

1. Salty lovers should emphasize salt and add a little lavrushka.
2. The combination of sugar, cinnamon and cloves will give the marinade a pleasant sweet taste.
3. A sour taste can be easily obtained by adding more vinegar.
4. Well, lovers of hot and spicy should only add more black or red pepper according to the recipe.

Well, the first thing that any mushrooms brought from the forest or bought on the market require? Is a selection of quality representatives most suitable for pickling. Small young mushrooms with a cap diameter of no more than 6-8 cm are best suited for these purposes. Larger black milk mushrooms are best left for pickling. Although, of course, it is not forbidden to pickle them, having previously cut them into smaller pieces. Milk mushrooms love to grow among fallen leaves, so they are usually densely covered with a variety of forest debris, from which they will have to be cleaned with a brush, and sometimes a knife. Wormy and rotten specimens are also removed.

It is necessary to soak nigella for at least 12 hours, and in order to guaranteed to get rid of bitterness, it is better that this process lasts up to 2-3 days. When soaking, the water is changed at least 2 times a day, and if the mushrooms are soaked in a warm room, then, possibly, even more often.

If there is no time and desire to mess around with long soaking, it can be replaced by boiling.To remove the bitterness, it is enough to boil the milk mushrooms in salted water for 10 minutes. The water must be drained, and the mushrooms, depending on the recipe, can either be boiled again, or immediately boiled in a marinade. There are already many combinations here.

The soaking process is optional if the milk mushrooms are supposed to be boiled and marinated hot. But if you want to get especially crispy mushrooms, which are pickled according to the recipe using the so-called cold method, preliminary soaking of the mushrooms is mandatory.

The classic recipe for pickled black milk mushrooms

Marinating milk mushrooms in the classical way is not difficult at all, and it will not take so much time. So that even a novice hostess can easily cope with the process of making pickled black milk mushrooms, a step-by-step recipe with pictures is presented below.

You will need:

• 2 kg of mushrooms;
• 2 liters of water;
• 50 g of rock salt;
• 4 bay leaves;
• 5 peas of allspice and black pepper;
• 5 carnation buds;
• 20 ml 70% vinegar essence.

According to this recipe, it is not at all necessary to soak the blackies. But if there is time, then you should not ignore this procedure, because during the soaking process, not only bitterness goes away, but also many other unnecessary compounds that could be absorbed by the mushrooms.

Preparation:

1. Peeled milk mushrooms are poured into 1 liter of water, with 10 g of salt dissolved in it, brought to a boil and cooked for about 20 minutes, constantly removing the foam formed on the mushrooms.
   
2. After boiling, the mushrooms are washed and left in a colander so that absolutely all the liquid is drained from them.
3. A marinade is prepared from the second liter of water. After boiling, add the remaining amount of salt, cloves, pepper and lavrushka to it.
   
4. Boil for 5 minutes, dip the boiled mushrooms in the same place and cook for another 15 minutes.
5. During this time, jars and lids are sterilized.
6. Essence is poured into the marinade, stirred, the mushrooms are immediately laid out in sterile jars and poured with boiling marinade to the very edge of the jar.
   
7. Glass containers are hermetically sealed with sterile lids and left to cool, turning them upside down, under something warm.

You can eat pickled milk mushrooms prepared according to this recipe only after 7-8 days.

Pickled black milk mushrooms for the winter: a recipe with onions

If you add 1 onion cut into thin rings to 1 kg of fresh mushrooms, then the taste of pickled mushrooms will only improve. Mushrooms are prepared according to the classic recipe, and chopped onions are added to the marinade along with spices.

Black milk mushrooms marinated with carrots and onions

Using the following representatives of the vegetable kingdom, you can create not only delicious, but also hearty pickled milk mushrooms:

• 2 pcs. onions;
• 1 medium carrot;
• 1 kg of mushrooms;
• 2 glasses of water for cooking and the same amount for making the marinade;
• 20 ml of vinegar essence;
• 7 carnation buds;
• 12 black peppercorns;
• 5 bay leaves;
• 15 g sugar;
• 60 g of salt.

Cooking is a lot like the classic recipe:

1. The mushrooms are peeled and boiled in salted water for 10-15 minutes.
2. Carrots are peeled and grated on a fine grater.
3. Chop the onion into rings with a knife.
4. From all the remaining components, a marinade is prepared, to which, after boiling water, add carrots and onions.
5. Then the boiled milk mushrooms are thrown into the same place, boiled for the same amount of time as they were cooked.
6. At the end, the vinegar essence is added.
7. Pickled mushrooms are placed in sterile jars and sealed.

Marinating black mushrooms with nutmeg

Pickled black milk mushrooms with the addition of nutmeg are prepared in the same way. The latter is added ground, using 1 pinch per 1 kg of fresh mushrooms. The seasoning is very popular in the manufacture of mushroom marinades and gives ready-made dishes a spicy, tangy woody flavor.

A delicious recipe for black milk mushrooms marinated with cherry and currant leaves

Using the same classic recipe for pickled black milk mushrooms, you can add cherry and black currant leaves to it. They will make the taste of the marinade more intense and slightly unusual. In addition, cherry leaves help preserve the firmness and crunchiness of the mushrooms. For 1 kg of fresh milk mushrooms, add several pieces of leaves of both plants.

How to pickle black milk mushrooms with mustard seeds and cloves

And the addition of mustard seeds to the classic recipe for pickling milk mushrooms will give the preparation a spicy and very pleasant aftertaste. In addition, mustard grains will ensure the safety of pickled milk mushrooms for a longer period.

The ingredients used in this recipe for 1 kg of mushrooms are as follows:

• 1 liter of water;
• 50 g sugar;
• 15 ml of vinegar essence (70%);
• 40 g salt;
• 100 ml of vegetable oil;
• 2 cloves of garlic;
• 1 tsp mustard seeds;
• 2 peas of black and allspice;
• Bay leaf.

Hot pickling of black milk

The hot method for making pickled black milk mushrooms got this name due to the fact that mushrooms are cooked according to the recipe for quite a long time in the marinade itself.

Since it is not customary to boil mushrooms before such pickling, soaking according to this recipe is simply necessary to remove bitterness.

For 1 kg of fresh peeled milk mushrooms, you can take:

• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 0.5 cups vinegar;
• allspice and bay leaf to taste.

Preparation:

1. Sort out the blackies, peel and soak for at least 12 hours.
2. Change the water regularly, and rinse the mushrooms themselves when changing the water under running water.
   Important! After the water stops turning black, the milk mushrooms can be considered ready for further processing.
3. Prepare the marinade by adding sugar, salt, spices and half of the vinegar to the boiling water.
4. Place the mushrooms soaked and thoroughly washed after that in the marinade.
5. During the cooking process, it is imperative to remove the emerging foam.
   
6. Boil the mushrooms in the marinade for half an hour until they completely settle to the bottom.
7. At the very end of cooking, add the remaining vinegar to the pan.
8. Blackies are laid out in jars, covered with metal lids and put to sterilize. Half-liter jars need 20 minutes of sterilization, liter jars - 30 minutes.
9. You can simply cover the jars with pickled milk mushrooms with plastic lids and do without sterilization, but in this case they should only be stored in the refrigerator.

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

This recipe for making pickled black milk mushrooms can cause mad delight in someone, but someone will not like it at all. Therefore, the first time you should not cook too much of this workpiece. The recipe with garlic sauce is sometimes also called pickled milk mushrooms in Polish.

You will need:

• 2 kg of mushrooms;
• 3 liters of water;
• 30 g sugar;
• 60 g salt;
• 1 bay leaf;
• 20 cloves of garlic;
• 60 ml 9% table vinegar;
• 2 leaves of cherry and black currant;
• 3 clove buds and the same amount of allspice.

Preparation:

1. Fresh peeled milk mushrooms are boiled for 12-15 minutes in 2 liters of water with the addition of 2 teaspoons of sugar.
   Comment! Do not forget to skim the foam when boiling the milk mushrooms.
2. Prepare a brine from a liter of water with the addition of sugar, salt, and all the spices listed in the recipe.
3. After boiling, add whole cloves of garlic and boiled and washed mushrooms to the brine.
   
4. Cook over moderate heat for 20 minutes.
5. While hot, they are laid out in sterile liter jars, poured with boiling brine, 30 ml of vinegar are added to each jar.
6. The containers are immediately hermetically sealed.

A simple recipe for black milk mushrooms marinated with spices

According to this recipe, you can cook pickled milk mushrooms very easily and most importantly quickly. Apart from soaking, the whole process will take no more than half an hour.

You will need:

• 1 kg of mushrooms;
• 2 glasses of water;
• 30 ml of vinegar essence;
• 10 g salt;
• 3 lavrushkas;
• 12-15 peas of black pepper and the same amount of allspice;
• 3-4 carnation buds.

Manufacturing:

1. After cleaning and discarding substandard specimens, the nigella brought from the forest are soaked in cold water for 24 hours, changing the water 2-3 times to fresh water during this time.
2. After soaking, the mushrooms are washed and boiled in slightly salted water for 5 minutes, after which they are removed on a sieve to drain the water.
3. Salt, spices and vinegar are added to the water, brought to a boil and boiled milk mushrooms are placed there, the same amount is boiled and laid out in sterile jars.

Mushrooms prepared according to this recipe are best covered with plastic lids and stored in the refrigerator.

Recipe for the preparation of cold pickled black milk mushrooms for the winter

This method is called cold not at all because the milk mushrooms do not undergo heat treatment. Usually they are boiled anyway before pickling. But the marinade is really cooled before pouring.

For cold pickling recipe you will need:

• 800 g of mushrooms, boiled with 70 g of salt in 950 ml of water;
• 850 ml of water for the marinade;
• 25 g salt;
• 1 g cinnamon;
• 1 g citric acid;
• 30 g sugar;
• 150 ml vinegar 9%;
• 6 peas of allspice and black pepper;
• 4 carnation buds;

Manufacturing principle:

1. A marinade is prepared from water and all other components (except for mushrooms), let it boil for 5 minutes and cool.
2. The peeled and selected nigella are boiled for 12 minutes.
3. Then it is cooled on a sieve so that all the water is glass.
4. They are laid out in banks.
   
5. Pour with chilled marinade so that the mushrooms are completely covered with it, cover with plastic lids.
6. The mushrooms will be pickled only a month after production, and only then can they be tasted.
7. Store in a cool room at a temperature not exceeding + 10 ° C.

The recipe for crispy pickled black milk mushrooms for the winter

Cold cooked milk mushrooms are usually firm and crispy. But there is another recipe according to which mushrooms are very appetizing and attractive externally and internally.

Ingredients can be used from almost any recipe described above, for example, from the previous one. The main thing is the cooking method.

1. In order not to boil the nigella, they are carefully soaked for 2-3 days, constantly changing the water at least 2 times a day.
2. On the third day, the mushrooms are washed again in cold water and left in a colander to drain off the water.
3. At this time, a marinade is prepared from water, spices, salt and vinegar.
4. Boil it for 5 minutes.
5. The soaked mushrooms are laid out in sterile jars, poured with boiling marinade, covered with nylon lids and set to cool.
6. Store pickled milk mushrooms in the refrigerator.

How to pickle black milk mushrooms in jars

Actually, in the previous recipe, one of the ways was described by which the process of pickling milk mushrooms occurs directly in glass jars.

There is another similar recipe. Any ingredients for the marinade are used, depending on the taste preferences of the hostess. And the manufacturing method is as follows:

1. The soaked mushrooms are boiled in salted water for a quarter of an hour.
2. Then the same amount is boiled in a marinade consisting of water, salt, sugar and vinegar.
3. The necessary spices (pepper, lavrushka and others) are placed on the bottom of glass containers heated in the oven.
   
4. Spread the mushrooms on top and fill with boiling marinade.
5. The cans can be closed with screw caps or screwed with a seaming machine.

Black milk mushrooms marinated in tomato sauce

Of all the recipes for making pickled black milk mushrooms for the winter, this one is the most original. Using it, you can create a delicious vegetable salad, in which milk mushrooms will play one of the main roles.

You will need:

• 2 kg of black mushrooms;
• 1 kg of tomatoes;
• 1 kg of onions;
• 3 liters of water for boiling mushrooms;
• 100 ml of vegetable oil;
• 20 ml of 70% vinegar essence;
• 60 g of salt.

Preparation:

1. The nigella are boiled in water with the addition of salt until they sink to the bottom of the pan.
2. The peels are removed from the tomatoes by scalding them first with boiling water, and then dipping them into cold water.
3. Peel and cut the onion into half rings.
4. Pour oil into a saucepan with a thick bottom, spread the milk mushrooms and fry them for 10 minutes.
5. In a separate frying pan, fry the onion until golden brown and add it to the mushrooms.
6. Then tomatoes cut into small pieces are fried in the same place until they turn into mashed potatoes.
7. Tomatoes are also added to the pan to mushrooms and onions, salt and vinegar are added and stewed over low heat for about half an hour, stirring slightly.
   Attention! Instead of tomatoes, you can add ready-made tomato paste (100 g) diluted with water.
8. The hot salad is transferred to sterile jars, immediately rolled up and placed to cool slowly under a blanket.

Marinating black mushrooms in combination with other mushrooms

Black milk mushrooms are perfectly combined in a marinade with other varieties of mushrooms. As mentioned at the beginning of the article, they can be marinated with almost any other mushroom after boiling. They are able to give the marinade a beautiful cherry color. Best of all, in taste, they are combined with lamellar varieties, such as mushrooms, russula, chanterelles, volushki and others.

Storage rules for pickled black milk mushrooms

Black milk mushrooms, pickled according to recipes with sterilization, can be stored in normal room conditions for about a year. Tins with marinated mushrooms are sealed tightly and stored in a cool place, at a temperature not exceeding + 18-20 ° С. To preserve other blanks, it is better to use a cellar or refrigerator.

Conclusion

Pickled black milk mushrooms can be prepared in a variety of ways, although in any case, you can get a very tasty and versatile dish.

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