Marinated milk mushrooms for the winter - 0 cooking recipes

For the winter (and not only), milk mushrooms are pickled hot or cold with preliminary heat treatment. This means that in most cases the mushrooms need to be boiled until half or fully cooked. On the territory of Russia you can find all varieties of milk mushrooms (in fact, they got their name from the Slavs, “milk mushroom” means “bunch”): white, black, yellow, red. And all of them are edible, except for false milk mushrooms.

Most often, housewives pickle white and black milk mushrooms. This is due to the highest prevalence of both. Since these mushrooms are collected in the wild, and the environmental situation leaves much to be desired, milk mushrooms need to be boiled before further cooking. They are boiled for about twenty minutes, but before that they are soaked in cold water for a day or several. Less is possible, but it will be better if the mushrooms lie in water, changed several times, for at least 24 hours. If you press them down with pressure from above, it will be quite good. Change the water every 4 hours.

There are a lot of good recipes for pickled milk mushrooms, and they will all be different. Some spices are used in some places, others are used elsewhere. Some people add so much vinegar to a certain weight of mushrooms, while others add less or more. A standard set of seasonings is usually added to the marinade. Onion, garlic, bay leaf - optional. Roll the blanks into cans, metal or nylon. If you pickle milk mushrooms in barrels or enamel dishes, you can choose even more recipes using non-standard products. Such as sour cream or mayonnaise, for example.

There are ways to prepare pickled milk mushrooms in the form of ready-made salads - with the addition of vegetables and other types of mushrooms. As well as mushroom caviar - in this case, all components are crushed with an immersion blender or passed through a meat grinder.