Milk hot way

Step-by-step preparation

Cooking time: 2 day 2 hr

1. STEP 1

   

   How to pickle milk mushrooms for the winter using a hot method? Prepare the necessary ingredients. It is better to use young small mushrooms to roll them up whole, so the preparation will turn out more beautiful. However, large mushrooms will also work, but then you will have to cut the mushroom caps into pieces to make them easier to eat. Rinse the mushrooms thoroughly, removing dirt and forest debris.

2. STEP 2

   

   Milk mushrooms have a bitterness characteristic of these mushrooms. Therefore, before heat treatment, they need to be soaked in water. Place the washed mushrooms in a container of a suitable size, fill them with water so that it covers them and apply light pressure. Leave the mushrooms like this for a day. Then change the water, rinse the mushrooms, fill them with cold water again and leave to soak for another day.

3. STEP 3

   

   Then rinse the mushrooms again and place them in an enamel pan. Add salt and cover the mushrooms with water. Place the pan with the mushrooms on the fire, bring to a boil and cook over low heat until the mushrooms settle to the bottom. While the mushrooms are cooking, rinse the jars of soda and sterilize in a way convenient for you, steamed, in the oven or in the microwave . It is better to take small jars, up to 1 liter. Wash the lids with soda and boil for 3-5 minutes.

4. STEP 4

   

   Stir the milk mushrooms periodically and remove any foam that appears from the surface of the brine with a slotted spoon. The brine should become transparent. Drain the brine into a convenient container, do not pour it out. Place the mushrooms in a colander to drain the water.

5. STEP 5

   

   Prepare a marinade from the brine. To do this, add all the spices and herbs to a pan with brine, bring it to a boil and cook for about 5 minutes.

6. STEP 6

   

   Place the mushrooms in sterilized jars. Place the mushrooms tightly up to the hangers of the jars. Pour the boiling marinade over the milk mushrooms in the jars, place the peppercorns and cloves in the jars, remove the bay leaf and herbs. Roll up the jars with lids, turn them upside down, cover with a warm blanket and leave until completely cool. Store the workpiece in a cool, dark place. Milk mushrooms can be served after 45 days of aging. Happy harvesting!

Comments on the recipe

Tilda Montmartre

16.11.2023

4.5

You can also pickle milk mushrooms for the winter in this way.

Natalia M

16.11.2023

4.9

Among the large number of mushrooms that I pickled the other day, I came across several milk mushrooms. I decided to pickle them separately. The quantity I had was enough for a half liter jar) I liked this recipe due to the minimal amount of spices and simplicity of steps. True, I didn’t have any greens, so I boiled them without them. I added two cloves of garlic myself. Cooked in brine for about fifteen minutes. I didn't cover it with a metal lid, I just heated the plastic lid and closed it with it. I put it in the refrigerator to pickle. I really like dense milk mushrooms, especially if you add onion half rings and pour over unrefined oil, it turns out very tasty) I put the jar in the farthest corner to keep for 45 days) I signed the date on the lid so as not to forget! Thanks for the recipe!