Milk mushrooms without sterilization for the winter

Here is an unusual recipe for preparing pickled crunchy milk mushrooms for the winter. This recipe assumes a minimum amount of time spent on cooking, and at the exit - juicy and crunchy milk mushrooms. Such an appetizer will delight both you and your loved ones, and will surprise guests with its unusual taste.

The given recipe for pickling mushrooms for the winter is very simple and delicious. Mushrooms will keep well in a cool, dark place for the whole winter, therefore, in a good year, you can prepare a couple of jars of mushrooms in this way for a change.

Well-salted pickled milk mushrooms can be easily stored under a nylon lid. The cooking process cannot be called fast, but the result fully justifies the large investment of time and effort. Milk mushrooms are very well suited for pickling, they turn out to be tasty and aromatic.

Mushroom lovers will definitely appreciate the recipe for instant pickled milk mushrooms. Mushrooms cooked using it are so tender, juicy and aromatic that it is simply impossible to tear themselves away from them. In addition, it is pleasant not only to eat them, but also to treat them to dear guests.

Pickled milk mushrooms will not only become an excellent appetizer on any table, but are also suitable for preparing salads. They are low in calories, but a lot of nutrients. The most delicious milk mushrooms are young, small in size.They are strong, with a pronounced fleshy, dense texture, which does not change at all when pickled, but on the contrary "grows stronger". It is very important to take a responsible approach to the preparation of mushrooms and thoroughly clean them after collection: an incredible amount of needles, leaves and other small forest litter stick to the caps of the mushrooms.

Pickled milk mushrooms are one of the most favorite snacks on the table. Crispy, aromatic, they are also good as an addition to various dishes of meat, poultry, vegetables. Marinating mushrooms is a snap. It is very important to start processing and harvesting the mushrooms almost immediately after they are harvested, because the longer you delay, the faster they deteriorate. Before marinating, a cooking process is required. All the details are set out in this recipe with step by step photos.

A crispy and aromatic appetizer made from meaty mushrooms will decorate and diversify your festive table. They can be salted in a barrel in a cold way, using only salt, so as not to interrupt the unique taste of milk mushrooms with seasonings.

Those who returned from the forest with full baskets of mushrooms, the question arises what to cook from them. This method of dry salting of milk mushrooms takes a lot of time, but the snack is worth it. The mushrooms turn out to be crispy and unsurpassed in taste.

Hard, strong and slightly sour, these mushrooms will be the highlight of your table. In this recipe, you are invited to pickle milk mushrooms hot and in jars. This method does not require prolonged soaking of the mushrooms and there is no risk that the mushrooms will sour.

Nowadays, salted milk mushrooms are a special gourmet snack on any table. This dish is highly appreciated by men. In this recipe, you are invited to pickle milk mushrooms in a cold way, because it is with this pickling method that the mushrooms retain their aroma and remain crispy.

We offer you a recipe for delicious crispy marinated white milk mushrooms. In the process of preparing the marinade, we will use a variety of spices: such as star anise, cloves, black pepper - they will add a spicy aroma to the mushrooms, a small amount of citric acid will add a pleasant sourness to the mushrooms. Mushrooms rolled up according to our recipe keep well for several months.To serve pickled milk mushrooms on the table, you just need to open the jar, add a little onion and season them with vegetable oil.

Some people have a reasonable question whether it is possible to salt milk mushrooms together with volvushki and, if so, how best to do it. Yes, these mushrooms are similar in their properties and origin, so there are no obstacles to joint pickling.

An ancient way of salting mushrooms is salting them in a wooden barrel. This barrel is placed in a cold, dark place. Mushrooms are stored in it for a long time, salted well and take in the smells of aromatic herbs.

Before use, milk mushrooms must be soaked in order to remove the lactic acid contained in the mushrooms and give them bitterness. We will use white milk mushrooms, then the workpiece is more transparent and has an aesthetic appearance.

Most often, white milk mushrooms are used for salting, but black ones are in no way inferior to them in taste and their properties. Therefore, feel free to pick such mushrooms and harvest them for the winter in a hot way.

Milks and lumps can taste bitter, but with proper handling, this can be easily avoided. Following this recipe, you will get very tasty pickled mushrooms, which are also perfectly stored all winter.

Salted milk mushrooms are combined to taste with the aroma of dill. In this recipe, you are invited to salt them in a cold way and immediately in jars. Take dill in umbrellas. If they are not there, then you can use dry dill seeds for pickling milk mushrooms.

The hostess's garlic is rarely added to salted milk mushrooms, as it interrupts the taste of mushrooms, but there are also lovers of garlic pickles. Garlic for mushrooms is cut into slices and added at the rate of 4 cloves per 1 kg of mushrooms. Salt black milk mushrooms in a cold way, which preserves the crispy taste of the mushrooms.

You are offered the simplest recipe for pickling black milk mushrooms at home. Although these mushrooms are considered conditionally edible, this appetizer will turn out to be very tasty. Salt milk mushrooms with a lot of seasonings and in small non-standard jars.

Every housewife wants to pickle milk mushrooms so that they have a crispy taste and a wonderful aroma. This nondescript mushroom has more protein than chicken meat, and is the only non-animal product that contains vitamin D. In modern apartments, this preparation can be made by salting black milk mushrooms in jars.

This recipe is suitable for when you need to pickle a small amount of white milk mushrooms. Mushrooms are immediately soaked in brine, and then placed in a jar with seasonings. Your snack will be ready in a month. It is convenient to store salted mushrooms in jars in the refrigerator.

We bring to your attention a classic recipe for cold pickling of white milk mushrooms. The amount of salt for mushrooms in all recipes is the same. You can change the amount of seasonings to your liking, because someone likes the pure mushroom taste, and someone loves the spicy one. You can salt the milk mushrooms in an enamel pan, but, of course, it is better in a barrel.

Cold salted black milk mushrooms have a slightly different texture and aroma than those salted with heat treatment. According to this recipe, you can quickly prepare milk mushrooms with a large harvest, which makes it possible to choose young and dense mushrooms for harvesting. You can pick mushrooms gradually. They are salted in a large container and added as they come from the forest. Salted without any spices, which makes it possible to enjoy the pure taste of salted mushrooms.

Hot salting of black mushrooms is the most popular method of harvesting these mushrooms. Black milk mushrooms will remain firm and crispy despite heat treatment. Salting them begins with soaking the mushrooms for one day. Then the mushrooms are boiled for only 5 minutes and placed in jars along with salt and spices.

Salted milk mushrooms in the process of salting always lose some of their strong and crunchy taste, oak leaves contain a lot of tannins, it is not for nothing that in the old days mushrooms were salted only in oak barrels. In addition, oak leaves keep fungi from mold. They do not have their own aroma and do not interrupt the natural taste of salty milk mushrooms, and spices and seasonings can be added before serving the mushrooms to the table. Salt the milk mushrooms in a cold way with preliminary soaking.

Milk mushrooms, especially black ones, themselves are very bitter due to the large amount of bitter milky juice. As a result of soaking, the juice and bitterness are gone, but the mushroom aroma and its crisp taste remain. In this recipe, you are encouraged to soak the milk mushrooms for a week before pickling and change the water 2-3 times a day, and then pickle in a 3-liter jar. Try it, the result is wonderful!

Milk mushrooms, like all salted mushrooms, go well with dill. Do not spare dill and can add it in the form of umbrellas, and seeds and fresh. The appetizer will be very aromatic and crispy. Salt in a cold way with a short soaking. The most important thing in the recipe is to withstand the prescribed period of salting, so that the milk mushrooms acquire their wonderful taste.

You will like the salting of milk mushrooms with garlic for the winter with the simplicity of preparation and the special aroma of mushrooms. Such mushrooms are worthy of a festive table. Salt in a cold way.

Cold pickling of mushrooms in jars will be an easy and quick way for you to prepare mushrooms for the winter. Milk mushrooms are crispy and combine the natural forest aroma with the aroma of spices. With a large amount of mushrooms, it is suggested to first salt them for 3 days in a large bowl, and then put them in glass jars.

Milk mushrooms are usually salted in an enamel pot or in jars. The latter, of course, are more convenient for storage and are available for everyone who is at least a little interested in preparations for the winter. Hot salting is carried out using a heated marinade, into which pre-processed mushrooms must be immersed. The entire sequence of actions is clearly outlined in the recipe. Even if you have never pickled milk mushrooms, step-by-step photos and detailed instructions will not make a mistake.

Marinating milk mushrooms for the winter is quite simple. You just need to carefully process the raw mushrooms, then boil them and mix with the marinade.The final density of the mushrooms depends on how accurately the proportions of salt and acid are observed. Done correctly, the milk mushrooms will delight you with a crispy texture and piquant taste.

Pickled milk mushrooms are always a welcome snack on the table. And in the family circle they are loved, and as part of the festive menu they are appropriate. To make the mushrooms crispy and dense, you need to properly prepare and pickle them. All the details of the process, as well as the exact proportions of the products, are below in this recipe.