Someone prefers pies with fresh butter, someone cooks soup with porcini mushrooms for the whole family. There are also lovers of pickled or pickled milk mushrooms according to an old grandmother's recipe.
Preparing mushrooms for pickling
Having brought home the collected mushrooms, you need to carefully examine them. Throw out the worms, and put small and large ones in separate piles.
Large mushrooms can be rolled up in large jars to avoid damaging the caps.
Before you start pickling milk mushrooms, you must thoroughly clean and rinse them under running water, removing all wormholes. Cleaning usually takes a long time. Therefore, for convenience, you can use a sponge with a rough, dense surface. With its help, the dirt will be washed off, and the debris will separate from the cap.
To prepare the marinade according to the old grandmother's recipe (per 5 kg of mushrooms), you will need the following ingredients:
- 10-12 leaves of black currant;
- 15 peas of allspice;
- 5-6 peas of black pepper;
- 1 large head of garlic;
- 5-6 cloves buds;
- 4 pieces of bay leaves;
- 5 tablespoons of rock salt;
- 10 teaspoons of vinegar or diluted essence.
The amount of seasoning can be changed based on your taste.
Vinegar is taken from the proportion: for a liter jar of mushrooms - 2 teaspoons. For five kilograms of milk mushrooms, about 2.5 liters of ready-made marinade will be required. Salt is calculated according to the 1x1 scheme (1 tablespoon of salt is taken for 1 kilogram of mushrooms).
Iodized salt must not be used for the marinade.
Prepare in advance liter (for large mushrooms - three-liter) cans for seaming. They are thoroughly washed, sterilized (you can additionally rinse them inside with vinegar). The seaming lids are washed and boiled.
Pickling milk mushrooms
The milk mushrooms are placed in a large saucepan and poured over with cold water. The container is put on fire and the contents are allowed to boil for about ten minutes over low heat. After boiling, the mushrooms are removed from the pan and rinsed with clean water.
Start preparing the marinade. Water is poured into another saucepan and all prepared spices are poured. Put on fire. The marinade must be brought to a boil and immediately put the milk mushrooms in it. Cooking is continued for another 15-20 minutes. At the end of cooking, you must additionally add a little vinegar, as it evaporates strongly.
First, the components of the marinade are placed in sterilized prepared jars. On top of them, ready-made hot mushrooms are neatly laid out.
It is necessary to distribute the ingredients of the marinade so that all the spices get into each jar.
The rest of the marinade is poured into the jars to the very top, then the final twist is carried out. The hot container is tightly wrapped and left for a day until the contents of the can cool completely. It is advisable to store the workpieces in a cool place. This could be a refrigerator or a cellar.
Pickled milk mushrooms can be consumed not only in their usual form, but also introduced with salads, cold snacks, and even cook cabbage soup with them.
