How to pickle a white mushroom. Salty mushrooms. Preservation of milk mushrooms in jars - mushrooms - catalog of articles - pickles

Milk mushrooms marinated for the winter are a great decoration for any table, both daily and festive. Today we will learn how to pickle milk mushrooms for the winter. Yes, yes, they can not only be salted, but also marinated.

How to pickle milk mushrooms

Crispy fragrant mushrooms poured vegetable oil and with a green bow - and the decoration of any table. It is not difficult to prepare such a miracle. There are many options for cooking pickled mushrooms, we offer the simplest and most proven one.

Ingredients:

• Milk mushrooms - 1 kg;
• Cherry leaves - 2 pcs;
• Currant leaf - 2 pcs;
• Garlic - 2 teeth;
• Marinade (per 1 liter of water 2 tbsp salt, 1 tbsp sugar, black peppercorns, allspice, a few parsley, 2 cloves, 1 tsp vinegar).

Cooking steps:

1. Sort the mushrooms, wash and soak in a bowl or basin in cold water. This procedure will help get rid of bitterness.
2. Transfer the mushrooms to a larger container, pour water and put on the stove. After the mushrooms boil - cook for about 10 minutes. During the cooking process, foam may appear, it must be removed.
3. Let's start preparing the marinade. Add all the spices to the prepared water. Add marinade and bring to a boil.
4. now we need to transfer the mushrooms to the brine. Boil in brine for about 15 minutes.
5. Prepare jars of the desired size in advance. Put currant and cherry leaves on the bottom. Throw garlic, previously cut into thin slices, into a jar.
6. Put the milk mushrooms in jars and add brine to them. Pour 1 tsp into each jar. vinegar.
7. Close the jars with sterile (boiled) metal lids. Turn the jars upside down and wrap. Leave until completely cool.
8. Store pickled mushrooms in a cool place.
9. That's all! Now you know how to pickle milk mushrooms for the winter, delicious snack to the holiday table!

Good appetite!

Milk mushrooms are nutritious and delicious mushrooms especially black and white. But they are considered conditionally edible, so you can eat their food only when you are completely sure of this. Milk mushrooms are heavily processed before use to remove the bitter taste and juice. In this article you will find detailed instructions how to pickle milk mushrooms.

How to pickle milk mushrooms - preparation and processing

Milk mushrooms have been salted for a long time, but recently many housewives prefer to pickle mushrooms for the winter. The preparation of such a dish has the same process, but differs only in marinades. Therefore, it is important to correctly before using the brine.

Purification of mushrooms from pollution

First, milk mushrooms must be washed from forest debris and sand. Soak them in salt water. So the plates that stuck together will open up, and the sand will be able to wash out of them. Also, this method will help to remove adhering debris. Change the water several times.

Then rinse the mushrooms under running water. So under the influence of the jet, the remaining sand from the plates and dirt from the cap will be washed off. Only after you have washed the milk mushrooms well, you can proceed to the process of soaking them.

Soaking milk mushrooms in a cold way

This option involves a long process, but the result will justify itself. As a result, the mushrooms will turn out crispy with elastic and fleshy pulp.

Immerse milk mushrooms in clean and slightly salted water, which is important to change several times within three days. This method will remove toxic components and bitterness from the pulp.

Hot soaking mushrooms

The hot soak option will take you much less time than the cold soak. It will make the pulp of plants softer, but at the same time taste qualities. All the bitterness of milky juice with toxins will come out.

Boil the mushrooms in a weak saline solution for 20 minutes several times. After each cooking, the water must be replaced with clean water.

How to pickle milk mushrooms - types of brine

For classic marinade for 1 kg of mushrooms you need:

• cold water - 1 liter;
• vinegar 9% - 6 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• spices - to taste.

Boil water, add salt and sugar. When the crystals dissolve, add vinegar in small portions, then all the spices at once.

In boiling brine, boil the mushrooms for 20 minutes. Then remove the milk mushrooms with a slotted spoon and arrange them in sterile jars. Roll up, leave to cool and then put in a cool place.

Many housewives prefer to pickle milk mushrooms with garlic. For this recipe you will need the following ingredients:

• one liter of water;
• sea ​​salt - 2 tbsp. l.;
• granulated sugar - 1.5 tbsp. l.;
• table vinegar 9% - 1.5 tsp;
• allspice - 5 pcs.;
• garlic - 20 cloves;
• currant and cherry leaves - 2 pcs.;
• bay leaf - 3 pcs.;
• dried cloves - 3 pcs.

In boiling water, add ingredients except vinegar, leaves and garlic. Boil mushrooms in brine for 15 minutes. Sterilize jars, put garlic, leaves in them and pour vinegar. Put the mushrooms on top, pour the marinade and roll up.

If you plan not to leave the mushrooms for the winter, then close the jars with nylon lids and refrigerate. Mushrooms are completely marinated for five days. After this time, they can be eaten.

• To achieve a more sour taste in mushrooms, add more vinegar or lemon.
• sweet taste achieved with large amounts of sugar, cloves and cinnamon.
• For lovers of salted mushrooms, add more salt and bay leaf to the marinade.
• A spicy marinade is achieved using red and allspice, as well as chili peppers.
• Mushrooms will get a forest taste if you use spruce branches with cherry and currant leaves for the marinade.
• If you doubt the natural qualities of mushrooms, then buy mushrooms that are grown artificially.
• When pickling, the risk of poisoning is minimized, since the mushrooms are pre-soaked and boiled in brine.

Salted, pickled or canned milk mushrooms prepared for the winter have long been considered a favorite delicacy on the festive table. Thanks to delicate taste and crispy pulp, these are revered by all lovers of "silent hunting". Having collected a full basket of them in the forest, of course, you will need proven canning recipes with visual photos. In this material you will find information on cooking milk mushrooms in a hot way with the addition of a spicy marinade or just with vinegar.

Marinating mushrooms in the classic way

Take these products:

• 2 kg of mushrooms;
• 2 liters of filtered water;
• 50 g of coarse rock salt;
• 4 leaves of lavrushka;
• 5 peas of allspice (interchangeable with black);
• 5 dry cloves;
• 20 ml of 70% vinegar essence.

mushroom mushrooms

1. Wash and soak the milk mushrooms for at least 2 hours in water. Then press.
2. Send the mushrooms to the pan, pour water into them and send to the fire. Boil, tighten the fire, remove the foam formed on the surface and boil for 20 minutes.
3. Remove them from the water and cool slightly, then cut into large pieces.
4. For the marinade, boil 1 liter of filtered water, add the remaining salt (do not use iodized), pepper, cloves and parsley. Let stand 10 minutes.
5. Dip the milk mushrooms in the marinade that has not yet cooled down and cook for 15 minutes.
6. Add essence to them, stir with a spoon so that it is evenly distributed throughout the workpiece and immediately remove from the stove.
7. Pour into pre-sterilized jars so that the mushrooms are completely covered with marinade.
8. Roll up the jars tightly with lids, put upside down and wrap.

Attention! Not all milk mushrooms are suitable for canning. Old, damaged and wormy do not fit - you can recognize them by the spots on the cap, reminiscent of rust. When cooked, these mushrooms will give an unpleasant bitter taste.

Mushrooms, pickled in a traditional way

The recipe will require the following products:

• 1 kg of forest mushrooms;
• 2 liters of drinking water;
• 50 g of salt (take non-iodized);
• 40 g of sugar;
• 120 ml of wine or table (9%) vinegar.

Mushrooms are boiled before preservation.

1. First of all, sterilize clean jars (it is recommended to use 0.5-0.7 l jars). Soak pre-peeled mushrooms in water.
2. Mushrooms fill with water, pour Art. a spoonful of coarse salt and cook until they are at the bottom of the container, removing the foam from the surface of the broth each time during cooking.
3. After that, having previously cooled, squeeze the mushrooms from the broth, pour over with plenty of running water and let it drain.
4. During this time, prepare the marinade. For him, dissolve the remaining salt and sugar in 1 liter of water and bring the mixture to a boil. Move the mushrooms to a saucepan with marinade, cook them for another 10 minutes, and then add vinegar and keep on fire for another 10 minutes.
5. Arrange the mushrooms in prepared jars, roll up the lid and turn upside down. From above the jar can be covered with an unnecessary blanket.
6. They become completely pickled after 5 days, and then the jars can be rearranged in a cabinet and stored in the same way as all preservation.

Attention! The folk way of pickling mushrooms does not involve the use of a variety of spices. Sugar, salt and vinegar give a balanced taste to the final product.

Hot-canned mushrooms in a fragrant marinade

For this recipe you need to take:

• 4 kg of mushrooms;
• 3 art. l. rock salt without iodine;
• 3 liters of water;
• 4-5 large cloves of garlic;
• 4 fresh leaves of horseradish, cherries, currants;
• 4 dill umbrellas with seeds;
• half a bag of black peppercorns;
• 8 stars of carnation;
• 4 leaves of laurel.

Mushrooms must be thoroughly washed and cleaned

1. Mushrooms must be cleaned of dirt and forest debris. To do this, transfer the mushrooms to any large container and fill with water. Leave for 2-3 hours so that the dirt is properly soaked. After that, rinse each mushroom under running water, clearing all debris with a knife.
2. Cut the prepared mushrooms into large slices.
3. Pour coarse salt into a container with 3 liters of water, put bay leaf, horseradish, currant and cherry leaves, dill seed baskets and cloves. Send the mixture to the fire, boil, then put the mushrooms in the marinade. Boil them for 30-40 minutes, removing each time the resulting foam. When the mushrooms sink to the bottom, remove the pan from the heat and let cool.
4. Steam jars and lids.
5. At the bottom of the prepared jars, put peppercorns and garlic, then mushrooms, tamping them as tightly as possible. After that, pour the marinade into jars. Make sure that greens do not get to the mushrooms.
6. Cover, roll up and refrigerate for 25 days. Having insisted on the specified time, milk mushrooms can be served at the table or sent stored for the winter in the cellar.

Milk mushrooms preserved in cinnamon marinade

For the recipe, take:

• 1 kg of freshly picked mushrooms;
• ½ tsp ground cinnamon or a whole stick;
• 1 st. l. wine vinegar(if the household does not have one, you can replace it with a canteen);
• ½ tsp citric acid;
• 3 leaves of lavrushka;
• allspice no more than 5 peas.

Mushrooms in marinade

1. Soak the milk mushrooms in cold water, and then clean them of forest debris and dirt.
2. Put the mushrooms in a saucepan, add boiling water and cook for 5-10 minutes. Drain the water.
3. In another container, make a marinade: combine vinegar, peas, cinnamon stick, citric acid and laurel with water. Bring the spicy mixture to a boil and put the milk mushrooms into it. Boil them for 20-25 minutes.
4. Arrange the mushrooms in clean jars, pour the marinade in which the milk mushrooms were boiled, cover and sterilize by dipping half-liter containers in water for 35 minutes and liter ones for 40 minutes.
5. After the specified time, roll up the jars and put them upside down. Wrap with a blanket and let the preservation cool.

Mushrooms marinated according to the presented recipes undergo heat treatment. Therefore, they will be stored more than salted ones. Yes, they do have some security benefits.

Salting mushrooms: video

Canning milk mushrooms: photo

How to pickle milk mushrooms, experienced chefs began to describe in their recipes quite recently. The most popular are white and black.

Milk mushrooms are tasty and nutritious mushrooms that can be found in the forest from August to the end of September.

In Europe, these mushrooms are considered inedible and unsuitable for food. Milk mushrooms are edible mushrooms very conditionally and are subjected to serious processing before cooking due to the bitter taste of the milky juice. Milk mushrooms are eaten in a variety of ways: fried with potatoes, stewed in sour cream sauce, boiled, salted and pickled. Pickled milk mushrooms are considered to be much safer to store than salted ones.

The content of protein in them is greater than in chicken or beef meat, which is also perfectly absorbed by the body. Milk mushrooms also contain B vitamins: riboflavin and thiamine, vitamin D and ascorbic acid. Therefore, these wonderful mushrooms have an antibacterial effect in the season of epidemics. These mushrooms are unique due to their ability to remove toxic substances and excess fluid from tissues. Due to the beneficial effect of milk mushrooms on the whole nervous system they are recommended for depression, neurosis, stress.

Before pickling, milk mushrooms must be cleaned of earth, leaves and insects.

In a slightly fried form, traditional healers advise them to use 100 g per day for kidney stones - uric acid salts are destroyed by biologically active substances contained in milk mushrooms.

The benefits of mushrooms have been studied and obvious, but for patients with a gastrointestinal tract and children under 6 years old, it is better to refrain from these delicacies. Because of their ability to accumulate all harmful substances in themselves, that is why mushroom pickers are advised to go to the gathering of "forest inhabitants" in birch and mixed forests, away from polluted areas and busy roads.

Despite the fact that milk mushrooms have long been accustomed to salting, recently their preservation for the winter by pickling has become popular. All recipes for pickled mushrooms are very similar. Taste canned mushrooms differs only because of the different marinades.

The main thing is to properly process them before cooking.

Main types of processing

There are two types of processing: cold and hot. The result is the same for them - the removal of bitterness and toxins from the pulp, but the cooking technology is different.

All collected mushrooms need to be thoroughly cleaned and washed from sand and forest debris. Sometimes it will be necessary to soak them well in salt water - in order for all the sticky plates to open and get rid of the accumulated sand. After that, they can be placed under a stream of water, which will clean the lamellar part of the fungus from sand and the surface of the cap from adhering dirt. After the cleansing process, you can start soaking.

Seasonings for marinade: black and allspice, cloves, coriander, bay leaf, salt.

Cold soaking will take longer than hot soaking, but subsequently it will justify the effort: the fleshy pulp will be strong and elastic, and the mushrooms themselves will be crispy. For soaking, clean or slightly salted water is used, which must be changed several times during the day, washing the mushrooms, for two or three days. This treatment removes all bitterness and toxic substances from the pulp.

Hot processing takes less time and effort and has its advantages. Mushrooms are boiled several times for twenty minutes in lightly salted water, after each time they are washed and the solution is changed to clean.

After such purification from the taste of bitter milky juice and toxins, the pulp will be softer, but the taste will be preserved.

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What are the types of marinades

A large number of mushroom lovers recognize salted breasts as the best - their fleshy flesh becomes tasty and crispy only when salted. But pickled mushrooms also have their fans.

Before pickling, jars must be sterilized.

For the preparation of delicious canned mushrooms, the recipe for marinades is important. They are different: spicy or salty, sour or sweet, sweet and sour or heavily peppered. Any accent can be embodied in your culinary creativity.

To give the marinade a more sour taste, add more citric acid or vinegar. Sweet taste will give it more sugar, cinnamon or cloves. For a salty version, add a larger amount of bay leaf and salt. Hot red or allspice black pepper, or chili pepper will add spiciness to the marinade.

Leaves and twigs of cherry or currant can give a forest atmosphere - in this case, the taste and color of the brine will be very piquant and unusual. In any marinade, "royal" milk mushrooms will be a great appetizer on the festive table in any home.

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Pickled mushroom recipes

1. Recipe number 1, classic.

No matter how many mushrooms are collected, the calculation will be made by weight: four kilograms of mushrooms are poured with two liters of water. After moving them to a large saucepan, 4 tablespoons of salt, 9-11 peas of allspice, 10 dried clove inflorescences, 7-9 bay leaves are added to this amount of brine. After boiling, gradually add vinegar essence in the amount of 2 tablespoons. Mushrooms are boiled in this brine for at least twenty minutes, laid out in jars prepared after sterilization, hermetically sealed with polyethylene lids. Before being placed in a cool place (cellar or cellar), they are left to cool in the room. Full pickling in jars occurs after 5 days. Eat in the form of salads with garlic, onions and the addition of vegetable oil.

Before pickling, milk mushrooms must be soaked and boiled in water.

1. Recipe "Simple".

For 1 liter of marinade brine you will need:

• litere of water;
• 6 tablespoons 9% vinegar;
• 2 tablespoons of granulated sugar;
• 2 tablespoons of salt.

This brine is designed for 1 kg of milk mushrooms. In a boiling marinade, the mushrooms are boiled for 15 minutes, sterile jars filled with milk mushrooms are rolled up with metal lids and left in a cool place until consumed.

1. A recipe popular in Poland, pickled mushrooms with garlic.

The recipe for these canned mushrooms, stewed in garlic marinade, is common in Polish cuisine. For it, only white milk mushrooms, garlic, cinnamon, currant and cherry leaves are used, chili peppers are added for spiciness.

Ingredients for this recipe (calculation - a liter of water):

In Polish cuisine, milk mushrooms are often marinated with garlic.

• 20 cloves of garlic;
• 2 tablespoons of salt;
• one and a half tablespoons of granulated sugar;
• 5 peas of allspice;
• 9% vinegar one and a half teaspoons;
• a pair of currant and cherry leaves;
• 5 pieces of bay leaf;
• 5-6 dried clove buds.

For the marinade, spices are poured into the water, except for vinegar, garlic, cherry and currant leaves. Soaked and boiled mushrooms are boiled in the marinade for fifteen minutes. glass jars sterilized in advance, garlic and fruit leaves, vinegar are placed on the bottom, hot mushrooms are laid out and everything is poured with brine. After rolling with a metal lid, leave it under the covers until it cools completely. If the mushrooms are not intended to be stored until winter, then the lid can not be rolled up. Close the polyethylene lid, refrigerate and - at any time you can enjoy this delicacy. To prevent mold, the top of the mushrooms is sprinkled with dry mustard or covered with a horseradish leaf.

Milk mushrooms are a natural gift that the forest gives us in abundance. They are classified as conditionally edible mushrooms, and in other words, they need proper processing. Observing the cooking technique, they belong to delicacies and, moreover, to very useful ones.

Milk mushrooms contain a huge amount of protein, vitamins and compounds that can dissolve kidney stones. Pickled milk mushrooms for the winter are especially valued. delicious recipe. which can be stored in jars. Therefore, we propose to figure out how to properly prepare forest gifts.

Traditional option

To save the collected mushrooms, we suggest considering a simple and no less tasty way pickling. The combination of a small amount of acid, salt and clove inflorescences give ready meal pleasant aroma, light salty aftertaste.

Products:

• milk mushrooms - 3 kg;
• table vinegar - 100 ml;
• black peas - 10 pcs.;
• non-iodized salt - 30 g;
• carnation - 2 inflorescences;
• filtered water - 2 liters.

Cooking process:

1. Sort the milk mushrooms, remove debris, spoiled mushrooms. Wash under running water. Put in a convenient and capacious pan, pour in the filtered liquid, press down with a small load so that the milk mushrooms are better soaked. Leave it like this for a day or three. It is imperative to change the water, otherwise, the mushrooms will deteriorate.
2. After soaking, put the main ingredient in a colander and rinse well. Large specimens are cut into several parts, and smaller ones are left unchanged. Pour into a saucepan, fill with liquid and lightly salt. After boiling, cook for 20-25 minutes. Strain, rinse the ingredient.
3. Put in a clean saucepan, fill with water for the marinade. Pour in salt, cloves, pepper, wait for it to boil and cook for another 20 minutes. Turn off the heat, pour in the acid, mix. Using a slotted spoon, spread the milk mushrooms in clean sterile jars, pour over the marinade. Close tightly, turn over, and after cooling, put in the cold for storage.

with garlic

Do you like spicy preparations? We suggest considering the option of how to pickle milk mushrooms with garlic cloves. The taste is bright and unusual. At long-term storage, the workpiece is infused and the mushroom fruits acquire a spicy aroma.

Products:

• main ingredient - 2 kg;
• garlic cloves - 50 pcs.;
• sweet peas - 10 pcs.;
• carnation - 10 inflorescences;
• laurel - 6 sheets;
• non-iodized salt - 120 g;
• granulated sugar - 120 g;
• vinegar essence- 4 tsp;
• filtered water - 2 liters.

The order of further work:

1. Sort milk mushrooms, remove damaged places, dirt. Rinse in several waters, if necessary, clean the surface of the cap. Place in saucepan, pour cold water and leave to soak for at least 24 hours and preferably in running water. Drain in a colander and rinse again. If necessary, cut into several pieces.
2. Put in a saucepan, fill with liquid and cook for a quarter of an hour after boiling. The resulting foam must be removed. Throw in a colander, rinse.
3. Pour the marinade liquid into a suitable pan, add peppercorns, cloves, salt, granulated sugar, parsley. Cook for a few minutes with regular stirring until the dry ingredients are dissolved. V hot pickle add milk mushrooms, cook 30 minutes.
4. In the meantime, wash the jars with soap and dry in the oven. Boil lids for 5 minutes. Distribute the peeled garlic cloves in the same amount on the bottom of glass containers. Using a slotted spoon, remove the mushroom fruits, gently spread over fragrant cloves, fill with marinade. Roll up, turn over and wrap in a warm towel. After cooling, remove to a cold place.

with spices

In this recipe, pickled milk mushrooms are crispy, the marinade is bright, pleasant and has a sweet and sour taste. Subject to the norms of laying spices and spices, the result is simply an overeating.

Products:

• main ingredient - 1 kg;
• filtered water - 1.5 l;
• table salt - 30 g;
• granulated sugar - 10 g;
• laurel - 1 leaf;
• currant leaves - 1 pc.;
• cherry - 1 sheet;
• garlic - 2 cloves;
• peppercorns - 2 pcs.;
• carnation - 1 inflorescence;
• table vinegar - 45 ml.

1. Process the mushrooms and rinse thoroughly. Put in an enamel container and fill with filtered water. Place a small press on top and leave for 2 days. Every day it is necessary to change the fluid 2 to 3 times a day. Otherwise, the mushrooms will spoil.
2. Drain in a colander and rinse again. Large specimens cut into several parts. Rinse jars with a capacity of 1 liter (2 pcs), dry them in the oven, and boil the lids for several minutes.
3. Pour 2 liters of water into the pan, add salt, after boiling, put the milk mushrooms, cook for 20 minutes. Remove any foam from the surface. Throw on a sieve, rinse under water and leave to drain excess moisture.
4. Meanwhile, prepare the marinade for the mushrooms. Pour the filtered liquid into the container, add non-iodized salt, granulated sugar. After boiling, add fragrant leaves and other spices. Peel the garlic cloves and cut into slices, send to the marinade. Cook for a few minutes, cover and leave.
5. boiled mushrooms Arrange in clean sterile jars, the denser the better. Pour 30 ml of acid 9% into each container, and hot brine on top. Roll up, turn over and wrap with a warm blanket. After 24 hours, store in a cold place.

in tomato sauce

Great appetizer for a simple lunch or holiday table. Small fruits that do not need to be cut will look beautiful. Preservation goes well with spaghetti, potatoes or rice. The recipe for making mushrooms in tomato for the winter is simple, but delicious.

Products:

• milk mushrooms - 1 kg;
• tomato paste - 190 g;
• table vinegar - 25 ml;
• granulated sugar - 25 g;
• black pepper - 3 pcs.;
• onion turnip - 150 g;
• filtered water - 1.25 l;
• laurel - 1 leaf;
• non-iodized salt - 1/4 tbsp;
• oil - 1/4 tbsp.

Work procedure:

1. Sort the mushrooms, clean and rinse thoroughly under running water. Put forest fruits in a saucepan, pour filtered liquid for a period of at least 2 days. During this time period, it is necessary to change the water several times so that the mushrooms do not sour. Even better if the water is running.
2. Drain in a colander, rinse, put in a saucepan, cover with water and cook for 15 minutes. When foam appears, be sure to remove it. Strain through a sieve, rinse.
3. Peel the onion from the husk, wash and chop into rings 2-3 mm thick. Grease a frying pan with vegetable oil, put the onion, sauté until golden brown. Pour granulated sugar to the vegetable and continue cooking for a few more minutes.
4. Add mushrooms, mix thoroughly and fry for another 8-10 minutes. Submit tomato paste, stir, simmer another 12 minutes. It is important to stir regularly, otherwise the tomato sauce will simply burn.
5. Add acid, mix well and pack in sterile containers. Close, turn over, and after cooling, put in the cold.

Below is a video of a practical cooking guide, starting with cleaning mushrooms, and, as they say, with its own twist:

With fresh tomatoes and onions

This preservation refers to salads, where pickled milk mushrooms are considered the main ingredient. Cooked once, the recipe will forever remain in your cookbook.

Products:

• mushrooms - 3 kg;
• onion turnip - 1.5 kg;
• tomatoes - 1.5 kg;
• filtered liquid - 4.5 l;
• rock salt - 75 g;
• oil - 150 ml;
• essence - 30 ml.

Getting Started:

1. Sort the milk mushrooms, remove unsuitable fruits, debris and, if necessary, clean with a small brush. Rinse, put in a saucepan or enamel bowl, pour water and leave for 2 days in a cool place, be sure to replace the liquid as often as possible.
2. Strain, rinse and boil in salted water until the fruits sink to the bottom. At the same time regularly removing the foam. Drain in a colander, wait for the excess moisture to drain completely.
3. In the meantime, wash the tomatoes, place in a saucepan with boiling water for 2-3 minutes, and then gently peel off the skin. Chop into a medium sized cube. Peel the onion from the husk, rinse and cut into medium-sized strips.
4. Pour the oil into a saucepan, heat a little and throw in the prepared mushrooms, fry for 10 minutes. Then place finished ingredient into another container. Now fry separately the onions, tomatoes and combine the finished products with mushrooms.
5. Pour acid into a container with mushroom and vegetable mass, put on the stove and simmer for 30 minutes with regular stirring. It is important that the food does not burn during cooking.
6. Arrange the finished snack in sterile jars, twist and turn over. After cooling, remove to the cellar.

And here is the recipe for pickled mushrooms in tomato sauce:

A simple recipe for marinated mushrooms

For canning mushrooms according to this option, no additional spices are required. The marinade is tasty due to the right combination of salt, sugar and acid. According to this cooking recipe, you can prepare both white and black pickled mushrooms for the winter.

Products:

• main ingredient - 1.5 kg;
• filtered liquid - 2 l;
• non-iodized salt - 2 tbsp;
• granulated sugar - 1.5 tablespoons;
• vinegar 9% - 130 ml.

Action algorithm:

1. Sort the milk mushrooms, remove spoiled fruits, and also clean them from branches and additional debris. Rinse, put in a saucepan, cover with water and leave for 2-3 days. For best soaking, it is recommended to put a small weight on top. Change the water 2-3 times daily so that the fruits do not sour. Throw on a sieve, rinse.
2. Pour the liquid into a separate container and add non-iodized salt per 1 liter - 10 grams. Put the main ingredient in warm water and cook until the mushrooms sink to the bottom of the pan. To eliminate bitterness, it is necessary to remove the resulting foam. Strain through a colander, rinse with boiled water.
3. Pour 1 liter of liquid into a clean container, add salt and granulated sugar (the amount indicated in the recipe). After boiling, cook for 1-2 minutes until the bulk ingredients are completely dissolved. Lay out forest fruits, continue cooking for 10 minutes. After pouring in the acid, cook for 10 minutes, stirring regularly.
4. Pack in sterile jars, evenly distribute the marinade, roll up hermetically. Turn over, wrap in a towel, and after cooling, put in the refrigerator.

Pickled milk mushrooms acquire a pleasant aroma, the texture becomes more fleshy, and the product itself is quickly absorbed by the human body. Mushrooms can be served as an individual snack, combined with onions and butter, and also used as an additional ingredient to other dishes. It is recommended to store canned milk mushrooms in a dark, cool room with low humidity.

Another video recipe: