Salting is considered the classic way of making milk mushrooms. From time immemorial, salted milk mushrooms were an excellent addition to potato dishes and broths. But lately, the method of pickling these mushrooms is becoming increasingly popular. Marinated milk mushrooms are not only tastier, but also safer, as they are thoroughly processed during the cooking process. This is very important, because milk mushrooms belong to conditionally edible mushrooms. Today we will share with you the recipe for the most delicious marinate.
Appearance and taste of mushrooms
Milk - It is a species of mushrooms of the Syrrushka family, very common in the post-Soviet space. It is noteworthy that in most European countries this mushroom is classified as poisonous. Milk got its name due to the accuracy of growth.
There are many types of muffins: white, black, yellow, oak, aspen, pepper, but the real one, which has a pleasant aroma, crispy texture and original taste, is particularly fond of.
Familiarize yourself with the most popular types of mushrooms: russula, boletus, boletus, honey agarics, aspen mushrooms, ceps.
Usually milk mushrooms (of any kind) grow larger. So, the caps of some representatives can reach 20 cm in diameter, but their average width is 10-12 cm. The top is round, concave in the center (resembles a funnel) ivory-colored, the leg is short and thick, up to 3 cm in diameter, hollow
With age, the mushrooms at the edges of the cap appears fringe. The pulp is dense, snow-white, when broken, white juice is released, which oxidizes and turns yellow in air and has a bitter taste. 
Mushroom conditionally edible
Did you know? Mushrooms inhabit our planet for more than 400 million years and are its oldest inhabitants. At the same time, they retained all the diversity of species and their appearance. The ancient existence of fungi is due to their exceptional vitality: these organisms can survive in sulfuric acid, under conditions of radiation and high pressure, and even at an altitude of 30 km in the atmosphere!
It grows in pine, spruce, deciduous, birch and mixed forests. Distributed in areas such as: Transbaikalia, the Urals, Central Russia, Western Siberia, the northern part of Ukraine.
Features of the selection of mushrooms
It is necessary to choose mushrooms very carefully, and this concerns both the independent collection in the forest and the purchase of finished products. As a result of the use of poor-quality goods, the consequences can be very sad.
In the woods
In nature, these mushrooms most often settle on the north side of the slopes and hills, they like to hide in the shade under fallen leaves. Usually they grow by large families, therefore, having found one mushroom, carefully examine the territory - you will surely find many of his fellows nearby. It is better to go in search of wetlands early in the morning, armed with a stick or some long object for conveniently digging up leaves, since these mushrooms like to hide under foliage. 
The collection period lasts from the end of June to mid-October. The season and the success of the collection is greatly influenced by the weather. A prolonged drought leads to a shift in the collection, although it does not make sense to look for milk mushrooms after prolonged heavy rains. An ideal condition for the growth of large colonies of fungi is wet weather with periodic, moderate rainfall, at an air temperature of + 8-11 ° C.
When self-collecting moors follow these recommendations:
- collect only small mushrooms, they are still quite resilient and not spoiled by worms;
- In no case do not pull the mushroom out of the ground, do not grab its underground part. This will save the mycelium and significantly reduce the risk of picking up pathogenic microorganisms from the soil;
- for collecting, it is best to use baskets or other frame containers, but not plastic bags;
- collect forest gifts away from polluted places, roads, landfills;
- Never taste raw mushrooms.
Important! Fortunately, milk mushrooms do not have poisonous twin-mushrooms, the use of which can have serious consequences. However, if you doubt that in front of you milk mushrooms, you are confused by the color, smell or texture of the fungus, it is better to protect yourself from the risk and get around them.
At the time of buying
Learn how to dry and freeze mushrooms at home.When buying, you also need to be careful and adhere to some rules:
- Avoid buying mushrooms in natural markets;
- if you buy raw or dried mushrooms, ask the seller for help with an assessment of the quality of the product (remember that such a document is valid for a maximum of several days);
- choose only beautiful, elastic, small mushrooms;
- never buy home canning in natural markets;
- refuse to buy, if the mushrooms are broken, dented, without legs;
- Do not buy the product if it contains impurities of crushed mushrooms of another type.
If you buy finished products in a supermarket, carefully inspect the container - the bank should be intact with the lid tightly rolled up. Inspect the mushrooms, examine the label - the composition (without abstract components, such as "spices"), production date, conditions and shelf life should be clearly indicated. If the product makes you suspicious, ask the store to provide you with quality documentation.
Cooking Marinated Milk for the Winter: A Step-by-Step Recipe
In fact, all recipes for making marinade milk mushrooms are the same and may differ with some marinade ingredients. We are sure that every hostess will have a couple of secrets of how to cook the most delicious pickled mushrooms. Today we will offer another version of this dish and hope that you will like it!
We advise you to learn how to pickle chanterelles and winter mushrooms, as well as get acquainted with the main methods of pickling mushrooms.
Dishes and kitchen appliances
From the inventory will need:
- large capacity for washing mushrooms;
- 3 L pot;
- brush with a soft pile (you can take the old tooth);
- sharp knife;
- 0.5 l can with screw cap.
Important! Glass containers should be sterilized with steam before use for 15 seconds, and lids should be boiled for 5 minutes.
Ingredients Required
To prepare the dish, you will need the following components (based on a jar of 0.5 l):
- milk mushrooms - 500 g;
- Black pepper (peas) - 10-12;
- whole carnation - 2 pcs .;
- bay leaf (not crushed) - 1 pc .;
- seeds or dill - 1/2 tsp;
- garlic - 1 large clove;
- vegetable oil - 2 tbsp. l .;
- acetic acid 70% - 1 tsp;
- salt - 1/2 tbsp. l .;
- sugar - 1/2 tbsp. l
Recipe
We offer you a step-by-step recipe for the preparation of delicious marinated mushrooms. Preparation of forest gifts:
- Fill the mushrooms with water for 10-15 minutes to soak the ground.
- Using a brush, clean the product from contamination.
- Using a knife, scrape the top layer off the cap, legs, and remove the plates.
- Rinse the mushrooms again with water and cut the large specimens into pieces, leave the small mushrooms as they are.
Heat treatment:
- Put the mushrooms in a saucepan, fill with water and put on the fire.
- Boil the product for 15 minutes, constantly removing the foam.
- Then rinse the mushrooms, cover with cold water and boil for another 30 minutes.
- After this time, remove and rinse the mushrooms.
Cooking marinade:
- We put on the pot with a fire of 0.5 liters of water.
- Add in the right proportions of salt, sugar, pepper, cloves and dill, bay leaf.
- Bring to a boil and simmer on fire for 15 minutes.
- After a specified time, add vinegar.
- Cook for 1 more minute and remove.
- Add garlic to a sterile jar, place the mushrooms and pour marinade, at the end add vegetable oil.
Video: How to Marinate Milk Deliciously
Pickled Mushrooms Recipes
You can experiment with the composition of the marinade, adding to it various ingredients. Mushrooms cooked with cinnamon, as well as onions and tomatoes are spicy and unusual.
Cinnamon
From the ingredients you will need:
- 1 kg of mushrooms;
- 2 liters of water;
- 1 tbsp. l salts;
- 1.5 Art. l vinegar;
- 3 bay leaves;
- 0.5 tsp. citric acid;
- 5 pieces. allspice;
- half or third cinnamon sticks.
Cooking features:
- Brush off the mushrooms from the ground, rinse, chop up large milk mushrooms into pieces.
- Pour 1 liter of water into the pan, add mushrooms, add salt, cook for 15 minutes, constantly removing the foam.
- Drain the water from the finished mushrooms, do not rinse.
- Pour 1 liter of water into another pan, add cinnamon, pepper, bay leaf and milk mushrooms, cook for 20 minutes.
- Meanwhile, sterilize the jar and lid.
- At the bottom of the jar put cinnamon from the marinade, put mushrooms tightly, add citric acid and marinade.
- Cover the jar and sterilize in water for another 30 minutes.
- Screw caps.
Familiarize yourself with the methods of harvesting white mushrooms and oil for the winter.
With onions and tomatoes
This is not just canned mushroom, but a whole salad, which will be an excellent snack for the festive table. To create a blank, take the following components:
- 2 kg of mushrooms;
- 1 kg of tomatoes;
- 1 kg of onions;
- 3 liters of water;
- 1 tbsp. l salt with a hill;
- 100 ml of vegetable oil;
- 1 tbsp. l vinegar (70%).
Cooking technology:
- Peeled and chopped mushrooms should be boiled in the specified amount of water and salt, constantly removing the foam. You can determine the readiness by dropping mushrooms on the bottom of the pan.
- With the mushrooms remove the skin, pouring boiling water, chop into large pieces, cut the onion into half rings.
- Heat the frying pan, add butter, salt the mushrooms to taste and fry for 10 minutes, then add to the pan.
- Fry the onions and add to the mushrooms.
- Fry the tomatoes and add to the mushrooms.
- Pour vinegar into the saucepan with mushrooms, onions and tomatoes, simmer for 30 minutes, stirring constantly.
- After the specified time, decompose the billet in banks and cork.
Storage rules
Keep the dish in a cool place without access to sunlight. The temperature should not be lower than 0 ° С, but not higher than +10 ° С. After marinating, milk mushrooms are ready to eat after 30-40 days. It is possible to store mushroom preparations during the winter, it is advisable to use it before the onset of the new mushroom season, in order to stock up with fresh canned food.
What to bring mushrooms to the table
Milk mushrooms in marinade will perfectly complement both a simple dinner with a family and a festive table with exquisite dishes. They can be put as an independent snack, add to salads. These mushrooms go well with simple side dishes: cereals, potatoes, pasta. They can also be added to meat and fish dishes. 
If you serve milk mushrooms separately, add a little vegetable oil, a couple of drops of vinegar and a handful of chopped green onions - you will get a beautifully decorated, fragrant and mouth-watering dish.
About the benefits of wetlands
These forest gifts are valued not only for their excellent taste, they are also very beneficial for the body.
Did you know? The most expensive mushrooms are truffles. So, the most expensive representative weighing about 15 kg was sold for 330 thousand dollars.
Composition and nutritional value
The main value of this type of mushroom is a high content of protein, which is easily and quickly absorbed by our body. The level of proteins in breast milk is even higher than in red meat. Mushrooms are also rich in vitamins C, B2, B1, D. Milk mushrooms nourish the body well and give a feeling of fullness for a long time, although the caloric content of this product is only 16 kcal per 100 g.
The ratio of BJU in fresh mushrooms is as follows:
- proteins - 1.8 g;
- fat 0.5 g;
- carbohydrates - 0.8 g
What is the use?
Milk affect the body as follows:
- eliminate swelling due to mild diuretic action;
- soothe the nervous system, help with stress;
- promote the removal of kidney stones;
- have antibacterial effect;
- with external use (in the form of tincture), you can reduce the manifestations of skin diseases: warts, acne and inflammations.
Is there any harm from the wetlands?
It is necessary to refuse the use of gruzdy in such cases:
- any diseases of the digestive system, especially in the acute stage;
- the period of pregnancy and HB;
- elderly age;
- children's age up to 16 years.
Important! Fresh mushrooms should be cooked on the day of collection, as they are products with a very short shelf life.
With the observance of the technology of cooking, milk mushrooms can become a favorite family delicacy, and the process of collecting mushrooms will be an exciting experience for the whole family. We hope that the above recipes will occupy a worthy place in your collection.
Cooking recommendations from netizens
I would be glad if my recipe is useful to you ...
