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Pickled Milk Mushrooms in Jars

The best way to put up your autumn foraging haul! Pickled milk mushrooms (gruzdi) in jars are one of the most delicious homemade preserves. Put up this way, these wonderful wild mushrooms can be enjoyed all year round. They make an especially tasty appetizer tossed with fresh onion and fragrant sunflower oil.

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Pickled piles in banks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 1 g
Fats 0 % 0 g
Carbohydrates 75 % 3 g
16 kcal
GI: 50 / 0 / 50
  • Sort through the milk mushrooms and pick out any forest debris—twigs, leaves, and other inedible bits. With a sharp knife, trim away any damaged spots and cut the stems off close to the caps. Put the mushrooms in a large basin, cover them with clean cool water, then drain it. Cover them with fresh water again and rinse, washing the mushrooms until the water runs clean and clear. Drain them in a large sieve or colander and let all the water run off. Cut the mushrooms in half or into thirds so they're easier to fit into the jars. Put the mushrooms in a pot, cover with water, and salt to taste. Boil the mushrooms in the salted water for 15 to 20 minutes. Then drain and rinse them in a colander. In a separate pot, make the pickling brine: add water, salt, sugar, and all the spices. Since milk mushrooms have a pronounced mushroom flavor and a strong woodsy aroma of their own, you only need bay leaf and black peppercorns for spice. Bring the brine to a boil so the seasonings dissolve fully. Then add the mushrooms to the pot and simmer them in the brine for about 15 minutes. While the mushrooms cook, get your jars ready for canning. Wash them in hot water with a little baking soda, then sterilize them over steam, in the oven, or in the microwave. Boil the lids separately for 5 minutes. It's worth being careful and thorough here—when pickling and canning mushrooms, you need to follow good cleanliness practices closely.
  • Peel the onion and garlic as well. Cut the onion into small pieces or half-moons, and slice the garlic cloves into thin shavings.
  • Layer the mushrooms into the prepared jars, mixing in the onion and garlic, and pour in the hot brine. Add 9% table vinegar to each jar separately, figuring about 15 ml of vinegar per small 1-pint (0.5-liter) jar. With the amounts given in the recipe, you'll get 5 pint jars of pickled mushrooms. Seal the jars with the boiled lids, turn them upside down, and wrap them in a blanket until completely cooled. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Pickled milk mushrooms - 26  kcal/100g
  • Fresh milk mushrooms - 16  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Table vinegar - 11  kcal/100g

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