Cold and hot salting of mushrooms with vinegar for the winter

Methods for home canning of berries, fruits, vegetables and mushrooms allow you to keep these vitamin pantries throughout the year. Properly cooked milk mushrooms with vinegar do not harm the health of the digestive tract and at the same time are perfectly preserved for a long time. Salting milk mushrooms with vinegar as an additional preservative is absolutely safe at home. We offer you to learn about how mushrooms are salted for the winter with vinegar, what recipes you can choose for this and what subtleties to pay close attention to. Hot salting of mushrooms with vinegar is often used, since it is this method that guarantees the absence of mold and bacteria during subsequent storage. But the cold way of preserving these magnificent mushrooms has the right to exist. All this can be found on this page.

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How to pickle milk mushrooms with vinegar

Salting milk mushrooms in a cold way with vinegar is carried out in wooden tubs or in glass jars. You can also salt them in enamelware with intact enamel. Tin, galvanized and earthenware are corroded by brine and form harmful substances that can poison mushrooms, so they cannot be used for salting. The container prepared for pickling mushrooms must be clean and free of foreign odors. The tubs must be soaked before salting so that they do not let water through.

For salting tubs are suitable only from hardwood trees – birch, oak, linden, alder, aspen.

[“wp-content/plugins/include-me/goog-left.php”]Before salting mushrooms with vinegar, new oak tubs should be soaked for 12-15 days, changing the water every 2-3 days to remove tannins from the wood substances, otherwise they will cause blackening of mushrooms and brine. There are three ways to pickle mushrooms: cold, dry and hot. Rural residents often use cold and dry methods, while urban residents use hot methods. Cold salting of mushrooms is fermentation, because the preservative in it is not salt, but lactic acid formed during the fermentation process. Cold-salted mushrooms reach readiness no earlier than one and a half to two months, but they are tastier and better stored than hot-salted mushrooms. Hot-salted mushrooms are ready to eat in a few days, but they are soft and do not withstand long-term storage. In cities where there are no conditions for cold salting, this method is preferable.

Recipe for hot-salted mushrooms with vinegar

The recipe for salting milk mushrooms in a hot way with vinegar includes several stages of preparation.

According to the recipe for hot-salted mushrooms with vinegar, it is taken for 1 kg of fresh mushrooms:

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• 1 teaspoon of granulated sugar
• 5 peas allspice
• 2 pcs. cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0,5 g citric acid to preserve the natural color of the mushrooms.

How to salt milk mushrooms with vinegar

Before salting milk mushrooms with vinegar, boil the mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown back on a sieve, cooled, laid out in jars and poured with a cold marinade prepared in advance. Banks are closed with lids and stored in a cold place.

To prepare the marinade, for 1 kg of fresh mushrooms you need to take:

• 0,4 liters of water
• 1 teaspoon salt
• 6 peas allspice
• 3 pcs. bay leaf
• Carnations
• Cinnamon
• a little star anise
• citric acid.

1. The mixture should be boiled in an enamel pan for 20-30 minutes over low heat.
2. When the marinade cools down a bit, add 8% vinegar there – about 70 g per 1 kg of fresh mushrooms.
3. Pickled milk mushrooms are stored at a temperature of about 8 ° C.
4. They can be used as food 25-30 days after pickling.
5. If mold appears in the jars, the milk mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.

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Salted mushrooms with vinegar and spices

• 1 kg weight

To prepare salted milk mushrooms with vinegar and spices, you need to take for pouring:

• 400 ml of water
• 1 h. Spoon of salt
• 6 peas black pepper
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

To prepare the filling, pour water into an enameled bowl, put salt and spices. Boil the mixture for 20-30 minutes over low heat, then cool slightly and add vinegar. Boil the milk mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, throw them in a colander. Then put in jars and pour hot marinade (for 1 kg of milk mushrooms 250–300 ml of marinade filling). Cover with prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Salting milk mushrooms with vinegar

To salt mushrooms with vinegar according to this recipe, you will need to take:

• 1 kg weight
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas allspice
• 1 bay leaf
• clove
• 2 g citric acid

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the milk mushrooms there. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, citric acid. Finish cooking as soon as the milk mushrooms sink to the bottom, and the marinade brightens. Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

Marinating fresh mushrooms with vinegar

 For 10 kg of fresh mushrooms:

• water – 1,5 l
• salt – 400 g
• citric or tartaric acid – 3 g
• food vinegar essence – 100 ml
• Bay leaf
• Cinnamon
• Carnation
• allspice
• nutmeg and other spices.

To pickle milk mushrooms, you need to sort out, sort by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars – 30 minutes, liter – 40 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

Mushrooms salted with vinegar

For 10 kg mushrooms:

• 1 liters of water
• 1 st. a spoonful of 80% vinegar essence or 200 ml of 9% vinegar (in this case, you need to take 200 ml less water)
• 2 st. spoons of sugar
• 4 tsp salt
• 3 bay leaves
• 6 peas allspice
• 3 button Gvozdik
• 3 pieces of cinnamon.

Milk mushrooms sterilized in sweet and sour filling

Topping (per 1 kg of dough):

• water – 350 ml
• 8% vinegar – 150 ml
• salt – 2 tbsp. spoons
• sugar – 30 g (1,5 tablespoons)

 Spices and additives (for a liter jar):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3 – 4 black peppercorns
• onion
• horseradish
• carrots to taste.

Milk mushrooms are sterilized no later than 24 hours after collection.

Mushrooms that should be cleaned while still in the forest are washed at home several times in cold water. Small mushrooms are left whole, only the legs are cut, and large ones are cut into 2 or 4 parts. Cooked mushrooms are boiled for 5–7 minutes in boiling salted and acidified water (1 g of salt and 20 teaspoon of citric acid or 1% vinegar per 8 liter of water to make the mushrooms turn white), then they are immersed in cold water, cooled and after drying, they are laid out in clean jars. Mushrooms are shifted with spices and additives and poured with hot filling (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the vinegar is not boiled so that the vinegar does not evaporate) so that all the mushrooms are completely flooded. Banks are immediately closed, placed in a sterilization tank with hot water and sterilized. Sterilization is carried out at a temperature of 95 °C: jars of 0,7-1 l – 40 minutes, jars of 0,5 l – 30 minutes. After sterilization, the jars are immediately cooled. Arrange the boiled chilled milk mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour the mushrooms with chilled marinade, pour a layer (about 0,8–1,0 cm) of vegetable oil over the marinade, close the jars with parchment paper, tie and put in the refrigerator for storage.