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Traditionally, hot salting of milk mushrooms is popular due to the fact that this is a relatively quick option for preparing preservation. Hot salted mushrooms do not require special attention to the fermentation process and can be harvested in large quantities during the season. You can cook hot salted milk mushrooms in jars and wooden barrels (tubs). It all depends on personal preferences and available storage options. If there is a cellar, then the ambassador of mushrooms in a hot way for the winter, followed by packaging in tubs, will preserve all the nutritional properties of mushrooms for a long time. For storage at home, you need to choose a recipe for hot salting of milk mushrooms with the possibility of their subsequent storage in the refrigerator. Under room conditions, this preservation is not stored for a long time. Choose on the page the appropriate step-by-step recipe for hot salting of milk mushrooms and cook this wonderful preservation in your kitchen.
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Recipe for salting milk mushrooms in a hot way
This recipe for salting milk mushrooms in a hot way allows you to preserve the nutritious and valuable properties of mushrooms. Fresh mushrooms are not subject to long-term storage due to the large percentage of water they contain. A few days after harvest, mushrooms wither, lose their freshness and juiciness, and become unfit for consumption.
Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processing into stable food products, i.e. canned, only a few hours after harvest. The proposed recipe for pickling mushrooms in a hot way is a traditional old method of preserving mushrooms. The simplest harvesting method is based on the preservative effect of table salt at a certain concentration. The only pity is that under the influence of salt, the nutritional value of mushrooms decreases and, to a greater extent than with other harvesting methods, their taste worsens.
Hot pickling of mushrooms
Hot salting of milk mushrooms is used when harvesting them in large volumes. In cleaned of litter, soaked (in the presence of bitter milky juice), washed mushrooms, the legs are usually cut off (they are salted separately). Large hats, if they are salted together with small ones, are cut into 2-3 parts. Then water is poured into enameled dishes (0,5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, the mushrooms are lowered into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are put. For 1 kg of prepared mushrooms spend:
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- 2 tablespoons of salt
- 2–3 bay leaves
- 2-3 blackcurrant leaves
- 4-5 cherry leaves
- 3 pea black pepper
- 3 button Gvozdik
- 5 g dill.
Milk mushrooms and podgrudki boil for 5-10 minutes. The mushrooms are ready when they begin to sink to the bottom and the brine becomes clear. The boiled mushrooms are carefully transferred to a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. Brine should be no more than 1/5 of the mass of mushrooms. Milk mushrooms are ready for use in 40–45 days. The hot method is also used in a slightly modified form. Mushrooms are boiled in salted water without spices, put on a sieve, cooled, doused with cold water, and allowed to dry. Then they are salted in the same way as in the cold method, laying mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt in layers in a container. It is especially desirable to boil russula, greenfinches, volnushki and other mushrooms with very brittle pulp, which after cooking becomes elastic, not fragile, before salting.
Quick salting of mushrooms in a hot way
Ingredients:
- 1 l boiled milk mushrooms
- 1 Art. l. salt
- 1 st. l. 9% vinegar.
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Ambassador of black mushrooms in a hot way
The ingredients for salting black mushrooms in a hot way are the following products:
- 1 kg boiled mushrooms
- 50 g of salt
- spices to taste.
Soak the mushrooms cleaned from the ground, leaves and needles for a day in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse in boiling water and boil for 5 minutes. Drain in a colander and refrigerate. Place in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms as well. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in brine. If there is no dive, increase the load.
Hot ambassador of milk mushrooms with brine
Ingredients:
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- 10 kg of mushrooms
- 400–500 g salt (2–2,5 cups)
- garlic
- parsley
- horseradish
- dill or celery stalks.
For hot salting of milk mushrooms with brine, you need to blanch the peeled and washed mushrooms: place on a sieve, pour plenty of boiling water over it, keep it for a couple or dip it in boiling water for a short time so that the mushrooms become elastic, not brittle. Then quickly cool, pour cold water or keep in a draft. Salt in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are salted and suitable for consumption.
In this way, it is good to salt russula, ringed caps, rows.
Another way
Soak the mushrooms for a day in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Then wash the mushrooms and boil for 5 minutes. After cooking, let the mushrooms cool and put them in a bowl, sprinkling with salt at the rate of 45–50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms.
Hot ambassador of dry milk mushrooms
For hot salting of dry mushrooms, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water). Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them in a colander to separate the liquid, put them in jars and pour the marinade prepared in advance (for 1 kg of mushrooms, 250–300 g of marinade filling). To prepare the marinade, pour into an enamel bowl:
- 400 ml of water
Put:
- 1 h. lodge and year
- 6 peppercorns
- 3 pieces of bay leaf
- cinnamon
- Clove
- star anise
- 3 g citric acid
Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place. With this method of preparation, less spicy mushrooms are obtained, but they are stored for a shorter period.
Hot salting of milk mushrooms for the winter in banks
Ingredients:
- 10 kg boiled mushrooms
- 450–600 g of salt
- garlic
- onion
- horseradish
- tarragon or dill stalks).
Hot salting of mushrooms for the winter in jars is carried out as follows: clean and washed mushrooms are boiled in lightly salted water. Cool in cold water. On the sieve let the water drain. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and more mushrooms should be added with the appropriate amount of salt.
The amount of salt depends on the place of storage: in a damp and warm room there is more salt, in a well-ventilated room – less.
Seasonings are placed at the bottom of the dishes or mixed with mushrooms. After a week they become usable.
The brine during the entire storage period should completely cover the mushrooms in order to avoid mold. If there is little brine and it does not cover the mushrooms, chilled salted boiled water should be added (1 g, i.e. 50 tablespoons of salt, are taken per 2 liter of water). During storage, fungi should be checked from time to time and mold should be removed. The lid, stone-oppression and fabric are washed from mold in soda water and boiled, the inner edge of the dish is wiped with a napkin moistened with a solution of salt or vinegar.
Salted blanched mushrooms
Ingredients:
- 10 kg raw mushrooms
- 400–500 g salt (2–2,5 cups)
- garlic
- parsley
- horseradish
- dill or celery stalks).
Peeled and washed mushrooms are blanched: placed on a sieve, poured with plenty of boiling water, steamed or dipped in boiling water for a short time to make the mushrooms elastic. Then they are quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, blanched mushrooms are ready to eat.
Salting of soaked and boiled mushrooms
Many milk mushrooms have a bitter, pungent or unpleasant taste and smell. These shortcomings are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well. Mushrooms are put in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then with a wooden circle, on top – a load. Dishes with soaked mushrooms are put in the cold, it is better to have a refrigerator so that they do not sour. Depending on the variety of mushrooms, the soaking time is from 1 to 3 days. Water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Milk mushrooms with a persistent unpleasant taste and smell must be boiled. Milk mushrooms and mushrooms are dipped in boiling water and boiled for 5 to 30 minutes. Water after each cooking or scalding must be poured out. After cooking the mushrooms, the pan should be wiped well with dry salt, washed thoroughly and wiped dry.
Hot way of pickling milk mushrooms
Ingredients:
- 1 kg of mushrooms
- 1–2 bay leaves
- 2-3 blackcurrant leaves
- 20 g dill greens
- 10 g parsley
- 1-2 garlic cloves
- black peppercorns to taste
- 30 g salt.
For brine:
- 3 liters of water
- 150 g of salt
Wash mushrooms in several waters and clean from debris. Black milk mushrooms should be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare a brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes transparent, and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkling with salt and shifting with currant leaves, bay leaves, dill and parsley, garlic and adding black peppercorns. Close the jar with a nylon lid and put it in a cold place. After 30-35 days, the mushrooms will be ready to eat.
Watch how to cook hot salted milk mushrooms in the video, which shows the whole process step by step.
