Hot salted white milk mushrooms: 12 salting recipes at home

Salting is a traditional way of harvesting mushrooms for the winter. With it, you can save the fruiting bodies for a long period of time and then use them for cooking various dishes. Recipes for salting white mushrooms in a hot way allow you to prepare mushrooms with a minimum amount of ingredients. The main thing is to remember the special treatment before cooking, which allows you to remove lactic acid and prevent a bitter aftertaste.

How to salt white milk mushrooms in a hot way

The hot salting method involves preliminary heat treatment of mushrooms. This is the main difference from the cold method, in which white milk mushrooms are not boiled in advance. Hot salting has a number of advantages.

These include:

• the absence of an unpleasant odor in mushrooms;
• elimination of the risk of getting into the harvesting of infections;
• elimination of bitter taste;
• white milk mushrooms are kept whole and acquire a crunch.

For salting, it is important to choose fresh fruiting bodies. Collected or acquired mushrooms must be sorted out, removing rotting or damaged specimens. The presence of wrinkles on the caps and the absence of a sticky substance indicate that the breast is old.

For salting, only milk mushroom caps are used.

Selected specimens are washed under running water. You can use a sponge or a small soft brush to clean off dirt. Large specimens are cut into 2-3 parts.

How to prepare and salt white milk mushrooms in a hot way is shown in the video:

For salting, glass jars and pans with varying degrees of capacity are used. Only enameled or glass containers should be used. Plastic containers or aluminum pots and buckets for salting are not used.

The classic recipe for hot pickling of white mushrooms

The cooking method is very simple and great for any number of mushrooms. Whole white milk mushrooms of small size, salted in this way, look most appetizing.

Necessary components for 1 kg of the main product:

• salt – 2 Art. l .;
• currant leaves, cherries – 3-4 pieces each;
• black pepper – 3-4 peas;
• chopped dill – 5 g;
• 3 bay leaf.

You will also need a certain amount of water. For 1 kg of white mushrooms, it is recommended to take not 0,5 liters of liquid.

Method of preparation:

1. Pour the required amount of water into the pan, put on fire.
2. When the liquid boils, it is salted, spices are added.
3. Drop mushrooms into boiling water.
4. Cook for 8-10 minutes until they sink to the bottom.
5. Place the leaves on the bottom of the salting container and add the mushrooms to them.
6. They are poured with hot brine and allowed to cool.

Salted white milk mushrooms can be tasted only after 40 days

After these processes, you can transfer the container with white milk mushrooms to a place of permanent storage. The blank must stand for at least 40 days.

How to salt white milk mushrooms hot in jars

Salting mushrooms in jars is very convenient, as these containers take up less space. In addition, mushrooms absorb brine better in them, due to which their taste is more saturated.

For 1 kg of white mushrooms you will need:

• salt – 2-3 tbsp. l .;
• black pepper – 3 peas;
• Garlic – 2 cloves;
• 2 bay leaf.

The subsequent stages of preparation practically do not differ from the previous recipe:

1. Boil water, add salt and pepper to it.
2. Place mushrooms in boiling brine for 8-10 minutes.
3. Remove the container from the stove, remove the mushrooms with a slotted spoon.
4. Put the garlic and bay leaf on the bottom of the jar.
5. Fill it with mushrooms, leaving 2-3 cm from the neck.
6. Fill the remaining space with hot brine.

Hot-salted white milk mushrooms can be stored for a long time

One of the advantages of such a recipe for hot pickling of white mushrooms is that the jar can be immediately closed with a lid, that is, canned. The cooled workpiece can be transferred to a permanent storage location, where it can lie for a long period of time.

How to pickle white milk mushrooms in a hot way in a saucepan

This method allows you to reduce the time spent on preparing the workpiece for the winter. Mushrooms can be salted in the same container in which they were previously cooked.

Ingredients for 1 kg of mushrooms:

• water – 0,5 l;
• salt – 3 Art. l .;
• bay leaf – 3 pieces;
• Garlic – 3 cloves;
• black pepper – 3-4 peas;
• dill umbrellas – 2-3 pieces.

White milk mushrooms should be boiled for 10 minutes in water with the addition of salt, pepper and bay leaf. It is important that the water does not completely cover them. In the future, the container must be removed from the stove, if necessary, remove the foam formed on the surface. When the brine cools down a bit, oppression is set on the mushrooms.

The hot salting method helps to remove the bitterness that is characteristic of white milk mushrooms.

Hot salting of white mushrooms with oil

This is another variant of hot salted white mushrooms in jars. Thanks to the addition of oil, fruiting bodies retain their taste better, as they absorb dissolved salt less.

Required:

• white mushrooms – 1 kg;
• water – 400 ml;
• vegetable oil – 100 ml;
• Garlic – 3 cloves;
• salt – 4 Art. l .;
• allspice – 5 peas.

Before salting white milk mushrooms in a hot way for the winter, it is recommended to soak them. They are placed in water with the addition of citric acid for 2-3 days. The fluid should be periodically drained and replaced with a new one.

Vegetable oil helps preserve the taste of mushrooms

Stages of salting:

1. Boil white milk mushrooms in water for a quarter of an hour.
2. Pour water into a separate container, add salt and pepper.
3. Boil the broth and then place the milk mushrooms there.
4. Boil the mixture for 10 minutes.
5. Place garlic, mushrooms in a jar and pour brine, leaving 3-4 cm from the neck.
6. The rest of the space is filled with sunflower oil.

The jar with the workpiece is left at room conditions until it cools completely. Then it is transferred to a cold place. Such salting of wet milk mushrooms in a hot way lasts at least 7 days.

A quick recipe for salting white mushrooms in a hot way

This is one of the simplest options, which provides for a minimum number of ingredients.

These include:

• boiled white milk mushrooms – 1 kg;
• salt – 1 Art. l .;
• vinegar – 1 tbsp. l.

For salting porcini mushrooms in a hot way, a minimum amount of products is required

Cooking process:

1. Fruit bodies are boiled in water, then removed, placed in a colander.
2. The water they were in is salted and vinegar is added.
3. Then the white milk mushrooms are returned and boiled for another 20 minutes.
4. Transfer the contents to the top of the jar and close with a nylon lid.

How to pickle white milk mushrooms in a hot way without soaking

The presented variety of fruiting bodies belongs to the category of edible. Therefore, it is not necessary to soak them – there are no toxic substances in the composition. This procedure is carried out to remove bitterness and prevent the ingress of small insects or soil residues.

For 1 kg of the main product, the following ingredients are needed:

• salt – 2 Art. l .;
• pepper – 4-5 peas;
• ginger or horseradish root – 40 g;
• bay leaf – 2 pieces.

White milk mushrooms are pre-boiled in salted water. Separately, you need to make a brine.

Salted mushrooms should be stored in a dark, cool place.

Step-by-step cooking:

1. Boil 400 ml of water.
2. Salt.
3. Add pepper, horseradish root or ginger, bay leaf.
4. Keep on fire until the salt is completely dissolved.

Boiled fruit bodies fill the jar. From above they are poured with brine and closed with an iron lid. Preservation is placed in a dark place for storage immediately after cooling.

How to salt white milk mushrooms in a hot way under an iron lid

In general, any recipe for salting white milk mushrooms in a hot way for the winter provides the possibility of further seaming. This is one of the main differences from the cold method, in which the workpiece cannot be preserved without heat treatment.

For 1 kg of the main product you need:

• salt – 3 Art. l .;
• water – 400 ml;
• 4 cloves of garlic;
• black pepper – 5 peas;
• vegetable oil – 50 ml;
• 2 umbrellas of dill.

The cooking procedure is quite simple and similar to previous recipes. The only difference is that the jar must be preserved while its contents are hot.

Soak the mushrooms well before pickling.

Stages of preparation:

1. Heat water, add salt and pepper.
2. When the liquid boils, place the garlic inside and lower the mushrooms.
3. Cook for 10 minutes.
4. Remove the porcini mushrooms from the liquid and place in a glass container.
5. Pour in brine and top with vegetable oil.
6. Roll up with an iron lid and leave to cool at room temperature.

How to salt wet milk mushrooms in a hot way so that they are white and crispy

So that the fruiting bodies retain their elasticity and crunch, they are advised to soak. Two days in salted water is enough. The fluid is changed every 8-10 hours. After that, the selected specimens are washed with water.

To pickle 1 kg of white mushrooms, you will need:

• water – 2 l;
• salt – 6 Art. l .;
• black pepper – 5 peas;
• Garlic – 2 cloves;
• dill – 1 umbrella.

This option for hot pickling of white mushrooms at home involves the use of an enameled container. It is not recommended to salt fruiting bodies in a glass container in this way.

Pre-soaking the mushrooms eliminates bitterness and makes the mushrooms firm and crispy.

Step-by-step cooking:

• Heat 1 liter of water and add 3 tablespoons of salt.
• Boil the liquid, place white milk mushrooms inside, cook for 5 minutes.
• Throw fruit bodies in a colander and cool.
• Boil the second half of the water, salt, cool to room temperature.
• At the bottom of the pan, place white milk mushrooms, dill, pour everything with brine to cover the fruiting bodies.
• After 12 hours, check the amount of liquid, top up with brine if necessary.

Thus, we salt white milk mushrooms in a hot way for the winter for 2-3 months. The result is crispy and very appetizing mushrooms.

Hot salted white mushrooms with garlic and dill seeds

Dill seeds are more often used in cold salting. However, the hot method also does not exclude the possibility of using such a component to add flavor and improve taste.

Ingredients per 1 kg of fruiting bodies:

• salt – 50 g;
• dill seeds – 1 tbsp. l.;
• black and allspice – 3 peas each;
• bay leaf – 3 pieces.

Dill makes the preparation fragrant and tasty

Step-by-step cooking:

1. Boil mushrooms in water with spices, salt, bay leaf for 10 minutes.
2. Place the dill seeds in the liquid and stir the mixture.
3. Remove the fruiting bodies with a slotted spoon and transfer to a jar.
4. Pour in brine with seeds and close with a capron lid.

White milk mushrooms should be immersed in liquid. Therefore, the container must be filled to the brim. Periodically check the workpiece for the presence of mold. If it appears, this indicates that there is little salt in the brine or the storage temperature is too high.

Hot pickling of white mushrooms with currant leaves

Currant leaves are one of the traditional components for salting for the winter. With their help, the formation of mold does not occur. In addition, the sheets absorb excess salt.

For 1 kg of white mushrooms you need:

• salt – 2 tablespoons;
• citric acid – 2 g;
• water – 500 ml;
• 4-5 currant leaves;
• black pepper – 5 peas;
• dill umbrella – 2-3 pieces.

Blanks with white milk mushrooms in a hot way can be eaten after 6 weeks

Cooking process:

1. Fruit bodies are boiled in water with the addition of salt, citric acid and pepper.
2. Several sheets are laid out at the bottom of the enameled container, mushrooms are placed on top.
3. Dill umbrellas are left on the surface, covered with currants and poured with brine.
4. A plate with a weighting agent is placed on top.

The term for salting white milk mushrooms in a hot way is 6 weeks.

Hot salting of white milk mushrooms with horseradish root

Horseradish root is an excellent addition for harvesting and preserving for the winter. Firstly, it gives an original spicy flavor to fruiting bodies. Secondly, it contains a lot of valuable substances that make the product useful.

For 1 kg of mushrooms you will need the following ingredients:

• salt – 30 g;
• water – 0,5 l;
• 1 small horseradish root;
• horseradish sheets – 2-3 pieces;
• black pepper – 5 peas.

Hot salting of white mushrooms with proper preparation can be eaten after 10 days

Method of preparation:

1. Boil fruiting bodies in water for 10-12 minutes.
2. Remove the white milk mushrooms from the liquid, leave to cool in a wide bowl or in a colander.
3. Boil the brine, add the grated horseradish root.
4. Fill the jar with milk mushrooms, cover with leaves and pour over with brine.

This option provides a quick way to salt fruiting bodies. With proper storage, they can be consumed after 10 days.

Hot salting of white mushrooms with horseradish leaves, cherries and cabbage

With the help of leaves, you can improve the taste of the brine and ensure long-term storage of the workpiece. Pre-plants need to be washed or doused with boiling water.

For the ambassador you will need:

• white milk mushrooms – 1 kg;
• water – 1 l;
• salt – 2 tablespoons with a slide;
• black pepper – 6-8 peas;
• 3-4 leaves of cherries, cabbage, horseradish.

With the help of leaves, you can improve the taste of the brine and extend the shelf life of the workpiece.

Stages of preparation:

1. Boil water, add salt, pepper.
2. Dip the mushrooms in.
3. Cook for 15 minutes.
4. Place cherry and horseradish leaves on the bottom of the container.
5. Put mushrooms inside.
6. Cover them with sheets, fill with brine.

Something heavy must be placed on top so that milk mushrooms and cabbage release juice. You can salt in a saucepan or after 6-7 days transfer the contents to jars, pour brine and add a little vegetable oil.

Storage Rules

Salted white milk mushrooms are stored on average 8-10 months. However, such a period is ensured only if suitable conditions are maintained. It is necessary to store salting at a temperature of 6-8 degrees. For these purposes, a refrigerator or cellar is best suited. In pantries and other rooms where the temperature is higher, the workpiece will be stored for 4-6 months. Canned salted milk mushrooms differ in the longest period, which is up to two years.

Conclusion

Recipes for salting white milk mushrooms in a hot way are ideal for preparing blanks for the winter. With their help, you can easily ensure the long-term preservation of fruiting bodies. Salted mushrooms can be used as an independent snack or as a separate ingredient in other dishes. In order for the salting to turn out right, you need to know not only the secrets of cooking, but also correctly choose the ingredients.