How to salt dry milk mushrooms (white mushrooms) in a hot way: simple recipes for the winter with photos, videos

Forest mushrooms are the most preferred and favorite delicacy in winter. You can save them by canning, freezing, drying or salting. It is better to salt dry milk mushrooms in a hot way. This is a reliable and efficient storage method.

How to pickle dry milk mushrooms in a hot way

Mushrooms should be sorted before use. If there are small dots on the stalk, these are worms. It is important to carefully examine the hat. Discard wormy fruiting bodies. Rotten, old and poisonous to remove. Separate immediately the mushrooms, which can be fried fresh.

How to prepare mushrooms for salting:

1. Clean up debris. Remove twigs, moss and leaves.

   

2. Blow the hat from the inside, so the debris will be quickly removed.
3. With a sharp knife, cut out dark and softened places, as well as parts damaged by birds.
4. Remove the stem. Remove the root of the leg or cut it off completely.
5. Rinse mushrooms under the tap or in turn in a bucket. Do not leave for a long time, rinse quickly and put away. Otherwise, they will be tasteless and watery. It is convenient to clean the dirt between the plates with a soft toothbrush.
6. Simultaneously with washing, sort the small ones from the large ones. Cut large hats into several parts, so more mushrooms will fit in a jar and it will be convenient to get them.

White milk mushrooms are placed in water for a day, black – up to 3 days, other species – up to 1,5 (days).

For salting dry mushrooms in a hot way for the winter, boiling is more often used.

Tips:

1. Do not throw away the stalk, but put it in a separate bowl. It can be used to make seasonings.
2. Heat treatment of mushrooms is not carried out. It is necessary for fruits that have a bitter taste. In addition, heat treatment reduces the nutritional value of the product.
3. If it is not possible to pickle during the first day, you do not need to wash or cut. Transfer to an open dish or wide basket. Store in a cool place until ready.
4. Overripe and very old mushrooms acquire a musty smell. Not suitable for sunbathing.
5. Salting is best done in a clean, dry container. Ideal in an oak barrel.

Hot salting of dry mushrooms according to the classic recipe

For cooking, prepare the following components:

• 12 peppercorns;
• 3 g of lemon;
• a pinch of cinnamon;
• 800 ml of water;
• 6 pcs. lavrushka;
• cloves to taste;
• star anise – 3 pcs.;
• 14 g salt.

Add all ingredients to boiling water. Boil for half an hour on low heat. Then cool and add ⅓ tbsp. 9% vinegar. For a kilogram of boiled dry mushrooms, 300 ml of brine is enough.

The shelf life is reduced when salting according to the classic recipe

Fruiting bodies are not sharp.

Hot salting of dry mushrooms in jars

You will need 5 kg of mushrooms, 250 g of salt, a few cloves of garlic, onions, horseradish, tarragon.

How to salt dry milk mushrooms hot in jars:

1. Boil the fruits, pour into a colander, leave to drain.
2. Divide spices into jars. Prepare salt water – for 1 liter 70 g of salt.
3. Fill with brine.
4. Put sticks inside the jars that are in close contact with the walls, so the mushrooms will not rise.

The amount of salt may vary, depending on where the blanks will be stored.

A week later, the delicacy is ready to eat.

How to salt dry milk mushrooms in a hot way with currant leaves

Currant leaves provide amazing taste. For salting, you will need 2,5 kg of fruiting bodies, 125 g of salt, 10 g of allspice, 5 pcs. laurel leaves, 1 medium head of garlic and 4 currant leaves.

Throw the soaked fruit bodies into boiling water. Put currant leaves and peppercorns. After 13 minutes, pour into a sieve, which is placed in a saucepan. The brine will come in handy. Transfer the mushrooms to another container, add the rest of the spices. Pour in the remaining brine.

Insist during the day. Then you can put it in the refrigerator

Hot salting dry mushrooms with garlic

This method is characterized by relative speed of preparation. For 2 kg of fruiting bodies you will need:

• 40 g of garlic;
• a mixture of peppers – 10 g;
• lavrushka leaves – 5 pcs.;
• 40 g salt.

Recipe:

1. Boil fruit bodies for a quarter of an hour, cool them in the same water.
2. Peel the garlic, you can take 2 times more if you want a spicy dish.
3. Put all the spices on the bottom.
4. Scald with a small amount of boiling water.
5. Then fill the container with fruiting bodies, sprinkle with salt, so shift all the ingredients.
6. Cover with a dish and set the weight.

Serve with butter and onions

Video – salting dry mushrooms in a hot way with garlic:

How to salt dry milk mushrooms in a hot way without soaking

You can start immediately after cleansing. If salting is carried out without soaking, it is necessary to cook longer and pour out the water, do not reuse it. Add more salt to bring out the bitterness.

Salting recipe:

1. Rinse each hat under running water.
2. Boil.
3. Remove from the pan with a slotted spoon and cool. Pour out the water.
4. Arrange dill inflorescences, garlic, salt, cabbage leaves on the bottom of the container.
5. Lay hats down. Can be filled with salted brine. Cover with cabbage leaves.

Leave in a place with a temperature below 10 ° C for 2-5 days. Then you can decompose into banks.

This salting recipe is the most unsafe

Hot salting of dry mushrooms in jars under iron lids

For the preparation of preservation for the winter, iron lids are more often used, with them the container is tightly closed.

Ingredients:

• 4 kg hat;
• 4 liters of liquid;
• 12 pcs. allspice;
• 3,5 Art. l salts;
• 8 bay leaves;
• 12 carnation inflorescences;
• 480 ml of 9% vinegar.

Boil mushrooms in salted water. Rinse in a colander. Pour 2 liters of water into another pan, add salt and other spices. Boil ¼ hour. Add vinegar after 10 minutes. Arrange the hats in jars, pour the prepared brine, roll up under iron lids.

Sterilize jars and lids

How to pickle dry milk mushrooms in a hot way with horseradish

Horseradish adds extra crunchiness. For salting you will need:

• 5 kg of fresh fruits;
• 250 g salt;
• 10 dill inflorescences with seeds;
• 10 g peppercorns;
• 15 horseradish leaves.

You can supplement the recipe with cherry leaves. So dry milk mushrooms will turn out even more fragrant

Stages of preparation:

1. Rinse all seasonings.
2. Boil in water with salt.
3. Prepare brine. Boil water, add salt, black peppercorns.
4. Put 5 leaves of horseradish, 2 dill inflorescences on the bottom of the container. Then mushrooms. Alternate until all ingredients are used up. The last layer is horseradish leaves.
5. Pour in boiling liquid. Cover with cotton cloth and put the press.

After 2 days, dry milk mushrooms will settle. You can add fresh ones that have been soaked beforehand. After 40 days you can try.

How to salt white pickles hot with dill seeds

For hot pickling, you will need the following ingredients:

• 8 peas of black pepper;
• 5 peas of Jamaican pepper;
• lavrushka – 5 pcs.;
• dill inflorescences with seeds – more;
• several carnations;
• vinegar;

This is a recipe for quick salting in a hot way, loading white. Pour 1 g of salt into 30 liter of boiling liquid. Bring dry mushrooms to a boil. After 20 minutes, put it on a sieve to drain excess water. Transfer dry milk mushrooms to a saucepan with brine, which already has all the spices. Cook for another 15 minutes. At the end, add 1 cup of 9% vinegar.

Put a circle on top and not heavy oppression. You need to press down. Leave in brine. After 6 days, you can transfer to the banks and close or cover the pan with gauze, send to a cool place.

With quick hot salting, white dewlap can be eaten after 14-20 days

A quick recipe for salting dry mushrooms in a hot way

It will take 1 kg of mushrooms, 15 g of salt and 1 tbsp. l. 9% vinegar. Boil the mushrooms, removing the foam. After 6 minutes of boiling, drain the excess liquid, leaving it at the level with the fruits.

Pour vinegar into the brine, add salt. Try. If you don’t like the taste, you can add more ingredients. Boil 20 minutes. Salting is ready. After cooling, the milk mushrooms are immediately put on the table.

How to pickle white pickles in a hot way with raspberry and cherry leaves

The recipe for hot pickling with cherries and raspberries has gained particular popularity. Boil in salted water for 8 minutes. Throw in a colander, rinse. While the liquid is draining, prepare a brine, in which 1 g of salt are added to 68 liter of water.

Put raspberry and cherry leaves on the bottom of the container, add a little horseradish and a couple of dill stalks. Then a layer of fruit.

Between dry mushrooms, put a sprig of dill and cherry. You can add pepper, if desired, cloves. The last layer is cherry, raspberry and currant leaves.

You can start eating pickles after 14 days

The recipe for salting white pickles hot in this way is good because mold will not appear on the surface if the water settles.

How to salt white pickles hot with oak leaves

The recipe for salting white in a hot way with oak leaves will give a unique and unusual taste. For 1 kg of dry mushrooms, you will need 1 tsp. salt. Place the fruits in a saucepan with water, cook for 20 minutes. During this time, the bitterness that could not be eliminated by soaking will disappear.

Add 2 g of lemon per 1 liter. After 30 seconds, remove the pan from the heat, pour out the water and rinse under running water. Leave the loads to cool down.

Fold dry milk mushrooms into prepared containers for salting, alternating with dill, garlic and oak leaves. Pour in boiling brine. Keep for 2 days at a temperature of 25 ° C, then put in the refrigerator. Put clean stones or another press (bag of water) in jars.

The smell is medical. But the taste is real mushroom

All milk mushrooms must be in brine, otherwise mold will form on them. Watch periodically, if necessary, weight the press.

Storage Rules

How to properly store dry milk mushrooms, which were salted in a hot way:

1. Fruit bodies, laid out in a clean container, cover from external influences and make sure that mold does not appear on the surface.
2. Before sending to storage, make sure that fermentation has stopped.
3. Black fruits are stored for 2-3 years. Loadings can be used for 12 months and no more. Provided that they are stored at a temperature not exceeding 6 °C. At temperatures above 6 ° C, the blanks will begin to deteriorate and turn sour, below 4 ° C they will freeze and crumble.
4. It is recommended to store in glass jars. If a metal container is used, it is advisable to ensure that the material does not oxidize.
5. For long-term storage of dry milk mushrooms after salting, the amount of salt and water must be observed. With excessive salt brine, they will stand better and longer.

Conclusion

Salted dry milk mushrooms in a hot way last longer. The main thing is the correct technology of harvesting and storage.