How to salt mushrooms in a hot way

Salting honey mushrooms in a hot way allows you to keep them for a long time so that you can use them not only during the autumn harvest, but also in winter, when it is impossible to collect fresh mushrooms. Canned mushrooms can be available at any time, so they are famous and popular with many housewives. Here are some simple and affordable recipes for salting honey mushrooms in a hot way.

Ambassador again in a hot way

The advantage of this canning method, common in cooking, is that the whole process takes less time than cold salting, and the mushrooms themselves are salted and acquire a characteristic taste faster. That is why some housewives prefer to salt the mushroom “harvest” in this way.

Before you start pickling mushrooms according to one of the proposed recipes, you need to take care of a suitable container in which the whole process will take place and prepare the mushrooms themselves. For salting, small glass jars of about 0,33-0,5 liters, ceramic or wooden barrels of various sizes, enameled buckets and pots are suitable. As for the choice of one or another container for salting, banks can be advised to be used by residents of cities who can store blanks only in the refrigerator. For those who live in their own home, the choice is wider – you can take both jars and open bulk containers, since mushrooms salted in this way can also be stored in the cellar, where there is much more space.

One way or another, any selected container must be clean washed, sterilized over steam, and then dried. This must be done so that there is no extraneous microflora in the preservation, which can irreversibly spoil the product.

The classic recipe for salted mushrooms for the winter in a hot way

This is the easiest salting option, which is why it is called the classic. List of ingredients you will need:

• again 10 kg;
• salt 0,4 kg;
• 10 bay leaves;
• black pepper 20 pcs.

Cooking salted mushrooms according to this simple but accessible recipe is also very simple:

1. First, go through the mushrooms, select all those unsuitable for canning (wormy, dark, overripe, etc.) and discard them.
2. Wash the rest, changing the water at least 2-3 times, cut off their legs with a sharp knife and put everything in an enamel pan.
3. Pour in water, add a little salt and citric acid to it (so that the mushrooms do not turn black during cooking in boiling water) and cook over low heat for about 20 minutes.
4. Remove from heat and let mushrooms cool completely at normal room temperature.
5. Transfer them to another container, sprinkling layer by layer with spices and the remaining salt.
6. Leave for about 12 hours so that the workpiece can be well saturated with brine.
7. Then spread the salted mushrooms along with bay leaf and pepper in sterilized jars, stuffing them tightly to the very necks, and close with thick nylon lids.

Preservation prepared according to this recipe can only be stored in the refrigerator or, if in a private house, in a cold and dry basement.

Hot salting in a glass jar

Salt mushrooms of this type can be immediately in jars with a volume of at least 3 liters. Naturally, in this form, without sterilization, they are not intended for long storage, so they should be consumed within a short time after they have been salted.

Ingredients to prepare for salting according to the recipe:

• 10 kg of mushrooms;
• salt 0,4 kg;
• water 6 l;
• sweet peas 20 pcs.;
• bay leaf 10 pcs.;
• dill seeds 1 tsp

The method of preparing salted mushrooms according to this recipe differs from the classical one in that the mushrooms are first boiled together with spices in boiling water, and after cooling they are laid out in jars, pouring them with hot fragrant brine. Store blanks after salting only in the refrigerator until they are eaten.

Salting mushrooms in a hot way in a saucepan

You can salt mushrooms not only in jars, but also right in the pan. This option is beneficial in that it is possible to preserve a large amount of raw materials in one container, and not lay it out in several. According to the recipe for this salting method, you will need to take the following ingredients:

• again 10 kg;
• salt 0,4 kg;
• allspice and black peppers, 10 peas each;
• a sheet of laurel, cherry and blackcurrant, 5 pcs.;
• dill seeds 1 tsp;
• 1 garlic.

Recipe cooking sequence:

1. Washed in warm water, mushrooms are put on fire and boiled in water for about 20 minutes.
2. When hot, they are thrown into a colander so that water can drain from them.
3. A thin layer of salt and some spices are placed on the bottom of a clean scalded pan with boiling water.
4. They put a mushroom layer on them, again pour some preservative and spices and do so until all the mushrooms run out.
5. Cover the container with a piece of gauze, put oppression on top (a large bottle of water or a heavy stone) and leave it warm for a week for salting.

After that, they take it to the basement or cellar, where they leave it until it is completely used up.

Hot salting with vinegar

You can salt honey mushrooms by adding a little table vinegar to the filling brine, which will give them a sour taste. It is used in canning very widely, so you do not need to worry about the taste spoiling. Here is what you will need to prepare for salting:

• 10 kg of copper;
• salt 0,3 kg;
• 6 liters of clean cold water;
• 6 tbsp. l. vinegar;
• black pepper and allspice, 10 pcs.;
• laurel leaf 5 pcs.

Salt mushrooms according to this recipe in the following sequence:

1. They are washed, poured into a saucepan and boiled in water, which must be salted, for 20 minutes. It is not worth digesting, as the mushrooms will become soft and will no longer be so tasty.
2. After boiling, the mushrooms are transferred to a colander and left for a while so that all the water can drain.
3. The mass is laid out in pre-prepared sterile jars and poured over the neck with hot brine. It is prepared separately from boiling water, salt, spices and table vinegar, which is added to the liquid last.

The jars are closed with tight plastic lids, and after cooling in the room, they are taken out for permanent storage in a cold place.

Salting mushrooms in a hot way without vinegar

There is no vinegar in the recipe below, so it is not included in the brine. Otherwise, the ingredients are not much different from the previous recipe. In order to be able to salt the gifts of the forest according to this recipe, you will need the usual components for this salting:

• 10 kg of mushrooms;
• 0,4 g salt;
• spices (sweet peas, bay leaf, 50 g of horseradish root, cut into small pieces with a knife, or grated on a coarse grater).

You need to salt fresh mushrooms like this:

1. Rinse them, put them in a large saucepan and cook for 20 minutes in boiling water along with salt and seasonings.
2. Then put into small jars. Pour hot brine, which remained after cooking to the very top, close tightly with lids and set aside.

After cooling at room temperature, place the blanks in a cold and always dry cellar, or keep them in the refrigerator all the time.

How to quickly pickle mushrooms in a hot way for the winter

They can also be salted in such a way that it is possible to consume them not only shortly after preparation, but also throughout the winter months. For salting according to this recipe you will need:

• 10 kg of mushrooms;
• salt in the amount of 0,4 kg;
• laurel 5 pcs.;
• sweet peas 10 pcs.;
• dill 1 tsp. l.;
• cloves 5 pcs.;
• garlic 1 head.

Salting for the winter is carried out in this way:

1. Boil mushrooms in hot water along with the spices laid down according to the recipe.
2. They are transferred to sterilized and dried jars and filled to the top with brine.
3. Put them in a saucepan and sterilize for 15 minutes.
4. Immediately, without waiting for it to cool, roll up the lids and leave to cool at room conditions.

They store jars with salted mushrooms both in cellars and at room temperature indoors, as they are sterilized.

Hot pickling in cucumber brine

According to this recipe, salting can also be done in cucumber brine, which will partially replace salt and give the finished product a peculiar flavor. In order to be able to salt mushrooms, you will need:

• fresh, freshly picked and peeled mushrooms in the amount of 10 kg;
• table salt 0,2 kg;
• cucumber pickle, drained from jars of pickles;
• spices (garlic, cherry, currant and bay leaves, allspice and black peppers, dill seeds or dry umbrellas).

You need to salt honey mushrooms in the following sequence:

1. Prepare them and boil them in lightly salted hot water for about 20 minutes. Don’t digest.
2. Transfer to a colander and leave in it to drain all the water.
3. Take a pan of a suitable size, put spices on the bottom, layer-by-layer mushrooms on top of them, sprinkling them with the same seasonings, taken in equal proportions.
4. Top with hot cucumber brine.
5. Put oppression from a plastic bottle, glass jar or stone on top and leave it to soak for a week.

After this time, take the container to the cellar in the cold or decompose the mass into jars, cover with thick plastic lids and also put them in storage for storage.

Salting mushrooms for the winter in a hot way with horseradish

Ingredients for salting again in a hot way according to this recipe are as follows:

• mushrooms 10 kg;
• salt 0,4 kg;
• horseradish root 100 g (grated);
• other spices to taste.

The salting method for this option is no different from the one described above, so you can cook them in this way.

How to salt mushrooms for the winter in a hot way with herbs

For salting according to this recipe, you will need fresh, freshly cut dill in the amount of 100 g. The rest of the components:

• again 10 kg;
• table salt 0,4 kg;
• garlic 1 head;
• Spices to taste.

You can salt mushrooms according to the classic recipe. Dill greens, when added to mushrooms, cut into small pieces and mix with the rest of the spices.

Hot pickling honey mushrooms with cloves

In this recipe, according to which mushrooms can also be salted, the main spice is cloves. It must be taken in the amount of 10-15 pieces. for 10 kg of mushrooms. Other ingredients:

• 0,4 kg of salt;
• spices (laurel leaf, cherry, black currant, black pepper, cinnamon and garlic) to taste.

The salting method is classic.

How to pickle mushrooms in a hot way with garlic and hot pepper

Here, the main seasonings, as the name of the recipe implies, are garlic and hot peppers. Salting mushrooms according to this option of salting by the hot method is recommended for those who love spicy snacks. Required Ingredients:

• 10 kg of copper;
• salt 0 kg;
• 2-3 heads of garlic;
• hot pepper 2 pods;
• other spices to taste.

You can salt mushrooms with the addition of garlic and hot pepper according to the classic recipe. After cooking, you can leave the finished product in a bowl or arrange it in prepared glass jars. In both cases, it is necessary to store finished blanks only in a cold place, in a warm place they quickly deteriorate.

Step-by-step recipe: how to pickle mushrooms in a hot way with vegetable oil

This recipe involves the use, in addition to the main ingredients, of vegetable oil when pickling mushrooms. It will give them a taste different from that which is obtained if preserved only with salt. Ingredients that will be required:

• 10 kg of copper;
• salt 0 kg;
• oil 1 glass;
• Spices to taste.

Salting mushrooms according to this recipe is carried out by the classical method. At the same time, oil (sunflower or olive oil, better refined, without a pronounced smell) is added to the salt and spices and the mushrooms are left to salt along with it. Lay out in jars, or leave in a bowl. Put to be stored in a cold and dry place.

Salting honey mushrooms in a hot way “in Siberia”

Ingredients for this Hot Pickle Recipe:

• again 10 kg;
• salt 0,4 kg;
• fresh juniper twigs 5 pcs.;
• currant, cherry and oak leaves, 5 pcs.;
• 1 large sheet of horseradish.

Salting mushrooms according to this recipe is best in a wooden barrel. Cooking method:

1. Boil mushrooms and remove excess liquid.
2. Put some spices and salt on the bottom of the container.
3. Lay the mushroom layer and again some spices.
4. Thus, fill the entire barrel.
5. Put oppression on top and lower the container into the cellar.

Store in it until used up.

Salted mushroom storage rules

Any pickles are stored at a temperature not exceeding 10 ° C and at low humidity. An ideal place with such conditions is a cellar, and in city apartments – a refrigerator or a cold pantry. Temperatures above 10 ° C and below 0 ° C are not suitable for salted mushrooms, this must be taken into account when leaving blanks for long-term storage. You can keep mushrooms in an open container even in a basement or household refrigerator for no more than 2 months, in jars with sterilization – no more than 1-2 years. During this time, mushrooms need to be eaten and new ones prepared.

Conclusion

Salting mushrooms at home using the hot method is a simple and exciting business that, subject to the rules of canning, any housewife can handle. If you use one of these recipes, you can make as many blanks as you need. Thanks to canning, salted mushrooms can be consumed not only in autumn, but also in winter.