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Mushrooms collected in the forest can be processed in a variety of ways: salting, pickling, freezing, frying in fat, etc. pickling mushrooms in a hot way is the safest in terms of preventing infections. A well-chosen recipe for pickling mushrooms in a hot way will preserve all the nutritional value of the product and give it excellent organoleptic properties. On this page, you can find out everything you need to know about pickling mushrooms in a hot way at home: preparation, processing, harvesting in jars for the winter, using vinegar as a preservative, and much more.
Basic pickling of milk mushrooms in a hot way
For 1 kg of milk mushrooms is taken:
- salt 0,5 tbsp. spoons,
- vinegar – 0,5 cups,
- bay leaf – 1 leaves,
- pepper, cloves and cinnamon 0,1 g each,
- dill – 2-3 g.
[“wp-content/plugins/include-me/goog-left.php”]Basic pickling of mushrooms in a hot way is carried out as follows: prepared mushrooms are laid out in a colander, dipped several times in a bucket of cold water, allowed to drain, and then immediately boiled in the marinade.
Pour water into the pan (0,5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms and start cooking. When the water boils, you need to remove the resulting foam and cook for another 20-25 minutes, and the mushrooms must be carefully mixed all the time for even boiling. The foam formed on the surface is removed with a slotted spoon. When cooked, the mushrooms themselves secrete juice and become covered with liquid.
When the mushrooms are ready (settle to the bottom), you need to put the spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 2 g of citric acid, and then bring to a boil again and immediately evenly pack into prepared, heated on a couple of cans.
If the marinade is not enough, you can add boiling water to the jars.
Banks are filled just below the top of the neck and covered with lids. Then they are placed in a pot with water heated to 70 ° C for sterilization, which is carried out at a low boil for half an hour.
Another pickling of mushrooms in a hot way
- 1 kg weight,
- 25 g salt,
- 30 ml 9% vinegar,
- 0,3–0,4 g citric acid,
- 2 laurel leaves,
- 4 grains of allspice,
- Xnumx bud clove.
Trim the roots of young mushrooms. Rinse the hats, dip them in boiling water for 5 minutes, put them in a colander, rinse again with running water, put them in a cooking pot, pour in a little brine (1 kg of mushrooms, 100 ml of brine) 2% concentration (980 ml of water, 20 g of salt ), citric acid. During cooking, remove the foam and stir gently. Before the end of cooking, put spices and pour in 9% vinegar. Transfer the finished hot mushrooms to jars along with the marinade.[ “wp-content/plugins/include-me/ya1-h2.php”]
Marinating milk mushrooms in a hot way for the winter
It is possible to successfully pickle mushrooms in a hot way for the winter, for this it is important to properly prepare the jars. They are thoroughly washed with soda, sterilized with hot steam. The prepared milk mushrooms are laid out in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are laid out in an enamel pan and boiled in salted water (1 g of salt and 50 g of citric acid are put into 2 liter of water). The foam that forms during cooking is removed with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. They are laid out in a colander to separate the liquid, laid out in jars and poured with pre-prepared hot marinade.
The marinade is prepared as follows. Pour two glasses of water into an enameled pan, put a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid, heat to a boil, add 5 tablespoons of 6% table vinegar, bring again to a boil. After that, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and sterilized with a slight boil of water for 40 minutes. After sterilization, mushrooms are immediately sealed and placed in a cold place.
Another hot pickling recipe
- 1 kg of mushrooms,
- 60–70 ml of water,
- 30 d Sahara
- 10 g salt,
- 150 ml 9% vinegar,
- 6 peas of allspice,
- 3 laurel leaves,
- 3 carnation buttons,
- 1 g citric acid.
[ »»]Pour a little water into the cooking pot, add salt, 9% vinegar, heat to a boil and lower the prepared mushrooms. When heated, the mushrooms themselves will begin to secrete juice and everything will be covered with liquid. As soon as the mixture boils, reduce the heat and continue cooking with gentle stirring. Carefully remove the foam that forms on the surface with a slotted spoon. When it stops appearing, add sugar, spices, citric acid (to preserve the color of the mushrooms). The duration of cooking in the marinade: hats – 8-10 minutes, roots – 15-20 minutes, mushrooms – 25-30 minutes. Finish cooking when the mushrooms begin to sink to the bottom, and the marinade brightens. It is very important to catch the moment of readiness of mushrooms, as undercooked mushrooms can turn sour, and overcooked mushrooms become flabby and lose their value. Ready mushrooms quickly put in jars, pour hot marinade. Store in a cool place with plastic lids on jars.
Marinating hot mushrooms in jars
800 g boiled mushrooms, 200 ml marinade filling.
To pickle milk mushrooms hot in jars, boil prepared mushrooms in salted water (940 ml of water, 60 g of salt), put in a colander, put in a container, pour pre-prepared and chilled marinade (830 ml of water, 25 g of salt, 145 ml of 9% vinegar, 6 grains of bitter black and allspice pepper, 4 cloves, 1 g of cinnamon, 2 g of citric acid).
Cover filled jars with plastic lids. Store in a cool dry place, make sure that the mushrooms are always covered with marinade. Unpasteurized mushrooms have a very short shelf life.
To extend the shelf life, they must be sterilized. Prepare a hot marinade filling: pour water into the cooking pot, add spices and citric acid, boil for 20–30 minutes, add 9% vinegar. Pour mushrooms with hot (90–95 ° C) marinade filling. Sterilize at 100°C: 0,5 liter jars 25 minutes, 1 liter jars 35 minutes.
Hot pickling of white mushrooms
- 1 kg of white mushrooms,
- 40-50 g of salt,
- 0,3–0,4 g citric acid,
- 30 ml 9% vinegar,
- 3 laurel leaves,
- 6 grains of fragrant and bitter black pepper.
To pickle white mushrooms in a hot way, thoroughly rinse the sorted mushrooms under running water.
In young mushrooms, cut the roots 1-2 cm from the cap. Rinse well, place in a cooking pot (roots and caps separately), add a little water and salt, cook over low heat, stirring occasionally and removing the foam. When the broth becomes transparent, add spices, citric acid and 9% vinegar. Cooking is considered complete when the mushrooms settle to the bottom, the brine becomes clean and transparent. Put the prepared mushrooms together with the marinade into jars and pour over the hot marinade.
Hot pickling of black mushrooms
To pickle black mushrooms in a hot way, prepare the following ingredients:
- 1 kg black mushrooms
- 100 ml of water
- 50 g sugar
- 10 g of salt
- 150 ml 9% table vinegar
- 10 peas allspice
- 5 bay leaves
- 5 cloves
- 2 g citric acid
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Marinating milk mushrooms in a hot way with vinegar
For 10 kg. fresh mushrooms:
- 1,5 liter of water,
- 400 g of table salt,
- 3 g citric or tartaric acid,
- Bay leaf,
- cinnamon,
- cloves,
- allspice and other spices,
- 100 ml. food vinegar essence (or vinegar diluted with water).
To pickle mushrooms in a hot way with vinegar, mushrooms need to be sorted out, sorted by size, cut off the legs, rinsed thoroughly, changing the water several times. Pour fresh mushrooms into an enameled 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 * 25 minutes, liter jars 30 minutes. At the end of sterilization, the jars are quickly rolled up and cooled. Store blanks in a cool place.
Other Hot Pickle Recipes
There are other ways and recipes for pickling mushrooms at home using hot processing. We just have to talk about them. So, get acquainted.
Marinating mushrooms in a hot way
1 kg of mushrooms, 150 ml of water, 150 ml of 9% vinegar, 30 g of salt, 10 g of sugar, 5 allspice peas, 2 clove buds, 1 g of cinnamon, 1 bay leaf.
Cut off the lower part of the root of the sorted mushrooms, boil in salted water (980 ml of water, 100 g of salt), discard in a colander, then dip in a boiling marinade, cook for 20-25 minutes. Before the end of cooking, add sugar and spices. Transfer the finished mushrooms, along with the hot marinade, to heated jars.
To extend the shelf life, they must be sterilized. Prepare a hot marinade filling: pour water into the cooking pot, add spices and citric acid, boil for 20–30 minutes, add 9% vinegar. Pour mushrooms with hot (90–95 ° C) marinade filling. Sterilize at 100°C: 0,5 liter jars 25 minutes, 1 liter jars 35 minutes.
Marinating milk mushrooms in a hot way at home
- 1 kg of mushrooms;
- 2 cup of water;
- 70 g of 30% acetic acid;
- 3 teaspoons of salt;
- 20 peas of black pepper;
- 10 peas of sweet pepper;
- 2 bay leaves;
- 2 bulbs;
- 1 carrots.
For pickling, select small mushrooms or cut larger ones into pieces. Peel the mushrooms, rinse with cold water and put on a sieve, let the water drain. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes. In another bowl, boil water (several minutes) along with allspice and chopped onions and carrots, add vinegar to the end of the entire cooking. Dip the slightly dried mushrooms into the marinade and cook for 4-5 minutes.
Transfer the mushrooms to jars, pour over the hot marinade, so that the mushrooms are completely covered with the marinade. The container is immediately closed and cooled.
Watch the hot pickling of mushrooms in the video, which illustrates step by step all the necessary steps:
