Salted black mushrooms: hot pickling recipes

Milk mushrooms are one of the best autumn mushrooms that are used for pickling. They grow in families, so in a mushroom year you can collect a whole basket in a short period of time. The popularity of black mushrooms has been going on since ancient times. In Our Country, they were used to make salads, soups, fillings for baking and preservation. Salted ones are the best, and hot salting of mushrooms gives the dish a special flavor and aroma.

How to pickle black mushrooms in a hot way

Competently salted blackberries have a decent taste, become juicy and fragrant. The fleshy pulp is not only tasty, but also healthy. It contains a large amount of protein, vitamins E, A, PP and B.

Hot-cooked salted black mushrooms have a number of advantages over the cold method:

• mushrooms will have a forest aroma;
• when boiled, bitterness will go away;
• salted chernukha can be served at the table in a month;
• preservation can be kept at room temperature.

To provide yourself with a supply of salted mushrooms for the whole winter, you should properly prepare the products and choose the recipe you like.

First of all, chernukha is thoroughly washed from the earth and leaves and soaked in cold water for 48 hours.

To speed up the process, the mushrooms are blanched. They are dipped in hot salt water for 5 minutes and cooled.

For salting black mushrooms at home, choose stainless steel dishes, a wooden tub or glass jars in a hot way. So that the blackies do not deform, they are laid out in a container strictly with caps down. Mushrooms are folded in layers, salting each layer. For 1 kg of mushrooms you need 2 tbsp. l. salt. To make the appetizer fragrant and crispy, blackcurrant and oak leaves, horseradish and various spices are added to the salting container. Garlic in salting is used extremely rarely, as mushrooms acquire an unpleasant odor.

The last layer is salted, covered with a sheet of horseradish, covered with clean gauze, covered with a wooden circle and oppression is set so that the juice begins to stand out. The container is placed in a cool room and kept for 1,5 months. Once a week, the salting is inspected, and the gauze is washed. In the absence of brine, add salted boiled water.

How much to cook black milk mushrooms for pickling

Chernukhas have a natural bitterness. To make salty black mushrooms cooked for the winter in a hot way turn out tasty and crispy, they are soaked and boiled:

1. Mushrooms are placed in boiling salted water and boiled over low heat.
2. After a quarter of an hour, they are thoroughly washed.
3. Pour water into the pan and bring to a boil, place the mushrooms and cook for another 15 minutes.
4. At the end of cooking, allspice, dill umbrella and a few bay leaves are added.
5. Boiled blackberries are laid out on a wire rack so that all the liquid is glassed, and they start salting in a hot way.

There are a large number of recipes on how to deliciously pickle black milk mushrooms in a hot way. They are simple and affordable, and it will take a minimum of time to complete. By choosing the most suitable one, you can stock up on salting for a long time.

How to salt black mushrooms in a hot way according to the classic recipe

The hot method is a popular method of salting nigella. Despite the fact that they are boiled, they remain elastic and do not fall apart.

• mushrooms – 2 kg;
• salt – 5 Art. l .;
• water – 3 l;
• spices – to taste.

Cooking Instructions:

1. Blackberries are thoroughly washed and boiled in salted water for a quarter of an hour.
2. At the same time, a marinade is prepared from water, spices and salt.
3. After 5 minutes, the mushrooms are put in a container for salting, poured with brine and pressed with a press.
4. After 4 days, they are laid out in containers and put in the refrigerator.

Hot salting of black mushrooms with dill and cloves

Mushrooms with dill and cloves – a delicious salting, in which there is nothing superfluous.

• Chernukha – 1,5 kg;
• cloves – 1 pcs.;
• dill umbrella – 7 pcs.;
• allspice – 5 pc.;
• black peppercorns – 15 pcs .;
• Lavrushka – 1 pc.

For the marinade:

• boiled water – 1 l;
• salt – 6 Art. l .;
• oil – 2 tbsp. l.

Execution:

1. Washed blackberries are soaked for 48 hours in cold water.
2. In 4 liters of water add 6 tbsp. l. salt and bring to a boil. Prepared mushrooms are laid and boiled for 25 minutes.
3. Brine is prepared in a separate saucepan. To do this, add spices and salt to boiling water. After five minutes, the pan is removed from the heat and the dill is added.
4. Boiled blackberries are thrown into a colander to get rid of the liquid.
5. Spices that were boiled in brine, cooled mushrooms are placed at the bottom of the pickling container and poured with the prepared marinade so that the blackberries are completely covered.
6. So that they do not float up, a plate is placed on top, a press is installed and cleaned in a cool place.
7. After 3 days, salting with spices is tightly laid out in jars.
8. The container is poured over the shoulders with marinade, oil is added on top.
9. Close with plastic lids and put in a cellar or refrigerator for a month.

A simple recipe for salting black mushrooms in a hot way

A delicious snack is obtained without additional ingredients. A dish prepared according to this recipe reveals the taste and aroma of mushrooms.

Ingredients:

• nigella – 1,5 kg;
• salt – 6 tbsp l.

Performance:

1. Mushrooms are washed and soaked for 2 days, not forgetting to change the water every 4 hours.
2. Pour 4 liters of water into a saucepan and bring to a boil. Lower the mushrooms and cook for half an hour, periodically removing the foam.
3. Boiled mushrooms are thrown into a colander to get rid of the liquid.
4. Prepare a pickling container and begin to lay boiled milk mushrooms, salting each layer.
5. The top layer is covered with gauze, a wooden circle and oppression are placed.
6. The container is removed for 30 days in a cool room.
7. Ready salting can be decomposed into clean jars and put away for storage.

Hot salting of black mushrooms with garlic

The aroma of garlic can overpower the taste of mushrooms, so it is rarely added to pickles. But lovers of garlic flavor need to know that garlic is added only in small pieces, at the beginning of the cooking process. For 1 kg of mushrooms take 3-4 small slices.

Necessary ingredients:

• boiled mushrooms – 5 kg;
• blackcurrant and cherry leaves – 20 pcs.;
• salt – 1 tbsp.;
• garlic – 1 head;
• horseradish – 5 pcs.;
• dill seeds – 2 tbsp. l.;
• spices – to taste.

Performance:

1. The bottom of the container is covered with leaves of horseradish, cherries, black currants, initially scalded with boiling water, garlic chopped into small pieces is added.
2. Chernukhas are laid out in layers, hats down, sprinkled with salt and spices.
3. The final layer is covered with salt and covered with leaves.
4. Install the load to obtain brine and clean in a cool room.

Hot salting of black mushrooms immediately in jars

Salting black mushrooms according to this recipe is done quickly, without spending time and effort. For this, only hats are used.

Ingredients:

• Chernukha – 1 kg;
• salt – 2 Art. l .;
• favorite spices.

Performance:

1. The caps are cleaned and soaked in salted water.
2. After 48 hours, the water is drained, new water is poured and boiled for 10 minutes.
3. The broth is filtered, the mushrooms are washed in cold water.
4. Salt, spices, milk mushrooms are added to the brine and boiled for about half an hour.
5. While the cooking process is taking place, prepare the jars. They are washed with soda solution and scalded with boiling water.
6. Mushrooms are rammed into prepared containers, spices, herbs are evenly distributed and poured with brine.
7. Banks are closed with plastic lids and put in a cool place for storage.

How to quickly pickle black milk mushrooms in a hot way with currant and cherry leaves

Blackcurrant and cherry leaves give the appetizer a unique flavor.

Ingredients:

• boiled blackberries – 2,5 kg;
• salt – 5 Art. l .;
• spices – to taste;
• dill umbrella – 3 pcs.;
• cherry and black currant leaves – 15 pcs.

Step by step execution:

1. Chernukha is laid out in a prepared container for salting, sprinkling each layer with salt, spices and herbs.
2. The top is covered with a cotton towel, a wooden circle and a press is installed.
3. The container is cleaned in a cool place for a month.
4. Once a week it is necessary to check the workpiece for the presence of brine.
5. To save space, salting can be decomposed into jars and put in the cellar.

Hot salting of black mushrooms with horseradish

Horseradish and oak leaves make salted chernukha thick and crunchy.

Ingredients:

• boiled nigella – 10 kg;
• horseradish root – 20 g;
• salt – 400 g;
• spices – to taste;
• oak leaves – 5-7 pcs.

Performance:

1. At the bottom of the container for salting lay ¼ of an oak leaf, spices and horseradish.
2. Mushrooms are distributed in layers, sprinkling each layer with salt and spices.
3. The top layer is covered with horseradish.
4. Cover with a napkin, a plate and set the load.
5. If after 2-3 days the brine does not appear, add salted water or increase the load.
6. Since the volume of the product decreases, you can add a new batch of mushrooms until the container is completely filled.
7. You can use salting 40 days after the last bookmark.

Rules for storing black mushrooms, hot-salted

The accumulation of lactic acid and the breakdown of carbohydrates in salted mushrooms occurs on the 10th day of fermentation. Therefore, they should ferment at a temperature not higher than 2 degrees. Salting, according to experts, should be stored for no more than 8 months, but subject to the rules of preparation, it can be stored for up to two years.

During storage, it is necessary to check the container several times a month for the presence of brine. If the top layer is not marinated, add 4% saline solution.

Hot salting of black mushrooms:

Conclusion

Delicious and fragrant salting of milk mushrooms in a hot way will decorate the festive table and become a favorite snack for the whole family. Salted blackberries, when properly prepared and stored, can retain their taste and aroma from 8 months to 2 years.