Hot salted white milk mushrooms: 12 recipes for pickling at home

Pickling is a traditional way of preparing mushrooms for the winter. With its help, you can preserve fruiting bodies for a long period of time and later use them for preparing various dishes. Recipes for hot pickling of white milk mushrooms allow you to prepare mushrooms with a minimum amount of ingredients. The main thing is to remember about special processing before cooking, which removes lactic acid and prevents a bitter taste.

How to pickle white milk mushrooms using a hot method

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

These include:

• Mushrooms do not have an unpleasant odor;
• eliminating the risk of infections getting into the workpiece;
• eliminating bitter taste;
• The white milk mushrooms remain intact and acquire a crunch.

For pickling, it is important to choose fresh fruiting bodies. Collected or purchased 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 mushroom is old.

Only the caps of milk mushrooms are used for pickling.

Selected specimens are washed under running water. You can use a sponge or small soft brush to remove 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:

Glass jars and pans with varying degrees of capacity are used for pickling. Only enamel or glass containers should be used. Plastic containers or aluminum pans and pickling buckets are not used.

Classic recipe for hot pickling of white milk mushrooms

The preparation method is very simple and works great for any number of mushrooms. Small, whole white milk mushrooms salted in this way look most appetizing.

Necessary components for 1 kg of the main product:

• salt – 2 tbsp. l.;
• currant and cherry leaves - 3-4 pieces each;
• black pepper – 3-4 peas;
• chopped dill – 5 g;
• 3 bay leaves.

You will also need a certain amount of water. For 1 kg of white milk mushrooms, it is recommended to take not 0.5 liters of liquid.

Cooking method:

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

Salted white milk mushrooms can only be tasted after 40 days

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

How to pickle white milk mushrooms using a hot method in jars

Salting mushrooms in jars is very convenient, since these containers take up less space. In addition, mushrooms absorb brine better in them, making their taste richer.

For 1 kg of white milk mushrooms you will need:

• salt – 2-3 tbsp. l.;
• black pepper – 3 peas;
• garlic – 2 cloves;
• 2 bay leaves.

The subsequent stages of preparation are practically no different 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 and remove the mushrooms with a slotted spoon.
4. Place garlic and bay leaf at 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 this recipe for hot pickling of white milk mushrooms is that the jar can be immediately closed with a lid, that is, preserved. 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 hot in a saucepan

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

Ingredients for 1 kg of mushrooms:

• water – 0.5 l;
• salt – 3 tbsp. l.;
• bay leaf - 3 pieces;
• garlic – 3 cloves;
• black pepper – 3-4 peas;
• dill umbrellas - 2-3 pieces.

White milk mushrooms need to be boiled for 10 minutes in water with the addition of salt, pepper and bay leaf. It is important that the water does not cover them completely. In the future, the container must be removed from the stove, and, if necessary, the foam that forms on the surface must be removed. When the brine has cooled a little, pressure is placed on the mushrooms.

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

Hot salting of white milk mushrooms with oil

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

You will need:

• porcini mushrooms – 1 kg;
• water – 400 ml;
• vegetable oil – 100 ml;
• garlic – 3 cloves;
• salt – 4 tbsp. l.;
• allspice – 5 peas.

Before hot-salting white milk mushrooms 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

Salting stages:

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. Cook the mixture for 10 minutes.
5. Place garlic, mushrooms in a jar and fill with brine, leaving 3-4 cm from the neck.
6. The remaining space is filled with sunflower oil.

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

A quick recipe for hot pickling of white milk mushrooms

This is one of the simplest options that requires a minimum amount of ingredients.

These include:

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

To pickle porcini mushrooms using a hot method, a minimum amount of products is required

Cooking process:

1. The fruiting bodies are boiled in water, then removed and 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 into the jar to the top and close with a nylon lid.

How to pickle white milk mushrooms using a hot method without soaking

The presented variety of fruiting bodies belongs to the edible category. 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 entry of small insects or soil residues.

For 1 kg of the main product you need the following ingredients:

• salt – 2 tbsp. 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 the brine.

Preparations with salted milk mushrooms should be stored in a cool, dark place.

Step-by-step preparation:

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

Boiled fruit bodies are filled into a jar. They are poured with brine on top and covered with an iron lid. Preservation is placed in a dark place for storage immediately after cooling.

How to salt white milk mushrooms using a hot method under an iron lid

In general, any recipe for hot-salting white milk mushrooms 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 tbsp. l.;
• water – 400 ml;
• 4 cloves of garlic;
• black pepper – 5 peas;
• vegetable oil – 50 ml;
• 2 dill umbrellas.

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

Before salting, mushrooms need to be soaked well.

Cooking steps:

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 add vegetable oil on top.
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

In order for the fruiting bodies to retain their elasticity and crunch, it is recommended to soak them. Two days in salted water is enough. The fluid is changed every 8-10 hours. After this, the selected specimens are washed with water.

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

• water – 2 l;
• salt – 6 tbsp. l.;
• black pepper – 5 peas;
• garlic – 2 cloves;
• dill - 1 umbrella.

This option for hot salting white milk mushrooms at home involves the use of an enamel container. It is not recommended to salt fruit bodies in glass containers using this method.

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

Step-by-step preparation:

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

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

Hot salted white milk mushrooms with garlic and dill seeds

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

Ingredients for 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 aromatic and tasty

Step-by-step preparation:

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

White milk mushrooms should be immersed in liquid. Therefore, the container must be filled to the brim. The workpiece should be checked periodically for mold. If it appears, this indicates that there is not enough salt in the brine or the storage temperature is too high.

Hot salting of white milk mushrooms with currant leaves

Currant leaves are one of the traditional ingredients for pickling for the winter. With their help, mold does not form. In addition, the sheets absorb excess salt.

For 1 kg of white milk 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.

Hot preparations with white milk mushrooms can be eaten after 6 weeks

Cooking process:

1. The 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 an enamel container, and mushrooms are placed on top.
3. Umbrellas of dill are left on the surface, covered with currants and filled with brine.
4. A weighted plate is placed on top.

The period for salting white milk mushrooms using the hot method is 6 weeks.

Hot pickling of white milk mushrooms with horseradish root

Horseradish root is an excellent addition for preparing and preserving food for the winter. Firstly, it imparts an original pungent flavor to the 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 salted white milk mushrooms can be eaten after 10 days if properly prepared.

Cooking method:

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

This option provides a quick way to pickle fruiting bodies. If stored properly, they can be consumed within 10 days.

Hot salting of white milk mushrooms with horseradish, cherry and cabbage leaves

With the help of leaves, you can improve the taste of the brine and ensure long-term storage of the product. The plants must first be washed or doused with boiling water.

For salting you will need:

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

Using the leaves you can improve the taste of the brine and extend the shelf life of the product.

Cooking steps:

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

You definitely need to put something heavy on top so that the milk mushrooms and cabbage release their juice. You can salt it in a saucepan, or after 6-7 days, transfer the contents into jars, add brine and add a little vegetable oil.

Storage rules

Salted white milk mushrooms are stored for an average of 8-10 months.However, such a period is ensured only if suitable conditions are maintained. Salting should be stored at a temperature of 6-8 degrees. A refrigerator or cellar is best suited for these purposes. In pantries and other rooms where the temperature is higher, the product will last for 4-6 months. Canned salted milk mushrooms have the longest shelf life, up to two years.

Conclusion

Recipes for hot pickling of white milk mushrooms are ideal for preparing preparations 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 a separate ingredient in other dishes. In order for the salting to turn out correctly, you need to know not only the secrets of preparation, but also choose the ingredients wisely.

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