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

Wild mushrooms are the most preferred and favorite delicacy in winter. They can be preserved by canning, freezing, drying or salting. It is better to salt dry milk mushrooms using a hot method. This is a reliable and efficient storage method.

How to hot pickle dry milk mushrooms

Before use, you should sort out the mushrooms. If there are small dots on the stalk, these are worms. It is important to carefully examine the cap. Discard wormy fruit bodies. Remove rotten, old and poisonous ones. Immediately separate the mushrooms, which can be fried fresh.

How to prepare mushrooms for pickling:

1. Clear away debris. Remove twigs, moss and leaves.
   
2. Blow out the inside of the hat, this will quickly remove the debris.
3. Using a sharp knife, cut out dark and softened areas, as well as parts damaged by birds.
4. Remove the stalk. Remove the root of the leg or cut it off completely.
5. Rinse the milk mushrooms under the tap or one at a time in a bucket. Do not leave for long, rinse quickly and put away. Otherwise they will be tasteless and watery. It is convenient to clean dirt between the plates with a soft toothbrush.
6. At the same time as washing, sort small ones from large ones. Cut large caps into several parts, so more mushrooms will fit into the jar and it will be easier to get them out.

White milk mushrooms are placed in water for a day, black milk mushrooms - up to 3 days, other types - up to 1.5 (days).

To pickle dry milk mushrooms in a hot way for the winter, boiling is often used.

Adviсe:

1. Do not throw away the stalk, but put it in a separate bowl. It can be used to prepare seasoning.
2. Thermal treatment of milk 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 you can’t pickle it within the first 24 hours, you don’t need to wash or cut it. Transfer to an open bowl or wide basket. Store in a cool place until ready.
4. Overripe and very old mushrooms acquire a musty smell. Not suitable for pickling.
5. It is better to do pickling in a clean, dry container. Ideally in an oak barrel.

Hot salting of dry milk mushrooms according to the classic recipe

For cooking you should prepare the following components:

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

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

Shelf life is reduced when salted according to the classic recipe

The fruiting bodies are not sharp.

Hot salting of dry milk mushrooms in jars

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

How to hot salt dry milk mushrooms into jars:

1. Boil the fruits, pour into a colander, and leave to drain.
2. Place spices in jars. Prepare salted water - 70 g of salt per 1 liter.
3. Pour in brine.
4. Place 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 workpieces will be stored

After a week, the delicacy is ready to eat.

How to hot salt dry milk mushrooms with currant leaves

Currant leaves provide amazing taste. For pickling 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 fruiting bodies into boiling water. Add 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.

Leave for 24 hours. Then you can put it in the refrigerator

Hot salting of dry milk mushrooms with garlic

This method is relatively quick to prepare. For 2 kg of fruiting bodies you will need:

• 40 g garlic;
• pepper mixture - 10 g;
• laurel leaves - 5 pcs.;
• 40 g salt.

Recipe:

1. Boil the fruiting bodies for a quarter of an hour and cool them in the same water.
2. Peel the garlic, you can take 2 times more if you want a spicy dish.
3. Place 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, and transfer all the ingredients.
6. Cover with a dish and set the weight.

Serve with butter and onions

Video - hot salting of dry milk mushrooms with garlic:

How to salt dry milk mushrooms using a hot method without soaking

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

Pickling recipe:

1. Rinse each cap under running water.
2. Boil.
3. Remove from the pan with a slotted spoon and cool. Pour out the water.
4. Place dill inflorescences, garlic, salt, and cabbage leaves on the bottom of the container.
5. Place the caps down. You can add salted brine. Cover with cabbage leaves.

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

This is the most unsafe pickling recipe

Hot salting of dry milk mushrooms in jars with iron lids

To prepare preserves for the winter, iron lids are often used, with them the container is tightly closed.

Ingredients:

• 4 kg of hats;
• 4 liters of liquid;
• 12 pcs. allspice;
• 3.5 tbsp. l. salt;
• 8 bay leaves;
• 12 clove inflorescences;
• 480 ml 9% vinegar.

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

Sterilize jars and lids

How to hot pickle dry milk mushrooms with horseradish

Horseradish adds extra crunch. 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. This will make dry milk mushrooms even more flavorful.

Cooking steps:

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

After 2 days, the dry milk mushrooms will settle. You can add fresh ones to them, which have been previously soaked. After 40 days you can try.

How to hot salt white mushrooms with dill seeds

To salt the loading using a hot method, you will need the following ingredients:

• 8 black peppercorns;
• 5 Jamaican peppercorns;
• bay leaf - 5 pcs.;
• dill inflorescences with seeds - more;
• several carnations;
• vinegar;

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

Place a circle on top and apply light pressure. Needs to be pressed down. Leave in brine.After 6 days, you can transfer it to jars and close or cover the pan with gauze and send to a cool place.

With quick hot salting, the dewlap is white and can be eaten after 14-20 days.

A quick recipe for hot salting dry milk mushrooms

You will need 1 kg of mushrooms, 15 g of salt and 1 tbsp. l. 9% vinegar. Boil the mushrooms, skimming off the foam. After 6 minutes of boiling, drain off the excess liquid, leaving it level with the fruit.

Pour vinegar into the brine and add salt. Try it. If you don't like the taste, you can add more ingredients. Boil for 20 minutes. The pickling is ready. After cooling, the milk mushrooms are immediately placed on the table.

How to hot pickle white mushrooms with raspberry and cherry leaves

The recipe for salting toppings using a hot method using cherries and raspberries has gained particular popularity. Boil in salted water for 8 minutes. Place in a colander and rinse. While the liquid is draining, prepare a brine by adding 68 g of salt per 1 liter of water.

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

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

You can start enjoying pickles after 14 days

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

How to hot salt white mushrooms with oak leaves

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

Add 2 g 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.

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

The smell is medical. But the taste is real mushroom

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

Storage rules

How to properly store dry milk mushrooms that have been salted hot:

1. Cover the fruit bodies, laid out in clean containers, from external influences and ensure that mold does not appear on the surface.
2. Before storing, make sure that fermentation has stopped.
3. Black fruits are stored for 2-3 years. Loads can be consumed for 12 months and no more. Provided that they are stored at a temperature not exceeding 6 °C. At temperatures above 6 °C, the workpieces will begin to deteriorate and 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. To store dry milk mushrooms for a long time after salting, you need to maintain the amount of salt and water. With excessive salt brine, they will stand better and longer.

Conclusion

Hot salted dry milk mushrooms last longer. The main thing is the correct harvesting and storage technology.

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