Salted black milk mushrooms: hot pickling recipes

Milk mushrooms are one of the best autumn mushrooms that are used for pickling. They grow in families, so during the mushroom year you can collect a whole basket in a short period of time. The popularity of black milk mushrooms has been going on for a long time. In Russia they were used to prepare salads, soups, fillings for baked goods and canning. They are best salted, and hot salting of milk mushrooms gives the dish a special taste and aroma.

How to hot pickle black milk mushrooms

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

Salted black milk mushrooms prepared hot have a number of advantages over the cold method:

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

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

First of all, the blackberries are thoroughly washed to remove soil and leaves and soaked in cold water for 48 hours.

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

To pickle black milk mushrooms at home using a hot method, choose stainless steel dishes, a wooden tub or glass jars. To prevent the nigella from becoming deformed, they are placed in a container strictly with their caps down. The mushrooms are stacked in layers, adding salt to each layer. For 1 kg of mushrooms you need 2 tbsp. l. salt. To make the snack aromatic and crispy, blackcurrant and oak leaves, horseradish and various spices are added to the pickling container. Garlic is used extremely rarely in pickling, as the mushrooms acquire an unpleasant odor.

The last layer is salted, covered with a horseradish leaf, covered with clean gauze, covered with a wooden circle and pressed 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. If there is no brine, add salted boiled water.

How long to cook black milk mushrooms for pickling

Chernukhas have a natural bitterness. To make salted black milk mushrooms, cooked hot for the winter, tasty and crispy, they are soaked and boiled:

1. Place mushrooms in boiling salted water and cook 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, add mushrooms and cook for another 15 minutes.
4. At the end of cooking, add allspice, an umbrella of dill and several laurel leaves.
5. Place the boiled chernukhas on a wire rack to drain all the liquid, and proceed to hot salting.

There are a large number of recipes on how to deliciously pickle black milk mushrooms using a hot method. They are simple and accessible, and require a minimum of time to complete. By choosing the most suitable one, you can stock up on salting for a long time.

How to pickle black milk mushrooms using the classic recipe using a hot method

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 tbsp. l.;
• water – 3 l;
• spices - to taste.

Cooking instructions:

1. Chernukhas are thoroughly washed and boiled in salted water for a quarter of an hour.
2. At the same time prepare a marinade from water, spices and salt.
3. After 5 minutes, the mushrooms are placed in a pickling container, filled with brine and pressed.
4. After 4 days, put into containers and put in the refrigerator.

Hot salting of black milk mushrooms with dill and cloves

Mushrooms with dill and cloves are a delicious pickle that contains nothing extra.

• Chernukha – 1.5 kg;
• cloves – 1 pc.;
• dill umbrella – 7 pcs.;
• allspice – 5 pcs.;
• black peppercorns – 15 pcs.;
• bay leaf – 1 pc.

For the marinade:

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

Execution:

1. Washed chernukhas are soaked for 48 hours in cold water.
2. Add 6 tbsp to 4 liters of water. l. salt and bring to a boil. Place the prepared mushrooms and boil for 25 minutes.
3. Prepare the brine in a separate pan. To do this, add spices and salt to boiling water. After five minutes, remove the pan from the heat and add dill.
4. The boiled nigella is placed in a colander to get rid of the liquid.
5. Spices that have been boiled in brine are placed at the bottom of the pickling container, along with cooled mushrooms and the prepared marinade is poured in so that the chernukhi are completely covered.
6. To prevent them from floating up, place a plate on top, install a press and put it in a cool place.
7. After 3 days, the pickling mixture with spices is packed tightly into jars.
8. The container is filled up to the hangers with marinade, and oil is added on top.
9. Cover with plastic lids and put in the cellar or refrigerator for a month.

A simple recipe for hot salting black milk mushrooms

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

Ingredients:

• nigella – 1.5 kg;
• salt – 6 tbsp. l.

Performance:

1. The mushrooms are washed and soaked for 2 days, remembering to change the water every 4 hours.
2. Pour 4 liters of water into a saucepan and bring to a boil. Dip the mushrooms and cook for half an hour, periodically removing the foam.
3. Boiled mushrooms are placed in a colander to remove liquid.
4. Prepare a pickling container and begin to add boiled milk mushrooms, adding salt to each layer.
5. The top layer is covered with gauze, a wooden circle is placed and oppression is placed.
6. The container is removed for 30 days in a cool room.
7. The finished pickling can be placed in clean jars and stored.

Hot pickling of black milk mushrooms with garlic

The aroma of garlic can overpower the taste of mushrooms, so it is not often 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.

Required 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 horseradish, cherry, and black currant leaves, initially scalded with boiling water, and garlic cut into small pieces is added.
2. Chernukhas are laid out in layers, caps down, sprinkled with salt and spices.
3. The final layer is covered with salt and covered with leaves.
4. Place a load to obtain brine and put it in a cool room.

Hot pickling of black milk mushrooms directly in jars

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

Ingredients:

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

Performance:

1. The caps are cleaned and soaked in salted water.
2. After 48 hours, drain the water, pour in new water and cook for 10 minutes.
3. The broth is filtered, the mushrooms are washed in cold water.
4. Add salt, spices, milk mushrooms to the brine and cook for about another half hour.
5. While the cooking process is taking place, the jars are prepared. They are washed with soda solution and scalded with boiling water.
6. Mushrooms are compacted into prepared containers, spices and herbs are evenly distributed and filled with brine.
7. The jars are covered with plastic lids and stored in a cool place.

How to quickly pickle black milk mushrooms using a hot method with currant and cherry leaves

Blackcurrant and cherry leaves give the snack a unique aroma.

Ingredients:

• boiled chernukha – 2.5 kg;
• salt – 5 tbsp. l.;
• spices - to taste;
• dill umbrella – 3 pcs.;
• cherry and black currant leaves - 15 pcs.

Step by step execution:

1. Chernukhas are placed in a prepared container for pickling, sprinkling each layer with salt, spices and herbs.
2. The top is covered with a cotton towel and a wooden circle and a press is installed.
3. The container is put 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, the pickling can be divided into jars and stored in the cellar.

Hot salting of black milk mushrooms with horseradish

Horseradish and oak leaves make salted blackberries dense and crispy.

Ingredients:

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

Performance:

1. Place ¼ of an oak leaf, spices and horseradish on the bottom of the pickling container.
2. The 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, plate and place the weight.
5. If after 2-3 days the brine does not appear, add salted water or increase the load.
6. As the volume of the product decreases, you can add a new batch of mushrooms until the container is completely filled.
7. You can use pickling 40 days after the last planting.

Rules for storing hot-salted black milk mushrooms

The accumulation of lactic acid and the breakdown of carbohydrates in salted milk mushrooms occurs on the 10th day of fermentation. Therefore, they should ferment at a temperature no higher than 2 degrees. Pickling, according to experts, should be stored for no more than 8 months, but if the preparation rules are followed, 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 covered with marinade, add 4% saline solution.

Hot salting of black milk mushrooms:

Conclusion

Tasty and aromatic hot pickling of milk mushrooms will decorate the holiday table and become a favorite snack for the whole family. When properly prepared and stored, salted chernukhas can retain their taste and aroma from 8 months to 2 years.

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