White milk mushrooms salted in a hot way in a saucepan. Recipe for fragrant, crispy salted mushrooms for the winter in a jar

Delicious and fragrant milk mushrooms will always decorate any holiday or dinner table. They are often harvested in the fall in many popular ways. Some prefer to salt mushrooms for the winter, while others cook caviar or salads from them. Salting is the most effective way to prepare forest fruits. It will keep them as long as possible in a usable form. It is only important to choose a suitable and tasty recipe.

Features in the preparation of milk mushrooms

Raw milk mushrooms often have a characteristic bitter taste, because, like all mushrooms, they absorb a large amount of toxins. If you do not follow the rules of preparation, then as a result you can get a real poison.

1. 1. It is strictly forbidden to collect those mushrooms that grow near dangerous areas such as large enterprises, large factories, factories or highways.
2. 2. Before proceeding with salting, milk mushrooms need to be sorted out well, cut out damage, wormy areas. Forest litter, sheets and sticks also need to be disposed of. If the area is particularly dirty, it can be rubbed with a soft brush or soaked for several hours in cold water. In parallel with cleaning, it is worth immediately cutting the mushrooms into two or four parts lengthwise, so that each has a hat and a leg, or cut off the legs from the caps and use only the top. The legs make excellent caviar.
3. 3. All mushrooms need to be soaked. This item must not be skipped, otherwise bitterness will be present. To do this, mushrooms are poured with cold water so that the liquid covers them completely. When the mushrooms float to the top, they should be sunk by placing a plate with a flat bottom or a lid on top. Three days is the best time for soaking. After that, you can pull them out and proceed to the next steps.
4. 4. Far from all the utensils that are available in the kitchen are suitable for cooking milk mushrooms. Wooden, glass or enameled - three ideal options. In galvanized plates or pans, mushrooms can become inedible, and clay containers are considered unsuitable for harvesting for the winter.
5. 5. During the soaking of mushrooms, the water needs to be changed several times a day so that the bitterness from the fruits comes out much faster and in greater quantities.

There are two main ways of pickling mushrooms: cold and hot. It is important to try both methods to find the one that suits you best.

Cold pickling method

Ingredients for making snacks at home:

• ten kilograms of mushrooms;
• half a kilo of salt.

Step-by-step cooking, step by step recipe:

1. 1. Mushrooms are washed, cleaned of the remnants of the earth, leaves and other dirt, and then soaked in water for three days. Then they can be laid out in a large glass container or in an enameled dish with the hats down. Ideally, you should have ten layers.
2. 2. During laying out, mushrooms alternate with salt. It is important to calculate so that all layers are covered with it, that is, about fifty grams for each new one.
3. 3. A wooden plate is placed on the mushrooms, and oppression wrapped in gauze or a clean towel is placed on top. This load can be replaced with a jar of water, a stone or a dumbbell. They will help the rapid release of fluid.
4. 4. Under this pressure, it is required to keep the mushrooms for two months, after which you can try the snack.

Secret. To make the milk mushrooms more fragrant and tasty, at the very bottom of the container in which they will be marinated, you can put the leaves of blackcurrant, horseradish, cherries, as well as peppercorns, dill umbrellas or garlic.

A feature of this method is that during the salting period, new layers can be added from above, because the previous ones will sink to the bottom. Before serving with milk mushrooms, it is required to remove excess salt by washing them under running water.

Black salted milk mushrooms in jars

• two kilograms of black mushrooms;
• ten umbrellas of dill;
• one hundred grams of salt;
• two heads of garlic;
• one and a half liters of clean water;
• fifty milliliters of vegetable oil.

The entire volume of water is sent to the fire. After boiling, twenty grams of salt is poured into the liquid. When the water boils, already soaked and cut mushrooms are placed in it. Depending on the size of the fruit, the cooking time can vary from eight to ten minutes on average. Next, the oil is poured in, stirred, and the milk mushrooms are thrown into a colander to glass the liquid.

At this time, the stalks are cut off from the dill, the umbrellas are cut into several parts. The garlic is peeled and finely chopped. Mushrooms are mixed with the remaining salt, garlic and dill umbrellas, transferred to a large container and covered with oppression. After twelve hours, the milk mushrooms must be mixed and again put under the load.

At this time, the jars are sterilized, the lids are boiled. Mushrooms can be laid out in clean containers, watering with brine. At the end, press them down, close the lids and put in a dark, cold place for salting.

Thanks to this method, milk mushrooms will be stored for three months, but they can be opened only after one and a half. So that they do not take up space in the refrigerator, they are cleaned in the cellar or garage until ready.

White mushrooms in jars

Recipe Ingredients:

• two kilograms of white mushrooms;
• one and a half liters of water;
• seventy grams of salt;
• fifty milliliters of vegetable oil;
• three heads of garlic;
• Dill seeds.

Mushrooms are soaked for three days, after which they are washed and cleaned of dirt and earth residues. At this time, boil water and add all the salt. Lower all the fruits, cut into four parts, boil for seven minutes. Milk mushrooms are placed in a colander to glass the liquid, then mixed in a large container with garlic, dill, salt.

A wooden plate, a plate and oppression are placed on top for a day. Mushrooms are laid out in sterilized jars, poured with brine, vegetable oil is poured on top, rolled up with lids. After a month and a half of conservation, they can be opened and served, but they cannot be stored for more than three months.

Salted mushrooms in cabbage leaves

Snack products:

• five kilograms of mushrooms;
• five liters of cold water;
• a third of a kilogram of salt;
• one head of garlic;
• one hundred grams of fresh dill;
• twenty peas of pepper;
• twenty leaves of currant or cherry;
• ten cabbage leaves.

Soak the mushrooms for two days, changing the water twice every day. Dissolve fifty grams of salt in five liters of water, add mushrooms and leave for ten hours. After washing the milk mushrooms, change the water and leave again for five hours.

Dry the fruit. Cut the peeled garlic into three pieces. Wash, finely chop the dill. Put the mushrooms in layers, each of which is sprinkled with dill, salt and garlic, as well as leaves of berries and cabbage. Set oppression on top and put the container in a cold cellar or marinating shed for two months.

After the specified time, the appetizer can be taken out and served with oil or vinegar.

Milk mushrooms with onions

Ingredients for an easy way to pickle mushrooms:

• five kilograms of mushrooms;
• a quarter kilogram of salt;
• five liters of water;
• kilogram of onions.

Two days before cooking, mushrooms are soaked in salt water (fifty grams of salt per five liters). After the liquid is drained, and the milk mushrooms are washed from bitterness and dried. Onions are peeled and cut into cubes or half rings. Mushrooms are mixed with vegetable and salt, a heavy weight is placed on top for the next ten hours.

During salting, mushrooms need to be stirred at least five times. After decomposing into sterilized jars, close with lids and store for the next three months.

Hot way to pickle mushrooms

Ingredients for Cooking Delicious Mushrooms:

• two kilograms of the main product;
• eighty grams of salt;
• two liters of water;
• five heads of garlic;
• five pieces of allspice peas;
• cloves and bay leaf to taste.

In a large container, mix water, spices and herbs. The liquid is heated over low heat until the salt is completely dissolved, then soaked mushrooms are placed and brought to a boil. Boil for half an hour, periodically removing the foam from the top. At this time, garlic is cut into three parts, mixed with milk mushrooms, which have already been removed from the fire.

Mushrooms with spices and brine, where they were boiled, are put under oppression or a heavy load for a day, so that more liquid is released. Banks are sterilized in an oven or in a water bath for an hour. After 24 hours, to infuse the mushrooms, the mass is boiled together with the brine for five minutes, then they are laid out in a container, well tamped, poured with boiling brine and rolled up with lids.

Cans of snacks should be allowed to cool under a blanket, then removed for long-term storage in a dark and cool place. This method will help keep the mushrooms in a usable form much longer than the cold method of pickling mushrooms.

Salted mushrooms in hot brine

Ingredients for making appetizers:

• kilogram of mushrooms;
• fifty grams of salt;
• three cloves of garlic;
• bay leaf, fresh horseradish;
• twenty grams of dill seeds;
• liter of water.

We prepare the mushrooms by soaking them well in water. We cut off only hats from the legs that will be suitable for the recipe. We clean and cut horseradish and garlic. At this time, boil water, put salt and dill in it, then dip milk mushrooms into the brine, cook for half an hour, regularly removing foam.

We wash the mushrooms under running water after cooking, mix with horseradish and garlic, pour brine and cover with gauze, press down with a marinating oppression for several days. After the allotted time has elapsed, we lay out the mushrooms in sterilized jars, close the lids and put them in the refrigerator for storage for three to four months.

Spicy white mushrooms

Recipe Ingredients:

• five kilograms of porcini mushrooms;
• fifty grams of salt per liter;
• twenty-five grams of sugar per liter;
• fifteen grams of vinegar per liter;
• garlic heads;
• spices to taste.

Salting mushrooms in a hot way means doing without particularly thorough and lengthy processing. It is only required to soak them in water for three days so that they are ready for use. Next, mushrooms are poured into a large saucepan, poured with cold water and sent to medium heat. When the liquid boils, add salt and spices, boil for twenty minutes.

After that, put the mushrooms in a sterilized jar in a dense layer, alternating each of them with garlic, leaves of berries or fruits. Pour the marinade, close the lids and put under a warm blanket to cool. After a couple of days, the mushrooms will cool down completely and they can be sent to a cool and dark place for further storage.

This cooking method does not take much time. With hot salting, unlike cold, milk mushrooms are stored much longer and more reliably for several months.

Mushrooms in sweet and spicy marinade with tomatoes

The sweet-spicy taste of mushrooms according to this recipe will appeal to many. The dish can decorate any table.

Products for cooking:

• two kilograms of mushrooms;
• one hundred milliliters of odorless vegetable oil;
• a kilogram of ripe tomatoes of medium size;
• kilogram of onions;
• sixty grams of salt;
• twenty milliliters of vinegar.

Peeled and washed mushrooms are cut into pieces lengthwise and across. Milk mushrooms are boiled in salt water for an hour, constantly removing the foam. After cooking, they are washed from salt and put in a large saucepan, sprinkling each layer with salt. Next, peel the onion, cut into half rings, fry the vegetables until golden brown, add to the mushrooms. Tomatoes are scalded with boiling water to easily remove the skin. They are coarsely chopped and fried until they become soft.

Next, onions and tomatoes need to be mixed well with mushrooms, pour vinegar and leave for an hour. Then simmer over low heat for about half an hour, stirring regularly. Put the mushrooms in sterilized jars, roll them up with tin lids, wrap them in a blanket so that the snack cools down. After cooling, they can be removed in a cold dark place.

Pickled black mushrooms

Often an appetizer prepared according to this recipe is called the "Black Prince".

Cooking Ingredients:

• kilogram of mushrooms;
• two liters of water;
• Bay leaf;
• ten milliliters of vinegar;
• lemon acid;
• twenty grams of salt;
• half a cinnamon stick;
• peppercorns.

Milk mushrooms are boiled with one tablespoon of salt for about twenty minutes. The foam that will form must be cleaned regularly. After cooking, the mushrooms are overturned in a colander and washed with running cold water. All spices, ordinary table vinegar are intended for making marinade sauce, so they are boiled in water. A second teaspoon of salt is also sent there. Cinnamon is removed from the liquid, and milk mushrooms are placed in brine for half an hour.

Pickled mushrooms are laid out at the very bottom of the sterilized jars, crushing each layer with a spoon, a little citric acid is poured on top, poured with the resulting marinade and covered with lids. Containers must be removed for storage in a dark and cool place until winter.

Rules for storing mushrooms in banks

It is not uncommon to find twenty days after pickle blockage that molds begin to form in jars, containers may swell, and tin lids rot.

To avoid these processes that lead to spoilage of mushrooms, you need to monitor the quality of the product itself, wash the milk mushrooms thoroughly and strictly follow the cooking recipe. Jars and lids must also be in perfect condition. Under the right storage conditions, mushrooms can stay in them from three months to two years. And open jars should not be stored for more than seven days after opening.

Milk mushrooms are just those mushrooms that have been salted for a long time, and only then other cooking options appeared: fry, pickle, stew, etc. But no matter what they say, the most delicious mushrooms were, are and will be salty. There are only two salting recipes: a cold method and a hot method. However, variations are possible, but we will start from the key two.

What are you, bastard?

The mushroom is an exclusively Russian mushroom. In the west, east, and even in the south, the value of milk mushrooms as a food product is not even suspected. Meanwhile, he firmly entered the minds of our compatriots as an incredibly tasty preparation for the winter.

There are many varieties of mushrooms. The yellow mushroom is easily recognizable by the golden yellow color of the cap and the dark rings on it. But there are still real mushrooms with a cream hat, raw mushrooms, aspen mushrooms, poplar, parchment, pepper, black mushrooms (nigella). And they are all great for pickling!

General rules for salting milk mushrooms

Before talking about the two main methods of salting milk mushrooms, we will outline the general rules for harvesting. Focus on them when you salt milk mushrooms, regardless of type, color, category, etc.

When salting milk mushrooms are never subjected to heat treatment. That is, they are simply salted. When pickling, milk mushrooms are boiled. This is done to make snacks safer.

All milk mushrooms should be soaked for at least 24 hours before pickling or salting - ideally three days. Only then will the characteristic bitterness leave them. Even if you boil them several times, but do not soak them, the bitterness will not completely go away.

For canning, take any milk mushrooms, except for very old mushrooms. They are easy to distinguish by characteristic spots, somewhat reminiscent of rust.

Do not use worm mushrooms for harvesting. We also advise you to throw away milk mushrooms that other insects have managed to feast on.

Wash the mushrooms very well after harvesting. They are great at picking up dirt. The hard side of the sponge you use to wash dishes is best suited for this purpose. You can also use a regular toothbrush.

While soaking the mushrooms, change the water once every three to four hours. If the room is hot, milk mushrooms should be soaked for at least 1.5 days.

For salting milk mushrooms, glass, ceramic, enameled dishes are ideal. It is best, of course, to get a wooden barrel somewhere.

If you add a little sugar during pickling or salting, the taste of mushrooms will be incredibly delicate.

Like any mushrooms, it is not recommended to cork hermetically during pickling. You at times increase the risk of infection with botulism and poisoning.

All pickled milk mushrooms are stored longer than salted ones. The latter can be consumed a maximum of 6 months after salting.

Salting milk mushrooms in a hot way

Probably every mushroom picker has heard about how to salt milk mushrooms in a hot way. However, few will dare this recipe, and here's why. It is believed that after thermal hot treatment, mushrooms such as mushrooms lose their famous mushroom crunch and become very soft. I would like to dispel this baseless myth using the example of this recipe. Boiled and salted mushrooms will turn out solid, without changing either their original color or their shape.

The most traditional ingredients for salting are taken: mushrooms, dill seeds, garlic, cabbage leaves, medium grinding salt (so that it does not contain iodine). Initially, you remove all the accumulated debris from the mushrooms: leaves, hay, remnants of the earth, and so on. Then put them in a bucket and fill with cold water. If you live in an apartment and don't have a bucket handy, a regular bath will do. In this form, the mushrooms are left for a couple of hours.

Next, you thoroughly wash each mushroom under running water using a toothbrush or dishwashing sponge. Mushrooms are placed in a clean bowl. After you wash all the milk mushrooms, place them in a pot of water, put on fire. Boil for 20 minutes over low heat. You take out all the mushrooms with a slotted spoon and let them cool. It is better not to pour out the water that remains after cooking, but to put it in the refrigerator, having previously filtered it.

Next, you take a bucket and pour a small layer of salt on its bottom - about two tablespoons. Top with dill seeds, chopped and peeled garlic cloves. From above, milk mushrooms are laid out with hats down. Do this in an even layer. Sprinkle with salt and lay out all subsequent layers of mushrooms in the same way. As oppression (load), we suggest taking a flat plate, on which you will need to put a jar of water on top. The brine that stands out should completely cover the mushrooms. If it does not cover, splash some water in which they were boiled. Cover the container with a clean towel and leave for about 2-3 days for salting.

After this time, the mushrooms are tightly transferred to sterilized jars, and pressed on top with a clean cabbage leaf. Prepare nylon lids and close sterilized jars with mushrooms with them. Place them in the refrigerator for storage.

When can you eat such mushrooms? Within a week they will acquire their natural taste and aroma. That is, milk mushrooms are salted out quickly enough, since they were pre-cooked. In winter, such mushrooms can be eaten not only with mashed potatoes or potatoes in any form. After all, they are also an excellent filling for pies, salads and pizza.

Salting milk mushrooms in a cold way

The cold salting method provides that you will salt the milk mushrooms raw. As already mentioned, mushrooms contain bitter milky juice, therefore, before salting, it is imperative to soak in water for a couple of hours, periodically changing it. However, if you pickle black or white milk mushrooms, this procedure is not necessary. The fact is that these types of mushrooms do not contain milky juice.

How to understand that the milky juice from the mushrooms is completely gone? This is not so difficult to do - just try the water. If she has ceased to be bitter, you can start salting. For 1 kg of pre-cooked mushrooms, 50 grams of salt is taken. You pour a layer of salt on the bottom of the dish, after which you cover it with a layer of horseradish leaves mixed with blackcurrant and cherry leaves. Don't forget to add dill stalks as well. Pre-cooked mushrooms are placed with caps down in layers of 5-10 centimeters. Each of the layers is sprinkled with salt, bay leaves, garlic and pepper are added.

Be sure to cover the stacked mushrooms on top with currant, dill and cherry leaves. During storage, this will help protect them from mold penetration.

It is advisable to lay a wooden circle on top of the leaves, which will correspond to the diameter of the dish in which you salt the mushrooms. In principle, you can also use an enameled lid, slightly smaller than the pan in diameter. Wrap the circle / lid with gauze, and press down on top with some good oppression. It could be a stone, another clean enamelled pan with a weight inside. For oppression, it is better not to use lime or dolomite stones, as they can partially dissolve in brine and ruin your dish.

Within two days, your mushrooms should give juice and settle. They will be ready in about a month and a half, not earlier. Cold-salted milk mushrooms are stored at a temperature of + 5-6 degrees in a refrigerator or a ventilated basement. At higher temperatures, milk mushrooms can turn sour. Sub-zero temperatures will make them ice cream. As a result, mushrooms will become brittle, and their taste will decrease.

If you will salt milk mushrooms in a large bowl, remember that the mushrooms must be reported gradually during the collection process. Only after its completion, the leaves are stacked on top and a circle with a load is placed.
During storage of salted mushrooms, make sure that they are constantly in brine and do not float. If the brine is not enough, add cold boiled water.

It may happen that mold will appear on a wooden mug, the walls of dishes and gauze during storage. Do not despair - this problem is solvable! You just need to rinse it with hot salted water.
A small amount of mushrooms can also be salted in an ordinary glass jar, covered with a cabbage leaf on top. The jar is closed with a plastic lid and stored in the refrigerator.

As you can see, there is nothing complicated in salting milk mushrooms in both cold and hot ways. It remains for us to wish you only one thing: salty mushrooms and bon appetit!

At the end of summer and autumn, various types of mushrooms appear in the forests, and all mushroom pickers rush to their favorite “silent hunt”. Such representatives of the mushroom kingdom as boletus, whites, mushrooms and others are placed in the basket. It is considered special chic to find a clearing of strong white milk mushrooms. It is these mushrooms that are considered one of the best for preparing blanks in the form of pickles for the winter. Learn how to salt white milk mushrooms at home in two main ways: hot and cold.

Before you start salting milk mushrooms, you must collect them and properly prepare them. At the same time, they should be collected only in those forest belts that are at some distance from industrial sites and highways. The fact is that any fruiting bodies of mushrooms are a kind of sponge for toxins, absorbing various toxic substances.

You can salt mushrooms of any kind - excellent preparations are obtained from black, dry, oak, aspen, real white mushrooms. The main thing is to choose among them not rotten and not wormy. It is best to use small mushrooms, but large ones will do if they are not old.

Preparing mushrooms for pickling

No matter how clean and beautiful the mushrooms collected in the forest would be, it will be possible to pickle mushrooms only after their thorough preparation. It is best to carry out all procedures immediately after collection. All leaves and needles are removed from the mushrooms, earthen debris is removed, after which they are thoroughly washed with clean water. You can use a soft brush or sponge, a knife - this will speed up the cleansing process. Rotting or wormy areas are cut off. The lamellar part is washed under the pressure of running water.

Please note that it is not always necessary to soak milk mushrooms before salting (especially white ones), but only if this process occurs without first boiling the fruiting bodies. But you can also soak the mushrooms in order to rid them of dried motes.

How much to soak depends directly on the purpose for which this procedure is carried out. For example, to remove garbage, just a few hours are enough, but preparing for salting white mushrooms at home without cooking involves a long process of keeping them in water, which must constantly be replaced with fresh water in the process. After that, they must be rinsed.

Also, before salting, white milk mushrooms are sorted: small ones are salted whole, large ones are cut into several parts. The legs of the fruiting bodies are usually cut off, leaving only a centimeter.

Preparing dishes

It is possible to salt milk mushrooms for the winter only in certain dishes. It should be either a glass container or enameled, but it must be without enamel chips. Also, in the old fashioned way, some continue to use wooden tubs. Most often, mushrooms are harvested for the winter in jars.

Do not use earthenware - it deteriorates when exposed to saline. The composition of the coating of such dishes may contain lead, which, as a result of the action of an aggressive environment, dissolves in brine and penetrates into mushrooms. Do not use tin galvanized utensils either.

Any dishes should be carefully prepared: it is customary to soak a wooden container so that it swells and stops leaking. New tubs made of oak are kept in water for at least 10-12 days with periodic replacement of the liquid - this is necessary so that tannins are removed from the tree. Otherwise, the mushrooms, and the brine in which they swim, will turn black.

After that, each tub is rinsed with water and brushed, and then steamed with a boiling solution of caustic soda (the solution is prepared at the rate of 50 g per 10 liters of water). It is customary to fumigate a container treated in this way with a sulfuric smoke bomb - this will ensure that there are no pathogens and substances left in the tree that can ruin all the workpieces.

Glass containers or enameled containers are washed well with soap and then dried in the oven - sterilization is carried out. Clean dishes should not have any odors.

Cold pickling method

Most often, mushroom pickers use this particular method of preparing the workpiece. Salting milk mushrooms in a cold way is done without the cooking process and provides the resulting product with a unique taste. However, the duration of cooking mushrooms according to this recipe is long, about 30-40 days.

To begin with, the fruiting bodies must be soaked. To do this, white milk mushrooms prepared and cleaned of litter are poured into a large enameled basin or bucket, after which they are filled with water. A large glass dish is placed on top, on top of which a small weight is placed. It is necessary that all fruiting bodies are immersed in water, but it is not worth pressing them down hard at this stage.

In this state, the mushrooms are kept for about 3-5 days, while at least 2 times a day a complete water change is necessary.

Please note that sour mushrooms cannot be used for salting - they become hazardous to health.

Spices, currant and horseradish leaves are placed in the prepared container at the bottom, sprinkled with salt on top, then the soaked mushrooms are laid in layers with their hats down (some are laid with plates down). Each layer of milk mushrooms is sprinkled with salt, peppercorns, chopped garlic, dill umbrellas, currant leaves. At the same time, the consumption of salt is as follows: for 1 kg of mushrooms - 35-40 g. The very last layer of white mushrooms is also covered with currant and horseradish leaves.

On top of all the mushrooms, a plate is placed that is slightly smaller than the diameter of the selected container (if a wooden circle is used, then it is wrapped in clean gauze), oppression is placed on top of it - something heavy, usually a stone (bricks, dolomite, limestone, metal are not used). products) or you can put a glass jar of water. In this state, the mushrooms remain for 30-40 days in a well-ventilated room, where the air temperature is not higher than 6 ° C, but not lower than 0 ° C. From above, it is advisable to cover the entire structure with a cloth to protect the mushrooms from dust.

Freshly picked white milk mushrooms can also be added to the container as the old ones settle.

You can salt milk mushrooms in a cold way in a slightly different way. That is, they are soaked in the same way, kept under pressure, but this time not for long. Literally after 3 days, white milk mushrooms begin to be laid out very tightly in sterilized jars and poured with the resulting brine. A sheet of currant or horseradish is placed on the surface, and a little vegetable oil is poured on top, after which the jar is buried with a plastic lid.

The taste of salted mushrooms can also be seriously affected by the set of seasonings used to prepare the workpiece. In general, black peppercorns, dill, horseradish (leaves and roots), cloves, blackcurrant or cherry leaves, garlic, cumin are used. But remember that too much spice can drown out the true taste and aroma of white mushrooms. The most natural taste is obtained if only salt is used.

Hot pickling method

There is a recipe for pickling mushrooms and with pre-cooking mushrooms. Many people prefer to use it, as it is faster (mushrooms will be ready to eat in 15 days), and it is more likely that all the toxins accumulated from the air during growth will come out of the fruiting bodies.

Salting mushrooms in a hot way is as follows: mushrooms prepared and soaked for 6-12 hours are placed in a saucepan (enamelled), poured with water, into which 3 leaves of laurel are added and brought to a boil, then boiled for 15-20 minutes over low heat. The foam is removed with a slotted spoon.

Boiled mushrooms after cooling in their own broth are transferred to a colander. Then white milk mushrooms are placed in prepared containers in layers, which are sprinkled with salt. Salt consumption - 30-40 g / kg. A layer of spices, blanched currant and horseradish leaves, dill inflorescences are placed on the bottom of the container and on top of the mushrooms. After that, oppression is placed on top (a plate of a smaller container diameter and a glass jar with liquid).

The amount of salt often depends on the plans - how long white milk mushrooms will be stored. For example, if you plan to eat them in the near future, then you can add less of it. For longer periods, white milk mushrooms are aged in a more concentrated environment. The brine will appear in a couple of hours, and after 3-6 days the workpiece can be laid out in jars and closed with nylon lids.

At the same time, putting mushrooms in jars is also important correctly. The container must be sterilized. Mushrooms are placed in a jar with caps down and poured with brine so that it completely covers them. Currant or horseradish leaves are laid on top and only after that they are closed with boiled nylon lids.

Salting milk mushrooms in a hot way is quite simple and even more familiar to many than cold. In addition, this option for preparing blanks allows you to get a fragrant and tasty delicacy as quickly as possible and will very soon save your home from the presence of large containers with pickled white milk mushrooms.

It is noteworthy that white milk mushrooms are recommended to be washed with cold water before use to wash off the salt. This is especially true for fruit bodies harvested in brine with a high salt concentration. In general, white milk mushrooms prepared in this way are stored for about 6 months at a temperature of 5-6 degrees. It is best to put the jars in the refrigerator or cellar. By the way, white milk mushrooms should always be in brine - if it evaporates, then boiled water is poured into the container.

According to what recipe to pickle white milk mushrooms, it's up to you. Try both methods and choose the most optimal and suitable option for you.

What could be more fragrant, appetizing and tastier than all the other pickles on the winter table than eye-catching crispy salted milk mushrooms! These magnificent mushrooms serve as a real decoration of the Russian feast and are consumed with pleasure by the hosts and guests as an addition to the main dishes and an excellent appetizer. Modern housewives have learned not only to salt milk mushrooms, but also to pickle, boil and stew them. However, the primacy among the preferences of eaters is still given to salted milk mushrooms, which are prepared in two ways of salting: cold and hot. So, if you turned out to be a successful mushroom picker and brought these gifts of the forest from a “quiet hunt”, and now you don’t know what to do next, we bring to your attention a hot salting method.

What is required for salting?
First of all, of course, the mushrooms themselves. It doesn't matter if it's white or black, dry or wet. Water in large quantities, and as additional ingredients - the following products (data are given for 1 liter of water):

• salt of medium grinding without iodine content - 20 g (both for brine and for cooking);
  
• dill seeds, preferably fresh; several heads of garlic; horseradish root and leaves - all according to individual taste;
  
• allspice and black peppercorns - 10 pieces each;
  
• clove grains, as well as cherry or currant leaves, for an amateur;
  
• cabbage leaves.
  

How to salt milk mushrooms?

1. First of all, clean the mushrooms from foliage and forest debris. Then rinse well with a hard abrasive sponge or brush.
   
2. Prepare a large enamel saucepan with an intact inner surface.
   
3. Dip the mushrooms in boiling salted water and boil for 20-25 minutes.
   
4. While the milk mushrooms are cooking, prepare the brine for now without adding horseradish and garlic. All other spices are added to the water in the right amount, after which the solution is brought to a boil.
   
5. Drain the water from the boiled mushrooms and put the mushrooms in a sieve or colander to drain the water.
   
6. Transfer the milk mushrooms to a saucepan with ready-made brine and cook for another half an hour.
   
7. When the mushrooms are boiled in brine with spices, add horseradish, garlic and berry leaves, distributing them evenly in the mushroom mass.
   
8. Mushrooms in a saucepan with brine, cover with clean cabbage leaves and scalded with boiling water. Lay the base for the oppression on top, and on top of it - the oppression itself (moderately heavy).
   
9. When all the main salting steps are completed, put the pan with milk mushrooms in a cool place for 4-5 days. In this case, the mushrooms must be completely covered with brine. Otherwise, they can stick together tightly and lose their appetizing appearance.
   
10. After a certain time, sterilize the jars and carefully place the mushrooms in glass containers, filling them to the top with brine and tightly closing the lids, after pouring 1-2 tablespoons of vegetable oil into the jars over the brine to prevent contact with oxygen and possible souring.
    
11. Upon completion of work, remove the jars to a cold place (refrigerator or cellar) for 30-40 days. Whether they will stand there for so long depends on the patience of your household. Many start tasting without waiting for the due date. However, it is believed that it is necessary to wait in order to avoid possible eating disorders or even poisoning.
    

Mushrooms are served to the table as a whole and sliced, with onions or garlic, in vegetable oil or with sour cream - there is already a place for your taste preferences! Bon appetit to you - and mushroom abundance to your table!