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Pickling and salting can be considered one of the best processing options for camelina. These cute mushrooms with an orange cap are very much appreciated among lovers of "quiet hunting". And it's not just about visual appeal. Ryzhiks have the highest gustatory qualities, they are referred to the 1st category of edibility. This means that such fruiting bodies can be eaten raw.

Most housewives, sorting the mushroom harvest brought from the forest, decide to send some of the camelina for salting and pickling. And it is not surprising, because in our time, not a single festive event is complete without a cold snack. This article presents the best recipes for cooking saffron milk caps for the winter using hot salting and pickling methods.

Hot salting and pickling involves heat treatment for fruit bodies. However, first they need to be cleaned of dirt and adhering debris, cut off the tips of the legs and rinsed thoroughly in water. For the processing processes mentioned, it is recommended to take small and strong specimens, but large ones are also possible, then they should be cut into several parts.

How to pickle mushrooms for the winter using the hot method

Hot salting of saffron milk caps for the winter consists in preliminary boiling of the main product. This procedure takes literally 7-10 minutes, it doesn't make sense any longer. After cooking, the mushrooms should be transferred to a colander and given time to drain from excess liquid.

• 3 kg of main product;
• 120 g salt (not iodized);
• 4 dried clove buds;
• 2 tbsp. l. dried dill;
• 5 pieces. bay leaf;
• 15 pcs. fresh currant and / or cherry leaves;
• 20 black peppercorns.

How to pickle mushrooms for the winter using the hot method?

Peel the mushrooms, rinse, add water and put on fire.

Boil for 10 minutes, drain and drain.

Put clean leaves on the bottom of the prepared container, pour a layer of salt, as well as some of all the spices and herbs.

Put a layer (about 6 cm) of saffron milk caps on top and add a thin layer of salt and spices again.

Layer by layer the main product along with the spices until they run out.

Put a few currant leaves with the top layer, cover with a clean cloth and press down with oppression.

Put the container with mushrooms in a cool and dark room, and after a couple of days check for juice. If it is not enough, you need to add salted boiled water in the required volume, which will depend on the space not filled with juice.

After a week and a half, you can start tasting the mushrooms.

Hot salting of saffron milk caps for the winter: canning recipe with video

Often hot salted mushrooms are rolled up for the winter directly into jars. This is very convenient, especially if you do not have suitable utensils at hand.

• 3.5 kg of saffron milk caps;
• 5 pcs. bay leaf and carnation;
• 160 g salt;
• 1 bunch of fresh dill;
• Horseradish leaves;
• Sunflower oil;
• 5-7 cloves of garlic.

To preserve the saffron milk caps for the winter, before the hot canning method, you need to sterilize and dry the jars.

1. Boil the mushrooms in slightly salted water for 5-7 minutes, rinse and put on a wire rack to make them glaze.
2. Put clean horseradish leaves on the bottom of the containers, pour a layer of salt on top.
3. We fill the jars with mushrooms, sprinkling them with salt, chopped garlic, bay leaves, cloves and chopped dill.
4. We put oppression, and for 36 hours we keep the workpiece in a cool room.
5. After that, pour hot sunflower oil into each jar, close it with nylon lids and again take it out to a cool place.

This appetizer is perfect with boiled or fried potatoes.

Below is an additional video describing the preparation of saffron milk caps for the winter using the hot salting method.

Recipe for salted saffron milk caps, hot prepared for the winter

The recipe for salted saffron milk caps, prepared for the winter in a hot way, will allow you to preserve the appetizer until the next mushroom harvest. At the same time, fruit bodies can be stored even in the pantry.

• 4 kg of saffron milk caps;
• 160-180 g salt;
• 8 bay leaves;
• 6 carnation buds;
• 1 tsp mustard seeds;
• Grape leaves;
• 10-15 cloves of garlic;
• 7-10 peas of allspice and black pepper.

How to salt mushrooms hot in order to provide any festive table with an excellent snack for the winter?

1. Having passed the initial treatment from forest debris, the mushrooms are washed in a large amount of water and boiled for 10 minutes in water with the addition of 2 pinches of citric acid.
2. After boiling, the dried mushrooms are laid out in a bowl for salting, sprinkling each layer with salt, chopped garlic, mustard, pepper, lavrushka and cloves.
3. Cover with dry grape leaves, which are pre-poured with boiling water.
4. They are pressed down with a slight oppression and taken out to the basement for several days.
5. They monitor the formation of brine, and if it is not enough, then add salted boiled water.

You can start eating such a snack after 10-15 days.

Recipe for salting mushrooms with horseradish for the winter in a hot way

The next recipe for salting saffron milk caps for the winter in a hot way involves adding horseradish root. This ingredient will make the mushrooms crisp, flavorful and savory.

• 3 kg of saffron milk caps;
• 200 g of salt;
• 50 g horseradish root, grated on a fine grater;
• 5 cloves of garlic;
• 2 tbsp. cold boiled water;
• 5-7 dill umbrellas;
• A mixture of grains of black and allspice;
• 5 bay leaves.

Cooking saffron milk caps for the winter using the hot salting method is divided into stages.

1. After boiling, the fruit bodies are left in a colander to remove excess moisture.
2. In a salting container, combine all the ingredients (chop the garlic into slices) and mix by hand.
3. Then pour 2 tbsp. water, cover and put oppression.
4. They are taken to the basement and from time to time they check the workpiece for the presence of juice.
5. After 5-7 days, the mushrooms, together with the brine, are transferred to sterilized jars and closed with nylon lids.
6. Take it back to the basement or put it in the refrigerator for storage.

How to salt mushrooms for the winter in a hot way: a simple preparation

For hot salting of saffron milk caps for the winter, you can use a recipe with a minimum amount of ingredients. So, it is enough to take just salt, pepper and the main product itself. Such a set of products will allow simple harvesting to preserve your forest taste and aroma as much as possible.

• 3 kg of saffron milk caps;
• 150 g table or sea salt;
• 3 tsp ground black pepper.

How to salt saffron milk caps for the winter in a hot way to prepare an appetizing appetizer, which can also form the basis of various salads and dough fillings?

1. We put the boiled fruit bodies in layers in a bowl for salting.
2. Sprinkle each layer with salt and pepper. For convenience, we visually divide the mushrooms into 3 parts, and for each part we take 40-50 g of salt and 1 tsp. black pepper.
3. We cover the salting with a clean piece of gauze, folded in half, close it with any plane and put oppression.
4. After a few days, you can pour a couple of tbsp into the workpiece. cold boiled water, but this is only if there is not enough brine released in the process.
5. You can remove the first sample from the appetizer already on the 10th day of salting.

How to cook mushrooms for the winter hot in brine: a classic recipe

The hot method of marinating is to boil the fruit bodies directly in the marinade.

The classic recipe below will help every housewife prepare a delicious snack for the winter, which, without any doubt, can be put even on a festive table.

• 1.5 kg of fresh mushrooms;
• Salt (not iodized) - 3 tsp;
• Sugar - 4 tsp;
• Vinegar - 4 tbsp. l .;
• Hot water - 3 tbsp.;
• Bay leaves, cloves - 3 pcs.;
• Black pepper (peas) - 15 pcs.

How to cook mushrooms for the winter using the hot method of pickling?

1. Add salt, sugar, cloves, lavrushka and pepper to a saucepan with hot water, stir until the crystals dissolve.
2. Add fresh mushrooms, which must first be cleaned of dirt and rinsed thoroughly.
3. As already mentioned, hot-prepared mushrooms prepared for the winter are boiled in brine, so the pan should be put on fire and bring its contents to a boil.
4. Boil the mushrooms in the marinade for 5 minutes, and then pour in the vinegar.
5. Stir and simmer for another 3-5 minutes.
6. Distribute in sterilized jars, close with tight nylon lids.
7. After cooling down, take the preservation to the basement or refrigerate.

Harvesting mushrooms hot for the winter: recipe "Five minutes"

Marinating "Pyatiminutka" saffron milk caps, harvested for the winter hot, will allow you to get a delicious snack in the shortest possible time before the unexpected arrival of guests. A modest set of ingredients and a step-by-step description will help with this.

• 1 kg of saffron milk caps;
• 1 tbsp. water;
• 2 tsp salt;
• 4 tsp Sahara;
• 3 cloves of garlic;
• 100 ml of table vinegar 6%;
• 7 pcs. bay leaf;
• 10 grains of black pepper.

Cooking saffron milk caps for the winter in a hot way will please every housewife with a simple and quick execution technique.

1. Mushrooms that have been peeled are transferred to a clean enamel pan.
2. Pour in water, the amount of which is indicated in the list of ingredients, and bring to a boil.
3. Carefully pour in vinegar, add salt, sugar, pepper, chopped garlic and bay leaf, boil for 5 minutes.
4. Distribute in sterilized glass jars, roll up or close with ordinary nylon lids. You can start tasting the appetizer after a few hours.
5. Transferred to a basement or refrigerator, stored for no more than 5 months.

How to cook hot cinnamon mushrooms for the winter

Among the preparations of camelina for the winter in a hot way, you can choose a recipe with cinnamon. I must say that the pickled appetizer turns out to be very refined, because this spice will give the mushrooms a sweetish note and an unusual aroma.

• 3 kg of camelina mushrooms;
• 2 cinnamon sticks;
• 6 bay leaves;
• 1 liter of water;
• 200 ml bite (apple);
• 15 grains of allspice or black pepper;
• 2 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

The recipe for hot marinated mushrooms with cinnamon for the winter is prepared in stages.

1. To begin with, a marinade is prepared: salt and sugar are dissolved in water, cinnamon sticks are added, as well as pepper and bay leaves.
2. Everything is boiled together for 10 minutes, after which the cinnamon is removed.
3. Instead, mushrooms are immersed in the marinade, cleaned of dirt and washed in plenty of water.
4. Vinegar is added next, and the mass continues to boil for another 5-7 minutes.
5. The mushrooms, along with the marinade, are distributed among the prepared jars and rolled up.
6. After cooling, the snack is sent to the basement or cellar.

Cooking mushrooms for the winter in a marinade with zest in a hot way

Traditionally, hot marinating saffron milk caps for the winter is carried out with the addition of vinegar, but in this version we suggest using an equally high-quality preservative - citric acid.

• Fresh mushrooms - 2 kg;
• Citric acid - 1 tsp;
• Lemon zest - 1 tsp;
• Water - 600 ml;
• Salt - 2.5 tsp;
• Sugar - 4 tsp;
• Grains of allspice and black peppers - 7 pcs.;
• Bay leaves, cloves - 2 pcs.

In this recipe, the marinade for saffron milk caps prepared for the winter in a hot way is made as follows:

1. The water is put on fire and brought to a boil, then all the other ingredients from the list are added, including citric acid and zest.
2. Boil for 5 minutes and immerse the mushrooms, continuing to cook for another 10 minutes.
3. Gently distribute the mass among the jars, first shifting the fruiting bodies, and then pouring the remaining marinade.
4. Roll up or close with dense nylon lids.
5. Preservation can be taken to the basement after cooling completely.

How to prepare mushrooms with onions for the winter in a hot way

For the winter, mushrooms can be pickled hot with the addition of onions and green onions.

• 2 kg of saffron milk caps;
• 1 large onion head;
• 10 green onion feathers;
• 3 tsp salt;
• 4 tsp Sahara;
• 2.5 tbsp. water;
• 4 bay leaves;
• 6-8 st. l. 9% vinegar;
• 15 pcs. black pepper.

How to prepare mushrooms for the winter with a hot pickling method according to this recipe?

1. Cut the onions into thin half rings, fill them with vinegar and set them aside.
2. Peel and chop the mushrooms if there are large specimens.
3. Chop the green onion feathers and mix with the fruit bodies.
4. In the water from the recipe, combine all the ingredients, including onions with vinegar.
5. Boil for 3 minutes and lay the mushrooms mixed with green onions, continue to cook for 10 minutes.
6. After that, we take pre-sterilized jars and distribute preservation over them.
7. We roll up the boiled lids, let it cool and take it to the basement.