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At home, hot salting of saffron milk caps takes one of the leading positions. Its peculiarity lies in the preliminary boiling of those fruit, which, in turn, allows you to bring the appetizer to a state of readiness in a short time.

Any caring hostess clearly knows with what dishes a festive and everyday feast can be served in order to always delight relatives and guests. In this regard, mushroom salting is one of the main preparations for the winter period of time.

Salt the mushrooms raw or boiled, each housewife decides individually. Many find a middle ground in this matter, salting some of the mushrooms in a cold way, and some with a hot one. This article presents 6 recipes that describe exactly the hot salting of saffron milk caps for the winter.

Peeling saffron milk caps before salting

Before salting saffron milk caps, you must adhere to simple rules for sorting and cleaning them:

• To select for salting whole specimens of small and medium sizes, it is better to start up large and broken mushrooms for another processing process, where appearance will not matter. This can be frying, boiling, mushroom caviar, etc.
• Remove hard legs with a knife, and wipe the caps with a kitchen sponge or an old toothbrush.
• Thoroughly rinse the fruit bodies and put on cooking, pouring water into an enamel container and adding 2 preservatives - salt and citric acid. For 1 liter of water, you should take ¾ tbsp. l. salt and ¾ tsp. citric acid.
• Cook the mushrooms over medium heat, regularly removing the resulting foam. The heat treatment process generally takes 10-15 minutes. Hint: when the mushrooms completely settle to the bottom during cooking, it means that they are cooked.
• Drain the water through a colander, and leave the mushrooms to drain.

Hot salting of saffron milk caps at home: a classic recipe with video

The classic recipe describing a hot way of salting saffron milk caps for the winter is one of the most popular. Such an ambassador is used by those who do not like to experiment, preferring proven methods for mushroom preparations. So, for 2.5 kg of fresh mushrooms, you should take the following additional ingredients:

• Salt - 2-2.5 tbsp l .;
• Currant leaves - 15 pcs.;
• Bay leaf and the same amount of dried clove buds - 3 pcs.;
• Black (peas) pepper - 20 pcs.

The recipe for hot salting of saffron milk caps can be seen in the video.

We wash the fresh leaves in water with the addition of soda, or pour over boiling water.

Wipe each leaf with a kitchen towel or dry it in the sun.

Boil the mushrooms after cleaning and rinsing until tender. The heat treatment process is described in the subheading "How to prepare mushrooms".

We immerse the boiled fruit bodies in a container for salting, having previously laid out part of the currant leaves on the bottom. Form layers and sprinkle each of them with salt, bay leaves, cloves and pepper.

Cover with the remaining leaves and dry clean gauze.

We cover with a lid, put the load, thereby pressing down the workpiece.

We take it out to a cool place for salting, and after a few days we get an appetizing snack for any table. It is important that the mushrooms are completely covered with brine, otherwise there is a great risk that the workpiece will become unusable. If after 2-3 days the mushrooms have not released the desired amount of liquid, then you can independently fill this space with cold boiled water by dissolving a little salt in it.

An uncomplicated recipe for hot salting of camelina mushrooms in jars

The process of hot salting of saffron milk caps for the winter is also carried out in jars. This procedure is quite simple, moreover, it allows you to increase the storage time of the workpiece up to 10-12 months. Ambassador of 3 kg of saffron milk caps is carried out with the addition of such seasonings and spices:

• Cherry and / or currant leaves;
• Salt - 3-4 tbsp l. (with a slide);
• Dried dill - 1 tsp;
• Water - 2 tbsp.;
• Black peppercorns - 20-25 pcs.

The process of preparing saffron milk caps in jars by the hot salting method can be seen from the recipe, which has a step-by-step description for convenience.

1. Rinse and dry the currant and / or cherry leaves.
2. After cleaning and heat treatment, put the mushrooms in a common container.
3. In 2 tbsp. Dissolve the salt with warm water and add to the mushrooms.
4. Add pepper and dried dill, mix everything well.
5. Cover with a lid or an inverted plate, put oppression on top.
6. After 3-4 hours, distribute the infused mass among sterilized jars and pour the resulting brine.
7. Put several fresh leaves in each.
8. Close with plastic lids and store in a cool place.
9. After a few days, you can start tasting the appetizer.

Hot salting of mushrooms in an oak barrel

Hot salting of mushrooms in an oak barrel gives the snack a light woody aroma. Lunch, dinner or any holiday will be special if such delicious mushrooms are on his table. Ambassador of 5 kg of fresh mushrooms requires the following spices and herbs:

• Salt - 200 g;
• Black pepper (peas) - 30-40 pcs.;
• Bay leaves and cloves - 4 pcs.;
• Fresh dill - 1 medium bunch (finely chop);
• Oak, currant or grape leaves.

Thanks to the step-by-step recipe, hot salting of saffron milk caps will take place without much time and effort.

1. The first step is to fill the barrel with water to check for leaks. After 3 days, the water must be drained, and the inner walls and the circle must be rinsed with a soda solution.
2. Then rinse the barrel thoroughly and dry in a warm, well-ventilated place.
3. After pretreatment, which includes cleaning and boiling, the mushrooms are immersed in a container on a "pillow" of pure oak leaves.
4. Layers 5-6 cm high are formed, each of which is sprinkled with salt, chopped dill, bay leaves, cloves and pepper.
5. The workpiece is covered with oak leaves, a wooden circle or an inverted plate with a load is placed on top.
6. The barrel is taken to the basement for further salting. During the entire storage period, the workpiece must be checked for the presence of brine, which must completely cover the mushrooms. Salted boiled water can fill up the missing amount of liquid if it is not enough.

Method for hot salting of saffron milk caps in brine with food vinegar

This method of hot salting of saffron milk caps is done in brine, to which acetic acid is added. To prepare 4 kg of mushrooms, you need to take:

• Salt - 4 tbsp. l .;
• Water - 1.5 l;
• A solution of 9% food vinegar - 7 tbsp. l .;
• Black pepper (grains) - 15 pcs.;
• Bay leaves - 5 pcs.;
• Carnations - 3 pcs.;

How to hot salted mushrooms with vinegar?

1. Boil the mushrooms until tender and drain the water.
2. Add the water from the recipe and bring to a boil.
3. Send pepper, salt, bay leaf and cloves to the mass.
4. Boil for 5-7 minutes and add vinegar, boil for another 3 minutes.
5. Distribute the workpiece in sterilized jars, close the lids and cool.
6. Take it to the basement or put it on one of the refrigerator shelves.

Hot salting of mushrooms with garlic and horseradish

Hot salting of saffron milk caps with the addition of garlic and horseradish is especially popular at home. With such a savory snack, no meal will be boring.

• Boiled mushrooms - 2 kg;
• Horseradish root - 20 g;
• Garlic - 5 cloves or more
• Salt - 2 tbsp. l .;
• Horseradish leaves;
• Black pepper (peas) - 10 pcs.

The recipe for hot salting of camelina is divided into stages.

1. The boiled mushrooms are placed in layers in a container for salting on a "pillow" of pure horseradish leaves.
2. Each layer is sprinkled with grated horseradish root, salt, slices of garlic and pepper.
3. Press down gently with your hands and cover with clean gauze.
4. A lid or an inverted plate is placed on top, everything is pressed down by the load.
5. It is taken out to the basement, and after 3-4 days the workpiece can be served to the table.

Simple hot salting of mushrooms under pressure

Traditionally, simple hot salting of saffron milk caps takes place under pressure. Its role can be played by a bottle filled with water or a smooth stone wrapped in several layers of gauze. For 3 kg of the main product, only the following is taken:

• Salt - 4 tbsp. l .;
• Water - 1.5 tbsp.

The recipe for cooking camelina mushrooms using the hot salting method is divided into stages.

1. The boiled main product is sprinkled with salt in a salting container.
2. Filled with water, covered with a lid and put under oppression.
3. It is taken out to a dark basement for further storage.
4. If desired, after a few days, you can transfer the mushrooms to jars and pour the resulting brine.
5. Close with nylon lids, return to the basement or refrigerate.