Hot pickling of milk mushrooms at home: in jars, for the winter and with vinegar

The processing of mushrooms collected in the forest can be carried out in various ways: salting, pickling, freezing, frying in fat, etc. pickling milk mushrooms hot is the safest in terms of preventing infection. A correctly selected recipe for marinating milk mushrooms in a hot way will preserve all the nutritional value of the product and give it excellent organoleptic properties. On this page you can find out everything you need to know about pickling milk mushrooms in a hot way at home: preparation, processing, preparation in jars for the winter, the use of vinegar as a preservative and much more.

Basic marinating milk mushrooms hot

For 1 kg of mushrooms, the following is taken:

salt 0.5 tbsp. spoons,
vinegar - 0.5 cups
bay leaf - 1 leaf,
pepper, cloves and cinnamon 0.1 g each,
dill - 2-3 g.

The basic marinating of milk mushrooms in a hot way is carried out as follows: the prepared mushrooms are laid out in a colander, immersed several times in a bucket of cold water, allowed to drain, and then immediately boiled in the marinade.

Pour water into a saucepan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms and start cooking. When the water boils, you need to remove the resulting foam and cook for another 20-25 minutes, and the mushrooms must be gently mixed all the time for even boiling. The foam formed on the surface is removed with a slotted spoon. When boiled, the mushrooms themselves secrete juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), you need to put spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 2 g of citric acid, and then bring to a boil again and immediately pack evenly into prepared, heated on a couple of cans.

If there is not enough marinade, you can add boiling water to the jars.

Jars are filled just below the top of the neck and covered with lids. Then they are placed in a saucepan with water heated to 70 ° C for sterilization, which is carried out at a low boil for half an hour.

More marinating milk mushrooms in a hot way

1 kg of mushrooms,
25 g salt
30 ml of 9% vinegar,
0.3-0.4 g citric acid,
2 bay leaves
4 grains of allspice,
4 carnation buds.

Trim the roots of young mushrooms. Rinse the hats, put them in boiling water for 5 minutes, put them in a colander, rinse again with running water, put them in a cooking pot, pour in a little brine (1 kg of mushrooms, 100 ml of brine) 2% concentration (980 ml of water, 20 g of salt ), citric acid. Skim off the foam during cooking and stir gently. Before the end of cooking, add spices and pour in 9% vinegar. Transfer the prepared hot mushrooms to jars along with the marinade.

Hot pickling of milk mushrooms for the winter

It is possible to successfully marinate milk mushrooms in a hot way for the winter, for this it is important to properly prepare the jars. They are thoroughly washed with baking soda, sterilized with hot steam. The prepared milk mushrooms are laid out in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are laid out in an enamel pan and boiled in salted water (50 g of salt and 2 g of citric acid are put on 1 liter of water). The foam that forms during cooking is removed with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. They are laid out in a colander to separate the liquid, laid out in jars and poured with a pre-prepared hot marinade.

The marinade is prepared as follows. Pour two glasses of water into an enamel pot, put a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid, heat to a boil, add 5 tablespoons of 6 percent table vinegar, bring again until boiling.After that, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and sterilized with a weak boil of water for 40 minutes. After sterilization, the mushrooms are immediately sealed and placed in a cool place.

Another recipe for pickling milk mushrooms in a hot way

1 kg of mushrooms,
60–70 ml of water,
30 g sugar
10 g salt
150 ml of 9% vinegar,
6 peas of allspice,
3 bay leaves,
3 carnation buds,
1 g citric acid.

Pour some water into a cooking utensil, add salt, 9% vinegar, heat to a boil and lower the prepared mushrooms. When heated, the mushrooms themselves will begin to secrete juice and everything will be covered with liquid. As soon as the mixture boils, reduce heat and continue cooking with gentle stirring. Carefully remove any foam that forms on the surface with a slotted spoon. When it stops appearing, add sugar, spices, citric acid (to preserve the color of the mushrooms). Duration of boiling in the marinade: caps - 8-10 minutes, roots - 15-20 minutes, honey agarics - 25-30 minutes. Finish cooking when the mushrooms begin to sink to the bottom and the marinade brightens. It is very important to catch the moment when mushrooms are ready, as undercooked mushrooms can sour, and overcooked ones become flabby and lose value. Quickly put the finished mushrooms in jars, pour over the hot marinade. Store in a cool place with plastic lids on the jars.

Hot pickling of milk mushrooms in jars

800 g of boiled mushrooms, 200 ml of marinade filling.

To marinate the mushrooms in a hot way, boil the prepared mushrooms in jars in salted water (940 ml of water, 60 g of salt), discard in a colander, put in a container, pour in a pre-prepared and chilled marinade (830 ml of water, 25 g of salt, 145 ml of 9% vinegar, 6 grains of black and allspice pepper, 4 cloves, 1 g of cinnamon, 2 g of citric acid).

Cover the filled cans with plastic lids. Store in a cool dry place, make sure that the mushrooms are always covered with marinade. Non-pasteurized mushrooms are stored for a very short time.

To extend the shelf life, they must be sterilized. Prepare a hot marinade filling: pour water into the cooking utensils, add spices and citric acid, boil for 20-30 minutes, add 9% vinegar. Pour mushrooms with hot (90–95 ° C) marinade filling. Sterilize at 100 ° C: 0.5 liter jars 25 minutes, 1 liter jars 35 minutes.

Hot marinating white milk mushrooms

1 kg of white milk mushrooms,
40-50 g of salt,
0.3-0.4 g citric acid,
30 ml of 9% vinegar,
3 bay leaves,
6 grains of allspice and bitter black pepper.

To marinate white mushrooms in a hot way, rinse the selected mushrooms thoroughly under running water.

In young milk mushrooms, cut the roots 1–2 cm from the cap. Rinse well, place in a cooking pot (roots and caps separately), add a little water and salt, cook over low heat, stirring occasionally and skimming off the foam. When the broth becomes transparent, add spices, citric acid and 9% vinegar. Cooking is considered complete when the mushrooms settle to the bottom, the brine becomes clean and transparent. Put the prepared mushrooms together with the marinade into jars and pour over the hot marinade.

Hot pickling of black milk

To marinate black mushrooms hot, prepare the following ingredients:

1 kg black mushrooms
100 ml of water
50 g sugar
10 g salt
150 ml 9% vinegar
10 allspice peas
5 bay leaves
5 pcs cloves
2 g citric acid

Pour some water into a saucepan, add salt, vinegar, put on the stove, heat to a boil and put mushrooms there.

Bring to a boil, then cook over low heat, while constantly removing the foam. When the water becomes clear, add sugar, various spices and citric acid.

We finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens at that time.

Quickly put the mushrooms in jars, pour hot marinade, close with plastic lids.

Sterilize at 70 ° C for 30 minutes.

Store in a cool place.

Marinating milk mushrooms hot with vinegar

10 kg. fresh milk mushrooms:

1.5 liters of water
400 g table salt
3 g citric or tartaric acid,
Bay leaf,
cinnamon,
Carnation,
allspice and other spices,
100 ml food vinegar essence (or vinegar diluted with water).

To marinate the mushrooms in a hot way with vinegar, the mushrooms need to be sorted out, sorted in size, cut off the legs, rinsed thoroughly, changing the water several times. Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars * 25 minutes, liter jars 30 minutes. At the end of sterilization, quickly roll up and cool the cans. Store workpieces in a cool place.

Other hot marinating recipes

There are other ways and recipes for pickling mushrooms at home using hot processing. We just have to tell about them. So, get acquainted.

Hot pickling of milk mushrooms

1 kg of mushrooms, 150 ml of water, 150 ml of 9% vinegar, 30 g of salt, 10 g of sugar, 5 allspice peas, 2 cloves, 1 g of cinnamon, 1 bay leaf.

Cut off the lower part of the root of the mushrooms that have been sorted out, boil in salted water (980 ml of water, 100 g of salt), discard in a colander, then put in a boiling marinade, cook for 20-25 minutes. Add sugar and spices before the end of cooking. Put the finished mushrooms together with the hot marinade into heated jars.

Marinating milk mushrooms hot at home

1 kg of mushrooms;
2 glasses of water;
70 g 30% acetic acid;
3 teaspoons of salt;
20 peas of black pepper;
10 allspice peas;
2 bay leaves;
2 onions;
1 carrot.

For pickling, select small mushrooms or cut into larger pieces. Peel the mushrooms, rinse with cold water and put on a sieve, let the water drain. Then boil the mushrooms in a little water or without adding water for 5-10 minutes. In another bowl, boil water (for a few minutes) along with allspice and chopped onion and carrot circles, add vinegar to the end of the entire cooking. Dip the slightly dried mushrooms in the marinade and cook for 4–5 minutes.

Transfer the mushrooms to jars, pour over the hot marinade, so that the mushrooms are completely covered with the marinade. The dishes are immediately closed and cooled.

Watch marinating milk mushrooms in a hot way in the video, where all the necessary steps are illustrated step by step:

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