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Traditionally, hot ambassador of milk mushrooms is popular due to the fact that it is a relatively quick option for preparing canning. Hot salted milk mushrooms do not require special attention to the fermentation process and can be harvested in large quantities during the season. You can cook hot salted milk mushrooms in jars and in wooden barrels (tubs). It all depends on personal preference and available storage options. If there is a cellar, then the hot salting of the mushrooms for the winter, followed by packaging in tubs, will preserve all the nutritional properties of the mushrooms for a long time. For home storage, you need to choose a recipe for hot salting of milk mushrooms with the possibility of their subsequent storage in the refrigerator. In room conditions, this preservation is not stored for a long time. Choose on the page a suitable step-by-step recipe for hot salting of milk mushrooms and prepare this wonderful canning in your kitchen.

Recipe for pickling milk mushrooms in a hot way

This recipe for hot salting of mushrooms allows you to preserve the nutritional and valuable properties of mushrooms. Fresh mushrooms cannot be stored for a long time due to the large percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable.

Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned. The proposed recipe for hot pickling of mushrooms is a traditional old method of preserving mushrooms. The simplest way of harvesting is based on the preserving effect of table salt at a certain concentration. The only pity is that under the influence of salt, the nutritional value of mushrooms decreases and their taste deteriorates to a greater extent than with other methods of harvesting.

Hot pickling of mushrooms

Hot salting of mushrooms is used when harvesting them in large volumes. In the cleaned from litter, soaked (in the presence of bitter milky juice), washed mushrooms, the legs are usually cut off (they are salted separately). Large caps, if salted together with small ones, are cut into 2-3 parts. Then water is poured into an enamel bowl (0.5 cups per 1 kg of mushrooms), salt is added and put on fire. When the water boils, mushrooms are dipped into it and boiled, stirring gently to avoid burning. In the process of boiling, the foam is carefully removed from the mushrooms with a slotted spoon, after which seasonings are added. For 1 kg of prepared mushrooms, they consume:

• 2 tablespoons of salt
• 2-3 bay leaves
• 2-3 black currant leaves
• 4-5 cherry leaves
• 3 black peppercorns
• 3 carnation buds
• 5 g dill.

Boil milk mushrooms and podgruzdki for 5-10 minutes. The mushrooms are ready when they begin to settle to the bottom and the brine becomes transparent. The boiled mushrooms are carefully placed in a wide bowl so that they cool quickly, and then, together with the brine, into barrels or jars and closed. The brine should be no more than 1/5 of the mass of the mushrooms. Milk mushrooms are ready for use in 40–45 days. The hot method is also used in a slightly modified form. Mushrooms are boiled in salted water without spices, put on a sieve, cooled by pouring cold water, and allowed to dry. Then they are salted in the same way as in the cold method, placing mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt in a container in layers. It is especially desirable to boil russula, greenfinch, volnushki and other mushrooms that have very fragile pulp, which after cooking becomes elastic, non-fragile, is especially desirable to boil before salting.

Quick salting of milk mushrooms in a hot way

Ingredients:

• 1 liter of boiled milk mushrooms
• 1 tbsp. l. salt
• 1 tbsp. l. 9% vinegar.

To carry out a quick salting of milk mushrooms in a hot way, the mushrooms must be dipped in boiling water, boiled slightly, removing the foam.

Drain the excess water, leaving it level with the mushrooms.

Add salt and vinegar, if the taste does not suit you, add salt and vinegar to your liking.

Boil mushrooms for 20 minutes.

After cooling, the mushrooms can be eaten immediately.

If you want to save salted mushrooms for winter use, pour the contents into the jars while hot, roll up the lids, cool slowly under a blanket.

Black Milk Ambassador Hot

The ingredients for hot salting black mushrooms are the following products:

• 1 kg of boiled mushrooms
• 50 g salt
• spices to taste.

Soak the mushrooms peeled from the ground, leaves and needles for 24 hours in salted water (30–35 g of salt per 1 liter of water), changing it twice. Then wash them in running water, immerse them in boiling water and boil for 5 minutes. Place in a colander and cool. Put in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover with gauze and put under light oppression so that in a day the mushrooms are immersed in the brine. If there is no dive, increase the weight.

Hot ambassador of milk mushrooms with brine

Ingredients:

• 10 kg of mushrooms
• 400-500 g salt (2-2.5 cups)
• garlic
• parsley
• horseradish
• stalks of dill or celery.

For hot salting of mushrooms with brine, you need to blanch the peeled and washed mushrooms: placing them on a sieve, pour abundantly with boiling water, keep them steamed or for a short time dipped in boiling water so that the mushrooms become elastic, not fragile. Then cool quickly, cover with cold water or keep in a draft. Salt in the same way as fresh mushrooms. After 3-4 days, the blanched mushrooms are salted and ready to eat.

In this way, it is good to salt russula, ringed caps, ryadovki.

Another way

Soak the mushrooms for 24 hours in cold salted water (1 tablespoon per 1 liter of water). During this time, change the water twice. Then rinse the mushrooms and boil for 5 minutes. After boiling, let the mushrooms cool and put in a bowl, sprinkle with salt at the rate of 45-50 g per 1 kg of mushrooms. Put blackcurrant leaves and spices on the bottom of the dish and on top of the mushrooms.

Hot ambassador of dry milk mushrooms

For hot salting of dry mushrooms, boil the mushrooms in slightly salted water (2 tablespoons of salt per 1 liter of water). Remove foam that forms during cooking with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Throw them into a colander to separate the liquid, put them in jars and fill with pre-prepared marinade (for 1 kg of mushrooms 250-300 g of marinade filling). To prepare the marinade, pour into an enamel bowl:

• 400 ml water

Put:

• 1 tsp salt
• 6 peppercorns
• 3 pieces of bay leaves
• cinnamon
• carnation
• star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with low boiling water for 40 minutes. After sterilization, seal the mushrooms immediately and place in a cool place. With this method of preparation, less spicy mushrooms are obtained, but they are stored for a shorter period.

Hot salting of milk mushrooms for the winter in banks

Ingredients:

• 10 kg of boiled mushrooms
• 450-600 g salt
• garlic
• onion
• horseradish
• tarragon or dill stalks).

Hot salting of mushrooms for the winter in jars is carried out as follows: clean and washed mushrooms are boiled in slightly salted water. Chilled in cold water. Allow water to drain on a sieve. Then the mushrooms are placed in a jar or barrel, mixed with salt, covered with a cloth and a lid with oppression. After a few days, the mushrooms will settle and you need to add more mushrooms with the appropriate amount of salt.

The amount of salt depends on the storage location: more salt in a damp and warm room, less in a well-ventilated room.

Seasonings are placed on the bottom of the dish or mixed with mushrooms. After a week, they become usable.

The brine must completely cover the mushrooms during the entire storage period to avoid mold growth. If the brine is not enough and it does not cover the mushrooms, you should add chilled salted boiled water (take 50 g for 1 liter of water, that is, 2 tablespoons of salt). During storage, you should check the mushrooms from time to time and remove the mold. The lid, the oppression stone and the fabric are washed from mold in soda water and boiled, the inner edge of the dishes is wiped with a napkin moistened with a solution of salt or vinegar.

Salting blanched mushrooms

Ingredients:

• 10 kg raw mushrooms
• 400-500 g salt (2-2.5 cups)
• garlic
• parsley
• horseradish
• dill or celery stalks).

Peeled and washed mushrooms are blanched: placed on a sieve, poured abundantly with boiling water, steamed or dipped in boiling water for a short time so that the mushrooms become elastic. Then quickly cooled, poured with cold water or kept in a draft. Salted in the same way as fresh mushrooms. After 3-4 days, the blanched mushrooms are ready to eat.

Salting soaked and boiled mushrooms

Many milk mushrooms taste and smell bitter, pungent, or unpleasant. These disadvantages are eliminated if the mushrooms are soaked in water for 2-3 days or boiled well. Mushrooms are placed in a bowl and poured with cold salted water (1 liter of water per 5 kg of mushrooms). Cover with a napkin, then a wooden circle, on top - a load. Dishes with soaked mushrooms are placed in the cold, preferably in a refrigerator so that they do not sour. Depending on the type of milk mushrooms, the soaking time is from 1 to 3 days. The water is changed at least once a day. Sometimes it is better to replace soaking with scalding. Milk mushrooms with a persistent unpleasant taste and smell must be boiled. The milk mushrooms and podgruzdi are dipped in boiling water and boiled for 5 to 30 minutes. The water should be poured out after each boiling or scalding. After boiling the mushrooms, the pan should be well wiped with dry salt, washed thoroughly and wiped dry.

The hot way of salting milk mushrooms

Ingredients:

• 1 kg of mushrooms
• 1-2 bay leaves
• 2-3 black currant leaves
• 20 g dill greens
• 10 g parsley
• 1-2 cloves of garlic
• black peppercorns to taste
• 30 g of salt.

For brine:

• 3 l of water
• 150 g salt

Wash the mushrooms in several waters and remove debris. Black milk mushrooms should be soaked for 2 days in cold water, changing it 2-3 times a day. Prepare the brine by dissolving salt in boiling water. Dip the mushrooms in the brine and cook over low heat, skimming off the foam and stirring occasionally. When the broth becomes transparent and the mushrooms settle to the bottom, put them in a colander and let cool. Put the mushrooms in a jar, sprinkle with salt and shift with currant leaves, bay leaves, dill and parsley, garlic and add black peppercorns. Close the jar with a nylon lid and put in a cold place. After 30–35 days, the mushrooms will be ready to eat.

Watch how to cook hot salted milk mushrooms in the video, which shows the whole process step by step.