Hot salting of milk mushrooms for the winter in cans - 8 recipes

Salted mushrooms are a roll that everyone loves. And many also enjoy the process of collecting them in the forest. Milk mushrooms are a type of mushroom that is very suitable for harvesting for the winter, as they retain their shape well and are stored for a long time. The easiest salting method is considered to be the hot method, from this article you will learn how to do it.

Hot salting of white milk mushrooms in jars

White milk mushrooms can be found very easily in the forest, they grow in small heaps, so it will not be difficult to collect a sufficient amount for salting. In order to prepare mushrooms in a hot way, you first need to boil them.

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  First, the mushrooms need to be cleaned of debris and rinsed thoroughly under running water.
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  Place the mushrooms in a large enamel pot, cover them with water, add 2 tablespoons of salt. Bring the contents of the saucepan to a boil and cook for 15-20 minutes.
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  Prepare the mushroom pickle. Pour 2 tablespoons of salt into one liter of water, add bay leaves, black and allspice peas. Bring the brine to a boil.
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  Prepare the mushroom pickle. Pour 2 tablespoons of salt into one liter of water, add bay leaves, black and allspice peas. Bring the brine to a boil.
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  After 6 days, place the mushrooms in dry sterilized jars and fill with brine so that there is no air left under the lid. Close the jars tightly with lids and put them in a cold place for 30-40 days until they are completely salted. In winter, these salted mushrooms will be very good with potatoes and meat.

Bon Appetit!

Hot salting of black milk mushrooms for the winter

Black milk mushrooms are very famous mushrooms not only for their excellent taste, but also for their beneficial properties. And as a rule, they are served on the table salted with green onion feathers and sunflower oil.

Cooking time: 12 days.

Cooking time: 60 minutes

Servings: 10.

Ingredients:

Black milk mushrooms - 5 kg.

Salt - 5 tablespoons

Garlic - 1 head.

Bay leaves - 5-6 pcs.

Peppercorns - 1 tsp

Cooking process:

1. Clean the mushrooms from forest debris, cut off the base of the leg and rinse well.
2. Transfer the milk mushrooms to a saucepan and cook for 20-25 minutes after boiling the water. Then place the mushrooms in a colander and let the water drain completely. After that, weigh the milk mushrooms, this is necessary in order to accurately determine the amount of salt. For 1 kilogram of mushrooms, 50 grams of coarse rock salt will be needed.
3. Now the boiled mushrooms need to be transferred to a container, where they will be salted under pressure, it can be an enamel pan. Lay out the milk mushrooms in layers, sprinkle them with salt and evenly distribute the spices and garlic between them. Cover the mushrooms with a clean cotton cloth or horseradish leaves and place a weight on them. After a few hours, the container begins to fill with brine, if it does not completely cover the mushrooms, then you can add a cold salty solution. Store the mushrooms in a cool place for 10-12 days.
4. After the specified time has elapsed, put the mushrooms in dry sterilized jars, fill with brine to the top, close tightly with lids and put in a cold place for storage.

Bon Appetit!

How to prepare salted milk mushrooms for the winter with vinegar

It is nice to open aromatic mushrooms in winter and serve them together in boiled potatoes. Such delicacy as salted milk mushrooms is especially appreciated. When properly prepared and stored, they will surprise you with their great taste.

Cooking time: 10 hours.

Cooking time: 70 minutes

Servings: 6.

Ingredients:

Milk mushrooms - 2 kg.

Sugar - 1 tsp

Salt - 2 tablespoons

Allspice - 5 pcs.

Cloves - 2 pcs.

Cinnamon - 2 pcs.

Badian - to taste.

Bay leaf - 2 pcs.

Vinegar 9% - 200 ml.

Cooking process:

1. Clean the mushrooms from debris, cut off the base of the leg, wash and soak in water for 6-8 hours.
2. Then wash thoroughly again. Transfer the milk mushrooms to a saucepan and boil them for 10 minutes, removing the foam. Then rinse them with cold water and discard them in a colander.
3. Prepare the marinade. Pour 1 liter of water into a saucepan and put on fire. Add salt, sugar and spices, bring to a boil and cook for 15 minutes.
4. Dip the milk mushrooms in the marinade and cook for 15-20 minutes. Then put the mushrooms in a dry sterilized jar, pour in the vinegar and pour the marinade to the top. Roll up the jar and cover it with a warm blanket until it cools completely. Store milk mushrooms in a cool, dark place.

Bon Appetit!

A simple recipe for hot milk mushrooms with garlic

Salted milk mushrooms will undoubtedly delight your family in cold weather. The addition of garlic will add a special flavor to the seam and transform the flavor of the mushrooms.

Cooking time: 2 days.

Cooking time: 70 minutes

Servings: 6.

Ingredients:

Milk mushrooms - 2 kg.

Water - 1 liter.

Salt - 50 gr.

Garlic - 10 tooth

Bay leaves - 5 pcs.

Allspice peas - 5 pcs.

Carnation - 5 pcs.

Sugar - 1 tablespoon

Vinegar essence - 2 tablespoons

Cooking process:

1. Sort out the milk mushrooms, clean them of debris, wash and fill with cold water. Soak the milk mushrooms in cold water for 2 days, change the water periodically.
2. Then rinse the milk mushrooms again, cut into pieces, transfer to a saucepan, cover with water and add a little salt. Place the pot on the stove and bring the mushrooms to a boil. Cook for 30 minutes, remove the resulting foam with a slotted spoon.
3. Then place the mushrooms in a colander and let the water drain completely.
4. Cook the marinade. Pour a liter of water into a saucepan, add salt and sugar, bring to a boil. Then add all the spices except the garlic and vinegar. Dip the mushrooms in the boiling marinade and cook for 20 minutes. Then pour in the vinegar, add the peeled garlic and continue to cook for another 10 minutes.
5. Put the mushrooms in a dry sterilized jar, pour marinade to the top so that there is no air in the jar. Tighten the lid tightly and wrap the seam in a warm blanket. When the workpiece is completely cool, place it in a cool place for storage.

Bon Appetit!

Harvesting milk mushrooms for the winter with citric acid

Home preservation of milk mushrooms allows you to preserve their useful properties for a long time and enjoy their taste throughout the year. You need to be careful with mushrooms, however, with proper observance of the cooking technique, they do not harm your health in any way. And citric acid in the recipe is used as an additional preservative.

Cooking time: 10 hours.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

Milk mushrooms - 1 kg.

Water - 2 liters.

Salt - 25 gr.

Bay leaf - 4 pcs.

Allspice peas - 6 pcs.

Table vinegar - 20 ml.

Citric acid - 3-4 gr.

Cooking process:

1. Sort out the mushrooms, remove the debris, cut off the bases of the legs and wash well. Soak the milk mushrooms in cold water for 6-8 hours. Then put the mushrooms in a saucepan, pour in a liter of water and add 10 grams of salt, cook for 15 minutes after boiling, remove the resulting foam from the surface.
2. Then put the mushrooms in a colander, you do not need to rinse.
3. Cook the marinade. Pour a liter of water into a saucepan and add a tablespoon of vinegar, bay leaves, pepper and cinnamon. After the marinade boils, add mushrooms to it, cook for 20 minutes. Put boiled milk mushrooms in a dry sterilized jar, add citric acid, fill with marinade and roll up the jar.
4. Allow seaming to cool at room temperature, then store in a cool place. In winter, you can enjoy the delicious taste of the salted milk mushrooms.

Bon Appetit!

The method of pickling milk mushrooms so that they remain white

What kind of feast in winter is not complete without salted mushrooms? Salted milk mushrooms are an excellent appetizer for a variety of foods, such as potatoes or meat dishes.

Cooking time: 4 hours.

Cooking time: 50 minutes

Servings: 6.

Ingredients:

White milk mushrooms - 1 kg.

Bay leaf - 2-3 pcs.

Allspice peas - 5 pcs.

Salt - 50 gr.

Cooking process:

1. Sort out the milk mushrooms, wash well and fill with cold water for 2-3 hours.
2. Then put the milk mushrooms in a saucepan, cover with water and set to simmer for 20 minutes. Count the cooking time from the moment of boiling; in the process, remove the resulting foam from the surface.
3. Use a slotted spoon to remove the mushrooms from the pan. Boil the brine: pour a liter of water into a saucepan, add salt and spices, bring to a boil and as soon as the salt dissolves completely, dip the mushrooms into the brine. Cook for 20 minutes after boiling.
4. Then fill a dry sterilized jar with mushrooms, fill it to the top with brine and roll up the lid. Store milk mushrooms in a cool place.

Bon Appetit!

Hot salted milk mushrooms with dill

Milk mushrooms are easy to collect and stock up on for the winter. There are a lot of salting methods. We invite you to try salted milk mushrooms with dill according to our recipe.

Cooking time: 6-7 days.

Cooking time: 60 minutes

Servings: 6-8.

Ingredients:

White milk mushrooms - 1 kg.

Salt - 2 tablespoons

Dill to taste.

Cooking process:

1. Sort out the milk mushrooms and wash them well, you can use a brush for this. Fill the mushrooms with cold water and leave for 2 days, periodically change the water.
2. After soaking, place the mushrooms in a saucepan, cover them with water and bring to a boil. Add salt and cook for 20 minutes, skimming off the foam.
3. Then place the mushrooms in a colander and let cool completely.
4. Place the dill umbrellas in a dry jar. Then lay the mushrooms in layers, caps down, sprinkle them with salt and shift them with herbs. Pour the mushroom brine into the jar and remove the milk mushrooms in a cool place for 3-4 days. Check every day for mildew and rinse if necessary.
5. Transfer the mushrooms to a sterilized jar, fill with brine and close with a clean lid. Store the milk mushrooms in the refrigerator.

Bon Appetit!

A simple way to pickle milk mushrooms under pressure

Fans of "quiet hunting" are probably well aware of the method of pickling milk mushrooms under oppression. Its main advantage is that mushrooms salted in this way can then be stewed, fried and pickled.

Cooking time: 1 month.

Cooking time: 60 minutes

Servings: 8-10.

Ingredients:

Milk mushrooms - 2 kg.

Salt - 4 tablespoons

Black peppercorns - 15 pcs.

Allspice peas - 5-8 pcs.

Cloves - 2 pcs.

Dill - 5 branches.

Water - 1 liter.

Sunflower oil - 100 ml.

Currant leaves - 10-15 pcs.

Cooking process:

1. Clean the milk mushrooms from forest debris, wash and soak in cold water for 2 days, periodically change the water. Boil the soaked milk mushrooms twice for 15 minutes after boiling, each time pouring new water.
2. Prepare the brine in another saucepan. Pour in water, add salt, black and allspice peas, cloves, dill and bay leaf, bring the brine to a boil.
3. Throw the mushrooms in a colander and wait for the water to drain.
4. Put the spices from the brine on the bottom of the enamel pan, put the milk mushrooms on top, fill them with brine so that they are completely covered with liquid. Spread currant or horseradish leaves on top, set oppression. Remove the mushrooms to a cool place for 4 days.
5. Then place the mushrooms tightly in a sterilized jar, fill with brine and pour sunflower oil on top. Close the jar with a nylon lid and put it in a cool place. The mushrooms will be ready to eat in 30 days.

Bon Appetit!