Salted milk mushrooms using the hot method - 8 best recipes for special preparation

Salted milk mushrooms using the hot method - 8 best recipes for special preparation

Salted milk mushrooms using the hot method are a very tasty treat; this method has many advantages. Mushrooms are meaty in structure, the nasty smell disappears, when boiled, the bitterness goes away, and a wonderful crunch, juiciness and smell are retained. This is also the least dangerous way to make boletus mushrooms.

How to salt milk mushrooms using the hot method?

Salted milk mushrooms using the hot method require painstaking preparation before rolling, as these mushrooms are very capricious. They must be soaked for at least 2-3 hours in cool, salted water. And if you decide to preserve using the cool method, then for at least 3 days, and the water must be changed every 12 hours.

Salting milk mushrooms using the hot method at home requires following the usual rules.

1. To clean off grass and debris, it is more convenient to do this with a toothbrush.
2. Remove the top film, carefully clean the core and between the plates.
3. Dark milk mushrooms are more bitter, they need to be soaked longer, with a cool seaming method - a week.
4. The legs of milk mushrooms are not used for pickling.
5. It is recommended to store salted milk mushrooms using the hot method for the winter for no more than one year.

How to salt snow-white milk mushrooms using the hot method?

The most profitable ones are snow-white milk mushrooms; they need to be kept in water less, and the manufacturing process is the least complicated; ordinary spices and preservatives are used. Almost all housewives sterilize mushrooms in brine; however, salting snow-white milk mushrooms using the hot method in jars comes out wonderful in taste and fragrant.

• mushrooms – 5 kg;
• salt – 15 tbsp. l.;
• parsley - 10 branches;
• garlic – 15 cloves;
• currant leaves – 15 pcs.;
• horseradish root – 20 g;
• bay leaf – 10 pcs.;
• water – 5 l.

1. Soak the mushrooms and drain.
2. Dilute the brine.
3. Boil the milk mushrooms for 30 minutes, skimming off the foam.
4. Place in a saucepan in layers, sprinkling with spices and salt.
5. Place under pressure for 3-4 days.
6. Transfer the salted milk mushrooms using the hot method into jars and roll up.

How to salt dark mushrooms using the hot method?

Dark-colored milk mushrooms have been known for a long time, they are very widespread in Siberia, they are not only tasty, but even medicinal. They also retain elasticity, do not fall apart after cooking, and are the most meaty. Salting dark mushrooms using the hot method for the winter is more comfortable than using the cool method; the mushrooms do not need to be soaked for a week.

• mushrooms – 1.5 kg;
• water – 1 l;
• salt – 6 tbsp. l.;
• peppercorns – 15 pcs.;
• cloves – 1 pc.;
• bay leaf – 1 pc.;
• dill – 7 branches;
• oil – 50 ml.

1. Clean the mushrooms and soak.
2. Boil in salted water for 20 minutes.
3. Create a brine for milk mushrooms using the hot method by dissolving spices and salt in water.
4. Place the spices in a bowl.
5. Arrange the mushrooms and pour in the marinade.
6. Press down with pressure for 3 days.
7. Place into jars and add oil on top.
8. Close with lids.

How to salt dry milk mushrooms using the hot method?

The most common method is salting dry milk mushrooms using the hot method for the winter; the caps of these mushrooms have a constantly dry surface, making them much easier to clean. And you don’t need to soak for hours, just boil for 20-25 minutes. Although experienced mushroom pickers still advise to be on the safe side, soak them in salted water for a couple of hours.

• mushrooms – 1kg;
• salt – 250 g;
• bay leaf – 1 pc.;
• currant leaves – 2 pcs.;
• cloves – 3 pcs.;
• water – 1 l.

1. Peel the mushrooms and boil for 20 minutes.
2. Dissolve spices in water and boil.
3. Boil the milk mushrooms in the marinade for 30 minutes.
4. Strain, sprinkle with salt and spices from the broth.
5. Press down with pressure for 3-4 days.
6. Divide into jars.

Marinated milk mushrooms using the hot method with vinegar

It is much more reliable to pickle milk mushrooms using the hot method with vinegar; this preservative preserves the nutritional characteristics of the mushrooms longer. It also prevents the formation of harmful microbes, so a weak solution of acetic acid will not be superfluous. Soak the mushrooms until the bitterness goes away; it is better to taste them.

• mushrooms – 1 kg;
• water – 0.5 l;
• salt – 1 tbsp. l.;
• allspice – 6 pcs.;
• bay leaf – 3 pcs.;
• cloves – 3 pcs.;
• vinegar – 200 g.

1. Boil the mushrooms and place in jars.
2. Dissolve salt and spices in water.
3. Add vinegar and pour.
4. Use the hot method to roll up the salted milk mushrooms with lids for the winter.

Rapid salting of milk mushrooms using the hot method

There is also an option, such as quick salting of milk mushrooms using the hot method; after 20 days, the preparation can already be served. You need plenty of salt, not iodized, otherwise the mushrooms will turn black. It is necessary to lay out the jars tightly so that there are no air pockets. You can also roll up with nylon lids.

• mushrooms – 5 kg;
• water – 3 l;
• salt – 300 g;
• cherry and currant leaves - 5 pcs.

1. Cut the soaked and cooked mushrooms.
2. Place on leaves, sprinkle with salt.
3. Press with pressure for 3 days.
4. Divide into jars.
5. Dilute salt in water, boil and pour.
6. Roll up the lids.

Salting milk mushrooms using the hot method in a barrel

The oldest method is salting milk mushrooms using the hot method for the winter in barrels. Our forefathers used only wood containers. It must first be filled with water for a couple of days, then washed with soda and scalded with boiling water. It will be delicious if you prepare mushrooms with cabbage leaves - two pickles at once.

• mushrooms – 3 kg;
• cabbage leaves – 6 kg;
• water – 5 l;
• salt – 200 g;
• garlic – 1 head;
• horseradish leaves – 4 pcs.;
• cherry leaves – 10 pcs.

1. Soak milk mushrooms in water for a couple of days, under pressure.
2. Place cabbage leaves and spices on the bottom of the barrel.
3. While salting, arrange the mushrooms in layers.
4. Create brine, fill to the brim.

Mushrooms in your juice using the hot method

Salting raw milk mushrooms using the hot method can include not only ordinary spices. Everyone is used to putting cinnamon in sweets, and it also emphasizes the mushroom flavor. It is necessary to use dried sticks, they are the most concentrated and give off the smell longer. Huge milk mushrooms are placed at the bottom of the jars, and the smallest ones are placed on top.

• mushrooms – 3 kg;
• water – 2 l;
• bay leaf – 4 pcs.;
• salt – 25 g;
• allspice – 6 pcs.;
• cinnamon stick – 0.5 pcs.;
• citric acid – 5 g;
• vinegar - 1 tbsp. l.

1. Boil the milk mushrooms for 15 minutes in salted water.
2. Prepare a marinade from water, vinegar and spices.
3. Pour over mushrooms, cook for 20 minutes.
4. Transfer to jars, add citric acid.
5. Season with marinade.
6. Pasteurize salted milk mushrooms prepared using the hot method for 30 minutes.
7. Roll up the lids and turn over.
8. Cover with a blanket until cool.

Crispy milk mushrooms using the hot method

Hot-salted milk mushrooms in jars are especially valued for their appetizing crispness. It is better to boil large portions in parts, after each time the water needs to be changed. In order for the mushrooms to cook well, there must be 2 times more water. Milk mushrooms prepared according to this recipe can be tested in just a week.

• mushrooms – 5 kg;
• water – 3 l;
• salt – 6 tbsp. l.;
• peppercorns – 1 tbsp. l.;
• allspice – 10 pcs.;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• dill - 3 branches;
• garlic – 3 cloves;
• currant leaves – 4 pcs.

1. Boil the milk mushrooms in salted water.
2. Create a brine from salt and spices.
3. Boil the mushrooms for 30 minutes.
4. Add leaves and crushed garlic.
5. Press with pressure.
6. Place the salted crispy milk mushrooms using the hot method in a cold, black space for a week.

Hot-salted milk mushrooms for the winter in jars - the best recipes for fast mushroom making

Have a nice day, friends and concrete mushroom pickers!

I invite you to try the crispy, juicy, meaty, very tasty salted milk mushrooms. This is one of the best mushroom preparations for the winter in the form of pickles in jars prepared using the hot method. Typically, a small amount of forest catch is salted using this method. Naturally, they can be purchased on the market at a cost of 1000-1500 rubles for a 3-liter jar, but it is best to prepare them at home, environmentally friendly.

It’s a great fortune to come across a huge family of tough guys in the forest in the autumn, piled on top of each other. Having collected a whole body of milk mushrooms, we rush home and immediately process them, since the permissible shelf life is 4-6 hours. If it is not possible to create this immediately, spread them out in a narrow layer in a cold, dry room and cover with a moistened cloth on top (A collection of different and interacting tissues form organs) . This way you can extend the shelf life to 12-16 hours.

Unlike morels, milkweeds cannot be dried or fried, because they contain a bitter, caustic juice similar to milk. Therefore, when making them using the hot method, we boil them in salted water or soak them to get rid of bitterness.

But for now, I propose to go to the article and find out the best recipes for quickly preparing a good snack for any table.

Salted milk mushrooms prepared using the hot method for the winter in jars

To prepare the ambassador according to this recipe we need:

• peeled, cooked mushrooms
• 30 g salt per kg milkweed
• 2 tbsp. l. salt for boiling
• Bay leaf
• dark peppercorns
• garlic
• carnation umbrellas
• dill umbrellas
• dark currant leaves

Manufacturing:

To prepare very tasty, vigorous, crispy salted mushrooms, you need to know certain cooking rules.

1. Before salting, we clean them from adhering needles and leaves, cut off the wormy parts, and wash them in several waters. We cut off the legs, cut the large caps into pieces that can be put in the mouth.

If you come across red mushrooms, or even better, saffron milk caps, pickle them together. Such an assortment will be very appropriate for a festive table.

2. You can salt milk mushrooms using the hot method using 2 methods:

• with soaking and sprinkling with salt
• without soaking in brine

In both cases there is no way to do without cooking.

Fundamentally! Soak the mushrooms thoroughly. How much and how? Read on.

3. We put them in a container, fill them with water so that it slightly covers the mushrooms and keep them under a little pressure so that they do not float up and are constantly in the water. Leave it for a day.

Fundamentally! We soak at room temperature, because the duration of this procedure depends on it.

4. After soaking for a day, the milk mushrooms remain hard and the water is black. Change the water and leave for another day.

5. After the time has passed, we check the hardness of the caps again, paying attention to the color of the water.

6. If the caps become soft and elastic, and the water is clear, then the process is completed, and if not, then fill it with water again for another day.

7. As the mushrooms soak, their volume decreases by almost a third, and their pronounced smell begins to appear. Dark milk mushrooms change their black-purple color to burgundy, and snow-white ones get a bluish color.

8. Before salting, boil them in bubbling salted water (2 tablespoons of salt per liter of water). Cook over low heat, stir occasionally and skim off the foam; as the mushrooms settle to the bottom and the brine becomes clear, take them out and tip them onto a sieve. Let the water drain.

9. Place boiled milk mushrooms in prepared, unstained, dry jars, placing them caps down, sprinkle any layer with salt, add herbs and spices. For a 3-liter jar we take 90-100 g of salt. Scald the greens with boiling water beforehand.

Because mushrooms do not have a distinct taste or smell, we add spices and herbs according to our preferences.

10. Milk mushrooms salted using the hot method will be ready for consumption in 25-35 days. Store in the refrigerator for no more than six months. Here they barely survive until the New Year.

A quick recipe for making milk mushrooms without soaking in brine

Lovers of spicy and special taste, this recipe is for you. It cooks quickly, without soaking; the mushrooms turn out sharpened with a slight bitterness.

We will need:

• mushrooms
• 2 tbsp. l. salt per liter of water
• Oak Leaf
• dark peppercorns
• garlic
• dill umbrellas

Manufacturing:

We cook without strictly observing the quantity of ingredients, according to our own taste.

1. We clean the milk mushrooms from leaves and needles. To make it easier to wash them from dirt, soak them in a large volume of water. Then rinse under running water. We cut large caps into 2-4 parts, leaving small ones whole.

2. Pour water into the pan, add salt (2 tablespoons per 1 liter of water) and put on fire. After the water boils, add the mushrooms.

3. Bring to a boil, then cook over low heat, stir occasionally and skim off any foam that has formed.

4. Add bay leaf, pepper and other seasonings. During the cooking process they will give off their own taste and smell. Unlike pickled milk mushrooms, we prepare salted milk mushrooms without vinegar.

5. Counting from the moment of boiling, cook for 15-20 minutes; if in doubt about readiness, look at the brine.

6. It will become transparent, and the mushrooms will begin to settle to the bottom - they are cooked. Remove from heat and carefully transfer to a colander. We don’t pour out the brine; we’ll need it later.

7. Transfer the warm boiled mushrooms, without adding any spices, into pre-sterilized jars.

8. Fill with hot filtered brine. Shake the jars gently so that all the voids are filled. Fill to the brim and close with lids.

The brine must be under the neck, so that when closing, some of it spills out. It is important that no air remains in the jar.

9. Mushrooms, rolled up in small jars, are stored in the refrigerator and after 40-45 days they are ready for use and can be eaten.

10. You can also store it in the cellar, at a temperature of 4-6 degrees Celsius. Below 0°C they will freeze and lose their taste properties, at temperatures above 6°C they will ferment and sour.

In this video, watch the usual recipe for the hot method of pickling mushrooms in brine.

On weekdays, salted milk mushrooms are great to serve with stewed potatoes, dill and garlic. Very tasty!

We place it on the festive table as an independent appetizer in sour cream or vegetable oil with thinly sliced ​​onions. What a finger licking dish! I think your guests will sweep it away first!

For those who like something spicy, I suggest mushrooms with mustard and horseradish or a special solyanka. They are also great for making salads.

That's all for now. I am fulfilling your request, and the next post will be about the cool method of pickling milk mushrooms in barrels for the winter.

How to salt milk mushrooms using the hot method in jars

In this article we will share several simple recipes for pickling milk mushrooms using the hot method in jars, and we will also tell you about the features of preparing mushrooms and the dangers associated with them.

If you want to start canning mushrooms for the winter, be sure to try pickling snow-white and dark milk mushrooms, which are famous for their pleasant taste. Milk mushrooms salted using the hot method can be prepared in all quantities, since this kind of salting is quite quick and simple. The huge advantage of this method of pickling is that, thanks to heat treatment, the mushrooms retain a maximum of their own nutritional and necessary parameters.

Pickles should be stored in the cold, since canned milk mushrooms will not last long at room temperature. If you follow all the following pickling and storage rules, these mushrooms will amuse you in the winter with savory, juicy, crispy pulp, which is excellent as a snack and an independent dish.

Well, are you already interested in how to salt milk mushrooms using the hot method in jars? We have collected the best step-by-step recipes for you.

Preparation - soaking

To prevent canned milk mushrooms from becoming bitter, before salting (specifically using the hot method), be sure to soak them for 2-3 hours in slightly salted cool water, having previously cleared the mushrooms of debris and thoroughly washed them. Carefully cut off the legs - they can be salted separately. If the milk mushrooms have large caps, it is recommended to cut them into several small pieces so that they are better salted. After this, you can move on to the main step of salting using the hot method.

Recipes

We offer several common recipes for pickling mushrooms using the hot method.

Preservation of snow-white milk mushrooms with seasonings

Before salting, soaked milk mushrooms need to be thoroughly boiled - heat treatment allows you to get rid of their bitter or pungent taste, as well as the raw, earthy aroma. If you cook mushrooms in several batches, be sure to pour out the water after each cooking and replace it with clean water, remembering to add salt.

Number of servings/size: 7-8 l

Ingredients:

• fresh milk mushrooms – 5 kg;
• rock salt – 200 g;
• cloves, dry inflorescences – 5-10 pcs.;
• dill, umbrellas – 2 bunches;
• dark pepper in peas - 3 tbsp. l.;
• bay leaf – 5 pcs.;
• cherry leaf – 5-10 pcs.;
• dark currant leaf – 10 pcs.

Manufacturing:

1. Pour water into an enamel pan based on the proportions of 1.5 cups of water per 1 kg of mushrooms, then add salt and bring the brine to a boil.
2. When the water begins to boil, place the cooked milk mushrooms in the pan and cook them for 10-15 minutes, stirring constantly so that the tender mushrooms do not burn.
3. Carefully place the finished mushrooms in a colander to drain off any remaining excess water, then transfer them to a large container to cool slightly.
4. Prepare jars and lids - sterilize them.
5. Place the milk mushrooms tightly in jars, topping them with dill umbrellas, currant, laurel and cherry leaves, dark peppercorns and cloves.
6. Pour the brine in which the mushrooms were boiled into the jars (up to the neck).
7. Seal the jars with lids.

Canned milk mushrooms are ready!

When starting homemade preparations, it is important to realize that products stored in hermetically sealed containers can become a prerequisite for severe food poisoning. Canned foods made from mushrooms are especially unpredictable in this sense. The fact is that mushrooms have a complex, loose surface, on which, after washing, microscopic particles of forest soil can simply remain, containing pathogens of one of the most dangerous diseases - botulism. In an airless environment (in other words, specifically in rolled up jars), these bacteria begin to multiply intensively and secrete toxins (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) , fatal to humans. With all this, the “contaminated” jar is no different from the outside from the “clean” one. To avoid failure, you need to wash the mushrooms as thoroughly as possible, and also sterilize the jars and lids prepared for canning. It is equally important to strictly follow the advice regarding the time for boiling mushrooms and the norms for adding vinegar and salt to the preparations, since these ingredients create an environment in the jars that inhibits the development of microbes. Additional “insurance” against botulism infection is provided by pasteurization of filled jars, which is carried out just before they are hermetically sealed.

Searing pickling of dark milk mushrooms

Dark milk mushrooms not only have an amazing taste, but also have healing qualities, for which they are highly respected by Siberians, famous for their excellent health. These mushrooms look appetizing in the middle of festive dishes and decorate the table with their unusual appearance: wet, flexible, dark side just ready to bite.

Servings/Size: 2.5 L

Ingredients:

• fresh dark milk mushrooms – 1.5 kg;
• rock salt – 9 tbsp. l.;
• dark pepper in peas - 1-2 tbsp. l.;
• dark aromatic pepper in peas – 10 pcs.;
• dill, umbrellas – 5-7 pcs.;
• cloves, dry inflorescences – 1-3 pcs.;
• bay leaf – 4-5 pcs.;
• vegetable oil – 50 ml.

Manufacturing:

1. Wash the milk mushrooms thoroughly from dirt with a brush, then soak them for 2 hours in cool water so that it draws out the bitter milky juice from the mushrooms.
2. At the end of the designated time, boil 4 liters of water in a large enamel pan, add salt to it (1.5-2 tablespoons per 1 liter of water) and boil the mushrooms in this brine for 15-20 minutes, removing the foam with a slotted spoon.
3. Place another pan with 1 liter of water over medium heat and add dark and aromatic peppers, bay leaves and cloves to the water to make a spicy pickle. After the water begins to boil, add salt (1 tablespoon) to the future brine, boil it for a couple of minutes, add dill and turn off the heat.
4. Throw the finished milk mushrooms into a colander and let the excess brine drain from them. Throw out the water in which they were boiled - it will no longer be useful.
5. Catch the herbs and peppers from the pan with the spicy brine, place them on the bottom of a wide container in which the salting will take place, and place the mushrooms on top, pouring the brine over them so that it completely covers the caps. To prevent the milk mushrooms from floating, place them under a metal lid and press down with a liter glass jar of water. Place the container with mushrooms in a dark, cold room for 3 days.
6. Prepare jars and lids.
7. After 3 days, place the future delicacy in glass jars, having previously placed a layer of spices from the brine on their bottom. Place the mushrooms in a very dense layer, then fill them almost to the brim with brine (leaving 2-3 mm), and pour a small amount of vegetable oil on top. Close the jars with milk mushrooms with thermal lids and store in the refrigerator. After a month, the mushrooms will be saturated with spices and you can enjoy the delicious dark mushrooms of home-salted mushrooms.

It is recommended to store preserved mushrooms for no longer than a year (even in the refrigerator or cool cellar).

Video

We offer you to watch videos on the topic of the article:

Hot-salted milk mushrooms for the winter in jars - the best recipes for fast mushroom making

Have a nice day, friends and concrete mushroom pickers!

I invite you to try the crispy, juicy, meaty, very tasty salted milk mushrooms. This is one of the best mushroom preparations for the winter in the form of pickles in jars prepared using the hot method. Typically, a small amount of forest catch is salted using this method. Naturally, they can be purchased on the market at a cost of 1000-1500 rubles for a 3-liter jar, but it is best to prepare them at home, environmentally friendly.

It’s a great fortune to come across a huge family of tough guys in the forest in the autumn, piled on top of each other. Having collected a whole body of milk mushrooms, we rush home and immediately process them, since the permissible shelf life is 4-6 hours. If it is not possible to create this immediately, spread them out in a narrow layer in a cold, dry room and cover with a moistened cloth on top (A collection of different and interacting tissues form organs) . This way you can extend the shelf life to 12-16 hours.

Unlike morels, milkweeds cannot be dried or fried, because they contain a bitter, caustic juice similar to milk. Therefore, when making them using the hot method, we boil them in salted water or soak them to get rid of bitterness.

But for now, I propose to go to the article and find out the best recipes for quickly preparing a good snack for any table.

Salted milk mushrooms prepared using the hot method for the winter in jars

To prepare the ambassador according to this recipe we need:

• peeled, cooked mushrooms
• 30 g salt per kg milkweed
• 2 tbsp. l. salt for boiling
• Bay leaf
• dark peppercorns
• garlic
• carnation umbrellas
• dill umbrellas
• dark currant leaves

Manufacturing:

To prepare very tasty, vigorous, crispy salted mushrooms, you need to know certain cooking rules.

1. Before salting, we clean them from adhering needles and leaves, cut off the wormy parts, and wash them in several waters. We cut off the legs, cut the large caps into pieces that can be put in the mouth.

If you come across red mushrooms, or even better, saffron milk caps, pickle them together. Such an assortment will be very appropriate for a festive table.

2. You can salt milk mushrooms using the hot method using 2 methods:

• with soaking and sprinkling with salt
• without soaking in brine

In both cases there is no way to do without cooking.

Fundamentally! Soak the mushrooms thoroughly. How much and how? Read on.

3. We put them in a container, fill them with water so that it slightly covers the mushrooms and keep them under a little pressure so that they do not float up and are constantly in the water. Leave it for a day.

Fundamentally! We soak at room temperature, because the duration of this procedure depends on it.

4. After soaking for a day, the milk mushrooms remain hard and the water is black. Change the water and leave for another day.

5. After the time has passed, we check the hardness of the caps again, paying attention to the color of the water.

6. If the caps become soft and elastic, and the water is clear, then the process is completed, and if not, then fill it with water again for another day.

7. As the mushrooms soak, their volume decreases by almost a third, and their pronounced smell begins to appear. Dark milk mushrooms change their black-purple color to burgundy, and snow-white ones get a bluish color.

8. Before salting, boil them in bubbling salted water (2 tablespoons of salt per liter of water). Cook over low heat, stir occasionally and skim off the foam; as the mushrooms settle to the bottom and the brine becomes clear, take them out and tip them onto a sieve. Let the water drain.

9. Place boiled milk mushrooms in prepared, unstained, dry jars, placing them caps down, sprinkle any layer with salt, add herbs and spices. For a 3-liter jar we take 90-100 g of salt. Scald the greens with boiling water beforehand.

Because mushrooms do not have a distinct taste or smell, we add spices and herbs according to our preferences.

10. Milk mushrooms salted using the hot method will be ready for consumption in 25-35 days. Store in the refrigerator for no more than six months. Here they barely survive until the New Year.

A quick recipe for making milk mushrooms without soaking in brine

Lovers of spicy and special taste, this recipe is for you. It cooks quickly, without soaking; the mushrooms turn out sharpened with a slight bitterness.

We will need:

• mushrooms
• 2 tbsp. l. salt per liter of water
• Oak Leaf
• dark peppercorns
• garlic
• dill umbrellas

Manufacturing:

We cook without strictly observing the quantity of ingredients, according to our own taste.

1. We clean the milk mushrooms from leaves and needles. To make it easier to wash them from dirt, soak them in a large volume of water. Then rinse under running water. We cut large caps into 2-4 parts, leaving small ones whole.

2. Pour water into the pan, add salt (2 tablespoons per 1 liter of water) and put on fire. After the water boils, add the mushrooms.

3. Bring to a boil, then cook over low heat, stir occasionally and skim off any foam that has formed.

4. Add bay leaf, pepper and other seasonings. During the cooking process they will give off their own taste and smell. Unlike pickled milk mushrooms, we prepare salted milk mushrooms without vinegar.

5. Counting from the moment of boiling, cook for 15-20 minutes; if in doubt about readiness, look at the brine.

6. It will become transparent, and the mushrooms will begin to settle to the bottom - they are cooked. Remove from heat and carefully transfer to a colander. We don’t pour out the brine; we’ll need it later.

7. Transfer the warm boiled mushrooms, without adding any spices, into pre-sterilized jars.

8. Fill with hot filtered brine. Shake the jars gently so that all the voids are filled. Fill to the brim and close with lids.

The brine must be under the neck, so that when closing, some of it spills out. It is important that no air remains in the jar.

9. Mushrooms, rolled up in small jars, are stored in the refrigerator and after 40-45 days they are ready for use and can be eaten.

10. You can also store it in the cellar, at a temperature of 4-6 degrees Celsius. Below 0°C they will freeze and lose their taste properties, at temperatures above 6°C they will ferment and sour.

In this video, watch the usual recipe for the hot method of pickling mushrooms in brine.

On weekdays, salted milk mushrooms are great to serve with stewed potatoes, dill and garlic. Very tasty!

We place it on the festive table as an independent appetizer in sour cream or vegetable oil with thinly sliced ​​onions. What a finger licking dish! I think your guests will sweep it away first!

For those who like something spicy, I suggest mushrooms with mustard and horseradish or a special solyanka. They are also great for making salads.

That's all for now. I am fulfilling your request, and the next post will be about the cool method of pickling milk mushrooms in barrels for the winter.