Hot salted white milk mushrooms: 12 homemade pickling recipes

Salting is a traditional way of harvesting mushrooms for the winter. With its help, you can save the fruiting bodies for a long period of time and then use them for cooking various dishes. Recipes for hot salting of white mushrooms allow you to prepare mushrooms with a minimum amount of ingredients. The main thing is to remember about the special treatment before cooking, which allows you to remove lactic acid and prevent bitter taste.

How to salt white milk mushrooms hot

The hot salting method provides for preliminary heat treatment of the mushrooms. This is the main difference from the cold method, in which the white milk mushrooms are not boiled in advance. Hot salting has several advantages.

These include:

• the absence of an unpleasant odor in mushrooms;
• elimination of the risk of infections entering the workpiece;
• elimination of bitter taste;
• white milk mushrooms remain intact and acquire a crunch.

For pickling, it is important to choose fresh fruit bodies. Collected or purchased mushrooms must be sorted out, removing rotting or damaged specimens. The presence of wrinkles on the caps and the absence of a sticky substance indicate that the milk is old.

Only caps of milk mushrooms are used for salting.

Selected specimens are washed under running water. You can use a sponge or a small soft brush to clean off the dirt. Large specimens are cut into 2-3 parts.

How to prepare and salt white milk mushrooms in a hot way is shown in the video:

For salting, glass jars and pans with varying degrees of capacity are used. Use only enamelled or glass containers. Plastic containers or aluminum pots and buckets for pickling are not used.

The classic recipe for hot salting of white milk mushrooms

The preparation method is very simple and is great for any amount of mushrooms. Whole white milk mushrooms of a small size, salted in this way, look the most appetizing.

Required components for 1 kg of the main product:

• salt - 2 tbsp. l .;
• leaves of currants, cherries - 3-4 pieces;
• black pepper - 3-4 peas;
• chopped dill - 5 g;
• 3 bay leaves.

You will also need a certain amount of water. For 1 kg of white milk mushrooms, it is recommended to take not 0.5 liters of liquid.

Cooking method:

1. Pour the required amount of water into a saucepan, put on fire.
2. When the liquid boils, it is salted, spices are added.
3. Dip mushrooms into boiling water.
4. Cook for 8-10 minutes until they sink to the bottom.
5. Place the leaves on the bottom of the pickling container and add mushrooms to them.
6. They are poured with hot brine and allowed to cool.

Salted white milk mushrooms can only be tasted after 40 days.

After these processes, you can transfer the container with white mushrooms to a permanent storage site. The workpiece must be at least 40 days old.

How to hot salt white milk mushrooms in jars

It is very convenient to salt mushrooms in jars, since these containers take up less space. In addition, mushrooms absorb brine better in them, due to which their taste is richer.

For 1 kg of white milk mushrooms you will need:

• salt - 2-3 tbsp. l .;
• black pepper - 3 peas;
• garlic - 2 cloves;
• 2 bay leaves.

The subsequent stages of preparation practically do not differ from the previous recipe:

1. Boil water, add salt and pepper to it.
2. Place the mushrooms in a boiling brine for 8-10 minutes.
3. Remove the container from the stove, remove the mushrooms with a slotted spoon.
4. Place the garlic and bay leaf on the bottom of the jar.
5. Fill it with mushrooms, leaving 2-3 cm from the neck.
6. Fill the remaining space with hot brine.

Hot salted white milk mushrooms can be stored for a long time

One of the advantages of this recipe for hot salting of white milk mushrooms is that the jar can be immediately closed with a lid, that is, canned. The cooled workpiece can be transferred to a permanent storage location where it can lie for a long period of time.

How to salt white milk mushrooms hot in a saucepan

This method allows you to reduce the time spent on the preparation of the blank for the winter. Mushrooms can be salted in the same container in which they were previously cooked.

Ingredients for 1 kg of mushrooms:

• water - 0.5 l;
• salt - 3 tbsp. l .;
• bay leaf - 3 pieces;
• garlic - 3 cloves;
• black pepper - 3-4 peas;
• dill umbrellas - 2-3 pieces.

White milk mushrooms need to be boiled for 10 minutes in water with the addition of salt, pepper and bay leaf. It is important that the water does not completely cover them. In the future, the container must be removed from the stove, if necessary, remove the foam formed on the surface. When the brine cools down a little, oppression is set on the mushrooms.

The hot method of salting helps to remove the bitterness that is characteristic of white milk mushrooms.

Hot salting of white milk mushrooms with butter

This is another version of hot salted white milk mushrooms in jars. Due to the addition of oil, fruit bodies retain their taste better, since they absorb less dissolved salt.

You will need:

• porcini mushrooms - 1 kg;
• water - 400 ml;
• vegetable oil - 100 ml;
• garlic - 3 cloves;
• salt - 4 tbsp. l .;
• allspice - 5 peas.

Before salting white milk mushrooms hot for the winter, it is recommended to soak them. They are placed in water with the addition of citric acid for 2-3 days. The liquid should be periodically drained and replaced with a new one.

Vegetable oil helps preserve mushrooms' taste

Salting stages:

1. Boil white milk mushrooms in water for a quarter of an hour.
2. Pour water into a separate container, salt, add pepper.
3. Boil the broth and then place the milk mushrooms there.
4. Cook the mixture for 10 minutes.
5. Place the garlic, mushrooms in a jar and cover with brine, leaving 3-4 cm from the neck.
6. The rest of the space is filled with sunflower oil.

The jar with the workpiece is left in room conditions until it cools completely. Then it is transferred to a cold place. This hot salting of wet mushrooms lasts at least 7 days.

A quick recipe for hot salting of white milk mushrooms

This is one of the simplest options and requires the minimum amount of ingredients.

These include:

• boiled white milk mushrooms - 1 kg;
• salt - 1 tbsp. l .;
• vinegar - 1 tbsp. l.

For hot salting porcini mushrooms, a minimum amount of products is required

Cooking process:

1. Fruiting bodies are boiled in water, then removed, placed in a colander.
2. The water they were in is salted and vinegar is introduced.
3. Then the white milk mushrooms are returned and boiled for another 20 minutes.
4. Transfer the contents to the jar to the top and close with a nylon lid.

How to salt white milk mushrooms hot without soaking

The presented variety of fruit bodies belongs to the edible category. Therefore, it is not necessary to soak them - there are no toxic substances in the composition. This is done to remove bitterness and prevent small insects or soil debris from entering.

For 1 kg of the main product, the following ingredients are needed:

• salt - 2 tbsp. l .;
• pepper - 4-5 peas;
• ginger or horseradish root - 40 g;
• bay leaf - 2 pieces.

White milk mushrooms are pre-boiled in salted water. Separately, you need to make a pickle.

Stocks with salted milk mushrooms should be stored in a cool dark place.

Step by step cooking:

1. Boil 400 ml of water.
2. Salt.
3. Add pepper, horseradish or ginger root, bay leaf.
4. Keep on fire until the salt is completely dissolved.

The jar is filled with boiled fruit bodies. From above they are poured with brine and closed with an iron lid. The preservation is placed in a dark storage area immediately after cooling.

How to hot salt white milk mushrooms under an iron lid

In general, any recipe for hot salting of white milk mushrooms for the winter provides the possibility of further seaming. This is one of the main differences from the cold method, in which the workpiece cannot be preserved without heat treatment.

For 1 kg of the main product you need:

• salt - 3 tbsp. l .;
• water - 400 ml;
• 4 cloves of garlic;
• black pepper - 5 peas;
• vegetable oil - 50 ml;
• 2 dill umbrellas.

The cooking procedure is quite simple and similar to the previous recipes. The only difference is that the jar must be preserved while its contents are hot.

Before salting, the mushrooms need to be soaked well.

Cooking steps:

1. Heat water, add salt and pepper.
2. When the liquid boils, place the garlic inside and lower the mushrooms.
3. Cook for 10 minutes.
4. Remove the porcini mushrooms from the liquid and place in a glass container.
5. Pour with brine and top with vegetable oil.
6. Roll up with an iron lid and leave to cool at room temperature.

How to hot salt wet milk mushrooms to make them crispy and white

So that the fruit bodies retain their elasticity and crunch, they are advised to soak. Enough two days in salted water. The fluid is changed every 8-10 hours. After that, the selected specimens are washed with water.

To salt 1 kg of white milk mushrooms, you will need:

• water - 2 l;
• salt - 6 tbsp. l .;
• black pepper - 5 peas;
• garlic - 2 cloves;
• dill - 1 umbrella.

This option for hot salting of white milk mushrooms at home involves the use of an enamel container. It is not recommended to salt fruit bodies in glass containers in this way.

Pre-soaking the mushrooms removes the bitterness and makes the mushrooms firm and crispy

Step by step cooking:

• Heat 1 liter of water and add 3 tablespoons of salt.
• Boil the liquid, place the white milk mushrooms inside, cook for 5 minutes.
• Place the fruit bodies in a colander and cool.
• Boil the other half of the water, salt, cool to room temperature.
• Place white milk mushrooms, dill at the bottom of the pan, pour everything with brine to cover the fruit bodies.
• After 12 hours, check the amount of liquid, top up brine if necessary.

Thus, we salt the white milk mushrooms in a hot way for the winter for 2-3 months. The result is a crispy and very appetizing mushroom.

Hot salted white milk mushrooms with garlic and dill seeds

Dill seeds are more commonly used for cold salting. However, the hot method also does not exclude the possibility of using such a component to impart aroma and improve taste.

Ingredients for 1 kg of fruit bodies:

• salt - 50 g;
• dill seeds - 1 tbsp. l .;
• black and allspice - 3 peas each;
• bay leaf - 3 pieces.

Dill makes the preparation fragrant and tasty

Step by step cooking:

1. Boil mushrooms in water with spices, salt, bay leaves for 10 minutes.
2. Place the dill seeds in the liquid and stir the mixture.
3. Remove the fruit bodies with a slotted spoon and transfer to a jar.
4. Pour with brine with seeds and close with a nylon lid.

White milk mushrooms should be immersed in liquid. Therefore, the container must be filled to the brim. The workpiece should be checked periodically for mold. If it appears, it indicates that there is little salt in the brine or the storage temperature is too high.

Hot salted white milk mushroom with currant leaves

Currant leaves are one of the traditional components for salting for the winter. With their help, mold does not form. In addition, the sheets absorb excess salt.

For 1 kg of white milk mushrooms, you need:

• salt - 2 tablespoons;
• citric acid - 2 g;
• water - 500 ml;
• 4-5 currant leaves;
• black pepper - 5 peas;
• dill umbrella - 2-3 pieces.

Hot blanks with white milk mushrooms can be eaten after 6 weeks

Cooking process:

1. Fruit bodies are boiled in water with the addition of salt, citric acid and pepper.
2. Several sheets are laid out at the bottom of the enameled container, mushrooms are placed on top.
3. Dill umbrellas are left on the surface, covered with currants and poured with brine.
4. A plate with a weighting agent is placed on top.

The term for hot salting of white milk mushrooms is 6 weeks.

Hot salting of white milk mushrooms with horseradish root

Horseradish root is an excellent addition for harvesting and preservation for the winter. Firstly, it gives an original tangy flavor to fruiting bodies. Secondly, it contains a lot of valuable substances that make the product useful.

For 1 kg of mushrooms, you will need the following ingredients:

• salt - 30 g;
• water - 0.5 l;
• 1 small horseradish root;
• horseradish sheets - 2-3 pieces;
• black pepper - 5 peas.

Hot salting of white milk mushrooms, if properly prepared, can be eaten after 10 days

Cooking method:

1. Boil the fruit bodies in water for 10-12 minutes.
2. Remove the white milk mushrooms from the liquid, leave to cool in a wide bowl or in a colander.
3. Boil the brine, add the grated horseradish root.
4. Fill the jar with milk mushrooms, cover with leaves and cover with brine.

This option provides a quick way of salting fruit bodies. If stored properly, they can be consumed within 10 days.

Hot salting of white milk mushrooms with horseradish, cherry and cabbage leaves

With the help of leaves, you can improve the taste of the brine and ensure long-term storage of the workpiece. The plants must first be washed or doused with boiling water.

For the salting you will need:

• white milk mushrooms - 1 kg;
• water - 1 l;
• salt - 2 heaped spoons;
• black pepper - 6-8 peas;
• 3-4 leaves of cherries, cabbage, horseradish.

With the help of leaves, you can improve the taste of the brine and extend the shelf life of the workpiece.

Cooking steps:

1. Boil water, add salt and pepper.
2. Dip the mushrooms inside.
3. Cook for 15 minutes.
4. Place cherry and horseradish leaves on the bottom of the container.
5. Put the mushrooms inside.
6. Cover them with sheets, fill with brine.

It is imperative to put something heavy on top so that the milk mushrooms and cabbage release the juice. You can salt in a saucepan or after 6-7 days transfer the contents to jars, pour with brine and add a little vegetable oil.

Storage rules

Salted white milk mushrooms are stored for an average of 8-10 months. However, such a period is only ensured if conditions are suitable.You need to store the salting at a temperature of 6-8 degrees. A refrigerator or cellar is best suited for this. In storage rooms and other rooms where the temperature is higher, the workpiece will be stored for 4-6 months. Canned salted milk mushrooms are distinguished by the longest period, which is up to two years.

Conclusion

Recipes for hot salting of white milk mushrooms are ideal for preparing blanks for the winter. With their help, it is possible to ensure the long-term preservation of fruit bodies without much difficulty. Salted mushrooms can be used as a stand-alone snack or as a separate ingredient in other dishes. In order for the salting to turn out to be correct, it is necessary to know not only the secrets of cooking, but also to choose the ingredients correctly.

Recommended entries

Lightly salted cucumbers - 5 delicious and easy recipes

Sauerkraut per day with vinegar

Salted cabbage with beets

How to store sauerkraut

How to quickly pickle cabbage at home

Salting green tomatoes in jars for the winter

Cold pickling green tomatoes in a saucepan

Salted black milk mushrooms: recipes for salting in a hot way

Boletus salting: in jars, a saucepan, the best recipes