Hot salting of mushrooms: with garlic, mustard seeds, in Russian

Salting mushrooms for the winter in a hot way will not be difficult if you know the principles of preparation. If you follow all the recommendations for the proposed recipes, you will get a delicious appetizer that will become the highlight of the festive table.

Preparing saffron milk caps for hot salting at home

The mushrooms are washed with cold water to get rid of large debris. Legs must be cleaned with a knife from the remnants of the earth. Then pour cold water and leave for 2 hours. Soaking will relieve them of bitterness. You cannot increase the time, otherwise the product will deteriorate.

Before salting, large mushrooms are cut into large pieces, and small ones are left intact.

How to salt mushrooms hot

Hot salting of mushrooms does not change the rich color of the mushrooms, so this method is popular with many housewives. Do not use metal dishes for salting. The ideal material is glass or wood, enamel containers are also suitable.

For salting, only fresh mushrooms, not sharpened by worms, are chosen. Before cooking, they are boiled in boiling water for 10 minutes, after which they are poured into a colander and the excess liquid is allowed to drain. Then add the additional products specified in the recipe that improve the taste of the salting.

Hot salted camelina recipes for the winter

Cooking mushrooms in a hot way is an easy process that does not cause difficulties even for novice cooks. Below are the best and simplest options for salting mushrooms for the winter.

The classic recipe for salted mushrooms in the hot way

This is the simplest and most common pickling option. You will have to spend a minimum of time on cooking, but the result will exceed all expectations.

You will need:

• garlic - 3 cloves;
• mushrooms - 10 kg;
• bay leaf - 15 pcs.;
• carnation - 20 buds;
• table salt - 500 g;
• allspice - 15 peas;
• black currant leaves - 100 g.

How to prepare:

1. Sort out the mushrooms, then chop. Leave small ones as they are. Remove spoiled and wormy ones. Cover with water and leave for 2 hours.
2. Drain the liquid. Refill with water. Put on maximum heat. When it boils, cook for 5 minutes. Be sure to remove the foam. Together with it, the remaining debris rises to the surface.
3. Put the boiled product in a prepared container with a slotted spoon. Sprinkle each layer generously with salt and spices. Cover with bay leaves and currant leaves. Cover with gauze.
4. Place a metal plate and a large jar filled with water on top.
5. Remove to basement for 1.5 months. The temperature should not exceed + 7 ° С.

Recipe for hot salting mushrooms with garlic

The recipe with the addition of garlic is very popular among housewives, which gives the appetizer a spicy aroma and a pleasant aftertaste.

You will need:

• mushrooms - 2 kg;
• black pepper - 10 peas;
• horseradish - 20 g of root;
• salt - 40 g;
• garlic - 7 cloves.

How to prepare:

1. Go through the mushrooms. Cut into large pieces. Pour in water and cook for a quarter of an hour. Drain the liquid. Cool down.
2. Grate horseradish. Dice the garlic.
3. Combine all prepared and remaining products from the list. To stir thoroughly.
4. Put a plate with a load on top. Remove the salting in the basement for 4 days.

Salted mushrooms with mustard seeds

Hot salting of mushrooms with mustard will turn out delicious and crispy thanks to the step-by-step salting.

You will need:

• vinegar - 40 ml (9%);
• mushrooms - 1.5 kg;
• water - 800 ml;
• garlic - 3 cloves;
• coarse salt - 20 g;
• pink mustard - 20 g;
• sugar - 20 g.

How to prepare:

1. Pour the volume of water specified in the recipe into an enamel container. Boil.
2. Add mustard, garlic cloves cut into slices. Cook for 5 minutes.
3. Add salt, then sugar. Stir and let it boil. Pour vinegar. Remove from heat immediately.
4. Pour the prepared mushrooms with water and cook for 10 minutes. Take out with a slotted spoon and transfer to jars.
5. Pour brine to the brim. Close tightly with lids. Cover with warm cloth.
6. Put the salting in the refrigerator for storage.

Hot salting of saffron milk caps in Russian

An old recipe for hot pickling is well-deservedly popular with housewives. The appetizer is aromatic and retains almost all the nutrients.

You will need:

• mushrooms - 1.5 kg;
• black pepper - 7 peas;
• water - 1 liter for brine + 1.7 liters for cooking;
• bay leaf - 3 leaves;
• currants - 3 leaves;
• carnation - 2 buds;
• salt - 75 g for cooking + 40 g for brine;
• allspice - 7 peas;
• cinnamon - 5 pieces.

How to prepare:

1. Boil water for cooking. Add salt. Cook until completely dissolved.
2. Go through the mushrooms. Leave only whole and strong. Rinse. Pour into boiling water.
3. After 13 minutes, drain the liquid.
4. Add salt, bay leaves, pepper, currant leaves and spices to the brine water. Mix.
5. When the brine boils, add the mushrooms. Cook for 10 minutes.
6. Transfer to prepared jars. Pour brine to the brim. Roll up.
7. Cover with a warm cloth and leave to cool completely.

Hot way of pickling milk mushrooms and mushrooms

You can deliciously salt the mushrooms hot in combination with other mushrooms, for which milk mushrooms are ideal. The appetizer is lightly salted and crispy.

You will need:

• mushrooms - 750 g;
• vegetable oil;
• allspice - 5 peas;
• mushrooms - 750 g;
• dill - 8 umbrellas;
• water - 1 liter for brine + 4 liters for cooking;
• bay leaf - 1 pc .;
• salt - 120 g for brine + 120 g for cooking;
• carnation - 1 bud;
• black pepper - 15 peas.

Cooking method:

1. Peel and rinse the mushrooms. Soak in cold water for 2 hours. Drain the liquid.
2. Boil 4 liters of water. Add salt intended for cooking. Mix. Place the milk mushrooms, add the remaining mushrooms after 15 minutes. Cook for 12 minutes.
3. Boil the brine water separately. Sprinkle pepper, bay leaves, cloves and salt. Cook for 5 minutes. Throw in the dill umbrellas and remove from the heat.
4. Throw the mushrooms in a colander. Remove the pepper and herbs from the brine with a slotted spoon and transfer to the bottom of the prepared container. Put the boiled food out, then pour in the brine.
5. Put a plate with a load on top. Leave for 3 days in a cold room, then transfer to small jars.
6. Drizzle over the salted oil to help extend the shelf life of the snack. Move to basement. The dish will be completely ready in a month.

Quick hot salting of saffron milk caps

Very tasty salting of saffron milk caps in a hot way is obtained by a quick method.The beauty of the recipe is that you don't have to wait several weeks to enjoy the amazing taste.

You will need:

• water - 1 l;
• dill - 3 umbrellas;
• mushrooms - 2 kg;
• salt - 150 g.

How to prepare:

1. Peel and rinse the mushrooms. Cover with water and cook for 7 minutes. Drain the liquid and cool the finished product.
2. Place dill at the bottom of the prepared jars. Lay the mushrooms in layers, sprinkle with salt.
3. Boil the volume of water specified in the recipe and add the food. Cover with metal lids and immediately place in a pot of boiling water.
4. Sterilize for 20 minutes. Close with nylon caps. Wrap a blanket on top.
5. When the workpieces are cool, transfer to a cool room. The appetizer in the proposed way will be ready in 3 days.

Hot salting of saffron milk caps for the winter in cans with horseradish

Hot salting of mushrooms with marinade in a jar is convenient for the speed of preparation.

You will need:

• mushrooms - 2 kg;
• garlic - 3 cloves;
• water - 1.2 l;
• horseradish - 20 g of chopped root;
• citric acid - 2 g;
• coarse salt - 50 g;
• black pepper - 6 peas;
• horseradish leaves - 2 pcs.;
• bay leaf - 5 pcs.

How to prepare:

1. Add bay leaves, horseradish and black pepper to the specified volume of water. Put on minimum heat.
2. When the liquid boils, cook for 5 minutes. Remove from the stove and leave for 10 minutes.
3. Peel and wash the mushrooms. To fill with water. Salt. Add citric acid. Cook for a quarter of an hour. Drain the liquid, and transfer the boiled raw materials to a colander. Leave on for 10 minutes.
4. Put in prepared jars. Sprinkle each layer with salt and finely chopped garlic cloves.
5. Strain the brine through several layers of cheesecloth and pour into jars to the very top. Cover with a rinsed sheet of horseradish.
6. Close with nylon caps. Leave the salting in a cool place for 10 days.

Hot Salted Camelina Recipe with Cinnamon

A simple recipe for hot salting of saffron milk caps will help you prepare a tasty, satisfying and beautiful winter preparation.

You will need:

• mushrooms - 1 kg;
• currants - 3 leaves;
• bay leaf - 3 pcs.;
• water - 1 l;
• cinnamon - 5 sticks;
• black pepper - 5 peas;
• salt - 30 g;
• carnation - 2 buds;
• allspice - 5 peas.

How to prepare:

1. Remove hardened caps and legs from mushrooms. Put in a deep bowl, cover with water and rinse.
2. Pour water into a saucepan. Turn on maximum fire. Add more salt. Stir until dissolved.
3. Switch to the lowest cooking zone setting. Place mushrooms. Cook for a quarter of an hour. Pour the contents through a sieve into a sink. Rinse the boiled product with cold water.
4. Sterilize banks.
5. Boil the amount of water specified in the recipe. Sprinkle salt, pepper, bay leaves, cloves. Add cinnamon sticks and currant leaves. Mix. Cook for 5 minutes on low heat.
6. Put mushrooms in boiling brine. Cook for 10 minutes. Transfer to jars with a slotted spoon. Pour with brine and roll up.

Serve the salting with finely chopped onions and chopped herbs.

Recipe for hot salting of mushrooms with lemon zest

If you don't like the taste of vinegar in your dishes, then you should try a delicious recipe for hot salting of mushrooms with the addition of lemon zest.

You will need:

• mushrooms - 2 kg;
• carnation - 2 buds;
• citric acid - 10 g;
• bay leaf - 2 pcs.;
• sugar - 40 g;
• lemon peel - 10 g;
• black pepper - 7 grains;
• water - 600 ml;
• allspice - 7 grains;
• salt - 50 g.

How to prepare:

1. To boil water. Add cloves, peppers and bay leaves. Cook for 5 minutes. Sprinkle citric acid and zest. After a couple of minutes, add salt and sugar. Stir constantly, cook until dissolved.
2. Lay out the prepared mushrooms. Cook for 10 minutes.
3. Get it out with a slotted spoon. Transfer to jars and pour over the marinade. Roll up and close the salting with nylon lids.
4. When the conservation is completely cool, transfer to the basement.

Recipe for cooking saffron milk caps for the winter hot with onions

Thanks to the onion, it will be possible to prepare a real royal appetizer according to the proposed method, which is suitable for any feast. The taste is pleasantly spicy. For greater effect, it is better to use only small mushrooms.

You will need:

• mushrooms - 2.3 kg;
• bay leaf - 3 g;
• garlic - 35 g;
• vinegar - 35 ml;
• cloves - 3 g;
• allspice - 4 g;
• onions - 250 g;
• sugar - 40 g;
• marinade water - 1 l;
• citric acid - 7 g;
• peppercorns - 4 g;
• salt - 40 g;
• cinnamon - 3 g.

How to prepare:

1. Go through the mushrooms, removing the spoiled ones. Rinse. Pour in water and cook for a quarter of an hour.
2. Drain the liquid and pour in boiling water so that all the products are completely covered.
3. Add salt. Add citric acid. Cook for 20 minutes. Drain the water through a colander.
4. Cut the onion into rings and the garlic into slices.
5. Pour the amount of sugar and salt specified in the recipe into the water. Add spices and herbs. Boil. Add mushrooms. Cook for a quarter of an hour.
6. Pour in vinegar. Mix.
7. Remove the boiled food with a slotted spoon. Stir in garlic and onion. Put in jars and cover with hot marinade. Roll up. You can try salting after 1.5 months.

Hot salting of mushrooms in a jar in English

According to the proposed method, after 2 hours, the snack is completely ready for use.

Ingredients:

• mushrooms - 1 kg;
• onions - 130 g;
• dry red wine - 100 ml;
• Dijon mustard - 20 g;
• olive oil - 100 ml;
• sugar - 20 g;
• table salt - 20 g.

How to prepare:

1. Salt water. Pour the prepared mushrooms. Put on fire and cook after boiling for 5 minutes. Drain the liquid. Rinse the mushrooms with cold water and chop.
2. Pour sugar and salt into a saucepan. Pour wine, then oil. Place mustard and onion sliced ​​into rings. Turn on medium heat.
3. When the mixture boils, add the mushrooms. Cook for 5 minutes. Transfer the salting to jars and hide in the refrigerator.

Terms and conditions of storage

The salting is stored in a pantry or basement. The ideal temperature is + 1 ° ... + 5 ° С. When the specified temperature drops, the snack loses its taste. A higher one provokes the formation of mold on the surface and, as a result, damage to the workpiece. The shelf life under the conditions is maximum 1 year.

Conclusion

Salting mushrooms for the winter in a hot way is within the power of any housewife. Everyone will be able to choose the most suitable ideal option from the proposed recipes. In order for the salting to please with its taste and not cause disappointment, it is necessary to strictly adhere to the proportions indicated in the recipe.

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