Hot s alting mushrooms - an easy and delicious recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Since ancient times, mushrooms have been considered one of the best mushrooms for pickling. After cooking, it acquired excellent taste qualities: juiciness, fleshiness and a special "forest" aroma. In addition, the breast is very useful, as it contains a large amount of valuable nutrients: phosphorus, magnesium, potassium, calcium and vitamins A, B1, E, B2, C, PP. This conditionally edible mushroom has a significant amount of protein (32 g per 100 g of mushrooms), so it can easily replace meat. In this article we will tell you how hot s alting of mushrooms is carried out correctly. Using our tips, you can cook delicious and he althy mushrooms that will become the main decoration of your table.

Hot s alting of mushrooms: preparing mushrooms for preservation

In Russia, milk mushrooms are harvested for the winter in two main ways:cold and hot. The latter involves the use of heat treatment to improve the preservation of canned food. In any case, no matter which method is used, milk mushrooms must be pre-processed and prepared. They should be cleaned of sand and earth, leaves and blades of grass and rinsed well under running water. You should also scrape the mushrooms with a knife, carefully removing the top layer that accumulates dirt. Particular attention should be paid to the area near the mushroom cap.

After all the mushrooms are well cleaned and washed, they are placed in a pot or bucket of water and covered with a lid. An oppression is placed on top, preventing the mushrooms from floating to the water surface. The main thing is to pick up a not too heavy oppression, otherwise the mushrooms can be damaged and crushed. After that, you can safely leave the milk mushrooms alone for a few days to soak. The water in the container must be changed regularly (3-4 times a day) in order for the mushrooms to actively release all their bitterness.

Recipe for s alting milk mushrooms in a hot way

Hot cooking mushrooms is considered the best home canning option for juicy, soft mushrooms with a pronounced aroma. If you have the opportunity to collect milk mushrooms and prepare them for the winter, be sure to use the hot pickling method.

To prepare 5 kg of mushrooms you will need the following ingredients:

• milks;
• garlic - 15 cloves;
• pepper (peas) - 20 pcs.;
• coarse s alt - 10 tablespoons;
• bay leaf;
• dill umbrellas;
• green currant leaves - 20 pcs

So, let's tell you how hot s alting of milk mushrooms is made at home. After soaking, the mushrooms are placed in a saucepan with s alted water and boiled for 15 - 20 minutes. The resulting foam should be removed periodically. While they are cooking, you need to prepare the rest of the products: rinse and dry the currant leaves, peel and cut the garlic into thin slices. We sterilize the jars (you can do this quickly in the microwave) and pour a little s alt into them. We also place black peppercorns, currant leaves, dill umbrellas on the bottom. After boiling, the mushrooms are thrown into a colander and left to cool.

Then they are distributed among prepared jars as follows: a layer of mushrooms, then a layer of s alt, dill, garlic, currant leaves and black peppercorns. Alternate layers until the entire jar is filled. After that, bring the broth in which our milk mushrooms were cooked to a boil, and pour it into jars. We immediately close the containers with nylon lids, which must also be boiled beforehand. Let our mushrooms cool down. This is how the s alting of mushrooms takes place in a hot way. Everything, you can put delicious homemade preparations in the refrigerator. Two months after the hot s alting of the mushrooms was made, the mushrooms can be tasted. It is advisable to wash the mushrooms before use. You can also squeeze one clove of garlic, add thin onion half rings and season the dish with a weak solution of vinegar.